Archive for the ‘The Ideal Bartender’ Category

Garden Punch

Wednesday, December 31st, 1969

(2½ gallon mixture for a party of 50)

Place a good size block of Ice in a large Punch bowl.
4 jiggers Lemon Juice.
1½ lbs. Bar Sugar.
2 jiggers Orange Juice.
1½ jiggers green Chartreuse.
1 quart Brandy.
6 Quarts Tokay or Sweet Catawba Wine.
2 quarts Claret Wine.

Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.

Sherry and Bitters

Wednesday, December 31st, 1969

Put 2 dashes Dr. Siegert’s genuine Angostura Bitters in a Sherry glass and roil the glass ‘till the Bitters entirely cover the inside surface.

Fill the glass with Sherry and serve.

Arf-and-Arf

Wednesday, December 31st, 1969

Pour into an Ale glass or mug ½ Porter and ½ Ale, or Porter and Stout with Ale, or ½ Old and ½ New Ale.

The use of the Porter and Ale is more prevalent in England. In the United States ½ Old and ½ New Ale is usually used when this drink is called for, unless otherwise specified.

Bon Soir

Wednesday, December 31st, 1969

(“Good Night”)

Fill a Sherry glass ½ full of Shaved Ice.
½ pony Benedictine.
½ pony Creme Yvette.

Fill up with Ginger Ale; stir gently and serve with a Straw cut in two.

Champagne Sour

Wednesday, December 31st, 1969

Fill medium Bar glass ⅓ full Shaved Ice.
3 dashes Lemon Juice.
Fill up with Champagne.

Stir gently; dress with Fruit and Berries; dash with Brandy and serve with Straws.