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-The Project Gutenberg EBook of Modern American Drinks, by George Kappeler
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: Modern American Drinks
-       How to Mix and Serve All Kinds of Cups and Drinks
-
-Author: George Kappeler
-
-Release Date: December 31, 2019 [EBook #61065]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK MODERN AMERICAN DRINKS ***
-
-
-
-
-Produced by Ronald Grenier
-
-
-
-
-
-Transcriber's Notes
-1. Obvious typographical errors have been silently corrected in this
-   text. Table of contents page numbers are left uncorrected.
-2. Transcriber notes are moved to immediately after the drink
-   description.
-3. Characters between underscores “_ _” are italicized.
-
-                       MODERN
-                   AMERICAN DRINKS
-
-          How to Mix and Serve All Kinds of
-                  Cups and Drinks
-
-                         BY
-                 GEORGE J. KAPPELER
-
-           A good drink at the proper time
-           Has a welcome in every clime
-
-[Illustration: Seal with Latin words: Ne tentes aut perfice]
-
-                      NEW YORK
-                THE MERRIAM COMPANY
-                  67 Fifth Avenue
-
-                  COPYRIGHT, 1895,
-                         BY
-                GEORGE J. KAPPELER.
-
-PREFACE.
-
-The recipes contained in this book are for the proper mixing of all
-kinds of drinks, such as Absinthes, Cocktails, Cups, Crustas,
-Cobblers, Coolers, Egg-Noggs, Fixes, Fizzes, Flips, Juleps,
-Lemonades, Punches, Pousse Café, Frozen Beverages, etc., etc. The
-formulas are simple, practical and easy to follow, and are
-especially intended for use in first-class Hotels, Clubs, Buffets,
-and Barrooms, where, if adopted and concocted according to
-directions given, they will be entirely satisfactory to the caterer
-and pleasing to the consumer, the latter of whom will immediately
-notice a marked improvement in his favorite beverage.
-
-CONTENTS.
-
-                                                 PAGE
-Absinthe................................................. 19
-Absinthe, California Style............................... 19
-Absinthe Cocktail........................................ 28
-Absinthe, Dripped........................................ 20
-Absinthe Frappé, No. 1................................... 64
-Absinthe Frappé, No. 2................................... 64
-Absinthe, Italian Style.................................. 20
-Absinthe, Swiss Style.................................... 20
-Alderman’s Nip........................................... 77
-Ale Cup.................................................. 48
-Ale Flip................................................. 61
-Ale Sangaree............................................. 99
-Amaranth Cocktail ....................................... 29
-Ammonia and Seltzer...................................... 20
-Ammonia, Soda, and Seltzer............................... 21
-Appetizer................................................ 21
-Apple Brandy Cocktail.................................... 29
-Apple Brandy Fix......................................... 56
-Apple Brandy Punch....................................... 80
-Apple Brandy Sour....................................... 103
-Apple Toddy, Hot......................................... 68
-Archbishop............................................... 21
-Armour Cocktail.......................................... 29
-Arrack................................................... 21
-Arrack Punch, Cold....................................... 81
-Arrack Punch, Hot........................................ 68
-Badminton Cup............................................ 48
-Balaklava Cup............................................ 48
-Baltimore Egg-Nogg....................................... 54
-Barley Water............................................. 21
-Beef Tea, Hot............................................ 69
-Beef Tea, Frappé........................................ 106
-Bicarbonate of Soda...................................... 22
-Bishop................................................... 22
-Black Stripe............................................. 22
-Black Stripe, Hot........................................ 69
-Blue Blazer.............................................. 22
-Boating-Club Punch....................................... 81
-Boland Punch, Hot........................................ 81
-Bonanza Punch............................................ 81
-Bosom-Caresser........................................... 28
-Boston Egg-Nogg.......................................... 54
-Bottled Cocktail, Brandy................................. 29
-Bottled Cocktail, Holland Gin............................ 29
-Bottled Cocktail, Tom Gin................................ 30
-Bottled Cocktail, Manhattan.............................. 30
-Bottled Cocktail, Martini................................ 30
-Bottled Cocktail, Vermouth............................... 30
-Bottled Cocktail, Whiskey................................ 30
-Bracer................................................... 23
-Brain-Duster............................................. 23
-Brandy Champarelle....................................... 23
-Brandy and Ginger Ale.................................... 23
-Brandy and Gum........................................... 23
-Brandy and Soda.......................................... 23
-Brandy and Sugar......................................... 23
-Brandy Cocktail, Fancy................................... 33
-Brandy Cocktail, Old Fashion............................. 33
-Brandy Cocktail, Plain................................... 33
-Brandy Cobbler........................................... 26
-Brandy Collins........................................... 44
-Brandy Crusta............................................ 47
-Brandy Daisy............................................. 53
-Brandy Float............................................. 63
-Brandy Fix............................................... 57
-Brandy Flip.............................................. 61
-Brandy Fizz.............................................. 57
-Brandy Frappé............................................ 65
-Brandy Julep............................................. 73
-Brandy Punch............................................. 82
-Brandy Punch, Frappé..................................... 64
-Brandy Punch, Hot........................................ 69
-Brandy Punch, Strained................................... 82
-Brandy Rickey............................................ 97
-Brandy Sangaree.......................................... 99
-Brandy Scaffa........................................... 100
-Brandy Sling, Cold...................................... 101
-Brandy Sling, Hot........................................ 69
-Brandy Smash, No. 1..................................... 102
-Brandy Smash, No. 2..................................... 102
-Brandy Sour............................................. 103
-Brandy Toddy, Hot........................................ 69
-Brandy Toddy, Cold...................................... 106
-Brandy Toddy, Soft...................................... 107
-Brandy Milk Punch........................................ 82
-Brandy, Burned........................................... 24
-Brandy and Peach, Burned................................. 24
-Brant Cocktail........................................... 33
-Brunswick Cooler......................................... 45
-Burgundy Cup, Red........................................ 49
-Burgundy Cup, White...................................... 49
-Cafe Parfait............................................. 78
-Calasaya Cocktail........................................ 34
-California Brandy Cobbler................................ 26
-California Sherry Cobbler................................ 26
-California Wine Cobbler.................................. 26
-Canadian Cocktail........................................ 34
-Canadian Club Punch...................................... 82
-Canadian Rickey.......................................... 97
-Catawba Cobbler.......................................... 27
-Catawba Cooler........................................... 45
-Century Club Punch....................................... 83
-Country Cocktail......................................... 30
-Champagne Cobbler........................................ 27
-Champagne Cocktail....................................... 34
-Champagne Cup, No. 1..................................... 49
-Champagne Cup, No. 2..................................... 49
-Champagne Julep.......................................... 73
-Champagne Punch.......................................... 83
-Champagne Punch, Fancy................................... 83
-Champagne Sour.......................................... 104
-Cherry Brandy............................................ 25
-Chocolate Cocktail....................................... 34
-Chocolate Punch.......................................... 84
-Cider Cocktail........................................... 34
-Cider Cup................................................ 50
-Cider Egg-Nog............................................ 54
-Cider Fizz............................................... 58
-Cider Nectar............................................. 78
-Cider Punch.............................................. 84
-Cider Punch, Hot......................................... 70
-Cincinnati............................................... 25
-Clam Cocktail............................................ 35
-Clam-Juice Cocktail...................................... 35
-Claret Cobbler........................................... 27
-Claret Cooler............................................ 45
-Claret Cup............................................... 50
-Claret Cup, English Style................................ 51
-Claret Cup, per glass.................................... 50
-Claret Cup, a L’Anglais.................................. 51
-Claret Punch............................................. 84
-Claret and Seltzer....................................... 51
-Club Punch............................................... 84
-Coffee Cocktail.......................................... 31
-Coffee Frappé............................................ 65
-Columbia Skin........................................... 101
-Cooper................................................... 48
-Cosmopolitan Punch....................................... 85
-Curaçoa Float............................................ 64
-Curaçoa Punch............................................ 85
-Cupid.................................................... 48
-Continental Sour........................................ 104
-Cordial Frappé........................................... 65
-Domino Punch............................................. 85
-Double-Barrel Cocktail................................... 31
-Dundorado Cocktail....................................... 31
-Egg Flip................................................. 61
-Electric Current Fizz.................................... 58
-Egg-Nogg, Plain.......................................... 55
-Egg Phosphate............................................ 56
-Egg Shake................................................ 56
-Egg Sour................................................. 56
-Eye-Opener............................................... 55
-Fedora Punch............................................. 65
-Fish House Punch......................................... 86
-Floster.................................................. 63
-Ford Cocktail............................................ 31
-French Cafe Royal........................................ 66
-George Cocktail.......................................... 32
-Ginger Ale Cooler........................................ 45
-Ginger Ale Daisy......................................... 53
-Gin and Pine............................................. 67
-Gin and Tansy............................................ 67
-Gin and Wormwood......................................... 67
-Gin Cocktail, Holland.................................... 32
-Gin Cocktail, Old Fashion................................ 32
-Gin Cocktail, Plymouth................................... 35
-Gin Cocktail, Schiedam................................... 35
-Gin Cocktail, Tom........................................ 35
-Gin Cocktail, Tom, Old Fashioned......................... 35
-Gin Crusta............................................... 47
-Gin Daisy................................................ 53
-Gin Fix.................................................. 57
-Gin Fizz, Plain.......................................... 58
-Gin Flip................................................. 62
-Gin Julep................................................ 73
-Gin Milk Punch........................................... 86
-Gin Puff................................................. 86
-Gin Punch................................................ 86
-Gin Punch, Hot........................................... 70
-Gin Rickey............................................... 97
-Gin Sangaree............................................. 99
-Gin Sling, Cold......................................... 101
-Gin Sling, Hot........................................... 70
-Gin Smash, On Ice....................................... 103
-Gin Smash, Strained..................................... 102
-Gin Sour................................................ 104
-Gin, Spiced, Hot......................................... 70
-Gin Tea Punch............................................ 86
-Gin Toddy, Cold......................................... 107
-Gin Toddy, Soft......................................... 107
-Glee Club Punch.......................................... 87
-Glasgow Flip............................................. 62
-Golden Flip.............................................. 62
-Golden Fizz.............................................. 58
-Golden Slipper........................................... 67
-Grenadine Cocktail....................................... 36
-Grenadine Lemonade....................................... 67
-Gum Syrup............................................... 106
-Half and Half, American Style............................ 68
-Half and Half, English Style............................. 68
-Hancock Punch............................................ 87
-Hari-Kari................................................ 68
-Harvard Cocktail......................................... 36
-Heidsieck Cup............................................ 51
-Hiram Cocktail........................................... 36
-Holland House Cocktail................................... 32
-Horse’s Neck............................................. 68
-Horsford Punch........................................... 87
-Imperial Punch........................................... 88
-India Cup (per glass).................................... 52
-Inimitable Cocktail...................................... 36
-Irish Cocktail, No. 1.................................... 36
-Irish Cocktail, No. 2.................................... 37
-Irish Punch.............................................. 88
-Irish Punch, Hot......................................... 70
-Irish Sling, Hot......................................... 70
-Italian Wine Lemonade.................................... 77
-Jamaica Rum Cocktail..................................... 37
-Jamaica Rum Flip........................................  62
-Jamaica Rum Punch........................................ 88
-Jamaica Rum Punch, Hot................................... 71
-Jamaica Rum, Hot, Spiced................................. 71
-Jamaica Rum Sling, Hot................................... 71
-Japanese Punch........................................... 88
-Jersey Cocktail.......................................... 37
-Jersey Sour............................................. 104
-John Collins............................................. 44
-Kentucky Flip, Hot....................................... 71
-Kentucky Toddy.......................................... 107
-Kirsch Punch, Fancy...................................... 88
-Kirschwasser Punch....................................... 88
-Knickerbein.............................................. 74
-Knickerbocker............................................ 74
-Knickerbocker Punch...................................... 88
-Lalla Rookh.............................................. 74
-Lemonade, Angostura...................................... 75
-Lemonade, Claret......................................... 25
-Lemonade, Egg............................................ 75
-Lemonade, Hot............................................ 71
-Lemonade, Lime........................................... 77
-Lemonade, Phosphate...................................... 76
-Lemonade, Plain.......................................... 76
-Lemonade, Rhine Wine..................................... 76
-Lemonade, Seltzer........................................ 76
-Lemonade, Soda........................................... 76
-Lemonade, Tea............................................ 77
-Lemon Squash............................................. 75
-Lemon Syrup.............................................. 75
-Liberal Cocktail......................................... 37
-Lime Gin Fizz............................................ 58
-Lincoln Club Cooler...................................... 46
-Lincoln Club Cup......................................... 52
-Long-Range Cocktail...................................... 37
-Locomotive, Hot.......................................... 71
-Manhattan Cocktail....................................... 38
-Manhattan Cocktail, Dry.................................. 38
-Manhattan Cocktail, Extra Dry............................ 38
-Manhattan Punch.......................................... 89
-Martini Cocktail......................................... 38
-Marmora Cup.............................................. 52
-Medford Rum Cocktail..................................... 39
-Medford Rum Punch........................................ 90
-Medford Rum Smash....................................... 103
-Medford Rum Sour........................................ 104
-Metropole Cocktail....................................... 39
-Metropolitan Cocktail.................................... 39
-Mikado Punch............................................. 90
-Milk Punch............................................... 90
-Milk Punch, Hot.......................................... 72
-Mint Julep, Southern Style............................... 74
-Mississippi Punch........................................ 90
-Mountain Cocktail........................................ 39
-Morning Glory Fizz....................................... 59
-Mulled Ale, English Style................................ 55
-Mulled Claret............................................ 25
-Mulled Claret and Egg.................................... 25
-National Punch........................................... 91
-Negus, Port Wine......................................... 78
-Negus, Sherry Wine....................................... 78
-New Orleans Fizz......................................... 59
-New Orleans, Pousse Cafe................................. 79
-Orangeade................................................ 78
-Orange Punch............................................. 91
-Orgeat Punch............................................. 91
-Oyster Cocktail.......................................... 39
-Peach and Honey.......................................... 80
-Peach Blow............................................... 80
-Peach Punch.............................................. 80
-Pepsin Cocktail.......................................... 40
-Pick Me Up............................................... 80
-Pistache Fizz............................................ 59
-Poland Punch............................................. 92
-Port Wine Cobbler........................................ 27
-Port Wine Flip........................................... 62
-Port Wine Punch.......................................... 92
-Port Wine Sangaree....................................... 99
-Pousse Cafe, American.................................... 79
-Pousse Cafe, French...................................... 79
-Pousse Cafe, Jersey Lily................................. 76
-Pousse l’Amour........................................... 80
-Princeton Cocktail....................................... 40
-Presidential Punch....................................... 92
-Racquet Club Cocktail.................................... 40
-Ramsay Cooler............................................ 46
-Raspberry Cream Frappé................................... 66
-Raspberry Syrup......................................... 106
-Raspberry Vinegar....................................... 109
-Rebb. Davis Punch........................................ 92
-Remmsen Cooler........................................... 46
-Renwick Cooler........................................... 46
-Reviver.................................................. 97
-Rhine Wine Cobbler....................................... 27
-Rhine Wine Punch......................................... 93
-Rhine Wine and Seltzer................................... 98
-Riding Club Cocktail..................................... 40
-Robinson Cocktail........................................ 41
-Rocky Mountain Cooler.................................... 46
-Rock and Rye............................................. 98
-Roman Punch.............................................. 93
-Royal Cup................................................ 52
-Royal Fizz............................................... 59
-Ruby Punch............................................... 93
-Rum Daisy................................................ 53
-Rum Flip................................................. 63
-Rum and Gum.............................................. 98
-Rum and Sugar............................................ 98
-Russian Punch............................................ 93
-Russian Tea Punch........................................ 94
-Sam Ward................................................. 91
-Saratoga Cocktail........................................ 41
-Sauterne Cobbler......................................... 28
-Sauterne Cup............................................. 53
-Sauterne Fizz............................................ 60
-Sauterne Punch........................................... 94
-Schickler............................................... 100
-Scotch Whiskey and Soda................................. 100
-Scotch Whiskey Rickey.................................... 98
-Scotch Whiskey Skin..................................... 101
-Scotch Whiskey Sling.................................... 102
-Scotch Whiskey, Hot...................................... 72
-Scotch Whiskey Punch, Cold............................... 94
-Scotch Whiskey Punch, Hot................................ 72
-Shandy Gaff............................................. 100
-Sherry Cobbler, No. 1.................................... 28
-Sherry Cobbler, No. 2.................................... 28
-Sherry and Bitters...................................... 100
-Sherry and Egg.......................................... 101
-Sherry Egg-Nogg.......................................... 55
-Sherry Egg-Nogg, Fancy................................... 55
-Sherry Flip.............................................. 63
-Sherry Punch............................................. 94
-Sherry Sangaree.......................................... 99
-Siberian Punch........................................... 95
-Silver Fizz.............................................. 60
-Smith Cocktail........................................... 41
-Snowball................................................ 103
-Soda Cocktail............................................ 41
-Soda Fizz................................................ 60
-Southern Cooler.......................................... 46
-Southern Toddy.......................................... 107
-Split Turkay............................................ 105
-Star Cocktail............................................ 41
-St. Charles Punch........................................ 95
-St. Croix Crusta......................................... 49
-St. Croix Fix............................................ 57
-St. Croix Fizz........................................... 60
-St. Croix Rum Punch...................................... 95
-St. Croix Sour.......................................... 104
-Steinway Punch........................................... 95
-Stone Fence............................................. 105
-Stone Wall.............................................. 105
-Syllabub................................................ 105
-Tam o’ Shanter.......................................... 105
-Tailor’s Fizz............................................ 61
-Tip-Top Punch............................................ 96
-Tom Collins.............................................. 45
-Tom and Jerry Mixture................................... 108
-Tom and Jerry (how to serve)............................ 108
-Tom and Jerry, Cold..................................... 108
-Turf Cocktail............................................ 42
-Union Cocktail........................................... 42
-Vanilla Punch............................................ 96
-Velvet.................................................. 108
-Vermouth and Bitters.................................... 109
-Vermouth Cocktail........................................ 42
-Vermouth Cocktail, Dry................................... 42
-Vermouth Cocktail, Fancy................................. 42
-Vermouth Cocktail, French................................ 43
-Vermouth Frappé, French.................................. 66
-Vermouth Frappé, Italian................................. 66
-Vermouth Rickey.......................................... 98
-Violet Fizz.............................................. 61
-Wassail Bowl............................................ 109
-West Indian Punch........................................ 96
-Widow’s Kiss............................................ 110
-Whiskey Cobbler.......................................... 28
-Whiskey Cocktail......................................... 43
-Whiskey Cocktail, Fancy.................................. 43
-Whiskey Cocktail, Old Fashion............................ 43
-Whiskey Crusta........................................... 47
-Whiskey Daisy............................................ 54
-Whiskey Fix.............................................. 57
-Whiskey Fizz............................................. 61
-Whiskey Flip............................................. 63
-Whiskey Julep............................................ 74
-Whiskey Rickey........................................... 99
-Whiskey Skin............................................ 101
-Whiskey Sling, Cold..................................... 102
-Whiskey Sling, Hot....................................... 72
-Whiskey Smash........................................... 103
-Whiskey Sour............................................ 104
-Whiskey Toddy (Cold) ................................... 108
-Whiskey Punch, Plain..................................... 96
-Whiskey Punch, Hot....................................... 73
-Whiskey Punch, Frappé.................................... 66
-Whiskey Punch, Strained.................................. 97
-White Lion............................................... 77
-White Plush............................................. 109
-Wilson Cocktail.......................................... 43
-Yale Cocktail............................................ 44
-Yale Punch............................................... 97
-Yankee Flip.............................................. 63
-York Cocktail............................................ 44
-
-FROZEN BEVERAGES.
-
-Blackberry Sherbet...................................... 119
-Bonanza Punch........................................... 113
-Cherry Sherbet.......................................... 119
-Cafe Royal, Frappé...................................... 120
-Currant Sherbet, No. 1.................................. 119
-Currant Sherbet, No. 2.................................. 120
-Egg-Nogg, Frappé........................................ 114
-Grape Sherbet........................................... 114
-Kirsch Punch............................................ 114
-Lemon Ice............................................... 111
-Lemon Sherbet........................................... 114
-Lemon Ginger Sherbet.................................... 115
-Macedoine, No. 1........................................ 117
-Macedoine, No. 2........................................ 117
-Macedoine, No. 3........................................ 117
-Macedoine, No. 4........................................ 117
-Orange Ice.............................................. 112
-Orange Sherbet, No. 1................................... 117
-Orange Sherbet, No. 2................................... 118
-Pineapple Ice........................................... 112
-Pineapple Sherbet....................................... 118
-Pomegranate Sherbet..................................... 115
-Punch à la Vatican...................................... 116
-Raspberry Water Ice..................................... 113
-Raspberry Sherbet....................................... 116
-Roman Punch............................................. 118
-Russian Punch........................................... 119
-Shaddock Sherbet........................................ 116
-Strawberry Sherbet...................................... 117
-Strawberry Water Ice.................................... 112
-Tea Punch, Frappé....................................... 114
-Water Ice............................................... 113
-
-MODERN AMERICAN DRINKS.
-
-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.
-
-
-
-
-
-End of Project Gutenberg's Modern American Drinks, by George Kappeler
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