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DATE
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http://www.archive.org/details/cu31924079987487
JACK'S MANUAL
On the VINTAGE and PRODUCTION, CARE
and HANDLING of WINES, LIQUCRS, ETC.
By J. A. GROHUSKO
A HANDBOOK OF INFORMATION
FOR HOME, CLUB
OR HOTEL
RECIPES FOR FANCY MIXED
DRINKS AND WHEN AND
HOW TO SERVE
THIRD EDITIONQCT ^ 9 '^%
Hotel AdFi^-fi-'^n library
PUBLISHED BY
J. A. GROHUSKO, :: 60 STONE ST., NEW YORK
COPYRIGHTED BY
JACOB A. GROHUSKO
NEW YORK
CORNELL UNIVERSITY LIBRARY
3 1924 079 987 487
I N D K >:
A
Page
Absinthe 26
Absinthe Cocktail 26
Absinthe Dripped 26
Absinthe Frappe 26
Ale Beanie Cocktail 26
Alexander Cocktail 27
An Ale Cup 27
Ale Sangaree 11
Amer Picon Highball 27
Anderson Cocktail. 27
Angostura Fizz 11
Angostura Ginger Ale 28
Ansostura Grape-fruit 28
Appollinaris Lemonade 28
Applejack Coctail 28
Applejack Sonr 28
Apple Toddy 28
Ardsley Cooler 28
Arf & Arf 29
Astringent 29
Auditorium Cooler 29
Aviator 29
B
Bacardi Cocktail 29
Bachelor's Rose 29
Baltimore Egg Nogg 29
Bailor Cocktail 30
Bambo Cocktail 30
Baraccas Cocktail 30
Barry Cocktail 30
Bath Cocktail 30
B. B. Highball 30
Beals Cocktail 30
Beef Tea 31
Benz Cocktail 31
Bicarbonate of Soda 31
Big Four 31
Bijou Cocktail 31
Billin Cocktail 31
Bishop 31
Bismarck Cocktail 32
Black Hawk Cocktail 32
Blackthorne Cocktail 32
Black Stripe. 32
Bogerz Coctail 32
Bonnett Cocktail 33
Bornn's Cocktail 33
Boston Cooler 33
Bottle of Cocktails 33
Bowl of Egg Nogg 33
Brandy burned with Peach 33
Brandy Champrelle 34
Brandy Cocktail 34
Brandy Crusta 34
Brandy Daisy 34
Brandy Fix 34
Page
Brandy Fizz 34
Brandy Flip 35
Brnady Float 35
Brandy & Ginger Ale 35
Brandy High-Ball 35
Brandy Julep 35
Brandy Punch 35
Brandy Rickey 35
Brandy Sangaree 36
Brandy Scaffa 36
Brandy Smash 36
Brandy iKr Soda 36
Brandy Sour Z()
Brandy Toddy 36
Bronx Cocktail 36
Bronx Terrace 37
Brooklyn Cocktail 37
Brut Cocktail 37
Bud's Cocktail H
Butcher Cocktail H
Byrrh Cocktail 11
Byrrh Wine Daisy 38
Byrrh Wine Rickey 38
C
Cafe Folies Bergere 38
Calisaya Cocktail 38
California Sherry Cobbler 38
CaiTipill Cocktail 38
Canadian Fizz 38
Captain Cocktail 39
Catawba Cobbler 39
Champagne Cobbler ... 39
Champagne Cocktail 39
Champagne Cup 39
Champagne Frappe " 39
Champagne Julep 39
Champagne Punch 40
Champagne Sour 40
Champagne Velvet 40
Chocolate Cocktail 40
Chocolate Punch 40
Cris Cocktail 40
Christie Cocktail 41
Cider Cup jj
Cincinnati Cocktail 41
Clarendon Cocktail 41
Claret Cobbler 41
Claret Cup -+1
Claret Lemonade 42
Claret Punch 42
Cleaves Delight 42
Cliftin Cocktail 42
Clover Club Cocktail 42
Cocktail a la Furey 42
Clover Leaf 43
Coffee Cocktail 43
Coffee Kirsch 43
HoUL
r/
Page
Cognac a la Russe 43
Columbus Cocktail 43
Coney Cocktail 44
Consolidated Cocktail 44
Cook Cocktail 44
Coronation Cocktail 44
Cotton CocKtail 44
Creme de Menthe on Ice 44
Creme de Menthe Highball 44
Cuban Cocktail 44
Curacao Punch 45
Cushman Cocktail 45
D
Daniel Webster Punch 45
Dean Cocktail 45
Devil's Cocktail 45
Dog Days • 45
Donnelly's 45
Dorr Cocktail 46
Dry Martini Cocktail 46
Dubonnet Cocktail 46
Dunham Cooler 46
Duplex Cocktail 46
E
Edner Cocktail 46
Egg Lemonade 46
Egg Nogg, Plain 47
Egg Phosphate 47
Egg Sour 47
Elk's Delight 47
Evans Cocktail 47
Evans Cooler 47
Evans Shandy GafF 48
F
Fairbanks Cocktail 48
Fancy Brandy, Gin and Whiskey
Cocktails 48
Fancy Claire 48
Fancy Whiskey Mash ^8
Farmers' Cocktail 48
Fedora Cocktail 49
Fine Lemonade for Parties 49
Fish House Punch 49
P'olies Bergere Cocktail 49
Folies Bergere Cooler A9
Folies Bergere Pousse Cafe .... 49
Fowler Cocktail 49
Frank Hill Cocktail Sf)
Freeman's Bliss 50
French Flag SO
G
Gin Bump 50
Gin and Calamus 50
Gin and Milk 50
Gin Cocktail 50
Gin Crusta 51
Gin Daisy $\
Gin Fizz 51
Gin Fix 51
Gin Highb-all 51
Gin Julep 51
Page
Gin and Molasses 51
Gin Punch 52
Gin Rickey 52
Gin Sangaree 52
Gin Smash 52
Gin Sour 52
Gin and Tansy 52
Gin Toddv S3
Glasgow Fizz 53
Good Luck Night Cap 53
Gould's Rickey 53
Graham Cocktail 53
Grenadine Highball 53
Guggenheinier Cocktail 54
Gum Syrup 51
H
Half and Plalf 54
Hamersley Cocktail 54
Harvard Cocktail 54
Hamilton Cocktail 54
Hock Cobbler 54
Holstein Cocktail 55
Honolulu Cocktail 55
Horses Neck 55
Hot Brandy Sling 55
Hot Egg Nogg , 55
Hot Gin Sling 55
Hot Irish Punch 55
Hot Lemonade 56
Hot Milk Punch 56
Hot Rum 56
Hot Scotch S*)
Hot Scotch Toddv 56
Hot Scotch Whiskey Sling 56
Hot Spiced Rum 56
Hudson Coctail 57
Hunter Cocktail 57
I
Ideal Cocktail 57
Illinois Thunderbolt 57
Imperial Egg Nogg 57
Improved Manhattan Cocktail... 57
Improved Martini Cocktail ..... 57
Irving Cocktail 58
Isabelle Cocktail 58
Italian Cocktail 58
Italian Wine Lemonade 58
J
Jack Kaiser Favorite 58
Jack Rabbit Cocktail 58
Jack Rose 58
Jamaica Rum Sour .■ 59
Japanese Cocktail 59
Jack Zeller Cocktail 59
Jenks Cocktail 59
Jersey Cocktail 59
Jersey Lily Pousse Cafe 59
Jersey Sour 59
Jersey Sunset 60
John Collins go
Judge Smith Cocktail 60
Junkins Cocktail 60
June Daisy 60
June Rose 60
K
Page
Kirschwasser Punch 61
Knickebein 61
Knickerbocker 61
Knickerbocker Baked 61
L
Larchmont Cocktail 61
La Roche Cocktail 61
Lawrence Cocktail 61
Lemonade 62
Leonora Cocktail 62
Leowi Cocktail 63
Liberal Cocktail 62
Little Maxine 62
Lone Tree Cocktail 63
M
Magnus 63
Maiden's Dream 63
Mamie Taylor 63
Manhattan Cocktail 63
Mary Garden Cocktail 63
Marguerite Cocktail 63
Martini Cocktail 63
May Wine Punch 64
Medford Rum Punch 64
Medford Rum Smash 64
Medford Rum Sour 64
Merry Widow 64
Metropolitan Cocktail 65
Milk Punch 65
Milk Shake 65
Milk & Seltzer 65
Mill Lane Cocktail 65
Millionaire's Cocktail 65
Mint Julep 65
Mississippi Punch 66
Montana Club Cocktail 66
Montgomery 66
Morning Cocktail 66
Morning Glory Fizz- 66
Morning Glory 67
Morton's Favorite 67
Moselle Cup 67
Mulled Ale .....' 67
Mulled Ale or A Burton-on-Trent 67
Mulled Claret 68
Murphy Cocktail 68
N
National Guard Punch 68
New Orleans Fizz 68
Nicholas Cocktail 68
North-Pole Cocktail 68
Old Delaware Fishing Punch. . . 69
Old Fashioned Cocktails 69
Olivette Cocktail 69
Oien Cocktail 69
Old Oxford College Mulled Ale 69
"One Yard of Flannel" or "Ale
Flip" 70
Opal Cocktail 70
Page
Orange Cocktail 70
Orangeade 70
Orchard Punch 70
Orgeaf Punch 70
Oxford University "Nightcap".. 71
Oyster Bay Cocktail 71
Oyster Cocktail '. 71
P
Palmer Cocktail 71
Palmetto Cocktail 71
Parisian 71
Parisian Pousse Cafe 72
Parson's Cocktail , . 72
Pat Cocktail 72
Patrick Cocktail 72
Peach and Honey 72
Perfect Cocktail 72
Pheasant Cocktail , . 72
Philadelphia Bronx 72
Phoebe Delights 73
Picon Cocktail 73
Plain Lemonade 73
J^ope Highball 74
Porter Cocktail 74
Port Wine Cobbler 74
Port Wine Flip 74
Port Wine Punch 74
Port Wine Sangaree 74
Postmaster 74
Pousse Cafe -. 75
Pousse L' Amour 75
Preparing Rock and Rye 75
Punch a la Romaine 75
Q
Queen's Highball 75
R
Randolph 76
Raphael Cocktail 76
Raymond Cocktail 76
Red Lion Cocktail 76
Regent Punch 76
Remsen Cooler 76
Renaud's Pousse Cafe 77
Rhine Wine Cobbler 77
Rhine Wine and Seltzer 77
Rhine Wine Cup 77
Richmond Cocktail 77
Robert Burns 77
Rob Roy Cocktail 77
Robinson Cocktail 78
Rocky Mountain Cooler 78
Rogers Rock 78
Roman Punch 78
Rossington Cocktail 78
Royal Smile 78
Royal Smile Cocktail 78
Royal Fizz 79
Royal Punch 79
Ruby Cocktail 79
Rum Daisy 79
Rum Flip 79
Rye Highball 80
Rye Whiskey Rickey 80
s
Page
Sabbath Morning Calm 80
Sam Ward 80
Sankey Punch 80
Saratogia Cocktail 80
Sauterne Cobbler 80
Sauterne Cup 81
Scheuer Cocktail . . . .* 81
Schulke Cocktail 81
Scotch Highball 81
Seltzer Lemonade 81
Scotch Whiskey Rickey 81
Shandy Gaff 81
Sherry and Angostura 82
Sherry and Bitters 82
Sherry Cobbler 82
Sherry Cocktail 82
Sherry and Egg 82
Sherry Flip 82
Sherry Wine Punch S2
Sherry Wine Sangaree 82
Shonnard Cocktail 83
Silver Cocktail 83
. Silver Fizz 83
Silverman 83
Sirloin 83
Sloe Gin Bump 83
Sloe Gin Cocktail 83
Sloe Gin Fizz 84
.Sloe Gin Highball 84
Sloe Gin Rickey 84
Soda Cocktail 84
Soda Lem^onade 84
Soda Negus 84
Soul Kiss 85
Starboard Light 85
Stanton Cocktail 85
Star Cocktail 85
St. Charles Punch 85
St. Croix Crusta 85
St. Croix Fizz 86
St. Croix Rum Punch 86
St. Croix Sour 86
Stone Fence 86
Stonewall 86
Story Cocktail 86
Stony Lonesome 86
Swan Cocktail 86
Swiss Ess 87
Terminal Cooler 87
Tip Top Punch 87
Tom and Jerry 87
Tom Collins Brandy 88
Tom Collins Gin 88
Tom Collins Rum 88
Tom Collins Whiskey 88
Treasurer Cocktail 88
,im Page
Trilby Cocktail 88
Trowbridge Cocktail 88
Tucker Cocktail 88
Turf Cocktail 89
Turf Club Cocktail 89
Turkish Sherbet 89
Turn Cocktail 89
Tuxedo Cocktail 89
V
Van Lee Cocktail 90
Vanilla Punch 90
Van Zandt Cocktail 90
Velvet Champagne 90
Vermouth Cocktail 90
Vermouth Frappe 90
Vermouth Highball 90
Vichy 90
Virgin Cocktail 91
W
Washington Cocktail 91
Watkins Cocktail 91
Write Horse 91
White Lion 91
White Plush 91
White Rat 92
Whiskey Cobbler 92
Whiskey Cocktail 92
Whiskey Crusta 92
Whiskey Daisy 92
Whiskey Julep 92
Whiskey Fix 92
Whiskey Fizz 93
Whiskey Flip 93
Whiskey Float 93
Whiskey Punch 93
Whiskey Rickey 93
Whiskey Sling 93
Whiskey Smash 93
Whiskey Sour 94
Whiskey Toddy 94
Widow's Dream 94
Widow's Kiss 94
Williams Cocktail 94
Y
York Cocktail 94
Z
Zabriskie 94
Zaza Cocktail 95
Zazarack Cocktail 95
o
Delicacies 95 to 97
INTRODUCTORY
The author, in presenting this volume to the public, begs
to state that his intention in compiling it is not to have it
recorded as one of the literary marvels of the day, but to
give to the "prince of good fellows" a guide of value for
his home, club, hotel or cafe.
As previously stated in his first issue, it is only practical
experience, through long association with the leading Amer-
ican hotels and clubs, which enables him to publish this
volume, the most complete of its kind ever issued.
In the various recipes, reference is made only to wines
and ingredients of the highest character.
In the advertising section, contained at the end of this
book, the reader will find only such products as have been
preferred by the author; and as their use has proven satis-
factory and pleased many thousand guests, he would sug-
gest their preference in your mixing.
That the reader may be familiar with the various sizes
and the terms used in this publication, the following table
will prove of value, but only applies to liquor, i. e., whiskey,
gin, etc., other ingredients additional:
1 Jigger = Yi whiskey glass.
100% —Yi
50% = J4
25% = Vi
half whiskey glass being regarded as a full portion for one
person.
If you, my friend, at any time wish advice relating to
the subject of mixed drinks or beverages, and will corre-
spond with the author, your communication will receive
prompt and careful attention.
In closing, one request is made of the reader: If through
the pages of this work you find its contents of value,
suggest it to your friends, that we all may drink to each
other's health.
THE AUTHOR.
1
PRODUCTION OF CHAMPAGNE
Champagne is produced in the Department of Marne,
where grapes were cultivated as far back as the sixth cen-
tury. In the last will and testament of Remy, Archbishop
of Rheims, dated A. D. 530, he bequeathes to the clergy of
his diocese, vineyards situated in the neighborhood of that
city. The growth of the Champagne district has continu-
ally increased since the tenth century, and viticulture has
become a very important industry. The real development
of champagne dates from the eighteenth century, when Dom
Perignon, a monk of the Abbey of Hautvillers, near Eper-
nay, discovered the method of making sparkling cham-
pagne. The Champagne district seems to have a special
influence over the fruit grown upon it, for the grapes possess
a perfume and other qualities not found in grapes grown any-
where else. The soil is composed of chalk with a light
covering of earth, which gives the grapes their distinctive
qualities, producing a sparkling wine which cannot be
equalled. Many people think that champagne is made from
a white grape, but not more than one-quarter of the grapes
grown in the Champagne vineyards are white, the rest being
black. Great precaution is taken not to crush the grapes
when gathering, the bunches being detached from the vine
one by one, and carefully sorted according to their ripeness,
and in some locations every individual grape is examined.
The grapes are pressed daily in a large press, worked by
hand, and the must (juice) is separated at once from the
stalk and skin, which contains the coloring matter. This
liquid is almost colorless, and after fermentation becomes
still lighter in color. The juice obtained from the press by
three consecutive pressings, gives the cuvee, and it is this
liquid which has the necessary qualities to make a tine
wine. The wines obtained by subsequent pressure are
called vins de suite, and are inferior in quality, and cannot
be used for choice champagne.
As the must runs out of the press, it is put into vats,
where it is left to settle for twelve hours to allow impurities
to settle at the bottom. It is then drawn ofif into casks,
the cleanliness of which is scrupulously looked after. A
few days later fermentation commences and changes the
sweet liquid into an alcoholic one, which is wine. When
cold weather sets in, the wine becomes clear and is drawn
off, the lees remaining in the cask.
The wine-producing district of Champagne may be
divided into three regions. First, the mountain country of
Rheims, where the grapes possess the distinctive qualities of
vinosity and freshness; second, the Avize district, notable
for wines made from white grapes, which are of great del-
icacy; and third, the Valley of the Marne, where the wines
are characterized by an excellent bouquet. Wines made
solely from grapes of any one district would be found dis-
appointing. One must unite the freshness and strength of
Verzenay with the mellowness of Bouzy, the softness of
Cramant, and the bouquet of Ay, in order to blend into a
champagne all the delightful qualities which a connoisseur
expects to find. During January and February the wine-
rriaker mixes in immense casks the wines from difterent
vineyards. Wines want character, bouquet, vinosity and
delicacy, and these qualities can only be secured by the
mixture of wines possessing these elements individually.
To make a fine champagne one must know thoroughly the
characteristics of the wine of each vineyard, and this re-
quires a keen sense of smell and taste, and great skill and
experience.
THE CUVfiE.
During the spring the merchant makes the "Cuvee,'' which
is the assembling of a number of wines in one blend; de-
pending upon the business of the merchant it may be a few
or many thousand bottles and until finally disposed of is
known as the "Special Cuvee" of the year of blending. "Vin-
tage years" are the years of especially fine crops and in such
years the Cuvee is made as large as proper qualities permit.
The making of the Cuvee is the most delicate operation in
the profession, requiring exquisite judgment in the selection
of the wines to be blended to produce the perfect Cuvee, a
definite result being obtained only after a period of years as
the wine rounds out in maturity in the bottle.
BOTTLING
By the aid of mechanical apparatus the wine, to which
is added a certain quantity of cane sugar, is put into new
and carefully rinsed out bottles; these are corked and the
cork held in by means of an iron clasp. The bottles are
immediately stored on their sides in immense cellars, hewn
from solid chalk.
SERVING
The process of uncorking this wine is often grossly mis-
managed. The cork should be slowly and noiselessly ex-
tracted after, first the wire, and then the string, are entirely
removed. The glass must be near at hand so that no wine
may be lost. Care should be taken that the wine flows
out quietly, and if gently poured on the side of the wine
gla.'--3 the ebullition of the wine will be checked and the
goblet filled without spilling. Do not fill the glass to the
brim with any wine, but leave a quarter of an inch or more
free. Rich champagne only requires to be stood in ice up
to the shoulder of the bottle for not longer than twenty
minutes, even in the hottest weather. It is important to
remember that too much icing destroys body and vinosity.
Served with ice puddings a rich champagne is delicious, or
even after soup, but it would be considered cruel to provide
nothing but champagne during the whole of a dinner. Should
champagne be required between luncheon and dinner, it is
well to serve a biscuit with it.
AMERICAN CHAMPAGNES.
Wines made in America — There are many excellent types
which resemble the better foreign qualities in many essen-
tials. They are clean and palatable, with a good deal of
"mousse.' They are good "Dinner Wines."
On account of there being no tax or duty on Domestic
Champagnes they are much lower in price than the imported.
American Sparkling Wines are produced principally in
three territories, viz.:
In New York State, in the Ohio and Missouri District
and in California.
New York State produces nearly four-fifths of the out-
put from grapes grown on the steep hills around Hammonds-
port and Lake Keuka. These wines are light and delicate,
resembling much the French Saumurs.
The Ohio and Missouri wines, whilst being heavier in
body, are somewhat rougher in flavor.
California, while the largest producer of still wines, has up
to the present time, furnished but little champagne.
Great progress has been made for the past few years by
Urbana Wine Company wines. They are presenting a red,
sparkling Burgundy on the market; making great progress.
FORMING THE SPARKLE
The ferments which existed at the time of the vintage and
had become dormant during the winter, revive with the first
warmth of spring, and commence to act afresh. They de-
compose the natural sugar still remaining from the vintage
and transform it, as also the cane sugar added at the time
of bottling, into a supplementary amount of alcohol and
carbonic acid gas; but this time the gas cannot escape be-
cause the bottle is hermetically sealed; instead, it mixes thor-
oughly with the wine, producing that elegant sparkle so well
known. This fermentation in the corked bottle generates a
deposit which settles on the lower side of the bottle and
must be got rid of. This is effected by two operations.
These are the "mise sur pointe" and the "disgorgement."
THE MISE SUR POINTE
The bottles are placed head downward through an in-
clined plank pierced with holes at an angle of 70 degrees.
Every day for at least three months a cellarman, specially
trained for this kind of work, shakes the bottles lightly
against the plank with a wrist movement quick and sharp.
The deposit slowly descends and collects on the cork.
"VINTAGES."
The most appreciated vintage wines now in the market are
1898 (a very limited quantity available), 1900 and 1904. The
vintage of 1906 is not yet generally marketed, but it will be
much appreciated. At the moment, for any event, the dis-
criminator can make no error in the selection of "Brut 1900"
or "Brut 1904," for, while the Cuvee of these years was not
large, the wine is exquisite in its maturity.
True champagne is naturally effervescent — the sparkle and
brilliancy due to a naturally generated carbonic acid gas.
Still wines may be charged with gas, imitating champagne,
but the result is never satisfactory. It is this method which
9^
RACKS
has been reSDonsible for the delimitation of the district from
which wines may be shipped as "Champagne," the French
Government permitting the use of the word Champagne only
on wine produced naturally in the Department of theJVIarne.
Wine of the Department of Aube may be labelled "Cham-
pagne of the Second Zone."
The total area now under cultivation to produce true
Champagne, under prescribed regulation is only about 37,000
acres. Contrary to the general understanding Champagne is
produced principally from black grapes.
THE DISGORGEMENT
The deposit, having settled on the cork, is now ready to
be extracted. To do this the bottle is first placed head
downward, to a depth of three inches, in a refrigerating bath.
Under the action of the cold, the deposit congeals in the
neck of the bottle. The cellarman then takes the bottle out
of the bath, holds it upright, undoes the clasp and eases the
cork, which the pressure of the carbonic gas inside eventu-
ally forces out with a loud report, together with the deposit.
The wine is then absolutely clear.
THE LIQUEURING
After disgorging, the wine has not the least taste of
sugar, the sugar added at bottling having been completely
transformed into alcohol and carbonic acid. Whilst in this
state the wine is known as "brut." To regulate it to the
client's taste, which varies in different countries, a certain
quantity of liqueur, composed of sugar candy and wine from
the finest Champagne vineyards, is added immediately after
the disgorging.
THE CORKING
For corking, the best Spanish corks are used and are
held in by either string and wire or wire muzzle, according
to the custom of each house. Finally the capsule and label
are put on and the bottles are packed in cases or baskets
ready for shipment.
The cellars are located at Rheims, Epernay, Ay, Avize,
etc., and are well worth seeing.
ALWAYS A LUXURY
True champagne can never be other than a luxury, from the
cost of cultivation, the care in making, the long period elaps-
ing before the wine has reached maturity and principally be-
cause of the limited area in which it can be produced. The
loss from leakage and breakage is enormous, owing to the
pressure upon the bottle, and difficulty of transportation.
SAUTERNES
Un Rayon de Soleil Concentre Dans un Verre (Biarnez).
The region which produces the celebrated white wines
universally known under the name of sauternes is situated
on the left bank of the Garonne, about 35 kilometers south
of Bordeaux, and includes the communes or parishes of
Barsac, Bommes, Fargues, Sauternes and Preignac, and a
part of Saint-Pierre de Mons.
The country is hilly, admirably exposed to the rays of
the sun, which explains, to a great extent, the degree of
maturity the grapes attain.
The soil is more or less sandy, argillo-sillico-calcareous
in some parts, argillo calcareous (as at Barsac) or entirely
argillaceous in others.
There is no doubt that to this particularly favorable
soil is clue in a great measure the superiority of the Sauterne
wines, which it is impossible to equal anywhere else, how-
ever careful the vinification may be. But it is only just to
add that the selection of the vine plants, the extraordinary
care bestowed on the culture of the vineyards, the special
and expensive vinification, contribute to ensure perfection
in bouquet, color, and finesse in a wine to which no other
can be compared, for the simple reason that, of its kind,
there exists nothing like it.
The appearance of the vineyards in this region differs
from that of the Medoc, inasmuch as the vines are high;
the surrounding country in which culture is more varied, is
hilly and picturesque, the views from some of the heights,
that, amongst others, on which Chateau Yquem is situated,
extending miles over fertile scenery.
It would take too much space to describe minutely the
labor involved in cultivating these vineyards; each season,
or, more exactly, each day, brings its task, and nothing
must be neglected, however futile this' may appear to the
uninitiated.
As before mentioned, the grapes are gathered and pressed
in a manner peculiar to the district.
The gathering takes place later than in the Medoc ana
lasts much longer, commencing at the end of September,
and terminating in the first half of November. The grapes
are .^llowed to attain the extreme degree of ripeness, and,
after taking a deep golden color, they finally, under the influ-
ence of the mycoderma "Botrytis Cinera," become over-ripe,
a state absolutely necessary to ensure the quality of the
future wine. The berry subsequently becomes browned and
roasted, the skin gets thin and cracks, and a sugary juice
oozes from it. Little by little, each berry advances to this
state until the whole bunch forms, so to speak, but one mass
of juicy fruit. It may easily be imagined how fragile the
grapes are when they get to this degree of maturity, and
how, whilst they gain, if the weather remains fine, they are
likely to suffer if it becomes rainy.
The gathering is effected in small quantities at a time,
and only as each bunch of grapes attains the advanced state
described above. Sometimes, and especially in the first
growths, each berry is gathered separately and more or
less quickly, according to the weather. When rainy, the
operations are suspended and resumed when it becomes dry
again.
It is easy to see that quantity here is sacrificed to quality,
and that the expenses of wine making, under such circum-
stances, must necessarily be high. It often requires as many
as six successive pickings to gather one bunch. The cost
of cultivating vineyards in the Sauternes district is esti-
mated to range from 1000 to 1200 francs per hectare, in-
clusive of grape-picking and purchase of casks; the yield
per hectare may be roughly estimated at from 4 to 7 hogs-
7
heads, according to the vintage. yititaged by ordinary
methods, the wines would yield ai'^ t one-third more.
In the superior growths, there arCj, iree selections or
"tries." The first, comprising the berries which have dried
somewhat after becoming over-ripe, yields what is known as
"vin de tete." The second selection comprises the berries in
a somewhat less advanced state and yields a larger quantity;
the third includes the remainder of the grapes, which, al-
though ripe, have not attained the same degree of maturity
as the others; the wine pressed from it is called "vin de
queue" and is relatively unimportant in quantity.
The grapes are pressed rapidly, so as to prevent the
wine from taking too deep a color from the skin. The must
CHATEAU YQUEM
which flows from the press is at once put into casks, where
the fermentation takes place almost immediately and lasts
several weeks, the duration depending on the style of the
wine and on the temperature.
The quality is approximately judged by the musts, but
it is only after the first racking, generally when the winter
is over, that a definite opinion can be formed. Four rackings
a year are necessary, sometimes five for wines of the first
picking, and a daily inspection, tasting and filling of the casks,
are requisite to ensure proper treatment.
8
Ine classed growths are sold under their name, Chateau
Yquem being the '^-'t and probably the best known. But
simply as sauterr 'irsac, bommes, preignac, etc., wines of
the highest grade -e sold and fetch high prices, the greatest
care being bestowed on the small vineyards. as on the large
ones.
Sauternes — of succeeded vintages — are delicate in flavor,
of a pale golden color, mellow, rich, bordering on sweetness,
and have a fine, agreeable bouquet; they are hygienic, not
heady, and merit the description of perfection in white wines.
Dr. Mauriac, of Bordeaux, says in one of his works: "The
great Sauternes white wines, which are of a relatively high
alcoholic strength, are both tonic and stimulating; consumed
moderately, they are invaluable to convalescents after a
severe illness or when it is necessary to revive an organism
attenuated by high fever, hemorrhage, or long fatigue.
They are perfect as dessert wines and one or two glasses
at the end of a meal facilitate digestion and provoke gaiety.
BURGUNDIES
The wines produced in the Province of Burgundy, situ-
ated in eastern France, viz., in the Cote d'Or, between Macon,
Beaune and Dijon, rank among the best burgundies. They
contain more tartrates and tannin than clarets, and are al-
together heavier in body and aroma.
The best known cheaper qualities are Macon, Beaune and
Beaujolais, and their names indicate generally the district
of their growth. The better wines are Romance, Canti,
Pommard, Chambertin, Nuits and Clos De Vougot, and the
best known white wines are the Chablis.
The red burgundies are recommended as blood-making
wines, especially in cases of general or local anaemia.
This ancient province, one of the largest and finest of
France, embraced before the revolution of 1789 territory
which has since formed the Ain, Cote d'Or, Saone et Loire
and part of the Yonne departments.
The Dukes of. Burgundy were powerful and played an im-
portant part in French history; by marriage they had become
masters of most of the Dutch provinces. The wealthy Neth-
erland cities contributed to the embellishment of those of
Burgundy and the influence of Dutch art is to be detected in
many of the architectural beauties of the province.
On the other hand, the inhabitants of Burgundy introduced
their wines into Holland and it may be said that from that
time their great reputation outside France dates. Even
nowadays Belgium and Holland are amongst the most fervent
admirers and largest consumers of Burgundies.
Taken as a wine growing country Burgundy extends along
the railway line from Sens to Villefranche and includes Beau-
jolais which, although part of the Rhone Department, pro-
duces wines of the same character, and not at all like those of
the Lyonnais district to which it belongs administratively
and geographically.
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From a viticultural standpoint, it may be divided into three
principal districts, the Yonne in the North, Saone et Loire
and Rhone in the South, Cote d'Or in the Centre.
Yonne. Known as lower Burgundy produces red and white
wines in the administrative divisions of Tonnerre, Auxerre,
Avallon and Joigny. In the two first the best growths are
located amongst which Chablis is the best known.
Saone et Loire comprises two distinct districts, the Ma-
connais and the Chalonnais, each of which can be subdivided
into several classes or zones producing wines of different
character, style and quality.
Rhone. The wines of this department, which are classed
with those of Burgundy, are produced in the well known dis-
trict of Beaujolais, in the administrative arrondissement of
Villefranche. The district is divided by a chain of mountains
into two parts Upper Beaujolais, in which the best growths
are located, and Lower Beaujolais growing more ordinary
wines.
Cote d'Or. This beautiful department, which forms Upper
Burgundy, possesses the most celebrated growths. The vine-
yards are situated on the sunny slopes of a chain of moun-
tains running from northeast to southwest, and are most fa-
vorably exposed. Unlike the Bordeaux vineyards, they are
in general small, varying in size from 4 to 15 hectares.
The vineyards can be classed in three groups:
1. Cote de Beaune in which are located amongst others
such growths as Chassagne, Gravieres, Clos Tavannes, Mon-
trachet, Charmes, Goutte d'Or, Santenot, Volnay, Pommard,
Beaune, Aloxe, Corton, etc.
2. Cote de Nuits including many of the finest growths,
amongst others les Corvees, les Thoreys, les Malconsorts, la
Tache, Romanee-Conti, Richebourg, Clos Vougeot, les Mu-
signy, Chambolle, Clos de Tart, les Lambreys, Chambertin,
Clos de Beze, Clos St. Jacques, etc.
3. Cote de Dijon the least important and which produces
in general wines of secondary quality.
As mentioned above, the vineyards are in general small and
a great number of them are divided into lots of unequal area;
a typical example is the celebrated "Clos de Vougeot" which,
although not very extensive, belongs to fifteen proprietors.
The City of Beaune hospitals possess several vineyards,
and it is their custom every year, a few days after the gather-
ing, to offer their wines for sale by public auction. The
prices realized are always high and, although they are not
exactly taken as a basis, it is only after the sale has taken
place that the market value of the vintage is judged.
In Burgundy, the vines are cultivated with great care ac-
cording to tradition dating several centuries back. Very few
changes have been made in this long course of years, in
fact, the growers are adverse to the adoption of modern
methods of culture as recommended by agricultural com-
mittees and experts.
11
The grapes are picked at the end of September or begin-
ning of October according to their degree of ripeness. The
fermentation is followed very carefully and the cuveries
where the wine is made are commodiously built so as to
ensure perfect conditions of temperature and cleanliness.
The wines drawn into casks are treated methodically; in
February or March following the gathering, they are sepa-
rated from the lees which are pretty considerable; a second
racking takes place in July.
The following year, the wines are racked twice, and nor-
mal treatment is continued by fining and racking until they
are ready for bottling which is also effected with the utmost
care, every precaution being taken to ensure proper devel-
opment and long preservation. Burgundies are generally
bottled when two or three years old.
The characteristics of Burgundy wines are a bouquet and
flavor which are inimitable, fine taste, body, seve, all of
which qualities constitute one of the finest products under
the sun. Each growth or district has naturally its peculiar
qualities and varies in value from the ordinary to the highest
grades.
Beaujolais are comparatively light, bouqueted and develop
rapidly in bottle, Macon are firmer with color, are of good
preservation, and develop a fair bouquet with age. The Cote
d'Or produces a great variety of fine wines, some relatively
medium bodied, others very full bodied, rich and fruity.
Burgundy should be served, and is best appreciated, with
heavy roasts and large game. At the temperature of the
room all its fine qualities develop.
It is estimated that viticultural Burgundy covers a surface
of about 45,000 square kilometres, with a population of about
one and a half millions.
The vineyards with an area of 83,346 hectares belong to
83,173 owners making an average of one hectare for each.
The average annual production for the decennial period
1897-1906 was:
Yonne 488,500 hectolitres
Saone et Loire 1,401,500
Cote d'Or 872,500
The figures of the 1907, 1908 and 1909 crops were:
1907 1908 1909 \ S
Yonne 559,900 427,800 250.800 1|
Saone et Loire 1,204,800 2,306,500 1 015 000 (S
Cote d'Or ... 679,200 929,300 4O4;i0O;-S
In 1910 the crop was practically nil and the figures are not
worth mentioning.
HOW TO SERVE BURGUNDY
Red Burgundies should be served at the dining-room tem-
perature, having been brought from the cellar several hours
before the meal, after having decanted them ofif their sedi-
12
ment, or by using special baskets in which the bottles are
laid just as they lay in the bin.
Burgundy wines in bottle form a sediment, owing to ma-
turing, which is more or less abundant according to the
growths and ages. This sediment does not impair the qual-
ity of the wine, provided the bottle is uncorked carefully
and not shaken so as to disturb the sediment.
The cork having been drawn, the wine should be carefully
decanted while holding the bottle up against the light in the
same position as it was when stored in the cellar. As soon
as the sediment is nearing the neck of the bottle the de-
canting must be stopped for the mixing of the sediment with
the wine will deprive the latter of its bouquet and render it
bitter. Bottles should never be left uncorked, for the better
the quality of the wine the more apt it is to become fiat.
White wines should be left in the cellar until needed.
Sparkling wines should be iced.
CLARETS
The word "claret" means a wine of clear, red color. It
is the English name given to the red wines of France, and
particularly those grown in the Bordeaux district.
Chateau wines are those made from grapes of a selected
character and grown on vineyards of wealthy gentlemen,
who devote much time and money in their careful cultivation,
storing and aging. Chateau bottled wines rank very high
in the estimation of the connoisseur.
Wines described as bearing the Cachet du Chateau are
simply those which have the crest or coat of arms bearing
that name on the label. The caps and corks are likewise
branded.
There are hundreds of districts where good wines are
grown. To enumerate their varieties would fill volumes,
and with a limited space at disposal it is impossible to
give more than superficial indication of the best known
brands. The wines of France have a recognized classifi-
cation, according to value.
Clarets do not throw a deposit as quickly as Port wine, but
ihfc greatest care must be exercised in decanting them in
order that they may be served in brilliant condition; the
sediment being extremely fine, with a bitter flavor, it is
not easily detected and will entirely spoil the delicacy of the
wine if mixed with it.
Clarets moved from one cellar to another, are temporarily
put out of condition; it is like transplanting a tree without
giving it time to recover and develop in its new soil, there-
fore, wine always requires to settle down before being con-
sumed.
Old wines particularly need a rest after a journey, and
they should always be taken from the cellar direct to the
Dining Room. This is important, but it is a very general
omission in hotels and clubs.
13
Claret, to acquire the proper temperature, should be stood
up in the Dining Room the morning it is to be consumed,
and decanted at least half an hour before serving. A full
wine may be kept a little longer, as it improves by contact
with the air. Young or cheap Clarets should also be care-
fully decanted because any sediment coming into the glass
destroys the character of the wine.
It is most inadvisable to serve Claret in a decanting
basket, it should always be decanted, because the last one or
two glasses invariably run muddy. Claret should, if possible,
be put on the table at about the temperature of the room
in which it will be consumed, to preserve the delicate fresh-
ness of the wine. The bouquet escapes when the wine is ex-
posed to sudden heat or warmed to excess; this bouquet is
mainly due to volatile vinous ethers which it is most desir-
able to retain. Clarets of medium quality improve with age,
whereas the lightest table wines may be drunk fresh bottled,
as is the custom in France; a fine, large, thin and white glass
being used, and only two-thirds filled.
Sherry and stronger wines are liable to throw a deposit in
bottle if kept for any length of time; care should therefore
be exercised in decanting them or in fact any wine in which
a sediment may be formed.
The sound and natural wines of Bordeaux are refreshing
and appetizing, and are the best type of a universal beverage
for every day use; no other wines which the world produces
are capable of yielding such lasting pleasures to the palate.
They have also the additional advantage that when mixed
with water do not spoil.
When taken with food they entice the languid palate and
are admirably adapted for persons of all ages and condi-
tions, whose occupations tax the brain more than the mus-
cles, and as they contain only a comparatively small per-
centage of alcohol have but little tendency to inebriate.
The dietetic value of Claret has not been over-rated.
If taken with food it is of service to persons of the gouty
temperament, as it stifliulates digestion and does not create
acidity. The combination of the various saline ingredients
with fruit acids, notably the acid tartrate of potash (Cream
of Tartar) make for its highest value.
The delicate aroma and delicious flavor of the finer
sorts of after-dinner Claret give endless delight and satis-
faction; and there are so many varieties (differing according
to the vineyards from which they emanate) they afford the
connoisseur a wide scope for the exercise of judgment in
selection.
WINES OF ITALY
Italy ranks second in the wine production of the world.
Its Brolio is one of the best Italian red wines; it resembles
Burgundy, but is somewhat drier on the palate. When old
it is a highly tonic wine. Barbera is another good wine;
it ranks as good table or dinner wine. Also white Corvo
14
Capri, Lacrymae Christi are strong, sweet wines of southern
Italy. There are many others, both still and sparkling,
amongst which may be named M,oscato Spumante (sparkling
Moselle flavor). Nebiolo Spumante Valpolicella (sparkling)
red wine. There is also sparkling Lacrymae Christi.
Italian wines are well known and highly appreciated all
over the world.
WINES OF GERMANY
German wines are grown principally on the banks of
the Rhine, and are generally known as Hocks. Those grown
on the banks of the Moselle are designated- as Moselles.
There are many varieties of German wines, and their names
denote principally the district of their growth.
German wines are of great medical value. They are
strengthening' to the action of the heart and diffuse cheer-
fulness, without leaving adverse results, which more alco-
holic beverages might produce. Moselle wines especially
are prescribed by the medical profession as highly beneficial
in all affections of the liver and kidneys. They are consid-
ered anti-diabetic in their action and to minimize gouty
tendencies.
MOSELLE
Moselle as a highly etheral wine is also very useful in
cases of cerebral and cardiac exhaustion, it stimulates the
action of the liver and kidneys, and is generally credited
with being otherwise beneficial. It is said to be anti-dia-
betic, and does not increase the gouty tendency.
HOCKS
Hocks have great fragrance and vinosity and are pre-
eminently the wines most suitable for intellectual enjoy-
ment, as they are particularly exhilarating and increase the
appetite. Being of light alcoholic strength but rich in vola-
tile ethers, they are exceedingly efficacious, and do not
(like Clarets) so quickly spoil after opening.
The finer qualities widely differ in flavor from each other,
and being rich in ethers are much valued as a stimulant
in sustaining the nervous force of the heart, while its en-
feebled muscular tissue has time in which to recuperate.
For serious nervous prostration their value as a remedy
can hardly be overestimated; their beneficial effects being
strikingly exhibited in bringing back a stronger and steadier
heartbeat, thus calming any attendant irritability which is of
the utmost importance to the patient.
SWEET BITTERWINES
French wines have been divided into four distinct classes,
namely: Red Wines, White Wines, Sparkling Wines and
Liqueur Wines. In the latter class are included all the
various aperitifs such as Dubonnet, which is an appetizer
IS
made from a sweet French wine, strongly infused with a
solution of Peruvian bark. Its tonic properties are exten-
sively acknowledged.
Byrrh wine is a high-class appetizing and tonic wine pre-
pared with exceptionally generous wines.
Amer Picon, a French bitters, or aperitif, made from
French sweet wine infused from bitter herbs.
Edouard Dubonnet & Labussiere is a high-class appetizing
and tonic wine, and an exceedingly good stimulant. It is
made from old wine infused with bitter herbs and quinquinas.
With mineral waters it makes a very refreshing drink.
Absinthe is .a highly aromatic liqueur of an opaline, green-
ish color, and slightly bitter taste. It is distilled from bitter
herbs, and is considered tonic and stomachic, although its
excessive use produces a morbid, stupefying condition differ-
ing from ordinary form of alcoholism. The mode of drink-
ing it is by mixing with water, which is poured into it drop
by drop.
SHERRY
There are no wines which can compare with genuine
Sherry, either in generous character, delicacy of flavor or
dietetic value. It represents about the highest development
of quality in wine, is distinguished by freedom from acidity,
sugar extractive matter, and has a high proportion of vola-
tile ethers. These compound vinous ethers (to which Wine
of a certain class and age owes the greater part of its
flavor and bouquet) have a scarcely less important influence
in advancing the quality of wine than in providing a valu-
able stimulant to the vital functions in cases of cerebral
and cardiac exhaustion.
It relieves that condition of sleeplessness consequent
upon slow and inefficient digestion, of old age. It is also
beneficial in the later stages of severe febrile diseases, with
great exhaustion and sleeplessness. A really good and pure
Sherry has the same eflfect in rapidly restoring strength and
regularity to the heart's action in certain forms of chronic
neuroses — also in those severe neuralgic affections which so
seriously affect the system.
The older bottled wines and those having the greatest
amount of ethers are most effective. The finest wine that
can be procured for money is just that which will give the
best effect with the least possible delay. It must not be for-
gotten that the influence of such wine is entirely distinct
from that of mere alcohol.
In Spain, where its qualities are well known, it is regu-
larly used by physicians as a restorative in cases of collapse
after surgical operations.
16
It should also be mentioned that it is invaluable for use
as medicine (but not as a beverage) in the wasting dis-
eases of children, particularly when they lose weight rapidly.
It is conspicuously useful in such cases when the develop-
ment of tuberculosis is feared.
In opposition to a very general idea, it is the opinion
of Dr. Garrott, confidently confirmed by Dr. Francis E.
Anstie,_ in his interesting book, "Uses of Wines in Health
and Disease," that the non-saccharine or dry Sherries are
not productive of gout, provided they do not cause any dis-
turbance of the digestive functions. Dr. Anstie claims that it
is only the saccharine of alcoholic liquors which develop
gouty manifestations or evoke the tendency of latent gout.
PORT WINE
In the selection of the Port wine, much depends upon
the weather, as the physical conditions of those who partake
of it must be considered; people accustomed to open air
exercise enjoy generous wines, and in warm weather, light
tawny wine should be preferred.
In some houses it is customary to drink a vintage Port
no younger than twenty years in bottle, but there are many
good wines which mature in from four to six years and ac-
quire sufficient perfection to satisfy the connoisseur who is
not too fastidious. If more than one quality of Port wine
is required, it is better to commerce with the richer or
younger wine and follow with the drier or older.
Port is a valuable medicine, and old crusted Wine a rare
luxury.
It represents nearly all the elements of a fine wine, be-
sides being most agreeable to a refined palate. An old
bottled wine when judiciously used, with its fine volatile
ethers, is singularly useful in restoring strength and regu-
larity to the heart's action, and for certain forms of anemia
it is nearly always beneficial. A full flavored potent wine of
moderate age retaining much of the richness of its original
flavor is for such purposes the best agent, the object being
to employ only such wine as will exert the maximum of
good influence upon both appetite and digestion.
In case of acute hemorrhage even an excessive quan-
tity of Port Wine administered at the right moment has been
found to have the result of resurrection from almost certain
death.
LIQUEURS
Benedictine is a high-class liqueur, distilled exclusively at
Fecamp, Normandy. It was originally made by the Bene-
dictine monks, but since the French revolution it has been
manufactured by a secular company, according to the original
recipe. Its medicinal properties are of an acknowledged high
order.
Maraschino is made from cherries griottes, grown chiefly
in the south of France. It has a unique perfume and an
agreeable taste.
17
Anisette. The basis of this cordial is anis seed. Its
properties for facilitating digestion and preventing secondary-
fermentation, which causes dyspepsia, are well known and
acknowledged; it is not only an agree?ible but also a salutary
cordial, known throughout the world.
Chartreuse is a highly esteemed tonic cordial, obtained
by the distillation of various aromatic plants and some
species of nettles growing on the Alps. There are some
other ingredients and herbs used, but these are a secret
belonging to the Carthusian monks, from which order the
name Chartreuse is derived. It was formerly distilled by
the monks at the monastery of the Grande Chartreuse in
France, but since their expulsion it has been made at Tarra-
gona, Spain, where the order is now established.
Sloe Gin is a species of the wild damson. It_ is a dis-
tillation of unsweetened gin, mixed with an infusion of the
juice of the sloe berries, and is a delightful cordial. Its
medicinal attributes are very special, being slightly laxative
and very soothing in cases of griping pain. With hot or
cold water it makes a very agreeable drink, anjl is also used
in cocktails, fizzes, rickies, daisies, etc.
Kummel. The foundation of kummel is caraway seed,
and its dietetic properties are somewhat similar to anisette.
It is invaluable for indigestion or dyspepsia. It is also
known in Russia as Alish, and is used there extensively as an
after-dinner cordial.
Kirchwasser is a spirituous liqueur obtained by the dis-
tillation of Switzerland wild cherries. It is distilled chiefly in
Vosges and in the Black Forest. It is free from sweetness,
has a delicious flavor of bitter almonds, and is colorless as
water.
Creme de Cacao is made from the beans of cacao. The
chuao, the finest of which come from Puerto Cabello, is re-
markable for its delicacy and perfume, and adds the most
delicate effect to the small quantity of alcohol which this
cordial contains.
BITTERS
Specifically, they are liqueurs (mostly spirituous) in which
herbs, generally bitter herbs, are steeped or infused. Bitters
are appetizers and beneficial for other medicinal purposes.
Angostura is a bitter tonic much used in the West Indies
as a preventive against malarial fever. It is also used as a
flavoring substance for all kinds of drinks, cocktails, etc., to
which it imparts a unique flavor. It was originally made at
Angostura, a city in Venezuela. Now it is made at Trinidad
by the successors of Dr. Siegert.
Amer Picon is a French bitters, or an aperitif, made from
French sweet wine infused with bitter herbs.
Orange bitters have a bitter-sweet flavor of the juice of
the orange, and is much used in the preparation of cocktails.
There are many bitters which take their names from man-
ufacturers, such as Abbotts, Bookers, Boonekamps, Hos-
tetters, Pychaud, Fernetbranca, etc.
18
Calisaya is a bitter tonic infused with calisaya or Peru-
vian bark. It is an aromatic aperitif appetizer, much es-
teenied in all European cities. It is made in France from
the finest quality of muscated wine and Peruvian bark.
VERMOUTH
Italian Vermouth is a bitter-sweet wine. Its component
parts are a muscated wine, aromatized with the infusion of
herbs and spices and sweetened with pure sugar. It is forti-
fied with brandy to about fourteen to eighteen per cent.
Wormwood is one of the chief herbs used in Vermouth,
and from it takes its name. It is extensively used in the
preparation of cocktails.
French Vermouth is made in and around Cette, France.
The French Vermouth differs from the Italian by being less
sweet and somewhat lighter in color. In France it is one
of the chief aperitifs and makes the finest cocktails and
highballs.
BRANDIES OR COGNAC
Brandy is an abbreviation of Brandy Wine, and is a
spirituous liqueur obtained by the distillation of wine. The
name brandy is also given to the distillates from peaches,
apricots, cider, etc. In England a common kind of brandy
is distilled from malt liquors, to which the flavor and color
of brandy are added, and this is called British brandy.
Cognac brandy is acknowledged the standard, especially
those produced in the department of Charente, south of
Cognac, France.
California brandies are also much appreciated and are
increasing in the estimation of the consumer.
WHISKEY
We may take it as an accepted fact that both by custom
and research it has been found that alcohol in its various
forms has its legitimate place in the dietary of both healthy
and diseased organisms. The uncertainty of its effects, how-
ever, compels the medical profession to require a reliable
spirit, for unless alcohol is completely eliminated from the
organism, its effects, being cumulative, are unsatisfactory;
their effects increase in geometrical progression with each
succeeding dose. Care must be exercised, therefore, in se-
lecting whiskey or other spirit for general use. Medical
opinion seems only to recognize the fact that new whiskey
contains oils which are assumed to be amylic alcohol or
fusel-oil, and which must be got rid of by rectification or age.
Little attention is given to the other essential oils, the secon-
dary products of the more correct materials of distillation.
These may be either useful or detrimental in that they assist
or retard the elimination of the alcohol.
A properly distilled and well-matured whiskey made from
a fully malted barley is the one to be selected. The essen-
19
tia! oil of malt being a bland and harmless substance, fulfils
a very useful therapeutic office, as by its diaphoretic action
upon the skin it promotes and increases excretion, and con-
sequently mitigates the accumulative effects of the alcohol.
Both pure malt whiskey as well as genuine cognac brandy
possess beneficent qualities in their secondary products,
the resulting ethers of which have peculiarly pleasing char-
acteristics.
Amylic alcohol, on the contrary (the essential oil of grain
whiskey), is poisonous even in minute doses, and is most
difficult to eliminate from the whiskey by any process. Its
deleterious effect may be recognized by a paralyzing influ-
ence upon the skin, which, closing the doors of escape for
the alcohol when consumed, produces feverish symptoms,
furred tongue, thirst and headache. Whiskey containing it
has earned, therefore, the reputation of being "the Devil in
Solution." It is also necessary to avoid spirits of any kind
to which saccharine or other softening ingredients have been
added. For some reason not apparent in the present state
of our knowledge of the chemistry of digestion, the tendency
of sugar to turn acid on the stomach is increased when
taken in combination with alcohol.
Alcohol plays an important part in the arrest of phthisis
— particularly among those who have delicate skins and per-
spire freely the advantageous effects produced in these cases
by the entire abandonment of all medication, and the em-
ployment of considerable doses of spirit is well established.
All those cases which are characterized by weakness of
the heart, failing circulation, inability to take food, loss of
power of sleep, and exhaustion, come under the category of
suitable cases in which the best liqueur brandy or fine old
malt whiskey is indicated as the most suitable form of alco-
hol that can be used, no matter how much one has to pay
for it.
The physiological action of alcohol of whatever variety
is greatly modified by climate, habits of life, and the hourly
changes in the atmosphere. A humid climate, whether it
be hot pr cold, seems not only to tolerate its use, but often
to require a stimulant; but in dry and hot countries whiskey
should be sparingly used.
RUM
The terrn rum is an abbreviation of rumbullion. Rum is a
spirit, distilled frorn the juice of sugar cane, and also from
molasses, in countries where sugar cane is not cultivated.
The best qualities of rum are made in the West Indies and
are named after the place of manufacture, such as Jamaica
Rum, Antigura rum/ and St. Croix rum.
New _ England and Medford rum was one of the chief
alcoholic drinks of this country, but its consumption has con-
siderably diminished through prohibition laws and the steady
advance of the use of whiskey. The medicinal properties of
rum are unquestioned, and for home remedies it is still in the
20
lead. As a stimulant it is considered most eiificacious. The
Medford rums are also made in Massachusetts and enjoy
great popularity. They are distilled on the same principle as
New England rums.
ALES, BEERS, PORTER, STOUT
Ale is a light colored beer made from malt which is dried
at a low heat. (Pale ale is made from the palest or lightest
colored malt.)
Beer is the same as the English word ale, and is the
common word for all malt liquors. There is, however, a
specific distinction. Ale is lighter colored than beer of a
certain strength, made from malt and water. Beer is rather
darker in color and is made of malt, hops and water.
Stout means a stouter and heavier quality than porter.
It is brewed from the high dried malt and is treated in the
same way as porter. London and Dublin stouts are con-
sidered the best.
Root beer is a beverage containing the extracts of various
roots such as dock, dandelion, sarsaparilla and sassafras.
Ginger ale is an effervescent drink very similar to ginger
beer. It ranks, however, as an aerated water beverage.
GIN
Gin, a contraction of Geneva, derives its name from the
Juniper berry. Originally, it was a national alcoholic bever-
age in Holland, although Juniper berries do not grow in that
country, but always had to be imported from other countries
of Europe.
Holland gin, as we know it in this country, tastes and
smells strongly of Juniper berries and is known as a very
valuable medicine, having a purifying effect on the kidneys if
taken in moderation.
The materials used for making the spirit are barley and rye
malt and rye. When ground these are mixed with water and
some yeast and allowed to ferment. The first result is the
production of yeast. The yeast having been taken the fer-
mentation continues for some time; the wash then having
the consistency of thin pea-soup is put into the stills, and the
first distillation takes place. This distillation is then re-
distilled when Juniper berries and sometimes hops are
added and when distilled again the product is Holland Gin
ready for shipment.
Years ago, distillers in Holland gradually started to reduce
the quantity of Juniper berries in the distillation of gin for
home consumption as a beverage, and as the public seemed
to like this, they kept reducing the quantity until at last no
Juniper berries were used, though it is sold and consumed in
Holland as gin (Jenever).
Only in the best cafes in large cities, do_ they keep some
gin with Juniper flavor. He who wants this has to ask for
"Gebeidde Jenever" which means, gin distilled with Juniper
berries.
21
Domestic gins are becoming more popular at the present
time than ever before. They are gins distilled in the United
States and possess all the attributes of the imported, and in
consequence of the heavy import duty, the price is much
lower.
My Selection Pickwyck — Dry gin for rickies, fizzes, cock-
tails, etc.
Gordon and High and Dry are leading imported gins sold
in the United States.
The popular taste in England also seems to run to the ex-
clusion of the Juniper flavor, but the English distiller instead
of leaving the Juniper berries out, reduces the quantity used
and adds a number of other ingredients, the flavor of which
almost cover the Juniper flavor.
This English product is known when sweetened as Old
Tom Gin, and when unsweetened as Dry Gin and, judging
from the increase in consumption in this country, especially
of Dry Gin, it seems that the American public likes this
combination. It is largely consumed as a beverage in the
Gin Fizz, Gin Ricky and various cocktails.
Malt extracts are concentrated, unfermented infusions of
malt. They are considered most efficacious in furthering
nutrition.
ALCOHOL
Alcohol (ethyl) is the distillate, or product, of anything
containing starch or sugar. It is highly inflammable, and
burns without smoke or residue. Its normal proof is about
192%.
CELLAR MANAGEMENT
Cellar Temperature.
The most desirable place for the storage of wine is
an underground structure. The walls should be thick, with
double doors, and the floor dry and concreted. Hot water
pipes, skylights or badly fitting doors are most detrimental,
as they are destructive to a uniform temperature. There
should, however, be an abundance of ventilation, and the
thermometer kept at about 56 deg. Fahrenheit, which should
not vary more than 2 or 3 degrees upon either the hottest
summer or coldest winter day. Excessive heat or cold
destroys the life of the wine. A flaming gas jet is not ad-
visable if ventilation is insufficient, because when lighted
the temperature rises, creating too much heat near the top
of the cellar, and when extinguished it quickly falls.
Binning
There should be only three tiers or bins in the cellar, and
the bottles placed in them with their noses inclined, if any-
thing, a little downward, in order to ensure the corks being
always kept wet with the wine. The bottles should look as
neat and regular as it is possible to make them. Careless-
ness in binning will, of course, lead to much breakage. Ex-
amine each bottle to see that it is properly corked and that
there is no leakage before binning away, although, perhaps,
an infinitesimal leakage may not be detrimental, but perhaps
the reverse. The bottles should not be laid down in the bin
unless in good condition, and if not bright must be stood up
for twenty-four hours until the deposit has been precipitated,,
to prevent it settling in the neck of the bottle and coming
into the decanter when decanted. Stout young wines of good
quality obtain a maturity and generous flavor by being
binned in places of moderate warmth, provided, of course,
that they are not kept there too long, but champagnes, Rhine
wines and Moselles should be kept ir a cool place.
Decanting
Before filling the decanters they should be, of course, thor-
oughly clean inside and out, and the mouth of the wine bottle
very carefully wiped to remove all the exudation which will
be found adhering to it; this should ensure the wine being
served in perfect condition, for even the slightest cloudiness
destroys that delicacy of flavor which is its chief charm. To
extract the cork without shaking the wine, the bottle must be
taken carefully by the neck with a steady hand and the
corkscrew inserted in the exact centre of the cork with the
bottle lying in a horizontal position.
Use no strainer, but place a candle in such a position that
its light will shine through the wine as it passes between
the bottle and the decanter. As soon as any sediment ap-
pears, the operation must be stopped at once so that none of
it will get into the decanter.
No wine should be served at table that is defective or
"corky" (a term to indicate wine that has been tainted by the
sap of the cork wood), which is easily detected by the smell.
All wines throw a deposit, rich wines more than others.
The crust of Port wine of only one or two years' formation
is naturally not so firm as that which has been kept for a
longer period. Dry wines take longer to mature than rich.
Port wine should be decanted at the bin in the cellar,
from half an hour to two hours before wanted, the decanter
being placed in the Dining Room after it is filled, and served
at the temperature of the room.
WHEN AND HOW TO SERVE BEVERAGES
Appetizer. — Dry Pale Sherry, plain or with a dash of
bitters. Vermouth plain or Cocktails.
With Oysters. — Rhine Wine, Moselle, Dry Sauternes,
Chablis or Capri. Cool.
With Soup. — Sherry, Madeira or Marsala. Cool.
With Fish. — Sauternes, Chablis, Rhine Wine, Moselle or
Capri, Brolio White. Corvo.
With Entrees. — Claret or Chianti. Temperature of room.
23
With Roast.— Claret, Burgundy or Chianti. Temperature
of room.
With Game. — Champagne (cold); Old Vintage Champagne,
cool.
With Game. — Red Burgundy. Temperature of room.
With Pastry. — Madeira, cool.
With Cheese." — Port. Temperature of room.
With Fruit.— Tokay, Malaga or Muscat. Temperature
of room.
With Coffee.— Brandy or Cordials. Temperature of room.
If you do not wish to serve such a variety, use the fol-
lowing, viz.:
Either Sherry or Sherry and Bitters, Vermouth or Cock-
tails as an appetizer.
Either Rhine Wine, Moselle, Sauternes, Chablis or Capri
with oysters and fish.
Either Sherry, Madeira or Marsala with Soup.
Either Champagne, Claret, Burgundy, Chianti or Whiskey
High Ball throughout the meals.
Either Brandy or Cordials after dinner.
Either Ale or stout with oysters, fish, cold meats, steaks,
chops or bread and cheese.
APPENDIX
There is nothing like good advice if only people will
take it. An intelligent comprehension of the action of the
various alcoholic liquors will do more to advance the cause
of temperance than a vigorous adhesion to a dogma. Both
Wines and Spirits have undoubtedly their legitimate place in
the sustentation of healthy and diseased organism and forms
the commonest of all household remedies for a large number
of ailments, therefore, the few words upon their dietetic
utility will not have been out of place.
As a rule the vigorous frame and perfect digestion of a
healthy young or middle-aged person requires only a very
moderate allowance, but in failing health and disease the
uses of Wines and Spirits are invaluable and numerous.
Possibly, however, the differences in their effects are not yet
understood, either by the public or even by the majority of
medical men, as their action is greatly controlled by their
different combinations.
If taken with suitable food and in proper quantities
absorption is more gradual, and, being diluted, unquestion-
ably aid the digestion and assimilation of food. Recogniz-
ing that these are beverages of ordinary life, their selection
must be carefully made, with a due regard to purity as well
as to the idosyncrasies of the consumer.
24
THE GREAT AMERICAN COCKTAIL
Since Dionysius, blithe and young, inspired old Hellaspair
And beat the muses at their game, "with vine leaves in his
hair;"
Since Wotan quaffed oblivion to Nieblungen gold.
And Thor beside the icy fjord drank thunderbolts of old;
Since Omar in the Persian bowl forgot the fires of hell
And wondered what the vintners buy so rare as that they
sell—
What potion have the gods bestowed to lift the thoughts afar
Like that seductive cocktail they sell across the bar?
Perhaps it's made of whiskey and perhaps it's made of gin;
Perhaps there's orange bitters and a lemon peel within;
Perhaps it's called Martini and perhaps it's called, again,
The name that spread Manhattan's fame among the sons of
men;
Perhaps you like it garnished with what thinking men avoid.
The little blushing cherry that is made of celluloid.
But be these matters as they may, a cher confrere you are
If you admire the cocktail they pass across the bar.
25
RECIPES FOR MIXED DRINKS
ABSINTHE.
(American style.)
54 glass of fine ice
10% of Absinthe
Wine glass of water.
Shake the ingredients until the outside of shaker is
covered with ice.
Strain in glass and serve.
ABSINTHE COCKTAIL
One dash bitters
90% Absinthe
10% Anisette
Fill glass with fine ice.
Shake well, until frapped. Strain in cocktail glass and
ABSINTHE DRIPPED
1 pony of Absinthe.
Fill the bowl of your absinthe glass (which has a hole
in the center) with fine ice and the balance with water.
Then elevate the bowl and let contents drip into the glass
containing the absinthe until the color shows a sufficiency.
Pour into a thin bar glass and serve.
ABSINTHE FRAPPE
90% Absinthe
10% Anisette
Fill glass with fine ice, shake and strain, fill with fizz water
and serve.
ALE BEANIE COCKTAIL
50% Irish whiskey
50% Italian Vermouth
Fill glass with broken ice.
Stir, strain and serve.
26
ALEXANDER COCKTAIL
(Use bar glass.)
75% rye whiskey
2S% Benedictine '
1 piece of ice
Twist of orange peel.
Stir and serve.
AN ALE CUP
Ingredients. — One bottle of Bass Ale, 1 gill of water, 1
glass of Sherry, the juice of two lemons and the fine rind of
one, 1 tablespoonful of Castor sugar, a few leaves of fresh
mint, a pinch of grated nutmeg, crushed ice.
Method. — Remove the lemon rind well in thin fine strips,
put them into a jug, add the sherry, water, lemon juice, sugar,
mint and nutmeg, cover and let the liquid stand for 20
minutes, strain into a glass jug, add a few pieces of ice and
the ale, then serve.
ALE SANGAREE
Fill up ale glass with ale.
1 teaspoonful powdered sugar.
Stir gently, grate a little nutmeg on top and serve.
AMER PICON HIGHBALL
(Use large glass.)
One piece of ice in glass.
75% Amer. Picon.
25% grenadine.
Fill glass with fizz water, stir with spoon and serve.
ANDERSON COCKTAIL
(Use mixing glass.)
75% dry gin.
25% Italian Vermouth.
Fill glass with cracked ice, twist piece of orange peel,
frappe, strain and serve.
ANGOSTURA FIZZ
(Bar glass.)
Tablespoon powdered sugar
Juice half a lemon
Broken ice
14 Pony bitters
White of an egg
Tablespoon of cream
Shake well with shaker, strain and serve.
27
ANGOSTURA GINGER ALE
1 glass ginger ale.
3 dashes bitters.
ANGOSTURA GRAPE-FRUIT
Cut the fruit in half, extract the core or pithy substance
in the center with a sharp knife, insert the knife around the
inner edge of the peel and disengage the fruit from the
peel without removing the fruit or breaking the peel, sprinkle
plentifully with powdered sugar and dash the opening caused
by the removal of the core with Angostura bitters. Ice
well before serving.
APOLLINARIS LEMONADE
(Use large glass.)
One tablespoonful of powdered sugar
Three lumps of cracked ice
Juice of one lemon
One pint Apollinaris water.
Serve with straws.
APPLEJACK COCKTAIL
One dash orange bitters.
100% cider brandy.
Yi glass cracked ice, squeeze a piece of lemon peel.
Stir up with spoon and strain in cocktail glass.
Drop medium-sized olive in glass and serve.
APPLEJACK SOUR
One teaspoonful of sugar
Juice of one lemon
J4 glass cracked ice
100% cider brandy.
Stir with spoon, strain in glass, ornament with fruit in
season.
APPLE TODDY
1 teaspoonful of sugar dissolved in a little hot water
100% Applejack
^ of a baked apple
Fill glass yz full of boiling water, stir, grate nutmeg on
top, serve.
ARDSLEY COOLER
(Use large thin glass.)
Large piece of ice
Large spray of mint
100% dry gin
1 bottle imported ginger ale.
Drink with nose to mint.
28
ARF AND ARF
V-i glass porter
Yi. glass ale.
ASTRINGENT
75% wine glass Port wine
25% glass brandy
3 dashes Angostura bitters
4 or 5 dashes strong Jamaica ginger.
Stir gently with spoon and serve with a little nutmeg
on top.
AUDITORIUM COOLER
Juice of 1 lemon
10 dashes raspberry syrup
1 dash Angostura bitters
1 bottle ginger ale.
Stir well, ornament with fruit, berries and serve.
AVIATOR
25% Dubonnet
25% French Vermouth
25% Italian Vermouth
25% dry gin
Fill glass with ice, shake, strain and serve.
BACARDI COCKTAIL
50% Bacardi rum
25% Italian Vermouth
25% French Vermouth
Fill glass with broken ice.
Stir, strain and serve.
BACHELOR'S ROSE
Juice of a half a lemon
Juice of half lime
Juice of half orange
White of an egg
25% raspberry syrup
75% Sloe gin
Fill glass with cracked ice.
Shake well, strain and serve.
BALTIMORE EGG NOGG
Yolk of an egg
1 tablespoon of sugar
Add a little nutmeg and beat to a cream
50% brandy
25% Madeira wine
3 lumps of cracked ice
25% Jamaica rum. ... ,
Fill glass with milk, shake well, stram mto large glass
and serve.
29
BALLOR COCKTAIL
50% Italian Vermouth
50% brandy
yi glass cracked ice.
Stir, strain and serve.
BAMBO COCKTAIL
50% Sherry wine
50% Italian Vermouth
Dash of orange bitters
J4 glass of ice.
Stir, strain and serve.
BARACCAS COCKTAIL
25% Fernet Branca
75% Italian Vermouth.
Fill glass vjrith ice, stir, strain and serve.
BARRY COCKTAIL
A very popular drink in 'Frisco.
Place in a small glass a piece of ice
4 dashes bitters
50% Plymouth gin
50% Italian Vermouth
1 piece of twisted lemon peel
5 drops of creme de menthe.
Stir it well, strain it into a small bar glass and serve with
ice water.
BATH COCKTAIL
4 dashes bitters Picon
50% Old Tom gin
50% Italian Vermouth
Fill glass with cracked ice, stir, strain and serve.
B. B. HIGHBALL
Juice of ^ orange
100% Scotch whiskey.
1 piece of ice in glass
Fill glass with ginger ale. Serve.
BEALS COCKTAIL
50% Scotch whiskey
25% French Vermouth
25% Italian Vermouth
yi glass cracked ice.
Frappe and serve in bar glass.
30
BEEF TEA.
Vz teaspoonful of beef extract
Fill glass with hot water, season with celery salt.
Stir well and serve.
BENZ COCKTAIL
90% French Vermouth
10% Absinthe
2 dashes Maraschino
Fill glass with cracked ice, shake, strain and serve.
BICARBONATE OF SODA
1 teaspoonful of bicarbonate of soda
Yt. glass of water.
Stir and serve.
BIG FOUR
Yi Cherry Brandy
Yz Kirschwasser
Yi French Vermouth.
Fill with cracked ice, and shake, strain and serve in cock-
tail glass.
BIJOU COCKTAIL
(Use large glass.)
54 glass filled with shaved ice
50% green Chartreuse
40% Italian Vermouth
10% dry gin.
Stir well with spoon, and after straining in cocktail glass
add cherry or small olive, and serve after squeezing lemon
juice on top.
BILLIN COCKTAIL
60% Sloe gin
40% Plymouth gin
Fill glass with broken ice
Stir, strain and serve.
BISHOP
1 teaspoonful of sugar
Juice of Yi lemon
Juice of Yi orange
Yz glass of fine ice
Fill glass with Burgundy
Dash of Jamaica rum.
Stir well, dress with fruits in season, and serve with straws.
31
BISMARCK COCKTAIL
Two dashes Palmo bitters
One dash Absinthe
100% rye whiskey-
Piece of ice in glass
1 slice of orange
Stir and serve.
BLACK HAWK COCKTAIL
50% rye whiskey
50% Sloe gin
Fill glass with ice.
Stir, strain and serve in cocktail glass.
BLACKTHORNE COCKTAIL
Fill mixing glass 2-3 full fine ice
1 teaspoonful of syrup
Juice of J4 lemon
2 dashes orange bitters
50% Italian Vermouth
50% Sloe gin.
Stir ingredients thoroughly and strain in cocktail glass
and serve.
BLACK STRIPE
Use a whiskey glass, with enough Jamaica rum to cover bot-
tom of glass
1 tablespoonful New Orleans molasses.
Place spoon in glass; hand rum bottle to customer and
allow him to stir and help himself.
BLUE BLAZER
(Use 2 metal mugs or 2 heavy bar glasses.)
Yi tablespoonful sugar, dissolved in a little water
1 wine glass of Scotch or rye whiskey.
Set the liquid on fire, and while blazing pour three or
four times from one to the other. This will look like a
stream of fire; twist a piece of lemon peel on top, with a
little grated nutmeg and serve.
BOGERZ COCKTAIL
Juice of half a lime
75% dry gin
25% French Vermouth
Fill glass with broken ice.
Stir, strain and serve.
32
BONNETT COCKTAIL
Juice of one lime
50% Benedictine
50% Italian Vermouth
1 piece of ice
1 slice of pineapple.
Stir, top off with carbonic and serve.
BORNNS' COCKTAIL
1 dash brown Curasao
50% dry gin
50%_ Italian Vermouth.
Stir, strain and serve.
BOSTON COOLER
Peel of lemon in a long string; fill with cracked ice. One
bottle of sarsarparilla and serve.
BOTTLE OF COCKTAILS
(For parties.)
1 bottle rye whiskey
1 bottle Italian Vermouth
1 pony glass of Curagao
1 pony glass of Boker's bitters
Mix well together
Funnel J^ full of fine ice.
Pass liquor through ice into bottle. Cork well, keep on
ice until ready to serve.
BOWL OF EGG NOGG
(For parties.)
1 lb. of sugar
10 eggs. Yolks should be separated. Beat yolks with sugar
until dissolved.
Pour in 1 pt. Martell brandy
1 wine-glass of Jamaica rum
3 qts. of rich milk.
Mix ingredients well with a ladle and stir continually
while pouring in milk, to prevent from curdling. Then beat
whites of eggs and put on top of mixture. Serve.
BRANDY BURNED WITH PEACH
(Use small bar glass.)
1 wine glass of brandy
Yz tablespoon sugar
Burn brandy and sugar together in a saucer.
Place 2 or 3 slices dried peach in a hot stem glass; pour
the burned liquid over it; grate a little nutmeg over it and
serve. This is a Southern concoction.
33
BRANDY CHAMPRELLE
(Use sherry glass.)
25% Curagao
25% Chartreuse
25% Anisette
25% Kirschwasser or brandy
2 dashes of Angostura bitters.
Attention should be paid to prevent from mixing.
BRANDY COCKTAIL
1 dash Angostura bitters
100% brandy
Y-i glass cracked ice.
Stir, strain and serve.
BRANDY CRUSTA
25% of Maraschino
75% brandy
Juice of one lemon
Fill glass with ice.
Shake, strain in glass, and trim virith fruit in season.
BRANDY DAISY
Juice Yz lemon
Juice J4 orange
Juice Yi lime
10% raspberry syrup
100% brandy.
One lump of ice. Fill with fizz water and serve.
BRANDY FIX
1 teaspoonful of sugar
Juice of one lime
1 pony pineapple syriip
2 dashes of Chartreuse
Fill glass with cracked ice.
100% brandy.
Stir with spoon, ornament with grapes and berries in
season, serve with straw.
BRANDY FIZZ
1 teaspoonful of sugar
Juice of one lemon
100% brandy
Fill glass with ice.
Shake well with shaker, strain in glass, fill with seltzer
water and serve.
34
BRANDY FLIP
1 teaspoonful of sugar
1 fresh egg
100% brandy
J4 glass cracked ice.
Shake well with shaker, strain and grate a little nutmeg
on top and serve.
BRANDY FLOAT.
Fill pony glass with brandy, place whiskey glass over
pony of brandy, Vi glass of water, then withdraw pony glass,
allowing the brandy to float on top of the water.
BRANDY AND GINGER ALE
1 lump of ice
100% brandy
Bottle of ginger ale
Mix with spoon.
Care should be taken that ale does not foam over the
top.
BRANDY HIGH-BALL
1 piece of ice in a glass
100% of brandy.
Fill with fizz water and serve.
BRANDY JULEP
Yi teaspoonful of sugar
Add a little water to dissolve sugar
Four sprigs of mint
100% brandy
1 dash of Jamaica rum
Fill glass with ice.
Trim with fruits in season and serve with straws.
BRANDY PUNCH
1 tablespoonful of sugar
A little water to dissolve sugar
25% syrup
100% brandy
y2 glass cracked ice.
Shake and strain. Trim with fruit in season. Serve with
straws.
BRANDY RICKEY
One piece of ice in glass
Juice of half lime
Drop squeezed lime in glass
100% brandy
Fill glass with fizz water.
Stir with spoon and serve.
35
BRANDY SANGAREE
1 teaspoonful of sugar
75% brandy
2S% Port wine
Fill glass with ice.
Shake, strain and serve.
BRANDY SCAFFA
(Use sherry glass.)
% glass raspberry syrup
% glass Maraschino
% glass green Chartreuse.
Top off with brandy and serve like Pousse Cafe.
BRANDY SMASH
J4 teaspoonful of sugar
3 sprigs of fresh mint
100% brandy.
Fill glass with shaved ice and stir well with spoon, orna-
ment with fruit in season and serve.
BRANDY AND SODA
3 lumps of broken ice
100% brandy
Bottle of plain soda water.
Stir well with a spoon.
(This is a delicious summer drink.)
BRANDY SOUR
J4 teaspoonful of sugar
Juice of 5^ lemon
Add a little water to dissolve sugar. Stir well with spoon
100% brandy
J4 glass fine ice.
Shake, strain in glass and serve with slice of orange.
BRANDY TODDY
Put in a whiskey glass:
1 teaspoonful of sugar dissolved in a little water
1 small piece of ice.
Hand the bottle of brandy to the customer and let him
help himself.
BRONX COCKTAIL
50% dry gin
25% French Vermouth
25% Italian Vermouth
Twist of orange peel.
Fill glass with ice, shake and strain, serve.
36
BRONX TERRACE
Juice of V2 lime
50% dry gin
50% French Vermouth
Fill glass with ice.
Shake and strain, serve in cocktail glass.
BROOKLYN COCKTAIL
1 dash Amer. Picon bitters
1 dash Maraschino
50% rye whiskey
SO54 Italian Vermouth
Fill glass with ice.
Stir and strain. Serve.
BRUT COCKTAIL
50% French Vermouth
25% whiskey
25% Calisaya
Fill glass with cracked ice. Stir, strain and serve.
BUD'S COCKTAIL
1 dash of orange bitters
Twist of orange peel
1 dash of apricot brandy
25% French vermouth
25% Italian vermouth
50% dry gin.
Fill glass with cracked ice. Shake, strain and serve.
BUTCHER COCKTAIL
50% Scotch whiskey
25% dry gin
25% Italian Vermouth
Fill glass with broken ice.
Stir, strain and serve.
BYRRH COCKTAIL
25% French Vermouth
25% rye whiskey
50% Byrrh wine
Y-i glass fine ice
Stir with spoon until cold. Strain m cocktail glass.
Squeeze a piece of orange peel on top and serve.
, 37
BYRRH WINE DAISY.
Juice of quarter of an orange
Juice of half a lemon
10% raspberry syrup
90% Byrrh wine
Fill glass with broken ice. Shake, strain, fill glass with
fizz water.
BYRRH WINE RICKEY
One piece of ice in glass
Juice y^ lime; drop squeezed lime in glass
100% Byrrh wine.
Fill glass with fizz water, stir with spoon and serve.
CAFE FOLIES BERGERE
To demi-tasse of black coffee add the white of an egg, a
pony of Kirschwasser and a pony of brandy. Frappe and
serve in small goblet with slice of orange.
CALISAYA COCKTAIL
100% Calisaya
V2 glass cracked ice.
Stir, strain and serve.
CALIFORNIA SHERRY COBBLER
Large bar glass half full of ice
y-i tablespoonful of sugar
1 pony pineapple syrup
1 wine glass California sherry
1 dash bitters.
Stir well, fill up with ice, dress with fruit, dash Port wine
on top, serve with a straw.
CAMPILL COCKTAIL
1 dash Absinthe
50% rye whiskey
2S% French Vermouth
25% Italian Vermouth
Fill glass with cracked ice, stir, strain and serve.
CANADIAN FIZZ
y^ teaspoon of sugar
100% dry gin
Juice of 1 lime
1 fresh egg
Fill glass with fine ice.
Shake well with shaker, strain, top off with fizz water and
serve.
38
CAPTAIN COCKTAIL
50% Brandy
50% Italian Vermouth
Fill glass with cracked ice.
Stir, strain and serve.
CATAWBA COBBLER
1 teaspoon of sugar
2 wine glasses of Catawba wine
Fill glass with fine ice.
Dress with fruits in season, and serve with straws.
CHAMPAGNE COBBLER
Yi tablespoon of sugar
1 slice of orange
1 piece of lemon peel.
Fill glass one-third full of fine ice and fill with champagne,
dress with fruits in season. Serve with straws.
CHAMPAGNE COCKTAIL
y^ lump of sugar
2 dashes of Angostura bitters
Yi pint of Ruinart champagne.
Stir well with spoon, twist a piece of lemon peel on top
and serve.
CHAMPAGNE CUP
1 quart champagne
1 pony of brandy
1 pony of Curasao
1 pony of Maraschino
1 sliced orange
1 sliced lemon
Place large piece of ice in punch bowl.
1 bottle of club soda or syphon.
Stir well together, add mint and serve.
CHAMPAGNE FRAPPE
Place the bottle in a Champagne cooler, fill with shaved
ice and salt. Turn the bottle for twenty minutes or until
the wine becomes almost frozen.
CHAMPAGNE JULEP
1 lamp of sugar
1 sprig of mint
Fill glass with champagne.
Ornament with fruits in season and serve.
39
CHAMPAGNE PUNCH
(Use punch bowl.)
4 lumps of sugar
2 ponies of Curasao
1 quart of Ruinart champagne
Bottle of club soda
Juice of 1 lemon
Stir with ladle
1 large piece of ice.
Trim with fruits in season.
CHAMPAGNE SOUR
1 lump of sugar
Juice of 54 lemon
Fill glass with champagne.
Stir well, ornament with fruits in season.
CHAMPAGNE VELVET
For this drink a bottle of champagne and a bottle of
porter (both cold) must be used. Fill the goblet half full of
porter and balance with champagne, stir with a spoon slowly
and carefully and serve.
CHOCOLATE COCKTAIL
Yolk of 1 egg
50% yellow Chartreuse
Yi teaspoon of powdered sweet chocolate
Fill glass with cracked ice.
Shake with shaker, strain and serve.
CHOCOLATE PUNCH
Use large bar glass Yi full of fine ice
Vi tablespoon sugar
50% port wine
50% Curasao
1 egg and fill glass with milk.
Shake thoroughly, strain into a punch glass and grate a
little nutmeg on top and serve.
CRIS COCKTAIL
2 dashes Maraschino
50% French Vermouth
50% dry gin
Fill glass with ice.
Stir, strain and serve.
40
CHRISTIE COCKTAIL
2 dashes Peychard's bitters
50% dry gin
50% French Vermouth
Fill glass with ice.
Stir, strain in glass and serve.
CIDER CUP
1 quart cider
1 pony of brandy
1 pony of Curasao
1 pony of Maraschino
1 sliced orange
1 sliced lemon
1 bottle of Club soda or syphon.
Place large piece of ice in punch bowl, stir well together,
add mint and serve.
CINCINNATI COCKTAIL
Vi glass of beer, fill up with soda or ginger ale. This is
a palatable drink for warm weather.
CLARENDON COCKTAIL
Mint mulled
Juice of half a lime
100% dry gin
1 bottle Ginger Ale.
Stir slowly and serve.
CLARET COBBLER
1 teaspoonful of sugar
2 slices of orange
2 slices of lemon
H glass of cracked ice
Fill glass with claret.
Stir well with spoon, ornament with fruits in season, serve
with straws.
CLARET CUP
1 quart of claret
1 tablespoonful of sugar
1 pony of brandy
1 pony of Curasao
1 pony of Maraschino
1 pony of Jamaica rum
1 sliced orange
1 sliced lemon
1 bottle of club soda or syphon
Place large piece of ice in punch bowl.
Stir well together, add mint and serve.
41
CLARET LEMONADE
2 teaspoonfuls of sugar
Juice of 1 lemon
J4 glass cracked ice
J4 glass of water.
Shake well, dress with fruits in season, fill with claret,
pour slowly, so it floats on top. Serve with straw.
CLARET PUNCH
1 tablespoonful of sugar
Squirt of seltzer
Juice of Y-i lemon
Half glass of cracked ice
Fill glass with claret.
Stir well, and ornament with fruits in season.
CLEAVES DELIGHT
50% Grenadine
S0% Italian Vermouth
1 piece of ice in glass.
Stir and serve.
CLIFTIN COCKTAIL
1 dash Angostura bitters
1 dash Curagao
50% Italian Vermouth
50% rye whiskey
Vi glass cracked ice.
Stir, strain and serve.
CLOVER CLUB COCKTAIL
White of 1 egg
Juice Yi lime
Juice Vi lemon
Juice % orange
1 tablespoon raspberry syrup
100% dry gin
1 sprig fresh mint
Fill glass with broken ice, shake, strain and serve.
COCKTAIL A LA FUREY
(Use Schoppen glass.)
Fill Yi glass with Carbonic
Use mixing glass
75% Holland gin
10% Italian Vermouth
15% French Vermouth
Fill glass with broken ice.
Shake, strain on top of H glass of Carbonic and serve.
42
CLOVER LEAF
In genuine old-fashioned American hot weather nothing
seems to tickle the palate like a good American drink, and
the kind selected generally indicates the characteristics of
the person drinking. In winter a man will take almost any-
thing that happens to be the fad for the moment, whether
highly flavored or not, but in summer the demand is for
something that will quench the thirst, whether beer, lemon-
ade or gin rickey or some other beverage. The Clover
Leaf is said to be popular in the city of brotherly love.
Certainly it is decorative, for it has a soft orchid color, with
a rim of white.
Drink is made of:
100% dry gin
10 dashes grenadine
White of an egg
1 sprig of mint
Fill glass with cracked ice, shake well, strain in cham-
pagne glass and serve.
COFFEE COCKTAIL
Yi teaspoonful of sugar
1 egg
75% port wme
25% Creme De Cocoa
Fill glass with cracked ice.
Shake well, strain and serve.
COFFEE KIRSCH
(Use wine glass.)
Yi spoon of sugar
1 pony of Kirschwasser
50% cold black coffee
1 dash of brandy
Fill glass with fine shaved ice.
Frappe and strain in wine-glass and serve.
(After dinner.)
COGNAC A LA RUSSE
1 pony of Cognac
1 slice of lemon
Place on top of glass.
Yt, cut of sugar on top and serve.
COLUMBUS COCKTAIL
60% Italian Vermouth
40% Hostetter's bitters
Fill glass with ice.
Frappe, strain and serve.
43
CONEY COCKTAIL
50% Italian Vermouth
50% dry gin
J4 glass of fine ice.
Frappe, strain and serve.
CONSOLIDATED COCKTAIL
75% Gordon gin
25% Italian Vermouth
Fill glass with ice.
Shake well, strain and serve.
COOK COCKTAIL
Juice 1 lemon
75% dry gin
25% Maraschino
White of 1 egg
Fill glass with broken ice, shake, strain and serve.
CORONATION COCKTAIL
yi Orange gin
y} Dubonnet
yi French Vermouth
Fill glass with broken ice.
Stir, strain and serve.
COTTON COCKTAIL
1 dash of Absinthe
2 dashes Orange Bitters
Twist of lemon peel
50% Rye whiskey
25% French Vermouth
25% Italian Vermouth
Fill glass with broken ice, stir, strain and serve.
CREME DE MENTHE ON ICE
Have the cocktail glass filled with fine ice
Fill up with Creme de Menthe
Serve with straws.
CREME DE MENTHE HIGHBALL
1 piece of ice in glass
100% Creme De Menthe
Fill glass with fizz water, serve.
CUBAN COCKTAIL
100% Jamaica rum
Juice yi orange
3 dashes of gum 'syrup
Fill glass with cracked ice; stir, strain and serve.
44
CURACAO PUNCH
Use large bar glass half full of ice
1 tablespoon powdered sugar
3 or 4 dashes lemon juice
50% brandy
30% Curasao
20% Jamaica Rum
2 dashes bitters
J4 glass carbonated water.
Stir well with spoon, fill up with ice, dress with fruits,
serve with straws.
CUSHMAN COCKTAIL
25% French Vermouth
75% dry gin.
Fill glass with ice, shake, strain and serve.
DANIEL WEBSTER PUNCH
(For 12 persons.)
Juice 12 limes
Add granulated sugar sufficient to make paste
1 pt. St. Croix rum
Let it mull for 12 hours
Large block of ice
Add 1 qt. Champagne.
DEAN COCKTAIL
1 dash American Picon
1 dash Maraschino
50% Italian Vermouth
50% rye whiskey
Fill glass with ice.
Stir, strain in glass and serve.
DEVIL'S COCKTAIL
10% Devil bitters
90% French Vermouth
Fill glass with broken ice.
Stir, strain and serve.
DOGS' DAYS
100% Scotch whiskey
1 bottle ginger ale.
2 slices of orange and serve.
DONNELLY'S
1 Cliquot
2 Pommery
3 Ruinart.
45
DORR COCKTAIL
30% French Vermouth
60% dry gin
10% Italian Vermouth
Twist of orange peel
Yz glass fine ice.
Shake, strain and serve.
DRY MARTINI COCKTAIL
50% dry gin
50% French Vermouth
Fill glass with cracked ice.
Stir, strain and serve.
DUBONNET COCKTAIL
100% Dubonnet
Fill glass with ice.
Twist of orange peel, shake, strain and serve.
DUNHAM COOLER
(Use large glass.)
Peel of orange (in one long string). Place in glass
^2 glass of fine ice
Juice of 1 orange
100% rye whiskey
1 bottle imported ginger ale.
Stir slowly and serve.
DUPLEX COCKTAIL
50% whiskey
25% French Vermouth
25% Italian Vermouth
Strain and serve.
EDNER COCKTAIL
50% St. Raphael
50% dry gin
Twist of orange peel.
Fill glass with cracked ice, stir, strain and serve in cock-
tail glass.
EGG LEMONADE
Use large bar glass % full of fine ice
1 tablespoon powdered sugar
Juice of 1 lemon
1 fresh egg.
Fill up glass with water, shake thoroughly, strain into a
thin lemonade glass and serve.
46
EGG NOGG, PLAIN
1 tablespoonful of sugar
1 fresh egg
100% whiskey
J4 glass of cracked ice.
Shake well, strain, grate nutmeg on top and serve.
EGG PHOSPHATE
1 teaspoonful of sugar
1 fresh egg
Juice of 1 orange
3 dashes of phosphate
1 glass of cracked ice.
Shake well with shaker, strain and serve.
EGG SOUR
1 teaspoonful of sugar
Yolk of 1 egg
Juice of Vi lemon
I dash Ouragao
100% Martell brandy
Yx glass cracked ice.
Shake well with shaker, strain and serve.
ELK'S DELIGHT
Juice of Yz orange
Juice of Yi lemon
100% pure grape juice
1 teaspoonful powdered sugar
1 dash bitters.
Cracked ice to half fill glass, plain water to finish, shake,
serve in 12-ounce lemonade glass. Garnish with slice of
orange and cherries.
EVAN'S COCKTAIL
1 dash of apricot brandy
1 dash of Curagao
1 dash of bitters
100% rye whiskey
Fill glass with cracked ice.
Stir well, strain and serve.
EVAN'S COOLER
Use large, thin glass
Wine glass of Claret
Bottle of imported ginger ale.
Serve.
47
EVANS' SHANDY GAFF
(In glass pitcher.)
1 large piece of ice in pitcher
2 bottles ginger ale
2 glasses of claret.
Dress with fruit in season and serve.
FAIRBANKS COCKTAIL
1 dash Boker's bitters
90% rye whiskey *
10% apricot brandy
Vi glass of fine ice.
Shake, strain and serve.
FANCY BRANDY, GIN AND WHISKEY COCKTAILS
1 dash of syrup
1 dash of Angostura bitters
1 dash Curagao
100% brandy
Gin or whiskey
Yi glass of fine ice.
Shake and strain, twist a piece of lemon peel and serve.
FANCY CLAIRE
(Use large thin glass.)
100% rye whiskey
2 dashes Amer. picon
1 bottle club soda.
Stir and serve.
FANCY WHISKEY SMASH
(Use a large bar glass half full of ice.)
2 teaspoons sugar
1 wine glass carbonated water
3 sprigs of mint, pressed
1 wine glass whiskey.
Stir well, fill up with ice, trim with fruit and serve.
FARMERS' COCKTAIL
1 dash of Angostura bitters
50% dry gin
30% French Vermouth
20% Italian Vermouth
Vz glass cracked ice.
Frappe, strain and serve.
48
FEDORA
1 teaspoonful of sugar, dissolved in a little water
1 slice of lemon
10% brandy
10% Curagao
60% Bourljon whiskey
20% Jamaica rum.
Fill glass with broken ice, shake well, ornament with
fruits in season, serve with straws.
FINE LEMONADE FOR PARTIES
2 lbs. of granulated sugar.
Grate the rind of ten lemons over sugar. Rub in with
sugar until the oil is absorbed.
Add 1 gallon of boiling water.
Stir until sugar dissolves, cool, place large piece of ice
in bowl, strain through cloth, ornament with fruits in season.
FISH HOUSE PUNCH
Vi pint lemon juice
54 pound powdered sugar, dissolved in sufficient water
H pint brandy
54 pint peach brandy
% pint Jamaica rum
4 tablespoons Angostura bitters
2J4 pints cold water.
Ice and serve.
FOLIES BERGERE COOLER
Put a good-sized drink of rum in a large glass with
about six strawberries crushed with mint leaves. Add the
juice of an orange, the juice of two limes with the limes,
other fruit to taste and fill with plain soda. Iced.
FOLIES BERGERE COCKTAIL
Take equal parts of apple jack and dry gin. Add .a
little lime juice and frappe. Strain and serve.
FOLIES BERGERE POUSSE CAFE
Raspberry syrup, grenadine, maraschino, curagao, yellow
chartreuse and green chartreuse in order named. Serve
with a pony of fine champagne, vintage of 1910.
FOWLER COCKTAIL
Juice of half an orange
75% dry gin
20% French Vermouth
5% Italian Vermouth
Fill glass with ice.
Shake, strain and serve.
49
FRANK HILL COCKTAIL
50% cherry brandy
50% brandy
Twist of lemon peel
Yi glass of cracked ice.
Shake well in shaker, strain into cocktail glass and serve.
FREEMAN'S BLISS
(In glass pitcher.)
1 bottle of Moselle wine
1 pint German seltzer
1 large piece of ice in pitcher.
Dress with fruits in season and serve.
FRENCH FLAG
(After dinner cordial.)
Yi grenadine
Yi Maraschino
Yi Creme de Yvette.
GIN BUMP
(Use highball glass.)
1 piece of ice in glass
Squeeze half of lime in glass
100% gin
Fill glass with ginger ale.
Stir and serve.
GIN AND CALAMUS
(Use whiskey glass.)
Two or three small pieces of calamus root should be placed
in a bottle of gin until the essence has been extracted. To
serve, hand out glass with the bottle, allow customer to help
himself.
GIN AND MILK
(Use whiskey glass.)
Hand out glass with spoon in and bottle of gin, allow
customer to help himself, then fill up glass with cold milk.
GIN COCKTAIL
1 dash bitters
100% dry gin
Yi glass cracked ice.
Stir and strain, twist a piece of lemon peel and serve.
SO
GIN CRUSTA
Peel of Yi lemon in long string
Place in glass
Yi glass of fine ice
1 dash of bitters
Juice of Yi lemon
Dash of Maraschino
100% dry gin.
And serve.
GIN DAISY
Juice Yt. lime
Juice Y2 lemon
Juice Yi orange
100% dry gin
10% raspberry syrup
Fill glass with fine ice.
Shake with shaker, strain in glass, fill with siphon and
serve.
GIN FIZZ
1 teaspoonful of sugar
Juice of 1 lemon
1 dash cream
100% gin
Fill glass with fine ice.
Shake, strain, fill glass with fizz water and serve.
GIN FIX
2 teaspoonfuls of sugar
Juice of Yi lemon
Squirt of seltzer
Fill glass with ice
100% dry gin.
Stir well, ornament with fruits in season and serve.
GIN HIGHBALL
1 piece of ice in glass
100% dry gin.
Fill glass with fizz water, stir and serve.
GIN JULIP
Y2 tablespoonful of sugar
3 sprigs of mint
Yi glass of fine ice
100% dry gin.
Stir well, trim with fruits in season and serve.
GIN AND MOLASSES
(Use whiskey glass.)
Put enough gin in glass to cover the bottom, drop one
tablespoon of New Orleans molasses, place spoon in glass,
and allow customer to help himself from gin bottle. Use
hot water to cleanse glass.
51
GIN PUNCH
(Use large bar glass half full of ice.)
1 tablespoon raspberry syrup
1 tablespoon powdered sugar, dissolve in seltzer
1 whiskey glass of Holland gin
3 or 4 dashes lemon juice
1 slice of orange
2 dashes maraschino.
Fill up with ice, shake well, dress with pineapple and
berries, and serve.
GIN RICKEY
1 piece of ice in glass
Juice of half a lime
Drop squeezed lime in glass
100% of dry gin
Fill glass with fizz water.
Stir with spoon and serve.
GIN SANGAREE
Prepare this drink same as Brandy Sangaree, substituting
gin instead of brandy.
GIN SMASH
1 teaspoon of sugar
2 sprigs of mint
Dissolve with little water
100% dry gin
Yi glass cracked ice.
Stir well, serve in old fashioned cocktail glass.
GIN SOUR
J/^ teaspoon of sugar.
100% dry gin
Juice of 1 lemon
V2 glass of cracked ice.
Shake, strain, slice of orange and serve.
GIN AND TANSY
(Use whiskey glass.)
This is an old-fashioned and excellent tonic. It is pre-
pared by steeping a bunch of tansy in a bottle of Holland
gin, which will extract the essence; when serving, set the
glass, with the lump of ice, before the customer, allowing
him to help himself.
52
GIN TODDY
(Use whiskey glass.)
^ teaspoon of sugar, dissolve well in a little water
1 or 2 lumps of broken ice
1 wine glass Holland gin.
Stir up well and serve.
The proper way to serve this drink is to dissolve the sugar
with a little water, put the spoon and ice into the glass,
and hand out the bottle of liquor to the customer to help
himself.
GLASGOW FLIP
25% raspberry syrup
1 fresh egg
Juice of 1 lemon
1 lump of ice
Fill glass with ginger ale.
Stir and serve.
GOLDEN FIZZ
J4 tablespoonful of sugar
Juice of 1 lemon
100% of gin
Volk of 1 egg
% glass of fine shaved ice.
Shake well in shaker, fill glass with fizz water mix well
with spoon and serve.
GOOD LUCK NIGHT CAP
A pony of fine champagne, vintage of 1810, a pony of gren-
adine, a bottle of plain soda.
GOULD'S RICKEY
Juice of 1 lime
Drop squeezed lime in glass
100% dry gin
6 dashes of raspberry syrup
Fill glass with cracked ice.
Shake, strain and serve.
GRAHAM COCKTAIL
25% Fernet Branca
75% Italian Vermouth
Yi glass of ice.
Shake, strain and serve in cocktail glass.
GRENADINE HIGHBALL
1 piece of ice in glass
100% grenadine
Fill glass with fizz water, serve.
53
GUGGENHEIMER COCKTAIL
2 dashes Fernet Branca
100% Italian Vermouth
Yi glass cracked ice.
Shake, strain and serve.
GUM SYRUP
Take IS pounds loaf or granulated sugar
1 gallon of water.
Boil for 8 or 10 minutes, then add enough water to make
2 gallons.
HALF AND HALF
Mix half ale or beer and porter together.
This is the American style.
HAMERSLEY COCKTAIL
Yi, oi an orange
2 dashes Maraschino
25% Italian Vermouth
75% dry gin.
Frappe, strain in glass and serve.
HARVARD COCKTAILS
(Use large bar glass.)
2 dashes bitters
2 dashes of orange Curasao
yi pony Vermouth
]/2 pony sherry
Add ice, strain into cocktail glass and serve with twisted
lemon peel.
HAMILTON COCKTAIL
75% Dubonnet wine
25% Scotch whiskey
Fill glass with broken ice.
Stir, strain and serve.
HOCK COBBLER.
Prepared same as Claret Cobbler, substituting Hock wine
instead.
HOCK COBBLER
1 teaspoonful of sugar dissolved in a little water
1 wineglass of Hock wine
Fill with fine ice, stir and dress with fruits in season,
serve with straw.
54
HOLSTEIN COCKTAIL
1 dash Amer. Picon
50% Cognac
50% blackberry brandy.
Frappe, strain and serve.
HONOLULU COCKTAIL
Vt. spoon sugar
Twist of lemon peel
Juice of Vi orange
Juice of Yz lime
1 dash Curasao
1 dash Angostura bitters
100% gin.
Fill glass with cracked ice, shake, strain and serve.
HORSES NECK
(Large thin glass.)
2 dashes lemon juice
Peel a lemon in a long string, place in glass, fill glass with ice
1 bottle .of ginger ale.
Serve.
HOT BRANDY SLING
1 teaspoonful of sugar
100% brandy.
Fill glass with hot water, grate nutmeg on top and serve.
HOT EGG NOGG
1 tablespoonful of sugar
1 fresh egg
100% brandy
Fill glass with hot milk.
Shake thoroughly with shaker, strain, grate nutmeg on
top and serve.
HOT GIN SLING
1 lump of sugar, dissolved in hot water
100% Holland gin
Fill glass with hot water.
Stir well, grate nutmeg on top, add a slice of lemon.
HOT IRISH PUNCH
2 lumps of sugar
Juice of Yi lemon
Dissolve in a- little hot water
100% Irish whiskey
Fill glass with hot water.
Stir well, olace slice of lemon on top, grate nutmeg and
serve.
55
HOT LEMONADE
1 tablespoonful of sugar
Juice of 1 lemon
Fill glass with hot water.
Stir well and serve.
HOT MILK PUNCH
1 tablespoonful of sugar
50% Jamaica or Medford rum
50% brandy
Fill glass with boiling hot milk.
Stir well, and grate a little nutmeg on top and serve.
HOT RUM
1 lump of sugar, dissolved in a little hot water
100% Jamaica rum
Fill glass with hot water.
Stir well, grate a little nutmeg and serve.
HOT SCOTCH
1 lump of sugar
1 dash of bitters
^ glass boiling water
100% Scotch whiskey.
Place piece of lemon peel in glass, a few cloves and serve.
HOT SCOTCH TODDY
Vi teaspoonful of sugar
Dissolve with a little hot water
100% Scotch whiskey
Stir, grate a little nutmeg on top and serve.
HOT SCOTCH WHISKEY SLING
V2 lump of sugar
J^ glass hot water
1 piece of lemon peel
100% Scotch whiskey
Grate a little nutmeg and serve.
HOT SPICED RUM
1 lump sugar
Yi teaspoonful mixed allspice
Dissolve with a little hot water
100% Jamaica rum
Fill glass with hot water.
Stir, grate a little nutmeg and serve.
56
HUDSON COCKTAIL
3 dashes of orange bitters
50% Holland gin
50% French Vermouth
Fill glass with broken ice.
Stir, strain and serve with olive.
HUNTER COCKTAIL
75% rye whiskey
25% cherry brandy.
Fill glass with ice, stir, strain and serve.
IDEAL COCKTAIL
1 piece of grape fruit
50% dry gin
25% French Vermouth
25% Italian Vermouth
Fill glass with cracked ice, shake, strain in cocktail glass
and serve.
ILLINOIS THUNDERBOLT.
85% cider brandy or Jersey lightning
15% grenadine
Fill glass with broken ice, stir, strain and serve.
IMPERIAL EGG NOGG.
1 teaspoonful of sugar
1 fresh egg
90% brandy
10% Jamaica rum
Fill glass with milk. Shake well, strain, grate nutmeg on
top, serve.
IMPROVED MANHATTAN COCKTAIL
1 dash bitters
1 dash Maraschino
50% rye whiskey
50% Italian Vermouth
Yt. glass cracked ice.
Stir, strain and serve.
IMPROVED MARTINI COCKTAIL
1 dash orange bitters
Dash Maraschino
50% Italian Vermouth
50% dry gin
Fill glass with cracked ice.
Stir, strain and serve.
57
IRVING COCKTAIL
S6% dry gin
40% French Vermouth
10% Calisaya
Slice of orange
Fill glass with ice.
Frappe, strain and serve.
ISABELLE COCKTAIL.
S0% Creme de Cases
50% grenadine.
i lump of ice in glass and serve.
ITALIAN COCKTAIL.
50% Vermouth
25% Fernet Branca
25% grenadine.
Fill glass with ice. Frappe, strain and serve.
ITALIAN WINE LEMONADE.
2 teaspoonfuls of fine sugar
Little water to dissolve
4 dashes of raspberry syrup
Juice of one lemon
Yn glass cracked ice «
100% Marsala wine.
Fill with wafer, stir and trim with fruits in season. Serve
with straws.
JACK KAISER FAVORITE
To six strawberries and mint leaves, both crushed, add a
good drink of Scotch whiskey, mix with plain soda.
JACK RABBIT COCKTAIL.
Juice of J4 orange
V-i tablespoon grenadine
25% dry gin
75% Italian vermouth.
Fill glass with cracked ice. Shake, strain in cocktail glass
and serve.
JACK ROSE
10 dashes raspberry s3Tup
10 dashes lemon juice
5 dashes orange juice
Juice Vi lime
75% cider brandy.
Fill glass with cracked ice, shake and strain, fill with fizz
water and serve.
58
JAMAICA RUM SOUR
54 teaspoon powdered sugar
Juice of 1 lemon
100% Jamaica rum.
Fill glass with ice, shake well, strain and serve.
JAPANESE COCKTAIL
2 dashes Curasao
50% Italian Vermouth
30% rye whiskey
20% grenadine syrup
Fill glass with ice, frappe, strain and serve.
JACK 2ELLER COCKTAIL
50% orange gin
50% Dubonnet.
Fill glass with ice, stir, strain and serve.
JENKS COCKTAIL
1 dash Benedictine
50% Italian Vermouth
50% dry gin
Fill glass with ice, stir, strain and serve with slice of pine-
apple.
JERSEY COCKTAIL.
1 dash Angostura bitters
50% Italian Vermouth
50% of cider brandy.
Mix well, twist of lemon peel on top and serve in cocktail
glass.
JERSEY LILY POUSSE CAFE
(Use pony glass.)
Yi green Chartreuse
Y-i cognac brandy
10 drops angostura bitters.
Pour brandy in carefully so it will not mix and serve.
JERSEY SOUR
Yi teaspoonful sugar
100% applejack
Juice of 1 lemon
Yi glass cracked ice.
Shake well with shaker, strain top with a little fizz water
and serve with slice of lemon.
59
JERSEY SUNSET
Into a straight champagne glass put a scant teaspoonful
of sugar with enough water to dissolve. Add a twist of
lemon or lime peel and half a whiskey glass of fine Old Mon-
mouth Applejack. Now put in enough broken ice to cool,
fill with water and finish with a dash or two of Angostura
bitters, which should not be stirred in, but be allowed to
drop slowly through the amber mixture, imparting to it the
sunset hues that probably suggested its name.
In winter, instead of ice, hot water is used, making a
most genial drink- — A Hot Sunset.
JOHN COLLINS
(Use large glass.)
1 tablespoonful of sugar
Juice 1 lemon
Juice 54 lime
3 lumps of ice
100% Holland gin
1 bottle club soda.
Stir up well, remove the ice and serve.
JUDGE SMITH COCKTAIL
90% rye whiskey
10% apricot brandy.
Fill glass with ice, stir, strain and serve.
JUNKINS COCKTAIL.
Yx pony orange Curacao.
54 pony maraschino
2 dashes angostura bitters
100% rye whiskey
1 piece of clear ice.
Stir, twist piece lemon peel on top and serve.
JUNE DAISY
(In large glass.)
10 dashes raspberry syrup
Juice 54 lemon
Juice 5^ orange
Juice Yi lime
100% dry gin._
Fill glass with fine ice. Shake well together, fill glass with
giner ale. Stir with spoon carefully and serve.
JUNE ROSE
(Use large glass for mixing.)
Juice of Yi orange
Juice of 54 lime
Juice of 54 lemon
Teaspoonful raspberry syrup
100% dry gin.
Fill glass with ice. Shake well with shaker, strain, fill glass
with fizz water and serve.
60
KIRSCHWASSER PUNCH
J^teaspoonful sugar
Juice 1 lemon
25% Chartreuse
75% Kirschwasser
M'ix well with spoon
V-i glass cracked ice.
Ornament with fruits in season and serve with straws.
KNICKEBEIN
1 dash Angostura bitters
Yolk of 1 egg
Vt. pony of Benedictine
V-i pony of kummel.
See that different ingredients are not mixed.
KNICKERBOCKER
1 tablespoonful raspberry syrup
Juice 1 lemon
100% St. Croix rum
2 dashes Curasao
Fill glass with cracked ice. Trim with fruits in season.
KNICKERBOCKER BAKED.
Break an egg into a sherry glass, add a pony of kummel,
then a pony of brandy. Light the brandy and watch the egg
cook.
LARCHMONT COCKTAIL
50% Sherry
50% Italian Vermouth.
Fill glass with cracked ice, stir and serve.
LA ROCHE COCKTAIL
Take equal parts of French Vermouth, Italian Vermouth
and dry gin. Add the juice of an orange, frappe and strain.
LAWRENCE COCKTAIL
Three dashes of Paychard Bitters
30% dry gin
20% Italian Vermouth
30% French Vermouth
20% sloe gin.
Fill glass with broken ice, shake, strain and serve.
61
LEMONADE
(Use large bar glass, half full of ice.)
1 heaping tablespoonful of sugar
6 or 8 dashes of lemon juice.
Fill up with water, shake well, dress with fruits, serve
with straw. When customer wishes lemonade strained, put
into smaller glass and place slice of orange in glass.
An Angostura Lemonade is made like the foregoing with
the addition of J4 teaspoonful Angostura bitters.
LEONORA COCKTAIL
25% orange juice
S0% dry gin
25% raspberry syrup
Vi glass cracked ice.
Frapp e, strain and serve.
LEOWI COCKTAIL
25% Booth's orange gin
50% dry gin
25% French Vermouth
Fill glass with ice. Stir, strain in cocktail glass and serve.
LIBERAL COCKTAIL
1 dash Amer. Picon
50% Italian Vermouth
50% rye whiskey
Fill glass with cracked ice. Stir and strain, serve.
(After Dinner)
LITTLE MAXINE
(Serve in pony glass.)
Vi Val. d'Ema (liqueur)
Yi green Creme De Menthe
Yi Creme Yvette
LOND TREE COCKTAIL
50% Plymouth gin
25% Italian Vermouth
25% French Vermouth.
Fill glass with ice and shake, strain and serve in cocktail
glass.
62
MAGNUS
1 dash angostura bitters
Juice of y^ orange
Peel of an orange in one string
Place in glass
50% Gordon dry gin
1 bottle imported ginger ale
Stir and serve.
MAIDEN'S DREAM
J4 pony glass Benedictine or Creme de Cocoa
Fill witli heavy cream.
This drink is admired by ladies.
MAMIE TAYLOR
Peel of lemon in one string, place in glass so it hangs over
100% Scotch whiskey
Yt. glass with cracked ice.
Bottle of imported ginger ale and serve.
MANHATTAN COCKTAIL.
1 dash Boker's bitters
50% Italian Vermouth
50% rye whiskey
54 glass cracked ice.
Stir, strain and serve.
MARY GARDEN COCKTAIL.
75% Byrrh wine
25% French vermouth
1 dash of Curagao.
Fill glass with cracked ice; stir, strain and serve.
MARGUERITE COCKTAIL
2 dashes Field's orange bitters
50% Plymouth gin
50% French Vermouth
1 dash absinthe.
Fill glass with cracked ice. Stir up well with spoon, strain
in cocktail glass, drop olive in glass and serve.
MARTINI COCKTAIL
1 dash or-ange bitters
50% dry gin
50% Italian Vermouth
Fill glass with ice. Stir, strain and serve.
63
MAY WINE PUNCH
(Use large punch bowl.)
Two bunches of (Waldmeister) Woodruff cut in two or
three lengths. Place it into a large glass, fill up with Martell
brandy, cover it up, let it stand for two hours until the
essence of the Woodruff is extracted; cover the bottom of
the bowl with granulated sugar.
5 bottles club soda over it.
Cut up four oranges in slices
Yi pineapple, berries, cherries, grapes
8 bottles Deinhard-Moselle wine
1 bottle Ruinart champagne
50% Curasao
50% Maraschino
50% brandy.
Then put your Woodruff and brandy, etc., into the three
gallons of excellent May wine punch.
Surround the bowl with ice, serve in wineglass in such a
manner that each glass will get a piece of all fruits; then fill
with ladle and serve.
MEDFORD RUM PUNCH
1 teaspoonful sugar
Juice of Vn lemon
Dissolve in little water
100% Medford rum
J4 glass cracked ice.
Stir with spoon, dress with fruits in season and serve with
straws.
MEDFORD RUM SMASH
1 teaspoonful sugar
2 sprigs of mint pressed in sugar to extract the essence
100% Medford rum
Yi glass cracked ice.
Stir with spoon, dress with fruits in season, serve with
straws.
MEDFORD RUM SOUR
1 teaspoonful sugar
Juice of 1 lemon
100% Medford rum.
Fill glass with cracked ice. Stir well with spoon, strain and
dress with fruits in season and serve.
MERRY WIDOW
50% Byrrh wine
50% dry gin.
Fill glass with ice. Stir and strain in cocktail glass, twist
of orange peel and serve.
64
METROPOLITAN COCKTAIL
50% French Vermouth
50% brandy
Yi glass fine ice.
Shake, strain and serve.
MILK PUNCH
2 teaspoonsful sugar
1 dash Jamaica rum
100% rye whiskey
2 lumps ice.
Fill glass with cold milk. Shake and strain, grate little
nutmeg, serve with straws.
MILK SHAKE
25% raspberry syrup
2 lumps of ice.
Fill glass with milk; shake, strain and serve.
Vz glass seltzer
Y-L glass milk
MILK AND SELTZER
MILL LANE COCKTAIL
(Use mixing glass.)
Squeeze and drop Y2 lime in glass
1 teaspoonful of grenadine
4 dashes of absinthe
3 dashes Peychaud's bitters
100% Bacardi rum.
Fill glass with cracked ice; shake, strain and serve.
MILLIONAIRE'S COCKTAIL
50% dry gin
40% French vermouth
10% grenadine
Juice of a half lime.
Fill glass with broken ice, stir, strain and serve.
MINT JULEP
(Large bar glass.)
1 teaspoonful of sugar
Add enough water to dissolve sugar
3 sprays fresh mint, press until extracted
Yt. glass of ice
100% rye whiskey
Place four sprigs of fresh mint on top, trim with fruit
in season, serve with straws.
MISSISSIPPI PUNCH
(Use large bar glass.)
1 tablespoonful sugar
Enough water to dissolve the sugar
3 or 4 dashes lemon juice
2 dashes angostura bitters
Vi wine glass Jamaica rum
J4 wine glass Bourbon whiskey
Yi wine glass brandy.
Mix well, fill up with ice, trim with fruits, serve with
straws.
MONTANA CLUB COCKTAIL
(Use large bar glass, half full of ice.)
2 dashes angostura bitters
2 dashes anisette
50% French vermouth
50% brandy
Stir with spoon; strain in cocktail glass, put in olive and
serve.
MONTGOMERY
75% rye whiskey
25% vermouth
1 slice of orange.
Fill glass with ice. Shake, strain and serve.
MORNING COCKTAIL
(Use large glass.)
Fill glass with cracked ice
1 dash Curasao
1 dash maraschino
1 dash absinthe
1 dash bitters
50% brandy
50% Italian vermouth
Stir with spoon, strain in whiskey glass, twist of lemon
peel on top and serve.
MORNING GLORY FIZZ
Juice of 1 lime
Juice of Yi lemon
1 teaspoonful sugar
White of 1 egg
1(M)% Scotch whiskey
Yi glass cracked ice.
Shake well with shaker, strain, fill glass with fizz water.
MORNING GLORY
1 teaspoon of sugar
1 teaspoon of raspberry syrup
100% dry gin
Juice of V-i lemon
White of one egg.
Fill glass with cracked ice, shake, strain and serve, add
fizz water.
MORTON'S FAVORITE
Crush six strawberries with mint leaves, add a spoonful of
sugar, crushed ice, a good-sized drink of brandy, and a
bottle of plain soda. Serve in large glass.
MOSELLE CUP
1 quart Moselle
1 pony of brandy
1 pony of Curasao
1 pony of Maraschino
1 sliced orange
1 sliced lemon
1 bottle of club soda or syphon
Place large piece of ice in punch bowl.
Stir well together, add mint and serve.
"MULLED ALE"
Ingredients. — One quart of Bass & Co.'s Barley Wine, or
Strong Ale, one glass of rum or brandy, one tablespoonful
of castor sugar, a pinch of ground cloves, a pinch of grated
nutmeg, a good pinch of ground ginger.
Method. — Put the ale, sugar, cloves, nutmeg and ginger
into an ale-warmer or stew-pan and bring nearly to boiling
point, add the brandy and more sugar and flavoring if neces-
sary and serve at once.
MULLED ALE or A BURTON-ON-TRENT.
Take one quart of Bass & Co.'s Barley Wine, or Strong
Ale, two eggs, a teaspoonful of powdered ginger or nutmeg,
two tablespoonfuls of castor sugar and one ounce of butter.
Beat up the eggs separately. Put the ale in saucepan, add
the ginger (or nutmeg), sugar and butter. When nicely
warm, but not boiling, pour slowly into the jug containing
the beaten eggs; stir well and then warm the mixture on
fire without bringing to boiling point.
67
MULLED CLARET
1 lump of sugar
}4 teaspoon cinnamon
% teaspoon fine cloves
}4 teaspoon fine allspice
3 or 4 dashes of lemon juice
2 dashes bitters
2 jiggers of claret.
Use a large bar glass, heat a poker red hot and stick into
liquid until it boils, strain and serve in hot claret.
MURPHY COCKTAIL
40% Italian Vermouth
40% rye whiskey
20% sloe gin
J4 glass cracked ice.
Frappe and strain. Serve.
NATIONAL GUARD PUNCH
1 tablespoonful sugar
Juice of 1 lemon
Pony or raspberry syrup
100% brandy
Fill glass vjrith cracked ice
2 dashes Jamaica rum.
Stir well, trim with fruits in season. Serve with straws.
NEW ORLEANS FIZZ
J4 teaspoonful of powdered sugar
Juice of half a lime
Juice of half an orange
Juice of half a lemon
Orange flower
White of 1 egg
75% dry gin
1 teaspoonful of cream.
Fill glass with broken ice, shake for five minutes, strain
and serve.
NICHOLAS COCKTAIL
50'% orange gin
50% sloe gin
Fill glass with ice, stir, strain and serve.
NORTH POLE COCKTAIL
75% French vermouth
25% fresh pineapple juice
Fill glass with broken ice, shake, strain and serve.
(Dampen edge of glass and dip in powdered sugar.)
68
OLD DELAWARE FISHING PUNCH
1 tablespoonful sugar
Juice of 1 lemon
Dissolve with a little water
50% St. Croix rum
50% of brandy.
_ Fill glass -with cracked ice; stir well with spoon, dress
with fruits in season and serve with straw.
OLD FASHIONED COCKTAILS
1 dash angostura bitters
1 dash Curagao
Piece of cut loaf sugar
Dissolve in two spoonsful of water
100% liquor as desired
1 piece of ice in glass.
Stir well and twist a piece of lemon peel on top and
serve.
OLIVETTE COCKTAIL
(Use large bar glass half full of ice.)
2 dashes syrup
3 dashes orange bitters
3 dashes absinthe
1 dash bitters
100% dry gin
Stir with spoon, strain in cocktail glass, put in olive,
twist lemon peel on top and serve.
OJEN COCKTAIL
50% ojen
6 dashes peychand bitters
Fill glass with cracked ice; shake well, strain and serve.
OLD OXFORD COLLEGE MULLED ALE
Take % lb. cinnamon, yi lb. cloves, put both into a.
saucepan with two quarts of water, put it over the fire till
it boils, then let it simmer for an hour, then strain it oflf
into a jug, and when cold put the liquid into a bottle and
well cork down.
When making mulled ale, add one wineglass of the
liquid to every quart of Bass & Co.'s Barley Wine or Strong
Ale, adding a little ginger and loaf sugar to taste. Heat the
ale over a brisk fire, but be sure not to let it boil, as that
alters the flavor, but take it off just before^ it boils.
Add a few slices of lemon, and a wineglass of gin to
every quart.
69
"ONE YARD OF FLANNEL" or "ALE FLIP"
Put a, quart of Bass & Co.'s Barley Wine, or Strong
Ale, on the fire to warm, and beat up three or four eggs
with four ounces of moist sugar, a teaspoonful of grated nut-
meg or ginger and a quarter of good old rum or brandy.
When the ale is near to a boil put into one pitcher, and the
rum and eggs, etc., into another; turn it from one pitcher till
it is smooth as cream.
OPAL COCKTAIL
50% absinthe
50% Italian vermouth
Shake, strain and serve.
ORANGE COCKTAIL
Juice of 54 or ^n orange
1 dash Chartreuse
75% dry gin
25% Italian vermouth.
Fill glass with broken ice; shake, strain in orange peel
and serve.
ORANGEADE
1 spoonful sugar
100% orange juice
25% raspberry syrup
Yi glass cracked ice.
Fill with water or seltzer, trim with fruits in season,
serve with straws.
ORCHARD PUNCH
1 tablespoonful orchard syrup
1 tablespoonful pineapple syrup
100% California brandy.
Fill glass with ice; mix well, trim with fruits in season,
1 dash of port wine and serve with straws.
ORGEAT PUNCH
(Use large bar glass half full of ice.)
50% orgeat syrup
50% brandy
4 or 5 dashes lemon juice.
Stir well, fill up with ice, dash with port wine, trim with
fruit and serve.
70
OXFORD UNIVERSITY "NIGHTCAP."
Beat up the yolks of eight eggs with refined sugar pul-
verized and a nutmeg grated; then extract the juice from
the rind of a lemon by rubbing loaf sugar upon it, and put
the sugar with a piece of cinnamon and a quart of Bass &
Co.'s Barley Wine, or Strong Ale, into a saucepan, place
it on the fire, and when it boils take it off, then add a single
glass of gin, or this may be left out, put the liquor into a
spouted jug, and pour it gradually among the yolks of eggs,
etc. All must be kept well stirred with a spoon while the
liquor is being poured in. If it is not sweet enough add
loaf sugar.
OYSTER BAY COCKTAIL
50% Curagao
50% dry gin
J^ glass ice.
Shake, strain and serve.
OYSTER COCKTAIL
(Use star champagne glass.)
yi dozen small oysters
1 dash lemon juice
1 teaspoonful tomato and chile sauce
3 dashes paprika sauce
2 dashes vinegar
1 dash tabasco sauce.
Shake on top a little salt and pepper, stir gently with
spoon and serve.
PALMER COCKTAIL
1 dash Amer. Picon
100% rye whiskey
Fill glass with broken ice. Stir, strain and serve.
PALMETTO COCKTAIL
(Mixing glass half full of ice.)
3 dashes angostura bitters
50% Santa Cruz rum
50% Italian vermouth
Stir well, strain into cocktail glass and serve.
PARISIAN
100% Byrrh wine
Juice of 1 lime
2 pieces of ice in glass.
Stir, fill glass with seltzer and serve.
71
PARISIAN POUSSE CAFE
(Use Pousse Cafe glass.)
2-5 Curagao
2-S Kirschwasser
1-5 Chartreuse.
A celebrated drink in Paris.
PARSON'S COCKTAIL
80% high and dry gin
20% Italian vermouth
Piece of orange peel
Fill glass with ice. Frappe, strain and serve in whisi^ce-;
glass.
PAT
COCKTAIL
50% dry gin
40% French vermouth
10% Italian vermouth
1 dash Curagao
1 dash angostura bitters
1 twist lemon peel
1 piece of ice.
Stir and serve in stein.
PATRICK COCKTAIL
50% dry gin
50% French vermouth
5 drops of green Breton
Fill glass with broken ice. Stir, strain and serve.
PEACH AND HONEY
(Use whiskey glass.)
1 tablespoonful pure honey
100% peach brandy.
Stir with spoon and serve.
PERFECT COCKTAIL
50% dry gin
25% Italian vermouth
25% French vermouth
^ glass of cracked ice.
Stir, strain and serve.
PHEASANT COCKTAIL
50% brandy
50% dry gin
Fill glass with broken ice. Frappe, strain and serve.
72
PHILADELPHIA BRONX
50% dry gin
40% Italian vermouth
10% French vermouth.
Fill glass with broken ice. Strain into an old-fashioned
glass top off wnh ginger ale and serve.
PHOEBE DELIGHTS
Juice ol 4 oranges, 4 lemons and 4 limes.
Strained so as to get all pulp and seeds out, then sugar
syrup to sweeten to taste; put same in punch bowl with
lots ot fine cut ice, then cut one orange, one lime, one
lemon and one nice pineapple and one quart of tine Arrack
and one quart of good blended rye whiskey and stir all
well (and drink freely as a True Elk can't soon get drunk
on it, but other.*! better drink sparingly, as it has the goods
to do the work, and thank God on September 27th, I will
belong to the Order of the Elks and can then do my duty
to the "Phoebe Delights") for one person.
(Use large glass)
Fill with fine cracked ice.
Juice % lime
Juice V2 orange
Tuire ^ lemon
'50% arrack
50% rye whiskey.
Stir until well mixed; dress with fruits in season and serve.
PICON COCKTAIL
80% Amer Picon
20% Italian vermouth
Yi glass ice
Shake, strain, twist of orange peel and serve.
PLAIN LEMONADE
2 teaspoontuls sugar
Juice of 1 lemon
H glass of ice.
Shake well and fill glass with water, strain, trim in fruits
of season. Serve with straws.
PONY OF BRANDY
F il pony glass virith best brandy.
Serve with small glass of ice water.
73
POPE HIGHBALL
1 piece of ice in highball glass
100% Sloe gin.
Fill glass with ginger ale, stir and serve.
PORTER COCKTAIL
10% Italian vermouth
50% French vermouth
40% dry gin
1 spray of fresh mint
Fill glass with ice. Stir, strain and serve.
PORT WINE COBBLER
2 teaspoonsful of sugar
Water to dissolve sugar
100% port wine.
Fill glass with cracked ice. Stir well with spoon, trim with
fruits in season and serve with straws.
PORT WINE FLIP
1 teaspoonful sugar
1 egg
100% port wine.
Fill glass with cracked ice. Shake well with shaker, strain,
grate a little nutmeg. Serve.
PORT WINE PUNCH
1 tablespoonful of sugar
Juice of 1 lemon
100% port wine.
Fill glass with cracked ice. Stir with spoon, ornament
with fruits in season and serve with straws.
PORT WINE SANGAREE
1 teaspoonful of sugar with little water
2 lumps of ice
100% port wine
Stir with spoon, grate a little nutmeg on top and serve.
POSTMASTER
Piece of ice in glass
100% dry gin
Bottle of ginger ale.
Serve.
74
POUSSE CAFE
(Use liquor pony glass.)
Yf, of raspberry syrup
Yf, of Maraschino
Yb of green Creme de Menthe
Yf, brown Curagao
Y& of yellow Chartreuse
Yb of Martel brandy.
Serve.
POUSSE L'AMOUR
'4 glass Maraschino
Yolk of 1 egg
Y glass vanilla cordial
J4 glass brandy.
Keep this drink in separate layers and serve.
PREPARING ROCK AND RYE.
1 pt. water
1 lemon cut in quarters
Ya lb. rock candy
Yi orange.
Boil together until rock candy is dissolved; let it cool
off; strain through a cloth and add one quart of good rye
whiskey.
Stir well together; ready for use.
PUNCH A LA ROMAINE
1 bottle champagne
1 bottle rum
2 tablespoons angostura bitters
10 lemons
3 sweet oranges
Z pounds powdered sugar
10 fresh eggs.
For a party of IS.
Dissolve the sugar in the juice of the lemons and oranges,
adding the rind of one orange, strain through a sieve into
a bowl, and add by degrees the whites of the eggs, beaten
to a froth. Place the bowl on ice till cold, then stir in the
rum and wine until thoroughly mixed. Serve in fancy
stem glass.
QUEEN'S HIGHBALL
\Y2 pony Amer. Picon
1 pony grenadine
1 clear piece ice in glass.
Fill glass with fizz water. Serve.
75
RANDOLPH
50% dry gin
40% French vermouth
10% Bailor vermouth.
Fill glass with cracked ice. shake, strain and serve in bar
glass.
RAPHAEL COCKTAIL
50% St. Raphael
40% French vermouth
10% dry gin.
Fill glass with broken ice, stir, strain and serve.
RAYMOND COCKTAIL
Two dashes of Chartreuse
40% dry gin
30% French vermouth
30% Italian vermouth
Twist of lemon peel.
Serve in champagne glass.
RED LION COCKTAIL
50% high and dry gin
40% Italian vermouth
10% Booth's orange gin
Yz glass cracked ice.
Stir, strain and serve.
REGENT PUNCH
To one and one-half pints of strong, hot green tea add
one and one-half pints of lemon juice, one and one-half pints
of Capillaire, one pint Jamaica rum, one pint brandy, one
pint Batavia arrack, one pint Curagao, one bottle champagne,
2 tablespoons Dr. Siegert's genuine Angostura bitters, one
sliced pineapple, and two sliced oranges. Mix thoroughly in
a punch bowl. Add the wine and ice just before serving.
REMSEN COOLER
(Use a medium size fizz glass.)
Peel a lemon as you would an apple
Place the rind or peeling into the fizz glass
2 or 3 lumps of crystal ice
1 wine-glass of Scotch whiskey
Fill up the balance with club soda or syphon.
Stir up slowly with a spoon and serve.
In this country it is often the case that neople call a
Remsen cooler where thej' want Old Tom gin or Sloe gin -n-
stead of Scotch whiskey; it is therefore the bartender's duty
to mix as desired.
76
RENAUD'S POUSSE CAFE
Yi brandy
Yi Maraschino
Yi Curasao.
Put in whiskey glass, mix well with spoon, withdraw spoon
and serve. This delightful drink is from a recipe by Renaud
of New Orleans.
RHINE WINE COBBLER
(Use large bar glass half full of ice.)
1 tablespoonful of sugar
1 jigger mineral water
2 jiggers Rhine wine.
Fill up with ice, stir well, ornament with fruit and serve
with straws.
RHINE WINE AND SELTZER
Y2 glass seltzer.
Fill with Rhine wine and serve.
RHINE WINE CUP
1 qt. of Rhine wine
1 pony of brandy
1 pony of Curagao
1 pony of Maraschino
1 sliced orange
1 sliced lemon
1 bottle of club soda or syphon
Place large piece of ice in punch bowl.
Stir well together, add mint and serve.
RICHMOND COCKTAIL
1 dash orange Curasao
75% French vermouth
25% Italian vermouth
Fill glass with fine ice. Stir, strain and serve.
ROBERT BURNS.
3 dashes of absinthe
50% French vermouth
50% Irish whiskey
Y2 glass cracked ice.
Stir with spoon, strain and serve.
ROB ROY COCKTAIL.
50% Scotch whiskey
50% Italian vermouth
3 dashes Peychard bitters
Y2 glass of cracked ice.
Stir, strain and serve.
77
ROBINSON COCKTAIL
Juice of Yi orange
50% dry gin
40% byrrh wine
J4 glass cracked ice.
Shake, strain and serve.
ROCKY MOUNTAIN COOLER
1 egg
1 teaspoonful of sugar
Juice of 1 lemon
Fill glass with cider
Grate a little nutmeg on top.
Serve.
ROGERS ROCK
Drop cherry in glass
10% maraschino
10% orange gin
80% Dubonnet
Fill glass with cracked ice. Strain and serve.
ROMAN PUNCH
2 teaspoonsful sugar
1 tablespoonful raspberry syrup
Juice of half lemon
Juice of half orange
Yi glass cracked ice
2 dashes of Curagao
100% of brandy
2 dashes of Jamaica rum.
Stir with spoon, trim with fruits in season. Sprinkle
little port wine on and serve.
ROSSINGTON COCKTAIL
50% dry gin
50% French vermouth
Twist of lemon peel.
Fill glass with broken ice, stir, strain and serve.
ROYAL SMILE
1 tablespoonful of grenadine
50% dry gin
50% applejack
Juice of 1 lemon.
Fill glass with cracked ice. Strain and serve.
ROYAL SMILE COCKTAIL
Beat up the white of an egg with the juice of an orange.
Add a drink of gin, shake well and strain.
78
ROYAL FIZZ
1 teaspoonful sugar
Juice of one lemon
100% dry gin
1 egg
Fill glass with cracked ice. Shake well, strain, fill with
fizz water and serve with straws.
ROYAL PUNCH
1 pint hot green tea
Yi pint brandy
}4 pint Jamaica rum
100% arrack
100% Curasao
50% genuine angostura bitters
Juice of 3 limes
1 lemon, sliced
1 cup warm calf's foot jelly
1 cup sugar.
Mix well while heating, and drink as hot as possible.
For party of six.
RUBY COCKTAIL
90% dry gin
10% Peychard bitters.
Fill glass with broken ice; shake, strain and serve.
RUM DAISY
1 teaspoonful sugar
1 teaspoonful raspberry syrup
Juice Yi orange
Juice Yi lime
Juice Y-i lemon
75% Medford rum
Fill glass with cracked ice. Shake, strain and fill glass
with fizz water and serve.
RUM FLIP
Prepare this drink same as gin flip, using Jamaica rum
instead of gin.
RUM FLIP
(Western Style.)
Y2 pint of ale, heated on fire
1 egg beaten up with powdered sugar.
Put the ale in one cup, the egg in another with a small
100% of rum or brandy, pour from one cup into another sev-
eral times until thoroughly mixed, dash nutpieg on top and
serve.
79
RYE HIGHBALL
1 piece of ice in glass
100% of rye whiskey.
Fill glass with fizz water and serve.
RYE WHISKEY RICKEY
1 piece of ice in glass
Juice of half a lime
Drop squeezed lime in glass
100% rye whiskey.
Fill glass with fizz water. Stir with spoon and serve.
SABBATH MORNING CALM
White of one egg
100% dry gin._
Fill glass with broken ice. Shake, strain and serve.
SAM WARD
Peel 54 lemon in one string
Set into cocktail glass
Fill with fine shaved ice
100% yellow Chartreuse.
Serve with straws.
SANKEY PUNCH
(For four persons.)
Pony brandy-
Pony Benedictine
1 cocktail glass French vermouth
2 cocktail glasses port wine
S dashes angostura
Yolks of 2 eggs
Tablespoon of sugar.
Shake well with ice, strain and serve in claret glass.
SARATOGA COCKTAIL
3 dashes pineapple syrup
2 dashes angostura bitters
40% Italian vermouth
50% brandy_
10% rye whiskey
Fill glass with cracked ice. Stir, strain in cocktail glass
and serve.
SAUTERNE COBBLER
1 teaspoonful sugar
Yi glass cracked ice
Fill glass with sautcrne wine.
Stir with spoon, ornament with fruits in season, and serve
with straws.
80
SAUTERNE CUP
1 qt. of sauterne
1 pony of brandy
1 pony of curagao
1 pony of maraschino
1 sliced orange
1 sliced lemon
1 bottle of club soda or syphon.
Place large piece of ice in punch bowl. Stir well together,
add mint and serve.
SCHEUER COCKTAIL
(Serve in cocktail glass.)
50% Dubonnet
50% Italian vermouth.
Cracked ice. Stir and strain. Serve.
SCHULKE COCKTAIL
Juice of one-half lime
50% dry gin
25% orange gin
25% sloe gin.
Fill glass with broken ice. Stir, strain and serve.
SCOTCH HIGHBALL
1 piece of ice in glass
100% Scotch whiskey.
Fill glass with fizz water and serve.
SELTZER LEMONADE
(Use large glass.)
2 tablespoonsful of sugar
Juice of 2 lemons
4 or 5 small lumps of broken ice; then fill up the glass with
syhpon seltzer.
Stir up well with a spoon and serve.
SCOTCH WHISKEY RICKEY
1 piece of ice in glass
Juice of J4 lime
Drop squeezed lime in glass
100% Scotch whiskey
Fill glass with fizz water. Stir and serve.
SHANDY GAFF
Half a glass of lager
Half a glass ginger ale.
It is also made with half ale, half ginger ale.
81
SHERRY AND ANGOSTURA
Put 1 dash of bitters in a sherry glass and roll the glass till
the bitters entirely covers the inside surface.
Fill the glass with sherry and serve.
SHERRY AND BITTERS
1 dash of bitters.
Fill glass with sherry wine and serve.
SHERRY COBBLER
J4 teaspoonful of sugar
100% sherry wine.
Stir with spoon until sugar dissolves. Fill glass with
cracked ice. Ornament with mint, and fruits in season, add
little port wine on top and straws. Serve.
SHERRY COCKTAIL
54 glassful of shaved ice
2 or 3 dashes of bitters
1 dash of Maraschino
100% port wine.
Stir up well with spoon, strain into a cocktail glass, put
a cherry into it, squeeze a piece of lemon peel on top and
serve.
SHERRY AND EGG
1 teaspoonful of sherry
1 fresh egg.
Fill glass with sherry until it floats and serve.
SHERRY FLIP
2 teaspoonsful powdered sugar
100% sherry wine
1 fresh egg
Y-i glass cracked ice.
Shake well together, strain and serve. Nutmeg if desired.
SHERRY WINE PUNCH
1 teaspoonful sugar
Juice of half lemon
100% sherry wine.
Fill glass with shaved ice. Stir well, trim with fruit and
serve with straws.
SHERRY WINE SANGAREE
Prepare this drink same as Port Wine Sangaree, substitut-
ing sherry for port.
82
SHONNARD COCKTAIL
80% Nickolson's gin
15% French vermouth
S% Italian vermouth
Fill glass with broken ice, shake, strain and serve in
whiskey glass.
SILVER COCKTAIL
(Use mixing glass half full of ice.)
1 dash gum syrup
2 dashes orange bitters
1 dash angostura bitters
2 dashes Maraschino
50% French vermouth
50% dry gin.
Stir well, strain in cocktail glass, twist lemon peel on top
and serve.
SILVER FIZZ
Juice of 1 lemon
1 spoonful sugar
The white of 1 egg
50% dry gin.
Fill glass with cracked ice, shake and strain. Top off with
fizz water, and serve.
SILVERMAN
(Use liquor pony glass.)
Yi eau-de vie de dantzic
>4 mandarinette
SIRLOIN
1 sprig of mint
50% rye whiskey
50% Italian vermouth.
Fill glass with cracked ice, shake, strain and serve.
SLOE GIN BUMP
(Use highball glass.)
1 piece of ice in glass
Squeeze half of lime in glass
100% sloe gin
Fill glass with ginger ale. Stir and serve.
SLOE GIN COCKTAIL
75% sloe gin
25% Italian vermouth.
Fill glass with ice. Stir and strain in cocktail glass. Serve.
83
SLOE GIN FIZZ
(Use large bar glass.)
Juice of half lemon
100% sloe gin
Half tablespoonful of sugar.
Fill glass with fine ice, shake, strain, fill glass with fizz
water, serve.
SLOE GIN HIGHBALL
One piece of ice in glass
Juice of y^ lime, drop squeezed lime in glass
100% sloe gin.
Fill glass with fizz water and serve.
SLOE GIN RICKEY
1 piece of ice in glass
Juice of half lime
Drop squeezed lime in glass
100% of sloe gin
Fill glass with fizz water. Stir with spoon and serve.
SODA COCKTAIL
1 spoonful sugar
3 dashes angostura bitters
Coating inside of glass with sugar, fill quickly with ice, add
1 bottle lemon or plain soda.
Two slices of orange, stir and serve.
SODA LEMONADE
2 teaspoonsful sugar
Juice of 1 lemon
1 lump of ice
1 bottle of club or lemon soda.
Ornament with fruits in season and serve with straws.
SODA NEGUS
(Use small punch bowl.)
1 pint of port wine
Yi tablespoon angostura bitters
12 lumps loaf sugar
12 cloves
1 teaspoonful nutmeg.
Put above ingredients into a clean saucepan, warm and
stir well; do not let it boil; pour in on this mixture 1 bottle
plain soda. Put in punch bowl and serve in cups.
84
SOUL KISS
5^ spoonful sugar
50% Byrrh wine
25% rye whiskey
25% French Vermouth
Juice Yi orange
Fill glass with ice.
Shake with shaker and strain top ofif with fizz water.
STARBOARD LIGHT
(Serve in liquor pony glass.)
90% green crcme de menthe
10% brandy
Serve. Delicious after-dinner cordial.
STANTON COCKTAIL
2 dashes Benedictine
50% dry gin
50% French vermouth.
Fill glass with ice. Stir, strain and serve.
STAR COCKTAIL
1 dash of orange bitters
50% Italian vermouth
50% applejack.
Fill glass with ice. Stir, strain and serve.
ST. CHARLES PUNCH
(Use large bar glass.)
1 teaspoonful sugar
3 dashes of lemon juice
1 dash seltzer
75% port wine
25% brandy
2 dashes Curagao
1 dash genuine angostura bitters.
Stir well, fill glass with shaved ice, trim with fruit and
serve with straws.
ST. CROIX CRUSTA
(Use mixing glass half full of ice.)
3 dashes of gum syrup
1 dash of Peychaud bitters
2 dashes of lemon juice
1 dash of mineral water
2 dashes maraschino
100% St. Croix rum.
Mix well, strain into stem glass, prepared as follows:
Remove the peel from one lemon in one long string, put into
stem glass after moistening and dipping in sugar.
85
ST. CROIX FIZZ
1 teaspoonful sugar
Juice of 1 lemon
100% of St. Croix rum
Fill glass with broken ice. Shake and strain. Fill glass
with fizz water and serve.
ST. CROIX RUM PUNCH
1 tablespoonful sugar
Juice 1 lemon
75% St. Croix rum
25% Jamaica rum.
Fill glass with cracked ice. Stir with spoon, ornament with
fruits in season and serve with straws.
ST. CROIX SOUR
J4 teaspoonful sugar
Juice of 1 lemon
100% St. Croix rum
Fill glass with cracked ice. Shake with shaker, strain, trim
with fruits in season and serve.
STONE FENCE
100% whiskey
2 lumps of ice.
Fill glass with cider. Stir well and serve.
STONEWALL
2 lumps of ice
100% brandy
1 bottle of club soda.
Stir up well with spoon, remove the ice and serve.
STORY COCKTAIL
50% Boonekamp bitters
50% brandy.
Frappe, strain and serve.
STONY LONESOME
(Use highball glass.)
100% cider brandy
1 slice of orange
1 lump of ice
Fill with celery tonic; stir and serve.
SWAN COCKTAIL
Juice y2 of one orange
100% absinthe
Shake, strain and serve.
86
SWISS ESS
75% white absinthe
25% anisette
White of 1 egg.
Fill with shaved ice. Shake well in shaker, strain in cock-
tail glass and serve.
TERMINAL COOLER
Large piece of ice in glass
Peel an orange, in a long string
Juice of y^ orange
100% byrrh wine
2 dashes Curagao
One bottle ginger ale.
Serve with straws.
TIP TOP PUNCH
(Use large bar glass with 5 lumps of ice.)
1 dash of lemon juice
1 lump of loaf sugar
2 slices of pineapple
1 slice of orange.
Fill up with champagne, stir well, dress with berries,
dash with genuine angostura bitters, serve with straws.
TOM AND JERRY
Take twelve raw eggs, two liqueur glasses of Creme de
Cacao, one bar glassful of Crystal Spring rum, one bar glass-
ful of sherry, one teaspoonful of ground cinnamon, one-
quarter of a teaspoonful of ground cloves, and one-quarter
of a teaspoonful of ground allspice.
Beat the whites of the eggs to a stiff froth, add the yolks,
rum, sherry, cacao and spice. Stir up thoroughly and thicken
with fine sugar, until the mixture attains the consistency of
light batter. Mix and keep in a cool place.
To serve, take one-half a bar glass of brandy or whiskey,
and a dessert spoon of the above mixture. Put in a mug and
'fill with boiling water or milk, stir slowly, and grate a little
nutmeg on top.
TOM AND JERRY
(Use large bowl.)
Take the whites of any number of eggs and beat to a
stiff froth.
Add lj4 tablespoonsful of powdered sugar to each egg.
Beat the yolks of the eggs separate.
Stir well together and beat till you have a stiff batter.
Add to this as much bicarbonate of soda as will cover a
nickel. Stir up frequently, so that eggs will not separate or
settle. (To serve.)
Put 1 tablespoonful of batter into Tom and Jerry mug.
100% rum and brandy mixed.
Fill up with boiling water or milk, grate nutmeg on top,
stir with spoon and serve.
TOM COLLINS BRANDY
Mix same as above, substituting brandy in place of gin.
TOM COLLINS GIN
1 teaspoonful sugar
Juice of 1 lemon
Juice of Yz lime
2 lumps of ice
100% Old Tom gin
Bottle of club soda.
Stir with spoon. Serve.
TOM COLLINS RUM
Mix same as above, substituting rum in place of gin.
TOM COLLINS WHISKEY
Mix same as above, substituting whiskey for brandy.
TREASURER COCKTAIL
75% dry gin
25% French vermouth
Twist of orange peel.
Fill glass with broken ice. Stir, strain and serve.
TRILBY COCKTAIL
(Use mixing glass half full of ice.)
1 dash of orange bitters
1 dash angostura bitters
50% Torn gin
50% Italian vermouth
Stir well, strain into cocktail glass, add cherry and float
creme d'vyette on top.
TROWBRIDGE COCKTAIL
(In whiskey glass.)
1 dash orange bitters
20% Italian vermouth
80% dry gin.
Twist a piece of orange peel and serve.
TUCKER COCKTAIL
(Use whiskey glass, twist of lemon peel in glass.)
1 dash angostura bitters
25% French vermouth
75% Bourbon whiskey.
One piece of ice in glass. Stir and serve.
TURF COCKTAIL
(Use mixing glass half full of ice.)
2 dashes absinthe
2 dashes maraschino
2 dashes orange bitters
1 dash bitters
50% Italian vermouth
50% dry gin.
Stir well, strain in cocktail glass, put in olive and serve.
TURF CLUB COCKTAIL
50% Holland gin
50% Italian vermouth.
Strain and serve.
TURKISH SHERBET
(Use a punch bowl.)
Mix as follows:
2 quarts of sweet wine
2 quarts of water
4 pounds of sugar
Yi wineglass of angostura bitters
4 lemons, juice only
6 oranges, juice only
1 pound blanched almonds
1 pound muscatel grapes
- ^ pound figs, cut up
54 pound seedless raisins
lYi dozen eggs, whites only
1 dozen cloves, a small piece cinnamon and a little caramel
coloring.
Make a hot syrup of . the sugar and water and pour it
over the raisins, cloves and cinnamon.
When cool, add orange and lemon juice and wine. Strain
and freeze in the usual manner.
Ta'ke out the spices and add the scalded raisins, figs,
grapes and almonds last.
TURN COCKTAIL
4 dashes Boker's bitters
100% sloe gin.
Fill glass with cracked ice, stir, strain and serve.
TUXEDO COCKTAIL
(Use mixing glass half full of ice.)
1 dash maraschino
1 dash of absinthe
3 dashes angostura bitters
50% French vermouth
50% Tom gin
Stir well, strain in cocktail glass, add cherry and serve.
89
VAN LEE COCKTAIL
S0% dry gin
40% Byrrh wine
10% Scotch whiskey.
Fill glass with broken ice. Stir, strain and serve.
VANILLA PUNCH
(Use large bar glass.)
1 teaspoonful of sugar, dissolved in water
2 dashes Curagao
3 dashes lemon juice
1 dash genuine angostura bitters
2S% vanilla cordial
75% cognac brandy.
Stir well, fill up with ice, trim with fruit, serve with straws.
VAN ZANDT COCKTAIL
1 dash apricot brandy
50% French vermouth
50% gin.
Fill glass with ice. Shake, strain and serve.
VELVET CHAMPAGNE
(Use large, thin glass.)
y-i pint of champagne
Yz pint of stout.
Serve.
VERMOUTH COCKTAIL
1 dash Boker's bitters
100% Italian vermouth
1 dash maraschino.
Fill glass with ice, Frappe, strain and serve.
VERMOUTH FRAPPE
1 dash Boker's bitters
100% Italian vermouth.
Fill glass with ice. Frappe, strain, serve.
VERMOUTH HIGHBALL
1 piece of ice in glass
100% of vermouth.
Fill glass with fizz water, serve.
VICHY
Do not mix in white or red wines as it turns black.
It blends well with Scotch and Irish whiskeys.
90
VIRGIN COCKTAIL
(Use mixing glass half full of ice.)
3 dashes angostura bitters
2 dashes raspberry syrup
50% vermouth
50% Plymouth gin.
Stir well, strain in cocktail glass and serve.
WASHINGTON COCKTAIL
1 dash angostura bitters
1 dash of Curagao
90% French vermouth
10% brandy.
Fill glass with broken ice. Stir, strain and serve.
WATKINS COCKTAIL
(Use mixing glass.)
1 slice of pineapple
1 slice of orange
50% dry gin
2S% French vermouth
25% Italian vermouth.
Fill glass with cracked ice. Shake, strain and serve in
bar glass.
WHITE HORSE
(Use large glass)
2 dashes angostura bitters
1 piece of ice
Juice Yz orange
50% Scotch whiskey
1 bottle of ginger ale.
Stir well with spoon and serve.
(This is an excellent summer drink.)
WHITE LION
(Use large bar glass, half full of ice.)
1 teaspoonful pulverized sugar
Juice of H lin^e or lemon
100% St. Croix rum
3 dashes Curasao
3 dashes raspberry.
Shake well, strain into a stem glass and serve.
WHITE PLUSH
50% rye whiskey
25% maraschino
1 fresh egg.
Vi glass cracked ice. .
Fill glass with milk. Shake well with shaker, stram and
serve.
91
WHITE RAT
75% white absinthe
25% anisette.
Fill glass with fine ice. Shake and strain, fill glass with
carbonic.
WHISKEY COBBLER
1 teaspoonful sugar
100% whiskey
1 teaspoonful fine apple syrup.
Fill glass with cracked ice. Stir with spoon, dress with
fruits in season. Serve with straws.
WHISKEY COCKTAIL
1 dash of angostura bitters
1 dash of orange Curagao
100% whiskey.
Fill glass with ice. Stir, strain and serve.
WHISKEY CRUSTA
Prepare this drink same as Brandy Crusta, using whiskey
for brandy.
WHISKEY DAISY
1 teaspoonful of sugar
Juice Y-i orange
Juice Yi lemon
Juice Yi lime
25% raspberry syrup
75% whiskey
Juice of 1 lemon.
Fill glass with cracked ice. Shake, strain, fill glass with
fizz water and serve.
WHISKEY JULEP
1 tablespoonful sugar
Squirt of seltzer
3 sprigs fresh mint
Press until essence is extracted
Fill glass with cracked ice
100% of rye whiskey.
Stir well with spoon, dress with fruits in season, sprmkle
little sugar on top, dash Jamaica rum. Serve with straws.
WHISKEY FIX
1 teaspoonful sugar
Juice of Y2 lemon
100% of rye whiskey.
Fill glass with cracked ice. Stir well with spoon, ornament
with fruits in season. Serve with straws.
92
WHISKEY FIZZ
1 tcaspoonful sugar
100% whiskey
Juice of 1 lemon.
Fill glass with ice. Shake and strain, fill glass with fizz
water. Serve.
WHISKEY FLIP
1 teaspoonful sugar
1 egg
Fill glass with cracked ice
100% of rye whiskey.
Shake, strain and grate a little nutmeg on top and serve.
WHISKEY FLOAT
F'ill glass half full of fizz water. Pour 100% whiskey slow-
ly on top of fizz water and serve.
WHISKEY PUNCH
(Use large bar glass half full of ice.)
1 teaspoonful sugar
4 or S dashes lemon juice
lOO'X' whiskey and rum mixed
1 dash angostura bitters.
Shake well, strain into punch glass, with slice of orange,
3 or 4 dashes of Curagao on top, with seltzer and serve.
WHISKEY RICKEY
1 piece of ice in glass
Juice Yi lime
Drop squeezed lime in glass
100% of Scotch whiskey.
T'-ill glass with fizz water. Stir with spoon and serve.
WHISKEY SLING
1 lump of sugar
Enough water to dissolve sugar
2 pieces of ice
100% of rye whiskey.
Stir with spoon, grate nutmeg on top and serve.
WHISKEY SMASH
1 teaspoonful sugar
3 sprigs of fresh mint
Little water to dissolve sugar, crush mint until essence is
extracted
^ glass cracked ice
100% rye whiskey.
Stir well with spoon, ornament with fruits in season and
serve with straws.
93
WHISKEY SOUR
Yi teaspoon sugar
Juice of 1 lemon
100% rye whiskey.
Fill glass with ice. Shake well and strain in glass; one
slice of orange. Serve.
WHISKEY TODDY
1 teaspoonful sugar
1 teaspoonful water
100% of whiskey.
Dissolve sugar in a little water, add the whiskey, stir
with spoon and serve.
WIDOW'S DREAM
(Use cocktail glass.)
100% benedictine
1 fresh egg.
Fill up with milk and cream and serve.
WIDOW'S KISS
(Use tumbler.)
Yolk of 1 egg
1 teaspoonful of sugar
100% good rye whiskey.
Fill glass with cracked ice and shake well together. Fill
serving glass half full of seltzer then strain ingredients slowly
on top and serve.
WILLIAMS COCKTAIL
Juice of half an orange
75% dry gin
25% Italian vermouth.
Fill glass with broken ice. Shake, strain and serve.
YORK COCKTAIL
100% Italian vermouth
Juice of Vz lime in glass, drop peel in glass. Fill glass
with cracked ice. Shake, strain and serve.
ZABRISKIE
1 dash Boker's bitters
1 dash maraschino
60% dry gin
40% Italian vermouth
Fill glass with ice. Stir, strain and serve.
94
ZAZA COCKTAIL
50% dry gin
50% Dubonnet
Fill glass with ice. Stir with spoon, strain and serve.
ZAZARACK COCKTAIL
(Set old-fashioned glass in ice for three minutes.)
1 dash of absinthe
100% Bourbon whiskey-
Quarter loaf of sugar
1 dash of angostura bitters
Piece broken ice in glass.
Stir, strain and serve.
DELICACIES
APPETIZERS
There have been many ways of beginning a meal, those
which obtain in our day, outsidfe of oysters and clams when
in season, are as a rule made up, in Winter, of caviare,
anchovies, tuny, salmon or herring, seasoned highly, served
on toast, artichoke bottom, stuffed into small scooped-out
tomatoes or apples, or on leaves of lettuce and remain.
Fruits such as oranges, grape-fruit or pineapple nicely cooled
are also frequently used.
In Summer the fruits above in combination with straw-
berries, raspberries, cantaloups, and fruit juices are preferred,
with reason, for they cool instead of heating the system.
A very good and novel way of starting a lunch, dinner
or supper in the hot days for those who cannot use fruit or
are tired of canned, smoked or salted fish, is a spoonful of
fresh crab meat, nicely seasoned, served in a small glass
with two or three small leaves of lettuce, the small glass
placed in a large decorated glass filled with ice, thereby
keeping the crab meat nice and cold till used.
ANCHOVY SANDWICH
Pour off wine and wash thoroughly in vinegar; then al-
low them to stand a while in olive oil, after which drain
and open lengthwise, removing bones, and place on unbuf-
fered slices of bread.
BISQUIT TORTONI
Put the yolks of four eggs with one and a half table-
spoonfuls of sugar, three tablespoonfuls Madeira or sherry
wine over the fire, stir till thick; then set aside till cold.
Next, when cold, add one pint whipped cream and two
ounces powdered sugar with one tablespoonful vanilla. Fill
into paper cases, freeze two hours.
95
CANAPE, WHIMSAY
Make a paste composed half of anchovies and half of tuny
fish, season to taste, spread upon a thin square piece of fresh
toast, glaze thinly with tartar sauce, decorate the sides with
hashed parsley, green pepper, white and yolk of eggs.
CAVIAR SANDWICH
Put caviar on plate, squeezing juice of a fresh lemon on
it, with olive oil alternately; beat thoroughly together until
paste is formed, and spread on thin toast.
CHEESE STRAWS
One-half pound flour, one-quarter pound butter, one-half
pound grated Parmesan cheese, whites of two eggs, little salt
and pepper and mustard mixed together; roll very thin and
cut in strips one-half inch wide, four inches long; bake light
Drown.
EGG SANDWICH
Take yolk of hard boiled eggs, adding salt, pepper, mus-
tard and olive oil, making paste, and spread on thin slices of
bread.
CHICKEN SANDWICHES
Boil three chickens tender. Remove the bones and put the
meat through a chopper, together with three stalks of celery
and one small onion, adding the vegetables at intervals dur-
ing the grinding process. Season with pepper and salt. Pack
in a deep dish and pour over it the liquor in which the
chicken was cooked. Let stand on ice for several hours.
When thoroughly cold, slice thin and lay between layers of
bread and butter. If preferred, lamb will serve in place of
chicken.
CLUB SANDWICH
Thinly sliced chicken, broiled ham or bacon, with lettuce
leaves, on thin slices of buttered toast, seasoned to taste.
LAMB'S KIDNEY SANDWICHES
Split and trim a fresh lamb's kidney. Cut in small pieces,
cover with cold water, put over a moderate fire, and heat
almost to boiling point, but not quite. Drain off this water,
add cold again and repeat the process, doing this three times
in all. This method of cooking, the only one which should
ever be employed with kidneys for any purpose, leaves them
soft and tender. Chop them fine, season well with salt and
pepper, mix with melted butter to form a creamy paste, and
spread between brown bread slices.
96
LETTUCE MAYONNAISE SANDWICH
Spread Mayonnaise on thin slices of bread, with leaves
of lettuce.
NUT SANDWICH
English walnuts chopped up fine, with mayonnaise dress-
ing, on thin slices of bread.
OLIVE AND WALNUT SANDWICHES
Put English walnuts through the meat chopper, using
a rather coarse blade. Drain thoroughly and chop an equal
bulk of olives stuffed with pimentos, using a chopping knife
and bowl, as the meat chopper squeezes these to6 dry. Mix,
and add enough mayonnaise dressing to make a soft paste.
Spread between white or entire wheat bread.
ROQUEFORT CHEESE SANDWICH
Fresh Roquefort cheese, with thick cream, mixed into a
paste and spread on thin slices of buttered bread.
SALAD, DON QUIXOTE
. Hashed smoked salmon, anchovies, white and yolk of
eggs, shallots, chives and beets; seasoned pepper, paprika,
oil and vinegar — place a spoonful on a nice leaf of lettuce,
add a little fresh caviar on top, serve with a quarter of
lemon.
SALMON ON TOAST
Take a nice fresh piece of toast of the desired size, spread
over it a slice of canned smoked salmon, trim nicely, sprinkle
with bread crumbs and grated Parmesan cheese, add a small
piece of fresh butter and brown in a gas salamander.
A tuny fish salad is another which, when made daintily,
is both appetizing and satisfying; as also a salad made of
cold boiled salmon or sardines wherein radishes, onions,
chives, shallots, etc., may be used at discretion. But enough;
use your inventive sense and the number becomes unlimited.
97
THE IMPROVED
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(PATENT APPLIED FOR)
PRICE $1.00
POST PAID
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Oldest
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House Founded in 1729
THE WINE OF THE
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TO BE HAD AT ALL
HOTELS AND CAFES
ALSO
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Distillers since f 679
Scots
Whisky
Sole Agents
ROOSEVELT &
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New York
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GREEN RIVER
THE WHISKEY
WITHOUT A HEADACHE
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Also for ROBBIE BURNS SCOTCH WHISKEY
35 BROADWAY
NEW YORK
BALLOR
VERMOUTH
An Italian Vermouth
of Superior Quality
Brilliant, smooth and not
too sweet, it is unques-
tionably the best vermouth
for making cocktails and
other mixed drinks. The
makers, Messrs. Freund,
Bailor & Co., of Turin,
have been for years pur-
veyors to the Royal
House of Italy, and Bailor
Vermouth was awarded
the Grand Prix at the
Turin Exposition, 1911.
Agents for the U. S.
G. S. Nicholas & Co., New York
HIGH & DRY
GIN
The Best London Dry Gin
MADE- AND BOTTLED IN LONDON BY
BOOTH'S DISTILLERY
ESTABUSHED 1740
Purveyors by Royal War-
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V. At the Franco-British
Exhibition, London, 1 908,
High & Dry Gin received
the Grand Prix, the high-
est award for Gins.
Agents for the U. S.
G. S. Nicholas & Co.
New York
Marie Brizard& Roger
BORDEAUX
The Leading Cordials of the World
CREME DE MENTHE, APRICOT
BRANDY, CACAO-ANISETTE AND
OTHER SUPERFINE LIQUEURS
Sole Agents for U S.
R. B. HENRY CO., 97 and 99 Hudson St., N. Y.
SOLE IMPORTERS OF
COBURGER
COBURGER BIERBRAUEREI A. C. COBURG, THUERINGEN
PILSENER
BURGERLICHES BRAUHAUS. LEITMERITZ, BOEHMEN
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UNIONS BRAUEREI. SCHUELEIN & CO. MUNCHEN, BAIERN
R. NAEGELFS SONS
HOBOKEN, N. J.
Bottle Beer Orders for Hotel, Club and Family Trade
Promptly Attended to.
BROLIO
The Standard
Chianti Wine
Imported in sealed cases from
Baron Ricasoli's Brolio
Castle famous cellars in the
Chianti district (Turcany)
Sole Agent for U. S. and Canada
EMILIOPERERA, 11 B'way, New York
p. A. SMIRNOFF
MOSCOW, RUSSIA
KUMMEL
Same as supplied to His Majesty the EMPEROR of RUSSIA and
His Majesty the KING of SWEDEN
J. B. Martin Importation Company
General Agents for the U. S. :: 1134 Broadway, New York
DUBONNET
The Genuine Dubonnet
is always
Clear as a Real Ruby
IMITATIONS
ARE ALWAYS
CLOUDY
AND MUDDY
THIS IS
A
FACSIMILE
OF
BOTTLE
OF THE
ONLY
GENUINE
DUBONNET
THE GREAT
FRENCH
APPETIZER
MADE IN
PARIS
SINCE 1846
IMPORTED
IN
THE UNITED
STATES FOR
MORE THAN
20 YEARS
BEWARE OF
SPURIOUS
IMITATIONS !
ANNUAL SALES - 12,000,000 BOTTLES
J. B. Martin Importation Company
Sole Agent* for U. S. 1 1 34 Broad way. New York
r /•-*
Benedictine
tl)e best
aftcr=(linner
CordlaL
Beware o( Counterfei s
Noilly Prat
& Co.
The
Original and Best
Dry French
Vermouth
UNEQUALED FOR COCKTAILS
GORDON & CO.
LONDON
Established 1769
ENGLISH DRY GIN
Facsimile of Bottles and Labels
The Gordon Gin Makes a Delicious
Cocktail, Fizz and Rickey, also a
very refreshing drink "^''^ plain soda.
E. LA MONTAGNFS SONS
SOLE AGENTS
15 South William Street - - - New York
F. CHAUVENET
iNUITS, COTE-D'OR),
FRANCE
Burgundy Wines
OF SUPERIOR QUALITY
Romanee Volnay
Clos de Vougeot Pommard
Chambertin Beaune
Nuits Beaujolais
Macon
Sparkling Burgundies
" Red Cap."
" Pink Cap," Oeil de Perdrix.
H. P. FINLAY & CO., Ltd.
General Agents
35 SOUTH WILLIAM STREET - NEW YORK, N. Y.
Gold Seal
Champagne
URBANA WINE CO., Sole Makers, Urbana, N. Y.
AMERICA'S BEST
Equal to the
Choicest Imported Brands
Fermented in the
Bottle by the
French Process
Why Pay Import Duties ?
For Sale by all leading
Dealers. Served at all
First Class Hotels, Res-
taurants, Cafes, Clubs,
etc;
Edward S. cTWcGrath
General Representative
36 Whitehall Street :: New York
BYRRH WINE
THE
ORIGINAL
AND
GREATEST
FRENCH
APPETIZER
BYRRH
WINE
makes a most
delicious
HIGH BALL
BYRRH WINE^^=
is an appetizer par excellence. It can be taken
at any time and stimulates the desire for food as
no other beverage does It is Agreeable, Pleasant
and Beneficial. Among Connoisseurs and Par-
ticular People it invariably supplants the Cocktail.
L. VIOLET, Thuir, France
Annual Sale: Ten Million Bottles
BACARDI
Pure Distillation
of the Sugar Cane
Manufactured in Santiago de
Cuba since 1838
AT BEST CAFES,
CLUBS, HOTELS
AND
RESTAURANTS
AN INNOVATION
Bacardi Rickey
Bacardi
High Ball
NOTHING SUPERIOR
NOTHING QUITE
SO GOOD
ThVE^ITo'^f: D. S. DE JONGH
128 Water Street :: New York
RED ROCK
SPRING WATER
NATURAL AND AERATED
NIPPER BRAND GINGER ALE
RED ROCK INN
Conducted at the Springs
Spring Valley Road, Bergen County
in New Jersey
RED ROCK SPRING WATER CO.
Telephone Connection HackeHSack, N. J.
"CRABBIE"
HIGHLAND SCOTCH WHISKY
has impressed the discriminating Consumer as being per-
fect. It is unsurpassed in delicacy of flavor, of great age
and mellowness, and is assuredly second to none in the
market for excellence. Try a case from your Wine Mer-
chant, Grocer or the Distributing^ Agent.
F. C. WERNIG
51 STONE STREET, NEW YORK CITY
MR. WERNIG invites the attention of connoisseurs and
collectors to the stock of rare old Sherries, Ports, Madeiras,
Brandies, etc., in his cellars and to his selection of choi e
Vintage Chateau bottled Clarets and Vintage Champagnes.
BUDDE & WESTERMANN
Established 1872
MANUFACTURERS AND IMPORTERS OF
Barroom Glassware, Bottlers' Supplies,
Hotel Supplies
ALL UTENSILS FOR THE V\ HOLESALE AND I ETAIL
WINE AND LIQUOR TRADE
TELEPHONE CONNECTION P. O. BOX I486
50-52 VESEY STREET, :: NEW YORK
IVRITE FOR CA TALOGUE OR SALESMAN TO CALL
ALCOHOL 31%
CAMPARI
BITTER
AND
CORDIAL
FRATELLI, CAMPARI,
S UCCES SORT
MILANO
SOLE AGENTS FOR THE UNITED STATES
G. G. GRANATA & CO.
IMPORTERS
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