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Wells Cocktail

Genova, Ricordo delle Feste Centenarie di S. Giovanni Battista, Fernet-Branca. Cartolina viaggiata e compilata ai 25 di giugno del 1899.

Wells Cocktail

  • Take one-quarter of a liqueur-glass of Creme de Menthe
  • One-quarter of a liqueur-glass of Creme de Cassis
  • One-quarter of a liqueur-glass of Fernet Branca
  • Two liqueur-glasses of Cognac
  • Fill the mixing-glass with ice
  • Shake well and strain into a bar-glass
Louis’ Mixed Drinks by Louis Muckensturm, 1906

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Check out the Lost Cocktails book. Includes over 100 vintage cocktail and bitters recipes from the 1800s to early 1920s. A bonus section includes a compilation of bartending techniques and toasts from the era. Cheers!

Posted on by kpelesky@gmail.com

Post Cafe

Hugo Birger: The Scandinavian Artists’ Lunch at Café Ledoyen, Paris: Varnishing Day 1886
Hugo Birger: The Scandinavian Artists’ Lunch at Café Ledoyen, Paris: Varnishing Day 1886

This combination of Latin and French words, signifying, literally, after coffee, is applied to certain combinations of cordials, liqueurs and spirits, in very small quantities, usually partaken of after dinner, and sometimes after breakfast. The recipes for these are neither many nor various. We subjoin a few below.

140

  • Fill wine glass one third part each with
  • Cognac
  • Kerschwasser
  • Curaçao
  • Use small piece of ice

141

  • Fill wine glass one third part each with
  • Cognac
  • Maraschino
  • Curaçao
  • Use small piece of ice

142

  • Fill wine glass
  • One fifth part with Maraschino
  • Two-fifths Curaçao
  • Two-fifths Kerschwasser
  • Use small piece of ice

143

  • Fill a small wine glass
  • Half with Maraschino
  • One-fourth with Chartreuse
  • One-fourth Brandy
  • Use small piece of ice
Haney’s Steward & Barkeeper’s Manual: A Complete and Practical Guide by Jesse Haney, 1869

There are many other recipes in the Lost Cocktails eBook along with vintage bartending techniques. Check out the Lost Cocktails eBook on Amazon