1912 Dr. Siegert's Angostura Bitters

8/19/2019 1912 Dr. Siegert's Angostura Bitters

1/80

IMPORTED

FROM

T R I N I D A D B W i

«oTHE

ONLY

NUIN

neoSTDR i t t e b s


2/80

s

s

i

i

f

s

i

t


3/80

COMPLETE

Mixing

Guide

'

C o n t a i n i n g a F u l l L i s t

o f F o r m u l a s

f o r

M a k i n g

A l l Standard Fancy

D r i n k s ,

A l p h a b e t i c a l l y

Arranged,

a r e f u l y

C o m p i l e d

a n d E x l i t e d ;

Also Rec ipes f o r

A t t r a c t i v e

Des s e r t s

Fubliihe


4/80

Angostura H o r s e ' s

Neck

A opu l a r Summer D r i n k

P l a c e square

b l o c k

of c e a nd the p e e l of on e

lemon

i n

t a U

g l a s s ;

add one

b o t t l e

o f

g i n j ^ e r

a l e ;

put

one

l o a f

o f sugar i n t e a a p o o i i

a n d

saturate thoroughly

^ith An

o s t u r a B i t t e r s .

Drop t h e s u g a r and b i t t e r s

g e n t l y

on t o p o f

the i c e a n d l e m o n

i ) e e l

so that the b i t t e r s w i l l

p e r c o l a t e slowly

t h r o u g h

the drink.

Angostura

B i t t e r s

D r . i e g e r t ' s . The O n l y

G e n u i n e

Be w a r e

o f S u b s t i t u t e s

O r i g i n a t e d 1 8 2 4

23

A w a r d s

a t P r i ndpa t

Interna*

tlonal

Expositions

A

1 3 e F u l

remodv i n a l l c o m n l a i n t s a r i s i n g

from

Weakness

a nd

S l u R i j i s h n e s s

o f the

Ei-

K c s t i v o

Organs,

M a l a r i a ,

C o l i c ,

IMarrhcca a n d

Colds.

Ai a

g e n e r a l

I o n i c ,

a

i a l l e s p o o n

h e f o r e

m e a l s

a n d

b e f o r e

r e t i r i n g

M.WTJFACTURED

ONLY

BY

ANGOSTURA BITTERSi

( D r .

,

G. B. S i e g e r t& o n s ) , L t d .

J.

W. WUPPERMANN

Sole A ge n t New

York


5/80

IDENTIFICATION

i n r

i T A H E IS

i n r

ADDRESS IS

IS

CASE

OP

ACCIDEHT

OH SERIOUS ILLHESS PLEASE

HOTIPY


6/80

J

l

.

M

F

J

*

C

O

/

•


7/80

IP

YOU

ARE

A VICTIM OP

DO

YOU REALIZE

THAT ITS

RESULTS

AREOFTENFATAL

Neurasthenia,

A n a e m i a , Vertigo,

Heart-Failure

Ak g o s t u r a

Bitters

(DR. IEGERT'S) s

n o t

a

u a c k

medicine

put

o n

the

m a r k e t over

n i g h t . It does not cure a n y

a nd a l l

d i s e a s e s ,

a n d

i t s

manufacturers

do not use

quack-

medicine me th o d s o f a d v e r t i s i n g . I t

ha s

B EEN

USED

FOR EIGHTY YEARS an d has helped

three generations of s u f f e r e r s . It has been

p r a i s e c l

by he

highest

medical a u t h o r i t i e s ,

_ I p you

su f fe r

f r o m atonic

dyspepsia

i t

m i l

help

you,

f help i s p o s s i b l e . A hronic

trouble takes

time

to develop.

It

w i l l

t a ke

time

to

c u r e i t . But Angostura Bitters

(DR. IEGERT'S)

w i l l h e l p

yon

from t h e

s t a r t .

Day by

d a y yo u w i l l improve a n d

gradually the weakened stomach w i l l g row

st ron g

a n d

v i g o r o u s . A r t i c l e s of food which

formerly caused d i s t r e s s w i l l bo taken without

i l l e f f e c t s . The

ood

w i l l be e l i s h e d , properly

digested,

a n d converted

into

healthy

blood

and

issue.

There

i s

n o

object

i n d e c e i v i n g

you.

I f

what s cla i m ed

for

Angostura i t t e r s(DR.

S IEGERT'S)

s

n o t t r u e i t s r e p u t a t i o n w i l l

only be d a m a g e d by ou r r i a l o f i t . Because

i t

i s t r u e

wo want you t o t r v i t

n n d ^

u v o

i t

p e r s i s t e n t l y u n t i l i t

c u r e s .

Wlien t h i s i s dono

We

know he

a r t i c l e

h a s

f o u n d another

r i e n d .

Pose—Half ablespoon b e f o r e

dinner a n d

b e f o r e r e t i r i n g . Fo r l a d i e s a nd c h i l d r e n a dd

a i t t l e w a t e r a n d a

pinch of

sug a r .

O c t

DR.

IEGt^RT'S

ANGOSTURA

BITTERS

and Beware f

I m i t a t i o n s

The

n l y 0enuine~60

Years

in Use

Y o u ' r e N a t

S i c k . — " V ^ a t

you n e e d i s

a n

appetite. The b o d y i s nourished by

t he

f ltomach n n d t h e

lungs.

Eat well

and t he

lu ngs w i l l t a k e care of themselves.

Try a l k

i n g a mile before

each

m e a l a n d a

i t t l e

Dr

S i e g e r t ' s

A n g o s t u r a

B i t t e r s

i n

somc^

u g ^ r

a n d water

to

e x c i t e the a p p e t i t e .

T r y

t

only

f o r

a

week

a n d e e the improvement.


8/80

DR. SIEGERT'S

GENUINE IMPORTED

mmU

I T K i S

ORIGINATED

IN 1824

GR.iNTED A w a r d s a t

a ll

I mpo r t a n t I n t e r

n a t i o n a l Exposmoxs F O R the

Past

P i f t t

Y e a r s .

T w e n t t - t h r e e

AwardsGranted

IN

ALL.

Warrants

op

Purvetorship

FROM THE

Emperor of Oermanvand

Kino

op

S p a i n .

A on y

l a s s

of

ANGOSTURA

BIT

TERS

e f o r e

m e a l s ,

b e f o r e r e t i r i n g ,

o r

a t

any t h e r t i m e o f t h e

d a y , e l i e v e s

melancholia. These

Bitters

a re

a

h i g h l y a r o m a t i c

p r e p a r a t i o n . The

a r o m a t i c s

s e r v e

t o

immediately

r e l i e v e

a n y mental e p r e s s i o n w l i i c h may x i s t .

During c o n v a l e s c e n c e

the B i t t e r s

a r e a

s p l e n d i d

t o n i c .

They

a r e

h e l p f u l

i n

c e r t a i n

c a s e s

o f

i n t e s t i n a l

t r o u b l e ,

i n

c o l i c ,

su mme r

c o m p l a i n t ,

t c . , e t c .

O n e pony g l a s s o f ANGOSTURA

BITTERS; r y

t h i s i n s t e a d o f

whiskey

o r o t h e r s p i r i t s .


9/80

WHO GE'Hi

The B e s t o f T h i s

Game?

READ

THIS:

IT WON'T TAKE

A

MINUTE

H a v e

y o u e v e r b e e n i m p o s e d

u p o n b y

having s o m e

d e a l e r

send

you

A Cheap

Domestic I m i t a t i o n

of

Dr.

S i c g e r t ' s

A ngos tu ra B i t t e r s Because He Made More

Money

o n

i t ?

Domestic S u b s t i t u t e s of Dr . S i e g e r t ' s Im

p o r t e d Angostura B i t t e r s cost

a t

- w h o l e s a l e

about

T h i r t y

C e n t s

Per

B o t t l e , but

the

s a l o o n

p r o p r i e t o r

pays as m u c h a s S i x t y - f i v e Cents

Per B o t t l e

f o r t h e s e s p u r i o u s

goods which

h a v e neither

l a v o r n o r

strength.

One bottle

Dr.

SIEGERT'S oes

a s

f a r

a s

THREE

BOTTLES

OF

ANY

IMITATION

a n d c o s t s only lOo. per

b o t t l e

more.

Compare D r .

SIEGERT'S

i t h a n y o t h e , '

b i t t e r s

you have

ever v i s e d

a nd

judge f o r

y o u r s e l f .

SAVE MONEY

by u s i n g the

GENUINE

IMPORTED

ANGOSTURA x c l u s i v e l y .

THE BIHERS THAT

ORIGINATED

THE

COCKTAIL

I t you s t i c k t o

i t ,

i t w i l l make money or

you by

winning

t r a d e f r o m your h o r t - s i g h t e d

op m n o t i t o r .

ITS FLAVOR S IINEOUALltO


10/80

.\NGOSTURA

BITTERS

O r i g i n a t e d

1 8 2 4

THE BESTTONIC

AND APPETIZER

This d r i n k ,

t a k e n

b e f o r e

m e a l s ,

means i n c r e a s e d a p

p e t i t e , g o o d d i g e s t i o n , r i c h

b l o o d

a n d

h e a l t h y t i s s u e .

A n g o s t u r a P h o s p h a t e

Use a p h o s p h a t e

g l a s s .

ê a s p o o n f u l a c i d p h o s p h a t e .

1 t e a s p o o n f u l Dr. i e g e r t ' s Angos

t u r a

B i t t e r s . (THE O NLY G E N U I N E . )

2

a b l e s p o o n f u l s

l e m o n s y r u p ,

o r

i u i c e

o f

y 2

lemon

w e l l

s w e e t e n e d .

F i l l g l a s s w i t h c a r b o n i c w a t e r .


11/80

STANDARD

MIXED

DRINKS

AND

OTHER

FORMULAS

P o t o d a o u n t a i n

D r i n k s ,

e e p a g e 5

A t t r a c t i v e D e s s e r t s p a g e

7 1

SPECIAL

RED

SWIZZLE

(Use

a

s h a k e r . ) 1

t e a s p o o n f u l

of Dr. i e ce r t ' s Angostura Bi t

t e r s ( t h e o n l y

g e n u i n e ) ;

%i n e

g l a s s

o f

w h i s k e y ;

w i n e - g l a s s

w a t e r ;

a d d s y r u p

o r o t h e r s w e e t e n

i n g t o s u i t

t a s t e ;

1 w i n e -g i a s s o f

shaved

I c e . Shake

v e r y

w e i i ,

and

s t r a i n i n t o a f a n c y c o c k t a i l - g l a s s .

7


12/80

D i r e c t i o n s f o r M i x i n g

CARYPTON DRINICS

CARYPTON COCKTAIL

H arypton.

^2 F r e n c h v e r m o u t h .

Shako

w e l l i n

s h a k e r

w i t h e h a v e c l

I c e , a n d

dash w i t h

A n g o s t u r a B i t t e r s

b e f o r e

s e r v i n g ,

CARYPTON

SUNSET

H a n ^ p t o n .

H t a l i a n vermouth.

S ha ke w e l l i n shaker with shaved l e e , a n d

dash

w i t h

A n g o s t u r a

B i t t e r s b e fo r e s e r v i n g ,

CARYPTON CUP

(This m a k e s a h i t o n a l l

o c c a s i o n s . )

P u t

n

punch

bowl

o r

t w o - g a l l o n

mixture:

One

a n pincapnle.

4

ranges, l i c e d .

3 e m o n s , l i c e d .

3

me

l a s s e s

C u r a c a o

or

^laraschlno.

2

ine g l a s s e s Dr. iegerPs genuine

A n g o s

t u r a Bitters.

2

uart b o t t l e s

m i n e r a l

w a t e r .

2 u a r t b o t t l e s French vermouth.

2

uart b o t t l e s Carypton.

Let

this

m i x t u r e s t a n d

about

f ou r

hou r s:

t h e n put a a r g e

r i o c e o f i c o i n t c t h e

b o w l ;

add

t w o q u a r t s

o f champagne

or

o t h e r s p a r k l i n g

wine,

e c o r a t i n g

with

f r u i t s — c h e r r i e s ,

straw

b e r r i e s , etc.—and

serve

in champag ne g l a s s e s .

CARYPTON LEMONADE

H a b l e s n o o n f u l o f s u g a r .

G t o 8 ashes f lemon j u i c e .

F i l l

tumbler

n e a r l y

f u l l


13/80

1

d a s h

Dr.

S i c g c r t ' s

g e n u i n e A n g o s t u r a

B i t t e r s . " ,

.

1 4 ,

g l a s s o f

Carypton.

Be c a r e f u l to nave

the Carypton

f l o w

on top

o f

lemonade, a nd

s e r v e w i t h s t r a w .

CARYPTON PUNCH

M

u l l

i

n e

c e .

2 easpoons

sugar.

_ ^

3 r 4 ashes

l e m o n

u i c e .

2 i ne g l a s s e s Carypton.

Shake w el l : s t r a i n i n t h i n

g l a s s ;

dash w i t h

s e l t z e r ; d r e s s

w i t h

f r u i t s , and s e r v e

w i t h

straws.

CARYPTON

COBBLER

Use

m i x i n g g l a s s

h a l f u l l

o f

in e

c e .

3

p i e c e s

lemon

p e e l .

2 i n e g l a s s e s C a r y p t o n .

2

dashes Dr. S i e g e r t ' s genurna Angostura

Bitters.

S t i r g e n t l y ; f i l l u p w i t h I c e ;

d r e s s

w i t h

f r u i t s , a n d e r v o

with t r a w s .

CARYPTON

JULEP

Use

a

a r g e

b a r

g l a s s .

54

t a b l e s p o o n f u l

o f

sugar.

1 d a sh of e l t z e r .

3 ashes

French

vermouth.

4

r

5 p r i g s o f

mint.

C r u s h t h e

m i n t s l i p h t l v

w i t h m u d d l e r , a n d

f i

l l up

g l a s 3

w i t h c r a c k e d i c c ; add

1

o f

C a r y p t o n ,

t i r

g c n t l v ;

t r i m

w i t h

f r u i t ; m d

1 d a s h o f A n g o s t u r a B i t t e r s , a n d s e r v e w i t h a

spoon.

CARYPTON

FIZZ

P s e

a r g e b a r

g l a s s , u l l

o f i

n e c e .

1 teaspoon

u g a r .

_ _

3 r 4 ashes l e m o n u i o o .

White f one o g g .

' wine g l a s s o f t

'arypton.

F h a k e w e l l ; s t r a i n i n t o f i z z g l a s s ; , f i

n

up

w i t h

e l t z e r , a n d d r i n k

w h i l e e f f e r v e s c i n g .

7b


14/80

FOR

MIXING FANCY DRINKS

ANGOSTURA

PLAIN

Pour

a ttle less

than

hnl f nn ounce

Angostura

Bitters into

a n

ordinarv

A ngos tu ra pony

l a s s .

This m a ke s

a

s p l c n c U r l p i c k - r a e - u p . Before

meals

i t

s t i m u l a t o a

the n n p o t i t e .

An

ccasional

drink

of

Angostura B i t t e r s r e l i e v e s melancholia

a n d

m e n t a l

depression.

ANGOSTURA SODA

Large

bar

g l a s s

with

t w o

or three

lumps

of

f e e ;

5 r 0 dashes An gostur a Bitters ( D r .

S i e g e r t ' s genuine

imported),

1 or

2

l i c e s of

orange. F i l l u p g l a s s with l e mo n

s o d a a n d

p l a c e

a t e a s p o o n f i l e d

w i t h

s u ^ a r

on

top

o f

the g l a s s f o r customer t o put i t i n

h i m s e l f .

ANGOSTURA GRAPE

FRUIT

C u t the f r u i t i n

h a l f , extract

the

core

or

p i t h y s u b s t a n c e

i n

t h e

c e n t e r

w i t h

a

s h a r p

k n i f e ; i n s e r t t h e k n i f e around the i n n e r edge

of the p e e l

a n d

disengage the

f r u i t f r o m

the

p e e l

w i t h o u t removing t h e

f r u i t

o r b r e a k i n g

t h e p e e l ; s p r i n k l e

p l e n t i f u l l y

w i t h p o w d e r e d

s u g a r and f i l l t h e

o p e n i n g c a u s e d

by t h e

r e m ov a l

of the

core

with one-half teaspoon

Dr. S i e g e r t ' s

Angostura B i t t e r s (the

only

g e n u i n e ) . Ice w e l l

b e f o r e

s e r v i n g ,

ANGOSTURA

LE A I O N I C E

Four q u a r t s o f w a t e r ,

t e n

l e m o n s , f o u r

pounds and a h a l f o f s u g a r and t w e l v e t a b l e

s p o o n s

(6

o z . )


( D r .

S i e

g e r t ' s g e n u i n e i m p o r t e d ) . G r a t e h a l f

t h e

j e i X a g e i l U i i i o i i u p u i i c u ; . v i i a i a ^ u u n n i o

emons,

q u e e z e

o u t , and

p u t

r i n d ,

u i c e ,

h a l f

the water and suqar i n t o

a

pan, e t i t on the

f i

r e

a n d s t i r

u n t i l the su tar

i s

d i s s o l v e d

a n d i t

becomes q u i t e

warm. Then

remove

a n d

a dd

t h e r e m a i n i n g

t w o

q u a r t s o f

w a t e r

and

A n

g o s t u r a B i t t e r s

and

s t r a i n i n t o

t h e

f r e e z e r

8-


15/80

F r e e z e i n

t h e

u s u a l manner. S o m e makera

add a few

e g R w h i t e s

b e f o r e

f r e e z i n g

o r when

h a l f

f r o z e n : t h i s

i s not r ecom m e nded,

a s

i t

m a k e s the

i c e

too l i g h t

a n d

the

con.sequenco

i s

t h a t t h e i c e

w i l l b e c o r a e _ i c y

a n d r o u g h

a f t e r s t a n d i n g a n y e n g t h o f

t i m e .

ANGOSTURA JELLY

A l l o w two h e a p i n g

t c a s p o o n f u l s

o f g i d a t i n e

t o

s o a k f o r f i v e

m i n u t e s

i n

a

cup o f w a t e r ;

a d d

one

q u . a r t b o i l i n g w a t e r , the

j u i c e o f

s i x

lemons, four

tablespoons D r.

i e g e r t ' s

G e n u

i n e

Imported Angostura B i t t e r s ,

a n d sweeten

t o u i t

t a s t e . Pour n t o mould a n d

serve

w e l l

i c e d .

Use

c o l d

b o i l e d

c u s t a r d f o r

a u c e .

M a r

a s c h i n o c h e r r i e s

m a k e

a p l e a s a n t a d d i t i o n

t o

t h i s d e s s e r t ,

a n d

m a y

be put

i n

b e f o r e

t h e

j e l l y

i s formed.

ANGOSTURA LEMONADE

A d d 1 t e a s p o o n

Dr

S i e g e r t ' s Genuine

A n g o s t u r a B i t t e r s t o e a c h g l a s s o f

l e m o n a d e *

ANGOSTURA

SHERBET

This d e l i g h t f u l a nd popular h e r b e t

i s

m a d e

by

adding about

a wine

g l a s s

o f Dr.

i e g e r t ' s

Genuine Angostura B i t t e r s

t o

each

p i n t

o f

lemon s y r u p . To e r v e u s e

t h i n

g l a s s .

One i ne g l a s s o f

mixture.

F i l l up w i t h c a r b o n a t e d

w a t e r .

ABSINTHE

AMERICAN STYLE

A arge bar g l a s s ,

g l a s s of f i n e i c e .

4

r

5 ash e s gum

syrup..

1 pon y

absinthe.

3 i n e g l a s s e s of

w ate r.

Shake t h e

i n g r e d i e n t s

u n t i l t h e o u t s i d e

o f

the shaker

s covered w i t h

i c e . S t r a i n i n t o

a

l a r g e bar g l a s s .

f l


16/80

R e c i p e s

f o r

M i x i n g

F a n c y

D r i n k s

ABSINTHE

COCKTAIL

F i l l

m i x i n i ; g l a s s H

u l l o f f in e

i c e .

1

p i e c e o f

lemon

p e e l ,

3 l a s h e s of

synip.

2

a s h e s Dr. S i e g e r t ' s

Genuine

A n g o s t u r a .

Bitters.

w ine

g l a s s of nbsinthe.

t i w i n e g l a . s s

o f w a t e r .

S t i r w e l l

and s t r a i n i n t o

a o c k t a i l

g l o s s ,

d a sh with

s e l t z o r , serve.

ABSINTHE DRIPPED

po n y

of absinthe.

F i l l the bowl o f

your absinthe g l a s s

(which

h a s a ole in

the

center)

with

f in e ice

and

t he

balance with

w a t e r .

Then elevate

th e

bow l

a n d e t c o n t e n t s d r i p i n t o the

g l a s s

containing

th e a b s i n t h e until t h e color shows a

s u f f i

ciency. P o u r into a hin

b a r g l a s s and erve.

ABSINTHE FRAPPE

F i l '

m i x i n g g l a s s

f u l l

of f i n e i c e .

teaspoonful

of syrup.

1

pony

a b s i n t h e .

1 w i n e glass of w a t e r .

S ha ke

the

i n g r e d i e n t s

u n t i l the

outside

a t

g l a s s

has

f r o s t e d

a p p e a r a n c e , s t r a i n i n t o a

g l a s s ,

a n d i

l l up with s e l t z e r a n d

s e r v e .

ALE

SANGAREE

F i l l n p

a l e g l a s s

w i t h a l e .

1 t e a s p o o n f u l powdered sugar.

S t i r g e n t l y , r a t e a i t t l e nu tmeg

on o p a nd

eerve.

AP OLLIN ARI S

LEMONADE

F i l l

mixing g l a s s%

u l l

f i ne

i c e .

1

t a b l e s p o o n f u l o f

powdered

s u g a r .

T h e

j u i c e

o f

one lemon.

10

http://gla.ss/http://gla.ss/


17/80

1 s p l i t o f A p o l l i n a r i s W a t e r .

S t i r t h e a b o v e m i x t u r e t h o r o u R h i y a nd

s t r a i n into

a

l e mo n a d e g l a s s with

f r u i t

a n d

serve.

APPLEJACK COCKTAIL

(Use

a

a r g e

s i z e

bar

g l a s s . )

M l a s s

of i ne shaved

i c e .

2

r 3 ashes of

gum

syrup.

2 r3 ashes D r . i e g e r t ' s

G e n u i n e

A ngos-

t u r a Bitters.

1 or

2

a s h e s

o f c u r a 9 a o .

1 wine g l a s s o f

a p p l e j a c k .

S t i r

up

w e l l

w i t h a

spoon

a n d s t r a i n i t m t o

a

o c k t a i l

g l a s s . Put n

a

c h e r r y

o r

medium-

s i z e o l i v e ;

s q u e e z e

a

p i e c e

o f

lemon

p e e l

on

top a n d

s e r v e .

APPLE TODDY

(Use hot

water g l a s s . )

1 lump of sugar.

1 s l i c e o f lemon p e e l .

F i l l

the

g l a s s H f b o i l i n g w a t e r .

F i l l up

w i t h

a p p l e b r a n d y ,

s t i r

and g r a t e

nutmeg

on

t o p .

S e r v e

w i t h

a

p o o n .

APPLEJACK SOUR

F i l l

m i x i n g g l a s s f u l l

o f

in e

i c e .

1 easpoonful syrup.

1


p i n e a p ^ ^ e syrup.

2

e a s p o o n f u i s

l e m o n j u i c e .

1 w i n e g l a s s a p p l e j a c k .

s t i r w e l l , s t r a i n

i n t o

a o u r

l a s s ,

d a s h w i t h

s e l t z e r ,

and

s e r v o w i t h

f r u i t .

ASTRINGENT

%ine g l a s s

p o r t wine.

W l a s s

French brandy.

3 d M h e s D r . i e g e r t ' s G e n u i n e

A n g o s t u r a

B i t t e n . ^

d a s h e s s t r o n g J a m a i c a g i n g e r .

S t i r

g e n t l y w i t h

s p o o n a n d

s e r v e

w i t h

a

l i t t l e

n u t m e g

o n

t o p .

u


18/80

R e c i p e s

f o r

M i x i n g

F a n c y

D r i n k s

BRANDY BURNED WITH PEACH

Use small bar g l a s s .

1 wine

g l a s s

o f

brandy,

H

ablespoon

sugar.

Bum

r a n d y and u ^ a r t o g e t h e r

i n

a a u c e r .

Place 2 r 3

l i c e s

d n e d peach i n

a

ot

st em

f ; l a s s ; p o u r t h e b u r n e d l i q u i d o v e r t ;

^ r a t a

a

i t t l e n u t m e g over i t

and

serve. This i s a

Southern

concoc t ion.

BRANDY CHAMPERELLE

Use

a

w i n e g l a s s .

K l a s s curafao.

M

l o s s yellow

chartreuse.

M l a s s a n i s e t t e .

g l a s s b r a n d y .

3

rops

A n g o s t u r a Bitters.

Do ot l l o w c o l o r s to mix.

BRANDY

COCKTAIL

M i x i n g g l a s s û l l o f

f in e

i c e .

3

ashes

of plain syrup.

3

ashes

Dr.


Angostura

B i t t e r s .

1 r 2

ashes o r a n g e

b i t t e r s .

1

wine g l a s s brandy.

1

p i e c e

o f l e m o n

p e e l .

S t i r w e l l a n d t r a i n i n t o a o c k t a i l g l a s s a n d

serve.

BRANDY CRUSTA

Mixing g l a s s%u l l o f f i n e i c e .

2 ashes

Dr.

S i e g e r t ' s

Genuine

Angostura

Bitters.

3

a s h e s

s y r u p .

1

dash orange

b i t t e r s .

1


3 ashes

l e mo n j u i c e .

S t i r

t h o r o u g h l y , p e e l

t h e r i n d f r o m a

e m o n

a l l

i n

one

p i e c e ;

i

t

t

i n t o

t h e

w i r i e

g l a s s ,

cov

e r i n g t h e

e n t i r e i n s i d e ; r u b a l i c e o f l e m o n

14


19/80

a r o u n d

t h e t o p o f

g l a s s ;

d i p _ g l a s s i n t o p u l *

v e r i z e d sugar s t r a i n t h e m i x t u r e i n t o t h i f l

p r e p a r e d ( t a l l )

g l a s s , a n d s e r v e .

BRANDY DAISY

A a r g e b a r g l a s s

h a l f

u l l o f c e .

3

r

4

ashes

of

syrup.

3

ashes Curasao.

3 ashes l e m o n

j u i c e .

1


Shake

t h o r o u g h l y : s t r a i n

I n

s m a l l

t h i n

g l a s s ;

f i

l l up w i t h s e l t z e r o r A p o l h n a n s , a nd

serve.

BRANDY

F I X

U s e

a r g e

b a r

g l a s s ,

h a l f

f u l l

o f

i

n e

i c e .

H e a s p o o n f u l

s u g a r .

1

dash of s e l t z e r .

14

pony p i n e a p p l e s y r u p .

1 wine g l a s s brandy. ,

2 a s h e s

Dr.

i e g e r t ' s G e n u i n e A n g o s t u r a

Bit t e r a .

S t i r w i t h s p o o n ; i l l up w i t h i c e ; d r e s s r ni t t t

f r u i t s ,

a n d s e r v e w i t h s t r a w .

BRANDY

F IZZ

U s e

l a r g e b a r

g l a s s u l l o f i c e .

1


o f s u g a r .

_

3 r 4 ashes

o f le mon

j u i c e .

White o f one e g g .

1

win0 g l a s s

o f

brandy.

S h a k e w e l l ;

s t r a i n

i n t o

f i

z z

g l a s s ; f i l l

up

w i t h e l t z e r , a n d d r i n k w h i l e f f e r v e s c i n g .

brandy float

Use champagne g l a s s .

F i l l i t

H

u l l

o f

c a r b o n a t e d w a t e r .

U s e a p o o n a n d l o a t b r a n d y o n t o p .

BRANDY

FLIP

U s e a r g e b a r

g l a s s ,

h a l f f u l l

o f

f in e

c e .

15


20/80

R e c i p e s

f o r

M i x i n g F a n c y D r i n k s

whole

egg.

Yi tablespoon eugar.

1

wine

g l a s s

brandy.

Sh ake

w e l l

a n d s t r a i n i n t o f li p g l a s s ; grat«

a

i t t l e

nu tme g

on t o p , a n d

e r v e .

BRANDY PUNCH

L a r g e

b a r

g l a s s

h a l f f u l l

o f

i c e ,

1

a b l e s p o o n f u l

sugar.

1

dash raspberry syrup,

3 a s h e s lemon j u i c e .

1

d a s h rum.

1

g l a s s

brandy.

,

.

.

2

ashes Dr. S i e g e r t s G e n u m e Angostura

' ^ ' s S e w e l l ; f i l l u p w i t h i c e ; d r e s s w i t h

f r u i t ,

and s e r v e

w i t h s t r a w s ,

BRANDY SANOAREE

M i x i n g g l a s s f u l l o f i c e ,

1

t e a s p o o n f u l o f sugar.

14 wine

g l a s s

m i n e r a l

water,

1

wine g l a s s brandy. _

.

. .

1 dash Dr. S i e g e r t ' s Genuine Angostura

B i t t e r s .

. .

, ^ .

S t i r

w e l l ;

dash

p o r t

wine o n

t o p ; g r a t e

nut

m e g ,

n d

e r v e .

BRANDY

S C A F F A

Use sherry

g l a s s .

Y,

l a s s

r a s p b e r r y

syrup.

M

l a s s maraschino.

Y

l a s s

g r e e n c h a r t r e u s e .

Top f f w i t h b r a n d y and s e r v e

hke

r o u s s #

C a f e ,

BRANDY SMASH

Use o l d - f a s h i o n e d

c o c k t a i l

g l a s s .

1 t e a s p o o n f u l s u g a r

d i s s o l v e d

w i t h

s e l t z e r ,

3 r

4

p r i g s o f

m i n t p r e s s e d

s l i g h t l y w i t h

muddler.

18


21/80

1 good s i z e d p i e c e

o f i c e .

1

wine g l a s s

brandy.

1 dash

Dr.

S i e g e r t ' s

Genuine

Angostura

Bitters.

S t i r w e l l ; dash with s e i t z e r i a n d serve with

spoon in

the

g l a s s .

BRANDY SOUR

Use m i x i n g

g l a s s

%u l l of i c e .

3

ashes

syrup

3 ashes

l e mo n j u i c e .

1

wine g l a s s

brandy.

S t i r

w e l l ; s t r a i n i n t o small t h i n

g l a s s

with

p i n e a p p l e and d a s h

w i t h

s e l t z e r , a nd^ rve.

BRANDY TODDY

P u t i n a whiskey g l a s s :

1 easpoonful

o f sugar

d i s s o l v e d

in a

i t t l e

water.

1 m all piece

of

c e .

Hand he b o t t l e

o f

brandy

to

the customer

a n d

l e t him

h e l p h i m s e l f .

BRONX

COCKTAIL

French Vermouth.

I t a l i a n

Vermouth.

H ordon

G i n .

2

Lashes

Angostoka B i t t e r s ( i m p o r t e d )

( D r .

i e g e r t ) .

Frappe,

and

i n s e r t t w i s t e d o r a n g e p e e l be

f o r e s e r v i n g .

CALIFORNIA

SHERRY COBBLER

Large

bar

g l a s s h a l f f u l l

of

i c e .

H a b l e s p o o n f u l o f s u g a r .

1 pony p i n e a p p l e syrup.

1 wine

l a . s s

C a l i f o r n i a s h e r r y .

1

d a s h

Dr.

S i e g e r t ' s

G e n u i n e A n g o s t u r a

B i t t e r s .

S t i r w e l l ; f i l l up w i t h

i c e ;

d r e s s

y d t h

f r u i t ;

dash

p o r t

wine on top; serve

w i t h

a straw.

17

http://gla.ss/


22/80

R e c i p e s o r

M i x i n g

F a n c y

D r i n k s

For C a r y p t o n F

i n k s ,

a c p a s e s 7a and 7b

CHAMPAGNE AND

CLARET CUP

Use

arge

punch

bowl.

4

o t t le s

o f c l a r e t wine.

pint

of

curavao.

1 pint of s l i e r r y .

1 quart

o f

French br a ndy

y,

i n t r a s p b e r r y syrup.

3 i g g e r s

Dr.

S i e g e r t ' s Genuine Angostura

Bitters.

4 ranges,

l i c e d .

3

emons, l i c e d .

3

o t t l e s

carbonated water.

2

ottles

s w e e t s o d a .

Sweeten w i t h

g r a n u l a t e d s u g a r ; then

l e t i t

stand t w o h o u r s ; p l a c e l a r g e square o f

i c e

i n

bowl;

i t i s then f i

t

f o r u s e . This w i l l

serve

t h i r t y - f i v e p e r s o n s , using

g l a s s

cups.

CHAMPAGNE COBBLER

Use

medium ized

thin

g l a s s .

K u l l o f shaved i c e .

1

t e a s p o o n

p o w d e r e d s u g a r .

1 p i e c e each o f

orange

a n d lemon

p e e l .

F i l l with wine; d e c o r a t e with b e r r i e s , a i i d

serve with

straw.

O n e quart o f

wine

w i l l

se rve fou r or

i

ve

peraons.

CHAMPAGNE

COCKTAIL

Use

a l l thin

g l a s s .

1 lump of su gar.

2 ashes

Dr.

S i e g e r t ' s

Genu ine

Angostura

Bitters.

1

small lump

f

i c e .

1 p i e c e

o f t w i s t e d lemon

p e e l .

F i l l up

l a s s w i t h

w i n e ;

t i r

up w i t h a poon,

a n d

serve.

One pint o f wine w i l l make h r e e

d r i n k s ;

one

quart

w i l l

m a k e

s i x

c o c k t a i l s .

18


23/80

CHAAIPAQNE

CUP

F o r a

f o u r - g a l l o n mixture put

I n

a a r g e

punch

bowl:

2

ans p i n e a p p l e , quartered.

8

ranges,

l i c e d .

4 e m o n s , l i c e d

q u a r t cura?ao.

pint

chartreuse.

pint

a b r i c o t i n e .

1

uar t Cogn ac br a ndy.

1

quart

o f

Tok a y

or

C a t a wb a wine.

H

m a l l

b o t t l e

D r . i e g e r t ' e

Genuine

An»

gostur a B i t t e r s .

S t i r up

w e l l

a n d l e t

i t stand over

n i g h t ,

a n d

add,

when r e a d y t o

u s e ,

3 u a r t s ApolUna^^

6

u a r t s champagne; put

a

l a r g e p i e o e

o f

i ( 3 e

i n

t h e

punch

b o w l ;

d e c o r a t e

w i t h

f i n i t e ,

a n d

serve

i n c h a m p a g n e

cups.

CHAMPAGNE JULEP

" U s e

mixing

g l a s s

h a l f

f u l l of c e .

1

lump

f white sug a r.

3

p r i g s

o f

mint.

Po u r wine

i n t o

g l a s s

slowly; s t i r

0

f i

l l

up w i t h i c e ; d r e s s w i t h f r u i t s ;

brandy

on

top

a nd

e r v e w i t h

s t r a w .

CHAMPAGNE

PUNCH

Pu t

i n

a

l a r g e

punch

bowl.

4 u arts c h a m p a g n e .

2

u a r t s mineral water. ^

2

i g g e r a

Dr.

S i e g e r t ' s

G e n u i n e

A n g o e t u r s

Bitters.

8

i e c e s

cut l o a f

sugar.

3

r a n g e s ,

s l i c e d .

3 e m o n s , s l i c e d . j

1 can p i n e a p p l e , s l i c e d a n d q u a r t e r e a .

1 pint

a b r i c o t i n e .

S t i r g e n t l y a n d

p l a c e

l a r g e

s q u a r e

o f

c e

I n

bowl;

serve

i n g l a s s cups.

CHAMPAGNE SOUR

Use fancy sour g l a s s .

1

lump

sugar.

10


24/80

R e c i p e s f o r M i x i n g Fancy D r i n k s

3 ashes of l e m o n j u i c e .

F i l l the

g l a s s

slowly with c h a m p a g n e .

S t i r

gently;

dress

with

f r u i t and

serve.

CHAMPAGNE VELVET

F o r

h i s

drink a

o t t l e

of

c h a m p a g n e and

a

bottle of n or t e r ( b o t h

cold)

must

be used .

F i l l the goolet

h a l f

f u l l of

porter and balance

w i t h champagne; s t i r w i t n

a spoon

s l o w l y

a n d c a r e f u l l y , a n d s e r v e .

CHOCOLATE

PUNCH

Use

l a r g e

bar g l a s s

%u l l of i n e c e .

H ablespoon s u g a r .

1 w i n e glass port

w i n e .

pony curafao.

egg,

a n d

f i l l g l a s s with milk.

Shake t h o r o u g h l y ; s t r a i n i n t o a punch

g l a s s a n d g r a t e a

U t t l e

n u t m e g o n

top

a n d

serve.

CINCINNATI COCKTAIL

H l a s s

o f

b e e r ; i l l up w i t h

soda

or f f n g e r

a l e . T h i s i s a p a l a t a b l e

drink

for w a r m

w e a t h e r .

CLARET COBBLER

Use mi:dng g l a s s h a l f

f u l l of i

n e c e .

1

easpoon

su g ar.

3 i e c e s

le m on p e e l .

2 ine g l a s s e s

c l a r e t .

2

ashes

Dr.


Angostura

Bit t e r s.

S t i r g e n t l y ; f i l l up

w i t h

i c e ; d r e s s with

f r u i t s , and serve w i t n straws.

CLARET

CUP

Put n

punch bowl

f o r

t w o - g a l l o n

m i x t u r e ;

20


25/80

1 c a n p i n e a p p l e .

4 ranges,

l i c e d ,

3

emons, l i c e d .

3

i n e g l a s s e s abricotine.

2 ine g l a s s e s cura9ao.

3

i g g e r s

Dr.

S i e g e r t ' s Genu ine An g o s tu r a

Bitters.

2

uart

b o t t l e s

mineral water.

4 uar t

b o t t l e s

of

c l a r e t .

L e t t h i s

m i x t u r e s t a n d ^ a b q u t f o u r h o u r s ;

then put a

l a r g e p i e c e

of

i c e

i n

bowl; a d d 2

q u a r t s champagne, o r o t h e r

s p a r k l i n g

w i n e ;

deeorate the i c e

wi th

f r u i t s , and

serve

i n

c h a mp a g n e

l a s s e s .

CLARET LEMONADE

(Use

a

a r g e

bar

g l a s s . )

t a b l e s p o o n f u l

o f s u g a r . ^

6 o

8

a s h e s

o f l e m o n j u i c e .

F i l l

tumbler n e a r l y f u l l

with

f i n e - s h a v e d

I c e . a n d the balance w i t h watep shake

up

well wi th a haker,

o r n a m e n t

with f r u i t s in

season a n d top i t o f f with

1 dash Dr . S i e g e r t ' s

Genuine

Angostura

B i t t e r s . .

,

H l a s s

of

c l a r e t wme;

e c a r e f u l

t o

have

the

c l a r e t

f l

ow i n g

o n

top

of

lemonade,

a n d


26/80

R e c i p s s

o r


, hake

t h o r o u g l i l y ; s t r a i n

i n t o medium-

B i z e c l (hm

l a s s ;

g r a t e a i t t l e

n u t m e g o n t O D .

and

s e r ve .

CORONATION

COCKTAIL

M i n

(Hmi-c

o f

L o r d s ) ,

H

u n o n n o t ,

French

v e r m o u th ;

cracked i c e .

S h a k e

t h o r o u g i d v ;

s t r a i n i n t o

u

c o c k t a i l

l a s s

and a d d

2

a s h e s Dr. i e g e r t k a g e n u i n e Angos

tura i t t e r s.

DU NORD

COCKTAIL

2

a s h e s

Dr.

i o g e r t ' s

A n g o s t u r a

B i t t e r s .

1 dash French

vermoutli,

Y i i i g g e r

C r d m e

Eu

erd,

Yi

i g g e r

rye

whiskey.

U s e l a r g e b a r

g l a s s

w i t h i c e ; s t i r w i t h s p o o n ;

s t r a i n in c o c k t a i l g l a s s .

EOa

LEMONADE

Use

a r g e

bar

g l a . s s ? - S

f u l l o f 6 n e

I c e .

1

t a b l e s p o o n

powdered

s u g a r .

Juice of one lemon.

r e s l i e gg.

F i l l

u p

g l a . s s w i t h w a t e r ; s h a k e t h o r o u g h l y

s t r a i n i n t o a

t h i n

lemonade g l a s s , a nd s e r v e ,

EGONOa

Use l a r g e bar g l . a s s h a l f

f u l l o f i c e .

1 resh egg-

Yi

tablespoon sugar .

Vi

pony

.iamaic a rum.

1 po n y b r a n d y .

F i l l up

the g a . s s

with

r i

ch

milk a n d shake

up e l l u n t i l thoroughly

m i . v e d ;

s t r a i n

into a

t a l i ,

t h i n g l a s s and g r a t e nutmeg

ou

t o p , a nd

serve.

FANCY WHISKEY S A I A S H

Use

a r g e

b a r

g l a s s

h a l f

f u l l

of

I c e .

2

easpoons

s u g a r .

1 wine g l a s s

ca rbon a ted

w a t e r

22

http://a.ss/http://gla.ss/http://gla.ss/


27/80

3 p r i g a o f mint, p r e s s e d .

1 w i n e glass wliiskey.

S t i r w e l l ;

t i U

u p

with i c e ; trim with

f r u i t ,

and

e rve .

FISH

HOUSE

PUNCH

14

p i n t

le mon

j u i c e .

'4

ou nd white sugar,

i s s o l v e d

i n s u f f i c i e n t

water.

Hint

C o g n a c

br a n d y .

4

int peach b r a n d y

H int J a m a i c a rum.

4

ablespoons D r . S l e g e r t ' s G e n u i n e

An

gostur a B i t t e r s .

2

4ints cold

wa ter.

Iceand

e r ve .

GIN AND BITTERS

OR

GIN

AND ANGOSTURA

S e r ve the

same

a s S h e r r y

a n d

An gostur a,

substituting gin for sherry.

GIN

AND CALAMUS

Use hi sk e y g l a s s .

2 r

3

mall p i e c e s of

C al amu s

root

should

be p l a c e d

i n a b o t t l e o f g i n u n t i l the

e s s e n c e

ha s been

extracted.

To erve,

h a n d

o u t g l a s s

w i t h t h e b o t t l e ; a l l o w customer t o

h e l p

him-

8^.

GIN AND

MILK

Use

whiskey

g l a s s .

H a n d out

l a s . s

w i t h

spoon

i n a r i d the b o t t l e

o f

g i n ; a l l o w customer

t o

h e l p h i m s e l f ,

t h e n

B l l

u p g l a s s

with c o l d

milk.

GIN AND

MOLASSES

Use

whiskey g l a s s .

P u t enough g i n i n g l a s s

to cover

the bot

tom;

d r o p

i n

o n e t a b l e s p o o n o f

New O r l e a n s

23

R e c i p e s

f o r

M i x i n g

F a n c y

D r i n k s


28/80

m o l a s a e s j p l a c e s p o o n i n g l a s s ,

and

a l l o w

customer t o i i e l p

h i m s e l f

f r o m g i n b o t t l e .

Use hot w a t e r t o c l e a n s e g l a s s .

O/N AND

TANSy

Use

whiskey

g l a t t s .

T h i s

s a n o l d - f a s h i o n e d a nd c . x c e l l e n t

t o n i c .

I t

s p r e p a r e d

by

t e e p i n g a b u n c h

o f

t a n s y

i n

a b o t t l e o f H o l l a n d g i n ,

w h i c h

w i l l

e x t r a c t

the e s s e n c e when s e r v i n g ,

s e t

t h e

g l a s s , w i t h

t h e

lump

o f i c e ,

b e f o r e

t h e

c t i s t o m e r ,

a l l o w i n g

h i m to

h e l p h i m s e l f ,

G I N COCKTAIL

F i l l mixing g l a s s

^

u l l

of

c e ,

1 p i e c e

of

lemon p e e l .

1

teaspoon

o f syrup.

2 ashes

o f

o ran ge b i t t e r a

2 a s h e s Dr. S i e g e r t ' s Genuine A n g o s t u r a

B i t t e r s .

1 wine g l a s s o f g i n .

S t i r

and

t r a i n

i n c o c k t a i l

g l a s s ,

w i t h

f r u i t ,

i f

d e s i r e d .

G I N CRUSTA

P r e p a r e t h i s d r i n k l i k e a B r a n d y C r u s t a ,

u s i n g g i n

i n

p l a c e

o f

b r a n d y .

GIN DAISY

Prepare

t h i s

drink

i n

the s a m e m a n n e r as

B r a n d y D a i s y , s u b s t i t u t i n g

g i n

f o r

b r a n d y .

G I N

FIX

U s e

l a r g e

b a r

g l a s s ,

h a l f u l l o f

i c e

H

a b l e s p o o n o f s u g a r ,

i i p o n y

p i n e a p p l e

s y n i p .

1

w i n e

g l a s s

H o l l a n d

g i n .

24

Dash with

» i t z e r

F i l l g l a s s w i t h

i c e ; d r e s s

w i t h f r u i t ,

an d


29/80

serve

w i t h

straw.

QIN FIZZ

Plain)

Use a r g e

bar g l a s s

u l l

o f i c e .

H

a b l e s p o o n

o f

s u g a r .

3 r4

ashes

lemon j u i c e .

1

j i g g e r

Old Tom i n .

Shake w e l l ;

s t r a i n

i n t o f izz g l a s s ; i l l

up

w i t h seltzer.

OIN

FIZZ

Go l den )

Use l a r g e

bar g l a s 3

M u l l o f i c e .

H

ablespoon

of

sugar.

3 r4

ashes

of

l emo n

j u i c e .

3

ashes

Angostura

B i t t e r s .

1 i g g e r

Old

Tom Gin.

1 r e s h egg.

Shake w e l l ; s t r a i n

i n t o

f iz z g l a s s ;

i

l l

up

w i t h seltzer.

QIN

FIZZ

( S i l v e r )

Use

a r g e

bar

l a s s

u l l

o f

i c e .

a b l e s p o o n o f s u g a r . _

3

r

4 ashes o f lemon j u i c e

i g g e r O l d Tom Gin.

White o f

o n e egg.

Shake w e l l ; s t r a i n i n t o f iz z g l a s s ;

f i

l l up

w i t h seltzer.

QIN

FLIP

Use

a r g e

bar

g l o s s U u l l o f

i c e .

easpoon sugar with

dash

of s e l t z e r .

1

wine

g l a s s

Holland

g i n .

resh egg.

Shake w e l l ; s t r a i n

in

fancy

g l a s s ;

grate

n u t m e g o n

top. a n d

serve.

OIN

JULEP

Use a

l a r g e

bar

g l a s s ,

t a b l e s p o o n f u l o f sugar.

25

I

I

J


30/80


31/80

1 d a s h of

s e l t z e r .

4 r 5 p r i g s of m i n t .

Crush the m i n t s l i g h t l y

with m u d d l e r a n d

6 1 1 up

g l a s s

w i t h c r a c k e d i c e ; ad d

one

j i g g e r

o f g i n ;

t i r

g e n t l y ; and s e r v e w i t h a p o o n .

QIN SOUR

Use

a

l a r g e

bar g l a s s .

M

ablespoon

of

sugar.

2 r 3

ashes

o f le m on

j u i c e .

1 dash of lime j u i c e .

1 q u i r t

of

s e l t z e r .

D i s s o l v e

the sugar a n d

le m on w e l l

with a

spoon.

o f

a wine g l a s s

6 1 1 e d

w i t h 6nely shaved

I c e .

1

wine g l a s s o f

Holland

g i n .

M i x w e l l ,

s t r a i n

i t into a our

g l a s s , d i e s s

with a i t t l e f r u i t i n season, a n d e r v e .

OIN TODDY

Us e

a

whiskey

g l a s s .

teaspoon of sugar, d i s s o l v e w e l l in

a

f i

t t l e w a t e r .

or 2 umps of

broke n

i c e .

w i n e g l a s s Holla n d

gin.

S t i r

up e l l , a n d

serve.

The

proper

w a y to

serve

t h i s

drink i s

to

d i s s o l v e t h e s u g a r w i t h a i t t l e w a t e r ,

put

t h e

s p o o n and i c e

i n t o

t h e

g l a s s ,

and hand o u t t h e

b o t t l e

o f l i q u o r to

the

customer t o

help hi m

self.

GREEN SWIZZLE

One i n e g l a s s Carypton.

.Shako

w e l l in shaker with shaved i c e , dash

on top

with Anoostuka B i t t e h s

before

s e r v i n g .

27

J


32/80

R e c i p e s

f o r M i x i n g

F a n c y r i n k s

HALF

AND HALF

Mix h a l f a l e

o r

b e e r and p o r t e r t o g e t h er .

This

i s

the Amer ica n

s t y l e .

HIQH

BALL

Place i n

a

h i g h b a l l g l a s s :

1

p i e c e o f

n i c e l y c u t i c e .

1

f r e s h p i e c e

o f

l e m o n p e e l .

P l a c e

a

g l a s s

and

b o t t l e

on

b a r

f o r

customer

t o

h e l p h i m s e l f ;

t h e n

p o u r

t h e

l i q u o r i n

h i g h

b a l l g l a s s

and

f i l l up w i t h s e l t z e r , or a n y

water the

customer

may e s i r e ;

p l a c e

spoon

i n

g l a s s ,

a n d

s e r v e .

HOCK

COBBLER

Prepared s a m e a s C l a r e t Cobbler;

s u b s t i

tute

Hock

wine

instead.

HONOLULU COCKTAIL

Use t a r ch a mp a g n e

g l a s s .

1

small p i e c e

o f i c e .

3

ashes

Dr.

S i e g e r t ' s

Genui ne An gostur a

Bit t e r s .

i g g e r whiskey.

F i l l

almost t o top o f g l a . s 3

with

s e l t z e r ; then

drop

i n small spoon o f

su gar

a n d s t i r ;

drink

while

e f f e r v e s c i n g .

HORSE'S NECK

Use l a r g e

s i z e

f i

zz g l a s s .

Peel

a

whole lemon i n one long s t r i n g

a n d

p l a c e i n

g l a s s s o one

end hangs o v e r e d g e .

2

r 3 umps o f i c e .

F i l l up

g l a s s with imported g i n g e r

a l e

a n d

serve.

28

HOr

LEMONADE


33/80

Use

a a r g e

b a r g l a s s .

I t a b l e s p o o n f u l o f

s u g a r .

7

r 8 a s h e s

o f lemon j u i c e .

F i l l

u p

t h e g l a s s

w i t h

h o t w a t e r ; s t i r

u p

wilt

spoon

a n d

e r v e .

I t i s a l w a y s n e ce s s a r y t o p o u r a i t t l e h o t

w a t e r i n t o t h e g l a s s a t f i r s t and s t i r

a

U t t l e ,

t o p r e v e n t t h e g l a s s f r o m c r a c k i n g , a n d a l s o

p l a c e a

i t t l e

f ine i c e i n a s e p a r a t e

g l a s s i n

c a s e the d r i n k s h o u l be t o o

h o t ;

i n order t o

m a k e

t h i s

d r i n k p a l a t a b l e , sugar

a n d

lemon

ihowld

not

be spared.

HOT

RUM

Use hot water ^ass.

I lump

o f s u g a r .

Hot

w a t e r

e n o u g h t o d i s s o l v e

s u g a r .

1

wi n e g l a s s J a m a i c a

rum.

F i l l w i t h

hot

w a t e r ; put i n f r e s h lemon

? i n e l :

s t i r ,

a n d g r a t e

n u t m e g o n t o p .

HOT

SPICED

RUM

Prepare s a m e

as

hot r u m :

a d d

c l o v e s a n d

l l s p i c e , a n d

dash with

D r .

i e g e r t ' s Ge nu ine

Jngostura Bitters.

HOT

WHISKEY SLINQ

Use o t w a t e r g l a s s .

_ 1 lump o f s u g a r and

enough h o t

w a t e r t o

d i s s o l v e

i t .

1

wine ( d a s s

whiskey.

1

p i e c e lemon

p e e l .

F i l l

up g l a s s w i t h hot w a t e r ;

s t i r

with

epoon ; gr a t e

nutmeg

on top.

HOT SCOTCH WHISKEY

Prepare the s a m e as above, s u b s t i t u t i n g

B c o t c f a

w h i s k e y .

M

R e c i p e s

f o r M i x i n g

Fancy

D r i n k s


34/80

HOT IRISH WHISKEY

P r e p a r e t h e s a m e as above, s u b s t i t u t i n g

Irish

whiskey.

HOT WHISKEYPUNCH

D a e hot water punch i l a s a .

R i n s e g l a s s i n h o t w a t e r

and

t h e n put i n

2 umps

o f

s u g a r a nd enough

hot

water t o

dissolve

them.

I p i e c e

lemon p e e l .

3

r

4

ashes o f

lemon j u i c e .

1 j i g g e r

o f

whiskey.

F i l l up w i t h hot water, s t i r with spoon,

m u t e

n u t m e g o n

top,

a n d serve.

HOT

SCOTCH

WHISKEY

PUNCH

P r e p a r e

t h e

same a s h o t w h i s k e y punch,

u s i n g

S c o t c h

w h i s k e y

i n s t e a d .

HOT

IRISH

PUNCH

P r e p a r e t h e

same

a s

a b o v e ,

u s i n g

I r i s h

whiskey

i n s t e a d .

HOT

RUM

PUNCH

Prepare the s a m e

as whiskey

punch, sub

s t i t u t i n g

rum

or

whiskey.

JAPANESE COCKTAIL

D a e

l a r g e

bar

g l a s s

h a l f f u l l o f i c e .

3 r 4 ashes O r g e a t s yr up.

2

ashes Dr S i e g e r t ' a Geuuine An gos tu r a

Bi t t e r s .

1 j i g g e r

o f

bra nd y.

S t i r w e l l ; s t r a i n

i n t o

c o c k t a i l g l a s s

a nd

servo.

30

-cRSEY COCKTAIL


35/80

Use

i x i n g

g l a s s h a l f f u l l of i c e .

1 e a s po o n s u g a r .

2

r

3 ashes of D r . i e g e r t ' s G e n u i n e An

g o s t u r a

B i t t e r s .

1

i g g e r of c i d e r .

S t i r w e l l ; s t r a i n

into a

cocktail

g l a s s and

twist l e m o n peel

on top.

JERSEY

LILY POUSSE

CAFE

Use pony l a s s .

r̂ e e n Chartre use .

^

ognac Brandy.

10

drops D r .

S i e g e r t ' s

Ge nu ine Angost ur a

B i t t e r s .

Pour b r a n d y in carefully

s o t

w i l l n o t mix,

and

s e r v e .

JERSEY SUNSET

I n t o a traight

champagne lass

put a c a n t

teaspoonful of sugar with e nou gh

w a te r

to

dissolve.

Add

a

wist of

lemon

or lime

peel

and

half a wh iske y g l a s s of f i n e

O l d Mon-

mouth

Applejack.

Now

pu t

In

e n o u g h

broken

i c e t o

cool,

f i l l wi th w a t e r and i nish wi th a

d a sh

o r two of D r . S i e g e r t ' s

G e n u i n e

A n g o s

t u r a Bitters,

which should n o t b e

s t i r r e d in,

b u t

be

allowed t o drop slowly through t he

amber m i x t u r e , i mp a r t i n g

t o i t the sunset

hues that

probably

suggested i t s n a m e .

I n winter, instead

o f i c e ,

hot wa t e r i s

used,

m a k i n g a m o s t g e n i a l

d r i n k — A

Ho t

Sunset.

JOHN COLLINS

Use a rge b a r glass,

d o ze n lumps of I c e .

1

easpoon

f i ne s u g a r .

2

r 3 a sh e s

of

lemon uice.

igger

of

Tom

in.

1 b o t t l e p l a i n soda.

31

R e c i p e s

f o r



36/80

Mix w e l l

w i t h

s p o o n ; t a k e

o u t s p o o n

a n d

serve.

KIRSCHWASSER

PUNCH

Use a r i ^ e b a r c l a s s h a l f

f u l l

o f i c e .

1 or 2 a s h e s l i m e or

lemon

j u i c e .

^

a b l e s p o o n p o w d e r e d

s u g a r .

3 a s h e s y e l l o w C h a r t r e u s e .

1

ash s e l t z e r .

1

g l a s s

K i r s c h w o s s e r .

,

S t i r w e l l ; f i

l l up

w i t h i c e ; t n m w i t h f r u i t ,

wrve

with straws.

KNICKERBEIN

Use s h e r r y

wine

g l a s s .

H

a s p b e r r y

c o r d i a l .

1

olk o f

a n

egg. .

Cover egg w i t h B e n e d i c t i n e .

U l a s s Knmmel. . ^ ,

6 r o p s o f

D r . S i o g e r t

a G e n u i n e

A n g o s t u r a

^ ^ P ^ a r e t h i s d r i n k a s y o u

w o u l d

w h e n

i n a k i i i g

a

P o u s s e

C a f e

s o

t h a t

t h e

c o l o r s

w i l l

keep

separate.

KNICKERBOCKER

Use l a r g e bar g l a s s .

4 r 5 ashes o f r a - s p b e r r y

syrup.

4 r 5

ashes

l e m o n

j u i c e .

1

l i c e

pineapple.

1

l i c e

of o ran ge .

1

lice

of

^cmo'*.

1

i g g e r

o f

Santa Cruz Rum.^

1 dash Dr. S i e g e r t ' s Genuine Angostura

Bitters.

3 a s h e s

o f Curasao.

F i l l up g l a s s w i t h

i c e ; s t i r

w e l l ; t n i n w i t h

J n i i t , a nd s e r v e .

leaionade

Use

l a r g e b a r g l a s s , h a l f

f u l l

o f l e e ,

1

eap

n g

t a b l e s p o o n o f s u g a r .

32

6

r 8 a s h e s

o f

lemon j u i c e .


37/80

F i l l up w i t h w a t e r ; s h a k e w e l l ; d r e s s w i t h

f r u i t ;

s e r v e

w i t h

straw. When customer

w i s h e s

lemonade s t r a i n e d ,

put

I n t o

s m a l l e r

g l a s s

and

p l a c e

s l i c e

o f o r a n g e

i n g l a s s .

A n

A n g o s t u r a Lemonade i s m a d e l i k e t h e

wregoing w i t h t h e a d d i t i o n o f 1 t e a s p o o n

Dr .

S i e g e r t ' s

Genuine Angostura

B i t t e r s .

MAJVUE

TAYLOR

A h a l f whiskey g l a s s o f

Old

M o n m o u t h

Applejack

i n

a

s t r a i g h t

champagne g l a s s ;

f i

l l

g i n g e r

a l e . It i s very

good

a n d

r e f r ^ h i n g , and

s o

s i m p l e t h a t

o n e

f e e l s t h a t

he

t h o u g h t

o f

i t h i m s e l f . By W. . r e n c h .

MANHATTAN

COCKTAIL

Use mixing

g l a s s

h a l f

f u l l o f i c e .

1 p i e c e

o f

lemon p e e l .

d ash

syrup.

2

a s h e s

Dr.

S i e g e r t ' s Genuine A n g o s t u r a

B i t t e r s .

d a s h

of

o r a n g e b i t t e r s .

K

igger

of

V e r m o u t h ,

j i g g e r

of whiskey.

S t i r w e l l ; s t r a i n i n t o c o c k t a i l g l a j w i

a nd

•erve.

MARTINEZ COCKTAIL

P r e p a r e same a s Manhattan

C o c k t a i l ,

sub

s t i t u t i n g g i n f o r

whiskey.

MAY WINE PUNCH

Use a

l a r g e

punch

bowl.

- T a k e

n e

o r

two

b u n c h e s o f

( W a l d m e i s t e r )

Woodruff,

a n d

cut i t u p

i n t w o or

t h r e e

l e n g t h s , p l a c e i t I n t o

a

l a r g e

b a r

g l a s s , a n d

n i l

up t h e

b a l a n c e w i t h

F r e n c h b r a n d y , c o v e r

U up and l e t i t s t a n d f o r two o r

t h r e e

h o u r s , u n t i l

t h e

e s s e n c e

o f

t h e W o o d r u f f i s


38/80

i n t o

t a l i t h i n g l a s s ; g r a t e n u t m e g

on

t o p , a n d


39/80

serve.

MINT JULEP

Use

large

bar g l a s s .

Take

3

r

4

p r i g s

of

fresh

m i n t .

1 ablespoon

s u g a r .

1 d a s h m i n e r a l

w a t e r .

Press m i n t w e l l

i n

the sugar a n d water,

u n t i l t h e

f l a v o r

i s

e x t r a c t e d ;

a d d

1

ji^rs

o f b r a n d y ; f i l l up g l a s s w i t h f in e s h a v e d i c e ,

t h e n draw o u t t h e s p r i g s o f

m i n t ,

a n d p l a c e

t h e m with s t e i n s downward n i c e ; dress

wi th

b e r r i e s a n d s l i c e d f r u i t ;

d ash

with J a m a i c a

rum, n d

serve with stra ws.

MINT JULEP

( Southern

Style.)

Us e l a r g e

b a r g l a s s .

6 r 8

p r i g s

of fresh m i n t .

1 easpoon f i n e s u g a r .

2 ashes

Dr.

S i e g e r t ' s Genuine Angoetura

Bit t e r s.

^i n e

g l a s s ca rbon a ted

w ate r.

w i n e

g l a s s

peach br a n d y ,

3^ win e g l a s s C o g n a c br a n d y .

F i l l up

g l a s s

with shaved i c e ; s t i r

wi th

s p o o n ; d r e s s w i t h s p r i g s

o f

m i n t , a nd s e r v e

with straws.

MISSISSIPPI PUNCH

Us e

l a r g e

b a r

g l a s s .

1 tablespoon sugar .

E n o u g h wa ter t o d i s s o l v e the

sugar.

3 r

4

a s l i e s l e m o n j u i c e .

2

dashes Dr.

S i e g e r t ' s

G e n u i n e

An g o s t u r a

Bitters.

H

ine

g l a s s

Ja m a i c a r u m .

V i

wine g l a s s

Bourbon whiskey.

H v i n e g l a s s br a ndy

M i x

w e l l ;

f i l l

u p

w i t h

i c e ;

t r i m

w i t h

I r u i t ;

serve

w i t h

straws

35

R e c i p e s f o r

M i x i n g

F a n c y

D r i n k s


40/80

MOISANT COCKTAIL

ineglass

Carypton.

Shake

w e l l

w i t h shaved i c e and dash w i t h


b e fo r e s e r v i n g .

As

o v e l t y ,

a m i n i a t u r e monoplane i s p e r c h e d on c o c k t a i l

g l a s s . T h i s s e d u c t i v e

d r i n k

i s a

s p e c i a l t y

w i t h t h e

Grunewald

H o t e l , New

O r l e a n s ,

a nd

o t he r s .

MORNINQ OLORV F IZZ

Use

l a r g e bar g l a s s f u l l

o f

i c e .

2 r 3

ashes

of gum yrup.

2 tohes o f lime or l e m o n j u i c e .

2a s h e s c u r a c a o .

2 a s h e s Dr.

S i e g e r t ' s

Genuine Angostura

Bitters.

2

ashes o f Absinthe.

j i g g e r o f brandy.

Y i

j i g g e r

o f

whiskey.

Shake

w e l l ; s t r a i n

i n t a l i

t h i n g l a s s ;

f i

l l up

w i t h s e l t z e r o r any o t h e r

w a t e r

d e s i r e d ; t h i s

i s

a

good b r a c e r i n t h e morning.

MULLED CLARET

1 lump

o f

su^r.

14

teaspoon

c i n n a m o n ,

teaspoon f i

n e

cloves,

H

e a s p o o n f ine

a l l s p i c e .

3 r

4

a s h e s

o f

lemon

j u i c e ,

2 a s h e s Dr. S i e g e r t ' s Genuine

Angosturi

B i t t e r s .

2 i g g e r s

o f

c l a r e t .

U s e a a r g e b a r

g l a s s t

h e a t a p o k e r r e d h o t

and

s t i c k

i n t o

l i q u i d

u n t i l i t b o i l s ;

s t r a i n ,

a n d

serve i n

hot

c l a r e t .

36

OLD

FASHIONED

COCKTAUi


41/80

U80

l d f a s h i o n e d c o c k t a i l

g l a s s .

1

p i e c e c u t o f l o a f s u g a r .

D a sh with s e l t z e r a n d crush s u g a r

witr

muddler.

1

d a ih of o r a n g e

b i t t e r s .

1

qu a r e

p i e c e

of

i c e .

3 ashes

D r .

S i e g e r t ' s G e n u i n e An g o a t u r a

Bit t e r s.

1

p i e c e

o f

l e m o n p e e l .

1 j i g g e r whiskey.

S t i r g e n t l y , a n d s e r v e w i t h

spoon

I n g l a s s .

OLD FASHIONED TODDY

Use ld fashione d cocktail g l a s s .

1 teaspoon sugar

with

dash o f s e l t z e r .

2

r

3 m a l l

p i e c e s

o f i c e .

1

i g g e r o f

Old

Bou rbon Whiskey.

S t i r g e n t l y , a n d

serve with

spoon

in g l a s s .

OLD TOM

GIN COCKTAIL

Use m i x i n g g l a s s half f u l l of i c e .

3

ashes

D r .

Siegert's

G e n u i n e

An g o s t iL^

Bi t t e r s ,

2 ashes

cu ra9 ao.

2 a s h e s gum s y r u p .

i g g e r

O ld

Tom G i n ,

S t i r w e l l ;

s t r a i n into a

o c k t a i l g l a s s ;

t w i o ' -

l e m o n p e e l

o n

top.

OLIVETTE COCKTAIL

Use

a r g e

bar

g l a s s

half

f u l l

of

i c e .

2 ashes syrup.

3 ashes

o r a n g e

b i t t e r s .

3

ashes Absinthe.

1

dash

Dr.

S i e g e r t ' s G e n u i n e

Angost ur a

B i t t e r s .

1 j i g g e r

Ply m o u t h

G i n .

S t i r w i t h spoon;

s t r a i n i n

c o c k t a i l g l a s s :

put i n

o l i v e ;

t w i s t l e r a o n

p e e l on t o p ,

a nd

serve.

01

R e c i p e s f o r

M i x i n g

rancy

D r i n k s


42/80

ORQEAT PUNCH

Use l a r g e bar

g l a s s

h a l f f u l l

o f

i c e .

H

i g g e r

O r g e a t sy r up.

1 i g g e r Fre nch B r a n d y .

4 r 6 ashes lemon juice.

S t i r w e l l ; f i l l u p with i c e ;

da sh

with

port

w i n e ;

t rim wi th

f r u i t ; and

servo.

OYSTER COCKTAIL

Us e star c h a m p a g n e g l a s s .

M o ze n small

oysters.

1

dfish

lemon juice.

3

ashes

Pap r i k a S a u c e .

2 ashes vine gar.

1 dash Tabasco Sauce.

S h a k e o n top a i t t l e s a l t a n d pepper.

S t i r

gently wi th

spoon,

and serve.

PALMETTO COCKTAIL

M i x i n g g l a s s

h a l f

f u l l o f

i c e . ^

3

ashes

Dr.

S i e g e r t ' s

Genuine Angostura

Bitteis.

H i g g e r

S a n t a

C r u z rum.

H

i g g e r

V e r m o u t h .

S t i r w e l l ;

s t r a i n

i n t o

c o c k t n i

g l a s s ,

a n d

serve.

P AR I S I A N

POUSSE

CAFE

Use ousse Cafe g l a s s .

2-5 Curapao.

2-5 i r s c h w a s s e r .

1-5

h a r t r e u s e .

A edebrated d r i n k m

aris.

PEACH

AND HONEV

Use whiskey g l a s s .

1 tablespoon pure honey.

1 j i g g e r

p e a c h

brandy.

S t i r with

spoon,

a n d serve.

Continued c m P a g e 30

38

R e c i p e s f o r M i x i n g F a n c y

D r i n k s


43/80

pineapple

j u lep

F o r a p a r t y o f 0 s e a s n m U p u n c h b o w l .

1 q u a r t o f s p a r k l i n g M o s e l l e .

1

j i g g e r

r a s p b e r r y

s y r u p .

1

j i g g e r M a r a s c h i n o .

.

1 j i g g e r

DeKuyper g i n .

1

j i g s s r o f l e m o n

j u i c e .

\

n f i e g e r t ^ G e n u i n e A n g o s t u r a

Bi t te rs .

4

r an ges,

suced.

f&eawt.

l i c e d

a n d q u a r t e r e d .

4

ablespoon s sug a r .

1

b o t t l e

A p o l l i n a n s w a t e r .

„

P l a c e

l a r g e

s q u a r e ° f g l a s s ,

t h e

r u i t s ,

a n d s e r v e u l e p m a n c y s t e m g i a s

PORT

WINE COBBLER

U s e

l a r g o

b a r

g l a s s

h a l f f u l l o f i c e .

K > j i g g e r

O r c h a r d s y r u p .

y . t a b l e s p o o n f u l s u g a r .

l

S ? ? r ' . ' s i e " g e r t ' s

G e n u i n e

A n g o s t u r a

S t i r w e l l : f i l l u p w i t h i c e ; d r e s s w i t h f r u i t ;

s e r v e w i t h s t r a w .

PORT WINE FLIP

U s e l a r g e b a r

g l a s s ,

h a l t f u l l o f

i c e .

y

ablespoon

sugar.

1 j i g g e r

o f p o r t wine.

L ' a k e ' w e U , t r a i n

i n

f l i p

g l a s s g r a t e n u t -

m e g

on

t o p , and s e r v e .

PORT W I N E PUNCH

U s e l a r g e

b a r g l a s s ,

h a l t

f u l l i c e .

4 a s h e s lemon

j u i c e .

4

a s h e s

O r c h a r d

s y r u p .

1 tablespoon

sugar.

W

R e c i p e s o r

M i x i n g

F a n c y D r i n k s


44/80

2 i g g e r s port

wine.

2 ashes Dr. iegert's G e n u i n e A n g o s t u r a

Bi t t e r s .

S t i r w e l l ; f i

l l

up with i c e ;

dress

wi th

f n i i t ,

and

e r v e ^ith s t r a w s .

PORT WINE

SANQAREE

Use arge b a r g l a s s ,

half

f u l l of i c e ,

1 e aspoon

s u g a r .

1

arge

g l a s s

of

port wine.

S h a k e

w e l l ;

s t r a i n

i n f a n c y s t e m g l a s s ;

g r a te

nutmeg

n

top,

and

erve,

POUSSE

CAFE

Pour

n

pousse

cafe g l a s s

a s

follows:

i l a s s raspberry

syrup.

I

g l a s s

Maraschino.

i l a s s

g r e e n

v a n i l l a ,

i l a s s Curasao.

I

l a s s y e l l o w c h a r t r e u s e ,

i

l a s s

brandy.

I n preparing

the

a b o v e use a mall

w i n e

glass with spoon, for pouring in

e ach

cordial

separately.

Be careful

they d o

n o t

mix

together.

POUSSE CAFE

g l a s s M a r a s ch i n o ,

i l a s s v a n i l l a ,

i l a s s

Curasao,

i

l a s s

chartreuse,

i

l a s s br a n d y .

T h i . s i s the

P a r i s i a n

Cafe r e c i p e . Serve

withou t l e t t i n g c o l o r s m i x .

POUSSE CAFE

(Manhattaji).

i a r a s c h m o .

i

ura5ao.

40

^

r e e n

c h a r t r e u a e .

b r a n d y .

T h i s

s

t h e New Y o r k C a f e t y l e o f - e r v i n e


45/80

Don't a l l o w c o l o r s t o

mix.

POUSSE

L'AJWOUR

Use

sherry

g l a s s .

g l a s s Maraschino.

Yolk of

1

eg g .

a

l a s s

v a n i l l a

c o r d i a l .

g l a s s brandy.

Keep

t h i s

d r i n k i n s e p a r a t e l a y e r s a n d

KJrve.

PUNCH A LA ROMAINE

1 ottle c h a m p a g n e .

1 o t t l e rum.

2

a b l e s p o o n s

Dr. S i e g e r t ' s Genuine A n

gostura

B i t t e r s .

10

lemons.

3weet

oranges.

2

ounds

powdered

s u g a r .

10

resh e g gs .

F o r

a

party o f

15.

D i s s o l v e t h e

s u g a r i n t h e j u i c e o f t h e l e m o n s

a n d o r a n g e s , a d d i r r g

the

r i n d o f one orange:

s t r a i n through a s i e v e i n t o a

bowl,

a n d

a dd

by d e g r e e s

t h e

w h i t e s o f t h e

e g g s ,

b e a t e n t o

a f r o t h .

Place

the bowl

on

i c e

t i l l c o l d ,

then

s t i r i n

the

rum a n d

wine r m t i l

thoroughly

m i x e d . S e r ve

i n f a n c y s t e m

g l a s s e s .

RED

SV\'IZZLE

(S ee

page

7)

RECENT PUNCH

To o n e and one-half pints of strong,

hot

g r e e n tea a d d

one and o n e - h a l f p i n t s o f lemon

j u i c e , o ne a n d

o n e - h a l f p i n t s

o f

C a p i l l a i r e ,

one p i n t

Jamaica n rm ,

one p i n t b r a n d y ,

one

C i n t B a t a v i a

a r r a c k

o n e p r n t

c u r a c a o

o n e

o t t i o

c h a mp a g n e , 2 ablespoons

D r .

i e g e r t ' s

Genuine

Angostura

B i t t e r n ,

one

s l i c e d

p i n e -

41

R e c i p e s

f o r M i x i n g F a n c y D r i n k s


46/80

a p p l e ,

a n d

t w o

i i e e d

o r a n g e s .

M i x

thoroughly

i n a punch

bowl. A d d

the

wine

a n d

i c e j u s t

before serving.

REMSEN COOLER

Us e a medium i z e f i z z g l a s s .

Peel a e mo n a s you would a n apple.

Place the

r i n d or p e e l i n g

i n t o

the

iz z g l a s s .

2

r 3

umps

of c r y s t a l i c e .

1

wine

g l a s s

o f

R e m a e n

Scotch

whiskey.

F i l l

up he balance with

club

sod a.

S t i r u p slowly with a

poon

a n d

serve.

I n t h i s co u n t r y

i t i s

often the

case

that

people c a l l a

Rem se n

c o o l e r

where

they

w a n t

O l d

Tom gin

or

Sloe

g i n ,

instead

of

Scotch

whiskey; i t

i s

t h e r e f o r e

the b a r t e n d e r ' s

du t y

t o mix

as

d e s i r e d .

RENAUD'S POUSSE

CAFE

H o g n a c

br a n d y .

Maraschino.

H u r a s a o .

Pu t i n whiskey g l a s s ; m i x

w e l l

with

spoon;

withdra w spoon, a n d

serve.

This d e l i g h t f u l

drink i s

f r o m

a e c i p e b y Re n a u d

o f

New

O r l e a n s .

RHINE

WINE COBBLER

Us e

large b a r

g l a s s ,

half f u l l of i c e .

ablespoon

of sug a r.

i g g e r mine ral wa ter.

2 i g g e r s

Rhine

wi ne.

F i l l

up

with

i c e ; s t i r

w e l l ;

o r n a m e n t

with

f r u i t i a n d serve with straws.

42

RHINE WINE CUP

i s i ^ d e t h e s a m e a s C l a r e t C u p , e x c e p t t h a i


47/80

Ehioe wine

i s used i n s t e a d

o f

c l a r e t .

RHINE WINE LEMONADE

Us e

a r g e

b a r

g l a s s .

1

tablespoon sugar .

Ju i c e of one o r a n g e .

Y i g l a s s of i c e .

F i l l up with llhiae wine.

S t i r w e l l ; add s l i c e

o f

o r a n g e w i t h

s t r a w s ,

?nd e r ve .

ROB ROY

COCKTAIL

Use mixing g l a s s

h a l f

f u l l o f i c e .

3

a shes of

l e m o n

j u i c e .

2 a s h e s

sy rup.

2

ashes or a n g e b i t t e r s .

2 dashes Dr. S i e g e r t ' s Genuine Angostura

Bit t e r s.

Y i

j i g g e r S c o t c h w h i s k e y .

Y i j i g g e r

French

Vermouth.

S t i r

w e l l ;

s t r a i n i n t o

a

c o c k t a i l

g l a s s w i t h

^ J l i v e

or

cherry,

a n d

serve.

ROCK AND RYE

P u t

n

h a l f

tablespoon

o f

rock ca nd y syrup,

i n d allow c u s t o m e r to serve himself from r ye

vhiskey

b o t t l e .

P u t spoon

i n g l a s s .

ROMAN PUNCH

Us e

l a r g e

b a r

g l a s s ,

i ablespoon suga r.

ablespoon

raspberry syrup.

1 ablespoon

l e m o n

j u i c e .

1 jigger c a rbon a t ed w ate r.

Juice

of

h a l f

a n

o r a n g e .

1 teaspoon

Curasao.

Yi tea spoon

Dr. S i e g e r t ' s

Genuine

A n g o s

R e c i p e s

f o r

M i x i n g F a n c y r i n k s


48/80

n g ge r J a m a i c a

r u m .

.

.xu

F i l l up

g l a s s w i t h i c e ;

s t i r w e l l ;

d a s h

w i t h

p o r t

w i n e ;

t r i m w i t h

f r u i t i

a n d

s e r v e

w i t u

straws.

ROYAL

PUNCH

1

p i n t

hot g r e e n

t e a .

^pint

b r a n d y ,

p i n t

J a m a i c a r u m ,

1 i g g e r

a r r a c k .

i g g e r

curacao. . ^ .

1

j i g g e r

Dr.

S i e g e r t

s

Genuine

A n g o s t i

r a

Bi t t e r s .

Juice

of

3 mea.

1 emon, s l i c e d .

I

up w a r m c a l f ' s - f o o f c j e i . y .

cup sugar.

,

. .

,., *

M i x w e l l ,

w h i l e h e a t i n g ,

a n d d n n K a s i

ot

a s

p o s s i b l e . For p a r t y

o f

s i x .

RUM

FLIP

P r e p a r e

t h i s d r i n k

same a s g i n f l

i p ,

u s i n g

J a m a i c a

rum nstead

of gin.

RUM

FLIP

( W e s t e r n S t y l e . )

14 i u t o f

a l e ,

heated

o n i r e .

1

e g g

b e a t e n up

w i t h powdered ^g a r-

Put

t h e

a l e i n

one

cup,

the

egg

m nother

with

a

s m a l l j i g g e r o f

r u m

or brandy;

poar

from

one cup

i n t o

a n o t h e r s e v e r a l t i m e s u n t i l

t h o r o u g h l y m i x e d ,

d a s h

nutmeg on t o p

a ud

serve.

RUM DAISY

M i x i n g g l a s s H u l l of i c e .

3

ashes

of aymp.

3 ashes f

lemon.

3 ashes o r a n g e

b i t t e r s .

44

n i g g e r r u m .

1

i g g e r

mineral water.

1


49/80

S t i r

w e l l ,

s t r a i n

i n t o

t h i n

g l a s s , i l l

up

w i t h

carbonated

w a t e r .

SARATOGA COCKTAIL

Use mixing

g l a s s h a l f f u l l

o f i c e .

3 ashes

Dr. S i e g e r t ' s Genuine

An gos tu r a

Bit t e r s.

H i g g e r br a ndy.

^

igger

whiskey.

j i g g e r V e r m o u t h .

S t i r

w e l l ,

t r a i n

i n t o

a l a r e t g l a s s

a n d

e r v e ,

w i t h slice

o f

lemon.

SAUTERNE COBBLER

Use

l a r g e bar g l a s s

h a l f f u l l

of

i c e .

jigger O r c h a r d syrup.

2

i g g e r s

S a u t e r n e ,

S t i r

w e l l , f i

l l

u p

with

i c e ,

dress

with f r u i t ,

s e j . - v e

w i t h a traw.

SELTZER

LEMONADE

Use arge

b a r

g l a s s .

6 r 6 ashes l e m o n J u i c e .

1 ablespoon

su g a r .

2

r

3

umps

of

ice.

F i l l up wi th

s e l t z e r , s t i r

wi th spoon and

serve.

SHANDY GAFF

Use a arge b a r g l a s s .

F i l l

half

the

g l a s s

with

porter

a n d

half

t he

g l a s s wi th ginge r a l e .

It s

a l s o made

ith

h a l f a l e a n d h a l f

ginger

a le.

SHERRY AND ANGOSTURA

Put2 ashes Dr. iegert's

G e n u i n e

Angos

t u r a

B i t t e r s i n a

herry

g l a s s

a n d r o l l the

g l a s s

t i l l

the

b i t t e r s e n t i r e l y covers the inside sur

face.

F i l l the

g l a s s

with sherry a n d

serve.

45

R e c i p e s f o r

M i x i n g Fancy D r i n k s


50/80

SHERRY AND

EQQ

t J s e

a whiskey g l a s s .

In

p r e p a r i n g

t h e

above

d r i n k , p l a c e

a

m a l l

p o r t i o n

o f

sherry

wine

i n t o the

g l a s s , b a r e l y

enough

t o cover the

bottom,

t o

prevent

the

egg f r om

s t i c k i n g to the

g l a s s , then break a

f r e s h i c e - c o l d egg

i n t o i t ,

h a n d t h i s out to the

customer a nd a l s o t h e b o t t l e

o f

s h e r r y

wine

t o h e l p h i m s e l f .

SHERRY COBBLER

Large bar

g l a s s h a l f

f u l l

of

c e .

1 t a b l e s p o o n

s u g a r .

2 r3 l i c e s

of

orange.

2 i g g e r s

of

sherry.

2

a s h e s Dr. S i e g e r t ' s Genuine Angostura

Bitters.

Shake w e l l ,

i

l l

up

w i t h

i c e ,

d r e s s top

w i t h

f r u i t

and

erve

wi th st r a w.

SHERRY

COCKTAIL

Use

a l a r g e bar g l a s s .

H

l a s s f u l

o f

shaved i c e . >

2

r

3

a s h e s

Dr.

i e g e r t ' s

Genuine Angos

t u r a Bitters.

1 ash of

M a r a schi n o.

1

wine

g l a s s o f s h e r r y w i n e .

S t i r up w e l l w i t h spoon; s t r a i n i n t o a

c o c k t a i l

g l a s s ,

put

a

c h e r r y i n t o

i t ,

s q u e e z e

a

p i e c e o f

lemon

p e e l

on t o p ,

and s e r v e .

SHERRY WINE FLIP

Large bar g l a s s h a l f

f u l l o f

i c e .

1

f r e s h

e g g .

H a b l e s p o o n

s u g a r .

1

i j i g g e r s

s h e r r y .

Shake

w e l l ,

s t r a i n

i n t o

fancy

g l a s s ,

g r a t e

n u t m e g o n

top

a n d s e r v e .

48

SHERRY

WINE PUNCH

U s e a a r g e

bar

g l a s s .

8/19/2019 1912 Dr.

Documents

1912 Dr. Siegert's Angostura Bitters