Archive for the ‘The Ideal Bartender’ Category

Black Cow

Wednesday, December 31st, 1969

Use a large Mixing glass with Lump Ice.

2 jiggers of Cream.
1 bottle Sarsaparilla.

Stir well and serve with Straws.

Brandy Julep

Wednesday, December 31st, 1969

Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.

Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.

Claret Cobbler

Wednesday, December 31st, 1969

Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.

Fill up with Shaved Ice and serve with Straws.

Duplex Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass with Shaved Ice.

⅓ Jigger Old Tom Gin.
1 pony Italian Vermouth.
1 pony French Vermouth.
3 dashes Acid Phosphate.
4 dashes Orange Bitters.

Shake; strain into Cocktail glass and serve.

Lemonade Apollinaris

Wednesday, December 31st, 1969

Fill large Mixing glass ⅔ full fine Ice.
1 tablespoonful Bar Sugar.
Juice of 1 Lemon.

Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into Lemonade glass; dress with Fruit and serve.