Francatelli Recipes for American Drinks, Chapter 37
Welcome to FabulousFusionFood's Francatelli Recipes for American Drinks — This page gives you the entire contents of the Thirty-seventh Chapter: American Drinks. from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXXVII.
No. 1014.—GIN-SLING.
PUT two slices of lemon, and three lumps of loaf-sugar into a tumbler, fill up to the brim with shaves of Wenham Lake ice; add a wineglassful of old gin ; stir, and suck through a straw.
Note.—I am afraid that very genteel persons will be exceedingly shocked at the words "suck through a straw ;" but when I tell them that the very act of imbibition through a straw prevents the gluttonous absorption of large and baneful quantities of drink, they will, make no doubt, accept the vulgar precept for the sake of its protection against sudden inebriety.
No. 1015.—BRANDY-SMASH.
Put three slices of lemon in a tumbler with a few slices of pine-apple, add a dessert-spoonful of sifted sugar; fill up with shaved Wenham Lake ice, or with any other clean ice ; add a wineglass of brandy ; mix, and drink devoutly.
No. 1016.—COCK-TAIL.
Put three lumps of sugar into a tumbler with a dessert-spoonful of Savoury and Moore’s essence of Jamaica-ginger, and a wineglassful of brandy; fill up with hot water.
No. 1017.—SHERRY COBBLER.
Three slices of orange, a spoonful of coarse-sifted sugar, fill up the tumbler with shaved ice ; add two glasses of sherry.
No. 1018.—MINT JULEP.
The thin rind of half an orange, the whole juice free from pips, and a sprig of green mint, a spoonful of sugar ; fill up the tumbler with shaves of ice ; add a glass of gin and a glass of sherry.
No. 1019.—EGG NOGG.
Put two yolks of eggs into a goblet with a little grated nutmeg, a good spoonful of brown sugar, and a teaspoonful of grated ginger; make hot a pint of ale with a bit of cinnamon and a glass of rum; pour gradually to the yolks of eggs, &c., whisking the while with a wire whisk; serve hot, and frothing.
No. 1020.—SLEEPER.
To a gill of old rum add one ounce of sugar, two yolks of eggs, and the juice of half a lemon; boil half a pint of water with six cloves, six coriander-seeds, and a bit of cinnamon, whisk all together, and strain them into a tumbler.
No. 1021.—INSTITUTION CUP.
A pint of champagne, a gill of pine-apple syrup, a gill of strawberry syrup, an orange cut in slices, a glass of brandy, and a tumbler of shaved ice ; shake together, and strain short into tumblers.
No. 1022.—PINE-APPLE JULEP.
Peel, slice, and cut up a ripe pine-apple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill of maraschino, a gill of old gin, a bottle of sparkling moselle, and about a pound of Wenham Lake ice in shaves ; mix, and serve in flat glasses.
No. 1023.—LOCOMOTIVE.
Put two yolks of eggs into a goblet, with an ounce of honey, a little essence of cloves, and a liqueur-glass of curaçao ; add a pint of high Burgundy made hot, whisk well together, and serve hot in glasses.
No. 1024.—PONEY PUNCH.
A gill of rum, a gill of brandy, a small glass of rack, a teacupful of strong-made gunpowder tea, the juice of three lemons, the rind of one, a teaspoonful of essence of cinnamon, half a nutmeg grated, a bottle of chablis made hot, and half a pint of syrup ; mix, strain, and hand round in small glasses.
Note.—This may be served hot, or liquid, frozen similarly to granito ; in the latter case, the dose of syrup must be doubled.
No. 1025.—NIGHTCAP.
Half a pint of strong ale, a wineglass of brandy, a few drops of essence of cloves, four lumps of sugar ; make hot, drink slowly—and make haste into bed.
No. 1026.—KNICKERBOCKER.
Mix a shillingʼs worth of lemon ice from the confectioner’s with half a pint of Madeira and a pint of iced seltzer-water.
No. 1027.—SIFTER.
Half a gill of whisky, a table spoonful of honey, half a gill of strawberry syrup (or twenty of the the fruit), the juice of half a lemon, and a tumbler of shaved ice ; mix. If strawberry fruit is used, it must be bruised with the honey, and the whole strained.
No. 1028 —FLOSTER.
A gill of pale sherry, half a gill of noyeau, six peach leaves, three slices of a lemon, an ounce of sugar, a bottle of iced soda-water, and a piece of ice.
No. 1029.—CHING-CHING.
A gill of old rum, a sliced orange, a few drops of essence of cloves, ditto of peppermint, four lumps of sugar, a tumblerful of shave ice ; mix.
No. 1030.—ST. CHARLES.
A shilling's worth of cherry-water ice from the confectioner’s, mixed with a small glass of kirsch, and a bottle of iced soda-water.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXXVII: American Drinks.
CHAPTER XXXVII.
AMERICAN DRINKS.
PUT two slices of lemon, and three lumps of loaf-sugar into a tumbler, fill up to the brim with shaves of Wenham Lake ice; add a wineglassful of old gin ; stir, and suck through a straw.
Note.—I am afraid that very genteel persons will be exceedingly shocked at the words "suck through a straw ;" but when I tell them that the very act of imbibition through a straw prevents the gluttonous absorption of large and baneful quantities of drink, they will, make no doubt, accept the vulgar precept for the sake of its protection against sudden inebriety.
Put three slices of lemon in a tumbler with a few slices of pine-apple, add a dessert-spoonful of sifted sugar; fill up with shaved Wenham Lake ice, or with any other clean ice ; add a wineglass of brandy ; mix, and drink devoutly.
Put three lumps of sugar into a tumbler with a dessert-spoonful of Savoury and Moore’s essence of Jamaica-ginger, and a wineglassful of brandy; fill up with hot water.
Three slices of orange, a spoonful of coarse-sifted sugar, fill up the tumbler with shaved ice ; add two glasses of sherry.
The thin rind of half an orange, the whole juice free from pips, and a sprig of green mint, a spoonful of sugar ; fill up the tumbler with shaves of ice ; add a glass of gin and a glass of sherry.
Put two yolks of eggs into a goblet with a little grated nutmeg, a good spoonful of brown sugar, and a teaspoonful of grated ginger; make hot a pint of ale with a bit of cinnamon and a glass of rum; pour gradually to the yolks of eggs, &c., whisking the while with a wire whisk; serve hot, and frothing.
To a gill of old rum add one ounce of sugar, two yolks of eggs, and the juice of half a lemon; boil half a pint of water with six cloves, six coriander-seeds, and a bit of cinnamon, whisk all together, and strain them into a tumbler.
A pint of champagne, a gill of pine-apple syrup, a gill of strawberry syrup, an orange cut in slices, a glass of brandy, and a tumbler of shaved ice ; shake together, and strain short into tumblers.
Peel, slice, and cut up a ripe pine-apple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill of maraschino, a gill of old gin, a bottle of sparkling moselle, and about a pound of Wenham Lake ice in shaves ; mix, and serve in flat glasses.
Put two yolks of eggs into a goblet, with an ounce of honey, a little essence of cloves, and a liqueur-glass of curaçao ; add a pint of high Burgundy made hot, whisk well together, and serve hot in glasses.
A gill of rum, a gill of brandy, a small glass of rack, a teacupful of strong-made gunpowder tea, the juice of three lemons, the rind of one, a teaspoonful of essence of cinnamon, half a nutmeg grated, a bottle of chablis made hot, and half a pint of syrup ; mix, strain, and hand round in small glasses.
Note.—This may be served hot, or liquid, frozen similarly to granito ; in the latter case, the dose of syrup must be doubled.
Half a pint of strong ale, a wineglass of brandy, a few drops of essence of cloves, four lumps of sugar ; make hot, drink slowly—and make haste into bed.
Mix a shillingʼs worth of lemon ice from the confectioner’s with half a pint of Madeira and a pint of iced seltzer-water.
Half a gill of whisky, a table spoonful of honey, half a gill of strawberry syrup (or twenty of the the fruit), the juice of half a lemon, and a tumbler of shaved ice ; mix. If strawberry fruit is used, it must be bruised with the honey, and the whole strained.
A gill of pale sherry, half a gill of noyeau, six peach leaves, three slices of a lemon, an ounce of sugar, a bottle of iced soda-water, and a piece of ice.
A gill of old rum, a sliced orange, a few drops of essence of cloves, ditto of peppermint, four lumps of sugar, a tumblerful of shave ice ; mix.
A shilling's worth of cherry-water ice from the confectioner’s, mixed with a small glass of kirsch, and a bottle of iced soda-water.