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BEFORE AND AFTER DINNER DRINKS

BEFORE AND AFTER DINNER DRINKS Recipes of 1920s

Category: Cocktails Tags: Absinthe, Bitter, Gin, Liqueur, Rum, Vermouth, Whiskey
  • Description
  • Additional information

Description

For the Perfect Beginning and the Perfect Ending

 

Orange Blossom Special

Dip a spoon in honey and dissolve the honey that adheres to the spoon in one part of gin. Add one part orange juice. Ice in shaker and strain into cocktail glass.

Orange Blossom Cocktail

Add the juice of half an orange to one portion of gin; fill with ice, shake well and serve in cocktail glass.

Martini Cocktail

Place in shaker two parts dry gin, one part Italian Vermouth (French Vermouth if the drink is preferred dry), two dashes of orange bitters; fill with ice, shake and strain into a cocktail glass and garnish with a twist of lemon peel.

Mint Spray Cocktail

To one part of gin in a shaker add one part orange juice and a half teaspoonful of powdered sugar; add ice, and shake up thoroughly. Serve in cocktail glass, garnished with fresh mint.

Amber Dream

Two-thirds dry gin, one-third French or Italian Vermouth, add a small portion of Chartreuse and a dash of orange bitters. Place in a shaker with ice, stir and serve.

Holland Old Fashioned

Place a lump of sugar in a three ounce glass, reduce to syrup with a little hot water, a pony of Holland gin, two dashes of bitters, add a twist of lemon peel and a cube of ice. Stir slowly with a spoon and serve.

Tom Gin Martini

One-half part of Tom gin, one-half part Italian Vermouth, (French if you prefer dry) fill with ice, shake and serve with a green olive.

Mint Julep

Dissolve one tablespoonful of powdered sugar in a portion of Bourbon in which a few sprigs of .mint have been crushed. Add ice and seltzer water, and decorate with fresh mint.

Havana Special Cocktail

In shaker place three parts Bacardi rum and one part Grenadine, juice of one lime, shake well with ice, strain into cocktail glass and serve.

Alabama Mint Julep

Place a teaspoonful of granulated sugar in a small glass and pour in enough hot water to make a thick syrup. Pour this slowly into a shaker over cracked ice. Next place two ounces of Bourbon whiskey in shaker, along with three or four sprigs of mint which have been bruised between the thumb and forefinger. Shake well and serve in whiskey glass.

Apple Brandy Cocktail

Two-thirds apple brandy to one-third of Vermouth. Add a tablespoonful of syrup and a few dashes of orange bitters. Ice, shake well and serve in cocktail glass.

Brandy Smash

Dissolve spoonful of sugar in bottom of whiskey glass. Crush a few sprigs of mint in it. Add a portion of brandy and a piece of ice. Stir with spoon and serve with spoon in glass.

Country Cocktail

In shaker place a pony of Rye whiskey, two dashes orange bitters and two dashes Angostura bitters. Twist a piece of lemon peel and drop into container. Fill with crushed ice, mix well and strain into whiskey glass.

 

Additional information

Books

“Cheerio!”: A book of Punches and Cocktails by Charles (Reinhardt, Charles Nicholas). New York City, 1928

Years

1920s

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Absinthe Aperitif Beer Bitter Bourbon Brandy Calvados Champagne Cognac Cream Egg Genever Gin Juice Liqueur Mezcal Port Wine Rum Schnapps Sherry Sparkling Water Sparkling Wine Syrup Tequila Vermouth Vodka Whiskey Wine

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