- 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.
Breslin Frappe
- One pony Kirsch
- One teaspoonful powdered sugar
- One whisky glass cold strong coffee
(Frappe thoroughly and serve in high glass).
From Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Breslin Cocktail
As served at Hotel Breslin, New York, N.Y., the Famous Breslin Cocktail
- One-third French Vermouth
- One-third Orange Gin
- One-third Dubonnet
(Frappe thoroughly, strain and serve in old fashioned whisky cocktail glass).
from Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
Some history on the Hotel Breslin: James H. Breslin commissioned the architects Clinton & Russell to build the Hotel Breslin, a French Renaissance structure that was started in 1903 and completed a year later at a cost of $1 million at 1186 Broadway in New York City.
Heidelberg Cup, No. 2
- 1 bottle of red Rhenish wine
- Liqueur-glass of Kirschwasser or cherry-brandy
- Strained juice of a lemon
- Half a rind of same rubbed on sugar
- Poured loaf sugar to taste
- 6 coriander seeds, bruised with a little pounded cinnamon and steeped in the liqueur till well flavoured
Mix well together and strain; pour into a jug containing a good lump of ice; then add a thin slice of cucumber, if a cool taste is desired.
From Cooling Cups and Dainty Drinks by William Terrington, 1869
Parisian Pousse Cafe
(use small wine glass)
- 2/5 Curaçao
- 2/5 Kirschwasser
- 1/5 Chartreuse
This is a celebrated Parisian drink.
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
Dundorado Cocktail
- One-half jigger Tom gin
- One-half jigger Italian vermouth
- A mixing glass half-full fine ice
- Two dashes calasaya
Mix and strain into cocktail glass.
from Modern American Drinks by George J. Kappeler, 1900
“Inasmuch as you will do this thing, it is best that you do it intelligently.”
-from the Gorham Cocktail Book
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.
from The Ideal Bartender by Tom Bullock, 1917
Harvard Cocktail
- One dash gum-syrup
- Three dashes Boker’s bitters
- Half a jigger Italian vermouth
- Half a jigger brandy
- Seltzer
Mixing glass half-full of fine ice; one dash gum-syrup, three dashes Boker’s bitters, half a jigger Italian vermouth, half a jigger of brandy. Mix and strain into a cocktail-glass, then fill up with seltzer and serve quickly.
