1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Heatthe ale and grated lemon peel to almost boiling. Mean while beat the eggs, spices, sugar and spirit well together in another container, then pour the heated ale into the egg blend, and pour back and forth from container to saucepan until the mixture is creamy and smooth.

Ale Flip

I quart of Ale 3 Eggs(well beaten up) J teacup of Brown Sugar

1 teaspoonful of ground Ginger ^ teaspoonful ofgrated Nutmeg 2 double measures of Brandy or Rum ^ grated Peel of a Lemon

COLD CUPS AND PUNCHES

Cider Cup

Champagne Cup

(Estimate for 6 Guests) Serve in a largejug. Place in four pieces of ice and add: I liqueur glass of Calvados I liqueur glass of Cura9ao I liqueur glass of Maraschino I measure of Brandy I quart of Cider Decorate with slices oforange or fruit in season. Stir gently. (Estimate for about 20 Guests) 12 whole Eggs(beaten up) I bottle of Jamaica Rum ^ bottle of Brandy 1 pint offresh Milk or Cream Add sugar to taste and stir well. Grate J nutmeg on the punch before serving in attractive bowl with a ladle. an Rum Egg Punch

(Estimate for 6 Guests)

4 pieces of Ice 1 glass of Brandy 2 liqueur glasses of Orange Cura9ao I liqueur glass of Maraschino I liqueur glass of Apricot Brandy I liqueur glass of Grand Mar nier I quart bottle of Champagne Serve in an attractive punch bowl with ladle. Decorate with slices of orange and pineapple, or any fruit in season. Stir gently. All other wine cups may be made in the same way, by substituting the desired wine for Champagne. Should the wine be too dry, add a table- spoonful of sugar to the contents of the bowl.

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