Archive for the ‘The Ideal Bartender’ Category

Bliz’s Royal Rickey

Wednesday, December 31st, 1969

Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.

½ Lime or ¼ Lemon.
4 dashes Raspberry Syrup.
1 pony Vermouth.
¾ jigger Gin.

Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.

California Wine Cobbler

Wednesday, December 31st, 1969

Fill tall, thin glass nearly full Shaved Ice.

1 heaping teaspoonful Bar Sugar.
Juice of 1 Orange.
2½ jiggers California Wine.

Stir; ornament with Fruit and serve with Straws.

Cordial Lemonade

Wednesday, December 31st, 1969

Add to a plain Lemonade ⅓ Jigger of any Cordial which the customer may prefer, and serve.

French Pousse Cafe

Wednesday, December 31st, 1969

Fill a Pousse Cafe glass ½ full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.

Shandy Gaff

Wednesday, December 31st, 1969

Use a large Bar glass.
Fill half the glass with Porter and half with Ginger Ale.

It is also made with half Ale and half Ginger Ale.