W. C. Whitfield's Mixed Drinks and Cocktails: An Illustrated, Old-School Bartender's Guide
Language: English
Pages: 144
ISBN: 1634502221
Format: PDF / Kindle (mobi) / ePub
In the Gay Nineties, the American bartender was considered an institution—his fame spread across the globe and, according to Whitfield, visitors to America “bowed before his skill in concocting tempting mixtures.”
Whitfield felt this attraction and admiration of the American bartender was because Americans “will try anything once.” We enjoy experimenting and, when it comes to mixing drinks, “we stop at nothing.” This led to much creativity behind the bar.
W. C. Whitfield’s Mixed Drinks & Cocktails combines two fully-illustrated books of recipes from this time period—Just Cocktails (published in 1939) and Here’s How: Mixed Drinks (1941)—to teach readers everything they need to know about mixing drinks. In addition to information about equipment and measurements, this collection includes more than six hundred recipes, including:
The Bronx Express
Ladies Delight
Corpse Reviver
Brandy Blazer
Uncle Sam Highball
And many more!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Betty Crocker 1500 Calorie a Day Cookbook
Betty Crocker Gluten-Free Baking (Betty Crocker Cooking)
This Could Get Messy: A guide to eating. To drinking. To doing both at the same time
Adventures in Eating: Anthropological Experiences in Dining from Around the World
The Classic 1000 Microwave Recipes
DIVIDE THIS EQUALLY IN TWO TOM & JERRY MUGS, ADD 1/2 JIGGER BRANDY TO EACH, STIR PIPING HOT WATER OR MILK INTO SAME AND TOP WITH NUTMEG. RUM MILK PUNCH 1 YOLK OF EGG 1 TABLESPOON SUGAR BEAT THESE TOGETHER THOROUGHLY AND THEN STIR INTO A GLASS OF HOT MILK. ADD 1 JIGGER OF CHOICE RUM AND SPRINKLE NUTMEG ON TOP. (Be sure that it is hot, and you won’t need to worry about the punch—you’ll get it straight from the shoulder!) HOT LOCOMOTIVE It goes places—and how! 1 WHOLE EGG 1/2 TABLESPOON SUGAR.
Points.) ’TIS PITY WINE SHOULD BE SO DELETERIOUS, FOR TEA AND COFFEE LEAVE US MUCH MORE SERIOUS. – BYRON’S “DON JUAN” HOT EGGNOG 1 WHOLE EGG 1 TABLESPOON SUGAR 1 WINEGLASS BRANDY 1/2 WINEGLASS JAMAICA RUM WHIP THE ABOVE TOGETHER IN HEAVY GLASS, STIR HOT MILK INTO SAME AND DO IT THOROUGHLY. TOP WITH NUTMEG. GENERAL HARRISON EGGNOG 1 FRESH EGG 1 TEASPOON SUGAR 3 CUBES IGE FILL GLASS WITH SWEET CIDER, SHAKE WELL, AND SERVE AT ONCE. (Maybe they should have nicknamed him “Old.
PINT JAMAICA RUM 2 PINTS COLD WATER MIX WELL IN A PUNCH BOWL, SURROUNDED WITH CRACKED ICE. ONE SIP OF THIS WILL BATHE THE DROOPING SPIRITS IN DELIGHT BEYOND THE BLISS OF DREAMS. – MILTON’S “COMUS” NEGUS Named after an admiral. POUR A PINT OF PORT WINE IN A BOWL AND ADD TEN LUMPS OF SUGAR THAT HAVE SEEN RUBBED ON A LEMON RIND AND THE JUICE OF ONE WHOLE LEMON. NOW COMES A PINCH OF GRATED NUTMEG AMO A QUART OF BOILING WATER. STIR AND SERVE HOT. APPLEJACK PUNCH For a small crowd. 1 PINT.
JIGGER DRY GIN 1 DASH COINTREAU 1 DASH LEMON JUICE 1 DASH ORANGE JUICE CORONATION 1/3 ITALIAN VERMOUTH 1/3 FRENCH VERMOUTH 1/3 APPLEJACK 1 DASH APRICOT BRANDY EARTHQUAKE 1/3 GIN 1/3 ABSINTHE 1/3 SCOTCH BLUE MOON 2/3 GIN 1/3 FRENCH VERMOUTH 1 DASH ORANGE BITTERS 1 DASH CREME YVETTE MONTE CRISTO 2/3 COGNAC 1/3 ITALIAN VERMOUTH GOLDEN GATE 1/4 GIN 3/4 ORANGE ICE SHAKE UNTIL MELTED WEDDING BELLS 1/6 CHERRY BRANDY 1/6 ORANGE JUICE 1/3 GIN 1/3 DUBONNET WARDAY’S 1 TEASPOON.
That the gentleman of the waning years of the nineteenth century knew his liquor and how to take it—and when to stop. And he will tell you that the whiskies and brandies of then were better than can be had today. Without attempting to take any sides in this matter it is interesting to note that the kinds of cocktails served in the “Gay Nineties” were definitely fewer in number. There were less than forty variations of the Great American Drink served commonly at that time. Of course many of the.