1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

MISCELLANEOUS DRINKS.

CLARET AND CHAMPAGNE CUP. 156. For one quart of claret take thejuice offour peeled lemons and two oranges which have been squeezed into a bowlcontainingfour tablespoonfuls ofbar sugar; in this bowl now macerate the leaves ofsix sprigs of mint; then pour in. one pony ofJamaica rum,two ponies of brandy and two of maraschino or some other cordial; stir the whole like wildfire and then pour in the claret; to the whole then add one bottle of plain soda(or one ofchampagneifChampagne Cup be desired) one pint of Rhine wine and the peel ofa cucumber;cut up onesmall pineapple or take a can of preserved pineapples and somesliced seedless oranges to garnish the whole, and pour into a bowl around one large lump of ice and serve in thin glassware.

CLARET AND SELTZER. 157. Place a piece ofice in a long thin glass and fill with half claret and half syphon seltzer.

COLLINS. 158. There are many kinds of Collins, viz., John Collins, which is made with Holland gin ; Tom Collins with Tom gin; "Whiskey Collins with the liquor des ignated etc.,etc. A Collins, however, is nothing more or less than a fizz; but it is usually made as a very long drink. See Fizzes {Redpe No. 50), and John Collins {Recipe No. 177). 159. There are two popular drinks called coolers which have no other distin guishable title. One is made by mixing equal parts ofmilk and seltzer; and the other is simply a ginger ale lemonade or a lemonade made of ginger ale instead of water. It is customary for barkeepers to ask a customer which he prefers. N.B.—Some years ago, the late William Remsen,a retired naval officer and a popular member ofthe Union Club, N.Y.,introduced a beverage to the members ofthat swell organization which has since taken his.name and is now known to all clubmen by the appellation of Remsen cooler. The following re cipe is the correctthing and has never before appeared in print. Pare a lemon (a lime will not answer the purpose) as you would an apple,so the peel will re semble a corkscrew, place the rind in a long thin glass and pour over it a full Jigger of Old Tom Cordial gin; with a bar-spoon now press the peel and stir it thouroughly so the liquor will be well flavored with the essence of the skin and fill the glass with plain soda off the ice. English soda is highly recom mended for this drink. COOLERS.