- Small glass
- 1/3 good brandy
- 1/3 cocktail bitters
- 1/3 curaçao
French Eye-Opener
The Press
- The white of an egg in the bottom of a glass
- 3 dashes of lemon-juice
- 1 spoonful of sugar
- 2/3 of whiskey
- 1 dash of St. Croix rum
- 1 dash of calisaya
- 1 dash of absinthe
- Fill your glass with ice
- Shake well
- Strain into a fizz-glass
- Fill the balance with seltzer
The Flowing Bowl by The Only William (William Schmidt), 1892
Nerve Food
- Long glass
- One fresh egg
- A little sugar
- Mix this
- One-third sherry
- One-third port
- One-third brandy
- Fill up with cracked ice
- Pour in good milk to fill glass
- Shake well
- Strain
- Serve
- Nutmeg or lemon oil on top
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898
Humpty Dumpty
- Fill large bar glass 2-3 full of shaved ice
- 1 heaping teaspoonful bar sugar
- 1 whole egg, broken in
- 1/4 jigger Jamaica rum
- 3/4 jigger brandy
- Fill up with milk
- Shake hard
- Strain into tall shell glass
- Grate nutmeg on top
- Serve
Drinks, Stanley Paul & Co., Ltd., 1889
New Year Punch
(10-Gallon Mixture.)
5 pounds cut loaf sugar
4 cans pineapple
4 dozen oranges, cut in slices
2 dozen lemons, cut in slices
1 quart bottle abricotine (Eagle Creme D’Apricot)
7 gallons Catawba Cream (one-half Sweet and one-half Dry Catawba)
2 gallons claret wine
1 gallon brandy (Hennessey’s or California)
- Put the above ingredients together in a vessel the day before you want to serve it
- On the following morning filter or strain it into another vessel
- Take a large punch bowl and place a nice large piece of ice in it
- Decorate the top of ice with fruits
- Fill up the bowl from vessel
- Keep the vessel containing the punch in a cool place
- Never put ice in it
- I have made this punch for the past three years for the Steuben County Wine Company of Chicago, which they serve on the day before New Year of each year.
- Serve in champagne glasses.
The 20th Century Guide for Mixing Fancy Drinks by James C. Maloney, 1900
The Wassail Bowl or Christmas Bowl
- Take 2 fine Ribstone pippins or half pint of sound crab apples, roasted or baked a nice light brown, not burned
- Take 1 oz. of spice in equal quantities, cinnamon, mace, and old ginger
- Put into a saucepan with half pint of water
- Boil until it is reduced one half
- Strain and pour over your apples in the bowl
- Meanwhile place 2 bottles Scotch ale into a delicately clean saucepan over a clear fire until on the point of boiling only
- Half pint of sherry
- 1 wineglass cloves
- Quarter of a pound of loaf sugar, and
- The peel of a lemon cut thin
- Just previous to serving, the half of the nutmeg grated, and a thin slice of French roll, toasted brown, not burned
The Gentleman’s Table Guide by E. Ricket and C. Thomas, 1871
Hot Egg Nog
- 1 tablespoonful of sugar
- 1 fresh egg
- 100% brandy
- Fill glass with hot milk
- Shake thoroughly with shaker
- Strain
- Grate nutmeg on top and serve
Jack’s Manual by J.A. Grohusko, 1910
Note from Lost Cocktails: 100% brandy = 1/2 whiskey glass
Go Slow
- Small glass
- 1/2 wine glass of rum
- 1 spoonful of sugar
- Yolk of an egg
- A few drops of lemon juice
- Fill with hot water in which you have boiled a few cloves (6), coriander seed (6), and a piece of cinnamon to the pint
Barkeepers’ Ready Reference, A. V. Bevill, 1871
A Bowl Egg Nogg for the Bar
- Use large punch bowl
- One dozen eggs
- One and one-half pounds of fine sugar, beaten together well
- Two quarts of brandy
- One-half quart of St. Croix rum
- One and one-half gallons milk
- Mix well
- Grate nutmeg
- Ornament top with colored sugars
- Cool in tub of ice and serve
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898
Buttered Rum
- Use tumbler
- One lump sugar
- Dissolve in hot water
- One-third rum
- Two-thirds hot water
- Butter the size of a walnut
- Grate a little nutmeg on top