COCKTAILS. — American beverages under this name
are prepared by icing, sweetening, and flavouring in
various ways mixtures of spirits, liqueurs, or wines with
water. The following are good examples, although the
mode of preparation and ingredients used are varied
very much according to tastes and circumstances :
Bourbon Cocktail. — Put 2oz. each of the tinctures of orange
and lemon into a jar with loz. each of the tinctures of
gentian and dandelion, and 3 drachms of the tincture of
buchu-leaves, also 50Z. each of the tinctures of cardamoms
and coriander-seed. Pour over lgall. of Bourbon whisky,
mix well, then add vgall. of syrup, and solferino or turmeric
colouring, strain or filter, and bottle off for use.
Brandy Cocktail. — To -|oz. (fluid) each of the tinctures of
orange-peel, lemon-peel, tansy-leaves, cloves, allspice, and
cinnamon, add lgall. of pale brandy, and mix thoroughly.
Pour in lgill of curaijoa and 2fqts. of thin syrup, agitate
vigorously, bottle in small bottles, cork, and seal or capsule.
Champagne-Cider Cocktail. — Half-fill a glass bowl with
shaved ice, seeing that there is room for a bottle of cider.
Add 2 drops of essence of lemon, 10 drops of tincture of
gentian, and 1 table-spoonful of dandelion-juice. Mix these
thoroughly with the ice, and pour in the champagne cider.
Serve in glasses.
Champagne Cocktail. — Take a pint glass, half fill it with
broken or shaved ice, then add 2 drops each of the essences
of orange, lemon, and gentian, next 1 table-spoonful each of
syrup and orange-flower water ; mix well, add 1 gill of dry
champagne, and serve with straws.
Gin Cocktail. — Put loz. each of the tinctures of cardamom,
coriander, gentian, lemon, and quassia into a jar with lqt.
of gin ; mix well, add a little caramel and saffron colouring,
stir in lgall. of syrup, and Ingalls, more of gin. Strain
through filtering paper, and bottle.
Bye Whisky Cocktail. — Mix |oz. each of the tinctures of
lemon, coriander, cardamom, and gentian in a jar with 1 pint
of rye whisky, add also loz. of tincture of bitter oranges,
25 drops of tincture of Turkey rhubarb, and 1 breakfast-
cupful of tincture of chillies; when these are well mixed,
add to them 2galls. more of the whisky (less the pint
previously used), work them well together, pour in 3galls. of
syrup, bottle and cork.
COCOA. — Almost throughout the European Continent
the food prepared from the Cocoa-nib is known generally
as chocolate, obtained from the Mexican word chocolate,
the term used in South America for a drink made from
the delicious fruit of the cacao-tree, for it grows there
in abundance. The cacao ( Theobromq Cacao), or as
it is more commonly called, the Cocoa-tree, is largely
For details respecting Culinary Processes , Utensils , Sauces, etc., referred to, see under their special heads.
406
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Cocoa — continued.
cultivated in tropical regions on both sides of the Atlantic,
but the bulk of the seeds brought to England come from
the West Indies, principally Trinidad and Grenada.
The tree itself is not very imposing in appearance,
rarely attaining a greater height than 20ft., but when
in full flower it presents a very pretty sight, for it has
a smooth greyish bark, from which appear to spring
almost indiscriminately small pink flowers and long
tapering leaves. The fruit is something like a small badly -
Fig. 488. Cocoa Fkuit and Floweks.
Page 398
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
COCKTAILS. — American beverages under this name are prepared by icing, sweetening, and flavouring in various ways mixtures of spirits, liqueurs, or wines with water. The following are good examples, although the mode of preparation and ingredients used are varied very much according to tastes and circumstances : Bourbon Cocktail. — Put 2oz. each of the tinctures of orange and lemon into a jar with loz. each of the tinctures of gentian and dandelion, and 3 drachms of the tincture of buchu-leaves, also 50Z. each of the tinctures of cardamoms and coriander-seed. Pour over lgall. of Bourbon whisky, mix well, then add vgall. of syrup, and solferino or turmeric colouring, strain or filter, and bottle off for use.
Brandy Cocktail. — To -|oz. (fluid) each of the tinctures of orange-peel, lemon-peel, tansy-leaves, cloves, allspice, and cinnamon, add lgall. of pale brandy, and mix thoroughly. Pour in 1gill of curaçoa and 2fqts. of thin syrup, agitate vigorously, bottle in small bottles, cork, and seal or capsule. Champagne-Cider Cocktail. — Half-fill a glass bowl with shaved ice, seeing that there is room for a bottle of cider. Add 2 drops of essence of lemon, 10 drops of tincture of gentian, and 1 table-spoonful of dandelion-juice. Mix these thoroughly with the ice, and pour in the champagne cider. Serve in glasses.
Champagne Cocktail. — Take a pint glass, half fill it with broken or shaved ice, then add 2 drops each of the essences of orange, lemon, and gentian, next 1 table-spoonful each of syrup and orange-flower water ; mix well, add 1 gill of dry champagne, and serve with straws.
Gin Cocktail. — Put loz. each of the tinctures of cardamom, coriander, gentian, lemon, and quassia into a jar with lqt. of gin ; mix well, add a little caramel and saffron colouring, stir in lgall. of syrup, and Ingalls, more of gin. Strain through filtering paper, and bottle.
Bye Whisky Cocktail. — Mix |oz. each of the tinctures of lemon, coriander, cardamom, and gentian in a jar with 1 pint of rye whisky, add also loz. of tincture of bitter oranges, 25 drops of tincture of Turkey rhubarb, and 1 breakfastcupful of tincture of chillies; when these are well mixed, add to them 2galls. more of the whisky (less the pint previously used), work them well together, pour in 3galls. of syrup, bottle and cork.
COCOA. — Almost throughout the European Continent the food prepared from the Cocoa-nib is known generally as chocolate, obtained from the Mexican word chocolate, the term used in South America for a drink made from the delicious fruit of the cacao-tree, for it grows there in abundance. The cacao ( Theobromq Cacao), or as it is more commonly called, the Cocoa-tree, is largely
For details respecting Culinary Processes , Utensils , Sauces, etc., referred to, see under their special heads.
Cocoa — continued.
cultivated in tropical regions on both sides of the Atlantic, but the bulk of the seeds brought to England come from the West Indies, principally Trinidad and Grenada.
The tree itself is not very imposing in appearance, rarely attaining a greater height than 20ft., but when in full flower it presents a very pretty sight, for it has a smooth greyish bark, from which appear to spring almost indiscriminately small pink flowers and long tapering leaves. The fruit is something like a small badly -
Fig. 488. Cocoa Fkuit and Floweks.