ThinkingBartender

If you're familiar with wine, basically what you're doing here is seasoning the glassware. Just many recipes forget to add the rest in between adding the pastis and the rest of the ingredients. Have you ever smelled a glass that once held pastis? It's really a very pleasant aroma. By coating the inside of the glass with pastis and allowing it to dry, you can add an interesting aroma component to the drink, providing that you leave a healthy rim on the glass. ← This technique, of swirling pastis then pouring it out, is quite wasteful; however, if your bar made a lot of these kinds of drink, you could just pour the excess pastis into the next glass to be used.

Do you know the source for the Planters Hotel claims? The Tom Collins is really nothing more than a punch, and the planter's is too (surprise, surprise). Its not entirely impossible, though unlikely, that they were created at thesame place. Cheers! George

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

http://www.thinkingbartender.com/tom%20collins.html "The Tom Collins is from a specific year and named after a specific event, with the event in question being the Great Tom Collins Hoax of 1874." "...the Gin Fizz is basically a Gin and Sodawater with a little bit of lemon juice, whereas the Tom Collins contains considerably more lemon juice, basically rendering it as a Gin and Sparkling Lemonade." God Jul! George

Is this drink named after the inventor of the Bic pen?

Thats a pretty plain drink, by todays standards at least. I think I will stick with Absinthe Frappes and possible variants of that drink. There don't seem to be that many drink recipes that use large amounts of absinthe, rather than just a dash.

Its a shame that Cocktaildb doesn't give sources or references; it is pretty useless for research purposes in that way.

Can anyone tell me what Absinthe California is, or Absinthe Panache? They are mixed drinks, but what are their recipes? Absinthe California is listed in George J. Kappeler's 1895 book; but who has a copy?

I had always thought that the Between the Sheets was made in the same way as a 2:1:1 Side-car, before I read the Savoy that is. Perhaps you could compare the Between the Sheets to another of Craddocks inventions, the Kick in the Pants. one-sixth lime or lemon juice, one sixth Cointreau, one-third brandy, one-third Bacardi rum. Shake with Ice, and then strain into Cocktail Glass. Does Regan include the Between the Sheets in any of his books? if so I bet he sticks to his precious 3:2:1 ratio. He seems to mould every drink into that ratio.

According to the American Dialect Society, there is a copy of the "Grand Union Hotel New York Wine List." from 1895 (NYHS 1895-14D), and in that list are the following drinks: Absinthe (Cocktail; Drip; Frappe) Ammonia and Seltzer Apenta Apollinaris (Lemonade) Bear Lithia Water Bi-Carbonate of Soda Brandy (Cocktail; Daisy; Egg Nogg; Fizz; Flip; Float; Milk Punch; Mint Julep; Punch; Rickey; Sling; Smash; Sour; Toddy) Bromo-Caffeine Bromo Seltzer Bronx Cocktail Cafe Kirsch Calisaya (Cocktail; and Vichy) Cardinal Sour Champagne Cider Claret (and Seltzer; Lemonade; Punch; Sling) Coffee Cocktail Cordial Cocktail Cream Fizz Dubonnet (Cocktail; Punch) Egg Lemonade Egg Nogg (Brandy; Whiskey; Phosphate) Fruit Lemonade Gin (Cocktail; Daisy; Fizz; Punch; Rickey; Sling; Smash; Sour; Toddy) Ginger Ale High Ball, Extra Golden Fizz Grenadine Punch Horses Neck (Domestic; Imported) Hot Apple (Toddy; Brandy; Claret; Gin; Lemonade (with Brandy or Whiskey); Rum; Rye; Scotch) John Collins Knickebein Lemon Juice (and Seltzer) Lemon Squash Long Drinks, Extra Lone Tree Cocktail Madeira, Leacock & Co. Mamie Taylor Manhattan Cocktail Marguerite Martini Cocktail Milk (Punch; Shake) Orangeade (with Seltzer; with Brandy; with Whiskey) Plain Lemonade Port Wine (Cockburn's; Sandeman's; Flip; Sangaree) Pousse Cafe Remsen Cooler Rhine Wine (Cobbler; Punch; Sangaree; with Seltzer) Rob Roy Cocktail Rock and Rye Rocky Mountain Oyster Royal Fizz Rum (and Molasses; Milk Punch; Sling; Smash; Sour; Toddy) Sam Ward Sarsaparilla Cooler Seltzer (Lemonade; Lemonade with Brandy) Seltzer Lemonade with Whiskey (and Milk) Shamrock Cocktail Sherry (Amontillado, Pemartin & Co.; Cocktail; Cobbler; Egg Flip; Egg Nogg; Punch; Sangaree; and Egg) Side Drinks, Extra Silver Fizz Soda Cocktail Soda Lemonade Star Cocktail Stone Fence Suissesse Tom Collins Vermouth Cocktail Vichy (and Milk) Whiskey (Cocktail; Cooler; Daisy; Egg Nogg; Fizz; Flip; Milk Punch; Mint Julep; Rickey; Punch; Sling; Smash; Sour; Toddy) Zaza Cocktail Even though this list is said to be from 1895, I am not sure about that, as I thought the Mamie Taylor was from 1899/ 1900.

So while looking for the earliest citation for the Rob Roy, I found this: Centralia Enterprise And Tribune, 4th December 1897 "The Fifth Avenue hotel has two new drinks this winter, the Star cocktail and the Rob Roy cocktail. The Star has a flavor of Jersey about it, for its chief ingredient is apple jack, vermouth and orange bitters making up the rest. Of course, the Rob Roy is made of Scotch whisky. It is completed by vermouth and orange bitters." Does anyone know what recipe was being used at that time, as the earliest recipe from a cocktail book, that I can find is as follows: Be A Good Mixer, Here's How; by Emmet Atherton, 1933 Rob Roy Cocktail * Fill glass half full with shaved ice. * 2 dashes orange bitters * One quarter wine glass Scotch Whiskey [sic] * One Quarter wine glass French Vermouth Stir well and strain into a cocktail glass. Twist a piece of lemon peel on top and serve Now with French Vermouth meaning Dry Vermouth does that mean that a Rob Roy is meant to be a Dry Scotch Manhattan? or would the 1897 recipe mean Sweet Vermouth? Cheers! George

Wow! Love the label. Ouch on the price, though. Where does the Rye come from? ← Lenell's - Wine, Bourbon, Bitters and Cocktails.

Daniel Rogov - Reflections on Frappes "The word, after all, originated in France, where the verb "frapper" means to strike, and sixty million French men and women will gladly laugh at all Americans before informing you that the frappe has nothing whatever to do with ice cream. Whether in Paris, Lyon or Orleans, a frappe is a liqueur that has been poured over cracked or shaved ice. To justify their definition, every French barman will explain that the best way to make cracked ice is to hold an ice cube in the hand and to strike it quickly with a small hammer or the blunt side of a knife."

But what of your public?

Frappe could just be the French name for "Cobbler" (the drink). After trying to translate Frappe using online French-English dictionaries, there is also the possibility that Frappe means Punch (though not as in rum Punch).

"Momisette" is the name of the Absinthe/ Orgeat Cocktail; and seems ripe for Swizzling.

My understanding is that the term Frappe simply means "served over crushed ice". That, of course, seems a little too simplistic now (damn all this mixological stuff!!!) In the UK, most bars had a type of barspoon that is rifled along the "stem", and had a flat disc on the non-spoon end; these are great for churning drinks made with crushed ice.

No offense taken. I have looked up the word "Snarky", this being a word we don't use in English-English, is it basically Sarcastic Parody? I saw a reference somewhere to the great-great-grand-daughter of Lairds, Applejack producer, saying that Jack Rose (the informer) was known for drinking his Applejack with lemon and grenadine. Another source generalises by saying that every bar in New York was serving the Jack Rose Cocktail. Is this true-ish? Also, with "every bar in New York" serving the Jack Rose, it might help to explain why so many recipes seem to combine Grenadine and Lime Juice and, of course, a spirit. September Morn, the American version of the "Bacardi Cocktail", etc etc.

I found this excerpt regarding "Absinthe Frappe": I can see a simple recipe, like the one above, being adapted to combine other, lesser used, methods of Absinthe consumption. My initial thought being the Tomat (Grenadine Syrup) and the other Absinthe drink made with Orgeat. Does the Absinthe Frappe have any established variants? Cheers! George

I think I got the point before you felt the need to add the last bit; but thanks anyway. Anyway, that theory is toast.

Re: Bass Wyatt. That sounds like an interesting drink. I wonder what it would be like with Earl Grey Infused Gin? A Tea Milk Punch? I was also thinking of Tobacco Infused Rum in a Ramos style drink, I was thinking of a hint of strawberries to go with it. Re: Belmont. I didn't think this recipe would be good when I saw it in the book; my only thought was to change the Grenadine to something more assertive, like Raspberry Syrup.

Time Magazine, 1st October 1928 "Died. Henry Charles ("Carl") Ramos, 72, veteran New Orleans saloonkeeper, inventor of the famed, much-imitated Ramos gin fizz;* in New Orleans." "*Fizzmaker Ramos' recipe: 1 tablespoonful powdered sugar; 3 or 4 drops of orange flower water; juice of one-half lime; juice of one-half lemon; one jigger of Old Tom gin (Old Gordon alternative, but sweet gin preferable); white of one egg; one-half glass of crushed ice; 2 tablespoonfuls of rich milk or cream; an ounce of seltzer for pungency; shake till milklike in air-tight shaker and strain." Does this mean to shake the seltzer (sodawater) in the shaker? one ounce wouldn't cause an explosion, but it would knock the bubbles out. Does anyone have any citations for the making of the Ramos Gin Fizz by Ramos himself, i.e. the technique he used personally?

Here's a theory for you: The Barman Frank J. May, better known as Jack Rose, may have been the informant in the Rosenthal Murder case. Both the 1905 Police Gazette article and the Rosenthal Murder took place in New Jersey, right? Laird's Applejack comes from New Jersey too. Looks like Frank was using a local product.

NATIONAL POLICE GAZETTE, 22nd April 1905 AN ATHLETIC MIXOLOGIST Wise Bartenders will Get Good Tips in This Column. Frank J. May, better known as Jack Rose, is the inventor of a very popular cocktail by that name, which has made him famous as a mixologist. He is at present looking after the managerial affairs of Gene Sullivan's Cafe, at 187 Pavonia avenue, Jersey City, N. J., one of the most popular resorts in that city. Mr. May takes an active interest in sports, and as a wrestler could give many of the professional wrestlers a warm argument.

I was looking for information on the Jack Rose, and I found these two excerpts: Washington Post, 23rd December 1912 ROSENTHAL MURDER CHANGES NAMES OF FAMOUS FLOWER AND A COCKTAIL "The murder of Herman Rosenthal has seriously affected the business of florists in Brooklyn, and perhaps a good deal in Manhattan. The Jack rose, a pretty popular blossom, has often been left on the hands of the Brooklyn florists, just because it bears the same name as the informer in the famous trials." Washington Post, 5th May 1914 "A Jack Rose is a cocktail which was guaranteed to cultivate a keen edge on one's appetite. However, like the florists, the bartenders decided that perhaps under another name the Jack Rose cocktail might become a good seller." These prove that the Jack Rose Flower and the Jack Rose Cocktail were around before the murder; and they also give me the feeling that the Jack Rose flower pre-dates the Cocktail. What did the Jack Rose flower look like? Does anyone know what the Jack Rose was re-named to? yes, I know it is still called a Jack Rose, but some people might have changed the name after the murder, but what to? Cheers! George