Tract · Cocktails

Non-alcoholic · Shaken · Historical · complexity 2/5

Milk Shake

Applegreen's milk shake is an egg, sugar, and milk shaken cold, showing the soda-fountain edge of the bar book.

sweet · creamy · comforting · casual · brunch · refreshing

Served in Lemonade glass. Ice: Small amount.

Family

Variants (4)

Applegreen's Bar Book by John Applegreen (1904, p.52) — Applegreen 1904

1 wholeegg — eggbase
milk — milkdilution
ice — iceother
1 tbspsugar — sugarsweetener
  1. Shake the egg, sugar, ice, and milk well in a small mixing glass.
  2. Strain into a lemonade glass and finish with a little nutmeg if desired.

Garnish: Nutmeg, optional

Ice: Small amount

Nose
Milk and nutmeg dominate the aroma.
Palate
This is useful because it records the overlap between bartending manuals and the emerging fountain-style milk drink repertoire.
Finish
The finish is soft, sweet, and creamy.
Summary
A simple early milk-shake service from the temperance and restorative borderland.

Jack's Manual by J. A. Grohusko (1910, p.66)

0.25 portionRaspberry syrup — Source gives 25% raspberry syrup.base
2 lumpsice other
  1. Shake the raspberry syrup and ice.
  2. Strain and serve.

Ice: 2 lumps of ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.62)

1 lumpice — Icebase
milk — Milkdilution
1 tablespoonsugar — Sugarsweetener
syrup — Preferred syrupsweetener
  1. Shake the ice, sugar, chosen syrup, and milk well and serve with a straw.

Ice: Ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.39)

1 lumpice — Used in the mixing glass.base
milk — Fill up the glass.dilution
2 teaspoonfulsfruit syrup sweetener
1 teaspoonfulsugar — bar sugarsweetener
  1. Put the ice, sugar, and fruit syrup in a large mixing glass, then fill with milk.
  2. Shake, remove the ice, and serve.

See also: Milk Punch, Boston Cooler