Archive for the ‘The Ideal Bartender’ Category

Gin Daisy

Wednesday, December 31st, 1969

Juice of ½ of a Lime.
1 pony Cusenier Grenadine.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Serve in a Mug with Lump Ice; fill with Seltzer.

Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.

Tom and Jerry

Wednesday, December 31st, 1969

Make a batter by separating the yolks from whites of a given number of Eggs; beating the whites to a stiff froth and stirring the yolks until very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the batter is stiff and serve as follows:

Fill Tom and Jerry Mug ¼ full of Batter.
½ jigger Rum.
½ jigger Brandy.

Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on top and serve.

Black Cow

Wednesday, December 31st, 1969

Use a large Mixing glass with Lump Ice.

2 jiggers of Cream.
1 bottle Sarsaparilla.

Stir well and serve with Straws.

Brandy Julep

Wednesday, December 31st, 1969

Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.

Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.

Claret Cobbler

Wednesday, December 31st, 1969

Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.

Fill up with Shaved Ice and serve with Straws.