The Ideal Bartender

THE IDEAL BARTENDER

by

TOM BULLOCK

1917







DEDICATED

TO THOSE WHO ENJOY SNUG CLUB ROOMS, THAT THEY MAY LEARN THE ART OF
PREPARING FOR THEMSELVES WHAT IS GOOD.

IS IT ANY WONDER THAT MANKIND STANDS OPEN-MOUTHED BEFORE THE BARTENDER,
CONSIDERING THE MYSTERIES AND MARVELS OF AN ART THAT BORDERS ON MAGIC?
RECIPES FOUND IN THIS BOOK HAVE BEEN COMPOSED AND COLLECTED, TRIED AND
TESTED, IN A QUARTER-CENTURY OF EXPERIENCE BY TOM BULLOCK OF THE ST.
LOUIS COUNTRY CLUB.




A testimonial from the St. Louis Post-Dispatch which appeared in the
form of an editorial, Wednesday evening, May 28, 1913, at a time when
Col. Roosevelt was vindicating, by a libel suit, his reputation for
sobriety and temperance.


    Colonel Roosevelt's fatal admission that he drank just a part of one
    julep at the St. Louis Country Club will come very near losing his
    case.

    Who was ever known to drink just a part of one of Tom's? Tom, than
    whom there is no greater mixologist of any race, color or condition
    of servitude, was taught the art of the julep by no less than Marse
    Lilburn G. McNair, the father of the julep. In fact, the very cup
    that Col. Roosevelt drank it from belonged to Governor McNair, the
    first Governor of Missouri, the great-grandfather of Marse Lilburn
    and the great-great-grandfather of the julep.

    As is well known, the Country Club mint originally sprang on the
    slopes of Parnassus and was transplanted thence to the bosky banks
    of Culpeper Creek, Gaines County, Ky., and thence to our own
    environs; while the classic distillation with which Tom mingles it
    to produce his chief d'oeuvre is the oft-quoted liquefied soul of a
    Southern moonbeam falling aslant the dewy slopes of the Cumberland
    Mountains.

    To believe that a red-blooded man, and a true Colonel at that, ever
    stopped with just a part of one of those refreshments which have
    made St. Louis hospitality proverbial and become one of our most
    distinctive genre institutions, is to strain credulity too far. Are
    the Colonel's powers of self restraint altogether transcendent? Have
    we found the living superman at last?

    When the Colonel says that he consumed just a part of one he
    doubtless meant that he did not swallow the Mint itself, munch the
    ice and devour the very cup.





INTRODUCTION


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.

G. H. WALKER.




ABRICONTINE POUSSE CAFE

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.


ABSINTHE

(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.


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.