Transcriber's Notes

• Obvious typographical errors have been silently corrected in this text. Table of contents page numbers have been corrected
• Footnotes and Transcriber notes are moved to immediately after the drink description.

MODERN
AMERICAN DRINKS

How to Mix and Serve All Kinds of
Cups and Drinks

BY

GEORGE J. KAPPELER

A good drink at the proper time
Has a welcome in every clime

NEW YORK

THE MERRIAM COMPANY

67 Fifth Avenue

COPYRIGHT, 1895,

BY

GEORGE J. KAPPELER.

PREFACE.

The recipes contained in this book are for the proper mixing of all kinds of drinks, such as Absinthes, Cocktails, Cups, Crustas, Cobblers, Coolers, Egg-Noggs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Pousse Café, Frozen Beverages, etc., etc. The formulas are simple, practical and easy to follow, and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the caterer and pleasing to the consumer, the latter of whom will immediately notice a marked improvement in his favorite beverage.

CONTENTS.

FROZEN BEVERAGES.

MODERN AMERICAN DRINKS.

Absinthe.

Absinthe is composed of the tops and leaves of the herb artemisia absinthium, or wormwood, which contains a volatile oil, absinthol, and a yellow, crystalline, resinous compound, called absinthin, which is the bitter principle. The alcohol with which this is mixed holds these volatile oils in solution.

The free use of absinthe is injurious. Never serve it in any kind of drink unless called for by the customer.

California Style Absinthe.

A mixing-glass* half full fine ice, one jigger absinthe. Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic.

* By a mixing-glass is meant a large soda-glass, holding twelve ounces; it is handier and gives better satisfaction than a goblet. A jigger is a measure used for measuring liquors when mixing drinks; it holds two ounces. A pony holds half a jigger.

Dripped Absinthe.

(Use Absinthe Drip-glass.)

Pour one pony of absinthe into the bottom glass, fill the upper (drip) glass full of ice-water. When two-thirds of the water has dripped into the absinthe it is ready to be drunk. A few drops of anisette will improve this drink.

Absinthe, Italian Style.

Put into a thin eight-ounce glass containing a few lumps of clear ice one pony of absinthe, two dashes maraschino, four dashes anisette. Slowly fill the glass with ice-water, stir well with long bar-spoon. Serve.

Absinthe, Swiss Style.

Fill a mixing-glass half-full of fine ice, pour into it one pony of absinthe, one pony of water, one dash of gum-syrup. Shake with shaker until very cold, strain into champagne-tumbler, fill up with siphon seltzer.

Ammonia and Seltzer.

This is a good remedy for the relief of the depression following alcoholic excesses. Dose: Twenty drops of spirit. ammon. aromat. in a medium-sized glass of seltzer or plain water.

Ammonia, Soda, and Seltzer.

Same as ammonia and seltzer, mixing a small bar-spoonful of bicarbonate of soda in the drink before imbibing.

Archbishop.

Dissolve in a mixing-glass one-half tablespoonful fine sugar in a little water, the juice of quarter of a lemon, fill glass half-full fine ice, add one jigger port wine, two dashes Jamaica rum. Shake well. Serve in long thin punch-glass on ice with straws. Trim with fruit in season.

Arrack.

Arrack is made from the juice obtained from the cocoanut-tree. There is another kind made from rice. That which is imported from Japan is considered the best.

Appetizer.

A mixing-glass half-full fine ice; add three dashes absinthe, three dashes pepsin bitters, one jigger French vermouth. Shake well, strain, and serve.

Barley Water.

One tablespoonful pearl barley to two quarts water. Put on fire and boil two minutes; strain through cheesecloth. This makes an excellent drink if made into lemonade.

Bicarbonate of Soda.

One small bar-spoonful of bicarbonate of soda in a medium-sized glassful of plain water or seltzer (this is an excellent stomach-settler).

Black Stripe.

One teaspoonful molasses, one small lump ice, one jigger Jamaica, Medford, or St. Croix rum. Mix well in small bar-glass. Serve.

Bishop.

A long thin punch-glass half-full fine ice, the juice of quarter of a lemon, the juice of half an orange, one dash Jamaica rum, two jiggers Burgundy, one tablespoonful fine sugar. Mix well, fill the glass with seltzer, ornament with fruit. Serve straws.

Blue Blazer.

One lump of sugar dissolved with a little hot water in a mug; add one jigger of Scotch whiskey. Ignite this mixture. Take another mug and pour from one to the other several times, giving it the appearance of a streak of blue fire. Serve in hot-drink glass. Add a piece twisted lemon-peel and a little grated nutmeg.

Bosom Caresser.

Fill a mixing-glass one-third full of fine ice; add a teaspoonful raspberry syrup, one fresh egg, one jigger brandy; fill with milk, shake well, and strain.

Bracer.

One pony brandy, one-half pony yellow chartreuse, one-half pony maraschino, five drops absinthe, the yolk of one egg whipped, one tablespoonful fine sugar. Mix well with ice, strain, and serve in small fancy glasses.

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.

Brandy and Ginger Ale.

Place a lump of ice in a long thin punch-glass, add one jigger brandy and a cold bottle of imported ginger ale.

Brandy Champerelle.

Fill a sherry-glass one-fourth full maraschino, one-fourth full orange curaçoa, one-fourth full yellow chartreuse, and one-fourth full brandy. Add a few drops of Angostura bitters carefully. Be sure to keep the different liqueurs from running into one another.

Brandy and Gum.

A few dashes gum-syrup in a whiskey-glass, one lump ice, a small bar-spoon. Place, with a decanter of brandy, before customer, to help himself.

Brandy and Soda.

One lump of ice in long punch-glass, one jigger brandy, one bottle cold soda.

Brandy and Sugar.

One lump of sugar dissolved with a little water in a whiskey-glass, one lump ice, a small bar-spoon. Place, with a decanter of brandy, before customer.

Burned Brandy.

(good in a case of diarrhœa.)

Put two lumps of cut-loaf sugar in a dish; add one jigger good brandy, and ignite. When sufficiently burnt, serve in a whiskey-glass.

Burned Brandy and Peach.

Prepare same as Burned Brandy. Place two or three slices of dried peaches in the glass, pour the burned liquid over them, grate a little nutmeg on top. Serve.

Cincinnati.

A glass half-full of lemon soda; then fill with draught beer.

Cherry Brandy.

Ten pounds of ripe wild cherries are freed from their pits, the pits are pulverized, and, with the cherries and one gallon brandy, placed in a demijohn or a covered stone jar for eight weeks. Add two pounds refined sugar, filter through filtering-paper, bottle; but use only after it has been bottled at least six weeks.
TRANSCRIBER’S NOTE: The seeds of some stone fruits such as cherry contain ‘amygdalin’ which may be toxic.

Claret Lemonade.

Make a plain, sweet lemonade, add a jigger of claret before shaking; decorate with fruit. Serve straws.

Mulled Claret.

Put in a dish four lumps sugar, two jiggers claret, the juice of a quarter of a lemon, a little powdered allspice, three cloves, a small stick cinnamon. Bring the above to the boiling point, then strain into a hot-drink glass, and add a slice of lemon.

Mulled Claret and Egg.

Prepare same as Mulled Claret, leaving out the lump sugar. Boil the mixture one minute. Beat up the yolk of one egg with a small spoonful of fine sugar. Place the beaten egg in a hot-drink glass and pour the boiling claret over it, mixing well with spoon; grate a little nutmeg on top.

Brandy Cobbler.

Fill a thin fizz-glass three-fourths full of fine ice, add three dashes gum-syrup, three dashes maraschino, one jigger brandy. Mix well. Trim with fruit in season. Serve with straws.

California Brandy Cobbler.

Prepare same as Brandy Cobbler, using California brandy.

California Sherry Cobbler.

Two tablespoonfuls fine sugar in a mixing-glass with a little water, the juice of one orange, two jiggers California sherry; fill the glass with fine ice, shake well, put all into a long thin glass, trim with fruit. Serve straws.

California Wine Cobbler.

Dissolve two tablespoonfuls fine sugar with a little water in a mixing-glass. Add the juice of one orange, two jiggers California wine; fill the glass three-fourths with fine ice, shake well. Serve in a long thin glass with straws. Ornament with fruit in season.

Catawba Cobbler.

One tablespoonful fine sugar, the juice of half a lemon, two jiggers of Catawba wine in half a glass (mixing) full fine ice; shake well. Trim with fruit. Sip with straws.

Champagne Cobbler.

Dissolve one lump sugar in a long thin glass with a little water, add a piece of lemon-peel, a slice of orange, a few lumps ice, then fill with champagne; stir. Sip with straws.

Claret Cobbler.

One-half tablespoonful fine sugar in a mixing-glass three-fourths full of fine ice, two jiggers claret; shake well. Trim with fruit. Serve with straws in a long thin glass.

Port Wine Cobbler.

A thin eight-ounce glassful fine ice, one tablespoonful gum-syrup, one jigger port wine. Mix well. Ornament with fruit. Serve straws.

Rhine Wine Cobbler.

Dissolve one tablespoonful fine sugar with one jigger water in a long thin glass. Add two jiggers Rhine wine; fill the glass with fine ice; mix well. Trim with fruit. Serve straws.

Sauterne Cobbler.

One tablespoonful fine sugar dissolved in a long thin glass with a little water; fill the glass with fine ice, add two jiggers sauterne. Mix. Ornament with fruits in season. Sip with straws.

Sherry Cobbler No. 1.

Fill an eight-ounce glass full of fine ice, add one teaspoonful gum-syrup, two jiggers sherry. Mix well. Trim with fruit. Serve with straws.

Sherry Cobbler No. 2.

Half a mixing-glass full fine ice, one tablespoonful fine sugar, one and a half jigger sherry wine. Shake well. Serve in a long thin glass with straws. Trim with fruit.

Whiskey Cobbler.

Prepare the same as Brandy Cobbler, substituting whiskey for brandy.

Absinthe Cocktail.

Fill a mixing-glass half-full of fine ice, add one dash gum-syrup, one dash Peyschaud or Angostura bitters, one pony absinthe, one pony water. Mix well. Strain into cocktail glass; add a piece twisted lemon-peel.

Amaranth Cocktail.

Fine ice in a mixing-glass, two dashes Angostura bitters, one jigger whiskey. Mix, strain into a whiskey-glass, and fill up with seltzer; then take a very little fine sugar in a small bar-spoon and stir into the cocktail. Drink during effervescence.

Apple Brandy Cocktail.

A mixing-glass half-full fine ice, two dashes Peyschaud or Angostura bitters, one jigger apple brandy. Mix and strain into a cocktail-glass. Add a piece of twisted lemon-peel.

Armour Cocktail.

Fine ice in mixing-glass, three dashes orange bitters, half a jigger sherry, half a jigger Italian vermouth. Mix, strain into cocktail-glass. Add a piece of orange-peel or a maraschino cherry.

Bottled Brandy Cocktail.

Take two-thirds of a quart brandy, one-third quart water, one pony Peyschaud or Angostura bitters, two ponies gum-syrup. Mix well and bottle.

Bottled Holland Gin Cocktail.

Prepare same as Bottled Brandy Cocktail, substituting Holland gin for brandy.

Bottled Tom Gin Cocktail.

Two-thirds of a quart Tom gin, one-third quart water, one jigger orange bitters. Mix well and bottle.

Bottled Whiskey Cocktail.

Prepare same as Brandy Bottled Cocktail, using whiskey in place of brandy.

Bottled Martini Cocktail.

Take one-third quart Tom gin, one-third quart Italian vermouth, one-third quart water. Add one jigger orange bitters. Mix well and bottle.

Bottled Manhattan Cocktail.

One-third of a quart of whiskey, one-third Italian vermouth, one-third water. Add one and a half pony Peyschaud or Angostura bitters, one pony gum-syrup. Mix well and bottle.

Bottled Vermouth Cocktail.

Three-fourths vermouth, one-fourth water, one and a half pony bitters. Mix and bottle. If desired sweet, add gum-syrup to taste.

Country Cocktail.

A mixing-glass half-full fine ice, two dashes of orange bitters, two dashes Boker bitters, one piece lemon-peel, one jigger rye whiskey—no sweetening. Mix and strain into a cocktail-glass.

Coffee Cocktail.

Fill a mixing-glass half-full fine ice, add two dashes Angostura bitters, half a tablespoonful fine sugar, one fresh egg, half a jigger port wine, half a jigger brandy. Shake well. Strain into a large cocktail-glass. Add a piece of twisted lemon-peel.

Double-Barrel Cocktail.

Mixing-glass half-full fine ice, two dashes Angostura bitters, two dashes orange bitters, one-third jigger French vermouth, one-third jigger Italian vermouth, one-third jigger whiskey. Mix and strain into cocktail-glass.

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.

Ford Cocktail.

Three dashes benedictine, three dashes orange bitters, half a jigger Tom gin, half a jigger French vermouth. Mix in a mixing-glass half-full fine ice. Strain into a cocktail-glass. Add a piece twisted orange-peel.

George Cocktail.

A GOOD APPETIZER.

Mixing-glass half-full fine ice, three dashes pepsin bitters, one jigger Tom gin. Mix and strain into cocktail-glass. Add a piece of twisted lemon-peel.

Holland Gin Cocktail.

Mixing-glass half-full fine ice, two dashes Angostura bitters or Peyschaud bitters, two dashes gum-syrup, one jigger Holland gin. Mix; strain into a cocktail-glass. Add a piece of twisted lemon-peel or a maraschino cherry.

Old-Fashioned Holland Gin Cocktail.

Crush a small lump of sugar in a whiskey-glass containing a little water, add a lump of ice, two dashes of Angostura bitters, a small piece of lemon peel, one jigger Holland gin. Mix with small bar-spoon. Serve.

Holland House Cocktail.

Mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half pony Eau de Vie d’Oranges, one and a half pony old rye whiskey, a piece lemon-peel. Mix. Moisten the edge of cocktail-glass with lemon, dip in sugar. Strain the cocktail into the prepared glass.

Brandy Cocktail.

A mixing-glass half-full fine ice, two dashes gum-syrup, two dashes Peyschaud or Angostura bitters, one jigger brandy. Mix and strain into cocktail-glass. Add a piece twisted lemon-peel or a maraschino cherry.

Fancy Brandy Cocktail.

Fill a mixing-glass half-full fine ice, add three dashes maraschino, two dashes Peyschaud or Angostura bitters, one jigger brandy, one dash orange bitters. Mix. Strain into fancy cocktail-glass, the rim of which has been moistened with a piece of lemon and dipped in powdered sugar, which gives it the appearance of being frosted.

Old-Fashioned Brandy Cocktail.

Crush a small lump of sugar in a whiskey-glass with a very little water, add one lump ice, two dashes bitters, a small piece-lemon peel, one jigger brandy. Stir with small bar-spoon. Serve.

Brant Cocktail.

Mixing-glass half-full fine ice, two dashes Angostura bitters, one-third of a jigger white creme de menthe, two-thirds of a jigger brandy.. Mix well. Strain into cocktail-glass; twist a piece of lemon-peel over the top.

Calasaya Cocktail.

Half a jigger calasaya, half a jigger whiskey, one small piece lemon-peel, half a mixing-glass full fine ice. Mix well and strain into a cocktail-glass.

Canadian Cocktail.

Prepare same as Whiskey Cocktail, using Canadian whiskey.

Champagne Cocktail.

Put into a long thin glass one lump cut-loaf sugar saturated with Peyschaud or Angostura bitters, add one lump of ice, a small piece of lemon-peel; fill the glass three-fourths full cold champagne. Stir with spoon and serve.

Chocolate Cocktail.

Break a fresh egg into a mixing-glass, half full fine ice, add one dash bitters, one jigger port wine, one teaspoonful fine sugar. Shake well and strain into a cocktail-glass.

Cider Cocktail.

Saturate a lump of cut-loaf sugar with Angostura bitters. Place it, with one lump of ice and a small piece of lemon peel, in a thin cider-glass, then fill up with cold cider. Stir with spoon and serve.

Clam Cocktail.

Put into a large cocktail-glass a half-dozen little-neck clams with all their liquor, season with pepper and salt to taste; add two dashes lemon-juice, one dash Tobasco sauce, and a very little cayenne pepper.

Clam Juice Cocktail.

Two jiggers clam juice in a thin bar-glass, season same as Clam Cocktail.

Plymouth Gin Cocktail.

Mixing-glass half-full fine ice, three dashes Peyschaud or orange bitters, one jigger Plymouth gin. Mix well, strain into cocktail-glass. Add a small piece lemon-peel or a maraschino cherry.

Schiedam Gin Cocktail.

Mix same as Holland Gin Cocktail, using Schiedam gin in place of Holland.

Tom Gin Cocktail.

Prepare same as Plymouth Gin Cocktail, substituting Old Tom gin for Plymouth.

Old-Fashioned Tom Gin Cocktail.

Mix same as Holland Gin Old-Fashioned Cocktail, using Old Tom gin in place of Holland.

Grenadine Cocktail.

Use Grenadine in place of gum-syrup in any kind of cocktail.

Harvard Cocktail.

One dash gum-syrup, three dashes Angostura bitters, half-jigger Italian vermouth, half-jigger brandy in half a mixing-glass of fine ice. Mix, strain into cocktail-glass, fill up with seltzer.

Hiram Cocktail.

A mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half jigger Italian vermouth, one-half jigger Walker Canadian whiskey. Mix, strain into cocktail-glass; add a maraschino cherry.

Inimitable Cocktail.

Dissolve a small lump of sugar with a little water in a whiskey-glass, add one lump of ice, one dash lemon-juice, two dashes Peyschaud bitters, one jigger Tom gin. Mix with small bar-spoon. Serve.

Irish Cocktail Ho. 1.

Mixing-glass half-full fine ice, three dashes orange bitters, two dashes acid phosphate, one-half jigger whiskey, one-half jigger Italian vermouth. Mix well, strain into cocktail-glass.

Irish Cocktail No. 2.

Two dashes gum-syrup, three dashes Angostura bitters in a mixing-glass with fine ice, one jigger Irish whiskey. Mix, strain, and add a piece twisted lemon-peel.

Jamaica Rum Cocktail.

Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes orange bitters, two dashes Angostura bitters, one jigger Jamaica rum. Mix and strain into cocktail-glass. Add a small piece twisted lemon-peel.

Jersey Cocktail.

One-half tablespoonful fine sugar in a thin cider-glass, add one lump of ice, two dashes Angostura bitters, one piece lemon-peel, fill up with cider. Stir well. Drink while effervescent.

Liberal Cocktail.

Fill a mixing-glass half-full fine ice, add one dash syrup, half a jigger Amer Picon bitters, half a jigger whiskey. Mix, strain into cocktail-glass. A small piece of lemon peel on top. Serve.

Long-Range Cocktail.

Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes Peyschaud bitters, one pony Italian vermouth, half a pony absinthe, half a pony brandy. Mix and strain into cocktail-glass. Twist a piece lemon-peel over top.

Manhattan Cocktail.

Fill mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Peyschaud or Angostura bitters, one half-jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cocktail-glass. Add a piece of lemon-peel or a cherry.

Manhattan Cocktail, Dry.

Prepare same as Manhattan Cocktail, leaving out syrup and cherry.

Manhattan Cocktail, Extra Dry.

Mix same as Manhattan cocktail. Leave out syrup and cherry, and use French vermouth in place of Italian.

Martini Cocktail.

Half a mixing-glass full fine ice, three dashes orange bitters, one-half jigger Tom gin, one-half jigger Italian vermouth, a piece lemon-peel. Mix, strain into cocktail-glass. Add a maraschino cherry, if desired by customer.

Medford Rum Cocktail.

Prepare same as Brandy Cocktail, using Medford rum in place of brandy.

Metropole Cocktail.

Two dashes gum-syrup, two dashes Peyschaud bitters, one dash orange bitters, half a jigger brandy, half a jigger French vermouth, a mixing-glass half-full fine ice. Mix, strain into cocktail-glass, add a maraschino cherry.

Metropolitan Cocktail.

Two lumps of ice in a small wine-glass, add three dashes gum-syrup, two dashes Angostura bitters, one pony brandy, one pony French vermouth. Mix, take out the ice, add a small piece twisted lemon-peel.

Mountain Cocktail.

A cocktail-glass half-full hard cider, one fresh egg; season with pepper and salt. Serve.

Oyster Cocktail.

A few dashes lemon-juice in a tumbler, add a dash of Tobasco sauce, a teaspoonful of vinegar, a few dashes tomato catchup, six Blue Point oysters, with all their liquor; season to taste with pepper and salt. Mix and serve with spoon in the glass.

Pepsin Cocktail.

Fill mixing-glass half-full fine ice, three dashes gum-syrup, five dashes pepsin bitters, one jigger whiskey. Mix, strain into cocktail-glass, add piece twisted lemon-peel.

Princeton Cocktail.

A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.

Racquet Club Cocktail.

Three dashes orange bitters, half a jigger Tom gin, half a jigger French vermouth, in a mixing-glass half-full fine ice. Mix, strain into cocktail-glass, add piece twisted lemon-peel.

Riding Club Cocktail.

Mixing-glass half-full fine ice, one dash Angostura bitters, a small bar-spoonful Horsford acid phosphate, one jigger calasaya. Mix and strain into cocktail-glass.

Robinson Cocktail.

Mixing-glass half-full fine ice, three dashes Peyschaud bitters, one piece lemon-peel, one jigger Bourbon whiskey; shake until very cold. Strain into cocktail-glass. Never use sweetening in this drink.

Saratoga Cocktail.

Prepare in the same manner as a Fancy Brandy cocktail. Before serving add a squirt of champagne.

Smith Cocktail.

Fill mixing-glass half-full fine ice, add three dashes Angostura bitters, one-half jigger Holland gin, one-half jigger French vermouth; shake until cold. Strain into cocktail-glass; twist a small piece lemon-peel on top.

Soda Cocktail.

One teaspoonful fine sugar in a large bar-glass, one lump of ice, three dashes Angostura bitters, one piece lemon-peel; add one bottle of plain or lemon soda. Mix and drink during effervescence.

Star Cocktail.

Fill a mixing-glass half-full fine ice, add two dashes gum-syrup, three dashes Peyschaud or Angostura bitters, one-half jigger apple brandy, one-half jigger Italian vermouth. Mix, strain into cocktail-glass, twist small piece lemon-peel on top.

Turf Cocktail.

One dash Angostura bitters, three dashes orange bitters, one jigger Tom gin in a mixing-glass half-full fine ice. Mix, strain into cocktail-glass; add a piece twisted lemon-peel.

Union Cocktail.

One lump ice in a whiskey-glass; add one dash Peyschaud bitters, two dashes orange bitters, one small piece lemon-peel, one jigger Tom gin. Mix with small bar-spoon. Serve.

Vermouth Cocktail.

Mixing-glass half-full fine ice, two dashes Angostura or Peyschaud bitters, one jigger Italian vermouth. Mix well, strain into cocktail-glass; add a piece lemon-peel or cherry.

Vermouth Cocktail, Dry.

Prepare same as Vermouth Cocktail, using French vermouth in place of Italian; twist a piece lemon-peel over top. Leave out the cherry.

Fancy Vermouth Cocktail.

Mix same as Fancy Brandy Cocktail, substituting vermouth for brandy.

French. Vermouth Cocktail.

Three dashes orange bitters in mixing-glass half full fine ice; add one jigger French vermouth. Mix well, strain into cocktail-glass; add a piece twisted lemon-peel on top.

Whiskey Cocktail.

Mixing-glass half-full fine ice, two dashes gum-syrup, two dashes Angostura or Peyschaud bitters, one jigger whiskey. Mix, strain into cocktail-glass; add a small piece of twisted lemon-peel or a cherry.

Fancy Whiskey Cocktail.

Prepare in the same manner as Fancy Brandy Cocktail, substituting whiskey for brandy.

Old-Fashioned Whiskey Cocktail.

Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in the glass.

Wilson Cocktail.

Mix same as Whiskey Cocktail, using Wilson whiskey.

Yale Cocktail.

Fill a mixing-glass half-full fine ice, three dashes orange bitters, one dash Peyschaud bitters, a piece lemon-peel, one jigger Tom gin. Mix, strain into cocktail-glass; add a squirt of siphon seltzer.

York Cocktail.

A mixing-glass half-full fine ice, three dashes orange bitters, one-half jigger whiskey, one-half jigger vermouth. Mix, strain into cocktail-glass, squeeze piece of lemon-peel over the top. Serve.

Brandy Collins.

Cut a lemon in half, place it in a mixing-glass, add one tablespoonful fine sugar, crush with muddler so as to extract both the juice of the lemon and part of the oil of the rind, fill the glass half full of fine ice, add one jigger brandy. Mix well, strain into a Collins-glass containing a piece of ice, pour in a bottle of plain soda. Stir with a long bar-spoon and serve.

John Collins.

Prepare same as Brandy Collins, substituting Holland gin for brandy.

Tom Collins.

Is prepared in the same manner as John Collins, using Tom gin in place of Holland gin.

Catawba Cooler.

Pare a lemon so as to leave the rind in one spiral-shaped piece. Place a piece of ice inside the rind, put both into a long Collins-glass, add one and a half jigger Catawba wine and a cold bottle of plain soda. Stir and serve.

Brunswick Cooler.

The juice of one lemon, the rind of a lemon, same as for Catawba Cooler, half a tablespoonful fine sugar in a long glass. Mix, add a bottle of imported ginger ale. Stir and serve.

Claret Cooler.

Prepare same as Catawba Cooler, using claret in place of catawba.

Ginger Ale Cooler.

Is prepared in the same manner as Brunswick Cooler, but you can use domestic ginger ale if you wish.

Lincoln Club Cooler.

Take a long thin Collins-glass, put into it one lump of ice, one pony St. Croix rum, fill up with a cold bottle imported ginger ale. Serve.

Ramsay Cooler.

Prepare in the same manner as Catawba Cooler, using one jigger of Scotch whiskey in place of Catawba wine.

Remmsen Cooler.

Mix and serve same as Ramsay Cooler, substituting Old Tom gin for Scotch whiskey.

Renwick Cooler.

The peel of a lemon, same as for Ramsay Cooler, one piece of ice, put into a Collins-glass; add one jigger whiskey and one bottle of imported ginger ale. Stir and serve.

Rocky Mountain Cooler.

Beat up one egg with one tablespoonful fine sugar and the juice of half a lemon, fill up with cider; stir well. Serve in a long thin glass. Grate nutmeg on top.

Southern Cooler.

The rind of a whole lemon, a piece of ice in a Collins-glass; add half a jigger Jamaica rum, half a jigger Bourbon whiskey, one teaspoonful fine sugar, one bottle cold plain soda. Stir with long bar-spoon. Drink during effervescence.

Brandy Crusta.

Fill a mixing-glass half full of fine ice; add three dashes of gum-syrup, two dashes maraschino, the juice of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece; fit it into the glass; moisten the edge of the glass with a piece of lemon, and dip it into fine sugar, which gives it a frosted appearance. Strain your mixture into this glass, trim with fruit, and serve.

Gin Crusta.

Prepare same as Brandy Crusta, substituting gin for brandy.

St. Croix Crusta.

Mix and serve same as Brandy Crusta, using St. Croix rum in place of brandy.

Whiskey Crusta.

Is prepared in the same manner as Brandy Crusta, substituting the desired kind of whiskey for brandy.

Cooper.