Use mixing glass full of shaved ice.
Add
- One-half jigger of Nicholson gin
- One-half jigger French Vermouth and
- Dash orange bitters
Shake well. Pour into cocktail glass and squeeze orange peel on top.
High Ball
- 1 lump of ice in small punch glass
Ask customer what kind of whiskey he wants; hand him the bottle and allow him to help himself. Then fill the glass with carbonated water.
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Councillor’s Cup
- Rinds of 2 oranges, rubbed off with sugar, and steeped in 1/2 pint of brandy
which add to the
- Strained juice of 1 lemon and
- 1/2 pint of orange-juice, and a
- Pint of water
Sweeten to test, and mix. This can be used either as a cool or hot cup.
Cooling Cups and Dainty Drinks by William Terrington, 1869
Philadelphia Fish-House Punch
(From a recipe in the possession of Charles G. Leland, Esq.)
- 1/3 pint of lemon juice
- 3/4 lb. of white sugar
- 1 pint of mixture*
- 2-1/2 pints of cold water
The above is generally sufficient for one person.
*To make this mixture, take 1/4 pint of peach brandy, 1/2 pint of Cognac brandy, and 1/4 pint of Jamaica rum.
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
Knickerbein
- A wineglass one-third full of vanilla cordial
- The yolk of one egg
- Cover the egg carefully with benedictine
- Fill the glass with kümmel
- Add two drops of Angostura bitters
See that the different ingredients are not mixed.
Modern American Drinks by George J. Kappeler, 1900
Lone Tree Cocktail
Use a large Mixing glass; fill with Lump Ice.
- 1 jigger Burnette’s Old Tom Gin
- 1/3 Italian Vermouth
- 1/3 French Vermouth
Shake well; serve in Cocktail glass.
The Ideal Bartender by Tom Bullock, 1917
Cadaloquian Cocktail
As served at Hotel Cadillac, Detroit, Michigan
- Ice
- A few dashes Grenadine
- A dash of bitters
- A few drops of Vermouth, one part Irish whisky
Stir and strain and add a few drops acid phosphate.
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Hops, Reformation and Beer
Came into England all in one year.
-16th century couplet
Hungarian Cocktail
- Take one-half a bar-glass of gin
- Two dashes of orange bitters, and
- Two dashes of apricot brandy
Fill the mixing glass with ice; stir well and strain into a cocktail-glass.
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Jersey Cocktail
- One-half tablespoonful fine sugar
- Two dashes Boker’s bitters
- One piece lemon peel
- Cider to fill glass
Put one lump of ice in thin cider-glass. Add one-half tablespoonful fine sugar, two dashes Boker’s bitters, one piece lemon peel. Fill up with cold cider. Stir well, and drink while effervescent.