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Switchel, switzel, swizzle, switchy, ginger-water, or haymaker's punch (of uncertain etymology, but possibly related to "sweet"), is a drink made from water mixed with vinegar and often seasoned with ginger. It is typically sweetened with molasses, although honey, sugar, brown sugar, or maple syrup may also be used. [1]
Proulx also gives a recipe for "Toddy–Old-fashioned", with only a lump of sugar, water, ice, and whiskey, with the spoon in the glass. [22] George Kappeler provides several of the earliest published recipes for old-fashioned cocktails in his 1895 book. Recipes are given for whiskey, brandy, Holland gin, and Old Tom gin.
2–3 quarter-sized slices of fresh ginger; Preparation: Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay single malt whisky. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the single malt whisky on top. † Penicillin recipe at International Bartenders ...
The old fashioned glass, otherwise known as the rocks glass, whiskey glass, and lowball glass [1] [2] (or simply lowball), is a short tumbler used for serving spirits, such as whisky, neat or with ice cubes ("on the rocks"). It is also normally used to serve certain cocktails, such as the old fashioned.
† Rusty nail recipe at International Bartenders Association A rusty nail is a cocktail made by mixing Scotch whisky with Drambuie in a ratio ranging from 1:1 to 2:1. It is typically served on the rocks in an old-fashioned glass (also known as a rocks glass), though it can be served " up " in a stemmed glass .
Old fashioned glass, traditionally, for a simple cocktail or liquor "on the rocks" or "neat". Contemporary American "rocks" glasses may be much larger, and used for a variety of beverages over ice. Shot glass, a small glass for up to four ounces of liquor. The modern shot glass has a thicker base and sides than the older whiskey glass. Water glass
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A recipe of the old drink, as written in The Cook's Oracle (1822): [6] To make a quart of Flip:— Put the Ale on the fire to warm, — and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy.