Bartenders’ International League of America Punch

New York, New York. Irish-American bartender serving beer to British sailors in a Third Avenue bar in the "Forties"
New York, New York. Irish-American bartender serving beer to British sailors in a Third Avenue bar in the “Forties”
  • Use a large bowl
  • One-half pint raspberry syrup
  • One pint Curaçao
  • One pint Creme de Chocolate
  • Two bottles Hungarian wine
  • Two bottles Tokay wine
  • Six oranges, cut in slices
  • Six fresh eggs
  • One pint Cognac brandy
  • Stir up well with a punch ladle and
  • Surround the bowl with ice and
  • Serve in a wine glass
  • Grate a little nutmeg on top
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912

Fedora

Sir Jos. Duveen, art authority. 1920s
Sir Jos. Duveen, art authority. 1920s
  • Use large bar-glass
  • Three-fourths full of shaved ice
  • Two tablespoonfuls of fine sugar dissolved in a little water
  • One pony of brandy
  • One pony of Curaçao
  • One-half pony of whiskey
  • One-half pony of Jamaica rum
  • Shake well
  • Dress with fruit and serve with straws
New Bartender’s Guide, I. & M. Ottenheimer, 1914

Alabazam

Criterion building with restaurant and theatre in 1873
Criterion building with restaurant and theatre in 1873

Described as one of Leo’s Specialties, bartender at the Criterion Bar in London.

  • Use tumbler.
  • One tea-spoonful of Angostura bitters
  • Two tea-spoonfuls of orange Curaçao
  • One tea-spoonful of white sugar
  • One tea-spoonful of lemon juice
  • Half a wine glass of brandy
  • Shake up well with fine ice and
  • Strain in a claret glass
American & Other Drinks by Leo Engel, 1878

In the first Sherlock Holmes story, “A Study in Scarlet,” Dr. Watson is told of his prospective roommate after he meets a friend at the Criterion, “I was standing at the Criterion Bar, when some one tapped me on the shoulder, and turning round I recognized young Stamford, who had been a dresser under me at Barts.”

Locomotive

This is part of an advertisement for Pittsburgh Locomotive and Car Works, 1894
This is part of an advertisement for Pittsburgh Locomotive and Car Works, 1894
  • Put two yolks of eggs into a goblet, with an
  • Ounce of honey
  • A little essence of cloves, and a
  • Liqueur glass of Curaçao
  • Add a pint of high Burgundy made hot
  • Whisk well together and serve hot in glasses
American & Other Drinks by Leo Engel, 1878

Parisian Pousse Cafe

(use small wine glass)

  • 2/5 Curaçao
  • 2/5 Kirschwasser
  • 1/5 Chartreuse

This is a celebrated Parisian drink.

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