The Ideal Bartender | Page 4

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:
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.
BRANDY PUNCH

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.
BRANDY SCAFFA
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.
BRANDY SHAKE
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.
BRANDY SKIN
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).
BRANDY SLING
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.
BRANDY SMASH
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.
BRANDY SOUR
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.
BRANDY TODDY
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.
BRONX COCKTAIL
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.

BURNT BRANDY
Place two