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Fifty-Fifty Cocktail 1/2 Dry Gin. (1 1/2 oz Tanqueray) 1/2 French Vermouth. (1 1/2 oz Dolin French Vermouth) (A dash of Regan's and a dash of Fee's Orange Bitters) Shake (stir, please) well and strain into cocktail glass. (Garnish with Olive.) Yep, that's tasty all right. Sometimes there are few things better than a nice cold Tanqueray or Junipero Martini. Still really enjoying the Dolin in these vermouth heavy Martini-like cocktails. The serendipity of going from the Fernet Cocktail to the Fifth Avenue to the Fifty-Fifty is pretty amusing. Nice to have a bit of variety in your cocktails. What's the story with the "Fitty-Fitty"? Was it the addition of Orange bitters that made them decide to give it an updated name? It is much better with the bitters...

Speaking of blending... Whenever we go back to Wisconsin, I really enjoy when we get a chance to go out to old-school Wisconsin supper clubs for a fish fry or other dinner. Often I've seen some really impressive older bartenders slinging old-fashioneds and Martinis. You never know when you can learn a thing or two. One of my in-laws favorite place for fish fry is the Hiawatha Club in Wausau, Wisconsin. Great fish fry and a great bartender. Starts making my mother-in-law's bourbon old-fashioned and my father-in-law's Gordon's Martini the minute he sees them at the hostess station, so they'll have drinks ready by the time they get to the bar. The last time I was there, I thought I would deviate from my usual old-fashioned and ask for a Bourbon Manhattan, rocks. He went with the usual generous pour of Jim Beam Bourbon, M&R Sweet Vermouth, bitters, but he also added something from a rail bottle. I didn't get a chance to ask what it had been, thinking maybe syrup or triple sec (wouldn't that be old-school!) so got a good look at the bottle and reminded myself to look around the next time we got to the grocery store. Turned out, (unless he was refilling liquor bottles with simple,) that he had added a dash of Cluny Scotch (Blended Scotch, bottled and distributed by Heaven Hill.) Interesting way to punch up the Beam Bourbon!

I asked Ann Rogers, of Tales of the Cocktail, and she said the Ritz is changing the Library Lounge into a "members only cigar type club." She also said she had heard Mr. McMillian may be moving to another bar in the hotel.

My wife and I stayed at Nick's Cove for my birthday last year. It is a wonderful get away from the city. Many of the rooms are on Tomales Bay and are very cute. The sunsets can be beautiful. This view was from the back porch of the cabin we stayed in: We even had a bit of celebrity spotting, as Traci Des Jardin was staying in the next cabin. On the other hand, because of coastal driving, it is probably about the same distance in time from SF as Los Gatos. It is pretty remotely located and the food/drink at the restaurant is nothing particularly special to write home about. American comfort food at a bit below quality/service level you'd get at the Buckeye Roadhouse and quite a bit above it in price. Still, despite the food, we had a great time at the place.

I've sent a couple notes to the Keith Marszalek fellow who produces these things, but never gotten a response. I will note that the web page featuring the julep states the following: New Orleans' Best Cocktails: The Mint Julep Maybe a bar remodel? In any case, the blog entry makes it sounds like the series of videos featuring Chris will continue.

This is the Fifth in an ongoing series of bartender features in the Savoy Topic. Previously, I had experimented by asking the bartender at Montgomery Place to make me a Bombay Cocktail No. 2, but this just seemed to result in a grumpy bartender. To make it less of a shock, I thought I would contact some local bartenders and give them a choice of the dozen or so Savoy Cocktails that might be coming up in the book. Surprisingly, some actually were game. --- When I met up with Erik Adkins at Flora in Oakland, he mentioned that one of his bartenders at the Slanted Door might be interested in participating in the Savoy topic. I've talked up the Slanted Door in various topic here on eGullet. I think they do a fantastic job with their bar program. They have a great menu and take an amazing amount of care, using all fresh juices and making many ingredients in house, including Jennifer Colliau's fantastic orgeat. Even though we hadn't met before, I was really psyched when I found out Jennifer was the bartender at the Slanted Door interested in participating. What a joy to take pictures in a relatively well lit bar for a change! Jennifer Colliau Two Absinthes behind the bar! How great is that? A mere month or so ago, there would have been nothing. Fascinator Cocktail 2 Dashes Absinthe. (20 drops) 1/3 French Vermouth. (3/4 oz Noilly Prat) 2/3 Dry Gin. (1 1/2 oz Tanqueray No. 10) 1 Sprig Fresh Mint. Shake (stir) well and strain into cocktail glass. Preferred the Kubler in this cocktail. Somehow it seemed less muddled and the other ingredients of the drink were more able to shine. Since we were stirring this and not shaking, we were both quite surprised how clearly the flavor of the mint came through in the Kubler version. The first thing that came up here is the question of the "dash". Jennifer initially insisted on the small size, measuring dashes in drops, while I maintained my 2 dashes is half barspoon opinion (inarticulately and poorly.) I did mention my theory that not all "dashes" are necessarily equivalent. I.e. a dash from a bitters bottle not necessarily the same as a dash of lemon juice or curacao. This idea had some traction, especially as we progressed through the following recipes. Favourite Cocktail 1 Dash Lemon Juice. (10 drops) 1/3 Apricot Brandy. (3/4 oz House Made Apricot Liqueur) 1/3 French Vermouth. (3/4 oz Noilly Prat Dry) 1/3 Dry Gin. (3/4 oz Plymouth) Shake (stir) well and strain into cocktail glass. This was nice, but is a hard one to balance. That single "dash" of Lemon Juice is really tough. A little too much will tip this cocktails towards flavors I would describe as "children's aspirin". Not enough and it is too sweet. As well, very dependent on the brand of apricot liqueur. Q: What place do house made ingredients have in the commercial bar? Fairbanks Cocktail (No. 1) 1 Dash Lemon Juice. (1/2 tsp) 1 Dash Grenadine. (1/2 tsp House Made) 1/3 Apricot Brandy. (3/4 oz House Made Apricot Liqueur) 1/3 French Vermouth. (3/4 oz Noilly Prat Dry) 1/3 Dry Gin. (3/4 oz Plymouth) Shake well and strain into cocktail glass, with a cherry. This was the favorite of the evening, a very nice cocktail. The grenadine makes this a bit easier to balance than the Favourite cocktail above. I think we went with an half teaspoon of each, perhaps a bit generous. Two house made ingredients here, a wonderful Grenadine that Jennifer wakes up a bit by mixing 2-1 with fresh pomegranate juice, and an Apricot Liqueur that Erik Adkins makes by macerating whole apricots in Osocalis Brandy. Just sort of FYI, as Erik A. pointed out, while freezing the apricots probably does help to break the internal cell structure of the apricots, apricot skin is too tough for the skin cracking jackal10 details in his Autumn and Festive Preserves to work. Yer gonna want to poke those apricots with a fork before soaking them in booze. Erik Adkins' is a very nice apricot liqueur, with the taste of the apricot kernels a subtle addition, rather than the over the top cherry flavor of the Brizard Apry. Q: As we're located near wine country here in Northern California, do you ever try to sway wine or beer drinkers to try cocktails? Fairy Belle Cocktail The White of 1 Egg. 1 Teaspoonful of Grenadine. (House made) 1/4 Apricot Brandy. (generous 1/2 oz House made Apricot Liqueur) 3/4 Dry Gin. (generous 1 1/2 oz Plymouth Gin) Shake well and strain into port wine glass. This was all right and an appealing looking cocktail to look at, but found I liked it less than I was expecting to. I have to admit that revisiting this recipe, I'm considering trying it with Apricot Eau-de-Vie, instead of the liqueur. ‘Flu Cocktail Juice of 1/4 Lemon. 1 Dash Jamaica Ginger. (5 drops Ginger Extract) 1 Teaspoonful Rock Candy Syrup. (Cane Syrup) 1 Teaspoonful Ginger Brandy. (Reisetbauer Ginger Eau-de-Vie) 1 Glass Canadian Club Whisky. (2 oz Canadian Mist 1885 Whisky) Stir well and strain into cocktail glass, but do not ice. This is oddly enjoyable. It is a bit medicinal or theraputic in flavor. Still, quite nice. Probably be nicer with a good old fashioned American Rye Whiskey! And wow, is that Reisetbauer Ginger Eau-de-Vie something. Amazing! Jennifer Colliau's Original Cocktail: Reunion Cooler 1/2 oz (by volume) pink peppercorns 4 1-inch pieces ripe pineapple 1-inch by 8-inch strip grapefruit peel (no pith) 1/2 oz lime juice 1 barspoon agave syrup 1 3/4 oz silver tequila (preferably El Tesoro or Don Julio) Crush peppercorns in the bottom of a mixing glass with a muddler. Add pineapple and grapefruit peel and muddle thoroughly. Add lime juice, agave and tequila, fill with ice and shake thoroughly. Strain through a julep strainer into a double old-fashioned glass filled with fresh ice, but do not double strain. There should be flecks of pink from the peppercorns in the drink. Garnish with a horse's neck of grapefruit peel. Slanted Door is a pretty high volume establishment, and there's no question that they serve a lot of Vodka Cranberries and Vodka Tonics. But, if you scratch a little beneath the surface, you'll find some of the best cocktails, highest quality ingredients, and most personable and knowledgeable bartenders in the Bay Area.

Not Mr. Wondrich (I assume that is the "Dave" yer referring to...) but I can quote from his book, "Imbibe": I was gonna say, getting a Rob Roy in America any time in the last 50 years made from anything other than Johnnie Walker Red (or maybe Black) would probably have been pretty unusual. Also, in regards to chrisamirault's original dilemma, something like 1 1/2 oz Canadian Club (or 40 Creek) and 1/2 ounce Bowmore might also be a good way to slice it. Blend-yer-own.

Fifth Avenue Cocktail 1/3 Crème de Cacao. (Mozart Black Chocolate Liqueur) 1/3 Apricot Brandy. (Rothman & Winter Orchard Apricot) 1/3 Sweet Cream. Use liqueur glass and pour carefully, so that ingredients do not mix. This was actually pretty yummy, as these sorts of things go. But, then, I enjoy drinking the R&W Orchard Apricot straight. So, no problem there. Heck, I'd probably have it with my toast in the morning, or on my pancakes, if I didn't have a pesky job to go to. I got the Mozart Black Chocolate liqueur a while ago and have failed in my imagination to find uses for it. This was really pretty good. Certainly beats the heck out of Bols Creme de Cacao. I'm just glad that the specific gravities worked out between the two liqueurs.

I haven't had Bowmore in particular, but from what I know it is regarded as a decent Scotch. What didn't work for you about that Rob Roy? Just the Islay flavor profile? I think Alchemist is right on, using the strongly flavored Scotches as accents with other, uh, less flavorful whiskys.

Fernet Branca Cocktail 1/4 Fernet Branca. (Generous 1/2 oz Fernet) 1/4 Italian Vermouth. (Generous 1/2 oz Martini & Rossi) 1/2 Dry Gin. (Generous 1 oz Death's Door Gin) Shake well and strain into cocktail glass. The next time I have such a bad hangover that I feel like I'm standing on Death's Door, I'll have to give this a try. Unfortunately, tonight, I didn't start with a head or stomach ache, so can't vouch for any particular therapeutic effect. I guess I hope the Fernet Branca Cocktaill is good for me in some manner, as it isn't all that attractive looking or pleasant to drink. Pretty much just tastes like Fernet. When checking for versions of this cocktail, I did see that other authors frequently call for Brandy instead of Gin. Might be an improvement?

We still have no real idea of what spices or herbs, beyond the Yerba-Mate, might have been used to flavor Hercules. Heck, unless an unopened bottle turns up or someone finds a description of the flavor, we'll probably never know. As the Yerba-Mate is pretty mild in flavor, I don't think it would have been the only spice. The initial assumption, based on the "Jones' Complete Bar Guide" ingredient entry, was that Hercules was an Absinthe substitute, perhaps wine based. It's still the only glossary type reference I've found for it, and Stan Jones was pretty thorough in his documentation of cocktail ingredients and spirits. The spices I used are often, in addition to Wormwood (Artemisia absinthium,) used to flavor Absinthe.

Made the Savoy Fernet Branca Cocktail the other night: generous 1 oz Dry Gin generous 1/2 oz Fernet Branca generous 1/2 oz Italian Vermouth ...and have to say, unless you are specifically looking for the therapeutic effects of Fernet Branca (or really enjoy Fernet) my advice is to stick with the Hanky Panky recipe.

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Friday, January 18, 2008 Zins sweet spot: Sonoma's Dry Creek Valley may be the key to Zinfandel's future, Tim Teichgraeber CIA Greystone announces 2008 Vintners Hall of Fame, Jon Bonné THE SIPPING NEWS: Foggy Bridge to open in the Presidio, Lynne Char Bennett Drink in San Francisco's beer history, Cindy Lee Sbragia leaves Beringer to focus on his winery, Jon Bonné Eco-friendly drinks of the Sundance kids, Laura Compton Pairings: Black bean chili turns down the heat for Zin, Lynne Char Bennett Recipes: Chili with Black Beans Chronicle Wine Selections: Dry Creek Valley Zinfandel, Lynne Char Bennett The Cheese Course: Sardinian producer shepherds goat cheese, Janet Fletcher Uncorked: S.F. wine shop owner revels in obscure Italia, Carol Ness Cocktailian: A bloomin' garnish for the Wild Hibiscus Champagne cocktail, Gary Regan Recipes: Wild Hibiscus Champagne Cocktail The Tasting Room: Turn back time at Martin Ray, Carol Ness 96 Hours Bargain Bite: 900 Grayson, Stacy Finz "On Saturday mornings, small groups huddle at the front of this cafe inconspicuously nestled in an industrial area of Berkeley, stalking a table. But it's worth the wait. The restaurant, designed in contemporary farmhouse style, uses fresh, seasonal ingredients." Bar Bites: B Restaurant and Bar, Karen Reardanz "Before Levende East and the Trappist Belgian beer bar drew attention to Old Oakland's nightlife, B Restaurant was holding up the corner of Washington and Ninth streets, enticing patrons with its fabulous interior design and surprisingly delicious food and drink. Opened in 2005, this restored 1870s building features its original mosaic floors, sky-high windows and exposed brick walls. But it's also the modern touches - like a white antler chandelier, resin tables and steely gray paint - that make this spot inviting. Not to mention the house cocktails, many of which change seasonally."

I had a bottle of Dubonnet Rouge a bit past its prime in the fridge, so I did a bit of an experiment. In 1/2 cup vodka, I soaked 1 heaping teaspoon of Yerba-Mate, 1 teaspoon crushed anise seed, 1 teaspoon crushed fennel, and 1 crushed star anise. Let that steep for a few hours and then filtered and added it to a half a bottle of Dubonnet Rouge. The Yerba Mate does remind me of Green Tea. More the kind from China that can be a bit smoky/grassy. Dragonwell or Gunpowder. Anyway, it's not horrible, kind of tasty really. I think I overdid it a bit on the fennel, as it is reminding me a bit too much of Italian Sausage. Angler Cocktail 2 Dashes Angostura Bitters. 2 Dashes Orange Bitters. 1/3 Hercules. (3/4 oz Spiced Dubonnet) 2/3 Dry Gin. (1 1/2 oz Beefeater Gin) Shake well and strain into cocktail glass. (Squeeze lemon peel.) Revisited the Angler Cocktail and found it fairly enjoyable. I'm still finding the Dubonnet Rouge, as I always do, a bit insipid. Maybe some wine syrup, port wine, or citrus to jazz it up?

Fantasio Cocktail (No. 1) 1/6 White Crème de Menthe. 1/6 Maraschino. 1/3 Brandy. 1/3 Dry Gin. Stir well and strain into cocktail glass. Fantasio Cocktail. (No. 2.) 1/6 White Crème de Menthe. (1/2 of 3/4 oz Creme de Menthe) 1/6 Maraschino. (1/2 of 3/4 oz Maraschino) 1/3 Brandy. (3/4 oz Brandy) 1/3 Dry Gin. (3/4 oz Gin) Shake well and strain into cocktail glass. I've stared and stared at these two Fantasios and can find no difference between them, aside from the shaking detail. In the 1934 edition of Patrick Gavin Duffy's "Official Mixer's Manual" they are actually both stirred, but the No. 2 gets a cherry. God knows why there are two versions of this cocktail in either book. Gin and Brandy isn't one of those things that really pops into my head as a great combination, so I thought about this one for a while, comparing the gins I had in the house. Eventually, I decided to go with a Jonge Genever. It seemed like the slight maltiness would complement the brandy well. I also nominally cheated on the recipe ratio. Just couldn't quite face that much liqueur. Fantasio, slight variation 1/4 oz Brizard White Crème de Menthe 1/4 oz Luxardo Maraschino 3/4 oz Cerbois VSOP Armagnac 1 oz Boomsma Jonge Genever Stir, strain, cherry. Maybe I'm on crack, but this isn't half bad. Sort of a more complex Stinger. The cherry is a nice touch and I like the flavors it brings towards the end of the cocktail after soaking in the booze. The astute among you will notice the first appearance of a new Brandy. Going through the various Armagnacs available locally, I discovered that this one is produced by Ferrand, whose Cognac I quite enjoyed. I'll have to post more detailed notes over in the Brandy topic, but I am enjoying the flavor. Quite different from the various Brandies I've tried. It seems to have more complex flavor. Kind of tobacco/cigar-ish. Definitely intriguing.

Funny! Peppermint Patty with citrus and gin isn't tripping my trigger, but maybe it would be OK in execution. Let us know! In my Fallen Angel, I did keep the mint down to a half a teaspoon which was pretty minimal. I dunno how the sweetness of the DeKuyper compares to the Brizard, but the balance of sweet and sour was right at the edge for me. You're right, it was very similar to a minty Aviation.

Fancy Cocktail (6 People) Pour into the shaker 5 glasses of Cognac and a dessertspoonful of Angostura Bitters. Shake thoroughly and serve, adding a little champagne and a piece of lemon-rind after having rubbed the edges of the glasses with lemon syrup. Fancy Cocktail disambiguation via David Wondrich's "Imbibe!" You'll probably have noted that I have interpreted the "Fancy Cocktail" thus from this week's MxMo post: Fancy Cocktail for one Rub the rim of a cocktail glass with a slice of lemon. Frost the edge with superfine or caster sugar. Pour into the shaker 2 oz Cognac and a generous dash of Angostura Bitters. Stir with cracked ice until well chilled, and strain into the frosted glass. Top up with a bit of champagne, squeeze a piece of lemon peel over the glass and drop it in. In Mr. Wondrich's book, he divides the types of "cocktail" into the following categories, "Original", "Plain", "Fancy", "Improved", and "Old-Fashioned". "Original Cocktail", is ye olde bittered sling, specification of spirits, bitters, sugar, and water. Nutmeg optional. "Plain Cocktail" is Gum syrup, bitters, spirits, and curacao served on the rocks with a twist of lemon. "Fancy Cocktail" is Gum syrup, bitters, spirits, and curacao, stirred with ice, and strained into another glass and garnished with a twist of lemon. "Improved Cocktail" is Gum syrup, bitters, spirits, maraschino liqueur, absinthe, stirred with ice, strained into another glass and garnished with a twist of lemon. And "Old-fashioned Cocktail" is the "original" served with rocks instead of water and a lemon twist instead of nutmeg. Anyway, he notes the "Fancy" category sometimes included a frosted rim, a la Crusta, or a top up of champanski. Hey, who would argue? Though, I wonder what sort of individual would say, "Excuse me barkeep, I will have a fancy brandy cocktail, thank you!" As the "Savoy Cocktail Book" seems to have the most bad luck transcribing these pre-prohibition of cocktails, (see the Savoy "Coffee Cocktail" and "Brandy Crusta" for other poorly transcribed examples,) their "Fancy Cocktail" recipe makes almost no sense. I mean, how can you "rub the edges of a glass with lemon syrup"? Just sounds really messy to me. They have also decided to solidify on Cognac and leave out the Curacao. No tremendous loss there. I've sort of gone with the Chicago method for the "Fancy Cocktail" and left it at that. I like the "Chicago Cocktail" and I like the "Fancy Cocktail." Guess that makes me some sort of flannel wearing dandy. Woo! edit - details

Just gotta note that the folks at Nola.com have finally committed Mr. Chris McMillian's wonderful presentation of the Mint Julep to video: (Link to youtube video)."Sip it and dream..." indeed!

Fallen Angel Cocktail 1 Dash Angostura Bitters. 2 Dashes Crème de Menthe. (1/2 bar spoon Brizard Crème de Menthe) The Juice of 1 Lemon or 1/2 Lime. (Juice 1 lemon) 1 Glass Dry Gin. (2 oz Aviation Gin) Shake well and strain into cocktail glass. Another of my favorite Savoy quotes. The recipe is sort of odd. I mean the usual ingredient note for cocktails with choice of lemon or lime is, "Juice of 1 lime or 1/2 lemon," so the fact that this recommends 1/2 lime or a whole lemon is a bit odd. Unfortunately, it's not a cocktail whose origins have yet been tracked down, so there's no real way for me to know if it is a typo or not. I chose lemon, and went a little easy on it. I have to admit I expected to dislike this cocktail. I really didn't think it could possibly be palatable with that much lemon juice against that little sweetener. But, somehow it is. I dunno, I would call it refreshing. edit - Picked the Aviation gin, as it seemed like its use of lavender in the herb bill might be interesting in the cocktail with the mint. I think it worked well.

Orgeat has always struck me as an inordinate amount of work for what I thought, not having tasted the homemade stuff, was a small return. The other night I had the opportunity to the the orgeat they are making at the Slanted Door and have revised my opinion. Amazingly rich, sweet and complex, it blows the doors off of whatever insipid, watery substance it is that Torani and Monin are placing in their bottles. Two questions: What is the shelf life of homemade orgeat? Can I keep it in the freezer to extend its shelf life?

Champagne cocktails are OK to me. They make enjoyable relatively low alcohol aperitif cocktails. Great for serving at dinner parties and the like. Still not something I'm going to go out and order if I'm out on the town. However, if you add a little booze to that champanski, you start to speaka my lang-guage. Limoncello makes a nice addition, but brandy has to be just about my favorite. Fortunately, there's an interesting Champagne cocktail in "F" section in the Savoy Cocktail Book, so I thought I would tackle it for this month's Mixology Monday. Fancy Cocktail (6 People) Pour into the shaker 5 glasses of Cognac and a dessertspoonful of Angostura Bitters. Shake thoroughly and serve, adding a little champagne and a piece of lemon-rind after having rubbed the edges of the glasses with lemon syrup. This is one of those "Savoy Cocktail Book" recipes, that just sort of leaves you scratching your head. Rub the edges of the glass with lemon syrup? How would that even work? Facing the challenge of making this for one person, I decided to more or less follow the method of another champagne cocktail, the "Chicago Cocktail". Fancy Cocktail for one Rub the rim of a cocktail glass with a slice of lemon. Frost the edge with superfine or caster sugar. Pour into the mixing glass 2 oz Cognac and dash in a generous amount of Angostura Bitters. Stir with cracked ice until well chilled, and strain into the frosted glass. Top up with a bit of champagne, and squeeze a piece of lemon peel over the glass. I have to admit I really enjoy both this cocktail and the Chicago. They are two of a very small list of cocktails, where I think a sugared rim makes sense. There's just something about sipping the combination of Champange, Cognac, and bitters through that sugar rim that is extremely, oh, I hate myself for using this word, sexy.

While I haven't ordered from them yet, some friends swear by Specialty Bottle: Specialty Bottle

Fairbanks Cocktail (No. 2) 2 Dashes Crème de Noyau. (1/2 tsp. Luxardo Amaretto) 2 Dashes Orange Bitters. (Dash Fee's, Dash Regan's Orange) 1/3 French Vermouth. (3/4 oz Dolin Vermouth) 2/3 Dry Gin. (1 1/2 oz Beefeater's Gin) Shake (stir, please) well and strain into cocktail glass. In his 1922 book, "Cocktails: How to Mix Them," Robert Vermeire calls this the “Fairbank Cocktail” and uses equal parts ("¼ Gill") of French Vermouth and Gin. I'll assume that the Savoy author is referring to Douglas Fairbanks. Since evidence indicates Fairbanks was rather well known as a teetotaler*, I will note that Vermeire also gives the following information, "This drink is called after Senator Fairbank, a personal friend of the late President Roosevelt, of America." That would be Teddy, not Franklin, as this was written in 1922. I have still failed to come across a decent Noyau, and refuse to buy the Hiram Walker, so substitute Amaretto here. Unfortunately, the Luxardo Amaretto is a nominally worse than average substitution, as they use actual almonds to flavor it, instead of the usual Apricot pits. C'est la vie. As made, it is a subtle and tasty update of the standard Martini formula. Quite nice, with the hint of almond and bare touch of sweetness. *From an article at the Douglas Fairbanks Museum, "...all the more surprising since Fairbanks himself was a lifelong teetotaler who didn’t even drink alcohol." From another article about Mary Pickford, "Douglas, an athletic, colossal star...A fanatical, snobbish teetotaler...disapproved of Mary's drinking..."

Bitters, Gum Syrup, Maraschino, Absinthe, Spirits, and lemon twist, as in the Improved Holland Gin Cocktail. Looked like he served it, perhaps because they were out of time, with cracked ice, instead of shaking and straining it.

Now that is just confusing! Prunelle is made from just the kernels of the sloes, not the whole fruit? I guess that would explain why it is lighter in color than sloe gin! Cocktaildb Image.