ThinkingBartender

I was more concerned with the method rather than the actual bitters. The particular bitters used should be constant in each recipe. I know anything about the Boker's making of the Bitter Truth guys, but there was someone recently on Drinkboy who had analysed Abbott's Bitters. But I am sure you are aware of this.

Might I suggest that you compare an Old Fashioned to a Whisky Cocktail prepared the Jerry Thomas way (shaken and all that). Cheers! George

It might also be worth mentioning that Grand Marnier was Embury's favourite Liqueur.

The Larchmont is just a Daiquiri with a splashette of Grand Marnier, which is not too dissimilar to a Golden Gloves type Daiquiri, which is a Daiquiri with a splash of Cointreau. I have always thought that a Daiquiri Naturel benefits from a lick of orange oil, from the orange twist.

Well thats the last time I trust the info on the Absolut Drinks database So it was Grand Marnier; and a little less Sugar than I thought. Isn't there a cocktail similar to the Larchmont called a "Golden Gloves"? But that uses Cointreau doesn't it? Cheers! George

Campariano Winner of the 2006 UK Campari Competition. Created by Ivan "Slon" Chutorskich Recipe * 25ml Campari * 25ml Cranberry Juice * 20ml Passionfruit Puree * Dash Angostura Bitters * Dash Frangelico * Whole Passionfruit squeezed into glass Shake with Ice, and then pour into Tall Glass; top with Sparkling Lemonade; Garnish: Physalis fruit, open the leaves, deep the fruit in Sugar Syrup, than into sugar, put on the top of the drink upside down, so it looks like the sun!

As Ted Saucier simply lists "Chartreuse", how do we know he meant green chartreuse and not the yellow type?

From Drinkboy.com: http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=94 "It was in the process of searching though the Jones book recently that the Last Word cocktail was re-discovered by the bartenders at the Zig Zag Cafe, and it has been one of their more popular drinks ever since."

From my searches of "ancient" newspapers, I have put together this list of Falernum Cocktail, all of which have won cocktail competitions: I haven't translated the recipes in ml or oz, they are presented as I found them, with no preparation or serving glass specified. 1965, "Cognac Misty", Albert Carillo. 1 oz Cognac, 1/4 oz Orange Curacao, 1/4 oz Cointreau, 1/4 oz Falernum. 1954, "Frosty Dawn", Albert Carillo. 7 parts Puerto Rican Rum, 2 Parts Falernum, 1 part Maraschino, 1 oz Orange Juice 1969, "Golden Wave", Jose C. Yalco. Rum, Triple Sec, Falernum, Pineapple Juice, Lemon Juice. 1973, "Cogna Perino", Anthony Cordero. 1 oz Cognac, 1/2 oz Creme de Banane, 1/2 oz Passionfruit Syrup, 1/4 oz Falernum, Dash Frothee, Juice from 1/4 Orange. Does anyone else have recipes from the past which include Falernum? Cheers! George

As this is the Last Word thread, I feel it is the place to mention the two books which mention said cocktail: * "Bottoms Up," by Ted Saucier, 1951. * "Jones Complete Barguide," by Stan Jones, 1977. Would anyone be able to post the actual recipes and instructions from both books? Thanks! George

Here is a quote confirming my worst fears! http://www.findarticles.com/p/articles/mi_...20/ai_n15851433 "Salvatore Calabrese 50, was born in Maiori, Italy, where his bartending career began at the age of 11. He moved to London in 1980, where he presided over The Library Bar at the Lanesborough, before launching Salvatore at Fifty (which he co-owns). He is widely regarded as one of the world's best barmen." So I guess Salvatore is 51 now, compared to DeGroff, who must be 58.

Hey Danne, If you want useful books that will aid you in years to come, then remember to go for books which are about purely spirits and also liqueurs. Simply memorising recipes from every book never works. And here are 3 books that I thoroughly recommend: Appreciating Whisky, Phillip Hills The Book of Classic American Whiskeys, by Mark H. Waymack, James F. Harris The Book of Tequila, by Bob Emmons Cheers! George

You could always try my "Grappacino"... * 50ml Grappa * 10ml Amaretto * 10ml sugar syrup * 1 short, strong espresso Pour all ingredients into a shaker, and then add the ice. Shake hard, and then strain into a chilled cocktail glass. Garnish with 3 coffee beans, placed into the centre of the drinks surface, and arranged into a flower petal formation. Cheers! George

Erik: The Sauce guides have been re-named Difford's Guide. http://diffordsguide.com/ Cheers! George

It is strange when recipes say "for 6", as when I have bartended large groups have tended to order completely different drinks, so they can all sample the different drinks. Kinda like what people do at restaurants. Is this an un-tapped market? 6 friends, 6 drinks, split the 6 drinks between 36 smaller glasses, so that each person has 6 sipper sized cocktails. All the taste, none of the germs.

How is it possible to comment on the largeness of something and use such a tiny picture to go with it?

That one looks like it could do with some eggwhite.

Thank goodness for that, it would have beaten my Irish friend's tale about serving pints and smoking behind the bar, all at the age of 14.

Calabrese sticks with the old rumours about cocktail history, he isn't really cutting edge like Wondrich or Haigh; but with 9 books and oddles of cash, he doesn't need to be. I do recommend the other "Classic:" books, i.e. Classic Vodka, Classic Gin, especially for noobs.

kvltrede: The article you linked to is entitled "Salvatore at Fifty", yet further into the article it states that he has spent 39 years in the industry. Please don't tell me he doesn't count watching his uncle making limoncello when he was 11 as the day he knew that he wanted to work in a bar.

Wow. I am suprised that Calabrese doesn't have a chest full of medals especially made just for him; all alluding to just how fantastic he thinks he is. Calabrese gets the big thumbs down from me.

Erik, Do you suppose that the sugar in the cobbler is there to make the drink sweet or to re-balance the liquid due to its ice-cold temperature. My thinking behind this is that things taste more bitter the lower their temperature. Cheers! George

Heres a good quote to put on a cocktail menu: "Zanesville Courier," 26th August, 1853 "A sherry cobbler! Bacchus! what a luxury. I believe Satan suggested the thought to me."

I could be persuaded to say that, as long as you meant "cocktails" as being a single serving mixed drink. Cheers! George

I didn't actually say that, although I did say that the Vodka Espresso is little more than an a la minute coffee liqueur. Also, Cock-tails were frequently sold by the bottle. Punch was served by the bowl-ful, as well as by the bottle, and was then whittled down to single servings. Cheers! George