Posts Tagged ‘Chartreuse’
Wednesday, December 31st, 1969
Fill large Bar glass ⅔ full Shaved Ice.
2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.
Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.
Tags: brandy, Chartreuse, dark rum, egg, island, Jamaican rum, lemon juice, nutmeg, pineapple syrup, punch, rum, seltzer, wine
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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.
Tags: acarpous, brandy, Chartreuse, layered, maraschino, raspberry syrup
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Wednesday, December 31st, 1969
Fill a Pousse Cafe glass ½ full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
Tags: acarpous, brandy, Chartreuse, curaçao, layered, maraschino, raspberry syrup, vanilla
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Monday, January 1st, 1917
Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.
Tags: acarpous, brandy, Chartreuse, curaçao, flame, layered, maraschino
Posted in The Ideal Bartender | 4 Comments »
