CHAPTER XIVTHE LONG AND THE SHORT OF ITThe Long Drink — Cremorne Gardens — Hatfield — Assorted cocktails — Brandy-and-Soda — Otherwise Stone Fence — Bull’s milk — A burglar’s brew — More cocktails — A “swizzle” — L’Amour Poussée — A corpse reviver — A golden slipper — A heap of comfort.Our grandfathers knew not the Long Drink; the chief reason for this fact being that aërated water, and consequently large tumblers, had not been invented. And soda-water—one of the most ineffectual restoratives I know—was originally employed, under its pet name “sober water,” as a pick-me-up. The Long Drink came in, I fancy, with Cremorne. At primæval Vauxhall men still refreshed themselves with glasses of alleged sherry, and with rummers of brandy-and-water—a flat, stale, and unprofitable potion, which nobody who is in complete possession of his faculties thinks of imbibing nowadays.Let us now run over a few recipes which require large tumblers to hold the drinks. And we will commence with “cobblers,” those seductive warm-weather importations from the United States.{150}Catawba Cobbler,so called because Catawba (which is a Californian wine and but little known in this island of ours) is seldom used in its concoction. Champagne is an excellent substitute, whilst a cheaper one is the Italian wine, sparkling Asti.Dissolve one teaspoonful of sifted sugar in one tablespoonful of water in a tumbler; add two glasses of Catawba, or Asti, or champagne, and fill the tumbler with crushed ice. Shake, ornament with a slice of orange or pine-apple, and drink through straws.Moselle Cobbler.One glass of sparkling moselle in a large tumbler, a spot of old brandy, sugar to taste, a slice of lemon, and filled up with crushed ice.But there is a sameness in the manufacture of cobblers, in which almost every known wine, or strong water, may be used, with the other ingredients, ice, sugar, slices of lemon or orange, and water (not much water) added.“The secret of making“Hatfield,”writes an invaluable authority, “is supposed to be a secret only known to the manager at The Oval. We used to drink at the Old Winchester Music Hall an imitation, composed of two bottles of soda-water to one ginger-beer, a quartern of Old Tom and a half-quartern of noyeau, duly iced.”Most “cocktails” come under the heading of{151}“Short Drinks,” and will be found duly scheduled, farther on. Here, however, is a long ’un.Saratoga Cocktail.Put into a large tumbler twenty drops of pine-apple syrup, twelve of Angostura bitters, twenty of maraschino, and a wine-glass of old brandy; nearly fill the glass with pounded ice, and mix well. Add two or three strawberries and a shred of thin lemon-peel, and top up with champagne.Arctic Regions.Large tumbler. Quarter of a pint of milk, wine-glass of sherry, and liqueur-glass of old brandy. Fill up with pounded ice, and sweeten to taste. Shake well, dust with cinnamon, and suck through a straw.Brandy-and-Soda.Every Saturday morning, of all respectable newsagents, in the pink paper, price――Pshaw! What am I thinking about? This concoction is also known in America as “Stone Wall” (Why?), and used to be known in Her Majesty’s dominions in Asia as a “Peg”—simply because every dose swallowed was said to represent a peg in the coffin being manufactured for the swallower. It is unnecessary to give any recipe for this mixture, the proportion of the ingredients varying with the inclination, disposition, indisposition, state of health, or pocket, of the swallower. But above all let your ingredients be of the best. There is only one thing worse{152}than bad brandy, and that is bad soda-water. Avoid the cheap stuff with the little glass stoppers, as you would the tipstaff.Brandy Daisy.Put into a large tumbler the juice of a small lemon, half a tablespoonful of sifted sugar, and dissolve with one squirt of aërated water from a syphon. Add a liqueur-glass of yellow chartreuse, nearly fill the glass with crushed ice, and add one wine-glassful of old brandy. Stir well and strain.Bull’s MilkA large tumbler. One teaspoonful of sifted sugar, half a pint of milk, one-third of a wine-glassful of old rum, one wine-glassful of old brandy. Add ice, shake, strain into another glass, and dust with cinnamon and nutmeg.Julap, or Julep.Behold this cordial Julap here,That flames and dances in his crystal bounds,With spirits of balm and fragrant syrups mixt.Although the mint julep is compounded and used principally in the continent of America, the original “julap” is a Persian word, signifying a sweet potion. John Quincey, the author of a dictionary on Physic, describes julap as “an extemporaneous form of medicine, made of simple and compound water, sweetened, and serves for a vehicle to other forms not so convenient to take alone.”{153}The simple water is usually omitted nowadays. And here is one recipe for a Mint Julep.Pound a quantity of ice quite fine, enough to half fill a large tumbler. Add two teaspoonfuls of sugar. Then add a wine-glass of old brandy, half a wine-glass of old rum, and two or three sprigs of mint. Stir well together, and drink through a straw.Another way to make aMint Julep.Put into a large tumbler two and a half tablespoonfuls of water, a tablespoonful of sugar, and two or three sprigs of mint pressed well into the sugar-and-water to extract the flavour; add one and a half wine-glassfuls of brandy, fill up with crushed ice, shake well, draw the sprigs of mint to the top of the glass with the stems downwards, and decorate with berries in season and small slices of orange; dust with a little sugar, and dash with rum. Serve with a straw.Mint julep, it may be added, is supposed to have been introduced into England by Captain Marryat, the nautical novelist.Pine-apple Julep.This is a beverage for bookmakers and company-promoters only. All others should substitute pine-apple syrup from the tin for the slice of pine-apple.Large tumbler. Slice of pine-apple. The juice of half an orange, ten drops of maraschino, ten drops{154}of raspberry syrup, half a wine-glassful of gin; half fill the tumbler with crushed ice, shake well, and top up with champagne. Drink through straws.Saratoga Brace-up.Large tumbler, tablespoonful sifted sugar, twelve drops of Angostura bitters, twelve drops of lemon juice, six drops of lime juice, twelve drops of anisette, one fresh egg, and a wine-glass of old brandy. Half fill the glass with crushed ice, shake thoroughly, strain into another large tumbler, and fill up with Seltzer or Apollinaris water.A Burglar’s Brew.Amongst the kind and generous correspondents who have furnished me with matter for this work is an Austrian gentleman, who, apparently, holds some appointment under Government. He writes: “Our local man in blue (or rather ingreen, in Prussia) and I have just driven twenty miles a burglar to the police-station. Bobby and I being both new to this part of the world, did not know the road, but our passenger directed us quite well, and actually rang the bell himself at the gaol; after which he most properly wished a very happy new year to the head constable, with whom he seemed to be quite on sitting terms.“But the point of this is to tell you of a very decent drink, mixed by ‘Billy’ ”—presumably the burglar—“himself, on our journey—a most acceptable ‘gargle,’ with two feet of snow and a beastly east wind.{155}“2 pints lager beer, brought to boiling point.3glass rhum.3glass cognac.8lumps sugar.1lemon.“I am afraid the poor fellow won’t get another taste of it for five years.”Lager beer and “rhum” does not read particularly delectable. But there is no accounting for tastes; and possibly the Burglar’s Brew may find favour amongst some of my young friends.Reserving the right to re-enter upon the subject of long drinks, I will now touch upon a short one or two.Imprimis,Cocktails,another brand of beverages which our American cousins have introduced into the old country. I am bound to add that the beverage in question has not altogether “frozen on” here, although the American Bar has become an institution in all fashionable and much-frequented quarters. In the land of its birth the cocktail is said to be popular at shooting or fishing parties. But on this side the host who wants his guests to shoot straight does not ply them freely with fancy drinks.Brandy Cocktail.To save wearisome repetition of words, it should be stated at the outset that the cocktail is almost invariably mixed in a small tumbler, in which the necessary crushed ice has been placed first.{156}One wine-glass of brandy, thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of curaçoa. Stir, and shake well. Place a small shred of lemon-peel atop.Champagne Cocktail.One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel. Fill up with champagne, mix, and strain.Coomassie Cocktail.Break the yolk of an egg into the tumbler, and mix with it a teaspoonful of sugar; add six drops of Angostura bitters, a small wine-glass of sherry, and one-third of a glass of brandy. Shake and strain; then dust with nutmeg and cinnamon.Jersey Cocktail.Instead of crushed ice, put two nice little blocks in the tumbler, add one teaspoonful of sugar, one teaspoonful of orange bitters, and half a wine-glass of old brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry and a sprig of verbena atop.Manhattan Cocktail.Half a wine-glass of Italian vermouth, half a wine-glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop.{157}Bengal Cocktail.Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy. Mix, etc., and add peel.Newport Cocktail.Twolumpsof ice, and a smallsliceof lemon in the tumbler, add six drops of Angostura, half a wine-glass of noyeau, and a wine-glass of brandy. Mix, etc., and add peel.Gin Cocktail.Thirty drops of gum syrup, ten drops of Angostura, one wine-glass of gin, ten drops of curaçoa. Mix, etc., and add peel.A “Swizzle,”which is well known in fashionable circles as a morning “livener,” somewhat resembles the above concoction, but is even more seductive and enthralling. When I gave the recipe for this inCakes and Ale, it brought down upon my devoted head the horror and indignation of many of the good young critics of the superior dailies. Yet the swallow is harmless enough, absolutely innocuous—save to the melancholy vapours. And to shew my utter lack of appreciation of friendly warnings I append the same recipe in all its originalbeauty:—{158}Crushed ice (this is a welcome addition), a wine-glassful of Hollands, a liqueur-glassful of curaçoa, three drops of Angostura, a little sugar, and half a small bottle of Seltzer water. Churn up the mixture with a swizzle-stick, which can be easily made with the assistance of a short length of cane (the ordinary school-treat brand), a piece of cork, a bit of string, and a pocket-knife.Martini Cocktail.Thirty drops of gum syrup, thirty drops of orange bitters, half a wine-glass of gin, and half a wine-glass of vermouth; fill with crushed ice, shake, strain, and place a small piece of lemon-peel atop.Sherry Cocktailis made in the same way as the above, leaving out the gin and vermouth, and substituting a wine-glass of sherry.Sunrise CocktailThirty drops of vanilla syrup, ten drops of Angostura, two-thirds of a wine-glass of sherry and one-third of a wine-glass of brandy; mix, strain, and add peel.Jockey-Club Cocktail(although it may seem high-treason to connect the Jockey Club with a cocktail).Thirty drops of gum syrup, ten drops of Angostura, ten drops of raspberry syrup, half a wine-glass{159}of gin, and half a wine-glass of vermouth; shake, strain, and add peel.Whisky Cocktailis made in the same way as the above, omitting the raspberry syrup, gin, and vermouth; and this brings us to the end of cocktails.There is a fancy drink which is known in different parts of the world under different names, and some of the ingredients in which differ slightly. In the Mediterranean islands it is known as aKnickerbein,and this is the way to make it.Break into a small tumbler the yolk of one egg, add one-third of a wine-glass of curaçoa, one-third of a wine-glass of maraschino, and one-third of a wine-glass of brandy; add pounded ice, shake well, and strain; whisk the white of an egg to a stiff froth, and place it on the top; dust with pink sugar, and suck through a straw.In France there is a somewhat similar potion known asL’Amour Poussée,which also figures under other names in different parts of the great continent of America, and in the West Indies.Take a spiral glass (see that you get this) and fill it one-third full of maraschino; place carefully in it the unbeaten yolk of an egg. Surround this with{160}syrup of vanilla, and fill up the glass with old brandy. These ingredientsmust not mix; and in order to prevent this, pour them over the back of the bowl of a teaspoon into the glass.Brandy Scaffasounds Amur’can, and is. Here again the ingredients must not be allowed to commingle, and the egg-yolk is omitted.A quarter of a glass of raspberry syrup, into a spiral glass, and a like amount of maraschino and green chartreuse. Fill up—I always make this in an old-fashioned champagne-glass, and generally omit the raspberry syrup—with the best old brandy you can get.Corpse Reviveris the same sort of drink, with some difference in the ingredients.A spiral glass, filled with one-third maraschino, one-third brandy, and one-third curaçoa.If the corpse came my way and I loved it, I should leave out the maraschino. InGolden Slipperthe egg-yolk reappears.Place the yolk of an egg in a spiral wine-glass, half full of yellow chartreuse. Fill up with Dantzicer goldwasser, and do not let the ingredients mix. This goldwasser is said to be the oldest liqueur known in Europe, having been introduced{161}into France by the Italians in the time of Catharine de Medici. Its origin is undoubtedly Italian, and the colourless liquor made in Dantzic, with the fragments of gold leaf floating therein, is a fiery imitation of the real thing.One more short recipe to finish this chapter.Heap of Comfort.Put into a small tumbler the yolk of one egg, two-thirds of a wine-glass of sherry, one-third of a wine-glass of brandy, ten drops of curaçoa, and a teaspoonful of sugar. Add pounded ice, shake well, and strain into a coloured claret-glass. Dust over with nutmeg.
The Long Drink — Cremorne Gardens — Hatfield — Assorted cocktails — Brandy-and-Soda — Otherwise Stone Fence — Bull’s milk — A burglar’s brew — More cocktails — A “swizzle” — L’Amour Poussée — A corpse reviver — A golden slipper — A heap of comfort.
Our grandfathers knew not the Long Drink; the chief reason for this fact being that aërated water, and consequently large tumblers, had not been invented. And soda-water—one of the most ineffectual restoratives I know—was originally employed, under its pet name “sober water,” as a pick-me-up. The Long Drink came in, I fancy, with Cremorne. At primæval Vauxhall men still refreshed themselves with glasses of alleged sherry, and with rummers of brandy-and-water—a flat, stale, and unprofitable potion, which nobody who is in complete possession of his faculties thinks of imbibing nowadays.
Let us now run over a few recipes which require large tumblers to hold the drinks. And we will commence with “cobblers,” those seductive warm-weather importations from the United States.{150}
Catawba Cobbler,so called because Catawba (which is a Californian wine and but little known in this island of ours) is seldom used in its concoction. Champagne is an excellent substitute, whilst a cheaper one is the Italian wine, sparkling Asti.
so called because Catawba (which is a Californian wine and but little known in this island of ours) is seldom used in its concoction. Champagne is an excellent substitute, whilst a cheaper one is the Italian wine, sparkling Asti.
Dissolve one teaspoonful of sifted sugar in one tablespoonful of water in a tumbler; add two glasses of Catawba, or Asti, or champagne, and fill the tumbler with crushed ice. Shake, ornament with a slice of orange or pine-apple, and drink through straws.
Dissolve one teaspoonful of sifted sugar in one tablespoonful of water in a tumbler; add two glasses of Catawba, or Asti, or champagne, and fill the tumbler with crushed ice. Shake, ornament with a slice of orange or pine-apple, and drink through straws.
Moselle Cobbler.One glass of sparkling moselle in a large tumbler, a spot of old brandy, sugar to taste, a slice of lemon, and filled up with crushed ice.
One glass of sparkling moselle in a large tumbler, a spot of old brandy, sugar to taste, a slice of lemon, and filled up with crushed ice.
One glass of sparkling moselle in a large tumbler, a spot of old brandy, sugar to taste, a slice of lemon, and filled up with crushed ice.
But there is a sameness in the manufacture of cobblers, in which almost every known wine, or strong water, may be used, with the other ingredients, ice, sugar, slices of lemon or orange, and water (not much water) added.
“The secret of making“Hatfield,”writes an invaluable authority, “is supposed to be a secret only known to the manager at The Oval. We used to drink at the Old Winchester Music Hall an imitation, composed of two bottles of soda-water to one ginger-beer, a quartern of Old Tom and a half-quartern of noyeau, duly iced.”
“The secret of making
writes an invaluable authority, “is supposed to be a secret only known to the manager at The Oval. We used to drink at the Old Winchester Music Hall an imitation, composed of two bottles of soda-water to one ginger-beer, a quartern of Old Tom and a half-quartern of noyeau, duly iced.”
Most “cocktails” come under the heading of{151}“Short Drinks,” and will be found duly scheduled, farther on. Here, however, is a long ’un.
Saratoga Cocktail.Put into a large tumbler twenty drops of pine-apple syrup, twelve of Angostura bitters, twenty of maraschino, and a wine-glass of old brandy; nearly fill the glass with pounded ice, and mix well. Add two or three strawberries and a shred of thin lemon-peel, and top up with champagne.
Put into a large tumbler twenty drops of pine-apple syrup, twelve of Angostura bitters, twenty of maraschino, and a wine-glass of old brandy; nearly fill the glass with pounded ice, and mix well. Add two or three strawberries and a shred of thin lemon-peel, and top up with champagne.
Put into a large tumbler twenty drops of pine-apple syrup, twelve of Angostura bitters, twenty of maraschino, and a wine-glass of old brandy; nearly fill the glass with pounded ice, and mix well. Add two or three strawberries and a shred of thin lemon-peel, and top up with champagne.
Arctic Regions.Large tumbler. Quarter of a pint of milk, wine-glass of sherry, and liqueur-glass of old brandy. Fill up with pounded ice, and sweeten to taste. Shake well, dust with cinnamon, and suck through a straw.
Large tumbler. Quarter of a pint of milk, wine-glass of sherry, and liqueur-glass of old brandy. Fill up with pounded ice, and sweeten to taste. Shake well, dust with cinnamon, and suck through a straw.
Large tumbler. Quarter of a pint of milk, wine-glass of sherry, and liqueur-glass of old brandy. Fill up with pounded ice, and sweeten to taste. Shake well, dust with cinnamon, and suck through a straw.
Brandy-and-Soda.Every Saturday morning, of all respectable newsagents, in the pink paper, price――Pshaw! What am I thinking about? This concoction is also known in America as “Stone Wall” (Why?), and used to be known in Her Majesty’s dominions in Asia as a “Peg”—simply because every dose swallowed was said to represent a peg in the coffin being manufactured for the swallower. It is unnecessary to give any recipe for this mixture, the proportion of the ingredients varying with the inclination, disposition, indisposition, state of health, or pocket, of the swallower. But above all let your ingredients be of the best. There is only one thing worse{152}than bad brandy, and that is bad soda-water. Avoid the cheap stuff with the little glass stoppers, as you would the tipstaff.
Every Saturday morning, of all respectable newsagents, in the pink paper, price――Pshaw! What am I thinking about? This concoction is also known in America as “Stone Wall” (Why?), and used to be known in Her Majesty’s dominions in Asia as a “Peg”—simply because every dose swallowed was said to represent a peg in the coffin being manufactured for the swallower. It is unnecessary to give any recipe for this mixture, the proportion of the ingredients varying with the inclination, disposition, indisposition, state of health, or pocket, of the swallower. But above all let your ingredients be of the best. There is only one thing worse{152}than bad brandy, and that is bad soda-water. Avoid the cheap stuff with the little glass stoppers, as you would the tipstaff.
Brandy Daisy.Put into a large tumbler the juice of a small lemon, half a tablespoonful of sifted sugar, and dissolve with one squirt of aërated water from a syphon. Add a liqueur-glass of yellow chartreuse, nearly fill the glass with crushed ice, and add one wine-glassful of old brandy. Stir well and strain.
Put into a large tumbler the juice of a small lemon, half a tablespoonful of sifted sugar, and dissolve with one squirt of aërated water from a syphon. Add a liqueur-glass of yellow chartreuse, nearly fill the glass with crushed ice, and add one wine-glassful of old brandy. Stir well and strain.
Put into a large tumbler the juice of a small lemon, half a tablespoonful of sifted sugar, and dissolve with one squirt of aërated water from a syphon. Add a liqueur-glass of yellow chartreuse, nearly fill the glass with crushed ice, and add one wine-glassful of old brandy. Stir well and strain.
Bull’s MilkA large tumbler. One teaspoonful of sifted sugar, half a pint of milk, one-third of a wine-glassful of old rum, one wine-glassful of old brandy. Add ice, shake, strain into another glass, and dust with cinnamon and nutmeg.
A large tumbler. One teaspoonful of sifted sugar, half a pint of milk, one-third of a wine-glassful of old rum, one wine-glassful of old brandy. Add ice, shake, strain into another glass, and dust with cinnamon and nutmeg.
A large tumbler. One teaspoonful of sifted sugar, half a pint of milk, one-third of a wine-glassful of old rum, one wine-glassful of old brandy. Add ice, shake, strain into another glass, and dust with cinnamon and nutmeg.
Julap, or Julep.Behold this cordial Julap here,That flames and dances in his crystal bounds,With spirits of balm and fragrant syrups mixt.
Behold this cordial Julap here,That flames and dances in his crystal bounds,With spirits of balm and fragrant syrups mixt.
Behold this cordial Julap here,That flames and dances in his crystal bounds,With spirits of balm and fragrant syrups mixt.
Behold this cordial Julap here,
That flames and dances in his crystal bounds,
With spirits of balm and fragrant syrups mixt.
Although the mint julep is compounded and used principally in the continent of America, the original “julap” is a Persian word, signifying a sweet potion. John Quincey, the author of a dictionary on Physic, describes julap as “an extemporaneous form of medicine, made of simple and compound water, sweetened, and serves for a vehicle to other forms not so convenient to take alone.”{153}
The simple water is usually omitted nowadays. And here is one recipe for a Mint Julep.
Pound a quantity of ice quite fine, enough to half fill a large tumbler. Add two teaspoonfuls of sugar. Then add a wine-glass of old brandy, half a wine-glass of old rum, and two or three sprigs of mint. Stir well together, and drink through a straw.
Pound a quantity of ice quite fine, enough to half fill a large tumbler. Add two teaspoonfuls of sugar. Then add a wine-glass of old brandy, half a wine-glass of old rum, and two or three sprigs of mint. Stir well together, and drink through a straw.
Another way to make aMint Julep.Put into a large tumbler two and a half tablespoonfuls of water, a tablespoonful of sugar, and two or three sprigs of mint pressed well into the sugar-and-water to extract the flavour; add one and a half wine-glassfuls of brandy, fill up with crushed ice, shake well, draw the sprigs of mint to the top of the glass with the stems downwards, and decorate with berries in season and small slices of orange; dust with a little sugar, and dash with rum. Serve with a straw.
Another way to make a
Put into a large tumbler two and a half tablespoonfuls of water, a tablespoonful of sugar, and two or three sprigs of mint pressed well into the sugar-and-water to extract the flavour; add one and a half wine-glassfuls of brandy, fill up with crushed ice, shake well, draw the sprigs of mint to the top of the glass with the stems downwards, and decorate with berries in season and small slices of orange; dust with a little sugar, and dash with rum. Serve with a straw.
Put into a large tumbler two and a half tablespoonfuls of water, a tablespoonful of sugar, and two or three sprigs of mint pressed well into the sugar-and-water to extract the flavour; add one and a half wine-glassfuls of brandy, fill up with crushed ice, shake well, draw the sprigs of mint to the top of the glass with the stems downwards, and decorate with berries in season and small slices of orange; dust with a little sugar, and dash with rum. Serve with a straw.
Mint julep, it may be added, is supposed to have been introduced into England by Captain Marryat, the nautical novelist.
Pine-apple Julep.This is a beverage for bookmakers and company-promoters only. All others should substitute pine-apple syrup from the tin for the slice of pine-apple.
This is a beverage for bookmakers and company-promoters only. All others should substitute pine-apple syrup from the tin for the slice of pine-apple.
Large tumbler. Slice of pine-apple. The juice of half an orange, ten drops of maraschino, ten drops{154}of raspberry syrup, half a wine-glassful of gin; half fill the tumbler with crushed ice, shake well, and top up with champagne. Drink through straws.
Large tumbler. Slice of pine-apple. The juice of half an orange, ten drops of maraschino, ten drops{154}of raspberry syrup, half a wine-glassful of gin; half fill the tumbler with crushed ice, shake well, and top up with champagne. Drink through straws.
Saratoga Brace-up.Large tumbler, tablespoonful sifted sugar, twelve drops of Angostura bitters, twelve drops of lemon juice, six drops of lime juice, twelve drops of anisette, one fresh egg, and a wine-glass of old brandy. Half fill the glass with crushed ice, shake thoroughly, strain into another large tumbler, and fill up with Seltzer or Apollinaris water.
Large tumbler, tablespoonful sifted sugar, twelve drops of Angostura bitters, twelve drops of lemon juice, six drops of lime juice, twelve drops of anisette, one fresh egg, and a wine-glass of old brandy. Half fill the glass with crushed ice, shake thoroughly, strain into another large tumbler, and fill up with Seltzer or Apollinaris water.
Large tumbler, tablespoonful sifted sugar, twelve drops of Angostura bitters, twelve drops of lemon juice, six drops of lime juice, twelve drops of anisette, one fresh egg, and a wine-glass of old brandy. Half fill the glass with crushed ice, shake thoroughly, strain into another large tumbler, and fill up with Seltzer or Apollinaris water.
A Burglar’s Brew.Amongst the kind and generous correspondents who have furnished me with matter for this work is an Austrian gentleman, who, apparently, holds some appointment under Government. He writes: “Our local man in blue (or rather ingreen, in Prussia) and I have just driven twenty miles a burglar to the police-station. Bobby and I being both new to this part of the world, did not know the road, but our passenger directed us quite well, and actually rang the bell himself at the gaol; after which he most properly wished a very happy new year to the head constable, with whom he seemed to be quite on sitting terms.
Amongst the kind and generous correspondents who have furnished me with matter for this work is an Austrian gentleman, who, apparently, holds some appointment under Government. He writes: “Our local man in blue (or rather ingreen, in Prussia) and I have just driven twenty miles a burglar to the police-station. Bobby and I being both new to this part of the world, did not know the road, but our passenger directed us quite well, and actually rang the bell himself at the gaol; after which he most properly wished a very happy new year to the head constable, with whom he seemed to be quite on sitting terms.
“But the point of this is to tell you of a very decent drink, mixed by ‘Billy’ ”—presumably the burglar—“himself, on our journey—a most acceptable ‘gargle,’ with two feet of snow and a beastly east wind.{155}
“2 pints lager beer, brought to boiling point.
3glass rhum.
3glass cognac.
8lumps sugar.
1lemon.
“I am afraid the poor fellow won’t get another taste of it for five years.”
Lager beer and “rhum” does not read particularly delectable. But there is no accounting for tastes; and possibly the Burglar’s Brew may find favour amongst some of my young friends.
Reserving the right to re-enter upon the subject of long drinks, I will now touch upon a short one or two.Imprimis,
Cocktails,another brand of beverages which our American cousins have introduced into the old country. I am bound to add that the beverage in question has not altogether “frozen on” here, although the American Bar has become an institution in all fashionable and much-frequented quarters. In the land of its birth the cocktail is said to be popular at shooting or fishing parties. But on this side the host who wants his guests to shoot straight does not ply them freely with fancy drinks.
another brand of beverages which our American cousins have introduced into the old country. I am bound to add that the beverage in question has not altogether “frozen on” here, although the American Bar has become an institution in all fashionable and much-frequented quarters. In the land of its birth the cocktail is said to be popular at shooting or fishing parties. But on this side the host who wants his guests to shoot straight does not ply them freely with fancy drinks.
Brandy Cocktail.To save wearisome repetition of words, it should be stated at the outset that the cocktail is almost invariably mixed in a small tumbler, in which the necessary crushed ice has been placed first.{156}
To save wearisome repetition of words, it should be stated at the outset that the cocktail is almost invariably mixed in a small tumbler, in which the necessary crushed ice has been placed first.{156}
One wine-glass of brandy, thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of curaçoa. Stir, and shake well. Place a small shred of lemon-peel atop.
One wine-glass of brandy, thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of curaçoa. Stir, and shake well. Place a small shred of lemon-peel atop.
Champagne Cocktail.One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel. Fill up with champagne, mix, and strain.
One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel. Fill up with champagne, mix, and strain.
One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel. Fill up with champagne, mix, and strain.
Coomassie Cocktail.Break the yolk of an egg into the tumbler, and mix with it a teaspoonful of sugar; add six drops of Angostura bitters, a small wine-glass of sherry, and one-third of a glass of brandy. Shake and strain; then dust with nutmeg and cinnamon.
Break the yolk of an egg into the tumbler, and mix with it a teaspoonful of sugar; add six drops of Angostura bitters, a small wine-glass of sherry, and one-third of a glass of brandy. Shake and strain; then dust with nutmeg and cinnamon.
Break the yolk of an egg into the tumbler, and mix with it a teaspoonful of sugar; add six drops of Angostura bitters, a small wine-glass of sherry, and one-third of a glass of brandy. Shake and strain; then dust with nutmeg and cinnamon.
Jersey Cocktail.Instead of crushed ice, put two nice little blocks in the tumbler, add one teaspoonful of sugar, one teaspoonful of orange bitters, and half a wine-glass of old brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry and a sprig of verbena atop.
Instead of crushed ice, put two nice little blocks in the tumbler, add one teaspoonful of sugar, one teaspoonful of orange bitters, and half a wine-glass of old brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry and a sprig of verbena atop.
Instead of crushed ice, put two nice little blocks in the tumbler, add one teaspoonful of sugar, one teaspoonful of orange bitters, and half a wine-glass of old brandy. Top up with bottled cider, and mix with a spoon. Serve with a strawberry and a sprig of verbena atop.
Manhattan Cocktail.Half a wine-glass of Italian vermouth, half a wine-glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop.{157}
Half a wine-glass of Italian vermouth, half a wine-glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop.{157}
Half a wine-glass of Italian vermouth, half a wine-glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop.{157}
Bengal Cocktail.Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy. Mix, etc., and add peel.
Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy. Mix, etc., and add peel.
Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy. Mix, etc., and add peel.
Newport Cocktail.Twolumpsof ice, and a smallsliceof lemon in the tumbler, add six drops of Angostura, half a wine-glass of noyeau, and a wine-glass of brandy. Mix, etc., and add peel.
Twolumpsof ice, and a smallsliceof lemon in the tumbler, add six drops of Angostura, half a wine-glass of noyeau, and a wine-glass of brandy. Mix, etc., and add peel.
Twolumpsof ice, and a smallsliceof lemon in the tumbler, add six drops of Angostura, half a wine-glass of noyeau, and a wine-glass of brandy. Mix, etc., and add peel.
Gin Cocktail.Thirty drops of gum syrup, ten drops of Angostura, one wine-glass of gin, ten drops of curaçoa. Mix, etc., and add peel.
Thirty drops of gum syrup, ten drops of Angostura, one wine-glass of gin, ten drops of curaçoa. Mix, etc., and add peel.
Thirty drops of gum syrup, ten drops of Angostura, one wine-glass of gin, ten drops of curaçoa. Mix, etc., and add peel.
A “Swizzle,”which is well known in fashionable circles as a morning “livener,” somewhat resembles the above concoction, but is even more seductive and enthralling. When I gave the recipe for this inCakes and Ale, it brought down upon my devoted head the horror and indignation of many of the good young critics of the superior dailies. Yet the swallow is harmless enough, absolutely innocuous—save to the melancholy vapours. And to shew my utter lack of appreciation of friendly warnings I append the same recipe in all its originalbeauty:—{158}
which is well known in fashionable circles as a morning “livener,” somewhat resembles the above concoction, but is even more seductive and enthralling. When I gave the recipe for this inCakes and Ale, it brought down upon my devoted head the horror and indignation of many of the good young critics of the superior dailies. Yet the swallow is harmless enough, absolutely innocuous—save to the melancholy vapours. And to shew my utter lack of appreciation of friendly warnings I append the same recipe in all its originalbeauty:—{158}
Crushed ice (this is a welcome addition), a wine-glassful of Hollands, a liqueur-glassful of curaçoa, three drops of Angostura, a little sugar, and half a small bottle of Seltzer water. Churn up the mixture with a swizzle-stick, which can be easily made with the assistance of a short length of cane (the ordinary school-treat brand), a piece of cork, a bit of string, and a pocket-knife.
Crushed ice (this is a welcome addition), a wine-glassful of Hollands, a liqueur-glassful of curaçoa, three drops of Angostura, a little sugar, and half a small bottle of Seltzer water. Churn up the mixture with a swizzle-stick, which can be easily made with the assistance of a short length of cane (the ordinary school-treat brand), a piece of cork, a bit of string, and a pocket-knife.
Martini Cocktail.Thirty drops of gum syrup, thirty drops of orange bitters, half a wine-glass of gin, and half a wine-glass of vermouth; fill with crushed ice, shake, strain, and place a small piece of lemon-peel atop.
Thirty drops of gum syrup, thirty drops of orange bitters, half a wine-glass of gin, and half a wine-glass of vermouth; fill with crushed ice, shake, strain, and place a small piece of lemon-peel atop.
Thirty drops of gum syrup, thirty drops of orange bitters, half a wine-glass of gin, and half a wine-glass of vermouth; fill with crushed ice, shake, strain, and place a small piece of lemon-peel atop.
Sherry Cocktailis made in the same way as the above, leaving out the gin and vermouth, and substituting a wine-glass of sherry.
is made in the same way as the above, leaving out the gin and vermouth, and substituting a wine-glass of sherry.
is made in the same way as the above, leaving out the gin and vermouth, and substituting a wine-glass of sherry.
Sunrise CocktailThirty drops of vanilla syrup, ten drops of Angostura, two-thirds of a wine-glass of sherry and one-third of a wine-glass of brandy; mix, strain, and add peel.
Thirty drops of vanilla syrup, ten drops of Angostura, two-thirds of a wine-glass of sherry and one-third of a wine-glass of brandy; mix, strain, and add peel.
Thirty drops of vanilla syrup, ten drops of Angostura, two-thirds of a wine-glass of sherry and one-third of a wine-glass of brandy; mix, strain, and add peel.
Jockey-Club Cocktail(although it may seem high-treason to connect the Jockey Club with a cocktail).
(although it may seem high-treason to connect the Jockey Club with a cocktail).
Thirty drops of gum syrup, ten drops of Angostura, ten drops of raspberry syrup, half a wine-glass{159}of gin, and half a wine-glass of vermouth; shake, strain, and add peel.
Thirty drops of gum syrup, ten drops of Angostura, ten drops of raspberry syrup, half a wine-glass{159}of gin, and half a wine-glass of vermouth; shake, strain, and add peel.
Whisky Cocktailis made in the same way as the above, omitting the raspberry syrup, gin, and vermouth; and this brings us to the end of cocktails.
is made in the same way as the above, omitting the raspberry syrup, gin, and vermouth; and this brings us to the end of cocktails.
There is a fancy drink which is known in different parts of the world under different names, and some of the ingredients in which differ slightly. In the Mediterranean islands it is known as aKnickerbein,and this is the way to make it.
There is a fancy drink which is known in different parts of the world under different names, and some of the ingredients in which differ slightly. In the Mediterranean islands it is known as a
and this is the way to make it.
Break into a small tumbler the yolk of one egg, add one-third of a wine-glass of curaçoa, one-third of a wine-glass of maraschino, and one-third of a wine-glass of brandy; add pounded ice, shake well, and strain; whisk the white of an egg to a stiff froth, and place it on the top; dust with pink sugar, and suck through a straw.
Break into a small tumbler the yolk of one egg, add one-third of a wine-glass of curaçoa, one-third of a wine-glass of maraschino, and one-third of a wine-glass of brandy; add pounded ice, shake well, and strain; whisk the white of an egg to a stiff froth, and place it on the top; dust with pink sugar, and suck through a straw.
In France there is a somewhat similar potion known asL’Amour Poussée,which also figures under other names in different parts of the great continent of America, and in the West Indies.
In France there is a somewhat similar potion known as
which also figures under other names in different parts of the great continent of America, and in the West Indies.
Take a spiral glass (see that you get this) and fill it one-third full of maraschino; place carefully in it the unbeaten yolk of an egg. Surround this with{160}syrup of vanilla, and fill up the glass with old brandy. These ingredientsmust not mix; and in order to prevent this, pour them over the back of the bowl of a teaspoon into the glass.
Take a spiral glass (see that you get this) and fill it one-third full of maraschino; place carefully in it the unbeaten yolk of an egg. Surround this with{160}syrup of vanilla, and fill up the glass with old brandy. These ingredientsmust not mix; and in order to prevent this, pour them over the back of the bowl of a teaspoon into the glass.
Brandy Scaffasounds Amur’can, and is. Here again the ingredients must not be allowed to commingle, and the egg-yolk is omitted.
sounds Amur’can, and is. Here again the ingredients must not be allowed to commingle, and the egg-yolk is omitted.
A quarter of a glass of raspberry syrup, into a spiral glass, and a like amount of maraschino and green chartreuse. Fill up—I always make this in an old-fashioned champagne-glass, and generally omit the raspberry syrup—with the best old brandy you can get.
A quarter of a glass of raspberry syrup, into a spiral glass, and a like amount of maraschino and green chartreuse. Fill up—I always make this in an old-fashioned champagne-glass, and generally omit the raspberry syrup—with the best old brandy you can get.
Corpse Reviveris the same sort of drink, with some difference in the ingredients.A spiral glass, filled with one-third maraschino, one-third brandy, and one-third curaçoa.If the corpse came my way and I loved it, I should leave out the maraschino. InGolden Slipperthe egg-yolk reappears.
is the same sort of drink, with some difference in the ingredients.
A spiral glass, filled with one-third maraschino, one-third brandy, and one-third curaçoa.
A spiral glass, filled with one-third maraschino, one-third brandy, and one-third curaçoa.
If the corpse came my way and I loved it, I should leave out the maraschino. In
the egg-yolk reappears.
Place the yolk of an egg in a spiral wine-glass, half full of yellow chartreuse. Fill up with Dantzicer goldwasser, and do not let the ingredients mix. This goldwasser is said to be the oldest liqueur known in Europe, having been introduced{161}into France by the Italians in the time of Catharine de Medici. Its origin is undoubtedly Italian, and the colourless liquor made in Dantzic, with the fragments of gold leaf floating therein, is a fiery imitation of the real thing.
Place the yolk of an egg in a spiral wine-glass, half full of yellow chartreuse. Fill up with Dantzicer goldwasser, and do not let the ingredients mix. This goldwasser is said to be the oldest liqueur known in Europe, having been introduced{161}into France by the Italians in the time of Catharine de Medici. Its origin is undoubtedly Italian, and the colourless liquor made in Dantzic, with the fragments of gold leaf floating therein, is a fiery imitation of the real thing.
One more short recipe to finish this chapter.Heap of Comfort.Put into a small tumbler the yolk of one egg, two-thirds of a wine-glass of sherry, one-third of a wine-glass of brandy, ten drops of curaçoa, and a teaspoonful of sugar. Add pounded ice, shake well, and strain into a coloured claret-glass. Dust over with nutmeg.
One more short recipe to finish this chapter.
Put into a small tumbler the yolk of one egg, two-thirds of a wine-glass of sherry, one-third of a wine-glass of brandy, ten drops of curaçoa, and a teaspoonful of sugar. Add pounded ice, shake well, and strain into a coloured claret-glass. Dust over with nutmeg.
Put into a small tumbler the yolk of one egg, two-thirds of a wine-glass of sherry, one-third of a wine-glass of brandy, ten drops of curaçoa, and a teaspoonful of sugar. Add pounded ice, shake well, and strain into a coloured claret-glass. Dust over with nutmeg.