1954 Practical Bar Management by Eddie Clarke

RECIPES FOR MIXED DRINKS

or 3 measures of Cointreau Curasao I pint of Soda Water Add a little sugar to taste, and keep it dry and not too sweet. Add ice and garnish with very thin slices of green lime. This is a particularly delicate Punch, and Barbados Rum is less likely to overpower the delicate wine flavours than Jamaica. 3 bottles of Jamaica Rum bottles of Brandy 1 lb. Loaf Sugar 2 quarts offresh Water I quart of Lime or Lemon Juice I wine glass of Peach Brandy Put the sugar in the punch bowl and pour on enough water to dissolve completely, then pour in the various spirits and liquids, stirring well. Allow the mixture to stand for an hour or so, then before serving put in a large piece of ice. Fish House Punch

Rock and Rye I bottle of Rye Whisky I tot of Rum ^ cup of Rock Candy Sugar 1 dozen Cloves 2 quarters fresh Orange (with peel) 2 quarters fresh Lemon (with peel) 2 sticks of Cinnamon Put all the ingredients into a jar, first spike the orange and lemon with the cloves, cover with the Rye,leave to stand for 2 weeks. Serve in cocktail glasses, with a little fresh lemon juice. This is a wonderful cure for colds, chills, migraine, swamp fever, or London fogs.

Bengal Lancers Punch

bottle of Champagne I cup of Orange Juice 1 cup of fresh Pineapple Juice 2 measures of Jamaica or Bar bados Rum I quart of Claret ^ cup of Lime Juice

COOLERS, COBBLERS, FLIPS, NOGGS, SOURS AND SLINGS

measures of Gin measures of Thick Cream

New Orleans Gin Fizz Pour into a cocktail shaker with plenty of ice:

^ White of an Egg

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