Eagle's Dream

Presenting the Eagle’s Dream:

• 1 egg white
• 2 ounces London dry gin
• 1 ounce Creme Yvette or Creme de Violette
• 1 teaspoon simple syrup
• Juice of 1/4 Lemon

Shake in an iced cocktail shaker, strain and serve in a cocktail glass with a brandied cocktail cherry

This recipe comes from the 1927 cocktail book Barflies & Cocktails and through the magic of the Internet you can read it.

Twelve Miles Out

When I started making cocktails I was limited by the ingredients I had on hand. Now that I have one of the best stocked liquor cabinets between Atlanta and DC I can make a lot of things.

This drink out of the Prohibition Centennial Edition of Dr. Cocktail’s book is another equal portions drink, so I decided to give it a try.

Eve's Apple

The first cocktail I’ve made out of the Prohibition Centennial Edition is Eve’s Apple.

• 1.5 ounces Applejack
• 1.5 ounces Swedish Punsch
• 1.5 ounce fresh grapefruit juice

Combine equal parts of the ingredients in an iced cocktail shaker, strain, and serve in a cocktail glass.

In the new edition of the book there are a number of additional cocktail recipes, but many don’t have much back story, including this one. When I did a search on “Eve’s Apple Cocktail” I found a lot of references to a drink called the Eve’s Apple Daiquiri and even one from my friends over at Fair Game Beverage Co. but this one was from a 1929 book by Judge Jr.

Peace Train

It took me longer than expected to make this cocktail. I was introduced to the idea of the cocktail while watching the Peacemaker television series by James Gunn.

I really wasn’t expecting much from it, as the Peacemaker character in the Suicide Squad was a singularly unpleasant guy, but I like the shows Gunn makes and I figured I might enjoy this one. I really did, and I gained a new found respect for John Cena, who is much more talented that I used to give him credit.

Forgotten Cocktail #1

I used to travel a lot, and perhaps one day I will again, and in every new town I would often seek out a cocktail bar.

Looking at the menu, I’d try to pick out something that matched my mood at the time and often something I had never had before. If it was really good, I’d ask the bartender for the recipe, which I would write down on whatever scrap of paper I happened to have handy.

Daisy de Santiago

From Cuba comes the Daisy de Santiago:

• 1.0 ounce lime juice
• 1.5 teaspoons SC Demerara Syrup
• 1.0 ounce seltzer
• 0.5 ounce Yellow Chartreuse
• 1.5 ounces blended lightly aged rum

Add all the ingredients to a cocktail shaker. Add cracked or cubed ice. Shake and strain into a double old-fashioned glass filled with crushed ice. Garnish with a mint sprig.

This recipe is from the Smuggler’s Cove book but it is adapted from The Gentleman’s Companion: Around the World with Jigger, Beaker and Flask by Charles H. Baker, Jr. Baker was a food and drink writer who traveled the world and told stories. It sounds like my dream job. The Daisy de Santiago he discovered in Cuba, and referred to it as a “lovely thing, indeed”.

Chaos Calmer

From the world of tech comes the Chaos Calmer:

• 1.50 ounces gin
• 0.75 ounce lime juice
• 0.25 ounce triple sec
• 1.50 ounce orange juice
• 1 tsp Grenadine syrup

Short shake with broken ice and pure unstrained into a double rocks glass. Garnish with an orange wheel or lime wedge.

In my other life I work with open source software, and I tend to use open source solutions for almost all of my technology needs. I recently needed to replace my wireless router and I decided to choose one that was supported by the OpenWRT project.