1917 The Ideal Bartender by Tom Bullock



Fill large Bar glass H full Shaved Ice. 2heaping teaspoonfuls Bar Sugar dissolved in a little Water. 1 whole Egg broken in. jiggers Claret Wine. Shake thoroughly; strain into Pnnch glass; sprinkle with Nutmeg on top and serve.


Fill large Bar glass^full Shaved Ice. 3teaspoonfuls Bar Sugar. 4dashes Lemon Juice.

2slices Orange. 2jiggers Claret. Shake;strain into thin glass; dress with Fruit and serve with Straws. CLARET PUNCH (5-gaIlon mixturefor a large recep tion or party of 100 people) For mixing use a large agate or porcelain-lined vessel. 4lbs. Cut Loaf Sugar. Juice of25 Lemons. 7jiggers Chartreuse (green). 8 quarts Carbonated Water. Stir well. Place a large block ofIce in a Punch bowl and fill nearly full of the mixture, adding: 2quarts Brandy. 10 quarts Claret.

18 Oranges,cut in slices. IM 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.


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