1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

without becoming involved, but at the same time giving the impression to the onlooker that he or she really isjoining in thefun. The bartender should suggest the non-alcoholic drinks at any suitable time, and should take the same pains to prepare them as he does his most exotic concoction. They must be made to look attractive, must beice cold and a palatable blend offruitjuices,etc.

NON-ALCOHOLIC COCKTAILS

Prairie Oyster This is one of the finest of all pick-me-ups if one is a little under the weather—providing "one can take it". Drop into a goblet glass the unbroken yolk of i egg. Add: I teaspoonful of Vinegar 3 teaspoonsful of Worcester shire Sauce I teaspoonfulofTomato Catsup Sprinkle a little red pepper on top. Then "down the hatch Tomato Juice Cocktail Pour into a shaker a wine glass of Tomato Juice and add I teaspoonful of Worcestershire Sauce. Shake well and strain into a cocktail glass. Sprinkle a little celery salt on the drinlc before serving. Lime Rose I measure of Lime Juice Cor dial J measure of Lemon Cordial ^ White of an Egg Shake well and strain into a cocktail glass.

Pussyfoot I measure of Orange Juice I measure of Lemon Juice I dash of Grenadine J White of an Egg Shake well and strain into a cocktail glass. 1 glass of Lemon Juice 2 teaspoonsful of Grenadine I Egg Yolk Shake well and strain into a cocktail glass. Temperance Special

Thirst Chaser

Juice of I Lemon Juice of^ Orange J White of an Egg

Shake in a shaker,then strain into a tumbler and fill with lemonade.

Remain Sober Place a large piece of ice in a long tumbler. Add 3 dashes of Angostura Bitters and i wine glass of Lime Juice Cordial. Fill the tumbler with syphon soda water.

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