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...ut in early 2002 when Audrey placed it onto the cocktail menu at Bemelmans bar at the Carlyle Hotel. Saunders has kept the cocktail on her menus since the * 2 ounces high quality Champagne

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...t it. This beverage is generally given to servants at Christmas, and other high festivals of our Church. ...r-Tender-s-Guide-price-1-50-by-Jerry-Thomas/60/ Flip, Negas and Shrub] The Bar-Tenders Guide by Jerry Thomas (via EUVS Library)</ref>

Pegu Club is the globally recognized as the bar that catapulted the modern craft cocktail movement into gear in the United ...a de facto bartending school. Numerous famous bartenders came through the bar and then opened their own establishments, including Jim Meehan, Kenta Goto,

...t of this drink should be for different food-cost percentages. And if your bar is operating at a different calculated food-cost percentage for its drink c ...drinks that you can make with this size of a batch. If that number is too high or low, just adjust your batch size until it gets you in the ballpark. You

...ssentially a concentrated extract of herbs and/or spices, typically with a high alcohol content. Originally intended to be used for their alleged medicinal ...nsidered as required for over a hundred years. According to "[[Old Waldorf Bar Days]]" (1931, by [[Albert Stevens Crockett]]):

...rent "Types" of cocktail related glassware (Collins, Old Fashioned, Coupe, High Ball, etc) along with their capacity (and "range" of capacity). For each of ...to the "Jigger", just smaller. Since it too was commonly found behind the bar, it became a measuring device to be used along with a jigger. Eventually, t

...– historical books in the age of the internet. Part 1: Introduction] from Bar-Vadecum.eu ...brandy, water, and sugar. - Third, ''Apple-toddy'', says Mr. Willard, the bar-keeper of the City Hotel, who never forgets the face of a customer, is thus