1895 Official Hand-Book and Guide Bartender's Association of New York City

OFFICIAL

Hand Book AND Guide BARTENDERS'

ASSOCIATION

NEW YORK CITY

1895

OFFICIAL

Hand=Book

ANO GUIDE BARTEBDERS'

ASSOCIATION

NEW YORK CITY. OF .

1895.

1 8 9 5 В. A. New YORK.

I mportant to Bartenders. The large and constantly increas­ ing popularity of Mixed Drinks makes it advisable to place before the members of this Association, in clear and concise form, the best and newest recipes in use. In order that the members might have the benefit of the experience, not of one or two, but of all the leading saloons, cafes, restaurants and clubs of this city, we have spent much time and labor in collecting, in this Guide, all information of value bearing on this important subject. Of all those who have profited by simi­ lar information obtained through our Association, many have derived very gratifying results and a decided gain in their business from the time of adopting our suggestions. If the within instructions are strictly adhered to. success will necessarily follow. Th e American people will have the best, and you can be suc­ cessful only by giving them the best. It is hardly necessary to state that, of all mixed drinks, none are so universally popular as the cocktails. Be sure to use the best material and go strictly according to instructions contained in the Guide.

Bottled Velvet.

1 bottle of Moselle. 1/2 pint of sherry.

The peeling of 1 lemon. 2 tablespoonfuls of sugar. A sprig of verbena. Shake well, strain and ice.

Bottle of Brandy Cocktail.

2/3 quart of brandy. 1/3 quart of water. 1 pony of Caroni Bitters. 1 wine glass of gum syrup, 1/2 pony of curacoa. Mix and bottle securely well.

Bottle of Gin Cocktail. Same as 'brandy with gin substituted for brandy.

Brandy and Ginger Ale. (Use large bar glass.) ,

Several lumps of cracked ice. 1 wine glass of brandy. 1 bottle of ginger ale. Mix thoroughly, taking care that the ale does not foam over the top of the glass.

5

Brandy and Hum Punch. (Use large bar glass.)

1/2 wine glass of rum. 1/2 wine glass of Cognac Brandy. i tablespoonful of sugar. Juice of 1/4 of a lemon. 3/4 wine glass of hot water. Shake well, grate nutmeg on top.

Brandy Soda. (Use large bar glass.) A delicious summer drink, and excellent " bracer." 1/2 glass of broken ice. 1 wine glass of brandy. 1 bottle of plain soda. See that the soda does not foam out of the glass. Stir well with a spoon.

Brandy Champerelle. (Use a sherry wine glass.)

1/4 wine glass red curacoa. 1/4 wine glass yellow chartreuse. 1/4 wine glass anisette. 1/4 wine glass of brandy. Drops of Caroni Bitters. Or maraschino may be used for the ani­ sette and kirschwasser for brandy. In mixing see that the different liquors do not run into each other.

Brandy Cocktail. (Use small bar glass.)

3 dashes of gum syrup. 3 dashes of Caroni Bitters.

(See next page.)

6

i wine glass of brandy i dash of curacoa. Fill glass half full of fine ice, and stir well. Strain into a cocktail glass, add a twisted piece of lemon peel.

Brandy Crusta. (Use large bar glass.)

3/4 glass of fine ice. 4 dashes of Syrup.

1 dash of Caroni Bitters. 5 drops of lemon juice. 2 dashes of maraschino, i wine glass of brandy. Strain in glass, trim with fruit.

Brandy Daisy. (Use small bar glass.)

4 dashes of gum syrup. Juice of half a lemon. 2 dashes of orange cordial, I wine glass of brandy. Fill glass with ice, mix well, strain and fill with mineral water. Brandy Fix. (Use small bar glass.) 1/2 tablespoonf ul of sugar dissolved in 3/4 glass of mineral water. 1/4 of a lemon. 1/2 pony pineapple syrup. Fill with shaved ice. •A wine glass of brandy. Mix well, trim with fruits, sip with straws.

7

Brandy Fizz. (Use large bar glass.)

1/2

teaspoonful of powdered sugar. 5 dashes of lemon juice. Fill the glass3/4full of ice.

i wine glass of brandy. A dash of white of egg. Shake well, strain into fizz glass, fill with mineral water, serve quick.

Brandy and Gum. (Use small bar glass.)

3 dashes of gum syrup. Small lump of ice. Put a spoon in the glass and set out a bottle of brandy for the customer to fill. Brandy Julep. (Use large bar glass.) I tablespoonful powdered sugar dissolved in1/2wine glass of water. 4 sprigs of mint, pressed in the sugar and water. wine glass of brand. Fill with ice, put the sprigs of mint in with the stems down, so as to allow the leaves to fringe the top of glass. i dash of Jamaica rum. Sprinkle the sugar on top, trim with fruit, serve with straws. Pony Brandy. (Use pony glassy Fill the pony glass with best brandy and serve. 8

1

1/2

Brandy Punch. 3 teaspoonfuls of fine sugar in just enough water to dissolve. 1 dash of raspberry syrup. Juice of a lemon. till the glass with fine ice. "i dash of rum. glass of brandy. 2 slices of orange. Piece of pineapple. Shake, trim with fruit, sip with straws.

1

1/2

Brandy Sangaree. (Use small bar glass.) Fill the glass half full of ice.

i teaspoonful of sugar, 1/2 wine glass of water, i wine glass of brandy. Mix well. i dash of port wine. Grate nutmeg on top.

Brandy Scaffa. (Use sherrj' glass.)

1/4 raspberry syrup. 1/4 maraschino. 1/4 chartreuse (green). 1/4 brandy. Keep the liquors from mixing.

Collcnder Cooler. 2 (Use large ale glass.)

2 teaspoonfuls of sugar. Juice of 1 lemon.

(.See next page.")

9

I bottle of ginger ale. Stir well, trim with fruit.

Brandy Straight. (Use a small whiskey glass.)

Put a little ice in a glass, and hand to a customer with the bottle of brandy, to help himself, with small glass of mineral water. Brandy Sling. (Use hot water glass.) 1 lump of sugar dissolved in hot water. I wine glass of brandy. Fill glass with hot water, grate nutmeg on top. A cold sling is made by using ice and water for the hot. Brandy Smash. (Use small bar glass.) 2 teaspoonfuls of fine sugar, 1 tablespoonful of water. 4 sprigs of mint pressed to bring out the flavor. i wine glass of brandy. Fill2/3of ice. Mix well, trim with slices of orange and fruit.

Brandy Sour. (Use large bar glass.) 2 teaspoonfuls of fine sugar. 3 dashes of lemon juice.

(See next page.)

10

I squirt of mineral water. Mix the above well.

Fill the glass with ice. 1wine glass of brandy. Shake well, strain into a sour glass, trim with a slice of lemon. Brandy Toddy. (Use small bar glass.) 1 teaspoonful of fine sugar dissolved in water. 1 wine glass of brandy. 2 lumps of ice. Stir with a spoon and serve. Hot brandy toddy can be made by leav­ ing out the ice and using hot water.

Burnt Brandy and Peach. (Use small bar glass.) An excellent remedy for diarrhoea. 2 teaspoonfuls of sugar, 1 wine glass of brandy. Burn the above together in a dish. 3 slices of dried peaches.

Put the slices of peach in a glass and pour the burned liquid over, grate a little nutmeg on top.

Brandy Flip. (Use large bar gvlass.)

Glass half full of fine ice. 1 fresh egg. 1/2 tablespoonful of sugar, 1 wine glass of brandy.

(See next fiag-e.'y

II

Shake well, strain into a fancy glass, grate nutmeg on top. California Sherry Cobbler. (Use large bar glass.) 3 tablespoonfuls of fine sugar, 1pony of pineapple syrup. Fill the glass with shaved ice. glass of California sherry wine.

1

3/8

Stir well. 1 dash of port wine. Trim with fruit, sip with straws.

California Wine Cobbler. . (Use large bar glass.)

3 teaspoonfuls of fine sugar. Juice of one orange. 2 tablespoonfuls of water. Fill glass with ice.

1

3/8

wine glass of California wine. Stir well, dash with port, trim with fruit, serve with straws.

Catawba Cobbler. (Use large bar glass.)

1teaspoonful of fine sugar. 1 tablespoonful of water. Fill with fine ice. 2 wine glasses of Catawba wine. Shake well, trim with berries, and serve with straws.

Century Club Punch. (Use large bar glass.)

3/8 pony of Jamaica rum. 1 pony of Santa Cruz rum.

(See next page.)

12

2 teaspoonfuls of fine sugar. Juice of half a lemon. 1 wine glass of water. Fill with ice. Mix, trim with fruits, sip with straws. Champagne Cobbler. (Use large bar glass.) 3 teaspoonfuls of fine sugar, dissolved in

wine glass of water. 2 thin slices of orange.

1piece of twisted lemon peel. Fill the glass one-half full of ice.

wine glass of champagne. Mix with spoon, trim with fruits, serve with straws.

1

3/8

Champagne Cocktail. (Use champagne goblet.)

1lump of sugar, 1dash of Caron1Bitters, 1piece of lemon peel, 1slice of orange. 1/3 glass of shaved ice. Fill with champagne. Mix well.

Champagne Julep. (Use champagne julep glass.)

1lump of sugar. 1sprig of mint, squeezed to bring out the flavor. Fill the glass with champagne, slowly stirring as you pour in. Trim with berries, serve quick. 13

Champagne Punch. (Use bowl.)

1 pint of champagne. 2 ounces of sugar. 3/8 of an orange, sliced thin. Juice of 3/8 of a lemon. 2 slices of pineapple. 3/8 glass of raspberry syrup. Trim with fruits, serve in champagne goblets.

Champagne Sour. (Use fancy sour glass.)

1 lump of sugar. 2 dashes of lemon juice. Fill the glass slowly with champagne. Mix well, dress tastefully.

Cider Nectar. (Use large bar glass.)

2 wine glasses of cider. 1 wine glass of mineral water. 1/4 wine glass of sherry. 1 dash of brandy.

1 dash of lemon juice. 1 twist of lemon peel. 1 tablespoonful of sugar. Stir well, trim with fruits, flavor with nut­ meg. Cider Punch. (Use large bar glass.) Put a piece of twisted lemon peel in the glass. (See next page.) 14

3/8 wine glass of sherry. 2 tablespoonfuls of fine sugar.

Juice of 1/4 of a lemon. Grate in some nutmeg. I wine glass of cider. Stir well, with 1/4 glass of brandy, and serve. Claret Cobbler. (Use large bar glass.) 1 teaspoonful of powdered sugar dissolved in1/4wine glass of water.

Fill glass with fine ice. 2 wine glasses of claret. Trim with fruits, sip with straws.

Claret Cup. (Use large bar glass.)

2 wine glasses of claret, wine glass of cold water. 1 teaspoonful of fine sugar, teaspoonful of cinnamon, cloves and all­ spice. Stir thoroughly, 1 piece of lemon peel. LORD SALTOUN STYLE. 1 piece of lemon peel. 1 teaspoonful of powdered sugar. 3 dashes of sherry. 2 wine glasses of claret. 1 wine glass of mineral water. Stir and strain well. Claret Punch, (Use large bar glass.) 11/2 tablespoonfuls of fine sugar. 2 slices of lemon. (See next page.) 15

2 slices of orange. Fill glass with shaved ice. Pour in claret till gla :s is full. Shake well, trim with fruits, serve with straws. Cold Whiskey Sling, (Use small bar glass.) 1teaspoonful of sugar dissolved in3/8glass of water. 3 pieces of ice. 1wine glass of whiskey. Stir well, grate nutmeg on top. I wine glass of whiskey. Fill the glass half full of hot water. 1piece of lemon peel. Mix with a spoon. Dog Days' Drink. (Use large goblet.) Fill1/3full of lemon sherbet or lemon ice. 1bottle of soda water. Mix and drink. Continental Sour. (Use large bar glass.) 3/8 teaspoonful of fine sugar, dissolve in water. Juice of half a lemon, 1wine glass of whiskey. (See next page.) 16 Columbia Skin. (Use small whiskey glass.)

Fill with shaved ice. Shake well, strain into a sour glass, with claret.

Cordial Lemonade.

A plain lemonade. Ornament with fruit. Pour in slowly half a pony of curacoa or some other cordial. Claret Punch. (Use large goblet.) Fill goblet half full of ice. 11/2ponies of brandy. 2 teaspoonfuls of powdered sugar. Fill with claret, mix well, trim with fruit. Curacoa Punch. (Use large bar glass.) 3 teaspoonfuls of powdered sugar. Juice of 1/4 of a lemon. wine glass of water. Stir well with a spoon. Fill glass with fine ice. 3/4 wine glass of brandy. 1 pony of red curacoa. 1/2 pony of Jamaica rum. Mix well, dress with fruits, sip with straws.

Draught Lemonade. (Use large bar glass.)

1 lemon sliced. 4 ounce loaf sugar.

(See next page.)

17

1/2 pint boiling water. Mix well, serve with a little nutmeg.

East India Cocktail. (Use large bar glass.) Fill the glass3/8full of fine ice. 3 dashes of raspberry syrup 2 dashes of Caron1Bitters.

2 dashes of red curacoa. 2 dashes of maraschino. I wine glass of brandy.

Mix well, strain into a cocktail glass, add a bit of twisted lemon peel. A dash of cham­ pagne improves this drink.

Egg Lemonade. (Use large bar glass.) I tablespoonful of fine sugar. 1 egg . . 5 dashes of lemon juice. glass of shaved ice. Fill with water; stir well, strain into a large bar glass.

Egg Milk Punch. (Use large ale glass.)

1 egg. 3 teaspoonfuls of fine sugar.

Fill glass half full of ice. I wine glass of brandy. I pony of St. "roix rum. Fill the glass with milk. Shake well, strain into a large bar glass, serve with a little grated nutmeg. 18

Plain Egg Xogg. (Use large bar glass.)

1 tablespoonful of sugar, 1 egg.

1wine glass of whiskey. 1/2 glass of shaved ice. Fill the glass with milk. Shake well, strain, grate nutmeg on top. Fancy or Imperial Egg Noggs (Use large bar glass.) 1 tablespoonful of sugar, 1 tablespoonful of cold water, 1 egg. 1/2 glass of fine ice. I wine glass of brandy, 1 pony of rum. Shake well, strain into a large bar glass, grate nutmeg on top.

Egg Nogg. GEN'L GRANT'S STYLE. (Use large bar glass.) 2 teaspoonfuls of powdered sugar, 1 egg. 4 small pieces of ice. Fill the glass with cider, mix well.

Egg Kogg for Party. (Use large punch bowl.)

Same as the " Imperial" egg nogg, multi­ plying the quantity of each by the number of persons to be served.

19

Gin and Calamus. (Use whiskey glass.)

Cut 3 pieces of calamus up fine, and steep in a bottle of gin. Serve same as whiskey straight.

El Dorado Punch. (Use large bar glass.) 1tablespoonful of fine sugar, 1tablespoonful of water, 1 pony of brandy. pony of Bourbon whiskey. 3/8 pony of Jamaica rum. I slice of lemon. Fill the glass with ice, shake well, trim with fruits, serve with straws.

Fancy Brandy Smash. (Use large bar glass.)

2 teaspoonfuls of fine sugar. 2 tablespoonfuls of water. 4 pieces of mint, rubbed to bring out the flavor. 3/8 glass of shaved ice. 1wine glass of brandy. Mix well, strain into a fancy bar glass.

Fancy Gin Cocktail. (Use small bar glass.)

3 dashes of gum syrup. 3 dashes of Caron1Bitters, 1 wine glass of gin.

(See next page.)

20

1 dash of curacoa. 1 piece of orange peel. Fill glass half full of ice.

Mix, strain into a fancy glass, the edge of which is rubbed with lemon, add a piece of lemon peel.

Egg Sour. (Use large bar glass.) 1 tablespoonful of fine sugar. Several lumps of ice. Juice of 1 lemon. 1egg- Shake well, grate nutmeg on top.

Fancy Whiskey Smash. (Use large bar glass.)

2 teaspoonfuls of sugar, 1 glass of water. 3 sprigs of mint, pressed, Fill with shaved ice. 1wine glass of whiskey. Stir well, trim with fruit,

Fish House Punch. (Use small bowl.)

1/3 pint of lemon juice. 3/4 pound of fine sugar. 1/4 pint of peach brandy. 1/2 pint of cognac brandy. 1/2 pint of Jamaica rum. 21/8pints of cold water. Stir well.

21

Gin and Milk.; (Use whiskey'glass.) Put out glass and bottle of gin for cus­ tomer to help himself. Fill the glass with rich, iced milk and mix. with a spoon. Gin and Molasses. (Use whiskey glass.) Cover the bottom of the glass with gin. 1tablespoonful of molasses. Let customer help himself to gin. Mix with a spoon. Clean the glass after the drink with hot water. Gin and Pine. (Use whiskey glass.) Put 3 ounces of splinters from the heart of a green pine log into a bottle of gin. Steep 2 hours. Put a lump of ice in the glass and hand, out the bottle for the customer to help lum- self.

Gin and Tansy. (Use whiskey glass.),

A good tonic. Soak a bunch of tansy in a bottle of

gin.

Serve a glass with ice, and let the gent help himself. 22

Gin and Wormwood, (Use small whiskey glass.)

Steep half a dozen sprigs of wormwood in a quart of gin. Serve the same as gin and tansy. Rye Malt and gin.

Gin Cocktail. (Use large bar glass.)

Fill with fine ice. 3 dashes of gum syrup. 2 dashes of Caron1Bitters. 1dash of absinthe or curacoa. 1wine glass of gin. Mix well, strain into a fancy cocktail glass, twist a piece of lemon peel on top.

Gin Flip. (Use large bar glass.)

T tablespoonful of sugar. Dissolve in a squirt of mineral water. 1wine glass of gin. Fill glass with ice, shake well, strain into a fancy glass.

Gin Daisy. (Use large bar glass.)

1/2 glass of ice. 3 dashes of gum syrup. Juice of half a lemon. 2 dashes of orange cordial.

(See next page.)

23

1 wine glass of gin. Mix well and strain. Fill with mineral water.

Gin Fix. (Use large bar glass.)

2 teaspoonfuls of sugar, 1squirt of mineral water. 1/2 pony of pineapple syrup. Mix well Juice of 1/4 of a lemon. Fill the glass with fine ice. 1wine glass of gin. Mix with a spoon, trim with fruit, serve with straws.

Gin Fizz. (Use large bar glass.)

2 teaspoonfuls of sugar. 4 dashes of lemon juice. Fill the glass half full of fine ice. 1wine glass of gin.

Mix well, strain into a lemonade or fizz glass. Fill with mineral water and serve quick.

Gin Crusta. (Use large bar glass.)

Remove the peeling from half a lemon, all in one piece. Fit this piece in a wine glass, the edge of which has been rubbed in lem­ on and dipped in fine sugar. Fill the large glass3/8full of fine ice, and (See next page.~y 24

add 3 dashes of gum syrup, 1da s h Carom Bitters, 2 dashes of lemon juice. 2 dashes of maraschino, 1 wine glass of gin. Mix well, strain into glass prepared as above. Trim with fruit.

Kin Julep. (Use large bar glass.)

3 teaspoonfuls of sugar. 1/2 wine glass of water. 4 pieces of mint, pressed to draw out fla­ vor. Stir well together. Fill the glass with ice. 13/4 wire glasses of gin. Stir well, trim with fruit, serve with straws. Gin Punch. (Use large bar glass.) 11/2table spoonful of sugar. A pony of mineral water to dissolve the sugar 1 tablespoonful of raspberry syrup. Fill with fine ice. Juice of one-half lemon. 1 slice of orange. 1 piece of pineapple. 11/2glasses of gin. Stir well, trim with fruits and serve with straws. Gin Sangaree, (Use small bar glass.) 1/3 teaspoonful of sugar, water to dissolve same. (See next page., 25

2 lumps of ice. 1wine glass of gin. Stir well. Dash with sherry or port.

Gin Sling. (Use small bar glass.)

1 lump of loaf sugar. Enough water to dissolve the sugar. 2 pieces of ice.

I wine glass of malt gin. Stir, grate nutmeg on top.

Gin Smash. (Use large bar glass.)

2 teaspoonfuls of sugar. 1tablespoonful of water. 3 sprigs of mint, pressed to extract the essence. 1/2glass of ice. I wine glass of gin. Mix well, strain into a sour glass, trim with slices of orange and berries.

Gin Sour. (Use small bar glass.)

3 teaspoonfuls of sugar. I squirt of mineral water. 4 dashes of lemon juice. 2/3 glass of ice. 1wine glass of gin. Mix well, strain into a sour glass, add a thin slice of lemon. 26

Gin Straight. (Use whiskey glass.)

Hand the glass, with a small piece or two of ice, to the customer, with the bottle of gin- Gin Toddy. (Use whiskey glass.) teaspoonful of fine sugar, wine glass of water. 2 lumps of ice, 1 wi ne glass of gin, and mix.

Ginger Daisy. (Use small bar glass.)

3 dashes of gum syrup. Juice of half a lemon. 2 dashes of orange cordial, 1 wine glass of brandy. glass of gin. Mix well, strain and fill in with ginger ale.

Glasgow Flip. (Use large bar glass.)

1 egg, beaten well. Juice of one lemon. 2 tablespoonfuls of sugar. Fill with ginger ale, and mix. Glasgow Punch. (Use large bar glass.) tablespoonful of fine sugar, wine glass of water.

(See next page?)

27

1/2 wine glass of Jamaica rum. Stir well.

Rub the edge of a fizz glass with lemon, strain the liquid into the same, add a drop of lemon juice.

Golden Fizz. (Use large bar glass.)

1tablespoonful of sugar. 4 dashes of lemon juice, 1wine glass of Old Tom gin or whiskey. Yolk of one egg. 2/3 glass of shaved ice. Shake well, strain into a large fizz glass, fill up with mineral water, mix with spoon. Golden Slipper. (Use wine glass.) wine glass yellow chartreuse. Yolk of one egg. wine glass of danziger goldwasser. Don't let the yolk of the egg run into the liquors. Grassot Punch. (Use large bar glass.) 2 teaspoonfuls of simple S )'rup. 1teaspoonful of strawberry syrup, 1gill of water. Cut up peel of small lemon. 1 wine glass of brandy. 2 drops of curacoa. 1drop of acetic acid. Stir slowly, put some ice into a goblet, (See next page.) 28

into which strain the liquid ; crown with a piece of peach or apricot. For cold weather this is hot.

Hot Rum. (Use small bar glass.)

2 lumps of sugar. Hot water enough to dissolve the sugar. 1lump of butter. 1wine glass of Jamaica rum. Fill with hot water. Mix fine, nutmeg over. Hot Spiced Rum. (Use small bar glass.) 1teaspoonful of sugar. Hot water to dissolve. I wine glass of Jamaica rum. 1teaspoonful mixed cloves and allspice, 1lump of butter half as big as a cherry. Fill with hot water and mix.

Hot Scotch Whiskey Sling. (Use hot water bar glass.)

1/2 lump of sugar. 3/4 glass of hot water. I piece of lemon peel.

1wine glass of Scotch whiskey. Mix well, grate nutmeg over.

Hot Whiskey Punch.

2 pieces of sugar. 1wine glass of hot water.

(See next page.)

29

Juice of1/2lemon. 2 wine glasses of whiskey. Fill with hot water. Mix, slice of lemon on top.

Hot Whiskey Sling. (Use small bar glass.)

1 wine glass of whiskey. Fill1/3full of boiling water. Grate nutmeg over.

Imperial Punch. (Use large bar glass.)

2 teaspoonfuls of sugar, 1gill of claret. 1 wine glass of mineral water, 1shake of nutmeg. 1 dash of maraschino. Slice of cucumber. Fill with ice, mix well, serve with straws.

Italian Wine Lemonade. (Use large bar glass)

2 teaspoonfuls of fine sugar. Water to dissolve. 4 squirts of raspberry syrup. 2 squirts of orange syrup. 5 squirts of lemon juice. Fill glass | full of shaved ice.

1wine glass of sherry. Fill with water, stir well, trim with fruit, serve with straws.

30

Jamaica Rum Sour

(Use large bar glass.) 2 tablespoonfuls of fine sugar. Dash of mineral water, 4 dashes of lemon juice. Fill the glass | full of fine ice. 1 wine glass of Jamaica rum. Mix well, strain into a sour glass, trim with fruit and serve. Mikado Cocktail. (Use small bar glass.) 1 tablespoonful of orgeat syrup, 1 dash of Caron1Bitters. 2 pieces of lemon peel. Fill the glass half full of ice. 1 wine glass of brandy. Mix well, strain into a cocktail glass. Jersey Cocktail, (Use small bar glass.) 2 teaspoonfuls of sugar, 2 dashes of Caron1Bitters. 7 lumps of ice, fill with cider. Mix well, and serve with lemon peel over. John Collins. (Use largest size bar glass.) 1teaspoonful of fine sugar, 2 dashes of lemon juice. 1 wine glass of gin,1/2doz. lumps of ice. 1 bottle of soda. Mix well, and take out the spoon.

31

Kirschwasser Punch. (Use large bar glass.) 3 teaspoonfuls of fine sugar, 2 dashes of lemon juice. 3 dashes of yellow chartreuse, water to dissolve. 3/8 glass of ice, 1 glass of kirschwasser. Mix well, trim with fruit, serve with straws. Nickerbein. 1/2glass of vermillion cordial, yolk of 1 egg, cover the egg with benedictine. 1/2 glass of kimmel, 2 drops of Caron1Bitters. See that the different ingredients are not mixed. I teaspoonful of raspberry syrup, juice of half a lemon. 1 slice pineapple. 1 slice of orange. 1 wine glass of Santa Cruz, 4 dashes of curacoa. Fill with fine ice, stir, trim with fruit. Manhattan Cocktail. (Use small wine glass.) 1/2 pony of whiskey, 1 pony vermouth, mix well. No. 2, SAME. (Use small bar glass.) Knickerbocker. (Use large bar glass.)

2 dashes of gum syrup, 3 dashes of Caron1 Bitters.

2 dashes of curacoa, 2 dashes of Caron1 Bitters.

3/8 wine glass of whiskey, 3/8 wine glass of (See next page.) 32

Italian vermouth. Fill with fine ice, mix well, strain into a cocktail glass.

Medford Rum Punch. (Use large bar glass. ,1

3 tablespoonfuls of sugar, 3 clashes of lemon juice. Water to dissolve the above. Fill with fine ice. 11/2 wine glass of Medford rum. 1 dash of Jamaica rum. Mix well, trim with fruits, serve with straws.

Medford Rum Smash. (Use large bar glass.)

2 tablespoonfuls of sugar, water to dissolve the sugar. 3 sprigs of mint pressed,1/2glass of shaved ice. 1 wine glass of Medford rum. Mix well, strain into a sour glass, add sprig of mint. Medford Rum Sour. (Use large bar glass.) 2 tablespoonfuls of sugar, 4 dashes of lemon juice. 1 squirt of mineral water, 1/2 glass of shaved ice. 1 wine glass of Medford rum. Mix well, strain into a sour glass, trim with fruit.

33

Metropolitan Cocktail. (Use small wine glass.) 3 dashes of gum syrup, 2 dashes of Carom Bitters. 1 pony of French vermouth, 3/8 pony of brandy. dozen lumps of ice. Mix well, take out the ice.

Milk Punch. (Use large bar glass.)

3 teaspoonfuls of sugar. Enough water to dissolve the sugar. 1/3 glass of shaved ice, 1 wine glass of brandy. 1/2 wine glass of St. Croix rum. 1 dash of Jamaica rum. Fill with milk. Mix well, strain into a fancy bar glass, grate nutmeg on top.

Mint Julep. (Use large bar glass.)

1 tablespoonful of sugar. 2 tablespoonfuls of water. 4 sprigs of mint, pressed for flavor. wine glass of brandy. Take the mint out, fill with ice, mix well, replace the mint, stems downward, dash with Jamaica rum, sprinkle with sugar, serve with a straw.

1

1/2

Mississipp1Punch. (Use small bar glass.)

1 tablespoonful of sugar. Enough water to dissolve the sugar.

(See next page.)

34

3 clashes of lemon juice, fill with shaved ice. wine glass of Jamaica rum. wine glass of Bourbon whiskey." 1wine glass of brandy. Mix well, trim with fruits.

Mulled Claret. 1 lump of sugar, 4 dashes of lemon juice,

teaspoonful of fine allspice. 1/4 teaspoonful of cinnamon. 1/4 teaspoonful of fine cloves.

2 wine glasses of claret. Place in a dish, boil 2 minutes, mixing all the time, strain into a large glass, and serve with nutmeg ' on top.

Mulled Claret, No. 2. (Use large.bar glass.)

3 lumps of sugar. 2 dashes of lemon juice. 1 dash of lime juice. 1 teaspoonful of ground cloves, allspice, and cloves. 2 wine glasses of claret. - Heat a poker red-hot and stick into liquid till it boils, strain and serve. Orgeat Lemonade. (Use small bar glass.) 2 teaspoonfuls of sugar, 1 wine glass of orgeat syrup, juice of half a lemon. glass of shaved ice. Fill with water, stir well, trim with fruit, serve with straws.

35

Mulled Claret and Egg. (Use large bar glass.) 1tablespoonful of powdered sugar. 1dash of lemon juice.

1/2 teaspoonful of fine allspice, 1teaspoon- ful of fine cinnamon, 3/8 teaspoonful of fine cloves, 1 3/4 wine glass of claret, pour into a dish and boil. Yolk of 2 eggs, beaten up with a little white sugar. Put eggs in a not water glass, pour in the liquid slowly, mixing all the time. Serve with nutmeg on top. Don't pour the egg over the wine. National GuardJPunch. (Use large bar glass.) 1tablespoonful of sugar. Juice of half a lemon, 2 dashes of rasp­ berry syrup. Fill the glass with shaved ice. 1 wine glass of brandy, 1w i n e glass catawba. Stir well, trim with fruits, dash with Jamaica rum and serve with a straw. Old Tom Gin Cocktail. Fill with shaved ice. 1 wine glass of gin. Mix well, strain into a cocktail glass, a piece of lemon peel on top. Orchard Punch. (Use large bar glass.) 2 tablespoonfuls of orchard syrup. 1pony of pineapple syrup, water to dis­ solve. (See next page.) 36

3 dashes of gum syrup, 2 dashes of Caron1 Bitters. 2 dashes of curacoa or absinthe.

Fill the glass with fine ice. 1 wtne glass of California brandy. Mix well, dash with port wine, trim with fruit, serve with straws.

Orgeat Punch (Use large ale glass.) 1 1/4 teaspoonfuls of orgeat syrup.

Juice of half a lemon, fill with shaved ice. 11/2 wine glasses of brandy. Stir well, dash with port wine, trim with fruit. Phil'a Boating Punch. (Use large bar glass.) 2 dashes of lemon juice, 2 dashes of lime juice. "Water to dissolve the above. Fill the glass with fine ice. 1 wine glass of St. Croix rum, 1 pony of brandy. Mix well, trim with fruit, and serve with straws. Port Wine Cobbler. (Use large bar glass.) 2 teaspoonfuls of sugar, 1 pony orchard brandy. Water to dissolve the above. Fill the glass with shaved ice. 11/2 wine glasses of port wine. Mix well, trim with fruit, and serve with straws. Port Wine Punch. (Use large bar glass.) 2 teaspoonfuls of fine sugar, 2 teaspoon­ fuls of orchard syrup, 2 dashes of lime juice. (See next page.) 37

Enough water to dissolve the above. Fill the glass with fine ice. 1 1/2 wine glasses of port wine. Mix well, trim with fruits, serve with straws. Port Wine Sangaree. (Use small bar glass.) 1teaspoonful of fine sugar dissolved in a little water, 3 small lumps of ice, 13/8 glasses of port wine. Mix, remove the ice, grate nutmeg on top. 1/4 maraschino, 1/4 curacoa, 1/4 green char­ treuse, 1/4 brandy. Keep the liquors in dif­ ferent layers. B. B. C. Pousse Cafe. (Use sherry glass.) 1/2 glass of raspberry syrup, 1/4 glass of maraschino, 1/4 glass vanilla, 1/4 glass red curacoa, 14 glass yellow chartreuse, 1 glass brand)'. Keep each liquor in layers. Pousse Cafe, French. (Use sherry glass.) 5 drops of raspberry syrup, 1/2 glass of maraschino, glass of curacoa, glass of chartreuse, 1/4 glass of brandy. Keep the layers apart. Pousse Cafe. (Use small wine glass.) 1/3 glass of curacoa,1/3glass of kirschwasser. 1/4 glass of chartreuse. Keep in divided layers. 38 Pousse Cafe. (Use sherry glass.)

Pousse l ' Amour. (Use sherry glass.)

1/4 glass of maraschino, yolk of an egg. 1/4 glass of vanilla cordial, 1/4 glass of brandy. To be kept in separate layers, serve.

Rhine Wine Lemonade. (Use large bar glass.)

1 tablespoonful of fine sugar. Juice of half an orange. 1/2 glass of ice. Fill with Rhine wine. Mix well, trim with fruits and sip with straws. Rock and Rye Whiskey. Good remedy for sore throats and colds. 2 teaspoonfuls of best rock candy syrup. 1 wine glass of good rye whiskey. Mix well and serve. Or, put the syrup and a spoon in the glass, and hand out the bottle of rye to the customer. 2 teaspoonfuls of sugar, 1tablespoonful of raspberry syrup, 4 dashes of lemon juice. Water to dissolve the above. Juice of half an orange, fill the glass 3/4 full of shaved ice, 2 dashes of curacoa. 1/2 wine glass of brandy, pony of Jamaica rum. Mix well, dash with port wine, trim with fruit. Roman Punch. (Use large bar glass.)

39

Hum Flip. (Use two large cups.) 1/2 pint of ale healed on a fire, I egg beaten up with one ounce of powdered sugar. A dash of fine nutmeg, 2 dashes of rum or brandy. Put the ale in one cup, the other in another, and pour together and back and forth several times. Rum Daisy. (Use small bar glass.) 3 dashes of gum syrup, juice of half a lemon. 2 dashes of orange cordial. Fill the glass half full of water. 1 wine glass of rum. Mix well, strain, fill up with mineral water. St. Charles Punch. (Use large bar glass.) 1 teaspoonful of fine sugar, juice of of a lemon, enough water to dissolve the above. Fill the glass with shaved ice. 1 wine glass of port wine, 1 pony of brandy, 1 dash of curacoa. Mix well, trim with fruit, sip with straws. Remove the peeling from half a lemon whole, and fit into wine glass moistened with lemon juice and dipped in sugar. Make the drink in large bar glass as follows : 2 dashes of lemon juice. Fill the glass (See next page.) 40 St. Croix Crusta. (Use large bar glass.)

3 dashes of gum syrup, 1 dash of Caron1 Bitters.

half full of water, 2 clashes of maraschino, 1 wine glass of St. Croix rum. Mix well, strain into the wine glass prepared as above, trim with fruit, serve. St. Croix Fix. (Use large bar glass.) 2 teaspoonfuls of sugar, 3 dashes of lemon juice,1/2pony of pineapple syrup. Water to dissolve the above. Fill the glass with fine ice. 1 wine glass of St. Croix rum. Mix well, trim-with fruit, serve with straws. 1 tablespoonful of sugar, 4 dashes of lemon or lime juice, 1 squirt of mineral water, dissolve well. Fill the glass with fine ice. 3 dashes of Jamaica rum, 1 wine glass of St. Croix rum. Mix well, trim with fruit, serve with straws. St. Croix Rum Fizz (Use large bar glass.) 1/2 tablespoonful of fine sugar, juice of half a lemon, 1 teaspoonful of white of egg. Fill glass3/8full of shaved ice. 1 wine glass of St. Croix rum. Mix well, strain into a fizz glass, fill with mineral water, serve at once. St. Croix Sour. (Use large bar glass.) 2 teaspoonfuls of sugar, juice of half a lemon. (See next page.) 41 St. Croix Rum Punch, (Use large bar glass.)

Dissolve the above in one dash of mineral water. Fill the glass half full of fine ice. 1wine glass of St. Croix rum. Mix well, strain into a sour glass, serve with slice of lemon on top.

Santa Cruz Fix. (Use large bar glass.)

1teaspoonful of powdered sugar. Juice and skin of1/4of a lemon, 1dash of mineral water. Fill the glass half full of fine ice. I wine glass of Santa Cruz rum. Mix well, trim with fruits.

Santa Cruz Sour. (Use large bar glass.) I tablespoonful of powdered sugar. Juice and skin of1/4of a lemon. 1/2 wine glass of water, 2/3 glass of ice. 1wine glass of Santa Cruz rum. Mix well, strain into a sour glass, serve with slice of lemon. Sauterne Cobbler. (Use large bar glass ) 3/4 teaspoonful of sugar, 3/4 wine glass of orchard SY rup. Stir the above in wine glass of water. Fill the glass with fine ice. 2 wine glasses of sauterne. Shake well, trim with fruits, sip with straws.

42

Sherry and Bitters. (Use sherry glass.)

1 dash of Caron1Bitters. Twist the glass until the hitters covers the whole inside. Fill with sherry.

Sherry Egg Nogg. (Use large har glass.)

1 tablespoonful of powdered sugar dis­ solved in water, 1 e g g ,1/4glass of fine ice. 2 wine glasses of sherry wine. Fill the glass with milk. Mix well, grate nutmeg on top. Sherry Egg Nogg, L.a Mode. 2 teaspoonfuls of sugar, 1 e gg . Fill glass with fine ice, I pony of brandy, 1wineglass of sherry wine. Mix well, strain into a bar glass, grate nutmeg on top. Sherry Flip. (Use large bar glass.) 2 teaspoonfuls of sugar, 1 egg, fill the glass half full of fine ice. 1 1/2 wine glasses of sherry. Mix well, strain into bar glass, grate nutmeg on top.

Sherry Wine Punch. (Use large bar glass.)

1 tablespoonful of sugar. 2 dashes of lemon juice, 2 dashes of orange juice.- Fill the glass with fine ice. 3 wine glasses of sherry. Mix well, trim with fruit and serve with straws.

43

Silver Fisz. (Use large bar glass.)

2 teaspoonfuls of sugar. 4 dashes of lemon or lime juice, white of 1 egg- Fill the glass with fine ice, 1wine glass of Old Tom gin. Mix well, strain into a fizz glass, fill with syphon vichy, mix and serve quick. Bensinger Punch. (Use mug.) 1 teaspoonful of sugar, 3 dashes of lemon juice. 1/2 wine glass of Irish whiskey. 2 wine glasses of water. Mix and serve with spoon. Soda Cocktail. 1 slice of orange, half dozen pieces of ice. 1bottle of lemon soda. Mix well, serve quick. Soda Lemonade. (Use large bar glass.) 1 tablespoonful of sugar, 4 dashes of lemon juice. Half dozen lumps of ice. 1 bottle plain soda. Mix well, take out the ice, done.

1 teaspoonful of sugar, 3 dashes Caron1 Bitters.

Stone Wall. (Use large bar glass.)

1 teaspoonful of sugar. 6 small lumps of ice, 1 wine glass of whiskey. (See next page.) 44

1 bottle of plain soda. Mix, remove the ice and serve quick You can use Cognac brandy in place of whiskey, and the sugar left out.

Tip-Top Punch. (Use large bar glass.)

1 lump of sugar, 1dash of lemon juice. 6 small lumps of ice, 1pony of brandy. 2 slices of pineapple, 1slice of orange. Fill with champagne, mix well, trim with fruit, sip with straws. Tom and Jerry. (Use punch bowl.) Take the whites of any quantity of eggs, and beat to a stiff froth. Add 1 1/2 ablespoonfuls of powdered sugar for each egg. Beat the yolk of the eggs separate. Stir together and beat to a stiff batter. Add as much carbonate of soda as will cover a nickel. Mix frequently, so as the eggs will not separate.

How to Serve Tom and Jerry. (Use mug.) 2 tablespoonfuls of the above mixture,

1wine glass of brandy, 1pony of Jamaica rum.

Fill with hot milk, mix well, pour from one cup to another, grate nutmeg on top.

45

Miller's Tom and Jerry. (Use large punch bowl.)

5 pounds of powdered sugar. Whites of1/2dozen eggs beaten to a stiff froth. Yolks of 12 eggs beaten thin as water. Mix well,3/4wine glass of Jamaica Rum. 1/4 glass of St. Croix rum. 11/4 teaspoonful of fine cinnamon, 1/4 tea- spoonful of fine cloves, 1/2 teaspoonful of fine allspice. Stir to a stiff batter. 1 tablespoonful of the mixture, 1 wine glass of brandy. Fill with boiling milk or water. Mix fine nutmeg on top. Cold Tom and Jerry. (Use small bar glass.) Prepare and serve as hot, only using cold water or milk. No. 1 Tom Collins, Gin. (Use large ale glass.) 3 teaspoonfuls of powdered sugar. 4 dashes of lemon juice,1/2doz. lumps of ice. 1 wine glass of Old Tom gin. 1 bottle plain soda water. Mix with spoon. Take out the ice. 46. How to Serve Tom and Jerry. (Use small bar glass.)

No. 3, Whiskey. (Use large bar glass.) Mix same as brandy Tom Collins ; use whiskey in place of brandy. No. 2, Brandy. (Use large bar glass.) 5 dashes of gum syrup, 2 dashes Caron1Bitters. U. S. Punch. (Use large hot water glass.) 1 gill of hot tea, 1 3/4 tablespoonful of sugar. Peel of1/2a lemon, juice of 1lemon. I wine glass of arrack. Mix well. Vanilla Punch. (Use large bar glass.) 1 tablespoonful of fine sugar mixed in a little water. Juice of 1/4 of a lemon, 2 dashes of cura- coa. 3/4 pony of vanilla cordial. Mix well, trim •with slices of fruit, etc., serve with straws, 1 dash of extract of vanilla can be used in place of vanilla. Fill glass with fine ice. 1 wine glass of brandy. Juice of a lemon, 1 wine glass of brandy. 3 small lumps of ice, fill with plain soda. Mix, remove the ice.

47

Vermouth Cocktail. (Use large bar glass.)

1/2 glass of fine ice, 4 dashes of gum syrup. 1 dash of Caron1Bitters, 2 dashes of mara­ schino. 1 wine glass of vermouth. Mix well, strain into a fancy cocktail glass and add a piece of lemon peel. Plain Vermouth Cocktail. (Use small bar glass.) 1/2 glass of shaved ice, 1 1/2 pony of ver­ mouth. 2 dashes of Caron1Bitters, 2 dashes of gum syrup. Mix well, strain into a cocktail glass, put a piece of twisted lemon peel on top.

Whiskey Cocktail. (Use bar glass.) 3 dashes of gum syrup, 2 dashes of Caron1 Bitters.

2 dashes of curacoa, 3/4 glass of fine ice. 1 wine glass of whiskey. Strain into a cocktail glass and add a piece of lemon. The curacoa may be left out.

48