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The Ideal Bartender was written in 1917 by Tom Bullock. The book is full of vintage cocktail recipes from the pre-prohibition era. We used these cocktail recipes as the base for TheIdealBartender.com and we've been adding to the list ever since. Where's The Vodka? Book Overview: Tom Bullock was a well-known bartender at the St. Louis Country Club. His skills as a bartender were so remarkable that a libel suit hinged on the excellence of his drinks. In The Ideal Bartender, Tom collects some of his best known beverage recipes. Tom Bullock (1872–1964) was a Black American bartender in the pre- Prohibition era. He was born in Louisville, Kentucky, on October 18, 1872, one of at least three children of Thomas Bullock, his father, a former slave who fought for the Union Army, according to US Census records. Bullock was a bartender at the Pendennis Club, the Kenton Club, and most notably the St. Louis Country Club, and is the first. 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? Recipe adapted from Tom Bullock's 1917 'The Ideal Bartender', the first cocktail book published by an African American author. Bullock is part of a rich legacy of Black pre-prohibition bartenders. This recipe is a batched improved Old Fashioned, and aptly named a bottle of cocktail, as historically the Old Fashioned was the original cocktail.

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CLlVRET FLIP

Fill large Bar glass H full Shaved Ice. 2heaping teaspoonfuls Bar Sugar dissolved in a little Water. 1 whole Egg broken in. jiggers Claret Wine. Shake thoroughly; strain into Pnnch glass; sprinkle with Nutmeg on top and serve.

Tom Bullock The Ideal Bartender Books

CLARET PUNCH

Tom Bullock The Ideal Bartender

Fill large Bar glass^full Shaved Ice. 3teaspoonfuls Bar Sugar. 4dashes Lemon Juice.

2slices Orange. 2jiggers Claret. Shake;strain into thin glass; dress with Fruit and serve with Straws. CLARET PUNCH (5-gaIlon mixturefor a large recep tion or party of 100 people) For mixing use a large agate or porcelain-lined vessel. 4lbs. Cut Loaf Sugar. Juice of25 Lemons. 7jiggers Chartreuse (green). 8 quarts Carbonated Water. Stir well. Place a large block ofIce in a Punch bowl and fill nearly full of the mixture, adding: 2quarts Brandy. 10 quarts Claret.

18 Oranges,cut in slices. IM cans sliced Pineapples.

Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.

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Tom Bullock Bartender

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Black Bartenders