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…
Café Royal Cocktail Book by William J Tarling (1937)
Originally published in 1937 by the United Kingdom Bartenders Guild, Café Royal Cocktail Book compiled by William J Tarling offers a rare glimpse into the wide array of drinks offered in London bars between the two world wars. Tarling, head bartender at the Café Royal during had two goals. He wanted to extend this resource […] read more…
The Complete Distiller by Ambrose Cooper (1757)
There is no other way to describe distiller Ambrose Cooper’s comprehensive book entitled The Complete Distiller except to quote the title page describing its contents: “1. The method of performing the various processes of distillation with description of several instruments: The whole doctrine of fermentation; The manner of drawing spirits from malt, raisins, molasses, […] read more…
The Modern Houeswife or Ménagère by Soyer (1851)
In his 1851 runaway best-seller, The Modern Housewife or Ménagère, Soyer offered up recipes for Gold Jelly, made with eau-de-vie de Danzig; a Maraschino Jelly imbued with quartered fruits; and Rum-Punch Jelly. This concept was grabbed up by Jerry “The Professor” Thomas and was crafted into a sherbet-with-cognac and Jamaican rum #28 Punch […] 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…
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…
The Cocktail Book: A Sideboard Manual for Gentlemen (1926)
Published during the cocktail’s heyday in Great Britain, this small volume—The Cocktail Book: A Sideboard for Gentlemen—demonstrates what every good private valet to any of London’s Bright Young People needed to know how to mix, shake, or stir between the two Great Wars. Cocktails, smashes, cobblers, punches, cups, and the entire mixed drink repertoire including […] read more…
Cooling Cups & Dainty Drinks by William Terrington (1872)
Written by William Terrington, in 1869, Cooling Cups and Dainty Drinks is the earliest British publication to document cocktail recipes along with classic British and European mixed drinks. This is the 1872 edition. In addition to a Gin Cocktail made with ginger liqueur (the Gin Cocktail cocktail referred to in a 1798 British Newspaper that was […] read more…
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