ThinkingBartender

Maybe you should just take some dice into a bar, roll them and see what you get. Cocktail Roulette.

Yes. ← Thanks.

Well the "Barflies and Cocktails" book is from 1927; Does this book have the Monkey Gland in it?

Okay, let me expand the question. How do you date any of the editions of Harry MacElhones books?

Can anyone tell me the date of publication for the 11th edition of Harry MacElhone's ABC of ABC of Mixing Cocktails? Failing this, can anyone give me the dates for the 10th and 12th editions of the same book? Basically I am trying to track down the first citation for the Monkey Gland in a Harry MacElhone publication. Any help? Cheers! George

From what I can tell from the Alibris listings, it appears the version published in 1976 may have been the one where the recipes were re-arranged. "Updated and expanded to include drinks and mixing techniques as yet undiscovered at the end of the Roaring 20s." So, while the current one is an almost exact facsimile of the original edition, the one published in the 70s may not be. Or it may be a reproduction of the second edtion. Be cool to track down a copy of the second edition Robert mentions on the DrinkBoy forums... ← It was a copy of the 1976 edition of the Savoy that I was flicking through recently, it didn't seem that good. There seemed to be a mish-mash of style, measurement-wise, even on the same pages, referring to variations of the same drink. Very odd.

WHAT IS THE HARD SHAKE? Shaking is a method of combining and chilling cocktail ingredients by shaking them together with ice. This is especially good for mixing a number of ingredients varying in difficult to mix consistencies such as cream, egg whites and syrups. Although the style of shaking may differ depending on the bartender, the common objective is the same, that of mixing and chilling. However, there is another objective involved aside from the above mentioned that differs from cocktails made from stirring, that of making smooth cocktails by softening the ingredients and alcohol. This has led to my inventing of the method I call "Hard Shake". Let's suppose that the elements of liquor are in the shape of a square. In general, most would envision shaking as method of trimming and rounding the four-corners of it. However, I envision the process as the "square shaped" liquor swelling in a circular fashion, through mixing it with the bubbles. The bubbles would act as a cushion preventing one's tongue from direct contact with the harshness of the ingredients and liquor, leading to a smoother taste. As each of the liquor's elements comes together, the result is an added taste as well as fine-grained bubbles. This is ultimately what I strive for with my "Hard Shake". An Encounter with the "Hard Shake" It is really quite perplexing that the final taste of the bartender's finished product differs from bartender to bartender even though cocktails essentially consist of the same ingredients and are made using more or less the same recipes. Since becoming more and more aware of this, I have experimented with various methods for mixing cocktails, as nothing pleases me more than to make cocktails that my customers will enjoy the taste of. As a result I have discovered that by shaking the shaker with all my might results in bubbles of finer-grain consistency. My customers have pointed out that the very flavor of the alcohol in my cocktails is much milder, and I attribute this to the fine, velvety bubbles that form from the "Hard Shake" method. This has become an important theme of my shaking method. I continue to strive to make the very best cocktail and have altered my shaking style over time. I believe that bubbles cannot be effectively created through mere ordinary shaking. Accordingly, I have come up with a complex three step shaking method that involves snapping of the wrists, and twisting the shaker while holding it in a slanted position. I have created the "Hard Shake" prototype from this (see diagram). I have been wrestling with different methods for creating a more complex cocktail flavor and have found that the larger the shaking movements are, the less complex it becomes. It is difficult to combine but easier to chill. Also, the bubbles that form are also different. My present shaking style has resulted from much effort to create a more efficient shaking style. Ascertaining Successful Utilization of the "Hard Shake" Method Since Shaking uses ice, although chilling is rather simple, mixing ingredients can be extremely difficult. A presupposition of the "Hard Shaking" method is that various ingredients can be hard-to-combine when utilizing it. "Hard Shaking" with no technique involved will result in a diluted, watery cocktail due to the ice within the shaker melting too much. However, when properly combined, the melted ice within the shaker will blend with the ingredients. A clear sign of a poorly combined cocktail using the "Hard Shake" method is a diluted cocktail. The only way to ascertain whether the "Hard Shake" method has been performed properly is by drinking the final product and judging it yourself. A diluted taste means that the ingredients and the ice have not been properly mixed. Another sign of a well shaken cocktail is the forming of a whipped cream-like frost gravitating towards the top of the cocktail. Optimal Ingredients for the "Hard Shake" Certain ingredients will more easily bring out the strong points of the "Hard Shake" method. The best of these ingredients is cream. When cream is shacked as hard-to-combine, a whipped cream-like substance forms. It is a very suitable ingredient for practicing the "Hard Shake" method and it produces another taste sensation that cannot be found using other shaking methods. Although citrus fruit juices, especially lemon and lime, also bring out the strong points of the "Hard Shake" method, the bubbles they produce are only regarded as normal bubbles. Sustaining the bubbles will result in a more well-balanced sweet and sour as well as mild taste. There are brands that are fit for and not fit for creating a proper base for the cocktail. After cocktail ingredients are broken down within the shaker, they are then all mixed and combined, coming together as one. Accordingly, a finished drink needs a brand that will demonstrate a certain uniqueness and one that will leave an impression on the base. Such spirits are demanded from cocktails made using the "Hard Shake" method. However, it is very difficult to judge this until the >Hard Shake" process is complete. Even if you use firm ingredients, there is always the chance that they may be too strong and damage the base. It's hard to tell whether this is ultimately due to the ingredients or due to over-shaking. Examples of some suitable and durable ingredients for "Hard Shaking" are Gordon's for gin, Smirnoff for vodka, and Bacardi for white rum (there are of course other suitable ingredients). I would like to select ingredients that will retain their consistencies even when bubbles are formed. Fine Grained Ice Floating atop the Cocktail. Utilizing the "Hard Shake" method will result in fine grains of ice forming within the shaker. After pouring the cocktail into a glass, these grains float to the surface of the glass. I have discovered that adding this ice to the cocktail enhances the taste and further chills it. This discovery is nothing more than a by-product of the "Hard Shake" method. An extra feature of the "Hard Shake" method is that these fine grains of ice will also form by turning the shaker completely upside down. However, you will not be utilizing the "Hard Shake" method properly if you only focus on forming these fine grains of ice. Although the ice circulates within the shaker, it will ultimately just hit against the bottom of the shaker and break into small pieces. In the end, each piece of ice must be shaved down by strongly shaking the shaker. If performed properly, circular ice will form within the shaker. This may be the best way of ascertaining successful utilization of the "Hard Shaking" method. Kazuo Ueda

Thanks for the link. I remember hearing about it a few years ago. Its definitely skilful, but it seems pointless (as in spherical!-) Does the person it is for have to pre-order a certain number of glasses of whisky to make it worth the bartenders while? Cheers! George

Except that, as Erik said, neither of the bombs was named that. ← Curse my late night reading eyes!!!

I thought of that, too, George. But, the Bomb that was dropped on Hiroshima was named "Little Boy" (Nagasaki was "Fat Man"). Also, they weren't dropped until 1945. ← But you are using a modern edition of the Savoy, are you not? So it could be the bomb.

Any idea why this drink is named "Big Boy"? Is it named after one of the A-bombs that were dropped on Japan?

I think that every bartender, unless they are really bad, regularly get some customers coming up raving about how they are the best bartender in the entire universe, and that their drinks are the best they have ever, ever tasted. By old-fashioned method, I assume you mean the Dick Bradsell method; ice, stir, booze, stir, ice, stir, booze, stir, ice, stir. This is not the authentic way of making an old-fashioned, but try finding an English mixologist/ bartender who doesn't do it. Rum Old-fashioned were last years favourite, amongst the Rum-heads anyway. This would be more valid if there were more customers around who could put them to the test. Most London bartenders are too young to appreciate good whiskey, American or otherwise, and so to expect them to make a good Old-Fashioned is not always wise. No, I said that Hoppe wasn't real orange bitters, nothing to do with the balance. If you didn't want bitterness, then you could have just used curacao, as a lot of old whiskey cocktail recipes call for. If you are really progressive and creative, then ask yourself this, what is it you are doing when you stir and stir and stir ice? Dilution, over dilution in most cases. If you got a mixing glass and and prepared a Manhattan (sweet) using the same "stir, stir, stir" method as you employ in the Old Fashioned, you will end up with a drink that is watery, diluted etc. The Old-Fashioned is just a bittered sling, so why not just splash in some still mineral water instead of wearing down the ice by continuously stirring and melting it. I don't think anyone mentioned the first old-fashioned, I was merely pointing out the bad idea of vodka in an Old-fashioned, and also that your vodka old-fashioned with mint is not an Old-Fashioned. Every bartender has very happy, satisfied customers; this is part of the job, otherwise the manager will hire someone else. Bars can get more customers, and make more money by dumbing down their drinks to suit the lowest common denominator. We, as mixologists, are a reaction against this tide of "commerical interest" and "lowest common denomination"; we mix as an artistic endeavour, otherwise we may as well pull pints. I hope that this didn't come across as snooty, but I have a hard time as it is standing up for vodka (especially around this forum!-). And by the way there is nothing wrong with your drink (the mint, orange bitter, pomeranzca vodka one), it just needed to be called something else (for historical purposes). Cheers! George

I think that the problem here is that you don't have the remotest clue of what an Old-Fashioned actually is. The mixture you listed sounds more like a Mint Sling, though I am sure someone else could probably categorise what exactly it is you listed. For a look at what an Old-Fashioned really is look through these links: http://wiki.webtender.com/wiki/Old-Fashioned http://wiki.webtender.com/wiki/Old_Fashioned_Recipes http://www.drinkboy.com/Essays/RenewingAnOldFashion.html I believe it was me that cussed the rather ridiculous notion of a Vodka Old-Fashioned; For good reason. Also, the fact that bartenders are using Maraschino liqueur so much is down to internet forums like egullet, drinkboy, and Webtender; Otherwise that stuff would just be gathering dust in the storeroom. Also, hoppe orange bitters aren't real orange bitters, they are a type of Dutch Snaps (try a shot or two). Cheers! George

Sidecar doesn't fit the bill? Or do you mean something actually invented in America? It's interesting to call the Last Word a classic, since it was only rediscovered as a drink worth making in the past few years. Before that it was no more classic than all the other weird drinks you see in books from the era. I must personally admit to not being the hugest fan of the drink (maraschino rarely does much for me, donno why), but I can see the merit of it regardless. However, did it really 'stand the test of time' the way even the lowly Alexander has? No contest, of course, as to which is the more interesting drink, but I think if you had entered a bar anywhere between 1927 (give or take) and 2007 and ordered an Alexander, you would have gotten something resembling an Alexander. Last word? of course not. Unfortunately Old Fashioneds and Manhattans usually fail this test of classic, but at least the bartender probably has heard of it. Now the Sidecar, that's as classic as anything ever was. -Andy ← Yes, it was meant to be referring to my quest for a prohibition era drink that was invented on US soil. And you are correct with the Last Word it is a modern-classic, from an old book.

Once again "cocktails became popular", once again early 1800s; cocktails were being drunk morning, noon, and night. If thats not popular (as well as dangerous) then I don't know what is. Prohibition was a reaction to the manic-popularity of cocktails and drinking in general in the US. After Prohibition people were drinking worse stuff than they had before, and most of the distilleries had closed down. In addition, I am still looking for a certified Classic cocktail that came out of Prohibition. No luck yet, though the Last Word might be the one I am looking for. Cheers! George

Sorry to be a stickler for details here, but the cocktail's "early days" were in the early 1800s.

After the 1806 definition of the word Cocktail, when did the next one come along? I have found the following definition: Transatlantic Sketches: Comprising Visits to the Most Interesting Scenes in North and South... By James Edward Alexander, 1833. "For the receipt-book let the following be copied:- First, Cock-tail is composed of water, with the addition of rum, gin, or brandy, as one chooses- a third of the spirit to two-thirds of the water; add bitters and enrich with sugar and nutmeg: in sling, the bitters are omitted. - Second, Mint Julep. Put four or five stalks of unbruised mint into a tumbler, on them place a lump of ice; add brandy, water, and sugar. - Third, Apple-toddy, says Mr. Willard, the bar-keeper of the City Hotel, who never forgets the face of a customer, is thus made: Have the fairest apples rolled in brown paper, which wet with water, and then bury them in live embers till they are thoroughly roasted and quite soft; then a fourth part of apples, a fourth part of brandy, a fourth of water, a lump of ice, and the whole to be rich with a fourth part of sugar, makes the agreeable compound. N. B. If there is no nutmeg convenient, a scrape or two of the mudler (wooden sugar-breaker) will answer the purpose." Also, when did the cocktail become an iced drink? rather than a bittered sling. Cheers! George

Can anyone give me the run-down on the history of the Sangria? I have got that it was first introduced to the USA in 1964 at the World Fair. Is it just the wine and fruit that defines a Sangria?

Yeah, guess so. They blamed it on their suppliers.

"According to the e-mail I got from Google".

According to the e-mail I got from Google, the magazine was actually from 1854. This is what the e-mail said: "I have checked the magazine's bibliographic information that we provide and found that the publication date for this specific issue is listed as 1854, which is the same date that appears on the cover of the volume. However, some information provided in the metadata section on Google Book Search may be incorrect. Google receives these data from a variety of sources, including third party metadata providers, which may not have the most accurate and up-to-date information." Oh well, 1803 is still the earliest citation for Cocktail then. Cheers! George

Prior to the 1806 citation there is only one other reference to the Cocktail as a drink; and that is from 1803. The cocktail was an appetiser for breakfast, in most references; and was the same as "taking ones bitters". Cheers! George

If it wasn't for the Falernum, then it would just be a fancy vodka and orange juice. Perhaps it is time for a new Egullet cocktail?

Here is the excerpt, but I haven't able to verify it: The Gentleman's Magazine, 1790, page 109: "We all three went into the dining-room (having first partaken of a cocktail together, as a sort of preliminary appetiser)..." Does anyone have access to this particular volume of the Gentleman's Magazine, numbered 60? I will continue looking. Cheers! George

Eje: Could you share the Clisby Arthur quote? The prevalence of the absinthe rinse is interesting, especially with your idea of the availability of peychauds's bitters. It could be. The Sazerac is just a brandy cocktail after all. Sazerac Brandy Cocktail to be exact.