Jamie B

Oooops.... I just found the '75 Cocktail in Harry's ABC of Mixing Cocktails, and it says in brackets after the recipe "(Recipe: this is the original 1915 recipe of the French '75 Cocktail)" Thanks for the lead DrinkBoy!!! For those who are curious, the recipe is as follows: 1 teaspoonful of Absinthe, 2/3 Calvados, 1/3 Gin. Shake and strain.

I can't remember where I found the earlier reference, but I do remember that it said that it was first in print in 1919, and that it was named after a particular battle in WWII in which the 75 mm guns were the decisive factor in that victory. My copy of Harry's ABC of mixing cocktails that I picked up at Harry's this year dates the French '75 to 1925, and credits it to the bar, but not to Harry himself. I would love to know the proportions of the original, if you happen to have them.

We do go to Fiction, but unfortunately not to eat. The kitchen closes too early. But the drinking!!!! Ahhhh the drinking. Great beer and whiskey list.

In doing some research into the proper recipe for the French 75, I have uncovered the following three recipes: A) around 1917 it was gin, absinthe, and calvados B) around 1925, Harry’s New York Bar in Paris had it as gin, lemon juice, sugar and champagne (with perhaps a teaspoon of anis). C) sometime after that many recipes had it as cognac, lemon juice, sugar and champagne. I’ve always known it to be as Harry’s recipe. Does anyone know how it evolved from the original?? Does anyone know what the original proportions were? (I can't imagine a way in which it would taste good!) Does anyone know why/how (or when) it got twisted from gin to cognac after 1925??

Lolitas: serve late, friendly staff and the food is good

To my understanding, Lumiere is the only place in Vancouver doing steak sous-vide. A must try.

Thanks Alchemist. I was wondering when someone would mention the superior Blanton's bag. Superior a) because it isn't purple, and b) because you get Blanton's and not Crown Royal.

While at Harry's New York Bar in Paris, the barkeep there informed me that he had recently been to “La Bodegiuta del Medio”, and was informed that Angostura bitters were also added to the Mojito. I've tried this with nice results. I haven't been able to make myself try it with Fee's Mint bitters though, (perhaps tonight?). I also like to use raw sugar cubes when muddling the mint and lime, so as to extact more oils. I guess the fact that I am adding a ton of mint makes the flavor still stand out. The double strain is a nice method, as it makes the drink look better, and prevents the ladies from doing the "mint grin" after their first sip.

not "supposedly cause flames"...definitely cause flames. It's a great show, and imparts a fresh burnt orange flavor to the drink. Rub the burnt orange around the rim before tossing it in the drink.

It's available in BC, and is probably the truest "vanilla" tasting product that I've had the pleasure to experience. They use Madagascar beans in the process, and it actually tastes like it. It is a little pricey though, as it costs more than regular G.M. ($50 for 750mL)

I thought that, by definition, a cocktail had to have bitters and water as well?

There's nothing wrong with inexpensive sangria, just as there is nothing wrong with the pricery version. My poorly made point was just that wine (and brandy) is a product with greatly varying price points. You are right in stating that traditionally sangria was created to help down wine that you might find a little difficult to enjoy on its own. But the automobile also used to just be a means of transportation. Now it's a entertainment center, status symbol, etc. Cocktails, like humans, are continually evolving (and hopefully for the better) ;-) My personal sangria recipe is a little heavy in the booze department, and usually falls into the $10 category (mind you I also have things like kiwi, mango, fresh squeezed juices, etc in it). But on the other hand, people don't come up to me to ask "why so much?", but rather "can I have your recipe?". I think maybe the issue is: why so much for what appears to be an unexceptional sangria? (I personally haven't tried it as I am still working my way through the other cocktails first. Perhaps Wednesday. ;-) )

Vodka Wyborowa Single Estate 42 Below and absolutely NOT Absolut Gin Hendricks Brokers Citadelle Rye Old Overholt Bourbon Bookers Basil Hayden Blantons mmmmmm thats a lot of B's Scotch Bruichladdich 1970 Glenfiddich 21 Havana Reserve The Macallan 1980 Rum Ron Matusalem Gran Reserve Cruzan 12 year old Tequila Penca Azul Herencia de Plata Anejo Padron Liqueur Glenfiddich Malt Whiskey Liqueur

In answer to your question, Chris, Lee is the person who put together the bar package (Lucy Mae Browns, Quay). On another note, I don't understand how people can gripe about paying $8.25 for a highball-sized glass of wine with liquor and fruit added. My understanding is that they use the same formula as everyone else when calculating their prices. If you start with more expensive base ingredients, of course the price is going to increase. If you start with cheap, one-dimensional, thin box wine, frozen oj, etc, then I'm sure you might be able to cost a sangria for $3 if you tried hard enough.

Well Chris, I'm sure that you've gone by now. Thoughts?

I make a drink with rye, Ginger of the Indies liqueur, pommeau du normandie, orange bitters, lemon zest and apple juice. Heated in a snifter. Great for warding off colds in brisk fall weather. I have regulars that come in just for that if they feel like they're coming down with something. Or spiced rum, mint, lemon, star anise, cinamon stick, hot water in irish coffe cup. Have gotten rave reviews for both....

If you like Campari, maybe you should try some Amaros as well....