Winemaking and liqueurs

Champagne cocktail: a sugar lump soaked in angostura, a lemon slice and ice in a glass filled three quarters with cold champagne. From Erken (1949).

Liqueur cocktail of cognac or whisky with pineapple juice, maraschino, angostura and champagne, garnished with strawberries and lemon peel. From Erken (1949).

Norwegian "mjød": caramelised sugar, lemon, lager and yeast left overnight, strained and bottled, served cold. From Erken's Big Cookbook (1949).

Queen cocktail with orange juice, French and Italian vermouth, gin and yellow chartreuse, shaken with ice and served with a cherry. From Erken (1949).

Rainbow cocktail: gin and orange bitters shaken with ice, filled half way into the glasses and carefully topped with port. From Erken (1949).

Lemon cocktail with a sugar lump, angostura, orange juice and lemonade or soda water over ice, a light drink from Erken's Big Cookbook (1949).

Splendid cocktail with gin, French vermouth and angostura over ice, flavoured with grated lemon zest. A short recipe from Erken's Big Cookbook (1949).

Vermouth cocktail of Italian vermouth, maraschino and orange bitters in a sugar-rimmed glass with a cherry at the bottom. From Erken (1949).