The recipes contained in this book are for the proper mixing of all kinds of drinks, such as Absinthes, Cocktails, Cups, Crustas, Cobblers, Coolers, Egg-Noggs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Pousse Café, Frozen Beverages, etc., etc. The formulas are simple, practical and easy to follow, and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the caterer and pleasing to the consumer, the latter of whom will immediately notice a marked improvement in his favorite beverage.
Absinthe is composed of the tops and leaves of the herb artemisia absinthium, or wormwood, which contains a volatile oil, absinthol, and a yellow, crystalline, resinous compound, called absinthin, which is the bitter principle. The alcohol with which this is mixed holds these volatile oils in solution.
The free use of absinthe is injurious. Never serve it in any kind of drink unless called for by the customer.
A mixing-glass* half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic.
* By a mixing-glass is meant a large soda-glass, holding twelve ounces; it is handier and gives better satisfaction than a goblet. A jigger is a measure used for measuring liquors when mixing drinks; it holds two ounces. A pony holds half a jigger.
(Use Absinthe Drip-glass.)
Pour one pony of absinthe into the bottom glass, fill the upper (drip) glass full of ice-water. When two-thirds of the water has dripped into the absinthe it is ready to be drunk. A few drops of anisette will improve this drink.
Put into a thin eight-ounce glass containing a few lumps of clear ice one pony of absinthe, two dashes maraschino, four dashes anisette. Slowly fill the glass with ice-water, stir well with long bar-spoon. Serve.
Fill a mixing-glass half-full of fine ice, pour into it one pony of absinthe, one pony of water, one dash of gum-syrup. Shake with shaker until very cold, strain into champagne-tumbler, fill up with siphon seltzer.
This is a good remedy for the relief of the depression following alcoholic excesses. Dose: Twenty drops of spirit. ammon. aromat. in a medium-sized glass of seltzer or plain water.
Same as ammonia and seltzer, mixing a small bar-spoonful of bicarbonate of soda in the drink before imbibing.
Dissolve in a mixing-glass one-half tablespoonful fine sugar in a little water, the juice of quarter of a lemon, fill glass half-full fine ice, add one jigger port wine, two dashes Jamaica rum. Shake well. Serve in long thin punch-glass on ice with straws. Trim with fruit in season.
Arrack is made from the juice obtained from the cocoanut-tree. There is another kind made from rice. That which is imported from Japan is considered the best.
A mixing-glass half-full fine ice; add three dashes absinthe, three dashes pepsin bitters, one jigger French vermouth. Shake well, strain, and serve.
One tablespoonful pearl barley to two quarts water. Put on fire and boil two minutes; strain through cheesecloth. This makes an excellent drink if made into lemonade.
One small bar-spoonful of bicarbonate of soda in a medium-sized glassful of plain water or seltzer (this is an excellent stomach-settler).
One teaspoonful molasses, one small lump ice, one jigger Jamaica, Medford, or St. Croix rum. Mix well in small bar-glass. Serve.
A long thin punch-glass half-full fine ice, the juice of quarter of a lemon, the juice of half an orange, one dash Jamaica rum, two jiggers Burgundy, one tablespoonful fine sugar. Mix well, fill the glass with seltzer, ornament with fruit. Serve straws.
One lump of sugar dissolved with a little hot water in a mug; add one jigger of Scotch whiskey. Ignite this mixture. Take another mug and pour from one to the other several times, giving it the appearance of a streak of blue fire. Serve in hot-drink glass. Add a piece twisted lemon-peel and a little grated nutmeg.
Fill a mixing-glass one-third full of fine ice; add a teaspoonful raspberry syrup, one fresh egg, one jigger brandy; fill with milk, shake well, and strain.
One pony brandy, one-half pony yellow chartreuse, one-half pony maraschino, five drops absinthe, the yolk of one egg whipped, one tablespoonful fine sugar. Mix well with ice, strain, and serve in small fancy glasses.
A mixing-glass half-full of fine ice, two dashes gum syrup, one pony absinthe, one-half pony Italian vermouth, one-half pony whiskey. Mix well, strain into thin glass, fill with seltzer.
Place a lump of ice in a long thin punch-glass, add one jigger brandy and a cold bottle of imported ginger ale.
Fill a sherry-glass one-fourth full maraschino, one-fourth full orange curaçoa, one-fourth full yellow chartreuse, and one-fourth full brandy. Add a few drops of Angostura bitters carefully. Be sure to keep the different liqueurs from running into one another.
A few dashes gum-syrup in a whiskey-glass, one lump ice, a small bar-spoon. Place, with a decanter of brandy, before customer, to help himself.
One lump of ice in long punch-glass, one jigger brandy, one bottle cold soda.
One lump of sugar dissolved with a little water in a whiskey-glass, one lump ice, a small bar-spoon. Place, with a decanter of brandy, before customer.
(good in a case of diarrhœa.)
Put two lumps of cut-loaf sugar in a dish; add one jigger good brandy, and ignite. When sufficiently burnt, serve in a whiskey-glass.
Prepare same as Burned Brandy. Place two or three slices of dried peaches in the glass, pour the burned liquid over them, grate a little nutmeg on top. Serve.
A glass half-full of lemon soda; then fill with draught beer.
Ten pounds of ripe wild cherries are freed from their pits, the pits are pulverized, and, with the cherries and one gallon brandy, placed in a demijohn or a covered stone jar for eight weeks. Add two pounds refined sugar, filter through filtering-paper, bottle; but use only after it has been bottled at least six weeks.
TRANSCRIBER’S NOTE: The seeds of some stone fruits such as cherry contain ‘amygdalin’ which may be toxic.
Make a plain, sweet lemonade, add a jigger of claret before shaking; decorate with fruit. Serve straws.
Put in a dish four lumps sugar, two jiggers claret, the juice of a quarter of a lemon, a little powdered allspice, three cloves, a small stick cinnamon. Bring the above to the boiling point, then strain into a hot-drink glass, and add a slice of lemon.
Prepare same as Mulled Claret, leaving out the lump sugar. Boil the mixture one minute. Beat up the yolk of one egg with a small spoonful of fine sugar. Place the beaten egg in a hot-drink glass and pour the boiling claret over it, mixing well with spoon; grate a little nutmeg on top.
Fill a thin fizz-glass three-fourths full of fine ice, add three dashes gum-syrup, three dashes maraschino, one jigger brandy. Mix well. Trim with fruit in season. Serve with straws.
Prepare same as Brandy Cobbler, using California brandy.
Two tablespoonfuls fine sugar in a mixing-glass with a little water, the juice of one orange, two jiggers California sherry; fill the glass with fine ice, shake well, put all into a long thin glass, trim with fruit. Serve straws.
Dissolve two tablespoonfuls fine sugar with a little water in a mixing-glass. Add the juice of one orange, two jiggers California wine; fill the glass three-fourths with fine ice, shake well. Serve in a long thin glass with straws. Ornament with fruit in season.
One tablespoonful fine sugar, the juice of half a lemon, two jiggers of Catawba wine in half a glass (mixing) full fine ice; shake well. Trim with fruit. Sip with straws.
Dissolve one lump sugar in a long thin glass with a little water, add a piece of lemon-peel, a slice of orange, a few lumps ice, then fill with champagne; stir. Sip with straws.
One-half tablespoonful fine sugar in a mixing-glass three-fourths full of fine ice, two jiggers claret; shake well. Trim with fruit. Serve with straws in a long thin glass.
A thin eight-ounce glassful fine ice, one tablespoonful gum-syrup, one jigger port wine. Mix well. Ornament with fruit. Serve straws.
Dissolve one tablespoonful fine sugar with one jigger water in a long thin glass. Add two jiggers Rhine wine; fill the glass with fine ice; mix well. Trim with fruit. Serve straws.
One tablespoonful fine sugar dissolved in a long thin glass with a little water; fill the glass with fine ice, add two jiggers sauterne. Mix. Ornament with fruits in season. Sip with straws.