Brandy Cocktail (Another Recipe) for Bottling

First, just a reminder that Sunday, March 27, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.

Huh, this Brandy Cocktail sounds interesting, what with the tincture of licorice and all…

Kinda Sazerac-ish!

Brandy Cocktail (Another Recipe) for Bottling
5 gallon Brandy.
2 Gallons Water.
1 Quart Gomme Syrup.
1/4 Pint Essence of Cognac.
1 Ounce Tincture of Cloves.
1 Ounce Tincture of Gentian.
2 Ounces Tincture of Orange Peel.
1/4 Ounce Tincture of Cardamoms.
1/2 Ounce Tincture of Liquorice Root.
Mix the essence and tinctures with a portion of the spirits; add the remainder of the ingredients, and colour with a sufficient quantity of Solferino and caramel (in equal parts) to give the Desired color.

Sure I can’t get anyone to sponsor these experiments? Someone with A LOT of friends?

I will note that all of these cocktails come, more or less, verbatim from the 1887 version of Jerry Thomas’ Bartender’s Guide that Darcy has up over at Art of Drink:

Cocktails for Bottling

For example:

Brandy Cocktail for Bottling.
Take 5 gallons of spirits (70 per cent.).
2 gallons of water.
1 quart of gum syrup.
¼ pint of essence of Cognac.
1 ounce of tincture of cloves.
1 ounce of tincture of gentian.
2 ounces of tincture of orange peel.
¼ ounce of tincture of cardamoms.
½ ounce of tincture of liquorice root.

Mix the essence and tinctures with a portion of the
spirits; add the remainder of the ingredients, and
color with a sufficient quantity of Solferino and caramel
(in equal parts) to give the desired color.

However, they do not seem to be in the 1862 edition of his book, as published by Mud Puddle Books.

On to “Non-Alcoholic Cocktails”!

3 thoughts on “Brandy Cocktail (Another Recipe) for Bottling

    • Well, if you look at the recipe from Thomas, you’ll see that the original recipe contained no actual brandy, just 70% rectified spirits and “Essence of Cognac”. Looking through old cocktail books, like Jerry Thomas and William Boothby, there are many recipes for imitating Brandy, Whiskey, Rum, etc. These usually contain a flavoring element like, “Essence of Cognac”. I can only assume that these were flavoring products which were easy to come by, at the time, for bar owners. So, uh, yeah, in the 19th Century, it would seem, you would be lucky to get actual Brandy, when you ordered a Brandy Cocktail.

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