Leseprobe: Bartenders' Guide or How to Mix Drinks






















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












No. 18 Ann Street.















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




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

for the Southern District of New York.




Entered according to Act of Congress, in the year 1876,




In the Office of the Librarian of Congress, at Washington, D. C.




Copyright, 1887, by











P R E F A C E.




This is an Age of Progress; new ideas and new appliances follow each other in rapid succession. Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility or necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort, and afford gratification to fastidious tastes.

A new beverage is the pride of the Bartender, and its appreciation and adoption his crowning glory.

In this entirely new edition will be found all the latest efforts of the most prominent and successful caterers to the tastes of those who patronize the leading Bars and Wine-Rooms of America, as well as the old and standard favorite beverages, always in general demand.


I N D E X.




“Arf and Arf”

Absinthe and Water

Absinthe Cocktail

Ale Punch

Ale Sangaree

Apple Punch

Apple Toddy

Arrack Punch


Baltimore Eggnog

Barbadoes Punch

Bimbo Punch


Black Stripe

Blue Blazer

Boonekamp and Whiskey

Bottle Cocktail

Brandy and Ginger Ale

Brandy and Gum

Brandy and Rum Punch

Brandy and Soda

Brandy Champerelle

Brandy Cocktail

Brandy Crusta

Brandy Daisy

Brandy Fix

Brandy Fizz

Brandy Punch

Brandy Sangaree

Brandy Scaffa

Brandy Shrub

Brandy Sling

Brandy Smash

Brandy Sour

Brandy Straight

Burnt Brandy and Peach


California Milk Punch

Canadian Punch


Catawba Cobbler

Century Club Punch

Champagne Cobbler

Champagne Cocktail

Champagne Punch

Cider Punch

Claret Cobbler

Claret Punch

Coffee Cocktail

Cold Brandy Flip

Cold Brandy Toddy

Cold Gin Flip

Cold Gin Toddy

Cold Irish Whiskey Toddy

Cold Ruby Punch

Cold Rum Flip

Cold Whiskey Flip

Cold Whiskey Punch

Cold Whiskey Toddy

Columbia Skin


Curaçao Punch

Currant Shrub


Dry Punch

Duke of Norfolk Punch


Egg Milk Punch


Eggnog for a Party

Egg Sour

El Dorado Punch

English Bishop

English Milk Punch


Faivre’s Pousse Café

Fancy Vermouth Cocktail

French Method of Serving Absinthe

General Harrison’s Eggnog

Gin and Pine

Gin and Tansy

Gin and Wormwood

Gin Cocktail

Gin Crusta

Gin Daisy

Gin Fix

Gin Fizz

Gin Julep

Gin Punch

Gin Sangaree

Gin Sling

Gin Smash

Gin Sour

Golden Fizz

Gothic Punch


Half and Half

Hock Cobbler

Hot Brandy and Rum Punch

Hot Brandy Flip

Hot Brandy Sling

Hot Brandy Toddy

Hot Eggnog

Hot English Ale Flip

Hot English Rum Flip

Hot Gin Flip

Hot Gin Sling

Hot Gin Toddy

Hot Irish Whiskey Punch

Hot Milk Punch

Hot Rum

Hot Rum Flip

Hot Scotch Whisky Punch

Hot Spiced Rum

Hot Whiskey Flip

Hot Whiskey Sling

How to Serve Tom and Jerry


Imperial Arrack Punch

Imperial Brandy Punch

Imperial Punch

Improved Brandy cocktail

Improved Gin cocktail

Improved Whiskey cocktail

Irish Whiskey Skin


Japanese Cocktail

Jerry Thomas’” own Decanter Bitters

Jersey Cocktail

Jersey Sour




La Patria Punch

Light Guard Punch



Manhattan Cocktail

Manhattan Milk Punch

Maraschino Punch

Martinez Cocktail

Medford Rum Punch

Milk Punch

Mint Julep

Mississippi Punch

Morning Glory Cocktail

Mulled Cider

Mulled Wine

Mulled Wine without Eggs

Mulled Wine with Eggs


Nectar Punch

Non-Such Punch

Nuremburg Punch


Old Tom Gin Cocktail

Orange Punch

Orgeat Punch

Oxford Punch


Parisian Pousse Café

Peach and Honey

Philadelphia Fish-House Punch

Pineapple Julep

Pineapple Punch

Pony Brandy

Port Wine Flip

Port Wine Negus

Port Wine Sangaree

Porter Sangaree


Pousse l’Amour

Punch a la Ford

Punch a la Romaine

Punch Grassot

Punch Jelly


Quince Liqueur


Raspberry Shrub

Regent’s Punch

Rhine Wine and Seltzer Water

Rochester Punch

Rock and Rye

Rocky Mountain Punch

Roman Punch

Royal Punch

Rum Shrub


Santa Cruz Fix

Santa Cruz Fizz

Santa Cruz Rum Daisy

Santa Cruz Rum Punch

Santa Cruz Sour

Santina’s Pousse Café

Saratoga Brace Up

Saratoga Cocktail

Saratoga Pousse Café

Sauterne Cobbler

Sauterne Punch

Scotch Whisky Skin

Seventh Regiment National Guard Punch

Shandy Gaff

Sherry and Bitters

Sherry and Egg

Sherry and Ice

Sherry Cobbler

Sherry Eggnog

Sherry Punch

Sherry Sangaree

Sherry Wine Flip

Silver Fizz

Sixty-Ninth Regiment Punch


Soda Negus

Soyer’s Gin Punch

Split Soda and Brandy

St. Charles’ Punch

Stone Fence


Tea Punch

The Real Georgia Mint Julep

The Spread Eagle Punch

Thirty-Second Regiment or Victoria Punch

Tip-Top Brandy

Tom and Jerry

Tom Collins Brandy

Tom Collins Gin

Tom Collins Whiskey


United Service Punch


Vanilla Punch

Vermouth Cocktail


Wedding Punch

West India Couperee

West Indian Punch

Whiskey Cobbler

Whiskey Cocktail

Whiskey Crusta

Whiskey Daisy

Whiskey Fix

Whiskey Fizz

Whiskey Julep

Whiskey Sling

Whiskey Smash

Whiskey Sour

White Lion

White Plush

White Tiger’s Milk



Egg Lemonade

Fine Lemonade for Parties

Milk and Seltzer

Nectar for Dog Days

Orgeat Lemonade

Plain Lemonade

Saratoga Cooler

Soda Cocktail

Soda Lemonade

Soda Nectar




Balaklava Nectar

Bishop à la Prusse

Bottled Velvet

Champagne Cup à la Brunow

Claret Cup

Claret Cup à la Brunow

Claret Cup à la Lord Saltoun

Crimean Cup à la Marmora

Crimean Cup à la Wyndham

English Curaçao

Italian Lemonade

Mulled Claret à la Lord Saltoun

Porter Cup





Aromatic Tincture


Essence of Cognac

Essence of Lemon

Gum Syrup

Lemon Syrup

Plain Syrup


Solferino Coloring

Tincture of Allspice

Tincture of Cinnamon

Tincture of Gentian

Tincture of Lemon Peel

Tincture of Orange Peel




Duke of Norfolk Punch

Empire City Punch

Essence of Arrack Punch

Essence of Bourbon Whiskey Punch

Essence of Rum Punch

Essence of Brandy Punch

Essence of Claret Wine Punch

Essence of Kirschwasser Punch

Essence of Punch D’Orsay

Essence of Regent Punch

Essence of Roman Punch

Essence of Rum Punch

Essence of St. Domingo Punch

Essence of Wine Punch

Imperial Raspberry Whiskey Punch




Bourbon Cocktail

Brandy Cocktail

Gin Cocktail







F O R   B A R T E N D E R S.




1. An efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those whose peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverages served and use his best judgment in endeavoring to fulfill their desires to their entire satisfaction. In this way he will not fail to acquire popularity and success.

2. Ice must be washed clean before being used, and then never touched with the hand, but placed in the glass either with an ice-scoop or tongs.

3. Fancy drinks are usually ornamented with such fruits as are in season. When a beverage requires to be strained into a glass, the fruit is added after straining; but when this is not the case, the fruit is introduced into the glass at once. Fruit, of course, must not be handled, but picked up with a silver spoon or fork.

4. In preparing any kind of a hot drink, the glass should always be first rinsed rapidly with hot water; if this is not done the drink cannot be served sufficiently hot to suit a fastidious customer. Besides, the heating of the glass will prevent it from breaking when the boiling water is suddenly introduced.

5. In preparing cold drinks great discrimination should be observed in the use of ice. As a general rule, shaved ice should be used when spirits form the principal ingredient of the drink and no water is employed. When eggs, milk, wine, vermouth, seltzer or other mineral waters are used in preparing a drink, it is better to use small lumps of ice, and these should always be removed from the glass before serving to the customer.

6. Sugar does not readily dissolve in spirits; therefore, when making any kind of hot drink, put sufficient boiling water in the glass to dissolve the sugar before you add the spirits.

7. When making cold mixed-drinks it is usually better to dissolve the sugar with a little cold water before adding the spirits. This is not, however, necessary when a quantity of shaved ice is used. In making cocktails the use of syrup has almost entirely superseded white sugar.

8. When drinks are made with eggs or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured upon the former gradually and the mixture stirred briskly during the process; otherwise the eggs and milk will curdle. This is more particularly the case when large quantities of such mixtures are to be prepared. Such drinks as “English Rum Flip”, “Hot Eggnog” and “Mulled Wine” are sure to be spoiled unless these precautions are observed.

9. In preparing Milk Punch or Eggnog in quantity, the milk or eggs should be poured upon the wine or spirits, very gradually, and continually beating the mixture in order to mix the ingredients thoroughly.

10. When preparing cold Punch, the bowl should be placed in a tin or metal vessel about the same depth as the height of the bowl, the space between the bowl and the vessel being packed with ice, and a little rock-salt sprinkled over the surface, which has the effect of producing a freezing mixture, much colder than the plain ice. Towels may be pinned around the exterior of the vessel and the exposed surface of the ice trimmed with fruit or leaves, giving the whole an attractive appearance.

11. In case brandy, whiskey or other liquors are to be drawn for use direct from the wood, the cask should be placed upon a skid, a substantial stand made expressly for the purpose, and kept in a place where the temperature is moderate and uniform.

12. Bottles containing liquor should be kept lying down, in order to keep the corks moist and prevent the strength being lost by evaporation.

13. Casks containing ale or porter should be tapped before placing them on the skid and then allowed sufficient time for the contents to settle and become clear before using.

14. Champagne requires careful treatment. It is not advisable to place more at a time on ice than is likely to be used, because if removed from the ice and again allowed to get warmer, a second icing injures both flavor and strength.

15. When champagne has been well iced, it requires a good deal of care in handling the bottles; cold renders the glass brittle and less able to withstand the expansive pressure of the contents.

16. Bottles containing champagne or any other brisk wines must be kept laying down; if in an upright position for any length of time, the corks become dry and the gas is liable to escape.

17. During the process of cooling sparkling wines, the bottles should not be placed in direct contact with the ice, because that portion of the bottle which touches the ice cools more rapidly than the remainder, causing unequal contraction and consequent tendency to crack.

18. When sparkling wines are served in the bottle, they should be put in an ice-pail, and the space between the bottles and pail filled with ice broken small. When the bottle is entirely surrounded by ice, the liability of cracking from unequal contraction does not exist.

19. When champagne is in occasional use, being served by the glass or for mixing beverages, it is a good plan to place the bottle on a rack, the neck sloping downwards, and insert through the cork a corkscrew syphon provided with a cut off or faucet, by the use of which a small portion may be drawn off at a time without allowing any escape of the gas.

20. Mineral waters contained in syphons should be cooled gradually and not allowed to stand in contact with the ice. Although the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the expansion of the gas contained, is the more liable to crack from unequal contraction, when only one portion of the syphon is touching the ice.

21. Cordials, bitters and syrups should be cooled gradually and not laid upon ice. A moderate degree of coolness is sufficient for these preparations, as they are only used in small portions for mixing and flavoring.

22. Claret, rhine-wines, sherry, port etc. require special attention. Their temperature should not be too cold; and, when poured into glasses, the bottle should be steadily handled, so that any sediment that may be in the bottom of the bottle is not disturbed. Bottles containing these wines, when laid away, should be placed on their sides, to keep the corks moist.

23. Whiskey is usually kept directly on ice, but brandy and other liquors require only a moderate temperature. Fine old cognac loses its “velvet” when chilled.

24. The refreshing qualities and flavor of lager beer depend very largely on the manner of keeping and handling. Casks or kegs containing it should be kept at a temperature of about 40°. Lager is always in its best condition when it comes from the brewer’s ice-house. When carted through the streets on a hot summer’s day, the temperature is quickly increased and it must then be stored in a refrigerator for three or four days in order to reduce it to a proper temperature before using.

25. When the consumption of a keg of beer is sufficiently rapid, it is best drawn directly from the keg, the first glass drawn being rejected. The tap must be thoroughly cleansed before using; and, as soon as the beer ceases to run freely, a vent is placed in the bung.

When, however, the keg has to stand in use for some time before it becomes empty, a considerable amount of gas will escape every time the vent is opened and the beer will soon become “flat, stale and unprofitable” at least for the consumer. To obviate this, and to keep the beer tolerably fresh to the end, the vent is not used, but a tube is inserted in the vent-hole, leading to a receiver or cylinder containing air, compressed either by water-power or a hand force-pump. This exerts a continual pressure on the surface of the beer and prevents the gas from rising. Too great an amount of air-pressure should be avoided, because the beer will be driven too forcibly through the tap and fill the glass with more froth and less beer than a thirsty drinker would care to pay for.

The air in the cylinder should be drawn from a pure source, by means of a tube, if necessary, leading to the open air. The air in a cellar or even a close apartment is rarely pure and would have a decidedly unwholesome effect on the beer.

26. Bottled beer should be kept in a cool place or in a refrigerator, not in contact with the ice. The bottles ought to stand upright, so that any sediment will settle to the bottom. It is, therefore, not advisable to pour the last dregs of the bottle into the glass.

27. Syrups are peculiarly attractive to ants, flies and other insects; they should, therefore, be kept in closely corked vessels; and, when in bottles for use, be kept in a cool place, properly corked, a rubber cork being most convenient, and the bottles standing upright in water. In this manner the bottles will be out of the reach of insects of every kind.












Brandy Cocktail.


(Use small bar glass.)


Take 3 or 4 dashes of gum syrup.

2 dashes of bitters (Boker’s or Angostura).

1 wineglass (11.8 cl) of brandy.

1 or 2 dashes of curaçao.

Fill the glass one-third full of shaved ice, shake up well and strain into a cocktail glass. Twist a small piece of lemon rind in it and serve.


Improved Brandy Cocktail.


(Use ordinary bar glass.)


Take 2 dashes Boker’s (or Angostura) bitters.

3 dashes gum syrup.

2 dashes maraschino.

1 dash absinthe.

1 small piece of the yellow rind of a lemon, twisted to express the oil.

1 small wineglass (11.8 cl) of brandy.

Fill glass one-third full of shaved ice, shake well and strain into a fancy cocktail glass, put the lemon peel in the glass and serve.

The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon.


Whiskey Cocktail.


(Use small bar glass.)


Take 3 or 4 dashes of gum syrup.

2 dashes of bitters (Boker’s).

1 wineglass (11.8 cl) of whiskey.

Fill one-third full of fine ice; shake and strain in a fancy red wineglass. Put in a piece of twisted lemon peel in the glass and serve.


Improved Whiskey Cocktail.


Prepared in the same manner as the Improved Brandy Cocktail, by substituting bourbon or rye whiskey for the brandy.


Gin Cocktail.


(Use small bar glass.)


Take 3 or 4 dashes of gum syrup.

2 dashes of bitters (Boker’s).

1 wineglass (11.8 cl) of Holland gin.

1 or 2 dashes of curaçao.

Fill the glass one-third full of shaved ice and strain into a cocktail glass. Twist a small piece of lemon peel, place it in the glass and serve.


Old Tom Gin Cocktail.


Same as the foregoing, substituting Old Tom instead of the Holland gin.


Improved Gin Cocktail.


Made the same way as the Improved Brandy Cocktail, substituting Holland or Old Tom gin for the brandy.


Bottle Cocktail.


To make a splendid bottle (0.95 l) of Brandy Cocktail, use the following ingredients:

Take brandy.


1 pony glass (2.96 cl) of Boker’s bitters.

1 wineglass (11.8 cl) of gum syrup.

½ pony glass (1.48 cl) of curaçao.         

The author has always used this recipe in compounding the above beverage for connoisseurs.

Whiskey and gin cocktails, in bottles, may be made by using the above recipe and substituting those liquors instead of brandy.


Champagne Cocktail.


(Pint bottle of wine for three goblets.)


(Per glass.)


Take 1 lump of sugar.

1 or 2 dashes Angostura bitters.

1 small lump of ice.

Fill the goblet with wine, stir up with a spoon and serve with a thin piece of twisted lemon peel.

A quart bottle (0.95 l) of wine will make six cocktails.


Coffee Cocktail.


(Use a large bar glass.)


Take 1 teaspoonful powdered white sugar.

1 fresh egg.

1 large wineglass (11.8 cl) of port wine.

1 pony (2.96 cl) of brandy.

2 or 3 lumps of ice.

Break the egg into the glass, put in the sugar, and lastly the port wine, brandy and ice.

Shake up very thoroughly and strain into a medium bar goblet. Grate a little nutmeg on top before serving.

The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted and hence probably its name.


Vermouth Cocktail.


(Use small bar glass.)


Take 2 dashes of Boker’s bitters.

1 wineglass (11.8 cl) of vermouth.

1 quarter slice of lemon.

Shake the bitters and vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. If the customer prefers it very sweet, add two dashes of gum syrup.


Fancy Vermouth Cocktail.


(Use small bar glass.)


Take 2 dashes Angostura bitters.

2 dashes maraschino.

1 wineglass (11.8 cl) of vermouth.

1 quarter slice of lemon.

Fill the glass one-quarter full of shaved ice, shake well and strain into a cocktail glass; garnish with the lemon.


Absinthe Cocktail.


(Use small bar glass.)


Take 2 dashes of anisette.

1 dash of Angostura bitters.

1 pony glass (2.96 cl) of absinthe.

Pour about one wineglass (11.8 cl) of water into the tumbler in a small stream from the ice pitcher or preferably from an absinthe glass. Shake up very thoroughly with ice and strain into a claret glass.


Japanese Cocktail.


(Use small bar glass.)


Take 1 tablespoonful of orgeat syrup.

2 dashes of Boker’s bitters.

1 wineglass (11.8 cl) of brandy.

1 or 2 pieces of lemon peel.

Fill the tumbler one-third with ice, stir well with a spoon and strain into a cocktail glass.


Jersey Cocktail.


(Use large bar glass.)


Take 1 teaspoonful of fine white sugar.

2 dashes of bitters.

3 or 4 lumps of ice.


Fill tumbler with cider and mix well with a spoon, remove the ice before serving.