Front matter
The Bar-tender’s Guide
or
How to Mix All Kinds
Preface
Preface.
This is an Age of Progress; new ideas and new appliances follow each other in rapid succession. Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility or necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort, and afford gratification to fastidious tastes.
A new beverage is the pride of the Bartender, and its appreciation and adoption his crowning glory.
In this entirely new edition will be found all the latest efforts of the most prominent and successful caterers to the tastes of those who patronize the leading Bars and Wine-Rooms of America, as well as the old and standard favorite beverages, always in general demand.
Index
Index.
Introduction
Hints and Rules for Bartenders.
1. An efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those whose peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment in endeavoring to fulfill their desires to their entire satisfaction. In this way he will not fail to acquire popularity and success.
2. Ice must be washed clean before being used, and then never touched with the hand, but placed in the glass either with an ice-scoop or tongs.
3. Fancy drinks are usually ornamented with such fruits as are in season. When a beverage requires to be strained into a glass, the fruit is added after straining; but when this is not the case, the fruit is introduced into the glass at once. Fruit, of course, must not be handled, but picked up with a silver spoon or fork.
4. In preparing any kind of a hot drink, the glass should always be first rinsed rapidly with hot water; if this is not done the drink cannot be served sufficiently hot to suit a fastidious customer. Besides, the heating of the glass will prevent it from breaking when the boiling water is suddenly introduced.
5. In preparing cold drinks great discrimination should be observed in the use of ice. As a general rule, shaved ice should be used when spirits form the principal ingredient of the drink, and no water is employed. When eggs, milk, wine, vermouth, seltzer or other mineral waters are used in preparing a drink, it is better to use small lumps of ice, and these should always be removed from the glass before serving to the customer.
6. Sugar does not readily dissolve in spirits; therefore, when making any kind of hot drink, put sufficient boiling water in the glass to dissolve the sugar, before you add the spirits.
7. When making cold mixed-drinks it is usually better to dissolve the sugar with a little cold water, before adding the spirits. This is not, however, necessary when a quantity of shaved ice is used. In making Cocktails the use of syrup has almost entirely superseded white sugar.
8. When drinks are made with eggs, or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured upon the former gradually, and the mixture stirred briskly during the process; otherwise the eggs and milk will curdle. This is more particularly the case when large quantities cf such mixtures are to be prepared. Such drinks as “English Rum Filip,” “Hot Egg Nogg” and “Mulled Wine,” are sure to be spoiled unless these precautions are observed.
9. In preparing Milk Punch or Egg Nogg in quantity, the milk or eggs should be poured upon the wine or spirits, very gradually, and continually beating the mixture in order to mix the ingredients thoroughly.
10. When preparing cold Punch, the bowl should be placed in a tin or metal vessel about the same depth as the height of the bowl], the space between the bowl and the vessel being packed with ice, and a little rock-salt sprinkled over the surface, which has the effect of producing a freezing mixture, much colder than the plain ice. Towels may be pinned around the exterior of the vessel, and the exposed surface of the ice trimmed with fruit or leaves, giving the whole an attractive appearance.
11. In case brandy, whiskey, or other liquors are to be drawn for use direct from the wood, the cask should be placed upon a skid, a substantial stand made expressly for the purpose, and kept in a place where the temperature is moderate and uniform.
12. Bottles containing liquor should be kept lying down, in order to keep the corks moist, and prevent the strength being lost by evaporation.
13. Casks containing Ale or Porter should be tapped before placing them on the skid, and then allowed sufficient time for the contents to settle and become clear before using.
14. Champagne requires careful treatment. It is not advisable to place more at a time on ice than is likely to be used, because if removed from the ice and again allowed to get warmer, a second icing injures both flavor and strength.
15. When champagne has been well iced, it requires a good deal of care in handling the bottles; cold ren- ders the glass brittle, and less able to withstand the expansive pressure of the contents.
16. Bottles containing champagne, or any other brisk wines, must be kept laying down; if in an upright position for any length of time, the corks become dry, and the gas is liable to escape.
17. During the process of cooling sparkling wines, the bottles should not be placed in direct contact with the ice, because that portion of the bottle which touches the ice cools more rapidly than the remainder, causing unequal contraction and consequent tendency to crack.
18. When sparkling wines are served in the bottle, they should be put in an ice-pail, and the space between the bottles and pail filled with ice broken small. When the bottle is entirely surrounded by ice, the liability of cracking from unequal contraction does not exist.
19. When Champagne is in occasional use, being served by the glass or for mixing beverages, it is a good plan to place the bottle on a rack, the neck sloping downwards, and insert through the cork a corkscrew syphon provided with a cut off or faucet, by the use of which a small portion may be drawn off at a time without allowing any escape of the gas.
20. Mineral waters contained in syphons should be cooled gradually, and not allowed to stand in contact with the ice. Although the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the expansion of the gas contained, is the more liable to crack from unequal contraction, when only one portion of the syphon is touching the ice.
21. Cordials, Bitters, and Syrups should be cooled gradually, and not laid upon ice. A moderate degree of coolness is sufficient for these preparations, as they are only used in small portions for mixing and flavoring.
22. Claret, Rhine-Wines, Sherry, Port, etc., require special attention. Their temperature should not be too cold; and, when poured into glasses, the bottle should be steadily handled, so that any sediment that may be in the bottom of the bottle is not disturbed. Bottles containing these wines, when laid away, should be placed on their sides, to keep the corks moist.
23. Whiskey is usually kept directly on ice, but brandy and other liquors require only a moderate temperature. Fine old Cognac loses its “velvet” when chilled.
24. The refreshing qualities and flavor of Lager beer depend very largely on the manner of keeping and handling. Casks or kegs containing it should be kept at a temperature of about 40°. Lager is always in its best condition when it comes from the brewer’s ice-house. When carted through the streets on a hot summer’s day, the temperature is quickly increased, and it must then be stored in a refrigerator for three or four days in order to reduce it to a proper temperature before using.
25. When the consumption of a keg of beer is sufficiently rapid, it is best drawn directly from the keg, the first glass drawn being rejected. The tap must be thoroughly cleansed before using; and, as soon as the beer ceases to run freely, a vent is placed in the bung.
When, however, the keg has to stand in use for some time before it becomes empty, a considerable amount of gas will escape every time the vent is opened, and the beer will soon become “fiat, stale and unprofitable” at least for the consumer. To obviate this, and to keep the beer tolerably fresh to the end, the vent is not used, but a tube is inserted in the vent-hole, leading to a receiver or cylinder containing air, compressed either by water-power or a hand force-pump. This exerts a continual pressure on the surface of the beer, and prevents the gas from rising. Too great an amount of air-pressure should be avoided, because the beer will be driven too forcibly through the tap, and fill the glass with more froth and less beer than a thirsty drinker would care to pay for.
The air in the cylinder should be drawn from a pure source, by means of a tube, if necessary, leading to the open air. The air in a cellar or even a close apartment is rarely pure, and would have a decidedly unwholesome effect on the beer.
26. Bottled Beer should be kept in a cool place or in a refrigerator, not in contact with the ice. The bottles ought to stand upright, so that any sediment will settle to the bottom. It is, therefore, not advisable to pour the last dregs of the bottle into the glass.
27. Syrups are peculiarly attractive to ants, flies, and other insects; they should, therefore, be kept in closely corked vessels; and, when in bottles for use, be kept in a cool place, properly corked, a rubber cork being most convenient, and the bottles standing upright in water. In this manner the bottles will be out of the reach of insects of every kind.
Cocktail Drinks
Brandy Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
Take 2 dashes of bitters (Boker’s or Angostura).
Take 1 wine-glass of brandy.
Take 1 or 2 dashes of Curagoa.
Fill the glass one-third full of shaved ice, shake up well and strain into a cocktail glass. Twist a small piece of lemon rind in it and serve.
Cocktail Drinks
Jerry Thomas’
Bartender’s Guide
or
How to Mix Drinks.
Cocktail Drinks
Improved Brandy Cocktail.
(Use ordinary bar-glass.)
Take 2 dashes Boker’s (or Angostura) Bitters.
Take 3 dashes gum syrup.
Take 2 dashes Maraschino.
Take 1 dash Absinthe.
Take 1 small piece of the yellow rind of a lemon, twisted to express the oil.
Take 1 small wine-glass of brandy.
Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass, put the lemon peel in the glass and serve.
The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon.
Cocktail Drinks
Gin Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
Take 2 dashes of bitters (Boker’s).
Take 1 wine-glass of Holland gin.
Take 1 or 2 dashes of Curaçoa.
Fill the glass one-third full of shaved ice, and strain into a cocktail glass. Twist a small piece of lemon peel, place it in the glass, and serve.
Cocktail Drinks
Improved Whiskey Cocktail.
Prepared in the same manner as the Improved Brandy Cocktail, by substituting Bourbon or rye whiskey for the brandy.
Cocktail Drinks
Whiskey Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
Take 2 dashes of bitters (Boker’s).
Take 1 wine-glass of whiskey.
Fill one-third full of fine ice; shake and strain in a fancy red wine-glass. Put in a piece of twisted lemon peel in the glass and serve.
Cocktail Drinks
Bottle Cocktail.
To make a splendid bottle of brandy cocktail, use the following ingredients:
Take ⅔ brandy.
Take 4 water.
Take ⅓ pony-glass of Boker’s bitters.
Take 1 wine-glass of gum syrup.
Take ½ pony-glass of Curaçoa.
The author has always used this recipe in compounding the above beverage for connoisseurs. Whiskey and gin cocktails, in bottles, may be made by using the above recipe, and substituting those liquors instead of brandy.
Cocktail Drinks
Champagne Cocktail.
(Pint bottle of wine for three goblets.)
(Per glass.)
Take 1 lump of sugar.
Take 1 or 2 dashes Angostura bitters.
Take 1 small lump of ice.
Fill the goblet with wine, stir up with a spoon, and serve with a thin piece of twisted lemon peel.
A quart bottle of wine will make six cocktails.
Cocktail Drinks
Improved Gin Cocktail.
Made the same way as the Improved Brandy Cocktail substituting Holland or Old Tom gin for the brandy.
Cocktail Drinks
Old Tom Gin Cocktail.
Same as the foregoing, substituting Old Tom, instead of the Holland gin.
Cocktail Drinks
Coffee Cocktail.
(Use a large bar-glass.)
Take 1 tea-spoonful powdered white sugar.
Take 1 fresh egg.
Take 1 large wine-glass of port wine.
Take 1 pony of brandy.
Take 2 or 3 lumps of ice.
Break the egg into the glass, put in the sugar, and lastly the port wine, brandy and ice.
Shake up very thoroughly. and strain into a medium bar goblet. Grate a little nutmeg on top before serving.
The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted, and hence probably its name.
Cocktail Drinks
Vermouth Cocktail.
(Use small bar-glass.)
Take 2 dashes of Boker’s bitters.
Take 1 wine-glass of Vermouth.
Take 1 quarter slice of lemon.
Shake the bitters and vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. If the customer perfers it very sweet, add two dashes of gum syrup.
Cocktail Drinks
Absinthe Cocktail.
(Use small bar-glass.)
Take 2 dashes of Anisette.
Take 1 dash of Angostura bitters.
Take 1 pony-glass of Absinthe.
Pour about one wine-glass of water into the tumbler in a small stream from the ice pitcher, or preferably from an absinthe glass. Shake up very thoroughly with ice, and strain into a claret glass.
Cocktail Drinks
Fancy Vermouth Cocktail.
(Use small bar-glass.)
Take 2 dashes Angostura bitters.
Take 2 dashes Maraschino.
Take 1 wine-glass of Vermouth.
Take 1 quarter slice of lemon.
Fill the glass one-quarter full of shaved ice, shake well and strain into a cocktail glass; garnish with the lemon.
Cocktail Drinks
Japanese Cocktail.
(Use small bar-glass.)
Take 1 table-spoonful of orgeat syrup.
Take 2 dashes of Boker’s bitters.
Take 1 wine-giass of brandy.
Take 1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.
Cocktail Drinks
Jersey Cocktail.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
Take 2 dashes of bitters.
Take 3 or 4 lumps of ice.
Fill tumbler with cider, and mix well with a spoon, and remove the ice before serving.
Cocktail Drinks
Manhattan Cocktail.
(Use small bar-glass.)
Take 2 dashes of Curaçoa or Maraschino.
Take 1 pony of rye whiskey.
Take 1 wine-glass of vermouth.
Take 3 dashes of Boker’s bitters.
Take 2 small lumps of ice.
Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
Cocktail Drinks
Saratoga Cocktail.
(Use small bar-glass.)
Take 2 dashes Angostura bitters.
Take 1 pony of brandy.
Take 1 pony of whiskey.
Take 1 pony of Vermouth.
Shake up well with two small lumps of ice; strain into a claret glass, and serve with a quarter of a slice of lemon.
Cocktail Drinks
Soda Cocktail.
(Use large bar-glass.)
For this drink, see Index, “Temperance Drinks.”
Cocktail Drinks
Martinez Cocktail.
(Use small bar-glass.)
Take 1 dash of Boker’s bitters.
Take 2 dashes of Maraschino.
Take 1 pony of Old Tom gin.
Take 1 wine-glass of Vermouth.
Take 2 small lumps of ice.
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.
Cocktail Drinks
Morning Glory Cocktail.
(Use medium bar-glass.)
Take 3 dashes of gum syrup.
Take 2 dashes of Curaçoa.
Take 2 dashes of Boker’s bitters.
Take 1 dash of Absinthe.
Take 1 pony of brandy.
Take 1 pony of whiskey.
Take 1 piece of lemon peel, twisted to express the oil.
Take 2 small pieces of ice.
Stir thoroughly and remove the ice. Fill the glass with Seltzer water or plain soda, and stir with a tea-spoon having a little sugar in it.
Cocktail Drinks
Brandy Crusta.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
Take 1 dash of Boker’s bitters.
Take 1 wine-glass of brandy.
Take 2 dashes of Curacoa.
Take 1 dash lemon juice.
Before mixing the above ingredients, prepare a cocktail glass as follows:
Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.
Cocktail Drinks
Whiskey Crusta.
(Use small bar-glass.)
The whiskey crusta is made in the same manner as the brandy crusta, using whiskey instead of brandy.
Cocktail Drinks
Brandy Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
Take 2 or 3 dashes of Curaçoa cordial.
Take The juice of half a small lemon.
Take 1 small wine-glass of brandy.
Take 2 dashes of Jamaica rum.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon.
Cocktail Drinks
Gin Crusta.
(Use small bar-glass.)
Gin crusta is made like the brandy crusta, using gin instead of brandy.
Cocktail Drinks
Santa Cruz Rum Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
Take 2 or 3 dashes of Maraschino or Curaçoa.
Take The juice of half a small lemon.
Take 1 wine-glass of Santa Cruz rum.
Fill glass one-third full of shaved ice.
Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water.
Cocktail Drinks
Whiskey Daisy.
(Use small bar-glass.)
Take 3 dashes gum syrup.
Take 2 dashes Orgeat syrup.
Take The juice of half a small lemon.
Take 1 wine-glass of Bourbon, or rye whiskey.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.
Cocktail Drinks
Gin Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of Orgeat, or gum syrup.
Take 3 dashes of Maraschino.
Take The juice of half a small lemon.
Take 1 wine-glass of Holland gin.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apoilinaris water.
Cocktail Drinks
Mint Julep.
(Use large bar-glass.)
Take 1 table-spoonful of white pulverized sugar.
Take 2½ table-spoonfuls of water, mix well with a spoon.
Take 1½ wine-glass full of brandy.
Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add the brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and serve with a straw.
Cocktail Drinks
The Real Georgia Mint Julep.
(Use large bar-glass.)
Take 1 tea-spoonful of white powered sugar.
Take ¾ wine-glass of Cognac brandy.
Take ¾ wine-glass of peach brandy.
Take About 12 sprigs of the tender shoots of mint.
Put the mint in the tumbler, add the sugar, having previously dissolved it in a little water, then the brandy, and lastly, fill up the glass with shaved ice. Stir with a spoon but do not crush the mint. This is the genuine method of concocting a Southern mint julep, but whiskey may be substituted for brandy if preferred.
A Georgia paper recently speaking on this subject says:
Probably the old-fashioned julep is in its decadence as a public drink, but it does not follow that the art of constructing this famous Southern refresher is lost. On the contrary, we have knowledge of several old-fashioned gardens where the mint bed under the southern wall still blooms luxuriantly; where white fingers of household angels come every day about this time of the year and pluck a few sprays of the aromatic herb to build a julep for poor old shaky grandpa, who sits in the shady corner of the veranda with his feet on the rail and his head busy with the olden days. In such a household the art is still preserved. With her sleeves rolled up, the rosy granddaughter stirs sugar in a couple of table-spoonfuls of sparkling water, packs crushed ice to the top of the heavy cut-glass goblet, pours in the mellow whiskey until an overthrow threatens and then daintily thrusts the mint sprays into the crevices. And the old man, rousing from his dreams, blesses the vision which seems to rise up from the buried days of his youth, and with his gay nose nestling peacefully in the nosegay at the summit of his midday refresher, quaffs the icy drink, and with a long-drawn sigh of relief sinks back to dream again until the dinner bell sounds its hospitable summons. The mint julep still lives, but it is by no means fashionable. Somehow the idea has gotten abroad that the mint ought to be crushed and shaken up with water and whiskey in equal proportions. No man can fall in love with such a mixture. Poor juleps have ruined the reputation of the South’s most famous drink.
Cocktail Drinks
Gin Julep.
(Use large bar-glass.)
The gin julep is made with the same ingredients as the mint julep, omitting the fancy fixings.
Cocktail Drinks
Pineapple Julep.
(For a party of five.)
Take the juice of two oranges.
Take 1 gill of raspberry syrup.
Take 1 gill of Maraschino.
Take 1 gill of Old Tom gin.
Take 1 quart bottle Sparkling Moselle.
Take 1 ripe pineapple, peeled, sliced and cut up.
Put all the materials in a glass bowl; ice, and serve in flat glasses, ornamented with berries in season.
Cocktail Drinks
Whiskey Julep.
(Use large bar-glass.)
The whiskey julep is made the same as the mint julep, omitting ail fruits and berries.
Cocktail Drinks
Brandy Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of white sugar.
Take 2 table-spoonfuls of waiter.
Take 3 or 4 sprigs of tender mint.
Take 1 wine-glass full of brandy.
Press the mint in the sugar and water to extract the flavor, add the brandy, and fill the glass two-thirds full of shaved ice. Stir thoroughly, and ornament with a half a slice of orange, and a few fresh sprigs of mint. Serve with a straw.
Cocktail Drinks
Gin Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
Take 2 tea-spoonfuls of water.
Take 1 wine-glass of gin.
Take 3 or 4 sprigs of tender mint.
Put the mint in the glass, then the sugar and water. Mash the mint to extract the flavor, add the gin, and fill up the glass with shaved ice. Stir up well, and ornament with two or three fresh sprigs of mint.
Cocktail Drinks
Whiskey Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
Take 2 tea-spoonfuls of water.
Take 3 or 4 sprigs of young mint.
Take 1 wine-glass of whiskey.
Proceed, exactly, as directed in the last recipe.
Cocktail Drinks
Brandy Fix.
(Use small bar-glass.)
Take 1 large tea-spoonful of fine white sugar dissolved in a little water.
Take The juice of a quarter of a lemon.
Take 3 dashes of Curaçoa.
Take 1 wine-glass of brandy.
Fill the glass two-thirds full of shaved ice. Stir well and ornament the top with slices of lemon or lime.
Cocktail Drinks
Gin Fix.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar dissolved in a little water.
Take 2 dashes of Raspberry syrup.
Take The juice of a quarter of a lemon.
Take 1 wine-glass of Holland gin.
Fill up the glass two-thirds full of shaved ice, stir thoroughly, and ornament the top with berries in season. Old Tom gin may be used if preferred.
Cocktail Drinks
Santa Cruz Fix.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar, dissolved in a little water.
Take 2 dashes of Curaçoa,
Take The juice of a quarter of a lemon.
Take 1 wine-glass of Santa Cruz rum.
Fill up the glass two-thirds full of shaved ice, stir well, and ornament the top with half a slice of orange and small pieces of pineapple.
Cocktail Drinks
Champagne Cobbler.
(Use bottle of wine to four large bar-glasses.)
Take 1 tea-spoonful of sugar.
Take 1 piece each of orange and lemon peel.
Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with berries in season. Serve with straws.
Cocktail Drinks
Sherry Cobbler.
(Use large bar-glass.)
Take 1 table-spoonful of fine white sugar.
Take 1 slice of orange, cut up into quarters.
Take 2 small pieces of pineapple.
Fill the glass nearly full of shaved ice, then fill it up with sherry wine. Shake up, ornament the top with berries in season, and serve with a straw.
Cocktail Drinks
Whiskey Fix.
Take 1 large tea-spoonful of powdered white sugar, dissolved in a little water.
Take The juice of half a lemon.
Take 1 wine-glass of Bourbon or rye whiskey.
Fill up the glass about two-thirds full of shaved ice, stir well, and ornament the top of the glass as directed in the last recipe.
Cocktail Drinks
Catawba Cobbler.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar, dissolved in a little water.
Take 1 slice of orange cut into quarters.
Fill the glass half full of shaved ice, then fill it up with Catawba wine. Ornament the top with berries in season, and serve with a straw.
Cocktail Drinks
Claret Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba cobbler, using Claret wine instead of Catawba.
Cocktail Drinks
Hock Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba cobbler, using Hock wine instead of Catawba.
Cocktail Drinks
Sauterne Cobbler.
(Use large bar-glass.)
The same as Catawba cobbler, using Sauterne instead of Catawba.
Cocktail Drinks
Whiskey Cobbler.
Take 1½ wine-glass of whiskey.
Take 1 tea-spoonful of white sugar dissolved in a little water.
Take 1 slice of orange cut into quarters.
Take 1 dash of Maraschino.
Fill the tumbler with shaved ice, shake up thoroughly, ornament with berries, and serve with a straw.
Cocktail Drinks
Knickerbocker.
(Use small bar-glass.)
Take one-half a lime or small lemon.
Take 3 tea-spoonfuls of raspberry syrup.
Take 1 wine-glass of Santa Cruz rum.
Take 3 dashes of Curaçoa.
Squeeze out the juice of the lime or lemon into the glass, add the rind and the other materials. Fill the glass one-third full of fine ice, shake up well, and strain into a cocktail glass.
If not sufficiently sweet, add a little more syrup.
Cocktail Drinks
Saratoga Brace Up.
(Use large bar-glass.)
Take 1 table-spoonful of fine white sugar.
Take 2 dashes of Angostura bitters.
Take 4 dashes of lemon or lime juice.
Take 2 dashes of Absinthe.
Take 1 fresh egg.
Take 1 wine-glass of brandy.
Take 2 or 3 small lumps of ice.
Shake up thoroughly, strain into another glass, and fill it up with Seltzer water.
Cocktail Drinks
Pousse l’Amour.
(Use a Sherry glass.)
Take ½ glass of Maraschino.
Take Yolk of one egg.
Take Sufficient vanilla cordial to surround the egg.
Take 1 table-spoonful of fine old brandy.
First, pour in the Maraschino, then introduce the yolk with a spoon, without disturbing the Maraschino, next carefully surround the egg with vanilla cordial, and lastly put the brandy on top.
In making a Pousse of any kind the greatest care should be observed to keep all the ingredients composing it separate. This may best be accomplished, by pouring the different materials from a sherry wine glass, The accompanying illustration will give a tolerable idea of how this delicious French drink should be prepared.
It requires a steady hand and careful manipulation to succeed in making a perfect Pousse.
Cocktail Drinks
Faivre’s Pousse Cafe.
(Use small bar-glass.)
Take ⅓ Parisian pousse café (as above).
Take ⅓ Kirschwasser.
Take ⅓ Curaçoa.
Observe the directions given in the preceding recipe. This recipe is named after M. Faivre who at one time was the proprietor of a celebrated French Café in New York.
Cocktail Drinks
Parisian Pousse Cafe.
(Use small wine-glass.)
Take ⅖ Curaçoa.
Take ⅖ Kirchwasser.
Take ⅕ Chartreuse.
Care should be observed to keep the ingredients from mixing together. See preceding recipe.
Cocktail Drinks
Santina’s Pousse Cafe.
(Use a small wine-glass.)
Take ⅓ fine old Cognac brandy.
Take ⅓ Maraschino.
Take ⅓ Curaçoa.
Keep all the ingredients separate. (See concluding remarks in the preceding recipe.)
The Pousse was invented by Santina, who formerly was the popular host of a celebrated Spanish Café, in New Orleans.
Cocktail Drinks
Brandy Champerelle.
(Use small wine-glass.)
Take ⅓ fine old brandy.
Take ⅓ Curacoa.
Take ⅓ Benedictine.
Take 3 dashes Angostura bitters.
Cocktail Drinks
Brandy Scaffa.
(Use small wine-glass.)
Take ½ fine old brandy.
Take ½ Maraschino.
Take 2 dashes of Angostura bitters.
Cocktail Drinks
Saratoga Pousse Cafe.
(Use small wine-glass.)
Take ⅕ Curaçoa.
Take ⅕ Benedictine.
Take ⅕ Raspberry syrup.
Take ⅖ fine old brandy.
Take 1 tea-spoonful of vanilla cordial on top.
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