Cocktail Recipes

Known at the turn of the century as American Drinks From Mrs Beeton’s Book of Household Management

Gin and Tonic

Imperial India had made the dinking of gin fashionable with soldiers drinking quinine in a vital fight against tropical decease. Unfortunately, quinine on its own was bitter so in order to disguise this Indian tonic water had been invented and so there was a new craze of gin and tonic gripping the country by the more fashionable especially by the wives of serving officers.

Gin Cocktail

1 measure of gin

10 drops of candy syrup

10 drops of orange bitters

A small piece of lemon peel

Crushed ice

Half fill a tumbler with small pieces of ice, pour over it the gin, add the syrup and bitters, then cover and shake well. Strain into a small glass, place the small piece of lemon peel on the top.

Gin Rickey

1 measure of gin

1 dessertspoonful of lemon or lime juice

Soda water

Ice

Place a small piece of ice at the bottom of a champagne glass, strain over it the lemon juice, add the gin, fill up with soda water, and serve.

Pineapple Julep

1 Pineapple

1 bottle of sparkling Moselle

1 gill of gin

1 gill of raspberry syrup

½ gill of Maraschino

Juice of 2 oranges

1lb of crushed ice

Slice the pineapple thinly, and then cut into eight sections. Put all the liquids into a glass jug or bowl, add the ice and pineapple and serve.

Silver Fizz

1 measure of gin

The juice of ½ a lemon

The white of one egg

1 teaspoonful of icing sugar

A pinch of carbonate of soda

Crushed ice

Fill a tumbler ¾ full of crushed ice, pour over the gin and lemon juice, then add the egg white beaten to a white froth. Shake well, then strain into another tumbler containing the icing sugar, and carbonate of soda. Serve at once.

Sloe Gin Cocktail

1 measure of sloe gin

½ measure of dry gin

10 drops of orange bitters

Lemon peel

Crushed ice

Half fill a tumbler with crushed ice, pour over the gins and bitters. Shake well and strain into a small glass and top with lemon peel before serving.

Brain Duster

½ measure of vermouth

½ measure of absinthe

¼ teaspoon of sugar

Crushed ice

¼ teaspoon of carbonate of soda

Put the vermouth, absinthe, and sugar into a glass, add a few pieces of ice and shake well. Strain into a small glass and add the carbonate of soda and serve.

Manhattan

½ measure of vermouth

½ measure of whisky

10 drops of Angostura Bitters

6 drops of Curaçao

Crushed ice

Lemon peel

Put all the ingredients except the lemon peel into a cocktail shaker and shake. Strain into a tumbler and serve with a slice of lemon.

Martini Cocktail

½ measure of dry gin

½ measure of Vermouth

6 drops of candy syrup

12 drops of orange bitters

Lemon peel

Crushed ice

Half fill a tumbler with crushed ice, pour over it all the liquids, shake well and then strain into a glass. Serve with the lemon peel as ingredients.

Yankee Invigorator

¼ of a pint of strong clear coffee

½ measure of port

½ measure of brandy

1 egg

Sugar to taste

Ice

Break and beat the egg well, add the coffee, port, and brandy and sweeten to taste. Add the ice, shake well and then serve.