Pre-prohibition Drinks of the Week


Pre-prohibition Drinks of the Week

By Andrew “the Alchemist”

Sunday, September 19, 2010

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Pre-prohibition Ensemble of the Week:

The Creole Lady

From: The Old Waldorf-Astoria Bar Book – by Albert Stevens Crockett (1935)

This drink is from the main layer of material in Crockett’s book, which he states came from the original recipe book in his possession that had been used in the hotel’s bar until it closed in 1919.

Service-ware: glass spirit snifter

Build in the service-ware:

→ 2 authentic maraschino cherries

→ ½ fl-oz. maraschino liqueur

→ ¾ fl-oz. Bourbon whiskey

→ ¾ fl-oz. verdelho Madeira wine

Stir to mix

Enjoy!

Note: if verdelho Madeira is unavailable, rainwater Madeira may be used.

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Pre-prohibition Sling of the Week:

The Angelus Cocktail

From: The Flowing Bowl – by A. William Schmidt (1892)

Service-ware: 4½ fl-oz. glass cocktail goblet (chilled)

Combine in a mixing glass:

→ 1 fl-oz. tom gin

→ ¼ fl-oz. absinthe

→ ¼ fl-oz. triple-sec Curaçao liqueur

→ ½ fl-oz. sweet vermouth

→ 2 fl-dsh. orange additive bitters

→ method ice

Stir slowly to mix, chill and dilute

Strain into the service-ware

Garnish by twisting a strip of lemon zest over the drink and dropping it in

Enjoy!

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Pre-prohibition Posset of the Week:

The Sabbath Calm

From: The Old Waldorf-Astoria Bar Book – by Albert Stevens Crockett (1935)

This drink is from the main layer of material in Crockett’s book, which he states came from the original recipe book in his possession that had been used in the hotel’s bar until it closed in 1919.

Service-ware: 10½ fl-oz. glass banquet goblet (chilled)

Combine in a mixing tin:

→ 1 fl-oz. Cognac brandy (or good French brandy)

→ 1 fl-oz. ruby Port wine (reserve is preferred)

→ 1 tbsp. superfine sugar

→ ½ fl-oz. espresso coffee (cooled)

→ 1 whole medium raw egg (without the shell)

→ 1 fl-oz. heavy cream

→ plenty of method ice

Cover with half-tin and shake vigorously to mix, chill, dilute and aerate

Finely-strain into the service-ware

Garnish by grating some nutmeg onto the surface of the drink

Enjoy!

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Pre-prohibition Punch of the Week:

The Hancock Sour

Extrapolated from the Hancock Punch

From: Modern American Drinks – by George Kappeler (1895)

Service-ware: 4½ fl-oz. glass sour goblet (chilled)

Combine in a mixing tin:

→ 1½ fl-oz. American rye whiskey

→ ½ fl-oz. traditional rum (pot-distilled from molasses toddy)

→ 1 fl-oz. freshly-pressed Key lime juice

→ 1 tbsp. superfine sugar

→ plenty of method ice

Cover with half-tin and shake vigorously to mix, chill, dilute and aerate

Finely-strain into the service-ware

Garnish with an authentic maraschino cherry on a skewer

Enjoy!

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Pre-prohibition Grog of the Week:

The Marguerite Cooler

(not to be confused with the Marguerite Cocktail)

From: The Old Waldorf-Astoria Bar Book – by Albert Stevens Crockett (1935)

This drink is from the main layer of material in Crockett’s book, which he states came from the original recipe book in his possession that had been used in the hotel’s bar until it closed in 1919.

Service-ware: 14 fl-oz. glass cooler tumbler

→ 5 fl-oz. service ice (5 full-ounce cubes)

Build in service-ware

→ 2 fl-oz. tom gin

→ ½ fl-oz. freshly-pressed Key lime juice

→ 6 fl-oz. cane-sugar ginger ale

Insert a straw

Garnish with a full-wheel slice of Key lime

Enjoy!

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Pre-prohibition Succulent of the Week:

The Cliquet

(a.k.a. Cliquot)

From: Drinks – by Jacques Straub (1914/1948)

This title was originally published in 1914 and reprinted in 1948. The currently available edition appears to be a facsimile reprint of the 1948 edition, which we can only suppose was an accurate reprint of the original 1914 edition.  Straub uses the name ‘Cliquot.’ This drink also appears without garniture as the ‘Cliquet’ in the pre-prohibition material found in The Old Waldorf-Astoria Bar Book by Crockett as published in 1935.

Service-ware: 5 fl-oz. glass wine goblet (chilled)

Combine in a mixing tin:

→ 1¾ fl-oz. American rye whiskey

→ ¼ fl-oz. traditional rum (pot-distilled from molasses toddy)

→ 1 fl-oz. freshly-pressed orange juice

→ plenty of method ice

Cover with half-tin and shake vigorously to mix, chill, dilute and aerate

Finely-strain into the service-ware

Garnish by twisting a strip of lemon zest over the drink and dropping it in

Enjoy!

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