1954 Practical Bar Management by Eddie Clarke

RECIPES FOR MIXED DRINKS

allow to stand for lo minutes before proceeding. Next fill the glass with crushed powdered ice and add: li measures Bourbon Whisky (or Rye) I dash of Angostura Bitters Stir gently until the glass is frosted. Decorate the drink with 3 sprigs of mint, also a slice of pineapple or orange. Finally, pour lightly on the drink a tablespoonful ofBrandy. Serve with two drinking straws. Black Velvet Use a long tumbler. Pour in very carefully: I Guinness Stout and ^ Champagne. Golden Fizz I measure of Gin I Egg Yolk i tablespoonful of Powdered Sugar Juice offfresh Lemon Shake well and strain into medium-sized goblet glass. Fill with syphon soda. Highball Use a tall tumbler and place in: I large piece of Ice I measure of any spirit desired I dash of Angostura Bitters Fill the glass either with soda water or ginger ale as preferred. Decorate with a slice of orange or twist of lemon peel.

Tiger's Milk The contents of i Egg I part Cr^me de Cacao I part Cherry Brandy 1 part Benedictine 2 parts Italian Vermouth I sherry glass of fresh Milk Shake well and strain into a champagne glass. Frozen Daiquiri Almost fill a champagne glass with shaven ice, then tip this quantity into an electric mixer and add the following: Juice ofi fresh Lime ^ teaspoonful of Sugar I measure of Bacardi Rum After mixing, pour contents back into the champagne glass, unstrained, and serve with straws. Mint Julep The mixing and ingredients of this famous drink vary amongst bartenders, but I have always found my following recipe very popular. Putinto a long tumbler about 9 sprigs of tender, freshly- gathered mint. Add: li good teaspoonsful of Sugar ^ measure of Bourbon Whisky I teaspoonful of Peach Brandy Take the disc end of the bar spoon and pound these in gredients together, almost into a paste. To derive the full benefit of the mint flavour,

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