This is probably one of the first mixed drinks made from a spirit and a carbonated drink. It was already drunk around 1775 and probably long before that.
40 ml Chateau de Breuil VSOP Calvados 80 ml Elbler Cider
Preparation: Serve as a highball with ice cubes.
Alternatively and currently preferred by us:
40 ml Christian Drouin Blanche de Normandie 80 ml Elbler Cider
Preparation: 3 ice cubes, built in a highball glass.
The Stone Fence, is a very old mixed drink. It is something like a Highball. Entstanden ist er jedoch lange bevor der Begriff „Highball“ geprägt wurde.
Jerry Thomas described it as early as 1862 and prepared it with bourbon whiskey. However, two years later in “The English and Australian Cookery Book” there is a reference to the fact that a Stone Wall or Stone Fence can be prepared with any kind of spirit. We will look at the exact recipe later.
Stone Fence was already an old drink in Jerry Thomas’ day. It was already around at the time of the American Revolution. [1-206] Legend has it that it was drunk for courage before the Battle of Ticonderoga in 1775. In that battle, a small force of Americans under the command of Ethan Allen and Benedict Arnold succeeded on 10 May 1775 in taking Fort Ticonderoga, located in New York State, unexpectedly in a hand coup while the garrison of only two officers and 64 men slept. The Americans captured large supplies of gunpowder and ammunition, which they used in the siege of Boston. [1-205][1-206][2][3][4][6] At the time, a Stone Fence was said to be a mixture of cider and New England rum. [1-206][4][5][6]
This drink is also said to have been named “Stonewall” after the Confederate General Thomas Jonathan Jackson. During the First Battle of Bull Run on 21 July 1861, it was said, “Look at Jackson’s brigade! It stands there like a stone wall” – Thomas Jackson and later his brigade were thus given the nickname “Stonewall”. [7-274][8]
However, as we will demonstrate below, a Stone Wall is different from a Stone Fence.
Es gibt auch die Erklärung, daß die Bezeichnung „Stone-Fence“ aus der Kolonisierungszeit Amerikas stamme: There is also the explanation that the term “stone fence” originates from the colonisation period of America: “The Indians used to let their cattle roam free and this gave rise to the settlers catching and keeping animals that strayed into their property. Before the judge, the Indians never found justice unless they could prove that their property was surrounded by a fence. This, of course, was never the case and probably many settlers will have “increased” their livestock in this way. Such an “increase” was celebrated over a drink which, with sympathetic ulterior motives, had been given the name “Stone-Fence”.” [9-313]
– „Die Indianer pflegten ihr Vieh frei herumlaufen zu lassen und dies gab den Anlaß dazu, daß die Siedler Tiere, die sich in ihrem Besitz verliefen, einfingen und behielten. Vor dem Richter fanden die Indianer nie Recht, wenn sie nicht beweisen konnten, daß ihr Besitz mit einem Zaun umgeben war. Das war natürlich niemals der Fall und wahrscheinlich werden viele Siedler auf diese Weise ihren Viehbestand „vergrößert“ haben. Ein solcher „Zuwachs“ wurde bei einem Getränk gefeiert, dem man mit verständnisvollen Hintergedanken den Namen „Stone-Fence“ gegeben hatte.“[9-313]
Another interpretation says that the Dutch living in New York were the inventors of the drink, and called it “Stone-Face”. [10-81]
There is also a suggestion that Stone Fence was named much later after a person who dealt in looted diamonds. [3]
The Stone Fence comes from a long tradition. Not only Apple Jack was mixed with cider, but also other spirits: In 1759, Israel Acrelius wrote in his “History of New Sweden”, which lay in what are now the states of Delaware, New Jersey and Pennsylvania, [21][22] that a drink called ‘Sampson’ was a warmed cider with rum in it. [23-162]
Applejack
Originally, Stone Fence was made from cider and Applejack. [10-81] However, as early as 1864 it was stated that any spirit could be used for a Stone Fence. [7-274]
Applejack is a spirit made from apples, now always made from apple eau de vie. Applejack was most popular in the British colonies in North America, especially in the Northeastern and Northern Midwestern states. Apples were common everywhere, and an applejack could easily be made from them. In some cases, applejack was distilled from cider, but usually it was made by freezing cider in winter. This process is called “freeze distillation”, or “jacking”. The latter name comes from the verb “to jack”, which means “to raise”, because the alcohol content was raised by this process: cider was stored outside in winter. The water contained in it froze and the resulting ice was collected from the surface of the cider. In this way, the alcohol content of the cider increased throughout the winter. [11]
This way of making applejack was not very reliable and the result had a highly variable quality. That is why applejack had the reputation early on of tasting bad, endangering health and leading to severe intoxication. This is due to the fact that not only ethanol, but also methanol and fusel substances were concentrated during the winter. [11][12]
After stills and more professional methods of producing spirits became available in the American colonies, applejack lost importance relatively quickly, especially since it was more expensive to produce than whiskey. [11][12] As a result, from the middle of the 19th century in particular, applejack and also cider were increasingly displaced [12] and most recipes use whiskey.
Applejack was originally an important product in the American colonies. Wine could not be grown, nor could hops and barley. Wines and brandies imported from Europe were unaffordable for the average colonist. But people were thirsty and, fortunately, they had apples. Apple growing in America began as early as 1630. An orchard was part of every good homestead, and the apples harvested were mainly used to make a cider. It was also known that the alcohol content could be increased during the winter by removing the ice that formed on the cider. So the combination of applejack and cider was something obvious, and the two ingredients for Stone Fence were readily producible on practically any farm. [14]
The first place where Applejack was produced in large quantities was New Jersey. [11] Interestingly, the oldest liquor manufacturer in the USA is Laird & Company from New Jersey. It obtained distilling licence number 1 in 1780. It started commercial production in that year at the latest. However, there are records showing that applejack had been produced by the Laird family as early as 1698. [11][13] Until recently, this company was the only remaining producer of Applejack in the world. [12]
The commercial production of Applejack was promising and by the 1830s there were almost 400 professional Applejack distilleries in New Jersey. [14] Applejack was also called “Jersey Lightning” and was extremely popular in the eastern United States. It was not only drunk straight, but also in a modified form, for example as “scotchem”, a mixture of Applejack and hot water, seasoned with a little mustard, [14] or even diluted with cider.
Unfortunately, Laird’s regular Applejack is no longer made like it used to be. It now consists of only 35% apple brandy. The remaining 65% consists of neutral alcohol. [11][14] We also tried a product from the company that is 100% apple brandy, but the long, twelve-year maturation in the barrel meant that there were practically no apple notes left. We therefore decided to switch to Calvados.
For Calvados we had established that it was originally an unaged distillate. Could the same be true for Applejack? There is much to be said for it. A story published in 1909 tells of “colourless applejack”. [17-331] The Encyclopedia Americana writes: “A strongly fermented cider produced by distillation is called cider brandy or applejack, historically a “hard” beverage of pioneer days. This contains a large percentage of alcohol.” [18-673]
There is no mention of barrel ageing here. Also, a dictionary of common words describes ‘Apple Jack‘ only as “Apple brandy, a liquor distilled from cider“.[19-27]
A manual from 1889 is even clearer. It states: “APPLE JACK — New Jersey name for apple brandy; it is plentiful in most of the eastern states, is generally cheaper than any other spirit and serves a good purpose in cooking, for sauces and for making flavoring extracts. CIDRE ROYAL or EAU DE VIE DE CIDRE — French name for apple jack. “It is the favorite spirit drunk in Normandy; it is also called Calvados, and generally known as such by the Parisians, being chiefly made by the apple-growers in the Calvados department.”” [20-239]
These exemplarily selected sources may be proof enough that Apple Jack was also unaged in the past. One would have to investigate when it became customary to age Apple Jack in barrels instead. It would be interesting to do more research on this.
Analysis of the historical recipes
In order to understand exactly what characterises a Stone Fence, we will now analyse the historical recipes that we have reproduced in the appendix.
Stone Fence – Spirits.
The first question is which base spirit to use. Originally, Stone Fence was prepared with an Applejack. But already Jerry Thomas no longer uses it for the reasons mentioned before. As we can see, Applejack was rarely called for, on average only in 10 to 20 percent of the cases. Interestingly, from 1960 onwards it was no longer used at all. American whiskey was predominantly used, but sometimes also Irish or Scottish whiskey, but as was noted very early on, you can actually use any spirit. Cognac or even gin can also be found here and there. What conclusions can we draw from the data? A Stone Fence was originally made with Applejack, but for reasons of quality, cost and certainly also availability, it was decided to use an American whiskey. Alternatively, however, it is permissible to use other spirits. This is particularly evident in recipes from the 1960s onwards, when less than 50 per cent of recipes call for an American whiskey.
Stone Fence – Filler.
What about the second important ingredient, the filler? The recipes clearly show that cider was used originally and over a long period of time. Soda is also used occasionally, but it was only after Prohibition that cider was used less and less. Between 1934 and 1959, cider was still used to about 75 per cent, after that only less than 40 per cent. Instead, soda was increasingly used, and ginger ale or apple juice in about 10 percent of cases. This shows that a clear definition of what a stone fence is has been lost.
Stone Fence – Other ingredients.
The same can be seen in the use of other ingredients. There are recipes in which bitters, noyeau, sugar, lemon juice, lemon zest or pineapple juice are added. However, all this does not belong in a Stone Fence. Up to 1941, about 80 percent of the recipes consist only of a base spirit and a filler, then it becomes less, and from 1960 it is only about 40 percent.
Stone Fence – Temperature.
Throughout the ages, there have also been recipes that either omitted the addition of ice – which probably corresponds to the original recipe, because who had ice on hand in the summer around 1775? Sometimes Stone Fence is also served hot. Especially then, we noticed, a little sugar is often added.
Stone Wall
Finally, we want to analyse whether Stone Fence and Stone Wall are really identical, as some authors claim. We will exclude the other ingredients that are suggested for a Stone Wall, similar to Stone Fence, and limit ourselves to spirits and fillers.
Stone Wall – Spirits.
Until 1881, a Stone Wall was always made with cognac. This clearly distinguishes it from Stone Fence, which essentially used whiskey. But over time, cognac is increasingly replaced by an American whiskey, and from 1942 even Applejack is used. The reason why we do not show any data from 1960 onwards is that we have found practically no recipes from this period.
Stone Wall – Filler.
Another difference to the Stone Fence is that, as the statistics show, a Stone Wall is quite clearly made with soda, whereas a Stone Fence uses cider.
So, in conclusion, a Stone Fence was originally made with Applejack and cider, but as early as the mid-19th century it was made with American whiskey and cider. A Stone Wall, on the other hand, is nothing more than a Brandy & Soda.
Sources
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. 2. Auflage. ISBN 978-0-399-17261-8. New York, 2015.
1862 Jerry Thomas: The Bartender’s Guide. Seite 80. Stone Fence.
(Use large bar glass.) 1 wine-glass of whiskey (Bourbon). 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1864 Anonymus: The English and Australian Cookery Book. Seite 274. Stone Wall. Stone Fence.
Stonewall is an admixture of cider, wine, brandy, &c., served with ice and a straw. The name of this liquor will remind the reader of the sobriquet bestowed on the celebrated Confederate general, whose untimely fate must be lamented, for he was the personification of the chivalrous people of the South, who are working out the poet’s axiom – “Who would be free themselves must strike the blow, By their right arm the conquest must be wrought.” The last words of this great, good, and lamented man (General Jackson), just before his death, were, “Bury me at Lexington, in the valley of Virginia;” and, in accordance with this sacred command, all that is mortal of the most renowned and successful mili- tary genius that the war, or probably modern ages, has produced, now lies interred within the walls of the Presbyterian cemetery, located in the south-western suburbs of this delightful village. Nothing marks the spot where his mortal remains lie to dis- tinguish his grave from that of others, save a diminutive Confederate flag, not larger than a lady’s handkerchief. This tiny emblem is fastened to a staff not mere than two feet long, and placed at the head of the grave; and there waves, as if to illustrate the modest pretensions of the great hero of the valley of Virginia. – New York Express. Stone Fence: the same as the above.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 80. Stone Fence.
(Use large bar glass.) 1 wine-glass of whiskey (Bourbon). 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 35. Stone Fence.
Bourbon whisky; sweet cider. This is a western drink. Crab apple cider is frequently used in preference to ordi- nary cider.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 197. Stone Fence.
Gill of whisky, 1/2 pint of cider, 1/2 pint of shaven ice.
1871 Anonymus: Barkeepers’ Ready Reference. Seite 53. Stone Fence.
(Small glass.) 1/2 whisky 1/2 hard cider.
1871 E. Rickert & C. Thomas: The Gentleman’s Table Guide. Seite 45. Stone Fence.
USE a tumbler. One wineglass of whiskey, a few dashes of Bourbon or Stoughton bitters, small quantity of shaved ice; fill up with cyder, a few drops pink Noyeau on the top. Shake well previous to adding the Noyeau.
1872 Edward Ricket: The Gentleman’s Table Guide. Seite 45. Stone Fence.
USE a tumbler. One wineglass of whiskey, a few dashes of Bourbon or Stoughton bitters, small quantity of shaved ice; fill up with cyder, a few drops pink Noyeau on the top. Shake well previous to adding the Noyeau.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 197. Stone Fence.
Gill of whisky, 1/2 pint of cider, 1/2 pint of shaven ice.
1875 Anonymus: The American Bar-Tender. Seite 13. Stone Fence.
Bar Glass. — 1 glass of apple whiskey, 2 or 3 lumps of ice. — Fill up the glass with sweet cider.
1876 Jerry Thomas: How to Mix Drinks. Seite 80. Stone Fence.
(Use large bar glass.) 1 wine-glass of whiskey (Bourbon). 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 80. Stone Fence.
(Use large bar glass.) 1 wine-glass of whiskey (Bourbon). 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1878 Leo Engel: American & Other Drinks. Seite 61. Stone Fence.
One wine glass of whiskey (Bourbon); two or three lumps of ice. Fill up the glass with sweet cider.
1880 Leo Engel: American & Other Drinks. Seite 61. Stone Fence.
One wine glass of whiskey (Bourbon); two or three lumps of ice. Fill up the glass with sweet cider.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 45. Stone Fence.
(Use a whiskey glass.) 1 wine glass full of whiskey; 2 or 3 lumps of broken ice; fill up the glass with cider, stir up well with a spoon, and serve.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 125. Stone Fence.
(Gebrauche ein grosses Barglas.) 1 Weinglas Whiskey; 2 oder 3 Stücke zerschlagenes Eis; fülle das Glas mit gutem Apfelwein (Cider), mische es gut auf mit einem Barlöffel und servire es.
1883 Patsy McDonough: McDomough’s Bar-Keepers’ Guide. Stone Fence.
One drink of Bourbon Whiskey, fill up with cider. Use small bar glass.
1884 Albert Barnes: The Complete Bartender. Seite 23. Stone Fence.
Use bar glass. 3 or 4 lumps of ice, 1 wine glass of Whiskey, fill up balance of the glass with Cider, stir with spoon and serve.
1884 George Winter: How to Mix Drinks. Seite 35. Stone Fence.
(Use whiskey glass.) One wine glass of whiskey; Two small lumps of ice; Fill balance of glass with cider; Mix well witli a spoon, then serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 26. Stone Fence.
1 wine glass of whisky (Bourbon); 2 or 3 small lumps of ice. Fill up the glass with sweet cider. (Use large bar glass.)
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 68. Stone Fence.
(A whisky glass.) 1 wine-glass Bourbon whisky or apple-jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1887 Charlie Paul: American and Other Iced Drinks. Seite 71. Stone Fence.
Fill a tumbler with chipped ice; put in half a tea- spoonful of powdered sugar; squeeze half a lemon in; add half glassful of Bourbon whiskey, then fill up the tumbler with Jersey cider; serve with straws, and ornament with fruits in season.
1887 Jerry Thomas: The bar-Tender’s Guide. Seite 102. Stone Fence.
(Use large bar-glass.) Take 1 wine-glass of Bourbon or rye whiskey. 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 79. Stone Fence.
(Use a Whiskey glass.) 1 wine glass of Whlskey; 2 or 3 lumps of broken ice; fill the glass with cider, stir up well and serve.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 185. Stone Fence.
(Gebrauche ein kleines Barglas.) 1 Weinglas Whiskey; 2 oder 3 Eisstücke; fülle das Glas mit gutem Apfelwein, (Cider); mische es gut auf mit einem Barlöffel, und servire.
1888 Harry Lamore: The Bartender. Seite 54. Stone Fence.
Use large bar glass. Take one wine-glass of Bourbon or rye whiskey. Two or three small lumps of ice. Fill up the glass with sweet cider.
1889 Anonymus (Jerry Thomas): The Bar-Tender’s Guide. Seite 79. Stone Fence.
(Use large bar-glass.) Take 1 wine-glass of Kirker Greer’s Shamrock whisky. 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1889 Èmile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 44. Stone Fence.
1 verre à madère de whisky. 2 ou 3 morceaux de glace. Remplir avec cidre sucré.
1889 Èmile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 44. Hot Stone Fence.
1 verre à madère de whisky. 2 cuillerées de sucre en poudre. Remplir le verre de cidre bouillant. Cette boisson est réconfortante au su- prême degré.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 41. Stone Fence.
(Use a whiskey glass.) Fill glass with fine ice. 1/2 table-spoon sugar. 3 or 4 dashes Lemon Juice. 1/2 wine glass Seltzer water. 1 wine-glass Whiskey.
1892 James Mew & John Aston: Drinks of the World. Seite 191. Stone Fence.
One wine glass of whiskey (Bourbon), 2 small lumps of ice. Use large bar-glass, and fill up with sweet cider.
1895 Chris F. Lawlor: The Mixicologist. Seite 18. Stone Fence.
Serve the same as plain whiskey, substituting cider for water on the side.
1895 George J. Kappeler: Modern American Drinks. Seite 105. Stone Fence.
Serve plain whiskey or apple brandy with cider on the side.
1895 Herbert W. Green: Mixed Drinks. Seite 56. Stone Fence.
Serve the same as plain whisky, substituting cider for water on the side.
1895 R. C. Miller: The American Bar-Tender. Seite 71. Stone Fence.
(Use large bar glass.) 1 wine-glass of whiskey (Bourbon.) 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 48. Stone Fence.
Put into a large tumbler one wineglass of Irish whisky and two wineglasses of sweet cider; ice, shake, and strain.
1896 Louis Fouquet: Bariana. Seite 90. Stone Fence.
VERRE B Remplir de glace pilée verre B, 3 traits de sirop de gomme, 1 verre à liqueur de cognac Curlier, remplir avec du cidre doux, bien remuer, chalumeaux et servir.
1896 Louis Fouquet: Bariana. Seite 96. Whiskey Stone Fence.
VERRE B Remplir de glace pilée verre B, 2 cuillerées de sucre en poudre, 3 traits de sirop de gomme, 1 verre de scotch ou irish whisky, finir avec du cidre, bien remuer, chalumeaux et servir.
1899 Aczél Miksa: American Bar. Seite 81. Stone Fence.
(Pohár Il.) Használd a Il. sz. poharat apróra tört jéggel, fecskendezz rá pár csepp czukorszörpöt, adj hozzá 1 pohárka Matignon-féle cognacot, töltsd fel édes alma- borral, keverd jól. Szolgáld fel szalmaszállal.
1899 Chris F. Lawlor: The Mixicologist. Seite 18. Stone Fence.
Serve the same as plain whiskey, substituting cider for water on the side.
1900 Frank Newman: American-Bar. Seite 92. Stone Fence.
Verre no 2. Prendre le verre no 2, glace en morceaux: 1 verre à liqueur de rye ou bourbon whisky. Remplir le verre avec cidre doux, remuer, servir avec chalumeaux.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 229. Stone Fence.
(Use a whiskey glass.) 1 wine glass of whiskey; 2 or 3 lumps of broken ice; Fill the glass with cider, stir up well, and serve; as a rule it is left for the customer to help himself to the whiskey if he so desires.
1900 James C. Maloney: The 20th Century Guide for Mixing Fancy Drinks. Seite 46. Stone Fence.
Fill a champagne glass one-half full of cracked ice, then pour in 1 wine glass of whisky And fill up the glass with cider. Stir well and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #205. Stone Fence.
Into a small bar glass place a piece of ice and a jigger of whiskey fill the glass with good cider and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #206. Stone Wall.
Another name for a Stone Fence.
1901 J. E. Sheridan: The complete buffet manual. Seite 66. Stone Fence.
(Use whisky glass.) 1 wine-glass Bourbon whisky or apple jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1902 Anonymus: Fancy Drinks. Seite 60. Stone Fence.
LARGE BAR GLASS. — One wineglass whiskey, two lumps ice. Fill up with sweet cider and serve.
1902 Charlie Paul: American and Other Iced Drinks. Seite 56. Stone Fence.
Fill a tumbler with chipped ice; put in half a tea- spoonful of powdered sugar; squeeze half a lemon in; add half glassful of Bourbon whiskey; then fill up the tumbler with Jersey cider; serve with straws, and ornament with fruits in season.
1903 Frank Newman: American-Bar. Seite 97. Stone Fence.
Verre no 2 Mettre dans le verre no 2 quelques petits morceaux de glace: 1 verre à liqueur de rye ou bourbon-whisky. Remplir le verre avec du cidre doux, remuer, servir avec chalumeaux.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 65. Stone Fence.
(Use whisky glass.) 1 wine-glass Bourbonwhisky or apple jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1904 Frank Newman: American-Bar. Seite 97. Stone Fence.
Verre n° 2 Mettre dans le verre n° 2 quelques petits morceaux de glace: 1 verre à liqueur de rye ou bourbon-whisky. Remplir le verre avec du cidre doux, remuer, servir avec chalumeaux.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 48. Stone Fence.
One drink of whisky with a small glass of sweet cider on the side. If customer prefers it mixed use an ale glass.
1904 Paul Lowe: Drinks as They Are Mixed. Seite 73. Stone Fence.
Use whiskey glass. Ice, 2 or 3 lumps. Bourbon whiskey or Applejack, 1 wineglass. Cider; fill up the glass. Stir well and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 68. Stone Fence.
(A whisky glass.) 1 wine-glass Bourbon whisky or apple-jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 48. Stone Fence.
Use whiskey glass and 2 small pieces of ice. Place spoon in glass and allow customer to help himself to whiskey. Fill up glass with sweet cider.
1906 George J. Kappeler: Modern American Drinks. Seite 105. Stone Fence.
Serve plain whiskey or apple brandy with cider on the side.
1906 George Spaulding: How to Mix Drinks. Seite 51. Stone Fence.
Use ordinary glass. Ice, three pieces. Whiskey, one wine glass. • Fill glass with cider; stir with spoon.
1907 Charles Smith: Smacks and Smiles. Seite 112. Stone Fence.
Use a whisky glass. 1 wine-glass Bourbon whisky or apple-jack, 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1907 Frank Newman: American-Bar. Seite 97. Stone Fence.
Verre no 2 Mettre Jans le verre no 2 quelques petits morceaux de glace: 1 verre à liqueur de rye ou bourbon-whisky. Remplir le verre avec du cidre doux, remuer, servir avec chalumeaux.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Stone Fence.
100% whiskey 2 lumps of ice Fill glass with cider. Stir well and serve.
1908 William Boothby: The World’s Drinks. Seite 74. Stone Fence.
A mixture of equal parts of whiskey and apple cider.
1909 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherry- glas Whisky, darauf fülle man das Glas mit gutem Äpfelwein.
1909 Charlie Paul: American and Other Iced Drinks. Seite 58. Stone Fence.
Fill a tumbler with chipped ice; put in half a teaspoonful of powdered sugar; squeeze half a lemon in; add half glassful of Bourbon whiskey; then fill up the tumbler with Jersey cider; serve with straws, and ornament with fruits in season.
1909 George J. Kappeler: Modern American Drinks. Seite 105. Stone Fence.
Serve plain whiskey or apple brandy with cider on the side.
1909 Jacob A. Didier: The Reminder. Seite 100. Stone Fence.
Serve the same as Plain Whiskey, substituting cider for water on the side.
1909 John Applegreen: Applegreen’s Bar Book. Seite 52. Stone Fence.
One drink of whisky with a small glass of sweet cider on the side. If customer prefers it mixed use an ale glass.
1910 Anonymus: 101 Drinks and How to Mix Them. Stone Fence.
Guaranteed to make a rabbit spit in your bull- dog’s eye. One wine glass of Bour- Two or three lumps of bon or Applejack sugar . Fill up glass with Cider
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 75. Stone Fence.
100% whiskey 2 lumps of ice Fill glass with cider. Stir well and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 48. Stone Fence.
Use whiskey glass and 2 small pieces of ice. Place spoon in glass and allow customer to help himself to whiskey. Fill up glass with sweet cider
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 67. Stone Fence.
(Use a whiskey glass.) One wine-glass of Bourbon whiskey or apple-jack, Two or three lumps of ice. Fill up with cider. Stir well, and serve.
1912 Charlie Paul: American and Other Iced Drinks. Seite 58. Stone Fence.
Fill a tumbler with chipped ice; put in half a teaspoonful of powdered sugar; squeeze half a lemon in; add half glassful of Bourbon whiskey; then fill up the tumbler with Jersey cider; serve with straws, and ornament with fruits in season.
1912 Ignacio Doménech: El arte del cocktelero Europeo. Seite 106. Hot-Stone-France.
(PROPORCIONES PARA UNA PERSONA) En una copa alta fina, se pone una copa de las que se bebe el vino de Madera, de whisky. Añadir dos cucharadas de las de café, de azúcar en polvo. Mézclese bien y llenar la copa con sidra hirvien- do; mézclese bien y sírvase.
1912 Ignacio Doménech: El arte del cocktelero Europeo. Seite 106. Stone-France.
(PROPORCIONES PARA UNA PERSONA) En una copa alta, se le ponen dos pedazos de hielo, una copa de las de vino de Madera de licor whisky. Llenar la copa de sidra azucarada. Mézclese bien y sírvase.
1912 John H. Considine: The Buffet Blue Book. #191. Stone Fence.
Use whiskey glass and 2 small pieces of ice; place spoon in glass and allow cus- tomer to help himself to whiskey. Fill glass up with sweet cider.
1912 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 90. Stone Fence.
[A préparer dans un verre à grog.] 1 verre à madère de bourbon whisky. Ajoutez: 2 à 3 morceaux de glace. Remplissez le verre de cidre sucre. Mélangez bien et servez.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 72. Stone Fence.
A mixture of equal parts of whiskey and apple cider.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 44. Stone Fence.
(A whisky glass.) 1 wineglass Bourbon whisky or applejack; 3 or 3 lumps of ice; fill up with cider. Stir well.
1913 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherryglas Whisky, darauf fülle man das Glas mit gutem Apfelwein.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 225. Stone-Fence.
In ein Fizzglas gebe: 2 Stck. Eis, 1 Cocktail- glas Scotch-Whisky, fülle auf mit Apfelwein.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 79. Stone Fence.
1 Jigger Rye Whiskey 2 Lumps Ice. Fill Glass with Cider. Stir well and serve.
1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 55. Stone Fence.
Use a whiskey-glass. Two lumps of cracked ice. One-half wine-glass of applejack. Fill up with cider; stir with spoon and serve.
1914 Jacques Straub: Drinks. Seite 79. Stone Fence.
1 jigger rye whiskey. 2 lumps ice. Fill glass with cider. Stir well and serve.
1916 Charlie Paul: Recipes of American and Other Iced Drinks. Seite 56. Stone Fence.
Fill a tumbler with chipped ice; put in half a teaspoonful of powdered sugar; squeeze half a lemon in; add half glass ful of Bourbon whiskey; then fill up the tumbler with Jersey cider; serve with straws and ornament with fruits in season.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 122. Stone Fence.
100% Whiskey 2 lumps of ice. Fill glass with cider. Stir well and serve.
1917 Jacob A. Didier: The Reminder. Seite 100. Stone Fence.
Serve the same as Plain Whiskey, substituting cider for water on the side.
1920 Anonymus: Good Cheer. Seite 54. Stone Fence.
1 shot rye whiskey. 2 lumps ice. Fill glass with cider. Stir well and serve.
1920 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherry glas Whisky, darauf fülle man das Glas mit gutem Apfelwein.
1920 Ferruccio Mazzon: Guida del barman. Seite 103. Stone fence.
In un bicchiere: High-ball-Glass: 1 bicchiere a maderad i Whysky 2 pezzettini di ghiaccio. Riempite il bicchiere di Sidro, rimesco- late bene servendo.
1920 Ferruccio Mazzon: Guida del barman. Seite 103. Hot Stone fence (caldo).
Come il Stone fence con la differenza che il sidro dev’essere bollente invece di ghiac- cio, i cucchiaini di zucchero, servendo in un bicchiere a grog.
1920 Niels Larsen: 156 recettes de boissons americaines. Seite 90. Hot Stone Fence.
(A préparer dans un petit gobelet en oristal.) 1 verre à madère de bourbon whisky. Ajoutez: 2 cuillers à café de sucre en poudre. Remplissez le verre de cidre bouillant. Mélangez bien et servez.
1920 Niels Larsen: 156 recettes de boissons americaines. Seite 90. Stone Fence.
[A préparer dans un verra à grog.] 1 verre è madère de bourbon whisky. Ajoutez: 2 à 3 morceaux de glace. Remplissez le verre de cidre sucre. Mélangez bien et servez.
1922 Adolphe Torelli: Guide du barman. Seite 102. Stone Fance.
Dans un grand verre à pied, un verre à madère de Whisky, trois petits mor- ceaux de glace, remplir le verre de cidre, bien sucre, mélanger et servez avec chalumeaux.
1922 Adolphe Torelli: Guide du barman. Seite 118. Whisky Stone Fence.
Dans gobelet avec glace en petits morceaux, une cuillère à bouche de sirop d’ananas, un verre à madère de whisky, emplir avec cidre, remuer et servez avec chalu- meaux.
1922 Robert Vermeire: Cocktails. Seite 95. Stone Fence.
A Whisky and Cider with a lump of ice in it, stirred up gently.
1923 Harry McElhone: Harry oc Ciro’s ABC of Mixing Cocktails. Seite 68. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or 2 lumps of Ice, and fill balance with Cider.
1923 P. Dagouret: Le Barman Universel. Seite 111. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace. 1 verre à madère Bourbon whisky. Emplir de cidre doux. Remuer. Servir. (A défaut de cidre doux: sucrer un peu.)
1923 P. Dagouret: Le Barman Universel. Seite 111. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé: 1 cuiller à bouche sucre en poudre. 1 verre à madère Bourbon whisky. Emplir de cidre bouillant. Remuer. Servir.
1924 A. Brehmer: Das Mixerbuch. Seite 165. Stone Fence.
Man füge zu 1 Glas voll Apfelwein 1 Glas voll Whiskey nebst einigen Stücken Eis und richte an.
1924 Carlo Beltramo: Les cocktails et les boissons americaines. Seite 82. Stone Gence.
Mélanger du Scotch Whisky et du bon cidre dans un tumbler, avec un morceau de glace.
1925 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherryglas Whisky, darauf fülle man das Glas mit gutem Apfelwein.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 86. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or 2 lumps of Ice, and fill balance with Cider.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 86. Hot Stone Fance.
Dans un verre à grog, deux cuillères à café de sucre, un verre de Whisky, remplir avec du cidre bien chaud. Remuer et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 157. Stone Fance.
Dans un grand verre à pied, un verre à madère de Whisky, deux morceaux de glace, remplir avec du cidre bien sucré, mélanger, et servir avec des chalumeaux.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 48. Stone Fence.
Put into a large tumbler one wineglass of Irish whisky and two wineglasses of sweet cider; ice, shake, and strain.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 111. Stone Fence.
Put into a large tumbler a tablespoonful of each of the following syrups: cherry cider, champagne cider, with a wineglass of Irish whisky; fill up the tumbler with boiling water.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 92. Stone Fence.
Dans un grand verre: 1 verre à liqueur de Cognac ou de Whisky, 1 ou 2 morceaux de glace. Remplir avec du cidre et servir.
1927 Paul E. Lowe: Drinks. Seite 87. Stone Fence.
Into a whiskey glass drop 3 lumps of cracked ice and add: 1/2 jigger whiskey or applejack. Fill up with cider; stir and serve.
1927 Pedro Chicote: El bar americano en España. Seite 155. Stone-Fence.
Prepárese en copa de agua: Unos pedacitos de hielo picado. 1 copita de whisky. Se termina de llenar la copa de sidra acham- pagnada, sirviéndose en la misma.
1927 Piero Grandi: Cocktails. Seite 86. Stone Fence.
Mettez un verre de Whisky dans un grand tumbler, ajoutez un ou 2 morceaux de Glace, et remplissez avec du cidre.
1928 Charles S. Warnock. Giggle Water. Seite 86. Stone Fence.
(Use large bar-glass) Take 1 wine-glass of Bourbon or rye whiskey 2 or 3 small lumps of ice Fill up the glass with sweet cider.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 90. Stone Fence.
Use large bar glass One wineglass of Bourbon Two or three small lumps of whiskey. ice. FILL up the glass with sweet cider.
1928 Pedro Chicote: Cocktails. Seite 384. Stone-Fence.
Prepárese en copa de agua: Unos pedacitos de hielo picado. 1 copita de whisky. Se termina de llenar la copa de sidra acham= panada, sirviéndose en la misma.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 86. Hot Stone Fance.
Dans un verre à grog, deux cuillères à café de sucre, un verre de Whisky, remplir avec du cidre bien chaud. Re – muer et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 157. Stone Fance.
Dans un grand verre à pied, un verre à madère de Whisky, deux mor- ceaux de glace, remplir avec du cidre bien sucré, mélanger, et servir avec des chalumeaux.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 182. Whisky Stone Fance.
Dans un gobelet, un morceau de glace, une cuillère de sirop d’Ananas, un verre à madère de Whisky, remplir avec du cidre, remuer, servir avec des chalumeaux.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 56. Stone Fence.
In a whiskey glass one wine-glass of whiskey, two or three lumps of broken ice, filled with cider, stirred.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 56. Stone Wall.
In a large bar-glass, one-quarter tablespoon sugar, three or four lumps ice, one wine-glass whiskey, one bottle plain soda water, stirred with spoon, ice removed and served. A good warm weather drink.
Note : The terms “Stone Fence” or “Stone Wall” were often used for certain combinations which were not unpleasant to drink but which gave you a terrible headache and sickness the next day. Whiskey and blackberry brandy was one of these mixtures to avoid.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 90. Stone Fence.
Use large bar glass One wineglass of Bourbon Two or three small lumps of whiskey. ice. Fill up the glass with sweet cider.
1929 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace. 1 verre à madère Bourbon whisky. Emplir de cidre doux. Remuer. Servir. (A défaut de cidre doux: sucrer un peu.)
1929 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé: 1 cuiller à bouche sucre en poudre. 1 verre à madère Bourbon whisky. Emplir de cidre bouillant, Remuer. Servir.
1930 Anonymus: Here’s How. Seite 32. Stone Fence.
1 shot rye whiskey. 2 lumps ice. Fin glass with cider. Stir well and serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 155. Stone Fence.
1 Lump of Ice. 2 Dashes Angostura Bitters. 1 Glass Scotch Whisky. Use long tumbler and fill with soda water.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 80. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or 2 lumps of Ice, and fill balance with Cider.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 45. Stone Wall or Fence.
Use highball glass with ice; a drink of Rye or Bourbon; fill glass with Cider.
1930 Judge Jr.: Noble Experiments. Seite 34. The Stone Fence.
YOU’LL have to figure out the reason for this name yourself. 1 jigger Rye 2 cubes of ice Fill glass with cider, twist lemon peel, on top. Stir.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 101. Stone Fence.
Whisky . . . . . . . . . . 1 jigger Apple Cider . . . . . . . . 1 jigger . Seltzer to . . . . . . fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill and serve with straws.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 221. Stone Fence.
Not so hard to get over as some stone fences, (fizz) Two lumps Ice One jigger Whiskey Fill glass with Cider Serve with spoon
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 115. Hot Stone-France (caliente).
(PROPORCIONES PARA UNA PERSONA) En una copa alta, fina, se pone una copa de las que se bebe el vino de Madera, de whisky. Añadir dos cucharadas de las de café, de azúcar en polvo. Mézclese bien y llenar la copa con sidra hirviendo; mézclese bien y sírvase.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 115. Stone-France.
(PROPORCIONES PARA UNA PERSONA) En una copa alta, se le ponen dos pedazos de hielo, una copa de las de vino de Madera de licor whisky. Llenar la copa de si- dra azucarada. Mézclese bien y sírvase.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 653. Stone fence.
Verser dans un grand tumbler: 1 verre à liqueur de whisky. Remuer fortement, en remplissant le verre de cidre.
1932 James A. Wiley: The Art of Mixing. Seite 41. Stone Fence.
Put 1 small glass of Rye Whiskey in a large glass, add lottsa ice and fill glass with cider. Stir with strong cigar and strain thru the teeth.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 90. Hot Stone Fence.
[A préparer dans un petit gobelet en cristal.] 1 verre à madère de bourbon whisky. Ajoutez: 2 cuillers à café de sucre en poudre. Remplissez le verre de cidre bouillant. Mélangez bien et servez.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 90. Stone Fence.
[A préparer dans un verre à grog.] 1 verre à madère de bourbon whisky. Ajoutez: 2 à 3 morceaux de glace. Remplissez le verre de cidre sucre, Mélangez bien et servez.
1933 Anonymus: 300 Drinks. Seite 43. Stone Fence.
(A whisky glass) 1 wine-glass Bourbon whisky or apple-jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 43. Stone Fence.
( A whisky glass) 1 wine-glass Bourbon whisky or apple-jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1933 Anonymus: Lest We Forget. Seite 47. Stone Fence.
Use large bar glass. One-fourth tablespoonful of powdered sugar. Three or four spoonfuls of shaved ice One wine-glass of whiskey. One bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1933 Anonymus: The Bartender’s Friend. Seite 132. Stone Fence.
Bourbon Whiskey Into a medium tumbler put 2 small Sweet Cider lumps of ice, pour in 1 drink of whis- Ice key, and fill the glass with cider. Stir.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 64. Stone Fence.
(use whiskey glass) 1 wineglass Bourbon Whiskey or Apple- jack. 2 or 3 ice cubes. Fill up glass with cider. Stir well, and serve.
1933 George A. Lurie: Here’s How. Seite 102. Stone Fence.
Whisky . . . . . . . . . . . 1 jigger Apple Cider . . . . . . 1 jigger . Seltzer . . . . . . . . to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill and serve with straws.
1933 GeorgeAlbert Zabriskie: The Bon Vivant’s Companion. Seite 18. Stone Fence.
1 jigger whiskey 1 lumps of ice Fill glass with cider. Stir well and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 31. Stone Fence.
1 wineglass of whiskey (Bourbon) 2 or 3 small lumps of ice Fill up the glass with sweet cider.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 155. Stone Fence.
1 Lump of Ice. 2 Dashes Angostura Bitters. 1 Glass Scotch Whisky. Use long tumbler and fill with soda water.
1933 Harry Todd: Mixer’s Guide. Seite 120. Stone Fence.
Large bar glass. — One wine glass whisky, two lumps ice. Fill up with sweet cider and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 182. Stone Fence.
100% whisky 2 lumps of ice Fill glass with cider. Stir well and serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 32. Stone Fence.
Serve the same as plain whiskey, substituting cider for water on the side.
1933 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace. 1 verre à madère Bourbon whisky. Emplir de cidre doux. Remuer. Servir. (A défaut de cidre doux : sucrer un peu.)
1933 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé : 1 cuiller à bouche sucre en poudre. 1 verre à madère Bourbon whisky. Emplir de cidre bouillant. Remuer. Servir.
1933 R. C. Miller: The American Bar Guide. Seite 63. Stone Fence.
(Use large bar glass ) 1 wine-glass of whiskey. 2 or 3 small lumps of ice. Fill up the glass with sweet cider.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 98. Stone Fence.
1 jigger Dry Gin Fill glass with Cider 2 lumps of ice Stir well and serve
1934 Anonymus: The Complete Bartender’s Guide. Seite 65. Stone Fence.
(Use whisky glass.) 1 wine-glass Bourbon whisky or apple jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1934 Anonymus: The Masterly Touch. Seite 16. Stone Fence.
2 lumps ice • 1 jigger Cedarbrook fill glass with cider • serve with spoon
1934 Anonymus: The Mixer of Beverages. Seite 15. Old Stone Fence.
(Use large glass) 1 wine glass of Bourbon or Rye Whiskey 2 or 3 small lumps of ice Fill up the glass with sweet cider.
1934 A. T. Neirath: Rund um die Bar. Seite 313. Stone-Fence.
(siehe Bemerkungen auf Seite 124) Wird wie Whisky mit Soda hergestellt, doch er setzt man das Sodawasser durch alkoholfreien Cider (brausende Apfel-Limo nade) und legt ein wal nußgroßes Stück Eis in das Getränk.
Seite 124. Stone-Fence:
wörtlich der Steinzaun (Ein- friedigung); barfachlich; Be- zeichnung eines Getränkes. Die „Fences“ spielten in der Kolonisierungszeit in Amerika eine bedeutende Rolle. Die Indianer pflegten ihr Vieh frei herumlaufen zu lassen und dies gab den Anlaß da- zu, daß die Siedler Tiere, die sich in ihrem Besitz verliefen, einfingen und behielten. Vor dem Richter fanden die In- dianer nie Recht, wenn sie nicht beweisen konnten, daß ihr Besitz mit einem Zaun umgeben war. Das war natürlich niemals der Fall und wahrscheinlich werden viele Siedler auf diese Weise ihren Viehbestand „ver- größert“ haben. Ein solcher „Zuwachs“ wurde bei einem Getränk gefeiert, dem man mit verständnisvollen Hinter gedanken den Namen „Stone- Fence” gegeben hatte.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 229. Stone Fence.
(Use a whiskey glass.) 1 wine glass of whiskey; 2 or 3 lumps of broken ice; Fill the glass with cider, stir up well, and serve; as a rule it is left for the customer to help himself to the whiskey if he so desires.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 95. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or 2 lumps of Ice, and fill balance with Cider.
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Stone Fence.
Odd name, isn’t it? But it is mellow with time and tradition. Here’s how to make one: Into a small shell glass pour two ounces of Whisky (any kind you like, or Applejack if you prefer), add a tablespoon of cracked ice, fill with cider, stir well, and have your drink.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 139. Stone Fence.
1 Lump Ice 2 Dashes Angostura Bitters 1 Glass Applejack Use long tumbler and fill with cider. Use glass number 12
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 276. Scotch Stone Fence.
1 Cube of Ice 2 Dashes Peychaud Bitters 1 Drink Scotch Whiskey Fill up with Carbonated Water or Club Soda. Use glass number 10
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 65. Stone Fence.
(Use whisky glass.) 1 wine-glass Bourbon whisky or apple jack. 2 or 3 lumps of ice. Fill up with cider. Stir well, and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 199. Stone Fence.
Whisky . . . . . . . . . . 1 jigger Apple Cider . . . . . . . . . . 1 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 Albert Stevens Crockett The Old Waldorf-Astoria bar Book. Seite 114. Stone Fence.
Two lumps Ice (fizz glass) One jigger Whiskey Fill glass with Cider (spoon)
1935 Anonymus: Fancy Drinks. Seite 35. Stone Fence.
1 wine-glass Bourbon Whiskey or Applejack 2 or 3 lumps of Ice Fill up with cider. Stir well, and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 90. Stone Fence.
1 Jigger Bourbon whisky or apple jack 2 or 3 lumps of ice Fill with cider, stir well and serve.
1935 Leo Cotton: Old Mr. Boston. Seite 125. Stone Fence Highball.
1 Cube of Ice 2 Dashes Bitters 1 Jigger Scotch Whiskey Use 8 oz. Highball glass and fill with Seltzer water.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 165. Stone Fence.
Lump Ice 2 ds. Angostura Scotch Whisky balance Soda
1936 Elvezio Grassi: 1000 Misture. Seite 140. Stone fence (Barriera di pietra).
Versate in un piccolo calice da vino: 1 pezzetto di ghiaccio 50 % Sidro 50 % Rye Whisky. Servite.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 171. Stone Fence.
Another name for Whisky and Cider. See p. 166.
Seite 166. Whisky and Cider.
1 glass rye whisky 1/2 pt. hard cider Pour together into a highball glass with a little ice. Stir.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 76. Stone Fence.
In tumbler: a large piece of Ice, one glass of Bourbon or Rye Whiskey; fill with sweet Cider, stir and serve.
1937 R. de Fleury: 1800 – And All That. Seite 231. Stone Fence.
1 Gill Whisky 1/2 Pint Cider Serve in a tumbler filled with cracked Ice.
1938 Anonymus: Cocktails. Seite 5. The Stone Fence.
(Buffalo Bill) 1 Pony Rye Whiskey 1/2 Pony Apple Cider
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 143. Stone Fence Cocktail.
2 lumps ice in Fizz Glass 1 jigger Whisky Fill glass with Cider
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 151. Stone Fence Highball.
1 jigger Whisky 1 jigger Apple Cider Shake well Strain into Highball Glass
1938 Jean Lupoiu: Cocktails. Seite 135. Stone Fence.
Dans un grand gobelet: 1 morceau de glace, 1 verre à liqueur de Schenley’s Colden Wedding Rye Whiskey. Remplir avec du cidre et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 105. Stone Fence.
Un simple whisky avec de la glace et ginger ale au heu de soda.
1938 Stanley Clisby Arthur: Famous new Orleans Drinks. Seite 81. Stone Fence.
1 whiskey sweet cider 3 lumps ice Pour the jigger of whiskey in a tall glass, drop in the three lumps or cubes of ice and fill to the brim with the unfermented cider. All left to do is to stir and sip. Washington Irving, in his Diedrich Knickerbocker’s History of New York, claimed the Dutch-Americans were inventors of “sherry-cobbler” and “stone-face,” and in 1809 Irving also claimed that the original settlers of New Amsterdam were responsible for the naming of the “cocktail.” Why whiskey and sweet cider, joined in holy wetlock should figure under so unemotional a name as “stonefence” is matter for deliberation. One punster quips: “Drink enough and you’ll overcome all obstacles and never take offense.” Originally the name “stone-fence” was applied to an applejack and sweet cider combination, and those in the know will tell you that as sweet cider ferments it de- velops into applejack. However it may develop one thing is certain — it’s one of the hard liquors that is powerfully easy to take.
1939 Ambrose Heath: Good Drinks. Seite 64. Stone-Fence.
1 glass Scotch Whisky 2 dashes Angostura Bitters 1 lump of ice In long tumbler. Fill up with Soda Water.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 139. Stone Fence.
1 Lump Ice 2 Dashes Angostura Bitters 1 Glass Applejack Use long tumbler and fill with cider. Use glass number 12
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 276. Scotch Stone Fence.
1 Cube of Ice 2 Dashes Peychaud Bitters 1 Drink Scotch Whiskey Fill up with Carbonated Water or Club Soda. Use glass number 10
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 81. Stone Fence.
1 jigger rye whiskey sweet cider 3 lumps ice Pour the jigger of whiskey in a tall glass, drop in the three lumps or cubes of ice and fill to the brim with the unfermented cider. All left to do is to stir and sip. Washington Irving, in his Diedrich Knickerbocker’s History of New York, claimed the Dutch-Americans were inventors of “sherry-cobbler” and “stone-face,” and in 1809 Irving also claimed that the original settlers of New Amsterdam were responsible for the naming of the “cocktail.” Why whiskey and sweet cider, joined in holy wetlock should figure under so unemotional a name as “stone- fence” is matter for deliberation. One punster quips: “Drink enough and you’ll overcome all obstacles and never take offense.” Originally the name “stone-fence” was applied to an applejack and sweet cider combination, and those in the know will tell you that as sweet cider ferments it de- velops into applejack. However it may develop one thing is certain — it’s one of the hard liquors that is powerfully easy to take.
1945 George Gardner: How to be a bartender. Seite 73. Stone Fence.
Use whiskey glass. Ice, 2 or 3 lumps. Bourbon whiskey or Applejack, 1 wineglass. Cider; fill up the glass. Stir well and serve.
1946 Bill Kelly: The Roving Bartender. Seite 43. Stone Fence.
1 oz. whiskey in high ball glass Fill with hard cider.
1947 A. Vermeys: Cocktails. Seite 86. Stone Fence.
1 morceau de glace; 1 verre de Whisky. Rem- plir avec du cidre.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 86. Hot Stone Fance.
Dans un verre à grog, deux cuillères à café de sucre, un verre de Whisky, remplir avec du cidre bien chaud. Re- muer et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 157. Stone Fance.
Dans un grand verre à pied, un verre à madère de Whisky, deux mor- ceaux de glace, remplir avec du cidre bien sucré, mélanger, et servir avec des chalumeaux.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 182. Whisky Stone Fance.
Dans un gobelet, un morceau de glace, une cuillère de sirop d’Ananas, un verre à madère de Whisky, remplir avec du cidre, remuer, servir avec des chalumeaux.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 29. Stone Fence.
1 jigger whiskey 2 lumps of ice Fill glass with cider. Stir well and serve.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 45. Stone Fence.
1 wineglass of whiskey (Bourbon) 2 or 3 small lumps of ice Fill up the glass with sweet cider.
1948 Jean Lupoiu: Cocktails. Seite 102. Stone Fence.
Dans un grand gobelet: 1 morceau de glace, 1 verre à liqueur de Schenley’s Golden Wedding Rye Whiskey. Remplir avec du cidre et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 115. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace. 1 verre à madère Bourbon whisky. Emplir de cidre doux. Remuer. Servir. (A défaut de cidre doux: sucrer un peu.)
1948 P. Dagouret: Le Barman Universel 10. Seite 115. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé: 1 cuiller à bouche sucre en poudre. 1 verre à madère Bourbon whisky. Emplir de cidre bouillant. Remuer. Servir.
1948 P. Dagouret: Le Barman Universel 11. Seite 115. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace. 1 verre à madère Bourbon whisky. Emplir de cidre doux. Remuer. Servir. (A défaut de cidre doux: sucrer un peu.)
1948 P. Dagouret: Le Barman Universel 11. Seite 115. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé: 1 cuiller à bouche sucre en poudre. 1 verre à madère Bourbon whisky. Emplir de cidre bouillant. Remuer. Servir.
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Fence.
2 oz. bourbon 2 oz. apple cider Mix with ice in highball glass; fill with seltzer.
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Fence 2.
Mix 2 oz. bourbon or rye whisky in highball glass with large lump of ice; fill with cider and stir well.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 445. Stone-Fence.
In einen grossen Tumbler gibt man mehrere kleine Stückchen Roheis, 1 Glas Whisky und füllt auf mit einem guten klaren Apfelwein. Vorsichtig umrühren. Barlöffel beigeben.
1949 P. Dagouret: Le barman universel. Seite 115. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace. 1 verre à madère Bourbon whisky. Eimplir de cidre doux. Remuer. Servir. (A défaut de cidre doux: sucrer un peu.)
1949 P. Dagouret: Le barman universel. Seite 115. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé: 1 cuiller à bouche sucre en poudre. 1 verre à madère Bourbon whisky. Emplir de cidre bouillant. Remuer. Servir.
1949 Wilhelm Stürmer: Cocktails by William. Seite 138. Stone Fence.
Mäuerchen von Stein 1 Gläschen Bourbon Whisky oder Apfelbrandy, 2 oder 3 Brocken Eis. Fülle mit Most auf und serviere im Limonadeglas mit Eis.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 146. Stone Fence.
1 part Bourbon 1 part Apple Cider Mix with ice in highball glass; fill with seltzer.
1952 Anonymus: Cocktails. Seite 127. Stone Fence.
Dans un tumbler: Un gros morceau de glace, Un verre de Bourbon whisky, Remplir avec du cidre doux, remuer et ser- vir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Stone Fence.
1 jigger of Scotch whiskey in large glass 1 lump of ice Fill with cider
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Stone Fence.
As for Highballs above, but use 1 1/2 oz. Whisky and fill glass with Cider.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 297. Stone Fence or Stonewall Jackson.
An Applejack Cooler with hard cider in place of the carbonated beverage.
Seite 297. Applejack Cooler.
Except for the liquor used, these are made exactly like the Remsen Cooler. Ginger ale may be substituted for the charged water if desired.
Seite 297. Remsen Cooler.
(The original Cooler) Decorate a Tom Collins glass with a lemon peel as above directed and place 3 or 4 large ice cubes in the glass. Add 2 to 3 ounces Scotch whisky and fill the glass with charged water. Stir quickly with bar spoon and serve.
Seite 296. Cooler.
A Cooler is essentially a Horse’s Neck with a Kick (see page 273), although there are also Prohibition Coolers made with non-alcoholic ingredients. So far as I have been able to ascertain, the original Cooler was the Remsen Cooler and, while most modem recipe books indicate gin for the Remsen Cooler, this is incorrect. This Cooler derived its name from the fact that it was made with Remsen Scotch whisky, a brand no longer seen, at least in this country. The Cooler is served in a Collins glass decorated with the skin of a whole lemon or orange cut in a continuous spiral and hung over the edge of the glass exactly as in the Horse’s Neck. Sometimes both a lemon peel and an orange peel are used for decoration. Whereas the Horse’s Neck is made with ginger ale, the original Remsen Cooler was made with club soda. Today some Coolers are made with charged water and some with ginger ale. There are also Coolers made with other carbonated beverages, at least one or two made with cider, and some modem recipes even stoop to prescribing plain water. The Cooler should be very dry, but sugar can be used if desired and perhaps the best advice here is “sweeten according to taste.” If you want the drink to be thirst-quenching, refreshing, and satisfying, however, you must keep it definitely on the dry, side. The base of the Cooler may be a spirituous liquor, a wine, a liqueur, or even a fruit syrup. With sweet wines or liqueurs it is usually advisable to use a few dashes of lime or lemon juice, but this is optional. It is also optional whether or not to use bitters and how much.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 119. Stone Fence.
1 oz. Bourbon Whiskey 1 oz. Apple Cider Mix with Ice in highball glass, fill with Seltzer.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 140. Stone Fence Highball.
1 Cube of Ice 2 Dashes Bitters 2 oz. Scotch Whiskey Use 8 oz. Highball glass and fill with Carbonated Water, and stir gently.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Stone Fence.
As for Highballs above, but use 1 1/2 oz. Whisky and fill glass with Cider.
1955 Jean Lupoiu: Cocktails. Seite 108. Stone Fence.
Dans un grand gobelet: 1 morceau de glace, un verre à liqueur de Rye Whiskey. Remplir avec du cidre et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 31. Stone Fence No. 1.
2 Jiggers Applejack 1-2 Dashes Angostura Bitters Place in tall glass with ice and fill with Cider.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 131. Stone Fence No. 2.
2 Jiggers Scotch Whisky 1/2 Teaspoon Sugar 1 Cube of Ice Place in tumbler or highball glass andfillwith chilled Soda Water. Stir and serve.
1957 Lawrence Blochman: Here’s How. Seite 73. Stone Fence.
3 ounces applejack 1 dash Angostura Pour and dash ingredients into an 8-ounce glass with three ice cubes, fill glass with chilled cider.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 116. Stone Fence.
As for Highballs above, but use 1 1/2 oz. Whisky and fill glass with Cider.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 106. Stone fence.
1 verre de Rye Remplir avec du Cidre
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 106. Stone pence.
1 verre de Cognac Remplir avec du Cidre
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 119. Stone Fence.
As for Highballs above, but use 1 1/2 ozs. Whisky and fill the glass with Cider.
1965 Harry Schraemli: Manuel du bar. Seite 469. Stone Fence.
Dans un grand tumbler mettre plusieurs petits dés de glace, 1 verre de whisky et finir de remplir avec un bon cidre clair. Remuer avec précaution. Joindre cuillère.
1966 Harry Schraemli: Le roi du bar. Seite 160. Stone Fence.
Grand tumbler. Plusieurs dés de glace. 1 whisky, remplir avec un bon cidre. Remuer.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 97. Stone Fence.
In Highball glass: Ice Cubes, Dash of aromatic bitters, 1 1/2 oz. Liquor desired. Fill with Cider. Stir.
1968 Anonymus: The Dieter’s Drink Book. Seite 44. Stone Fence.
1 1/2 oz. Scotch, 86 proof 4 oz. apple juice Pour Scotch over ice cubes in highball glass. Add chilled apple juice. Stir well.
1972 Leo Cotton: Old Mr. Seite 95. Stone Fence.
1 Cube of Ice 2 Dashes Bitters 2 oz. Old Mr. Boston Scotch Whisky Use 8 oz. highball glass and fill with carbonated water or cider and stir.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 97. Stone Fence.
In Highball glass: Ice Cubes, Dash of aromatic bitters, 1 1/2 oz. Liquor desired. Fill with Cider. Stir.
1976 Anonymus: International Guide to Drinks. Seite 85. Stone Fence.
As for Highballs above, but use whisky and fill the glass with cider. Seite 85 (Highballs): Put ice in glass. Add spirit desired. Fill with dry ginger ale or soda water if preferred. Twist lemon rind.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 155. Stone Fence.
1 Lump of Ice. 2 Dashes Angostura Bitters. 1 Glass Scotch Whisky. Use long tumbler and Jill with soda water.
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Fence.
Hiball Glass Build 2 oz Scotch 2 dashes Peychaud’s bitters Fill with soda or cider &ice Sugar optional Variation 1-1/2 oz applejack 2 dashes Angostura bitters Fill with cider, ice (Substitute – Bourbon or rye for the applejack & add lemon twist)
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Wall.
Same as Stone Fence(s)
2015 Sean Muldoon, Jack McGarry & Ben Schaffer: The Dead Rabbit Drinks Manual. Seite 191. Stone Fence. 3 dashes Dead Rabbit Orinoco Bitters or Angostura Aromatic Bitters; 3/4 ounce Merlet Crème de Poire; 1/2 ounce Green Chartreuse; 1 1/2 ounces Château du Breuil VSOP Calvados; 3 ounces Christian Drouin Cidre Bouche; garnish: Lemon peel.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 311. Stone Fence. 3 oz. unfiltered hard apple cider; 2 oz. Old Grand-Dad bonded bourbon whiskey; 0,25 oz. Grade A dark amber maple syrup; garnish: 1 apple fan.
Historische Rezepte für den Stone Wall
1862 Jerry Thomas: The Bartender’s Guide. Seite 81. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass.) 1 wine-glass of Cognac brandy. 1/3 glass of fine ice. Fill up with plain soda.
1864 Anonymus: The English and Australian Cookery Book. Seite 274. Stone Wall. Stone Fence.
Stonewall is an admixture of cider, wine, brandy, &c., served with ice and a straw. The name of this liquor will remind the reader of the sobriquet bestowed on the celebrated Confederate general, whose untimely fate must be lamented, for he was the personification of the chivalrous people of the South, who are working out the poet’s axiom – “Who would be free themselves must strike the blow, By their right arm the conquest must be wrought.” The last words of this great, good, and lamented man (General Jackson), just before his death, were, “Bury me at Lexington, in the valley of Virginia;” and, in accordance with this sacred command, all that is mortal of the most renowned and successful mili- tary genius that the war, or probably modern ages, has produced, now lies interred within the walls of the Presbyterian cemetery, located in the south-western suburbs of this delightful village. Nothing marks the spot where his mortal remains lie to dis- tinguish his grave from that of others, save a diminutive Confederate flag, not larger than a lady’s handkerchief. This tiny emblem is fastened to a staff not mere than two feet long, and placed at the head of the grave; and there waves, as if to illustrate the modest pretensions of the great hero of the valley of Virginia. – New York Express. Stone Fence: the same as the above.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 81. Stone Fence. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass.) 1 wine-glass of Cognac brandy. 1/3 glass of fine ice. Fill up with plain soda.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 198. Stone Wall.
Equal quantities of brandy and shaven ice; add bottle of iced soda-water.
1871 E. Rickert & C. Thomas: The Gentleman’s Table Guide. Seite 43. Stonewall Jackson.
USE a soda-water glass. One-third full of shaved ice, 1 wineglass of brandy; fill up with sodawater, or any other mineral water, or cyder. Insert 2 straws.
1872 Edward Ricket: The Gentleman’s Table Guide. Seite 43. Stonewall Jackson.
USE a soda-water glass. One-third full of shaved ice, 1 wineglass of brandy; fill up with soda water, or any other mineral water, or cyder. Insert 2 straws.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 198. Stone Wall.
Equal quantities of brandy and shaven ice; add bottle of iced soda-water.
1875 Anonymus: The American Bar-Tender. Seite 14. Stone Wall.
1 glass of cognac brandy, one third of a glass of fine ice. Fill up with plain soda.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 81. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass.) 1 wine-glass of Cognac brandy. 1/3 glass of fine ice. Fill up with plain soda.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 51. Stone Wall.
(Use a large bar glass.) One-quarter table-spoon of sugar; 3 or 4 lumps of ice; 1 wine glass of whiskey; 1 bottle of plain soda water; stir up well with a spoon, remove the ice, and serve. This is a very cooling drink, and most generally called for in warm season.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 131. Stone Wall.
(Gebrauche ein grosses Barglas.) Einviertel Esslöffel voll feinen Zucker; 3 oder 4 Stücke Eis; 1 Weinglas Whiskey; 1 Flasche Sodawasser; mische dieses gut auf mit einem Barlöffel, entferne das Eis und servire es. Dieses ist ein sehr kühlendes Getränk und wird daher hauptsächlich im Sommer vielfach getrunken.
1884 George Winter: How to Mix Drinks. Seite 34. Stone Wall.
(Use large bar glass.) One teaspoon of sugar; Two small lumps of ice; One wine glass of whiskey; One bottle of plain soda water; Mix well with a spoon, remove the ice, and serve.
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 12. Brandy and Soda or Stone Wall.
(A large bar glass.) 1 wine-glass brandy. 1 glass with fine ice. Fill up with plain soda. The above is a pleasing drink for summer.
1885 Emilie Lebour-Fawssett: New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 133. Stonewall Jackson.
Good Old Rye Whiskey, 1 Glass. Lump Ice, Sweet Cider, 1/2 Bottle. Mixing: Put the whiskey into a large bar-glass, put in 2 or 3 lumps of ice, fill up with sweet Hereford, Devonshire, or Jersey apple cider.
1885 Emilie Lebour-Fawssett: New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 134. A Stonewall.
Brandy, 1 Pony glass. Fine Ice, 1/2 do. Soda Water, 1 Split. Mixing: Mix in the order above shown, and hand to your customer in large bar glass.
1887 Jerry Thomas: The bar-Tender’s Guide. Seite 99. Brandy and Soda (sometimes called Stone Wall).
(Use large soda-water glass.) Take 1 wine-glass of brandy. 2 or 3 small lumps of ice. Fill up the glass with a bottle of plain soda-water. This is sometimes called STONE WALL.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 78. Stone Wall.
(Use a large bar glass.) 1/4 table-spoonful of sugar; 3 or 4 lumps of ice; 1 wine glass of whiskey; 1 bottle of plain Soda water; stir up well with a spoon, remove the ice and serve. This is a very cooling drink, and generally called for in the warm season.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 184. Stone Wall.
(Gebrauche ein grosses Barglas.) 1/4 Esslöffel voll Zucker; 3 oder 4 Eisstücke; 1 Weinglas Whiskey; 1 Flasche plain Soda Wasser; mische dieses gut auf mit einem Barlöffel, entferne das Eis und servire. Dies ist ein sehr kühlendes Getränk und wird im Sommer vielfach getrunken.
1888 Harry Lamore: The Bartender. Seite 12. Brandy and Soda or Stone Wall.
A large bar glass. One wine-glass brandy. One-half glas with fine ice. Fill up with plain soda. The above is a pleasing drink for summer.
1889 Anonymus (Jerry Thomas): The Bar-Tender’s Guide. Seite 78. Brandy and Soda.
(Use large soda-water glass.) Take 1 wine-glass of brandy. 2 or three small lumps of ice. Fill up the glass with a bottle of plain soda-water. This is sometimes called STONE WALL.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 41. Stone Wall.
(Use a large bar glass.) 1/4 table-spoonful of sugar. 3 or 4 lumps of ice. 1 wine glass of Whiskey. 1 bottle of plain Soda water. Stir up well with a spoon, remove the ice and serve. This is a very cooling drink, and generally called for in the warm season.
1895 Anonymus: Bartenders Guide. Seite 24. Stone Wall.
(Use largo bar glass.) 1 teaspoonful of sugar, 6 small lumps of ice, 1 wine glass of whiskey. 1 bottle of plain soda, mix, remove the ice and serve quick. You can use Cognac brandy in place of whiskey and the sugar left out.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 44. Stone Wall.
(Use large bar glass.) 1 teaspoonful of sugar. 6 small lumps of ice, 1 wine glass of whiskey. 1 bottle of plain soda. Mix, remove the ice and serve quick. You can use Cognac brandy in place of whiskey, and the sugar left out.
1895 George J. Kappeler: Modern American Drinks. Seite 105. Stone Wall.
One lump of ice in a long thin punch-glass, one bar-spoonful fine sugar, one jigger of whiskey, add a bottle of cold plain soda; stir and drink during effervescence.
1895 R. C. Miller: The American Bar-Tender. Seite 72. Brandy and Soda (Sometimes called Stone Wall).
1 wine-glass of Cognac brandy. 1/3 glass of fine ice. Fill up with plain soda.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 38. Brandy and Soda (Sometimes called Stone Wall).
Put into a large tumbler one wineglass of brandy and one bottle of soda-water; add a small lump of ice.
1898 Joseph L. Haywood: Mixology. Seite 13. Stone Wall.
Use small bar glass. One drink brandy, a little ice; fill up with Krause’s carbonated water, serve.
1899 Aczél Miksa: American Bar. Seite 55. Stone Wall.
(Pohár IIl.) Önts a pohár lll-ba 1 pohárka: cognacot, pár csepp narancskeserüt, töltsd fel szikvizzel szolgáld fel czit- romhéjjal.
1899 Edward Spencer: The Flowing Bowl. Seite 151. Brandy-and-Soda.
Every Saturday morning, of all respectable newsagents, in the pink paper, price — Pshaw! What am I thinking about ? This concoction is also known in America as “Stone Wall” (Why ?), and used to be known in Her Majesty’s dominions in Asia as a “Peg ” — simply because every dose swallowed was said to represent a peg in the coffin being manufactured for the swallower. It is unnecessary to give any recipe for this mixture, the proportion of the ingredients varying with the inclination, disposition, indis- position, state of health, or pocket, of the swallower. But above all let your ingredients be of the best. There is only one thing worse than bad brandy, and that is bad soda-water. Avoid the cheap stuff with the little glass stoppers, as you would the tipstaff.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 229. Stone Wall.
(Use a large bar glass.) 1/4 tablespoonful of sugar; 3 or 4 lumps of ice; 1 wine glass of whiskey; 1 bottle of plain soda water; Stir up well with a spoon, remove the ice, and serve. This is a very cooling drink, and generally called for in the warm season.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #206. Stone Wall.
Another name for a Stone Fence.
1901 J. E. Sheridan: The complete buffet manual. Seite 16. Brandy and Soda, or “Stone Wall.”.
(Use large soda-water glass.) 1 wine-glass brandy. 1/2 glass with finely shaved ice. Fill up with bottle plain soda. The above is a pleasing drink for summer.
1901 J. E. Sheridan: The complete buffet manual. Seite 84. Stone Wall.
(Use a large bar glass.) 1/4 tablespoonful of powdered sugar. 3 or 4 spoonfuls of shaved ice. 1 wine-glass of whisky. 1 bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1902 Anonymus: Fancy Drinks. Seite 60. Stone Wall.
LARGE BAR GLASS. — One teaspoon fine sugar, three lumps ice, one wineglass whiskey or Cognac brandy, one bottle plain soda. Stir well, remove ice and serve quick.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 57. Brandy and Soda or Stone Wall.
Use large bar glass. One wine-glass brandy. One-half glass with fine ice. Fill up with plain soda.
1902 Anonymus: Liqueurs et tabacs. Seite 5. Stone Wall.
(Se servir d’un grand verre de bar). Un quart de cuillerée à soupe de sucre 3 ou 4 morceaux de glace; 1 verre à vin de whiskey; 1 bouteille de plain soda Bien melanger avec une cuillère; Retirer la glace et servir; C’est une boisson tres rafraîchissante et très recher- chée dans la saison chaude.
1903 Edward Spencer: The Flowing Bowl. Seite 151. Brandy-and-Soda.
Every Saturday morning, of all respectable newsagents, in the pink paper, price — Pshaw! What am I thinking about ? This concoction is also known in America as “Stone Wall” (Why ?), and used to be known in Her Majesty’s dominions in Asia as a “Peg ” — simply because every dose swallowed was said to represent a peg in the coffin being manufactured for the swallower. It is unnecessary to give any recipe for this mixture, the proportion of the ingredients varying with the inclination, disposition, indis- position, state of health, or pocket, of the swallower. But above all let your ingredients be of the best. There is only one thing worse than bad brandy, and that is bad soda-water. Avoid the cheap stuff with the little glass stoppers, as you would the tipstaff.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 16. Brandy and Soda, or “Stone Wall”.
(Use large soda-water glass.) 1 wine-glass brandy. 1/2 glass with finely shaved ice. Fill up with bottle plain soda. The above is a pleasing drink for summer.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 81. Stone Wall.
(Use a large bar glass.) 1/4 tablespoonful of powdered sugar. 3 or 4 spoonfuls of shaved ice. 1 wine-glass of whisky. 1 bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1904 Frank Newman: American-Bar. Seite 97. Stone Wall.
Verre n° 2 Mettre dans le verre n° 2 un petit morceau de glace: 1 cuillerée à café de sucre en poudre, 1 verre à liqueur de whisky, 1/2 bouteille de soda. Remuer avec une cuillère, servir.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 12. Brandy and Soda or Stone Wall.
(A large bar glass.) 1 wine-glass brandy. 1 glass with fine ice. Fill up with plain soda. The above is a pleasing drink for summer.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 85. Stone Wall.
(Use a large bar glass.) 1/4 table-spoonful of sugar, 3 or 4 lumps of ice. 1 wine-glass of whisky. 1 bottle plain soda. Stir up well with a spoon, remove the ice and serve.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 203. Brandy and Soda or Stone Wall.
Use large bar glass. One wine-glass brandy. One-half glass with fine ice. Fill up with plain soda.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 208. Stone Wall.
Use a large bar glass. One-fourth tablespoonful of powdered sugar. Three or four spoonfuls of shaved ice. One wine-glass of whiskey. One bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 49. Stone Wall.
Use large bar glass, with 3 or 4 lumps of ice. 1 teaspoon sugar. 1 jigger of whiskey. 1 bottle of plain soda. Stir well, remove ice and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 106. Stone Wall.
One lump of ice in a long thin punch-glass, one bar-spoonful fine sugar, one jigger of whiskey, add a bottle of cold plain soda; stir and drink during effervescence.
1907 Charles Smith: Smacks and Smiles. Seite 112. Stone Wall.
Use a large bar glass A table-spoonful of sugar. 3 or 4 lumps of ice. 1 wine-glass of whisky. 1 bottle plain soda. Stir up well with a spoon, remove all the ice and serve.
1907 Frank Newman: American-Bar. Seite 97. Stone Wall.
Verre n° 2 Mettre dans le verre n° 2 quelques petits morceaux de glace: 1 verre à liqueur de rye ou bourbon-whisky. Remplir le verre avec du cidre doux, remuer, servir avec chalumeaux.
1908 Charles Mahoney: The Hoffman House Bartender’s Guide. Seite 203. Brandy and Soda or Stone Wall.
Use large bar glass. One wine-glass brandy. One-half glass with fine ice. Fill up with plain soda.
1908 Charles Mahoney: The Hoffman House Bartender’s Guide. Seite 208. Stone Wall.
Use a large bar glass. One-fourth tablespoonful of powdered sugar. Three or four spoonfuls of shaved ice. One wine-glass of whiskey. One bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Stonewall.
1 teaspoon sugar 2 lumps of ice 100% whiskey 1 bottle of club soda. Stir up well with spoon, re- move the iee and serve.
1908 William Boothby: The World’s Drinks. Seite 72. Stone Wall.
Into a soda-glass place a spoonful of bar sugar and a jigger of whiskey; add a lump of ice and a bottle of plain soda; stir thoroughly and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas: 2—3 Stückchen Kristalleis, 1 Teelöffel Zucker, 1 Sherryglas Whisky, einige Tropfen Zitronensaft. Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das Glas auf mit kaltem Selterswasser.
1909 George J. Kappeler: Modern American Drinks. Seite 105. Stone Wall.
One lump of ice in a long thin punch-glass, one bar-spoonful fine sugar, one jigger of whiskey, add a bottle of cold plain soda; stir and drink during effervescence.
1909 Jacob A. Didier: The Reminder. Seite 101. Stone Wall.
Use a highball glass. 1 piece of ice. 1 teaspoonful of sugar. 1 dash of lemon juice. 1 drink of whiskey. Fill up glass with plain soda and serve with bar spoon.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 75. Stonewall.
1 teaspoonful sugar 2 lumps of ice 100% whiskey 1 bottle of club soda. Stir up well with spoon, remove the ice and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 49. Stone Wall.
Use large bar glass, with 3 or 4 lumps of ice. 1 teaspoon sugar. 1 jigger of whiskey. 1 bottle of plain soda. Stir well, remove ice and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 67. Stone Wall.
(Use a large bar glass.) One-quarter tablespoonful of sugar, Three or four lumps of ice, One wine-glass of whiskey, One bottle of plain soda water. Stir up well with a spoon, rewove the ice and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 203. Brandy and Soda or Stone Wall.
Use large bar glass. One wine-glass brandy. One-half glass with fine ice. Fill up with plain soda.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 208. Stone Wall.
Use a large bar glass. One-fourth tablespoonful of powdered sugar. Three or four spoonfuls of shaved ice. One wine-glass of whiskey. One bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1912 John H. Considine: The Buffet Blue Book. #190. Stone Wall.
Use large bar glass, with 3 or 4 lumps of ice; 1 teaspoon sugar, 1 jigger of whis- key, 1 bottle of plain soda. Stir well, re- move ice and serve.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 72. Stone Wall.
Into a soda-glass place a spoonful of bar sugar and a jigger of whiskey; add a lump of ice and a bottle of plain soda; stir thoroughly and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 44. Stone Wall.
(A large bar glass.) 1/4 tablespoon of sugar; 3 or 4 lumps of ice; 1 wineglass of whisky; 1 bottle of plain soda. Stir up well with a spoon; remove the ice.
1913 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas: 2—3 Stückchen Kristalleis, 1 Teelöffel Zucker, 1 Sherryglas Whisky, einige Tropfen Zitronensaft. Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das Glas auf mit kaltem Selterswasser.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 225. Stone-Wall.
In ein Limonadenglas gebe: 2 Stck. Eis, 1 Teelöffel Zucker, 1 Cocktailglas Rye-Whisky, fülle auf mit Sodawasser.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 79. Stonewall.
1 barspoon sugar. 2 lumps of ice. 1 jigger whiskey. 1 pint of club soda. Stir up well with spoon and serve.
1914 Jacques Straub: Drinks. Seite 79. Stonewall.
1 barspoon sugar. 2 lumps of ice. 1 jigger whiskey. 1 pint of club soda. Stir up well with spoon and serve.
1915 John B. Escalante: Manual del cantinero. Seite 67. Stone Wall (eston guol).
USE UN VASO GRANDE Póngase tres pedazos grandes de hielo, y agréguese: Azúcar en polvo . . . . . . . . . . . . . . . 1 cucharada. Whiskey (Rye) Americnno . . . . . . . 1 copito. Gaseosa . . . . . . . . . . . . . . . . . . . . . 1 botella. Mézclese bien con una cuchara, y sírvase.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 122. Stonewall.
2 lumps of ice 100% Brandy 1 bottle of Club soda. Stir up well with spoon, remove the ice and serve.
1917 Jacob A. Didier: The Reminder. Seite 101. Stone Wall.
Use a highball glass. 1 piece of ice. 1 teaspoonful of sugar. 1 dash of lemon juice. 1 drink of whiskey. Fill up glass with plain soda and serve with bar spoon;
1918 Anonymus: Home Brewed Wines and Beers and Bartender’s Guide. Seite 25. Brandy and Soda, or “Stone Wall”.
(Use large soda-water glass.) One wine-glass brandy; 1/2 glass with finely shaved ice. Fill up with bottle plain soda. The above is a pleasing drink for summer.
1918 Anonymus: Home Brewed Wines and Beers and Bartender’s Guide. Seite 29. Stone Wall.
(Use large bar glass.) One-fourth tablespoonful of powder- ed sugar; 3 or 4 spoonfuls of shaved ice; 1 wine-glass of whiskey; 1 bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve.
1920 Anonymus: Good Cheer. Seite 54. Stonewall.
1 barspoon sugar. 2 lumps ice. 1 shot whiskey. 1 pint of ginger ale. Stir up well with spoon and serve.
1920 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas: 2—3 Stückchen Kristalleis, 1 Teelöffel Zucker, 1 Sherryglas Whisky, einige Tropfen Zitronensaft. Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das Glas auf mit kaltem Selterswasser.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 130. Stone Wall.
1 Pijpglaasje Citroensiroop 1 Pijpglaasje Citroensap 2 Pijpglaasjes Canadian-club Whisky. 2 Eetlepels gemalen ijs. Bijvullen met Mineraal- of Sodawater.
1923 P. Dagouret: Le Barman Universel. Seite 111. Stone Wall.
Verre n° 2, quelques morceaux de glace. 1 cuiller à café sucre en poudre. 1 verre à liqueur whisky. Demi-bouteille soda ou seltz. Remuer zeste de citron. Servir. Pailles.
1924 A. Brehmer: Das Mixerbuch. Seite 165. Stonewall Jackson.
Man menge 1 Weinglas voll Rye Whiskey mit etwas Eis und 1/2 Flasche süßem Apfel- wein und richte an.
1925 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas: 2-3 Stückchen Kristalleis, 1 Teelöffel Zucker, 1 Sherryglas Whisky, einige Tropfen Zitronensaft. Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das Glas auf mit kaltem Selterswasser.
1926 W. Slagter: Cocktails. Seite 172. Stone Wall.
Doet in een tumbler: 1 Pijpglaasje Citroensiroop 1 Pijpglaasje Citroensap 2 Pijpglaasjes Whisky 2 Eetlepels gemalen ijs. Bijvullen met Mineraal- of Sodawater.
1927 Anonymus: El arte de hacer un cocktail. Seite 189. Stonewall (pared de cantería).
Cucharadita de azúcar. 2 pedazos de hielo. Vasito de whiskey americano. Botella de gaseosa. Revuélvase bien con cuchara y sírvase.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 38. Brandy and Soda (Sometimes called ‘Stone Wall’).
Put into a large tumbler one wineglass of brandy and one bottle of soda-water; add a small lump of ice.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 49. Stone Wall.
Put into a large tumbler half a tablespoonful of sugar, three or four lumps of ice, one wineglass of whisky and a bottle of soda-water. Stir with a spoon, extract the ice, and serve.
1928 Charles Nicholas Reinhardt: Cheerio! Seite 18. Brandy and Soda.
Into a large glass pour one wine-glass of brandy and add a few small lumps of ice. Fill up the glass with plain soda water. This is sometimes called a Stone Wall.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 92. Brandy and Soda. Sometimes called Stone Wall.
Use large bar glass One wineglass of Cognac One-third glass of fine ice. brandy. FILL up with plain soda.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 56. Stone Wall.
In a large bar-glass, one-quarter tablespoon sugar, three or four lumps ice, one wine-glass whiskey, one bottle plain soda water, stirred with spoon, ice removed and served. A good warm weather drink.
Note : The terms “Stone Fence” or “Stone Wall” were often used for certain combinations which were not unpleasant to drink but which gave you a terrible headache and sickness the next day. Whiskey and blackberry brandy was one of these mixtures to avoid.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 92. Brandy and Soda. Sometimes called Stone Wall.
Use large bar glass One wineglass of Cognac One-third glass of fine ice. brandy. Fill up with plain soda.
1929 P. Dagouret: Le Barman Universel. Seite 113. Stone Wall.
Verre n° 2, quelques morceaux de glace. 1 cuiller à café sucre en poudre. 1 verre à liqueur whisky. Demi-bouteille soda ou seltz. Remuer zeste de citron. Servir. Pailles.
1930 Anonymus: Here’s How. Seite 32. Stonewall.
1 barspoon sugar. 2 lumps ice. 1 shot whiskey. 1 pint of ginger aie. Stir up well with spoon and serve.
1930 Charles Nicholas Reinhardt. Brandy and Soda.
Into a large glass pour one wine-glass of brandy and add a few small lumps of ice. Fill up the glass with plain soda water. This is sometimes called a Stone Wall.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 45. Stone Wall or Fence.
Use highball glass with ice; a drink of Rye or Bourbon; fill glass with Cider.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 101. Stone Wall.
Whisky . . . . . . . . . 1 jigger Lemon . . . . . . . . . . . . 1 spoon Sugar Syrup . . . . . 1 spoon Seltzer . . . . . . . . . . . . to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.
1933 Anonymus: 300 Drinks. Seite 4. Brandy and Soda or Stone Wall.
(A large bar glass) 1 wine-glass brandy. 1/2 glass with fine ice. Fill up with plain soda. The above is a pleasing drink tor summer.
1933 Anonymus: 300 Drinks. Seite 58. Stone Wall.
(Use a large bar glass) 1/4 table-spoonful of sugar. 3 or 4 lumps of ice. 1 wine-glass of whisky. 1 bottle plain soda. Stir well with a spoon, remove the ice and serve.
1933 Anonymus: Lest We Forget. Seite 51. Brandy and Soda or Stone Wall.
Use large bar glass. One wine-glass brandy. One-half glass with fine ice. Fill up with plain soda.
1933 Anonymus: The Bartender’s Friend. Seite 133. Stone Wall.
Follow recipe for Brandy and Soda, but use whiskey in place of brandy.
Seite 46. Brandy and Soda.
Brandy Put a jigger of brandy, a small bottle Soda Water of soda water, and a few lumps of ice Ice into a long glass. Stir well and serve.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 64. Stone Wall.
(use large bar glass) tablespoon sugar. 3 or 4 ice cubes. 1 wineglass Whiskey. 1 bottle plain Soda Water. Stir well with spoon, remove ice, and serve.
1933 George A. Lurie: Here’s How. Seite 102. Stone Wall.
Whisky . . . . . . . . . . 1 jigger Lemon . . . . . . . . . . 1 spoon Sugar Syrup . . . . . 1 spoon Seltzer . . . . . . . . . . to fill Stir well with ice and strain into highball glass. Add cube of ice, seltzer to fill and serve with straws.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 29. Brandy and Soda. Sometimes called “Stone Wall”.
1 wineglass cognac brandy 1/2 glass line ice Fill up with plain soda.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 182. Stonewall.
2 lumps of ice 100% brandy 1 bottle of club soda Stir up well with spoon, remove the ice, and serve.
1933 R. C. Miller: The American Bar Guide. Seite 64. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass) wine-glass of Cognac brandy. 1/3 glass of fine ice. Fill up with plain soda.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 99. Stonewall.
1 barspoonful sugar 1 pint Club Soda 2 lumps of ice Stir well and serve 1 jigger Whisky
1934 Anonymus: The Complete Bartender’s Guide. Seite 16. Brandy and Soda, or “Stone Wall”.
(Use large soda-water glass.) 1 wine-glass brandy. 1/2 glass with finely shaved ice. Fill up with bottle plain soda. The above is a pleasing drink for summer.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 11. Brandy and Soda.
Into a large glass pour one wine-glass of brandy and add a few small lumps of ice. Fill up the glass with plain soda water. This is sometimes called a Stone Wall.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 229. Stone Wall.
(Use a large bar glass.) 1/4 tablespoonful of sugar; 3 or 4 lumps of ice; 1 wine glass of whiskey; 1 bottle of plain soda water; Stir up well with a spoon, remove the ice, and serve. This is a very cooling drink, and generally called for in the warm season.
1934 Ira A. Altschul. Drinks as They Were made Before Prohibition. Seite 47. Stone Wall.
In a fizz glass. One bar spoon sugar. Two or three small lumps of ice. One jigger Whiskey. One bottle club (plain) soda. Stir well, remove ice and serve.
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Stone Wall.
Use large goblet to receive a teaspoon of “gum,” two ounces of whisky, which stir well together. Cracked ice to fill a third of the glass and soda water to fill, complete this drink. Stir well with spoon before imbibing.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 199. Stone Wall.
Whisky . . . . . . . . . . 1 jigger Sweet-Sour . . . . . . . . . . 2 spoons . Seltzer . . . . . . . . . to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.
1935 Anonymus: Fancy Drinks. Seite 35. Stone Wall.
1/4 tablespoonful of sugar 3 or 4 lumps of ice 1 wine-glass of Whiskey 1 bottle plain soda Stir well with a spoon, remove the ice and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 90. Stone Wall.
1/4 Tablespoonful powdered sugar 3 or 4 spoonfuls shaved ice 1 Jigger whisky 1 Small bottle of plain soda
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 185. Stone Wall Fizz.
1 Spoon Sugar 1 Glass Rye Whisky balance Soda
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 171. Stone Wall.
1 glass rye or Bourbon 1 teaspoon sugar whisky 1 split of sparkling water Serve in a highball glass with cracked ice. This obviously is nothing more than a sweetened highball.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 76. Stone Wall.
In tumbler: a large piece of Ice, one-half teaspoon of Sugar, one glass of Scotch Whisky, fill with Schweppes soda water, stir and serve.
1937 R. de Fleury: 1800 – And All That. Seite 107. Stonewall.
1 Barspoonful Sugar 2 Lumps Ice 1 oz. Whisky 1 Pint Soda Water Stir up well with spoon and serve.
1938 Bud Caroll: Popular Drinks of Today. Seite 38. Stone Wall.
Whisky . . . . . . . . . 1 jigger Sugar . . . . . . . . 1 spoon . Lemon . . . . . . . 1 spoon Stir well with ice and strain into small goblet. Add lump of ice, seltzer to fill and serve with straws.
1938 Jean Lupoiu: Cocktails. Seite 135. Stone Wall.
Dans un grand verre: 1 morceau de glace, 1 cuillerée à café de sucre, 1 verre de Whisky King George IV. Remplir avec du Perrier et servir.
1940 Pedro Talavera: Los secretos del cocktail. Seite 194. Stone Wall.
En la cocktelera, unos pedacitos de hielo. 1 cucharadita azúcar. 1/3 de naranja expri- mida. 1 copa de Whisky Antiquary. Agítese bien y se pasa al vaso núm.2, llenán- dose de Agua de Borinres.
1947 A. Vermeys: Cocktails. Seite 86. Stone Wall.
(dans un grand verre) 1 morceau de glace; 1 cuillerée de sucre; 1 verre de Whisky. Compléter avec eau de Seltz.
1948 David A. Embury: Stone Fence. Stonewall Jackson.
An Apple- jack Cooler with hard cider in place of the carbonated beverage.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 41. Brandy and Soda. Sometimes called “Stone Wall”.
1 wineglass cognac brandy 1/2 glass fine ice Fill up with plain soda.
1948 Jean Lupoiu: Cocktails. Seite 102. Stone Wall.
Dans un grand verre: 1 morceau de glace, 1 cuillerée à café de sucre, 1 verre de Whisky King George IV. Remplir avec du Perrier et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 115. Stone Wall.
Verre n° 2, quelques morceaux de glace. 1 cuiller à café sucre en poudre. 1 verre à liqueur whisky. Demi-bouteille soda ou seltz. Remuer zeste de citron. Servir. Pailles.
1948 P. Dagouret: Le Barman Universel 11. Seite 115. Stone Wall.
Verre n° 2, quelques morceaux de glace. 1 cuiller a café sucre en poudre. 1 verre à liqueur whisky. Demi-bouteille soda ou seltz. Remuer zeste de citron. Servir. Pailles.
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Wall 1.
Dissolve 1/2 tsp. sugar with a dash of soda; add 2 oz. scotch whisky and a large lump of ice. Stir and fill with Schweppes soda.
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Wall.
Same as Stone Fence(s)
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Wall 2.
2 oz. bourbon or rye 1 tsp. lemon juice . 1/2 tsp. sugar Mix well in highball glass with ice; fill with seltzer.
1949 P. Dagouret: Le barman universel. Seite 115. Stone Wall.
Verre n° 2, quelques morceaux de glace. 1 cuiller à café sucre en poudre. 1 verre à liqueur whisky. Demi-bouteille soda ou seltz. Remuer zeste de citron. Servir. Pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 138. Steinmauer. Stone Wall.
1 Teelöffel Staubzucker, 1 Gläschen Whisky. Serviere mit Eis im Limonadeglas und fülle mit Sodawasser auf.
1952 Anonymus: Cocktails. Seite 127. Stone Wall.
Dans un tumbler: Un gros morceau de glace, 1/2 cuiller à café de sucre, Un verre de Scotch whisky, Remplir avec du Schweppes soda, remuer et servir.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 297. Stone Fence or Stonewall Jackson.
An Applejack Cooler with hard cider in place of the carbonated beverage.
Seite 297. Applejack Cooler.
Except for the liquor used, these are made exactly like the Remsen Cooler. Ginger ale may be substituted for the charged water if desired.
Seite 297. Remsen Cooler.
(The original Cooler) Decorate a Tom Collins glass with a lemon peel as above directed and place 3 or 4 large ice cubes in the glass. Add 2 to 3 ounces Scotch whisky and fill the glass with charged water. Stir quickly with bar spoon and serve. 296. Cooler. A Cooler is essentially a Horse’s Neck with a Kick (see page 273), although there are also Prohibition Coolers made with non-alcoholic ingredients. So far as I have been able to ascertain, the original Cooler was the Remsen Cooler and, while most modem recipe books indicate gin for the Remsen Cooler, this is incorrect. This Cooler derived its name from the fact that it was made with Remsen Scotch whisky, a brand no longer seen, at least in this country. The Cooler is served in a Collins glass decorated with the skin of a whole lemon or orange cut in a continuous spiral and hung over the edge of the glass exactly as in the Horse’s Neck. Sometimes both a lemon peel and an orange peel are used for decoration. Whereas the Horse’s Neck is made with ginger ale, the original Remsen Cooler was made with club soda. Today some Coolers are made with charged water and some with ginger ale. There are also Coolers made with other carbonated beverages, at least one or two made with cider, and some modem recipes even stoop to prescribing plain water. The Cooler should be very dry, but sugar can be used if desired and perhaps the best advice here is “sweeten according to taste.” If you want the drink to be thirst-quenching, refreshing, and satisfying, however, you must keep it definitely on the dry, side. The base of the Cooler may be a spirituous liquor, a wine, a liqueur, or even a fruit syrup. With sweet wines or liqueurs it is usually advisable to use a few dashes of lime or lemon juice, but this is optional. It is also optional whether or not to use bitters and how much.
1955 Jean Lupoiu: Cocktails. Seite 110. Stone Wall.
Dans un grand verre: 1 morceau de glace, 1 cuillerée à café de sucre, 1 verre de Whisky Long John. Remplir avec du Schweppes Soda Water et servir.
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Wall.
40 ml Chateau de Breuil VSOP Calvados
80 ml Elbler Cider
Preparation: Serve as a highball with ice cubes.
Alternatively and currently preferred by us:
40 ml Christian Drouin Blanche de Normandie
80 ml Elbler Cider
Preparation: 3 ice cubes, built in a highball glass.
The Stone Fence, is a very old mixed drink. It is something like a Highball. Entstanden ist er jedoch lange bevor der Begriff „Highball“ geprägt wurde.
Jerry Thomas described it as early as 1862 and prepared it with bourbon whiskey. However, two years later in “The English and Australian Cookery Book” there is a reference to the fact that a Stone Wall or Stone Fence can be prepared with any kind of spirit. We will look at the exact recipe later.
Stone Fence was already an old drink in Jerry Thomas’ day. It was already around at the time of the American Revolution. [1-206] Legend has it that it was drunk for courage before the Battle of Ticonderoga in 1775. In that battle, a small force of Americans under the command of Ethan Allen and Benedict Arnold succeeded on 10 May 1775 in taking Fort Ticonderoga, located in New York State, unexpectedly in a hand coup while the garrison of only two officers and 64 men slept. The Americans captured large supplies of gunpowder and ammunition, which they used in the siege of Boston. [1-205] [1-206] [2] [3] [4] [6] At the time, a Stone Fence was said to be a mixture of cider and New England rum. [1-206] [4] [5] [6]
This drink is also said to have been named “Stonewall” after the Confederate General Thomas Jonathan Jackson. During the First Battle of Bull Run on 21 July 1861, it was said, “Look at Jackson’s brigade! It stands there like a stone wall” – Thomas Jackson and later his brigade were thus given the nickname “Stonewall”. [7-274] [8]
However, as we will demonstrate below, a Stone Wall is different from a Stone Fence.
Es gibt auch die Erklärung, daß die Bezeichnung „Stone-Fence“ aus der Kolonisierungszeit Amerikas stamme: There is also the explanation that the term “stone fence” originates from the colonisation period of America: “The Indians used to let their cattle roam free and this gave rise to the settlers catching and keeping animals that strayed into their property. Before the judge, the Indians never found justice unless they could prove that their property was surrounded by a fence. This, of course, was never the case and probably many settlers will have “increased” their livestock in this way. Such an “increase” was celebrated over a drink which, with sympathetic ulterior motives, had been given the name “Stone-Fence”.” [9-313]
– „Die Indianer pflegten ihr Vieh frei herumlaufen zu lassen und dies gab den Anlaß dazu, daß die Siedler Tiere, die sich in ihrem Besitz verliefen, einfingen und behielten. Vor dem Richter fanden die Indianer nie Recht, wenn sie nicht beweisen konnten, daß ihr Besitz mit einem Zaun umgeben war. Das war natürlich niemals der Fall und wahrscheinlich werden viele Siedler auf diese Weise ihren Viehbestand „vergrößert“ haben. Ein solcher „Zuwachs“ wurde bei einem Getränk gefeiert, dem man mit verständnisvollen Hintergedanken den Namen „Stone-Fence“ gegeben hatte.“ [9-313]
Another interpretation says that the Dutch living in New York were the inventors of the drink, and called it “Stone-Face”. [10-81]
There is also a suggestion that Stone Fence was named much later after a person who dealt in looted diamonds. [3]
The Stone Fence comes from a long tradition. Not only Apple Jack was mixed with cider, but also other spirits: In 1759, Israel Acrelius wrote in his “History of New Sweden”, which lay in what are now the states of Delaware, New Jersey and Pennsylvania, [21] [22] that a drink called ‘Sampson’ was a warmed cider with rum in it. [23-162]
Applejack
Originally, Stone Fence was made from cider and Applejack. [10-81] However, as early as 1864 it was stated that any spirit could be used for a Stone Fence. [7-274]
Applejack is a spirit made from apples, now always made from apple eau de vie. Applejack was most popular in the British colonies in North America, especially in the Northeastern and Northern Midwestern states. Apples were common everywhere, and an applejack could easily be made from them. In some cases, applejack was distilled from cider, but usually it was made by freezing cider in winter. This process is called “freeze distillation”, or “jacking”. The latter name comes from the verb “to jack”, which means “to raise”, because the alcohol content was raised by this process: cider was stored outside in winter. The water contained in it froze and the resulting ice was collected from the surface of the cider. In this way, the alcohol content of the cider increased throughout the winter. [11]
This way of making applejack was not very reliable and the result had a highly variable quality. That is why applejack had the reputation early on of tasting bad, endangering health and leading to severe intoxication. This is due to the fact that not only ethanol, but also methanol and fusel substances were concentrated during the winter. [11] [12]
After stills and more professional methods of producing spirits became available in the American colonies, applejack lost importance relatively quickly, especially since it was more expensive to produce than whiskey. [11] [12] As a result, from the middle of the 19th century in particular, applejack and also cider were increasingly displaced [12] and most recipes use whiskey.
Applejack was originally an important product in the American colonies. Wine could not be grown, nor could hops and barley. Wines and brandies imported from Europe were unaffordable for the average colonist. But people were thirsty and, fortunately, they had apples. Apple growing in America began as early as 1630. An orchard was part of every good homestead, and the apples harvested were mainly used to make a cider. It was also known that the alcohol content could be increased during the winter by removing the ice that formed on the cider. So the combination of applejack and cider was something obvious, and the two ingredients for Stone Fence were readily producible on practically any farm. [14]
The first place where Applejack was produced in large quantities was New Jersey. [11] Interestingly, the oldest liquor manufacturer in the USA is Laird & Company from New Jersey. It obtained distilling licence number 1 in 1780. It started commercial production in that year at the latest. However, there are records showing that applejack had been produced by the Laird family as early as 1698. [11] [13] Until recently, this company was the only remaining producer of Applejack in the world. [12]
The commercial production of Applejack was promising and by the 1830s there were almost 400 professional Applejack distilleries in New Jersey. [14] Applejack was also called “Jersey Lightning” and was extremely popular in the eastern United States. It was not only drunk straight, but also in a modified form, for example as “scotchem”, a mixture of Applejack and hot water, seasoned with a little mustard, [14] or even diluted with cider.
Unfortunately, Laird’s regular Applejack is no longer made like it used to be. It now consists of only 35% apple brandy. The remaining 65% consists of neutral alcohol. [11] [14] We also tried a product from the company that is 100% apple brandy, but the long, twelve-year maturation in the barrel meant that there were practically no apple notes left. We therefore decided to switch to Calvados.
For Calvados we had established that it was originally an unaged distillate. Could the same be true for Applejack? There is much to be said for it. A story published in 1909 tells of “colourless applejack”. [17-331] The Encyclopedia Americana writes: “A strongly fermented cider produced by distillation is called cider brandy or applejack, historically a “hard” beverage of pioneer days. This contains a large percentage of alcohol.” [18-673]
There is no mention of barrel ageing here. Also, a dictionary of common words describes ‘Apple Jack‘ only as “Apple brandy, a liquor distilled from cider“.[19-27]
A manual from 1889 is even clearer. It states: “APPLE JACK — New Jersey name for apple brandy; it is plentiful in most of the eastern states, is generally cheaper than any other spirit and serves a good purpose in cooking, for sauces and for making flavoring extracts. CIDRE ROYAL or EAU DE VIE DE CIDRE — French name for apple jack. “It is the favorite spirit drunk in Normandy; it is also called Calvados, and generally known as such by the Parisians, being chiefly made by the apple-growers in the Calvados department.”” [20-239]
These exemplarily selected sources may be proof enough that Apple Jack was also unaged in the past. One would have to investigate when it became customary to age Apple Jack in barrels instead. It would be interesting to do more research on this.
Analysis of the historical recipes
In order to understand exactly what characterises a Stone Fence, we will now analyse the historical recipes that we have reproduced in the appendix.
The first question is which base spirit to use. Originally, Stone Fence was prepared with an Applejack. But already Jerry Thomas no longer uses it for the reasons mentioned before. As we can see, Applejack was rarely called for, on average only in 10 to 20 percent of the cases. Interestingly, from 1960 onwards it was no longer used at all. American whiskey was predominantly used, but sometimes also Irish or Scottish whiskey, but as was noted very early on, you can actually use any spirit. Cognac or even gin can also be found here and there. What conclusions can we draw from the data? A Stone Fence was originally made with Applejack, but for reasons of quality, cost and certainly also availability, it was decided to use an American whiskey. Alternatively, however, it is permissible to use other spirits. This is particularly evident in recipes from the 1960s onwards, when less than 50 per cent of recipes call for an American whiskey.
What about the second important ingredient, the filler? The recipes clearly show that cider was used originally and over a long period of time. Soda is also used occasionally, but it was only after Prohibition that cider was used less and less. Between 1934 and 1959, cider was still used to about 75 per cent, after that only less than 40 per cent. Instead, soda was increasingly used, and ginger ale or apple juice in about 10 percent of cases. This shows that a clear definition of what a stone fence is has been lost.
The same can be seen in the use of other ingredients. There are recipes in which bitters, noyeau, sugar, lemon juice, lemon zest or pineapple juice are added. However, all this does not belong in a Stone Fence. Up to 1941, about 80 percent of the recipes consist only of a base spirit and a filler, then it becomes less, and from 1960 it is only about 40 percent.
Throughout the ages, there have also been recipes that either omitted the addition of ice – which probably corresponds to the original recipe, because who had ice on hand in the summer around 1775? Sometimes Stone Fence is also served hot. Especially then, we noticed, a little sugar is often added.
Stone Wall
Finally, we want to analyse whether Stone Fence and Stone Wall are really identical, as some authors claim. We will exclude the other ingredients that are suggested for a Stone Wall, similar to Stone Fence, and limit ourselves to spirits and fillers.
Until 1881, a Stone Wall was always made with cognac. This clearly distinguishes it from Stone Fence, which essentially used whiskey. But over time, cognac is increasingly replaced by an American whiskey, and from 1942 even Applejack is used. The reason why we do not show any data from 1960 onwards is that we have found practically no recipes from this period.
Another difference to the Stone Fence is that, as the statistics show, a Stone Wall is quite clearly made with soda, whereas a Stone Fence uses cider.
So, in conclusion, a Stone Fence was originally made with Applejack and cider, but as early as the mid-19th century it was made with American whiskey and cider. A Stone Wall, on the other hand, is nothing more than a Brandy & Soda.
Sources
Historical recipes
1862 Jerry Thomas: The Bartender’s Guide. Seite 80. Stone Fence.
(Use large bar glass.)
1 wine-glass of whiskey (Bourbon).
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1864 Anonymus: The English and Australian Cookery Book. Seite 274. Stone Wall. Stone Fence.
Stonewall is an admixture of cider, wine, brandy, &c., served with
ice and a straw.
The name of this liquor will remind the reader of the sobriquet bestowed on the
celebrated Confederate general, whose untimely fate must be lamented, for he was the
personification of the chivalrous people of the South, who are working out the poet’s
axiom –
“Who would be free themselves must strike the blow,
By their right arm the conquest must be wrought.”
The last words of this great, good, and lamented man (General Jackson), just before
his death, were, “Bury me at Lexington, in the valley of Virginia;” and, in accordance
with this sacred command, all that is mortal of the most renowned and successful mili-
tary genius that the war, or probably modern ages, has produced, now lies interred
within the walls of the Presbyterian cemetery, located in the south-western suburbs of
this delightful village. Nothing marks the spot where his mortal remains lie to dis-
tinguish his grave from that of others, save a diminutive Confederate flag, not larger
than a lady’s handkerchief. This tiny emblem is fastened to a staff not mere than two
feet long, and placed at the head of the grave; and there waves, as if to illustrate the
modest pretensions of the great hero of the valley of Virginia. – New York Express.
Stone Fence: the same as the above.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 80. Stone Fence.
(Use large bar glass.)
1 wine-glass of whiskey (Bourbon).
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 35. Stone Fence.
Bourbon whisky; sweet cider. This is a western drink.
Crab apple cider is frequently used in preference to ordi-
nary cider.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 197. Stone Fence.
Gill of whisky, 1/2 pint of cider,
1/2 pint of shaven ice.
1871 Anonymus: Barkeepers’ Ready Reference. Seite 53. Stone Fence.
(Small glass.)
1/2 whisky
1/2 hard cider.
1871 E. Rickert & C. Thomas: The Gentleman’s Table Guide. Seite 45. Stone Fence.
USE a tumbler. One wineglass of whiskey,
a few dashes of Bourbon or Stoughton
bitters, small quantity of shaved ice; fill
up with cyder, a few drops pink Noyeau on the
top. Shake well previous to adding the Noyeau.
1872 Edward Ricket: The Gentleman’s Table Guide. Seite 45. Stone Fence.
USE a tumbler. One wineglass of whiskey,
a few dashes of Bourbon or Stoughton
bitters, small quantity of shaved ice; fill
up with cyder, a few drops pink Noyeau on the
top. Shake well previous to adding the Noyeau.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 197. Stone Fence.
Gill of whisky, 1/2 pint of cider,
1/2 pint of shaven ice.
1875 Anonymus: The American Bar-Tender. Seite 13. Stone Fence.
Bar Glass. — 1 glass of apple whiskey, 2 or 3 lumps of ice. —
Fill up the glass with sweet cider.
1876 Jerry Thomas: How to Mix Drinks. Seite 80. Stone Fence.
(Use large bar glass.)
1 wine-glass of whiskey (Bourbon).
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 80. Stone Fence.
(Use large bar glass.)
1 wine-glass of whiskey (Bourbon).
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1878 Leo Engel: American & Other Drinks. Seite 61. Stone Fence.
One wine glass of whiskey (Bourbon); two or three lumps of ice.
Fill up the glass with sweet cider.
1880 Leo Engel: American & Other Drinks. Seite 61. Stone Fence.
One wine glass of whiskey (Bourbon); two or three lumps of ice.
Fill up the glass with sweet cider.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 45. Stone Fence.
(Use a whiskey glass.)
1 wine glass full of whiskey;
2 or 3 lumps of broken ice;
fill up the glass with cider, stir up well with a spoon,
and serve.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 125. Stone Fence.
(Gebrauche ein grosses Barglas.)
1 Weinglas Whiskey;
2 oder 3 Stücke zerschlagenes Eis;
fülle das Glas mit gutem Apfelwein (Cider),
mische es gut auf mit einem Barlöffel und servire es.
1883 Patsy McDonough: McDomough’s Bar-Keepers’ Guide. Stone Fence.
One drink of Bourbon Whiskey, fill up with cider. Use small bar
glass.
1884 Albert Barnes: The Complete Bartender. Seite 23. Stone Fence.
Use bar glass. 3 or 4 lumps of ice, 1 wine glass of Whiskey,
fill up balance of the glass with Cider, stir with spoon and
serve.
1884 George Winter: How to Mix Drinks. Seite 35. Stone Fence.
(Use whiskey glass.)
One wine glass of whiskey;
Two small lumps of ice;
Fill balance of glass with cider;
Mix well witli a spoon, then serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 26. Stone Fence.
1 wine glass of whisky (Bourbon); 2
or 3 small lumps of ice. Fill up the glass with sweet cider.
(Use large bar glass.)
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 68. Stone Fence.
(A whisky glass.)
1 wine-glass Bourbon whisky or apple-jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1887 Charlie Paul: American and Other Iced Drinks. Seite 71. Stone Fence.
Fill a tumbler with chipped ice; put in half a tea-
spoonful of powdered sugar; squeeze half a lemon
in; add half glassful of Bourbon whiskey, then
fill up the tumbler with Jersey cider; serve with
straws, and ornament with fruits in season.
1887 Jerry Thomas: The bar-Tender’s Guide. Seite 102. Stone Fence.
(Use large bar-glass.)
Take 1 wine-glass of Bourbon or rye whiskey.
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 79. Stone Fence.
(Use a Whiskey glass.)
1 wine glass of Whlskey;
2 or 3 lumps of broken ice;
fill the glass with cider, stir up well and serve.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 185. Stone Fence.
(Gebrauche ein kleines Barglas.)
1 Weinglas Whiskey;
2 oder 3 Eisstücke;
fülle das Glas mit gutem Apfelwein, (Cider);
mische es gut auf mit einem Barlöffel, und servire.
1888 Harry Lamore: The Bartender. Seite 54. Stone Fence.
Use large bar glass.
Take one wine-glass of Bourbon or rye whiskey.
Two or three small lumps of ice.
Fill up the glass with sweet cider.
1889 Anonymus (Jerry Thomas): The Bar-Tender’s Guide. Seite 79. Stone Fence.
(Use large bar-glass.)
Take 1 wine-glass of Kirker Greer’s Shamrock
whisky.
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1889 Èmile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 44. Stone Fence.
1 verre à madère de whisky.
2 ou 3 morceaux de glace.
Remplir avec cidre sucré.
1889 Èmile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 44. Hot Stone Fence.
1 verre à madère de whisky.
2 cuillerées de sucre en poudre.
Remplir le verre de cidre bouillant.
Cette boisson est réconfortante au su-
prême degré.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 41. Stone Fence.
(Use a whiskey glass.)
Fill glass with fine ice.
1/2 table-spoon sugar.
3 or 4 dashes Lemon Juice.
1/2 wine glass Seltzer water.
1 wine-glass Whiskey.
1892 James Mew & John Aston: Drinks of the World. Seite 191. Stone Fence.
One wine glass of whiskey (Bourbon), 2 small lumps
of ice. Use large bar-glass, and fill up with sweet
cider.
1895 Chris F. Lawlor: The Mixicologist. Seite 18. Stone Fence.
Serve the same as plain whiskey, substituting
cider for water on the side.
1895 George J. Kappeler: Modern American Drinks. Seite 105. Stone Fence.
Serve plain whiskey or apple brandy with cider
on the side.
1895 Herbert W. Green: Mixed Drinks. Seite 56. Stone Fence.
Serve the same as plain whisky, substituting
cider for water on the side.
1895 R. C. Miller: The American Bar-Tender. Seite 71. Stone Fence.
(Use large bar glass.)
1 wine-glass of whiskey (Bourbon.)
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 48. Stone Fence.
Put into a large tumbler one wineglass of Irish
whisky and two wineglasses of sweet cider;
ice, shake, and strain.
1896 Louis Fouquet: Bariana. Seite 90. Stone Fence.
VERRE B
Remplir de glace pilée verre B, 3 traits de sirop de
gomme, 1 verre à liqueur de cognac Curlier, remplir avec du
cidre doux, bien remuer, chalumeaux et servir.
1896 Louis Fouquet: Bariana. Seite 96. Whiskey Stone Fence.
VERRE B
Remplir de glace pilée verre B, 2 cuillerées de sucre en
poudre, 3 traits de sirop de gomme, 1 verre de scotch ou
irish whisky, finir avec du cidre, bien remuer, chalumeaux et
servir.
1899 Aczél Miksa: American Bar. Seite 81. Stone Fence.
(Pohár Il.)
Használd a Il. sz. poharat apróra tört jéggel,
fecskendezz rá pár csepp czukorszörpöt, adj hozzá 1
pohárka Matignon-féle cognacot, töltsd fel édes alma-
borral, keverd jól. Szolgáld fel szalmaszállal.
1899 Chris F. Lawlor: The Mixicologist. Seite 18. Stone Fence.
Serve the same as plain whiskey, substituting
cider for water on the side.
1900 Frank Newman: American-Bar. Seite 92. Stone Fence.
Verre no 2.
Prendre le verre no 2, glace en morceaux:
1 verre à liqueur de rye ou bourbon whisky.
Remplir le verre avec cidre doux, remuer, servir avec
chalumeaux.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 229. Stone Fence.
(Use a whiskey glass.)
1 wine glass of whiskey;
2 or 3 lumps of broken ice;
Fill the glass with cider, stir up well, and serve; as a
rule it is left for the customer to help himself to the
whiskey if he so desires.
1900 James C. Maloney: The 20th Century Guide for Mixing Fancy Drinks. Seite 46. Stone Fence.
Fill a champagne glass one-half full of cracked
ice, then pour in
1 wine glass of whisky
And fill up the glass with cider.
Stir well and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #205. Stone Fence.
Into a small bar glass place a piece of ice and a jigger of whiskey fill the
glass with good cider and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #206. Stone Wall.
Another name for a Stone Fence.
1901 J. E. Sheridan: The complete buffet manual. Seite 66. Stone Fence.
(Use whisky glass.)
1 wine-glass Bourbon whisky or apple jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1902 Anonymus: Fancy Drinks. Seite 60. Stone Fence.
LARGE BAR GLASS. — One wineglass whiskey,
two lumps ice. Fill up with sweet cider and serve.
1902 Charlie Paul: American and Other Iced Drinks. Seite 56. Stone Fence.
Fill a tumbler with chipped ice; put in half a tea-
spoonful of powdered sugar; squeeze half a lemon
in; add half glassful of Bourbon whiskey; then
fill up the tumbler with Jersey cider; serve with
straws, and ornament with fruits in season.
1903 Frank Newman: American-Bar. Seite 97. Stone Fence.
Verre no 2
Mettre dans le verre no 2 quelques petits morceaux
de glace:
1 verre à liqueur de rye ou bourbon-whisky.
Remplir le verre avec du cidre doux, remuer, servir
avec chalumeaux.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 65. Stone Fence.
(Use whisky glass.)
1 wine-glass Bourbonwhisky or apple jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1904 Frank Newman: American-Bar. Seite 97. Stone Fence.
Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux
de glace:
1 verre à liqueur de rye ou bourbon-whisky.
Remplir le verre avec du cidre doux, remuer, servir
avec chalumeaux.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 48. Stone Fence.
One drink of whisky with a small glass of sweet
cider on the side.
If customer prefers it mixed use an ale glass.
1904 Paul Lowe: Drinks as They Are Mixed. Seite 73. Stone Fence.
Use whiskey glass.
Ice, 2 or 3 lumps.
Bourbon whiskey or Applejack, 1
wineglass.
Cider; fill up the glass.
Stir well and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 68. Stone Fence.
(A whisky glass.)
1 wine-glass Bourbon whisky or apple-jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 48. Stone Fence.
Use whiskey glass and 2 small pieces of ice.
Place spoon in glass and allow customer to
help himself to whiskey.
Fill up glass with sweet cider.
1906 George J. Kappeler: Modern American Drinks. Seite 105. Stone Fence.
Serve plain whiskey or apple brandy with cider
on the side.
1906 George Spaulding: How to Mix Drinks. Seite 51. Stone Fence.
Use ordinary glass.
Ice, three pieces.
Whiskey, one wine glass. •
Fill glass with cider; stir with spoon.
1907 Charles Smith: Smacks and Smiles. Seite 112. Stone Fence.
Use a whisky glass.
1 wine-glass Bourbon whisky or
apple-jack,
2 or 3 lumps of ice.
Fill up with cider. Stir well, and
serve.
1907 Frank Newman: American-Bar. Seite 97. Stone Fence.
Verre no 2
Mettre Jans le verre no 2 quelques petits morceaux
de glace:
1 verre à liqueur de rye ou bourbon-whisky.
Remplir le verre avec du cidre doux, remuer, servir
avec chalumeaux.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Stone Fence.
100% whiskey
2 lumps of ice
Fill glass with cider.
Stir well and serve.
1908 William Boothby: The World’s Drinks. Seite 74. Stone Fence.
A mixture of equal parts of whiskey and apple cider.
1909 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherry-
glas Whisky, darauf fülle man das Glas mit gutem Äpfelwein.
1909 Charlie Paul: American and Other Iced Drinks. Seite 58. Stone Fence.
Fill a tumbler with chipped ice; put in half a
teaspoonful of powdered sugar; squeeze half a
lemon in; add half glassful of Bourbon whiskey;
then fill up the tumbler with Jersey cider; serve
with straws, and ornament with fruits in season.
1909 George J. Kappeler: Modern American Drinks. Seite 105. Stone Fence.
Serve plain whiskey or apple brandy with cider
on the side.
1909 Jacob A. Didier: The Reminder. Seite 100. Stone Fence.
Serve the same as Plain Whiskey,
substituting cider for water on the
side.
1909 John Applegreen: Applegreen’s Bar Book. Seite 52. Stone Fence.
One drink of whisky with a small glass of
sweet cider on the side.
If customer prefers it mixed use an ale glass.
1910 Anonymus: 101 Drinks and How to Mix Them. Stone Fence.
Guaranteed to make a rabbit spit in your bull-
dog’s eye.
One wine glass of Bour- Two or three lumps of
bon or Applejack sugar
. Fill up glass with Cider
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 75. Stone Fence.
100% whiskey
2 lumps of ice
Fill glass with cider.
Stir well and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 48. Stone Fence.
Use whiskey glass and 2 small pieces of ice.
Place spoon in glass and allow customer to
help himself to whiskey.
Fill up glass with sweet cider
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 67. Stone Fence.
(Use a whiskey glass.)
One wine-glass of Bourbon whiskey or apple-jack,
Two or three lumps of ice.
Fill up with cider. Stir well, and serve.
1912 Charlie Paul: American and Other Iced Drinks. Seite 58. Stone Fence.
Fill a tumbler with chipped ice; put in half a
teaspoonful of powdered sugar; squeeze half a
lemon in; add half glassful of Bourbon whiskey;
then fill up the tumbler with Jersey cider; serve
with straws, and ornament with fruits in season.
1912 Ignacio Doménech: El arte del cocktelero Europeo. Seite 106. Hot-Stone-France.
(PROPORCIONES PARA UNA PERSONA)
En una copa alta fina, se pone una copa de las
que se bebe el vino de Madera, de whisky. Añadir
dos cucharadas de las de café, de azúcar en polvo.
Mézclese bien y llenar la copa con sidra hirvien-
do; mézclese bien y sírvase.
1912 Ignacio Doménech: El arte del cocktelero Europeo. Seite 106. Stone-France.
(PROPORCIONES PARA UNA PERSONA)
En una copa alta, se le ponen dos pedazos de
hielo, una copa de las de vino de Madera de licor
whisky. Llenar la copa de sidra azucarada. Mézclese
bien y sírvase.
1912 John H. Considine: The Buffet Blue Book. #191. Stone Fence.
Use whiskey glass and 2 small pieces of
ice; place spoon in glass and allow cus-
tomer to help himself to whiskey. Fill glass
up with sweet cider.
1912 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 90. Stone Fence.
[A préparer dans un verre à grog.]
1 verre à madère de bourbon whisky. Ajoutez:
2 à 3 morceaux de glace.
Remplissez le verre de cidre sucre.
Mélangez bien et servez.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 72. Stone Fence.
A mixture of equal parts of whiskey and apple cider.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 44. Stone Fence.
(A whisky glass.) 1 wineglass
Bourbon whisky or applejack; 3 or 3 lumps of ice;
fill up with cider. Stir well.
1913 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherryglas
Whisky, darauf fülle man das Glas mit gutem Apfelwein.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 225. Stone-Fence.
In ein Fizzglas gebe: 2 Stck. Eis, 1 Cocktail-
glas Scotch-Whisky, fülle auf mit Apfelwein.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 79. Stone Fence.
1 Jigger Rye Whiskey
2 Lumps Ice. Fill Glass with Cider.
Stir well and serve.
1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 55. Stone Fence.
Use a whiskey-glass.
Two lumps of cracked ice.
One-half wine-glass of applejack.
Fill up with cider; stir with spoon and serve.
1914 Jacques Straub: Drinks. Seite 79. Stone Fence.
1 jigger rye whiskey.
2 lumps ice.
Fill glass with cider. Stir well and serve.
1916 Charlie Paul: Recipes of American and Other Iced Drinks. Seite 56. Stone Fence.
Fill a tumbler with chipped ice; put in half
a teaspoonful of powdered sugar; squeeze half a
lemon in; add half glass ful of Bourbon whiskey;
then fill up the tumbler with Jersey cider;
serve with straws and ornament with fruits in
season.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 122. Stone Fence.
100% Whiskey
2 lumps of ice.
Fill glass with cider. Stir well and serve.
1917 Jacob A. Didier: The Reminder. Seite 100. Stone Fence.
Serve the same as Plain Whiskey,
substituting cider for water on the
side.
1920 Anonymus: Good Cheer. Seite 54. Stone Fence.
1 shot rye whiskey.
2 lumps ice.
Fill glass with cider. Stir well and serve.
1920 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherry
glas Whisky, darauf fülle man das Glas mit gutem Apfelwein.
1920 Ferruccio Mazzon: Guida del barman. Seite 103. Stone fence.
In un bicchiere: High-ball-Glass:
1 bicchiere a maderad i Whysky
2 pezzettini di ghiaccio.
Riempite il bicchiere di Sidro, rimesco-
late bene servendo.
1920 Ferruccio Mazzon: Guida del barman. Seite 103. Hot Stone fence (caldo).
Come il Stone fence con la differenza che
il sidro dev’essere bollente invece di ghiac-
cio, i cucchiaini di zucchero, servendo in
un bicchiere a grog.
1920 Niels Larsen: 156 recettes de boissons americaines. Seite 90. Hot Stone Fence.
(A préparer dans un petit gobelet en oristal.)
1 verre à madère de bourbon whisky. Ajoutez:
2 cuillers à café de sucre en poudre.
Remplissez le verre de cidre bouillant.
Mélangez bien et servez.
1920 Niels Larsen: 156 recettes de boissons americaines. Seite 90. Stone Fence.
[A préparer dans un verra à grog.]
1 verre è madère de bourbon whisky. Ajoutez:
2 à 3 morceaux de glace.
Remplissez le verre de cidre sucre.
Mélangez bien et servez.
1922 Adolphe Torelli: Guide du barman. Seite 102. Stone Fance.
Dans un grand verre à pied,
un verre à madère de Whisky, trois petits mor-
ceaux de glace, remplir le verre de cidre, bien
sucre, mélanger et servez avec chalumeaux.
1922 Adolphe Torelli: Guide du barman. Seite 118. Whisky Stone Fence.
Dans gobelet avec glace
en petits morceaux, une cuillère à bouche de
sirop d’ananas, un verre à madère de whisky,
emplir avec cidre, remuer et servez avec chalu-
meaux.
1922 Robert Vermeire: Cocktails. Seite 95. Stone Fence.
A Whisky and Cider with a lump of ice
in it, stirred up gently.
1923 Harry McElhone: Harry oc Ciro’s ABC of Mixing Cocktails. Seite 68. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or
2 lumps of Ice, and fill balance with Cider.
1923 P. Dagouret: Le Barman Universel. Seite 111. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace.
1 verre à madère Bourbon whisky.
Emplir de cidre doux. Remuer. Servir.
(A défaut de cidre doux: sucrer un peu.)
1923 P. Dagouret: Le Barman Universel. Seite 111. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé:
1 cuiller à bouche sucre en poudre.
1 verre à madère Bourbon whisky.
Emplir de cidre bouillant. Remuer. Servir.
1924 A. Brehmer: Das Mixerbuch. Seite 165. Stone Fence.
Man füge zu 1 Glas voll Apfelwein
1 Glas voll Whiskey nebst einigen Stücken Eis und
richte an.
1924 Carlo Beltramo: Les cocktails et les boissons americaines. Seite 82. Stone Gence.
Mélanger du Scotch Whisky et du bon
cidre dans un tumbler, avec un morceau de
glace.
1925 Carl A. Seutter: Der Mixologist. Seite 65. Stone-Fence.
In ein High-Ball-Glas gebe man 2 Stückchen Kristalleis, 1 Sherryglas
Whisky, darauf fülle man das Glas mit gutem Apfelwein.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 86. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or
2 lumps of Ice, and fill balance with Cider.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 86. Hot Stone Fance.
Dans un verre à
grog, deux cuillères à café de sucre, un verre de
Whisky, remplir avec du cidre bien chaud. Remuer
et servir.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 157. Stone Fance.
Dans un grand verre à
pied, un verre à madère de Whisky, deux morceaux
de glace, remplir avec du cidre bien sucré,
mélanger, et servir avec des chalumeaux.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 48. Stone Fence.
Put into a large tumbler one wineglass of Irish
whisky and two wineglasses of sweet cider;
ice, shake, and strain.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 111. Stone Fence.
Put into a large tumbler a tablespoonful of
each of the following syrups: cherry cider,
champagne cider, with a wineglass of Irish
whisky; fill up the tumbler with boiling water.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 92. Stone Fence.
Dans un grand verre:
1 verre à liqueur de Cognac ou de Whisky,
1 ou 2 morceaux de glace.
Remplir avec du cidre et servir.
1927 Paul E. Lowe: Drinks. Seite 87. Stone Fence.
Into a whiskey glass drop 3 lumps
of cracked ice and add:
1/2 jigger whiskey or applejack.
Fill up with cider; stir and serve.
1927 Pedro Chicote: El bar americano en España. Seite 155. Stone-Fence.
Prepárese en copa de agua:
Unos pedacitos de hielo picado.
1 copita de whisky.
Se termina de llenar la copa de sidra acham-
pagnada, sirviéndose en la misma.
1927 Piero Grandi: Cocktails. Seite 86. Stone Fence.
Mettez un verre de Whisky dans un grand
tumbler, ajoutez un ou 2 morceaux de Glace,
et remplissez avec du cidre.
1928 Charles S. Warnock. Giggle Water. Seite 86. Stone Fence.
(Use large bar-glass)
Take 1 wine-glass of Bourbon or rye whiskey
2 or 3 small lumps of ice
Fill up the glass with sweet cider.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 90. Stone Fence.
Use large bar glass
One wineglass of Bourbon Two or three small lumps of
whiskey. ice.
FILL up the glass with sweet cider.
1928 Pedro Chicote: Cocktails. Seite 384. Stone-Fence.
Prepárese en copa de agua:
Unos pedacitos de hielo picado.
1 copita de whisky.
Se termina de llenar la copa de sidra acham=
panada, sirviéndose en la misma.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 86. Hot Stone Fance.
Dans un verre à
grog, deux cuillères à café de sucre, un verre de
Whisky, remplir avec du cidre bien chaud. Re –
muer et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 157. Stone Fance.
Dans un grand verre à
pied, un verre à madère de Whisky, deux mor-
ceaux de glace, remplir avec du cidre bien sucré,
mélanger, et servir avec des chalumeaux.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 182. Whisky Stone Fance.
Dans un gobelet,
un morceau de glace, une cuillère de sirop
d’Ananas, un verre à madère de Whisky, remplir
avec du cidre, remuer, servir avec des chalumeaux.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 56. Stone Fence.
In a whiskey glass one wine-glass of whiskey, two or three
lumps of broken ice, filled with cider, stirred.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 56. Stone Wall.
In a large bar-glass, one-quarter tablespoon sugar, three or
four lumps ice, one wine-glass whiskey, one bottle plain soda water,
stirred with spoon, ice removed and served. A good warm weather drink.
Note : The terms “Stone Fence” or “Stone Wall” were often used for
certain combinations which were not unpleasant to drink but which gave
you a terrible headache and sickness the next day. Whiskey and blackberry
brandy was one of these mixtures to avoid.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 90. Stone Fence.
Use large bar glass
One wineglass of Bourbon Two or three small lumps of
whiskey. ice.
Fill up the glass with sweet cider.
1929 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace.
1 verre à madère Bourbon whisky.
Emplir de cidre doux. Remuer. Servir.
(A défaut de cidre doux: sucrer un peu.)
1929 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé:
1 cuiller à bouche sucre en poudre.
1 verre à madère Bourbon whisky.
Emplir de cidre bouillant, Remuer. Servir.
1930 Anonymus: Here’s How. Seite 32. Stone Fence.
1 shot rye whiskey.
2 lumps ice.
Fin glass with cider. Stir well and serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 155. Stone Fence.
1 Lump of Ice.
2 Dashes Angostura Bitters.
1 Glass Scotch Whisky.
Use long tumbler and fill with
soda water.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 80. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or
2 lumps of Ice, and fill balance with Cider.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 45. Stone Wall or Fence.
Use highball glass with ice; a drink of Rye or Bourbon;
fill glass with Cider.
1930 Judge Jr.: Noble Experiments. Seite 34. The Stone Fence.
YOU’LL have to figure out the reason
for this name yourself.
1 jigger Rye
2 cubes of ice
Fill glass with cider, twist lemon
peel, on top.
Stir.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 101. Stone Fence.
Whisky . . . . . . . . . . 1 jigger Apple Cider . . . . . . . . 1 jigger
. Seltzer to . . . . . . fill
Shake well with ice and strain into tall highball glass. Add cracked ice,
seltzer to fill and serve with straws.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 221. Stone Fence.
Not so hard to get over as some stone fences,
(fizz)
Two lumps Ice
One jigger Whiskey
Fill glass with Cider
Serve with spoon
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 115. Hot Stone-France (caliente).
(PROPORCIONES PARA UNA PERSONA)
En una copa alta, fina, se pone una copa de las que se bebe
el vino de Madera, de whisky. Añadir dos cucharadas de las de
café, de azúcar en polvo. Mézclese bien y llenar la copa con
sidra hirviendo; mézclese bien y sírvase.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 115. Stone-France.
(PROPORCIONES PARA UNA PERSONA)
En una copa alta, se le ponen dos pedazos de hielo, una copa
de las de vino de Madera de licor whisky. Llenar la copa de si-
dra azucarada. Mézclese bien y sírvase.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 653. Stone fence.
Verser dans un grand tumbler:
1 verre à liqueur de whisky.
Remuer fortement, en remplissant le verre de cidre.
1932 James A. Wiley: The Art of Mixing. Seite 41. Stone Fence.
Put 1 small glass of Rye Whiskey in a large
glass, add lottsa ice and fill glass with cider. Stir
with strong cigar and strain thru the teeth.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 90. Hot Stone Fence.
[A préparer dans un petit gobelet en cristal.]
1 verre à madère de bourbon whisky. Ajoutez:
2 cuillers à café de sucre en poudre.
Remplissez le verre de cidre bouillant.
Mélangez bien et servez.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 90. Stone Fence.
[A préparer dans un verre à grog.]
1 verre à madère de bourbon whisky. Ajoutez:
2 à 3 morceaux de glace.
Remplissez le verre de cidre sucre,
Mélangez bien et servez.
1933 Anonymus: 300 Drinks. Seite 43. Stone Fence.
(A whisky glass)
1 wine-glass Bourbon whisky or apple-jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 43. Stone Fence.
( A whisky glass)
1 wine-glass Bourbon whisky or apple-jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1933 Anonymus: Lest We Forget. Seite 47. Stone Fence.
Use large bar glass.
One-fourth tablespoonful of powdered
sugar.
Three or four spoonfuls of shaved ice
One wine-glass of whiskey.
One bottle of plain soda.
Stir up well with a spoon, remove the ice,
if cracked, and serve.
1933 Anonymus: The Bartender’s Friend. Seite 132. Stone Fence.
Bourbon Whiskey Into a medium tumbler put 2 small
Sweet Cider lumps of ice, pour in 1 drink of whis-
Ice key, and fill the glass with cider. Stir.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 64. Stone Fence.
(use whiskey glass)
1 wineglass Bourbon Whiskey or Apple-
jack.
2 or 3 ice cubes.
Fill up glass with cider. Stir well, and
serve.
1933 George A. Lurie: Here’s How. Seite 102. Stone Fence.
Whisky . . . . . . . . . . . 1 jigger Apple Cider . . . . . . 1 jigger
. Seltzer . . . . . . . . to fill
Shake well with ice and strain into tall highball glass. Add
cracked ice, seltzer to fill and serve with straws.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 18. Stone Fence.
1 jigger whiskey
1 lumps of ice
Fill glass with cider. Stir well and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 31. Stone Fence.
1 wineglass of whiskey (Bourbon)
2 or 3 small lumps of ice
Fill up the glass with sweet cider.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 155. Stone Fence.
1 Lump of Ice.
2 Dashes Angostura Bitters.
1 Glass Scotch Whisky.
Use long tumbler and fill with
soda water.
1933 Harry Todd: Mixer’s Guide. Seite 120. Stone Fence.
Large bar glass. — One wine glass whisky, two lumps ice. Fill up
with sweet cider and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 182. Stone Fence.
100% whisky
2 lumps of ice
Fill glass with cider. Stir well and serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 32. Stone Fence.
Serve the same as plain whiskey, substituting cider for water
on the side.
1933 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace.
1 verre à madère Bourbon whisky.
Emplir de cidre doux. Remuer. Servir.
(A défaut de cidre doux : sucrer un peu.)
1933 P. Dagouret: Le Barman Universel. Seite 113. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé :
1 cuiller à bouche sucre en poudre.
1 verre à madère Bourbon whisky.
Emplir de cidre bouillant. Remuer. Servir.
1933 R. C. Miller: The American Bar Guide. Seite 63. Stone Fence.
(Use large bar glass )
1 wine-glass of whiskey.
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 98. Stone Fence.
1 jigger Dry Gin Fill glass with Cider
2 lumps of ice Stir well and serve
1934 Anonymus: The Complete Bartender’s Guide. Seite 65. Stone Fence.
(Use whisky glass.)
1 wine-glass Bourbon whisky or apple jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1934 Anonymus: The Masterly Touch. Seite 16. Stone Fence.
2 lumps ice • 1 jigger Cedarbrook
fill glass with cider • serve with spoon
1934 Anonymus: The Mixer of Beverages. Seite 15. Old Stone Fence.
(Use large glass)
1 wine glass of Bourbon or Rye Whiskey
2 or 3 small lumps of ice
Fill up the glass with sweet cider.
1934 A. T. Neirath: Rund um die Bar. Seite 313. Stone-Fence.
(siehe Bemerkungen auf
Seite 124)
Wird wie Whisky mit
Soda hergestellt, doch er
setzt man das Sodawasser
durch alkoholfreien Cider
(brausende Apfel-Limo
nade) und legt ein wal
nußgroßes Stück Eis in
das Getränk.
Seite 124. Stone-Fence:
wörtlich der Steinzaun (Ein-
friedigung); barfachlich; Be-
zeichnung eines Getränkes.
Die „Fences“ spielten in der
Kolonisierungszeit in Amerika
eine bedeutende Rolle. Die
Indianer pflegten ihr Vieh
frei herumlaufen zu lassen
und dies gab den Anlaß da-
zu, daß die Siedler Tiere, die
sich in ihrem Besitz verliefen,
einfingen und behielten. Vor
dem Richter fanden die In-
dianer nie Recht, wenn sie
nicht beweisen konnten,
daß ihr Besitz mit einem
Zaun umgeben war.
Das war natürlich niemals der Fall
und wahrscheinlich werden
viele Siedler auf diese Weise
ihren Viehbestand „ver-
größert“ haben. Ein solcher
„Zuwachs“ wurde bei einem
Getränk gefeiert, dem man
mit verständnisvollen Hinter
gedanken den Namen „Stone-
Fence” gegeben hatte.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 229. Stone Fence.
(Use a whiskey glass.)
1 wine glass of whiskey;
2 or 3 lumps of broken ice;
Fill the glass with cider, stir up well, and serve; as a
rule it is left for the customer to help himself to the
whiskey if he so desires.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 95. Stone Fence.
Put 1 glass of Whisky in large tumbler, add 1 or
2 lumps of Ice, and fill balance with Cider.
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Stone Fence.
Odd name, isn’t it? But it is mellow with time and
tradition. Here’s how to make one:
Into a small shell glass pour two ounces of Whisky (any
kind you like, or Applejack if you prefer), add a tablespoon of
cracked ice, fill with cider, stir well, and have your drink.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 139. Stone Fence.
1 Lump Ice
2 Dashes Angostura Bitters
1 Glass Applejack
Use long tumbler and fill with cider.
Use glass number 12
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 276. Scotch Stone Fence.
1 Cube of Ice
2 Dashes Peychaud Bitters
1 Drink Scotch Whiskey
Fill up with Carbonated Water or Club Soda.
Use glass number 10
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 65. Stone Fence.
(Use whisky glass.)
1 wine-glass Bourbon whisky or apple jack.
2 or 3 lumps of ice.
Fill up with cider. Stir well, and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 199. Stone Fence.
Whisky . . . . . . . . . . 1 jigger Apple Cider . . . . . . . . . . 1 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 Albert Stevens Crockett The Old Waldorf-Astoria bar Book. Seite 114. Stone Fence.
Two lumps Ice (fizz glass)
One jigger Whiskey
Fill glass with Cider (spoon)
1935 Anonymus: Fancy Drinks. Seite 35. Stone Fence.
1 wine-glass Bourbon Whiskey or Applejack
2 or 3 lumps of Ice
Fill up with cider. Stir well, and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 90. Stone Fence.
1 Jigger Bourbon whisky or apple jack
2 or 3 lumps of ice
Fill with cider, stir well and serve.
1935 Leo Cotton: Old Mr. Boston. Seite 125. Stone Fence Highball.
1 Cube of Ice
2 Dashes Bitters
1 Jigger Scotch Whiskey
Use 8 oz. Highball glass and fill
with Seltzer water.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 165. Stone Fence.
Lump Ice
2 ds. Angostura
Scotch Whisky
balance Soda
1936 Elvezio Grassi: 1000 Misture. Seite 140. Stone fence (Barriera di pietra).
Versate in un piccolo calice
da vino:
1 pezzetto di ghiaccio
50 % Sidro
50 % Rye Whisky.
Servite.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 171. Stone Fence.
Another name for Whisky and Cider. See p. 166.
Seite 166. Whisky and Cider.
1 glass rye whisky 1/2 pt. hard cider
Pour together into a highball glass with a little ice. Stir.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 76. Stone Fence.
In tumbler: a large piece of
Ice, one glass of Bourbon or
Rye Whiskey; fill with sweet
Cider, stir and serve.
1937 R. de Fleury: 1800 – And All That. Seite 231. Stone Fence.
1 Gill Whisky
1/2 Pint Cider
Serve in a tumbler
filled with cracked Ice.
1938 Anonymus: Cocktails. Seite 5. The Stone Fence.
(Buffalo Bill)
1 Pony Rye Whiskey
1/2 Pony Apple Cider
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 143. Stone Fence Cocktail.
2 lumps ice in Fizz Glass
1 jigger Whisky
Fill glass with Cider
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 151. Stone Fence Highball.
1 jigger Whisky
1 jigger Apple Cider
Shake well
Strain into Highball Glass
1938 Jean Lupoiu: Cocktails. Seite 135. Stone Fence.
Dans un grand gobelet:
1 morceau de glace, 1 verre à liqueur de
Schenley’s Colden Wedding Rye Whiskey.
Remplir avec du cidre et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 105. Stone Fence.
Un simple whisky avec de la glace et
ginger ale au heu de soda.
1938 Stanley Clisby Arthur: Famous new Orleans Drinks. Seite 81. Stone Fence.
1 whiskey
sweet cider
3 lumps ice
Pour the jigger of whiskey in a tall glass, drop in the three lumps
or cubes of ice and fill to the brim with the unfermented cider.
All left to do is to stir and sip.
Washington Irving, in his Diedrich Knickerbocker’s
History of New York, claimed the Dutch-Americans
were inventors of “sherry-cobbler” and “stone-face,” and
in 1809 Irving also claimed that the original settlers of
New Amsterdam were responsible for the naming of the
“cocktail.”
Why whiskey and sweet cider, joined in holy wetlock
should figure under so unemotional a name as “stonefence”
is matter for deliberation. One punster quips:
“Drink enough and you’ll overcome all obstacles and
never take offense.”
Originally the name “stone-fence” was applied to an
applejack and sweet cider combination, and those in the
know will tell you that as sweet cider ferments it de-
velops into applejack.
However it may develop one thing is certain — it’s one
of the hard liquors that is powerfully easy to take.
1939 Ambrose Heath: Good Drinks. Seite 64. Stone-Fence.
1 glass Scotch Whisky
2 dashes Angostura Bitters
1 lump of ice
In long tumbler. Fill up with Soda Water.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 139. Stone Fence.
1 Lump Ice
2 Dashes Angostura Bitters
1 Glass Applejack
Use long tumbler and fill with cider.
Use glass number 12
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 276. Scotch Stone Fence.
1 Cube of Ice
2 Dashes Peychaud Bitters
1 Drink Scotch Whiskey
Fill up with Carbonated Water or Club Soda.
Use glass number 10
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 81. Stone Fence.
1 jigger rye whiskey
sweet cider
3 lumps ice
Pour the jigger of whiskey in a tall glass, drop in the three lumps
or cubes of ice and fill to the brim with the unfermented cider.
All left to do is to stir and sip.
Washington Irving, in his Diedrich Knickerbocker’s
History of New York, claimed the Dutch-Americans
were inventors of “sherry-cobbler” and “stone-face,” and
in 1809 Irving also claimed that the original settlers of
New Amsterdam were responsible for the naming of the
“cocktail.”
Why whiskey and sweet cider, joined in holy wetlock
should figure under so unemotional a name as “stone-
fence” is matter for deliberation. One punster quips:
“Drink enough and you’ll overcome all obstacles and
never take offense.”
Originally the name “stone-fence” was applied to an
applejack and sweet cider combination, and those in the
know will tell you that as sweet cider ferments it de-
velops into applejack.
However it may develop one thing is certain — it’s one
of the hard liquors that is powerfully easy to take.
1945 George Gardner: How to be a bartender. Seite 73. Stone Fence.
Use whiskey glass.
Ice, 2 or 3 lumps.
Bourbon whiskey or Applejack, 1
wineglass.
Cider; fill up the glass.
Stir well and serve.
1946 Bill Kelly: The Roving Bartender. Seite 43. Stone Fence.
1 oz. whiskey in high ball glass
Fill with hard cider.
1947 A. Vermeys: Cocktails. Seite 86. Stone Fence.
1 morceau de glace; 1 verre de Whisky. Rem-
plir avec du cidre.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 86. Hot Stone Fance.
Dans un verre à
grog, deux cuillères à café de sucre, un verre de
Whisky, remplir avec du cidre bien chaud. Re-
muer et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 157. Stone Fance.
Dans un grand verre à
pied, un verre à madère de Whisky, deux mor-
ceaux de glace, remplir avec du cidre bien sucré,
mélanger, et servir avec des chalumeaux.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 182. Whisky Stone Fance.
Dans un gobelet,
un morceau de glace, une cuillère de sirop
d’Ananas, un verre à madère de Whisky, remplir
avec du cidre, remuer, servir avec des chalumeaux.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 29. Stone Fence.
1 jigger whiskey
2 lumps of ice
Fill glass with cider. Stir well and serve.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 45. Stone Fence.
1 wineglass of whiskey (Bourbon)
2 or 3 small lumps of ice
Fill up the glass with sweet cider.
1948 Jean Lupoiu: Cocktails. Seite 102. Stone Fence.
Dans un grand gobelet:
1 morceau de glace, 1 verre à liqueur de
Schenley’s Golden Wedding Rye Whiskey.
Remplir avec du cidre et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 115. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace.
1 verre à madère Bourbon whisky.
Emplir de cidre doux. Remuer. Servir.
(A défaut de cidre doux: sucrer un peu.)
1948 P. Dagouret: Le Barman Universel 10. Seite 115. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé:
1 cuiller à bouche sucre en poudre.
1 verre à madère Bourbon whisky.
Emplir de cidre bouillant. Remuer. Servir.
1948 P. Dagouret: Le Barman Universel 11. Seite 115. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace.
1 verre à madère Bourbon whisky.
Emplir de cidre doux. Remuer. Servir.
(A défaut de cidre doux: sucrer un peu.)
1948 P. Dagouret: Le Barman Universel 11. Seite 115. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé:
1 cuiller à bouche sucre en poudre.
1 verre à madère Bourbon whisky.
Emplir de cidre bouillant. Remuer. Servir.
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Fence.
2 oz. bourbon 2 oz. apple cider
Mix with ice in highball glass; fill with seltzer.
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Fence 2.
Mix 2 oz. bourbon or rye whisky in highball glass with large
lump of ice; fill with cider and stir well.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 445. Stone-Fence.
In einen grossen Tumbler gibt man mehrere kleine
Stückchen Roheis, 1 Glas Whisky und füllt auf mit
einem guten klaren Apfelwein. Vorsichtig umrühren.
Barlöffel beigeben.
1949 P. Dagouret: Le barman universel. Seite 115. Stone Fence, Cold.
Verre n° 3, quelques morceaux de glace.
1 verre à madère Bourbon whisky.
Eimplir de cidre doux. Remuer. Servir.
(A défaut de cidre doux: sucrer un peu.)
1949 P. Dagouret: Le barman universel. Seite 115. Stone Fence, Hot.
Verre n° 3 ou n° 6, réchauffé:
1 cuiller à bouche sucre en poudre.
1 verre à madère Bourbon whisky.
Emplir de cidre bouillant. Remuer. Servir.
1949 Wilhelm Stürmer: Cocktails by William. Seite 138. Stone Fence.
Mäuerchen von Stein
1 Gläschen Bourbon Whisky oder
Apfelbrandy,
2 oder 3 Brocken Eis.
Fülle mit Most auf und serviere im
Limonadeglas mit Eis.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 146. Stone Fence.
1 part Bourbon 1 part Apple Cider
Mix with ice in highball glass; fill with seltzer.
1952 Anonymus: Cocktails. Seite 127. Stone Fence.
Dans un tumbler:
Un gros morceau de glace,
Un verre de Bourbon whisky,
Remplir avec du cidre doux, remuer et ser-
vir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Stone Fence.
1 jigger of Scotch whiskey in large
glass
1 lump of ice
Fill with cider
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Stone Fence.
As for Highballs above, but use 1 1/2 oz. Whisky and fill glass with
Cider.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 297. Stone Fence or Stonewall Jackson.
An Applejack
Cooler with hard cider in place of the carbonated beverage.
Seite 297. Applejack Cooler.
Except
for the liquor used, these are made exactly like the Remsen Cooler.
Ginger ale may be substituted for the charged water if desired.
Seite 297. Remsen Cooler.
(The original Cooler) Decorate a Tom
Collins glass with a lemon peel as above directed and place 3 or 4 large
ice cubes in the glass. Add 2 to 3 ounces Scotch whisky and fill the glass
with charged water. Stir quickly with bar spoon and serve.
Seite 296. Cooler.
A Cooler is essentially a Horse’s Neck with a Kick (see page 273),
although there are also Prohibition Coolers made with non-alcoholic
ingredients. So far as I have been able to ascertain, the original Cooler
was the Remsen Cooler and, while most modem recipe books indicate
gin for the Remsen Cooler, this is incorrect. This Cooler derived its
name from the fact that it was made with Remsen Scotch whisky, a
brand no longer seen, at least in this country.
The Cooler is served in a Collins glass decorated with the skin of
a whole lemon or orange cut in a continuous spiral and hung over the
edge of the glass exactly as in the Horse’s Neck. Sometimes both a
lemon peel and an orange peel are used for decoration.
Whereas the Horse’s Neck is made with ginger ale, the original
Remsen Cooler was made with club soda. Today some Coolers are
made with charged water and some with ginger ale. There are also
Coolers made with other carbonated beverages, at least one or two
made with cider, and some modem recipes even stoop to prescribing
plain water. The Cooler should be very dry, but sugar can be used if
desired and perhaps the best advice here is “sweeten according to taste.”
If you want the drink to be thirst-quenching, refreshing, and satisfying,
however, you must keep it definitely on the dry, side. The base of the
Cooler may be a spirituous liquor, a wine, a liqueur, or even a fruit
syrup. With sweet wines or liqueurs it is usually advisable to use a
few dashes of lime or lemon juice, but this is optional. It is also optional
whether or not to use bitters and how much.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 119. Stone Fence.
1 oz. Bourbon Whiskey
1 oz. Apple Cider
Mix with Ice in highball glass, fill with Seltzer.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 140. Stone Fence Highball.
1 Cube of Ice
2 Dashes Bitters
2 oz. Scotch Whiskey
Use 8 oz. Highball glass and fill with
Carbonated Water, and stir gently.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Stone Fence.
As for Highballs above, but use 1 1/2 oz. Whisky and fill glass with
Cider.
1955 Jean Lupoiu: Cocktails. Seite 108. Stone Fence.
Dans un grand gobelet:
1 morceau de glace, un verre à liqueur de
Rye Whiskey.
Remplir avec du cidre et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 31. Stone Fence No. 1.
2 Jiggers Applejack
1-2 Dashes Angostura Bitters
Place in tall glass with ice and
fill with Cider.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 131. Stone Fence No. 2.
2 Jiggers Scotch Whisky
1/2 Teaspoon Sugar
1 Cube of Ice
Place in tumbler or highball
glass andfillwith chilled Soda
Water. Stir and serve.
1957 Lawrence Blochman: Here’s How. Seite 73. Stone Fence.
3 ounces applejack 1 dash Angostura
Pour and dash ingredients into an 8-ounce glass with
three ice cubes, fill glass with chilled cider.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 116. Stone Fence.
As for Highballs above, but use 1 1/2 oz. Whisky and fill glass with
Cider.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 106. Stone fence.
1 verre de Rye
Remplir avec du Cidre
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 106. Stone pence.
1 verre de Cognac
Remplir avec du Cidre
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 119. Stone Fence.
As for Highballs above, but use 1 1/2 ozs. Whisky and fill the glass
with Cider.
1965 Harry Schraemli: Manuel du bar. Seite 469. Stone Fence.
Dans un grand tumbler mettre plusieurs petits dés de glace, 1 verre
de whisky et finir de remplir avec un bon cidre clair. Remuer avec
précaution. Joindre cuillère.
1966 Harry Schraemli: Le roi du bar. Seite 160. Stone Fence.
Grand tumbler. Plusieurs dés de glace. 1
whisky, remplir avec un bon cidre. Remuer.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 97. Stone Fence.
In Highball glass: Ice Cubes, Dash of aromatic bitters,
1 1/2 oz. Liquor desired. Fill with Cider. Stir.
1968 Anonymus: The Dieter’s Drink Book. Seite 44. Stone Fence.
1 1/2 oz. Scotch, 86 proof
4 oz. apple juice
Pour Scotch over ice cubes in highball glass.
Add chilled apple juice. Stir well.
1972 Leo Cotton: Old Mr. Seite 95. Stone Fence.
1 Cube of Ice
2 Dashes Bitters
2 oz. Old Mr. Boston Scotch
Whisky
Use 8 oz. highball glass and fill with
carbonated water or cider and stir.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 97. Stone Fence.
In Highball glass: Ice Cubes, Dash of aromatic bitters,
1 1/2 oz. Liquor desired. Fill with Cider. Stir.
1976 Anonymus: International Guide to Drinks. Seite 85. Stone Fence.
As for Highballs above, but use
whisky and fill the glass with
cider.
Seite 85 (Highballs):
Put ice in glass. Add spirit desired.
Fill with dry ginger ale or soda
water if preferred. Twist lemon
rind.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 155. Stone Fence.
1 Lump of Ice.
2 Dashes Angostura Bitters.
1 Glass Scotch Whisky.
Use long tumbler and Jill with
soda water.
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Fence.
Hiball Glass Build
2 oz Scotch
2 dashes Peychaud’s bitters
Fill with soda or cider
&ice
Sugar optional
Variation
1-1/2 oz applejack
2 dashes Angostura bitters
Fill with cider, ice
(Substitute – Bourbon or rye for
the applejack & add lemon
twist)
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Wall.
Same as Stone Fence(s)
2015 Sean Muldoon, Jack McGarry & Ben Schaffer: The Dead Rabbit Drinks Manual. Seite 191. Stone Fence. 3 dashes Dead Rabbit Orinoco Bitters or Angostura Aromatic Bitters; 3/4 ounce Merlet Crème de Poire; 1/2 ounce Green Chartreuse; 1 1/2 ounces Château du Breuil VSOP Calvados; 3 ounces Christian Drouin Cidre Bouche; garnish: Lemon peel.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 311. Stone Fence. 3 oz. unfiltered hard apple cider; 2 oz. Old Grand-Dad bonded bourbon whiskey; 0,25 oz. Grade A dark amber maple syrup; garnish: 1 apple fan.
Historische Rezepte für den Stone Wall
1862 Jerry Thomas: The Bartender’s Guide. Seite 81. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass.)
1 wine-glass of Cognac brandy.
1/3 glass of fine ice.
Fill up with plain soda.
1864 Anonymus: The English and Australian Cookery Book. Seite 274. Stone Wall. Stone Fence.
Stonewall is an admixture of cider, wine, brandy, &c., served with
ice and a straw.
The name of this liquor will remind the reader of the sobriquet bestowed on the
celebrated Confederate general, whose untimely fate must be lamented, for he was the
personification of the chivalrous people of the South, who are working out the poet’s
axiom –
“Who would be free themselves must strike the blow,
By their right arm the conquest must be wrought.”
The last words of this great, good, and lamented man (General Jackson), just before
his death, were, “Bury me at Lexington, in the valley of Virginia;” and, in accordance
with this sacred command, all that is mortal of the most renowned and successful mili-
tary genius that the war, or probably modern ages, has produced, now lies interred
within the walls of the Presbyterian cemetery, located in the south-western suburbs of
this delightful village. Nothing marks the spot where his mortal remains lie to dis-
tinguish his grave from that of others, save a diminutive Confederate flag, not larger
than a lady’s handkerchief. This tiny emblem is fastened to a staff not mere than two
feet long, and placed at the head of the grave; and there waves, as if to illustrate the
modest pretensions of the great hero of the valley of Virginia. – New York Express.
Stone Fence: the same as the above.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 81. Stone Fence. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass.)
1 wine-glass of Cognac brandy.
1/3 glass of fine ice.
Fill up with plain soda.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 198. Stone Wall.
Equal quantities of brandy and
shaven ice; add bottle of iced soda-water.
1871 E. Rickert & C. Thomas: The Gentleman’s Table Guide. Seite 43. Stonewall Jackson.
USE a soda-water glass. One-third full of
shaved ice, 1 wineglass of brandy; fill
up with sodawater, or any other mineral
water, or cyder. Insert 2 straws.
1872 Edward Ricket: The Gentleman’s Table Guide. Seite 43. Stonewall Jackson.
USE a soda-water glass. One-third full of
shaved ice, 1 wineglass of brandy; fill
up with soda water, or any other mineral
water, or cyder. Insert 2 straws.
1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 198. Stone Wall.
Equal quantities of brandy and
shaven ice; add bottle of iced soda-water.
1875 Anonymus: The American Bar-Tender. Seite 14. Stone Wall.
1 glass of cognac brandy, one third of a glass of fine ice.
Fill up with plain soda.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 81. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass.)
1 wine-glass of Cognac brandy.
1/3 glass of fine ice.
Fill up with plain soda.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 51. Stone Wall.
(Use a large bar glass.)
One-quarter table-spoon of sugar;
3 or 4 lumps of ice;
1 wine glass of whiskey;
1 bottle of plain soda water;
stir up well with a spoon, remove the ice, and serve.
This is a very cooling drink, and most generally
called for in warm season.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 131. Stone Wall.
(Gebrauche ein grosses Barglas.)
Einviertel Esslöffel voll feinen Zucker;
3 oder 4 Stücke Eis;
1 Weinglas Whiskey;
1 Flasche Sodawasser;
mische dieses gut auf mit einem Barlöffel, entferne das
Eis und servire es. Dieses ist ein sehr kühlendes Getränk
und wird daher hauptsächlich im Sommer vielfach
getrunken.
1884 George Winter: How to Mix Drinks. Seite 34. Stone Wall.
(Use large bar glass.)
One teaspoon of sugar;
Two small lumps of ice;
One wine glass of whiskey;
One bottle of plain soda water;
Mix well with a spoon, remove the ice, and serve.
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 12. Brandy and Soda or Stone Wall.
(A large bar glass.)
1 wine-glass brandy.
1 glass with fine ice.
Fill up with plain soda.
The above is a pleasing drink for summer.
1885 Emilie Lebour-Fawssett: New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 133. Stonewall Jackson.
Good Old Rye Whiskey, 1 Glass.
Lump Ice,
Sweet Cider, 1/2 Bottle.
Mixing: Put the whiskey into a large bar-glass, put in
2 or 3 lumps of ice, fill up with sweet Hereford, Devonshire,
or Jersey apple cider.
1885 Emilie Lebour-Fawssett: New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 134. A Stonewall.
Brandy, 1 Pony glass.
Fine Ice, 1/2 do.
Soda Water, 1 Split.
Mixing: Mix in the order above shown, and hand to
your customer in large bar glass.
1887 Jerry Thomas: The bar-Tender’s Guide. Seite 99. Brandy and Soda (sometimes called Stone Wall).
(Use large soda-water glass.)
Take 1 wine-glass of brandy.
2 or 3 small lumps of ice.
Fill up the glass with a bottle of plain soda-water.
This is sometimes called STONE WALL.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 78. Stone Wall.
(Use a large bar glass.)
1/4 table-spoonful of sugar;
3 or 4 lumps of ice;
1 wine glass of whiskey;
1 bottle of plain Soda water;
stir up well with a spoon, remove the ice and serve.
This is a very cooling drink, and generally called
for in the warm season.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 184. Stone Wall.
(Gebrauche ein grosses Barglas.)
1/4 Esslöffel voll Zucker;
3 oder 4 Eisstücke;
1 Weinglas Whiskey;
1 Flasche plain Soda Wasser;
mische dieses gut auf mit einem Barlöffel, entferne
das Eis und servire. Dies ist ein sehr kühlendes
Getränk und wird im Sommer vielfach getrunken.
1888 Harry Lamore: The Bartender. Seite 12. Brandy and Soda or Stone Wall.
A large bar glass.
One wine-glass brandy.
One-half glas with fine ice.
Fill up with plain soda.
The above is a pleasing drink for summer.
1889 Anonymus (Jerry Thomas): The Bar-Tender’s Guide. Seite 78. Brandy and Soda.
(Use large soda-water glass.)
Take 1 wine-glass of brandy.
2 or three small lumps of ice.
Fill up the glass with a bottle of plain soda-water.
This is sometimes called STONE WALL.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 41. Stone Wall.
(Use a large bar glass.)
1/4 table-spoonful of sugar.
3 or 4 lumps of ice.
1 wine glass of Whiskey.
1 bottle of plain Soda water.
Stir up well with a spoon, remove the ice and serve.
This is a very cooling drink, and generally called for in the
warm season.
1895 Anonymus: Bartenders Guide. Seite 24. Stone Wall.
(Use largo bar glass.)
1 teaspoonful of sugar, 6 small lumps of ice, 1 wine glass of
whiskey. 1 bottle of plain soda, mix, remove the ice and serve quick.
You can use Cognac brandy in place of whiskey and the sugar
left out.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 44. Stone Wall.
(Use large bar glass.)
1 teaspoonful of sugar.
6 small lumps of ice, 1 wine glass of
whiskey.
1 bottle of plain soda. Mix, remove the
ice and serve quick. You can use Cognac
brandy in place of whiskey, and the sugar
left out.
1895 George J. Kappeler: Modern American Drinks. Seite 105. Stone Wall.
One lump of ice in a long thin punch-glass, one
bar-spoonful fine sugar, one jigger of whiskey, add
a bottle of cold plain soda; stir and drink during
effervescence.
1895 R. C. Miller: The American Bar-Tender. Seite 72. Brandy and Soda (Sometimes called Stone Wall).
1 wine-glass of Cognac brandy.
1/3 glass of fine ice.
Fill up with plain soda.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 38. Brandy and Soda (Sometimes called Stone Wall).
Put into a large tumbler one wineglass of
brandy and one bottle of soda-water; add a
small lump of ice.
1898 Joseph L. Haywood: Mixology. Seite 13. Stone Wall.
Use small bar glass. One drink brandy, a little ice; fill up
with Krause’s carbonated water, serve.
1899 Aczél Miksa: American Bar. Seite 55. Stone Wall.
(Pohár IIl.)
Önts a pohár lll-ba 1 pohárka: cognacot, pár csepp
narancskeserüt, töltsd fel szikvizzel szolgáld fel czit-
romhéjjal.
1899 Edward Spencer: The Flowing Bowl. Seite 151. Brandy-and-Soda.
Every Saturday morning, of all respectable
newsagents, in the pink paper, price — Pshaw!
What am I thinking about ? This concoction
is also known in America as “Stone Wall”
(Why ?), and used to be known in Her Majesty’s
dominions in Asia as a “Peg ” — simply because
every dose swallowed was said to represent a
peg in the coffin being manufactured for the
swallower. It is unnecessary to give any recipe
for this mixture, the proportion of the ingredients
varying with the inclination, disposition, indis-
position, state of health, or pocket, of the
swallower. But above all let your ingredients
be of the best. There is only one thing worse
than bad brandy, and that is bad soda-water.
Avoid the cheap stuff with the little glass
stoppers, as you would the tipstaff.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 229. Stone Wall.
(Use a large bar glass.)
1/4 tablespoonful of sugar;
3 or 4 lumps of ice;
1 wine glass of whiskey;
1 bottle of plain soda water;
Stir up well with a spoon, remove the ice, and serve.
This is a very cooling drink, and generally called
for in the warm season.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #206. Stone Wall.
Another name for a Stone Fence.
1901 J. E. Sheridan: The complete buffet manual. Seite 16. Brandy and Soda, or “Stone Wall.”.
(Use large soda-water glass.)
1 wine-glass brandy.
1/2 glass with finely shaved ice.
Fill up with bottle plain soda.
The above is a pleasing drink for summer.
1901 J. E. Sheridan: The complete buffet manual. Seite 84. Stone Wall.
(Use a large bar glass.)
1/4 tablespoonful of powdered sugar.
3 or 4 spoonfuls of shaved ice.
1 wine-glass of whisky.
1 bottle of plain soda.
Stir up well with a spoon, remove the ice, if
cracked, and serve.
1902 Anonymus: Fancy Drinks. Seite 60. Stone Wall.
LARGE BAR GLASS. — One teaspoon fine sugar,
three lumps ice, one wineglass whiskey or Cognac
brandy, one bottle plain soda. Stir well, remove
ice and serve quick.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 57. Brandy and Soda or Stone Wall.
Use large bar glass.
One wine-glass brandy.
One-half glass with fine ice.
Fill up with plain soda.
1902 Anonymus: Liqueurs et tabacs. Seite 5. Stone Wall.
(Se servir d’un grand verre de bar).
Un quart de cuillerée à soupe de sucre
3 ou 4 morceaux de glace;
1 verre à vin de whiskey;
1 bouteille de plain soda
Bien melanger avec une cuillère;
Retirer la glace et servir;
C’est une boisson tres rafraîchissante et très recher-
chée dans la saison chaude.
1903 Edward Spencer: The Flowing Bowl. Seite 151. Brandy-and-Soda.
Every Saturday morning, of all respectable
newsagents, in the pink paper, price — Pshaw!
What am I thinking about ? This concoction
is also known in America as “Stone Wall”
(Why ?), and used to be known in Her Majesty’s
dominions in Asia as a “Peg ” — simply because
every dose swallowed was said to represent a
peg in the coffin being manufactured for the
swallower. It is unnecessary to give any recipe
for this mixture, the proportion of the ingredients
varying with the inclination, disposition, indis-
position, state of health, or pocket, of the
swallower. But above all let your ingredients
be of the best. There is only one thing worse
than bad brandy, and that is bad soda-water.
Avoid the cheap stuff with the little glass
stoppers, as you would the tipstaff.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 16. Brandy and Soda, or “Stone Wall”.
(Use large soda-water glass.)
1 wine-glass brandy.
1/2 glass with finely shaved ice.
Fill up with bottle plain soda.
The above is a pleasing drink for summer.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 81. Stone Wall.
(Use a large bar glass.)
1/4 tablespoonful of powdered sugar.
3 or 4 spoonfuls of shaved ice.
1 wine-glass of whisky.
1 bottle of plain soda.
Stir up well with a spoon, remove the ice, if cracked,
and serve.
1904 Frank Newman: American-Bar. Seite 97. Stone Wall.
Verre n° 2
Mettre dans le verre n° 2 un petit morceau de glace:
1 cuillerée à café de sucre en poudre,
1 verre à liqueur de whisky,
1/2 bouteille de soda.
Remuer avec une cuillère, servir.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 12. Brandy and Soda or Stone Wall.
(A large bar glass.)
1 wine-glass brandy.
1 glass with fine ice.
Fill up with plain soda.
The above is a pleasing drink for summer.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 85. Stone Wall.
(Use a large bar glass.)
1/4 table-spoonful of sugar,
3 or 4 lumps of ice.
1 wine-glass of whisky.
1 bottle plain soda.
Stir up well with a spoon, remove the ice and serve.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 203. Brandy and Soda or Stone Wall.
Use large bar glass.
One wine-glass brandy.
One-half glass with fine ice.
Fill up with plain soda.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 208. Stone Wall.
Use a large bar glass.
One-fourth tablespoonful of powdered sugar.
Three or four spoonfuls of shaved ice.
One wine-glass of whiskey.
One bottle of plain soda.
Stir up well with a spoon, remove the ice, if
cracked, and serve.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 49. Stone Wall.
Use large bar glass, with 3 or 4 lumps of ice.
1 teaspoon sugar.
1 jigger of whiskey.
1 bottle of plain soda.
Stir well, remove ice and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 106. Stone Wall.
One lump of ice in a long thin punch-glass, one
bar-spoonful fine sugar, one jigger of whiskey, add
a bottle of cold plain soda; stir and drink during
effervescence.
1907 Charles Smith: Smacks and Smiles. Seite 112. Stone Wall.
Use a large bar glass
A table-spoonful of sugar.
3 or 4 lumps of ice.
1 wine-glass of whisky.
1 bottle plain soda.
Stir up well with a spoon, remove
all the ice and serve.
1907 Frank Newman: American-Bar. Seite 97. Stone Wall.
Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux
de glace:
1 verre à liqueur de rye ou bourbon-whisky.
Remplir le verre avec du cidre doux, remuer, servir
avec chalumeaux.
1908 Charles Mahoney: The Hoffman House Bartender’s Guide. Seite 203. Brandy and Soda or Stone Wall.
Use large bar glass.
One wine-glass brandy.
One-half glass with fine ice.
Fill up with plain soda.
1908 Charles Mahoney: The Hoffman House Bartender’s Guide. Seite 208. Stone Wall.
Use a large bar glass.
One-fourth tablespoonful of powdered sugar.
Three or four spoonfuls of shaved ice.
One wine-glass of whiskey.
One bottle of plain soda.
Stir up well with a spoon, remove the ice, if
cracked, and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Stonewall.
1 teaspoon sugar
2 lumps of ice
100% whiskey
1 bottle of club soda.
Stir up well with spoon, re-
move the iee and serve.
1908 William Boothby: The World’s Drinks. Seite 72. Stone Wall.
Into a soda-glass place a spoonful of bar sugar and a jigger of whiskey;
add a lump of ice and a bottle of plain soda; stir thoroughly and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas:
2—3 Stückchen Kristalleis,
1 Teelöffel Zucker,
1 Sherryglas Whisky,
einige Tropfen Zitronensaft.
Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das
Glas auf mit kaltem Selterswasser.
1909 George J. Kappeler: Modern American Drinks. Seite 105. Stone Wall.
One lump of ice in a long thin punch-glass, one
bar-spoonful fine sugar, one jigger of whiskey, add
a bottle of cold plain soda; stir and drink during
effervescence.
1909 Jacob A. Didier: The Reminder. Seite 101. Stone Wall.
Use a highball glass.
1 piece of ice.
1 teaspoonful of sugar.
1 dash of lemon juice.
1 drink of whiskey.
Fill up glass with plain soda and
serve with bar spoon.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 75. Stonewall.
1 teaspoonful sugar
2 lumps of ice
100% whiskey
1 bottle of club soda.
Stir up well with spoon, remove the ice and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 49. Stone Wall.
Use large bar glass, with 3 or 4 lumps of ice.
1 teaspoon sugar.
1 jigger of whiskey.
1 bottle of plain soda.
Stir well, remove ice and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 67. Stone Wall.
(Use a large bar glass.)
One-quarter tablespoonful of sugar,
Three or four lumps of ice,
One wine-glass of whiskey,
One bottle of plain soda water.
Stir up well with a spoon, rewove the ice and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 203. Brandy and Soda or Stone Wall.
Use large bar glass.
One wine-glass brandy.
One-half glass with fine ice.
Fill up with plain soda.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 208. Stone Wall.
Use a large bar glass.
One-fourth tablespoonful of powdered sugar.
Three or four spoonfuls of shaved ice.
One wine-glass of whiskey.
One bottle of plain soda.
Stir up well with a spoon, remove the ice, if
cracked, and serve.
1912 John H. Considine: The Buffet Blue Book. #190. Stone Wall.
Use large bar glass, with 3 or 4 lumps
of ice; 1 teaspoon sugar, 1 jigger of whis-
key, 1 bottle of plain soda. Stir well, re-
move ice and serve.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 72. Stone Wall.
Into a soda-glass place a spoonful of bar sugar and a jigger of whiskey;
add a lump of ice and a bottle of plain soda; stir thoroughly and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 44. Stone Wall.
(A large bar glass.) 1/4 tablespoon
of sugar; 3 or 4 lumps of ice; 1 wineglass of whisky;
1 bottle of plain soda. Stir up well with a spoon;
remove the ice.
1913 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas:
2—3 Stückchen Kristalleis,
1 Teelöffel Zucker,
1 Sherryglas Whisky,
einige Tropfen Zitronensaft.
Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das Glas
auf mit kaltem Selterswasser.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 225. Stone-Wall.
In ein Limonadenglas gebe: 2 Stck. Eis, 1
Teelöffel Zucker, 1 Cocktailglas Rye-Whisky, fülle auf
mit Sodawasser.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 79. Stonewall.
1 barspoon sugar.
2 lumps of ice.
1 jigger whiskey.
1 pint of club soda.
Stir up well with spoon and serve.
1914 Jacques Straub: Drinks. Seite 79. Stonewall.
1 barspoon sugar.
2 lumps of ice.
1 jigger whiskey.
1 pint of club soda.
Stir up well with spoon and serve.
1915 John B. Escalante: Manual del cantinero. Seite 67. Stone Wall (eston guol).
USE UN VASO GRANDE
Póngase tres pedazos grandes de hielo, y agréguese:
Azúcar en polvo . . . . . . . . . . . . . . . 1 cucharada.
Whiskey (Rye) Americnno . . . . . . . 1 copito.
Gaseosa . . . . . . . . . . . . . . . . . . . . . 1 botella.
Mézclese bien con una cuchara, y sírvase.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 122. Stonewall.
2 lumps of ice
100% Brandy
1 bottle of Club soda.
Stir up well with spoon, remove the ice and serve.
1917 Jacob A. Didier: The Reminder. Seite 101. Stone Wall.
Use a highball glass.
1 piece of ice.
1 teaspoonful of sugar.
1 dash of lemon juice.
1 drink of whiskey.
Fill up glass with plain soda and
serve with bar spoon;
1918 Anonymus: Home Brewed Wines and Beers and Bartender’s Guide. Seite 25. Brandy and Soda, or “Stone Wall”.
(Use large soda-water glass.)
One wine-glass brandy; 1/2 glass with
finely shaved ice. Fill up with bottle
plain soda.
The above is a pleasing drink for
summer.
1918 Anonymus: Home Brewed Wines and Beers and Bartender’s Guide. Seite 29. Stone Wall.
(Use large bar glass.)
One-fourth tablespoonful of powder-
ed sugar; 3 or 4 spoonfuls of shaved
ice; 1 wine-glass of whiskey; 1 bottle
of plain soda.
Stir up well with a spoon, remove the
ice, if cracked, and serve.
1920 Anonymus: Good Cheer. Seite 54. Stonewall.
1 barspoon sugar.
2 lumps ice.
1 shot whiskey.
1 pint of ginger ale.
Stir up well with spoon and serve.
1920 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas:
2—3 Stückchen Kristalleis,
1 Teelöffel Zucker,
1 Sherryglas Whisky,
einige Tropfen Zitronensaft.
Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das
Glas auf mit kaltem Selterswasser.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 130. Stone Wall.
1 Pijpglaasje Citroensiroop
1 Pijpglaasje Citroensap
2 Pijpglaasjes Canadian-club Whisky.
2 Eetlepels gemalen ijs.
Bijvullen met Mineraal- of Sodawater.
1923 P. Dagouret: Le Barman Universel. Seite 111. Stone Wall.
Verre n° 2, quelques morceaux de glace.
1 cuiller à café sucre en poudre.
1 verre à liqueur whisky.
Demi-bouteille soda ou seltz.
Remuer zeste de citron. Servir. Pailles.
1924 A. Brehmer: Das Mixerbuch. Seite 165. Stonewall Jackson.
Man menge 1 Weinglas voll Rye
Whiskey mit etwas Eis und 1/2 Flasche süßem Apfel-
wein und richte an.
1925 Carl A. Seutter: Der Mixologist. Seite 64. Stone-Wall.
Man gebe in ein Limonadenglas:
2-3 Stückchen Kristalleis,
1 Teelöffel Zucker,
1 Sherryglas Whisky,
einige Tropfen Zitronensaft.
Mische gut mit einem Barlöffel, nimm das Eis heraus und fülle das
Glas auf mit kaltem Selterswasser.
1926 W. Slagter: Cocktails. Seite 172. Stone Wall.
Doet in een tumbler:
1 Pijpglaasje Citroensiroop
1 Pijpglaasje Citroensap
2 Pijpglaasjes Whisky
2 Eetlepels gemalen ijs.
Bijvullen met Mineraal- of Sodawater.
1927 Anonymus: El arte de hacer un cocktail. Seite 189. Stonewall (pared de cantería).
Cucharadita de azúcar.
2 pedazos de hielo.
Vasito de whiskey americano.
Botella de gaseosa.
Revuélvase bien con cuchara y sírvase.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 38. Brandy and Soda (Sometimes called ‘Stone Wall’).
Put into a large tumbler one wineglass of
brandy and one bottle of soda-water; add a
small lump of ice.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 49. Stone Wall.
Put into a large tumbler half a tablespoonful of
sugar, three or four lumps of ice, one wineglass
of whisky and a bottle of soda-water. Stir with
a spoon, extract the ice, and serve.
1928 Charles Nicholas Reinhardt: Cheerio! Seite 18. Brandy and Soda.
Into a large glass pour one wine-glass of brandy
and add a few small lumps of ice. Fill up the glass
with plain soda water. This is sometimes called a
Stone Wall.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 92. Brandy and Soda. Sometimes called Stone Wall.
Use large bar glass
One wineglass of Cognac One-third glass of fine ice.
brandy.
FILL up with plain soda.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 56. Stone Wall.
In a large bar-glass, one-quarter tablespoon sugar, three or
four lumps ice, one wine-glass whiskey, one bottle plain soda water,
stirred with spoon, ice removed and served. A good warm weather drink.
Note : The terms “Stone Fence” or “Stone Wall” were often used for
certain combinations which were not unpleasant to drink but which gave
you a terrible headache and sickness the next day. Whiskey and blackberry
brandy was one of these mixtures to avoid.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 92. Brandy and Soda. Sometimes called Stone Wall.
Use large bar glass
One wineglass of Cognac One-third glass of fine ice.
brandy.
Fill up with plain soda.
1929 P. Dagouret: Le Barman Universel. Seite 113. Stone Wall.
Verre n° 2, quelques morceaux de glace.
1 cuiller à café sucre en poudre.
1 verre à liqueur whisky.
Demi-bouteille soda ou seltz.
Remuer zeste de citron. Servir. Pailles.
1930 Anonymus: Here’s How. Seite 32. Stonewall.
1 barspoon sugar.
2 lumps ice.
1 shot whiskey.
1 pint of ginger aie.
Stir up well with spoon and serve.
1930 Charles Nicholas Reinhardt. Brandy and Soda.
Into a large glass pour one wine-glass of brandy and
add a few small lumps of ice. Fill up the glass with plain
soda water. This is sometimes called a Stone Wall.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 45. Stone Wall or Fence.
Use highball glass with ice; a drink of Rye or Bourbon;
fill glass with Cider.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 101. Stone Wall.
Whisky . . . . . . . . . 1 jigger Lemon . . . . . . . . . . . . 1 spoon
Sugar Syrup . . . . . 1 spoon Seltzer . . . . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add lump of ice, seltzer
to fill and serve with straws.
1933 Anonymus: 300 Drinks. Seite 4. Brandy and Soda or Stone Wall.
(A large bar glass)
1 wine-glass brandy.
1/2 glass with fine ice.
Fill up with plain soda.
The above is a pleasing drink tor summer.
1933 Anonymus: 300 Drinks. Seite 58. Stone Wall.
(Use a large bar glass)
1/4 table-spoonful of sugar.
3 or 4 lumps of ice.
1 wine-glass of whisky.
1 bottle plain soda.
Stir well with a spoon, remove the ice and serve.
1933 Anonymus: Lest We Forget. Seite 51. Brandy and Soda or Stone Wall.
Use large bar glass.
One wine-glass brandy.
One-half glass with fine ice.
Fill up with plain soda.
1933 Anonymus: The Bartender’s Friend. Seite 133. Stone Wall.
Follow recipe for Brandy and Soda,
but use whiskey in place of brandy.
Seite 46. Brandy and Soda.
Brandy Put a jigger of brandy, a small bottle
Soda Water of soda water, and a few lumps of ice
Ice into a long glass. Stir well and serve.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 64. Stone Wall.
(use large bar glass)
tablespoon sugar.
3 or 4 ice cubes.
1 wineglass Whiskey.
1 bottle plain Soda Water.
Stir well with spoon, remove ice, and
serve.
1933 George A. Lurie: Here’s How. Seite 102. Stone Wall.
Whisky . . . . . . . . . . 1 jigger Lemon . . . . . . . . . . 1 spoon
Sugar Syrup . . . . . 1 spoon Seltzer . . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add cube
of ice, seltzer to fill and serve with straws.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 29. Brandy and Soda. Sometimes called “Stone Wall”.
1 wineglass cognac brandy
1/2 glass line ice
Fill up with plain soda.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 182. Stonewall.
2 lumps of ice
100% brandy
1 bottle of club soda
Stir up well with spoon, remove the ice, and serve.
1933 R. C. Miller: The American Bar Guide. Seite 64. Brandy and Soda (Sometimes called Stone Wall).
(Use large bar glass)
wine-glass of Cognac brandy.
1/3 glass of fine ice.
Fill up with plain soda.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 99. Stonewall.
1 barspoonful sugar 1 pint Club Soda
2 lumps of ice Stir well and serve
1 jigger Whisky
1934 Anonymus: The Complete Bartender’s Guide. Seite 16. Brandy and Soda, or “Stone Wall”.
(Use large soda-water glass.)
1 wine-glass brandy.
1/2 glass with finely shaved ice.
Fill up with bottle plain soda.
The above is a pleasing drink for summer.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 11. Brandy and Soda.
Into a large glass pour one wine-glass of brandy and
add a few small lumps of ice. Fill up the glass with plain
soda water. This is sometimes called a Stone Wall.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 229. Stone Wall.
(Use a large bar glass.)
1/4 tablespoonful of sugar;
3 or 4 lumps of ice;
1 wine glass of whiskey;
1 bottle of plain soda water;
Stir up well with a spoon, remove the ice, and serve.
This is a very cooling drink, and generally called
for in the warm season.
1934 Ira A. Altschul. Drinks as They Were made Before Prohibition. Seite 47. Stone Wall.
In a fizz glass.
One bar spoon sugar.
Two or three small lumps of ice.
One jigger Whiskey.
One bottle club (plain) soda.
Stir well, remove ice and serve.
1934 Magnus Bredenbek: What Shall We Drink. Seite 113. Stone Wall.
Use large goblet to receive a teaspoon of “gum,” two
ounces of whisky, which stir well together. Cracked ice to
fill a third of the glass and soda water to fill, complete this
drink. Stir well with spoon before imbibing.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 199. Stone Wall.
Whisky . . . . . . . . . . 1 jigger Sweet-Sour . . . . . . . . . . 2 spoons
. Seltzer . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add lump of ice, seltzer
to fill and serve with straws.
1935 Anonymus: Fancy Drinks. Seite 35. Stone Wall.
1/4 tablespoonful of sugar
3 or 4 lumps of ice
1 wine-glass of Whiskey
1 bottle plain soda
Stir well with a spoon, remove the ice and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 90. Stone Wall.
1/4 Tablespoonful powdered sugar
3 or 4 spoonfuls shaved ice
1 Jigger whisky
1 Small bottle of plain soda
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 185. Stone Wall Fizz.
1 Spoon Sugar
1 Glass Rye Whisky
balance Soda
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 171. Stone Wall.
1 glass rye or Bourbon 1 teaspoon sugar
whisky 1 split of sparkling water
Serve in a highball glass with cracked ice. This obviously
is nothing more than a sweetened highball.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 76. Stone Wall.
In tumbler: a large piece of Ice,
one-half teaspoon of Sugar, one
glass of Scotch Whisky, fill with
Schweppes soda water, stir and
serve.
1937 R. de Fleury: 1800 – And All That. Seite 107. Stonewall.
1 Barspoonful Sugar
2 Lumps Ice
1 oz. Whisky
1 Pint Soda Water
Stir up well with spoon
and serve.
1938 Bud Caroll: Popular Drinks of Today. Seite 38. Stone Wall.
Whisky . . . . . . . . . 1 jigger Sugar . . . . . . . . 1 spoon
. Lemon . . . . . . . 1 spoon
Stir well with ice and strain into small goblet. Add
lump of ice, seltzer to fill and serve with straws.
1938 Jean Lupoiu: Cocktails. Seite 135. Stone Wall.
Dans un grand verre:
1 morceau de glace, 1 cuillerée à café
de sucre, 1 verre de Whisky King George IV.
Remplir avec du Perrier et servir.
1940 Pedro Talavera: Los secretos del cocktail. Seite 194. Stone Wall.
En la cocktelera, unos pedacitos de hielo.
1 cucharadita azúcar.
1/3 de naranja expri-
mida.
1 copa de Whisky
Antiquary.
Agítese bien y se pasa
al vaso núm.2, llenán-
dose de Agua de Borinres.
1947 A. Vermeys: Cocktails. Seite 86. Stone Wall.
(dans un grand verre)
1 morceau de glace; 1 cuillerée de sucre;
1 verre de Whisky. Compléter avec eau de
Seltz.
1948 David A. Embury: Stone Fence. Stonewall Jackson.
An Apple-
jack Cooler with hard cider in place of the carbonated
beverage.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 41. Brandy and Soda. Sometimes called “Stone Wall”.
1 wineglass cognac brandy
1/2 glass fine ice
Fill up with plain soda.
1948 Jean Lupoiu: Cocktails. Seite 102. Stone Wall.
Dans un grand verre:
1 morceau de glace, 1 cuillerée à café de
sucre, 1 verre de Whisky King George IV.
Remplir avec du Perrier et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 115. Stone Wall.
Verre n° 2, quelques morceaux de glace.
1 cuiller à café sucre en poudre.
1 verre à liqueur whisky.
Demi-bouteille soda ou seltz.
Remuer zeste de citron. Servir. Pailles.
1948 P. Dagouret: Le Barman Universel 11. Seite 115. Stone Wall.
Verre n° 2, quelques morceaux de glace.
1 cuiller a café sucre en poudre.
1 verre à liqueur whisky.
Demi-bouteille soda ou seltz.
Remuer zeste de citron. Servir. Pailles.
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Wall 1.
Dissolve 1/2 tsp. sugar with a dash of soda; add 2 oz. scotch
whisky and a large lump of ice. Stir and fill with Schweppes
soda.
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Wall.
Same as Stone Fence(s)
1948 Trader Vic: Bartender’s Guide. Seite 344. Stone Wall 2.
2 oz. bourbon or rye 1 tsp. lemon juice
. 1/2 tsp. sugar
Mix well in highball glass with ice; fill with seltzer.
1949 P. Dagouret: Le barman universel. Seite 115. Stone Wall.
Verre n° 2, quelques morceaux de glace.
1 cuiller à café sucre en poudre.
1 verre à liqueur whisky.
Demi-bouteille soda ou seltz.
Remuer zeste de citron. Servir. Pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 138. Steinmauer. Stone Wall.
1 Teelöffel Staubzucker,
1 Gläschen Whisky.
Serviere mit Eis im Limonadeglas
und fülle mit Sodawasser auf.
1952 Anonymus: Cocktails. Seite 127. Stone Wall.
Dans un tumbler:
Un gros morceau de glace,
1/2 cuiller à café de sucre,
Un verre de Scotch whisky,
Remplir avec du Schweppes soda, remuer
et servir.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 297. Stone Fence or Stonewall Jackson.
An Applejack
Cooler with hard cider in place of the carbonated beverage.
Seite 297. Applejack Cooler.
Except
for the liquor used, these are made exactly like the Remsen Cooler.
Ginger ale may be substituted for the charged water if desired.
Seite 297. Remsen Cooler.
(The original Cooler) Decorate a Tom
Collins glass with a lemon peel as above directed and place 3 or 4 large
ice cubes in the glass. Add 2 to 3 ounces Scotch whisky and fill the glass
with charged water. Stir quickly with bar spoon and serve.
296. Cooler.
A Cooler is essentially a Horse’s Neck with a Kick (see page 273),
although there are also Prohibition Coolers made with non-alcoholic
ingredients. So far as I have been able to ascertain, the original Cooler
was the Remsen Cooler and, while most modem recipe books indicate
gin for the Remsen Cooler, this is incorrect. This Cooler derived its
name from the fact that it was made with Remsen Scotch whisky, a
brand no longer seen, at least in this country.
The Cooler is served in a Collins glass decorated with the skin of
a whole lemon or orange cut in a continuous spiral and hung over the
edge of the glass exactly as in the Horse’s Neck. Sometimes both a
lemon peel and an orange peel are used for decoration.
Whereas the Horse’s Neck is made with ginger ale, the original
Remsen Cooler was made with club soda. Today some Coolers are
made with charged water and some with ginger ale. There are also
Coolers made with other carbonated beverages, at least one or two
made with cider, and some modem recipes even stoop to prescribing
plain water. The Cooler should be very dry, but sugar can be used if
desired and perhaps the best advice here is “sweeten according to taste.”
If you want the drink to be thirst-quenching, refreshing, and satisfying,
however, you must keep it definitely on the dry, side. The base of the
Cooler may be a spirituous liquor, a wine, a liqueur, or even a fruit
syrup. With sweet wines or liqueurs it is usually advisable to use a
few dashes of lime or lemon juice, but this is optional. It is also optional
whether or not to use bitters and how much.
1955 Jean Lupoiu: Cocktails. Seite 110. Stone Wall.
Dans un grand verre:
1 morceau de glace, 1 cuillerée à café de
sucre, 1 verre de Whisky Long John.
Remplir avec du Schweppes Soda Water
et servir.
1977 Stan Jones: Jones’ Complete Barguide. Seite 407. Stone Wall.
Same as Stone Fence(s)
explicit capitulum
*