Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
⅔ jigger Irish Whiskey.
⅔ jigger Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.
Archive for the ‘The Ideal Bartender’ Category
Admiral Schley High Ball
Wednesday, December 31st, 1969Tags: Irish whiskey, lemon juice, pineapple syrup, seltzer, Tokay, whiskey, wine
Posted in The Ideal Bartender | No Comments »
Astringent
Wednesday, December 31st, 1969½ Wineglass Port Wine.
6 dashes Jamaica Ginger.
Fill up with Brandy; stir gently and serve with little Nutmeg on top.
Tags: acarpous, brandy, gin, ginger, nutmeg, port, wine
Posted in The Ideal Bartender | No Comments »
Absinthe Cocktail
Wednesday, December 31st, 1969Mixing glass ¾ full Shaved Ice.
½ jigger Water.
½ jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.
Stir; strain into Cocktail glass and serve.
Tags: absinthe, acarpous, Benedictine, bitters, pastis
Posted in The Ideal Bartender | No Comments »
Absinthe Frappe
Wednesday, December 31st, 1969Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.
Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.
Tags: absinthe, acarpous, Benedictine, Bullock, pastis
Posted in The Ideal Bartender | No Comments »
Absinthe, French Service
Wednesday, December 31st, 1969Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.
Tags: absinthe, acarpous, pastis
Posted in The Ideal Bartender | No Comments »
