The Ideal Bartender

Into a Punch bowl pour:

2½ jiggers Lemon Juice.

4 jiggers Peach Brandy.

2 jiggers Cognac Brandy.

2 jiggers Jamaica Rum.

3 pints Ice Water.

Stir well; ladle into Punch glass and serve.

Use a large Mixing glass; fill with Lump Ice.

½ Lime Juice.

½ Lemon Juice.

1 teaspoonful Bar Sugar.

1 jigger Burnette's Old Tom Gin.

Stir well; strain into tall, thin glass and fill with imported Ginger Ale.

Lump Ice.

Use Shaker.

½ of the white of 1 Egg.

3 dashes Anisette.

1 jigger Old Tom Gin.

1 pony fresh Cream.

Shake well, serve in Cocktail glass.

Fill a Pousse Cafe glass ½ full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.

Place a good size block of Ice in a large Punch bowl.

4 jiggers Lemon Juice.

1½ lbs. Bar Sugar.

2 jiggers Orange Juice.

1½ jiggers green Chartreuse.

1 quart Brandy.

6 Quarts Tokay or Sweet Catawba Wine.

2 quarts Claret Wine.

Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.

Use a large Mixing glass with Lump of Ice.

2 jiggers of Orange Juice.

2 jiggers of Grape Fruit Juice.

Fill with Seltzer Water.

Stir; ornament with Fruit and serve with Straws.

Use a large Mixing glass with Lump Ice.

1 jigger Gordon Gin.

1 pony French Vermouth.

Stir; strain and serve in Cocktail glass.

Use a large Mixing glass; fill with Lump Ice.

Juice ½ Lime.

1½ jiggers Burnette's Old Tom Gin.

½ teaspoonful Bar Sugar.

Stir well and strain into Cocktail glass.

Put ½ oz. of Calamus Root, which has been steeped, into a quart bottle of Gin.

Serve as you would a Straight Drink.

Juice of ½ of a Lime.

1 pony Cusenier Grenadine.

1 jigger Sir Robert Burnette's Old Tom Gin.

Serve in a Mug with Lump Ice; fill with Seltzer.

Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.

Use a large Mixing glass.

Fill with Lump Ice.

½ Lime Juice.

½ Orange Juice.

2 dashes Pineapple Juice.

½ pony Rock Candy Syrup.

1 jigger Burnette's Old Tom Gin.

Shake well; strain into Cocktail glass and serve.

Use a large glass Stein; fill with Lump Ice.

1 pony Lemon Juice.

1 jigger Orange Juice.

1 pony Pineapple Juice.

1 pony Rock Candy Syrup.

1 jigger Burnette's Old Tom Gin.

Fill with Seltzer: stir well and serve.

Use a large glass Pitcher; fill with Lump Ice.

2 bottles Bevo.

2 bottles Sweet Soda.

Stir well and serve in a Beer glass.

Fifty-fifty.

Fill a large Mixing glass with Lump Ice.

2 dashes green Absinthe.

½ pony Italian Vermouth.

1 jigger Sir Robert Burnette's Old Tom Gin.

Stir well and serve in a Cocktail glass.

Use a tall, thin glass; fill with Cracked Ice.

1 pony imported Grenadine.

1 jigger Old Bushmill Whiskey.

Fill with Seltzer.

Stir well and serve.

Use large Mixing glass; fill with Lump Ice.

1 jigger Apple Jack Brandy.

1 pony Italian Vermouth.

Stir well; strain and serve in Cocktail glass.

Use a small stone Mug; Lump Ice.

1 lump Sugar.

2 dashes Angostura Bitters.

Fill with Champagne.

Stir well; dress with fresh Mint and serve.

Use a large Mixing glass.

Fill with Lump See.

1 jigger of Sir Robert Burnette's Old Tom Gin.

½ pony of Italian Vermouth.

½ pony of French Vermouth.

Stir well and strain into a Cocktail glass.

Add a Pickeled Onion and serve.

1 quart of Orange Pekoe Tea (cold).

1 quart of Old Country Club Brandy.

1 pint of Lemon Juice.

1 pint of Orange Juice.

½ pint of Pineapple Juice.

2 quarts Berncastler Berg.

1 pint of Bar Sugar.

Use a large Punch bowl with one Lump of Ice.

Pour in mixture; add one quart of Cook's Imperial Champagne.

Stir well; decorate with fresh Mint, Fruit in season, and serve.

1 jigger Hungarian Apricot Brandy.

Juice of ½ Lime.

Fill glass with Lump Ice.

Shake well and strain into Stem glass.

Fill large Mixing glass ⅔ full fine Ice.

1 tablespoonful Bar Sugar.

Juice of 1 Lemon.

Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into Lemonade glass; dress with Fruit and serve.

Use a large Mixing glass; fill with Lump Ice.

1 jigger Burnette's Old Tom Gin.

⅓ Italian Vermouth.

⅓ French Vermouth.

Shake well; serve in Cocktail glass.

Use a large Silver Mug.

Dissolve one lump of Sugar in one-half pony of Water.

Fill mug with Fine Ice.

Two jiggers of Old Bourbon Whiskey.

Stir well; add one boquet of Mint and serve.

Be careful and not bruise the Mint.

Use a large Mixing glass; fill with Lump Ice.

⅔ Wineglass Rye Whiskey.

⅔ Wineglass Gordon Gin.

½ Wineglass Imported Grenadine.

Juice ½ Lemon.

Juice ½ Lime.

Shake well; pour into tall, thin glass; add one bottle Imported Club Soda and serve.

1 jigger of Burnette's Tom Gin.

½ of Italian Vermouth and no Bitters used.

Large Bar glass with Cracked Ice and stir well.

Strain and serve with an Onion.

Use a Toddy glass.

1 lump of Ice.

2 dashes of Angostura Bitters.

1 lump of Sugar and dissolve in Water.

1½ jiggers of Bourbon Whiskey.

Twist piece of Lemon Skin over the drink and drop it in. Stir well and serve.

Use an old-fashion Toddy glass.

1 lump Ice.

Juice of ½ of a Lime.

1 dash Angostura Bitters.

2 dashes of Seltzer Water.

Stir well and serve.

Use a tall, thin Bar glass.

Juice of a Lime.

Three sprigs of fresh Mint.

1 dash Cusenier Grenadine.

½ pony Pineapple Juice.

½ pony Orange Juice.

1 jigger of Sir Robert Burnette's Old Tom Gin.

Crush ingredients together; fill with Lump Ice; add Seltzer. Stir well and serve.

1 quart of Sparkling Moselle.

1 jigger Cusenier Grenadine.

1 jigger Maraschino.

1 jigger Sir Robert Burnette's Old Tom Gin.

1 jigger Lemon Juice.

1 jigger Orange Bitters.

1 jigger Angostura Bitters.

4 Oranges, sliced.

2 Lemons, sliced.

1 ripe Pineapple, sliced and quartered.

4 tablespoonfuls Sugar.

1 bottle Apollinaris Water.

Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.

Use a tall, thin glass.

1 lump Ice.

1 jigger Sir Robert Burnette's Old Tom Gin.

1 Cantrell & Cochran's Ginger Ale.

Stir well and serve.

Pour in Pousse Cafe glass as follows:

⅙ glass Raspberry Syrup.

⅙ glass Maraschino.

⅙ glass Green Vanilla.

⅙ glass Curacao.

⅙ glass Yellow Chartreuse.

⅙ glass Brandy.

In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.

Be careful they do not mix together.

1 bottle Champagne.

1 bottle Rum.

2 tablespoons Dr. Siegert's genuine Angostura Bitters.

10 Lemons.

3 sweet Oranges.

2 pounds Powdered Sugar.

10 fresh Eggs.

Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.

Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.

Place the bowl on Ice till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.

1 lump Ice.

1 dash Lemon Juice.

1 dash Orange Water.

White of Egg.

1 jigger Burnette's Old Tom Gin.

1 teaspoonful Powdered Sugar.

1 pony Milk.

1 dash Seltzer Water.

Shake well; strain into Highball glass and serve.

Use a medium size Fizz glass.

Peel a Lemon as you would an Apple.

Place the Rind or Peeling into the Fizz glass.

2 or 3 lumps of Crystal Ice.

1 Wineglass of Remsen Scotch Whiskey.

Fill up the balance with Club Soda; stir up slowly with a spoon and serve.

In this country it is often the ease that people call a Remsen Cooler where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is therefore the bartender's duty to mix as desired.

Use a large Mixing glass; fill with Lump Ice.

½ Lime Juice.

1 jigger Burnette's Old Tom Gin.

2 dashes Imported Grenadine.

Shake well; strain into Cocktail glass and serve.

Use a large Bar glass.

Fill half the glass with Porter and half with Ginger Ale. It is also made with half Ale and half Ginger Ale.

Put 2 dashes Dr. Siegert's genuine Angostura Bitters in a Sherry glass and roil the glass 'till the Bitters entirely cover the inside surface.

Fill the glass with Sherry and serve.

Use a large Mixing glass; fill with Lump Ice.

1 jigger Old Brandy.

1 pony white Creme de Menthe.

Shake well; strain into Cocktail glass and serve.

Use a tall, thin glass; fill with fine Ice.

½ pony Lemon Juice.

½ pony Orange Juice.

2 dashes Rock Candy Syrup.

1 jigger Old Tom Gin.

Leave in Ice; stir well and serve.

Use a large Mixing glass with Cracked Ice.

1 jigger Orange Juice.

1 jigger imported Ginger Ale.

Fifty-fifty.

Shake well; strain into Cocktail glass and serve.

Use a large Brandy Roller glass.

Fill Roller half full of Fine Ice.

Add 1 pony of Old Brandy.

1 jigger of green Creme de Menthe and serve.

Make a batter by separating the yolks from whites of a given number of Eggs; beating the whites to a stiff froth and stirring the yolks until very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the batter is stiff and serve as follows:

Fill Tom and Jerry Mug ¼ full of Batter.

½ jigger Rum.

½ jigger Brandy.

Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on top and serve.

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.

Use a large Mixing glass with Lump Ice.

1 jigger Bourbon.

½ pony Italian Vermouth.

Juice of whole Lime.

Shake well; strain into a Champagne glass; fill with Seltzer and serve.

Use a large Mixing glass; fill with Lump Ice.

One jigger Bourbon Whiskey.

½ pony Italian Vermouth.

½ pony Pineapple Syrup.

½ pony Lemon Juice.

Shake well; strain into Stem glass and serve.

1 lump Sugar dissolved in Hot Whiskey glass.

1 jigger Scotch Whiskey.

Fill up with Hot Water.

1 slice Lemon Peel.

Stir and serve with Nutmeg sprinkled on top.

Substitute Irish for Scotch Whiskey and proceed as for Hot Scotch Whiskey.