How to Mix Drinks: Or, The Bon-vivant's Companion, Containing ... Directions for Mixing All the Beverages Used in the United States, Together with the Most Popular British, French, German, Italian, Russian, and Spanish Recipes

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Dick & Fitzgerald, 1862 - Alcoholic beverages - 244 pages
 

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Classic cocktails from "The Professor" of mixology.

Contents

I
11
II
12
IV
13
VI
14
VII
15
X
16
XII
17
XVI
18
CCXVI
117
CCXVII
118
CCXVIII
119
CCXIX
120
CCXX
121
CCXXI
122
CCXXII
123
CCXXV
124

XVIII
19
XXI
20
XXIII
21
XXIV
22
XXV
23
XXVII
24
XXX
25
XXXIV
26
XXXVI
27
XXXVIII
28
XL
29
XLIII
30
XLV
31
XLIX
32
LI
33
LII
34
LIV
35
LVI
36
LVIII
37
LIX
38
LXII
39
LXIV
40
LXVI
41
LXVIII
42
LXX
43
LXXI
44
LXXII
45
LXXVI
46
LXXX
47
LXXXII
48
LXXXVII
49
XC
50
XCIII
51
XCVII
52
C
53
CIII
54
CV
55
CIX
56
CXII
57
CXIII
58
CXVII
59
CXXI
60
CXXII
61
CXXIV
62
CXXVII
63
CXXVIII
64
CXXXI
65
CXXXV
66
CXXXIX
67
CXL
68
CXLII
69
CXLIV
70
CXLV
71
CXLVII
72
CXLVIII
73
CXLIX
74
CLI
75
CLV
76
CLVII
77
CLVIII
78
CLXI
79
CLXVI
80
CLXXI
81
CLXXVI
82
CLXXVII
83
CLXXX
84
CLXXXII
85
CLXXXIV
86
CLXXXVI
87
CLXXXVII
95
CLXXXVIII
96
CLXXXIX
98
CXC
100
CXCII
101
CXCIII
102
CXCIV
103
CXCV
104
CXCVI
105
CXCIX
106
CC
107
CCI
108
CCII
109
CCIV
110
CCVII
111
CCIX
112
CCX
113
CCXI
114
CCXIV
115
CCXV
116

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Common terms and phrases

Popular passages

Page 43 - I must, however, descant a little upon the mint-julep, as it is, with the thermometer at 100, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70.
Page 44 - ... up one third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink.
Page 33 - In twenty quarts of French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled ; put to it fifteen pounds of doublerefined sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well: then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put two quarts...
Page 38 - A quart of mild Ale, a glass of white Wine, one of Brandy, one of Capillaire, the juice of a Lemon, a roll of the Peel pared thin, Nutmeg grated at the top, (a sprig of Borrage* or Balm,) and a bit of toasted Bread.
Page 83 - ... pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it ; a little sherry mixed with it also makes this beverage much nicer.
Page 71 - ... next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained juice, and serve it warm in glasses. Port wine will answer the purpose as well as claret.
Page 44 - Put into a tumbler about a dozen sprigs of the tender shoots of mint; upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one third, or, perhaps, a little less; then take rasped or pounded ice, and fill up the tumbler.
Page 75 - Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel ; let it stand a quarter of an hour ; add one bottle of the above wines, and a sprig of verbena, a small glass of sherry ; half a pint of water. Mix well, and let stand half an hour ; strain, and ice it well.
Page 55 - Three or four spoonsfuls maybe '11 do, Though some, perhaps, would take but two. Into a skillet next you'll pour A bottle of good wine, or more ; Put half a pint of water, too, Or it may prove too strong for you : And while the eggs by two are beating, The wine and water may be heating.; But when it comes to boiling heat, The yolks and whites together beat With half a pint of water more, Mixing them well, then gently pour Into the skillet with the wine.
Page 60 - Keep grated Ginger and Nutmeg with a fine dried Lemon Peel rubbed together in a Mortar. To make a quart of Flip : Put the Ale on the Fire to warm, and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a Quartern of good old Rum or Brandy. When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, etc., into another: turn it from one Pitcher to another till it is as smooth as cream.

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