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Everything posted by ThinkingBartender

  1. 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. 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
  3. 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.
  4. 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
  5. 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.
  6. is Bourbon George. And vice versa.

  7. is Bourbon George. And vice versa.

  8. 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.
  9. XYZ

    Thanks David! Apparently Patrick Gavin Duffy's The Standard Bartender's Guide (1934) also has it too. Cheers! George
  10. 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
  11. 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
  12. Stomping Through the "Savoy" (2009–)

    From The Young Housewife's Daily Assistant, 1862. So it is basically Gin Curacao? or is it?
  13. (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)
  14. (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.
  15. (Not So) Simple, Flavored, & Spiced Syrups

    Phew, I found the reference I was referring to.
  16. (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
  17. 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.
  18. 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
  19. The Daisy

  20. 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
  21. Wildflower

    Wildflower 35 ml Sazerac Rye Whiskey 15 ml Apricot Brandy 10 ml Fresh Lemon Juice 5 ml Demerara Sugar Syrup 6 Raspberries Muddle the Raspberries and Syrup in one half of a cocktail shaker, though not too hard as you do not want to burst the seeds of the berries (this adds a bitterness to the drink); Add the remaining ingredients along with plenty of ice cubes; Shake and then fine-strain, through a tea-strainer, into a chilled cocktail glass; Garnish with a lemon twist. Keywords: Cocktail, Intermediate ( RG2127 )
  22. Cobblers

    Quibbler is just as good a word. Plus it scores more in Scrabble. Glad that you liked it. What I meant with my criteria is what I think is best, at this current moment in time, for a Cobbler, as made by me. I do not feel that I have access to the "right" Sherry to use for the Sherry Cobbler.
  23. Cobblers

    If a drink has citrus juice or bitter then, in my eyes anyway, it can never be a Cobbler. I am also working on Crustas, and I am wondering what the Crusta is called without the sugar rim. Cheers! George
  24. Cobblers

    The lemon twist is entirely optional as, depending on the spirit used, it can be a good thing or a bad thing. I did experiment with lime twists and orange twists. In fact I am working on using muddled lime twists in a Gin Cobbler. I definately think that using a liqueur is a good thing with the Cobbler, though I am using Emburys opinion purely because it agrees with my own view on the drink. I definately feel that the use of crushed ice is compulsary, though the method of preparation is open to personal taste, my own preference being to churn the ice in the style of a swizzle (once again agreeing with Embury, but that too is because it agrees with my own view). That is true. But I think that this is partly due to the Cobbler being an afterthought in most cocktail books (though this is a big assumption). The Cobbler was meant to be very popular in its time, so I assume that was because it was good. I haven't really experimented with Sherry or Portwine thus far, but I will eventually. I am a spirit man myself, so this probably/ definately has something to do with it. My criteria, for a Cobbler are: 1. Spirit only. Preferably American Rye, or Cognac. 2. Crushed Ice. 3. Churned, rather than rolled or shaken. 4. Addition of a complementary liqueur (peach, apricot, fig, etc). 5. Muddled Citrus Twists, the best suited to the spirit; Or none at all. 6. Garnish is discretionary; My taste is for simple, though a huge abundance of berries would be agreeable too. 7. Must be served in a glass with thin sides, so as to facilitate the appearance of frosting on the glass. 8. Sip straws are optional. Cheers! George
  25. Bramble drinks

    Having worked with Dick Bradsell, I can tell you that Mr. B didn't muddle blackberries in his bramble. Cheers! George