The Ideal Bartender

The Ideal Bartender

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I have known the author of "The Ideal Bartender" for many years, and it is a genuine privilege to be permitted to testify to his qualifications for such a work.

To his many friends in St. Louis, Louisville, Cincinnati, Chicago and elsewhere, my word will be superfluous, but to those who do not know him, and who are to be the gainers by following his advices, it may prove at the very beginning a stimulus to know something of his record of achievement.

For the past quarter of a century he has refreshed and delighted the members and their friends of the Pendennis Club of Louisville and the St. Louis Country Club of St. Louis. In all that time I doubt if he has erred in even one of his concoctions. Thus if there is "many a slip twixt the cup and the lip" it has been none of his doing, but rather the fault of those who have appreciated his art too highly. But why go on! His work is before you. It is the best to be had. Follow on, and as you sip the nectar of his schemings tell your friends, to the end that both they and he may be benefitted.



Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.


(When the customer asks for Absinthe without specifying any particular style of service).

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.


Mixing glass ¾ 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.


Mixing glass ¾ full Shaved Ice.

½ jigger Water.

½ jigger Absinthe.

2 dashes Angostura Bitters.

1 teaspoonful Benedictine.

Stir; strain into Cocktail glass and serve.


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.


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.


1 pony of Absinthe in a large Bar glass.

3 pieces Cracked Ice.

3 dashes Maraschino.

½ pony Anisette.

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