The Cocktail is a bitter Sling? – No, that’s not true. The Sling is a category of mixed drinks? – No, it isn’t. Read here what a Sling really is.
The Oxford English Dictionary writes: “Sling … Of doubtful origin … An American drink composed of brandy, rum, or other spirit, and water, sweetened and flavoured.” [53- 214]
It also quotes a publication from 1807 in which Charles William Janson reports from America: “The European learns with astonishment, that the first craving of an American, in the morning, is for ardent spirits, mixed with sugar, mint, or some other hot herb; and which are called slings.”[54-299]
The Balance, Columbian Repository, 13. May 1806. [2]
Also generally known is the newspaper article published in 1806, which states: “Cock tail … is a stimulating liquor, composed of Spirits of any kind, sugar, water, and bitters”. [2]
So is the Sling a cocktail without bitters? We went in search of more clarity.
The category of Slings is a very old one, which can be traced back to the 18th century. In 1759, Israel Acrelius described it in his “History of New Sweden”, which was located in what are now the states of Delaware, New Jersey and Pennsylvania, [10][11] with these words: “Sling, or long sup, half water and half rum, with sugar in it.“ [9-162]
For a better understanding of the slings, we need to take a closer look at the mentions in the old books. In the hope of providing a better overview, we have grouped them according to the individual spirits. In doing so, we do not cite all the findings, but only those that offer added value in the context of this study.
Since Israel Acrelius wrote that the Sling should be made with rum, we begin with the Rum Sling.
Rum Sling
About 25 years after Israel Acrelius’ description, Johann David Schöpf made a trip to North America in the years 1783 to 1784 and reports in connection with his stay in Charleston in South Carolina: “a Sling – equal parts rum and water;” – “a Sling – gleiche Theile Rum und Wasser;”[12-346]
Leonhard Ludwig Finke: Versuch einer allgemeinen medicinisch-praktischen Geographie. 1795, page 172. [13-172]
In 1795 Leonhard Ludwig Finke confirms these statements: “one part water and one part rum a Sliny;” – “ein Theil Wasser und ein Theil Rum à Sliny;”[13-172]
James Edward Alexander: Transatlantic sketches. 1833, page 299-300. [55-228][55-300]
In 1833, James Edward Alexander reported from the USA in his travelogue: – “For the receipt-book let the following be copied: – First, Cocktail is composed of water, with the addition of rum, gin, or brandy, as one chooses – a third of the spirit to two-thirds of the water; add bitters, and enrich with sugar and nutmeg; in sling, the bitters are omitted.” [55-299][55-300]
An American book from 1848 describes the term sling as an Americanism: “SLING. A drink composed of equal parts of rum and water sweetened.” [37-233]
Alexander Majoribanks: Travels in South and North America. 1853, page 398. [22-398]
In 1853, Alexander Majoribanks wrote about American drinks: – “Toddy they call sling; thus they have gin-sling and whisky-sling.” [22-398]
Anonymus: The slang dictionary, etymological, historical, and anecdotal. 1874, page 274. [8-274]
In 1874 it is stated that a rum sling is a rum punch: “Rum-slim, or RUM SLING, rum punch.” [8-274]
Anonymus: The slang dictionary, etymological, historical, and anecdotal. 1874, page 295. [8-295]
The book writes in general terms about the sling: “Sling, a drink peculiar to Americans, generally composed of gin, soda-water, ice and slices of lemon. At some houses in London GIN-SLINGS may be obtained.” [8-295]
Brandy Sling
.Proceedings of the Massachusetts Historical Society. 1895, page 71. [33-71]
Brandy Sling also has a long history. The oldest reference we have been able to find comes from Jabez Fitch Jr. who was from Norwich in Connecticut. He served in Colonel Whiting’s regiment in 1756 and in Colonel Lyman’s regiment the following year in the expedition against Crown Point. In July 1775 he was appointed first lieutenant of the eighth company of the eighth Connecticut regiment, and remained in the service until December. [33-40] In his diary, under 20 October 1775, it is written: “In the morning our piquet were dismiss’d as usual, and I came up to Waterman’s with Col. Wyllys and Ens. Nevens, where we drauk some brandy sling and parted.” [33-71]
Proceedings of the Massachusetts Historical Society. 1895, page 74. [3-74]
On 30 October 1775 it says: “I attended the alarm post, &c., in the morning as usual, after which I was invited down to Lt. Brewster’s markee to drink brandy sling, and after breakfast Capt. Jewett and I fix’d off for the general court martial at Smith’s tavern, and after a very long and spirited debate concerning Eb. Huntington’s being admitted as a member, which finally terminated in the affirmative, we went upon business and entered on the tryal of one [blank] for stealing Capt. Liscomb’s pocket book.” [3-74]
Levi Beardsley: Reminiscences. 1852, page 88. [50-88]
The Brandy Sling was apparently popular originally. In 1852, a book was published reporting how in Otsego County, located in New York State, around 1800 or 1810, the Brandy Sling was not the only drink in use: “The fashions, in social life, have very much changed within the last forty or fifty years. Now, when a party meet, and wish to take a social glass, a brandy smash or whisky toddy is prepared for each. Then, on meeting at a country tavern, some one of the company would call for a brandy sling, or a rum or gin sling, which required a gill of liquor; this being properly mixed, with sugar and water, and stirred up with the toddy stick, till the compound almost foamed, was ready for a sprinkling of nutmeg, and was then handed to the one who called for it. He took a drink and handed it to his neighbour; who drank and passed it along till it was drank off, and the one who finished it called for another, each one generally calling for a sling before the sitting was completed.” [50-88]
Anonymus: Life and Experience of A. V. Green. 1849, Seite 11. [49-11]
In 1849, the following is reported from the USA:”In this town, the recreation of the young people was chiefly in the ball-room, and parties, and playing the fiddle, and we met often at the tavern of this class-leader, and he would make the brandy sling for us, and was not at all backward in drinking himself, and very merry and lively, but naturally of a clever disposition, as most of the drunkard makers are; and if Green was not there they had a dull time, for they all said that Green was the leader of all the parties and balls.” [49-11]
Putmam’s monthly magazine of American literature. 1855, page 240. [51-240]
In 1855, the Brandy Sling was also spiced: “hot and well-spiced brandy-sling.”[51-240]
In 1860, a travelogue wrote: “The best diversion of the American is the public-houses, of which, including the hotels, there are 6-7000 in New York“. [52-425] “To offer the reader a glimpse of the nocturnal life of this cosmopolitan city, I take him down about 400 paces from glittering Broadway to East River, into the heart of New York, where the end points of various alleys meet – to “fife points”. Here in this row of the most wretched houses is the stomping ground of New-York’s murderers, thieves, and a rabble addicted to all vices. It is a place to be avoided by day and dared to be visited by night only when accompanied by a police officer. As soon as darkness descends, the mysterious life begins here and reaches its peak around midnight. Let us enter this low house on the corner of Anthony and Orange Street. In this house lives a German “grocer” or spice merchant who deals in all sorts of things; … . But further back in the boutique … there is a tavern decorated with all kinds of bottles and glasses. A large kettle of water stands on the stove, and twenty to thirty men and women are busy in front of this entrenchment. Almost all of them have a glass in their hand, although most of them are barely covered enough to conceal their nakedness; in pairs or threes and fours they stand in groups and discuss, swaying from side to side; The hectic red cheeks, the dull eyes, the scratched nose and the forehead often covered with dried blood, the slurred tongue and the insolent gestures testify to the fact that the deepest dejection, the highest potency of human depravity is presented to us here, that we are standing at the entrance to an earthly hell. Almost all nations are represented among these men and women, but the majority of the women are Irish, while the men, with few exceptions, are native Americans or Negroes and Mulattoes. When I stepped behind the high entrenchment with a few acquaintances and we approached the tavern, over which the gas flames spread a blinding light, we saw ourselves surrounded by women who demanded a drink from us. The police captain accompanying us did not stop them, for they knew that the authorities only intervene here when more serious things are involved than “gin” or “brandy-sling” (genever or cognac with warm water, sugar and a piece of lemon peel in it). They drink so long, and it remains peaceful until the alcohol turns these unfortunates into demons and furies, until the knife is drawn, or the terrible “slung-shot” (a leather strap with a heavy lead ball at the end) shatters one or the other skull, so a bloodbath seems inevitable, and consequently the police, summoned by the murder-cry of the poor victims, rush in and seize the culprits. More than one policeman has lost his life in the struggle with these desperate people, and in the confusion that prevails here it is largely impossible to discover the true culprit who has struck the stab or the blow.” [52-426][52-427]
Hans Wachenhusen: Das Buch der Reisen. Erster Teil: Amerika. (1860), page 426-427. [52-426][52-427]
– “Die beste Zerstreuung des Amerikaners sind die öffentlichen Lokale, deren es, die Hotels mit eingerechnet, 6-7000 in New York giebt.“ [52-425] „Um dem Leser einen Blick in das nächtliche Leben dieser Weltstadt zu bieten, führe ich ihn etwa 400 Schritt von dem glänzenden Broadway nach East-River hinab, in das Herz von New York, wo die Endpunkte verschiedener Gassen zusammenstoßen – nach „fife points“. Hier in dieser Reihe der elendesten Häuser ist der Tummelplatz von New-Yorks Mördern, Dieben und einem allen Lastern verfallenen Gesindel. Es ist eine Stätte, die man bei Tage meidet und die man in der Nacht nur zu besuchen wagt, wenn man von einem Polizeibeamten begleitet ist. Sobald die Dunkelheit herabsinkt, beginnt hier das geheimnisvolle Leben, und gegen Mitternacht erreicht es seinen Höhepunkt. Treten wir in dieses niedere Haus an der Ecke der Anthony- und Orange-Street. In diesem Hause wohnt ein deutscher „grocer“ oder Gewürzkrämer, der mit allen möglichen Dingen handelt; … . Aber weiter hinten in der Boutique … befindet sich eine mit allen möglichen Flaschen und Gläsern geschmückte Schenke. Ein großer Kessel mit Wasser steht auf dem Ofen, und zwanzig bis dreißig Männer und Weiber sind vor dieser Verschanzung beschäftigt. Sie haben fast Alle ein Glas in der Hand, obgleich die meisten von ihnen kaum hinreichend bedeckt sind, um ihre Blößen zu verheimlichen; paarweise oder zu Dreien und Vieren stehen sie in Gruppen da und diskutieren, von der einen Seite zur anderen schwankend; die hektischen rothen Wangen, die matten Augen, die zerkratzte Nase und die oft mit getrocknetem Blut bedeckte Stirn, die lallende Zunge und die frechen Geberden zeugen davon, daß sich uns hier die tiefste Gesunkenheit, die höchste Potenz menschlicher Verworfenheit darbietet, daß wir am Eingang einer irdischen Hölle stehen. Unter diesen Männern und Weibern sind fast alle Nationen repräsentiert, doch sind unter den Weibern die Mehrzahl Irländerinnen, während die Männer mit wenigen Ausnahmen eingeborene Amerikaner oder Neger und Mulatten sind. Als ich mit einzelnen Bekannten hinter die hohe Verschanzung trat und wir uns der Schenke näherten, über welche die Gasflammen ein blendendes Licht verbreiteten, sahen wir uns von Weibern umringt, welche von uns zu trinken verlangten. Der uns begleitende Polizeihauptmann hinderte sie nicht, denn sie wußten, daß die Obrigkeit hier nur einschreitet, wenn es sich um ernstere Dinge handelt, als um „gin“ oder „brandy-sling“ (Genevre oder Cognac mit warmem Wasser, Zucker und einem Stück Zitronenschale darin). Sie trinken so lange, und es bleibt friedlich so lange, bis der Alkohol diese Unglücklichen in Dämonen und Furien verwandelt, bis das Messer gezogen wird, oder der fürchterliche „slung-shot“ (ein Lederriemen mit einer schweren Bleikugel am Ende) den einen oder anderen Schädel zerschmettert, also ein Blutbad unumgänglich erscheint, und demzufolge die Polizei, herbeigerufen durch das murder-Geschrei der armen Opfer, hereindringt und sich der Schuldigen bemächtigt. Mehr als ein Policeman hat sein Leben im Kampf mit diesen verzweifelten Menschen gelassen, und in dem hier herrschenden Wirrwarr ist es großentheils unmöglich, den wahren Schuldigen zu entdecken, welcher den Sticj oder den Schlag geführt hat.“ [52-426][52-427]
Josiah Burlingame The poor man’s physician. 1826, page 279. [1-279]
Medicine books do not usually specify how to prepare a Brandy Sling. A medicine book from 1826, published in Noorwich in New York State, is an exception. It says: “Some were cured by drinking gingered wine, others were cured by drinking brandy sling made with hot water, and made very sweet with loaf sugar; one was cured by eating plentifully of ripe black berries. Three or four have been cured by taking a small portion of rheubarb and soda every other day, and at the same time drank burnt brandy and loaf sugar, and applied to the bowels a wilted burdock dipt in vinegar.” [1-279]
A journal published in New York in 1855 reported: “Our neighbors are not a progressive people. They chooso the good old way their fathers trod. They feed their babies toddy or whiskey sling (I don’t know which they call it), and think it does them good— quiets them when they cry and makes them sleep. Poor little innocents, it makes them dead drunk! I did not know I had such neighbors until a few days ago. I called to see a newborn baby, a fine, healthy-looking daughter, of whom the parents seemed very proud. The father began telling how the baby cried the night before, and he fed it with sweetened whiskey and water until it went to sleep and slept all night!! Dead drunk before it had ever seen the sun rise!!” [18-113]
Gin Sling
.Proceedings of the Massachusetts Historical Society. 1895, page 55 [33-55]
In the diary of Jabez Fitch, Jr, which we have already described at Brandy Sling, it is written under 9 September 1775: “As Mr. Adams and I were bro’t to by Capt. Peters who insisted on going with us to a suttler’s where the gin sling pass’d very briskly untill it found a passage through the said capt’s body into the chimney, with a very good grace and great confidence.” [33-55]
Anonymus: The doctrines of the new birth. 1839, page 77-78. [32-77][32-78]
Sailors also appreciate the Sling. A tale from the 1786 writes: “And after straining the ship under a heavy press of sail for about an hour, during which time the lad Onesimus was by the captain sent to the steward, for several glasses of gin-sling, an article the captain when at sea was rather partial to, but more especially in stormy weather, as it helped to pass away that rather tardy and slow creeping jade called time; this article, viz., the gin-sling, soon gave an oscillatory motion to his blood, which soon flew into the wheels of his imagination, and made them fly round with the greater velocity, so that the captain saw not the danger the ship and masts were in; the boatswain and the experienced crew of the ship became seriously alarmed for the safety of the ship, and prayed the chief mate to go and inform of her danger; which he did: but the reply was, there is no cause of alarm, followed with a command to Onesimus, to bring him another small glass; and just as he had received the same, a heavy head sea struck the ship, and away went the foremast by the board, taking with it the main-top-mast close by the cap with all the sails as they were set, into the sea, and leaving the ship a complete wreck in a moment of time.” [32-77][32-78]
Samuel P. Hildreth: Genealogical and biographical sketches of the Hildreth family. 1840, page 173. [35-173]
In 1806, a diary reports near Bedford in Pensylvania on 25 September that Gin Sling was also drunk hot: “Stopped before night at the forks of the “Grade road,” and to conclude the adventures of the day the landlady brought me a hot gin sling in a cup and saucer, which I think a good invention. This place is four miles from Bedford.” [35-173]
John Lambert: Travels through lower Canada, and the United States of North America. 1810, page 389-390. [25-389][25-390]
Around the year 1810, gin sling was apparently one of the popular and much drunk drinks in Charleston, South Carolina: “The gentry then returned to town, and spent the day in dinner parties, and the evening in balls and concerts. The middling and lower classes of the people remained on the ground, and diverted themselves with some hack races, after which they repaired to the booths, and finished the day in humble imitation of their superiors. A number of sailors enjoyed themselves with their girls, in the smaller booths; and the negroes, with their dingy misses, came in for a share of the fun. At night they all came reeling into town, well charged with wine, rum-punch, gin sling, and sangoree.” [25-389][25-390]
John Lambert: Travels through the United States of North America. page 219. [26-219]
The popularity of the Gin Sling is confirmed in another book by the same author, in which he reports on his journey through North America in 1807 and 1808: “Rum, brandy, or gin sling, is a common beverage for travellers throughout the States; and the stage-coachmen in the course of a journey, take “a special good quantity of it.” Sometimes it consists only of the liquor and water, sweetened with sugar, and drank cold; but in general it is made of milk, with ginger or nutmeg grated into it.” [26-219]
Adam Hodgson & Samuel Whiting: Remarks during a journey through North America. 1823, page 74-75. [27-74][27-75]
The ubiquity of Gin Sling is confirmed by a report from the year 1823: “The habitual use of ardent spirits is indeed very general. Even in the Eastern States it is not uncommon; but in the Middle, and still more in the Southern States, it prevails to a lamentable extent. Under the denominations of anti-fogmatics, mint julep, and gin sling, copious libations are poured out on the altars of Bacchus, by votaries who often commence their sacrifices at an early hour in the morning, and renew them at intervals during the day; and yet I have not seen six instances of brutal intoxication since I landed in America, — nor, except among the poor corrupted frontier Indians, twenty cases in which I had reason to believe the faculties were in any degree disordered. The decanters of brandy which are placed on the dinner tables at the inns for the guests to help themselves, without additional charge, I have never seen used but with moderation; and, on the whole, I would say decidedly that, taking America generally from Maine to Louisiana, (you know that I have seen few of the Western States,) the sin of drinking to excess, prevails less extensively there than in England — that, whatever may be the injury to the constitution from the common use of spirits instead of malt liquor, there is less derangement of the faculties, less waste of time, and perhaps of money, and far less misery entailed on suffering families from intemperate drinking in this country than in our own. There is, indeed, a far more dreadful squandering of time in bar-rooms in many parts of America; but it is in cigar-smoking, and is not generally attended with pinching effects, or a deserted wife, or hungry children.” [27-74][27-75]
“Antifogmatic” meant a stimulating drink, usually made from rum or whiskey, which was taken before work in rough weather to ward off the negative effects of the same. [56]
American Farmer. 9. Dezember 1825, page 308. [28-308]
The Gin Sling was also spiced. In 1825 it is said: “The New York Evening Post says, “It is stated with unshaken confidence, and as the result of actual and repealed experience, that half a tumbler of gin sling, well covered with powdered nutmeg, proves a speedy and efficacious stop in that dangerous and alarming complaint, a bleeding of the lungs. It was the discovery of accident, but has never been known to fail, though often tried, even when all other known means have been resorted to in vain.”” [28-308]
John Mactaggart: Three years in Canada. 1829, page 38. [29-38]
In 1829, the Sling was ubiquitous in Canada. A traveller writes: “I have been through all the Canadian cities, towns, and villages, worth speaking about — Quebec, Montreal, Kingston, York, &c. The inhabitants are tolerably civil. In a common tavern, your food and bed will ease your pocket of a dollar a-day; if in an hotel, half as much more, exclusive of wines, which are so so — no great shakes, a dollar a bottle — and grogs in proportion. The fashionable young fellows follow a good deal the manners of the Americans — drink gin sling, sangaree, and lemonade, smoke segars, and in the morning take bitters, cocktail, and soda-water.” [29-38]
Anonymus (Chandler Robbins Gilman): Life on the Lakes. Vol. I. 1836, page 52. [31-52]
By 1836, Gin Sling was ubiquitous, as evidenced by a report on the Great Lakes:- „The bar on board the Thomas Jefferson was never empty; the cry was “Mint Julep,” “Rum,” “Whiskey,” ” Gin Sling,” from morning to night; the demands often faster than the bar-keeper could supply them.“ [31-52]
Francis J. Grund: Aristocracy in America. Vol. I. 1839, page 23-24. [34-23][34-24]In 1839 Francis Joseph Grund wrote about his arrival in New York, about the Brighton Pavilion on Staten Island: “The favourite drink, however, seemed to be mint-julep; for a huge mass of ice and a forest of mint, together with two large bottles of French and peach brandy, gave, alas! but too positive proofs of the incapability of the land-lord to maintain the balance of power among spirits so different in action and principle. The bar was thronged, even at this early hour, with young men from sixteen to twenty-four years of age, for whom the busy barkeeper was preparing ice-punch, mint-juleps, port and madeira sangarie, apple-toddy, gin- sling, &c. with a celerity of motion of which I had heretofore scarcely seen an example.” [34-23][34-24]
Mrs. Houstoun: Texas and the Gulf of Mexico. Volume 1. 1844, page 299. [36-299]
In 1844 it is reported from Galveston in Texas: “Our livery-stable keeper, Captain Cary, earned a great portion of his freedom money in this way. A drunken rascal he was, with a head covered with black wool and shaped like a sugar loaf. He let out a great many horses to our sailors at different times; and when we first arrived, they seemed to prefer a ride to the grog shop; though there was every variety of apple-toddy, egg-nogg, gin-sling, hot tom-and-jerry, and juleps of every kind advertised at the numerous bar-rooms, in most tempting array.” [36-299]
The Sling was also known in London. In a speech in Parliament in connection with the Great Exhibition of 1851, it is said: “But the Commissioners had resolved that the national taste should be further cultivated, if not in gardening, at least in one other respect. They had made arrangements to build one of the finest cafés in London, and to set up a great department of eating and drinking in connection with science and art. They relied apon the attractions of beer, cheap wine, and gin-sling. They intended to enlighten the people in all the science of adulteration, and to promote the art of drinking — it might be in moderation or it might be in excess. The grand central point and sine qua non of the whole scheme was to be this great tavern, from which the visitor should never be able to escape; they might lose sight of other features of the Exhibition, but of this never. He had no doubt that the Dilkusian party had already a new Cadogan in view who would draw a splendid income upon the refreshments supplied to rich and poor. What the tavern was to cost they did not exactly know; but twenty-two and a half acres were given for nothing and a grant of £50,000 for a stucco garden, to a society which had the right of excluding from it every one but its own members.” [30-258][30-259]
Other Slings
R. Desilver: The United States‘ Almanac. 1828, page 8. [5-8]
In 1828 it says: “it was not a rum sling; no, nor a gin sling; no nor a mint vater sling“. [5-8]
What did a sling cost?
Toronto was originally called York, and there was Abner Miles’ Inn, the most important, perhaps the first hotel in York. [4-98] Invoice lists have survived from this one, and we learn how expensive Sling was:
17. June 1796 – Dr. Asa Johnson: Whiskey Sling 0£ 1s 6d [57-451]
28. June 1796 – Dr. John Coon: 1/2 pint sling 0£ 3s 0d [57-451]
2. July 1796 – Dr. David B. Morgan: gill sling 0£ 1s 6d [57-451]
24. August 1796 – Dr. John Wilson: 1/2 pint sling 0£ 3s 0d [57-453]
25. August 1796 – Dr. James Fedigre: 3 glasses sling 0£ 2s 9d [57-453]
27. August 1796 – Dr. Winters: glass sling 0£ 1s 0d [57-453]
29. August 1796 – Dr. John Coons: pint sling 0£ 3s 0d [57-453]
1. September 1796 – John Coons: gill sling 0£ 1s 6d [57-453]
12. December 1796 – Dr. John Wilson: breakfast and sling 3s [57-454]
From slightly more recent lists we see: In July 1798 Capt. Herrick drank “gill gin sling, 1 s. 3 d.” and “half-pint of gin sling, 3 s.” Capt. Demont drank “gill rum sling, 1 s. 3d.” and “gill rum, 1 s.” On July 5, Josiah Phelpsdrank drank “two gin slings, 2 s. 6 d.” [7-45] On July 6, 1798, Billy Whitney drank “gill rum sling, 1 s. 6 d.” [7-46]
Silas Hopkins owned an Inn in 1813, probably located in Minnesota, and according to his records, at that time a Gin Sling cost 12 1/2 cents, while a Brandy Sling cost twice that, $1/4. [40-138]
What is a Sling?
These quotes may suffice to give us an idea. We can state that in the first half of the 19th century, the Sling was ubiquitous and popular in North America. A few recipes have also been handed down, which are quite different:
Spirits, water (1783, 1795)
Spirits, soda water, lemon slices (1874)
Spirits, water, sugar (1759, 1808, 1848, 1853)
Spirits, water, sugar, nutmeg (1833, 1852)
Spirits, water, sugar, lemon zest (1860)
Spirits, sugar, mint (1807)
Milk, ginger, nutmeg (1808)
We can assume on this basis that Sling was rather a general term for an alcoholic drink. It seems unlikely that it described a separate, clearly delineated category, as is generally stated today. But in order to be able to make a well-founded statement here, it is necessary to statistically record the recipes from the bar books from 1862 onwards. Perhaps a different picture emerges here.
The Sling Recipes from 1862
We have categorised the recipes in the appendix. We follow the classification analogous to the categories already described. In the statistics shown here, we do not go into more detail about whether a recipe is “classic” (i.e. with water and possibly sugar), or “modern” (when alternatives are used instead of water and sugar) – because this distinction offers no added value here. A separate consideration of rum and whiskey, because we have taken these two spirits into account in the recipe collection, also does not add any value, and we refrain from doing so here. But cold and hot sling should be the subject of consideration.
Cold Sling
Cold Sling.
What we have already seen in the older recipes is also confirmed for the period after 1862. A Cold Sling is in reality either a Toddy or a Punch. Very rarely a Grog. And especially in more recent times, something quite different.
Hot Sling
Hot Sling.
The weighting of a Hot Sling is a little different, but the picture is the same. A Hot Sling is either a Toddy, a Punch, a Grog, a Skin or something entirely different.
Sling
Sling.
For the interested reader, here is also a diagram for the Sling in general, regardless of whether it is hot or cold.
So we see: a Sling is not a category of its own; it is rather a collective term for a variety of categories, for example Grog, Toddy, Punch, Skin, or something else entirely. What does this mean in concrete terms? The Cocktail is not, as stated in 1806, a Sling with bitters, but a Toddy with bitters.
https://archive.org/details/b28772325_0003/page/172/mode/2up Leonhard Ludwig Finke: Versuch einer allgemeinen medicinisch-praktischen Geographie, worin der historische Theil der einheimischen Völker- und Staaten-Arzeneykunde vorgetragen wird. Dritter Band. Leipzig, 1795.
https://archive.org/details/remarksduringjou00hodg/page/74/mode/2up?q=%22gin+sling%22 Adam Hodgson & Samuel Whiting:Remarks during a journey through North America in the years 1819, 1820 and 1821, in a series of letters: with an appendix containing an account of several of the Indian tribes and the principal missionary stations, &c. Also a letter to M. Jean Baptiste Say on the comparative expense of free and slave labour. New York, 1823.
https://archive.org/details/64210120RX1.nlm.nih.gov/page/n543/mode/2up?q=%22brandy+sling%22 W. Beach: The American practice of medicine; being a treatise on the character, causes, symptoms, morbid appearances, and treatment of the diseases of men, women, and children of all climates, on vegetable or botanical pronciples: as taught at the reformed medical colleges in the United States: containing also a treatise on materia medica and pharmacy, or the various articles prescribed, their description, history, properties, preparations, and uses; with an appendix, on the cholera, etc. Volume 1. New York, 1833.
https://archive.org/details/2565083R.nlm.nih.gov/page/n213/mode/2up?q=%22brandy+sling%22 Elisha North: A treatise on a malignant epidemic, commonly called spotted fever; interspersed with remarks on the nature of fever in general, &c. and an appendix, in which is republished a number of essays written by different authors on this epidemic,with the addition of original notes: containing also a few original and selected cases, with clinical remarks. New York, 1811.
https://archive.org/details/strangerinameric00jans/page/298/mode/2up?q=craving Charles William Janson: The stranger in America: containing observations made during a long residence in that country, on the genius, manners and customs of the people of the United States; with biographical particulars of public characters; hints and facts relative to the arts, sciences, commerce, agriculture, manufactures, emigration, and the slave trade. London, 1807.
https://archive.org/stream/transatlanticske02alexrich#page/299/ James Edward Alexander: Transatlantic sketches, comprising visits to the most interesting scenes in North and South America, and the West Indies. Volume 2. London, Richard Bentley, 1833. Page 299-300.
https://archive.org/details/b28772325_0003/page/172/mode/2up Leonhard Ludwig Finke: Versuch einer allgemeinen medicinisch-praktischen Geographie, worin der historische Theil der einheimischen Völker- und Staaten-Arzeneykunde vorgetragen wird. Dritter Band. Leipzig, 1795.
https://archive.org/details/remarksduringjou00hodg/page/74/mode/2up?q=%22gin+sling%22 Adam Hodgson & Samuel Whiting:Remarks during a journey through North America in the years 1819, 1820 and 1821, in a series of letters: with an appendix containing an account of several of the Indian tribes and the principal missionary stations, &c. Also a letter to M. Jean Baptiste Say on the comparative expense of free and slave labour. New York, 1823.
https://archive.org/details/64210120RX1.nlm.nih.gov/page/n543/mode/2up?q=%22brandy+sling%22 W. Beach: The American practice of medicine; being a treatise on the character, causes, symptoms, morbid appearances, and treatment of the diseases of men, women, and children of all climates, on vegetable or botanical pronciples: as taught at the reformed medical colleges in the United States: containing also a treatise on materia medica and pharmacy, or the various articles prescribed, their description, history, properties, preparations, and uses; with an appendix, on the cholera, etc. Volume 1. New York, 1833.
https://archive.org/details/2565083R.nlm.nih.gov/page/n213/mode/2up?q=%22brandy+sling%22 Elisha North: A treatise on a malignant epidemic, commonly called spotted fever; interspersed with remarks on the nature of fever in general, &c. and an appendix, in which is republished a number of essays written by different authors on this epidemic,with the addition of original notes: containing also a few original and selected cases, with clinical remarks. New York, 1811.
https://archive.org/details/strangerinameric00jans/page/298/mode/2up?q=craving Charles William Janson: The stranger in America: containing observations made during a long residence in that country, on the genius, manners and customs of the people of the United States; with biographical particulars of public characters; hints and facts relative to the arts, sciences, commerce, agriculture, manufactures, emigration, and the slave trade. London, 1807.
https://archive.org/stream/transatlanticske02alexrich#page/299/ James Edward Alexander: Transatlantic sketches, comprising visits to the most interesting scenes in North and South America, and the West Indies. Volume 2. London, Richard Bentley, 1833. Seite 299-300.
One wine glass of whisky; one wine glass of water; one teaspoonful of sugar; one small piece of ice. No nutmeg. Use for each of these a small bar glass; and if a hot sling is called for, use boiling water in lieu of the ice.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 103. Columbia Sling.
Put into a small tumbler one wineglass of Scotch whisky and a small piece of lemon-peel; fill the tumbler half full with boiling water.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Gin or Whisky Sling.
To 1 gill gin or whisky add tablespoonful of powdered sugar in a soda- water glass, filled with shaven ice; use straws.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Whisky Sling.
Thin peel of an orange or lemon soaked in 1/2 pint of gin or whisky; juice of 2 oranges and 1 lemon; sugar to taste; add 1 pint of pounded Lake ice; use straws.
1871 Anonymus: Barkeepers’ Ready Reference. Seite 69. Hot Whisky Slings.
(Small glass.) Made with 1 wine glass of whisky. Sugar if you like. Fill up the glass with hot water, and grate nutmeg on top.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Gin or Whisky Sling.
To 1 gill gin or whisky add tablespoonful of powdered sugar in a soda- water glass, filled with shaven ice; use straws
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Whisky Sling.
Thin peel of an orange or lemon soaked in 1/2 pint of gin or whisky; juice of 2 oranges and 1 lemon; sugar to taste; add 1 pint of pounded Lake ice; use straws.
1875 Anonymus: The American Bar-Tender. Seite 8. Hot Whiskey Sling.
1 glass of whiskey, 2 lumps loaf sugar. Fill the tumbler one-third full of boiling water, and grate a little nutmeg on top.
1876 Jerry Thomas: How to Mix Drinks. Seite 58. Hot Whiskey Sling.
(Use small bar glass.) 1 wine-glass of whiskey. Fill tumbler one-third full with boiling water, and grate nutmeg on top.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 58. Hot Whiskey Sling.
(Use small bar glass.) 1 wine-glass of whiskey. Fill tumbler one-third full with boiling water, and grate nutmeg on top.
1878 Leo Engel: American & Other Drinks. Seite 47. Hot Whiskey Sling.
Use small tumbler. One wine glass ot whiskey. Fill tumbler one-third full of boiling water, and grate nutmeg on the top.
1881 Leo Engel: American & Other Drinks. Seite 47. Hot Whiskey Sling.
Use small tumbler. One wine glass ot whiskey. Fill tumbler one-third full of boiling water, and grate nutmeg on the top.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 29. Cold Whiskey Sling.
(Use a small bar glass.) 1 tea-spoon of sugar; One-half wine glass of water, dissolved well; 1 or 2 small lumps of ice; 1 wine glass full of whiskey; mix well; grate a little nutmeg on top, and serve.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 33. Hot Scotch Whiskey Sling.
(Use a hot water glass.) One-half piece of lump sugar; Three-quarters full of hot water; 1 piece of lemon peel; 1 wine glass of Scotch whiskey; stir up well with a spoon, grate a little nutmeg on top, and serve.
1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 107. Cold Whiskey Sling.
(Gebrauche ein Whiskeyglas.) 1 Theelöffel feinen Zucker; Einhalb Weinglas Wasser; löse dieses gut auf mit einem Barlöffel; 1 oder 2 kleine Stücke Eis; Ein Weinglass Whiskey; mische dieses gut auf, streue ein wenig Muscatnuss auf das Getränk und servire es.
1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 111. Hot Scotch Whiskey Sling.
(Gebrauche ein heisses Wasserglas.) 1 kleines Stück Würfelzucker; löse dieses in etwas heissem Wasser auf; 1 Weinglas Scotch Whiskey; 1 kleines Stück Citronenschale; fülle das Glas auf mit heissem Wasser, mische es gut auf mit einem Barlöffel streue ein wenig Muscatnuss über und servire es.
Follow the same directions as in No. 36, substituting Whiskey for Brandy.
Anmerkung: No. 36 ist der Sherry Smash. Gemeint ist No. 41.
Seite 15. No. 41. Cold Brandy Sling.
U se small bar glass, one-half table-spoonful of bar sugar, one-half pony-wine-glass of water, one pony-wine-glass of Brandy, one piece of ice, grate nutmeg on top.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 33. Hot Whiskey Sling.
Follow the same directions as in No. 178, substituting Whiskey for Brandy.
Seite 33. No. 178. Hot Brandy Sling.
Use small bar glass, two lumps of sugar, one wine-glass of boiling water, one pony-wine-glass of Brandy; grate nutmeg on top.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 33. Hot Rum Sling.
Follow the same directions as in No. 178, substituting Jamaica Rum for Brandy.
Seite 33. No. 178. Hot Brandy Sling.
Use small bar glass, two lumps of sugar, one wine-glass of boiling water, one pony-wine-glass of Brandy; grate nutmeg on top.
1884 Albert Barnes: The Complete Bartender. Seite 19. Hot Scotch Whiskey Sling.
Make in the same manner as Gin Sling, using Scotch Whis- key instead of Gin.
Seite 17: Hot Gin Sling.
Use a hot water glass. 1 lump of sugar, 1 wine glass of Gin, 1 piece of lemon peel. Fill with boiling water, stir with spoon, grate nutmeg on top, and serve.
1884 George Winter: How to Mix Drinks. Seite 24. Old Whiskey Sling.
(Use small bar glass.) One teaspoonful of sugar; Dissolve in one-half glass of water; Two small lumps of ice; One wine glass of whiskey ; Mix well; grate a little nutmeg on top and serve.
1884 George Winter: How To Mix Drinks. Seite 32. Hot Scotch Whiskey Sling.
(Use hot water glass.) One piece of lump sugar; Three-quarters full of hot water; One piece of lemon peel; One wine glass of Scotch whiskey; Stir well with spoon, grate a little nutmeg on top, then serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 30. Whisky Sling.
1 teaspoonful of sugar; 1/2 wine glass of water, dissolved well; 1 or 2 small lumps of ice; 1 glass full of whisky. Mix well, grate a little nutmeg on top and serve. (Use small bar glass.)
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 30. Hot Whisky Sling.
Fill tumbler 1/3 full with boiling water; 1 wine glass of whisky; grate nutmeg on top.
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 62. Whisky Sling (cold).
(Small bar glass.) 1 tea-spoon sugar dissolved in half wine-glass water. 1 or 2 small lumps of ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 62. Hot Scotch Whisky Sling.
(Hot water glass.) A wine-glass Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 121. Slings.
Are just cold or hot toddies, and are a sort of modification of juleps and smashes
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 122. Bourbon Sling.
Is made ofBourbon whiskey in precisely the same fashion as above.
Seite 121. Gin Sling.
Consists of 2 teaspoonfuls of sugar, London gin 1 glass, water, 1/2 glass. Lump of ice as large as a chestnut. Take a sugar crusher, put it into a smaller rummer or stalk glass. – Add two teaspoonfuls of ground lump sugar. To this add the water, and commence to manipulate so as to dissolve the sugar; when the sugar is dissolved add the gin, pop in a lump of ice. Grate a little nutmeg on the top, and hand gracefully to your customer.
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 122. Whiskey Sling.
Is made on the gin sling pattern, rather, with Irish, Scotch, or Rye whiskies as a foundation. Never forget the ice, and the grate of nutmeg on the top.
Seite 121. Gin Sling.
Consists of 2 teaspoonfuls of sugar, London gin 1 glass, water, 1/2 glass. Lump of ice as large as a chestnut. Take a sugar crusher, put it into a smaller rummer or stalk glass. – Add two teaspoonfuls of ground lump sugar. To this add the water, and commence to manipulate so as to dissolve the sugar; when the sugar is dissolved add the gin, pop in a lump of ice. Grate a little nutmeg on the top, and hand gracefully to your customer.
1887 Charlie Paul: American and Other Iced Drinks. Seite 72. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 38. 67 – Gin-Sling.
This is a favourite drink. Fill half-pint tumbler with chipped ice; put in a liqueur-glassful of plain syrup; squeeze half a lemon in; add half glassful of Old Tom gin, and fill up with soda-water. Then place slice of lemon and orange on top, and serve with straws.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 49. Whiskey Sling.
(Use small bar-glass.) Take 1 small tea-spoonful of powdered white sugar. 1 wine-glass of water. 1 wine-glass of Bourbon or rye whiskey. Dissolve the sugar in the water, add the whiskey and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 50. Hot Whiskey Sling.
(Use medium bar- glass, hot.) Take 1 small tea-spoonful of powdered sugar. 1 wine-glass of Bourbon or rye whiskey. Dissolve the sugar in a little hot water, add the whiskey, and fill the glass two-thirds full of boiling water. Grate a little nutmeg on top, and serve.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 68. Cold Whiskey Sling.
(Use a small bar glass.) 1 tea-spoonful of sugar; 1/2 wine glass of water, dissolve well; 1 or two small lumps of ice; 1 wine glass of Whiskey; mix well, grate a little nutmeg on top, and serve. This is an old fashioned drink generally called for by old gentlemen.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 74. Hot Scotch Whiskey Sling.
(Use a hot water glass.) 1 piece of lump sugar; 3/4 glass full of hot water; 1 piece of lemon peel; 1 wine glass of Scotch whiskey; stir up well with a spoon, grate a little nutmeg on top, and serve.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 173. Cold Whiskey Sling.
(Gebrauche ein kleines Barglas.) 1 Theelöffel Zucker; 1/2 Weinglas Wasser, löse dies gut auf; 1 oder 2 Eisstücke; 1 Weinglas Whiskey; mische dieses gut auf, streue ein wenig Muscatnuss darüber und servire. Auf Wunsch füge man etwas Citrone hinzu.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 181. Hot Scotch Whiskey Sling.
(Gebrauche ein Heisswasser-Glas.) 1 Stück Würfelzucker; 3/4 Glas heisses Wasser; 1 Stück Citronenschale; 1 Weinglas Scotch Whiskey; mische es gut auf mit einem Barlöffel, streue ein wenig Muscatnuss darüber, und serviere es.
1888 Harry Lamore: The Bartender. Seite 53. Hot Scotch Whiskey Sling.
Hot water glass. A wine-glass Scotch whiskey. A lump of sugur. A piece of lemon peel. Fill glass three-quarters full with boiling water; grate nutmeg on top, and serve.
1889 Anonymus [Jerry Thomas]: The Bar-Tender’s Guide. Seite 41. Whisky Sling.
(Use small bar-glass.) Take 1 small tea-spoonful of powdered white sugar. 1 wine-glass of water. 1 wine-glass of Shamrock or Loch Dhu whisky. Dissolve the sugar in the water, add the whisky and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1889 Anonymus [Jerry Thomas]: The Bar-Tender’s Guide. Seite 41. Hot Whisky Sling.
(Use medium bar-glass, hot.) Take 1 small tea-spoonful of powdered sugar. 1 wine-glass of Shamrock or Loch Dhu whisky. Dissolve the sugar in a little hot water, add the whisky, and fill the glass two-thirds full of boiling water. Grate a little nutmeg on top, and serve.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 53. Cold Whiskey Sling.
(Use a small bar glass.) 1 tea-spoonful of sugar. 1/2 wine glass of water, dissolve well. 1 or 2 small lumps of ice. 1 wine glass of Whiskey. Mix well, grate a little nutmeg on top, and serve. This is an old fashioned drink generally called for by old gentlemen.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 53. Hot Whiskey Sling.
(Use a medium bar glass, hot.) 1 small tea-spoonful of powdered sugar. 1 wine glass of Bourbon or Rye Whiskey. Dissolve the sugar in a little hot water, add the whiskey, and fill the glass two-thirds full of boiling water. Grate a little nut- meg on top, and serve.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 54. Hot Scotch Whiskey Sling.
(Use a hot water glass.) A wine glass Scotch Whiskey. A lump of Sugar. A piece of Lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1892 James Mew & John Ashton: Drinks of The World. Seite 188. Slings.
Slings are very closely related to toddies. Their difference is, indeed, infinitesimal, so far as we are able to learn. 3
3 The Slang Dictionary, however, defines Sling as a drink peculiar to Americans, generally composed of gin, soda-water, ice, and slices of lemon. At some houses (understand public) in London gin slings may be obtained. Francatelli has an exquisite note on Gin Sling, which he directs to be sucked through a straw. “I fear that very genteel persons will be exceedingly shocked at my words; but when I tell them that the very act of imbibition through a straw prevents the gluttonous absorption of large and baneful quantities of drink, they will, I make no doubt, accept the vulgar precept for the sake of its protection against sudden inebriety.”
1892 William Schmidt: The Flowing Bowl. Seite 179. Whiskey Sling.
A goblet with a little fine ice, 2 dashes of gum, 1 drink of whiskey Stir this well, strain and serve.
1895 Anonymus: Bartenders Guide. Seite 11. Cold Whiskey Sling.
[Use small bar glass.] 1 teaspoonful sugar dissolved in 1/2 glass of water, 3 pieces of ice, 1 wine glass of whiskey. Stir well, grate nutmeg on top.
1895 Anonymus: Bartenders Guide. Seite 28. Whiskey Sling.
[Use small bar glass.] 1 teaspoonful of powdered sugar, 1 wine glass of whiskey. For a hot sling fill the glass 1/3 full of boiling water and grate nutmeg on top. If a cold sling is wanted put in half a dozen small lumps of ice and half a wine glass of cold water and grate nutmeg on top.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 16. Cold Whiskey Sling.
(Use small bar glass.) 1 teaspoonful of sugar dissolved in 1/2 glass of water. 3 pieces of ice. 1 wine glass of whiskey. Stir well, grate nutmeg on top.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 29. Hot Scotch Whiskey Sling.
(Use hot water bar glass.) 1/2 lump of sugar. 3/4 glass of hot water. 1 piece of lemon peel. 1wine glass of Scotch whiskey. Mix well, grate nutmeg over.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 30. Hot Whiskey Sling.
(Use small bar glass.) 1 wine glass of whiskey. Fill 1/3 full of boiling water. Grate nutmeg over.
1895 Chris F. Lawlor: The Mixicologist. Seite 32. Hot Whiskey Sling.
(Use medium barglass, hot.) Take 1 small teaspoonful of powdered sugar. 1 wineglass of bourbon or rye whiskey. Dissolve the sugar in a little hot water, add the whiskey, and fill the glass two thirds full of boiling water; grate a little nutmeg on top and serve.
1895 George J. Kappeler: Modern American Drinks. Seite 70. Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out the lemon.
Seite 70. Hot Irish Punch.
A hot-drink glass half full-boiling water, two lumps of cut-loaf sugar, the juice of a quarter of a lemon, one jigger of Irish whiskey mix, and add a slice of lemon and a little grated nutmeg.
1895 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but leave out the lemon-juice and sliced lemon, add a piece lemon-peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a little lemon- juice, one slice lemon, one jigger of Jamaica rum, fill up with boiling water; mix, grate a little nutmeg on top.
1895 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full boiling water, add one jigger of whiskey, a small piece lemon-peel; mix and grate a little nutmeg on top.
1895 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy mix well, and grate nutmeg on top.
1895 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct same as Cold Brandy Sling, substitut- ing plain whiskey for brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy mix well, and grate nutmeg on top.
1895 R. C. Miller: The American Bar-Tender. Seite 50. Hot Whiskey Sling.
(Use small bar glass.) 1 wine-glass of whiskey. Fill tumbler one-third full of boiling water, and grate nutmeg on top.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 79. Whisky Sling.
This drink is made the same as Brandy Sling, substituting Irish or Scotch whisky in- stead of brandy.
Seite 79. Brandy Sling.
Into a small tumbler put thirty drops of gum syrup, or a teaspoonful of icing sugar, half a wineglass of water, one wineglass of brandy, and a small lump of ice stir with a spoon, and dust with nutmeg.
Seite 79. Slings.
To convert the following into hot Slings omit the ice and add boiling water, with a slice of lemon if agreeable.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 103. Columbia Sling.
Put into a small tumbler one wineglass of Scotch whisky and a small piece of lemon-peel; fill the tumbler half full with boiling water.
1896 Louis Fouquet: Bariana. Seite 90. Whiskey Sling.
VERRE B Remplir de glace pilée verre B, 2 cuillerées de sucre poudre, presser le jus d’un citron. 1 verre à liqueur de scotch whisky, finir avec de l’eau de seltz ou soda, bien remuer, chalumeaux et servir.
1896 Louis Fouquet: Bariana. Seite 123. Whiskey Sling (Chaud).
VERRE c Faire chauffer en quantité égale irish ou scotch whisky avec de l’eau, une cuillerée de sucre poudre, verser, sau- poudrer de muscade, couper et presser 2 longs zestes de citron et servir.
1896 William Schmidt: Fancy Drinks and Popular Beverage. Seite 77. Whiskey Sling.
A goblet with a little fine ice, 2 dashes of gum, 1 drink of whiskey. Stir this well, strain and serve.
1898 Anonymus: Anleitung zur Bereitung Amerikanischer Eis-Getränke. Seite 11. Cold Whiskey-Sling.
1 Theelöffel Zucker, 1/2 Weinglass Wasser, löse dies gut auf, 1 oder 2 Eisstücke, 1 Weinglass Whisky (siehe Seite 38); mische dies gut, streue ein wenig Muskatnuss darüber und serviere. Auf Wunsch fiüge man etwas Citrone hinzu.
1898 Joseph L. Haywood: Mixology. Seite 41. Sling.
A drink properly consisting of equal parts of rum or spirits and water sweetened.
1899 Aczél Miksa: American Bar. Seite 94. Whisky Sling.
(Pohár III.) Forralj 2/4 rész vizet, 1/4 rész skót és 1/4 rész ir Whiskyt, préselj bele pár csepp czitromot és egy sze- letke czitrombéjjal szolgáld fel.
1899 Chris F. Lawlor: The Mixicologist. Seite 32. Hot Whiskey Sling.
(Use medium barglass, hot.) Take 1 small teaspoonful of powdered sugar. 1 wineglass of bourbon or rye whiskey. Dissolve the sugar in a little hot water, add the whiskey, and fill the glass two thirds full of boiling water; grate a little nutmeg on top and serve.
1899 Edward Spencer: The Flowing Bowl. Seite 163. Slings.
can be made with brandy, gin, or whisky. The Americans mix a wine-glassful of the spirit with half a wine-glassful of water, a teaspoonful of sifted sugar, and a lump of ice. In England soda-water is mixed with the spirit.
1899 Niels Larsen: Les Boissons Américaines. Seite 32. Cold Whisky Sling.
[à préparer dans un grand verre à bordeaux] 1 cuiller à café de sucre en poudre dissous dans le verre à moitié rempli d’eau fraîche. Ajoutez: 3 morceaux de glace; 1 verre à madère de whisky. Mélangez bien et servez avec un peu de mus- cade râpée.
1899 Niels Larsen: Les Boissons Américaines. Seite 33. Hot Whisky Sling.
[à préparer dans un verre à grog] Un morceau de sucre. Ajoutez: 1 verre à madère de scotch whisky; Un zeste de citron. Remplissez d’eau bouillante et servez avec un peu de muscade râpée.
1900 Frank Newman: American-Bar. Seite 80. Whisky Sling.
Verre no 10. Prendre le verre no 10, quatre à cinq morceaux de glace: 1 cuillerée à café de sucre en poudre, 1 cuillerée d’eau pour fondre le sucre, 1 verre à liqueur de whisky, jus d’un quart de citron. Adapter un gobelet en argent, frapper, finir avec eau, re- muer, servir.
1900 Frank Newman: American-Bar. Seite 111. Whisky Sling.
Verre no 10. Chauffer le verre no 10: 1 cuillerée à café et demie de sucre en poudre, 1 cuillerée à bouche d’eau chaude pour fondre le sucre, jus d’un quart de citron, 1 verre à liqueur de whisky. Remplir le verre d’eau chaude, remuer, servir.
1900 Frank Newman: American-Bar. Seite 112. Rum Sling.
Verre no 10. Faire chauffer le verre no 10: 1 cuillerée à café de sucre en poudre, 1 cuillerée à bouche d’eau chaude pour fondre le sucre, jus d’un quart de citron, 1 verre à liqueur et demi de rhum. Remplir le verre avec de l’eau bien chaude, remuer, servir.
1900 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but leave out the lemon-juice and sliced lemon, add a piece lemon peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a little lemon-juice, one slice lemon, one jigger of Jamaica rum, fill up with boiling water; mix, grate a little nutmeg on top.
1900 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full boiling water, add one jigger of whiskey, a small piece lemon-peel; mix and grate a little nutmeg on top.
1900 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
1900 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct same as Cold Brandy Sling, substitut- ing plain whiskey fro brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 225. Hot Scotch Whiskey Sling.
(Use a hot water glass.) 1 piece of lump sugar; 3/4 glass of hot water; 1 piece of lemon peel; 1 wine glass of Scotch whiskey; Stir up well with a spoon, grate a little nutmeg on top, and serve.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 239. Cold Whiskey Sling.
(Use a small bar glass.) 1 teaspoonful of sugar; 1/2 wine glass of water, dissolve well; 1 or 2 small lumps of ice; 1 wine glass of whiskey; Mix well, grate a little nutmeg on top, and serve. This is an old-fashioned drink, generally called for by old gentlemen.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #102. Rum Sling, Hot.
Make the same as Hot Brandy Sling, with Jamaica rum substituted for cog- nac. (See Recipe No. 80.)
#80. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of boiling water, dissolve the sugar, fill the glass with cognac and serve with grat- ed nutmeg.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #111. Whiskey Sling, Hot.
Make the same as Brandy Sling, Hot, substituting the desired brand of whiskey for cognac. (See Recipe No. 80.)
#80. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of boiling water, dissolve the sugar, fill the glass with cognac and serve with grat- ed nutmeg.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #282. Rum Sling.
Make the same as Brandy Sling, with Jamaica rum substituted for brandy.
#280. Brandy Sling.
Dissolve a cube of sugar in a little water, and add a jigger of cognac and a piece of ice. Stir, grate nutmeg over the top, add a piece of lemon peel, and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #283. Whiskey Sling.
Make the same as Brandy Sling, with whiskey substituted for brandy.
#280. Brandy Sling.
Dissolve a cube of sugar in a little water, and add a jigger of cognac and a piece of ice. Stir, grate nutmeg over the top, add a piece of lemon peel, and serve.
1901 J. E. Sheridan: The Complete Buffet Manual. Seite 61. Whisky Sling (Cold).
(Use small bar glass.) 1 teaspoon sugar dissolved in wine-glass water. 1 or 2 small lumps ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1901 J. E. Sheridan: The Complete Buffet Manual. Seite 61. Hot Scotch Whisky Sling.
(Use whisky glass.) A wine-glass of Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nut- meg on top, and serve.
1902 Anonymus: Fancy Drinks. Seite 66. Whiskey Sling.
SMALL BAR GLASS. — One teaspoon fine sugar, one wineglass whiskey, 1/3 glass hot water. Mix, grate nutmeg on top and serve. For a cold sling use six small pieces of ice and half a wineglass of ice water in place of the hot water.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 50. Hot Scotch Whiskey Sling.
Use hot-water glass. One wine-glass Scotch whiskey. One lump sugar. One piece lemon peel. Fill glass three-quarters full with boiling water, grate nutmeg on top and serve.
1902 Anonymus: Liqueurs et tabacs. Seite 6. Cold Whisky Sling.
(A preparer dans un grand verre a bordeaux). 1 cuiller a cafe de sucre en poudre dissous dans le verre a moitie rempli d’eau fraiche. Ajoutez: 3 morceaux de glace; 1 verre a madere de whisky. Melangez bien et servez avec un peu de muscade rapee.
1902 Anonymus: Red Top Rye Guide. Seite 71. Whiskey Sling.
(Use a small bar glass.) Take One small teaspoonful of pow- dered sugar. One wine-glass of water. One wine-glass of Red Top Rye. Dissolve the sugar in the water and add the Red Top Rye and ice. Stir thoroughly, grate a little nutmeg on top and serve.
1902 Anonymus: Red Top Rye Guide. Seite 71. Hot Whiskey Sling.
(Use a medium bar glass.) Same as above, except substitute hot water in place of ice. Serve this drink steaming hot.
1902 Charlie Paul: American and other iced drinks. Seite 60. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 27. No. 67. Gin Sling.
This is a favourite drink. Fill half-pint tumbler with chipped ice; put in a liqueur-glassful of plain syrup; squeeze half a lemon in; add half glassful of Old Tom gin, and fill up with soda-water. Then place slice of lemon and orange on top, and serve with straws.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.] 1 cuiller à café de sucre en poudre dissous dans le verre à moitié rempli d’eau fraiche. Ajoutez: 3 morceaux de glace; 1 verre à madère de whisky. Mélangez bien et servez avec un peu de mus- cade râpée.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog.] 1 morceau de sucre. Ajoutez: 1 verre à madère de scotch whisky; Un zeste de citron. Remplissez d’eau boillante et servez avec un peu de muscade râpée.
1903 Don. Wilkes: The Bachelor Book. Seite 24. Whisky Sling.
Into a goblet containing a little fine ice put two dashes of gum and one wine- glassful of whisky. Stir well, strain, and serve.
1903 Edward Spencer: The Flowing Bowl. Seite 163. Slings.
Slings can be made with brandy, gin, or whisky. The Americans mix a wine-glassful of the spirit with half a wine-glassful of water, a teaspoonful of sifted sugar, and a lump of ice. In England soda-water is mixed with the spirit.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 76. Hot Scotch Whiskey Sling.
Use hot whiskey glass. 1 lump of loaf sugar. Half fill the glass with hot water to dis- solve the sugar. Fill the glass with Scotch whiskey, and serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 60. Whisky Sling (Cold).
(Use small bar glass.) 1 teaspoon sugar dissolved in 1/2 wine-glass water, 1 or 2 lumps ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 60. Hot Scotch Whisky Sling.
(Use whisky glass.) A wine-glass of Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1904 Frank Newman: American-Bar. Seite 85. Rum Sling.
Verre no 10 Faire chauffer le verre no 10 : 2 cuillerées à café de sucre en poudre, 1 cuillerée à bouche d’eau chaude pour fondre le sucre, le jus d’un quart de citron, 1 verre à madère de rhum. Remplir le verre avec de leau bien chaude, remuer, servir.
1904 Frank Newman: American-Bar. Seite 108. Whisky Sling.
Verre no 10 Mettre dans le verre no 10 quelques petits morceaux de glace. 1 cuillerée à café de sucre en poudre, 1 cuillerée d’eau pour fondre le sucre, 1 verre à liqueur de Dewar’s White label, whisky, jus d’un quart de citron. Adapter un gobelet en argent, frapper fortement, finir avec eau, remuer, servir avec chalumeaux.
1904 Frank Newman: American-Bar. Seite 109. Whisky Sling.
Verre no 10 Chauffer le verre no 10: 2 cuillerées à café de sucre en poudre, 1 cuillerée à bouche d’eau chaude pour fondre le sucre, jus d’un quart de citron, 1 verre à madère de white label, whisky. Remplir le verre avec de l’eau bien chaude, remuer, servir.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 21. Hot Whisky Sling.
Use hot whisky glass. Dissolve one lump of sugar in a little water, add one jigger of rye whisky. Fill glass with hot water and a squeezed lemon peel.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 21. Hot Scotch Sling.
Same as whisky sling, except use Scotch whisky in place of rye.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 21. Hot Irish Sling.
Same as whisky sling, except use Irish whisky in place of rye.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 22. Hot Rum Sling.
Same as whisky sling, except use rum in place of whisky.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Hot Scotch Whiskey Sling.
Use whiskey glass. Hot water; fill glass 3/4, full. Scotch whiskey, 1 wineglass. Sugar, 1 lump. Lemon peel, 1 piece. Serve with nutmeg on top.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Hot Whiskey Sling.
Prepare same as Brandy Sling, Hot, substituting whiskey for brandy.
Seite 67: Hot Brandy Sling.
Use hot water glass. Hot water; fill glass 2-3 full. Lemon peel, 1 piece. Sugar, loaf, 1 lump. Brandy, 1 wineglass. Stir and serve with nutmeg on top.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Hot Rum Sling.
Prepare same as Brandy Sling, Hot, substituting Jamaica rum for brandy.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Cold Whiskey Sling.
Use small bar glass. Ice, 2 lumps. Sugar, 1 teaspoonful dissolved in lit- tle water. Whiskey, 1 wineglass. Stir well and serve with nutmeg on top.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 62. Whisky Sling (cold).
(Small bar glass.) 1 tea-spoon sugar dissolved in half wine-glass water. 1 or 2 small lumps of ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 62. Hot Scotch Whisky Sling.
(Hot water glass.) A wine-glass Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass. One wine-glass Scotch whiskey. One lump sugar. One piece lemon peel. Fill glass three-quarters full with boiling water, grate nutmeg on top and serve.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 29. Hot Whiskey Sling.
Use hot water glass. 1 lump of sugar and enough hot water to dissolve it. 1 wine glass whiskey. 1 piece lemon peel. Fill up glass with hot water; stir with spoon; grate nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 70. Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out the lemon.
Seite 70. Hot Irish Punch.
A hot-drink glass half full-boiling water, two lumps of cut-loaf sugar, the juice of a quarter of a lemon, one jigger of Irish whiskey; mix, and add a slice of lemon and a little grated nutmeg.
1906 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but leave out the lemon-juice and sliced lemon, add a piece lemon-peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a little lemon-juice, one slice lemon, one jigger of Jamaica rum, fill up with boiling water; mix, grate a little nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full boiling water, add one jigger of whiskey, a small piece lemon-peel; mix and grate a little nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct sam e as Cold Brandy Sling, substitut- ing plain whiskey for brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
1906 George Spaulding: How to Mix Drinks. Seite 34. Rum Sling.
Make same as brandy, substituting Ja- maica rum for brandy.
Seite 34. Brandy Sling.
Use ordinary glass. Brandy, one wine glass. Sugar, one lump. Fill the glass with hot water, stir well, twist lemon peel and grate nutmeg on top.
1906 George Spaulding: How to Mix Drinks. Seite 34. Whiskey Sling.
Make the same as brandy sling, substi- tute Scotch or rye whiskey for brandy.
Seite 34. Brandy Sling.
Use ordinary glass. Brandy, one wine glass. Sugar, one lump. Fill the glass with hot water, stir well, twist lemon peel and grate nutmeg on top.
1907 Charles Smith: Smacks and Smiles. Seite 64. Hot Scotch Whisky Sling.
Use a hot water glass. A wine-glass Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1907 Charles Smith: Smacks and Smiles. Seite 125. Whisky Sling (cold).
Use a small bar glass. 1 tea-spoon sugar dissolved in half wine-glass water. 1 or 2 small lumps of ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1907 Frank Newman: American-Bar. Seite 85. Rum Sling.
Verre no 10 Faire chauffer le verre no 10 : 2 cuillerées à café de sucre en poudre, 1 cuillerée à bouche d’eau chaude pour faire fondre le sucre, le jus d’un quart de citron, 1 verre à madère de rhum. Remplir le verre avec de leau bien chaude, remuer, servir.
1907 Frank Newman: American-Bar. Seite 108. Whisky Sling.
Verre no 10 Mettre dans le verre no 10 quelques petits morceaux de glace. 1 cuillerée à café de sucre en poudre, 1 cuillerée d’eau pour fondre le sucre, 1 verre à liqueur scotch whisky, jus d’un quart de citron. Adapter un gobelet en argent, frapper fortement, finir avec eau, remuer, servir avec chalumeaux.
1907 Frank Newman: American-Bar. Seite 109. Whisky Sling (chaud).
Verre no 10 Chauffer le verre no 10: 2 cuillerées à café de sucre en poudre, 1 cuillerée à bouche d’eau chaude pour fondre le sucre, jus d’un quart de citron, 1 verre à madère de white label, whisky. Remplir le verre avec de l’eau bien chaude, remuer, servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass. One wine-glass Scotch whiskey. One lump sugar. One piece lemon peel. Fill glass three-quarters full with boiling water, grate nutmeg on top and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Hot Scotch Whisky Sling.
1/2 lump of sugar 3/4 glass of hot water 1 piece of lemon peel 100% Scotch whisky. Grate a little nutmeg and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 61. Whiskey Sling.
1 lump of sugar Enough water to dissolve sugar 2 pieces of ice 100% of rye whiskey. Stir with spoon, grate nut- meg on top and serve.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Rum Sling, Hot.
Make the same as Hot Brandy Sling, with Jamaica rum substituted for cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of boiling water, dissolve the sugar, fill the glass with cognac and serve with grated nutmeg.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 46. Whiskey Sling, Hot.
Make the same as Brandy Sling, Hot, substituting the desired brand of whiskey for cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of boiling water, dissolve the sugar, fill the glass with cognac and serve with grated nutmeg.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 71. Sling, Cold.
Dissolve a cube of sugar in a little water and add a jigger of the desired liquor and a piece of ice; stir, grate nutmeg over the top, add a piece of twisted lemon peel and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, heiß.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue ein wenig Muskat darauf.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen Kristalleis und ein kleines Weinglas Scotch oder amerikanischen Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grog- glas und fülle es mit kaltem Wasser auf.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, heiß.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1909 Charlie Paul: American and Other Iced Drinks. Seite 62. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 29. 67 – Gin Sling.
This is a favourite drink. Fill half-pint tumbler with chipped ice; put in a liqueur-glassful of plain syrup; squeeze half a lemon in; add half glassful of Old Tom gin, and fill up with soda-water. Then place slice of lemon and orange on top, and serve with straws.
1909 George J. Kappeler: Modern American Drinks. Seite 70. Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out the lemon.
Seite 70. Hot Irish Punch.
A hot-drink glass half full-boiling water, two lumps of cut-loaf sugar, the juice of a quarter of a lemon, one jigger of Irish whiskey; mix, and add a slice of lemon and a little grated nutmeg.
1909 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot J amaica Rum Punch, but leave out the lemon-juice and sliced lemon, add a piece lemon-peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a little lemon-juice, one slice lemon, one jigger of Jamaica rum, fill up with boiling water; mix, grate a little nutmeg on top.
1909 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full boiling water, add one jigger of whiskey, a small piece lemon-peel; mix and grate a little nutmeg on top.
1909 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
1909 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct sam e as Cold Brandy Sling, substitut- ing plain whiskey for brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top.
1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Whisky Sling.
Use hot whisky glass. Dissolve one lump of sugar in a little water. Add one jigger of rye whisky. Fill glass with hot water and a squeezed lemon peel.
1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Scotch Sling.
Same as whisky sling, except use Scotch whisky in place of rye.
1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Irish Sling.
Same as whisky sling, except use Irish whisky in place of rye.
1909 John Applegreen: Applegreen’s Bar Book. Seite 28. Hot Rum Sling.
Same as whisky sling, except use rum in place of whisky.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass. One wine-glass Scotch whiskey. One lump Sugar. One piece lemon peel. Fill glass three-quarters full with boiling water, grate nutmeg on top and serve.
1910 E. Moreno: Manual del cantinero. Seite 77. Hot whiskey sling.
Echese en un vaso pequeño lo siguiente: Una cucharadita de azúcar disuelto en agua caliente Whiskey escocés ó americano . 1 copa Llénense las dos terceras partes del vaso con agua hirviendo y, después de haber rocíado la superficie con un poco de nuez moscada, ofrézcase la bebida.
1910 E. Moreno: Manual del cantinero. Seite 77. Whiskey sling americano.
En un vaso pequeño echese lo que sigue: Una cucharadita de azúcar disuelto en una copia de agua Whiskey americano . . . . 1 copa Un pedacito de hielo. Muévase el contenido con una cuchara y, después de haberlo rociado con un dedito de nuez moscada, ofrézcase la bebida.
1910 E. Moreno: Manual del cantinero. Seite 77. Whiskey sling escoces.
Echese en un vaso — uso grog — una copia de Whis- key escocés; llénese lo que falta del vaso con agua caliente, adórnesele con una cáscara de limón y ofrézcase la bebida.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Hot Scotch Whiskey Sling.
1/2 lump of sugar 3/4 glass hot water 1 piece of lemon peel 100% Scotch whiskey Grate a little nutmeg and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 93. Whiskey Sling.
1 lump of sugar Enough water to dissolve sugar 2 pieces of ice 100% of rye whiskey. Stir with spoon, grate nutmeg on top and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 29. Hot Whiskey Sling.
Use hot water glass. 1 lump of sugar and enough hot water to dissolve it. 1 wine glass whiskey. 1 piece lemon peel. Fill up glass with hot water; stir with spoon; grate nutmeg on top.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass. One wine-glass Scotch whiskey. One lump sugar. One piece lemon peel. Fill glass three-quarters full with boiling water, grate nutmeg on top and serve.
1912 Charlie Paul: American and Other Iced Drinks. Seite 62. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 29. Gin Sling.
This is a favourite drink. Fill half-pint tumbler with chipped ice; put in a liqueur-glassful of plain syrup; squeeze half a lemon in; add hall glassful of Old Tom gin, and fill up with soda-water. Then place slice of lemon and orange on top, and serve with straw.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 52. Scotch whisky Sling.
Prepárase en una copa de cristal: Una copa de las que se bebe el Madera, de scoth whisky. Se llena de agua hirviendo. Una rodaja de limón, y sírvase.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 53. Cold whisky Lhing.
(PREPARARLO EN UNA GRAN COPA) Una cucharada pequeña de azúcar, disuelta con un poco de agua (hasta media copa). Dos ó tres trozos de hielo picado. Una copa de las que se bebe el Madera, de whisky. Un poco de nuez moscada. Muévase con la cuchara y sírvase.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 53. Hot whisky Lhing.
Prepárese en una copa fina de cristal: Un terrón de azúcar. Una copa de las de vino Madera de scotch- whisky. Una rodaja de limón. Llénese de agua hirviendo y sírvase con un poco de nuez moscada por encima.
1912 John H. Considine: The Buffet Blue Book. #106. Hot Whiskey Sling.
Use hot water glass; 1 lump sugar and enough hot water to dissolve it; 1 wine glass whiskey, 1 piece lemon peel. Fill up glass with hot water; stir with spoon, grate nutmeg on top.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.] 1 cuiller à café de sucre en poudre dissous dans le verre à moitié rempli d’eau fraîche. Ajoutez: 3 morceaux de glace; 1 verre à madère de whisky. Mélangez bien et servez avec un peu de mus- cade râpée.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog] 1 morceau de sucre. AJoutez: 1 verre à madère de scotch whisky; Un zeste de citron. Remplissez d’eau bouillante et servez avec un peu de muscade râpée.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Rum Sling, Hot.
Make the same as Hot Brandy Sling, with Jamaica rum substituted for cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of boiling water, dissolve the sugar, fill the glass with cognac and serve with grated nutmeg.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 46. Whiskey Sling, Hot.
Make the same as Brandy Sling, Hot, substituting the desired brand of whiskey for cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of boiling water, dissolve the sugar, fill the glass with cognac and serve with grated nutmeg.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 71. Sling, Cold.
Dissolve a cube of sugar in a little Water and add a jigger of the desired liquor and a piece of ice; stir, grate nutmeg over the top, add a piece of twisted lemon peel and serve.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 31. Hot Scotch Whisky Sling.
(A hot water glass.) 1 wineglass of Scotch whisky; 1 lump of sugar; a piece of lemon peel; fill the glass 3/4 full of boil- ing water; grate nutmeg on top.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 46. Whisky Sling (cold).
(A small bar glass.) 1 teaspoon of sugar, dissolved in 1/2 wineglass of water; 1 or 2 small lumps of ice; 1 wineglass of whisky. Stir well, and grate nutmeg on top.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, heiss.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue ein wenig Muskat darauf.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen Kristalleis und ein kleines Weinglas Scotch- oder amerikanischen Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grogglas und fülle es mit kaltem Wasser auf.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, heiss.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 209. Rum-Sling.
Wie Brandy-Sling; gebrauche Rum statt Cognac.
Seite 31. Brandy-Sling.
Brandy-Sling. In Mischglas gebe man einen Teelöffel Zucker, 3 Spritzer Citronensaft und löse mit etwas Wasser auf, füge hinzu: 1 Cocktailglas Cognac und einige Stücke Eis, umrühren, in ein Slingglas seihen und mit kaltem Wasser auffüllen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 245. Whisky-Sling.
Wie Brandy-Sling, gebrauche je nach Wunsch Scotch oder Rye-Whisky.
Seite 31. Brandy-Sling.
Brandy-Sling. In Mischglas gebe man einen Teelöffel Zucker, 3 Spritzer Citronensaft und löse mit etwas Wasser auf, füge hinzu: 1 Cocktailglas Cognac und einige Stücke Eis, umrühren, in ein Slingglas seihen und mit kaltem Wasser auffüllen.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 34. Hot Scotch Whiskey Sling.
1 jigger of Scotch whiskey in whiskey glass. 1 lump sugar. 1 piece lemon skin. Fill glass 3/4 full hot water; serve with grated nutmeg on top.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 35. Hot Whiskey Sling.
Substitute whiskey for brandy and proceed same as for Brandy Sling.
Seite 34. Brandy Sling.
1 teaspoonful of bar sugar in large bar glass. 1 jigger brandy. 1 lump ice. Stir; drop in a piece of lemon skin and serve with grated nutmeg on top.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 35. Hot Rum Sling.
Substitute Jamaica rum for brandy and proceed same as for Brandy Sling.
Seite 34. Brandy Sling.
1 teaspoonful of bar sugar in large bar glass. 1 jigger brandy. 1 lump ice. Stir; drop in a piece of lemon skin and serve with grated nutmeg on top.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 35. Cold Whiskey Sling.
1 teaspoon bar sugar dissolved. in whiskey glass. 1 lump ice. 1 jigger whiskey. Stir and serve with grated nutmeg on top.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Irish Sling.
In Old Fashion Glass. Crush 1 Lump Sugar. Add 1 Jigger Irish Whiskey. 2 Small Lumps of Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Rum Sling.
1 Crushed Lump of Sugar in Old Fash- ion Glass. 1 Jigger Jamaica Rum. 1 Lump of Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Scotch Sling.
1 Crushed Lump of Sugar in Old Fash- ion Glass. 1 Jigger Scotch. 1 Orange Peel. 1 Lump of Sugar.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Whiskey Sling.
In Old Fashion Glass. Crush 1 Lump of Sugar. Add 1 Jigger Bourbon.
1914 Anonymus: New Bartender’s Guide. Seite 32. Hot Rum Sling.
One teaspoonful fine sugar dissolved in a little hot water. One wine-glass of Jamaica rum. Stir; twist in a piece of lemon; grate nutmeg on top and serve.
1914 Anonymus: New Bartender’s Guide. Seite 32. Hot Scotch Whiskey Sling.
Use a large whiskey-glass. Three-fourths full of hot water. One lump of sugar (crushed with muddler). One wine-glass of Scotch whiskey. One piece of twisted lemon peel. Grate nutmeg on top and serve.
1914 Anonymus: New Bartender’s Guide. Seite 33. Hot Whiskey Sling.
Same as Hot Brandy Sling, substituting whis- key for brandy.
Seite 31. Hot Brandy Sling.
Use a hot water-glass. One lump of sugar. One wine-glass of brandy. Fill glass two-thirds full of hot water; stir well; twist a piece of lemon peel and grate a little nutmeg on top and serve.
1914 Anonymus: New Bartender’s Guide. Seite 61. Whiskey Sling, Hot.
Use hot water-glass. One lump of loaf sugar. One wine-glass of whiskey. Fill glass two-thirds full of hot water. Stir well; twist a piece of lemon peel; grate a little nutmeg on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 39. Hot Scotch Whiskey Sling.
(A hot water glass.) 1 wineglass of Scotch whisky; 1 lump of sugar; a piece of lemon peel; fill the glass 3/4 full of boiling water; grate nut- meg on top.
1914 Anonymus: The Art of Mixing Them. Seite 60. Whisky Sling (cold).
(A small bar glass.) 1 teaspoon of sugar, dis- solved in 1/3 wineglass of water; 1 or 2 small lumps of ice; 1 wineglass of whisky. Stir well, and grate nutmeg on top.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 72. Hot Rum Sling.
Made in the same way as a Cognac Sling (No. 97), substituting Jamaica rum. Dash with cinnamon.
Seite 70. Hot Cognac Sling.
Dissolve a lump of sugar in a little hot water, and add one measure of cog- nac. Then fill the glass with hot water, and sprinkle lightly with cinnamon or nutmeg.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 76. Hot Whiskey Sling.
Make the same as a Cognac Sling (No. 97), substituting whiskey.
Seite 70. Hot Cognac Sling.
Dissolve a lump of sugar in a little hot water, and add one measure of cog- nac. Then fill the glass with hot water, and sprinkle lightly with cinnamon or nutmeg.
1914 Jacques Straub: Drinks. Seite 95. Irish Sling.
In old fashion glass. Crush 1 lump sugar. Add 1 jigger Irish whiskey. 2 small lumps of ice.
1914 Jacques Straub: Drinks. Seite 95. Rum Sling.
1 crushed lump of sugar in old fashion glass. 1 jigger Jamaica rum. 1 lump of ice.
1914 Jacques Straub: Drinks. Seite 95. Scotch Sling.
1 crushed lump of sugar in old fashion glass. 1 jigger Scotch. 1 orange peel. 1 lump of sugar.
1914 Jacques Straub: Drinks. Seite 95. Whiskey Sling.
In old fashion glass. Crush 1 lump of sugar. Add 1 jigger bourbon.
1915 John B. Escalante: Manual del cantinero. Seite 65. Ron Bacardi Sling.
(Ron bacardi eslin) Procédase como para el “Gin Sling” empleando el ron en lugar de la ginebra.
Seite 65. Gin Sling.
(Yin eslin) Procédase como para el “Brandy Sling” empleando la ginebra en lugar del coñac.
Seite 65. Brandy Sling.
(Brandi eslin) USE UN VASO MEDlANO […]gase dos pedazos de hielo, y agréguese: Azúcar en polvo . . . . . . . . . 1 cucharadita. Coñac . . . . . . . . . . . . . . . . 1 copita. Agua natural . . . . . . . . . . . . . 1 copita. [Méz]clese toto con una cuchara, añádase un polvillo de nuez moscada por arrriba y sírvase.
1915 John B. Escalante: Manual del cantinero. Seite 65. Whiskey Sling.
(Guisqui eslin) Procédase como para el “Ron Bacardi Sling” emplean- do el whiskey en lugar del ron.
1915 John B. Escalante: Manual del cantinero. Seite 66. Hot Ron Bacardi Sling.
(Jat ron bacardi eslin) Precédase como para el “Hot Gin Sling” em- pleando el ron en lugar de la ginebra.
Seite 66. Hot Gin Sling.
Precédase como para el “Hot Brandy Sling” empleando la ginebra en lugar de la coñac.
Seite 65. Hot Brandy Sling.
(Jat brandi eslin) Rocíese el vaso con agua caliente para evitar que se raje, y agréguese: Azúcar en cuadradillo . . . . . . . 1 turrón. Coñac . . . . . . . . . . . 1 copa mediana. Acábese de llenar el vaso con agua hirviendo, mézclese bie con una cuchara, añadase un polvillo de nuez mos- cada por arriba y sírvase.
1915 John B. Escalante: Manual del cantinero. Seite 66. Hot Whiskey Sling.
(Jat guisqui esIin) Procédase como para el “Hot Ron Bacardi Sling” em- pleando el whiskey en lugar del ron.
1916 Charlie Paul: Recipes of American and Other Drinks. Seite 60. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 29 (No. 67). Gin Sling.
Thiis a favourite drink. F ill half-pint tumble with chipped ice; put in a liqueur- glassful of plain syrup; squeeze half a lemon in; add half glassful of Old Tom gin and fill up with soda water. Then place slice of lemon and orange on top and serve with straws.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 141. Irish Sling.
Use old-fashioned glass Crush a lump of sugar Add 100% Irish Whiskey 2 small lumps of ice.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 141. Rum Sling.
1 crushed lump of sugar in old fashioned glass 100% Jamaica 1 lump of ice.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 141. Scotch Sling.
1 crushed lump of sugar in old fashioned glass 100% Scotch Whiskey 1 orange peel 1 lump of sugar.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 142. Whiskey Sling.
1 lump of sugar Enough water to dissolve the sugar Drop squeezed lime in glass 100% Scotch Whiskey. Fill glass with fizz water. Stir with spoon.
1918 Anonymus: „Home Brewed“ Wines and Beers and Bartender’s Guide. Seite 28. Whiskey Sling (Cold).
(Use small bar glass.) One teaspoonful sugar dissolved in 1/2 wine-glass water; 1 or 2 lumps ice; 1 wine-glass whiskey. Stir well, and grate nutmeg on top and serve.
1920 Anonymus: Good Cheer. Seite 67. Irish Sling.
In old fashion glass. Crush 1 lump sugar. Add 1 shot Irish whiskey. 2 small lumps of ice.
1920 Anonymus: Good Cheer. Seite 67. Rum Sling.
1 crushed lump of sugar in old fashion glass. 1 shot Jamaica rum. 1 lump of ice.
1920 Anonymus: Good Cheer. Seite 67. Scotch Sling.
1 crushed lump of sugar in old fashion glass. 1 shot Scotch. 1 orange peel. 1 lump of sugar.
1920 Anonymus: Good Cheer. Seite 67. Whiskey Sling.
In old fashion glass. Crush 1 lump of sugar. Add 1 shot bourbon.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, heiß.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue ein wenig Muskat darauf.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen Kristalleis und ein kleines Weinglas Scotch oder amerikanischen Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grog glas und fülle es mit kaltem Wasser auf.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, heiß.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 67. Rhum Sling.
Come il Brandy Sling invece di Cognac servite con del Rhum.
Seite 67. Brandy Sling.
In un bicchiere a grog, sciogliete un pez- zo di zucchero con acqua bollente, aggiun- gete un bicchiere a madera di Cognac, un po’ di noce moscata e servite.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 68. Whysky Sling.
Come il Brandy Sling invece di Cognac si serve con Whysky.
Seite 67. Brandy Sling.
In un bicchiere a grog, sciogliete un pez- zo di zucchero con acqua bollente, aggiun- gete un bicchiere a madera di Cognac, un po’ di noce moscata e servite.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 68. Cold Whysky Sling.
Come il precedente invece d’acqua bol- lente si serve con acqua fredda e 2 o 3 pez- zi di ghiaccio in un bicchiere a bordeaux.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 68. Scotch Whysky Sling.
In un bicchiere a grog: 1 bicchiere a madera di Whysky 1 fettina di buccia di limone. Riempite con acqua bollente.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.] 1 cuiller à café de sucre en poudre dissous dans le verre à moitié rempli d’eau fraîche. Ajoutez: 3 morceaux de glace; 1 verre à madère de whisky. Mélangez bien et servez avec un peu de mus- cade râpée.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog.) 1 morceau de sucre. Ajoutez: 1 verre à madère de scotch whisky; Un zeste de citron. Remplissez d’eau bouillante et servez avec un peu de muscade râpée.
1921 Adolphe Torelli: Guide du barman. Seite 42. Cold Whisky Sling.
Dans un verre à bordeaux une cuillère à café de sucre en poudre, dissou- dre dans un peu d’eau froide, un trait de jus citron, un verre à madère de whisky Buchanan, quelques petits morceaux de glace, remuer, sau- poudrer, muscade et servez.
1921 Adolphe Torelli: Guide du barman. Seite 63. Hot Whisky Sling.
Dans un verre à grog, deux morceaux de sucre, un verre à madère de Scock Whisky, une zeste citron, remplir d’eau bouillante, saupoudrer muscade et servez.
1921 Adolphe Torelli: Guide du barman. Seite 94. Rum Sling (Cold).
Dans un verre à grog, une cuillère de sirop de sucre, un verre à madère de rhum, deux cuillères de glace pilée, un zeste de citron, emplir d’eau nature, remuer, saupou- drer muscade et servez.
1921 Adolphe Torelli: Guide du barman. Seite 94. Rum Sling (Hot).
Dans un verre à grog une cuillère à bouche sucre en poudre, un zeste de citron, un verre à madère de rhum, passer noix muscade, remplir avec eau bouillante et servez.
1921 Adolphe Torelli: Guide du barman. Seite 118. Whisky Sling.
(Cold ou Hot), suivant com- me est demandé, se prépare dans un verre à grog, une cuillère à café de sucre, un zeste de citron, un verre à madère de whisky, emplir d’eau (chaude ou glacée), passer la râpe mus- cade et servez.
1921 Victor Hugo Himmelreich: American Drinks. Seite 64. Whisky Sling.
Lege in das Mischglas einige Stückchen klares Eis, 2 Teelöffel aufgelösten Zucker, 2 Teelöffel Citronensaft, 1 Cocktailglas Whisky, tüchtig rühren, seihe in Sling- glas (siehe Abbildung) und fülle mit frischem kalten Wasser auf.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 171. Rum Sling.
Behandelen als recept No. 583, neemt echter in plaats van Cognac – Rum.
Seite 170. 583. Brandy Sling.
Het sap van een halven Citroen Een dessertlepel gemalen ijs 1 Portglas Cognac 5 Druppen Sinaasappelsiroop Met koud water bijvullen en roeren Naar smaak een Citroenschijfje of Mineraalwater.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 172. Whisky Sling.
Behandelen als recept No. 583, neemt in plaats van Cognac – Canadianclub Whisky.
Seite 170. 583. Brandy Sling.
Het sap van een halven Citroen Een dessertlepel gemalen ijs 1 Portglas Cognac 5 Druppen Sinaasappelsiroop Met koud water bijvullen en roeren Naar smaak een Citroenschijfje of Mineraalwater.
1923 P. Dagouret: Le barman universel. Seite 84. Slings.
Le sling est une grande boisson, variété de grog, qu’il ne faut pas oublier de muscader. Chaud, on le sert à l’eau bouillante, dans le verre n° 6, ou dans le verre n° 3, muni d’un porte-verre. Pour le préparer, réchauffer d’abord le verre. Froid, on le sert a l’eau glacée, dans le verre n° 3 en y mettant quelques morceaux de glace ou de la glace pilée. Donner des pailles. Si le client n’indique pas qu’il désire son sling chaud ou froid, il faut lui demander s’il le veut hot or cold.
1923 P. Dagouret: Le barman universel. Seite 85. Rhum Sling.
Dans le verre n° ,3 ou 6 : Un morceau de sucre dissous ou sirop Le jus d’un quart de citron. 1 verre à madère de rhum. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1923 P. Dagouret: Le barman universel. Seite 85. Whisky Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de whisky. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1924 A. Brehmer: Das Mixerbuch. Seite 126. Bourbon Sling.
Zubereitung wie bei Gin Sling, nur nehme man Bourbon Whiskey an Stelle des Gin.
Seite 126. Gin Sling.
Man tue in ein Glas die dünne Scheibe einer halben Zitrone, 1 Löffel voll Zucker, 1 Weinglas voll besten Gin und geschabtes Eis, schüttle gut durch und richte mit Strohhalm an.
1924 A. Brehmer: Das Mixerbuch. Seite 127. Whiskey Sling.
Zubereitung wie bei Gin Sling, nur nehme man Whiskey an Stelle des Gin.
Seite 126. Gin Sling.
Man tue in ein Glas die dünne Scheibe einer halben Zitrone, 1 Löffel voll Zucker, 1 Weinglas voll besten Gin und geschabtes Eis, schüttle gut durch und richte mit Strohhalm an.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Whisky-Sling, heiß.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue ein wenig Muskat darauf.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen Kristalleis und ein kleines Weinglas Scotch oder amerikanischen Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grog- glas und fülle es mit kaltem Wasser auf.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Rum-Sling, heiß.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum statt Whisky.
1926 W. Slagter: Cocktails. Seite 204. Hot Slings.
De hier omschreven Slings kunnen ook warm gedronken worden en zijn zeer aan te bevelen. Men voegt er dan inplaats van koud water, heet water bij en laat het ijs weg. De Gold Sweet Harry Sling kan zoo noodig even op vuur in kleine pan gewarmd worden.
1926 W. Slagter: Cocktails. Seite 204. Rum Sling.
Behandelen als recept No. 719; neemt echter inplaats van Cognac, Rum.
Seite 203. 719. Brandy Sling.
Het sap van een halven Citroen Een dessertlepel gemalen ijs 1 Portglas Cognac 5 Druppen Sinaasappelsiroop. Met koud water bijvullen en roeren. Naar smaak ook wel met Mineraalwater of Sodawater.
1926 W. Slagter: Cocktails. Seite 204. Whisky Sling.
Behandelen als recept No. 719; neemt inplaats van Cognac, Whisky.
Seite 203. 719. Brandy Sling.
Het sap van een halven Citroen Een dessertlepel gemalen ijs 1 Portglas Cognac 5 Druppen Sinaasappelsiroop. Met koud water bijvullen en roeren. Naar smaak ook wel met Mineraalwater of Sodawater.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 55. Cold Whisky Sling.
Dans un verre à bordeaux, une cuillère à café de sucre en poudre, dissoudre avec un peu d’eau, ajouter un morceau de glace, un verre à madère de Whisky, remuer, saupoudrer de muscade et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 55. Columbia Sling.
Dans un shaker avec de la glace pilée, une cuillère de sucre en poudre, deux traits de jus de citron, un verre de Rhum, un trait d’eau de Seltz, agiter, passer dans un petit verre à pied, garnir d’un zeste de citron, saupoudrer de muscade et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 87. Hot Whisky Sling.
Dans un verre à grog, deux morceaux de sucre, un verre à madère de Scotch-Whisky, un zeste de citron. Remplir d’eau bouillante. Remuer, saupoudrer de muscade et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Cold).
Dans un verre à grog, une cuillère de sirop de sucre, un verre à madère de Rhum, un zeste de citron, de la glace pilée, Remplir d’eau, remuer, saupoudrer de muscade.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Hot).
Dans un verre à grog , une cuillère de sucre, un zeste de citron, un verre de Rhum, remplir d’eau bouillante et sau- poudrer de noix muscade.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 181. Whisky Sling.
Dans un verre à pied, une cuillère à café de sucre, un zeste de citron, un verre de Whisky, remplir d’eau chaude ou d’eau glacée, suivant désir. Saupoudrer de muscade. Servir.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Irish Sling.
Disuélvase terrón de azúcar. Vasito de whiskey Irlandés. 2 pedazos chicos de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Rum Sling.
Terrón de azúcar en vaso grande. Vasito de ron. Pedazo de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Scotch Sling.
Terrón de azúcar disuelto en vaso grande. Vasito de whiskey Escocés. Cáscara de naranja. Pedazo de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Whiskey Sling.
Disuélvase terrón de azúcar. Vasito de whiskey Bourbon.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 79. Whisky Sling.
This drink is made the same as Brandy Sling, substituting Irish or Scotch whisky in stead of brandy.
Seite 79. Brandy Sling.
Into a small tumbler put thirty drops of gum syrup, or a teaspoonful of icing sugar, half a wineglass of water, one wineglass of brandy, and a small lump of ice; stir with a spoon, and dust with nutmeg.
1927 Paul E. Lowe: Drinks. Seite 59. Hot Rum Sling.
Substitute rum tor brandy and pro- ceed as for Hot Brandy Sling.
Seite 57. Hot Brandy Sling.
Fill hot water glass 2-3 full hot water. 1 lump cut-loaf sugar (crush with nuddler). 1 piece lemon peel. jigger brandy. Stir; grate little nutmeg on top and serve.
1927 Paul E. Lowe: Drinks. Seite 59. Hot Scotch Whiskey Sling.
Fill large whiskey glass 2-3 full hot water. 1 lump sugar (crush with muddler). 1 jigger Scotch whiskey. Twist a piece of lemon peel on top and serve sprinkled with nutmeg.
1927 Paul E. Lowe: Drinks. Seite 59. Hot Whiskey Sling.
Substitute whiskey for brandy, and proceed as for Hot Brandy Sling.
Seite 57. Hot Brandy Sling.
Fill hot water glass 2-3 full hot water. 1 lump cut-loaf sugar (crush with muddler). 1 piece lemon peel. jigger brandy. Stir; grate little nutmeg on top and serve.
1927 Paul E. Lowe: Drinks. Seite 94. Whiskey Sling.
Substitute whiskey for brandy and proceed as for Brandy Sling.
Seite 32. Brandy Sling.
In a whiskey glass: 1 lump ice. 1 teaspoonful sugar dissolved in little water. 1 jigger brandy. Stir; twist in a piece of lemon peel; grate nutmeg on top and serve.
1927 Pedro Chicote: El bar americano en España. Seite 137. Escoces-Sling (Caliente.).
Prepárese en vaso de whisky: 1 cucharada de azúcar en polvo. 1 copita de whisky escocés. 1rodaja de limón. El resto, hasta llenar el vaso, se poue de agua hirviendo; después se añade un poquito de nuez moscada rallada y se sirve en el mismo vaso.
1927 Pedro Chicote: El bar americano en España. Seite 139. Whisky-Sling (Frio.).
Prepárese en un gran vaso de whisky: 3 ó 4 pedacitos de hielo. 1 cucharada de azúcar en polvo. 1 copita de whisky. 1 rodaja de limón. El resto, hasta llenar el vaso de agua filtrada fría, añadiendo un poquito de nuez moscada ra- llada. Sírvase en el mismo vaso.
1928 Charles S. Warnock: Giggle Water. Seite 65.Whiskey Sling.
(Use small bar-glass) Take 1 small teaspoonful of powdered white sugar 1 wine-glass of water 1 wine-glass of Bourbon or rye whiskey Dissolve the sugar in the water, add the whiskey and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1928 Charles S. Warnock: Giggle Water. Seite 65. HotWhiskey Sling.
(Use medium bar-glass) Take 1 small teaspoonful of powdered sugar 1 wine-glass of Bourbon or rye whiskey Dissolve the sugar in the water, add the whiskey and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 143. Hot Whiskey Sling.
Use small bar glass One wineglass of whiskey. FILL tumbler one-third full with boiling water, and grate nutmeg on top.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 144. Whiskey Sling.
Use small bar glass One small teaspoonful of One wineglass of Bourbon powdered white sugar. or rye whiskey. One wineglass of water. DISSOLVE the sugar in the water, add the whiskey and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1928 Pedro Chicote: Cocktails. Seite 325. Escoces-Sling (caliente).
Prepárese en vaso de whisky: 1 cucharada de azúcar en polvo. 1 copita de whisky escocés. 1 rodaja de limón. El resto, hasta llenar el vaso, se pone de agua hirviendo; después se añade un poquito de nuez moscada rallada y se sirve en el mismo vaso.
1928 Pedro Chicote: Cocktails. Seite 326. Whisky-Sling (frio).
Prepárese en un gran vaso de whisky: 3 ó 4 pedacitos de hielo. 1 cucharada de azúcar en polvo. 1 copita de whisky. 1 rodaja de limón. El resto, hasta llenar el vaso, de agua filtrada fria, añadiendo un poquito de nuez moscada ra= liada. Sírvase en el mismo vaso.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 55. Cold Whisky Sling.
Dans un verre à bordeaux, une cuillère à café de sucre en poudre, dissoudre avec un peu d’eau, ajouter un morceau de glace, un verre à madère de Whisky, remuer, saupoudrer de muscade et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 87. Hot Whisky Sling.
Dans un verre à grog, deux morceaux de sucre, un verre à madère de Scotch-Whisky, un zeste de citron. Remplir d’eau bouillante. Remuer, saupoudrer de muscade et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Cold).
Dans un verre à grog, une cuillère de sirop de sucre, un verre à madère de Rhum, un zeste de citron, de la glace pilée, Remplir d’eau, remuer, saupoudrer de muscade.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Hot).
Dans un verre à grog, une cuillère de sucre, un zeste de citron, un verre de Rhum , remplir d’eau bouillante et sau- poudrer de noix muscade.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 181. Whisky Sling.
Dans un verre à pied, une cuillère à café de sucre, un zeste de citron, un verre de Whisky, remplir d’eau chaude ou d’eau glacée, suivant désir. Saupoudrer de muscade. Servir.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 47. Cold Whiskey Sling.
In a small bar-glass were placed one teaspoon of sugar, one-half wine-glass of water, one or two small lumps of ice and a wine-glass of whiskey. Well mixed with a spoon, a little nutmeg on top and served.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 48. Hot Scotch Whiskey Sling.
In a hot water-glass one lump of sugar was well dissolved with a little hot water. To this were added a wine-glass of Scotch whiskey and some lemon peel. The glass filled with hot water and stirred with a spoon, a little nutmeg grated on top and served.
1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 143. Hot Whiskey Sling.
Use small bar glass One wineglass of whiskey. Fill tumbler one-third full with boiling water, and grate nutmeg on top.
1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 144. Whiskey Sling.
Use small bar glass One small teaspoonful of One wineglass of Bourbon powdered white sugar. or rye whiskey. One wineglass of water. Dissolve the sugar in the water, add the whiskey and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1929 P. Dagouret: Le Barman Universel. Seite 87. Rhum Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de rhum. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1929 P. Dagouret: Le Barman Universel. Seite 87. Whisky Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de whisky. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1929 Schürger Rezsö: A Mixer. Seite 20. Whisky Sling.
1 nagyobb pohárban (2 dl.) tele jéggel, 2 kis- pohár cukorlé, 1/2 citromlé, 2 pohárka Whisky, jól keverni, ásványvizzel megtölteni, felszolgálni.
1930 F. Koki: Cocktails. Whisky-Sling.
In ein angewärmtes Grogglas gebe man 2 Stück Würfelzucker, fülle es mit heissem Wasser 3/4 voll, löse den Zucker auf und giesse das Glas voll mit Scotch oder amerik. Whisky, je nach Wunsch u. streue ein wenig Muskat darauf.
1930 F. Koki: Cocktails. Rum-Sling.
Wird zubereitet wie Whisky-Sling. Gebrauche Jamaika Rum statt Whisky.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 131. Gin Sling. Irish Sling. Rum Sling. Scotch Sling. Whiskey Sling.
Como el Brandy Sling, usándose los licores que arriba se citan.
Seite 131. Brandy Sling.
Macháquese un terrón de azúcar en el vaso. Pedazo de hielo. Vasito de cognac. Revuélvase y sírvase.
1930 Pedro Chicote: La ley mojada. Seite 345. Escoces-Sling (caliente).
Prepárese en vaso de whisky: 1 cucharada de azúcar en polvo. 1 copita de whisky escocés. 1 rodaja de limón. El resto, hasta llenar el vaso, se pone de agua hir- viendo; después se añade un poquito de nuez mos- cada rallada y se sirve en el mismo vaso.
1930 Pedro Chicote: La ley mojada. Seite 346. Whisky-Sling (frío).
Se sirve en el mismo vaso que se ha preparado. 3 ó 4 pedacitos de hielo. 1 cucharada de azúcar en polvo. 1 copita de whisky. 1 rodaja de limón. El resto, hasta llenar el vaso, de agua filtrada fría, añadiendo un poquito de nuez moscada ralla- da. Sírvase en el mismo vaso.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 127. Rum Sling.
Rum . . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . . 1 spoon Sugar Syrup . . . 1 spoon Nutmeg . . . . . . . . . . to taste Shake well with ice and strain into chilled cocktail glass. Add cracked ice, chilled water to fill, grate nutmeg over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 128. Whisky Sling.
Whisky . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon Sugar Syrup . . . . . 1 spoon Nutmeg . . . . . . . . . to taste . Seltzer . . . . . . . . . . to fill Stir well with ice and strain into highball glass. Add cracked ice, seltzer to fill, grate nutmeg over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 135. Slings.
Choice of Liquor . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon Sugar Syrup . . . . . . 1 spoon Hot Water . . . . . . . to fill . Nutmeg . . . . . . . . . . to taste Stir well in highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 227. Whiskey Sling.
(whiskey) One-half lump Sugar One-half pony Water One jigger Whiskey Four or five drops Lemon Juice One piece Lemon Peel One lump Ice Serve with spoon
1931 Dominique Migliorero: L’Art du Shaker. Seite 59. Rum Sling.
Voir Brandy Sling.
Seite 14. Brandy Sling.
Mettre dans un grand verre: quelques petits morceaux de glace, jus d’un citron, 1 cuillerée à café de sucre en pou- dre, 1 verre à liqueur de Cognac. Remplir le verre avec de l’eau ordinaire. Bien remuer le tout et servir.
1931 Dominique Migliorero: L’Art du Shaker. Seite 74. Whisky Sling.
Voir Brandy Sling.
Seite 14. Brandy Sling.
Mettre dans un grand verre: quelques petits morceaux de glace, jus d’un citron, 1 cuillerée à café de sucre en pou- dre, 1 verre à liqueur de Cognac. Remplir le verre avec de l’eau ordinaire. Bien remuer le tout et servir.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 66. Scoth Whisky Lhing (caliente).
Prepárese en una copa de cristal: Una copa de las que se bebe el Madera, de scotch whisky, se llena de agua hirviendo, una rodaja de limón, y sírvase.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 67. Cold Whisky Lhing.
(Prepararlo en una gran copa) Una cucharada pequeña de azúcar, disuelta con un poco de agua (hasta media copa), dos o tres trozos de hielo picado, una copa de las que se bebe el Madera, de whisky, un poco de nuez moscada. Muévase con la cuchara y sírvase
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 67. Hot Whisky Lhing (caliente).
Prepárese en una copa fina de cristal: Un terrón de azúcar, una copa de las de vino Madera de scotch-whisky, una rodaja de limón. Llénese de agua hirviendo y sírvase con un poco de nuez moscada por encima.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 646. Slings.
(sortes de grogs)
Préparation des Slings froids. — On introduit dans un shaker une cuillerée de glace pilée, une cuillerée à café de sucre en pou- dre; le jus d’un quart de citron, 1 verre à madère de la liqueur demandée; on remue fortement le shaker dont on verse le con- tenu dans un tumbler moyen garni d’un zeste de citron. On remplit le verre d’eau froide et on ajoute une pointe de muscade.
Préparation des Slings chauds. — Mettre dans un tumbler moyen préalablement chauffé, une cuillerée à café de sucre en poudre, le jus d’un quart de ci- tron, 1 verre à madère de la li- queur demandée; puis on rem- plit le tumbler d’eau bouillante, on ajoute un zeste de citron et une pointe de muscade.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 647. Rhum-sling.
1 cuillerée à café de sucre en poudre. Jus d’un quart de citron. 1 verre à madère de rhum. Zeste de citron. — Pointe de muscade.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 647. Whisky-sling.
1 cuillerée à café de sucre en poudre. Jus d’un quart de citron. 1 verre à madère de whisky.
1931 Virginia Elliott & Phil D. Stong: Shake ’em Up. Seite 65. Hot Scotch Sling.
In a heavy whiskey glass dissolve one lump of sugar in a little hot water. To this add a wine glass of Scotch whiskey and a little lemon peel. Fill the glass with hot water, dust a little nutmeg on top and serve.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.] 1 cuiller à café de sucre en poudre dissous dans le verre à moitié rempli d’eau fraîche. Ajoutez: 3 morceaux de glace; 1 verre à madère de whisky. Mélangez bien et servez avec un peu de mus- cade râpée.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog.] 4 morceau de sucre. Ajoutez: 1 verre à madère de scotch whisky; Un zeste de citron. Remplissez d’eau bouillante et servez avec un peu de muscade râpée.
1932 William C. Feery: Wet Drinks for Dry People. Seite 19. Cold Whisky Sling.
2 ounces whisky. Juice of 1/2 lemon. 1/2 ounce Vermouth flavor. 1 dash Angostura bitters. Add ice and seltzer, stir and serve.
1932 William C. Feery: Wet Drinks for Dry People. Seite 36. Hot Whisky Sling.
2 ounces whisky. Light dash Angostura bitters. Juice of 1/2 lemon. 1/2 ounce Vermouth syrup. Stir with a long silver spoon and add hot water to fill the glass, stirring while the water is being added.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 39. Whisky Sling (cold).
(Small bar glass) 1 tea-spoon sugar dissolved in half wine-glass water. 1 or 2 small lumps of ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 39. Hot Scotch Whisky Sling.
(Hot water glass) A wine-glass Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 fun with boiling water; grate nutmeg on top, and serve.
1933 Anonymus: Lest We Forget. Seite 55. Hot Scotch Whiskey Sling.
Use hot-water glass. One wine-glass Scotch whiskey. One lump sugar. One piece lemon peel. Fill glass three-quarters full with boiling water, grate nutmeg on top and serve.
1933 Anonymus: The Bartender’s Friend. Seite 89. Hot Whiskey Sling.
Follow recipe for Brandy Sling (which see), using whiskey in place of brandy, and using hot water to fill in place of water and ice.
Seite 51. Brandy Sling.
Brandy In a small tumbler dissolve a teaspoon- Sugar ful of confectioner’s sugar with a jig- Ice ger of water; add a jigger of brandy Lemon Peel and a lump of ice. Stir well. Add a Nutmeg twist of lemon peel and powdered nut- Water meg.
1933 Anonymus: The Bartender’s Friend. Seite 145. Whiskey Sling.
Follow recipe for Brandy Sling, but use rye whiskey in place of brandy.
Seite 51. Brandy Sling.
Brandy In a small tumbler dissolve a teaspoon- Sugar ful of confectioner’s sugar with a jig- Ice ger of water; add a jigger of brandy Lemon Peel and a lump of ice. Stir well. Add a Nutmeg twist of lemon peel and powdered nut- Water meg.
1933 Antonio Josa: Cocktelera Universal. Seite 72. Sligns.
Prepárese en Cocktelera una cucharada de hielo rayado. Una cucharadita de azúcar en polvo. El jugo de 1/4 de limón. Una copita de las de Jerez del licor que indica la fórmula. Agítese bien y sírvase en un vaso, añadién- dole una corteza de limón, terminando de llenar el vaso con agua muy fría. Floréese con nuez-moscada.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 62. Sling.
All Hot Slings are made in the same way, substituting the desired liquors. Cold Slings are made like the hot, substituting cold wa- ter and ice.
Sling—Brandy, Hot. (use hot-water glass)
1 lump of sugar. 1 wineglass Brandy. 2/3 glass of hot water. Stir well and add a piece of twisted lemon peel. Top with a little grated nutmeg.
1933 George A. Lurie: Here’s How. Seite 137. Rum Sling.
Rum . . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon Sugar Syrup . . . . 1 spoon Nutmeg . . . . . . . . . to taste Shake well with ice and strain into chilled cocktail glass. Add cracked ice, chilled water to fill, grate nutmeg over and serve.
1933 George A. Lurie: Here’s How. Seite 137. Whisky Sling.
Whisky . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon Sugar Syrup . . . . 1 spoon Nutmeg . . . . . . . . . to taste . Seltzer . . . . . . . to fill Stir well with ice and strain into highball glass. Add cracked ice, seltzer to fill, grate nutmeg over and serve.
1933 George A. Lurie: Here’s How. Seite 146. Slings.
Choice of Liquor Lemon . . . . . . . . 1 spoon . . . . . . . . . . . 1 1/2 jiggers Hot Water . . . . . to fill Sugar Syrup . . . . . .1 spoon Nutmeg . . . . . . . to taste Stir well in highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 79. Hot Scotch Whiskey Sling.
1/2 lump of sugar 3/4 glass hot water 1 piece of lemon peel 1 jigger Scotch whiskey Grate a little nutmeg, and serve.
1933 Harry Todd: Mixer’s Guide. Seite 101. Hot Rum Sling.
One teaspoonful of fine sugar dissolved in a little hot water. One wine glass of Jamaica rum. Stir; twist in a piece of lemon; grate nutmeg on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 101. Hot Scotch Whisky Sling.
Use a large whisky glass. Three-fourths full of hot water. One lump of sugar (crushed with muddler). One wine glass of Scotch whisky. One piece of twisted lemon peel. Grate nutmeg on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 101. Hot Whisky Sling.
Same as Hot Brandy Sling, substituting whisky for brandy.
Seite 100. Hot Brandy Sling.
Use a hot water glass. One lump of sugar. One wine glass of brandy. Fill glass two-thirds full of hot water; stir well; twist a piece of lemon peel and grate a little nutmeg on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 102. Hot Whisky Sling.
Use hot water glass. One lump of loaf sugar. One wine glass of whisky. Fill glass two-thirds full of hot water. Stir well; twist a piece of lemon peel; grate a little nutmeg on top and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 210. Irish Sling.
(Use old-fashioned glass) Crush a lump of sugar Add 100% Irish whisky 2 small lumps of ice
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 210. Rum Sling.
1 crushed lump of sugar in old-fashioned glass 100% Jamaica rum 1 lump of ice
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 211. Scotch Sling.
1 crushed lump of sugar in old-fashioned glass 100% Scotch whisky 1 orange peel 1 lump of sugar
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 211. Whisky Sling.
1 lump of sugar Enough water to dissolve the sugar Drop squeezed lime in glass. 100% Scotch whisky Fill glass with fizz water. Stir with spoon.
1933 John F. Driscoll: The Home Bartender. Seite 28. Slings.
Crush one cube of sugar in a Glass with one teaspoon of Water. Add one cube of Ice. Then add, Liquor. Crush a Piece of Lemon, or Orange Peel top if desired. Stir with Spoon. Serve.
1933 John F. Driscoll: The Home Bartender. Seite 28. Bacardi Sling.
Crush 1 cube of Sugar in old fashioned glass with bar masher, pour 1 jigger Bacardi Rum over same, also one rind lemon and cube of ice. Stir with Spoon and Serve
1933 John F. Driscoll: The Home Bartender. Seite 28. Bourbon Sling.
Crush 1/2 cube sugar with bar-masher in old fashioned glass, then pour 1 jigger bourbon whiskey into same, also crushed lemon, cube of ice. Stir with Spoon and Stir.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 28. Whiskey Sling.
Old fashioned glass Crush 1 lump of sugar Lemon peel Piece of ice 2 oz. whiskey Other Slings can be made with Brandy, Gin, Scotch Whiskey and Rum in place of whiskey.
1933 P. Dagouret: Le barman universel. Seite 87. Rhum Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de rhum. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1933 P. Dagouret: Le barman universel. Seite 87. Whisky Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de whisky. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1933 R. C. Miller: The American Bar Guide. Seite 42. Hot Whiskey Sling.
(Use small bar glass) 1 wine-glass of whiskey. Fill tumbler one-third full of boiling water and grate nutmeg on top.
1933 Virginia Elliott: Quiet Drinking. Seite 68. Whiskey Sling.
In a small glass place one teaspoon of soft sugar, one-half wine glass of water, a lump of ice and a wine glass of whiskey. Mix well with a spoon and grate a little nutmeg on top.
1933 Virginia Elliott: Quiet Drinking. Seite 69. Hot Whiskey Sling.
In a thick glass dissolve one lump of sugar in a little hot water. Add a wine glass of whiskey and a twist of lemon peel. Fill the glass with boiling water. Stir and serve with grated nutmeg. Hot slings may be made of brandy and gin, eliminating the lemon peel.
1933 Virginia Elliott: Quiet Drinking. Seite 71. Hot Scotch Sling.
In a low heavy glass dissolve one lump of sugar in a little hot water. To this add a wine glass of Scotch and a twist of lemon peel. Fill the glass with boiling water and dust with grated nutmeg.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Irish Sling.
In old fashion glass Crush 1 lump sugar 1 jigger Gin 2 lumps of ice 1 jigger Irish Whisky
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Rum Sling.
1 lump sugar in old fashion 1 jigger Jamaica Rum glass Lump of ice
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Scotch Sling.
1 lump sugar in old fashion 1 orange peel glass 1 lump sugar 1 jigger Scotch
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Whisky Sling.
In old fashion glass Add 1 jigger Bourbon Crush 1 lump sugar
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 60. Whisky Sling (Cold).
(Use small bar glass.) 1 teaspoon sugar dissolved in 1/2 wine-glass water. 1 or 2 lumps ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 60. Hot Scotch Whisky Sling.
(Use whisky glass.) A wine-glass of Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1934 Anonymus: The Mixer of Beverages, Wines, Liquors. Seite 10. Whiskey Sling.
(Use small glass) 1 small teaspoonful of powdered sugar 1 wine glass of water 1 wine glass of Bourbon or Rye Whiskey Dissolve the sugar in the water, add the Whiskey and ice, stir thoroughly with a spoon. Grate a little nutmeg on top, and serve.
1934 Anonymus: The Mixer of Beverages, Wines, Liquors. Seite 10. Hot Whiskey Sling.
(Use medium glass, Hot) 1 small teaspoonful of powdered sugar 1 wine glass of Bourbon or Rye Whiskey Dissolve the sugar in a little hot water, add the Whiskey, and fill the glass two thirds full of boiling water. Grate a little nutmeg on top, and serve.
1934 A. T. Neirath: Rund um die Bar. Seite 89. Slings und Toddies.
Die Slings und Toddies stellen sehr alte Bezeichnungen dar, rangieren unter die Gruppe der langen Getränke und können sowohl kalt, als auch heiß zubereitet werden. Kennzeichnend für diese Art Getränke ist, daß für sie, wenn sie kalt serviert werden, nur gewöhnliches Wasser Verwendung findet. Jedoch ist es gewiß, daß man bei Entstehung dieser Getränke auch künstliches Mineralwasser verwendet hätte, wenn dieses damals schon bekannt gewesen wäre. Kalt serviert fügt man diesen Getränken ein größeres Stückchen Eis zu, ebenso gehört stets etwas Zuckerlösung hinein. Für die heiße Zubereitung wird wie bei den Grogs verfahren.
1934 A. T. Neirath: Rund um die Bar. Seite 286. Slings.
Sling als Getränkebezeichnung dürfte von „Schluck” oder schlingen, schlucken hergeleitet sein, wie das Wort Sling in diesem Falle übersetzt werden kann. Sicherlich ist die Bezeichnung infoige eines zufäliigen Ausdrucks entstanden und hat sich auf diese Weise eingebürgert. Aus der Zusammensetzung der Slings kann geschlossen werden, daß er der primitive Vorläufer aller mit Sodawasser verdünnten Spirituosen-Getränke gewesen ist. Die Slings werden sowohl heiß, als auch kalt getrunken und ihr Grundstoff ist Gin, Whisky, Brandy oder Rum. Hier das allgemein gültige Rezept: 1 Teelöffelvoll Zucker in etwas Wasser aufgelöst, dazu 1 Cocktailglas Gin, Rye Whisky, Weinbrand oder Rum in einen Tumbler gegeben und mit Wasser aufgefüllt. Beim kalten Sling gibt man 1—2 Stücke Eis dazu und beim heißen Sling verwendet man kochendes Wasser.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 225. Hot Scotch Whiskey Sling.
(Use a hot water glass.) 1 piece of lump sugar; 3/4 glass of hot water; 1 piece of lemon peel; 1 wine glass of Scotch whiskey; Stir up well with a spoon, grate a little nutmeg on top, and serve.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 239. Cold Whiskey Sling.
(Use a small bar glass.) 1 teaspoonful of sugar; 1/2 wine glass of water, dissolve well; 1 or 2 small lumps of ice; 1 wine glass of whiskey; Mix well, gratea little nutmeg on top, and serve. This is an old-fashioned drink, generally called for by old gentlemen.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 45. Slings – Hot.
Brandy. Bourbon. Gin. Rye. Scotch. All made the same way. Use a hot water glass. Place a toddy spoon in glass. One cube sugar dissolved in a little hot water. One jigger liquor. Fill glass with boiling water, twist a strip of lemon peel on top and drop in. Stir lightly and sprinkle a little nutmeg on top. Serve the toddy spoon with the drink.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 48. Whiskey Sling.
Same as Gin Sling, using Four Roses or Paul Jones Whiskey. If you’re a bred-in-the-barrel whiskey lover, I’m sure you’ll prefer this number to its gin cousin.
Seite 48. Gin Sling.
Dissolve 1 teaspoon of Sugar in a little water, 1 jigger Paul Jones Four Star Gin, 1 lump of Ice. Put in highball glass and fill with either plain or carbonated water. If served hot, use Pilsener beer glass and sprinkle Nutmeg on top. I’m not very familiar with this as yet. I MUST catch up on my bar work!
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Whisky Sling.
Same as Brandy Sling, substituting any Whisky for brandy.
Seite 113. Brandy Sling.
Use for this a heavy tumbler to receive two ounces of (any) brandy, a tablespoon of “gum,” a piece of yellow lemon rind, and a piece of orange rind, both tweaked before dropping into glass. Fill glass two thirds full of hot water. Stir thoroughly and dust a pinch of cinnamon or grated nutmeg, or both, on top of fluid before drinking.
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Rum Sling.
Same as Brandy Sling, substituting two ounces of Rum.
Seite 113. Brandy Sling.
Use for this a heavy tumbler to receive two ounces of (any) brandy, a tablespoon of “gum,” a piece of yellow lemon rind, and a piece of orange rind, both tweaked before dropping into glass. Fill glass two thirds full of hot water. Stir thoroughly and dust a pinch of cinnamon or grated nutmeg, or both, on top of fluid before drinking.
1934 Tom and Jerry. How to Mix Drinks. Seite 60. Whisky Sling (Cold).
(Use small bar glass.) 1 teaspoon sugar dissolved in 1/2 wine-glass water, 1 or 2 lumps ice. 1 wine-glass whisky. Stir well, and grate nutmeg on top, and serve.
1934 Tom and Jerry. How to Mix Drinks. Seite 60. Hot Scotch Whisky Sling.
(Use whisky glass.) A wine-glass of Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass 3/4 full with boiling water; grate nutmeg on top, and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 227. Rum Sling.
Rum . . . . . . . . . . . . . . 1 1/2 jiggers Sweet-Sour . . . . . . . . . 2 spoons . Nutmeg . . . . . . . . . . . to taste Shake well with ice and strain into chilled cocktail glass. Add cracked ice, chilled water to fill, grate nutmeg over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 228. Whisky Sling.
Whisky . . . . . . . . . . . . 1 1/2 jiggers Nutmeg . . . . . . . . . . . . to taste Sweet-Sour . . . . . . . . 2 spoons Seltzer . . . . . . . . . . . . . to fill Stir well with ice and strain into highball glass. Add cracked ice, seltzer to fill, grate nutmeg over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 233. Slings.
Choice of Liquor . . . 1 1/2 jiggers Hot Water . . . . . . . . . . to fill Sweet-Sour . . . . . . . 1/2 jigger Nutmeg . . . . . . . . . . . . to taste Stir well in highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Irish Sling.
In old fashion glass. Crush 1 lump of sugar. Add 1 shot Irish whiskey. 2 small lumps of ice.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Rum Sling.
1 crushed lump of sugar in old fashion glass. 1 shot Jamaica rum. 1 lump of ice.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Scotch Sling.
1 crushed lump of sugar in old fashion glass. 1 shot Scotch. 1 orange peel. 1 lump of sugar.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Whiskey Sling.
In old fashion glass. Crush one lump of sugar. Add 1 shot bourbon.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 98. Sling.
SLING: Name, but not the drink itself, ascribed to the German schlingen, meaning “swallow,” not from the English verb meaning to “hurl”—down.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 98. Whiskey Sling.
Half lump Sugar in half pony Water One jigger Whiskey Four or five drops Lemon Juice One piece Lemon Peel; Ice (spoon)
1 glass CALVERT Whiskey 1/2 jigger Water 5 drops Lemon Juice 1/2 lump of Sugar Crush the Sugar in Water, add the Whiskey and Lemon Juice, pour into a small highball glass containing a cube of ice, fill with Fizz Water, and garnish with a twist of Lemon Peel.
1935 Anonymus: The Art of Mixing Drinks. Seite 128. Hot Scotch Whisky Sling.
1 Jigger Scotch whisky 1 Lump of sugar Fill glass 3/4 full with boiling water, grate nutmeg on top.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 207. Slings.
The cold and hot Slings are very old drinks. They are the fore- runners of the present day Cobblers and Fizzes. The cold Sling is prepared in the old-fashioned Cocktail glass, just like the Toddy. Sugar dissolved in water, with the desired spirits added and poured into an H. B., medium Tumbler or other me- dium Bar glass, then filled up with cold water. The hot Sling however is filled up with hot water, to which some grated nutmeg has been added. Serve with a Bar spoon.
Les Slings chauds ou froids sont les boissons les plus originales et les précurseurs des Cobblers et Fizzes d’aujourd’hui. Le Sling froid est préparé dans le verre à cocktail, vieille façon, comme le Toddy, done faites dissoudre du sucre dans I’eau, balan- cez avec I’alcool demandé, versez dans un H. B. ou un Tumbler moyen et remplissez avec de I’eau froide. Le Sling chaud se prépare avec de I’eau chaude, et est servi avec la cuiller à bar et poudré de muscade.
Die kalten und heissen Slings sind Urgetränke und die Vorläufer der heutigen Cobblers und Fizzes. Der kalte Sling wird im old- fashioned Cocktailglas zubereitet wie der Toddy, also Zucker mit Wasser aufgelöst, gemischt mit den gewünschten Spirituosen, in ein H.B. medium Tumbler (mittleres Barglas) hinübergegossen und mit kaltem Wasser aufgefüllt. Der heisse Sling dagegen mit heissem Wasser; er wird mit Barlöffel serviert. Muskat darauf streuen.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 208. Whisky Sling.
1 Lump of Sugar dissolve with Water 1 Lump of Ice 1 Wineglass Whisky balance cold Water H. B. glass
1936 Anonymus: Cocktails and Appetizers. Seite 23. Whiskey Sling.
1 glass Whiskey 1/2 jigger Water 1/2 lump of Sugar Crush the Sugar in Water, add the Whiskey and Lemon Juice, pour into a small highball glass containing a cube of ice, fill with Vichy or Carbonated Water, and garnish with Lemon Peel.
1936 Elvezio Grassi: 1000 Misture. Seite 180. Whisky Sling.
Lo si prepara come il Bran- dy Sling, al posto del Co- gnac mettere Whisky Rye.
Seite 180. Brandy Sling.
Versate in un tumbler medio: 1 cucchiaino zucchero 1 bicchiere da vermouth di Cognac 5 pezzetti di ghiaccio Riempire di seltz Cospargere di Moscata, e ser- vire con buccia limone e pagliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 170. Whisky Sling.
1 glass rye or Bourbon 1/2 lump of sugar whisky 6 to 8 drops of lemon juice 1/2 glass water 1 split of sparkling water Crush the sugar in a small tumbler, add the water, whisky, and lemon juice, cracked ice, sparkling water, and a twist of lemon peel.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 66. Gin, Rum or Whiskey Sling.
the same as Brandy Sling except use liquor chosen.
Seite 66. Brandy Sling.
In heated tumbler: two lumps of Sugar dissolved in little boilling water, a dash Angos- tura Bitters, the juice of one- half Lemon, one glass of Bran- dy; add boiling water to suit taste and serve.
Seite 89. Brandy Sling.
In tumbler: three or four pieces of Ice, a dash of An- gostura Bitters, the juice of one-half Lemon, a teaspoon of Sugar, one glass of Brandy; fill with plain water, shake well and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 109. Slings.
El Sling, de gran similitud con el Grog, agrega a los ele- mentos de éste ralladuras de nuez moscada. Puede tomarse caliente o frío. Su particularidad estriba en el contraste que ofrecen al paladar la nuez moscada y los licores. Los más comunes, llevan preferentemente Jerez, Opor- to, Ajenjo, Whisky, Gin, Ron y Cognac.
1937 R. de Fleury: 1800 – And All That. Seite 317. Slings.
The same method is used with all of these, the only difference be ing the base. They can be served either hot, by using Boiling Water, or cold, by Cold Water and Ice.
1937 R. de Fleury: 1800 – And All That. Seite 318. Irish Sling.
Crush a lump of Sugar in an Old Fashion Glass and add — 1 Oz. Irish Whisky 2 Small lumps of Ice
1937 R. de Fleury: 1800 – And All That. Seite 318. Rum Sling.
Crush a lump of Sugar in an Old Fashion Glass and add — 1 Oz. Jamaica Rum and a lump of Ice
1937 R. de Fleury: 1800 – And All That. Seite 318. Scotch Sling.
Crush a lump of Sugar in an Old Fashion Glass and add — 1 Oz. Scotch Whisky A Piece of Orange Peel and a lump of Ice
1937 R. de Fleury: 1800 – And All That. Seite 319. Whisky Sling.
Crush a lump of Sugar in an Old Fashion Glass and add 1 oz. of Bour- bon Whisky.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 189. Rum Sling.
Macháquese un terrón de azúcar en el vaso. Un pedazo de hielo. Un vasito de BACARDI. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 189. Scotch Sling.
Macháquese un terrón de azúcar en el vaso. Un pedazo de hielo. Un vasito de whiskey WHITE LABEL. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 190. Whiskey Sling.
Macháquese un terrón de azúcar en el vaso. Un pedazo de hielo. Un vasito de whiskey Rye o Bourbon. Revuélvase.
1938 Anonymus: Cocktails. Seite 27. Whiskey Sling.
1 Peel of Lemon 1 Jigger Dry Gin or Whiskey 1 Teaspoon Sugar Serve in a large glass with syphon and lump of Ice.
1938 Bud Caroll: Popular Drinks of Today. Seite 40. Whisky Sling.
Whisky . . . . . . . . . . . 1 jigger Lemon . . . . . . . . . . 1 spoon Sugar . . . . . . . . . . . . 1 spoon Nutmeg . . . . . . . . . to taste . Seltzer . . . . . . . . . . to fill Stir well with ice and strain into highball glass. Add cracked ice. Seltzer to fill, grate Nutmeg over and serve.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 164. Slings.
Die Slings sind einfache Mischungen von Wasser, Zucker und irgendeinem Branntwein. Sie werden seltener mit einem feineren Likör gemischt, da bei ihnen die Schärfe des Branntweingeschmacks als besonderes Merkmal stärker hervortreten soll. Das Eis wird den Slings als haselnußgroße Stück- chen (3 bis 4 Stück) beigefügt. Da die Mischungen sich nur auf den vorhandenen Branntwein stützen, so dürfen hier einige Rezepte genügen.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 164. Whisky-Sling.
Das gleiche Verfahren wie vorstehend, mit dem Unterschiede, daß hier statt Kognak Whisky ge- nommen wird.
Seite 164. Kognak-Sling.
1 Eßlöffel Orangenzucker, 1 Mignonglas Orangensaft und 1 Portweinglas Kognak in einem Glase vermischen, mit kaltem Wasser auf- füllen und mit einigen Eisstückchen versehen.
1938 Robert Vermeire: L’art du cocktail. Seite 91. Slings.
Les « Slings » se font chauds ou froids et selon la liqueur de base indiquée, soit gin, whisky, brandy, etc.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 78. Toddies, Clings, and Flips.
While we apply the name Toddy to that drink in which we mix whiskey, gin, rum, or brandy with a little sugared water, the original toddy was a far different drink from that which we now imbibe under the same name. “Toddy” originally was the fermented sap obtained from the incised spathes of various species of palms, especially the wild date palm, and used as a beverage in tropical countries. A Hindustani word, tart in the begin- ning, it later became tarrie, then tary, terry, tadie, taddy, toddey, toddie and, finally as we know it today, toddy. Toddy is just another name for Sling, or vice versa. For example a Hot Whiskey Sling calls for a lump of sugar in a half-glassful of boiling water, a jigger of whiskey, a small piece of lemon peel and a grating of nutmeg. Now if you want a Hot Whiskey Toddy, du- plicate the above and omit the nutmeg. Some like’em hot, some like’em cold, some like’em with gin, some with brandy, some with Scotch. But in any case the addition or omission of nutmeg makes the difference between toddy and sling. The Kentucky Toddy is composed of a lump of sugar, a little water, a twist of lemon peel, a full jigger of Bour bon, a lump of ice, and a lot of stirring.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 80. Slings.
A Sling, so we are told by long-ago writers, is “an American drink composed of brandy, rum, or other spirit, and water, sweetened and flavored,” and had noth- ing to do with “the slings and arrows of outrageous for- tune,” so feelingly bespoken by Hamlet in his morose soliloquy. As long ago as 1788 a certain shipwrecked scribe re- corded that he and his mates found “a case-bottle filled with Holland’s [gin], of which each of us took a sling.” This indicates the word originally had the same mean- ing as “draught,” “pull,” or “swig,” as Americans de- scribe the swigging of a healthy mouthful from a jug. A Bitter Sling, quite a favorite in the old days as an electioneering potion, was described in 1806 thus: “a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.”
1940 Charles: The Cocktail Book. Seite 120. Rum Sling.
Prepare as for Gin Sling, using rum instead of dry gin.
Seite 120. Gin Sling.
3/4 gill of dry gin, Sugar syrup according to taste. Put the ingredients in a tumbler containing a lump of ice. Fill up with water or soda water as desired.
1940 Charles: The Cocktail Book. Seite 121. Whisky Sling.
Prepare as for Gin Sling, using Scotch whisky instead of dry gin.
Seite 120. Gin Sling.
3/4 gill of dry gin, Sugar syrup according to taste. Put the ingredients in a tumbler containing a lump of ice. Fill up with water or soda water as desired.
1940 Pedro Talavera: Los secretos del cocktail. Seite 54. Columbia S. Ling.
En la cocktelera, unos pedacitos de hielo. 1 cucharadita de azúcar. 1/3 limón exprimido. 10 gotas de Curaçao La Campana. 1 copa de Ron Bacardí. Agítese bien, y se pasa aI vaso núm. 3.
1940 Pedro Talavera: Los secretos del cocktail. Seite 188. Ron Sling cocktail.
Póngase en el vaso núm. 10: 1 cucharadita de azúcar. 1/4 limón exprimido. 1 copa die Ron Negrita. Llfenese de agua caliente.
1940 Pedro Talavera: Los secretos del cocktail. Seite 220. Whisky Sling.
Prepárese en el vaso núm. 10: 1/3 de hielo molido. 1 cucharadita de azúcar. 1/2 limón exprimido. 1 copa de Whisky Pandy. Llénese de agua muy fría.
1940 Pedro Talavera: Los secretos del cocktail. Seite 220. Whisky Sling, caliente.
Prepárese en el vaso núm. 10: 1 cucharadita de azúcar. 1/2 limón exprimido. 1 copa de Whisky Antiquary. 1 raja de limón. Llénese de agua muy caliente.
1943 Oscar Haimo: Cocktail Digest. Seite 68. Irish Sling.
Same as Gin Sling except use Irish Whisky.
Seite 68. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with carbonic Twist of lemon peel Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 68. Rum Sling.
Same as Gin Sling except use Jamaica Rum.
Seite 68. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with carbonic Twist of lemon peel Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 68. Scotch Sling.
Same as Gin Sling except use Scotch and Orange Peel
Seite 68. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with carbonic Twist of lemon peel Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 69. Whiskey Sling.
Same as Gin Sling except use Whiskey
Seite 68. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with carbonic Twist of lemon peel Stir.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 78. Toddies, Slings, and Flips.
While we apply the name Toddy to that drink in which we mix whiskey, gin, rum, or brandy with a little sugared water, the original toddy was a far different drink from that which we now imbibe under the same name. “Toddy” originally was the fermented sap obtained from the incised spathes of various species of palms, especially the wild date palm, and used as a beverage in tropical countries. A Hindustani word, tari in the begin ning, it later became tarrie, then tary, terry, tadie, taddy, toddey, toddie and, finally as we know it today, toddy. Toddy is just another name for Sling, or vice versa. For example a Hot Whiskey Sling calls for a lump of sugar in a half-glassful of boiling water, a jigger of whiskey, a small piece of lemon peel and a grating of nutmeg. Now if you want a Hot Whiskey Toddy, du- plicate the above and omit the nutmeg. Some like’em hot, some like’em cold, some like’em with gin, some with brandy, some with Scotch. But in any case the addition or omission of nutmeg makes the difference between toddy and sling. The Kentucky Toddy is composed of a lump of sugar, a little water, a twist of lemon peel, a full jigger of Bour- bon, a lump of ice, and a lot of stirring.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 80. Slings.
A Sling, so we are told by long-ago writers, is “an American drink composed of brandy, rum, or other spirit, and water, sweetened and flavored,” and had noth- ing to do with “the slings and arrows of outrageous for- tune,” so feelingly bespoken by Hamlet in his morose soliloquy. As long ago as 1788 a certain shipwrecked scribe re- corded that he and his mates found “a case-bottle filled with Holland’s [gin], of which each of us took a sling.” This indicates the word originally had the same mean- ing as “draught,” “pull,” or “swig,” as Americans de- scribe the swigging of a healthy mouthful from a jug. A Bitter Sling, quite a favorite in the old days as an electioneering potion, was described in 1806 thus: “a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.”
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 97. Slings.
* 1 jigger Liquor 2 dashes Angostura Bitters Serve in Highball glass with cracked ice. Fill with Soda Water, garnish with a twist of Lemon Peel. Stir. * Gin, Brandy, Rum, Scotch, Bourbon or Rye.
1944 Oscar Haimo: Cocktail Digest. Seite 81. Irish Sling.
Same as Gin Sling except use Irish Whisky Fill with Sparkling Canada Dry Water.
Seite 81. Gin Sling.
1 1⁄2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with Sparkling Canada Dry water Twist of lemon peel Stir.
1944 Oscar Haimo: Cocktail Digest. Seite 82. Rum Sling.
Same as Gin Sling except use Jamaica Rum Fill with Sparkling Canada Dry Water.
Seite 81. Gin Sling.
1 1⁄2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with Sparkling Canada Dry water Twist of lemon peel Stir.
1944 Oscar Haimo: Cocktail Digest. Seite 82. Whiskey Sling.
Same as Gin Sling except use Whiskey Fill with Sparkling Canada Dry Water.
Seite 81. Gin Sling.
1 1⁄2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with Sparkling Canada Dry water Twist of lemon peel Stir.
1945 Anonymus: 25 recetas selectas para cocktails … por Four Roses. Whiskey Sling.
Disuelva 1 cucharadita de azúcar en un poco de agua. Añádale 1 1/2 onza de Four Roses y un trozo de hielo. Vierta la mezcla en un vaso para highball y llénelo con agua pura o agua gaseosa. (También se puede servir caliente, polvoreado con nuez moscada).
1945 George Gardner: How to be a bartender. Seite 68. Hot Scotch Whiskey Sling.
Use whiskey glass. Hot water; fill glass 3/4 full. Scotch whiskey, 1 wineglass. Sugar, 1 lump. Lemon peel, 1 piece. Serve with nutmeg on top.
1945 George Gardner: How to be a bartender. Seite 68. Hot Whiskey Sling.
Prepare same as Brandy Sling, Hot, substituting whiskey for brandy.
Seite 67. Hot Brandy Sling.
Use hot water glass. Hot water; fill glass 2-3 full. Lemon peel, 1 piece.
1945 George Gardner: How to be a bartender. Seite 68. Hot Rum Sling.
Prepare same as Brandy Sling, Hot, substituting Jamaica rum for brandy.
Seite 67. Hot Brandy Sling.
Use hot water glass. Hot water; fill glass 2-3 full. Lemon peel, 1 piece.
1945 George Gardner: How to be a bartender. Seite 68. Cold Whiskey Sling.
Use small bar glass. Ice, 2 lumps. Sugar, 1 teaspoonful dissolved in lit- tle water. Whiskey, 1 wineglass. Stir well and serve with nutmeg on top.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 42. Cuban Sling.
1 Teaspoon Sugar 1 Oz. Seltzer 2 Oz. Cuban Rum 1 Lemon peel 1 Orange peel Stir well with ice and strain.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 42. Whiskey Sling.
1 Teaspoon Sugar in 1 Teaspoon Water 1 1/2 Oz. Rye Whiskey 2 Cubes of Ice Fill glass with Seltzer.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 58. Rum Sling.
1 1/2 oz. Jamaica rum 2 dashes Angostura hitters Serve in highball glass with cracked ice. Fill with carbonic. Twist of lemon peel. Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Irish Sling.
Same as Gin Sling except use Irish Whiskey Fill with Sparkling Canada Dry Water.
Seite 89. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with Sparkling Canada Dry Water Twist of lemon peel Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Rum Sling.
Same as Gin Sling except use Rum Fill with Sparkling Canada Dry Water.
Seite 89. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with Sparkling Canada Dry Water Twist of lemon peel Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Whiskey Sling.
Same as Gin Sling except use Whiskey Fill with Sparkling Canada Dry Water.
Seite 89. Gin Sling.
1 1/2 oz. Gin 2 dashes Angostura Bitters Serve in highball glass with cracked ice Fill with Sparkling Canada Dry Water Twist of lemon peel Stir.
1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 115. Hot Rum Sling.
Close your eyes for a moment and picture a small fire beside a skating pond, with snow-laden pines rising in the background. A little pot of boiling water sends steam into the frosty air. Some- one pulls out a little bag of sugar, someone else produces a lemon and a bottle of bitters from his pocket, another donates a bottle of rum, and tin cups appear mysteriously. A pleasant way to ward off frostbite. 2 lumps sugar Dash of Angostura bitteis 1/2 lemon 2 ounces Jamaica rum (Red Heart or Myers’s) Boiling water Dissolve sugar with a little boiling water in a cup; add bitters, the juice of the lemon, rum, and boiling water, and stir.
1947 A. Vermeys: Cocktails. Seite 84. Slings.
N’est en réalité qu un grog qu’il ne faut pas oublier de muscader; cependant, tandis que le grog ne se sert que chaud, le Slings se sert chaud ou froid pour Brandy Gin Rhum, Whisky Sling. 1 morceau de sucre dissous ou sirop; jus d’un quart de citron, 1 verre de l’alcool demandé. Emplir d’eau bouillante ou glacée; zeste de citron. Muscader.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 90. Slings.
Brandy.
Im Tumbler: In tumbler: 3 oder 4 Stücke Eis 3 or 4 pieces of ice 1 Spritzer Angostura Bitter 1 dash Angostura Bitters Saft einer 1/2 Zitrone juice of 1/2 lemon 1 Teelöffel Zucker 1 teapsoon of sugar 1 Glas Brandy 1 glass of Brandy füllen mit klarem Wasser fill with plain water, stir well und gut umrühren
Gin, Rum oder jeder Whisky Gin, Rum or either Whisky Sling genau so wie Brandy Sling the same as Brandy Sling, aber mit der jeweils Sling except use liquor erwählten Flüssigkeit chosen
1947 Pedro Chicote: Cocktails mundiales. Seite 317. Escoces-Sling (caliente).
Prepárese en vaso de whisky: Una cucharada de azúcar en polvo. Una copita de whisky escocés. Una rodaja de limón. El resto, hasta llenar el vaso, se pone de agua hir- viendo; después se añade un poquito de nuez mos- cada rallada y se sirve en el mismo vaso.
1947 Pedro Chicote: Cocktails mundiales. Seite 318. Whisky-Sling (frío).
Prepárese en vaso de cristal. 3 ó 4 pedacitos de hielo. Una cucharada de azúcar en polvo. Una copita de whisky. Una rodaja de limón. El resto, hasta llenat el vaso, de agua filtrada fría, añadiendo un poquito de nuez moscada rallada. Sír- vase en el mismo vaso.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 55. Cold Whisky Sling.
Dans un verre à bordeaux, une cuillère à café de sucre en poudre, dissoudre avec un peu d’eau, ajouter un morceau de glace, un verre à madère de Whisky, remuer, saupoudrer de muscade et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 87. Hot Whisky Sling.
Dans un verre à grog, deux morceaux de sucre, un verre à madère de Scotch-Whisky, un zeste de citron. Remplir d’eau bouillante. Remuer, saupoudrer de muscade et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 143. Rhum Sling (Cold).
Dans un verre à grog, une cuillère de sirop d e sucre, un verre à madère de Rhum, un zeste de citron, de la glace pilée, Remplir d’eau, remuer, saupoudrer d e muscade.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 143. Rhum Sling (Hot).
Dans un verre à grog, une cuillère de sucre, un zeste de citron, un verre de Rhum, remplir d’eau bouillante et sau- poudrer de noix muscade.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 181. Whisky Sling.
Dans un verre à pied, une cuillère à café de sucre, un zeste de citron, un verre de Whisky, remplir d’eau chaude ou d’eau glacée, suivant désir. Saupoudrer de muscade. Servir.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 298. Slings and Toddies.
The dictionaries define both Slings and Toddies as “mixtures of sweetened spirits and water.” While Slings have always been served both hot and cold, the Toddy was originally a hot drink only. Today, how- ever, Toddies, as well as Slings, are served both hot and cold. Slings are usually made with lemon and either sugar or some sweet liqueur. Toddies usually contain a thin slice of lemon or a piece of lemon peel but no lemon juice. Also, they usually contain one or more spices, such as cinnamon, cloves, or nutmeg. These differences, however, are merely incidental and, when served hot, it is difficult, if not impossible, to dis- tinguish between a Sling and a Toddy. One distinction between the cold drinks is that Toddies are usually made with plain water. Slings with charged water or ginger ale.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 299. Irish Sling. Rum Sling. Scotch Sling. Whisky Sling.
1 teaspoonful Sugar Syrup 2 teaspoonfuls Lemon Juice 3 ounces of the selected Liquor Combine the above in a goblet or large Highball glass. Fill the glass with chilled, charged water for a cold Sling or with boiling water for a hot Sling. Some recipes omit the lemon juice. Others omit both the lemon juice and sugar and use a few dashes of An- gostura. Some recipes also call for dusting the top with nutmeg. Query, is it then a Sling or a Sangaree?
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 94. Hot Scotch Whiskey Sling.
1/2 lump of sugar 3/4 glass hot water 1 piece of lemon peel 1 jigger Scotch whiskey Grate a little nutmeg, and serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 431. Gin Sling, Irish Sling, Rum Sling, Scotch Sling, Whisky Sling.
Prepáranse todos, como el Brandy Slíng, pero en vez del brandy, se le echa el li- cor que su propio título in- dica.
Seite 430. Brandy Sling.
En vaso grueso antiguo: Macháquese un terrón de azúcar. Pedazo de hielo. Vasito de coñac. Revuélvase y sírvase.
1948 P. Dagouret – Le Barman Universel 10. Seite 88. Slings.
Le sling est une grande boisson, variété de grog, qu’il ne faut pas oublier de muscader. Chaud, on le sert à l’eau bouillante, dans le verre n° 6, ou dans le verre n° 3, muni d’un porte-verre Pour le préparer, réchauffer d’abord le verre. Froid, on le sert à l’eau glacée, dans le verre, n° 3 en y mettant quelques morceaux de glace ou de la glace pilée. Donner des pailles. Si le client n’indique pas qu’il désire son sling chaud ou froid, il faut lui demander s’il le veut hot or cold.
1948 P. Dagouret – Le Barman Universel 10. Seite 89. Rhum Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de rhum. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1948 P. Dagouret – Le Barman Universel 10. Seite 89. Whisky Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de whisky. Emplir d’eau bouillante ou glacée Zeste de citron. Muscader. Servir.
1948 P. Dagouret – Le Barman Universel 11. Seite 88. Slings.
Le sling est une grande boisson, variété de grog, qu’il ne faut pas oublier de muscader. Chaud, on le sert à l’eau bouillante, dans le verre n° 6 , ou dans le verre n° 3, muni d’un porte-verre. Pour le préparer, réchauffer d’abord le verre. Froid, on le sert à l’eau glacée, dans le verre n° 3 en y mettant quelques morceaux de glace ou de la glace pilée. Donner des pailles. SI le client n’indique pas qu’il désire son sling chaud ou froid, il faut lui demander s’il le veut hot or cold.
1948 P. Dagouret – Le Barman Universel 11. Seite 89. Rhum Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de rhum. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1948 P. Dagouret – Le Barman Universel 11. Seite 89. Whisky Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de whisky. Emplir d’eau bouillante ou glacée Zeste de citron. Muscader. Servir.
1948 Trader Vic: Bartender’s Guide. Seite 319. Hot Rum Sling.
2 lumps sugar Juice 1/2 lemon 1 dash Angostura bitters 2 oz. Jamaica rum . Boiling water Dissolve sugar with a little boiling water in a cup; add bit ters, lemon juice, rum, and boiling water; stir.
1948 Trader Vic: Bartender’s Guide. Seite 319. Hot Slings.
Dissolve two lumps sugar in a preheated tumbler with a little boiling water; add a dash of Angostura bitters, the juice of 1/2 lemon, 2 oz. brandy, and stir; fill with boiling water. Note: Gin, rum, or whisky may be substituted for the brandy.
1948 Trader Vic: Bartender’s Guide. Seite 395. Sangarees and Slings.
Sangarees are tall drinks, made like Old-Fashioneds but without bitters, and are usually topped with a dash of nutmeg. Slings, on the other hand, in their simpler versions, are pointed up with bitters or a similar type of flavoring and resemble enlongated Old-Fashioneds with the addition of a little lemon juice. With the exception of the Singapore Slings, this entire group of drinks has little merit.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 275. Die Slings.
Die Slings sind punschähnliche Getränke, die man kalt und warm zubereiten kann. In unserem Lande sind sie nicht sehr populär, und man kann es sich ersparen, sie auf der Barkarte aufzuführen. Man serviert sie entweder in Ballongläsern oder in Groggläsern. Barlöffel beilegen.
Grundrezept für kalte Slings: In einem Ballonglas löst man 2—3 Barlöffel Zucker mit etwas kaltem Wasser auf, gibt dann einige kleine Stückchen Roheis, 1 Barlöffel Gre- nadinesirup, den Saft von 1/2 Zitrone und 1 Glas (50 Gr.) der gewünschten alkoholischen Flüssigkeit hinzu. Recht gut umrühren und mit kaltem Wasser auffüllen.
Grundrezept für heisse Slings: In einem Grogglas löst man 3—4 Barlöffel Zucker mit etwas heissem Wasser auf, gibt dann den Saft von 1/2 Zitrone und 1 Glas (50 Gramm) der im Rezept vorgeschriebenen alkoholischen Ingredienz hinzu und füllt auf mit kochendem Wasser. Man reibt eine Idee Muskatnuss auf das fertige Getränk.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 431. Rum-Sling.
Wird gleich zubereitet wie «Brandy-Sling».
Seite 316. Brandy-Sling (kalt).
In einem Slingglas löst man 1 Esslöffel Zucker mit etwas kaltem Wasser auf, gibt einige kleine Stück- chen Roheis, den Saft von 1/4 Zitrone, 1 Barlöffel Gre- nadine und 1 Glas Cognac hinzu. Sehr gut umrühren und auffüllen mit frischem Wasser.
Seite 316. Brandy-Sling (warm).
In einem Slingglas löst man mit etwas heissem Wasser 1 Esslöffel Zucker auf und fügt den Saft von 1/4 Zitrone und 1 Glas Cognac hinzu. Gut umrühren, auffüllen mit heissem Wasser und eine Idee Muskatnuss auf das fer- tige Getränk reiben.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 442. Sling.
Dies ist ein «long-drink» und wird im Grogglas oder einem dicken Weinglas mit Stiel serviert. »Slings» können warm und kalt serviert werden. (Siehe Grund- rezepte.)
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 465. Whisky-Sling (kalt).
In ein Barglas gibt man mehrere kleine Stücke Roheis, 1 d. Zitronensaft, 2 Barlöffel Zucker, 1/4 Grenadine und 1 Glas Whisky. Man rührt so lange, bis sich der Zucker vollständig aufgelöst hat und seiht es ohne Eis in einen mittleren Tumbler. Auffüllen mit kaltem Wasser.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 465. Whisky-Sling (warm).
In einem Grogglas löst man mit etwas warmem Wasser ein Esslöffel Zucker auf, giesst 1/4 Grenadine und ein Glas Whisky hinzu und füllt auf mit kochendem Was- ser. Man reibe eine Idee Muskatnuss auf das fertige Getränk.
1949 P. Dagouret: Le Barman Universel. Seite 88. Slings.
Le sling est une grande boisson, ariété de grog, qu’il no faut pas oublier de muscader. Chaud, on le sert à l’eau bouillante, dans le verre n° 6, ou dans le verre n° 3, muni d’un porte-verre. Pour le préparer, réchauffer d’abord le verre. Froid, on le sert à l’eau glacée, dans le verre n° 3 en y mettant quelques morceaux de glace ou de la glace pilée. Donner des pailles. SI le client n’indique pas qu’il désire son sling chaud ou froid, 11 faut lui demander s’il le veut hot or cold.
1949 P. Dagouret: Le Barman Universel. Seite 89. Rhum Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de rhum. Emplir d’eau bouillante ou glacée. Zeste de citron. Muscader. Servir.
1949 P. Dagouret: Le Barman Universel. Seite 89. Whisky Sling.
Dans le verre n° 3 ou 6: Un morceau de sucre dissous ou sirop. Le jus d’un quart de citron. 1 verre à madère de whisky. Emplir d’eau bouillante ou glacée Zeste de citron. Muscader. Servir.
1949 Wilhelm Stürmer: Cocktails by William. Seite 73. Slings.
Leicht und süß tänzelt mit spielerischem Schritt der Sling auf unseren Bar- tisch, ein angenehmer und appetitanregender Happen für die Freunde des Dionysos. Er ist einfach und schnell geboren. Du zerkleinerst nur ein Stück Zucker mit einem Teelöffel Wasser und einem Stück Eis. Dann gibst Du die nötige Dosis „Geist” aus der Flasche hinzu, würzt ihn mit einer auf seinem munteren Spiegel schwimmenden Zitronen- oder Orangenschale und: vor dem Trinken das Umrühren nicht vergessen! Haben wir einen kalten Wintertag, so rate ich Dir, nimm heißes Wasser und schenke dem Sling durch ein wenig geriebene Muskatnuß eine pikante Seele.
SCOTCH WHISKY SLING Verfahre wie oben angegeben, verwende Scotch Whisky.
1949 Wilhelm Stürmer: Cocktails by William. Nach Seite 108. Sling.
Foto
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 135. Hot Rum Sling.
2 lumps Sugar 1 dash Angostura Bitters Juice 1/2 Lemon 2 oz. Jamaica Rum Boiling Water Dissolve sugar with little boiling water. Add bitters, lemon juice, rum, and boil- ing water and stir.
1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 140. Georgetown Demerara Rum Sling.
THE GEORGETOWN DEMERARA RUM SLING, from the GEORGETOWN CLUB, in BRITISH GUIANA This little Club is so typically British-Colonial, and makes a com- plete contrast set against memory of those huge masonry palaces that house famous Latin Clubs throughout South America. This Sling, we might mention, is a local Englishman’s trans-mixture of the world- famous Singapore Gin Sling. And remember 1 thing: this drink must be very cold indeed in order not to appear too sweet.
1 1/2 to 2 oz 151-Proof Demerara Rum 1 scant pony Cherry Heering Juice 1/2 small lemon or whole lime, lime best Dash of Angostura
Shake hard with big ice and strain into small highball glass, cap with well-chilled club soda. Stir once; and finally — if you so wish — hit with 2 or 3 dashes of Benedictine for aroma. Serve with straws and let the Benedictine float on top where it will do most good. The citric juice may be increased or decreased, to suit you. A scarlet cherry or 2, and stick of sun-ripe pineapple, are usual garnish.
1 lump sugar 1 teaspoon water 1 jigger bourbon 1 piece twisted lemon peel 1 lump ice Dissolve sugar in water in an old-fashioned glass. Add bourbon, lemon feel and ice. Stir. Add grated nutmeg, and serve with small spoon.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 212. Rum Sling.
1 jigger rum Lump sugar 1 teaspoon water Twist lemon peel Lump ice Dissolve sugar in water. Add ingredients. Stir. Add grated nutmeg, and serve with small spoon in whisky glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 226. Sling.
1 jigger liquor desired Lump sugar Nutmeg Teaspoon water Twist lemon peel Use whichever liquor you prefer. A sling is served in a whisky glass. Dissolve sugar in water. Add liquor and lemon peel, grated nutmeg on top.
1952 Anonymus: Cocktails. Seite 116. Gin, Rum ou Whisky Sling.
Comme le Brandy sling, en remplaçant le cognac par du gin, du rhum, ou du whisky.
Seite 116. Brandy Sling.
Dans un tumbler chauffé: Deux morceaux de sucre, Dissoudre dans un peau d’eau bouillante, Ajouter un trait d’Angustura bitters, le jus d’un demi-citron, un verre de cognac. Ajouter de l’eau bouillante suivant les goûts et servir.
1952 Charles: The Cocktail Bar. Seite 120. Rum Sling.
Prepare as for Gin Sling, using rum instead of dry gin.
Seite 120. Gin Sling.
3/4 gill of dry gin, Sugar syrup according to taste. Put the ingredients in a tumbler containing a lump of ice. Fill up with water or soda water as desired.
1952 Charles: The Cocktail Bar. Seite 121. Whisky Sling.
Prepare as for Gin Sling, using Scotch whisky instead of dry gin. Other slings may be prepared in exactly the same way with bases such as applejack brandy, brandy, etc.
Seite 120. Gin Sling.
3/4 gill of dry gin, Sugar syrup according to taste. Put the ingredients in a tumbler containing a lump of ice. Fill up with water or soda water as desired.
1953 Anonymus: Manual del bar. Seite 293. Whisky-Sling.
. Jugo de medio Limón. Preparado y servido en 1 cucharadita de Azúcar. un vaso de Whisky, con 1 medida de Whisky. unos pedacitos de hielo. Se termina de leenar con Soda.
1953 Anonymus: Manual del bar. Seite 294. Rhum-Sling.
. Jugo de medio Limón. Preparado y servido en 1 cucharadita de Limón. un vaso de Whisky, con 50 gramos de Rhum Blanco. unos pedacitos de hielo. Se termina de leenar con Soda.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 145. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon Brandy, Rum and Whisky slings are made the same as Gin Sling. Use Spirit desired instead of Gin.
Seite 145. Gin Sling (original recipe).
Gin Sling (original recipe) Dissolve 1 teaspoonful of Sugar in water. (Grenadine is sometimes used in place of Sugar.) 2 ozs. of Gin. 1 Lump of Ice. Fill with Water and Stir.
Seite 145. Hot Gin Sling.
1 teaspoonful of Sugar. 2 ozs. of Gin. Juice of 1/2 Lemon. Fill with Hot Water. Stir and Grate Nutmeg on top.
Gin slings are very old drinks, usually attributed to far distant places of warm climate. The origin is not too certain however and we refer readers to the Section on Collins. It might well be that the story quoted there might have some connection with the origin of the Sling also. However, there is little doubt that the Singapore Gin sling had its original home at the famous Raffles Hotel, Singapore.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 300. Slings and Toddies.
The dictionaries define both Slings and Toddies as “mixtures of sweetened spirits and water.” While Slings have always been served both hot and cold, the Toddy was originally a hot drink only. Today, however, Toddies, as well as Slings, are served both hot and cold. Slings are usually made with lemon and either sugar or some sweet liqueur. Toddies usually 298contain a thin slice of lemon or a piece of lemon peel but no lemon juice. Also, they usually contain one or more spices, such as cinnamon, cloves, or nutmeg. These differences, however, are merely incidental and, when served hot, it is difficult, if not impossible, to distinguish between a Sling and a Toddy. One distinction between the cold drinks is that Toddies are usually made with plain water. Slings with charged water or ginger ale.
APPLEJACK SLING or 1 teaspoonful Sugar Syrup or BRANDY SLING or 2 teaspoonfuls Lemon Juice GIN SLING or 3 ounces of the selected Liquor IRISH SLING or RUM SLING or SCOTCH SLING or WHISKY SLING
Combine the above in a goblet or large Highball glass. Fill the glass with chilled, charged water for a cold Sling or with boiling water for a hot Sling. Some recipes omit the lemon juice. Others omit both the lemon juice and sugar and use a few dashes of Angostura. Some recipes also call for dusting the top with nutmeg. Query, is it then a Sling or a Sangaree?
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 152. Whiskey Sling.
Dissolve 1 Teaspoon Powdered Sugar in Teaspoon of Water 2 oz. Old Mr. Boston Rye or Bourbon Whiskey 2 Cubes of Ice Serve in Old Fashioned Cocktail glass and stir. Twist of Lemon Peel on top and drop in glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 35. Slings.
Ces long drinks se servant froids ou chauds, peuvent être considérés comme une variété de grog. Ils se préparent directement dans un verre à collins avec jus de citron, liqueur, sucre ou sirop, muscade, et glace s’il y a lieu. Suivant le cas, ils se complètent avec Soda, eau glacée ou bouillante.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 83. Rhum Sling.
Dans un verre à collins: Sucre, 1/2 jus de citron, un verre de Rhum, compléter avec de l’eau bouillante ou glacée, ajouter un zeste de citron, muscader. Opérer de la même façon avec Cognac, Gin, Whisky, etc…
1953 S. S. Field: The American Drinking Book. Seite 227. Rum Sling.
2 ounces of Puerto Rican Rum, 2 dashes of Bitters. Serve in a highball glass with cracked ice. Fill with soda and top with a twist of lemon peel.
This simple version is merely a highball with bitters. Any spirit can be used.
1954 Eddie Clark: King Cocktail. Seite 18. Sling.
A long drink of the Collins type. Can contain mineral water or fresh water. Some varieties include liqueurs.
Seite 17. Collins.
A tall iced drink, containing spirits, sugar and lemon or lime juice. Served in a glass of about 14 oz. Very refresh ing drink at any time, especially after a heavy night before.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 145. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon Brandy, Rum and Whisky slings are made the same as Gin Sling. Use Spirit desired instead of Gin.
Gin slings are very old drinks, usually attributed to far distant places of warm climate. The origin is not too certain however and we refer readers to the Section on Collins. It might well be that the story quoted there might have some connection with the origin of the Sling also.
Seite 145. Gin Sling (original recipe).
Dissolve 1 teaspoonful of Sugar in water. (Grenadine is sometimes used in place of Sugar.) 2 ozs. of Gin. 1 Lump of Ice. Fill with Water and Stir.
Seite 145. Hot Gin Sling.
1 teaspoonful of Sugar. 2 ozs. of Gin. Juice of 1/2 Lemon. Fill with Hot Water. Stir and Grate Nutmeg on top.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 149. Slings.
Les Slings présentent beaucoup de ressemblance avec les Rickies et se dégustent aussi bien chauds que froids. Les ingrédients prescrits par les recettes sont généralement complétés d’eau froide, mais celle-ci peut être remplacée par du soda, même par du cham- pagne frappé. Les slings froids sont servis dans des tumblers ou des verres à ballon, toujours accompagnés d’une cuiller à long manche. Cer- taines de ces boissons sont frappées au shaker ou remuées au mélangeur électrique. Les slings chauds sont servis dans des verres à grog.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 150. Whisky Sling (froid).
2 cuill. à thé sirop de sucre 2-3 morceaux de glace 1/4 Grenadine 1 verre Scotch Whisky En remuant compléter d’eau froide.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 150. Whisky Sling (chaud).
2 cuill. à thé sirop de sucre 1/4 Grenadine 1 verre Scotch Whisky En remuant compléter d’eau chaud. Event, pincée de noix de muscade.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 36. Cold whisky cling.
1 verre de Whisky 1 cuillerée de sucre Poudrer de muscade
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 129. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon Brandy, Rum and Whisky slings are made the same as Gin Sling. Use Spirit desired instead of Gin.
Gin slings are very old drinks, usually attributed to far distant places of warm climate. The origin is not too certain however and we refer readers to the Section on Collins. It might well be that the story quoted there might have some connection with the origin of the Sling also. However, there is little doubt that the Singapore Gin sling had its original home at the famous Raffles Hotel, Singapore.
Seite 129. Gin Sling (original recipe).
Dissolve 1 teaspoonful of Sugar in water. (Grenadine is sometimes used in place of sugar.) 2 ozs. of Gin. 1 Lump of Ice. Fill with Water and Stir.
Seite 129. Hot Gin Sling.
1 teaspoonful of Sugar. 2 ozs. of Gin. Juice of 1/2 Lemon. Fill with Hot Water. Stir and grate Nutmeg on top.
1961 Anonymus: Cocktails y bocaditos. Seite 95. Rhum sling.
(Para 1 porción) Limón, 1/2 (el jugo) – Azúcar molida, 1 cucharadita – Rhum, 50 gramos – Soda, para completar – Hielo picado, 2 cucharadas. • Colocar el hielo en un vaso para whisky (de 250 a 300 gramos). • Agregar el jugo de limón, el azúcar y el rhum. Mezclar. • Completar con soda y servir en el mismo vaso.
1961 Anonymus: Cocktails y bocaditos. Seite 103. Whisky Sling.
(Para 1 porción) Limón, 1/2 (el jugo) – Azúcar molida, 1 cucharadita – Whisky, 1 medida – Soda, para completar – Hielo, 3 trocitos. • Colocar en un vaso para whisky (250 gra- mos) los trocitos de hielo. Agregar el jugo de limón, el azúcar y el whisky. • Completar con soda. Servir en el mismo vaso.
1961 Pedro Chicote: El bar en el mundo. Seite 251. Slings.
Es una bebida compuesta, muy semejante al grog. Se diferencia únicamente por llevar en sus fórmulas un poco de nuez moscada rallada.
1961 Pedro Chicote: El bar en el mundo. Seite 253. Whisky sling (frio).
Prepárese en vaso de cristal: 3 ó 4 pedacitos de hielo. Una cucharada de azúcar en polvo. Una copita de whisky. Una rodaja de limón. El resto, hasta llenar el vaso, de agua filtrada fría, aña- diendo un poquito de nuez moscada rallada. Sírvase en el mismo vaso.
1963 Luigi Veronelli: I cocktails. Seite 47. Lo sling freddo.
È un long drink costituito da un’acquavite – o da un liquo- re – zuccherata e allungata con abbondante acqua fredda e ghiaccio.
1963 Luigi Veronelli: I cocktails. Seite 50. L’hot sling.
È un’acquavite – o liquore – zuccherata e servita con acqua bollente.
1964 Anonymus: Manual del bar. Seite 295. Slings.
La variedad de “Long-Drinks”, como tales, se prepa- ran en el vaso en que han de servirse.
1964 Anonymus: Manual del bar. Seite 295. Whisky-Sling.
. Jugo de medio limón. Preparado y servido en 1 cucharadita de azúcar. un vaso de Whisky, 1 medida de Whisky. con unos pedacitos de Se termina de llenar con soda. hielo.
1964 Anonymus: Manual del bar. Seite 296. Rhum-Sling.
. Jugo ele medio limón. Preparado y servido en 1 cucharadita de azúcar. un vaso de Whisky, 50 gramos de Rhum blanco. con unos pedacitos de Se termina de llenar con soda. hielo.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 130. Slings.
Auch das sind ost= und westindische Tropen=long drinks mit allen Merkmalen eines Cobblers, Juleps oder Sangarees, nur wird vielfach kalter Tee als Aufguß genommen. Slings werden wie Sangarees und Toddies auch heiß getrunken. Man serviert sie kalt im tumbler und heiß im Punschglas mit Strohhalm und Löffel.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 171. Hot Scotch Sling.
wie Gin Sling, aber mit Kirsch= sirup an Stelle des Zuckersirup Whisky statt Gin
Seite 171. Gin Sling.
in ein vorgewärmtes Grogglas wird 1 TL Zuckersirup 1 TL Limejuice 1 Cocktailmaß Gin dry verrührt und mit kochend heißem Ginger Ale aufgefüllt, mit 1 Zi= tronenscheibe und 1 Löffel ser= viert
1965 Aladar von Wesendonk: 888 Cocktails. Seite 171. Hot Rum Sling.
wie Gin Sling, aber mit Ananas= sirup an Stelle des Zuckersirup Rum statt Gin
Seite 171. Gin Sling.
in ein vorgewärmtes Grogglas wird 1 TL Zuckersirup 1 TL Limejuice 1 Cocktailmaß Gin dry verrührt und mit kochend heißem Ginger Ale aufgefüllt, mit 1 Zi= tronenscheibe und 1 Löffel ser= viert
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 131. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon. Brandy, Rum and Whisky slings are made the same as Gin Sling. Use Spirit desired instead of Gin.
Gin slings are very old drinks, usually attributed to far distant places of warm climate. The origin is not too certain however and we refer readers to the Section on Collins. It might well be that the story quoted there might have some connection with the origin of the Sling also. However, there is little doubt that the Singapore Gin Sling had its original home at the famous Raffles Hotel, Singapore.
Seite 131. Gin Sling (original recipe).
Dissolve 1 teaspoonful of Sugar in water. (Grenadine is sometimes used in place of sugar.) 2 ozs. Gin. 1 oz. Lemon Juice A Lump of Ice. Fill with Water and Stir.
Seite 131. Hot Gin Sling.
1 teaspoonful of Sugar. 2 ozs. of Gin. 1 oz. Lemon Juice. Fill with Hot Water. Stir and grate Nutmeg on top.
1965 Harry Schraemli: Manuel du bar. Seite 329. Les slings.
Les slings sont des boissons analogues aux punches, que l’on peut préparer froids et chauds. Ils ne sont pas très populaires dans notre pays et l’on peut s’abstenir de les faire figurer sur la carte du bar. On les sert soit dans des verres ballons soit dans des verres à grog. Accompagner d’une cuillère à bar.
Recette de base pour slings froids: Faire fondre dans un verre ballon 2-3 cuillères à bar de sucre avec un peu d’eau froide, ajouter ensuite quelques petits dés de glace brute, 1 cuillère à bar de sirop de grenadine, le jus d’un 1/2 citron et 1 verre (50 g) du liquide alcoolisé désiré. Bien remuer et finir de remplir avec de l’eau froide.
Recette de base pour slings chauds: Faire fondre dans un verre à grog 3-4 cuillères à bar de sucre avec un peu d’eau chaude, ajouter ensuite le jus d’un 1/2 citron et 1 verre (50 g) de l’ingrédient alcoolisé prescrit dans la recette et finir de remplir avec de l’eau bouillante. Râper un soupçon de noix de muscade sur la boisson terminée.
1965 Harry Schraemli: Manuel du bar. Seite 466. Sling.
Un long drink qui se sert dans un verre à grog ou dans une grande coupe à vin. Les slings peuvent être préparés froids et chauds. Voir recettes de base.
1965 Robert London & Anne London: Cocktails and snacks. Seite 90. Slings.
Serve 1 1/2 ounces dry gin, brandy, rum, Scotch, rye, or bourbon in a highball glass with cracked ice. Fill with soda. Add 2 or 3 dashes Angostura bitters. Garnish with a twist of lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 15. Slings.
Slings peuvent être servis chauds et froids. Dé- layer dans un verre à grog du sucre avec de l’eau, 1/4 de jus de citron, 1 verre- mesure du liquide exigé. Eau froide ou chaude. Au Sling froid on ajoute 1 cuil- lère à bar de grenadine, au Sling chaud un soupçon de noix de muscade.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 208. Slings.
He aquí otra variedad de “Long-Drink”, como tal se prepara en un vaso grande (preferentemente de whisky) , se baten los ingreclientes (según receta) con una cucharita y se termina con soda o agua. Se es- polvorea (si se quiere con un poco de nuez moscada rallada, pues en realidad éste es distintivo del “sling”.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 209. Rhum-Sling.
. 1/2 jugo de limón natural. Preparado y servido 1 cucharadita de azúcar. en un vaso de whisky impalpable. . 50 grs. de Rhum Blanco. . Terminar de llenar con soda.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Irish Sling.
Same as Gin Sling but use Irish Whiskey Fill with Canada Dry Club Soda.
Seite 90. Gin Sling.
2 oz. Gin. 4 dashes Aromatic Bitters Serve in tall glass with cracked ice. Fill with Canada Dry Club Soda. Twist of lemon peel. Stir.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Whiskey Sling.
Same as Gin Sling except use Whiskey Fill with Canada Dry Club Soda.
Seite 90. Gin Sling.
2 oz. Gin. 4 dashes Aromatic Bitters Serve in tall glass with cracked ice. Fill with Canada Dry Club Soda. Twist of lemon peel. Stir.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 400. Slings.
Variedad de “Long Drink”; como tal se prepara en un vaso grande, preferentemente de Whisky. Se revuelven los ingredientes con una cucharita larga, se termina de llenar con soda o agua fría o caliente y se ralla por encima un poco de Nuez Moscada.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 401. Rum Sling (frío).
1/2 Jugo de Limón, 1 cucharadita de azúcar impalpable, 50 gramos de Rum Blanco, Terminar de llenar con soda fría. Nuez Moscada.
1972 Leo Cotton: Old Mr. Boston. Seite 108. Whiskey Sling.
Dissolve 1 teaspoon powdered sugar in teaspoon of water and juice 1/2 lemon 2 oz. Old Mr. Boston Whiskey* 2 Cubes of Ice Serve in Old Fashioned cocktail glass and stir. Twist of lemon peel and drop in glass.
* Bourbon, Blended, Rye or Canadian.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 306. Hot Rum Sling.
2 cocktail sugar cubes Boiling water 1 dash Angostura bitters Juice of 1/2 lemon 2 ounces Jamaica rum Dissolve sugar in a little boiling water in a mug. Add bitters, lemon juice, rum, and boiling water to fill mug. Stir.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 54. Rum Sling.
1 teaspoon sugar 1 oz. charged water 2 oz. Cuban rum 1 lemon peel 1 orange peel Stir well with ice and strain.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 55. Whiskey Sling.
1 teaspoon powdered sugar muddled in 1 teaspoon water 1 1⁄2 oz. rye whiskey 2 cubes of ice Fill glass with charged water.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Brandy, Rum, Tequila, Vodka or Whiskey Sling.
Same as Gin Sling except use Liquor desired. Fill with Canada Dry Club Soda.
Seite 90. Gin Sling.
1 1/2 oz. Gin. 4 dashes Aromatic Bitters Serve in tall glass with cracked ice. Fill with Canada Dry Club Soda. Twist of lemon peel. Stir.
1976 Anonymus: International Guide to Drinks. Seite 93. Slings.
Use highball glass. Serve with slice of lemon. Brandy, rum and whisky slings are made in the same way as the Gin Sling. Use spirit desired instead of gin.
Gin Slings are very old drinks, usually attributed to far distant places with a warm climate. The origin is not too certain how- ever and we refer readers to the section on Collins, it might well be that the story quoted there might also have some connection with the origin of the Sling. However, there is little doubt that the Singapore Gin Sling had as its original home the famous Raffles Hotel, Singapore. Pimm’s claim that theirs is the ‘original Gin Sling’.
Seite 93. Gin Sling (original recipe).
Dissolve teaspoonful sugar in water (gomme syrup is some- times used in place of sugar) Measure of gin Juice of lemon Ice Fill with water and stir
Seite 93. Hot Gin Sling.
1 teaspoonful sugar Measure of gin Juice of lemon Fill with hot water Stir and grate nutmeg on top
1977 Stan Jones: Jones’ Complete Barguide. Seite 200. Slings.
The word sling cornes (probably) from “schlingen” meaning to swallow.
1977 Stan Jones: Jones’ Complete Barguide. Seite 308. Hot Rum Sling.
Mug Build 1 tsp sugar 2 dashes bitters 1 oz lemon juice 2 oz rum Fill with hot water
1977 Stan Jones: Jones’ Complete Barguide. Seite 308. Hot Slings.
Old Fashioned Glass Build 1 tsp sugar dissolved in a little hot water 1 dash Angostura bitters 1 oz lemon juice 2 oz liquor (brandy, rum, whis- key, gin, etc) Fill with hot water
1977 Stan Jones: Jones’ Complete Barguide. Seite 431. Whiskey Sling.
Old Fashioned Glass Build 1 tsp sugar dissolved in water 2 oz whiskey, ice, stir Lemon twist
1977 Udo Henseler & Dr. Bernhard Weichsel: Wir mixen. Seite 98. Rum-Sling und Whisky-Sling.
Brandy-Sling Zutaten: 3 Glas Weinbrand, 1 Glas Zitronensaft, 1 Eßlöffel Staub- zucker, Trinkwasser. Zubereitung: Die Zutaten auf reichlich Eis im Shaker mixen, in klei- nere Bechergläser seihen und mit Trinkwasser (charakteristisch für alle Slings) auffüllen. Auf gleiche Weise lassen sich auch Gin-Sling, Rum-Sling und Whisky- Sling herstellen.
1980 Anonymus: Manual del bar. Seite 170. Slings.
Variedad de long-drink. Como tales se prepara en el vaso en que ha de servirse, empl eando azúcar, limón y el aguardiente deseado.
The Oxford English Dictionary writes: “Sling … Of doubtful origin … An American drink composed of brandy, rum, or other spirit, and water, sweetened and flavoured.” [53- 214]
It also quotes a publication from 1807 in which Charles William Janson reports from America: “The European learns with astonishment, that the first craving of an American, in the morning, is for ardent spirits, mixed with sugar, mint, or some other hot herb; and which are called slings.” [54-299]
Also generally known is the newspaper article published in 1806, which states: “Cock tail … is a stimulating liquor, composed of Spirits of any kind, sugar, water, and bitters”. [2]
So is the Sling a cocktail without bitters? We went in search of more clarity.
The category of Slings is a very old one, which can be traced back to the 18th century. In 1759, Israel Acrelius described it in his “History of New Sweden”, which was located in what are now the states of Delaware, New Jersey and Pennsylvania, [10] [11] with these words: “Sling, or long sup, half water and half rum, with sugar in it.“ [9-162]
For a better understanding of the slings, we need to take a closer look at the mentions in the old books. In the hope of providing a better overview, we have grouped them according to the individual spirits. In doing so, we do not cite all the findings, but only those that offer added value in the context of this study.
Since Israel Acrelius wrote that the Sling should be made with rum, we begin with the Rum Sling.
Rum Sling
About 25 years after Israel Acrelius’ description, Johann David Schöpf made a trip to North America in the years 1783 to 1784 and reports in connection with his stay in Charleston in South Carolina: “a Sling – equal parts rum and water;” – “a Sling – gleiche Theile Rum und Wasser;” [12-346]
In 1795 Leonhard Ludwig Finke confirms these statements: “one part water and one part rum a Sliny;” – “ein Theil Wasser und ein Theil Rum à Sliny;” [13-172]
In 1833, James Edward Alexander reported from the USA in his travelogue: – “For the receipt-book let the following be copied: – First, Cocktail is composed of water, with the addition of rum, gin, or brandy, as one chooses – a third of the spirit to two-thirds of the water; add bitters, and enrich with sugar and nutmeg; in sling, the bitters are omitted.” [55-299] [55-300]
An American book from 1848 describes the term sling as an Americanism: “SLING. A drink composed of equal parts of rum and water sweetened.” [37-233]
In 1853, Alexander Majoribanks wrote about American drinks: – “Toddy they call sling; thus they have gin-sling and whisky-sling.” [22-398]
In 1874 it is stated that a rum sling is a rum punch: “Rum-slim, or RUM SLING, rum punch.” [8-274]
The book writes in general terms about the sling: “Sling, a drink peculiar to Americans, generally composed of gin, soda-water, ice and slices of lemon. At some houses in London GIN-SLINGS may be obtained.” [8-295]
Brandy Sling
Brandy Sling also has a long history. The oldest reference we have been able to find comes from Jabez Fitch Jr. who was from Norwich in Connecticut. He served in Colonel Whiting’s regiment in 1756 and in Colonel Lyman’s regiment the following year in the expedition against Crown Point. In July 1775 he was appointed first lieutenant of the eighth company of the eighth Connecticut regiment, and remained in the service until December. [33-40] In his diary, under 20 October 1775, it is written: “In the morning our piquet were dismiss’d as usual, and I came up to Waterman’s with Col. Wyllys and Ens. Nevens, where we drauk some brandy sling and parted.” [33-71]
On 30 October 1775 it says: “I attended the alarm post, &c., in the morning as usual, after which I was invited down to Lt. Brewster’s markee to drink brandy sling, and after breakfast Capt. Jewett and I fix’d off for the general court martial at Smith’s tavern, and after a very long and spirited debate concerning Eb. Huntington’s being admitted as a member, which finally terminated in the affirmative, we went upon business and entered on the tryal of one [blank] for stealing Capt. Liscomb’s pocket book.” [3-74]
The Brandy Sling was apparently popular originally. In 1852, a book was published reporting how in Otsego County, located in New York State, around 1800 or 1810, the Brandy Sling was not the only drink in use: “The fashions, in social life, have very much changed within the last forty or fifty years. Now, when a party meet, and wish to take a social glass, a brandy smash or whisky toddy is prepared for each. Then, on meeting at a country tavern, some one of the company would call for a brandy sling, or a rum or gin sling, which required a gill of liquor; this being properly mixed, with sugar and water, and stirred up with the toddy stick, till the compound almost foamed, was ready for a sprinkling of nutmeg, and was then handed to the one who called for it. He took a drink and handed it to his neighbour; who drank and passed it along till it was drank off, and the one who finished it called for another, each one generally calling for a sling before the sitting was completed.” [50-88]
In 1849, the following is reported from the USA:”In this town, the recreation of the young people was chiefly in the ball-room, and parties, and playing the fiddle, and we met often at the tavern of this class-leader, and he would make the brandy sling for us, and was not at all backward in drinking himself, and very merry and lively, but naturally of a clever disposition, as most of the drunkard makers are; and if Green was not there they had a dull time, for they all said that Green was the leader of all the parties and balls.” [49-11]
In 1855, the Brandy Sling was also spiced: “hot and well-spiced brandy-sling.” [51-240]
In 1860, a travelogue wrote: “The best diversion of the American is the public-houses, of which, including the hotels, there are 6-7000 in New York“. [52-425] “To offer the reader a glimpse of the nocturnal life of this cosmopolitan city, I take him down about 400 paces from glittering Broadway to East River, into the heart of New York, where the end points of various alleys meet – to “fife points”. Here in this row of the most wretched houses is the stomping ground of New-York’s murderers, thieves, and a rabble addicted to all vices. It is a place to be avoided by day and dared to be visited by night only when accompanied by a police officer. As soon as darkness descends, the mysterious life begins here and reaches its peak around midnight. Let us enter this low house on the corner of Anthony and Orange Street. In this house lives a German “grocer” or spice merchant who deals in all sorts of things; … . But further back in the boutique … there is a tavern decorated with all kinds of bottles and glasses. A large kettle of water stands on the stove, and twenty to thirty men and women are busy in front of this entrenchment. Almost all of them have a glass in their hand, although most of them are barely covered enough to conceal their nakedness; in pairs or threes and fours they stand in groups and discuss, swaying from side to side; The hectic red cheeks, the dull eyes, the scratched nose and the forehead often covered with dried blood, the slurred tongue and the insolent gestures testify to the fact that the deepest dejection, the highest potency of human depravity is presented to us here, that we are standing at the entrance to an earthly hell. Almost all nations are represented among these men and women, but the majority of the women are Irish, while the men, with few exceptions, are native Americans or Negroes and Mulattoes. When I stepped behind the high entrenchment with a few acquaintances and we approached the tavern, over which the gas flames spread a blinding light, we saw ourselves surrounded by women who demanded a drink from us. The police captain accompanying us did not stop them, for they knew that the authorities only intervene here when more serious things are involved than “gin” or “brandy-sling” (genever or cognac with warm water, sugar and a piece of lemon peel in it). They drink so long, and it remains peaceful until the alcohol turns these unfortunates into demons and furies, until the knife is drawn, or the terrible “slung-shot” (a leather strap with a heavy lead ball at the end) shatters one or the other skull, so a bloodbath seems inevitable, and consequently the police, summoned by the murder-cry of the poor victims, rush in and seize the culprits. More than one policeman has lost his life in the struggle with these desperate people, and in the confusion that prevails here it is largely impossible to discover the true culprit who has struck the stab or the blow.” [52-426] [52-427]
– “Die beste Zerstreuung des Amerikaners sind die öffentlichen Lokale, deren es, die Hotels mit eingerechnet, 6-7000 in New York giebt.“ [52-425] „Um dem Leser einen Blick in das nächtliche Leben dieser Weltstadt zu bieten, führe ich ihn etwa 400 Schritt von dem glänzenden Broadway nach East-River hinab, in das Herz von New York, wo die Endpunkte verschiedener Gassen zusammenstoßen – nach „fife points“. Hier in dieser Reihe der elendesten Häuser ist der Tummelplatz von New-Yorks Mördern, Dieben und einem allen Lastern verfallenen Gesindel. Es ist eine Stätte, die man bei Tage meidet und die man in der Nacht nur zu besuchen wagt, wenn man von einem Polizeibeamten begleitet ist. Sobald die Dunkelheit herabsinkt, beginnt hier das geheimnisvolle Leben, und gegen Mitternacht erreicht es seinen Höhepunkt. Treten wir in dieses niedere Haus an der Ecke der Anthony- und Orange-Street. In diesem Hause wohnt ein deutscher „grocer“ oder Gewürzkrämer, der mit allen möglichen Dingen handelt; … . Aber weiter hinten in der Boutique … befindet sich eine mit allen möglichen Flaschen und Gläsern geschmückte Schenke. Ein großer Kessel mit Wasser steht auf dem Ofen, und zwanzig bis dreißig Männer und Weiber sind vor dieser Verschanzung beschäftigt. Sie haben fast Alle ein Glas in der Hand, obgleich die meisten von ihnen kaum hinreichend bedeckt sind, um ihre Blößen zu verheimlichen; paarweise oder zu Dreien und Vieren stehen sie in Gruppen da und diskutieren, von der einen Seite zur anderen schwankend; die hektischen rothen Wangen, die matten Augen, die zerkratzte Nase und die oft mit getrocknetem Blut bedeckte Stirn, die lallende Zunge und die frechen Geberden zeugen davon, daß sich uns hier die tiefste Gesunkenheit, die höchste Potenz menschlicher Verworfenheit darbietet, daß wir am Eingang einer irdischen Hölle stehen. Unter diesen Männern und Weibern sind fast alle Nationen repräsentiert, doch sind unter den Weibern die Mehrzahl Irländerinnen, während die Männer mit wenigen Ausnahmen eingeborene Amerikaner oder Neger und Mulatten sind. Als ich mit einzelnen Bekannten hinter die hohe Verschanzung trat und wir uns der Schenke näherten, über welche die Gasflammen ein blendendes Licht verbreiteten, sahen wir uns von Weibern umringt, welche von uns zu trinken verlangten. Der uns begleitende Polizeihauptmann hinderte sie nicht, denn sie wußten, daß die Obrigkeit hier nur einschreitet, wenn es sich um ernstere Dinge handelt, als um „gin“ oder „brandy-sling“ (Genevre oder Cognac mit warmem Wasser, Zucker und einem Stück Zitronenschale darin). Sie trinken so lange, und es bleibt friedlich so lange, bis der Alkohol diese Unglücklichen in Dämonen und Furien verwandelt, bis das Messer gezogen wird, oder der fürchterliche „slung-shot“ (ein Lederriemen mit einer schweren Bleikugel am Ende) den einen oder anderen Schädel zerschmettert, also ein Blutbad unumgänglich erscheint, und demzufolge die Polizei, herbeigerufen durch das murder-Geschrei der armen Opfer, hereindringt und sich der Schuldigen bemächtigt. Mehr als ein Policeman hat sein Leben im Kampf mit diesen verzweifelten Menschen gelassen, und in dem hier herrschenden Wirrwarr ist es großentheils unmöglich, den wahren Schuldigen zu entdecken, welcher den Sticj oder den Schlag geführt hat.“ [52-426] [52-427]
The Brandy Sling was often used for medical reasons. The following references are given as examples: 1811 [48-195], 1831 [39-369], 1832 [43-182], 1833 [42-475] [44-10], 1834 [45-239]. It was also served hot: 1809 [46-289], 1810 [47-44], 1811 [48-136], 1830 [38-324], 1833 [41-197] [41-538], 1838 [3-249].
Medicine books do not usually specify how to prepare a Brandy Sling. A medicine book from 1826, published in Noorwich in New York State, is an exception. It says: “Some were cured by drinking gingered wine, others were cured by drinking brandy sling made with hot water, and made very sweet with loaf sugar; one was cured by eating plentifully of ripe black berries. Three or four have been cured by taking a small portion of rheubarb and soda every other day, and at the same time drank burnt brandy and loaf sugar, and applied to the bowels a wilted burdock dipt in vinegar.” [1-279]
Whiskey Sling
The whiskey sling was also drunk for medicinal reasons. For example, these references are given: 1846 [17-17], 1857 [19-410], 1867 [15-130] [24-98], 1872 [20-68], 1879 [21-130], 1881 [14-379]. It was also served as a hot drink: 1864 [23-134] [23-143], 1895 [16-915].
A journal published in New York in 1855 reported: “Our neighbors are not a progressive people. They chooso the good old way their fathers trod. They feed their babies toddy or whiskey sling (I don’t know which they call it), and think it does them good— quiets them when they cry and makes them sleep. Poor little innocents, it makes them dead drunk! I did not know I had such neighbors until a few days ago. I called to see a newborn baby, a fine, healthy-looking daughter, of whom the parents seemed very proud. The father began telling how the baby cried the night before, and he fed it with sweetened whiskey and water until it went to sleep and slept all night!! Dead drunk before it had ever seen the sun rise!!” [18-113]
Gin Sling
In the diary of Jabez Fitch, Jr, which we have already described at Brandy Sling, it is written under 9 September 1775: “As Mr. Adams and I were bro’t to by Capt. Peters who insisted on going with us to a suttler’s where the gin sling pass’d very briskly untill it found a passage through the said capt’s body into the chimney, with a very good grace and great confidence.” [33-55]
Sailors also appreciate the Sling. A tale from the 1786 writes: “And after straining the ship under a heavy press of sail for about an hour, during which time the lad Onesimus was by the captain sent to the steward, for several glasses of gin-sling, an article the captain when at sea was rather partial to, but more especially in stormy weather, as it helped to pass away that rather tardy and slow creeping jade called time; this article, viz., the gin-sling, soon gave an oscillatory motion to his blood, which soon flew into the wheels of his imagination, and made them fly round with the greater velocity, so that the captain saw not the danger the ship and masts were in; the boatswain and the experienced crew of the ship became seriously alarmed for the safety of the ship, and prayed the chief mate to go and inform of her danger; which he did: but the reply was, there is no cause of alarm, followed with a command to Onesimus, to bring him another small glass; and just as he had received the same, a heavy head sea struck the ship, and away went the foremast by the board, taking with it the main-top-mast close by the cap with all the sails as they were set, into the sea, and leaving the ship a complete wreck in a moment of time.” [32-77] [32-78]
In 1806, a diary reports near Bedford in Pensylvania on 25 September that Gin Sling was also drunk hot: “Stopped before night at the forks of the “Grade road,” and to conclude the adventures of the day the landlady brought me a hot gin sling in a cup and saucer, which I think a good invention. This place is four miles from Bedford.” [35-173]
Around the year 1810, gin sling was apparently one of the popular and much drunk drinks in Charleston, South Carolina: “The gentry then returned to town, and spent the day in dinner parties, and the evening in balls and concerts. The middling and lower classes of the people remained on the ground, and diverted themselves with some hack races, after which they repaired to the booths, and finished the day in humble imitation of their superiors. A number of sailors enjoyed themselves with their girls, in the smaller booths; and the negroes, with their dingy misses, came in for a share of the fun. At night they all came reeling into town, well charged with wine, rum-punch, gin sling, and sangoree.” [25-389] [25-390]
The popularity of the Gin Sling is confirmed in another book by the same author, in which he reports on his journey through North America in 1807 and 1808: “Rum, brandy, or gin sling, is a common beverage for travellers throughout the States; and the stage-coachmen in the course of a journey, take “a special good quantity of it.” Sometimes it consists only of the liquor and water, sweetened with sugar, and drank cold; but in general it is made of milk, with ginger or nutmeg grated into it.” [26-219]
The ubiquity of Gin Sling is confirmed by a report from the year 1823: “The habitual use of ardent spirits is indeed very general. Even in the Eastern States it is not uncommon; but in the Middle, and still more in the Southern States, it prevails to a lamentable extent. Under the denominations of anti-fogmatics, mint julep, and gin sling, copious libations are poured out on the altars of Bacchus, by votaries who often commence their sacrifices at an early hour in the morning, and renew them at intervals during the day; and yet I have not seen six instances of brutal intoxication since I landed in America, — nor, except among the poor corrupted frontier Indians, twenty cases in which I had reason to believe the faculties were in any degree disordered. The decanters of brandy which are placed on the dinner tables at the inns for the guests to help themselves, without additional charge, I have never seen used but with moderation; and, on the whole, I would say decidedly that, taking America generally from Maine to Louisiana, (you know that I have seen few of the Western States,) the sin of drinking to excess, prevails less extensively there than in England — that, whatever may be the injury to the constitution from the common use of spirits instead of malt liquor, there is less derangement of the faculties, less waste of time, and perhaps of money, and far less misery entailed on suffering families from intemperate drinking in this country than in our own. There is, indeed, a far more dreadful squandering of time in bar-rooms in many parts of America; but it is in cigar-smoking, and is not generally attended with pinching effects, or a deserted wife, or hungry children.” [27-74] [27-75]
“Antifogmatic” meant a stimulating drink, usually made from rum or whiskey, which was taken before work in rough weather to ward off the negative effects of the same. [56]
The Gin Sling was also spiced. In 1825 it is said: “The New York Evening Post says, “It is stated with unshaken confidence, and as the result of actual and repealed experience, that half a tumbler of gin sling, well covered with powdered nutmeg, proves a speedy and efficacious stop in that dangerous and alarming complaint, a bleeding of the lungs. It was the discovery of accident, but has never been known to fail, though often tried, even when all other known means have been resorted to in vain.”” [28-308]
In 1829, the Sling was ubiquitous in Canada. A traveller writes: “I have been through all the Canadian cities, towns, and villages, worth speaking about — Quebec, Montreal, Kingston, York, &c. The inhabitants are tolerably civil. In a common tavern, your food and bed will ease your pocket of a dollar a-day; if in an hotel, half as much more, exclusive of wines, which are so so — no great shakes, a dollar a bottle — and grogs in proportion. The fashionable young fellows follow a good deal the manners of the Americans — drink gin sling, sangaree, and lemonade, smoke segars, and in the morning take bitters, cocktail, and soda-water.” [29-38]
By 1836, Gin Sling was ubiquitous, as evidenced by a report on the Great Lakes:- „The bar on board the Thomas Jefferson was never empty; the cry was “Mint Julep,” “Rum,” “Whiskey,” ” Gin Sling,” from morning to night; the demands often faster than the bar-keeper could supply them.“ [31-52]
In 1844 it is reported from Galveston in Texas: “Our livery-stable keeper, Captain Cary, earned a great portion of his freedom money in this way. A drunken rascal he was, with a head covered with black wool and shaped like a sugar loaf. He let out a great many horses to our sailors at different times; and when we first arrived, they seemed to prefer a ride to the grog shop; though there was every variety of apple-toddy, egg-nogg, gin-sling, hot tom-and-jerry, and juleps of every kind advertised at the numerous bar-rooms, in most tempting array.” [36-299]
The Sling was also known in London. In a speech in Parliament in connection with the Great Exhibition of 1851, it is said: “But the Commissioners had resolved that the national taste should be further cultivated, if not in gardening, at least in one other respect. They had made arrangements to build one of the finest cafés in London, and to set up a great department of eating and drinking in connection with science and art. They relied apon the attractions of beer, cheap wine, and gin-sling. They intended to enlighten the people in all the science of adulteration, and to promote the art of drinking — it might be in moderation or it might be in excess. The grand central point and sine qua non of the whole scheme was to be this great tavern, from which the visitor should never be able to escape; they might lose sight of other features of the Exhibition, but of this never. He had no doubt that the Dilkusian party had already a new Cadogan in view who would draw a splendid income upon the refreshments supplied to rich and poor. What the tavern was to cost they did not exactly know; but twenty-two and a half acres were given for nothing and a grant of £50,000 for a stucco garden, to a society which had the right of excluding from it every one but its own members.” [30-258] [30-259]
Other Slings
In 1828 it says: “it was not a rum sling; no, nor a gin sling; no nor a mint vater sling“. [5-8]
What did a sling cost?
Toronto was originally called York, and there was Abner Miles’ Inn, the most important, perhaps the first hotel in York. [4-98] Invoice lists have survived from this one, and we learn how expensive Sling was:
From slightly more recent lists we see: In July 1798 Capt. Herrick drank “gill gin sling, 1 s. 3 d.” and “half-pint of gin sling, 3 s.” Capt. Demont drank “gill rum sling, 1 s. 3d.” and “gill rum, 1 s.” On July 5, Josiah Phelpsdrank drank “two gin slings, 2 s. 6 d.” [7-45] On July 6, 1798, Billy Whitney drank “gill rum sling, 1 s. 6 d.” [7-46]
Silas Hopkins owned an Inn in 1813, probably located in Minnesota, and according to his records, at that time a Gin Sling cost 12 1/2 cents, while a Brandy Sling cost twice that, $1/4. [40-138]
What is a Sling?
These quotes may suffice to give us an idea. We can state that in the first half of the 19th century, the Sling was ubiquitous and popular in North America. A few recipes have also been handed down, which are quite different:
We can assume on this basis that Sling was rather a general term for an alcoholic drink. It seems unlikely that it described a separate, clearly delineated category, as is generally stated today. But in order to be able to make a well-founded statement here, it is necessary to statistically record the recipes from the bar books from 1862 onwards. Perhaps a different picture emerges here.
The Sling Recipes from 1862
We have categorised the recipes in the appendix. We follow the classification analogous to the categories already described. In the statistics shown here, we do not go into more detail about whether a recipe is “classic” (i.e. with water and possibly sugar), or “modern” (when alternatives are used instead of water and sugar) – because this distinction offers no added value here. A separate consideration of rum and whiskey, because we have taken these two spirits into account in the recipe collection, also does not add any value, and we refrain from doing so here. But cold and hot sling should be the subject of consideration.
Cold Sling
What we have already seen in the older recipes is also confirmed for the period after 1862. A Cold Sling is in reality either a Toddy or a Punch. Very rarely a Grog. And especially in more recent times, something quite different.
Hot Sling
The weighting of a Hot Sling is a little different, but the picture is the same. A Hot Sling is either a Toddy, a Punch, a Grog, a Skin or something entirely different.
Sling
For the interested reader, here is also a diagram for the Sling in general, regardless of whether it is hot or cold.
So we see: a Sling is not a category of its own; it is rather a collective term for a variety of categories, for example Grog, Toddy, Punch, Skin, or something else entirely. What does this mean in concrete terms? The Cocktail is not, as stated in 1806, a Sling with bitters, but a Toddy with bitters.
Sources
Sources
Historical Recipes
1862 Jerry Thomas: How to Mix Drinks. Seite 58. Hot Whiskey Sling.
(Use small bar glass.)
1 wine-glass of whiskey.
Fill tumbler one-third full with boiling water, and grate
nutmeg on top.
1862 Jerry Thomas: The Bar-Tender’s Guide. Seite 58. Hot Whiskey Sling.
(Use small bar glass.)
1 wine-glass of whiskey.
Fill tumbler one-third full with boiling water, and grate
nutmeg on top.
1864 Jerry Thomas: The Bar-Tender’s Guide. Seite 58. Hot Whiskey Sling.
(Use small bar glass.)
1 wine-glass of whiskey.
Fill tumbler one-third full with boiling water, and grate
nutmeg on top.
1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 30. Whisky Sling.
One wine glass of whisky; one wine glass of water; one
teaspoonful of sugar; one small piece of ice. No nutmeg.
Use for each of these a small bar glass; and if a hot sling
is called for, use boiling water in lieu of the ice.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 103. Columbia Sling.
Put into a small tumbler one wineglass of
Scotch whisky and a small piece of lemon-peel;
fill the tumbler half full with boiling water.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Gin or Whisky Sling.
To 1 gill gin or whisky
add tablespoonful of powdered sugar in a soda-
water glass, filled with shaven ice; use straws.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Whisky Sling.
Thin peel of an orange or
lemon soaked in 1/2 pint of gin or whisky; juice of
2 oranges and 1 lemon; sugar to taste; add 1 pint
of pounded Lake ice; use straws.
1871 Anonymus: Barkeepers’ Ready Reference. Seite 69. Hot Whisky Slings.
(Small glass.)
Made with 1 wine glass of whisky.
Sugar if you like.
Fill up the glass with hot water,
and grate nutmeg on top.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Gin or Whisky Sling.
To 1 gill gin or whisky
add tablespoonful of powdered sugar in a soda-
water glass, filled with shaven ice; use straws
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Whisky Sling.
Thin peel of an orange or
lemon soaked in 1/2 pint of gin or whisky; juice of
2 oranges and 1 lemon; sugar to taste; add 1 pint
of pounded Lake ice; use straws.
1875 Anonymus: The American Bar-Tender. Seite 8. Hot Whiskey Sling.
1 glass of whiskey, 2 lumps loaf sugar. Fill the tumbler
one-third full of boiling water, and grate a little nutmeg on
top.
1876 Jerry Thomas: How to Mix Drinks. Seite 58. Hot Whiskey Sling.
(Use small bar glass.)
1 wine-glass of whiskey.
Fill tumbler one-third full with boiling water, and grate
nutmeg on top.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 58. Hot Whiskey Sling.
(Use small bar glass.)
1 wine-glass of whiskey.
Fill tumbler one-third full with boiling water, and grate
nutmeg on top.
1878 Leo Engel: American & Other Drinks. Seite 47. Hot Whiskey Sling.
Use small tumbler.
One wine glass ot whiskey. Fill tumbler one-third full of
boiling water, and grate nutmeg on the top.
1881 Leo Engel: American & Other Drinks. Seite 47. Hot Whiskey Sling.
Use small tumbler.
One wine glass ot whiskey. Fill tumbler one-third full of
boiling water, and grate nutmeg on the top.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 29. Cold Whiskey Sling.
(Use a small bar glass.)
1 tea-spoon of sugar;
One-half wine glass of water, dissolved well;
1 or 2 small lumps of ice;
1 wine glass full of whiskey;
mix well; grate a little nutmeg on top, and serve.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 33. Hot Scotch Whiskey Sling.
(Use a hot water glass.)
One-half piece of lump sugar;
Three-quarters full of hot water;
1 piece of lemon peel;
1 wine glass of Scotch whiskey;
stir up well with a spoon, grate a little nutmeg on top,
and serve.
1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 107. Cold Whiskey Sling.
(Gebrauche ein Whiskeyglas.)
1 Theelöffel feinen Zucker;
Einhalb Weinglas Wasser;
löse dieses gut auf mit einem Barlöffel;
1 oder 2 kleine Stücke Eis;
Ein Weinglass Whiskey;
mische dieses gut auf, streue ein wenig Muscatnuss auf
das Getränk und servire es.
1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 111. Hot Scotch Whiskey Sling.
(Gebrauche ein heisses Wasserglas.)
1 kleines Stück Würfelzucker;
löse dieses in etwas heissem Wasser auf;
1 Weinglas Scotch Whiskey;
1 kleines Stück Citronenschale;
fülle das Glas auf mit heissem Wasser, mische es gut
auf mit einem Barlöffel streue ein wenig Muscatnuss
über und servire es.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 15. Cold Whiskey Sling.
Follow the same directions as in No. 36, substituting Whiskey for
Brandy.
Anmerkung: No. 36 ist der Sherry Smash. Gemeint ist No. 41.
Seite 15. No. 41. Cold Brandy Sling.
U se small bar glass, one-half table-spoonful of bar sugar, one-half
pony-wine-glass of water, one pony-wine-glass of Brandy, one piece
of ice, grate nutmeg on top.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 33. Hot Whiskey Sling.
Follow the same directions as in No. 178, substituting Whiskey for
Brandy.
Seite 33. No. 178. Hot Brandy Sling.
Use small bar glass, two lumps of sugar, one wine-glass of boiling
water, one pony-wine-glass of Brandy; grate nutmeg on top.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 33. Hot Rum Sling.
Follow the same directions as in No. 178, substituting Jamaica
Rum for Brandy.
Seite 33. No. 178. Hot Brandy Sling.
Use small bar glass, two lumps of sugar, one wine-glass of boiling
water, one pony-wine-glass of Brandy; grate nutmeg on top.
1884 Albert Barnes: The Complete Bartender. Seite 19. Hot Scotch Whiskey Sling.
Make in the same manner as Gin Sling, using Scotch Whis-
key instead of Gin.
Seite 17: Hot Gin Sling.
Use a hot water glass. 1 lump of sugar, 1 wine glass of Gin,
1 piece of lemon peel. Fill with boiling water, stir with
spoon, grate nutmeg on top, and serve.
1884 George Winter: How to Mix Drinks. Seite 24. Old Whiskey Sling.
(Use small bar glass.)
One teaspoonful of sugar;
Dissolve in one-half glass of water;
Two small lumps of ice;
One wine glass of whiskey ;
Mix well; grate a little nutmeg on top and serve.
1884 George Winter: How To Mix Drinks. Seite 32. Hot Scotch Whiskey Sling.
(Use hot water glass.)
One piece of lump sugar;
Three-quarters full of hot water;
One piece of lemon peel;
One wine glass of Scotch whiskey;
Stir well with spoon, grate a little nutmeg on top, then
serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 30. Whisky Sling.
1 teaspoonful of sugar; 1/2 wine glass
of water, dissolved well; 1 or 2 small lumps of ice; 1 glass
full of whisky. Mix well, grate a little nutmeg on top and
serve. (Use small bar glass.)
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 30. Hot Whisky Sling.
Fill tumbler 1/3 full with boiling
water; 1 wine glass of whisky; grate nutmeg on top.
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 62. Whisky Sling (cold).
(Small bar glass.)
1 tea-spoon sugar dissolved in half wine-glass water.
1 or 2 small lumps of ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 62. Hot Scotch Whisky Sling.
(Hot water glass.)
A wine-glass Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water; grate nutmeg on
top, and serve.
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 121. Slings.
Are just cold or hot toddies, and are a sort of modification
of juleps and smashes
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 122. Bourbon Sling.
Is made ofBourbon whiskey in precisely the same fashion
as above.
Seite 121. Gin Sling.
Consists of 2 teaspoonfuls of sugar, London gin 1 glass,
water, 1/2 glass. Lump of ice as large as a chestnut. Take a
sugar crusher, put it into a smaller rummer or stalk glass. –
Add two teaspoonfuls of ground lump sugar. To this add
the water, and commence to manipulate so as to dissolve the
sugar; when the sugar is dissolved add the gin, pop in a
lump of ice. Grate a little nutmeg on the top, and hand
gracefully to your customer.
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 122. Whiskey Sling.
Is made on the gin sling pattern, rather, with Irish, Scotch,
or Rye whiskies as a foundation. Never forget the ice, and
the grate of nutmeg on the top.
Seite 121. Gin Sling.
Consists of 2 teaspoonfuls of sugar, London gin 1 glass,
water, 1/2 glass. Lump of ice as large as a chestnut. Take a
sugar crusher, put it into a smaller rummer or stalk glass. –
Add two teaspoonfuls of ground lump sugar. To this add
the water, and commence to manipulate so as to dissolve the
sugar; when the sugar is dissolved add the gin, pop in a
lump of ice. Grate a little nutmeg on the top, and hand
gracefully to your customer.
1887 Charlie Paul: American and Other Iced Drinks. Seite 72. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 38. 67 – Gin-Sling.
This is a favourite drink. Fill half-pint tumbler
with chipped ice; put in a liqueur-glassful of plain
syrup; squeeze half a lemon in; add half glassful
of Old Tom gin, and fill up with soda-water. Then
place slice of lemon and orange on top, and serve
with straws.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 49. Whiskey Sling.
(Use small bar-glass.)
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of water.
1 wine-glass of Bourbon or rye whiskey.
Dissolve the sugar in the water, add the whiskey
and ice, stir thoroughly with a spoon. Grate a little
nutmeg on top, and serve.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 50. Hot Whiskey Sling.
(Use medium bar- glass, hot.)
Take 1 small tea-spoonful of powdered sugar.
1 wine-glass of Bourbon or rye whiskey.
Dissolve the sugar in a little hot water, add the
whiskey, and fill the glass two-thirds full of boiling
water. Grate a little nutmeg on top, and serve.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 68. Cold Whiskey Sling.
(Use a small bar glass.)
1 tea-spoonful of sugar;
1/2 wine glass of water, dissolve well;
1 or two small lumps of ice;
1 wine glass of Whiskey;
mix well, grate a little nutmeg on top, and serve.
This is an old fashioned drink generally called
for by old gentlemen.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 74. Hot Scotch Whiskey Sling.
(Use a hot water glass.)
1 piece of lump sugar;
3/4 glass full of hot water;
1 piece of lemon peel;
1 wine glass of Scotch whiskey;
stir up well with a spoon, grate a little nutmeg on
top, and serve.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 173. Cold Whiskey Sling.
(Gebrauche ein kleines Barglas.)
1 Theelöffel Zucker;
1/2 Weinglas Wasser, löse dies gut auf;
1 oder 2 Eisstücke;
1 Weinglas Whiskey;
mische dieses gut auf, streue ein wenig Muscatnuss
darüber und servire. Auf Wunsch füge man etwas
Citrone hinzu.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 181. Hot Scotch Whiskey Sling.
(Gebrauche ein Heisswasser-Glas.)
1 Stück Würfelzucker;
3/4 Glas heisses Wasser;
1 Stück Citronenschale;
1 Weinglas Scotch Whiskey;
mische es gut auf mit einem Barlöffel, streue ein
wenig Muscatnuss darüber, und serviere es.
1888 Harry Lamore: The Bartender. Seite 53. Hot Scotch Whiskey Sling.
Hot water glass.
A wine-glass Scotch whiskey.
A lump of sugur.
A piece of lemon peel.
Fill glass three-quarters full with boiling water; grate
nutmeg on top, and serve.
1889 Anonymus [Jerry Thomas]: The Bar-Tender’s Guide. Seite 41. Whisky Sling.
(Use small bar-glass.)
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of water.
1 wine-glass of Shamrock or Loch Dhu
whisky.
Dissolve the sugar in the water, add the whisky
and ice, stir thoroughly with a spoon. Grate a little
nutmeg on top, and serve.
1889 Anonymus [Jerry Thomas]: The Bar-Tender’s Guide. Seite 41. Hot Whisky Sling.
(Use medium bar-glass, hot.)
Take 1 small tea-spoonful of powdered sugar.
1 wine-glass of Shamrock or Loch Dhu
whisky.
Dissolve the sugar in a little hot water, add the
whisky, and fill the glass two-thirds full of boiling
water. Grate a little nutmeg on top, and serve.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 53. Cold Whiskey Sling.
(Use a small bar glass.)
1 tea-spoonful of sugar.
1/2 wine glass of water, dissolve well.
1 or 2 small lumps of ice.
1 wine glass of Whiskey.
Mix well, grate a little nutmeg on top, and serve.
This is an old fashioned drink generally called for by old
gentlemen.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 53. Hot Whiskey Sling.
(Use a medium bar glass, hot.)
1 small tea-spoonful of powdered sugar.
1 wine glass of Bourbon or Rye Whiskey.
Dissolve the sugar in a little hot water, add the whiskey, and
fill the glass two-thirds full of boiling water. Grate a little nut-
meg on top, and serve.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 54. Hot Scotch Whiskey Sling.
(Use a hot water glass.)
A wine glass Scotch Whiskey.
A lump of Sugar.
A piece of Lemon peel.
Fill glass 3/4 full with boiling water; grate nutmeg on top, and
serve.
1892 James Mew & John Ashton: Drinks of The World. Seite 188. Slings.
Slings are very closely related to toddies. Their
difference is, indeed, infinitesimal, so far as we are able
to learn. 3
3 The Slang Dictionary, however, defines Sling as a drink peculiar
to Americans, generally composed of gin, soda-water, ice, and slices
of lemon. At some houses (understand public) in London gin
slings may be obtained. Francatelli has an exquisite note on Gin
Sling, which he directs to be sucked through a straw. “I fear that
very genteel persons will be exceedingly shocked at my words; but
when I tell them that the very act of imbibition through a straw
prevents the gluttonous absorption of large and baneful quantities
of drink, they will, I make no doubt, accept the vulgar precept for
the sake of its protection against sudden inebriety.”
1892 William Schmidt: The Flowing Bowl. Seite 179. Whiskey Sling.
A goblet with a little fine ice,
2 dashes of gum,
1 drink of whiskey
Stir this well, strain and serve.
1895 Anonymus: Bartenders Guide. Seite 11. Cold Whiskey Sling.
[Use small bar glass.]
1 teaspoonful sugar dissolved in 1/2 glass of water, 3 pieces of
ice, 1 wine glass of whiskey. Stir well, grate nutmeg on top.
1895 Anonymus: Bartenders Guide. Seite 28. Whiskey Sling.
[Use small bar glass.]
1 teaspoonful of powdered sugar, 1 wine glass of whiskey. For
a hot sling fill the glass 1/3 full of boiling water and grate nutmeg
on top. If a cold sling is wanted put in half a dozen small lumps
of ice and half a wine glass of cold water and grate nutmeg on top.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 16. Cold Whiskey Sling.
(Use small bar glass.)
1 teaspoonful of sugar dissolved in 1/2 glass
of water.
3 pieces of ice.
1 wine glass of whiskey.
Stir well, grate nutmeg on top.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 29. Hot Scotch Whiskey Sling.
(Use hot water bar glass.)
1/2 lump of sugar.
3/4 glass of hot water.
1 piece of lemon peel.
1wine glass of Scotch whiskey.
Mix well, grate nutmeg over.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 30. Hot Whiskey Sling.
(Use small bar glass.)
1 wine glass of whiskey.
Fill 1/3 full of boiling water.
Grate nutmeg over.
1895 Chris F. Lawlor: The Mixicologist. Seite 32. Hot Whiskey Sling.
(Use medium barglass, hot.)
Take 1 small teaspoonful of powdered sugar.
1 wineglass of bourbon or rye whiskey.
Dissolve the sugar in a little hot water, add the
whiskey, and fill the glass two thirds full of boiling
water; grate a little nutmeg on top and serve.
1895 George J. Kappeler: Modern American Drinks. Seite 70. Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out
the lemon.
Seite 70. Hot Irish Punch.
A hot-drink glass half full-boiling water, two
lumps of cut-loaf sugar, the juice of a quarter of a
lemon, one jigger of Irish whiskey mix, and add
a slice of lemon and a little grated nutmeg.
1895 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but
leave out the lemon-juice and sliced lemon, add a
piece lemon-peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a
little lemon- juice, one slice lemon, one jigger of
Jamaica rum, fill up with boiling water; mix,
grate a little nutmeg on top.
1895 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full
boiling water, add one jigger of whiskey, a small
piece lemon-peel; mix and grate a little nutmeg
on top.
1895 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using
Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy mix well, and grate nutmeg on top.
1895 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct same as Cold Brandy Sling, substitut-
ing plain whiskey for brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy mix well, and grate nutmeg on top.
1895 R. C. Miller: The American Bar-Tender. Seite 50. Hot Whiskey Sling.
(Use small bar glass.)
1 wine-glass of whiskey.
Fill tumbler one-third full of boiling water, and grate
nutmeg on top.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 79. Whisky Sling.
This drink is made the same as Brandy
Sling, substituting Irish or Scotch whisky in-
stead of brandy.
Seite 79. Brandy Sling.
Into a small tumbler put thirty drops of gum
syrup, or a teaspoonful of icing sugar, half a
wineglass of water, one wineglass of brandy,
and a small lump of ice stir with a spoon, and
dust with nutmeg.
Seite 79. Slings.
To convert the following into hot Slings omit the ice
and add boiling water, with a slice of lemon if agreeable.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 103. Columbia Sling.
Put into a small tumbler one wineglass of
Scotch whisky and a small piece of lemon-peel;
fill the tumbler half full with boiling water.
1896 Louis Fouquet: Bariana. Seite 90. Whiskey Sling.
VERRE B
Remplir de glace pilée verre B, 2 cuillerées de sucre
poudre, presser le jus d’un citron. 1 verre à liqueur de scotch
whisky, finir avec de l’eau de seltz ou soda, bien remuer,
chalumeaux et servir.
1896 Louis Fouquet: Bariana. Seite 123. Whiskey Sling (Chaud).
VERRE c
Faire chauffer en quantité égale irish ou scotch whisky
avec de l’eau, une cuillerée de sucre poudre, verser, sau-
poudrer de muscade, couper et presser 2 longs zestes de citron
et servir.
1896 William Schmidt: Fancy Drinks and Popular Beverage. Seite 77. Whiskey Sling.
A goblet with a little fine ice,
2 dashes of gum,
1 drink of whiskey.
Stir this well, strain and serve.
1898 Anonymus: Anleitung zur Bereitung Amerikanischer Eis-Getränke. Seite 11. Cold Whiskey-Sling.
1 Theelöffel Zucker, 1/2 Weinglass Wasser, löse
dies gut auf, 1 oder 2 Eisstücke, 1 Weinglass Whisky
(siehe Seite 38); mische dies gut, streue ein wenig
Muskatnuss darüber und serviere. Auf Wunsch fiüge
man etwas Citrone hinzu.
1898 Joseph L. Haywood: Mixology. Seite 41. Sling.
A drink properly consisting of equal parts of rum
or spirits and water sweetened.
1899 Aczél Miksa: American Bar. Seite 94. Whisky Sling.
(Pohár III.)
Forralj 2/4 rész vizet, 1/4 rész skót és 1/4 rész ir
Whiskyt, préselj bele pár csepp czitromot és egy sze-
letke czitrombéjjal szolgáld fel.
1899 Chris F. Lawlor: The Mixicologist. Seite 32. Hot Whiskey Sling.
(Use medium barglass, hot.)
Take 1 small teaspoonful of powdered sugar.
1 wineglass of bourbon or rye whiskey.
Dissolve the sugar in a little hot water, add the
whiskey, and fill the glass two thirds full of boiling
water; grate a little nutmeg on top and serve.
1899 Edward Spencer: The Flowing Bowl. Seite 163. Slings.
can be made with brandy, gin, or whisky. The
Americans mix a wine-glassful of the spirit with
half a wine-glassful of water, a teaspoonful of
sifted sugar, and a lump of ice. In England
soda-water is mixed with the spirit.
1899 Niels Larsen: Les Boissons Américaines. Seite 32. Cold Whisky Sling.
[à préparer dans un grand verre à bordeaux]
1 cuiller à café de sucre en poudre dissous dans
le verre à moitié rempli d’eau fraîche. Ajoutez:
3 morceaux de glace;
1 verre à madère de whisky.
Mélangez bien et servez avec un peu de mus-
cade râpée.
1899 Niels Larsen: Les Boissons Américaines. Seite 33. Hot Whisky Sling.
[à préparer dans un verre à grog]
Un morceau de sucre. Ajoutez:
1 verre à madère de scotch whisky;
Un zeste de citron.
Remplissez d’eau bouillante et servez avec un
peu de muscade râpée.
1900 Frank Newman: American-Bar. Seite 80. Whisky Sling.
Verre no 10.
Prendre le verre no 10, quatre à cinq morceaux de glace:
1 cuillerée à café de sucre en poudre,
1 cuillerée d’eau pour fondre le sucre,
1 verre à liqueur de whisky,
jus d’un quart de citron.
Adapter un gobelet en argent, frapper, finir avec eau, re-
muer, servir.
1900 Frank Newman: American-Bar. Seite 111. Whisky Sling.
Verre no 10.
Chauffer le verre no 10:
1 cuillerée à café et demie de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour fondre
le sucre,
jus d’un quart de citron,
1 verre à liqueur de whisky.
Remplir le verre d’eau chaude, remuer, servir.
1900 Frank Newman: American-Bar. Seite 112. Rum Sling.
Verre no 10.
Faire chauffer le verre no 10:
1 cuillerée à café de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour fondre
le sucre,
jus d’un quart de citron,
1 verre à liqueur et demi de rhum.
Remplir le verre avec de l’eau bien chaude, remuer,
servir.
1900 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but
leave out the lemon-juice and sliced lemon, add a
piece lemon peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a
little lemon-juice, one slice lemon, one jigger of
Jamaica rum, fill up with boiling water; mix,
grate a little nutmeg on top.
1900 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full
boiling water, add one jigger of whiskey, a small
piece lemon-peel; mix and grate a little nutmeg
on top.
1900 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using
Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy; mix well, and grate nutmeg on top.
1900 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct same as Cold Brandy Sling, substitut-
ing plain whiskey fro brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy; mix well, and grate nutmeg on top.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 225. Hot Scotch Whiskey Sling.
(Use a hot water glass.)
1 piece of lump sugar;
3/4 glass of hot water;
1 piece of lemon peel;
1 wine glass of Scotch whiskey;
Stir up well with a spoon, grate a little nutmeg on
top, and serve.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 239. Cold Whiskey Sling.
(Use a small bar glass.)
1 teaspoonful of sugar;
1/2 wine glass of water, dissolve well;
1 or 2 small lumps of ice;
1 wine glass of whiskey;
Mix well, grate a little nutmeg on top, and serve.
This is an old-fashioned drink, generally called for
by old gentlemen.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #102. Rum Sling, Hot.
Make the same as Hot Brandy Sling, with Jamaica rum substituted for cog-
nac. (See Recipe No. 80.)
#80. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of
boiling water, dissolve the sugar, fill the glass with cognac and serve with grat-
ed nutmeg.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #111. Whiskey Sling, Hot.
Make the same as Brandy Sling, Hot, substituting the desired brand of
whiskey for cognac. (See Recipe No. 80.)
#80. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full of
boiling water, dissolve the sugar, fill the glass with cognac and serve with grat-
ed nutmeg.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #282. Rum Sling.
Make the same as Brandy Sling, with Jamaica rum substituted for brandy.
#280. Brandy Sling.
Dissolve a cube of sugar in a little water, and add a jigger of cognac and a
piece of ice. Stir, grate nutmeg over the top, add a piece of lemon peel, and
serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #283. Whiskey Sling.
Make the same as Brandy Sling, with whiskey substituted for brandy.
#280. Brandy Sling.
Dissolve a cube of sugar in a little water, and add a jigger of cognac and a
piece of ice. Stir, grate nutmeg over the top, add a piece of lemon peel, and
serve.
1901 J. E. Sheridan: The Complete Buffet Manual. Seite 61. Whisky Sling (Cold).
(Use small bar glass.)
1 teaspoon sugar dissolved in
wine-glass water.
1 or 2 small lumps ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1901 J. E. Sheridan: The Complete Buffet Manual. Seite 61. Hot Scotch Whisky Sling.
(Use whisky glass.)
A wine-glass of Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water; grate nut-
meg on top, and serve.
1902 Anonymus: Fancy Drinks. Seite 66. Whiskey Sling.
SMALL BAR GLASS. — One teaspoon fine sugar,
one wineglass whiskey, 1/3 glass hot water. Mix,
grate nutmeg on top and serve.
For a cold sling use six small pieces of ice and
half a wineglass of ice water in place of the hot
water.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 50. Hot Scotch Whiskey Sling.
Use hot-water glass.
One wine-glass Scotch whiskey.
One lump sugar.
One piece lemon peel.
Fill glass three-quarters full with boiling water,
grate nutmeg on top and serve.
1902 Anonymus: Liqueurs et tabacs. Seite 6. Cold Whisky Sling.
(A preparer dans un grand verre a bordeaux).
1 cuiller a cafe de sucre en poudre dissous dans le verre a
moitie rempli d’eau fraiche. Ajoutez:
3 morceaux de glace;
1 verre a madere de whisky.
Melangez bien et servez avec un peu de muscade rapee.
1902 Anonymus: Red Top Rye Guide. Seite 71. Whiskey Sling.
(Use a small bar glass.)
Take One small teaspoonful of pow-
dered sugar.
One wine-glass of water.
One wine-glass of Red Top Rye.
Dissolve the sugar in the water and
add the Red Top Rye and ice. Stir
thoroughly, grate a little nutmeg on top
and serve.
1902 Anonymus: Red Top Rye Guide. Seite 71. Hot Whiskey Sling.
(Use a medium bar glass.)
Same as above, except substitute hot
water in place of ice.
Serve this drink steaming hot.
1902 Charlie Paul: American and other iced drinks. Seite 60. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 27. No. 67. Gin Sling.
This is a favourite drink. Fill half-pint tumbler
with chipped ice; put in a liqueur-glassful of plain
syrup; squeeze half a lemon in; add half glassful
of Old Tom gin, and fill up with soda-water. Then
place slice of lemon and orange on top, and serve
with straws.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.]
1 cuiller à café de sucre en poudre dissous dans
le verre à moitié rempli d’eau fraiche. Ajoutez:
3 morceaux de glace;
1 verre à madère de whisky.
Mélangez bien et servez avec un peu de mus-
cade râpée.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog.]
1 morceau de sucre. Ajoutez:
1 verre à madère de scotch whisky;
Un zeste de citron.
Remplissez d’eau boillante et servez avec un
peu de muscade râpée.
1903 Don. Wilkes: The Bachelor Book. Seite 24. Whisky Sling.
Into a goblet containing a
little fine ice put two dashes of gum and one wine-
glassful of whisky. Stir well, strain, and serve.
1903 Edward Spencer: The Flowing Bowl. Seite 163. Slings.
Slings
can be made with brandy, gin, or whisky. The
Americans mix a wine-glassful of the spirit with
half a wine-glassful of water, a teaspoonful of
sifted sugar, and a lump of ice. In England
soda-water is mixed with the spirit.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 76. Hot Scotch Whiskey Sling.
Use hot whiskey glass.
1 lump of loaf sugar.
Half fill the glass with hot water to dis-
solve the sugar.
Fill the glass with Scotch whiskey, and
serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 60. Whisky Sling (Cold).
(Use small bar glass.)
1 teaspoon sugar dissolved in 1/2 wine-glass water,
1 or 2 lumps ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 60. Hot Scotch Whisky Sling.
(Use whisky glass.)
A wine-glass of Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water; grate nutmeg
on top, and serve.
1904 Frank Newman: American-Bar. Seite 85. Rum Sling.
Verre no 10
Faire chauffer le verre no 10 :
2 cuillerées à café de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour fondre
le sucre,
le jus d’un quart de citron,
1 verre à madère de rhum.
Remplir le verre avec de leau bien chaude, remuer,
servir.
1904 Frank Newman: American-Bar. Seite 108. Whisky Sling.
Verre no 10
Mettre dans le verre no 10 quelques petits morceaux
de glace.
1 cuillerée à café de sucre en poudre,
1 cuillerée d’eau pour fondre le sucre,
1 verre à liqueur de Dewar’s White label, whisky,
jus d’un quart de citron.
Adapter un gobelet en argent, frapper fortement, finir
avec eau, remuer, servir avec chalumeaux.
1904 Frank Newman: American-Bar. Seite 109. Whisky Sling.
Verre no 10
Chauffer le verre no 10:
2 cuillerées à café de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour fondre
le sucre,
jus d’un quart de citron,
1 verre à madère de white label, whisky.
Remplir le verre avec de l’eau bien chaude, remuer,
servir.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 21. Hot Whisky Sling.
Use hot whisky glass.
Dissolve one lump of sugar in a little water,
add one jigger of rye whisky.
Fill glass with hot water and a squeezed lemon
peel.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 21. Hot Scotch Sling.
Same as whisky sling, except use Scotch whisky
in place of rye.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 21. Hot Irish Sling.
Same as whisky sling, except use Irish whisky
in place of rye.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 22. Hot Rum Sling.
Same as whisky sling, except use rum in place
of whisky.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Hot Scotch Whiskey Sling.
Use whiskey glass.
Hot water; fill glass 3/4, full.
Scotch whiskey, 1 wineglass.
Sugar, 1 lump.
Lemon peel, 1 piece.
Serve with nutmeg on top.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Hot Whiskey Sling.
Prepare same as Brandy Sling, Hot,
substituting whiskey for brandy.
Seite 67: Hot Brandy Sling.
Use hot water glass.
Hot water; fill glass 2-3 full.
Lemon peel, 1 piece.
Sugar, loaf, 1 lump.
Brandy, 1 wineglass.
Stir and serve with nutmeg on top.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Hot Rum Sling.
Prepare same as Brandy Sling, Hot,
substituting Jamaica rum for brandy.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 68. Cold Whiskey Sling.
Use small bar glass.
Ice, 2 lumps.
Sugar, 1 teaspoonful dissolved in lit-
tle water.
Whiskey, 1 wineglass.
Stir well and serve with nutmeg on
top.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 62. Whisky Sling (cold).
(Small bar glass.)
1 tea-spoon sugar dissolved in half wine-glass water.
1 or 2 small lumps of ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 62. Hot Scotch Whisky Sling.
(Hot water glass.)
A wine-glass Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water; grate nutmeg on
top, and serve.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass.
One wine-glass Scotch whiskey.
One lump sugar.
One piece lemon peel.
Fill glass three-quarters full with boiling water,
grate nutmeg on top and serve.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 29. Hot Whiskey Sling.
Use hot water glass.
1 lump of sugar and enough hot water to
dissolve it.
1 wine glass whiskey.
1 piece lemon peel.
Fill up glass with hot water; stir with
spoon; grate nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 70. Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out
the lemon.
Seite 70. Hot Irish Punch.
A hot-drink glass half full-boiling water, two
lumps of cut-loaf sugar, the juice of a quarter of a
lemon, one jigger of Irish whiskey; mix, and add
a slice of lemon and a little grated nutmeg.
1906 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot Jamaica Rum Punch, but
leave out the lemon-juice and sliced lemon, add a
piece lemon-peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a
little lemon-juice, one slice lemon, one jigger of
Jamaica rum, fill up with boiling water; mix,
grate a little nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full
boiling water, add one jigger of whiskey, a small
piece lemon-peel; mix and grate a little nutmeg
on top.
1906 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using
Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy; mix well, and grate nutmeg on top.
1906 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct sam e as Cold Brandy Sling, substitut-
ing plain whiskey for brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy; mix well, and grate nutmeg on top.
1906 George Spaulding: How to Mix Drinks. Seite 34. Rum Sling.
Make same as brandy, substituting Ja-
maica rum for brandy.
Seite 34. Brandy Sling.
Use ordinary glass.
Brandy, one wine glass.
Sugar, one lump.
Fill the glass with hot water, stir well,
twist lemon peel and grate nutmeg on
top.
1906 George Spaulding: How to Mix Drinks. Seite 34. Whiskey Sling.
Make the same as brandy sling, substi-
tute Scotch or rye whiskey for brandy.
Seite 34. Brandy Sling.
Use ordinary glass.
Brandy, one wine glass.
Sugar, one lump.
Fill the glass with hot water, stir well,
twist lemon peel and grate nutmeg on
top.
1907 Charles Smith: Smacks and Smiles. Seite 64. Hot Scotch Whisky Sling.
Use a hot water glass.
A wine-glass Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water;
grate nutmeg on top, and serve.
1907 Charles Smith: Smacks and Smiles. Seite 125. Whisky Sling (cold).
Use a small bar glass.
1 tea-spoon sugar dissolved in half
wine-glass water.
1 or 2 small lumps of ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top,
and serve.
1907 Frank Newman: American-Bar. Seite 85. Rum Sling.
Verre no 10
Faire chauffer le verre no 10 :
2 cuillerées à café de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour faire
fondre le sucre,
le jus d’un quart de citron,
1 verre à madère de rhum.
Remplir le verre avec de leau bien chaude, remuer,
servir.
1907 Frank Newman: American-Bar. Seite 108. Whisky Sling.
Verre no 10
Mettre dans le verre no 10 quelques petits morceaux de
glace.
1 cuillerée à café de sucre en poudre,
1 cuillerée d’eau pour fondre le sucre,
1 verre à liqueur scotch whisky, jus d’un quart
de citron.
Adapter un gobelet en argent, frapper fortement, finir
avec eau, remuer, servir avec chalumeaux.
1907 Frank Newman: American-Bar. Seite 109. Whisky Sling (chaud).
Verre no 10
Chauffer le verre no 10:
2 cuillerées à café de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour fondre
le sucre,
jus d’un quart de citron,
1 verre à madère de white label, whisky.
Remplir le verre avec de l’eau bien chaude, remuer,
servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass.
One wine-glass Scotch whiskey.
One lump sugar.
One piece lemon peel.
Fill glass three-quarters full with boiling water,
grate nutmeg on top and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Hot Scotch Whisky Sling.
1/2 lump of sugar
3/4 glass of hot water
1 piece of lemon peel
100% Scotch whisky.
Grate a little nutmeg and
serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 61. Whiskey Sling.
1 lump of sugar
Enough water to dissolve
sugar
2 pieces of ice
100% of rye whiskey.
Stir with spoon, grate nut-
meg on top and serve.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Rum Sling, Hot.
Make the same as Hot Brandy Sling, with Jamaica rum substituted for
cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full
of boiling water, dissolve the sugar, fill the glass with cognac and serve with
grated nutmeg.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 46. Whiskey Sling, Hot.
Make the same as Brandy Sling, Hot, substituting the desired brand of
whiskey for cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full
of boiling water, dissolve the sugar, fill the glass with cognac and serve with
grated nutmeg.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 71. Sling, Cold.
Dissolve a cube of sugar in a little water and add a jigger of the
desired liquor and a piece of ice; stir, grate nutmeg over the top, add a
piece of twisted lemon peel and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, heiß.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es
mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit
Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue
ein wenig Muskat darauf.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen
Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen
Kristalleis und ein kleines Weinglas Scotch oder amerikanischen
Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grog-
glas und fülle es mit kaltem Wasser auf.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, heiß.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1909 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1909 Charlie Paul: American and Other Iced Drinks. Seite 62. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 29. 67 – Gin Sling.
This is a favourite drink. Fill half-pint tumbler
with chipped ice; put in a liqueur-glassful of plain
syrup; squeeze half a lemon in; add half glassful
of Old Tom gin, and fill up with soda-water. Then
place slice of lemon and orange on top, and serve
with straws.
1909 George J. Kappeler: Modern American Drinks. Seite 70. Hot Irish Sling.
Prepare same as Hot Irish Punch, leaving out
the lemon.
Seite 70. Hot Irish Punch.
A hot-drink glass half full-boiling water, two
lumps of cut-loaf sugar, the juice of a quarter of a
lemon, one jigger of Irish whiskey; mix, and add
a slice of lemon and a little grated nutmeg.
1909 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Sling.
Prepare same as Hot J amaica Rum Punch, but
leave out the lemon-juice and sliced lemon, add a
piece lemon-peel.
Seite 71. Hot Jamaica Rum Punch.
One lump of sugar in a hot-drink glass, add a
little lemon-juice, one slice lemon, one jigger of
Jamaica rum, fill up with boiling water; mix,
grate a little nutmeg on top.
1909 George J. Kappeler: Modern American Drinks. Seite 72. Hot Whiskey Sling.
One lump of sugar in a hot-drink glass half-full
boiling water, add one jigger of whiskey, a small
piece lemon-peel; mix and grate a little nutmeg
on top.
1909 George J. Kappeler: Modern American Drinks. Seite 102. Scotch Whiskey Sling (Cold).
Is made same as Cold Brandy Sling, using
Scotch whiskey in place of brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy; mix well, and grate nutmeg on top.
1909 George J. Kappeler: Modern American Drinks. Seite 102. Whiskey Sling (Cold).
Concoct sam e as Cold Brandy Sling, substitut-
ing plain whiskey for brandy.
Seite 101. Brandy Sling (Cold).
Dissolve one lump sugar in a little water in a
whiskey-glass, add a lump of ice and a jigger of
brandy; mix well, and grate nutmeg on top.
1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Whisky Sling.
Use hot whisky glass.
Dissolve one lump of sugar in a little water.
Add one jigger of rye whisky.
Fill glass with hot water and a squeezed
lemon peel.
1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Scotch Sling.
Same as whisky sling, except use Scotch
whisky in place of rye.
1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Irish Sling.
Same as whisky sling, except use Irish whisky
in place of rye.
1909 John Applegreen: Applegreen’s Bar Book. Seite 28. Hot Rum Sling.
Same as whisky sling, except use rum in place
of whisky.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass.
One wine-glass Scotch whiskey.
One lump Sugar.
One piece lemon peel.
Fill glass three-quarters full with boiling water,
grate nutmeg on top and serve.
1910 E. Moreno: Manual del cantinero. Seite 77. Hot whiskey sling.
Echese en un vaso pequeño lo siguiente:
Una cucharadita de azúcar disuelto en
agua caliente
Whiskey escocés ó americano . 1 copa
Llénense las dos terceras partes del vaso con agua
hirviendo y, después de haber rocíado la superficie
con un poco de nuez moscada, ofrézcase la bebida.
1910 E. Moreno: Manual del cantinero. Seite 77. Whiskey sling americano.
En un vaso pequeño echese lo que sigue:
Una cucharadita de azúcar disuelto en una
copia de agua
Whiskey americano . . . . 1 copa
Un pedacito de hielo.
Muévase el contenido con una cuchara y, después
de haberlo rociado con un dedito de nuez moscada,
ofrézcase la bebida.
1910 E. Moreno: Manual del cantinero. Seite 77. Whiskey sling escoces.
Echese en un vaso — uso grog — una copia de Whis-
key escocés; llénese lo que falta del vaso con agua
caliente, adórnesele con una cáscara de limón y
ofrézcase la bebida.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Hot Scotch Whiskey Sling.
1/2 lump of sugar
3/4 glass hot water
1 piece of lemon peel
100% Scotch whiskey
Grate a little nutmeg and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 93. Whiskey Sling.
1 lump of sugar
Enough water to dissolve sugar
2 pieces of ice
100% of rye whiskey.
Stir with spoon, grate nutmeg on top and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 29. Hot Whiskey Sling.
Use hot water glass.
1 lump of sugar and enough hot water to
dissolve it.
1 wine glass whiskey.
1 piece lemon peel.
Fill up glass with hot water; stir with
spoon; grate nutmeg on top.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 195. Hot Scotch Whiskey Sling.
Use hot-water glass.
One wine-glass Scotch whiskey.
One lump sugar.
One piece lemon peel.
Fill glass three-quarters full with boiling water,
grate nutmeg on top and serve.
1912 Charlie Paul: American and Other Iced Drinks. Seite 62. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 29. Gin Sling.
This is a favourite drink. Fill half-pint tumbler
with chipped ice; put in a liqueur-glassful of plain
syrup; squeeze half a lemon in; add hall glassful
of Old Tom gin, and fill up with soda-water. Then
place slice of lemon and orange on top, and serve
with straw.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 52. Scotch whisky Sling.
Prepárase en una copa de cristal:
Una copa de las que se bebe el Madera, de scoth
whisky.
Se llena de agua hirviendo.
Una rodaja de limón, y sírvase.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 53. Cold whisky Lhing.
(PREPARARLO EN UNA GRAN COPA)
Una cucharada pequeña de azúcar, disuelta con
un poco de agua (hasta media copa).
Dos ó tres trozos de hielo picado.
Una copa de las que se bebe el Madera, de
whisky.
Un poco de nuez moscada.
Muévase con la cuchara y sírvase.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 53. Hot whisky Lhing.
Prepárese en una copa fina de cristal:
Un terrón de azúcar.
Una copa de las de vino Madera de scotch-
whisky.
Una rodaja de limón.
Llénese de agua hirviendo y sírvase con un
poco de nuez moscada por encima.
1912 John H. Considine: The Buffet Blue Book. #106. Hot Whiskey Sling.
Use hot water glass; 1 lump sugar and
enough hot water to dissolve it; 1 wine
glass whiskey, 1 piece lemon peel. Fill up
glass with hot water; stir with spoon, grate
nutmeg on top.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.]
1 cuiller à café de sucre en poudre dissous dans
le verre à moitié rempli d’eau fraîche. Ajoutez:
3 morceaux de glace;
1 verre à madère de whisky.
Mélangez bien et servez avec un peu de mus-
cade râpée.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog]
1 morceau de sucre. AJoutez:
1 verre à madère de scotch whisky;
Un zeste de citron.
Remplissez d’eau bouillante et servez avec un
peu de muscade râpée.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Rum Sling, Hot.
Make the same as Hot Brandy Sling, with Jamaica rum substituted for
cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full
of boiling water, dissolve the sugar, fill the glass with cognac and serve with
grated nutmeg.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 46. Whiskey Sling, Hot.
Make the same as Brandy Sling, Hot, substituting the desired brand of
whiskey for cognac. (See Recipe No. 126.)
Seite 40. Brandy Sling, Hot.
Place a cube of sugar in a hot-water glass, fill the glass two-thirds full
of boiling water, dissolve the sugar, fill the glass with cognac and serve with
grated nutmeg.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 71. Sling, Cold.
Dissolve a cube of sugar in a little Water and add a jigger of the
desired liquor and a piece of ice; stir, grate nutmeg over the top, add a
piece of twisted lemon peel and serve.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 31. Hot Scotch Whisky Sling.
(A hot water glass.)
1 wineglass of Scotch whisky; 1 lump of sugar; a
piece of lemon peel; fill the glass 3/4 full of boil-
ing water; grate nutmeg on top.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 46. Whisky Sling (cold).
(A small bar glass.) 1
teaspoon of sugar, dissolved in 1/2 wineglass of water;
1 or 2 small lumps of ice; 1 wineglass of whisky.
Stir well, and grate nutmeg on top.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, heiss.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es
mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit
Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue
ein wenig Muskat darauf.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen
Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen
Kristalleis und ein kleines Weinglas Scotch- oder amerikanischen Whisky
hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grogglas und
fülle es mit kaltem Wasser auf.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, heiss.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1913 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 209. Rum-Sling.
Wie Brandy-Sling; gebrauche Rum statt Cognac.
Seite 31. Brandy-Sling.
Brandy-Sling. In Mischglas gebe man einen Teelöffel Zucker,
3 Spritzer Citronensaft und löse mit etwas Wasser auf,
füge hinzu: 1 Cocktailglas Cognac und einige Stücke
Eis, umrühren, in ein Slingglas seihen und mit kaltem
Wasser auffüllen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 245. Whisky-Sling.
Wie Brandy-Sling, gebrauche je nach Wunsch
Scotch oder Rye-Whisky.
Seite 31. Brandy-Sling.
Brandy-Sling. In Mischglas gebe man einen Teelöffel Zucker,
3 Spritzer Citronensaft und löse mit etwas Wasser auf,
füge hinzu: 1 Cocktailglas Cognac und einige Stücke
Eis, umrühren, in ein Slingglas seihen und mit kaltem
Wasser auffüllen.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 34. Hot Scotch Whiskey Sling.
1 jigger of Scotch whiskey in whiskey glass.
1 lump sugar.
1 piece lemon skin.
Fill glass 3/4 full hot water; serve with grated
nutmeg on top.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 35. Hot Whiskey Sling.
Substitute whiskey for brandy and proceed same
as for Brandy Sling.
Seite 34. Brandy Sling.
1 teaspoonful of bar sugar in large bar glass.
1 jigger brandy.
1 lump ice.
Stir; drop in a piece of lemon skin and serve
with grated nutmeg on top.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 35. Hot Rum Sling.
Substitute Jamaica rum for brandy and proceed
same as for Brandy Sling.
Seite 34. Brandy Sling.
1 teaspoonful of bar sugar in large bar glass.
1 jigger brandy.
1 lump ice.
Stir; drop in a piece of lemon skin and serve
with grated nutmeg on top.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 35. Cold Whiskey Sling.
1 teaspoon bar sugar dissolved. in whiskey glass.
1 lump ice.
1 jigger whiskey.
Stir and serve with grated nutmeg on top.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Irish Sling.
In Old Fashion Glass.
Crush 1 Lump Sugar.
Add 1 Jigger Irish Whiskey.
2 Small Lumps of Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Rum Sling.
1 Crushed Lump of Sugar in Old Fash-
ion Glass.
1 Jigger Jamaica Rum.
1 Lump of Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Scotch Sling.
1 Crushed Lump of Sugar in Old Fash-
ion Glass.
1 Jigger Scotch.
1 Orange Peel.
1 Lump of Sugar.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 127. Whiskey Sling.
In Old Fashion Glass.
Crush 1 Lump of Sugar.
Add 1 Jigger Bourbon.
1914 Anonymus: New Bartender’s Guide. Seite 32. Hot Rum Sling.
One teaspoonful fine sugar dissolved in a little
hot water.
One wine-glass of Jamaica rum.
Stir; twist in a piece of lemon; grate nutmeg
on top and serve.
1914 Anonymus: New Bartender’s Guide. Seite 32. Hot Scotch Whiskey Sling.
Use a large whiskey-glass.
Three-fourths full of hot water.
One lump of sugar (crushed with muddler).
One wine-glass of Scotch whiskey.
One piece of twisted lemon peel.
Grate nutmeg on top and serve.
1914 Anonymus: New Bartender’s Guide. Seite 33. Hot Whiskey Sling.
Same as Hot Brandy Sling, substituting whis-
key for brandy.
Seite 31. Hot Brandy Sling.
Use a hot water-glass.
One lump of sugar.
One wine-glass of brandy.
Fill glass two-thirds full of hot water; stir
well; twist a piece of lemon peel and grate a
little nutmeg on top and serve.
1914 Anonymus: New Bartender’s Guide. Seite 61. Whiskey Sling, Hot.
Use hot water-glass.
One lump of loaf sugar.
One wine-glass of whiskey.
Fill glass two-thirds full of hot water. Stir
well; twist a piece of lemon peel; grate a little
nutmeg on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 39. Hot Scotch Whiskey Sling.
(A hot water glass.) 1 wineglass of Scotch
whisky; 1 lump of sugar; a piece of lemon peel;
fill the glass 3/4 full of boiling water; grate nut-
meg on top.
1914 Anonymus: The Art of Mixing Them. Seite 60. Whisky Sling (cold).
(A small bar glass.) 1 teaspoon of sugar, dis-
solved in 1/3 wineglass of water; 1 or 2 small
lumps of ice; 1 wineglass of whisky. Stir well,
and grate nutmeg on top.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 72. Hot Rum Sling.
Made in the same way as a Cognac
Sling (No. 97), substituting Jamaica
rum. Dash with cinnamon.
Seite 70. Hot Cognac Sling.
Dissolve a lump of sugar in a little
hot water, and add one measure of cog-
nac. Then fill the glass with hot water,
and sprinkle lightly with cinnamon or
nutmeg.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 76. Hot Whiskey Sling.
Make the same as a Cognac Sling
(No. 97), substituting whiskey.
Seite 70. Hot Cognac Sling.
Dissolve a lump of sugar in a little
hot water, and add one measure of cog-
nac. Then fill the glass with hot water,
and sprinkle lightly with cinnamon or
nutmeg.
1914 Jacques Straub: Drinks. Seite 95. Irish Sling.
In old fashion glass.
Crush 1 lump sugar.
Add 1 jigger Irish whiskey.
2 small lumps of ice.
1914 Jacques Straub: Drinks. Seite 95. Rum Sling.
1 crushed lump of sugar in old fashion glass.
1 jigger Jamaica rum.
1 lump of ice.
1914 Jacques Straub: Drinks. Seite 95. Scotch Sling.
1 crushed lump of sugar in old fashion glass.
1 jigger Scotch.
1 orange peel.
1 lump of sugar.
1914 Jacques Straub: Drinks. Seite 95. Whiskey Sling.
In old fashion glass.
Crush 1 lump of sugar.
Add 1 jigger bourbon.
1915 John B. Escalante: Manual del cantinero. Seite 65. Ron Bacardi Sling.
(Ron bacardi eslin)
Procédase como para el “Gin Sling” empleando el ron
en lugar de la ginebra.
Seite 65. Gin Sling.
(Yin eslin)
Procédase como para el “Brandy Sling” empleando la
ginebra en lugar del coñac.
Seite 65. Brandy Sling.
(Brandi eslin)
USE UN VASO MEDlANO
[…]gase dos pedazos de hielo, y agréguese:
Azúcar en polvo . . . . . . . . . 1 cucharadita.
Coñac . . . . . . . . . . . . . . . . 1 copita.
Agua natural . . . . . . . . . . . . . 1 copita.
[Méz]clese toto con una cuchara, añádase un polvillo de
nuez moscada por arrriba y sírvase.
1915 John B. Escalante: Manual del cantinero. Seite 65. Whiskey Sling.
(Guisqui eslin)
Procédase como para el “Ron Bacardi Sling” emplean-
do el whiskey en lugar del ron.
1915 John B. Escalante: Manual del cantinero. Seite 66. Hot Ron Bacardi Sling.
(Jat ron bacardi eslin)
Precédase como para el “Hot Gin Sling” em-
pleando el ron en lugar de la ginebra.
Seite 66. Hot Gin Sling.
Precédase como para el “Hot Brandy Sling” empleando
la ginebra en lugar de la coñac.
Seite 65. Hot Brandy Sling.
(Jat brandi eslin)
Rocíese el vaso con agua caliente para evitar que se
raje, y agréguese:
Azúcar en cuadradillo . . . . . . . 1 turrón.
Coñac . . . . . . . . . . . 1 copa mediana.
Acábese de llenar el vaso con agua hirviendo, mézclese
bie con una cuchara, añadase un polvillo de nuez mos-
cada por arriba y sírvase.
1915 John B. Escalante: Manual del cantinero. Seite 66. Hot Whiskey Sling.
(Jat guisqui esIin)
Procédase como para el “Hot Ron Bacardi Sling” em-
pleando el whiskey en lugar del ron.
1916 Charlie Paul: Recipes of American and Other Drinks. Seite 60. Whiskey Sling.
Same as No. 67, substituting whiskey for gin.
Seite 29 (No. 67). Gin Sling.
Thiis a favourite drink. F ill half-pint
tumble with chipped ice; put in a liqueur-
glassful of plain syrup; squeeze half a lemon
in; add half glassful of Old Tom gin and fill up
with soda water. Then place slice of lemon
and orange on top and serve with straws.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 141. Irish Sling.
Use old-fashioned glass
Crush a lump of sugar
Add 100% Irish Whiskey
2 small lumps of ice.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 141. Rum Sling.
1 crushed lump of sugar in old fashioned glass
100% Jamaica
1 lump of ice.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 141. Scotch Sling.
1 crushed lump of sugar in old fashioned glass
100% Scotch Whiskey
1 orange peel
1 lump of sugar.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 142. Whiskey Sling.
1 lump of sugar
Enough water to dissolve the sugar
Drop squeezed lime in glass
100% Scotch Whiskey.
Fill glass with fizz water. Stir with spoon.
1918 Anonymus: „Home Brewed“ Wines and Beers and Bartender’s Guide. Seite 28. Whiskey Sling (Cold).
(Use small bar glass.)
One teaspoonful sugar dissolved in
1/2 wine-glass water; 1 or 2 lumps ice;
1 wine-glass whiskey.
Stir well, and grate nutmeg on top
and serve.
1920 Anonymus: Good Cheer. Seite 67. Irish Sling.
In old fashion glass.
Crush 1 lump sugar.
Add 1 shot Irish whiskey.
2 small lumps of ice.
1920 Anonymus: Good Cheer. Seite 67. Rum Sling.
1 crushed lump of sugar in old fashion glass.
1 shot Jamaica rum.
1 lump of ice.
1920 Anonymus: Good Cheer. Seite 67. Scotch Sling.
1 crushed lump of sugar in old fashion glass.
1 shot Scotch.
1 orange peel.
1 lump of sugar.
1920 Anonymus: Good Cheer. Seite 67. Whiskey Sling.
In old fashion glass.
Crush 1 lump of sugar.
Add 1 shot bourbon.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, heiß.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es
mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit
Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue
ein wenig Muskat darauf.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen
Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen
Kristalleis und ein kleines Weinglas Scotch oder amerikanischen
Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grog
glas und fülle es mit kaltem Wasser auf.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, heiß.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1920 Carl A. Seutter: Der Mixologist. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 67. Rhum Sling.
Come il Brandy Sling invece di Cognac
servite con del Rhum.
Seite 67. Brandy Sling.
In un bicchiere a grog, sciogliete un pez-
zo di zucchero con acqua bollente, aggiun-
gete un bicchiere a madera di Cognac, un
po’ di noce moscata e servite.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 68. Whysky Sling.
Come il Brandy Sling invece di Cognac
si serve con Whysky.
Seite 67. Brandy Sling.
In un bicchiere a grog, sciogliete un pez-
zo di zucchero con acqua bollente, aggiun-
gete un bicchiere a madera di Cognac, un
po’ di noce moscata e servite.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 68. Cold Whysky Sling.
Come il precedente invece d’acqua bol-
lente si serve con acqua fredda e 2 o 3 pez-
zi di ghiaccio in un bicchiere a bordeaux.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 68. Scotch Whysky Sling.
In un bicchiere a grog:
1 bicchiere a madera di Whysky
1 fettina di buccia di limone.
Riempite con acqua bollente.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.]
1 cuiller à café de sucre en poudre dissous dans
le verre à moitié rempli d’eau fraîche. Ajoutez:
3 morceaux de glace;
1 verre à madère de whisky.
Mélangez bien et servez avec un peu de mus-
cade râpée.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog.)
1 morceau de sucre. Ajoutez:
1 verre à madère de scotch whisky;
Un zeste de citron.
Remplissez d’eau bouillante et servez avec un
peu de muscade râpée.
1921 Adolphe Torelli: Guide du barman. Seite 42. Cold Whisky Sling.
Dans un verre à bordeaux
une cuillère à café de sucre en poudre, dissou-
dre dans un peu d’eau froide, un trait de jus
citron, un verre à madère de whisky Buchanan,
quelques petits morceaux de glace, remuer, sau-
poudrer, muscade et servez.
1921 Adolphe Torelli: Guide du barman. Seite 63. Hot Whisky Sling.
Dans un verre à grog,
deux morceaux de sucre, un verre à madère de
Scock Whisky, une zeste citron, remplir d’eau
bouillante, saupoudrer muscade et servez.
1921 Adolphe Torelli: Guide du barman. Seite 94. Rum Sling (Cold).
Dans un verre à grog, une
cuillère de sirop de sucre, un verre à madère
de rhum, deux cuillères de glace pilée, un zeste
de citron, emplir d’eau nature, remuer, saupou-
drer muscade et servez.
1921 Adolphe Torelli: Guide du barman. Seite 94. Rum Sling (Hot).
Dans un verre à grog une
cuillère à bouche sucre en poudre, un zeste de
citron, un verre à madère de rhum, passer noix
muscade, remplir avec eau bouillante et servez.
1921 Adolphe Torelli: Guide du barman. Seite 118. Whisky Sling.
(Cold ou Hot), suivant com-
me est demandé, se prépare dans un verre à
grog, une cuillère à café de sucre, un zeste de
citron, un verre à madère de whisky, emplir
d’eau (chaude ou glacée), passer la râpe mus-
cade et servez.
1921 Victor Hugo Himmelreich: American Drinks. Seite 64. Whisky Sling.
Lege in das Mischglas einige Stückchen klares Eis,
2 Teelöffel aufgelösten Zucker, 2 Teelöffel Citronensaft,
1 Cocktailglas Whisky, tüchtig rühren, seihe in Sling-
glas (siehe Abbildung) und fülle mit frischem kalten
Wasser auf.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 171. Rum Sling.
Behandelen als recept No. 583, neemt
echter in plaats van Cognac – Rum.
Seite 170. 583. Brandy Sling.
Het sap van een halven Citroen
Een dessertlepel gemalen ijs
1 Portglas Cognac
5 Druppen Sinaasappelsiroop
Met koud water bijvullen en roeren
Naar smaak een Citroenschijfje of
Mineraalwater.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 172. Whisky Sling.
Behandelen als recept No. 583, neemt
in plaats van Cognac – Canadianclub
Whisky.
Seite 170. 583. Brandy Sling.
Het sap van een halven Citroen
Een dessertlepel gemalen ijs
1 Portglas Cognac
5 Druppen Sinaasappelsiroop
Met koud water bijvullen en roeren
Naar smaak een Citroenschijfje of
Mineraalwater.
1923 P. Dagouret: Le barman universel. Seite 84. Slings.
Le sling est une grande boisson, variété de grog, qu’il
ne faut pas oublier de muscader.
Chaud, on le sert à l’eau bouillante, dans le verre
n° 6, ou dans le verre n° 3, muni d’un porte-verre.
Pour le préparer, réchauffer d’abord le verre.
Froid, on le sert a l’eau glacée, dans le verre n° 3
en y mettant quelques morceaux de glace ou de la glace
pilée. Donner des pailles.
Si le client n’indique pas qu’il désire son sling chaud
ou froid, il faut lui demander s’il le veut hot or cold.
1923 P. Dagouret: Le barman universel. Seite 85. Rhum Sling.
Dans le verre n° ,3 ou 6 :
Un morceau de sucre dissous ou sirop
Le jus d’un quart de citron.
1 verre à madère de rhum.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1923 P. Dagouret: Le barman universel. Seite 85. Whisky Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de whisky.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1924 A. Brehmer: Das Mixerbuch. Seite 126. Bourbon Sling.
Zubereitung wie bei Gin Sling, nur
nehme man Bourbon Whiskey an Stelle des Gin.
Seite 126. Gin Sling.
Man tue in ein Glas die dünne Scheibe
einer halben Zitrone, 1 Löffel voll Zucker, 1 Weinglas
voll besten Gin und geschabtes Eis, schüttle gut durch
und richte mit Strohhalm an.
1924 A. Brehmer: Das Mixerbuch. Seite 127. Whiskey Sling.
Zubereitung wie bei Gin Sling, nur
nehme man Whiskey an Stelle des Gin.
Seite 126. Gin Sling.
Man tue in ein Glas die dünne Scheibe
einer halben Zitrone, 1 Löffel voll Zucker, 1 Weinglas
voll besten Gin und geschabtes Eis, schüttle gut durch
und richte mit Strohhalm an.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Whisky-Sling, heiß.
In ein angewärmtes Grogglas gebe man 2 Stück Zucker, fülle es
mit Wasser 3/4 voll, löse den Zucker auf und gieße das Glas voll mit
Scotch- oder amerikanischem Whisky, je nach Wunsch, und streue
ein wenig Muskat darauf.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Whisky-Sling, kalt.
In ein Barglas gebe man 1/2 Eßlöffel Zucker und einige Tropfen
Zitronensaft, löse dieses mit etwas Wasser auf, füge einige Stückchen
Kristalleis und ein kleines Weinglas Scotch oder amerikanischen
Whisky hinzu. Mische gut mit einem Barlöffel, seihe es in ein Grog-
glas und fülle es mit kaltem Wasser auf.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Rum-Sling, heiß.
Wie Whisky-Sling, heiß. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 51. Rum-Sling, kalt.
Wie Whisky-Sling, kalt. Gebrauche St. Croix- oder Jamaika-Rum
statt Whisky.
1926 W. Slagter: Cocktails. Seite 204. Hot Slings.
De hier omschreven Slings kunnen ook
warm gedronken worden en zijn zeer aan
te bevelen. Men voegt er dan inplaats
van koud water, heet water bij en laat
het ijs weg. De Gold Sweet Harry Sling
kan zoo noodig even op vuur in kleine
pan gewarmd worden.
1926 W. Slagter: Cocktails. Seite 204. Rum Sling.
Behandelen als recept No. 719; neemt
echter inplaats van Cognac, Rum.
Seite 203. 719. Brandy Sling.
Het sap van een halven Citroen
Een dessertlepel gemalen ijs
1 Portglas Cognac
5 Druppen Sinaasappelsiroop.
Met koud water bijvullen en roeren.
Naar smaak ook wel met Mineraalwater
of Sodawater.
1926 W. Slagter: Cocktails. Seite 204. Whisky Sling.
Behandelen als recept No. 719; neemt
inplaats van Cognac, Whisky.
Seite 203. 719. Brandy Sling.
Het sap van een halven Citroen
Een dessertlepel gemalen ijs
1 Portglas Cognac
5 Druppen Sinaasappelsiroop.
Met koud water bijvullen en roeren.
Naar smaak ook wel met Mineraalwater
of Sodawater.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 55. Cold Whisky Sling.
Dans un verre à
bordeaux, une cuillère à café de sucre en poudre,
dissoudre avec un peu d’eau, ajouter un morceau
de glace, un verre à madère de Whisky, remuer,
saupoudrer de muscade et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 55. Columbia Sling.
Dans un shaker avec de
la glace pilée, une cuillère de sucre en poudre,
deux traits de jus de citron, un verre de Rhum,
un trait d’eau de Seltz, agiter, passer dans un
petit verre à pied, garnir d’un zeste de citron,
saupoudrer de muscade et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 87. Hot Whisky Sling.
Dans un verre à
grog, deux morceaux de sucre, un verre à madère
de Scotch-Whisky, un zeste de citron. Remplir
d’eau bouillante. Remuer, saupoudrer de muscade
et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Cold).
Dans un verre à grog,
une cuillère de sirop de sucre, un verre à madère
de Rhum, un zeste de citron, de la glace pilée,
Remplir d’eau, remuer, saupoudrer de muscade.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Hot).
Dans un verre à
grog , une cuillère de sucre, un zeste de citron, un
verre de Rhum, remplir d’eau bouillante et sau-
poudrer de noix muscade.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 181. Whisky Sling.
Dans un verre à pied, une
cuillère à café de sucre, un zeste de citron, un
verre de Whisky, remplir d’eau chaude ou d’eau
glacée, suivant désir. Saupoudrer de muscade.
Servir.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Irish Sling.
Disuélvase terrón de azúcar.
Vasito de whiskey Irlandés.
2 pedazos chicos de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Rum Sling.
Terrón de azúcar en vaso grande.
Vasito de ron.
Pedazo de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Scotch Sling.
Terrón de azúcar disuelto en vaso
grande.
Vasito de whiskey Escocés.
Cáscara de naranja.
Pedazo de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 153. Whiskey Sling.
Disuélvase terrón de azúcar.
Vasito de whiskey Bourbon.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 79. Whisky Sling.
This drink is made the same as Brandy
Sling, substituting Irish or Scotch whisky in
stead of brandy.
Seite 79. Brandy Sling.
Into a small tumbler put thirty drops of gum
syrup, or a teaspoonful of icing sugar, half a
wineglass of water, one wineglass of brandy,
and a small lump of ice; stir with a spoon, and
dust with nutmeg.
1927 Paul E. Lowe: Drinks. Seite 59. Hot Rum Sling.
Substitute rum tor brandy and pro-
ceed as for Hot Brandy Sling.
Seite 57. Hot Brandy Sling.
Fill hot water glass 2-3 full hot water.
1 lump cut-loaf sugar (crush with
nuddler).
1 piece lemon peel.
jigger brandy.
Stir; grate little nutmeg on top and
serve.
1927 Paul E. Lowe: Drinks. Seite 59. Hot Scotch Whiskey Sling.
Fill large whiskey glass 2-3 full hot
water.
1 lump sugar (crush with muddler).
1 jigger Scotch whiskey.
Twist a piece of lemon peel on top
and serve sprinkled with nutmeg.
1927 Paul E. Lowe: Drinks. Seite 59. Hot Whiskey Sling.
Substitute whiskey for brandy, and
proceed as for Hot Brandy Sling.
Seite 57. Hot Brandy Sling.
Fill hot water glass 2-3 full hot water.
1 lump cut-loaf sugar (crush with
muddler).
1 piece lemon peel.
jigger brandy.
Stir; grate little nutmeg on top and
serve.
1927 Paul E. Lowe: Drinks. Seite 94. Whiskey Sling.
Substitute whiskey for brandy and
proceed as for Brandy Sling.
Seite 32. Brandy Sling.
In a whiskey glass:
1 lump ice.
1 teaspoonful sugar dissolved in
little water.
1 jigger brandy.
Stir; twist in a piece of lemon peel;
grate nutmeg on top and serve.
1927 Pedro Chicote: El bar americano en España. Seite 137. Escoces-Sling (Caliente.).
Prepárese en vaso de whisky:
1 cucharada de azúcar en polvo.
1 copita de whisky escocés.
1rodaja de limón.
El resto, hasta llenar el vaso, se poue de agua
hirviendo; después se añade un poquito de nuez
moscada rallada y se sirve en el mismo vaso.
1927 Pedro Chicote: El bar americano en España. Seite 139. Whisky-Sling (Frio.).
Prepárese en un gran vaso de whisky:
3 ó 4 pedacitos de hielo.
1 cucharada de azúcar en polvo.
1 copita de whisky.
1 rodaja de limón.
El resto, hasta llenar el vaso de agua filtrada
fría, añadiendo un poquito de nuez moscada ra-
llada. Sírvase en el mismo vaso.
1928 Charles S. Warnock: Giggle Water. Seite 65. Whiskey Sling.
(Use small bar-glass)
Take 1 small teaspoonful of powdered white sugar
1 wine-glass of water
1 wine-glass of Bourbon or rye whiskey
Dissolve the sugar in the water, add the whiskey and
ice, stir thoroughly with a spoon. Grate a little nutmeg
on top, and serve.
1928 Charles S. Warnock: Giggle Water. Seite 65. Hot Whiskey Sling.
(Use medium bar-glass)
Take 1 small teaspoonful of powdered sugar
1 wine-glass of Bourbon or rye whiskey
Dissolve the sugar in the water, add the whiskey and
ice, stir thoroughly with a spoon. Grate a little nutmeg
on top, and serve.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 143. Hot Whiskey Sling.
Use small bar glass
One wineglass of whiskey.
FILL tumbler one-third full with boiling water, and grate
nutmeg on top.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 144. Whiskey Sling.
Use small bar glass
One small teaspoonful of One wineglass of Bourbon
powdered white sugar. or rye whiskey.
One wineglass of water.
DISSOLVE the sugar in the water, add the whiskey and ice,
stir thoroughly with a spoon. Grate a little nutmeg on top,
and serve.
1928 Pedro Chicote: Cocktails. Seite 325. Escoces-Sling (caliente).
Prepárese en vaso de whisky:
1 cucharada de azúcar en polvo.
1 copita de whisky escocés.
1 rodaja de limón.
El resto, hasta llenar el vaso, se pone de agua
hirviendo; después se añade un poquito de nuez
moscada rallada y se sirve en el mismo vaso.
1928 Pedro Chicote: Cocktails. Seite 326. Whisky-Sling (frio).
Prepárese en un gran vaso de whisky:
3 ó 4 pedacitos de hielo.
1 cucharada de azúcar en polvo.
1 copita de whisky.
1 rodaja de limón.
El resto, hasta llenar el vaso, de agua filtrada
fria, añadiendo un poquito de nuez moscada ra=
liada. Sírvase en el mismo vaso.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 55. Cold Whisky Sling.
Dans un verre à
bordeaux, une cuillère à café de sucre en poudre,
dissoudre avec un peu d’eau, ajouter un morceau
de glace, un verre à madère de Whisky, remuer,
saupoudrer de muscade et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 87. Hot Whisky Sling.
Dans un verre à
grog, deux morceaux de sucre, un verre à madère
de Scotch-Whisky, un zeste de citron. Remplir
d’eau bouillante. Remuer, saupoudrer de muscade
et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Cold).
Dans un verre à grog,
une cuillère de sirop de sucre, un verre à madère
de Rhum, un zeste de citron, de la glace pilée,
Remplir d’eau, remuer, saupoudrer de muscade.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 143. Rhum Sling (Hot).
Dans un verre à
grog, une cuillère de sucre, un zeste de citron, un
verre de Rhum , remplir d’eau bouillante et sau-
poudrer de noix muscade.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 181. Whisky Sling.
Dans un verre à pied, une
cuillère à café de sucre, un zeste de citron, un
verre de Whisky, remplir d’eau chaude ou d’eau
glacée, suivant désir. Saupoudrer de muscade.
Servir.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 47. Cold Whiskey Sling.
In a small bar-glass were placed one teaspoon of
sugar, one-half wine-glass of water, one or two small lumps of ice and
a wine-glass of whiskey. Well mixed with a spoon, a little nutmeg on
top and served.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 48. Hot Scotch Whiskey Sling.
In a hot water-glass one lump of sugar was
well dissolved with a little hot water. To this were added a wine-glass
of Scotch whiskey and some lemon peel. The glass filled with hot water
and stirred with a spoon, a little nutmeg grated on top and served.
1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 143. Hot Whiskey Sling.
Use small bar glass
One wineglass of whiskey.
Fill tumbler one-third full with boiling water, and grate
nutmeg on top.
1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 144. Whiskey Sling.
Use small bar glass
One small teaspoonful of One wineglass of Bourbon
powdered white sugar.
or rye whiskey.
One wineglass of water.
Dissolve the sugar in the water, add the whiskey and ice,
stir thoroughly with a spoon. Grate a little nutmeg on top,
and serve.
1929 P. Dagouret: Le Barman Universel. Seite 87. Rhum Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de rhum.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1929 P. Dagouret: Le Barman Universel. Seite 87. Whisky Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de whisky.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1929 Schürger Rezsö: A Mixer. Seite 20. Whisky Sling.
1 nagyobb pohárban (2 dl.) tele jéggel, 2 kis-
pohár cukorlé, 1/2 citromlé, 2 pohárka Whisky,
jól keverni, ásványvizzel megtölteni, felszolgálni.
1930 F. Koki: Cocktails. Whisky-Sling.
In ein angewärmtes Grogglas gebe man 2 Stück Würfelzucker,
fülle es mit heissem Wasser 3/4 voll, löse den Zucker auf und giesse das Glas
voll mit Scotch oder amerik. Whisky, je nach Wunsch u. streue ein wenig Muskat
darauf.
1930 F. Koki: Cocktails. Rum-Sling.
Wird zubereitet wie Whisky-Sling. Gebrauche Jamaika Rum statt Whisky.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 131. Gin Sling. Irish Sling. Rum Sling. Scotch Sling. Whiskey Sling.
Como el Brandy Sling, usándose los licores que
arriba se citan.
Seite 131. Brandy Sling.
Macháquese un terrón de azúcar en el vaso.
Pedazo de hielo.
Vasito de cognac.
Revuélvase y sírvase.
1930 Pedro Chicote: La ley mojada. Seite 345. Escoces-Sling (caliente).
Prepárese en vaso de whisky:
1 cucharada de azúcar en polvo.
1 copita de whisky escocés.
1 rodaja de limón.
El resto, hasta llenar el vaso, se pone de agua hir-
viendo; después se añade un poquito de nuez mos-
cada rallada y se sirve en el mismo vaso.
1930 Pedro Chicote: La ley mojada. Seite 346. Whisky-Sling (frío).
Se sirve en el mismo vaso que se ha preparado.
3 ó 4 pedacitos de hielo.
1 cucharada de azúcar en polvo.
1 copita de whisky.
1 rodaja de limón.
El resto, hasta llenar el vaso, de agua filtrada
fría, añadiendo un poquito de nuez moscada ralla-
da. Sírvase en el mismo vaso.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 127. Rum Sling.
Rum . . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . . 1 spoon
Sugar Syrup . . . 1 spoon Nutmeg . . . . . . . . . . to taste
Shake well with ice and strain into chilled cocktail glass. Add cracked ice,
chilled water to fill, grate nutmeg over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 128. Whisky Sling.
Whisky . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon
Sugar Syrup . . . . . 1 spoon Nutmeg . . . . . . . . . to taste
. Seltzer . . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add cracked ice, seltzer
to fill, grate nutmeg over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 135. Slings.
Choice of Liquor . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon
Sugar Syrup . . . . . . 1 spoon Hot Water . . . . . . . to fill
. Nutmeg . . . . . . . . . . to taste
Stir well in highball glass, adding hot water to fill. Grate nutmeg over
and serve with spoon.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 227. Whiskey Sling.
(whiskey)
One-half lump Sugar
One-half pony Water
One jigger Whiskey
Four or five drops Lemon Juice
One piece Lemon Peel
One lump Ice
Serve with spoon
1931 Dominique Migliorero: L’Art du Shaker. Seite 59. Rum Sling.
Voir Brandy Sling.
Seite 14. Brandy Sling.
Mettre dans un grand verre: quelques petits morceaux
de glace, jus d’un citron, 1 cuillerée à café de sucre en pou-
dre, 1 verre à liqueur de Cognac. Remplir le verre avec de
l’eau ordinaire. Bien remuer le tout et servir.
1931 Dominique Migliorero: L’Art du Shaker. Seite 74. Whisky Sling.
Voir Brandy Sling.
Seite 14. Brandy Sling.
Mettre dans un grand verre: quelques petits morceaux
de glace, jus d’un citron, 1 cuillerée à café de sucre en pou-
dre, 1 verre à liqueur de Cognac. Remplir le verre avec de
l’eau ordinaire. Bien remuer le tout et servir.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 66. Scoth Whisky Lhing (caliente).
Prepárese en una copa de cristal: Una copa de las que se
bebe el Madera, de scotch whisky, se llena de agua hirviendo,
una rodaja de limón, y sírvase.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 67. Cold Whisky Lhing.
(Prepararlo en una gran copa)
Una cucharada pequeña de azúcar, disuelta con un poco
de agua (hasta media copa), dos o tres trozos de hielo picado,
una copa de las que se bebe el Madera, de whisky, un poco
de nuez moscada. Muévase con la cuchara y sírvase
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 67. Hot Whisky Lhing (caliente).
Prepárese en una copa fina de cristal: Un terrón de azúcar,
una copa de las de vino Madera de scotch-whisky, una rodaja de
limón. Llénese de agua hirviendo y sírvase con un poco de nuez
moscada por encima.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 646. Slings.
(sortes de grogs)
Préparation des Slings froids.
— On introduit dans un shaker
une cuillerée de glace pilée, une
cuillerée à café de sucre en pou-
dre; le jus d’un quart de citron,
1 verre à madère de la liqueur
demandée; on remue fortement
le shaker dont on verse le con-
tenu dans un tumbler moyen
garni d’un zeste de citron. On
remplit le verre d’eau froide et
on ajoute une pointe de muscade.
Préparation des Slings chauds.
— Mettre dans un tumbler
moyen préalablement chauffé,
une cuillerée à café de sucre en
poudre, le jus d’un quart de ci-
tron, 1 verre à madère de la li-
queur demandée; puis on rem-
plit le tumbler d’eau bouillante,
on ajoute un zeste de citron et
une pointe de muscade.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 647. Rhum-sling.
1 cuillerée à café de sucre en poudre.
Jus d’un quart de citron.
1 verre à madère de rhum.
Zeste de citron. — Pointe de muscade.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 647. Whisky-sling.
1 cuillerée à café de sucre en poudre.
Jus d’un quart de citron.
1 verre à madère de whisky.
1931 Virginia Elliott & Phil D. Stong: Shake ’em Up. Seite 65. Hot Scotch Sling.
In a heavy whiskey glass dissolve one lump
of sugar in a little hot water. To this add a
wine glass of Scotch whiskey and a little lemon
peel. Fill the glass with hot water, dust a little
nutmeg on top and serve.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 51. Cold Whisky Sling.
[A préparer dans un grand verre à bordeaux.]
1 cuiller à café de sucre en poudre dissous dans
le verre à moitié rempli d’eau fraîche. Ajoutez:
3 morceaux de glace;
1 verre à madère de whisky.
Mélangez bien et servez avec un peu de mus-
cade râpée.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 52. Hot Whisky Sling.
[A préparer dans un verre à grog.]
4 morceau de sucre. Ajoutez:
1 verre à madère de scotch whisky;
Un zeste de citron.
Remplissez d’eau bouillante et servez avec un
peu de muscade râpée.
1932 William C. Feery: Wet Drinks for Dry People. Seite 19. Cold Whisky Sling.
2 ounces whisky.
Juice of 1/2 lemon.
1/2 ounce Vermouth flavor.
1 dash Angostura bitters.
Add ice and seltzer, stir and
serve.
1932 William C. Feery: Wet Drinks for Dry People. Seite 36. Hot Whisky Sling.
2 ounces whisky.
Light dash Angostura bitters.
Juice of 1/2 lemon.
1/2 ounce Vermouth syrup.
Stir with a long silver spoon
and add hot water to fill the
glass, stirring while the water is
being added.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 39. Whisky Sling (cold).
(Small bar glass)
1 tea-spoon sugar dissolved in half wine-glass water.
1 or 2 small lumps of ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 39. Hot Scotch Whisky Sling.
(Hot water glass)
A wine-glass Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 fun with boiling water; grate nutmeg
on top, and serve.
1933 Anonymus: Lest We Forget. Seite 55. Hot Scotch Whiskey Sling.
Use hot-water glass.
One wine-glass Scotch whiskey.
One lump sugar.
One piece lemon peel.
Fill glass three-quarters full with boiling
water, grate nutmeg on top and serve.
1933 Anonymus: The Bartender’s Friend. Seite 89. Hot Whiskey Sling.
Follow recipe for Brandy Sling (which
see), using whiskey in place of brandy,
and using hot water to fill in place of
water and ice.
Seite 51. Brandy Sling.
Brandy In a small tumbler dissolve a teaspoon-
Sugar ful of confectioner’s sugar with a jig-
Ice ger of water; add a jigger of brandy
Lemon Peel and a lump of ice. Stir well. Add a
Nutmeg twist of lemon peel and powdered nut-
Water meg.
1933 Anonymus: The Bartender’s Friend. Seite 145. Whiskey Sling.
Follow recipe for Brandy Sling, but
use rye whiskey in place of brandy.
Seite 51. Brandy Sling.
Brandy In a small tumbler dissolve a teaspoon-
Sugar ful of confectioner’s sugar with a jig-
Ice ger of water; add a jigger of brandy
Lemon Peel and a lump of ice. Stir well. Add a
Nutmeg twist of lemon peel and powdered nut-
Water meg.
1933 Antonio Josa: Cocktelera Universal. Seite 72. Sligns.
Prepárese en Cocktelera una cucharada de
hielo rayado.
Una cucharadita de azúcar en polvo.
El jugo de 1/4 de limón.
Una copita de las de Jerez del licor que
indica la fórmula.
Agítese bien y sírvase en un vaso, añadién-
dole una corteza de limón, terminando de
llenar el vaso con agua muy fría.
Floréese con nuez-moscada.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 62. Sling.
All Hot Slings are made in the same way,
substituting the desired liquors. Cold Slings
are made like the hot, substituting cold wa-
ter and ice.
Sling—Brandy, Hot. (use hot-water glass)
1 lump of sugar.
1 wineglass Brandy.
2/3 glass of hot water.
Stir well and add a piece of twisted lemon
peel. Top with a little grated nutmeg.
1933 George A. Lurie: Here’s How. Seite 137. Rum Sling.
Rum . . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon
Sugar Syrup . . . . 1 spoon Nutmeg . . . . . . . . . to taste
Shake well with ice and strain into chilled cocktail glass.
Add cracked ice, chilled water to fill, grate nutmeg over and
serve.
1933 George A. Lurie: Here’s How. Seite 137. Whisky Sling.
Whisky . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . . 1 spoon
Sugar Syrup . . . . 1 spoon Nutmeg . . . . . . . . . to taste
. Seltzer . . . . . . . to fill
Stir well with ice and strain into highball glass. Add cracked
ice, seltzer to fill, grate nutmeg over and serve.
1933 George A. Lurie: Here’s How. Seite 146. Slings.
Choice of Liquor Lemon . . . . . . . . 1 spoon
. . . . . . . . . . . 1 1/2 jiggers Hot Water . . . . . to fill
Sugar Syrup . . . . . .1 spoon Nutmeg . . . . . . . to taste
Stir well in highball glass, adding hot water to fill. Grate
nutmeg over and serve with spoon.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 79. Hot Scotch Whiskey Sling.
1/2 lump of sugar
3/4 glass hot water
1 piece of lemon peel
1 jigger Scotch whiskey
Grate a little nutmeg, and serve.
1933 Harry Todd: Mixer’s Guide. Seite 101. Hot Rum Sling.
One teaspoonful of fine sugar dissolved in a little hot water.
One wine glass of Jamaica rum.
Stir; twist in a piece of lemon; grate nutmeg on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 101. Hot Scotch Whisky Sling.
Use a large whisky glass.
Three-fourths full of hot water.
One lump of sugar (crushed with muddler).
One wine glass of Scotch whisky.
One piece of twisted lemon peel.
Grate nutmeg on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 101. Hot Whisky Sling.
Same as Hot Brandy Sling, substituting whisky for brandy.
Seite 100. Hot Brandy Sling.
Use a hot water glass.
One lump of sugar.
One wine glass of brandy.
Fill glass two-thirds full of hot water; stir well; twist a piece of
lemon peel and grate a little nutmeg on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 102. Hot Whisky Sling.
Use hot water glass.
One lump of loaf sugar.
One wine glass of whisky.
Fill glass two-thirds full of hot water. Stir well; twist a piece
of lemon peel; grate a little nutmeg on top and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 210. Irish Sling.
(Use old-fashioned glass)
Crush a lump of sugar
Add 100% Irish whisky
2 small lumps of ice
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 210. Rum Sling.
1 crushed lump of sugar in old-fashioned glass
100% Jamaica rum
1 lump of ice
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 211. Scotch Sling.
1 crushed lump of sugar in old-fashioned glass
100% Scotch whisky
1 orange peel
1 lump of sugar
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 211. Whisky Sling.
1 lump of sugar
Enough water to dissolve the sugar
Drop squeezed lime in glass.
100% Scotch whisky
Fill glass with fizz water. Stir with spoon.
1933 John F. Driscoll: The Home Bartender. Seite 28. Slings.
Crush one cube of sugar in a Glass with one teaspoon
of Water. Add one cube of Ice. Then add, Liquor. Crush
a Piece of Lemon, or Orange Peel top if desired. Stir
with Spoon. Serve.
1933 John F. Driscoll: The Home Bartender. Seite 28. Bacardi Sling.
Crush 1 cube of Sugar in old fashioned glass with bar
masher, pour 1 jigger Bacardi Rum over same, also one
rind lemon and cube of ice. Stir with Spoon and Serve
1933 John F. Driscoll: The Home Bartender. Seite 28. Bourbon Sling.
Crush 1/2 cube sugar with bar-masher in old fashioned
glass, then pour 1 jigger bourbon whiskey into same, also
crushed lemon, cube of ice. Stir with Spoon and Stir.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 28. Whiskey Sling.
Old fashioned glass
Crush 1 lump of sugar
Lemon peel
Piece of ice
2 oz. whiskey
Other Slings can be made with Brandy, Gin, Scotch Whiskey
and Rum in place of whiskey.
1933 P. Dagouret: Le barman universel. Seite 87. Rhum Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de rhum.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1933 P. Dagouret: Le barman universel. Seite 87. Whisky Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de whisky.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1933 R. C. Miller: The American Bar Guide. Seite 42. Hot Whiskey Sling.
(Use small bar glass)
1 wine-glass of whiskey.
Fill tumbler one-third full of boiling water and grate
nutmeg on top.
1933 Virginia Elliott: Quiet Drinking. Seite 68. Whiskey Sling.
In a small glass place one teaspoon of soft sugar,
one-half wine glass of water, a lump of ice and a wine
glass of whiskey. Mix well with a spoon and grate
a little nutmeg on top.
1933 Virginia Elliott: Quiet Drinking. Seite 69. Hot Whiskey Sling.
In a thick glass dissolve one lump of sugar in a
little hot water. Add a wine glass of whiskey and a
twist of lemon peel. Fill the glass with boiling water.
Stir and serve with grated nutmeg.
Hot slings may be made of brandy and gin, eliminating
the lemon peel.
1933 Virginia Elliott: Quiet Drinking. Seite 71. Hot Scotch Sling.
In a low heavy glass dissolve one lump of sugar
in a little hot water. To this add a wine glass of
Scotch and a twist of lemon peel. Fill the glass with
boiling water and dust with grated nutmeg.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Irish Sling.
In old fashion glass Crush 1 lump sugar
1 jigger Gin 2 lumps of ice
1 jigger Irish Whisky
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Rum Sling.
1 lump sugar in old fashion 1 jigger Jamaica Rum
glass Lump of ice
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Scotch Sling.
1 lump sugar in old fashion 1 orange peel
glass 1 lump sugar
1 jigger Scotch
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 121. Whisky Sling.
In old fashion glass Add 1 jigger Bourbon
Crush 1 lump sugar
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 60. Whisky Sling (Cold).
(Use small bar glass.)
1 teaspoon sugar dissolved in 1/2 wine-glass water.
1 or 2 lumps ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 60. Hot Scotch Whisky Sling.
(Use whisky glass.)
A wine-glass of Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water; grate nutmeg
on top, and serve.
1934 Anonymus: The Mixer of Beverages, Wines, Liquors. Seite 10. Whiskey Sling.
(Use small glass)
1 small teaspoonful of powdered sugar
1 wine glass of water
1 wine glass of Bourbon or Rye Whiskey
Dissolve the sugar in the water, add the Whiskey
and ice, stir thoroughly with a spoon. Grate a
little nutmeg on top, and serve.
1934 Anonymus: The Mixer of Beverages, Wines, Liquors. Seite 10. Hot Whiskey Sling.
(Use medium glass, Hot)
1 small teaspoonful of powdered sugar
1 wine glass of Bourbon or Rye Whiskey
Dissolve the sugar in a little hot water, add the
Whiskey, and fill the glass two thirds full of boiling
water. Grate a little nutmeg on top, and serve.
1934 A. T. Neirath: Rund um die Bar. Seite 89. Slings und Toddies.
Die Slings und Toddies stellen sehr alte Bezeichnungen dar,
rangieren unter die Gruppe der langen Getränke und
können sowohl kalt, als auch heiß zubereitet werden.
Kennzeichnend für diese Art Getränke ist, daß für sie,
wenn sie kalt serviert werden, nur gewöhnliches Wasser
Verwendung findet. Jedoch ist es gewiß, daß man bei
Entstehung dieser Getränke auch künstliches Mineralwasser
verwendet hätte, wenn dieses damals schon bekannt gewesen
wäre. Kalt serviert fügt man diesen Getränken ein größeres
Stückchen Eis zu, ebenso gehört stets etwas Zuckerlösung
hinein. Für die heiße Zubereitung wird wie bei den Grogs
verfahren.
1934 A. T. Neirath: Rund um die Bar. Seite 286. Slings.
Sling als Getränkebezeichnung dürfte von „Schluck” oder
schlingen, schlucken hergeleitet sein, wie das Wort Sling
in diesem Falle übersetzt werden kann. Sicherlich ist die
Bezeichnung infoige eines zufäliigen Ausdrucks entstanden
und hat sich auf diese Weise eingebürgert.
Aus der Zusammensetzung der Slings kann geschlossen
werden, daß er der primitive Vorläufer aller mit Sodawasser
verdünnten Spirituosen-Getränke gewesen ist.
Die Slings werden sowohl heiß, als auch kalt getrunken und
ihr Grundstoff ist Gin, Whisky, Brandy oder Rum.
Hier das allgemein gültige Rezept:
1 Teelöffelvoll Zucker in etwas Wasser aufgelöst, dazu
1 Cocktailglas Gin, Rye Whisky, Weinbrand oder Rum
in einen Tumbler gegeben und mit Wasser aufgefüllt.
Beim kalten Sling gibt man 1—2 Stücke Eis dazu
und beim heißen Sling verwendet man kochendes
Wasser.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 225. Hot Scotch Whiskey Sling.
(Use a hot water glass.)
1 piece of lump sugar;
3/4 glass of hot water;
1 piece of lemon peel;
1 wine glass of Scotch whiskey;
Stir up well with a spoon, grate a little nutmeg on
top, and serve.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 239. Cold Whiskey Sling.
(Use a small bar glass.)
1 teaspoonful of sugar;
1/2 wine glass of water, dissolve well;
1 or 2 small lumps of ice;
1 wine glass of whiskey;
Mix well, gratea little nutmeg on top, and serve.
This is an old-fashioned drink, generally called for
by old gentlemen.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 45. Slings – Hot.
Brandy.
Bourbon.
Gin.
Rye.
Scotch.
All made the same way.
Use a hot water glass. Place a toddy spoon in glass.
One cube sugar dissolved in a little hot water.
One jigger liquor.
Fill glass with boiling water, twist a strip of lemon peel on top
and drop in.
Stir lightly and sprinkle a little nutmeg on top.
Serve the toddy spoon with the drink.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 48. Whiskey Sling.
Same as Gin Sling, using Four Roses or Paul Jones
Whiskey. If you’re a bred-in-the-barrel whiskey lover, I’m sure you’ll prefer
this number to its gin cousin.
Seite 48. Gin Sling.
Dissolve 1 teaspoon of Sugar in a little water, 1 jigger Paul
Jones Four Star Gin, 1 lump of Ice. Put in highball glass and fill with either
plain or carbonated water. If served hot, use Pilsener beer glass and sprinkle
Nutmeg on top. I’m not very familiar with this as yet. I MUST catch up on
my bar work!
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Whisky Sling.
Same as Brandy Sling, substituting any Whisky for
brandy.
Seite 113. Brandy Sling.
Use for this a heavy tumbler to receive two ounces of
(any) brandy, a tablespoon of “gum,” a piece of yellow lemon
rind, and a piece of orange rind, both tweaked before dropping
into glass. Fill glass two thirds full of hot water. Stir
thoroughly and dust a pinch of cinnamon or grated nutmeg,
or both, on top of fluid before drinking.
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Rum Sling.
Same as Brandy Sling, substituting two ounces of Rum.
Seite 113. Brandy Sling.
Use for this a heavy tumbler to receive two ounces of
(any) brandy, a tablespoon of “gum,” a piece of yellow lemon
rind, and a piece of orange rind, both tweaked before dropping
into glass. Fill glass two thirds full of hot water. Stir
thoroughly and dust a pinch of cinnamon or grated nutmeg,
or both, on top of fluid before drinking.
1934 Tom and Jerry. How to Mix Drinks. Seite 60. Whisky Sling (Cold).
(Use small bar glass.)
1 teaspoon sugar dissolved in 1/2 wine-glass water,
1 or 2 lumps ice.
1 wine-glass whisky.
Stir well, and grate nutmeg on top, and serve.
1934 Tom and Jerry. How to Mix Drinks. Seite 60. Hot Scotch Whisky Sling.
(Use whisky glass.)
A wine-glass of Scotch whisky.
A lump of sugar.
A piece of lemon peel.
Fill glass 3/4 full with boiling water; grate nutmeg
on top, and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 227. Rum Sling.
Rum . . . . . . . . . . . . . . 1 1/2 jiggers Sweet-Sour . . . . . . . . . 2 spoons
. Nutmeg . . . . . . . . . . . to taste
Shake well with ice and strain into chilled cocktail glass. Add cracked ice,
chilled water to fill, grate nutmeg over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 228. Whisky Sling.
Whisky . . . . . . . . . . . . 1 1/2 jiggers Nutmeg . . . . . . . . . . . . to taste
Sweet-Sour . . . . . . . . 2 spoons Seltzer . . . . . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add cracked ice, seltzer
to fill, grate nutmeg over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 233. Slings.
Choice of Liquor . . . 1 1/2 jiggers Hot Water . . . . . . . . . . to fill
Sweet-Sour . . . . . . . 1/2 jigger Nutmeg . . . . . . . . . . . . to taste
Stir well in highball glass, adding hot water to fill. Grate nutmeg over
and serve with spoon.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Irish Sling.
In old fashion glass.
Crush 1 lump of sugar.
Add 1 shot Irish whiskey.
2 small lumps of ice.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Rum Sling.
1 crushed lump of sugar in old fashion glass.
1 shot Jamaica rum.
1 lump of ice.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Scotch Sling.
1 crushed lump of sugar in old fashion glass.
1 shot Scotch.
1 orange peel.
1 lump of sugar.
1935 Adrian: Cocktail Fashions of 1936. Seite 99. Whiskey Sling.
In old fashion glass.
Crush one lump of sugar.
Add 1 shot bourbon.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 98. Sling.
SLING: Name, but not the drink itself, ascribed to the German
schlingen, meaning “swallow,” not from the English verb meaning to
“hurl”—down.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 98. Whiskey Sling.
Half lump Sugar in half pony Water
One jigger Whiskey
Four or five drops Lemon Juice
One piece Lemon Peel; Ice (spoon)
1935 Anonymus: Cocktails Recommended. Whiskey Sling.
1 glass CALVERT Whiskey
1/2 jigger Water
5 drops Lemon Juice
1/2 lump of Sugar
Crush the Sugar in Water, add the Whiskey
and Lemon Juice, pour into a small highball
glass containing a cube of ice, fill with Fizz
Water, and garnish with a twist of Lemon
Peel.
1935 Anonymus: The Art of Mixing Drinks. Seite 128. Hot Scotch Whisky Sling.
1 Jigger Scotch whisky
1 Lump of sugar
Fill glass 3/4 full with boiling water, grate
nutmeg on top.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 207. Slings.
The cold and hot Slings are very old drinks. They are the fore-
runners of the present day Cobblers and Fizzes.
The cold Sling is prepared in the old-fashioned Cocktail glass, just
like the Toddy. Sugar dissolved in water, with the desired spirits
added and poured into an H. B., medium Tumbler or other me-
dium Bar glass, then filled up with cold water.
The hot Sling however is filled up with hot water, to which some
grated nutmeg has been added. Serve with a Bar spoon.
Les Slings chauds ou froids sont les boissons les plus originales et
les précurseurs des Cobblers et Fizzes d’aujourd’hui.
Le Sling froid est préparé dans le verre à cocktail, vieille façon,
comme le Toddy, done faites dissoudre du sucre dans I’eau, balan-
cez avec I’alcool demandé, versez dans un H. B. ou un Tumbler
moyen et remplissez avec de I’eau froide.
Le Sling chaud se prépare avec de I’eau chaude, et est servi avec
la cuiller à bar et poudré de muscade.
Die kalten und heissen Slings sind Urgetränke und die Vorläufer
der heutigen Cobblers und Fizzes. Der kalte Sling wird im old-
fashioned Cocktailglas zubereitet wie der Toddy, also Zucker mit
Wasser aufgelöst, gemischt mit den gewünschten Spirituosen, in ein
H.B. medium Tumbler (mittleres Barglas) hinübergegossen und mit
kaltem Wasser aufgefüllt. Der heisse Sling dagegen mit heissem
Wasser; er wird mit Barlöffel serviert. Muskat darauf streuen.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 208. Whisky Sling.
1 Lump of Sugar
dissolve with Water
1 Lump of Ice
1 Wineglass Whisky
balance cold Water
H. B. glass
1936 Anonymus: Cocktails and Appetizers. Seite 23. Whiskey Sling.
1 glass Whiskey
1/2 jigger Water
1/2 lump of Sugar
Crush the Sugar in Water, add the Whiskey and Lemon Juice,
pour into a small highball glass containing a cube of ice, fill
with Vichy or Carbonated Water, and garnish with Lemon
Peel.
1936 Elvezio Grassi: 1000 Misture. Seite 180. Whisky Sling.
Lo si prepara come il Bran-
dy Sling, al posto del Co-
gnac mettere Whisky Rye.
Seite 180. Brandy Sling.
Versate in un tumbler medio:
1 cucchiaino zucchero
1 bicchiere da vermouth di
Cognac
5 pezzetti di ghiaccio
Riempire di seltz
Cospargere di Moscata, e ser-
vire con buccia limone e
pagliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 170. Whisky Sling.
1 glass rye or Bourbon 1/2 lump of sugar
whisky 6 to 8 drops of lemon juice
1/2 glass water 1 split of sparkling water
Crush the sugar in a small tumbler, add the water,
whisky, and lemon juice, cracked ice, sparkling water, and
a twist of lemon peel.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 66. Gin, Rum or Whiskey Sling.
the same as Brandy Sling except use liquor chosen.
Seite 66. Brandy Sling.
In heated tumbler: two lumps
of Sugar dissolved in little
boilling water, a dash Angos-
tura Bitters, the juice of one-
half Lemon, one glass of Bran-
dy; add boiling water to suit
taste and serve.
Seite 89. Brandy Sling.
In tumbler: three or four
pieces of Ice, a dash of An-
gostura Bitters, the juice of
one-half Lemon, a teaspoon
of Sugar, one glass of Brandy;
fill with plain water, shake
well and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 109. Slings.
El Sling, de gran similitud con el Grog, agrega a los ele-
mentos de éste ralladuras de nuez moscada.
Puede tomarse caliente o frío.
Su particularidad estriba en el contraste que ofrecen
al paladar la nuez moscada y los licores.
Los más comunes, llevan preferentemente Jerez, Opor-
to, Ajenjo, Whisky, Gin, Ron y Cognac.
1937 R. de Fleury: 1800 – And All That. Seite 317. Slings.
The same method is
used with all of these,
the only difference be
ing the base. They can
be served either hot, by
using Boiling Water, or
cold, by Cold Water
and Ice.
1937 R. de Fleury: 1800 – And All That. Seite 318. Irish Sling.
Crush a lump of Sugar
in an Old Fashion
Glass and add —
1 Oz. Irish Whisky
2 Small lumps of Ice
1937 R. de Fleury: 1800 – And All That. Seite 318. Rum Sling.
Crush a lump of Sugar
in an Old Fashion
Glass and add —
1 Oz. Jamaica Rum
and a lump of Ice
1937 R. de Fleury: 1800 – And All That. Seite 318. Scotch Sling.
Crush a lump of Sugar
in an Old Fashion
Glass and add —
1 Oz. Scotch Whisky
A Piece of Orange Peel
and a lump of Ice
1937 R. de Fleury: 1800 – And All That. Seite 319. Whisky Sling.
Crush a lump of Sugar
in an Old Fashion Glass
and add 1 oz. of Bour-
bon Whisky.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 189. Rum Sling.
Macháquese un terrón de azúcar en el vaso.
Un pedazo de hielo.
Un vasito de BACARDI.
Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 189. Scotch Sling.
Macháquese un terrón de azúcar en el vaso.
Un pedazo de hielo.
Un vasito de whiskey WHITE LABEL.
Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 190. Whiskey Sling.
Macháquese un terrón de azúcar en el vaso.
Un pedazo de hielo.
Un vasito de whiskey Rye o Bourbon.
Revuélvase.
1938 Anonymus: Cocktails. Seite 27. Whiskey Sling.
1 Peel of Lemon
1 Jigger Dry Gin or Whiskey
1 Teaspoon Sugar
Serve in a large glass with syphon and lump
of Ice.
1938 Bud Caroll: Popular Drinks of Today. Seite 40. Whisky Sling.
Whisky . . . . . . . . . . . 1 jigger Lemon . . . . . . . . . . 1 spoon
Sugar . . . . . . . . . . . . 1 spoon Nutmeg . . . . . . . . . to taste
. Seltzer . . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add
cracked ice. Seltzer to fill, grate Nutmeg over and
serve.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 164. Slings.
Die Slings sind einfache Mischungen von Wasser,
Zucker und irgendeinem Branntwein. Sie werden
seltener mit einem feineren Likör gemischt, da bei
ihnen die Schärfe des Branntweingeschmacks als
besonderes Merkmal stärker hervortreten soll.
Das Eis wird den Slings als haselnußgroße Stück-
chen (3 bis 4 Stück) beigefügt.
Da die Mischungen sich nur auf den vorhandenen
Branntwein stützen, so dürfen hier einige Rezepte
genügen.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 164. Whisky-Sling.
Das gleiche Verfahren wie vorstehend, mit dem
Unterschiede, daß hier statt Kognak Whisky ge-
nommen wird.
Seite 164. Kognak-Sling.
1 Eßlöffel Orangenzucker,
1 Mignonglas Orangensaft und
1 Portweinglas Kognak
in einem Glase vermischen, mit kaltem Wasser auf-
füllen und mit einigen Eisstückchen versehen.
1938 Robert Vermeire: L’art du cocktail. Seite 91. Slings.
Les « Slings » se font chauds ou froids et
selon la liqueur de base indiquée, soit gin,
whisky, brandy, etc.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 78. Toddies, Clings, and Flips.
While we apply the name Toddy to that drink in
which we mix whiskey, gin, rum, or brandy with a little
sugared water, the original toddy was a far different
drink from that which we now imbibe under the same
name.
“Toddy” originally was the fermented sap obtained
from the incised spathes of various species of palms,
especially the wild date palm, and used as a beverage in
tropical countries. A Hindustani word, tart in the begin-
ning, it later became tarrie, then tary, terry, tadie, taddy,
toddey, toddie and, finally as we know it today, toddy.
Toddy is just another name for Sling, or vice versa.
For example a Hot Whiskey Sling calls for a lump of
sugar in a half-glassful of boiling water, a jigger of
whiskey, a small piece of lemon peel and a grating of
nutmeg. Now if you want a Hot Whiskey Toddy, du-
plicate the above and omit the nutmeg.
Some like’em hot, some like’em cold, some like’em
with gin, some with brandy, some with Scotch. But in
any case the addition or omission of nutmeg makes the
difference between toddy and sling.
The Kentucky Toddy is composed of a lump of sugar,
a little water, a twist of lemon peel, a full jigger of Bour
bon, a lump of ice, and a lot of stirring.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 80. Slings.
A Sling, so we are told by long-ago writers, is “an
American drink composed of brandy, rum, or other
spirit, and water, sweetened and flavored,” and had noth-
ing to do with “the slings and arrows of outrageous for-
tune,” so feelingly bespoken by Hamlet in his morose
soliloquy.
As long ago as 1788 a certain shipwrecked scribe re-
corded that he and his mates found “a case-bottle filled
with Holland’s [gin], of which each of us took a sling.”
This indicates the word originally had the same mean-
ing as “draught,” “pull,” or “swig,” as Americans de-
scribe the swigging of a healthy mouthful from a jug.
A Bitter Sling, quite a favorite in the old days as an
electioneering potion, was described in 1806 thus: “a
stimulating liquor composed of spirits of any kind, sugar,
water, and bitters.”
1940 Charles: The Cocktail Book. Seite 120. Rum Sling.
Prepare as for Gin Sling, using rum instead of dry gin.
Seite 120. Gin Sling.
3/4 gill of dry gin,
Sugar syrup according to taste.
Put the ingredients in a tumbler containing a lump of
ice. Fill up with water or soda water as desired.
1940 Charles: The Cocktail Book. Seite 121. Whisky Sling.
Prepare as for Gin Sling, using Scotch whisky instead
of dry gin.
Seite 120. Gin Sling.
3/4 gill of dry gin,
Sugar syrup according to taste.
Put the ingredients in a tumbler containing a lump of
ice. Fill up with water or soda water as desired.
1940 Pedro Talavera: Los secretos del cocktail. Seite 54. Columbia S. Ling.
En la cocktelera, unos pedacitos de hielo.
1 cucharadita de azúcar.
1/3 limón exprimido.
10 gotas de Curaçao La Campana.
1 copa de Ron Bacardí.
Agítese bien, y se pasa aI vaso núm. 3.
1940 Pedro Talavera: Los secretos del cocktail. Seite 188. Ron Sling cocktail.
Póngase en el vaso núm. 10:
1 cucharadita de azúcar.
1/4 limón exprimido.
1 copa die Ron Negrita.
Llfenese de agua caliente.
1940 Pedro Talavera: Los secretos del cocktail. Seite 220. Whisky Sling.
Prepárese en el vaso núm. 10:
1/3 de hielo molido.
1 cucharadita de azúcar.
1/2 limón exprimido.
1 copa de Whisky Pandy.
Llénese de agua muy fría.
1940 Pedro Talavera: Los secretos del cocktail. Seite 220. Whisky Sling, caliente.
Prepárese en el vaso núm. 10:
1 cucharadita de azúcar.
1/2 limón exprimido.
1 copa de Whisky Antiquary.
1 raja de limón.
Llénese de agua muy caliente.
1943 Oscar Haimo: Cocktail Digest. Seite 68. Irish Sling.
Same as Gin Sling except use Irish
Whisky.
Seite 68. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with carbonic
Twist of lemon peel
Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 68. Rum Sling.
Same as Gin Sling except use Jamaica
Rum.
Seite 68. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with carbonic
Twist of lemon peel
Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 68. Scotch Sling.
Same as Gin Sling except use Scotch
and Orange Peel
Seite 68. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with carbonic
Twist of lemon peel
Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 69. Whiskey Sling.
Same as Gin Sling except use Whiskey
Seite 68. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with carbonic
Twist of lemon peel
Stir.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 78. Toddies, Slings, and Flips.
While we apply the name Toddy to that drink in
which we mix whiskey, gin, rum, or brandy with a little
sugared water, the original toddy was a far different
drink from that which we now imbibe under the same
name.
“Toddy” originally was the fermented sap obtained
from the incised spathes of various species of palms,
especially the wild date palm, and used as a beverage in
tropical countries. A Hindustani word, tari in the begin
ning, it later became tarrie, then tary, terry, tadie, taddy,
toddey, toddie and, finally as we know it today, toddy.
Toddy is just another name for Sling, or vice versa.
For example a Hot Whiskey Sling calls for a lump of
sugar in a half-glassful of boiling water, a jigger of
whiskey, a small piece of lemon peel and a grating of
nutmeg. Now if you want a Hot Whiskey Toddy, du-
plicate the above and omit the nutmeg.
Some like’em hot, some like’em cold, some like’em
with gin, some with brandy, some with Scotch. But in
any case the addition or omission of nutmeg makes the
difference between toddy and sling.
The Kentucky Toddy is composed of a lump of sugar,
a little water, a twist of lemon peel, a full jigger of Bour-
bon, a lump of ice, and a lot of stirring.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 80. Slings.
A Sling, so we are told by long-ago writers, is “an
American drink composed of brandy, rum, or other
spirit, and water, sweetened and flavored,” and had noth-
ing to do with “the slings and arrows of outrageous for-
tune,” so feelingly bespoken by Hamlet in his morose
soliloquy.
As long ago as 1788 a certain shipwrecked scribe re-
corded that he and his mates found “a case-bottle filled
with Holland’s [gin], of which each of us took a sling.”
This indicates the word originally had the same mean-
ing as “draught,” “pull,” or “swig,” as Americans de-
scribe the swigging of a healthy mouthful from a jug.
A Bitter Sling, quite a favorite in the old days as an
electioneering potion, was described in 1806 thus: “a
stimulating liquor composed of spirits of any kind, sugar,
water, and bitters.”
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 97. Slings.
* 1 jigger Liquor
2 dashes Angostura Bitters
Serve in Highball glass with cracked ice. Fill
with Soda Water, garnish with a twist of Lemon
Peel. Stir.
* Gin, Brandy, Rum, Scotch, Bourbon or Rye.
1944 Oscar Haimo: Cocktail Digest. Seite 81. Irish Sling.
Same as Gin Sling except use Irish
Whisky
Fill with Sparkling Canada Dry Water.
Seite 81. Gin Sling.
1 1⁄2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with Sparkling Canada Dry water
Twist of lemon peel
Stir.
1944 Oscar Haimo: Cocktail Digest. Seite 82. Rum Sling.
Same as Gin Sling except use Jamaica
Rum
Fill with Sparkling Canada Dry Water.
Seite 81. Gin Sling.
1 1⁄2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with Sparkling Canada Dry water
Twist of lemon peel
Stir.
1944 Oscar Haimo: Cocktail Digest. Seite 82. Whiskey Sling.
Same as Gin Sling except use Whiskey
Fill with Sparkling Canada Dry Water.
Seite 81. Gin Sling.
1 1⁄2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with Sparkling Canada Dry water
Twist of lemon peel
Stir.
1945 Anonymus: 25 recetas selectas para cocktails … por Four Roses. Whiskey Sling.
Disuelva 1 cucharadita de azúcar en un
poco de agua. Añádale 1 1/2 onza de Four Roses y un trozo de hielo.
Vierta la mezcla en un vaso para highball y llénelo con agua pura
o agua gaseosa. (También se puede servir caliente, polvoreado
con nuez moscada).
1945 George Gardner: How to be a bartender. Seite 68. Hot Scotch Whiskey Sling.
Use whiskey glass.
Hot water; fill glass 3/4 full.
Scotch whiskey, 1 wineglass.
Sugar, 1 lump.
Lemon peel, 1 piece.
Serve with nutmeg on top.
1945 George Gardner: How to be a bartender. Seite 68. Hot Whiskey Sling.
Prepare same as Brandy Sling, Hot,
substituting whiskey for brandy.
Seite 67. Hot Brandy Sling.
Use hot water glass.
Hot water; fill glass 2-3 full.
Lemon peel, 1 piece.
1945 George Gardner: How to be a bartender. Seite 68. Hot Rum Sling.
Prepare same as Brandy Sling, Hot,
substituting Jamaica rum for brandy.
Seite 67. Hot Brandy Sling.
Use hot water glass.
Hot water; fill glass 2-3 full.
Lemon peel, 1 piece.
1945 George Gardner: How to be a bartender. Seite 68. Cold Whiskey Sling.
Use small bar glass.
Ice, 2 lumps.
Sugar, 1 teaspoonful dissolved in lit-
tle water.
Whiskey, 1 wineglass.
Stir well and serve with nutmeg on
top.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 42. Cuban Sling.
1 Teaspoon Sugar
1 Oz. Seltzer
2 Oz. Cuban Rum
1 Lemon peel
1 Orange peel
Stir well with ice and strain.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 42. Whiskey Sling.
1 Teaspoon Sugar in
1 Teaspoon Water
1 1/2 Oz. Rye Whiskey
2 Cubes of Ice
Fill glass with Seltzer.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 58. Rum Sling.
1 1/2 oz. Jamaica rum
2 dashes Angostura hitters
Serve in highball glass with cracked ice.
Fill with carbonic. Twist of lemon peel.
Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Irish Sling.
Same as Gin Sling except use Irish
Whiskey
Fill with Sparkling Canada Dry Water.
Seite 89. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with Sparkling Canada Dry Water
Twist of lemon peel
Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Rum Sling.
Same as Gin Sling except use Rum
Fill with Sparkling Canada Dry Water.
Seite 89. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with Sparkling Canada Dry Water
Twist of lemon peel
Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Whiskey Sling.
Same as Gin Sling except use Whiskey
Fill with Sparkling Canada Dry Water.
Seite 89. Gin Sling.
1 1/2 oz. Gin
2 dashes Angostura Bitters
Serve in highball glass with
cracked ice
Fill with Sparkling Canada Dry Water
Twist of lemon peel
Stir.
1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 115. Hot Rum Sling.
Close your eyes for a moment and picture a
small fire beside a skating pond, with snow-laden
pines rising in the background. A little pot of
boiling water sends steam into the frosty air. Some-
one pulls out a little bag of sugar, someone else
produces a lemon and a bottle of bitters from his
pocket, another donates a bottle of rum, and tin
cups appear mysteriously. A pleasant way to ward
off frostbite.
2 lumps sugar
Dash of Angostura bitteis
1/2 lemon
2 ounces Jamaica rum (Red Heart or Myers’s)
Boiling water
Dissolve sugar with a little boiling water in a
cup; add bitters, the juice of the lemon, rum, and
boiling water, and stir.
1947 A. Vermeys: Cocktails. Seite 84. Slings.
N’est en réalité qu un grog qu’il ne faut pas
oublier de muscader; cependant, tandis que le
grog ne se sert que chaud, le Slings se sert
chaud ou froid pour Brandy Gin Rhum,
Whisky Sling. 1 morceau de sucre dissous
ou sirop; jus d’un quart de citron, 1 verre de
l’alcool demandé. Emplir d’eau bouillante ou
glacée; zeste de citron. Muscader.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 90. Slings.
Brandy.
Im Tumbler: In tumbler:
3 oder 4 Stücke Eis 3 or 4 pieces of ice
1 Spritzer Angostura Bitter 1 dash Angostura Bitters
Saft einer 1/2 Zitrone juice of 1/2 lemon
1 Teelöffel Zucker 1 teapsoon of sugar
1 Glas Brandy 1 glass of Brandy
füllen mit klarem Wasser fill with plain water, stir well
und gut umrühren
Gin, Rum oder jeder Whisky Gin, Rum or either Whisky
Sling genau so wie Brandy Sling the same as Brandy
Sling, aber mit der jeweils Sling except use liquor
erwählten Flüssigkeit chosen
1947 Pedro Chicote: Cocktails mundiales. Seite 317. Escoces-Sling (caliente).
Prepárese en vaso de whisky:
Una cucharada de azúcar en polvo.
Una copita de whisky escocés.
Una rodaja de limón.
El resto, hasta llenar el vaso, se pone de agua hir-
viendo; después se añade un poquito de nuez mos-
cada rallada y se sirve en el mismo vaso.
1947 Pedro Chicote: Cocktails mundiales. Seite 318. Whisky-Sling (frío).
Prepárese en vaso de cristal.
3 ó 4 pedacitos de hielo.
Una cucharada de azúcar en polvo.
Una copita de whisky.
Una rodaja de limón.
El resto, hasta llenat el vaso, de agua filtrada fría,
añadiendo un poquito de nuez moscada rallada. Sír-
vase en el mismo vaso.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 55. Cold Whisky Sling.
Dans un verre à
bordeaux, une cuillère à café de sucre en poudre,
dissoudre avec un peu d’eau, ajouter un morceau
de glace, un verre à madère de Whisky, remuer,
saupoudrer de muscade et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 87. Hot Whisky Sling.
Dans un verre à
grog, deux morceaux de sucre, un verre à madère
de Scotch-Whisky, un zeste de citron. Remplir
d’eau bouillante. Remuer, saupoudrer de muscade
et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 143. Rhum Sling (Cold).
Dans un verre à grog,
une cuillère de sirop d e sucre, un verre à madère
de Rhum, un zeste de citron, de la glace pilée,
Remplir d’eau, remuer, saupoudrer d e muscade.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 143. Rhum Sling (Hot).
Dans un verre à
grog, une cuillère de sucre, un zeste de citron, un
verre de Rhum, remplir d’eau bouillante et sau-
poudrer de noix muscade.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 181. Whisky Sling.
Dans un verre à pied, une
cuillère à café de sucre, un zeste de citron, un
verre de Whisky, remplir d’eau chaude ou d’eau
glacée, suivant désir. Saupoudrer de muscade.
Servir.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 298. Slings and Toddies.
The dictionaries define both Slings and Toddies as
“mixtures of sweetened spirits and water.” While
Slings have always been served both hot and cold, the
Toddy was originally a hot drink only. Today, how-
ever, Toddies, as well as Slings, are served both hot
and cold. Slings are usually made with lemon and
either sugar or some sweet liqueur. Toddies usually
contain a thin slice of lemon or a piece of lemon peel
but no lemon juice. Also, they usually contain one or
more spices, such as cinnamon, cloves, or nutmeg.
These differences, however, are merely incidental and,
when served hot, it is difficult, if not impossible, to dis-
tinguish between a Sling and a Toddy. One distinction
between the cold drinks is that Toddies are usually
made with plain water. Slings with charged water or
ginger ale.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 299. Irish Sling. Rum Sling. Scotch Sling. Whisky Sling.
1 teaspoonful Sugar Syrup
2 teaspoonfuls Lemon Juice
3 ounces of the selected Liquor
Combine the above in a goblet or large Highball glass.
Fill the glass with chilled, charged water for a cold
Sling or with boiling water for a hot Sling. Some
recipes omit the lemon juice. Others omit both the
lemon juice and sugar and use a few dashes of An-
gostura. Some recipes also call for dusting the top with
nutmeg. Query, is it then a Sling or a Sangaree?
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 94. Hot Scotch Whiskey Sling.
1/2 lump of sugar
3/4 glass hot water
1 piece of lemon peel
1 jigger Scotch whiskey
Grate a little nutmeg, and serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 431. Gin Sling, Irish Sling, Rum Sling, Scotch Sling, Whisky Sling.
Prepáranse todos, como el
Brandy Slíng, pero en vez
del brandy, se le echa el li-
cor que su propio título in-
dica.
Seite 430. Brandy Sling.
En vaso grueso antiguo:
Macháquese un terrón de
azúcar.
Pedazo de hielo.
Vasito de coñac.
Revuélvase y sírvase.
1948 P. Dagouret – Le Barman Universel 10. Seite 88. Slings.
Le sling est une grande boisson, variété de grog, qu’il
ne faut pas oublier de muscader.
Chaud, on le sert à l’eau bouillante, dans le verre
n° 6, ou dans le verre n° 3, muni d’un porte-verre
Pour le préparer, réchauffer d’abord le verre.
Froid, on le sert à l’eau glacée, dans le verre, n° 3
en y mettant quelques morceaux de glace ou de la glace
pilée. Donner des pailles.
Si le client n’indique pas qu’il désire son sling chaud
ou froid, il faut lui demander s’il le veut hot or cold.
1948 P. Dagouret – Le Barman Universel 10. Seite 89. Rhum Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de rhum.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1948 P. Dagouret – Le Barman Universel 10. Seite 89. Whisky Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de whisky.
Emplir d’eau bouillante ou glacée
Zeste de citron. Muscader. Servir.
1948 P. Dagouret – Le Barman Universel 11. Seite 88. Slings.
Le sling est une grande boisson, variété de grog, qu’il
ne faut pas oublier de muscader.
Chaud, on le sert à l’eau bouillante, dans le verre
n° 6 , ou dans le verre n° 3, muni d’un porte-verre.
Pour le préparer, réchauffer d’abord le verre.
Froid, on le sert à l’eau glacée, dans le verre n° 3
en y mettant quelques morceaux de glace ou de la glace
pilée. Donner des pailles.
SI le client n’indique pas qu’il désire son sling chaud
ou froid, il faut lui demander s’il le veut hot or cold.
1948 P. Dagouret – Le Barman Universel 11. Seite 89. Rhum Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de rhum.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1948 P. Dagouret – Le Barman Universel 11. Seite 89. Whisky Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de whisky.
Emplir d’eau bouillante ou glacée
Zeste de citron. Muscader. Servir.
1948 Trader Vic: Bartender’s Guide. Seite 319. Hot Rum Sling.
2 lumps sugar Juice 1/2 lemon
1 dash Angostura bitters 2 oz. Jamaica rum
. Boiling water
Dissolve sugar with a little boiling water in a cup; add bit
ters, lemon juice, rum, and boiling water; stir.
1948 Trader Vic: Bartender’s Guide. Seite 319. Hot Slings.
Dissolve two lumps sugar in a preheated tumbler with a little
boiling water; add a dash of Angostura bitters, the juice of 1/2
lemon, 2 oz. brandy, and stir; fill with boiling water. Note:
Gin, rum, or whisky may be substituted for the brandy.
1948 Trader Vic: Bartender’s Guide. Seite 395. Sangarees and Slings.
Sangarees are tall drinks, made like Old-Fashioneds
but without bitters, and are usually topped with a
dash of nutmeg. Slings, on the other hand, in their
simpler versions, are pointed up with bitters or a
similar type of flavoring and resemble enlongated
Old-Fashioneds with the addition of a little lemon
juice. With the exception of the Singapore Slings,
this entire group of drinks has little merit.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 275. Die Slings.
Die Slings sind punschähnliche Getränke, die man kalt
und warm zubereiten kann. In unserem Lande sind sie
nicht sehr populär, und man kann es sich ersparen, sie auf
der Barkarte aufzuführen. Man serviert sie entweder in
Ballongläsern oder in Groggläsern. Barlöffel beilegen.
Grundrezept für kalte Slings: In einem Ballonglas löst
man 2—3 Barlöffel Zucker mit etwas kaltem Wasser auf,
gibt dann einige kleine Stückchen Roheis, 1 Barlöffel Gre-
nadinesirup, den Saft von 1/2 Zitrone und 1 Glas (50 Gr.)
der gewünschten alkoholischen Flüssigkeit hinzu. Recht
gut umrühren und mit kaltem Wasser auffüllen.
Grundrezept für heisse Slings: In einem Grogglas löst
man 3—4 Barlöffel Zucker mit etwas heissem Wasser auf,
gibt dann den Saft von 1/2 Zitrone und 1 Glas (50 Gramm)
der im Rezept vorgeschriebenen alkoholischen Ingredienz
hinzu und füllt auf mit kochendem Wasser. Man reibt eine
Idee Muskatnuss auf das fertige Getränk.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 431. Rum-Sling.
Wird gleich zubereitet wie «Brandy-Sling».
Seite 316. Brandy-Sling (kalt).
In einem Slingglas löst man 1 Esslöffel Zucker mit
etwas kaltem Wasser auf, gibt einige kleine Stück-
chen Roheis, den Saft von 1/4 Zitrone, 1 Barlöffel Gre-
nadine und 1 Glas Cognac hinzu. Sehr gut umrühren
und auffüllen mit frischem Wasser.
Seite 316. Brandy-Sling (warm).
In einem Slingglas löst man mit etwas heissem Wasser
1 Esslöffel Zucker auf und fügt den Saft von 1/4 Zitrone
und 1 Glas Cognac hinzu. Gut umrühren, auffüllen mit
heissem Wasser und eine Idee Muskatnuss auf das fer-
tige Getränk reiben.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 442. Sling.
Dies ist ein «long-drink» und wird im Grogglas oder
einem dicken Weinglas mit Stiel serviert. »Slings»
können warm und kalt serviert werden. (Siehe Grund-
rezepte.)
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 465. Whisky-Sling (kalt).
In ein Barglas gibt man mehrere kleine Stücke Roheis,
1 d. Zitronensaft, 2 Barlöffel Zucker, 1/4 Grenadine und
1 Glas Whisky. Man rührt so lange, bis sich der Zucker
vollständig aufgelöst hat und seiht es ohne Eis in
einen mittleren Tumbler. Auffüllen mit kaltem Wasser.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 465. Whisky-Sling (warm).
In einem Grogglas löst man mit etwas warmem Wasser
ein Esslöffel Zucker auf, giesst 1/4 Grenadine und ein
Glas Whisky hinzu und füllt auf mit kochendem Was-
ser. Man reibe eine Idee Muskatnuss auf das fertige
Getränk.
1949 P. Dagouret: Le Barman Universel. Seite 88. Slings.
Le sling est une grande boisson, ariété de grog, qu’il
no faut pas oublier de muscader.
Chaud, on le sert à l’eau bouillante, dans le verre
n° 6, ou dans le verre n° 3, muni d’un porte-verre.
Pour le préparer, réchauffer d’abord le verre.
Froid, on le sert à l’eau glacée, dans le verre n° 3
en y mettant quelques morceaux de glace ou de la glace
pilée. Donner des pailles.
SI le client n’indique pas qu’il désire son sling chaud
ou froid, 11 faut lui demander s’il le veut hot or cold.
1949 P. Dagouret: Le Barman Universel. Seite 89. Rhum Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de rhum.
Emplir d’eau bouillante ou glacée.
Zeste de citron. Muscader. Servir.
1949 P. Dagouret: Le Barman Universel. Seite 89. Whisky Sling.
Dans le verre n° 3 ou 6:
Un morceau de sucre dissous ou sirop.
Le jus d’un quart de citron.
1 verre à madère de whisky.
Emplir d’eau bouillante ou glacée
Zeste de citron. Muscader. Servir.
1949 Wilhelm Stürmer: Cocktails by William. Seite 73. Slings.
Leicht und süß tänzelt mit spielerischem Schritt der Sling auf unseren Bar-
tisch, ein angenehmer und appetitanregender Happen für die Freunde des
Dionysos. Er ist einfach und schnell geboren. Du zerkleinerst nur ein Stück
Zucker mit einem Teelöffel Wasser und einem Stück Eis. Dann gibst Du
die nötige Dosis „Geist” aus der Flasche hinzu, würzt ihn mit einer auf
seinem munteren Spiegel schwimmenden Zitronen- oder Orangenschale
und: vor dem Trinken das Umrühren nicht vergessen!
Haben wir einen kalten Wintertag, so rate ich Dir, nimm heißes Wasser
und schenke dem Sling durch ein wenig geriebene Muskatnuß eine
pikante Seele.
SCOTCH WHISKY SLING
Verfahre wie oben angegeben,
verwende Scotch Whisky.
1949 Wilhelm Stürmer: Cocktails by William. Nach Seite 108. Sling.
Foto
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 135. Hot Rum Sling.
2 lumps Sugar
1 dash Angostura Bitters
Juice 1/2 Lemon
2 oz. Jamaica Rum
Boiling Water
Dissolve sugar with little
boiling water. Add bitters,
lemon juice, rum, and boil-
ing water and stir.
1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 140. Georgetown Demerara Rum Sling.
THE GEORGETOWN DEMERARA RUM SLING, from the
GEORGETOWN CLUB, in BRITISH GUIANA
This little Club is so typically British-Colonial, and makes a com-
plete contrast set against memory of those huge masonry palaces that
house famous Latin Clubs throughout South America. This Sling, we
might mention, is a local Englishman’s trans-mixture of the world-
famous Singapore Gin Sling. And remember 1 thing: this drink must
be very cold indeed in order not to appear too sweet.
1 1/2 to 2 oz 151-Proof Demerara Rum
1 scant pony Cherry Heering
Juice 1/2 small lemon or whole lime, lime best
Dash of Angostura
Shake hard with big ice and strain into small highball glass, cap
with well-chilled club soda. Stir once; and finally — if you so wish — hit
with 2 or 3 dashes of Benedictine for aroma. Serve with straws and let
the Benedictine float on top where it will do most good. The citric
juice may be increased or decreased, to suit you. A scarlet cherry or 2,
and stick of sun-ripe pineapple, are usual garnish.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 48. Bourbon Sling.
1 lump sugar
1 teaspoon water
1 jigger bourbon
1 piece twisted lemon peel
1 lump ice
Dissolve sugar in water in an old-fashioned glass.
Add bourbon, lemon feel and ice. Stir. Add
grated nutmeg, and serve with small spoon.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 212. Rum Sling.
1 jigger rum
Lump sugar
1 teaspoon water
Twist lemon peel
Lump ice
Dissolve sugar in water. Add ingredients. Stir.
Add grated nutmeg, and serve with small spoon
in whisky glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 213. Rye Sling.
1 jigger rye whisky
Lump sugar
1 teaspoon water
Piece twisted lemon peel
Lump ice
Stir. Add grated nutmeg,
spoon in whisky glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 226. Sling.
1 jigger liquor desired
Lump sugar
Nutmeg
Teaspoon water
Twist lemon peel
Use whichever liquor you prefer. A sling is served
in a whisky glass. Dissolve sugar in water. Add
liquor and lemon peel, grated nutmeg on top.
1952 Anonymus: Cocktails. Seite 116. Gin, Rum ou Whisky Sling.
Comme le Brandy sling, en remplaçant le
cognac par du gin, du rhum, ou du
whisky.
Seite 116. Brandy Sling.
Dans un tumbler chauffé:
Deux morceaux de sucre,
Dissoudre dans un peau d’eau bouillante,
Ajouter un trait d’Angustura bitters, le jus
d’un demi-citron, un verre de cognac.
Ajouter de l’eau bouillante suivant les
goûts et servir.
1952 Charles: The Cocktail Bar. Seite 120. Rum Sling.
Prepare as for Gin Sling, using rum instead of dry gin.
Seite 120. Gin Sling.
3/4 gill of dry gin,
Sugar syrup according to taste.
Put the ingredients in a tumbler containing a lump of
ice. Fill up with water or soda water as desired.
1952 Charles: The Cocktail Bar. Seite 121. Whisky Sling.
Prepare as for Gin Sling, using Scotch whisky instead
of dry gin.
Other slings may be prepared in exactly the same way
with bases such as applejack brandy, brandy, etc.
Seite 120. Gin Sling.
3/4 gill of dry gin,
Sugar syrup according to taste.
Put the ingredients in a tumbler containing a lump of
ice. Fill up with water or soda water as desired.
1953 Anonymus: Manual del bar. Seite 293. Whisky-Sling.
. Jugo de medio Limón.
Preparado y servido en 1 cucharadita de Azúcar.
un vaso de Whisky, con 1 medida de Whisky.
unos pedacitos de hielo. Se termina de leenar con Soda.
1953 Anonymus: Manual del bar. Seite 294. Rhum-Sling.
. Jugo de medio Limón.
Preparado y servido en 1 cucharadita de Limón.
un vaso de Whisky, con 50 gramos de Rhum Blanco.
unos pedacitos de hielo. Se termina de leenar con Soda.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 145. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon
Brandy, Rum and Whisky slings are made the same
as Gin Sling. Use Spirit desired instead of Gin.
Seite 145. Gin Sling (original recipe).
Gin Sling (original recipe)
Dissolve 1 teaspoonful of
Sugar in water. (Grenadine
is sometimes used in place
of Sugar.)
2 ozs. of Gin.
1 Lump of Ice.
Fill with Water and Stir.
Seite 145. Hot Gin Sling.
1 teaspoonful of Sugar.
2 ozs. of Gin.
Juice of 1/2 Lemon.
Fill with Hot Water.
Stir and Grate Nutmeg on top.
Gin slings are very old drinks, usually attributed to far
distant places of warm climate. The origin is not too
certain however and we refer readers to the Section on
Collins. It might well be that the story quoted there
might have some connection with the origin of the Sling
also. However, there is little doubt that the Singapore
Gin sling had its original home at the famous Raffles
Hotel, Singapore.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 300. Slings and Toddies.
The dictionaries define both Slings and Toddies as “mixtures of
sweetened spirits and water.” While Slings have always been served
both hot and cold, the Toddy was originally a hot drink only. Today,
however, Toddies, as well as Slings, are served both hot and cold.
Slings are usually made with lemon and either sugar or some sweet
liqueur. Toddies usually 298contain a thin slice of lemon or a piece of
lemon peel but no lemon juice. Also, they usually contain one or
more spices, such as cinnamon, cloves, or nutmeg. These differences,
however, are merely incidental and, when served hot, it is difficult, if
not impossible, to distinguish between a Sling and a Toddy. One
distinction between the cold drinks is that Toddies are usually made
with plain water. Slings with charged water or ginger ale.
APPLEJACK SLING or 1 teaspoonful Sugar Syrup
or BRANDY SLING or 2 teaspoonfuls Lemon Juice
GIN SLING or 3 ounces of the selected Liquor
IRISH SLING or
RUM SLING or
SCOTCH SLING or
WHISKY SLING
Combine the above in a goblet or large Highball glass. Fill the glass
with chilled, charged water for a cold Sling or with boiling water for a
hot Sling. Some recipes omit the lemon juice. Others omit both the
lemon juice and sugar and use a few dashes of Angostura. Some recipes
also call for dusting the top with nutmeg. Query, is it then a Sling
or a Sangaree?
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 152. Whiskey Sling.
Dissolve 1 Teaspoon Powdered
Sugar in Teaspoon of Water
2 oz. Old Mr. Boston Rye or Bourbon
Whiskey
2 Cubes of Ice
Serve in Old Fashioned Cocktail glass
and stir. Twist of Lemon Peel on top
and drop in glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 35. Slings.
Ces long drinks se servant froids ou chauds, peuvent être
considérés comme une variété de grog. Ils se préparent directement
dans un verre à collins avec jus de citron, liqueur, sucre ou sirop,
muscade, et glace s’il y a lieu. Suivant le cas, ils se complètent avec
Soda, eau glacée ou bouillante.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 83. Rhum Sling.
Dans un verre à collins:
Sucre, 1/2 jus de citron, un
verre de Rhum, compléter
avec de l’eau bouillante ou
glacée, ajouter un zeste de
citron, muscader.
Opérer de la même façon
avec Cognac, Gin, Whisky,
etc…
1953 S. S. Field: The American Drinking Book. Seite 227. Rum Sling.
2 ounces of Puerto Rican Rum, 2 dashes of Bitters.
Serve in a highball glass with cracked ice. Fill with soda and top with
a twist of lemon peel.
This simple version is merely a highball with
bitters. Any spirit can be used.
1954 Eddie Clark: King Cocktail. Seite 18. Sling.
A long drink of the Collins type. Can contain mineral
water or fresh water. Some varieties include liqueurs.
Seite 17. Collins.
A tall iced drink, containing spirits, sugar and lemon
or lime juice. Served in a glass of about 14 oz. Very refresh
ing drink at any time, especially after a heavy night before.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 145. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon
Brandy, Rum and Whisky slings are made the same
as Gin Sling. Use Spirit desired instead of Gin.
Gin slings are very old drinks, usually attributed to far
distant places of warm climate. The origin is not too
certain however and we refer readers to the Section on
Collins. It might well be that the story quoted there
might have some connection with the origin of the Sling
also.
Seite 145. Gin Sling (original recipe).
Dissolve 1 teaspoonful of
Sugar in water. (Grenadine
is sometimes used in place
of Sugar.)
2 ozs. of Gin.
1 Lump of Ice.
Fill with Water and Stir.
Seite 145. Hot Gin Sling.
1 teaspoonful of Sugar.
2 ozs. of Gin.
Juice of 1/2 Lemon.
Fill with Hot Water.
Stir and Grate Nutmeg on top.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 149. Slings.
Les Slings présentent beaucoup de ressemblance avec les
Rickies et se dégustent aussi bien chauds que froids. Les ingrédients
prescrits par les recettes sont généralement complétés d’eau froide,
mais celle-ci peut être remplacée par du soda, même par du cham-
pagne frappé.
Les slings froids sont servis dans des tumblers ou des verres à
ballon, toujours accompagnés d’une cuiller à long manche. Cer-
taines de ces boissons sont frappées au shaker ou remuées au
mélangeur électrique.
Les slings chauds sont servis dans des verres à grog.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 150. Whisky Sling (froid).
2 cuill. à thé sirop de sucre
2-3 morceaux de glace
1/4 Grenadine
1 verre Scotch Whisky
En remuant compléter d’eau
froide.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 150. Whisky Sling (chaud).
2 cuill. à thé sirop de sucre
1/4 Grenadine
1 verre Scotch Whisky
En remuant compléter d’eau
chaud. Event, pincée de
noix de muscade.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 36. Cold whisky cling.
1 verre de Whisky
1 cuillerée de sucre
Poudrer de muscade
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 129. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon
Brandy, Rum and Whisky slings are made the same
as Gin Sling. Use Spirit desired instead of Gin.
Gin slings are very old drinks, usually attributed to far
distant places of warm climate. The origin is not too
certain however and we refer readers to the Section on
Collins. It might well be that the story quoted there
might have some connection with the origin of the Sling
also. However, there is little doubt that the Singapore
Gin sling had its original home at the famous Raffles
Hotel, Singapore.
Seite 129. Gin Sling (original recipe).
Dissolve 1 teaspoonful of
Sugar in water. (Grenadine
is sometimes used in place
of sugar.)
2 ozs. of Gin.
1 Lump of Ice.
Fill with Water and Stir.
Seite 129. Hot Gin Sling.
1 teaspoonful of Sugar.
2 ozs. of Gin.
Juice of 1/2 Lemon.
Fill with Hot Water.
Stir and grate Nutmeg on top.
1961 Anonymus: Cocktails y bocaditos. Seite 95. Rhum sling.
(Para 1 porción)
Limón, 1/2 (el jugo) – Azúcar molida, 1 cucharadita – Rhum,
50 gramos – Soda, para completar – Hielo picado, 2 cucharadas.
• Colocar el hielo en un vaso para whisky (de
250 a 300 gramos).
• Agregar el jugo de limón, el azúcar y el
rhum. Mezclar.
• Completar con soda y servir en el mismo
vaso.
1961 Anonymus: Cocktails y bocaditos. Seite 103. Whisky Sling.
(Para 1 porción)
Limón, 1/2 (el jugo) – Azúcar molida, 1 cucharadita – Whisky,
1 medida – Soda, para completar – Hielo, 3 trocitos.
• Colocar en un vaso para whisky (250 gra-
mos) los trocitos de hielo. Agregar el jugo de
limón, el azúcar y el whisky.
• Completar con soda. Servir en el mismo
vaso.
1961 Pedro Chicote: El bar en el mundo. Seite 251. Slings.
Es una bebida compuesta, muy semejante al
grog. Se diferencia únicamente por llevar en sus
fórmulas un poco de nuez moscada rallada.
1961 Pedro Chicote: El bar en el mundo. Seite 253. Whisky sling (frio).
Prepárese en vaso de cristal:
3 ó 4 pedacitos de hielo.
Una cucharada de azúcar en
polvo.
Una copita de whisky.
Una rodaja de limón.
El resto, hasta llenar el vaso,
de agua filtrada fría, aña-
diendo un poquito de nuez
moscada rallada. Sírvase
en el mismo vaso.
1963 Luigi Veronelli: I cocktails. Seite 47. Lo sling freddo.
È un long drink costituito da un’acquavite – o da un liquo-
re – zuccherata e allungata con abbondante acqua fredda e
ghiaccio.
1963 Luigi Veronelli: I cocktails. Seite 50. L’hot sling.
È un’acquavite – o liquore – zuccherata e servita con acqua
bollente.
1964 Anonymus: Manual del bar. Seite 295. Slings.
La variedad de “Long-Drinks”, como tales, se prepa-
ran en el vaso en que han de servirse.
1964 Anonymus: Manual del bar. Seite 295. Whisky-Sling.
. Jugo de medio limón.
Preparado y servido en 1 cucharadita de azúcar.
un vaso de Whisky, 1 medida de Whisky.
con unos pedacitos de Se termina de llenar con soda.
hielo.
1964 Anonymus: Manual del bar. Seite 296. Rhum-Sling.
. Jugo ele medio limón.
Preparado y servido en 1 cucharadita de azúcar.
un vaso de Whisky, 50 gramos de Rhum blanco.
con unos pedacitos de Se termina de llenar con soda.
hielo.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 130. Slings.
Auch das sind ost= und westindische Tropen=long drinks mit allen
Merkmalen eines Cobblers, Juleps oder Sangarees, nur wird vielfach
kalter Tee als Aufguß genommen. Slings werden wie Sangarees und
Toddies auch heiß getrunken. Man serviert sie kalt im tumbler und
heiß im Punschglas mit Strohhalm und Löffel.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 171. Hot Scotch Sling.
wie Gin Sling, aber mit Kirsch=
sirup an Stelle des Zuckersirup
Whisky statt Gin
Seite 171. Gin Sling.
in ein vorgewärmtes Grogglas
wird
1 TL Zuckersirup
1 TL Limejuice
1 Cocktailmaß Gin dry
verrührt und mit kochend heißem
Ginger Ale aufgefüllt, mit 1 Zi=
tronenscheibe und 1 Löffel ser=
viert
1965 Aladar von Wesendonk: 888 Cocktails. Seite 171. Hot Rum Sling.
wie Gin Sling, aber mit Ananas=
sirup an Stelle des Zuckersirup
Rum statt Gin
Seite 171. Gin Sling.
in ein vorgewärmtes Grogglas
wird
1 TL Zuckersirup
1 TL Limejuice
1 Cocktailmaß Gin dry
verrührt und mit kochend heißem
Ginger Ale aufgefüllt, mit 1 Zi=
tronenscheibe und 1 Löffel ser=
viert
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 131. Slings.
Use 10 oz. tumbler. Serve with slice of Lemon.
Brandy, Rum and Whisky slings are made the same
as Gin Sling. Use Spirit desired instead of Gin.
Gin slings are very old drinks, usually attributed to far
distant places of warm climate. The origin is not too
certain however and we refer readers to the Section on
Collins. It might well be that the story quoted there
might have some connection with the origin of the Sling
also. However, there is little doubt that the Singapore
Gin Sling had its original home at the famous Raffles
Hotel, Singapore.
Seite 131. Gin Sling (original recipe).
Dissolve 1 teaspoonful of
Sugar in water. (Grenadine
is sometimes used in place
of sugar.)
2 ozs. Gin.
1 oz. Lemon Juice
A Lump of Ice.
Fill with Water and Stir.
Seite 131. Hot Gin Sling.
1 teaspoonful of Sugar.
2 ozs. of Gin.
1 oz. Lemon Juice.
Fill with Hot Water.
Stir and grate Nutmeg on top.
1965 Harry Schraemli: Manuel du bar. Seite 329. Les slings.
Les slings sont des boissons analogues aux punches, que l’on peut préparer froids et
chauds. Ils ne sont pas très populaires dans notre pays et l’on peut s’abstenir de les
faire figurer sur la carte du bar. On les sert soit dans des verres ballons soit dans des
verres à grog. Accompagner d’une cuillère à bar.
Recette de base pour slings froids: Faire fondre dans un verre ballon 2-3
cuillères à bar de sucre avec un peu d’eau froide, ajouter ensuite quelques petits dés
de glace brute, 1 cuillère à bar de sirop de grenadine, le jus d’un 1/2 citron et 1 verre
(50 g) du liquide alcoolisé désiré. Bien remuer et finir de remplir avec de l’eau froide.
Recette de base pour slings chauds: Faire fondre dans un verre à grog 3-4
cuillères à bar de sucre avec un peu d’eau chaude, ajouter ensuite le jus d’un 1/2 citron
et 1 verre (50 g) de l’ingrédient alcoolisé prescrit dans la recette et finir de remplir
avec de l’eau bouillante. Râper un soupçon de noix de muscade sur la boisson
terminée.
1965 Harry Schraemli: Manuel du bar. Seite 466. Sling.
Un long drink qui se sert dans un verre à grog ou dans une grande
coupe à vin. Les slings peuvent être préparés froids et chauds. Voir
recettes de base.
1965 Robert London & Anne London: Cocktails and snacks. Seite 90. Slings.
Serve 1 1/2 ounces dry gin, brandy, rum, Scotch, rye, or bourbon in a
highball glass with cracked ice. Fill with soda. Add 2 or 3 dashes
Angostura bitters. Garnish with a twist of lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 15. Slings.
Slings
peuvent être servis chauds et froids. Dé-
layer dans un verre à grog du sucre avec
de l’eau, 1/4 de jus de citron, 1 verre-
mesure du liquide exigé. Eau froide ou
chaude. Au Sling froid on ajoute 1 cuil-
lère à bar de grenadine, au Sling chaud
un soupçon de noix de muscade.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 208. Slings.
He aquí otra variedad de “Long-Drink”, como tal
se prepara en un vaso grande (preferentemente de
whisky) , se baten los ingreclientes (según receta) con
una cucharita y se termina con soda o agua. Se es-
polvorea (si se quiere con un poco de nuez moscada
rallada, pues en realidad éste es distintivo del
“sling”.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 209. Rhum-Sling.
. 1/2 jugo de limón natural.
Preparado y servido 1 cucharadita de azúcar.
en un vaso de whisky impalpable.
. 50 grs. de Rhum Blanco.
. Terminar de llenar con soda.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Irish Sling.
Same as Gin Sling but use Irish Whiskey
Fill with Canada Dry Club Soda.
Seite 90. Gin Sling.
2 oz. Gin.
4 dashes Aromatic Bitters
Serve in tall glass with cracked ice.
Fill with Canada Dry Club Soda. Twist of lemon peel. Stir.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Whiskey Sling.
Same as Gin Sling except use Whiskey
Fill with Canada Dry Club Soda.
Seite 90. Gin Sling.
2 oz. Gin.
4 dashes Aromatic Bitters
Serve in tall glass with cracked ice.
Fill with Canada Dry Club Soda. Twist of lemon peel. Stir.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 400. Slings.
Variedad de “Long Drink”; como tal se prepara en un vaso
grande, preferentemente de Whisky. Se revuelven los ingredientes
con una cucharita larga, se termina de llenar con soda o agua fría
o caliente y se ralla por encima un poco de Nuez Moscada.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 401. Rum Sling (frío).
1/2 Jugo de Limón,
1 cucharadita de azúcar impalpable,
50 gramos de Rum Blanco,
Terminar de llenar con soda fría. Nuez Moscada.
1972 Leo Cotton: Old Mr. Boston. Seite 108. Whiskey Sling.
Dissolve 1 teaspoon powdered sugar
in teaspoon of water and juice 1/2
lemon
2 oz. Old Mr. Boston Whiskey*
2 Cubes of Ice
Serve in Old Fashioned cocktail glass
and stir. Twist of lemon peel and
drop in glass.
* Bourbon, Blended, Rye or Canadian.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 306. Hot Rum Sling.
2 cocktail sugar cubes
Boiling water
1 dash Angostura bitters
Juice of 1/2 lemon
2 ounces Jamaica rum
Dissolve sugar in a little boiling water in a mug. Add bitters,
lemon juice, rum, and boiling water to fill mug. Stir.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 54. Rum Sling.
1 teaspoon sugar
1 oz. charged water
2 oz. Cuban rum
1 lemon peel
1 orange peel
Stir well with ice and strain.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 55. Whiskey Sling.
1 teaspoon powdered sugar
muddled in 1 teaspoon
water
1 1⁄2 oz. rye whiskey
2 cubes of ice
Fill glass with charged water.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 90. Brandy, Rum, Tequila, Vodka or Whiskey Sling.
Same as Gin Sling except use Liquor desired. Fill with
Canada Dry Club Soda.
Seite 90. Gin Sling.
1 1/2 oz. Gin.
4 dashes Aromatic Bitters
Serve in tall glass with cracked ice.
Fill with Canada Dry Club Soda. Twist of lemon peel. Stir.
1976 Anonymus: International Guide to Drinks. Seite 93. Slings.
Use highball glass. Serve with
slice of lemon.
Brandy, rum and whisky slings
are made in the same way as the
Gin Sling. Use spirit desired
instead of gin.
Gin Slings are very old drinks,
usually attributed to far distant
places with a warm climate. The
origin is not too certain how-
ever and we refer readers to the
section on Collins, it might well
be that the story quoted there
might also have some connection
with the origin of the Sling.
However, there is little doubt
that the Singapore Gin Sling had
as its original home the famous
Raffles Hotel, Singapore.
Pimm’s claim that theirs is the
‘original Gin Sling’.
Seite 93. Gin Sling (original recipe).
Dissolve teaspoonful sugar in
water (gomme syrup is some-
times used in place of sugar)
Measure of gin
Juice of lemon
Ice
Fill with water and stir
Seite 93. Hot Gin Sling.
1 teaspoonful sugar
Measure of gin
Juice of lemon
Fill with hot water
Stir and grate nutmeg
on top
1977 Stan Jones: Jones’ Complete Barguide. Seite 200. Slings.
The word sling cornes (probably) from “schlingen” meaning to swallow.
1977 Stan Jones: Jones’ Complete Barguide. Seite 308. Hot Rum Sling.
Mug Build
1 tsp sugar
2 dashes bitters
1 oz lemon juice
2 oz rum
Fill with hot water
1977 Stan Jones: Jones’ Complete Barguide. Seite 308. Hot Slings.
Old Fashioned Glass Build
1 tsp sugar dissolved in
a little hot water
1 dash Angostura bitters
1 oz lemon juice
2 oz liquor (brandy, rum, whis-
key, gin, etc)
Fill with hot water
1977 Stan Jones: Jones’ Complete Barguide. Seite 431. Whiskey Sling.
Old Fashioned Glass Build
1 tsp sugar dissolved in water
2 oz whiskey, ice, stir
Lemon twist
1977 Udo Henseler & Dr. Bernhard Weichsel: Wir mixen. Seite 98. Rum-Sling und Whisky-Sling.
Brandy-Sling
Zutaten: 3 Glas Weinbrand, 1 Glas Zitronensaft, 1 Eßlöffel Staub-
zucker, Trinkwasser.
Zubereitung: Die Zutaten auf reichlich Eis im Shaker mixen, in klei-
nere Bechergläser seihen und mit Trinkwasser (charakteristisch für
alle Slings) auffüllen.
Auf gleiche Weise lassen sich auch Gin-Sling, Rum-Sling und Whisky-
Sling herstellen.
1980 Anonymus: Manual del bar. Seite 170. Slings.
Variedad de long-drink. Como tales se prepara en
el vaso en que ha de servirse, empl eando azúcar, limón
y el aguardiente deseado.
explicit capitulum
*