- A mixing-glass half-full fine ice
- Three dashes orange bitters
- One and a half pony Tom gin
- Mix
- Strain into cocktail-glass
- Add half a pony port wine carefully and
- Let it settle in bottom of cocktail before serving
Princeton Cocktail
Barbed Wire
- Put three lumps of ice in the bottom of a tall, slender glass, and
- Pour over it a wine-glass of Old Crow bourbon
- Fill up the glass with Martinelli sweet cider
One Hundred & One Beverages by May E. Southworth, 1904
Alabazam
Described as one of Leo’s Specialties, bartender at the Criterion Bar in London.
- Use tumbler.
- One tea-spoonful of Angostura bitters
- Two tea-spoonfuls of orange Curaçao
- One tea-spoonful of white sugar
- One tea-spoonful of lemon juice
- Half a wine glass of brandy
- Shake up well with fine ice and
- Strain in a claret glass
American & Other Drinks by Leo Engel, 1878
In the first Sherlock Holmes story, “A Study in Scarlet,” Dr. Watson is told of his prospective roommate after he meets a friend at the Criterion, “I was standing at the Criterion Bar, when some one tapped me on the shoulder, and turning round I recognized young Stamford, who had been a dresser under me at Barts.”
Bobbie Burns Cocktail
(For Two).
- 1 Barspoonful Orange Juice
- 1 Barspoonful Maraschino
- Crust 1 Lump of Sugar
- 1/2 Jigger Scotch
- 1/2 Jigger Italian Vermouth
- Shake
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Hampshire Maid
- Use mixing glass.
- Pony glass of claret
- Pony glass of Rhine wine
- Add shaved ice and
- Shake well
- Add 4 dashes of creme de menthe
- Pour into thin bar glass and
- Fill with club soda
This is one of the mild, tart drinks most favorably considered at the Hampshire Hotel, which is almost exclusively patronized by young ladies from the various seminaries of New England.
Daly’s Bartenders’ Encyclopedia by Tim Daly, 1903
Colorado Bracer
- Use large bar glass.
- One spoonful sugar
- Juice of one Lime
- One-half jigger Absinthe
- One-half jigger Scotch Whiskey
Fill with ice; shake well, strain in fizz glass and fill with seltzer or imported soda.
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
Elks Eleven o’Clock Toast
Look at the clock,’tis the hour of eleven,
Think of those on earth and those in heaven;
Think of wives, sweethearts and mothers,
Drink in silence to our absent brothers.
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Bosom Caresser
- Fill a mixing-glass one-third full of fine ice
- Add a teaspoonful raspberry syrup
- One fresh egg
- One jigger brandy
- Fill with milk
- Shake well, and
- Strain
Modern American Drinks by George J. Kappeler, 1900
Golfer’s Delight
Niagara Club Spray Cocktail
As served at The Niagara Club, Niagara Falls, N.Y.
- One-fourth Italian Vermouth
- One-fourth French Vermouth
- Two-fourths Gordon Dry Gin
- Two dashes Orange Bitters
- Two dashes Yellow Chartreuse
- Stir well
- Use Champagne glass, fill with Carbonic.
- One lump of ice
- Slice orange
- Serve