Make Your Cocktail From The Drink Recipes in My-Kitchen
If you would rather have a Cocktail party than a tea party here are some recipies to help you out.
ABRICONTINE POUSSE CAFE - cocktail
Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino,
Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled.
The ingredients should be poured in one after the other from a small Wine glass,
with great care, to prevent the colors from blending. Ignite the Brandy on top,
and after it has blazed for a few seconds extinguishing it by placing a saucer
or the bottom of another glass over the blazing fluid. Then serve.
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ABSINTHE - cocktail
(When the customer asks for Absinthe without specifying any particular style
of service).
Pour 25ml of Absinthe into large Bar glass and let ice cold water drip
from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole
in the center. By filling the bowl of the Absinthe glass partly with Crushed
Ice, and the rest with water, the water will be ice cold as it drops from
the Absinthe glass.
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ABSINTHE, AMERICAN SERVICE - cocktail
Mixing glass ¾ full Crushed Ice.
4 dashes Gum Syrup.
a 25ml measure of Absinthe.
Shake until outside of shaker is well frosted; strain into large Champagne
glass and serve.
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ABSINTHE COCKTAIL - cocktail
Mixing glass ¾ full Crushed Ice.
a 25ml measure of Water.
a 25ml measure of Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.
Stir; strain into Cocktail glass and serve.
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ABSINTHE FRAPPE - cocktail
Fill medium Bar glass full of Crushed Ice.
1 teaspoonful Benedictine.
a 25ml measure of Absinthe.
Shake until outside of Shaker has frosty appearance; strain into six-ounce
Shell glass and serve.
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ABSINTHE, FRENCH SERVICE - cocktail
Pour a 25ml measure of Absinthe into a Champagne glass which is standing
in a bowl. Fill the bowl of your Absinthe glass with Crushed Ice and water.
Raise the bowl and let the Ice Water drip into the Absinthe until the proper
color is obtained. Serve in thin Bar glass.
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ABSINTHE, ITALIAN SERVICE - cocktail
a 25ml measure of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
13ml of Anisette.
Pour Ice Water in glass, at same time stirring gently with Bar Spoon.
Serve.
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ADMIRAL SCHLEY HIGH BALL - cocktail
Drop a piece of Ice into a High Ball glass.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Lemon Juice.
a 34ml measure of Irish Whiskey.
a 34ml measure of Tokay, Angelica or Sweet Catawba Wine.
Fill up with Apollinaris or Seltzer.
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ALE FLIP - cocktail
Fill an Ale glass nearly full.
1 teaspoonful of Bar Sugar.
Break in 1 whole Egg; grate a little Nutmeg on top and serve the drink with a
spoon alongside of the glass.
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ALE SANGAREE - cocktail
Dissolve in an Ale glass 1 teaspoonful Bar Sugar. Fill up with Ale and serve
with grated Nutmeg on top.
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AMERICAN POUSSE CAFE - cocktail
Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, Curacoa
and Brandy in equal proportions until the glass is filled. Then proceed as for
Abricontine Pousse Cafe.
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APOLLINARIS LEMONADE - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
2 teaspoonfuls Icing sugar .
1 Lemon's Juice.
Fill up with Apollinaris; stir; strain into Lemonade glass dress with Fruit
and serve.
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APPLE JACK COCKTAIL - cocktail
Fill large Bar glass ¾ full Crushed Ice.
3 dashes Gum Syrup.
3 dashes Raspberry Syrup.
a 14ml measure ofs Applejack.
Shake; strain into Cocktail glass and serve with piece of Lemon Peel twisted
on top.
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APPLEJACK FIX - cocktail
Fill large Bar glass with Crushed Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
¼ Juice of 1 Lemon.
3 dashes of Curacoa.
4 dashes of any Fruit Syrup.
25ml Applejack Brandy.
Stir; dress with Fruits; serve with Straws.
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APPLEJACK SOUR - cocktail
Fill large Bar glass ¾ full Crushed Ice.
2 teaspoonfuls Bar Sugar, dissolved in little Water.
3 dashes lemon or Lime Juice.
25ml Applejack.
Stir well; strain into Sour glass; dress with Fruit and Berries and
serve.
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"Arf-And-Arf" - cocktail
Pour into an Ale glass or mug ½ Porter and ½ Ale, or Porter and Stout with
Ale, or ½ Old and ½ New Ale.
The use of the Porter and Ale is more prevalent in England. In the United
States ½ Old and ½ New Ale is usually used when this drink is called for, unless
otherwise specified.
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ARRACK PUNCH - cocktail
Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris Water in
which a heaping teaspoonful of Bar Sugar has been dissolved. Add:
1 Lump Ice.
a 34ml measure of Batavia Arrack.
a 14ml measure of Jamaica Rum.
Stir well; dash with Champagne; stir again briskly; dress with Fruit and
Serve.
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ASTRINGENT - cocktail
½ Wineglass Port Wine.
6 dashes Jamaica Ginger.
Fill up with Brandy; stir gently and serve with little Nutmeg on top.
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AUDITORIUM COOLER - cocktail
Into large Bar glass squeeze Juice of 1 Lemon.
1 teaspoonful Bar Sugar.
1 bottle Ginger Ale off the ice.
Stir; decorate with Fruit and Berries, Serve.
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ALL RIGHT COCKTAIL - cocktail
Use a large Mixing glass filled with Lump Ice.
25ml Rye Whiskey.
a 34ml measure of Orange Curacoa.
1 dash of Angostura Bitters.
Shake well; strain into Cocktail glass and serve.
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BACARDI COCKTAIL - cocktail
Use a large Mixing glass.
Fill with Lump Ice.
a 25ml measure of Cusinier Grenadine.
25ml Bacardi Rum.
Shake well and serve in a Cocktail glass.
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BACARDI COCKTAIL—Country Club Style - cocktail
Use a large Mixing glass.
Fill with Lump Ice.
½ Lime Juice.
2 dashes Imported Grenadine.
25ml Bacardi Rum.
Shake well; strain into Cocktail glass and serve.
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BALDY COCKTAIL - cocktail
Use a large Mixing glass with Lump Ice.
25ml of Burnette's Old Tom Gin.
a 25ml measure of Orange Juice.
1 Dash of Orange Bitters.
Shake; strain into Cocktail glass and serve.
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BAMBOO COCKTAIL - cocktail
Fill large Bar glass ⅓ full Fine Ice.
¾ Sherry Wine.
¾ Italian Vermouth.
Stir; strain into Cocktail glass. Serve.
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BLACK COW - cocktail
Use a large Mixing glass with Lump Ice.
50ml of Cream.
1 bottle Sarsaparilla.
Stir well and serve with Straws.
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BLOOD HOUND COCKTAIL - cocktail
Fill large Bar glass ½ full Crushed Ice.
Add ½ dozen fresh Strawberries.
25ml Burnette's Old Tom Gin.
Shake well; strain into Cocktail glass and serve.
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BOMBAY COCKTAIL - cocktail
Use a Claret glass.
a 13ml measure of Olive Oil.
a 13ml measure of Vinegar.
a 13ml measure of Worcestershire Sauce.
Break one Ice Cold Egg into glass.
Add salt and Spanish Paprica and serve.
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BENEDICTINE - cocktail
Place an inverted Whiskey glass on the bar, set a 25ml glass on it and fill
up with Benedictine. Serve all liquors straight in this manner.
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BEEF TEA - cocktail
½ teaspoonful Beef Extract in small Bar glass.
Fill glass with Hot Water. Stir well while seasoning with Pepper, Salt and
Celery Salt. Serve with small glass of Cracked Ice and spoon on the
side.
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BISHOP - cocktail
1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Crushed Ice.
1 dash of Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with
Straws.
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BISHOP A LA PRUSSE - cocktail
Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a
light brown color, and then place them in a deep dish and scatter over them ½
lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover
the dish and set aside for 24 hours before the time to serve. When about ready
for the service, set the dish in boiling water; press the Juice from the Oranges
with a large spoon or wooden potato masher and strain the Juice through a fine
seive or cheese cloth. Then boil 1 pint of Port or Claret and mix it with the
Strained Juice. Serve in stem Claret glasses while warm. A little Nutmeg on top
improves the drink, but should not be added unless requested by customer or
guest.
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BISMARCK - cocktail
2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.
1 yolk of an Egg covered with Benedictine so as not to break the yolk.
½ Wineglass Kuemmel.
1 light dash Angostura Bitters.
The colors should be kept separate and great care exercised to prevent the
ingredients from running together.
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BIZZY IZZY HIGH BALL - cocktail
Drop 1 piece of Ice into a Highball glass.
2 dashes Lemon Juice.
2 teaspoonfuls Pineapple Syrup.
a 25ml measure of Sherry Wine.
a 25ml measure of Rye or Bourbon Whiskey.
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BLACK STRIPE - cocktail
Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add 1
tablespoonful of Molasses.
If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on
top.
If to serve cold, add ½ Wineglass Water. Stir well and fill up with Crushed Ice.
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BLACK AND TAN PUNCH (For party of 10) - cocktail
1 lb. white Sugar.
Juice of 6 Lemons.
1 quart Guinness Stout.
1 quart Champagne.
Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold.
Serve in Punch glasses dressed with Fruit.
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BLACKTHORNE COCKTAIL - cocktail
Fill Mixing glass ⅔ full Crushed Ice.
¼ teaspoonful Lemon Juice.
1 teaspoonful Syrup.
a 25ml measure of Vermouth.
½ Jigger Sloe Gin.
1 dash of Angostura Bitters.
2 dashes Orange Bitters.
Stir; strain into Cocktail glass and serve.
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BLACKTHORNE SOUR - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
4 dashes Lime or Lemon Juice.
1 teaspoonful Pineapple Syrup.
½ teaspoonful green Chartreuse.
25ml Sloe Gin.
Stir; strain into Claret glass; ornament with Fruit and serve.
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BLIZ'S ROYAL RICKEY - cocktail
Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.
½ Lime or ¼ Lemon.
4 dashes Raspberry Syrup.
a 25ml measure of Vermouth.
a 34ml measure of Gin.
Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.
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BLUE BLAZER - cocktail
Use two Pewter or Silver Mugs.
1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or 50ml) Scotch Whiskey.
Ignite the mixture, and while blazing pour it several times from one mug to
the other. Serve with a piece of twisted Lemon Peel on top.
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BOATING PUNCH - cocktail
Into a large Bar glass put:
2 teaspoonfuls Bar Sugar.
2 dashes Lemon Juice.
1 dash of Lime Juice.
Fill up with Crushed Ice and add:
a 25ml measure of Brandy.
25ml Santa Cruz Bum.
Stir; dress with Fruit and serve with Straws.
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BOMBAY PUNCH (2½-gallon mixture for 40 people) - cocktail
Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a
Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.
1 quart Brandy.
1 quart Sherry Wine.
1 quart Madeira Wine.
Stir well; empty into another bowl in which a block of Clear Ice has been
placed and add:
4 quarts of Champagne.
2 quarts Carbonated Water.
Serve into Punch glasses so that each person will have some of the
Fruit.
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BON SOIR ("Good Night") - cocktail
Fill a Sherry glass ½ full of Crushed Ice.
a 13ml measure of Benedictine.
a 13ml measure of Creme Yvette.
Fill up with Ginger Ale; stir gently and serve with a Straw cut in
two.
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BOSTON COOLER - cocktail
1 Lemon Rind in large Bar glass. 3 lumps Ice. 1 bottle Ginger Ale. 1 bottle
Sarsaparilla.
Serve.
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BOTTLE OF COCKTAIL - cocktail
Pour a quart of Whiskey or other Liquor desired into a Bar measure or glass
pitcher and add:
25ml Gum Syrup.
a 25ml measure of Curacoa.
an 18ml measure of Angostura Bitters.
Pour back and forth from one measure or pitcher into another measure or
pitcher until the liquid is thoroughly mixed. Bottle and cork.
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BRACE UP - cocktail
1 tablespoonful Bar Sugar in large Mixing glass.
3 dashes Boker's or Angostura Bitters.
3 dashes Lemon Juice.
2 dashes Anisette.
1 Egg.
25ml Brandy
½ glass Crushed Ice.
Shake well; strain into tall, thin glass; fill with Apollinaris and
serve.
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BRANDY AND GINGER ALE - cocktail
3 lumps of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle Ginger Ale.
Stir briskly and serve.
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BRANDY AND SODA - cocktail
2 pieces of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle plain Soda.
Stir briskly and serve.
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BRANDY FLIP - cocktail
Fill medium. Bar glass ¼ full Crushed Ice.
1 Egg broken in whole.
2 level teaspoonfuls Bar Sugar.
25ml Brandy.
Shake well; strain into small Shell glass; grate a little Nutmeg on top and
serve.
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BRANDY FLOAT - cocktail
Fill a Cocktail glass ⅔ full of Carbonated Water.
a 25ml measure of Brandy floated on top.
(Use spoon to float the Brandy).
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BRANDY JULEP - cocktail
Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping
teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water
with a Muddler until the flavor of the Mint has been extracted. Then withdraw
the Mint and pour the flavored Water into a tall Shell glass or large Goblet,
which has been filled with fine Ice, and add:
25ml of Brandy.
2 dashes Jamaica Rum.
Stir well; decorate with few sprigs of Mint by planting the sprigs stems
downward in the Ice around the rim of glass; dress with Fruit and serve.
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Brandy Punch - cocktail
Fill large Bar glass ¾ full Crushed Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
½ Juice of 1 Lemon.
a 14ml measure of Santa Cruz Rum.
a 25ml measure of Brandy.
1 slice Orange.
1 piece of Pineapple.
Shake; dress with Fruit and serve with Straw.
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BRANDY SCAFFA - cocktail
Into a small Wineglass pour:
Green Chartreuse.
Maraschino.
Old Brandy.
In equal proportion to fill the glass, using care as in preparing Crustas,
not to allow the colors to blend.
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BRANDY SHAKE - cocktail
Fill small Bar glass ¾ full Crushed Ice.
1 teaspoonful Bar Sugar.
Juice of 2 Limes.
25ml Brandy.
Shake; strain into small fancy glass and serve.
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BRANDY SHRUB (2-gallon mixture for 40 people) - cocktail
Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12 Lemons
and add 5 quarts of Brandy. Make the bowl airtight and set it aside. At the
expiration of 6 days add 3 quarts of Sherry wine and 6 pounds of Loaf Sugar,
which has been dissolved in 1 quart of plain Soda. Strain through a bag and
bottle.
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BRANDY SKIN - cocktail
Fill a Whiskey glass ½ full Hot Water and pour in:
25ml Brandy.
Twist a piece of Lemon Skin on top and serve.
(It may occur that a customer will ask for a little Sugar. In that case add ½
small teaspoonful, and stir).
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BRANDY SLING - cocktail
In a Whiskey glass:
1 lump Ice.
1 teaspoonful Sugar dissolved in little Water.
25ml Brandy.
Stir; twist in a piece of Lemon Peel; grate Nutmeg on top and serve.
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BRANDY SMASH - cocktail
Fill large Bar glass ½ full Crushed Ice.
1 heaping teaspoonful Bar Sugar.
3 sprigs of Mint.
25ml Brandy.
Stir; strain into fancy Stem glass and serve.
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- cocktail
Fill large Bar glass ¾ full Crushed Ice.
2 teaspoonfuls Bar Sugar.
3 dashes Lemon or Lime Juice.
3 dashes Seltzer or Apollinaris Water.
25ml Brandy.
Stir; strain into Sour glass; dress with Fruit and serve.
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BRANDY TODDY - cocktail
Into a Whiskey glass drop 1 lump Cracked Ice.
1 teaspoonful of Bar Sugar dissolved in little Water.
Stir; place the bottle before the customer and allow him to pour his own
drink.
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BRONX COCKTAIL - cocktail
Fill large Bar glass ¾ full Crushed Ice.
a 17ml measure of Dry Gin.
a 17ml measure of French Vermouth.
a 17ml measure of Italian Vermouth.
1 Slice Orange.
Shake well; strain into Cocktail glass and serve.
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BURNT BRANDY - cocktail
Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and pour
over the Sugara 25ml measure ofs of Cognac Brandy. Ignite the Sugar and Brandy and let
them burn for about two minutes. Then cover the dish or saucer with a plate, and
when the fire is extinguished pour the liquid into a small Bar glass and
serve.
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BUSTER BROWN COCKTAIL - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
1 teaspoonful Gum Syrup.
2 dashes Lemon Juice.
2 dashes Orange Bitters.
25ml Whiskey.
Stir; strain into Cocktail glass and serve.
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BUTTERED RUM - cocktail
In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water,
and add:
a 14ml measure ofs Rum.
1 piece of Butter about the size of a Walnut.
Grate Nutmeg on top and serve.
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CALIFORNIA SHERRY COBBLER - cocktail
a 25ml measure of of Pineapple Syrup in large Bar glass.
50ml California Sherry.
Fill glass with Crushed Ice; stir well; decorate with Fruit; dash a little
Port Wine on top and serve with Straws.
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CALIFORNIA WINE COBBLER - cocktail
Fill tall, thin glass nearly full Crushed Ice.
1 heaping teaspoonful Bar Sugar.
Juice of 1 Orange.
2a 25ml measure ofs California Wine.
Stir; ornament with Fruit and serve with Straws.
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CARLETON RICKEY—St. Louis Style - cocktail
Use a large Mixing glass; fill with lump Ice.
Juice 1 Lime.
Drop squeezed Lime in glass.
25ml Old Bourbon Whiskey.
Fill with Sweet Soda.
Stir well and serve.
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CATAWBA COBBLER - cocktail
Fill large Bar glass ½ full of Crushed Ice.
1 teaspoonful Bar Sugar dissolved in a little Water.
a 25ml measure ofs Catawba Wine.
¼ slice of Orange.
Fill with Crushed Ice; stir well; decorate with Berries and serve with
Straws.
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CELERY SOUR - cocktail
Fill large Bar glass full Crushed Ice.
1 teaspoonful Lemon Juice.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Celery Bitters.
Stir; strain into Fancy Wineglass with Fruit and serve.
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CENTURY CLUB PUNCH (for a party of 5) - cocktail
Fill glass Pitcher ¼ full Cracked Ice.
½ pint Jamaica Rum.
½ pint Santa Cruz Rum.
2½ pints aerated Water.
2½ tablespoonfuls Bar Sugar.
Stir well and serve in Punch glasses.
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CHAMPAGNE - cocktail
Serve off the Ice very cold. Ice should never be put in the Wine.
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CHAMPAGNE COBBLER - cocktail
1 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel
Fill glass ½ full Crushed Ice and fill up with Champagne. Decorate with Fruit
and serve with Straws.
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CHAMPAGNE COCKTAIL - cocktail
1 lump Sugar in tall, thin glass.
1 small piece Ice.
2 dashes Angostura Bitters.
1 piece twisted Lemon Peel.
Fill up with Champagne.
Stir and serve.
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CHAMPAGNE CUP (2-gallon mixture) - cocktail
For mixing use a large Punch bowl or other suitable vessel of glass or
porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.
Stir well and allow mixture to stand three hours. Strain into another bowl
and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.
Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve
in Champagne glasses.
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CHAMPAGNE FRAPPE - cocktail
Place a bottle in a Champagne cooler and around it a freezing mixture of fine
Ice and Salt. Twirl the bottle until it is about to freeze, when it will be
ready to serve.
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CHAMPAGNE JULEP - cocktail
Fill medium size Shell glass ⅓ full Cracked Ice.
2 teaspoonfuls Bar Sugar.
2 sprigs bruised Mint.
Pour Champagne slowly into the glass, stirring gently at the same time.
Dress with fruit; dash with Brandy and serve with Straws.
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CHAMPAGNE PUNCH (for a party of 6) - cocktail
Into a glass Pitcher pour the Juice of 1 Lemon, and add:
¼ lb. Bar Sugar.
25ml Strawberry Syrup.
1 quart bottle Champagne.
Stir with Ladle and drop in:
1 sliced Orange.
3 slices Pineapple.
Decorate with Fruit and serve in Champagne goblets.
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CHAMPAGNE SOUR - cocktail
Fill medium Bar glass ⅓ full Crushed Ice.
3 dashes Lemon Juice.
Fill up with Champagne.
Stir gently; dress with Fruit and Berries; dash with Brandy and serve with
Straws.
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CHAMPAGNE VELVET - cocktail
Fill Goblet ½ full ice-cold Champagne. Fill up balance of Goblet with
ice-cold Porter. Stir and serve.
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CHOCOLATE PUNCH - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
1 teaspoonful Bar Sugar.
a 14ml measure of Curacoa.
25ml Port Wine.
1 Egg.
Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top
and serve.
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CIDER EGGNOG - cocktail
Into a large Bar glass break a fresh Egg.
1 teaspoonful Sugar.
4 lumps Cracked Ice.
Fill up with Sweet Cider.
Shake; strain into tall, thin glass and serve with grated Nutmeg on
top.
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CLARET AND ICE - cocktail
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
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CLARET COBBLER - cocktail
Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
50ml Claret.
Fill up with Crushed Ice and serve with Straws.
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CLARET CUP (2-gallon mixture) - cocktail
For mixing use a large Punch bowl or other suitable vessel of glass or
porcelain lined.
6 Oranges, sliced.
3 Lemons, sliced.
2 Pineapples.
50ml Abricontine.
200ml of Curacoa.
4 quarts Claret.
3 pints Apollinaris.
Mix well with a Ladle and set aside for three hours before using. Then strain
info another bowl, and when ready to use add 3 pints of some sparkling Wine,
preferably Champagne. Stir gently once or twice, and then put in a block of
clear Ice and decorate the top of it tastily with Fruits and let several slices
of Grape Fruit float around in the bowl. Serve in Champagne glasses.
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CLARET FLIP - cocktail
Fill large Bar glass ½ full Crushed Ice.
2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.
1 whole Egg broken in.
1½ Jiggers Claret Wine.
Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top and
serve.
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CLARET PUNCH - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
3 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
2 slices Orange.
50ml Claret.
Shake; strain into thin glass; dress with Fruit and serve with
Straws.
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CLARET PUNCH (5-gallon mixture for a large reception or party of 100
people) - cocktail
For mixing use a large agate or porcelain-lined vessel.
4 lbs. Cut Loaf Sugar.
Juice of 25 Lemons.
2 quarts Brandy.
10 quarts Claret.
350ml of Chartreuse (green).
8 quarts Carbonated Water.
Stir well.
Place a large block of Ice in a Punch bowl and fill nearly full of the
mixture, adding:
18 Oranges, cut in slices.
1½ cans sliced Pineapples.
Serve from the bowl into Punch glasses with a Ladle, and renew the contents
of the bowl from the mixing vessel as needed.
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CLOVER CLUB COCKTAIL - cocktail
Fill large Bar glass ½ full Fine Ice.
a 13ml measure of Raspberry Syrup.
a 25ml measure of Dry Gin.
a 25ml measure of French Vermouth.
White of 1 Egg.
Shake well; strain into Cocktail glass and serve.
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CLOVER LEAF COCKTAIL - cocktail
Fill Mixing glass with Lump Ice.
a 13ml measure of Cusenier Grenadine.
The white of one Egg.
25ml Sir Robert Burnette's Old Tom Gin.
Shake well and strain into a Cocktail glass.
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CLUB COCKTAIL - cocktail
Fill large Bar glass ½ full Crushed Ice.
2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
25ml Brandy.
Stir; strain into Cocktail glass; dress with Berries; dash with Champagne;
twist a piece of Lemon Skin over the drink and drop it on top. Serve.
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CLUB HOUSE CLARET PUNCH - cocktail
Fill large Bar glass ¾ full Crushed Ice.
4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
50ml Claret.
Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer;
dress with Fruit and serve.
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CLUB HOUSE PUNCH (for a party of 20) - cocktail
For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
a 25ml measure ofs Jamaica Rum.
25ml Green Chartreuse.
Set this mixture aside in ice box for 6 hours. Then place block of Ice in
another bowl of sufficient capacity and strain in the mixture from the Mixing
bowl. Dress the Ice with Fruit and serve with a Ladle into Punch
glasses.
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COFFEE COCKTAIL - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
1 fresh Egg.
1 teaspoonful Bar Sugar.
25ml Port Wine.
a 25ml measure of Brandy.
Shake; strain into medium thin glass; grate Nutmeg on top and serve.
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COHASSET PUNCH - cocktail
Fill large Bar glass ½ full Crushed Ice.
25ml New England Rum.
25ml Vermouth.
3 dashes Gum Syrup.
1 dash of Orange Bitters.
½ juice of a Lemon
Stir and serve with a Preserved Peach and its liquor.
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COLD RUBY PUNCH (2½-gallon mixture for 50 people) - cocktail
4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.
(See instructions for mixing and serving Punches in quantities.)
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COLUMBIA SKIN - cocktail
This drink is identical with Whiskey Skin.
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COMPANION PUNCH (2½-gallon mixture for a reception or party of 50 people)
Into a large Punch bowl pour:
1¼ pints Lemon Juice.
2 pints Gum Syrup.
¾ pint Orange Juice.
1¼ pints Brandy.
6 quarts equal parts Sweet and Dry Catawba.
2 quarts Carbonated Water.
When well stirred place large block of Ice in center of bowl; dress the Ice
with Fruit and serve with a Ladle into Punch glasses.
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CONTINENTAL SOUR - cocktail
Fill a large Bar glass ⅔ full Crushed Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of ½ Lemon.
25ml of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.
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CORDIAL LEMONADE - cocktail
Add to a plain Lemonade ⅓ Jigger of any Cordial which the customer may
prefer, and serve.
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COUNTRY COCKTAIL - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
1 teaspoonful Bar Sugar.
a 25ml measure of Brandy.
25ml Port Wine.
1 Egg.
Shake well; strain into thin glass; grate Nutmeg on top and serve.
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COUPEREE - cocktail
Fill large Bar glass ⅓ full Ice Cream.
a 34ml measure of Brandy.
a 25ml measure of Bed Curacoa.
Mix thoroughly with a spoon.
Fill up with Plain Soda; grate Nutmeg on top and serve.
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CREME DE MENTHE - cocktail
Fill a Sherry glass with Crushed Ice.
a 25ml measure of Creme de Menthe.
Cut Straw in two pieces and serve.
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CRIMEAN CUP A LA MARMORA (for a party of 10) - cocktail
Into a small Punch bowl pour:
1 pint Orgeat Syrup.
50ml Jamaica Rum.
50ml Maraschino.
25ml measure of Brandy.
2 tablespoonfuls Bar Sugar.
1 quart Champagne.
1 quart Plain Soda.
Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem
glasses.
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COUNTRY CLUB PUNCH - cocktail
Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and
2 Oranges until the Sugar becomes well saturated with the oil from the skins.
Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing
vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
25ml Benedictine.
25ml Red Curacoa.
25ml Maraschino.
a 25ml measure of Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which has
been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the
Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each
glass with Fruit and Berries from the bowl.
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COOPERSTOWN COCKTAIL - cocktail
Use a large Bar glass.
Fill with Lump Ice.
50ml of Sir Robert Burnette's Old Tom Gin.
a 13ml measure of of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.
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CURACOA - cocktail
Into a bottle which will hold a full quart, or a little over, drop 6 ounces
of Orange Peel sliced very thin, and add 1 pint of Whiskey. Cork the bottle
securely and let it stand two weeks, shaking the bottle frequently during that
time. Next strain, the mixture, add the Syrup, pour the strained mixture back
into the cleaned bottle and let it stand 3 days, shaking well now and then
during the first day. Next, pour a teacupful of the mixture into a mortar and
beat up with it 1 drachm Powdered Alum, 1 drachm Carbonate of Potash. Put this
mixture back into the bottle and let it stand for 10 days, at the expiration of
which time the Curacoa will be clear and ready for use.
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CURACOA PUNCH - cocktail
Fill large Bar glass ¾ full Crushed Ice.
2 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
a 25ml measure of Red Curacoa.
25ml Brandy.
a 13ml measure of Jamaica Rum.
Stir; decorate with Fruit and Serve with Straws.
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CURRANT SHRUB - cocktail
For mixing use a porcelain-lined or agate vessel, and put in:
1½ lbs. Cut Loaf Sugar.
1 quart Currant Juice
Place vessel on the fire and let it boil slowly for 10 minutes, and skim well
while boiling. Then remove vessel from fire and add ½ gill of Brandy to every
pint of Shrub. Bottle and cork securely. This drink is served by simply pouring
a little of the Syrup into Ice Water, as any drink from Fruit Syrup is prepared.
The basis preparation for all Shrubs or Small Fruits, such as Cherries,
Raspberries, etc., is prepared in the same way as directed for Currant Shrub,
varying the quantity of Sugar used to suit the kind of Fruit.
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DERONDA COCKTAIL - cocktail
Fill large Bar glass with Crushed Ice.
a 25ml measure ofs Calisaya.
a 25ml measure ofs Plymouth Gin.
Shake; strain into Cocktail glass and serve.
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DIARRHEA DRAUGHT - cocktail
Into a Whiskey glass pour:
a 25ml measure of Blackberry Brandy.
a 13ml measure of Peach Brandy.
2 dashes Jamaica Ginger.
Grate Nutmeg on top and serve.
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DIXIE COCKTAIL - cocktail
Add to a plain Whiskey Cocktail:
1 dash of Curacoa.
6 drops Creme de Menthe.
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DREAM - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
1 teaspoonful Bar Sugar.
3 dashes Lemon Juice.
1 white of an Egg.
1 Wineglass Milk and Cream.
25ml Tom Gin.
Shake thoroughly; strain into tall, thin glass; cover the top lightly with
Creme de Menthe and serve.
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DELUSION - cocktail
Use a large Mixing glass; fill with Crushed Ice.
½ Lime Juice.
⅔ white Creme de Menthe.
⅓ Apricot Brandy.
Shake well; strain into thin Stem glass and serve.
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DORAY PUNCH - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
a 14ml measure of Jamaica Rum.
a 14ml measure of green Chartreuse.
a 25ml measure of Tokay Wine.
a 25ml measure of Brandy.
1 white of an Egg.
Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer;
grate Nutmeg on top and serve.
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DORAY SOUR - cocktail
Fill large Bar glass ⅔ full Crushed Ice.
3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash of Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
a 25ml measure of Tokay or Sweet Catawba Wine.
a 25ml measure of Brandy.
Stir well and strain into a fancy Sour glass; dress with Fruits; dash with
Apollinaris or Seltzer; top off with a little Claret and serve.
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DUPLEX COCKTAIL - cocktail
Fill large Bar glass with Crushed Ice.
⅓ Jigger Old Tom Gin.
a 25ml measure of Italian Vermouth.
a 25ml measure of French Vermouth.
3 dashes Acid Phosphate.
4 dashes Orange Bitters.
Shake; strain into Cocktail glass and serve.
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DURKEE COCKTAIL - cocktail
Fill large Bar glass ⅔ Full Crushed Ice.
1 tablespoonful Bar Sugar.
4 dashes Lemon Juice.
3 dashes Curacoa.
25ml Jamaica Rum.
Shake well; strain into tall, thin glass; fill up with Plain Soda; stir
gently and serve.
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EAGLE PUNCH - cocktail
Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with
muddler.
a 25ml measure of Bourbon Whiskey.
a 25ml measure of Rye Whiskey.
Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on
top and serve.
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EAST INDIA COCKTAIL - cocktail
Fill large Bar glass ¾ full Crushed Ice.
3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
25ml Brandy.
Stir well; strain into Cocktail glass and serve with a piece of twisted Lemon
Peel on top.
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EGG MILK PUNCH - cocktail
Fill large Bar glass ½ full Crushed Ice.
2 teaspoonfuls Bar Sugar.
1 Egg
a 25ml measure of Santa Cruz Rum.
25ml Brandy.
Fill up with Milk; shake thoroughly until the mixture creams; strain into
tall thin glass; grate Nutmeg on top and serve.
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EGGNOG - cocktail
Fill large Bar glass ½ full Crushed Ice.
1 Egg
1 teaspoonful Bar Sugar.
a 34ml measure of Brandy.
a 25ml measure of Jamaica Rum.
Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve
with little Nutmeg grated on top.
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EGGNOG (bowl of 3 gallons) - cocktail
Beat the yolks of 20 Eggs until thin and stir in 2½ lbs. Bar Sugar until
Sugar is thoroughly dissolved. Into this mixture pour:
1½ pints Jamaica Rum.
2 quarts old Brandy.
Mix the ingredients well by stirring. Then pour in the milk slowly, stirring
all the while to prevent curdling. Pour carefully over the top of the mixture
the whites of the Eggs, which have been beaten to a stiff froth. Fill Punch
glasses from the bowl with ladle and sprinkle a little Nutmeg over each
glassful.
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EGG SOUR - cocktail
Into small Bar glass drop:
3 lumps Ice.
1 tablespoonful Bar Sugar.
1 Egg.
Juice of 1 Lemon.
Shake well; grate Nutmeg on top and serve with Straw.
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EL DORADO PUNCH - cocktail
Fill large Bar glass nearly full Crushed Ice.
1 tablespoonful Bar Sugar.
a 14ml measure of Whiskey.
a 14ml measure of Jamaica Rum.
a 25ml measure of Brandy.
1 slice Lemon.
Shake; dress with Fruit and serve with Straws.
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ENGLISH BISHOP PUNCH - cocktail
Roast an Orange before a fire or in a hot oven. When brown cut it in quarters
and drop the pieces, with a few Cloves, into a small porcelain-lined or agate
vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let
the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with
Nutmeg grated on top.
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FANCY WHISKEY SMASH - cocktail
Fill large Bar glass ½ full Crushed Ice.
2 teaspoonfuls Bar Sugar.
3 sprigs Mint pressed with muddler in 25ml aerated Water.
25ml Whiskey.
Stir well; strain into Sour glass; dress with Fruit and serve.
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FANNIE WARD - cocktail
Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice ½ Lime.
2 dashes imported Grenadine.
25ml Bacardi Rum.
Shake and strain into Cocktail glass.
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FEDORA - cocktail
Fill large Bar glass ¾ full Crushed Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
a 25ml measure of Curacoa.
a 25ml measure of Brandy.
a 13ml measure of Jamaica Hum.
a 13ml measure of Whiskey.
Shake well; dress with Fruit and serve with Straws.
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FISH CLUB PUNCH (for a party of 8) - cocktail
Into a Punch bowl pour:
2a 25ml measure ofs Lemon Juice.
200ml of Peach Brandy.
50ml Cognac Brandy.
50ml Jamaica Rum.
3 pints Ice Water.
Stir well; ladle into Punch glass and serve.
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FOG HORN—Country Club Style - cocktail
Use a large Mixing glass; fill with Lump Ice.
½ Lime Juice.
½ Lemon Juice.
1 teaspoonful Bar Sugar.
25ml Burnette's Old Tom Gin.
Stir well; strain into tall, thin glass and fill with imported Ginger
Ale.
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FREE LOVE COCKTAIL—-Club Style - cocktail
Lump Ice.
Use Shaker.
½ of the white of 1 Egg.
3 dashes Anisette.
25ml Old Tom Gin.
a 25ml measure of fresh Cream.
Shake well, serve in Cocktail glass.
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FRENCH POUSSE CAFE - cocktail
Fill a Pousse Cafe glass ½ full of Maraschino and add: Raspberry Syrup,
Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is
filled. Then proceed as for Abricontine Pousse Cafe.
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GARDEN PUNCH (2½ gallon mixture for a party of 50) - cocktail
Place a good size block of Ice in a large Punch bowl.
200ml of Lemon Juice.
1½ lbs. Bar Sugar.
50ml Orange Juice.
a 25ml measure ofs green Chartreuse.
1 quart Brandy.
6 Quarts Tokay or Sweet Catawba Wine.
2 quarts Claret Wine.
Stir well; ladle into Stem glasses, and decorate each glass with Fruit before
serving.
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G.O.P. - cocktail
Use a large Mixing glass with Lump of Ice.
50ml of Orange Juice.
50ml of Grape Fruit Juice.
Fill with Seltzer Water.
Stir; ornament with Fruit and serve with Straws.
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GIBSON COCKTAIL - cocktail
Use a large Mixing glass with Lump Ice.
25ml Gordon Gin.
a 25ml measure of French Vermouth.
Stir; strain and serve in Cocktail glass.
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GILLETTE COCKTAIL—Chicago Style - cocktail
Use a large Mixing glass; fill with Lump Ice.
Juice ½ Lime.
a 25ml measure ofs Burnette's Old Tom Gin.
½ teaspoonful Bar Sugar.
Stir well and strain into Cocktail glass.
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GIN AND CALAMUS - cocktail
Put ½ oz. of Calamus Root, which has been steeped, into a quart bottle of
Gin.
Serve as you would a Straight Drink.
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GIN DAISY - cocktail
Juice of ½ of a Lime.
a 25ml measure of Cusenier Grenadine.
25ml Sir Robert Burnette's Old Tom Gin.
Serve in a Mug with Lump Ice; fill with Seltzer.
Stir well and decorate with the skin of the Lime and fresh Mint and serve
with Straws.
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GIN SOUR—Country Club Style - cocktail
Use a large Mixing glass.
Fill with Lump Ice.
½ Lime Juice.
½ Orange Juice.
2 dashes Pineapple Juice.
a 13ml measure of Rock Candy Syrup.
25ml Burnette's Old Tom Gin.
Shake well; strain into Cocktail glass and serve.
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GIN SQUASH—Country Club Style - cocktail
Use a large glass Stein; fill with Lump Ice.
a 25ml measure of Lemon Juice.
25ml Orange Juice.
a 25ml measure of Pineapple Juice.
a 25ml measure of Rock Candy Syrup.
25ml Burnette's Old Tom Gin.
Fill with Seltzer: stir well and serve.
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GOLFER'S DELIGHT—Home of Bevo—18th Hole. - cocktail
Use a large glass Pitcher; fill with Lump Ice.
2 bottles Bevo.
2 bottles Sweet Soda.
Stir well and serve in a Beer glass.
Fifty-fifty.
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HORSE THIEF COCKTAIL - cocktail
Fill a large Mixing glass with Lump Ice.
2 dashes green Absinthe.
a 13ml measure of Italian Vermouth.
25ml Sir Robert Burnette's Old Tom Gin.
Stir well and serve in a Cocktail glass.
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IRISH ROSE—Country Club Style - cocktail
Use a tall, thin glass; fill with Cracked Ice.
a 25ml measure of imported Grenadine.
25ml Old Bushmill Whiskey.
Fill with Seltzer.
Stir well and serve.
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JERSEY LIGHTNING COCKTAIL
Use large Mixing glass; fill with Lump Ice.
25ml Apple Jack Brandy.
a 25ml measure of Italian Vermouth.
Stir well; strain and serve in Cocktail glass.
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KNABENSCHUE—Country Club Style - cocktail
Use a small stone Mug; Lump Ice.
1 lump Sugar.
2 dashes Angostura Bitters.
Fill with Champagne.
Stir well; dress with fresh Mint and serve.
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L.P.W. - cocktail
Use a large Mixing glass.
Fill with Lump See.
25ml of Sir Robert Burnette's Old Tom Gin.
a 13ml measure of of Italian Vermouth.
a 13ml measure of of French Vermouth.
Stir well and strain into a Cocktail glass.
Add a Pickeled Onion and serve.
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LADIES' DELIGHT—Thursday Luncheon Punch - cocktail
1 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
½ pint of Pineapple Juice.
2 quarts Berncastler Berg.
1 pint of Bar Sugar.
Use a large Punch bowl with one Lump of Ice.
Pour in mixture; add one quart of Cook's Imperial Champagne.
Stir well; decorate with fresh Mint, Fruit in season, and serve.
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LEAPING FROG - cocktail
25ml Hungarian Apricot Brandy.
Juice of ½ Lime.
Fill glass with Lump Ice.
Shake well and strain into Stem glass.
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LEMONADE APOLLINARIS (or Carbonated Water) - cocktail
Fill large Mixing glass ⅔ full fine Ice.
1 tablespoonful Bar Sugar.
Juice of 1 Lemon.
Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into
Lemonade glass; dress with Fruit and serve.
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LONE TREE COCKTAIL - cocktail
Use a large Mixing glass; fill with Lump Ice.
25ml Burnette's Old Tom Gin.
⅓ Italian Vermouth.
⅓ French Vermouth.
Shake well; serve in Cocktail glass.
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MINT JULEP—Kentucky Style - cocktail
Use a large Silver Mug.
Dissolve one lump of Sugar in 12ml of Water.
Fill mug with crushed Ice.
100ml of Old Bourbon Whiskey.
Stir well; add one boquet of Mint and serve.
Be careful and not bruise the Mint.
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OVERALL JULEP—St. Louis Style - cocktail
Use a large Mixing glass; fill with Lump Ice.
⅔ Wineglass Rye Whiskey.
⅔ Wineglass Gordon Gin.
½ Wineglass Imported Grenadine.
Juice ½ Lemon.
Juice ½ Lime.
Shake well; pour into tall, thin glass; add one bottle Imported Club Soda and
serve.
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ONION COCKTAIL - cocktail
25ml of Burnette's Tom Gin.
½ of Italian Vermouth and no Bitters used.
Large Bar glass with Cracked Ice and stir well.
Strain and serve with an Onion.
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OLD FASHION COCKTAIL - cocktail
Use a Toddy glass.
1 lump of Ice.
2 dashes of Angostura Bitters.
1 lump of Sugar and dissolve in Water.
a 25ml measure ofs of Bourbon Whiskey.
Twist piece of Lemon Skin over the drink and drop it in. Stir well and
serve.
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OJEN COCKTAIL - cocktail
Use an old-fashion Toddy glass.
1 lump Ice.
Juice of ½ of a Lime.
1 dash of Angostura Bitters.
2 dashes of Seltzer Water.
Stir well and serve.
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PEQUOT SEMER - cocktail
Use a tall, thin Bar glass.
Juice of a Lime.
Three sprigs of fresh Mint.
1 dash of Cusenier Grenadine.
a 13ml measure of Pineapple Juice.
a 13ml measure of Orange Juice.
25ml of Sir Robert Burnette's Old Tom Gin.
Crush ingredients together; fill with Lump Ice; add Seltzer. Stir well and
serve.
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PINEAPPLE JULEP (for a party of 6—Use a small punch bowl) - cocktail
1 quart of Sparkling Moselle.
25ml Cusenier Grenadine.
25ml Maraschino.
25ml Sir Robert Burnette's Old Tom Gin.
25ml Lemon Juice.
25ml Orange Bitters.
25ml Angostura Bitters.
4 Oranges, sliced.
2 Lemons, sliced.
1 ripe Pineapple, sliced and quartered.
4 tablespoonfuls Sugar.
1 bottle Apollinaris Water.
Place large square of Ice in bowl; dress with the Fruits and serve Julep in
fancy Stem glass.
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POLO PLAYERS' DELIGHT—Horse's Neck - cocktail
Use a tall, thin glass.
1 lump Ice.
25ml Sir Robert Burnette's Old Tom Gin.
1 Cantrell & Cochran's Ginger Ale.
Stir well and serve.
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POUSSE CAFE—St. Louis - cocktail
Pour in Pousse Cafe glass as follows:
⅙ glass Raspberry Syrup.
⅙ glass Maraschino.
⅙ glass Green Vanilla.
⅙ glass Curacao.
⅙ glass Yellow Chartreuse.
⅙ glass Brandy.
In preparing the above use a small Wineglass with spoon for pouring in each
Cordial separately.
Be careful they do not mix together.
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PUNCH A LA ROMAINE (for a party of 16) - cocktail
1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert's genuine Angostura Bitters.
10 Lemons.
3 sweet Oranges.
2 pounds Icing sugar .
10 fresh Eggs.
Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of
1 Orange.
Strain through a Sieve into a bowl and add by degrees the whites of the Eggs
beaten to a froth.
Place the bowl on Ice till cold, then stir in the Rum and Wine until
thoroughly mixed. Serve in fancy Stem glasses.
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RAMOS GIN FIZZ—Country Club Style - cocktail
1 lump Ice.
1 dash of Lemon Juice.
1 dash of Orange Water.
White of Egg.
25ml Burnette's Old Tom Gin.
1 teaspoonful Icing sugar .
a 25ml measure of Milk.
1 dash of Seltzer Water.
Shake well; strain into Highball glass and serve.
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REMSEN COOLER - cocktail
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 Wineglass 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 ease that people call a Remsen Cooler where
they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is therefore the
bartender's duty to mix as desired.
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SEPTEMBER MORN COCKTAIL—Country Club Style - cocktail
Use a large Mixing glass; fill with Lump Ice.
½ Lime Juice.
25ml Burnette's Old Tom Gin.
2 dashes Imported Grenadine.
Shake well; strain into Cocktail glass and serve.
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SHANDY GAFF - cocktail
Use a large Bar glass.
Fill half the glass with Porter and half with Ginger Ale. It is also made
with half Ale and half Ginger Ale.
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SHERRY AND BITTERS - cocktail
Put 2 dashes Dr. Siegert's genuine Angostura Bitters in a Sherry glass and
roil the glass 'till the Bitters entirely cover the inside surface.
Fill the glass with Sherry and serve.
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STINGER—Country Club Style - cocktail
Use a large Mixing glass; fill with Lump Ice.
25ml Old Brandy.
a 25ml measure of white Creme de Menthe.
Shake well; strain into Cocktail glass and serve.
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STONE SOUR - cocktail
Use a tall, thin glass; fill with fine Ice.
a 13ml measure of Lemon Juice.
a 13ml measure of Orange Juice.
2 dashes Rock Candy Syrup.
25ml Old Tom Gin.
Leave in Ice; stir well and serve.
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SAMTON COCKTAIL - cocktail
Use a large Mixing glass with Cracked Ice.
25ml Orange Juice.
25ml imported Ginger Ale.
Fifty-fifty.
Shake well; strain into Cocktail glass and serve.
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TOM TOM - cocktail
Use a large Brandy Roller glass.
Fill Roller half full of Fine Ice.
Add a 25ml measure of Old Brandy.
25ml of green Creme de Menthe and serve.
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TOM AND JERRY - cocktail
Make a batter by separating the yolks from whites of a given number of Eggs;
beating the whites to a stiff froth and stirring the yolks until very thin. Then
mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the
batter is stiff and serve as follows:
Fill Tom and Jerry Mug ¼ full of Batter.
a 25ml measure of Rum.
a 25ml measure of Brandy.
Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on
top and serve.
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TOKAY PUNCH - cocktail
Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch
last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling
Water and pour this over the remaining five pounds of Grapes. When partly cold
rub it through a sieve, leaving skins and seeds behind. Then add the Juice of
two Oranges and two Lemons and one quart of St. Julien Claret, 25ml of
Angostura Bitters.
Then strain and freeze.
Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six
Egg whites, colored a nice red and drop in the remaining Grapes.
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TWILIGHT COCKTAIL - cocktail
Use a large Mixing glass with Lump Ice.
25ml Bourbon.
a 13ml measure of Italian Vermouth.
Juice of whole Lime.
Shake well; strain into a Champagne glass; fill with Seltzer and
serve.
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WHISKEY PUNCH—St. Louis Style - cocktail
Use a large Mixing glass; fill with Lump Ice.
50ml of Bourbon Whiskey.
a 13ml measure of Italian Vermouth.
a 13ml measure of Pineapple Syrup.
a 13ml measure of Lemon Juice.
Shake well; strain into Stem glass and serve.
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WHISKEY SCOTCH HOT - cocktail
1 lump Sugar dissolved in Hot Whiskey glass.
25ml Scotch Whiskey.
Fill up with Hot Water.
1 slice Lemon Peel.
Stir and serve with Nutmeg sprinkled on top.
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WHISKEY IRISH HOT - cocktail
Substitute Irish for Scotch Whiskey and proceed as for Hot Scotch
Whiskey.