Whiskey Cocktail

Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 67

³/₄ 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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shaved

2 to 3 dash gum syrup

Ingredient: gum syrup

Also Known As: Gomme syrup What it is: Syrup

An ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.

Substitution: simple syrup

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1 ¹/₂ to 2 dash Boker's bitters

Ingredient: Boker's bitters

What it is: Bitters

Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.

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1 to 2 dash Curaçao

Ingredient: Curaçao

Also Known As: Curaçoa What it is: Bitters

Liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao. Earlier versions were based on brandy or rum but now use neutral spirits.

Substitution: Triple sec

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1 wine-glass 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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(Use a large bar glass.)

Stir up well with a spoon and strain it into a cocktail glass and squeeze a piece of Lemon peel on top, and serve.

This drink is without doubt one of the most popular American drinks in existence.