A BIT OF BAR HISTORY
Since the bars first appeared in the North-American States, it is easy to understand, why one always speaks about an “American Bar”, even today when Europe and Australia “Down Under” has long since surpassed the New World in the art of mixing. The flowering of the American Bar began with development of the larger cities in the US., along serious expert, because it is frequented for its good food as well as for the quality of its drinks. Also, the visitor to the Cocktail Bar is mostly well travelleci and he likes to chat with a bartender who “has been around”, as well as with his fellow guests of a similar background. The barfly is a regular guest, a “type” – a cordial fellow who some-how differs from the average person. By this I do riot mean, that every regular is necessarily a genius or a man of talent!
Nevertheless he is not a commonplace person. The atmosphere of such a bar allows people to get closer to each other who could never do it elsewhere, for social or financial with the cultural development and affluence. Then a real “cocktail invasion” took place in Europe. Although in the capital cities of England, France, Germany, Austria etc. “Bars” were known already they were mostly situated at the exclusive restaurants. In 1862 the famous American bar mixer Jerry Thomas published his “Bartender’s Guide”. He made a tour of Europe and gave mixing demonstra-tions. In 1869 an invitation went out to all bartenders to take part in a competition at New Orleans.
There a new star of “Mixology” was born – Harry Johnson. Even today we daily mix a large number of drinks invented by those two famous mixers. The Cocktail Bar remains the ideal bar for the reasons. In the bar a contact is soon made, with all the conventional barriers lightheartedly thrown to the winds. A cocktail bar is a cosy and pleasant place. Its strength is an internationally trained staff and international clientele. It is usually run by a barkeeper or bartender who knows the ways of the world. He has an assistant who can act as “clerk”. Here mixed drinks are consumed and the choice of spirits in stock must be made with care. Such a bar must stock all makes of whisky and gin, cognacs, vermouth and champagne. A visitor to such a bar will almost always become a “regular” and will expect, that his special wishes are met. He also wants to chat, but the initiative must be left to him.
I, therefore, advise you to go to a real Bar whenever you are looking for a new diversion. Certainly such bars are found almost exclusively in the larger hotels. However, one must not conclude, that they are particularly expensive or reserved for hotel guests only. Often there will be dance floors in those bars, but you may be sure, that the mixed drinks served to you will be outstanding and that you will be able to speak with the head of the bar who knows his business.
“PHYSIOLOGY” OF MIXING
One must know the composition of all drinks al-ready proven, because otherwise one can not be sure whether a drink is in fact “new”. One needs an inborn talent for what is important in culinary matters and, therefore, one has to have the sense of taste, not only on the tongue and palate, but also in the finger tips as it were. The brain must be sensitive to various aromas in order to prevent a blunder made by even the quickest of hands. An ideal drink must be attractive in colour and appearance, with a taste which is harmonious and clear and its effect must stimulate, but not intoxicate.
COCKTAILS
WHEN are mixed drinks served? The occasions are so numerous, that it is easier to say: the only time mixed drinks are NOT served is during a meal. At any other time there are mixed drinks to serve every purpose. Cocktails can be used as an aperitif to stimulate the appetite, to relax after a meal, for fun and conviviality — like the friendly cocktail party.
Mix a drink just for yourself, to unwind when you come home from a day’s work. The various ways of mix-ing drinks are unlimited. As one becomes more familiar with the ingredients, the techniques and the flavour and bouquet combinations, the scope and skill in mixing drinks grows. The possibility of various combinations depends solely on what is available in your cocktail bar. Even the simpjest and most economical stock of ingredients has numerous possibilities. in this book you will find standard cocktails, popular mixed drinks whose names and contents are essentially the same in every country of the world.
The Dry Martini cocktail, the Old Fashioned, the Tom Collins and many more. Here also is a wide variety of local drinks from “Down Under” and from all parts of the globe, to add an easily achieved touch of the exotic. Most important of all perhaps, you will find recipes for basic mixed drinks and many ideas out of which, with experience and ingenuity you will be able to create your own variations. There is not a bar or hotel anywhere in the world that can instantly furnish all the ideal ingredients of every drink the whole year round; certainly households that could afford them are few. The contents of your mixed drinks depend very largely on the range of your pocket, the availability of ideal ingredients and above all, your own taste. The actual word “BAR” is several hundred years old, although there is an enormous difference between the tavern bars of a bygone age and the bar of today. At first the bar consisted only of a counter (buffet) and a rail all around it. This railing completely separated the guests from the counter, thus drinks could not be placed on it. The guests leaned on the railing and held their glasses in their hands. There were no chairs.
The patrons came in quickly, drank something, chatted a bit perhaps — or brawled — and went on their way. Apart from alcoholic drinks the host sold tobacco, food, etc. The railing was put up for the purpose of holding the patrons at distance from the counter, the alcohol and the host himself, in other words it was actually a protective measure. Considering the type of rowdy elements which “colonised and cultivated” the States in those days, the need for protective measures is easily understood. The knife sat very loosely in its sheath and a couple of yards of distance could be of certain advantage. Naturally such a railing made of raw planks did not really afford protection because jumping over it was easy, but just the same it gave the host enough time to do something. Last but not least, the railing also prevented the curious guests from touching the wares on the counter. Thus the name “bar” originated from this barrier and today we have it in every bar, naturally in a vastly different form.
COGNAC Is the most famous of all brandies, taking its narhe from the small town of Cognac in the French Departement Charente Cognac. It is a distillate from freshly fermented white wines of the Charente which must not be sugared. It must be distilled absolutely pure, but a minimum of caramel sugar may be added,
TABLE OF COGNACS
X Line Etoile 2 – 5 years
XX Deux etoiles 3 – 5 years
XXX Trois etoiles 5 – 10 years
VO Very Old 10 – 15 years
VOP Very Old Product 15 years
VSOP Very Superior Old Product 20 years
VVSOP Very very Superior Old Product 25 years
XO Extra Old 30 Years
EXTRA EXTRA 50 Years
6 COCKTAILS FROM DOWN UNDER
