Archive for the ‘The Ideal Bartender’ Category

Blood Hound Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.

Add ½ dozen fresh Strawberries.
1 jigger Burnette’s Old Tom Gin.

Shake well; strain into Cocktail glass and serve.

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.

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.