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“Never forget, please, that only 1 lady in 12 really likes the Jamaica rum taste. Therefore dilute the rum this way: 3 parts light Cuban, Puerto Rican or Virgin Island type to 1 of Jamaican. The aroma will be there and the full round Jamaica flavour too, but in a tempo inoffensive to the most rabid Jamaicaphobes.”
— Charles H. Baker, Jr.The Gentleman's Companion

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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..."
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  • "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...."
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See Also

  • A Dash of Bitters!
  • Ardent Spirits
  • Art of Drink
  • Bar-Tender’s Guide (1887)
  • Basic Boozery
  • Blogging Tales
  • Bunnyhugs
  • Cocktail Chronicles
  • Cocktail Jen
  • CocktailDB
  • Danish Schnapps Recipes
  • Dr. Bamboo
  • Drink Dogma
  • DrinkBoy Forums
  • eGullet Cocktail Forum
  • Garnish Bar
  • Gumbo Pages’ Cocktails
  • Home Bar Takeuchi
  • Imbibe Unfiltered
  • Jeffrey Morgenthaler
  • Jimmy’s Cocktail Hour
  • Kaiser Penguin
  • Lamb Martini
  • Martini Lounge
  • MOTAC Blog
  • My Bar, Your Bar
  • Oh Gosh!
  • SLOSHED!
  • Spirits and Cocktails
  • The Grog Blog
  • Thinking Bartender
  • Webtender

Tag: Worcestershire sauce

Bombay Cocktail

Use a Claret glass.

½ pony Olive Oil.
½ pony Vinegar.
½ pony Worcestershire Sauce.
Break one Ice Cold Egg into glass.

Add salt and Spanish Paprica and serve.

Posted on 31st of December, 19699th of June, 2006Categories Non-alcoholic, The Ideal BartenderTags acarpous, egg, Non-alcoholic, olive oil, papkrika, vinegar, Worcestershire sauce1 Comment on Bombay Cocktail
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