The Ideal Bartender | Page 4

serve.
BRANDY FLOAT
Fill a Cocktail glass 2/3 full of Carbonated Water.
1 pony Brandy floated on top.
(Use spoon to float the Brandy).
BRANDY JULEP
Into a small Bar glass pour 3/4 Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.
Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.
BRANDY PUNCH
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
1/2 Juice of 1 Lemon.
1/4 jigger Santa Cruz Rum.
1-1/2 jiggers Brandy.
1 slice Orange.
1 piece of Pineapple.
Shake; dress with Fruit and serve with Straw.
BRANDY SCAFFA
Into a small Wineglass pour:
Green Chartreuse.
Maraschino.
Old Brandy.
In equal proportion to fill the glass, using care as in preparing Crustas, not to allow the colors to blend.
BRANDY SHAKE
Fill small Bar glass 3/4 full Shaved Ice.
1 teaspoonful Bar Sugar.
Juice of 2 Limes.
1 jigger Brandy.
Shake; strain into small fancy glass and serve.
BRANDY SHRUB (2-gallon mixture for 40 people)
Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12 Lemons and add 5 quarts of Brandy. Make the bowl airtight and set it aside. At the expiration of 6 days add 3 quarts of Sherry wine and 6 pounds of Loaf Sugar, which has been dissolved in 1 quart of plain Soda. Strain through a bag and bottle.
BRANDY SKIN
Fill a Whiskey glass 1/2 full Hot Water and pour in:
1 jigger Brandy.
Twist a piece of Lemon Skin on top and serve.
(It may occur that a customer will ask for a little Sugar. In that case add 1/2 small teaspoonful, and stir).
BRANDY SLING
In a Whiskey glass:
1 lump Ice.
1 teaspoonful Sugar dissolved in little Water.
1 jigger Brandy.
Stir; twist in a piece of Lemon Peel; grate Nutmeg on top and serve.
BRANDY SMASH
Fill large Bar glass 1/2 full Shaved Ice.
1 heaping teaspoonful Bar Sugar.
3 sprigs of Mint.
1 jigger Brandy.
Stir; strain into fancy Stem glass and serve.
BRANDY SOUR
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar.
3 dashes Lemon or Lime Juice.
3 dashes Seltzer or Apollinaris Water.
1 jigger Brandy.
Stir; strain into Sour glass; dress with Fruit and serve.
BRANDY TODDY
Into a Whiskey glass drop 1 lump Cracked Ice.
1 teaspoonful of Bar Sugar dissolved in little Water.
Stir; place the bottle before the customer and allow him to pour his own drink.
BRONX COCKTAIL
Fill large Bar glass 3/4 full Shaved Ice.
1/3 jigger Dry Gin.
1/3 jigger French Vermouth.
1/3 jigger Italian Vermouth.
1 Slice Orange.
Shake well; strain into Cocktail glass and serve.
BURNT BRANDY
Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and pour over the Sugar 1-1/2 jiggers of Cognac Brandy. Ignite the Sugar and Brandy and let them burn for about two minutes. Then cover the dish or saucer with a plate, and when the fire is extinguished pour the liquid into a small Bar glass and serve.
BUSTER BROWN COCKTAIL
Fill large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Gum Syrup.
2 dashes Lemon Juice.
2 dashes Orange Bitters.
1 jigger Whiskey.
Stir; strain into Cocktail glass and serve.
BUTTERED RUM
In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water, and add:
1-1/4 Jiggers Rum.
1 piece of Butter about the size of a Walnut.
Grate Nutmeg on top and serve.
CALIFORNIA SHERRY COBBLER
1 pony of Pineapple Syrup in large Bar glass.
2 jiggers California Sherry.
Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.
CALIFORNIA WINE COBBLER
Fill tall, thin glass nearly full Shaved Ice.
1 heaping teaspoonful Bar Sugar.
Juice of 1 Orange.
2-1/2 jiggers California Wine.
Stir; ornament with Fruit and serve with Straws.
CARLETON RICKEY--St. Louis Style
Use a large Mixing glass; fill with lump Ice.
Juice 1 Lime.
Drop squeezed Lime in glass.
1 jigger Old Bourbon Whiskey.
Fill with Sweet Soda.
Stir well and serve.
CATAWBA COBBLER
Fill large Bar glass 1/2 full of Shaved Ice.
1 teaspoonful Bar Sugar dissolved in a little Water.
1-1/2 jiggers Catawba Wine.
1/4 slice of Orange.
Fill with Shaved Ice; stir well; decorate with Berries and serve with Straws.
CELERY SOUR
Fill large Bar glass full Shaved Ice.
1 teaspoonful Lemon Juice.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Celery Bitters.
Stir; strain into Fancy Wineglass with Fruit and serve.
CENTURY CLUB PUNCH (for a party of 5)
Fill glass Pitcher 1/4 full Cracked Ice.
1/2 pint Jamaica Rum.
1/2 pint Santa Cruz Rum.
2-1/2 pints aerated Water.
2-1/2 tablespoonfuls Bar Sugar.
Stir well and serve in Punch glasses.
CHAMPAGNE
Serve off the Ice very cold. Ice should never be put in the Wine.
CHAMPAGNE COBBLER
1 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel
Fill glass 1/2 full Shaved Ice and fill up with Champagne. Decorate with Fruit and serve