What does “do“ mean in old cocktails?
There’s a post on “do” in old recipes of Seasoned Advice SE.
It says that “do.” should be read as “ditto” which makes sense, but I’m reading “Jerry Thomas Bartenders Guide How to mix drinks, or poison customers in the name of Lucifer.” and I found this recipe:
2 glasses of maraschino
2 do. do. Curaçoa
Fill the bowl with ripe strawberries. Should the strawberrry season be over, or under, add a few drops of extract of peach or vanilla.
How do I interpret “do. do.”? In some of the other recipes interpreting “do.” as ditto makes sense. The book was written in 1862.