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The Mixicologist Or How to Mix All Kinds of Fancy Drinks

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The Mixicologist Or How to Mix All Kinds of Fancy Drinks "Touch brim! touch foot! the wine is reel, And leaps to the lips of the fr ee; Our wassail true is quickly said­ Comrade ! I drink to thee ! "Touch foot! touch brim ! who cares? who cares? Brothers in sorrow or g lee; Glory or danger each gall antl y sh ares­ Comra de ! I drink to thee ! "Touch brim! touch foot! on ce again, old friend, Though the present our last draught be; We were boys-we are men-we'll be true to the Brother,! I drink to thee! " [end- THIS BOOK HAS BEEN PREPARED FOR THE BENEFIT OF THOSE WHO PATRONIZE THE BEST BAR-ROOMS, WINE-ROOMS, AND CLUB-ROOMS, SO THAT THEY MAY KNOW WHAT IS REALLY GOOD, AND WHEN AND WHERE THEY CAN GET IT. IF THAT CLASS SHALL BE BENEFITED, THEN THE WRITER WILL FEEL AMPLY REPAID FOR THE TIME AND TROUBLE HE HAS EX- PENDED, AND WILL FEEL THAT A LIFE SPENT IN THE SERVICE OF GOOD TASTE HAS NOT BEEN IN VAIN. Copyrig ht, 1 9.1 . by La,vlor & Co. 1 Ciuciunali. THE MIXICOLOGIST OR HOW TO MIX ALL KINDS OF FANCY DRINKS CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE DIFFERENT BEVERAGES USED IN THE UNITED STATES," EMBRACING JULEPS, COBBLERS, COCK­ TAILS, PUNCHES, DURKEES, "TRILBYS," ETC., ETC., IN ENDLESS VARIETY, WITH SOME RECIPES ON COOKING, AND OTHER GENERAL INFORMATION AN UP-TO-DATE RECIPE BOOK BY C.F.LAWLOR RECENTLY CHIEF BARTENDER O F THE GRAND HOTEL AND NO\V AT BURNET H O USE, CINCINNATI. FOR SALE BY THE R OBERT CLARKE COMPANY H AWLEY'S AND UNION N Ews Co. Price, Cold C/oth,75 cents. Price, 'Paper Cover, 5 0 cents. / INTRODUCTORY. HIS is an age of progress. New ideas and new T appliances follow each other in rapid succes­ s1011 to ·meet the ever-increasing demand for novel­ ties, which administer to creature comforts and gratification to fastidious tastes. " The Mixicolo­ g ist" is intended to meet this demand. It is with fe elings of modesty and diffidence that I approach so important a subject, but my long experience, and m y hearty desire to produce what I hope will become a standard, and thus to help my fellow workers, and also to elevate the tone of our profession, prompts the undertaking. These, I trust, are sufficient reasons for my at­ tempting to write the following. If to " tend bar" consisted only in filling up glasses thoug htlessly, and pushing them out to customers carelessly, it would not be proper to speak of it as a polite voca­ tion and a fine art, and it would be u seless to write on the subject. But I place it among the more elegant employments of life, and to be a successful bartender requires the exercise of those finer facul­ ties that distinguish the cultured artist from the inexperienced, and which are so much appreciated by gentlemen customers. 5 6 l. 1TRO D U CTO I< Y. • Also, in this introductory, I feel it my duty; to thank my friends for info rmation received for this little book, among them being Mr. J ohn H . Kuhn, steward of the Grand Hotel; Mr. Will V . Z immer ; Messrs. Brach and Sulli van, Louisvi ll e Hotel; and Mr. Frank Holicker, Burnet House, h oping it will be found useful, not only to the saloon, but to others. R ecipes, etc., will b e readily fou nd by index. R espectfully, THE AUTHOR. EXTRAC TS FRO M THE CINCINNATI PAPERS. Mr. Chris.F. L awlor, the "·ell -known mixicologist, has written a b o o k o n the a rt of creating decoctions, in te n d - 'ed to create and satisfy an artist ic taste, a nd a palate that cra,·es so m e ­ thing new. He call s his book" The Mixicologist; o r How to Mix Al l Kinds of Fancy D rinks; an U p·to­ Date Recipe Book." I t a lso contain s many r ecipes on c ooking. Mr. Law­ lor was, until recently, the chief b ar- t e nder at the G rand "H o te l, and n ow at Burn et I-I ouse.-Times -Sta1-, S ep - tember, 1895. LAWLOR AS AN AUTHOR. As a prince o f rni x icologis ts C . F. Lawlor, o f the Burn e t Il ouse, has a national reputation ; it only r e mained fo r him to write a book to gain im­ mortality. This h e h as done, and in the d e dication the s tory of its con­ tents is told. It has been p r epared, as the autho1- s ays , for those who patron· ize the best barrooms, wine r ooms, and c lubrooms , so that they may know wha t is really g o od , and when and where they can get it. The recipes it contains a r e full, com pl e t e, and u p to date.-Enq1ti1-er, S cpt r 111b er . 18:1,>. .. INDEX. PAC.E PAGE Absinthe, dripped 20 Brandy Sour . .. .. 36 " Frappe I 9 Pony ........... 49 Cocktail. .. .. 13 Daisy . ... ... ... 39 A le Flip, English . ... 43 C rust . .. ...... 45 A le S:rngaree . ... ...... 56 Fli p ... .. .. .... 36 Arf and A rf. 47 Mint .... ... ... 19 A pple Tody ........ .. .. 30 Bur nt .. ... .... 26 " B r a ndy Cocktail . 52 Hot . .. .. ... 34 Bishop . .. .... 47 Sangar ee . 37 " E ng li sh . .. .... 47 and S oda . ... 24 Beef T ea ... ... ...... .. 40 a nd Cur acoa ... P. uffalo ... .. .... .. ... 37 and Gum .. .. .. 24 Bitte r s a nd She rry ...... 45 Catawba Cobble r. ... .. 44 Benedictine . .. .... ... 5 I C laret Cup . ... .. .... - :> Bourbon Cocktail... .. Ir Cobbler .. .. ... .. 45 " Punch ... .. II F li p . ........ .. 2I Toddy . ...... I I Punch . ... .. 33 A torney-Gen'l. 55 C r e m e De l'vlenthe ... .. 52 " Todd y , O l d · Frappe . 52 Fashion .... ......... 55 Coffee Cobble r ..... .. 53 Brandy Jule p . .. ... .. 4 1 Champagn e Cup . ... .... 20 Toddy .. ... ... 55 " Cobbler ...... 24 Punc h . .... .... 34 Julep .. ...... 36 a nd Rum Punch. 34 C ockta il .... .. 36 F izz .... ........ 28 " to ser ve .. .. .... 51 Fix . ... ... ... 35 Fra ppe .. .. .. 39 S m ash .. .. .. .. 38 " Punch . ... ... 27 Ginger A le . ... 19 Cocktails, St.Pete r sburg h 14 Cocktail . I I A bsinthe . 13 Improved 12 Brandy .. ..... II INDEX. PAGE PAGE Cocktails Whiskey .. l l Flip E nglish R u m, Hot 42 Improved l l Ale, 43 C hampagne. 36 G in Fizz .... ......... 28 Vermouth . .. .. 13 " " Silver .... .. .... 28 " Manhattan .... 12 Golden ........ 27 O ld-Fashioned. 17 Smash . .. ... .. ... 38 Martinez ...... 12 Crust . ........... .. 39 Trilby .... .. 14 Sangaree. 37 Coffee ......... 14 O ld T om, Cocktail. 27 Chocolate .. ... 16 Improved ...... ... 13 Dutch ..... .. .. 16 " German ..... .... 13 " O ld Tom Gin .. 27 Daisy .... •... ... 40 Hendrick ... .. 15 Flip . ... .. .. ... Gin ........... 13 Punch .. ........ Soda . .. .. .. 14, 59 Sour. ............. Mor ning . .. .. 15 Toddy, Cold ... .. Sherry . ....... 25 Hot .... Irish ......... 16 Julep . ... ....... .. 4 1 Collins, John .. ....... 15 Ginger A le .... ........ Crust Brandy .. ...... 45 Brandy and .. 19 Daisy .. .. ..... 39 Golden Fizz.. 27 Whiskey . .... .. .. 40 Golden Slipper ........ 51 " Gin ....... ........ 40 Hock Cobbler ...... .. 45 Durkee .. .............. 17 Half and Half.... ...... 44 English Bishop ...... .. 47 American. 45 Eggnog . .............. 33 Irish.... 20 Hot . .... ·· ........ 33 Hints for Bar tenders ..... 63 " in quantity .. ... .. 52 High Ball. .. ... ......... 39 Lemonade ... .. 59, 61 Hints for Serving Cus- Sherry and.... 44 tomers ...... ... 63 Sour .. .. .......... 30 Hot Scotch . .. ... .. .. 25 Essence Syrups . .. .."': 114 Irish Punch ... ... ... 35 Eye-opener ... .. .. ... .54 Hints on Ice-Using . ... 55 Flip, Sherry .. .... .. .. 44 Irish "Whiskey Punch ... 35 C laret . ... ... ... 21 " Toddy .... 35 Brandy ..... .. ... 36 Julep, Gin .... ... .. .. .. 41 Port Wine .. .... .. 43 Pineapple ... .... 41 I NDEX. PAGE PAGR Julep, Whiskey.... .. 41 Punches, a la Romaine .. 22 Brandy ..... .. ... 41 "W hiskey, Scotch 35 " Champagne ....... 4r Curacoa ... .... 26 Big 4 . .... ...... 40 Milk .......... 19 Lemonade, P lain. 56 Hot . .... 29 '' for Parties .. 61 Sheridan . .. 50 Egg with . .. 54 ·wedding ...... 21 " La Casino F izz 54 Claret. ... .. 33 Seltzer ..... .. 59 K . & K .. .. 17 " Apollon aris ... 59 Champagne ... 27 Orgeat .. 60 Claret, Bowl of 51 " Soda ...... 60 a la Dwyer .... 18 Manhattan Cocktail. .... 12 St. Croix, Rum 57 Martines' Milk Punch . 28 St. Charles . ... 53 Milk Seltzer and ...... 58 Roman .. ·... .. 26 P unch . ... ...... r9 Curacoa .... .. 26 " " Hot ... 29 Remson Cooler.. .. .. ... 40 Mint Julep, Big 4 .... .. 40 Rhine Wine Cobbler ... 45 Morning Cocktail .. .... 15 " " Seltzer and. 50 Old Tom Gin Cocktail... 27 " " Apo!!. and. Plain Lemonade . : . .. 59 R ickey . ... ........... 17 Pony Brandy ... ....... 49 Rock and Rye .. ..... 50 Porter Sangaree. 56 Rum, Hot. ... .. 32 " Cup . .. .. .. .. 25 " Sour . ... .. .... 54 Pineapple Julep .... ... 41 H . E. F lip . : ...... 42 Port Wine .. .... ... " " Hot S piced 32 " " Flip.. ...... 43 " Punch ..... .. 57 " " Sangare~ . .... 20 " Reviver . .... 18 Pousse Cafe, Parisian .. 3r Sangaree, A le. .... 56 " Lawlor's .... 3r " Porter .... · 56 " L. Amour. 30 Brandy . .. .. ... 37 " " Duke of Nor- " Whiskey ... .. 20 folk .... ....... 23 Port. .. .. .. ... 20 Punches, Tea. 22 Sherry....... 20 " Brandy .. .. .. 34 Sauterne C obbler . .. ... 45 Whiskey . ... 56 Sherry Cocktail. .. .. ... 25 Irish ... 35 Cobbler . .. .... 24 INDEX. • PAC.E PAf"t E Santa Croix Punch . .... 54 Toddy Gin, Cold ...... " Sour . .. 54 Hot . .. ... S now Ball.. 54 "\Vhi s key, Cold, S leeper . .. .. .. .... 43 strained ..... .. 17 Snow Flake.. 53 O ld· fashioned .... 50 Seltzer. .. .. .. .. 59 W hi s k.ey, 1-I o t, 17 Rhine "\Vine and. 50 Irish vVhiskey,I-I ot 3S Milk a nd .. .. ... 59 " " Cold 3S Sherry and Egg . .. .. ... 44 Tea Cobbler . ... .. 53 and Ice ..... .. .. 44 Tom &Jerry .... ....... 42 " Flip ..... ..... · · 44 " how to serve 4 2 " Cobler . .. .. .. 24 Tinctures, Syrups, E s- Bitters . ..... ... 44 sences, etc .. .. .. r r 4 Silver Fizz . ... ..... 28 Tom Gin Cocktail. 27 Sling, Brandy. .... ... Vermouth Cocktail.. 1 3 " Whiskey .. ... .. Velvet Gaff . .. .. .. ... 55 Gin .. .. ... ..... Wedding Punch .. .. 21 Smash, Brandy .
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