DrinkBoy: Adventures in Cocktails

Cocktail: Young Man

"The Savoy Cocktail Book" by Harry Craddock (1930) — Tue, 31 Jan 2012 14:58:52 GMT

It is believed that this drink was created by Harry Craddock, head bartender of the Savoy in London. Harry was an American bartender who decided to ply his trade overseas when American Prohibition hit. He joined the Savoy in 1920 and in 1930, he came out with “The Savoy Cocktail Book”, which was fairly popular, even in America where Prohibition was still in effect, although many realized it was on its last legs.

Cocktail: Biter

"The Savoy Cocktail Book", Harry Craddock (1930) — Tue, 24 Jan 2012 15:42:55 GMT

You wouldn’t be wrong to look at this drink as being fairly similar to the now well-known “Last Word”, the difference of course, is that the ratios here are slightly different, the use of lemon juice instead of lime, the added touch of absinthe, and no maraschino liqueur. Together, these changes make this clearly a different drink.

Cocktail: Suburban

"Old Waldorf Bar Days", by Albert Crockett Stevents (1931) — Thu, 27 Oct 2011 15:27:37 GMT

Named after the Suburban Handicap horse race held in the Brooklyn's Sheepshead Bay during the 1800s, the Suburban Cocktail comes to us via the Old Waldorf-Astoria Bar Book. It was meant to celebrate men such as James R Keene who made their riches in stocks and owned a number of horses.

Cocktail: Hakam

The Savoy Cocktail Book, by Harry Craddock (1930) — Thu, 05 Jan 2012 13:27:52 GMT

Found in the Savoy Cocktail Book by Harry Craddock, this drink is quite similar to that of the Martinez, although many Martinez recipes will specifically call for Old Tom gin, and/or the use of Marachino liqueur. It’s hard to say where this drink originates, or exactly what is intended by its name, but “Hakam” means “A Wise Man” in Hebrew.

Cocktail: Spencer

The Savoy Cocktail Book, by Harry Craddock (1930) — Thu, 05 Jan 2012 13:14:44 GMT

This is another drink from The Savoy Cocktail Book by Harry Craddock, and one that isn’t seen hardly at all as far as I can tell. Apricot Brandy can be a bit of a challenging ingredient to understand when used in a recipe like this, since it could either mean a true brandy distilled from Apricot juice, or it could also mean a sweet liqueur flavored with apricot flesh and seeds. We are going to assume that it is the liqueur that was intended for this cocktail.

Cocktail: Attention

"Recipes for Mixed Drinks" by Hugo R. Ensslin (1917) — Mon, 16 Jan 2012 15:20:41 GMT

The original recipe for this called for equal parts of all four ingredients. Such a drink would be far too unbalanced, but feel free to give it a try if you want. The recipe shown here is more of a modified dry Martini, with the absinthe and violette being supporting actors instead of co-stars.

Cocktail: San Martin

Cocktails: How to Mix Them, by Robert Vermeire (1922) — Mon, 09 Jan 2012 18:36:36 GMT

Cocktail: White Lady

Harry MacElhone, New York Bar in Paris, ~1923 — Mon, 09 Jan 2012 08:49:30 GMT

Without looking too hard, you'll find a few different recipes going by the name "White Lady", two, and perhaps three or even four, of them are all from the same bartender, Harry MacElhone, who created the drink in 1919. His original recipe called for Creme de Menthe, Cointreau, and Lemon Juice. In "ABC of Mixing Drinks" he lists it as Brandy, Creme de Menthe, and Cointreau, and then in 1923, when he took over the New York Bar in Paris, he updated the recipe again to be gin, Cointreau, and lemon juice, which is far more palatable. I've also seen reference to him listing this drink with egg white as well.

The recipe I am listing here, is as it was served by Harry Craddock at the Savoy cocktail bar in London.

Cocktail: Ford

"Modern American Drinks", by George J. Kapeler (1895) — Fri, 20 Jan 2012 13:41:59 GMT

The Ford Cocktail makes its first appearance in George J. Kapeler’s “Modern American Drinks”, published in 1895. The ingredients are the same as found in the “Caprice” cocktail, but the change in ratios makes this a very different cocktail indeed.

Cocktail: Washington

"The Savoy Cocktail Book" by Harry Craddock (1930) — Fri, 20 Jan 2012 13:36:35 GMT

This drink, from The Savoy Cocktail Book by Harry Craddock, basically follows the very early renditions of the Martini and the Manhattan, although using Brandy as the spirit. It also uses dry vermouth instead of the sweet that was commonly used in the Manhattan, as well as the early Martini as well. Following the common nomenclature for these “Modern” cocktails of the late 1800’s, I suppose technically this drink should be called a “Dry” Washington Cocktail.

Website: Professor Cocktail

9/19/2011 1:15:39 PM

Professional Book critic and amateur cocktailian, David Montgomery has endered the blogging world with a website he calls "Professor Cocktail". It's just gotten started and will hopefully provide some insights as he navigates the oft confusing world of mixology. As a former American History college professor, I have high hopes that he'll utilize some of the background to provide some... er... background.

Book: Hawai'i Tropical Rum Drinks & Cuisine by Don the Beachcomber

Arnold Bitner, Phoebe Beach — 8/10/2008 9:32:07 AM

Don the Beachcomber was the originator of the famous "Tiki" restaurnat craze which spread across the nation in the middle of the 1900's. This book contains a variety of food & drink recipes which Don Beach featured in many of his restaurants. Arnold and Phoebe also provide a variety of interesting historical insights and observations about who Don Beach was, and how his ideas sparked a culinary phenomenon.

Book: Beachbum Berry's Taboo Table

Jeff Berry — 8/10/2008 9:25:13 AM

Following up on his successful "Tiki" cocktail guides (Grog Log, Intoxica), Jeff Berry this time presents an array of food recipes from many of the nations best known Tiki restaurants. He also of course includes a collection of drink recipes as well.

Book: Famous New Orleans Drinks and how to mix'em

Stanley Clisby Arthur — 8/10/2008 9:21:01 AM

Since it's initial publication in 1937, this book of New Orleans drinking culture and recipes has proven so popular as to be regularly reprinted. While some of the history it contains has to be taken with a grain of salt (for example, the Sazerac is NOT the drink that originated the term "Cocktail"), it is still an excellent snapshot of the drinks that were being served in New Orleans soon after Prohibition.

Book: The Complete Book of Spirits

Anthony Dias Blue — 8/10/2008 9:16:13 AM

Providing a details guide to a wide variety of spirits, this book includes historical details, production methods, tasting notes, as well as a variety of recipes for cocktails and other mixed drinks.

Book: Bartender's Guide

Jerry Thomas — 8/10/2008 9:08:04 AM

Following up on the 1862 edition, this book presents an updated collection of recipes. The number of cocktails presented in this book have doubled, from 10, to 20. A reprint of this book is available from http://www.vintagebook.net

Book: How's Your Drink

Eric Felten — 8/10/2008 9:03:36 AM

Presenting a compendium of his articles from the Wall Street Journal, Eric Felten provides a well rounded examination of many of the countries best cocktails. He wraps around these recipes an entertaining glimpse of historical details and personal insights.

Book: Bartender's Guide

Jerry Thomas — 8/10/2008 8:55:18 AM

The first bartender's guide was published in 1862, and included over 200 drink recipes provide by Jerry Thomas. There have been a number of reprints of this book over the years, the most recent, and perhaps the most impressive, is this one produced by Mud Puddle books in 2008, including a new introduction by famed historian David Wonrich.

Book: Jones Complete Barguide

Stan Jones — 7/13/2008 3:32:25 PM

While this book has been out of print since the 1970's, it is no doubt that at it's time of publishing it's over 4,000 recipes were an accurate accounting of most, if not all, of the recipes that had come before it. The recipes are presented in a rather sparse and jumbled fashion, with little in the way of details that might explain the tips and tricks as to how to make them properly. The well trained mixologist however will be able to ferret out the good from the bad, and be able to come away with a new collection of recipes that they can add to their repitoire.

Website: BarStuff

6/3/2011 11:15:47 AM

BarStuff.de is a popular bar supply company in Germany, which has an interesting and useful collection of products, and best of all, they ship internationally!

Website: Keg Nation

6/15/2009 9:34:22 AM

Keg Nation provides a selection of products focused on draught beer and liquor dispensing. They have a nice selection of ceramic beer towers, as well as electronic beer and liquor systems.

Book: DIY Cocktails

Marcia Simmons, Jonas Halpren — 5/4/2011 9:58:22 AM

DIY Cocktails provides a step by step guide to understanding why the "classic" cocktail recipes work, and then encouraging the reader to try their own modifications in an effort to become more comfortable with coming up with their own recipes.

Article: Adjusting The Volume

Robert Hess — 5/22/2004 12:00:00 AM

One of my frustrations in the modern trend of cocktails, is that many people seem to think bigger is better. Why can't they learn that this isn't good for the customer, or the business.

Article: Noilly Prat vs Noilly Prat

Robert Hess — 4/19/2009 12:00:00 AM

Or "Will the Real Noilly Prat Please Stand Up."... or perhaps I am the only one who remembers the old "To Tell The Truth" show?

Article: Drinking Las Vegas

Robert Hess — 3/22/2009 12:00:00 AM

Cocktails and mixed drinks fly fast and furious throughout this larger than life town, most however are culinary disasters. Thankfully, there are a few rays of hope which stand out, with the tantalizing promise of more to come.

Book: The Essential Bartenders Guide

Robert Hess — 3/13/2009 3:46:12 PM

The Essential Bartender’s Guide is a great overview guide on proper technique, details, recipes, and overall mixology guidance that almost anyone, regardless of their skill level, will find useful.

Website: Kindred Cocktails

12/17/2010 3:01:43 PM

Kindred Cocktails is an online cocktail database with a slight difference, it actually allows you to add your own cocktail recipes to the site and see recipes others have added.

Article: A Proper Chill

Robert Hess — 11/25/2005 12:00:00 AM

Getting a properly chilled cocktail simply means making the best use of ice in chilling it down. There are however many methods of doing this which might at first "sound" like a good idea, but in fact aren't.

Article: Sour Mix: How to Wield That Hammer

Robert Hess — 11/21/2009 12:00:00 AM

Sour mix is an ingredient that many beginners find to be rather confusing. Hopefully I can assist in removing some of the mystery of this very simple ingredient, as well as provide some pointers on it's proper usage.

Website: Uber Bar Tools / ProDesign

10/28/2009 9:54:49 AM

Michael Silvers created ProDesign, an integrated design, manufacturing, and fulfillment company which produces unique and elegant barware. UberBarTools is the result of this project and can be relied on as a source of innovative and exciting tools for any bar, home or professional.

Website: Miss Charming

10/28/2009 9:42:27 AM

Cheryl Charming has turned her love of bartending and instictive creativity into an ever broadening set of opportunities and resources. On her site you will find facinating information for consumers, bartenders, and bar owners.

Website: Cocktail Kingdom

10/28/2009 9:24:27 AM

Greg Boehm, owner of Mud Puddle Books, has turned his facination for classic cocktails into a thriving business. Starting out by simply providing accurately reproduced reprints of some of the most acclaimed cocktail books from the past, he has expanded the offerings available on his site to also include a variety of imported barware that is difficult, if not impossible, to find in the US. He also provides a great selection of bitters which are so crucial to a craft cocktail.

Website: Summit Sips

10/28/2009 8:55:51 AM

Summit Sips is an ongoing collection of musings about recipes, techniques, tools and other cocktail-related topics. Subjects include classic and contemporary cocktails, homemade ingredients, bars, restaurants and other social aspects of life in and around St. Paul.

Website: Cocktail Enthusiast

10/27/2009 10:46:02 AM

Cocktail Enthusiast is a blog operated by Kevin Gray, a Dallas-based cocktail enthusiast (hence the name) which provides a personal exploration of cocktails and spirits, mixology and drinking culture. It has emphasis on both classic cocktails and modern innovations. It will often list cocktail recipes, liquor reviews, along with the occasional bar review and news piece.

Article: Cocktails: The Liquid Cuisine

Robert Hess — 10/15/2006 12:00:00 AM

Why is it that combining ingredients and flavors in the kitchen are easily thought of as "culinary", while doing the same thing with liquid ingredients behind the bar isn't? Personally, I think it's about time for a change.

Website: Mister Mojito

10/1/2009 8:07:05 PM

David Nepove has long been a well respected bartender in San Francisco, and like most bartenders constantly bemoaned the quality of barware available. Unlike most bartenders however, he decided to do something about it. First he designed his own line of mudders, and then he sourced a variety of great tools to compliment them. I've been using several of his products for many years, and highly recommend them.

Article: Definitions and Precisions

Robert Hess — 1/27/2009 12:00:00 AM

Far too many people are mixing cocktails simply by following a recipe, without really understanding the role that the different ingredients or methods play in the final product. I'd like to use one of the focus points of Molecular Gastronomy, and by association Molecular Mixology, to perhaps provide some additional insights on the art of the culinary cocktail.

Article: Your First Drink

Robert Hess — 1/2/2005 12:00:00 AM

Everyone has to start somewhere... where did you start with your first drink? And how might that have set the stage for the style of drinking you would move toward next? If your first tentative steps are well placed, it puts in in that much better of a position to really enjoy what the future might hold.

Article: On Molecular Mixology

Robert Hess — 1/19/2009 12:00:00 AM

Molecular Mixology seems to be the "hot and trendy" thing these days. Bartenders messing around with foams, alginate, liquid nitrogen, and a variety of other devices that would make a mad scientist envious. But lets not religate MM to being just another "fad", instead lets take a closer look at it and really discover what it's all about.

Article: Culinary Evolutions

Robert Hess — 1/1/2004 12:00:00 AM

To appreciate, or even understand, the cocktail as a culinary artform, it is important to take a close look at cuisine in general and how it has evolved over the centuries.