Edwin H. Steadman
[Editorial note: Handwritten inscription]
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Dedicated
TO THOSE WHO ENJOY SNUG CLUB ROOMS, THAT THEY MAY LEARN THE ART OF PREPARING FOR THEMSELVES WHAT IS GOOD
[Illustration: A small illustration of an ornate lamp.]
IS IT ANY WONDER THAT MANKIND STANDS OPEN-MOUTHED BEFORE THE BARTENDER, CONSIDERING THE MYSTERIES AND MARVELS OF AN ART THAT BORDERS ON MAGIC? THE 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.
COPYRIGHTED 1917
BY
TOM BULLOCK
ALL RIGHTS RESERVED
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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.
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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.
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 extinguish it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.
(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.
Fill 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.
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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.
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.
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.
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.
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Dissolve in an Ale glass 1 teaspoonful
Bar Sugar. Fill up with
Ale and serve with grated
Nutmeg on top.
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.
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.
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.
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.
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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.
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.
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.
1/2 Wineglass Port Wine.
6 dashes Jamaica Ginger.
Fill up with Brandy; stir gently and serve with little Nutmeg on top.
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.
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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.
Use a large Mixing glass.
Fill with Lump Ice.
1/2 jigger Cusiner 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.
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.
Fill large Bar glass 1/3 full Fine Ice.
3/4 jigger Sherry Wine.
3/4 jigger Italian Vermouth.
Stir; strain into Cocktail glass. Serve.
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Use a large Mixing glass with Lump Ice.
2 jiggers of Cream.
1 bottle Sarsaparilla.
Stir well and serve with Straws.
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.
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.
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.
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.
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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.
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.
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.
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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.
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.
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.
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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.
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.
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.
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 Rum.
Stir; dress with Fruit and serve with Straws.
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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.
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.
1 Lemon Rind in large Bar glass.
3 lumps Ice.
1 bottle Giner Ale.
1 bottle Sarsaparilla.
Serve.
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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.
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 Apollinarisand serve.
3 lumps of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle Ginger Ale.
Stir briskly and serve.
2 pieces of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle plain Soda.
Stir briskly and serve.
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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.
Fill a Cocktail glass 2/3 full of Carbonated Water.
1 pony Brandy floated on top.
(Use spoon to float the Brandy).
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.
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.
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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.
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.
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).
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.
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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.
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.
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.
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.
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.
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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.
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 Pineappple 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.
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.
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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.
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.
Serve off the Ice very cold.
Ice should never be put in the
Wine.
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.
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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.
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.
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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.
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.
Fill Goblet 1/2 full ice-cold
Champagne. Fill up balance of Goblet with ice-cold
Porter. Stir and serve.
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.
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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.
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
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 into 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.
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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.
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.
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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.
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.
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.
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.
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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.
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.
Fill large Bar glass 1/2 full Shaved Ice.
1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
