The Brandy Crusta

A precursor to the Margarita is The Brandy Crusta:

• 1 lemon
• 0.5 teaspoon fresh lemon juice
• Bar or table sugar
• 2.0 ounces cognac (Hennessy specified)
• 1 teaspoon orange curaçao (Marie Brizard specified)
• 1 dash Boker’s Bitters (or substitute Angostura

Cut the lemon in half. Pare the full peel off half, and squeeze the juice from the lemon. Moisten the glass rim with the lemon juice, and dip it in bar or table sugar. Insert a lemon peel into the glass, Mix the liquors in a cocktail shaker of crushed ice. Shake, and strain into the prepared glass. Add 1 small lump of ice, and serve.

Continue reading

Curaçao Punch

A old one from 1882, it’s Curaçao Punch:

• 0.5 tablespoon sugar (alter to taste)
• 2 or 3 dashes of fresh lemon juice
• 1.0 ounce soda water
• 1.0 ounce brandy (Martell cognac specified)
• 2.0 ounces orange curaçao
• 1.0 ounce Jamaican rum (full-bodied specified)

In a bar glass or goblet, combine the sugar, lemon juice, and soda water. Dissolve the sugar, and fill a glass with finely shaved or thoroughly crushed ice. Add the remaining ingredients. Stir well, and ornament as Liberace might with all the fruit at your disposal.

Continue reading

Three to One Cocktail

Got some high proof gin? Make the Three to One Cocktail:

• 1.50 ounces 100-proof gin
• 0.75 ounce Marie Brizard Apry
• Juice of 1/2 lime

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lime wedge

I’m a firm believer in the concept of karma and of serendipity. So when my friends gave me spirits as birthday presents, I have not been surprised to see how easily they fit into my cocktail menu.

The Blue Moon

Having scored some real Creme de Violette, I made The Blue Moon:

• 2.0 ounces gin
• 0.5 ounce Crème Yvette or crème de violette
• 0.5 ounce lemon juice

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twist.

I managed to find some Crème Yvette earlier in this experiment, and I used it in the Aviation. While the taste was fine, I didn’t care for the color. It’s “purple” as in “has a lot of red in it”, versus violet. So when my friend Justin managed to find a source for crème de violette, I was in.

The Alamagoozlum Cocktail

The first cocktail recipe in the book is the Alamagoozlum Cocktail:

• 0.5 egg white
• 2.0 ounces genever gin
• 2.0 ounces water
• 1.5 ounces Jamaican rum
• 1.5 ounces yellow or green Chartreuse
• 1.5 ounces gomme syrup
• 0.5 ounce orange curaçao
• 0.5 ounce Angostura bitters

Shake very, very hard and long in a large iced cocktail shaker and serve tremulously into several previously chilled cocktail glasses.

This is an odd one, and I find it ironic that this cocktail managed to come first in the book, as it perfectly illustrates what a vintage and forgotten cocktail should be. It contains a number of obscure ingredients, which took me some time to assemble. Then I had to wait until I had two other friends around who wanted to try it, ’cause the recipe makes enough for three glasses.

The Mother-In-Law Cocktail

Like bourbon? Have friends who like bourbon? Try the Mother-in-Law Cocktail:

• 1.0 teaspoon Peychaud’s Bitters
• 1.0 teaspoon Angostura Bitters
• 1.0 teaspoon Amer Picon (subsitute Torani Amer)
• 0.5 ounce orange curaçao
• 0.5 maraschino liqueur
• 0.5 ounce simple syrup
• 0.5 ounce maraschino liqueur
• 9.0 ounces bourbon

Shake in an iced cocktail shaker, and strain into three cocktail glasses.

This is a great drink, but at over three ounces of spirit in each drink, you need friends (real ones, not imaginary) and it helps if they like bourbon.

Crimean Cup à la Marmora

A big punch with a big name is the Crimean Cup à la Marmora:

• 2.0 broad slices of lemon peel
• 1.0 teaspoon sugar
• 0.5 ounce dark Jamaican rum (Myers’s works well)
• 1.0 ounce brandy
• 0.5 maraschino liqueur
• 0.5 ounce Jamaican rum
• 2.0 ounces orgeat syrup
• 0.5 lemon juice
• 4.0 ounces soda water
• 3.0 ounces chilled champagne

In a mixing glass, muddle the lemon peel with the sugar and the dark rum. Add remaining ingredients except the champagne, stir vigorously, and pour into 2 goblets with 2 or 3 large lumps of ice. Divide the champagne between the goblets.

Continue reading