The Ideal Bartender

Champagne Velvet

Fill Goblet ½ full ice-cold Champagne. Fill up balance of Goblet with ice-cold Porter. Stir and serve.

Chocolate Punch

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar.

¼ jigger Curacoa.

1 jigger Port Wine.

1 Egg.

Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.