The knickerbocker has been around for over 160 years. Even if it is no longer as ubiquitous as it once was, it is by no means outdated. It deserves to be as popular as it once was.
60 ml Cruzan Single Barrel rum 20 ml Combier Triple Sec 10 ml D’Arbo raspberry syrup 10 ml lemon juice
Preparation: Shaken and served in a large tumbler with small ice cubes.
Alternatively and currently preferred by us:
60 ml Doorly’s XO rum 20 ml Hiebl Bitterorangengeist 10 ml Freimeister Himbeere 5 ml sugar syrup (2:1) 10 ml lemon juice
Preparation: Shaken 60 times (20 seconds) with 3 ice cubes.
Another alternative is Oliver Ebert’s recipe from Becketts Kopf in Berlin. The original instructions are “6.0 Don Q 7 year rum; 1.3 raspberry liqueur; 1.0 lemon juice; 0.5 Curacao; 0.5 sugar syrup; shake and serve in a tumbler on shaved ice. Garnish with seasonal fruit.” We have modified the recipe to suit our possibilities:
60 ml Doorly’s XO Rum 5 ml Curaçao maison * 12,5 ml Freimeister Himbeere (raspberry liqueur) 5 ml sugar syrup (2:1) 10 ml lemon juice
Preparation: Shaken 60 times (20 seconds) with 3 ice cubes. * Curaçao maison: 16 g sugar dissolved in 50 ml Hiebl Bitterorangengeist (bitter orange eau de vie).
Knickerbocker (by Tad Shell, in Whitfield: Here’s How, 1941).
A mixed drink called ‘Knickerbocker’ was first mentioned in 1843 on a drinks menu at the Concert Hall in Boston; Peter Brigham offered it on it. [4][14-405] It is advertised in a Baltimore Sun advertisement of 19 October 1852. [9]
In an autobiography published in 1859, the author gives an account of his time in Paris. He refers to December 11, 1848, when Louis Napoleon Bonaparte won the first presidential election in the history of France; he then established a dictatorship with the coup d’état of December 2, 1851, and proclaimed himself Emperor in 1852 and France the Second Empire. [15-108][16] So sometime between 1852 and 1859, the author must have been in Paris, and he reports: “To the Pale ale loving English, for it is in every John Bull’s mouth you meet, let me speak of the American shades, 50, Rue Rivoli, kept by Mrs. Prior, who is civility itdels, and keeps some fine Clarets and other wines, and our celebrated Bass, but only in quarts; I have sat in that snug little parlour, with some “bon vivants de Paris,” while 70,000 of the French army have paid “salaam” to the Emperor Napoleon, and memory has brought out in bold relief the “Coup d’Etât,” and 11th December 1848!! I was in Paris at that time. The restaurant Leblond, 1o, Boulevard des Italiens, is a splendid place; here they make all kinds of American drinks, such as Night Cap Cocktail, Pig and Whistle ditto, Egg Nogg, Silver Top, Knickerbocker, Ching-ching, Brandy Smash, Poney Punch, &c., &c., some of which are delightfully effervescing drinks.” [15-108]
The Knickerbocker spread and by the 1850s was available in the USA, Canada, London and even Paris. However, we do not have a recipe from this period. The first printed recipe appears in Jerry Thomas’ book ‘How to Mix Drinks, or The Bon Vivant’s Companion’. Since various recipes have been in circulation from the beginning, we do not know which is most similar to that of Peter Brigham. In any case, Jerry Thomas’ recipe is now understood to be the established standard: [14-405]
Knickerbocker (Jerry Thomas, 1862)
(Use a small bar glass) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 2 teaspoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1/2 teaspoonful of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup;
Daguerreotype of Washington Irving alias Diedrich Knickerbocker, c. 1860. [1]
Who invented the knickerbocker and where it came from can no longer be determined. However, it probably originated in New York, where the term “knickerbocker” was on everyone’s lips and was used to describe a wide variety of things. [4]
His name comes from the satire “A History of New York”, published in 1809 by Washington Irving under the pseudonym Diedrich Knickerbocker. The main character is called Jensen Knickerbocker, and the satire describes the first settlers of New York, then called Nieuw Amsterdam. They came from Holland and wore calf-length knee-breeches. These knee-breeches were also called knickerbockers in the 1850s; they were also understood to refer to a Dutch-born member of the New York aristocracy with his old-fashioned behaviour, and the name became a nickname for New York patricians.
Herman Knickerbocker. [13]Washington Irving took the name “Knickerbocker” from his friend Herman Knickerbacker (1779-1855), a great-grandson of Harmen Jansen van Wijhe (c. 1650 – c. 1720) and changed it to Knickerbocker. Harmen Jansen came from the van Wye family, also called himself van Bommel in the New World, because Bommel is the place he came from. In 1882 he also signed himself Hermen Jansen van Wyekycback(e). In 1682 he is also listed with the surname Kinnekerbacker. In the following years there are numerous alternative spellings such as Knickelbacker, Knickerbacker Van Wyye, Kinckerbacker, Nyckbacker or Kynckbacker. With the success of Washington Irving’s book, some family members then adopted the name Knickerbocker. [5][6][7][8][11][12][13]
Diedrich Knickerbocker: A History Of New York, 1809. [2]
The drink was perhaps named after Diedrich Knickerbocker. Perhaps also after the nickname of the New York patricians, perhaps after the Knickerbocker Boat Club founded in 1811, perhaps after the Knickerbocker Base Ball Club founded in 1845. However, there is another possibility: the Knickerbocker belongs to the “lesser punches”, it is a “smaller” punch made in a glass and for only one person. So it is also possible that this “shortened” punch was given this name in allusion to the likewise “shortened” calf-length trousers popular in the 1850s, which were also called knickerbockers at that time. [4][9]
In any case, the Knickerbocker drink was extremely popular in the 1850s and 1860s. [4] Even if it was no longer so ubiquitous in the years that followed, it was still present at all times, as the collection of recipes shows.
The recipes have remained surprisingly constant. Although occasionally there are drinks called “Knickerbocker” that have nothing to do with the original, these are clearly in the minority. Santa Cruz or St. Croix rum is predominantly recommended, and as we have discovered in our own tastings, this rum is indeed ideally suited for a Knickerbocker. Jamaica rum, which is also often mentioned, is too dominant. From the 1920s onwards, orange juice is also often added. Classically, the drink is served on crushed ice with a straw and – very much a drink of the 1850s and 1860s – garnished with a rich decoration of fruit. In the absence of crushed ice, and because we shy away from the effort of making it, we use small ice cubes of about 1 cm edge length, which by the way works very well.
If you don’t know the Knickerbocker yet, give it a try! What was written in the New York World in 1882 still applies: “in the resume of what is good to drink in the summer-time the Knickerbocker should not be forgotten“. So don’t forget how good a Knickerbocker tastes in summer – but there’s nothing wrong with it in winter either.
http://catalog.hathitrust.org/Record/100855998: Diedrich Knickerbocker (Washington Irving): A history of New York, from the beginning of the world to the end of the Dutch dynasty. Containing among many surprising and curious matters, the unutterable ponderings of Walter the Doubter, the disastrous projects of William the Testy, and the chivalric achievments of Peter the Headstrong, the three Dutch governors of New Amsterdam; being the only authentic history of the times that ever hath been, or ever will be published. New York, Inskeep & Bradford, 1809.
https://archive.org/details/historyofnewyork00kniciala: Diedrich Knickerbocker (Washington Irving): A history of New York : from the beginning of the world to the end of the Dutch dynasty; being the only authentic history of the times that ever hath been published. London, Thomas Tegg, 1839.
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. New York 2007, ISBN 978-0-399-53287-0. Page 104.
1862 Jerry Thomas: How to Mix Drinks. Seite 72. Knickerbocker.
(Use small bar glass.) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 2 teaspoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1/2 teaspoonful of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 72. Knickerbocker.
(Use small bar glass.) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 2 teaspoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1 teaspoonful of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 207. Knickerbocker à la Monsieur.
To the strained juice of 1 lemon, or orange, add 2 tablespoonfuls of raspberry syrup, 1 wine-glass of Jamaica rum, table- spoonful of Curaçoa; mix in soda-water glass; add balance with shaven ice.
1871 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 46. Knickerbocker.
Use a tumbler. Take 1 lime or a small fresh lemon, squeeze out the juice; put the rind and juice into the glass, 2 tea- spoonfuls of raspberry syrup, wineglass rum, half liqueur glass of curaçoa, small quantity of shaved ice; shake well, and ornament with berries in season. If not sweet enough, add more raspberry syrup. We recommend the Anglo-American Soda Water Co. for fruit syrups.
1872 Edward Ricket: The Gentleman’s Table Guide. Seite 46. Knickerbocker.
USE a tumbler. Take 1 lime or a small fresh lemon, squeeze out the juice; put the rind and juice into the glass, 2 tea- spoonsful of raspberry syrup, wineglass rum, half liqueur glass of Curasao, small quantity of shaved ice; shake well, and ornament with berries in season. If not sweet enough, add more raspberry syrup. I recommend the Anglo-American Soda Water Co. for fruit syrups.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 207. Knickerbocker à la Monsieur.
To the strained juice of 1 lemon, or orange, add 2 tablespoonfuls of raspberry syrup, 1 wine-glass of Jamaica rum, table- spoonful of Curaçoa; mix in soda-water glass; add balance with shaven ice.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 207. Knickerbocker à la Madame.
1/2 pint lemon- water ice, 1/2 pint sherry or Madeira, 1 bottle seltzer water, 1/4 pint shaven ice.
1875 Anonymus: The American Bar-Tender. Seite 13. Knickerbocker.
Half a lime or lemon, squeeze out the juice, and put rind and juice in the glass, 2 table spoonfuls of raspberry syrup, 1 glass St. Croix rum, 1 tea spoonful of Curaçoa, 1 oz of sugar. Fill with ice and shake up well.
1876 Jerry Thomas: How to Mix Drinks. Seite 72. Knickerbocker.
(Use small bar glass.) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 2 teaspoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1/2 teaspoonful of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 72. Knickerbocker.
(Use small bar glass.) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 2 teaspoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1/2 teaspoonful of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1878 Leo Engel: American & Other Drinks. Seite 57. Knickerbocker.
Use small tumbler. Half a lime or lemon, squeeze out the juice and put rind and juice in the glass; two tea-spoonfuls of raspberry syrup; one wine glass of Santa Cruz rum; half tea-spoonful of Curaçoa. Cool with chipped ice, shake up well, and ornament with berries in season. If this be not sweet enough, put in a little more raspberry syrup.
1880 Leo Engel: American & Other Drinks. Seite 57. Knickerbocker.
Use small tumbler. Half a lime or lemon, squeeze out the juice and put rind and juice in the glass; two tea-spoonfuls of raspberry syrup; one wine glass of Santa Cruz rum; half tea-spoonful of Curaçoa. Cool with chipped ice, shake up well, and ornament with berries in season. If this be not sweet enough, put in a little more raspberry syrup.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 32. Knickerbocker.
(Use a large bar glass.) 2 table-spoonsful of raspberry syrup; 2 dashes of lemon juice; 1 slice pineapple; 1 slice orange; 1 wine glass full of St. Croix rum; One-half glass of Curacao; then fill the glass with fine shaved ice, stir or shake well, and dress with fruit in season; serve with a straw.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 110. Knickerbocker.
(Gebrauche ein grosses Glass.) 2 Esslöffel voll Himbeersaft; 2 dashes Citronensaft; 1 oder 2 Schnitte Ananas; 1 oder 2 Schnitte Orangen; fülle das Glas auf mit fein zerschlagenem Eis; 1 Weinglas St. Croix Rum Einhalb Weinglass Curacao; mische dies tüchtig mit einem Barlöffel und garniere es in geschmackvoller Weise mit Schnitte Ananas, Citronen, Orangen, Erdbeeren und Weintrauben und servire es mit Stroh.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 18. Knickerbocker.
1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass; 2 teaspoonfuls of raspberry syrup; 1 wine glass of Santa Cruz rum; 1/2 tea- spoonful of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries. (Use small bar glass.)
1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 37: Knickerbocker.
(Large bar glass.) 2 table-spoons raspberry syrup. Juice of half a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Fill glass with fine ice; stir well, adding fruit in sea- son, and imbibe through a straw.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 35. Knickerbocker.
(Use small bar-glass.) Take one-half a lime or small lemon. 3 tea-spoonfuls of raspberry syrup. 1 wine-glass of Santa Cruz rum. 3 dashes of Curaçoa. Squeeze out the juice of the lime or lemon into the glass, add the rind and the other materials. Fill the glass one-third full of fine ice, shake up well, and strain into a cocktail glass. If not sufficiently sweet, add a little more syrup.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 46. Knickerbocker.
(Use a large bar glass.) 2 table-spoonsfuls of Raspberry syrup; 2 dashes of Lemon juice; 1 slice Pineapple; 1 slice Orange; 1 wine glass full of St. Croix rum; 1/2 wine glass of Curaçoa; then fill the glass with fine shaved ice, stir or shake well, and dress with Fruit in season; serve with a straw.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 153. Knickerbocker.
(Gebrauche ein grosses Barglas.) 2 Esslöffel Raspberry Syrup (Himbeersaft); 2 dashes Citronensaft; 1 Schnitt Ananas; 1 Schnitt Orange; 1 Weinglas St. Croix Rum; 1/2 Weinglass Curaçoa; Fülle das Glas mit zerschlagenem Eis; mische oder schüttle tüchtig und garnire mit Früch- ten; servire mit Strohhalm.
1888 Harry Lamore: The Bartender. Seite 27. Knickerbocker.
Large bar glass. Two tablespoons raspberry syrup. Juice of half a lemon. A slice of pineapple and orange. One wine-glass St. Croix rum. Half wine-glass Curacoa. Fill glass with fine ice; stir well, adding fruit in season, and imbibe through a straw.
1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons américaines. Seite 41. Nickerbocker.
1 verre à madère de bon cognac. 1/2 verre de rhum. 2 petites cuillerées de sirop de fram- boises. Le jus d’un demi-citron. Emplissez un verre à Cobbler aux deux tiers de glace pilée; ornez les parois inté- rieures du verre d’une couronne d’écorce de citron de 2 centimètres de largeur, de fruits de saison; agitez avec cuiller et sevez avec pailles.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 60. Knickerbocker.
(Use a small bar glass.) 1/2 a Lime or small Lemon. 3 tea-spoonfuls of Raspberry Syrup. 1 wine glass of Santa Cruz Rum. 3 dashes of Curacoa. Squeeze out the juice of the lime or lemon into the glass, add the rind and the other materials. Fill the glass one-third full of fine ice, shake up well, and strain into a cocktaii glass. If not sufficiently sweet, add a little more syrup.
1892 William Schmidt: The Flowing Bowl. Seite 164. The Knickerbocker.
The Juice of half a lime or lemon in a glass, 3 dashes of raspberry syrup, 1 wineglassful of Jamaica rum, 1 dash of curaçao, alittle cracked ice. Stir this well; strain, and serve in a fancy glass.
1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 32. Knickerbocker.
(Use large barglass.) 1 teaspoonful of raspberry syrup, juice of half a lemon. 1 slice pineapple. 1 slice of orange. 1 wine glass of Santa Cruz, 4 dashes of curaçoa. Fill with fine ice, stir, trim with fruit.
1895 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Pit in a long glass the juice of half a lemon, one pony raspberry syrup, half a pony curaçoa, one jigger St. Croix rum, fill the glass with fine ice; mix well, trim with a slice of pineapple, orange and lemon. Serve with straws.
1895 R. C. Miller: The American Bar-Tender. Seite 63. Knickerbocker.
(Use small glass.) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 1 table-spoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1/2 teaspoon of Curaçoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 44. Knickerbocker.
Put into a small tumbler the rind and juice of one lemon, thenn add two teaspoonfuls of rasp- berry syrup, one wineglass of Santa Cruz or white rum, and a teaspoonful of curaçoa; fill with shaved ice, and shake well. Add berries in season, and serve with two straws.
1896 Louis Fouquet: Bariana. Seite 46. Knickerbocker.
Prendre gobelet argent, glace en petits morceaux, une petite cuillerée de jus de citron, 2 cuillerées de sirop de fram- boises, 4 traits de curaçao, finir avec rhum vieux et eau, bien frapper, passer, verser et servier.
1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 62. The Knickerbocker.
The juice of half a lime or lemon in a glas, 3 dashes of raspberry syrup, 1 wineglassful of Jamaica rum, 1 dash of curaçao, a little cracked ice. Stir this well; strain, and serve in a fancy glass.
1900 Frank Newman: American-Bar. Seite 54. Knickerbocker.
Prendre un gobelet en argent, glace en petits morceaux: jus d’un limon ou d’un quart de citron, 2 cuillerées à cafè de sirop de framboises, 3 traits curaçao, 1 verre à liqueur de rhum. Frapper, passer, verser, servir.
1900 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Put into a long glass the juice of half a lemon, one pony raspberry syrup, half a pony curaçoa, one jigger St. Croix rum, fill the glass with fine ice; mix well, trim with a slice of pineapple, orange and lemon. Serve with straws.
1900 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 170. Knickerbocker.
(Use a large bar glass.) 2 table-spoonsfuls of raspberry syrup; 2 dashes of lemon juice; 1 slice of pine-apple; 1 slice of orange; 1 wine-glassful of St. Croix rum; 1/2 wine-glass of curaçao. Then fill the glass with fine-shaved ice; stir or shake well, and dress with fruit in season; serve with a straw.
1901 J. E. Sheridan: The complete buffet manual. Seite 41. Knickerbocker.
(Use large bar glass.) 3 teaspoons raspberry syrup. Juice of 1/2 a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Fill glass with shaved ice; stir well, adoing fruit in season, and imbibe through a straw.
1902 Anonymus: Fancy Drinks. Seite 42. Knickerbocker.
LARGE BAR GLASS. – Two tablespoons rasp- berry syrup, juice of half lemon, one slice pine- apple, one slice orange, one wineglass St. Croix rum, 1/2 wineglass Curacoa. Fill glass with fine ice, stir well, trim with fruits, serve with straws.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 41. Knickerbocker.
(Use large bar glass.) 3 teaspoons raspberrysyrup. Juice of 1/2 a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Fill glass with shaved ice; stir well, adding fruit in season, and imbibe through a straw.
1904 Frank Newman: American-Bar. Seite 59. Knickerbocker.
Mettre dans un gobelet en argent un peu de glace pilée: jus d’un limon ou 1/4 de citron, 1 verre à liqueur de sirop de framboise, 3 traits de curaçao, 1 verre à liqueur de rhum. Adapter un second gobelet, frapper fortement, passer en versant dans le verre no 6, servir.
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 43. Knickerbocker.
Use large bar glass. Ice, shaved; fill glass. Raspberry syrup, 3 teaspoonfuls. Lemon, juice of 1/2. Pineapple, 1 slice. Orange, 1 slice. St. Croix rum, 1 wineglass. Curacoa, 1/2 wineglass. Stir; dress with fruit and serve with a straw.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 37. Knickerbocker.
(Large bar glass.) 2 table-spoons raspberry syrup. Juice of half a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine glass Curaçoa. Fill glass with fine ice; stir well, adding fruit in sea- son, and imbibe through a straw.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 32. Knickerbocker.
Use large bar glass. 4 or 5 dashes of raspberry syrup. 4 or 5 dashes lemon juice. 1 slice pineapple. 1 slice of orange. 1 slice of lemon. 1 jigger of Santa Cruz Rum. 1 dash Dr. Siegert’s Genuine Angostura Bitters. 3 dashes of Curacoa. Fill up glass with ice; stir well; trim with fruit, and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Put into a long glass the juice of half a lemon, one pony raspberry syrup, half a pony curaçoa, one jigger St. Croix rum, fill the glass with fine ice; mix well, trim with a slice of pineapple, orange and lemon. Serve with straws.
1907 Charles Smith: Smacks and Smiles. Seite 67. Knickerbocker.
(Use a large bar glass.) 2 table-spoons raspberry syrup. Juice of half a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curagoa. Fill glass with fine ice; stir well, adding fruit in season, and serve with a straw.
1907 Frank Newman: American-Bar. Seite 59. Knickerbocker.
Mettre dans un gobelet en argent un peu de glace pilée: jus d’un limon ou 1/4 de citron, 1 verre à liqueur de sirop de framboise, 3 traits de curaçao, 1 verre à liqueur de rhum. Adapter un second gobelet, frapper fortement, passer en versant dans le verre no 6, servir.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 39. Knickerbocker.
1 tablespoonful raspberry syrup Juice 1 lemon 100% St. Croix rum 2 dashes Curacao Fill glass with cracked ice. Trim with fruits in season.
1909 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.
Ein Punschglas fülle man zur Hälfte mit feinem Eis und füge hinzu: 1 Likörglas Himbeersirup, 1/2 Teelöffel Zitronensaft, 1 Likörglas Curaçao, 1 kleines Weinglas St. Croix- oder Jamaika-Rum. Mische mit einem Barlöffel, garniere mit verschiedenen Früchten und serviere mit Strohhalmen.
1909 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Put into a long glass the juice of half a lemon, one pony raspberry syrup, half a pony curaçoa, one jigger St. Croix rum, fill the glass with fine ice; mix well, trim with a slice of pineapple, orange and lemon. Serve with straws.
1909 Jacob A. Didier: The Reminder. Seite 89. Knickerbocker.
Use a punch glass. 3 or 4 dashes of lemon juice. 2 dashes of raspberry syrup. 1/2 pony glass curacoa. Fill glass with fine ice. 1 drink of St. Croix rum. Stir, dress with fruit and serve with straws.
1910 Anonymus: 101 Drinks. Knickerbocker.
An old favorite with habitues (look up under “H”) of the Knickerbocker bar. Need we say more? Four parts St. Croix Rum Flavor with raspberry and One part each of orange and pineapple syrup and lemon juice Shake with fine ice
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 54. Knickerbocker.
1 tablespoonful raspberry syrup Juice of 1 lemon 100% St. Croix rum 2 dashes Curacao Fill glass with cracked ice. Trim with fruits in season.
1911 Ignacio Doménech: El Arte del Cocktelero Europeo. Seite 15. Knickerbocker-cocktail.
(Prepararlo en un gran vaso de cristal) El jugo de medio limón. Una rodaja finísima de limón. Tres cucharadas de las que se toma el café, de jarabe de frambuesa. Una cucharada grande de hielo picado. Dos copitas de ron Santa Cruz, de la Negrita. Algunas gotas de curaçao. Mézclase muy bien, y se vierte en vaso ó vasos de cocktails; sirvase con alguna fruta del tiempo, fresas ó frambuesas.
1912 Anonymus: Dr Siegert’s Angostura Bitters. Seite 32. Knickerbocker.
Use large bar glass. 4 or 5 dashes of raspberry syrup. 4 or 5 dashes lemon juice. 1 slice pineapple. 1 slice of orange. 1 slice of lemon. 1 jigger of Santa Cruz Rum. 1 dash Dr. Siegert’s Genuine Angostura Bitters. 3 dashes of Curaçao. Fill up glass with ice; stir well; trim with fruit, and serve.
1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 38. Knickerbocker.
(Use a small bar glass.) One-half a lime or small lemon, Three teaspoonfuls of raspberry syrup, One wine-glass of Santa Cruz or St. Croix rum, Three dashes of curacoa. Squeeze out the juice of the lime or lemon into the glass, add the rind and the other materials. Fill the glass one-third full of fine ice, shake up well, and strain into a cocktail glass.
1912 John H, Considine: The Buffet Blue Book. Nummer 123. Knickerbocker.
Use large bar glass; 4 or 5 dashes of rasp- berry syrup, 4 or 5 dashes lemon juice, 1 slice pineapple, 1 slice of orange, 1 slice of lemon, 1 jigger of Santa Cruz rum, 3 dashes of curacoa. Fill up glass with ice, stir well, trim with fruit and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 33. Knickerbocker.
(A large bar glass.) 2 table- spoons of raspberry syrup; juice of 1/2 a lemon; a slice of pineapple and orange; 1 wineglass of St. Croix rum; 1/2 wineglass Curacoa; fill glass with fine ice. Stir well, adding fruit in season, and im- bibe through a straw.
1913 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.
Ein Punschglas fülle man zur Hàlfte mit feinem Eis und füge hinzu: 1 Likörglas Himbeersirup, Teelöffel Zitronensaft, 1 Likörglas Curaçao, 1 kleines Weinglas St. Croix- oder Jamaika-Rum. Mische mit einem Barlöffel, garniere mit verschiedenen Früchten und serviere mit Strohhalmen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 123. Knickerbocker.
Ein Punschglas halb mit Eis, füge hinzu: 4 Spritzer Citronensaft, 1 Likörglas Curacao, 1 Likörglas Himbeersaft, 1 Cocktailglas Rum, rühren und geschmack- voll mit Früchten garnieren.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 123. Knickerbocker, Union-Drink.
4/5 Eiercognac, 1/5 Cherry- Brandy.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 93. Knickerbocker.
1/4 Jigger Raspberry Syrup. Juice of one Lemon. 1 Jigger Jamaica Rum. 2 Dashes Brown Curacao. Shake, strain into Goblet with fine ice. Dress with fruit in season.
1914 Anonymus: The Art of Mixing Them. Seite 42. Knickerbocker.
(A large bar glass.) 2 tablespoons of rasp- berry syrup; juice of 1/2 a lemon, a slice of pine- apple and orange; 1 wineglass St. Croix rum; 1/2 wineglass Curacoa; fill glass with fine ice. Stir well, adding fruit in season, and imbibe through a straw.
1914 Jacques Straub: Drinks. Seite 73. Knickerbocker.
1/4 jigger raspberry syrup. Juice of one lemon. 1 jigger Jamaica rum. 2 dashes brown curaçao. Shake, strain into goblet with fine ice. Dress with fruit in season.
1915 John B. Escalante: Manual del cantinero. Seite 20. Knickerbocker Cocktail.
(Niquerboquer cockteil) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo en pedacitos p[ara] mediar el vaso, y agréguese: Angostura bitters . . . . . . . . . . Unas got[as] Ginebra HoIandesa . . . . . . . . 3 part[es] Vermouth Francés . . . . . . . . . 1 par[te] Mézclese todo con una cuchara, cuélese en una copa [de] las de cocktail, y sírvase con una aceituna.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 114. Knickerbocker.
1 tablespoonful raspberry syrup Juice of a lemon 100% St. Croix Rum 2 dashes Curacao. Fill glass with cracked ice. Trim with fruits in season.
1917 Jacob A. Didier: The Reminder. Seite 89. Knickerbocker.
Use a punch glass. 3 or 4 dashes of lemon juice. 2 dashes of raspberry syrup. 1/2 pony glass curacoa. Fill glass with fine ice; 1 drink of St. Croix rum. Stir, dress with fruit and serve with straws.
1920 Anonymus: „Good Cheer“. Seite 49. Knickerbocker.
1/4 shot raspberry syrup. Juice of one lemon. 1 shot Jamaica rum. 2 dashes brown curaçao. Shake, strain into goblet with fine ice. Dress with fruit in season.
1920 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.
Ein Punschglas fülle man zur Hälfte mit feinem Eis und füge hinzu: 1 Likörglas Himbeersirup, 1/2 Teelöffel Zitronensaft, 1 Likörglas Curacao, 1 kleines Weinglas St. Croix- oder Jamaika-Rum. Mische mit einem Barlöffel, garniere mit verschiedenen Früchten und serviere mit Strohhalmen.
1920 Ferruccio Mazzon: Guida del barman. Seite 98. Knickerbocker.
1/3 di un bicchierone di ghiaccio sminuz- zato, il succo di 1 limone e una fettina di buccia: 1 bicchierino a liquori di sciroppo di Lamponi 1/2 bicchierino a liquori di Curacao 1/2 bicchiere a madera di Rhum. Agitate per bene e versare tutto in un tumbler (mezzo) e servite.
1921 Adolphe Torelli: Guide du barman. Seite 68. Knickerbocker.
Shaker avec glace pilée, le jus d’un demi citron avec zeste, une cuillerée à bou- che sirop de framboises,quatre traits curaçao, un verre de rhum, agiter et seyez dans verre moyen, remplir avec eau frappée et garnir avec fruits coupés et chalumeaux.
1921 Adolphe Torelli: Guide du barman. Seite 108. Torelli’s Knickerbocker.
Dans shaker, un tiers de glace pilée, deux zestes de citron, le jus d’un demi-citron, un demi-verre à liqueur de sirup de cerises, un demi-verre à liqueur de Grand Mar- nier, un verre à liqueur de rhum, frapper et pas- ser dans un verre moyen, ajouter une cuillerée de fruits coupés et servez.
1921 Victor Hugo Himmelreich: American Drinks. Seite 65. Knickerbocker (L. d. G.)
Ein Punschglas halb mit Eis, füge hinzu 4 Spritzer Citronensaft, 1 Likörglas Curacao, 1 Likörglas Him- beersaft, 1 Cocktailglas Rum, rühren und geschmack- voll mit Früchten garnieren.
1922 W. Slagter: Hoe maakt men American Fancy Drinks. Seite 10. Knickerbooker.
Doet in een hoog glas met fijn geschrapt ijs: 1 Pijpglaasje Grenadine siroop 1/2 Pijpglaasje Curaçao 1 Portglas Punch van Arak 1/2 Eetlepel Citroensap 1 Schijf Ananas 1 Schijf Sinaasappel Goed roeren.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 43. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful of Lemon Juice, 1 teaspoonful of Orange Juice, 1 chunk of Pineapple, 2/3 Rum, 2 dashes of Curaçao.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 85. Knickerbocker.
Shaker with crushed Ice, the juice of 1/2 a lemon with zest, 1 tablespoon of Sirop Framboise, 4 dashes Grand Marnier, 1 glass of Rum. Shake and serve in medium size glass, fill with frappé water and garnish with cut fruit and straws.
1923 P. Dagouret: Le Barman Universel. Seite 103. Knickerbocker.
Timbale au quart de glace pilée: Jus demi-citron et zeste. 1 cuiller à bouche sirop de framboises. 2 traits curaçào. 1 verre à liqueur de rhum. Fermer la timbale. Frapper fort. Passer dans verre n° 11. Servir.
1924 A. Brehmer: Das Mixerbuch. Seite 156. Knickerbocker à la Madame.
Man menge je 1/4 Liter Zitronen-Gefrorenes und Sherry oder Madeira, 1 Flasche Selterswasser und 1/2 Liter geschabtes Eis gut mitein- ander und richte an.
1924 A. Brehmer: Das Mixerbuch. Seite 156. Knickerbocker à la Monsieur.
Man tue in ein Wasser- glas die feine Schale einer Zitrone sowie den Saft einer halben, 3 Teelöffel voll Himbeer-Sirup, 1 Weinglas voll feinen Rum und 1 Teelöffel voll Curaçao, fülle das Glas mit Eis, schüttle ordentlich durch und richte an.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 68. Nicker Bocker.
En un vaso mediano, échese una copita de Framboesa, dos chorros de jugo de limón, una copa de Rom Bacardi y media copita de Curaçao. Llénese el vaso con hielo desmenuzado, revuélvase y adórese con rebanadas de ananás, naranja y otras frutas. Sírvase con pajas.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 53. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful of Lemon Juice, 1 teaspoonful of Orange Juice, 1 chunk of Pineapple, 2/3 Rum, 2 dashes Curaçao.
1926 W. Slagter: Cocktails. Seite 108. Knickerbooker.
Doet in een hoog bol glas met fijn ge- schrapt ijs: 1 Pijpglaasje Grenadine-siroop 1/2 Pijpglaasje Curaçao Wijnand Fockink 1 Portglas Rum Wijnand Fockink 1/2 Eetlepel Citroensap 1 Schijf Ananas 1 Schijf Sinaasappel. Goed roeren.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 96. Knickerbocker.
Dans un shaker avec de la glace pilée, le jus d’un demi-citron, une cuillère à bouche de sirop de Framboises, quatre traits de Curaçao, un verre de Rhum. Agiter, ajouter un peu d’eau, un zeste de citron, servir dans un gablet moyen, garnir avec des fruits coupés et des chalumeaux.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 167. Torelli’s Knickerbocker.
Dans un shaker de la glace pilée, deux zestes de citron, le jus d’un demi-citron, un demi-verre à liqueur de sirop de cerises, une cuillère à café de Grand-Marnier, un verre à liqueur de Rhum, frap- per, passer dans un gobelet moyen, garnier de fruits coupés et de chalumeaux.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 171. Knickerbocker.
1/4 vasito jarabe de frambuesa. Jugo de un limón. Vasito de ron. 2 gotas Curacao oscuro. Bátase, cuélese a copa fina con hielo menudo y adórnese con fruta.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 44. Knickerbocker.
Put into a small tumbler the rind and juice of one lemon, then add two teaspoonfuls of rasp- berry syrup, one wineglass of Santa Cruz or white rum, and a teaspoonful of curaçoa; fill with shaved ice, and shake well. Add berries in season, and serve with two straws.
1927 Harry McElhone: Barflies and Cocktails. Seite 40. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful of Lemon Juice, 1 teaspoonful of Orange Juice, 1 chunk of Pineapple, 2/3 Rum, 2 dashes Curaçao.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 59. Knickerbocker Cocktail.
1 jet jus de citron, 1 jet Sirop Framboise, 1 jet jus d’orange, 2 jets Curaçao, 2/3 Rhum St James. Agiter et servir avec un petit morceau d’ananas.
1927 Maraya Vélez de Sánchez: Cocktails bebidas heladas ponches de todas clases. Seite 28. Knickerboker.
Se ponen en la cocktelera un poco de hielo machacado, el jugo de medio limón, un vasito de jarabe de frambuesa, tres cucharaditas de curazao, un vasito de ron. Se sacude fuertemente, se vacia en un vaso y se sirve.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 30. Knickerbocker.
Le jus d’un quart de citron, 1/4 sirop framboise, 1/3 Rhum, 2 traits de Curaçao. Shaker.
1927 Paul E. Lowe: Drinks. Seite 63. Knickerbocker.
Fill large bar glass with shaved ice. 1/2 juice of a lemon. 1 tablespoonful raspberry syrup. 1 slice of orange. 1 slice of pineapple. jigger Curacoa. 1 jigger St. Croix rum. Stir; ornament with fruit and serve with straws.
1927 Paul Fouassier: Pour le Distillateur le Débitant, Le Barman. Seite 90. Knickerboker.
Dans un verre à moitié plein de glace pilée verser un mélange de: Suc de citron …………… 1 fruit. Sirop de framboise … 2 petites cuillerées Rhum ………………………. 1 verre à bordeaux. Curaçao ………………….. 2 grandes cuillerées. On peut ajouter de l’eau de seltz et on peut sucrer à volonté.
1927 Pedro Chicote: El bar americano en España. Seite 61. Knickerbocker-Cocktail.
Prepárase en un gran vaso de cristal: Unos pedacitos de hielo picado. 4 gotas de curaçao. El jugo de medio limón. 1 rodaja fina de naranja. 4 cucharadas de las de café de jarabe de fram- buesa. 1 cucharada grande de hielo picado. 2 copitas de ron Santa Cruz. Remuévase muy bien y sírvase en el mismo vaso que se ha preparado, agregando alguna fru- ta del tiempo.
1927 Piero Grandi: Cocktails. Seite 41. Knickerbocker Cocktail
Une cuillerée à thé de Sirop de Framboises, une cuillerée à thé de jus de citron, une cuil- lerée à thé de jus d’Orange, un morceau d’Ana- nas, 2/3 de Rhum, 2 gouttes de Curaçao.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 76. Knickerbocker.
Use small bar glass One-half a lime, or lemon; One wineglass Danta Cruz squeeze out the juice, and rum. put the rind and juice in One-half teaspoonful of cu- the glass. raçao. Two teaspoonfuls of rasp- berry syrup. COOL with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1928 Pedro Chicote: Cocktails. Seite 167. Knickerbocker-Cocktail.
Prepárese en un gran vaso de cristal: Unos pedacitos de hielo picado. 4 gotas de curaçao. El jugo de medio limón. 1 rodaja fina de naranja. 4 cucharadas de las de café de jarabe de fram- buesa. 1 cucharada grande de hielo picado. 2 copitas de ron Santa Cruz. Remuévase muy bien y sírvase en el mismo vaso che se ha preparado, agregando alguna fru- ta del tiempo.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 96. Knickerbocker.
Dans un shaker avec de la glace pilée, le jus d’un demi-citron, une cuillère à bouche de sirop de Framboises, quatre traits de Curaçao, un verre de Rhum. Agiter, ajouter un peu d’eau, un zeste de citron, servir dans un gobelet moyen, garnir avec des fruits coupés et des chalumeaux.
1930 Anonymus: Cocktails by „Jimmy“. Seite 49. Knickerbocker.
3 parts Jamaica Rum 1 part Orange and Lemon Juice 2 dashes Curacao per cocktail Grenadine to taste Serve with a piece of pineapple.
1930 Anonymus: Here’s How. Seite 30. Knickerbocker.
1/4 shot raspberry syrup. Juice of one lemon. 1 shot Jamaica rum. 2 dashes brown curacao. Shake, strain into goblet with fine ice. Dress with fruit in season.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Knickerbocker.
Four parts St. Croix rum to one part each of orange and lemon juice, and flavored with raspberry syrup and pineapple syrup.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 55. Knickerbocker.
A large bar-glass was used, two tablespoons of raspberry syrup, two dashes of lemon juice, one slice of pineapple, one slice of orange. So far — so good ! But now what are you going to do? Now you are supposed to put in a wine-glass of St. Croix rum and one-half glass of Curacao. While it is hardly worth completing the recipe — it may be briefly said that fine shaved ice filled the glass, all well stirred or shaken, dressed with fruit and served with a straw.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 76. Knickerbocker.
Use small bar glass One-half a lime, or lemon; One wineglass Santa Cruz squeeze out the juice, and rum. put the rind and juice in One-half teaspoonful of cu- the glass. raçao. Two teaspoonfujs of rasp- berry syrup. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1929 P. Dagouret: Le Barman Universel. Seite 102. Knickerbocker.
Timbale au quart de glace pilée: Jus demi-citron et zeste. 1 cuiller à bouche sirop de framboises. 2 traits curaçào. 1 verre à liqueur de rhum. Fermer la timbale. Frapper fort. Passer dans verre n° 11. Servir.
1930 Anonymus: For Home Use. Seite 21. Knickerbocker.
Half fill tumbler with fine ice and add :— Juice of half a Lemon. 4 dashes Angostura Bitters. 1 tablespoonful Syrup. 1 slice of Orange. slice of Pineapple. 1 wineglass Curacoa. 1 wineglass Rum (see page 8). Stir well, and serve with straws.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 44. Knickerbocker.
Pardon us, while we shed a few crocodile tears at the thought of this old Knickerbocker Bar fa- vorite. What pleasures our youth of America must forego! I’ll bet that more than half of them can’t even pronounce St. Croix!
Four parts St. Croix Rum One part each of Orange and Lemon Juice Flavor with Raspberry and Pineapple syrup Shake with fine ice
1930 Dexter Mason: The Art of Drinking. Seite 35. Knickerbocker.
1 part Bacardi 1/4 part Curaçao 1/4 part grenadine 1/4 part pineapple juice 2 slices of orange Stir in a large glass. Do not use a shaker.
1930 Dominique Migliorero: L’Art du Shaker. Seite 37. Knickerboker Cocktail.
4 trais de sirop de Framboise, 2 traits de Curaçao, le jus d’un 1/2 citron, 1 verre à liqueur de Rhum. Préparer dans le Shaker. Bien frapper, servir dans un verre à cocktail.
1930 Gerardo Corrales: Club de Cantineros. Seite 111. Knickerbocker.
1/4 vasito granadina. Jugo de un limón. Vasito de ron Jamaica. Gotas de curacao rojo. Bátase. En copa de agua llena de hielo fino. Adórnese con fruta.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Cocktail.
1 Dash Italian Vermouth. 1/3 French Vermouth. 2/3 Dry Gin. Shake well and strain into cock- tail glass. Squeeze lemon peel on top.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 94. Knickerbocker Special Cocktail.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 53. Knickerbocker Cocktail.
1 teaspoonful of raspberry Syrup, 1 teaspoonful of Lemon juice, 1 teaspoonful of Orange juice, 1 chunk Pineapple, 2/3 Rum, 2 dashes Curaçao.
1930 Jere Sullivan: The Drinks of Yesteryear. Seie 22. Knickerbocker.
Dash of lemon juice Dash of Grenadine Syrup 2/3 Gin 1/3 Brandy Shake well and strain into claret glass.
1930 Pedro Chicote: Le ley mojada. Seite 170. Knickerbocker-Cocktail.
Prepárese en un gran vaso de cris- tal : Unos pedacitos de hielo picado. 4 gotas de curaçao. El jugo de medio limón. 1 rodaja fina de naranja. 4 cucharadas de las de café de jarabe de frambuesa. 1 cucharada grande de hielo picado. 2 copitas de ron Santa Cruz. Remuévase muy bien y sírvase en el mismo vaso que se ha preparado.
Knickerbocker Cocktail. Pedro Chicote, La ley mojada, 1930. Page 170.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Prepare Them. Seite 51. Knickerbocker.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 201. Knickerbocker.
After a well known New York club, then situated in a few steps from the Waldorf, and supposed to have been originally compounded for members of that organization, as was the case with Knickerbocker punch (q.v.). (Collins) Juice one-half Lemon One lump Sugar Two dashes Angostura Bitters One whole Lemon Peel One jigger Brandy Fill with plain Soda
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 24. Knickerbocker-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL) El jugo de medio limón, una rodaja finísima de limón, tres cucharadas de las que se toma el café, de jarabe de frambuesa, una cucharada grande de hielo picado, dos copitas de ron Santa Cruz o de la Negrita, algunas gotas de curaçao; mézclese muy biwn, y se vierte en vaso o vasos de cocktails; sírvase con alguna fruta del tiempo, fresas o frambuesas.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 650. Knickerbocker.
Mettre dans un shaker: 2 cuillerées de glace pilée. 1/2 verre à liqueur de sirop de framboise. 3 gouttes de curaçao. 1 verre à liqueur de rhum. Jus d’un quart de citron. Remuer fortement le shaker, le verser dans un verre à Bordeaux.
1932 Al Hirschfeld: Manhattan Oases. Seite 26. Knickerbocker Cocktail.
One teaspoonful of raspberry syrup, one teaspoonful of lemon juice, one teaspoonful of orange juice, one chunk of pineapple, a glass of rum, two dashes of Curacao.
1932 James A. Wiley: The Art of Mixing. Seite 22. Knickerbocker Cocktail.
A famous drink of a famous house: 1 teaspoonful raspberry syrup, 1 teaspoonful lemon juice, 1 teaspoonful orange juice, 1 piece pineapple, 1 portion Rum, 2 dashes of Curacao. Shake with a little ice. Pour slowly.
1932 Jimmy: The Green Cocktail Book. Seite 49. Knickerbocker.
3 parts Jamaica Rum 1 part Orange and Lemon Juice 2 dashes Curaçao per cocktail Grenadine to taste. Serve with a piece of pineapple.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 23. Knickerbocker.
(Large bar glass) 2 table-spoons raspberry syrup. Juice of half a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Pill glass with fine ice ; stir well, adding fruit in sea son, and imbibe through a straw.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 83. Knickerbocker Cocktail.
Teaspoonful of Gomme Syrup, Teaspoonful of Lemon Juice, Teaspoonful of Orange Juice, 2/3 Rum, 2 dashes Curacao, Chunk of Pineapple.
1933 Anonymus: The Bartender’s Friend. Seite 95. Knickerbocker Cocktail.
Rum Shake well together with plenty of fine Raspberry Syrup ice the juice of 1/2 lime, 1 tablespoonful Curaçao of raspberry syrup, 2 dashes of Cura- Lime Juice çao, and 1 jigger of rum. Strain Ice and serve with half slice of orange. Orange
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 23. Knickerbocker.
(Large bar glass) 2 table-spoons raspberry syrup. Juice of half a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Fill glass with fine ice; stir well, adding fruit in sea- son, and imbibe through a straw.
1933 Antonio Josa: Cocktelera Universal. Seite 30. Knicker Bocker Cocktail.
Seis gotas de vermouth Italiano. 1/3 de vermouth Francés. 2/3 de Gin.
1933 Antonio Josa: Cocktelera Universal. Seite 76. Knickerboker.
Prepárese en Cocktelera unos pedacitos de hielo. Una cucharadita de Jarabe de Frambue- sas. Tres gotas de Curaçao. Una copita de Ron. El jugo de 1/4 de limón. Agítese bien y sírvase con copa de cock- tail.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 43. Knickerbocker.
(use small bar glass) 1/2 lime or small lemon. 3 teaspoons raspberry syrup. 1 wineglass Santa Cruz or St. Croix Rum. 3 dashes Curacoa. Squeeze juice of lime or lemon into glass. Add the rind, and other ingredients. Fill one-third full of shaved ice. Shake well, and strain into a cocktail glass.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 13. Knickerbocker.
1 tablespoonful raspberry syrup Juice of 1 lemon 1 jigger St. Croix rum 2 dashes curacao Fill glass with cracked ice. Trim with fruit in season.
1933 George A. Lurie: Here’s How. Seite 47. Knickerbocker.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 92. Knickerbocker Cocktail.
1 Dash Italian Vermouth. 1/3 French Vermouth. 2/3 Dry Gin. Shake well and strain into cock tail glass. Squeeze lemon peel on top.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup. 1 Teaspoonful Lemon Juice. 1 Teaspoonful Orange Juice. 1 Chunk of Pineapple. 2/3 Rum . 2 Dashes of Curaçao.
1933 Harry Todd: Mixer’s Guide. Seite 32. Knickerbocker.
Use small bar glass. Juice of 1/2 lemon. One tablespoonful of raspberry syrup. One wine glass of Santa Cruz rum. Three or or 4 dashes of Curacoa. One slice of Orange. Three or 4 lumps of cracked ice. Shake well; strain into cocktail glass and serve.
1933 Jacob Abraham Grohusko: Jack’s Manua. Seite 76. Knickerbocker Special Cocktail.
1 teaspoon raspberry syrup 1 teaspoonful lemon juice 1 teaspoonful orange juice 1/4 slice of pineapple 80% rum 20% curaçao
1933 Jacob Abraham Grohusko: Jack’s Manua. Seite 170. Knickerbocker.
1 tablespoonful raspberry syrup Juice of one lemon 100% St. Croix rum 2 dashes curaçao Fill glass with cracked ice. Trim with fruits in season.
1933 John F. Driscoll: The Home Bartender. Seite 14. Knickerbocker Cocktail.
2/3 bourbon whiskey, a dash of Angostura bitters, 1/3 jigger of Italian Vermouth, orange peel top, Ice, Mix, Strain and Serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages and Recipes for Mixed Drinks. Seite 18. Knickerbocker.
Mixing glass Juice of one lemon 1 barspoonful sugar Ice 2 oz. of Jamaica Rum 2 dashes of Curacao 2 dashes Raspberry Syrup Shake. Strain into a goblet with fine ice Dress with fruit in season and serve
1933 P. Dagouret: Le Barman Universel. Seite 105. Knickerbocker.
Timbale au quart de glace pilée: Jus demi-citron et zeste. 1 cuiller à bouche sirop de framboises. 2 traits curaçao. 1 verre à liqueur de rhum. Fermer la timbale. Frapper fort Passer dans verre n° 11. Servir.
1933 R. C. Miller: The American Bar Guide. Seite 55. Knickerbocker.
(Use small bar glass) 1/2 a lime, or lemon, squeeze out the juice, and put rind and juice in the glass. 2 tablespoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. 1/2 teaspoon Curacoa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.
1933 Virginia Elliott: Quiet Drinking. Seite 52. Knickerbocker.
Four parts Bacardi, one part orange juice, one part lemon juice, a dash of raspberry syrup and one of pineapple syrup. Shake well.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 91. Knickerbocker.
1/4 jigger Raspberry syrup Shake, strain into gob- Juice of 1 lemon let with fine ice 1/2 jigger Jamaica Rum Dress with fruit in 2 dashes Curaçao season
1934 Anonymus: Jayne’s Bartender’s Guide. Seite 83. Knickerbocker Cocktail.
Juice one-half lime. 3 teaspoonful raspberry syrup. 3 dashes curacoa. 1 wine glass St. Croix rum. Lemon rind or lime rind. Place juice in tall glass; add crushed piece of rind. Add other ingredients, fill glass with shaved ice. Shake thoroughly, drain into cocktail glass over cherry, white, red, or green. Father Knickerbocker is said to have been fortified with these drinks when he bought the far–famed island from the Indians.
1934 Anonymus: The Complete Bartender’s Guide. Seite 41. Knickerbocker.
(Use large bar glass.) 3 teaspoons raspberry syrup. Juice of 1/2 a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Fill glass with shaved ice; stir well, adding fruit in season, and imbibe through a straw.
1934 A. T. Neirath: Rund um die Bar. Seite 191 Knickerbocker-Cocktail.
Sehr altes Rezept (1862) aus Jerry Thomas „Bartenders-Guide“, New York, 1862. 3 D. [Dash] Curaçao 1/5 Himbeersaft 4/5 Jamaika-Rum 1 Streifen Zitronen- schale Sch-.B. [Schüttelbecher] Nach Fertig- schale aus dem Getränk zu entfernen.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 170. Knickerbocker.
(Use a large bar glass.) 2 table-spoonfuls of raspberry syrup; 2 dashes of lemon juice; 1 slice of pine-apple; 1 slice of orange; 1 wine-glassful of St. Croix rum; 1/2 wine-glass of curaçao. Then fill the glass with fine-shaved ice; stir or shake well, and dress with fruit in season; serve with a straw.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful of Lemon Juice, 1 teaspoonful of Orange Juice, 1 chunk of Pineapple, 2/3 Rum, 2 dashes of Curaçao.
1934 Jean Robert Meyer: „Bottoms Up“. Seite 27. Knickerbocker.
Two parts of rum, half a part each of orange and lemon juice, one dash of rasp- berry syrup, one dash of pineapple syrup or one piece of pineapple, two or three dashes of Curacao. Shake with shaved ice and serve.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 46. Knickerbocker Cocktail.
1 Dash Italian Vermouth 1/3 French Vermouth 2/3 Dry Gin Stir well in ice and strain. Squeeze Lemon Peel on top.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 206. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup 1 Teaspoonful Lemon Juice 1 Teaspoonful Orange Juice 1 Chunk of Pineapple 2/3 Rum 2 Dashes of Curaçao Shake and strain into glass.
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 41. Knickerbocker.
(Use large bar glass.) 3 teaspoons raspberry syrup. Juice of 1/2 a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. 1/2 wine-glass Curacoa. Fill glass with shaved ice; stir well, adding in season, and imbibe through a straw.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 99. Knickerbocker.
Rum ….. 1/2 jigger Pineapple Syrip ….. 1 spoon Raspberry Syrup …… 1 spoon Orange …… 1 spoon Lemon …… 1 spoon Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 99. Knickerbocker, No. 2.
Gin ….. 2/3 jigger Fr. Vermouth …… 1/3 jigger It. Vermouth …… 1 dash Stir well with ice, strain into chilled cocktail glass, add green olive, twist lemon peel over and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Knickerbocker.
1/4 shot raspberry syrup. Juice of 1 lemon. 1 shot Jamaica rum. 2 dashes brown curacao. Shake, strain into goblet with fine ice. Dress with fruit in season.
1935 Anonymus: Fancy Drinks. Seite 21. Knickerbocker.
2 tablespoons Raspberry Syrup Juice of half a Lemon or 1/2 oz. Lemon Mixer A slice of Pineapple and Orange 1 wine-glass Jamaica Rum 1/2 wine-glass Curacao Fill glass with fine ice; stir well, adding fruit in season.
1935 Anonymus: For Home Use. Seite 21. Knickerbocker.
Half fill tumbler with fine ice and add :— Juice of half a Lemon. 4 dashes Angostura Bitters. 1 tablespoonful Syrup. 1 slice of Orange. 1 slice of Pineapple. 1/2 wineglass Curaçoa. 1 wineglass Rum (see page 8). Stir well, and serve with straws.
1935 Anonymus: The Art of Mixing Drinks. Seite 85. Knickerbocker.
2 or 3 teaspoons raspberry syrup Juice o f a lime or 1/2 lemon, place rind in glass 1 Slice of pineapple and orange 1 Jigger St. Croix Rum 1 Teaspoonful of Curacoa Fill glass with shaved ice, stir well, adding fruit in season and serve with a straw.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 94. Knickerbocker.
Juice one-half Lemon One-half spoon Sugar One pony Water One jigger St. Croix Rum Ice; stir; fruit well; float Claret on top
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 109. Knickerbocker.
Juice one-half Lemon (Collins glass) One lump Sugar Two dashes Angostura Bitters One whole Lemon Peel One jigger Brandy Fill with plain chilled Soda
1935 George Pillaert: Le Bar Américan. Seite 33. Knickerbocker.
Rhum charleston Liqueur de framboise Le jus d’un 1/2 citron se prépare et se sert directement dans un verre à vin avec glace pillée. Remuer Zeste de citron Servir avec pailles
1935 Leo Cotton: Old Mr. Boston. Seite 73. Knickerbocker Cocktail.
1/3 French Vermouth 2/3 Old Mr. Boston Dry Gin 1 Dash Italian Vermouth Shake well with cracked ice and strain into 3 oz. Cocktail glass. Squeeze Lemon Peel on top.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 111. Knickerbocker.
1/3 French Vermouth 2/3 Gin 1 ds. Italian Vermouth squeeze Lemon peel
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 111. Knickerbocker, old fashioned.
1 Barspoon Raspberry Syrup 1 Barspoon Lemon Juice 1 Barspoon Orange Juice 1 slice Pineapple 1/2 Rum 1/4 Curaçao
1936 Bill Edwards: Drinks. Seite 46. Knickerbocker.
3 parts Jamaica Rum 1 part Orange and Lemon Juice 2 dashes Curaçao per cocktail Grenadine to taste Serve with a piece of pineapple.
1936 Elvezio Grassi: 1000 Misture. Seite 65. Knicker-Bocker Cocktail.
(Serie Craddock). Agitare nel shaker con ghiac- cio: 1 spruzzo Vermouth Torino 30% Vermouth secco 70% Dry gin. Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 133. Knicker-bocker.
(Pantaloni- corti). Agitare nel shaker con ghiac- cio: 10% Succo limone 5% Sciroppo lampone 40% Rhum Martinique 40% Acqua naturale. Versate in un picollo calice, guarnite di frutta e servite con pagliette corte.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 179. Knickerbocker Rum Cocktail.
4 1/2 glasses rum 2 tablespoons lemon juice 2 tablespoons raspberry 2 tablespoons orange juice syrup 1 teaspoon curaçao Place a small piece of pineapple in each glass before straining in the cocktail.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 185. Knickerbocker.
1 glass rum 1/2 teaspoon curaçao 2 tablespoons raspberry Juice of 1 lemon syrup Shake, strain into a goblet with cracked ice, and dress with fruit.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 33. Knickerbocker.
In shaker: crush a small slice of ripe Pineapple, a teaspoon each of Raspberry syrup, Lemon and Orange juice, one glass of Rum; shake well, strain into small wineglass and serve.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 266. Knickerbocker Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 10 gotas de Crema de Cacao Marie Bri- zard. 10 gotas de Maraschino. Una cucharadita de jarabe de Granadina Fortuny. Dos copitas de Ron Bacardi. Revuélvase, cuélese e sírvase en vaso de 150 gramos con pajitas. El recipiente contener: Una rebanada de naranja, una de limón con su corteza y unos pedacitos de hielo.
1937 R. de Fleury: 1800 – And All That. Seite 10. Knickerbocker a la Madame.
1/2 Pint Lemon Water Ice 1/2 Pint Sherry or Madeira 1 Bottle of Seltzer Water Plenty of shaved Ice
1937 R. de Fleury: 1800 – And All That. Seite 10. Knickerbocker a la Monsieur.
Add 2 tablepoonfuls Raspberry Syrup to the strained Juice of a Lemon or Orange 1 Wineglass Jamaica Rum 1 Tablespoonful Cura- cao Mix in a Soda glass and fill up with shaved Ice.
1937 R. de Fleury: 1800 – And All That. Seite 223. Knickerbocker.
3 Teaspoonfuls Rasp- berry Syrup Juice of 1/2 Lemon 1 Glass St. Croix Rum 1/2 Glass Curacao Serve in a large glass filled with Ice and decorate with a slice of Pineapple, one of Orange and other fruit. Serve with two straws.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Knickerbocker Special.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 167. Knickerbocker.
Cuarto vasito granadina. Jugo de un limón. Vasito de ron Jamaica. Gotas de curacao rojo. Bátase. En copa de agua llena de hielo fino. Adórnese con fruta.
1937 William J. Tarling: Café Royal Cocktail Book. Seite 118. Knickerbocker Special.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 121. Knickerbocker Cocktail.
1 teaspoon Raspberry Syrup 1 teaspoon Lemon Juice 1 teaspoon Orange Juice 1 piece Pineapple 1/3 jigger Rum 2 dashes Curacao Shake well Strain into Cocktail Glass
1938 Jean Lupoiu – Cocktails. Seite 89. Knickerbocker Cocktail.
Dans le shaker: 1 jet de jus de citron, 1 jet de sirop de Framboise, 1 jet de jus d’Orange, 2 jets de Curaçao Bardinet, 2/3 de Rhum Négrita. Agiter et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 147. Knickerbocker. Kniebeuger.
2 Eßlöffel Johannisbeersirup, 1 Teelöffel Zitronensaft, 1 Weinglas Arrak, 1 Mignonglas Curagao, 1 Scheibe Orange, 1 Schnitte Ananas in einem hohen Glase mit feingeschabtem Eis auf- füllen und mit Löffel und Strohhalm servieren.
1939 Ambrose Heath: Good Drinks. Seite 55. Knickerbocker (Francatelli).
Mix a shilling’s worth of Lemon ice from the confectioner’s with half a pint of Madeira and a pint of iced Seltzer-Water.
1940 Charles: The Cocktail Book. Seite 63. Knickerbocker Cocktail.
1 dash of Italian vermouth, 1/6 gill of French vermouth, 1/3 gill of dry gin. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 46. Knickerbocker Cocktail.
1 Dash Italian Vermouth 1/3 French Vermouth 2/3 Gin Stir well in ice and strain. Squeeze Lemon Peel on top. Use glass number 1.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 206. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup 1 Teaspoonful Lemon Juice 1 Teaspoonful Orange Juice 1 Chunk of Pineapple 2 Dashes of Curaçao Shake and strain into glass. Use glass number 2.
1940 Pedro Talavera: Los secretos del cocktail. Seite 163. Nicker-Boker cocktail.
Póngase en un gran vaso de cristal un poco de hielo picado. 1/6 copa de Jarabe de Plátano. 1/6 idem de Peach Brandy. 1/4 idem de Captain’s Gin 1/2 idem de Whisky. Agitase bien y se pasa al vaso núm. 3, con unos pedacitos de plátano y una corteza de limón.
1941 W. C. Whitfield: Here’s How. Seite 31. Knickerbocker.
3 teaspoons raspberry syrup 1/2 lemon (juice only) 1 wineglass St. Croix rum 1/2 wineglass curacao Fill large bar glass with shaved ice and add the above, stir well and dress with slices of orange and pineapple, serve with straw.
Knickerbocker (by Tad Shell, in Whitfield: Here’s How, 1941).
1943 J. Roldán: Recetario moderno del licorista y barman. Seite 226. Knickerboker.
1945 George Gardner: How to be a bartender. Seite 43. Knickerbocker.
Use large bar glass. Ice, shaved; fill glass. Raspberry syrup, 3 teaspoonfuls. Lemon, juice of 1/2 Pineapple, 1 slice. Orange, 1 slice. St. Croix rum, 1 wineglass. Curacoa, 1/2 wineglass. Stir; dress with fruit and serve with a straw.
1946 Bill Kelly: The Roving Bartender. Seite 36. Knickerbocker Cocktail.
1/3 oz. raspberry syrup 1/2 oz. lemon juice 1 oz. orange juice 1 oz. Rum Shake. 4 oz. glass.
1947 A. Vermeys: Cocktails. Seite 53. Knickerbrocker Cocktail.
1 trait de jus de citron; 1 trait de sirop de framboise; 1 trait de jus d’orange; 2 traits de Curaçao; 2/3 Rhum Négrita. Autre recette: Jus d’un demi citron; 1 verre de Rhum; 1 trait de liqueur de Framboise. Se prépare et se sert directement dans un verre à vin avec de la glace pilée. Zeste de citron. Remuer et servir avec paille.
1947 Pedro Chicote: Cocktails mundiales. Seite 180. Knickerboker-Cocktail.
Prepárese en un gran vaso de cristal: Unos pedacitos de hielo picado. 4 gotas de curaçao. El jugo de medio limón. Una rodaja fina de naranja. 4 cucharadas de las de café, de jarabe de frambuesa. 2 copitas de ron Santa Cruz. Remuévase muy bien y sírvase en el mismo vaso que se ha preparado.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 96. Knickerbocker.
Dans un shaker avec de la glace pilée, le jus d’un demi-citron, une cuillère à bouche de sirop de Framboises, quatre traits de Curaçao, un verre de Rhum. Agiter, ajouter un peu d’eau, un zeste de citron, servir dans un gobelet moyen, garnir avec des fruits coupés et des chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 134. Knickerbocker.
1 part Pineapple & Raspberry Syrups, half & half 2 parts Lemon & Orange Juice, half & half 8 parts Rum Shake with finely crushed ice.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 18. Knickerbocker.
1 tablespoonful raspberry syrup Juice of 1 lemon 1 jigger St. Croix rum 2 dashes curacao Fill glass with cracked ice Trim with fruits in season.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 436. Knickerbocker.
1/4 vasito de granadina. Jugo de un limón. Vasito de ron Jamaica. Gotas de Curazao rojo. Bátase y sírvase en copa de agua llena de hielo fino y adornada con fruta. 1949 P. Dagouret: Le Barman Universel. Seite 107. Knickerbocker. Timbale au quart de glace pilée: Jus demi-citron et zeste. 1 cuiller à bouche sirop de framboises. 2 traits curaçào. 1 verre à liqueur de rhum. Fermer la timbale. Frapper fort. Passer das verre no. 11. Servir. 1948 Jean Lupoiu – Cocktails. Seite 66. Knickerbocker Cocktail.
Dans le shaker: 1 jet de jus de citron, 1 jet de sirop de Framboise, 1 jet de jus d’Orange, 2 jets de Curaçao Bardinet, 2/3 de Rhum. Agiter et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 107. Knickerbocker.
Timbale au quart de glace pilée: Jus demi-citron et zeste. 1 cuiller à bouche sirop de framboises. 2 traits curaçao. 1 verre à liqueur de rhum. Fermer la timbale. Frapper fort Passer dans verre n° 11. Servir.
1948 P. Dagouret: Le Barman Universel 11. Seite 107. Knickerbocker.
Timbale au quart de glace pilée: Jus demi-citron et zeste. 1 cuiller à bouche sirop de framboises. 2 traits curaçao. 1 verre à liqueur de rhum. Fermer la timbale. Frapper fort Passer dans verre n° 11. Servir.
1948 Trader Vic: Bartender’s Guide. Seite 145. Knickerbocker Cocktail.
1 oz. dry gin 1/2 oz. French vermouth . 1 dash Italian vermouth Stir with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink and serve.
1948 Trader Vic: Bartender’s Guide. Seite 221. Knickerbocker Cocktail.
1 oz. Jamaica rum 1/2 tsp. raspberry syrup 1/2 tsp. pineapple syrup 1/2 tsp. orange juice . 1/2 tsp. lemon juice Shake with cracked ice; strain into chilled cocktail glass. Variation: Substitute a piece of pineapple for the syrup and add 2 dashes curaçao.
1949 Emile Bauwens: Livre de Cocktails. Seite 51. Knicker Bocher Cocktail.
1 Trait Vermouth Italien – 2/3 Gordon’s Gin – 1/3 Vermouth Français – Remuer au verre à mélange et passer dans un verre à cocktail; avant de servir, ajouter un zeste de citron.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 383. Knickebocker-Cocktail.
2 d. Curaçao weiss, 1/6 Himbeersirup, den Saft von 1/4 Zitrone u. 1/4Orange und 1/3 Bacardi-Rum. Schütteln. Ein kleines Stückchen Ananas in das fertige Getränk geben.
1949 Wilhelm Stürmer: Cocktails by William. Seite 55. Knickerbocker Cocktail.
1952 Anonymus: Cocktails. Seite 79. Knickerbocker.
Dans le shaker: Ecraser une petite tranche d’ananas, Une cuiller à café de sirop de cassis, de jus de citron et de jus d’orange, Un verre de rhum, Bien frapper et servir.
1952 Charles: The Cocktail Bar. Seite 63. Knickerbocker Cocktail.
1 dash of Italian vermouth, 1/6 gill of French vermouth, 1/3 gill of dry gin. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 63. Knickerbocker Special Cocktail.
3 dashes of fresh lemon juice, 3 dashes offresh orange juice, 3 dashes of raspberry, 2 syrup, 1 dashes of brown curaçao, 1 chunk of pineapple, 1/2 gill of rum. Use the shaker.
1953 Anonymus: Manual del bar. Seite 209. Knickerbocker.
. 3 golpes de Jarabe de Fram- Batido. buesa. Servido en una copa de 10 gramos de Jugo de Limón. 80 gramos. 10 gramos de Jugo de Naranja. . 50 gramos de Rhum Blanco.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Knickerbocker Special.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 138. Knickerbocker.
1 part Pineapple & Raspberry Syrups, half & half 2 parts Lemon & Orange Juice, half & half 8 parts Rum Shake with finely crushed ice.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 87. Knickerbocker Cocktail.
3/4 oz. French Vermouth 1 1/2 oz. Old Mr. Boston Dry Gin 1/4 Teaspoon Italian Vermouth Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Add Twist of Lemon Peel and drop in glass.
1954 Eddie Clark: King Cocktail. Seite 32. Knickerbocker.
3/4 Jamaica Rum 1/8 Orange Curaçao 1/8 Fresh Orange and Lemon Juice Dash of Grenadine Shake and strain into a cocktail glass, serve with a chunk of pineapple.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Knickerbocker Special.
1955 Jean Lupoiu: Cocktails. Seite 74. Knickerbocker Cocktail.
Dans le shaker: 1 jet de jus de citron, 1 jet de sirop de Framboise, 1 jet de jus d’Orange, 2 jets de Cointreau, 2/3 de Bacardi. Agiter et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. Knickerbocker.
2/3 Dry Gin 1/3 Dry Vermouth 1 Dash Sweet Vermouth Stir well with ice and strain into glass. Squeeze Lemon Peel over top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 86. Knickerbocker Special.
2/3 Rum 1/3 Curaçao 1 Slice Pineapple, crushed 1 Teaspoon Orange Juice 1 Teaspoon Lemon Juice 1 Teaspoon Raspberry Syrup Shake well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 55. Knickerbocker.
Timbale à mélange, glace 2/3 Dry Gin 1/3 Vermouth français 1 trait Vermouth italien Bien remuer en timbale et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 55. Knickerbocker spécial.
Shaker, glace 2/3 Rhum 1/3 Curaçao 1 tranche d’ananas écrasée 1 cuill. à thé jus d’orange frais 1 cuill. à thé jus de citron frais 1 cuill. à thé jus de fram- boises Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 70. Knickerbocker Special.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 68. Knickerbocker.
1 verre de Rhum 1 trait jus de citron 1 trait sirop de framboises 1 trait jus d’orange 2 traits Curaçao
1961 Anonymus: Cocktails y bocaditos. Seite 91. Knickerbocker.
Curaçao, 4 gotas – Limón, 1/2 (el jugo) – Rodoja de naranja, 1 – jarabe de frambuesa, 4 cucharadas – Rhum, 100 gramos – Hielo, 3 trocitos. Poner el hielo y demás ingredientes en un vaso de 200 gramos. Mezclar y servir en el mismo vaso.
1963 Eddie Clarke: Shaking in the 60’s. Seite 97. Knickerbocker.
1 measure Jamaica rum 1/2 measure orange Curacao 1/2 measure fresh orange and lemon juice dash of Grenadine Shake and strain into a cocktail glass, serve with a chunk of pineapple.
1963 Luigi Veronelli: I cocktails. Seite 175. Knickerbocker Cocktail.
1 bicchiere e 1/3 di rhum cubano bianco 1/6 di bicchiere di succo di limone spremuto dalla sola polpa 1/6 di bicchiere di succo di arancia spremuto dalla sola polpa 1 cucchiaio di sciroppo di fragola 2 spruzzi di curaçao ghiaccio a cubetti Riempire lo shaker fino a 1/4 della sua altezza con ghiac- cio. Aggiungere il succo di limone, il succo di arancia, il rhum, lo sciroppo di fragola ed il curacao. Chiudere lo shaker, agitarlo vigorosamente, farlo riposare un secon- do, riprendere infine ad agitare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 209. Knickerbocker.
Batido. Servido en una copa de 80 gramos. 3 golpes de jarabe de Fram- buesa. 10 gramos de jugo de limón. 10 gramos de jugo de naranja. 50 gramos de Rhum blanco.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 74. Knickerbocker Special.
1965 Harry Schraemli: Manuel du bar. Seite 425. Knickebocker Cocktail.
2 dashes curaçao blanc, 1/6 sirop de framboise, le jus d’un 1/4 de ci- tron et 1/4 d’orange et 1/3 de rhum Bacardi. Agiter. Mettre un petit dé d’ananas dans la boisson terminée.
1966 Harry Schraemli: Le roi du bar. Seite 112. Knickebocker Cocktail.
Shaker. 2 d [dash] curaçao blanc, 1/6 sirop de framboise, 1/4 jus de citron, 1/4 jus d’orange, 1/3 rhum Bacardi. Mettre un petit dé d’ananas dans la boisson terminée.
1972 Leo Cotton: Old Mr. Seite 55. Knickerbocker Cocktail.
1/4 Teaspoon Sweet Vermouth 3/4 oz. Dry Vermouth 1 1/2 oz. Old Mr. Boston Dry Gin Stir well with cracked ice, strain into 3 oz. glass. Add twist of lemon peel and drop into glass.
1972 Leo Cotton: Old Mr. Seite 55. Knickerbocker Special Cocktail.
1 Teaspoon Raspberry Syrup 1 Teaspoon Lemon Juice 1 Teaspoon Orange Juice 2 oz. Old Mr. Boston Imported Rum 1/2 Teaspoon Curacao Shake well with cracked ice and strain into 4 oz. cocktail glass. Deco- rate with small slice of pineapple.
1/4 teaspoon Italian vermouth 3/4 ounce French vermouth 1 1/2 ounces gin Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 159. Knickerbocker Special Cocktail.
1 teaspoon raspberry syrup 1 teaspoon lemon juice 1 teaspoon orange juice 2 ounces light Puerto Rican rum 1/2 teaspoon curaçao Shake with ice cubes. Strain into chilled 4-ounce cocktail glass. Decorate with a small slice of pineapple.
1976 Anonymus: International Guide to Drinks. Seite 55. Knickerbocker Special.
3/5 dark rum 1/10 raspberry syrup 1/10 lemon juice 1/10 orange juice 1/10 orange curacao 1 cube pineapple Shaker
1976 Harry Craddock: The Savoy Cocktail Book. Seite 92. Knickerbocker Cocktail.
1 Dash Italian Vermouth. 1/3 French Vermouth. 2/3 Dry Gin. Shake well and strain into cock- tail glass. Squeeze lemon peel on top.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Special Cocktail.
1977 Stan Jones: Jones’ Complete Barguide. Seite 323. Knickerbocker.
Cocktail Glass Stir 1-1/2 oz gin 3/4 oz dry vermouth 1/4 oz sweet vermouth Optional – lemon twist
2007 David Wondrich: Imbibe!. Seite 104. Knickerbocker. Juice and rind of of 1/2 a lime or lemon; 2 teaspoofuls of raspberry syrup; 1 wine-glass [2 oz] Santa Cruz rum; 1/2 teaspoonful [1 oz] of Curaçoa. Ornament with berries in season.
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 182. Knickerbocker à la Monsieur. 6 cl Virgin Islands rum; 1,5 cl orange curaçao; 1,5 cl raspberry syrup; 3 cl lemon juice; 1 slice orange; 1 slice pineapple. garnish with fruits in season.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 236. Knickerbocker a la Monsieur. 6cl Santa Cruz Rum; 1,5 cl Orange Curaçao, 1,5 cl Himbeersirup; 3 cl Zitronensaft. Garnitur: Orangenscheibe, Ananaskeil.
2012 Tom Sandham: World’s Best Cocktails. Seite 139. Knickerbocker. 60 ml Santa Cruz golden rum; 1/2 teaspoon orange curaçao; 2 teaspoons raspberry syrup or more; shaved ice; 1/2 lime or lemon; garnish: seasonal berries and sprig of mint.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 32. Knickerbocker. 60 ml Appleton Special Rum; 15 ml Pierre Ferrand Curaçao; 1,5 Teelöffel Himbeersirup; 30 ml Limettensaft und die ausgepreßte Limette; Garnitur: 2-3 Himbeeren.
60 ml Cruzan Single Barrel rum
20 ml Combier Triple Sec
10 ml D’Arbo raspberry syrup
10 ml lemon juice
Preparation: Shaken and served in a large tumbler with small ice cubes.
Alternatively and currently preferred by us:
60 ml Doorly’s XO rum
20 ml Hiebl Bitterorangengeist
10 ml Freimeister Himbeere
5 ml sugar syrup (2:1)
10 ml lemon juice
Preparation: Shaken 60 times (20 seconds) with 3 ice cubes.
Another alternative is Oliver Ebert’s recipe from Becketts Kopf in Berlin. The original instructions are “6.0 Don Q 7 year rum; 1.3 raspberry liqueur; 1.0 lemon juice; 0.5 Curacao; 0.5 sugar syrup; shake and serve in a tumbler on shaved ice. Garnish with seasonal fruit.” We have modified the recipe to suit our possibilities:
60 ml Doorly’s XO Rum
5 ml Curaçao maison *
12,5 ml Freimeister Himbeere (raspberry liqueur)
5 ml sugar syrup (2:1)
10 ml lemon juice
Preparation: Shaken 60 times (20 seconds) with 3 ice cubes.
* Curaçao maison: 16 g sugar dissolved in 50 ml Hiebl Bitterorangengeist (bitter orange eau de vie).
A mixed drink called ‘Knickerbocker’ was first mentioned in 1843 on a drinks menu at the Concert Hall in Boston; Peter Brigham offered it on it. [4] [14-405] It is advertised in a Baltimore Sun advertisement of 19 October 1852. [9]
In an autobiography published in 1859, the author gives an account of his time in Paris. He refers to December 11, 1848, when Louis Napoleon Bonaparte won the first presidential election in the history of France; he then established a dictatorship with the coup d’état of December 2, 1851, and proclaimed himself Emperor in 1852 and France the Second Empire. [15-108] [16] So sometime between 1852 and 1859, the author must have been in Paris, and he reports: “To the Pale ale loving English, for it is in every John Bull’s mouth you meet, let me speak of the American shades, 50, Rue Rivoli, kept by Mrs. Prior, who is civility itdels, and keeps some fine Clarets and other wines, and our celebrated Bass, but only in quarts; I have sat in that snug little parlour, with some “bon vivants de Paris,” while 70,000 of the French army have paid “salaam” to the Emperor Napoleon, and memory has brought out in bold relief the “Coup d’Etât,” and 11th December 1848!! I was in Paris at that time. The restaurant Leblond, 1o, Boulevard des Italiens, is a splendid place; here they make all kinds of American drinks, such as Night Cap Cocktail, Pig and Whistle ditto, Egg Nogg, Silver Top, Knickerbocker, Ching-ching, Brandy Smash, Poney Punch, &c., &c., some of which are delightfully effervescing drinks.” [15-108]
The Knickerbocker spread and by the 1850s was available in the USA, Canada, London and even Paris. However, we do not have a recipe from this period. The first printed recipe appears in Jerry Thomas’ book ‘How to Mix Drinks, or The Bon Vivant’s Companion’. Since various recipes have been in circulation from the beginning, we do not know which is most similar to that of Peter Brigham. In any case, Jerry Thomas’ recipe is now understood to be the established standard: [14-405]
Knickerbocker (Jerry Thomas, 1862)
(Use a small bar glass)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup;
Who invented the knickerbocker and where it came from can no longer be determined. However, it probably originated in New York, where the term “knickerbocker” was on everyone’s lips and was used to describe a wide variety of things. [4]
His name comes from the satire “A History of New York”, published in 1809 by Washington Irving under the pseudonym Diedrich Knickerbocker. The main character is called Jensen Knickerbocker, and the satire describes the first settlers of New York, then called Nieuw Amsterdam. They came from Holland and wore calf-length knee-breeches. These knee-breeches were also called knickerbockers in the 1850s; they were also understood to refer to a Dutch-born member of the New York aristocracy with his old-fashioned behaviour, and the name became a nickname for New York patricians.
[5] [6] [7] [8] [11] [12] [13]The drink was perhaps named after Diedrich Knickerbocker. Perhaps also after the nickname of the New York patricians, perhaps after the Knickerbocker Boat Club founded in 1811, perhaps after the Knickerbocker Base Ball Club founded in 1845. However, there is another possibility: the Knickerbocker belongs to the “lesser punches”, it is a “smaller” punch made in a glass and for only one person. So it is also possible that this “shortened” punch was given this name in allusion to the likewise “shortened” calf-length trousers popular in the 1850s, which were also called knickerbockers at that time. [4] [9]
In any case, the Knickerbocker drink was extremely popular in the 1850s and 1860s. [4] Even if it was no longer so ubiquitous in the years that followed, it was still present at all times, as the collection of recipes shows.
The recipes have remained surprisingly constant. Although occasionally there are drinks called “Knickerbocker” that have nothing to do with the original, these are clearly in the minority. Santa Cruz or St. Croix rum is predominantly recommended, and as we have discovered in our own tastings, this rum is indeed ideally suited for a Knickerbocker. Jamaica rum, which is also often mentioned, is too dominant. From the 1920s onwards, orange juice is also often added. Classically, the drink is served on crushed ice with a straw and – very much a drink of the 1850s and 1860s – garnished with a rich decoration of fruit. In the absence of crushed ice, and because we shy away from the effort of making it, we use small ice cubes of about 1 cm edge length, which by the way works very well.
If you don’t know the Knickerbocker yet, give it a try! What was written in the New York World in 1882 still applies: “in the resume of what is good to drink in the summer-time the Knickerbocker should not be forgotten“. So don’t forget how good a Knickerbocker tastes in summer – but there’s nothing wrong with it in winter either.
Sources
Historical recipes
1862 Jerry Thomas: How to Mix Drinks. Seite 72. Knickerbocker.
(Use small bar glass.)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 72. Knickerbocker.
(Use small bar glass.)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 207. Knickerbocker à la Monsieur.
To the strained
juice of 1 lemon, or orange, add 2 tablespoonfuls of
raspberry syrup, 1 wine-glass of Jamaica rum, table-
spoonful of Curaçoa; mix in soda-water glass; add
balance with shaven ice.
1871 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 46. Knickerbocker.
Use a tumbler. Take 1 lime or a small
fresh lemon, squeeze out the juice; put
the rind and juice into the glass, 2 tea-
spoonfuls of raspberry syrup, wineglass rum, half
liqueur glass of curaçoa, small quantity of shaved
ice; shake well, and ornament with berries in
season. If not sweet enough, add more raspberry
syrup. We recommend the Anglo-American Soda
Water Co. for fruit syrups.
1872 Edward Ricket: The Gentleman’s Table Guide. Seite 46. Knickerbocker.
USE a tumbler. Take 1 lime or a small
fresh lemon, squeeze out the juice; put
the rind and juice into the glass, 2 tea-
spoonsful of raspberry syrup, wineglass rum, half
liqueur glass of Curasao, small quantity of shaved
ice; shake well, and ornament with berries in
season. If not sweet enough, add more raspberry
syrup. I recommend the Anglo-American Soda
Water Co. for fruit syrups.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 207. Knickerbocker à la Monsieur.
To the strained
juice of 1 lemon, or orange, add 2 tablespoonfuls of
raspberry syrup, 1 wine-glass of Jamaica rum, table-
spoonful of Curaçoa; mix in soda-water glass; add balance with shaven ice.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 207. Knickerbocker à la Madame.
1/2 pint lemon-
water ice, 1/2 pint sherry or Madeira, 1 bottle
seltzer water, 1/4 pint shaven ice.
1875 Anonymus: The American Bar-Tender. Seite 13. Knickerbocker.
Half a lime or lemon, squeeze out the juice, and put rind
and juice in the glass, 2 table spoonfuls of raspberry syrup, 1
glass St. Croix rum, 1 tea spoonful of Curaçoa, 1 oz of sugar.
Fill with ice and shake up well.
1876 Jerry Thomas: How to Mix Drinks. Seite 72. Knickerbocker.
(Use small bar glass.)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 72. Knickerbocker.
(Use small bar glass.)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup.
1878 Leo Engel: American & Other Drinks. Seite 57. Knickerbocker.
Use small tumbler.
Half a lime or lemon, squeeze out the juice and put rind and
juice in the glass; two tea-spoonfuls of raspberry syrup; one wine
glass of Santa Cruz rum; half tea-spoonful of Curaçoa. Cool
with chipped ice, shake up well, and ornament with berries in
season. If this be not sweet enough, put in a little more raspberry
syrup.
1880 Leo Engel: American & Other Drinks. Seite 57. Knickerbocker.
Use small tumbler.
Half a lime or lemon, squeeze out the juice and put rind and
juice in the glass; two tea-spoonfuls of raspberry syrup; one wine
glass of Santa Cruz rum; half tea-spoonful of Curaçoa. Cool
with chipped ice, shake up well, and ornament with berries in
season. If this be not sweet enough, put in a little more raspberry
syrup.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 32. Knickerbocker.
(Use a large bar glass.)
2 table-spoonsful of raspberry syrup;
2 dashes of lemon juice;
1 slice pineapple;
1 slice orange;
1 wine glass full of St. Croix rum;
One-half glass of Curacao;
then fill the glass with fine shaved ice, stir or shake
well, and dress with fruit in season; serve with a straw.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 110. Knickerbocker.
(Gebrauche ein grosses Glass.)
2 Esslöffel voll Himbeersaft;
2 dashes Citronensaft;
1 oder 2 Schnitte Ananas;
1 oder 2 Schnitte Orangen;
fülle das Glas auf mit fein zerschlagenem Eis;
1 Weinglas St. Croix Rum
Einhalb Weinglass Curacao;
mische dies tüchtig mit einem Barlöffel und garniere
es in geschmackvoller Weise mit Schnitte Ananas,
Citronen, Orangen, Erdbeeren und Weintrauben und
servire es mit Stroh.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 18. Knickerbocker.
1/2 a lime, or lemon, squeeze out
the juice, and put rind and juice in the glass; 2 teaspoonfuls
of raspberry syrup; 1 wine glass of Santa Cruz rum; 1/2 tea-
spoonful of Curaçoa. Cool with shaved ice; shake up well,
and ornament with berries. (Use small bar glass.)
1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 37: Knickerbocker.
(Large bar glass.)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with fine ice; stir well, adding fruit in sea-
son, and imbibe through a straw.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 35. Knickerbocker.
(Use small bar-glass.)
Take one-half a lime or small lemon.
3 tea-spoonfuls of raspberry syrup.
1 wine-glass of Santa Cruz rum.
3 dashes of Curaçoa.
Squeeze out the juice of the lime or lemon into the
glass, add the rind and the other materials. Fill the
glass one-third full of fine ice, shake up well, and
strain into a cocktail glass.
If not sufficiently sweet, add a little more syrup.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 46. Knickerbocker.
(Use a large bar glass.)
2 table-spoonsfuls of Raspberry syrup;
2 dashes of Lemon juice;
1 slice Pineapple;
1 slice Orange;
1 wine glass full of St. Croix rum;
1/2 wine glass of Curaçoa;
then fill the glass with fine shaved ice, stir or shake
well, and dress with Fruit in season; serve with a
straw.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 153. Knickerbocker.
(Gebrauche ein grosses Barglas.)
2 Esslöffel Raspberry Syrup (Himbeersaft);
2 dashes Citronensaft;
1 Schnitt Ananas;
1 Schnitt Orange;
1 Weinglas St. Croix Rum;
1/2 Weinglass Curaçoa;
Fülle das Glas mit zerschlagenem Eis;
mische oder schüttle tüchtig und garnire mit Früch-
ten; servire mit Strohhalm.
1888 Harry Lamore: The Bartender. Seite 27. Knickerbocker.
Large bar glass.
Two tablespoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
One wine-glass St. Croix rum.
Half wine-glass Curacoa.
Fill glass with fine ice; stir well, adding fruit in season,
and imbibe through a straw.
1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons américaines. Seite 41. Nickerbocker.
1 verre à madère de bon cognac.
1/2 verre de rhum.
2 petites cuillerées de sirop de fram-
boises.
Le jus d’un demi-citron.
Emplissez un verre à Cobbler aux deux
tiers de glace pilée; ornez les parois inté-
rieures du verre d’une couronne d’écorce de
citron de 2 centimètres de largeur, de fruits
de saison; agitez avec cuiller et sevez
avec pailles.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 60. Knickerbocker.
(Use a small bar glass.)
1/2 a Lime or small Lemon.
3 tea-spoonfuls of Raspberry Syrup.
1 wine glass of Santa Cruz Rum.
3 dashes of Curacoa.
Squeeze out the juice of the lime or lemon into the glass, add
the rind and the other materials. Fill the glass one-third full
of fine ice, shake up well, and strain into a cocktaii glass.
If not sufficiently sweet, add a little more syrup.
1892 William Schmidt: The Flowing Bowl. Seite 164. The Knickerbocker.
The Juice of half a lime or lemon in a glass,
3 dashes of raspberry syrup,
1 wineglassful of Jamaica rum,
1 dash of curaçao,
alittle cracked ice.
Stir this well; strain, and serve in a fancy glass.
1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 32. Knickerbocker.
(Use large barglass.)
1 teaspoonful of raspberry syrup, juice of
half a lemon. 1 slice pineapple. 1 slice of
orange.
1 wine glass of Santa Cruz, 4 dashes of
curaçoa. Fill with fine ice, stir, trim with
fruit.
1895 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Pit in a long glass the juice of half a lemon,
one pony raspberry syrup, half a pony curaçoa,
one jigger St. Croix rum, fill the glass with fine
ice; mix well, trim with a slice of pineapple,
orange and lemon. Serve with straws.
1895 R. C. Miller: The American Bar-Tender. Seite 63. Knickerbocker.
(Use small glass.)
1/2 a lime, or lemon, squeeze out the juice, and put
rind and juice in the glass.
1 table-spoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoon of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put
in a little more raspberry syrup.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 44. Knickerbocker.
Put into a small tumbler the rind and juice of
one lemon, thenn add two teaspoonfuls of rasp-
berry syrup, one wineglass of Santa Cruz or
white rum, and a teaspoonful of curaçoa; fill
with shaved ice, and shake well. Add berries
in season, and serve with two straws.
1896 Louis Fouquet: Bariana. Seite 46. Knickerbocker.
Prendre gobelet argent, glace en petits morceaux, une
petite cuillerée de jus de citron, 2 cuillerées de sirop de fram-
boises, 4 traits de curaçao, finir avec rhum vieux et eau, bien
frapper, passer, verser et servier.
1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 62. The Knickerbocker.
The juice of half a lime or lemon in a glas,
3 dashes of raspberry syrup,
1 wineglassful of Jamaica rum,
1 dash of curaçao,
a little cracked ice.
Stir this well; strain, and serve in a fancy glass.
1900 Frank Newman: American-Bar. Seite 54. Knickerbocker.
Prendre un gobelet en argent, glace en petits morceaux:
jus d’un limon ou d’un quart de citron,
2 cuillerées à cafè de sirop de framboises,
3 traits curaçao,
1 verre à liqueur de rhum.
Frapper, passer, verser, servir.
1900 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Put into a long glass the juice of half a lemon,
one pony raspberry syrup, half a pony curaçoa,
one jigger St. Croix rum, fill the glass with fine
ice; mix well, trim with a slice of pineapple,
orange and lemon. Serve with straws.
1900 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 170. Knickerbocker.
(Use a large bar glass.)
2 table-spoonsfuls of raspberry syrup;
2 dashes of lemon juice;
1 slice of pine-apple;
1 slice of orange;
1 wine-glassful of St. Croix rum;
1/2 wine-glass of curaçao.
Then fill the glass with fine-shaved ice; stir or shake
well, and dress with fruit in season; serve with a straw.
1901 J. E. Sheridan: The complete buffet manual. Seite 41. Knickerbocker.
(Use large bar glass.)
3 teaspoons raspberry syrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adoing fruit
in season, and imbibe through a straw.
1902 Anonymus: Fancy Drinks. Seite 42. Knickerbocker.
LARGE BAR GLASS. – Two tablespoons rasp-
berry syrup, juice of half lemon, one slice pine-
apple, one slice orange, one wineglass St. Croix
rum, 1/2 wineglass Curacoa. Fill glass with fine
ice, stir well, trim with fruits, serve with straws.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 41. Knickerbocker.
(Use large bar glass.)
3 teaspoons raspberrysyrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adding fruit
in season, and imbibe through a straw.
1904 Frank Newman: American-Bar. Seite 59. Knickerbocker.
Mettre dans un gobelet en argent un peu de glace
pilée:
jus d’un limon ou 1/4 de citron,
1 verre à liqueur de sirop de framboise,
3 traits de curaçao,
1 verre à liqueur de rhum.
Adapter un second gobelet, frapper fortement, passer
en versant dans le verre no 6, servir.
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 43. Knickerbocker.
Use large bar glass.
Ice, shaved; fill glass.
Raspberry syrup, 3 teaspoonfuls.
Lemon, juice of 1/2.
Pineapple, 1 slice.
Orange, 1 slice.
St. Croix rum, 1 wineglass.
Curacoa, 1/2 wineglass.
Stir; dress with fruit and serve with
a straw.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 37. Knickerbocker.
(Large bar glass.)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine glass Curaçoa.
Fill glass with fine ice; stir well, adding fruit in sea-
son, and imbibe through a straw.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 32. Knickerbocker.
Use large bar glass.
4 or 5 dashes of raspberry syrup.
4 or 5 dashes lemon juice.
1 slice pineapple.
1 slice of orange.
1 slice of lemon.
1 jigger of Santa Cruz Rum.
1 dash Dr. Siegert’s Genuine Angostura
Bitters.
3 dashes of Curacoa.
Fill up glass with ice; stir well; trim with
fruit, and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Put into a long glass the juice of half a lemon,
one pony raspberry syrup, half a pony curaçoa,
one jigger St. Croix rum, fill the glass with fine
ice; mix well, trim with a slice of pineapple,
orange and lemon. Serve with straws.
1907 Charles Smith: Smacks and Smiles. Seite 67. Knickerbocker.
(Use a large bar glass.)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curagoa.
Fill glass with fine ice; stir well,
adding fruit in season, and serve
with a straw.
1907 Frank Newman: American-Bar. Seite 59. Knickerbocker.
Mettre dans un gobelet en argent un peu de glace pilée:
jus d’un limon ou 1/4 de citron,
1 verre à liqueur de sirop de framboise,
3 traits de curaçao,
1 verre à liqueur de rhum.
Adapter un second gobelet, frapper fortement, passer
en versant dans le verre no 6, servir.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 39. Knickerbocker.
1 tablespoonful raspberry syrup
Juice 1 lemon
100% St. Croix rum
2 dashes Curacao
Fill glass with cracked ice.
Trim with fruits in season.
1909 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.
Ein Punschglas fülle man zur Hälfte mit feinem Eis und füge hinzu:
1 Likörglas Himbeersirup,
1/2 Teelöffel Zitronensaft,
1 Likörglas Curaçao,
1 kleines Weinglas St. Croix- oder Jamaika-Rum.
Mische mit einem Barlöffel, garniere mit verschiedenen Früchten
und serviere mit Strohhalmen.
1909 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.
Put into a long glass the juice of half a lemon,
one pony raspberry syrup, half a pony curaçoa,
one jigger St. Croix rum, fill the glass with fine
ice; mix well, trim with a slice of pineapple,
orange and lemon. Serve with straws.
1909 Jacob A. Didier: The Reminder. Seite 89. Knickerbocker.
Use a punch glass.
3 or 4 dashes of lemon juice.
2 dashes of raspberry syrup.
1/2 pony glass curacoa.
Fill glass with fine ice.
1 drink of St. Croix rum.
Stir, dress with fruit and serve
with straws.
1910 Anonymus: 101 Drinks. Knickerbocker.
An old favorite with habitues (look up under
“H”) of the Knickerbocker bar. Need we say
more?
Four parts St. Croix Rum Flavor with raspberry and
One part each of orange and pineapple syrup
and lemon juice Shake with fine ice
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 54. Knickerbocker.
1 tablespoonful raspberry syrup
Juice of 1 lemon
100% St. Croix rum
2 dashes Curacao
Fill glass with cracked ice.
Trim with fruits in season.
1911 Ignacio Doménech: El Arte del Cocktelero Europeo. Seite 15. Knickerbocker-cocktail.
(Prepararlo en un gran vaso de cristal)
El jugo de medio limón.
Una rodaja finísima de limón.
Tres cucharadas de las que se toma el café, de
jarabe de frambuesa.
Una cucharada grande de hielo picado.
Dos copitas de ron Santa Cruz, de la Negrita.
Algunas gotas de curaçao.
Mézclase muy bien, y se vierte en vaso ó vasos
de cocktails; sirvase con alguna fruta del tiempo,
fresas ó frambuesas.
1912 Anonymus: Dr Siegert’s Angostura Bitters. Seite 32. Knickerbocker.
Use large bar glass.
4 or 5 dashes of raspberry syrup.
4 or 5 dashes lemon juice.
1 slice pineapple.
1 slice of orange.
1 slice of lemon.
1 jigger of Santa Cruz Rum.
1 dash Dr. Siegert’s Genuine Angostura
Bitters.
3 dashes of Curaçao.
Fill up glass with ice; stir well; trim with
fruit, and serve.
1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 38. Knickerbocker.
(Use a small bar glass.)
One-half a lime or small lemon,
Three teaspoonfuls of raspberry syrup,
One wine-glass of Santa Cruz or St. Croix rum,
Three dashes of curacoa.
Squeeze out the juice of the lime or lemon into the glass, add
the rind and the other materials. Fill the glass one-third
full of fine ice, shake up well, and strain into a cocktail glass.
1912 John H, Considine: The Buffet Blue Book. Nummer 123. Knickerbocker.
Use large bar glass; 4 or 5 dashes of rasp-
berry syrup, 4 or 5 dashes lemon juice, 1
slice pineapple, 1 slice of orange, 1 slice of
lemon, 1 jigger of Santa Cruz rum, 3 dashes
of curacoa. Fill up glass with ice, stir well,
trim with fruit and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 33. Knickerbocker.
(A large bar glass.) 2 table-
spoons of raspberry syrup; juice of 1/2 a lemon; a
slice of pineapple and orange; 1 wineglass of St.
Croix rum; 1/2 wineglass Curacoa; fill glass with
fine ice. Stir well, adding fruit in season, and im-
bibe through a straw.
1913 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.
Ein Punschglas fülle man zur Hàlfte mit feinem Eis und füge hinzu:
1 Likörglas Himbeersirup,
Teelöffel Zitronensaft,
1 Likörglas Curaçao,
1 kleines Weinglas St. Croix- oder Jamaika-Rum.
Mische mit einem Barlöffel, garniere mit verschiedenen Früchten und
serviere mit Strohhalmen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 123. Knickerbocker.
Ein Punschglas halb mit Eis, füge hinzu:
4 Spritzer Citronensaft, 1 Likörglas Curacao, 1 Likörglas
Himbeersaft, 1 Cocktailglas Rum, rühren und geschmack-
voll mit Früchten garnieren.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 123. Knickerbocker, Union-Drink.
4/5 Eiercognac, 1/5 Cherry-
Brandy.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 93. Knickerbocker.
1/4 Jigger Raspberry Syrup.
Juice of one Lemon.
1 Jigger Jamaica Rum.
2 Dashes Brown Curacao.
Shake, strain into Goblet with fine ice.
Dress with fruit in season.
1914 Anonymus: The Art of Mixing Them. Seite 42. Knickerbocker.
(A large bar glass.) 2 tablespoons of rasp-
berry syrup; juice of 1/2 a lemon, a slice of pine-
apple and orange; 1 wineglass St. Croix rum; 1/2
wineglass Curacoa; fill glass with fine ice. Stir
well, adding fruit in season, and imbibe through
a straw.
1914 Jacques Straub: Drinks. Seite 73. Knickerbocker.
1/4 jigger raspberry syrup.
Juice of one lemon.
1 jigger Jamaica rum.
2 dashes brown curaçao.
Shake, strain into goblet with fine ice. Dress
with fruit in season.
1915 John B. Escalante: Manual del cantinero. Seite 20. Knickerbocker Cocktail.
(Niquerboquer cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos p[ara]
mediar el vaso, y agréguese:
Angostura bitters . . . . . . . . . . Unas got[as]
Ginebra HoIandesa . . . . . . . . 3 part[es]
Vermouth Francés . . . . . . . . . 1 par[te]
Mézclese todo con una cuchara, cuélese en una copa [de]
las de cocktail, y sírvase con una aceituna.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 114. Knickerbocker.
1 tablespoonful raspberry syrup
Juice of a lemon
100% St. Croix Rum
2 dashes Curacao.
Fill glass with cracked ice. Trim with fruits in season.
1917 Jacob A. Didier: The Reminder. Seite 89. Knickerbocker.
Use a punch glass.
3 or 4 dashes of lemon juice.
2 dashes of raspberry syrup.
1/2 pony glass curacoa.
Fill glass with fine ice;
1 drink of St. Croix rum.
Stir, dress with fruit and serve
with straws.
1920 Anonymus: „Good Cheer“. Seite 49. Knickerbocker.
1/4 shot raspberry syrup.
Juice of one lemon.
1 shot Jamaica rum.
2 dashes brown curaçao.
Shake, strain into goblet with fine ice. Dress
with fruit in season.
1920 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.
Ein Punschglas fülle man zur Hälfte mit feinem Eis und füge hinzu:
1 Likörglas Himbeersirup,
1/2 Teelöffel Zitronensaft,
1 Likörglas Curacao,
1 kleines Weinglas St. Croix- oder Jamaika-Rum.
Mische mit einem Barlöffel, garniere mit verschiedenen Früchten
und serviere mit Strohhalmen.
1920 Ferruccio Mazzon: Guida del barman. Seite 98. Knickerbocker.
1/3 di un bicchierone di ghiaccio sminuz-
zato, il succo di 1 limone e una fettina di
buccia:
1 bicchierino a liquori di sciroppo di
Lamponi
1/2 bicchierino a liquori di Curacao
1/2 bicchiere a madera di Rhum.
Agitate per bene e versare tutto in un
tumbler (mezzo) e servite.
1921 Adolphe Torelli: Guide du barman. Seite 68. Knickerbocker.
Shaker avec glace pilée, le jus
d’un demi citron avec zeste, une cuillerée à bou-
che sirop de framboises,quatre traits curaçao,
un verre de rhum, agiter et seyez dans verre
moyen, remplir avec eau frappée et garnir avec
fruits coupés et chalumeaux.
1921 Adolphe Torelli: Guide du barman. Seite 108. Torelli’s Knickerbocker.
Dans shaker, un tiers
de glace pilée, deux zestes de citron, le jus d’un
demi-citron, un demi-verre à liqueur de sirup de
cerises, un demi-verre à liqueur de Grand Mar-
nier, un verre à liqueur de rhum, frapper et pas-
ser dans un verre moyen, ajouter une cuillerée
de fruits coupés et servez.
1921 Victor Hugo Himmelreich: American Drinks. Seite 65. Knickerbocker (L. d. G.)
Ein Punschglas halb mit Eis, füge hinzu 4 Spritzer
Citronensaft, 1 Likörglas Curacao, 1 Likörglas Him-
beersaft, 1 Cocktailglas Rum, rühren und geschmack-
voll mit Früchten garnieren.
1922 W. Slagter: Hoe maakt men American Fancy Drinks. Seite 10. Knickerbooker.
Doet in een hoog glas met fijn geschrapt ijs:
1 Pijpglaasje Grenadine siroop
1/2 Pijpglaasje Curaçao
1 Portglas Punch van Arak
1/2 Eetlepel Citroensap
1 Schijf Ananas
1 Schijf Sinaasappel
Goed roeren.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 43. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful
of Lemon Juice, 1 teaspoonful of Orange Juice,
1 chunk of Pineapple, 2/3 Rum, 2 dashes of Curaçao.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 85. Knickerbocker.
Shaker with crushed Ice, the juice of 1/2 a lemon
with zest, 1 tablespoon of Sirop Framboise, 4
dashes Grand Marnier, 1 glass of Rum.
Shake and serve in medium size glass, fill with
frappé water and garnish with cut fruit and straws.
1923 P. Dagouret: Le Barman Universel. Seite 103. Knickerbocker.
Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçào.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort.
Passer dans verre n° 11. Servir.
1924 A. Brehmer: Das Mixerbuch. Seite 156. Knickerbocker à la Madame.
Man menge je 1/4 Liter
Zitronen-Gefrorenes und Sherry oder Madeira, 1 Flasche
Selterswasser und 1/2 Liter geschabtes Eis gut mitein-
ander und richte an.
1924 A. Brehmer: Das Mixerbuch. Seite 156. Knickerbocker à la Monsieur.
Man tue in ein Wasser-
glas die feine Schale einer Zitrone sowie den Saft einer
halben, 3 Teelöffel voll Himbeer-Sirup, 1 Weinglas voll
feinen Rum und 1 Teelöffel voll Curaçao, fülle das Glas
mit Eis, schüttle ordentlich durch und richte an.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 68. Nicker Bocker.
En un vaso mediano, échese
una copita de Framboesa, dos chorros de jugo de
limón, una copa de Rom Bacardi y media copita
de Curaçao. Llénese el vaso con hielo desmenuzado,
revuélvase y adórese con rebanadas de ananás,
naranja y otras frutas. Sírvase con pajas.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 53. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful
of Lemon Juice, 1 teaspoonful of Orange Juice,
1 chunk of Pineapple, 2/3 Rum, 2 dashes Curaçao.
1926 W. Slagter: Cocktails. Seite 108. Knickerbooker.
Doet in een hoog bol glas met fijn ge-
schrapt ijs:
1 Pijpglaasje Grenadine-siroop
1/2 Pijpglaasje Curaçao Wijnand
Fockink
1 Portglas Rum Wijnand Fockink
1/2 Eetlepel Citroensap
1 Schijf Ananas
1 Schijf Sinaasappel.
Goed roeren.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 96. Knickerbocker.
Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, une
cuillère à bouche de sirop de Framboises, quatre
traits de Curaçao, un verre de Rhum. Agiter,
ajouter un peu d’eau, un zeste de citron, servir
dans un gablet moyen, garnir avec des fruits
coupés et des chalumeaux.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 167. Torelli’s Knickerbocker.
Dans un
shaker de la glace pilée, deux zestes de
citron, le jus d’un demi-citron, un demi-verre à
liqueur de sirop de cerises, une cuillère à café de
Grand-Marnier, un verre à liqueur de Rhum, frap-
per, passer dans un gobelet moyen, garnier de
fruits coupés et de chalumeaux.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 171. Knickerbocker.
1/4 vasito jarabe de frambuesa.
Jugo de un limón.
Vasito de ron.
2 gotas Curacao oscuro.
Bátase, cuélese a copa fina con hielo menudo y
adórnese con fruta.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 44. Knickerbocker.
Put into a small tumbler the rind and juice of
one lemon, then add two teaspoonfuls of rasp-
berry syrup, one wineglass of Santa Cruz or
white rum, and a teaspoonful of curaçoa; fill
with shaved ice, and shake well. Add berries
in season, and serve with two straws.
1927 Harry McElhone: Barflies and Cocktails. Seite 40. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful of Lemon
Juice, 1 teaspoonful of Orange Juice, 1 chunk of Pineapple,
2/3 Rum, 2 dashes Curaçao.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 59. Knickerbocker Cocktail.
1 jet jus de citron, 1 jet Sirop Framboise,
1 jet jus d’orange, 2 jets Curaçao,
2/3 Rhum St James.
Agiter et servir avec un petit morceau
d’ananas.
1927 Maraya Vélez de Sánchez: Cocktails bebidas heladas ponches de todas clases. Seite 28. Knickerboker.
Se ponen en la cocktelera un poco de hielo machacado,
el jugo de medio limón, un vasito de jarabe de frambuesa,
tres cucharaditas de curazao, un vasito de ron. Se sacude
fuertemente, se vacia en un vaso y se sirve.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 30. Knickerbocker.
Le jus d’un quart de citron,
1/4 sirop framboise, 1/3 Rhum, 2 traits de Curaçao.
Shaker.
1927 Paul E. Lowe: Drinks. Seite 63. Knickerbocker.
Fill large bar glass with shaved ice.
1/2 juice of a lemon.
1 tablespoonful raspberry syrup.
1 slice of orange.
1 slice of pineapple.
jigger Curacoa.
1 jigger St. Croix rum.
Stir; ornament with fruit and serve
with straws.
1927 Paul Fouassier: Pour le Distillateur le Débitant, Le Barman. Seite 90. Knickerboker.
Dans un verre à moitié plein
de glace pilée verser un mélange de:
Suc de citron …………… 1 fruit.
Sirop de framboise … 2 petites cuillerées
Rhum ………………………. 1 verre à bordeaux.
Curaçao ………………….. 2 grandes cuillerées.
On peut ajouter de l’eau de seltz et on peut sucrer
à volonté.
1927 Pedro Chicote: El bar americano en España. Seite 61. Knickerbocker-Cocktail.
Prepárase en un gran vaso de cristal:
Unos pedacitos de hielo picado.
4 gotas de curaçao.
El jugo de medio limón.
1 rodaja fina de naranja.
4 cucharadas de las de café de jarabe de fram-
buesa.
1 cucharada grande de hielo picado.
2 copitas de ron Santa Cruz.
Remuévase muy bien y sírvase en el mismo
vaso que se ha preparado, agregando alguna fru-
ta del tiempo.
1927 Piero Grandi: Cocktails. Seite 41. Knickerbocker Cocktail
Une cuillerée à thé de Sirop de Framboises,
une cuillerée à thé de jus de citron, une cuil-
lerée à thé de jus d’Orange, un morceau d’Ana-
nas, 2/3 de Rhum, 2 gouttes de Curaçao.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 76. Knickerbocker.
Use small bar glass
One-half a lime, or lemon; One wineglass Danta Cruz
squeeze out the juice, and rum.
put the rind and juice in One-half teaspoonful of cu-
the glass. raçao.
Two teaspoonfuls of rasp-
berry syrup.
COOL with shaved ice; shake up well, and ornament with
berries in season. If this is not sweet enough, put in a little
more raspberry syrup.
1928 Pedro Chicote: Cocktails. Seite 167. Knickerbocker-Cocktail.
Prepárese en un gran vaso de cristal:
Unos pedacitos de hielo picado.
4 gotas de curaçao.
El jugo de medio limón.
1 rodaja fina de naranja.
4 cucharadas de las de café de jarabe de fram-
buesa.
1 cucharada grande de hielo picado.
2 copitas de ron Santa Cruz.
Remuévase muy bien y sírvase en el mismo
vaso che se ha preparado, agregando alguna fru-
ta del tiempo.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 96. Knickerbocker.
Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, une
cuillère à bouche de sirop de Framboises, quatre
traits de Curaçao, un verre de Rhum. Agiter,
ajouter un peu d’eau, un zeste de citron, servir
dans un gobelet moyen, garnir avec des fruits
coupés et des chalumeaux.
1930 Anonymus: Cocktails by „Jimmy“. Seite 49. Knickerbocker.
3 parts Jamaica Rum
1 part Orange and Lemon Juice
2 dashes Curacao per cocktail
Grenadine to taste
Serve with a piece of pineapple.
1930 Anonymus: Here’s How. Seite 30. Knickerbocker.
1/4 shot raspberry syrup.
Juice of one lemon.
1 shot Jamaica rum.
2 dashes brown curacao.
Shake, strain into goblet with fine ice. Dress
with fruit in season.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Knickerbocker.
Four parts St. Croix rum to one part each of orange and
lemon juice, and flavored with raspberry syrup and pineapple syrup.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 55. Knickerbocker.
A large bar-glass was used, two tablespoons of raspberry
syrup, two dashes of lemon juice, one slice of pineapple, one slice of
orange. So far — so good ! But now what are you going to do? Now
you are supposed to put in a wine-glass of St. Croix rum and one-half
glass of Curacao. While it is hardly worth completing the recipe —
it may be briefly said that fine shaved ice filled the glass, all well stirred
or shaken, dressed with fruit and served with a straw.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 76. Knickerbocker.
Use small bar glass
One-half a lime, or lemon; One wineglass Santa Cruz
squeeze out the juice, and rum.
put the rind and juice in One-half teaspoonful of cu-
the glass. raçao.
Two teaspoonfujs of rasp-
berry syrup.
Cool with shaved ice; shake up well, and ornament with
berries in season. If this is not sweet enough, put in a little
more raspberry syrup.
1929 P. Dagouret: Le Barman Universel. Seite 102. Knickerbocker.
Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçào.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort.
Passer dans verre n° 11. Servir.
1930 Anonymus: For Home Use. Seite 21. Knickerbocker.
Half fill tumbler with fine ice and
add :—
Juice of half a Lemon.
4 dashes Angostura Bitters.
1 tablespoonful Syrup.
1 slice of Orange.
slice of Pineapple.
1 wineglass Curacoa.
1 wineglass Rum (see page 8).
Stir well, and serve with straws.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 44. Knickerbocker.
Pardon us, while we shed a few crocodile tears
at the thought of this old Knickerbocker Bar fa-
vorite. What pleasures our youth of America
must forego! I’ll bet that more than half of them
can’t even pronounce St. Croix!
Four parts St. Croix Rum
One part each of Orange and Lemon Juice
Flavor with Raspberry and Pineapple
syrup
Shake with fine ice
1930 Dexter Mason: The Art of Drinking. Seite 35. Knickerbocker.
1 part Bacardi
1/4 part Curaçao
1/4 part grenadine
1/4 part pineapple juice
2 slices of orange
Stir in a large glass. Do not use a shaker.
1930 Dominique Migliorero: L’Art du Shaker. Seite 37. Knickerboker Cocktail.
4 trais de sirop de Framboise, 2 traits de Curaçao, le jus
d’un 1/2 citron, 1 verre à liqueur de Rhum.
Préparer dans le Shaker. Bien frapper, servir dans un
verre à cocktail.
1930 Gerardo Corrales: Club de Cantineros. Seite 111. Knickerbocker.
1/4 vasito granadina.
Jugo de un limón.
Vasito de ron Jamaica.
Gotas de curacao rojo. Bátase.
En copa de agua llena de hielo fino.
Adórnese con fruta.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Cocktail.
1 Dash Italian Vermouth.
1/3 French Vermouth.
2/3 Dry Gin.
Shake well and strain into cock-
tail glass. Squeeze lemon peel on
top.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 94. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup.
1 Tesapoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum.
2 Dashes of Curaçao.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 53. Knickerbocker Cocktail.
1 teaspoonful of raspberry Syrup, 1 teaspoonful
of Lemon juice, 1 teaspoonful of Orange juice,
1 chunk Pineapple, 2/3 Rum, 2 dashes Curaçao.
1930 Jere Sullivan: The Drinks of Yesteryear. Seie 22. Knickerbocker.
Dash of lemon juice
Dash of Grenadine Syrup
2/3 Gin
1/3 Brandy
Shake well and strain into claret glass.
1930 Pedro Chicote: Le ley mojada. Seite 170. Knickerbocker-Cocktail.
Prepárese en un gran vaso de cris-
tal :
Unos pedacitos de hielo picado.
4 gotas de curaçao.
El jugo de medio limón.
1 rodaja fina de naranja.
4 cucharadas de las de café de jarabe
de frambuesa.
1 cucharada grande de hielo picado.
2 copitas de ron Santa Cruz.
Remuévase muy bien y sírvase en el mismo vaso
que se ha preparado.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Prepare Them. Seite 51. Knickerbocker.
Rum . . . . . . . . . . . . . . 1/3 jigger Pineapple Syrup . . . . . . . . . 1 spoon
Raspberry Syrup . . . . 1/3 jigger Orange . . . . . . . . . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 201. Knickerbocker.
After a well known New York club, then situated in a
few steps from the Waldorf, and supposed to have been
originally compounded for members of that organization,
as was the case with Knickerbocker punch (q.v.).
(Collins)
Juice one-half Lemon
One lump Sugar
Two dashes Angostura Bitters
One whole Lemon Peel
One jigger Brandy
Fill with plain Soda
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 24. Knickerbocker-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
El jugo de medio limón, una rodaja finísima de limón, tres
cucharadas de las que se toma el café, de jarabe de frambuesa,
una cucharada grande de hielo picado, dos copitas de ron Santa
Cruz o de la Negrita, algunas gotas de curaçao; mézclese muy
biwn, y se vierte en vaso o vasos de cocktails; sírvase con alguna
fruta del tiempo, fresas o frambuesas.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 650. Knickerbocker.
Mettre dans un shaker:
2 cuillerées de glace pilée.
1/2 verre à liqueur de sirop de framboise.
3 gouttes de curaçao.
1 verre à liqueur de rhum.
Jus d’un quart de citron.
Remuer fortement le shaker, le verser dans un verre à Bordeaux.
1932 Al Hirschfeld: Manhattan Oases. Seite 26. Knickerbocker Cocktail.
One teaspoonful of raspberry syrup,
one teaspoonful of lemon juice, one
teaspoonful of orange juice, one
chunk of pineapple, a glass of rum,
two dashes of Curacao.
1932 James A. Wiley: The Art of Mixing. Seite 22. Knickerbocker Cocktail.
A famous drink of a famous house:
1 teaspoonful raspberry syrup, 1 teaspoonful
lemon juice, 1 teaspoonful orange juice, 1 piece
pineapple, 1 portion Rum, 2 dashes of Curacao.
Shake with a little ice. Pour slowly.
1932 Jimmy: The Green Cocktail Book. Seite 49. Knickerbocker.
3 parts Jamaica Rum
1 part Orange and Lemon Juice
2 dashes Curaçao per cocktail
Grenadine to taste.
Serve with a piece of pineapple.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 23. Knickerbocker.
(Large bar glass)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Pill glass with fine ice ; stir well, adding fruit in sea
son, and imbibe through a straw.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 83. Knickerbocker Cocktail.
Teaspoonful of Gomme Syrup,
Teaspoonful of Lemon Juice,
Teaspoonful of Orange Juice,
2/3 Rum, 2 dashes Curacao,
Chunk of Pineapple.
1933 Anonymus: The Bartender’s Friend. Seite 95. Knickerbocker Cocktail.
Rum Shake well together with plenty of fine
Raspberry Syrup ice the juice of 1/2 lime, 1 tablespoonful
Curaçao of raspberry syrup, 2 dashes of Cura-
Lime Juice çao, and 1 jigger of rum. Strain
Ice and serve with half slice of orange.
Orange
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 23. Knickerbocker.
(Large bar glass)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with fine ice; stir well, adding fruit in sea-
son, and imbibe through a straw.
1933 Antonio Josa: Cocktelera Universal. Seite 30. Knicker Bocker Cocktail.
Seis gotas de vermouth Italiano.
1/3 de vermouth Francés.
2/3 de Gin.
1933 Antonio Josa: Cocktelera Universal. Seite 76. Knickerboker.
Prepárese en Cocktelera unos pedacitos de
hielo.
Una cucharadita de Jarabe de Frambue-
sas.
Tres gotas de Curaçao.
Una copita de Ron.
El jugo de 1/4 de limón.
Agítese bien y sírvase con copa de cock-
tail.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 43. Knickerbocker.
(use small bar glass)
1/2 lime or small lemon.
3 teaspoons raspberry syrup.
1 wineglass Santa Cruz or St. Croix
Rum.
3 dashes Curacoa.
Squeeze juice of lime or lemon into glass.
Add the rind, and other ingredients. Fill
one-third full of shaved ice. Shake well, and
strain into a cocktail glass.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 13. Knickerbocker.
1 tablespoonful raspberry syrup
Juice of 1 lemon
1 jigger St. Croix rum
2 dashes curacao
Fill glass with cracked ice.
Trim with fruit in season.
1933 George A. Lurie: Here’s How. Seite 47. Knickerbocker.
Rum . . . . . . . . . . . . 1 pony Pineapple Syrup . . 1 spoon
Raspberry Syrup . . 1 spoon Orange . . . . . . . . . . 1 spoon
. Lemon . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 92. Knickerbocker Cocktail.
1 Dash Italian Vermouth.
1/3 French Vermouth.
2/3 Dry Gin.
Shake well and strain into cock
tail glass. Squeeze lemon peel on
top.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Special Cocktail.
1 Teaspoonful
Raspberry
Syrup.
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum .
2 Dashes of Curaçao.
1933 Harry Todd: Mixer’s Guide. Seite 32. Knickerbocker.
Use small bar glass.
Juice of 1/2 lemon.
One tablespoonful of raspberry syrup.
One wine glass of Santa Cruz rum.
Three or or 4 dashes of Curacoa.
One slice of Orange.
Three or 4 lumps of cracked ice.
Shake well; strain into cocktail glass and serve.
1933 Jacob Abraham Grohusko: Jack’s Manua. Seite 76. Knickerbocker Special Cocktail.
1 teaspoon raspberry syrup
1 teaspoonful lemon juice
1 teaspoonful orange juice
1/4 slice of pineapple
80% rum
20% curaçao
1933 Jacob Abraham Grohusko: Jack’s Manua. Seite 170. Knickerbocker.
1 tablespoonful raspberry syrup
Juice of one lemon
100% St. Croix rum
2 dashes curaçao
Fill glass with cracked ice. Trim with fruits in season.
1933 John F. Driscoll: The Home Bartender. Seite 14. Knickerbocker Cocktail.
2/3 bourbon whiskey, a dash of Angostura bitters,
1/3 jigger of Italian Vermouth, orange peel top, Ice, Mix,
Strain and Serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages and Recipes for Mixed Drinks. Seite 18. Knickerbocker.
Mixing glass
Juice of one lemon
1 barspoonful sugar
Ice
2 oz. of Jamaica Rum
2 dashes of Curacao
2 dashes Raspberry Syrup
Shake. Strain into a goblet with fine ice
Dress with fruit in season and serve
1933 P. Dagouret: Le Barman Universel. Seite 105. Knickerbocker.
Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçao.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort
Passer dans verre n° 11. Servir.
1933 R. C. Miller: The American Bar Guide. Seite 55. Knickerbocker.
(Use small bar glass)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 tablespoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoon Curacoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put
in a little more raspberry syrup.
1933 Virginia Elliott: Quiet Drinking. Seite 52. Knickerbocker.
Four parts Bacardi, one part orange juice, one part
lemon juice, a dash of raspberry syrup and one of
pineapple syrup. Shake well.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 91. Knickerbocker.
1/4 jigger Raspberry syrup Shake, strain into gob-
Juice of 1 lemon let with fine ice
1/2 jigger Jamaica Rum Dress with fruit in
2 dashes Curaçao season
1934 Anonymus: Jayne’s Bartender’s Guide. Seite 83. Knickerbocker Cocktail.
Juice one-half lime.
3 teaspoonful raspberry syrup.
3 dashes curacoa.
1 wine glass St. Croix rum.
Lemon rind or lime rind.
Place juice in tall glass; add crushed piece of rind. Add
other ingredients, fill glass with shaved ice. Shake thoroughly,
drain into cocktail glass over cherry, white, red, or green.
Father Knickerbocker is said to have been fortified with these
drinks when he bought the far–famed island from the Indians.
1934 Anonymus: The Complete Bartender’s Guide. Seite 41. Knickerbocker.
(Use large bar glass.)
3 teaspoons raspberry syrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adding fruit
in season, and imbibe through a straw.
1934 A. T. Neirath: Rund um die Bar. Seite 191 Knickerbocker-Cocktail.
Sehr altes Rezept (1862) aus
Jerry Thomas
„Bartenders-Guide“,
New York, 1862.
3 D. [Dash] Curaçao
1/5 Himbeersaft
4/5 Jamaika-Rum
1 Streifen Zitronen-
schale
Sch-.B. [Schüttelbecher] Nach Fertig-
schale aus dem Getränk
zu entfernen.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 170. Knickerbocker.
(Use a large bar glass.)
2 table-spoonfuls of raspberry syrup;
2 dashes of lemon juice;
1 slice of pine-apple;
1 slice of orange;
1 wine-glassful of St. Croix rum;
1/2 wine-glass of curaçao.
Then fill the glass with fine-shaved ice; stir or shake
well, and dress with fruit in season; serve with a straw.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Knickerbocker Cocktail.
1 teaspoonful of Raspberry Syrup, 1 teaspoonful
of Lemon Juice, 1 teaspoonful of Orange Juice,
1 chunk of Pineapple, 2/3 Rum, 2 dashes of Curaçao.
1934 Jean Robert Meyer: „Bottoms Up“. Seite 27. Knickerbocker.
Two parts of rum, half a part each of
orange and lemon juice, one dash of rasp-
berry syrup, one dash of pineapple syrup
or one piece of pineapple, two or three
dashes of Curacao. Shake with shaved ice
and serve.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 46. Knickerbocker Cocktail.
1 Dash Italian Vermouth
1/3 French Vermouth
2/3 Dry Gin
Stir well in ice and strain. Squeeze Lemon
Peel on top.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 206. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup
1 Teaspoonful Lemon Juice
1 Teaspoonful Orange Juice
1 Chunk of Pineapple
2/3 Rum
2 Dashes of Curaçao
Shake and strain into glass.
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 41. Knickerbocker.
(Use large bar glass.)
3 teaspoons raspberry syrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adding
in season, and imbibe through a straw.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 99. Knickerbocker.
Rum ….. 1/2 jigger Pineapple Syrip ….. 1 spoon
Raspberry Syrup …… 1 spoon Orange …… 1 spoon
Lemon …… 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 99. Knickerbocker, No. 2.
Gin ….. 2/3 jigger Fr. Vermouth …… 1/3 jigger
It. Vermouth …… 1 dash
Stir well with ice, strain into chilled cocktail glass, add green olive,
twist lemon peel over and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Knickerbocker.
1/4 shot raspberry syrup.
Juice of 1 lemon.
1 shot Jamaica rum.
2 dashes brown curacao.
Shake, strain into goblet with fine ice.
Dress with fruit in season.
1935 Anonymus: Fancy Drinks. Seite 21. Knickerbocker.
2 tablespoons Raspberry Syrup
Juice of half a Lemon or 1/2 oz. Lemon Mixer
A slice of Pineapple and Orange
1 wine-glass Jamaica Rum
1/2 wine-glass Curacao
Fill glass with fine ice; stir well, adding fruit in season.
1935 Anonymus: For Home Use. Seite 21. Knickerbocker.
Half fill tumbler with fine ice and
add :—
Juice of half a Lemon.
4 dashes Angostura Bitters.
1 tablespoonful Syrup.
1 slice of Orange.
1 slice of Pineapple.
1/2 wineglass Curaçoa.
1 wineglass Rum (see page 8).
Stir well, and serve with straws.
1935 Anonymus: The Art of Mixing Drinks. Seite 85. Knickerbocker.
2 or 3 teaspoons raspberry syrup
Juice o f a lime or 1/2 lemon, place rind in
glass
1 Slice of pineapple and orange
1 Jigger St. Croix Rum
1 Teaspoonful of Curacoa
Fill glass with shaved ice, stir well, adding
fruit in season and serve with a straw.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 94. Knickerbocker.
Juice one-half Lemon
One-half spoon Sugar
One pony Water
One jigger St. Croix Rum
Ice; stir; fruit well; float Claret
on top
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 109. Knickerbocker.
Juice one-half Lemon (Collins
glass)
One lump Sugar
Two dashes Angostura Bitters
One whole Lemon Peel
One jigger Brandy
Fill with plain chilled Soda
1935 George Pillaert: Le Bar Américan. Seite 33. Knickerbocker.
Rhum charleston
Liqueur de framboise
Le jus d’un 1/2 citron
se prépare et se sert directement dans un verre à
vin avec glace pillée.
Remuer Zeste de citron
Servir avec pailles
1935 Leo Cotton: Old Mr. Boston. Seite 73. Knickerbocker Cocktail.
1/3 French Vermouth
2/3 Old Mr. Boston Dry Gin
1 Dash Italian Vermouth
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
Squeeze Lemon Peel on top.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 111. Knickerbocker.
1/3 French Vermouth
2/3 Gin
1 ds. Italian Vermouth
squeeze Lemon peel
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 111. Knickerbocker, old fashioned.
1 Barspoon Raspberry Syrup
1 Barspoon Lemon Juice
1 Barspoon Orange Juice
1 slice Pineapple
1/2 Rum
1/4 Curaçao
1936 Bill Edwards: Drinks. Seite 46. Knickerbocker.
3 parts Jamaica Rum
1 part Orange and Lemon Juice
2 dashes Curaçao per cocktail
Grenadine to taste
Serve with a piece of pineapple.
1936 Elvezio Grassi: 1000 Misture. Seite 65. Knicker-Bocker Cocktail.
(Serie Craddock).
Agitare nel shaker con ghiac-
cio:
1 spruzzo Vermouth Torino
30% Vermouth secco
70% Dry gin.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 133. Knicker-bocker.
(Pantaloni-
corti).
Agitare nel shaker con ghiac-
cio:
10% Succo limone
5% Sciroppo lampone
40% Rhum Martinique
40% Acqua naturale.
Versate in un picollo calice,
guarnite di frutta e servite
con pagliette corte.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 179. Knickerbocker Rum Cocktail.
4 1/2 glasses rum 2 tablespoons lemon juice
2 tablespoons raspberry 2 tablespoons orange juice
syrup 1 teaspoon curaçao
Place a small piece of pineapple in each glass before
straining in the cocktail.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 185. Knickerbocker.
1 glass rum 1/2 teaspoon curaçao
2 tablespoons raspberry Juice of 1 lemon
syrup
Shake, strain into a goblet with cracked ice, and dress
with fruit.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 33. Knickerbocker.
In shaker: crush a small slice of
ripe Pineapple, a teaspoon each
of Raspberry syrup, Lemon
and Orange juice, one glass of
Rum; shake well, strain into
small wineglass and serve.
1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 266. Knickerbocker Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
10 gotas de Crema de Cacao Marie Bri-
zard.
10 gotas de Maraschino.
Una cucharadita de jarabe de Granadina
Fortuny.
Dos copitas de Ron Bacardi.
Revuélvase, cuélese e sírvase en vaso de
150 gramos con pajitas. El recipiente
contener: Una rebanada de naranja,
una de limón con su corteza y unos
pedacitos de hielo.
1937 R. de Fleury: 1800 – And All That. Seite 10. Knickerbocker a la Madame.
1/2 Pint Lemon Water
Ice
1/2 Pint Sherry or
Madeira
1 Bottle of Seltzer
Water
Plenty of shaved Ice
1937 R. de Fleury: 1800 – And All That. Seite 10. Knickerbocker a la Monsieur.
Add 2 tablepoonfuls
Raspberry Syrup to
the strained Juice of
a Lemon or Orange
1 Wineglass Jamaica
Rum
1 Tablespoonful Cura-
cao
Mix in a Soda glass and
fill up with shaved Ice.
1937 R. de Fleury: 1800 – And All That. Seite 223. Knickerbocker.
3 Teaspoonfuls Rasp-
berry Syrup
Juice of 1/2 Lemon
1 Glass St. Croix Rum
1/2 Glass Curacao
Serve in a large glass
filled with Ice and
decorate with a slice
of Pineapple, one of
Orange and other fruit.
Serve with two straws.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Knickerbocker Special.
75% Rum.
3 dashes Raspberry Syrup.
3 dashes Lemon Juice.
3 dashes Orange Juice.
2 dashes Curaçao.
1 chunk Pineapple. Shake and strain.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 167. Knickerbocker.
Cuarto vasito granadina.
Jugo de un limón.
Vasito de ron Jamaica.
Gotas de curacao rojo. Bátase.
En copa de agua llena de hielo fino.
Adórnese con fruta.
1937 William J. Tarling: Café Royal Cocktail Book. Seite 118. Knickerbocker Special.
3/4 Rum.
3 dashes Raspberry Syrup.
3 dashes Lemon Juice.
3 dashes Orange Juice.
2 dashes Curaçao.
1 chunk Pineapple. Shake and
strain.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 121. Knickerbocker Cocktail.
1 teaspoon Raspberry Syrup
1 teaspoon Lemon Juice
1 teaspoon Orange Juice
1 piece Pineapple
1/3 jigger Rum
2 dashes Curacao
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu – Cocktails. Seite 89. Knickerbocker Cocktail.
Dans le shaker:
1 jet de jus de citron, 1 jet de sirop de
Framboise, 1 jet de jus d’Orange, 2 jets de
Curaçao Bardinet, 2/3 de Rhum Négrita.
Agiter et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 147. Knickerbocker. Kniebeuger.
2 Eßlöffel Johannisbeersirup,
1 Teelöffel Zitronensaft,
1 Weinglas Arrak,
1 Mignonglas Curagao,
1 Scheibe Orange,
1 Schnitte Ananas
in einem hohen Glase mit feingeschabtem Eis auf-
füllen und mit Löffel und Strohhalm servieren.
1939 Ambrose Heath: Good Drinks. Seite 55. Knickerbocker (Francatelli).
Mix a shilling’s worth of Lemon ice from the
confectioner’s with half a pint of Madeira and a
pint of iced Seltzer-Water.
1940 Charles: The Cocktail Book. Seite 63. Knickerbocker Cocktail.
1 dash of Italian vermouth,
1/6 gill of French vermouth,
1/3 gill of dry gin.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 46. Knickerbocker Cocktail.
1 Dash Italian Vermouth
1/3 French Vermouth
2/3 Gin
Stir well in ice and strain. Squeeze Lemon
Peel on top.
Use glass number 1.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 206. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup
1 Teaspoonful Lemon Juice
1 Teaspoonful Orange Juice
1 Chunk of Pineapple
2 Dashes of Curaçao
Shake and strain into glass.
Use glass number 2.
1940 Pedro Talavera: Los secretos del cocktail. Seite 163. Nicker-Boker cocktail.
Póngase en un gran vaso de cristal un poco de hielo
picado.
1/6 copa de Jarabe de Plátano.
1/6 idem de Peach Brandy.
1/4 idem de Captain’s Gin
1/2 idem de Whisky.
Agitase bien y se pasa al vaso núm. 3, con unos
pedacitos de plátano y una corteza de limón.
1941 W. C. Whitfield: Here’s How. Seite 31. Knickerbocker.
3 teaspoons raspberry syrup
1/2 lemon (juice only)
1 wineglass St. Croix rum
1/2 wineglass curacao
Fill large bar glass with shaved
ice and add the above, stir well
and dress with slices of orange
and pineapple, serve with straw.
1943 J. Roldán: Recetario moderno del licorista y barman. Seite 226. Knickerboker.
Curasao . . . . . . . . . . . . 2 cucharadas
Ron . . . . . . . . . . . . . . . . 1 vasito
Jarabe de frambuesas . 2 cucharaditas
Zumo de limón . . . . . . de un fruto
Azúcar . . . . . . . . . . . . . 2 cucharadas
1945 George Gardner: How to be a bartender. Seite 43. Knickerbocker.
Use large bar glass.
Ice, shaved; fill glass.
Raspberry syrup, 3 teaspoonfuls.
Lemon, juice of 1/2
Pineapple, 1 slice.
Orange, 1 slice.
St. Croix rum, 1 wineglass.
Curacoa, 1/2 wineglass.
Stir; dress with fruit and serve with
a straw.
1946 Bill Kelly: The Roving Bartender. Seite 36. Knickerbocker Cocktail.
1/3 oz. raspberry syrup
1/2 oz. lemon juice
1 oz. orange juice
1 oz. Rum
Shake. 4 oz. glass.
1947 A. Vermeys: Cocktails. Seite 53. Knickerbrocker Cocktail.
1 trait de jus de citron; 1 trait de sirop de
framboise; 1 trait de jus d’orange; 2 traits de
Curaçao; 2/3 Rhum Négrita.
Autre recette:
Jus d’un demi citron; 1 verre de Rhum; 1 trait
de liqueur de Framboise. Se prépare et se
sert directement dans un verre à vin avec de
la glace pilée. Zeste de citron. Remuer et
servir avec paille.
1947 Pedro Chicote: Cocktails mundiales. Seite 180. Knickerboker-Cocktail.
Prepárese en un gran vaso de cristal:
Unos pedacitos de hielo picado.
4 gotas de curaçao.
El jugo de medio limón.
Una rodaja fina de naranja.
4 cucharadas de las de café, de jarabe de frambuesa.
2 copitas de ron Santa Cruz.
Remuévase muy bien y sírvase en el mismo vaso
que se ha preparado.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 96. Knickerbocker.
Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, une
cuillère à bouche de sirop de Framboises, quatre
traits de Curaçao, un verre de Rhum. Agiter,
ajouter un peu d’eau, un zeste de citron, servir
dans un gobelet moyen, garnir avec des fruits
coupés et des chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 134. Knickerbocker.
1 part Pineapple & Raspberry Syrups, half & half
2 parts Lemon & Orange Juice, half & half
8 parts Rum
Shake with finely crushed ice.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 18. Knickerbocker.
1 tablespoonful raspberry syrup
Juice of 1 lemon
1 jigger St. Croix rum
2 dashes curacao
Fill glass with cracked ice
Trim with fruits in season.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 436. Knickerbocker.
1/4 vasito de granadina.
Jugo de un limón.
Vasito de ron Jamaica.
Gotas de Curazao rojo.
Bátase y sírvase en copa
de agua llena de hielo fino y
adornada con fruta.
1949 P. Dagouret: Le Barman Universel. Seite 107. Knickerbocker.
Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçào.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort.
Passer das verre no. 11. Servir.
1948 Jean Lupoiu – Cocktails. Seite 66. Knickerbocker Cocktail.
Dans le shaker:
1 jet de jus de citron, 1 jet de sirop de
Framboise, 1 jet de jus d’Orange, 2 jets de
Curaçao Bardinet, 2/3 de Rhum.
Agiter et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 107. Knickerbocker.
Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçao.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort
Passer dans verre n° 11. Servir.
1948 P. Dagouret: Le Barman Universel 11. Seite 107. Knickerbocker.
Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçao.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort
Passer dans verre n° 11. Servir.
1948 Trader Vic: Bartender’s Guide. Seite 145. Knickerbocker Cocktail.
1 oz. dry gin 1/2 oz. French vermouth
. 1 dash Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink and serve.
1948 Trader Vic: Bartender’s Guide. Seite 221. Knickerbocker Cocktail.
1 oz. Jamaica rum 1/2 tsp. raspberry syrup
1/2 tsp. pineapple syrup 1/2 tsp. orange juice
. 1/2 tsp. lemon juice
Shake with cracked ice; strain into chilled cocktail glass.
Variation: Substitute a piece of pineapple for the syrup and
add 2 dashes curaçao.
1949 Emile Bauwens: Livre de Cocktails. Seite 51. Knicker Bocher Cocktail.
1 Trait Vermouth Italien –
2/3 Gordon’s Gin –
1/3 Vermouth Français –
Remuer au verre à mélange et passer
dans un verre à cocktail; avant de
servir, ajouter un zeste de citron.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 383. Knickebocker-Cocktail.
2 d. Curaçao weiss, 1/6 Himbeersirup, den Saft von
1/4 Zitrone u. 1/4Orange und 1/3 Bacardi-Rum. Schütteln.
Ein kleines Stückchen Ananas in das fertige Getränk
geben.
1949 Wilhelm Stürmer: Cocktails by William. Seite 55. Knickerbocker Cocktail.
1 Schuß Zitronensaft,
2 Teelöffel Himbeersaft,
2/3 Rum,
1/3 Curaçao.
Garniere mit Früchten.
1952 Anonymus: Cocktails. Seite 79. Knickerbocker.
Dans le shaker:
Ecraser une petite tranche d’ananas,
Une cuiller à café de sirop de cassis,
de jus de citron et de jus d’orange,
Un verre de rhum,
Bien frapper et servir.
1952 Charles: The Cocktail Bar. Seite 63. Knickerbocker Cocktail.
1 dash of Italian vermouth,
1/6 gill of French vermouth,
1/3 gill of dry gin.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1952 Charles: The Cocktail Bar. Seite 63. Knickerbocker Special Cocktail.
3 dashes of fresh lemon juice,
3 dashes offresh orange juice,
3 dashes of raspberry,
2 syrup,
1 dashes of brown curaçao,
1 chunk of pineapple,
1/2 gill of rum.
Use the shaker.
1953 Anonymus: Manual del bar. Seite 209. Knickerbocker.
. 3 golpes de Jarabe de Fram-
Batido. buesa.
Servido en una copa de 10 gramos de Jugo de Limón.
80 gramos. 10 gramos de Jugo de Naranja.
. 50 gramos de Rhum Blanco.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Knickerbocker Special.
3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
Shake and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 138. Knickerbocker.
1 part Pineapple & Raspberry Syrups,
half & half
2 parts Lemon & Orange Juice,
half & half
8 parts Rum
Shake with finely crushed ice.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 87. Knickerbocker Cocktail.
3/4 oz. French Vermouth
1 1/2 oz. Old Mr. Boston Dry Gin
1/4 Teaspoon Italian Vermouth
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Add Twist
of Lemon Peel and drop in glass.
1954 Eddie Clark: King Cocktail. Seite 32. Knickerbocker.
3/4 Jamaica Rum
1/8 Orange Curaçao
1/8 Fresh Orange and Lemon
Juice
Dash of Grenadine
Shake and strain into a
cocktail glass, serve with a
chunk of pineapple.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Knickerbocker Special.
3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
Shake and Strain.
1955 Jean Lupoiu: Cocktails. Seite 74. Knickerbocker Cocktail.
Dans le shaker:
1 jet de jus de citron, 1 jet de sirop de
Framboise, 1 jet de jus d’Orange, 2 jets de
Cointreau, 2/3 de Bacardi.
Agiter et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. Knickerbocker.
2/3 Dry Gin
1/3 Dry Vermouth
1 Dash Sweet Vermouth
Stir well with ice and strain into
glass. Squeeze Lemon Peel over
top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 86. Knickerbocker Special.
2/3 Rum
1/3 Curaçao
1 Slice Pineapple, crushed
1 Teaspoon Orange Juice
1 Teaspoon Lemon Juice
1 Teaspoon Raspberry Syrup
Shake well with ice and strain
into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 55. Knickerbocker.
Timbale à mélange, glace
2/3 Dry Gin
1/3 Vermouth français
1 trait Vermouth italien
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 55. Knickerbocker spécial.
Shaker, glace
2/3 Rhum
1/3 Curaçao
1 tranche d’ananas écrasée
1 cuill. à thé jus d’orange
frais
1 cuill. à thé jus de citron
frais
1 cuill. à thé jus de fram-
boises
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 70. Knickerbocker Special.
3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
Shake and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 68. Knickerbocker.
1 verre de Rhum
1 trait jus de citron
1 trait sirop de framboises
1 trait jus d’orange
2 traits Curaçao
1961 Anonymus: Cocktails y bocaditos. Seite 91. Knickerbocker.
Curaçao, 4 gotas – Limón, 1/2 (el jugo) – Rodoja de naranja, 1 –
jarabe de frambuesa, 4 cucharadas – Rhum, 100 gramos – Hielo,
3 trocitos.
Poner el hielo y demás ingredientes en un
vaso de 200 gramos.
Mezclar y servir en el mismo vaso.
1963 Eddie Clarke: Shaking in the 60’s. Seite 97. Knickerbocker.
1 measure Jamaica rum
1/2 measure orange Curacao
1/2 measure fresh orange and lemon juice
dash of Grenadine
Shake and strain into a cocktail glass, serve with
a chunk of pineapple.
1963 Luigi Veronelli: I cocktails. Seite 175. Knickerbocker Cocktail.
1 bicchiere e 1/3 di rhum cubano bianco
1/6 di bicchiere di succo di limone spremuto dalla
sola polpa
1/6 di bicchiere di succo di arancia spremuto dalla
sola polpa
1 cucchiaio di sciroppo di fragola
2 spruzzi di curaçao
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac-
cio. Aggiungere il succo di limone, il succo di arancia, il
rhum, lo sciroppo di fragola ed il curacao. Chiudere lo
shaker, agitarlo vigorosamente, farlo riposare un secon-
do, riprendere infine ad agitare ma lentamente. Servire
subito.
1964 Anonymus: Manual del bar. Seite 209. Knickerbocker.
Batido.
Servido en una copa
de 80 gramos.
3 golpes de jarabe de Fram-
buesa.
10 gramos de jugo de limón.
10 gramos de jugo de naranja.
50 gramos de Rhum blanco.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 74. Knickerbocker Special.
3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
SHAKER.
1965 Harry Schraemli: Manuel du bar. Seite 425. Knickebocker Cocktail.
2 dashes curaçao blanc, 1/6 sirop de framboise, le jus d’un 1/4 de ci-
tron et 1/4 d’orange et 1/3 de rhum Bacardi. Agiter. Mettre un petit dé
d’ananas dans la boisson terminée.
1966 Harry Schraemli: Le roi du bar. Seite 112. Knickebocker Cocktail.
Shaker. 2 d [dash] curaçao blanc, 1/6 sirop de
framboise, 1/4 jus de citron, 1/4 jus
d’orange, 1/3 rhum Bacardi. Mettre un petit
dé d’ananas dans la boisson terminée.
1972 Leo Cotton: Old Mr. Seite 55. Knickerbocker Cocktail.
1/4 Teaspoon Sweet Vermouth
3/4 oz. Dry Vermouth
1 1/2 oz. Old Mr. Boston Dry Gin
Stir well with cracked ice, strain into
3 oz. glass. Add twist of lemon peel
and drop into glass.
1972 Leo Cotton: Old Mr. Seite 55. Knickerbocker Special Cocktail.
1 Teaspoon Raspberry Syrup
1 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
2 oz. Old Mr. Boston Imported
Rum
1/2 Teaspoon Curacao
Shake well with cracked ice and
strain into 4 oz. cocktail glass. Deco-
rate with small slice of pineapple.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 93. Knickerbocker Cocktail.
1/4 teaspoon Italian vermouth
3/4 ounce French vermouth
1 1/2 ounces gin
Stir well with ice cubes. Strain into chilled cocktail glass. Add
a twist of lemon peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 159. Knickerbocker Special Cocktail.
1 teaspoon raspberry syrup
1 teaspoon lemon juice
1 teaspoon orange juice
2 ounces light Puerto Rican rum
1/2 teaspoon curaçao
Shake with ice cubes. Strain into chilled 4-ounce cocktail
glass. Decorate with a small slice of pineapple.
1976 Anonymus: International Guide to Drinks. Seite 55. Knickerbocker Special.
3/5 dark rum
1/10 raspberry syrup
1/10 lemon juice
1/10 orange juice
1/10 orange curacao
1 cube pineapple
Shaker
1976 Harry Craddock: The Savoy Cocktail Book. Seite 92. Knickerbocker Cocktail.
1 Dash Italian Vermouth.
1/3 French Vermouth.
2/3 Dry Gin.
Shake well and strain into cock-
tail glass. Squeeze lemon peel on
top.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry
Syrup.
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum.
2 Dashes of Curaçao.
1977 Stan Jones: Jones’ Complete Barguide. Seite 323. Knickerbocker.
Cocktail Glass Stir
1-1/2 oz gin
3/4 oz dry vermouth
1/4 oz sweet vermouth
Optional – lemon twist
2007 David Wondrich: Imbibe!. Seite 104. Knickerbocker. Juice and rind of of 1/2 a lime or lemon; 2 teaspoofuls of raspberry syrup; 1 wine-glass [2 oz] Santa Cruz rum; 1/2 teaspoonful [1 oz] of Curaçoa. Ornament with berries in season.
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 182. Knickerbocker à la Monsieur. 6 cl Virgin Islands rum; 1,5 cl orange curaçao; 1,5 cl raspberry syrup; 3 cl lemon juice; 1 slice orange; 1 slice pineapple. garnish with fruits in season.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 235. Knickerbocker. 6 cl gereifter Rum; 1 cl Himbeersirup; 2 Barlöffel Orange Curaçao, 2 Limettenviertel.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 236. Knickerbocker a la Monsieur. 6cl Santa Cruz Rum; 1,5 cl Orange Curaçao, 1,5 cl Himbeersirup; 3 cl Zitronensaft. Garnitur: Orangenscheibe, Ananaskeil.
2012 Tom Sandham: World’s Best Cocktails. Seite 139. Knickerbocker. 60 ml Santa Cruz golden rum; 1/2 teaspoon orange curaçao; 2 teaspoons raspberry syrup or more; shaved ice; 1/2 lime or lemon; garnish: seasonal berries and sprig of mint.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 32. Knickerbocker. 60 ml Appleton Special Rum; 15 ml Pierre Ferrand Curaçao; 1,5 Teelöffel Himbeersirup; 30 ml Limettensaft und die ausgepreßte Limette; Garnitur: 2-3 Himbeeren.
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