- Slice an unpeeled cucumber into a
- Quart of good cider
- Cover the pitcher and
- Stand in a cool place for an hour
- Strain and add to the cider a
- Quart of ginger ale and
- Serve at once
Clicquot Club
Horse’s Neck
- Use a large thin bar glass
- Peel a lemon in one long string
- Place in a glass with one end projecting over the edge of glass
- Add a large piece of clean ice, and
- Fill the glass with imported ginger ale
A temperance drink which is refreshing and has an appetizing and inviting appearance.
Daly’s Bartenders’ Encyclopedia by Tim Daly, 1903
Golfer’s Delight
Oyster Cocktail
- A few dashes lemon juice
- One dash tabasco sauce
- Teaspoonful vinegar
- A few dashes tomato catsup
- Six Blue Point oysters
- Pepper and salt to taste
A few dashes lemon juice in a tumbler, add a dash of tabasco sauce, a teaspoonful of vinegar, a few dashes tomato catsup, six Blue Point oysters, with all their liquor; season to taste with pepper and salt. Mix and serve with small fork or spoon in the glass.
The Gorham Cocktail Book, 1905
At the Sign of the Fox
- Boil a pound of sugar and a quart of water for five minutes;
- Strain
- Take the leaves from twelve stalks of mint
- Chop fine and pound them to a pulp
- Add them and the juice of two lemons to the sugar and water
- Strain
- Turn into an ice-cream freezer and stir now and then until the mixture is frozen like wet snow
- Serve in punch-glasses
One Hundred & One Beverages by May E. Southworth, 1904
Auditorium Cooler
Into large Bar glass, squeeze
- Juice of 1 lemon.
- 1 teaspoonful Bar Sugar.
- 1 bottle Ginger Ale off the ice.
- Stir; decorate with Fruit and Berries.
- Serve.