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  1. Robert - Which of the old cocktail book authors would you say had the most influence on you when writing this book? Would it be one of the first batch of authors such as Jerry Thomas or Harry Johnson or someone from the Twentieth Century such as David Embury?
  2. The Barflies & Cocktails book is actually by Harry McElhone, not Harry Craddock and I would highly recommend it. Much more interesting than the ABC of Mixing Cocktails and some nice pictures inside. The Jerry Thomas book isn't out quite yet but is obviously very valuable historically. Personally, I love the Harry Johnson book as almost half of the book is devoted to the duties of a bartender, with the other half on drinks. I don't think you'll be disappointed with your purchase.
  3. I've been in touch with Greg from Mud Puddle Books recently and am in the process of doing some work together. Today, I received their re-prints of Barflies & Cocktails, Mixicologist, Modern Bartender's Guide, Harry Johnson & Charlie Paul. As I own most of the originals of these books, I can confirm that the re-prints are of a very high quality. Also, much cheaper than buying the originals! The introductions are also very informative and add to the whole experience of the book.
  4. The daisy was added to the appendix of the 1876 Jerry Thomas book. Brandy Daisy (use small bar glass) 3 or 4 dashes gum syrup 3 or 4 dashes orange cordial The juice of half a lemon 1 small wineglass of brandy Fill glass half full of shaved ice Shake well and strain into a glass, and fill up with Seltzer water from a syphon. The recipe is the same for Whisky, Gin and Rum.
  5. Got a few from quite early on; Scientific Bar-Keeping, Jos. W. Gibson, 1884 Brandy Diasy - 3 or 4 dashes gum syrup; 2 or 3 orange cordial; the juice of half a lemon; 1 small wine-glass of brandy. Fill glass 1/2 full of shaved ice; shake well and strain into a glass, and fill up with Seltzer water from a siphon. (Use small bar glass) Recipes of American And Other Mixed Drinks, Charlie Paul, circa 1887 Brandy Daisy - Take a half-pint tumbler half full of chipped ice; add three or four dashes curacoa cordial, the juice of half a lemon, a small wine-glassful of brandy, two dashes of rum; shake well, and strain into a large cocktail glass, and fill up with a syphon seltzer water. Modern American Drinks, George Kappeler, 1895 Brandy Daisy - A mixing-glass half full of fine ice, three dashes gum-syrup, the juice of half a lemon, three dashes orange cordial, one jigger brandy; shake well, strain into fizz glass, fill with siphon seltzer or apollinaris. Just realized that none of these actually are served over crushed ice, oops. Hoffman House Bartender's Guide, Charles Mahoney, 1905 Brandy Daisy - Use Large Bar Glass - One-half tablespoon sugar. Two dashes lemon juice. Dissolve well with spoon in a squirt of seltzer. One-half glass yellow Chartreuse. Fill with shaved ice. Add one glass brandy. Stir with spoon, put fruit in bar glass, strain liquor into it, and serve. Wehman's Bartenders Guide from 1891 lists two Brandy Daisies. One of the recipes is virtually identical to the one listed above. Hope this helps you out.
  6. In the 1908 "World Drinks", the wording for the Old Tom Gin Fizz differs from the previous one. Old Tom Gin Fizz - Make the same as Plain Gin Fizz, but remember that if the Old Tom is a cordial Old Tom, a little less sugar is necessary. Seems pretty conclusive that there were different Old Toms available to the bartender. Very interesting indeed.
  7. The correct spelling is McElhone. It seems to be one that is often written down incorrectly.
  8. Enjoying this discussion a lot, very interesting. Here are the recipes from McElhone's 1927 "Barflies & Cocktails". Third Degree Cocktail 2/3 Plymouth Gin, 1/3 French Vermouth, 4 Dashes of Absinthe Shake well and strain into old-fashioned whisky glass. Fourth Degree Cocktail 1/3 Gin, 1/3 French Vermouth, 1/3 Italian Vermouth, 4 Dashes Absinthe The recipe from his "ABC of Mixing Cocktails " from roughly the same period is identical except for specifying "Burrough's Beefeater Gin" for the Third Degree and "Ballor" as the brand of Italian Vermouth in the Fourth Degree. Cheers, Jeff
  9. Don't know too much about the product, other than what's on their website. I bought a couple of bottles in London at the weekend and made up some Ramos Gin Fizzes with it. They went down well but I would be surprised if a good dry gin like Tanqueray or Beefeater didn't taste better. As I don't have an authentic Old Tom to compare it to, its difficult to make judgements but I wasn't too impressed. It didn't seem to have much complexity and was less sweet than I expected. Not too sure when it will be rolled out in other countries but for those living in London, Gerry's in SoHo have it for sale for just under £20.
  10. Hi everyone, Just thought I'd share this link with you for two great downloads. http://www.euvs.org/Books.html Jared Brown, Anistatia Miller and everyone at EUVS have done a great job in scanning both Harry Johnson's Bartender's Manual and Frank Newman's American Bar as part of their excellent museum project. Anyone who buys vintage bar books from Ebay etc will know the scarcity and value of these books. The last time I saw them for sale, Harry Johnson went for over $1000 and Newman for around $700. The Newman book is the first I know of to record the "Dry Martini" recipe and the Harry Johnson book is identical (except for a few adverts) to the 1900 edition and jammed full of interesting info. Enjoy the reading, Jeff
  11. I have to echo everyone else's comments on Dave's book and say how fantastic a read it is. Well done! I think the Jack Frost recipe comes from William Schmidt's "The Flowing Bowl" from 1892. It is the first drink in the book and the recipe is as follows: Jack Frost Whiskey Sour Into a mixing glass squeeze the juice of half a lemon, 1 barspoonful of sugar, 1 fresh egg, 1 pony of fresh cream, 1 drink of apple whiskey. Fill your glass with cracked ice and shake thoroughly; strain into a high, thin glass, and fill the balance with inported seltzer. Enjoy, Jeff
  12. I don't know who the creator of this cocktail is nor how it got its name but found some information which may be useful from various books. It seems that the gin used is just regular dry gin, I have seen no mention of any other; "Old Waldorf Bar Days", "The Savoy Cocktail Book" and "The Artistry of Mixing Drinks" are all in agreement on this. David Embury and Jack Townsend & Tom Moore McBride both seem to believe that gin was originally the base for the Alexander. Embury goes on to state "If brandy is substituted for gin, this drink becomes a Brandy Alexander or Panama". Jack Townsend & Tom Moore McBride back up the Panama naming, "Correctly, the Brandy Alexander is a Panama Cocktail, but it isn't often called that." Cheers Jeff
  13. Sorry, should have clarified this in my post. The Zazarac drink in the list is just a Sazerac. The author writes "The original name "Sazerac" has been copywrited by the Roosevelt Hotel in New Orleans; consequently, any reference to a similar cocktail, living or dead, must be called Zazerac." Cheers Jeff
  14. Found this piece in "The Bartender's Book" by Jack Townsend & Tom Moore McBride and thought it makes interesting reading. It was a survey conducted by the New York Bartenders' Union, Local 15 and was completed by bartenders in cities and towns in the United States and Canada. 1 - Manhattan 2 - Martini 3 - Daiquiri 4 - Whisky Sour 5 - Old Fashioned 6 - Tom Collins 7 - Bacardi 8 - Cuba Libre 9 - Alexander 10 - Stinger 11 - B & B 12 - Sidecar 13 - Rob Roy 14 - Gin Rickey 15 - Creme de Menthe Frappe 16 - Gin Fizz 17 - Dubonnet 18 - Gibson 19 - Planter's Punch 20 - Scotch Mist & Gin Buck 21 - Orange Blossom 22 - John Collins 23 - Singapore Sling 24 - Champagne Cocktail 25 - Jack Rose 26 - Rock & Rye 27 - Bronx 28 - Milk Punch 29 - Sherry Flip 30 - Frozen Daiquiri 31 - Sloe Gin Fizz 32 - Zombie 33 - Silver Fizz 34 - Tom and Jerry & Clover Club 35 - Ward Eight 36 - Paradise & Mint Julep 37 - Applejack Cocktail 38 - Horse's Neck 39 - Gin Daisy 40 - Zazerac Cheers Jeff
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