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Everything posted by ThinkingBartender

  1. ThinkingBartender

    Planters Punch

    Edwardsville Intelligencer, 12th December 1922. "The old Planters Hotel, for many decades an institution in St Louis". Is there any evidence of a rum drink being popular in St. Louis? NEW YORK TIMES, 8 August 1908 "PLANTER'S PUNCH" * This recipe I give to thee, * Dear brother in the heat. * Take two of sour (lime let it be) * To one and a half of sweet, * Of Old Jamaica pour three strong, * And add four parts of weak. * Then mix and drink. I do no wrong-- * I know whereof I speak. Cheers! George
  2. ThinkingBartender

    The Sazerac Cocktail

    Admin: Split from the discussion of Peychaud's Bitters. Traditionally you are supposed to use rye whisky in a Sazerac, and by this I mean American Rye Whisky (which is a minimum of 51% rye, whereas Canadian Rye just has to APPEAR to have rye, and has no legal minimum requirement). A quick search of the Internet reveals many recipes for the Sazerac. I am at a loss to explain the confusions over this simple matter. Sazerac.com is the place to go, it’s as simple as that, plus they even answer their E-mails. Erroneous recipes seem hell-bent on shaking the life out of this classic cocktail, when it is meant to be stirred. There are some fine establishments in the city of New Orleans that do indeed shake their Sazeracs, but shame on them. Somehow these propondencies for error end up on the Internet, and one thing leads to another, and people start believing that this is the correct way to do things. I have even seen a link to the official Sazerac website on a web page containing a very incorrect recipe. Even bartenders and journalists in the great city of New York are mistaken: ”I was sitting at the bar at Pastis, and ordered a Sazerac. The barman muddled wedges of lemon with pink Peychaud bitters and sugar. He scooped ice into the glass; poured over bourbon; shook it so quickly his arm was a blur, shattering the ice into flinty pieces; and strained the drink into a Pernod-stained glass. It was a great drink, sharp and sweet, with a stiff kick punctuating each sip.” -May 23rd 2001, The New York Times. Error seems to plague the majestic Sazerac. Even some well-respected bartenders make their Sazeracs incorrectly, topping off the glass with plain water, or soda. How the Sazerac Cocktail Came to Be In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended eggcup as a measuring cup or jigger, then known as a “coquetier” (pronounced “koo-kay-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born! By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added. In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, “Herbsaint,” a pastis, was made according to a French recipe; “Herbsaint” was so named for the New Orleans term for wormwood - “Herb Sainte.” In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe. Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey - or - Buffalo Trace Kentucky Straight Bourbon Whiskey. ’Official’ Sazerac Cocktail Take two heavy-bottomed 3 1/2-oz. bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, swirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavour. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink. Cheers! George
  3. ThinkingBartender

    The Moscow Mule: Mugs, Recipes

    Hi All, Can anyone verify the authenticity of Copper Mugs as part of the Moscow Mule Legend? My suspicion has been raised by seeing an advert in a Reno, Nevada Newspaper from 1947. The Piccadilly Bar. What a kick --- The Moscow Mule The "Moscow Mule" is now in Reno! Originating at the Cock 'N Bull, Hollywood's most famous English type tavern, this unusual refreshment has become so popular it has even been featured in LIFE. To do justice to its unusual and tantalizing taste a special 12 ounce copper mug was created. An exclusive feature with THE PICCADILLY. (photograph of copper mug) Exclusive feature means unique feature right? And the wording of the "To do justice..." part is interesting. I know that Oscar Heimo (1945) stated that the Moscow Mule was served in a mug, but did anyone actually state a copper mug before? Does anyone have access to this LIFE magazine? circa. 1947. Cheers! George
  4. Pink Chihuahua. (Dick Bradsell, 2010) 50ml Altos Blanco Tequila, 25ml Fresh Lime Juice, 20ml Orgeat Syrup, 25ml Freshly Squeezed Pomegranate Juice, 10ml Eggwhite, Shake with Ice, then strain into a Cocktail glass; Garnish with a lime wedge.
  5. ThinkingBartender

    Dick Bradsell Cocktail Videos

    Here are two videos of Dick Bradsell, making two of his personal cocktail creations; The Bramble. and The Vodka Espresso. George
  6. Is this the earliest occurence of Bitters in a Whiskey Sour? A publication published by Angostura themselves, it must be added. Trinidad Professional Mixing Guide, 1949. Whisky Sour. 3 generous dashes ANGOSTURA aromatic bitters, 1 1/2 oz. Rye or Bourbon Whisky, 3/4 oz. Lemon Juice, 1 teaspoonful fine granulated Sugar. Frappe and strain into Delmonico glass prepared with a slice of Orange and a Cherry. Are there earlier references for Angostura Bitters in a Whiskey Sour? Cheers! George Sinclair
  7. ThinkingBartender

    History of Cooperstown Cocktail?

    There is a well-known British cocktail called the "Cowboy Martini; Which was created by Dick Bradsell. This drink derives its name from Robert Vermiere's assertion that cowboys drank their martinis with mint in them. Cowboy Martini/ Cowboy Hoof Martini. 75ml Gin 5ml sugar syrup 2 dashes of orange bitters 4-5 mint leaves Shake hard with Ice, then fine-strain into a Cocktail glass; Garnish with an Orange Twist. The Gaucho chain of 11 UK Argentinian Restaurants lists a Pata de Vaqueros on its cocktail lists; It is exactly the same as the Cowboy Martini.
  8. ThinkingBartender

    Bloody Mary

    Over the years I have had a very shakey relationship with the Bloody Mary, and by that I am not referring to its reputation as a morning after remedy. Too many times I have constructed Bloody Marys for customers while thinking, why are they drinking vodka with tomato juice? Regardless of how many "Ultimate" Bloody Mary recipes I have sampled, I have never quite been impressed by them; The reason for this ambivalence was never apparent until very recently; It was the wateryness of the mixture, and its increasing wateryness as it sat on the bartop. My "masterstroke" was to simply remove the ice, and thus the water, from the equation. Chill the vodka, and chill the tomato juice; And then the drink is at the correct dilution from start til finish; Your only concern will be the temperature of the libation; But will it last that long in the glass when the drink is consistently good, rather than evolving into a watery fruit juice? Bloody Mary. Into an empty rocks glass: Finely dice two slices of cucumber and a cocktail gherkin, then pile it into a rocks glass. Add a heaped tablespoon of Nando's Peri-peri sauce, and 6 dashes of Worchestershire Sauce; And then squeeze the juice of half a fresh lime into the glass, Add salt and pepper to taste; 35ml of chilled/ frozen vodka; Top with chilled Tomato juice, Stir thoroughly with a teaspoon; Serve. Note: There must be no ice, and no straws for this drink; A teaspoon is allowed. There are even more refinements to be made to this recipe, and this is best applied to jugs/ pitchers of the stuff; The tweaks to be recommended are freshly grated horseradish, celery salt, and finely diced celery. So what recipes for Bloody Marys do my fellow Egulleteers feel are worth recommending? Cheers! George Sinclair.
  9. is Bourbon George. And vice versa.

  10. is Bourbon George. And vice versa.

  11. ThinkingBartender

    What to call the genre of new cocktails?

    A "more rounded opinion" as opposed to being obsessed with vermouth, bitters, and old recipes. IMHO There is more to cocktails than the 19th century. It is meant to be taken light-heartedly, so do not be overly offended, dear boy.
  12. ThinkingBartender


    XYZ. 1/4 fresh lemon juice. 1/4 Cointreau/ triple sec. 1/2 white rum. Shake with ice, and then strain into a chilled cocktail glass. Does anyone know when this recipe was first published/ invented? Cheers! George Website: http://sites.google.com/site/bourbongeorge/ Facebook Group: http://www.facebook.com/group.php?gid=53841759335&ref=mf http://www.facebook.com/BourbonGeorge "The secret to creativity is knowing how to hide your sources." - Albert Einstein.
  13. ThinkingBartender


    Thanks David! Apparently Patrick Gavin Duffy's The Standard Bartender's Guide (1934) also has it too. Cheers! George
  14. ThinkingBartender

    What to call the genre of new cocktails?

    For those people who are obsessed with vermouth, bitters, old recipes: Tweaked Classics, Nouveau Classique, Classically Inspired Cocktails. For those people who have a more rounded opinion on cocktails/ Mixed Drinks, with an understanding of the past, present, future: Short Drinks Long Drinks
  15. ThinkingBartender

    What's the deal with Blood and Sand?

    Some people say: "I looked at the recipe and thought it was digusting, but when I tried it I was pleasantly suprised!" Why? when I look at the recipe, I see this. 1. equal parts manhattan (no bitters) 2. add another part of cherry heering. These two together sound fair enough, an extra sweet manhattan (of sorts). 3. add a part of orange juice. Where does it look digusting? and to be honest who cares, as there are plenty of other, better drinks out there. hmm! everclear and gatorade! pardee! Cheers! George
  16. ThinkingBartender

    Stomping Through the "Savoy" (2009–)

    From The Young Housewife's Daily Assistant, 1862. So it is basically Gin Curacao? or is it?
  17. ThinkingBartender

    (Not So) Simple, Flavored, & Spiced Syrups

    The extra amount of water in the syrup has the same relative effect as a sweetener by the additional dilution it brings. An extra 15ml of liquid would "smooth out" the drink, correct? (With 15ml being the 1/2 oz extra)
  18. ThinkingBartender

    (Not So) Simple, Flavored, & Spiced Syrups

    As DeGroff was unable to fill the cocktail glass with sufficient volume, using a smaller amount of a more saturated syrup, he thus switched over to using a greater amount of a less saturated syrup; This is what I meant by "bulking up"; He essentially adds water to a drink to increase the visible amount in the glass.
  19. ThinkingBartender

    (Not So) Simple, Flavored, & Spiced Syrups

    Phew, I found the reference I was referring to.
  20. ThinkingBartender

    (Not So) Simple, Flavored, & Spiced Syrups

    Hi All, I notice in the US that the majority of bartenders are using sugar syrup of a 1:1 0r 2:1 nature, instead of a 9:1 gum /gomme syrup style; Its this because it is easier to make? Many moons ago I remember reading that Dale DeGroff liked to use sugar syrup to bulk up his recipes by adding more volume to his drinks; Where is this rationale derived from? Specific books. other bartenders etc. And if anyone has any fab sugar syrup quotes, lets be having them please: Cocktails, How to mix them, by 'Robert'. "Use plain Syrup, that is Sugar Syrup, or even Gum Syrup, in preference to powdered sugar. The Syrup mixes better with the drink. It should, however, be borne in mind that certain drinks are always prepared with sugar, i.e. the old-fashioned cocktail, the Champagne Cocktail, the Collins', etc." Cheers! George
  21. ThinkingBartender

    Breaking Ice in the Hands -- Why?

    Good Evening. Why are bartenders breaking ice cubes up in their hands believing it to be an authentic way of preparing cocktails? I have yet to see a reference to any ye olde tome saying that it is okay to manually handle ice at any time. However places like Milk and Honey, Pegu Club etc are grabbing ice cubes with their hands and then thwacking said ice with an implement. Why do they do this? Is their any historical basis for this practice? In Robert Vermeire's book (which I am thoroughly enjoying by the way), he uses "Broken Ice" in most, if not all, of his drinks; But he does not say "Broken Ice Cubes". Looking through his list of recommended bar equipment he lists an ice pick, which would be used for breaking up big old blocks of ice. Why would he break up this ice again (in his hands), when he could break it down to the required size when he is chiseling the main block of ice? Vermiere doesn't advocate the use of greasy mitts in the breaking of ice, quite the opposite...fork and spoon for fruit???? Where does the practice of breaking ice up in ones hands originate from? Is it laziness? Or just bad practice that no-ones picked up on? Supposed leading bars using their hands to hold ice is laughable, have they never heard of a lewis bag? Personally I think it is unprofessional to break ice this way. Does anyone want to explain/ justify this practice? Cheers! George
  22. ThinkingBartender

    The Michelada

    I was working with some mexicans and they used to make Micheladas, and their recipe was just corona, fresh lme with salt on the rim. They made me a different drink called a Cubana, which was tabasco, worchestershire sauce, lime and corona, with a salt rim.
  23. ThinkingBartender

    The Daisy

    The most interesting thing about these three recipes is that the Gin Daisy contains Grenadine, and is thus red, while being served WITH crushed ice, and the last two are non-red and merely prepared with crushed ice. The non-red Daisy predates the red version. I am just looking for the versions of the Daisy that are served "frappe" as opposed to merely being prepared with crushed ice. Cheers! And Thanks! George
  24. ThinkingBartender

    The Daisy

  25. ThinkingBartender

    The Daisy

    Can anyone tell me of any references to the Daisey cocktail being served on crushed ice before 1952? It seems to me that Irwin Cobb is the only one, but is this so? Cheers! George