Valentine’s postcard entitled ‘Gasgow Cathedral And Necropolis’, 1893
(From a recipe in the possession of Dr. Shelton Mackenzie.)
Melt lump sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer
This is sherbet, and must be well mingled
Then add old Jamaica rum – one part of rum to five of sherbet
Cut a couple of limes in two, and
Run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid
This done, the punch is made
Imbibe
How to Mix Drinks or The Bon-Vivant’s Companion by Jerry Thomas (Formerly principal Bar-tender at the Metropolitan Hotel, New York, and the Planter’s House, St. Louis), 1862
1890 Puck magazine cartoon. A woman labeled “South American Trade” is shown fainted in a chair. U.S. Secretary of State James G. Blaine tries to revive her with a bellows labeled “WIND”. Puck tugs at his coattail and holds up a bottle labeled “FREE TRADE ELIXIR”. Caption: SURE CURE
A sherry-glass one-third full maraschino
One-third noyau, and
One-third yellow chartreuse
Modern American Drinks by George J. Kappeler, 1900
Three men posing on a pedestal, holding balls that say “Peace with Soudan”, “Retrench”, and “Reform Socialism”. Line drawing. 1885
As served at St. Charles Hotel, New Orleans Louisiana
For persons fond of Vermouth or Dubonnet, this has the richest flavor and pleasant aroma, as well as taste, and is considered to give an unusually strong appetite.
One-third Dubonnet
One-third French Vermouth
One-third Orange Gin
Frappe and strain to cocktail glass
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
