Boothby’s Ten Commandments

The more things change, the more they stay the same.

(Cocktail) Boothby’s Ten Commandments.

I. Always be on time to relieve the other watch. It is a good plan to make a practice of arriving a few minutes early so as to arrange your toilet and step to your station on time.

II. See that your finger nails are always clean and your person presents a tidy appearance.

III. Always appear pleasant and obliging under all circumstances.

IV. Avoid conversations of a religious or political nature.

V. When going off watch always dry and polish all the glassware and tools which you have used on your watch, and see that everything is in its proper place, so that your relief can work to advantage as soon as he arrives at his post.

VI. Sell all the liquor you can, but use as little as possible yourself.

VII. If you are troubled with sore feet, bathe them regularly. Avoid patched or ragged hosiery, and wear a comfortable shoe with a heavy sole. Light soles, low cut shoes or slippers should never be worn behind a bar.

VIII. Keep the floor behind the bar as dry as possible. It not only looks better, but you will find your health greatly improved by following this rule. Many bartenders contract rheumatism, neuralgia and many other serious complaints through carelessness in this report.

IX. After using a bottle or tool always replace it before doing anything else. Make this a rule that should never be broken; and, when you are rushed with business, you will never be compelled to hunt for this or that, but you will always know just where it is.

X. After a party has finished drinking, remove the glassware from the bar as soon as possible, and dry and polish the bar top immediately, never allowing a particle of moisture to remain. This is a very important rule.

From “Cocktail Boothby’s American Bar-Tender“, recently reprinted by Anchor Distilling from a first edition, 1891 edition, at the California Historical Society.

Re-Vigorator Cocktail

Re-Vigorator Cocktail

Re-Vigorator Cocktail.
1/2 Gin. (1 oz Plymouth Gin)
1/4 Kola Tonic. (Scant 1/2 oz Rose’s Cola Tonic)
1/4 Sirop-de-citron. (1/4 oz Lemon Juice, 1/4 oz Monin Lemon Syrup)
Shake well and strain into cocktail glass.

Cheating slightly, as I just can’t face these Kola Tonic and Sirop-de-Citron cocktails without a little bit of citrus juice.

This isn’t, strictly speaking, awful. On the other hand, it isn’t that great, either. Definitely on the Saccharine side, like a vaguely medicinal lemon flavored hard candy.

Good name, though!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Resolute Cocktail

Resolute Cocktail

Resolute Cocktail.
1/4 Lemon Juice. (generous 1/2 oz Lemon Juice)
1/4 Apricot Brandy. (scant 1/2 oz Rothman and Winter Orchard Apricot)
1/2 Dry Gin. (1 oz North Shore Distiller’s No. 6)
Shake well and strain into cocktail glass.

Apricot liqueur probably the only sensible choice, with that much Lemon Juice. Almost one of my truly favorite Chas. Baker drinks, The Pendennis Club Cocktail, but not quite. Lime instead of Lemon, some Peychaud’s bitters, and this baby could be rocking.

As it is, it is perfectly fine refresher. Not outstanding, but tasty enough.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Reform Cocktail

Reform Cocktail

Reform Cocktail.
1 Dash Orange Bitters. (Angostura Orange bitters)
1/3 French Vermouth. (3/4 oz Noilly Prat Original Dry)
2/3 Sherry. (1 1/2 oz Bodega Dios Baco Amontillado Sherry)
Stir (I stirred) well and strain into cocktail glass. Add a (Luxardo!) cherry.

When I made this, I thought, “this is tasty, but boy it could use some booze.”

So I redid it again, using the equal parts model of the Affinity.

1 Dash Orange Bitters
3/4 oz Sazerac Straight Rye Whiskey
3/4 oz Noilly Prat Original Dry
3/4 oz Bodega Dios Baco Amontillado Sherry

Stir, strain, cocktail glass.

Wow! That is interesting! The whole thing comes across amazingly floral, not at all like I think of Rye Whiskey Cocktails. In fact, I think this might be the first Rye Whiskey and Dry Vermouth Cocktail I’ve made that I’ve truly enjoyed!

Of course that does mean I should think up a new name. Maybe “Reformed Cocktail”?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Raymond Hitch Cocktail

Raymond Hitch Cocktail

Raymond Hitch Cocktail.
The Juice of 1/2 Orange.
1 Dash Orange Bitters. (Angostura Orange Bitters)
1 Slice Pineapple.
1 Glass Italian Vermouth. (2 oz Carpano Antica Vermouth)
(Muddle Pineapple in orange juice and…) Shake well and strain into cocktail glass.

A tasty, light and slightly exotic Low Alcohol Cocktail, the Savoy Raymond Hitch would be a pleasant before dinner diversion.

In his 1917 book, “Recipes for Mixed Drinks,” Hugo Ensslin gives this the clever name, “Raymond Hitchcocktail”.

From Answers.com:

Raymond Hitchcock

“Hitchcock, Raymond (1865–1929), comic actor and producer. Described by Stanley Green as “a lanky, raspy?voiced comic with sharp features and straw?colored hair that he brushed across his forehead,” he was born in Auburn, New York, and came to the theatre after some unhappy years in other trades. From 1890 on he began to call attention to himself in musicals such as The Brigands and The Golden Wedding. His performance in King Dodo (1901) made him a star…”

Interestingly, his last great theater role may have been as Clem Hawley in the stage version of Don Marquis’ The Old Soak.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

BOTW–La Goudale

My super hero wife was again away last weekend, this time in LA working on a ridiculously high profile project for what she calls “The Place”.

I had an evite to a fantastic party, but was feeling like I needed a bit of downtime.

Between B.A.R. certification, friends being in town, and birthday celebrations, recent events had gotten a bit off the rails.  Too many blurry nights.  I really needed a night at home with the dog and cats to regroup.

Everything better with pork.

But I was just feeling too lazy to put together my usual bachelor dinner, a pot of jambalaya.  Fortunately, bone-in chicken breasts were on sale at Good Life.  I rubbed them with Gremolata, put a sage leaf under the skin, and draped some, (unfortunately not Boccolone,) Pancetta over the top and threw them in the convection oven at 375F.  Then I covered some potatoes with water and set them to boil.

La goudale.

La Goudale appeared this week at our local grocery.  Interestingly, the brewers claim La Goudale is based on, “…an original medieval recipe, Goudale is a historic name.”

La Goudale.

I tend to like lighter Belgian Saisons and Singles, which seem to be relatively rarely brought into this country.  Just kind of tired of overly “big” beers.  You can keep your triples and your Imperials.  Just give me something nice that goes well with food and doesn’t hit me over the head with the hammer of sweetness and alcohol.  Goudale fits into this profile, being fairly dry, not overly sweet, or particularly strong.  Initially not seeming overly complex, it did show some enjoyable subtleties of flavor as it warmed.

Mmmmm.

Pulled the breasts out when they hit 145F.  Sauteed some sliced spring onions and spinach in butter.  Drained and smashed the potatoes.  Stirred the sauteed veg into them along with some sour cream.

Dinner.

Sliced the chicken breast and served it with the potatoes.  Shoulda maybe made a pan sauce, but like I said, this was a lazy, bachelor dinner, not an impress the significant other kind of thing.

Ray Long Cocktail

Ray Long Cocktail

Ray Long Cocktail.
1 Dash Angostura Bitters. (1 dash Angostura Bitters)
4 Dashes Absinthe. (3 dashes Verte de Fougerolles Absinthe)
1/3 glass Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
2/3 Glass Brandy. (1 1/2 oz Junipero Gin)
Shake (I stirred) well and strain into cocktail glass.

Uh, oops! How did that happen? Somehow I got it into my head this was a Gin cocktail! Well, it’s really tasty, if you like Fourth Degree type things. Ahem. However, I guess I need to make it over!

Ray Long Cocktail

Ray Long Cocktail.
1 Dash Angostura Bitters. (1 dash Angostura Bitters)
4 Dashes Absinthe. (3 dashes Verte de Fougerolles Absinthe)
1/3 glass Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
2/3 Glass Brandy. (1 1/2 oz Chateau de Pellehaut Armagnac Reserve)
Shake (I stirred) well and strain into cocktail glass.

Ok, that’s better, an Absinthe spiked Brandy Manhattan!

From a Time Magazine article from 1935:

The Press: Peak Passed

Of all the careers which reached their tragic peak in the fateful year 1929, none had been more exciting than Ray Long’s. A poor boy from a small town in Indiana, he had quickly made his mark in the newspaper business as “boy editor” of the Cincinnati Post and Cleveland Press. Then he splashed brilliantly into the fiction magazine field, running through the spectrum of Red Book, Bine Book, Green Book. On Armistice Day 1918, William Randolph Hearst succeeded, after several years’ dickering, in hiring Editor Long for his Cosmopolitan. In the eleven years that followed. Editor Long made a great success. Explaining “All I know is what I like,” he nevertheless showed an uncanny eye for the weather of public preference. When the public wanted Westerns, he gave it Curwood & Kyne. When it wanted Knowledge, he gave it Will Durant. When it wanted Russians, he gave it Russians. Prodigally sowing Big Names and New Names with talent in his slick and shiny monthly, Editor Long reaped a 1,700,000 circulation harvest in 1929. That was the year he printed perhaps his greatest coup: The Autobiography of Calvin Coolidge.

He would have been riding high in 1930, still 5 years from being found, “in his Beverly Hills bedroom…dead in his pajamas, a hole in the roof of his mouth, a small-bore rifle nearby.”

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Rattlesnake Cocktail

Rattlesnake Cocktail

Rattle-Snake Cocktail.
(6 People)
4 Glasses Rye Whisky. (2 oz Sazerac Straight Rye Whiskey)
The Whites of 2 Eggs. (1/2 oz Egg White)
1 Glass Sweetened Lemon Juice. (3/4 oz Lemon Juice, 1/2 oz Rich Simple Syrup)
A Few Dashes Absinthe. (Dash Verte de Fougerolles Absinthe)
(Dry shake ingredients in cocktail shaker for 15 seconds.  Add ice and…)  Shake very thoroughly and serve by straining it through a fine sieve.

It will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.

This is a really good cocktail! The Absinthe really adds an interesting complexity to what is nothing more than a basic whiskey sour.  I also find it interesting that the instructions specifically tell you to strain it through a fine sieve.  Especially when double straining is seems so very au currant.

Interestingly, when I first worked at Flora Erik Adkins had a drink on the menu called the Fillibuster. Basically a Rye Whiskey sour with egg white, sweetened with Maple Syrup. Then when Thad Vogler opened Beretta, he put a similar drink on the menu there; changing the Whiskey and also the bitters called for. He called it the Rattlesnake.

So when I make Savoy Rattlesnakes for customers, I’m always afraid people are going to expect the Beretta version of the Rattlesnake. Especially with critics like Michael Bauer going around singing the praises of the Beretta Rattlesnake.

Maybe we should adopt the old (No. 1) and (No. 2) nomenclature to differentiate these species of Rattlesnake.

WMF Parisian Shaker

The pretty device above is a WMF Parisian shaker I got from Cocktail Kingdom. I’ve wanted a Parisian Shaker for some time, but the only way to get them was to order them from incredibly expensive restaurant suppliers in Europe.

Now that I’ve got one, I’m not sure.  Definitely an egg white cocktail wasn’t the place to start. The reverse pressure created by dry shaking the egg white, resulted in a fair bit of leakage. Not pretty. This is a device I am going to have to adjust my shaking style to, before I am willing to use it in public. So the jury is still out. It is very shiny and fancy looking!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Raspberry Cocktail

Raspberry Cocktail

Raspberry Cocktail.
(6 People)
Slightly bruise a cupful (4 Raspberries) of fresh raspberries and add 2 glasses of Gin (1 oz Plymouth Gin). Soak for two hours and strain. Complete the mixture by adding a liqueur glass of Kirsch (3/4 oz Clear Creek Kirsch) and 2 glasses of any White Wine (1 oz Bex 2007 Riesling) which is not too sweet. Such as Moselle, Graves or Chablis. Ice. Shake. Put a raspberry in each glass, and serve. This is a very refreshing summer cocktail.

This is, in fact, a very refreshing and quite tasty summer cocktail, arriving just in time for our usual fall Indian Summer. Unfortunately, with a very unimaginative name.

Personally, I struggled with not putting any sugar at all in this. If I were to make it again, I might add just a dash or so of simple.

If you don’t have time for the long steep of the raspberries, I can say from personal experience, muddling them in the gin works almost as well for an a la minute preparation.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Ramon Newton Cocktail

Ramon Newton Cocktail

Ramon Newton Cocktail.

1/4 Hercules. (1/2 oz “Hercules No. 4*”)
1/4 French Vermouth. (1/2 oz Noilly Prat Original Dry)
1/2 Dry Gin. (1 oz Plymouth Gin)

Shake well and strain into cocktail glass. Squeeze orange peel on top.

Well, there’s nothing wrong with this cocktail. A sort of Bitter Spicy Martini. Still, it’s not going to surpass the Personality A La Roy as my favorite Hercules Test Cocktail.

Doubling the Gentian in Hercules No. 4 was probably a mistake. I kind of like it. But I am a bitter, bitter man. Most likely others will prefer Hercules No. 3.

*Hercules #4

1 Stick Cassia Cinnamon, crushed
2 tsp. Coriander Seed, crushed
8 Whole Cloves, crushed
1 tsp. Quinine Powder
2 tsp Gentian Root
1/4 Cup Yerba Mate
Rind 1 Valencia Orange
1 bag peppermint tea
1/2 cup Raw Sugar
750ml Quady Elektra Orange Muscat
1/4 cup Osocalis Brandy

METHOD: Combine spices, peel, yerba mate and wine. Heat to 140 degrees. Add mint and allow to steep for 15 minutes. Filter through chinois and add Brandy. Let stand for at least a day. Pour liquid off of sediment and through a coffee filter and bottle.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.