“Inasmuch as you will do this thing, it is best that you do it intelligently.”
-from the Gorham Cocktail Book
Wells Cocktail
Wells Cocktail
- Take one-quarter of a liqueur-glass of Creme de Menthe
- One-quarter of a liqueur-glass of Creme de Cassis
- One-quarter of a liqueur-glass of Fernet Branca
- Two liqueur-glasses of Cognac
- Fill the mixing-glass with ice
- Shake well and strain into a bar-glass
Louis’ Mixed Drinks by Louis Muckensturm, 1906
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Hannibal Hamlin
Hannibal Hamlin
- A mixing-tumbler
- The juice of half a lemon
- The juice of half an orange
- Fill it with cracked ice
- 2/3 of peach brandy
- 1/3 of old Jamaica rum
- 2 tablespoons of honey
- Shake to the freezing-point, and strain into a fancy glass
The Flowing Bowl by The Only William (William Schmidt), 1892
Rosette Cocktail
Rosette Cocktail
- Take two dashes orange bitters
- One liqueur-glass of Grenadine
- Two liqueur-glasses of dry gin
Fill the mixing-glass with ice; stir well and strain into a cocktail-glass.
NOTE: In the following receipts most of the quantities are given by glasses. The size of the glasses usually varies a trifle in each locality, but the usual amount of liquid contained in them is approximately as follows:
Lemonade-glass, twelve ounces.
High-ball glass, six ounces.
Star-glass or star champagne-glass, four and a half ounces.
Bar-glass, three ounces.
Cocktail-glass, two and one-half ounces.
Liqueur-glass, or “pony,” one ounce.
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Gin Cocktail
Gin Cocktail
Old-Fashioned Holland
- Put a lump of sugar in a whiskey-glass
- Add enough hot water to cover the sugar
- Crust the sugar
- Add a lump of ice
- Two dashes Boker’s bitters
- Small piece of lemon peel
- One jigger of Holland gin
- Mix with small bar-spoon
- Serve with spoon in glass
The Gorham Cocktail Book, 1905
Post Cafe
This combination of Latin and French words, signifying, literally, after coffee, is applied to certain combinations of cordials, liqueurs and spirits, in very small quantities, usually partaken of after dinner, and sometimes after breakfast. The recipes for these are neither many nor various. We subjoin a few below.
140
- Fill wine glass one third part each with
- Cognac
- Kerschwasser
- Curaçao
- Use small piece of ice
141
- Fill wine glass one third part each with
- Cognac
- Maraschino
- Curaçao
- Use small piece of ice
142
- Fill wine glass
- One fifth part with Maraschino
- Two-fifths Curaçao
- Two-fifths Kerschwasser
- Use small piece of ice
143
- Fill a small wine glass
- Half with Maraschino
- One-fourth with Chartreuse
- One-fourth Brandy
- Use small piece of ice
Haney’s Steward & Barkeeper’s Manual: A Complete and Practical Guide by Jesse Haney, 1869
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Twentieth Century
- Have a glass thoroughly chilled and put in a little cracked ice
- On this put one teaspoonful each of sugar syrup and orange bitters
- Five teaspoonfuls of Old Tom gin
- Five drops of noyau
- Stir with a spoon
- Lastly, squeeze in a drop of oil from the lemon peel
One Hundred & One Beverages by May E. Southworth, 1904
Brandy Skin
- Fill tumbler with chipped ice
- Put in a teaspoonful of powdered sugar
- Squeeze in half a lemon
- Add a teaspoonful of strawberry syrup
- Half a wine-glassful of brandy
- Pare half a lemon (same as an apple)
- Put in a wine glass
- Shake well
- Strain off
American and Other Iced Drinks mainly by Charlie Paul, 1902
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“Jerry Thomas’” own Decanter Bitters
(Bottle and serve in a pony-glass.)
- Take 1/4 pound of raisins
- 2 ounces of cinnamon
- 1 lemon and 1 orange cut in slices
- 1 ounce of cloves
- 1 ounce of allspice
- Fill decanter with Santa Cruz rum
- As fast as the bitters is used fill up again with rum
The Bar-Tender’s Guide by Jerry Thomas, 1887
(Note from Lost Cocktails: The recipe from Jerry Thomas calls for an ounce of snake-root. This seems to be an ingredient that has been phased out of use and has questionable safety so for the purposes of this recipe I left it out. If you want to learn more, I found information on Indian Snakeroot at WebMD.)
The Angelus
- Fill a large glass two-thirds full of fine ice
- 1 dash of gum
- 1 dash of absinthe
- a little vino vermouth
- 1 pony of Old Tom gin
- 2 dashes of orange bitters
- 2 dashes of curaçao
- Stir well
- Strain into a fancy glass
The Flowing Bowl by The Only William (William Schmidt), 1892
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Rum Daisy
(Use small bar glass)
- 3 or 4 dashes of gum syrup
- 2 or 3 dashes orange cordial
- The juice of 1/2 a lemon
- 1 small wine glass of rum
- Fill glass 1/2 full of shaved ice
- Shake well
- Strain into a glass
- Fill up with Seltzer water from a syphon
Scientific Bar-Keeping by Joseph W. Gibson, 1884
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