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Trinidad Professional Mixing Guide, 1949.

posted 2 Nov 2009, 21:34 by George Sinclair   [ updated 2 Nov 2009, 22:47 ]
Champagne Cocktail.

Place 1 lump of sugar in a "saucer" champagne glass and saturate with ANGOSTURA aromatic bitters. Add a twist of Orange or Lemon Peel or both if desired. Fill with chilled Champagne.

Daiquiri Cocktail.

Juice 1/2 Lime, 1 1/2 oz. Siegert's Blue Label Rum, teaspoonful granulated Sugar. Shake well with finely shaved ice, strain into cocktail glass.

Mint Julep.

Fill a 10 oz. Collins glass with finely crushed ice and place to one side. Strip the leaves from 2 sprigs of fresh Mint. Place leaves in mixing glass and sprinkle with one teaspoonful of granulated Sugar. Macerate with muddler until mint flavour is released from leaves. Add splash of seltzer and 3 oz. Bourbon Whisky. Stir gently then strain into the prepared Collins glass, over the ice. Work a bar spoon up and down in the mixture, until the outside of the glass begins to frost. Top with a splash of Rum, 2 sprigs of fresh Mint, a Cherry and serve with straws. Do not touch the glass with warm hands; use a towel while handling to facilitate frosting.

Whisky Sour.

3 generous dashes ANGOSTURA aromatic bitters, 1 1/2 oz. Rye or Bourbon Whisky, 3/4 oz. Lemon Juice, 1 teaspoonful fine granulated Sugar. Frappe and strain into Delmonico glass prepared with a slice of Orange and a Cherry.
(Well known for its help in straightening out the stomach. It is made all the more efficacious by the addition of ANGOSTURA aromatic bitters-the perfect stomach reconditioner).