American tables • 1927–1935
Drinks from the Model A Era
30 recipes from American publications within 1927–1935: 20 nonalcoholic drinks and 10 alcoholic drinks. Each recipe shows its actual source year. These dishes reflect food served in the United States, including recipes influenced by other cultures.
Alcoholic Drinks — 10 Historical Recipes
From American publications of 1933 and 1934. The 1934 book defines a jigger as one fluid ounce; those small historical portions are retained. For the 1933 recipes, suggested ounce quantities scale the original proportions to a convenient serving. Directions are adapted for today’s kitchen.
- Old Fashioned Whiskey — 1934
- Potter Hotel Manhattan — 1934
- Dry Martini — 1934
- Bamboo — 1934
- Rob Roy — 1934
- Bijou — 1933
- Harvard — 1933
- Chicago Cooler — 1933
- Cincinnati Cocktail — 1933
- Richards Famous Cocktail — 1933
1934 • Alcoholic drink 1 of 10
Old Fashioned Whiskey
Ingredients
1 oz whiskey; sugar cube; 2 dashes Angostura; 1 tsp water; ice; lemon peel.
Directions
Dissolve sugar with water and bitters. Add ice and whiskey, stir, and twist lemon peel over the glass.
Recipe credit: Ira D. Altschul, Drinks as They Were Made Before Prohibition (Santa Barbara, California, December 1934). Recipe entry: Old Fashioned Whiskey. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1934 • Alcoholic drink 2 of 10
Potter Hotel Manhattan
Ingredients
½ oz rye; ½ oz sweet vermouth; 2 dashes Angostura; ice; cherry; lemon peel.
Directions
Stir liquids with ice and strain. Add cherry and express lemon peel over the drink.
Recipe credit: Ira D. Altschul, Drinks as They Were Made Before Prohibition (Santa Barbara, California, December 1934). Recipe entry: Potter Hotel Manhattan. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1934 • Alcoholic drink 3 of 10
Dry Martini
Ingredients
½ oz dry gin; ½ oz dry vermouth; 2 drops orange bitters; ice; olive; lemon peel.
Directions
Stir with ice, strain, and garnish with olive and lemon peel.
Recipe credit: Ira D. Altschul, Drinks as They Were Made Before Prohibition (Santa Barbara, California, December 1934). Recipe entry: Dry Martini. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1934 • Alcoholic drink 4 of 10
Bamboo
Ingredients
½ oz sherry; ½ oz dry vermouth; 2 dashes orange bitters; ice.
Directions
Stir with ice and strain into a small cocktail glass.
Recipe credit: Ira D. Altschul, Drinks as They Were Made Before Prohibition (Santa Barbara, California, December 1934). Recipe entry: Bamboo. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1934 • Alcoholic drink 5 of 10
Rob Roy
Ingredients
½ oz Scotch; ½ oz sweet vermouth; 2 dashes orange bitters; ice; cocktail onion.
Directions
Stir with ice, strain, and add the onion used in this historical version.
Recipe credit: Ira D. Altschul, Drinks as They Were Made Before Prohibition (Santa Barbara, California, December 1934). Recipe entry: Rob Roy. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1933 • Alcoholic drink 6 of 10
Bijou
Ingredients
½ oz each gin, sweet vermouth and green Chartreuse; ice; cherry; lemon peel.
Directions
Stir with ice, strain, and garnish with cherry and lemon peel.
Recipe credit: Lest We Forget: Mixed Drinks Manual, first edition (The Commercial Press Co., Racine, Wisconsin, 1933); no individual author credited. Recipe entry: Bijou. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1933 • Alcoholic drink 7 of 10
Harvard
Ingredients
1 oz brandy; 1 oz sweet vermouth; 1 dash simple syrup; 3 dashes bitters; ice; lemon peel.
Directions
Stir with ice, strain, and garnish with lemon peel.
Recipe credit: Lest We Forget: Mixed Drinks Manual, first edition (The Commercial Press Co., Racine, Wisconsin, 1933); no individual author credited. Recipe entry: Harvard. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1933 • Alcoholic drink 8 of 10
Chicago Cooler
Ingredients
Ice; 1 tsp lemon juice; dry ginger ale; a little claret (red wine).
Directions
Add lemon juice to an iced glass. Fill with ginger ale and gently float claret on top.
Recipe credit: Lest We Forget: Mixed Drinks Manual, first edition (The Commercial Press Co., Racine, Wisconsin, 1933); no individual author credited. Recipe entry: Chicago Cooler. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1933 • Alcoholic drink 9 of 10
Cincinnati Cocktail
Ingredients
Equal quantities beer and ginger ale—for example, 3 oz each.
Directions
Combine gently in a tall glass.
Recipe credit: Lest We Forget: Mixed Drinks Manual, first edition (The Commercial Press Co., Racine, Wisconsin, 1933); no individual author credited. Recipe entry: Cincinnati Cocktail. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑1933 • Alcoholic drink 10 of 10
Richards Famous Cocktail
Ingredients
1 oz California white grape juice; 1 oz whiskey; 1 dash orange bitters; ice; cherry; orange slice.
Directions
Stir with ice, strain, and garnish with cherry and orange.
Recipe credit: Lest We Forget: Mixed Drinks Manual, first edition (The Commercial Press Co., Racine, Wisconsin, 1933); no individual author credited. Recipe entry: Richards Famous Cocktail. Read the original book preserved by EUVS.
Back to alcoholic drinks ↑Nonalcoholic Drinks — 20 Recipes
- Grape Juice Lemonade — 1928
- Cider Punch — 1928
- Orange-Ale Punch — 1928
- Gingeree — 1928
- Milk Orangeade — 1928
- Cream Lemonade — 1928
- Manhattan Cup — 1928
- Bronx Cup — 1928
- Colonial Punch — 1928
- Cameo Punch — 1928
- Honey Boy — 1928
- Maple Leaf — 1928
- Ginger Stinger — 1928
- Grapefruit Cocktail — 1928
- Grape Egg-Nogg — 1928
- Orange Egg-Nogg — 1928
- Iced Tea Tango — 1928
- The Sultan’s Secret — 1928
- Spiced Cider — 1931
- Spiced Grape Juice — 1931
Directions are adapted in plain language for today’s kitchen. Modern handling updates are identified where used; the linked original supplies historical context. Quantities are U.S. measures.
1928 • Recipe 1 of 20
Grape Juice Lemonade
Ingredients
Juice of 2 lemons; 1½ cups water; 1 cup grape juice; powdered sugar to taste; shaved ice.
Directions
Shake juices, water, and sugar with shaved ice. Pour into tall glasses. The booklet gives four portions.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 2 of 20
Cider Punch
Ingredients
½ cup orange juice; ¼ cup lemon juice; 1 cup white grape juice; 1 cup sweet apple cider; powdered sugar to taste; ice.
Directions
Mix juices, cider, and sugar thoroughly. Pour over large pieces of ice in tall glasses. Makes four small portions; use nonalcoholic sweet cider.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 3 of 20
Orange-Ale Punch
Ingredients
1 cup orange juice; 1 cup grapefruit juice; ⅔ cup powdered sugar; 1 cup chopped canned pineapple; 1 cup water; ginger ale and shaved ice.
Directions
Mix juices, sugar, and water with ice. Stir in pineapple. Fill glasses two-thirds full, add shaved ice, and top with ginger ale. Makes four portions.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 4 of 20
Gingeree
Ingredients
1 cup grape juice; juice of 2 lemons; powdered sugar to taste; shaved ice; ginger ale.
Directions
Mix grape and lemon juices with sugar and shaved ice. Divide among tall glasses and top with ginger ale. Makes four small portions.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 5 of 20
Milk Orangeade
Ingredients
Equal amounts milk, water, and orange juice; sugar to taste. For a small batch, use ½ cup of each.
Directions
Shake milk, water, and sugar together. Quickly add orange juice and shake vigorously to combine. Serve immediately in large glasses. The ½-cup measure is a suggested batch size.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 6 of 20
Cream Lemonade
Ingredients
Per serving: 2 tbsp lemon juice; 6 tbsp milk; ½ cup water; powdered sugar to taste.
Directions
Mix milk, water, and sugar thoroughly. Quickly add lemon juice, shake vigorously, and serve immediately in a large glass.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 7 of 20
Manhattan Cup
Ingredients
1 cup grape juice; 1 cup sweet apple cider; shaved ice; sparkling water to top.
Directions
Mix grape juice and nonalcoholic cider with shaved ice. Divide into ice-filled tall glasses and add sparkling water. Makes four small portions.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 8 of 20
Bronx Cup
Ingredients
1 cup grape juice; 1 cup sweet apple cider; 1 cup loganberry juice; shaved ice; sparkling water.
Directions
Mix the three juices with shaved ice. Pour into ice-filled glasses and top with sparkling water. Makes six small portions; use nonalcoholic cider.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 9 of 20
Colonial Punch
Ingredients
¼ cup orange juice; ½ cup sweet apple cider; 2 tbsp lemon juice; ½ cup white grape juice; sugar to taste; shaved ice.
Directions
Shake all ingredients with shaved ice until well chilled. Pour into small tumblers or punch cups. Makes four small portions.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 10 of 20
Cameo Punch
Ingredients
¼ cup lemon juice; ½ cup orange juice; 1 cup canned pineapple juice; 2 cups sparkling water; powdered sugar to taste; shaved ice; pineapple and mint for garnish.
Directions
Shake juices and sugar with ice, then gently stir in sparkling water. Serve in tall glasses, garnished with pineapple and mint. Makes four portions. Stirring in carbonation after shaking is a practical modern adaptation.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 11 of 20
Honey Boy
Ingredients
1 cup orange juice; ¼ cup lemon juice; 3 tbsp honey; a dash of bitters; shaved ice; orange peel.
Directions
Mix honey and juices first, shake with ice and bitters, and garnish with orange peel. Makes four small portions. For an alcohol-free drink, use alcohol-free bitters or omit them.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 12 of 20
Maple Leaf
Ingredients
1 cup orange juice; ¼ cup lemon juice; 3 tbsp maple syrup; a dash of bitters; shaved ice.
Directions
Prepare as Honey Boy, replacing honey with maple syrup. Shake with ice and serve. Makes four small portions; use alcohol-free bitters or omit them.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 13 of 20
Ginger Stinger
Ingredients
6 tbsp ginger syrup; ¼ cup lemon juice; ¼ cup orange juice; ½ cup sparkling water; a few grains of salt; shaved ice.
Directions
Mix juices, ginger syrup, and salt with ice; gently stir in sparkling water and serve in small glasses. Makes four small portions. Carbonation is added after shaking as a modern adaptation.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 14 of 20
Grapefruit Cocktail
Ingredients
6 tbsp grapefruit juice; 2 tbsp lemon juice; ¼ cup orange juice; 1 cup sparkling water; powdered sugar; a few grains of salt; ice and mint.
Directions
Chill juices, sugar, and salt with shaved ice. Stir in sparkling water and garnish with mint. Makes four small portions. This is a nonalcoholic fruit drink.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 15 of 20
Grape Egg-Nogg
Ingredients
Per serving: 1 pasteurized egg; ½ cup grape juice; powdered sugar to taste; shaved ice.
Directions
Beat the pasteurized egg, add juice and sugar, and shake with shaved ice. Pour into a tall glass and serve immediately. Pasteurized egg replaces the booklet’s raw egg.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 16 of 20
Orange Egg-Nogg
Ingredients
Per serving: 1 pasteurized egg; ½ cup orange juice; 1 tbsp lemon juice; sugar to taste; shaved ice.
Directions
Beat pasteurized egg, combine with juices and sugar, and shake with ice. Serve immediately. Pasteurized egg is a modern handling update.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 17 of 20
Iced Tea Tango
Ingredients
1 quart chilled medium-strength tea; ¼ cup lemon juice; ¼ cup nonalcoholic vermouth; ice; lemon slices.
Directions
Shake chilled tea, lemon juice, and nonalcoholic vermouth with ice. Divide among glasses and garnish with lemon. Use an explicitly nonalcoholic vermouth.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1928 • Recipe 18 of 20
The Sultan’s Secret
Ingredients
1 cup grape juice; 6 tbsp nonalcoholic vermouth; ½ cup water; 2 tbsp sugar; 1 large orange.
Directions
Dissolve sugar in water. Reserve thin orange slices for garnish and squeeze remaining orange into the mixture. Add grape juice and nonalcoholic vermouth; stir and chill about an hour. Serve garnished with orange.
Recipe credit: International Silver Company, Meriden, Connecticut, A Few Beverage Recipes and How to Mix Them (1928). Read the original booklet.
Back to top ↑1931 • Recipe 19 of 20
Spiced Cider
Ingredients
1 quart sweet apple cider; ¼ cup sugar; ¼ tsp salt; 8 short cinnamon-stick pieces; 12 cloves; 8 allspice berries.
Directions
Bring ingredients just to a boil. Cool and refrigerate several hours to blend flavors. Reheat, strain out whole spices, and serve hot. Use nonalcoholic cider; refrigeration is a modern handling update.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 102; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 20 of 20
Spiced Grape Juice
Ingredients
1 quart grape juice; ½ cup sugar; ¼ tsp salt; 12 cloves; 12 short cinnamon-stick pieces; optional lemon juice.
Directions
Bring ingredients to a boil. Cool and refrigerate several hours. Reheat, remove spices, and add lemon juice if desired. Serve warm.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 102; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
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