The Ideal Bartender | Page 3

Celery Salt. Serve with small glass of Cracked Ice and spoon on the side.
BISHOP
1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass 3/4 full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.
BISHOP A LA PRUSSE
Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish and scatter over them 1/2 lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover the dish and set aside for 24 hours before the time to serve. When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the Juice through a fine seive or cheese cloth. Then boil 1 pint of Port or Claret and mix it with the Strained Juice. Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.
BISMARCK
2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.
1 yolk of an Egg covered with Benedictine so as not to break the yolk.
1/2 Wineglass Kuemmel.
1 light dash Angostura Bitters.
The colors should be kept separate and great care exercised to prevent the ingredients from running together.
BIZZY IZZY HIGH BALL
Drop 1 piece of Ice into a Highball glass.
2 dashes Lemon Juice.
2 teaspoonfuls Pineapple Syrup.
1/2 jigger Sherry Wine.
1/2 jigger Rye or Bourbon Whiskey.
BLACK STRIPE
Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add 1 tablespoonful of Molasses.
If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on top.
If to serve cold, add 1/2 Wineglass Water. Stir well and fill up with Shaved Ice.
BLACK AND TAN PUNCH (For party of 10)
1 lb. white Sugar.
Juice of 6 Lemons.
1 quart Guinness Stout.
1 quart Champagne.
Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold. Serve in Punch glasses dressed with Fruit.
BLACKTHORNE COCKTAIL
Fill Mixing glass 2/3 full Shaved Ice.
1/4 teaspoonful Lemon Juice.
1 teaspoonful Syrup.
1/2 jigger Vermouth.
1/2 Jigger Sloe Gin.
1 dash Angostura Bitters.
2 dashes Orange Bitters.
Stir; strain into Cocktail glass and serve.
BLACKTHORNE SOUR
Fill large Bar glass 2/3 full Shaved Ice.
4 dashes Lime or Lemon Juice.
1 teaspoonful Pineapple Syrup.
1/2 teaspoonful green Chartreuse.
1 jigger Sloe Gin.
Stir; strain into Claret glass; ornament with Fruit and serve.
BLIZ'S ROYAL RICKEY
Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.
1/2 Lime or 1/4 Lemon.
4 dashes Raspberry Syrup.
1 pony Vermouth.
3/4 jigger Gin.
Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.
BLUE BLAZER
Use two Pewter or Silver Mugs.
1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or jigger) Scotch Whiskey.
Ignite the mixture, and while blazing pour it several times from one mug to the other. Serve with a piece of twisted Lemon Peel on top.
BOATING PUNCH
Into a large Bar glass put:
2 teaspoonfuls Bar Sugar.
2 dashes Lemon Juice.
1 dash Lime Juice.
Fill up with Shaved Ice and add:
1 pony Brandy.
1 jigger Santa Cruz Bum.
Stir; dress with Fruit and serve with Straws.
BOMBAY PUNCH (2-1/2-gallon mixture for 40 people)
Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.
1 quart Brandy.
1 quart Sherry Wine.
1 quart Madeira Wine.
Stir well; empty into another bowl in which a block of Clear Ice has been placed and add:
4 quarts of Champagne.
2 quarts Carbonated Water.
Serve into Punch glasses so that each person will have some of the Fruit.
BON SOIR ("Good Night")
Fill a Sherry glass 1/2 full of Shaved Ice.
1/2 pony Benedictine.
1/2 pony Creme Yvette.
Fill up with Ginger Ale; stir gently and serve with a Straw cut in two.
BOSTON COOLER
1 Lemon Rind in large Bar glass. 3 lumps Ice. 1 bottle Ginger Ale. 1 bottle Sarsaparilla.
Serve.
BOTTLE OF COCKTAIL
Pour a quart of Whiskey or other Liquor desired into a Bar measure or glass pitcher and add:
1 jigger Gum Syrup.
1 pony Curacoa.
3/4 pony Angostura Bitters.
Pour back and forth from one measure or pitcher into another measure or pitcher until the liquid is thoroughly mixed. Bottle and cork.
BRACE UP
1 tablespoonful Bar Sugar in large Mixing glass.
3 dashes Boker's or Angostura Bitters.
3 dashes Lemon Juice.
2 dashes Anisette.
1 Egg.
1 jigger Brandy
1/2 glass Shaved Ice.
Shake well; strain into tall, thin glass; fill with Apollinaris and serve.
BRANDY AND GINGER ALE
3 lumps of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle Ginger Ale.
Stir briskly and serve.
BRANDY AND SODA
2 pieces of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle plain Soda.
Stir briskly and serve.
BRANDY FLIP
Fill medium. Bar glass 1/4 full Shaved Ice.
1 Egg broken in whole.
2 level teaspoonfuls Bar Sugar.
1 jigger Brandy.
Shake well; strain into small Shell glass; grate a little Nutmeg on top and