- A mixing-glass half-full fine ice
- Add one pony vanilla cordial
- One-half jigger brandy
- Half a jigger rum
- A small spoonful fine sugar
- A whiskey-glass full cream
- Shake well
- Strain into a long thin bar-glass
Lalla Rookh
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.”
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
Tiger’s Milk
- To a quart of milk put in a half-gill each of peach brandy and apple-jack
- Sweeten with powdered sugar and put in
- Two drops each of oil of cloves, cinnamon, and orange, and
- Grate a little nutmeg on the top
- Beat the white of an egg to a stiff froth
- Whip it in and
- Serve at once
One Hundred & One Beverages by May E. Southworth, 1904
Fairbank’s Cocktail
- 10 Dashes Apricot Brandy
- 1 Jigger Rye Whiskey
- 1 Dash Angostura Bitters
Serve in old fashion glass.
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Early Bird
- Use star champagne glass.
- Fill 3/4 full of syphon seltzer
- Add 3 dashes of absinthe
- Float small quantity of brandy on top, and serve.
Daly’s Bartenders’ Encyclopedia by Tim Daly, 1903
Boating Punch
- Use large bar-glass
- Three-quarters full cracked ice
- Two teaspoonfuls bar sugar
- Two dashes lemon juice
- One dash lime juice
- One pony brandy
- One wine-glass St. Croix rum
Stir; dress with fruit and serve with straws.
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Uncle Toby Punch
- Take two large fresh lemons with rough skins, quite ripe, and some
- Large lumps of double-refined sugar
- Rub the sugar over the lemons till it has absorbed all the yellow part of the skins
- Then put into the bowl these lumps, and as much more as the juice of the lemons may be supposed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by taste
- Then squeeze the lemon juice upon the sugar; and, with a bruiser
- Press the sugar and the juice particularly well together, for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed
- Then mix this up very well with boiling water (soft water is best) till the whole is rather cool
- When this mixture (which is now called the sherbet) is to your taste
- Take brandy and rum in equal quantities, and put them to it, mixing the whole well together again
The quantity of liquor must be according to your taste.
Two good lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar; but this depends much on taste, and on the strength of the spirit.
As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper, as, when the pulp and sugar are well mixed together, it adds much to the richness of the punch.
When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavor.
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
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.