Direct primary evidence that a published American Whiskey Cocktail specification used fine ice, shaking, and straining by 1862. It establishes a documentary milestone but does not by itself prove nationwide adoption or when the practice first became routine.
The instruction follows a whiskey-cocktail formula of gum syrup, Bogart’s bitters, one wine-glass of whiskey, and lemon peel. Neighboring cocktail recipes also use ice, stirring or shaking, and straining, showing that the method is part of the manual’s broader cocktail practice.
“Fill one-third full of fine ice; shake and strain in a fancy red wine-glass.”
Printed p. 50; scan p. 55
Cocktail & Crusta, recipe no. 109, Whiskey Cocktail
Transcribed directly from scan page 55 / printed page 50 of the complete PDF and checked against a high-resolution rendering on 2026-09-01. Punctuation and wording are preserved.
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