Archive for the ‘The Ideal Bartender’ Category

Remsen Cooler

Wednesday, December 31st, 1969

Use a medium size Fizz glass.
Peel a Lemon as you would an Apple.
Place the Rind or Peeling into the Fizz glass.
2 or 3 lumps of Crystal Ice.
1 Wineglass of Remsen Scotch Whiskey.
Fill up the balance with Club Soda; stir up slowly with a spoon and serve.

In this country it is often the case that people call a Remsen Cooler where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is therefore the bartender’s duty to mix as desired.

Apollinaris Lemonade

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

2 teaspoonfuls Powdered Sugar.
1 Lemon’s Juice.

Fill up with Apollinaris; stir; strain into Lemonade glass dress with Fruit and serve.

Brandy and Ginger Ale

Wednesday, December 31st, 1969

3 lumps of Ice in tall, thin glass.

1 Wineglass Brandy.
1 bottle Ginger Ale.

Stir briskly and serve.

Champagne Frappe

Wednesday, December 31st, 1969

Place a bottle in a Champagne cooler and around it a freezing mixture of fine Ice and Salt. Twirl the bottle until it is about to freeze, when it will be ready to serve.

Currant Shrub

Wednesday, December 31st, 1969

For mixing use a porcelain-lined or agate vessel, and put in:
1½ lbs. Cut Loaf Sugar.
1 quart Currant Juice

Place vessel on the fire and let it boil slowly for 10 minutes, and skim well while boiling. Then remove vessel from fire and add ½ gill of Brandy to every pint of Shrub. Bottle and cork securely. This drink is served by simply pouring a little of the Syrup into Ice Water, as any drink from Fruit Syrup is prepared. The basis preparation for all Shrubs or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the same way as directed for Currant Shrub, varying the quantity of Sugar used to suit the kind of Fruit.