10 Classic Cocktails from 1914

Step back to less than a decade before the Prohibition—here's what people were drinking during happy hour back then.

Is anyone in the mood for a nightcap or an old-world happy hour drink? We’re sharing some popular classic cocktails that were self-published by Jacques Straub in 1914—fun fact: a women’s social group started the first happy hour in 1913. For his part, Straub was a wine steward of The Blackstone, Chicago, and Louisville’s Pendennis Club.

This century-old drink guide is filled with hundreds of cocktail recipes, but some of them seem virtually undrinkable (unless you like swallowing raw eggs). On the other hand, these carefully-selected drinks seem as palatable now as they were then.

As you browse, keep in mind that a jigger is a bar tool used to measure shots. The recipes below refer to a jigger equivalent to 1.5 shots (or ounces).

When to Serve Beverages

Straub prefaced his classic cocktails bartender’s manual with a simple guide on when you should serve certain cocktails.

Here’s the breakdown:

  • Appetizers: Pale dry sherry with bitters, vermouth, Dubonnet, or cocktail
  • With Soup: Old dry sherry
  • With Fish: Rhine wine, Moselle, Sauternes, white Burgundy
  • Entree: Light Bordeaux claret
  • Roast: Chateau bottled claret or red Burgundy. Game—Vintage champagne
  • Pastry: Rich Madeira
  • Cheese: Port
  • Fruit: Tokay, Malaga, white port
  • Coffee: Cognac, liqueurs or cordials

How to Obtain the Best Results

In compiling the recipes for mixed drinks that appear in this book, it has been my aim to satisfy the palate of the most critical connoisseur.

It should be understood, however, that no matter whether these drinks be made at the club, cafe, or your private house, it is only by using the best quality of goods that proper and satisfactory results can be obtained.

Sugar, bitters, fruit juices, etc., are great agents of assistance in producing a palatable drink, even out of inferior whiskeys, gins and brandies; but the host who considers the welfare of his guests serves only the drinks that will have the proper after effects, hence will be very particular to have all ingredients of the very best quality.
— JACQUES STRAUB

classic old fashioned cocktail recipe

Classic Cocktail Recipes

Serves: 1 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • Angostura bitters
  • Bacardi rum
  • Benedictine
  • Bourbon
  • Brandy
  • Cognac
  • Dry gin
  • French vermouth
  • Grenadine syrup
  • Italian vermouth
  • Lemon
  • Lime
  • Maraschino
  • Mint
  • Orange
  • Orange bitters
  • Raspberry syrup
  • Strawberry syrup
  • Sugar
  • Tom gin

Instructions

1. Astoria Cocktail

  • 1 dash orange bitters
  • 2/3 jigger Tom gin
  • 1/3 jigger French vermouth

Stir.

2. Bacardi Cocktail

  • 1/2 pony grenadine syrup
  • 2/3 jigger Bacardi rum
  • Juice of half a lime

Shake well. Strain. Serve.

3. Chauncey Cocktail.

  • 1/4 jigger brandy
  • 1/4 jigger dry gin
  • 1/4 jigger Italian vermouth
  • 1/4 jigger bourbon

Shake.

4. Golf Cocktail

  • 1/3 jigger French vermouth
  • 2/3 jigger dry gin
  • 2 dashes Angostura bitters

Stir well and strain into cocktail glass.

5. Iris Cocktail

  • 1/3 jigger lemon juice
  • 2/3 jigger gin
  • 1 barspoonful sugar

Shake. 3 sprigs of mint. Stir well and strain into a cocktail glass.

6. Kentucky Colonel Cocktail

  • 1/4 jigger benedictine
  • 3/4 jigger bourbon
  • 1 piece of lemon peel

Stir well and serve in an old-style glass.

7. Leonora Cocktail

  • 1/4 jigger orange juice
  • 1/4 jigger raspberry syrup
  • 1/2 jigger dry gin

Serve.

8. Martini Cocktail

  • 1/3 jigger Italian vermouth
  • 2/3 jigger gin
  • 1 dash orange bitters

Stir well and serve.

9. Old Fashion Cocktail

  • 1 dash Angostura bitters
  • 2 dashes orange bitters
  • Piece of cut loaf sugar, dissolve in two spoonfuls of water
  • I jigger liqueur as desired

Serve in an old-fashioned glass.

10. Strawberry Cocktail

  • 2 dashes orange bitters
  • 1/4 jigger strawberry syrup or juice of three strawberries
  • 1 dash maraschino
  • 1 jigger cognac

Shake.

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