There comes a time in every woman’s life when the only thing that helps is a glass of champagne.—Bette Davis


Jack’s Manual of Recipes for Fancy Mixed Drinks and How to Serve Them:

A Pre-Prohibition Cocktail Book

J. A. Grohusko

Jack’s Manual of Fancy Mixed Drinks and How to Serve Them: A Pre-Prohibition Cocktail Book

Jack’s Manual of Fancy Mixed Drinks and How to Serve Them: A Pre-Prohibition Cocktail Book by J. A. Grohusko, part of the series Classic Cocktail Guides and Retro Bartender Books, edited by Joanne Asala and Rowan Grier. The cover image is by George Barbier, 1914. Barbier was an early-twentieth-century French magazine and book illustrator. He was also a writer and editor and wrote articles and essays for leading magazines of the day. He wrote the introduction for one of the acclaimed artist Erté’s exhibitions, and also worked with Erté to design sets and costumes for the famed Folies Bergère.

Classic Cocktail Guides and Retro Bartender Books

Series Editor: Joanne Asala

This tasty collection of classic cocktails was first published by J. A. Grohusko in the early days of the twentieth century as Jack’s Manual On the Vintage and Production, Care and Handling of Wines, Liquors, Etc. — A Handbook of Information for Home, Club, or Hotel: Recipes for Fancy Mixed Drinks and When and How to Serve. In this facsimile reprint book for our series Classic Cocktail Guides and Retro Bartender Books, you’ll find early versions of such classics as the Absinthe Drip and the Mint Julep, as well as less-common drinks, including Gin and Molasses and the Hot Brandy Sling. Try them all—you’ll be sure to find a new favorite recipe within these pages.

Sample Cocktail Recipes

Here is a sampling of the many delicious cocktails from the Gilded Age found within the pages of this book.

White Horse

  • 2 dashes angostura bitters
  • 1 piece of ice
  • Juice 1/2 orange
  • 50% Scotch whiskey
  • 1 bottle of ginger ale

Stir well with spoon and serve. (This is an excellent summer drink.)

Millionaire’s Cocktail.

  • 50% dry gin
  • 40% French vermouth
  • 10% grenadine
  • Juice of half lime

Fill glass with broken ice, stir, strain and serve.

Medford Rum Smash

“The writer walks out of his workroom in a daze. He wants a drink. He needs it. It happens to be a fact that nearly every writer of fiction in the world drinks more whisky than is good for him. He does it to give himself faith hope and courage. A person is a fool to become a writer. His only compensation is absolute freedom. He has no master except his own soul and that I am sure is why he does it.”— Roald Dahl, children’s author, editor, and novelist

  • 1 teaspoon sugar
  • 2 sprigs of mint pressed in sugar to extract the essence
  • 100% Medford rum
  • 1/2 glass cracked ice

Stir with spoon, dress with fruits in season, serve with straws.

Champagne Cocktail

  • 1/2 lump sugar
  • 2 dashes of Angostura bitters
  • 1/2 pint of champagne

Stir well with spoon. Twist a piece of lemon peel on top and serve.

Blackthorne Cocktail

  • 1 teaspoon of syrup
  • Juice of 1/4 lemon
  • 2 dashes of orange bitters
  • 50% Italian vermouth
  • 50% Sloe gin

Fill mixing glass 2/3 full of fine ice. Stir ingredients thoroughly and strain in cocktail glass and serve.

Jack’s Manual of Recipes for Fancy Mixed Drinks and How to Serve Them is available from Amazon.com.

ISBN: 978-1-880954-28-7

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