1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

New Orleans Gin Fizz{Contd.) Juice of\Lemon

Planter's Punch Use a very tall tumbler. Fill glass with shaven ice. Add: 2 good dashes of Angostura Bitters IteaspoonfulofOrange Cura9ao I good measureofJamaica Rum Juice of 11 Limes or i Lemon I teaspoonful of Grenadine Stir well. Decorate with slice of orange and a cherry. Serve drink with straws. Gin Sling Place into a long tumbler a large piece of ice. Add: Juice off Lemon ^ tablespoonful of Powdered Sugar I measure of Gin Fill glass with water. Float a dash of Angostura Bitters on top and decorate with a slice of lemon. Singapore Gin Sling Use a large tall tumbler. Place in the glass a large piece of ice and pour in the following ingredients: I glass of Dry Gin Juice of I Lemon I teaspoonful of Sugar I dash of Angostura Bitters Fill glass f full with Soda Water, stir well and add: I liqueur glass of Curafao ^liqueurglassof CherryBrandy Decorate drink with a slice of orange.

ijteaspoonsful of Sugar I teaspoonful of Kirsch

Shake well, strain into a goblet glass and fill with iced soda water.

Zombie f oz. Pineapple Juice (un sweetened) f oz. Papaya Nectar (tinned) Juice of I good-sized Lime |-oz. bar spoon of Powdered Sugar ^ oz. Apricot Brandy 1 oz. Rum (Tropical Heavy- Bodied—90 Proof) 2 oz. Rum (Gold Label 8—86 Proof) Shake well with cubed or cracked ice and pour entire contents of shaker, without straining, into Zombie glass (14-0Z. frosted glass). Add cubed ice to fill glass. Decorate with sprig of mint, J-inch square of sliced pine apple and one green and one red cherry. Pierce fruits with a toothpick. Place toothpick on glass so that fruits are sus pended over the drink. Float on top of the drink a dash of rum(Tropical Heavy-Bodied— 151 Proof). Sprinkle powdered sugar on top and serve with straws.

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