The Ideal Bartender | Page 5

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.
BUSTER BROWN COCKTAIL
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.
BUTTERED RUM
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 Pineapple 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.
CALIFORNIA WINE COBBLER
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.
CATAWBA COBBLER
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.
CELERY SOUR
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.
CHAMPAGNE
Serve off the Ice very cold. Ice should never be put in the Wine.
CHAMPAGNE COBBLER
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.
CHAMPAGNE COCKTAIL
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.
CHAMPAGNE FRAPPE
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.
CHAMPAGNE JULEP
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.
CHAMPAGNE SOUR
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.
CHAMPAGNE VELVET
Fill Goblet 1/2 full ice-cold Champagne. Fill up balance of Goblet with
ice-cold Porter. Stir and serve.
CHOCOLATE PUNCH
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.

CIDER EGGNOG
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.
CLARET AND ICE
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
CLARET COBBLER
Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
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