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
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
