Pineapple, sliced
A historical recipe from The Ideal Bartender, by Tom Bullock (1917).
A historical recipe
The Ideal Bartender, by Tom Bullock (1917). Project Gutenberg eBook #13487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Ideal Bartender, by Tom Bullock (1917). Digitised by Project Gutenberg, eBook #13487 (https://www.gutenberg.org/ebooks/13487). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 quart Brandy
- 4 quarts Tokay
- 2 quarts Madeira Wine
- 4 quarts Chateau Margaux
- 6 quarts Champagne
Method
- 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.