Absinthe.
Absinthe is composed of the tops and leaves of the herb artemisia
absinthium, or wormwood, which contains a volatile oil, absinthol,
and a yellow, crystalline, resinous compound, called absinthin,
which is the bitter principle. The alcohol with which this is mixed
holds these volatile oils in solution.
The free use of absinthe is injurious. Never serve it in any kind
of drink unless called for by the customer.
California Style Absinthe.
A mixing-glass* half full fine ice, one jigger absinthe. Shake
until very cold, strain into thin bar-glass, fill with siphon
seltzer or carbonic.
* By a mixing-glass is meant a large soda-glass, holding twelve
ounces; it is handier and gives better satisfaction than a goblet.
A jigger is a measure used for measuring liquors when mixing
drinks; it holds two ounces. A pony holds half a jigger.
Dripped Absinthe.
(Use Absinthe Drip-glass.)
Pour one pony of absinthe into the bottom glass, fill the upper
(drip) glass full of ice-water. When two-thirds of the water has
dripped into the absinthe it is ready to be drunk. A few drops of
anisette will improve this drink.
Absinthe, Italian Style.
Put into a thin eight-ounce glass containing a few lumps of clear
ice one pony of absinthe, two dashes maraschino, four dashes
anisette. Slowly fill the glass with ice-water, stir well with long
bar-spoon. Serve.
Absinthe, Swiss Style.
Fill a mixing-glass half-full of fine ice, pour into it one pony of
absinthe, one pony of water, one dash of gum-syrup. Shake with
shaker until very cold, strain into champagne-tumbler, fill up with
siphon seltzer.
Ammonia and Seltzer.
This is a good remedy for the relief of the depression following
alcoholic excesses. Dose: Twenty drops of spirit. ammon. aromat. in
a medium-sized glass of seltzer or plain water.
Ammonia, Soda, and Seltzer.
Same as ammonia and seltzer, mixing a small bar-spoonful of
bicarbonate of soda in the drink before imbibing.
Archbishop.
Dissolve in a mixing-glass one-half tablespoonful fine sugar in a
little water, the juice of quarter of a lemon, fill glass half-full
fine ice, add one jigger port wine, two dashes Jamaica rum. Shake
well. Serve in long thin punch-glass on ice with straws. Trim with
fruit in season.
Arrack.
Arrack is made from the juice obtained from the cocoanut-tree.
There is another kind made from rice. That which is imported from
Japan is considered the best.
Appetizer.
A mixing-glass half-full fine ice; add three dashes absinthe, three
dashes pepsin bitters, one jigger French vermouth. Shake well,
strain, and serve.
Barley Water.
One tablespoonful pearl barley to two quarts water. Put on fire and
boil two minutes; strain through cheesecloth. This makes an
excellent drink if made into lemonade.
Bicarbonate of Soda.
One small bar-spoonful of bicarbonate of soda in a medium-sized
glassful of plain water or seltzer (this is an excellent
stomach-settler).
Black Stripe.
One teaspoonful molasses, one small lump ice, one jigger Jamaica,
Medford, or St. Croix rum. Mix well in small bar-glass. Serve.
Bishop.
A long thin punch-glass half-full fine ice, the juice of quarter of
a lemon, the juice of half an orange, one dash Jamaica rum, two
jiggers Burgundy, one tablespoonful fine sugar. Mix well, fill the
glass with seltzer, ornament with fruit. Serve straws.
Blue Blazer.
One lump of sugar dissolved with a little hot water in a mug; add
one jigger of Scotch whiskey. Ignite this mixture. Take another mug
and pour from one to the other several times, giving it the
appearance of a streak of blue fire. Serve in hot-drink glass. Add
a piece twisted lemon-peel and a little grated nutmeg.
Bosom Caresser.
Fill a mixing-glass one-third full of fine ice; add a teaspoonful
raspberry syrup, one fresh egg, one jigger brandy; fill with milk,
shake well, and strain.
Bracer.
One pony brandy, one-half pony yellow chartreuse, one-half pony
maraschino, five drops absinthe, the yolk of one egg whipped, one
tablespoonful fine sugar. Mix well with ice, strain, and serve in
small fancy glasses.
Brain-Duster.
A mixing-glass half-full of fine ice, two dashes gum syrup, one
pony absinthe, one-half pony Italian vermouth, one-half pony
whiskey. Mix well, strain into thin glass, fill with seltzer.
Brandy and Ginger Ale.
Place a lump of ice in a long thin punch-glass, add one jigger
brandy and a cold bottle of imported ginger ale.
Brandy Champerelle.
Fill a sherry-glass one-fourth full maraschino, one-fourth full
orange curaçoa, one-fourth full yellow chartreuse, and one-fourth
full brandy. Add a few drops of Angostura bitters carefully. Be
sure to keep the different liqueurs from running into one another.
Brandy and Gum.
A few dashes gum-syrup in a whiskey-glass, one lump ice, a small
bar-spoon. Place, with a decanter of brandy, before customer, to
help himself.
Brandy and Soda.
One lump of ice in long punch-glass, one jigger brandy, one bottle
cold soda.
Brandy and Sugar.
One lump of sugar dissolved with a little water in a whiskey-glass,
one lump ice, a small bar-spoon. Place, with a decanter of brandy,
before customer.
Burned Brandy.
(GOOD IN A CASE OF DIARRHŒA.)
Put two lumps of cut-loaf sugar in a dish; add one jigger good
brandy, and ignite. When sufficiently burnt, serve in a
whiskey-glass.
Burned Brandy and Peach.
Prepare same as Burned Brandy. Place two or three slices of dried
peaches in the glass, pour the burned liquid over them, grate a
little nutmeg on top. Serve.
Cincinnati.
A glass half-full of lemon soda; then fill with draught beer.
Cherry Brandy.
Ten pounds of ripe wild cherries are freed from their pits, the
pits are pulverized, and, with the cherries and one gallon brandy,
placed in a demijohn or a covered stone jar for eight weeks. Add
two pounds refined sugar, filter through filtering-paper, bottle;
but use only after it has been bottled at least six weeks.
[TRANSCRIBER’S NOTE: The seeds of some stone fruits such as cherry
contain ‘amygdalin’ which may be toxic.]
Claret Lemonade.
Make a plain, sweet lemonade, add a jigger of claret before
shaking; decorate with fruit. Serve straws.
Mulled Claret.
Put in a dish four lumps sugar, two jiggers claret, the juice of a
quarter of a lemon, a little powdered allspice, three cloves, a
small stick cinnamon. Bring the above to the boiling point, then
strain into a hot-drink glass, and add a slice of lemon.
Mulled Claret and Egg.
Prepare same as Mulled Claret, leaving out the lump sugar. Boil the
mixture one minute. Beat up the yolk of one egg with a small
spoonful of fine sugar. Place the beaten egg in a hot-drink glass
and pour the boiling claret over it, mixing well with spoon; grate
a little nutmeg on top.
Brandy Cobbler.
Fill a thin fizz-glass three-fourths full of fine ice, add three
dashes gum-syrup, three dashes maraschino, one jigger brandy. Mix
well. Trim with fruit in season. Serve with straws.
California Brandy Cobbler.
Prepare same as Brandy Cobbler, using California brandy.
California Sherry Cobbler.
Two tablespoonfuls fine sugar in a mixing-glass with a little
water, the juice of one orange, two jiggers California sherry; fill
the glass with fine ice, shake well, put all into a long thin
glass, trim with fruit. Serve straws.
California Wine Cobbler.
Dissolve two tablespoonfuls fine sugar with a little water in a
mixing-glass. Add the juice of one orange, two jiggers California
wine; fill the glass three-fourths with fine ice, shake well. Serve
in a long thin glass with straws. Ornament with fruit in season.
Catawba Cobbler.
One tablespoonful fine sugar, the juice of half a lemon, two
jiggers of Catawba wine in half a glass (mixing) full fine ice;
shake well. Trim with fruit. Sip with straws.
Champagne Cobbler.
Dissolve one lump sugar in a long thin glass with a little water,
add a piece of lemon-peel, a slice of orange, a few lumps ice, then
fill with champagne; stir. Sip with straws.
Claret Cobbler.
One-half tablespoonful fine sugar in a mixing-glass three-fourths
full of fine ice, two jiggers claret; shake well. Trim with fruit.
Serve with straws in a long thin glass.
Port Wine Cobbler.
A thin eight-ounce glassful fine ice, one tablespoonful gum-syrup,
one jigger port wine. Mix well. Ornament with fruit. Serve straws.
Rhine Wine Cobbler.
Dissolve one tablespoonful fine sugar with one jigger water in a
long thin glass. Add two jiggers Rhine wine; fill the glass with
fine ice; mix well. Trim with fruit. Serve straws.
Sauterne Cobbler.
One tablespoonful fine sugar dissolved in a long thin glass with a
little water; fill the glass with fine ice, add two jiggers
sauterne. Mix. Ornament with fruits in season. Sip with straws.
Sherry Cobbler No. 1.
Fill an eight-ounce glass full of fine ice, add one teaspoonful
gum-syrup, two jiggers sherry. Mix well. Trim with fruit. Serve
with straws.
Sherry Cobbler No. 2.
Half a mixing-glass full fine ice, one tablespoonful fine sugar,
one and a half jigger sherry wine. Shake well. Serve in a long thin
glass with straws. Trim with fruit.
Whiskey Cobbler.
Prepare the same as Brandy Cobbler, substituting whiskey for brandy.
Absinthe Cocktail.
Fill a mixing-glass half-full of fine ice, add one dash gum-syrup,
one dash Peyschaud or Angostura bitters, one pony absinthe, one
pony water. Mix well. Strain into cocktail glass; add a piece
twisted lemon-peel.
Amaranth Cocktail.
Fine ice in a mixing-glass, two dashes Angostura bitters, one
jigger whiskey. Mix, strain into a whiskey-glass, and fill up
with seltzer; then take a very little fine sugar in a small
bar-spoon and stir into the cocktail. Drink during effervescence.
Apple Brandy Cocktail.
A mixing-glass half-full fine ice, two dashes Peyschaud or
Angostura bitters, one jigger apple brandy. Mix and strain into a
cocktail-glass. Add a piece of twisted lemon-peel.
Armour Cocktail.
Fine ice in mixing-glass, three dashes orange bitters, half a
jigger sherry, half a jigger Italian vermouth. Mix, strain into
cocktail-glass. Add a piece of orange-peel or a maraschino cherry.
Bottled Brandy Cocktail.
Take two-thirds of a quart brandy, one-third quart water, one pony
Peyschaud or Angostura bitters, two ponies gum-syrup. Mix well and
bottle.
Bottled Holland Gin Cocktail.
Prepare same as Bottled Brandy Cocktail, substituting Holland gin
for brandy.
Bottled Tom Gin Cocktail.
Two-thirds of a quart Tom gin, one-third quart water, one jigger
orange bitters. Mix well and bottle.
Bottled Whiskey Cocktail.
Prepare same as Brandy Bottled Cocktail, using whiskey in place of
brandy.
Bottled Martini Cocktail.
Take one-third quart Tom gin, one-third quart Italian vermouth,
one-third quart water. Add one jigger orange bitters. Mix well and
bottle.
Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third Italian vermouth,
one-third water. Add one and a half pony Peyschaud or Angostura
bitters, one pony gum-syrup. Mix well and bottle.
Bottled Vermouth Cocktail.
Three-fourths vermouth, one-fourth water, one and a half pony
bitters. Mix and bottle. If desired sweet, add gum-syrup to taste.
Country Cocktail.
A mixing-glass half-full fine ice, two dashes of orange bitters,
two dashes Boker bitters, one piece lemon-peel, one jigger rye
whiskey—no sweetening. Mix and strain into a cocktail-glass.
Coffee Cocktail.
Fill a mixing-glass half-full fine ice, add two dashes Angostura
bitters, half a tablespoonful fine sugar, one fresh egg, half a
jigger port wine, half a jigger brandy. Shake well. Strain into a
large cocktail-glass. Add a piece of twisted lemon-peel.
Double-Barrel Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura bitters, two
dashes orange bitters, one-third jigger French vermouth, one-third
jigger Italian vermouth, one-third jigger whiskey. Mix and strain
into cocktail-glass.
Dundorado Cocktail.
One-half jigger Tom gin, one-half jigger Italian vermouth, a
mixing-glass half-full fine ice, two dashes calasaya. Mix and
strain into cocktail-glass.
Ford Cocktail.
Three dashes benedictine, three dashes orange bitters, half
a jigger Tom gin, half a jigger French vermouth. Mix in a
mixing-glass half-full fine ice. Strain into a cocktail-glass. Add
a piece twisted orange-peel.
George Cocktail.
A GOOD APPETIZER.
Mixing-glass half-full fine ice, three dashes pepsin bitters, one
jigger Tom gin. Mix and strain into cocktail-glass. Add a piece of
twisted lemon-peel.
Holland Gin Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura bitters or
Peyschaud bitters, two dashes gum-syrup, one jigger Holland gin.
Mix; strain into a cocktail-glass. Add a piece of twisted
lemon-peel or a maraschino cherry.
Old-Fashioned Holland Gin Cocktail.
Crush a small lump of sugar in a whiskey-glass containing a little
water, add a lump of ice, two dashes of Angostura bitters, a small
piece of lemon peel, one jigger Holland gin. Mix with small
bar-spoon. Serve.
Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes Peyschaud bitters,
one-half pony Eau de Vie d’Oranges, one and a half pony old
rye whiskey, a piece lemon-peel. Mix. Moisten the edge of
cocktail-glass with lemon, dip in sugar. Strain the cocktail into
the prepared glass.
Brandy Cocktail.
A mixing-glass half-full fine ice, two dashes gum-syrup, two dashes
Peyschaud or Angostura bitters, one jigger brandy. Mix and strain
into cocktail-glass. Add a piece twisted lemon-peel or a maraschino
cherry.
Fancy Brandy Cocktail.
Fill a mixing-glass half-full fine ice, add three dashes
maraschino, two dashes Peyschaud or Angostura bitters, one
jigger brandy, one dash orange bitters. Mix. Strain into fancy
cocktail-glass, the rim of which has been moistened with a piece of
lemon and dipped in powdered sugar, which gives it the appearance
of being frosted.
Old-Fashioned Brandy Cocktail.
Crush a small lump of sugar in a whiskey-glass with a very little
water, add one lump ice, two dashes bitters, a small piece-lemon
peel, one jigger brandy. Stir with small bar-spoon. Serve.
Brant Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura bitters,
one-third of a jigger white creme de menthe, two-thirds of a jigger
brandy.. Mix well. Strain into cocktail-glass; twist a piece of
lemon-peel over the top.
Calasaya Cocktail.
Half a jigger calasaya, half a jigger whiskey, one small piece
lemon-peel, half a mixing-glass full fine ice. Mix well and strain
into a cocktail-glass.
Canadian Cocktail.
Prepare same as Whiskey Cocktail, using Canadian whiskey.
Champagne Cocktail.
Put into a long thin glass one lump cut-loaf sugar saturated with
Peyschaud or Angostura bitters, add one lump of ice, a small piece
of lemon-peel; fill the glass three-fourths full cold champagne.
Stir with spoon and serve.
Chocolate Cocktail.
Break a fresh egg into a mixing-glass, half full fine ice, add one
dash bitters, one jigger port wine, one teaspoonful fine sugar.
Shake well and strain into a cocktail-glass.
Cider Cocktail.
Saturate a lump of cut-loaf sugar with Angostura bitters. Place it,
with one lump of ice and a small piece of lemon peel, in a thin
cider-glass, then fill up with cold cider. Stir with spoon and serve.
Clam Cocktail.
Put into a large cocktail-glass a half-dozen little-neck clams with
all their liquor, season with pepper and salt to taste; add two
dashes lemon-juice, one dash Tobasco sauce, and a very little
cayenne pepper.
Clam Juice Cocktail.
Two jiggers clam juice in a thin bar-glass, season same as Clam
Cocktail.
Plymouth Gin Cocktail.
Mixing-glass half-full fine ice, three dashes Peyschaud or
orange bitters, one jigger Plymouth gin. Mix well, strain into
cocktail-glass. Add a small piece lemon-peel or a maraschino cherry.
Schiedam Gin Cocktail.
Mix same as Holland Gin Cocktail, using Schiedam gin in place of
Holland.
Tom Gin Cocktail.
Prepare same as Plymouth Gin Cocktail, substituting Old Tom gin for
Plymouth.
Old-Fashioned Tom Gin Cocktail.
Mix same as Holland Gin Old-Fashioned Cocktail, using Old Tom gin
in place of Holland.
Grenadine Cocktail.
Use Grenadine in place of gum-syrup in any kind of cocktail.
Harvard Cocktail.
One dash gum-syrup, three dashes Angostura bitters, half-jigger
Italian vermouth, half-jigger brandy in half a mixing-glass of fine
ice. Mix, strain into cocktail-glass, fill up with seltzer.
Hiram Cocktail.
A mixing-glass half-full fine ice, two dashes Peyschaud bitters,
one-half jigger Italian vermouth, one-half jigger Walker Canadian
whiskey. Mix, strain into cocktail-glass; add a maraschino cherry.
Inimitable Cocktail.
Dissolve a small lump of sugar with a little water in a
whiskey-glass, add one lump of ice, one dash lemon-juice, two
dashes Peyschaud bitters, one jigger Tom gin. Mix with small
bar-spoon. Serve.
Irish Cocktail Ho. 1.
Mixing-glass half-full fine ice, three dashes orange bitters, two
dashes acid phosphate, one-half jigger whiskey, one-half jigger
Italian vermouth. Mix well, strain into cocktail-glass.
Irish Cocktail No. 2.
Two dashes gum-syrup, three dashes Angostura bitters in a
mixing-glass with fine ice, one jigger Irish whiskey. Mix, strain,
and add a piece twisted lemon-peel.
Jamaica Rum Cocktail.
Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes
orange bitters, two dashes Angostura bitters, one jigger Jamaica
rum. Mix and strain into cocktail-glass. Add a small piece twisted
lemon-peel.
Jersey Cocktail.
One-half tablespoonful fine sugar in a thin cider-glass, add one
lump of ice, two dashes Angostura bitters, one piece lemon-peel,
fill up with cider. Stir well. Drink while effervescent.
Liberal Cocktail.
Fill a mixing-glass half-full fine ice, add one dash syrup, half a
jigger Amer Picon bitters, half a jigger whiskey. Mix, strain into
cocktail-glass. A small piece of lemon peel on top. Serve.
Long-Range Cocktail.
Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes
Peyschaud bitters, one pony Italian vermouth, half a pony absinthe,
half a pony brandy. Mix and strain into cocktail-glass. Twist a
piece lemon-peel over top.
Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two dashes gum-syrup,
dashes Peyschaud or Angostura bitters, one half-jigger Italian
two vermouth, one-half jigger whiskey. Mix, strain into
cocktail-glass. Add a piece of lemon-peel or a cherry.
Manhattan Cocktail, Dry.
Prepare same as Manhattan Cocktail, leaving out syrup and cherry.
Manhattan Cocktail, Extra Dry.
Mix same as Manhattan cocktail. Leave out syrup and cherry, and use
French vermouth in place of Italian.
Martini Cocktail.
Half a mixing-glass full fine ice, three dashes orange bitters,
one-half jigger Tom gin, one-half jigger Italian vermouth, a piece
lemon-peel. Mix, strain into cocktail-glass. Add a maraschino
cherry, if desired by customer.
Medford Rum Cocktail.
Prepare same as Brandy Cocktail, using Medford rum in place of
brandy.
Metropole Cocktail.
Two dashes gum-syrup, two dashes Peyschaud bitters, one dash orange
bitters, half a jigger brandy, half a jigger French vermouth, a
mixing-glass half-full fine ice. Mix, strain into cocktail-glass,
add a maraschino cherry.
Metropolitan Cocktail.
Two lumps of ice in a small wine-glass, add three dashes gum-syrup,
two dashes Angostura bitters, one pony brandy, one pony French
vermouth. Mix, take out the ice, add a small piece twisted
lemon-peel.
Mountain Cocktail.
A cocktail-glass half-full hard cider, one fresh egg; season with
pepper and salt. Serve.
Oyster Cocktail.
A few dashes lemon-juice in a tumbler, add a dash of Tobasco sauce,
a teaspoonful of vinegar, a few dashes tomato catchup, six Blue
Point oysters, with all their liquor; season to taste with pepper
and salt. Mix and serve with spoon in the glass.
Pepsin Cocktail.
Fill mixing-glass half-full fine ice, three dashes gum-syrup, five
dashes pepsin bitters, one jigger whiskey. Mix, strain into
cocktail-glass, add piece twisted lemon-peel.
Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one
and a half pony Tom gin. Mix, strain into cocktail-glass; add half
a pony port wine carefully and let it settle in bottom of cocktail
before serving.
Racquet Club Cocktail.
Three dashes orange bitters, half a jigger Tom gin, half a jigger
French vermouth, in a mixing-glass half-full fine ice. Mix, strain
into cocktail-glass, add piece twisted lemon-peel.
Riding Club Cocktail.
Mixing-glass half-full fine ice, one dash Angostura bitters, a
small bar-spoonful Horsford acid phosphate, one jigger calasaya.
Mix and strain into cocktail-glass.
Robinson Cocktail.
Mixing-glass half-full fine ice, three dashes Peyschaud bitters,
one piece lemon-peel, one jigger Bourbon whiskey; shake until very
cold. Strain into cocktail-glass. Never use sweetening in this drink.
Saratoga Cocktail.
Prepare in the same manner as a Fancy Brandy cocktail. Before
serving add a squirt of champagne.
Smith Cocktail.
Fill mixing-glass half-full fine ice, add three dashes Angostura
bitters, one-half jigger Holland gin, one-half jigger French
vermouth; shake until cold. Strain into cocktail-glass; twist a
small piece lemon-peel on top.
Soda Cocktail.
One teaspoonful fine sugar in a large bar-glass, one lump of ice,
three dashes Angostura bitters, one piece lemon-peel; add one
bottle of plain or lemon soda. Mix and drink during effervescence.
Star Cocktail.
Fill a mixing-glass half-full fine ice, add two dashes gum-syrup,
three dashes Peyschaud or Angostura bitters, one-half jigger apple
brandy, one-half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
Turf Cocktail.
One dash Angostura bitters, three dashes orange bitters, one jigger
Tom gin in a mixing-glass half-full fine ice. Mix, strain into
cocktail-glass; add a piece twisted lemon-peel.
Union Cocktail.
One lump ice in a whiskey-glass; add one dash Peyschaud bitters,
two dashes orange bitters, one small piece lemon-peel, one jigger
Tom gin. Mix with small bar-spoon. Serve.
Vermouth Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura or Peyschaud
bitters, one jigger Italian vermouth. Mix well, strain into
cocktail-glass; add a piece lemon-peel or cherry.
Vermouth Cocktail, Dry.
Prepare same as Vermouth Cocktail, using French vermouth in place
of Italian; twist a piece lemon-peel over top. Leave out the cherry.
Fancy Vermouth Cocktail.
Mix same as Fancy Brandy Cocktail, substituting vermouth for brandy.
French. Vermouth Cocktail.
Three dashes orange bitters in mixing-glass half full fine ice; add
one jigger French vermouth. Mix well, strain into cocktail-glass;
add a piece twisted lemon-peel on top.
Whiskey Cocktail.
Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes
Angostura or Peyschaud bitters, one jigger whiskey. Mix, strain
into cocktail-glass; add a small piece of twisted lemon-peel or a
cherry.
Fancy Whiskey Cocktail.
Prepare in the same manner as Fancy Brandy Cocktail, substituting
whiskey for brandy.
Old-Fashioned Whiskey Cocktail.
Dissolve a small lump of sugar with a little water in a
whiskey-glass; add two dashes Angostura bitters, a small piece ice,
a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon
and serve, leaving spoon in the glass.
Wilson Cocktail.
Mix same as Whiskey Cocktail, using Wilson whiskey.
Yale Cocktail.
Fill a mixing-glass half-full fine ice, three dashes orange
bitters, one dash Peyschaud bitters, a piece lemon-peel, one jigger
Tom gin. Mix, strain into cocktail-glass; add a squirt of siphon
seltzer.
York Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters,
one-half jigger whiskey, one-half jigger vermouth. Mix, strain into
cocktail-glass, squeeze piece of lemon-peel over the top. Serve.
Brandy Collins.
Cut a lemon in half, place it in a mixing-glass, add one
tablespoonful fine sugar, crush with muddler so as to extract both
the juice of the lemon and part of the oil of the rind, fill the
glass half full of fine ice, add one jigger brandy. Mix well,
strain into a Collins-glass containing a piece of ice, pour in a
bottle of plain soda. Stir with a long bar-spoon and serve.
John Collins.
Prepare same as Brandy Collins, substituting Holland gin for brandy.
Tom Collins.
Is prepared in the same manner as John Collins, using Tom gin in
place of Holland gin.
Catawba Cooler.
Pare a lemon so as to leave the rind in one spiral-shaped piece.
Place a piece of ice inside the rind, put both into a long
Collins-glass, add one and a half jigger Catawba wine and a cold
bottle of plain soda. Stir and serve.
Brunswick Cooler.
The juice of one lemon, the rind of a lemon, same as for Catawba
Cooler, half a tablespoonful fine sugar in a long glass. Mix, add a
bottle of imported ginger ale. Stir and serve.
Claret Cooler.
Prepare same as Catawba Cooler, using claret in place of catawba.
Ginger Ale Cooler.
Is prepared in the same manner as Brunswick Cooler, but you can use
domestic ginger ale if you wish.
Lincoln Club Cooler.
Take a long thin Collins-glass, put into it one lump of ice, one
pony St. Croix rum, fill up with a cold bottle imported ginger ale.
Serve.
Ramsay Cooler.
Prepare in the same manner as Catawba Cooler, using one jigger of
Scotch whiskey in place of Catawba wine.
Remmsen Cooler.
Mix and serve same as Ramsay Cooler, substituting Old Tom gin for
Scotch whiskey.
Renwick Cooler.
The peel of a lemon, same as for Ramsay Cooler, one piece of ice,
put into a Collins-glass; add one jigger whiskey and one bottle of
imported ginger ale. Stir and serve.
Rocky Mountain Cooler.
Beat up one egg with one tablespoonful fine sugar and the juice of
half a lemon, fill up with cider; stir well. Serve in a long thin
glass. Grate nutmeg on top.
Southern Cooler.
The rind of a whole lemon, a piece of ice in a Collins-glass; add
half a jigger Jamaica rum, half a jigger Bourbon whiskey, one
teaspoonful fine sugar, one bottle cold plain soda. Stir with long
bar-spoon. Drink during effervescence.
Brandy Crusta.
Fill a mixing-glass half full of fine ice; add three dashes of
gum-syrup, two dashes maraschino, the juice of a quarter of a
lemon, two dashes Peyschaud or Angostura bitters, and one jigger
brandy; mix. Take a lemon the size of a fancy sauterne or claret
glass; peel the rind from three-fourths of it all in one piece; fit
it into the glass; moisten the edge of the glass with a piece of
lemon, and dip it into fine sugar, which gives it a frosted
appearance. Strain your mixture into this glass, trim with fruit,
and serve.
Gin Crusta.
Prepare same as Brandy Crusta, substituting gin for brandy.
St. Croix Crusta.
Mix and serve same as Brandy Crusta, using St. Croix rum in place
of brandy.
Whiskey Crusta.
Is prepared in the same manner as Brandy Crusta, substituting the
desired kind of whiskey for brandy.
Cooper.
London porter and Dublin stout mixed, half of each.
Ale Cup.
In a glass pitcher put the juice of half a lemon, one jigger of
brandy, one heaping tablespoonful of fine sugar, one quart old ale;
mix. When serving, grate a little nutmeg on top of each glass.
Badminton Cup.
Put a few lumps of ice into a glass pitcher, add two jiggers of
sherry wine, one jigger maraschino, one tablespoonful fine sugar,
one bottle claret, one slice of cucumber-rind, a few sprigs of
borage, and a cold bottle of plain soda. Mix well and serve.
Balaklava Cup.
Cut the peel from a lemon in one long piece, put it with a few
lumps of ice in a glass pitcher, add one tablespoonful fine sugar,
the juice of the lemon, a slice of cucumber-rind, one pint claret;
mix well, add a pint of cold champagne, and serve.
Cupid.
A mixing-glass half-full fine ice, one jigger sherry, one fresh
egg, a little cayenne pepper. Shake well, strain, and serve.
Burgundy Cup (Red).
Mix one tablespoonful fine sugar with a little water in a glass
pitcher, add the juice of half a lemon, one pony brandy, one pony
orange curaçoa, a few lumps of ice, two slices lemon, two slices
orange, one slice cucumber-peel, one pint red Burgundy, one bottle
of cold plain soda; mix. Place a few sprigs of mint on top.
Burgundy Cup (White).
Mix in the same manner as Red Burgundy, substituting white Burgundy
for red, and white curaçoa for orange.
Champagne Cup No. 1.
Put into a glass pitcher two or three lumps of clear ice, the juice
of half a lemon, one-half tablespoonful fine sugar, one pony
maraschino, one pony white curaçoa, one pony pale brandy, a few
slices of orange, two slices of lemon, one slice cucumber-rind;
pour in one quart of cold champagne, one bottle of cold plain soda;
mix. Top off with a few sprigs of fresh mint.
Champagne Cup No. 2.
Three lumps of ice in a glass pitcher, add one tablespoonful fine
sugar, one pony maraschino or white curaçoa, one pony pale brandy,
one lemon sliced, one orange sliced, one slice cucumber-peel, pour
in one pint claret, one quart iced champagne, one bottle cold plain
soda. Mix and add a few sprigs fresh mint.
Cider Cup.
Put into a glass pitcher one tablespoonful fine sugar, a little
water—dissolve; add the juice of half a lemon, a few lumps of clear
ice, half a pony white curaçoa, half a pony brandy, one pint cider,
one bottle plain soda, two slices of lemon, two of orange, one of
cucumber-rind, a few lumps of clear ice; mix until cold. Add a few
sprigs of fresh mint on top, stems down.
Claret Cup.
A heaping tablespoonful fine sugar, dissolve with a little water in
a glass pitcher containing a few lumps of clear ice; add the juice
of half a lemon, one pony brandy, half a pony maraschino, half a
pony orange curaçoa, half an orange sliced, two slices of lemon,
one slice cucumber-rind, one pint claret, one cold bottle plain
soda; mix. Finish with a few sprigs of mint on top, stems down.
Claret Cup (per glass).
Dissolve in a long thin bar-glass one teaspoonful fine sugar, three
dashes lemon-juice and two dashes orange curaçoa in a little water;
add one lump of ice, two jiggers claret, one slice orange, one
small piece of cucumber-rind. Mix and fill glass with seltzer.
Claret Cup à l’Anglaise.
This is a modification of the English claret cup, and shares the
general fashionable rage for all things a l’Anglaise. Take twelve
ounces of fine sugar, the zest of a lemon, two oranges without
their seeds, pour upon this two bottles of claret and two bottles
plain soda; add the small end of a cucumber not peeled (if you have
borage add a little). Pour this mixture into a large bowl upon
chopped ice. Serve when cold.
Claret Cup (English Style).
Put into a punch-bowl one large piece of clear ice, one
tablespoonful fine sugar, one lemon sliced thin, one slice
cucumber-rind, one pony curaçoa, one jigger sherry, one pint
claret; add a little borage, a few strawberries, and one bottle
plain soda. Stir until cold and serve.
Claret and Seltzer.
A long thin bar-glass half-full claret, then fill with cold seltzer.
Heidsieck Cup.
Mix same as Champagne Cup, using Heidsieck champagne.
India Cup (per glass).
One tablespoonful fine sugar, a little water, one slice lemon, two
jiggers claret, one dash curaçoa, two dashes Madeira; mix well in
thin punch-glass, add a slice cucumber, fill the glass with cold
seltzer.
Lincoln Club Cup.
Put into a glass pitcher a few lumps of ice, one tablespoonful fine
sugar, one jigger brandy, one jigger pale sherry, one jigger
sauterne or rhine-wine, one lemon sliced, half an orange sliced, a
few slices pineapple, one piece cucumber-rind, one iced bottle
champagne, one bottle plain soda; mix. Serve cold.
Marmora Cup.
Three lumps of clear ice in a glass pitcher, the juice of half a
lemon, one jigger orgeat syrup, half a pony brandy, half a pony
maraschino, half a pony Jamaica rum, one tablespoonful fine sugar;
add one iced bottle champagne, one bottle cold plain soda. Mix
well, ornament with fruit in season, put a few sprigs fresh mint on
top.
Royal Cup.
Dissolve two tablespoonfuls fine sugar with a little water in a
punch-bowl, add the juice of one orange, the juice of half a lemon,
one jigger brandy, one pony curaçoa, one pony maraschino, a few
slices of pineapple, orange and lemon; pour on this one bottle of
claret, then add three or four good-sized lumps of clear ice; mix
well, and when cold add one bottle of plain soda and one bottle of
iced champagne. Mix and serve.
Sauterne Cup.
Prepare same as Champagne Cup, substituting sauterne for champagne.
Brandy Daisy.
A mixing-glass half-full fine ice, three dashes gum-syrup, the
juice of half a lemon, three dashes orange cordial, one jigger
brandy; shake well, strain into fizz-glass, fill with siphon
seltzer or apollinaris.
Gin Daisy.
Is prepared in the same manner as Brandy Daisy, using gin in place
of brandy.
Ginger Ale Daisy.
Prepare same as Brandy Daisy, but strain into a long thin
punch-glass and fill up with imported ginger ale in place of
seltzer or apollinaris.
Rum Daisy.
Prepare same as Brandy Daisy, using rum in place of brandy.
Whiskey Daisy.
Prepare same as Brandy Daisy, using whiskey in place of brandy.
Baltimore Egg-Nogg.
The yolk of a fresh egg in a large mixing-glass, half a
tablespoonful powdered sugar, a little grated nutmeg and cinnamon;
beat until thoroughly mixed, add a few lumps of ice, one pony
Madeira wine, half a pony old brandy, half a pony Jamaica rum, fill
the glass with milk, shake well, strain into long thin punch-glass,
a little grated nutmeg on top.
Boston Egg-Nogg.
A mixing-glass one-fourth full fine ice, one tablespoonful fine
sugar, one egg, one-third jigger brandy, one-third jigger Jamaica
rum, one-third Madeira wine; fill the glass with milk, shake well,
strain into long thin punch-glass, a little grated nutmeg on top.
Cider Egg-Nogg.
One tablespoonful fine sugar, one egg in mixing-glass half-full
fine ice; fill with cider; mix well, strain into long punch-glass,
a little grated nutmeg on top. This drink is also known as General
Harrison Egg-Nogg.
Plain Egg-Nogg.
One fresh egg, one tablespoonful fine sugar, half a jigger brandy,
half a jigger St. Croix rum, in a mixing-glass one-fourth full of
fine ice; fill with milk, shake well, strain into long thin glass,
grate nutmeg on top.
Sherry Egg-Nogg.
A mixing-glass one-fourth full fine ice, one fresh egg, one jigger
sherry, half a tablespoonful fine sugar; fill up with milk, shake
thoroughly, strain into a long thin glass, grate nutmeg on top.
Sherry Egg-Nogg (Fancy).
Prepare in the same manner as Sherry Egg-Nogg, but add a pony of
brandy before shaking.
Eye-Opener.
A mixing-glass half-full fine ice, half a tablespoonful fine sugar,
juice of half a lime, one egg, one jigger old whiskey. Shake well,
strain into a long thin bar-glass, fill with siphon vichy. Serve.
Mulled Ale (English Style).
For each glass take the yolk of one egg, half a tablespoonful fine
sugar, and one tablespoonful cream or milk; beat until quite
smooth. Heat your ale until quite hot, but not boiling; mix in the
above preparation, stir well, and grate a little nutmeg on top.
Egg Phosphate.
A fresh egg in a mixing-glass half-full fine ice, add half a
tablespoonful fine sugar and one teaspoonful of acid phosphate.
Shake well, strain into a thin glass, fill up with siphon seltzer
or vichy.
Egg-Shake.
One egg, one tablespoonful fine sugar in a mixing-glass half-full
fine ice, fill with milk. Shake well and strain.
Egg Sour.
A mixing-glass half-full fine ice, the juice of half a lemon, one
egg, one jigger of whiskey, half tablespoonful fine sugar. Shake
well, strain into fancy glass. Serve.
Apple Brandy Fix.
A mixing-glass half-full fine ice, one tablespoonful fine sugar
dissolved in a little water, half a pony curaçoa, one jigger apple
brandy. Mix, serve in long thin glass with straws, trim with fruit;
add a squirt of seltzer before serving.
Brandy Fix.
Prepare in the same manner as Apple Brandy Fix, substituting plain
brandy for apple brandy.
Gin Fix.
One small spoonful fine sugar, one squirt of seltzer, half a pony
pineapple syrup, one jigger gin in a long thin glass. Fill with
fine ice, mix with spoon, trim with fruit. Serve with straws.
St. Croix Fix.
In a long thin glass, one tablespoonful fine sugar, half a pony
pineapple syrup, three dashes lemon-juice, enough water to dissolve
the above; add one jigger St. Croix rum. Fill glass with fine ice,
mix, trim with fruit. Serve with straws.
Whiskey Fix.
Dissolve one tablespoonful sugar with a little water in a long thin
glass, add five dashes pineapple syrup, the juice of a quarter of a
lemon, one jigger whiskey. Fill the glass full of fine ice, mix
well with spoon, trim with fruit. Serve in a long thin glass with
straws.
Brandy Fizz.
A mixing-glass half full fine ice, the juice of half a lemon, half
a tablespoonful fine sugar, one jigger brandy; shake well, strain
into fizz-glass, fill with siphon seltzer. Serve.
Cider Fizz.
A thin fizz-glass two-thirds full cider; add the juice of quarter
of a lemon, a long bar-spoonful fine sugar. Stir and drink during
effervescence.
Gin Fizz.
Prepare in the same manner as Brandy Fizz, substituting gin for
brandy.
Electric Current Fizz.
Make a silver fizz; save the yolk of the egg and serve it in the
half-shell, with a little pepper, salt, and vinegar, with the fizz.
Golden Fizz.
The juice of half a lemon, half a tablespoonful fine sugar, the
yolk of one egg, one jigger Tom gin; shake well in a mixing-glass
with fine ice, strain into a fizz-glass, fill with siphon seltzer
or carbonic. Drink while effervescent.
Lime Gin Fizz.
Prepare in the same manner as a Plain Gin Fizz, using lime-juice in
place of lemon.
Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the juice of half a
lemon, half a tablespoonful fine sugar, the white of an egg, one
jigger Scotch whiskey, two dashes absinthe; shake thoroughly,
strain into a fizz-glass, fill with siphon seltzer. Serve.
New Orleans Fizz.
Half a tablespoonful fine sugar, the juice of half a small lemon,
one jigger Tom gin; shake in a mixing-glass half-full fine ice,
then add half a jigger milk or cream, shake again, strain into a
fizz-glass, and fill with siphon seltzer or carbonic.
Pistache Fizz.
A mixing-glass one-fourth full fine ice, the juice of half a lemon,
one-half tablespoonful fine sugar, one jigger Tom gin, one jigger
full prepared pistache cream; shake well, strain into fizz-glass,
fill with seltzer.
Royal Fizz.
Prepare same as Plain Gin Fizz, adding both the white and the yolk
of a fresh egg before shaking; strain into fizz-glass and fill with
siphon seltzer.
Sauterne Fizz.
One teaspoonful fine sugar in a long fizz-glass; add three dashes
lemon-juice, one and a half jigger sauterne. Mix well and fill the
glass with seltzer.
Silver Fizz.
A mixing-glass half-full fine ice, the juice of half a lemon, half
a tablespoonful fine sugar, the white of one egg, one jigger Tom
gin; shake well, strain into a fizz-glass, fill with siphon
seltzer. Drink while effervescent.
Soda Fizz.
Mix the juice of one lemon with one tablespoonful fine sugar
in a fizz-glass, fill three-fourths full seltzer; add a small
bar-spoonful bicarbonate of soda. Stir and drink during
effervescence. This drink is a good stomach settler.
St. Croix Fizz.
A mixing-glass half-full fine ice, the juice of half a lemon, half
a tablespoonful fine sugar, the white of an egg, one jigger St.
Croix rum, shake well, strain into fizz-glass, fill with siphon
seltzer.
Tailor’s Fizz.
One lump of ice in a fizz-glass; add one jigger Scotch whiskey,
fill the glass with siphon carbonic or vichy.
Violet Fizz.
Prepare in the same manner as a Silver Fizz, adding a tablespoonful
raspberry vinegar before shaking.
Whiskey Fizz.
Prepare in the same manner as Brandy Fizz, substituting whiskey for
brandy.
Ale Flip.
Beat up one egg with half a tablespoonful fine sugar, then fill the
glass with ale; mix well with the egg and sugar. Grate nutmeg on
top and serve.
Brandy Flip.
A mixing-glass half-full fine ice, one tablespoonful fine sugar,
one fresh egg, one jigger brandy; shake well, strain into thin
glass. Grate nutmeg on top.
Egg Flip.
One fresh egg, one tablespoonful fine sugar, one jigger sherry in a
mixing-glass half-full fine ice; shake well, strain into thin
glass, grate nutmeg on top.
Gin Flip.
Prepare in the same manner as Egg Flip, substituting Tom gin for
sherry.
Glasgow Flip.
Beat up a fresh egg with one tablespoonful fine sugar and the juice
of one lemon. Put this preparation in a long thin glass, add a lump
of ice, fill up with a cold bottle of imported ginger ale; mix
well. Serve.
Golden Flip.
One pony maraschino, one pony yellow chartreuse, half a
tablespoonful fine sugar, one egg; shake well in a mixing-glass
half-full fine ice, strain into a fancy bar-glass, grate a little
nutmeg on top.
Jamaica Rum Flip.
Fill a mixing-glass half-full fine ice, add half a tablespoonful
fine sugar, one egg, one jigger Jamaica rum; shake well, strain
into a fancy bar-glass. Serve with a little grated nutmeg on top.
Port Wine Flip.
Prepare in the same manner as Jamaica Rum Flip, substituting port
wine for rum.
Rum Flip.
Prepare same as Sherry Flip, using the kind of rum desired by the
customer in place of sherry.
Sherry Flip.
Break a fresh egg into a mixing-glass; add one tablespoonful fine
sugar, fill the glass half-full of fine ice, add one and a half
jigger of sherry; shake well, strain into a fancy bar-glass. Serve
with a little grated nutmeg on top.
Whiskey Flip.
Prepare in the same manner as Sherry Flip, substituting whiskey for
sherry.
Yankee Flip.
Prepare in the same manner as Sherry Flip, using one jigger apple
brandy in place of sherry.
Floster.
Place a few lumps of ice in a glass pitcher, add half a
tablespoonful fine sugar, two jiggers sherry, one jigger noyau, a
few slices of lemon and orange, one bottle plain soda; mix. Put a
few sprigs fresh mint on top.
Brandy Float.
Fill a pony-glass with brandy, put a thin whiskey-glass over it,
rim down; reverse the glasses, holding them tightly together, so as
to keep the brandy in the pony glass, then fill the whiskey-glass
half-full seltzer and draw out the pony glass carefully so as to
leave the brandy floating on top of seltzer.
Curaçoa Float.
Fill a pony-glass half-full maraschino, then fill with orange
curaçoa, be careful to keep the two cordials in separate layers.
Absinthe Frappé, No. 1.
Take two mixing-glasses and fill them full of fine ice, pour into
one of them one pony absinthe, one pony water, add two dashes
anisette. Turn the other mixing-glass full of fine ice on top of
first glass, then reverse the glasses, so as to allow the liquid to
flow from one glass to the other. Repeat this until the liquid is
very cold, then strain into a fancy bar-glass and add a squirt of
seltzer.
Absinthe Frappé, No. 2.
A mixing-glass half-full fine ice; add one pony of absinthe, one
pony of water, one dash anisette; shake until ice forms on outside
of shaker, strain into thin glass, add a squirt of seltzer.
Brandy Punch Frappé.
Fill two mixing-glasses with fine ice; put into one of them one
tablespoonful fine sugar, a little water, the juice of half a
lemon, one jigger brandy. Turn the second glass on top of first;
leave there a moment, then turn the glasses so as to allow the
liquid to flow from one glass into the other. Repeat this until the
mixture is very cold; strain into a fancy glass, trim with fruits
in season.
Coffee Frappé.
Dissolve one lump of sugar with one demi-tasse of cold coffee in a
mixing-glass; add a few lumps of ice, one pony brandy. Shake well
and strain into a fancy bar-glass.
Brandy Frappé.
Take two mixing-glasses of the same size, fill them with fine
shaven ice; pour into one of them one jigger brandy and a few
dashes maraschino. Turn the second glass on top of first, then
reverse the glasses several times, holding them together so as to
allow the liquid to slowly flow from one glass to the other; when
cold strain into fancy glass.
Cordial Frappé.
Fill a fancy sauterne or claret glass with fine ice, add a pony of
the kind of cordial desired by the customer. Let it stand until ice
forms on the outside of the glass, then serve.
Raspberry Cream Frappé.
This delicious temperance drink is made in the following manner:
Fill a long thin punch-glass half-full fine ice, add one jigger
raspberry syrup, fill up the glass two-thirds with cream or milk,
then fill with siphon vichy; mix. Trim with fruit. Serve with straws.
French Vermouth Frappé.
Fill two mixing-glasses with fine ice; pour into one of them one
jigger French vermouth. Turn the second glass on top of the first,
reverse the glasses so as to allow the liquid to flow from one
glass to the other, repeat this until the mixture is very cold,
strain into a thin glass, add a squirt of seltzer.
Italian Vermouth Frappé.
Prepare in the same manner as French Vermouth Frappé, using Italian
vermouth in place of French.
Whiskey Punch Frappé.
Prepare same as Brandy Punch Frappé, using whiskey in place of
brandy.
French Café Royal.
Three ponies black coffee, one pony brandy, make very cold. Serve
after dinner.
Gin and Pine.
Take from the heart of a green pine log two ounces of splinters,
steep in a quart bottle Tom gin for twenty-four hours, strain into
another bottle. Serve same as straight gin.
Gin and Tansy.
Steep a bunch of tansy in a bottle of gin until the flavor is
extracted, then strain into another bottle. Serve same as gin and
pine.
Gin and Wormwood.
Steep a small bunch of wormwood in one quart of gin until the
flavor is extracted. Serve same as Gin and Tansy.
Golden Slipper.
Fill a wine-glass one-third full of yellow chartreuse, add the yolk
of a small egg, then fill the glass with Danziger Goldwasser; be
careful not to break the yolk of the egg, and keep the cordials
separate.
Grenadine Lemonade.
Make a plain lemonade rather tart, and add a pony of grenadine
before shaking. Trim with fruit, serve with straws.
Half and Half (American Style).
A glass half-full of old ale, fill up with new ale.
Half and Half (English Style).
A glass or mug half-full porter, then fill up with ale.
Hari-Kari.
A mixing-glass half-full fine ice, one tablespoonful fine sugar,
the juice of half a lemon, one jigger Bourbon whiskey; shake well,
strain into a long thin glass, fill with seltzer. Trim with fruit.
Horse’s Neck.
Cut the peel from a lemon in one long piece, place in a thin
punch-glass, add a bottle of cold imported ginger ale.
Hot Apple Toddy.
One lump sugar dissolved with a little water in a hot-drink glass,
add one jigger apple brandy, a piece lemon peel, a quarter of a
baked apple, fill with boiling water; mix, and grate nutmeg on top.
Hot Arrack Punch.
Two lumps of sugar in a hot-drink glass half-full boiling water,
the juice of one-fourth of a lemon, one jigger arrack, one slice
lemon; mix and grate a little nutmeg on top.
Hot Beef-Tea.
A small teaspoonful extract of beef in a hot-drink glass, or mug,
fill with boiling water, season to taste with pepper and salt, add
two dashes celery bitters; mix, and serve with a small glass of
fine ice on the side.
Hot Black Stripe.
A hot-drink glass half-full boiling water, one jigger of rum, a
small spoonful molasses; mix well and add a small piece lemon-peel.
Hot Brandy Punch.
Prepare same as hot Arrack Punch, substituting brandy for arrack;
leave out the nutmeg.
Hot Brandy Sling.
Dissolve a lump of cut-loaf sugar in a hot-drink glass half-full of
boiling water, add one jigger of brandy; mix, add a piece of lemon
peel, grate a little nutmeg on top.
Hot Brandy Toddy.
Prepare same as Hot Brandy Sling without nutmeg.
Hot Cider Punch.
Put three lumps of sugar, the juice of one-fourth of a lemon, and
three cloves in a hot-drink glass, fill up with hot cider; mix, add
a slice of lemon and a little grated nutmeg.
Hot Gin Punch.
Prepare same as Hot Brandy Punch, using gin in place of brandy.
Hot Gin Sling.
Prepare in the same manner as Hot Brandy Sling, substituting gin
for brandy.
Hot Spiced Gin.
Prepare same as Hot Gin Sling, adding a few cloves and a little
ground allspice.
Hot Irish Punch.
A hot-drink glass half full-boiling water, two lumps of cut-loaf
sugar, the juice of a quarter of a lemon, one jigger of Irish
whiskey; mix, and add a slice of lemon and a little grated nutmeg.
Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out the lemon.
Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a little lemon-juice,
one slice lemon, one jigger of Jamaica rum, fill up with boiling
water; mix, grate a little nutmeg on top.
Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but leave out the
lemon-juice and sliced lemon, add a piece lemon-peel.
Hot Jamaica Rum Spiced.
A hot-drink glass half full of boiling water, one lump of sugar,
one jigger Jamaica rum, a few cloves and a little allspice; mix,
add a small piece of lemon-peel and a little grated nutmeg on top.
Hot Kentucky Flip.
Beat up one egg with a pinch of ground cloves, the same of
cinnamon, the juice of a quarter of a lemon, half a tablespoonful
fine sugar, one jigger Jamaica rum; when well mixed divide into two
hot-drink glasses, fill with boiling water; stir and serve.
Hot Lemonade.
The juice of half a lemon, one-half tablespoonful fine sugar, fill
up with hot water; mix, add a slice of lemon.
Hot Locomotive.
Beat up the yolk of one egg in a small saucepan with one
tablespoonful fine sugar, one pony of honey, four dashes orange
curaçoa, one and a half jiggers claret. Put on fire, let it come to
the boiling point; mix well. Serve in a mug, add a slice of lemon.
Hot Milk Punch.
Put into a long thin punch-glass one tablespoonful fine sugar, half
a jigger brandy, half a jigger St. Croix rum, fill with hot milk;
mix and grate a little nutmeg on top.
Hot Scotch.
Dissolve one lump of cut-loaf sugar with a little hot water in a
hot-drink glass, add one jigger Scotch whiskey and a small piece
lemon-peel, fill with boiling water; mix, grate a little nutmeg on
top.
Hot Scotch Punch.
Prepare same as Hot Brandy Punch, substituting Scotch whiskey for
brandy.
Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full boiling water, add
one jigger of whiskey, a small piece lemon-peel; mix and grate a
little nutmeg on top.
Hot Whiskey Punch.
Prepare in the same manner as Hot Whiskey Sling, adding a slice of
lemon and the juice of a quarter of a lemon before mixing; leave
the nutmeg out.
Brandy Julep.
Half a tablespoonful fine sugar dissolved with a little water in a
long thin glass, add a few sprigs of fresh mint, stems down, fill
with fine ice, add one jigger brandy; mix well with bar-spoon,
trim with fruit and a few sprigs of mint. Serve with straws.
Champagne Julep.
Dissolve one lump of sugar with a little water in a long thin
glass, add a few sprigs of fresh mint, stems down, fill the glass
almost full of fine ice, then fill with champagne, stirring with
spoon while pouring in the wine; trim with fruit and sprigs of
mint. Serve straws.
Gin Julep.
One small lump of sugar dissolved with a little water in a long
thin glass, a few sprigs of mint, stems down, fill with fine ice,
add one jigger of gin; mix, trim with fruit and sprigs of mint.
Serve with straws.
Mint Julep (Southern Style).
Half a tablespoonful fine sugar dissolved in a long thin glass with
a little water, add a few sprigs of mint, stems down, fill the
glass with fine ice, add half a jigger of brandy, half jigger rum;
mix well, trim with fruit and sprigs of mint. Serve straws.
Whiskey Julep.
Prepare in the same manner as Brandy Julep, using whiskey in place
of brandy.
Knickerbein.
A wineglass one-third full of vanilla cordial, the yolk of one egg,
cover the egg carefully with benedictine, fill the glass with
kümmel, add two drops of Angostura bitters. See that the different
ingredients are not mixed.
Knickerbocker.
Put into a long glass the juice of half a lemon, one pony raspberry
syrup, half a pony curaçoa, one jigger St. Croix rum, fill the
glass with fine ice; mix well, trim with a slice of pineapple,
orange and lemon. Serve with straws.
Lalla Rookh.
A mixing-glass half-full fine ice, add one pony vanilla cordial,
one-half jigger brandy, half a jigger rum, a small spoonful fine
sugar, a whiskey-glass full cream; shake well, strain into a long
thin bar-glass.
Angostura Lemonade.
The juice of one lemon, one tablespoonful fine sugar in a
mixing-glass half-full fine ice, add three dashes Angostura
bitters, fill up with water; shake well, put in long thin glass,
trim with fruits in season. Serve on ice with straws or strain, as
desired.
Lemon Squash.
Cut a whole lemon into halves, place them in a mixing-glass, add
one tablespoonful of powdered sugar, crush the lemon with muddler
to extract the juice, fill the glass half-full fine ice, add a cold
bottle of plain soda, mix with spoon; put all into a long thin
punch-glass, ornament with fruits in season, and serve with straws.
Lemon Syrup.
Take one gallon gum-syrup, add to it three pints of pure lemon
juice, put on the fire and bring to the boiling-point; when cold
bottle, cork, and keep in a cool place.
Egg Lemonade.
A mixing-glass half-full fine ice, the juice of half a lemon, one
tablespoonful fine sugar, one egg, fill with water; shake well, and
strain, or leave on ice and serve with straws.
Phosphate Lemonade.
One tablespoonful fine sugar, one tablespoonful acid phosphate in a
mixing-glass; fill half-full fine ice, fill with water; shake well,
trim with fruit in season. Serve straws or strain.
Plain Lemonade.
The juice of one lemon in a mixing-glass half full fine ice, add
one tablespoonful fine sugar, fill with water; shake well, trim
with fruit and serve with straws, or strain to suit customer.
Rhine-Wine Lemonade.
Make a plain lemonade, strain it into a long thin glass, trim with
fruit, top it off with a jigger of Rhine-wine.
Seltzer Lemonade.
Prepare same as Plain Lemonade, using seltzer in place of water;
mix with long bar-spoon.
Soda Lemonade.
Prepare same as Seltzer Lemonade; use a bottle of plain soda in
place of seltzer.
Tea Lemonade.
Prepare in the same manner as a Plain Lemonade, using cold tea in
the place of water.
Limeade.
Mix same as Plain Lemonade, using the juice of limes in place of
lemon.
Italian Wine Lemonade.
Dissolve one tablespoonful fine sugar with a little water in a long
thin punch-glass, add half a pony raspberry syrup, the juice of the
quarter of an orange, the same of lemon, one jigger dry sherry,
fill the glass three-fourths full fine ice, then fill with cold
water; mix well, ornament with fruit in season. Serve straws.
White Lion.
Cut the peel of half a lemon from it in one long thin piece, place
it in a mixing-glass, add the juice of half a lemon, one
tablespoonful fine sugar, one tablespoonful raspberry syrup, one
jigger St. Croix rum, one pony curaçoa; mix well, put all in a long
thin glass, ornament with fruit. Serve straws.
Alderman’s Nip.
A small lump of ice in a whiskey-glass, one dash acid phosphate, a
small piece lemon-peel, one dash Peyschaud bitters, two dashes
gum-syrup, one jigger whiskey; serve with a small bar-spoon in the
glass.
Cider Nectar.
A long thin glass half-full fine ice, one and a half jiggers cider,
half a jigger brandy, half a jigger sherry, a tablespoonful
gum-syrup; mix well with spoon, fill with seltzer, trim with fruit.
Sip with straws.
Port Wine Negus.
This is simply a hot port. Take one lump of sugar in a hot-drink
glass, add one jigger port wine, fill with hot water; mix, grate
nutmeg on top.
Sherry Wine Negus.
Prepare same as Port Wine Negus, using sherry in place of port wine.
Orangeade.
The juice of half a juicy orange, the juice of a quarter of a
lemon, half a tablespoonful fine sugar; put in a mixing-glass, fill
half-full fine ice, fill with cold water. Mix well, serve with
straws in a long thin glass, trim with fruit.
Café Parfait.
Three lumps of ice in a mixing-glass, add one jigger strong coffee,
three jiggers pure cream, half a teaspoonful fine sugar; shake
until cold, strain into long thin glass.
Pousse Cafe (American Style).
Fill a thin cordial-glass with one-fourth maraschino, one-fourth
orange curaçoa, one-fourth green chartreuse, and one-fourth brandy.
Be careful to have the cordials in separate layers.
Pousse Cafe (French Style).
Fill a pousse-café glass one-fifth full grenadine, one-fifth
maraschino, one-fifth orange curaçoa, one-fifth green chartreuse,
one-fifth cognac; keep liqueurs in separate layers.
Pousse Cafe (Jersey Lily).
A pony-glass half-full maraschino, fill up with brandy, add five
drops Angostura bitters. Be careful to keep colors separate.
Pousse Cafe (New Orleans Style).
A sherry wineglass one-fifth full maraschino, one-fifth raspberry
syrup, one-fifth orange curaçoa, one-fifth green chartreuse,
one-fifth brandy. Ignite the brandy, let it burn a few moments,
extinguish, and serve.
Pousse d’Amour.
A sherry-glass one-third full of maraschino, carefully add the yolk
of a fresh egg, fill the glass with yellow chartreuse; keep the two
liqueurs in separate layers.
Peach and Honey.
Pour a little peach brandy into a small bar-glass, add a
teaspoonful honey; mix well. Place peach brandy before customer and
allow him to help himself.
Peach Blow.
Crush six ripe strawberries with half a tablespoonful fine sugar in
a mixing-glass, fill glass one-third full fine ice, add one jigger
brandy, fill up with milk; shake well, strain.
Pick Me Up.
A mixing-glass half full fine ice, half a pony absinthe, one jigger
vermouth; shake well until cold, strain into a star-glass, fill
with seltzer.
Apple Brandy Punch.
Fill a mixing-glass three-fourths full of fine ice, add the juice
of half a lemon, one tablespoonful fine sugar, one jigger apple
brandy; shake well. Serve on ice with straws or strain, trim with
fruit.
Arrack Punch.
Squeeze the juice of half a lemon into a mixing-glass half-full of
fine ice, add one tablespoonful fine sugar, one jigger arrack;
shake well, and serve same as Apple Brandy Punch.
Boating Club Punch.
In a mixing-glass the juice of one lime, one tablespoonful fine
sugar, add a little water, fill glass half-full fine ice, add
one-half jigger brandy, half jigger St. Croix rum; shake well,
serve on ice in a long thin glass, ornament with fruits in season.
Serve straws.
Hot Boland Punch.
A hot-drink glass one-third full boiling water, add one lump of
sugar, one jigger Scotch whiskey, fill up with ginger ale, add a
piece twisted lemon peel, grate nutmeg on top.
Bonanza Punch (For a Party).
Five quarts cold water, four and one-half pounds of fine sugar, the
juice of twelve lemons, three oranges, one can pineapple, one-half
pint Tom gin, one pint white wine. Grate the rinds of three lemons
and two oranges into a bowl, add the juice of the oranges and lemons.
Put two quarts water, two pounds sugar, and the juice of pineapple
on the fire, make a hot syrup of this, then pour it on the grated
rinds and the juice to draw the flavor; chop the pineapple fine and
add to mixture; stir well and strain all into a large punch-bowl
half-full of very fine ice, add remainder of sugar and water, the
gin, and wine; mix until cold, trim with fruit. Serve on ice with
straws.
Brandy Punch.
A mixing-glass half-full fine ice, add one tablespoonful fine
sugar, the juice of half a lemon, one jigger brandy; shake well,
serve on ice in long thin glass, trim with fruit. Serve with straws.
Brandy Punch (Strained).
Prepare in the same manner as Brandy Punch, strain into fancy
glass, ornament with fruit. Serve.
Brandy Milk Punch.
A large mixing-glass one-third full fine ice, half a tablespoonful
fine sugar, one jigger brandy, fill with cold milk; shake well,
strain into a long thin punch-glass, grate a little nutmeg on top.
Serve straws.
Canadian Club Punch.
One tablespoonful fine sugar dissolved in a little water in
mixing-glass, fill half-full fine ice, add the juice of half a
lemon, one jigger Walker Canadian whiskey; shake well, strain into
fancy glass, top off with a little claret, trim with fruit.
Century Club Punch.
Fill a mixing-glass half-full fine ice, add one tablespoonful fine
sugar, a little water, the juice of half a lemon, half a jigger
Jamaica rum, half a jigger St. Croix rum; shake well. Serve in a
long thin glass with straws, trim with fruits in season.
Champagne Punch.
Dissolve one tablespoonful fine sugar with a little water in a
glass pitcher or a punch-bowl, add a few lumps of clear ice, the
juice of half a lemon, a few slices orange and pineapple, one
bottle plain soda; mix well, add one pint champagne. Stir well and
serve.
Fancy Champagne Punch.
Put into a glass pitcher or a punch-bowl a few lumps clear ice, six
lumps of domino sugar, one pint Burgundy, one orange cut in thin
slices, one half lemon sliced, one pony brandy, one pony
maraschino, one pint cold apollinaris, one pint cold champagne; mix
well. Serve in punch-glasses.
Chocolate Punch.
A mixing-glass half-full fine ice, add one tablespoonful fine
sugar, one egg, one-half jigger port wine, one-half jigger brandy,
the juice of half a lemon; shake well, strain into fancy glass.
Cider Punch.
Dissolve one tablespoonful fine sugar with a little water and the
juice of a quarter of a lemon in a mixing-glass, fill half-full
with fine ice, add one pony brandy, fill up with cider; mix well.
Serve on ice, with straws, trim with fruit in season.
Claret Punch.
Dissolve one and a half tablespoonfuls fine sugar with one jigger
water in a large mixing-glass, add the juice of a quarter of a
lemon, two jiggers claret, fill the glass with fine ice; shake
well, serve in a long thin punch-glass, leave on ice or strain,
trim with fruit. If on ice serve straws.
Club Punch.
One tablespoonful fine sugar dissolved in a little water in a
mixing-glass, fill glass half full fine ice, add the juice of half
a lemon, one-third jigger Jamaica rum, two-thirds jigger St. Croix
rum; mix well, strain into a fancy glass, trim with fruit, top off
with a little port wine.
Cosmopolitan Punch.
Mix same as Claret Punch, adding a pony brandy before shaking.
Curaçoa Punch.
One-half tablespoonful fine sugar, the juice of half a lemon, one
pony curaçoa, one pony brandy in mixing-glass, fill with fine ice;
shake well. Put into long thin glass, add a dash of Jamaica rum,
trim with fruit. Serve straws.
Domino Punch.
Dissolve a tablespoonful fine sugar with a little water and the
juice of half a lemon, add one pony of port wine, one pony brandy,
a dash of maraschino. Put all in mixing-glass, fill with fine ice;
shake well, strain into a fancy glass, ornament with choice fruit.
Fedora Punch.
A tablespoonful fine sugar dissolved in a mixing-glass with a
little water, add the juice of half a lemon, one pony brandy, one
pony Bourbon whiskey, half a pony curaçoa, half a pony Jamaica rum,
fill the glass with fine ice; shake well. Serve in a long thin
punch-glass, trim with fruit. Sip with straws.
Fish House Punch.
Fill a mixing-glass half-full fine ice, add the juice of half a
lemon, one tablespoonful fine sugar, half a jigger brandy, half a
pony Jamaica rum, half a pony peach brandy; shake well, strain into
thin punch-glass.
Gin Punch.
A mixing-glass half-full fine ice, half a tablespoonful fine sugar,
the juice of half a lemon, one jigger gin; shake well. Serve on ice
with straws or strain, trim with fruit.
Gin Puff.
A mixing-glass half-full fine ice, add one jigger Tom gin, two
jiggers milk; shake well, strain into a medium-sized glass and fill
with siphon seltzer.
Gin Milk Punch.
Put into a large mixing-glass one tablespoonful fine sugar, add one
jigger Tom gin, fill the glass one-third full fine ice, fill up
with milk; shake well, strain into a long punch-glass, grate a
little nutmeg on top. Serve.
Gin Tea Punch.
Grate off the yellow part of the rinds of six lemons into a
punch-bowl, add one pound cut-loaf sugar, the juice of the six
lemons, half a pint of boiling water; mix well, add two quarts old
Tom gin. Infuse one teaspoonful coriander seeds in a pint of
boiling green tea for twenty minutes, then add while hot to the
mixture in the bowl, stir well and when cold strain, bottle, cork
and seal. Keep in a cool place.
Glee Club Punch.
Put two lumps of sugar into a hot-drink glass, add a little lemon
juice, three cloves, one small piece cinnamon, fill the glass
half-full of boiling water, add one dash brandy, fill up with warm
claret; mix well, grate a little nutmeg on top.
Hancock Punch.
Fill a mixing-glass half-full of fine ice, add the juice and rind
of half a lime, half a tablespoonful fine sugar, one third of a
jigger St. Croix rum, two-thirds of a jigger whiskey; shake well,
strain into long thin eight-ounce glass, fizz up with a little
siphon seltzer.
Horsford Punch.
Dissolve half a tablespoonful fine sugar with a little water in a
mixing-glass, add one teaspoonful Horsford’s Acid Phosphate, one
jigger brandy; shake well, strain into fancy glass, trim with fruit.
Imperial Punch.
Dissolve one tablespoonful fine sugar in a mixing glass with a
little water, add two jiggers claret, half a pony of maraschino, a
little grated nutmeg, two thin slices lemon, fill the glass with
fine ice, add a squirt of seltzer; mix well, trim with fruit. Serve
straws.
Irish Punch.
Fill a mixing-glass half-full of fine ice, add one tablespoonful
fine sugar, a little water, the juice of half a lemon, one jigger
Irish whiskey; mix well, strain into a fancy bar-glass, trim with
fruit, or leave on ice, and serve with straws.
Jamaica Rum Punch.
Prepare in the same manner as Irish Punch, substituting Jamaica rum
for Irish whiskey.
Japanese Punch.
One lump cut-loaf sugar dissolved with a little hot water in a
hot-drink glass, add the juice of half a lime, half a jigger
arrack, half a jigger brandy, fill the glass with hot tea; mix and
serve. This punch is usually served with cake.
Fancy Kirsch Punch (For a Party).
Mix two quarts of water with two pounds of fine sugar, the juice of
four lemons and one pint Kirschwasser. When the sugar is dissolved,
strain the mixture into a punch-bowl containing a large lump of
ice, stir until cold; then beat the whites of four eggs firm, add
to the punch, sprinkle a little cinnamon on top.
Kirschwasser Punch.
Dissolve one tablespoonful fine sugar with a little water in a
mixing-glass, add the juice of half a lemon, half a pony
maraschino, one jigger Kirschwasser, fill the glass with fine ice.
Mix well, trim with fruit. Sip with straws.
Knickerbocker Punch.
Fill a mixing-glass half-full fine ice, add half a tablespoonful
fine sugar, three dashes pineapple syrup, three dashes curaçoa, the
juice of half a lemon, one jigger St. Croix rum; mix well, strain
into a fancy bar-glass, trim with fruit.
Manhattan Punch.
The juice of half a lemon in a mixing-glass, add half a
tablespoonful fine sugar, two dashes Angostura bitters, one-half
jigger whiskey, one-half jigger French vermouth; shake well,
serve on ice in long glass, trim with fruit. Sip with straws.
Medford Rum Punch.
Dissolve a tablespoonful fine sugar with a little water in a
mixing-glass, add the juice of half a lemon, fill the glass
half-full fine ice, add one jigger Medford rum; mix well, strain
into fancy bar-glass, and trim with fruit, or leave on ice and
serve straws.
Mikado Punch.
Put into a mixing-glass one tablespoonful fine sugar, dissolve it
with a little water, fill the glass half-full fine ice, add the
juice of half a lemon, half a jigger brandy, half a jigger St.
Croix rum; shake well, strain into a fancy bar-glass and ornament
with fruit, or leave on ice and serve straws.
Milk Punch.
Fill a large mixing-glass one-third full of fine ice, add one
tablespoonful fine sugar, half a jigger brandy, half a jigger St.
Croix rum, fill up with milk; shake well, strain into a long thin
punch-glass, and grate a little nutmeg on top.
Mississippi Punch.
In a mixing-glass one tablespoonful fine sugar, dissolve in a
little water, add juice of half a lemon, half a jigger Bourbon
whiskey, half a jigger Jamaica rum, one jigger brandy, fill the
glass with fine ice; shake well, put in long thin punch-glass,
ornament top with fruit. Serve straws.
National Punch.
Fill a mixing-glass half-full of fine ice, add the juice of half a
lemon, one tablespoonful of fine sugar, half a jigger brandy, one
jigger Rhine-wine; mix well. Serve on ice in a long punch-glass,
ornament with fruit, float a little Jamaica rum on top. Serve straws.
Orange Punch.
Dissolve one tablespoonful fine sugar with a little water in a
mixing-glass, add the juice of half an orange, the juice of half a
lime, one jigger eau de vie d’oranges or orange brandy, fill the
glass with fine ice; mix well; strain into fancy bar-glass, trim
with fruit.
Orgeat Punch.
In a mixing-glass the juice of half a lemon, one jigger orgeat
syrup, one jigger whiskey, fill the glass with fine ice; shake
well, put all into a long thin punch-glass, trim with fruit, top
off with claret. Serve with straws.
Peach Punch.
Put into a mixing-glass half a peach, either fresh or canned, one
tablespoonful fine sugar, the juice of one-fourth of a lemon, one
jigger brandy, fill with fine ice; mix well. Serve in the ice or
strain into a fancy bar-glass.
Poland Punch.
Squeeze the juice of half a lemon into a mixing glass, add one
tablespoonful fine sugar, one jigger whiskey, fill the glass with
fine ice; shake well; strain into a long thin glass, fill up with
cold Poland water.
Port Wine Punch.
The juice of half a lemon, half a tablespoonful fine sugar, one
jigger port wine in a mixing-glass, fill up with fine ice; mix
well. Serve in ice with straws, or strain into fancy glass, trim
with fruit.
Presidential Punch.
Beat up the yolks of two eggs with two tablespoonfuls fine sugar,
add two jiggers of orange brandy and the juice of half a lemon; mix
well; divide into two hot-drink tumblers, fill with hot water, stir
well, grate nutmeg on top. Serve.
Rebb. Davis Punch.
Crush half a lemon in a Briggs House glass, add one tablespoonful
fine sugar, one lump ice, one jigger whiskey; mix well, trim with
fruit, add a squirt of seltzer. Serve.
Rhine-Wine Punch.
A mixing-glass half-full fine ice, one tablespoonful fine sugar,
the juice of one-fourth a lemon, two jiggers Rhine-wine; mix well,
fill with siphon seltzer, trim with fruit. Serve straws.
Roman Punch.
Fill a large mixing-glass half-full of fine ice, add the juice of
half an orange, the juice of half a lemon, one tablespoonful fine
sugar, a little water to dissolve the sugar, half a jigger Jamaica
rum, half a jigger brandy; mix well, trim with fruit. Serve on ice
with straws.
Ruby Punch.
Dissolve half a tablespoonful fine sugar with a little water in a
mixing-glass, fill the glass half full fine ice, add the juice of
half a lemon, half a jigger port wine, half a jigger arrack, fill
up with cold tea; mix well, trim with fruit. Serve straws.
Russian Punch.
The juice of half a lemon, one tablespoonful fine sugar in a
mixing-glass half-full fine ice, add half a jigger allash, half a
jigger orange brandy; mix well; strain into fancy bar-glass, trim
with fruit.
Russian Tea Punch.
Dissolve one pound of cut loaf sugar in three pints of hot green
tea, add the juice of three lemons and three jiggers of creme
d’allash, a few thin slices of lemon, serve hot, or when cold ice
well and sip with straws.
Sauterne Punch.
In a mixing-glass, dissolve one tablespoonful fine sugar in a
little water, add three slices of lemon, one and a half jiggers
sauterne, fill the glass with fine ice; mix well. Put all into a
long thin punch-glass, trim with fruit. Serve straws.
Scotch Whiskey Punch.
Prepare in the same manner as Brandy Punch, substituting Scotch
whiskey for brandy.
Sherry Punch.
A mixing-glass half-full fine ice, half a tablespoonful fine sugar,
the juice of one-fourth a lemon, the juice of one-fourth an orange,
one and a half jiggers sherry; mix well, trim with fruit. Serve
straws.
Siberian Punch.
The juice of half a lemon, one jigger water, and one tablespoonful
fine sugar, dissolved in a mixing-glass, add one jigger Czarowitch
(eau de vie d’oranges), fill the glass with fine ice; shake until
very cold. Serve in a long thin glass, ornament with fruit. Sip
with straws.
St. Charles Punch.
In a mixing-glass one teaspoonful fine sugar dissolved in a little
water, add the juice of half a lemon, one jigger port wine, one
pony brandy, a few dashes curaçoa, fill the glass with fine ice;
mix well. Put all in a long thin glass, trim with fruit. Serve
straws.
St. Croix Rum Punch.
One tablespoonful fine sugar dissolved with a little water in a
mixing-glass, add the juice of half a lemon, one jigger of St.
Croix rum, fill the glass with fine ice; mix well. Serve on ice
with straws or strain, trim with fruit.
Steinway Punch.
Make a plain whiskey punch, strain into a long thin glass, and fill
up with cold apollinaris water.
Tip Top Punch.
Put four lumps ice in a long thin glass, add one lump sugar, two
slices lemon, one slice orange, one slice pineapple, one pony
brand, fill the glass with cold champagne, stir with long
bar-spoon. Sip with straws.
Vanilla Punch.
Dissolve one tablespoonful fine sugar, with a little water in a
mixing-glass, add the juice of half a small lemon, two dashes
curaçoa, one jigger cognac, half a jigger vanilla cordial; mix
well. Serve in long thin punch-glass, ornament with fruit. Serve
straws.
West Indian Punch.
One lump of sugar dissolved in a little water in a mixing-glass,
add the juice of half a lime, half a pony brandy, one jigger old
Madeira, fill the glass with cracked ice; mix until cold, strain
into fancy glass, decorate with berries and sliced fruit.
Whiskey Punch (Plain).
Fill a mixing-glass half-full fine ice, add one tablespoonful fine
sugar, the juice of half a lemon, one jigger whiskey; mix well.
Serve in long thin glass, trim with fruit. Sip with straws.
Whiskey Punch (Strained).
Prepare same as Plain Whiskey Punch, but strain into a fancy
bar-glass before trimming with fruit.
Yale Punch.
In a punch-bowl containing a few large lumps of clear ice put four
lumps of sugar, the juice of half a lemon, and one-half pint of red
Burgundy to every quart of cold dry champagne; mix well, ornament
with fruit. Pour champagne in last.
Brandy Rickey.
In a thin medium-sized glass put one lump of ice, the juice of half
a lime, one jigger brandy, fill the glass with siphon carbonic
water; drink while effervescent.
Canadian Rickey.
Is prepared in the same manner as Brandy Rickey, substituting
Canadian Club whiskey for brandy.
Gin Rickey.
Prepare same as Brandy Rickey, substituting gin for brandy.
Reviver.
A sherry-glass one-third full maraschino, one-third noyau, and
one-third yellow chartreuse.
Rhine-Wine and Seltzer.
Fill a thin glass half full of Rhine-wine, then fill up with
seltzer. This is a favorite summer drink.
Rock and Rye.
Pour into a whiskey-glass one teaspoonful pure rock-candy syrup,
add a small bar-spoon, and allow the customer to help himself to
the whiskey.
Rum and Gum.
Place before the customer a whiskey-glass containing one
teaspoonful gum syrup, and a small bar-spoon, then hand out the
desired kind of rum and allow him to help himself.
Rum and Sugar.
Serve in the same manner as Rum and Gum, substituting a lump of
sugar dissolved in a little water for gum.
Scotch Whiskey Rickey.
Concoct in the same manner as Brandy Rickey, substituting Scotch
whiskey for brandy.
Vermouth Rickey.
Place one lump of ice in a medium-sized bar-glass, add the juice of
half a lime, one jigger vermouth; stir with spoon, fill up with
carbonic water, drink during effervescence.
Whiskey Rickey.
Prepare in the same manner as Vermouth Rickey, substituting whiskey
for vermouth.
Ale Sangaree.
Dissolve a bar-spoonful of fine sugar in a glass of ale, mix well,
and grate a little nutmeg on top.
Brandy Sangaree.
Fill a mixing-glass half-full of fine ice, add half a tablespoonful
of fine sugar, one jigger brandy; shake well and strain, grate
nutmeg on top.
Gin Sangaree.
Prepare same as Brandy Sangaree, using gin in place of brandy.
Port Wine Sangaree.
Prepare same as Brandy Sangaree, substituting port wine for brandy.
Sherry Sangaree.
Same as Port Wine Sangaree, using sherry wine in place of port.
Sam Ward.
This delicious after-dinner drink can be made either from yellow
chartreuse or maraschino. Fill a claret-glass with very fine shaved
ice, remove the rind from a slice of lemon, fit it on the inside of
the rim of the glass; place a small piece twisted lemon-peel in the
centre and fill up with the desired liqueur.
Schickler.
Pour into a long thin punch-glass one pony of brandy, one pony of
grenadine, add one lump of ice, one bottle of cold plain soda; mix
with long bar-spoon. Drink during effervescence.
Brandy Scaffa.
Pour into a cordial-glass one-third maraschino, one-third green
chartreuse, one-third brandy. Be careful to keep the liqueurs in
separate layers.
Scotch Whiskey and Soda.
Place a lump of ice in a long thin glass, add one jigger of Scotch
whiskey and a bottle of cold plain soda.
Shandy Gaff.
In a glass pitcher mix one pint of Bass ale with one bottle of
imported ginger ale, or fill a glass half-full of ale, then fill
with ginger ale.
Sherry and Bitters.
Two dashes of Peyschaud or Angostura bitters in a sherry-glass,
twist the glass until inside is covered, then fill with sherry.
Sherry and Egg.
Pour a little sherry into a fancy claret or sour-glass, add a fresh
egg (be very careful not to break the yolk), then fill up with
sherry.
Columbia Skin.
Put a small bar-spoon and a piece of twisted lemon-peel into a
whiskey-glass, add one jigger whiskey, and fill the glass with hot
water.
Scotch Whiskey Skin.
Prepare in the same manner as Columbia Skin, using Scotch whiskey.
Whiskey Skin.
Prepare same as Columbia Skin, the two being the same, only known
by the two different names.
Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a
lump of ice and a jigger of brandy; mix well, and grate nutmeg on
top.
Gin Sling (Cold).
Prepare same as Cold Brandy Sling, substituting gin for brandy.
Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using Scotch whiskey in place of
brandy.
Whiskey Sling (Cold).
Concoct same as Cold Brandy Sling, substituting plain whiskey for
brandy.
Brandy Smash (No. 1).
Dissolve one lump of sugar in a mixing-glass with a little water,
add a few sprigs of fresh mint, press them gently with a muddler to
extract flavor, fill the glass three-fourths full of fine ice, add
one jigger brandy; mix well. Take an old-fashioned champagne glass,
place a sprig of mint, stem down, in the hollow stem of glass, trim
with fruit, then strain the mixture into the prepared glass.
Brandy Smash (No. 2).
Prepare same as Brandy Smash No. 1, but serve on ice same as Brandy
Julep, and add a dash of Jamaica rum before serving.
Gin Smash (Strained).
Prepare in precisely the same manner as Brandy Smash No. 1,
substituting gin for brandy.
Gin Smash (on Ice).
Prepare same as strained Gin Smash, leave on ice, and serve in the
same manner as Gin Julep.
Medford Rum Smash.
Prepare and serve in the same manner as Brandy Smash No 1,
substituting Medford rum for brandy.
Whiskey Smash.
Mix same as Brandy Smash No 1, using whiskey in place of brandy.
Snowball.
In a large mixing-glass put one pony brandy or fine whiskey, add
one-half tablespoonful fine sugar, one fresh egg, fill the glass
half-full fine ice; shake well, and strain into a long thin
punch-glass, fill up with cold imported ginger ale. Stir and serve.
Apple Brandy Sour.
A mixing-glass half-full fine ice, add three dashes gum syrup, the
juice of one-fourth of a lemon, one jigger apple brandy; mix well,
strain into sour-glass, trim with fruit.
Brandy Sour.
Prepare same as Apple Brandy Sour, substituting brandy for apple
brandy.
Champagne Sour.
Saturate a lump of loaf-sugar with lemon juice, put into a long
thin half-pint glass, add a piece of ice and a slice of lemon, fill
up with cold champagne, stir and serve.
Continental Sour.
Make a plain sour of the desired liquor and top off with claret.
Gin Sour.
Prepare same as Brandy Sour, using gin in place of brandy.
Jersey Sour.
Mix same as Apple Brandy Sour, using half a tablespoonful fine
sugar in place of gum syrup.
Medford Rum Sour.
Concoct in same manner as Brandy Sour, substituting Medford rum for
brandy.
St. Croix Sour.
Same as Medford, substituting St. Croix rum.
Whiskey Sour.
Prepare in same way as plain Brandy Sour, using whiskey in place of
brandy.
Split Turkay.
Put the white of one egg into a mixing-glass, add half a
tablespoonful fine sugar, the juice of one-fourth of a lemon, one
jigger Tom gin, one jigger Italian vermouth, fill with fine ice;
shake well, strain into two long bar-glasses, and fill up with cold
carbonic or seltzer water. This is a pleasant ladies’ drink.
Stone Fence.
Serve plain whiskey or apple brandy with cider on the side.
Stone Wall.
One lump of ice in a long thin punch-glass, one bar-spoonful fine
sugar, one jigger of whiskey, add a bottle of cold plain soda; stir
and drink during effervescence.
Tam o’ Shanter.
Heat half a pint of ale to the boiling point, pour into a mug, add
one teaspoonful fine sugar and one jigger of brandy; mix and grate
a little nutmeg on top.
Syllabub.
The juice and grated outer skin of a large lemon, four glasses
Rhine-wine, a quarter of a pound of sifted fine sugar. Mix the
above, and let them stand some hours; then whip it, adding a pint
of thick cream and the whites of two eggs cut to a froth.
Gum Syrup.
To two pounds of cut-loaf sugar add one quart of boiling water,
stir until dissolved, strain, and when cold it is ready for use.
Raspberry Syrup.
Take equal parts of raspberry juice and plain syrup, put on the
fire and let it come to the boiling point, strain through a thin
cloth; when cold bottle and keep in a cool place.
Frappe Beef-Tea.
Dissolve a bar-spoonful of extract of beef in two jiggers of water,
season to taste with celery bitters, pepper and salt, pour into a
long thin glass, fill with fine ice; mix well, when cold. Sip with
straws.
Brandy Toddy (Cold).
One lump of sugar dissolved with a little water in a whiskey-glass,
add one lump of ice, one jigger brandy, a small piece twisted
lemon-peel; mix with small bar-spoon; leave the spoon in the glass.
Serve.
Brandy Toddy (Soft).
Fill a mixing-glass half-full of fine ice, add half a tablespoonful
fine sugar, a little water, one jigger of brandy, a piece twisted
lemon-peel; mix well with shaker, strain into sour-glass. Serve.
Gin Toddy (Cold).
Prepare in the same manner as Cold Brandy Toddy, substituting gin
for brandy.
Gin Toddy (Soft).
Mix same as Soft Brandy Toddy, substituting gin for brandy.
Kentucky Toddy.
Dissolve one lump of sugar with a little water in a Briggs House
glass, add one lump of ice about the size of an egg, one piece
twisted lemon peel, one jigger Bourbon whiskey; mix with small
bar-spoon, leave the spoon in the glass, grate a little nutmeg on
top, and serve.
Southern Toddy.
Prepare this the same as Kentucky Toddy, which it is, but is called
for by some by the above name.
Whiskey Toddy (Cold).
Prepare the same as Cold Brandy Toddy, substituting whiskey for
brandy.
Tom and Jerry Mixture.
Take the whites of any quantity of eggs and beat to a stiff froth.
Add one heaping tablespoonful of fine sugar for each egg. Beat the
yolks of the eggs separately: mix together, adding a pinch of
bicarbonate of soda, and beat to a stiff batter. Stir frequently so
as to prevent the sugar from settling in the bottom of Tom and
Jerry bowl.
How to Serve Tom and Jerry.
Put two tablespoonfuls of the above mixture into a Tom and Jerry
mug; add half a jigger brandy and half a jigger rum, fill with
boiling hot water or hot milk; mix well with a spoon, grate nutmeg
on top and serve.
Tom and Jerry (Cold).
Serve same as above, using cold water or milk in place of hot.
Velvet.
Put a good-sized piece of ice into a glass pitcher, pour in at the
same time one cold bottle Guinness’ stout and a cold pint of
champagne; stir, and serve in champagne glasses.
Vermouth and Bitters.
Serve in the same manner as Sherry and Bitters, substituting
vermouth for sherry.
Raspberry Vinegar.
Put four quarts of red raspberries and five pints of white vinegar
into a jar, let them stand for five days, then strain through a
fine sieve, add one pound of cut-loaf sugar, boil for twenty
minutes, stirring well; when cold, bottle, cork, and keep in a cool
place.
Wassail Bowl.
Bake two choice apples, cut them into quarters, place them in the
bottom of a punch-bowl, add two tablespoonfuls of fine sugar, one
tablespoonful of allspice, the juice and peel of one lemon, one
quart of hot ale, and one pint of warm sherry; mix well and serve
hot.
White Plush.
In a mixing-glass half-full of fine ice put one jigger Tom gin, one
pony maraschino, fill up with fresh cream or milk; shake until very
cold and frothy, then strain.
Widow’s Kiss.
A mixing-glass half-full fine ice, two dashes Angostura bitters,
one-half a pony yellow chartreuse, one-half a pony benedictine,
one pony of apple brandy; shake well, strain into a fancy
cocktail-glass, and serve.
FROZEN BEVERAGES,
SUCH AS
WATER ICES, SHERBETS, AND
FROZEN PUNCHES.
----------
Certain distinctions have been made in water ices. The varieties
made with fruit juice, water, and sugar only are called water ices.
Those with the addition of the whites of eggs are called sherbets.
Sherbets which are of a smooth, fine texture, but only half frozen,
are sometimes called sorbets.
Water ices only half frozen, without stirring, and having a rough,
icy texture, are called granites.
Frozen punches are made by adding liquor to the ices either before
or after freezing.
Lemon Ice.
To one pound and a quarter of fine sugar add three pints of water,
the juice of ten lemons. Boil the sugar and water together
twenty-five minutes, then add the lemon-juice; mix, strain, and
freeze.
Orange Ice.
Three pints of water, one pound of sugar, five or six sweet
oranges, according to size, the juice of one lemon. Make a hot,
thick syrup of sugar and very little water. Peel half the oranges,
divide them each in twelve or more parts by natural divisions, and
drop the pieces of oranges in the boiling syrup. Grate the yellow
part of the skin of the other three oranges in a bowl. Squeeze in
the juice of the other oranges, add the syrup from the scalded
orange slices, add water and lemon-juice to this syrup; mix,
strain, and freeze; when half-finished stir in the sugared fruit.
Pineapple Water Ice.
Cut a ripe medium-sized pineapple in pieces, put in a jar or small
tub and crush well; then put through a strainer; add to the juice
obtained three quarts water and three pounds of fine sugar; mix and
freeze.
Strawberry Water Ice.
Place the berries in a kettle over the fire; to each quart of
berries add a full quart of water, and boil; then strain through
fine sieve or cheesecloth. Add one pound of sugar to each quart of
juice obtained; allow it to cool, then freeze.
Raspberry Water Ice.
Is made in the same manner as strawberry, substituting raspberries.
Water Ice.
Three oranges, three lemons, and two pounds of sugar are to be used
for each half-gallon of water. Cut the fruit into quarters, leaving
the peels on, mash or crush well in a jar or tub; squeeze through a
strainer; mix the juice obtained with the water and sugar
thoroughly, then freeze.
Bonanza Punch.
Five quarts of water, four and a half pounds of fine sugar, the
juice of twelve lemons and three oranges, one can pineapple,
one-half pint of Tom gin and one pint of Rhine wine. Grate the
rinds of three lemons and two oranges into a bowl, adding the juice
of all. Put two quarts of water, two pounds of fine sugar, and the
juice of pineapple on the fire and make a hot syrup of it. Pour
this on the grated rinds and juice to draw flavor. Chop the
pineapple very fine, and add to the mixture. Mix and strain all
into freezer, add remainder of sugar, water; add gin and wine, and
freeze.
Kirsch Punch.
Mix two quarts water, three pounds sugar, the juice of four lemons
and one pint Kirschwasser. Put in freezer. When nearly frozen, whip
eight whites of eggs firm; mix in and freeze again.
Egg-Nogg Frappé.
Beat two eggs until light and creamy, add two tablespoonfuls fine
sugar, beat again, then add half a jigger St. Croix rum and half a
jigger brandy, one pint cream or rich milk; mix well and freeze.
Grape Sherbet.
Place two pounds of washed Concord grapes in a bowl and mash them
thoroughly, squeeze out all the juice through a cheesecloth or a
fine sieve; add an equal amount of cold water, the juice of two
lemons, use sugar enough to sweeten, and freeze.
Tea Punch Frappé.
Prepare one quart of tea, sweeten to taste, strain, and when cold
add the juice of one lemon, one jigger of Jamaica rum, and one
jigger of brandy; mix and freeze until mushy.
Lemon Sherbet.
Use two quarts boiling water, eight lemons, the white of an egg,
one quart sugar. Spread part of the sugar on a board, and after
wiping the lemons with a damp cloth roll them in the sugar to
extract the oil; then cut in halves, remove the seeds and squeeze
out the juice. Boil all the sugar and water until clear. Remove the
scum as it rises. Add the lemon-juice to the syrup, strain it and
pour gradually on to the beaten white of an egg; mix and freeze.
Lemon Ginger Sherbet.
Use one quart boiling water, one pint sugar, four lemons and four
ounces of candied ginger cut in fine pieces. Shave off the peel
from two lemons in thin parings; be careful not to get any of the
lighter colored rind below the cells. Put the parings into a bowl,
add the boiling water, and let it stand ten minutes, closely
covered. Cut the lemons in halves, squeeze out the juice and steep
the finely cut ginger into it; then add all the sugar to the water.
When cold strain and freeze.
Pomegranate Sherbet.
Peel one dozen blood oranges, cut them in halves across the
sections, remove the seeds and squeeze out the juice with a lemon
squeezer. Add one pint of fine sugar and one quart water. Mix until
the sugar is dissolved, then strain and freeze.
Punch à la Vatican.
Prepare a pineapple sherbet made tart with lemon-juice. Peel the
lemons before squeezing so as not to get any of the oil of the rind
into the juice. Mix the strained juice with the sherbet and freeze.
Just before the punch is to be served add and mix into it one-half
pint of old Jamaica rum and one pint of champagne for every two
quarts of the sherbet.
Raspberry Sherbet.
Mash enough berries to make one pint of juice, add one pint of fine
sugar, the juice of one lemon, and one pint boiling water; when the
sugar is dissolved, strain the mixture through a cheesecloth or
fine sieve and freeze.
Shaddock, or Grape Fruit Sherbet.
Soak one tablespoonful gelatin in a little cold water; take one
pint of water and one pint fine sugar, boil for five minutes.
Dissolve the soaked gelatin in the boiling syrup. Divide six
shaddocks in halves across the sections, remove the seeds, and
scoop out the pulp with a teaspoon. Leave all the membranous walls
of the sections in the peel. Add the pulp to the cold syrup. Mix
and freeze until mushy or hard, as preferred.
Strawberry Sherbet.
Prepare same as raspberry sherbet, using strawberries in place of
raspberries.
Macedoine No. 1.
One-half pint currant juice, one-half pint raspberry juice. Use as
much water as fruit juice; make the mixture very sweet with fine
sugar and freeze.
Macedoine No. 2.
One-half pint strawberry juice, one-half pint cherry and one-half
pint currant juice; sweeten and freeze.
Macedoine No. 3.
One pint orange juice, one pint pineapple, and one-half pint lemon
juice; sweeten and freeze same as Macedoine No. 1.
Macedoine No. 4.
One pint plum and one pint grape juice; sweeten and freeze same as
the other Macedoines.
Orange Sherbet No. 1.
Boil three pints of water and one and a half pints fine sugar
together for twenty minutes. Add the juice of twenty oranges and
one lemon; mix well, strain, and freeze.
Orange Sherbet No. 2.
Use one pint cold water, one pint strained orange juice, one-half
pint fine sugar, one tablespoonful gelatin, and one-quarter of a
pint boiling water. Soak the gelatin in one-quarter of a pint of
the cold water for ten minutes. Put the sugar and remainder of
water into a bowl, add the orange juice. Dissolve the gelatin in
the boiling water and add it to the mixture; stir well, strain, and
freeze.
Pine Apple Sherbet.
A pint and a half canned, or one large ripe pineapple, a pint of
fine sugar, a pint of water, one tablespoonful gelatin. Soak the
gelatin one hour in cold water. Cut the hearts and eyes from the
fruit, chop it fine, add the sugar and juice of fruit. Have half of
the water hot, and dissolve the gelatin in it, stir this and the
cold water into the chopped pineapple and freeze.
Roman Punch.
Mix three pounds of fine sugar, three quarts water, the juice of
eight lemons, one-fourth pint brandy, one-fourth pint Jamaica rum,
one pony curaçoa; strain, mix in the beaten whites of eight eggs,
and freeze.
Russian Punch.
Squeeze the juice of eight lemons into a bowl, add three quarts
water and three pounds of fine sugar, mix and strain into freezer;
add half a pint allash, a quarter of a pint orange brandy, and the
whites of six eggs well beaten; stir and freeze.
Blackberry Sherbet.
One quart of ripe berries or enough to make one pint of juice, one
pint of fine sugar, the juice of one lemon. Mash the berries, add
the sugar, and after the sugar is dissolved add the water and
lemon-juice. Press through a fine cheesecloth or sieve, and freeze.
Cherry Sherbet.
One pound of fine sugar, one pint fruit juice, one pint boiling
water. Mash the cherries and strain out the juice. Boil the sugar
and water five minutes, remove the scum, and strain through a fine
cheesecloth or sieve; when cool add the fruit juice and freeze.
Currant Sherbet No. 1.
Prepare same as Cherry Sherbet, using one pint of currant juice in
place of cherry.
Currant Sherbet No. 2.
One pint sugar, one quart of water, one pint of currant juice, the
juice of one lemon. Boil the water and sugar together half an hour.
Add the currant and lemon juice to the syrup. Let this cool and
freeze.
Cafe Royal Frappé.
To two quarts clear strong coffee add half a pint cognac, sweeten
to taste, put in freezer, and freeze until mushy.