Archive for the ‘The Ideal Bartender’ Category

Fog Horn – Country Club Style

Wednesday, December 31st, 1969

Use a large Mixing glass; fill with Lump Ice.

½ Lime Juice.
½ Lemon Juice.
1 teaspoonful Bar Sugar.
1 jigger Burnette’s Old Tom Gin.

Stir well; strain into tall, thin glass and fill with imported Ginger Ale.

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.

Cold Ruby Punch

Wednesday, December 31st, 1969

(2½-Gallon Mixture for 50 People)

4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.

(See instructions for mixing and serving Punches in quantities.)

Abricontine Pousse Cafe

Monday, January 1st, 1917

Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.

Stone Sour

Monday, January 1st, 1917

Use a tall, thin glass; fill with fine Ice.
½ pony Lemon Juice.
½ pony Orange Juice.
2 dashes Rock Candy Syrup.
1 jigger Old Tom Gin.

Leave in Ice; stir well and serve.