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.
Posts Tagged ‘brandy’
Tom Tom
Wednesday, December 31st, 1969Tags: acarpous, brandy, creme de menthe
Posted in The Ideal Bartender | 1 Comment »
Stinger – Country Club Style
Wednesday, December 31st, 1969Use a large Mixing glass; fill with Lump Ice.
1 jigger Old Brandy.
1 pony white Creme de Menthe.
Shake well; strain into Cocktail glass and serve.
Tags: acarpous, brandy, creme de menthe
Posted in The Ideal Bartender | No Comments »
Pousse Cafe – St. Louis
Wednesday, December 31st, 1969Pour 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.
Tags: acarpous, brandy, Chartreuse, layered, maraschino, raspberry syrup
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Leaping Frog
Wednesday, December 31st, 19691 jigger Hungarian Apricot Brandy.
Juice of ½ Lime.
Fill glass with Lump Ice.
Shake well and strain into Stem glass.
Tags: apricot, apricot brandy, brandy, lime
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Ladies’ Delight – Thursday Luncheon Punch
Wednesday, December 31st, 19691 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
½ pint of Pineapple Juice.
2 quarts Berncastler Berg.
1 pint of Bar Sugar.
Use a large Punch bowl with one Lump of Ice.
Pour in mixture; add one quart of Cook’s Imperial Champagne.
Stir well; decorate with fresh Mint, Fruit in season, and serve.
Tags: brandy, champagne, lemon juice, mint, orange juice, pineapple juice, punch, tea, wine
Posted in The Ideal Bartender | 2 Comments »
