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diff --git a/old/13487.txt b/old/13487.txt new file mode 100644 index 0000000..2f0bd93 --- /dev/null +++ b/old/13487.txt @@ -0,0 +1,3191 @@ +The Project Gutenberg eBook, The Ideal Bartender, by Tom Bullock + + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + + + + +Title: The Ideal Bartender + +Author: Tom Bullock + +Release Date: September 17, 2004 [eBook #13487] + +Language: English + +Character set encoding: ISO-646-US (US-ASCII) + + +***START OF THE PROJECT GUTENBERG EBOOK THE IDEAL BARTENDER*** + + +E-text prepared by Stephen Schulze and the Project Gutenbert Online +Distributed Proofreading Team from scans courtesy of Michigan State +University + + + +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 THE IDEAL BARTENDER*** + + +******* This file should be named 13487.txt or 13487.zip ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/1/3/4/8/13487 + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without 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