Leseprobe: The Bartender's Guide 1862 Edition

THE

 

BARTENDERS’ GUIDE,

 

A COMPLETE CYCLOPAEDIA OF

 

PLAIN AND FANCY DRINKS,

 

CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE BEVERAGES USED IN THE UNITED STATES; TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND SPANISH RECIPES; EMBRACING

PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY.

 

BY JERRY THOMAS,

 

Formerly Principal Bartender at the Metropolitan Hotel, New York, and the Planters‘ House, St. Louis.

 

TO WHICH IS APPENDED

 

A MANUAL FOR THE MANUFACTURE

 

OF

 

Cordials, Liquors, Fancy Syrups, &c., &c.,

 

AFTER THE MOST APPROVED METHODS NOW USED IN THE DISTILLATION OF LIQUORS AND BEVERAGES, DESIGNED FOR THE SPECIAL USE OF MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEPERS, AND PRIVATE FAMILIES, THE SAME BEING ADAPTED TO THE TRADE OF THE UNITED STATES AND CANADAS.

 

Illustrated with Descriptive Engravings.

 

THE WHOLE CONTAINING

 

OVER 600 VALUABLE RECIPES.

 

BY CHRISTIAN SCHULTZ,

Professor of Chemistry, Apothecary, and Manufacturer of Wines, Liquors, Cordials, &c., &c., from Berne, Switzerland.

 

 

 

NEW YORK:

 

DICK & FITZGERALD, PUBLISHERS,

No. 18 ANN STREET.


 

 

 

 

 

Entered according to Act of Congress, in the year 1862, by

 

DICK & FITZGERALD,

 

In the Clerk’s Office of the District Court of the United States,

for the Southern District of New York.

 

PREFACE.

IN all ages of the world, and in all countries, men have indulged in “social drinks.” They have always possessed themselves of some popular beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should continue to indulge in such things, or whether it would be wiser to abstain from all enjoyment of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for “social drinks” is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaintance of those refreshing articles under circumstances calculated to induce more intimate relations; but we do propose to instruct those whose “intimate relations” in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining.

We very well remember seeing one day in London, in the rear of the Bank of England, a small drinking saloon that had been set up by a peripatetic American, at the door of which was placed a board covered with the unique titles of the American mixed drinks supposed to be prepared within that limited establishment. The “Connecticut eye-openers” and “Alabama fog-cutters”, together with the “lightning-smashes” and the “thunderbolt-cocktails”, created a profound sensation in the crowd assembled to peruse the Nectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all the social drinks – the composite beverages, if we may call them so – of America, would really be one of the curiosities of jovial literature; and that if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for “brewing” each, it would be a “blessing to mankind”. There would be no excuse for imbibing, with such a book at hand, the “villainous compounds” of barkeeping Goths and Vandals, who know no more of the amenities of bon vivant existence than a Hottentot can know of the bouquet of champagne.

 

“There’s philosophy”, says Father Tom in the drama, “even in a jug of punch.” We claim the credit of “philosophy teaching by example”, then, to no ordinary extent in the composition of this volume; for our index exhibits the title of eighty-six different kinds of punches, together with a universe of cobblers, juleps, bitters, cups, slings, shrubs, &c., each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jerry Thomas is a sufficient guarantee. He has travelled Europe and America in search of all that is recondite in this branch of the spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter’s House, St. Louis. He has been the proprietor of one of the most récherché saloons in New Orleans as well as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the “Wine Press”, edited by B. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated “Nuremburg”, and the equally famous “Philadelphia Fish House” punch. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medes and Persians in his principle that no excellent drink can be made out of anything but excellent materials, we conceive that we are safe in asserting that whatever may be prepared after his instructions will be able to speak eloquently for itself. “Good wine needs no bush”, Shakespeare tells us and over one of Jerry’s mixtures eulogy is quite as redundant.

CONTENTS.

This Table of Contents refers to the recipes of the first part of the book „THE BARTENDERS‘ GUIDE“. For the Table of Contents to the „MANUAL FOR THE MANUFACTURE OF CORDIAL, SYRUPS, &c.“, see page 259.

 

 


69th Regiment Punch......... 29

A Bishop......................... 80

Absinthe.......................... 90

Ale Flip.......................... 68

Ale Punch........................ 43

Ale Sangaree.................... 63

Apple Punch.................... 43

Apple Toddy.................... 63

Archbishop...................... 80

Arf and Arf...................... 90

Arrack............................ 34

Arrack Punch................... 35

 

Badminton...................... 85

Balaklava Nectar.............. 75

Baltimore Eggnog............. 46

Barbados Punch................ 42

Bimbo Punch................... 35

Bishop....................... 79, 80

Black Stripe..................... 87

Blue Blazer...................... 85

Bottle Cocktail................. 55

Bottled Velvet.................. 84

Brandy and Gum.............. 91

Brandy and Soda.............. 91

Brandy Champerelle.......... 74

Brandy Cocktail............... 55

Brandy Crusta................. 58

Brandy Fix...................... 65

Brandy Flip..................... 69

Brandy Julep.................... 50

Brandy Punch............. 14, 15

Brandy Sangaree............... 62

Brandy Scaffa................... 74

Brandy Shrub................... 71

Brandy Sling.................... 65

Brandy Smash.................. 51

Brandy Sour.................... 66

Brandy Straight............... 90

Brandy Toddy.................. 64

Burnt Brandy and Peach.... 87

 

Canadian Punch............... 34

Capillaire................... 40, 41

Cardinal.......................... 80

Catawba Cobbler............... 53

Century Club Punch.......... 37

Champagne Cobbler.......... 53

Champagne Cocktail......... 56

Champagne Punch............ 18

Champagne, Hock or Chablis Cup  84

Cherry Shrub................... 70

Cider Nectar.................... 84

Cider Punch..................... 43

Claret and Champagne Cup, à la Brunow    74

Claret Cobbler.................. 54

Claret Cup...................... 81

Claret Cup, or Mulled Claret 83

Claret Punch.................... 19

Cold Punch...................... 36

Cold Whiskey Punch......... 17

Columbia Skin................. 89

Crimean Cup, à la Marmora 76

Crimean Cup, à la Wyndham 76

Curacao Punch................. 21

Currant Shrub.................. 71

 

D’Orsay Punch................. 44

Draught Lemonade, or Lemon Sherbet         96

Drink for the Dog Days..... 95

Dry Punch....................... 29

Duke of Norfolk Punch...... 37

 

Egg Flip.......................... 68

Eggnog...................... 45, 46

English Curacao............... 82

English Milk Punch.... 23, 24

English Rum Shrub.......... 72

 

Faivre’s Pousse Café.......... 73

Fancy Brandy Cocktail...... 56

Fancy Drinks................... 72

Fancy Gin Cocktail........... 57

Fixes and Sours................ 65

Flip, Negus and Shrub....... 67

 

General Harrison’s Eggnog. 47

Gin and Pine.................... 88

Gin and Tansy.................. 88

Gin and Wormwood........... 88

Gin Cocktail.................... 57

Gin Crusta...................... 59

Gin Fix........................... 66

Gin Julep......................... 50

Gin Punch.................. 18, 26

Gin Sangaree.................... 62

Gin Sling......................... 65

Gin Smash....................... 51

Gin Sour......................... 66

Gin Straight.................... 91

Gin Toddy....................... 64

Ginger Lemonade.............. 94

Ginger Wine..................... 97

Glasgow Punch................. 26

Gothic Punch................... 39

 

Hock Cobbler................... 54

Hot Brandy and Rum Punch 16

Hot Eggnog..................... 45

Hot Milk Punch............... 23

Hot Rum........................ 89

Hot Spiced Rum............... 89

Hot Whiskey Sling............ 65

Imperial Drink for Families 96

 

Imperial Punch................ 31

Imperial Raspberry Whiskey Punch 44

Irish Whiskey Punch......... 16

Italian Lemonade.............. 82

 

Japanese Cocktail.............. 57

Jerry Thomas’ own Decanter Bitters            86

Jersey Cocktail................. 58

Juleps............................. 48

 

Kirschwasser Punch........... 44

Knickerbocker................... 81

La Patria Punch............... 30

 

Lemonade.................. 92, 93

Lemonade Powders............ 95

Light Guard Punch........... 33

Locomotive...................... 79

Louisiana Sugar-House Punch 29

 

Milk Punch..................... 22

Mint Julep....................... 49

Miscellaneous Drinks........ 85

Mississippi Punch............. 15

Mulled Claret.................. 61

Mulled Wine.................... 60

Mulled Wine with Eggs..... 60

Mulled Wine without Eggs. 59

Mulls and Sangarees.......... 59

 

National Guard 7th Regiment Punch            28

Nectar............................. 96

Nectar Punch................... 43

Non-Such Punch............... 33

Nuremburg Punch............. 36

 

Orange Punch................... 44

Orangeade........................ 94

Orgeat Lemonade.............. 94

Orgeat Punch................... 21

Oxford Punch................... 39

 

Parisian Pousse Café.......... 73

Peach and Honey.............. 87

Philadelphia Fish-House Punch 33

Pineapple Julep................ 50

Pineapple Punch............... 20

Plain Lemonade................ 93

Pony Brandy.................... 91

Pope............................... 80

Port Wine Negus............... 69

Port Wine Punch............... 20

Port Wine Sangaree........... 61

Porter Cup....................... 82

Porter Sangaree................. 63

Pousse l’Amour................ 73

Punch à la Ford................ 24

Punch à la Romaine.......... 41

Punch Grassot.................. 32

Punch Jelly...................... 25

 

Queen Punch.................... 38

Quince Liqueur................. 83

 

Raspberry Punch............... 27

Raspberry Shrub............... 71

Raspberry, Strawberry, Currant, or Orange Effervescing Draughts        96

Ratafias.......................... 75

Regent’s Punch........... 26, 27

Rhine Wine and Seltzer-Water 90

Rochester Punch............... 30

Rocky Mountain Punch..... 32

Roman Punch.................. 22

Royal Punch.................... 37

Ruby Punch..................... 36

Rum Flip........................ 67

Rum Shrub...................... 71

Rumfustian..................... 81

 

Santina’s Pousse Café........ 72

Sauterne Cobbler............... 54

Sauterne Punch................ 20

Scotch Whiskey Punch....... 17

Scotch Whiskey Skin......... 88

Sherbet............................ 95

Sherry and Bitters............ 92

Sherry and Egg................. 92

Sherry and Ice.................. 92

Sherry Cobbler.................. 53

Sherry Eggnog.................. 47

Sherry Punch................... 19

Sherry Sangaree................ 62

Sleeper............................ 74

Soda Cocktail................... 58

Soda Nectar..................... 94

Soda Negus...................... 70

St. Charles’ Punch............ 28

Stone Fence...................... 89

 

Tea Punch....................... 41

Temperance Drinks........... 92

The Cobbler..................... 52

The Cocktail & Crusta...... 55

The Smash...................... 51

The Spread Eagle Punch.... 30

Thirty-Second Regiment or

Victoria Punch................. 31

Tip-Top Punch................. 34

Toddies and Slings............ 63

Tom and Jerry.................. 77

 

Uncle Toby Punch............. 40

United Service Punch......... 36

 

Vanilla Punch................... 20

 

West Indian Punch............ 42

Whiskey Cobbler............... 54

Whiskey Cocktail.............. 56

Whiskey Crusta................ 59

Whiskey Julep.................. 50

Whiskey Punch................. 17

Whiskey Smash................ 51

Whiskey Toddy................. 64

White Currant Shrub......... 70

White Lion...................... 78

White Tiger’s Milk............ 78

 

Yorkshire Punch............... 42


 

 

 

 

 

 

THE

B A R T E N D E R ‘S GUIDE,

 

AND

 

BON-VIVANT’S COMPANION.

 

——————

 

1. PUNCH.

To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice.

In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way.

The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.

2. Brandy Punch.

(Use large bar glass.)

 

1 tablespoonful of raspberry syrup.

2 tablespoonfuls of white sugar.

1 wineglass (11.8 cl) of water.

1 ½ wineglass (17.7 cl) of brandy.

½ small-sized lemon.

2 slices of orange.

1 piece of pineapple.

Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.

 

 

3. Brandy Punch.

(For a party of twenty.)

 

1 gallon (3.79 l) of water.

3 quarts (2.84 l) of brandy.

½ pint (0.24 l) of Jamaica rum.

2 lbs. (907 g) of sugar.

Juice of 6 lemons.

3 oranges sliced.

1 pineapple, pared, and cut up.

1 gill (11.8 cl) of Curaçao.

2 gills (23.6 cl) of raspberry syrup.

Ice, and add berries in season.

Mix the materials well together in a large bowl, and you have a splendid punch.

 

 

4. Mississippi Punch.

(Use large bar glass.)

 

1 wineglass (11.8 cl) of brandy.

½ wineglass (5.9 cl) of Jamaica rum.

½ wineglass (5.9 cl) of Bourbon whiskey.

½ wineglass (5.9 cl) of water.

1 ½ tablespoonful of powdered white sugar.

¼ of a large lemon.

Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like their draughts “like linked sweetness long drawn out”, let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.

 

 

5. Hot Brandy and Rum Punch.

(For a party of fifteen.)

 

1 quart (0.95 l) of Jamaica rum.

1 quart (0.95 l) of Cognac brandy.

1 lb. (454 g) of white loaf sugar.

4 lemons.

3 quarts (2.84 l) of boiling water.

1 teaspoonful of nutmeg.

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very important, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. Allow a quart (0.95 l) for four persons; but this information must be taken cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

 

 

6. Irish Whiskey Punch.

This is the genuine Irish beverage. It is generally made one-third pure whiskey*, two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.

 

*Irish whiskey is not fit to drink until it is three years old. The best whiskey for this purpose is Kenahan’s LL whiskey.

 

 

7. Cold Whiskey Punch.

(For a party.)

 

This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated that cold water and cold whiskey ever get. As to the beautiful mutual adaption of cold rum and cold water, that is beyond all praise, being one of Nature’s most exquisite achievements (see “Glasgow Punch”, No. 29).

 

 

8. Scotch Whiskey Punch.

Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions (see “Spread Eagle Punch”, No. 39).

 

 

9. Whiskey Punch.

(Use small bar glass.)

 

1 wineglass (11.8 cl) of whiskey (Irish or Scotch).

2 wineglasses (23.6 cl) of boiling water.

Sugar to taste.

Dissolve the sugar well with 1 wineglass (11.8 cl) of the water then pour in the whiskey, and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon.

 

 

10. Gin Punch.

(Use large bar glass.)

 

1 tablespoonful of raspberry syrup.

2 tablespoonfuls of white sugar.

1 wineglass (11.8 cl) of water.

1 ½ wineglass (17.7 cl) of gin.

½ small-sized lemon.

2 slices of orange.

1 piece of pineapple.

Fill the tumbler with shaved ice.

Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.

 

 

11. Gin Punch.

(From a recipe by Soyer.)

 

½ pint (0.24 l) of old gin.

1 gill (11.8 cl) of maraschino.

The juice of two lemons.

The rind of half a lemon.

4 ounces (11.8 cl) of syrup.

1 quart bottle (0.95 l) of German Seltzer water.

Ice well.

 

 

12. Champagne Punch.

(Per bottle.)

 

1 quart bottle (0.95 l) of wine.

¼ lb. (113 g) of sugar.

1 orange sliced.

The juice of a lemon.

3 slices of pineapple.

1 wineglass (11.8 cl) of raspberry or strawberry syrup.

Ornament with fruits in season, and serve in champagne goblets.

This can be made in any quantity by observing the proportions of the ingredients as given above. Four bottles of wine make a gallon (3.78 l), and a gallon is generally sufficient for fifteen persons in a mixed party. For a good champagne punch, see “Rocky Mountain Punch”, No. 43.

 

 

13. Sherry Punch.

(Use large bar glass.)

 

2 wineglasses (23.6 cl) of sherry.

1 tablespoonful of sugar.

2 or 3 slices of orange.

2 or 3 slices of lemon.

Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw.

 

 

14. Claret Punch.

(Use large bar glass.)

 

1 ½ tablespoonful of sugar.

1 slice of lemon.

2 or 3 slices of orange.

Fill the tumbler with shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch, see “Imperial Punch”, No. 41.

 

 

15. Sauterne Punch.

(Use large bar glass.)

 

The same as Claret Punch, using Sauterne instead of claret.

 

 

16. Port Wine Punch.

(Use large bar glass.)

 

The same as Claret Punch, using port wine instead of claret, and ornament with berries in season.

 

 

17. Vanilla Punch.

(Use large bar glass.)

 

1 tablespoonful of sugar.

1 wineglass (11.8 cl) of brandy.

The juice of ¼ of a lemon.

Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few drops of vanilla extract.

This is a delicious drink, and should be imbibed through a glass tube or straw.

 

 

18. Pineapple Punch.

(For a party of ten.)

 

4 bottles (3 l) of champagne.

1 pint (0.47 l) of Jamaica rum.

1 pint (0.47 l) of brandy.

1 gill (11.8 cl) of Curaçao.

Juice of 4 lemons.

4 pineapples sliced.

Sweeten to taste with pulverized white sugar.

Put the pineapple with one pound (454 g) of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pineapple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre of the bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season.

Serve in champagne glasses.

 

Pineapple punch is sometimes made by adding sliced pineapple to Brandy Punch.