Description
BRANDY (BURNED) AND PEACH.
(Use a small bar glass.)
Take One wine-glass Brandy.
One-half tablespoonful of sugar.
Burn Brandy and sugar together in a dish or saucer.
Two or three slices of dried peach.
Place fruit in the glass. Pour the burnt liquid over. Grate a little nutmeg on top and serve.
This is a Southern preparation and is quite often used in cases of diarrhoea.
BUFFALO COCKTAIL.
Take Two dashes Bitters.
A little Vermouth.
Half-glass Red Top Rye.
A slice of lemon.
COFFEE COCKTAIL.
(Use a large bar glass.)
Take One teaspoonful of powdered white sugar.
One fresh egg.
One large wine-glass Port Wine.
One small glass of Brandy.
A couple lumps of ice.
Break egg into glass, put in the sugar and then Port Wine, Brandy and ice. Shake thoroughly and strain into medium bar glass.
Grate nutmeg on top and serve.
This is called a Coffee Cocktail, because it looks like coffee, not from any of the ingredients that enter into it.
ELK’S COCKTAIL.
(Dedicated to P. B. O. E.)
Fill a goblet with fine ice.
Empty out ice and fill with sugar.
Empty out sugar and then put in two lumps of ice.
Pour in small wine-glass of Red Top Rye.
Add twisted strip of lemon peel.
Fill with mineral water or champagne.
This drink is an appetizer.
GIN COCKTAIL.
(Use a medium-size glass.) Fill the glass with fine ice.
Add One dash of Curaçoa.
Two dashes of Bitters.
One small glass of Old Tom Gin.
Stir well and strain in cool cocktail glass.
HARLAN COCKTAIL.
(Use a medium-size glass.)
Fill the glass two-thirds full of fine ice.
Add a small spoonful of syrup.
Then a small glass of Red Top Rye.
A couple of dashes of lime juice.
Then shake well and strain into cool cocktail glass in which a small lump of ice has first been put. Float on top, and to fill the glass, sparkling cider or Champagne cider. This makes a very mild cocktail, with a delightful flavor, and is an excellent drink for early in the day.
MANHATTAN COCKTAIL.
(Use a small bar glass.)
Put in glass two dashes of Curaçoa or Maraschino.
One small glass of Red Top Rye.
One wine-glass of Vermouth.
Three dashes of Angostura Bitters.
Two small lumps of ice.
Shake well and strain into cool cocktail glass.
This is a favorite drink any time during the day, and especially just before dinner.
MARTINEZ COCKTAIL.
(Use a small bar glass.)
Put in glass one dash of Orange Bitters.
Two dashes of Maraschino.
One-half small glass of Old Tom Gin.
One wine-glass of Vermouth.
Two small lumps of ice.
Shake thoroughly and strain into large, cool cocktail glass. An excellent drink just before dinner.
VERMOUTH COCKTAIL.
(Use a large bar glass.)
Fill glass one-quarter full of shaved ice.
Add Two dashes of Angostura Bitters.
Two dashes of Maraschino.
One wine-glassful of Vermouth.
One-quarter slice of lemon.
Shake well and strain into cool cocktail glass.
WHISKEY COCKTAIL.
(Use a small bar glass.)
Take Three or four dashes of syrup.
Two dashes of Bitters (Boker’s or Angostura).
One full wine-glass of Red Top Rye.
Fill one-third full of fine ice.
Shake and strain into cool cocktail glass.
This is a favorite appetizer.
MANHATTAN CLUB OYSTER COCKTAIL.
Take Half a lemon and strain into a large goblet.
One or two dashes of Tabasco sauce.
One teaspoonful of pepper sauce.
A trace of vinegar.
A pinch of salt.
A little red pepper and a little more white pepper.
This forms the seasoning for the liquor of half-dozen freshly opened blue point oysters. Add oysters to the seasoning and serve.
An oyster cocktail can be served as one of the first courses in a dinner or lunch. Also makes a fine after-theater drink.
SHERRY COBBLER.
(Use a large bar glass.)
Place in glass one-half teaspoonful of sugar.
Three teaspoonfuls of syrup (pineapple syrup is best).
One and a half wine-glasses Sherry wine.
Then fill glass with fine ice.
Stir thoroughly and dress with fruit.
Pour a little Port on top and serve with a straw.
WHISKEY COBBLER.
(Use a large glass.)
Pour in glass one and a half wine-glasses full of Red Top Rye.
Add One teaspoonful of white sugar, dissolved in water.
One slice of orange, cut into quarters.
One dash of Maraschino, if desired.
Fill tumbler with shaved ice, stir up thoroughly, ornament with berries and serve with a straw.
WHISKEY CRUSTA.
(Use a large bar glass.)
Into glass put three or four dashes of syrup.
Two dashes of Angostura Bitters.
Two dashes of lemon juice.
Two dashes of Maraschino.
Fill glass half full of shaved ice.
Add three-quarters wine-glass Red Top Rye.
Mix thoroughly. Take a lemon the size of a fancy cocktail glass and peel it so as to have the rind in one piece. Then fit it into the cocktail glass. Moisten the edge of the glass with lemon juice and dip the same into powdered sugar. Strain the mixture into your prepared glass and serve.
EGGNOG (Improved).
(Use a large bar glass.)
Put in glass one teaspoonful powdered white sugar.
One fresh egg.
One wine-glassful of Red Top Rye.
A little shaved ice.
Fill the glass with rich milk and shake until ingredients are thoroughly mixed, then strain into a goblet, excluding the ice, and grate a little nutmeg on top. To this may be added one teaspoonful of rum.
This is a very refreshing drink between meals. Also very valuable for invalids and convalescents.
BRANDY FIX
(Use a large bar glass.)
Fill glass with fine ice.
Take One-half tablespoonful sugar, dissolved in one-half wine-glassful of Seltzer.
One-half pony of pineapple syrup.
One wine-glassful of Brandy.
Stir with a spoon and dress with seasonable fruit. Serve with a straw.
WHISKEY FIX.
(Use a large bar glass.)
Fill glass three-quarters full of fine ice.
Take One-half tablespoonful of sugar.
Two or three dashes of lemon juice.
Add One-half pony of pineapple syrup.
One wine-glassful of Red Top Rye.
Stir well, dress with seasonable fruit and serve with a straw.
BRANDY FLIP.
(Use a large bar glass.)
Fill the glass half full of fine ice.
Add One egg, beaten thoroughly.
Half tablespoonful of sugar.
One wine-glass of Brandy.
Mix with a shaker and strain into fancy bar glass. Grate a little nutmeg on top.
WHISKEY FLIP.
(Use a large bar glass.)
Fill glass half full of fine ice.
Add One egg, beaten thoroughly.
Half tablespoonful of sugar.
One and a half wine-glassfuls of Red Top Rye.
Mix thoroughly in a shaker, strain into fancy bar glass and grate a little nutmeg on top.
GOLDEN SLIPPER.
(Use ordinary wine-glass.)
One-half wine-glassful of Chartreuse (yellow).
Yolk of one egg.
One-half wine-glassful of Denziger-gold-wasser.
This favorite drink is a beverage much relished by American ladies. Be careful in preparing not to break the yolk of the egg.
HALF AND HALF.
(Use a metal or stone mug.)
Mix half old and half new Ale together. This is the American method. The English way is to mix half Ale and half Porter.
HARI-KARI.
Make a Whiskey sour sufficiently large to fill a glass or tumbler half full when strained. Add Vichy or Apollinaris to suit individual taste. Garnish with seasonable fruits.
HOT SPICED RUM.
(Use a medium bar glass, heated.)
Take One teaspoonful powdered white sugar.
One wine-glassful of Jamaica Rum.
One teaspoonful of spices (unground allspice and cloves).
One piece of fresh butter as large as half a walnut.
Dissolve the sugar in a little boiling water, then add the rum, spices and butter. Fill the glass two-thirds full of boiling water and serve.
HORSE’S NECK.
(Use a lemonade glass.)
Peel one lemon with continuous peel. Place this rind in bottom of glass. Set piece of ice in center of peeling. Pour Ginger Ale over the ice. Horse’s neck is a cooling summer drink.
HORSE’S COLLAR.
(Use a lemonade glass.)
Proceed same as in above drink, and when glass is nearly full, float on top one ounce of Red Top Rye. This is a new and most invigorating drink for summer-time. It is cooling and refreshing.
MINT JULEP.
(Real Georgia Mint Julep.)
(Use a large bar glass.)
Take twelve sprigs of tender young mint.
Place in bottom of glass and add plenty of powdered sugar, dissolved.
Don’t crush the mint. Put in shaved or fine ice. Then add an ounce and a quarter of Red Top Rye.
Fill glass with shaved ice, stir briskly, but with care not to break the mint.
Place tender mint leaves on top of mixture, garnish with seasonable fruit, add a dash of St. Croix Rum, if desired. Sprinkle over with a little sugar and serve with straws.
This is the right way to serve a genuine Southern mint julep.
POUSSE CAFE (French).
(Use a sherry wine-glass.)
About a half glass of Maraschino.
One-sixth glass of raspberry syrup.
One-sixth glass of vanilla.
One-sixth glass of Curaçoa.
One-sixth glass of Chartreuse.
One-sixth glass of Brandy.
In preparing above, use small wineglass for pouring in each liquor separately. Be careful that each portion remains perfectly separate in the glass. The result is different-colored bands of liquor, which must not be mixed. Some little practice will be required before the best results can be attained, but the amateur must not be discouraged, for a beautiful, tempting drink is the result when the right amount of skill is exercised.
GIN RICKEY.
(Use a thin, fine goblet.)
Place in glass one lump of ice.
Juice of one large lime.
One tablespoonful of Old Tom Gin.
Fill up glass with Club Soda.
Stir and serve with a spoon.
RHINE WINE AND SELTZER.
(Use a large bar glass.)
Place in glass two small lumps of ice.
Fill glass half full of Rhine Wine.
Fill glass with Seltzer water.
A good morning drink.
SHERRY AND EGG.
(Use a small bar glass.)
Pour in one glass of Sherry.
Break into glass carefully one fresh egg.
Fill up with wine or add mineral water, if desired.
