Description
Gin Daisy
Use 7 oz. tumbler; add juice 1/2 lemon; 1/2 teaspoon powered sugar; 2 oz. measure Dry Gin; 6 dashes Grenadine; cracked ice generously. Fill with charged water; decorate with sprigs green mint; garnish with fresh fruits in season and maraschino cherry.
Whiskey Daisy
Use 5 oz. tumbler; add juice 1/2 lemon; 2 oz. measure Bourbon or Rye; 1/2 teaspoon Sugar Syrup; fill 1/3 full finely cracked ice; stir vigorously; fill with charged water.
Brandy Fizz
- Brandy, 1-1/2 parts
- Lemon Juice, 1 teaspoon
- Rum, 1 dash
- Sugar Syrup, 1 teaspoon
Shake well with ice, strain into 7 oz. tumbler; fill with charged water and serve immediately.
Gin Fizz
- Gin, 3 oz. meas.
- Juice 1/2 Lemon
- Powdered Sugar, 1 teaspoon
Shake well with ice, strain into 7 oz. tumbler, fill with charged water. Adding 2 dashes Cointreau gives zest.
Gin Fizz, Golden
- Gin, 6 parts
- Lemon Juice, 1/3 part
- Sugar Syrup, 1/3 part
- Egg, 4 yolks only
Shake well with ice, strain into 4 (7 oz.) tumblers equally, fill with charged water and serve immediately.
Gin Fizz, Silver
Follow the same recipe and procedure in preparation as in the mixing of the preceding Golden Gin Fizz EXCEPT that the whites only of 4 eggs are used.
Sloe-Gin Fizz
- Sloe-Gin, 2 parts
- Angostura Bitters, 1 clash
- Lemon Juice, 1 teaspoon
Shake well with ice, strain into 7 oz. tumbler, fill with charged water and serve immediately.
Rum Fizz
- Rum, 1-1/2 parts
- Lemon Juice, 1 teaspoon
- Benedictine, 2 dashes
- Sugar Syrup, 1 teaspoon
Shake well with ice, strain into 7 oz. tumbler, fill with charged water and serve immediately.
Highballs
All Highballs are made as follows:
Use 7 oz. tumbler; add 1 lump of ice; 1 measure of any spirit or wine desired; fill glass with charged water. If Ginger Ale is used instead of charged water it should only be with Gin, Rye and Bourbon.
Highland Cooler
Add 1 lump of ice to long tumbler (9 to 10 oz.) and pour in one 3 oz. measure Scotch Whiskey; add 2 dashes Angostura, the juice of one half lemon and one teaspoon powdered sugar. Stir merrily and fill with ginger-ale.
Tom Collins
Pour one 3 oz. measure Dry Gin into shaker with ice; add juice one half lemon, one teaspoon powdered sugar; shake well and strain into 9 to 10 oz. tumbler containing one lump of ice. Fill with charged water.
Rickeys
The majority of Rickeys are mixed as follows:
Use 7 oz. tumbler; juice of 1/2 lime or 1/4 lemon; 1 lump of ice; 1 measure of any spirit; fill with charged water; garnish with slice of lemon or lime.
Brandy Punch
- Brandy, 3 pints
- Jamaica Rum, 1/4 pint
- Sugar, 1 pound
- Lemon, Juice of 3
- Curacoa, 1 oz. meas.
- Raspberry Syrup, 2 oz. meas.
- Water, 2 quarts
Mix materials together vigorously in punch bowl; add large piece of ice, two oranges sliced, one half pineapple and other fruits in season; serve in 4 oz. punch glasses. The above will serve 10 people, two to three servings each.
Champagne Club Punch
- Champagne, 2 quarts
- Brandy, 1 quart
- Curacoa, 6 ozs.
- Orange Bitters, 1 oz.
- Lemons, Juice 10
- Sugar, 1/2 pound
- Charged Water, 1 quart
In a punch bowl stir all ingredients, EXCEPT Champagne and charged water, together with a large lump of ice. Add Champagne and charged water; stir gently; garnish with sliced orange; serve in punch glasses (4 oz.). The above will serve 32 portions.
Claret Punch
- Claret, 3 quarts
- Curacoa, 2 ozs.
- Lemons, Juice 8
- Powdered Sugar, 1/2 pound
- Charged Water, 2 quarts
Mix well in punch bowl embedded in cracked ice; add fruits in season sliced and diced. The above will give 40 four ounce glasses.
Fish House Punch
- Brandy, 1/2 pint
- Jamaica Rum, 1/4 pint
- Lemons, Juice 6
- Peach Brandy, 1/4 pint
- Powdered Sugar, 1/2 pound
- Charged Water, 3 pints
Mix materials together vigorously in punch bowl; add large piece of ice; serve in 4 oz. punch glasses. The above will serve 10 people 2 portions each.
Milk Punch
- Whiskey or Rum, 4 ozs.
- Sugar, 2 teaspoons
- Milk, 6 ozs.
Shake well with ice, strain into long tumbler (12 to 14 oz.), grate nutmeg over; serve with Arrowroot Biscuit or other slightly sweetened cracker.
Whiskey Punch
- Rye or Bourbon, 1 pint
- Rum, 8 dashes
- Curacoa, 8 dashes
- Lemons, Juice of 4
- Sugar Syrup, 2 ozs.
- Charged Water, 1 quart
Mix materials together in punch bowl and add large piece of ice; garnish with sliced lemon and orange. The above will serve 16 four ounce portions.
Ye Olde Tavern Punch (Hot)
- Burgundy, 1 quart
- Sugar Syrup, 2 teaspoons
- Allspice, to taste
Heat Burgundy with sugar syrup until hot; pour into Tom and Jerry Mugs which have been heated in hot water before hand; dust with Allspice; serve. This gives 4 servings.
Prairie Oyster
Using 7 oz. tumbler, carefully separate the yolk of 1 egg; add 2 dashes of vinegar; 1 teaspoon Worcestershire Sauce; 1 teaspoon Tomato Catsup; 1 dash pepper on top. Care should be taken not to break the yolk in preparing this “pick-me-up.” Drink at one swallow.
Ward Eight
- Rye or Bourbon, 2 parts
- Lemon Juice, 1 part
- Orange Juice, 1 part
- Grenadine, 2 teaspoons
Shake well with ice, strain into glasses; serve. This recipe serves 4.
