Use a Claret glass.
½ pony Olive Oil.
½ pony Vinegar.
½ pony Worcestershire Sauce.
Break one Ice Cold Egg into glass.
Add salt and Spanish Paprica and serve.
Posts Tagged ‘acarpous’
Bombay Cocktail
Wednesday, December 31st, 1969Tags: acarpous, egg, Non-alcoholic, olive oil, papkrika, vinegar, Worcestershire sauce
Posted in Non-alcoholic, The Ideal Bartender | 1 Comment »
Chocolate Punch
Wednesday, December 31st, 1969Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar.
¼ jigger Curacoa.
1 jigger Port Wine.
1 Egg.
Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.
Tags: acarpous, curaçao, egg, milk, nutmeg, port, punch, wine
Posted in The Ideal Bartender | No Comments »
Ale Sangaree
Wednesday, December 31st, 1969Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.
Tags: acarpous, ale, beer, nutmeg
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 »
American Pousse Cafe
Wednesday, December 31st, 1969Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
Tags: abricotine, acarpous, apricot, apricot brandy, brandy, Chartreuse, curaçao, layered, maraschino
Posted in The Ideal Bartender | No Comments »
