ThinkingBartender

Does anyone have a reference to the Mojito from before 1931?

While looking through my files, I came across the cocktail specs for a bar I used to work at, Akbar. I uploaded them here So this seems like as good place as any to ask what others are doing specifically with Indian ingredients. Strangely, there was no punch recipes on the menu, or anything approaching an authentic Indian drink (except Lassi and Kingfisher beer). Cheers! George

This Nightwatch cocktail reminds me of a similar drink from a 2002 book called "66 venner i baren"; In the book is a drink called "Kongen av Danmark", which is named after a popular brand of sweets, which taste of coffee and liquorice. 1 1/2 shots Vodka, 3/4 shot Kahlua, dash of Pernod. Stir with ice, and then strain into an ice-filled rocks glass. I think we can safely assume that Drinkboy doesn't have this Norwegian Publication!-) Cheers! George

The Capital Colada. 50ml Elements 8 rum, 10ml Fresh Lime Juice, 25ml Coconut puree/ sugar/ butter (melted together). 75ml Pineapple Juice. Shake with ice, and then strain into an ice-filled glass; Garnish with grated nutmeg, and a chunk of pineapple. Equal parts coconut puree, sugar, and butter are melted together to make the third ingredient in this recipe. Cheers! George

I get the impression that many of you are mixing your Pimms with citrusy flavours, is this how it is for many people?

I wonder this myself. But there is no harm in bringing it back. As long as you remember the 3oz rule.

I must say that I was always of the opinion that vigorous stirring was required for a Julep. My recent discovery (to myself) of shaking, and rolling, the Julep, while a new idea (to me), were not a surprise. Cheers! George

I am an adherent of the British tradition of purchasing 6 precious cans of Stella Artois for £5 (reassuringly inexpensive ).

I dare say that a skilled bartender with time on their hands could concoct better. But where would we find such a person. I am back in London on the 27th of May, so I will give it a go. Is it the ceremony and garnishs that are much loved, rather than the actual drink itself? I despise the Dry Martini too, and Carling lager. My memory still remembers a bartender trying to tell me that the muddling of oily marinated olives made for a "proper" dirty martini. I thought that Plymouth Gin had jumped onto the bandwagon? Cheers! George

Whenever the summer rolls around, it inevitably leads to Pimms. Personally, I dislike Pimms, as it give another opportunity for people with no idea about cocktails to offer up their unconsidered opinion at the bar. Garnish: strawberries, mint sprigs, cucumber strips, orange quarter-slices, lemon slices, etc. Do bartenders really appreciate the annual visit from the Pimm's connoisseur? On top of all that, I don't enjoy the taste. Something to do with it being a waste of mixer. Sparkling lemonade, and ginger beer, are just as refreshing without the addition of Pimms. I am English, and true Englishmen drink beer on a summer's day, while watching some sort of sporting event (or travesty, if it is an England Football match). What of the Pimm's muddlers? The poor folk who muddle the fruit garnish in the bottom of the glass, before adding ice, pimms and mixers? Could I despise them more? What of the Pimm's shakers? Yes they exist. The waste of energy that this entails. Shaking a Pimm's is madness. Wouldn't people enjoy a jug of Sherry Cup shared with friends? rather than some devious marketing ploy to shift units? Cheers! George

Well, maybe they waited until your back is turned. The flavour of the mint comes from the oil in the leaves, and not from mashing up the vegetal structure of the leaves. The essence of the mint is best extracted with just enough force to make the leaves bleed. So you see, it is not nonsense, you just don't understand it. If you are going to shake your Juleps, there isn't really any need to muddle the mint leaves, as the ice will bruise the leaves plenty enough. Cheers! George

Just wondering who is using Borage in their mixed drinks? Cheers! George

Is there not a reference somewhere about drinking the blood of one's enemies out of cups fashioned from their skulls? Shakespeare? Mayan legend? Something? Sounds like righteous solid vengeance to me.... ← There is nothing about drinking blood in this book, and the author restricts himself to the drinking habits of Celts and Anglo-Saxons. As for the Mayans I think they preferred to drink Chocolate.

I think a disdain for America in general was common in England at the time. Try Martin Chuzzlewit, for instance. ← Some things don't change.

With what do you whack it? ← I use a spanner (monkey wrench).

You mean you don't already? A domestic freezer filled with old ice-cream containers (filled with water).

Just remembered a variation of the Mint Julep that I came up with in 2004 (Riverwalk): Ginger and Lemongrass, Mint Julep. (Needs a catchier name, rather than the above genus-type descriptive name!-) 2 1/2 shots of Makers Mark, 1 shot Ginger and Lemongrass Cordial 6-8 Mint Leaves (fragrant), Add the Mint Leaves and Cordial to a 12oz tall glass, gently bruise the mint. Fill the glass with crushed ice. Add the Bourbon. Garnish with a mint sprig. two straws. Cheers! George

click here This is an interesting book, with details about skulls being used as cups. The author seems to have a disdainful opinion of American drinks, was this a widely felt opinion in England at the time? It is also good to listen to the mp3 of the book while you read, voice recognition is an interesting thing!-) Cheers! George

A Mixology Monday about Tequila drinks is a lot harder than it looks. Ey Caramba! So few good tequila cocktails. Though I have ended up settling on the Tequila Cosmopolitan as my choice of entrant. Cheers! George

This is where all the bad drinks go to die!-)

CocktailShows Dot Com

Well, here is my youtube channel: I am sure others will chime in with their youtube channel addresses. Cheers! George

Even with 3 ounces of Bourbon? We are talking about a Julep here.

Strange. I haven't found any references to muddling mint into a paste on the internet. Perhaps you are assuming that "muddling" a cocktail is the same thing as using a pestle and mortar, whereby you reduce the ingredients into a paste. This exposes the flaw in most recipes, people try to be concise, and not over complicate, but it is times like this when exactness is needed. The best methods, that I recommend, to get the best of your mint into your juleps, are as follows (use just one method): 1. soak some mint leaves in the bourbon you will be using for the Juleps. Remove the mint once the bourbon is really (24 hours, or less). 2. soak some mint leaves into some freshly prepared sugar syrup (if there is still some warmth in the syrup, then I find this is better than cold syrup). 3. Slight bruising of the mint using a muddler, gentle tapping with the implement will be enough. Do not let the mint leaves tear or become disfigured, usually caused by grinding with the wood. 4. Just place the mint in the glass, and add all other ingredients, along with the crushed ice. Then mix the concoction, either by shaking it, or by churning with the flatend of a professional barspoon (the one with the flat disc on one end, and a rifled shaft). Some Julep recipes list granulated sugar, but surely it has to be syrup for a Julep. Has anyone tried blending bourbon, homemade mint syrup, and crushed ice? It would still be a Julep right? Decorate with mint sprig. Hell you could even throw in some fruit before blending. It could be bigger than the Banana Daiquiri or Strawberry Margarita? Papaya Juleps? Durian Juleps? the possibilities are endless

Its a good thing that you thought to ask!-) Never muddle mint into a paste, for Juleps or Mojitos, the Mint leaves just need to be gently bruised, to release the flavours. Remember its a cocktail not pesto!-) I don't think I need to recommend any more recipes, as there are plenty in this thread already.