Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
⅔ jigger Irish Whiskey.
⅔ jigger Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.
Archive for the ‘The Ideal Bartender’ Category
Admiral Schley High Ball
Wednesday, December 31st, 1969Tags: Irish whiskey, lemon juice, pineapple syrup, seltzer, Tokay, whiskey, wine
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Brandy Shrub
Wednesday, December 31st, 1969(2-Gallon Mixture For 40 People)
Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12 Lemons and add 5 quarts of Brandy. Make the bowl airtight and set it aside. At the expiration of 6 days add 3 quarts of Sherry wine and 6 pounds of Loaf Sugar, which has been dissolved in 1 quart of plain Soda. Strain through a bag and bottle.
Tags: brandy, lemon juice, lemon peel, punch, sherry
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Clover Club Cocktail
Wednesday, December 31st, 1969Fill large Bar glass ½ full Fine Ice.
½ pony Raspberry Syrup.
½ jigger Dry Gin.
½ jigger French Vermouth.
White of 1 Egg.
Shake well; strain into Cocktail glass and serve.
Tags: dry vermouth, egg, gin, raspberry syrup
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Egg Milk Punch
Wednesday, December 31st, 1969Fill large Bar glass ½ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
1 Egg
1 pony Santa Cruz Rum.
1 jigger Brandy.
Fill up with Milk; shake thoroughly until the mixture creams; strain into tall thin glass; grate Nutmeg on top and serve.
Tags: brandy, egg, milk, nutmeg, punch, rum, spice
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Onion Cocktail
Wednesday, December 31st, 19691 jigger of Burnette’s Tom Gin.
½ of Italian Vermouth and no Bitters used.
Large Bar glass with Cracked Ice and stir well.
Strain and serve with an Onion.
Tags: acarpous, gin, Old Tom gin, onion, sweet vermouth
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