Variants (8)
Bartender's Manual by Theodore Proulx (1888, p.38) — Theodore Proulx 1888
- Fill a sherry glass with fine ice and fit a lemon peel around the inside rim.
- Fill the glass with yellow Chartreuse.
Garnish: Lemon peel
Ice: Fine ice
- Summary
- A compact liqueur service showing how much ritual even very small drinks could still carry.
Sam Ward is useful because it preserves a tiny cordial-style service that later cocktail histories often ignore.
The fitted lemon peel and ice-packed sherry-glass service are the point of the drink.
Compared with pousse-cafe service, this is less layered but just as dependent on glass ritual and proportion.
Modern American Drinks by George J. Kappeler (1895, p.101) — George J. Kappeler 1895
- Fill a claret glass with very fine shaved ice.
- Fit the rind from a slice of lemon on the inside of the rim.
- Place a small twisted piece of lemon peel in the centre and fill up with the desired liqueur.
Garnish: Lemon peel
Ice: Very fine shaved ice
- Nose
- Cold liqueur and fresh lemon oil make the drink aromatic before it is sweet.
- Palate
- This is part frappe, part after-dinner cordial, using shaved ice and lemon oil to sharpen very sweet liqueurs into a more elegant service.
- Finish
- The finish is cool, perfumed, and lingeringly sweet.
- Summary
- A liqueur-over-ice service that sits between frappe and after-dinner cordial ritual.
The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.59)
- Place the rind of one lemon in a cocktail glass and fill with fine ice.
- Fill the glass with yellow Chartreuse.
Garnish: Lemon rind.
Ice: Fine ice
This is a useful checkpoint for tiny named liqueur service surviving in a domestic 1901 mixed-drinks chapter.
The service is intentionally minimal: peel, fine ice, and the liqueur itself.
Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.119)
| cognac — Add to fill the glass. | base |
| 1 | lemon peel — Peel one bright clean lemon in one long string and arrange inside the glass. | base |
| 0.33 glass | kummel — Fill one-third full. | modifier |
| 0.33 glass | yellow chartreuse — yellow chartreuse | modifier |
| ice — shaved ice | other |
- Arrange the long lemon peel around the inside of a fancy stem glass and fill the center with shaved ice.
- Fill one-third with kummel, one-third with yellow Chartreuse, add Cognac to fill the glass, and serve with small straws.
Garnish: Long spiral lemon peel
Ice: Shaved ice
Daly attributes the drink to the New York connoisseur Sam Ward and treats it as a luxury palate drink.
The lemon-peel lining and center-packed shaved ice are the defining service details.
Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.89)
- Line a cocktail-glass with lemon peel, fill with shaved ice, fill the glass with yellow Chartreuse, and serve with a straw.
Ice: Ice
Jack's Manual by J. A. Grohusko (1910, p.78)
| 1 long peel | lemon peel — Peel a lemon in one string and set it into the glass. | base |
| 1 portion | yellow chartreuse — Fill with yellow Chartreuse. | modifier |
| ice — fine shaved ice | other |
- Set the long lemon peel into a cocktail glass and fill the glass with fine shaved ice.
- Fill with yellow Chartreuse and serve with straws.
Garnish: Long lemon peel
Ice: Fine shaved ice
The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.70)
- Cup a small lemon and fill with fine ice and Yellow Chartreuse.
Café Royal Cocktail Book by W. J. Tarling (1937, p.185)
- Mix.