The Ideal Bartender eBook

This eBook from the Gutenberg Project consists of approximately 40 pages of information about The Ideal Bartender.

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.


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.


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.


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.


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.


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.


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.

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