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THE BARTENDER'S GUIDE AND SONG BOPK
CHAMPAGNE JULEP SPECIAL
We publish this one, with heads bowed and hats
in hand. For anyone lucky enough to have ever
sampled this perfection of all moist joys, will have
lived l Ah, ze Champagne Julep l What art, what
color, what costl Only a past-master of bartending
could ever produce this delectable delight.
.
.•.
..
EGGNOG
This one walks hand in hand with a doctor's pre–
scription. Good for mumps, scarlet-fever, whoop–
ing-cough, the heebe-jeebes or what ails you. .
By
far the best medicine we've ever had the pleasure
of taking. Doctor, oh doctor-r-rt
·
.
·-·
..
EGGNOG, HOT
Some like
it
hot, some like
it
cold.
Some like
it
i1l
the shaker nine days old.
......
HOT SPICED RUM
The drink that brought many a good ship round
the Horn in the sailing days. Ask a sailor what he
thinks of this and you'll hear enough yarns to last
you a fortnight.
To be served on board yachts or row-boats. Even
people in bathing suits are permissible customers.
JL
· ~
'4'
87
*
First crush four sprigs of mint and three
lumps of sugar in a dash of water and then
add two ponies of the best brandy. After
laying this foundation, the super-structure
is built. This consists of a pint of the finest
Oiampagne. Over this is placed a floor
made of cracked ice, which supports the
chief feature
of
the julep. A circular fence
is built about the top of the glass with llioes
of pineapple, banana, lemon and orange, to
which is added a few red roses. This Yivid
inclosure is then filled
up
with vanilla ioe–
cream, believe it or not! A
few
choice
berrie1 of a bright color are set on top of
the ice·cream and some perfect 1prig1 ol
mint are made to tower above the miniature
garden.
*
Use· Shaker
One-half glass of Milk
One Raw Egg
Two teaspoonfuls of Powdered Sugar
One pony of Brandy
Ice, shake vigorously and strain into tum.
bier. Serve with Grated Nutmeg on
top
*
Proceed as in the manner of
a
Cold Bgg
Nog, except that you are to use a large
bar glass for mixing and
Hot
Milk instead
of Ice
*
Use Tumbler
Two ounces Jamaica Rum
One teaspoonful Powdered Sugar
One teaspoonful Mixed Spices
One small lump of Butter
Fill tumbler with very Hot Water and serve
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