jazzyjeff
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Posts posted by jazzyjeff
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Wow.... I've been eager to get my hands on one of these for a while, and now I can choose a stack. I'm thinking of starting with Thomas, Craddock, and Embury, then I'll save up another benjamin for round two.
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.
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Mud Puddle Books is releasing a number of out of print classic cocktail books with new introductions by some of the brightest lights in today's cocktail world.
My understanding is that if these do well, they will release others. (Crossing fingers for Hugo Ensslin!)
Current releases include:
Barflies and Cocktails, Harry Craddock
Bartender's Manual, Harry Johnson
Recipes of American and Other Iced Drinks, Charlie Paul
The Bartender's Guide, Jerry Thomas
The Fine Art of Mixing Drinks, David A. Embury
The Mixocologist, C.F. Lawlor
The Modern Bartender's Guide, O.H. Byron
In addition, they have a new book from Robert Hess (aka DrinkBoy) called, "The Essential Bartender's Guide".
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.
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As for J. Thomas - I've not looked at the online copy for some time, but in my print copy (the 1862, printed from microphage) I see no reference to the Daisy. Could this have been added in the later (19-someaught) reprint?
On the other hand, drinks like the Roman Punch (& others with Raspberry syrup) are listed, so a Daisy is hardly out of the question for the time period..
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.
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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.
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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.
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The correct spelling is McElhone. It seems to be one that is often written down incorrectly.
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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
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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.
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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
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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
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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
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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
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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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Just realised, Meier also lists the Bucks Fizz in his book and this is the recipe;
In shaker: the juice of one-half Orange, one-half teaspoon sugar, one-half glass of Gin; shake well, strain into fizz glass, fill with champagne.
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Don't have too much info on the creator but here's what I have;
Savoy Cocktail Book (1930)
Bucks Fizz
Use long tumbler.
1/4 Glass orange juice
Fill with champagne
Cafe Royal Cocktail Book (1937)
Bucks Fizz
Pour into a tumbler
Two tablespoons orange juice
Fill with Champagne
In Frank Meier's Artistry of Mixing Drinks (1936) he does not claim this drink as his own but offers this recipe;
Mimosa or Champagne Orange
In a large wineglass: a piece of Ice, the juice of one-half Orange; fill with Champagne stir and serve.
He also has the recipe for a cocktail called a Valencia and sounds slightly more interesting.
Valencia
In shaker: the juice of one quarter Orange, one-half glass of Apricot Brandy; shake well, strain into fizz glass, fill with Champagne and serve.
So it doesn't seem that grenadine is in either and perhaps the difference is just the style of glass used.
Cheers
Jeff
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Hi George,
In the first printing of the Savoy Cocktail Book (1930), it has a little slip attached with a recipe for the Bacardi Cocktail. The recipe is;
1/4 lemon or lime juice
1/4 Grenadine
1/2 Bacardi Rum
Shake well and strain into cocktail glass.
I do however agree with you and think grenadine is a later addition.
This is what Jack Townsend and Tom Moore McBride have to say on the subject in their "Bartenders Book" (1951).
"During the Prohibition debacle, grenadine wormed its insidious way into the Bacardi, much to the disgust of astute practitioners of the compounding art. It was another attempt to disguise bum liquor with a lot of sweet'nin' and color. Unfortunately, the grenadine practice is still common, and the Bacardi Company's efforts to educate the public away from it have fallen upon deadened palates. According to the expert testimony of the late Eddie Woelke, when grenadine is added, the Bacardi becomes a Santiago"
Hope this is useful
Jeff
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I thought it was only available there too. Whilst in a shop in Piccadilly today I saw a lone bottle beside a champagne display. No-one in the shop knew anything about it but they did have a couple more bottles in the back which I bought too.
Looking forward to drinking it!
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Admin: threads merged.
Hi All,
I managed to buy a few bottles of Noilly Ambre today and would love to know some more about this interesting product.
If anyone has any information on production and also any good cocktail recipes, it would be greatly appreciated.
Cheers
J
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Hi George,
This drink does appear in the 1900 edition of Harry's book. Unfortunately, I don't have an earlier edition to confirm if it appears there.
This drink sounds much more like the martini we know nowsdays than the Martini Cocktail in the book:
2 or 3 dashes of gum syrup
2 or 3 dashes of bitters (Boker's Genuine only)
1 dash of curacao or absinthe, if required
1/2 wineglass of old Tom gin
1/2 wineglass of vermouth
Stir up well with a spoon; strain into a fancy cocktail glass; put in a cherry or a medium sized olive, if required; and squeeze a piece of lemon on top and serve.
Cheers
J
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Hi all,
The recipe in the Artistry of Mixing Drinks by Frank Meier for the drink is as follows:
Seventy Five ("75")
In shaker: a teaspoon of Anis "Pernod fils", the juice of one-quarter lemon, one-half glass of Gin; shake well, strain into small wineglass, fill with Champagne and serve.
Hope this is of some help
J
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Hi George,
Here is the recipe from Bottoms Up:
1/4 Dry Gin
1/4 Maraschino
1/4 Chartreuse
1/4 Lime Juice
Serve in a cocktail glass
The drink is courtesy of Detroit Athletic Club, Detroit.
It also says "This cocktail was introduced around here about thirty years ago by Frank Foggerty, who was very well known in vaudeville. He was called the 'Dublin Minstrel' and was a very fine monologue artist."
Cheers
J
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I have to do a presentation soon on Festive Cocktails for Xmas and would appreciate some help.
Normally, this would be quite an easy topic, using some nice Scotch or Rum. Unfortunately, I have been limited to only using gin and need some inspiration.
Your help would be fantastic.
Cheers
J
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Hey Bacchant036,
If you are still looking for Amer Picon and based in London then I can probably get you some. Let me know how many bottles you would like and I'll try my best.
Cheers
J
The Essential Bartender's Guide
in The Daily Gullet
Posted
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?