The Ideal Bartender eBook

This eBook from the Gutenberg Project consists of approximately 40 pages of information about The Ideal Bartender.

The Ideal Bartender eBook

This eBook from the Gutenberg Project consists of approximately 40 pages of information about The Ideal Bartender.

3 teaspoonfuls Bar Sugar.

4 dashes Lemon Juice.

2 slices Orange.

2 jiggers Claret.

Shake; strain into thin glass; dress with Fruit and serve with Straws.

CLARET PUNCH (5-gallon mixture for a large reception or party of 100 people)

For mixing use a large agate or porcelain-lined vessel.

4 lbs.  Cut Loaf Sugar.

Juice of 25 Lemons.

2 quarts Brandy.

10 quarts Claret.

7 jiggers Chartreuse (green).

8 quarts Carbonated Water.

Stir well.

Place a large block of Ice in a Punch bowl and fill nearly full of the mixture, adding: 

18 Oranges, cut in slices.

1-1/2 cans sliced Pineapples.

Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.

CLOVER CLUB COCKTAIL

Fill large Bar glass 1/2 full Fine Ice.

1/2 pony Raspberry Syrup.

1/2 jigger Dry Gin.

1/2 jigger French Vermouth.

White of 1 Egg.

Shake well; strain into Cocktail glass and serve.

CLOVER LEAF COCKTAIL

Fill Mixing glass with Lump Ice.

1/2 pony Cusenier Grenadine.

The white of one Egg.

1 jigger Sir Robert Burnette’s Old Tom Gin.

Shake well and strain into a Cocktail glass.

CLUB COCKTAIL

Fill large Bar glass 1/2 full Shaved Ice.

2 dashes Angostura Bitters.

2 dashes Pineapple Syrup.

1 jigger Brandy.

Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top.  Serve.

CLUB HOUSE CLARET PUNCH

Fill large Bar glass 3/4 full Shaved Ice.

4 dashes Gum Syrup.

1 teaspoonful Lemon Juice.

1 teaspoonful Orange Juice.

2 jiggers Claret.

Shake; strain into tall, thin glass; fill up with Apollinaris or
Seltzer; dress with Fruit and serve.

CLUB HOUSE PUNCH (for a party of 20)

For mixing use a large Punch bowl.

1/2 can Peaches.

1/2 can Pineapples.

3 Oranges, sliced.

3 Lemons, sliced.

3 quarts Sweet Catawba or Tokay.

1 pint Brandy.

1-1/2 jiggers Jamaica Rum.

1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours.  Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl.  Dress the Ice with Fruit and serve with a Ladle into Punch glasses.

Copyrights
Project Gutenberg
The Ideal Bartender from Project Gutenberg. Public domain.