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.
Archive for the ‘The Ideal Bartender’ Category
Bacardi Cocktail – Country Club Style
Wednesday, December 31st, 1969Tags: Bacardi, Cuba, island, lime, rum
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Brandy Flip
Wednesday, December 31st, 1969Fill 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.
Tags: acarpous, brandy, egg, nutmeg
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Cider Eggnog
Wednesday, December 31st, 1969Into 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.
Tags: Bullock, Cider, egg, nutmeg
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Doray Punch
Wednesday, December 31st, 1969Fill 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.
Tags: brandy, Chartreuse, dark rum, egg, island, Jamaican rum, lemon juice, nutmeg, pineapple syrup, punch, rum, seltzer, wine
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Ladies’ Delight – Thursday Luncheon Punch
Wednesday, December 31st, 19691 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.
Tags: brandy, champagne, lemon juice, mint, orange juice, pineapple juice, punch, tea, wine
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