Archive for the ‘The Ideal Bartender’ Category

Pousse Cafe – St. Louis

Wednesday, December 31st, 1969

Pour in Pousse Cafe glass as follows:
⅙ glass Raspberry Syrup.
⅙ glass Maraschino.
⅙ glass Green Vanilla.
⅙ glass Curacao.
⅙ glass Yellow Chartreuse.
⅙ glass Brandy.

In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.

Be careful they do not mix together.

Boating Punch

Wednesday, December 31st, 1969

Into a large Bar glass put:
2 teaspoonfuls Bar Sugar.
2 dashes Lemon Juice.
1 dash Lime Juice.

Fill up with Shaved Ice and add:
1 pony Brandy.
1 jigger Santa Cruz Rum.

Stir; dress with Fruit and serve with Straws.

Brandy and Soda

Wednesday, December 31st, 1969

2 pieces of Ice in tall, thin glass.

1 Wineglass Brandy.
1 bottle plain Soda.

Stir briskly and serve.

Champagne Cobbler

Wednesday, December 31st, 1969

1 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel

Fill glass ½ full Shaved Ice and fill up with Champagne. Decorate with Fruit and serve with Straws.

Cooperstown Cocktail

Wednesday, December 31st, 1969

Use a large Bar glass.
Fill with Lump Ice.

One jigger of Sir Robert Burnette’s Old Tom Gin.
½ pony of Italian Vermouth.
Six leaves of fresh Mint.

Shake ingredients well together.
Strain and serve in Cocktail glass.