Pre-prohibition Drinks of the Week [No. 3]


Pre-prohibition Drinks of the Week [No. 3]

By Andrew “the Alchemist”

Sunday, October 3, 2010

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It’s Sunday, and time for another edition of the Pre-prohibition Drinks of the Week!

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Pre-prohibition Ensemble of the Week:

The GARDEN OF EDEN

Vessel: 2 fl-oz. stemmed cordial goblet

Build in separate layers in the vessel:

→ 1/2 fl-oz. crème Yvette liqueur

→ 1/2 fl-oz. apricot-flavored brandy liqueur {I recommend Marie Brizard™ ‘Apry’}

Enjoy!

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.}

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Pre-prohibition Sling of the Week:

The (OLD-FASHIONED) INIMITABLE COCKTAIL

Vessel: 5-1/2 fl-oz. (or larger) old-fashioned glass tumbler {chilled}

Build in the tumbler:

→ 1 cube of sugar {standard 1 tsp. size}

→ 1-3 fl-dsh. Peychaud’s aromatic additive bitters

→ 4 drops freshly-pressed Eureka lemon juice

→ ~ 1/4 fl-oz. flat water {or more, depending on taste, or the proof of the spirit}

Muddle until the sugar is dissolved and cocktail water is created

Add:

→ 2 fl-oz. service ice {2 full-ounce cubes}

→ 2 fl-oz. old tom gin

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

Briefly stir the drink in its tumbler

Enjoy!

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

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Pre-prohibition Posset of the Week:

The LALLA ROOKH

Vessel: 5 fl-oz. glass wine goblet {chilled}

Combine in a mixing tin:

→ 1 fl-oz. Cognac brandy

→ 1 fl-oz. pot-still Jamaica rum

→ 3/4 fl-oz. vanilla syrup

→ 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 goblet

Garnish with an authentic maraschino cherry on a skewer

Enjoy!

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

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Pre-prohibition Punch of the Week:

The MIDDLETON

Vessel: 5-1/2 fl-oz. glass sour goblet {chilled}

Combine in a mixing tin:

→ 1-1/3 fl-oz. pot-still Jamaica rum

→ 2/3 fl-oz. genever

→ 1 fl-oz. freshly-pressed Eureka lemon juice

→ 2/3 fl-oz. grenadine {authentic pomegranate syrup – use more, if desired}

→ 1 dsp. egg white {1 dessert-spoon = 2 teaspoons}

→ plenty of method ice

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

Finely-strain into the goblet

Garnish with an authentic maraschino cherry on a skewer

Enjoy!

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.}

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Pre-prohibition Grog of the Week:

The BILLY TAYLOR COOLER

Vessel: 13-1/2 fl-oz. tall glass cooler tumbler

→ 5 fl-oz. service ice {5 full-ounce cubes}

Build in the tumbler:

→ 2 fl-oz. dry gin

→ 1/4 fl-oz. freshly-pressed Key lime juice

→ 6 fl-oz. charged water

Insert straw

Garnish with a full-wheel slice of Key lime

Enjoy!

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

Note: many people call this a “Gin Rickey,” but since it also has its own unique, pre-prohibition name, I have chosen to use it.  There is reason to suspect that the original Rickey was based on American rye whiskey.  In 1914 the default lime used in bars in the U.S.A. was the Key lime.  A good, room-temperature Key lime will yield up to 1/3 fl-oz. of juice.  The source indicates the “juice of 1/2 a lime.”  That would be about 1/6 fl-oz., which I have rounded up to the more-easily-measured 1/4 fl-oz.  I recommend using either the juice of half a Key lime or 1/4 fl-oz.

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Pre-prohibition Succulent of the Week:

The EDDY

Vessel: 5 fl-oz. glass wine goblet {chilled}

Combine in a mixing tin:

→ 1 fl-oz. dry gin

→ 1 fl-oz. dry vermouth

→ 1 fl-oz. freshly-pressed orange juice {Valencia or navel}

→ plenty of method ice

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

Finely-strain into the goblet

Garnish with a quarter-wheel slice of orange

Enjoy!

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.}

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