Old Fashioned Cocktail

Bitters Soaked Sugar Cube

Old Fashioned Cocktail.

1 Lump Sugar.
2 Dashes Angostura Bitters.
1 Glass Rye or Canadian Club Whisky.

Crush sugar and bitters together, add lump of ice, decorate with twist of lemon peel and slice of orange using medium size glass, and stir well. This Cocktail can be made with Brandy, Gin, Rum, etc., instead of Rye Whisky.

I’ve covered the Old-Fashioned a number of times before on the blog: Brandy Special, King Cole Cocktail, Wisconsin Old-Fashioneds, and Make it Another Old-Fashioned, Please. Whew!

Is there anything I haven’t said about them?

Muddler

Well, one thing I have noticed is that graduates of the American Bartending School are often a bit confused about which end of the muddler goes into the cocktail and which end they should be holding.

Let’s be clear, in the photo above, grasp the top rounded end.

Grasping Muddler

The flat end of the muddler goes into the cocktail to crush your sugar, bitters and what have you.

Muddler in Glass

Also, if you buy a varnished muddler, it’s best to sand the varnish off and soak it in mineral oil.  If you don’t, flakes of varnish will eventually end up in the cocktails.  Varnish is never an appropriate garnish.  Now the above muddler is OK for things like Juleps and Old-Fashioned which are built in normal size glassware.  For those drinks which are muddled in pint glasses, and the like, you might want to think of something with a bit more heft.

Pug Muddler

For example you might talk to Chris Gallagher and get yourself one of his extremely attractive PUG!  Muddlers.  The one above is made from Mexican Rosewood.  Also, the slanted top end of pug muddlers makes them nearly impossible to hold the wrong way.  Or drop a note to David Nepove, aka Mr. Mojito, who also sells quite an assortment of muddlers and other bar equipment.

Old Fashioned Cocktail

Which version did I make this time, with all those options, “Brandy, Gin, Rum, etc.”? Well, I’m supporting the home team, of course!

Genevieve Old-Fashioned.

1 lump Demerara Sugar
2 dashes Angostura Bitters
2 oz Anchor Genevieve Genever Style Gin

In a medium size heavy bottomed glass, with a muddler, crush sugar and bitters together with a splash of water. Add Genevieve and stir to combine. Add ice and stir well.  Decorate with twist of lemon peel, a slice of orange, and serve.

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.

OH Henry! Cocktail

Oh Henry! Cocktail

Oh Henry! Cocktail

1/3 Benedictine. (1 oz Benedictine)
1/3 Whisky. (3/4 oz Famous Grouse, 1/4 oz Jon Mark and Robbo Smokey Peaty One)
1/3 Ginger Ale. (1 oz Bundaberg Ginger Beer)

Stir well and serve.

This cocktail comes from Judge Jr.’s Prohibition era tome, “Here’s How.” In that book the recipe is given as: “1 jigger of Benedictine; 1 jigger of Scotch; 2 jiggers of ginger ale,” which seems a bit more sensible. Judge Jr. also notes this cocktail was, “Originated by Henry Oretel and believe us Henry knows his liquids!” I can dig up no information on Mr. Oretel.

While tasty, this is way too sweet for me. I think even with 2 parts ginger beer to 1 part Scotch and Benedictine. If I had to do it over, I would go with: 1/2 oz Benedictine, 1 1/2 oz Scotch. Build over ice and top up with Ginger Beer.

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.

Morning Glory Cocktail

Repeal Bitters

One of the really spiffy things about writing this pesky Savoy topic is that occasionally people you’ve met send you really cool stuff.

The other day I got an email from Stephan Berg, one of the proprietors of The Bitter Truth asking for my address. Having met him at Tales of the cocktail, he didn’t seem particularly menacing. So I figured it would be safe to send him my contact info.

Repeal Bitters Back Label

The Bitter Truth Guys, Alexander Hauke and Stephan Berg, had recently released a Celery Seed Bitters and a reproduction of Jerry Thomas Decanter Bitters. I suppose I had an idle hope that they might send me some of those.

Instead they sent a brand new product, which they have created to honor the 75th Anniversary of the Repeal of Prohibition.

The Repeal Day bitters are quite complex. The initial flavors and scents are clove which give way to a front of mouth bitter flavor. Secondary flavors which come forward after that initial bitter burst are similar to root beer. I don’t get much, if any citrus. Instead other flavors similar to culinary herbs and more bitterness linger in the aftertaste.

If you should desire to purchase these bitters, you can either mail order them from The Bitter Truth in Germany or I’ve heard a rumor that a certain cocktail book publisher may soon be distributing them in the US.

Morning Glory Cocktail

Morning Glory Cocktail

3 Dashes Gomme Syrup. (1 tsp. rich simple syrup)
2 Dashes Curacao. (2/3 tsp. Bols Dry Orange Curacao)
2 Dashes Bitters. (2 dashes Bitter Truth Repeal Bitters)
1 Dash Absinthe. (1 dash North Shore Sirene Absinthe)
1 Liqueur Glass Brandy. (1 1/2 oz Lustau Reserve Brandy)
1 Liqueur Glass Whisky. (1 1/2 oz Anchor 2006 Hotaling’s Whiskey)
1 Piece Lemon Peel, twisted to express the oil.
Two Small Pieces of Ice.

Stir thoroughly and remove the ice. Fill the glass with seltzer water or plain soda, and stir with a teaspoon having a little sugar in it.

Well if you’ve got old-school bitters, handily, here’s an old school drink.

As we have seen, much of the Cocktail’s development was intimately connected to the search for a better hangover cure…When confronted by the “Cold grey light of dawn”, the toper recognized it as “the great necessity of the age” the he should at once take some sort of “anti-fogmatic”…”eye-opener”…”bracer”…”corpse reviver” or “morning glory”.

Quoting here from David Wondrich’s introduction to the Morning Glory Cocktail in his book, “Imbibe!

According to Wondrich, the Morning Glory Cocktail first appears in print in the 1887 edition of Jerry Thomas’ Book and is pretty much verbatim as above.

The “remove the ice idea” is a bit silly. Perhaps sensible when ice was at more of a premium than it is today. I recommend, as does Mr. Wondrich, that you simply follow a procedure similar to a Sazerac. Chill a medium size serving glass with ice and water. Stir your cocktail in ice in a mixing glass or tin. Dump the ice from the chilled serving glass. Strain your cocktail into the chilled glass. Top up with soda.

While I was getting all old-school, I figured I might as well use Anchor Distilling’s Hotaling’s Whiskey in this cocktail. Seemed like it would combine well with brandy.

And indeed. Uh, wow. After a couple sips, it felt like my scalp was floating a few feet above the top of my head.

No idea what might happen, if you follow Mr. Wondrich’s other piece of advice and listen to that, “anarchic little voice in your head that suggests substituting champagne for the selzer.”

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.

Mamie Taylor Cocktail

Mamie Taylor Cocktail

The Mamie Taylor Cocktail

1 Hooker Whisky. (2 oz Famous Grouse)
The Juice of 2 Limes. (Juice of 1 lime)

Fill tall glass with Ginger Ale (Fever Tree Ginger Ale).

It seems the Savoy gets this “2 limes” craziness from Judge Jr.’s prohibition book, “Here’s How”. Unless they are unusually small limes, 1 is plenty. In fact most recipes call only for the juice of half a lime. The Savoy also fails to note that the proper whisky for the drink is Scotch. Oh, and it is usually made over ice.

Extremely popular in the early part of the 20th Century, the Mamie Taylor fell out of favor during prohibition and never really recovered.

Which is too bad, as it is really quite an enjoyable and refreshing drink.

I know I recently read an article or write up about the drink. I thought it was in David Wondrich’s “Imbibe!”. However, paging through, I don’t see it. I suspect it may have been one of Ted Haigh’s columns for the magazine Imbibe.

There’s much information on the webtender wiki page: Mamie Taylor

This seems the most pertinent regarding the drinks creation…

The Post Standard”, 7th March 1902

“It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899,” he said, “that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink–in fact, a claret lemonade. When the drink was served it was very evident that it wasn’t a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found it much to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keeper what drink it was that was being served to them and without hesitation the hotel man replied “a Mamie Taylor” and the name seemed to meet with instantaneous favour and has become famous all over the country.”

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.

Los Angeles Cocktail

Los Angeles Cocktail

The Los Angeles Cocktail
(4 People)

The Juice of 1 Lemon. (Juice a generous quarter of a Lemon)
4 Hookers Whisky. (2 oz Eagle Rare Bourbon)
4 Teaspoonsful Sugar. (1 teaspoon sugar)
1 Egg. (About a quarter of a whisked large egg)
1 Dash Italian Vermouth. (a splash of Carpano Antica)

Shake well and strain into cocktail glass. (Drops of Angostura to garnish.)

I will note that this recipe is nearly verbatim from Judge Jr.’s “Here’s How” except that Judge Jr. calls for “Scotch” instead of just “Whisky”. He also adds the comment, “After trying this you will understand why they talk about the climate out there.” Whatever that means.

I wasn’t feeling much like Scotch and the bottle of Eagle Rare Bourbon was handy.

I also took the liberty of borrowing the Angostura drop garnish from the Pisco Punch, which adds a nice spicy scent to the cocktail. And, well, plus bitters, so you can actually call it a cocktail!

I really enjoyed this cocktail. It’s too bad so many people are skittish about whole eggs in cocktails, as this cocktail is a great pick me up. As Harry McElhone sez about the Swissess in “Barflies and Cocktails”, “This is a very good bracer for that feeling of the morning after the night before.”

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.

Grace’s Delight Cocktail

Grace’s Delight Cocktail
(6 People)
Fill a large glass with broken ice and place in it 2 glasses of Whisky, 2 ½ glasses of French Vermouth and half a glass of Raspberry Brandy. Add the juice of half an Orange, a teaspoonful of Orange-flower water, 3 Juniper berries, a bit of Cinnamon and a little Nutmeg.
Stir well with a big silver spoon, pour the mixture, straining it, into a cocktail shaker holding about a pint. Shake and keep for an hour on ice. Serve.

Grace’s Delight Cocktail, revised

1 oz Rittenhouse Bonded Rye
1 1/4 ounce Dolin Dry Vermouth
1/4 ounce Chambord
Juice 1/8 Orange
Dash Orange Flower Water
2 Juniper Berries
Pinch Cinnamon
Pinch freshly ground Nutmeg

Crush Juniper berries in the bottom of a mixing glass or tin. Add Cinnamon, Nutmeg, and Rye. Let stand for at least an hour. Add remaining ingredients, shake and strain into a cocktail glass.

I have to admit I’ve been looking forward to Grace’s Delight since I first read through the Savoy Cocktail Book a few years ago. However, the instructions never really made much sense to me. I’ve done my best to render them into a semblance of order. Sorry Grace, I don’t have a big silver spoon, and, I guess, technically, Chambord is a black raspberry liqueur, not red raspberry.

In any case, the result of the above procedure is actually quite tasty. Albeit in a sort of odd, fruity, spicy way. More like a mini punch than a cocktail. I’d certainly drink it again.

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.

Cablegram Cocktail

Cablegram Cocktail

Cablegram Cocktail

Juice of 1/2 Lemon
1/2 Tablespoon Powdered Sugar (1/2 teaspoon caster sugar)
1 Glass Canadian Club Whisky (2 oz Sazerac Straight Rye Whiskey)

Shake well, strain into long tumbler (1/3 filled with ice) and fill with Ginger Ale (Reed’s Ginger Brew).

Along with the Bull-Dog, another very good long drink featuring ginger ale. This one is a whisk(e)y sour plus ginger ale.

I felt like the ginger and lemon would need a whisk(e)y with a bit more spirit than Canadian, so I went with the younger Sazerac. Worked quite well.

The recipe in the Savoy doesn’t mention ice in the serving glass at all. However, every other recipe I read suggested building it over ice or straining it over fresh ice.

I dunno if the ginger ale in England was less sweet or if they just liked sweeter drinks; but, I’m not entirely convinced this needed any extra sugar at all. With the Reed’s, I think you could just build it in the glass with ice and leave out the extra sugar.

Googling this recently, I was pleasantly surprised to discover that they have re-vived the Cablegram at Vessel in Seattle. It was even referenced in some reviews of the venue as one of their more outstanding cocktails. Of course it involves house made ginger ale and such. Still, nice to see a bar bringing back obscure classic cocktails!

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.