Use a large Mixing glass filled with Lump Ice.
1 jigger Rye Whiskey.
⅔ jigger Orange Curacoa.
1 dash Angostura Bitters.
Shake well; strain into Cocktail glass and serve.
Archive for the ‘The Ideal Bartender’ Category
All Right Cocktail
Wednesday, December 31st, 1969Tags:acarpous, Angostura bitters, bitters, curaçao, rye, whiskey
Posted in The Ideal Bartender | Comments Closed
Brandy Scaffa
Wednesday, December 31st, 1969Into a small Wineglass pour:
Green Chartreuse.
Maraschino.
Old Brandy.
In equal proportion to fill the glass, using care as in preparing Crustas, not to allow the colors to blend.
Tags:acarpous, brandy, maraschino
Posted in The Ideal Bartender | Comments Closed
Claret Flip
Wednesday, December 31st, 1969Fill large Bar glass ½ full Shaved Ice.
2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.
1 whole Egg broken in.
1½ Jiggers Claret Wine.
Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top and serve.
Tags:claret, egg, nutmeg, punch, wine
Posted in The Ideal Bartender | Comments Closed
Eagle Punch
Wednesday, December 31st, 1969Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with muddler.
½ jigger Bourbon Whiskey.
½ jigger Rye Whiskey.
Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on top and serve.
Tags:bourbon, hot, lemon peel, nutmeg, punch, rye, whiskey, winter
Posted in The Ideal Bartender | Comments Closed
Mint Julep – Kentucky Style
Wednesday, December 31st, 1969Use a large Silver Mug.
Dissolve one lump of Sugar in one-half pony of Water.
Fill mug with Fine Ice.
Two jiggers of Old Bourbon Whiskey.
Stir well; add one boquet of Mint and serve.
Be careful and not bruise the Mint.
Tags:acarpous, bourbon, julep, Kentucky, mint, whiskey
Posted in The Ideal Bartender | Comments Closed
