Posts Tagged ‘rum’
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
Posted in The Ideal Bartender | Comments Closed
Wednesday, December 31st, 1969
Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.
Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.
Tags:acarpous, brandy, mint, rum
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Wednesday, December 31st, 1969
Fill large Bar glass ¾ full Shaved Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
½ Juice of 1 Lemon.
¼ jigger Santa Cruz Rum.
1½ jiggers Brandy.
1 slice Orange.
1 piece of Pineapple.
Shake; dress with Fruit and serve with Straw.
Tags:brandy, pineapple, punch, rum
Posted in The Ideal Bartender | Comments Closed
Wednesday, December 31st, 1969
(For a Party of Eight)
Into a Punch bowl pour:
2½ jiggers Lemon Juice.
4 jiggers Peach Brandy.
2 jiggers Cognac Brandy.
2 jiggers Jamaica Rum.
3 pints Ice Water.
Stir well; ladle into Punch glass and serve.
Tags:brandy, cognac, peach, punch, rum
Posted in The Ideal Bartender | 1 Comment »
