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Canadian Cocktail

A historical recipe from Modern American Drinks, by George J. Kappeler (1895).

A historical recipe

Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks, by George J. Kappeler (1895). Project Gutenberg eBook #61065.

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

Source and licence

From Modern American Drinks, by George J. Kappeler (1895). Digitised by Project Gutenberg, eBook #61065 (https://www.gutenberg.org/ebooks/61065). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by a demonym leading its title: Canadian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • one lump cut-loaf sugar

Method

  1. Prepare same as Whiskey Cocktail, using Canadian whiskey.
  2. Champagne Cocktail.
  3. Put into a long thin glass one lump cut-loaf sugar saturated with Peyschaud or Angostura bitters, add one lump of ice, a small piece of lemon-peel;
  4. fill the glass three-fourths full cold champagne.
  5. Stir with spoon and serve.