A historical recipe from Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897).
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A historical recipe
Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious, by Edward Spencer (1897).
Project Gutenberg eBook #43278.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an American recipe, with similar versions prepared across other nations.
Method
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Half a wine-glassful of vermouth (Italian), half a wine-glassful of rye whisky (according to the American recipe, though, personally, I prefer Scotch), ten drops of Angostura bitters, and six drops of curaçoa.
United States
Whisk
Vegetable peeler
Sieve