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by: Charles H. Baker, Jr.
1939, reprinted 1946
Crown Publishers
This eclectic compilation of both drink and food is a prized addition to any library
This should be considered a unique volume in the history of cocktail recipe compilations. Charles Baker apparently spent quite a bit of time traveling around the world and performing "research" for his writings on food and drink. This two volume set includes both an "Exotic Cookery Book" as well as an "Exotic Drink Book".
You may find many of the recipes in this volume to be unfamiliar to you, since their intent is to present to the reader a listing of the various exotic drinks that Mr. Baker encountered on his journeys. Here is just one of the recipes from his book to illustrate the style and format that these recipes take:
SANTIAGO NIGHTCAP, from a STAY in SANTIAGO de CUBA, in the EARLY SPRING of 1930
This is another favour passed along to this field representative and wine tester by the late Senor Facuno Bacardi, it being his primary thought to donate something to woo sleep and restore the slightly frayed physical assembly. It is a simple drink, and would also make a fine picker-upper.
. . . Take 1 1/2 jiggers of Gold Seal Bacardi rum, add 1 pony of orange curaco and the yolk of 1 egg. Shake hard with cracked ice and strain into a large saucer champagne glass.
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While the formatting of these recipes may make it a bit more difficult to glean direct recipes from them, they do present a provocative and insightfull snapshot of the cocktail world of those days. Few books, before or since, have even approached this wonderfully eclectic performance.
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