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Notes . . . .
This book really came into being through the various members
of our Club requesting recipes for entertaining at home. Therefore,
with the splendid co-operation of Mr. W . Little of the Al bany Club
and the valuable help of my brother Allan, the seed was sown. I
mentioned the matter to Mr. Stewart Skingle, and the result is the
layout and production you are now reading. My thanks are also due
to Mrs. Barbara Ives for her sketches of Mr. Little, myself, Al l an ,
Lind Joyce, Cyril Raymond , Bud Flanagan, Leslie Henson, Ar ch i e
Compston, Jack Warner and Ashley Courtenay, and to " Monty "
Montgomery for his impressions of Sid Fields, Arthur Askey, Jack
Train, Joe Davis, Go r don Richards, Ra ymond Glendenning and
Bruce Wo o d c o c k .
I have also realised my ambition to celebrate my coming of age
behind a Cocktail Bar, because it is just 21 years since I first took
unto myself a cocktail shaker.
This is not meant to be a book for professional bartenders,
because there are hundreds or perhaps thousands of recipes which it
would be impossible to cover here, besides, that would be encroach
ing on the grounds of the United Ki ngdom Bartenders' Guild, of
which I am very proud to be a member.
In explanation of the " measure " quoted in these recipes, this
is known as a " 5 out " or l / 5 t h of a gill measure.
Fips regarding Mixing . . . .
(a)
Always
measure the various ingredients
accurately,
because a little more of one may spoil the whole drink.
(b)
Always
be perfectly sure that the ice is clean and not the
snowy type.
(c)
Always
serve the cocktails directly they are shaken.
They should be drunk as soon as possible after mixing.
(d)
Always
use powdered sugar for sweetening, not confec
tioner's sugar. If possible, it is best to dissolve sugar in
boiling water first, making a thick " g omme s y r up . "
(e)
Always
leave room in the shaker for shaking—never fill
it more than 4 / 5 full.
Please note :—At the time of going to press many of these
ingredients are unobtainable, but this book is printed with a view
to the future when all these various liqueurs etc., will be back on
the market again, like they were in pre-war days.
4