In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water, and add:
1¼ Jiggers Rum.
1 piece of Butter about the size of a Walnut.
Grate Nutmeg on top and serve.
1 pony of Pineapple Syrup in large Bar glass.
2 jiggers California Sherry.
Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.
Fill tall, thin glass nearly full Shaved Ice.
1 heaping teaspoonful Bar Sugar.
Juice of 1 Orange.
2½ jiggers California Wine.
Stir; ornament with Fruit and serve with Straws.
Use a large Mixing glass; fill with lump Ice.
Juice 1 Lime.
Drop squeezed Lime in glass.
1 jigger Old Bourbon Whiskey.
Fill with Sweet Soda.
Stir well and serve.
Fill large Bar glass ½ full of Shaved Ice.
1 teaspoonful Bar Sugar dissolved in a little Water.
1½ jiggers Catawba Wine.
¼ slice of Orange.
Fill with Shaved Ice; stir well; decorate with Berries and serve with Straws.
Fill large Bar glass full Shaved Ice.
1 teaspoonful Lemon Juice.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Celery Bitters.
Stir; strain into Fancy Wineglass with Fruit and serve.
Fill glass Pitcher ¼ full Cracked Ice.
½ pint Jamaica Rum.
½ pint Santa Cruz Rum.
2½ pints aerated Water.
2½ tablespoonfuls Bar Sugar.
Stir well and serve in Punch glasses.
Serve off the Ice very cold. Ice should never be put in the Wine.
1 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel
Fill glass ½ full Shaved Ice and fill up with Champagne. Decorate with Fruit and serve with Straws.
1 lump Sugar in tall, thin glass.
1 small piece Ice.
2 dashes Angostura Bitters.
1 piece twisted Lemon Peel.
Fill up with Champagne.
Stir and serve.
For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.
Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.
Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.
Place a bottle in a Champagne cooler and around it a freezing mixture of fine Ice and Salt. Twirl the bottle until it is about to freeze, when it will be ready to serve.
Fill medium size Shell glass ⅓ full Cracked Ice.
2 teaspoonfuls Bar Sugar.
2 sprigs bruised Mint.
Pour Champagne slowly into the glass, stirring gently at the same time.
Dress with fruit; dash with Brandy and serve with Straws.
Into a glass Pitcher pour the Juice of 1 Lemon, and add:
¼ lb. Bar Sugar.
1 jigger Strawberry Syrup.
1 quart bottle Champagne.
Stir with Ladle and drop in:
1 sliced Orange.
3 slices Pineapple.
Decorate with Fruit and serve in Champagne goblets.
Fill medium Bar glass ⅓ full Shaved Ice.
3 dashes Lemon Juice.
Fill up with Champagne.
Stir gently; dress with Fruit and Berries; dash with Brandy and serve with Straws.
Fill Goblet ½ full ice-cold Champagne. Fill up balance of Goblet with ice-cold Porter. Stir and serve.
Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar.
¼ jigger Curacoa.
1 jigger Port Wine.
1 Egg.
Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.
Into a large Bar glass break a fresh Egg.
1 teaspoonful Sugar.
4 lumps Cracked Ice.
Fill up with Sweet Cider.
Shake; strain into tall, thin glass and serve with grated Nutmeg on top.
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.
Fill up with Shaved Ice and serve with Straws.
For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
6 Oranges, sliced.
3 Lemons, sliced.
2 Pineapples.
2 jiggers Abricontine.
4 jiggers Curacoa.
4 quarts Claret.
3 pints Apollinaris.
Mix well with a Ladle and set aside for three hours before using. Then strain info another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne. Stir gently once or twice, and then put in a block of clear Ice and decorate the top of it tastily with Fruits and let several slices of Grape Fruit float around in the bowl. Serve in Champagne glasses.
Fill large Bar glass ½ full Shaved Ice.
2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.
1 whole Egg broken in.
1½ Jiggers Claret Wine.
Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top and serve.
Fill large Bar glass ⅔ full Shaved Ice.
3 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
2 slices Orange.
2 jiggers Claret.
Shake; strain into thin glass; dress with Fruit and serve with Straws.
For mixing use a large agate or porcelain-lined vessel.
4 lbs. Cut Loaf Sugar.
Juice of 25 Lemons.
2 quarts Brandy.
10 quarts Claret.
7 jiggers Chartreuse (green).
8 quarts Carbonated Water.
Stir well.
Place a large block of Ice in a Punch bowl and fill nearly full of the mixture, adding:
18 Oranges, cut in slices.
1½ cans sliced Pineapples.
Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.
Fill large Bar glass ½ full Fine Ice.
½ pony Raspberry Syrup.
½ jigger Dry Gin.
½ jigger French Vermouth.
White of 1 Egg.
Shake well; strain into Cocktail glass and serve.
Fill Mixing glass with Lump Ice.
½ pony Cusenier Grenadine.
The white of one Egg.
1 jigger Sir Robert Burnette's Old Tom Gin.
Shake well and strain into a Cocktail glass.
Fill large Bar glass ½ full Shaved Ice.
2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
1 jigger Brandy.
Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top. Serve.
Fill large Bar glass ¾ full Shaved Ice.
4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
2 jiggers Claret.
Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer; dress with Fruit and serve.
For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1½ jiggers Jamaica Rum.
1 jigger Green Chartreuse.
Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.
Fill large Bar glass ⅔ full Shaved Ice.
1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.
Shake; strain into medium thin glass; grate Nutmeg on top and serve.
Fill large Bar glass ½ full Shaved Ice.
1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
1 dash Orange Bitters.
½ juice of a Lemon
Stir and serve with a Preserved Peach and its liquor.
4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.
(See instructions for mixing and serving Punches in quantities.)
This drink is identical with Whiskey Skin.
COMPANION PUNCH (2½-gallon mixture for a reception or party of 50 people)
Into a large Punch bowl pour:
1¼ pints Lemon Juice.
2 pints Gum Syrup.
¾ pint Orange Juice.
1¼ pints Brandy.
6 quarts equal parts Sweet and Dry Catawba.
2 quarts Carbonated Water.
When well stirred place large block of Ice in center of bowl; dress the Ice with Fruit and serve with a Ladle into Punch glasses.
Fill a large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of ½ Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.
Add to a plain Lemonade ⅓ Jigger of any Cordial which the customer may prefer, and serve.
Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar.
1 pony Brandy.
1 jigger Port Wine.
1 Egg.
Shake well; strain into thin glass; grate Nutmeg on top and serve.
Fill large Bar glass ⅓ full Ice Cream.
¾ jigger Brandy.
1 pony Bed Curacoa.
Mix thoroughly with a spoon.
Fill up with Plain Soda; grate Nutmeg on top and serve.
Fill a Sherry glass with Shaved Ice.
1 pony Creme de Menthe.
Cut Straw in two pieces and serve.
Into a small Punch bowl pour:
1 pint Orgeat Syrup.
2 jiggers Jamaica Rum.
2 jiggers Maraschino.
2½ jiggers Brandy.
2 tablespoonfuls Bar Sugar.
1 quart Champagne.
1 quart Plain Soda.
Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem glasses.
Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.
Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
½ pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.
Into a bottle which will hold a full quart, or a little over, drop 6 ounces of Orange Peel sliced very thin, and add 1 pint of Whiskey. Cork the bottle securely and let it stand two weeks, shaking the bottle frequently during that time. Next strain, the mixture, add the Syrup, pour the strained mixture back into the cleaned bottle and let it stand 3 days, shaking well now and then during the first day. Next, pour a teacupful of the mixture into a mortar and beat up with it 1 drachm Powdered Alum, 1 drachm Carbonate of Potash. Put this mixture back into the bottle and let it stand for 10 days, at the expiration of which time the Curacoa will be clear and ready for use.
Fill large Bar glass ¾ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
1 pony Red Curacoa.
1 jigger Brandy.
½ pony Jamaica Rum.
Stir; decorate with Fruit and Serve with Straws.
For mixing use a porcelain-lined or agate vessel, and put in:
1½ lbs. Cut Loaf Sugar.
1 quart Currant Juice
Place vessel on the fire and let it boil slowly for 10 minutes, and skim well while boiling. Then remove vessel from fire and add ½ gill of Brandy to every pint of Shrub. Bottle and cork securely. This drink is served by simply pouring a little of the Syrup into Ice Water, as any drink from Fruit Syrup is prepared. The basis preparation for all Shrubs or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the same way as directed for Currant Shrub, varying the quantity of Sugar used to suit the kind of Fruit.
Fill large Bar glass with Shaved Ice.
1½ jiggers Calisaya.
1½ jiggers Plymouth Gin.
Shake; strain into Cocktail glass and serve.
Into a Whiskey glass pour:
½ jigger Blackberry Brandy.
½ pony Peach Brandy.
2 dashes Jamaica Ginger.
Grate Nutmeg on top and serve.
Add to a plain Whiskey Cocktail:
1 dash Curacoa.
6 drops Creme de Menthe.
Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar.
3 dashes Lemon Juice.
1 white of an Egg.
1 Wineglass Milk and Cream.
1 jigger Tom Gin.
Shake thoroughly; strain into tall, thin glass; cover the top lightly with Creme de Menthe and serve.
Use a large Mixing glass; fill with Shaved Ice.
½ Lime Juice.
⅔ white Creme de Menthe.
⅓ Apricot Brandy.
Shake well; strain into thin Stem glass and serve.
Fill large Bar glass ⅔ full Shaved Ice.
2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.
Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.
Fill large Bar glass ⅔ full Shaved Ice.
3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
½ jigger Tokay or Sweet Catawba Wine.
½ jigger Brandy.
Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.
Fill large Bar glass with Shaved Ice.
⅓ Jigger Old Tom Gin.
1 pony Italian Vermouth.
1 pony French Vermouth.
3 dashes Acid Phosphate.
4 dashes Orange Bitters.
Shake; strain into Cocktail glass and serve.
Fill large Bar glass ⅔ Full Shaved Ice.
1 tablespoonful Bar Sugar.
4 dashes Lemon Juice.
3 dashes Curacoa.
1 jigger Jamaica Rum.
Shake well; strain into tall, thin glass; fill up with Plain Soda; stir gently and serve.
Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with muddler.
½ jigger Bourbon Whiskey.
½ jigger Rye Whiskey.
Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on top and serve.
Fill large Bar glass ¾ full Shaved Ice.
3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
1 jigger Brandy.
Stir well; strain into Cocktail glass and serve with a piece of twisted Lemon Peel on top.
Fill large Bar glass ½ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
1 Egg
1 pony Santa Cruz Rum.
1 jigger Brandy.
Fill up with Milk; shake thoroughly until the mixture creams; strain into tall thin glass; grate Nutmeg on top and serve.
Fill large Bar glass ½ full Shaved Ice.
1 Egg
1 teaspoonful Bar Sugar.
¾ jigger Brandy.
½ jigger Jamaica Rum.
Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve with little Nutmeg grated on top.
Beat the yolks of 20 Eggs until thin and stir in 2½ lbs. Bar Sugar until Sugar is thoroughly dissolved. Into this mixture pour:
1½ pints Jamaica Rum.
2 quarts old Brandy.
Mix the ingredients well by stirring. Then pour in the milk slowly, stirring all the while to prevent curdling. Pour carefully over the top of the mixture the whites of the Eggs, which have been beaten to a stiff froth. Fill Punch glasses from the bowl with ladle and sprinkle a little Nutmeg over each glassful.
Into small Bar glass drop:
3 lumps Ice.
1 tablespoonful Bar Sugar.
1 Egg.
Juice of 1 Lemon.
Shake well; grate Nutmeg on top and serve with Straw.
Fill large Bar glass nearly full Shaved Ice.
1 tablespoonful Bar Sugar.
¼ jigger Whiskey.
¼ jigger Jamaica Rum.
½ jigger Brandy.
1 slice Lemon.
Shake; dress with Fruit and serve with Straws.
Roast an Orange before a fire or in a hot oven. When brown cut it in quarters and drop the pieces, with a few Cloves, into a small porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.
Fill large Bar glass ½ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
3 sprigs Mint pressed with muddler in 1 jigger aerated Water.
1 jigger Whiskey.
Stir well; strain into Sour glass; dress with Fruit and serve.
Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice ½ Lime.
2 dashes imported Grenadine.
1 jigger Bacardi Rum.
Shake and strain into Cocktail glass.
Fill large Bar glass ¾ full Shaved Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
1 pony Curacoa.
1 pony Brandy.
½ pony Jamaica Hum.
½ pony Whiskey.
Shake well; dress with Fruit and serve with Straws.