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Words of Wisdom

“Any dumb bastard who tosses off [Fish House Punch] without due regard for its historical significance should be made to stand in the corner for one hour with nothing but a bottle of Pepsi-Cola to comfort him.”
— Victor BergeronTrader Vic's Bartender’s Guide

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See Also

  • A Dash of Bitters!
  • Ardent Spirits
  • Art of Drink
  • Bar-Tender’s Guide (1887)
  • Cocktail Chronicles
  • Cocktail Jen
  • Dr. Bamboo
  • Drink Dogma
  • eGullet Cocktail Forum
  • Gumbo Pages’ Cocktails
  • Imbibe Magazine
  • Jeffrey Morgenthaler
  • Jimmy’s Cocktail Hour
  • Kaiser Penguin
  • MOTAC Blog
  • Spirits and Cocktails
  • The Grog Blog
  • Webtender

Tag: lemon peel

Brandy Skin

Fill a Whiskey glass ½ full Hot Water and pour in:
1 jigger Brandy.

Twist a piece of Lemon Skin on top and serve.

(It may occur that a customer will ask for a little Sugar. In that case add ½ small teaspoonful, and stir).

Posted on 31st of December, 196921st of November, 2006Categories The Ideal BartenderTags brandy, hot, lemon peel

Eagle Punch

Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with muddler.
½ jigger Bourbon Whiskey.
½ jigger Rye Whiskey.

Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on top and serve.

Posted on 31st of December, 19691st of April, 2008Categories The Ideal BartenderTags bourbon, hot, lemon peel, nutmeg, punch, rye, whiskey, winter

Blue Blazer

Use two Pewter or Silver Mugs.

1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or jigger) Scotch Whiskey.

Ignite the mixture, and while blazing pour it several times from one mug to the other. Serve with a piece of twisted Lemon Peel on top.

Posted on 31st of December, 196921st of November, 2006Categories The Ideal BartenderTags acarpous, fire, hot, Jerry Thomas, lemon peel, Scotch whisky

Bishop

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.

Posted on 31st of December, 19693rd of April, 2008Categories The Ideal BartenderTags Burgundy, claret, dark rum, Jamaican rum, lemon juice, lemon peel, rum, seltzer, wine

Whiskey Scotch Hot

1 lump Sugar dissolved in Hot Whiskey glass.
1 jigger Scotch Whiskey.

Fill up with Hot Water.
1 slice Lemon Peel.

Stir and serve with Nutmeg sprinkled on top.

Posted on 31st of December, 19691st of April, 2008Categories The Ideal BartenderTags hot, lemon peel, nutmeg, Scotch whisky, winter

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