Archive for the ‘The Ideal Bartender’ Category

Claret and Ice

Wednesday, December 31st, 1969

4 lumps Ice in medium size Mineral Water glass.

Fill up with Claret and serve.

Doray Sour

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
½ jigger Tokay or Sweet Catawba Wine.
½ jigger Brandy.

Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.

Leaping Frog

Wednesday, December 31st, 1969

1 jigger Hungarian Apricot Brandy.
Juice of ½ Lime.

Fill glass with Lump Ice.
Shake well and strain into Stem glass.

Bamboo Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅓ full Fine Ice.

¾ Sherry Wine.
¾ Italian Vermouth.

Stir; strain into Cocktail glass. Serve.

Brandy Float

Wednesday, December 31st, 1969

Fill a Cocktail glass ⅔ full of Carbonated Water.
1 pony Brandy floated on top.

(Use spoon to float the Brandy).