Absinthe Frappé, No. 2.
A mixing-glass half-full fine ice; add one pony of absinthe, one pony of water, one dash anisette; shake until ice forms on outside of shaker, strain into thin glass, add a squirt of seltzer.
Brandy Punch Frappé.
Fill two mixing-glasses with fine ice; put into one of them one tablespoonful fine sugar, a little water, the juice of half a lemon, one jigger brandy. Turn the second glass on top of first; leave there a moment, then turn the glasses so as to allow the liquid to flow from one glass into the other. Repeat this until the mixture is very cold; strain into a fancy glass, trim with fruits in season.
Coffee Frappé.
Dissolve one lump of sugar with one demi-tasse of cold coffee in a mixing-glass; add a few lumps of ice, one pony brandy. Shake well and strain into a fancy bar-glass.
Brandy Frappé.
Take two mixing-glasses of the same size, fill them with fine shaven ice; pour into one of them one jigger brandy and a few dashes maraschino. Turn the second glass on top of first, then reverse the glasses several times, holding them together so as to allow the liquid to slowly flow from one glass to the other; when cold strain into fancy glass.
Cordial Frappé.
Fill a fancy sauterne or claret glass with fine ice, add a pony of the kind of cordial desired by the customer. Let it stand until ice forms on the outside of the glass, then serve.
Raspberry Cream Frappé.
This delicious temperance drink is made in the following manner: Fill a long thin punch-glass half-full fine ice, add one jigger raspberry syrup, fill up the glass two-thirds with cream or milk, then fill with siphon vichy; mix. Trim with fruit. Serve with straws.
French Vermouth Frappé.
Fill two mixing-glasses with fine ice; pour into one of them one jigger French vermouth. Turn the second glass on top of the first, reverse the glasses so as to allow the liquid to flow from one glass to the other, repeat this until the mixture is very cold, strain into a thin glass, add a squirt of seltzer.
Italian Vermouth Frappé.
Prepare in the same manner as French Vermouth Frappé, using Italian vermouth in place of French.
Whiskey Punch Frappé.
Prepare same as Brandy Punch Frappé, using whiskey in place of brandy.
French Café Royal.
Three ponies black coffee, one pony brandy, make very cold. Serve after dinner.
Gin and Pine.
Take from the heart of a green pine log two ounces of splinters, steep in a quart bottle Tom gin for twenty-four hours, strain into another bottle. Serve same as straight gin.
Gin and Tansy.
Steep a bunch of tansy in a bottle of gin until the flavor is extracted, then strain into another bottle. Serve same as gin and pine.
Gin and Wormwood.
Steep a small bunch of wormwood in one quart of gin until the flavor is extracted. Serve same as Gin and Tansy.
Golden Slipper.
Fill a wine-glass one-third full of yellow chartreuse, add the yolk of a small egg, then fill the glass with Danziger Goldwasser; be careful not to break the yolk of the egg, and keep the cordials separate.
Grenadine Lemonade.
Make a plain lemonade rather tart, and add a pony of grenadine before shaking. Trim with fruit, serve with straws.
Half and Half (American Style).
A glass half-full of old ale, fill up with new ale.
Half and Half (English Style).
A glass or mug half-full porter, then fill up with ale.
Hari-Kari.
A mixing-glass half-full fine ice, one tablespoonful fine sugar, the juice of half a lemon, one jigger Bourbon whiskey; shake well, strain into a long thin glass, fill with seltzer. Trim with fruit.
Horse’s Neck.
Cut the peel from a lemon in one long piece, place in a thin punch-glass, add a bottle of cold imported ginger ale.
Hot Apple Toddy.
One lump sugar dissolved with a little water in a hot-drink glass, add one jigger apple brandy, a piece lemon peel, a quarter of a baked apple, fill with boiling water; mix, and grate nutmeg on top.
Hot Arrack Punch.
Two lumps of sugar in a hot-drink glass half-full boiling water, the juice of one-fourth of a lemon, one jigger arrack, one slice lemon; mix and grate a little nutmeg on top.
Hot Beef-Tea.
A small teaspoonful extract of beef in a hot-drink glass, or mug, fill with boiling water, season to taste with pepper and salt, add two dashes celery bitters; mix, and serve with a small glass of fine ice on the side.
Hot Black Stripe.
A hot-drink glass half-full boiling water, one jigger of rum, a small spoonful molasses; mix well and add a small piece lemon-peel.
Hot Brandy Punch.
Prepare same as hot Arrack Punch, substituting brandy for arrack; leave out the nutmeg.
Hot Brandy Sling.
Dissolve a lump of cut-loaf sugar in a hot-drink glass half-full of boiling water, add one jigger of brandy; mix, add a piece of lemon peel, grate a little nutmeg on top.
Hot Brandy Toddy.
Prepare same as Hot Brandy Sling without nutmeg.
Hot Cider Punch.
Put three lumps of sugar, the juice of one-fourth of a lemon, and three cloves in a hot-drink glass, fill up with hot cider; mix, add a slice of lemon and a little grated nutmeg.
Hot Gin Punch.
Prepare same as Hot Brandy Punch, using gin in place of brandy.
Hot Gin Sling.
Prepare in the same manner as Hot Brandy Sling, substituting gin for brandy.
Hot Spiced Gin.
Prepare same as Hot Gin Sling, adding a few cloves and a little ground allspice.
Hot Irish Punch.
A hot-drink glass half full-boiling water, two lumps of cut-loaf sugar, the juice of a quarter of a lemon, one jigger of Irish whiskey; mix, and add a slice of lemon and a little grated nutmeg.
Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out the lemon.
Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a little lemon-juice, one slice lemon, one jigger of Jamaica rum, fill up with boiling water; mix, grate a little nutmeg on top.
Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but leave out the lemon-juice and sliced lemon, add a piece lemon-peel.
Hot Jamaica Rum Spiced.
A hot-drink glass half full of boiling water, one lump of sugar, one jigger Jamaica rum, a few cloves and a little allspice; mix, add a small piece of lemon-peel and a little grated nutmeg on top.
Hot Kentucky Flip.
Beat up one egg with a pinch of ground cloves, the same of cinnamon, the juice of a quarter of a lemon, half a tablespoonful fine sugar, one jigger Jamaica rum; when well mixed divide into two hot-drink glasses, fill with boiling water; stir and serve.
Hot Lemonade.
The juice of half a lemon, one-half tablespoonful fine sugar, fill up with hot water; mix, add a slice of lemon.
Hot Locomotive.
Beat up the yolk of one egg in a small saucepan with one tablespoonful fine sugar, one pony of honey, four dashes orange curaçoa, one and a half jiggers claret. Put on fire, let it come to the boiling point; mix well. Serve in a mug, add a slice of lemon.
Hot Milk Punch.
Put into a long thin punch-glass one tablespoonful fine sugar, half a jigger brandy, half a jigger St. Croix rum, fill with hot milk; mix and grate a little nutmeg on top.
Hot Scotch.
Dissolve one lump of cut-loaf sugar with a little hot water in a hot-drink glass, add one jigger Scotch whiskey and a small piece lemon-peel, fill with boiling water; mix, grate a little nutmeg on top.
Hot Scotch Punch.
Prepare same as Hot Brandy Punch, substituting Scotch whiskey for brandy.
Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full boiling water, add one jigger of whiskey, a small piece lemon-peel; mix and grate a little nutmeg on top.
Hot Whiskey Punch.
Prepare in the same manner as Hot Whiskey Sling, adding a slice of lemon and the juice of a quarter of a lemon before mixing; leave the nutmeg out.
Brandy Julep.
Half a tablespoonful fine sugar dissolved with a little water in a long thin glass, add a few sprigs of fresh mint, stems down, fill with fine ice, add one jigger brandy; mix well with bar-spoon, trim with fruit and a few sprigs of mint. Serve with straws.
Champagne Julep.
Dissolve one lump of sugar with a little water in a long thin glass, add a few sprigs of fresh mint, stems down, fill the glass almost full of fine ice, then fill with champagne, stirring with spoon while pouring in the wine; trim with fruit and sprigs of mint. Serve straws.
Gin Julep.
One small lump of sugar dissolved with a little water in a long thin glass, a few sprigs of mint, stems down, fill with fine ice, add one jigger of gin; mix, trim with fruit and sprigs of mint. Serve with straws.
Mint Julep (Southern Style).
Half a tablespoonful fine sugar dissolved in a long thin glass with a little water, add a few sprigs of mint, stems down, fill the glass with fine ice, add half a jigger of brandy, half jigger rum; mix well, trim with fruit and sprigs of mint. Serve straws.
Whiskey Julep.
Prepare in the same manner as Brandy Julep, using whiskey in place of brandy.
Knickerbein.
A wineglass one-third full of vanilla cordial, the yolk of one egg, cover the egg carefully with benedictine, fill the glass with kümmel, add two drops of Angostura bitters. See that the different ingredients are not mixed.
Knickerbocker.
Put into a long glass the juice of half a lemon, one pony raspberry syrup, half a pony curaçoa, one jigger St. Croix rum, fill the glass with fine ice; mix well, trim with a slice of pineapple, orange and lemon. Serve with straws.
Lalla Rookh.
A mixing-glass half-full fine ice, add one pony vanilla cordial, one-half jigger brandy, half a jigger rum, a small spoonful fine sugar, a whiskey-glass full cream; shake well, strain into a long thin bar-glass.
Angostura Lemonade.
The juice of one lemon, one tablespoonful fine sugar in a mixing-glass half-full fine ice, add three dashes Angostura bitters, fill up with water; shake well, put in long thin glass, trim with fruits in season. Serve on ice with straws or strain, as desired.
Lemon Squash.
Cut a whole lemon into halves, place them in a mixing-glass, add one tablespoonful of powdered sugar, crush the lemon with muddler to extract the juice, fill the glass half-full fine ice, add a cold bottle of plain soda, mix with spoon; put all into a long thin punch-glass, ornament with fruits in season, and serve with straws.
Lemon Syrup.
Take one gallon gum-syrup, add to it three pints of pure lemon juice, put on the fire and bring to the boiling-point; when cold bottle, cork, and keep in a cool place.
Egg Lemonade.
A mixing-glass half-full fine ice, the juice of half a lemon, one tablespoonful fine sugar, one egg, fill with water; shake well, and strain, or leave on ice and serve with straws.
Phosphate Lemonade.
One tablespoonful fine sugar, one tablespoonful acid phosphate in a mixing-glass; fill half-full fine ice, fill with water; shake well, trim with fruit in season. Serve straws or strain.
Plain Lemonade.
The juice of one lemon in a mixing-glass half full fine ice, add one tablespoonful fine sugar, fill with water; shake well, trim with fruit and serve with straws, or strain to suit customer.
Rhine-Wine Lemonade.
Make a plain lemonade, strain it into a long thin glass, trim with fruit, top it off with a jigger of Rhine-wine.
Seltzer Lemonade.
Prepare same as Plain Lemonade, using seltzer in place of water; mix with long bar-spoon.
Soda Lemonade.
Prepare same as Seltzer Lemonade; use a bottle of plain soda in place of seltzer.
Tea Lemonade.
Prepare in the same manner as a Plain Lemonade, using cold tea in the place of water.
Limeade.
Mix same as Plain Lemonade, using the juice of limes in place of lemon.
Italian Wine Lemonade.
Dissolve one tablespoonful fine sugar with a little water in a long thin punch-glass, add half a pony raspberry syrup, the juice of the quarter of an orange, the same of lemon, one jigger dry sherry, fill the glass three-fourths full fine ice, then fill with cold water; mix well, ornament with fruit in season. Serve straws.
White Lion.
Cut the peel of half a lemon from it in one long thin piece, place it in a mixing-glass, add the juice of half a lemon, one tablespoonful fine sugar, one tablespoonful raspberry syrup, one jigger St. Croix rum, one pony curaçoa; mix well, put all in a long thin glass, ornament with fruit. Serve straws.
Alderman’s Nip.
A small lump of ice in a whiskey-glass, one dash acid phosphate, a small piece lemon-peel, one dash Peyschaud bitters, two dashes gum-syrup, one jigger whiskey; serve with a small bar-spoon in the glass.
Cider Nectar.
A long thin glass half-full fine ice, one and a half jiggers cider, half a jigger brandy, half a jigger sherry, a tablespoonful gum-syrup; mix well with spoon, fill with seltzer, trim with fruit. Sip with straws.
Port Wine Negus.
This is simply a hot port. Take one lump of sugar in a hot-drink glass, add one jigger port wine, fill with hot water; mix, grate nutmeg on top.
Sherry Wine Negus.
Prepare same as Port Wine Negus, using sherry in place of port wine.
Orangeade.
The juice of half a juicy orange, the juice of a quarter of a lemon, half a tablespoonful fine sugar; put in a mixing-glass, fill half-full fine ice, fill with cold water. Mix well, serve with straws in a long thin glass, trim with fruit.
Café Parfait.
Three lumps of ice in a mixing-glass, add one jigger strong coffee, three jiggers pure cream, half a teaspoonful fine sugar; shake until cold, strain into long thin glass.
Pousse Cafe (American Style).
Fill a thin cordial-glass with one-fourth maraschino, one-fourth orange curaçoa, one-fourth green chartreuse, and one-fourth brandy. Be careful to have the cordials in separate layers.
Pousse Cafe (French Style).
Fill a pousse-café glass one-fifth full grenadine, one-fifth maraschino, one-fifth orange curaçoa, one-fifth green chartreuse, one-fifth cognac; keep liqueurs in separate layers.
Pousse Cafe (Jersey Lily).
A pony-glass half-full maraschino, fill up with brandy, add five drops Angostura bitters. Be careful to keep colors separate.
Pousse Cafe (New Orleans Style).
A sherry wineglass one-fifth full maraschino, one-fifth raspberry syrup, one-fifth orange curaçoa, one-fifth green chartreuse, one-fifth brandy. Ignite the brandy, let it burn a few moments, extinguish, and serve.
Pousse d’Amour.
A sherry-glass one-third full of maraschino, carefully add the yolk of a fresh egg, fill the glass with yellow chartreuse; keep the two liqueurs in separate layers.
Peach and Honey.
Pour a little peach brandy into a small bar-glass, add a teaspoonful honey; mix well. Place peach brandy before customer and allow him to help himself.
Peach Blow.
Crush six ripe strawberries with half a tablespoonful fine sugar in a mixing-glass, fill glass one-third full fine ice, add one jigger brandy, fill up with milk; shake well, strain.
Pick Me Up.
A mixing-glass half full fine ice, half a pony absinthe, one jigger vermouth; shake well until cold, strain into a star-glass, fill with seltzer.
Apple Brandy Punch.
Fill a mixing-glass three-fourths full of fine ice, add the juice of half a lemon, one tablespoonful fine sugar, one jigger apple brandy; shake well. Serve on ice with straws or strain, trim with fruit.
Arrack Punch.
Squeeze the juice of half a lemon into a mixing-glass half-full of fine ice, add one tablespoonful fine sugar, one jigger arrack; shake well, and serve same as Apple Brandy Punch.
Boating Club Punch.
In a mixing-glass the juice of one lime, one tablespoonful fine sugar, add a little water, fill glass half-full fine ice, add one-half jigger brandy, half jigger St. Croix rum; shake well, serve on ice in a long thin glass, ornament with fruits in season. Serve straws.
Hot Boland Punch.
A hot-drink glass one-third full boiling water, add one lump of sugar, one jigger Scotch whiskey, fill up with ginger ale, add a piece twisted lemon peel, grate nutmeg on top.
Bonanza Punch (For a Party).
Five quarts cold water, four and one-half pounds of fine sugar, the juice of twelve lemons, three oranges, one can pineapple, one-half pint Tom gin, one pint white wine. Grate the rinds of three lemons and two oranges into a bowl, add the juice of the oranges and lemons.
Put two quarts water, two pounds sugar, and the juice of pineapple on the fire, make a hot syrup of this, then pour it on the grated rinds and the juice to draw the flavor; chop the pineapple fine and add to mixture; stir well and strain all into a large punch-bowl half-full of very fine ice, add remainder of sugar and water, the gin, and wine; mix until cold, trim with fruit. Serve on ice with straws.
Brandy Punch.
A mixing-glass half-full fine ice, add one tablespoonful fine sugar, the juice of half a lemon, one jigger brandy; shake well, serve on ice in long thin glass, trim with fruit. Serve with straws.
Brandy Punch (Strained).
Prepare in the same manner as Brandy Punch, strain into fancy glass, ornament with fruit. Serve.
Brandy Milk Punch.
A large mixing-glass one-third full fine ice, half a tablespoonful fine sugar, one jigger brandy, fill with cold milk; shake well, strain into a long thin punch-glass, grate a little nutmeg on top. Serve straws.
Canadian Club Punch.
One tablespoonful fine sugar dissolved in a little water in mixing-glass, fill half-full fine ice, add the juice of half a lemon, one jigger Walker Canadian whiskey; shake well, strain into fancy glass, top off with a little claret, trim with fruit.
Century Club Punch.
Fill a mixing-glass half-full fine ice, add one tablespoonful fine sugar, a little water, the juice of half a lemon, half a jigger Jamaica rum, half a jigger St. Croix rum; shake well. Serve in a long thin glass with straws, trim with fruits in season.
Champagne Punch.
Dissolve one tablespoonful fine sugar with a little water in a glass pitcher or a punch-bowl, add a few lumps of clear ice, the juice of half a lemon, a few slices orange and pineapple, one bottle plain soda; mix well, add one pint champagne. Stir well and serve.
Fancy Champagne Punch.
Put into a glass pitcher or a punch-bowl a few lumps clear ice, six lumps of domino sugar, one pint Burgundy, one orange cut in thin slices, one half lemon sliced, one pony brandy, one pony maraschino, one pint cold apollinaris, one pint cold champagne; mix well. Serve in punch-glasses.
Chocolate Punch.
A mixing-glass half-full fine ice, add one tablespoonful fine sugar, one egg, one-half jigger port wine, one-half jigger brandy, the juice of half a lemon; shake well, strain into fancy glass.
Cider Punch.
Dissolve one tablespoonful fine sugar with a little water and the juice of a quarter of a lemon in a mixing-glass, fill half-full with fine ice, add one pony brandy, fill up with cider; mix well. Serve on ice, with straws, trim with fruit in season.
Claret Punch.
Dissolve one and a half tablespoonfuls fine sugar with one jigger water in a large mixing-glass, add the juice of a quarter of a lemon, two jiggers claret, fill the glass with fine ice; shake well, serve in a long thin punch-glass, leave on ice or strain, trim with fruit. If on ice serve straws.
Club Punch.
One tablespoonful fine sugar dissolved in a little water in a mixing-glass, fill glass half full fine ice, add the juice of half a lemon, one-third jigger Jamaica rum, two-thirds jigger St. Croix rum; mix well, strain into a fancy glass, trim with fruit, top off with a little port wine.
Cosmopolitan Punch.
Mix same as Claret Punch, adding a pony brandy before shaking.
Curaçoa Punch.
One-half tablespoonful fine sugar, the juice of half a lemon, one pony curaçoa, one pony brandy in mixing-glass, fill with fine ice; shake well. Put into long thin glass, add a dash of Jamaica rum, trim with fruit. Serve straws.
Domino Punch.
Dissolve a tablespoonful fine sugar with a little water and the juice of half a lemon, add one pony of port wine, one pony brandy, a dash of maraschino. Put all in mixing-glass, fill with fine ice; shake well, strain into a fancy glass, ornament with choice fruit.
Fedora Punch.
A tablespoonful fine sugar dissolved in a mixing-glass with a little water, add the juice of half a lemon, one pony brandy, one pony Bourbon whiskey, half a pony curaçoa, half a pony Jamaica rum, fill the glass with fine ice; shake well. Serve in a long thin punch-glass, trim with fruit. Sip with straws.
Fish House Punch.
Fill a mixing-glass half-full fine ice, add the juice of half a lemon, one tablespoonful fine sugar, half a jigger brandy, half a pony Jamaica rum, half a pony peach brandy; shake well, strain into thin punch-glass.
Gin Punch.
A mixing-glass half-full fine ice, half a tablespoonful fine sugar, the juice of half a lemon, one jigger gin; shake well. Serve on ice with straws or strain, trim with fruit.
Gin Puff.
A mixing-glass half-full fine ice, add one jigger Tom gin, two jiggers milk; shake well, strain into a medium-sized glass and fill with siphon seltzer.
Gin Milk Punch.
Put into a large mixing-glass one tablespoonful fine sugar, add one jigger Tom gin, fill the glass one-third full fine ice, fill up with milk; shake well, strain into a long punch-glass, grate a little nutmeg on top. Serve.
Gin Tea Punch.
Grate off the yellow part of the rinds of six lemons into a punch-bowl, add one pound cut-loaf sugar, the juice of the six lemons, half a pint of boiling water; mix well, add two quarts old Tom gin. Infuse one teaspoonful coriander seeds in a pint of boiling green tea for twenty minutes, then add while hot to the mixture in the bowl, stir well and when cold strain, bottle, cork and seal. Keep in a cool place.
Glee Club Punch.
Put two lumps of sugar into a hot-drink glass, add a little lemon juice, three cloves, one small piece cinnamon, fill the glass half-full of boiling water, add one dash brandy, fill up with warm claret; mix well, grate a little nutmeg on top.
Hancock Punch.
Fill a mixing-glass half-full of fine ice, add the juice and rind of half a lime, half a tablespoonful fine sugar, one third of a jigger St. Croix rum, two-thirds of a jigger whiskey; shake well, strain into long thin eight-ounce glass, fizz up with a little siphon seltzer.
Horsford Punch.
Dissolve half a tablespoonful fine sugar with a little water in a mixing-glass, add one teaspoonful Horsford’s Acid Phosphate, one jigger brandy; shake well, strain into fancy glass, trim with fruit.
Imperial Punch.
Dissolve one tablespoonful fine sugar in a mixing glass with a little water, add two jiggers claret, half a pony of maraschino, a little grated nutmeg, two thin slices lemon, fill the glass with fine ice, add a squirt of seltzer; mix well, trim with fruit. Serve straws.
Irish Punch.
Fill a mixing-glass half-full of fine ice, add one tablespoonful fine sugar, a little water, the juice of half a lemon, one jigger Irish whiskey; mix well, strain into a fancy bar-glass, trim with fruit, or leave on ice, and serve with straws.
Jamaica Rum Punch.
Prepare in the same manner as Irish Punch, substituting Jamaica rum for Irish whiskey.
Japanese Punch.
One lump cut-loaf sugar dissolved with a little hot water in a hot-drink glass, add the juice of half a lime, half a jigger arrack, half a jigger brandy, fill the glass with hot tea; mix and serve. This punch is usually served with cake.
Fancy Kirsch Punch (For a Party).
Mix two quarts of water with two pounds of fine sugar, the juice of four lemons and one pint Kirschwasser. When the sugar is dissolved, strain the mixture into a punch-bowl containing a large lump of ice, stir until cold; then beat the whites of four eggs firm, add to the punch, sprinkle a little cinnamon on top.
Kirschwasser Punch.
Dissolve one tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half a lemon, half a pony maraschino, one jigger Kirschwasser, fill the glass with fine ice. Mix well, trim with fruit. Sip with straws.
Knickerbocker Punch.
Fill a mixing-glass half-full fine ice, add half a tablespoonful fine sugar, three dashes pineapple syrup, three dashes curaçoa, the juice of half a lemon, one jigger St. Croix rum; mix well, strain into a fancy bar-glass, trim with fruit.
Manhattan Punch.
The juice of half a lemon in a mixing-glass, add half a tablespoonful fine sugar, two dashes Angostura bitters, one-half jigger whiskey, one-half jigger French vermouth; shake well, serve on ice in long glass, trim with fruit. Sip with straws.
Medford Rum Punch.
Dissolve a tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half a lemon, fill the glass half-full fine ice, add one jigger Medford rum; mix well, strain into fancy bar-glass, and trim with fruit, or leave on ice and serve straws.
Mikado Punch.
Put into a mixing-glass one tablespoonful fine sugar, dissolve it with a little water, fill the glass half-full fine ice, add the juice of half a lemon, half a jigger brandy, half a jigger St. Croix rum; shake well, strain into a fancy bar-glass and ornament with fruit, or leave on ice and serve straws.
Milk Punch.
Fill a large mixing-glass one-third full of fine ice, add one tablespoonful fine sugar, half a jigger brandy, half a jigger St. Croix rum, fill up with milk; shake well, strain into a long thin punch-glass, and grate a little nutmeg on top.
Mississippi Punch.
In a mixing-glass one tablespoonful fine sugar, dissolve in a little water, add juice of half a lemon, half a jigger Bourbon whiskey, half a jigger Jamaica rum, one jigger brandy, fill the glass with fine ice; shake well, put in long thin punch-glass, ornament top with fruit. Serve straws.
National Punch.
Fill a mixing-glass half-full of fine ice, add the juice of half a lemon, one tablespoonful of fine sugar, half a jigger brandy, one jigger Rhine-wine; mix well. Serve on ice in a long punch-glass, ornament with fruit, float a little Jamaica rum on top. Serve straws.
Orange Punch.
Dissolve one tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half an orange, the juice of half a lime, one jigger eau de vie d’oranges or orange brandy, fill the glass with fine ice; mix well; strain into fancy bar-glass, trim with fruit.
Orgeat Punch.
In a mixing-glass the juice of half a lemon, one jigger orgeat syrup, one jigger whiskey, fill the glass with fine ice; shake well, put all into a long thin punch-glass, trim with fruit, top off with claret. Serve with straws.
Peach Punch.
Put into a mixing-glass half a peach, either fresh or canned, one tablespoonful fine sugar, the juice of one-fourth of a lemon, one jigger brandy, fill with fine ice; mix well. Serve in the ice or strain into a fancy bar-glass.
Poland Punch.
Squeeze the juice of half a lemon into a mixing glass, add one tablespoonful fine sugar, one jigger whiskey, fill the glass with fine ice; shake well; strain into a long thin glass, fill up with cold Poland water.
Port Wine Punch.
The juice of half a lemon, half a tablespoonful fine sugar, one jigger port wine in a mixing-glass, fill up with fine ice; mix well. Serve in ice with straws, or strain into fancy glass, trim with fruit.
Presidential Punch.
Beat up the yolks of two eggs with two tablespoonfuls fine sugar, add two jiggers of orange brandy and the juice of half a lemon; mix well; divide into two hot-drink tumblers, fill with hot water, stir well, grate nutmeg on top. Serve.
Rebb. Davis Punch.
Crush half a lemon in a Briggs House glass, add one tablespoonful fine sugar, one lump ice, one jigger whiskey; mix well, trim with fruit, add a squirt of seltzer. Serve.
Rhine-Wine Punch.
A mixing-glass half-full fine ice, one tablespoonful fine sugar, the juice of one-fourth a lemon, two jiggers Rhine-wine; mix well, fill with siphon seltzer, trim with fruit. Serve straws.
Roman Punch.
Fill a large mixing-glass half-full of fine ice, add the juice of half an orange, the juice of half a lemon, one tablespoonful fine sugar, a little water to dissolve the sugar, half a jigger Jamaica rum, half a jigger brandy; mix well, trim with fruit. Serve on ice with straws.
Ruby Punch.
Dissolve half a tablespoonful fine sugar with a little water in a mixing-glass, fill the glass half full fine ice, add the juice of half a lemon, half a jigger port wine, half a jigger arrack, fill up with cold tea; mix well, trim with fruit. Serve straws.
Russian Punch.
The juice of half a lemon, one tablespoonful fine sugar in a mixing-glass half-full fine ice, add half a jigger allash, half a jigger orange brandy; mix well; strain into fancy bar-glass, trim with fruit.
Russian Tea Punch.
Dissolve one pound of cut loaf sugar in three pints of hot green tea, add the juice of three lemons and three jiggers of creme d’allash, a few thin slices of lemon, serve hot, or when cold ice well and sip with straws.
Sauterne Punch.
In a mixing-glass, dissolve one tablespoonful fine sugar in a little water, add three slices of lemon, one and a half jiggers sauterne, fill the glass with fine ice; mix well. Put all into a long thin punch-glass, trim with fruit. Serve straws.
Scotch Whiskey Punch.
Prepare in the same manner as Brandy Punch, substituting Scotch whiskey for brandy.
Sherry Punch.
A mixing-glass half-full fine ice, half a tablespoonful fine sugar, the juice of one-fourth a lemon, the juice of one-fourth an orange, one and a half jiggers sherry; mix well, trim with fruit. Serve straws.
Siberian Punch.
The juice of half a lemon, one jigger water, and one tablespoonful fine sugar, dissolved in a mixing-glass, add one jigger Czarowitch (eau de vie d’oranges), fill the glass with fine ice; shake until very cold. Serve in a long thin glass, ornament with fruit. Sip with straws.
St. Charles Punch.
In a mixing-glass one teaspoonful fine sugar dissolved in a little water, add the juice of half a lemon, one jigger port wine, one pony brandy, a few dashes curaçoa, fill the glass with fine ice; mix well. Put all in a long thin glass, trim with fruit. Serve straws.
St. Croix Rum Punch.
One tablespoonful fine sugar dissolved with a little water in a mixing-glass, add the juice of half a lemon, one jigger of St. Croix rum, fill the glass with fine ice; mix well. Serve on ice with straws or strain, trim with fruit.
Steinway Punch.
Make a plain whiskey punch, strain into a long thin glass, and fill up with cold apollinaris water.
Tip Top Punch.
Put four lumps ice in a long thin glass, add one lump sugar, two slices lemon, one slice orange, one slice pineapple, one pony brand, fill the glass with cold champagne, stir with long bar-spoon. Sip with straws.
Vanilla Punch.
Dissolve one tablespoonful fine sugar, with a little water in a mixing-glass, add the juice of half a small lemon, two dashes curaçoa, one jigger cognac, half a jigger vanilla cordial; mix well. Serve in long thin punch-glass, ornament with fruit. Serve straws.
West Indian Punch.
One lump of sugar dissolved in a little water in a mixing-glass, add the juice of half a lime, half a pony brandy, one jigger old Madeira, fill the glass with cracked ice; mix until cold, strain into fancy glass, decorate with berries and sliced fruit.
Whiskey Punch (Plain).
Fill a mixing-glass half-full fine ice, add one tablespoonful fine sugar, the juice of half a lemon, one jigger whiskey; mix well. Serve in long thin glass, trim with fruit. Sip with straws.
Whiskey Punch (Strained).
Prepare same as Plain Whiskey Punch, but strain into a fancy bar-glass before trimming with fruit.
Yale Punch.
In a punch-bowl containing a few large lumps of clear ice put four lumps of sugar, the juice of half a lemon, and one-half pint of red Burgundy to every quart of cold dry champagne; mix well, ornament with fruit. Pour champagne in last.
Brandy Rickey.
In a thin medium-sized glass put one lump of ice, the juice of half a lime, one jigger brandy, fill the glass with siphon carbonic water; drink while effervescent.
Canadian Rickey.
Is prepared in the same manner as Brandy Rickey, substituting Canadian Club whiskey for brandy.
Gin Rickey.
Prepare same as Brandy Rickey, substituting gin for brandy.
Reviver.
A sherry-glass one-third full maraschino, one-third noyau, and one-third yellow chartreuse.
Rhine-Wine and Seltzer.
Fill a thin glass half full of Rhine-wine, then fill up with seltzer. This is a favorite summer drink.
Rock and Rye.
Pour into a whiskey-glass one teaspoonful pure rock-candy syrup, add a small bar-spoon, and allow the customer to help himself to the whiskey.
Rum and Gum.
Place before the customer a whiskey-glass containing one teaspoonful gum syrup, and a small bar-spoon, then hand out the desired kind of rum and allow him to help himself.
Rum and Sugar.
Serve in the same manner as Rum and Gum, substituting a lump of sugar dissolved in a little water for gum.
Scotch Whiskey Rickey.
Concoct in the same manner as Brandy Rickey, substituting Scotch whiskey for brandy.
Vermouth Rickey.
Place one lump of ice in a medium-sized bar-glass, add the juice of half a lime, one jigger vermouth; stir with spoon, fill up with carbonic water, drink during effervescence.
Whiskey Rickey.
Prepare in the same manner as Vermouth Rickey, substituting whiskey for vermouth.
Ale Sangaree.
Dissolve a bar-spoonful of fine sugar in a glass of ale, mix well, and grate a little nutmeg on top.
Brandy Sangaree.
Fill a mixing-glass half-full of fine ice, add half a tablespoonful of fine sugar, one jigger brandy; shake well and strain, grate nutmeg on top.
Gin Sangaree.
Prepare same as Brandy Sangaree, using gin in place of brandy.
Port Wine Sangaree.
Prepare same as Brandy Sangaree, substituting port wine for brandy.
Sherry Sangaree.
Same as Port Wine Sangaree, using sherry wine in place of port.
Sam Ward.
This delicious after-dinner drink can be made either from yellow chartreuse or maraschino. Fill a claret-glass with very fine shaved ice, remove the rind from a slice of lemon, fit it on the inside of the rim of the glass; place a small piece twisted lemon-peel in the centre and fill up with the desired liqueur.
Schickler.
Pour into a long thin punch-glass one pony of brandy, one pony of grenadine, add one lump of ice, one bottle of cold plain soda; mix with long bar-spoon. Drink during effervescence.
Brandy Scaffa.
Pour into a cordial-glass one-third maraschino, one-third green chartreuse, one-third brandy. Be careful to keep the liqueurs in separate layers.
Scotch Whiskey and Soda.
Place a lump of ice in a long thin glass, add one jigger of Scotch whiskey and a bottle of cold plain soda.
Shandy Gaff.
In a glass pitcher mix one pint of Bass ale with one bottle of imported ginger ale, or fill a glass half-full of ale, then fill with ginger ale.
Sherry and Bitters.
Two dashes of Peyschaud or Angostura bitters in a sherry-glass, twist the glass until inside is covered, then fill with sherry.
Sherry and Egg.
Pour a little sherry into a fancy claret or sour-glass, add a fresh egg (be very careful not to break the yolk), then fill up with sherry.
Columbia Skin.
Put a small bar-spoon and a piece of twisted lemon-peel into a whiskey-glass, add one jigger whiskey, and fill the glass with hot water.
Scotch Whiskey Skin.
Prepare in the same manner as Columbia Skin, using Scotch whiskey.
Whiskey Skin.
Prepare same as Columbia Skin, the two being the same, only known by the two different names.
Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
Gin Sling (Cold).
Prepare same as Cold Brandy Sling, substituting gin for brandy.
Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using Scotch whiskey in place of brandy.
Whiskey Sling (Cold).
Concoct same as Cold Brandy Sling, substituting plain whiskey for brandy.
Brandy Smash (No. 1).
Dissolve one lump of sugar in a mixing-glass with a little water, add a few sprigs of fresh mint, press them gently with a muddler to extract flavor, fill the glass three-fourths full of fine ice, add one jigger brandy; mix well. Take an old-fashioned champagne glass, place a sprig of mint, stem down, in the hollow stem of glass, trim with fruit, then strain the mixture into the prepared glass.
Brandy Smash (No. 2).
Prepare same as Brandy Smash No. 1, but serve on ice same as Brandy Julep, and add a dash of Jamaica rum before serving.
Gin Smash (Strained).
Prepare in precisely the same manner as Brandy Smash No. 1, substituting gin for brandy.
Gin Smash (on Ice).
Prepare same as strained Gin Smash, leave on ice, and serve in the same manner as Gin Julep.
Medford Rum Smash.
Prepare and serve in the same manner as Brandy Smash No 1, substituting Medford rum for brandy.
Whiskey Smash.
Mix same as Brandy Smash No 1, using whiskey in place of brandy.
Snowball.
In a large mixing-glass put one pony brandy or fine whiskey, add one-half tablespoonful fine sugar, one fresh egg, fill the glass half-full fine ice; shake well, and strain into a long thin punch-glass, fill up with cold imported ginger ale. Stir and serve.
Apple Brandy Sour.
A mixing-glass half-full fine ice, add three dashes gum syrup, the juice of one-fourth of a lemon, one jigger apple brandy; mix well, strain into sour-glass, trim with fruit.
Brandy Sour.
Prepare same as Apple Brandy Sour, substituting brandy for apple brandy.
Champagne Sour.
Saturate a lump of loaf-sugar with lemon juice, put into a long thin half-pint glass, add a piece of ice and a slice of lemon, fill up with cold champagne, stir and serve.
Continental Sour.
Make a plain sour of the desired liquor and top off with claret.
Gin Sour.
Prepare same as Brandy Sour, using gin in place of brandy.
Jersey Sour.
Mix same as Apple Brandy Sour, using half a tablespoonful fine sugar in place of gum syrup.
Medford Rum Sour.
Concoct in same manner as Brandy Sour, substituting Medford rum for brandy.
St. Croix Sour.
Same as Medford, substituting St. Croix rum.
Whiskey Sour.
Prepare in same way as plain Brandy Sour, using whiskey in place of brandy.
Split Turkay.
Put the white of one egg into a mixing-glass, add half a tablespoonful fine sugar, the juice of one-fourth of a lemon, one jigger Tom gin, one jigger Italian vermouth, fill with fine ice; shake well, strain into two long bar-glasses, and fill up with cold carbonic or seltzer water. This is a pleasant ladies’ drink.
Stone Fence.
Serve plain whiskey or apple brandy with cider on the side.
Stone Wall.
One lump of ice in a long thin punch-glass, one bar-spoonful fine sugar, one jigger of whiskey, add a bottle of cold plain soda; stir and drink during effervescence.
Tam o’ Shanter.
Heat half a pint of ale to the boiling point, pour into a mug, add one teaspoonful fine sugar and one jigger of brandy; mix and grate a little nutmeg on top.
Syllabub.
The juice and grated outer skin of a large lemon, four glasses Rhine-wine, a quarter of a pound of sifted fine sugar. Mix the above, and let them stand some hours; then whip it, adding a pint of thick cream and the whites of two eggs cut to a froth.
Gum Syrup.
To two pounds of cut-loaf sugar add one quart of boiling water, stir until dissolved, strain, and when cold it is ready for use.
Raspberry Syrup.
Take equal parts of raspberry juice and plain syrup, put on the fire and let it come to the boiling point, strain through a thin cloth; when cold bottle and keep in a cool place.
Frappe Beef-Tea.
Dissolve a bar-spoonful of extract of beef in two jiggers of water, season to taste with celery bitters, pepper and salt, pour into a long thin glass, fill with fine ice; mix well, when cold. Sip with straws.
Brandy Toddy (Cold).
One lump of sugar dissolved with a little water in a whiskey-glass, add one lump of ice, one jigger brandy, a small piece twisted lemon-peel; mix with small bar-spoon; leave the spoon in the glass. Serve.
Brandy Toddy (Soft).
Fill a mixing-glass half-full of fine ice, add half a tablespoonful fine sugar, a little water, one jigger of brandy, a piece twisted lemon-peel; mix well with shaker, strain into sour-glass. Serve.
Gin Toddy (Cold).
Prepare in the same manner as Cold Brandy Toddy, substituting gin for brandy.
Gin Toddy (Soft).
Mix same as Soft Brandy Toddy, substituting gin for brandy.
Kentucky Toddy.
Dissolve one lump of sugar with a little water in a Briggs House glass, add one lump of ice about the size of an egg, one piece twisted lemon peel, one jigger Bourbon whiskey; mix with small bar-spoon, leave the spoon in the glass, grate a little nutmeg on top, and serve.
Southern Toddy.
Prepare this the same as Kentucky Toddy, which it is, but is called for by some by the above name.
Whiskey Toddy (Cold).
Prepare the same as Cold Brandy Toddy, substituting whiskey for brandy.
Tom and Jerry Mixture.
Take the whites of any quantity of eggs and beat to a stiff froth. Add one heaping tablespoonful of fine sugar for each egg. Beat the yolks of the eggs separately: mix together, adding a pinch of bicarbonate of soda, and beat to a stiff batter. Stir frequently so as to prevent the sugar from settling in the bottom of Tom and Jerry bowl.
How to Serve Tom and Jerry.
Put two tablespoonfuls of the above mixture into a Tom and Jerry mug; add half a jigger brandy and half a jigger rum, fill with boiling hot water or hot milk; mix well with a spoon, grate nutmeg on top and serve.
Tom and Jerry (Cold).
Serve same as above, using cold water or milk in place of hot.
Velvet.
Put a good-sized piece of ice into a glass pitcher, pour in at the same time one cold bottle Guinness’ stout and a cold pint of champagne; stir, and serve in champagne glasses.
Vermouth and Bitters.
Serve in the same manner as Sherry and Bitters, substituting vermouth for sherry.
Raspberry Vinegar.
Put four quarts of red raspberries and five pints of white vinegar into a jar, let them stand for five days, then strain through a fine sieve, add one pound of cut-loaf sugar, boil for twenty minutes, stirring well; when cold, bottle, cork, and keep in a cool place.
Wassail Bowl.
Bake two choice apples, cut them into quarters, place them in the bottom of a punch-bowl, add two tablespoonfuls of fine sugar, one tablespoonful of allspice, the juice and peel of one lemon, one quart of hot ale, and one pint of warm sherry; mix well and serve hot.
White Plush.
In a mixing-glass half-full of fine ice put one jigger Tom gin, one pony maraschino, fill up with fresh cream or milk; shake until very cold and frothy, then strain.
Widow’s Kiss.
A mixing-glass half-full fine ice, two dashes Angostura bitters, one-half a pony yellow chartreuse, one-half a pony benedictine, one pony of apple brandy; shake well, strain into a fancy cocktail-glass, and serve.
FROZEN BEVERAGES,
SUCH AS
WATER ICES, SHERBETS, AND
FROZEN PUNCHES.
Certain distinctions have been made in water ices. The varieties made with fruit juice, water, and sugar only are called water ices. Those with the addition of the whites of eggs are called sherbets.
Sherbets which are of a smooth, fine texture, but only half frozen, are sometimes called sorbets.
Water ices only half frozen, without stirring, and having a rough, icy texture, are called granites.
Frozen punches are made by adding liquor to the ices either before or after freezing.
Lemon Ice.
To one pound and a quarter of fine sugar add three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes, then add the lemon-juice; mix, strain, and freeze.
Orange Ice.
Three pints of water, one pound of sugar, five or six sweet oranges, according to size, the juice of one lemon. Make a hot, thick syrup of sugar and very little water. Peel half the oranges, divide them each in twelve or more parts by natural divisions, and drop the pieces of oranges in the boiling syrup. Grate the yellow part of the skin of the other three oranges in a bowl. Squeeze in the juice of the other oranges, add the syrup from the scalded orange slices, add water and lemon-juice to this syrup; mix, strain, and freeze; when half-finished stir in the sugared fruit.
Pineapple Water Ice.
Cut a ripe medium-sized pineapple in pieces, put in a jar or small tub and crush well; then put through a strainer; add to the juice obtained three quarts water and three pounds of fine sugar; mix and freeze.
Strawberry Water Ice.
Place the berries in a kettle over the fire; to each quart of berries add a full quart of water, and boil; then strain through fine sieve or cheesecloth. Add one pound of sugar to each quart of juice obtained; allow it to cool, then freeze.
Raspberry Water Ice.
Is made in the same manner as strawberry, substituting raspberries.
Water Ice.
Three oranges, three lemons, and two pounds of sugar are to be used for each half-gallon of water. Cut the fruit into quarters, leaving the peels on, mash or crush well in a jar or tub; squeeze through a strainer; mix the juice obtained with the water and sugar thoroughly, then freeze.
Bonanza Punch.
Five quarts of water, four and a half pounds of fine sugar, the juice of twelve lemons and three oranges, one can pineapple, one-half pint of Tom gin and one pint of Rhine wine. Grate the rinds of three lemons and two oranges into a bowl, adding the juice of all. Put two quarts of water, two pounds of fine sugar, and the juice of pineapple on the fire and make a hot syrup of it. Pour this on the grated rinds and juice to draw flavor. Chop the pineapple very fine, and add to the mixture. Mix and strain all into freezer, add remainder of sugar, water; add gin and wine, and freeze.
Kirsch Punch.
Mix two quarts water, three pounds sugar, the juice of four lemons and one pint Kirschwasser. Put in freezer. When nearly frozen, whip eight whites of eggs firm; mix in and freeze again.
Egg-Nogg Frappé.
Beat two eggs until light and creamy, add two tablespoonfuls fine sugar, beat again, then add half a jigger St. Croix rum and half a jigger brandy, one pint cream or rich milk; mix well and freeze.
Grape Sherbet.
Place two pounds of washed Concord grapes in a bowl and mash them thoroughly, squeeze out all the juice through a cheesecloth or a fine sieve; add an equal amount of cold water, the juice of two lemons, use sugar enough to sweeten, and freeze.
Tea Punch Frappé.
Prepare one quart of tea, sweeten to taste, strain, and when cold add the juice of one lemon, one jigger of Jamaica rum, and one jigger of brandy; mix and freeze until mushy.
Lemon Sherbet.
Use two quarts boiling water, eight lemons, the white of an egg, one quart sugar. Spread part of the sugar on a board, and after wiping the lemons with a damp cloth roll them in the sugar to extract the oil; then cut in halves, remove the seeds and squeeze out the juice. Boil all the sugar and water until clear. Remove the scum as it rises. Add the lemon-juice to the syrup, strain it and pour gradually on to the beaten white of an egg; mix and freeze.