- 1 jigger Hungarian Apricot Brandy
- Juice of 1/2 Lime
- Fill glass with Lump ice
- Shake well and strain into Stem glass
Leaping Frog
“The Three Graces” Cocktail
As served at St. Charles Hotel, New Orleans Louisiana
For persons fond of Vermouth or Dubonnet, this has the richest flavor and pleasant aroma, as well as taste, and is considered to give an unusually strong appetite.
- One-third Dubonnet
- One-third French Vermouth
- One-third Orange Gin
- Frappe and strain to cocktail glass
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Yellow Dog
- Take one-half a cocktail-glass of Scotch whiskey, and
- One-half a cocktail-glass of Italian Vermouth
- Fill the mixing glass with ice
- Shake well and
- Strain into a bar-glass
- Add a small piece of orange peel
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Martini Cocktail – No. 1
- Half a mixing-glass full fine ice
- Three dashes orange bitters
- One-half jigger Tom gin
- One-half jigger Italian vermouth
- One piece lemon peel
- Mix
- Strain into cocktail-glass
The Gorham Cocktail Book, 1905
Kohinoor
- One the edge of a large tumbler, break a new laid egg, upon which
- Pour a liqueur glass of Benedictine, and a
- Table-spoonful of raspberry syrup,
- Shake up well with a little ice; having done so,
- Half fill with champagne;
- Balance with soda water,
- Stirring at the same time with a spoon
- Strain through a fine sieve
- Look heavenwards and drink;
- “Result,” bliss
American & Other Drinks by Leo Engel, 1878
Kentucky Colonel Cocktail
- 1/4 Jigger Benedictine
- 3/4 Jigger Green River Whiskey
- 1 Piece of Lemon Peel
Stir well and serve in an old style glass.
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Horse’s Neck
- Use a large thin bar glass
- Peel a lemon in one long string
- Place in a glass with one end projecting over the edge of glass
- Add a large piece of clean ice, and
- Fill the glass with imported ginger ale
A temperance drink which is refreshing and has an appetizing and inviting appearance.
Daly’s Bartenders’ Encyclopedia by Tim Daly, 1903
Ping Pong Cocktail
This recipe, arranged by James E. Bennett, of the Broken Heart Cafe, 16 South Broadway, St. Louis, Mo., won the Police Gazette Bartenders’ Medal for 1903.
- Use mixing glass
- Three dashes lemon juice
- One-half jigger sloe gin
- One-half jigger Cream-Yvette
- Fill glass with fine ice
- Mix and strain in cocktail glass
- Add cherry
(Do not get too sweet)
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
Vermouth can be substituted for Cream-Yvette.
Bishop
- One teaspoonful sugar in large bar-glass
- Two dashes lemon juice
- The juice of 1/2 orange
- Fill glass 3/4 full shaved ice
- One dash seltzer water
- Two dashes Jamaica rum
- Fill up with Burgundy
- Shake well
- Ornament with fruit, and
- Serve with straws
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Lalla Rookh
- 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