“Les Roses” by Pierre-Joseph Redouté, published in Paris in 1817-24 Rosette Cocktail
Take two dashes orange bitters One liqueur-glass of Grenadine Two liqueur-glasses of dry gin
Fill the mixing-glass with ice; stir well and strain into a cocktail-glass.
NOTE: In the following receipts most of the quantities are given by glasses. The size of the glasses usually varies a trifle in each locality, but the usual amount of liquid contained in them is approximately as follows:
Lemonade-glass, twelve ounces.
High-ball glass, six ounces. Star-glass or star champagne-glass, four and a half ounces. Bar-glass, three ounces. Cocktail-glass, two and one-half ounces. Liqueur-glass, or “pony,” one ounce.
Louis’ Mixed Drinks by Louis Muckensturm, 1906
The Evening Angel (L’Ange du soir veillant sur une ville), 1848, Alexandre Cabanel.
Fill a large glass two-thirds full of fine ice 1 dash of gum 1 dash of absinthe a little vino vermouth 1 pony of Old Tom gin 2 dashes of orange bitters 2 dashes of curaçao Stir well Strain into a fancy glass The Flowing Bowl by The Only William (William Schmidt), 1892
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Main entrance of the Waldorf-Astoria hotel circa 1903. This is the original building which was razed for construction of the Empire State Building. The hotel we know as the Waldorf today was built in 1931.
1 Dash Orange Bitters
2/3 Jigger Tom Gin
1/3 Jigger French Vermouth
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
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Composite image of Churchill Downs, Kentucky — taken in 1901.
Use large bar glass
Three-quarter tablespoonful of powdered sugar
Three or four sprigs of mint
One-half wine-glass water
Mix well until the essence of mint is extracted
Remove the mint
Fill with fine ice
One and a quarter wine-glass Holland gin
Stir with spoon
Ornament with orange, berries, etc
Serve with straws
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
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Sandro Botticelli (1445–1510), The Birth of Venus (Detail), 1480
As served at The Brooklyn Club, Bridgeport Connecticut
The yoke of one egg
Two-thirds Dry Gin
One-third Creme Yvette
Sprig of Mint or dash of Creme de Menthe and dash of Lime Jice
Serve in cocktail glass
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
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Lithographie, between 1810 and 1836
Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil
Take two ounces of the same and put into a quart decanter
Fill the decanter with gin
Let the pine soak for two hours, and the gin will be ready to serve
The Bar-Tender’s Guide by Jerry Thomas, 1887
“Short-bodied gowns”, a Neo-Classical trend in women’s clothing styles, the (1794)
1/2 jigger dry gin
1/4 jigger French vermouth
1/4 jigger Italian vermouth
1 white of an egg
1 dash of absinthe
1 barspoonful syrup
Drinks by Jacques Straub, 1914