Monday, October 15, 2012

A Collection of Brandy Drink Recipes

BRANDY AND GINGER ALE

3 lumps of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle Ginger Ale.

Stir briskly and serve.

BRANDY AND SODA

2 pieces of Ice in tall, thin glass.
1 Wineglass Brandy.
1 bottle plain Soda.

Stir briskly and serve.

BRANDY FLOAT

Fill a Cocktail glass 2/3 full of Carbonated Water.
1 pony Brandy floated on top.

(Use spoon to float the Brandy).

BRANDY JULEP

Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and

Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass

or large Goblet, which has been filled with fine Ice, and add:

1 jigger of Brandy.
2 dashes Jamaica Rum.

Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.

BRANDY PUNCH

Fill large Bar glass ¾ full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.
½ Juice of 1 Lemon.
¼ jigger Santa Cruz Rum.
1½ jiggers Brandy.
1 slice Orange.
1 piece of Pineapple.

Shake; dress with Fruit and serve with Straw.

BRANDY SCAFFA

Into a small Wineglass pour:
Green Chartreuse.
Maraschino.
Old Brandy.

In equal proportion to fill the glass, using care as in preparing Crustas, not to allow the colors to blend.

BRANDY SHAKE

Fill small Bar glass ¾ full Shaved Ice.
1 teaspoonful Bar Sugar.
Juice of 2 Limes.
1 jigger Brandy.

Shake; strain into small fancy glass and serve.

BRANDY SHRUB (2-gallon mixture for 40 people)

Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12 Lemons and add 5 quarts of Brandy. Make the bowl airtight and set it

aside. At the expiration of 6 days add 3 quarts of Sherry wine and 6 pounds of Loaf Sugar, which has been dissolved in 1 quart of plain Soda.

Strain through a bag and bottle.

BRANDY SKIN

Fill a Whiskey glass ½ full Hot Water and pour in:
1 jigger Brandy.

Twist a piece of Lemon Skin on top and serve.

(It may occur that a customer will ask for a little Sugar. In that case add ½ small teaspoonful, and stir).

BRANDY SLING

In a Whiskey glass:
1 lump Ice.
1 teaspoonful Sugar dissolved in little Water.
1 jigger Brandy.

Stir; twist in a piece of Lemon Peel; grate Nutmeg on top and serve.

BRANDY SMASH

Fill large Bar glass ½ full Shaved Ice.
1 heaping teaspoonful Bar Sugar.
3 sprigs of Mint.
1 jigger Brandy.

Stir; strain into fancy Stem glass and serve.

BRANDY SOUR

Fill large Bar glass ¾ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
3 dashes Lemon or Lime Juice.
3 dashes Seltzer or Apollinaris Water.
1 jigger Brandy.

Stir; strain into Sour glass; dress with Fruit and serve.

BRANDY TODDY

Into a Whiskey glass drop 1 lump Cracked Ice.
1 teaspoonful of Bar Sugar dissolved in little Water.

Stir; place the bottle before the customer and allow him to pour his own drink.

Saturday, September 8, 2012

Tom and Jerry

Make a batter by separating the yolks from whites of a given number of Eggs; beating the whites to a stiff froth and stirring the yolks until very thin. Then mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the batter is stiff and serve as follows:

Fill Tom and Jerry Mug ¼ full of Batter.

½ jigger Rum.

½ jigger Brandy.

Stir well with Bar spoon; fill up with Hot Water; stir more; grate Nutmeg on top and serve.

Thursday, January 19, 2012

Absinthe Recipes

Absinthe recipeWhen the customer doesn't specify any particular style of service, use this vintage Absinthe recipe:


Pour one pony of Absinthe into large Bar glass and let ice cold water drip from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole in the center. By filling the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass.

Otherwise, here are some specific Absinthe recipes to use:

ABSINTHE, AMERICAN SERVICE

Mixing glass 3/4 full Shaved Ice.
4 dashes Gum Syrup.
1 pony Absinthe.

Shake until outside of shaker is well frosted; strain into large Champagne glass and serve.

ABSINTHE COCKTAIL

Mixing glass 3/4 full Shaved Ice.
1/2 jigger Water.
1/2 jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.

Stir; strain into Cocktail glass and serve.

ABSINTHE FRAPPE

Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.

Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.

ABSINTHE, FRENCH SERVICE

Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.

ABSINTHE, ITALIAN SERVICE

1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
1/2 pony Anisette.

Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.

Sunday, January 15, 2012

Country Club Punch

Take 1 1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:

12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:

1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
1/2 jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.

Thursday, February 18, 2010

Gin Drinks

GIN AND CALAMUS

Put ½ oz. of Calamus Root, which has been steeped, into a quart bottle of Gin. Serve as you would a Straight Drink.

GIN DAISY

Juice of ½ of a Lime.
1 pony Cusenier Grenadine.
1 jigger Sir Robert Burnette's Old Tom Gin.
Serve in a Mug with Lump Ice; fill with Seltzer.

Stir well and decorate with the skin of the Lime and fresh Mint and serve with straws.

GIN SOUR—Country Club Style

Use a large Mixing glass. Fill with Lump Ice.
½ Lime Juice.
½ Orange Juice.
2 dashes Pineapple Juice.
½ pony Rock Candy Syrup.
1 jigger Burnette's Old Tom Gin.

Shake well; strain into Cocktail glass and serve.

GIN SQUASH—Country Club Style

Use a large glass Stein; fill with Lump Ice.
1 pony Lemon Juice.
1 jigger Orange Juice.
1 pony Pineapple Juice.
1 pony Rock Candy Syrup.
1 jigger Burnette's Old Tom Gin.

Fill with Seltzer: stir well and serve.

Monday, December 7, 2009

Joe Tilden's Champagne Cups

From "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Champagne Cup I

Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, three bottles of apollinaris and three bottles of champagne. Sweeten to taste and ice well.

Champagne Cup II

Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cucumbers, one wine glass of Curacao, one quart of apollinaris and one quart of champagne. Pour over a block of ice in a punch bowl.

Champagne Cup III

Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat. Beat this well. Then add one pint of brandy, half a glass of Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and just before serving, pour in three quarts of champagne.

Champagne Cup IV

Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine glass each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well.

Champagne Cup V

Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cucumber and plenty of ice.

Friday, May 15, 2009

Mint Julep

This requires the best of everything if you would have it in perfection. Especially the mint and the whiskey or brandy. Choose tender, quick-grown mint, leafy, not long-stalked and coarse, wash it very clean, taking care not to bruise it in the least, and lay in a clean cloth upon ice. Chill the spirits likewise. Put the sugar and water in a clean fruit jar, and set on ice. Do this at least six hours before serving so the sugar shall be fully dissolved. Four lumps to the large goblet is about right—with half a gobletful of fresh cold water.

At serving time, rub a zest of lemon around the rim of each goblet—the goblets must be well chilled—then half fill with the dissolved sugar, add a tablespoonful of cracked ice, and stand sprigs of mint thickly all around the rim. Set the goblets in the tray, then fill up with whiskey or brandy or both, mixed—the mixture is best with brands that blend smoothly. Drop in the middle a fresh ripe strawberry, or cherry, or slice of red peach, and serve at once. Fruit can be left out without harm to flavor—it is mainly for the satisfaction of the eye. But never by any chance bruise the mint—it will give an acrid flavor "most tolerable and not to be endured."

To get the real old-time effect, serve with spoons in the goblets rather than straws. In dipping and sipping more of the mint-essence comes out—beside the clinking of the spoons is nearly as refreshing as the tinkle of the ice.

From Dishes & Beverages of the Old South, by Martha McCulloch Williams, 1913

Wednesday, February 4, 2009

Absinthe, French Service

Pour 1 pony of Absinthe into a Champagne glass which is standing in a bowl. Fill the bowl of your Absinthe glass with Shaved Ice and water. Raise the bowl and let the Ice Water drip into the Absinthe until the proper color is obtained. Serve in thin Bar glass.

Tuesday, February 3, 2009

Whiskey Scotch Hot

1 lump Sugar dissolved in Hot Whiskey glass.

1 jigger Scotch Whiskey.

Fill up with Hot Water.

1 slice Lemon Peel.

Stir and serve with Nutmeg sprinkled on top.

Thursday, September 11, 2008

Cooperstown Cocktail

Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
½ pony of Italian Vermouth.
Six leaves of fresh Mint.

Shake ingredients well together. Strain and serve in Cocktail glass.

Wednesday, August 27, 2008

Continental Sour

Fill a large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar dissolved in little Water.
Juice of ½ Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.
Shake; strain into Sour glass; dash with Claret and serve.

Monday, August 25, 2008

Coffee Cocktail

Fill large Bar glass ⅔ full Shaved Ice.
1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.
Shake; strain into medium thin glass; grate Nutmeg on top and serve.