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Vintage Mixed Drinks - 1913

Bartender at Work

Bartender at Work

 

While there is a vast volume of recipes for making mixed drinks or cocktails which have been invented, a large percentage of these is generally unknown by the public.  We have include vintage recipes for more of the standard mixed drinks that were most frequently ordered by patrons.

MISCELLANEOUS MIXED DRINKS

ABSINTHE DRIP

  • 1 Pony Absinthe in large Glass.
  • Fill Drip Glass with Fine Ice and a Jigger of plain Water.
  • Let drip into Absinthe, then pour into Iced Glass.

ALE SANGAREE

  • Fill Glass with Ale.
  • 1 Bar spoonful Powdered Sugar.
  • Stir gently.
  • Grated Nutmeg on top.

AMER PICON POUFFLE

  • ¾ Jigger Amer Picon.
  • ¼ Jigger Grenadine Syrup.
  • 1 White of Egg.
  • Shake, strain and fill glass with Siphon.

AMMONIA AND SELTZER

  • About ten drops of Spirits of Ammonia Aromatic.
  • Put into a small glass of Seltzer.
  • Stir well.

ANGEL BLUSH

  • ¼ Maraschino.
  • ¼ Crème Yvette.
  • ¼ Benedictine.
  • ¼ Cream on top.

ANGEL DREAM

  • 1/3 Maraschino.
  • 1/3 Crème Yvette.
  • 1/3 Cream on top.

ANGEL KISS

  • 2/3 Benedictine.
  • 1/3 Cream on top.

ANGEL TIP

  • ¾ Maraschino.
  • ¼ Cream on top.

ANGOSTURA PHOSPHATE

  • Use a Phosphate Glass.
  • ½ Teaspoon Acid Phosphate.
  • 1 Teaspoon Angostura Bitters.
  • 2 Tablespoon Lemon Syrup, or Juice of ½ Lemon well sweetened.
  • Fill Glass with Carbonic Water.

ANGOSTURA GINGER ALE

  • 1 Glass Ginger Ale.
  • 3 Dashes Angostura, Bitters.

ANGOSTURA SODA

  • Large Bar Glass with two or three Lumps of Ice.
  • 5 or 6 Dashes Angostura Bitters.
  • 1 or 2 Slices of Orange.
  • Fill up glass with Lemon Soda and place a teaspoon filled with Sugar on top of
  • the glass for customer to put it in himself.

 

 

APPETIZER

  • Four Dashes Absinthe.
  • ½ Jigger Dry Gin.
  • ½ Jigger French or Italian Vermouth.
  • Use Delmonico glass and add little Seltzer.
  • Shake well.

BACHELOR DREAM

  • ¼ Jigger Curacao.
  • ¼ Jigger Maraschino.
  • ¼ Jigger Crème Violet.
  • ¼ Jigger Whipped Cream on top.

BALTIMORE BRACER

  • ½ Jigger Anisette.
  • ½ Jigger Brandy.
  • 1 White of Egg.
  • Shake, strain into Delmonico glass.
  • Fill with Siphon.

BEER SHANDY

  • ½ Glass of Beer.
  • ½ Glass of Ale.

BIRD OF PARADISE

  • Silver Fizz with little Raspberry Syrup
  • 2 dashes of Angostura Bitters.

BISSELL SWEEPER

  • Lemonade Glass
  • Whiskey Rickey with one split Imported Ginger Ale and fill glass with Siphon.

BISHOP

  • ½ Bar spoonful Sugar.
  • ½ Lemon Juice.
  • ½ Orange Juice.
  • ½ Glass Fine Ice.
  • Fill with Burgundy Wine.
  • 1 Dash Jamaica Rum on top.
  • Dress with Fruit.

 

 

 

BLACK JACK

  • 1/3 Jigger Cold Cottee.
  • 1/3 Jigger Brandy.
  • 1/3 Jigger Kirschwasser.
  • Shake well.
  • Rub edge of glass with Lemon Rind.
  • Dip in Sugar.

Blue Blazer © 1862 How to Mix drinks

Blue Blazer © 1862 How to Mix drinks

BLUE BLAZER

  • (Use two large silver-plated mugs, with handles.)
  • 1 wine-glass of Scotch whiskey.
  • 1 wine-glass of boiling water.
  • Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other, as represented in the cut. If well done this will have the appearance of a continued stream of liquid fire.
  • Sweeten with one teaspoonful of pulverized white sugar, and serve in a small bar tumbler, with a piece of lemon peel.
  • The " Blue Blazer" does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally conclude that it was nectar for Pluto rather than Bacchus. The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practice for some time with cold water.

BRADLEY MARTIN

  • Iced Crème de Menthe with 1/3 Jigger Curacao on top.

BRAIN DUSTER

  • 1/3 Jigger Brandy.
  • 1/3 Jigger Dubonnet.
  • 1/3 Jigger French Vermouth.
  • Shake, strain into Delmonico glass

BRANDY CHAMPRELLE

  • ¼ Jigger Anisette.
  • ¼ Jigger Curacao.
  • ¼ Jigger Kirschwasser.
  • ¼ Jigger Chartreuse.
  • 2 Dashes Angostura Bitters on top.

BRANDY CRUSTA

  • ¼ Jigger Maraschino.
  • ¾ Jigger Brandy.
  • 1 Dash Lemon Juice.
  • Shake, strain and dress with Fruit.

BRANDY FIX

  • 1 Lime and Juice.
  • ½ Bar spoonful Sugar.
  • 1 Pony Pineapple Juice.
  • 2 Dashes Yellow Chartreuse.
  • 2/3 Jigger Brandy.
  • Shake, strain into Goblet filled with fine Ice.
  • Decorate with fruit.

BRANDY FLOAT

  • Fill a pony glass with Brandy.
  • Put a whiskey glass over it, rim down.
  • Reverse the glasses, holding them tightly together so as to keep the Brandy in the pony glass, then fill the whiskey glass one-half full of Seltzer and draw out the pony glass very carefully so as to leave the Brandy floating on top of Seltzer.

Cascade Pure Whisky

Cascade Pure Whisky © 1916 Geo. A. Dickey & Co.

BRANDY SCAFFA

  • ¼ Jigger Raspberry Syrup.
  • ¼ Jigger Maraschino.
  • ¼ Jigger Chartreuse.
  • ¼ Jigger Martell Brandy.

BRANDY SANGAREE

  • 1 Bar spoonful of Sugar.
  • ¾ Jigger Brandy.
  • ¼ Jigger Port Wine.
  • Fill glass with Ice.
  • Shake, strain and serve.

CHOCOLATE CREAM PUFF

  • 3 Dashes Acid Phosphate.
  • 1 Pony Cream.
  • 1 Yolk of one Egg.
  • Shake, strain and fill glass with Siphon.

CLICQUOT

  • ½ Jigger Orange Juice.
  • 1 Jigger Rye.
  • 2 Dashes St. Croix Rum.
  • Serve in old fashion glass and twist a Lemon Peel on top.

COLUMBIA SKIN

  • Hot Rye Toddy.

CREAM PUFF

  • ½ Bar spoonful Sugar.
  • 1 Jigger Cream.
  • 1 Jigger St. Croix Rum.
  • Shake, strain and add little Siphon on top.

CREOLE LADY

  • ¼ Jigger Maraschino.
  • ¾ Jigger Bourbon.
  • 1 Jigger Madeira.
  • 2 Cherries. .
  • Shake, strain into Claret glass.

CRYSTAL SLIPPER

  • 2 Dashes Orange Bitters.
  • ¾ Jigger Dry Gin.
  • ¼ Jigger Crème Yvette.
  • Shake well.

DE LUXE BRACER

  • 1 Pony White Absinthe.
  • 1 Dash French Vermouth.
  • 1 Dash Anisette.
  • 1 Dash Yellow Chartreuse.
  • Shake well and strain into Delmonico Glass.
  • Add a little Seltzer and serve.

DIARRHEA MIXTURE

  • Use Whiskey glass.
  • 3 Dashes Jamaica Ginger.
  • 1 Dash Peppermint.
  • 1 Pony Blackberry Brandy.
  • 1 Pony good Brandy and put a little Nutmeg on top.

 

DOG DAYS

  • 1 Jigger Old Vatted Scotch.
  • 1 Pint Ginger Ale.
  • 2 Slices Orange.
  • Collins Glass.
  • 1 Cube of Ice.

DREAM

  • ½ Lemon Juice.
  • ½ Bar spoon Sugar.
  • 1 Jigger Dry Gin.
  • 1 White of Egg.
  • 2 Dashes Assorted Cordials on top.

DUTCH MIKE

  • ½ Lime.
  • 2 Dashes Amer Picon.
  • 1 Jigger Tom Gin.
  • 1 Lump Ice.
  • Long Glass.
  • Fill with Seltzer.

EGG PHOSPHATE

  • 1 Egg.
  • 1 Bar spoon Sugar.
  • Juice of one Orange.
  • 3 Dashes Acid Phosphate.
  • Shake well, strain and serve with straw.

FRAZIE

  • 7/8 Jigger Maraschino Holland.
  • 1/8 Jigger Hungarian Apricot.
  • Float.

 

FRENCH FLAG

  • 1/3 Jigger Grenadine
  • 1/3 Jigger Maraschino.
  • 1/3 Crème Yvette.

FLOATER

  • ¾ Russian Kummel.
  • ¼ Good Brandy.
  • Iced.

 

GARDEN OF EDEN

  • ½ Jigger Apricot Brandy.
  • ½ Crème Yvette.

GOLDEN DREAM

  • ½ Lemon Juice.
  • 1 Bar spoon Sugar.
  • 1 Yolk of Egg.
  • l Jigger Dry Gin.
  • Shake, strain into Claret glass, little
  • Seltzer on top.

GOLDEN SLIPPER

  • Use Sherry glass.
  • ¼ Yellow Chartreuse.
  • 1 Whole Egg.
  • Fill glass with Eau de Vie de Dantzig.

GOLFER

  • Use old fashion glass.
  • Juice of one-half Lime.
  • 1 Jigger McCallum’s Perfection Scotch Whiskey.
  • 1 Lump of Ice.
  • Little Powdered Sugar and fill glass with Seltzer.

GREEN TIE

  • ½ Jigger Crème de Menthe Green.
  • ½ Jigger de Rose.
  • Float.

HALSTED STREET

  • Use Glass Pitcher.
  • 1 Pint Paul Garrett Champagne.
  • 1 Pint Beer.
  • Mixed.

HAPPY THOUGHT

  • 1/6 Jigger Anisette.
  • 1/6 Jigger Crème de Cacao.
  • 1/6 Jigger Crème de Rose.
  • 1/6 Jigger Green Crème de Menthe.
  • 1/6 Jigger Crème Yvette.
  • 1/6 Martell Brandy.

 

HARVESTER

  • 1 Jigger Orange Juice.
  • ½ Jigger Dry Gin.
  • Shake in fine ice and strain into a Claret glass.

HEADACHE DRINKS

  • Take two Lemonade glasses, into one of which put a bar spoonful of Bromo Seltzer or Bromo Soda, as preferred.
  • Fill the other glass half full of water. Pour the water into the bromo and pour from one glass to the other until thoroughly mixed.
  • Drink at once.

HOOK AND EYE

  • ½ Jigger Brandy.
  • ½ Jigger Apricot Brandy.
  • 1 Bar spoonsful of White Crème de Menthe.
  • 1 Dash of Absinthe.
  • Shake.

HORSE’S NECK

  • 1 Rind of one Lemon cut thin.
  • 1 pint Imported Ginger Ale.
  • 1 Cube of Collins glass.

HUNGARIAN BRACER

  • Use Whiskey glass.
  • ½ Jigger Italian Vermouth.
  • ½ Jigger Good Rye Whiskey.
  • 2 Dashes Angostura Bitters.
  • 2 Dashes Absinthe.
  • Twist one Lemon Peel over one small glass Seltzer with one dash Acid Phosphate on the side.

IRISH ROSE

  • Irish Whiskey High Ball with three or four dashes of Grenadine Syrup.

 

JERSEY FLASHLIGHT

  • 2 Lumps Sugar.
  • 2 Dashes Angostura Bitters.
  • 1 Jigger Apple Brandy.
  • Twist Lemon Peel on top.
  • Add little hot water and light with match and serve.

 

JERSEY LILY POUSSE CAFE

  • ½ Jigger Green Chartreuse.
  • ½ Jigger Brandy.
  • 10 Drops Angostura Bitters.
  • Pour Brandy in carefully so it will not mix and serve.

JERSEY SUNSET

  • ½ Jigger Syrup.
  • 1 Jigger Plain Water.
  • 1 Jigger Apple Brandy.
  • 1 Lemon Peel.
  • Crushed Ice in the Goblet.
  • Add two drops of Angostura Bitters which should not be stirred in but be allowed to drop slowly through the above mixture.

JUNE ROSE

  • ½ Lime Juice.
  • ½ Lemon Juice.
  • 1 Orange Juice.
  • ½ Jigger Dry Gin.
  • ½ Jigger Raspberry Syrup.
  • Shake, strain, fill glass with Siphon.

KINGS CORDIAL

  • ¾ Maraschino.
  • ¼ Scotch Whiskey. Float.
  • Cordial Glass.

KNICKERBEIN

  • ½ Jigger Benedictine.
  • 1 Yolk of Egg.
  • 3 Dashes Kummel.
  • 1 Dash Angostura Bitters.
  • Use Sherry gass and see that different ingredients are not mixed.

KNICKERBOCKER

  • ¼ Jigger Raspberry Syrup.
  • Juice of one Lemon.
  • 1 Jigger Jamaica Rum.
  • 2 Dashes Brown Curacao.
  • Shake, strain into Goblet with fine ice.
  • Dress with fruit in season.

 

 

LALA ROOK

  • 1/3 Jigger Crème de Vanilla.
  • 1/3 Jigger Jamaica. Rum.
  • 1/3 Jigger Brandy.
  • ½ Bar spoon Cream.
  • ½ Bar spoon Sugar.
  • Shake, strain and fill glass with Seltzer

LEMON PHOSPHATE

  • 2 Dashes Acid Phosphate.
  • 1 Bar spoon Lemon Juice.
  • 1 Pint Lemon Soda.

MAIDEN DREAM

  • ¾ Jigger Benedictine or Cacao.
  • ¼ Jigger Cream Foat.

MAMIE TAYLOR – (Use Collin’s glass.)

  • 1 large lump of Ice.
  • 1 Jigger Scotch Whiskey.
  • Juice of one-half Lime.
  • 1 Bottle Schweppes Ginger Ale.
  • Stir well.

MAMIE TAYLOR, SOUTHERN STYLE – (Use Long Thin Glass.)

  • Peel of Lemon in one string.
  • Place in glass so it hangs over.
  • 1 Jigger Scotch Whiskey.
  • 1 Piece Cube Ice.
  • 1 Quart Imported Ginger Ale.

MAMIE TAYLOR’S SISTER – (Use Collin’s glass.)

  • 1 Jigger Dry Gin.
  • 1 Lime squeezed and dropped in.
  • 1 Bottle Imported Ginger Ale.
  • 1 large Cube Ice.

MARTINIQUE

  • 1/3 Jigger Benedictine.
  • 1/3 Jigger Kummel.
  • 1/3 Jigger Cream on top.

MILK AND SELTZER

  • ½ Glass Seltzer.
  • ½ Glass Fresh Milk.
  • Serve.

Mint Julep © 1862 How to Mix Drinks

Mint Julep © 1862 How to Mix Drinks

MINT JULEP - (Use large bar glass.)

  • 1 tablespoon of white pulverized sugar.
  • 2 ½ tablespoon of water, mix well with a spoon.
  • Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add one and a half wine-glass of Cognac brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet;
  • Arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and sprinkle white sugar on top.

 

MORNING BRACER

  • 1/3 Jigger White Absinthe.
  • 2/3 Jigger Italian Vermouth.
  • Shake well and strain into Delmonico glass.
  • Fill with Seltzer.

 

MORNING BRACER NO. 2

  • Juice of one-half Orange.
  • Juice of one-half Lime.
  • Juice of one-half Lemon.
  • ½ Bar spoonful Sugar.
  • 1 Bar spoonful Crème de Cacao.
  • 1 White of Egg.
  • Shake well and strain into a Delmonico glass. Add a little Seltzer.

MORNING STAR

  • 1 Jigger Cream.
  • ½ Jigger Port Wine.
  • ¼ Jigger Scotch.
  • 1 Fresh Egg.
  • Shake, strain into a long thin glass, fill with Seltzer.

NANA

  • 1 White ot Egg.
  • 1 Jigger Brandy.
  • ½ Bar spoonful of Powdered Sugar.
  • Shake, strain into Claret glass.

PARISIAN

  • 1 Jigger Byrrh Wine.
  • 1 Lime Juice.
  • 1 Lump of Ice in glass.
  • Stir, fill glass with Seltzer and serve.

PARISIAN POUSSE CAFE

  • 2/5 Brown Curacao.
  • 2/5 Kirschwasser.
  • 1/5 Chartreuse.
  • Use Pousse Cafe Glass.

PEACH BLOW

  • ½ Lemon Juice.
  • 1 Ваг sрооп Sugar.
  • 1 Jigger Gin.
  • ½ Peach.
  • Shake, strain and fill glass with Seltzer.

 

 

 

PERFECTO – (Use Large Glass.)

  • 4 Lumps of Ice.
  • 1 Dash Lemon Juice.
  • 1 Lump of Sugar.
  • 2 Slices Pineapple.
  • Fill glass with champagne.
  • 1 Dash Angostura Bitters.
  • Dress with fruit in season.

Great Western Champagne

Great Western Champagne © 1913

POLLY

  • Gin Fizz made with Grenadine Syrup instead of using sugar.

PORTO RICO

  • Gin Rickey made with two dashes of Raspberry Syrup.

PORTER SHANDY

  • ½ Glass of Porter.
  • ½ Glass Light Beer.

PORT STARBOARD

  • White Curacao.
  • ½ Yellow Chartreuse.
  • Use Pousse Cafe Glass.

PORT WINE SANGAREE

  • ½ Bar spoon Sugar.
  • 1 Jigger Port Wine.
  • Little Water.
  • Stir well with spoon.
  • Grate a little Nutmeg on top and serve.

POUSSE CAFE NO. 1

  • 1/6 Raspberry Syrup
  • 1/6 Maraschino.
  • 1/6 Crème de Menthe Green.
  • 1/6 Curacao Brown.
  • 1/6 Yellow Chartreuse.
  • 1/6 Martell Brandy.
  • Use Pousse Cafe Glass

POUSSE CAFE NO. 2

  • 1/5 Grenadine Syrup.
  • 1/5 Anisette.
  • 1/5 Crème Yvette.
  • 1/5 Green Chartreuse.
  • 1/5 Martell Brandy.
  • Use Pousse Café Glass.

POUSSE L’AMOUR

  • 1/3 Maraschino.
  • 1 Yolk of Egg.
  • 1/3 Benedictine.
  • 1/3 Brandy.
  • Sherry Glass.

PROMOTER

  • ½ Lemon Juice.
  • ½ Lime Juice.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Sloe Gin.
  • Fine Ice.
  • 1 Fresh Egg.
  • Shake well, strain. Fill glass with Seltzer.

QUEEN CHARLOTTE – (Use Collins glass.)

  • ¼ Jigger Raspberry Syrup.
  • 1 Jigger French Claret.
  • 1 Lump of lee.
  • 1 Pint Lemon Soda. Stir well.

RED SWIZZLE – (Use a Shaker.)

  • 1 Teaspoon Angostura Bitters.
  • 2/3 Wine-Glass of Whiskey.
  • 1/3 Wine-Glass Water.
  • Add Syrup or other sweetening to suit taste.
  • 1 Wine-Glass of Shaved Ice.
  • Shake very well and strain into a fancy Cocktail Glass.

RENAUD’S POUSSE CAFE

  • 1/3 Jigger Maraschino.
  • 1/3 Jigger Curacao.
  • 1/3 Jigger Brandy.
  • Use Whiskey Glass.

RHINE WINE AND SELTZER

  • 1/2 Glass Seltzer.
  • Fill with Rhine Wine and serve.

RUM AND HONEY OR MOLASSES

  • Use Whiskey Glass into which put 1 Bar spoonful of Honey or Molasses.
  • Let customer help himself with Rum.

SAM WARD

  • Fill Cocktail Glass with fine Ice.
  • Remove the Rind from a slice of Lemon and fit it inside of the Rim of the Cocktail Glass, then fill with yellow Chart reuse or any cordial the customer may prefer and serve.

SHANDY GAFF

  • Half a Glass of Ale.
  • Half a Glass of Ginger Ale.

SHERRY AND BITTERS

  • 1 Dash of Bitters and fill Glass with Sherry Wine and serve.

SHERRY AND EGG

  • 1 Bar spoonful of Sherry Wine.
  • 1 Fresh Egg and fill Glass with Sherry until it floats and serve.

 

SHERRY CHICKEN

  • Sherry Egg Nogg.

SHERRY WINE SANGAREE

  • Prepare this drink same as Port Wine Sangaree, substituting Sherry for Port.

SILVER DREAM

  • Juice of ½ Lemon.
  • ½ Bar spoonful Sugar.
  • 1 White of egg.
  • 1 Jigger Dry Gin.
  • Shake well, strain into Claret Glass, then squirt a little Seltzer on top and serve.

SINGLE STANDARD

  • Bourbon Whiskey Rickey in Lemonade Glass.

SNOWBALL

  • 1 White of Egg.
  • 1 Bar spoon Sugar.
  • 1 Jigger Rum or Brandy.
  • Shake, strain, and fill Glass with Imported Ginger Ale and serve.
  • Use Collins Glass.

SODA NEGUS PUNCH BOWL

  • 4 dashes Angostura Bitters.
  • 1 Pint of Port Wine.
  • 10 or 12 Lumps of Loaf Sugar.
  • 12 Whole Cloves.
  • 1 Teaspoon Nutmeg.
  • Put above ingredients into Saucepan, warm and stir well. Do not let it boil.
  • Remove this mixture to cool, then add 1 Pint Soda in Punch and serve in Cups.

SOOTHER

  • ½ Lemon Juice.
  • 1 Bar spoon Sugar.
  • ¼ Jigger Brandy.
  • ¼ Jigger Apple Jack.
  • ¼ Jigger Curacao.
  • Shake, strain into Goblet filled with fine ice.

SOUL KISS

  • ½ Bar spoon Sugar.
  • 1 Orange Juice.
  • ½ Jigger Byrrh Wine.
  • ¼ Jigger Rye.
  • ¼ Jigger French Vermouth.
  • Shake, strain into Lemonade Glass and fill with Seltzer.

SOUL KISS NO. 2

  • ½ Jigger Maraschino.
  • ½ Jigger Crème Yvette.
  • 1 Maraschino Cherry.

SPECIAL

  • 1 Jigger Orange Juice.
  • 1 Jigger Lemon Juice.
  • 1 Jigger Dry Gin.
  • 1 Bar spoon Sugar.
  • Shake well and pour ice and all into Goblet and serve.

ST. CROIX RUM CRUSTA

  • 3 Dashes of Syrup.
  • 1 Dash Angostura Bitters.
  • 1 Dash Orange Bitters.
  • 1 Jigger St. Croix Rum.
  • 2 or 3 dashes Maraschino.
  • Mix well and strain into long Glass and put the peel from one lemon in one string into glass after dipping in powdered Sugar.
  • Little Seltzer on Top.
  • STINGER
  • ½ Jigger Brandy.
  • ½ Jigger Crème de Menthe White.
  • 1 Lemon Peel.
  • Shake, strain into Cocktail Glass.

 

STONE FENCE

  • 1 Jigger Rye Whiskey
  • 2 Lumps Ice.
  • Fill Glass with Cider.
  • Stir well and serve.

STONEWALL

  • 1 Bar spoon Sugar.
  • 2 Lumps of Ice.
  • 1 Jigger Whiskey.
  • 1 Pint of Schweppes Club Soda.
  • Stir up well with spoon and serve.

SUSIE TAYLOR

  • ½ Lime Juice.
  • 1 Jigger Jamaica Rum.
  • 1 Pint Imported Ginger Ale.

SUISSESS

  • ¾ Jigger White Absinthe.
  • ¼ Jigger Anisette.
  • 1 White of Egg.
  • Shake well in Shaker, strain ln Delmonico Glass.

SUISETTE

  • ½ Lemon Juice.
  • 2 Dashes Absinthe.
  • 1 Bar spoon of Sugar.
  • 1/3 Jigger Italian Vermouth.
  • 2/3 Jigger Brandy.
  • Shake, strain into long Glass, fill with Seltzer.

TEA SHAKE

  • 1 Jigger of Tea.
  • 1 Whole Fresh Egg.
  • ½ Bar spoon Sugar.
  • Shake well and strain into Claret Glass and serve.

THREE-QUARTER

  • 1/3 Jigger Yellow Chartreuse.
  • 1/3 Jigger Curacao.
  • 1/3 Jigger Brandy.

TIT FLOAT

  • Curacao with little Whip Cream on top and place a small piece Red Cherry in the center and serve.

TIP-TOP BRACER

  • Take Highball Glass into which put 1 small lump of Ice.
  • 1 Split Sparkling Water.
  • 2 Dashes Celery Bitters.
  • A little Salt and stir well with spoon and serve.

TOBIE TOBIAS

  • ½ Jigger Brandy.
  • ½ Jigger Apricot Brandy.
  • Lemon Peel, shake, strain into Cocktail Glass.

TOM AND JERRY

  • Use large bowl.
  • Take the whites of any number of Eggs and beat to a stiff froth.
  • Add ½ Bar spoons of Sugar to each egg.
  • Beat the yolks of the eggs separate.
  • Stir well together and beat till you have a stiff batter. Add to this as much bicarbonate of Soda as will cover a nickel. Stir up frequently, so that eggs will not separate or settle.
  • To serve:
  • Put 1 tablespoon full of batter into Tom and Jerry Mug.
  • 1 Jigger Rum and Brandy mixed.
  • Fill up with boiling water or milk, grate nutmeg on top, stir with spoon and serve.

TWENTIETH CENTURY

  • Juice of ½ Lime.
  • Juice of ½ Lemon.
  • 1 Bar spoon Sugar.
  • 1 Jigger Bourbon.
  • 1 Dash Jamaica Rum.
  • Shake well and strain into Highball Glass.
  • Fill with Ginger Ale or Seltzer.

VELVET

  • 1 Pint Paul Garrett Champagne.
  • 1 Pint Stout.

VICHY

  • Do not mix in White or Red Wines, as it turns black.
  • It blends well with Scotch and Irish Whiskey.

WHITE CAP

  • Benedictine with Cream on Top.

WHITE HORSE

  • 1 Lump of Ice.
  • Juice of ½ Orange.
  • 2 Dashes Angostura Bitters.
  • 1 Jigger Scotch Whiskey.
  • 1 Pint Imported Ginger Ale.
  • Use Collins' Glass.

WHITE PLUSH

  • ½ Jigger Rye
  • ¼ Jigger Maraschino.
  • 1 Egg.
  • 1 Small Bottle Milk.
  • Shake, strain into thin Glass and serve.

 

 

WIDOW’S DREAM

  • 2/3 Jigger Benedictine.
  • 1 Egg.
  • 1 Jigger Cream.
  • Shake, strain and serve.

 

WIDOW’S KISS

  • ¼ Jigger Parfait Amour.
  • ¼ Jigger Yellow Chartreuse.
  • ¼ Jigger Benedictine.
  • Beaten White of Egg on Top.

WIDOW’S KISS NO. 2

  • 1 Yolk of Egg.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Rye Whiskey.
  • Shake well, then fill High Ball Glass ½ full of Seltzer and float above mixture on top.

WHISKEY FLOAT

  • Fill Glass ½ full of Fizz Water, pour
  • 1 Jigger Bourbon or Rye Whiskey slowly on top of Fizz Water and serve.

WHISKEY FIX

  • 1 Bar spoonful Sugar.
  • Juice of ½ Lemon.
  • 1 Jigger Whiskey.
  • Shake and strain into Goblet and dress with Fruit in season.
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