Archive for the ‘The Ideal Bartender’ Category

Admiral Schley High Ball

Wednesday, December 31st, 1969

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.

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.

Clover Club Cocktail

Wednesday, December 31st, 1969

Fill 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.

Egg Milk Punch

Wednesday, December 31st, 1969

Fill 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.

Onion Cocktail

Wednesday, December 31st, 1969

1 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.