Modern American drinks: How to mix and serve all kinds of cups and drinks

George J. Kappeler

Saalfield publishing co., 1900

Contents

• PAGE: 18
• Badminton Cup 48: 21
• Raspberry Syrup 106: 23
• Lemonade Angostura 75: 25
• Canadian Cocktail: 27
• Sherry Cobbler No 2: 28
• Apple Brandy Cocktail: 29
• Claret and Seltzer 51: 31
• Champagne Cocktail: 34
• Gin Cocktail Plymouth: 35
• Hancock Punch 87: 36
• Lemonade Seltzer 76: 37
• Rhine Wine Punch 93: 40
• Sherry and Bitters 100: 41
• Brandy Cobbler 26: 44
• Claret Cobbler 27: 45
• Rocky Mountain Cooler: 46
• Brandy Crusta: 47
• Coffee Frappe 65: 48
• Claret Cup LAnglais: 51
• Rock and Rye 98: 52
• Brandy Daisy: 53
• Continental Sour 104: 55
• Apple Brandy Fix: 56
• St Croix Fix: 57
• Brandy Flip: 61
• Gin Flip: 62
• EyeOpener: 63
• Whiskey Sour: 66
• Jamaica Rum Punch 88: 71
• Brandy Julep: 73
• Whiskey Punch Strained 97: 77
• National Punch: 78
• Apple Brandy Punch: 80
• Brandy Punch: 82
• Claret Punch: 84
• Gin Milk Punch: 86
• Mikado Punch: 90
• Pistache Fizz 59: 92
• Rum and Gum: 93
• St Croix Rum Punch: 95
• Brandy Rickey: 97
• Schickler: 100
• Apple Brandy Sour: 103
• Gin Sour: 104
• Stone Fence: 105
• FROZEN BEVERAGES: 111
• Cherry Sherbet: 119

Bibliographic information

• Title: Modern American drinks: How to mix and serve all kinds of cups and drinks
• Author: George J. Kappeler
• Publisher: Saalfield publishing co., 1900
• Original from: Harvard University
• Digitized: Mar 24, 2008