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    Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University: A Reprint of the 1827 Edition
    Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University: A Reprint of the 1827 Edition
    Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University: A Reprint of the 1827 Edition
    Ebook72 pages33 minutes

    Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University: A Reprint of the 1827 Edition

    By Richard Cook, William Schmidt and Joseph L. Haywood

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    About this ebook

    Delve into this extensive collection of cocktail recipes and discover which tonics and nightcaps were popular among the University of Oxford's nineteenth-century students.

    First published in 1827, this vintage mixology volume is a meticulously curated collection of recipes for alcoholic beverages that were staple drinks for many Oxford academics. Oxford Night Caps includes recipes for many popular cocktails including Port Wine Negus, Classical Sherbet, and Red Punch.

    Vintage Cookery Books presents this new edition of Richard Cook's collection, featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898).

    LanguageEnglish
    PublisherVintage Cookery Books
    Release dateAug 25, 2017
    ISBN9781473339385
    Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University: A Reprint of the 1827 Edition
    Author

    Richard Cook

    Firstly why did I write ‘Success in my hands’? Simply to help me become happier, to start loving a part of me that I didn’t and to be free and at peace to be my self. I have had the overwhelming desire to be happy almost at any cost. I had I guess a sense of an underlying sadness related to my arms. The emotional feelings I wanted to change and be at peace and free from anxiety, depression and the panic attacks that lasted for nearly 30 years. This book is my opportunity to explain that the very words, feelings and actions have had a direct impact on my behaviour from an early age. Whilst writing the journey has been one of letting go of those negative thoughts and replacing them with happier ones so that I can ‘smile’ from the inside. I believed that my happiness was always to come from the ‘inside’. I knew why because my sadness was on the inside, all I had to do was reverse it. But I didn’t know ‘how’ I had to learn it and literally change my whole approach to life. Become enabled by changing the thoughts to happier ones.

    Read more from Richard Cook

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      Book preview

      Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University - Richard Cook

      OXFORD NIGHT CAPS

      BEING A COLLECTION OF

      RECEIPTS FOR MAKING VARIOUS

      BEVERAGES USED IN THE UNIVERSITY

      A REPRINT OF THE 1827 EDITION

      The Art of Vintage Cocktails

      With Introductions by

      William Schmidt, Joseph L. Haywood,

      and George Winter

      First published in 1827

      Copyright © 2023 Read Books Ltd.

      This book is copyright and may not be reproduced or copied in any way without the express permission of the publisher in writing

      British Library Cataloguing-in-Publication Data

      A catalogue record for this book is available from the British Library

      INTRODUCTION TO MIXED DRINKS.

      By William Schmidt

      To those who do not find the following useful in its details for their own use, I express my congratulations and esteem as a business associate. To those who do find it a guide I wish to express my assurance that they will find this work an absolutely and indispensably correct one to work by, provided they understand and practice it. You may travel all over the find my practice a good one. duties you will find many little country, and you will In discharging your hints you will not be able to practice for not having the facilities to do so, but I may say I have at least shown you how it ought to be made and executed. It must be left to your own judgment to follow the directions given herein the best way you know of, and leave out what ought to be left out, because your position does not offer you the opportunity. I have mentioned in this work everything that is necessary for a theoretical experience. It should be borne in mind: Not everybody can advance so as to be­ come an artist in tending bar, but we all should learn, and try to improve by all means that are offered. I am far from believing it possible to become a practical man by simply studying this book, but while doing so, you will get an essential and true idea of how to become a valuable man in this line of business. Every man can educate himself and acquire all the knowledge necessary for tending bar, provided he takes enough interest and wants to make it a business. Practical knowledge cannot be acquired except by actual work and experience.

      An inexpert cook never will become an artist nor a clef de cuisine by simply reading a book on cookery, no matter by whom or how intelligently written, and no man can ever become an artist behind the bar by simply looking into this book or possessing it. A great deal of ingenuity and taste is required on the part of a chef in an important position, and the same is required on

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