Transcriber's Notes
  • Obvious typographical errors have been silently corrected inthis text. Table of contents page numbers have been corrected
  • Footnotes and Transcriber notes are moved to immediately after thedrink description.
 MODERN

AMERICAN DRINKS
How to Mix and Serve All Kinds of
    Cups and Drinks
BY
GEORGE J. KAPPELER
A good drink at the proper time
    Has a welcome in every clime
Seal with Latin words: Ne tentes aut perfice
NEW YORK
THE MERRIAM COMPANY
67 Fifth Avenue
COPYRIGHT, 1895,
BY
GEORGE J. KAPPELER.
PREFACE.
The recipes contained in this book are for the proper mixing of allkinds of drinks, such as Absinthes, Cocktails, Cups, Crustas,Cobblers, Coolers, Egg-Noggs, Fixes, Fizzes, Flips, Juleps,Lemonades, Punches, Pousse Café, Frozen Beverages, etc., etc. Theformulas are simple, practical and easy to follow, and areespecially intended for use in first-class Hotels, Clubs, Buffets,and Barrooms, where, if adopted and concocted according todirections given, they will be entirely satisfactory to the catererand pleasing to the consumer, the latter of whom will immediatelynotice a marked improvement in his favorite beverage.
CONTENTS.
PAGE
Absinthe19
Absinthe, California Style19
Absinthe Cocktail28
Absinthe, Dripped20
Absinthe Frappé, No. 164
Absinthe Frappé, No. 264
Absinthe, Italian Style20
Absinthe, Swiss Style20
Alderman’s Nip77
Ale Cup48
Ale Flip61
Ale Sangaree99
 Amaranth Cocktail29
Ammonia and Seltzer...                        
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