Chapter 2
7 jiggers 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.
1-1/2 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.
CLOVER CLUB COCKTAIL
Fill large Bar glass 1/2 full Fine Ice.
1/2 pony Raspberry Syrup.
1/2 jigger Dry Gin.
1/2 jigger French Vermouth.
White of 1 Egg.
Shake well; strain into Cocktail glass and serve.
CLOVER LEAF COCKTAIL
Fill Mixing glass with Lump Ice.
1/2 pony Cusenier Grenadine.
The white of one Egg.
1 jigger Sir Robert Burnette's Old Tom Gin.
Shake well and strain into a Cocktail glass.
CLUB COCKTAIL
Fill large Bar glass 1/2 full Shaved Ice.
2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
1 jigger 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.
CLUB HOUSE CLARET PUNCH
Fill large Bar glass 3/4 full Shaved Ice.
4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
2 jiggers Claret.
Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer; dress with Fruit and serve.
CLUB HOUSE PUNCH (for a party of 20)
For mixing use a large Punch bowl.
1/2 can Peaches.
1/2 can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1-1/2 jiggers Jamaica Rum.
1 jigger 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.
COFFEE COCKTAIL
Fill large Bar glass 2/3 full Shaved Ice.
1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.
Shake; strain into medium thin glass; grate Nutmeg on top and serve.
COHASSET PUNCH
Fill large Bar glass 1/2 full Shaved Ice.
1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
1 dash Orange Bitters.
1/2 juice of a Lemon
Stir and serve with a Preserved Peach and its liquor.
COLD RUBY PUNCH (2-1/2-gallon mixture for 50 people)
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.)
COLUMBIA SKIN
This drink is identical with Whiskey Skin.
COMPANION PUNCH (2-1/2-gallon mixture for a reception or party of 50 people)
Into a large Punch bowl pour:
1-1/4 pints Lemon Juice.
2 pints Gum Syrup.
3/4 pint Orange Juice.
1-1/4 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.
CONTINENTAL SOUR
Fill a large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of 1/2 Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.
CORDIAL LEMONADE
Add to a plain Lemonade 1/3 Jigger of any Cordial which the customer may prefer, and serve.
COUNTRY COCKTAIL
Fill large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Bar Sugar.
1 pony Brandy.
1 jigger Port Wine.
1 Egg.
Shake well; strain into thin glass; grate Nutmeg on top and serve.
COUPEREE
Fill large Bar glass 1/3 full Ice Cream.
3/4 jigger Brandy.
1 pony Bed Curacoa.
Mix thoroughly with a spoon.
Fill up with Plain Soda; grate Nutmeg on top and serve.
CREME DE MENTHE
Fill a Sherry glass with Shaved Ice.
1 pony Creme de Menthe.
Cut Straw in two pieces and serve.
CRIMEAN CUP A LA MARMORA (for a party of 10)
Into a small Punch bowl pour:
1 pint Orgeat Syrup.
2 jiggers Jamaica Rum.
2 jiggers Maraschino.
2-1/2 jiggers 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.
COUNTRY CLUB PUNCH
Take 1-1/2 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:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
1/2 jigger 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.
COOPERSTOWN COCKTAIL
Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.
CURACOA
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.
CURACOA PUNCH
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
1 pony Red Curacoa.
1 jigger Brandy.
1/2 pony Jamaica Rum.
Stir; decorate with Fruit and Serve with Straws.
CURRANT SHRUB
For mixing use a porcelain-lined or agate vessel, and put in:
1-1/2 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 1/2 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.
DERONDA COCKTAIL
Fill large Bar glass with Shaved Ice.
1-1/2 jiggers Calisaya.
1-1/2 jiggers Plymouth Gin.
Shake; strain into Cocktail glass and serve.
DIARRHEA DRAUGHT
Into a Whiskey glass pour:
1/2 jigger Blackberry Brandy.
1/2 pony Peach Brandy.
2 dashes Jamaica Ginger.
Grate Nutmeg on top and serve.
DIXIE COCKTAIL
Add to a plain Whiskey Cocktail:
1 dash Curacoa.
6 drops Creme de Menthe.
DREAM
Fill large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Bar Sugar.
3 dashes Lemon Juice.
1 white of an Egg.
1 Wineglass Milk and Cream.
1 jigger Tom Gin.
Shake thoroughly; strain into tall, thin glass; cover the top lightly with Creme de Menthe and serve.
DELUSION
Use a large Mixing glass; fill with Shaved Ice.
1/2 Lime Juice.
2/3 white Creme de Menthe.
1/3 Apricot Brandy.
Shake well; strain into thin Stem glass and serve.
DORAY PUNCH
Fill large Bar glass 2/3 full Shaved Ice.
2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
1/4 jigger Jamaica Rum.
1/4 jigger green Chartreuse.
1/2 jigger Tokay Wine.
1/2 jigger 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.
DORAY SOUR
Fill large Bar glass 2/3 full Shaved Ice.
3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
1/2 jigger Tokay or Sweet Catawba Wine.
1/2 jigger 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.
DUPLEX COCKTAIL
Fill large Bar glass with Shaved Ice.
1/3 Jigger Old Tom Gin.
1 pony Italian Vermouth.
1 pony French Vermouth.
3 dashes Acid Phosphate.
4 dashes Orange Bitters.
Shake; strain into Cocktail glass and serve.
DURKEE COCKTAIL
Fill large Bar glass 2/3 Full Shaved Ice.
1 tablespoonful Bar Sugar.
4 dashes Lemon Juice.
3 dashes Curacoa.
1 jigger Jamaica Rum.
Shake well; strain into tall, thin glass; fill up with Plain Soda; stir gently and serve.
EAGLE PUNCH
Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with muddler.
1/2 jigger Bourbon Whiskey.
1/2 jigger Rye Whiskey.
Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on top and serve.
EAST INDIA COCKTAIL
Fill large Bar glass 3/4 full Shaved Ice.
3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
1 jigger Brandy.
Stir well; strain into Cocktail glass and serve with a piece of twisted Lemon Peel on top.
EGG MILK PUNCH
Fill large Bar glass 1/2 full Shaved Ice.
2 teaspoonfuls Bar Sugar.
1 Egg
1 pony Santa Cruz Rum.
1 jigger Brandy.
Fill up with Milk; shake thoroughly until the mixture creams; strain into tall thin glass; grate Nutmeg on top and serve.
EGGNOG
Fill large Bar glass 1/2 full Shaved Ice.
1 Egg
1 teaspoonful Bar Sugar.
3/4 jigger Brandy.
1/2 jigger Jamaica Rum.
Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve with little Nutmeg grated on top.
EGGNOG (bowl of 3 gallons)
Beat the yolks of 20 Eggs until thin and stir in 2-1/2 lbs. Bar Sugar until Sugar is thoroughly dissolved. Into this mixture pour:
1-1/2 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.
EGG SOUR
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.
EL DORADO PUNCH
Fill large Bar glass nearly full Shaved Ice.
1 tablespoonful Bar Sugar.
1/4 jigger Whiskey.
1/4 jigger Jamaica Rum.
1/2 jigger Brandy.
1 slice Lemon.
Shake; dress with Fruit and serve with Straws.
ENGLISH BISHOP PUNCH
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.
FANCY WHISKEY SMASH
Fill large Bar glass 1/2 full Shaved Ice.
2 teaspoonfuls Bar Sugar.
3 sprigs Mint pressed with muddler in 1 jigger aerated Water.
1 jigger Whiskey.
Stir well; strain into Sour glass; dress with Fruit and serve.
FANNIE WARD
Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice 1/2 Lime.
2 dashes imported Grenadine.
1 jigger Bacardi Rum.
Shake and strain into Cocktail glass.
FEDORA
Fill large Bar glass 3/4 full Shaved Ice.
2 teaspoonfuls Bar Sugar dissolved in little Water.
1 pony Curacoa.
1 pony Brandy.
1/2 pony Jamaica Hum.
1/2 pony Whiskey.
Shake well; dress with Fruit and serve with Straws.
FISH CLUB PUNCH (for a party of 8)
Into a Punch bowl pour:
2-1/2 jiggers Lemon Juice.
4 jiggers Peach Brandy.
2 jiggers Cognac Brandy.
2 jiggers Jamaica Rum.
3 pints Ice Water.
Stir well; ladle into Punch glass and serve.
FOG HORN--Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1/2 Lime Juice.
1/2 Lemon Juice.
1 teaspoonful Bar Sugar.
1 jigger Burnette's Old Tom Gin.
Stir well; strain into tall, thin glass and fill with imported Ginger Ale.
FREE LOVE COCKTAIL---Club Style
Lump Ice.
Use Shaker.
1/2 of the white of 1 Egg.
3 dashes Anisette.
1 jigger Old Tom Gin.
1 pony fresh Cream.
Shake well, serve in Cocktail glass.
FRENCH POUSSE CAFE
Fill a Pousse Cafe glass 1/2 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.
GARDEN PUNCH (2-1/2 gallon mixture for a party of 50)
Place a good size block of Ice in a large Punch bowl.
4 jiggers Lemon Juice.
1-1/2 lbs. Bar Sugar.
2 jiggers Orange Juice.
1-1/2 jiggers 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.
G.O.P.
Use a large Mixing glass with Lump of Ice.
2 jiggers of Orange Juice.
2 jiggers of Grape Fruit Juice.
Fill with Seltzer Water.
Stir; ornament with Fruit and serve with Straws.
GIBSON COCKTAIL
Use a large Mixing glass with Lump Ice.
1 jigger Gordon Gin.
1 pony French Vermouth.
Stir; strain and serve in Cocktail glass.
GILLETTE COCKTAIL--Chicago Style
Use a large Mixing glass; fill with Lump Ice.
Juice 1/2 Lime.
1-1/2 jiggers Burnette's Old Tom Gin.
1/2 teaspoonful Bar Sugar.
Stir well and strain into Cocktail glass.
GIN AND CALAMUS
Put 1/2 oz. of Calamus Root, which has been steeped, into a quart bottle of Gin.
Serve as you would a Straight Drink.
GIN DAISY
Juice of 1/2 of a Lime.
1 pony Cusenier Grenadine.
1 jigger 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.
GIN SOUR--Country Club Style
Use a large Mixing glass.
Fill with Lump Ice.
1/2 Lime Juice.
1/2 Orange Juice.
2 dashes Pineapple Juice.
1/2 pony Rock Candy Syrup.
1 jigger Burnette's Old Tom Gin.
Shake well; strain into Cocktail glass and serve.
GIN SQUASH--Country Club Style
Use a large glass Stein; fill with Lump Ice.
1 pony Lemon Juice.
1 jigger Orange Juice.
1 pony Pineapple Juice.
1 pony Rock Candy Syrup.
1 jigger Burnette's Old Tom Gin.
Fill with Seltzer: stir well and serve.
GOLFER'S DELIGHT--Home of Bevo--18th Hole.
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.
HORSE THIEF COCKTAIL
Fill a large Mixing glass with Lump Ice.
2 dashes green Absinthe.
1/2 pony Italian Vermouth.
1 jigger Sir Robert Burnette's Old Tom Gin.
Stir well and serve in a Cocktail glass.
IRISH ROSE--Country Club Style
Use a tall, thin glass; fill with Cracked Ice.
1 pony imported Grenadine.
1 jigger Old Bushmill Whiskey.
Fill with Seltzer.
Stir well and serve.
JERSEY LIGHTNING COCKTAIL
Use large Mixing glass; fill with Lump Ice.
1 jigger Apple Jack Brandy.
1 pony Italian Vermouth.
Stir well; strain and serve in Cocktail glass.
KNABENSCHUE--Country Club Style
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.
L.P.W.
Use a large Mixing glass.
Fill with Lump See.
1 jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
1/2 pony of French Vermouth.
Stir well and strain into a Cocktail glass.
Add a Pickeled Onion and serve.
LADIES' DELIGHT--Thursday Luncheon Punch
1 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
1/2 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.
LEAPING FROG
1 jigger Hungarian Apricot Brandy.
Juice of 1/2 Lime.
Fill glass with Lump Ice.
Shake well and strain into Stem glass.
LEMONADE APOLLINARIS (or Carbonated Water)
Fill large Mixing glass 2/3 full fine Ice.
1 tablespoonful Bar Sugar.
Juice of 1 Lemon.\s+\d\d?
Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into Lemonade glass; dress with Fruit and serve.
LONE TREE COCKTAIL
Use a large Mixing glass; fill with Lump Ice.
1 jigger Burnette's Old Tom Gin.
1/3 Italian Vermouth.
1/3 French Vermouth. \s+\d\d? Shake well; serve in Cocktail glass.
MINT JULEP--Kentucky Style
Use a large Silver Mug.
Dissolve one lump of Sugar in one-half pony of Water.
Fill mug with Fine Ice.
Two jiggers of Old Bourbon Whiskey.
Stir well; add one boquet of Mint and serve.
Be careful and not bruise the Mint.
OVERALL JULEP--St. Louis Style
Use a large Mixing glass; fill with Lump Ice.
2/3 Wineglass Rye Whiskey.
2/3 Wineglass Gordon Gin.
1/2 Wineglass Imported Grenadine.
Juice 1/2 Lemon.
Juice 1/2 Lime.
Shake well; pour into tall, thin glass; add one bottle Imported Club Soda and serve.
ONION COCKTAIL
1 jigger of Burnette's Tom Gin.
1/2 of Italian Vermouth and no Bitters used.
Large Bar glass with Cracked Ice and stir well.
Strain and serve with an Onion.
OLD FASHION COCKTAIL
Use a Toddy glass.
1 lump of Ice.
2 dashes of Angostura Bitters.
1 lump of Sugar and dissolve in Water.
1-1/2 jiggers of Bourbon Whiskey.
Twist piece of Lemon Skin over the drink and drop it in. Stir well and serve.
OJEN COCKTAIL
Use an old-fashion Toddy glass.
1 lump Ice. \s+\d\d? Juice of 1/2 of a Lime.
1 dash Angostura Bitters.
2 dashes of Seltzer Water.
Stir well and serve.
PEQUOT SEMER
Use a tall, thin Bar glass.
Juice of a Lime.
Three sprigs of fresh Mint.
1 dash Cusenier Grenadine.
1/2 pony Pineapple Juice.
1/2 pony Orange Juice.
1 jigger of Sir Robert Burnette's Old Tom Gin.\s+\d\d?
Crush ingredients together; fill with Lump Ice; add Seltzer. Stir well and serve.
PINEAPPLE JULEP (for a party of 6--Use a small punch bowl)
1 quart of Sparkling Moselle.
1 jigger Cusenier Grenadine.
1 jigger Maraschino.
1 jigger Sir Robert Burnette's Old Tom Gin.
1 jigger Lemon Juice.
1 jigger Orange Bitters.
1 jigger 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.
POLO PLAYERS' DELIGHT--Horse's Neck\s+\d\d?
Use a tall, thin glass.
1 lump Ice.
1 jigger Sir Robert Burnette's Old Tom Gin.
1 Cantrell & Cochran's Ginger Ale.
Stir well and serve.
POUSSE CAFE--St. Louis
Pour in Pousse Cafe glass as follows:
1/6 glass Raspberry Syrup.
1/6 glass Maraschino.
1/6 glass Green Vanilla.
1/6 glass Curacao.
1/6 glass Yellow Chartreuse.
1/6 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.
PUNCH A LA ROMAINE (for a party of 16)
1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert's genuine Angostura Bitters.
10 Lemons.
3 sweet Oranges.
2 pounds Powdered 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.
RAMOS GIN FIZZ--Country Club Style
1 lump Ice.
1 dash Lemon Juice.
1 dash Orange Water.
White of Egg.
1 jigger Burnette's Old Tom Gin.
1 teaspoonful Powdered Sugar.
1 pony Milk.
1 dash Seltzer Water.
Shake well; strain into Highball glass and serve.
REMSEN COOLER
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.
SEPTEMBER MORN COCKTAIL--Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1/2 Lime Juice.
1 jigger Burnette's Old Tom Gin.
2 dashes Imported Grenadine.
Shake well; strain into Cocktail glass and serve.
SHANDY GAFF
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.
SHERRY AND BITTERS
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.
STINGER--Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1 jigger Old Brandy.
1 pony white Creme de Menthe.
Shake well; strain into Cocktail glass and serve.
STONE SOUR
Use a tall, thin glass; fill with fine Ice.
1/2 pony Lemon Juice.
1/2 pony Orange Juice.
2 dashes Rock Candy Syrup.
1 jigger Old Tom Gin.
Leave in Ice; stir well and serve.
SAMTON COCKTAIL
Use a large Mixing glass with Cracked Ice.
1 jigger Orange Juice.
1 jigger imported Ginger Ale.
Fifty-fifty.
Shake well; strain into Cocktail glass and serve.
TOM TOM
Use a large Brandy Roller glass.
Fill Roller half full of Fine Ice.
Add 1 pony of Old Brandy.
1 jigger of green Creme de Menthe and serve.
TOM AND JERRY
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 1/4 full of Batter.
1/2 jigger Rum.
1/2 jigger Brandy.
Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on top and serve.
TOKAY PUNCH
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, 1 jigger 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.
TWILIGHT COCKTAIL
Use a large Mixing glass with Lump Ice.
1 jigger Bourbon.
1/2 pony Italian Vermouth.
Juice of whole Lime.
Shake well; strain into a Champagne glass; fill with Seltzer and serve.
WHISKEY PUNCH--St. Louis Style
Use a large Mixing glass; fill with Lump Ice.
One jigger Bourbon Whiskey.
1/2 pony Italian Vermouth.
1/2 pony Pineapple Syrup.
1/2 pony Lemon Juice.
Shake well; strain into Stem glass and serve.
WHISKEY SCOTCH HOT
1 lump Sugar dissolved in Hot Whiskey glass.
1 jigger Scotch Whiskey.
Fill up with Hot Water.
1 slice Lemon Peel.
Stir and serve with Nutmeg sprinkled on top.
WHISKEY IRISH HOT
Substitute Irish for Scotch Whiskey and proceed as for Hot Scotch Whiskey.
INDEX
Page Abricontine Pousse Cafe Absinthe Absinthe, American Service Absinthe Cocktail Absinthe Frappe Absinthe, French Service Absinthe, Italian Service Admiral Schley High Ball Ale Flip Ale Sangaree American Pousse Cafe Apollinaris Lemonade Apple Jack Cocktail Apple Jack Fix Applejack Sour "Arf-And-Arf" Arrack Punch Astringent Auditorium Cooler All Right Cocktail