Into small Bar glass drop:
3 lumps Ice.
1 tablespoonful Bar Sugar.
1 Egg.
Juice of 1 Lemon.
Shake well; grate Nutmeg on top and serve with Straw.
Posts Tagged ‘egg’
Egg Sour
Wednesday, December 31st, 1969Tags:egg, lemon juice, nutmeg
Posted in Non-alcoholic, The Ideal Bartender | Comments Closed
Brace Up
Wednesday, December 31st, 19691 tablespoonful Bar Sugar in large Mixing glass.
3 dashes Boker’s or Angostura Bitters.
3 dashes Lemon Juice.
2 dashes Anisette.
1 Egg.
1 jigger Brandy
½ glass Shaved Ice.
Shake well; strain into tall, thin glass; fill with Apollinaris and serve.
Tags:Angostura bitters, anisette, bitters, brandy, egg, lemon juice, pastis, seltzer
Posted in The Ideal Bartender | Comments Closed
Doray Punch
Wednesday, December 31st, 1969Fill 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
Posted in The Ideal Bartender | Comments Closed
Bismarck
Wednesday, December 31st, 19692 teaspoonfuls Vanilla Cordial in Sherry Wine glass.
1 yolk of an Egg covered with Benedictine so as not to break the yolk.
½ Wineglass Kuemmel.
1 light dash Angostura Bitters.
The colors should be kept separate and great care exercised to prevent the ingredients from running together.
Tags:acarpous, Benedictine, bitters, egg, kummel, vanilla
Posted in The Ideal Bartender | Comments Closed
Tom and Jerry
Wednesday, December 31st, 1969Make a batter by separating the yolks from whites of a given number of Eggs; beating the whites to a stiff froth and stirring the yolks until very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the batter is stiff and serve as follows:
Fill Tom and Jerry Mug ¼ full of Batter.
½ jigger Rum.
½ jigger Brandy.
Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on top and serve.
Tags:acarpous, batter, brandy, Christmas, egg, hot, nutmeg, rum, spice, winter
Posted in The Ideal Bartender | Comments Closed
