This delicacy dates back to the times of Prohibition and probably originated in London. With rum, sherry and a little lime juice, it is indeed something very British and unfortunately seems to have fallen somewhat into oblivion. This mixed drink is an excellent way to understand why and when to stir or shake a drink.
50 ml Lemon Hart rum 25 ml Don Zoilo Pedro Ximénez sherry 12 years old 5 ml lime juice
Preparation: Shaken.
Alternatively and currently preferred by us:
50 ml Guyana rum (unsweetened) 20 ml Lustau San Emilio PX sherry 5 ml lime juice
Quarter-deck of an eighteenth-century frigate. [3]
The quarterdeck is a raised deck at the rear of a ship. On tall ships, this deck is usually the raised area of the upper deck behind the mainmast. On warships, the quarterdeck was reserved for the captain, the officers and the sea cadets. From here, morning prayers were held, the ship’s rules were read out and orders were given. On later cargo ships, the quarterdeck was the aft area raised by half a deck height. [1][2][4]
We first found the Quarter-Deck Cocktail published in the 1923 book “”Harry” of Ciro’s ABC of Mixing Cocktails” by Harry McElhone. A short time later it appears in books published in France. So we can assume that Harry McElhone made him known there after he moved to Paris. We did not find him in an American book until 1930. This sequence suggests that the cocktail originated in London.
The ingredients also make this cocktail – which is called a cocktail but is not actually a cocktail, as it lacks bitterness and contains citrus juice – a very British cocktail and point to its British origin. People there have had a high affinity for sherry since long ago, and rum was an important spirit for the British navy. The recipe by “Robert” Buckby and George Stone, published in 1925, takes it to the next level. They use Rose’s Lime Juice instead of a lime juice.
This may give us an indication of how to interpret a Quarter Deck: with an English-style rum. It should therefore be a heavy rum, as it was typically distilled in the former English colonies such as Jamaica, Guyana, Bermuda, Antigua or Mauritius. [5] This seems to be the view taken in many recipes, as they call for a Jamaica rum. We, on the other hand, have opted for an aromatic rum from Guyana, which in our opinion harmonises wonderfully with a highly aromatic PX sherry. This sherry also provides the necessary sweetness. This combination is rounded off with a little lime juice.
It is interesting that this mixed drink seems to have been practically forgotten today. We have only found a recipe in the Cocktailian.
The printed recipes are relatively identical. But as is usually the case, there are also variations. In the following, we will mention the first occurrence of the variation in each case. Either rum is dispensed with altogether (Piero Grandi, 1927), or scotch and plum syrup are added (Harry Todd, 1933) or, alternatively, a dash of orange bitters (Anonymus, 1937). Sometimes lemon juice is used instead of lime juice (William T. Boothby, 1934; Harry Jerrold Gordon, 1934). Bill Kelly’s Quarter Deck Cocktail from 1946 is also interesting. This is a Quaker’s Cocktail with slightly different proportions. In 1947, A. Vermeys understood it to be something completely different, namely a combination of curaçao, Campari and Dubonnet. The Spanish Captain, published in 1966, is nothing other than a Quarter Deck Cocktail.
If lemon juice is used instead of lime juice, the drink is also known as Havana Cocktail (1938, 1944, 1948, 1953, 1972), Quartermaster’s Cocktail (1934, 1936,1944), Poor Dear Old Thing (1948) or Combinado Estribor (1958).
The Quarter Deck is very good for learning about the techniques used and the results that can be achieved with it. We had noticed that most recipes call for it to be shaken. First of all, one might assume this has to be done because of the lime juice used, as the supposed standard rule of “always shake citrus juices, stir everything else” comes into play. With the Deshler Cocktail, we have shown that it may be necessary to shake zests to extract the oils, regardless of whether a citrus juice is used. The small amount of lime juice in the quart deck is not sufficient justification for shaking. One could certainly also stir instead without making a big difference in the result.
But we had suspected that there might be another reason for the shaking, namely the sherry it contains. When the producer takes the sherry out of the cask to taste it, this is always done with a narrow, long-handled ladle. With this ladle, the sherry is scooped out of the bunghole of the cask and then poured in a high arc into a sherry glass. This, it is said, exposes the sherry more intensively to the air and only in this way can its aromas develop optimally.[6] We therefore suspected that shaking the quarter-deck might be prescribed to open up the aromas of the sherry. Trial and error makes wise, and so we stirred the quarter-deck once and shook it once with equal dilutions of melted water. The result is staggering, and we would not have suspected such a big difference. If you stir, the concentrated raisininess of the sherry is in the foreground, just as you perceive it when you taste the sherry neat. If you shake it, on the other hand, the aromas of the sherry become more complex, more fragrant, and the concentrated – one might almost say penetrating – raisininess disappears. The drink is transformed. The aroma changes immensely and positively throughout. So that’s the real reason for the shaking: opening up the sherry flavours.
1/4 part Dry Sherry 1/4 part Scotch Whiskey 1/2 part Jamaica Rum 1 teaspoon Simple Syrup Dash Orange Bitters Shake well with cracked ice and strain into cocktail glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 208. Quarter Deck Cocktail.
1 Teaspoonful Lime Juice 1/3 Sherry 2/3 Rum Stir well in ice and strain into glass. Use glass number 2
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 65. Quarterdeck Cocktail.
1/4 part Dry Sherry 1/4 part Scotch Whiskey 1/2 part Jamaica Rum 1 teaspoon Simple Syrup Dash of Orange Bitters Shake well with cracked ice and strain into Cocktail glass.
1948 Jean Lupoiu: Cocktails. Seite 91. Quarter-Deck Cocktail.
Dans le verre à mélange: 1 jet de jus de citron, 1/3 Sherry San- deman, 2/3 de Rhum. Mélanger et servir.
1948 Trader Vic: Bartender’s Guide. Seite 218. Havana Cocktail.
1 1/2 oz. sweet sherry 1 1/2 oz. white rum . 1/2 tsp. lemon juice Shake well with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 228. Poor Dear Old Thing.
1 oz. Bacardi 1/2 oz. sherry . 1/2 tsp. lemon juice Shake well with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink and serve.
1 oz. Jamaica rum 1/2 oz. scotch 1/2 oz. sherry 1 tsp. sugar syrup . 1 dash orange bitters Shake well with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 24. Quarter Deck Cocktail.
3/4 oz. sherry Wine 1 1/2 oz. Rum Juice 1/2 Lime Stir well with cracked Ice, strain into 3 oz. Cocktail glass.
1949 Anonymus: Professional Mixing Guide. Seite 51. Quarterdeck Cocktail.
Dash of Orange bitters, 1/4 Dry Sherry, 1/4 Scotch, 1/2 Siegert’s Bouquet Rum (Gold Label), 1 teaspoonful Simple Syrup or Sugar. Shake well with cracked ice, strain into cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 72. Quarter Deck cocktail.
4 Traits Jus Citron – 2/3 Rhum Saint-James – 1/3 Sherry – Frapper au shaker et passer dans un verre à cocktail.
1952 Charles: The Cocktail Bar. Seite 80. Quarter Deck Cocktail.
1 teaspoonful of lime juice, 1/6 gill of dry sherry, 1/3 gill of rum. Use the mixing glass.
1953 Anonymus: Manual del bar. Seite 246. Quarter Deck.
. 1 cucharadita de Jugo de Li- Batido. món. Servido en una copa de 25 gramos de Jerez. 90 gramos. 25 gramos de Rhum blanco.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Quarter Deck.
1955 Jean Lupoiu: Cocktails. Seite 97. Quarter-Deck Cocktail.
Dans le verre à mélange: 1 jet de jus de citron, 1/3 Sherry Cha- plins, 2/3 de Bacardi. Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 89. Quarter Deck No. 1.
2/3 Dark Rum 1/3 Sherry 1 Teaspoon Lime Juice Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 89. Quarter Deck No. 2.
1/2 Jamaica Rum 1/4 Dry Sherry 1/4 Scotch Whisky 1 Teaspoon Sugar Syrup 1 Dash Orange Bitters Shake well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 76. Quarter Deck no 1.
Timbale à mélange, glace 2/3 Rhum foncé 1/3 Sherry 1 cuill. à thé jus de citron frais Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 76. Quarter Deck no 2.
Shaker, glace 1/2 Rhum de Jamaïque 1/4 Dry Sherry 1/4 Scotch Whisky 1 cuill. à thé sirop de sucre 1 trait Orangebitter Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 60. Quarter Deck.
2 parts Jamaica rum 1 part dry sherry . Juice of 1⁄2 lime Shake with lots of ice, strain.
1958 G. Bernard De Ferrer: Los combinados. Seite 43. Combinado Estribor.
Se echan en la coctelera: 1 cucharadita de jugo de limón, 1/2 copita de ron, 1 copita de Jerez. Se agita y sirve en vasos de combinados.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Quarter Deck.
1 1/2 ounces sweet sherry 1 1/2 ounces light Puerto Rican or Cuban rum 1/2 teaspoon lemon juice Shake with ice cubes. Strain into chilled cocktad glass.
50 ml Lemon Hart rum
25 ml Don Zoilo Pedro Ximénez sherry 12 years old
5 ml lime juice
Preparation: Shaken.
Alternatively and currently preferred by us:
50 ml Guyana rum (unsweetened)
20 ml Lustau San Emilio PX sherry
5 ml lime juice
The quarterdeck is a raised deck at the rear of a ship. On tall ships, this deck is usually the raised area of the upper deck behind the mainmast. On warships, the quarterdeck was reserved for the captain, the officers and the sea cadets. From here, morning prayers were held, the ship’s rules were read out and orders were given. On later cargo ships, the quarterdeck was the aft area raised by half a deck height. [1] [2] [4]
We first found the Quarter-Deck Cocktail published in the 1923 book “”Harry” of Ciro’s ABC of Mixing Cocktails” by Harry McElhone. A short time later it appears in books published in France. So we can assume that Harry McElhone made him known there after he moved to Paris. We did not find him in an American book until 1930. This sequence suggests that the cocktail originated in London.
The ingredients also make this cocktail – which is called a cocktail but is not actually a cocktail, as it lacks bitterness and contains citrus juice – a very British cocktail and point to its British origin. People there have had a high affinity for sherry since long ago, and rum was an important spirit for the British navy. The recipe by “Robert” Buckby and George Stone, published in 1925, takes it to the next level. They use Rose’s Lime Juice instead of a lime juice.
This may give us an indication of how to interpret a Quarter Deck: with an English-style rum. It should therefore be a heavy rum, as it was typically distilled in the former English colonies such as Jamaica, Guyana, Bermuda, Antigua or Mauritius. [5] This seems to be the view taken in many recipes, as they call for a Jamaica rum. We, on the other hand, have opted for an aromatic rum from Guyana, which in our opinion harmonises wonderfully with a highly aromatic PX sherry. This sherry also provides the necessary sweetness. This combination is rounded off with a little lime juice.
It is interesting that this mixed drink seems to have been practically forgotten today. We have only found a recipe in the Cocktailian.
The printed recipes are relatively identical. But as is usually the case, there are also variations. In the following, we will mention the first occurrence of the variation in each case. Either rum is dispensed with altogether (Piero Grandi, 1927), or scotch and plum syrup are added (Harry Todd, 1933) or, alternatively, a dash of orange bitters (Anonymus, 1937). Sometimes lemon juice is used instead of lime juice (William T. Boothby, 1934; Harry Jerrold Gordon, 1934). Bill Kelly’s Quarter Deck Cocktail from 1946 is also interesting. This is a Quaker’s Cocktail with slightly different proportions. In 1947, A. Vermeys understood it to be something completely different, namely a combination of curaçao, Campari and Dubonnet. The Spanish Captain, published in 1966, is nothing other than a Quarter Deck Cocktail.
If lemon juice is used instead of lime juice, the drink is also known as Havana Cocktail (1938, 1944, 1948, 1953, 1972), Quartermaster’s Cocktail (1934, 1936,1944), Poor Dear Old Thing (1948) or Combinado Estribor (1958).
The Quarter Deck is very good for learning about the techniques used and the results that can be achieved with it. We had noticed that most recipes call for it to be shaken. First of all, one might assume this has to be done because of the lime juice used, as the supposed standard rule of “always shake citrus juices, stir everything else” comes into play. With the Deshler Cocktail, we have shown that it may be necessary to shake zests to extract the oils, regardless of whether a citrus juice is used. The small amount of lime juice in the quart deck is not sufficient justification for shaking. One could certainly also stir instead without making a big difference in the result.
But we had suspected that there might be another reason for the shaking, namely the sherry it contains. When the producer takes the sherry out of the cask to taste it, this is always done with a narrow, long-handled ladle. With this ladle, the sherry is scooped out of the bunghole of the cask and then poured in a high arc into a sherry glass. This, it is said, exposes the sherry more intensively to the air and only in this way can its aromas develop optimally.[6] We therefore suspected that shaking the quarter-deck might be prescribed to open up the aromas of the sherry. Trial and error makes wise, and so we stirred the quarter-deck once and shook it once with equal dilutions of melted water. The result is staggering, and we would not have suspected such a big difference. If you stir, the concentrated raisininess of the sherry is in the foreground, just as you perceive it when you taste the sherry neat. If you shake it, on the other hand, the aromas of the sherry become more complex, more fragrant, and the concentrated – one might almost say penetrating – raisininess disappears. The drink is transformed. The aroma changes immensely and positively throughout. So that’s the real reason for the shaking: opening up the sherry flavours.
Sources
Historical recipes
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 59. Quarter-Deck Cocktail.
1 teaspoonful lime juice, 2/3 Rum, 1/3 Sherry.
Shake well and strain into cocktail glass.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 49. Quarter Deck Cocktail.
2/3 Rum, 1/3 Sherry, dash of Rose’s Lime Juice.
Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 75. Quarter-Deck Cocktail.
1 teaspoonful lime juice, 2/3 Rum, 1/3 Sherry.
Shake well and strain into cocktail glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 58. Quarter-Deck Cocktail.
1 teaspoonful lime juice, 2/3 Rum, 1/3 Sherry.
Shake well and strain into cocktail glass.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 81. Quarter-Deck Cocktail.
… jus de citron. 1/3 Sherry Sandeman.
…hum blanc.
…er et servir.
1927 Piero Grandi: Cocktails. Seite 49. Quarter-Deck Cocktail.
Une cuillerée à thé de Lime Juice, 2/3 de
Sherry. Mélangez bien et versez dans un verre
à Cocktail.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 65. Quarter-Deck.
4 parts Jamaica Rum
2 parts Sherry
1 part Lime Juice.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 130. Quarter Deck Cocktail.
1 Teaspoonful o f Lime Juice.
1/3 Sherry. 2/3 Rum.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 71. Quarter-Deck Cocktail.
1 teaspoonful Lime Juice, 2/3 Rum, 1/3 Sherry.
Shake well and strain into cocktail glass.
1930 Ridgely Hunt & George S. Chappell: The Saloon In The Home. Seite 23. The Quarter-deck.
Two parts Rum,
One part Sherry,
One teaspoonful of Lime juice.
1932 james A. Wiley: The Art of Mixing. Seite 33. Quarter-Deck Cocktail.
Heave 1 teaspoonful lime juice, 2/3 Rum and
1/3 Sherry in the trusty ice-filled shaker. Run
before the wind, and serve before the mast.
1932 Jimmy: The Green Cocktail Book. Seite 65. Quarter-Deck.
4 parts Jamaica Rum
2 parts Sherry
1 part Lime Juice
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 107. Quarter-Deck Cocktail.
Teaspoonful of Lime Juice,
2/3 Rum, 1/3 Sherry.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 130. Quarter Deck Cocktail.
1 Teaspoonful of Lime Juice.
1/3 Sherry. 2/3 Rum.
Shake well and strain into
cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 43. Quarterdeck.
One jigger sherry wine.
One pony Scotch Whisky.
One pony rum.
One teaspoon prune syrup.
One teaspoon sugar.
Ice, shake well and serve.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 58. Quartermaster’s Cocktail.
2 Rum
1 Sherry
Lime or Lemon Juice, 2 Tea-
spoonsful
Ice. – Stir, strain and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 83. Quarter-Deck Cocktail.
1 teaspoonful Lime Juice, 2/3 Rum, 1/3 Sherry.
Shake well and strain into cocktail glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 208. Quarter Deck Cocktail.
1 Teaspoonful Lime Juice
1/3 Sherry
2/3 Rum
Stir well in ice and strain into glass.
Use glass number 2
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 140. Quarter Deck.
Rum . . . . . . . . . . 2/3 jigger Sherry . . . . . . . . 1/3 jigger
. Lemon . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.
1935 Leo Cotton: Old Mr. Boston. Seite 103. Quarter Deck Cocktail.
1/3 Sherry
2/3 Rum
1 Teaspoonful Lime Juice
Stir well in ice and strain into 3 oz.
Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 129. Quaker’s Deck.
1/4 Sherry
1/2 Rum
1/4 Lemon Juice
1936 Anonymus: Cocktails, Drinks & Snacks. Seite 38. Quartermaster Cocktail.
2 oz. Rum
1 oz. Sherry, 2 teaspoons lemon juice
Ice, stir, strain into cocktail glass.
1936 Bill Edwards: Drinks. Seite 58. Quarter-Deck.
4 parts Jamaica Rum
2 parts Sherry
1 part Lime Juice.
1937 Anonymus: Here’s How. Seite 26. Quarterdeck.
1/4 Dry Sherry
1/4 Scotch Whisky
1/2 Rum
1 Dash of Seville Orange
Bitters
Sweeten with Powdered
Sugar
1937 R. de Fleury: 1800 – And All That. Seite 91. Quarterdeck – No. 2.
1/4 Dry Sherry
1/4 Scotch Whisky
1 Teaspoonful Syrup
1/2 Jamaica Rum
1 Dash Orange Bitters
Plenty of Ice, and shake
well.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Quarter Deck.
1 teaspoonful Lime Juice.
33 1/3 % Sherry.
66 2/3 % Rum.
Shake and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Quarter Deck.
1 teaspoonful Lime Juice.
1/3 Sherry.
2/3 Daiquiri Rum.
Shake and strain into cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 117. Havana Cocktail – No. 1.
1 pony Bacardi Rum
1 pony Sherry
1 dash Lemon Juice
Shake well
Strain into Cocktail Glass
Serve with Pickled Onion
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 137. Quarter Deck Cocktail.
1 teaspoon Lime Juice
1/3 Sherry
2/3 Rum
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 121. Quarter-Deck Cocktail.
Dans le verre à mélange:
1 jet de jus de citron, 1/3 Sherry San-
deman, 2/3 de Rhum Bardinet.
Mélanger et servir.
1940 Anonymus: Professional Mixing Guide. Seite 49. Quarterdeck Cocktail.
1/4 Dry Sherry, 1/4 Scotch, 1/2 Myers’s
Jamaica Rum, 1 teaspoonful Simple
Syrup, dash of Orange Bitters. Shake
well with cracked ice, strain into
cocktail glass.
1940 Charles: The Cocktail Book. Seite 80. Quarter Deck Cocktail.
1 teaspoonful of lime juice,
1/6 gill of dry sherry,
1/3 gill of rum.
Use the mixing glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 119. Quarterdeck Cocktail.
1/4 part Dry Sherry
1/4 part Scotch Whiskey
1/2 part Jamaica Rum
1 teaspoon Simple Syrup
Dash Orange Bitters
Shake well with cracked ice and strain
into cocktail glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 208. Quarter Deck Cocktail.
1 Teaspoonful Lime Juice
1/3 Sherry
2/3 Rum
Stir well in ice and strain into glass.
Use glass number 2
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 65. Quarterdeck Cocktail.
1/4 part Dry Sherry
1/4 part Scotch Whiskey
1/2 part Jamaica Rum
1 teaspoon Simple Syrup
Dash of Orange Bitters
Shake well with cracked ice and strain into
Cocktail glass.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 58. Quartermaster’s Cocktail.
2 Rum
1 Sherry
Lime or Lemon Juice, 2 Tea-
spoonsful
Ice. — Stir, strain and serve.
1944 Oscar Haimo: Cocktail Digest. Seite 57. Havana Cocktail.
1/3 oz. Sherry
4 dashes Lemon Juice
1 1/3 oz. Rum
Shake.
1946 Bill Kelly: The Roving Bartender. Seite 40. Quarter Deck Cocktail.
1/4 oz. raspberry syrup
1/4 oz. lemon juice
1/4 oz. Rum
1/4 oz. Brandy
Shake.
1947 A. Vermeys: Cocktails. Seite 74. Quarter Deck Cocktail.
2 traits de Curaçao rouge; 1/2 Bitter Cam-
pari; 1/2 Dubonnet.
1948 Jean Lupoiu: Cocktails. Seite 91. Quarter-Deck Cocktail.
Dans le verre à mélange:
1 jet de jus de citron, 1/3 Sherry San-
deman, 2/3 de Rhum.
Mélanger et servir.
1948 Trader Vic: Bartender’s Guide. Seite 218. Havana Cocktail.
1 1/2 oz. sweet sherry 1 1/2 oz. white rum
. 1/2 tsp. lemon juice
Shake well with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 228. Poor Dear Old Thing.
1 oz. Bacardi 1/2 oz. sherry
. 1/2 tsp. lemon juice
Shake well with cracked ice; strain into chilled cocktail
glass. Twist lemon peel over drink and serve.
1948 Trader Vic: Bartender’s Guide. Seite 229. Quarter Deck Cocktail 1.
1 oz. Cuban rum 1/2 oz. sherry
. 2 dashes lemon juice
Shake well with ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 230. Quarter Deck Cocktail 2.
1 oz. Jamaica rum 1/2 oz. scotch
1/2 oz. sherry 1 tsp. sugar syrup
. 1 dash orange bitters
Shake well with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 24. Quarter Deck Cocktail.
3/4 oz. sherry Wine
1 1/2 oz. Rum
Juice 1/2 Lime
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass.
1949 Anonymus: Professional Mixing Guide. Seite 51. Quarterdeck Cocktail.
Dash of Orange bitters, 1/4 Dry
Sherry, 1/4 Scotch, 1/2 Siegert’s
Bouquet Rum (Gold Label), 1
teaspoonful Simple Syrup or Sugar.
Shake well with cracked ice, strain
into cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 72. Quarter Deck cocktail.
4 Traits Jus Citron –
2/3 Rhum Saint-James –
1/3 Sherry –
Frapper au shaker et passer dans un
verre à cocktail.
1952 Charles: The Cocktail Bar. Seite 80. Quarter Deck Cocktail.
1 teaspoonful of lime juice,
1/6 gill of dry sherry,
1/3 gill of rum.
Use the mixing glass.
1953 Anonymus: Manual del bar. Seite 246. Quarter Deck.
. 1 cucharadita de Jugo de Li-
Batido. món.
Servido en una copa de 25 gramos de Jerez.
90 gramos. 25 gramos de Rhum blanco.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Quarter Deck.
2/3 Rum.
1/3 Sherry.
1 Dash Lime Juice.
Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 159. Havana.
1 part Sherry
3 parts Gold Label Rum
3 or 4 dashes Lemon Juice to each
drink
Shake well with cracked ice. Decorate with a twist of orange peel.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 119. Quarter Deck Cocktail.
3/4 oz. Sherry Wine
1 1/2 oz. Old Mr. Boston Imported
Rum
Juice 1/2 Lime
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Quarter Deck.
2/3 Rum.
1/3 Sherry.
1 Dash Lime Juice.
Stir and Strain.
1955 Jean Lupoiu: Cocktails. Seite 97. Quarter-Deck Cocktail.
Dans le verre à mélange:
1 jet de jus de citron, 1/3 Sherry Cha-
plins, 2/3 de Bacardi.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 89. Quarter Deck No. 1.
2/3 Dark Rum
1/3 Sherry
1 Teaspoon Lime Juice
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 89. Quarter Deck No. 2.
1/2 Jamaica Rum
1/4 Dry Sherry
1/4 Scotch Whisky
1 Teaspoon Sugar Syrup
1 Dash Orange Bitters
Shake well with ice and strain
into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 76. Quarter Deck no 1.
Timbale à mélange, glace
2/3 Rhum foncé
1/3 Sherry
1 cuill. à thé jus de citron
frais
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 76. Quarter Deck no 2.
Shaker, glace
1/2 Rhum de Jamaïque
1/4 Dry Sherry
1/4 Scotch Whisky
1 cuill. à thé sirop de sucre
1 trait Orangebitter
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 60. Quarter Deck.
2 parts Jamaica rum 1 part dry sherry
. Juice of 1⁄2 lime
Shake with lots of ice, strain.
1958 G. Bernard De Ferrer: Los combinados. Seite 43. Combinado Estribor.
Se echan en la coctelera:
1 cucharadita de jugo de limón,
1/2 copita de ron,
1 copita de Jerez.
Se agita y sirve en vasos de combinados.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Quarter Deck.
2/3 Rum.
1/3 Sherry.
1 Dash Lime Juice.
Stir and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 92. Quarter deck.
1/3 Sherry
2/3 Rhum
1 trait de jus de citron
1964 Anonymus: Manual del bar. Seite 246. Quarter Deck.
. 1 cucharadila de jugo de li
Batido. món.
Servido en una copa 35 gramos de Jerez.
de 90 gramos. 40 gramos de Rhum blanco.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. Quarter Deck.
2/3 Rum.
1/3 Sherry.
1 Dash Lime Juice Cordial.
MIXING GLASS.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 92. Spanish Captain.
2/3 ‘Myers’ Rum
1/3 Dry Sherry
Teaspoon Lime Juice
Shake, and strain into cocktail-glass, serving with a Cherry.
House of Seagram
1972 Leo Cotton: Old Mr. Seite 79. Quarter Deck Cocktail.
1/3 oz. Sherry Wine
1 1/2 oz. Old Mr. Boston Imported
Rum
Juice 1/2 Lime
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 155. Havanna Cocktail.
1 1/2 ounces sweet sherry
1 1/2 ounces light Puerto Rican or Cuban rum
1/2 teaspoon lemon juice
Shake with ice cubes. Strain into chilled cocktad glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 171. Quarter Deck Cocktail – 1.
1 ounce light Puerto Rican rum
1/2 ounce sweet sherry
2 dashes lemon juice
Shake with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 171. Quarter Deck Cocktail – 2.
1 ounce dark Jamaica rum
1/2 ounce sweet sherry
1/2 ounce scotch
1 teaspoon sugar syrup
1 dash orange bitters
Shake with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 172. Quarter Deck Cocktail – 3.
1 ounce light Puerto Rican rum
1/2 ounce sweet sherry
1 teaspoon lime juice
Shake with ice cubes. Strain into chilled cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 61. Quarter Deck.
2/3 dark rum
1/3 dry sherry
Dash lime juice cordial
Mixing glass
1976 Harry Craddock: The Savoy Cocktail Book. Seite 130. Quarter Deck Cocktail.
1 Teaspoonful of Lime Juice.
1/3 Sherry. 2/3 Rum.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 376. Quarter Deck.
Cocktail Glass Stir
1-1/2 oz rum
1/2 oz lime juice
1/2 oz sherry
Variation
1-3/4 oz dark rum
1/2 oz sherry
1/4 oz lime juice
Variation
1-1/2 oz Jamaican rum
1/2 oz sherry
1/2 oz Scotch
1/4 tsp sugar
1 dash orange bitters
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 288. Quarter Deck Cocktail. 6 clgoldener Rum; 3 cl Cream Sherry; 2 BL Limettensaft. Schütteln.
explicit capitulum
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