The Lost
Cocktail Codex

"Whiskey cocktail, old-fashioned. — Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass."

2 oz rye or bonded bourbon · 1 sugar cube · 2 dashes Angostura · few drops water · large rock · expressed lemon peel. Muddle sugar, bitters, and water in an Old-Fashioned glass. Add ice and whiskey, stir 10 seconds. Twist the lemon over the surface and drop it in.

The 1880s spec is lemon, not orange — and there is no muddled fruit. The drink most Americans know is a 1940s mutation.

"Sazerac Cocktail. — Into a mixing-glass place a lump of sugar and just enough water to dissolve same; then add a few lumps of ice, a jigger of good whiskey and a dash of Peychaud's bitters. Stir well. Take a chilled cocktail glass that has been rinsed with absinthe, strain the cocktail into it, twist a piece of lemon-peel over the top and serve."

2.25 oz rye (originally cognac, switched after 1873 phylloxera) · 1 sugar cube · 3 dashes Peychaud's · 1 dash Angostura (modern addition) · absinthe rinse · lemon peel, expressed and discarded.

Originally cognac. The rye version we now treat as canonical only became standard after the European phylloxera blight wiped out brandy supply.

"Manhattan Cocktail. — Fill the glass half-full of fine ice; 2 or 3 dashes of gum syrup; 2 or 3 dashes of bitters (Boker's genuine only); 1 dash of curaçao or absinthe, if required; 1/2 wine glass of whiskey; 1/2 wine glass of Italian vermouth. Stir up well, strain into a cocktail glass, put in a cherry or a medium-sized olive, squeeze a piece of lemon peel on top, and serve."

2 oz rye · 1 oz sweet vermouth · 2 dashes Angostura · optional barspoon orange curaçao. Stir 30 seconds, strain, brandied cherry.

Johnson's 1900 spec is 1:1, not the 2:1 most bartenders pour today. And he calls for Boker's bitters — a brand erased by Prohibition and only reintroduced in 2009.

"Martinez Cocktail. — Same as Manhattan, only you substitute gin for whiskey."

1.5 oz Old Tom gin · 1.5 oz sweet vermouth · 1 dash Boker's (or Angostura) · 1 barspoon maraschino · 2 dashes orange bitters. Stir, strain, lemon twist.

The bridge between the Manhattan and the Martini. Sweeter, richer, gin-forward, and almost no one orders it.

"Marguerite Cocktail. — Two-thirds Plymouth gin, one-third French vermouth, one dash orange bitters, one dash anisette. Stir well in a glass with cracked ice, strain into cocktail glass, and serve with an olive."

2 oz Plymouth gin · 1 oz dry vermouth · 1 dash orange bitters · 1 dash anisette (Herbsaint). Stir, strain, olive.

The Martini before James Bond ruined it. Half vermouth, with bitters and a whisper of anise.

"Aviation Cocktail. — 1/3 Lemon Juice; 2/3 El Bart Gin; 2 dashes Maraschino; 2 dashes Crème de Violette. Shake well in a mixing glass with cracked ice, strain and serve."

2 oz gin · 0.5 oz lemon · 0.5 oz maraschino · 0.25 oz crème de violette. Shake, strain, no garnish.

Crème de violette was nearly extinct between 1960 and 2007. Most "Aviations" served between WWII and the millennium were missing the ingredient that gives the drink its name — the sky-blue color.

"Last Word. — One-quarter green Chartreuse; one-quarter maraschino; one-quarter lime juice; one-quarter dry gin. Shake well with cracked ice and strain into chilled cocktail glass."

0.75 oz gin · 0.75 oz green Chartreuse · 0.75 oz maraschino · 0.75 oz lime juice. Shake, double-strain, no garnish.

Created pre-Prohibition, lost for fifty years, resurrected in 2004 by Murray Stenson at Seattle's Zig Zag and now ubiquitous. A perfect equal-parts drink.

"Corpse Reviver (No. 2). — 1/4 Lemon Juice; 1/4 Kina Lillet; 1/4 Cointreau; 1/4 Dry Gin; 1 dash Absinthe. Shake well and strain into cocktail glass. Four of these taken in swift succession will unrevive the corpse again."

0.75 oz gin · 0.75 oz Cointreau · 0.75 oz Cocchi Americano (Kina Lillet is extinct) · 0.75 oz lemon · 1 dash absinthe. Shake, strain.

Kina Lillet was discontinued in 1986. Modern Lillet Blanc is sweeter and lighter. Cocchi Americano is the closer match. The drink today is a different cocktail than the one Craddock served.

"Hanky-Panky. — Two parts Italian Vermouth, two parts Dry Gin, two dashes of Fernet Branca. Stir well in ice and strain into cocktail glass. Squeeze orange peel on top."

1.5 oz London dry gin · 1.5 oz sweet vermouth · 2 dashes Fernet-Branca. Stir, strain, expressed orange peel.

Created by Ada Coleman, one of two female head bartenders at the Savoy in the early 1900s. Named when actor Charles Hawtrey said, "By Jove! That is the real hanky-panky!"

"Bronx Cocktail. — A few dashes of Angostura bitters, the juice of a quarter of an orange, half a wine-glass of Italian vermouth, half a wine-glass of French vermouth, half a wine-glass of Tom gin. Shake well in ice, strain into cocktail glass and serve."

1.5 oz gin · 0.75 oz sweet vermouth · 0.75 oz dry vermouth · 1 oz fresh orange juice · dash Angostura. Shake, strain.

By 1934 it was the third most-popular cocktail in America. By 1990 nobody could name it. The Bronx Zoo opened in 1899 — the drink was named for the borough that had only existed for one year.

"Brooklyn Cocktail. — 1 dash Amer Picon; 1 dash maraschino; 1/2 jigger Italian vermouth; 1/2 jigger rye whiskey. Stir, strain, cherry."

2 oz rye · 1 oz dry vermouth · 0.25 oz maraschino · 0.25 oz Amer Picon (substitute: Bigallet China-China or Amaro CioCiaro). Stir, strain, brandied cherry.

The most-forgotten of the borough cocktails. Amer Picon, the bittering agent that made it sing, was reformulated in the 1970s and the original is unavailable in the U.S.

"Bacardi Cocktail. — Juice of 1/2 lime; 1 teaspoonful sugar; 1 jigger Bacardi rum. Shake well with cracked ice, strain, and serve."

2 oz white rum · 1 oz lime juice · 0.75 oz simple syrup. Shake hard with crushed ice, double-strain. No garnish.

Three ingredients, perfect proportions, the platonic ideal of citrus-and-spirit. Cox was an American mining engineer in Cuba — he named it after his town.

"Daiquirí No. 3. — Juice of half a lime; one teaspoonful of grapefruit juice; six drops of Maraschino; one and a half ounces Bacardi white rum; cracked ice. Place all ingredients in electric mixer, run on highest speed for fifteen seconds, strain into champagne glass."

2 oz white rum · 0.75 oz lime juice · 0.5 oz grapefruit juice · 0.25 oz maraschino. No sugar — Hemingway was diabetic. Shake hard, double-strain.

Constantino made it for Papa to keep his blood sugar down. Most modern versions sweeten it, which defeats the entire reason it exists.

"Mary Pickford Cocktail. — Half white rum, half pineapple juice, six dashes grenadine, six dashes maraschino. Shake well in ice and strain into cocktail glass."

1.5 oz white rum · 1.5 oz pineapple juice · 0.25 oz grenadine · 1 barspoon maraschino. Shake, strain.

Named for the silent-film star who fled American Prohibition for Havana. The drink that proves pineapple is a serious cocktail ingredient.

"Jack Rose. — Juice of half a lime, one-half pony grenadine, one jigger applejack. Shake well in ice and strain."

2 oz applejack (bonded — Laird's 100) · 0.75 oz lemon or lime · 0.5 oz real grenadine. Shake, strain, no garnish.

Hemingway drinks one in The Sun Also Rises. Applejack — apple brandy — was the dominant American spirit until the Civil War, and the Jack Rose is its monument.

"Whiskey Sour. — Take a large bar-glass, fill one-third full with shaved ice; the juice of half a lemon, half a tablespoonful of sugar, one wine-glass Bourbon whiskey. Shake well, and strain into a claret glass."

2 oz bourbon · 0.75 oz lemon · 0.75 oz simple syrup · optional half egg white. Shake, strain, lemon wheel and cherry.

The blueprint for every spirit-citrus-sweet drink that followed. Thomas wrote it down before America had electricity.

"Tom Collins. — 5 or 6 dashes of gum syrup; the juice of a small lemon; a wine-glass of Old Tom gin; a bottle of plain soda. Shake the ingredients well together (excepting the soda water), pour into a large bar-glass, then add the soda water. Mix with a spoon and imbibe while it is lively."

2 oz Old Tom or London dry gin · 1 oz lemon juice · 0.75 oz simple · 3 oz cold club soda. Build over ice in a Collins glass, lemon wheel.

Named after a 19th-century practical joke (the "Tom Collins hoax" of 1874). The drink was invented to make the joke real.

"John Collins. — Take a large bar-glass; teaspoonful of powdered sugar; the juice of half a lemon; a wine-glass of Holland gin; two or three lumps of ice; fill up the tumbler with plain soda water and drink while it is foaming."

2 oz genever (Bols) · 1 oz lemon · 0.75 oz simple · soda. Build, ice, lemon wheel.

The original Collins, served with malty Dutch genever — not London dry. The Tom Collins came later when bartenders started using Old Tom gin.

"Gin Fizz. — 5 dashes lemon juice; 1 tea-spoonful powdered white sugar; 1 wine-glass Holland or Old Tom gin. Fill glass two-thirds with shaved ice. Shake, strain into fizz glass; fill up with Seltzer water and drink while effervescing."

2 oz gin · 0.75 oz lemon · 0.75 oz simple · 2 oz cold seltzer. Shake without soda, strain, top with seltzer.

The fizz format — "shake without bubbles, strain, top with bubbles" — is one of the great procedural inventions of the 19th century. Most "fizzes" served today are wrong: people add the soda before shaking.

"New Orleans Fizz (Ramos Fizz). — The juice of half a lime, the juice of half a lemon, one tablespoonful of powdered sugar, the white of one egg, one jigger of Old Tom gin, one-half jigger of cream, three drops of orange-flower water. Shake thoroughly in ice for at least five minutes, strain into a tall thin glass, and fill with Vichy."

2 oz Old Tom gin · 0.5 oz lemon · 0.5 oz lime · 0.5 oz simple · 1 egg white · 1 oz heavy cream · 3 drops orange flower water. Dry-shake 30 sec. Wet-shake 90 sec with one cube. Strain into chilled fizz glass. Top with 1 oz seltzer slowly.

Ramos's bartenders shook it for twelve minutes. The 1915 Mardi Gras saw twenty "shaker boys" working a relay line at the Stag Saloon. No drink before or since has required so much labor.

"Clover Club Cocktail. — The white of one egg, the juice of half a lemon, one tablespoonful of raspberry syrup, one wine-glass dry gin. Fill the shaker with cracked ice; shake until the shaker is frosted; strain and serve."

2 oz London dry gin · 0.75 oz lemon · 0.5 oz raspberry syrup (or 4 fresh raspberries muddled + 0.5 oz simple) · 1 egg white · optional barspoon dry vermouth. Dry-shake, wet-shake, double-strain. Three raspberries on a pick.

Named for the Philadelphia men's club where it was invented. By 1934 it was so déclassé H.L. Mencken called it "one of the worst pieces of bait offered to women." Now it's everywhere again.

"Pink Lady. — The white of an egg, two dashes of grenadine syrup, the juice of half a lemon, one glass of London dry gin. Shake well and strain."

1.5 oz gin · 0.5 oz applejack · 0.5 oz lemon · 0.5 oz real grenadine · 1 egg white. Dry-shake, wet-shake, double-strain.

Considered a "lady's drink" in 1950 and dismissed for that reason. It is in fact a fierce, tannic, applejack-driven sour — closer to a Jack Rose with foam than the saccharine drink of legend.

"Bee's Knees. — One-half lemon juice; one-half dry gin; one tea-spoonful honey. Shake well in ice and strain."

2 oz gin · 0.75 oz lemon · 0.75 oz honey syrup (3:1 honey to hot water). Shake, strain, lemon peel.

American Prohibition refugees in Paris invented it to mask bathtub gin. The honey is the trick. The name is 1920s slang for "the very best."

"Sidecar Cocktail. — Quarter lemon juice; quarter Cointreau; half cognac. Shake well in ice and strain into cocktail glass."

2 oz cognac · 0.75 oz Cointreau · 0.75 oz lemon. Shake, strain. Sugar rim is optional and post-1930s.

The earliest published spec is equal parts. The 2:1:1 most bartenders pour today is a 1990s dilution. The original is austere and cognac-forward.

"Between the Sheets. — One-third lemon juice; one-third Cointreau; one-third Bacardi rum; dash of brandy. Shake well in ice and strain."

1 oz cognac · 1 oz white rum · 1 oz Cointreau · 0.75 oz lemon. Shake, strain.

Two spirits in one drink, both at base strength. The result is more powerful than the sum of its parts — a Sidecar with extra weight.

"Vieux Carré. — One-third rye whiskey, one-third cognac, one-third sweet vermouth, dash Bénédictine, dash Peychaud's, dash Angostura. Stir in ice; strain; lemon peel."

1 oz rye · 1 oz cognac · 1 oz sweet vermouth · 1 barspoon Bénédictine · 1 dash Peychaud's · 1 dash Angostura. Stir, strain over fresh rock, lemon peel.

Six ingredients, six harmonies. The most ambitious New Orleans drink that isn't a Sazerac. Bergeron made it for the Hotel Monteleone's Carousel Bar — which still rotates.

"Blood and Sand. — 3/4 oz Scotch; 3/4 oz Cherry Brandy; 3/4 oz Sweet Vermouth; 3/4 oz Orange Juice. Shake well and strain."

0.75 oz blended Scotch · 0.75 oz cherry Heering · 0.75 oz sweet vermouth · 0.75 oz fresh orange juice. Shake, strain, expressed orange peel.

Named for the 1922 Rudolph Valentino bullfighter film. One of the only equal-parts cocktails that uses Scotch as a base — and the cherry-orange-vermouth interaction is unlike anything else.

"Rob Roy. — Same as a Manhattan, only Scotch whiskey is used."

2 oz blended Scotch · 1 oz sweet vermouth · 2 dashes Angostura. Stir, strain, brandied cherry or lemon peel.

Created at the Waldorf-Astoria in 1894 to celebrate the Broadway opening of the operetta of the same name. A Manhattan with a kilt.

"Bobby Burns Cocktail. — 1/2 Scotch Whisky; 1/2 Italian Vermouth; 3 Dashes Bénédictine. Stir well and strain into cocktail glass. Squeeze lemon peel on top."

1.5 oz Scotch · 1.5 oz sweet vermouth · 1 barspoon Bénédictine. Stir, strain, lemon peel.

A Rob Roy with a French monastic herbal liqueur poured over it. David Embury called it "one of the very finest of all Scotch whisky cocktails."

"Boulevardier. — Now is the time to enjoy this one with Erskinne Gwynne, who created this Cocktail. 1/3 Campari; 1/3 Italian Vermouth; 1/3 Bourbon Whiskey."

1.5 oz bourbon or rye · 1 oz Campari · 1 oz sweet vermouth. Stir, strain, orange peel.

Erskine Gwynne was an American expat who published a Paris magazine called The Boulevardier. He drank his Negronis with bourbon. Now we all do.

"An Americano in which the soda has been replaced by gin, at the request of Count Negroni — who has been around the world and grown tired of the lighter drink. Equal parts of three: Italian gin, Campari, sweet vermouth. Stir over ice, strain, half-orange." — paraphrased; no formal 1919 manuscript record exists.

1 oz London dry gin · 1 oz Campari · 1 oz sweet vermouth. Stir, strain over a large rock, expressed orange peel.

The drink the world finally caught up to a hundred years late. Negroni asked his bartender Fosco Scarselli to "strengthen" his Americano. Italy waited a century to declare it a national treasure.

"Americano. — Half Campari, half sweet vermouth, splash of soda water, served over ice in a tall glass with an orange slice."

1.5 oz Campari · 1.5 oz sweet vermouth · 2 oz cold soda. Build over ice, half-orange slice.

Named not for Americans but for the Italian boxer Primo Carnera's American victory tour, the drink existed for fifty years before anyone wrote it down. Hemingway orders one in Across the River and into the Trees.

"El Presidente Cocktail. — One-third white Bacardi rum, one-third dry vermouth, one-third pineapple syrup, dash of curaçao. Stir in ice; strain; orange peel."

2 oz aged white rum (Bacardí Reserva or Plantation 3 Star) · 1 oz dry vermouth (use Dolin Blanc for closer match) · 0.5 oz orange curaçao · 1 barspoon real grenadine. Stir, strain, orange peel.

The drink of the Cuban Sugar Trust years. American tourists drank it during Prohibition while their fortunes were being built on the same cane that made the rum.

"Hotel Nacional Special. — One and one-half jigger gold rum, half jigger apricot brandy, juice of half a lime, one tablespoon pineapple juice, dash of bitters. Shake hard with cracked ice and strain."

2 oz aged rum · 0.5 oz apricot liqueur (Rothman & Winter) · 0.75 oz lime · 0.75 oz pineapple juice · 1 dash Angostura. Shake hard, strain.

Tropical, not tiki. A pre-tiki cocktail from Havana before California ever pretended to be Polynesian.

"Airmail. — Juice of half a lime, one teaspoon honey, one ounce gold rum. Shake well and strain into a tall glass containing one cube of ice. Fill with cold champagne."

1.5 oz aged rum · 0.5 oz lime · 0.5 oz honey syrup · 3 oz dry champagne. Shake everything but champagne, strain into a flute, top with champagne.

The forgotten sibling of the French 75. Honey, rum, lime, champagne — invented to celebrate Cuba's first commercial airmail flights.

"French '75'. — 2 dashes gomme syrup; 2 dashes lemon juice; 1/3 calvados; 2/3 dry gin. Shake well and add a glass of champagne."

1 oz gin · 0.5 oz lemon · 0.5 oz simple · 3 oz dry champagne. Shake everything but champagne, strain into a flute, top with champagne, lemon peel.

Named for the French 75mm field gun of WWI, said to hit with the same kick. MacElhone's first published version uses calvados — the gin version is later.

"Champagne Cocktail. — (Use large bar-glass.) 1 lump of sugar; 1 or 2 dashes of bitters; 1 small piece of lemon-peel; fill the tumbler one-third with broken ice; fill it up with wine, and stir with a spoon."

1 sugar cube · 2 dashes Angostura · 4 oz brut champagne · lemon peel. Saturate the sugar cube with bitters, drop into a flute, top with champagne, expressed lemon peel.

162 years old and still on every wedding menu. The original four-ingredient cocktail. Thomas had it in his very first book.

"Stinger. — 1/3 White Crème de Menthe; 2/3 Brandy. Stir well and strain into cocktail glass."

2 oz cognac · 0.75 oz white crème de menthe. Stir or shake hard with crushed ice, strain.

James Bond drinks one in Diamonds Are Forever. Cary Grant drinks two in Kiss Them for Me. After-dinner, sharp as a slap, no longer poured.

"Alexander Cocktail. — 1/3 Crème de Cacao; 1/3 Sweet Cream; 1/3 El Bart Gin. Shake well in a mixing glass with cracked ice, strain and serve."

1.5 oz London dry gin · 1 oz crème de cacao (white) · 1 oz heavy cream. Shake hard, strain, fresh nutmeg.

Yes — the original was made with gin, not brandy. The Brandy Alexander is a 1930s mutation. Try the gin original and you'll never order the brandy version again.

"Grasshopper. — One-third green crème de menthe; one-third white crème de cacao; one-third heavy cream. Shake very well with ice; strain; serve with cherry."

1 oz green crème de menthe · 1 oz white crème de cacao · 1 oz heavy cream. Shake hard, strain.

Tujague's was New Orleans's second-oldest restaurant. Guichet entered the Grasshopper in a New York cocktail competition and took second place. The drink that proves dessert can be fierce.

"Mint Julep. — Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add one and one-half wine-glass of Cognac brandy, and fill the glass with fine shaved ice. Then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the form of a bouquet. Arrange berries and small pieces of orange on top in a tasty manner, dash with Jamaica rum, and sprinkle white sugar on top."

2.5 oz cognac (or bourbon for the Kentucky version) · 0.5 oz simple · 8–10 mint leaves · 0.25 oz dark Jamaican rum float. Lightly press mint with sugar in a julep cup, pack with crushed ice, build, churn with a spoon, mound more ice, mint bouquet, rum float, straw cut short.

Cognac, not bourbon. Topped with Jamaican rum. Decorated with berries. The original julep was a five-ingredient masterpiece — the bourbon-only Kentucky Derby version is a poor cousin.

"Brandy Smash. — Half a tablespoonful of white pulverized sugar; one tablespoonful of water, mixed well with sugar; one wine-glass of brandy; fill the glass with shaved ice. Use two or three sprigs of mint, the same as in the recipe for mint julep. This is a very pleasant drink, and is intended for parties who prefer this style."

2 oz cognac, rye, or gin · 0.5 oz simple · 6–8 mint leaves. Lightly muddle mint and simple in a mixing tin. Add spirit, shake briefly with crushed ice, dump into a rocks glass, mint bouquet.

The forgotten template — a julep without ceremony. Thomas describes it as "a julep on a smaller plan." One sprig of mint stands between obscurity and revival.

"Brandy Crusta. — Crust the rim of the glass with white sugar; cut a piece of lemon peel the size of an orange in one continuous spiral; place this peel inside the glass so that it lines the entire interior. Then take a small bar-glass, fill one-third with shaved ice, add a few drops of bitters, a wine-glass of brandy, a tea-spoon of Curaçao, half a tea-spoon of lemon juice. Stir well, strain into the prepared glass, dress with a slice of orange."

2 oz cognac · 0.5 oz orange curaçao · 0.25 oz lemon · 1 dash Angostura · 1 barspoon maraschino. Sugar-rim a small wine glass, line with a long lemon peel. Stir, strain into prepared glass.

The Sidecar's grandfather and the missing link between sours and aromatic cocktails. Thomas called it "an ornamental drink." David Wondrich calls it the most important cocktail of the 19th century.

"Japanese Cocktail. — Take 1 tablespoonful of orgeat syrup; 1/2 teaspoonful Bogart's bitters; 1 wine-glass brandy; 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon."

2 oz cognac · 0.5 oz orgeat (almond syrup) · 2 dashes Angostura (Bogart's is extinct). Stir, strain, expressed lemon peel.

Created in 1860 by Thomas to honor the first Japanese embassy to America. Almond, brandy, bitters — three ingredients, one of the great drinks. Almost no one knows it exists.

"Improved Whiskey Cocktail. — Take a wine-glass of whiskey; two dashes Boker's bitters; three dashes gum syrup; two dashes maraschino; one dash absinthe; one small piece of lemon peel. Fill one-third full of fine ice; shake and strain into a fancy cocktail glass."

2 oz rye · 1 dash Angostura (sub Boker's) · 1 barspoon simple · 1 barspoon maraschino · 1 dash absinthe · expressed lemon peel. Stir, strain.

The 1876 "improvement" on the Old-Fashioned. Add maraschino. Add a whisper of absinthe. The Old-Fashioned with a tuxedo on.

"Widow's Kiss. — Half a pony Yellow Chartreuse; half a pony Bénédictine; one pony apple brandy; two dashes Angostura bitters. Mix well, strain into cocktail glass, place a strawberry on top."

1.5 oz applejack (Laird's bonded) · 0.75 oz yellow Chartreuse · 0.75 oz Bénédictine · 2 dashes Angostura. Stir, strain, strawberry on a pick.

Three monastic herbal liqueurs poured over American apple brandy. A drink no one orders that everyone who tries it remembers for years.

"Saratoga Cocktail. — 2 dashes Angostura bitters; 1/3 brandy; 1/3 whiskey; 1/3 sweet vermouth. Shake well in a mixing-glass with ice and strain into cocktail glass. Add a slice of lemon and serve."

1 oz cognac · 1 oz rye · 1 oz sweet vermouth · 2 dashes Angostura. Stir, strain, lemon slice.

Two base spirits, equal vermouth, no garnish but a wedge. The name comes from Saratoga Springs, NY — playground of the 19th-century rich. Almost extinct.

"Twentieth Century. — One-and-a-half ounces gin; half ounce crème de cacao (white); half ounce Lillet; half ounce lemon juice. Shake well and strain into cocktail glass."

1.5 oz London dry gin · 0.5 oz Cocchi Americano (or Lillet Blanc) · 0.5 oz white crème de cacao · 0.75 oz lemon. Shake, strain, lemon peel.

Named for the Twentieth Century Limited, the New York–Chicago luxury train. Chocolate, citrus, gin, fortified wine — every modernist mixologist's favorite curveball.

"Apple Toddy. — Take one tablespoonful of fine white sugar; one wine-glass of cider brandy (apple jack); half of a baked apple. Fill the tumbler two-thirds full of boiling water, and grate nutmeg on top."

2 oz applejack (or rye, or rum) · 0.5 oz honey · 0.25 oz lemon · 4 oz boiling water. Stir in a heated mug, fresh nutmeg, lemon wheel and clove.

American taverns sold toddies before they sold cocktails. The apple-and-applejack version Thomas printed in 1862 is the missing-link toddy — fruit, spirit, sugar, hot water.

"Tom and Jerry. — 5 lbs. of sugar; 12 eggs; 1/2 small glass of Jamaica rum; 1 1/2 teaspoonful of ground cinnamon; 1/2 teaspoonful of ground cloves; 1/2 teaspoonful of ground allspice. Beat the whites of the eggs to a stiff froth, and the yolks until they are thin as water; then mix together, and add the spice and rum, thicken with sugar until the mixture attains the consistence of a light batter. To deal out a portion: take a small bar-glass; one tablespoonful of the mixture; one wine-glass of equal parts of brandy and rum; fill the glass with boiling water; grate nutmeg on top."

Batter: 12 eggs separated · 1.5 cups sugar · 1 oz Jamaican rum · spice. Whites stiff, yolks thin, fold together with sugar and rum. To serve: 2 tbsp batter · 1 oz cognac · 1 oz Jamaican rum · 4 oz boiling water in a heated mug. Fresh nutmeg.

Thomas claimed he invented it. The "Tom and Jerry bowl" was on every American bar from 1860 to 1920. Then it vanished. A hot, foamy, spirited custard — the original holiday drink, and the strangest thing in the entire Codex.