Posts Tagged ‘claret’
Wednesday, December 31st, 1969
1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.
Tags: Burgundy, claret, dark rum, Jamaican rum, lemon juice, lemon peel, rum, seltzer, wine
Posted in The Ideal Bartender | Comments Off
Wednesday, December 31st, 1969
Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.
Then strain and freeze.
Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.
Tags: Angostura bitters, bitters, brandy, claret, egg, grapes, Italian, lemon juice, orange juice, punch, wine
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Wednesday, December 31st, 1969
(2½ gallon mixture for a party of 50)
Place a good size block of Ice in a large Punch bowl.
4 jiggers Lemon Juice.
1½ lbs. Bar Sugar.
2 jiggers Orange Juice.
1½ jiggers green Chartreuse.
1 quart Brandy.
6 Quarts Tokay or Sweet Catawba Wine.
2 quarts Claret Wine.
Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.
Tags: brandy, Chartreuse, claret, lemon juice, orange juice, punch, Tokay, wine
Posted in The Ideal Bartender | 3 Comments »
Wednesday, December 31st, 1969
Fill large Bar glass ⅔ full Shaved Ice.
3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
½ jigger Tokay or Sweet Catawba Wine.
½ jigger Brandy.
Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.
Tags: abricotine, apricot brandy, brandy, Chartreuse, claret, lemon juice, lime juice, seltzer, Tokay, wine
Posted in The Ideal Bartender | 1 Comment »
Wednesday, December 31st, 1969
Fill a large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of ½ Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.
Tags: bourbon, brandy, claret, gin, lemon juice, whiskey, wine
Posted in The Ideal Bartender | Comments Off
