FROZEN BEVERAGES.
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.
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.
(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.
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.
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.
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.
Same as ammonia and seltzer, mixing a small bar-spoonful of bicarbonate of soda in the drink before imbibing.
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 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.
A mixing-glass half-full fine ice; add three dashes absinthe, three dashes pepsin bitters, one jigger French vermouth. Shake well, strain, and serve.
One tablespoonful pearl barley to two quarts water. Put on fire and boil two minutes; strainthrough cheesecloth. This makes an excellent drink if made into lemonade.
One small bar-spoonful of bicarbonate of soda in a medium-sized glassful of plain water or seltzer (this is an excellent stomach-settler).
One teaspoonful molasses, one small lump ice, one jigger Jamaica, Medford, or St. Croix rum. Mix well in small bar-glass. Serve.
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.
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.
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.
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.
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.
Place a lump of ice in a long thin punch-glass, add one jigger brandy and a cold bottle of imported ginger ale.
Fill a sherry-glass one-fourth full maraschino, one-fourth full orange curaçoa, one-fourth full yellow chartreuse, and one-fourth full brandy. Adda few drops of Angostura bitters carefully. Be sure to keep the different liqueurs from running into one another.
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.
One lump of ice in long punch-glass, one jigger brandy, one bottle cold soda.
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.
(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.
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.
A glass half-full of lemon soda; then fill with draught beer.
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.
Make a plain, sweet lemonade, add a jigger of claret before shaking; decorate with fruit. Serve straws.
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.
Prepare same as Mulled Claret, leaving out the lump sugar. Boil the mixture one minute. Beatup 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.
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.
Prepare same as Brandy Cobbler, using California brandy.
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.
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.
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.
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.
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.
A thin eight-ounce glassful fine ice, one tablespoonful gum-syrup, one jigger port wine. Mix well. Ornament with fruit. Serve straws.
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.
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.
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.
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.
Prepare the same as Brandy Cobbler, substituting whiskey for brandy.
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.
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.
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.
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.
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.
Prepare same as Bottled Brandy Cocktail, substituting Holland gin for brandy.
Two-thirds of a quart Tom gin, one-third quart water, one jigger orange bitters. Mix well and bottle.
Prepare same as Brandy Bottled Cocktail, using whiskey in place of brandy.
Take one-third quart Tom gin, one-third quart Italian vermouth, one-third quart water. Add one jigger orange bitters. Mix well and bottle.
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.
Three-fourths vermouth, one-fourth water, one and a half pony bitters. Mix and bottle. If desired sweet, add gum-syrup to taste.
A mixing-glass half-full fine ice, two dashes of orange bitters, two dashes Boker bitters, one piecelemon-peel, one jigger rye whiskey—no sweetening. Mix and strain into a cocktail-glass.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Prepare same as Whiskey Cocktail, using Canadian whiskey.
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.
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.
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.
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.
Two jiggers clam juice in a thin bar-glass, season same as Clam 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.
Mix same as Holland Gin Cocktail, using Schiedam gin in place of Holland.
Prepare same as Plymouth Gin Cocktail, substituting Old Tom gin for Plymouth.
Mix same as Holland Gin Old-Fashioned Cocktail, using Old Tom gin in place of Holland.
Use Grenadine in place of gum-syrup in any kind of 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.
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.
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.
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.
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.
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.
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.
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.
Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes Peyschaud bitters, one ponyItalian vermouth, half a pony absinthe, half a pony brandy. Mix and strain into cocktail-glass. Twist a piece lemon-peel over top.
Fill mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Peyschaud or Angostura bitters, one half-jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cocktail-glass. Add a piece of lemon-peel or a cherry.
Prepare same as Manhattan Cocktail, leaving out syrup and cherry.
Mix same as Manhattan cocktail. Leave out syrup and cherry, and use French vermouth in place of Italian.
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.
Prepare same as Brandy Cocktail, using Medford rum in place of brandy.
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.
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.
A cocktail-glass half-full hard cider, one fresh egg; season with pepper and salt. Serve.
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.
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.
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.
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.
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.
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.
Prepare in the same manner as a Fancy Brandy cocktail. Before serving add a squirt of champagne.
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.
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.
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.
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.
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.
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.
Prepare same as Vermouth Cocktail, using French vermouth in place of Italian; twist a piece lemon-peel over top. Leave out the cherry.
Mix same as Fancy Brandy Cocktail, substituting vermouth for brandy.
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.
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.
Prepare in the same manner as Fancy Brandy Cocktail, substituting whiskey for brandy.
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.
Mix same as Whiskey Cocktail, using Wilson whiskey.
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.
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.
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.
Prepare same as Brandy Collins, substituting Holland gin for brandy.
Is prepared in the same manner as John Collins, using Tom gin in place of Holland gin.
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.
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.
Prepare same as Catawba Cooler, using claret in place of catawba.
Is prepared in the same manner as Brunswick Cooler, but you can use domestic ginger ale if you wish.
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.
Prepare in the same manner as Catawba Cooler, using one jigger of Scotch whiskey in place of Catawba wine.
Mix and serve same as Ramsay Cooler, substituting Old Tom gin for Scotch whiskey.
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.
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.
The rind of a whole lemon, a piece of ice in a Collins-glass; add half a jigger Jamaica rum, halfa jigger Bourbon whiskey, one teaspoonful fine sugar, one bottle cold plain soda. Stir with long bar-spoon. Drink during effervescence.
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.
Prepare same as Brandy Crusta, substituting gin for brandy.
Mix and serve same as Brandy Crusta, using St. Croix rum in place of brandy.
Is prepared in the same manner as Brandy Crusta, substituting the desired kind of whiskey for brandy.
London porter and Dublin stout mixed, half of each.
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.
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.
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.
A mixing-glass half-full fine ice, one jigger sherry, one fresh egg, a little cayenne pepper. Shake well, strain, and serve.
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.
Mix in the same manner as Red Burgundy, substituting white Burgundy for red, and white curaçoa for orange.
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.
Three lumps of ice in a glass pitcher, add one tablespoonful fine sugar, one pony maraschino or white curaçoa, one pony pale brandy, one lemonsliced, 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.
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.
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.
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 onelump of ice, two jiggers claret, one slice orange, one small piece of cucumber-rind. Mix and fill glass with seltzer.
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.
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.
A long thin bar-glass half-full claret, then fill with cold seltzer.
Mix same as Champagne Cup, using Heidsieck champagne.
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.
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.
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.
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 jiggerbrandy, 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.
Prepare same as Champagne Cup, substituting sauterne for champagne.
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.
Is prepared in the same manner as Brandy Daisy, using gin in place of brandy.
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.
Prepare same as Brandy Daisy, using rum in place of brandy.
Prepare same as Brandy Daisy, using whiskey in place of brandy.
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.
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.
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.
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.
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.
Prepare in the same manner as Sherry Egg-Nogg, but add a pony of brandy before shaking.
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.
For each glass take the yolk of one egg, half a tablespoonful fine sugar, and one tablespoonful cream or milk; beat until quite smooth. Heatyour ale until quite hot, but not boiling; mix in the above preparation, stir well, and grate a little nutmeg on top.
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.
One egg, one tablespoonful fine sugar in a mixing-glass half-full fine ice, fill with milk. Shake well and strain.
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.
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.
Prepare in the same manner as Apple Brandy Fix, substituting plain brandy for apple brandy.
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.
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.
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.
A mixing-glass half full fine ice, the juice of half a lemon, half a tablespoonful fine sugar, onejigger brandy; shake well, strain into fizz-glass, fill with siphon seltzer. Serve.
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.
Prepare in the same manner as Brandy Fizz, substituting gin for brandy.
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.
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.
Prepare in the same manner as a Plain Gin Fizz, using lime-juice in place of lemon.
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.
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.
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.
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.
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.
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.
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.
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.
One lump of ice in a fizz-glass; add one jigger Scotch whiskey, fill the glass with siphon carbonic or vichy.
Prepare in the same manner as a Silver Fizz, adding a tablespoonful raspberry vinegar before shaking.
Prepare in the same manner as Brandy Fizz, substituting whiskey for brandy.
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.
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.
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.
Prepare in the same manner as Egg Flip, substituting Tom gin for sherry.
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.
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.
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.
Prepare in the same manner as Jamaica Rum Flip, substituting port wine for rum.
Prepare same as Sherry Flip, using the kind of rum desired by the customer in place of sherry.
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.
Prepare in the same manner as Sherry Flip, substituting whiskey for sherry.
Prepare in the same manner as Sherry Flip, using one jigger apple brandy in place of sherry.
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.
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.
Fill a pony-glass half-full maraschino, then fill with orange curaçoa, be careful to keep the two cordials in separate layers.
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.