Tract · Cocktails

Punch · Built in glass · Historical · complexity 4/5

American Beauty

Mahoney's American Beauty is a port-dashed tall drink combining creme de menthe, orange juice, brandy, and French vermouth over shaved ice.

sweet · minty · orange · winey · refreshing · showy

Served in Tall thin glass. Ice: Shaved ice.

Variants (6)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.211)

0.5 orangeorange juice — juice of one-half an orangeacid
0.5 jiggerbrandy — good brandybase
1 teaspoonfulcreme de menthe — Creme de Menthebase
fruit — fruits and a sprig of green mintgarnish
0.5 jiggerFrench vermouth — French Vermouthmodifier
ice — shaved iceother
port wine — Dash the top with port wine.other
1 small spoonfulsugar sweetener
  1. Put the creme de menthe into a tall thin glass and fill it with shaved ice.
  2. In another glass mix the orange juice, sugar, brandy, and French vermouth, then pour into the first glass.
  3. Dash the top with port wine, dress with fruits and a sprig of green mint, and serve with a straw.

Garnish: Fruit and green mint

Ice: Shaved ice

Bartenders' Manual by Bartenders Association of America (1913, p.13)

0.5 orangeorange juice — Orange juiceacid
0.5 jiggerbrandy — Brandybase
1 teaspooncreme de menthe — Creme de menthebase
0.5 jiggerFrench vermouth modifier
ice — Shaved iceother
1 dashport wine — Port wineother
1 small spoonfulsugar — Sugarsweetener
  1. Add creme de menthe to the glass and fill with shaved ice.
  2. Mix the remaining ingredients except the port, pour into the prepared glass, then dash port on top.
  3. Dress with fruit and mint and serve with a straw.

Garnish: Fruit and mint sprig

Ice: Shaved ice

Manual del Cantinero by John Escalante (1915, p.2)

1 tsplemon juice — Zumo de limónacid
0.5cognac — Coñacbase
1 tsppowdered sugar — Azúcar en polvobase
mixed fruit — fruta variadagarnish
0.5French vermouth — Vermouth Francésmodifier
1 tspgreen mint — Menta verdeother
  1. Half-fill a refreshment glass with fine ice.
  2. Add the ingredients, stir well, top with mixed fruit, and serve with straws.

Garnish: Mixed fruit

Ice: Fine ice

370 Recettes de Cocktails by Jean Lupoiu (1928, p.10)

0.17orange juice — jus d'orangeacid
Seasonal fruit — fruits de saisonbase
0.33dry vermouth — Vermouth Noilly Pratmodifier
1 wholemint — feuille de menthe fraîcheother
0.17Grenadine — Grenadinesweetener
  1. Place seasonal fruit and cracked ice in a large glass.
  2. Add the grenadine, orange juice, dry vermouth, and fresh mint, then serve with straws.

Garnish: Seasonal fruit and mint

Ice: Cracked ice

The Art of Mixing by James A. Wiley and Helene M. Griffith (1932) — Wiley 1932, opening A-B recipe run

0.17 partOrange juice (fresh) — Orange juiceacid
0.33 partcognac base
1 teaspooncreme de menthe base
piecesFresh fruit garnish
0.33 partdry vermouth — French Vermouthmodifier
1 sprigfresh mint other
sprinkleport wine other
0.17 partGrenadine sweetener
  1. Put creme de menthe and ice in a large glass. Mix orange juice, French vermouth, grenadine, and Cognac separately, merge into the larger glass, add a sprinkle of port wine, fruit, mint, and a straw.

Garnish: Fresh fruit and mint

Ice: Much ice

Café Royal Cocktail Book by W. J. Tarling (1937, p.33)

0.25 partorange juice acid
0.25 partbrandy base
1 dashcreme de menthe — Crème de Menthebase
0.25 partFrench vermouth modifier
port wine — Top with a little port wine.other
0.25 partGrenadine sweetener
  1. Shake the creme de menthe, orange juice, grenadine, French vermouth, brandy, and ice well.
  2. Strain into a medium size glass, top with a little port wine, and serve.

Ice: Ice

See also: Invisible Gin Highball, Police Gazette Gold Medal Punch