Santa Cruz Rum Daisy

Santa Cruz Rum Daisy

Use small bar glass.
3 or 4 Dashes Gomme Syrup. (1/4 oz Rich Simple Syrup)
2 or 3 Dashes Maraschino or Curacao. (1/4 oz Maraschino Liqueur)
The Juice of 1/2 Small Lemon. (Juice 1/2 Lemon, Juice 1/2 Small Lime)
1 Wineglass Santa Cruz Rum. (2 oz Cruzan Single Barrel Rum)

Fill glass 1/3 full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Appollinaris or Selzer Water.

Figured I should use Rum which was actually from Saint Croix for the Santa Cruz Rum Daisy.

As usual, I find Cruzan Single Barrel to be fairly non-descript in this cocktail.

It’s a very fine Rum, but it doesn’t have enough “oomph” to stand up to this amount of ice, citrus, and sweetener.

Now, an Agricole or Navy Rum Daisy would be something to write home about…

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.

Grand Royal Fizz

Grand Royal Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (Uh, ooops, forgot)
1 Glass Gin. (2 oz Plymouth Gin)
2 Dashes Maraschino. (1 tsp. Luxardo Maraschino Liqueur)
The Juice of 1/4 Orange. (Juice 1/4 Orange)
1 Tablespoonful Sweet Cream. (1/4 oz Heavy Cream)
Shake well, strain into medium size glass and fill with syphon soda water.

Another recipe from Hugo Ensslin’s 1916, “Recipes for Mixed Drinks” 1916-1917, he gives the recipe as, “Made same as plain Gin Fizz, adding: 1 dash Maraschino; 3 dashes Orange Juice; ½ pony Cream.”

Again, Mr. Ensslin’s recipe for the Gin Fizz is as follows:

Gin Fizz
Juice of ½ Lime;
Juice ½ Lemon;
1 tablespoon of Powdered Sugar;
1 drink Dry Gin.

Shake well in a mixing glass with cracked ice, strain into fizz glass, fill up with carbonated or any sparkling water desired.

OK, I forgot the extra “Powdered Sugar”. Oops. Anyway, this was nicely tart without the extra sweetener. I take back my previous comment about tasting like Yoghurt being a bad thing.

Anyway, this is kind of like a Ramos (aka New Orleans) Fizz without the Egg White and with Maraschino Liqueur instead of Orange Flower Water. To be honest, I’m not sure any of those things are exactly bad. While Luxardo Maraschino is a little finicky, it’s nowhere near the problem ingredient that Orange Flower Water can be. Even with the Cream, Mrs. Flannestad approved of the Grand Royal Fizz.

Though the last time we did a “Grand Royal” drink, it was the “Grand Royal Clover Club” (Made by Ms. Josey Packard at Alembic Bar way back in April of 2008!) and it included a whole egg, not cream. Savoy Cocktail Book, inconsistent as ever.

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.

Willie Smith Cocktail

First, just a reminder that Sunday, Jan 30, 2010, 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.

Willie Smith Cocktail
1 Dash Lemon Juice. (Very Generous Dash Lemon Juice)
1/3 Maraschino. (1/2 oz Maraschino)
2/3 Brandy. (1 1/2 oz Osocalis Brandy)
Shake well and strain into cocktail glass.

Sort of a Brandy heavy Sidecar, sweetened with (too much) Maraschino Liqueur, the Willie Smith Cocktail might have been named after Willie the Lion Smith…

From an Answers.com Article:

Willie the Lion Smith was a pianist who stood at the center of the New York City jazz world in the roaring 1920s. He performed at the most fashionable nightclubs in New York City’s predominantly African-American Harlem neighborhood, accompanied other musicians on recordings, and inspired and mentored a host of younger musicians. Smith is regarded as a pioneer of stride piano, the first important solo piano style in the jazz tradition. He is less well known than other pianists of the 1920s such as James P. Johnson and Thomas P. “Fats” Waller, primarily because he made few recordings under his own name until later in his career.

You can listen and learn more here on this NPR piece:

Jazz Profiles from NPR: Willie “The Lion” Smith

William Henry Joseph Bonaparte Bertholoff Smith, aka Willie The Lion Smith, was a piano player who greatly influenced many future Jazz greats during the early part of the 20th Century.  A contemporary of Fats Waller he bridged the “Stride” piano style with the Chamber and Swing Jazz styles that were to come. He made his true fame playing Harlem house parties during prohibition, influencing other more famous players like Duke Ellington.

Interestingly, he felt the legalization of liquor did more harm to Harlem, than Prohibition ever did, as White people with money no longer had a reason to frequent the clubs and house parties where many in that neighborhood made their money.

“It was legal liquor that did to Harlem what scarcer tips and shuttered warehouses had failed to do.”

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.