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Hollywood's Favorite Cocktail Book, Including the Favorite Cocktail Served at Each of the Smartest Stars' Rendezvous -
George Buzza
1933 - Buzza-Cardozo of Hollywood, Hollywood - First Edition
Extremely rare and fine first edition of this wonderful little cocktail book, complete with the two part box.
Published the year prohibition ended and replete with favourite recipes of Hollywood stars of the day like Mae West, Mary Pickford, Douglas Fairbanks, Marlene Dietrich, Will Rogers and Jean Harlow. Some cocktail names include President Roosevelt Cocktail, Satan's Whiskers, San Diego, Shanghai, Sazerac, The Douglas Fairbanks, The Elissa Landi, the Jack Dempsey, the Jean Harlow, the Johnny Weismuller, The Lindbergh, The Lupe Velez, the Mae West, The Marlene Dietrich, The Mary Pickford, The Max Baer, The Roscoe Turner, etc. Signature cocktails from famous Hollywood hangouts like The Brown Derby, The Embassy Club and The Hi Ho, among others.
More details
Price HK$ 16,000
1933 - Buzza-Cardozo of Hollywood, Hollywood - First Edition
Extremely rare and fine first edition of this wonderful little cocktail book, complete with the two part box.Published the year prohibition ended and replete with favourite recipes of Hollywood stars of the day like Mae West, Mary Pickford, Douglas Fairbanks, Marlene Dietrich, Will Rogers and Jean Harlow. Some cocktail names include President Roosevelt Cocktail, Satan's Whiskers, San Diego, Shanghai, Sazerac, The Douglas Fairbanks, The Elissa Landi, the Jack Dempsey, the Jean Harlow, the Johnny Weismuller, The Lindbergh, The Lupe Velez, the Mae West, The Marlene Dietrich, The Mary Pickford, The Max Baer, The Roscoe Turner, etc. Signature cocktails from famous Hollywood hangouts like The Brown Derby, The Embassy Club and The Hi Ho, among others.
More details
Price HK$ 16,000
Cups and Their Customs -
George Edwin Roberts
1863 - John Van Vorst, London - First Edition
First edition of this wonderful little work by George Edwin Roberts (1831-65) on ‘Bacchanology’ (his term), penned the same year as the first work on Cocktails was published in America by the great Professor Jerry Thomas, possibly in response to that growing threat to the English way of life.
In the original gilt illustrated boards, with hand coloured wood engraved title page, and wood engraved vignette of drinking skull to last page.
‘a tantalising collection of drinking lore and legend with several dozen recipes for cups and other tasty (or not so tasty) beverages as they were served in the mid-nineteenth century’ [Kalevala, Classic Cocktail Guides]
‘This history of cups and other vessels, the kinds of drinks they contained, and the various customs associated with drinking them, begins with Noah and continues through the Greeks and Romans and on to the middle ages and ‘modern times’. Personalities mentioned in the course of this very interesting commentary include Sir Kenelm Digby (1603-65). It ends with recipes for various “cups” prepared with a variety of ingredients, including honey mixed with herbs and spices (metheglin), ale and apples, punches with oranges, lemons, rum, brandy and green tea, and so on.
One particularly appetising drink, the “Wassail Bowl” (for Christmas Eve) contains beer, sugar, nutmeg, ginger, sherry, and slices of toasted bread floating on top. A typical wine drink is the “Claret Cup” which adds to a bottle of Bordeaux two glasses of sherry, one of Maraschino and some sugar. After icing, add a bottle of soda-water and two sprigs of borage. Since we know that these and similar concoctions are still happily consumed by beautiful people everywhere, we must conclude that they taste much better than they sound and no doubt their after-effects have been artfully neutralised by the judicious use of herbs and spices, from centuries of experience. An enjoyable book for anyone who has ever been happily punch-drunk at least once in his life.’ [Buehler, Viniana]
More details
Price HK$ 5,000
1863 - John Van Vorst, London - First Edition
First edition of this wonderful little work by George Edwin Roberts (1831-65) on ‘Bacchanology’ (his term), penned the same year as the first work on Cocktails was published in America by the great Professor Jerry Thomas, possibly in response to that growing threat to the English way of life.In the original gilt illustrated boards, with hand coloured wood engraved title page, and wood engraved vignette of drinking skull to last page.
‘a tantalising collection of drinking lore and legend with several dozen recipes for cups and other tasty (or not so tasty) beverages as they were served in the mid-nineteenth century’ [Kalevala, Classic Cocktail Guides]
‘This history of cups and other vessels, the kinds of drinks they contained, and the various customs associated with drinking them, begins with Noah and continues through the Greeks and Romans and on to the middle ages and ‘modern times’. Personalities mentioned in the course of this very interesting commentary include Sir Kenelm Digby (1603-65). It ends with recipes for various “cups” prepared with a variety of ingredients, including honey mixed with herbs and spices (metheglin), ale and apples, punches with oranges, lemons, rum, brandy and green tea, and so on.
One particularly appetising drink, the “Wassail Bowl” (for Christmas Eve) contains beer, sugar, nutmeg, ginger, sherry, and slices of toasted bread floating on top. A typical wine drink is the “Claret Cup” which adds to a bottle of Bordeaux two glasses of sherry, one of Maraschino and some sugar. After icing, add a bottle of soda-water and two sprigs of borage. Since we know that these and similar concoctions are still happily consumed by beautiful people everywhere, we must conclude that they taste much better than they sound and no doubt their after-effects have been artfully neutralised by the judicious use of herbs and spices, from centuries of experience. An enjoyable book for anyone who has ever been happily punch-drunk at least once in his life.’ [Buehler, Viniana]
More details
Price HK$ 5,000