Jerry Thomas

“ When sparkling wines are served in the bottle, they should be put in an ice-pail, and the space between the bottles and pail filled with ice broken small. When the bottle is entirely surrounded by ice, the liability of cracking from unequal contraction does not exist. ”

“ Take 1 gallon of alcohol (95 per cent.) . Put them in a bottle, shake well, and in 24 hours it will be ready for use.
Caramel.
Take 7 pounds of loaf-sugar. Take 1 pint of water. Crush and dissolve the sugar in the water; boil it in a 5-gallon copper kettle, stirring occasionally, until it gets brown; when it begins to burn, reduce the fire; let it burn until the smoke becomes offensive to the eyes; then try it by dipping a rod into it, and letting a few drops full into a glass of cold water; if it settles at the bottom and crystallizes, so that it will crack, it is done. ”

“ The air in the cylinder should be drawn from a pure source, by means of a tube, if necessary, leading to the open air. The air in a cellar or even a close apartment is rarely pure, and would have a decidedly unwholesome effect on the beer.
26. Bottled Beer should be kept in a cool place or in a refrigerator, not in contact with the ice. The bottles ought to stand upright, so that any sediment will settle to the bottom. It is, therefore, not advisable to pour the last dregs of the bottle into the glass. ”

“ Champagne requires careful treatment. It is not advisable to place more at a time on ice than is likely to be used, because if removed from the ice and again allowed to get warmer, a second icing injures both flavor and strength. ”

“ Although the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the expansion of the gas contained, is the more liable to crack from unequal contraction, when only one portion of the syphon is touching the ice. ”

“ When drinks are made with eggs, or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured upon the former gradually, and the mixture stirred briskly during the process ”

“ Tincture of Lemon Peel.
Cut into small chips the peel of 12 large lemons. Place it in a glass jar and pour over it 1 gallon spirits, 70 per cent. Let it stand until the lemon peel has all sunk to the bottom of the liquor. It is then ready for use without either filtering or straining.
Tincture of Cloves.
Take 1 pound of ground cloves; warm them over a fire until quite hot; put them quickly into a jar, pour on them 1 gallon 95 per cent. alcohol, cover them airtight, and let them stand for 10 days. Draw off into bottles and cork close. ”

“ Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility or necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort, and afford gratification to fastidious tastes. ”

“ An efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained ”

“ In preparing Milk Punch or Egg Nogg in quantity, the milk or eggs should be poured upon the wine or spirits, very gradually, and continually beating the mixture in order to mix the ingredients thoroughly. ”

“ Every liqueur made by infusion is thus called. When the spirit has imbibed thoroughly the flavor and color of the fruit steeped in it, the infusion is drawn off and sugar added; then filtered and bottled. ”

“ Dissolve the sugar in the water; add the juice of the oranges and of twenty-four of the lemons; pour this upon the brandy and peels, mixing thoroughly. Strain through a very fine hair-sieve into a barrel that has held spirits, and add the milk. Stir and bung close. After it has stood six weeks in a warm cellar, bottle, in perfectly clean and dry bottles, well corked. This will keep for years and improve with age.
Essence of Rum Punch for Bottling.
Take 11⁄2 gallons of high-flavored Jamaica rum. Take 3 gallons of spirits (70 per cent.) .
Take 3 gallons of plain syrup. ”

“ This exerts a continual pressure on the surface of the beer, and prevents the gas from rising. Too great an amount of air-pressure should be avoided, because the beer will be driven too forcibly through the tap, and fill the glass with more froth and less beer than a thirsty drinker would care to pay for. ”

“ Essence of Roman Punch for Bottling.
Take 1 quart of boiling syrup. Take 1 quart of brandy. Take 1 quart of Jamaica rum. Take 21 eggs. Take 1 lemon. Beat the eggs to a froth with the juice of the lemon; stir in the liquors; filter through felt or close flannel, and add the syrup. ”

“ Take 2 ounces of tincture of orange peel. Take 1 ounce of tincture of lemon peel. Take 1 ounce of tincture of gentian. Take 11⁄2 ounce of tincture of cardamoms. Mix these ingredients thoroughly, and color with Solferino and caramel, in equal proportions. ”

“ Aromatic Tincture 121 Capilliaire 120 Caramel 118 Essence of Cognac 117 Essence of„ Lemon 119 Gum Syrup 117 Lemon Syrup 117 Plain Syrup 116 Ratafia 120 Solferino Coloring 119 Tincture of Allspice 120 Tincture of„ Cinnamon 119 Tincture of„ Cloves 119 Tincture of„ Gentian 120 Tincture of„ Lemon Peel 119 Tincture of„ Orange Peel 119 Prepared Punches for Bottling. ”

“ Soda Cocktail 109 Soda„ Lemonade 107 Soda„ Nectar 108 Soda„ Negus 02 Solferino Coloring 118 Sour, Brandy 40 Sour,„ Egg 41 Sour,„ Gin 39 Sour,„ Jersey 40 Sour,„ Santa Cruz 39 Sour,„ Whiskey 40 Soyer’s Gin Punch 83 Sparkling Wines, Directions for Icing 16 Spiced Rum, hot 50 Split Soda and Brandy 100 Spread Eagle Punch 80 St. ”

“ Whiskey, Toddy, cold 43 Whiskey,„ Toddy,„ hot 43 Whiskey,„ Toddy,„ Irish 43 Whiskey,„ Tom Collins 53 White Lion 39 White„ Plush 102 White„ Tiger's milk 97 Wine Mulled, with eggs 56 Wine„ Mulled,„ without eggs 58 Wine„ Punch for Bottling 127 Wines, Sparkling, Directions for icing 16 Wines, Still, Management of 17 Wormwood, Gin and 106 Temperance Drinks. Egg Lemonade 107 Fine Lemonade for Parties 108 Milk and Seltzer 106 Nectar for Dog-Days 109 Orgeat Lemonade 107 Plain Lemonade 106 Saratoga Cooler 106 Soda Cocktail 108 Soda„ Lemonade 107 Soda„ Nectar 108 Fancy English Drinks. ”

“ Balaklava Nectar 111 Bishop à la Prusse 115 Bottled Velvet 114 Champagne Cup à la Brunow 111 Claret Cup 113 Claret„ Cup„ à la Brunow 110 Claret„ Cup„ à la Lord Saltoun 115 Crimean Cup à la Marmora 111 Crimean Cup „ à la Wyndham 112 English Curaçoa 114 Italian Lemonade 115 Mulled Claret à la Lord Saltoun 116 Porter Cup 113 Rumfustian 112 Syrups, Essences, Tinctures, Colorings, &c. ”