Posted on by kpelesky@gmail.com

Nerve Food

Uncle Lubin in his flying machine by W. Heath Robinson (1902)
Uncle Lubin in his flying machine by W. Heath Robinson (1902)
  • Long glass
  • One fresh egg
  • A little sugar
  • Mix this
  • One-third sherry
  • One-third port
  • One-third brandy
  • Fill up with cracked ice
  • Pour in good milk to fill glass
  • Shake well
  • Strain
  • Serve
  • Nutmeg or lemon oil on top
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898
Posted on by kpelesky@gmail.com

Bottled Velvet

Modes d'hiver, 1861. The types of fabric represented in this print are mainly velvet (for the coats) and satin, which were particularly fashionable at the time.
Modes d’hiver, 1861. The types of fabric represented in this print are mainly velvet (for the coats) and satin, which were particularly fashionable at the time.
  • 1 bottle of Moselle
  • 1/2 pint of sherry
  • The peeling of 1 lemon
  • 2 tablespoonfuls of sugar
  • A sprig of verbena
  • Shake well
  • Strain, and
  • Ice
Official Hand-Book and Guide, Bartenders’ Association of New York City, 1895
Posted on by kpelesky@gmail.com

Armour Cocktail

From “Footsteps of Dr. Johnson.” Engraving pictures a claymore and armour, relics of the Macleods of Dunvegan. Sometime before 1890
From “Footsteps of Dr. Johnson.” Engraving pictures a claymore and armour, relics of the Macleods of Dunvegan. Sometime before 1890
  • Use mixing glass
  • Three dashes Angostura bitters
  • One-half sherry and
  • One-half vermouth
  • Fill with ice
  • Mix well, and
  • Strain into a cocktail glass
  • Add a piece of orange peel
The Cocktail Book: A Sideboard Manual for Gentlemen by Frederic Lawrence Knowles, 1902
Posted on by kpelesky@gmail.com

Flutemaginley

Five bartenders behind St. Charles Hotel bar, Toronto, Canada. Circa 1911
Five bartenders behind St. Charles Hotel bar, Toronto, Canada. Circa 1911
  • One small glass of cider
  • Half bottle of soda water
  • One glass of sherry
  • One pony glass of brandy
  • One piece of lemon peel
  • Sugar and nutmeg
  • Use large bar glass

This is a somewhat singular name conferred upon a refreshing and pleasant beverage not generally known.

Haney’s Steward & Barkeeper’s Manual: A Complete and Practical Guide by Jesse Haney, 1869
Posted on by kpelesky@gmail.com

Freemasons’ Cup

Poster art of a Masonic chart. 1846
Poster art of a Masonic chart. 1846
  • Pint of Scotch ale
  • Pint of mild beer
  • 1/2 pint of brandy
  • 1 pint of sherry
  • 1/2 lb. crushed sugar-candy
  • Grated nutmeg to taste

This can be used either as a hot or cold cup.

Cooling Cups and Dainty Drinks by William Terrington, 1869
Posted on by kpelesky@gmail.com

Cuban Cocktail

British map of Cuba 1680
British map of Cuba 1680
  • Take two dashes of orange bitters
  • One dash of Maraschino
  • One liqueur-glass of French Vermouth, and
  • Two liqueur-glasses of dry Spanish sherry
  • Fill the mixing-glass with ice
  • Stir well and
  • Strain into a cocktail-glass
Louis’ Mixed Drinks by Louis Muckensturm, 1906