Harry Johnson S Bartender S Manual-USA
Harry Johnson S Bartender S Manual-USA
Harry Johnson S Bartender S Manual-USA
Bartenders' Manual
AND A
GUIDE
FOR
the work were sold at a price much larger than the pres
ent cost within the brief period of six weeks.
In 1869, I was challenged by five of the most pop
ular and scientific bartenders of the day to engage
• in a tourney of skill, at New Orleans, with the sequence
that to me was awarded the championship of the Unit
ed States.
To recapitulate : —Having been in the hotel and
liquor business, in various capacities, since my boy
hood, being employed in some of the most prominent
hotels, restaurants, and cafés of several large cities,
and having traveled extensively in this and other coun
tries— especially of Continental Europe—for the sole
purpose of learning the methods of preparing the many
different kinds of mixed drinks, with the highest let
ters of recommendation acknowledging my thorough
ability, I have, after careful preparation with much
time and expense, succeeded in compiling this work
which is now offered in a revised and up-to-date form.
There is described and illustrated, in plain language,
the popular mixed, concoctions, fancy beverages, cock
tails, punches, juleps, etc. This volume also furnishes
comprehensive instructions to be observed in attending
a bar, in personal conduct, how to serve and wait on
customers, and all the various details connected with
the business so definitely stated that any person con
templating starting in life as a bartender has a per
fect and valuable guide to aid him in a complete mas
tery of his line of labor. This manual likewise gives
a complete list of all bar utensils, glass and silver ware,
mixtures, liquors, and different brands of beverages
— 7 —
FROM 1 TO 56.
PAGE.
How to attend a bar 21
How a Bartender may obtain a Situation 22
The Mutual Relations of Employer and Employee 24
Rules for Bartenders in entering and going off duty 28
First Duty in opening a Bar-room in the morning.. 29
Why Bartenders should have their own Union for
Protection and Association 38
Getting your Money when busy or in a rush 38
Hints about training a Boy to the business 39
Treatment of Patrons — Behavior towards them 40
How to improve the appearance of Bar and Toilet
Rooms 42
To know how a customer desires his drink to be
mixed 45
Hints from the Author 45
The Opening of a New Place 49
Having a complete Price-List 52
To keep Ants and other insects out of mixing bottles 53
Handling Champagnes and other wines 54
Cleaning Silverware, Mirrors, etc 54
How Corks should be drawn from wine bottles 58
Glassware for Strained Drinks 59
The Ice Box in your Basement or Cellar 59
— 10 —
PAGE.
How to handle properly Liquors in casks or bottles.. 63
A few remarks about Case Goods 64
A Tip to Beginners— How to make money 70
Keeping Books in a simple manner 76
A Restaurant in connection with a Cafe 78
In connection with the Check System S)4
Concerning High Proof of Liquors 99
Some remarks about Mortgages 101
A few remarks about Cashing Checks 104
Rules in reference to a Gigger 107
A few remarks regarding Lager Beer 108
How Lager Beer should be drawn and served 109
About bottled Lager Beer, imported as well as domestic 113
About Cleaning Beer and Ale pipes 113
Relating to Punch Bowls 114
The proper style of opening and serving Champagne 115
Purchasing Supplies 116
Handing Bar spoons to Customers 118
How to keep a Cellar and Store Room 118
How to Clean Brass and other Metals 122
Keeping Glassware 123
How to handle Ice 127
The purchase of an old Place 128
The opening of Mineral Waters 132
How Drinks should be served at tables. 133
How Claret Wines should be handled 133
Treatment of Mineral Waters 135
In reference to Free Lunch 135
How to handle Ale and Porter in casks 137
Cordials, Bitters and Syrups 138
How Ale and Porter should be drawn 139
Decorating Drinks with Fruit 140
How to handle Fruits, Eggs and Milk 140
Concerning Bar Fixtures with Gauze in the summer 143
Cigars sold at bar and elsewhere. 144
Last but not Least 146
— 11 —
A
PAGE.
B PAGE.
c
PAGE.
D
Duke of Norfolk Punch for Bottling 234
Duke of Norfolk Punch 246
— 14 —
Egg-Nogg 169
East India Cocktail 187
Empire Punch 194
Egg Lemonade 195
Egg Milk Punch 197
English Bishop 210
English Royal Punch 232
English Curaçoa 233
Egg Sour 249
Eye-Opener 259
F
Fancy Whiskey Smash 170
Fancy Brandy Cocktail 172
Faivre's Pousse Cafe 178
Fancy Brandy Smash 182
Fine Lemonade for Parties 215
Fancy Brandy Sour 231
Fedora 235
G
Golden Slipper 168
German or Swiss Style of Mixing Absinthe 177
Golden Fizz 178
Gin Fizz 186
General Harrison Egg-Nogg 200
Gin and Calamus 211
Gin and Milk 217
Gin and Wormwood 219
Gin Fix 220
Gin and Tansy 224
Gin Julep 225
Gin Cocktail 226
Gin S m a s h 228
— 15 —
PAGE.
I
Italian Style of Mixing Absinthe 177
Imperial Brandy Punch 208
Irish Cocktail 243
Imperial Cocktail 263
— 16 —
J PAGE.
Japanese Cocktail 193
John Collins 198
Jersey Cocktail 204
Jamaica Rum Sour 224
K
Knickerbocker 170
Knickebein 180
Kirschwasser Punch 201
Klondyke Cocktail 264
L
Lemonade 191
Little Egypt 263
M
Mint Julep 161
Morning Glory Fizz 162
Manhattan Cocktail 162
Mississippi Punch 166
Milk Punch 179
Medford Rum Sour 184
May wine Punch 186
Mulled Claret and Egg 201
Milk and Selters 212
Medford Rum Smash 220
Medford Rum Punch 227
Morning Cocktail 242
Maraschino Punch 260
Martini Cocktail 165
Montana Cocktail 261
Marguerite Cocktail 263
Maiden's Dream 264
Morning Daisy 265
— 17 —
O PAGE.
P
Pousse Cafe 160
Pousse L'Amour 165
Port Wine Punch 184
Prussian Grandeur Punch 192
Porter Sangaree 202
Punch à la Ford 216
Port Wine Flip 224
Port Wine Sangaree 239
Port Wine Cobbler 240
Peach and Honey 241
Punch a, la Dwyer 243
Philippine Punch 244
Punch a la Romaine 247
Porter Cup for a party 248
Parisian Pousse Cafe 249
Port Wine Lemonade 258
R
Roman Punch 166
Rhine Wine Cobbler 201
Rhine Wine and elters 208
Raspberry Shrub 210
— 18 —
PAGE.
Rochester Punch 235
Rock and Rye 240
Remsen Cooler 256
Russian Punch 261
Reform Cocktail 264
S
Sherry Cocktail 248
Snow Ball 257
Saratoga Cooler 259
Silver Fizz 165
Sherry Cobbler 169
Sherry Flip 171
St. Charles Punch 175
Selters Lemonade 180
Sauterne Cobbler 181
Santinas Pousse Cafe 181
Sherry "Wine Punch 183
Saratoga Cocktail 193
Sherry and Egg 190
St. Croix Crusta 197
Soda Cocktail 198
St. Croix Rum Punch 200
Soda Lemonade 200
St. Croix Fix 203
Soldiers' Camping Punch 213
Saratoga Brace Up 213
Sherry Wine and Ice 214
Shandy Gaff 217
Sherry Wine and Bitters 225
Stone Wall 229
Stone Fence 229
Sherry Wine Sangaree 229
Soda and Nectar 231
Soda Negus 233
St. Croix Sour 241
— 19 —
PAGE.
T
Toledo Punch 168
Tip Top Punch 184 .
Tom Collins 185
The Old Delaware Fishing Punch 185
The American Champagne Cup 214
Tom and Jerry (cold) 226
Trilby Cocktail 242
Tea Punch for the Winter 246
Tea Cobbler 251
Turkish Sherbet 258
Thorn Cocktail 261
Tenderloin Reviver 265
Tuxedo Cocktail 267
Turf Cocktail 268
Y
Vanilla Punch 171
Vermouth Cocktail • 181
Virgin Strawberry Ice Cream 258
W
1 6 7
Whiskey Daisy
Whiskey Rickey 171
White Lion 172
Whiskey Crusta 179
8 3
Whiskey Julep I
8 8
Whiskey Cocktail...- I
— 20 —
PAGE.
Whiskey Sour 191
Whiskey Cobbler 195
Whiskey and Cider 217
Whiskey Fizz 227
Whiskey Fix 228
Wine Lemonade 230
White Plush 239
Wedding Punch for a Party 247
Whiskey Smash 255
Widow's Kiss 268
1. HOW TO ATTEND A BAR.
The General Appearance of the Bartender, and How
He Should Conduct Himself at All Times
When on Duty.
or " leavings " given them, caring little when and how
they get it. It is not necessary to furnish them with
delicacies and luxuries, but food that will keep one in
strength and proper physical condition, to the low
est as well as to the highest assistant in your employ.
It is wise for the proprietor or manager to state the
regulations of the house when hiring the help, insisting
that they should be clean, energetic, sober, drink only
a certain amount at meal time or between meals, as
standard rules are more beneficial in their results, and
will retain people much longer in their situations than
where there are no regulations, and every one is al
lowed to do more or less, as they please. After all the
facts mentioned and noting suggestions offered, it will
be found that they will give satisfaction to both, the
one hiring and to those who hire out. The proprietor
is to remember that here the golden rule, "Do unto
others, as you wish them to do to you," is of paramount
importance.
In a large concern, where much help is employed,
make it a rule that what are known as "officers" (the
bartenders, cashier, assistant cashier, manager, head-
waiter, etc.), are to be allowed to order from the bill
of fare (where there is a restaurant attached) when they
eat, and specify in your rules a certain amount they are
entitled to order in value, perhaps from 40 to 60 cents,
in price. When this is not done, many employees will
ruin their stomachs, and, consequently, their health
by over-feeding, and also create a bad feeling among
themselves as well as with the other help, by taking
special delicacies; the result being that the proprietor
is ultimately forced to make the rule he should have
had at first, and thus makes it very unpleasant for all
the employees.
It is absolutely necessary for the proprietor to pro
tect his people from insults or wrongful accusations by
the customers. It is often the case when a patron is
— 28 —
5. FIRST D U T Y IN OPENING A B A R -
ROOM IN THE MORNING.
tures, etc.; see that they are filled and corked, and
those required for ready use placed on ice. Go to work
on your bench, place all the glassware on top of the
counter, but use as little space as possible, to give your
self plenty of room to wait on customers who might
come in at that time. Next, give the bench a thor
ough scrubbing or washing, and, afterward, wash your
glassware well in clean water, and place those that
belong there back on the bench. After having your
bar and all bottles cleaned and polished, see that your
wines and liquors are cool and pleasant and in a
proper condition. Have the ice boxes on the bench
filled with fine-broken ice and stored with the neces
sary goods. Cut up the fruits—oranges, pine-apples,
berries, and lemon-peel for cocktails—that may be
needed during the day. The bartender should have
this part of his work done as quickly as possible and
make his appearance behind the bar, neat and clean, as
soon as his work permits him, not looking half-dressed,
in his shirt-sleeves, and in a general untidy appearance
that is likely to drive away customers.
The filling of the glasses with ice water is an impor
tant item. In placing the glasses before a customer
they should be clean and perfectly filled, but the best
way is to hand out a clean, empty tumbler and a pitcher
of ice water, allowing the customer to help himself.
Don't let the porter forget the water-closet seats,
urinals, and wash-stands, and to put plenty of toilet
paper, soap, etc., where needed. It is of importance
to obtain the services of a first-class porter, as his work
requires intelligent managing. A cheap man is worth
less.
For disinfecting I recommend the use of hot water,
containing common (wash) soda and, after thorough
cleansing to create a good, sweet odor, the use of a
piece of natural or artificial ice, the size of the bowl or
basin. If it is thrown in, there is great danger of the
PLATE No. I.
6. W H Y BARTENDERS SHOULD H A V E
THEIR O W N UNION FOR PROTEC
TION A N D ASSOCIATION.
In many long years of experience, I have tried sev
eral times to start an organization for the mutual ben
efit and protection of bartenders. The first attempt
was made about 1875, in New Orleans, in an effort to
procure for them sufficient wages, to give them a good,
decent living, proper hours of labor, and for their gen
eral elevation as members of society. The effort at
that time resulted unfortunately for the reason, prin
cipally, that the old, skilled bartenders, who retained
the same situation for years, had passed away—men
who supported well themselves, their families, and
their clubs—and, in their stead, was a younger element
in this avocation who, not knowing their work thor
oughly, were careless and indifferent, and unable,
drifted about from one place to another. The conse
quence was that they never became members of the
club, and would not have been of benefit, had they
done so. Under such circumstances, it was impossible
to organize a beneficial society.
At the present time it is entirely different, for the
reason that our business is regulated by prescribed
rules; and bartenders should now have an association
of mutual support, as well as the people of any other
avocation. Nearly every man in the hotel and res
taurant business belongs to some club or protective so-
ciety; the cooks have their unions; the pastry cooks
also a home and an association; the waiters have an
— 34 —
man behind the bar give the boy all particular points
and information regarding the business, talk to him
in a pleasant, but still authoritative way, and don't let
him hear bad language, if it is possible to avoid it. See
that he always looks neat and clean, and have him obey
your orders fully. Meanwhile, give him the liberty
that properly belongs to him and, by doing so, you
will turn out a very good, smart, and useful boy, fit for
your business. Whenever you have the opportunity,
it is your duty to set a good example to him; teach him
as much as you are able, so that when he is grown he
can call himself a gentleman, and need not be ashamed
of his calling.
A good many people, I am sorry to say, are laboring
under the erroneous impression that there is no such
thing as a gentleman in the liquor business. If those
people, however, knew thoroughly the inside operations
of our avocation, or became acquainted with some good
man employed therein, they would soon come to the
more proper conclusion that none but gentlemen
could carry on the liquor business in a strict and sys
tematic way. The trouble is that most of these nar
row-minded people have no accurate information on
the subject, and, consequently, are led to place all men
in our business under the same heading.
This Illustration shows how to keep your working bench in condition. Copyrighted, 1888.
— 45 —
CHAMPAGNE COCKTAIL.
Copyrighted, 1888.
— 69 —
but the staple article you have in bulk goods, with the
understanding that you sell as good a whiskey as pos
sible. All this depends upon the style of your estab
lishment. The "wholesale price of the best bulk goods
is from $3.25 to $4.00 and $5.00 a gallon.
Even by paying the extreme high price of $4,
you can readily see how beneficial it is to
recommend your bulk goods, as they will then
cost you about $2 less a gallon than the case
goods. In a medium-sized business, where they only
sell ten gallons a day, it amounts to $20 difference, or
about $7,000 per annum. The entire remedy lies in
the power of the proprietor, and it is with him whether
to push and sell case goods, or to place before the pub
lic the merits of bulk goods. The former are not all
superior to the latter. While the last-named improves
daily within the confines of the barrel, there is no im
provement of the ease goods within the limits of the
bottle. It is the fancy label and the winning exterior
appearance of the bottle that has made the public
think, they are getting a superior article, but, in nine
cases out of ten, it is not so. Therefore, I advise any
man not to push the case goods more than possible, for
he is only injuring his own business by doing so. I
do not wish it to he understood that a proprietor should
decline, at any time, to recommend case goods, but he
should not disparage them, simply from a feeling of
economy. All this particularly refers to imported
goods, such as Scotch and Irish whiskey, in which the
profits are so small and reduced, that if any one should
sell only that class of goods, he would exist in busi
ness but a week. Some of the distilleries put up their
older whiskeys in case goods, but, generally, they sell
the same article both in case and in bulk goods.
— 70 —
Per
Month $11,389 30 $4,351 15 $4,703 15 $1,175 00 $1,160 00
Per
Day 379 64 145 04 156 77 39 16 38 67
The above shows the Daily Receipts, which when added will
give you the sum total for one month. It is then transferred to
the monthly and yearly card or sheet.
This is my own devise which has always proved satisfactory
in my business management.
This is a Yearly Trial Balance Sheet, which shows, from the different departments, the Entire
Cash Receipts by the Year, Month and Day ; as well as the Expenditures from the
different departments in connection with Daily Expenses.
January..... $11,389.30 $4,351.15 $2,005.50 $4,703.15 $2,800.00 $1,160.00 $750.00 $1,175.00 $3,700.00 $2,133.80
February..:... 11,340.00 4,350.00 1,864.00 4,650.00 2,000.00 1,140.00 725.00 1,200.00 4,100.00 2,651.00
March...:.... 11,176.85 4,200.00 1,724.00 4,596.85 2,247.50 1,155.00 775.00 1,225.00 3,900.00 2,530.35
80
April 11,395.00 4,500.00 2.024.50 4,600.00 2,552.25 1,145.00 ,700.00 1,150.00 4,000.00 2 118.25
May 11,308.15 4,226.15 1,704.50 4,725.00 2,196.00 1,107.00 800.00 1,250.00 3,800.00 2,807.65
June 11,385.85 4,473.85 2,064.50 4,625.00 2,604.25 1,187.00 650.00 1,100.00 3,779.20 2,287.90
July 11,311.40 4,348.85 1,664.50 4,550.55 2,071.60 1,112.00 825.00 1,300.00 3,960.40 2,789.90
August.... 11,365.65 4,667.20 1,769.50 4,749.45 2,728.40 1,049.00 775.00 900.00 3,797.00 2,295.75
September.... 11,308.80 4,032.80 1,741.30 4,517.00 2,351.00 1,259.00 730.00 1,500.00 4,063.40 2,423.10
October 10,948.55 4,328.00 1,997.70 4,783.00 2.296.65 1,037.55 770.00 800.00 3,837.70 2,046.50
November 11,183.45 4,422.00 1,969.50 4,419.00 2,582.35 1,242.45 735.00 1,100.00 3,888.00 2,008.60
December 12,031.00 4,300.00 1,854.00 4,881,00 2,321.00 1,150.00 765.00 1,700.00 3,974.30 3,116.70
Per Y e a r . . $136,144.00 $52,200.00 $22,383.50 $55,800.00 $28,751.00 $13,744.00 $9,000.00 $14,400.00 $46,800.00 $29,209.50
TOTAL,
Per Month 11,345.33 4,350.00 1,865.29 4,650.00 2,395.91 1,145.33 750.00 1,200.00 I 3,900.00 2,434.13
Per Day.. . 378.18 145.00 62.17 155.00 79.86 38.18 25.00 40.00 130.00 81.15
KITCHEN, B A R A N D HOTEL EXPENSES.
The above tabulated form of the Daily Expenses is based in a supposed business where the rent is
about $12,000 a year regarding that of the Cafe at $5,000 the Restaurant $3,000 and the Hotel $4,000 ;
The expenses are based upon these supposed per cents (5/12, 3/12, 4/12) of rent for the different depart
ments and divided up in proportion. The sum of the expenses of the 3 different departments aggre
gates $130.00 as given in the single table of Daily Expense.
— 82 —
DAILY EXPENSE.
$130.00
Copyrighted, 1888.
— 85 —
Kirschwasser or Brandy,
Annisette.
Chartreuse ( y e l l o w ) .
Curaçoa ( r e d ) .
BRANDY SHAMPERELLE.
Cognac.
Curaçoa (red).
Vanilla (green).
Vanilla (green).
Maraschino.
Y o l k of E g g .
Parfait d'Amour).
or Raspberry Syrup. Maraschino.
Copyrighted, 1888.
— 99 —
Copyrighted, 1888.
— 113 —
Copyrighted, 1888.
— 127 —
47. TREATMENT OP M I N E R A L
WATERS.
It is absolutely necessary to keep mineral waters
in a cool place, so that they will be sufficiently cold
without the use of ice when being served to custom
ers. Siphons of seltzers or vichy should not be placed
directly on ice or in ice water, as there is
great danger that they may explode when com
ing in direct contact with the ice. These waters
all contain more or less gas and acid, and
should not be subjected to sudden changes of tem
perature, but, instead, placed in an ice-box, and al
lowed to cool off, gradually. The proper temperature
for mineral waters is from 35 to 50 degrees. This
rule applies also to imported goods.
49. H O W TO HANDLE A L E A N D
PORTER IN CASKS.
In laying in your stock of ale and porter, it is best
to have a regular department where nothing but ales
and porters are placed, in order to avoid any mixing
or confusion with the other kind of casks or barrels.
Whenever these liquors are drawn through pipes, the
ale department —as it is generally called— should be
as near the bar as possible, for the shorter the distance
of the ale pipes the more benefit the malt liquors will
receive ; while the longer the distance the more detri
mental they are, because they are liable to give the
liquor a bad odor and render it stale. It is especially
important to see that the pipes are kept in condition,
— 138 —
Copyrighted, 1888.
— 143 —
68. SUNDRIES.
Segars, Tobaccos,
Cigarettes, Chewing Tobacco.
Spinach, Cakes,
Fish, Pickles,
Shell Fish, Biscuits,
Oysters, Crackers,
Clams, Pies,
Terrapin, Vinegar,
Green Turtle, Lemons,
Crabs Oranges,
Soft Shell Crabs, Apples,
Lobsters, Grapes,
Turtle, Grape Fruit,
Shad roe, Bananas,
Crab Meat, Water Cress,
Groceries of all descrip Muffins,
tions, as Allspices, Pig's Feet,
Salts, Pepper, etc., Water Melons,
Eggs, Musk Melons,
Butter, Cantelopes,
Poultry, Beets,
Coffee, Strawberries,
Bread, Huckleberries,
Sausages, Blackberries,
Tongues, Chow Chow,
Calf's Brains, Pepper Hash,
Livers, Olive Oil,
Kidneys, Lard,
Ice Cream, Olives,
Hams, Radishes,
Corned Beef, Capers,
Mushrooms, Cherries,
Milk, Peaches,
Tea, Pears,
Cream, Cranberries,
Rolls, Figs, Dates, etc.,
Fruit, Cucumbers,
Cheese, Plums.
— 156 —
WHISKEY DAISY.
Copyrighted, 1888.
— 159 —
CHAMPAGNE COCKTAIL.
(Use a champagne goblet.)
POUSSE CAFE.
(Use a sherry wine glass.)
In mixing the above drink, which is a favorite drink
of the French, and also has become a favorite in this
country, great care must be taken. As there are sev
eral liquors required in the preparation of this drink,
it should be made in a manner that the portions will
be perfectly separated from each other; therefore I
would suggest, that a sherry-wine glass should be used
for pouring in these different cordials, instead of a tea-
spoon or the original bottles, as it has a better appear
ance and takes less time. Mix as follows:
1
/ glass of parfait d'amour or raspberry syrup ;
6
1
/ glass of maraschino;
6
1
/ glass of vanilla (green);
6
1
/ glass of curaçao (red);
6
1
/ glass of chartreuse (yellow);
6
1
/ glass of cognac or brandy (Martell).
6
MINT JULEP
( U s e a l a r g e f a n c y bar g l a s s . )
CURACOA PUNCH.
(Use a large bar glass.)
1
/2 table-spoonful of sugar;
2 or 3 dashes of lemon juice;
1
/2 wine-glass of water or selters, dissolve well with
a spoon, and fill up the glass with fine-shaved ice ;
1
/2 wine-glass of brandy (Martell);
1 wine-glass of curaçao (red) ;
1
/2 pony-glass of Jamaica rum; stir up well with a
spoon, ornament with grapes, pine-apple, oranges, ber
ries, and cherries (if in season), and serve with a
straw.
The above drink, if mixed correctly, is very delicious
(see illustration, plate No. 12).
— 162 —
M A N H A T T A N COCKTAIL.
(Use a large bar glass.)
Fill the glass up with ice;
1 or 2 dashes of gum syrup, very carefully ;
1 or 2 dashes of bitters (orange bitters) ;
1 dash of curaçao or absinthe, if required;
1
/2 wine-glass of whiskey;
1
/2 wine-glass of vermouth;
Stir up well; strain into a fancy cocktail glass;
squeeze a piece of lemon peel on top, and serve; leave
— 163 —
B R A N D Y CRUSTA.
( U s e a l a r g e bar g l a s s . )
ABSINTHE COCKTAIL.
( U s e a large bar g l a s s . )
Fill up with ice;
3 or 4 dashes of gum syrup;
1 dash of bitters (Boker's genuine only);
1 dash anisette;
1
/4 wine-glass of water or imported selters;
3/ 4 wine-glass of absinthe.
Shake well until almost frozen or frapped ; strain
it into a fancy cocktail glass squeeze a lemon peel
on top, and serve.
— 164 —
CHAMPAGNE JULEP.
(Use a fancy julep glass.)
Take the sugar tongues, and place 1 medium-sized
lump of loaf sugar into the glass, add 1 sprig of fresh
mint, then pour your champagne (Piper-Heidsieck)
into the glass very slowly, and, while doing so, keep on
stirring gently all the time; place some slices of
oranges, pine-apples, and a few strawberries; ornament
the top in a very tasty manner; then serve.
The above drink does not require to be stirred up
as much as other juleps, else the champagne will lose
its flavor and natural taste, and foam too much (see
illustration, plate No. 14).
B R A N D Y SHAMPARELLE.
(Use a sherry wine glass.)
1
/4 wine glass of curaçoa (red);
1
/4 wine glass of chartreuse (yellow);
1
/4 wine glass of anisette;
1
/4 wine glass of Kirschwasser or brandy (Martell),
whichever the customer desires. -
Attention must be paid to prevent the different
liquors from running into each other, to have them
perfectly separated and distinct. Use a sherry glass
for pouring in your different cordials instead of a tea
spoon, for the reason that it looks better and accom
plishes the work much quicker (see illustration, plate
No. 6).
— 165 —
MARTINI COCKTAIL.
(Use a large bar glass.)
Fill the glass up with ice ;
2 or 3 clashes of gum syrup (be careful in not using
too much) ;
2 or 3 dashes of bitters (Boker's genuine only) ;
1 dash of curaçao or absinthe, if required;
1
/2 wine-glass of old Tom gin;
1
/2 wine-glass of vermouth.
Stir up well with a spoon; strain it into a fancy
cocktail glass; put in a cherry or a medium-sized olive,
if required; and squeeze a piece of lemon peel on top,
and serve (see illustration, plate No. 13).
POUSSE L'AMOUR.
(Use a sherry wine glass.)
This delicious French drink is somewhat similar to
the "pousse café," and also has to be carefully made;
mix as follows:
1
/4 sherry-glass of maraschino; drop in
1 yolk of a fresh egg;
1
/4 glass of vanilla (green) ;
1
/4 glass of cognac (Martell).
Proper attention must be paid that the yolk of the
egg is fresh and cold, and that it does not run into
the liquor, in order to have it in its natural form (see
illustration, plate No. 6).
SILVER FIZZ.
(Use a large bar glass.)
1
/2 table-spoonful of sugar;
2 or 3 dashes of lemon juice
1 wine-glass of Old Tom gin, dissolved well, with
a squirt of vichy ;
— 166 —
MISSISSIPPI PUNCH.
(Use a large bar glass.)
1 small table-spoonful of sugar;
1
/2 wine-glass of vichy or selters;
2 dashes of lemon juice, dissolved well;
1
/2 wine-glass of Jamaica ram;
1
/2 wine-glass of Bourbon whiskey;
3/4 wine-glass of brandy (Martell).
Fill the glass with shaved ice; shake or stir the in
gredients well; ornament in a tasty manner with fruit
in season, and serve with a straw (see illustration,
plate No. 12).
ROMAN PUNCH.
(Use a large bar glass.)
1
/2 table-spoonful of sugar;
1/2 pony-glass of raspberry syrup;
2 or 3 dashes of lemon or lime juice, dissolved with
a little vichy or selters;
1
/4 pony-glass of curagao;
1
/2 wine-glass of brandy (Martell) ;
1
/2 pony-glass of Jamaica rum.
Stir up well with a spoon; ornament the top with
grapes, oranges, pine-apple, etc., if in season ; and serve
with straw.
— 167 —
CHAMPAGNE COBBLER.
(Use a large bar glass.)
1
/4 of a table-spoonful of sugar;
1
/4 wine-glass of syphon selters; dissolve well;
1 or 2 pieces of oranges;
1 or 2 pieces of pine-apple;
Fill the glass with shaved ice;
Fill the balance with champagne (Piper-Heidsieck).
Stir up very gently, so that the foam of the wine
does not overflow; ornament the top in a tasty manner,
and serve it with a straw.
This drink is generally mixed where they have
champagne on draught, by having the champagne
faucet screwed into the cork of the bottle (see illustra
tion, plate No. 8).
— 168 —
TOLEDO PUNCH.
(Use a large punch bowl.)
This punch is only prepared for parties, and the
author composed it for one of the most prominent
establishments in the West, and styled it "Toledo."
Mix as follows :
Place 2 pounds of loaf sugar in the bowl ;
4 or 5 bottles of plain soda water;
4 lemons (the juice only);
1 glass of French cognac (Martell) ;
1 small bunch of wintergreen;
4 oranges and 1 pine-apple (cut up), and add the
slices into the bowl, and also strawberries and grapes,
if in season.
Mix the ingredients well with a spoon or ladle, then
add:
6 bottles of champagne (Piper-Heidsieck) ;
1
/2 bottle of brandy;
2 bottles of French claret;
4 bottles of Rhine wine;
4 quart bottles of imported German seltser water ;
and mix up well together into the bowl, and you will
have one of the finest punches ever made.
It is to be understood that this punch must be cold,
therefore surrounded with ice, in the same way as other
punches.
After having well mixed the entire punch, take a
large fancy goblet, and fill it with the above mixture;
then dress it with oranges, strawberries, pine-apples,
etc., if in season.
GOLDEN SLIPPER.
(Use a sherry wine glass.)
1
/2 wine-glass of chartreuse (yellow);
1 yolk of a fresh cold egg;
1
/2 wine-glass of "Danziger Goldwasser."
— 169 —
EGG NOGG.
(Use a large bar glass.)
1 fresh egg;
3/4 table-spoonful of sugar ;
1
/ glass full of ice;
3
SHERRY COBBLER.
(Use a large bar glass.)
1
/2 table-spoonful of sugar ;
1
/2 wine-glass of selters water, dissolve with a. spoon;
Fill the glass up with fine crystal ice;
Then fill the glass up with sherry wine;
Stir well with spoon, and ornament with grapes,
oranges, pine-apples, berries, etc. ; serve with a straw.
This drink is without doubt the most popular bev
erage in the country, with ladies as well as with gen
tlemen. It is a very refreshing drink for old and
young.
— 170 —
F A N C Y W H I S K E Y SMASH.
(Use a large bar glass.)
1
/2 table-spoonful of sugar ;
1
/2 glass of water, or squirt of selters;
3 or 4 sprigs of mint, dissolve well with a spoon;
Fill the glass full of fine-shaved ice;
1 wine-glass of whiskey.
Stir up well with a spoon; strain it into a fancy
sour glass; ornament with fruit, and serve.
This drink requires particular care and attention,
so as to have it palatable and look proper.
CHAMPAGNE SOUR.
(Use a fancy glass.)
1 lump of loaf sugar ;
1 dash of fresh lemon juice.
Place the saturated sugar into a fancy glass, also
a slice of orange and a slice of pine-apple, a few straw
berries or grapes (if in season) ; fill up the glass slowly
with champagne (Piper-Heidsieck), and stir up well;
then serve it (see illustration, plate No. 5).
KNICKERBOCKER.
(Use a large bar glass.)
2 table-spoonfuls of raspberry syrup;
2 dashes of lemon juice;
1 slice of pine-apple;
1 slice of orange;
1 wine-glassful of St. Croix rum;
1
/2 wine-glass of curaçao.
Then fill the glass with fine-shaved ice; stir or shake
well, and dress with fruit in season; serve with a straw,
— 171 —
VANILLA PUNCH,
(Use a large bar glass.)
1 small table-spoonful of sugar ;
2 or 3 dashes of lime or lemon juice;
2 or 3 dashes of curaçao, dissolve well with a little
water or selters;
Fill up the glass with shaved ice ;
1
/2 pony-glass of brandy (Martell) ;
1-J wine-glass of vanila.
Mix well with a spoon; ornament with fruit in a
tasty manner, and serve with a straw.
SHERRY FLIP.
(Use a large bar glass.)
1 fresh egg;
1
/2 table-spoonful of sugar;
1
/2 glassful of shaved ice;
1
1 /2 wine-glassful of sherry wine.
Shake it well, until it is thoroughly mixed; strain it
into a fancy bar glass; grate a little nutmeg on top,
and serve.
This is a very delicious drink, and gives strength
to delicate people (see illustration, plate No. 15).
W H I S K E Y RICKEY.
(Use a medium size fizz glass.)
1 or 2 pieces of ice;
Squeeze the juice of 1 good-sized lime or 2 small
ones;
1 wine-glass of rye whiskey.
Fill up the glass with club soda, selters, or vichy ;
and serve with spoon.
— 172 —
F A N C Y B R A N D Y COCKTAIL.
(Use a large bar glass.)
3/4glassfilled with shaved ice;
2 or 3 dashes of gum syrup ;
1 or 2 dashes of bitters (Boker's genuine only) ;
1 or 2 dashes of curagoa or absinthe, if required;
1 glass of French brandy (Martell).
Stir well with a spoon; strain into a fancy cocktail
glass, and squirt a little champagne into it; also put
a cherry in; twist a piece of lemon peel on top, and
serve. The champagne will only be added where it
is kept on draught.
Mixed as directed, the above will make a very pleas
ant drink. It is a universal favorite in the western
part of this -.country.
B R A N D Y PUNCH.
(Use a large bar glass.)
f table-spoonful of sugar;
A few drops of pine-apple syrup;
1 or 2 dashes of lemon juice;
1 or 2 dashes of lime juice;
1 squirt of selters, dissolve with a spoon;
Fill up glass with finely shaved ice;
1
1 /2 wine-glassfuls of old brandy (Martell).
Stir up well; flavor with a few drops of Jamaica
rum, and ornament with grapes, oranges, pine-apple,
and berries; then serve with a straw.
W H I T E LION.
(Use a large bar glass.)
1 small table-spoonful of sugar;
2 or 3 dashes of lime or lemon juice, dissolve well
with a little seltzer;
1
/2 pony-glass of raspberry syrup;
PLATE No. 11.
Copyrighted, 1888.
— 175 —
1
/4 pony-glass of curaçao ;
Fill up glass with shaved ice;
1 wine-glassful of St. Croix rum.
Stir up well with a spoon; ornament with the fruits
of the season; serve with a straw.
This drink is known for a great number of years in
South America.
H O W TO M I X ABSINTHE.
(Use an absinthe glass.)
In preparing the above drink you must be particular
and inquire, whether the customer desires it in the
old French style or on the new, improved plan.
Mix as follows in a large bar or absinthe glass: — 1
pony-glass of absinthe, place this into the large glass,
take the top part of the absinthe glass, which has the
shape of a bowl, with a small, round hole in the bot
tom, fill this with finely shaved ice and water; then
raise the bowl up high, and let the water run or drip
into the glass containing the absinthe; the color of
the absinthe will show when to stop ; then pour into
the large glass, and serve.
None but genuine absinthe should be used, which
you can easily recognize by the color in mixing, as it
will turn to a milk color and look cloudy, which the
domestic article does not. This is what they call
an old-style French absinthe.
AMERICAN STYLE OP M I X I N G
ABSINTHE.
(Use a large bar glass.)
3/4 glassful offineice;
6 or 7 dashes of gum syrup ;
1 pony-glass of absinthe;
2 wine-glasses of water.
Then shake the ingredients, until the outside of the
shaker is covered with ice; strain it into a large bar
glass, and serve. The way this is mixed it is more
pleasant to drink than the French style. The Amer
icans are not in the habit of drinking absinthe like
the French are, but a drink of it occasionally will hurt
nobody.
This is what they call American or frozen absinthe.
— 177 —
ITALIAN STYLE OF M I X I N G
ABSINTHE.
(Use a large bar glass.)
1 pony-glass of absinthe ;
2 or 3 lumps of broken ice ;
2 or 3 dashes of maraschino ;
1
/2 pony-glass of anisette.
Take a small pitcher of ice water, and pour the
water slowly into a large bar glass containing the
mixture; stir with a spoon, and serve.
This is a very pleasant way of drinking absinthe,
as it promotes the appetite; it is especially recom
mended before meals.
GOLDEN FIZZ.
(Use a large bar glass.)
| table-spoonful of sugar;
2 or 3 dashes of lemon juice;
1 wine-glass of whiskey or Tom gin (according to
the customer's taste);
1 egg (the yolk only) ;
3/4 glassful of finely shaved ice.
Shake up well in a shaker; strain it into a good-sized
fizz-glass; fill up the glass with syphon, vichy, or selters
waters; mix well with a spoon, and serve.
This drink will suit old Harry, and is very delicious
in the hot season. It must be drank as soon as mixed,
else it will lose its flavor.
W H I S K E Y CRUSTA.
(Use a large bar glass.)
Take a nice, clean lemon, of the same size as that of
your wine-glass, cut off both ends, and peel it in the
same way as you would peel an apple; put the lemon
peel into the wine-glass, so that it will line the entire
inside of the glass; then dip the edge of the glass and
lemon peel in pulverized sugar.
The mixture is as follows :
1
/2 pony-glass of orchard syrup;
1 or 2 dashes of bitters (Boker's genuine only);
1 dash of lemon juice;
2 dashes of maraschino ;
1
/2 glass of fine shaved ice ;
3/4 wine glass of whiskey ;
Mix well with a spoon, strain it into the wine glass
containing the lemon peel, ornament it with a little
fruit, and serve.
MILK PUNCH.
(Use a large bar glass.)
3/4tablespoonful sugar ;
1
/3 glass of fine ice ;
1 wine glass of brandy; Martel ;
1
/2 J wine glass of St. Croix rum ;
Fill the glass with rich milk, shake the ingredients
together, strain into a fancy bar glass, grate a little
nutmeg on top and serve.
Bartenders must understand that these prescriptions
for mixed drinks are strictly and exclusively first-class;
therefore, if a bartender works in a place which is not
first-class, and is not getting a high price for his drinks,
he must use his own judgment about the ingredients,
in order not to sell his drinks without profit. For in
stance where I say brandy in this mixed drink, whiskey
— 180 —
KNICKERBEIN.
(Use a sherry wine glass.)
1
/3 sherry wine glass vanilla ;
1 fresh egg (the yolk only) ; cover the egg with bene
dictine;
1
/3 sherry wine glass of Kirschwasser or cognac;
4 to 6 drops bitters (Boker's genuine only).
Particular care must be taken with the above drink,
the same as with Pousse Café, to prevent the liquors
from running into each other, so that the yoke of the
egg and the different liquors are kept separated from
each other.
SELTERS LEMONADE.
(Use a large bar glass.)
1
1 /2 tablespoonfuls of sugar;
4 to 6 dashes of lemon juice;
4 or 5 small lumps of broken ice
Then fill the glass up with syphon selters, stir up
well with a spoon and serve.
If customers desire to have the imported selters
waters, use that instead of the syphon selters.
In order to have the above drink mixed properly,
you must not spare sugar or lemon juice, and if the
customer requires his drink strained use a fancy goblet
without putting in fruit.
— 181 —
VERMOUTH COCKTAIL.
(Use a large bar glass.)
f glass of shaved ice ;
4 or 5 dashes of gum;
2 or 3 dashes of bitters (Boker's genuine only) ;
1 wine glass of vermouth;
2 dashes of maraschino;
Stir up well with a spoon; strain it into a cocktail
glass, twist a piece of lemon peel on top, and put a
cherry in if required, and serve.
SAUTERNE COBBLER.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
1
/2 wine glass orchard syrup;
1
/4 wine glass of water or selters; dissolve well with
a spoon;
Fill the glass with fine shaved ice;
1
1 /2 wine glass Sauterne wine; stir up well, ornament
with grapes, oranges, pineapple, berries, etc., in a
tasty manner, and serve with a straw.
B R A N D Y FIX.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
2 or 3 dashes of lemon or lime juice;
1
/2 pony glass of pineapple syrup;
1 or 2 dashes of chartreuse (green), dissolved well
with a little water or selters;
Fill up the glass with shaved ice;
1 wine glass of brandy (Martell).
Stir up with a spoon, and ornament the top in a
tasteful manner (with grapes and berries, in season),
and serve with a straw.
CLARET PUNCH.
(Use a large bar glass.)
§ tablespoonful of sugar;
1 squirt of selters;
Fill with ice;
1
/2 dash of lemon juice, provided the claret wine is
not too sour;
Fill the glass with claret wine, stir up well with a
spoon; ornament with oranges, berries, pineapple, etc.,
in season, and serve.
This is a very popular summer drink, and is very
cooling in hot weather.
F A N C Y B R A N D Y SMASH.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
1
/2 wine glass of water or selters ;
3 or 4 sprigs of fresh mint; dissolve well;
1
/2 glass of shaved ice;
1 wine glass of brandy (Martell) ;
Stir up well with a spoon, strain it into a fancy bar
glass, and ornament it with a little fruit in season, and
serve. (See illustration, plate No. 9.)
— 183 —
SHERRY W I N E PUNCH.
(Use a large bar glass.)
1
/2 wine glass of orchard syrup ;
1 dash of lemon juice;
Fill the glass with fine shaved ice;
1
1 /2 wine glass of sherry wine;
Stir up well with a spoon ornament with grapes,
oranges, pineapples and berries; top it off with a little
claret wine, and serve with a straw.
This is a very delicious summer drink and is well
known.
B R A N D Y FLIP.
(Use a large bar glass.)
1 fresh egg;
3/4 tablespoonful of sugar;
3/4 glass of shaved ice
1 wine glass full of brandy (Martell) ;
Shake the above ingredients well in a shaker, strain
into a flip or other fancy bar glass, and grate a little
nutmeg on top, and serve.
W H I S K E Y JULEP.
(Use a large bar glass.)
3/4 tablespoonful of sugar;
1/2 wine glass of water or selters;
3 or 4 sprigs of fresh mint dissolve well until all the
essence of the mint is extracted;
Fill up the glass with fine shaved ice
1 wine glass full of whiskey.
Stir up well with a spoon and ornament this drink
with mint, oranges, pineapples, and berries in a tasty
manner; sprinkle a little sugar on top of it; dash with
Jamaica rum, and serve.
— 184 —
PORT W I N E PUNCH.
(Use a large bar glass.)
1
/2 tablespoonful of orchard syrup
1 glass full of fine ice;
1
/2 tablespoonful of sugar;
1 or 2 dashes of lemon juice;
1
/2 wine glass full of water dissolve well with the sugar
and lemon;
Fill up the glass with port wine.
Mix well with a spoon and ornament the top with
grapes, oranges, pineapple and berries, and serve with
a straw.
TIP-TOP PUNCH.
(Use a large bar glass.)
3 or 4 lumps of broken ice;
1 pony glass of brandy (Martell) ;
1 piece of loaf sugar;
1 or 2 slices of orange
1 or 2 slices of pineapple;
2 or 3 drops of lemon juice;
Fill up the balance with champagne (Piper Heid-
sieck).
Mix well with a spoon, dress up the top with fruits
in season, and serve with a straw.
This drink is only mixed where they have cham
pagne on draught, as mentioned in other receipts.
TOM COLLINS.
(Use an extra large bar glass.)
3/4 tablespoonful of sugar;
3 or 4 dashes of lime or lemon juice;
3 or 4 pieces of broken ice;
1 wine glass of Old Tom gin (genuine only);
1 bottle of plain soda water.
Mix well with a spoon, remove the ice, and serve.
Attention must be paid not to let the foam of the
soda water spread over the glass; this drink must be
drank as soon as mixed in order not to let it get stale
and lose its flavor.
GIN FIZZ.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
3 or 4 dashes of lemon juice;
1
/2 glass of shaved ice;
1 wine glass of Old Tom gin.
Stir up well with a spoon, strain it into a large-sized
bar glass, fill up the balance with vichy or selters
water, mix well and serve.
Bear in mind that all drinks called Fizz's must be
drank as soon as handed out, or the natural taste of the
same is lost to the customer.
— 187 —
H O W TO M I X TOM A N D JERRY.
(Use a punch bowl for the mixture.)
Use eggs according to quantity. Before using eggs,
be careful and have them fresh and cold; go to work
and take two bowls, break up your eggs very carefully,
without mixing the yolks with the whites, but have the
whites in a separate bowl; take an egg-beater, and beat
— 188 —
W H I S K E Y COCKTAIL.
(Use a large bar glass.)
3/4 glass of fine shaved ice ;
2 or 3 dashes of gum syrup; very careful not to use
too much;
1
1 /2 or 2 dashes of bitters (Boker's genuine only) ;
1 or 2 dashes of curagoa;
1 wine glass of whiskey.
Stir up well with a spoon and strain it into a cock-
tail glass, putting in a cherry or a medium-sized olive,
and squeeze a piece of lemon peel on top, and serve.
This drink is without doubt one of the most popular
American drinks in existence.
PLATE No. 12.
Copyrighted, 1888.
— 191 —
LEMONADE.
(Use a large bar glass.)
1
1 /2 tablespoonful of sugar
6 to 8 dashes of lemon juice;
| glass filled with shaved ice;
Fill the balance with water; shake or stirr well ; dress
with fruit in season, in a tasteful manner, and serve
with a straw.
To make this drink taste pleasant, it must be at all
times strong; therefore take plenty of lemon juice and
sugar.
W H I S K E Y SOUR
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
3 or 4 dashes of lemon juice;
1 squirt of syphon selter water, dissolve the sugar
and lemon well with a spoon
Fill the glass with ice;
1 wine glass of whiskey:
Stir up well, strain into a sour glass;
Place your fruit into it, and serve.
B R A N D Y SCAFFA.
(Use a sherry glass.)
1
/4 sherry glass of raspberry syrup;
1
/4 sherry glass of maraschino;
1
/4 sherry glass of chartreuse (green);
Top it off with brandy (Martell) and serve.
This drink must be properly prepared to prevent
the different colors from running into each other;
each must appear separate; use a sherry glass for pour
ing out, as it has a better appearance and does the
work much quicker.
— 192 —
1 pint of sherry;
1 pint of brandy (Martell) ;
2 wine glasses of ratafia of raspberries ;
3 oranges and 1 lemon, cut in slices;
Some sprigs of green balm, and of borage ;
2 bottles of German seltser water;
3 bottles of soda water;
Stir this together, and sweeten with capillaire
pounded sugar until it ferments; let it stand one hour;
strain it and ice it well; it is then fit for use; serve it
in small glasses. The same for champagne cup, cham
pagne (Piper Heidsick) instead of claret ; noyan in
stead of ratafia. This quantity for an evening party of
twenty persons, for a smaller number reduce the pro
portions.
JAPANESE COCKTAIL.
(Use a large bar glass.)
f glass of shaved ice ;
2 or 3 dashes of orgeat syrup ;
2 or 3 dashes of bitters (Boker's genuine only) ;
2 dashes of maraschino ;
1 glass of eau celeste (Himmels Wasser).
Mix well with a spoon and strain it into a fancy cock-
tail glass, putting in a medium-sized olive, twist a piece
of lemon peel on top, and serve.
BEEP TEA.
(Use a hot water glass.)
1
/4 teasponful of the best beef extract; fill the glass
with hot water; stir up well with a spoon, and hand
this to the customer, place pepper, salt and celery salt
handy, and if the customer should require it, put in a
small quantity of sherry wine or brandy, for which
there should be an extra charge.
SARATOGA COCKTAIL.
(Use a large bar glass.)
3/4 glass of fine shaved ice;
2 or 3 dashes of pineapple syrup;
2 or 3 dashes of bitters (Boker's genuine only);
2 or 3 dashes of maraschino (di Zara) ;
3/4 glass of old brandy (Martell) ;
— 194 —
B R A N D Y DAISY.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
2 or 3 dashes of lemon juice;
1 squirt of selters water, dissolve well with a spoon;
1
/2 glass of chartreuse (yellow) ;
Fill up glass with fine ice;
1 glass of brandy (Martell) ;
Stir up well with a spoon, place the fruit into a fancy
bar glass, strain the ingredients into it, and serve.
EMPIRE PUNCH.
(Use an extra large bowl.)
Rub the peel of 4 fine lemons, and also the peel of
two oranges, until it has absorbed all the yellow part
of the oil of the lemon and orange;
1
1 /2 lb of lump sugar ;
1 pineapple, cut in slices;
12 fine oranges, cut in slices;
1 box of strawberries, which must be thoroughly
cleaned;
2 bottles of apollinaris water; mix the above ingre
dients well with a ladle, and add
1
/2 gill of maraschino ;
1
/2 gill of curaçoa ;
1
/2 gill of benedictine ;
1
/2 gill of Jamaica rum ;
1 bottle brandy (Martell) ;
6 bottles of champagne (Piper Heidsieck) ;
4 bottles of Tokay wine;
— 195 —
2 bottles of Madeira;
4 bottles of Chateau Lafitte ;
And mix this well with a large ladle, then strain
through a very fine sieve into a clean bowl and sur
round the bowl with ice, fill it up over the edge of the
bowl, which will give it a beautiful appearance, and
dress the edge with some leaves and fruit, and orna
ment the punch in a fancy manner with grapes,
oranges, pineapple and strawberries in season.
EGG LEMONADE.
(Use a large bar glass.)
1 fresh egg;
1
/2 tablespoonful of sugar ;
7 or 8 dashes of lemon juice;
3/4 glass of fine ice.
Fill up the balance with water; shake up in a shaker,
until all the ingredients are well mixed; then strain
into a large bar glass, and. serve.
This is a delicious summer drink of Americans, and
is also fancied by the ladies; no fruits should be used
for this drink.
W H I S K E Y COBBLER.
(Use a large bar glass.)
1
/2
tablespoonful of sugar;
1
1 /2 teaspoonfuls of pineapple syrup;
1
/2 wine glass of water or selters, dissolve well with a
spoon ;
Fill up the glass with fine ice;
1 wine glass of whiskey;
Stir up well with a spoon, and ornament on top with
grapes, pineapple and berries in season, and serve with
a straw.
— 196 —
SHERRY A N D EGG.
(Use a whiskey glass.)
In preparing the above drink, place a small portion
of sherry wine into the glass, barely enough to cover
the bottom, to prevent the egg from sticking to the
glass, then break a fresh ice-cold egg into it, hand this
out to the customer and also the bottle of sherry wine
to help himself.
It is always proper to ask the customer whether he
wishes the yolk or the entire egg.
M A Y W I N E PUNCH.
(Use a large punch bowl.)
Take one or two bunches of (Waldmeister) Wood
ruff, and cut it up in two or three lengths, place it into
a large bar glass, and fill up the balance with French
brandy, cover it up and let it stand for two or three
hours, until the essence of the Woodruff is thoroughly
extracted ; cover the. bottom of the bowl with loaf
sugar, and pour from
4 to 6 bottles of plain soda water over the sugar;
Cut up 6 oranges in slices ;
1
/2 pineapple, and sufficient berries and grapes;
8 bottles of rhine or moselle wine;
1 bottle of champagne (Piper Heidsieck);
Then put your Woodruff and brandy, etc., into the
1
bowl, and stir up with a ladle, and you will have 2 /2
to 3 gallons of excellent May wine punch.
Surround the bowl with ice, serve in a wine glass in
such a manner that each customer will get a piece of
all of the fruits contained in the punch.
— 107 -
BLUE BLAZER.
(Use a large mug with a handle to it.)
1
/2 pony glass of honey or rock candy;
1
/2 wine glass syrup;
1 wine glass of whiskey (Scotch).
Mix well with a little hot water and put it over the
fire and have it boiled up; set the liquid on fire, and
take it quick and pour it from one mug to the other,
pour it so about three or four times in long streams,
until it is well mixed ; grate a little nutmeg on top; this
will have the appearance of a continual stream of fire.
Attention must be paid to prevent the fire from spread
ing over your hands; pour it into a large size hot water
glass, put a slice of lemon into it, and serve.
This is a very elegant drink in cold weather and has
a wonderful effect of healing an old cold, especially
when the party goes to bed soon after drinking it.
A L E SANGAREE.
(Use a large bar glass.)
1 tablespoonful of sugar ;
1
/2 wine glass of water, dissolve with a spoon.
Pill up the balance with ale, grate a little nutmeg
on top, and serve.
It is customary to ask the customer if he desires old,
new or mixed ale; if he desires new ale, you must pre
vent the foam from running over the glass; attention
must also be paid to the temperature of the ale, so as to
have it not too cold or too warm.
— 200
SODA LEMONADE.
(Use a large bar glass.)
1 tablespoonful of sugar;
6 to 8 dashes of lemon juice;
3 or 4 lumps of broken ice;
1 bottle of plain soda water;
— 201 —
RHINE W I N E COBBLER.
(Use a large bar glass.)
1
1 /2 tablespoonfuls of sugar;
1
l /2wine glass of water or a squirt of syphon selters
or vichy; dissolve well with a spoon;
1
1 /2 wine glasses of Rhine wine;
Fill the glass with shaved ice.
Stir up well with a spoon; ornament with grapes,
orange, pineapple, strawberries, if in season, in a taste
ful manner, and serve with a straw.
This is a fashionable German drink, and tastes very
pleasant.
KIRSCHWASSER PUNCH.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
1 or 2 dashes of lemon or lime juice;
3 or 4 dashes of chartreuse (yellow);
Dissolve well with a little water or a squirt of seltzer;
Fill the glass with ice;
1
1 /2 wine glass of Kirschwasser.
Mix well with a spoon, ornament the top with fruit,
in a tasteful manner, in season, and serve with a straw.
PORTER SANGAREE.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
1 wine glass of water; dissolve the sugar well ;
3 or 4 small pieces of broken ice;
Fill up the balance of the glass with porter; mix well
with a spoon, remove the ice, and add a little more
porter in order to fill the glass ; grate a little nutmeg
on top, and serve.
Do not let the foam of the porter spread over the
glass.
— 203 —
HOT LEMONADE.
(Use a large bar glass.)
1 tablespoonful of sugar;
7 or 8 dashes of lemon juice;
Fill up the glass with hot water; stir up with a spoon,
and serve.
It is always necessary to pour a little hot water into
the glass at first and stir a little, to prevent the glass
from cracking, and also place a little fine ice in a sep
arate glass in case the the drink should be too hot; in
order to make this drink palatable, sugar and lemon
should not be spared.
ST. CROIX F I X .
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
2 or 3 dashes of lemon juice;
1
/2 pony glass of pineapple syrup;
1
/2 wine glass of water; dissolve well with a spoon;
Fill up the glass with ice;
1 wine glass of St. Croix rum.
Stir up well; ornament the top with fruit in season,
in a tasteful manner, and serve with a straw.
— 204 —
JERSEY COCKTAIL.
(Use a large bar glass.)
1
/4 tablespoonful of sugar ;
3 or 4 lumps of broken ice ;
3 or 4 dashes of bitters (Boker's genuine only) ;
1 wine glass of good cider.
Mix well and strain into a cocktail glass, putting in
a cherry or medium-sized olive, and twist a piece of
lemon peel on top and serve.
This is a favorable drink with Jersey people.
ORANGE LEMONADE.
(Use a large bar glass.)
1 tablespoonful of sugar ;
1 dash of lemon juice, squeeze out the juice of 1 or
2 oranges.
Fill the glass with shaved ice.
Fill the balance with water, shake or stir well and
dress the top with fruit in season, in a tasteful man
ner, and serve with a straw.
This is a very delicious summer drink.
BISHOP.
(Use a large bar glass.)
1 tablespoonful of sugar;
2 dashes of lime or lemon juice.
1
/2 orange squeezed into it;
1
/2 wine glass of water, or syphon setters, or Vichy,
dissolve well ;
f of a glass of fine shaved ice ;
Fill the glass with Burgundy;
Flavor with a few drops of Jamaica rum, stir up
well with a spoon ; dress the top with a little fruit and
serve with a straw.
PLATE No. 13.
Danziger Goldwasse.
Chartreuse (yellow).
GOLDEN SLIPPER.
MARTINE COCKTAIL.
Copyrighted, 1888.
— 207 —
B R A N D Y FIZZ.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
3 or 4 dashes of lemon juice ;
f of a glass of fine ice ;
1 wine glass of brandy (Martell) ;
Mix well with a spoon, strain into a fizz or sour
glass, fill with vichy or selters water, and serve.
CHAMPAGNE VELVET.
(Use a large-sized goblet.)
For a large party, 1 quart bottle of champagne and
a bottle of Irish porter must be opened ; for a small
party, 1 pint of champagne, 1 bottle of Irish porter;
it is the bartender's duty to inquire what brand of
wine the customer desires. Fill the glass half full
with porter, the balance with champagne (Piper Heid-
sieck) ; stir up with a spoon slowly, and you have what
is called champagne velvet, because it will make you
feel within a short time as fine as silk.
It is rather an expensive drink, but a good one.
BURNT B R A N D Y A N D PEACH.
(Use a small bar glass.)
This drink is a very popular one in the Southern
States, where it is frequently used as a cure for
diarrhea.
1 wine glass of cognac (Martell) ;
1
/2 tablespoonful of white sugar, burned in a saucer
or plate ;
2 or 3 slices of dried peaches ;
Place the dried fruit into a glass and pour the liquor
over them; grate a little nutmeg on top and serve.
— 208 —
RHINE W I N E A N D SELTERS.
(Use a large wine glass.)
The bartender's attention is called to the fact that
when a customer calls for Rhine wine and selters
water, he desires a larger portion of wine than of
selters, and, if he should call for selters and wine, he
desires more selters than wine; it is understood, in
serving wine and selters, the imported selters must
be used, the artificial selters will spoil the wine and
destroy its flavor; attention must be paid that both
the wine and the selters are continually kept on ice.
This is a favorite drink with German people and
preferred by them in many cases to lemonade.
IMPERIAL B R A N D Y PUNCH.
(For a patty of twenty.)
4 quarts of German imported selters water;
3 quarts of brandy (Martell) ;
1 pint of Jamaica rum ;
pound of white sugar;
Juice of 6 lemons ;
3 oranges sliced;
1 pinapple, pared and cut up ;
1 gill of curagoa;
2 gills of raspberry syrup ;
Ice and berries in season ;
Mix well together in a large bowl, and you will have
a splendid punch.
If not sweet enough, add more sugar.
B R A N D Y A N D SODA.
(Use a large bar glass.)
3 or 4 lumps of broken ice ;
1 wine glass of brandy (Martell) ;
1 bottle of plain soda-water ;
— 209 —
CLARET COBBLER.
(Use a large bar glass or goblet.)
COLUMBIA SKIN.
(Use a small bar glass.)
RASPBERRY SHRUB.
(Use a bowl for mixing.)
1 quart of vinegar ;
3 quarts of ripe raspberries;
After standing a day, strain it, adding to each pint
a pound of sugar, and skim it clear while boiling
about half an hour.
Put a wine glass of brandy to each pint of the shrub
when cool.
2 spoonfuls of this mixed with a tumbler of water
is an excellent drink in warm weather and during a
fever season.
B R A N D Y STRAIGHT.
(Use a whiskey glass.)
Hand out the glass with the bottle of brandy (Mar-
tell) to the customer, also a glass of ice water; as
brandy is never kept on ice, the bartender should put
a piece of ice in the glass ; it is not pleasant to drink
when warm ; do the same with all other liquors that
are not kept on ice.
MILK A N D SELTERS.
(Use a medium-sized bar glass.)
In serving this drink, which is strictly temperance,
it is proper for the bartender to half fill the glass
with selters, and the rest with milk ; if it is done other
wise, you will have nothing but foam in your glass,
which would cause delay if a party has to be attended
to.
B R A N D Y A N D GINGER ALE.
(Use a large bar glass.)
2 or 3 lumps of broken ice ;
1 wine glass of brandy (Martell) ;
1 bottle of good ginger ale ;
Mix well together; particular attention must be
paid when pouring the ginger ale into the other
mixtures, not to let the foam run over the glass, and it
is proper to ask the customer whether he desires im
ported or domestic ale ; the imported being the best
to use, as it mixes better and will give better satis
faction than the domestic.
BLACK STRIPE.
(Use a large bar glass.)
1 wine glass of Jamaica or St. Croix rum ;
1 tablespoonful of molasses;
This drink can be made either in summer or winter ;
if in the former season, mix one tablespoonful of wa
ter and cool with shaved ice ; if in the latter, fill up
the glass with boiling water; use only the best New
Orleans molasses, and grate a little nutmeg on top.
— 213 —
ORGEAT LEMONADE.
(Use a large bar glass.)
1
1 /2 wine glass of orgeat syrup ;
1
/2 tablespoonful of sugar ;
6 to 8 dashes of lemon juice ;
f glass of shaved ice ;
Fill the glass with water ;
Mix up well and ornament with grapes, berries, etc.,
in season, in a tasteful manner, and serve with a
straw.
This is a fine drink in warm climates.
SHERRY W I N E A N D ICE.
(Use a whiskey glass.)
1 or 2 lumps of broken ice.
Place a bar spoon into the glass, hand this out with
the bottle of sherry wine, and let the customer help
himself.
If a hotel, restaurant, or café is attached to the
establishment, and the customer should call for such
drink at the table, it is the bartender's duty to fill
the glass with sherry wine, and not send the bottle to
the table, unless requested to do so.
But the proper style of all is to have your sherry
wine or any other kind of wines, such as ports, sher
ries, Madeira, etc., in a small one-drink decanter.
B R A N D Y SHRUB.
(Use bowl to make six quarts.)
PUNCH A LA FORD,
(For bottling.)
3 dozen lemons ;
1 pint cognac (Martell) ;
2 pounds of loaf sugar :
1 pint of Jamaica rum ;
The lemons should have smooth rinds;
Peel the yellow rinds off quite thin with a sharp
knife, place them in an earthen vessel ; add the sugar
and stir thoroughly for neary half an hour with a flat
piece of wood to extract the essential oil. Pour on
boiling water, and stir until the sugar is completely
dissolved.
Cut and squeeze the lemon, straining the juice
from the pits. Place the pits in a jug and pour boil
ing water upon them to obtain the mucilage in which
1
they are enveloped. Pour/2of the lemon juice into the
syrup, strain the water from the pits, and add it also
to the syrup, taking care that the syrup is not too
watery.
Next, add more sugar or lemon juice, to make the
mixture according to taste.
Lastly, add and stir in the above amount of spirits
into every 3 quarts of lemonade, and bottle.
This punch improves by age, if kept in a cool cellar.
ENGLISH BISHOP.
(Use a small punch bowl to make one quart.)
1 quart of port wine ;
1 orange (stuck pretty well with cloves, the quanti
ty being a matter of taste) ;
Roast the orange before a fire, and when sufficiently
brown, cut in quarters, and pour over it a quart of
port wine (previously made hot). Add sugar to taste,
and let the mixture simmer over the fire for half an
hour.
— 217 —
B R A N D Y A N D GUM.
(Use a whiskey glass.)
3 or 4 dashes of gum ;
1 or 2 pieces of broken ice ;
Place a bar spoon into the glass and hand this with
a bottle of brandy (Martell) to the customer to help
himself.
When any other liquor is called for, it is served in
the same manner.
W H I S K E Y A N D CIDER.
(Use a whiskey glass.)
Hand the bottle of whiskey to the customer to help
himself; fill up the glass with good apple cider, stir
well with a spoon and serve, and you will have a very
nice drink.
The author recommends good apple cider in prefer
ence to pear, or any other kind of fruit cider.
GIN A N D MILK.
(Use a whiskey glass.)
Hand the bottle of gin, glass and spoon out to the
customer to help himself; fill up the balance with
good, rich, ice-cold milk, stir up with the spoon, and
you will have a very nice drink.
S H A N D Y GAFF.
(Use a large bar glass or mug.)
Pill the glass half full of old ale or Bass ale, and the
other half with Belfast ginger ale ; stir up with a spoon
and serve. This is an old English drink ; proper atten
tion must be taken in order to have the drink in the
right temperature.
— 218 —
B O M B A Y PUNCH.
(Use a large bowl.)
Rub the sugar over the lemons until it has ab
sorbed all the yellow part of the skins of 6 lemons,
then put in the punch bowl :
1 pound of loaf sugar ;
2 bottles of imported selters water;
1 pineapple, cut into slices ;
6 oranges, cut into slices ;
— 219 —
1 box of strawberries ;
2 lemons, cut up in slices; mix well with a spoon
and add :
4 bottles of champagne (Piper Heidsieck) ;
1 or 2 bottles of brandy (Martell) ;
1 bottle of pale sherry ;
1 bottle of Madeira wine ;
i gill of maraschino ;
Stir up well with a spoon or ladle, and surround the
bowl with ice ; serve it into a wine glass in such a man
ner, that each customer will have a piece of the above
fruit.
GIN A N D W O R M W O O D .
(Use a small bar glass.)
Take six to eight sprigs of wormwood, put these
in a quart bottle and fill up with Holland gin ; leave
this stand for a few days, until the essence of the
wormwood is extracted into the gin. In handing out
this, pour a little of the above into a small whiskey
glass and hand it with the bottle of gin to the cus
tomer to help himself.
This drink is popular in the eastern part of the
country, where the wormwood is used as a substitute
for bitters.
GIN F I X .
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
3 or 4 dashes of lime or lemon juice ;
1
/2 pony glass of pineapple syrup ; dissolve well with
a little water, or squirt of selters ;
Fill up the glass with shaved ice ;
1 wine glass of Holland gin ;
Stir up well with a spoon, ornament the top with
fruit in season, and serve with a straw.
COLD B R A N D Y TODDY.
(Use a whiskey glass.)
1
/2 teaspoonful of sugar;
1
/2 wine glass of water, disolve well with a spoon ;
1 or 2 lumps of broken ice ;
1 wine glass of brandy (Martell) ;
Stir up well, remove the ice, and serve.
It is proper to dissolve the sugar with the water,
and hand the bottle of liquor, with glass and spoon, to
the customer to help himself.
PLATE No. 14.
Copyrighted, 1888
— 223 —
CALIFORNIA SHERRY W I N E
COBBLER.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
1 pony glass of pineapple syrup, dissolve well in a lit
tle water ;
Fill the glass with ice ;
1
1 /2 wineglassful of California sherry wine;
Stir up well with a spoon; ornament the top in a
fancy manner with oranges, pineapple, and berries;
top it off with a little old port wine, and serve with a
straw.
ORCHARD PUNCH.
(Use a large bar glass.)
2 tablespoonfuls of orchard syrup ;
2 or 3 dashes of lime or lemon juice;
1
/2 pony glass of pineapple syrup, dissolve well with
a little water or squirt of syphon, vichy, or selters ;
Fill the glass with fine ice ;
1 wineglassful of California brandy;
Mix well with a spoon, and ornament with grapes,
oranges, pineapple, and berries in a tasteful manner ;
top off with a little port wine, and serve with a straw.
— 224. —
GIN A N D TANSY.
(Use a "whiskey glass.)
In preparing this drink, take a small bunch of tansy,
and put it into an empty bottle or decanter ; then fill
it up with good old Holland gin, and let it draw suf
ficiently to get all the essence of the tansy into the
gin. In serving this drink, hand out the glass and the
bottle, with the gin and tansy mixture. If the mix
ture is too strong for the customer's taste, let him
add a little more plain gin to it.
J A M A I C A RUM SOUR.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
2 or 3 dashes of lemon juice ;
1 squirt of syphon selters, dissolve well with a spoon ;
§ glass of finely shaved ice ;
1 wine glass of Jamaica rum ;
Stir well with a spoon, strain it into a sour glass,
ornament with fruit, and serve.
PORT W I N E FLIP.
(Use a large bar glass.)
1 fresh egg ;
1
/2 tablespoonful of sugar ;
3/4 glass of shaved ice ;
1 wine glass of port wine ;
Shake well with a shaker, strain into a wine glass,
grate a little nutmeg on top, and serve.
HOT A R R A C PUNCH.
(Use a hot water glass.)
1 or 2 pieces of lump sugar, dissolved in water ;
3 or 4 drops of lemon juice ;
3/4 wine glass of arrac (Batavia) ;
Fill the glass with hot water, stir well with a spoon,
grate a little nutmeg on top, and serve.
— 225 —
B R A N D Y SANGAREE.
(Use a small bar glass.)
1 or 2 lumps of ice ;
1
/2 wine glass of water ;
1
/2tablespoonful of sugar ;
1 glass of brandy (Martell) ;
Stir up well with a spoon, grate a little nutmeg on
top, and serve; strain if desired.
GIN JULEP.
(Use a large bar glass.)
3/4 tablespoonful of sugar ;
3 or 4 sprigs of mint ;
1
/2 wine glass of water, dissolve well, until the essence
of the mint is extracted, then remove the mint;
Fill up with fine ice ;
11/4wineglass of Holland gin ;
Stir up well with a spoon, ornament it the same as
you would mint julep, and serve.
SHERRY W I N E A N D BITTERS.
(Use a sherry wine glass.)
In preparing this drink, put in 1 small dash of bit
ters (Boker's genuine only), and twist or turn the glass
in such a manner, that the bitters will line the entire
inside of the glass ; fill the glass up with sherry wine,
and it will be mixed well enough to serve.
— 226 —
GIN COCKTAIL.
(Use a large bar glass.)
Fill up the glass with ice ;
2 or 3 dashes of gum syrup (be careful in not using
too much) ;
2 or 3 dashes of bitters (Boker's genuine only) ;
1 dash of either curaçoa or absinthe ;
1 wine glass of Holland gin ;
Stir up well, strain into a fancy cocktail glass, put
ting in a cherry or medium-sized olive; squeeze a
piece of lemon peel on top, and serve.
Whether curaçoa or absinthe is taken, depends on
which the customer may desire.
HOT W H I S K E Y .
(Use a hot whiskey glass.)
Place a bar spoon into the glass before pouring in
hot water, to avoid cracking the glass, and have a
separate glass filled with fine ice, which must be
placed in a convenient position, so that if the cus
tomer finds his drink too hot, he can help himself to a
little ice. The bartender should at all times handle
the sugar with a pair of tongues. Mix as follows :
1 or 2 lumps of loaf sugar, with a little hot water
to dissolve the sugar well ;
1 wine glass of Scotch whiskey ;
Fill the glass with hot water, then mix well ; squeeze
and throw in the lemon peel, grate a little nutmeg on
top, and serve.
WHISKEY FIZZ.
( U s e a large b a r g l a s s . )
1
/4 tablespoonf of of sugar ;
2 or 3 dashes of lemon juice, dissolve with a squirt
of selters water ;
Fill the glass with ice ;
1 wine glass of whiskey ;
— 228 —
GIN SMASH.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
2 or 3 sprigs of fresh mint, dissolve well with a lit
tle water until the essence of the mint is extracted ;
1
/2 glass of shaved ice ;
1 wine glass of Holland gin ;
Stir up well with a spoon, strain into a sour glass,
ornament with fruit, and serve.
HOT LOCOMOTIVE.
(Use a large bar glass.)
1 yolk of a raw egg ;
1
/2 tablespoonful of sugar ;
1 pony glass of honey, dissolve well with a spoon;
1
1 /2 wineglassful of Burgundy or claret ;
1
/2 pony glass of curaçoa ;
Put all the ingredients into a dish, and place it over
a fire until it boils up, then pour from one mug into
the other (three or four times in succession), put a
slice of lemon into it, sprinkle with a little cinnamon,
and serve.
W H I S K E Y FIX.
.(Use a large bar glass.)
1
/2 tablespoonful of sugar;
2 or 3 dashes of lime or lemon juice, dissolve well
with a little water ;
1
/2 pony glass of pineapple syrup ;
3/4 glass of shaved ice ;
1 wine glass of whiskey ;
Stir up well with a spoon, and ornament with grapes,
— 229 —
STONE PENCE.
(Use a whiskey glass.)
1 wine glass of whiskey ;
2 or 3 lumps of broken ice ;
Fill the glass with cider, stir up well, and serve ; as a
rule it is left for the customer to help himself to the
whiskey if he so desires.
SHERRY W I N E SANGAREE.
(Use a whiskey glass.)
1 teaspoonfulof sugar, dissolve well with a little water;
1 or 2 lumps of broken ice ;
1 wine glass of sherry wine;
Stir up well with a spoon, remove the ice, grate a
little nutmeg on top, and serve.
— 230
GIN TODDY.
(Use a whiskey glass.)
1
/2 teaspoonful of sugar, dissolve well in a little wa
ter ;
1 or 2 lumps of broken ice ;
1 wine glass of Holland gin ;
Stir up well, and serve.
The proper way to serve this drink, is to dissolve
the sugar with a little water, put the spoon and ice
into the glass, and hand out the bottle of liquor to
the customer to help himself.
W I N E LEMONADE.
(Use a large bar glass.)
1 tablespoonful of sugar ;
5 or 6 dashes of lemon juice ;
Fill up the glass with fine ice ;
1 wine glass of wine, either sherry, claret, or port
wine, whichever may be desired;
Fill up the balance with water, shake well, and
dress the top with fruit, then serve with a straw.
This is a favorite drink in Italy.
— 231 —
HOT RUM,
(Use a hot water glass.)
1 or 2 lumps of loaf sugar, dissolve with a little hot
water ;
1 wine glass of Jamaica rum ;
Fill the balance with hot water, stir up well with
a spoon, grate a little nutmeg on top, and serve.
The genuine Jamaica rum only should be used, in
order to make this drink palatable.
SODA A N D NECTAR.
(Use a large bar glass.)
3 or 4 dashes of lemon juice ;
3/4 of a glass of water;
1
/2 teaspoonful of bicarbonate of soda, with sufficient
white sugar to sweeten nicely ;
When mixed, put in the plain soda, stir well, and
drink while in a foaming state.
This is an excellent morning drink to regulate the
bowels.
GIN A N D MOLASSES.
(Use a whiskey glass.)
Pour into the glass a small quantity of gin, in order
to cover the bottom of it, then take 1 tablespoonful of
New Orleans black molasses, and hand it with a bar
spoon and the bottle of gin to the customer to help
himself.
Hot water must be used to clean the glass after
wards, as it will be impossible to clean it in any other way.
F A N C Y B R A N D Y SOUR.
(Use a large bar glass.)
1
/2 tablespoonful of sugar;
2 or 3 dashes of lemon juice ;
1 squirt of syphon selters water, dissolve the sugar
and lemon well with a spoon ;
— 232 —
B A L A K L A V A NECTAR.
( F o r a p a r t y of fifteen.)
ENGLISH R O Y A L PUNCH.
( U s e a b o w l for m i x i n g for a s m a l l party.)
1 pint of hot, green tea ;
1
/2 pint of brandy (Martell) ;
1
/2 pint of Jamaica rum ;
1 wine glass of curaçoa;
1 wine glass of arrac ;
Juice of 2 limes ;
1 lemon, cut in slices;
1
/2 pound of sugar;
Mix this thoroughly with a ladle, and add 4 eggs
(the whites only), and drink this as hot as possible.
This composition is good enough for an emperor or
a king, and the materials are admirably blended ; the
inebriating effects of the spirits being deadened by the
tea, whilst the eggs soften the mixture, and destroy
the acrimony of the acid and sugar. If the punch
is too strong, add more green tea to taste; and if not
— 233 —
SODA NEGUS.
(Use a small punch howl; about one quart.)
1 pint of port wine ;
12 lumps of white loaf sugar;
8 cloves;
Grated nutmeg, sufficient to fill a small tea spoon ;
Put the above ingredients into a thoroughly clean
sauce pan, warm and stir them well, but do not suffer
it to boil ; upon the warm wine empty a bottle of plain
soda water. This makes a delicious and refreshing
drink.
BOTTLED VELVET.
(Use a punch howl.)
1 bottle of moselle ;
1
/2 pint of sherry;
2 tablespoonfuls of sugar ;
1 lemon;
1 sprig of verbena ;
Peel the lemon very thinly, using only sufficient of
the peel to produce the desired flavor ; add the other
ingredients ; strain and ice.
ENGLISH CURAÇOA.
(Use a punch bowl.)
6 ounces of very thin orange peel;
1 pint of whiskey ;
1 pint of clarified syrup ;
1 drachm powdered alum ;
1 drachm carbonate of potash ;
Place the orange peel in a bottle, which will hold
a quart with the whiskey ; cork tightly, and put it aside
for 10 to 12 days, shaking it frequently. Then strain
— 234 —
out the peel, add the syrup ; shake well, and let it stand
for 3 days. Take out a teacupful into a mortar, and
beat up with alum and potash ; when well mixed, pour
it back into the bottle, and let it remain thus for a
week.
The curaçoa will then be perfectly clear and equal
in flavor to the best imported article.
COLD R U B Y PUNCH.
(Use a punch bowl.)
1 quart of Batavia arrac ;
1 quart of port wine;
3 pints of green tea;
1 pound of loaf sugar;
Juice of 6 lemons ;
1/2 pineapple, cut in small slices ;
Dissolve the sugar in the tea, and add other ma
terials served iced.
ROCHESTER PUNCH.
(For a small party.)
2 bottles of sparkling Catawba ;
2 bottles of sparkling Isabella ;
1 bottle of Sauterne;
2 wine glasses of maraschino ;
2 wine glasses of curaçoa ;
Flavor with ripe strawberries ; should strawberries
not be in season, add a few drops of extract of peach
or vanilla, Ice in a cooler, place pieces of different
fruits in season into a fancy wine glass, and serve.
FEDORA.
(Use a large bar glass.
1 pony of brandy (Martell) ;
1 pony of curaçoa ;
1/2 pony of Jamaica rum ;
1/2 pony of Bourbon ;
— 236 —
CURRANT SHRUB.
(Use a bowl for mixing; general rule for preparing.)
1 quart of strained currant juice ;
1
1 /2 pound of loaf sugar ;
Boil it gently for 8 or 10 minutes, skimming it well ;
1
take it off, and, when lukewarm, add/2gill of brandy
to every pint of shrub. Bottle tight.
A little shrub mixed with ice water makes a deli
cious drink. Shrub may be made of cherry or rasp
berry juice by this method, but the quantity of sugar
must be reduced,
PLATE No. 15.
SHERRY FLIP.
Copyrighted, 1888.
— 239 —
W H I T E PLUSH.
(Use a small bar glass.)
Hand the bottle of Bourbon or rye whiskey to the
customer, and let him help himself. Fill up the glass
with fresh milk. This is what is called "White Plush,"
it has been an old-time drink known for many years.
HOT B R A N D Y SLING.
(Use a hot water glass.)
1 lump of sugar, dissolve well with a little hot wa
ter ;
1 wine glass of brandy (Martell) ;
Fill up with hot water, stir up with a spoon, grate a
little nutmeg on top, and serve.
If the customer desires it, cut a slice of lemon into
this drink.
PORT W I N E SANGAREE.
(Use a small bar glass.)
1 teaspoonful of sugar, dissolve well with a little
water;
1 or 2 lumps of ice ;
1 wine glass of port wine ;
Stir up with a spoon, remove the piece of ice if re
quired ; grate a little nutmeg on top, and serve.
COLD W H I S K E Y SLING.
(Use a small bar glass.)
1 teaspoonful of sugar ;
1
/2 wine glass of water, dissolve well ;
1 or 2 small lumps of ice ;
1 wine glass of whiskey ;
Mix well, grate a little nutmeg on top, and serve.
This is an old-fashioned drink, generally called for
by old gentlemen.
— 240 —
PORT W I N E COBBLER.
(Use a large bar glass.
1
/2 tablespoonful of sugar;
1 pony glass of orchard syrup ;
1
/2 wine glass of water, dissolve well with a spoon ;
Fill the glass with fine ice;
1
1 /2 wineglassful of port wine ;
Mix up well, and ornament with grapes, berries, etc.,
if in season, in a tasteful manner, and serve.
ROCK A N D R Y E .
(Use a whiskey glass.)
This drink must be very carefully prepared, and
care must also be taken to procure the best rock
candy syrup as well as the best rye whiskey, this drink
being an effective remedy for sore throats, etc.
1
In serving rock and rye, put /2 tablespoonful of
rock candy syrup into the glass, place a spoon in it,
and hand the bottle of rye whiskey to the customer,
to help himself ; a few drops of lemon juice adds to
the flavor of this drink, helps to heal sore throats, and
makes it more palatable.
GIN SOUR.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
2 or 3 dashes of lemon juice ;
1 dash of lime juice ;
1 squirt of syphon selters water ;
Dissolve the sugar and lemon well with a spoon ;
| of a wine glass filled with finely shaved ice ;
1 wine glass of Holland gin ;
Mix well, strain it into a sour glass, dress with a lit
tle fruit in season, and serve.
— 241 —
PEACH A N D HONEY.
( U s e a s m a l l bar g l a s s . )
1 tablespoonful of honey ;
1 wine glass of peach brandy;
Stir w e l l with a spoon, and serve.
This drink is a great favorite in winter, and was
formerly called for as often as rock and rye is now.
TRILBY COCKTAIL.
(Use a large bar glass.)
Fill up with shaved ice ;
2 dashes of absinthe ;
2 or 3 dashes of orange bitters ;
2 or 3 dashes of "Parafait d'Amour ; "
1/2 wine glass of Scotch whiskey ;
1/2 wine glass of Italian vermouth ;
Stir up well with a spoon; strain into a cocktail
glass, putting in cherries, and squeeze a piece of lemon
peel on top, then serve.
MORNING COCKTAIL.
(Use a large bar glass.)
Fill up a glass with finely shaved ice;
2 dashes of curaçoa ;
2 dashes of maraschino ;
2 dashes of absinthe ;
3 or 4 dashes of bitters (Boker's genuine only) ;
1
/2 wine glass of brandy ;
1
/2 wine glass of vermouth ;
Stir up well with a spoon; strain into a, cocktail
glass, putting in a cherry ; twist a piece of lemon peel
on top, and serve.
OLD FASHIONED W H I S K E Y
COCKTAIL.
Take a whiskey tumbler, and put into it :
1
/4 of a teaspoonful of sugar ;
2 small lumps of ice ;
2 or 3 dashes of bitters (Boker's genuine only) ;
1 or 2 dashes of curaçoa or absinthe if required ;
1 wine glass of whiskey ;
Stir up well with a spoon until the ingredients are
well mixed, squeeze a piece of lemon peel on top, and
serve, in the same glass.
— 243 —
IRISH COCKTAIL.
(Use a large bar glass.)
Fill up a glass with shaved ice ;
2 or 3 dashes of absinthe ;
1 dash of maraschino ;
1 dash of curaçoa ;
2 dashes of bitters (Bolter's genuine only) ;
1 wineglassful of Irish whiskey ;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium-sized olive, then squeeze
a piece of lemon peel on top, and serve.
CINCINNATI COCKTAIL.
(Use a large bar glass.)
1
/2 glassful of lager beer ;
1
/2 glassful of soda or ginger ale if required ;
This is a very cooling drink, and is drank very much
by the people of Cincinnati, during the warm
weather.
CHOCOLATE COCKTAIL.
(Use a large bar glass.)
1 yolk of an egg ;
1
/2 wineglassful of chartreuse ;
1
/2 wineglassful of port wine ;
1
/2 teaspoonful of ground chocolate (sweet) ;
Fill up a glass with finely shaved ice, shake well
with a shaker, strain it into a cocktail glass, and serve.
PUNCH A L A D W Y E R .
(Use a punch bowl for mixing.)
12 lumps of cut loaf sugar ;
1 lemon, cut in slices ;
1
/2 pineapple, cut in slices ;
1 orange, cut in slices ;
4 quarts of club soda or imported German selters
water ;
— 244 —
PHILIPPINE PUNCH.
(Use a large bar glass.)
1
/4 tablespoonful of sugar ;
3 or 4 dashes of lemon or lime juice ;
1 wine glass of Jamaica rum;
2 or 3 small lumps of ice;
Fill up a glass with club soda, stir up slowly with a
spoon, and serve.
This will make a very refreshing drink for soldiers.
B R A N D Y A N D MINT.
(Use a small bar glass.)
1 lump cut loaf sugar, dissolved with spoon in water;
1 sprig of mint, slightly bruised ;
2 lumps of ice ;
1 wine glass of brandy (Martell) ;
Serve with spoon, and water on side.
— 245 —
ABSINTHE FRAPPE.
(Use a large bar glass.)
1 wine glass of absinthe ;
2 or 3 dashes of anisette ;
Fill glass with finely shaved ice ;
Shake up long enough, until the outside of the
shaker is thoroughly covered with ice; strain into
fancy bar glass ; fill up glass with ice-cold syphon vichy
water and serve.
CHAMPAGNE CUP.
(Use a punch bowl for mixing.)
1
/2 pineapple, cut in slices;
3 or 4 slices of cucumber (rind or peel only) ;
1 box strawberries (thoroughly cleaned) ;
1 pony glass of curaçoa ;
1 or 2 bottles of club soda (according to the size of
the party) ;
1 quart of champagne (Piper Heidsieck) ;
Stir up slowly with a ladle, place the bowl into a
large dish filled with ice, pour into fancy wine glasses,
and place the fruits in season into the wine glasses,
then serve.
CLARET FLIP.
(Use a large bar glass.)
1 fresh egg ;
1
/2 tablespoonful of sugar ;
1
/2 glassful of shaved ice ;
1
1 /2 wineglassful of claret wine ;
Shake it well until it is thoroughly mixed ; strain it
into a fancy bar glass, grate a little nutmeg on top, and
serve.
This is a very delicious drink, and gives strength to
delicate people.
— 246 —
PUNCH A L A ROMAINE.
(Party of twelve.)
3/4 quart of Jamaica rum ;
3/4 quart of sherry wine ;
5 lemons;
2 oranges, cut in slices ;
5 eggs;
Dissolve the sugar in the juice of the lemons and
oranges, adding the thin rind of one orange ; strain
through a sieve into a howl, and add, by degrees, the
whites of the eggs beaten to a froth ; place the bowl on
ice for a while ; then stir in briskly the rum and sherry
wine, and serve.
B R A N D Y SPLIT.
(Use a medium size fizz glass.)
1 pony glass of brandy (Martell) ;
1 or 2 small lumps of ice ;
1 bottle of club soda ;
Fill up the glass, and serve. As a rule, this drink
is generally drank by a party of two; 1 bottle of soda
is sufficient to fill both glasses, and, therefore, is called
a split.
SHERRY COCKTAIL.
(Use a large bar glass.)
3/4 glassful of shaved ice ;
2 or 3 dashes of bitters (Boker's genuine only) ;
1 dash of maraschino ;
1 wine glass of sherry wine ;
Stir up well with a spoon ; strain into a cocktail
glass, put a cherry into it, squeeze a piece of lemon
peel on top, and serve.
CHAMPAGNE PUNCH.
(Use a punch bowl for mixing.)
3 or 4 lumps of loaf sugar ;
1 orange, cut in slices ;
5 or 6 drops of lemon juice ;
— 249 —
5 or 6 slices of pineapple ;
1
/2 wine glass of curaçoa ;
1 quart of champagne (Piper Heidsieck) ;
1 bottle of club soda ;
Stir up with a ladle ; put bowl into a vessel filled
with ice, in order to cool it ; fill the ingredients into
fancy champagne glasses, and serve.
This will make a very tasteful beverage for a small
party.
EGG SOUR.
(Use a large bar glass.)
1 tablespoonful of powdered sugar ;
2 dashes of lemon juice;
1 pony glass of curaçoa ;
1 pony glass of brandy (Martell) ;
1 yolk of an egg ;
3/4 glass of finely shaved ice ;
Shake up well with a shaker ; strain into a medium-
sized fancy wine glass, and serve.
HOT B R A N D Y PUNCH.
(Use a hot water glass.)
1 or 2 lumps of loaf sugar ;
2 or 3 drops of lemon juice ;
Dissolve with a little hot water, before putting in
brandy ;
1 wine glass of brandy (Martell) ;
Fill up balance with hot water, put a slice of lemon
into it, stir up well with a spoon, grate a little nutmeg
on top, and serve.
B R A N D Y SMASH.
(Use a large bar glass.)
1
/4 tablespoonful of powdered sugar ;
1 squirt of syphon selters or vichy ;
3 or 4 sprigs of fresh mint, dissolve well with spoon
until the essence of the mint is extracted ;
1 wineglassful of brandy (Martell) ;
Fill up the glass with finely shaved ice, stir up well
with a spoon, strain into a sour or fancy wine glass.
Put a slice of pineapple, oranges, lemon, and a few
strawberries into a glass, and serve.
— 251
HIGHBALL.
(Use a medium size fizz glass.)
Mix as follows :
2 or 3 lumps of clear crystal ice ;
1 wine glass of Scotch whiskey ;
Fill up a glass with ice-cold syphon vichy ; if cus
tomer requires whiskey, gin, brandy or highball, you
must then use the liquor accordingly.
COFFEE COBBLER.
(Use a large bar glass.)
Fill the glass nearly up with finely broken ice ;
1 tablespoonful of fine sugar ;
1 pony glass of cognac (Martell) ;
Fill up the glass with good, strong, black coffee ; stir
up well with spoon, and serve with a straw.
TEA COBBLER.
(Use a large bar glass.)
Fill the glass nearly up with finely broken ice ;
1 tablespoonful of fine sugar ;
1 pony glass of Jamaica rum ;
Fill up the glass with good, strong, black tea : stir
up well with a spoon, and serve with a straw.
B R A N D Y JULEP.
(Use a large bar glass.
3/4 tablespoonful of sugar ;
1
/2 wineglassful of water or selters ;
3 or 4 sprigs of fresh mint, dissolve well until all
the essence of the mint is extracted ;
Fill up the glass with finely shaved ice ;
1 wineglassful of brandy (Martell) ;
Stir up well with a spoon; ornament this drink
with mint, oranges, pineapple, and berries, in a tasty
—252 —
manner ; sprinkle a little sugar on top of it ; dash with
Jamaica rum, and serve.
CHAMPAGNE FRAPPE.
In order to have the wine frapped, it is proper to
have a special ice box made for this purpose where
champagne freezes in the natural temperature of the
ice box, which, as a rule, is built to answer that pur
pose; but in case you have not a. champagne freezer
or ice box, take a large-sized pail, fill it with ice as
finely shaved as possible, throw a few handfuls of rock
salt into it, then twist and twirl bottles right and left,
until your wine becomes cold, stiff, and frozen. If you
do not happen to succeed in frapping it quickly
enough, it is advisable to loosen the cork, taking it out,
then placing a clean napkin tight over the neck of the
bottle.
This must not be done until the wine gets into a
very cold state, otherwise the wine will squirt and foam
out of the bottle.
Then twist it forward and backward as fast as pos
sible, and you will soon have the wine in proper con
dition and frapped.
It is, furthermore, advisable to have the champagne
glasses, which are to be used, filled and chilled with
finely shaved ice, and when the wine is ready to serve,
empty the ice out of the glasses, and fill up with wine
and serve.
Piper Heidsieck is the proper wine to use for frap
ping.
Copyrighted, 1888.
— 255 —
CREME DE MENTHE.
(Use a cocktail glass.)
Have the cocktail glass packed up with finely shaved
ice ;
Fill up the glass with creme de Menthe and serve.
In case you are asked for a creme de Menthe frappé,
you must put the above ingredients in e shaker, fill
up the shaker with ice, shake well until the outside of
the shaker is covered with ice, strain into a fancy glass
and serve.
W H I S K E Y SMASH.
(Use a large bar glass.) |
1
/2
tablespoonful of sugar;
1
/2
wineglass of water or selters;
3 or 4 sprigs of fresh mint, dissolved well until all
the essence of the mint is extracted ;
1
/2 glass of shaved ice ;
1 wineglass of whiskey ;
Stir up well with a spoon, strain into a fancy bar
glass, and ornament with a little fruit in season, and -
serve.
— 256 —
GIN DAISY.
(Use a large bar glass.)
1
/2 tablespoonful of sugar ;
2 or 3 dashes of lemon juice;
1 dash of lime juice ;
1 squirt of syphon vichy or selters, dissolve with
the lemon and lime juice ;
| of the glass filled with fine-shaved ice ;
1 wine glass of good gin ;
Fill the glass with shaved ice;
1
/2 pony glass of chartreuse (yellow) ;
Stir up well with a spoon, then take a fancy glass,
have it-dressed with fruit in season in a tasty manner,
and strain the mixture into it and serve.
This drink is very palatable and will taste good to
most anybody.
REMSEN COOLER.
(Use a medium size fizz glass.)
Peel a lemon as you would an apple ;
Place the rind or peeling into the fizz glass ;
2 or 3 lumps of crystal ice;
1 wine glass of Remsen Scotch whiskey ;
Fill up the balance with club soda;
Stir up slowly with a spoon and serve.
In this country it is often the case that people call
a Remsen cooler where they want Old Tom gin or Sloe
gin, instead of Scotch whiskey; it is therefore the bar-
tender's duty to mix as desired.
1
1 /2 or 2 dashes of bitters (Boker's genuine only) ;
1 or 2 dashes of curaçoa;
1 wine glass of apple jack;
Stir up well with a spoon and strain it into a cock-
tail glass. Put in a cherry or medium-size olive :
squeeze a piece of lemon peel on top and serve.
This is a popular and a palatable drink.
SNOW BALL.
(Use a bar glass.)
Pill glass full of fine-shaved ice ;
1
/2 tablespoonful of sugar;
1 wine glass whiskey ;
White of an egg ;
Place ingredients into shaker, and fill with ice;
shake well and strain into large size fizz glass and fill
with imported ginger ale.
BIJOU COCKTAIL.
(Use a large bar glass.)
3/4 glass filled with fine shaved ice ;
1
/3 wine glass chartreuse (green) ;
1
/ wine glass vermouth (Italian) ;
3
1
/ wine glass of Plymouth gin ;
3
COL. B R O W N PUNCH.
Mix some lemonade, strain into a pitcher, half fill
1
the glasses with small lumps of ice, putting in /2 pony
glass of French cognac into each glass and a few slices
of fruit, as pineapple, oranges, or berries, etc., and fill
the glasses with the lemonade mixture.
— 258 —
PORT W I N E LEMONADE.
(Use a large bar glass.)
3/4 tablespoonful of sugar ;
6 to 8 dashes of lemon juice ;
Fill tumbler nearly full with fine-shaved ice ; fill the
balance of tumbler up with water ; shake up well with
a shaker.
Ornament with fruit in season and top it off with
1 wine glass of port wine.
Be careful to have port wine flowing on top of
lemonade, and serve with a straw.
TURKISH SHERBET.
(Use a punch bowl.)
Mix as follows :
2 quarts of sweet wine;
2 quarts of water ;
4 pounds of sugar ;
4 lemons, juice only ;
6 oranges, juice only ;
1 pound blanched almonds ;
1 pound muscatel grapes;
1
/2 pound figs, cut up ;
1
/2 pound seedless raisins;
1
1 /3 dozen eggs, whites only;
1 dozen cloves, a small piece of cinnamon and a
little caramel coloring.
— 259 —
SARATOGA COOLER.
(Use a large bar glass.)
3 or 4 lumps of crystal ice ;
1 teaspoonful of powdered sugar ;
3 or 4 dashes of lime or lemon juice ;
1 bottle of ginger ale ;
Stir up well with a spoon and serve.
HORSE'S NECK.
(Use alarge size fizz g l a s s . )
Peel a lemon in one long string, place in glass, so
that one end hangs over the head of glass ;
2 or 3 dashes of bitters (Boker's genuine only) ;
1 wine glass whiskey, rye, Scotch, or Irish, as re
quested ;
3 or 4 lumps of broken ice ;
Pill up with syphon vichy, or ginger ale, if required.
E Y E OPENER.
( U s e a l a r g e bar g l a s s . )
3/4 glass full of fine-shaved ice;
1 egg, the white only ;
3/4 wine glass of absinthe ;
1
/4 wine glass of whiskey, if required, Tom gin or
Scotch whiskey ; shake well with a shaker ;
Strain into a medium-size fizz glass, fill up with
cold carbonic water, put a little fruit in the glass
and serve.
— 260 —
APOLLINARIS LEMONADE.
(Use a large bar glass.)
7 to 8 dashes of lemon juice ;
f tablespoonful of powdered sugar;
3 or 4 lumps of broken ice ;
Fill up glass with apollinaris water, strain into fizz
glass, and serve with straw.
No fruit should be used in making this drink.
CLARET LEMONADE.
(Use a large bar glass.)
f tablespoonful of sugar ;
6 to 8 dashes of lemon juice ;
Fill tumbler nearly full with fine-shaved ice, and
the balance with water ; shake up well with a shaker,
ornament with fruits in season and top it off with
1
/2 glass of claret wine ; be careful to have the claret
flowing on top of lemonade, and serve with a straw.
MARASCHINO PUNCH.
(Use a large punch bowl.)
Mix as follows:
4 pounds of sugar;
2 quarts of water ;
4 lemons, the juice only ;
4 oranges, the juice only ;
1 quart of maraschino ;
1 dozen eggs, the whites only, whipped ;
Mix the sugar, water and juice of punch together ;
strain, freeze, add the whipped whites of the eggs,
and beat up and serve.
— 261 —
RUSSIAN PUNCH.
(Use a large punch bowl.)
Mix as follows :
2 quarts of black tea made as for drinking ;
1 quart of water ;
1 quart of port wine ;
1 pint of brandy (Martell) ;
3 pounds of sugar ;
1
/2 dozen lemons ;
Little caramel to color ;
Cut the lemons in small slices in a bowl, make a
boiling syrup of the sugar and water ; pour over and let
stand till cold. Add tea, liquor, strain and then freeze.
Keep slices of lemon on ice and mix in when frozen,
and serve.
THORN COCKTAIL.
(Use a large size bar glass.)
Fill glass § full of fine-shaved ice ;
1 dash of orange bitters;
1
/2 wineglass of calisaya ;
1
/4 wine glass of old Tom gin;
1
/4 wine glass of French vermouth ;
Stir well with a spoon, strain into a cocktail glass,
putting in a cherry, squeeze a piece of lemon peel on
top and serve.
M O N T A N A COCKTAIL.
(Use a large bar glass.)
| glass full of fine-shaved ice ;
2 or 3 dashes of anisette ;
2 or 3 dashes of bitters (Boker's genuine only) ;
1
/2 wine glass of French vermouth;
1
/2 wine glass of Sloe gin;
Stir up well with a spoon, strain into a cocktail
glass ; squeeze a piece of lemon peel on top and serve.
— 262 —
STAR COCKTAIL.
(Use a large size bar glass.)
Fill glass | full of fine-shaved ice ;
1 or 2 dashes of gum ;
1 dash of curaçoa ;
3 dashes of bitters (Boker's genuine only) ;
1
/2 wine glass of French vermouth ;
1
/2 wine glass of apple jack ;
Stir well with a spoon, strain into a cocktail glass,
squeeze a piece of lemon peel on top and serve.
SILVER COCKTAIL.
(Use a large bar glass.)
1 or 2 dashes of gum;
2 or 3 dashes of orange bitters ;
3 dashes of maraschino;
1
/2 wine glass of French vermouth;
1
/2 wine glass of gin ;
Stir up well with a spoon, strain into a cocktail
glass ; squeeze a piece of lemon peel on top and serve.
OYSTER COCKTAIL.
(Use a medium size wine glass.)
5 to 6 squirts of ketchup, enough to fill the bottom
of the glass;
1 or 2 medium-size oysters ;
Sufficient pepper and salt to season it well ;
1 small dash of lemon juice, and serve.
In restaurants larger glasses are used, more oysters
and the ingredients in proportion ;
LITTLE EGYPT.
(Use a large bar glass.)
f glass full of fine-shaved ice;
2 or 3 dashes of bitters (Boker's genuine only) ;
2 or 3 dashes of absinthe ;
2 or 3 dashes of vermouth;
1 wine glass of sherry;
Stir up well with a spoon, strain into a medium-
size wine glass and serve.
MARGUERITE COCKTAIL.
(Use a large bar glass.)
Fill glass | full of fine-shaved ice ;
2 or 3 dashes of orange bitters ;
2 or 3 dashes of anisette;
1
/2 wine glass of French vermouth;
1
/2 wine glass of Plymouth gin;
Stir up well with a spoon, strain into a cocktail
glass, putting in a cherry, squeeze a piece of lemon
peel on top and serve.
IMPERIAL COCKTAIL.
(Use a large bar glass.)
| glass full of fine-shaved ice;
1 or 2 dashes of orange bitters ;
1 or 2 dashes of absinthe ;
1
/2 wine glass of French vermouth;
1
/2 wine glass of maraschino;
— 264 —
MAIDEN'S DREAM.
3/4 pony glass of benedictine, or creme de cocoa ;
Fill up the pony glass with fine cream, and serve.
This is a very palatable drink and is admired much
by ladies.
REFORM COCKTAIL.
(Use a large bar glass.)
f full of fine-shaved ice ;
2 or 3 dashes of bitters (Boker's genuine only);
1
/2 wine glass of French vermouth ;
1
/2 wine glass of sherry;
Stir up well with a spoon, strain into a cocktail
glass, putting a cherry into it, squeeze a piece of lemon
peel on top and serve.
KLONDYKE COCKTAIL.
(Use a large bar glass.)
| glass full of fine-shaved ice ;
3 or 4 dashes of bitters (Boker's genuine only) ;
1
/2 wine glass of applejack;
1
/2 wine glass of French vermouth ;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium-size olive, squeeze a piece
of lemon peel on top and serve.
GOLDEN THISTLE.
(Use a large bar glass.)
1
/2 medium-size spoon of sugar;
3 or 4 dashes of lemon juice;
1 yolk of a fresh egg;
— 265 —
MORNING DAISY.
( U s e a l a r g e bar g l a s s . )
OLIVETTE COCKTAIL.
( U s e a l a r g e b a r glass.)
TENDERLOIN REVIVER.
Peel off the rind of a good-size lemon, the same
as you would an apple, place the peel into a large bar
glass, as a Tom Collins' glass ;
— 266 —
BRAZIL COCKTAIL.
(Use a large bar glass.)
BLACK THORN.
(Use a large bar glass.)
3 or 4 dashes of absinthe;
3 or 4 dashes of bitters (Boker's genuine only) ;
1
/2 wine glass of French vermouth ;
1
/2 wine glass of Irish whiskey;
Stir up well with a spoon, strain into a medium-
sized wine glass and serve.
BRADFORD A L A MARTINI.
(Use a large bar glass.)
3/4 glass of fine-shaved ice;
3 or 4 dashes of orange bitters ;
The peel of one lemon into mixing glass;
1
/2 wine glass of Tom gin;
1
/2 wine glass of vermouth;
Shake well with a shaker, strain into a cocktail
glass, put a medium-sized olive into it and serve.
— 267 —
APRIL SHOWER.
(Use a small size fizz glass.)
1 pony glass of brandy (Martell) ;
1
/2 pony glass of benedictine ;
1
Juice of /2orange;
Take the top part of an absinthe glass, fill it with
fine-shaved ice, and squirt syphon seltser through ice,
enough to fill glass holding your brandy and bene
dictine.
TUXEDO COCKTAIL.
(Use a large bar glass.)
f glass full of fine-shaved ice ;
1 or 2 dashes of maraschino;
1 dash of absinthe ;
2 or 3 dashes of orange bitters ;
1
/2 wine glass of French vermouth;
1
/2 wine glass Sir Burnett's Tom gin ;
Stir up well with a spoon, strain into a cocktail
glass, putting in cherry, squeeze a piece of lemon peel
on top and serve.
A M E R I C A N GLORY.
(Use a large fancy champagne goblet.)
1
Squeeze the juice of /2 fine orange ;
1
/2 glass full of champagne (Piper Heidsieck) ;
2 or 3 pieces of crystal ice ;
Fill glass up with apollinaris water, stir up gently
with a spoon and serve. This is an excellent drink
before going to bed, after having been out late to a
party.
— 268 —
HIGH LIFE.
(Use a large bar glass.)
1 or 2 dashes of lemon juice ;
2 or 3 pieces of crystal ice ;
1 pony glass of brandy (Martell) ;
1
/4spoonful of sugar, fill up glass with club soda
and serve.
W I D O W ' S KISS.
(Use a medium size wine glass.)
1 yolk of a fresh egg ;
1
/3 glass of maraschino ;
1
/3 glass of green chartreuse;
1
/ glass of
3 benedictine, and serve.
TURF COCKTAIL.
(Use a large bar glass.)
3/4 full of fine shaved ice ;
2 or 3 dashes of orange bitters;
2 or 3 dashes of maraschino ;
2 dashes of absinthe;
1
/2 wine glass of French vermouth;
1
/2 wine glass of Plymouth gin ;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium size olive; and serve.
To THE TRADE.
Your special attention is called to the
HARRY JOHNSON,
1 and 2 Hanover Square,
New York.
PRICE, ONE DOLLAR.
LUDORFF & NACKE
515 WEST 57th STREET,
NEW YORK.
Setters—Vichy— Carbonic
The Standard Table Waters
HARRY JOHNSON.
BOKER'S BITTERS
BOKER'S BITTERS
MANUFACTURER OP.
POTATO DEPOTS:
OFFICE:
Fulton Market, N. Y.
CROTON BREWERY
... ESTABLISHED 1826...
55, 57 & 59 CHRYSTIE ST., NEW YORK.
Acker, Merralla&Condit,
CROCERIES AND
CIGARS,
Chambers St., West Broadway and Warren St.
57th St. and 6th Ave. 135, 137, 139 West 42d St
NEW YORK
FESER BROTHERS,
IMPORTERS OF
Near
269 Bowery. Houston St. New York.
HARRY JOHNSON.
All leading Hotels,
Clubs, Restaurants and
Oyster Houses are using
ROCKWELL'S
BREAD
Recognized as the
BEST by the
Editor of this Book
AUGUST LÜCHOW
(ESTABLISHED 1 8 7 2 )
THE MOST S P A C I O U S G E R M A N R E S T A U R A N T
IN N E W Y O R K . A C C O M M O D A T I O N F O R ONE
THOUSAND GUESTS.
Würzburger Hofbräu,
Brauhaus: W ü r z b u r e . Bavaria.
Original Pilsener,
Pilsener Genossenschafts Brauere.
Pilsen, Bohemia.