>a EXPERIMESTAL KHOfLED&E ARB THE ELEMERTS OF SUCCESS, )& (r m \0ljnUK1> IN THK MANAGKMKNT
X SQUARZA'S CELEBRATED PUNCHES, X
ART OF MANUFACTURING LIQUORS,
PRACTICAL LIGUOR MANUFACTURER.
SAN FRANCISCO :
Nin.i.iN. Mahon & Co. Printicd.s, i'ob. Clav and Sansomh, isn*. I T
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University of California • Berkeley
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EXPERIMENTALPOWLED&E AM THE ELEMENTS OF SUCCESS,
ACQUIKKI) JX THE MAXAOEMEXT OK THE MOST KOKVLAU BARS TUROKGIIOKT THE CMTEH STATES.
SQUARZA'S CELEBRATED PUNCHES,
ART OF MANUFACTURING LIQUORS,
PRACTICAL LIQUOR MANUFACTURER.
SAN FRANCISCO: Mclux. Mahon & Co., Printers, cor. Clay and Sansome.
THE AMEIUCAX lUUKEEl'ER.
Proparo small wineprlass by rnbbinp:sliced lemon around tbe rim, and dip it into white sugar: then pare half a lemon, and insert paring in a wineglass; lastly, stir Criista into the wineglass. This will be found an elegant and refreshing drink.
Use large bar gla.ss. Half tablespoonfiil of sugar. One wineglass of wafer,-
' Half whieglass of brandy, Half a lemon.
; _ Two slices pared apple. Fill with shaved ice, .>
FANCY BRANDY PUNCH.
Use large bar glass. One wineglass of water.
. One tablespoonfiil ofsugar.
One tablespooufnl raspberry syrup. Half wineglass of brandy. Half a lemon. Shake well, and ornament with berries in season.
RECIPES FOR FAVORITE DRINKS.
Use large bar glass. One wineglass of water.
- , ;
. . ...i' j
One tablespoonfiil ofsugar. Half a lemon squeezed,
One tablespoonfiil raspbenw syrup.
TIIK AMKIUOAX BAUKKliHKI!.
Oni' Avineglass branrty,
Half a wineglass Jamaica rum. Fill with shaved ice;shake well: ornament with fruit and berries in season.
Use small bar glass. One teaspoonfnl syrnp or sugar,
Two dashes of Boker's bitters. One wineglass of brandy,
Two dashe.s of Cnraooa,
One piece of lemon rind. Add ice, stir well, and accompany with glass of iced watei'.
Use small bar glass. One wineglass of water,
One leasiKionfnl of sugar.
Three or four sprigs of mint, One wineglass of brandy. Fill two-thirds with ice, stir well, and place a piece of orange and pine-apple on top, or berries in season.
FANCY MINT JULEP.
Use large bar glass. One wineglass of water,
Half a tablespoonful ofsugar,
One tablespoonful of raspberry syriip. One wineglass of brandy,
Four or five sprigs of mint,tops downward,holding stem , between thumb and forefinger, while stirring well with spoon; place two pieces of orange on top, one of pine apple, and berries in season;shake a little fine white sugar over top,and in.sert straws across the top.
THE AMERICAN BAKKEEPEll.
BRANDY JULEP. -
Use large bar glass. One -winoglass oi' Avater,
Tublespoonl'iil of sugar,
Wineglass and a half of brandy. Four or five sprigs of mint,tops downwards, holding stems between thnmb and forefinger, while stirring well Avith spoon. Then fill with shaved ice,pullout mint,and insert it stem downwards,placing a piece of orange and pine-apple on Jop. Insert straAvs on top.
Use large bar glass.
vHalf a lemon.
One Avineglass of orgeat,
One wineglass of brandy,
Half a Avineglass of Jamaica rum. Fill Avith shaved ice; shake Avell, and ornament with orange, pine-apple and berries.
Use large bar glass. One wineglass of raspberry syrup, ()ne wineglass of brandy,
Halfa Avineglass of port wine. Fill Avith shaA'ed ice; add two slices of orange and one of pine-apple,shako avcII and ornament Avith berries.
PRINCE OF WAT.ES' PUNCH.
Use large bar glass. One tablespoonful ofsugar,
Half pony glass of Cura^oa,
Half pony glass of Maraschino, One Avineglass of brandy,
, One pony glass jamaica rum.
TIIK AMKIUCAX UAHKEKI'EK.
Three slices orange and one slice pine-apple. Fill with sliaved ice; shake well, ornament with berries, and dash with port wine.
Use small stem wineglass. One-quarter Curacoa,
Fill with brandy.
Use largo bar glass. Small lime or half a lemon squeezed into tumbler. One wineglass of brandy. One wineglass of port wine, Two tablespoonfnls of sugai'. Two slices of orange and one of pine apple. Shake Avell. and dash with Santa Cruz rum; ornament "*vith berries in season.
.DOO DAYS DRINK;
One pound pure loafsugar,
One-quarter of a pound ground nutmeg. One wineglass extract of ginger,
Two quarts of port wine. One quart of brandy.
()ne quart blackberry brandy. Place mixture in two-gallon demijohn, shake well and "erve in wine glass. ABSYNTHE. Use small bar glass. I'lace a pony glass filled with absynthe therein. Then pour water drop by drop into pony glass until the ab- ■"^ynthe is displaced from ponj' to bar glass; then remove Ihe pony glass, and add a small piece of ice.
tHE AMKlilCAX UAHKEEI'EU.
Use large bar glass. One and a half tahlespoonfiils of sugar, Half a wineglass of water. Two strings oftamarinds, or one spoonful tamarind jelly, One tablcspoouful rasjiberry syrup. One wineglass brandy. Fill with .shaved ice. two slices orange,and one of pine apple. Add berries in season,and dash Jamaica rum over top.
WKST INDIA TAMARIND PUNCH.
Use vessel holding(wo gallons. '-One pound of pre,served tamarinds. One pint of molasses,
Two quarts of Santa. Cruz rum, Three oranges sliced. The mixture to stand over night, and it will be ready for use in the.morning.
Use largt' bar glass. One and a half tablespoonfuls of honey. One wineglass of brandy.
Half a winegla.is Santa Cruz rum. Fill witli shaved ice; add one or two slic<;s of orange and pine apple; shake well, and ornament with berries in season.
Use small wineglass.
One-third Roker^s bitters.
One-third Curayoa. ... . , - J
Add juice ofsmall piece of lemon.
TUI2 AMKIUOAN BAKKKKrKR.
Add two dashes Boker's bitters.
Use small wine goblet. One wineglass of port wine,
Four or live dashes of Curaeoa, One wineglas.s of brandy. Add juice of quarter of lemon,and stir well with spoon.
Use small wine goblet. Half a wineglass of orgeat,
Half a winegl.ass of Curagoa,
One wineglass of brandy. Add juice of quarter of lemon,and stir well with spoon.
Use large bar glass. One tablespoonful of sugar,
One wineglass of brandy, w Halfa wineglass Santa Cruz rum. Add a few pieces of ice.fill up with milk,shake well,and grate nutmeg on the top.
Use large bar glass. One tablespoonful ofsugar, Break in one egg,
One wineglass of brandy,
llalf a glass of Jamaica rum. Fill with ice and milk,shake well, and grate nutmeg over top.
THK AME15ICAN BAKKEEPEK.
Use goat's milk,if possible. Use large bar glass, One tablespoonful of sugar. One wineglass brandy.
One and a half wineglass St. Cruz r ;in. Separate yolk from white of an egg: plaee the yolk in tnmbler,and beat the white. Fill the lumber two-thirds Avith ice. and complete Avith milk. Shake well, and jdace on top the AA'hite of the egg. and ornament Avith colored sugar. This drink is a favorite Avith the hard.y moun taineers of the Alps, and Avas kindly explained to me by a young Swiss lady in Geneva,Switzerland. /// WASHINGTON'S FAVORITE. Use large bar glass. Separate yolk from the Avhite of an egg; beat Avhite until . siiHiciently strong to sustain a half pound Aveight: plaee yolk in tumbler, add one Avineglass of milk, and ditto of brandy: fill Avith shaved ice, and shake until thoroughly frozen. Then add white of an egg.and as fast as it melt& imbil)e through straAvs. This superior beverage Avas used bj- our ancestors dui*- ing the revolutionary Avar. The reel]>e At-as fottnd by me among the papers in my great-grandfather's saddle-bags. Date. 17G0. GIN NEAT. Use stem wineglass.' Fill wilh Old Tom gin.
Use .small bar glass.
Small piece of ice. Place bottle and tnmbler before your customer. Avitli glass of ice water.
THE AMEHTCAX BAllKEEl'ER.
GIN AND TANSY.
Use decanter. Five or si-v sprigs of tansy,
One wineglass of rum syrup, Fill with gin.
GIN AND WORM^FOOD. Malce the same as gin and tansj'-. This is a favorite inoruing drink. GIN COCKTAIL. Use small bar glass. One teaspoonful ofsugar,or four or five dashes ofsju'up. One wineglass of gin. Two or three dashes Boker's bittei-s, Two or three dashes of Cia'agon, Add ice and small piece oflemon skin,and stir evell.
Use small bar glass. One teaspoonful ofsugar,
One wineglass of gin,
^ Two or three pieces of ice. * s' "■
Stir well, and grate nutmeg over top. GIN SOUR, Use small bar glass. Squee/e in juice of quarter of lemon, One wineglass of gin, Two or three pieces of ice,
One teaspoonful of sugar', and stir well. GIN FIX.
Use small bar glass. Half a tablespoonful of .sugar,
TUt: A.MliKICAN liAltKKKI'KK.
Squeeze! in juice of quarter of Icniou. Two slice.i of orauge, One wineglass of gin,
Two or lliree dasbes of Cnraeoa. Fill two-thirds with ice,and stir well with spoon.
Use small bar glass. One teaspoonful of sugar,
Half a wineglass of water, One wineglass of gin,
Two or three sprigs of mint. Fill two-thirds with ice, and stir well with a spoon.
Use large bar glass. One tablesiioonful ofsugar,
Haifa wineglass of water.
Half a wineglass of gin. Place tops offour or five sprigs of mint in bottom of glass; stir well,and fill with ice. Draw out mint,placing " stems downward. Add two slices of orange and one of ,. pine-apple. Ornament with berries in season,and place straws on top. GIN PUNCH. Use large bar glass. One tablespoonful of sugar. One and a half wineglass of gin. Squeeze in juice of half a lemon. Two or three slices of orange and one of pine-apple, One tablespoonful ofraspberry syrup. Fill with ice; shake well; and ornament with berries in season. POP GOEH THE WEASEL. Use small bar glass.
THK AMKUICAX UAr.KKEI'ER.
One traspoonfiil of sugar.
One wineglass of gin,
Two or three pieces of ice.
Fill with lemon soda,and stir Avitli spoon.
Fso small bar glass. Half wineglass of water.
One tablespoonful ofsugar.
Half a lime, or quarter of a lemon, One wineglass St. Cruz rum. Two slices of orange and one of pine-apple.
Fill two-thirds with ice, and shake well.
See brandy straight.
I'se small bar glass. Half a tablespoonful of sugar,
Squeeze juice of half alemon, Two slices of orange.
One wineglass St. Cruz rum.
Two or three dashes Curacoa,
Fill two-thirds with ice, and stir well Avilli spoon.
Use largo bar glass.
Wineglass and a halfSanta Cruz rum. Half a lemon,two or three slices of orange,and one slice of pinc-a])ple. Fill with ice, shake well, and ornament with berries in season.
Use large bar glass.
THE AMERICAN BARKEEPER.
One tablcspoonful of sugar.
Half a Avineglass of water,
Two or three sprigs of mint. Fill two-thirds with ice, stir well, and add one slice of orange and jiine-apple.
Use small bar glass. Squeeze in juice of quarter oflemon, One wineglass Santa Cruz rum,
Two or three small pieces of ice.
One teaspoonful sugar,and stir well.
DECANTER BITTERS. Cut a lempn and orange each into two slices, Two ounces ofsnakeroot, One ounce of cinnamon.
One ounce cloves and allspice mixed, One wineglass ofgum syrup. Use a half-gallon bottle for the above,and fill with Santa Cruz rum;serve in wine glass. Replenish every month,
unless sooner used.
n Use small bar glass. One teaspoonful of sugar.
One wineglass ofBourbon whisky. Two or three pieces ofice;.shake well and grate nutmeg over top. WHISKY SMASH. See brandy smash compound; the same,substituting Bourbon whisky for brandy. WHISKY JULEP. Compound the same as brandy julep, substituting Bourbon whisky for brandy.
THE AMRIUCAX BARKEEPER.
WHISKY PUNCH. Compound the same as brandy punch, substituting Bourbon whisky for Brandy.
SHERRY STRAIGHT. Use small bar glass,in which place two or three small pieces of ice, and present bottle and tumbler to your customer. SHERRY AND BITTERS. Use stem wineglass; one or two dashes Boker's bitters, and fill with sherry. SHERRY AND EGG. Put into small bar glas.s one egg,and add wineglass of sherry. SHERRY COBBLER. \V\ One tablespoonful ofsugar. Two wineglasses of sherry. Two or three slices of orange. Fill with shaved ice; shake well. Place two slices of orange and one of pine-apple on top. Ornament with berries in season,and place straws in tumbler.
Use large bar glass. One tablespoonful ofsugar.
Squeeze in juice of quarter ofa lemon. Wineglass and a half ofsherry,
THE AMEKIOAX HAKKEEl'KU.
Two 01" three slices of ovaiifre peel, One slice of pine apple- Fill with shaved ice; shake well,and ornament with ber ries in season. QUEEN CHARLOTTE. Use large bar gl.ass. One teaspoonfiil of sugar, One wineglass of sherry, Two or three lumps of ice. Fill with lemon soda,and stir well with spoon. Tablespoonfnl of raspberry syrup. - Fill with shaved ice; shake well, and grate nutmeg over top. CINDERELLA, OR THE GLASS SLirDER. Use largo bar glass. Half a wineglass of orgeat. Two wineglasses sautcrne wine. Fill with shaved ice. and shake well. Place a piece of jtine-apple on top. and pour half a wineglass of port wine carefully over all. which produces a brilliant ditla- sion of colors through the glass. "WEST INDIA TWILIGHT. Usodarge bar glass. Tablespoonfnl of sugar, Half wineglass sherry and one egg.
Use large bar glass. Tablespoonfnl of sugar.
Two slices of orange,
"Wineglass and a half Sauterne wine. Fill with shaved ice:.shake well and ornament with ber ries in season.
THE AMEIUCAX BAKKEEI'EK.
See claret pnncb.
PORT WINE PLAIN. Use stem wineglass. Pill and hand to customer. PORT WINE SANGAREE. Use small bar glass. Tablcspoonful ofsugar, Wineglass of port wine. Fill two-thirds with ice; stir well,and grate nutmeg over top. PORT WINE PUNCH. Use large bar glass. Winegla.ss and a half of port wine, Squeeze juice of quarter of a lemon. Two or three slices orange,one of pine-apple. Fill with shaved ice and shake well.
Use large bar glass. Tablcspoonful and a half of sugar, Ttvo wineglasses of claret,
w Thin slice oflemon and two of orange, Thin slice of pine-apple.
Fill with shaved ice, and shake Avell. CLARET COBBLER. Use large bar glass. Tablcspoonful ofsug.ar. Two wineglasses of claret. Fill Avith shaved ice; shake Avell, and ornament with orange, pine-apple and berries in .'cason. THE SHANGHAI. Use AV'ineglas.s. 8
THE AMEKICAN lUUKEEI'ER.
Half wineglass of brandy. Separate white from yolk of egg: place yolk in glass,and retain white for your own private consumption, Fill with Maraschino.
Use large bar glass.
Two wineglasses catawba wine, Two or three slices orange,one of pine-apple. Fill with shaved ice; shake well,and ornament with ber ries in season.
Use three bar glasses to ])int bottle. Twotumps of ice in each glass, Half teaspoonful ofsugar in each.
One or two dashes Boker's bitters in each, Piece oflemon skin in each. Fill with wine.
For party of twelve.
Use large two-gallon punch-bowl.
Half a pound white pulveri/.ed sugar. Quart of water. Three lemons and four oranges cut in slices, Add three rpiart bottles of champagne. Stir well; add piece of ice. and ornament with berries in season. This drink should be used immediately, as it will not keep. BRANDY PUNCH. Tn three gallon bowl for bar use. Two pounds ofsugar, Small bar glass of raspberry syrup.
TlIK AMKlllCAX HAUKKKl't:!!.
Gallon and a hall" of water.
Add one dozen lemons squeezed, Haifa dozen oranges and one pine-apple sliced. iSlif well, until sugar is dissolved. Then add one pint of .rainaica nun.one gallon of brandy,large piece of ice; stir well, and ornament with berries in season.
MILK ruNcn. Dissolve one pound of sugar in water. Add two gallons of milk.
Take one gallon of brandy, and add,pouring slow and stirring fast, to prevent the milk curding. Then add a pint of .Tamaica rum,stir well and place bowl on ice; on serving, use champagne goblet,in which place a piece of ice, fill with punch,and grate nutmeg on top. BUTTERMILK. Use champagne goblet,in which place a piece of ice and grate nutmeg on top. This drink is a good chalera preventive. EGG NOGG. In punch-bowl for New Years Day. w Use large vessel holding 13 gallons. Si.v pounds sugar dissolved in two quarts water. Eight gallons fresh milk, Si.v dozen eggs; separate white from yolk,and beat yolk until very thin; add the yolk and stir well;then add half a gallon of St, Cru.K rum;stir well while pouring. Three and a half gallons brandy:stir well while pouring slow: cover up with large cloth. Then beat the whites until they assume a hard, frothy appearance. Fill your largest punch-bowl with the egg nogg,placing the white of the eggs on top, and ornament with red and blue .sugars. This celebrated American drink,from its orna-
THE AMEKICAN HAItKEEl'EH.
mentation, lias been properly styled the "Red, While and Bine."' Serve in chainpag'ne goblets,and grate nut meg on top.
TOM AND JERin'. ^ •
Use large punch-bowl.
Five pounds ofsugar,
"One dozen fresh eggs. Separate white from yolk, and beat the whiles until tliey assume a white Irothy appearance. I'our whites into the bowl. Then beat yolks until they are very thin,and add the white,stirring well while pouring. Then add a gill of Jamaica rum,and stir well. Serve in small bar mug' or tumbler, putting in one table.spoonful of Tom ami Jerry, one wineglass of braiuW. Fill two-thirds with hot water,and stir well with spoon. Ornament with nutmeg, cinnamon,spices and cloves,ground and mi.xed in ecpial proportions, placed in an ordinary ])ep))er box.
Use small bar gla.ss. Teaspoonful ofsugar,
Wineglass of Jamaica rum,
Teaspoonful of allspice and cloves mixed. Small piece of butter.
Fill with hot water,and stir well.
HOT SPICED RU.M.
Small bar glass.
AVineglass of Jamaica rum.
Tea,spoonful clove.s and allspice mixed.
THH AMKlllCAX BAllKEEPKR.
Small piece of butter.
Fill with hot water and stir well.
HOT WHISKY SIUN*.
Small bar glass.
AVineglass of whisky (Scotch or Irish.)
Fill two-thirds full of hot water, and stir well.
HOT WHISKY PUNCH.
Small bar mug.
Teaspoonful and a half of sugar.
AVineglass and a third of whisky, Slice a lemon, Fill two-thirds with hot water, grate nutmeg on top,and place mug and wineglass before customer.
HOT 15RANDY SLING.
Small bar glass.
Teaspoonful of sugar,...
AVineglass of brandy, Fill two-thirds with hot water,and grate nutmeg over top. GEN. BURNSIDE S FAYORI^yE. This snpei'b drink was forwarded to me by special messenger from the General. Large bar glass. Half a lemon squeezed. AVineglass brandy. Half wineglass Jamaica rum. Wineglass of orgeat. Fill with hot water,stir well,and grate nutmeg over top. BLUE BLAZER. Use two silver and plated mugs, with handles and glass bottoms.
TIIK AMIJUrC.VX BAIIKKEPKR.
'Wineglass Scotch and Irish whisky mixed. Add one wineglass of hoiling water, then set it on fire, and while blazing pour from each into the other mug. being particular to keep the other blazing during the pouring process. Servo in small bar tumblers. Add piece oflemon skin,pour mixture into glass blazing,and cover with cup. This drink is solely my own. BURNT BRANDY AND PEACH; This drink is in general use throughout the South, es pecially in good times. I presume there is not so active a consumption at present,owing to the unsettled slate of that section, and lack of ingredients. Wineglass of brandy, Tablespoonful of white sugar. Put mixture in deep plate, and set it on fire; ])ut two or three pieces of dried peach in small bar tumbler, and add mixture. TECUMSEirS DREAM. Champagne goblet. Tablespoonful ofsugar, Teaspoonful of raspberry syrup. Wineglass of port wine. Add yolk of an egg. Fill with hot water,stir well,and grate nutmeg overtop.
HOT BLACK STROP.
Halfa wineglass of water,
Tablespoonful ofmolas.ses. Stir well, add one wineglass Santa Cruz rum,and grate nutmeg over top.
PEACH AND HONEY.
Small bar glass.
THE AMEUICAN H.VKKEEl'EK.
Tiiblespoonfnl of honey.
Wincgli\.ss 2)each brandy. Slir -well.
Use large bar glass.
Wineglas.-! Bourbon wbi.sky, A few pieces of ice.
Fill up with cider. This drink has been rendered famous from its use by Cen.Harrison, in the old days of Tip. and Ty. and log cabins. ALE Sx\.NGAREE. Large bar glass. Teaspoonfnl of sugar, Tcaspoonlnl of Avater. Mix well, add one or two ])ieces of ice. Fill Avith ale, stir Avell, and grate nutmeg on top.
PORTER SANGAREE. The same,substituting porter for ale.
ENGLISH 'ALF AND 'ALF. Ale tumbler. Fill Avith half jiorter and half ale.— American half old and half noAv ale.
)no quart of ale:i O e
nsert red-hot iron until froth covers
surface. Serve in an ale pony glass.
Beat up one egg,half a teaspoonfnl of grated nutmeg, put one quart of ale in two quart-pitcher, and place therein red hot flip iron; let it remain until the.ale boils. Serve in small bar glasses for party of four.
TlIK AMKHICAN IJAIUCKEI'KK.
Large bar glass.
Squeeze therein half a lemon.
Half tablespoonful of sugar. Fill two-thirds with icc, and complete M'ith water;shako well. FANCY LEMONADE.' Use large wine glass. Squeeze therein half a lemon. Tablespoonful and a half ofsugar, Tablespoonful of rasjjbcrry syrup, Slice of pine-apple and two oforange. Fill two-thirds with ice and complete with water. Shake well and ornament with berries in season.
Wineglass of orgeat.
Add juice of half a lemon,slices orange and
pine-apple. Fill with ice and Avater. Shake well.
Use large bar tumbler.
Wineglass of raspberry syrup,
Half pony glass of Curagoa. Juice of half a lemon,two slices pine-apple and orange. Half teaspoonful ofsugar. Fill tAvo-thirds Avith icc, and complete Avith water; shake AA'ell, and color Ayith port Avine.
Use large bar glass.
"Tablespoonful and a half ofsugar,
THli AMKltlCAN BAKKKKl'EK.
Afld quarter of leinou; peel and slice larj^e free-stone peacli; two slices of ]iine aj)ple.and two oforange. Fill two-thirds with ice. complete with water,shake well and ornament with sliced peach. WALTON CLUB COCKTAIL. This beverage originated with the North Woods Walton Club,au organization of New York gentlemen, who an nually resort to the great northern wilderness in the titate of New York,known as John Brown's Tract,go lishing, hunting, and the enjoyment of life in the forest. The time selected for their annual excursion is the month of June. In the wilderness they build bark shanties and make their beds of hemlock boughs. Trout of every va riety, weighing from three to iO pounds, are taken in abundance. These romantic gentlemen rely mainly upon the resources of the primeval forest for their sustenance during a period of three months, which is the usual time spent in the M oods. I presented the recipe to the club in 1857. and it has been their favorite beverage since. It is compounded as folloM'S: Cut from the mountain ash small limbs,ha'f an inch in thickiiess. scrape off outer bark,and then scrape for use inner coaling of green tender bark. Use this freely in mixing cocktail, as bitters. Add whatever liquor is desired. Place mixture in a vessel, let it stand over night, and in the morning it is ready for use. SODA COCKTAIL. Use large bar tumbler. Teaspoonful ofsugar;add ice,and fill with lemon soda. Stir m-cU with spoon. SWITCIIEL. Use tM-o-gallon demijohn. Quart molasses, and quar ter pound ofginger. Fill with neater and*shake welL CONGRE.SS WATER. Place bottle on ice over night. Uselarge bar glass,and in serving room,be careful notto draw cork untilin room, 4
Tllli AMKKICAN BAKKEBl'KK.
Sqnarza's Celebrated California Punches. These Punches have gained a world-wide reputation. All who have ever tried them join in pronouncing them far superior to any similar beverages concocted. I iiave secured them with considerable trouble and expense,and am well satisfied tiiey will be a .sure source of profit to any dealer taking the trouble to make them. SQUAllZA'S RUM PUNCH. Two gallons Jamaica rum; 1 quart sweet milk; 1 pint of grape juice; 2 oranges; 2 lemons; 1 oz cinnamon; oil of rose 1 drop. Run through a strainer. Serve in a small bar glass, adding half teaspoonfiil sugar, with a little hot or cold water as required. SQUARZA'S SWEDISH PUNCH. Two gallons Jamaica rum; I pint best claret; 4 orange; 1 lemon;a little cinnamon; oil of wintergreen 1 drop. Serve as rum punch. COGNAC PUNCH. Compound the same as rum punch,substituting cognac for rum. ARRAG PUNCH. The same as rum punch,omitting milk, adding a gill of Magg bitters. KIRSCHWASSER PUNGTI. Compound the same as arrac punch. MORNING COMFORT. Use sherry wineglass; to the yolk of egg add one-third Curacjoa; fill with brandy. SQUARZA'S PINE-APPr>E PIJNGH. Juice of 4 dozen pine-apples;4 gallon rum; 1 pint sherry wine: 1 lb. sugar; 4 orange, and 4 lemon; a little rum; run tlarough a strainer,and is ready for use. Serve in small bar glass. SQUARZA'S STRAWBERRY PUNCH. 10 lbs. Strawberry juice; compound the same as pine apple; serve likewise.
TUK A.MKinCAX BAKKEEl'EK.
A Few Hints to Barkeepers,
I am not sure that whatI can here say will be of much importance. Yet. there are many well considered rules for governinj,' tlie conduct of the American barkeeper. I will, however,say that cleanliness isa first principle,and should ever be strictly maintained. Steadine.?s in the performance of your duties is also essential. A close observance of the manner and style of your su perior in rank when concocting and serving drinks, and in the e.\-ecution of their various duties,is recommended. They should serve you as models for imitation. The list of drinks, mi.vturcs, beverages and concoc tions which are lierc ap])ended, are the results of long practice, great experience and much tlmught. Many of them are original with me,and a great many of the others arc improvements of my own upon the old style mixtures. My experience has been varied and exten sive. I have had much practice in my profession in many parts of the globe, and liave carefully watched the practice prevalent in other iiortions. I would sug gest that the list can bestudied by the novice and perused by the e.vpert to the advantage of both. You will find it to be a fair and reliable standard of American bever ages, both of the ordinary style and ofthe fancy descrip tion. I therefore recommend it.
THE AMEKICAX HARKEEI'EH..
THE ART OF MANUFACTURING LIQGURS. These recipes contain no poisonous articles,and Avill enable every dealer to ma nufacture his own liquors, instead of paying from 50 to 75 per cent, for making them for him. All the ingredients can made at an average cost of seventy-five cents per gallon; the finest imitation of French brandy at S2,such as costs at present, Avhen imported, $7. COGNAC BRANDY. Pure spirit GO gallons;(puanthic ether 2 ounces; acetic ether 2 ounces;-tincture of tannin 2ounces;oil of cognac 1 ounce; white sugar dissolved in half a gallon of water 6 lbs; color with burnt,sugar. The above specimen of brandy will cost in San Francisco lax per gal. To make Sazernc.'Otard, Marett. Ponltney,Seig- nette, or an}- of the dillcrent styles brandy proper, add ilO gals, ofthe kind to be imitated to the abovc_ sixty gallons, and color the same as the ton gallons in question. Burnt sugar is the coloring matter now universally used. PEACH BRANDY. Pure spirit 10 gallons; sugar dissolved in water.5 lbs; oil of bitter almonds,first dissolved in 00 per cent, alco hol, 1 oz; sulphuric acid quarter oz; porter 1 quart; line- be obtained in any large drug store, and from these recipes 1 i q u ors can be
THE AJIEIUOAN HAKKEEl'ER.
lure of saffron 1 quart; oil of pears 2 ounces, dissolved in 90 per cent, alcohol; and 3 ounces acetic ether. IHISH WHISKY. Pure spirit 40 gallons: white sugar 10 lbs, dissolved in G quarts water;creosote 40 drops;color with burntsugar. OI.U BOURBON AVHISKY. Pure spirit 60 gallons: sugar 10 lbs; strong green tea 1 gallon; oil of wintergreeii, dissolved in 90 per cent, alcohol, 30 drops: color with burnt sugar. M0N0NG.\11EL.\ WHISKY. Pure spirit 40 gallons; sugar 10 lbs; Jamaica rum 5 gallons; nitric ether 4 ounces; color to suit the fancy. This is a most superior article of Monongahela whisby. Some consumers prefer the above transijaront, while others like it just tinged with brown. OLD RYE. Pure spirit 40 gallons; strong green tea 1 gallon; oil of bitter almonds half ounce; oil of wintergreen 20 drops; color to suit fancy. AROillATlC SCHIEDAM SCHNAPPS. Pure spirit. 20 gallons; white sugar 8 lbs. dissolved in one water; oil of Juniper 100 drops,dissolved in 4ounces of nitric ether. HOLLAND GIN. Pure spirit 20 gallons: sugar 8 lbs; pure turpentine 20 drops: oil of juniper 80 drops; spirit of orris root 4 oz. Dissolve the turpentine and oil juniper in 90 per cent, alcohol before adding them to the mixture. SHERRY WINE. Cider 10 gallons; oil of bitter almonds 1 ounce; white sugar C lbs; mustard 4 ounces; boil for halfan hour,and then strain. Then add 1 ounce essence cinnamon,two quarts Jamaica rum,2 gallons pure spirits,color slightly Avith burnt sugar.
THE AMEJUOAX BAKKEEl'ER.
ShoHld a cheaper article of sherry be required, then leave out pure spirit, and substitute-one quart of tinc ture of grains of paradise. PORT WIXE. Cider 20 gallons: sugar- 12 lbs: carbonate of soda 10 ounces; tincture of grains of paradise li gals: powdered catechu !) ounces; color this with a cochineal, or a deep tincture of logwood. The re.ader will observe that this wine is made without any spirit,though a small portion will greatly improve it. MADEIRA WIXE. Water 12 gallons: sugar 0 lbs; pure spirit lA gallons; hops 6 ounces; bitter almonds 3 ounces. Boil the above for half an hour; when cooled sufficiently,add 1 quart of good hop yeast, and let the whole ferment for two days. Then add 2 quarts of rum.and two ounces of mustard. The mustard must be tied \ip in a piece of muslin, and suspended in the wine; color with burntsugar, CLARET WINE, Cider 6 gallons;spirit 2 gallons; water5 gallons: pow dered catechu 2 ounces; color with tincture of logwood and red beets. If not sour enough, add 20 drops of sul phuric acid. The above claret can be made for 35 cents per gallon in San Francisco. CHAMPAGNE. Cider 30 gallons; pure spirit 2 gallons; honey one gal lon. Boil the above for half an hour;ferment with 1 quart of good yeast. When fermented, add half ounce of bitter almonds. 1 pint tincture grains of paradise. CIDER. Water 35 gallons; sulphuric acid sufficient to render the water pleasantly .sour; brown sugar 50 lbs; 4 ounces alum;5 ounces ginger;5 ounces cloves; color with burnt
THE AMEHICAX lURKEEl'EK.
sugar,if desirable. Four gallons common whisky will give this a good body;and two gallons of strong decoc tion of dried peaches will give it a flavor. The above cider is so i)erfect an imitation of real apple cider that the best judges cannot detect the difference. It can be made for 20 cents per gallon. This cider is that intended for the base of the winesspoken of above. ROOT BEER. Five lbs s\igar; 4 gals, water; A lb cream tartar; i oz oil of wintergreen ; A oz oil of sassafras; i lb hops; i lb malt. Let stand 24 houi's in a warm place,and 36 hours in a cold place, or until it becomes clear. GINGER POP. Four lbs sugar; CO gallons water; d lbs syrup;7 lbs ginger; mix; then let stand until clear-. CHAMPAGNE CIDER. Thirty lbs sugar; 30 gallons water, boiled together; A lb tartaric acid;4 lbs dried apples;3 whites of eggs;mix well together; then let stand until clear.*' COMMON I)0:\IESTIC BRANDY. i-Mcohol 40 gals(90 per cent); water 40 gals; tincture Guinea peppers 2 gals; nitric ether 2oz; acetic ether 4oz; sulphuric acid 1 oz. This brandy can be made anywhere in California for 55 cents a gal.,and contains no poisons. COGNAC BRANDY. 95 per cent,alcohol 40 gals; water 25 gals;strong green tea 1 gal; tincture grains paradise 1 gal; white sugar 20 lbs; acetic other 4 oz; color with burnt sugar. This is a very strong brandy. JAMAICA RUM. Pure spirit 50 gals; white sugar 30 lbs; pale ale 2 gaks; sulphur 2 oz; Jamaica rum 4 gals; acetic ether 6 oz.
THE AMtHKAX UAUEEEI'fR.
ST. GROJX RUM. Pure spirit r>0 gals; while sugar 10 lbs; catccliu 3 oz; essence of vanilla 2 oz: acetic acid .3 oz; tinctiire grains paradise 1 quart; A oz snlplmric acid;.Jamaica mm 2gals. STOUGIITOX BITTERS. M'atcr G gals; v.'hisky 2 gals; gentian root 3 lbs; snake root 1 lb; oil of orange 3 oz; calamus root 8 oz;(inctnre Guinea ])eppers 12 oz. Color the above with 8oz bruised alkanet root. Ingredients to remain in tin; whisky 8 days, then strain. I30KER\S BlTTEIbS. Whisky 1 gal; water 1 gal; rasped cassia3oz; calamus root 3 oz: cardamum seeds 2 oz. Let stand 1 week and strain. Color with cochineal and burnt sugar. MEDICATED GLX BITTERS. Powdered cnbebs 8 oz; oil of juniper 3 oz; powdered pellitory 2 oz; oil peppermint 2 drachms;alcohol 2 gals; mi.\ cnbebs and pellitory with one gallon of the alcohol, and the oils with the other giillon; let each stand o days, and then mi.x with o gals, water. These bitters are un- colored. This is the best bitters ever invented—is per fectly new in California, and is worth to any dealer ten times the price of these recipes. BEAD FOR LIQUORS. Two drops of sv.'cet oil. and one drop sulphuric acid. Make a mixture as above,and add four drop.s to each gallon ofliquor. The result will ))e a fine bead. STRAINIXG LIQUORS. Use a bag made of double cotton ll-innel. All coloring matter, tinctures, etc.,should bo strained before they are added to the liquor. BODY FOR LIQUORS. To give a heavy body to liquors, use a decoction of slipory elm, made by boiling the bark in water. Use it to suit the fancy.