The Ideal Bartender | Page 9

ingredients together; fill with Lump Ice; add Seltzer. Stir well and serve.
PINEAPPLE JULEP (for a party of 6--Use a small punch bowl)
1 quart of Sparkling Moselle.
1 jigger Cusenier Grenadine.
1 jigger Maraschino.
1 jigger Sir Robert Burnette's Old Tom Gin.
1 jigger Lemon Juice.
1 jigger Orange Bitters.
1 jigger Angostura Bitters.
4 Oranges, sliced.
2 Lemons, sliced.
1 ripe Pineapple, sliced and quartered.
4 tablespoonfuls Sugar.
1 bottle Apollinaris Water.
Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.
POLO PLAYERS' DELIGHT--Horse's Neck\s+\d\d?
Use a tall, thin glass.
1 lump Ice.
1 jigger Sir Robert Burnette's Old Tom Gin.
1 Cantrell & Cochran's Ginger Ale.
Stir well and serve.
POUSSE CAFE--St. Louis
Pour in Pousse Cafe glass as follows:
1/6 glass Raspberry Syrup.
1/6 glass Maraschino.
1/6 glass Green Vanilla.
1/6 glass Curacao.
1/6 glass Yellow Chartreuse.
1/6 glass Brandy.
In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.
Be careful they do not mix together.
PUNCH A LA ROMAINE (for a party of 16)
1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert's genuine Angostura Bitters.
10 Lemons.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.
Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.
Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.
Place the bowl on Ice till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.
RAMOS GIN FIZZ--Country Club Style
1 lump Ice.
1 dash Lemon Juice.
1 dash Orange Water.
White of Egg.
1 jigger Burnette's Old Tom Gin.
1 teaspoonful Powdered Sugar.
1 pony Milk.
1 dash Seltzer Water.
Shake well; strain into Highball glass and serve.
REMSEN COOLER
Use a medium size Fizz glass.
Peel a Lemon as you would an Apple.
Place the Rind or Peeling into the Fizz glass.
2 or 3 lumps of Crystal Ice.
1 Wineglass of Remsen Scotch Whiskey.
Fill up the balance with Club Soda; stir up slowly with a spoon and serve.
In this country it is often the ease that people call a Remsen Cooler where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is therefore the bartender's duty to mix as desired.
SEPTEMBER MORN COCKTAIL--Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1/2 Lime Juice.
1 jigger Burnette's Old Tom Gin.
2 dashes Imported Grenadine.
Shake well; strain into Cocktail glass and serve.
SHANDY GAFF
Use a large Bar glass.
Fill half the glass with Porter and half with Ginger Ale. It is also made with half Ale and half Ginger Ale.
SHERRY AND BITTERS
Put 2 dashes Dr. Siegert's genuine Angostura Bitters in a Sherry glass and roil the glass 'till the Bitters entirely cover the inside surface.
Fill the glass with Sherry and serve.
STINGER--Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1 jigger Old Brandy.
1 pony white Creme de Menthe.
Shake well; strain into Cocktail glass and serve.
STONE SOUR
Use a tall, thin glass; fill with fine Ice.
1/2 pony Lemon Juice.
1/2 pony Orange Juice.
2 dashes Rock Candy Syrup.
1 jigger Old Tom Gin.
Leave in Ice; stir well and serve.
SAMTON COCKTAIL
Use a large Mixing glass with Cracked Ice.
1 jigger Orange Juice.
1 jigger imported Ginger Ale.
Fifty-fifty.
Shake well; strain into Cocktail glass and serve.
TOM TOM
Use a large Brandy Roller glass.
Fill Roller half full of Fine Ice.
Add 1 pony of Old Brandy.
1 jigger of green Creme de Menthe and serve.
TOM AND JERRY
Make a batter by separating the yolks from whites of a given number of Eggs; beating the whites to a stiff froth and stirring the yolks until very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the batter is stiff and serve as follows:
Fill Tom and Jerry Mug 1/4 full of Batter.
1/2 jigger Rum.
1/2 jigger Brandy.
Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on top and serve.
TOKAY PUNCH
Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.
Then strain and freeze.
Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.
TWILIGHT COCKTAIL
Use a large Mixing glass with Lump Ice.
1 jigger Bourbon.
1/2 pony Italian Vermouth.
Juice of whole Lime.
Shake well; strain into a Champagne glass; fill with Seltzer and serve.
WHISKEY PUNCH--St. Louis Style
Use a large Mixing glass; fill with Lump Ice.
One jigger Bourbon Whiskey.
1/2 pony Italian Vermouth.
1/2 pony Pineapple Syrup.
1/2 pony Lemon Juice.
Shake well; strain into Stem glass and serve.
WHISKEY SCOTCH HOT
1 lump Sugar dissolved in Hot Whiskey glass.
1 jigger Scotch Whiskey.
Fill up with Hot Water.
1 slice Lemon Peel.
Stir and serve with Nutmeg