1955 The U K B G Guide to Drinks (2nd edition revised)

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BAR EQUIPMENT; Top Row (L to R.); Champagne Cork Extractor, Combined Bottle Opener and Corkscrew, Corkscrew, Crown Cork Opener, Bottle Poorer, Mixing Spoon (with revolving handle). Mixing Spoon (with muddler head). Absinthe Spoon. Bottom Row (L. to R.); Swizzle Stick, Wooden Muddler, Small Glass Muddlers (for serving with Old Fashloneds, Toddles, etc.). Fruit Sticks(forserving with Rickeys,Coolers,etc.containing fruit), Champagne Mossers, Cherry Sticks and Drinking btraws.