Archive for the ‘The Ideal Bartender’ Category

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.

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 Toddy

Wednesday, December 31st, 1969

Into a Whiskey glass drop 1 lump Cracked Ice.
1 teaspoonful of Bar Sugar dissolved in little Water.

Stir; place the bottle before the customer and allow him to pour his own drink.

Coffee Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.

Shake; strain into medium thin glass; grate Nutmeg on top and serve.

Fancy Whiskey Smash

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
3 sprigs Mint pressed with muddler in 1 jigger aerated Water.
1 jigger Whiskey.

Stir well; strain into Sour glass; dress with Fruit and serve.