By Tim Daly
A word from the writer . . . In proposing this paintings to the general public I take nice satisfaction in mentioning that it's the results of shut statement and learn of the right kind approach to getting ready and serving beverages, in addition to my own event of two decades in the back of the bar . . . and embodies all of the famous and renowned beverages recognized to the exchange, and a few new and unique ones, by way of the writer, heretofore unpublished, yet served via him in such recognized hostelries because the Park condominium in Boston, well-known internationally for the deliciousness of its cocktails, punches, and different combined beverages, and for the distinction of the provider. — Tim Daly, 1903 Daly’s Bartender’s Encyclopedia is a part of the vintage Cocktail publications and unfashionable Bartender Books sequence released through Kalevala Books.
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Additional resources for Daly's bartenders' encyclopedia
MONTE CARLO PUNCH. Use a punch glass. Juice of one whole orange, i spoonful of sugar, i pony glass of brandy. 29 well, I or 2 dashes of benedictine. Add fine shaved ice and the glass with fill claret. Spoon well, add spray of mint, fruit in season, and serve with straws. punch was originally prepared at world-renowned gambling resort, and immediately became popular with the habitues, and the formula was brought to the United States by an American gentleman, and it has since become extremely popular with the members of the most exclusive This Monte Carlo, the clubs in the country.
Use i a mixing glass. spoonful of sugar. wine glass of seltzer water. 2 or 3 sprigs of fresh mint; dissolve well until the essence of the mint is extracted. Half fill the glass with fine ice. i wine glass of whiskey. i Mix well with a spoon, strain into a fancy stem glass, put in fruit, and serve. BRANDY CRUSTA. Take a lemon and cut off the ends, peel off the whole rind, and place it inside of a wine glass rub a slice of lemon around the edge of the glass, dip the glass in powdered sugar, then take your mixing glass and mix as fol; lows : 50 2 or 3 dashes of gum syrup.
Spoonful of sugar. 1-3 wine glass of seltzer water. 2 or 3 dashes of lemon juice. 1^ wine glass of sherry wine. Fill the glass with fine shaker, ice, dress the top with shake well with fruit in season, and serve with straws. SHERRY WINE SANGAREE. Use a sour glass. 2 spoonfuls of sugar. 1 or 2 lumps of ice. wine glass of sherry wine. Stir well and add a little nutmeg. 1 54 SHERRY CHICKEN. Use i a mixing glass. spoonful of sugar. J wine glass of sherry wine. i fresh egg. i -| glass of fine ice. Shake grate a A well, strain into a fancy little nutmeg on delicious mixture dients, which is and top, of stem glass, serve.