Classic Mixology: Cocktail & Mixed Drink Recipes

Amaranth Cocktail

ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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2 dash Angostura bitters

Ingredient: Angostura bitters

What it is:  Bitters

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1 1/2 jigger whiskey

Ingredient: whiskey

What it is:  Whiskey
Broad category of alcoholic beverages that are distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn (maize). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.

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seltzer water

Ingredient: seltzer water

Also Known As:  soda water, sparkling water, fizzy water What it is:  Additive
Water which is carbonated and thus made effervescent by the addition of carbon dioxide gas under pressure. In 1767 Englishman Joseph Priestley invented soda water, also known as Carbonated water, when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England.

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sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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fine

Fine ice in a mixing-glass, two dashes Angostura bitters, one jigger whiskey. Mix, strain into a whiskey-glass, and fill up with seltzer; then take a very little fine sugar in a small bar-spoon and stir into the cocktail. Drink during effervescence.