- 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
Go Slow
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
The Cocktail Book: A Sideboard Manual for Gentlemen by Frederic Lawrence Knowles, 1902
Gin and Pine
- Use wine-glass
- Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil
- Take two ounces of the same and put into a quart decanter
- Fill the decanter with gin
- Let the pine soak for two hours, and the gin will be ready to serve
The Bar-Tender’s Guide by Jerry Thomas, 1887
Jack Frost Whiskey Sour
- Into a mixing-glass squeeze the juice of half a lemon
- 1 barspoonfull of sugar
- 1 fresh egg
- 1 pony of fresh cream
- 1 drink of apple whiskey
- Fill your glass with cracked ice
- Shake thoroughly
- Strain into a high, thin glass
- Fill the balance with imported seltzer
The Flowing Bowl by The Only William (William Schmidt), 1892
General Harrison Egg Nog
- 1 fresh egg
- 1 tablespoonful of sugar
- 3 or 4 small lumps of ice
- Fill the glass with cider
- Shake well
- Strain it into a large bar glass
- Grate a little nutmeg on top and serve
The above drink is a very pleasant one, and is popular throughout the southern part of the country. (Use large bar glass.)
Scientific Bar-Keeping by Joseph W. Gibson, 1884
Blue Blazer
- 1/2 table-spoon sugar, dissolved in a little hot water
- 1 wine-glass Scotch whisky
- Set the liquid on fire, and, while blazing,
- Pour 3 or 4 times from one mug into another
- This will give the appearance of a stream of liquid fire
- Twist a piece of lemon peel on top with
- A little grated nutmeg, and
- Serve
As this preparation requires skill, it is quite requisite that the amateur should practice with cold water at first.
Stuart’s Fancy Drinks by Thos. Stuart, 1896
Note from Lost Cocktails: Make this cocktail at your own peril. I thought it was interesting that the author suggested practicing with cold water.
Beauty Cocktail
- 1/2 jigger dry gin
- 1/4 jigger French vermouth
- 1/4 jigger Italian vermouth
- 1 white of an egg
- 1 dash of absinthe
- 1 barspoonful syrup
- Shake
Drinks by Jacques Straub, 1914
Hickeys Favorite
- Tall, thin glass
- Two lumps of ice
- Squeeze one-half lemon in glass
- A squirt of absinthe
- A squirt of curaçao
- A good drink of whiskey, gin or brandy
- Fill up with Krause’s syphon soda
- Stir
- Serve
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898
Bottled Velvet
- 1 bottle of Moselle
- 1/2 pint of sherry
- The peeling of 1 lemon
- 2 tablespoonfuls of sugar
- A sprig of verbena
- Shake well
- Strain, and
- Ice
Official Hand-Book and Guide, Bartenders’ Association of New York City, 1895
Armour Cocktail
- Use mixing glass
- Three dashes Angostura bitters
- One-half sherry and
- One-half vermouth
- Fill with ice
- Mix well, and
- Strain into a cocktail glass
- Add a piece of orange peel