- 6 lumps of ice in large bar glass
- 2 teaspoonfuls bar sugar
- 5 dashes lemon juice
- 1 jigger gin
- 1 bottle plain soda
- Stir well
- Remove ice and serve
Rumfustian
This is the singular name bestowed upon a drink very much in vogue with English sportsmen, after their return from a day’s shooting, and is concocted thus:
- The yolks of a dozen eggs are well whisked up, and
- Put into a quart of strong beer
- To this is added a pint of gin
- A bottle of sherry is put into a saucepan, with a
- Stick of cinnamon
- A nutmeg grated
- A dozen large lumps of sugar, and the
- Rind of a lemon peeled very thin
- When the wine boils, it is poured upon the gin and beer, and the whole drunk hot
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
Pequot Fizz
As served at St. Charles Hotel, New Orleans, Louisiana
- One and one-half ounces Plymouth gin
- Juice of one-half lime
- One teaspoonful of sugar
- One-half white of one egg
- Three sprigs of mint
- Well shaken with coarse ice
- Strain and
- Fizz with carbonic water
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Bronx Cocktail
- 1/2 Jigger Dry Gin
- 1/4 Jigger Italian Vermouth
- 1/4 Jigger French Vermouth
- 1 Piece Orange
- Shake Well
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Gin or Whiskey Sling
- Thin peel of an orange or lemon soaked in 1/4 pint of gin or whisky
- Juice of 2 oranges and 1 lemon
- Sugar to taste
- Add 1 pint of pounded Lake ice
- Use straws
Cooling Cups and Dainty Drinks by William Terrington, 1869
H. P. Whitney Cocktail
- Take two dashes of orange bitters
- One dash of Maraschino
- One liqueur-glass of French Vermouth, and
- Two liqueur-glasses of dry gin
- Fill the mixing-glass with ice
- Stir well and
- Strain into a cocktail-glass
- Serve with an orange peel and a queen olive
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Alaska Cocktail
- 1 Dash Orange Bitters
- 1/3 Jigger Yellow Chartreuse
- 2/3 Jigger Tom Gin
- Shake
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Old-Fashioned Gin Cocktail
- Use a gin glass
- 1/3 of a glass of water
- 1/2 spoonful of sugar
- Dissolve the sugar well
- 2 or 3 dashes of bitters (Angostura)
- 1 small lump of ice
- 2-3 glass of gin
- Wish a piece of lemon peel and drop in the glass
- Mix well with a spoon, and
- Serve
This drink is extremely popular with elderly persons who have been good fellows for a generation.
Daly’s Bartenders’ Encyclopedia by Tim Daly, 1903
“The Three Graces” Cocktail
As served at St. Charles Hotel, New Orleans Louisiana
For persons fond of Vermouth or Dubonnet, this has the richest flavor and pleasant aroma, as well as taste, and is considered to give an unusually strong appetite.
- One-third Dubonnet
- One-third French Vermouth
- One-third Orange Gin
- Frappe and strain to cocktail glass
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Martini Cocktail – No. 1
- Half a mixing-glass full fine ice
- Three dashes orange bitters
- One-half jigger Tom gin
- One-half jigger Italian vermouth
- One piece lemon peel
- Mix
- Strain into cocktail-glass