Tom Bullock - The Ideal Bartender

TO THOSE WHO ENJOY SNUG CLUB ROOMS, THAT THEY MAY LEARN THE ART OFPREPARING 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 ANDTESTED, 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 theform of an editorial, Wednesday evening, May 28, 1913, at a time whenCol.

Roosevelt was vindicating, by a libel suit, his reputation forsobriety 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.

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

To his many friends in St. Louis, Louisville, Cincinnati, Chicago andelsewhere, my word will be superfluous, but to those who do not knowhim, and who are to be the gainers by following his advices, it mayprove at the very beginning a stimulus to know something of his recordof achievement. For the past quarter of a century he has refreshed and delighted themembers and their friends of the Pendennis Club of Louisville and theSt. Louis Country Club of St. Louis. In all that time I doubt if he haserred in even one of his concoctions.

Thus if there is "many a sliptwixt the cup and the lip" it has been none of his doing, but rather thefault 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 yousip the nectar of his schemings tell your friends, to the end that boththey and he may be benefitted. G. H.

WALKER.

Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino,Curacoa, Chartreuse and Brandy in equal proportions until the glass isfilled. The ingredients should be poured in one after the other from asmall Wine glass, with great care, to prevent the colors from blending.Ignite the Brandy on top, and after it has blazed for a few secondsextinguishing it by placing a saucer or the bottom of another glass overthe blazing fluid. Then serve. (When the customer asks for Absinthe without specifying any particularstyle of service). Pour one pony of Absinthe into large Bar glass and let ice cold waterdrip from the Absinthe glass into Bar glass until full. The Absintheglass has a hole in the center.

By filling the bowl of the Absintheglass partly with Shaved Ice, and the rest with water, the water will beice cold as it drops from the Absinthe glass.

Mixing glass 3/4 full Shaved Ice. 4 dashes Gum Syrup. 1 pony Absinthe. Shake until outside of shaker is well frosted; strain into largeChampagne glass and serve. 1/2 jigger Water. 1/2 jigger Absinthe. 2 dashes Angostura Bitters. 1 teaspoonful Benedictine. 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 intosix-ounce Shell glass and serve. Pour 1 pony of Absinthe into a Champagne glass which is standing in abowl.

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 theproper color is obtained. Serve in thin Bar glass.

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.

Drop a piece of Ice into a High Ball glass. 1 teaspoonful Pineapple Syrup. 1 teaspoonful Lemon Juice. 2/3 jigger Irish Whiskey. 2/3 jigger Tokay, Angelica or Sweet Catawba Wine.

Fill up with Apollinaris or Seltzer.

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 drinkwith a spoon alongside of the glass. Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill a Pousse Cafe glass 1/4 full of Chartreuse, and add Maraschino,Curacoa and Brandy in equal proportions until the glass is filled. Fill a Pousse Cafe glass 1/4 full of Chartreuse, and add Maraschino,Curacoa and Brandy in equal proportions until the glass is filled.

Thenproceed as for Abricontine Pousse Cafe.

Fill large Bar glass 2/3 full Shaved Ice. 2 teaspoonfuls Powdered Sugar. 1 Lemon's Juice. Fill up with Apollinaris; stir; strain into Lemonade glass dress withFruit and serve. 3 dashes Gum Syrup. 3 dashes Raspberry Syrup. 1-1/4 jiggers Applejack. 1-1/4 jiggers Applejack.

Shake; strain into Cocktail glass and serve with piece of Lemon Peeltwisted on top.