Top 17 Forgotten Cocktails From The Early 1900′s

  Many years ago I inherited an old portable liquor cabinet.  Inside this liquor cabinet I found many little treasures like pre world war drink stirrers with little whistles on them, old drink coasters with in that day scantly clad women on them and some great cocktail recipe books.  I will give you my favorite recipes of drinks you probably never heard of, tried or want to try but where very popular back in the day.  If you can find the ingredients try them and tell me what you like:

• Black Stripe: 
  • 1.5 oz. Jamaican Rum
  • 1 teaspoon Molasses
•  1934:
  • 3/4 ounce Dry Gin
  • 3/4 ounce orange Curacao
  • 3/4 ounce lemon juice
  • 3/4 ounce jamaican Rum
  • 3/4 ounce Grenandine
  • Shake together ingredients and pour into glass.  It if first prepared by rubbing the lip of the glass witha slice of lemon and dipping into sugar.  This is a prize winning cocktail from International Bar Mixers union at Frankfurt Oct. 1934.
• Pink Lady:
  • 1 1/2 ounces of dry Gin
  • 1 white of an egg
  • 3/4 ounce of Grenadine.
  • Shake well with ice and strain into a glass
• Maple Leaf:
  • 3/4 ounce Canadian Whiskey
  • 3/4 ounce pure maple syrup
  • 3/4 ounce lemon juice
  • Shake with ice and strain into a glass
• Black Velvet:
  • Fill glass half way with Guiness Stout
  • Add champagne
  • Stir slowly.  A morning drink, once referred to as “The Boss’s Drink”.
• Blue Blazer: (try this one)
  • This a cold weather drink good for the chills.  It  mixing apparatus, and its preparation today is seldom if ever attempted.  Take 2 metal mugs or 2 heavy bar glasses. In one mug dissolve a teaspoon of powdered sugar in a little water.  Add 3 oz. of boiling water.  In the other mug pour 3 oz. whiskey or brandy , ignite.  Hurl the ignited liquor into the mug containing the hot water and pour back and forth rapidly.  This should be done spectacularly to give the effect of a stream of liquid fire.  Pour into a glass-prepared with a twist of lemon peel. 

• Benedictine Frappe:
  • Fill cocktail glass with shaved (snow) ice, pour Benedictine, serve with a straw.
• Brandy and Peach:
  • Take a saucer, fill with brandy, add a teaspoon of powdered sugar, ignite.  Place 3 slices of dried peach in a glass, pour the burned liquor of them.  dust a little nutmeg on top.  A southern drink!
• Star :
  • 1oz. French vermouth

  • 1 oz Applejack

  • dash of Curacao

  • dash of Angostura Bitters

  • Stir with cracked ice. Stain into a glass prepared with a cherry

• Suisses

  • 1oz. absinthe (recently sold again in the USA I believe)

  • 3/4 oz. Anisette

  • 1 Egg White

  • Add ice, shake well, strain into large glass. 

• Tom And Jerry:

  • Use a large bowl, Take the whites of a given number of eggs and beat to a stiff froth.  Add 2 tablespoons of powdered sugar for each egg.  Beat the yolks separately.  Sir well together and beat to a stiff batter.  Add a pinch of club of bicarbonate of soda (not sure what it is).  Stir frequently so that eggs will not separate or settle.  To serve, put one tablespoon of batter into a mug.  Add one 1.5 oz. of Rum and brandy mixed.  Fill up with boiling water or hot milk if preferred. Grate nutmeg on top. Serve with spoon.  Drops of vanilla extract, or a little allspice may be added to the batter for individually.  This is a cold weather drink, invented by the great Professor Jerry Thomas.

• White Plush:

  • Pour drink of whiskey into a glass filled with milk.. Stir and drink. No egg is needed!

• Stone Fence:

  • Place cubes of ice in a glass, add 1.5oz of whiskey or applejack, fill with cider

• Planters Punch:

  • juice of 1/2 lemon

  • 1 teaspoon of sugar

  • 1 teaspoon of Grenadine

  • 3 oz. of Rum

  • Shake well with cracked ice. Pour into glass with finely cracked ice and decorate with fruit.

• Absinthe Drip: (soon to be famous again)

  • Place 1 ounce of absinthe in a drip glass.  Cover drip glass with a special perforated top.  Place one lump of sugar on this top add fine ice.  Pour water into glass slowly.  Allow it to drip through the ice and sugar into the absinthe below, until the liquor turns a milky white.  Sweeten with anisette if desired.  This is a European aperitif which meets with little favor in the USA.

• Between The Sheets:

  • 1/2 oz of Lemon juice

  • 1/2 oz of Cuban Rum

  • 1/2 Cointreau or Triple Sec

  • 1/2 oz of grape brandy

  • Shake well and strain into a glass.

• Queen Mab or King Alphonse:

  • 1/3 Creme de Cacao

  • 1/3 Gin

  • 1/3 Fresh Cream

  • Shake well with cracked Ice strain into glass with sprinkled nutmeg on top.