Place an inverted Whiskey glass on the bar, set a Pony glass on it and fill up with Benedictine. Serve all liquors straight in this manner.
Category: The Ideal Bartender
Tom Bullock’s 1917 bartending guide
Bronx Cocktail
Fill large Bar glass ¾ full Shaved Ice.
⅓ jigger Dry Gin.
⅓ jigger French Vermouth.
⅓ jigger Italian Vermouth.
1 Slice Orange.
Shake well; strain into Cocktail glass and serve.
Cohasset Punch
Fill large Bar glass ½ full Shaved Ice.
1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
1 dash Orange Bitters.
½ juice of a Lemon
Stir and serve with a Preserved Peach and its liquor.
Fannie Ward
Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice ½ Lime.
2 dashes imported Grenadine.
1 jigger Bacardi Rum.
Shake and strain into Cocktail glass.
Pousse Cafe – St. Louis
Pour in Pousse Cafe glass as follows:
⅙ glass Raspberry Syrup.
⅙ glass Maraschino.
⅙ glass Green Vanilla.
⅙ glass Curacao.
⅙ glass Yellow Chartreuse.
⅙ glass Brandy.
In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.
Be careful they do not mix together.