1953 The U K B G Guide to Drinks

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BAR EQUIPMENT:
Top Row (L. to R.): Champagne Cork Extractor, Combined Bottle Opener and Corkscrew, Corkscrew, Crown Cork Opener,
Bottle Pourer, 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 Fashtoneds, Toddies, etc.),
Fruit Sticks (for serving with Rickeys, Coolers,etc.containing fruit), Champagne Mosscrs, Cherry Sticks and Drinking Straws.