Rosette Cocktail

Picture of roses to accompany Rosette Cocktail recipe.
“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

Twentieth Century

Photo of the streamlined New York Central train the 20th Century Limited leaving Chicago's LaSalle Street station on a trial run June 9, 1938. The train was put into service on June 15, 1938.
Photo of the streamlined New York Central train the 20th Century Limited leaving Chicago’s LaSalle Street station on a trial run June 9, 1938. The train was put into service on June 15, 1938.
  • Have a glass thoroughly chilled and put in a little cracked ice
  • On this put one teaspoonful each of sugar syrup and orange bitters
  • Five teaspoonfuls of Old Tom gin
  • Five drops of noyau
  • Stir with a spoon
  • Lastly, squeeze in a drop of oil from the lemon peel
One Hundred & One Beverages by May E. Southworth, 1904

The Angelus

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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Astoria Cocktail

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.
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
  • Stir
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913

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Gin Julep

Composite image of Churchill Downs, Kentucky — taken in 1901.
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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Gin and Pine

Lithographie, between 1810 and 1836
Lithographie, between 1810 and 1836

  • Use wine-glass
  • 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

Beauty Cocktail

"Short-bodied gowns", a Neo-Classical trend in women's clothing styles, the (1794)
“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
  • Shake
Drinks by Jacques Straub, 1914

Hickeys Favorite

  • Tall, thin glass
  • Two lumps of ice
  • Squeeze one-half lemon in glass
  • A squirt of absinthe
  • A squirt of curaçao
  • A good drink of whiskey, gin or brandy
  • Fill up with Krause’s syphon soda
  • Stir
  • Serve
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898