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Posts posted by ThinkingBartender

  1. 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.

  2. 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?


    George Sinclair

  3. 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?


    George Sinclair.

  4. Doesn't Beefeater produce an orange gin? (Not that it's necessarily any good...)

    From The Young Housewife's Daily Assistant, 1862.

    924. Curacao.

    To make half a gallon, have ready the following ingredients:

    --Five Seville and six tangerine oranges, two lemons, one pound and a half of fine sugarcandy, in powder, and three pints and a quarter of French brandy. Peel the oranges and lemons with a sharp knife, only taking off the yellow part; squeeze out the juice, and strain it through muslin; put the peel, juice, sugarcandy and brandy into a half gallon spirit jar; cork it closely, and let it remain for three weeks; shake the bottle frequently; strain, and put it into long-necked glass bottles, cork securely, and keep it a year or longer before using.

    925. Orange Gin.

    Follow the preceding receipt, omitting the Tangerine oranges, using gin instead of brandy, and barley sugar instead of sugarcandy.

    So it is basically Gin Curacao? or is it?

  5. Of course, he could have shaken the drink a bit longer and got the extra dilution that way, but that's neither here nor there. What's interesting to me is that one ounce of 1:1 simple does not have the same amount of sugar as a half-ounce of 2:1 simple.  A half-ounce of 2:1 simple contains around 14 grams of sucrose.  An ounce of 1:1 simple contains around 17.75 grams of sucrose -- 26% more.  In real terms we're only talking about 3.75 grams of sucrose difference, which is relatively small but perhaps significant.

    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)

  6. I guess I'm missing something. Where does he say that we should bulk up cocktails by adding simple syrup? There's a comment about making sure that the sour palate of the bartender isn't used as a model for the sweeter palate of the customer -- is that what you mean by "bulk up"?

    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.

  7. Hi All, :biggrin:

    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."



  8. Good Evening. :biggrin:

    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?



  9. 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.


  10. Well, 2 out of 3 in the Savoy Cocktail Book...


    Gin Daisy

    The Juice of 1/2 Lemon.

    1/4 Tablespoonful Powdered Sugar.

    6 Dashes Grenadine.

    1 Glass Gin.

    Use long tumbler. Half fill with packed ice, stir until glass is frosted. Fill with Syphon Soda Water, put 4 sprigs of green mint on top and decorate with slices of fruit in season.

    Whisky Daisy.

    Use small bar glass.

    3 Dashes Gomme Syrup.

    The Juice of 1/2 Small Lemon.

    1 Wineglass Bourbon or Rye Whisky.

    Fill glass 1/3 full of shaved ice.

    Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer Water.

    Santa Cruz Rum Daisy

    Use small bar glass.

    3 or 4 Dashes Gomme Syrup.

    2 or 3 Dashes Maraschino or Curacao.

    The Juice of 1/2 Small Lemon.

    l Wineglass Santa Cruz Rum.   

    Fill glass 1/3 full of shaved ice.  Shake thoroughly, strain into a large cocktail glass, and fill up with Appollinaris or Selzer Water.

    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!


  11. 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 )

  12. Nomenclature aside, I tried George's Rye "Cobbler" and let me just say this: That was one of the few times I made the same mixed drink twice in the same weekend.  Lip-smackingly good.

    In light of this thread (no offense to slkinsey, who is technically correct), I suggest calling it a Rye Quibbler.

    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.

  13. Is every crushed ice drink that includes neither bitters nor citrus juice a Cobbler?

    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.



  14. George, I'm trying to pin down exactly what your conception of the cobbler is.  It seems like you're using as your basis something like: base spirit, liqueur, sugar muddled with lemon twists and crushed ice.

    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).

    This seems like it's going in a rather different direction from the cobblers with which I am familiar, and which seem to reflect the heyday of the cobbler, which were not made with distilled spirits at all but rather with a base of wine (either fortified or not) together with sugar, copious fruit (sometimes shaken together with the ingredients but always ornamenting the glass) and crushed ice.  One sees the occasional recipe for a cobbler with spirits, starting with JT's whiskey cobbler.  But this always struck me as a perfunctory add-on consisting of a simple repetition of the sherry cobbler recipe with a spirit base rather than the usual wine base (and resulting in a ridiculously large amount of spirits).  More to the point, while one sees the occasional rare recipe for a spirit-based Cobbler, one never reads of anyone drinking one.

    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.

    All of which is to say that I'd be interested to hear your basis for what you think constitutes a Cobbler.  For me, the things that make a Cobbler a Cobbler are (1) the crushed ice; (2) a (fortified) wine base; and (3) lots of fresh fruit, some of it lightly muddled, but always plenty to ornament.  I could see making an Icewine Cobbler or an Amaro Cobbler or a Vermouth Cobbler, but somehow a Whiskey Cobbler seems like a Julep without the mint.  Is every crushed ice drink that includes neither bitters nor citrus juice a Cobbler?

    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.



  15. On finally having the pleasure of meeting Doctor Cocktail on his last visit to London, England, I presented Ted with my "latest invention" a Rye Cobbler. Yes, I know it is not my invention, but rather it is a re-interpretation of the often-overlooked Cobbler catergory. Both I and the Doctor were taken with just how good it was. I have thusly decided to pursue the furtherment of the Cobbler.

    The first recipe is the one I presented to Doc Cocktail, the others are what I came up with afterwards:

    Rye Cobbler.

    35ml Sazerac Rye Whiskey,

    10ml Creme de Abricot,

    1 sugar cube,

    2 lemon twists.

    Dash of soda-water (club soda).

    Muddle last three ingredients in the bottom of a rocks glass; Add the Rye

    whiskey and the Apricot liqueur; Fill the glass with crushed ice; Churn the

    drink thoroughly then top with more crushed ice; Garnish with a curled lemon

    twist, plus two short sip straws.

    Elderflower & Bisongrass Cobbler.

    35ml Zubrowka.

    15ml St. Germain Elderflower Liqueur.

    1 sugar cube.

    2 lemon twists.

    Muddle the sugar and both lemon twists, along with a dash of sodawater, in the

    bottom of a rocks glass; Fill the glass with crushed ice; Add the Zubrowka and

    the St. Germain; Churn the ice with a barspoon; Top up the glass with crushed

    ice; Garnish with a shredded lemon twist.

    Tequila Cobbler.

    35ml Herradura Reposado Tequila.

    15ml Creme de Peche (Peach Liqueur).

    1 sugar cube.

    2 lemon twists.

    Muddle the sugar and both lemon twists, along with a dash of sodawater, in the

    bottom of a rocks glass; Fill the glass with crushed ice; Add the Tequila and

    the peach liqueur; Churn the ice with a barspoon; Top up the glass with

    crushed ice; Garnish with a shredded lemon twist.

    So do I arouse anyones interest in pushing the Cobbler catergory back into the limelight?

    A Cobbler is much more than spirit, sugar and crushed ice. Or at least I think so.



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