1867 The American Barkeeper by a Practical Liquor Manufacturer

THli AMKltlCAN BAKKKKl'EK.

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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