THE
GORHAM BOOK
of BEYERAGES
The
Gorham Book
of
Beverages
Copyright, 1919
GORHAM COMPANY
N E W YORK
LIVERMORE
& KNIGHT
COMPANY
Providence
New York
London
The G O R H A M Co'y
Fifth Avenue
New York
Contents
INTRODUCTION
7-14
SUITABLE INGREDIENTS
.
COCKTAILS
15-18
19-21
COFFEE, CHOCOLATE AND TEA 23-27
CUPS A N D PUNCHES
FRAPPES .
.
.
.
.
.
29-35
. 37, 38
LEMONADES
39-41
M I L K A N D EGG BEVERAGES
43-47
RICKEYS
49, SO
MISCELLANEOUS
.
.
.
51-62
HOT BEVERAGES
.
.
.
63-67
INDEX
.
.
.
.
.
.
69-72
Foreword
THE
first
and most
sacred
of
hospitality,
the
rite
world
over, is the proffer
refreshment
in some form.
guest of a Japanese
The
host is cere­
moniously
served with tea
accordance
with an
and time-honored
Mahometan
ritual.
coffee
rose-water
From the Arctic
Laplanders
reindeer,
in
elaborate
The
offers tiny cups of
thick, fragrant
with
of
drink
flavored
and
anise.
Circle,
where
the milk of
to the Equatorial
gions, whose inhabitants
re­
make
merry over bowls of
fermented
palm sap, each race and
clime
has evolved characteristic
bever­
ages which play an
part in its social
The
most
important
life.
wholesome
and
delicious are those composed of
the pure, cooling juices of fruits
and berries, nearly every variety
of which may be thus
The fascinating
ness
of grape,
loganberry,
utilized.
musky
sweet­
raspberry
the pleasant
and
astrin-
gency of the pomegranate
sugary lusciousness
simmon,
and
of the per­
the clean, sharp
acid
of lemon, lime and currant,
and
the pungency
of mint, the hon­
eyed nectar of the
the refreshing
strawberry,
tang of
and pineapple,
bitterness of grapefruit,
cunningly
orange
and the
zestful
may be
blended with
syrups,
essences and spices, with milk
and eggs and
effervescent
ers, in limitless
and
wat­
delectable
variety.
One word of caution may be
offered with respect to the prep­
aration of fruit beverages.
De­
velopment of the full flavor and
bouquet demands
intensely
juices
that they be
cold, but when
are employed,
fresh
excessive
dilution must be avoided, hence
the ice in the glass or shaker
should be moderately coarse to
prevent too rapid melting.
the
other
hand,
bottled syrups
fruit
juices,
when
On
using
or concentrated
the addition
of
plenty of fine ice is an advan­
tage.
Temperance Drinks
THE
recipes
given
in
this
book
are
justly
denomi­
nated " Temperance
Drinks,"
despite the fact that they are not
in every instance
devoid of
alcohol.
For preservative
purposes,
commercial fruit syrups
us­
ually contain from one to two
per cent, of alcohol, and bitters
and
flavoring
extracts — in­
cluding the vanilla,
almond,
peppermint, et cetera, in use in
every kitchen in the land — con­
tain 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 au­
thorities,
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, tum­
blers in three sizes, the tallest for
serving ginger ale and other beverages
for which a ginger ale glass is speci­
fied, 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
shaped glasses to match.
fancy-
The crystal service should be supple­
mented 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 house­
hold 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 ingredients 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 gro­
cers 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
CHERRIES
GREEN MINTED
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
Adam and Eve Cocktail
Two tablespoonfuls
white grapejuice,
two
W h i t e Grape juice tablespoonfuls
sweet
cider,
three
or
four
S w e e t Cider
dashes orange bitters, one teaspoonful
pow­
Orange Bitters dered sugar, small piece
lemon-peel.
P o w d e r e d Sugar
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 Cocktail
G i n g e r Ale
Four tablespoonfuls
imported
dry
ginger
Lemon-Juice
ale, a few drops lemon-juice,
small
piece
Lemon-Peel
lemon-peel,
one-half
teaspoonful
bitters,
one
Bitters
maraschino
cherry.
Maraschino
Cherry FILL
a mixing-glass half full of
a
coarsely cracked ice. Add half
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 lemonade 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 teaspoonful of powdered sugar, stir,
and drink immediately.
Lump Sugar
Powdered Sugar
Lemon-Peel
Peyschaud
Bitters
Lemon Soda
Coffee Chocolate
and Tea
24
THE
GORHAM
BOOK
of
BEVERAGES
Iced Chocolate
Baker's
One and one-half squares chocolate, four
Chocolate
tablespoonfuls sugar, a few grains salt, three
Sugar
cupfuls
scalded milk, four spoonfuls
whipped
Salt
cream, vanilla extract, orange extract.
Milk
Cream
over hot water one and
Vanilla Extract M E L T
Orange Extract
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, stir­
ring occasionally to prevent granu­
lation. 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.
THE
GORHAM
BOOK
of
BEVERAGES
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.
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 table­
spoonfuls 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.
Coffee
Sugar
Milk
Cream
25
26
THE
GORHAM
BOOK
of
BEVERAGES
Iced Coffee, Individual
Service
One rounded teaspoonful pulverized coffee,
Pulverized
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 teaspoonful 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 con­
taining 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.
THE
GORHAM
BOOK
of BEVERAGES
27
Iced Tea
Two teaspoonfuls tea, one lump cut sugar, Tea
Sugar
one slice lemon, one maraschino
cherry.
Lemon
FOR each person, put into a Maraschino
Cherry
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.
Cups and Punches
30
THE
GORHAM
BOOK
of
BEVERAGES
Currant Cup
One cupful ripe currants, one lemon, oneRipe Currants
Lemon
sugar, one quart
fourth pound powdered
Powdered Sugar mineral water, cut fruits.
Mineral Water
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.
Fruit Nectar
One pint raspberry juice, juice of three
Raspberry-Juice
Lemons
lemons, one cupful grated pineapple,
oneGrated
half cupful sugar, one-half cupful
honey,
Pineapple fresh mint, one quart mineral water.
Sugar
Honey
MASH
one pint fresh raspberries
Fresh Mint
Mineral Water
with half a cupful sugar.
Add the juice of three lemons and
let stand one hour in a cold place.
THE
GORHAM
BOOK
of
BEVERAGES
31
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 teaspoonfuls Orange Pekoe tea in a quart
of boiling water for five minutes.
Strain into an earthenware pitcher
Tea
Sugar
Lemon
Ginger Ale
Fresh Mint
32
THE
GORHAM
BOOK
of
BEVERAGES
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
Grapejuice
Limes
Sugar
Sparkling
Mineral Water
One quart grapejuice, three limes,
one pint sparkling mineral water,
MIX
sugar,
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 con­
taining 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 pine­
apple juice and the juice of eight
lemons, and pour over a large block
Pineapple-Juice
Sugar
Lemons
Ginger Ale
34
THE
GORHAM
BOOK
of
BEVERAGES
of ice in a punch-bowl. Complete
by the addition of three bottles icecold ginger ale and a few shavings
of lemon-peel.
Mint Punch
White
Grapejuice
StrawberryJuice
Orange-Juice
Lemon-Juice
Sugar
Fresh Mint
Apollinaris
One pint white grapejuice,
one and onehalf cupfuls strawberry-juice,
one and onehalf 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 substi­
tuted for the latter), and the juice
THE
GORHAM
BOOK
of BEVERAGES
35
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
38
THE
GORHAM
BOOK
of
BEVERAGES
Knickerbocker Frappe
One bottle white grapejuice, two tablespoon­
White
Grapejuice
fuls pineapple-juice,
one teaspoonful
pow­
Pineapple-Juice dered sugar, cut pineapple,
green
minted
Powdered
cherries.
Sugar
FILL
a fancy goblet with fine
Canned
Pineapple
cracked ice. Add one tea­
Green Minted
Cherries 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 Frappe
LoganberryJuice
Egg
Grenadine
Syrup
Loganberry - juice,
spoonful grenadine
one egg,
syrup.
one
table­
BEAT one egg with one tablespoonful 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
40
THE
GORHAM
BOOK
of
BEVERAGES
Egg Lemonade
Lemon
Sugar
Egg
Nutmeg
Half a lemon,
one egg, nutmeg.
one tablespoonful
sugar,
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
Lemon
Powdered
Sugar
Grenadine
Syrup
Berries and
Cut Fruits
Mineral Water
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 table­
spoonful powdered sugar, and the
same of grenadine syrup. Fill the
glass with sparkling mineral water,
THE
GORHAM
BOOK
of BEVERAGES
41
mix well, and decorate with berries
and cut fruits. A satisfactory com­
bination consists of orange, pine­
apple and strawberries.
Raspberry Lemonade
Raspberry
syrup,
Seltzer, maraschino
juice of half
cherries.
a
lemon,
A L E M O N A D E - GLASS onequarter 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.
Raspberry Syrup
Lemon-Juice
Seltzer
Maraschino
Cherries
Seltzer Lemonade
Half
a lemon. Seltzer, tablespoonful
sugar.
JUICE of half a lemon, one table­
spoonful sugar, and one or two
lumps of ice in a tall lemonade-glass.
Fill with Seltzer, stir and serve with
straws.
Lemon
Seltzer
Sugar
Milk and Egg
Beverages
44
THE
GORHAM
BOOK
of
BEVERAGES
Clover Fizz
Raspberry
Syrup
Grenadine
Syrup
Lemon-Juice
Seltzer
White of Egg
Four tablespoonfuls
raspberry syrup,
one
grenadine syrup, one tabletablespoonful
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.
Ginger Flip
One egg, juice of half a lime,
one-half
Egg
Lime-juice
tablespoonful
powdered sugar, ginger ale.
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.
THE
GORHAM
BOOK
of BEVERAGES
45
Little Buttercup
Juice
spoonful
of one orange, one egg, one
powdered sugar, lemon soda.
tea­
IN
a shaker containing cracked
ice, put the juice of an orange,
one egg, and a teaspoonful of pow­
dered sugar. Shake thoroughly,
strain into an iced-tea glass, and fill
with lemon soda.
Orange-Juice
Egg
Powdered Sugar
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 dis­
solved in a tablespoonful of hot
water and cooled. Pour into a
lemonade-glass containing a lump
Egg
Powdered Sugar
Extract of Mint
Fresh Mint
Sweet Cider
Carbonated
Water
Vegetable
Coloring
Paste
46
THE
GORHAM
BOOK
of
BEVERAGES
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 Shake
Coffee
Sugar
Egg
Milk
Whipped
Cream
One pint coffee, two tablespoonfuls
one egg, one-half pint milk, whipped
Egg
Fruit Syrup
Plain Soda
One egg, two tablespoonfuls
plain soda,
sugar,
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 Shake
fruit
syrup,
D R E A K an egg into a shaker
partly full of fine ice. Add
two tablespoonfuls fruit syrup of
THE
GORHAM
BOOK
of BEVERAGES
47
any preferred flavor. Shake thor­
oughly 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 con­
taining 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
50
THE
GORHAM
BOOK
of
BEVERAGES
Grape Rickey
One fresh lime, three-fourths cup grapeFresh Lime
Grapejuice
juice, one teaspoonful powdered sugar, car­
Powdered
bonated water.
Sugar
Carbonated
SQUEEZE the juice of a lime over
Water
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 carbon­
ated water.
Pineapple Rickey
One fresh lime, three-fourths cup pineappleFresh Lime
Pineapple-Juice juice, one teaspoonful powdered sugar, car­
Powdered
bonated water.
Sugar
Carbonated
MIX
in the same manner and
Water
proportions as Grape Rickey,
substituting
pineapple-j uice for
grapejuice.
Miscellaneous
52
THE
GORHAM
BOOK
of
BEVERAGES
Alabama Highball
LoganberryJuice
Powdered
Sugar
Mineral Water
One-fourth cup loganberry-juice,
spoonfuls powdered sugar, mineral
two teawater.
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
Pineapple-Juice
One-half
cup
pineapple-juice,
one-half
Loganberrycup
loganberry-juice,
two
teaspoonfuls
Juice strained honey, plain soda.
Strained Honey
Plain Soda
STIR well in a mixing-glass, one-
half cupful each pineapple-juice
and loganberry-juice, and two teaspoonfuls strained honey. Turn
into a shaker containing cracked
ice, frappé thoroughly, strain into
a small fancy goblet, and fill with
plain soda.
THE
GORHAM
BOOK
of
BEVERAGES
53
Concord Crush
One-third cupful grapejuice, one-half
fresh strawberries,
one tablespoonful
small piece of orange-peel.
cupful
sugar,
SEVERAL
lumps of ice in a
mixing-glass. Add half a cup­
ful crushed strawberries, one-third
cupful grapejuice, and one table­
spoonful sugar. Stir until thor­
oughly mixed and chilled. Strain
into a tumbler, fill with mineral
water, and add a small piece of
twisted orange-peel.
Grapejuice
Fresh
Strawberries
Sugar
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.
Ginger Ale
Fresh Lime
Plain Soda
54
THE
GORHAU
BOOK
of
BEVERAGES
Ginger Punch
Ginger Ale
Lump Sugar
Orange Bitters
Nutmeg
Lemon-Peel
Imported
ginger ale, one lump
sugar,
orange bitters, nutmeg, small piece lemon-peel.
Ginger Ale
Powdered
Sugar
Lemon-Juice
One-third
teaspoonfuls
a lemon.
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
glass imported ginger ale, two
powdered sugar, juice of half
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
pow­
dered 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 Grape­
fruitola 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
one tablespoonful sugar, plain soda.
lime,
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
56
THE
GORHAM
BOOK
of
BEVERAGES
ice in a lemonade-glass. Fill with
ice-cold soda, mix and serve.
Horse's Neck
Lemon-Juice
Lemon-Peel
Ginger Ale
One tablespoonful
peel, ginger ale.
lemon-juice,
lemon-
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
Raspberry
Syrup
Lemon-Juice
Grape-Ola
Mineral Water
Sugar
Maraschino
Cherries
Two tablespoonfuls raspbAerry syrup,
juice
of half a lemon, four tablespoonfuls
GrapeOla, mineral water, two teaspoonfuls sugar,
maraschino
cherries.
TWO
tablespoonfuls raspberry
syrup,
four
tablespoonfuls
Grape-Ola, the juice of half a lemon,
THE
GORHAM
BOOK
of
BEVERAGES
57
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,
tablespoonfuls
strawberry syrup,
one
spoonful sugar, lemon soda,
two
tea­
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
Lorna Doone
Orange-Juice
Juice of one orange, four
tablespoonfuls
Pineapple-Juice pineapple-juice,
Seltzer, one teaspoonful pow­
Seltzer
dered sugar.
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
Grapefruitola
Lime-juice
of half a lime, one-third cupful
raspberry
Raspberry
syrup,
sparkling mineral
water.
Syrup
Sparkling M i n ­ FILL
a
goblet
one-third
full of
eral Water
fine cracked ice. Add two
tablespoonfuls Grapefruitola, onethird 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.
THE
GORHAM
BOOK
of BEVERAGES
59
Orangeade
Juice of two oranges, one
teaspoonful
lemon-juice, one tablespoonful
sugar, mara­
schino
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 table­
spoonful sugar. Strain into a lemon­
ade glass, fill with ice water, deco­
rate 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 table­
spoonful of sugar, and fill the glass
with charged water.
Horsford's Acid
Phosphate
Sugar
Charged Water
60
THE
GORHAM
BOOK
of
BEVERAGES
This will serve as a basis for a
number of combinations, with the
addition of syrup or flavoring
extract to suit the individual taste.
Prohibition Julep
Strong, freshly-made
tea, one
teaspoon­
Tea
ful lemon-juice, one tablespoonful
powdered
Lemon-Juice
Powdered
sugar, four sprigs of mint, assorted fruits.
Sugar
Mint
PLACE
in a tumbler one teaAssorted Fruits
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.
THE
GORHAM
BOOK
of
BEVERAGES
61
Southern Smile
Two tablespoonfuls
loganberry-juice,
one
tablespoonful
Grapefruitola,
one-half
teaspoonful powdered sugar, sparkling
mineral
water.
TWO tablespoonfuls loganberryjuice, 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.
Loganberry
Juice
Grapefruitola
Powdered Sugar
Sparkling M i n ­
eral Water
Vanity Fair
One slice orange, half a slice
pineapple,
one tablespoonful
powdered
sugar,
four
tablespoonfuls
strawberry syrup,
one table­
spoonful
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 table­
spoonful powdered sugar. Mash
Orange
Pineapple
Powdered Sugar
Strawberry
Syrup
Grenadine Syrup
Mineral Water
Cut Fruits
62
THE
GORHAM
BOOK of
BEVERAGES
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
Eggnog
One egg, one cupful milk, few grains salt,
Egg
Milk
one teaspoonful sugar, one-fourth
teaspoonful
Salt
vanilla extract,
nutmeg,
Sugar
Vanilla Extract SCALD
one cupful milk and pour
Nutmeg
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 eggbeater until foamy. Turn into a
mug or thick tumbler and grate
nutmeg over the top.
Ginger-Nog
Milk
Egg
Nutmeg
Extract of
Ginger
Sugar
One cupful milk, one egg, nutmeg,
third teaspoonful
extract of ginger,
teaspoonful sugar.
oneone
one cupful (one-half pint)
SCALD
of milk. Remove from the fire
and add one-third teaspoonful ex­
tract of ginger and one rounded tea-
THE
GORHAM
BOOK
of
BEVERAGES
65
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.
B
EAT six eggs with six table­
spoonfuls of sugar. Heat two
quarts sweet cider to the boiling
point, add three inches of stick cin­
namon 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
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
Grape juice
Egg
Powdered Sugar
Cloves
Allspice
Nutmeg
Extract of
Cinnamon
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.
THE
GORHAM
BOOK
of
BEVERAGES
67
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 indi­
vidual 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
COCKTAILS
A d a m and E v e
.
.
.
.
20
Ginger A l e
Soda Cocktail
20
.
.
.
.
21
COFFEE, CHOCOLATE AND TEA
Iced Chocolate
.
.
.
.
Chocolate Peppermint Freeze
Iced Café a u L a i t
.
.
24
.
.
Iced Coffee, Individual Service
25
25
.
Iced T e a
26
27
CUPS A N D PUNCHES
Currant C u p
.
.
.
Fruit N e c t a r
30
30
Ginger-Pekoe C u p
.
.
.
.
.
Grape Cup
31
32
Concord Punch
.
.
Ginger Punch
.
.
T u t t i - F r u t t i Punch
.
.
33
. 3 3
M i n t Punch
34
.
.
35
Index
frappéS
Knickerbocker
.
.
.
.
Loganberry
38
38
LEMONADES
Egg
40
Harlequin
.
.
Raspberry
.
.
.
.
.
40
.
.
Seltzer
41
41
MILK A N D EGG BEVERAGES
Clover Fizz
Ginger Flip
44
.
.
.
.
44
Little Buttercup
L u c k y Shamrock
45
.
.
.
45
Shakes
46, 47
Coffee
46
Egg
46
Milk
47
RICKEYS
Grape
50
Pineapple
50
MISCELLANEOUS
A l a b a m a Highball
.
American Beauty .
.
.
.
52
.
52
Index
MISCELLANEOUS
Concord Crush
.
.
.
.
53
Ginger F o a m
.
.
.
.
53
Ginger Punch
.
.
.
.
54
Ginger Sour
54
Golden G l o w
.
.
Heavenly Twins
.
.
Horse's N e c k
.
.
.
.
.
55
.
.
.
56
Lazy Daisy
56
Lemon Fix
Lorna Doone
55
57
.
.
.
.
58
Miss Liberty
58
Orangeade
59
Plain Phosphate
.
.
Prohibition Julep .
.
Southern Smile
.
.
.
.
.
.
59
.
Vanity Fair
60
61
61
Hot Beverages
Eggnog
64
Ginger-nog
64
M u l l e d Cider
.
M u l l e d Grapejuice
.
.
.
.
.
.
Spiced T e a
T e a à la Russe
65
66
67
.
.
.
.
67