Posts Tagged ‘acarpous’

Brandy Julep

Wednesday, December 31st, 1969

Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.

Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.

Absinthe, French Service

Wednesday, December 31st, 1969

Pour 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.

Tom Tom

Wednesday, December 31st, 1969

Use a large Brandy Roller glass.
Fill Roller half full of Fine Ice.
Add 1 pony of Old Brandy.
1 jigger of green Creme de Menthe and serve.

Shandy Gaff

Wednesday, December 31st, 1969

Use a large Bar glass.
Fill half the glass with Porter and half with Ginger Ale.

It is also made with half Ale and half Ginger Ale.

Brandy Scaffa

Wednesday, December 31st, 1969

Into a small Wineglass pour:
Green Chartreuse.
Maraschino.
Old Brandy.

In equal proportion to fill the glass, using care as in preparing Crustas, not to allow the colors to blend.