INDEX - (8 cocktails, most vintage & one modern along with their recipes & histories)
death in the afternoon (absinthe & champagne)
waldorf cocktail (absinthe & bourbon)
lime rickey (gin & lime)
moscow mule (vodka & ginger beer)
orange blossom (gin & juice)
sidecar (cointreau & cognac)
whiskey sour (sour mix & whiskey)
pickle back (whiskey & pickle brine)
* Death in the Afternoon *
Ernest Hemingway gets credit
for this recipe which combines Absinthe
with Champagne to achieve the proper opalescent milkiness. The cocktail was invented after he spent time
in the Left Bank, Paris,
and enjoyed the absinthe there even suggesting, "Drink three to five of
these slowly." The cocktail shares a name with Hemingway’s book and the
recipe was published in "So Red the Nose, or Breath in the
Afternoon," a 1935 cocktail book with contributions from famous authors.
1 jigger (1 1/2 oz) absinthe
1/2 to 3/4 cup (4 to 6 ounces) cold Champagne or sparkling
wine
Pour one jigger absinthe into
a Champagne glass. Add iced Champagne until it attains the proper
opalescent milkiness.
* Waldorf Cocktail *
The Waldorf Cocktail offers a
stout mix of Absinthe, Bourbon and sweet
vermouth and was one of the signature drinks of the Waldorf-Astoria Bar at
the beginning of the 20th Century. Listed in the pre-Prohibition recipies of
The Old Waldorf-Astoria Bar Book by A.S. Crockett.
2 oz Bourbon
2 oz Absinthe
1/2 oz Sweet Vermouth
1 dash Angostura Bitters
Shake the bourbon, Absinthe,
sweet vermouth and Angostura bitters with cracked ice. Strain into a chilled
cocktail glass
* Lime Rickey *
This cocktail combines Gin with lime and soda for a light
refreshing drink. Shoomaker’s Saloon had
been thriving in Washington
D.C. since before the
Mexican-American War. All evidence suggests that Colonel Joe Rickey of Missouri first conceived
his signature drink there in the typically hot 1883 summer campaign season. The
bartender prepared it to the colonel’s instructions, and the first one was
actually a rye Rickey made with Shoomaker’s own house-label whiskey. Though
Colonel Joe remained faithful to his original concoction, in short order gin
would eclipse the rye in popularity (and inspired a whole family of drinks
called Rickeys).
1 1/2 oz Gin
3/4 oz (fresh) Lime Juice
8 oz Club Soda Mixer
1 oz Simple Syrup
2 dashes Angostura Bitters
Build all ingredients in a
collins glass and top with soda. Garnish with a spiral of lime peel, and serve.
* Moscow Mule *
A simple, memorable drink
featuring Vodka, lime and ginger beer
created in 1941 to market the then-exotic Russian spirit, by owners of Smirnoff
vodka and the Cock 'n Bull Tavern in Hollywood
who create this cocktail. Wildly popular among the movie crowd in Los Angeles, the cocktail
caught on elsewhere and for a brief while was one of the most popular drinks of
the era.
1 1/2 ounce vodka
1 tsp. sugar syrup
Fresh lime juice
1/2 cup ginger beer
1 sprig fresh mint
1 slice of lime
pour vodka over ice. Add
sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint
sprig and lime slice.
* Orange Blossom *
Orange Blossom is a mix of Gin and orange juice with sweet vermouth
and was likely created by "some young bridegroom or other who wanted
something novel to use at his final stag party" in the Waldorf-Astoria
Bar, whose heyday was from 1897 - 1919 until prohibition closed it down.
2 oz gin
3/4 oz sweet vermouth
2 oz orange juice
Pour the gin into an old-fashioned glass
filled with ice.
Top with orange juice.
* Sidecar *
The first recipe for the
Sidecar mixing Cognac,
Cointreau and lemon was printed in 1922 at the end of WWI. Its origin is
disputed. Some say the inventor was a "Popular bar-tender at Buck's Club, London". Others
credits the invention of the drink to Harry’s Bar in Paris
where an American Army captain in Paris
during World War I, "named after the motorcycle sidecar in which the good
captain was driven to and from the little bistro where the drink was born and
christened".
3/4 ounce Cointreau
3/4 ounce lemon juice
1 1/2 ounces cognac
Shake well with cracked ice,
then strain into a chilled cocktail glass that has had its outside rim rubbed
with lemon juice and dipped in sugar.
*Whiskey Sour *
While not fancy with a simple
mix of lemon, sugar and whiskey, the
whiskey sour has a history belonging to one of the old families of original
cocktails. It appeared in the Jerry Thomas' Bartender's Guide from 1862,
alongside other cocktail ancestors like the juleps, slings, sangarees, cobblers
and smashes that are mostly lost to the ages.
1 level tsp superfine sugar
¾ oz lemon juice
2 oz whiskey
shake sugar & lemon
together in a cocktail shaker. (It's easier to dissolve the sugar without the
booze.) add whiskey to shaker of ice,
shake like a jackhammer operator, and strain into chilled cocktail glass
*Pickle Back*
A one two punch of a shot,
excellent in summer time where pickle juice is served to prevent dehydration. Supposedly originating in 2006 at Brooklyn’s Bushwick Country Club, whose owner who was
friend to pickle maker Bob McClure. A
customer asked for a glass of the pickle brine on a hot summer day & the
bartender was disgusted by her request but consented to give it to her as long
as she joined him for a shot of hard liquor first.
2 oz shot of whisky
2 oz shot of dill or kosher
dill pickle juice
Chill whiskey. Serve one shot of whiskey followed by a shot
of pickle juice as the back.
http://www.esquire.com/drinks/sidecar-drink-recipe
http://www.cocktailchronicles.com/2005/09/25/make-yourself-comfortable/
www.mcclurespickles.com