The Ideal Bartender eBook

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

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.

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