The drink recipes on this post come from the book “MODERN AMERICAN DRINKS, How to Mix and Serve All Kinds of Cups and Drinks” by George J. Kappeler, copyright 1895, which can be found on Project Gutenberg.

Many of the drinks contain alcohol, but not all. It’s interesting to read the names of some of the drinks; I have read of some of them in historical novels.

BOOK’S 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.

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 a 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.

NOTE: It seems you can’t buy absinthe in the U.S., but you can buy it from other countries for personal use.

HARI-KARI
To a mixing-glass half-full of fine ice, add one tablespoonful fine sugar, the juice of half a lemon, and one jigger Bourbon whiskey. Shake well, strain into a long thin glass, and fill with seltzer. Trim with fruit.

HORSE’S NECK
Cut the peel from a lemon in one long piece, place in a thin punch-glass, and add a bottle of cold imported ginger ale.

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

BLUE BLAZER
Dissolve one lump of sugar 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 of twisted lemon-peel and a little grated nutmeg.

DOUBLE-BARREL COCKTAIL
To a mixing-glass half-full of fine ice, add two dashes Angostura bitters, two dashes orange bitters, one-third jigger French vermouth, one-third jigger Italian vermouth, and one-third jigger whiskey. Mix and strain into a cocktail-glass.

MULLED ALE (ENGLISH STYLE)
For each glass take the yolk of one egg, half a tablespoonful fine sugar, and one tablespoonful cream or milk; beat until quite smooth. Heat your ale until quite hot, but not boiling. Mix in the above preparation, stir well, and grate a little nutmeg on top.

BRANDY FIZZ
To a mixing-glass half full of fine ice, add the juice of half a lemon, half a tablespoonful of fine sugar, and one jigger brandy. Shake well, strain into a fizz-glass, fill with siphon seltzer, and serve.

HOT-BEEF TEA
Add a small teaspoonful of extract of beef in a hot-drink glass or mug, fill with boiling water, season to taste with pepper and salt, and add two dashes celery bitters. Mix, and serve with a small glass of fine ice on the side.

HOT BLACK STRIPE
To a hot-drink glass half-full of boiling water, add one jigger of rum and a small spoonful of molasses. Mix well and add a small piece of lemon-peel.

HOT LOCOMOTIVE
Beat up the yolk of one egg in a small saucepan with one tablespoonful fine sugar, one pony of honey, four dashes orange curaçoa, and one and a half jigger claret. Put on the fire, let it come to the boiling point and mix well. Serve in a mug and add a slice of lemon.

HOT MILK PUNCH
Put into a long thin punch-glass one tablespoonful fine sugar, half a jigger of brandy, half a jigger of St. Croix rum, and fill with hot milk. Mix and grate a little nutmeg on top.

KNICKERBOCKER
Put into a long glass the juice of half a lemon, one pony raspberry syrup, half a pony curaçoa, and one jigger St. Croix rum. Fill the glass with fine ice, mix well, and trim with a slice of pineapple, orange and lemon. Serve with straws.

EGG LEMONADE
To a mixing-glass half-full fine ice, add the juice of half a lemon, one tablespoonful fine sugar, one egg, and fill with water. Shake well and strain, or leave on ice and serve with straws.

CAFE ROYAL FRAPPE
To two quarts clear strong coffee add half a pint cognac, sweeten to taste, put in freezer, and freeze until mushy.

WASSAIL BOWL
Bake two choice apples, cut them into quarters, place them in the bottom of a punch-bowl, add two tablespoonfuls of fine sugar, one tablespoonful of allspice, the juice and peel of one lemon, one quart of hot ale, and one pint of warm sherry; mix well and serve hot.

FRAPPE BEEF-TEA
Dissolve a bar-spoonful of extract of beef in two jiggers of water, season to taste with celery bitters, and pepper and salt.Ppour into a long thin glass, fill with fine ice, and mix well when cold. Sip with straws.

SNOWBALL
In a large mixing-glass put one pony brandy or fine whiskey, add one-half tablespoonful fine sugar, one fresh egg, fill the glass half-full fine ice. Shake well, and strain into a long thin punch-glass, fill up with cold imported ginger ale. Stir and serve.

=================================================

Do You Entertain and Make Cocktails or Other Specialty Drinks? Please Leave a Comment Below.

=================================================