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The Ideal Bartender eBook

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

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: 

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