Home of Bevo – 18th Hole
- Use a large glass pitcher
- Fill with lump ice
- 2 bottles Bevo
- 2 bottles sweet soda
Stir well and serve in a beer glass. Fifty-fifty.
Niagara Club Spray Cocktail
As served at The Niagara Club, Niagara Falls, N.Y.
- One-fourth Italian Vermouth
- One-fourth French Vermouth
- Two-fourths Gordon Dry Gin
- Two dashes Orange Bitters
- Two dashes Yellow Chartreuse
- Stir well
- Use Champagne glass, fill with Carbonic.
- One lump of ice
- Slice orange
- Serve
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Yale Cocktail
- Take one liqueur-glass of Creme d’Yvette
- Two liqueur-glasses of dry gin, and
- One dash of Maraschino
Fill the mixing-glass with ice; stir well and strain into a cocktail-glass. Serve with a pitted olive, or three blue-berries on a toothpick.
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Vermouth Cocktail
- Two dashes Boker’s or Peyschaud bitters
- One jigger Italian vermouth
- One piece lemon peel
Mixing-glass half-full fine ice, two dashes Boker’s or Peyschaud bitters, one jigger Italian vermouth. Mix well, strain into cocktail-glass; add a piece of lemon peel.
The Gorham Cocktail Book, 1905
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
Hoffman Morning Bracer
- Using mixing glass full of shaved ice.
- Add one-third absinthe
- Two-thirds Vermouth
Shake it well and serve in Delmonico glass, using siphon.
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
Brain Duster
- A mixing-glass half-full of fine ice
- Two dashes gum syrup
- One pony absinthe
- One-half pony Italian vermouth
- One-half pony whiskey
- Mix well
- Strain into thin glass
- Fill with Seltzer
Modern American Drinks by George J. Kappeler, 1900
New York Raiser
- Take a lump of sugar
- Rub on a lemon so as to get a little of the oil on the sugar
- Put on one dash of Angostura bitters
- Serve in a high-ball glass, and
- Fill with sparkling red Burgundy