Archive for the ‘The Ideal Bartender’ Category

Pineapple Julep

Wednesday, December 31st, 1969

(For a Party of 6—Use a small punch bowl)

1 quart of Sparkling Moselle.
1 jigger Cusenier Grenadine.
1 jigger Maraschino.
1 jigger Sir Robert Burnette’s Old Tom Gin.
1 jigger Lemon Juice.
1 jigger Orange Bitters.
1 jigger Angostura Bitters.
4 Oranges, sliced.
2 Lemons, sliced.
1 ripe Pineapple, sliced and quartered.
4 tablespoonfuls Sugar.
1 bottle Apollinaris Water.

Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.

Ale Sangaree

Wednesday, December 31st, 1969

Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.

Black and Tan Punch

Wednesday, December 31st, 1969

(For a Party of 10)

1 lb. white Sugar.
Juice of 6 Lemons.
1 quart Guinness Stout.
1 quart Champagne.

Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold. Serve in Punch glasses dressed with Fruit.

Century Club Punch

Wednesday, December 31st, 1969

(For a Party of 5)

Fill glass Pitcher ¼ full Cracked Ice.
½ pint Jamaica Rum.
½ pint Santa Cruz Rum.
2½ pints aerated Water.
2½ tablespoonfuls Bar Sugar.

Stir well and serve in Punch glasses.

Crimean Cup a la Marmora

Wednesday, December 31st, 1969

(For a Party of 10)

Into a small Punch bowl pour:
1 pint Orgeat Syrup.
2 jiggers Jamaica Rum.
2 jiggers Maraschino.
2½ jiggers Brandy.
2 tablespoonfuls Bar Sugar.
1 quart Champagne.
1 quart Plain Soda.

Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem glasses.