Archive for the ‘The Ideal Bartender’ Category

Bacardi Cocktail – Country Club Style

Wednesday, December 31st, 1969

Use a large Mixing glass.

Fill with Lump Ice.
½ Lime Juice.
2 dashes Imported Grenadine.
1 jigger Bacardi Rum.

Shake well; strain into Cocktail glass and serve.

Brandy Flip

Wednesday, December 31st, 1969

Fill medium. Bar glass ¼ full Shaved Ice.

1 Egg broken in whole.
2 level teaspoonfuls Bar Sugar.
1 jigger Brandy.

Shake well; strain into small Shell glass; grate a little Nutmeg on top and serve.

Cider Eggnog

Wednesday, December 31st, 1969

Into a large Bar glass break a fresh Egg.
1 teaspoonful Sugar.
4 lumps Cracked Ice.
Fill up with Sweet Cider.

Shake; strain into tall, thin glass and serve with grated Nutmeg on top.

Doray Punch

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.

Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.

Ladies’ Delight – Thursday Luncheon Punch

Wednesday, December 31st, 1969

1 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
½ pint of Pineapple Juice.
2 quarts Berncastler Berg.
1 pint of Bar Sugar.

Use a large Punch bowl with one Lump of Ice.
Pour in mixture; add one quart of Cook’s Imperial Champagne.
Stir well; decorate with fresh Mint, Fruit in season, and serve.