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…
When It’s Cocktail Time in Cuba by Basil Woon (1928)
Privately published in 1928 by Horace Liveright, British playwright and journalist Basil Woon captured the energy that took hold of Havana, as Americans flocked by the thousands to drink, gamble and party amid the tropical beauty that is Cuba. Welcome to When It’s Cocktail Time in Cuba. Of special interest to bartenders is Chapter 2, […] read more…
El Arte del Cantinero by Hilaro Alonso Sanchez (1948)
Published in 1948, El Arte del Cantinero was compiled and written by cantinero Hilario Alonso Sánchez who had established in 1911 the Employees Union Café and was an active component of the Club del Cantineros of Cuba: teaching, lobbying for the legal rights of bartenders, and serving as the club’s chief chronicler and historian. This […] read more…
El Arte de Hacer un Cocktail y Algo Mas (1927)
The American invasion of Havana during the 1920s was not limited to thirsty citizens quenching their desire for cocktails on this Caribbean island. Breweries such as Cervecera International were established by partnerships formed with former American beer companies. Published by this large brewing house in 1927, El Arte de Haver un Cocktail y Algo […] read more…
Cocktails: Bar La Florida by Constante Ribalaigua Vert (1934, 1935, 1937, 1939)
El Floridita (an endearing diminutive for the phrase La Florida) is at the top of countless bartenders and cocktailians’ list of watering holes to visit within their lifetimes. And of course, that visit includes sipping a Daiquirí, as Floridita is recognised as the birthplace of a few classic Daiquirí variations. As a promotion, the bar published a […] read more…
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