- Use tumbler
- One lump sugar
- Dissolve in hot water
- One-third rum
- Two-thirds hot water
- Butter the size of a walnut
- Grate a little nutmeg on top
Buttered Rum
White Lion
- Use small bar glass
- Take 1 tea-spoonful of pulverized white sugar
- 1/2 a lime (squeeze out juice and put rind in glass)
- 1 wine-glass Santa Cruz rum
- 1 tea-spoonful of Curaçao
- 1 tea-spoonful of raspberry syrup
- Fill the glass half-full of shaved ice
- Shake up well and
- Strain into a cocktail glass
The Bar-Tender’s Guide by Jerry Thomas, 1887
Sour à la Créole
- The juice of a large lime in a large glass
- A barspoonful of fine sugar
- A dash of seltzer
- Mix this well
- 1/2 drink of Santa Cruz rum
- 1/2 drink of Jamaica rum
- Mix this well
- Fill your glass with fine ice
- Ornament with fruits in season
- Put a little ice-cream on top, and
- Serve
The Flowing Bowl by The Only William (William Schmidt), 1892
Black Stripe
- Pour 1 wine-glass Santa Crux into a small bar-glass and
- Add 1 tablespoonful molasses
If to be served cold
- Add 1 wine-glass of water and
- Full with cracked ice
- Stir well and serve
If to be served hot
- Fill glass with hot water and
- Sprinkle nutmeg on top
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Sleeper
- To a gill of old rum add
- One ounce of sugar
- Two yolks of eggs, and the
- Juice of half a lemon
- Boil half a pint of water with
- Six cloves
- Six coriander-seeds, and a
- Bit of cinnamon
- Whisk all together, and
- Strain them into a tumbler
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
Fedora
- Use large bar-glass
- Three-fourths full of shaved ice
- Two tablespoonfuls of fine sugar dissolved in a little water
- One pony of brandy
- One pony of Curaçao
- One-half pony of whiskey
- One-half pony of Jamaica rum
- Shake well
- Dress with fruit and serve with straws
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Glasgow Punch
(From a recipe in the possession of Dr. Shelton Mackenzie.)
- Melt lump sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer
- This is sherbet, and must be well mingled
- Then add old Jamaica rum – one part of rum to five of sherbet
- Cut a couple of limes in two, and
- Run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid
- This done, the punch is made
- Imbibe
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
Bishop
- One teaspoonful sugar in large bar-glass
- Two dashes lemon juice
- The juice of 1/2 orange
- Fill glass 3/4 full shaved ice
- One dash seltzer water
- Two dashes Jamaica rum
- Fill up with Burgundy
- Shake well
- Ornament with fruit, and
- Serve with straws
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Lalla Rookh
- A mixing-glass half-full fine ice
- Add one pony vanilla cordial
- One-half jigger brandy
- Half a jigger rum
- A small spoonful fine sugar
- A whiskey-glass full cream
- Shake well
- Strain into a long thin bar-glass
Modern American Drinks by George J. Kappeler, 1900
Boating Punch
- Use large bar-glass
- Three-quarters full cracked ice
- Two teaspoonfuls bar sugar
- Two dashes lemon juice
- One dash lime juice
- One pony brandy
- One wine-glass St. Croix rum
Stir; dress with fruit and serve with straws.