1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL Crimean Cup a La Marmora.—(Use a bowl for mixing.) 1 pint of orgeat syrup; % pint of Cognac; 14 pint of maraschino; 14 P'nt of Jamaica rum; J bottle of champagne; 1 bottle of soda; 3 ounces of sugar; 2 lemons and 2 oranges, cut in slices, and a few slices of pineapple. Stir up well with ladle, then place it into your dish filled with ice. Curacoa.—6 ounces of very thin orange peel; 1 pint of whisky; 1 pint of clarified syrup; 1 drachm powdered alum; 1 drachm carbonate of potash. Place the orange peel in a bottle which will hold a quart, with the whisky; cork tightly and let the contents remain for 12 days, shaking the bottle frequently. Then strain out the peel, add the syrup; shake well and let it stand for 3 days. Take out a teacupful into a mortar and beat up with the alum and potash; when well mixed pour it back into the bottle and let it remain for a week. The Curacoa will then be perfectly clear. Curacoa Punch.—(A large bar glass.) Jd table spoon of sugar; 3 or 4 dashes of lemon jnice: 1 wineglass of brandy; 1 pony'Curacoa (red); (d pony Jamaica rum. Dress with fruits as usual. Fill with fine ice and sip through a straw. Currant Brandy.—Take 1 quart of black or red currants, and fill up with 1 quart of brandy. In two months strain, and add sugar to taste. Currant Shrub.—(Use a bowl for mixing; general rule for preparing.) 1 quart of currant juice; lyi lbs. of loaf sugar. Boil it gently 8 or 10 minutes, skimming it well; take it off, and when lukewarm! add (4 gill of brandy to every pint of shrub. Bottle tight. Mix a little shrub with ice water and you will have a delicious drink. Shrub may be made of cherry or raspberry juice by this method, but the quantity of sugar must be reduced. Dizzy Sour.—(Use large bar glass.) Mash (4 lemon; 2 spoonfuLs of powdered sugar; .34 full of fine ice; 1 jigger rye whisky; 3 dashes benedictine. Shake well, strain in a sour glass, put in a piece of pineapple,' float % jigger Jamiaca rum on top and serve. Eagle Highball.—(Use small bar glass.) 1 lump of ice; 3 or 4 dashes lemon; 1 slice lemon neel; 2 to 4 dashes orange bitters; 1 jigger Tom gin. ' Fill glass with seltzer and serve. Egg Milk Punch.—(A large bar glass.) 1 egg. .34 tablespoon of sugar; 1 wineglass of brandy; 1 pony of St. Croix rum; Vo glass of fine ice; fill up with milk. Use the shaker in mixing, which must be done thoroughly to a cream. Strain; grate a little nutmeg on ton. 25