Manzarbeitia y Compania Cocktail Book (1959)
Cocktails were so popular in Havana by the late 1950s, even distributors such as Manzarbeitia y Compania got on the bandwagon. In 1959, the company published a hardcover cocktail book that featured recipes using its broad portfolio of spirits. The Manzarbeitia y Compania Cocktail Book offers up wines, spirits, liqueurs, beer, cider, aguardiente, amaros, bitters, anise […] read more…
Ron Daiquirí Coctelera Cocktail Book (1948)
This slim 32-page volume, Ron Daiquirí Coctelera Cocktail Book, is a real fascination. Ron Daiquirí rums appear more than dozen times in such classic bar books as the 1930 Savoy Cocktail Book. So its popularity made it overseas at the height of the 1920s London cocktail scene. How popular was this rum? The company had […] read more…
Cuban Cookery by Blanche Z de Baralt (1931)
Yes. This is a cookbook. It is a Cuban cookbook filled with some great recipes to tantalise your tastebuds for Criollo cuisine. But it is the appendix to Cuban Cookery that most appeals to bartenders. The appendix starts on page 119 and contains not only obvious Cuban classics but some that are rarely seen such […] read more…
Club de Cantinero de la Republica de Cuba: Manual Oficial by Gerardo Corrales (1930)
Six years after El Club de Cantineros de la Republica de Cuba was registered with the Cuban government as a legitimate professional association and issued its first Manual del Cantinero, a more in-depth volume. Club de Cantinero de la Republica de Cuba: Manual Oficial by Gerardo Corrales provides reference material on the origins of various wines, food service […] read more…
Manual del Cantinero by León Pujol and Oscar Muñiz (1924)
On 9 May 1924, Cuban bartenders met in the billiard room at Hotel Ambos Mundo to draft a series of regulations written by Manuel Blanco Cuétara and drafted by attorney Manuel Zavala. After a couple of interim meetings, the final draft of the organisation’s charter was approved by the government on 27 June 1924, registering […] read more…
Famous Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur (1938)
One of the greatest historical cocktail destinations to be found, New Orleans has been the birthplace of many a classic compound: Sazerac, the Vieux Carré, Ramos Gin Fizz, Grasshopper, the list is endless. Written by journalist and Louisiana historian Stanley Clisby Arthur, Famous New Orleans Drinks and How to Mix ‘Em is a delightful travel guide […] read more…
Floridita Cocktails by Constante Ribalaigua Vert (1939)
Bar La Florida had gained international status after Constante Ribalaigua Vert inherited the Havana bar-restaurant in 1918 from owner Don Narcisco Sala Parera. Every year, beginning in 1934, La Florida gave away souvenir booklets of the recipes that tempted visitors from around the globe and captured the hearts of celebrities such as Ernest Hemingway. The bar […] read more…
Sloppy Joe’s Bar (1931, 1932, 1933, 1934, 1936, 1939)
No less than 37 stools and all are taken! Such was the impressive spectacle that lay before Sloppy Joe’s two master cantineros. This perennially crowded bar on Animas Street between Prado and Zulueta Streets was a requisite destination from the 1930s to the 1960s for any visitor to Havana. José Abeal y Otero arrived in Havana from Spain in 1904 […] read more…
Drinking Cups & Their Custom by Henry Porter & George Roberts (1869)
Londoners Henry Porter and George Roberts were not fans of the new American bars nor of cocktails that were displacing traditional British compounds such as punches and cups. By 1860s, the colonial intrusion into British drinking habits insinuated by Reform Club chef Alexis Benoit Soyer, Leo Engels at the Criterion, the Bowling Alley Bar at the Cremorne […] read more…
Cups & Their Custom by Henry Porter & George Roberts (1863)
Londoners Henry Porter and George Roberts were not fans of the new American bars nor of cocktails that were displacing traditional British compounds such as punches and cups. By 1860s, the colonial intrusion into British drinking habits insinuated by Reform Club chef Alexis Benoit Soyer, Leo Engels at the Criterion, the Bowling Alley Bar at the Cremorne […] read more…
The New English Dispensatory by William Lewis (1753)
In this 1753 edition of The New English Dispensatory a simple Stomach Julep (Julepum Stomachicum) appears with some fascinating ingredients: a saffron syrup made with sherry, spirit rectified with mint, and a non-alcoholic mint distillate. From this recipe you can well imagine why it’s worth flipping through the pages upon pages of medicinal simples compiled […] read more…
The Flowing Bowl by The Only William (1892)
New York bartender William Schmidt, nicknamed “The Only William”, commented in his 1892 book The Flowing Bowl that: “Mixed drinks might be compared to music: an orchestra will produce good music, provided all players are artists; but have only one or two inferior musicians in your band and you may be convinced they will […] read more…
Oxford Night Caps by Richard Cook (1847, 1827, 1835, 1871)
This is the first known—to date—volume dedicated entirely to mixed drinks in the English language. Oxford Night Caps: A Collection of Receipts for Making Various Beverages Used in the University was published a number of times between 1827 and 1931 to aid Oxford University students in mixing proper beverages for their on- and off-campus gatherings. […] read more…
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