 | |
| Author | William J. Tarling |
|---|---|
| Illustrator | Frederick Carter |
| Publisher | United Kingdom Bartenders Guild/Pall Mall Ltd [1] |
Publication date | 1937 |
The Cafe Royal Cocktail Book is a collection of cocktail recipes compiled by William J. Tarling, published by the United Kingdom Bartenders Guild in 1937. [2] It contains a number of pioneering recipes, including the 20th Century and what later became the Margarita.
The book focuses on cocktails developed in the 1920s and 1930s as well as those already approved, developed and used by members of the Bartender's Guild. It also contains some of the earliest known recipes for a range of cocktails. Fewer than 25 copies were originally published by the guild. [3]
Tarling compiled the book to raise funds for the guild's sickness fund and the Café Royal's sports club fund whilst he was serving as head bartender at the Cafe Royal. [4]
A number of notable cocktails are detailed in the book, including the first recorded recipe of the 20th Century, [5] several references to absinthe [6] and some of the earliest known recipes for drinks made with tequila and vodka. [2] An early reference to a possible precursor to the Margarita was in the book, where it was called a Picador, which did not require a salt-rimmed glass, but used almost the same 7:4:3 ratio (2:1:1 in the book) of concentrations of tequila, freshly squeezed lime juice (or lemon juice, which is not an official Margarita ingredient) and Cointreau triple sec. [7] The book borrowed heavily from Tarling's previous composition of cocktails, the Approved Cocktails of the UKBG, which contained drinks developed by members of the guild. [8]
There was only one printing of the original edition of the book, and copies have become difficult to find. In 2008 the UKBG, Universal Exposition of Wines and Spirits, and Mixellany Limited reproduced a facsimile edition. [9]
The original book was illustrated by Frederick Carter, an Associate of the Royal Society of Etchers, Engravers and Illustrators from Bradford. [10]
The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea, but is named for having the same amber hue as iced tea.
A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice, without ice, or blended with ice. Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail.
The sidecar is a cocktail traditionally made with brandy, orange liqueur, and lemon juice. It became popular in Paris and London in the early 1920s. Common modifications of the original recipe are a sugar rim, added sugar syrup, and an orange twist or lemon twist.
The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was developed in 1915 by Ngiam Tong Boon, a bartender at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling.
The negroni is a cocktail, made of equal parts gin, vermouth rosso, and Campari, generally served on the rocks, and commonly garnished with an orange slice or orange peel. It is considered an apéritif.
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
The tequila sunrise is a cocktail made of tequila, orange juice, and grenadine syrup. The drink is served unmixed in a tall glass. The modern drink originates from Sausalito, California, in the early 1970s after an earlier iteration created in the 1930s in Phoenix, Arizona. The cocktail is named for its appearance when served—with gradations of color resembling an inverted sunrise.
A shooter, or shot, is a small serving of spirits or a mixed drink, typically consumed quickly, often in a single gulp. It is common to serve a shooter as a side to a larger drink.
A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice and carbonated water. It typically includes gin or rum as its alcoholic ingredient.
The pink lady is a classic gin-based cocktail with a long history. Its pink color comes from grenadine.
The 20th century is a cocktail created in 1937 by a British bartender named C.A. Tuck, and named in honor of the celebrated 20th Century Limited train which ran between New York City and Chicago from 1902 until 1967. The recipe was first published in 1937 in the Café Royal Cocktail Book by William J Tarling, President of the United Kingdom Bartenders' Guild and head bartender at the Café Royal.
A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure.
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway. The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon, and the recipe was published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were:
"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."
The corpse reviver family of named cocktails are sometimes drunk as alcoholic hangover tongue-in-cheek "cures", of potency or characteristics to be able to revive even a dead person. Some corpse reviver cocktail recipes have been lost to time, but several variations commonly thought to be tied to the American Bar at the Savoy Hotel remain, especially those espoused by Harry Craddock that originally date back to at least 1930 and are still being made. Many "reviver" variations exist and the word is sometimes used as a generic moniker for any morning-after cocktail, also known as a "hair of the dog".
Tommy's margarita is a variant of the margarita cocktail that uses agave nectar instead of triple sec. It is recognized by the IBA as a new era drink.
The doctor cocktail is a pre-prohibition era cocktail that traces in drink guides to as far back as 1917, when it appeared in Hugo R. Ensslin's Recipes for Mixed Drinks. As originally described the cocktail called simply for Swedish Punsch mixed with lime juice.
A Boomerang cocktail is a specific cocktail dating back to the early 20th century. In the 21st century, it may also be a reference to cocktails that bartenders illegally shuttle back and forth between bars as a way of sharing experimentation or building comradery.
The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. The renaissance was followed by innovation and new techniques, and the movement has spread globally, now forming part of global cuisine.
