Riding Club Cocktail

1900

Source: Modern American Drinks page: 40

¹/₂ large bar glass 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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fine

1 dash Angostura bitters

Ingredient: Angostura bitters

What it is: Bitters

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1 bar-spoonful Horsford's acid phosphate

Ingredient: Horsford's acid phosphate

What it is: Additive

Prepared according to the directions of Prof. Eben Norton Horsford, this was a syrup of calcium phosphate used in drinks. It was a "a tonic for tired brain, physical exhaustion, nervousness, indigestion, etc. etc." that was produced by the Rumford Chemical Works in Providence, R. I. Produced between 1868 and the early 1940's, it's no longer available today. Lemon juice can be used as a substitute.

Substitution: lemon

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1 jigger calisaya

Ingredient: calisaya

Also Known As: calasaya, calisaia What it is: Bitters

Quinine herbal digestive bitters made from the medicinally active bark of the Chincona tree. The bark is stripped from the tree, dried and powdered, contains a variety of alkaloids, including the anti-malarial compound quinine, which interferes with the reproduction of malaria-causing protozoa. As a medicinal herb, cinchona bark is also known as Jesuit's Bark or Peruvian bark.

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Mixing-glass half-full fine ice, one dash Angostura bitters, a small bar-spoonful Horsford acid phosphate, one jigger calasaya. Mix and strain into cocktail-glass.