Cantrell & Cochran's Ginger Ale
A historical recipe from The Ideal Bartender, by Tom Bullock (1917).
A historical recipe
The Ideal Bartender, by Tom Bullock (1917). Project Gutenberg eBook #13487.
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 The Ideal Bartender, by Tom Bullock (1917). Digitised by Project Gutenberg, eBook #13487 (https://www.gutenberg.org/ebooks/13487). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1/6 glass Raspberry Syrup
- 1/6 glass Maraschino
- 1/6 glass Green Vanilla
- 1/6 glass Curacao
- 1/6 glass Yellow Chartreuse
- 1/6 glass Brandy
- 2 tablespoons Dr
Method
- Stir well and serve.
- POUSSE CAFE--St.
- Louis Pour in Pousse Cafe glass as follows: 1/6 glass Raspberry Syrup.
- 1/6 glass Maraschino.
- 1/6 glass Green Vanilla.
- 1/6 glass Curacao.
- 1/6 glass Yellow Chartreuse.
- 1/6 glass Brandy.
- In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.
- Be careful they do not mix together.
- PUNCH A LA ROMAINE (for a party of 16) 1 bottle Champagne.
- 1 bottle Rum.
- 2 tablespoons Dr.
- Siegert's genuine Angostura Bitters.