The Ideal Bartender eBook

This eBook from the Gutenberg Project consists of approximately 34 pages of information about The Ideal Bartender.

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.

Copyrights
Project Gutenberg
The Ideal Bartender from Project Gutenberg. Public domain.
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