Durkee

Bartender's Manual by Theodore Proulx (1888, p.20) — Theodore Proulx 1888

1. Prepare the drink the same as Proulx's John Collins, keeping the peel on the lemon.
2. Use Jamaica rum in place of Tom gin.
3. Add a flavor of curacoa.

Summary

A Collins-like rum long drink showing how the template was already being repurposed in 1888.

Durkee is useful because it shows the Collins architecture becoming a transferable service grammar rather than a single fixed gin drink.

The source's by-reference construction is historically meaningful: bartenders were expected to understand the Collins template well enough to transpose it on the fly.

Compared with John Collins, this version leans rumward and picks up an orange-liqueur accent.

Mixed Drinks by Herbert W. Green (1895, p.63)

1. Muddle the lemon and sugar in a mixing glass, then add fine ice, Jamaica rum, and Curacao.
2. Shake well, strain into a cooled thin lemonade glass, fill with club soda, stir, and serve.

Ice: Fine ice

This is a good long-drink checkpoint because it keeps a rum-and-Curacao Collins-like service distinct from both straight punches and plain highballs.

The drink's identity lies in the muddled lemon base and final club-soda lengthening.

The Mixicologist by C. F. Lawlor (1895, p.25) — C. F. Lawlor 1895

1. Put one lemon with peel on and one spoonful sugar into a mixing glass and muddle well.
2. Fill two thirds full with fine ice.
3. Add the Jamaica rum and curaçao.
4. Fill with club soda, carefully stir, and strain.

Nose

Bright lemon peel, orange liqueur, and rum rise through the soda.

Palate

It is richer than a plain Collins because the curaçao softens and rounds the citrus-rum frame.

Finish

The finish is sparkling, citrusy, and lightly tropical.

Summary

A rum-based long drink showing the Collins/highball grammar spreading beyond gin and whiskey.

Durkee is useful because it shows a Collins-like architecture applied to rum and orange liqueur. That helps trace how the long-drink template becomes more general by the 1890s.

The careful stir matters because the drink is already charged with soda. The muddled lemon-peel base gives it more texture than a simple squeeze.

Compared with John Collins, Durkee is more liqueured and rum-shaped. It shows the long-drink family becoming stylistically varied rather than formulaically fixed.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.34) — Lowe 1904

1. Shake the ice, lemon juice, sugar, Jamaica rum, and curacoa.
2. Strain into a thin lemonade glass, fill with Club soda, stir, and serve.

Nose

Citrus and orange liqueur rise over dark rum spice.

Palate

Durkee is useful because it sits right on the line between Daisy, Collins, and long sour logic, which is exactly where a lot of practical bar evolution happened.

Finish

The finish is sparkling, citric, and warmly rummy.

Summary

A rum long sour from the Daisy-Collins borderland.

The Buffet Blue Book by John H. Considine (1912, p.30)

1. Shake the lemon juice, sugar, fine ice, Jamaica rum, and curacoa well.
2. Strain into a thin lemonade glass, fill with club soda, stir, and serve.

Ice: Fine ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.107)

1. Muddle the lemon and sugar, add rum and ice, and fill with soda.

Ice: Ice