Mixology 70s Style

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Bartender's Guide cover

The Bartender’s Guide
Duffy
1972

From the cover to the recipes, this book is suuuuper dated.

This is a little paperback with yellowed pages and tiny font. The cover has a very 70’s vibe. It does have a pretty convenient glossary, pictured below, but that’s about all it has going for it 46 years later. It was a fine selection for a public library in the 1970s, but we can do better than this now.

Also, do/did people really drink cocktails with raw eggs in them? There’s a recipe in the second picture below that has rum, port, an egg, and a teaspoon of sugar. They should name it the Salmonella Special.

Cheers!

Holly

 

bartenders guide contents

rum cocktails

glossary

12 comments

  1. A lot of people enjoy old cocktail recipe books. I collect them myself, if 70 years or older they can be very valuable. Some old recipes get lost over time and craft cocktail bartenders/makers enjoy rediscovering them. Drinks with raw eggs are still made today.

  2. I have a bartender’s guide that came out immediately after prohibition and it has dozens of drinks with raw eggs. Especially egg whites. So this was a big thing but I wouldn’t do it now. Also, I thought many of the egg drinks sounded pretty nasty, so there’s that too.

    1. And you have to be sure you mix the eggs right or the result will be awful. Because I was always running late in the morning and didn’t have time for breakfast before school, my mother would make me an eggnog I could just drink standing up. Milk, vanilla, raw egg blended together, not bad, really — but she sometimes wouldn’t blend it long enough and when I got to the bottom of the glass there would be gaggy globs of white and yolk.

      To be fair, she dislikes eggs and thinks they are gaggy in any form, and as a result never knew how to prepare them. When she used to make us “omelets” for breakfast (eggs, period — it was a revelation when I got out of the house and found how other people cook) they would be like yellowish brown hockey pucks. The milkshakes were probably preferable.

      But still, I am not going to order any cocktails with eggs in them.

  3. Surely there would be a lot of newer/very fashionable cocktails not listed? I would think cocktails were by nature a very faddy thing.

  4. I rather like cocktails with eggs. The alcohol is sufficient to kill anything nasty — this is the principle behind alcoholic eggnogs. And there are some in which the eggs are whisked to a froth, then cooked — see the old *Joy of Cooking* recipe for wassail, or any recipe for Tom and Jerry.

  5. I recognize the author, he’s written more current books. The glossary does seem
    to be pretty good. Finally, keep up the good work ladies!?

  6. Yes, people drank drinks with raw eggs in them. At university in the 70s when we could find a blender we made “Lunar Landings” which involved whiskey, lemonade, lager, a dash of bitters and an egg. In the EU all hens must be vaccinated against salmonellosis, and eggs are handled to make recontamination less likely. In the US not all hens are vaccinated, and eggs are washed removing their outer coating, but then can be pasteurized in-shell without cooking for use by food services.

  7. Drinks with eggs are still a thing, and are making quite a comeback. I’ve only seen them with hard liquor which I think kills the bacteria anyways. Egg whites are often used in a small amount and shaken and it gives the cocktail a foam and creamy mouthfeel. If anyone is scared about it, an alternative is aquafaba- the water in a can of beans. Sounds crazy but you only need like half or a whole teaspoon (less than what you would need of egg whites) and you should use mild bean like a white bean or chickpeas.

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