The Ideal Bartender | Page 8

of an Egg.
Shake hard; strain into thin Bar glass; dress with Fruit; dash with
Seltzer; grate Nutmeg on top and serve.
DORAY SOUR
Fill large Bar glass 2/3 full Shaved Ice.
3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash Lime Juice.

1 teaspoonful Abricontine or green Chartreuse.
1/2 jigger Tokay or Sweet Catawba Wine.
1/2 jigger Brandy.
Stir well and strain into a fancy Sour glass; dress with Fruits; dash with
Apollinaris or Seltzer; top off with a little Claret and serve.
DUPLEX COCKTAIL
Fill large Bar glass with Shaved Ice.
1/3 Jigger Old Tom Gin.
1 pony Italian Vermouth.
1 pony French Vermouth.
3 dashes Acid Phosphate.
4 dashes Orange Bitters.
Shake; strain into Cocktail glass and serve.
DURKEE COCKTAIL
Fill large Bar glass 2/3 Full Shaved Ice.
1 tablespoonful Bar Sugar.
4 dashes Lemon Juice.
3 dashes Curacoa.
1 jigger Jamaica Rum.
Shake well; strain into tall, thin glass; fill up with Plain Soda; stir
gently and serve.

EAGLE PUNCH
Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with
muddler.
1/2 jigger Bourbon Whiskey.
1/2 jigger Rye Whiskey.
Fill up with boiling Water; twist a piece of Lemon Peel and grate
Nutmeg on top and serve.
EAST INDIA COCKTAIL
Fill large Bar glass 3/4 full Shaved Ice.
3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
1 jigger Brandy.
Stir well; strain into Cocktail glass and serve with a piece of twisted
Lemon Peel on top.
EGG MILK PUNCH
Fill large Bar glass 1/2 full Shaved Ice.
2 teaspoonfuls Bar Sugar.
1 Egg
1 pony Santa Cruz Rum.

1 jigger Brandy.
Fill up with Milk; shake thoroughly until the mixture creams; strain
into tall thin glass; grate Nutmeg on top and serve.
EGGNOG
Fill large Bar glass 1/2 full Shaved Ice.
1 Egg
1 teaspoonful Bar Sugar.
3/4 jigger Brandy.
1/2 jigger Jamaica Rum.
Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve
with little Nutmeg grated on top.
EGGNOG (bowl of 3 gallons)
Beat the yolks of 20 Eggs until thin and stir in 2-1/2 lbs. Bar Sugar
until Sugar is thoroughly dissolved. Into this mixture pour:
1-1/2 pints Jamaica Rum.
2 quarts old Brandy.
Mix the ingredients well by stirring. Then pour in the milk slowly,
stirring all the while to prevent curdling. Pour carefully over the top of
the mixture the whites of the Eggs, which have been beaten to a stiff
froth. Fill Punch glasses from the bowl with ladle and sprinkle a little
Nutmeg over each glassful.
EGG SOUR
Into small Bar glass drop:

3 lumps Ice.
1 tablespoonful Bar Sugar.
1 Egg.
Juice of 1 Lemon.
Shake well; grate Nutmeg on top and serve with Straw.
EL DORADO PUNCH
Fill large Bar glass nearly full Shaved Ice.
1 tablespoonful Bar Sugar.
1/4 jigger Whiskey.
1/4 jigger Jamaica Rum.
1/2 jigger Brandy.
1 slice Lemon.
Shake; dress with Fruit and serve with Straws.
ENGLISH BISHOP PUNCH
Roast an Orange before a fire or in a hot oven. When brown cut it in
quarters and drop the pieces, with a few Cloves, into a small
porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine.
Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire
for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.
FANCY WHISKEY SMASH
Fill large Bar glass 1/2 full Shaved Ice.
2 teaspoonfuls Bar Sugar.

3 sprigs Mint pressed with muddler in 1 jigger aerated Water.
1 jigger Whiskey.
Stir well; strain into Sour glass; dress with Fruit and serve.
FANNIE WARD
Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice 1/2 Lime.
2 dashes imported Grenadine.
1 jigger Bacardi Rum.
Shake and strain into Cocktail glass.
FEDORA
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
1 pony Curacoa.
1 pony Brandy.
1/2 pony Jamaica Hum.
1/2 pony Whiskey.
Shake well; dress with Fruit and serve with Straws.
FISH CLUB PUNCH (for a party of 8)
Into a Punch bowl pour:

2-1/2 jiggers Lemon Juice.
4 jiggers Peach Brandy.
2 jiggers Cognac Brandy.
2 jiggers Jamaica Rum.
3 pints Ice Water.
Stir well; ladle into Punch glass and serve.
FOG HORN--Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1/2 Lime Juice.
1/2 Lemon Juice.
1 teaspoonful Bar Sugar.
1 jigger Burnette's Old Tom Gin.
Stir well; strain into tall, thin glass and fill with imported Ginger Ale.
FREE LOVE COCKTAIL---Club Style
Lump Ice.
Use Shaker.
1/2 of the white of 1 Egg.
3 dashes Anisette.
1 jigger Old Tom Gin.
1 pony fresh Cream.

Shake well, serve in Cocktail glass.
FRENCH POUSSE CAFE
Fill a Pousse Cafe glass 1/2 full of Maraschino