THE MIXICOLOGIST (1895)

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THE MIXICOLOGIST
OR
HOW TO MIX ALL KINDS OF FANCY DRINKS
CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE DIFFERENT BEVERAGES USED IN THE UNITED STATES, EMBRACING JULEPS, COBBLERS, COCKTAILS, PUNCHES, DURKESS, "TRILBYS," ETC., ETC., IN ENDLESS VARIETY, WITH SOME RECIPES ON COOKING, AND OTHER GENERAL INFORMATION
By C. F. Lawlor
recently chief bartender of the Grand Hotel and now at Burnet House, Cincinnati
(1895)

Pg. 12:
     _Manhattan Cocktail._
     (Medium-size glass.)
Take 1 dash Schroeder's bitters.
     1 half barspoonful syrup.
     1 half jigger vermouth.
     1 half jigger whiskey.
     2 dashed of maraschino.
     Stir well in glass previously filled with fine ice; strain in coll cocktail glass.
(...)
     _Martinez Cocktail._
     (Use medium-size glass.)
Take 2 dashed orange bitters.
     1 dash syrup.
     1/2 jigger Old Tom gin.
     1/2 jigger vermouth.
     Stir well, and strain into cocktail glass; add one imported cherry.

Pg. 17:
     _Rickey._
     Take nice thin goblet, one lump ice, squeeze juice of one good-sized lime or two small ones, one jigger Old Tom Gin.  Fill up with Club soda, stir, and serve with spoon in goblet.

Pg. 39:
     _High Ball._
     Put in thin ale-glass one lump of ice; fill with syphon seltzer to within an inch of the top, then float one half jigger brandy or whiskey.