In the 1890s, the Star Cocktail appeared on the Manhattan scene. It is dressed in apple flavours and French vermouth, garnished with a little orange bitters.
45 ml Onsen Goldparmäne (apple eau-de-vie)
45 ml Routin Blanc vermouth
1 dash orange bitters
Preparation: 3 ice cubes, stirred for 5 seconds (15 times).
Note: We prefer the classic version without any frills. And as described in the post Clavados is not Calvados, you have to use an unaged fruit brandy. Our recipe is inspired by Robert Vermeire from 1922 — however, we do without the garnish and lemon oils (which we don’t like here) and use less orange bitters.
David Wondrich writes that the Star Cocktail first appeared on a list in The Sun in 1893, became widely known in 1894, and was finally printed with a recipe in George Kappeler’s book in 1895. [3] [3]
In 1900, Harry Johnson introduced the Star Cocktail and the Klondike Cocktail. The basic recipe is identical for both: equal parts French vermouth and Applejack, 1 dash of bitters, and a lemon zest garnish. His Klondike Cocktail is garnished with an olive, while the Star Cocktail contains a dash of Curaçao instead. However, after reviewing the recipes of other authors, we cannot recognise this distinction.
The Star Cocktail comes in many variations. If we ignore the lemon zest, cherry and olive garnish to get to the heart of the matter, it is a mixture of Applejack and vermouth, which can be Italian or French, and optionally a little cocktail bitters or Curaçao.
Its diversity is reminiscent of the many possibilities that characterise a Manhattan cocktail. As with this one, the differences between them are not sufficient to distinguish them by name. The Star cocktail is actually a type of Manhattan cocktail in which whisky has been replaced by apple brandy.
In later times, the Star Cocktail can also be found under other names, such as: 1927 Le Normand, 1930 Apple Jack Cocktail, 1930 Fair Weather, 1931 Marconi Wireless, 1931 The Short Hills, 1931 Apple Jigger, 1933 Jersey Cocktail, 1934 Rockwell Kent Cocktail, 1934 Plaza, 1934 Coronation, 1934 Apple Brandy Cocktail, 1936 Roberta, 1938 Jersey Sunset, 1943 B.V.D., 1949 Apple Jack Spezial, 1963 Harbour Cocktail, 1977 Apple Blossom, 1977 Applejack Man.
Needless to say, there are also star cocktails that have a completely different recipe and therefore should not be referred to as star cocktails.
Klondike
Although we find the name Klondike Cocktail in Harry Johnson’s book, it did not catch on for this particular mixture. It exists in numerous other variations with very different recipes. At the beginning of the 20th century, ‘Klondike’ was probably still a fashionable term that people liked to use. This is suggested by a newspaper article from 1898, which states: “Klondike is a Fad. The word has taken a prominent place in current slang.” [1-5] There are Klondike ties, Klondike hats, Klondike hotels, Klondike restaurants, Klondike companies, Klondike cafés, Klondike puzzles, Klondike marches, waltzes and gavottes, and Klondike soda water. And, of course, a Klondike cocktail, because “The klondike cocktail has made its appearance in a dozen first class bars down town. It is made preferably of gin, with vermouth and orange bitters – really on the lines of a Martini, but the ›Klondike suggestion‹ is given by a floating piece of lemon or orange peel cut into a disk and just the size of a $20 goldpiece.” [1-5]
The term “Klondike” refers to the Klondike Gold Rush, which from 1896 onwards drew more than a hundred thousand gold prospectors to the Klondike River in the hope of striking it rich. This migration was encouraged by the economic crisis that was prevailing in the United States at the time. [2]
Sources
- https://nl-1sub-1uni-2goettingen-1de-1h3b6zfky164a.zugang.nationallizenzen.de/id/5FEP-1897-SEP10?page=5&origin=/search?activeCollection%3Dnlh-ncn%26collection%3Dnlh-ncn%26scope%3Dfulltext%26search%255Bq%255D%3D%2522klondike%2520cocktail%2522#{%22panel%22:%22metadata%22,%22zoom%22:4,%22lat%22:-115.3125,%22lng%22:193.75} The Atchison Globe. 10. September 1897. Seite 5. Klondike is a Fad.
- https://de.wikipedia.org/wiki/Klondike-Goldrausch Klondike-Goldrausch.
- David Wonrich: Imbibe! 2. edition. ISBN 978-0-399-53287-0. 2015.
Historical Recipes
1895 George J. Kappeler: Modern American drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
hes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1898 Anonymus: Cocktails. Seite 34. Star Cocktail.
Syrup FILL a mixing-glass half-full fine ice, add two
Bitters dashes gum-syrup, three dashes Peyschaud or
Brandy Boker’s bitters, one-half jigger apple brandy, one-
Italian Vermouth half jigger Italian vermouth. Mix, strain into cocktail-
Lemon peel glass, twist a small piece lemon peel on top.
1900 George J. Kappeler: Modern American drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
hes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 262. Star Cocktail.
(Use a large size bar glass.)
Fill glass 3/4 full of fine-shaved ice;
1 or 2 dashes of gum;
1 dash of curaçoa;
3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of apple jack;
Stir well with a spoon, strain into a cocktail glass,
squeeze a piece of lemon peel on top and serve.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 264. Klondyke Cocktail.
(Use a large bar glass.)
3/4 glass full of fine-shaved ice;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of applejack;
1/2 wine glass of French vermouth;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium-size olive, squeeze a piece
of lemon peel on top and serve.
1901 Anonymus: The cocktail book. Seite 23. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1902 Anonymus: Fox’s bartender’s guide. Seite 16. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1903 Tim Daly: Daly’s bartender’s encyclopaedia. Seite 90. Klondike Cocktail.
Use a mixing glass.
Fill with fine ice.
2 dashes of orange bitters.
1 dash of benedictine.
1 wine glass of Tom gin.
Put in a small dash of eau de vie, squeeze
a piece of lemon into the glass, and serve.
A nugget which is sought after by
returned miners and prospectors from the
gold fields of Alaska who have struck it
rich, but have missed the luxuries unat-
tainable in that far-off region.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 5. Star Cocktail.
1 dash orange bitters
1/2 jigger apple brandy
1/2 jigger Italian vermouth
Lemon peel
Ice
Stir and strain into cocktail glass.
1904 Paul E. Lowe: Drinks as they are mixed. Seite 24. Star Cocktail.
Use mixing glass.
Ice, fine, fill glass.
Gum syrup, 2 dashes.
Orange bitters, 3 dashes.
Vermouth, Italian, 1/2 jigger.
Apple brandy, 3/4 jigger.
Mix; strain; add small twist of
lemon peel and serve.
1904 Thomas Stuart: Stuart’s fancy drinks. Seite 132. Star Cocktail.
1 dash of orange bitters.
2/3 apple jack.
1/3 Italian vermouth.
1905 Anonymus: The Gorham Cocktail Book. Seite 36. Star Cocktail.
Syrup Two dashes gum-syrup, three dashes
Bitters Peyschaud or Boker’s bitters, one-half
Apple Brandy jigger apple brandy, one-half jigger Ita-
Italian Vermouth lian vermouth, small piece lemon peel.
FILL a mixing-glass half-full fine
ice, add two dashes gum-syrup,
three dashes Peyschaud or Boker’s bit-
ters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix,
strain into cocktail-glass, twist small
piece lemon peel on top.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 48. Star Cocktail.
Use large bar glass half full of ice.
2 dashes gum syrup.
1 dash Curacoa.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 jigger French Vermouth.
1/2 jigger of Applejack.
Stir with spoon, strain in cocktail glass, add
cherry and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
dashes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1906 George Spaulding: How to mix drinks. Seite 17. Star Cocktail.
Use large glass.
Half fill with ice.
Gum syrup, two dashes.
Curacoa, one dash.
Angostura bitters, two dashes.
French Vermouth, one quarter wine
glass.
Applejack, one quarter wine glass.
Stir and strain into cocktail glass, add
cherry.
1906 Louis Muckensturm Louis’ Mixed Drinks. Seite 39. Star Cocktail.
Take one-half a cocktail-glass of Italian Vermouth,
and
One-half a cocktail-glass of Apple Jack.
Fill the mixing-glass with ice; shake well and strain into
a cocktail-glass.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Star Cocktail.
1 dash of orange bitters
50% Bailor Vermouth
50% applejack
Fill glass with ice.
Stir and strain. Serve in
cocktail glass.
1908 William Boothby: The World’s Drinks. Seite 62. Klondyke.
From the recipe of my old co-worker and friend, WILLIAM COLEMAN, E SQ.,
Head Bartender, Royal Hawaiian Hotel, Honolulu, H . I.
Into a small mixing-glass place a small barspoonful of sugar, the juice
of half a lemon, half a jigger of French vermouth and half a jigger of
Italian vermouth; shake thoroughly with some fine cracked ice, strain into a
long glass, fill up with cold ginger ale and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas
und fülle es auf mit kaltem Ginger-Ale.
1909 George J. Kappeler: Modern American Drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
dashes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1909 John Applegreen: Applegreen’s Bar Book. Seite 5. Star Cocktail.
1 dash orange bitters
1/2 jigger apple brandy
1/2 jigger Italian vermouth
Lemon peel
Ice
Stir and strain into cocktail glass.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 74. Star Cocktail.
1 dash of orange bitters
50% Italian Vermouth
50% AppleJack
Fill glass with ice, stir, strain and serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 4. Star Cocktail.
Use a large glass,
Put in one lump of ice,
One-third French Vermouth,
Two-thirds Apple Brandy,
One split of Champagne.
Stir well.
Remove the ice and serve.
1910 George R. Washburne & Stanley Bronner: Beverages De Luxe. Klondike.
Pare an orange as you would an
apple.
Use the juice of one orange.
One jigger of whisky.
Shake and strain in a large glass and
flll with bottle Ginger Ale.
1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Star Cocktail.
One-third Italian Vermouth.
Two-thirds Apple Jack.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 48. Star Cocktail.
Use large bar glass half full of ice.
2 dashes gum syrup.
1 dash Curaçao.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 jigger French Vermouth.
1/2 jigger of Applejack.
Stir with spoon, strain in cocktail glass, add
cherry and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 20. Star Cocktail.
(Use a large glass.)
One-half glass of ice,
Two dashes of gum syrup,
Two dashes of orange bitters,
One-quarter wine-glass of Italian vermouth,
One-quarter wine-glass of applejack.
Stir and strain into cocktail glass.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1912 John H. Considine: The buffet blue book. #189. Star Cocktail.
Use large bar glass, half full of ice; 2
dashes of gum syrup, 1 dash of curacoa, 2
dashes of Abbott’s Bitters, half jigger of
French vermouth, half jigger of applejack.
Stir with spoon, strain In cocktail glass,
add cherry and serve.
1912 William Boothby: The World’s Drinks. Seite 62. Klondyke.
From the recipe of my old co-worker and friend, WILLIAM COLEMAN, E SQ.,
Head Bartender, Royal Hawaiian Hotel, Honolulu, H . I.
Into a small mixing-glass place a small barspoonful of sugar, the juice
of half a lemon, half a jigger of French vermouth and half a jigger of
Italian vermouth; shake thoroughly with some fine cracked ice, strain into a
long glass, fill up with cold ginger ale and serve.
1912 William Boothby: The World’s Drinks. Anhang. Star Cocktail.
One-third Cinzano Italian Vermouth and two-thirds Apple Jack; frappé.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 24. Star Cocktail.
(Use large bar glass.) 3/4 glass
of shaved ice; 1 or 2 dashes gum; 1 dash Curacoa;
3 dashes bitters; 1/2 wineglass French vermouth; 1/2
wineglass applejack. Stir with spoon, and after
straining in cocktail glass, serve after squeezing
lemon peel on top.
1913 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas und
fülle es auf mit kaltem Ginger-Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 122. Klondyke.
Fülle Mixbecher halb mit Eis, füge hinzu: 1 Tee-
löffel Zucker, 4 Spritzer Citronensaft, 1/2 Cocktailglas
ital. Vermouth, 1/2 Cocktailglas franz. Vermouth, gut
schütteln, in ein Limonadenglas seihen und mit Ginger
Ale auffüllen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 122. Klondyke-Cocktail.
Mischglas mit 3—4 Stck. Eis, 3 Spritzer
Angostura, 1/2 Cocktailglas Apfel – Cognac – Applejack, 1/2
Cocktailglas franz. Vermouth, rühren, in Cocktailglas
seihen, Citronenschale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 223. Star-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Spritzer Zucker-
sirup, 1 Spritzer Curacao, 3 Spritzer Angostura, 1/2 Cock-
tailglas ital. Vermouth, 1/2 Cocktailglas Apple-Jack —
Apfelcognac —, rühren, in Cocktailglas seihen, Citronen-
spirale.
1913 Jacques Straub: A Complete manual of Mixed Drinks. Seite 44. Star Cocktail.
1 Dash Orange Bitters.
1/2 Jigger Аррlе Jack.
1/2 Jigger Italian Vermouth.
Stir.
Lemon Peel.
1913 Jacques Straub: A Complete manual of Mixed Drinks. Seite 44. Star Cocktail – Old Fashioned.
1 Barspoonful of Sugar.
1 Dash of Orange Bitters.
2/3 Jigger Apple Jack.
1/34 Jigger Italian Vermouth.
Slice Orange.
Sprig of Mint.
1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 54. Star Cocktail.
Use large bar-glass.
Three-fourths full of shaved ice.
Three dashes of orange bitters.
Two dashes of gum syrup.
One-half wine-glas of Italian Vermouth.
One-half wine-glass of applejack.
Stir; strain into cocktail-glass; twist a piece
of lemon peel on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 30. Star Cocktail.
(Use large bar glass.) 3/4 glass of shaved ice;
1 or a dashes gum; 1 dash Curacoa; 3 dashes bit-
ters; 1/2 wineglass French vermouth; 1/2 wineglass
applejack. Stir with spoon, and after straining
in cocktail glass, serve after squeezing lemon
peel on top.
1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Klondike.
Pare an orange as you would an
apple.
Use the juice of one orange.
One jigger of whisky.
Shake and strain in a large glass and
flll with bottle Ginger Ale.
1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Star Cocktail.
One-third Italian Vermouth.
Two-thirds Apple Jack.
1914 Jacques Straub: Drinks. Seite 39. Star Cocktail.
1 dash orange bitters.
1/2 jigger apple jack.
1/2 jigger Italian vermouth. Stir. Lemon peel.
1914 Jacques Straub: Drinks. Seite 39. Star Cocktail (Old Fashion).
1 barspoonful of sugar.
1 dash of orange bitters.
2/3 jigger apple jack.
1/3 jigger Italian vermouth.
Slice orange. Sprig of mint.
1915 John B. Escalante: Manual del cantinero. Seite 29. Star Cocktail.
Echese la necesaria cantidad de hielo en pcdacitos para
mediar el vaso, y agrégucso:
Sirope de goma . . . . . Unas gotas
[?] . . . . Unas gotas
[?] . . . . Unas gotas
Vermouth Francés . . . } Por partes iguales
Apple Jack . . . . . . . . . }
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una corteza de limón re-
torcida.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 70. Star Cocktail.
3 dashes Peychard Bitters
50% M. & R. Italian Vermouth
50% Applejack.
Fill glass with ice. Stir, strain and serve.
1917 Hugo Richard Ensslin: Recipes for Mixed Drinks. Seite 30. Star Cocktail.
1/2 Applejack
1/2 Italian Vermouth
1 dash Gum Syrup
1 dash Angostura Bitters
Stir well with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 168. Star Cocktail.
Use mixing glass.
1 teaspoon Curacoa.
1 dash aromatic bitters.
1/2 Italian vermouth.
1/2 apple jack.
1/2 glass cracked ice.
Stir, strain and serve, squeeze lemon,
peel over top.
1920 Anonymus: Good Cheer. Seite 21. Star Cocktail (Old Fashion).
1 barspoonful of sugar.
1 dash of orange bitters.
2/3 shot apple jack.
1/3 shot Italian vermouth.
Slice orange. Sprig of mint.
1920 Anonymus: Metropolitain Club. Seite 14: Star Cocktail.
One-third Italian Vermouth,
two-thirds Apple Brandy, stir well
and serve with cherry.
1920 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas und
fülle es auf mit kaltem Ginger-Ale.
1920 Ferrucio Mazzon: Guida del barman mixer. Seite 27. Star Cocktail.
Usate il vostro biccherone con:
3/4 di ghiaccio
2 goccie di Sciroppo
1 goccia di Curacao
3 goccie di Bitter
1/2 bicchiere di Vermouth bianco
1/2 bicchie’re di vino di mele.
Versate nel bicchiere e spremete la buc-
cia di limone.
1921 Adolphe Torelli: Guide du barman. Seite 67. Klondyke Cocktail.
Sahker avec glace pilée,
quatre traits orange bitter, un verre à madère
de cidre, un demi-verre de vermouth, agiter et
passer dans verre à bordeaux, garnier d’une olive
et zeste de citron pressé.
1921 Adolphe Torelli: Guide du barman. Seite 102. Star Cocktail.
Dans shaker avec glace pilée,
deux traits de sirop de sucre, un trait de cura-
çao, trois traits d’angostura, demi-verre de ver-
mouth italien, demi-verre à madère de cidre,
frapper et passer dans un verre à bordeaux avec
zeste citron.
1922 Robert Vermeire: Cocktails. Seite 33. Klondyke Cocktail.
Fill the bar glass half full of broken ice
and add:
3 dashes of Orange Bitters.
1/4 gill of French Vermouth.
1/4 gill of Apple Jack Brandy.
Stir up well, strain into a cocktail-glass,
add a small olive, and squeeze lemon-peel
on top.
1922 Robert Vermeire: Cocktails. Seite 45. Star Cocktail.
A Klondyke Cocktail with 2 dashes of
Orange Curaçao in it.
1923 Harry McElhone: “Harry” of Ciro’s ABC of Mixing Cocktails. Seite 66. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Italian
Vermouth, 1 dash French Vermouth, 1/3 Apple Jack
or Calvados, 1/3 Gin.
Shake well.
(A very popular cocktail at the Plaza, New York.)
1924 Antonio Fernández: Manual del barman. Seite 44. Star Cocktail.
En un caso grande con hielo,
échese un chorro de goma, un chorro de crema de
cacao, un chorro de Bitter de Angostura, una co-
pita de vermouth Francés y media copita de Cog-
nac; revuélvase y pásese colado a una copa con una
guinda o aceituna.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 41. Star Cocktail.
Se prépare dans le shaker à moitié rempli
de glace en morceaux :1/3 de crême de menthe
blanche, 2/3 de bon cognac vieux. — Bien se-
couer et servir dans le verre à cocktail.
1925 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas
und fülle es auf mit kaltem Ginger-Ale.
1925 “Robert” Buckby & George Stone: The Buckstone book of cocktails. Seite 58. Star Cocktail.
1/2 Gin, 1/2 Calvados, 1 dash of French Ver-
mouth, 1 dash of Italian Vermouth, 1 dash
of grape fruit juice.
Shake and strain.
1926 Anonymus: The cocktail book. Seite 26. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1926 Harry McElhone: Harry’s ABC of mixing cocktails. Seite 85. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Gancia
Italian Vermouth, 1 dash French Vermouth,
1/3 Apple Jack or Calvados, 1/3 Burrough’s Beefeater
Gin.
Shake well.
(A very popular cocktail at the Plaza, New York.)
1926 W. Slagter: Cocktails. Seite 56. Klondike Cocktail.
Vult den Shaker met eenige stukjes ijs
1/3 Cocktailglas Fransche Vermouth
1/3 Cocktailglas Cognac
4 Druppen Oranjebitter
Wijnand Fockink
3 Druppen Angostura.
Behandeling als bij recept No. 87.
Doet er een weinig geschrapt IJs in en
een Olijf.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 95. Klondyke Cocktail.
Dans un shaker
avec de la glace pilée, quatre traits d’Orange-
bitter, un verre à madère de cidre, un demi-verre
de Vermouth Cinzano, frapper, passer dans un
verre à bordeaux, garnir d’une olive, d’un zeste
de citron et de chalumeaux.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 157. Star Cocktail.
Dans un shaker avec
de la glace pilée, un trait de Curaçao, trois traits
d’Angustura, un demi-verre à madère de cidre,
un demi-verre de Vermouth Cinzano, frapper,
passer dans un verre à cocktail, garnir d’un zeste
de citron et de courtes pailles.
1927 Anonymus: El arte de hacer un cocktail. Seite 68. Star (Estrella).
Gota de Orange bitters.
1/2 Apple Jack.
1/2 vermouth italiano.
Bátase y cáscara de limón.
1927 Anonymus: El arte de hacer un cocktail. Seite 69. Star (a la antigua).
Cucharadita de azúcar.
Gota de Orange bitters.
2/3 Apple Jack.
1/2 vermouth italiano.
Lasca de naranja y ramito de yerba-
buena.
1927 Anonymus: The Cocktail Book. Seite 26. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1927 Harry McElhone: barflies and Cocktails. Seite 68. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Italian Vermouth,
1 dash French Vermouth, 1/3 Apple Jack or Calvados, 1/3
Gin.
Shake well.
(A very popular cocktail at the Plaza, New York.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 88. Star Cocktail.
1 jet Jus de raisins, 1 jet Vermouth
Noilly Prat, 1/3 Calvados, 1/3 Gin.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 28. Star Cocktail.
1/3 Vermouth français, 1/3
Brandy, 1/3 Curaçao, 2 traits angostura. Frapper à la
timbale, olive.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 63. Le Normand.
1/2 Calvados, 1/2 Vermouth.
français. Frapper à la timbale.
Communiqué par CHARLEY (Bar des Champs-Elysées,
Paris).
1927 Paul E. Lowe: Drinks. Seite 86. Star Cocktail.
Fill large bar glass 3/4 full shaved
ice.
2 dashes gum syrup.
2 dashes orange bitters.
1/2 jigger Italian Vermouth.
3/4 jigger apple brandy.
Stir well; strain into cocktail glass;
twist a piece of lemon peel on top and
serve.
1927 Piero Grandi: Cocktails. Seite 53. Star Cocktail.
Une cuillerée à thé de jus de raisin, une gout-
te de Vermouth Ttalien, 1/3 Apple Jack ou Cal-
vados, une goutte de Vermouth Français, 1/3
de Gin. Mélangez bien, (un Cocktail très po-
pulaire au Plaza, New York).
1928 Pedro Chicote: Cocktails. Seite 165. Klondyke-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
3 ó 4 gotas de Orange bitters.
1/2 vasito de los de jerez de sidra.
1/2 – – de vermut.
Agítese y sírvase en copa de cocktail con una
corteza de limón.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 95. Klondyke Cocktail.
Dans un shaker
avec de la glace pilée, quatre traits d’Orange-
bitter, un verre à madère de cidre, un demi-verre
de Vermouth Cinzano, frapper, passer dans un
verre à bordeaux, garnir d’une olive, d’un zeste
de citron et de chalumeaux.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 157. Star Cocktail.
Dans un shaker avec
de la glace pilée, un trait de Curaçao, trois traits
d’Angustura, un demi-verre à madère de cidre,
un demi-verre de Vermouth Cinzano, frapper,
passer dans un verre à cocktail, garnir d’un zeste
de citron et de courtes pailles.
1929 Anonymus: Life and letters of Henry William Thomas. Seite 43. Star.
Two parts Apple Brandy and one part of Italian Vermouth with a
dash of Curacao.
1929 Schürger Rezsö: A Mixer. Seite 16. Star.
1/3 olasz Vermouth, 2/3 Alma Brandy, jól
keverni, cseresznyével felszolgálni.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 70. Star Cocktail.
Named the STAR because that is what you gen-
erally saw after a few minutes’ intimacy with this
cheerful explosive. We recommend at the next
party that you see who can count the most stars be-
fore your vision gets altogether clouded. (The
record with us is eleven.)
Fill a mixing-glass half-full of fine ice
Add two dashes Gum Syrup
Three dashes of Boker’s Bitters
One-half jigger of Apple Brandy
One-half jigger of Italian Vermouth
Mix, strain into a cocktail glass, twist small
piece of lemon peel on the top
1930 Edgar Baudoin: Les meilleurs cocktails. Seite 27. Star Cocktail.
1 jet jus de raisins, 1 jet vermouth Noilly Prat, 1/3
Calvados, 1/3 Gin.
1930 F. Koki: Cocktails. Klondyke.
gebrauche den Schüttelbecher mit Eis.
1 Barlöffel Zucker,
den Saft einer halben Zitrone,
1/2 Sherryglas ital. Vermouth,
1/2 ” franz. Vermouth.
Schüttle es kräftig, seihe es in ein grösseres Glas und fülle
es auf mit kaltem Sodawasser.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 64. Star Cocktail.
Gotas orange bitters.
1/2 applejack.
1/2 vermouth Italiano.
Revuélvase. Cáseara de limón.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 65. Star Cocktail (a la antigua).
Cucharadita de azúcar.
Gotas orange bitters.
2/3 applejack.
1/3 vermouth Italiano.
Lasca de naranja. Yerbabuena.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 22. Apple Jack Cocktail.
1 Dash Angostura Bitters.
1/2 Italian Vermouth.
1/2 Calvados.
Shake well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 154. Star Cocktail (No. 1).
1 Teaspoonful Grape Fruit
Juice.
1 Dash Italian Vermouth.
1 Dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 154. Star Cocktail (No. 2).
1/2 Italian Vermouth.
1/2 Applejack or Calvados.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 79. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Vitali
Vermouth, 1 dash French Vermouth, 1/3 Apple Jack
or Calvados, 1/3 Gin.
Shake well.
(A very popular cocktail at the Plaza, New
York.)
1930 Jere Sullivan: Drinks of yesteryear. Seite 26. Star.
Connecticut’ s
Own Cocktail.
Dash of Orange bitters
1/2 Italian Vermouth
1/2 Cider Brandy
Spoon well and strain into cocktail glass.
1930 Pedro Chicote: La ley mojada. Seite 169. Klondyke-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
3 ó 4 gotas de Orange bitters.
1/2 vasito de los de jerez de sidra.
1/2 — — de vermut.
Agítese y sírvase en copa de cocktail con una
corteza de limón.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 13. Applejack, No. 2.
Applejack . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Angostura . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 39. Fair Weather.
Applejack . . . . 2/3 jigger Orange Bitters . . . 1 dash
It. Vermouth . . 1/3 jigger Angostura . . . . . . 2 drops
. Sugar Syrup . . . . . 1 dash
Stir well in bar glass with lump of ice, twist lemon peel over, add mint leaf
and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 51. Klondyke.
Applejack . . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . 3 dashes
Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon
peel over and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 79. Star.
Applejack . . . . . 2/3 jigger It. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 79. Star, No. 2.
Applejack . . . . 1/2 jigger Fr. Vermouth . . . . 1/2jigger
Curacoa . . . . . 2 dashes Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add ripe olive, twist
lemon peel over and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 79. Star.
Applejack . . . . . 1/2 jigger Gum Syrup . . . . 2 dashes
It. Vermouth . . . 1/2 jigger Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1931 Albert Stevens Crockett: Old Waldorf Days. Seite 147. Marconi Wireless.
Two dashes Orange Bitters
One-third Italian Vermuth
Two-thirds Apple-jack
Frappé
Seite 106:
Then there was
the Marconi Wireless, which first sprang across the Bar
of the Waldorf when the ancestor of the radio began to
raise its ghostly voice;
1931 Anderson Fredericks: 100 Cocktails. Seite 28. The Short Hills.
2 parts Applejack 2 dashes Angostura
1 part Dry Vermouth Bitters
. 1/2 teaspoon Gomme
. Syrup
1931 Anderson Fredericks: 100 Cocktails. Seite 28. The Klondyke.
1 part Applejack
1 part Dry Vermouth
2 dashes Angostura Bitters
1931 Dexter Mason: Tipple and Snack. Seite 21. Apple Jigger.
1 part applejack
1/2 part Italian vermouth
Mix in a tall glass half filled with cracked ice,
strain into cocktail glasses, and twist a
piece of lemon peel on each drink.
1931 Dominique Migliorero: L’art du shaker. Seite 65. Star Cocktail.
2 traits d’Angostura, 1/2 Vermouth Turin, 1/4 Calvados,
1/4 Cognac.
Bien glacer. Passer dans un verre à cocktail. Servir avec
une cerise.
1932 James A. Wiley: The art of mixing. Seite 41. Star Cocktail.
Catch ‘um 1 teaspoonful Grape Fruit Juice, 1
dash Italian Vermouth, 1 dash French Vermouth,
1/2 Apple Jack, 1/2 Gin and a flock of ice. Horse
around in the shaker a while and insinuate into
glasses.
1933 Anonymus: Hollywood Cocktails. Seite 4. Applejack Cocktail.
1 Dash Angostura Bitters
1/2 Calvados
Shake well and strain into
cocktail glass.
1933 Anonymus: Lest we forget. Seite 8. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in
cocktail glass, seiwe after squeezing lemon
peel on top.
1933 Anonymus: O’Dell’s book of cocktails. Seite 117. Star Cocktail.
Teaspoonful of Grape Juice,
Dash of Italian Vermouth,
Dash of French Vermouth,
1/3 Calvados, 1/3 Dry Gin.
1933 Anonymus: The Bartender’s Friend. Seite 132. Star Cocktail.
Apple Brandy Into a shaker half full of fine ice put
Italian Vermouth equal parts of brandy and Vermouth,
Angostura Bitters 2 dashes of bitters and 1 dash of syrup.
Plain Syrup Shake, strain, and serve in cocktail
. glass
1933 Anonymus: The cocktail book. Seite 26. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1933 Fred W. Swan: When good fellows get together. Seite 28. Star Cocktail.
(use large bar glass)
1/2 glass crushed ice.
2 dashes gum syrup.
2 dashes orange hitters.
1/4 wineglass Italian Vermouth.
1/4 wineglass of Applejack.
Stir well, strain into cocktail glass, and
serve.
1933 George A. Lurie: Here’s how. Seite 4. Applejack No. 2.
Applejack . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Angostura . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s how. Seite 34. Fair Weather.
Applejack . . . . 2/3 jigger Orange Bitters . . . 1 dash
It. Vermouth . . 1/3 jigger Angostura . . . . . . 2 drops
. Sugar Syrup . . . . . 1 dash
Stir well in bar glass with lump of ice, twist lemon peel
over, add mint leaf and serve.
1933 George A. Lurie: Here’s how. Seite 47. Klondyke.
Applejack . . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . 3 dashes
Stir well with ice, strain into chilled cocktail glass, add
pimola, twist lemon peel over and serve.
1933 George A. Lurie: Here’s how. Seite 77. Star.
Applejack . . . . . 2/3 jigger It. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s how. Seite 77. Star, No. 2.
Applejack . . . . 1/2 jigger Fr. Vermouth . . . . 1/2jigger
Curacoa . . . . . 2 dashes Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add
ripe olives, twist lemon peel over and serve.
1933 George A. Lurie: Here’s how. Seite 77. Star, No. 3.
Applejack . . . . . 1/2 jigger Gum Syrup . . . . 2 dashes
It. Vermouth . . . 1/2 jigger Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George Albert Zabriskie: The Bon Vivant’s companion. Seite 18. Star Cocktail.
1 dash orange bitters
1/2 jigger Bailor vermouth
1/2 jigger applejack
Fill glass with ice.
Stir and strain. Serve in cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 31. Jersey Cocktail.
One dash Angostura Bitters.
One-half jigger Italian Vermouth.
One-half jigger Cider Brandy.
Mix well, twist lemon peel on top and serve in cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 49. Star Cocktail.
Use large bar glass. — 3/4 glass of shaved ice; 1 or 2 dashes gum;
1 dash Curacoa; 3 dashes bitters; 1/2 wine glass French vermouth;
1/2 wine glass applejack. Stir with spoon, and after straining in
cocktail glass, serve after squeezing lemon peel on top.
1933 Harry Todd: Mixer’s Guide. Seite 49. Star Cocktail.
Use large bar glass.
Three-fourths full of shaved ice.
Three dashes of orange bitters.
Two dashes of gum syrup.
One-half wine glass of Italian Vermouth.
One-half wine glass of applejack.
Stir; strain into cocketil glass; twist a piece of lemon peel on
top and serve.
1933 Jacob Abraham Grohusko: Jack’s manual. Seite 101. Star Cocktail.
3 dashes Peychaud’s bitters
50% regular vermouth
50% applejack
Fill glass with ice. Stir, strain, and serve.
1934 Anonymus: A life-time collection of 688 recipes for drinks. Seite 46. Star Cocktail.
1 dash Orange Bitters 1/2 jigger Italian Ver-
1/2 jigger Apple Jack mouth
. Stir. Lemon peel
1934 Anonymus: A life-time collection of 688 recipes for drinks. Seite 46. Star Cocktail (Old Fashion).
1 barspoon of sugar 1/3 jigger Italian Ver-
1 dash Orange Bitters mouth
2/3 jigger Apple Jack Slice orange. Sprig of
. mint
1934 Anonymus: Apple Jack. Seite 10. Rockwell Kent Cocktail.
2 parts Apple Jack
3/4 part French Vermouth
1/4 part Italian Vermouth
dash of bitters
1934 Anonymus: Apple Jack. Seite 11. Star.
1 dash of Orange Bitters
1/2 Italian Vermouth
1/2 Laird’s Apple Jack
1 piece of lemon peel
Stir thoroughly with ice, strain, twist and insert lemon peel and
serve in glass No. I. and
1934 Anonymus: Apple Jack. Seite 17. Plaza (Star Cocktail).
By Tom of the Plaza Hotel
1/3 Italian Vermouth
2/3 Laird’s Apple Jack
Stir thoroughly with ice, strain and serve in glass No. 1.
Tom says that anything that captures the public’s fancy
as swiftly and as securely as Apple Jack, must be good.
1934 G.F. Steele: My new cocktail book. Seite 39. Coronation.
1/6 Italian Vermouth
1/6 French Vermouth
2/3 Applejack
Round ball of Apple
made with a potato
cutter
1934 G.F. Steele: My new cocktail book. Seite 106. Star (Old-Fashioned).
2/3 Applejack
1/3 Italian Vermouth
barspoonful Sugar
dash Orange bitters
slice Orange
sprig Mint
1934 Harry Jerrold Gordon: Gordon’s cocktail and food recipes. Seite 110. Klondyke.
1 Applejack
Angostura Bitters, 3 Dashes
1 French Vermouth
Ice. – 15 Shakes. Strain and serve.
1934 Harry Johnson: The new and improved illustrated bartenders’ manual. Seite 262. Star Cocktail.
(Use a large size bar glass.)
Fill glass f full of fine-shaved ice;
1 or 2 dashes of gum;
1 dash of curaçoa;
3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of apple jack;
Stir well with a spoon, strain into a cocktail glass,
squeeze a piece of lemon peel on top and serve.
1934 Harry Johnson: The new and improved illustrated bartenders’ manual. Seite 264. Klondyke Cocktail.
(Use a large bar glass.)
3/4 glass full of fine-shaved ice;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of applejack;
1/2 wine glass of French vermouth;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium-size olive, squeeze a piece
of lemon peel on top and serve.
1934 Ira A. Altschul: Drinks as they were made. Seite 13. Star.
Use a large mixing glass.
Three-quarters full shaved ice.
Two dashes gum syrup.
Three dashes Angostura bitters.
One-half jigger Apple Jack.
One-half jigger French Vermuth.
Stir well, strain, squeeze oil from a strip of lemon peel and
serve.
1934 Jean Robert Meyer: Bottoms up. Seite 19. Klondyke.
3 Dashes Angostura bitters
1/2 Apple jack
1/2 Dry vermouth
1934 Magnus Bredenbek: What shall we drink. Seite 24. Apple Brandy Cocktail.
Pour into shaker three ounces apple brandy, one and a
half ounces dry or sweet Italian Vermouth, a tablespoonful of
“gum” and a quarter teaspoon of orange bitters. Shake
thoroughly and pour into your cocktail glass.
1934 Magnus Bredenbek: What shall we drink. Seite 28. Star Cocktail.
For two drinks for you and your guest who might like a
Star Cocktail, pour into iced shaker three-quarters of a cock-
tail glass of Applejack, the same amount of sweet Vermouth, a
spoonful of “gum,” a dash of Arrack, a quarter teaspoon of
bitters (orange preferably) and shake to mix ingredients.
Pour into your two cocktail glasses. A cherry isn’t objec-
tionable.
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 87. Star Cocktail No. 1.
1 Teaspoonful Grapefruit Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
1/2 Calvados or Apple Brandy
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 139. Star Cocktail.
1/2 Applejack
1/2 Italian Vermouth
1 Dash Gum Syrup
1 Dash Angostura Bitters
Stir well with cracked ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 177. Applejack Cocktail.
1 Dash Angostura Bitters
1/2 Italian Vermouth
1/2 Calvados
Stir well in ice and strain into glass.
Use glass number 1
1934 Tom and Jerry: How to mix drinks. Seite 4. Klondike Cocktail.
1/2 Apple Jack
1/2 Dry Vermouth
3 Dashes Angostura Bitters
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 16. Applejack, No. 2.
Applejack . . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Bitters . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 68. Fair Weather.
Applejack . . . . . . . 2/3 jigger Orange Bitters . . . . 2 dash
It. Vermouth . . . . . 1/3 jigger Bitters . . . . . . . . . . 2 drops
. Sugar Syrup . . . . 1 dash
Stir well in bar glass with lump of ice, twist lemon peel over, add mint leaf
and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 99. Klondyke.
Applejack . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . . . 3 dashes
Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon
peel over and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 160. Starr.
Applejack . . . . . . 2/3 jigger It. Vermouth . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 160. Star, No. 2.
Applejack . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/2 jigger
Curacoa . . . . . . . 2 dashes Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add ripe olive, twist
lemon peel over and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 160. Starr.
Applejack . . . . . 1/2 jigger Sugar Syrup . . . . 2 dashes
It. Vermouth . . . 1/2 jigger Bitters . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 193. Klondyke.
Fr. Vermouth . . . . . . . 1/2 jigger Sweet-Sour . . . . . 2 spoons
It.Vermouth . . . . . . . . 1/2 jigger Seltzer . . . . . . . . to fill
Shake well with ice and strain into tall highball glass. Add cracked ice,
seltzer to fill and serve with straws.
1935 Adrian: Cocktail fashions of 1936. Seite 64. Star Cocktail.
1 barspoonful sugar.
1 dash of orange bitters.
2/3 shot applejack.
1/3 shot Italian vermouth.
Slice orange. Sprig of mint.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria bar book. Seite 59. Marconi Wireless.
Two dashes Orange Bitters
One-third Italian Vermuth
Two-thirds Apple-jack
Seite 24:
Then there was the Marconi Wireless, which
first “materialized” at the Bar of the Old Waldorf when
the ancestor of what is now called the “radio” began to
raise its ghostly voice;
1935 Albert Stevens Crockett: The Old Waldorf-Astoria bar book. Seite 72. Star.
Dash of Orange Bitters
One-half Apple Whiskey
One-half Italian Vermouth (Stir)
1935 Anonymus: The art of mixing drinks. Seite 51. Apple Jack Cocktail.
1 Dash Angostura Bitters
1 Pony of Italian Vermonth
1 Pony of Apple Jack
1935 Leo Cotton: Old Mr. Boston. Seite 125. Star Cocktail No. 1.
1/2 Applejack
1/2 Italian Vermouth
1 Dash Gum Syrup
1 Dash Bitters
Shake well with cracked ice and
strain into 3 oz. Cocktail glass
1935 Leo Cotton: Old Mr. Boston. Seite 125. Star Cocktail No. 2.
1/2 Apple Brandy
1/2 Old Mr. Boston Dry Gin
1 Teaspoonful Grapefruit Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The barkeeper’s golden book. Seite 77. Applejack Cocktail.
1/2 Italian Vermouth
1/2 Calvados (Applejack)
1 ds. Angostura
1935 O. Blunier: The barkeeper’s golden book. Seite 139. Star.
1/2 Calvados
1/2 Gin
1 ds. Italian Vermouth
Barspoon Grapefruit Juice
1936 Anonymus: Cocktails and appetizers. Seite 63. Roberta.
1 glass Apple Jack
1 glass French Vermouth
2 dashes of Bitters
Shake with ice, strain, serve in cocktail glass.
1936 Anonymus: Cocktails, drinks and snacks. Seite 45. Klondyke.
2 oz. Applejack
2 oz. French Vermouth
3 dashes Angostura Bitters
Ice, 15 shakes, strain into cocktail glass.
1936 Elvezio Grassi: 1000 misture. Seite 65. Klondyke Cocktail.
(Con dif-
ferenze nelle dosi sono d’ac-
cordo sulla stessa ricetta, i
seguenti Barmen: Crosley,
Barclay, Reuss, Perrier, To-
relli, Roice, Goldenmann,
Grassi).
Agitare nel shaker con ghiaccio:
40% Vermouth secco
60% Sidro (Vino di mele)
3 spruzzi Orange bitter.
Servite con buccia limone.
in bicchiere da Bordeaux.
1936 Elvezio Grassi: 1000 misture. Seite 65. Klondyke Cocktail.
(Serie Lé-
grand).
Agitare nel shaker con ghiac-
cio:
30% Vermouth secco
10% Fraisette
60% Cider (Vino di mele).
Servite con oliva in bicchiere
da Bordeaux.
1936 Frank A. Thomas: Wines, cocktails and other drinks. Seite 200. Star Cocktail.
3 glasses apple brandy 1 teaspoon bitters
3 glasses French vermouth 1 teaspoon curaçao
. 1 teaspoon sugar syrup
Serve with a twist of lemon peel in each glass. An old-
time American favorite.
1936 Frank Meyer: The artistry of mixing drinks. Seite 41. Star.
In mixing-glass: a dash of Or-
ange Bitters, one-third Italian
Vermouth, two-thirds Apple
Jack or Calvados; stir & serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 140. Apple Jack Cocktail.
Usese la cocktelera.
Unus pedacitos de hielo.
4 gotas de Bitter Angostura.
4 gotas de Bitter Orange.
1/2 parte de Calvados.
1/2 parte de Vermouth Torino Cinzano.
Agítese, cuélese y sírvase en copa de 120
gramos.
1937 Anonymus: Here’s How. Seite 28. Star.
1 Teaspoonful Grape Fruit
Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
1/2 Calvados
1/2 Best London Gin
1937 Anonymus: Hotel “Lincoln” cock-tail book. Seite 44. Marconi Cocktail.
1/3 CORA vermouth.
2/3 apple brandy.
Shake and serve.
1937 Anonymus: Hotel “Lincoln” cock-tail book. Seite 57. Star Cocktail.
Drops of Angostura bitters.
1/2 applejack.
1/2 CORA vermouth.
Stir well and serve.
Dress with lime peel.
1937 Anonymus: Hotel “Lincoln” cock-tail book. Seite 57. Star Cocktail (old fashion).
A teaspoonful of sugar.
Drops o f orange bitters.
2/3 applejack.
1/3 CORA vermouth.
Stir well and serve.
Dress with orange and a lime peel.
1937 John R. Iverson: Liquid gems. Seite 71. Star Cocktail.
Shaker—ice
1 oz. Applejack Brandy
3/4 oz. Italian Vermouth
2 drops Orange Bitters
Shake, strain and serve in cocktail
glass.
No decoration.
Observations
Another very sound mixture.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 122. Star Cocktail (a la antigua).
Cucharadita de azúcar.
Gotas orange bitters.
Dos terceras partes applejack.
Tercera parte vermouth FERRERO.
Lasca de naranja y hierbabuena. Bátase.
1937 United Kingdom Bartenders’ Guild. Star.
1 teaspoonful Grape Fruit Juice.
1 dash Italian Vermouth.
1 dash French Vermouth.
50% Calvados or Apple Brandy.
50% Dry Gin.
Shake and strain into cocktail glass.
1937 William J. Tarling: Café Royal cocktail book. Star.
1 teaspoonful Grapefruit Juice.
1 dash Martini Sweet Vermouth.
1 dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake and strain into cocktail glass.
1938 Anonymus: Cocktails. Seite 12. Jersey Sunset.
3/4 Jigger Apple Jock
3/4 Jigger French Vermouth
2 Dashes Syrup
1 Dash Bitters
Shake
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 92. Applejack Cocktail – No. 1.
1 dash Angostura Bitters
1/2 Italian Vermouth
1/2 Calvados
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 124. Marconi Wireless Cocktail.
2 dashes Orange Bitters
1/3 Italian Vermouth
2/3 Applejack
Stir
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 143. Star Cocktail.
2/3 Apple Jack
1/3 Italian Vermouth
1 dash Grape Fruit Juice
Shake well
Strain into Cocktail Glass
1938 Robert Vermeire: L’art du cocktail. Seite 31. Klondyke.
Verre à mélange:
3 traits d’orange bitter.
1/2 vermouth français.
1/2 apple Jack Brandy. (En France:
calvados.)
Remuer à la cuiller. Passer dans le verre,
ajouter une petite olive verte et presser
pelure de citron dessus.
1938 Robert Vermeire: L’art du cocktail. Seite 46. Star.
Ce cocktail est identique au « Klondyke »,
mais on y ajoute deux traits de curaçao
orange.
1939 Ambrose Heath: Good Drinks. Seite 22. Apple Jack (1).
1/2 Calvados or Apple Jack
1/2 Italian Vermouth
I Dash Angostura Bitters
1939 Charles Browne: The Gun Club drink book. Seite 85. Star Cocktail.
A Star cocktail is composed of applejack and Ital-
ian vermouth, usually in equal amounts. A larger
proportion of brandy may be used if a dryer and
stronger drink is wanted. The more applejack, the
more “stars” may be seen.
1940 Anonymus: Professional mixing guide. Seite 39. Klondike Cocktail.
1 1/2 oz Applejack Brandy, 1 oz Dry
Vermouth, 3 dashes Angostura Bit-
ters. Shake well with cracked ice and
strain into cocktail glass.
1940 Anonymus: Professional mixing guide. Seite 59. Star Cocktail.
1/2 Applejack, 1/2 Dry Vermouth, 2
dashes Angostura Bitters. Stir in
cracked ice, strain into cocktail glass.
Twist Lemon Peel over drink.
1940 Charles: The cocktail book. Seite 88. Star Cocktail.
1 dash of French vermouth,
1 dash of Italian vermouth,
1 teaspoonful of fresh grapefruit
1/4 gill of calvados,
1/4 gill of dry gin.
Use the shaker.
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 87. Star Cocktail No. 1.
1 Teaspoonful Grapefruit Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
1/2 Calvados or Apple Brandy
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 139. Star Cocktail.
1/2 Applejack
1/2 Italian Vermouth
1 Dash Gum Syrup
1 Dash Angostura Bitters
Stir well with cracked ice and strain.
Use glass number 1
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 177. Applejack Cocktail.
1 Dash Angostura Bitters
1/2 Italian Vermouth
1/2 Calvados
Stir well in ice and strain into glass.
Use glass number 1
1940 Pedro talavera: Los secretos del cocktail. Seite 200. Star cocktail.
En un gran vaso de cristal, unos pedacitos de hielo.
1/3 naranja exprimida.
1/3 copa de Vermouth Noilly Prat.
1/3 ídem de Captain’s Gin.
1/3 ídem de Dubonet.
Agítese bien y se pasa a la copa núm. 5, con una
corteza de naranja.
1943 Oscar Haimo: Cocktail digest. Seite 28. B.V.D. Cocktail.
1 3/4 oz. Apple Jack
1 oz. Italian Vermouth
Use old fashioned glass
Stir.
1943 Oscar Haimo: Cocktail digest. Seite 71. Star Cocktail.
1 3/4 oz. Apple Jack
1 oz. Italian Vermouth
Stir.
1944 Crosby Caige: The standard cocktail guide. Seite 47. B.V.D. Cocktail.
1 jigger Applejack
1 ounce Sweet Vermouth
Shake with cracked ice.
1944 Crosby Caige: The standard cocktail guide. Seite 47. Star Cocktail.
1 jigger Applejack
1 jigger Sweet Vermouth
2 dashes Angostura Bitters
Stir with cracked ice.
1944 Harmann Burney Burke: Burke’s complete cocktail & drinking recipes. Seite 110. Klondyke.
1 Applejack
Angostura Bitters, 3 Dashes
1 French Vermouth
Ice.—15 Shakes. Strain and serve.
1944 Nick Thomas: Bartender’s friend. Star Cocktail.
1 oz. Apple Brandy
1 oz. Dry Vermouth
1 Dash Angos tura Bitters
Stir with Ice.
Strain into Cocktail Glass.
1944 Oscar Haimo: Cocktail digest. Seite 35. B.V.D. Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Use old fashioned glass
Add twist of lemon peel
Stir.
1944 Oscar Haimo: Cocktail digest. Seite 85. Star Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Dash Angostura Bitters
Stir.
1945 George Gardner: How to be a bartender. Seite 24. Star Cocktail.
Use mixing glass.
Ice, fine, fill glass.
Gum syrup, 2 dashes.
Orange bitters, 3 dashes.
Vermouth, Italian, 1/2 jigger.
Apple brandy, 3/4 jigger.
Mix; strain; add small twist of
lemon peel and serve.
1946 Bill Kelly: The roving bartender. Seite 36. Klondike Cocktail.
2 dashes Angostura bitters
1/2 oz. French Vermouth
1 oz. applejack brandy
Shake.
1946 Bill Kelly: The roving bartender. Seite 43. Star Cocktail.
1/4 oz. grapefruit juice
1/4 oz. French Vermouth
1/4 oz. Italian Vermouth
1/4 oz. applejack
3/4 oz. dry gin
Shake. Twist lemon peel
1946 Lucius Beebe: The Stork Club bar book. Seite 61. B.V.D. Cocktail.
1 3/4 oz. applejack
1 oz. Italian vermouth
Use old-fashioned glass. Stir.
1946 Lucius Beebe: The Stork Club bar book. Seite 80. Star Cocktail.
1 3/4 oz. applejack
1 oz. Italian vermouth
Stir and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and wine digest. Seite 40. B.V.D. Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Stir
Add twist of lemon peel
1946 Oscar Haimo: Cocktail and wine digest. Seite 96. Star Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Dash Angostura Bitters
Stir.
1946 Trader Vic: Trader Vic’s book of food & drink. Seite 87. B.V.D.
This is an oldy and has nothing to do with
underwear. It’s worth a try though.
3/4 ounce Bacardi
3/4 ounce French Vermouth
3/4 ounce Dubonnet
Stir ingredients in mixing glass with large piece
of ice; strain into chilled cocktail glass.
1948 Adolphe Torelli: 900 recettes de cocktails et boissons américaines. Seite 95. Klondyke Cocktail.
Dans un shaker
avec de la glace pilée, quatre traits d’Orange-
bitter, un verre à madère de cidre, un demi-verre
de Vermouth Cinzano, frapper, passer dans un
verre à bordeaux, garnir d’une olive, d’un zeste
de citron et de chalumeaux.
1948 Adolphe Torelli: 900 recettes de cocktails et boissons américaines. Seite 157. Star Cocktail.
Dans un shaker avec
de la glace pilée, un trait de Curaçao, trois traits
d’Angustura, un demi-verre à madère de cidre,
un demi-verre de Vermouth Cinzano, frapper,
passer dans un verre à cocktail, garnir d’un zeste
de citron et de courtes pailles.
1948 David A. Embury: The fine art of mixing drinks. Seite 174. B.V.D.
APPLEJACK MANHATTAN Made exactly
like the Manhattan but with apple brandy instead of
whisky.
Another cocktail, sometimes called the B.V.D., is made with
French vermouth, gin, and rum.
1948 David A. Embury: The fine art of mixing drinks. Seite 174. Star.
Made like a Dry Manhattan, using apple brandy
in place of whisky. One dash Angostura to each drink.
A twist of lemon over each glass.
The addition of 1/2 teaspoonful of sugar syrup to
each drink changes the name to the T.N.T. SPECIAL.
The Star is also sometimes called the KLONDIKE
and sometimes the FARMER’S WIFE.
1948 George Albert Zabriskie: The bon vivant’s companion. Seite 29. Star Cocktail.
1 dash orange bitters
1/2 jigger Bailor vermouth
1/2 jigger applejack
Fill glass with ice
Stir and strain. Serve in cocktail glass.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 371. Klondyke.
1 parte de Applejack.
1 parte de vermouth fran-
cés.
3 chorros de angostura Bi-
tters.
Hielo. Batirlo 15 veces,
colarlo y servirlo.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 388. Marconi.
1/3 vermouth italiano.
2/3 Applejack.
Hielo. Bátase, cuélese y
sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 396. Star.
1/2 applejack.
1/2 vermouth italiano.
Gotas de Orange Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase con cascara de
limón.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 396. Star (sistema antiguo).
2/3 applejack.
1/3 vermouth italiano.
Cucharadita de azúcar.
Gotas de Orange Bitters.
Lasca de naranja.
Hierbabuena.
Revuélvase con hielo, cué-
lese y sírvase.
1948 Trader Vic: Bartender’s guide. Seite 77. Klondike Cocktail.
3/4 oz. applejack 3/4 oz. French vermouth
. 3 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s guide. Seite 78. Marconi Wireless Cocktail.
1 oz. applejack 1/2 oz. Italian vermouth
. 2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s guide. Seite 87. Star Cocktail 1.
1 oz. applejack 1/2 oz. Italian vermouth
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s guide. Seite 87. Star Cocktail 2.
3/4 oz. applejack 2 dashes curaçao
3/4 oz. French vermouth 2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with ripe olive and twist lemon peel over drink.
1948 Trader Vic: Bartender’s guide. Seite 182. Star Cocktail.
3/4 oz. gin 1 dash French vermouth
3/4 oz. calvados 1 dash Italian vermouth
. 1 tsp. grapefruit juice
Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 19. Apple Jack Cocktail.
1 Trait Angostura Bitter –
1/2 Calvados –
1/2 Vermouth Italien –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Emile Bauwens: Livre de cocktails. Seite 85. Star Cocktail.
1 Trait Jus Pamplemousse –
1 Trait Vermouth Français –
1 Trait Vermouth Italien –
1/2 Gordon’s Gin –
1/2 Calvados –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 382. Klondyke-Cocktail.
In den Schüttelbecher gibt man mehrere kleine Stücke
Roheis, den Saft von 1/2 Zitrone, 2 Barlöffel Zucker,
1/2 franz. Vermouth, 1/2 ital. Vermouth. Gut schütteln
und in einen grossen Tumbler seihen. Auffüllen mit
Ginger-Ale. Mit Saughalmen servieren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 445. Star-Cocktail.
1 d. Zitronensaft, 1 d. ital. Vermouth, 1 d. franz. Ver-
mouth, 2/3 Apfel-Cognac, 1/3 Gin. Gut schütteln. Kirsche
ins Glas.
1949 Wilhelm Stürmer: Cocktails by William. Seite 45. Apfelbrandy Spezial – Apple Jack Special.
1 Spritzer Angosturabitter,
1/2 Ital. Vermouth,
1/2 Apple Jack.
1949 Wilhelm Stürmer: Cocktails by William. Seite 55. Klondyke Cocktail.
1/2 Apfelwein,
1/2 Französischer Vermouth,
1 Teelöffel Zuckersirup,
4 Spritzer Orangenbitter.
Garniere sodann mit Olive und
Zitronenspirale.
1949 Wilhelm Stürmer: Cocktails by William. Seite 61. Star Cocktail.
1 Teelöffel Zuckersirup,
3 Spritzer Angosturabitter,
1 Schuß Turiner Vermouth,
1 Schuß Apfelwein.
Nach gutem Umrühren (nicht schüt-
teln) seihe den Star Cocktail in ein
hohes Stengelglas.
1950 Ted Shane: Authentic and hilarious bar guide. Seite 39. Klondike.
1 oz. French Vermouth 1 tsp. Lemon Juice
1 oz. Italian Vermouth 1 tsp. Sugar
Stir with ice and strain. Add cracked ice and
fill with seltzer.
1951 Anonymus: L’abc per miscalare i cocktails. Seite 49. Star.
Un cucc hiaino di Succo d’uva, uno spruzzo
di Vermouth italiano, un o spruzzo di Ver-
mouth francese, 1/3 Apple Jack o Porto
Rosso, 1/3 Old Rider’s Gin.
Scuotere bene.
1952 Anonymus: Cocktails. Seite 95. Star.
Dans le verre à mélange
Un trait d’orange bitters,
1/3 vermouth italien,
2/3 d’Apple Jack ou de caivados,
Remuer et servir.
1952 Charles: The cocktail bar. Seite 88. Star Cocktail.
1 dash of French vermouth,
1 dash of Italian vermouth,
1 teaspoonful of fresh grapefruit juice,
1/4 gill of calvados,
1/4 gill of dry gin.
Use the shaker.
1953 Anonymus: Manual del bar. Seite 149. Apple Jack.
1 golpe de Bitter Angostura.
Refrescado. 45 gramos de Vermouth To-
Servido en copa de 100 rino.
gramos. 45 gramos de Calvados deCa-
. lingasta.
1953 Anonymus: The U.K.B.G. guide to drinks. Seite 84. Star.
1 teaspoonful Grapefruit
Juice.
1 Dash Sweet Vermouth.
1 Dash Dry Vermouth.
1/2 Calvados.
1/2 Dry Gin.
Shake and Strain.
1953 David A. Embury: The fine art of mixing drinks. Seite 173. B.V.D.
APPLEJACK MANHATTAN Made exactly like the
Manhattan but with apple brandy in place of whisky.
1953 David A. Embury: The fine art of mixing drinks. Seite 173. Star.
Made like a Dry Manhattan, using apple brandy in place of
whisky. One dash Angostura to each drink. A twist of lemon over
each glass.
The addition of 1/2 teaspoonful of sugar syrup to each drink changes
the name to the T.N.T. SPECIAL.
The Star is also sometimes called the KLONDIKE and sometimes
the FARMER’S WIFE.
1953 Leo Cotton: Old Mr. Boston official bartender’s guide. Seite 139. Star Cocktail.
1 oz. Applejack
1 oz. Italian Vermouth
1 Dash Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel on top and drop into glass.
1955 Anonymus: An anthology on cocktails. Seite 14. Star Cocktail.
50% BOOTH’S DRY GIN
50% CALVADOS or APPLE
BRANDY
1 Dash French VERMOUTH
1 Dash Italian VERMOUTH
1 Teaspoonfal GRAPE FRUIT
JUICE
Skake and strain into cocktail
glass.
1955 Anonymus: The U.K.B.G. guide to drinks. Seite 84. Star.
1 teaspoonful Grapefruit
Juice.
1 Dash Sweet Vermouth.
1 Dash Dry Vermouth.
1/2 Calvados.
1/2 Dry Gin.
Shake and Strain.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 29. Applejack No. 2.
3/4 Calvados or Apple Brandy
1/4 Sweet Vermouth
1 Dash Angostura Bitters
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 30. B.V.D..
Prepare same as APPLEJACK No.
2, omitting Bitters. Serve with
twist of Lemon Peel.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 31. Star No. 1.
1/2 Applejack
1/2 Sweet Vermouth
1 Dash Orange Bitters
Stir with cracked ice and strain
into glass. Sugar Syrup may be
added if desired.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 20. Applejack II.
Timbale à mélange, glace
3/4 Calvados
1/4 Vermouth italien
1 trait Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 29. B.V.D. (1).
Shaker, glace
3/4 Calvados
1/4 Vermouth italien
Bien frapper au shaker et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 89. Star no 1.
Timbale à mélange, glace
1/2 Calvados
1/2 Vermouth italien
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Un peu de sirop de sucre fa-
cultatif.
Mélangeur électr. : voir note.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 89. Star no 2.
Shaker, glace
1/2 Dry Gin
1/2 Calvados
1 trait Vermouth français
1 trait Vermouth italien
1 cuill. à thé jus de pample-
mousse.
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1959 Anonymus: Manual de cocteleria. #126. Star Cocktail.
Gotas de Orange Bitter
1 onza de Apple Jack
1 onza de Vermouth Italiano
Revuelta y en copa de cocktail con Cáscara
de limón.
1959 Anonymus: Mazarbeita y compagnia. Star Cocktail.
1 cucharadita de jugo de
toronja
1 golpe de Vermouth GANCIA
1 golpe de Vermouth NOILLY
PRAT
1/2 Calvados Morin
1/2 Ginebra Seagram’s
Bátase bien y pónga e en vasos
de cocktail.
1959 Anonymus: Mazarbeita y compagnia. Star Cocktail (No. 2).
1/2 Vermouth GANCIA
1/2 Calvados MORIN
Bátase bien y viértase en vasos
de cocktail.
1960 Anonymus: Recetas para cocteles. Seite 56. Star Cocktail.
Gotas de Orange Bitter
1 onza de Apple Jack
1 onza de Vermouth Italiano
Revuelta y en copa de cocktail con cáscara de
limón.
1960 Anonymus: The U.K.B.G. guide to drinks. Seite 84. Star.
1 teaspoonful Grapefruit
Juice.
1 Dash Sweet Vermouth.
1 Dash Dry Vermouth.
1/2 Calvados.
1/2 Dry Gin.
Shake and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 68. Klondyke.
1/2 Cidre
1/4 Cinzano rouge
1/4 Curaçao
1 zeste de citron
1 olive verte
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 106. Star cocktail.
1/2 Cidre
1/2 Cinzano rouge
1 trait Curaçao
3 traits d’angustura
1 zeste de citron
1963 Luigi Veronelli: I cocktails. Seite 160. Harbour Cocktail.
1 bicchiere e 1/2 di calvados
1/2 bicchiere di vermouth classico
4 gocce di orange bitter
2 scorzette di arancia senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il calvados ed il vermouth classico e mescolare usando
l’apposito cucchiaio; aggiungere l’orange bitter. Mescolare
piuttosto forte, lasciar riposare uno o due secondi, ri-
prendere infine a mescolare ma lentamente. Servire su-
bito in bicchieri guarniti con una scorzetta di arancia.
1963 Luigi Veronelli: I cocktails. Seite 247. Star Cocktail.
1 bicchiere e 1/3 di calvados o di apple-jack
2/3 di bicchiere di vermouth classico
4 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il calvados e il vermouth classico e mescolarli usando
l’apposito cucchiaio; aggiungere l’orange bitter. Mescola
re piuttosto forte, lasciar riposare un secondo, riprendere
infine ad agitare ma lentamente. Servire subito.
1964 Anonymus: Manuel del bar. Seite 149. Apple Jack.
. 1 golpe de Bitter Angostura.
Refrescado. 45 gramos de Vermouth To-
Servido en copa de 100 rino.
gramos. 45 gramos de Calvados de Ca-
. lingasta.
1964 Anonymus: Manuel del bar. Seite 221. Marconi.
. 40 gramos de Calvados de Ca-
Refrescado. lingasta.
Servido en copa de 80 30 gramos de Vermouth To-
gramos. rino.
1965 Harry Schraemli: Manuel du bar. Seite 424. Klondyke Cocktail.
Mettre dans le shaker plusieurs petits dés de glace, le jus d’un 1/2 ci-
tron, 2 cuillères à bar de sucre, 1/2 vermouth sec, 1/2 vermouth rouge.
Bien agiter et passer dans un grand tumbler. Finir de
remplir avec ginger-ale. Servir avec pailles.
1965 Robert London & Anne London: Cocktails and snacks. Seite 25. B.V.D. Cocktail.
1 1/2 ounces applejack 3/4 ounce sweet vermouth
Shake with cracked ice. Strain into cocktail glass. Serve with twist of
lemon peel.
1965 Robert London & Anne London: Cocktails and snacks. Seite 28. Star Cocktail #1.
1 1/4 ounces applejack 2 dashes Angostura bitters
1 1/4 ounces dry vermouth
Stir with cracked ice. Strain into cocktail glass. Twist a piece of lemon
peel over top.
1965 Robert London & Anne London: Cocktails and snacks. Seite 28. Star Cocktail #2.
3/4 ounce applejack Dash of orange bitters
3/4 ounce sweet vermouth
Shake with cracked ice. Strain into cocktail glass.
1966 John Doxat: Booth’s handbook of cocktails and mixed drinks. Seite 103. Klondike.
1 1/2 oz. Calvados
1 oz. Dry Vermouth
2 dashes Angostura
Shake briskly, strain into cocktail-glass.
1966 Mario Kardahi: Tratado práctico de coctelería, pastelería y afines. Seite 152. Apple Jack.
Refrescado. 1 gollpe de Bitt. Angostura.
Se sirve en Copa cam- 45 grs. de Vermouth Torino.
pana. 45 grs. de Calvados.
1966 Oscar Haimo: Cocktail and wine digest. Seite 97. Star Cocktail.
3/4 oz. Sweet Vermouth. 2 oz. Apple Jack
Stir with Ice and Strain.
1968 Anonymus: The Dieter’s drink book. Seite 53. Star.
. calories grams
1 oz. applejack, 80 proof 67 0
1 oz. sweet vermouth 45 4.6
dash Angostura bitters 2 trace
. total: 114 4.6
Stir ingredients vigorously with cracked ice.
Strain into chilled cocktail glass
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 342. Apple Jack.
Refrescado. Servir en copa Campana.
1 golpe de Bitter Angostura,
45 gramos de Vermouth Torino,
45 ” ” Calvados.
1972 Leo Cotton: Old Mr. Boston. Seite 95. Star Cocktail.
1 oz. Apple Brandy
1 oz. Sweet Vermouth
1 Dash Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Twist of
lemon peel and drop into glass.
1972 Trader Vic: Trader Vic’s bartender’s guide. Seite 108. Applejack Cocktail – 2.
1 ounce applejack
1 ounce Italian vermouth
Shake with cracked ice. Strain into chilled cocktail glass.
1973 Oscar Haimo: Cocktail and wine digest. Seite 97. Star Cocktail.
3/4 oz. Sweet Vermouth. 2 oz. Apple Jack
Stir with Ice and Strain.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 22. Apple Jack Cocktail.
1 Dash Angostura Bitters,
1/2 Italian Vermouth.
1/2 Calvados.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 154. Star Cocktail.
1 Teaspoonful Grape Fruit
Juice.
1 Dash Italian Vermouth.
1 Dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ complete barguide. Seite 215. Apple Blossom.
Cocktail Glass Shake
1-1/2 oz applejack
3/4 oz apple juice
1/2 oz lime juice
1/4 oz maple syrup
Lemon wedge
Variation Stir
1-1/4 oz Calvados or
apple brandy
Lemon twist
1-1/4 oz sweet vermouth
1977 Stan Jones: Jones’ complete barguide. Seite 215. Applejack Cocktail.
Cocktail Glass Shake
1-1/2 oz applejack
1/2 oz lemon juice
1/4 oz grenadine
Variation Stir
1 1/4 oz applejack
1-1/4 sweet vermouth
Variation
1-1/2 oz applejack
2 dashes orange bitters
1 dash Angostura bitters
1/4 tsp sugar
Variation
1-1/2 oz Calvados or
applejack
3/4 oz sweet vermouth
1 dash Angostura bitters
1977 Stan Jones: Jones’ complete barguide. Seite 216. Applejack Man.
Cocktail Glass Stir
1-3/4 oz applejack
3/4 oz sweet vermouth
1 dash orange bitters
Cherry
1977 Stan Jones: Jones’ complete barguide. Seite 241. B.V.D.
Cocktail Glass Stir
2 oz apple brandy
1/2 oz sweet vermouth
Lemon tewist
Variation
3/4 oz gin
3/4 oz rum
3/4 oz dry vermouth
Variation
3/4 oz rum
3/4 oz Dubonnet
3/4 oz vermouth
1977 Stan Jones: Jones’ complete barguide. Seite 323. Klondike.
Cocktail Glass Stir
1-1/4 oz applejack
1-1/4 oz dry vermouth
1 dash orange bitters
1977 Stan Jones: Jones’ complete barguide. Seite 334. Marconi Wireless.
Cocktail Glass Stir
1-3/4 oz applejack
3/4 oz sweet vermouth
2 dashes orange bitters
1977 Stan Jones: Jones’ complete barguide. Seite 406. Star Cocktail.
Cocktail Glass Stir
1-1/4 oz apple brandy
1-1/4 oz sweet vermouth
1 dash Angostura or
orange bitters optional
Sugar optional
Variation
1 oz gin
1 oz apple brandy
1/4 oz dry vermouth
1/4 oz sweet vermouth
1 dash grapefruit juice
Variation
1-1/4 oz applejack
1/4 oz dry vermouth
1/4 oz orange curaçao
Lemon twist, Olive
explicit capitulum
*
45 ml Onsen Goldparmäne (apple eau-de-vie)
45 ml Routin Blanc vermouth
1 dash orange bitters
Preparation: 3 ice cubes, stirred for 5 seconds (15 times).
Note: We prefer the classic version without any frills. And as described in the post Clavados is not Calvados, you have to use an unaged fruit brandy. Our recipe is inspired by Robert Vermeire from 1922 — however, we do without the garnish and lemon oils (which we don’t like here) and use less orange bitters.
David Wondrich writes that the Star Cocktail first appeared on a list in The Sun in 1893, became widely known in 1894, and was finally printed with a recipe in George Kappeler’s book in 1895. [3] [3]
In 1900, Harry Johnson introduced the Star Cocktail and the Klondike Cocktail. The basic recipe is identical for both: equal parts French vermouth and Applejack, 1 dash of bitters, and a lemon zest garnish. His Klondike Cocktail is garnished with an olive, while the Star Cocktail contains a dash of Curaçao instead. However, after reviewing the recipes of other authors, we cannot recognise this distinction.
The Star Cocktail comes in many variations. If we ignore the lemon zest, cherry and olive garnish to get to the heart of the matter, it is a mixture of Applejack and vermouth, which can be Italian or French, and optionally a little cocktail bitters or Curaçao.
Its diversity is reminiscent of the many possibilities that characterise a Manhattan cocktail. As with this one, the differences between them are not sufficient to distinguish them by name. The Star cocktail is actually a type of Manhattan cocktail in which whisky has been replaced by apple brandy.
In later times, the Star Cocktail can also be found under other names, such as: 1927 Le Normand, 1930 Apple Jack Cocktail, 1930 Fair Weather, 1931 Marconi Wireless, 1931 The Short Hills, 1931 Apple Jigger, 1933 Jersey Cocktail, 1934 Rockwell Kent Cocktail, 1934 Plaza, 1934 Coronation, 1934 Apple Brandy Cocktail, 1936 Roberta, 1938 Jersey Sunset, 1943 B.V.D., 1949 Apple Jack Spezial, 1963 Harbour Cocktail, 1977 Apple Blossom, 1977 Applejack Man.
Needless to say, there are also star cocktails that have a completely different recipe and therefore should not be referred to as star cocktails.
Klondike
Although we find the name Klondike Cocktail in Harry Johnson’s book, it did not catch on for this particular mixture. It exists in numerous other variations with very different recipes. At the beginning of the 20th century, ‘Klondike’ was probably still a fashionable term that people liked to use. This is suggested by a newspaper article from 1898, which states: “Klondike is a Fad. The word has taken a prominent place in current slang.” [1-5] There are Klondike ties, Klondike hats, Klondike hotels, Klondike restaurants, Klondike companies, Klondike cafés, Klondike puzzles, Klondike marches, waltzes and gavottes, and Klondike soda water. And, of course, a Klondike cocktail, because “The klondike cocktail has made its appearance in a dozen first class bars down town. It is made preferably of gin, with vermouth and orange bitters – really on the lines of a Martini, but the ›Klondike suggestion‹ is given by a floating piece of lemon or orange peel cut into a disk and just the size of a $20 goldpiece.” [1-5]
The term “Klondike” refers to the Klondike Gold Rush, which from 1896 onwards drew more than a hundred thousand gold prospectors to the Klondike River in the hope of striking it rich. This migration was encouraged by the economic crisis that was prevailing in the United States at the time. [2]
Sources
Historical Recipes
1895 George J. Kappeler: Modern American drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
hes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1898 Anonymus: Cocktails. Seite 34. Star Cocktail.
Syrup FILL a mixing-glass half-full fine ice, add two
Bitters dashes gum-syrup, three dashes Peyschaud or
Brandy Boker’s bitters, one-half jigger apple brandy, one-
Italian Vermouth half jigger Italian vermouth. Mix, strain into cocktail-
Lemon peel glass, twist a small piece lemon peel on top.
1900 George J. Kappeler: Modern American drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
hes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 262. Star Cocktail.
(Use a large size bar glass.)
Fill glass 3/4 full of fine-shaved ice;
1 or 2 dashes of gum;
1 dash of curaçoa;
3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of apple jack;
Stir well with a spoon, strain into a cocktail glass,
squeeze a piece of lemon peel on top and serve.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 264. Klondyke Cocktail.
(Use a large bar glass.)
3/4 glass full of fine-shaved ice;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of applejack;
1/2 wine glass of French vermouth;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium-size olive, squeeze a piece
of lemon peel on top and serve.
1901 Anonymus: The cocktail book. Seite 23. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1902 Anonymus: Fox’s bartender’s guide. Seite 16. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1903 Tim Daly: Daly’s bartender’s encyclopaedia. Seite 90. Klondike Cocktail.
Use a mixing glass.
Fill with fine ice.
2 dashes of orange bitters.
1 dash of benedictine.
1 wine glass of Tom gin.
Put in a small dash of eau de vie, squeeze
a piece of lemon into the glass, and serve.
A nugget which is sought after by
returned miners and prospectors from the
gold fields of Alaska who have struck it
rich, but have missed the luxuries unat-
tainable in that far-off region.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 5. Star Cocktail.
1 dash orange bitters
1/2 jigger apple brandy
1/2 jigger Italian vermouth
Lemon peel
Ice
Stir and strain into cocktail glass.
1904 Paul E. Lowe: Drinks as they are mixed. Seite 24. Star Cocktail.
Use mixing glass.
Ice, fine, fill glass.
Gum syrup, 2 dashes.
Orange bitters, 3 dashes.
Vermouth, Italian, 1/2 jigger.
Apple brandy, 3/4 jigger.
Mix; strain; add small twist of
lemon peel and serve.
1904 Thomas Stuart: Stuart’s fancy drinks. Seite 132. Star Cocktail.
1 dash of orange bitters.
2/3 apple jack.
1/3 Italian vermouth.
1905 Anonymus: The Gorham Cocktail Book. Seite 36. Star Cocktail.
Syrup Two dashes gum-syrup, three dashes
Bitters Peyschaud or Boker’s bitters, one-half
Apple Brandy jigger apple brandy, one-half jigger Ita-
Italian Vermouth lian vermouth, small piece lemon peel.
FILL a mixing-glass half-full fine
ice, add two dashes gum-syrup,
three dashes Peyschaud or Boker’s bit-
ters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix,
strain into cocktail-glass, twist small
piece lemon peel on top.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 48. Star Cocktail.
Use large bar glass half full of ice.
2 dashes gum syrup.
1 dash Curacoa.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 jigger French Vermouth.
1/2 jigger of Applejack.
Stir with spoon, strain in cocktail glass, add
cherry and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
dashes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1906 George Spaulding: How to mix drinks. Seite 17. Star Cocktail.
Use large glass.
Half fill with ice.
Gum syrup, two dashes.
Curacoa, one dash.
Angostura bitters, two dashes.
French Vermouth, one quarter wine
glass.
Applejack, one quarter wine glass.
Stir and strain into cocktail glass, add
cherry.
1906 Louis Muckensturm Louis’ Mixed Drinks. Seite 39. Star Cocktail.
Take one-half a cocktail-glass of Italian Vermouth,
and
One-half a cocktail-glass of Apple Jack.
Fill the mixing-glass with ice; shake well and strain into
a cocktail-glass.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Star Cocktail.
1 dash of orange bitters
50% Bailor Vermouth
50% applejack
Fill glass with ice.
Stir and strain. Serve in
cocktail glass.
1908 William Boothby: The World’s Drinks. Seite 62. Klondyke.
From the recipe of my old co-worker and friend, WILLIAM COLEMAN, E SQ.,
Head Bartender, Royal Hawaiian Hotel, Honolulu, H . I.
Into a small mixing-glass place a small barspoonful of sugar, the juice
of half a lemon, half a jigger of French vermouth and half a jigger of
Italian vermouth; shake thoroughly with some fine cracked ice, strain into a
long glass, fill up with cold ginger ale and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas
und fülle es auf mit kaltem Ginger-Ale.
1909 George J. Kappeler: Modern American Drinks. Seite 41. Star Cocktail.
Fill a mixing-glass half-full fine ice, add two
dashes gum-syrup, three dashes Peyschaud or An-
gostura bitters, one-half jigger apple brandy, one-
half jigger Italian vermouth. Mix, strain into
cocktail-glass, twist small piece lemon-peel on top.
1909 John Applegreen: Applegreen’s Bar Book. Seite 5. Star Cocktail.
1 dash orange bitters
1/2 jigger apple brandy
1/2 jigger Italian vermouth
Lemon peel
Ice
Stir and strain into cocktail glass.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 74. Star Cocktail.
1 dash of orange bitters
50% Italian Vermouth
50% AppleJack
Fill glass with ice, stir, strain and serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 4. Star Cocktail.
Use a large glass,
Put in one lump of ice,
One-third French Vermouth,
Two-thirds Apple Brandy,
One split of Champagne.
Stir well.
Remove the ice and serve.
1910 George R. Washburne & Stanley Bronner: Beverages De Luxe. Klondike.
Pare an orange as you would an
apple.
Use the juice of one orange.
One jigger of whisky.
Shake and strain in a large glass and
flll with bottle Ginger Ale.
1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Star Cocktail.
One-third Italian Vermouth.
Two-thirds Apple Jack.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 48. Star Cocktail.
Use large bar glass half full of ice.
2 dashes gum syrup.
1 dash Curaçao.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 jigger French Vermouth.
1/2 jigger of Applejack.
Stir with spoon, strain in cocktail glass, add
cherry and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 20. Star Cocktail.
(Use a large glass.)
One-half glass of ice,
Two dashes of gum syrup,
Two dashes of orange bitters,
One-quarter wine-glass of Italian vermouth,
One-quarter wine-glass of applejack.
Stir and strain into cocktail glass.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 141. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in cocktail
glass, serve after squeezing lemon peel on top.
1912 John H. Considine: The buffet blue book. #189. Star Cocktail.
Use large bar glass, half full of ice; 2
dashes of gum syrup, 1 dash of curacoa, 2
dashes of Abbott’s Bitters, half jigger of
French vermouth, half jigger of applejack.
Stir with spoon, strain In cocktail glass,
add cherry and serve.
1912 William Boothby: The World’s Drinks. Seite 62. Klondyke.
From the recipe of my old co-worker and friend, WILLIAM COLEMAN, E SQ.,
Head Bartender, Royal Hawaiian Hotel, Honolulu, H . I.
Into a small mixing-glass place a small barspoonful of sugar, the juice
of half a lemon, half a jigger of French vermouth and half a jigger of
Italian vermouth; shake thoroughly with some fine cracked ice, strain into a
long glass, fill up with cold ginger ale and serve.
1912 William Boothby: The World’s Drinks. Anhang. Star Cocktail.
One-third Cinzano Italian Vermouth and two-thirds Apple Jack; frappé.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 24. Star Cocktail.
(Use large bar glass.) 3/4 glass
of shaved ice; 1 or 2 dashes gum; 1 dash Curacoa;
3 dashes bitters; 1/2 wineglass French vermouth; 1/2
wineglass applejack. Stir with spoon, and after
straining in cocktail glass, serve after squeezing
lemon peel on top.
1913 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas und
fülle es auf mit kaltem Ginger-Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 122. Klondyke.
Fülle Mixbecher halb mit Eis, füge hinzu: 1 Tee-
löffel Zucker, 4 Spritzer Citronensaft, 1/2 Cocktailglas
ital. Vermouth, 1/2 Cocktailglas franz. Vermouth, gut
schütteln, in ein Limonadenglas seihen und mit Ginger
Ale auffüllen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 122. Klondyke-Cocktail.
Mischglas mit 3—4 Stck. Eis, 3 Spritzer
Angostura, 1/2 Cocktailglas Apfel – Cognac – Applejack, 1/2
Cocktailglas franz. Vermouth, rühren, in Cocktailglas
seihen, Citronenschale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 223. Star-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Spritzer Zucker-
sirup, 1 Spritzer Curacao, 3 Spritzer Angostura, 1/2 Cock-
tailglas ital. Vermouth, 1/2 Cocktailglas Apple-Jack —
Apfelcognac —, rühren, in Cocktailglas seihen, Citronen-
spirale.
1913 Jacques Straub: A Complete manual of Mixed Drinks. Seite 44. Star Cocktail.
1 Dash Orange Bitters.
1/2 Jigger Аррlе Jack.
1/2 Jigger Italian Vermouth.
Stir.
Lemon Peel.
1913 Jacques Straub: A Complete manual of Mixed Drinks. Seite 44. Star Cocktail – Old Fashioned.
1 Barspoonful of Sugar.
1 Dash of Orange Bitters.
2/3 Jigger Apple Jack.
1/34 Jigger Italian Vermouth.
Slice Orange.
Sprig of Mint.
1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 54. Star Cocktail.
Use large bar-glass.
Three-fourths full of shaved ice.
Three dashes of orange bitters.
Two dashes of gum syrup.
One-half wine-glas of Italian Vermouth.
One-half wine-glass of applejack.
Stir; strain into cocktail-glass; twist a piece
of lemon peel on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 30. Star Cocktail.
(Use large bar glass.) 3/4 glass of shaved ice;
1 or a dashes gum; 1 dash Curacoa; 3 dashes bit-
ters; 1/2 wineglass French vermouth; 1/2 wineglass
applejack. Stir with spoon, and after straining
in cocktail glass, serve after squeezing lemon
peel on top.
1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Klondike.
Pare an orange as you would an
apple.
Use the juice of one orange.
One jigger of whisky.
Shake and strain in a large glass and
flll with bottle Ginger Ale.
1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Star Cocktail.
One-third Italian Vermouth.
Two-thirds Apple Jack.
1914 Jacques Straub: Drinks. Seite 39. Star Cocktail.
1 dash orange bitters.
1/2 jigger apple jack.
1/2 jigger Italian vermouth. Stir. Lemon peel.
1914 Jacques Straub: Drinks. Seite 39. Star Cocktail (Old Fashion).
1 barspoonful of sugar.
1 dash of orange bitters.
2/3 jigger apple jack.
1/3 jigger Italian vermouth.
Slice orange. Sprig of mint.
1915 John B. Escalante: Manual del cantinero. Seite 29. Star Cocktail.
Echese la necesaria cantidad de hielo en pcdacitos para
mediar el vaso, y agrégucso:
Sirope de goma . . . . . Unas gotas
[?] . . . . Unas gotas
[?] . . . . Unas gotas
Vermouth Francés . . . } Por partes iguales
Apple Jack . . . . . . . . . }
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una corteza de limón re-
torcida.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 70. Star Cocktail.
3 dashes Peychard Bitters
50% M. & R. Italian Vermouth
50% Applejack.
Fill glass with ice. Stir, strain and serve.
1917 Hugo Richard Ensslin: Recipes for Mixed Drinks. Seite 30. Star Cocktail.
1/2 Applejack
1/2 Italian Vermouth
1 dash Gum Syrup
1 dash Angostura Bitters
Stir well with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 168. Star Cocktail.
Use mixing glass.
1 teaspoon Curacoa.
1 dash aromatic bitters.
1/2 Italian vermouth.
1/2 apple jack.
1/2 glass cracked ice.
Stir, strain and serve, squeeze lemon,
peel over top.
1920 Anonymus: Good Cheer. Seite 21. Star Cocktail (Old Fashion).
1 barspoonful of sugar.
1 dash of orange bitters.
2/3 shot apple jack.
1/3 shot Italian vermouth.
Slice orange. Sprig of mint.
1920 Anonymus: Metropolitain Club. Seite 14: Star Cocktail.
One-third Italian Vermouth,
two-thirds Apple Brandy, stir well
and serve with cherry.
1920 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas und
fülle es auf mit kaltem Ginger-Ale.
1920 Ferrucio Mazzon: Guida del barman mixer. Seite 27. Star Cocktail.
Usate il vostro biccherone con:
3/4 di ghiaccio
2 goccie di Sciroppo
1 goccia di Curacao
3 goccie di Bitter
1/2 bicchiere di Vermouth bianco
1/2 bicchie’re di vino di mele.
Versate nel bicchiere e spremete la buc-
cia di limone.
1921 Adolphe Torelli: Guide du barman. Seite 67. Klondyke Cocktail.
Sahker avec glace pilée,
quatre traits orange bitter, un verre à madère
de cidre, un demi-verre de vermouth, agiter et
passer dans verre à bordeaux, garnier d’une olive
et zeste de citron pressé.
1921 Adolphe Torelli: Guide du barman. Seite 102. Star Cocktail.
Dans shaker avec glace pilée,
deux traits de sirop de sucre, un trait de cura-
çao, trois traits d’angostura, demi-verre de ver-
mouth italien, demi-verre à madère de cidre,
frapper et passer dans un verre à bordeaux avec
zeste citron.
1922 Robert Vermeire: Cocktails. Seite 33. Klondyke Cocktail.
Fill the bar glass half full of broken ice
and add:
3 dashes of Orange Bitters.
1/4 gill of French Vermouth.
1/4 gill of Apple Jack Brandy.
Stir up well, strain into a cocktail-glass,
add a small olive, and squeeze lemon-peel
on top.
1922 Robert Vermeire: Cocktails. Seite 45. Star Cocktail.
A Klondyke Cocktail with 2 dashes of
Orange Curaçao in it.
1923 Harry McElhone: “Harry” of Ciro’s ABC of Mixing Cocktails. Seite 66. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Italian
Vermouth, 1 dash French Vermouth, 1/3 Apple Jack
or Calvados, 1/3 Gin.
Shake well.
(A very popular cocktail at the Plaza, New York.)
1924 Antonio Fernández: Manual del barman. Seite 44. Star Cocktail.
En un caso grande con hielo,
échese un chorro de goma, un chorro de crema de
cacao, un chorro de Bitter de Angostura, una co-
pita de vermouth Francés y media copita de Cog-
nac; revuélvase y pásese colado a una copa con una
guinda o aceituna.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 41. Star Cocktail.
Se prépare dans le shaker à moitié rempli
de glace en morceaux :1/3 de crême de menthe
blanche, 2/3 de bon cognac vieux. — Bien se-
couer et servir dans le verre à cocktail.
1925 Carl A. Seutter: Der Mixologist. Seite 56. Klondyke.
Ein Barglas fülle zur Hälfte mit feinem Eis.
1 Teelöffel Zucker,
den Saft von 1/2 Zitrone,
1/2 Sherryglas italienischen Vermouth,
1/2 „ französischen Vermouth.
Schüttele es in einem Schüttelbecher, seihe es in ein größeres Glas
und fülle es auf mit kaltem Ginger-Ale.
1925 “Robert” Buckby & George Stone: The Buckstone book of cocktails. Seite 58. Star Cocktail.
1/2 Gin, 1/2 Calvados, 1 dash of French Ver-
mouth, 1 dash of Italian Vermouth, 1 dash
of grape fruit juice.
Shake and strain.
1926 Anonymus: The cocktail book. Seite 26. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1926 Harry McElhone: Harry’s ABC of mixing cocktails. Seite 85. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Gancia
Italian Vermouth, 1 dash French Vermouth,
1/3 Apple Jack or Calvados, 1/3 Burrough’s Beefeater
Gin.
Shake well.
(A very popular cocktail at the Plaza, New York.)
1926 W. Slagter: Cocktails. Seite 56. Klondike Cocktail.
Vult den Shaker met eenige stukjes ijs
1/3 Cocktailglas Fransche Vermouth
1/3 Cocktailglas Cognac
4 Druppen Oranjebitter
Wijnand Fockink
3 Druppen Angostura.
Behandeling als bij recept No. 87.
Doet er een weinig geschrapt IJs in en
een Olijf.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 95. Klondyke Cocktail.
Dans un shaker
avec de la glace pilée, quatre traits d’Orange-
bitter, un verre à madère de cidre, un demi-verre
de Vermouth Cinzano, frapper, passer dans un
verre à bordeaux, garnir d’une olive, d’un zeste
de citron et de chalumeaux.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 157. Star Cocktail.
Dans un shaker avec
de la glace pilée, un trait de Curaçao, trois traits
d’Angustura, un demi-verre à madère de cidre,
un demi-verre de Vermouth Cinzano, frapper,
passer dans un verre à cocktail, garnir d’un zeste
de citron et de courtes pailles.
1927 Anonymus: El arte de hacer un cocktail. Seite 68. Star (Estrella).
Gota de Orange bitters.
1/2 Apple Jack.
1/2 vermouth italiano.
Bátase y cáscara de limón.
1927 Anonymus: El arte de hacer un cocktail. Seite 69. Star (a la antigua).
Cucharadita de azúcar.
Gota de Orange bitters.
2/3 Apple Jack.
1/2 vermouth italiano.
Lasca de naranja y ramito de yerba-
buena.
1927 Anonymus: The Cocktail Book. Seite 26. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1927 Harry McElhone: barflies and Cocktails. Seite 68. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Italian Vermouth,
1 dash French Vermouth, 1/3 Apple Jack or Calvados, 1/3
Gin.
Shake well.
(A very popular cocktail at the Plaza, New York.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 88. Star Cocktail.
1 jet Jus de raisins, 1 jet Vermouth
Noilly Prat, 1/3 Calvados, 1/3 Gin.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 28. Star Cocktail.
1/3 Vermouth français, 1/3
Brandy, 1/3 Curaçao, 2 traits angostura. Frapper à la
timbale, olive.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 63. Le Normand.
1/2 Calvados, 1/2 Vermouth.
français. Frapper à la timbale.
Communiqué par CHARLEY (Bar des Champs-Elysées,
Paris).
1927 Paul E. Lowe: Drinks. Seite 86. Star Cocktail.
Fill large bar glass 3/4 full shaved
ice.
2 dashes gum syrup.
2 dashes orange bitters.
1/2 jigger Italian Vermouth.
3/4 jigger apple brandy.
Stir well; strain into cocktail glass;
twist a piece of lemon peel on top and
serve.
1927 Piero Grandi: Cocktails. Seite 53. Star Cocktail.
Une cuillerée à thé de jus de raisin, une gout-
te de Vermouth Ttalien, 1/3 Apple Jack ou Cal-
vados, une goutte de Vermouth Français, 1/3
de Gin. Mélangez bien, (un Cocktail très po-
pulaire au Plaza, New York).
1928 Pedro Chicote: Cocktails. Seite 165. Klondyke-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
3 ó 4 gotas de Orange bitters.
1/2 vasito de los de jerez de sidra.
1/2 – – de vermut.
Agítese y sírvase en copa de cocktail con una
corteza de limón.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 95. Klondyke Cocktail.
Dans un shaker
avec de la glace pilée, quatre traits d’Orange-
bitter, un verre à madère de cidre, un demi-verre
de Vermouth Cinzano, frapper, passer dans un
verre à bordeaux, garnir d’une olive, d’un zeste
de citron et de chalumeaux.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 157. Star Cocktail.
Dans un shaker avec
de la glace pilée, un trait de Curaçao, trois traits
d’Angustura, un demi-verre à madère de cidre,
un demi-verre de Vermouth Cinzano, frapper,
passer dans un verre à cocktail, garnir d’un zeste
de citron et de courtes pailles.
1929 Anonymus: Life and letters of Henry William Thomas. Seite 43. Star.
Two parts Apple Brandy and one part of Italian Vermouth with a
dash of Curacao.
1929 Schürger Rezsö: A Mixer. Seite 16. Star.
1/3 olasz Vermouth, 2/3 Alma Brandy, jól
keverni, cseresznyével felszolgálni.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 70. Star Cocktail.
Named the STAR because that is what you gen-
erally saw after a few minutes’ intimacy with this
cheerful explosive. We recommend at the next
party that you see who can count the most stars be-
fore your vision gets altogether clouded. (The
record with us is eleven.)
Fill a mixing-glass half-full of fine ice
Add two dashes Gum Syrup
Three dashes of Boker’s Bitters
One-half jigger of Apple Brandy
One-half jigger of Italian Vermouth
Mix, strain into a cocktail glass, twist small
piece of lemon peel on the top
1930 Edgar Baudoin: Les meilleurs cocktails. Seite 27. Star Cocktail.
1 jet jus de raisins, 1 jet vermouth Noilly Prat, 1/3
Calvados, 1/3 Gin.
1930 F. Koki: Cocktails. Klondyke.
gebrauche den Schüttelbecher mit Eis.
1 Barlöffel Zucker,
den Saft einer halben Zitrone,
1/2 Sherryglas ital. Vermouth,
1/2 ” franz. Vermouth.
Schüttle es kräftig, seihe es in ein grösseres Glas und fülle
es auf mit kaltem Sodawasser.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 64. Star Cocktail.
Gotas orange bitters.
1/2 applejack.
1/2 vermouth Italiano.
Revuélvase. Cáseara de limón.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 65. Star Cocktail (a la antigua).
Cucharadita de azúcar.
Gotas orange bitters.
2/3 applejack.
1/3 vermouth Italiano.
Lasca de naranja. Yerbabuena.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 22. Apple Jack Cocktail.
1 Dash Angostura Bitters.
1/2 Italian Vermouth.
1/2 Calvados.
Shake well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 154. Star Cocktail (No. 1).
1 Teaspoonful Grape Fruit
Juice.
1 Dash Italian Vermouth.
1 Dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 154. Star Cocktail (No. 2).
1/2 Italian Vermouth.
1/2 Applejack or Calvados.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 79. Star Cocktail.
1 teaspoonful Grape Fruit Juice, 1 dash Vitali
Vermouth, 1 dash French Vermouth, 1/3 Apple Jack
or Calvados, 1/3 Gin.
Shake well.
(A very popular cocktail at the Plaza, New
York.)
1930 Jere Sullivan: Drinks of yesteryear. Seite 26. Star.
Connecticut’ s
Own Cocktail.
Dash of Orange bitters
1/2 Italian Vermouth
1/2 Cider Brandy
Spoon well and strain into cocktail glass.
1930 Pedro Chicote: La ley mojada. Seite 169. Klondyke-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
3 ó 4 gotas de Orange bitters.
1/2 vasito de los de jerez de sidra.
1/2 — — de vermut.
Agítese y sírvase en copa de cocktail con una
corteza de limón.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 13. Applejack, No. 2.
Applejack . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Angostura . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 39. Fair Weather.
Applejack . . . . 2/3 jigger Orange Bitters . . . 1 dash
It. Vermouth . . 1/3 jigger Angostura . . . . . . 2 drops
. Sugar Syrup . . . . . 1 dash
Stir well in bar glass with lump of ice, twist lemon peel over, add mint leaf
and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 51. Klondyke.
Applejack . . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . 3 dashes
Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon
peel over and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 79. Star.
Applejack . . . . . 2/3 jigger It. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 79. Star, No. 2.
Applejack . . . . 1/2 jigger Fr. Vermouth . . . . 1/2jigger
Curacoa . . . . . 2 dashes Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add ripe olive, twist
lemon peel over and serve.
1930 William T. Boothby: “Cocktail Bill” Boothby’s World of Drinks. Seite 79. Star.
Applejack . . . . . 1/2 jigger Gum Syrup . . . . 2 dashes
It. Vermouth . . . 1/2 jigger Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1931 Albert Stevens Crockett: Old Waldorf Days. Seite 147. Marconi Wireless.
Two dashes Orange Bitters
One-third Italian Vermuth
Two-thirds Apple-jack
Frappé
Seite 106:
Then there was
the Marconi Wireless, which first sprang across the Bar
of the Waldorf when the ancestor of the radio began to
raise its ghostly voice;
1931 Anderson Fredericks: 100 Cocktails. Seite 28. The Short Hills.
2 parts Applejack 2 dashes Angostura
1 part Dry Vermouth Bitters
. 1/2 teaspoon Gomme
. Syrup
1931 Anderson Fredericks: 100 Cocktails. Seite 28. The Klondyke.
1 part Applejack
1 part Dry Vermouth
2 dashes Angostura Bitters
1931 Dexter Mason: Tipple and Snack. Seite 21. Apple Jigger.
1 part applejack
1/2 part Italian vermouth
Mix in a tall glass half filled with cracked ice,
strain into cocktail glasses, and twist a
piece of lemon peel on each drink.
1931 Dominique Migliorero: L’art du shaker. Seite 65. Star Cocktail.
2 traits d’Angostura, 1/2 Vermouth Turin, 1/4 Calvados,
1/4 Cognac.
Bien glacer. Passer dans un verre à cocktail. Servir avec
une cerise.
1932 James A. Wiley: The art of mixing. Seite 41. Star Cocktail.
Catch ‘um 1 teaspoonful Grape Fruit Juice, 1
dash Italian Vermouth, 1 dash French Vermouth,
1/2 Apple Jack, 1/2 Gin and a flock of ice. Horse
around in the shaker a while and insinuate into
glasses.
1933 Anonymus: Hollywood Cocktails. Seite 4. Applejack Cocktail.
1 Dash Angostura Bitters
1/2 Calvados
Shake well and strain into
cocktail glass.
1933 Anonymus: Lest we forget. Seite 8. Star Cocktail.
Use large bar glass.
Three-quarters glass of shaved ice.
One or two dashes gum.
One dash Curacoa.
Three dashes bitters.
One-half wine-glass French Vermouth.
One-half wine-glass applejack.
Stir with spoon, and after straining in
cocktail glass, seiwe after squeezing lemon
peel on top.
1933 Anonymus: O’Dell’s book of cocktails. Seite 117. Star Cocktail.
Teaspoonful of Grape Juice,
Dash of Italian Vermouth,
Dash of French Vermouth,
1/3 Calvados, 1/3 Dry Gin.
1933 Anonymus: The Bartender’s Friend. Seite 132. Star Cocktail.
Apple Brandy Into a shaker half full of fine ice put
Italian Vermouth equal parts of brandy and Vermouth,
Angostura Bitters 2 dashes of bitters and 1 dash of syrup.
Plain Syrup Shake, strain, and serve in cocktail
. glass
1933 Anonymus: The cocktail book. Seite 26. Star Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; three dashes
orange bitters; one-half apple brandy;
one-half Italian vermouth. Fill with ice,
mix, strain into a cocktail glass, and add
small twist of lemon peel.
1933 Fred W. Swan: When good fellows get together. Seite 28. Star Cocktail.
(use large bar glass)
1/2 glass crushed ice.
2 dashes gum syrup.
2 dashes orange hitters.
1/4 wineglass Italian Vermouth.
1/4 wineglass of Applejack.
Stir well, strain into cocktail glass, and
serve.
1933 George A. Lurie: Here’s how. Seite 4. Applejack No. 2.
Applejack . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Angostura . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s how. Seite 34. Fair Weather.
Applejack . . . . 2/3 jigger Orange Bitters . . . 1 dash
It. Vermouth . . 1/3 jigger Angostura . . . . . . 2 drops
. Sugar Syrup . . . . . 1 dash
Stir well in bar glass with lump of ice, twist lemon peel
over, add mint leaf and serve.
1933 George A. Lurie: Here’s how. Seite 47. Klondyke.
Applejack . . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . 3 dashes
Stir well with ice, strain into chilled cocktail glass, add
pimola, twist lemon peel over and serve.
1933 George A. Lurie: Here’s how. Seite 77. Star.
Applejack . . . . . 2/3 jigger It. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s how. Seite 77. Star, No. 2.
Applejack . . . . 1/2 jigger Fr. Vermouth . . . . 1/2jigger
Curacoa . . . . . 2 dashes Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add
ripe olives, twist lemon peel over and serve.
1933 George A. Lurie: Here’s how. Seite 77. Star, No. 3.
Applejack . . . . . 1/2 jigger Gum Syrup . . . . 2 dashes
It. Vermouth . . . 1/2 jigger Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George Albert Zabriskie: The Bon Vivant’s companion. Seite 18. Star Cocktail.
1 dash orange bitters
1/2 jigger Bailor vermouth
1/2 jigger applejack
Fill glass with ice.
Stir and strain. Serve in cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 31. Jersey Cocktail.
One dash Angostura Bitters.
One-half jigger Italian Vermouth.
One-half jigger Cider Brandy.
Mix well, twist lemon peel on top and serve in cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 49. Star Cocktail.
Use large bar glass. — 3/4 glass of shaved ice; 1 or 2 dashes gum;
1 dash Curacoa; 3 dashes bitters; 1/2 wine glass French vermouth;
1/2 wine glass applejack. Stir with spoon, and after straining in
cocktail glass, serve after squeezing lemon peel on top.
1933 Harry Todd: Mixer’s Guide. Seite 49. Star Cocktail.
Use large bar glass.
Three-fourths full of shaved ice.
Three dashes of orange bitters.
Two dashes of gum syrup.
One-half wine glass of Italian Vermouth.
One-half wine glass of applejack.
Stir; strain into cocketil glass; twist a piece of lemon peel on
top and serve.
1933 Jacob Abraham Grohusko: Jack’s manual. Seite 101. Star Cocktail.
3 dashes Peychaud’s bitters
50% regular vermouth
50% applejack
Fill glass with ice. Stir, strain, and serve.
1934 Anonymus: A life-time collection of 688 recipes for drinks. Seite 46. Star Cocktail.
1 dash Orange Bitters 1/2 jigger Italian Ver-
1/2 jigger Apple Jack mouth
. Stir. Lemon peel
1934 Anonymus: A life-time collection of 688 recipes for drinks. Seite 46. Star Cocktail (Old Fashion).
1 barspoon of sugar 1/3 jigger Italian Ver-
1 dash Orange Bitters mouth
2/3 jigger Apple Jack Slice orange. Sprig of
. mint
1934 Anonymus: Apple Jack. Seite 10. Rockwell Kent Cocktail.
2 parts Apple Jack
3/4 part French Vermouth
1/4 part Italian Vermouth
dash of bitters
1934 Anonymus: Apple Jack. Seite 11. Star.
1 dash of Orange Bitters
1/2 Italian Vermouth
1/2 Laird’s Apple Jack
1 piece of lemon peel
Stir thoroughly with ice, strain, twist and insert lemon peel and
serve in glass No. I. and
1934 Anonymus: Apple Jack. Seite 17. Plaza (Star Cocktail).
By Tom of the Plaza Hotel
1/3 Italian Vermouth
2/3 Laird’s Apple Jack
Stir thoroughly with ice, strain and serve in glass No. 1.
Tom says that anything that captures the public’s fancy
as swiftly and as securely as Apple Jack, must be good.
1934 G.F. Steele: My new cocktail book. Seite 39. Coronation.
1/6 Italian Vermouth
1/6 French Vermouth
2/3 Applejack
Round ball of Apple
made with a potato
cutter
1934 G.F. Steele: My new cocktail book. Seite 106. Star (Old-Fashioned).
2/3 Applejack
1/3 Italian Vermouth
barspoonful Sugar
dash Orange bitters
slice Orange
sprig Mint
1934 Harry Jerrold Gordon: Gordon’s cocktail and food recipes. Seite 110. Klondyke.
1 Applejack
Angostura Bitters, 3 Dashes
1 French Vermouth
Ice. – 15 Shakes. Strain and serve.
1934 Harry Johnson: The new and improved illustrated bartenders’ manual. Seite 262. Star Cocktail.
(Use a large size bar glass.)
Fill glass f full of fine-shaved ice;
1 or 2 dashes of gum;
1 dash of curaçoa;
3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of apple jack;
Stir well with a spoon, strain into a cocktail glass,
squeeze a piece of lemon peel on top and serve.
1934 Harry Johnson: The new and improved illustrated bartenders’ manual. Seite 264. Klondyke Cocktail.
(Use a large bar glass.)
3/4 glass full of fine-shaved ice;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of applejack;
1/2 wine glass of French vermouth;
Stir up well with a spoon, strain into a cocktail
glass, putting in a medium-size olive, squeeze a piece
of lemon peel on top and serve.
1934 Ira A. Altschul: Drinks as they were made. Seite 13. Star.
Use a large mixing glass.
Three-quarters full shaved ice.
Two dashes gum syrup.
Three dashes Angostura bitters.
One-half jigger Apple Jack.
One-half jigger French Vermuth.
Stir well, strain, squeeze oil from a strip of lemon peel and
serve.
1934 Jean Robert Meyer: Bottoms up. Seite 19. Klondyke.
3 Dashes Angostura bitters
1/2 Apple jack
1/2 Dry vermouth
1934 Magnus Bredenbek: What shall we drink. Seite 24. Apple Brandy Cocktail.
Pour into shaker three ounces apple brandy, one and a
half ounces dry or sweet Italian Vermouth, a tablespoonful of
“gum” and a quarter teaspoon of orange bitters. Shake
thoroughly and pour into your cocktail glass.
1934 Magnus Bredenbek: What shall we drink. Seite 28. Star Cocktail.
For two drinks for you and your guest who might like a
Star Cocktail, pour into iced shaker three-quarters of a cock-
tail glass of Applejack, the same amount of sweet Vermouth, a
spoonful of “gum,” a dash of Arrack, a quarter teaspoon of
bitters (orange preferably) and shake to mix ingredients.
Pour into your two cocktail glasses. A cherry isn’t objec-
tionable.
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 87. Star Cocktail No. 1.
1 Teaspoonful Grapefruit Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
1/2 Calvados or Apple Brandy
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 139. Star Cocktail.
1/2 Applejack
1/2 Italian Vermouth
1 Dash Gum Syrup
1 Dash Angostura Bitters
Stir well with cracked ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 177. Applejack Cocktail.
1 Dash Angostura Bitters
1/2 Italian Vermouth
1/2 Calvados
Stir well in ice and strain into glass.
Use glass number 1
1934 Tom and Jerry: How to mix drinks. Seite 4. Klondike Cocktail.
1/2 Apple Jack
1/2 Dry Vermouth
3 Dashes Angostura Bitters
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 16. Applejack, No. 2.
Applejack . . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Bitters . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 68. Fair Weather.
Applejack . . . . . . . 2/3 jigger Orange Bitters . . . . 2 dash
It. Vermouth . . . . . 1/3 jigger Bitters . . . . . . . . . . 2 drops
. Sugar Syrup . . . . 1 dash
Stir well in bar glass with lump of ice, twist lemon peel over, add mint leaf
and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 99. Klondyke.
Applejack . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . . . 3 dashes
Stir well with ice, strain into chilled cocktail glass, add pimola, twist lemon
peel over and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 160. Starr.
Applejack . . . . . . 2/3 jigger It. Vermouth . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 160. Star, No. 2.
Applejack . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/2 jigger
Curacoa . . . . . . . 2 dashes Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add ripe olive, twist
lemon peel over and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 160. Starr.
Applejack . . . . . 1/2 jigger Sugar Syrup . . . . 2 dashes
It. Vermouth . . . 1/2 jigger Bitters . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 193. Klondyke.
Fr. Vermouth . . . . . . . 1/2 jigger Sweet-Sour . . . . . 2 spoons
It.Vermouth . . . . . . . . 1/2 jigger Seltzer . . . . . . . . to fill
Shake well with ice and strain into tall highball glass. Add cracked ice,
seltzer to fill and serve with straws.
1935 Adrian: Cocktail fashions of 1936. Seite 64. Star Cocktail.
1 barspoonful sugar.
1 dash of orange bitters.
2/3 shot applejack.
1/3 shot Italian vermouth.
Slice orange. Sprig of mint.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria bar book. Seite 59. Marconi Wireless.
Two dashes Orange Bitters
One-third Italian Vermuth
Two-thirds Apple-jack
Seite 24:
Then there was the Marconi Wireless, which
first “materialized” at the Bar of the Old Waldorf when
the ancestor of what is now called the “radio” began to
raise its ghostly voice;
1935 Albert Stevens Crockett: The Old Waldorf-Astoria bar book. Seite 72. Star.
Dash of Orange Bitters
One-half Apple Whiskey
One-half Italian Vermouth (Stir)
1935 Anonymus: The art of mixing drinks. Seite 51. Apple Jack Cocktail.
1 Dash Angostura Bitters
1 Pony of Italian Vermonth
1 Pony of Apple Jack
1935 Leo Cotton: Old Mr. Boston. Seite 125. Star Cocktail No. 1.
1/2 Applejack
1/2 Italian Vermouth
1 Dash Gum Syrup
1 Dash Bitters
Shake well with cracked ice and
strain into 3 oz. Cocktail glass
1935 Leo Cotton: Old Mr. Boston. Seite 125. Star Cocktail No. 2.
1/2 Apple Brandy
1/2 Old Mr. Boston Dry Gin
1 Teaspoonful Grapefruit Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The barkeeper’s golden book. Seite 77. Applejack Cocktail.
1/2 Italian Vermouth
1/2 Calvados (Applejack)
1 ds. Angostura
1935 O. Blunier: The barkeeper’s golden book. Seite 139. Star.
1/2 Calvados
1/2 Gin
1 ds. Italian Vermouth
Barspoon Grapefruit Juice
1936 Anonymus: Cocktails and appetizers. Seite 63. Roberta.
1 glass Apple Jack
1 glass French Vermouth
2 dashes of Bitters
Shake with ice, strain, serve in cocktail glass.
1936 Anonymus: Cocktails, drinks and snacks. Seite 45. Klondyke.
2 oz. Applejack
2 oz. French Vermouth
3 dashes Angostura Bitters
Ice, 15 shakes, strain into cocktail glass.
1936 Elvezio Grassi: 1000 misture. Seite 65. Klondyke Cocktail.
(Con dif-
ferenze nelle dosi sono d’ac-
cordo sulla stessa ricetta, i
seguenti Barmen: Crosley,
Barclay, Reuss, Perrier, To-
relli, Roice, Goldenmann,
Grassi).
Agitare nel shaker con ghiaccio:
40% Vermouth secco
60% Sidro (Vino di mele)
3 spruzzi Orange bitter.
Servite con buccia limone.
in bicchiere da Bordeaux.
1936 Elvezio Grassi: 1000 misture. Seite 65. Klondyke Cocktail.
(Serie Lé-
grand).
Agitare nel shaker con ghiac-
cio:
30% Vermouth secco
10% Fraisette
60% Cider (Vino di mele).
Servite con oliva in bicchiere
da Bordeaux.
1936 Frank A. Thomas: Wines, cocktails and other drinks. Seite 200. Star Cocktail.
3 glasses apple brandy 1 teaspoon bitters
3 glasses French vermouth 1 teaspoon curaçao
. 1 teaspoon sugar syrup
Serve with a twist of lemon peel in each glass. An old-
time American favorite.
1936 Frank Meyer: The artistry of mixing drinks. Seite 41. Star.
In mixing-glass: a dash of Or-
ange Bitters, one-third Italian
Vermouth, two-thirds Apple
Jack or Calvados; stir & serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 140. Apple Jack Cocktail.
Usese la cocktelera.
Unus pedacitos de hielo.
4 gotas de Bitter Angostura.
4 gotas de Bitter Orange.
1/2 parte de Calvados.
1/2 parte de Vermouth Torino Cinzano.
Agítese, cuélese y sírvase en copa de 120
gramos.
1937 Anonymus: Here’s How. Seite 28. Star.
1 Teaspoonful Grape Fruit
Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
1/2 Calvados
1/2 Best London Gin
1937 Anonymus: Hotel “Lincoln” cock-tail book. Seite 44. Marconi Cocktail.
1/3 CORA vermouth.
2/3 apple brandy.
Shake and serve.
1937 Anonymus: Hotel “Lincoln” cock-tail book. Seite 57. Star Cocktail.
Drops of Angostura bitters.
1/2 applejack.
1/2 CORA vermouth.
Stir well and serve.
Dress with lime peel.
1937 Anonymus: Hotel “Lincoln” cock-tail book. Seite 57. Star Cocktail (old fashion).
A teaspoonful of sugar.
Drops o f orange bitters.
2/3 applejack.
1/3 CORA vermouth.
Stir well and serve.
Dress with orange and a lime peel.
1937 John R. Iverson: Liquid gems. Seite 71. Star Cocktail.
Shaker—ice
1 oz. Applejack Brandy
3/4 oz. Italian Vermouth
2 drops Orange Bitters
Shake, strain and serve in cocktail
glass.
No decoration.
Observations
Another very sound mixture.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 122. Star Cocktail (a la antigua).
Cucharadita de azúcar.
Gotas orange bitters.
Dos terceras partes applejack.
Tercera parte vermouth FERRERO.
Lasca de naranja y hierbabuena. Bátase.
1937 United Kingdom Bartenders’ Guild. Star.
1 teaspoonful Grape Fruit Juice.
1 dash Italian Vermouth.
1 dash French Vermouth.
50% Calvados or Apple Brandy.
50% Dry Gin.
Shake and strain into cocktail glass.
1937 William J. Tarling: Café Royal cocktail book. Star.
1 teaspoonful Grapefruit Juice.
1 dash Martini Sweet Vermouth.
1 dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake and strain into cocktail glass.
1938 Anonymus: Cocktails. Seite 12. Jersey Sunset.
3/4 Jigger Apple Jock
3/4 Jigger French Vermouth
2 Dashes Syrup
1 Dash Bitters
Shake
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 92. Applejack Cocktail – No. 1.
1 dash Angostura Bitters
1/2 Italian Vermouth
1/2 Calvados
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 124. Marconi Wireless Cocktail.
2 dashes Orange Bitters
1/3 Italian Vermouth
2/3 Applejack
Stir
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 143. Star Cocktail.
2/3 Apple Jack
1/3 Italian Vermouth
1 dash Grape Fruit Juice
Shake well
Strain into Cocktail Glass
1938 Robert Vermeire: L’art du cocktail. Seite 31. Klondyke.
Verre à mélange:
3 traits d’orange bitter.
1/2 vermouth français.
1/2 apple Jack Brandy. (En France:
calvados.)
Remuer à la cuiller. Passer dans le verre,
ajouter une petite olive verte et presser
pelure de citron dessus.
1938 Robert Vermeire: L’art du cocktail. Seite 46. Star.
Ce cocktail est identique au « Klondyke »,
mais on y ajoute deux traits de curaçao
orange.
1939 Ambrose Heath: Good Drinks. Seite 22. Apple Jack (1).
1/2 Calvados or Apple Jack
1/2 Italian Vermouth
I Dash Angostura Bitters
1939 Charles Browne: The Gun Club drink book. Seite 85. Star Cocktail.
A Star cocktail is composed of applejack and Ital-
ian vermouth, usually in equal amounts. A larger
proportion of brandy may be used if a dryer and
stronger drink is wanted. The more applejack, the
more “stars” may be seen.
1940 Anonymus: Professional mixing guide. Seite 39. Klondike Cocktail.
1 1/2 oz Applejack Brandy, 1 oz Dry
Vermouth, 3 dashes Angostura Bit-
ters. Shake well with cracked ice and
strain into cocktail glass.
1940 Anonymus: Professional mixing guide. Seite 59. Star Cocktail.
1/2 Applejack, 1/2 Dry Vermouth, 2
dashes Angostura Bitters. Stir in
cracked ice, strain into cocktail glass.
Twist Lemon Peel over drink.
1940 Charles: The cocktail book. Seite 88. Star Cocktail.
1 dash of French vermouth,
1 dash of Italian vermouth,
1 teaspoonful of fresh grapefruit
1/4 gill of calvados,
1/4 gill of dry gin.
Use the shaker.
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 87. Star Cocktail No. 1.
1 Teaspoonful Grapefruit Juice
1 Dash Italian Vermouth
1 Dash French Vermouth
1/2 Calvados or Apple Brandy
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 139. Star Cocktail.
1/2 Applejack
1/2 Italian Vermouth
1 Dash Gum Syrup
1 Dash Angostura Bitters
Stir well with cracked ice and strain.
Use glass number 1
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 177. Applejack Cocktail.
1 Dash Angostura Bitters
1/2 Italian Vermouth
1/2 Calvados
Stir well in ice and strain into glass.
Use glass number 1
1940 Pedro talavera: Los secretos del cocktail. Seite 200. Star cocktail.
En un gran vaso de cristal, unos pedacitos de hielo.
1/3 naranja exprimida.
1/3 copa de Vermouth Noilly Prat.
1/3 ídem de Captain’s Gin.
1/3 ídem de Dubonet.
Agítese bien y se pasa a la copa núm. 5, con una
corteza de naranja.
1943 Oscar Haimo: Cocktail digest. Seite 28. B.V.D. Cocktail.
1 3/4 oz. Apple Jack
1 oz. Italian Vermouth
Use old fashioned glass
Stir.
1943 Oscar Haimo: Cocktail digest. Seite 71. Star Cocktail.
1 3/4 oz. Apple Jack
1 oz. Italian Vermouth
Stir.
1944 Crosby Caige: The standard cocktail guide. Seite 47. B.V.D. Cocktail.
1 jigger Applejack
1 ounce Sweet Vermouth
Shake with cracked ice.
1944 Crosby Caige: The standard cocktail guide. Seite 47. Star Cocktail.
1 jigger Applejack
1 jigger Sweet Vermouth
2 dashes Angostura Bitters
Stir with cracked ice.
1944 Harmann Burney Burke: Burke’s complete cocktail & drinking recipes. Seite 110. Klondyke.
1 Applejack
Angostura Bitters, 3 Dashes
1 French Vermouth
Ice.—15 Shakes. Strain and serve.
1944 Nick Thomas: Bartender’s friend. Star Cocktail.
1 oz. Apple Brandy
1 oz. Dry Vermouth
1 Dash Angos tura Bitters
Stir with Ice.
Strain into Cocktail Glass.
1944 Oscar Haimo: Cocktail digest. Seite 35. B.V.D. Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Use old fashioned glass
Add twist of lemon peel
Stir.
1944 Oscar Haimo: Cocktail digest. Seite 85. Star Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Dash Angostura Bitters
Stir.
1945 George Gardner: How to be a bartender. Seite 24. Star Cocktail.
Use mixing glass.
Ice, fine, fill glass.
Gum syrup, 2 dashes.
Orange bitters, 3 dashes.
Vermouth, Italian, 1/2 jigger.
Apple brandy, 3/4 jigger.
Mix; strain; add small twist of
lemon peel and serve.
1946 Bill Kelly: The roving bartender. Seite 36. Klondike Cocktail.
2 dashes Angostura bitters
1/2 oz. French Vermouth
1 oz. applejack brandy
Shake.
1946 Bill Kelly: The roving bartender. Seite 43. Star Cocktail.
1/4 oz. grapefruit juice
1/4 oz. French Vermouth
1/4 oz. Italian Vermouth
1/4 oz. applejack
3/4 oz. dry gin
Shake. Twist lemon peel
1946 Lucius Beebe: The Stork Club bar book. Seite 61. B.V.D. Cocktail.
1 3/4 oz. applejack
1 oz. Italian vermouth
Use old-fashioned glass. Stir.
1946 Lucius Beebe: The Stork Club bar book. Seite 80. Star Cocktail.
1 3/4 oz. applejack
1 oz. Italian vermouth
Stir and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and wine digest. Seite 40. B.V.D. Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Stir
Add twist of lemon peel
1946 Oscar Haimo: Cocktail and wine digest. Seite 96. Star Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Apple Jack
Dash Angostura Bitters
Stir.
1946 Trader Vic: Trader Vic’s book of food & drink. Seite 87. B.V.D.
This is an oldy and has nothing to do with
underwear. It’s worth a try though.
3/4 ounce Bacardi
3/4 ounce French Vermouth
3/4 ounce Dubonnet
Stir ingredients in mixing glass with large piece
of ice; strain into chilled cocktail glass.
1948 Adolphe Torelli: 900 recettes de cocktails et boissons américaines. Seite 95. Klondyke Cocktail.
Dans un shaker
avec de la glace pilée, quatre traits d’Orange-
bitter, un verre à madère de cidre, un demi-verre
de Vermouth Cinzano, frapper, passer dans un
verre à bordeaux, garnir d’une olive, d’un zeste
de citron et de chalumeaux.
1948 Adolphe Torelli: 900 recettes de cocktails et boissons américaines. Seite 157. Star Cocktail.
Dans un shaker avec
de la glace pilée, un trait de Curaçao, trois traits
d’Angustura, un demi-verre à madère de cidre,
un demi-verre de Vermouth Cinzano, frapper,
passer dans un verre à cocktail, garnir d’un zeste
de citron et de courtes pailles.
1948 David A. Embury: The fine art of mixing drinks. Seite 174. B.V.D.
APPLEJACK MANHATTAN Made exactly
like the Manhattan but with apple brandy instead of
whisky.
Another cocktail, sometimes called the B.V.D., is made with
French vermouth, gin, and rum.
1948 David A. Embury: The fine art of mixing drinks. Seite 174. Star.
Made like a Dry Manhattan, using apple brandy
in place of whisky. One dash Angostura to each drink.
A twist of lemon over each glass.
The addition of 1/2 teaspoonful of sugar syrup to
each drink changes the name to the T.N.T. SPECIAL.
The Star is also sometimes called the KLONDIKE
and sometimes the FARMER’S WIFE.
1948 George Albert Zabriskie: The bon vivant’s companion. Seite 29. Star Cocktail.
1 dash orange bitters
1/2 jigger Bailor vermouth
1/2 jigger applejack
Fill glass with ice
Stir and strain. Serve in cocktail glass.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 371. Klondyke.
1 parte de Applejack.
1 parte de vermouth fran-
cés.
3 chorros de angostura Bi-
tters.
Hielo. Batirlo 15 veces,
colarlo y servirlo.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 388. Marconi.
1/3 vermouth italiano.
2/3 Applejack.
Hielo. Bátase, cuélese y
sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 396. Star.
1/2 applejack.
1/2 vermouth italiano.
Gotas de Orange Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase con cascara de
limón.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 396. Star (sistema antiguo).
2/3 applejack.
1/3 vermouth italiano.
Cucharadita de azúcar.
Gotas de Orange Bitters.
Lasca de naranja.
Hierbabuena.
Revuélvase con hielo, cué-
lese y sírvase.
1948 Trader Vic: Bartender’s guide. Seite 77. Klondike Cocktail.
3/4 oz. applejack 3/4 oz. French vermouth
. 3 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s guide. Seite 78. Marconi Wireless Cocktail.
1 oz. applejack 1/2 oz. Italian vermouth
. 2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s guide. Seite 87. Star Cocktail 1.
1 oz. applejack 1/2 oz. Italian vermouth
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s guide. Seite 87. Star Cocktail 2.
3/4 oz. applejack 2 dashes curaçao
3/4 oz. French vermouth 2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with ripe olive and twist lemon peel over drink.
1948 Trader Vic: Bartender’s guide. Seite 182. Star Cocktail.
3/4 oz. gin 1 dash French vermouth
3/4 oz. calvados 1 dash Italian vermouth
. 1 tsp. grapefruit juice
Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 19. Apple Jack Cocktail.
1 Trait Angostura Bitter –
1/2 Calvados –
1/2 Vermouth Italien –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Emile Bauwens: Livre de cocktails. Seite 85. Star Cocktail.
1 Trait Jus Pamplemousse –
1 Trait Vermouth Français –
1 Trait Vermouth Italien –
1/2 Gordon’s Gin –
1/2 Calvados –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 382. Klondyke-Cocktail.
In den Schüttelbecher gibt man mehrere kleine Stücke
Roheis, den Saft von 1/2 Zitrone, 2 Barlöffel Zucker,
1/2 franz. Vermouth, 1/2 ital. Vermouth. Gut schütteln
und in einen grossen Tumbler seihen. Auffüllen mit
Ginger-Ale. Mit Saughalmen servieren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 445. Star-Cocktail.
1 d. Zitronensaft, 1 d. ital. Vermouth, 1 d. franz. Ver-
mouth, 2/3 Apfel-Cognac, 1/3 Gin. Gut schütteln. Kirsche
ins Glas.
1949 Wilhelm Stürmer: Cocktails by William. Seite 45. Apfelbrandy Spezial – Apple Jack Special.
1 Spritzer Angosturabitter,
1/2 Ital. Vermouth,
1/2 Apple Jack.
1949 Wilhelm Stürmer: Cocktails by William. Seite 55. Klondyke Cocktail.
1/2 Apfelwein,
1/2 Französischer Vermouth,
1 Teelöffel Zuckersirup,
4 Spritzer Orangenbitter.
Garniere sodann mit Olive und
Zitronenspirale.
1949 Wilhelm Stürmer: Cocktails by William. Seite 61. Star Cocktail.
1 Teelöffel Zuckersirup,
3 Spritzer Angosturabitter,
1 Schuß Turiner Vermouth,
1 Schuß Apfelwein.
Nach gutem Umrühren (nicht schüt-
teln) seihe den Star Cocktail in ein
hohes Stengelglas.
1950 Ted Shane: Authentic and hilarious bar guide. Seite 39. Klondike.
1 oz. French Vermouth 1 tsp. Lemon Juice
1 oz. Italian Vermouth 1 tsp. Sugar
Stir with ice and strain. Add cracked ice and
fill with seltzer.
1951 Anonymus: L’abc per miscalare i cocktails. Seite 49. Star.
Un cucc hiaino di Succo d’uva, uno spruzzo
di Vermouth italiano, un o spruzzo di Ver-
mouth francese, 1/3 Apple Jack o Porto
Rosso, 1/3 Old Rider’s Gin.
Scuotere bene.
1952 Anonymus: Cocktails. Seite 95. Star.
Dans le verre à mélange
Un trait d’orange bitters,
1/3 vermouth italien,
2/3 d’Apple Jack ou de caivados,
Remuer et servir.
1952 Charles: The cocktail bar. Seite 88. Star Cocktail.
1 dash of French vermouth,
1 dash of Italian vermouth,
1 teaspoonful of fresh grapefruit juice,
1/4 gill of calvados,
1/4 gill of dry gin.
Use the shaker.
1953 Anonymus: Manual del bar. Seite 149. Apple Jack.
1 golpe de Bitter Angostura.
Refrescado. 45 gramos de Vermouth To-
Servido en copa de 100 rino.
gramos. 45 gramos de Calvados deCa-
. lingasta.
1953 Anonymus: The U.K.B.G. guide to drinks. Seite 84. Star.
1 teaspoonful Grapefruit
Juice.
1 Dash Sweet Vermouth.
1 Dash Dry Vermouth.
1/2 Calvados.
1/2 Dry Gin.
Shake and Strain.
1953 David A. Embury: The fine art of mixing drinks. Seite 173. B.V.D.
APPLEJACK MANHATTAN Made exactly like the
Manhattan but with apple brandy in place of whisky.
1953 David A. Embury: The fine art of mixing drinks. Seite 173. Star.
Made like a Dry Manhattan, using apple brandy in place of
whisky. One dash Angostura to each drink. A twist of lemon over
each glass.
The addition of 1/2 teaspoonful of sugar syrup to each drink changes
the name to the T.N.T. SPECIAL.
The Star is also sometimes called the KLONDIKE and sometimes
the FARMER’S WIFE.
1953 Leo Cotton: Old Mr. Boston official bartender’s guide. Seite 139. Star Cocktail.
1 oz. Applejack
1 oz. Italian Vermouth
1 Dash Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel on top and drop into glass.
1955 Anonymus: An anthology on cocktails. Seite 14. Star Cocktail.
50% BOOTH’S DRY GIN
50% CALVADOS or APPLE
BRANDY
1 Dash French VERMOUTH
1 Dash Italian VERMOUTH
1 Teaspoonfal GRAPE FRUIT
JUICE
Skake and strain into cocktail
glass.
1955 Anonymus: The U.K.B.G. guide to drinks. Seite 84. Star.
1 teaspoonful Grapefruit
Juice.
1 Dash Sweet Vermouth.
1 Dash Dry Vermouth.
1/2 Calvados.
1/2 Dry Gin.
Shake and Strain.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 29. Applejack No. 2.
3/4 Calvados or Apple Brandy
1/4 Sweet Vermouth
1 Dash Angostura Bitters
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 30. B.V.D..
Prepare same as APPLEJACK No.
2, omitting Bitters. Serve with
twist of Lemon Peel.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 31. Star No. 1.
1/2 Applejack
1/2 Sweet Vermouth
1 Dash Orange Bitters
Stir with cracked ice and strain
into glass. Sugar Syrup may be
added if desired.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 20. Applejack II.
Timbale à mélange, glace
3/4 Calvados
1/4 Vermouth italien
1 trait Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 29. B.V.D. (1).
Shaker, glace
3/4 Calvados
1/4 Vermouth italien
Bien frapper au shaker et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 89. Star no 1.
Timbale à mélange, glace
1/2 Calvados
1/2 Vermouth italien
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Un peu de sirop de sucre fa-
cultatif.
Mélangeur électr. : voir note.
1957 Henry Barman: Cocktails et autres boissons mélangées. Seite 89. Star no 2.
Shaker, glace
1/2 Dry Gin
1/2 Calvados
1 trait Vermouth français
1 trait Vermouth italien
1 cuill. à thé jus de pample-
mousse.
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1959 Anonymus: Manual de cocteleria. #126. Star Cocktail.
Gotas de Orange Bitter
1 onza de Apple Jack
1 onza de Vermouth Italiano
Revuelta y en copa de cocktail con Cáscara
de limón.
1959 Anonymus: Mazarbeita y compagnia. Star Cocktail.
1 cucharadita de jugo de
toronja
1 golpe de Vermouth GANCIA
1 golpe de Vermouth NOILLY
PRAT
1/2 Calvados Morin
1/2 Ginebra Seagram’s
Bátase bien y pónga e en vasos
de cocktail.
1959 Anonymus: Mazarbeita y compagnia. Star Cocktail (No. 2).
1/2 Vermouth GANCIA
1/2 Calvados MORIN
Bátase bien y viértase en vasos
de cocktail.
1960 Anonymus: Recetas para cocteles. Seite 56. Star Cocktail.
Gotas de Orange Bitter
1 onza de Apple Jack
1 onza de Vermouth Italiano
Revuelta y en copa de cocktail con cáscara de
limón.
1960 Anonymus: The U.K.B.G. guide to drinks. Seite 84. Star.
1 teaspoonful Grapefruit
Juice.
1 Dash Sweet Vermouth.
1 Dash Dry Vermouth.
1/2 Calvados.
1/2 Dry Gin.
Shake and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 68. Klondyke.
1/2 Cidre
1/4 Cinzano rouge
1/4 Curaçao
1 zeste de citron
1 olive verte
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 106. Star cocktail.
1/2 Cidre
1/2 Cinzano rouge
1 trait Curaçao
3 traits d’angustura
1 zeste de citron
1963 Luigi Veronelli: I cocktails. Seite 160. Harbour Cocktail.
1 bicchiere e 1/2 di calvados
1/2 bicchiere di vermouth classico
4 gocce di orange bitter
2 scorzette di arancia senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il calvados ed il vermouth classico e mescolare usando
l’apposito cucchiaio; aggiungere l’orange bitter. Mescolare
piuttosto forte, lasciar riposare uno o due secondi, ri-
prendere infine a mescolare ma lentamente. Servire su-
bito in bicchieri guarniti con una scorzetta di arancia.
1963 Luigi Veronelli: I cocktails. Seite 247. Star Cocktail.
1 bicchiere e 1/3 di calvados o di apple-jack
2/3 di bicchiere di vermouth classico
4 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il calvados e il vermouth classico e mescolarli usando
l’apposito cucchiaio; aggiungere l’orange bitter. Mescola
re piuttosto forte, lasciar riposare un secondo, riprendere
infine ad agitare ma lentamente. Servire subito.
1964 Anonymus: Manuel del bar. Seite 149. Apple Jack.
. 1 golpe de Bitter Angostura.
Refrescado. 45 gramos de Vermouth To-
Servido en copa de 100 rino.
gramos. 45 gramos de Calvados de Ca-
. lingasta.
1964 Anonymus: Manuel del bar. Seite 221. Marconi.
. 40 gramos de Calvados de Ca-
Refrescado. lingasta.
Servido en copa de 80 30 gramos de Vermouth To-
gramos. rino.
1965 Harry Schraemli: Manuel du bar. Seite 424. Klondyke Cocktail.
Mettre dans le shaker plusieurs petits dés de glace, le jus d’un 1/2 ci-
tron, 2 cuillères à bar de sucre, 1/2 vermouth sec, 1/2 vermouth rouge.
Bien agiter et passer dans un grand tumbler. Finir de
remplir avec ginger-ale. Servir avec pailles.
1965 Robert London & Anne London: Cocktails and snacks. Seite 25. B.V.D. Cocktail.
1 1/2 ounces applejack 3/4 ounce sweet vermouth
Shake with cracked ice. Strain into cocktail glass. Serve with twist of
lemon peel.
1965 Robert London & Anne London: Cocktails and snacks. Seite 28. Star Cocktail #1.
1 1/4 ounces applejack 2 dashes Angostura bitters
1 1/4 ounces dry vermouth
Stir with cracked ice. Strain into cocktail glass. Twist a piece of lemon
peel over top.
1965 Robert London & Anne London: Cocktails and snacks. Seite 28. Star Cocktail #2.
3/4 ounce applejack Dash of orange bitters
3/4 ounce sweet vermouth
Shake with cracked ice. Strain into cocktail glass.
1966 John Doxat: Booth’s handbook of cocktails and mixed drinks. Seite 103. Klondike.
1 1/2 oz. Calvados
1 oz. Dry Vermouth
2 dashes Angostura
Shake briskly, strain into cocktail-glass.
1966 Mario Kardahi: Tratado práctico de coctelería, pastelería y afines. Seite 152. Apple Jack.
Refrescado. 1 gollpe de Bitt. Angostura.
Se sirve en Copa cam- 45 grs. de Vermouth Torino.
pana. 45 grs. de Calvados.
1966 Oscar Haimo: Cocktail and wine digest. Seite 97. Star Cocktail.
3/4 oz. Sweet Vermouth. 2 oz. Apple Jack
Stir with Ice and Strain.
1968 Anonymus: The Dieter’s drink book. Seite 53. Star.
. calories grams
1 oz. applejack, 80 proof 67 0
1 oz. sweet vermouth 45 4.6
dash Angostura bitters 2 trace
. total: 114 4.6
Stir ingredients vigorously with cracked ice.
Strain into chilled cocktail glass
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 342. Apple Jack.
Refrescado. Servir en copa Campana.
1 golpe de Bitter Angostura,
45 gramos de Vermouth Torino,
45 ” ” Calvados.
1972 Leo Cotton: Old Mr. Boston. Seite 95. Star Cocktail.
1 oz. Apple Brandy
1 oz. Sweet Vermouth
1 Dash Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Twist of
lemon peel and drop into glass.
1972 Trader Vic: Trader Vic’s bartender’s guide. Seite 108. Applejack Cocktail – 2.
1 ounce applejack
1 ounce Italian vermouth
Shake with cracked ice. Strain into chilled cocktail glass.
1973 Oscar Haimo: Cocktail and wine digest. Seite 97. Star Cocktail.
3/4 oz. Sweet Vermouth. 2 oz. Apple Jack
Stir with Ice and Strain.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 22. Apple Jack Cocktail.
1 Dash Angostura Bitters,
1/2 Italian Vermouth.
1/2 Calvados.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 154. Star Cocktail.
1 Teaspoonful Grape Fruit
Juice.
1 Dash Italian Vermouth.
1 Dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ complete barguide. Seite 215. Apple Blossom.
Cocktail Glass Shake
1-1/2 oz applejack
3/4 oz apple juice
1/2 oz lime juice
1/4 oz maple syrup
Lemon wedge
Variation Stir
1-1/4 oz Calvados or
apple brandy
Lemon twist
1-1/4 oz sweet vermouth
1977 Stan Jones: Jones’ complete barguide. Seite 215. Applejack Cocktail.
Cocktail Glass Shake
1-1/2 oz applejack
1/2 oz lemon juice
1/4 oz grenadine
Variation Stir
1 1/4 oz applejack
1-1/4 sweet vermouth
Variation
1-1/2 oz applejack
2 dashes orange bitters
1 dash Angostura bitters
1/4 tsp sugar
Variation
1-1/2 oz Calvados or
applejack
3/4 oz sweet vermouth
1 dash Angostura bitters
1977 Stan Jones: Jones’ complete barguide. Seite 216. Applejack Man.
Cocktail Glass Stir
1-3/4 oz applejack
3/4 oz sweet vermouth
1 dash orange bitters
Cherry
1977 Stan Jones: Jones’ complete barguide. Seite 241. B.V.D.
Cocktail Glass Stir
2 oz apple brandy
1/2 oz sweet vermouth
Lemon tewist
Variation
3/4 oz gin
3/4 oz rum
3/4 oz dry vermouth
Variation
3/4 oz rum
3/4 oz Dubonnet
3/4 oz vermouth
1977 Stan Jones: Jones’ complete barguide. Seite 323. Klondike.
Cocktail Glass Stir
1-1/4 oz applejack
1-1/4 oz dry vermouth
1 dash orange bitters
1977 Stan Jones: Jones’ complete barguide. Seite 334. Marconi Wireless.
Cocktail Glass Stir
1-3/4 oz applejack
3/4 oz sweet vermouth
2 dashes orange bitters
1977 Stan Jones: Jones’ complete barguide. Seite 406. Star Cocktail.
Cocktail Glass Stir
1-1/4 oz apple brandy
1-1/4 oz sweet vermouth
1 dash Angostura or
orange bitters optional
Sugar optional
Variation
1 oz gin
1 oz apple brandy
1/4 oz dry vermouth
1/4 oz sweet vermouth
1 dash grapefruit juice
Variation
1-1/4 oz applejack
1/4 oz dry vermouth
1/4 oz orange curaçao
Lemon twist, Olive
explicit capitulum
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