- Fill a Sherry glass 1/2 full of Shaved Ice
- 1/2 pony Benedictine
- 1/2 pony Creme Yvette
- Fill up with Ginger Ale
- Stir gently
- Serve with a straw cut in two
Bon Soir (“Good Night”)
The Venus
As served at The Brooklyn Club, Bridgeport Connecticut
- The yoke of one egg
- Two-thirds Dry Gin
- One-third Creme Yvette
- Sprig of Mint or dash of Creme de Menthe and dash of Lime Jice
- Frappe well
- Strain
- Serve in cocktail glass
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Wild Irish Rose
As served at Auditorium Hotel, Chicago, Illinois
- Use highball glass
- One-half lime muddled
- Small toddy
- Spoonful of Grenadine Syrup
- Three-fourths jigger Irish Whisky
- Lump highball ice
- Fill up with selzer
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Lost Cocktails eBook Now Available
Lost Cocktails includes over 100 vintage cocktail and bitters recipes from the 1800s to early 1920s. A bonus section includes a compilation of bartending techniques and toasts from the era. Cheers!
Crimson Cocktail
- Take two dashes of orange bitters
- One dash of Angostura bitters
- One liqueur-glass of French Vermouth
- Two liqueur-glasses of Sloe gin
- Fill the mixing-glass with ice
- Stir well
- Strain into a cocktail-glass
- Twist a small piece of tangerine peel on top
- Serve with a cherry
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Fog Horn
- Take a large tin horn – one that will hold a gallon
- A pound of bar sugar
- Half a dozen eggs
- A quart of brandy
- Half a pint of Jamaica Rum
- Some cracked ice
- Fill up with milk
- Put the cover on the horn
- Shake well
- Serve from the horn in bar glasses
- Grate nutmeg on top
McDonough’s Bar-Keeper’s Guide by Patsy McDonough, 1883
Manhattan Bell-Ringer
![Empire State Building, New York City. [View from], to Chrysler Bldg. and Queensboro Bridge, low viewpoint, January 1932](https://i0.wp.com/lostcocktails.com/wp-content/uploads/2018/02/manhattan_bell_ringer.jpg?resize=720%2C508)
- Fill mixing glass two-thirds full fine ice
- 1/2 teaspoonful lemon juice
- 1 teaspoonful syrup
- 2 dashes orange bitters
- 1 dash Peychaud’s bitters
- 1/2 wine glass bourbon whisky (Old Crow)
- 1/2 wine glass Vermouth
- While you are stirring the above mixture put one-half teaspoonful of abricotine into a cocktail glass
- Rinse it so that the abricotine will be evenly coated all over inside of the cocktail glass
- Strain and rub a piece of fresh cut lemon around the edge of the cocktail glass
- Serve
The 20th Century Guide for Mixing Fancy Drinks by James C. Maloney, 1900
Illinois Thunderbolt
- 85% Cider brandy or Jersey Lightning
- 15% Grenadine
- Fill glass with broken ice
- Stir
- Strain
- Serve
Jack’s Manual by J.A. Grohusko, 1910
Brace Up Saratoga
- Use large bar glass
- 1 table-spoonful of fine white sugar
- 2 or 3 dashes of Boker’s bitters
- 3 or 4 dashes of lime juice
- 2 dashes of Absinthe
- 1 fresh egg
- 1 wine-glass of brandy
- 2 small lumps of ice
- Shake thoroughly
- Strain into another glass
- Fill with seltzer water
Stuart’s Fancy Drinks by Thos. Stuart, 1896
Soul Kiss No. 3
- 1/3 jigger rye whiskey
- 1/3 jigger Dubonnet
- 1/3 jigger French vermouth
- 1 barspoon orange juice
- Shake