The Ideal Bartender

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Title: The Ideal Bartender
Author: Tom Bullock
Release Date: September 17, 2004 [eBook #13487]
Language: English
Character set encoding: ISO-646-US (US-ASCII)
***START OF THE PROJECT GUTENBERG EBOOK THE
IDEAL BARTENDER***
E-text prepared by Stephen Schulze and the Project Gutenbert Online
Distributed Proofreading Team from scans courtesy of Michigan State
University
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).