Whisky Cocktail — The Cocktail Ontologist

Variants (10)

Cooling Cups and Dainty Drinks by William Terrington (1869, p.191) — Terrington 1869

0.5 gill	whisky	base
1 teaspoonful	bitters	bitter
2 drops	cinnamon essence — essence of cinnamon	other
0.5 pound	ice — pounded ice	other
	syrup — Sweeten with syrup.	sweetener

Combine the whisky, bitters, cinnamon essence, and syrup.
Add the pounded ice and serve.

Ice: Pounded ice

This is a lean later-nineteenth-century whisky cocktail witness with essence use replacing more elaborate citrus garnish language.

The cocktail is essentially a syrup-and-bitters iced build rather than a stirred aromatic in the later twentieth-century sense.

Barkeepers' Ready Reference by A. V. Bevill (1871, p.50)

	lemon peel — By reference to Gin Cocktail.	acid
0.5 spoonful	syrup — Or a spoonful of sugar, by reference to Gin Cocktail.	base
1 wineglass	Whiskey — whisky	base
	cocktail bitters — bitters	bitter
0.5 spoonful	curacao — curacoa	modifier

Make the drink the same as Gin Cocktail, using whisky in place of gin.
Shake with ice.
Strain and serve.

Garnish: Lemon peel

Ice: Fill with ice

Scientific Bar-Keeping by E. N. Cook & Co. (1884, p.8)

1 piece	lemon peel — Small piece.	acid
4 dash	gum syrup — 3 or 4 dashes.	base
1 wine glass	whisky	base
2 dash	bitters	bitter
2 dash	curacao — Curacoa	modifier

Add the syrup, bitters, whisky, curacao, and lemon peel to a small bar glass.
Fill one-third full of fine ice and shake well.
Strain into a glass.

Garnish: Lemon peel

Ice: Fine ice

Drinks a La Mode by Mrs de Salis (1891, p.16) — Drinks a La Mode 1891

0.5 gill	whisky	base
1 teaspoon	bitters	bitter
2 drop	cinnamon essence — essence of cinnamon	other
0.5 pound	pounded ice	other
	simple syrup — syrup	sweetener

Combine whisky, bitters, cinnamon essence, syrup, and pounded ice.

Ice: Pounded ice

Drinks of All Kinds For All Seasons by Frederick Davies and Seymour Davies (1896, p.29) — Drinks of All Kinds 1896

1 piece	lemon peel	acid
30 drop	gum syrup	base
1 wineglass	Irish or Scotch whisky	base
10 drop	Angostura bitters	bitter

Add gum, bitters, whisky, and shaved or pounded ice to a small tumbler, shake well, strain into a fancy wineglass, and top with lemon peel.

Garnish: Lemon peel

Ice: Shaved or pounded ice

Bariana by Louis Fouquet (1896, p.30) — Bariana 1896, No. 30

1 zest	lemon peel — lemon zest	acid
3 dash	Angostura bitters — angostura	base
fill	Scotch whisky — scotch whisky	base
3 dash	creme de noyau — noyaux	modifier
3 dash	curacao	modifier

Stir ingredients well with ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

156 Recettes de Boissons Americaines by Niels Larsen (1899, p.7) — Larsen 1899, cocktails section

1 zest	lemon peel — zeste de citron	acid
1 Madeira glass	Scotch whisky — scotch whisky	base
2 teaspoon	simple syrup — sirop de sucre	base
6 drop	Angostura bitters — angostura	bitter
1 teaspoon	curacao	modifier

Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws.

Garnish: Expressed lemon peel

Ice: Crushed ice

Bartenders' Manual by Bartenders Association of America (1913, p.44)

0.75 glass	ice — Fine ice	base
1 wineglass	whisky — Whisky	base
1.5 dash	Angostura bitters — One or two dashes.	bitter
1.5 dash	curacoa — Curacoa	modifier
2.5 dash	gum syrup — Gum syrup	sweetener

Stir well, strain into a cocktail glass, and twist lemon peel on top.

Garnish: Lemon peel

Ice: Fine ice

Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes by Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited (1924) — Angostura Centenary 1924, whisky and Angostura

1 twist	lemon peel	acid
0.5 wineglass	crushed ice	base
0.5 wineglass	whisky — whisky	base
0.5 teaspoonful	Dr. Siegert's Angostura Bitters	bitter
1 whole	sugar lump	sweetener

Beat well with crushed ice and pour into a cocktail glass.

Garnish: Twisted lemon peel

Ice: Crushed ice

L'Art du Shaker by Dominique Migliorero (1925, p.72)

2 dash	Angostura bitters	base
1 liqueur glass	whisky — Whisky	base
1 whole	Cherry — Cherry	garnish
2 dash	curacao — Curacao	modifier

Stir very cold, strain into a cocktail glass, and serve with a cherry.

Garnish: Cherry

See also: Brandy Cocktail, Manhattan Cocktail