Some More Refreshment Please

This image is known as the "Moonshiners Daughter" she was watch'n the still for "PAP" I reckon!

The image comes from the Library of Congress


Please click on the title to be transported to http://www.civilwarinteractive.com/ for more ways to get as they say an oldtimey BUZZ!


PRESIDENT WASHINGTON

2/3 c. brandy
1 tbs. honey
1/2 c. strawberry syrup or 10 strawberries crushed and strained
juice of 1 lemon

Add the above ingredients to a soda water glass, and fill up with shaved ice. If the fruit is used, it must be brushed with the honey, crushed and strained. Serve with two straws.
From Gentleman's Table Guide by Edward Rickett, 1873

CIDER COCKTAIL

1 pint apple cider (preferably hard, i.e., fermented)
1 slice lemon
1/2 pint shaved ice or frozen soda water
1 tbs. curacao
1 drop Tincture of Columba*

Add the above to a large tumbler, mix with a spoon, and serve.
From Cooling Cups and Dainty Drinks, by Jerry Thomas, 1869

*Columba, or Calumba, is the root of the Jateorhiza palmata, a plant native to Mozambique. Although the formula for this liquid is lost, a "tincture" is usually made by soaking or dissolving the base in alcohol. If you are not inclined to go to this much trouble, a drop of bitters would be a reasonable substitute.

WHISKEY COBBLER

2 wine glasses (about 1 c.) whiskey
1 tbs. sugar
2-3 slices of orange

Fill a tumbler with ice, add the above ingredients and shake well. Imbibe [drink] through a straw.
From Bon-Vivant's Companion by Jerry Thomas, 1862

"CHAMPAGNE"

10 gallons white wine, rhine or sauterne
3 lb. rock candy, dissolved in 1 1/2 pints water
1/2 gal. grain alcohol, 190 proof
1/8 tsp. citric acid
1/8 tsp. bicarbonate of soda

Bottle, cork, wire, cap and label.
From Manual for the Manufacture of Cordials, by Christian Schultz, 1862

Note: The Manual for Manufacture was a book on how to make fake liquor for times and places when the real thing was not available. This should not kill you unless you drink the whole thing at once (note the half gallon of Everclear in the recipe!) but is NOT recommended for consumption. Really, really not recommended.

BADMINTON

1 bottle claret
1/2 cucumber, peeled
4 oz. powdered sugar
Dash of nutmeg
1 bottle soda water

Peel half of a middle-sized cucumber, and put it into a silver cup, with four ounces of powdered sugar, a little nutmeg, and a bottle of claret. When the sugar is thoroughly dissolved, pour in a bottle of soda water, and it is fit for use.
From Bon Vivant's Companion by Jerry Thomas, 1862

Note: "Cup" in this case would seem to mean a large "loving cup" sized vessel, not a small drinking cup which would hardly hold two bottles of liquid, much less that rather disgusting-sounding cucumber. This drink was named after the famous English fox-hunt, not the lawn game which was not invented until after the war.


BLACK STRIPE

1/2 c. rum
1 drop pineapple oil (optional, may be hard to find)
1/2 oz. molasses
Grated nutmeg
1 tbs. water and shaved ice OR
boiling water to fill

This drink can either be made in summer or winter. If the former season, add the above and mix in one tablespoon of water and cool with shaved ice. If in the latter, add the above and fill up the tumbler with boiling water. Add a little grated nutmeg on top.
From Cooling Cups and Dainty Drinks, by Jerry Thomas, 1869

BALTIMORE EGG NOGG

1/2 pint brandy or rum
1 and 1/2 c. madeira (wine)
6 pints milk
16 eggs, separated
12 tbs. sugar
1 tsp. nutmeg

Take the yellow [yolks] of the eggs and the sugar and beat them to the consistency of cream. Add two-thirds of a grated nutmeg and beat well together. Then mix in the rum and Madeira. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used.
Egg Nogg made in this manner is digestible, and will not cause a headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.
From Bon-Vivant's Companion by Jerry Thomas, 1862

EGG NOGG

3/4 c. cognac
1/2 c. rum
1 egg
1 tbs. cold water
1 tbs. fine ground sugar
Milk

Dissolve the sugar in one tablespoon of cold water, and add this mixture and the remaining ingredients to a tumbler one-quarter full of shaved ice. Fill the glass with milk, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top. Every well ordered bar has a tin egg nogg "shaker," which is a great aid in mixing this beverage. Egg nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the south it is almost indispensable at Christmas time and at the north it is a favorite at all seasons. In Scotland they call egg nogg "auld man's milk."
From Bon Vivant's Companion by Jerry Thomas, 1862.

SLEEPER

1/2 c. dark rum
Juice of 1/2 lemon
2 eggs, yolks only
6 whole cloves
6 coriander seeds
About a pinch of cinnamon, ground
1 oz. sugar
1/2 pint water

To a gill of old rum add an 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 [large water glass].
From Bon Vivants Companion by Jerry Thomas, 1862

Folks if none of the other concoctions offered here for your buzzed enjoyment do the trick, a SLEEPER might just do the trick after a hard day of PIPPINFEST'n

ENJOY and have a happy Fall day!

Dick Bloom