The Ideal Bartender | Page 6

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 info 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.
CLARET FLIP
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.
CLARET PUNCH
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.
CLOVER CLUB COCKTAIL
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.
CLOVER LEAF COCKTAIL
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.
CLUB COCKTAIL
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.
CLUB HOUSE CLARET PUNCH
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.
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.
COFFEE COCKTAIL
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.
COHASSET PUNCH
Fill large Bar glass 1/2 full Shaved Ice.
1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
1 dash Orange Bitters.
1/2 juice of a Lemon
Stir and serve with a Preserved Peach and its liquor.
COLD RUBY PUNCH (2-1/2-gallon mixture for 50 people)
4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.
(See instructions for mixing and serving Punches in quantities.)
COLUMBIA SKIN
This drink is identical with Whiskey Skin.
COMPANION PUNCH (2-1/2-gallon mixture for a reception or party
of 50 people)

Into a large Punch bowl pour:
1-1/4 pints Lemon Juice.
2 pints Gum Syrup.
3/4 pint Orange Juice.
1-1/4 pints Brandy.
6 quarts equal parts Sweet and Dry Catawba.
2 quarts Carbonated Water.
When well stirred place large block of Ice in center of bowl; dress the
Ice with Fruit and serve with a Ladle into Punch glasses.
CONTINENTAL SOUR
Fill a large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of 1/2 Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.
CORDIAL LEMONADE
Add to a plain Lemonade 1/3 Jigger of any Cordial which the customer
may prefer, and serve.
COUNTRY COCKTAIL
Fill large Bar glass 2/3