PLEASE NOTE: Due to their historical relevance all recipes below are listed with a note to the book, author and date they were published. Every care is taken to reproduce as originally printed.
CRUSTA - Jerry Thomas (Bon Vivant's Companion) - 1862
3 or 4 dashes of gum syrup
2 do. Boker’s bitters
1 wine-glass of whiskey, brandy (Cognac) or gin (Genever)
1 or 2 dashes of Curacao
Lemon juice to taste
Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red-wine glass, rub a sliced lemon around the rim of the same, and dip it in pulverised white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut, and strain the Crusta from the tumbler into it. Then smile.
JAPANESE COCKTAIL - Jerry Thomas (Bon Vivant's Companion) - 1862
1 table-spoonful of orgeat syrup
½ teaspoonful of Boker’s bitters
1 wine-glass of brandy
1 or 2 pieces of lemon peel
Fill the tumbler one-third with ice, and stir well with a spoon.
WHISKEY COCKTAIL - Jerry Thomas (Bon Vivant's Companion) - 1862
3 or 4 dashes of gum syrup
2 do. Boker's bitters
1 wine-glass of whiskey, and a piece of lemon peel
Fill one-third full of fine ice; shake and strain in a fancy red-wine glass
IMPROVED COCKTAIL – Jerry Thomas (Bon Vivant's Companion) – 1876
2 dashes Boker's bitters
3 dashes gum syrup
2 dashes Maraschino
1 dash Absinthe
1 small piece of the yellow rind of a lemon, twisted to express the oil
1 small wine-glass of whiskey, brandy (Cognac) or gin (Genever)
Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass. The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon.
SHERRY BLUSH - Leo Engel (American & Other Drinks) - 1878
To a half glass of sherry add a tea-spoonful of Boker’s Bitters; the juice of half a lemon; a tea-spoonful of raspberry Noyeau and Vanilla, mix well with shaved ice, and strain in an ornamented glass – a white glass is preferable, which, if dipped in coloured sugar, will make a pretty appearance. This is a very tasty little drink, and suitable after luncheon.
CRITERION COCKTAIL - Leo Engel (American & Other Drinks) - 1878
To make a splendid bottle of Criterion Cocktail use the following ingredients:- Three-eighths of a bottle of brandy; half a pint of water; one liqueur glass of Boker’s Bitters; one wine glass of plain syrup; half a liqueur glass of Benedictine. The author has always used this recipe in compounding the above beverage for connoisseurs. Whiskey and gin cocktails in bottles may be made by using the above recipe, substituting those liquors in place of brandy.
SWIZZLE - Leo Engel (American & Other Drinks) - 1878
It occurred to the author of this little work, after a conversation with an Indian gentleman, to make a cocktail called in India a Swizzle. Take a small tumbler, half fill it with chipped ice; then add one and a half liqueur glasses of Boker’s Bitters; half a wine glass of brandy; and two or three drops of Noyeau to flavour and sweeten it. Now swizzle this concoction, with an Indian cane swizzle, to a froth; drink through a strainer. Tastes differ. An Indian likes a cocktail swizzled; a North American, within the last few years, will not take one unless it is stirred with a spoon; a South American will take it shaken; an Englishman, who has travelled in America, is more particular than any of the others until you find out his taste, and is most difficult to please.
ROYAL COCKTAIL - Lafcadio Hearn (La Cuisine Creole) - 1885
One lump sugar; two dashes of Boker’s Bitters; two tablespoonfuls of Belfast ginger ale; one wineglass of whiskey, or brandy; one lemon peel; plenty of ice. Shake well, and strain in fancy glass.
MANHATTAN COCKTAIL – Jerry Thomas (Bon Vivant's Companion) – 1887
Take 2 dashes of Curacao or Maraschino
1 pony of rye whiskey
1 wine-glass of vermouth
3 dashes of Boker's bitters
2 small lumps of ice
Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
MARTINEZ COCKTAIL – Jerry Thomas (Bon Vivant's Companion) – 1887
(Use small bar-glass)
Take 1 dash of Boker's bitters
2 dashes of Maraschino
1 pony of Old Tom gin
1 wine-glass of Vermouth
2 small lumps of ice
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.
CHAMPAGNE COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a champagne goblet)
In mixing all the different cocktails it is proper to fill the mixing tumbler with fine-shaved or broken ice, before putting in any of the ingredients, as it has a much better appearance, but in mixing a champagne cocktail it is the proper way of having two or three lumps of clear ice, place them on the bottom of your glass, and mix as follows;
2 or 3 small lumps of crystal ice;
1 or 2 slices of orange placed on top of ice;
2 or 3 nice strawberries, if in season;
1 fine slice of pineapple;
1 lump of loaf sugar, placed on top of ice;
2 or 3 dashes of bitters (Boker's genuine only);
In all First Class Bar Rooms Boker's Genuine Bitters
is still in demand as much as ever.
Fill the champagne cocktail with ice (Piper-Heidsieck), stir up with a spoon, and twist the oil of a nice piece of lemon peel on top of this, and serve. If it should happen, as it is often the case, that a party of two or three should enter a bar room and call for a champagne cocktail, the proper way would be for a bartender to inquire what kind of wine they desire. Piper-Heidsieck generally being used, a small bottle is sufficient for three cocktails, and also see that the sugar is handled, at all times, with a pair of tongues, and the fruit with a fruit fork; this is strictly to be observed in mixing the above drink (see illustration, plate No 4.).
BRANDY CRUSTA - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Take a nice, clean lemon of the same size as your wine-glass, cut off both end of it, and peel it in the same way you would peel an apple; put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, then dip the edge of the glass and the lemon peel in pulverised sugar; take your mixing glass as follows;
3 or 4 dashes of orchard syrup;
1 or 2 dashes of bitters (Boker's genuine only);
4 or 5 drops of lemon juice;
2 dashes of maraschino;
3/4 of the glass filled with fine ice;
1 wine-glass of brandy (Martell).
Stir up well with a spoon, strain it into the glass, dress with a little fruit, and serve (see illustration, plate No. 5).
ABSINTHE COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3 or 4 dashes of gum syrup;
1 dash of bitters (Boker's genuine only);
1 dash anisette;
1/4 wine-glass of water or imported seltzers;
3/4 wine-glass of absinthe.
Shake well until almost frozen or frapped; strain it into a fancy cocktail glass squeeze a lemon peel on top, and serve.
MARTINI COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Fill the glass up with ice;
2 or 3 dashes of gum syrup (be careful in not using too much);
2 or 3 dashes of bitters (Boker's genuine only);
1 dash of curacao or absinthe, if required;
1/2 wine glass of old Tom gin;
1/2 wine glass of vermouth;
Stir up well with a spoon; strain it into a fancy cocktail glass; put in a cherry or medium-sized olive, if required; and squeeze a piece of lemon on top, and serve (see illustration, plate No. 13).
FAIVRE'S POUSSE CAFE - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a sherry wine glass)
1/3 glassful of Benedictine;
1/3 glassful of curacao (red);
1/3 glassful of "Kirschwasser" or brandy (Martell);
2 or 3 drops of bitters (Boker's genuine only);
Attention must be paid to prevent the different colors from running into each other; they should be kept separate. Use a sherry-glass in pouring out the liquors, as it has a better appearance and works quicker.
WHISKEY CRUSTA - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Take a nice, clean lemon of the same size as your wine-glass, cut off both end of it, and peel it in the same way you would peel an apple; put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, then dip the edge of the glass and the lemon peel in pulverised sugar; take your mixing glass as follows;
1/2 pony glass of orchard syrup;
1 or 2 dashes of bitters (Boker's genuine only);
1 dash of lemon juice;
2 dashes of maraschino;
1/2 of the glass filled with fine ice;
3/4 wine-glass of whiskey.
Mix well with a spoon, strain it into the wine-glass containing the lemon peel, ornament it with a little fruit, and serve.
VERMOUTH COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of shaved ice;
4 or 5 dashes of gum;
2 or 3 dashes of bitters (Boker's genuine only);
1 wine glass of vermouth;
2 dashes of maraschino;
Stir up well with a spoon, strain it into a cocktail glass; twist a piece of lemon on top, and put a cherry in if required, and serve.
EAST INDIA COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Fill the glass with shaved ice;
1 teaspoonful of curacao (red)
1 teaspoonful of pineapple syrup;
2 or 3 dashes of bitters (Boker's genuine only);
2 dashes of maraschino;
1 wine glass full of brandy (Martell);
Stir up with a spoon, strain into a cocktail glass, putting in a cherry or medium-sized olive, twist a piece of lemon peel on top, and serve.
This drink is a great favorite with the English living in the different parts of East India.
WHISKEY COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of fine shaved ice;
2 or 3 dashes of gum syrup; very careful not to use too much;
1 1/2 or 2 dashes of bitters (Boker's genuine only);
1 or 2 dashes of curacao;
1 wine glass of whiskey.
Stir up well with a spoon and strain it into a cocktail glass; putting in a cherry or a medium-sized olive, and squeeze a piece of lemon on top, and serve.
This drink is without doubt one of the most popular American drinks in existence.
JAPANESE COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of shaved ice;
2 or 3 dashes of orgeat syrup;
2 or 3 dashes of bitters (Boker's genuine only);
2 dashes of maraschino;
1 glass of eau celeste (Himmels Wasser).
Mix well with a spoon and strain it into a fancy cocktail glass, putting in a medium-sized olive, twist a piece of lemon on top, and serve.
SARATOGA COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of fine shaved ice;
2 or 3 dashes of pineapple syrup;
2 or 3 dashes of bitters (Boker's genuine only);
2 or 3 dashes of maraschino (di Zara);
3/4 glass of old brandy (Martell);
Mix well with a bar spoon and place 2 or 3 strawberries in a fancy cocktail glass, strain it, twist a piece of lemon peel over it, top off with 1 squirt of champagne, and serve.
ST. CROIX CRUSTA - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Take a nice, clean lemon of the same size as your wine-glass, cut off both end of it, and peel it in the same way you would peel an apple; put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, then dip the edge of the glass and the lemon peel in pulverised sugar; take your mixing glass as follows;
3 or 4 dashes of orchard syrup;
1 dash of bitters (Boker's genuine only);
1/2 glass of fine ice;
1 small dash of lemon juice;
2 dashes of maraschino;
1 wine-glass of St. Croix rum;
Mix well with a spoon and strain into a wine glass, dress with small pieces of pineapple and strawberries, and serve.
SODA COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
4 or 5 lumps of broken ice;
5 or 6 dashes of bitters (Boker's genuine only);
1 or 2 slices of orange;
Fill up the glass with lemon soda water and place a teaspoon filled with sugar on top of the glass for the customer to put it in himself.
Do not let the foam of the soda spread over the glass in mixing the drink.
JERSEY COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
1/4 tablespoonful of sugar;
3 or 4 lumps of broken ice;
3 or 4 dashes of bitters (Boker's genuine only);
1 wine glass of good cider.
Mix well and strain into a cocktail glass, putting in a cherry or medium-sized olive, and twist a piece of lemon on top and serve.
This is a favorable drink with Jersey people.
BOTTLE OF COCKTAIL FOR PARTIES - Harry Johnson (New & Improved Bartender's Manual) - 1900
1 quart of good old whiskey, providing the bottle is large enough for the entire mixture;
1 pony glass of curacao (red);
1 wine glass of gum syrup (be careful in not using too much);
3/4 pony glass of bitters (Boker's genuine only);
Mix this well by pouring it into one shaker into another, until it is thoroughly mixed; pour it into a bottle, and cork it; then put a nice labelon it, and you will have an elegant bottle of cocktail.
SHERRY WINE AND BITTERS - Harry Johnson (New & Improved Bartender's Manual) - 1900
In preparing this drink, put in 1 small dash of bitters (Boker's genuine only), and twist or turn the glass in such a manner, that the bitters will line the entire inside of the glass; fill the glass up with sherry wine, and it will be mixed well enough to serve.
OLD TOM GIN COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Fill the glass with finely shaved ice;
2 or 3 dashes of gum syrup;
1 or 2 dashes of bitters (Boker's genuine only);
1 or 2 dashes of curacao or absinthe if required;
1 wine glass of old Tom gin.
Stir up well with a spoon, strain into a cocktail glass; putting in a cherry or medium-sized olive if required.
Twist a piece of lemon peel on top, and serve.
MORNING COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Fill up a glass with finely shaved ice;
2 dashes of curacao;
2 dashes of maraschino;
2 or 3 dashes of gum syrup;
2 dashes of absinthe;
3 or 4 dashes of bitters (Boker's genuine only);
1/2 wine glass of brandy;
1/2 wine glass of vermouth;
Stir up well with a spoon; strain into a cocktail glass, putting in a cherry; twist a piece of lemon peel on top, and serve.
OLD FASHIONED WHISKEY COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
Take a whiskey tumbler and put into it;
1/2 a teaspoonful of sugar;
2 small lumps of ice;
2 or 3 dashes of bitters (Boker's genuine only);
1 or 2 dashes of curacao or absinthe if required;
1 wine glass of whiskey.
Stir up well with a spoon until all the ingredients are well mixed, squeeze a piece of lemon peel on top, and serve, in the same glass.
IRISH COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Fill up a glass with shaved ice;
2 or 3 dashes of absinthe;
1 dash of maraschino;
1 dash of curacao;
2 or 3 dashes of gum syrup;
2 dashes of bitters (Boker's genuine only);
1 or 2 dashes of curacao or absinthe if required;
1 wineglassful of Irish whiskey;
Stir up well with a spoon, strain into a cocktail glass; putting in a medium-sized olive, then squeeze a piece of lemon peel on top, and serve.
SHERRY COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glassful of shaved ice;
2 or 3 dashes of bitters (Boker's genuine only);
1 dash of maraschino;
1 wineglass of sherry wine;
Stir up well with a spoon; strain into a cocktail glass; put a cherry into it, squeeze a piece of lemon peel on top, and serve.
APPLEJACK COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of fine-shaved ice;
2 or 3 dashes of gum syrup, very careful not using too much;
1 1/2 or 2 dashes of bitters (Boker's genuine only);
1 or 2 dashes of curacao;
1 wine glass of apple jack;
Stir up well with a spoon and strain it into a cocktail glass. Put in a cherry or medium-sized olive; squeeze a piece of lemon peel on top, and serve.
This is a popular and palatable drink.
HORSE'S NECK - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large fizz glass)
Peel a lemon in one long string, place in glass, so that one end hangs over the head of the glass;
2 or 3 dashes of bitters (Boker's genuine only);
1 wine-glass of whiskey, rye, Scotch, or Irish, as requested;
3 or 4 lumps of broken ice;
Fill up with syphon vichy, or ginger ale, if required.
MONTANA COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass full of shaved ice;
2 or 3 dashes of anisette;
2 or 3 dashes of bitters (Boker's genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Sloe gin;
Stir up well with a spoon, strain into a cocktail glass; squeeze a piece of lemon on top and serve.
STAR COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
Fill glass 3/4 full of fine-shaved ice;
1 or 2 dashes of gum;
1 dash of curacao;
3 dashes of bitters (Boker's genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of apple jack;
Stir well with a spoon, strain into a cocktail glass; squeeze a piece of lemon on top and serve.
ST. JOSEPH COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of fine-shaved ice;
1 or 2 dashes of gum;
2 or 3 dashes of bitters (Boker's genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Scotch whiskey;
Stir well with a spoon, strain into a cocktail glass; putting a medium-sized olive into it, squeeze a piece of lemon on top and serve.
LITTLE EGYPT - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass full of fine-shaved ice;
2 or 3 dashes of bitters (Boker's genuine only);
2 or 3 dashes of absinthe;
2 or 3 dashes of vermouth;
1 wine glass of sherry;
Stir up well with a spoon, strain into a medium-size wine glass and serve.
REFORM COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 full of fine-shaved ice;
2 or 3 dashes of bitters (Boker's genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of sherry;
Stir up well with a spoon, strain into a cocktail glass, putting a cherry into it, squeeze a piece of lemon on top and serve.
KLONDYKE COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass full of fine-shaved ice;
3 or 4 dashes of bitters (Boker's genuine only);
1/2 wine glass of applejack;
1/2 wine glass of French vermouth;
Stir up well with a spoon, strain into a cocktail glass, putting in a medium-sized olive, squeeze a piece of lemon on top and serve.
BRAZIL COCKTAIL - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3/4 glass of fine-shaved ice;
3 or 4 dashes of bitters (Boker's genuine only);
3 or 4 dashes of absinthe;
1/2 wine glass of French vermouth;
1/2 wine glass of sherry wine;
Stir up well with a spoon, strain into a cocktail glass, putting in a cherry, squeeze a piece of lemon on top and serve.
BLACK THORN - Harry Johnson (New & Improved Bartender's Manual) - 1900
(Use a large bar glass)
3 or 4 dashes of absinthe;
3 or 4 dashes of bitters (Boker's genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Irish whiskey;
Stir up well with a spoon, strain into a medium-sized glass and serve.
VERMOUTH COCKTAIL - Cuyler Reynolds (The Banquet Book) - 1902
This cocktail is liked by not a few and generally secures constant advocates. It is concocted from a dash or two of Boker’s Bitters, one jigger of French or Italian vermouth, which is the base, and a piece of lemon peel.
STAR COCKTAIL - Cuyler Reynolds (The Banquet Book) - 1902
This sparkling drink is composed of three dashes of Boker’s Bitters, half a jigger of apple brandy, half a jigger of Italian vermouth, and a piece of lemon peel.
ZABRISKIE - Jack Grohusko (Jack's Manual...) - 1908
1 dash Boker's bitters
1 dash Maraschino
60% dry gin
40% Italian Vermouth
Fill glass with ice.
Stir, strain and serve
VERMOUTH COCKTAIL - Jack Grohusko (Jack's Manual...) - 1908
1 dash Boker's bitters
100% Italian Vermouth
1 dash Maraschino
Fill glass with ice.
Frappe. strain and serve.
VERMOUTH FRAPPE - Jack Grohusko (Jack's Manual...) - 1908
1 dash Boker's bitters
100% Italian Vermouth
Fill glass with ice.
Frappe, strain and serve.
BOTTLED COCKTAIL - Jack Grohusko (Jack's Manual...) - 1908
(For parties)
1 bottle rye whiskey
1 bottle Italian Vermouth
1 pony glass of Curacao
1 pony glass of Boker's bitters
Mix well together
Funnel full of fine ice.
Pass liquor through ice into bottle. Cork well, keep on
ice until ready to serve.
FAIRBANKS COCKTAIL - Jack Grohusko (Jack's Manual...) - 1908
1 dash Boker's bitters
90% rye whiskey
10% apricot brandy
Fill glass with ice.
Shake, strain and serve.
MANHATTAN COCKTAIL - Jack Grohusko (Jack's Manual...) - 1908
1 dash Boker's bitters
50% Italian Vermouth
50% rye whisky
i glass cracked ice.
Stir, strain and serve.
PERSIAN ROSE LEAF PUNCH - Jane Rush (Cook Book) - 1918
14 Cubes sugar
1 Champagne glass Brandy
1 Claret glass Orange Curacao
1/4 Teaspoon Boker's Bitters
1 Quart Champagne
Let sugar, brandy and Curacao stand overnight (until the sugar is thoroughly melted to syrup), then add the bitters. When ready to serve, put into put into punch bowl with a block of hard ice and one quart of Champagne, spreading a few rose leaves on the ice, if you have them. If too strong, add one bottle Clysmic Water. To increase amount, double proportions as often as necessary.
MORNING GLORY COCKTAIL – Jerry Thomas (Bon Vivant's Companion) – 1928
3 dashes of gum syrup
2 dashes of Curacao
2 dashes of Boker's bitters
1 dash of Absinthe
1 pony of brandy
1 pony of whiskey
1 piece of lemon peel, twisted to express the oil
2 small pieces of ice
Stir thoroughly and remove the ice. Fill the glass with Seltzer water or plain soda, and stir with a teaspoon having a little sugar in it.