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Ping Pong Cocktail

This recipe, arranged by James E. Bennett, of the Broken Heart Cafe, 16 South Broadway, St. Louis, Mo., won the Police Gazette Bartenders’ Medal for 1903.

  • Use mixing glass
  • Three dashes lemon juice
  • One-half jigger sloe gin
  • One-half jigger Cream-Yvette
  • Fill glass with fine ice
  • Mix and strain in cocktail glass
  • Add cherry

(Do not get too sweet)

The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912

Vermouth can be substituted for Cream-Yvette.

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Navy Cocktail

US Navy Flying Squadron, 1898
US Navy Flying Squadron, 1898
  • Take one-half a cocktail-glass of dry gin
  • One-half a cocktail-glass of Italian Vermouth, and
  • Two dashes of orange bitters
  • Fill the mixing-glass with ice
  • Shake well and strain into a bar-glass
Louis’ Mixed Drinks by Louis Muckensturm, 1906
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Princeton Cocktail

A photograph of the Princeton University Class of 1879 on the steps of the John C. Green School of Science.
A photograph of the Princeton University Class of 1879 on the steps of the John C. Green School of Science.
  • A mixing-glass half-full fine ice
  • Three dashes orange bitters
  • One and a half pony Tom gin
  • Mix
  • Strain into cocktail-glass
  • Add half a pony port wine carefully and
  • Let it settle in bottom of cocktail before serving
The Gorham Cocktail Book, 1905
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Niagara Club Spray Cocktail

Niagara Falls, 1912
Niagara Falls, 1912

As served at The Niagara Club, Niagara Falls, N.Y.

  • One-fourth Italian Vermouth
  • One-fourth French Vermouth
  • Two-fourths Gordon Dry Gin
  • Two dashes Orange Bitters
  • Two dashes Yellow Chartreuse
  • Stir well
  • Use Champagne glass, fill with Carbonic.
  • One lump of ice
  • Slice orange
  • Serve
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
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Yale Cocktail

  • Take one liqueur-glass of Creme d’Yvette
  • Two liqueur-glasses of dry gin, and
  • One dash of Maraschino

Fill the mixing-glass with ice; stir well and strain into a cocktail-glass. Serve with a pitted olive, or three blue-berries on a toothpick.

Louis’ Mixed Drinks by Louis Muckensturm, 1906
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Gin Daisy

  • Juice of 1/2 of a Lime
  • 1 pony Cusenier Grenadine
  • 1 jigger Sir Robert Burnette’s Old Tom Gin
  • Serve in a Mug with Lump Ice
  • Fill with Seltzer
  • Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.
The Ideal Bartender by Tom Bullock, 1917
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St. Charles Cooler

Printed in booklet "Souvenir of New Orleans - the City Care Forgot" published by the St. Charles Hotel, New Orleans, 3rd edition, 1917.
Printed in booklet “Souvenir of New Orleans – the City Care Forgot” published by the St. Charles Hotel, New Orleans, 3rd edition, 1917.

As served at St. Charles Hotel, New Orleans, Louisiana.

This drink is the most soothing and cold summer drink, much liked by everybody who has tried it, and is at present making a big hit.

  • Serve like a highball in Tom Collins glass with ice.
  • Juice of one lemon
  • One drink of gin
  • One-half drink of Grenadine Syrup
  • Add Seltzer to taste
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
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Mahoney Cocktail

Use mixing glass full of shaved ice.
Add

  • One-half jigger of Nicholson gin
  • One-half jigger French Vermouth and
  • Dash orange bitters

Shake well. Pour into cocktail glass and squeeze orange peel on top.

The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912