Presentation held by Nick Strangeway, Henry Besant, Charles Vexenat at the BCB 2008 (www.barconvent.com)

2. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London

3. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London

4. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London

5. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London

6. OXFORD PUNCH 1 Bottle Cognac 1 Bottle Jamaican Rum 1/2 Bottle Creole Shrubb Rum 1/2 Pint Sherry (Medium – Oloroso) 1 Bottle Capillaire 1 Bottle boiling Water 6 Glasses Calf’s-foot Jelly 6 Lemons 4 Sweet Oranges Sugar Syrup Recipe from Here’s How to Mix’Em, 1933, London

12. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura

13. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura

14. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura

15. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura

16. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura

22. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water

23. AUTUMN FRUIT CUP 750ml Beefeater 750ml Cup Mix ** 500ml Lemon Juice 250ml Gomme 300ml Fruit Puree 500ml Prosecco ** Cup Mix 3 Parts Dixons Double Diamond Tawny Port 2 Parts Lillet Rouge 2 Parts Cointreau 1 part Framboise 1 part Orange Bitters 1 Part Angostura SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water

24. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water

25. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water

26. SUISSESSE 40ml Pernod 20ml Noilly Prat 10ml Peppermint Syrup 5ml Sugar Syrup 25ml Egg White Lemon Twists 75ml Soda Water

33. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927

34. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927

35. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927

36. THE FASCINATOR 2 parts Plymouth 1 part Noilly Prat Dash of Anis 1 Sprig of mint Jimmy, Berkelman’s Hotel du Nord, Rouen France Barflies & Cocktails by Harry & Wynn, 1927

42. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927

43. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927

44. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927

45. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927

46. THE ARTISTS SPECIAL 1 part Compass Box Peat Monster 1 part Lustau Manzanilla Sherry ½ part Lemon Juice ½ part Groseille Syrup Artists Bar, Rue Pigalle, Paris Barflies & Cocktails by Harry & Wynn, 1927

52. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937

53. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937

54. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937

55. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937

56. THE CORONATION CAFE ROYAL 3 parts Sweet Apple Gin 1 part Orgeat 1 part Lemon Juice 1 part Kirsch Dash Egg White Invented by W.J.Tarling Café Royal Cocktail Book, Coronation Edition, 1937

61. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937

62. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937

63. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937

64. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937

65. CLUBLAND 1 part White Port 1 part Wyborowa Vodka 1 dash Angostura Bitters Invented by A. Mackintosh Café Royal Cocktail Book, Coronation Edition, 1937

70. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937

71. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937

72. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937

73. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937

74. TOREADOR 2 parts Tequila Reposado 1 part Apricot Brandy 1 part Lime Juice Café Royal Cocktail Book, Coronation Edition, 1937