Kokuteeru by Jared Brown

Introduction for the Japanese reprint of “Kokuteeru” The cocktail was first introduced to Japan about 160 years ago, shortly after the opening of the country to the outside world at the end of the Edo period (1603-1868). The first bar in Japan opened in the Yokohama Hotel in the foreign settlement of Yokohama in 1860, followed half a century later in 1910 by the first street bar in Tokyo, Cafe Printemps, in Ginza, Tokyo. During this period, coupled with the atmosphere of "Taisho democracy," cafés and bars opened one after another in major cities. In 1924, the first two cocktail books were published by Japanese authors. One was "Cocktails: How To Mix Drinks" by Tokuzo Akiyama, and the other, "Kokuteeru (Cocktails)" by Yonekichi Maeda (1897-1939), which was published a month after Akiyama's book. While Mr. Akiyama was a prominent figure, who served Emperor Taisho (and later Emperor Showa) as the head chef, Mr. Yonekichi Maeda was just 27 years old at the time and an unknown bartender working at a restaurant called "Café Line" in Yotsuya, Tokyo. Whereas Akiyama's book described how to make individual cocktails entirely in text, Maeda's book systematically introduced 298 cocktails, with recipes listed as “***** one-half, ****** one-third, *****”. The design was so practical that Maeda's book must have been more useful for professional bartenders at the time. One can imagine that it must have been quite a challenge to write such a highly accomplished book at a time when information on Western liquors and cocktails was scarce. Curiously, "Kokuteeru" contains some 30 cocktails that would appear in print for the first time in the Europe in The Savoy Cocktail Book (1930), a historical classic that would be published six years later. Among them are cocktails that are clearly original to the author, Harry Craddock. This is a great mystery, and it is very intriguing to know how Mr. Maeda came across the recipes six years before the publication of "Savoy..." in faraway Japan, far away in the East. 5

Unfortunately, "Kokuteeru" went out of print in the prewar (the World War) days, phase and is now a hard-to-find book. I thought to myself, "It would be a shame for its valuable contents to remain out of the light of day. I wanted to introduce its contents to today's bartenders as well," and recently I was able to reprint the book in its entirety on my blog with commentary in serial form(February-May 2011). One day, about six years after the serialization, an unexpected stroke of good fortune came my way: a descendant of Yonekichi Maeda (though not a direct descendant) , his niece Kayoko Maeda (76) and her eldest son Hideki (46), who saw my article on the website, contacted me directly. (Without the Internet invention, such a happy encounter would not have been possible.) I was able to hear valuable and interesting stories and information about the late Mr. Maeda, whose career was almost a mystery to us. To our delight, we also received some rare and previously unpublished photos of Mr. Maeda. The author, Mr. Maeda, was born in Kagoshima Prefecture in 1897 and moved to Tokyo by 1921, but the only information we have about his career before he started working at Café Line is that he was probably working in the restaurant and bar industry. How did Mr. Maeda come to know about the latest cocktail information from Europe?. Of course, it is possible that Mr. Maeda, who was working in the food and beverage industry in Tokyo around 1921, could have obtained information about this and that directly from foreigners who were visiting Tokyo. He may have had access to the Savoy Hotel's drink menu and recipes in some way. However, one of the previously undisclosed photos they brought to me offered a surprising clue that may lead to the answer. It is a commemorative photo of Mr. Maeda, dressed in a stylish white suit, holding what appears to be a framed letter of appreciation with some sort of inscription. The photo shows an old Navy warship. The Navy often sent its fleet to Europe on "goodwill visits" during this period, although the timing is unclear. 6

I imagine that Mr. Maeda may have been asked to accompany a Navy warship on a goodwill visit to Europe for some reason, and that he was asked to serve food and drinks during the voyage. We do not know the name of the ship or the port of call at this time, but it is quite probable that he may have obtained the latest local information (recipes), including the bar at the Savoy Hotel, in some way during his port of call in England...and so on. After publishing "Kokuteeru," Mr. Maeda retired from "Café Line" and opened his own liquor store, "Maeda Yonekichi Honten" in Ginza at the beginning of the Showa period. He sold not only Western liquors but also bottled cocktails, and apparently had business with the venerable Mitsukoshi Department Store. Unfortunately, he passed away suddenly in 1939 at the age of 42. Many of the standard cocktails featured in contemporary cocktail books were created during the 1910s-1930s, while Mr. Maeda was struggling with cocktails. And now, 100 years later, classic cocktails from the olden days are being re-evaluated and revisited in bars in major cities around the world. The new original cocktails created every day are also the result of efforts of our predecessors. The "Kokuteeru" reminds me once again of the importance of learning from the past. The mystery surrounding "Kokuteeru" and Mr. Yonekichi Maeda has yet to be solved. Above all, many mysteries remain in relation to the "Savoy Hotel (Savoy Cocktail Book). This book is a valuable record of the "first steps" taken by a pioneer of the Japanese bar industry, who began his walk with the hope of spreading Western cocktail culture. In the near future, we may be able to discover Mr. Maeda's precious cocktail notebooks and other materials from that time...I sincerely hope that my dream comes true someday. Eiji Arakawa: Cocktail Historian, Owner-bartender / bar UK, Osaka , Japan.

Kokuteeru (Cocktail)

Author: Yonekichi Maeda Taisyo Era year 13 (1924) 15/11

Introduction by Yoshi Amakusa (1924) Cocktails started in Tokyo soon after the War. Cocktails are a new type of beverage that are served to many customers in social occasions however after the Kanto earth quake disaster, they disappeared for a while as they were not essential items in everyone’s life. Recovery from the natural disaster progressed gradually in Tokyo and we were happy to see the culture of cocktail start coming back. While hard work is required by everyone, including myself, for recovery from the large natural disaster, I don’t think feeling sad about our current life being so hard helps the recovery of one’s life. That is not what we need in Tokyo nor Japan now. I believe people in Tokyo need hope and positive energy, they need to work hard and eat well rather than feeling sad about what has happened. I believe sharing the experience of drinking cocktails with others can bring positivity for the future, to help us to live stronger tomorrow & contribute to creating a better life in our society. The Cocktail started about 100 years ago in a city of Ireland with a wealthy man who had a very good fighting rooster and a very beautiful young daughter. She was so beautiful that she kept receiving marriage requests. However, she was very obedient to her father and was never interested in accepting any of those marriage requests. She was very happy keeping herself busy with house work. One day his precious rooster had gone missing. Everyone in his family went out and looked for it everywhere but no one could find the rooster. Evening came and rooster still did not come home. The next morning, the man left home to look for his rooster. He travelled far and everywhere and asked everyone about his prize rooster but the rooster could not be found. He came back home with a broken heart and fell ill. His daughter was so worried she suggested to him that she would get married with the man who brings his rooster back home. This suggestion brought him joy so he placed advertisements in all the local newspapers proclaiming that the man who returns his rooster would be able to marry his daughter. 9

A few days later, a soldier on his horse came to the wealthy man’s gate and requested to see the master. As the man was not well and in bed, his beautiful daughter came out to meet the soldier instead. When she saw the soldier, she lost her words as he was the most handsome noble man. And the soldier also lost his words and could not help but to stare at her beauty. After a moment, he brought out something from the back of his cape – it was her father’s precious rooster! The daughter run to her father’s bedroom and told him that the soldier had found his rooster and brought it home. Her father jumped out from the bed and ran to his rooster, scooping it up with joy. He shook the soldier’s hand and thanked him and approved his daughter to marry the soldier. The father told his daughter to pour a celebration drink for them. His daughter’s hands were shaking with joy and could not pay attention to the bottles she was pouring into the glasses and ended up mixing whatever she could into their glasses. Both the soldier and her father were so happy and toasted to their future with the mixed drinks. This randomly mixed drink tasted so good and they enjoyed it so much they all began to tell people about the drink. The story became popular among the soldiers and they named the drink Cocktail (rooster’s tail). As time goes on, Cocktails became popular and got improved with different flavours and recipes. Based on the story, tradition was made for male patrons to start drinking cocktails before female patrons in social gathering. Wen making the cocktails in this book ratios are based on 70% capacity of a cocktail glass (1 oz). Ingredients are mixed either in a shaker or in a mixing glass. When pouring into the glass, along with melted ice and maraschino cherry etc, it should fill about 80% of the cocktail glass. When mixing 2-3 servings of cocktail, simply change amount of the ingredients accordingly. A drop is the same amount of 2-3 drops come out of a straw. Using the Base part of cocktail shaker as a mixing glass is easy and practical. You can use anything as cocktail tools and glasses as long as they are maintained well and kept cleaned all times. 10

Don’t be a lazy bartender who has expensive tools but does not know how to look after them. Cocktails requires certain ingredients and flavours, they require good balance to create a good drink with good flavour. If there is not good balance then the drink will not be good. It also requires skills while shaking and mixing. If the bar does not have skilled bartenders, you cannot make customers happy. As cocktail culture is still new it has been difficult to have all required ingredients to carry out studies to improve our cocktails. I feel very fortunate and wish to celebrate as I publish this book which was created by the support of many Café owners and people who enjoy making cocktails at home along with the very experienced Mr. Maeda. I hope this will become a good guide to all the bartenders, and as a bartender, I wish to receive any feedback about this book. October 1924 Café Line Owner Yoshi Amakusa

A theory of the history of cocktail Main ingredients- Spirits, Liquor, Tools • Picon Amer • Mèdoc • Line Wine • Madeira • Sherry • Jamaican Rum • Port wine • White Port • Maraschino Cherry • Soda Water • Olive • Champagne • Orange Bitter • Angostura Bitter • Pepper Mint • Orgeat • Syrup • Lime juice • Grape juice • Ginger ale • Mitsuya Cider

• French Vermouth • Italian Vermouth • Scotch whisky • Brandy • Peach Brandy • Apricot Brandy • Cherry Brandy • Dom Benedictine • Dry Gin • Old Tom Gin • Sloe Gin • Orange Curacao • White Curacao • Vodka • Crème de Cacao • Crème de Violet • Chartreuse Green • Chartreuse Yellow • Mandarin • Maraschino • Anisette • Bols Kummel

Yonekichi Maeda

English Style

Germen Style

Cocktail shakers

Punch Glass

Cocktail Glass

Champagne Glass

Liquor Glass

Sherry Glass

Water Glass

Port wine Glass

Contents Cocktails

• Inca Cocktail • Immutable Cocktail • India Cocktail • Ides Cocktail • London Cocktail • Lone Tree Cocktail • Rob Roy Cocktail • Rossington Cocktail • Royale cocktail • Long range cocktail • Los Cocktail • Harvard Cocktail • Harlem Cocktail • Handicap Cocktail • Hula Hula Cocktail • Palmetto Cocktail • Holland Cocktail • Paradise Cocktail • Perfect Cocktail • Bamboo Cocktail • Bacardi Cocktail • Nick’s Own Cocktail • Honolulu Cocktail • White Cocktail • Boomerang Cocktail • Perfecto Cocktail • Bennett Cocktail • Vermouth Cocktail • Trocadero Cocktail 15

• Tom Gin Cocktail • Doctor Cocktail • Thistle Cocktail • Chinese Cocktail • Tipperary Cocktail • Tuxedo No.2 Cocktail • Chocolate Cocktail • Luigi Cocktail • Liberal Cocktail • Olivette Cocktail • Orange Blossom Cocktail • Wax Cocktail • Cascarilla Cocktail • Coffee Cocktail • Country Cocktail • Canadian Cocktail • York Cocktail • Turkish Cocktail • Tuxedo Cocktail • Tango Cocktail • Turf Cocktail • Daiquiri Cocktail • Dempsey Cocktail • Diki-Diki Cocktail • Raymond Hitch Cocktail • Soda Cocktail • Line Cocktail • Racquet Club Cocktail • Whiz Bang Cocktail • Ward Eight Cocktail • Whisky Cocktail • Whip Cocktail 16

• Velocity Cocktail • Vanderbilt Cocktail • Queens Cocktail • Cooperstown Cocktail • Club Cocktail • Crimson Cocktail • Klondike Cocktail • Clover Club • Grade A Cocktail • Gloom Cocktail • Manhattan Cocktail • Martini Cocktail (American style) • Martini Cocktail (English style) • Martini Cocktail • Margaret Cocktail • Mayfair Cocktail • Fairbank Cocktail • Fernet Cocktail • Froupe Cocktail • Frankton Cocktail • Fruit Cocktail • Ford Cocktail • Princess Mary Cocktail • Princeton Cocktail • Blackthorn Cocktail • Bloodhound Cocktail • Blenton Cocktail • Bronx Cocktail • Brazil Cocktail • Brandy Cocktail • Coronation Cocktail • Cornwall Cocktail 17

• Cooperstown Cocktail (shake) • Yellow Cocktail • Yellow Rattle Cocktail • HPW Cocktail • HS Cocktail • XYZ Cocktail • Yale Cocktail • Dubonnet Cocktail • Diplomat Cocktail • Deep Sea Cocktail • Devil Cocktail • Death Bomb Cocktail • Derby cocktail • Diablo Cocktail • Apricot cocktail • Applejack cocktail • RAC cocktail • Irish cocktail • Amour cocktail • Angler’s Cocktail • Absinthe cocktail • Sidecar cocktail • Sazerac cocktail • Cider cocktail • St. Martin Cocktail • Sensation cocktail • Sun prince cocktail • Sunshine Cocktail • Cuban cocktail • Medium Martini cocktail • Meehoulong Cocktail • Metropole Cocktail 18

• Mikado cocktail (Japanese cocktail) • Millionaire Cocktail • Chicago cocktail • Silver cocktail • Silver Streak • Champagne Cocktail • Shamrock Cocktail • Gibson cocktail • Jack Rose Cocktail • Jamaican rum cocktail • Ping-pong Cocktail • Puritan Cocktail • Bijou Cocktail • Morning Cocktail • Monkey Gland Cocktail • Sherry Cocktail • Stinger Cocktail • The Star Cocktail • Spanish Cocktail • Sterling Cocktail • Sloe Gin Cocktail • Los Cocktail • Oyster cocktail • Lobster Cocktail • Crab Cocktail • Pacific Cocktail • Tomato Cocktail • Wedge Cocktail • Vegetable Cocktail • Florida Cocktail • Jersey Cocktail 19

Punch

• Imperial Punch • Roman Punch • Bangkok Punch • Hot Rum Punch • Dragon Punch • Chocolate Punch • Tip Top Punch • Orange Punch • National Punch • Rum Punch • West Indian Punch • Whisky Punch • Claret Punch • Manhattan Punch • Planter Punch • Brandy Punch • Brandy Milk Punch • Curacao Punch • Milk Punch • Champagne Punch • Gin Punch • Japanese Punch

Rickey

• Royale Rickey • Canadian Rickey • Brandy Rickey • Sloe Gin Rickey

Cup

• Indian Cup • Royale Cup • Balaklava Cup • Badminton Cup • Lincoln Club Cup • Orange Cup • Line Wine Cup • Claret Cup • Madeira Cup • Mamola Cup • Cambridge Claret Cup • Cider Cup • Japan Cup

Lemonade

• Orange squash • Lemon Squash • Lemonade Claret • Lemonade • Fruit Lemonade • American Lemonade

Cooler

• Imperial Cooler • Rocky Mountain Cooler • Todd Cooler • Cablegram Cooler • Brunswick Cooler • Bulldog Cooler • Saratoga Cooler • Zenith Cooler 21

Crusta

• Whisky Crusta • Gin Crusta

Fizz

• Royal Fizz • New Orleans Fizz • Orange Fizz • Soda Fizz • Violet Fizz • Whisky Fizz • Cream Fizz • French Fizz • Brandy Fizz • Golden Fizz • Texas Fizz • Gin Fizz • Morning Glory Fizz Flip • Boston Flip • Lemon Flip • Brandy Flip • Golden Flip • Champagne Flip • Gin Flip • Sherry Flip • Whisky Flip • Claret Flip

Pousse-cafe

• Pousse-café (American) • Pousse-café (French)

Cobbler

• Whisky Cobbler • Claret Cobbler • Champagne Cobbler • Sherry Cobbler

Eggnog

• Boston Eggnog • Chinese Eggnog • Plain Eggnog • Breakfast Eggnog • Eggnog • Cider Eggnog • General Harrison’s Eggnog

Daisy

• Rum Daisy • Morning Glory Daisy

Sour

• Whisky Sour • Brandy Sour • Gin Sour • Egg Sour • Champagne Sour • Strawberry Sour

Julep

• Pineapple Julep • Old George Julep • Whisky Julep • Brandy Julep • Gin Julep

Sling

• Hot whisky Sling • Hot Brandy Sling • Straight Sling

Others

• Royal Smile • White Lion • Curacao Punch • Hot Apple Toddy • Bosom Caresser 1 • Port Wine Negus • Punch A La Romaine • Bosom Caresser 2 • Curacao Punch • Tom And Jerry • Cherry Brandy • Coffee Parfait • Tam O’ Shanter • Night Cap • Grape juice Highball • Magnolia • Manhattan Fraser • Fraser • French Coffee Royal 24

• Brain Duster • Brandy Scaffa • Brandy Soda • Brandy Ginger Ale • Brandy Sham Parelle Cocktail • Black Stripe • Black Up • Bull’s Milk • Coffee Black • Comote Hot • Colombian Skin (Hot Whisky) • Arch Bishop • Cider Nectar • Kiss Me Quick • Cyprus • Gin Pole • September Morn • Sherry Bitter • Spider

Inca Cocktail Orgeat Syrup Orange Bitter Plymouth Gin French Vermouth Dry Sherry

2 dash 2 dash 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice, stir well, strain into a cocktail glass. Garnish with a piece of pineapple and some lemon peel.

Immutable Cocktail Sugar 1/2 tsp Angostura Bitter 1 dash Old Tom or Dry Gin 1 oz Add all the ingredients into a cocktail glass with one piece of ice, add some lemon peel and stir.

India Cocktail Angostura bitters Curacao Maraschino Brandy

1 dash 1 dash 1 dash 1 oz

Add all the ingredients into a cocktail glass with a small ice cube. Squeeze a wedge of lemon and stir.

Ides Cocktail Angostura Bitter Absinthe Anisette

1 dash 1/3 oz 1/3 oz

Add all the ingredients in a cocktail shaker with 3 pieces of ice and shake well, pour into a cocktail glass. Garnish with a piece of pineapple.

London Cocktail Orange bitter Gomme Syrup Absinthe London Dry Gin

1 dash 1 dash 1 dash 1 oz

Add all the ingredients in a mixing glass half-filled with crushed ice, stir well and strain into a cocktail glass. Garnish with an olive and some lemon peel.

Lone Tree Cocktail Old Tom or Dry Gin French Vermouth

1 oz small amount

Add both of the ingredients in a cocktail shaker and shake lightly, Strain into a cocktail glass.

Rob Roy Cocktail Curacao Angostura bitter Rye Whisky French Vermouth

1 or 2 dash 1 dash ½ oz ½ oz

Add all the ingredients in a mixing glass half-filled with crushed ice, Stir well and strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Rossington Cocktail Orange Juice Cinzano Vermouth Gordon Dry Gin

small amount 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some orange peel.

Royale Cocktail Orange Bitter Angostura Bitter Old Tom Gin Dubonnet

1 dash 1 dash 1/3 oz 1/3 oz

Add all the ingredients in a mixing glass half-filled with crushed ice, stir well and strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Long Range Cocktail Gomme syrup Angostura Bitter Italian Vermouth Absinthe Brandy

1 dash 2 dash 2/5 oz 2/5 oz 1/5 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Rub the inside of a cocktail glass with lemon peel, pour the cocktail into the glass and garnish with some lemon peel.

Los Cocktail

Grenadine Dry Gin French Vermouth Dubonnet

2 dash 2/4 oz 1/4 oz 1/4 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Harvard Cocktail Angostura Bitter Gomme Syrup Brandy Italian Vermouth

1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Harlem Cocktail Orange Bitter Italian Vermouth Whisky

2 dash 1/3 oz 2/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, shake well and pour into a cocktail glass. Garnish with a maraschino cherry.

Handicap Cocktail

Grand Marnier Mitsuya Lemon-lime Cider

1 oz half o bottle (175ml)

Add both of the ingredients into a mixing glass half-filled with crushed ice, stir quietly and pour into a wine glass. Garnish with some lemon peel.

Hula Cocktail Orange Juice Curacao Dry Gin

1/3 oz 1/2 tsp 2/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, shake well and pour into a cocktail glass.

Palmetto Cocktail Orange Bitter Jamaica Rum Italian Vermouth

2 dash 1/2 dash 1/2 dash

Add all the ingredients into a mixing glass half-filled with crushed ice, stir well and strain into a cocktail glass. Garnish with some lemon peel.

Holland Cocktail Angostura Bitter Gomme Syrup Holland Gin

2 dash 1 dash 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, strain into a cocktail glass. Garnish with a maraschino cherry.

Paradise Cocktail Orange Juice Apricot Brandy Dry Gin

1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, shake well and pour into a cocktail glass.

Perfect Cocktail Old Tom or Dry Gin Italian Vermouth French Vermouth

1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Bamboo Cocktail Orange Bitter Dry Sherry French Vermouth

1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Bacardi Cocktail Lime Juice Bacardi

3-4 dash 1 oz

Add both of the ingredients into a mixing glass half-filled with crushed ice and stir, gradually add sugar syrup until it meets the desired sweetness. Strain into a cocktail glass and garnish with some lemon peel.

Nick’s Own Cocktail Angostura Bitter Absinthe Brandy Italian Vermouth

1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Honolulu Cocktail Sugar Lemon Juice Angostura Bitter Curacao Egg White Dry Gin Orange Juice

1 tsp 1/2 lemon 2 dash 2 dash 1 egg 1/3 oz 1/4 oz

Add all the ingredients into a mixing glass half-filled with crushed ice, stir well strain into a wine glass.

White Cocktail Angostura Bitter Anisette Dry Gin

1 dash 1 dash 1oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

Boomerang Cocktail Maraschino Angostura Bitter Gin Italian Vermouth French Vermouth

1 dash 1 dash 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Perfecto Cocktail Gordon Dry Gin French Vermouth Italian Vermouth Absinthe

4/6 oz 1/6 oz 1/6 oz 1 dash

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some orange peel.

Bennett Cocktail Angostura Bitter Old Tom Gin Lime Juice

1 dash 1 oz small amount

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Vermouth Cocktail Angostura Bitter Italian Vermouth French Vermouth

3 dash 1 oz small amount

Add all the ingredients into a mixing glass half-filled with crushed ice and still well, strain into a cocktail glass. Garnish with an olive.

Trocadero Cocktail Orange Bitter Grenadine French Vermouth Italian Vermouth

1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Tom Gin Cocktail Orange Bitter Maraschino Old Tom Gin

1 dash 1 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Doctor Cocktail Lemon Juice Orange Juice Caloric Punch

1/6 oz 1/6 oz 4/6 oz

Add all the ingredients into a cocktail shaker and shake well, pour into a cocktail glass.

Thistle Cocktail Angostura Bitter Italian Vermouth Rye Whisky

1 dash 1/3 oz 2/3 oz

Add all the ingredients into a mixing glass half filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Chinese Cocktail Angostura Bitter Maraschino Curacao Grenadine Jamaica Rum

1 dash 2 dash 2 dash 2 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, pour into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Tipperary Cocktail Orange Juice Grenadine Mint Italian Vermouth Gin

1/2 tsp 1/2 tsp 2 leaves 1/3 oz 2/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Tuxedo No.2 Cocktail Maraschino Orange Bitter Barnet Gin French Vermouth Absinthe

1-2 dash 1 dash 1/2 oz 1/2 oz 1 dash

Add all the ingredients into a mixing glass half- filled with crushed ice and stir well, strain into a cocktail glass. Garnish with lemon peel.

Chocolate Cocktail Egg Yolk Yellow Chartreuse Port Wine Chocolate Powder

1 egg 1/2 oz 1/2 oz 1/2 tsp

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a wine glass.

Luigi Cocktail Grenadine Cointreau Mandarin juice Gin French Vermouth

1/2 tsp very small amount 1/2 Mandarin 1/2 oz 1/2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Liberal Cocktail Mandarin Juice Picon Amer Whisky

4-5 drops 2-3 drops 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with lemon peel.

Olivette Cocktail Orange Bitter Gomme Syrup Absinthe Plymouth Gin

1 dash 1 dash 1 dash 1 oz Liberal Cocktail

Add all the ingredients into a mixing glass half-filled with crushed ice and stair well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

Orange Blossom Cocktail Orange Bitter Grenadine Orange Juice Gin

1 dash small amount 1/2 oz 1/2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Wax Cocktail Orange Bitter Plymouth Gin

2 dash 1 oz

Add both of the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some orange peel.

Cascarilla Cocktail Cascarilla Rye Whisky

1/2 oz 1/2 oz

Add both of the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Coffee Cocktail Egg Yolk Sugar Syrup Brandy Port Wine

1 egg 1/2 tsp 1/2 oz 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with nutmeg powder.

Country Cocktail Angostura Bitter Orange Bitter Whisky

2 dash 3 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Canadian Cocktail Gomme Syrup Angostura Bitter Canadian Club Italian Vermouth

2 dash 2 dash 1 oz small amount

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry.

York Cocktail Orange Bitter Whisky Italian Vermouth

2 dash 2/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass.

Turkish Cocktail Orange Bitter Angostura Bitter French Vermouth Dry Gin

2 dash 2 dash 1/3 oz 2/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well. Strain into a cocktail glass and add few drops of absinthe.

Tuxedo Cocktail Angostura Bitter Sherry Gin Italian Vermouth

1 dash small amount 1/2 oz 1/2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Tango Cocktail Orange Bitter Gomme Syrup Vodka Gin Lemon Juice Egg White

4 dash 3 dash 1/3 oz 2/3 oz 1/4 oz 1 egg

Add all the ingredients into a mixing glass and add small amount of soda water, stir well until it’s foamy. Pour into a champagne glass.

Turf Cocktail

Orange Bitter Maraschino Absinthe Plymouth Gin French Vermouth

1 dash 1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

Daiquiri Cocktail Grenadine syrup Lime Juice Bacardi

small amount 1/3 oz 2/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Dempsey Cocktail Absinthe Grenadine Syrup Gin Calvados

1 dash 1/2 tsp 1/3 oz 2/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Diki-Diki Cocktail Calvados Caloric punch Grapefruit Juice

3/5 oz 1/5 oz 1/5 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Raymond Hitch Cocktail Orange Bitter Lemon Juice Pineapple Italian Vermouth

1 dash ¼ lemon one small piece 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Soda Cocktail Sugar Ice Angostura Bitter

2 tsp 1-2 pieces 2 dash

Add all the ingredients into a soda glass, add some lemon peel and top up with cold water.

Line Cocktail Angostura Bitter Benedictine Italian Vermouth Gin

2 dash 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a cocktail glass and add some crushed Rakyyo (pickled shallot).

Racquet Club Cocktail Orange Bitter Dry Gin French Vermouth

2 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Whiz Bang Cocktail Orange Bitter Grenadine Absinthe French Vermouth Scotch Whisky

1 dash 1 dash 1 dash 1/3 oz 2/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Ward Eight Cocktail Grenadine Orange Juice Lemon Juice Whisky

1/2 tsp 1/4 oz 1/4 oz 2/4 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Whisky Cocktail Gomme Syrup Angostura Bitters Whisky Italian Vermouth French Vermouth

2 dash 1 dash 1 oz small amount small amount

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with a maraschino cherry.

Whip Cocktail Absinthe Pernod French Vermouth Brandy Curacao

1/4 oz 1/4 oz 1/4 oz 1/4 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Velocity Cocktail Gin Orange Italian Vermouth

2/3 oz 1 small piece 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Vanderbilt Cocktail Gomme Syrup Angostura Bitter Old Brandy Cherry Brandy

1-2 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Queens Cocktail Orange Pineapple Gin French Vermouth Italian Vermouth

1 small piece 1 small piece 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Cooperstown Cocktail Orange Bitter Martini & Rossi Vermouth Gordon Fry Gin Mint

1 dash 1/3 oz 2/3 oz 2-3 leaves

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Club Cocktail Angostura Bitter Grenadine Canadian Club

1 dash 1 dash 1oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Crimson Cocktail Orange Bitter Italian Vermouth Gin

3 dash 1/3 oz 2/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Klondike Cocktail Orange Bitter French Vermouth Apple Jack Brandy

2 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

Clover Club

Egg White Grenadine Gin French Vermouth Lime Juice

1 Egg 1/2 tsp 2/3 oz 1/3 oz small amount

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass or wine glass.

Grade A Cocktail Absinthe Pernod Pepper Mint

2/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and give it a long and vigorous shake, pour into a cocktail glass.

Gloom Cocktail Grenadine Absinthe Gordon Dry Gin Italian Vermouth

1 dash 1 dash 2/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Manhattan Cocktail Angostura Bitter Curacao Whisky Italian Vermouth Absinthe

1 dash 2-3 dash 1/2 oz 1/2 oz 1 dash

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Martini Cocktail (American style) Curacao Maraschino Old Tom Gin French Vermouth

1 dash 1-2 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Martini Cocktail (English style) Orange Syrup Angostura Bitter Plymouth Gin French Vermouth

1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

Martini Cocktail

Orange Bitter Martini & Rossi Vermouth Gordon Dry Gin

1 dash 1/3oz 2/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Margaret Cocktail

Orange Bitter 1 dash Maraschino 1 dash Italian Vermouth 1/3 oz Tom Gin 2/3 oz Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Mayfair Cocktail Apricot Syrup Clove Syrup Orange Juice Dry Gin

1-2 dash small amount 1/2 oz 1/2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Fairbank Cocktail Noyau Rose Orange Bitter Gin French Vermouth

1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some orange peel.

Fernet Cocktail Angostura Bitter Gomme Syrup Fernet Branca Brandy Whisky

1 dash 2 dash 2/4 oz 1/4 oz 1/4 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Froupe Cocktail Benedictine Italian Vermouth Brandy

1/2 tsp 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Frankton Cocktail Angostura Bitter White Port Brandy

2 dash 1 oz small amount

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass.

Fruit Cocktail Orange Bitter Picon French Vermouth

3 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass.

Ford Cocktail Dom Orange Bitter Tom Gin French Vermouth

1/2 tsp 2 dash 1/3 oz 2/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass.

Princess Mary Cocktail Dry Gin Crème de Cacao Milk

1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Princeton Cocktail Orange Bitter Old Tom Gin

3 dash 1 oz

Add both of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a cocktail glass and add small pour of port wine.

Blackthorn Cocktail

This cocktail is probably the oldest and the origin of cocktail. Orange Bitter 1 dash Angostura Bitter 1 dash Sloe Gin 1/3 oz French Vermouth 1/3 oz Italian Vermouth 1/3 oz Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Bloodhound Cocktail Strawberries Maraschino Dry Gin Italian Vermouth French Vermouth

2, crushed small amount 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Blenton Cocktail Angostura Bitter Plymouth Gin French Vermouth

1 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Bronx Cocktail Orange Juice Dry Gin French Vermouth Italian Vermouth

1/6 orange 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a cocktail glass and drop 1 dash of orange bitter.

Brazil Cocktail Orange Bitter Syrup Absinthe Dry Sherry French Vermouth

1 dash 2 dash 2 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Brandy Cocktail Angostura Bitter Curacao Brandy

1 dash 2 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

Coronation Cocktail Pepper Mint Peach Bitter Curacao Brandy

1 dash 1 dash 2 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Cornwall Cocktail Seville Orange Bitter Gordon Dry Gin

1/3 oz 1/3 oz

Add both of the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Cooperstown Cocktail (Shake) Orange Bitter Martini & Rossi Vermouth Gordon Dry Gin Mint

1 dash 1/3 oz 2/3 oz 2 leaves

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Yellow Cocktail Absinthe Yellow Chartreuse Apricot Brandy

1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Yellow Rattle Cocktail Orange Bitter Martini & Rossi Vermouth Gordon Dry Gin Mint Onion small amount

1 dash 1/3 oz 2/3 oz 2 leaves chopped,

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

HPW Cocktail Gin Italian Vermouth Orange

1/3 oz 2/3 oz small piece

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

HS Cocktail

Orange Bitter Gomme Syrup Mandarin Gin French Vermouth

3 dash 1 dash 2 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

XYZ Cocktail Lemon Juice Dry Gin French Vermouth Italian Vermouth

1 lemon 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a cocktail glass and add some plain syrup or gomme syrup.

Yale Cocktail Orange Bitter Angostura Bitter Lemon Peel Old Tom Gin

3 dash 2 dash 1 piece 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, add some soda water and pour into a wine glass or champagne glass.

Dubonnet Cocktail Orange Bitter Angostura Bitter Dubonnet Sherry French Vermouth

1 dash 1 dash 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some orange peel.

Diplomat Cocktail Maraschino French Vermouth Italian Vermouth

1 dash 2/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Deep Sea Cocktail Orange Bitter Absinthe Old Tom Gin French Vermouth

1 dash 1 dash 1/2 oz 1/2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with an olive and some lemon peel.

Devil Cocktail

Brandy Crème de Mint or Pepper Mint

1/2 oz 1/2 oz

Add both of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a cocktail glass and add pinch of pepper.

Death Bomb Cocktail Grenadine Lemon Juice Apple Jack Brandy Brandy

1/2 tsp 1/2 tsp 1/2 oz 1/2 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Derby Cocktail Angostura Bitter Curacao Pineapple Syrup Brandy Champagne

1 dash 1 dash 1 dash 1 oz small pour

Add all the ingredients into a mixing glass half-filled with crushed ice and stir quietly, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Diablo Cocktail Angostura Bitter Orange Curacao Brandy French Vermouth

1 dash 2 dash 1/2 oz 1/2 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Apricot cocktail Angostura Bitter French Vermouth Apricot Brandy

2 dash small pour 1 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Applejack cocktail

Angostura Bitter Gomme Syrup or Curacao Apple Jack Brandy Sherry

1 dash 2 dash 1 oz small pour

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some lemon peel.

RAC cocktail

Dry Gin French Vermouth Italian Vermouth Grenadine Orange Bitter

2/4 oz 1/4 oz 1/4 oz 1 dash 1 dash

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Irish cocktail

Gomme Syrup Angostura Bitter Irish Whisky

1 dash 1 dash 1 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Amour cocktail Angostura Bitter Sherry Italian Vermouth

2 dash ½ oz ½ oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Angler’s Cocktail Angostura Bitter Orange Bitter Gomme syrup Gin

1 dash 1 dash 4 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Absinthe cocktail

Angostura Bitter Plain Syrup or Anisette Absinthe Siphon water

1 dash 2 dash ½ oz ½ oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Sidecar Cocktail Lemon Juice Cointreau Brandy

1/3 oz 1/3 oz 1/3 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Sazerac Cocktail Sugar cube Angostura bitter Whisky

1 1 dash 1 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel and add few drops of absinthe.

Cider Cocktail Sugar cube Angostura bitter

1 2 dash

Add both of the ingredients into a cider glass, add some lemon peel, top up with chilled Mitsuya cider.

St. Martin Cocktail Gin Italian vermouth Yellow chartreuse

½ oz ½ oz ½ tsp

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Sensation cocktail Maraschino Mint Lime juice Dry gin

2 dash 2 leaves 1/3 oz 2/3 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Sun prince cocktail Angostura bitter Curacao Dry Whisky Golden Sherry

3 dash 3 dash ½ oz ½ oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Sunshine Cocktail Orange bitter Old Tom Gin French Vermouth Italian Vermouth

1 dash 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Cuban cocktail Orange bitter Maraschino French Vermouth Dry Gin

2 dash 1 dash 1/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Medium Martini cocktail Gordon Dry Gin Martini & Rossi Vermouth French Vermouth

4/6 oz 1/6 oz 1/6 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Meehoulong Cocktail Orange bitter Sloe Gin French Vermouth Italian Vermouth

1 dash 4/6 oz 1/6 oz 1/6 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Metropole Cocktail Gomme syrup Angostura bitter Orange bitter Brandy French Vermouth

2 dash 2 dash 2 dash ½ oz ½ oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with a piece of pineapple and a maraschino cherry.

Mikado cocktail (Japanese cocktail) Angostura bitter Noyau Orgeat Curacao Brandy

1 dash 1 dash 1 dash 1 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Millionaire Cocktail Egg white Curacao Grenadine Whisky

1 Egg 1 dash 1/3 oz 2/3 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a cocktail glass and add a small pour of absinthe.

Chicago cocktail Angostura bitter French Vermouth Plymouth Gin Champagne

1 dash ½ oz ½ oz small pour

Add all the ingredients into a mixing glass half-filled with crushed ice and stir quietly, strain into a cocktail glass. Garnish with some lemon peel.

Silver cocktail Maraschino Orange bitter Gin French Vermouth

1-2 dash 2 dash ½ oz ½ oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Silver Streak Cocktail Kummel Dry Gin

½ oz ½ oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Champagne Cocktail Sugar Angostura bitter

1 tsp 2 dash

Add both of the ingredients into a champagne glass with some ice cubes, top up with chilled champagne and stir quietly. Garnish with some lemon peel.

Shamrock Cocktail Curacao Ginger Ale Whisky

3 dash small pour 1 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Gibson cocktail

Orange bitter Martini & Rossi Vermouth Gordon Dry Gin Chopped onion

1 dash 1/3 oz 2/3 oz small amount

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Jack Rose Cocktail Lime juice Raspberry syrup Apple Jack Brandy

1/3 oz small pour 2/3 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Jamaican rum cocktail Orange bitter Gomme syrup Jamaican Rum

1 dash 2 dash 1 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some lemon peel.

Ping-pong Cocktail Angostura bitter Curacao Sloe Gin Italian Vermouth Absinthe

1 dash 1-2 dash ½ oz ½ oz 1 dash

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Puritan Cocktail Gomme syrup Orange bitter Chartreuse French Vermouth Gin

1 dash 2 dash small pour ½ oz ½ oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Bijou Cocktail Orange bitter Plymouth Gin Italian Vermouth Green Chartreuse

1 dash 1/3 oz 1/3 oz 1/3 oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive or a maraschino cherry and some lemon peel.

Morning Cocktail Curacao Maraschino Orange bitter Absinthe Brandy French Vermouth

1 dash 1 dash 1 dash 1 dash ½ oz ½ oz

Add all the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with a maraschino cherry and some lemon peel.

Monkey Gland Cocktail Absinthe Grenadine Dry Gin Orange juice

1 tsp 1 tsp ½ oz ½ oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Sherry Cocktail Golden Sherry Curacao

1 oz 3 dash

Add both of the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with some orange peel.

Stinger Cocktail Pepper mint Old Brandy

1/3 oz 2/3 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

The Star Cocktail

Orange bitter 2 dash Orange Curacao 1 dash French Vermouth ½ oz Apple Jack Brandy ½ oz Add both of the ingredients into a mixing glass half-filled with crushed ice and stir well, strain into a cocktail glass. Garnish with an olive and some orange peel.

Spanish Cocktail Angostura bitter Italian Vermouth

2 dash 1 oz

Sterling Cocktail Curacao Maraschino Dom Absinthe Egg yolk

¼ oz ¼ oz ¼ oz ¼ oz 1 egg

Add all the ingredients into a large cocktail glass with some salt and stir well.

Sloe Gin Cocktail Orange bitter Crème de Cacao Booth’s Gin

1 dash 3 dash 1 oz

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass. Garnish with some lemon peel.

Los Cocktail Strawberries Pineapple Lemon juice Orange juice

3-4, crushed small piece ½ lemon 1 orange

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

Oyster cocktail

Tomato Ketchup Lemon juice Salt and pepper Worcestershire Sauce Oyster

3 tsp ¼ lemon a pinch 1 tsp 5-6

Mix all the ingredients and place into a sherbet glass. Place the glass on the crushed ice and serve.

Lobster Cocktail Crab Cocktail Use the same method with Oyster Cocktail, replace oyster with boiled lobster or boiled crab.

Pacific Cocktail Lemon Juice Orange juice Plain syrup Mint Egg white

1 lemon 1 orange small pour 2 leaves ½ egg

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a wine glass. 100

Tomato Cocktail

Put a ripe tomato into boiling water for about 1 minute, take the tomato out of water, peel and slice it. Place the tomato into a sherbet glass following with some orange peel, ½ tsp of Mayonnaise, a dash of vinegar and olive oil. Garnish with chopped parsley and place the glass on crushed ice to serve.

Wedge Cocktail

Worcestershire Sauce Tomato Ketchup Mustard Salt and pepper Lemon juice Grilled chicken Matsutake mushroom

small amount 2 tsp small amount a pinch ¼ lemon small pieces small pieces

Mix all the ingredients and place into a champagne glass, Garnish with nutmeg powder and serve.

101

Vegetable Cocktail

Mix vegetable salad and some white sauce, place it into a sherbet glass and garnish with some herbs. (nutmeg, yuzu, parsley etc) Place the glass on the crushed ice to serve.

Florida Cocktail Lemon juice Orange juice Angostura bitter Gomme syrup

1 lemon ½ lemon 3 dash 1-2 dash

Add all of the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a cocktail glass.

102

Jersey Cocktail Gomme syrup Angostura bitter Mitsuya cider

3 dash 1-2 dash half of bottle

Add all the ingredients into a mixing glass half-filled with crushed ice, stir well and strain into a wine glass. Garnish with a maraschino cherry and some lemon peel.

103

Punch Imperial Punch Sugar Claret Whisky

1 tsp 5 oz ½ oz

Add all the ingredients into a punch glass with 2-3 pieces of ice and stir well. Add some nutmeg powder and seasonal fruit, top up with soda water.

Roman Punch Navel juice Lemon juice Sugar Rum Brandy

½ navel ½ lemon 1 tsp 1 oz 1 oz

Add all the ingredients into a punch glass with 2-3 pieces of ice and stir well. Add some fruit pieces, top up with soda water.

104

Bangkok Cocktail Sugar Lemon juice Whisky Rum

1 tsp ½ lemon 1 oz 1 oz

Add all the ingredients into a punch glass with 2-3 pieces of ice and stir well. Add some seasonal fruit, top up with soda water.

Hot Rum Punch Sugar Lemon juice Rum

1 tsp ¼ lemon 2 oz

Ad all the ingredients into a punch glass, top up with hot water and add some fruit pieces.

105

Dragon Punch (10 serve) Brandy Sherry Stout Lager beer Champagne

2 oz 2 oz 1 small bottle 1 small bottle 1 bottle

Add all the ingredients into a large jug with 1-2 pieces of ice and stir, add some sugar and lemon peel to see your taste, serve in champagne glass.

Chocolate Punch Sugar Egg Lemon juice Port wine Brandy

1 tsp 1 ½ lemon 2 oz 1 oz

Add all of the ingredients into a cocktail shaker half-filled with crushed ice, shake well, pour into a punch glass and top up with soda water.

106

Tip Top Punch Orange Pineapple Brandy

1 piece 1 piece 1 oz

Add all the ingredients into a punch glass with 2-3 pieces of ice and stir well, top up with champagne.

Orange Punch Sugar Lemon juice Orange juice Orange Brandy

1 tsp ½ lemon ½ orange 2 oz

Add all the ingredients into a punch glass with 2-3 pieces of ice and stir well. Add some seasonal fruit, top up with soda water.

National Punch Sugar Lemon juice Brandy Dom

1 tsp ½ lemon 1 oz 1 oz

Add all of the ingredients into a cocktail shaker half-filled with crushed ice, shake well, pour into a wine glass and add dash of Jamaican Rum. 107

Rum Punch Sugar Lemon juice Rum

1 tsp ¼ lemon 2 oz

Ad all the ingredients into a punch glass with 2-3 pieces of ice and stir well, top up with soda water.

West Indian Punch Sugar Lemon juice Brandy Madeira

1 tsp ½ lemon ½ oz 2 oz

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a wine glass and top with some strawberries and grapes.

108

Whisky Punch Sugar Lemon juice Whisky

1 tsp ½ lemon 2 oz

Add all the ingredients into a mixing glass half-filled with ice and stir well, pour into a wine glass.

Claret Punch Sugar Lemon juice Claret

1 tsp ¼ lemon 4 oz

Add all the ingredients into a punch glass with 2 oz of water and a piece of ice. Serve with spoon.

109

Manhattan Punch Sugar Lemon juice Angostura bitter Whisky Vermouth

½ tsp ½ lemon 2 dashes 1 oz 1 oz

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a punch glass and top up with soda water.

Planter Punch Sugar syrup Lime juice Bacardi

1 tsp 1 lime 4 oz

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a water glass and top with a sprinkle of nutmeg powder.

110

Brandy Punch Sugar Lemon juice Brandy

1 tsp ½ lemon 2 oz

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a punch glass and top up with soda water.

Brandy Milk Punch Sugar Brandy

½ tsp 2 oz

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a punch glass. Top up with milk and a sprinkle of nutmeg powder.

111

Curacao Punch Sugar Lemon juice Curacao Brandy

½ tsp ½ lemon 1 oz 1 oz

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a punch glass. Top up with small pour of Jamaica Rum and soda water.

Milk Punch Sugar syrup Rum Brandy Milk

1 tsp 1 oz 2 oz 180 ml

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a punch glass and top with a sprinkle of nutmeg powder.

112

Champagne Punch Sugar syrup Lemon juice Curacao

1 tsp ½ lemon 1 tsp

Add all of the ingredients into a cocktail shaker half-filled with ice, shake well, pour into a wine glass and top up with chilled champagne.

Gin Punch Egg Sugar Dry Gin

1 1 tsp 1 oz

Add all the ingredients into a punch glass with 2-3 pieces of ice and stir well. Top up with soda water and a sprinkle of nutmeg powder.

113

Japanese Punch Sugar Lemon juice Alcohol Brandy

½ tsp ½ lemon 1 oz (unclear what kind) 1 oz

Add all the ingredients into a punch glass and top up with warm Sake.

114

Rickys Royal Ricky

Lemon juice Lime juice Raspberry syrup French Vermouth Gin

¼ lemon ½ lime 1 tsp 2 oz 1 oz

Add all the ingredients into a water glass and stir well, top up with soda water and some seasonal fruits.

Canadian Ricky Lemon juice Canadian whisky

½ lemon 2 oz

Add both of the ingredients into a water glass with 2-3 pieces of ice and top up with soda water. Serve with a spoon.

Brandy Ricky Lemon juice Sugar syrup Brandy

½ lemon 1 tsp 2 oz

Add all the ingredients into a water glass with 2-3 pieces of ice and top up with soda water. Serve with a spoon. 115

Sloe Gin Ricky Lime juice Sloe Gin

½ lime 3 oz

Add both of the ingredients into a water glass with 2-3 pieces of ice and top up with soda water. Serve with a spoon.

116

Cups Indian cup

Sugar Lemon peel Claret Curacao Madeira wine

1 tsp 1 piece 3 oz ½ oz ½ oz

Add all the ingredients into a punch glass with some cucumber and top up with soda water.

Royal Cup Sugar Lemon juice Brandy Curacao Maraschino Pineapple Claret Soda water Champagne

1 tsp 1 lemon 2 oz 1 oz small pour 4-5 pieces 1 bottle 1 bottle 1 bottle

Add all the ingredients into a large jug with some ice and stir softly. Serve in a champagne glass. 117

Balaklava Cup Lemon juice Sugar Claret Champagne

1 lemon 1 tsp 1 bottle 1 bottle

Ad all the ingredients into a jug with some ice and stir softly. Serve in a champagne glass.

Badminton Cup Serry Maraschino Sugar Claret Cucumber peel

1 oz ½ oz small amount 1 oz small piece

Add all the ingredients into a water glass and stir well, top with some chopped parsley.

118

Lincoln Club Cup (10 serves) Lemon juice Orange juice Brandy Sherry Port wine Champagne Soda water

1 lemon ½ orange 2 oz 2 oz 2 oz 1 bottle 1 bottle

Add all the ingredients into a large jug with some ice and stir softly. Serve in a champagne glass.

Orange Cup Orange juice Lemon juice Gomme syrup Soda water

½ orange ½ lemon small pour 1 bottle

Add all the ingredients into a jug with some ice and stir softly. Serve in a water glass.

119

Line Wine Cup Lemon Orange Curacao Brandy Line wine Soda water

1 piece 1 piece 1 oz 1 oz 1 bottle 1 bottle

Add all the ingredients into a large jug with some ice and stir softly, add 2-3 leaves of mint and serve in a champagne glass.

Claret Cup Lemon juice Curacao Brandy Claret Soda water

½ lemon 1 oz 2 oz 1 bottle 1 bottle

Add all the ingredients into a large jug with some ice and stir softly, add some nutmeg powder and serve in a champagne glass.

120

Madeira Cup (5-6 serves) Lemon juice Mandarinet Dry Madeira Wine Soda water

1 lemon 2 oz 1 bottle 1 bottle

Add all the ingredients into a large jug with some ice and stir softly. Serve in a water glass.

Mamola Cup Sugar Lemon juice Maraschino Rum Brandy Syrup

1 tsp ½ lemon ½ oz ½ oz ½ oz 2 oz

Add all the ingredients into a punch glass with some ice and stir well, top up with champagne. Garnish with some mint.

121

Cambridge Claret Cup (10 serves) Sugar Lemon juice Brandy Curacao Claret Sherry Soda water

1 tsp ½ lemon 1 oz 1 oz 540 ml 540 ml 540 ml

Add all the ingredients into a large jug with some ice and stir softly. Top with some cucumber peel and some fruits. Serve in a water glass.

Cider Cup Sugar Sherry Curacao Brandy

small amount 4 oz 2 oz 2 oz

Add all the ingredients into a water glass and top up with Mitsuya Cider. Garnish with some lemon peel.

122

Champagne Cup (10 serves) Abricotine Curacao Brandy Champagne Soda water

1 oz 1 oz 2 oz 1 bottle 1 bottle

Add all the ingredients into a large jug with some ice and stir softly. Add some herbs such as nutmeg or mint to finish, serve in a champagne glass.

123

Lemonades Orange Squash Orange juice Sugar

½ orange ½ tsp

Add both of the ingredients into a bar glass with 2-3 pieces of ice and top up with soda water. Garnish with some lemon peel and serve with a straw.

Lemon Squash

Use the same method as with the Orange Squash, replace orange with lemon.

124

Lemonade claret Lemon juice Sugar Claret

½ lemon 1 tsp 2 oz

Add all the ingredients into a bar glass and top up with soda water. Serve with a straw.

Lemonade Lemon juice Sugar

¼ lemon 1 tsp

Add both of the ingredients into a bar glass and top up with hot water.

Fruit Lemonade Lemon juice Orange juice Grenadine Mint

2 oz 2 oz 1-2 dashes 2-3 leaves

Add all the ingredients into a cocktail shaker and shake well, pour into a bar glass and top up with soda water.

125

American Lemonade Lemon juice Sugar Port wine

½ lemon 1 tsp 2 oz

Add all the ingredients into a bar glass and top up with soda water. Serve with a straw.

126

Coolers Imperial Cooler Lemon juice Claret Cocoa or chocolate

½ lemon 1 oz small amount

Add all the ingredients into a water glass and stir well, top up with soda water.

127

Rocky Mountain Cooler Egg yolk Sugar syrup Lemon juice

1 egg 2-3 dashes 1 lemon

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and give it a long vigorous shake, pour into a water glass, top up with Mitsuya cider and a sprinkle of nutmeg powder.

Tod’s Cooler Lemon juice Dry Gin Cassis de Dijon

½ lemon 2 oz 1 oz

Add all the ingredients into a water glass with 2-3 pieces of ice and stir well, top up with soda water.

Cablegram Cooler Lemon juice Whisky Gomme syrup

½ lemon 3 oz small amount

Add all the ingredients into a water glass with 2-3 pieces of ice and stir well, top up with ginger ale. 128

Brunswick Cooler Lemon juice Sugar syrup

1 lemon 1 tsp

Add all the ingredients into a water glass with 2-3 pieces of ice and top up with ginger ale.

Bulldog Cooler Lemon juice Dry Gin Gomme syrup

½ lemon 3 oz small amount

Add all the ingredients into a water glass with 2-3 pieces of ice and stir well, top up with ginger ale.

Saratoga Cooler Lime juice Sugar syrup

1 lime 1 tsp

Add all the ingredients into a water glass with 2-3 pieces of ice and top up with ginger ale.

Zenith Cooler Pineapple Sugar syrup Dry Gin

1 piece 1 tsp 4 oz

Add all the ingredients into a water glass with 2-3 pieces of ice and stir, top up with soda water. 129

Crustas Whisky Crusta Gomme syrup Maraschino Angostura bitter Lemon juice Whisky

3 dashes 3 dashes 2 dashes ¼ lemon 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a water glass and garnish with some orange peel.

Gin Crusta

Gomme syrup Maraschino Angostura bitter Lemon juice Dry Gin

3 dashes 3 dashes 2 dashes ¼ lemon 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a water glass and garnish with some orange peel.

130

Fizzes Royal Fizz Grenadine Egg white Orange juice Dry Gin

1 tsp 1 egg ½ orange 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

New Orleans Fizz Sugar syrup Lemon juice Dry Gin Milk

1 tsp ½ lemon 2 oz 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

131

Orange Fizz Sugar syrup Orange juice Dry Gin

1 tsp ½ orange 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

Soda Fizz

Sugar Lemon juice

1 tsp ½ lemon

Add both of the ingredients into a punch glass with 2-3 pieces of ice and top up with soda water. Garnish with some mint leaves.

Violet Fizz Sugar syrup Lime juice Dry Gin Egg white

1 tsp 2 dashes 2 oz 1 egg

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

132

Whisky Fizz Sugar syrup Lemon juice Whisky

1 tsp ½ lemon 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

Cream Fizz Sugar syrup Lemon juice Cream Dry Gin

1 tsp 1 lemon small amount 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

133

French Fizz

Gomme syrup Lemon juice French Vermouth

4 dashes ½ lemon 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

Brandy Fizz

Use the same method as with the French Fizz, replace French Vermouth with Brandy.

Golden Fizz Sugar syrup Egg yolk Lemon juice Dry Gin

1 tsp 1 egg 1 lemon 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

134

Texas Fizz Lemon juice Orange juice Grenadine Dry Gin

½ lemon ½ orange few dashes 3 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

Gin Fizz

Sugar syrup Lemon juice Dry Gin

1 tsp 1 lemon 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

135

Morning Glory Fizz Egg white Sugar syrup Lemon juice Absinthe Gin, Brandy or Whisky

1 egg few dashes ½ lemon 3 dashes 3 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a punch glass and top up with soda water.

136

Flips Boston Flip Egg yolk Sugar syrup Madeira Whisky

1 egg few dashes 1 oz 1 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder.

Lemon Flip Egg yolk Sugar syrup Lemon juice

1 egg few dashes ½ lemon

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder.

Brandy Flip Egg white Maraschino Brandy

1 egg few dashes 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder. 137

Golden Flip

Egg yolk Maraschino Yellow Chartreuse Sugar

1 egg 1 oz 1 oz small amount

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder.

Champagne Flip Add an egg yolk into a cocktail shaker halffilled with ice and shake well, add 180ml of champagne and mix, pour into a champagne glass. Top with a sprinkle of sugar and nutmeg powder.

Gin Flip

Egg yolk Sugar syrup Dry Gin

1 egg few dashes 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder. 138

Sherry Flip

Egg yolk Sugar syrup Dry Bar Sherry

1 egg few dashes 3 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder.

Claret Flip

Use the same method as with the Sherry Flip, replace Dry Bar Sherry with whisky or claret. Adjust amount depending on percentage of alcohol and flavour desired.

139

Pousse-café

(five-colour layered cocktail)

Pousse-café (American style) Raspberry syrup Maraschino Crème de Vanille Red Curacao Yellow Chartreuse Old Brandy

1 tsp 1/5 of a glass 1/5 of a glass 1/5 of a glass 1/5 of a glass 1/5 of a glass

Pour all the ingredients into a pousse-café glass softly by following the order of the recipe one after the other to make the layers. Serve with a short straw.

Pousse-café (French style) Framboise syrup Maraschino Curacao Rocher Chartreuse Jaune Champagne

1/5 of a glass 1/5 of a glass 1/5 of a glass 1/5 of a glass 1/5 of a glass

Pour all the ingredients into a pousse-café glass softly by following the order of the recipe one after the other to make the layers. Serve with a short straw. 140

Cobblers

Whisky Cobbler Gomme syrup Maraschino Whisky

2 dashes 2 dashes 1 oz

Add all the ingredients into a water glass ¾ filled with water and stir, garnish with some seasonal fruits.

Claret cobbler Sugar Claret

1 tsp 4 oz

Add both of the ingredients into a water glass ¼ filled with ice and stir, garnish with some seasonal fruits.

Champagne cobbler Sugar cube Lemon peel

1 small piece

Add both of the ingredients into a champagne glass with a piece of ice and top up with champagne.

Sherry Cobbler Sugar syrup Curacao Sherry

½ tsp ½ tsp 1 oz

Add all the ingredients into a mixing glass half-filled with ice and stir well, pour into a sherbet glass. Garnish with some seasonal fruits and serve with a straw and a spoon. 141

Eggnogs Boston Eggnog

Egg 1 Sugar syrup ½ tsp Madeira 3 oz Brandy 1 oz Jamaican Rum 1 oz Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, add some milk and shake well, pour into a punch glass and top with a sprinkle of nutmeg powder.

Chinese Eggnog Egg Crème de Cacao Dom Brandy

1 1 tsp 1 tsp 2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, add some milk and shake well, pour into a punch glass and top with a sprinkle of nutmeg powder.

142

Plain Eggnog Egg Sugar syrup Brandy

1 ½ tsp 3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, add some milk and shake well, pour into a punch glass and top with a sprinkle of nutmeg powder. Replace Brandy with any other desired spirits.

Breakfast Eggnog Egg Orange Curacao Old Brandy

1 1 ½ oz 3 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, add some milk and shake well, pour into a punch glass and top with a sprinkle of nutmeg powder.

143

Eggnog

Egg Sugar syrup Brandy Rum

1 ½ tsp 2 oz 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, add some milk and shake well, pour into a punch glass and top with a sprinkle of nutmeg powder.

General Harrison Eggnog Egg Sugar syrup Lemon juice

1 few dashes 1 lemon

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, add some milk and shake well, pour into a punch glass and top with a sprinkle of nutmeg powder.

Cider Eggnog

Add small pour of sugar syrup and an egg into a punch glass half-filled with ice and stir well. Top up with Mitsuya cider and a sprinkle of nutmeg powder. 144

Daisy Rum Daisy

Lemon juice ½ lemon Curacao or Yellow Chartreuse ½ oz Rum 2 oz Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, small pour of water and shake well. Pour into a wine glass and top with some seasonal fruits.

Morning Glory Daisy Egg white Lemon juice Sugar syrup Gin, Whisky or brandy Absinthe

1 ½ lemon 1 tsp 2 oz 3 dashes

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice, shake well, pour into a wine glass.

145

Sours

Whisky Sour Gomme syrup Lemon juice Whisky

3 dashes ¼ lemon 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice, shake well and pour into a wine glass. Top with small pour of soda water and some seasonal fruits.

Gin Sour

Use the same method as with the Whisky Sour, replace Whisky with Brandy or Gin.

Egg Sour

Plane Syrup Egg Lemon Juice

small amount 1 ¼ lemon

Add all the ingredients into a cocktail shaker half-filled with ice, shake well and pour into a wine glass. Top with small pour of soda water and some seasonal fruits.

146

Champagne Sour

Sugar 1 tsp Lemon juice small amount Add both of the ingredients into a champagne glass with a piece of ice and top up with champagne, Garnish with some fruits.

Strawberry Sour Sugar Strawberries Brandy

1 tsp 5 2 oz

Add all the ingredients into a mixing glass half-filled with ice and stir well, pour into a water glass and top up with chilled milk.

147

Juleps Pineapple Julep (5-6 serves) Sparkling Moselle Gomme syrup Maraschino Old Tom Gin Orange Bitter Navel juice Lemon juice Pineapple Sugar

720 ml 1 oz 1 oz 1 oz 1 oz 5 navels 2 lemons few pieces 2 tsp

Add all the ingredients into a large jug with some ice, top up with soda water. Serve in wine glass.

Old George Julep Sugar Brandy Apricot Brandy Mint

½ tsp 2 ½ oz 2 ½ oz 2-3 leaves

Add all the ingredients into a bar glass with some ice, top up with water and stir well.

148

Whisky Julep Sugar Mint Whisky

1 tsp 2-3 leaves 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and give it a strong shake, pour into a wine glass. Garnish with some fruits.

Gin Julep

Use the same method as with the Whisky Julep, replace Whisky with Brandy or Gin.

149

Slings Hot Whisky Sling Sugar Whisky

½ tsp 2 oz

Add the both of ingredients into a water glass and top up with hot water. Garnish with some lemon peel and a sprinkle of nutmeg powder.

Hot Brandy Sling

Use the same method as with the Hot Whisky Sling, replace Whisky with Brandy.

Straight Sling Orange bitter Angostura bitter Lemon juice Dom Brandy Old Tom Gin

2 dashes 2 dashes ½ lemon ½ oz ½ oz 2 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well. Pour into a water glass and top up with soda water. 150

Others Royal Smile

Lemon juice Grenadine Dry Gin Apple Jack Brandy

½ lemon 1 tsp 2 oz 1 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass. Top with some cream.

White Lion

Lemon juice Raspberry syrup Curacao Rum

½ lemon 1 oz 1 oz 3 oz

Add all the ingredients into a cocktail shaker and shake, pour into a water glass with a piece of ice. Garnish with some seasonal fruits.

Hot Apple Toddy Apple juice Brandy

1 apple 3 oz

Place a sugar cube with a dash of hot water into a water glass, add all the ingredients into the glass and stir well. Top up with hot water and a sprinkle of nutmeg powder. 151

Bosom Caresser 1 Gomme syrup Egg Brandy Milk

1 tsp ½ egg 2 oz 180 ml

Add all the ingredients into a mixing glass half-filled with ice and stir well. Strain into a punch glass.

Port Wine Negus Sugar cube Port Wine

1 1 oz

Add both of the ingredients into a water glass, top up with hot water and a sprinkle of nutmeg powder.

Punch A La Romaine (10 serves) Orange bitter Lemon juice Orange juice Sugar Egg

2 tsp 2 lemons 2 oranges 100 g 7

Add all the ingredients into a large jug and stir well. Add a bottle of Rum, A bottle of Champagne and stir. Serve in a champagne glass. 152

Bosom Caresser 2 Egg yolk Madeira Brandy Curacao Grenadine

1 egg 1 oz 1 oz 1 oz 1 oz

Add all the ingredients into a cocktail glass half-filled with ice and shake well, Pour into a wine glass.

Tom And Jerry Brandy Rum

½ oz ½ oz

Place a sugar cube into a water glass, add some hot milk and both of the ingredients into the glass and stir. Top with a sprinkle of nutmeg powder.

Cherry Brandy Cherry juice Brandy Sugar

200 ml 4.5 L 250 g

Add all the ingredients into a large jar and mix, seal and keep it for 50 days. Strain with a paper filter. 153

Coffee Parfait Espresso Milk Sugar

2 oz 2 oz 1 tsp

Add all the ingredients into a mixing glass with 2-3 pieces on ice and stir, pour into a coffee cup.

Tam O’ Shanter Sugar Brandy

1 tsp 2 oz

Add both of the ingredients into a pot, add 350 ml of stout and put it on the heat. Pour into a wine glass and top with a sprinkle of nutmeg powder.

Night Cap Egg yolk Anisette Curacao Brandy

1 egg 1 oz 1 oz 1 oz

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a wine glass.

Grape juice Highball

Add 2 oz of grape fruit juice into a water glass half-filled with ice, top up with soda water. 154

Magnolia Sugar syrup Curacao Egg yolk Brandy

1 tsp 1 tsp 1 egg 2 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well. Pour into a champagne glass and top up with chilled champagne.

Manhattan Fraser Egg white Italian Vermouth Absinthe

1 egg 1 oz 1 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well. Pour into a water glass and add a splash of soda water.

155

Fraser

Sugar Egg Brandy Yellow Chartreuse Maraschino Absinthe

½ tsp 1 1 oz ½ oz ½ oz 5-6 dashes

Add all the ingredients into a mixing glass with 2-3 pieces of ice and stir well, strain into a water glass.

French Coffee Royal Hot Black Coffee Brandy

4 oz 1 oz

Add both of the ingredients into a water glass and stir.

Brain Duster

Gomme syrup Absinthe Italian Vermouth Whisky

2 dashes 2/3 oz ½ oz small pour

Add all the ingredients into a punch glass half-filled with ice and stir well. Top up with soda water. 156

Brandy Scaffa Maraschino Green Chartreuse Brandy

1/3 of a glass 1/3 of a glass 1/3 of a glass

Pour all the ingredients into a whisky glass softly by following the order of the recipe one after the other to make the layers.

Brandy Soda

Add 2 oz of Brandy into a water glass and top up with soda water.

Brandy Ginger Ale

Add 2 oz of Brandy into a water glass and top up with ginger ale.

Brandy Champarelle Cocktail Maraschino Orange curacao Chartreuse Brandy

¼ of a glass ¼ of a glass ¼ of a glass ¼ of a glass

Pour all the ingredients into a port wine glass softly by following the order of the recipe one after the other to make the layers. Top with few dashes of Angostura bitters.

Black Stripe

Add 2 oz of Rum and a sugar cube into a water glass, top up with hot water. Garnish with some lemon peel. 157

Black Up

Angostura bitter Lime juice Egg Brandy

2 dashes 3 dashes 1 4 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a water glass. Top up with soda water and add some sugar if needed.

Bull’s Milk Brandy Sugar Milk

3 oz 1 tsp 180ml

Add all the ingredients into a cocktail shaker with 2-3 pieces of ice and shake well, pour into a water glass. Top with a sprinkle of nutmeg powder and cinnamon powder.

Coffee Black Chilled coffee Brandy

4 oz 1 oz

Add both of the ingredients into a water glass with a piece of ice and stir.

158

Comote Hot Syrup Egg Curacao Claret

1 oz 1 1 oz 2 oz

Add all the ingredients into a pot with some sugar, put on the heat and stir constantly. Take it off the heat as soon as it starts simmering. Pour into a coffee cup and garnish with some lemon peel.

Colombian Skin (Hot Whisky)

Add 1 oz of whisky and a piece of lemon peel into a water glass. Top up with hot water.

Arch Bishop

Sugar ½ tsp Lemon juice ¼ lemon Port wine 2 oz Jamaican Rum 3 dashes Add all the ingredients into a punch glass half-filled with ice and stir well, top up with soda water.

159

Cider Nectar Mitsuya Cider Brandy Sherry Sugar

1/3 bottle ½ oz ½ oz 1 tsp

Add all the ingredients into a punch glass half-filled with ice, stir well and top up with soda water.

Kiss Me Quick

Angostura bitter 2 dashes Curacao 4 dashes Absinthe 2 oz Add all the ingredients into a water glass with 2-3 pieces of ice, top up with soda water and serve with a straw.

Cyprus

Lemon juice Egg white Brandy Sugar

small amount 1 egg 1 ½ oz 1 tsp

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass and top with a sprinkle of nutmeg powder.

Gin Pole Dry Gin Milk Sugar

1 oz 5 oz ½ tsp

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a water glass and top up with soda water. 160

September Morn Egg white Lemon juice Grenadine Bacardi

1 egg ½ lemon ½ tsp 3 oz

Add all the ingredients into a cocktail shaker and shake well, pour into a wine glass.

Sherry Bitter Angostura bitter Lemon juice

3 dashes small amount

Add both of the ingredients into a sherry glass, top up with sherry.

Spider

Angostura bitter Curacao Italian Vermouth Whisky

2 dashes 2 dashes 1/3 oz 2/3 oz

Add all the ingredients into a cocktail shaker half-filled with ice and shake well, pour into a wine glass. Garnish with a maraschino cherry. 161

Printed 5/11/1924 Printed 15/11/1924 Printed 20/11/1924 Publisher

Café LINE Shiomachi-Dentei mae Yotsuya ward, Tokyo

Authour Yonekichi Maeda Publishes by Yoshi Amakusa Printed by Sashida Print

162

Mr. Yonekichi Maeda (Printed with permission from the Maeda family) 164

Mr. Maeda with a framed letter of appreciation, taken in the early 1920s (Printed with permission from the Maeda family) 165

Mr. Maeda with friends on the opening day of his own liquor store, circa late 1920s (Printed with permission from the Maeda family)

166

Mr. Maeda in full costume. In front of the entrance of his own liquor store (Printed with permission from the Maeda family) 167

Mr. Maeda in front of his parents’ house in Kagoshima pref. Japan. It is believed that the person sitting in the chair next to him may be his newlywed wife, Yuwa (Printed with permission from the Maeda family) 168

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めるまでの経歴については「おそらくは飲食関係、酒場関係の仕事をしていた」という情報しかありません。前田氏がなぜ欧州の最新のカクテル情報を知り得たのか？もちろん、1921 年頃には東京で飲食の仕事をしていた前田氏が、東京を訪れていた外国人から直接、あれこれ情報を仕入れたという可能性もあります。サヴォイ・ホテルのドリンク・メニューやレシピを何らかの方法で入手できたのかもしれません。しかし、お二人が私にお持ちくださったこれまで未公開だった写真の一つに、その答えにつながるかもしれない驚きのヒントがありました。おしゃれな白っぽいスーツを着た前田氏が、なにやら寄せ書きが入った額入りの感謝状のようなものを手にした記念写真です。その写真には旧海軍の軍艦が映っています。大正末期か昭和初期か時期は不明ですが、この頃、海軍は欧州に「親善訪問」という名目で艦隊をたびたび派遣しています。前田氏はおそらく、何かのきっかけで欧州へ親善訪問する海軍の軍艦に乗船し、航海中、料理や酒を提供する仕事を依頼され、同行したのではないかと私は想像しています。この時の艦名や寄港地は分かっていませんが、英国に寄港した際、サヴォイ・ホテルのバーを含む現地の最新情報(レシピ)を何らか方法で入手した可能性は大いにあるのでは…などと想像を掻き立てています。「コクテール」を出版後、前田氏は「カフェ・ライン」を退職し、昭和の初め、銀座に自らの酒類販売店「前田米吉本店」を開業しました。洋酒だけでなく、瓶詰めのカクテルも販売し、老舗の三越百貨店とも取引があったようです。ビジネスとしては、当時、新聞広告を出すほど羽振りが良かったと伝わっていますが、残念ながら、1939 年、42 歳の若さで急逝しました。現代のカクテルブックに紹介されているスタンダード・カクテルの数多くは、前田氏がカクテルと向き合い、奮闘していた 1910～30 年代に生まれたものです。そして 100 年後の今、世界の大都市のバーでは、古い時代のクラシックなカクテルが再評価され、再び注目を集めています。日々生み出される新しいオリジナル・カクテルも、先人の努力の積み重ねがあって、「今」があります。「コクテール」を見て、私は、改めて過去に学ぶことの大切さを感じています。「コクテール」と前田米吉氏を巡る謎は、まだ解明された訳ではありません。何よりも「サヴォイ・ホテル（サヴォイ・カクテルブック）」との関係で謎は多く残っています。本書は日本のバー業界の先駆者が、欧米のカクテル文化を普及させたいと願って歩き始めた「第一歩」の意義深い記録です。将来、ひょっとして前田氏の貴重な、当時のカクテルノート等が発見されるかもしれない…そんな夢を、今は心から願っています。

荒川英二（カクテル史研究家、バーUK・オーナーバーテンダー） Eiji Arakawa：Cocktail Historian, Owner-bartender/bar UK, Osaka , Japan

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コクテール（Kokuteeru）日本語復刻版に寄せてコクテール（Kokuteeru）日本語復刻版に寄せて日本にカクテルというものが初めて伝わったのは、約 160 年前、幕末の開国直後です。1860

年、横浜の外国人居留地に開業した横浜ホテルに、日本で初めてのバーが誕生し、その半世紀日本にカクテルというものが初めて伝わったのは、約 160 年前、幕末の開国直後です。1860 後の 1910 年には、東京・銀座に初めての街場のバー「カフェ・プランタン」が生まれました。この時年、横浜の外国人居留地に開業した横浜ホテルに、日本で初めてのバーが誕生し、その半世紀代、「大正デモクラシー」の雰囲気も相まって、大都市では相次いでカフェやバーが開店していきます。後の 1910 年には、東京・銀座に初めての街場のバー「カフェ・プランタン」が生まれました。この時そして 1924 年、日本人の手によって初めて、2 冊のカクテルブックが誕生しました。一つは秋山代、「大正デモクラシー」の雰囲気も相まって、大都市では相次いでカフェやバーが開店していきま徳蔵氏著の「カクテル：混合酒調合法（Cocktails：How To Mix Drinks）」、そして、秋山の本から 1 す。カ月遅れて出版されたのが本書・前田米吉氏（1897～1939）著の「コクテール（Kokuteeru=Cocktails）」です。そして 1924 年、日本人の手によって初めて、2 冊のカクテルブックが誕生しました。一つは秋山徳蔵氏著の「カクテル：混合酒調合法（Cocktails：How To Mix Drinks）」、そして、秋山の本から 1 秋山氏が大正天皇（後に昭和天皇も）の御料理責任者という著名人であったのに対し、前田米カ月遅れて出版されたのが本書・前田米吉氏（1897～1939）著の「コクテール吉氏は当時、弱冠 27 歳で、東京・四谷の「カフェ・ライン」という店に勤める無名のバーテンダーでした。秋山氏の本が個々のカクテルの作り方をすべて文章だけで表現したのに対して、前田氏の（Kokuteeru=Cocktails）」です。本は 298 種類のカクテルを体系的に紹介し、レシピは「＊＊＊２分の１、＊＊＊３分の１」というように分数表示するなど実用に徹したものになっていました。当時の職業バーテンダーにとっては当秋山氏が大正天皇（後に昭和天皇も）の御料理責任者という著名人であったのに対し、前田米然、前田氏の本の方がより仕事に役立ったに違いありません。洋酒やカクテルに関する情報が乏しい時代に、このような完成度の高い本を書き上げる苦労は並大抵のものではなかったと想像で吉氏は当時、弱冠 27 歳で、東京・四谷の「カフェ・ライン」という店に勤める無名のバーテンダーできます。

した。秋山氏の本が個々のカクテルの作り方をすべて文章だけで表現したのに対して、前田氏の本は 298 種類のカクテルを体系的に紹介し、レシピは「＊＊＊２分の１、＊＊＊３分の１」というよ不思議なことに、本書「コクテール」には、6 年後に出版される歴史的名著「サヴォイ・カクテルブック」(The Savoy Cocktail Book、1930 年刊)上で、欧米で初めて活字になったカクテルがいち早く、うに分数表示するなど実用に徹したものになっていました。当時の職業バーテンダーにとっては当約 30 種類も登場しているのです。なかには、明らかに著者ハリー・クラドック(Harry Craddock)の然、前田氏の本の方がより仕事に役立ったに違いありません。洋酒やカクテルに関する情報が乏オリジナルと思われるカクテルも含まれています。これはとても大きな謎で「サヴォイ…」の出版のしい時代に、このような完成度の高い本を書き上げる苦労は並大抵のものではなかったと想像で 6 年も前に、遠い東洋の日本で、前田氏がどのようにしてレシピを知り得たのか、非常に興味がそきます。そられます。残念ながら、「コクテール」は戦前の段階で絶版となり、現在では入手困難な本です。私は「貴重な内容がこのまま陽の目を見ないのはもったいない。現在のバーテンダーにもその内容をぜひ紹

不思議なことに、本書「コクテール」には、6 年後に出版される歴史的名著「サヴォイ・カクテルブ介したい」と願い、先般その内容を Blog で完全復刻する形で、解説付きで連載することができました(2011 Cocktail 年 2 月～5 月)。ック」(The Savoy Book、1930 年刊)上で、欧米で初めて活字になったカクテルがいち早く、約 30 種類も登場しているのです。なかには、明らかに著者ハリー・クラドック(Harry すると連載から約６年経ったある日、予期せぬ、大変な幸運が巡ってきたのです。WEB 上で私のCraddock)の記事を見た前田米吉氏のご子孫（直系のご遺族ではありませんが）で、米吉氏の姪に当たる加代オリジナルと思われるカクテルも含まれています。これはとても大きな謎で「サヴォイ…」の出版の子さん（76）と、そのご長男英樹さん（46）が、直接ご連絡をくださったのです（インターネットという発 6 年も前に、遠い東洋の日本で、前田氏がどのようにしてレシピを知り得たのか、非常に興味がそ明がなければ、こうした嬉しい出会いもあり得ませんでした）。そられます。そして、経歴がほとんど謎の人物だった故・前田氏について貴重で、興味深いお話や情報を伺うことができました。嬉しいことに、前田氏に関する珍しい、未公開の写真も何枚か頂けました。著残念ながら、「コクテール」は戦前の段階で絶版となり、現在では入手困難な本です。私は「貴重者の前田氏は、1897 年に鹿児島県で生まれ、1921 年までには上京しましたが、カフェ・ラインに勤な内容がこのまま陽の目を見ないのはもったいない。現在のバーテンダーにもその内容をぜひ紹介したい」と願い、先般その内容を Blog で完全復刻する形で、解説付きで連載することができました(2011 年 2 月～5 月)。

すると連載から約６年経ったある日、予期せぬ、大変な幸運が巡ってきたのです。WEB 上で私の記事を見た前田米吉氏のご子孫（直系のご遺族ではありませんが）で、米吉氏の姪に当たる加代子さん（76）と、そのご長男英樹さん（46）が、直接ご連絡をくださったのです（インターネットという発明がなければ、こうした嬉しい出会いもあり得ませんでした）。そして、経歴がほとんど謎の人物だった故・前田氏について貴重で、興味深いお話や情報を伺うことができました。嬉しいことに、前田氏に関する珍しい、未公開の写真も何枚か頂けました。著者の前田氏は、1897 年に鹿児島県で生まれ、1921 年までには上京しましたが、カフェ・ラインに勤

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