- Pour into a whiskey-glass one teaspoonful pure rock-candy syrup, add a
- Small bar-spoon, and
- Allow the customer to help himself to the whiskey.
Rock and Rye
Mint Julep – Kentucky Style
- Use a large Silver Mug
- Dissolve one lump of Sugar in one-half pony of Water
- Fill mug with Fine Ice
- Two jiggered of Old Bourbon Whiskey
- Stir well
- Add one boquet of Mint and
- Serve
Be careful and not bruise the Mint.
The Ideal Bartender by Tom Bullock, 1917
Manhattan Cocktail
- Fill mixing-glass half-full fine ice
- Add two dashes gum-syrup
- Two dashes Boker’s bitters
- One-half jigger Italian vermouth
- One-half jigger whiskey
- Mix
- Strain into cocktail-glass
- Add a piece of lemon peel
The Gorham Cocktail Book, 1905
Pacific Union
- Put a lump of ice in a glass and
- Two dashes of gum syrup; on this
- Two dashes of Curaçao
- Three of Boker’s bitters, a
- Wine-glass of Italian vermouth and
- One pony of rye whisky
- Shake
- Thoroughly mix, and
- Strain into a glass in which there is a twist of lemon-peel
One Hundred & One Beverages by May E. Southworth, 1904
The Pacific-Union Club is a social club in San Francisco, at the top of Nob Hill, founded in 1889 as a merger of two earlier clubs: the Pacific Club (founded 1852) and the Union Club (founded 1854).
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
Yellow Dog
- Take one-half a cocktail-glass of Scotch whiskey, and
- One-half a cocktail-glass of Italian Vermouth
- Fill the mixing glass with ice
- Shake well and
- Strain into a bar-glass
- Add a small piece of orange peel
Louis’ Mixed Drinks by Louis Muckensturm, 1906
Kentucky Colonel Cocktail
- 1/4 Jigger Benedictine
- 3/4 Jigger Green River Whiskey
- 1 Piece of Lemon Peel
Stir well and serve in an old style glass.
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
Sazerac Cocktail
As served at The St. Charles Hotel, New Orleans, Louisiana.
A famous Southern cocktail, which has the biggest call in the market in the South and replaces our Northern Manhattan.
- Smash lump of sugar in old fashion cocktail glass
- Add three drops Peychaud Bitters
- Two drops Angostura
- One drink good rye whisky
- Ice and strain to another ice-cold old-fashion cocktail glass with a dash of Absinthe in, then
- Squeeze oil of lemon peel.
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Colorado Bracer
- Use large bar glass.
- One spoonful sugar
- Juice of one Lime
- One-half jigger Absinthe
- One-half jigger Scotch Whiskey
Fill with ice; shake well, strain in fizz glass and fill with seltzer or imported soda.
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
Irish Whiskey Punch
This is the genuine Irish beverage. It is generally made
- One-third pure whiskey
- Two-thirds boiling water, in which the sugar has been dissolved, and
- Lemon peel according to taste.