Daly's Bartending Encyclopedia (1903), Tim Daly

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DALY'S
Bartenders' Encyclopedia.
A COMPLETE CATALOGUE
Of the Latest and Most Popular Drinks, with
a
number
of original ones
by the Author,
and the proper method
of
serving them.
TIM DALY,
Publisher.
WORCESTER, MASS.
1903.
PRICE, 50 CENTS.
' Ml LliRARV 811
CONGRESS,
TWO COPl-U: Rir.CtlVECOpyqiAMT PMTBV
PLA85 ^t VXc
cr>rv
No.
3.
Copyright, 1903
by Tim Daly.
INTRODUCTORY.
presenting this work to the

public
take great pride in
stating that
of
close
it
the result
is
and
observation
study of the proper method
preparing
of
drinks,
'as
and
well
as
sonal experience
behind
years
Rhode
Island,
serving
mv
of
the
per-
twenty
bar
in
some
of the
most exclusive
cafes
in
Massachusetts,
New
York, Maryland,
New
Jersey, Illinois, Minnesota, and Washington,
D. C, and embodies
all
the well-known and
known to the
new and original
and a
popular drinks
trade,
number
ones, by the
author,
by him
of
heretofore
in
unpublished, but
served
such well-known hostelries as the
Parker House
in
Boston, famous the world
over for the deliciousness of
punches, and
mixed
other
cocktails,
its
drinks,
and
for
the excellence of the service.
my
In reference to
will
say
began
Lincoln House
and from the
my
in
start
personal experience
career as bell boy in the
Worcester, Mass.,
devoted
in 1882,
strict attention to
the bar business, which soon resulted in pro-
me
curing
vocation
the position
I
have
since
of
bartender, which
followed, and
have
exerted every energy to have the art of mixing drinks brought to the
tion.
of
perfec-
take pleasure in presenting the
my
experience, study and research
result of
to the public in a concise
them
stage
now
manner, enabling
to prepare a palatable concoction,
serving
it
in
and
an appetizing form.
In order to produce the most satisfactory

results the best ingredients should
be used
you
will
have a delicious concoction from every
for-
in
every instance, and
if
mula herein contained.
this is done,
do not wish to
pose as the only exponent of the art of mixology, but desire to impress the importance
apparently insignificant de-
of the following
which should be closely followed

Always have glass and silverware dry and
tails,
polished.
See that trays are clean and dry.
When
dry cocktails
use a cherry or
pecially requests
fine
customer
unless
olive
never
es-
it.
In squeezing lemons
through
ordered,
are
sieve
or
bar use, strain
for
cheese-cloth, so
that
concoction will not appear cloudy.

In mixtures where ice
glass, care should be
is
used
in
exercised to
serving-
have
it
clean and clear.
Do
not
fill
serving-glass
so
it
will
over-
flow.
Where draught
pipes
should be
beer and ales are used the

frequently and thoroughly
cleaned, and faucets kept polished.
In drinks where limes or lemons are used,
extreme caution should be exercised to avoid

having seeds in serving-glass.
In preparing hot drinks of any description,
the
serving-glass
should
be
thoroughly
rinsed in hot water, and a spoon placed in

glass, so as to
minimize the risk of breakage
and enable you
to serve the drink thoroughly
hot.
Bottled liquors of
be kept lying
down
descriptions should
all
so as to keep the corks
moist and avoid evaporation.
Have your
Bitters
glass
and bar towels
and cordials
clean.
every description
of
should be kept in the original bottles, with

the labels
clean
and
attractive,
and should
never, under any circumstance, be refilled.
When
patrons request cigars instead of
drinks, always serve
tray
them
sary to
with,
if
silver
not available.
is
In conclusion, will add
which
in a glass
it
is
enumerate the various

every bartender
hardly neceslittle
details
should be familiar
but will merely suggest keep every-
thing connected with your bar and back bar
thoroughly clean and attractive, and you
will
procure the patronage of the most desirable

class of customers,
and be enabled to serve
them with mutual satisfaction.

Very truly yours,
TIM DALY.
UNIONISM THE FUNDAMENTAL

PRINCIPLE OF EFFICIENCY.
AM
a firm
believer
unions, as
in
they tend to improve the condition

of
their
members
financially
as
well as socially, and insure to proprietors employing-
tent
My
ers'
members
personal connection with the Bartend-
Union
vinced
me
for a
of
number
of years
forming a
in
local
union
in
when
of
proposed
Worcester, Mass.,
which the outlook was very auspicious
until after the election,
license, I
cause.
has con-
the utility of organizations
that nature, and since 1889,
and
thereof compe-
and reputable men.
which resulted
in
no
have been a strong adherent to the
Our Union has been
the
standing as
men
in
means
of
same
social
other professions
whom
elevating the bartender to the
necessity requires to earn their living.
Not
only
this,
feeling of
which
but the Union has brought about a

affiliation
naturally
from the
among our members
benefits
their
fact that bartenders
employers,
no longer har-
bor feelings of jealousy or antipathy toward

each other, which, in the past, resulted in
their
making disparaging and detrimental
remarks concerning competitors' stock,
eac.
Fraternally yours,
TIM DALY.
INDEX.
Absinthe Cocktail
Absinthe Frappe
102
After-dinner Companion
110
67
Ale Sangaree
22
and 'Alf
American Velvet
25
'Alf
26
Angel's Tit
80
Angostura and Sherry

Apple Whiskey Cocktail
Apple Whiskey Sour
Apollinaris
116
59
43
Lemonade
40
Automobile
Banker's
Ill
Punch
Ill
Beef Tea
21
Bishop
17
Black Jack
Blue Blazer
34
Bottle of
37
Manhattan Cocktail
Bottle of Martini Cocktail

Bottle of
Whiskey Cocktail
47
48
77
Bracer
Brandy
Brandy
Brandy
Brandy
49
and Ginger Ale

and Gum
39
Cocktail
83
Crusta
50
36
IO
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Brandy
Bromo
Daisy
19
Egg Nog
91
Fix
22
Fizz
38
Flip
42
Float
39
Julep
53
Milk Punch
99
Punch
83
Sangaree
47
Scaffa
49
Sling
73
Smash
52
Split
56
Straight
36
98
Seltzer
Brunswick
58
Catawba Cobbler
Champagne Cobbler
Champagne Cocktail
Champagne Cup
Champagne Flip
Champagne Julep
Champagne Punch
Champagne Sour
28
89
62
97
17
89
104
93
Claret Cobbler
Claret
38
Cup
104
58
Claret Flip
Lemonade
Claret Punch
....... 41
Cocktail Frappe
40
Claret
70
Coffee Cobbler
66
Coffee Cocktail
103
II
Coffee Kirsch
College
107
Dream
79
Cream Fizz
Creme de Menthe
Creme de Menthe Columbia
Curacoa Punch
Daly's Royal Fizz
97
80
60
Daly's Sunburst
Dark
30
41
108
Secret
110
Dropped Absinthe
102
Early Bird
62
Egg Lemonade
Egg Milk Punch
Egg Sour
20
98
48
Evening Daisy
Fancy Brandy Sour
46
86
Frosted Cocktail
112
Gibson Girl
Gin and Tansy
Gin Daisy
Gin Fix
105
Gin
Gin
Gin
Gin
25
18
24
Fizz
31
Punch
69
Rickey
Sour
Glee Club Cocktail
Golden Fizz
Gum Syrup (how to prepare)
Hampshire Maid
57
High Ball
Bolland Gin Cocktail
Honeysuckle Gin Cocktail
44
Horse's
Neck
77
80
94
65
61
85
7P
4
12
Hot Apple Toddy

Hot Egg Nog
Hot Gin Sling
Hot Irish Whiskey Punch
"Hot Lemonade
Hot Milk Punch
Hot Rum
Hot Rum Punch
Hot Scotch Whiskey Punch
Hot Scotch Whiskey Skin
Hot Scotch Whiskey Sling
Hot Spiced Rum
Hot Whiskey Cocktail
Hot Whiskey Punch
Hot Whiskey Skin
53
45
70
74
52
65
74
107
64
81
76
75
109
75
83
Imperial Cocktail
Imperial
Irish
Rum
64
Punch
45
Whiskey Cocktail
99
Jamaica Rum and Daisy

Jamaica Rum Fix
Jamaica Rum Sour
Jockey Club Cocktail
John Collins
Klondike Cocktail
20
18
84
72
27
90
Ladies' Delight
98
Lemonade
21
Mamie Taylor
112
Manhattan Cocktail
Maple Gin Cocktail
Maraschino Punch
Marble Wall
59
85
78
72
Marconi Cocktail
88
Marguerite Cocktail
77
13
Martini Cocktail
68'
Medford Rum Fizz

Milk and Seltzer
Mint Julep
1(K)
Miss Liberty
Miss Mazie
113
3ft
90
30
Monte Carlo Punch
29
Morning Reviver
95
Musty Ale
New
England
107
Rum
Toddy
Old-fashioned Gin Cocktail
40
23
Old-fashioned Whiskey Cocktail
32
Olive Cocktail
71
Oyster Cocktail
68
Pawnbrokers' Delight
Pink Sour
Ping-pong Cocktail
Porter Sangaree
Port Wine Cocktail
Port Wine Punch
Port Wine Sangaree
Pousse Cafe
Pousse l'Amour
110
91
115
49
66
5f
53
92
96
Punch Victor Hugo

Remsen Cooler
96
42
Rhine Wine Cobbler

Rhine Wine Cup
Rhine Wine Punch
24
106
65
Roman Punch
43
Rooster Cocktail
73
Royal High Ball

Rum and Molasses
99
33
Rum
78
Cocktail
14
Rum Cooler
Rum Punch
109
69
Rusty Ike
St. Charles'
59
Punch
St.
Croix Crusta
St.
Croix
St.
Croix
St.
Croix Sour
31
28
Rum Fix
Rum Fizz
23
34
82
Sam Ward
113
Saratoga Cocktail
Sauterne Cobbler
Sauterne Cup
103
76
108
Sauterne Punch
Seltzer
73
Lemonade
89
Shandy Gaff
Sherry and Egg
38
Sherry Chiclcen
55
Sherry Cobbler
92
19
Sherry Flipp
Sherry
Sherry
Sherry
Sherry
87
Wine Cocktail
Wine Egg Nog
Wine Punch
Wine Sangaree
87
56
54
54
Silver Fizz
86
Sloe Gin Fizz
33
Sloe Gin
Punch
27
Soda Cocktail
Soda Lemonade
Soda Negus
State House Punch
61
20
22
33
Stifferine
95
Stomach Lining
Sunnyside Lemonade
71
63
i5
Sure Cure
9:*
Swiss Ess
Tea Cobbler
Tim and Jack
6S
',<
11
Tom Collins
Tom and Jerry (how to mix)
Tom and Jerry (how to serve)
Tom Gin Cocktail
Trilby Cocktail
6C
Turf Cocktail
75
Tuxedo Cocktail
U. C. T. Lemonade
62
Vermuth Cocktail
Whiskey Cobbler
Whiskey Cocktail
Whiskey Crusta
Whiskey Daisy
Whiskey Fizz
Whiskey Julep
Whiskey Punch
Whiskey Rickey
Whiskey Smash
White Mountain
Yale Punch
57
44
84
61
71
29
81
101
87
32
26
82
94
^50
85
100
CHAMPAGNE
Use medium
FLIP.
size thin bar glass.
fresh, cold egg.
bar spoonful of sugar.
4 or 5 very small lumps of ice.

Fill
glass with champagne, shake
well
and quickly, taking care to have shaker fit

tightly over the glass.
This drink should be consumed as expeditiously after being served as possible.
For the high liver with that tired feeling in
the early hours of the morning, the above is
he acme of perfection.
BISHOP.
\i
Use
i
large bar glass.
sugar dissolved
spoonful of
in
half
wine-glass of water.
i
or 2 dashes of lime juice.
2 or 3 dashes of orange bitters.

J
glass of fine ice.
3 dashes of
Jamaica rum.
Fill the glass
the top with
with claret, spoon well, dress
fruit,
and serve with straws.

17
GIN DAISY.
Use
I
mixing
glass.
spoonful of sugar.
3 or 4 dashes of lime juice.
Half
i
fill
the glass with fine
ice.
squirt of seltzer water.
Dissolve with the lime juice.

i
wine-glass of Holland gin.
pony glass of white curacoa.

J
Spoon well, then take a fancy stem
put in
fruit in season, strain the
glass,
and
serve.
JAMAICA RUM
Use
-J
glas:,
mixture into
spoonful
of
a large
FIX.
Bi
bar glass.
sugar dissolved in
little
water.

pony glass of pineapple syrup.
wine glass of Jamaica rum.

the glass with fine ice, spoon well, decorate the top with fruit, and serve with
i
Fill
^traws.
18
BRANDY
Use
DAISY.
a large bar glass.
\ spoonful of sugar.
2 or 3 dashes of lime juice
dissolve
in
water.
little
pony
glass of yellow chartreuse;
fill
the
glass with fine ice.

i
glass of
Mix
brandy (Hennessey).
well with spoon; place the fruit in a
fancy stem glass, strain the ingredients into

it,
and
serve.
SHERRY AND EGG.

Use
Pour
a fancy
a small
stem
quantity of
glass to prevent the
glass.
wine into the
egg from sticking
to the
then break a fresh egg into the glass,

place the glass on the bar, and fill it with
glass
sherry wine, and serve.
For a person who is run down, or threatened with nervous debility, there is no decoction so far discovered which can equal it as a
stimulant, it being one of the instances when
it
is
quality not quantity that counts.
19
JAMAICA RUM AND DAISY.

Use
mixing
glass.
2 or 3 dashes of gum syrup.

2 or 3 dashes of orange curacoa.
i wine glass of Jamaica rum.
Half fill the glass with fine ice.
Mix
well
with spoon, strain into a cocktail glass, and

serve.
EGG LEMONADE.
Use
i
5 or
i
a large bar glass.
spoonful of sugar.
6 dashes of lemon juice.
fresh egg.
Fill the glass
with fine
ice,
and the balance
with water.
Shake well with a shaker,
strain
into
large thin glass, and serve.
very refreshing
beverage,
containing
considerable nutrition, and entirely without a

vestige of alcohol.
SODA LEMONADE.
Use
I
a large bar glass.
spoonful of sugar dissolved in a squirt of
seltzer.
20
2 or 3 dashes of lemon juice,

i bottle of plain soda water.
Fill the glass
with fine
spoon
ice,
well,
and
serve with straws.
BEEF TEA.
Use
mug.
a small china
J teaspoonful of the beef extract.

Fill the mug with hot water, put in
salt
and pepper
to suit taste,
little
and serve with
a spoon.
On
a cold, blustry day the above
is
unsur-
passed for warming the system and imparting strength and vigor to the entire body
without the aid of any alcoholic ingredients.
LEMONADE.
Use a
large bar glass.
2 spoonfuls of sugar.
5
or 6 dashes of lemon juice.
Fill
the
glass with
fine
ice,
the
balance
with water; shake well, decorate with

21
fruit,
ALE SANGAREE.
Use
mixing
glass.
i spoonful of sugar.
Dissolve in half a wine glass of water.
Fill the glass
on
top,
and
with
ale,
grate a
little
nutmeg
serve.
BRANDY
Use
FIX.
mixing
glass.
i spoonful of sugar dissolved
in
little
seltzer water.
2 or 3 dashes of
lemon
juice.
\ pony glass of pineapple syrup.

i or 2 dashes of chartreuse (yellow).
wine glass of brandy (Hennessey).

the glass with shaved ice, spoon well,
decorate with fruit, and serve with straws.
i
Fill
SODA NEGUS.
(About one
i
pint port wine.
12 lumps loaf sugar.
8 cloves.
22
quart.)
Bar spoonful of grated nutmeg.

Place
ingredients
in
warm
a saucepan;
and stir well, but do not allow to boil.

Pour into bowl, and add bottle of soda.
The above makes a most delightful, mild,
hot drink for a home party, and can be indulged in by moderate drinkers without any
unpleasant consequences.
ST.
CROIX RUM
Use
^ spoonful of
water.
mixing
FIX.
glass.
sugar dissolved
in
little
J pony glass of pineapple syrup.

i-| wine glass of Sit. Croix rum.
Fill the glass with fine ice, spoon well, decorate the top with fruit, and serve with
straws.
OLD-FASHIONED GIN COCKTAIL.

Use
a gin glass.
1-3 of a glass of water.
J spoonful of sugar;
well.
23
dissolve
the
sugar
2 or 3 dashes of bitters (Angostura).

i small lump of ice.
2-3 glass of gin.
Twist a piece of lemon peel and drop in

Mix well with a spoon, and serve.
This drink is extremely popular with elderly persons who have been good fellows
the glass.
for a generation.
RHINE WINE COBBLER.

Use
mixing
spoonful of sugar.
wine glass
glass.
of seltzer water; dissolve well
with a spoon.
ij wine glass of Rhine wine.
Fill the glass
orate
with
with fine
orange,
ice,
spoon
pineapple,
well, dec-
berries, etc.,
Commended
highly by the royalty of Ger-
many, and called
for extensively
by the up-
per class of the fatherland.
GIN FIX.
Use
mixing
glass.
^ teaspoonful of sugar dissolved in a

seltzer.
24
little
J pony glass of pineapple syrup.
wine glass of honeysuckle gin.

the glass with fine ice, spoon wel
dress with fruit, and serve with straws.
i
Fill
AND
'ALF
Use
large ale glass.
\ glass of porter;
glass with old ale
An
'ALF.
fill
the
balance
see that the drink
the
cold.
many
many more.
old English favorite in vogue for
generations, with prospects of
AND TANSY.
GIN
Use
This
tonic,
of
is
is
whiskey
glass.
old-fashioned
but
excellent
prepared by steeping a bunch of

a bottle of Holland gin, which ex-
and
tansy in
an
is
tracts the essence.
In serving, place the glass, with a lump of

before the customer, and
ice
dropped into
let
him help himself from the
it,
ing the preparation.
25
bottle contain-
WHISKEY JULEP.
Use
I
mixing
glass.
spoonful of sugar.
J wine glass of seltzer water.

Take 4 or 5 sprigs of mint, and press
them in the seltzer water until the flavor of
the mint is extracted; fill the glass with fine
ice.
1
wine glass of whiskey
rate with
mint,
orange,
shake well, deco-
pineapple,
berries,
etc.
Dash with Jamaica rum,
sprinkle
little
sugar on top, and serve with straws.
most palatable decoction, which leaves
an extremely pleasant aroma to the breath,

as well as a pleasing taste.
AMERICAN VELVET.
(For a party of four.)
Use
a large fancy glass.
champagne (Pommery
pint of
pint of Guinness stout.
Fill the glass half full
Sec).
with porter, the bal-
ance with champagne.

Mix slowly with a spoon, and serve.
26
One
of the
good ones, where the
cost
is
not to be considered, and the best of ingredients should be used.
SLOE GIN PUNCH.

Use
i
mixing
glass.
spoonful of sugar dissolved
little
shake
well,
in
seltzer water.
1
spoonful of raspberry syrup,
i^ wine glass of Sloe gin.
Juice of half a lime.

i
piece of pineapple.
3 or 4 blackberries.
2 or 3 dashes of benedictine.
Fill
the glass with
fine
ice,
decorate with fruit in season, and serve with

straws.
JOHN COLLINS.
Use
mixing
glass.
Juice of one whole lemon.
lumps of ice.
wine glass of Holland gin.
3 or 4 small
i
27
Fill
glass with
the
and
well,
water,
seltzer
spoon
serve.
This drink must be consumed by the customer as soon as mixed, in order not to let
the foam run over the top of the glass.
CATAWBA COBBLER.
Use
teaspoonful
mixing
glass.
sugar
of
dissolved
in
seltzer water.
little
orange.
slice of
slice of pineapple.
Fill
up one-half the glass with
fine ice, the
balance with Catawba wine, spoon well, dress
with
fruit,
For
mixture that
delicious
non-alcoholic this
is
the
acme
is
almost
of perfection.
CROIX CRUSTA.
ST.
Use
Peel a clean
mixing
lemon
in
place peel in wine glass so

tire inside.
28
glass.
one long string;

it
will line the en-
Dip the edge of glass and lemon peel

powdered sugar and mix as follows
in
3 or 4 dashes of orchard syrup,
dash bitters (Angostura).
i glass of fine ice.

i small dash of lemon
juice.
2 dashes of maraschino,
i
wine glass of St. Croix rum.

well and strain into wine glass, orna-
Mix
ment with
fruit in season,
and
serve.
WHISKEY COBBLER.
Use
mixing
glass.
i teaspoonful of sugar dissolved in a
little
water.
2 slices of orange.
i or 2 dashes of benedictine.
ij wine glass of whiskey.
Fill
the
dress with
glass with
fruit,
fine ice, spoon

MONTE CARLO PUNCH.

Use
punch
glass.
Juice of one whole orange,

i spoonful of sugar,
i
pony
glass of brandy.
29
well,
or 2 dashes of benedictine.
Add
fine
shaved
ice
and
the glass with
fill
claret.
Spoon
well,
add spray
of
mint,
fruit
in
season, and serve with straws.
punch was originally prepared at

world-renowned gambling
resort, and immediately became popular with
the habitues, and the formula was brought
to the United States by an American gentleman, and it has since become extremely popular with the members of the most exclusive
This
Monte
Carlo, the
clubs in the country.
CREAM
Use
FIZZ.
mixing
glass.
| spoonful of sugar.
3 or 4 dashes of lemon juice.
J pony glass of pure cream,
i
wine glass of Maple

up the glass with
Fill
Shake
gin.
fine ice.
well, strain into a fizz glass,
seltzer water,
and
serve.
30
fill
with
CHARLES PUNCH.
ST.
Use
punch
glass.
spoonful of sugar dissolved in
little
seltzer.

i pony glass of brandy (Hennessey).
I
wine glass of port wine.

of orange curacoa.
\ pony glass
Fill
the glass with fine
ice,
mix
well with
spoon, ornament with fruits in season, and

serve with straws.
This punch was

Charles Hotel at
first
New
served
at
the
Orleans, La., and
St.
is
an
extreme favorite with Southern people.
GIN FIZZ.
Use
i
little
mixing
glass.
spoonful of sugar dissolved well
in
seltzer water.
3 dashes of
lemon
juice.
\ glass of fine ice.

I wine glass of Tom gin.
Shake
seltzer water,
and
serve.
3i
fill
with
OLD-FASHIONED WHISKEY
COCKTAIL
Use
1
lump
whiskey
of loaf sugar
glass.
dissolved in 1-3 glass
of water.
2 or 3 dashes of bitters (Angostura).

1 small lump of ice.
J wine glass of whiskey.

Twist a piece of lemon peel and drop it in
the glass.
Mix well with a spoon, and
serve.
This mixture
is
called for very
connoisseurs, and should

with loaf sugar.
WHISKEY
Use
i
spoonful of
much by
mixed
always be
FIZZ.
a mixing glass.
sugar dissolved
in
little
fill
with
seltzer water.
2 or 3 dashes of
lemon
juice.
wine glass of whiskey.

Fill up the glass with fine ice.
Shake well, strain into a fizz glass,
^eltzer water, and serve.
1
32
RUM AND MOLASSES.

Use
Pour
whiskey
glass.
a small quantity of
rum
into
it
to
cover the bottom of the glass.
Then take
and place
rum
of
it
a spoonful
of
to the
This drink
molasses
black
and hand the bottle
in the glass,
customer to help himself.

is
considered very good for a
cold, or to prevent la grippe.
SLOE GIN
Use
\ spoonful
mixing
FIZZ.
glass.
sugar dissolved
of
in a little
seltzer water.
3 dashes of
lemon
\ glass of fine
i
juice.
ice.
wine glass of Sloe
gin.
Shake well, strain into a

seltzer, and serve.
fizz glass,
fill
with
little
STATE HOUSE PUNCH.

Use
1
spoonful of
water or
punch
glass.
sugar dissolved
seltzer.
2 or 3 dashes of
lemon
33
juice.
in
Mount Vernon whiskey.
\ glass of
1
pony glass
of
Fill the glass
Jamaica rum.
with fine
mix
ice,
well with
spoon, decorate with orange, pineapple, berries,
etc.,
top
with
off
it
claret,
and
serve
with straws.
This punch derived

that
it
was served
its
name from
near the Massachusetts State

ton,
and
the fact
in the first-class hostelries
House
at
Bos-
once became very popular with
at
the legislators.
CROIX RUM
ST.
Use
i
mixing
FIZZ.
glass.
spoonful of sugar dissolved in a
little
seltzer water.

i
wine glass of
St.
Croix rum.
up the glass with shaved ice.

Shake well, strain into a fizz glass,
seltzer water, and serve.
Fill
fill
with
BLACK JACK.
Use
a small bar glass,
Croix or Jamaica rum.
wine glass of
teaspoonful of black molasses.
If
called
St.
for in
summer, mix
34
in
little
water and fine
ice
if
in the winter,
glass with hot water, grate
little
rill
the
nutmeg
on top, and serve.
TOM
Use
i
COLLINS.
mixing
glass.
spoonful of sugar.

2 or 3 small lumps of
ice.
wine glass of Tom gin.

Fill the glass with plain soda, spoon well
i
but slowly, and serve.

In serving this drink do not
so, the
foam
will
let it stand if
run over the top of the
;
glass.
MEDFORD RUM
Use
1
FIZZ.
a mixing glass.
little
seltzer water.
2 or 3 dashes of
lemon
juice,
wine glass of Medford rum.

Fill up the glass with fine ice.
i
Shake
seltzer water,
and
serve.
35
fill
with
BRANDY STRAIGHT.
Use
whiskey
glass.
Put a piece of ice in the glass, and let the

customer serve himself from the bottle, with
plain soda water on the side.
Whiskey Straight and Gin Straight are
served in the same way, with ice water on
the side.
BRANDY AND GUM.

Use
whiskey
glass.
gum.
or 2 dashes of
or 2 small lumps of
ice.
Place a bar spoon in the glass, and hand

this,
with a bottle of brandy, to the customer
to help himself.
Whiskey and gin
are served in the
same
manner.
MISS LIBERTY.
Use
a fancy
stem
glass.
Peel an orange in one long, narrow string

twist the
same
in
cork-screw fashion; then
place in centre of the glass, with one end pro-
truding over top of glass
36
surround with
fine
crystal ice, well packed.
Fill
the
glass
and
parfait d'amour, 1-3 maraschino,
1-3
with
fill
creme de
violette.
Serve with straw.
Discovered at a collation served at Wash-
ington in honor/ of representative officers of

the
army and navy, and voted by them
in-
vincible.
BLUE BLAZER.
Use two mugs with
handles.
-|
pony glass gum syrup.
wine glass Scotch whiskey.
Mix
well with a
little
hot water, then ignite
and pour rapidly from one mug to

the other three or four times, which will give
the liquid
the appearance of a stream of
nutmeg on
little
mugs
top,
fire.
and serve
originally used, as
it
in
will
Grate a
one of the
the
retain
heat.
great favorite with bartenders
experts and can handle the
manner
who
in
are
such
as to give the appearance of a pyro-
technical display,
ity in
mugs
and thus show
the art of mixology.
37
their dexter-
CLARET COBBLER.
Use
mixing
glass.
teaspoonful of sugar dissolved in a
little
seltzer water.
i
or 2 slices of orange,
or 2 slices of pineapple.
2 wine glasses of claret wine.

Fill the glass
dress with fruit
with
fine
BRANDY
Use
i
spoon
ice,
well,
serve with straw.
FIZZ.
mixing
glass.
spoonful of sugar.
2 or 3 dashes of
little
lemon
juice dissolved in a
seltzer water.

Fill the glass with fine ice, shake well,
strain into a fizz glass, fill up with seltzer,
i
and serve.
SHANDY GAFF.
Use
Fill
large ale glass.
the glass half
full of
old ale.
the other half with ginger ale

a spoon,
and serve.
38
stir
Fill
the
well with
mild and exhilarating drink, effervescent

measure, and pleasing to the
a slight
in
taste.
BRANDY FLOAT.
Use
Fill
the glass
Cover
it
pony
glass.
with brandy (Hennessey).
with a whiskey glass
tightly
to-
and turn them over quickly so the

pony glass will remain upside down in the
whiskey glass. Then half fill the whiskey
gether,
glass with plain soda or seltzer
pony glass
slowly, so the
brandy
take out the

will float
on
the top.
BRANDY AND GINGER

Use
i
ALE.
large thin bar glass.
piece of clean
ice.

Fill the glass with Belfast ginger ale.
i
mild-tasting
consequences
if
mixture, but
indulged
39
in
deceiving
with impunity.
in
APOLLINARIS LEMONADE.
Use
i
mixing
glass.
spoonful of sugar.

Fill the glass with fine ice, the balance
with Apollinaris water.
Stir
well
wjth
spoon, and serve with straws.
NEW ENGLAND RUM

Use medium
J
TODDY.
size bar glass.
little
water.
i
small lump of
ice.
Twist a piece of lemon peel in the glass.

i wine glass of New England rum.
Serve with a small bar spoon.
It is conceded by many that this old timer
was originally landed from the Mayflower at
Plymouth Rock by the Pilgrim Fathers, and
was the
real
means
of conciliating the native
Indians.
COCKTAIL FRAPPE.
Use
2 or 3 dashes of
i
light dash of
mixing
gum
glass.
syrup,
Angostura
40
bitters.
2 "3 jigg er f whiskey.

Fill up the glass with fine
shaved ice.
Shake with a shaker until the outside of the
shaker is white with frost, strain into a

straight bar glass, twist a piece of lemon peel
on top, and serve.

Manhattan and Martini Cocktail should be
made the same way, except using orange
bitters.
CLARET LEMONADE.
Use
i
mixing
glass.
spoonful of sugar.
3 or 4 dashes of
Fill the glass
lemon
with fine
juice.
ice,
the balance with
Shake well with a shaker, decorate

with fruit in season, and top it off with claret,
water.
CREME DE MENTHE.
Use a
Take the
glass
cocktail glass.
and pack
it
with very fine
ice.
Fill
the glass with creme
serve with small straws.
41
de menthe, and
In
case you are
Menthe Frappe, put
asked for a Creme de

the above ingredients
bar glass fill the glass with fine

shake well until the outside of the
shaker is white with frost, strain into a cockin a large
ice
tail
glass,
and
serve.
REMSEN COOLER.
Use large
thin bar glass.
Peel the rind of a lernon and place
it
in the
side of the glass.

i
piece of clean
ice.
wine glass of Honeysuckle gin.

Fill the glass with imported club soda, stir
slowly with a spoon, and serve.
Scotch whiskey may be used if preferable
i
to the taste.
BRANDY
Use
mixing
spoonful of sugar.
fresh ^gg.
wine glass
pony glass
Fill the
of
FLIP.
glass.
brandy (Hennessey).
of pure cream.
glass with
fine
strain into a fancy
stem
nutmeg on
serve.
top,
and
42
ice,
shake
glass, grate a
well,
little
APPLE WHISKEY SOUR.

Use
mixing
glass.
spoonful of sugar.
2 or 3 dashes of
lemon
juice.
squirt of seltzer water; dissolve well.
^ glass of fine
ice.
wine glass of apple whiskey (sometimes
called cider brandy).
Spoon
fruit,
well, strain into a sour glass,
put in
and serve.
As is known to many, any mixture of

which apple whiskey forms a component part
is
some part of the state of

and the foregoing is no excep-
the offspring of
New
Jersey,
tion.
ROMAN PUNCH.
Use
1
punch
glass.
spoonful of sugar dissolved
in
little
plain soda.
Juice of
whole orange.
2 dashes of curacoa.
-J

glass of Jamaica rum.
pony
Fill
the glass with fine
43
ice,
mix
well with
spoon, dash with claret wine, decorate with

fruit in season,
The standard punch
for parties, receptions,
and very palatable.
etc.,
HOW TO
SERVE TOM AND JERRY.
Use
Tom
and Jerry mug.
2 spoonfuls of batter.
i
i

pony
Fill
spoon
the
mug
well,
with hot water, or hot milk
then pour the mixture from one
mug
to the other four or five times, grate a
little
nutmeg on
top,
and serve.
HIGH BALL.
Use
i
or 2 small lumps of ice.

wine glass of Plymouth
Fill
If
mix
a fizz glass.
gin.
the glass with ice cold syphon seltzer.
customer requires whiskey or brandy,

same manner.
in the
This, without doubt, is the blue ribbon

long drink in which an alcoholic fluid is a
factor.
44
HOT EGG NOG.

Use
i
mixing
glass.
fresh egg.
\ wine glass of Cognac.

\ wine glass of Jamaica rum.
Fill the glass with boiling hot
ring contents well while
grate
nutmeg on
top,
and
milk,
adding the
stir-
milk;
serve.
be found very beneficial to

delicate persons, as it is not only a tonic, but
strengthening and, if used regularly, will assist very materially in building up the sysThis drink
will
tem.
IMPERIAL RUM PUNCH.

4 quarts of Apollinaris water.
i
pint of claret.
3 pints of
i pint of
i
Jamaica rum.
Medford rum.
pint of brandy.
\\
pounds
of sugar.
Juice of io lemons.
i
pineapple pared and sliced.
4 oranges sliced.
i wine glass of curacoa.
i
gin glass of raspberry syrup.
45
Put
in a
punch bowl and pack
punch
in ice;
add
Serve with ladle in small
berries in season.
glasses.
EVENING DAISY.
Use
mixing
glass.
J glass of fine shaved ice.

i
spoonful of sugar.
3 or 4 dashes of absinthe.
White
of one egg.
wine glass of Irish whiskey.
Shake well, strain into a wine glass, and
i
serve.
HORSE'S NECK.
Use
a large thin bar glass.
Peel a lemon in one long string, place
in a
glass with one end projecting over the edge

of glass
fill
add a large piece
of clean ice,
and
the glass with imported ginger ale.
A temperance drink which is refreshing

and has an appetizing and inviting appearance.
46
BOTTLE OF MARTINI COCKTAIL.

Use bar shaker
i
pony glass
pony glass
Half
fill
of
for mixing.
orange
bitters.
of maraschino.
the shaker with fine
ice.
1-3 bottle of
French vermuth.
2-3 bottle of
Tom
Mix
well with
gin.
spoon,
strain
into
full
quart bottle, cork and label.
Always use a dark-colored bottle when

mixing cocktails for a party.
This is supposed to be a very dry cocktail.
Ice
should always
used
be
in
making
bottled cocktails.
BRANDY SANGAREE.
Use
Half
fill
mixing
glass.
glass with fine ice.
J wine glass of water.

1
spoonful of sugar.
glass of brandy.
Shake
well, strain into a
nutmeg on
top,
and serve.
47
stem
glass, grate
BOTTLE WHISKEY COCKTAIL.

Use bar shaker
for mixing.
the shaker one-third
Fill
full of fine ice.
\ wine glass of gum syrup.

i pony of benedictine.
pony glass of bitters (Angostura).

Pour in one quart of good whiskey; mix
well with long bar spoon, strain into a quart

bottle,
is
cork and
label,
and your preparation
ready for delivery to customer.
EGG SOUR.
Use
mixing
glass.

I
pony
glass of brandy (Hennessey).
yolk of an egg.
glass of curacoa.
f glass of finely shaved ice.

Shake well and strain into
fancy stem
glass.
The above might almost be

prescription
instead
can be obtained
sive
cafes
of
at well
classed as a
mixed
drink, but
regulated and exclu-
where competent dispensers are
employed.
48
BOTTLE MANHATTAN COCKTAIL.

Use bar shaker
gum
J wine glass of
-J
pony glass
pony glass
Half
fill
for mixing.
syrup.
of bitters (Angostura).
of
orange curacoa.
the shaker with fine ice.
1-3 bottle of
vermuth.
2-3 bottle of
good whiskey.
Stir well
full
with long bar spoon, strain into a
quart bottle, and cork.
Place an attractive label on the bottle, and
you
will
have a bottle of cocktail that
will
please your most exacting patron.
PORTER SANGAREE.
Use
mixing
glass.
2 spoonfuls of sugar dissolved in water.

3 or
4 lumps of
Fill
the glass with
grate
nutmeg on
ice.
porter,
stir
top.
BRANDY SCAFFA.
Use pousse
cafe glass.
J glass of raspberry syrup.

i glass of maraschino.
49
well,
and
i glass of chartreuse (green).

Top off with brandy, and serve.
One
of the pretty ones, with a
which,
fect,
if
rainbow
ef-
very
at-
properly prepared,
is
tractive.
WHISKEY SMASH.
Use
i
mixing
glass.
spoonful of sugar.
wine glass of seltzer water.

2 or 3 sprigs of fresh mint; dissolve well
until the essence of the mint is extracted.
Half fill the glass with fine ice.
i wine glass of whiskey.
i
Mix
well with a spoon, strain into a fancy
stem glass, put
in fruit,
and
serve.
BRANDY CRUSTA.
Take a lemon and
cut off the ends, peel off
the whole rind, and place
it
inside of a
wine
glass rub a slice of lemon around the edge

of the glass, dip the glass in powdered sugar,
then take your mixing glass and mix as fol;
lows
50

i or 2 dashes of bitters (Angostura).
i
2 dashes of white curacoa.

i
Fill the glass
with fine
ice,
mix well^with
spoon, strain into a fancy stem glass, dress

with
fruit,
and
serve.
SWISS ESS.
Use
a mixing glass.
i or 2 dashes of lime juice.
2 or 3 dashes of absinthe.
i
fresh
Qgg (white
only).
J glass of brandy (Hennessey).

2 or 3 dashes of maraschino.
Fill the glass
with fine
ice,
shake well with
a shaker, strain into a sour glass,
phon
A
gone
seltzer,
and
with sy-
fill
serve.
combination which eradicates

feeling, and at the same time
that
is
to the stomach, but should be taken in

ration, as
cordial
is
mode-
an excessive use of any form

injurious.
5i
all-
healing
of
HOT LEMONADE.
Use
I
glass.
spoonful of sugar.
5 or 6 dashes of
Fill the glass
and
mixing
lemon
juice.
with hot water, spoon well,
serve.
one of the best known preventif taken at its incipiency, but

should only be taken immediately before retiring, as it opens the pores of the entire
This
is
ives for a cold
body.
BRANDY SMASH.
Use
I
spoonful
of
mixing
glass.
sugar dissolved
in
small
quantity of mineral water.
Crush 3 or 4 sprays of mint

is
until essence
extracted.
i
Fill
the glass with fine
strain into a sour glass;
lemon and
fruit in season.
52
ice, stir
add
well,
slice of
and
orange,
PORT WINE SANGAREE.

Use
i
or 2 lumps of
a sour glass.
ice.
Fill
the glass with port wine,
grate a
nutmeg on
little
stir well,
and
top.
HOT APPLE TODDY.

Use
large hot water glass.
\ of a small baked apple.
wine glass of apple jack.

the glass with hot water, mix well with
a spoon, grate a little nutmeg on top, and
serve with small bar spoon.
One of the best to break up a cold, if taken
i
Fill
at its inception.
BRANDY JULEP.
Use
mixing
glass.
\ wine glass of mineral water.
Crush 3 or 4 sprigs of mint until essence
is
extracted.
i

53
Fill the glass
with shaved ice, and shake well.
Ornament with sprays

and
fruit in
ized sugar
of mint, sliced orange,
season, sprinkle
on
pulver-
little
and add a dash
top,
of
Jamaica
rum.
This stimulant is an extremely exhilarating one, and a great favorite with the elite of
the South, where it has been in vogue for
many
years.
SHERRY WINE PUNCH.

Use
i
punch
glass.
or 2 dashes of raspberry syrup.
spoonful of sugar.
1-3
wine glass of seltzer water.

1^ wine glass of sherry wine.
Fill
the glass with fine
shaker,
ice,
dress the top with
shake well with

fruit
in
season,
SHERRY WINE SANGAREE.

Use
a sour glass.
1
or 2 lumps of
ice.
wine glass of sherry wine.

Stir well and add a little nutmeg.
1
54
SHERRY CHICKEN.
Use
i
mixing
glass.
spoonful of sugar.
J wine glass of sherry wine.

i fresh egg.
i
-|
glass of fine ice.
Shake
grate a
well, strain into a fancy
little
nutmeg on
delicious mixture
dients,
which
is
and
top,
of
stem
glass,
serve.
nourishing ingre-
harmless in
its
consequences.
PORT WINE PUNCH.

Use
-J
punch
glass.
spoonful of raspberry syrup.
J spoonful of
sugar dissolved
in
in
season,
little
seltzer water.
2 or 3 dashes of maraschino.
Fill the glass
with fine
ice.
i^ wine glass of port wine.
Spoon well, decorate with

fruit
drink very popular with the
are very moderate
and very
drinkers, as
palatable.
55
fair
it
sex
is
who
sweet
SHERRY WINE EGG NOG.

Use
mixing
spoonful of sugar.
fresh egg.
I-J
i
glass.
wine glass of sherry wine.

glass of brandy (Hennessey).
pony
\ glass of
fine ice.
Fill the glass
with milk, shake well, strain
into a large bar glass, grate a
little
nutmeg
on top, and serve with straws.

Unsurpassed as an invigorator, not only
for
many
time as
a short
are,
but
it
will
in
two
stand by you for a considerable period.
BRANDY
Use
medium
SPLIT.
thin bar glass.
pony glass
or 2 small lumps of
bottle of club soda.
Fill
up the
of brandy.
glass,
ice.
and divide equally
champagne glasses.
A good bracer to start
star
man
to business
morning, with his pipes cleaned, and

courage under his vest.
in the
56
HOW TO
MIX TOM AND JERRY.
Take 18 strictly
Break the same
fresh eggs.
into
two punch bowls, the
whites in one, and the yolks in the other.

Then take an egg beater and beat the
whites of the eggs to a
2 spoonfuls of sugar and
The
yolks of
stiff
froth
eggs are
the
then add
mix thoroughly.
then
to
be
beaten until they are as thin as water, after

which mix the yolks and whites together
and add sufficient powdered sugar to have

the mixture attain the consistency of a light
Stir the mixture from time to time
batter.
to prevent the eggs from separating.
GIN RICKEY.
Use
sour glass.
Squeeze the juice of one lime into

i
small
lump
it.
of ice.
wine glass of Plymouth gin.

the glass with syphon
Fill
seltzer,
and
serve with small bar spoon.
This drink was devised by the late Colonel

Rickey of Kentucky, whose fame as a congenial friend and dispenser of hospitality, as
57
well
as a judge
of
liquid refreshments,
appetizing
is
and
edibles
world-wide, and
it
is
universally conceded that for a drink contain-
ing an alcoholic ingredient
it
is
the
most
cooling and refreshing beverage known.
CLARET
Use
FLIP.
mixing
glass.
2 bar spoonfuls of sugar.

i
fresh egg.
i^ wine glass of claret.

2-3 glass
full of
shaved
ice.
Shake thoroughly, and strain into a fancy

bar glass, adding a little nutmeg on the top.
BRUNSWICK.
Use
mixing
glass.
spoonful of powdered sugar.
fresh cold egg.
Half fill the glass with fine ice, fill

up the balance with milk; sha'ke up well,
strain into a large bar glass, grate a little
nutmeg on top, and serve with straws.
The above is a good substitute for a
breakfast for persons whose appetite has
abandoned them and who are feverish and
require something strengthening.
58
MANHATTAN COCKTAIL.
Use a mixing glass.
Half fill with fine ice.
i
dash of Angostura bitters.
wine
glass of whiskey.
^
glass
of vermuth.
wine
^
Stir
with spoon, strain into a cocktail
and serve.
and lasting friend to
glass, put in a cherry or olive,
One
that
a dear
is
Bohemians, and probably called for

more extensively than any other morning
the
favorite.
RUSTY
Use
Squeeze
into
i
the
IKE.
a rickey glass.
juice
one
of
whole lime
it.
or 2 small lumps of
ice.
wine glass of Medford or New England rum.

Fill the glass with ginger ale, and serve
with a small bar spoon.
i
APPLE WHISKEY COCKTAIL.

Use
2 dashes of
i
mixing
gum
glass.
syrup,
dash of Angostura
59
bitters.
f wine glass of apple whiskey.

Spoon well and strain into a
glass, twist a piece of
and serve.
This drink
of
New
is
Jersey,
cocktail
lemon peel on
much called for in

the home of apple
top,
the state
jack.
DALY'S ROYAL FIZZ.

Use
^
fill
mixing
glass.
the glass with fine
ice.

2 or 3 da'shes of lime juice.
I
spoonful of powdered sugar.
pony
of cream.

i whole egg.
Shake well in shaker and strain into a
fizz glass
fill with
cold syphon seltzer,
spoon well, and serve.
This fizz was devised by Mr. Daly a'fter
exhaustive research and has been highly
commended by every one having had the
good fortune to imbibe one, and its popularity is growing daily wherever it has been
i
introduced.
6o
SODA COCKTAIL.
Use
3
lumps of
mixing
glass.
ice.
6 dashes of Angostura bitters.

i or 2 slices of orange.
a
Fill up the glass with seltzer drawn from

syphon place a spoon on top of the glass
;
with pulverized sugar, for the customer to put in himself.

In mixing be very careful not to let the
foam run over the top of the glass.
filled
An early morning concoction to alleviate

headache and settle the stomach.
U. C. T.
Use
i
LEMONADE.
mixing
glass.
large teaspoonful of sugar.

Fill up the glass with ice, the balance
with water shake up well in a shaker, dash
;
with Jamaica rum, and serve with straws.

This drink is called for by members of
the United Commercial Travelers' Association throughout the country, and, as
named
it
was
honor of their association, they

are extremely partial to it.
in
6i
CHAMPAGNE COCKTAIL.
Use
small lump of
Fill
goblet.
of sugar.
Angostura
3 da'shes of
i
champagne
Take a lump
bitters.
ice.
the goblet with wine,
stir
with a
spoon, twist a piece of lemon on top, and

serve.
\ pint of wine
is
suitable for one cocktail.
all morning cockand under no circumstances should

anything but the best of imported champagne be used, and the drink should be icecold and consumed slowly.
This
the cream of
is
tails,
EARLY
Use
star
Fill f full of
Add
BIRD.
champagne
syphon
glass.
seltzer.
dashes of absinthe.
Float small quantity of brandy on top,
3
and serve.
TUXEDO COCKTAIL.
Use
mixing
glass.

2 dashes of orange bitters.
2 dashes of maraschino.
62
J wine gla'ss of French vermuth.

J wine glass of maple gin.
Spoon well and

glass
put
in a
lemon peel on
strain
into
cocktail
cherry and twist a piece of
and serve.
top,
SUNNY SIDE LEMONADE.

Use
i
mixing
glass.
large spoonful of sugar.

up the glass with fine ice, the balance
with water; shake well in a shaker, dash
with port wine, ornament with fruit in
sea'son, and serve with straws.
5 or
Fill
TRILBY COCKTAIL.
Use
Fill
with
mixing
glass.
fine ice.
2 da'shes of orange bitters.

i
dash of absinthe.
2 dashes of parfait d'amour.
^ wine glass of Scotch whiskey.

i wine gla'ss of French vermuth.
Spoon well, strain into a cocktail glass,
put
in
cherry, twist a piece of orange
peel on top,
and serve.
63
HOT SCOTCH WHISKEY PUNCH.

Use hot whiskey
I
lump
glass.
of loaf sugar.
Half fill the glass with hot water.

Dissolve the sugar.
i
slice of
lemon.
with Scotch whiskey.

with spoon, grate a little nutmeg on
Fill the gla'ss
Stir
top,
and serve.
IMPERIAL COCKTAIL.
Use
Half
fill
with
a mixing glass.
fine ice.
or 2 dashes of aromatic bitters.
dash of maraschino.
^ wine gla'ss of French vermuth.

^ wine glass of Plymouth gin.
Spoon
well, strain into a cocktail glass,
put in an olive, and serve.

The above is very popular with Europeans of the better class, particularly the
French, who are extremely fond of cordials
of all descriptions.
64
FORMULA FOR MAKING A SIMPLE SYRUP, COMMONLY

CALLED "GUM."
Take two pounds of rock ca'ndy or 2-|
pounds of loaf sugar and place in one quart
of water and allow to simmer over a slow
fire until thoroughly dissolved (care should
be taken not to allow it to come to a boil,
as the gum in that event is apt to spoil)
filter through a clean piece of cheese cloth,
and your gum is ready for use.
HOT MILK PUNCH.

Use
mixing
glass.
teaspoonful of sugar.
wine glass
brandy (Hennessey).
of
^ wine glass of St. Croix rum.

Fill the glass with hot milk, stir well
with spoon while
meg on
filling;
grate a
little
nut-
top, a'nd serve.
RHINE WINE PUNCH.

Use
i
punch
glass.
large spoonful of sugar dissolved in a
little seltzer.
lemon juice.
up the glass with fine shaved
2 or 3 dashes of
Fill
65
ice,
the
balance with Rhine wine
mix well with
spoon, decorate top with fruit in season,
great favorite with representatives of
Germany in foreign countries who wish

show their affiliation for the Fatherland.
to
PORT WINE COCKTAIL.

Use
Half
fill
with
mixing
glass.
fine ice.
2 dashes of aromatic bitters.

i
dash of benedictine.

twist a piece of ora'nge peel on top; and
i
serve.
Another weak one, but very beneficial,

and will not result in a headache.
COFFEE COBBLER.
Use extra
large bar glass.
6 or 7 lumps of ice.
i spoonful of sugar.
Mix
together a pony of cream and a pony

brandy; pour into the bar glass, then fill
the glass with black coffee, spoon well,
and serve.
of
66
The foregoing
mula employed
practically the
is
same
in the tea cobbler,
for-
merely
the ingredients being changed to suit the

taste of persons impartial to the flavor of
rum and
tea.
HAMPSHIRE MAID.
Use mixing
Pony
Pony
glass.
glass of claret.
glass of
Add shaved
Rhine wine.
a'nd shake well, add 4

dashes of creme de menthe pour into thin
bar glass and fill with club soda.
This is one of the mild, tart drinks most
favorably considered at the Hampshire
ice
Hotel, which
ized
is
by young
naries of
New
almost exclusively patronfrom the various semi-
ladies
Engla'nd.
ABSINTHE COCKTAIL.
"American
Use
Fill
with
mixing
glass.
fine ice.
2 dashes of
1
Style."
gum
syrup.
dash of Angostura
67
bitters.
dash of anisette.
wine glass of absinthe.

Shake until the outside of the shaker
i
white
with
frost
strain
glass, twist a piece of
into
is
cocktail
lemon peel on
top,
and serve.
TEA COBBLER.
Use extra
large bar glass.
6 or 7 lumps of cracked ice.

i spoonful of powdered sugar.
the glass with black tea, add a dash
Jamaica rum, spoon well, and serve.
This makes a delightful accompaniment
with a light noonday lunch, and should be
served thoroughly cold.
Fill
of
OYSTER COCKTAIL.
Use
medium wine
glass.
3 dashes of catsup.
2 medium-sized oysters.
Salt
and pepper to season
lime juice, and serve.
68
one dash of
RUM PUNCH.
Use
1
little
teaspoonful
punch
of
glass.
sugar
dissolved
The
juice of one lime,
i^ glasses of
Fill
Medford rum.
the glass with fine
ice.
Croix rum.
Stir well with spoon, dress with
i
in
water.
dash of
St.
fruit,
MARTINI COCKTAIL.
Use
Half
fill
with
mixing
glass.
fine ice.

glass of vermuth.
wine
\
Spoon well and strain into a cocktail
glass; put in an olive, and serve.
-J
GIN PUNCH.
Use
I
little
punch
glass.
teaspoonful of sugar dissolved in a
water or
seltzer.
69
\ teaspoonful of raspberry syrup.

wine
\\
Holland
gla'sses of
gin.
2 dashes of benedictine.
Fill the glass
with
with
and serve
fine ice, stir well
a spoon, dress the top with
fruit,
with straws.
HOT GIN
SLING.
Use hot whiskey

i
lump
Half
glass.
of loaf sugar.
fill
the
glass
with
hot
water to
dissolve the sugar.

Fill
up the glass with Holland
gin,
and
serve.
CLARET PUNCH.
Use
I
punch
glass.
teaspoonful of powdered sugar.
or 2 dashes of lemon juice.

Pack the gtfass with fine ice, pour in the
claret and shake well, decorate with fruit
in season, and serve with straws.
One of the oldest as well as the most
delicious punches, which has many old
friends and is constantly making new ones.
i
70
VERMUTH COCKTAIL.
Use
Half
fill
with
mixing
glass.
fine ice.

i
wine glass of vermuth.

put in a' cherry or olive, and serve.
Most soothing to the nerves and invigori
ating to a large degree, as well as pleasing

to the palate.
STOMACH
LINING.
Use small bar

j
with hot clam broth.
fill
Add
glass.
fill glass, and serve hot.

acknowledged by leading
physicians to be the most healing article
for a weak stomach and can be retained
and digested by the most delicate persons.
lime water to
Clam
juice
is
OLIVE COCKTAIL.
Use
Half
i
fill
mixing
with fine
or 2 dashes of
glass.
ice.
gum
71
syrup.
dash of Angostura
wine glass of Plymouth
bitters.
gin.
2 dashes of absinthe.
Spoon
well, strain into cocktail glass, put
and serve.
in olive,
MARBLE WALL.
Use
Pony
a gin glass.
of whiskey.
with Rhine wine.

an improvement on the old-fash-
Fill glass
This
is
ioned stone fence and
is
much more
delicate
in flavor.
JOCKEY CLUB COCKTAIL.

Use
a mixing glass.

2
dashes of gum syrup.
i
dash of Angostura bitters.
^ wine glass of Jamaica rum.
\ wine glass of vermuth.
i dash of kummel.
Spoon
well, strain
into a cocktail glass,
put in an olive, twist the peel of a lemon
on
top,
and serve.
In great
demand wherever
followers of
the turf congregate, and a decoction which
does not require
a'
handicap.
72
SAUTERNE PUNCH.
Use
a large
punch
glass.
i
i
slice of
lemon.
slice of
orange.
slice of pineapple.
with
glass
the
Fill
fine
ice,
pour
in
sauterne.
Mix
with
well,
dress
with
fruit,
and serve
stra'ws.
The nonpareil running mate to a hammock in a shady nook on a' hot summer's
day, when the vigor lost through perspiration should be replaced
by a
fitting sub-
stitute.
BRANDY
1
lump
Half
SLING.
Use hot whiskey glass.

of loaf sugar.
fill
the glass with hot water and
dissolve the sugar.

Fill
the glass with brandy, arid serve.
ROOSTER COCKTAIL.
Use
mixing
glass.

2 dashes of aromatic bitters.
73
wine glass
of
London Dry Burrough
gin.
Spoon
put
in
an olive, and serve.
HOT RUM.
Use hot whiskey
glass.
or 2 lumps of sugar.
Half
fill
dissolve the sugar.

Fill
the glass
nutmeg on
HOT
top,
IRISH
with rum, grate a

and serve.
WHISKEY PUNCH.
Use hot whiskey

i
lump
Half
glass.
of loaf sugar.
fill
Dissolve
the glass with boiling water.
the
sugar,
fill
whiskey.
i dash of lemon juice.
Stir with spoon, grate a
top,
little
and serve.
74
up with
little
Irish
nutmeg on
TURF COCKTAIL.
Use
Half
with
fill
mixing
glass.
fine ice.

^ wine glass of French vermuth.
J wine glass of honeysuckle gin.
put in a cherry, and serve.
HOT SPICED RUM.

Use hot whiskey
i
lump
Half
glass.
of loaf sugar.
the glass with hot water.
fill
Dissolve the sugar.

J teaspoonful of allspice.
Fill up the glass with rum.
little nutmeg on top, and serve.
The most aromatic decoction known to
Grate a
the art of mixology, and as pleasing to the

taste as
is
it
stimulating to the system.
HOT WHISKEY PUNCH.

Use hot whiskey
i
lump
Half
glass.
of loaf sugar.
fill
the glass with hot
dissolve the sugar.
75
water and
dash of lemon juice.

up the glass with whiskey.
Grate a little nutmeg on top, and serve.
1
Fill
SARATOGA COCKTAIL.
Use
Half
with
fill
mixing
glass.
fine ice.
2 dashes of pineapple syrup.

i
dash of maraschino.
f of a glass of brandy.
when
the
lemon peel on
top,
put in a couple of strawberries

fruit is in season, twist
and serve.
foster-brother to the full-fledged and
gamblers
full-dressed
who
patronize
the
famous Spa.
\
HOT SCOTCH WHISKEY

Use hot whiskey
i
lump
Half
fill
SLING.
glass.
of loaf sugar.
the glass with hot water to dis-
solve the sugar.

Fill
the glass with Scotch whiskey, and
serve.
76
MARGUERITE COCKTAIL.
Use
mixing
glass.

i dash of orange curacoa.
\ wine gla'ss of French vermuth.
wine glass of Plymouth gin.
-J
Stir well with spoon, strain into a cocktail glass, twist a piece of lemon peel on
top, and serve.
BRACER.
Use whiskey
Elixir
1
glass.
bromide potassium, 2 teaspoonfuls.
teaspoonful tincture gentian
glass } full of water,
The above,
the
as
bracer and one that
tlemen
who
the
fill
and serve.
is
name
implies,
is
appreciated by gen-
feel the effects of the
preceding
and are looking for a

the morning.
night's dinner, etc.,
useful friend in
GIN SOUR.
Use
\ teaspoonful
little
mixing
of
glass.
sugar
seltzer.
77
dissolved
in

i
Half
fill
Spoon
ice.
and serve.
in fruit,
The
the glass with fine
well, strain into a sour glass, put
best possible preparation to eradicate
the fuz from a person's tongue after a night
Bohemia, where
absorbing ambition.
in
variety
seemed
the
RUM COCKTAIL.
Use
mixing
glass.
2 or 3 dashes of gum syrup,

i
dash of bitters (Angostura),
i
Spoon
twist a piece of lemon peel on top, and serve.
MARASCHINO PUNCH.
Use
i
punch
glass.
little
seltzer.
i
wine glass
of
brandy (Hennessey).
The
juice of one orange.
78
pony glass
Fill
of maraschino.
the glass with fine
dress the top with fruit,
ice,
shake well,
and serve with
stra'ws.
Considered the real thing by members of

the foreign legations in the United States.
HONEYSUCKLE GIN COCKTAIL.

Use
Half
fill
with
2 da'shes of
I
I
mixing
glass.
fine ice.
gum
syrup.
(Angostura).
wine glass of honeysuckle gin.
dash of bitters
Spoon
COLLEGE DREAM.
Use
a fancy sherry glass.
Half
fill the glass with benedictine, drop

yolk of one egg, fill up with pure
cream, and serve. In serving this mixture
the yolk of the egg must be fresh and cold.
in the
The beau
ideal of the college
boys with
a rugged constitution, and should be used

sparingly by persons who are not gifted
with a strong physique.
79
CURACOA PUNCH.
Use
1
teaspoonful
little seltzer
punch
of
glass.
sugar dissolved in
or water.
J pony glass of orange curacoa.

Fill the glass with fine ice, stir well with
a spoon, dress with orange, pineapple, berries, when in season, and serve with straws.
I
GLEE CLUB COCKTAIL.

Use
Half
fill
with
mixing
glass.
fine ice.
2 dashes of orange bitters,

i
dash of yellow chartreuse.

dash of maraschino.
wine glass of raspberry wine.
Spoon
well, strain into
a'
cocktail glass,
put in a cherry, twist a piece of lemon peel
on
top,
and
serve.
ANGEL'S
Use
TIT.
pousse cafe glass.
1-3 glass of
raspberry syrup.
1-3 glass of
creme yvette.
80
pure cream.
i~3 glass of
Stick a toothpick into a cherry, lay the
toothpick on the top of the glass so that the

cherry will set into the cream, and serve.
One of the attractive ones which appeal
to the eye,
and withal
it
is
being
artistic in
appearance,
a palate tickler.
HOT SCOTCH WHISKEY

Use hot whiskey
1
lump
Half
fill
SKIN.
glass.
of loaf sugar.
dissolve the sugar.

Fill
up the glass with Scotch whiskey,

peel on top, and
twist a piece of lemon

serve.
WHISKEY COCKTAIL.
Use
Half
fill
with
mixing
glass.
fine ice.

i dash of bitters (Angostura),
Spoon well and strain into a'
glass, put in a cherry or olive, and
8i
cocktail
serve.
So generally known for a long time that

comment seems entirely unnecessary, but
it
undoubtedly
has a long
still
ST.
life
before
it.
CROIX SOUR.
Use
mixing
glass.
J teaspoon ful of sugar

water or seltzer.
dissolved
in
little

i wine glass of St. Croix rum.
Half
fill
the glass with fine
ice.
spoon and strain into a

sour glass, dress with fruit, and serve.
Stir well with a
WHISKEY PUNCH.
Use
i
teaspoonful
little
punch
of
glass.
sugar
dissolved
in
water.

ij wine glass of whiskey.
Fill the glass
with
fine ice,
mix well with
a spoon, dress the top with fruit in season,

82
HOT WHISKEY
Use hot whiskey
lump
Half
solve
SKIN.
glass.
of sugar.
fill
the
the gla'ss with hot water, dissugar, then
fill
the
with
glass
whiskey, twist a piece of lemon on top, and

serve.
BRANDY COCKTAIL.
Use
Half
fill
with
2 dashes of
mixing glass
fine ice.
gum
syrup.
dash of bitters (Angostura).
wine glass of brandy (Martel).
Spoon

put in an olive or cherry, and serve.
BRANDY PUNCH.
Use
I
teaspoonful
little
punch
of
glass.
sugar
dissolved
in
seltzer water.
Juice of one lime.

i
dash of raspberry syrup.

wine glass of brandy.
83
and spoon
stems
well
put in two
rum,
ornament
down; dash with Jamaica
with orange, pineapple and berries, afrd
Fill
the glass with
fine
sprigs
ice
of
mint,
serve with straws.
TOM GIN COCKTAIL.

Use
Half
fill
with
mixing
glass.
fine ice.

i
dash of maraschino.
wine glass
Spoon
of
Tom
gin.
put in cherry, and serve.
JAMAICA RUM SOUR.

Use
mixing
glass.
J teaspoonful of sugar
water or seltzer.
dissolved
in
little

Half
fill
Stir well
the glass with fine
ice.
with a spoon, strain into a sour
glass, put in fruit,
and
g4
serve.
WHITE MOUNTAIN.
Use
1
i
a large bar glass.
bar spoonful of pulverized sugar,

fresh egg.
i jigg er of brandy.
2 jigg^ 1 f port wine.
"
Half
to
fill
fill
glass with fine ice a'nd add milk
shake well strain into thin

adding nutmeg, and serve with
glass
bar glass,
straws.
The above
is
equivalent in consistency to
a substantial meal
and
fully as satisfying.
MAPLE GIN COCKTAIL.

Use
mixing
glass.

i
i wine glass of maple gin.
put in an olive, twist a piece of lemon peel
on top, and serve.
HOLLAND GIN COCKTAIL.

Use
mixing
glass.

2 dashes of gum syrup.
85

Spoon well, strain into a cocktail
twist a piece of lemon peel on top, and
i
glass,
serve.
FANCY BRANDY SOUR.

Use
mixing
glass.
J spoonful of sugar dissolved in a

seltzer water.
little
lemon juice.
Half fill the glass with fine ice, spoon
3 dashes of
i
well, strain into a sour glass, put in fruit,
top off with claret, afrd serve.
SILVER
Use
1
teaspoonful
FIZZ.
mixing
of
glass.
sugar
dissolved
in
squirt of seltzer.
2 or 3 da'shes of lemon juice,

i wine glass of Tom gin.
I
fresh egg (white only).
Fill
well
up the
gla'ss
with shaved
strain into a fizz glass,
seltzer,

86
ice,
fill
shake
up with
SHERRY WINE COCKTAIL.

Use
mixing
glass.

2 dashes of aromatic bitters,
i
dash of yellow chartreuse.
i wine glass of sherry wine.
Spoon
put in a cherry, a'nd serve.
SHERRY
Use
FLIP.
mixing
glass.
J spoonful of sugar.
i fresh tgg.
i
pony
small bar glass of sherry wine.
of cream.
Shake well
stem
serve.
A
to
in a shaker, strain into a
glass, grate a
little
nutmeg on
fancy
top,
and
smooth, nourishing mixture, invaluable

persons pleasing to the taste
delicate
and highly invigorating.
WHISKEY
Use
DAISY.
mixing
glass.
\ teaspoonful of sugar.
2 or 3 dashes of lemon juice; dissolve
87
well in a squirt of seltzer.
\ pony glass of yellow chartreuse.

Fill the glass with shaved ice.
wine glass of good whiskey.

with spoon and strain into a
fancy glass, decorate with fruit, and serve.
A daisy in fact as well as in name and
a very smooth concoction.
i
Stir well
MARCONI COCKTAIL.
Use
mixing
glass.
\ jigger of Plymouth gin.

\ jigger of Italian vermuth.
Cracked
i
ice.
piece of orange, which should be put
in at
the end.
In cutting the orange go deep enough

to get
some
and
orange
the
blend;
delightful
glass,
of the pulp, as the oil of the

fruit
strain
make
together
a
into
cocktail
and serve.
This drink was named after the renowned

inventor, Signor Marconi, and
as
that
gentleman's
telegraphy.
88
system
is
as
of
modern
wireless
CHAMPAGNE COBBLER.
Use
1
champagne
pint of wine to
two
goblet.
glasses.
\ wine glass of seltzer; stir well to dissolve the sugar.
2 slices of pineapple.
2 slices of orange.
Fill
the glass with shaved
champagne,
ice, fill with

very slowly, decorate the
stir
top with fruit,
SELTZER LEMONADE.
Use
I
mixing
glass.
large spoonful of sugar.

up the glass with fine ice and the
balance with seltzer, spoon well, and serve
3 or
Fill
with straws.
A cool and refreshing long drink, to which
even our friend, Carrie Nation, could not
take exception.
i
CHAMPAGNE
Use
JULEP.
fancy stem glass.
Place one lump of sugar into the glass,
add two sprigs of mint, then pour chams9
pagfne slowly into the glass, stirring slowly

all
the time
some
ta'sty
put in a slice of pineapple and

decorate the top in a
raspberries,
manner, and serve.
KLONDIKE COCKTAIL.
Use
Fill
with
mixing
glass.
fine ice.

i

Put in a' small dash of eau de vie, squeeze
a piece of lemon into the glass, and serve.
A nugget which is sought after by
returned miners and prospectors from the
gold fields of Alaska who have struck it
rich, but have missed the luxuries unati
tainable in that far-off region.
MILK AND SELTZER.

Use
medium
size glass.
Half fill the glass with seltzer and the

balance with milk; always put the milk in
last, as it will
put
in first
save time, for
if
the milk
is
the foam will run over the top
of the gla'ss.
90
This
is
a very soothing
and refreshing
drink and unsurpassed as a thirst quencher
with a body to
it.
PINK SOUR.
Use
\ teaspoonful
mixing
of
glass.
sugar dissolved in
little seltzer.
lemon juice.
pony glass of St. Croix rum.
wine glass of brandy.
2 dashes of
i
Half
fill
Spoon
the glass with fine
ice.
well, strain into a sour glass
add
dashes of raspberry syrup, stir up

with a spoon, and serve.
This is a delicate-tasting mixture, but a
3 or 4
perusal of the ingredients will readily

that
it is
indulged in excessively.
BRANDY EGG NOG.

Use
mixing
fresh egg.
glass.
1-3 glass of ice.

1
show
rather powerful and should not be

9i
pony glass
Jamaica rum.
Fill the glass with milk.
Shake well in a shaker, strain into large
bar glass, grate a little nutmeg on top,
This is a very swell drink, and, like all
other drinks where an egg forms a component part, is very nutritious.
I
of
SHERRY COBBLER.
Use
mixing
glass.
i wine glass of seltzer to dissolve sugar.
i
slice of pineapple.
slice of
orange.
with fine ice, then fill

with sherry wine mix well, decorate with
pinea'pple, orange and berries in season,
Extremely popular in the family circle,
as it can be absorbed by ladies and moderate drinkers without any injurious effects.
Fill
the
glass
POUSSE CAFE.
Use
pousse cafe glass.
1-6 glass of raspberry syrup.

1-6 glass of
maraschino.
92
green vanilla.
1-6 gla'ss of
1-6 glass of curacoa (red).

1-6 glass of chartreuse
(yellow).
brandy (Hennessey).
1-6 glass of
In mixing this drink great care should be
exercised to have the lines separating the
various ingredients clear and distinct, and

if this is done you will haVe the prettiestappearing drink imaginable.
SURE CURE.
Use
J
a small bar glass.
spoonful of sugar.
io drops of Dr. Tucker's No. 59.

2 dashes of peppermint.
pony glass
pony
glass
\
\ pony glass
J
Stir well
meg on
top,
of
brandy (Hennessey).
of Sloe gin.
of cherry rum.
with spoon, grate a
and
For persons
dysentery the
little
afflicted
above
with diarrhoea or
mixture is almost
infallible.
CHAMPAGNE SOUR.
Use
nut-
serve.
champagne
lump
dash of lime
of loaf sugar.
juice.
93
goblet.
orange.
slice of
slice of pineapple.
few blackberries, if in season.

up the glass slowly with champagne,
Fill
in
This is a tart, palatable mixture, indulged

very extensively by the sporting frater-
nity.
WHISKEY RICKEY.
Use
I
medium
or 2 lumps of
size bar glass.
ice.
Squeeze the juice of one lime.

i
Fill the glass with plain soda or vichy,
and serve with a spoon.
Preferred by persons who are impartial
to the flavor of gin, and considered by many
superior in flavor to the gin rickey.
GOLDEN
Use
1
FIZZ.
mixing
glass.
spoonful of sugar.

I wine glass of Tom gin.
i
egg (the yolk only).

94
Fill
the glass with fine
ice.
Shake well with a shaker, strain into a

fizz glass, fill up the glass with vichy or
seltzer, mix well with a spoon, and serve.
MORNING REVIVER.
Use
I
mixing
glass.
spoonful of sugar.
lemon
3 dashes of
juice.

3 dashes of absinthe.
i wine gla'ss of whiskey.
Shake well with a shaker, strain into a
fizz glass, fill up with seltzer, and serve.
When a person awakes in the morning
with a desire for a stimulant and does not
i
know what
invariably
fill
it
shall
the
be,
the
reviver
will
bill.
STIFFERINE.
Take a punch glass, put in | of a glass of
Bacon bitters, add a little grena'dine mixed
with soda, and serve.
95
PUNCH VICTOR HUGO.

(For a Party.)
2 bottles of claret.
Rhine wine.
bottle of
pint of Imperial Sec.
\ pint of curacoa.
i pound of suga'r.
i
lemon,
orange, sliced.
sliced.
Strawberries,
if
in season.
Put in pot to boil when cool, put in a

little Jamaica rum
keep in a punch bowl,
and serve in small glasses.
;
POUSSE
Use
L'
AMOUR.
sherry wine glass.
J glass of maraschino.
The yolk of one fresh egg.
i glass of chartreuse (green).

J gla'ss of brandy (Hennessey).
Attention should be paid to have the egg
fresh and cold, and in mixing use a grad-
uating glass.
This has the highest consideration

ladies in the theatrical profession
w'ho have been abroad, and

origin.
96
is
among
and those
of French
CKEME DE MENTHE "COLUMBIA."

Use
a cocktail glass.
with shaved ice.

White creme de menthe, little sprig of
mint on the side of the glass, small quantity
of parfait d'amonr serve with straws. Be
careful not to serve too cold.
Fill
CHAMPAGNE
CUP.
(For Party of Six).
Use
2
wine glasses
glass pitcher.
of seltzer.
6 lumps of sugar dissolved in seltzer.

i
i
i
pony glass
pony glass
wine glass
of benedictine.
of ma'raschino.
of
brandy (Martel).
3 slices of pineapple.
3 slices of orange.
i
piece of
ice.
Take one quart of champagne, pour on

top, serve in champagne glasses.
For persons accustomed to the good
things of
life,
champa'gne cup
the par excellence of
must be conceded
all
is
considered
mixtures, and
it
their verdict cannot be
contradicted.
97
BROMO SELTZER.
Use two
1
fizz glasses.
wine glass of water
in
bromo
spoonfuls of
Mix from one
glass
each glass.
seltzer.
to
the other,
and
drink while foaming.
This is one of the best known and most

speedy cures for a heada'che known to the
professsion, and is perfectly harmless in
its results.
EGG MILK PUNCH.

Use
I
mixing
glass.

i-^ wine glass of St. Croix rum.
i
fresh egg.
Fill
the glass with milk and put in fine
Shake
grate a
well, strain into a large bar
little
nutmeg on
top,
ice.
gla'ss,
and serve with
straws.
LADIES' DELIGHT.
Use
Three-fourths
pony
glass.
of
gla'ss
of
apricot
brandy, and fill the glass with cream.

This mixture is as smooth and delicate
to the taste as the richest confections.
98
BRANDY MILK PUNCH.

Use
i
mixing
glass.
spoonful of sugar.

pony glass of St. Croix rum.
Half fill the glass with fine ice, fill up
with milk, shake well, strain into a large
bar glass, grate a little nutmeg on top, and
i
serve with straws.
This punch
unsurpassed
is
in
flavor
if
the best of liquors and rich milk are used,
and should be served very
IRISH
cold.
WHISKEY COCKTAIL.
Use
mixing
glass.

i dash of gum syrup.
i or 2 dashes of benedictine.
2-3 wine gla'ss of Irish whiskey.
Mix
well with a spoon, strain into a cock-
tail glass,
and serve with an
olive.
ROYAL HIGH BALL.

Use
2 small
1
lumps
high ball glass.

of ice.
wine glass of Royal Scotch whiskey.

99
LofC.
Twist the rind
of a
lemon and
the
fill
glass with seltzer, a'nd serve with a spoon.
Use nothing but Royal Scotch whiskey

mixing
in
this drink.
YALE PUNCH.
i
Use a punch glass.

teaspoonful of sugar dissolved
little
2 or 3 dashes of
1
in
water.
lemon
juice.
2 or 3 dashes of raspberry syrup.

2 or 3 dashes of benedictine.
J
i
pony glass
wine glass
Fill t'he glass
of St. Croix rum.

of
brandy (Hennessey).
with
fine ice,
mix well with
a spoon, decorate the top with two or three

sprigs of mint, also with fruit in season,

This punch derives
fact
of
its
its
name from
popularity with
students,
the
not
only at Yale, but other colleges where they

desire everything of the best.
MINT JULEP.
I
Use a mixing glass.

small spoonful of sugar.
\ wine glass of seltzer.
ioo
4 or
sprigs of fresh mint
press
them
sugar and
of the mint is extra'cted.
well in the
seltzer until the flavor
i| glasses of
brandy (Hennessey).
the glass with fine
Fill
ice,
shake well,
then take some sprigs of mint and insert
them
be in the
shape of a bouquet decorate with fruit in
season, dash with Jamaica' rum, sprinkle
a little pulverized sugar on top, and serve
with straws.
A great favorite with slow drinkers who
are fond of something winch leaves an
aromatic flavor in their mouths.
in the ice so the leaves will
;
WHISKEY CRUSTA.
Take
lemon and cut off the ends,

whole rind and place it inside
a wine glass, rub a slice of lemon around
a small
peel off the

of
the
edge of the glass,
pulverized sugar.
Mix
dip
the
mixing glass
2 dashes of
gum
syrup.

i dash of lime juice.
2 dashes of benedictine.
i

IOI
glass
in
as follows, using a
H'alf
glass with fine
fill
strain into
and
a'
wine
ice,
mix well and
glass, dress
with berries,
serve.
combination which does not have to

take a ba'ck seat for delicacy of flavor, and is
becoming more in demand from day to day.
DROPPED ABSINTHE.
Use
mixing
glass.

dashes of anisette;-.
3
i
pony
of absinthe.
Place the pony glass in the
ice,
take a
small pitcher of
ice
water and drop the
water slowly into
t'he
absinthe contained in
true
pony glass remove the

;
glass,
and serve.
ABSINTHE FRAPPE.
Use
Pack the glass
mixing
glass.
full of fine ice.
2 or 3 dashes of anisette.
\ wine glass of absinthe.

Shake until the outside of the shaker
white with
pagne
glass,
frost, strain
fill
up with
102
into a star
seltzer,
and
is
chamserve.
COFFEE COCKTAIL.
Use
mixing
glass.
spoonful of pulverized sugar.
fresh egg.
pony' of brandy (Hennessey).

fill
the glass with fine ice, shake
well, strain into a fancy stem glass, grate a
little nutmeg on top, and serve.
i
Half
The name
of
misleading, and
drink
this
is
if
the drink
resembles Coffee.
that
is
somewhat
derived from the fact

is
properly prepared
it
SAUTERNE COBBLER.
Use
mixing
glass.
J spoonful of sugar dissolved in a
little
seltzer.
i
or 2 slices of pineapple.
or 2 slices of orange.
Fill the glass with fine ice and the balance

with sauterne, spoon well, decorate with
fruit in season, and serve with straws.
A winner in extreme warm weather, as
the percentage of alcohol

it
is
so small that
will not agitate the heart's actions
stimulate the circulation of the blood.

103
and
CHAMPAGNE PUNCH.
A
"Joanne d'Arc."
la
champagne (Champeret).
2 quarts of
quart of sparkling Burgundy.
i pound of sugar.
2 lemons, sliced.
2 oranges, sliced.
banana, sliced.
cucumber, sliced.
I
i
Mix together
in a small
punch bowl, and
serve in small punch glasses.
Fruit of
all
kinds, in their season, should be used in the
punch and served with the same.

This concoction, like
all
champagne forms the
others in which
principal
part,
can
not be otherwise than a palate tickler.
CLARET CUP.
(For a Party of Eight.)
Use
I
a glass pitcher.
pint of Apollinaris.
6 large
spoonfuls
of
powdered
sugar
dissolve well.
5
i
i
or 6 sprigs of mint, well masticated.
pony
pony
of benedictine.
of cura'coa (orange).
104
pony of maraschino.
slices of orange.
cucumber,
sliced;
save
the
skin
to
dress the pitcher.
slices of pineapple.
Berries, in season.
I
clean piece of
ice.
on top and dress

the pitcher with a few sprigs of mint, stems
down dash the bouquet with Jamaica
rum and sprinkle with powdered sugar, and
Pour one quart
of claret
champagne glasses. In slicing

cucumber place the skin in the pitcher
so a small portion will hang over the top
and the ends extend into the glass, placing
one on ea'ch side of the pitcher, and with
the mint in the centre makes a very attracserve in star
the
tive bouquet.
GIBSON GIRL.
Use
a pousse cafe glass.
1-5 glass of creme de anisette.

1-5 glass of parfait d'amour.
1-5 glass of
creme yvette.
1-5 glass of chartreuse (yellow).
Top
off
with whipped crea'm.

105
As modern and
attractive as the Gibson
pictures and as palatable as
and
for a
smooth concoction
it is
is
handsome,
the accepted
friend of the many resorts, both inland and

on the coast and no matter where the elite
may be, they will call for their prime
favorite, the Gibson Girl.
;
RHINE WINE CUP.

(For a Party of
Use
i
Six.)
a glass pitcher.
split of Apollinaris
water.
4 spoonfuls of sugar; dissolve well.

5 or 6 sprigs of mint, well masticated,
i pony of maraschino.
i pony of white curacoa.
i wine glass of very pale brandy.
4 slices of orange.
Berries, in season.
i
clean piece of
Pour one quart
ice.
of
Rhine wine on top, and

cucumber rinds, and
dress the pitcher with
serve in star
champagne
glasses.
drink mostly called for by the
Germans
and by them considered superior to the

more expensive champa'gne cup.
106
MUSTY ALE.
Use
mug.
large glass or pewter
Two-thirds fill with old ale.

One-third fill with lager beer.
COFFEE KIRSCH.
Use a mixing
glass.

1 wine glass of kirschwasser.
i pony of brandy.
i small cup of black coffee.
Shake well, strain into a fancy stem glass,
and serve.
HOT RUM PUNCH.

Use
i
a hot water glass.
or 2 lumps of sugar dissolved in one-
half glass of water.
dash of lemon juice.

Spoon well, grate a little nutmeg on
and serve.
i
top,
cold-weather reviver, to stimulate the
heart's action
and create
107
good
circulation.
DALY'S SUNBURST.
Use
I
pony
Add
star
champagne
glass.
of brandy.
spoon well, to prevent

drop yolk of fresh cold egg in
same, using care not to break yolk of egg,
ice-cold milk
curdling
and serve.
SAUTERNE
CUP.
(For a Party of Eight.)

Use
I
a glass pitcher.
pint of Apollina'ris.
6 large spoonfuls of sugar; dissolve well.

5 or 6 sprigs of mint, well masticated.
pony of benedictine.
pony of curacoa (white).
pony of maraschino.
slices of orarige.
cucumber,
i
i
sliced;
save
the
skin
to
dress the pitcher.
clean piece of
Pour one quart
ice.
of sauterne
on
top,
and
dress the pitcher with a few sprigs of mint,
stems down
dash the bouquet with Jamaica

108
rum and
powdered sugar, and

champagne glasses. In slicing
the cucumber place the skin in the pitcher
serve in
sprinkle with
sta'r
so a small portion will extend over the top
and the ends extend into the glass, placing

one piece on each side of the pitcher so a
small portion will hang over the top and
the ends extend into the glass, placing one
end of the peel on each of the four sides of
the pitcher, the ends
sprigs of mint,
makes
down
a'n
and, with the
excellent bouquet.
HOT WHISKEY COCKTAIL.

Use hot whiskey
i
lump
glass.
of loaf sugar.
Half fill the glass with hot water.

i dash of Angostura bitters.
Fill the glass with Whiskey, twist a piece
of lemon peel on top, and serve.
A warm friend with persons who are
driving or automobiling in cold weather
and have become chilled, as it quickly
revives them and makes them feel in their
normal condition.
,
RUM COOLER.
i
Use a mixing glass.

spoonful of pulverized sugar.
109
\ glass of water to dissolve sugar.

Fill up the glass with fine ice, the balance
with rum shake well in a shaker, and serve
with straws.
;
AFTER-DINNER COMPANION.
Use small china
cup.
with hot black coffee,

add one lump of loaf sugar, put in one pony
of brandy, ignite and serve in presence of
customer.
Three-quarters
fill
DARK SECRET.
Use
I
I
thin bar glass.
bottle of ice-cold sarsaparilla.
pony
of gin.
3 dashes of checkerberry.
Spoon
well, a'nd serve.
Among
the colored 400 this wins

cake against all competitors.
PAWNBROKER'S DELIGHT.
Use
I
1
large thin goblet.
pony of Russian allash.

pony of maraschino.
lump of clear ice.
no
the
Fill
the glass with
club
soda and add
three thin slices of lime, and serve.
BANKER'S PUNCH.
Use
mixing
glass.
3 dashes of raspberry syrup.

i spoonful of powdered sugar dissolved
in seltzer.
Juice of one whole lime.

i
pony
Fill
the glass with shaved
well; ta'ke a large
punch
ice,
glass,
and spoon
put in four
or five blackberries, four or five raspberries,
one
slice of
pineapple
mash
bottom of
pour the
on top of mashed
in
glass, so as to extract juice; then
mixture into punch glass,

fruit,
and serve.
This is much sought after by bankers arid

brokers and considered by them unequalled.
AUTOMOBILE,
Use
i
,
lump
a large, thin goblet,
of loaf sugar.
2 dashes of aromatic bitters,

i
dash of white curacoa.
in
2 dashes of
creme yvette.
2 thin slices of pineapple.

i
thin slice of orange.
Put
in
small lump of clear ice and
This
is
fill
champagne.
glass with imported
the very latest concoction devised
by the author, and he respectfully submits

judgment to connoisseurs.
FROSTED COCKTAIL.
Use
mixing
glass.

i
or 2 dashes of benedictine.
jigger of whiskey.
\ jigger of French vermuth.
Fill
up the glass with
fine
ice
spoon
well; then take a cocktail glass and rub a
lemon around the edge, dip the

pulverized sugar; strain the ingredients into the cocktail glass, put in olive,
piece of
gla'ss in
MAMIE TAYLOR.
Use high
ball glass.

i or 2 small lumps of
112
ice.
wine glass of Scotch whiskey.

up the glass with ginger ale, and
Fill
serve with a
spoon.
ba'r
form for
without
feeling the harsh effect that plain whiskey
would have, and imparts the same stimu-
The foregoing
persons
to
offers a pleasing
partake
whiskey
of
lating effect.
SAM WARD.
Peel a bright, clean lemon in one long
same around
string; arrange
fa'ncy
stem glass
fill
inside
of a
centre with shaved
ice,
kummel, fill one-third

full of yellow chartreuse add Cognac to fill
glass, and serve with small straws.
This delicious decoction was devised by
the famous New York connoisseur, after
whom it was named a'nd by gentlemen
who are on affectionate terms with their
palates and stomachs is as fondly considered as their wives and sweethearts.
fill
one-third
of
full
MISS MAZIE.
Use
mixing
glass.
wine glass of port wine,
fresh egg.
113
2 or 3 dashes of raspberry syrup.
Half
fill
with
Fill
with
fine ice.
rich, fresh milk.
Shake well; pour into

glass
sprinkle
a very
ground cinnamon on
straight, thin bar
small
quantity of
and serve.
This formula was prepared by a' young
top,
lady resident of
Rhode
poor health and
who had been
Island
who
wa's in
directed
by
her physicians at various times to partake

of the several ingredients separately; but,
as they did not

effect,
same
seem
to attain the desired
she concluded to indulge in
all
at the
which was that she

rapidly regained her strength and vigor and
time, the result of
was enabled
to dispense with the use of

medicines and enjoy life as a healthy young
person should. The lady in question, learning of the author's intention of publishing
this work, very considerately furnished the
foregoing formula as a boon to persons who
are run down or debilitated; and feels
assured, from her personal experience,

will
rapidly
rebuild
tution.
114
.CEC-lii:4
weakened
it
consti-
TIM AND JACK.

Use
i
large china
mug.
spoonful of Baker's cocoa.

spoonful of sugar; dissolve in a
little
hot water.
o f Cognac.
of St. Croix rum.
jigger
I
4
jig"g er
with hot milk; stir well, and

serve with spoon.
This is the most recent cold-weather
resuscitater, and a's a nourishing stimulant
Fill
is
mug
unsurpassed.
PING PONG COCKTAIL.

Use
mixing
glass.
2 or 3 dashes of wormwood bitters.

i dash of ginger cordial.
2-3 jigger of
Tom
gin.
Scotch whiskey.
Fill up the glass with fine shaved ice;
mix well with a spoon, strain into a cocktail
1-3 jigger of
glass, put in a cherry, twist a piece of

orange peel on top, and serve.
115
NUV.
l<3
iwo
ANGOSTURA AND SHERRY.

Use sherry
2 dashes
of
Dr.
glass.
Siegert's
Angostura
bitters.
with good sherry wine.

above makes a delightful
Fill glass
The
exhilarating
appetizer;
and,
unlike
and
the
various cocktails, none of the ingredients

are harmful.
M?M
u&&
^m
LIBRARY OF CONGRESS
014 632 715
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$1

and the proper method

' Ml LliRARV 811

presenting this work to the

take great pride in

study of the proper method

Jersey, Illinois, Minnesota, and Washington,

the well-known and

such well-known hostelries as the

Boston, famous the world

over for the deliciousness of

the excellence of the service.

and from the

career as bell boy in the

the bar business, which soon resulted in pro-

take pleasure in presenting the

experience, study and research

to the public in a concise

to prepare a palatable concoction,

In order to produce the most satisfactory

have a delicious concoction from every

every instance, and

mula herein contained.

apparently insignificant de-

which should be closely followed

See that trays are clean and dry.

bar use, strain

concoction will not appear cloudy.

clean and clear.

beer and ales are used the

cleaned, and faucets kept polished.

In drinks where limes or lemons are used,

extreme caution should be exercised to avoid

rinsed in hot water, and a spoon placed in

minimize the risk of breakage

and enable you

to serve the drink thoroughly

so as to keep the corks

moist and avoid evaporation.

and bar towels

should be kept in the original bottles, with

never, under any circumstance, be refilled.

patrons request cigars instead of

drinks, always serve

In conclusion, will add

enumerate the various

but will merely suggest keep every-

thing connected with your bar and back bar

thoroughly clean and attractive, and you

procure the patronage of the most desirable

and be enabled to serve

them with mutual satisfaction.

UNIONISM THE FUNDAMENTAL

they tend to improve the condition

well as socially, and insure to proprietors employing-

personal connection with the Bartend-

which the outlook was very auspicious

until after the election,

the utility of organizations

that nature, and since 1889,

and reputable men.

have been a strong adherent to the

Our Union has been