457 chapters
2 hour read
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457 chapters
PREFACE.
PREFACE.
The recipes contained in this book are for the proper mixing of all kinds of drinks, such as Absinthes, Cocktails, Cups, Crustas, Cobblers, Coolers, Egg-Noggs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Pousse Café, Frozen Beverages, etc., etc. The formulas are simple, practical and easy to follow, and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the
26 minute read
Absinthe.
Absinthe.
Absinthe is composed of the tops and leaves of the herb artemisia absinthium, or wormwood, which contains a volatile oil, absinthol, and a yellow, crystalline, resinous compound, called absinthin, which is the bitter principle. The alcohol with which this is mixed holds these volatile oils in solution. The free use of absinthe is injurious. Never serve it in any kind of drink unless called for by the customer....
19 minute read
California Style Absinthe.
California Style Absinthe.
A mixing-glass* half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic. * By a mixing-glass is meant a large soda-glass, holding twelve ounces; it is handier and gives better satisfaction than a goblet. A jigger is a measure used for measuring liquors when mixing drinks; it holds two ounces. A pony holds half a jigger....
20 minute read
Dripped Absinthe.
Dripped Absinthe.
(Use Absinthe Drip-glass.) Pour one pony of absinthe into the bottom glass, fill the upper (drip) glass full of ice-water. When two-thirds of the water has dripped into the absinthe it is ready to be drunk. A few drops of anisette will improve this drink....
13 minute read
Archbishop.
Archbishop.
Dissolve in a mixing-glass one-half tablespoonful fine sugar in a little water, the juice of quarter of a lemon, fill glass half-full fine ice, add one jigger port wine, two dashes Jamaica rum. Shake well. Serve in long thin punch-glass on ice with straws. Trim with fruit in season....
13 minute read
Blue Blazer.
Blue Blazer.
One lump of sugar dissolved with a little hot water in a mug; add one jigger of Scotch whiskey. Ignite this mixture. Take another mug and pour from one to the other several times, giving it the appearance of a streak of blue fire. Serve in hot-drink glass. Add a piece twisted lemon-peel and a little grated nutmeg....
17 minute read
Brandy Champerelle.
Brandy Champerelle.
Fill a sherry-glass one-fourth full maraschino, one-fourth full orange curaçoa, one-fourth full yellow chartreuse, and one-fourth full brandy. Add a few drops of Angostura bitters carefully. Be sure to keep the different liqueurs from running into one another....
11 minute read
Cherry Brandy.
Cherry Brandy.
Ten pounds of ripe wild cherries are freed from their pits, the pits are pulverized, and, with the cherries and one gallon brandy, placed in a demijohn or a covered stone jar for eight weeks. Add two pounds refined sugar, filter through filtering-paper, bottle; but use only after it has been bottled at least six weeks. TRANSCRIBER’S NOTE: The seeds of some stone fruits such as cherry contain ‘amygdalin’ which may be toxic....
21 minute read
Mulled Claret.
Mulled Claret.
Put in a dish four lumps sugar, two jiggers claret, the juice of a quarter of a lemon, a little powdered allspice, three cloves, a small stick cinnamon. Bring the above to the boiling point, then strain into a hot-drink glass, and add a slice of lemon....
13 minute read
Mulled Claret and Egg.
Mulled Claret and Egg.
Prepare same as Mulled Claret, leaving out the lump sugar. Boil the mixture one minute. Beat up the yolk of one egg with a small spoonful of fine sugar. Place the beaten egg in a hot-drink glass and pour the boiling claret over it, mixing well with spoon; grate a little nutmeg on top....
16 minute read
California Sherry Cobbler.
California Sherry Cobbler.
Two tablespoonfuls fine sugar in a mixing-glass with a little water, the juice of one orange, two jiggers California sherry; fill the glass with fine ice, shake well, put all into a long thin glass, trim with fruit. Serve straws....
12 minute read
California Wine Cobbler.
California Wine Cobbler.
Dissolve two tablespoonfuls fine sugar with a little water in a mixing-glass. Add the juice of one orange, two jiggers California wine; fill the glass three-fourths with fine ice, shake well. Serve in a long thin glass with straws. Ornament with fruit in season....
13 minute read
Amaranth Cocktail.
Amaranth Cocktail.
Fine ice in a mixing-glass, two dashes Angostura bitters, one jigger whiskey. Mix, strain into a whiskey-glass, and fill up with seltzer; then take a very little fine sugar in a small bar-spoon and stir into the cocktail. Drink during effervescence....
12 minute read
Coffee Cocktail.
Coffee Cocktail.
Fill a mixing-glass half-full fine ice, add two dashes Angostura bitters, half a tablespoonful fine sugar, one fresh egg, half a jigger port wine, half a jigger brandy. Shake well. Strain into a large cocktail-glass. Add a piece of twisted lemon-peel....
12 minute read
Old-Fashioned Holland Gin Cocktail.
Old-Fashioned Holland Gin Cocktail.
Crush a small lump of sugar in a whiskey-glass containing a little water, add a lump of ice, two dashes of Angostura bitters, a small piece of lemon peel, one jigger Holland gin. Mix with small bar-spoon. Serve....
11 minute read
Holland House Cocktail.
Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half pony Eau de Vie d’Oranges, one and a half pony old rye whiskey, a piece lemon-peel. Mix. Moisten the edge of cocktail-glass with lemon, dip in sugar. Strain the cocktail into the prepared glass....
13 minute read
Fancy Brandy Cocktail.
Fancy Brandy Cocktail.
Fill a mixing-glass half-full fine ice, add three dashes maraschino, two dashes Peyschaud or Angostura bitters, one jigger brandy, one dash orange bitters. Mix. Strain into fancy cocktail-glass, the rim of which has been moistened with a piece of lemon and dipped in powdered sugar, which gives it the appearance of being frosted....
15 minute read
Old-Fashioned Whiskey Cocktail.
Old-Fashioned Whiskey Cocktail.
Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in the glass....
11 minute read
Brandy Collins.
Brandy Collins.
Cut a lemon in half, place it in a mixing-glass, add one tablespoonful fine sugar, crush with muddler so as to extract both the juice of the lemon and part of the oil of the rind, fill the glass half full of fine ice, add one jigger brandy. Mix well, strain into a Collins-glass containing a piece of ice, pour in a bottle of plain soda. Stir with a long bar-spoon and serve....
21 minute read
Brandy Crusta.
Brandy Crusta.
Fill a mixing-glass half full of fine ice; add three dashes of gum-syrup, two dashes maraschino, the juice of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece; fit it into the glass; moisten the edge of the glass with a piece of lemon, and dip it into fine sugar, which gives it a frosted appearance. Strain your mixture into this glass, tri
27 minute read
Badminton Cup.
Badminton Cup.
Put a few lumps of ice into a glass pitcher, add two jiggers of sherry wine, one jigger maraschino, one tablespoonful fine sugar, one bottle claret, one slice of cucumber-rind, a few sprigs of borage, and a cold bottle of plain soda. Mix well and serve....
13 minute read
Burgundy Cup (Red).
Burgundy Cup (Red).
Mix one tablespoonful fine sugar with a little water in a glass pitcher, add the juice of half a lemon, one pony brandy, one pony orange curaçoa, a few lumps of ice, two slices lemon, two slices orange, one slice cucumber-peel, one pint red Burgundy, one bottle of cold plain soda; mix. Place a few sprigs of mint on top....
17 minute read
Champagne Cup No. 1.
Champagne Cup No. 1.
Put into a glass pitcher two or three lumps of clear ice, the juice of half a lemon, one-half tablespoonful fine sugar, one pony maraschino, one pony white curaçoa, one pony pale brandy, a few slices of orange, two slices of lemon, one slice cucumber-rind; pour in one quart of cold champagne, one bottle of cold plain soda; mix. Top off with a few sprigs of fresh mint....
20 minute read
Champagne Cup No. 2.
Champagne Cup No. 2.
Three lumps of ice in a glass pitcher, add one tablespoonful fine sugar, one pony maraschino or white curaçoa, one pony pale brandy, one lemon sliced, one orange sliced, one slice cucumber-peel, pour in one pint claret, one quart iced champagne, one bottle cold plain soda. Mix and add a few sprigs fresh mint....
16 minute read
Cider Cup.
Cider Cup.
Put into a glass pitcher one tablespoonful fine sugar, a little water—dissolve; add the juice of half a lemon, a few lumps of clear ice, half a pony white curaçoa, half a pony brandy, one pint cider, one bottle plain soda, two slices of lemon, two of orange, one of cucumber-rind, a few lumps of clear ice; mix until cold. Add a few sprigs of fresh mint on top, stems down....
20 minute read
Claret Cup.
Claret Cup.
A heaping tablespoonful fine sugar, dissolve with a little water in a glass pitcher containing a few lumps of clear ice; add the juice of half a lemon, one pony brandy, half a pony maraschino, half a pony orange curaçoa, half an orange sliced, two slices of lemon, one slice cucumber-rind, one pint claret, one cold bottle plain soda; mix. Finish with a few sprigs of mint on top, stems down....
20 minute read
Claret Cup (per glass).
Claret Cup (per glass).
Dissolve in a long thin bar-glass one teaspoonful fine sugar, three dashes lemon-juice and two dashes orange curaçoa in a little water; add one lump of ice, two jiggers claret, one slice orange, one small piece of cucumber-rind. Mix and fill glass with seltzer....
13 minute read
Claret Cup à l’Anglaise.
Claret Cup à l’Anglaise.
This is a modification of the English claret cup, and shares the general fashionable rage for all things a l’Anglaise. Take twelve ounces of fine sugar, the zest of a lemon, two oranges without their seeds, pour upon this two bottles of claret and two bottles plain soda; add the small end of a cucumber not peeled (if you have borage add a little). Pour this mixture into a large bowl upon chopped ice. Serve when cold....
22 minute read
Claret Cup (English Style).
Claret Cup (English Style).
Put into a punch-bowl one large piece of clear ice, one tablespoonful fine sugar, one lemon sliced thin, one slice cucumber-rind, one pony curaçoa, one jigger sherry, one pint claret; add a little borage, a few strawberries, and one bottle plain soda. Stir until cold and serve....
14 minute read
Lincoln Club Cup.
Lincoln Club Cup.
Put into a glass pitcher a few lumps of ice, one tablespoonful fine sugar, one jigger brandy, one jigger pale sherry, one jigger sauterne or rhine-wine, one lemon sliced, half an orange sliced, a few slices pineapple, one piece cucumber-rind, one iced bottle champagne, one bottle plain soda; mix. Serve cold....
15 minute read
Marmora Cup.
Marmora Cup.
Three lumps of clear ice in a glass pitcher, the juice of half a lemon, one jigger orgeat syrup, half a pony brandy, half a pony maraschino, half a pony Jamaica rum, one tablespoonful fine sugar; add one iced bottle champagne, one bottle cold plain soda. Mix well, ornament with fruit in season, put a few sprigs fresh mint on top....
17 minute read
Royal Cup.
Royal Cup.
Dissolve two tablespoonfuls fine sugar with a little water in a punch-bowl, add the juice of one orange, the juice of half a lemon, one jigger brandy, one pony curaçoa, one pony maraschino, a few slices of pineapple, orange and lemon; pour on this one bottle of claret, then add three or four good-sized lumps of clear ice; mix well, and when cold add one bottle of plain soda and one bottle of iced champagne. Mix and serve....
22 minute read
Baltimore Egg-Nogg.
Baltimore Egg-Nogg.
The yolk of a fresh egg in a large mixing-glass, half a tablespoonful powdered sugar, a little grated nutmeg and cinnamon; beat until thoroughly mixed, add a few lumps of ice, one pony Madeira wine, half a pony old brandy, half a pony Jamaica rum, fill the glass with milk, shake well, strain into long thin punch-glass, a little grated nutmeg on top....
18 minute read
Boston Egg-Nogg.
Boston Egg-Nogg.
A mixing-glass one-fourth full fine ice, one tablespoonful fine sugar, one egg, one-third jigger brandy, one-third jigger Jamaica rum, one-third Madeira wine; fill the glass with milk, shake well, strain into long thin punch-glass, a little grated nutmeg on top....
11 minute read
Mulled Ale (English Style).
Mulled Ale (English Style).
For each glass take the yolk of one egg, half a tablespoonful fine sugar, and one tablespoonful cream or milk; beat until quite smooth. Heat your ale until quite hot, but not boiling; mix in the above preparation, stir well, and grate a little nutmeg on top....
15 minute read
Whiskey Fix.
Whiskey Fix.
Dissolve one tablespoonful sugar with a little water in a long thin glass, add five dashes pineapple syrup, the juice of a quarter of a lemon, one jigger whiskey. Fill the glass full of fine ice, mix well with spoon, trim with fruit. Serve in a long thin glass with straws....
14 minute read
Morning Glory Fizz.
Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the juice of half a lemon, half a tablespoonful fine sugar, the white of an egg, one jigger Scotch whiskey, two dashes absinthe; shake thoroughly, strain into a fizz-glass, fill with siphon seltzer. Serve....
12 minute read
New Orleans Fizz.
New Orleans Fizz.
Half a tablespoonful fine sugar, the juice of half a small lemon, one jigger Tom gin; shake in a mixing-glass half-full fine ice, then add half a jigger milk or cream, shake again, strain into a fizz-glass, and fill with siphon seltzer or carbonic....
13 minute read
Brandy Float.
Brandy Float.
Fill a pony-glass with brandy, put a thin whiskey-glass over it, rim down; reverse the glasses, holding them tightly together, so as to keep the brandy in the pony glass, then fill the whiskey-glass half-full seltzer and draw out the pony glass carefully so as to leave the brandy floating on top of seltzer....
16 minute read
Absinthe Frappé, No. 1.
Absinthe Frappé, No. 1.
Take two mixing-glasses and fill them full of fine ice, pour into one of them one pony absinthe, one pony water, add two dashes anisette. Turn the other mixing-glass full of fine ice on top of first glass, then reverse the glasses, so as to allow the liquid to flow from one glass to the other. Repeat this until the liquid is very cold, then strain into a fancy bar-glass and add a squirt of seltzer....
22 minute read
Brandy Punch Frappé.
Brandy Punch Frappé.
Fill two mixing-glasses with fine ice; put into one of them one tablespoonful fine sugar, a little water, the juice of half a lemon, one jigger brandy. Turn the second glass on top of first; leave there a moment, then turn the glasses so as to allow the liquid to flow from one glass into the other. Repeat this until the mixture is very cold; strain into a fancy glass, trim with fruits in season....
22 minute read
Brandy Frappé.
Brandy Frappé.
Take two mixing-glasses of the same size, fill them with fine shaven ice; pour into one of them one jigger brandy and a few dashes maraschino. Turn the second glass on top of first, then reverse the glasses several times, holding them together so as to allow the liquid to slowly flow from one glass to the other; when cold strain into fancy glass....
18 minute read
Raspberry Cream Frappé.
Raspberry Cream Frappé.
This delicious temperance drink is made in the following manner: Fill a long thin punch-glass half-full fine ice, add one jigger raspberry syrup, fill up the glass two-thirds with cream or milk, then fill with siphon vichy; mix. Trim with fruit. Serve with straws....
13 minute read
French Vermouth Frappé.
French Vermouth Frappé.
Fill two mixing-glasses with fine ice; pour into one of them one jigger French vermouth. Turn the second glass on top of the first, reverse the glasses so as to allow the liquid to flow from one glass to the other, repeat this until the mixture is very cold, strain into a thin glass, add a squirt of seltzer....
17 minute read
Hot Kentucky Flip.
Hot Kentucky Flip.
Beat up one egg with a pinch of ground cloves, the same of cinnamon, the juice of a quarter of a lemon, half a tablespoonful fine sugar, one jigger Jamaica rum; when well mixed divide into two hot-drink glasses, fill with boiling water; stir and serve....
13 minute read
Hot Locomotive.
Hot Locomotive.
Beat up the yolk of one egg in a small saucepan with one tablespoonful fine sugar, one pony of honey, four dashes orange curaçoa, one and a half jiggers claret. Put on fire, let it come to the boiling point; mix well. Serve in a mug, add a slice of lemon....
15 minute read
Brandy Julep.
Brandy Julep.
Half a tablespoonful fine sugar dissolved with a little water in a long thin glass, add a few sprigs of fresh mint, stems down, fill with fine ice, add one jigger brandy; mix well with bar-spoon, trim with fruit and a few sprigs of mint. Serve with straws....
14 minute read
Champagne Julep.
Champagne Julep.
Dissolve one lump of sugar with a little water in a long thin glass, add a few sprigs of fresh mint, stems down, fill the glass almost full of fine ice, then fill with champagne, stirring with spoon while pouring in the wine; trim with fruit and sprigs of mint. Serve straws....
15 minute read
Mint Julep (Southern Style).
Mint Julep (Southern Style).
Half a tablespoonful fine sugar dissolved in a long thin glass with a little water, add a few sprigs of mint, stems down, fill the glass with fine ice, add half a jigger of brandy, half jigger rum; mix well, trim with fruit and sprigs of mint. Serve straws....
15 minute read
Angostura Lemonade.
Angostura Lemonade.
The juice of one lemon, one tablespoonful fine sugar in a mixing-glass half-full fine ice, add three dashes Angostura bitters, fill up with water; shake well, put in long thin glass, trim with fruits in season. Serve on ice with straws or strain, as desired....
12 minute read
Lemon Squash.
Lemon Squash.
Cut a whole lemon into halves, place them in a mixing-glass, add one tablespoonful of powdered sugar, crush the lemon with muddler to extract the juice, fill the glass half-full fine ice, add a cold bottle of plain soda, mix with spoon; put all into a long thin punch-glass, ornament with fruits in season, and serve with straws....
16 minute read
Italian Wine Lemonade.
Italian Wine Lemonade.
Dissolve one tablespoonful fine sugar with a little water in a long thin punch-glass, add half a pony raspberry syrup, the juice of the quarter of an orange, the same of lemon, one jigger dry sherry, fill the glass three-fourths full fine ice, then fill with cold water; mix well, ornament with fruit in season. Serve straws....
16 minute read
White Lion.
White Lion.
Cut the peel of half a lemon from it in one long thin piece, place it in a mixing-glass, add the juice of half a lemon, one tablespoonful fine sugar, one tablespoonful raspberry syrup, one jigger St. Croix rum, one pony curaçoa; mix well, put all in a long thin glass, ornament with fruit. Serve straws....
16 minute read
Boating Club Punch.
Boating Club Punch.
In a mixing-glass the juice of one lime, one tablespoonful fine sugar, add a little water, fill glass half-full fine ice, add one-half jigger brandy, half jigger St. Croix rum; shake well, serve on ice in a long thin glass, ornament with fruits in season. Serve straws....
13 minute read
Bonanza Punch (For a Party).
Bonanza Punch (For a Party).
Five quarts cold water, four and one-half pounds of fine sugar, the juice of twelve lemons, three oranges, one can pineapple, one-half pint Tom gin, one pint white wine. Grate the rinds of three lemons and two oranges into a bowl, add the juice of the oranges and lemons. Put two quarts water, two pounds sugar, and the juice of pineapple on the fire, make a hot syrup of this, then pour it on the grated rinds and the juice to draw the flavor; chop the pineapple fine and add to mixture; stir well a
37 minute read
Canadian Club Punch.
Canadian Club Punch.
One tablespoonful fine sugar dissolved in a little water in mixing-glass, fill half-full fine ice, add the juice of half a lemon, one jigger Walker Canadian whiskey; shake well, strain into fancy glass, top off with a little claret, trim with fruit....
13 minute read
Century Club Punch.
Century Club Punch.
Fill a mixing-glass half-full fine ice, add one tablespoonful fine sugar, a little water, the juice of half a lemon, half a jigger Jamaica rum, half a jigger St. Croix rum; shake well. Serve in a long thin glass with straws, trim with fruits in season....
13 minute read
Champagne Punch.
Champagne Punch.
Dissolve one tablespoonful fine sugar with a little water in a glass pitcher or a punch-bowl, add a few lumps of clear ice, the juice of half a lemon, a few slices orange and pineapple, one bottle plain soda; mix well, add one pint champagne. Stir well and serve....
14 minute read
Fancy Champagne Punch.
Fancy Champagne Punch.
Put into a glass pitcher or a punch-bowl a few lumps clear ice, six lumps of domino sugar, one pint Burgundy, one orange cut in thin slices, one half lemon sliced, one pony brandy, one pony maraschino, one pint cold apollinaris, one pint cold champagne; mix well. Serve in punch-glasses....
15 minute read
Claret Punch.
Claret Punch.
Dissolve one and a half tablespoonfuls fine sugar with one jigger water in a large mixing-glass, add the juice of a quarter of a lemon, two jiggers claret, fill the glass with fine ice; shake well, serve in a long thin punch-glass, leave on ice or strain, trim with fruit. If on ice serve straws....
15 minute read
Club Punch.
Club Punch.
One tablespoonful fine sugar dissolved in a little water in a mixing-glass, fill glass half full fine ice, add the juice of half a lemon, one-third jigger Jamaica rum, two-thirds jigger St. Croix rum; mix well, strain into a fancy glass, trim with fruit, top off with a little port wine....
15 minute read
Domino Punch.
Domino Punch.
Dissolve a tablespoonful fine sugar with a little water and the juice of half a lemon, add one pony of port wine, one pony brandy, a dash of maraschino. Put all in mixing-glass, fill with fine ice; shake well, strain into a fancy glass, ornament with choice fruit....
14 minute read
Fedora Punch.
Fedora Punch.
A tablespoonful fine sugar dissolved in a mixing-glass with a little water, add the juice of half a lemon, one pony brandy, one pony Bourbon whiskey, half a pony curaçoa, half a pony Jamaica rum, fill the glass with fine ice; shake well. Serve in a long thin punch-glass, trim with fruit. Sip with straws....
16 minute read
Gin Tea Punch.
Gin Tea Punch.
Grate off the yellow part of the rinds of six lemons into a punch-bowl, add one pound cut-loaf sugar, the juice of the six lemons, half a pint of boiling water; mix well, add two quarts old Tom gin. Infuse one teaspoonful coriander seeds in a pint of boiling green tea for twenty minutes, then add while hot to the mixture in the bowl, stir well and when cold strain, bottle, cork and seal. Keep in a cool place....
23 minute read
Hancock Punch.
Hancock Punch.
Fill a mixing-glass half-full of fine ice, add the juice and rind of half a lime, half a tablespoonful fine sugar, one third of a jigger St. Croix rum, two-thirds of a jigger whiskey; shake well, strain into long thin eight-ounce glass, fizz up with a little siphon seltzer....
14 minute read
Imperial Punch.
Imperial Punch.
Dissolve one tablespoonful fine sugar in a mixing glass with a little water, add two jiggers claret, half a pony of maraschino, a little grated nutmeg, two thin slices lemon, fill the glass with fine ice, add a squirt of seltzer; mix well, trim with fruit. Serve straws....
13 minute read
Fancy Kirsch Punch (For a Party).
Fancy Kirsch Punch (For a Party).
Mix two quarts of water with two pounds of fine sugar, the juice of four lemons and one pint Kirschwasser. When the sugar is dissolved, strain the mixture into a punch-bowl containing a large lump of ice, stir until cold; then beat the whites of four eggs firm, add to the punch, sprinkle a little cinnamon on top....
18 minute read
Medford Rum Punch.
Medford Rum Punch.
Dissolve a tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half a lemon, fill the glass half-full fine ice, add one jigger Medford rum; mix well, strain into fancy bar-glass, and trim with fruit, or leave on ice and serve straws....
13 minute read
Mikado Punch.
Mikado Punch.
Put into a mixing-glass one tablespoonful fine sugar, dissolve it with a little water, fill the glass half-full fine ice, add the juice of half a lemon, half a jigger brandy, half a jigger St. Croix rum; shake well, strain into a fancy bar-glass and ornament with fruit, or leave on ice and serve straws....
15 minute read
Mississippi Punch.
Mississippi Punch.
In a mixing-glass one tablespoonful fine sugar, dissolve in a little water, add juice of half a lemon, half a jigger Bourbon whiskey, half a jigger Jamaica rum, one jigger brandy, fill the glass with fine ice; shake well, put in long thin punch-glass, ornament top with fruit. Serve straws....
15 minute read
National Punch.
National Punch.
Fill a mixing-glass half-full of fine ice, add the juice of half a lemon, one tablespoonful of fine sugar, half a jigger brandy, one jigger Rhine-wine; mix well. Serve on ice in a long punch-glass, ornament with fruit, float a little Jamaica rum on top. Serve straws....
13 minute read
Orange Punch.
Orange Punch.
Dissolve one tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half an orange, the juice of half a lime, one jigger eau de vie d’oranges or orange brandy, fill the glass with fine ice; mix well; strain into fancy bar-glass, trim with fruit....
14 minute read
Roman Punch.
Roman Punch.
Fill a large mixing-glass half-full of fine ice, add the juice of half an orange, the juice of half a lemon, one tablespoonful fine sugar, a little water to dissolve the sugar, half a jigger Jamaica rum, half a jigger brandy; mix well, trim with fruit. Serve on ice with straws....
14 minute read
Siberian Punch.
Siberian Punch.
The juice of half a lemon, one jigger water, and one tablespoonful fine sugar, dissolved in a mixing-glass, add one jigger Czarowitch (eau de vie d’oranges), fill the glass with fine ice; shake until very cold. Serve in a long thin glass, ornament with fruit. Sip with straws....
13 minute read
St. Charles Punch.
St. Charles Punch.
In a mixing-glass one teaspoonful fine sugar dissolved in a little water, add the juice of half a lemon, one jigger port wine, one pony brandy, a few dashes curaçoa, fill the glass with fine ice; mix well. Put all in a long thin glass, trim with fruit. Serve straws....
14 minute read
Vanilla Punch.
Vanilla Punch.
Dissolve one tablespoonful fine sugar, with a little water in a mixing-glass, add the juice of half a small lemon, two dashes curaçoa, one jigger cognac, half a jigger vanilla cordial; mix well. Serve in long thin punch-glass, ornament with fruit. Serve straws....
12 minute read
West Indian Punch.
West Indian Punch.
One lump of sugar dissolved in a little water in a mixing-glass, add the juice of half a lime, half a pony brandy, one jigger old Madeira, fill the glass with cracked ice; mix until cold, strain into fancy glass, decorate with berries and sliced fruit....
13 minute read
Sam Ward.
Sam Ward.
This delicious after-dinner drink can be made either from yellow chartreuse or maraschino. Fill a claret-glass with very fine shaved ice, remove the rind from a slice of lemon, fit it on the inside of the rim of the glass; place a small piece twisted lemon-peel in the centre and fill up with the desired liqueur....
16 minute read
Brandy Smash (No. 1).
Brandy Smash (No. 1).
Dissolve one lump of sugar in a mixing-glass with a little water, add a few sprigs of fresh mint, press them gently with a muddler to extract flavor, fill the glass three-fourths full of fine ice, add one jigger brandy; mix well. Take an old-fashioned champagne glass, place a sprig of mint, stem down, in the hollow stem of glass, trim with fruit, then strain the mixture into the prepared glass....
21 minute read
Split Turkay.
Split Turkay.
Put the white of one egg into a mixing-glass, add half a tablespoonful fine sugar, the juice of one-fourth of a lemon, one jigger Tom gin, one jigger Italian vermouth, fill with fine ice; shake well, strain into two long bar-glasses, and fill up with cold carbonic or seltzer water. This is a pleasant ladies’ drink....
16 minute read
Kentucky Toddy.
Kentucky Toddy.
Dissolve one lump of sugar with a little water in a Briggs House glass, add one lump of ice about the size of an egg, one piece twisted lemon peel, one jigger Bourbon whiskey; mix with small bar-spoon, leave the spoon in the glass, grate a little nutmeg on top, and serve....
15 minute read
Tom and Jerry Mixture.
Tom and Jerry Mixture.
Take the whites of any quantity of eggs and beat to a stiff froth. Add one heaping tablespoonful of fine sugar for each egg. Beat the yolks of the eggs separately: mix together, adding a pinch of bicarbonate of soda, and beat to a stiff batter. Stir frequently so as to prevent the sugar from settling in the bottom of Tom and Jerry bowl....
18 minute read
Raspberry Vinegar.
Raspberry Vinegar.
Put four quarts of red raspberries and five pints of white vinegar into a jar, let them stand for five days, then strain through a fine sieve, add one pound of cut-loaf sugar, boil for twenty minutes, stirring well; when cold, bottle, cork, and keep in a cool place....
14 minute read
Wassail Bowl.
Wassail Bowl.
Bake two choice apples, cut them into quarters, place them in the bottom of a punch-bowl, add two tablespoonfuls of fine sugar, one tablespoonful of allspice, the juice and peel of one lemon, one quart of hot ale, and one pint of warm sherry; mix well and serve hot....
14 minute read
Widow’s Kiss.
Widow’s Kiss.
A mixing-glass half-full fine ice, two dashes Angostura bitters, one-half a pony yellow chartreuse, one-half a pony benedictine, one pony of apple brandy; shake well, strain into a fancy cocktail-glass, and serve. Certain distinctions have been made in water ices. The varieties made with fruit juice, water, and sugar only are called water ices. Those with the addition of the whites of eggs are called sherbets. Sherbets which are of a smooth, fine texture, but only half frozen, are sometimes call
36 minute read
Orange Ice.
Orange Ice.
Three pints of water, one pound of sugar, five or six sweet oranges, according to size, the juice of one lemon. Make a hot, thick syrup of sugar and very little water. Peel half the oranges, divide them each in twelve or more parts by natural divisions, and drop the pieces of oranges in the boiling syrup. Grate the yellow part of the skin of the other three oranges in a bowl. Squeeze in the juice of the other oranges, add the syrup from the scalded orange slices, add water and lemon-juice to thi
30 minute read
Strawberry Water Ice.
Strawberry Water Ice.
Place the berries in a kettle over the fire; to each quart of berries add a full quart of water, and boil; then strain through fine sieve or cheesecloth. Add one pound of sugar to each quart of juice obtained; allow it to cool, then freeze....
14 minute read
Water Ice.
Water Ice.
Three oranges, three lemons, and two pounds of sugar are to be used for each half-gallon of water. Cut the fruit into quarters, leaving the peels on, mash or crush well in a jar or tub; squeeze through a strainer; mix the juice obtained with the water and sugar thoroughly, then freeze....
15 minute read
Bonanza Punch.
Bonanza Punch.
Five quarts of water, four and a half pounds of fine sugar, the juice of twelve lemons and three oranges, one can pineapple, one-half pint of Tom gin and one pint of Rhine wine. Grate the rinds of three lemons and two oranges into a bowl, adding the juice of all. Put two quarts of water, two pounds of fine sugar, and the juice of pineapple on the fire and make a hot syrup of it. Pour this on the grated rinds and juice to draw flavor. Chop the pineapple very fine, and add to the mixture. Mix and
32 minute read
Lemon Sherbet.
Lemon Sherbet.
Use two quarts boiling water, eight lemons, the white of an egg, one quart sugar. Spread part of the sugar on a board, and after wiping the lemons with a damp cloth roll them in the sugar to extract the oil; then cut in halves, remove the seeds and squeeze out the juice. Boil all the sugar and water until clear. Remove the scum as it rises. Add the lemon-juice to the syrup, strain it and pour gradually on to the beaten white of an egg; mix and freeze....
26 minute read
Lemon Ginger Sherbet.
Lemon Ginger Sherbet.
Use one quart boiling water, one pint sugar, four lemons and four ounces of candied ginger cut in fine pieces. Shave off the peel from two lemons in thin parings; be careful not to get any of the lighter colored rind below the cells. Put the parings into a bowl, add the boiling water, and let it stand ten minutes, closely covered. Cut the lemons in halves, squeeze out the juice and steep the finely cut ginger into it; then add all the sugar to the water. When cold strain and freeze....
26 minute read
Pomegranate Sherbet.
Pomegranate Sherbet.
Peel one dozen blood oranges, cut them in halves across the sections, remove the seeds and squeeze out the juice with a lemon squeezer. Add one pint of fine sugar and one quart water. Mix until the sugar is dissolved, then strain and freeze....
13 minute read
Punch à la Vatican.
Punch à la Vatican.
Prepare a pineapple sherbet made tart with lemon-juice. Peel the lemons before squeezing so as not to get any of the oil of the rind into the juice. Mix the strained juice with the sherbet and freeze. Just before the punch is to be served add and mix into it one-half pint of old Jamaica rum and one pint of champagne for every two quarts of the sherbet....
20 minute read
Shaddock, or Grape Fruit Sherbet.
Shaddock, or Grape Fruit Sherbet.
Soak one tablespoonful gelatin in a little cold water; take one pint of water and one pint fine sugar, boil for five minutes. Dissolve the soaked gelatin in the boiling syrup. Divide six shaddocks in halves across the sections, remove the seeds, and scoop out the pulp with a teaspoon. Leave all the membranous walls of the sections in the peel. Add the pulp to the cold syrup. Mix and freeze until mushy or hard, as preferred....
23 minute read
Orange Sherbet No. 2.
Orange Sherbet No. 2.
Use one pint cold water, one pint strained orange juice, one-half pint fine sugar, one tablespoonful gelatin, and one-quarter of a pint boiling water. Soak the gelatin in one-quarter of a pint of the cold water for ten minutes. Put the sugar and remainder of water into a bowl, add the orange juice. Dissolve the gelatin in the boiling water and add it to the mixture; stir well, strain, and freeze....
20 minute read
Pine Apple Sherbet.
Pine Apple Sherbet.
A pint and a half canned, or one large ripe pineapple, a pint of fine sugar, a pint of water, one tablespoonful gelatin. Soak the gelatin one hour in cold water. Cut the hearts and eyes from the fruit, chop it fine, add the sugar and juice of fruit. Have half of the water hot, and dissolve the gelatin in it, stir this and the cold water into the chopped pineapple and freeze....
21 minute read
Blackberry Sherbet.
Blackberry Sherbet.
One quart of ripe berries or enough to make one pint of juice, one pint of fine sugar, the juice of one lemon. Mash the berries, add the sugar, and after the sugar is dissolved add the water and lemon-juice. Press through a fine cheesecloth or sieve, and freeze....
14 minute read
Cherry Sherbet.
Cherry Sherbet.
One pound of fine sugar, one pint fruit juice, one pint boiling water. Mash the cherries and strain out the juice. Boil the sugar and water five minutes, remove the scum, and strain through a fine cheesecloth or sieve; when cool add the fruit juice and freeze....
13 minute read