Cocktails Suitable for A Prohibition Country.
The following cocktails are especially suited for those countries where they make the best of Prohibition, and where the ingredients for making them are obtainable without much difficulty.
Karl K. Kitchen Cocktail
1/4 White Grape Juice. (1/2 oz Santa Cruz Organic White Grape Juice)
4 Dashes Grenadine or Raspberry Syrup. (1 teaspoon Small Hand Foods Grenadine)
3/4 Scotch Whisky. (1 oz Famous Grouse, 1/2 oz John Mark and Robbo’s Smokey Peaty One)
Shake well and strain into cocktail glass.
You know, there’s this discussion, is someone who mixes up drinks a Bartender or a Mixologist? Generally, we say, someone who makes up drinks and doesn’t work behind a bar can call themselves a Mixologist, if they want to use a made up, vaguely scientific, name for what they do. Well, instead of “Dipsologist”.
So, I guess Karl K. Kitchen was out of Dry Vermouth during prohibition and used White Grape Juice instead.
Right now, I’m going to go on the line and say, “Karl K. Kitchen, that was a very bad idea.”
Pretty sure you qualify as neither a Bartender or a Mixologist.
I mean, I was expecting this to be bad, but it is just really bad.
Well, OK, it isn’t quite as bad as the completely inexplicable Wembley Cocktail (No. 2), with its combination of Scotch, Dry Vermouth, and Pineapple Juice, but still, pretty darn bad.
“Karl K. Kitchen, of the New York World, is not a metropolitan but a cosmopolitan newspaper man, who from Petrograd to Paducah is rated as one who is distinctly ‘in the know.'”
Back to the newroom for you, Mr. Kitchen, you know a bit less than you think.
If this cocktail is any indication, I will be longing for “Non-Alcoholic” libations pretty shortly. It’s no wonder people would drink just about anything during Prohibition.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.