The Ideal Bartender | Page 7

full Shaved Ice.
1 teaspoonful Bar Sugar.

1 pony Brandy.
1 jigger Port Wine.
1 Egg.
Shake well; strain into thin glass; grate Nutmeg on top and serve.
COUPEREE
Fill large Bar glass 1/3 full Ice Cream.
3/4 jigger Brandy.
1 pony Bed Curacoa.
Mix thoroughly with a spoon.
Fill up with Plain Soda; grate Nutmeg on top and serve.
CREME DE MENTHE
Fill a Sherry glass with Shaved Ice.
1 pony Creme de Menthe.
Cut Straw in two pieces and serve.
CRIMEAN CUP A LA MARMORA (for a party of 10)
Into a small Punch bowl pour:
1 pint Orgeat Syrup.
2 jiggers Jamaica Rum.
2 jiggers Maraschino.
2-1/2 jiggers Brandy.

2 tablespoonfuls Bar Sugar.
1 quart Champagne.
1 quart Plain Soda.
Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem
glasses.
COUNTRY CLUB PUNCH
Take 1-1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4
Lemons and 2 Oranges until the Sugar becomes well saturated with the
oil from the skins. Then put the Sugar thus prepared into a large
porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
1/2 jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.

4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which
has been placed a block of clear ice. Then pour in 6 quarts Champagne.
Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or
glasses, dressing each glass with Fruit and Berries from the bowl.
COOPERSTOWN COCKTAIL
Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.
CURACOA
Into a bottle which will hold a full quart, or a little over, drop 6 ounces
of Orange Peel sliced very thin, and add 1 pint of Whiskey. Cork the
bottle securely and let it stand two weeks, shaking the bottle frequently
during that time. Next strain, the mixture, add the Syrup, pour the
strained mixture back into the cleaned bottle and let it stand 3 days,
shaking well now and then during the first day. Next, pour a teacupful
of the mixture into a mortar and beat up with it 1 drachm Powdered
Alum, 1 drachm Carbonate of Potash. Put this mixture back into the
bottle and let it stand for 10 days, at the expiration of which time the
Curacoa will be clear and ready for use.
CURACOA PUNCH
Fill large Bar glass 3/4 full Shaved Ice.

2 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
1 pony Red Curacoa.
1 jigger Brandy.
1/2 pony Jamaica Rum.
Stir; decorate with Fruit and Serve with Straws.
CURRANT SHRUB
For mixing use a porcelain-lined or agate vessel, and put in:
1-1/2 lbs. Cut Loaf Sugar.
1 quart Currant Juice
Place vessel on the fire and let it boil slowly for 10 minutes, and skim
well while boiling. Then remove vessel from fire and add 1/2 gill of
Brandy to every pint of Shrub. Bottle and cork securely. This drink is
served by simply pouring a little of the Syrup into Ice Water, as any
drink from Fruit Syrup is prepared. The basis preparation for all Shrubs
or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the
same way as directed for Currant Shrub, varying the quantity of Sugar
used to suit the kind of Fruit.
DERONDA COCKTAIL
Fill large Bar glass with Shaved Ice.
1-1/2 jiggers Calisaya.
1-1/2 jiggers Plymouth Gin.
Shake; strain into Cocktail glass and serve.

DIARRHEA DRAUGHT
Into a Whiskey glass pour:
1/2 jigger Blackberry Brandy.
1/2 pony Peach Brandy.
2 dashes Jamaica Ginger.
Grate Nutmeg on top and serve.
DIXIE COCKTAIL
Add to a plain Whiskey Cocktail:
1 dash Curacoa.
6 drops Creme de Menthe.
DREAM
Fill large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Bar Sugar.
3 dashes Lemon Juice.
1 white of an Egg.
1 Wineglass Milk and Cream.
1 jigger Tom Gin.
Shake thoroughly; strain into tall, thin glass; cover the top lightly with
Creme de Menthe and serve.
DELUSION
Use a large Mixing glass; fill with Shaved Ice.

1/2 Lime Juice.
2/3 white Creme de Menthe.
1/3 Apricot Brandy.
Shake well; strain into thin Stem glass and serve.
DORAY PUNCH
Fill large Bar glass 2/3 full Shaved Ice.
2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
1/4 jigger Jamaica Rum.
1/4 jigger green Chartreuse.
1/2 jigger Tokay Wine.
1/2 jigger Brandy.
1 white