550 replies to this topic

[eje]

Unfortunately, I've got no advice one way or another regarding Peach Eau-de-Vie or Peach Liqueur in the case of the Judgette.

The recipe is verbatim from Judge Jr.'s "Here's How" making it likely a prohibition era cocktail. I suppose, since there are other recipes in Judge Jr. which call for "Corn," it's not completely out of character that he would put in a recipe calling for home distilled peach moonshine.

Judge Jr. gives the additional quip, "Sister invented this herself so I disclaim all responsibility as to results!"

[eje]

K.C.B. Cocktail

1 Dash Apricot Brandy. (1/3 tsp. Rothman & Winter Orchard vs. Haus Alpenz Blumme Marillen)
1 Dash Lemon Juice. (1/3 tsp. Lemon Juice)
1/4 Kirsch. (1/2 oz Trimbach Kirsch)
3/4 Dry Gin. (1 1/2 oz North Shore Distiller's No. 6)

Shake well and strain into cocktail glass.

Patrick Gavin Duffy suggests you, "Stir well in ice and strain. Twist of Lemon Peel." I tried it both ways, and to be honest, I'm not sure the stirring matters that much, (I know I should have double strained,) but I do suggest you follow his advice for the lemon peel.

Among the possibly meanings of "K.C.B." is that of the Knight Commander of the Order of the Bath.

Oddly, it does appear, to mean literally "bath" as in bathing.

The second highest order of chivalry in England. The title of the Order is late medieval in origin, it arose from the ritual washing (inspired by the ritual of baptism), a symbol of spiritual purification, followed by a night of prayer and meditation before the Knights of the Bath attended the mass and then receive there accolade. Medieval knights frequently carried out there vigil of fasting, prayer and purification in the Chapel Royal of St John the Evangelist in the Tower of London. There is an account of this ceremony in the reign of King Henry IV which remained until the time of King Charles II.

More information on wikipedia: Order of the Bath

Pretty serious stuff!

Ahem, well, it's too bad for Humuhumu we didn't make it to this drink, as there is no trace of vermouth!

I tried it with both Apricot Liqueur and Apricot Eau-de-Vie. There's so little volume, that the liqueur had very little impact in the cocktail. The Eau-de-Vie seemed to contribute more. If you've got it around, I'd suggest it.

Though, I don't know who to suggest making this cocktail for. Maybe lovers of Super Extra Dry Gin Martinis looking for a little spice in their cocktail life?

[eje]

Kicker Cocktail

2 Dashes Italian Vermouth (1 teaspoon Carpano Antica)
1/3 Calvados. (3/4 oz Calvados Reserve Roger Groult)
2/3 Bacardi Rum. (1 1/2 oz Flor de Cana Extra Dry)

Shake well and strain into cocktail glass. (Add a Cherry.)

Again, something from the 1920s for the fans of the Super Extra Dry Cocktail.

I get cocktails like this from time to time when I order Manhattans, and I have to admit I just kind of wonder what the bartender is thinking (or not.) This combination of decent rum and a very good young Calvados certainly beats the heck out of a luke warm Maker's with a dash of M&R. All the same, it doesn't beat it by much.

I'd rather just sip a glass of the Calvados.

[eje]

Kina Cocktail

1/4 Kina Lillet. (1/2 oz Cocchi Americano)
1/2 Dry Gin (1 oz Beefeater Gin)
1/4 Italian Vermouth. (1/2 oz Carpano Antica)

Shake (stir, please) well and strain into cocktail glass.

To compare and contrast, per our previous discussion in the Lillet Topic, I also tried making this thusly:

1/2 tsp. Luxardo Maraschino
2 Dash Angostura
Orange Peel
1/2 oz Dolin Vermouth
1 oz Beefeater Gin
1/2 oz Carpano Antica


It should be no surprise to anyone that I really liked both of these cocktails.

On the surface they are quite similar in level of bitterness and overall character. I squeezed a long strip of orange peel into the tin and then dropped it in, stirring the drink with it. Nicely imitated the orange character of the Cocchi.

The Cocchi seems to be using a richer and sweeter wine base, which might be imitated with the simple addition of a dash of gum syrup.

While the spices of the bittering agents are close, the contrasting characters of the warm quinine bitterness of the Cocchi Americano and the sharp gentian bitterness of the Angostura is more of a problem.

I know jmfangio suggested perhaps Fee's Aromatic Bitters might be a more appropriate bittering agent. Which of the other various bitters currently available has the most quinine character?

Edited by eje, 26 June 2008 - 10:11 AM.

[brinza]

K.C.B. Cocktail

1 Dash Apricot Brandy. (1/3 tsp. Rothman & Winter Orchard vs. Haus Alpenz Blumme Marillen)
1 Dash Lemon Juice. (1/3 tsp. Lemon Juice)
1/4 Kirsch. (1/2 oz Trimbach Kirsch)
3/4 Dry Gin. (1 1/2 oz North Shore Distiller's No. 6)

Here are my comments on this cocktail that I posted back in April:
http://forums.egulle...c=57651&st=690#

This past weekend I made something called a K.C.B. from the Savoy. I don't know why I never really noticed it until now. (Note: The Savoy, Duffy, and most online drink databases have it as the K.C.B., while Webtender lists it as the KGB). I don't know if the name refers to the Knights Commander of the Order of the Bath, or what.

This is a wonderful and well-balanced cocktail. It doesn't seem to show up in other books besides the Savoy and Duffy's book. I would have to say that if there is ever to be a second volume of Vintage Spirits & Forgotten Cocktails (hint, hint), this should be a top candidate for inclusion. What is remarkable about this drink is that is works much like the Twentieth Century Cocktail. Not that it tastes like it, but in this drink the very small amount (that's important) of apricot plays the same role as the creme de cacao in the Twentieth Century. I would suggest going easy on the kirsch as well. And even though the main ingredient is gin, it doesn't dominate. This is a drink that you could serve to gin-haters and they would probably love it.

BTW, I made the John Wood a while back and loved it. That's another very good forgotten cocktail.

[eje]

brinza,

Thanks for reminding me of your previous KCB adventure. I totally forgot.

The Savoy recipe is just a bit too boozy for me. When I was drinking it, I thought something closer to the Hop Toad would be more appealing.

Your recipe would be more appealing, as well.

1 3/4 oz gin
1/2 oz kirsch
1/4 oz apricot flavored brandy
1/4 oz fresh lemon juice
Shake and strain.

It's pretty unlikely that it would have originally been called the KGB Cocktail after the Soviet internal security organization, as from what I can tell that organization was called the OGPU at the time the Savoy was published.

[eje]

King Cole Cocktail

1 Glass Rye or Canadian Club Whisky. (2 oz Bonded Rittenhouse Rye Whiskey)
2 Dashes Syrup. (1/2 teaspoon Depaz Cane Syrup)
1 Dash Fernet Branca.
1 Lump of Ice.

Stir well and decorate with slices of orange and pineapple.

Oh happy day, I get to make an Old-Fashioned!

And not only that, but one with fruit and Fernet. Oh how very California! Or is that how very New York?

I took the opportunity to, "decorate with berries, in season," as Harry Johnson or Jerry Thomas would say.



Mmmm... Booze soaked fruit! I dare you to call that "garbage".

Edited by eje, 27 June 2008 - 07:20 AM.

[jmfangio]

I know jmfangio suggested perhaps Fee's Aromatic Bitters might be a more appropriate bittering agent.  Which of the other various bitters currently available has the most quinine character?

I guess it would come down to The Bitter Truth, which I haven't tried, and Hermes (I have the Orange, but not the Aromatic bitters).

I'm thinking of making another batch of orange bitters, and tweaking it to try and bring some of that Cocchi magic to Lillet cocktails. So, up the cinchona, add a little cinnamon, eliminate and/or reduce the coriander and caraway....

I'm still working this one out in my head.

[Splificator]

Mmmm...  Booze soaked fruit!  I dare you to call that "garbage".

I say it's garbage and I say to hell with it. So there.

[slkinsey]

I'm with you, Irving.

[eje]

Haha! And they take the bait!

I had hoped the heat of that remark might kause some of the more kranky kolonels to pop off the kobb with kome backs!

One serving note I think interesting in the illustrations of Harry Johnson is that most cocktails are ornamented with fruit and served with a spoon.

This is also suggested in some editions of Patrick Gavin Duffy, though it may have been a Beard addition. At the beginning of the section of "Cocktails--Whiskey Base" he gives the following instruction.

Note: Cocktails with sugar and/or fruit in an Old-Fashioned glass should always be served with a muddler or a small spoon.

[eje]

Kingston Cocktail
(6 People)

3 Glasses Jamaica Rum. (1 1/2 oz Appleton V/X)
1 1/2 Glasses Kummel. (3/4 oz Gilka Kaiser Kummel)
1 1/2 Glasses Orange Juice. (3/4 oz fresh Orange Juice)
1 Dash Pimento Dram. (Very Little St. Elizabeth's Allspice Dram)

Shake carefully and serve whilst, frothing.

The unique taste of this cocktail is due to Kummel mixed with a liqueur known as Pimento Dram (a Jamaican Liqueur) without which it would lose all its direction.

I had feared this might be rather over sweet. But it isn't really. Perhaps due to some nicely tart Valencia Oranges. I liked it quite a bit, but then I am fond of caraway flavors. I was enjoying it so much, I gave a taste to Mrs. eje, who got a very puzzled look on her face. So perhaps it isn't a crowd pleaser.

[eje]

[...]
This is also suggested in some editions of Patrick Gavin Duffy, though it may have been a Beard addition.  At the beginning of the section of "Cocktails--Whiskey Base" he gives the following instruction.

Note: Cocktails with sugar and/or fruit in an Old-Fashioned glass should always be served with a muddler or a small spoon.

I always forget to bring these things all the way around.

A spoon would be a fine idea to include along with the sweet, bitter, boozy, fruit salad in a glass that is the King Cole Cocktail.

[eje]

Knickerbocker Cocktail

1 Dash Italian Vermouth. (1/2 tsp Carpano Antica)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Beefeater Gin)

Shake (stir, please) well and strain into cocktail glass. Squeeze lemon peel on top.

A perfectly fine and enjoyable Martini or Martinez variation. The first of two Knickerbocker cocktails, this one is very similar to the Golden Ermine. I was interested to discover how much the flavor of the Sweet Vermouth comes through, even in such a small amount.

[thirtyoneknots]

I know jmfangio suggested perhaps Fee's Aromatic Bitters might be a more appropriate bittering agent.  Which of the other various bitters currently available has the most quinine character?

I guess it would come down to The Bitter Truth, which I haven't tried, and Hermes (I have the Orange, but not the Aromatic bitters).

I'm thinking of making another batch of orange bitters, and tweaking it to try and bring some of that Cocchi magic to Lillet cocktails. So, up the cinchona, add a little cinnamon, eliminate and/or reduce the coriander and caraway....

I'm still working this one out in my head.

TBT Aromatic Bitters are good, have a very nice flavor profile, but I find them to be a little lacking in concentration and thus somewhat tricky to use (it seems to be very easy to make a drink too bitter without adding enough flavor). Hermes aromatic on the other hand, might be the blandest bitters I have ever tasted.

[eje]

Knickerbocker Special Cocktail

1 Teaspoonful Raspberry Syrup. (Monin Raspberry Syrup)
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum. (1 1/2 oz Inner Circle Green Rum)
2 Dashes of Curacao. (2/3 tsp. Luxardo Triplum)

(Muddle pineapple in juices and spirits. Ice, shake, and double strain into a cocktail glass.)

According to Mr. Wondrich's book, "Imbibe!" The Knickerbocker was a popular cocktail in the mid to late 19th Century.

Jerry Thomas included a version of the drink in his 1862 book, which went like so:

Knickerbocker
(Use Small Bar-Glass.)
1/2 a lime or lemon, squeeze out the juice, and put rind and juice in the glass.
2 tea-spoonsfuls of Raspberry Syrup.
1 Wine-Glass Santa Cruz Rum.
1/2 Teaspoonful of Curacao.

Cool with shaved ice; shake up well, and ornament with berries in season.  If this is not sweet enough, put in a little more raspberry Syrup

Uh, oops. Well, if I had known that when I was making it, I would have given this drink the same controversial treatment I gave the King Cole!

Wondrich goes on to add about the Knickerbocker, "With its rum and its lime juice, its syrups and liqueurs, the Knickerbocker is the spiritual progenitor of the Tiki Drink. Think of it as an 1850s Mai Tai--similar drink, different island."

Even in its, "somewhat bastardized form," here in the Savoy Cocktail Book it is a very good drink for a hot day. A tad girly with the raspberry syrup, but with a pleasing and harmonious flavor that belies the seriousness of the rum lurking in the background.

edit - fixed instructions a bit.

Edited by eje, 01 July 2008 - 03:01 PM.

[brinza]

Even in its, "somewhat bastardized form," here in the Savoy Cocktail Book it is a very good drink for a hot day.  A tad girly with the raspberry syrup, but the with a pleasing and harmonious flavor that belies the seriousness of the rum lurking in the background.

I've been making this drink a lot lately, and my wife is even hooked on them (it's one of only a few drinks that we both like). I first made Ted Haigh's version, the Knickerbocker a la Monsieur, and I've also used the original recipe from Imbibe! In Ted Haigh's book, it calls for Virgin Islands rum, so I tried Sailor Jerry's Navy Rum, which even though that's a spiced rum, worked quite well. So, to complement the spice of the rum I use Clement Creole Shrubb in lieu of the curacao. Delicious. This drink seems to lend itself quite well to variation.

[eje]

Knock Out Cocktail

1 Teaspoonful White Crème de Menthe. (Brizard White Creme de Menthe)
1/3 Absinthe. (3/4 oz Absinthe Verte de Fougerolles)
1/3 Dry Gin. (3/4 oz Beefeater Gin)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)

Shake well and strain into cocktail glass. (Garnish with a spanked Mint Sprig.)

Well, this is a lot better than the Glad Eye, and maybe demonstrates a bit better than that cocktail the power of the combination of Absinthe and Mint.

Still, the name is pretty apropos...

[eje]

I know jmfangio suggested perhaps Fee's Aromatic Bitters might be a more appropriate bittering agent.  Which of the other various bitters currently available has the most quinine character?

I guess it would come down to The Bitter Truth, which I haven't tried, and Hermes (I have the Orange, but not the Aromatic bitters).

I'm thinking of making another batch of orange bitters, and tweaking it to try and bring some of that Cocchi magic to Lillet cocktails. So, up the cinchona, add a little cinnamon, eliminate and/or reduce the coriander and caraway....

I'm still working this one out in my head.

TBT Aromatic Bitters are good, have a very nice flavor profile, but I find them to be a little lacking in concentration and thus somewhat tricky to use (it seems to be very easy to make a drink too bitter without adding enough flavor). Hermes aromatic on the other hand, might be the blandest bitters I have ever tasted.

Rats. Well, I guess it's time to make my own Kina Lillet clone.

Though, by the way, the nice folks at Corti Bros tell me they expect to have Cocchi Americano back in stock some time next week. Crossing my fingers!

[eje]

Kola Tonic Cocktail

1/3 Dry Gin. (3/4 oz Broker's Gin)
2/3 Kola Tonic. (1 1/2 oz Rose's Cola Tonic)
2 Dashes Orange Bitters. (Dash Fee's, Dash Regan's Orange Bitters)

Shake well and strain into cocktail glass.

When I was thinking about this during the day today, I thought it would be pretty awful.

But, I thought there would be enough there for me to find it interesting and re-do it as a long drink over ice and with an orange twist.

It might be a cultural thing, but I found it just too medicinal to even play with.

I'll admit I tried a Burdock natural soda the last time I was in England that wasn't far from these flavors. And the drink is less off balance than I expected. There is a nice bit of bitterness.

However, it totally tastes like cough syrup to me.

[bostonapothecary]

Kola Tonic Cocktail

1/3 Dry Gin. (3/4 oz Broker's Gin)
2/3 Kola Tonic. (1 1/2 oz Rose's Cola Tonic)
2 Dashes Orange Bitters. (Dash Fee's, Dash Regan's Orange Bitters)

Shake well and strain into cocktail glass.

When I was thinking about this during the day today, I thought it would be pretty awful.

But, I thought there would be enough there for me to find it interesting and re-do it as a long drink over ice and with an orange twist.

It might be a cultural thing, but I found it just too medicinal to even play with.

I'll admit I tried a Burdock natural soda the last time I was in England that wasn't far from these flavors.  And the drink is less off balance than I expected.  There is a nice bit of bitterness.

However, it totally tastes like cough syrup to me.

even with clayton's i think those ratio's would be gross. i changed a bag of "on the gun" cola and there was a little syrup left so i gave it to the pastry chef to try and play with. well i was the only one that liked the resulting sorbet... i thought everyone liked cola? it must be a cultural thing... i mixed the syrup with equal parts lime juice and made a lemonaide out of it. bitter it up and i like it.

[eje]

Kup’s Indispensable Cocktail

1 Dash Absinthe. (1/3 tsp. Sirene Absinthe Verte)
1/8 Italian Vermouth. (1/4 oz Carpano Antica)
1/4 French Vermouth. (1/2 oz Dolin Dry Vermouth)
5/8 Dry Gin. (1 1/4 oz Junipero Gin)

Shake (stir, please) well and strain into cocktail glass. Squeeze orange peel on top.

The other month a bartender asked me what I'd have. Spying a "Gin and It" on the menu, I said, "Jesus Christ, anything but the Gin and It." At the time I was around the area of the intersection between the letters G and H and all I was making was Gin and Italian Vermouth cocktails. I went on to clarify, "It seems like every cocktail I've made for the last week is nothing but Gin, Italian Vermouth, and a dash of this or that." I further went on to say it was interesting how different the cocktails could be, even though they were made with essentially the same two base ingredients. I think I must have been boring him a bit by this point, as he sort of mumbled something like, "Well, isn't that the point of the whole exercise?"

I don't know if that really is the point of the whole exercise, or if, indeed, the whole exercise actually has a "point," but here we are at another Martini/Martinez variation pretty much within "Free Pour Error" of the Fourth Degree.

Kup's Indispensable has less Absinthe, the balance of ingredients tipped towards Gin and Dry Vermouth, and an Orange Twist instead of lemon.

I have to admit, at this point in my life, I lean towards the richer flavor of the Savoy Fourth Degree Cocktail. Still, this cocktail is tasty and does have a really great name.

Edited by eje, 04 July 2008 - 11:25 AM.

[eje]

"K" was the shortest letter so far, with only 10 cocktails.

Started with the interesting, but ultimately disappointing K.C.B.. There's the bones of a good cocktail in there, with some tweaking. The Savoy version, though, was tough going for me.

Did some experimentation with Lillet, Vermouth, Bitters and Cocchi Americano when making the Kina Lillet Cocktail.

Enjoyed a fruity Old-Fashioned variation spiked with Fernet Branca in the King Cole.

The Kingston Cocktail was enjoyable to me. Interesting that it uses not one, but two, obscure liqueurs, Pimento Dram and Kummel.

Both the Knickerbocker and the Knickerbocker Special were quite enjoyable. The Knickerbocker Special, especially, I think would have some legs on modern cocktail lists.

The Knock Out and Kola Tonic were the closest to undrinkable K cocktails. Especially the Kola Tonic. Yuck.

Finished off with Kup's Indispensable, a very good cocktail with an even better name.

Off to "L"-Land.

[eje]

Kup’s Indispensable Cocktail
[...]

Hey, maybe Kup's Indispensable is named after Irv Kupcinet?

From wikipedia:

Irv Kupcinet (July 31, 1912 – November 10, 2003) was an American newspaper columnist for the Chicago Sun-Times and a broadcast personality based in Chicago, Illinois. He was popularly known by the nickname "Kup".

Brimming Kup, Time Magazine, September 13, 1948

Thirteen years ago, Kup was a $32.50-a-week sportwriter on the Times. Son of a West Side bakery driver, he worked his way through Northwestern and the University of North Dakota, was a quarterback and college publicity man. His career as a pro footballer (with the Philadelphia Eagles) lasted only five games; a shoulder injury turned him into a sport reporter. In 1943 the Times let him try a column. Cracked Kup: "I spent all my time in nightclubs anyway."

Edited by eje, 04 July 2008 - 01:52 PM.

[slkinsey]

Finished off with Kup's Indispensable, a very good cocktail with an even better name.

Do you suppose this is a misspelling of the Tups Indispensable Dry Fly? Perhaps a customer at one point was a fly fishing enthusiast?

The linked page says:

A deservedly popular fly designed by Mr R.S.Austin, a tobacconist of Tiverton in Devon, South West England in 1900. He dressed and sold flies as a sideline. This version of the old 'Tup' pattern is popular when pale midge or mayflies are on the menu. It is fished dry on the water and moved slowly amongst fish that are feeding near the surface. It can be used effectively in these conditions or for high summer when reduced water flow and high temperatures can make the trout very fussy. It is a useful pattern used to represent light colored mayfly like the pale watery or small spurwing female spinners.

Mr Austin sent a sample of dubbing with tying instructions on how to tie an unnamed fly pattern which he had found particularly successful in imitating female olive spinners to Mr G.E.M. Skues, father of modern nymph fishing. Skues followed the instructions and made the fly. He spent most of the following September testing the fly on his local water the River Ichen and was so impressed that he published his findings. He also found it was a very effective imitation of a Pale Watery natural insect. He is accredited with naming the fly and suggesting the addition of the crimson seal fur giving the thorax a pinkish hue. The recipe for the pattern was kept secret and thus Mr Austin obtained a monopoly on selling the fly. The article was widly read and lots of orders were placed. “The fly became so popular that Mr Austin became utterly sick of tying it,” Skues wrote in a letter. He was one of two people given the dressing secret by Mr Austin. It was kept a secret until after his daughter, who continued the business, had retired.

Why is it called Tup's Indispensable? Well the 'Indispensable' part comes from the fact that it should not be left out of your fly box as it is such a good fish taker. The 'Tup's' part of the flies name refers to a Ram, a male sheep that is used for breeding. In Britain farmers use a sponge or rag soaked in dye tied to the under side of the Ram. In the morning they inspect their flock and see which females have dye stained backs from being 'tupped' by the Ram. The original material for this fly was urine and dye stained wool taken from a ram's fleece mixed with lemon colored fur from a spaniel and a little yellow mohair, replaced later with crimson seal's fur. Do not panic! We use modern materials that are the same color but not as smelly.

[eje]

Finished off with Kup's Indispensable, a very good cocktail with an even better name.

Do you suppose this is a misspelling of the Tups Indispensable Dry Fly? Perhaps a customer at one point was a fly fishing enthusiast?
[...]

Interesting idea!

I don't find it spelled that way in any other sources.

Irv Kupcinet was a sports writer, so perhaps his, or someone else's, idea of a jokey pun on his name and the name of the lure?

Edited by eje, 04 July 2008 - 03:27 PM.

[eje]

Ladies’ Cocktail

2 Dashes Absinthe. (2/3 tsp. Sirene Absinthe Verte)
2 Dashes Anisette. (2/3 tsp. Anis del Mono dulce)
2 Dashes Angostura Bitters.
1 Glass of Canadian Club Whisky. (1 3/4 oz 40 Creek Barrel Select, 1/4 oz Buffalo Trace Bourbon)

Stir well and put small piece of pineapple (1/4 orange slice) in glass.

Chuckle, I'd like to meet the Ladies who drink cocktails like this!

I am reminded of a recent episode at a bar.

At a bar near where I work, which is a kind of divey beer and whiskey kind of place, I decided to experiment and ask for a cocktail. "Manhattan, no cherry." Bartender gave me a look and went off to mix the cocktail. When he brought it back, he looked around and asked, "Is there someone with you? Did you want something else?" The implication being that the Manhattan had certainly to be for a girl that was accompanying me, and he expected me to order a proper man's drink like beer, whiskey, or whiskey rocks. I made a mental note and sipped my girly cocktail.

Anyway, the Ladies' Cocktail, effeminate or not, is quite tasty. Pretty similar to a Sazerac. If I weren't Savoy Stomping, I would make it with Rye Whiskey and be done with it.

[slkinsey]

Finished off with Kup's Indispensable, a very good cocktail with an even better name.

Do you suppose this is a misspelling of the Tups Indispensable Dry Fly? Perhaps a customer at one point was a fly fishing enthusiast?
[...]

Interesting idea!

I don't find it spelled that way in any other sources.

Irv Kupcinet was a sports writer, so perhaps his, or someone else's, idea of a jokey pun on his name and the name of the lure?

Wouldn't ole Irv have been about 18 years old when the Savoy Book published? Seems unlikely his name would have made it across the water and into the Savoy book at that tender age.

[eje]

Wouldn't ole Irv have been about 18 years old when the Savoy Book published?  Seems unlikely his name would have made it across the water and into the Savoy book at that tender age.

1930 would have been about the time he won the football scholarship to Northwestern. I dunno if that would have been big enough news to have a cocktail named after him the same year.

Remembering Irv Kupcinet

Kup won a football scholarship to Northwestern University in 1930 but later transferred to where football opportunities for him would be better at the University of North Dakota at Grand Forks. He graduated in 1934.

Maybe, you're right and it's another Kup or a mis-spelling of Tup...

[eje]

Lasky Cocktail

1/3 Grape Juice. (3/4 oz Knudsen's Just Concord)
1/3 Swedish Punch. (3/4 oz Homeade Swedish Punch)
1/3 Dry Gin. (3/4 oz Plymouth Gin)

Shake well and strain into cocktail glass.

Unfortunately, the Lasky caught me between Farmers' Markets, so I had to use store bought grape juice. The Knudsen Concord Grape juice doesn't quite have the tartness or complexity of my usual Twin Hill Ranch Grape Juice, making this a bit sweeter cocktail than it normally would be for me.

Still, all in all, a pretty tasty cocktail.