The Ideal Bartender | Page 2

By filling the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass.
ABSINTHE, AMERICAN SERVICE
Mixing glass 3/4 full Shaved Ice.
4 dashes Gum Syrup.
1 pony Absinthe.
Shake until outside of shaker is well frosted; strain into large Champagne glass and serve.
ABSINTHE COCKTAIL
Mixing glass 3/4 full Shaved Ice.
1/2 jigger Water.
1/2 jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.
Stir; strain into Cocktail glass and serve.
ABSINTHE FRAPPE
Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.
Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.
ABSINTHE, FRENCH SERVICE
Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.
ABSINTHE, ITALIAN SERVICE
1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
1/2 pony Anisette.
Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.
ADMIRAL SCHLEY HIGH BALL
Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
2/3 jigger Irish Whiskey.
2/3 jigger Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.
ALE FLIP
Fill an Ale glass nearly full.
1 teaspoonful of Bar Sugar.
Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink with a spoon alongside of the glass.
ALE SANGAREE
Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.
AMERICAN POUSSE CAFE
Fill a Pousse Cafe glass 1/4 full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
APOLLINARIS LEMONADE
Fill large Bar glass 2/3 full Shaved Ice.
2 teaspoonfuls Powdered Sugar.
1 Lemon's Juice.
Fill up with Apollinaris; stir; strain into Lemonade glass dress with Fruit and serve.
APPLE JACK COCKTAIL
Fill large Bar glass 3/4 full Shaved Ice.
3 dashes Gum Syrup.
3 dashes Raspberry Syrup.
1-1/4 jiggers Applejack.
Shake; strain into Cocktail glass and serve with piece of Lemon Peel twisted on top.
APPLEJACK FIX
Fill large Bar glass with Shaved Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
1/4 Juice of 1 Lemon.
3 dashes of Curacoa.
4 dashes of any Fruit Syrup.
1 jigger Applejack Brandy.
Stir; dress with Fruits; serve with Straws.
APPLEJACK SOUR
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
3 dashes lemon or Lime Juice.
1 jigger Applejack.
Stir well; strain into Sour glass; dress with Fruit and Berries and serve.
"ARF-AND-ARF"
Pour into an Ale glass or mug 1/2 Porter and 1/2 Ale, or Porter and Stout with Ale, or 1/2 Old and 1/2 New Ale.
The use of the Porter and Ale is more prevalent in England. In the United States 1/2 Old and 1/2 New Ale is usually used when this drink is called for, unless otherwise specified.
ARRACK PUNCH
Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris Water in which a heaping teaspoonful of Bar Sugar has been dissolved. Add:
1 Lump Ice.
3/4 jigger Batavia Arrack.
1/4 Jigger Jamaica Rum.
Stir well; dash with Champagne; stir again briskly; dress with Fruit and Serve.
ASTRINGENT
1/2 Wineglass Port Wine.
6 dashes Jamaica Ginger.
Fill up with Brandy; stir gently and serve with little Nutmeg on top.
AUDITORIUM COOLER
Into large Bar glass squeeze Juice of 1 Lemon.
1 teaspoonful Bar Sugar.
1 bottle Ginger Ale off the ice.
Stir; decorate with Fruit and Berries, Serve.
ALL RIGHT COCKTAIL
Use a large Mixing glass filled with Lump Ice.
1 jigger Rye Whiskey.
2/3 jigger Orange Curacoa.
1 dash Angostura Bitters.
Shake well; strain into Cocktail glass and serve.
BACARDI COCKTAIL
Use a large Mixing glass.
Fill with Lump Ice.
1/2 jigger Cusinier Grenadine.
1 jigger Bacardi Rum.
Shake well and serve in a Cocktail glass.
BACARDI COCKTAIL--Country Club Style
Use a large Mixing glass.
Fill with Lump Ice.
1/2 Lime Juice.
2 dashes Imported Grenadine.
1 jigger Bacardi Rum.
Shake well; strain into Cocktail glass and serve.
BALDY COCKTAIL
Use a large Mixing glass with Lump Ice.
1 jigger of Burnette's Old Tom Gin.
1 pony of Orange Juice.
1 Dash of Orange Bitters.
Shake; strain into Cocktail glass and serve.
BAMBOO COCKTAIL
Fill large Bar glass 1/3 full Fine Ice.
3/4 Sherry Wine.
3/4 Italian Vermouth.
Stir; strain into Cocktail glass. Serve.
BLACK COW
Use a large Mixing glass with Lump Ice.
2 jiggers of Cream.
1 bottle Sarsaparilla.
Stir well and serve with Straws.
BLOOD HOUND COCKTAIL
Fill large Bar glass 1/2 full Shaved Ice.
Add 1/2 dozen fresh Strawberries.
1 jigger Burnette's Old Tom Gin.
Shake well; strain into Cocktail glass and serve.
BOMBAY COCKTAIL
Use a Claret glass.
1/2 pony Olive Oil.
1/2 pony Vinegar.
1/2 pony Worcestershire Sauce.
Break one Ice Cold Egg into glass.
Add salt and Spanish Paprica and serve.
BENEDICTINE
Place an inverted Whiskey glass on the bar, set a Pony glass on it and fill up with Benedictine. Serve all liquors straight in this manner.
BEEF TEA
1/2 teaspoonful Beef Extract in small Bar glass.
Fill glass with Hot Water. Stir well while seasoning with Pepper, Salt and