Golden Era Cocktails

The oldest known American cocktail, from New Orleans – about 1870

1 ½ ounces whiskey
4 dashes Peychaud's bitters
½ ounce simple syrup
2 Herbsaint liqueur
Lemon peel, for garnish

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Jerry Thomas’ Bar-tenders Guide 1887

2 dashes Boker's or Angostura Bitters
3 dashes gum syrup (Use simple syrup)
2 dashes Maraschino (Maraschino liqueur not cherry juice)
1 dash Absinthe
1 small piece of yellow rind of a lemon
1 small glass of whiskey

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One of the most classic cocktails. Created in 1874 at Manhattan Club in New York. Famous New Orleans Drinks 1937

1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
½ jigger whiskey
½ jigger Italian vermouth (dry vermouth)
1 slice lemon peel

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Jerry Thomas’ Bar-tenders Guide 1887

Take 3 dashes gum syrup (use simple syrup)
2 dashes Orgeat syrup (almond syrup can be substituted here)
The juice of half a small lemon
1 wine-glass of whiskey (4 ounces)

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Jerry Thomas’ Bar-tenders Guide 1887

Take 1 tablespoon of white pulverized sugar
2 ½ table-spoonfuls of water, mix well with a spoon
1 ½ wine-glass full of whiskey (6 ounces)

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Jerry Thomas’ Bar-tenders Guide 1887

Take 1 large tea-spoonful of powdered white sugar, dissolved in a little Seltzer or Apollinaris water
The juice of half a small lemon
1 wine-glass of whiskey (4 ounces)

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Jerry Thomas’ Bar-tenders Guide 1887

Take 1 table-spoonful of rock candy syrup (a concentrated simple syrup)
1 wine-glass of whiskey (4 ounces)

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Famous New Orleans Drinks 1937

1 jigger whiskey
1 pony sirup (1 ounce simple syrup)
Seltzer or soda water
Raspberry sirup

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Famous New Orleans Drinks 1937

1 jigger whiskey
1 jigger orange juice
1 jigger charged water (carbonated water like Perrier)
3-4 dashes absinthe substitute (use real Absinthe since it is now available)
3-4 dashes Peychaud bitters

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Famous New Orleans Drinks 1937

1 teaspoon sugar
1 teaspoon water
1 dozen mint leaves
1 jigger whiskey
½ pony rum (½ ounce)
1 dash grenadine sirup

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Famous New Orleans Drinks 1937

1 barspoon powdered sugar
1 lemon – juice only
1 dash orange flower water
½ lime-juice only
¾ jigger whiskey
¼ jigger rum
2 ounces Seltzer water

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Famous New Orleans Drinks 1937

½ teaspoon benedictine
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger whiskey
1/3 jigger cognac brandy
1/3 jigger Italian vermouth

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Bar La Florida Cocktails 1935

1 old fashioned glass full of cracked ice.  
Serving sprigs of pepper-mint.
1 complete lemon peel, squeezed into glass.
½ teaspoonful sugar
½ teaspoonful Curacao
2 ounces whiskey

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Bar La Florida Cocktails 1935

1/3 whiskey
½ Martini Rossi Vermouth
1 teaspoonful Amer Picon (orange bitters)
½ teaspoonful Curacao
½ teaspoonful sugar
1 dash Angostura (bitters)
1 small lemon peel
Cracked ice

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Henry Johnson's Bartenders Manual 1882

Fill glass with fine-shaved ice
½ teaspoon sugar
1 wine glass whiskey (4 ounces)
White of an egg

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The Official Mixer's Manual 1934

Ice
1 ½ ounces whiskey
1 ½ ounces Dubonnet Rouge
2 dashes Cointreau
2 dashes Peychaud's bitters
Twist of orange peel, for garnish

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New and Original Cocktails

1 part whiskey    
1 part Baileys Irish Cream    
1 part Kahlua

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2 ounces whiskey
1 ounce Italian vermouth
1 dash orange bitters

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2 ounces whiskey
½ tablespoon French vermouth
½ tablespoon Benedictine
Orange peel, for garnish

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2 ounces whiskey
¾ ounce fresh lemon juice
¼ ounce simple syrup
½ ounce red wine (dry)

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from Beretta, San Francisco

2 ounces whiskey
1 ounce lemon juice
½ ounce maple syrup (grade A dark amber or grade B)
2 dashes Peychaud’s bitters
1 egg white
lemon peel

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from Todd Smith, Dalva, San Francisco

2 ounces whiskey
1 ounce Bonal Gentiane-Quina
½ ounce Cointreau
2 dashes orange bitters
1 dash Angostura bitters
Orange twist, for garnish

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from Darren Lincoln, Houston, TX

2 ounces whiskey
1 ounce St Germain (elderflower blossom liqueur)
1 ounce dry Vermouth
2 dashes Angostura bitters

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2 ounces whiskey
½ teaspoon brown sugar
1 teaspoon honey
1 clove
1 strip lemon peel
1 cardamom pod
hot water

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