Archive for the ‘The Ideal Bartender’ Category

Gin Sour – Country Club Style

Wednesday, December 31st, 1969

Use a large Mixing glass.
Fill with Lump Ice.
½ Lime Juice.
½ Orange Juice.
2 dashes Pineapple Juice.
½ pony Rock Candy Syrup.
1 jigger Burnette’s Old Tom Gin.

Shake well; strain into Cocktail glass and serve.

Tokay Punch

Wednesday, December 31st, 1969

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.

Bombay Cocktail

Wednesday, December 31st, 1969

Use a Claret glass.

½ pony Olive Oil.
½ pony Vinegar.
½ pony Worcestershire Sauce.
Break one Ice Cold Egg into glass.

Add salt and Spanish Paprica and serve.

Brandy Punch

Wednesday, December 31st, 1969

Fill large Bar glass ¾ full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.
½ Juice of 1 Lemon.
¼ jigger Santa Cruz Rum.
1½ jiggers Brandy.
1 slice Orange.
1 piece of Pineapple.

Shake; dress with Fruit and serve with Straw.

Claret Cup

Wednesday, December 31st, 1969

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.
3 Lemons, sliced.
2 Pineapples.
2 jiggers Abricontine.
4 jiggers Curacoa.
4 quarts Claret.
3 pints Apollinaris.

Mix well with a Ladle and set aside for three hours before using. Then strain info another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne. Stir gently once or twice, and then put in a block of clear Ice and decorate the top of it tastily with Fruits and let several slices of Grape Fruit float around in the bowl. Serve in Champagne glasses.