Food for Drink — Not Thought
“The next family of drinks with which you are likely to have a convivial acquaintance is distinguished by the fact that it offers food values as its principal reason for existence."
“Perhaps a very considerable number of their prtisans use their egg and milk content simply as an excuse for getting the hard liquors that go along, but this will always be a moot question. However, many mild drinkers really like the smooth blandness of the egg and milk concoctions, furthermore, the medical fraternity is prone to plug for them as ‘builder-uppers’ in disguise. And so they will always ‘go over big’”
W.C. Whitfield, Here's How
We’ve gone through Here's How and chosen eight cocktails we think are the cat’s meow, so stay tuned to the blog for swell sneak peeks of what we’ll be slinging at our next Fan Fiction fête on Monday, February 4th, 5pm-2am.
Our February edition of Fan Fiction will visit another vintage cocktail manual that takes a lighthearted approach to the art of mixing drinks: the 1941 edition of Here’s How by W.C. Whitfield. The writing and illustrations are engagingly quirky and the drinks appropriately delicious.
Did you know you could make powdered sugar out of regular sugar? Neither did we, until we took a closer look at this fun-spirited (get it?) cocktail book. (For those with an aversion to pre-packaged, pre-powdered products, just put sugar in the blender and boom! Powdered sugar.) While powdered sugar isn’t an ingredient you see often in modern cocktail books, it appears to have been a staple of the everyday home bar a mere 70 years ago.
We’ve gone through and chosen eight cocktails we think are the cat’s meow, so stay tuned to the blog for swell sneak peeks of what we’ll be slinging on Monday, February 4th, 5pm-2am.
