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Another Way — Spoon Cocktail

From La cuisine creole (1885).

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A historical recipe

La cuisine creole, by Lafcadio Hearn (1885).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. two dashes Angostura bitters
  2. a tablespoonful of sugar

Method

  1. One lump of sugar, two dashes Angostura bitters, one piece of lemon peel, one lump of ice.
  2. Serve plain in small bar glass with spoon.
  3. whiskey punch, plain — Use Regular Bar Glass Two wineglassfuls of lemon or lime juice, half a tablespoonful of sugar, one-half wine glass of whiskey, and plenty of ice ;
  4. shake and strain into punch glasses.

Plating

Cookware for this recipe

  • Whisk
  • Vegetable peeler
  • Sieve
Source public domain per archive.org metadata; unverified
Credit

From La cuisine creole (1885), printed page 248, digitised by the Internet Archive: https://archive.org/details/lacuisinecreolec00hearrich

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.