1917 The Ideal Bartender by Tom Bullock

TOKAY PUNCH Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice oftwo Oranges and two Lem ons and one quart ofSt. Julien Claret,1jigger of Angostura Bitters. Then strain and freeze. Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.

TWILIGHT COCKTAIL

Use a large Mixing glass with Lump Ice. 1 jigger Bourbon. 3^ pony Italian Vermouth. Juice of whole Lime. Shake well; strain into a Champagne glass; fill with Seltzer and serve.

WHISKEY PUNCH—St.Louis Style

Use a large Mixing glass; fill with Lump Ice. One jigger Bourbon Whiskey. 3^ pony Italian Vermouth. 3^ pony Pineapple Syrup. 3^ pony Lemon Juice. Shake well; strain into Stem glass and serve.

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