1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

SNAPPY BRACERS

Crush the sugar and Bitters together and add a lump of ice, also a thick slice of orange. Pour into the prepared glass 11 measures of Bourbon or Rye Whisky. Jack Rose Cocktail J Calvados J Grenadine Juice of ^ Lemon or i Lime Shake well and strain into a cocktail glass.

Brandy Cocktail

f Brandy J Sweet Vermouth I dash of Angostura 3 dashes of Orange Cura9ao Stir well and strain into a cocktail glass. Squeeze a little lemon peel on the drink before serving. f Bacardi Rum J fresh Lime or Lemon Juice I dash of Grenadine Shake well and strain into a cocktail glass. J Dry Gin J Sweet Vermouth Juice ofi Orange Shake well and strain into a cocktail glass. Planter's Cocktail I measure of Jamaica Rum Juice of I Lime or J Lemon I teaspoonful ofSyrup or Sugar I dash of Angostura Bitters Shake well and strain into a cocktail glass. Grate a little nutmeg on drink before serving. Old-Fashioned Cocktail Use a small, heavy tumbler glass. Place in i lump of sugar, slightly moistened with Angostura Bitters. Bacardi Cocktail Bronx Cocktail

Rose Cocktail (French Style, I)

J Dry Gin J Dry Vermouth J Cherry Brandy Stir well and strain into a cocktail glass.

Rose Cocktail (French Style, II)

^ Dry Gin J Kirsch J Cherry Brandy Stir well and strain into a cocktail glass. f Jamaica Rum J Orange Cura9ao i fresh Orange and Lemon Juice I dash of Grenadine Shake and strain into a cock tail glass, serve with a chunk of pineapple. 98 Knickerbocker