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The Ideal Bartender

Words of Wisdom

“The base of spirituous liquors should always predominate; i.e., it should be a Gin Cocktail, a Rum cocktail, etc., and not a Sugar Cocktail, a Grenadine Cocktail, a Lemon Cocktail or an Egg Cocktail.”
— David A. EmburyThe Fine Art of Mixing Drinks

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Recent Comments

"Loved Mauby in Barbados and St. Kitts, West Indies. I would like to find the syrup and root to make my own, where to find? The homemade drinks were less..."
Barbara
re: "Mmmm… Mauby!"
"Just got some Mauby bark from Sam’s carribean in NY, shipped in just a few days, making the tea now:) seems they have many mauby mixes too...."
Lovee
re: "Mmmm… Mauby!"
"I found Mavi’ in the Dominical Republic near Punta Cana where a farmer was selling it in capped bottles from a roadside stand. I bought like 12 bottles..."
Carlos
re: "Mmmm… Mauby!"
"Hi there I am from St.LUCIA which is the most beautiful island in the Caribbean. We too share similar sentiments about Mauby . That includes for cleansing,..."
Kelvin
re: "Mmmm… Mauby!"
"I, too, rarely garnish with fresh fruit except for twists. I’ve been enjoying this for a while now. I really like the contrasts between the dry I get..."
Pete E
re: "The Lucien Gaudin"

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See Also

Black Cow

Use a large Mixing glass with Lump Ice.

2 jiggers of Cream.
1 bottle Sarsaparilla.

Stir well and serve with Straws.

Posted on 31st of December, 196921st of November, 2006Author cCategories Non-alcoholic, The Ideal BartenderTags acarpous, cream, Non-alcoholic, root beer

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