THE GORHAM BOOK of BEYERAGES - Collectif 1806 · bottled syrups or concentrated ... peppermint, et...

THE GORHAM BOOK of BEYERAGES

The

Gorham Book of

Beverages

Copyright, 1919

GORHAM COMPANY NEW YORK

LIVERMORE & K N I G H T C O M P A N Y

Providence New York London

The GORHAM Co'y Fifth Avenue

New York

Contents INTRODUCTION 7-14

SUITABLE INGREDIENTS . 15-18 COCKTAILS 19-21 COFFEE, CHOCOLATE AND TEA 23-27 CUPS AND PUNCHES . . 29-35 FRAPPES . . . . . 37, 38 LEMONADES 39-41 MILK AND EGG BEVERAGES 43-47 RICKEYS 49, SO MISCELLANEOUS . . . 51-62 HOT BEVERAGES . . . 63-67 INDEX . . . . . . 69-72

Foreword THE first and most sacred

rite of hospitality, the world over, is the proffer of refreshment in some form. The guest of a Japanese host is ceremoniously served with tea in accordance with an elaborate and time-honored ritual. The Mahometan offers tiny cups of thick, fragrant coffee flavored with rose-water and anise. From the Arctic Circle, where Laplanders drink the milk of reindeer, to the Equatorial regions, whose inhabitants make

merry over bowls of fermented palm sap, each race and clime has evolved characteristic beverages which play an important part in its social life.

The most wholesome and delicious are those composed of the pure, cooling juices of fruits and berries, nearly every variety of which may be thus utilized. The fascinating musky sweetness of grape, raspberry and loganberry, the pleasant astrin-gency of the pomegranate and sugary lusciousness of the persimmon, the clean, sharp acid of lemon, lime and currant, and

the pungency of mint, the honeyed nectar of the strawberry, the refreshing tang of orange and pineapple, and the zestful bitterness of grapefruit, may be cunningly blended with syrups, essences and spices, with milk and eggs and effervescent waters, in limitless and delectable variety.

One word of caution may be offered with respect to the preparation of fruit beverages. Development of the full flavor and bouquet demands that they be intensely cold, but when fresh juices are employed, excessive

dilution must be avoided, hence the ice in the glass or shaker should be moderately coarse to prevent too rapid melting. On the other hand, when using bottled syrups or concentrated fruit juices, the addition of plenty of fine ice is an advantage.

Temperance Drinks

THE recipes given in this book are justly denominated " Temperance Drinks," despite the fact that they are not in every instance devoid of alcohol.

For preservative purposes, commercial fruit syrups usually contain from one to two per cent, of alcohol, and bitters and flavoring extracts — including the vanilla, almond, peppermint, et cetera, in use in

every kitchen in the land — contain from thirty to ninety per cent.; yet the quantity of such ingredients specified in any given recipe is so small that the alcoholic content of the beverage as a whole is far below the limit established by the Federal authorities, and is essentially non-alcoholic.

HOWEVER delicious the flavor, half the virtue of a drink is

wanting unless the eye as well as the palate is agreeably impressed, and the selection of appropriate and gracefully designed glassware is the first and most direct means of appealing to the esthetic sense.

The variety of glassware is almost bewildering, but a relatively small number of styles will answer every purpose. The essentials are, tumblers in three sizes, the tallest for serving ginger ale and other beverages for which a ginger ale glass is specified, and the shortest for grapejuice and kindred drinks; goblets, large and small; iced tea or lemonade glasses, which may be used interchangeably; cups or small-handled glasses for punch; and a fruit-cup set comprising

a tall, slender pitcher and fancy-shaped glasses to match.

The crystal service should be supplemented by a tankard and set of cups which may range all the way from plain brown earthenware lined with white, to the choicest Doulton or Wedgwood.

As the sparkle of glassware has so much to do with the enjoyment of the beverage, the following suggestions are offered as to the care of glassware:

All glasses should be washed in hot water — as hot as possible without the risk of breaking. A little household ammonia added to the water, or the use of a silver-polish (in place of soap) will insure brilliancy. Dry with a towel free from lint. A high polish can be obtained by drying the glasses with tissue paper.

Suitable Ingredients

for Temperance

Drinks

THE following list of ingre-dients suited to the prepa

ration of Temperance Drinks is meant to be suggestive rather than exhaustive. By a visit to the high-class fruiterers or grocers of any large city, it may be extended indefinitely.

Berries RASPBERRY STRAWBERRY

Bitters ANGOSTURA ORANGE PEYSCHAUD

Extracts CLOVE ORANGE GINGER PEPPERMINT NUTMEG VANILLA

Fruits, Canned or Preserved MARASCHINO GREEN MINTED

CHERRIES CHERRIES PINEAPPLE

Fruits and Fruit Juices (Fresh)

CURRANTS LIMES GRAPES ORANGES GRAPEFRUIT PERSIMMONS LEMONS PINEAPPLES

POMEGRANATES

Fruit Juices, Bottled HAWAIIAN GRAPEFRUITOLA

PINEAPPLE GRAPE-OLA JUICE LOGANBERRY

GRAPEJUICE, JUICE WHITE AND PURPLE

Spices, Whole and Ground ALLSPICE CLOVE CINNAMON NUTMEG

Syrups GRENADINE RASPBERRY LEMON STRAWBERRY PINEAPPLE

Miscellaneous AERATED WATERS

Bottled and Siphoned

CHOCOLATE LEMON PEEL COFFEE LEMON SODA CREAM MILK EGGS MINT HONEY ORANGE PEEL HORSFORD'S PLAIN SODA

ACID SWEET CIDER PHOSPHATE TEA

IMPORTED DRY GINGER ALE

Cocktails

20 THE GORHAM BOOK of BEVERAGES

Whi te Grape -juice

Sweet Cider Orange Bitters Powdered Sugar Lemon-Peel

Adam and Eve Cocktail Two tablespoonfuls white grapejuice, two

tablespoonfuls sweet cider, three or four dashes orange bitters, one teaspoonful powdered sugar, small piece lemon-peel.

FILL a mixing-glass half full of coarsely cracked ice. Add one

teaspoonful powdered sugar, three or four dashes orange bitters, two tablespoonfuls white grapejuice, and the same of sweet cider. Stir until well frappéd, strain into a cocktail glass, and serve with a small piece of twisted lemon-peel on top.

Ginger Ale Lemon-Juice Lemon-Peel Bitters Maraschino

Cherry

Ginger Ale Cocktail Four tablespoonfuls imported dry ginger

ale, a few drops lemon-juice, small piece lemon-peel, one-half teaspoonful bitters, one maraschino cherry.

FILL a mixing-glass half full of coarsely cracked ice. Add half

a teaspoonful of Peyschaud or

THE GORHAM BOOK of BEVERAGES 21

Angostura Bitters, a few drops of lemon-juice, and four tablespoonfuls imported dry ginger ale. Stir until well frapped, strain into a cocktail glass, add a maraschino cherry, and a small piece of twisted lemon-peel.

Soda Cocktail One lump sugar, one teaspoonful pow

dered sugar, small piece lemon-Peel, three dashes Peyschaud Bitters, plain or lemon soda.

"OUT into a tall tumbler or lemon-ade glass containing a piece of

ice, a lump of sugar, three dashes Peyschaud Bitters, and a piece of lemon - peel. Fill the glass with plain or lemon soda, add a tea-spoonful of powdered sugar, stir, and drink immediately.

Lump Sugar Powdered Sugar Lemon-Peel Peyschaud

Bitters Lemon Soda

Coffee Chocolate and Tea

2 4 THE GORHAM BOOK of BEVERAGES

Baker's Chocolate

Sugar Salt Milk Cream Vanilla Extract Orange Extract

Iced Chocolate One and one-half squares chocolate, four

tablespoonfuls sugar, a few grains salt, three cupfuls scalded milk, four spoonfuls whipped cream, vanilla extract, orange extract.

M E L T over hot water one and one-half squares Baker's choc

olate cut into small pieces. Add a few grains salt, four tablespoonfuls sugar, and, by degrees, half a pint of boiling water. Stir until smooth, bring to a boil and cook one minute. Slowly add three cupfuls scalded milk, stirring until thoroughly mixed. Set into a basin of crushed ice and let stand until chilled, stirring occasionally to prevent granulation. Divide into four slender tumblers and stir into each a few drops of vanilla. Decorate each portion with a spoonful of whipped cream, sweetened to taste and flavored with orange extract.


Chocolate Peppermint Freeze

PREPARE iced chocolate as previously described, adding to

each portion a few drops essence of peppermint.

Iced Café au Lait One quart strong coffee, jour tablespoonfuls

sugar, one pint scalded milk, whipped cream. Coffee Sugar Milk Cream P R E P A R E in the customary

manner, one quart very strong coffee, and add one pint scalded milk. Sweeten with four tablespoonfuls sugar boiled three minutes with four tablespoonfuls water. When partly cool, pour into iced-tea glasses half full of finely crushed ice, and add one tablespoonful thick cream to each portion. Serve, with straws.


Iced Coffee, Individual Service

Pulverized One rounded teaspoonful pulverized coffee, Coffee lump sugar, whipped cream.

Sugar Whipped Cream LAY a double thickness of cheese-

cloth in a tea-strainer and place on the cloth a rounded tea-spoonful of pulverized coffee. Hold the strainer over a warmed cup and pour through it a half pint of boiling water. If desired stronger, pour through a second time. Then turn the coffee into a tall glass containing several pieces of ice and one or two lumps of cut sugar. Take care to direct the hot liquid toward the center, upon the ice, and not against the sides of the glass. Add a generous spoonful of cream, whipped stiff and sweetened.


Iced Tea Two teaspoonfuls tea, one lump cut sugar,

one slice lemon, one maraschino cherry.

FOR each person, put into a heated earthenware pot, two

teaspoonfuls tea-leaves and half a pint of boiling water. Cover tightly and let steep five minutes. Strain into iced-tea glasses one-third full of cracked ice, taking care that the stream of hot liquid does not strike the sides of the glasses. Add to each portion a slice of lemon, one or more lumps of sugar, and a maraschino cherry.

Tea Sugar Lemon Maraschino

Cherry

Cups and Punches


Currant Cup Ripe Currants Lemon Powdered Sugar Mineral Water

One cupful ripe currants, one lemon, one-fourth pound powdered sugar, one quart mineral water, cut fruits.

MASH one cupful ripe currants with one-fourth pound pow

dered sugar. Add the juice of one lemon and one quart mineral water. Mix, strain into a lemonade-pitcher containing several good-sized lumps of ice, and dress with quartered slices of orange and pineapple and small sprays of currants.

Raspberry-Juice Lemons Grated

Pineapple Sugar Honey Fresh Mint Mineral Water

Fruit Nectar One pint raspberry juice, juice of three

lemons, one cupful grated pineapple, one-half cupful sugar, one-half cupful honey, fresh mint, one quart mineral water.

MASH one pint fresh raspberries with half a cupful sugar.

Add the juice of three lemons and let stand one hour in a cold place.


Strain through cheesecloth and stir in half a cupful grated pineapple and half a cupful strained honey. (The cup containing the honey should stand in a basin of hot water for ten or fifteen minutes before its contents are added to the fruit juices.) Transfer to a tall pitcher containing cracked ice, and add one quart mineral water. Decorate with fresh mint and berries, and serve in fancy tumblers.

Ginger Pekoe Cup Four rounded teaspoonfuls tea, six tea

spoonfuls sugar, juice of one lemon, bottle of ginger ale, two sprigs mint.

STEEP four rounded teaspoon-fuls Orange Pekoe tea in a quart

of boiling water for five minutes. Strain into an earthenware pitcher

Tea Sugar Lemon Ginger Ale Fresh Mint


Grapejuice Limes Sugar Sparkling Mineral Water

containing the juice of one lemon, six teaspoonfuls sugar, and two sprigs fresh mint. Cover, and stand in a basin of crushed ice until cold. Strain into a glass pitcher, add several lumps of ice and a bottle of ginger ale, and serve as soon as chilled.

Grape Cup One quart grapejuice, three limes, sugar,

one pint sparkling mineral water,

MIX the juice of three limes with one quart chilled grape

juice. Add one pint sparkling mineral water, sweeten to taste, and pour into a tall pitcher containing cracked ice. Decorate with seeded white grapes and one or two sprays of lemon verbena or rose geranium.

THE GORHAM BOOK of BEVERAGES ЗЗ

Concord Punch Twelve oranges, six lemons, two quarts

grapejuice, one cupful sugar, one quart Apollinaris.

SQUEEZE into a large pitcher the juice of twelve oranges and

six lemons, and add two quarts grapejuice and one cupful sugar. Mix thoroughly and pour over a block of ice in a punch-bowl. Add one quart Apollinaris and decorate the rim of the bowl with clusters of grapes.

Oranges Lemons Grapejuice Sugar Apollinaris

Ginger Punch One cupful pineapple-juice, two cupfuls

sugar, eight lemons, three bottles ginger ale.

MAKE a syrup by boiling together for fifteen minutes,

two cupfuls sugar and a quart of water. Cool, add one cupful pineapple juice and the juice of eight lemons, and pour over a large block

Pineapple-Juice Sugar Lemons Ginger Ale


White Grapejuice

Strawberry-Juice

Orange-Juice Lemon-Juice Sugar Fresh Mint Apollinaris

of ice in a punch-bowl. Complete by the addition of three bottles ice-cold ginger ale and a few shavings of lemon-peel.

Mint Punch One pint white grapejuice, one and one-

half cupfuls strawberry-juice, one and one-half cupfuls orange - juice, juice of four lemons, two cupfuls sugar, seven or eight sprigs of fresh mint, one quart Apollinaris.

MAKE an infusion of mint by placmg seven or eight sprigs

in a cupful of boiling water and letting stand, covered, five minutes. Strain into a syrup made by boiling two cupfuls sugar and a quart of water fifteen minutes. Cool, and add a pint of white grapejuice, one and one-half cupfuls each of orange and strawberry juice (one cupful strawberry syrup may be substituted for the latter), and the juice


of four lemons. Mix thoroughly, add one quart Apollinaris, and pour over a block of ice in a punch-bowl. Decorate with fresh mint, whole strawberries and sliced fruits.

Tutti-Frutti Punch Six oranges, one quart strawberries, one

large grapefruit, one cupful pineapple-juice, two quarts sweet cider, two cupfuls sugar, one quart Apollinaris, maraschino cherries.

REMOVE the pulp from one large or two small grapefruit,

and mash with one quart fresh strawberries and two cupfuls sugar. Add the juice of six oranges, one cupful pineapple juice, and let stand an hour in the refrigerator. Strain through cheesecloth, add two quarts sweet cider and one quart Apollinaris, and pour over ice in a punch-bowl. Dress with one small bottle maraschino cherries and a few quartered slices of orange.

Oranges Strawberries Grapefruit Pineapple-Juice Sweet Cider Sugar Apollinaris Maraschino

Cherries

Frappés


White Grapejuice

Pineapple-Juice Powdered

Sugar Canned

Pineapple Green Minted

Cherries

Knickerbocker Frappe One bottle white grapejuice, two tablespoon

fuls pineapple-juice, one teaspoonful powdered sugar, cut pineapple, green minted cherries.

FILL a fancy goblet with fine cracked ice. Add one tea

spoonful powdered sugar and two tablespoonfuls of the juice from a can of sliced pineapple. Pour in as much white grapejuice as the glass will hold, stir, and decorate with cut pineapple and minted cherries. Serve, with straws.

Loganberry-Juice

Egg Grenadine

Syrup

Loganberry Frappe Loganberry - juice, one egg, one table

spoonful grenadine syrup.

BEAT one egg with one table-spoonful grenadine syrup. Turn

into a goblet half full of fine ice, and add as much loganberry-juice as the glass will hold. Mix with a spoon and serve, with straws.

Lemonades


Lemon Sugar Egg Nutmeg

Lemon Powdered

Sugar Grenadine

Syrup Berries and

Cut Fruits Mineral Water

Egg Lemonade Half a lemon, one tablespoonful sugar,

one egg, nutmeg.

F I L L a mixing-glass three-fourths full of fine ice. Add the juice

of half a lemon, one egg, and one tablespoonful sugar. Fill the glass with water, transfer to a shaker, and shake until thoroughly mixed. Strain into a lemonade-glass and grate a little nutmeg over the top.

Harlequin Lemonade Half a lemon, one tablespoonful powdered

sugar, one tablespoonful grenadine syrup, berries and cut fruits, mineral water.

FILL a lemonade-glass one-third full of cracked ice. Add the

juice of half a lemon, one tablespoonful powdered sugar, and the same of grenadine syrup. Fill the glass with sparkling mineral water,


mix well, and decorate with berries and cut fruits. A satisfactory combination consists of orange, pineapple and strawberries.

Raspberry Lemonade Raspberry syrup, juice of half a lemon,

Seltzer, maraschino cherries.

A LEMONADE - GLASS one-quarter full of raspberry syrup.

Add the juice of half a lemon and a lump of ice. Fill with Seltzer, stir, and decorate with maraschino cherries.

Seltzer Lemonade Half a lemon. Seltzer, tablespoonful sugar.

JUICE of half a lemon, one tablespoonful sugar, and one or two

lumps of ice in a tall lemonade-glass. Fill with Seltzer, stir and serve with straws.

Raspberry Syrup Lemon-Juice Seltzer Maraschino

Cherries

Lemon Seltzer Sugar

Milk and Egg Beverages


Raspberry Syrup

Grenadine Syrup

Lemon-Juice Seltzer White of Egg

Clover Fizz Four tablespoonfuls raspberry syrup, one

tablespoonful grenadine syrup, one table-spoonful lemon-juice. Seltzer, white of one egg.

A SHAKER one-third full of cracked ice, four tablespoonfuls

raspberry syrup, one tablespoonful grenadine syrup, one tablespoonful lemon-juice, and the white of one egg. Shake well and strain into a fancy tumbler. Fill with Seltzer and serve immediately.

Egg Lime-juice Powdered Sugar Ginger Ale

Ginger Flip One egg, juice of half a lime, one-half

tablespoonful powdered sugar, ginger ale.

BEAT one egg thoroughly and turn into a tall lemonade-glass

containing a lump of ice. Add half a tablespoonful of powdered sugar and the juice of half a lime. Fill the glass with ice-cold ginger ale, mix, and serve.


Little Buttercup Juice of one orange, one egg, one tea

spoonful powdered sugar, lemon soda.

IN a shaker containing cracked ice, put the juice of an orange,

one egg, and a teaspoonful of powdered sugar. Shake thoroughly, strain into an iced-tea glass, and fill with lemon soda.

Lucky Shamrock One egg, four teaspoonfuls powdered sugar,

six drops extract of mint, a few sprigs fresh mint, sweet cider, carbonated water, vegetable coloring paste.

BEAT together vigorously with an eggbeater, the white of one

egg, six drops extract of mint, four teaspoonfuls powdered sugar, and a bit of green coloring paste dissolved in a tablespoonful of hot water and cooled. Pour into a lemonade-glass containing a lump

Orange-Juice Egg Powdered Sugar Lemon Soda

Egg Powdered Sugar Extract of Mint Fresh Mint Sweet Cider Carbonated

Water Vegetable

Coloring Paste


of ice. Fill the glass three-fourths full with sweet cider, mix with a spoon, add a dash of carbonated water and decorate with fresh mint. Serve, with straws.

Coffee Sugar Egg Milk Whipped

Cream

Coffee Shake One pint coffee, two tablespoonfuls sugar,

one egg, one-half pint milk, whipped cream.

ONE pint cold strong coffee, half a pint milk, one egg and two

tablespoonfuls sugar in a shaker containing cracked ice. Shake well and strain into four fancy tumblers. Top each portion with a spoonful of sweetened whipped cream.

Egg Fruit Syrup Plain Soda

Egg Shake One egg, two tablespoonfuls fruit syrup,

plain soda,

D R E A K an egg into a shaker partly full of fine ice. Add

two tablespoonfuls fruit syrup of


any preferred flavor. Shake thoroughly and strain into a tumbler. Fill with plain soda, mix with a spoon, and serve.

Milk Shake Milk, one egg, one-fourth cup fruit syrup.

FILL a tall tumbler one-quarter full of raspberry, strawberry,

or pineapple syrup. Add one egg and fill the remaining space with rich milk. Turn into a shaker containing several lumps of ice, and shake until thoroughly mixed. Strain into a fresh tumbler and serve.

Note: The syrup from a jar of preserves, or sugar and vanilla, can be substituted for the bottled fruit syrup.

Milk Egg Fruit Syrup

Rickeys


Grape Rickey Fresh Lime Grapejuice Powdered

Sugar Carbonated

Water

Fresh Lime Pineapple-Juice Powdered

Sugar Carbonated

Water

One fresh lime, three-fourths cup grape-juice, one teaspoonful powdered sugar, carbonated water.

SQUEEZE the juice of a lime over a lump of ice in a small tumbler

or rickey-glass, and put in half of the rind. Add one teaspoonful powdered sugar and fill the glass two-thirds full of grapejuice. Stir until the sugar is dissolved, and fill the remaining space with carbonated water.

Pineapple Rickey One fresh lime, three-fourths cup pineapple-

juice, one teaspoonful powdered sugar, carbonated water.

MIX in the same manner and proportions as Grape Rickey,

substituting pineapple-j uice for grapejuice.

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Miscellaneous


Loganberry-Juice

Powdered Sugar

Mineral Water

Pineapple-Juice Loganberry-

Juice Strained Honey Plain Soda

Alabama Highball One-fourth cup loganberry-juice, two tea-

spoonfuls powdered sugar, mineral water.

FILL a highball glass one-quarter full of loganberry-juice. Add

two teaspoonfuls powdered sugar and a lump of ice, and fill the glass with sparkling mineral water.

American Beauty One-half cup pineapple-juice, one-half

cup loganberry-juice, two teaspoonfuls strained honey, plain soda.

STIR well in a mixing-glass, one-half cupful each pineapple-juice

and loganberry-juice, and two tea-spoonfuls strained honey. Turn into a shaker containing cracked ice, frappé thoroughly, strain into a small fancy goblet, and fill with plain soda.


Concord Crush One-third cupful grapejuice, one-half cupful

fresh strawberries, one tablespoonful sugar, small piece of orange-peel.

SEVERAL lumps of ice in a mixing-glass. Add half a cup

ful crushed strawberries, one-third cupful grapejuice, and one tablespoonful sugar. Stir until thoroughly mixed and chilled. Strain into a tumbler, fill with mineral water, and add a small piece of twisted orange-peel.

Ginger Foam Half a glass imported ginger ale, one-half

fresh lime, one-half glass plain soda.

ALUMP of ice and the juice and rind of half a lime in a ginger

ale glass. Fill with two parts ginger ale and one part plain soda. Stir and serve.

Grapejuice Fresh

Strawberries Sugar Orange-Peel

Ginger Ale Fresh Lime Plain Soda

54 THE GORHAU BOOK of BEVERAGES

Ginger Ale Lump Sugar Orange Bitters Nutmeg Lemon-Peel

Ginger Ale Powdered

Sugar Lemon-Juice

Ginger Punch Imported ginger ale, one lump sugar,

orange bitters, nutmeg, small piece lemon-peel.

IN the bottom of an iced-tea glass put a piece of cut sugar

saturated with orange bitters. Add two or three lumps of ice and fill the glass with imported ginger ale. Decorate with a piece of twisted lemon-peel and grate a little nutmeg over the top.

Ginger Sour One-third glass imported ginger ale, two

teaspoonfuls powdered sugar, juice of half a lemon.

A GINGER-ALE glass one-third full of cracked ice, the juice

of half a lemon, two teaspoonfuls powdered sugar, and ginger ale to fill.

THE GORHAM BOOK of BEVERAGES SS

Golden Glow One large persimmon, four tablespoonfuls

Grapefruitola, one tablespoonful lemon syrup, three sprigs fresh mint, one teaspoonful powdered sugar, Seltzer.

WITH a spoon, mash the pulp of a large, ripe persimmon

and press through a fine wire strainer into a tall lemonade-glass. In a tumbler, bruise three sprigs of mint with one teaspoonful powdered sugar and one tablespoonful water. Add four tablespoonfuls Grapefruitola and one tablespoonful lemon syrup. Mix thoroughly and strain into glass containing the strained persimmon pulp. Add three or four pieces of ice and fill the glass with Seltzer. Stir, and serve, with straws.

Persimmon Grapefruitola Lemon Syrup Fresh Mint Powdered Sugar Seltzer

Heavenly Twins Juice of half a lemon, juice of half a lime,

one tablespoonful sugar, plain soda.

THE juice of half a lemon, juice of half a lime, one table

spoonful sugar and two lumps of

Lemon-Juice Lime-juice Sugar Plain Soda


ice in a lemonade-glass. Fill with ice-cold soda, mix and serve.

Lemon-Juice Lemon-Peel Ginger Ale

Raspberry Syrup

Lemon-Juice Grape-Ola Mineral Water Sugar Maraschino

Cherries

Horse's Neck One tablespoonful lemon-juice, lemon-

peel, ginger ale.

ONE tablespoonful lemon-juice and a lump of ice in a tall

lemonade - glass. Cut the outer rind from a whole lemon in one continuous strip. Coil this around the ice in the glass and let one end fall over the rim. Fill the glass with imported ginger ale.

Lazy Daisy Two tablespoonfuls raspbAerry syrup, juice

of half a lemon, four tablespoonfuls Grape-Ola, mineral water, two teaspoonfuls sugar, maraschino cherries.

TWO tablespoonfuls raspberry syrup, four tablespoonfuls

Grape-Ola, the juice of half a lemon,


two teaspoonfuls sugar. Put into a shaker with fine ice, frappé well and strain into a mug. Fill with ice-cold mineral water. Add a slice of lemon and three maraschino cherries, and decorate the rim of the mug with a small cluster of grapes. Serve, with straws.

Lemon Fix Two tablespoonfuls pineapple syrup, two

tablespoonfuls strawberry syrup, one teaspoonful sugar, lemon soda,

FILL an iced-tea glass half full of fine ice. Add one tea

spoonful sugar, two tablespoonfuls pineapple syrup and the same of strawberry syrup. Fill glass with lemon soda. Stir, decorate with cut fruits, and serve, with straws.

Pineapple Syrup

Strawberry Syrup

Sugar Lemon Soda

58 THE GORBAM BOOK of BEVERAGES

Orange-Juice Pineapple-Juice Seltzer Powdered

Sugar

Grapefruitola Lime-juice Raspberry

Syrup Sparkling Min

eral Water

Lorna Doone Juice of one orange, four tablespoonfuls

pineapple-juice, Seltzer, one teaspoonful powdered sugar.

THE juice of one orange, four tablespoonfuls pineapple-juice

and one teaspoonful powdered sugar in a grapejuice glass. Add a lump of ice and a dash of Seltzer.

Miss Liberty Two tablespoonfuls Grapefruitola, juice

of half a lime, one-third cupful raspberry syrup, sparkling mineral water.

FILL a goblet one-third full of fine cracked ice. Add two

tablespoonfuls Grapefruitola, one-third cupful raspberry syrup and the juice of half a lime. Fill the glass with any good sparkling water, stir until very cold, and decorate with cut fruits or berries. Serve, with straws.


Orangeade Juice of two oranges, one teaspoonful

lemon-juice, one tablespoonful sugar, maraschino cherries.

FRAPPÉ in a shaker the juice of two oranges, one tablespoon

ful lemon-juice (may be omitted if the oranges are sour) and one tablespoonful sugar. Strain into a lemonade glass, fill with ice water, decorate with cherries and serve, with straws.

Orange-Juice Lemon-Juice Sugar Maraschino

Cherries

Plain Phosphate One to two teaspoonfuls Horsford's acid

Phosphate, one tablespoonful sugar, charged water.

PUT one to two teaspoonfuls of Horsford's Acid Phosphate into

a lemonade-glass, add one tablespoonful of sugar, and fill the glass with charged water.

Horsford's Acid Phosphate

Sugar Charged Water


This will serve as a basis for a number of combinations, with the addition of syrup or flavoring extract to suit the individual taste.

Tea Lemon-Juice Powdered

Sugar Mint Assorted Fruits

Prohibition Julep Strong, freshly-made tea, one teaspoon

ful lemon-juice, one tablespoonful powdered sugar, four sprigs of mint, assorted fruits.

PLACE in a tumbler one tea-spoonful lemon-juice, one table

spoonful powdered sugar, the same of tea, and four sprigs of mint. With a spoon, bruise the last-named against the bottom and sides of the glass to extract the flavor. Strain the contents of the tumbler into an iced-tea glass half full of cracked ice. Fill with freshly-made tea, taking care not to pour it directly against the glass; decorate with cut fruit and sprigs of mint, and serve, with straws.


Southern Smile Two tablespoonfuls loganberry-juice, one

tablespoonful Grapefruitola, one-half tea-spoonful powdered sugar, sparkling mineral water.

TWO tablespoonfuls loganberry-juice, one tablespoonful Grape

fruitola, half a teaspoonful powdered sugar. Stir in a mixing-glass with cracked ice until very cold, strain into a grapejuice glass, and fill with sparkling mineral water.

Vanity Fair One slice orange, half a slice pineapple,

one tablespoonful powdered sugar, four tablespoonfuls strawberry syrup, one tablespoonful grenadine syrup, mineral water, cut fruits.

PLACE in a tall lemonade or iced-tea glass one slice orange

with the rind removed, half a slice canned pineapple, and one tablespoonful powdered sugar. Mash

Loganberry Juice

Grapefruitola Powdered Sugar Sparkling Min

eral Water

Orange Pineapple Powdered Sugar Strawberry

Syrup Grenadine Syrup Mineral Water Cut Fruits


thoroughly with a spoon. Add four tablespoonfuls strawberry syrup, one tablespoonful grenadine syrup, and several lumps of ice. Stir until very cold, fill the glass with ice-cold sparkling water, and decorate with cut fruits. Serve, with straws.

Hot Beverages

64 THE GORHAU BOOK of BEVERAGES

Egg Milk Salt Sugar Vanilla Extract Nutmeg

Milk Egg Nutmeg Extract of

Ginger Sugar

Eggnog One egg, one cupful milk, few grains salt,

one teaspoonful sugar, one-fourth teaspoonful vanilla extract, nutmeg,

SCALD one cupful milk and pour slowly over one egg beaten with

a rounded teaspoonful of sugar and a few grains of salt, stirring steadily. Add one-fourth teaspoonful vanilla extract and beat with the egg-beater until foamy. Turn into a mug or thick tumbler and grate nutmeg over the top.

Ginger-Nog One cupful milk, one egg, nutmeg, one-

third teaspoonful extract of ginger, one teaspoonful sugar.

SCALD one cupful (one-half pint) of milk. Remove from the fire

and add one-third teaspoonful extract of ginger and one rounded tea-


spoonful sugar. Mix, and pour slowly over one beaten egg, stirring vigorously. Serve hot in a mug, with grated nutmeg on top.

Note: To serve for a company, multiply the quantities given by the number of persons present.

Mulled Cider Two quarts sweet cider, six eggs, six

tablespoonfuls sugar, nutmeg, three roasted apples, stick cinnamon, whole cloves.

BEAT six eggs with six tablespoonfuls of sugar. Heat two

quarts sweet cider to the boiling point, add three inches of stick cinnamon broken in small pieces, and a tablespoonful of whole cloves. Boil five minutes, strain into a pitcher, and then pour slowly over the beaten eggs and sugar, stirring briskly. Return to the saucepan,

Sweet Cider Eggs Sugar Nutmeg Roasted Apples Stick Cinnamon Whole Cloves

66 THE GORRAM BOOK of BEVERAGES

Grape juice Egg Powdered Sugar Cloves Allspice Nutmeg Extract of

Cinnamon

add three roasted apples and heat again to the simmering point, but do not permit to boil. Pour into a warmed china punch-bowl and serve immediately in mugs, grating nutmeg over each portion.

Mulled Grapejuice One cupful grapejuice, yolk of egg, one

tablespoonful powdered sugar, six cloves, six allspice, nutmeg, eight drops extract of cinnamon,

ONE cupful grapejuice, six cloves and six allspice, slightly

bruised, eight drops extract of cinnamon. Bring slowly to a boil and strain over the yolk of an egg beaten with one tablespoonful powdered sugar. Serve in a small mug with nutmeg on top. Heat the mug before pouring in the grapejuice.


Spiced Tea Tea, sugar, lemon, whole cloves.

PREPARE any preferred variety of tea in the usual manner.

Place in each cup before filling, five or six whole cloves and a slice of lemon. Add sugar to suit individual preference.

Tea a la Russe PREPARE in the usual manner

a pot of Russian tea, rather strong (a high-grade mixed tea can be substituted). Serve in thick tumblers, without cream, allowing from three to four lumps of cut sugar to each portion. Lemon may be added if desired.

Tea Sugar Lemon Whole Cloves

Index

Index

Cold Beverages C O C K T A I L S

A d a m and Eve . . . . 20 Ginger Ale 20 Soda Cocktail . . . . 21

COFFEE, CHOCOLATE AND TEA Iced Chocolate . . . . 24 Chocolate Peppermint Freeze . 25 Iced Café au Lait . . . 25 Iced Coffee, Individual Service . 26 Iced Tea 27

CUPS AND PUNCHES Currant Cup . . . 30 Fruit Nectar 30 Ginger-Pekoe Cup . . . 31 Grape Cup 32 Concord Punch . . . . 33 Ginger Punch . . . . 3 3 M i n t Punch 34 Tutti-Frutti Punch . . . 35

Index frappéS

Knickerbocker . . . . 38 Loganberry 38

L E M O N A D E S Egg 40 Harlequin . . . . 40 Raspberry . . . . . 41 Seltzer 41

MILK AND EGG BEVERAGES Clover Fizz 44 Ginger Flip . . . . 44 Little Buttercup 45 Lucky Shamrock . . . 45 Shakes 46 , 47

Coffee 46 Egg 46 M i l k 47

RICKEYS Grape 50 Pineapple 50

M I S C E L L A N E O U S Alabama Highball . . 52 American Beauty . . . . 52

Index M I S C E L L A N E O U S

Concord Crush . . . . 53 Ginger Foam . . . . 53 Ginger Punch . . . . 5 4 Ginger Sour 5 4 Golden Glow . . . . 5 5 Heavenly Twins . . . . 55 Horse's Neck . . . . 5 6 Lazy Daisy 56 Lemon Fix 57 Lorna Doone . . . . 58 Miss Liberty 58 Orangeade 59 Plain Phosphate . . . . 59 Prohibition Julep . . . 60 Southern Smile . . . . 61 Vanity Fair 61

Hot Beverages Eggnog 6 4 Ginger-nog 64 Mulled Cider . . . . 65 Mulled Grapejuice . . . 66 Spiced T e a 67 T e a à la Russe . . . . 67

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THE GORHAM BOOK of BEYERAGES - Collectif 1806 · bottled syrups or concentrated ... peppermint, et...

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