The Modernista

Another rare Scotch-based cocktail, The Modernista:

• 2.0 ounces Scotch
• 0.5 ounce dark Jamaican rum
• 1 teaspoon absinthe or pastis (Pernod, Herbsaint and Ricard all work.)
• 0.5 ounce Swedish Punsch
• 0.5 ounce fresh lemon juice
• 2 dashes orange bitters

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

This is Dr. Cocktail’s name for The Modern cocktail, and the references I’ve found in the intertoobz all have Scotch, pastis or absinthe, and orange bitters in common, but in vastly different proportions. A couple include sloe gin. The drink is supposed to have originated just after the turn of the century (1900, not 2000), hence the name.

The Ford Cocktail

Famous before Henry was, here is The Ford Cocktail:

• 1 ounce Old Tom Gin (Hayman’s Old Tom Gin recommended)
• 1 ounce dry vermouth
• 3 dashes Bénédictine
• 3 dashes orange bitters

Stir well with finely cracked ice, and strain into a cocktail glass. Garnish with an orange twist.

Okay, to be honest, I wasn’t in the mood for a gin drink when I made this, but I have a small amount of OCD and I wanted to remove the last place in the index where I had three untried recipes in a row.

Barnum (Was Right) Cocktail

I hate the name, but I love the Barnum (Was Right) Cocktail:

• 2.0 ounces gin
• 1.0 ounce apricot-flavored brandy (the best is Marie Brizard’s Apry)
• 0.5 ounce fresh lemon juice
• 2 dashes Angostura bitters

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

Okay, so let’s get the name out of the way. It supposedly references the quote “There is a sucker born every minute” which is usually attributed to P.T. Barnum. It is meant to refer the fact that many cocktails with different names are very similar, and Dr. Cocktail states that this drink “appears to be a variation of the Pegu Club” which implies you are a “sucker” for thinking this is a different drink.

Pegu Club Cocktail

Gin and citrus go well together, like in the Pegu Club Cocktail:

• 1.50 ounces gin
• 0.50 ounce Cointreau
• 0.75 ounce fresh lime juice
• 2 dashes Angostura bitters

Shake in an iced cocktail shaker and strain into a cocktail glass.

I decided to make this cocktail simply because it is referenced in another recipe that I plan to make next. It’s hot here at the moment so anything cold with “gin and juice” is welcome.

Fairbank Cocktail

Because I had crème de noyeaux I made the Fairbank Cocktail:

• 1.75 ounces gin
• 0.75 ounce dry vermouth
• 2 dashes orange bitters (Regan’s #6 recommended)
• 2 dashes crème de noyeaux

Stir in a mixing glass with ice, and strain into a cocktail glass. Garnish with a cherry.

One of the fun things about this little experiment is trying to locate all of the ingredients for these vintage cocktails. I bought a bottle of crème de noyeaux at [Binny’s][1] in Chicago, and I just wanted to point out to my two readers the effort I go to in order to get an ingredient that I will use on the order of “dashes”.

Fish House Punch

For the Fourth of July, what could me more patriotic than Fish House Punch?

• 2.0 quarts Jamaican Rum (Appleton recommended)
• 1.0 quart brandy (Hennessy recommended)
• 0.5 pint peach brandy
• 0.5 pint maraschino liquor
• 1.0 quart freshly made green tea
• 1.0 pint lemon juice
• 1.0 pound powdered (not confectioners’) sugar
• 1.0 bottle champagne

Stir together in a large pot with lid. Let brew (they advise for two days). When ready, pour over ice in a punch bowl and stir in the champagne

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The Derby

In honor of American Pharoah winning the Triple Crown, I decided to make The Derby:

• 1.00 ounce bourbon
• 0.50 ounce sweet vermouth
• 0.50 ounce orange curaçao
• 0.75 ounce fresh lime juice

Shake in an iced cocktail shaker and strain into a cocktail glass. Add a mint leaf.

Growing up I didn’t think winning the Triple Crown of horse racing was a big deal. In the span of six years, from 1973 to 1978, three horses did it.