- 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
Fedora
- 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
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
- 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.