- 10 Dashes Apricot Brandy
- 1 Jigger Rye Whiskey
- 1 Dash Angostura Bitters
Serve in old fashion glass.
Fairbank’s Cocktail
Nectar for 90 Degrees in the Shade
- Put a lemon ice in a soda-water glass
- Add 1/2 gill of whisky and a
- Bottle of iced soda-water
Cooling Cups and Dainty Drinks by William Terrington, 1869
Brain Duster
- A mixing-glass half-full of fine ice
- Two dashes gum syrup
- One pony absinthe
- One-half pony Italian vermouth
- One-half pony whiskey
- Mix well
- Strain into thin glass
- Fill with Seltzer
Modern American Drinks by George J. Kappeler, 1900
High Ball
- 1 lump of ice in small punch glass
Ask customer what kind of whiskey he wants; hand him the bottle and allow him to help himself. Then fill the glass with carbonated water.
New Bartender’s Guide, I. & M. Ottenheimer, 1914
Cadaloquian Cocktail
As served at Hotel Cadillac, Detroit, Michigan
- Ice
- A few dashes Grenadine
- A dash of bitters
- A few drops of Vermouth, one part Irish whisky
Stir and strain and add a few drops acid phosphate.
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Old-Fashioned Whiskey Cocktail
- Take two dashes of orange bitters
- One dash of Maraschino, and
- One-half a bar-glass of Rye Whiskey
Fill the mixing-glass with ice, stir well, and strain into a cocktail-glass. Squeeze in the oil from a piece of lemon peel.