2. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London
3. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London
4. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London
5. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London
6. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London
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12. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura
13. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura
14. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura
15. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura
16. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura
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22. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water
23. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water
24. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water
25. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water
26. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water
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33. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927
34. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927
35. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927
36. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927
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42. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927
43. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927
44. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927
45. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927
46. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927
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52. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937
53. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937
54. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937
55. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937
56. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937
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61. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937
62. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937
63. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937
64. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937
65. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937
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70. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937
71. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937
72. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937
73. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937
74. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937
