The Ideal Bartender

Absinthe Recipes

2012-01-19T09:27:00.000-08:00

When the customer doesn't specify any particular style of service, use this vintage Absinthe recipe:

Pour one pony of Absinthe into large Bar glass and let ice cold water drip from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole in the center. By filling the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass.

Otherwise, here are some specific Absinthe recipes to use:

ABSINTHE, AMERICAN SERVICE

Mixing glass 3/4 full Shaved Ice.
4 dashes Gum Syrup.
1 pony Absinthe.

Shake until outside of shaker is well frosted; strain into large Champagne glass and serve.

ABSINTHE COCKTAIL

Mixing glass 3/4 full Shaved Ice.
1/2 jigger Water.
1/2 jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.

Stir; strain into Cocktail glass and serve.

ABSINTHE FRAPPE

Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.

Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.

ABSINTHE, FRENCH SERVICE

Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.

ABSINTHE, ITALIAN SERVICE

1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
1/2 pony Anisette.

Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.

Country Club Punch

2012-01-15T16:19:00.003-08:00

Take 1 1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:

12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:

1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
1/2 jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.

Gin Drinks

2010-02-18T17:58:00.000-08:00

GIN AND CALAMUS

Put ½ oz. of Calamus Root, which has been steeped, into a quart bottle of Gin. Serve as you would a Straight Drink.

GIN DAISY

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.

GIN SOUR—Country Club Style

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.

GIN SQUASH—Country Club Style

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.

Joe Tilden's Champagne Cups

2009-12-07T17:36:00.000-08:00

From "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Champagne Cup I

Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, three bottles of apollinaris and three bottles of champagne. Sweeten to taste and ice well.

Champagne Cup II

Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cucumbers, one wine glass of Curacao, one quart of apollinaris and one quart of champagne. Pour over a block of ice in a punch bowl.

Champagne Cup III

Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat. Beat this well. Then add one pint of brandy, half a glass of Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and just before serving, pour in three quarts of champagne.

Champagne Cup IV

Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine glass each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well.

Champagne Cup V

Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cucumber and plenty of ice.

Mint Julep

2009-05-15T07:59:00.000-07:00

This requires the best of everything if you would have it in perfection. Especially the mint and the whiskey or brandy. Choose tender, quick-grown mint, leafy, not long-stalked and coarse, wash it very clean, taking care not to bruise it in the least, and lay in a clean cloth upon ice. Chill the spirits likewise. Put the sugar and water in a clean fruit jar, and set on ice. Do this at least six hours before serving so the sugar shall be fully dissolved. Four lumps to the large goblet is about right—with half a gobletful of fresh cold water.

At serving time, rub a zest of lemon around the rim of each goblet—the goblets must be well chilled—then half fill with the dissolved sugar, add a tablespoonful of cracked ice, and stand sprigs of mint thickly all around the rim. Set the goblets in the tray, then fill up with whiskey or brandy or both, mixed—the mixture is best with brands that blend smoothly. Drop in the middle a fresh ripe strawberry, or cherry, or slice of red peach, and serve at once. Fruit can be left out without harm to flavor—it is mainly for the satisfaction of the eye. But never by any chance bruise the mint—it will give an acrid flavor "most tolerable and not to be endured."

To get the real old-time effect, serve with spoons in the goblets rather than straws. In dipping and sipping more of the mint-essence comes out—beside the clinking of the spoons is nearly as refreshing as the tinkle of the ice.

From Dishes & Beverages of the Old South, by Martha McCulloch Williams, 1913

Absinthe, French Service

2009-02-04T12:12:00.001-08:00

Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.

Whiskey Scotch Hot

2009-02-03T08:36:00.001-08:00

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.

Cooperstown Cocktail

2008-09-11T19:27:00.000-07:00

Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
½ pony of Italian Vermouth.
Six leaves of fresh Mint.

Shake ingredients well together. Strain and serve in Cocktail glass.

Continental Sour

2008-08-27T06:13:00.001-07:00

Fill a large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of ½ Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.

Coffee Cocktail

2008-08-25T17:53:00.000-07:00

Fill large Bar glass ⅔ full Shaved Ice.
1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.
Shake; strain into medium thin glass; grate Nutmeg on top and serve.

Eggnog

2008-08-22T17:19:00.001-07:00

1 Egg
1 teaspoonful Bar Sugar.
¾ jigger Brandy.
½ jigger Jamaica Rum.

Fill large Bar glass ½ full Shaved Ice. Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve with little Nutmeg grated on top.

Bacardi Cocktail

2008-08-21T06:57:00.001-07:00

Use a large Mixing glass.

Fill with Lump Ice.

½ jigger Cusinier Grenadine.

1 jigger Bacardi Rum.

Shake well and serve in a Cocktail glass.

Brandy Julep

2008-08-20T14:44:00.000-07:00

Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:

1 jigger of Brandy.

2 dashes Jamaica Rum.

Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.

Old Fashioned

2008-07-20T09:49:00.001-07:00

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.

Stinger, Country Club Style

2008-07-20T09:46:00.001-07:00

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.

Hot Scotch Whiskey

2008-07-20T09:45:00.001-07:00

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.

Mint Julep, Kentucky Style

2008-07-20T09:44:00.000-07:00

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.

Champagne Julep

2008-07-20T09:43:00.000-07:00

Fill medium size Shell glass ⅓ full Cracked Ice.

2 teaspoonfuls Bar Sugar.
2 sprigs bruised Mint.

Pour Champagne slowly into the glass, stirring gently at the same time.

Dress with fruit; dash with Brandy and serve with Straws.

Blackthorne Sour

2008-07-20T09:42:00.002-07:00

Fill large Bar glass ⅔ full Shaved Ice.

4 dashes Lime or Lemon Juice.
1 teaspoonful Pineapple Syrup.
½ teaspoonful green Chartreuse.
1 jigger Sloe Gin.

Stir; strain into Claret glass; ornament with Fruit and serve.

Blackthorne Cocktail

2008-07-20T09:42:00.001-07:00

Fill Mixing glass ⅔ full Shaved Ice.
¼ teaspoonful Lemon Juice.
1 teaspoonful Syrup.
½ jigger Vermouth.
½ Jigger Sloe Gin.
1 dash Angostura Bitters.
2 dashes Orange Bitters.

Stir; strain into Cocktail glass and serve.

Black Stripe

2008-07-20T09:41:00.003-07:00

Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add 1 tablespoonful of Molasses.
If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on top.
If to serve cold, add ½ Wineglass Water. Stir well and fill up with Shaved Ice.

Bizzy Izzy High Ball

2008-07-20T09:41:00.001-07:00

Drop 1 piece of Ice into a Highball glass.
2 dashes Lemon Juice.
2 teaspoonfuls Pineapple Syrup.
½ jigger Sherry Wine.
½ jigger Rye or Bourbon Whiskey.

Bishop a la Prusse

2008-07-20T09:40:00.001-07:00

Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish and scatter over them ½ lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover the dish and set aside for 24 hours before the time to serve. When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the Juice through a fine seive or cheese cloth.

Then boil 1 pint of Port or Claret and mix it with the Strained Juice. Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.

Bishop

2008-07-20T09:39:00.000-07:00

1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.

Blood Hound Cockatil

2008-07-20T09:37:00.002-07:00

Fill large Bar glass ½ full Shaved Ice.
Add ½ dozen fresh Strawberries.
1 jigger Burnette's Old Tom Gin.
Shake well; strain into Cocktail glass and serve.

Black Cow

2008-07-20T09:37:00.001-07:00

Use a large Mixing glass with Lump Ice.
2 jiggers of Cream.
1 bottle Sarsaparilla.
Stir well and serve with Straws.

Applejack Fix

2008-07-20T09:35:00.002-07:00

Fill large Bar glass with Shaved Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
¼ Juice of 1 Lemon.
3 dashes of Curacoa.
4 dashes of any Fruit Syrup.
1 jigger Applejack Brandy.
Stir; dress with Fruits; serve with Straws.

Apple Jack Cocktail

2008-07-20T09:35:00.001-07:00

Fill large Bar glass ¾ full Shaved Ice.
3 dashes Gum Syrup.
3 dashes Raspberry Syrup.
1¼ jiggers Applejack.
Shake; strain into Cocktail glass and serve with piece of Lemon Peel twisted on top.

Apollinaris Lemonade

2008-07-20T09:34:00.004-07:00

Fill large Bar glass ⅔ full Shaved Ice.
2 teaspoonfuls Powdered Sugar.
1 Lemon's Juice.
Fill up with Apollinaris; stir; strain into Lemonade glass dress with Fruit and serve.

Ale Sangaree

2008-07-20T09:34:00.001-07:00

Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve with grated Nutmeg on top.

Ale Flip

2008-07-20T09:30:00.001-07:00

Fill an Ale glass nearly full.
1 teaspoonful of Bar Sugar.
Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink with a spoon alongside of the glass.

Admiral Schley High Ball

2008-07-20T09:29:00.001-07:00

Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
⅔ jigger Irish Whiskey.
⅔ jigger Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.