Posts Tagged ‘rum’
Wednesday, December 31st, 1969
(For a Party of 20)
For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1½ jiggers Jamaica Rum.
1 jigger Green Chartreuse.
Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.
Tags:brandy, Chartreuse, dark rum, Jamaican rum, lemon, orange, peach, pineapple, punch, rum, Tokay, wine
Posted in The Ideal Bartender | Comments Closed
Wednesday, December 31st, 1969
Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice ½ Lime.
2 dashes imported Grenadine.
1 jigger Bacardi Rum.
Shake and strain into Cocktail glass.
Tags:Bacardi, egg, grenadine, lime juice, rum
Posted in The Ideal Bartender | Comments Closed
Wednesday, December 31st, 1969
Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris Water in which a heaping teaspoonful of Bar Sugar has been dissolved. Add:
1 Lump Ice.
¾ jigger Batavia Arrack.
¼ Jigger Jamaica Rum.
Stir well; dash with Champagne; stir again briskly; dress with Fruit and Serve.
Tags:Batavia arrack, champagne, lime juice, punch, rum
Posted in The Ideal Bartender | Comments Closed
