- Take a long, thin liqueur glass, which
- Fill with equal portions of
- Noyeau,
- Maraschino, and
- Yellow chartreuse respectively
- Taking care not to mix the ingredients, and
- Take off at one draught
Corpse Reviver
White Lion
- Use small bar glass
- Take 1 tea-spoonful of pulverized white sugar
- 1/2 a lime (squeeze out juice and put rind in glass)
- 1 wine-glass Santa Cruz rum
- 1 tea-spoonful of Curaçao
- 1 tea-spoonful of raspberry syrup
- Fill the glass half-full of shaved ice
- Shake up well and
- Strain into a cocktail glass
The Bar-Tender’s Guide by Jerry Thomas, 1887
East India Cocktail
- Use large bar glass
- Fill the glass with fine ice
- 1 teaspoonful of raspberry syrup
- 1 teaspoonful of Curaçao
- 2 or 3 dashes of bitters
- 2 dashes of Maraschino
- 1 wine glass of brandy
- Stir up with a spoon
- Strain into a cocktail glass and
- Twist a piece of lemon peel on top
Scientific Bar-Keeping by Joseph W. Gibson, 1884
Flutemaginley
- One small glass of cider
- Half bottle of soda water
- One glass of sherry
- One pony glass of brandy
- One piece of lemon peel
- Sugar and nutmeg
- Use large bar glass
This is a somewhat singular name conferred upon a refreshing and pleasant beverage not generally known.
Haney’s Steward & Barkeeper’s Manual: A Complete and Practical Guide by Jesse Haney, 1869
John Collins
- 6 lumps of ice in large bar glass
- 2 teaspoonfuls bar sugar
- 5 dashes lemon juice
- 1 jigger gin
- 1 bottle plain soda
- Stir well
- Remove ice and serve
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Rumfustian
This is the singular name bestowed upon a drink very much in vogue with English sportsmen, after their return from a day’s shooting, and is concocted thus:
- The yolks of a dozen eggs are well whisked up, and
- Put into a quart of strong beer
- To this is added a pint of gin
- A bottle of sherry is put into a saucepan, with a
- Stick of cinnamon
- A nutmeg grated
- A dozen large lumps of sugar, and the
- Rind of a lemon peeled very thin
- When the wine boils, it is poured upon the gin and beer, and the whole drunk hot
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
Golden Slipper
- Fill a wine-glass one-third full of yellow chartreuse
- Add the yolk of a small egg, then
- Fill the glass with Danziger Goldwasser
- Be careful not to break the yolk of the egg, and
- Keep the cordials separate
Modern American Drinks by George J. Kappeler, 1900
Bizzy Izzy High Ball
- Drop 1 piece of Ice into Highball glass
- 2 dashes Lemon Juice
- 2 teaspoonfuls Pineapple Syrup
- 1/2 jigger Sherry Wine
- 1/2 jigger Rye or Bourbon Whiskey
The Ideal Bartender by Tom Bullock, 1917
Cuban Cocktail
- Take two dashes of orange bitters
- One dash of Maraschino
- One liqueur-glass of French Vermouth, and
- Two liqueur-glasses of dry Spanish sherry
- Fill the mixing-glass with ice
- Stir well and
- Strain into a cocktail-glass
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Metropolitan Cocktail
- Two lumps of ice in a small wine-glass
- Add three dashes gum-syrup
- Two dashes Boker’s bitters
- One pony brandy
- One pony French vermouth
- Mix
- Take out the ice
- Add a small piece twisted lemon peel