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+*** START OF THE PROJECT GUTENBERG EBOOK 13487 ***
+
+THE IDEAL BARTENDER
+
+by
+
+TOM BULLOCK
+
+1917
+
+
+
+
+
+
+
+DEDICATED
+
+TO THOSE WHO ENJOY SNUG CLUB ROOMS, THAT THEY MAY LEARN THE ART OF
+PREPARING FOR THEMSELVES WHAT IS GOOD.
+
+IS IT ANY WONDER THAT MANKIND STANDS OPEN-MOUTHED BEFORE THE BARTENDER,
+CONSIDERING THE MYSTERIES AND MARVELS OF AN ART THAT BORDERS ON MAGIC?
+RECIPES FOUND IN THIS BOOK HAVE BEEN COMPOSED AND COLLECTED, TRIED AND
+TESTED, IN A QUARTER-CENTURY OF EXPERIENCE BY TOM BULLOCK OF THE ST.
+LOUIS COUNTRY CLUB.
+
+
+
+
+A testimonial from the St. Louis Post-Dispatch which appeared in the
+form of an editorial, Wednesday evening, May 28, 1913, at a time when
+Col. Roosevelt was vindicating, by a libel suit, his reputation for
+sobriety and temperance.
+
+
+    Colonel Roosevelt's fatal admission that he drank just a part of one
+    julep at the St. Louis Country Club will come very near losing his
+    case.
+
+    Who was ever known to drink just a part of one of Tom's? Tom, than
+    whom there is no greater mixologist of any race, color or condition
+    of servitude, was taught the art of the julep by no less than Marse
+    Lilburn G. McNair, the father of the julep. In fact, the very cup
+    that Col. Roosevelt drank it from belonged to Governor McNair, the
+    first Governor of Missouri, the great-grandfather of Marse Lilburn
+    and the great-great-grandfather of the julep.
+
+    As is well known, the Country Club mint originally sprang on the
+    slopes of Parnassus and was transplanted thence to the bosky banks
+    of Culpeper Creek, Gaines County, Ky., and thence to our own
+    environs; while the classic distillation with which Tom mingles it
+    to produce his chief d'oeuvre is the oft-quoted liquefied soul of a
+    Southern moonbeam falling aslant the dewy slopes of the Cumberland
+    Mountains.
+
+    To believe that a red-blooded man, and a true Colonel at that, ever
+    stopped with just a part of one of those refreshments which have
+    made St. Louis hospitality proverbial and become one of our most
+    distinctive genre institutions, is to strain credulity too far. Are
+    the Colonel's powers of self restraint altogether transcendent? Have
+    we found the living superman at last?
+
+    When the Colonel says that he consumed just a part of one he
+    doubtless meant that he did not swallow the Mint itself, munch the
+    ice and devour the very cup.
+
+
+
+
+
+INTRODUCTION
+
+
+I have known the author of "The Ideal Bartender" for many years, and it
+is a genuine privilege to be permitted to testify to his qualifications
+for such a work.
+
+To his many friends in St. Louis, Louisville, Cincinnati, Chicago and
+elsewhere, my word will be superfluous, but to those who do not know
+him, and who are to be the gainers by following his advices, it may
+prove at the very beginning a stimulus to know something of his record
+of achievement.
+
+For the past quarter of a century he has refreshed and delighted the
+members and their friends of the Pendennis Club of Louisville and the
+St. Louis Country Club of St. Louis. In all that time I doubt if he has
+erred in even one of his concoctions. Thus if there is "many a slip
+twixt the cup and the lip" it has been none of his doing, but rather the
+fault of those who have appreciated his art too highly. But why go on!
+His work is before you. It is the best to be had. Follow on, and as you
+sip the nectar of his schemings tell your friends, to the end that both
+they and he may be benefitted.
+
+G. H. WALKER.
+
+
+
+
+ABRICONTINE POUSSE CAFE
+
+Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino,
+Curacoa, Chartreuse and Brandy in equal proportions until the glass is
+filled. The ingredients should be poured in one after the other from a
+small Wine glass, with great care, to prevent the colors from blending.
+Ignite the Brandy on top, and after it has blazed for a few seconds
+extinguishing it by placing a saucer or the bottom of another glass over
+the blazing fluid. Then serve.
+
+
+ABSINTHE
+
+(When the customer asks for Absinthe without specifying any particular
+style of service).
+
+Pour one pony of Absinthe into large Bar glass and let ice cold water
+drip from the Absinthe glass into Bar glass until full. The Absinthe
+glass has a hole in the center. By filling the bowl of the Absinthe
+glass partly with Shaved Ice, and the rest with water, the water will be
+ice cold as it drops from the Absinthe glass.
+
+
+ABSINTHE, AMERICAN SERVICE
+
+Mixing glass 3/4 full Shaved Ice.
+
+4 dashes Gum Syrup.
+
+1 pony Absinthe.
+
+Shake until outside of shaker is well frosted; strain into large
+Champagne glass and serve.
+
+
+ABSINTHE COCKTAIL
+
+Mixing glass 3/4 full Shaved Ice.
+
+1/2 jigger Water.
+
+1/2 jigger Absinthe.
+
+2 dashes Angostura Bitters.
+
+1 teaspoonful Benedictine.
+
+Stir; strain into Cocktail glass and serve.
+
+
+ABSINTHE FRAPPE
+
+Fill medium Bar glass full of Shaved Ice.
+
+1 teaspoonful Benedictine.
+
+1 pony Absinthe.
+
+Shake until outside of Shaker has frosty appearance; strain into
+six-ounce Shell glass and serve.
+
+
+ABSINTHE, FRENCH SERVICE
+
+Pour 1 pony of Absinthe into a Champagne glass which is standing in a
+bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water.
+Raise the bowl and let the Ice Water drip into the Absinthe until the
+proper color is obtained. Serve in thin Bar glass.
+
+
+ABSINTHE, ITALIAN SERVICE
+
+1 pony of Absinthe in a large Bar glass.
+
+3 pieces Cracked Ice.
+
+3 dashes Maraschino.
+
+1/2 pony Anisette.
+
+Pour Ice Water in glass, at same time stirring gently with Bar Spoon.
+Serve.
+
+
+ADMIRAL SCHLEY HIGH BALL
+
+Drop a piece of Ice into a High Ball glass.
+
+1 teaspoonful Pineapple Syrup.
+
+1 teaspoonful Lemon Juice.
+
+2/3 jigger Irish Whiskey.
+
+2/3 jigger Tokay, Angelica or Sweet Catawba Wine.
+
+Fill up with Apollinaris or Seltzer.
+
+
+ALE FLIP
+
+Fill an Ale glass nearly full.
+
+1 teaspoonful of Bar Sugar.
+
+Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink
+with a spoon alongside of the glass.
+
+
+ALE SANGAREE
+
+Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and
+serve with grated Nutmeg on top.
+
+
+AMERICAN POUSSE CAFE
+
+Fill a Pousse Cafe glass 1/4 full of Chartreuse, and add Maraschino,
+Curacoa and Brandy in equal proportions until the glass is filled. Then
+proceed as for Abricontine Pousse Cafe.
+
+
+APOLLINARIS LEMONADE
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+2 teaspoonfuls Powdered Sugar.
+
+1 Lemon's Juice.
+
+Fill up with Apollinaris; stir; strain into Lemonade glass dress with
+Fruit and serve.
+
+
+APPLE JACK COCKTAIL
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+3 dashes Gum Syrup.
+
+3 dashes Raspberry Syrup.
+
+1-1/4 jiggers Applejack.
+
+Shake; strain into Cocktail glass and serve with piece of Lemon Peel
+twisted on top.
+
+
+APPLEJACK FIX
+
+Fill large Bar glass with Shaved Ice.
+
+2 teaspoonfuls Bar Sugar, dissolved in little Water.
+
+1/4 Juice of 1 Lemon.
+
+3 dashes of Curacoa.
+
+4 dashes of any Fruit Syrup.
+
+1 jigger Applejack Brandy.
+
+Stir; dress with Fruits; serve with Straws.
+
+
+APPLEJACK SOUR
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar, dissolved in little Water.
+
+3 dashes lemon or Lime Juice.
+
+1 jigger Applejack.
+
+Stir well; strain into Sour glass; dress with Fruit and Berries and
+serve.
+
+
+"ARF-AND-ARF"
+
+Pour into an Ale glass or mug 1/2 Porter and 1/2 Ale, or Porter and
+Stout with Ale, or 1/2 Old and 1/2 New Ale.
+
+The use of the Porter and Ale is more prevalent in England. In the
+United States 1/2 Old and 1/2 New Ale is usually used when this drink is
+called for, unless otherwise specified.
+
+
+ARRACK PUNCH
+
+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.
+
+3/4 jigger Batavia Arrack.
+
+1/4 Jigger Jamaica Rum.
+
+Stir well; dash with Champagne; stir again briskly; dress with Fruit and
+Serve.
+
+
+ASTRINGENT
+
+1/2 Wineglass Port Wine.
+
+6 dashes Jamaica Ginger.
+
+Fill up with Brandy; stir gently and serve with little Nutmeg on top.
+
+
+AUDITORIUM COOLER
+
+Into large Bar glass squeeze Juice of 1 Lemon.
+
+1 teaspoonful Bar Sugar.
+
+1 bottle Ginger Ale off the ice.
+
+Stir; decorate with Fruit and Berries, Serve.
+
+
+ALL RIGHT COCKTAIL
+
+Use a large Mixing glass filled with Lump Ice.
+
+1 jigger Rye Whiskey.
+
+2/3 jigger Orange Curacoa.
+
+1 dash Angostura Bitters.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+BACARDI COCKTAIL
+
+Use a large Mixing glass.
+
+Fill with Lump Ice.
+
+1/2 jigger Cusinier Grenadine.
+
+1 jigger Bacardi Rum.
+
+Shake well and serve in a Cocktail glass.
+
+
+BACARDI COCKTAIL--Country Club Style
+
+Use a large Mixing glass.
+
+Fill with Lump Ice.
+
+1/2 Lime Juice.
+
+2 dashes Imported Grenadine.
+
+1 jigger Bacardi Rum.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+BALDY COCKTAIL
+
+Use a large Mixing glass with Lump Ice.
+
+1 jigger of Burnette's Old Tom Gin.
+
+1 pony of Orange Juice.
+
+1 Dash of Orange Bitters.
+
+Shake; strain into Cocktail glass and serve.
+
+
+BAMBOO COCKTAIL
+
+Fill large Bar glass 1/3 full Fine Ice.
+
+3/4 Sherry Wine.
+
+3/4 Italian Vermouth.
+
+Stir; strain into Cocktail glass. Serve.
+
+
+BLACK COW
+
+Use a large Mixing glass with Lump Ice.
+
+2 jiggers of Cream.
+
+1 bottle Sarsaparilla.
+
+Stir well and serve with Straws.
+
+
+BLOOD HOUND COCKTAIL
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+Add 1/2 dozen fresh Strawberries.
+
+1 jigger Burnette's Old Tom Gin.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+BOMBAY COCKTAIL
+
+Use a Claret glass.
+
+1/2 pony Olive Oil.
+
+1/2 pony Vinegar.
+
+1/2 pony Worcestershire Sauce.
+
+Break one Ice Cold Egg into glass.
+
+Add salt and Spanish Paprica and serve.
+
+
+BENEDICTINE
+
+Place an inverted Whiskey glass on the bar, set a Pony glass on it and
+fill up with Benedictine. Serve all liquors straight in this manner.
+
+
+BEEF TEA
+
+1/2 teaspoonful Beef Extract in small Bar glass.
+
+Fill glass with Hot Water. Stir well while seasoning with Pepper, Salt
+and Celery Salt. Serve with small glass of Cracked Ice and spoon on the
+side.
+
+
+BISHOP
+
+1 teaspoonful Bar Sugar in large Bar glass.
+
+2 dashes Lemon Juice with the Skin of Two Slices.
+
+Fill glass 3/4 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.
+
+
+BISHOP A LA PRUSSE
+
+Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a
+light brown color, and then place them in a deep dish and scatter over
+them 1/2 lb. of Granulated Sugar and pour on 1 pint of Port or Claret
+Wine. Then cover the dish and set aside for 24 hours before the time to
+serve. When about ready for the service, set the dish in boiling water;
+press the Juice from the Oranges with a large spoon or wooden potato
+masher and strain the Juice through a fine seive or cheese cloth. Then
+boil 1 pint of Port or Claret and mix it with the Strained Juice. Serve
+in stem Claret glasses while warm. A little Nutmeg on top improves the
+drink, but should not be added unless requested by customer or guest.
+
+
+BISMARCK
+
+2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.
+
+1 yolk of an Egg covered with Benedictine so as not to break the yolk.
+
+1/2 Wineglass Kuemmel.
+
+1 light dash Angostura Bitters.
+
+The colors should be kept separate and great care exercised to prevent
+the ingredients from running together.
+
+
+BIZZY IZZY HIGH BALL
+
+Drop 1 piece of Ice into a Highball glass.
+
+2 dashes Lemon Juice.
+
+2 teaspoonfuls Pineapple Syrup.
+
+1/2 jigger Sherry Wine.
+
+1/2 jigger Rye or Bourbon Whiskey.
+
+
+BLACK STRIPE
+
+Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add
+1 tablespoonful of Molasses.
+
+If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on
+top.
+
+If to serve cold, add 1/2 Wineglass Water. Stir well and fill up with
+Shaved Ice.
+
+
+BLACK AND TAN PUNCH (For party of 10)
+
+1 lb. white Sugar.
+
+Juice of 6 Lemons.
+
+1 quart Guinness Stout.
+
+1 quart Champagne.
+
+Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice
+cold. Serve in Punch glasses dressed with Fruit.
+
+
+BLACKTHORNE COCKTAIL
+
+Fill Mixing glass 2/3 full Shaved Ice.
+
+1/4 teaspoonful Lemon Juice.
+
+1 teaspoonful Syrup.
+
+1/2 jigger Vermouth.
+
+1/2 Jigger Sloe Gin.
+
+1 dash Angostura Bitters.
+
+2 dashes Orange Bitters.
+
+Stir; strain into Cocktail glass and serve.
+
+
+BLACKTHORNE SOUR
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+4 dashes Lime or Lemon Juice.
+
+1 teaspoonful Pineapple Syrup.
+
+1/2 teaspoonful green Chartreuse.
+
+1 jigger Sloe Gin.
+
+Stir; strain into Claret glass; ornament with Fruit and serve.
+
+
+BLIZ'S ROYAL RICKEY
+
+Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.
+
+1/2 Lime or 1/4 Lemon.
+
+4 dashes Raspberry Syrup.
+
+1 pony Vermouth.
+
+3/4 jigger Gin.
+
+Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.
+
+
+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.
+
+
+BOATING PUNCH
+
+Into a large Bar glass put:
+
+2 teaspoonfuls Bar Sugar.
+
+2 dashes Lemon Juice.
+
+1 dash Lime Juice.
+
+Fill up with Shaved Ice and add:
+
+1 pony Brandy.
+
+1 jigger Santa Cruz Bum.
+
+Stir; dress with Fruit and serve with Straws.
+
+
+BOMBAY PUNCH (2-1/2-gallon mixture for 40 people)
+
+Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in
+a Punch bowl and add:
+
+1 box Strawberries.
+
+2 Lemons, sliced.
+
+6 Oranges, sliced.
+
+1 Pineapple, cut into small pieces.
+
+1 quart Brandy.
+
+1 quart Sherry Wine.
+
+1 quart Madeira Wine.
+
+Stir well; empty into another bowl in which a block of Clear Ice has
+been placed and add:
+
+4 quarts of Champagne.
+
+2 quarts Carbonated Water.
+
+Serve into Punch glasses so that each person will have some of the
+Fruit.
+
+
+BON SOIR ("Good Night")
+
+Fill a Sherry glass 1/2 full of Shaved Ice.
+
+1/2 pony Benedictine.
+
+1/2 pony Creme Yvette.
+
+Fill up with Ginger Ale; stir gently and serve with a Straw cut in two.
+
+
+BOSTON COOLER
+
+1 Lemon Rind in large Bar glass. 3 lumps Ice. 1 bottle Ginger Ale. 1
+bottle Sarsaparilla.
+
+Serve.
+
+
+BOTTLE OF COCKTAIL
+
+Pour a quart of Whiskey or other Liquor desired into a Bar measure or
+glass pitcher and add:
+
+1 jigger Gum Syrup.
+
+1 pony Curacoa.
+
+3/4 pony Angostura Bitters.
+
+Pour back and forth from one measure or pitcher into another measure or
+pitcher until the liquid is thoroughly mixed. Bottle and cork.
+
+
+BRACE UP
+
+1 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
+
+1/2 glass Shaved Ice.
+
+Shake well; strain into tall, thin glass; fill with Apollinaris and
+serve.
+
+
+BRANDY AND GINGER ALE
+
+3 lumps of Ice in tall, thin glass.
+
+1 Wineglass Brandy.
+
+1 bottle Ginger Ale.
+
+Stir briskly and serve.
+
+
+BRANDY AND SODA
+
+2 pieces of Ice in tall, thin glass.
+
+1 Wineglass Brandy.
+
+1 bottle plain Soda.
+
+Stir briskly and serve.
+
+
+BRANDY FLIP
+
+Fill medium. Bar glass 1/4 full Shaved Ice.
+
+1 Egg broken in whole.
+
+2 level teaspoonfuls Bar Sugar.
+
+1 jigger Brandy.
+
+Shake well; strain into small Shell glass; grate a little Nutmeg on top
+and serve.
+
+
+BRANDY FLOAT
+
+Fill a Cocktail glass 2/3 full of Carbonated Water.
+
+1 pony Brandy floated on top.
+
+(Use spoon to float the Brandy).
+
+
+BRANDY JULEP
+
+Into a small Bar glass pour 3/4 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.
+
+
+BRANDY PUNCH
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar dissolved in little Water.
+
+1/2 Juice of 1 Lemon.
+
+1/4 jigger Santa Cruz Rum.
+
+1-1/2 jiggers Brandy.
+
+1 slice Orange.
+
+1 piece of Pineapple.
+
+Shake; dress with Fruit and serve with Straw.
+
+
+BRANDY SCAFFA
+
+Into a small Wineglass pour:
+
+Green Chartreuse.
+
+Maraschino.
+
+Old Brandy.
+
+In equal proportion to fill the glass, using care as in preparing
+Crustas, not to allow the colors to blend.
+
+
+BRANDY SHAKE
+
+Fill small Bar glass 3/4 full Shaved Ice.
+
+1 teaspoonful Bar Sugar.
+
+Juice of 2 Limes.
+
+1 jigger Brandy.
+
+Shake; strain into small fancy glass and serve.
+
+
+BRANDY SHRUB (2-gallon mixture for 40 people)
+
+Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12
+Lemons and add 5 quarts of Brandy. Make the bowl airtight and set it
+aside. At the expiration of 6 days add 3 quarts of Sherry wine and 6
+pounds of Loaf Sugar, which has been dissolved in 1 quart of plain Soda.
+Strain through a bag and bottle.
+
+
+BRANDY SKIN
+
+Fill a Whiskey glass 1/2 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 1/2 small teaspoonful, and stir).
+
+
+BRANDY SLING
+
+In a Whiskey glass:
+
+1 lump Ice.
+
+1 teaspoonful Sugar dissolved in little Water.
+
+1 jigger Brandy.
+
+Stir; twist in a piece of Lemon Peel; grate Nutmeg on top and serve.
+
+
+BRANDY SMASH
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+1 heaping teaspoonful Bar Sugar.
+
+3 sprigs of Mint.
+
+1 jigger Brandy.
+
+Stir; strain into fancy Stem glass and serve.
+
+
+BRANDY SOUR
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar.
+
+3 dashes Lemon or Lime Juice.
+
+3 dashes Seltzer or Apollinaris Water.
+
+1 jigger Brandy.
+
+Stir; strain into Sour glass; dress with Fruit and serve.
+
+
+BRANDY TODDY
+
+Into a Whiskey glass drop 1 lump Cracked Ice.
+
+1 teaspoonful of Bar Sugar dissolved in little Water.
+
+Stir; place the bottle before the customer and allow him to pour his own
+drink.
+
+
+BRONX COCKTAIL
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+1/3 jigger Dry Gin.
+
+1/3 jigger French Vermouth.
+
+1/3 jigger Italian Vermouth.
+
+1 Slice Orange.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+BURNT BRANDY
+
+Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and
+pour over the Sugar 1-1/2 jiggers of Cognac Brandy. Ignite the Sugar and
+Brandy and let them burn for about two minutes. Then cover the dish or
+saucer with a plate, and when the fire is extinguished pour the liquid
+into a small Bar glass and serve.
+
+
+BUSTER BROWN COCKTAIL
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+1 teaspoonful Gum Syrup.
+
+2 dashes Lemon Juice.
+
+2 dashes Orange Bitters.
+
+1 jigger Whiskey.
+
+Stir; strain into Cocktail glass and serve.
+
+
+BUTTERED RUM
+
+In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water,
+and add:
+
+1-1/4 Jiggers Rum.
+
+1 piece of Butter about the size of a Walnut.
+
+Grate Nutmeg on top and serve.
+
+
+CALIFORNIA SHERRY COBBLER
+
+1 pony of Pineapple Syrup in large Bar glass.
+
+2 jiggers California Sherry.
+
+Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a
+little Port Wine on top and serve with Straws.
+
+
+CALIFORNIA WINE COBBLER
+
+Fill tall, thin glass nearly full Shaved Ice.
+
+1 heaping teaspoonful Bar Sugar.
+
+Juice of 1 Orange.
+
+2-1/2 jiggers California Wine.
+
+Stir; ornament with Fruit and serve with Straws.
+
+
+CARLETON RICKEY--St. Louis Style
+
+Use a large Mixing glass; fill with lump Ice.
+
+Juice 1 Lime.
+
+Drop squeezed Lime in glass.
+
+1 jigger Old Bourbon Whiskey.
+
+Fill with Sweet Soda.
+
+Stir well and serve.
+
+
+CATAWBA COBBLER
+
+Fill large Bar glass 1/2 full of Shaved Ice.
+
+1 teaspoonful Bar Sugar dissolved in a little Water.
+
+1-1/2 jiggers Catawba Wine.
+
+1/4 slice of Orange.
+
+Fill with Shaved Ice; stir well; decorate with Berries and serve with
+Straws.
+
+
+CELERY SOUR
+
+Fill large Bar glass full Shaved Ice.
+
+1 teaspoonful Lemon Juice.
+
+1 teaspoonful Pineapple Syrup.
+
+1 teaspoonful Celery Bitters.
+
+Stir; strain into Fancy Wineglass with Fruit and serve.
+
+
+CENTURY CLUB PUNCH (for a party of 5)
+
+Fill glass Pitcher 1/4 full Cracked Ice.
+
+1/2 pint Jamaica Rum.
+
+1/2 pint Santa Cruz Rum.
+
+2-1/2 pints aerated Water.
+
+2-1/2 tablespoonfuls Bar Sugar.
+
+Stir well and serve in Punch glasses.
+
+
+CHAMPAGNE
+
+Serve off the Ice very cold. Ice should never be put in the Wine.
+
+
+CHAMPAGNE COBBLER
+
+1 teaspoonful Bar Sugar in large Bar glass.
+
+1 slice Lemon Peel.
+
+1 slice Orange Peel
+
+Fill glass 1/2 full Shaved Ice and fill up with Champagne. Decorate with
+Fruit and serve with Straws.
+
+
+CHAMPAGNE COCKTAIL
+
+1 lump Sugar in tall, thin glass.
+
+1 small piece Ice.
+
+2 dashes Angostura Bitters.
+
+1 piece twisted Lemon Peel.
+
+Fill up with Champagne.
+
+Stir and serve.
+
+
+CHAMPAGNE CUP (2-gallon mixture)
+
+For mixing use a large Punch bowl or other suitable vessel of glass or
+porcelain lined.
+
+4 Oranges, sliced.
+
+4 Lemons, sliced.
+
+1/2 Pineapple, sliced.
+
+1/2 pint Chartreuse.
+
+1/2 pint Abricontine.
+
+1 pint Curacoa.
+
+1 pint Cognac Brandy.
+
+1 pint Tokay Wine.
+
+Stir well and allow mixture to stand three hours. Strain into another
+bowl and add:
+
+3 quarts Champagne.
+
+3 pints Apollinaris Water.
+
+1 large piece of Ice.
+
+Stir well; decorate with Fruit; float slices of Grape Fruit on top and
+serve in Champagne glasses.
+
+
+CHAMPAGNE FRAPPE
+
+Place a bottle in a Champagne cooler and around it a freezing mixture of
+fine Ice and Salt. Twirl the bottle until it is about to freeze, when it
+will be ready to serve.
+
+
+CHAMPAGNE JULEP
+
+Fill medium size Shell glass 1/3 full Cracked Ice.
+
+2 teaspoonfuls Bar Sugar.
+
+2 sprigs bruised Mint.
+
+Pour Champagne slowly into the glass, stirring gently at the same time.
+
+Dress with fruit; dash with Brandy and serve with Straws.
+
+
+CHAMPAGNE PUNCH (for a party of 6)
+
+Into a glass Pitcher pour the Juice of 1 Lemon, and add:
+
+1/4 lb. Bar Sugar.
+
+1 jigger Strawberry Syrup.
+
+1 quart bottle Champagne.
+
+Stir with Ladle and drop in:
+
+1 sliced Orange.
+
+3 slices Pineapple.
+
+Decorate with Fruit and serve in Champagne goblets.
+
+
+CHAMPAGNE SOUR
+
+Fill medium Bar glass 1/3 full Shaved Ice.
+
+3 dashes Lemon Juice.
+
+Fill up with Champagne.
+
+Stir gently; dress with Fruit and Berries; dash with Brandy and serve
+with Straws.
+
+
+CHAMPAGNE VELVET
+
+Fill Goblet 1/2 full ice-cold Champagne. Fill up balance of Goblet with
+ice-cold Porter. Stir and serve.
+
+
+CHOCOLATE PUNCH
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+1 teaspoonful Bar Sugar.
+
+1/4 jigger Curacoa.
+
+1 jigger Port Wine.
+
+1 Egg.
+
+Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on
+top and serve.
+
+
+CIDER EGGNOG
+
+Into a large Bar glass break a fresh Egg.
+
+1 teaspoonful Sugar.
+
+4 lumps Cracked Ice.
+
+Fill up with Sweet Cider.
+
+Shake; strain into tall, thin glass and serve with grated Nutmeg on top.
+
+
+CLARET AND ICE
+
+4 lumps Ice in medium size Mineral Water glass.
+
+Fill up with Claret and serve.
+
+
+CLARET COBBLER
+
+Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
+
+1 quartered slice Orange.
+
+2 jiggers Claret.
+
+Fill up with Shaved Ice and serve with Straws.
+
+
+CLARET CUP (2-gallon mixture)
+
+For mixing use a large Punch bowl or other suitable vessel of glass or
+porcelain lined.
+
+6 Oranges, sliced.
+
+3 Lemons, sliced.
+
+2 Pineapples.
+
+2 jiggers Abricontine.
+
+4 jiggers Curacoa.
+
+4 quarts Claret.
+
+3 pints Apollinaris.
+
+Mix well with a Ladle and set aside for three hours before using. Then
+strain info another bowl, and when ready to use add 3 pints of some
+sparkling Wine, preferably Champagne. Stir gently once or twice, and
+then put in a block of clear Ice and decorate the top of it tastily with
+Fruits and let several slices of Grape Fruit float around in the bowl.
+Serve in Champagne glasses.
+
+
+CLARET FLIP
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.
+
+1 whole Egg broken in.
+
+1-1/2 Jiggers Claret Wine.
+
+Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top
+and serve.
+
+
+CLARET PUNCH
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+3 teaspoonfuls Bar Sugar.
+
+4 dashes Lemon Juice.
+
+2 slices Orange.
+
+2 jiggers Claret.
+
+Shake; strain into thin glass; dress with Fruit and serve with Straws.
+
+
+CLARET PUNCH (5-gallon mixture for a large reception or party of 100
+people)
+
+For mixing use a large agate or porcelain-lined vessel.
+
+4 lbs. Cut Loaf Sugar.
+
+Juice of 25 Lemons.
+
+2 quarts Brandy.
+
+10 quarts Claret.
+
+7 jiggers Chartreuse (green).
+
+8 quarts Carbonated Water.
+
+Stir well.
+
+Place a large block of Ice in a Punch bowl and fill nearly full of the
+mixture, adding:
+
+18 Oranges, cut in slices.
+
+1-1/2 cans sliced Pineapples.
+
+Serve from the bowl into Punch glasses with a Ladle, and renew the
+contents of the bowl from the mixing vessel as needed.
+
+
+CLOVER CLUB COCKTAIL
+
+Fill large Bar glass 1/2 full Fine Ice.
+
+1/2 pony Raspberry Syrup.
+
+1/2 jigger Dry Gin.
+
+1/2 jigger French Vermouth.
+
+White of 1 Egg.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+CLOVER LEAF COCKTAIL
+
+Fill Mixing glass with Lump Ice.
+
+1/2 pony Cusenier Grenadine.
+
+The white of one Egg.
+
+1 jigger Sir Robert Burnette's Old Tom Gin.
+
+Shake well and strain into a Cocktail glass.
+
+
+CLUB COCKTAIL
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+2 dashes Angostura Bitters.
+
+2 dashes Pineapple Syrup.
+
+1 jigger Brandy.
+
+Stir; strain into Cocktail glass; dress with Berries; dash with
+Champagne; twist a piece of Lemon Skin over the drink and drop it on
+top. Serve.
+
+
+CLUB HOUSE CLARET PUNCH
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+4 dashes Gum Syrup.
+
+1 teaspoonful Lemon Juice.
+
+1 teaspoonful Orange Juice.
+
+2 jiggers Claret.
+
+Shake; strain into tall, thin glass; fill up with Apollinaris or
+Seltzer; dress with Fruit and serve.
+
+
+CLUB HOUSE PUNCH (for a party of 20)
+
+For mixing use a large Punch bowl.
+
+1/2 can Peaches.
+
+1/2 can Pineapples.
+
+3 Oranges, sliced.
+
+3 Lemons, sliced.
+
+3 quarts Sweet Catawba or Tokay.
+
+1 pint Brandy.
+
+1-1/2 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.
+
+
+COFFEE COCKTAIL
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+1 fresh Egg.
+
+1 teaspoonful Bar Sugar.
+
+1 jigger Port Wine.
+
+1 pony Brandy.
+
+Shake; strain into medium thin glass; grate Nutmeg on top and serve.
+
+
+COHASSET PUNCH
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+1 jigger New England Rum.
+
+1 jigger Vermouth.
+
+3 dashes Gum Syrup.
+
+1 dash Orange Bitters.
+
+1/2 juice of a Lemon
+
+Stir and serve with a Preserved Peach and its liquor.
+
+
+COLD RUBY PUNCH (2-1/2-gallon mixture for 50 people)
+
+4 lbs. Cut Loaf Sugar.
+
+2 quarts Port Wine.
+
+2 quarts Batavia Arrack.
+
+6 quarts green Tea.
+
+Juice of 24 Lemons.
+
+(See instructions for mixing and serving Punches in quantities.)
+
+
+COLUMBIA SKIN
+
+This drink is identical with Whiskey Skin.
+
+
+COMPANION PUNCH (2-1/2-gallon mixture for a reception or party of 50
+people)
+
+Into a large Punch bowl pour:
+
+1-1/4 pints Lemon Juice.
+
+2 pints Gum Syrup.
+
+3/4 pint Orange Juice.
+
+1-1/4 pints Brandy.
+
+6 quarts equal parts Sweet and Dry Catawba.
+
+2 quarts Carbonated Water.
+
+When well stirred place large block of Ice in center of bowl; dress the
+Ice with Fruit and serve with a Ladle into Punch glasses.
+
+
+CONTINENTAL SOUR
+
+Fill a large Bar glass 2/3 full Shaved Ice.
+
+1 teaspoonful Bar Sugar dissolved in little Water.
+
+Juice of 1/2 Lemon.
+
+1 jigger of Whiskey, Brandy or Gin, as preferred.
+
+Shake; strain into Sour glass; dash with Claret and serve.
+
+
+CORDIAL LEMONADE
+
+Add to a plain Lemonade 1/3 Jigger of any Cordial which the customer may
+prefer, and serve.
+
+
+COUNTRY COCKTAIL
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+1 teaspoonful Bar Sugar.
+
+1 pony Brandy.
+
+1 jigger Port Wine.
+
+1 Egg.
+
+Shake well; strain into thin glass; grate Nutmeg on top and serve.
+
+
+COUPEREE
+
+Fill large Bar glass 1/3 full Ice Cream.
+
+3/4 jigger Brandy.
+
+1 pony Bed Curacoa.
+
+Mix thoroughly with a spoon.
+
+Fill up with Plain Soda; grate Nutmeg on top and serve.
+
+
+CREME DE MENTHE
+
+Fill a Sherry glass with Shaved Ice.
+
+1 pony Creme de Menthe.
+
+Cut Straw in two pieces and serve.
+
+
+CRIMEAN CUP A LA MARMORA (for a party of 10)
+
+Into a small Punch bowl pour:
+
+1 pint Orgeat Syrup.
+
+2 jiggers Jamaica Rum.
+
+2 jiggers Maraschino.
+
+2-1/2 jiggers Brandy.
+
+2 tablespoonfuls Bar Sugar.
+
+1 quart Champagne.
+
+1 quart Plain Soda.
+
+Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem
+glasses.
+
+
+COUNTRY CLUB PUNCH
+
+Take 1-1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4
+Lemons and 2 Oranges until the Sugar becomes well saturated with the oil
+from the skins. Then put the Sugar thus prepared into a large
+porcelain-lined or agate Mixing vessel, and add:
+
+12 Oranges, sliced.
+
+1 Pineapple, sliced.
+
+1 box Strawberries.
+
+2 bottles (quarts) Apollinaris Water.
+
+Stir thoroughly with oak paddle or large silver ladle, and add:
+
+1 jigger Benedictine.
+
+1 jigger Red Curacoa.
+
+1 jigger Maraschino.
+
+1/2 jigger Jamaica Rum.
+
+1 quart Brandy.
+
+4 quarts Tokay or Sweet Catawba Wine.
+
+2 quarts Madeira Wine.
+
+4 quarts Chateau Margaux.
+
+Mix well with oak paddle or ladle and strain into another bowl in which
+has been placed a block of clear ice. Then pour in 6 quarts Champagne.
+Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or
+glasses, dressing each glass with Fruit and Berries from the bowl.
+
+
+COOPERSTOWN COCKTAIL
+
+Use a large Bar glass.
+
+Fill with Lump Ice.
+
+One jigger of Sir Robert Burnette's Old Tom Gin.
+
+1/2 pony of Italian Vermouth.
+
+Six leaves of fresh Mint.
+
+Shake ingredients well together.
+
+Strain and serve in Cocktail glass.
+
+
+CURACOA
+
+Into a bottle which will hold a full quart, or a little over, drop 6
+ounces of Orange Peel sliced very thin, and add 1 pint of Whiskey. Cork
+the bottle securely and let it stand two weeks, shaking the bottle
+frequently during that time. Next strain, the mixture, add the Syrup,
+pour the strained mixture back into the cleaned bottle and let it stand
+3 days, shaking well now and then during the first day. Next, pour a
+teacupful of the mixture into a mortar and beat up with it 1 drachm
+Powdered Alum, 1 drachm Carbonate of Potash. Put this mixture back into
+the bottle and let it stand for 10 days, at the expiration of which time
+the Curacoa will be clear and ready for use.
+
+
+CURACOA PUNCH
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar.
+
+4 dashes Lemon Juice.
+
+1 pony Red Curacoa.
+
+1 jigger Brandy.
+
+1/2 pony Jamaica Rum.
+
+Stir; decorate with Fruit and Serve with Straws.
+
+
+CURRANT SHRUB
+
+For mixing use a porcelain-lined or agate vessel, and put in:
+
+1-1/2 lbs. Cut Loaf Sugar.
+
+1 quart Currant Juice
+
+Place vessel on the fire and let it boil slowly for 10 minutes, and skim
+well while boiling. Then remove vessel from fire and add 1/2 gill of
+Brandy to every pint of Shrub. Bottle and cork securely. This drink is
+served by simply pouring a little of the Syrup into Ice Water, as any
+drink from Fruit Syrup is prepared. The basis preparation for all Shrubs
+or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the
+same way as directed for Currant Shrub, varying the quantity of Sugar
+used to suit the kind of Fruit.
+
+
+DERONDA COCKTAIL
+
+Fill large Bar glass with Shaved Ice.
+
+1-1/2 jiggers Calisaya.
+
+1-1/2 jiggers Plymouth Gin.
+
+Shake; strain into Cocktail glass and serve.
+
+
+DIARRHEA DRAUGHT
+
+Into a Whiskey glass pour:
+
+1/2 jigger Blackberry Brandy.
+
+1/2 pony Peach Brandy.
+
+2 dashes Jamaica Ginger.
+
+Grate Nutmeg on top and serve.
+
+
+DIXIE COCKTAIL
+
+Add to a plain Whiskey Cocktail:
+
+1 dash Curacoa.
+
+6 drops Creme de Menthe.
+
+
+DREAM
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+1 teaspoonful Bar Sugar.
+
+3 dashes Lemon Juice.
+
+1 white of an Egg.
+
+1 Wineglass Milk and Cream.
+
+1 jigger Tom Gin.
+
+Shake thoroughly; strain into tall, thin glass; cover the top lightly
+with Creme de Menthe and serve.
+
+
+DELUSION
+
+Use a large Mixing glass; fill with Shaved Ice.
+
+1/2 Lime Juice.
+
+2/3 white Creme de Menthe.
+
+1/3 Apricot Brandy.
+
+Shake well; strain into thin Stem glass and serve.
+
+
+DORAY PUNCH
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+2 teaspoonfuls Lemon Juice.
+
+4 dashes Pineapple Syrup.
+
+4 dashes Gum Syrup.
+
+1/4 jigger Jamaica Rum.
+
+1/4 jigger green Chartreuse.
+
+1/2 jigger Tokay Wine.
+
+1/2 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.
+
+
+DORAY SOUR
+
+Fill large Bar glass 2/3 full Shaved Ice.
+
+3 dashes Gum Syrup
+
+4 dashes Lemon Juice.
+
+1 dash Lime Juice.
+
+1 teaspoonful Abricontine or green Chartreuse.
+
+1/2 jigger Tokay or Sweet Catawba Wine.
+
+1/2 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.
+
+
+DUPLEX COCKTAIL
+
+Fill large Bar glass with Shaved Ice.
+
+1/3 Jigger Old Tom Gin.
+
+1 pony Italian Vermouth.
+
+1 pony French Vermouth.
+
+3 dashes Acid Phosphate.
+
+4 dashes Orange Bitters.
+
+Shake; strain into Cocktail glass and serve.
+
+
+DURKEE COCKTAIL
+
+Fill large Bar glass 2/3 Full Shaved Ice.
+
+1 tablespoonful Bar Sugar.
+
+4 dashes Lemon Juice.
+
+3 dashes Curacoa.
+
+1 jigger Jamaica Rum.
+
+Shake well; strain into tall, thin glass; fill up with Plain Soda; stir
+gently and serve.
+
+
+EAGLE PUNCH
+
+Into a Hot Water glass drop:
+
+1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with
+muddler.
+
+1/2 jigger Bourbon Whiskey.
+
+1/2 jigger Rye Whiskey.
+
+Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg
+on top and serve.
+
+
+EAST INDIA COCKTAIL
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+3 dashes Maraschino.
+
+3 dashes Red Curacoa.
+
+3 dashes Angostura Bitters.
+
+1 jigger Brandy.
+
+Stir well; strain into Cocktail glass and serve with a piece of twisted
+Lemon Peel on top.
+
+
+EGG MILK PUNCH
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar.
+
+1 Egg
+
+1 pony Santa Cruz Rum.
+
+1 jigger Brandy.
+
+Fill up with Milk; shake thoroughly until the mixture creams; strain
+into tall thin glass; grate Nutmeg on top and serve.
+
+
+EGGNOG
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+1 Egg
+
+1 teaspoonful Bar Sugar.
+
+3/4 jigger Brandy.
+
+1/2 jigger Jamaica Rum.
+
+Fill up with Milk; shake thoroughly; strain into tall, thin glass and
+serve with little Nutmeg grated on top.
+
+
+EGGNOG (bowl of 3 gallons)
+
+Beat the yolks of 20 Eggs until thin and stir in 2-1/2 lbs. Bar Sugar
+until Sugar is thoroughly dissolved. Into this mixture pour:
+
+1-1/2 pints Jamaica Rum.
+
+2 quarts old Brandy.
+
+Mix the ingredients well by stirring. Then pour in the milk slowly,
+stirring all the while to prevent curdling. Pour carefully over the top
+of the mixture the whites of the Eggs, which have been beaten to a stiff
+froth. Fill Punch glasses from the bowl with ladle and sprinkle a little
+Nutmeg over each glassful.
+
+
+EGG SOUR
+
+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.
+
+
+EL DORADO PUNCH
+
+Fill large Bar glass nearly full Shaved Ice.
+
+1 tablespoonful Bar Sugar.
+
+1/4 jigger Whiskey.
+
+1/4 jigger Jamaica Rum.
+
+1/2 jigger Brandy.
+
+1 slice Lemon.
+
+Shake; dress with Fruit and serve with Straws.
+
+
+ENGLISH BISHOP PUNCH
+
+Roast an Orange before a fire or in a hot oven. When brown cut it in
+quarters and drop the pieces, with a few Cloves, into a small
+porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine.
+Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for
+30 minutes. Serve in Stem glasses with Nutmeg grated on top.
+
+
+FANCY WHISKEY SMASH
+
+Fill large Bar glass 1/2 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar.
+
+3 sprigs Mint pressed with muddler in 1 jigger aerated Water.
+
+1 jigger Whiskey.
+
+Stir well; strain into Sour glass; dress with Fruit and serve.
+
+
+FANNIE WARD
+
+Use a large Mixing glass with Lump Ice.
+
+White of an Egg.
+
+Juice 1/2 Lime.
+
+2 dashes imported Grenadine.
+
+1 jigger Bacardi Rum.
+
+Shake and strain into Cocktail glass.
+
+
+FEDORA
+
+Fill large Bar glass 3/4 full Shaved Ice.
+
+2 teaspoonfuls Bar Sugar dissolved in little Water.
+
+1 pony Curacoa.
+
+1 pony Brandy.
+
+1/2 pony Jamaica Hum.
+
+1/2 pony Whiskey.
+
+Shake well; dress with Fruit and serve with Straws.
+
+
+FISH CLUB PUNCH (for a party of 8)
+
+Into a Punch bowl pour:
+
+2-1/2 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.
+
+
+FOG HORN--Country Club Style
+
+Use a large Mixing glass; fill with Lump Ice.
+
+1/2 Lime Juice.
+
+1/2 Lemon Juice.
+
+1 teaspoonful Bar Sugar.
+
+1 jigger Burnette's Old Tom Gin.
+
+Stir well; strain into tall, thin glass and fill with imported Ginger
+Ale.
+
+
+FREE LOVE COCKTAIL---Club Style
+
+Lump Ice.
+
+Use Shaker.
+
+1/2 of the white of 1 Egg.
+
+3 dashes Anisette.
+
+1 jigger Old Tom Gin.
+
+1 pony fresh Cream.
+
+Shake well, serve in Cocktail glass.
+
+
+FRENCH POUSSE CAFE
+
+Fill a Pousse Cafe glass 1/2 full of Maraschino and add: Raspberry
+Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions
+until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
+
+
+GARDEN PUNCH (2-1/2 gallon mixture for a party of 50)
+
+Place a good size block of Ice in a large Punch bowl.
+
+4 jiggers Lemon Juice.
+
+1-1/2 lbs. Bar Sugar.
+
+2 jiggers Orange Juice.
+
+1-1/2 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.
+
+
+G.O.P.
+
+Use a large Mixing glass with Lump of Ice.
+
+2 jiggers of Orange Juice.
+
+2 jiggers of Grape Fruit Juice.
+
+Fill with Seltzer Water.
+
+Stir; ornament with Fruit and serve with Straws.
+
+
+GIBSON COCKTAIL
+
+Use a large Mixing glass with Lump Ice.
+
+1 jigger Gordon Gin.
+
+1 pony French Vermouth.
+
+Stir; strain and serve in Cocktail glass.
+
+
+GILLETTE COCKTAIL--Chicago Style
+
+Use a large Mixing glass; fill with Lump Ice.
+
+Juice 1/2 Lime.
+
+1-1/2 jiggers Burnette's Old Tom Gin.
+
+1/2 teaspoonful Bar Sugar.
+
+Stir well and strain into Cocktail glass.
+
+
+GIN AND CALAMUS
+
+Put 1/2 oz. of Calamus Root, which has been steeped, into a quart bottle
+of Gin.
+
+Serve as you would a Straight Drink.
+
+
+GIN DAISY
+
+Juice of 1/2 of a Lime.
+
+1 pony Cusenier Grenadine.
+
+1 jigger Sir Robert Burnette's Old Tom Gin.
+
+Serve in a Mug with Lump Ice; fill with Seltzer.
+
+Stir well and decorate with the skin of the Lime and fresh Mint and
+serve with Straws.
+
+
+GIN SOUR--Country Club Style
+
+Use a large Mixing glass.
+
+Fill with Lump Ice.
+
+1/2 Lime Juice.
+
+1/2 Orange Juice.
+
+2 dashes Pineapple Juice.
+
+1/2 pony Rock Candy Syrup.
+
+1 jigger Burnette's Old Tom Gin.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+GIN SQUASH--Country Club Style
+
+Use a large glass Stein; fill with Lump Ice.
+
+1 pony Lemon Juice.
+
+1 jigger Orange Juice.
+
+1 pony Pineapple Juice.
+
+1 pony Rock Candy Syrup.
+
+1 jigger Burnette's Old Tom Gin.
+
+Fill with Seltzer: stir well and serve.
+
+
+GOLFER'S DELIGHT--Home of Bevo--18th Hole.
+
+Use a large glass Pitcher; fill with Lump Ice.
+
+2 bottles Bevo.
+
+2 bottles Sweet Soda.
+
+Stir well and serve in a Beer glass.
+
+Fifty-fifty.
+
+
+HORSE THIEF COCKTAIL
+
+Fill a large Mixing glass with Lump Ice.
+
+2 dashes green Absinthe.
+
+1/2 pony Italian Vermouth.
+
+1 jigger Sir Robert Burnette's Old Tom Gin.
+
+Stir well and serve in a Cocktail glass.
+
+
+IRISH ROSE--Country Club Style
+
+Use a tall, thin glass; fill with Cracked Ice.
+
+1 pony imported Grenadine.
+
+1 jigger Old Bushmill Whiskey.
+
+Fill with Seltzer.
+
+Stir well and serve.
+
+
+JERSEY LIGHTNING COCKTAIL
+
+Use large Mixing glass; fill with Lump Ice.
+
+1 jigger Apple Jack Brandy.
+
+1 pony Italian Vermouth.
+
+Stir well; strain and serve in Cocktail glass.
+
+
+KNABENSCHUE--Country Club Style
+
+Use a small stone Mug; Lump Ice.
+
+1 lump Sugar.
+
+2 dashes Angostura Bitters.
+
+Fill with Champagne.
+
+Stir well; dress with fresh Mint and serve.
+
+
+L.P.W.
+
+Use a large Mixing glass.
+
+Fill with Lump See.
+
+1 jigger of Sir Robert Burnette's Old Tom Gin.
+
+1/2 pony of Italian Vermouth.
+
+1/2 pony of French Vermouth.
+
+Stir well and strain into a Cocktail glass.
+
+Add a Pickeled Onion and serve.
+
+
+LADIES' DELIGHT--Thursday Luncheon Punch
+
+1 quart of Orange Pekoe Tea (cold).
+
+1 quart of Old Country Club Brandy.
+
+1 pint of Lemon Juice.
+
+1 pint of Orange Juice.
+
+1/2 pint of Pineapple Juice.
+
+2 quarts Berncastler Berg.
+
+1 pint of Bar Sugar.
+
+Use a large Punch bowl with one Lump of Ice.
+
+Pour in mixture; add one quart of Cook's Imperial Champagne.
+
+Stir well; decorate with fresh Mint, Fruit in season, and serve.
+
+
+LEAPING FROG
+
+1 jigger Hungarian Apricot Brandy.
+
+Juice of 1/2 Lime.
+
+Fill glass with Lump Ice.
+
+Shake well and strain into Stem glass.
+
+
+LEMONADE APOLLINARIS (or Carbonated Water)
+
+Fill large Mixing glass 2/3 full fine Ice.
+
+1 tablespoonful Bar Sugar.
+
+Juice of 1 Lemon.\s+\d\d?
+
+Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into
+Lemonade glass; dress with Fruit and serve.
+
+
+LONE TREE COCKTAIL
+
+Use a large Mixing glass; fill with Lump Ice.
+
+1 jigger Burnette's Old Tom Gin.
+
+1/3 Italian Vermouth.
+
+1/3 French Vermouth.
+\s+\d\d?
+Shake well; serve in Cocktail glass.
+
+
+MINT JULEP--Kentucky Style
+
+Use a large Silver Mug.
+
+Dissolve one lump of Sugar in one-half pony of Water.
+
+Fill mug with Fine Ice.
+
+Two jiggers of Old Bourbon Whiskey.
+
+Stir well; add one boquet of Mint and serve.
+
+Be careful and not bruise the Mint.
+
+
+OVERALL JULEP--St. Louis Style
+
+Use a large Mixing glass; fill with Lump Ice.
+
+2/3 Wineglass Rye Whiskey.
+
+2/3 Wineglass Gordon Gin.
+
+1/2 Wineglass Imported Grenadine.
+
+Juice 1/2 Lemon.
+
+Juice 1/2 Lime.
+
+Shake well; pour into tall, thin glass; add one bottle Imported Club
+Soda and serve.
+
+
+ONION COCKTAIL
+
+1 jigger of Burnette's Tom Gin.
+
+1/2 of Italian Vermouth and no Bitters used.
+
+Large Bar glass with Cracked Ice and stir well.
+
+Strain and serve with an Onion.
+
+
+OLD FASHION COCKTAIL
+
+Use a Toddy glass.
+
+1 lump of Ice.
+
+2 dashes of Angostura Bitters.
+
+1 lump of Sugar and dissolve in Water.
+
+1-1/2 jiggers of Bourbon Whiskey.
+
+Twist piece of Lemon Skin over the drink and drop it in. Stir well and
+serve.
+
+
+OJEN COCKTAIL
+
+Use an old-fashion Toddy glass.
+
+1 lump Ice.
+\s+\d\d?
+Juice of 1/2 of a Lime.
+
+1 dash Angostura Bitters.
+
+2 dashes of Seltzer Water.
+
+Stir well and serve.
+
+
+PEQUOT SEMER
+
+Use a tall, thin Bar glass.
+
+Juice of a Lime.
+
+Three sprigs of fresh Mint.
+
+1 dash Cusenier Grenadine.
+
+1/2 pony Pineapple Juice.
+
+1/2 pony Orange Juice.
+
+1 jigger of Sir Robert Burnette's Old Tom Gin.\s+\d\d?
+
+Crush ingredients together; fill with Lump Ice; add Seltzer. Stir well
+and serve.
+
+
+PINEAPPLE JULEP (for a party of 6--Use a small punch bowl)
+
+1 quart of Sparkling Moselle.
+
+1 jigger Cusenier Grenadine.
+
+1 jigger Maraschino.
+
+1 jigger Sir Robert Burnette's Old Tom Gin.
+
+1 jigger Lemon Juice.
+
+1 jigger Orange Bitters.
+
+1 jigger Angostura Bitters.
+
+4 Oranges, sliced.
+
+2 Lemons, sliced.
+
+1 ripe Pineapple, sliced and quartered.
+
+4 tablespoonfuls Sugar.
+
+1 bottle Apollinaris Water.
+
+Place large square of Ice in bowl; dress with the Fruits and serve Julep
+in fancy Stem glass.
+
+
+POLO PLAYERS' DELIGHT--Horse's Neck\s+\d\d?
+
+Use a tall, thin glass.
+
+1 lump Ice.
+
+1 jigger Sir Robert Burnette's Old Tom Gin.
+
+1 Cantrell & Cochran's Ginger Ale.
+
+Stir well and serve.
+
+
+POUSSE CAFE--St. Louis
+
+Pour in Pousse Cafe glass as follows:
+
+1/6 glass Raspberry Syrup.
+
+1/6 glass Maraschino.
+
+1/6 glass Green Vanilla.
+
+1/6 glass Curacao.
+
+1/6 glass Yellow Chartreuse.
+
+1/6 glass Brandy.
+
+In preparing the above use a small Wineglass with spoon for pouring in
+each Cordial separately.
+
+Be careful they do not mix together.
+
+
+PUNCH A LA ROMAINE (for a party of 16)
+
+1 bottle Champagne.
+
+1 bottle Rum.
+
+2 tablespoons Dr. Siegert's genuine Angostura Bitters.
+
+10 Lemons.
+
+3 sweet Oranges.
+
+2 pounds Powdered Sugar.
+
+10 fresh Eggs.
+
+Dissolve the Sugar in the Juice of the Lemons and Oranges adding the
+Rind of 1 Orange.
+
+Strain through a Sieve into a bowl and add by degrees the whites of the
+Eggs beaten to a froth.
+
+Place the bowl on Ice till cold, then stir in the Rum and Wine until
+thoroughly mixed. Serve in fancy Stem glasses.
+
+
+RAMOS GIN FIZZ--Country Club Style
+
+1 lump Ice.
+
+1 dash Lemon Juice.
+
+1 dash Orange Water.
+
+White of Egg.
+
+1 jigger Burnette's Old Tom Gin.
+
+1 teaspoonful Powdered Sugar.
+
+1 pony Milk.
+
+1 dash Seltzer Water.
+
+Shake well; strain into Highball glass and serve.
+
+
+REMSEN COOLER
+
+Use a medium size Fizz glass.
+
+Peel a Lemon as you would an Apple.
+
+Place the Rind or Peeling into the Fizz glass.
+
+2 or 3 lumps of Crystal Ice.
+
+1 Wineglass of Remsen Scotch Whiskey.
+
+Fill up the balance with Club Soda; stir up slowly with a spoon and
+serve.
+
+In this country it is often the ease that people call a Remsen Cooler
+where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is
+therefore the bartender's duty to mix as desired.
+
+
+SEPTEMBER MORN COCKTAIL--Country Club Style
+
+Use a large Mixing glass; fill with Lump Ice.
+
+1/2 Lime Juice.
+
+1 jigger Burnette's Old Tom Gin.
+
+2 dashes Imported Grenadine.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+SHANDY GAFF
+
+Use a large Bar glass.
+
+Fill half the glass with Porter and half with Ginger Ale. It is also
+made with half Ale and half Ginger Ale.
+
+
+SHERRY AND BITTERS
+
+Put 2 dashes Dr. Siegert's genuine Angostura Bitters in a Sherry glass
+and roil the glass 'till the Bitters entirely cover the inside surface.
+
+Fill the glass with Sherry and serve.
+
+
+STINGER--Country Club Style
+
+Use a large Mixing glass; fill with Lump Ice.
+
+1 jigger Old Brandy.
+
+1 pony white Creme de Menthe.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+STONE SOUR
+
+Use a tall, thin glass; fill with fine Ice.
+
+1/2 pony Lemon Juice.
+
+1/2 pony Orange Juice.
+
+2 dashes Rock Candy Syrup.
+
+1 jigger Old Tom Gin.
+
+Leave in Ice; stir well and serve.
+
+
+SAMTON COCKTAIL
+
+Use a large Mixing glass with Cracked Ice.
+
+1 jigger Orange Juice.
+
+1 jigger imported Ginger Ale.
+
+Fifty-fifty.
+
+Shake well; strain into Cocktail glass and serve.
+
+
+TOM TOM
+
+Use a large Brandy Roller glass.
+
+Fill Roller half full of Fine Ice.
+
+Add 1 pony of Old Brandy.
+
+1 jigger of green Creme de Menthe and serve.
+
+
+TOM AND JERRY
+
+Make 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 1/4 full of Batter.
+
+1/2 jigger Rum.
+
+1/2 jigger Brandy.
+
+Stir well with Bar spoon; fill up with Hot Water; stir more; grate
+Nutmeg on top and serve.
+
+
+TOKAY PUNCH
+
+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.
+
+
+TWILIGHT COCKTAIL
+
+Use a large Mixing glass with Lump Ice.
+
+1 jigger Bourbon.
+
+1/2 pony Italian Vermouth.
+
+Juice of whole Lime.
+
+Shake well; strain into a Champagne glass; fill with Seltzer and serve.
+
+
+WHISKEY PUNCH--St. Louis Style
+
+Use a large Mixing glass; fill with Lump Ice.
+
+One jigger Bourbon Whiskey.
+
+1/2 pony Italian Vermouth.
+
+1/2 pony Pineapple Syrup.
+
+1/2 pony Lemon Juice.
+
+Shake well; strain into Stem glass and serve.
+
+
+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.
+
+
+WHISKEY IRISH HOT
+
+Substitute Irish for Scotch Whiskey and proceed as for Hot Scotch
+Whiskey.
+
+
+
+
+INDEX
+
+
+
+                                Page
+Abricontine Pousse Cafe
+Absinthe
+Absinthe, American Service
+Absinthe Cocktail
+Absinthe Frappe
+Absinthe, French Service
+Absinthe, Italian Service
+Admiral Schley High Ball
+Ale Flip
+Ale Sangaree
+American Pousse Cafe
+Apollinaris Lemonade
+Apple Jack Cocktail
+Apple Jack Fix
+Applejack Sour
+"Arf-And-Arf"
+Arrack Punch
+Astringent
+Auditorium Cooler
+All Right Cocktail
+
+Bacardi Cocktail
+Bacardi Cocktail--Country
+Club Style
+Baldy Cocktail
+Bamboo Cocktail
+Black Cow
+Blood Hound Cocktail
+Bombay Cocktail
+Benedictine
+Beef Tea
+Bishop
+Bishop A La Prusse
+Bismarck
+Bizzy Izzy High Ball
+Black Stripe
+Black and Tan Punch
+Blackthorne Cocktail
+Blackthorne Sour
+Bliz's Royal Rickey
+Blue Blazer
+Boating Punch
+Bombay Punch
+Bon Soir ("Good Night")
+Boston Cooler
+Bottle of Cocktail
+Brace Up
+Brandy and Ginger Ale
+Brandy and Soda
+Brandy Flip
+Brandy Float
+Brandy Julep
+Brandy Punch
+Brandy Scaffa
+Brandy Shake
+Brandy Shrub
+Brandy Skin
+Brandy Sling
+Brandy Smash
+Brandy Sour
+Brandy Toddy
+Bronx Cocktail
+Burnt Brandy
+Buster Brown Cocktail
+Buttered Rum
+
+California Sherry Cobbler
+California Wine Cobbler
+Carleton Rickey--St. Louis Style
+Catawba Cobbler
+Celery Sour
+Century Club Punch
+Champagne
+Champagne Cobbler
+Champagne Cocktail
+Champagne Cup (2-gallon Mixture)
+Champagne Frappe
+Champagne Julep
+Champagne Punch (for party of 6)
+Champagne Sour
+Champagne Velvet
+Chocolate Punch
+Cider Eggnog
+Claret and Ice
+Claret Cobbler
+Claret Cup, (2-gallon mixture)
+Claret Flip
+Claret Punch
+Claret Punch (5-gallon mixture for a large reception or party of 100 people)
+Clover Club Cocktail
+Clover Leaf Cocktail
+Club Cocktail
+Club House Claret Punch
+Club House Punch (party of 20)
+Coffee Cocktail
+Cohasset Punch
+Cold Ruby Punch (2-1/2-gallon mixture for 50 people)
+Columbia Skin
+Companion Punch (2-1/2-gallon mixture for a reception or party of 50 people)
+Continental Sour
+Cordial Lemonade
+Country Cocktail
+Couperee
+Creme De Menthe
+Crimean Cup A La Marmora
+Country Club Punch
+Cooperstown Cocktail
+Curacoa
+Curacoa Punch
+Currant Shrub
+
+Deronda Cocktail
+Diarrhea Draught
+Dixie Cocktail
+Dream
+Delusion
+Doray Punch
+Doray Sour
+Duplex Cocktail
+Durkee Cocktail
+
+Eagle Punch
+East India Cocktail
+Egg Milk Punch
+Eggnog
+Eggnog (bowl of 3 gallons)
+Egg Sour
+El Dorado Punch
+English Bishop Punch
+
+Fancy Whiskey Smash
+Fannie Ward
+Fedora
+Fish Club Punch
+Fog Horn--Country Club Style
+Free Love Cocktail--Club Style
+French Pousse Cafe
+
+Garden Punch
+G.O.P
+Gibson Cocktail
+Gillette Cocktail--Chicago Style
+Gin and Calamus
+Gin Daisy
+Gin Sour--Country Club Style
+Gin Squash--Country Club Style
+Golfer's Delight
+
+Horse Thief Cocktail
+
+Irish Rose
+
+Jersey Lightning Cocktail
+
+Knabenschue
+
+L.P.W.
+Ladies' Delight
+Leaping Frog
+Lemonade Apollinaris
+Lone Tree Cocktail
+
+Mint Julep--Kentucky Style
+
+Overall Julep--St. Louis Style
+Onion Cocktail
+Old Fashion Cocktail
+Ojen Cocktail
+
+Pequot Semer
+Pineapple Julep
+Polo Players' Delight
+Pousse Cafe--St. Louis
+Punch A La Romaine
+Ramos Gin Fizz
+Remsen Cooler
+
+September Morn Cocktail
+Shandy Gaff
+Sherry and Bitters
+Stinger
+Stone Sour
+Samton Cocktail
+
+Tom Tom
+Tom and Jerry
+Tokay Punch
+Twilight Cocktail
+
+Whiskey Punch--St. Louis Style
+Whiskey Scotch Hot
+Whiskey Irish Hot
+
+*** END OF THE PROJECT GUTENBERG EBOOK 13487 ***