tag:blogger.com,1999:blog-6813606288364864752024-03-12T22:34:58.879-06:00Boulder LibationProviding cocktail recipes, techniques, equipment reviews, tasting notes and more. Writing about the best cocktails from yesterday and today, with an emphasis on the historical. Nothing too complicated. These are simple recipes written with the home user in mind, using the best available ingredients. Novices and pros alike should find something of interest here...Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-681360628836486475.post-68806206444071837742012-03-26T15:47:00.003-06:002012-03-26T22:12:46.472-06:00Villa Zarri, Bologna Italy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RwsgwBbUkkyhpd-XNNkD7ZZGYiIYuIHxia9sarO2GWKcG7NBJO9NW7c95rEzN8KZisJGeu1MhLQlG6qEd_r0CdWxjwc7-WOGqmUJDOxKr4a4-3_CXvyu0RJuIe_RJVSd1Icy_vlaQiZ6/s1600/Villa+Zarri+Title.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RwsgwBbUkkyhpd-XNNkD7ZZGYiIYuIHxia9sarO2GWKcG7NBJO9NW7c95rEzN8KZisJGeu1MhLQlG6qEd_r0CdWxjwc7-WOGqmUJDOxKr4a4-3_CXvyu0RJuIe_RJVSd1Icy_vlaQiZ6/s400/Villa+Zarri+Title.jpg" width="400" /></a></div>
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When an invitation to visit a local Brandy distiller on the outskirts of Bologna, Italy came up last week I almost did not go. Italian Brandy? Unheard of!<br />
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Then my friend assured me that this was the finest brandy in all of Italy...and then somehow my afternoon magically rearranged itself to allow this trip to be taken with ease...so why not I thought? </div>
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It turned out to be a highlight of our trip, and as for that bold claim? I now believe it to be one of the best brandies not only in Italy but even (queue the Jeremy Clarkson voice)...in the world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXOUdFfreK8jpm3TBzRrPVhwFQnSD3f078_t_BAGPaSIUmr4jPi8_bCIS84KpBhfnbU3Zd24r2NKZRcfIWLtNTQxsgx570rvBI62A2_1QCKTFdzmXKXERnOwclU6bDiBO0XWwBZAiVXlK/s1600/Villa+Zarri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXOUdFfreK8jpm3TBzRrPVhwFQnSD3f078_t_BAGPaSIUmr4jPi8_bCIS84KpBhfnbU3Zd24r2NKZRcfIWLtNTQxsgx570rvBI62A2_1QCKTFdzmXKXERnOwclU6bDiBO0XWwBZAiVXlK/s400/Villa+Zarri.jpg" width="300" /></a></div>
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Located about 10 minutes outside of Bologna's town center in a compound dating back to 1578. The Villa was restructured in 1729 and thanks to some loving restorations over the years it looks much the same today as it did in the eighteenth century.</div>
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<tr><td class="tr-caption" style="text-align: center;">Guido Zarri in front of the boiler of his Alambic Charentais</td></tr>
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Guido Zarri's family has been working with brandy for three generations starting with his maternal grandfather Leonidas Zarri. They purchased the Pilla, a small company based in liquor Murano (Venice).<br />
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The company was later transferred to Castel Maggiore (Bologna) and under the guidance of his father, Guido made a very important development with the Brandy <i>Oro Pilla</i>. He went into business in the late 70's and sold the brand Oro Pilla to Amaro Montenegro in 1988. </div>
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<tr><td class="tr-caption" style="text-align: center;">The old Oro Pilla distillery located next to Villa Zilla.</td></tr>
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In 1986 he started a small production of Brandy Cognac inspired by the goal of creating in Italy, a Brandy DOC. Keeping his small distillery in Villa Zarri, baptized by the name of the old house that lies in front of the distillery, he turned to craft production as a passion project to produce a Brandy which over the years has become increasingly valuable (and good!).</div>
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<tr><td class="tr-caption" style="text-align: center;">This vessel is used to preheat a batch of wine to speed the distillation process.</td></tr>
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Starting only with fresh white wine made from the Trebbiano grapes grown in the local Toscano and Romagna regions, the Villa runs 24/7 during harvest season.</div>
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<tr><td class="tr-caption" style="text-align: center;">Wine in brought in by truck from local producers and stored in these large stainless steel vessels.</td></tr>
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Each batch is started by boiling approximately 7500 liters of fresh wine with an A.B.V. of approx 10%. Since the alembic's boiler holds only 2500 litres it takes 3 batches of the first distillation called the "blank" which has an ABV of around 30-35% to make one full batch (approx 700 litres) of the "aquavite de vino" which has an A.B.V. of approx 70%.</div>
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<tr><td class="tr-caption" style="text-align: center;">The condenser cools the alcohol vapors collected from the boiler very slowly and gently.</td></tr>
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The aging process results in a net loss of approximately 3% of the total amount of liquid produced per year. After 10 years 30% of the original liquid has been lost to evaporation, a.k.a. the "Angel's Share".</div>
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So for every 7500 liters of wine they start with, to produce a 10 year old vintage they only net approx 450 liters of aged brandy. A 20-22 year vintage, only half of that. This is why good brandy is so expensive!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HYOQT6foXObzPsOOpqlUe77p6gisdwlC0cc9cW7GNMuiIHM6CX0xI-knxw9P-cIyhpqWuHRyiExVOtzYr_oGZMMeC1K1F48Fh5FyqW0dx_HjRs0BBgKVzTXnW66eWLxddW2hrGsvnX4H/s1600/Storage+Vessels+03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HYOQT6foXObzPsOOpqlUe77p6gisdwlC0cc9cW7GNMuiIHM6CX0xI-knxw9P-cIyhpqWuHRyiExVOtzYr_oGZMMeC1K1F48Fh5FyqW0dx_HjRs0BBgKVzTXnW66eWLxddW2hrGsvnX4H/s320/Storage+Vessels+03.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stainless steel holding tanks, each hold approx 5,000 liters.</td></tr>
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As each batch is distilled, the heads (the first part of the run) and tails (the end of the run) are saved in separate containers to be used later in proprietary ways to enrich the flavors of the final product. These containers are kept behind the steel fence in the photo above, and not accessible without the presence of the proper official, so at the wrong time of day even a small equipment failure can cause large disaster!</div>
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The aging process begins in (new) 350 liter barrels of French oak from the forests of Limousin and dell'Allier. When the brandy is aged in new oak for that first year, it absorbs color, tannins and aromas from the wood. </div>
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The origin of the oak makes a large difference. For example, the forests of the Limousin are predominately Farnia oak which have a coarser grain and are richer in content of phenol's like catechinic tannins. Oak from dell'Allier has finer veining and is rich in vanillin.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDgcGEh_ofFt3n8NIVCLUx-plrAMzVw_SvfXnJQz3EyGklfy7ldj5hLUTHO8lSxL1SZTYcjqBdlvsOS-uEHvycyewpJBccehcsWB3cQLQPCK81vTCCa3fsRsLEz5p85UHNzg00j2vOKTv/s1600/Bottling+Room+01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDgcGEh_ofFt3n8NIVCLUx-plrAMzVw_SvfXnJQz3EyGklfy7ldj5hLUTHO8lSxL1SZTYcjqBdlvsOS-uEHvycyewpJBccehcsWB3cQLQPCK81vTCCa3fsRsLEz5p85UHNzg00j2vOKTv/s320/Bottling+Room+01.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottling Room (all done by hand)</td></tr>
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The Allier oak, with it's slower growth rate, has a fine, close grain which isolates the aging liquid from the outside environment to a greater degree than the relatively wide grains of the faster growing trees from Limousin. This is fine for wine but spirits need to breath more as they age than a wine does. This is why they use both woods, to get the best of both worlds.</div>
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When taking Bologna's idea microclimate for aging spirits into account, this access to the outside world becomes key. Bologna's gentle seasons provide just enough change in temperatures to really allow the spirit to take deep long breaths each year as the cold air contracts the liquid into itself and the hot season pushes it out. </div>
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After the first year it is racked into depleted barrels (which have been used for more than 4 years) and left there for the rest of the aging period. In the old barrels, through the pores of the wood and "breathe" of the seasons, the brandy loses alcohol, absorbs oxygen and develops its true flavors.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrbxCwRJ13hZzdpS-4vJSqOgilKU8rrZZbANq5WL_268ZSynpBr-3coGsC0-i5r79B8fj2HbfKmjmo5gZVXg5CKf4fY6uj7iPmcVetugNCiPrmF9HUIsQl7FK3BMhR_S5dZKntgNO928I/s1600/Bottling+Room+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrbxCwRJ13hZzdpS-4vJSqOgilKU8rrZZbANq5WL_268ZSynpBr-3coGsC0-i5r79B8fj2HbfKmjmo5gZVXg5CKf4fY6uj7iPmcVetugNCiPrmF9HUIsQl7FK3BMhR_S5dZKntgNO928I/s320/Bottling+Room+02.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guido showing us some of the new high-end bottles they are using for their current vintages.</td></tr>
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This phase is very slow. It takes a great many years to evolve and get a great Brandy distillate. Guido insists that his Brandy is totally natural and does not add coloring, flavoring or sweeteners. All Villa Zarri Brandies are aged a minimum of 10 years. </div>
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Today his oldest Brandy is a 22 year old vintage! Also bottled (Vintage 1988) is a Brandy flavored with tobacco leaves (Kentucky tobacco) from local Tuscan growers. (<i>I was lucky enough to acquire bottle #967 of the limited run of 1400 bottles, and have included a review below.)</i> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLw4WmeKgu5vuuw0VIxcZxSct-pGSeQx2O3V_TI3VuFeZjstIqDrBhiUTIHBbORp27s0T98f7RBOKjTA9_diNSWoVKx0bBM_AHRQ_bS45JIzuwG8UkwWb-8GyjrFbJEHWARHF3Xxf5CJf/s1600/Tasting+Room.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLw4WmeKgu5vuuw0VIxcZxSct-pGSeQx2O3V_TI3VuFeZjstIqDrBhiUTIHBbORp27s0T98f7RBOKjTA9_diNSWoVKx0bBM_AHRQ_bS45JIzuwG8UkwWb-8GyjrFbJEHWARHF3Xxf5CJf/s400/Tasting+Room.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A selection of Villa Zarri Brandies in their tasting room.</td></tr>
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The range currently includes a 10 year, 18 year, 21 and 22 year releases as well as a range of (naturally) flavored brandies including a walnut liqueur, a cherry brandy and a coffee brandy. Especially well suited (and desirable) for cocktail mixing is the cherry brandy. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJY4eQYew0qO2_KF6OsftdstzentBrVC2CebDP3cVM-_rxsSRUVFaYz6qHypfU9Pz1UY2qt6Xv_s4ek84sWwATaCF7t3i-PnYDuKoOazxwwa-sKc-cxU54whzSgv2bGLPjiTh68z-CG9r/s1600/10+yr+and+cherry+brandy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJY4eQYew0qO2_KF6OsftdstzentBrVC2CebDP3cVM-_rxsSRUVFaYz6qHypfU9Pz1UY2qt6Xv_s4ek84sWwATaCF7t3i-PnYDuKoOazxwwa-sKc-cxU54whzSgv2bGLPjiTh68z-CG9r/s320/10+yr+and+cherry+brandy.jpg" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Villa Zarri 10 year and Cherry Brandies</td></tr>
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Their cherry brandy is made using both sour (durone della marca) and sweet (nero secondo) cherries which are steeped in the brandy for two full months creating an amazingly deep and rich cherry brandy (yet it is also somehow very light!) - with all natural ingredients. Simple and elegant it's perfect to sip on its own, but will lend itself well to classic cocktail recipes. This is truly how cherry brandy would also have been made "back in the day".</div>
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Check out the entire range here: http://www.villazarri.com/eng/home.asp</div>
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1988 Vintage Villa Zarri Tobacco Brandy</div>
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<b>Villa Zarri 21 year old Tobacco Brandy</b></div>
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A cigar to drink? Created for those who want to enjoy their cigars with brandy to the next degree. It is bottled at full strength, without any dilution with water, after a long period of aging. It is based on a blend of brandies from 1987 and infused briefly with local Tuscan Tobacco leaves. (Kentucky)</div>
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The producer describes the expression as being "Clear and warm, refined with a bright amber color. Elegant and aromatic nose with a very fine smell of sweet spices, cinnamon, vanilla, grapevine flowers and cloves. On the palate this brandy is full, warm, spicy and fresh." </div>
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They also caution moderation as it does contains nicotine!</div>
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<b><span style="font-size: large;">VILLA ZARRI ANTICO BRANDY ITALIANO </span></b></div>
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<b><span style="font-size: large;">CON SELEZIONE DI TABBACO TOSCANO</span></b></div>
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21 YEAR OLD - VINTAGE 1988<br />
ITALIAN TOBACCO FLAVORED BRANDY<br />
SCORE: 96 points<br />
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NOSE: Tobacco right there in the top, big and bold! Underneath though I found the notes of the cinnamon and vanilla, even a hint of the clove. This is a strong Brandy at 90 proof and that heat comes through on the nose, though not unpleasantly so - there is a softness there too for such a strong spirit. Full of character and inevitably met with a "wow!" and a quick second whiff. 23/25.<br />
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PALATE: Velvety. Smooth and slippery in the mouth. Several layers of flavor come on quickly. The deep, well-balanced brandy base arrives first with a nice big oak flavor and hints of leather. Subtle cherry and grape flavors make a brief appearance. The notes on the nose of cloves, cinnamon and vanilla show up mid way, giving way to the tobacco on the finish. 24/25<br />
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FINISH: The tannins are so soft as to be nearly absent, however they are present and provide excellent structure. A beautiful, long finish with full hits of fresh tobacco leaf along with further expansion of the baking spices present on the nose and palate. 24/25<br />
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BALANCE: Unique. Come on, a tobacco Brandy? I have no idea how they pulled it off - but even my own mother, who is a non-drinker and certainly not a smoker, enjoyed the overall effect of this spirit. She took a sip and closed her eyes as she was taken back to her paternal grandfather's tobacco farm which she visited often as a child. That's what a great spirit should do! The tobacco does not overwhelm, it's big and forceful while remaining subtle at the same time. As charming as it is unique. Considering the task they undertook with this ambitious mix, I'd say the product us a huge success and deserves the highest of marks. 25/25<br />
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<tr><td class="tr-caption" style="text-align: center;">Highly Recommended</td></tr>
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MORE PHOTOS ON MY FACEBOOK PAGE: http://on.fb.me/GRTYHl</div>
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<br /></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-50737312223022485902012-03-05T20:01:00.000-07:002012-03-05T21:00:47.590-07:00The Bar SinisterHere is an interesting read from the NY Times that originally appeared on November 3rd, 1853.<br />
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The writer has an obvious, and often humorous, temperance bent to their prose. All the same, the article is extremely descriptive and paints a vivid picture of what stepping into a New York bar in 1853 was like.<br />
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<br />Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-982358956389049752012-02-27T10:25:00.000-07:002012-03-01T21:45:19.892-07:00Travel Tales: NYC Winter 2012<div class="separator" style="clear: both; text-align: center;">
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I had a great time checking out new places in NYC last week. Toy Fair, Fashion Week, and bevy of all-new places to try out, it all made for an extra good time!<br />
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First stop was booker and dax which is located adjacent to momofuku ssam bar in milk bar's old location (milk bar moved to a new space directly across 13th street).<br />
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Momofuku restaurant group owner David Chang and molecular gastronomy wizard Dave Arnold put this program together and I have to say, they are off to a great start!<br />
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<strong>BOOKER AND DAX</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQF-JvsjgWhXQZUZwcrZm0H7wxANZYpTwzScBCYJufYDblVf8_gKDAVXbVwLmq8nbE55eOba62phRUKEN51IVEfLhvlOsZrCRpedb5DYdIA-6SBbYIAgR3PodXu-kR1LmwoP6RpAKUudx/s1600/Booker+&+Dax.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="213" id="blogsy-1330144829794.0273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQF-JvsjgWhXQZUZwcrZm0H7wxANZYpTwzScBCYJufYDblVf8_gKDAVXbVwLmq8nbE55eOba62phRUKEN51IVEfLhvlOsZrCRpedb5DYdIA-6SBbYIAgR3PodXu-kR1LmwoP6RpAKUudx/s320/Booker+&+Dax.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Booker & Dax, 207 Second Ave, at 13th Street. 212-254-3500</td></tr>
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For a "molecular" program, the cocktails were remarkably normal in their presentation. The familiar enough menu headings on the right hand side of their current cocktail menu read "Stirred", "Shaken", "On the Rock"...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfus-Yp05RdqtRjyfjYlrWtXn5jVglzRPDjzaQYgZtNOka_jm5q6MlibqO7l7YD_StkKjqK4mubuWkmkEZKalVewiZbwgRYgo3VrL2SqG4p35wkTgSKxkg8AK8e8DE8H8IQVC5Hy9nTwL/s1600/Booker+&+Dax+Feb+2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="640" id="blogsy-1330144829857.413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfus-Yp05RdqtRjyfjYlrWtXn5jVglzRPDjzaQYgZtNOka_jm5q6MlibqO7l7YD_StkKjqK4mubuWkmkEZKalVewiZbwgRYgo3VrL2SqG4p35wkTgSKxkg8AK8e8DE8H8IQVC5Hy9nTwL/s640/Booker+&+Dax+Feb+2012.jpg" width="435" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BOOKER AND DAX's inaugural cocktail menu, February 2012.</td></tr>
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The first column is the unusual bit. "Bubbles" which are house-prepared, pre-mixed and bottled-cocktails which are then hand carbonated on-demand. <br />
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Because they carbonate the entire cocktail, rather than adding a carbonated beverage to the mix, the mouth-feel on the carbonation is unusual. Big, round bubbles that feel like pop-rocks going off in your mouth. Well, almost like pop-rocks!<br />
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It was my first cocktail of the trip so I started with the Manhattan. It was a very solid classic served in a small coupe with enough extra liquid to fill the glass about half again served in a small glass bottle on the side.<br />
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It was served very cold mind you, the glasses are chilled using liquid nitrogen! It was very refreshing and absolutely hit the spot after a long day of travel.<br />
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Here's bar manager Tristan Willey showing us the electric hot poker in action!<br />
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A main attraction here is certainly the "Red Hot Poker" which is especially fitting for their winter launch. The poker was created by Dave Arnold and reaches temperatures around 1500°. Like the red hot pokers used in colonial days to make hot rum flips and their ilk, the poker is heated (electronically) to the point where the tip is glowing red hot. It rests on the bar off to the side in a protective cradle.<br />
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When the poker is used to heat up one of these drinks, flames shoot up as high as two feet above the glass creating an entertaining light show. This is more than just a gimmick though, it's a serious tool. OK, granted it should not take long for the "Flaming Moe" jokes to start, but the resulting concoctions made me a believer!<br />
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We tried the "'N' Cider", "Friend of the Devil" and the "French Colombian" this visit.<br />
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The 'N' Cider is a classic winter warmer. The flaming process tamed the normally hot and hard-to-tame Laird's bonded down quite a bit. The softened apple whisky combined with the lemon, cider and cinnamon made for an exceptionally good toddy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Utio53SvjLhc-PguGyN3QHc9tqDiOVbMhry09WaqvxKemBC_cfydo0dqJp6dElJSV0r-rIEn0az25vWbfcoqsIsG873dDHhWz6ph6Wqgyns14wiCcqUC_l7_0H1UHDSZ7YmGquM1SScL/s1600/Booker+&+Dax+Bar+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="195" id="blogsy-1330144829811.088" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Utio53SvjLhc-PguGyN3QHc9tqDiOVbMhry09WaqvxKemBC_cfydo0dqJp6dElJSV0r-rIEn0az25vWbfcoqsIsG873dDHhWz6ph6Wqgyns14wiCcqUC_l7_0H1UHDSZ7YmGquM1SScL/s320/Booker+&+Dax+Bar+02.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back Bar at Booker and Dax, note the "Red Hot Poker" in lower right corner.</td></tr>
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The hot Campari in the Friend of the Devil was a new one for the group and we all agreed it changed the flavor quite a bit. The touch of pernod seemed just right. It was a bit all over the place on the palate, sharp and smooth, bitter and just a touch sweet. Unusual and enjoyable.<br />
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The French Colombian is for Pernod lovers! I've never really liked "good and plentys" but this was good enough that even I enjoyed the result. Bottom line with these drinks, the menu's description of "old-school flavors, burnt and caramelized, served hot..." is dead on.<br />
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We also tried a Bols Deep. Bols Genever based old fashioned's are gaining popularity for good reason, they are delicious! The Bols Deep was no exception. Keep an eye out for these drinks this year!<br />
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With a rotovap on the back bar by the till, you know this program is seriously geeky, but it is not geeky to the point of distraction. Like all of David Chang's endeavors, Booker and Dax provides an experience that is comfortable and familiar, while providing something that somehow feels completely new at the same time.<br />
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Thanks again to Tristan and the crew for making us feel welcome and taking such good care of us, we had a great round of drinks!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8FQoZc6KghgvmpZfhyEEvszM6RT-BeLPieoHBQ1khtxQS8SahlFJMHjbTzCkEYdOc-L9qblDfQaEybyzq6U_WQJvsxVUlYVaAjTEhu87N_ZN3cCYtv1GjGCtcv15yNqrbZnkwvOwe2Mg/s1600/Booker+&+Dax+Bar+Front.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="266" id="blogsy-1330144829809.5105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8FQoZc6KghgvmpZfhyEEvszM6RT-BeLPieoHBQ1khtxQS8SahlFJMHjbTzCkEYdOc-L9qblDfQaEybyzq6U_WQJvsxVUlYVaAjTEhu87N_ZN3cCYtv1GjGCtcv15yNqrbZnkwvOwe2Mg/s400/Booker+&+Dax+Bar+Front.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Graffiti outside of booker and dax's 13th street entrance. </td></tr>
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On the way to dinner the next evening at Hudson Clearwater I stopped in at Employee's Only for a quick drink. (...and it was so good I had to stop in for another one after dinner!)<br />
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<strong>EMPLOYEES ONLY</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIgDjDc2mmd0EQZQ2LwCaeQdFRQW4ZGHh5v-SmJGJIkIqR2bxILAu2jbAi4Onz4gp0Q56G2ia1fCDowLpugnvBLjfXJMfQLne5U3SsHVTnoTjD0qZ-6lVBSG-QlxJGhcGOLK9h0boCuWs/s1600/employees-only+entrance.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="275" id="blogsy-1330144829834.8176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIgDjDc2mmd0EQZQ2LwCaeQdFRQW4ZGHh5v-SmJGJIkIqR2bxILAu2jbAi4Onz4gp0Q56G2ia1fCDowLpugnvBLjfXJMfQLne5U3SsHVTnoTjD0qZ-6lVBSG-QlxJGhcGOLK9h0boCuWs/s400/employees-only+entrance.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance to Employee's Only, 510 Hudson St., 212-242-3021</td></tr>
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The address alone will only get you part of the way there. Following the unmarked-door trend prevalent in modern speakeasies, this location is marked only by the "EO" logo in the middle of the green awning in the photo above. It wasn't immediately obvious to me that I'd arrived at my destination and I had to ask the doorman if I was in the right place. He affirmed I was and invited me in.<br />
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Inside, just past the psychic working a small table with tarot cards, is an art deco gem. Tasteful glitz, just a tad faded, it really felt like a swank 20's speakeasy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyIUp2Bv3XGOg67Tin_lo42A-aBRT2BI9WoBGX9cIvRv2GAR_qvmhXdrYUNCX_jYpj1BcWe-4doWSG1KBJhDROEyItUH7aukeA9mpsZjFs_ZMN0CNrpKF7z64L_iSRPWtUlAg9SngEhvG/s1600/Employees+Only+Bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="" height="263" id="blogsy-1330144829783.1074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyIUp2Bv3XGOg67Tin_lo42A-aBRT2BI9WoBGX9cIvRv2GAR_qvmhXdrYUNCX_jYpj1BcWe-4doWSG1KBJhDROEyItUH7aukeA9mpsZjFs_ZMN0CNrpKF7z64L_iSRPWtUlAg9SngEhvG/s400/Employees+Only+Bar.jpg" width="400" /></a></div>
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I was there on a Wednesday night at a little after 6 and I was one of 3 people sitting at the bar. Milos Zica was behind the stick and made me a Malèna cocktail, a mixture of, well...here's the menu, you can find it towards the middle of the first column:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB_gNVtf5LA36q-mVbGeCxBc8oIQOaPrFXBwpKUIPTUgLUdW6jZfO2ayJJGOq0vPXM2Ht8UgqjaIB0N1g32jW6XPecRtHHEsVFCG0s8QimEdlCVSjwh7UwIX-HDhYkeAbR72V9Zk-BNFK/s1600/EO+Menu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="" height="640" id="blogsy-1330144829791.0444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYB_gNVtf5LA36q-mVbGeCxBc8oIQOaPrFXBwpKUIPTUgLUdW6jZfO2ayJJGOq0vPXM2Ht8UgqjaIB0N1g32jW6XPecRtHHEsVFCG0s8QimEdlCVSjwh7UwIX-HDhYkeAbR72V9Zk-BNFK/s640/EO+Menu.JPG" width="456" /></a></div>
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So the Malèna, my favorite rye, with Campari and they throw in a little high-end port and orange bitters - a very nice cocktail. I tried not to drink this concoction too fast as I waited for my companions to arrive for dinner, which was not an easy task! I was able to watch Milos give instructions to the barbacks for the busy evening ahead and even sampled a few variations on a drink he was developing. </div>
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Arriving early anywhere is a good call if you want to get to know a place. The staff has so much more time to spend with you before the crowd arrives and starts pushing them to their limits. Milos was the perfect host and even though I only had time for one, it was very enjoyable and I was made to feel extremely welcome. </div>
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When I returned 4 hours later after a tasty (and reasonably priced!) meal at the Hudson Clearwater (if you go, try the Kings County which is a mixture of Rye, Chartreuse, Carpano Antica, Ango and Orange Bitters w/orange twist)...ok, here - check it out, it is worth locating and enjoying! <a href="http://www.hudsonclearwater.com/">http://www.hudsonclearwater.com/</a> (212-989-3255)</div>
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Several hours later after the big meal, we returned and Milos immediately recognized me and helped us find a few seats at the bar. It was late and we only had time for one, but I had as good a Pisco Sour as I have had anywhere and I was also able to sample their "Ruby Tuesday" (which was also very good). Before hitting the bricks we shared a round of Fernet with the staff. </div>
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The trip to "EO" was very enjoyable and I would not hesitate to return.</div>
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<strong><span style="font-size: large;">'inoteca liquori</span></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNRqTyUdCoFM2ukSvkia4ino608vJ4q0woUB846HKWWX3BNJ7k9Baxb4gsUCzkWZzD9uMTK4X22wdDQrasCCvzCCcsNlSkZBJ41Db-yq_Hzo6L1ETceRsAmCVh7JFqgKHaJm7CdcaFKFP/s1600/liquori_sign_lo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="266" id="blogsy-1330144829876.398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNRqTyUdCoFM2ukSvkia4ino608vJ4q0woUB846HKWWX3BNJ7k9Baxb4gsUCzkWZzD9uMTK4X22wdDQrasCCvzCCcsNlSkZBJ41Db-yq_Hzo6L1ETceRsAmCVh7JFqgKHaJm7CdcaFKFP/s400/liquori_sign_lo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'inoteca liquori, 323 Third Ave, New York 212-683-3035</td></tr>
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We arrived around 6:30 on a Thursday night at this neighborhood favorite and it was already starting to fill up. It took about a quarter of an hour to jockey a few seats at the bar. Once there we ordered some light plates and cocktails. Bar manager Chaim Dauermann was behind the stick and promptly whipped us up a couple of great cocktails.</div>
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The pasta dishes hit the spot, I ordered the linguine w/mussels, cherry tomatoes, garlic and wine and it was excellent, and this is a favorite dish of mine! The cherry tomatoes were on the large side and had their skins blanched off, they a nice meaty texture and a great flavor. There were pleanty of mussels in the mix and not too much butter in the sauce. Kudos to Chef Eric Kleinman for really getting this dish right!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dGIzlnATmEfpio285ODvW8ryyd-t97jAi35wKztwJa54u4k859DR5xwMw7GRtTe1dmtGekWdduv82CRFGNywT5KyVUsyroFKZS2_rZ1O2Q8EzHaj2NfbF0HZiTUeAtFN3lnjSkgO8-Ca/s1600/inoteca+liquori+05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="217" id="blogsy-1330144829797.4138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dGIzlnATmEfpio285ODvW8ryyd-t97jAi35wKztwJa54u4k859DR5xwMw7GRtTe1dmtGekWdduv82CRFGNywT5KyVUsyroFKZS2_rZ1O2Q8EzHaj2NfbF0HZiTUeAtFN3lnjSkgO8-Ca/s400/inoteca+liquori+05.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The back bar at 'inoteca liquori - an impressive collection!</td></tr>
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<span style="text-align: left;">Check out their current cocktail menu here: </span><a href="http://www.inotecanyc.com/liquori/cocktail.php" style="text-align: left;">http://www.inotecanyc.com/liquori/cocktail.php</a></div>
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I ordered the Vieux Carre. Shaim put together the Rittenhouse rye, Hine H Cognac, Dolin Rouge, Benedictine (along with Ango and Peychaud's bitters). </div>
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I soon received the expertly prepared classic cocktail which tasted every bit as good as it looked. Soon the place was really filling up and we had places to go, so after the quick bite and libations we were ready to move on. </div>
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Thanks again to Shaim and the crew for a great experience. I'll be back!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJPDsDqHE0hiwfAURtWNnNbjRHKA9Yq9Qfx4CeQKQ-JA5jhYSdsGz72EX9RfkfBjG4le9_XjMKen9r56lESdLycxe68T2xIUlcbbxcj_kIO88qy95nKCQEubbVlik-h3XLxvaASxzkz0p/s1600/inoteca+card.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="" height="182" id="blogsy-1330144829873.0398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJPDsDqHE0hiwfAURtWNnNbjRHKA9Yq9Qfx4CeQKQ-JA5jhYSdsGz72EX9RfkfBjG4le9_XjMKen9r56lESdLycxe68T2xIUlcbbxcj_kIO88qy95nKCQEubbVlik-h3XLxvaASxzkz0p/s320/inoteca+card.jpg" width="320" /></a></div>
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<strong>ACME</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8557Oxwy1M_qixsXhI68XHPlGnHh0dkXcMYbLOnQnZMl6AVXkzt_1rr8tbHfL4LCabW8lPt6ebMqIbyNDgdxLAqEptTB5-wCvspepWsqQHNXtAHGL9uiikI4lQwFYD2TF4ujsmYMLmwP/s1600/Acme.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="200" id="blogsy-1330144829851.8552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8557Oxwy1M_qixsXhI68XHPlGnHh0dkXcMYbLOnQnZMl6AVXkzt_1rr8tbHfL4LCabW8lPt6ebMqIbyNDgdxLAqEptTB5-wCvspepWsqQHNXtAHGL9uiikI4lQwFYD2TF4ujsmYMLmwP/s200/Acme.jpg" width="153" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>boo!</em></td></tr>
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We hiked it over to Acme next and were greeted inside by a rather rude couple who immediately informed us that there was a private party that night. It's worth saying that there was nothing on their web site and nothing on front of building noting this. A friend I was with told me that this was the second time that he had tried to visit this place, and the same thing happened to him the first time. I really doubt I'll be back to try again.</div>
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This did give us a chance to hike a little further on to Viktor & Spoils...which turned out to be well worth the walk in the rain.</div>
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<strong>VIKTOR & SPOILS</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMRTPBSJMjTdfQLBGMqG-Use-HJJ0A83I_SMfh8nh2T9ZYhEz2U6g3-Kv8Hh6N3-9-EI0UKZrAXdQMjsABrKr6BJqqkeEgtrVo7fX08RrhA3j8OGCjh2bMcTAeadWilOQyVbxon4oIm7R/s1600/Viktor+&+Spoils+05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="300" id="blogsy-1330144829847.871" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMRTPBSJMjTdfQLBGMqG-Use-HJJ0A83I_SMfh8nh2T9ZYhEz2U6g3-Kv8Hh6N3-9-EI0UKZrAXdQMjsABrKr6BJqqkeEgtrVo7fX08RrhA3j8OGCjh2bMcTAeadWilOQyVbxon4oIm7R/s400/Viktor+&+Spoils+05.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wall of lit Jarritos at Viktor & Spoils, very cool.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizB53SYBylf3I8u_-y4apDFJpMUdniB1Dr_BVrMXIYzjHfTGj77txnRQPGmBIG0JOybtdwE4Iaf7PuFVH-n45ggdvOFfwPadkMkcH0BwUzSVHNShCJP1V9Ddle4v1dZ4dIsextTbZ7QuV/s1600/Viktor+&+Spoils+Entrance.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="400" id="blogsy-1330144829866.2527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizB53SYBylf3I8u_-y4apDFJpMUdniB1Dr_BVrMXIYzjHfTGj77txnRQPGmBIG0JOybtdwE4Iaf7PuFVH-n45ggdvOFfwPadkMkcH0BwUzSVHNShCJP1V9Ddle4v1dZ4dIsextTbZ7QuV/s400/Viktor+&+Spoils+Entrance.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Viktor & Spoils "at the Hotel on Rivington" 105 Rivington St, 212-475-3485 </td></tr>
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We looked at the entrance from across the street for a few extra beats before we figured out we had arrived. The doorman was my first clue!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKPOYd66Iurf-QxEwqeeLwAQObnILC2Rdmaa491tj1DQkwgjv-qufqTViZoLrMnljrLwWXlJQMk4CRN5pwMAQqud-796alfJrzkx6Cgs5i5DCkt7SUeM7v3jJW2VdEW_ovj2LUHnI9qUn/s1600/viktor+&+Spoils+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="" height="300" id="blogsy-1330144829871.728" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKPOYd66Iurf-QxEwqeeLwAQObnILC2Rdmaa491tj1DQkwgjv-qufqTViZoLrMnljrLwWXlJQMk4CRN5pwMAQqud-796alfJrzkx6Cgs5i5DCkt7SUeM7v3jJW2VdEW_ovj2LUHnI9qUn/s400/viktor+&+Spoils+01.jpg" width="400" /></a></div>
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The bar is flanked by flickering candles, each candle masked with a gruesome skull. Good mojo! This place has a great vibe. Check out the wall of mezcal and tequila, I was impressed!</div>
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I started with a favorite, "La Vida Buena". A tasty mix of Vida Mezcal, Aperol, Carpano Antica, Orange Bitters, Orange Peel stirred and served up. Perfect after trekking so far west. I remember feeling quite glad at that point that Acme had been closed!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqpirzRT0sU0gAn74x3KxUj-gFTmUnRs_wBVE67h6wlw7OX4vHZRJIXhw3yCs6ae3Bhm5dwgeoLZeWrL13qNWi5PH08XHGbk0NT9a58RvQYIWSGRZLSib8WaKb9QgUO50Qkfv_op5DZ59/s1600/Viktor+&+Spoils+03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="240" id="blogsy-1330144829822.2659" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqpirzRT0sU0gAn74x3KxUj-gFTmUnRs_wBVE67h6wlw7OX4vHZRJIXhw3yCs6ae3Bhm5dwgeoLZeWrL13qNWi5PH08XHGbk0NT9a58RvQYIWSGRZLSib8WaKb9QgUO50Qkfv_op5DZ59/s320/Viktor+&+Spoils+03.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The walls in the lounge are made from huge reclaimed wooden planks. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyb6BNN6NsQ0T4E9cEuUJO90zZADFyhN9PxxcvCmQ-qLIkq6hlXLj_CqaeoWYzvxWpYGbWwl3HSbH9Ovdz6-Z3gApdI7diTN1HuSCTxpedzml6abmzxHZFjbBIoXA5feNN38OIxOJhR3wU/s1600/Viktor+&+Spoils+04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="240" id="blogsy-1330144829871.245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyb6BNN6NsQ0T4E9cEuUJO90zZADFyhN9PxxcvCmQ-qLIkq6hlXLj_CqaeoWYzvxWpYGbWwl3HSbH9Ovdz6-Z3gApdI7diTN1HuSCTxpedzml6abmzxHZFjbBIoXA5feNN38OIxOJhR3wU/s320/Viktor+&+Spoils+04.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The look was rustic, but with the lighting and horizontal movement of the wood - I'd say they pulled off a modern feel at the same time. At any rate, I rather liked the whole feel. Funky, modern, comfortable. A fun hang with great libations.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98P2QlMbln9kg5aGofMwD7CcNEiEU1SujVjfv4Ypj62NqmPT4TwPbQYMnJZI7HSFXk0HuEq2OUgCUoqsRCc-xjM-RG4VLStujG-H9RgFSx2vAJJJk77krKpB1OHDb6I5ExMlSaewuOaaB/s1600/Viktor+&+Spoils+Logo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="" height="198" id="blogsy-1330144829825.981" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98P2QlMbln9kg5aGofMwD7CcNEiEU1SujVjfv4Ypj62NqmPT4TwPbQYMnJZI7HSFXk0HuEq2OUgCUoqsRCc-xjM-RG4VLStujG-H9RgFSx2vAJJJk77krKpB1OHDb6I5ExMlSaewuOaaB/s200/Viktor+&+Spoils+Logo+2.jpg" width="200" /></a></div>
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We also had very good margaritas (<em>though don't ask for a "Tommy's" here</em>) and later, a round of mezcal (served in small terracotta saucers) with Leo DeGroff, the son of cocktail legend Dale DeGroff, who has teamed up with Andy Seymour and Steve Olson (AKA Wine Geek), to put a super solid tequila and mezcal based cocktail program together here. Here's a copy of their menu for your viewing:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4TwDR4BNXI3jZ6tIvb_oEUjV0l9_1NFo9NJ26re4fqZAXX9G05A-auteda_0ePrMWXACCWlJyxN7LXo2ablH7N98a0hn8ibundXsNKWkoah4CeDodWkt2xrsUX-4odkb0X4g2WnwNiXn/s1600/Viktor+&+Spoils+Menu+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="325" id="blogsy-1330144829802.382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4TwDR4BNXI3jZ6tIvb_oEUjV0l9_1NFo9NJ26re4fqZAXX9G05A-auteda_0ePrMWXACCWlJyxN7LXo2ablH7N98a0hn8ibundXsNKWkoah4CeDodWkt2xrsUX-4odkb0X4g2WnwNiXn/s400/Viktor+&+Spoils+Menu+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Viktor & Spoils Cocktail Menu, Feb 2012</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wXQnFtjNw4ijc5GNekESsVEHwMCUdfQH-A4umM9ZQCEoPGzAeY_AoKinixcmyl4M-rttVqQT3UdFTJbm6ieEGIB00StUolY9ws05rDyiqVXGxMrpVL5NWLSdvTvgq84gazW2nXjmVzgw/s1600/Viktor+&+Spoils+Tequila+list.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="640" id="blogsy-1330144829798.3638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wXQnFtjNw4ijc5GNekESsVEHwMCUdfQH-A4umM9ZQCEoPGzAeY_AoKinixcmyl4M-rttVqQT3UdFTJbm6ieEGIB00StUolY9ws05rDyiqVXGxMrpVL5NWLSdvTvgq84gazW2nXjmVzgw/s640/Viktor+&+Spoils+Tequila+list.jpg" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Viktor & Spoils mezcal & tequila list.</td></tr>
</tbody></table>
This was another spot I would love to come back to. I didn't get to try their food this visit, but what I saw come out of the kitchen looked tasty!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8QArffW_Dr9-nAu9K0cBhZGO862rqFUKqFmR-Wi_XOZavzN04QZgjrv9ePatDSKpN4AbGoSHtUfvMjK77SsA2-KozIauGYlu7nV2x95QDWDdNGbUh1NByfE2hf0aRuDI54Y7PiO1_9c2/s1600/Viktor+&+Spoils+logo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="" height="314" id="blogsy-1330144829889.5918" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8QArffW_Dr9-nAu9K0cBhZGO862rqFUKqFmR-Wi_XOZavzN04QZgjrv9ePatDSKpN4AbGoSHtUfvMjK77SsA2-KozIauGYlu7nV2x95QDWDdNGbUh1NByfE2hf0aRuDI54Y7PiO1_9c2/s320/Viktor+&+Spoils+logo+1.jpg" width="320" /></a></div>
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Last on this trip was actually the same place where I ended my first night in the city, a place where you should end your night at least once in the near future. Where the drinks kept coming one better than the last. A place I got happily trashed at twice, it was so nice. A place called Mother's Ruin.<br />
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<strong>MOTHER'S RUIN</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-o-W7ZgGjKr1D2K8EW0Zl6-XxyBYxQ0xSd60MM_t8pdwnYmhByweN2-Vz0kD2IanuY2FH77n3fB37JFHi1EU2n9GANGiqohE038CrusW8fGH-iDYuogxUgiCRQFDT9_Is1BalDv_PnMT/s1600/Mother's+Ruin+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" class="" height="328" id="blogsy-1330144829872.4927" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-o-W7ZgGjKr1D2K8EW0Zl6-XxyBYxQ0xSd60MM_t8pdwnYmhByweN2-Vz0kD2IanuY2FH77n3fB37JFHi1EU2n9GANGiqohE038CrusW8fGH-iDYuogxUgiCRQFDT9_Is1BalDv_PnMT/s400/Mother's+Ruin+02.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mother's Ruin, 18 Spring Street, 212-219-0942</td></tr>
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This place was great. Laid back, divey but still kinda nice, a little old world charm in the ceilings. Funky bathroom. Nice long bar with enough people working to take care of the crowd. An industry hang-out to be sure, but everyone who is there is there simply to have a great time.<br />
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I showed up on Monday night (<em>after some excellent German fare at Weschler's - Currywurst and </em> <i>Köstritzer </i><em>, what a treat</em>). It was not too early, maybe 9:00 and we were the only ones there!<br />
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So we had G (Giuseppe Gonzales) to ourselves for close to an hour before things really picked up. This is certainly unusual, but it was the night before Valentine's Day and a Monday to boot...it turned out to be our good luck! I remember having a great time, being served some delicious laird's bonded based drinks, and hearing some great stories from G, but not much else to be honest.<br />
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When you find a place that was that much fun, it's hard not to return quickly! So my last night before heading home I found myself back at Mother's for "one or two". Again, I was treated to a great number of unknown drinks along with the attentions of some amazing bartenders - and again, that's about all I remember. This staff knows their stuff and how to have a great time with the crowd. It is a perfect place to end an evening out, and a perfect place to end this post. Cheers!<br />
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<br />Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com1tag:blogger.com,1999:blog-681360628836486475.post-37236635902820959722011-12-20T21:53:00.000-07:002011-12-21T07:46:30.996-07:00Aviation<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2IjHYFENt2i9O_Q7aEKInXWsmJ94I2GzeqlC1iBILglx8hq2w9h2gmBh3TCrl3SgdnizGXAiDykQqSixhRJKNY1qpaGxCvlz_MV2-BCiPM1F_TGHVEJBgtkERpLDiTMa1G4pcmqsrnjC/s1600/Aviation+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2IjHYFENt2i9O_Q7aEKInXWsmJ94I2GzeqlC1iBILglx8hq2w9h2gmBh3TCrl3SgdnizGXAiDykQqSixhRJKNY1qpaGxCvlz_MV2-BCiPM1F_TGHVEJBgtkERpLDiTMa1G4pcmqsrnjC/s400/Aviation+01.jpg" width="400" /></a></div>
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Wow, hard to believe it's been so long since I've been able to post regularly. A big thanks to all my readers! I hope to be "taking off" again soon. Here's a look at the Aviation to get us well off!<br />
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While I did get an early copy of the PDT cocktail book, I didn't get a chance to read it until recently. Section One, "Setting Up the Bar" should be required reading for every bartender. The advice is spot on and there is an an amazing amount of craft bar know-how being shared in these pages.<br />
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Getting into the cocktails, I quickly came across the Aviation and realized I had yet to write a post on this cult favorite.<br />
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The Aviation was born along with the dawn of aviation history in the early twentieth century.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5W0D6KUGIcXlbyAoVxFu3O-gpoTNnmUgpsoFUwLHyw8tUArHY5pHowCyPKzL-1MUEdjpLC1IhjdOaCvcne1z1iDps9N8Kbay2YGYNjmSdVMD2s1pxfKTUgQb5n8-bv9T2iX5VwoxNmvB/s1600/1916+Cessna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5W0D6KUGIcXlbyAoVxFu3O-gpoTNnmUgpsoFUwLHyw8tUArHY5pHowCyPKzL-1MUEdjpLC1IhjdOaCvcne1z1iDps9N8Kbay2YGYNjmSdVMD2s1pxfKTUgQb5n8-bv9T2iX5VwoxNmvB/s320/1916+Cessna.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1916 Cessna</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVDRD-nEjrQ-06oRdP_8o6Vv4dn51Df7YTlP1piMCU01eZzSIC0ylA9qD_m9iYr9bijkxwdzHirf_27dF607n_CKXKpCIaou3XsdTEb-dxacJ5JNIbSKgAx94zDeuWiuiB6vYrhxL4osc/s1600/dearborn.mi.ave.plane+1916.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVDRD-nEjrQ-06oRdP_8o6Vv4dn51Df7YTlP1piMCU01eZzSIC0ylA9qD_m9iYr9bijkxwdzHirf_27dF607n_CKXKpCIaou3XsdTEb-dxacJ5JNIbSKgAx94zDeuWiuiB6vYrhxL4osc/s320/dearborn.mi.ave.plane+1916.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Airplane flying over Dearborn, MI in 1916</td></tr>
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The original recipe from Hugo Ensslin's 1916 book <i>Recipes for Mixed Drinks</i>, was not commonly known until recently. David Wondrich was paging through a copy of Hugo's book that he had just scored on ebay back in 2004 when he came across a recipe for the Aviation and "almost dropped the book into his soup".<br />
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Up until David's discovery it was commonly thought that the Aviation originated in the 1930 classic <i>Savoy Cocktail Book</i>, in fact - it was a "cornerstone" drink from the Savoy book.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4wfjD40mWxgrpa9iFflubBlzSIYZ8wQvkoUyk8Y2RaFrg-sGOOzGNWplmnjuWPyWJnc6jM8_aifv-HKA2OPH8_a7UpwEKatSteJiFCElu825T_PeO2wSod69yfoDNa_Dh3Fg70YXnkQi/s1600/lowerdeckclublounge-752950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4wfjD40mWxgrpa9iFflubBlzSIYZ8wQvkoUyk8Y2RaFrg-sGOOzGNWplmnjuWPyWJnc6jM8_aifv-HKA2OPH8_a7UpwEKatSteJiFCElu825T_PeO2wSod69yfoDNa_Dh3Fg70YXnkQi/s400/lowerdeckclublounge-752950.jpg" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
This discovery lead to a larger understanding of Harry Craddock's book, which for at least three generations of discerning barkeeps, served as treasured reference to the art of American mixed drinks - an art that was mostly lost after prohibition. Since Craddock did not attribute any drinks origins in the book, drinks that did not appear in earlier books haven been authored to him.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuRAPKk_fB_1BzM0XZ6CS5apnUIySD0p2OYMn0Fy6vok-uS0Fv8tamCaN8KifL5bKqHeCOEd5ZacZ5UyNj1iO56v82gjkqn87lOIFrvSdjcwTFm-Jye9uxvhykOQku_cuRNh8Fv3JAdgT/s1600/60%2527s+airplane+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuRAPKk_fB_1BzM0XZ6CS5apnUIySD0p2OYMn0Fy6vok-uS0Fv8tamCaN8KifL5bKqHeCOEd5ZacZ5UyNj1iO56v82gjkqn87lOIFrvSdjcwTFm-Jye9uxvhykOQku_cuRNh8Fv3JAdgT/s400/60%2527s+airplane+bar.jpg" width="400" /></a></div>
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Wondrich found that Craddock had either used one of Ensslin's adoptions for a standard drink, or directly copied one of Ensslin's original drinks a staggering 146 times! The Affinity, the Alice Mine, Brandy Blazer, the Castle Dip, the Deshler, Fair & Warmer, Fluffy Ruffles, Raymond Hitchcocktail, and many more - all appearing in Ensslin's book first making <i>Recipes for Mixed Drinks</i> one of the more important and useful books to have in your collection. (Mud Puddle makes an excellent reproduction!).<br />
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There was one more surprise though, Ensslin called for the addition of a fairly rare ingredient, "Creme de Violette", an unctuous, deep-purple liqueur made from macerated violets. (<i>Austrian maker "Rothman & Winter" make a very good and readily available "<a href="http://www.alpenz.com/images/poftfolio/violettefacts.htm">Creme de Violette</a>"</i>).<br />
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The Creme de Violette turns the mixture a nice color, reminiscent of a late evening sky, which does go a long way to explaining the drinks name in the first place.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vtxy8UO8iv2DHyULb-2d6HWXamaqpCKuyB_QCvmPnmXByh9eVVyml00VP7joWISWR57tKYshAKdLsxJ-Ybkc2chf_WD93_7JMwJ-hOEChMipt7wVf9z0fvroD6QT_G8R0QkT9BgvgLUN/s1600/Ensslin+Aviation+Recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vtxy8UO8iv2DHyULb-2d6HWXamaqpCKuyB_QCvmPnmXByh9eVVyml00VP7joWISWR57tKYshAKdLsxJ-Ybkc2chf_WD93_7JMwJ-hOEChMipt7wVf9z0fvroD6QT_G8R0QkT9BgvgLUN/s320/Ensslin+Aviation+Recipe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hugo Ensslin Recipe from <i>Recipes for Mixed Drinks</i> 1916</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGMzSSl5Uc9oMdphkyTu1YLQXiLRKHvvp0aNdQTPmA1_DxiQuUn1XIAJuRgskPQL6bXx1bInfTuQIhWgL28iR8Zdn-UqQIPnm_kWI6YXAg0wiKRYLZ2dKTwpXr2qZpX0FYnjuDKUNuoO-/s1600/PDT+Aviation+Recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGMzSSl5Uc9oMdphkyTu1YLQXiLRKHvvp0aNdQTPmA1_DxiQuUn1XIAJuRgskPQL6bXx1bInfTuQIhWgL28iR8Zdn-UqQIPnm_kWI6YXAg0wiKRYLZ2dKTwpXr2qZpX0FYnjuDKUNuoO-/s320/PDT+Aviation+Recipe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jim Meehan Recipe from <i>The PDT Cocktail Book</i> 2011</td></tr>
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Ensslin calls for equal parts maraschino and creme de violette. I prefer the adaptation in the PDT book calling for more maraschino, as this drink can be a little tart without the extra sweetness the maraschino provides. Go easy on the Creme de Violette though, a little goes a long way here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUEd8GINrUqurJU7iC9CcMK4UTIBaobIeZuXmnbrjuFhoYJ2q6upVicJD7TW92_e2UnzGI32-wbzaC1iOYvy6lrbKCVCrsgzJmn3ueey-I90tKtZ50jTjjOnedCGxwW3PGzI7g8qsKArA/s1600/Aviation+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUEd8GINrUqurJU7iC9CcMK4UTIBaobIeZuXmnbrjuFhoYJ2q6upVicJD7TW92_e2UnzGI32-wbzaC1iOYvy6lrbKCVCrsgzJmn3ueey-I90tKtZ50jTjjOnedCGxwW3PGzI7g8qsKArA/s400/Aviation+02.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">THE AVIATION</span></b><br />
<b><span style="font-size: large;"><br /></span></b><br />
<b>2 ounces (60 ml) Good (& strong) London Dry Gin</b><br />
<b>3/4 ounce (22ml) Lemon Juice</b><br />
<b>1/2 ounce (15 ml) Luxardo Maraschino liqueur</b><br />
<b>1/4 ounce (7ml...even 5-6ml) Rothman & Winter Creme de Violette</b><br />
<b><span style="font-size: large;"><br /></span></b><br />
<b><i>Shake and Strain into a chilled coupe.</i></b><br />
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<b>No Garnish</b><br />
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I prefer Gordon's Export Strength Gin (47.3% A.B.V.) when I can get it, otherwise Beefeater is a great choice.<br />
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This one is tart and gin forward to be sure. It really shows off the Maraschino nicely. If you don't use too much Creme de Violette then you have a nice subtle complexity that's hard to pin down. Too much and you will know it!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-BCk6izmQzo7_TZcahRbZYF1ToRPWU2tH5mFeLNf7RDQg_X3teOOM2OpGNFKEwaKCOuFZ56Vwb9BahqmxDORX2LXuKVuIzx58y1DOAwiBuuhuqGwZL0YlYKqVLwX8ehL39H2NBK72YJXT/s1600/PDT+Aviation+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-BCk6izmQzo7_TZcahRbZYF1ToRPWU2tH5mFeLNf7RDQg_X3teOOM2OpGNFKEwaKCOuFZ56Vwb9BahqmxDORX2LXuKVuIzx58y1DOAwiBuuhuqGwZL0YlYKqVLwX8ehL39H2NBK72YJXT/s400/PDT+Aviation+Image.jpg" width="400" /></a></div>
<br />Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-4012579947572298732011-08-30T19:35:00.000-06:002011-08-30T19:35:39.029-06:00The Little Buddy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2nPlY_KCPwqyX24_X_LOMDERt3vt7tNi1pXacR_HaLSyco_oOlJ3eeHe4ckgjpoffjNMDGdQyStycj3Wr96UdUalAsivzDX2ZzlkBIkvvEGLclkRR1YDPsIoGKLZW7FIzOs43N_QyZTf/s1600/Little+Buddy+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2nPlY_KCPwqyX24_X_LOMDERt3vt7tNi1pXacR_HaLSyco_oOlJ3eeHe4ckgjpoffjNMDGdQyStycj3Wr96UdUalAsivzDX2ZzlkBIkvvEGLclkRR1YDPsIoGKLZW7FIzOs43N_QyZTf/s400/Little+Buddy+01.jpg" width="400" /></a></div><br />
<br />
It has been a fantastic summer and I've been taking time off, delving into new flavor combinations, and at times taking a break from cocktails altogether. Summer is drawing to a close meaning my vacation is just about over, must also be time to return to the blog!<br />
<br />
Here's an off the cuff rum based riff on the "Old Pal" that turned out especially well. With a rum base, why not an island reference? Here's the "Little Buddy":<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOrd1lex51b0DtPBniZy8vKhyK9NzDvRYntRhIFH34shVszIHdqCU4JwwCTNjnp94mtbtdNgTp5ZcSaJ9oLRQ0s7YaMdCIBl9_uD_RJYk-4GK8DP_bUcttnm9x6rAYd1TeV5WFcmDpVg-/s1600/Little+Buddy+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOrd1lex51b0DtPBniZy8vKhyK9NzDvRYntRhIFH34shVszIHdqCU4JwwCTNjnp94mtbtdNgTp5ZcSaJ9oLRQ0s7YaMdCIBl9_uD_RJYk-4GK8DP_bUcttnm9x6rAYd1TeV5WFcmDpVg-/s400/Little+Buddy+02.jpg" width="400" /></a></div><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">The Little Buddy</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b>1 1/2 oz (45 ml) Anejo Rum</b><br />
<b>3/4 oz (22 ml) Lillet Blanc</b><br />
<b>1/2 oz (15 ml) Campari</b><br />
<b>1/4 oz (7 ml) Aperol</b><br />
<b>1-2 dashes Falernum Bitters</b><br />
<b><br />
</b><br />
<b><i>Stir well with ice, strain into a double old fashioned glass with a large ice cube, spray lemon twist over top and use as garnish.</i></b><br />
<b><br />
</b><br />
If the "Old Pal"is a nice, light summer drink, then the "Little Buddy" could be a nice "dark" summer drink?<br />
<br />
Either way, I have found it to be a wonderfully easy-to-drink apertif, and a welcome one to mix into my regular rotation of summer Negronis.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvIyNL-GHtLTWJMb4mTuFPbNe07YW3wDa1xm0M7ox8ecqbyE7NYzSXUoMsQIHhMs7jgi_eZRUSfcWRH3S4PRnDzDlZdKIW7n8ySjYMhZQYiFv4VMC-mZL_onYJWdXxKCb1oYy4YhGjSc0/s1600/Little+Buddy+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvIyNL-GHtLTWJMb4mTuFPbNe07YW3wDa1xm0M7ox8ecqbyE7NYzSXUoMsQIHhMs7jgi_eZRUSfcWRH3S4PRnDzDlZdKIW7n8ySjYMhZQYiFv4VMC-mZL_onYJWdXxKCb1oYy4YhGjSc0/s400/Little+Buddy+03.jpg" width="400" /></a></div><br />
Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-55020462345619927002011-07-24T16:42:00.001-06:002011-07-24T16:44:07.090-06:00Red Hook Cocktail<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: -webkit-auto;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzaDVmArWWrMERPOKGAn1RUmVuMkSId5xhPU_w4rr0N3jXQskRSXTtxksmsR342bp_dKrVqHgRxjiRgKtWXzz-3LVWkNtVslGxw7HhGvaoGjuVeEOC1XJI6YylPaF9-sbm731rQwUjz8H/s1600/Red+Hook+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzaDVmArWWrMERPOKGAn1RUmVuMkSId5xhPU_w4rr0N3jXQskRSXTtxksmsR342bp_dKrVqHgRxjiRgKtWXzz-3LVWkNtVslGxw7HhGvaoGjuVeEOC1XJI6YylPaF9-sbm731rQwUjz8H/s400/Red+Hook+01.jpg" width="400" /></a><br />
<br />
Created by Enzo Errico while bartending at Milk & Honey in New York. The Red Hook, named for a South Brooklyn neighborhood, is a newer variation on the venerable Manhattan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9_fMIUr7nFVpdEZTL4gpVOuKQfAmiqnXWEj3zo_9fhTrEaQpUU2vAleuOA-gIbUwbQuyQIG99MP10bToT2_DZ0fy5hISaeAANpWrFp_UvlYP69eRCYTuhLKMD76EKPKXN9EF_6cZdMd3/s1600/Red+Hook+02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9_fMIUr7nFVpdEZTL4gpVOuKQfAmiqnXWEj3zo_9fhTrEaQpUU2vAleuOA-gIbUwbQuyQIG99MP10bToT2_DZ0fy5hISaeAANpWrFp_UvlYP69eRCYTuhLKMD76EKPKXN9EF_6cZdMd3/s400/Red+Hook+02.jpg" width="400" /></a><br />
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<br />
<b><span class="Apple-style-span" style="font-size: large;">The Red Hook</span><br />
</b><br />
<div><b>2 ounces (60 ml) rye<br />
<br />
1/2 ounce (15 ml) Punt y Mes sweet vermouth<br />
</b><b>1/4 ounce (7ml) maraschino liqueur<br />
<i><br />
</i></b></div><div><b><i>Stir well with ice and strain into a cocktail glass.</i></b></div><div><b><i><br />
</i></b></div><div><b><i><br />
</i></b></div><div><div>I love a good Manhattan, and I often find myself going for Punt y Mes for my mix anyway. With only 1/2 ounce of vermouth to stand up to the rye, there is a possibility of the drink being too dry for many tasters. The addition of a generous 1/4 ounce of maraschino provides just enough added sweetness, and prevents the drink from becoming to dry and alcohol forward.<br />
<br />
Enzo left bitters out of this one, perhaps counting on the Punt y Mes's strong herbals and slightly Campari-like bitter profile to do all the work. While it is a very nice drink as-is, I've found that I do like the addition of bitters. Ango is fine, but wormwood bitters work especially well in this one. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7_oTwwIl3nGge0DYZuvOrIoxdTFIrWOed5Gl5vTunjyl42fgARMy6Qk69S4vfjQAmp6CweWmTYxbRFuKlVUz2ErMHsm0_H7UfG6AlBO_zH4CZkk70cqAeXfs71EXKKHwSJSVp34JNSR0/s1600/Red+Hook+03.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7_oTwwIl3nGge0DYZuvOrIoxdTFIrWOed5Gl5vTunjyl42fgARMy6Qk69S4vfjQAmp6CweWmTYxbRFuKlVUz2ErMHsm0_H7UfG6AlBO_zH4CZkk70cqAeXfs71EXKKHwSJSVp34JNSR0/s400/Red+Hook+03.jpg" width="400" /></a><br />
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</div></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-60724301278253681822011-07-06T20:14:00.001-06:002011-07-06T20:24:28.707-06:00Sitting Bull Fizz<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHm_KLRtYTu9quFqrQlWB4H6rDWz93vHeOwBiszT6o7JFohsc_9huuLa9KGBHi65zms3H3ha14Y5qP-9boqvym6N5yJLdPE6IBBwjE-Hd4IHqJ0bz4kBluD2pJLfnvtK6utvkBMrcms6z/s1600/Sitting+Bull+Fizz+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHm_KLRtYTu9quFqrQlWB4H6rDWz93vHeOwBiszT6o7JFohsc_9huuLa9KGBHi65zms3H3ha14Y5qP-9boqvym6N5yJLdPE6IBBwjE-Hd4IHqJ0bz4kBluD2pJLfnvtK6utvkBMrcms6z/s400/Sitting+Bull+Fizz+01.jpg" width="400" /></a></div><br />
<br />
Here's an interesting fizz variation from 1892. From <i>The Flowing Bowl</i>, by The Only William (William Schmidt).<br />
<br />
Sitting Bull died on December 15, 1890, around the time William would have been working on his book. This is a good drink, so I'm of a mind that this recipe was meant to be a respectful tribute.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQUW7myDxzV8DwAict_jRPR73JRqZ2RLE5_YeP0Ctqb3gdZ44GdPgupPyFG-5Y6I2AqU_OcN0mG5TzTRBqj5kXx50x0BTskYF6tpRDCODwW3TPfXw5OsqN56dZHRUKTwgVBvhcGZna_LW/s1600/Sitting+Bull+Fizz+Schmidt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQUW7myDxzV8DwAict_jRPR73JRqZ2RLE5_YeP0Ctqb3gdZ44GdPgupPyFG-5Y6I2AqU_OcN0mG5TzTRBqj5kXx50x0BTskYF6tpRDCODwW3TPfXw5OsqN56dZHRUKTwgVBvhcGZna_LW/s400/Sitting+Bull+Fizz+Schmidt.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>From </i>The Flowing Bowl<i> by William Schmidt, 1892</i></td></tr>
</tbody></table>Juice of large lemon, in 1892, would have been about an ounce. Fine sugar would be a (non-bleached, organic) granulated sugar, but a barspoon of simple syrup will allow for better mixing of the drink.<br />
<br />
Santa Cruz rum of the day was a generic term for light, golden rums that came from the Virgin Islands. Cruzan is certainly a geographically correct rum choice. For my drink I wanted something golden, with good character - so why not Havana 7?<br />
<br />
William worked in the New York area, and since the recipe does not call for bourbon, or "Kentucky whiskey" by name, rye whiskey is a safe choice. My choice, Rittenhouse Bonded!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3s-g3LpZGvyLE26I6Grd0mTodg7-uEiQzWJCPFWzKlT0PSlf9O2z2At6qIwcTxTpqj1f_Eg1lP3dv9RNP414v3pksg9Az8nloPVhlYEJMJUp1I7mhYjP1MkDc_j-N3yB3JBnwt1YyJRR-/s1600/Sitting+Bull+Fizz+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3s-g3LpZGvyLE26I6Grd0mTodg7-uEiQzWJCPFWzKlT0PSlf9O2z2At6qIwcTxTpqj1f_Eg1lP3dv9RNP414v3pksg9Az8nloPVhlYEJMJUp1I7mhYjP1MkDc_j-N3yB3JBnwt1YyJRR-/s400/Sitting+Bull+Fizz+02.jpg" width="400" /></a></div><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Sitting Bull Fizz</span></b><br />
<b><br />
</b><br />
<b>1 ounce (30 ml) rye whiskey</b><br />
<b>1 ounce (30 ml) lemon juice</b><br />
<b>1/2 ounce (15 ml) golden rum</b><br />
<b>1 teaspoon (5ml) simple syrup</b><br />
<b><br />
</b><br />
<b><i>Shake well with cracked ice, strain into a collins glass and top with soda water. Stir with spoon and serve.</i></b><br />
<br />
This is fantastically good, especially on a hot day. A dash of angostura bitters really brings the flavors of the drink together nicely.<br />
<br />
The Rittenhouse Bonded 100 proof base lends a nice backbone, but at only an ounce it is not overwhelming. The Havana 7 lends a wonderful exotic sweetness to help the simple syrup balance the lemon juice.<br />
<br />
All in all, a very nice fizz! Wait, I better have one more quick just to make sure....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgots6Z2UaQj1GYMe71S6YFckn61YdiK23owGMuddr_oNGSZxUNzddnO7F_OW_MPdS15zYHTPTIgZNsKrlhH7ju1JejKAM3jlPM0qmMhNrIDopOM-mIGBxkSX0jNXXXKLj3qebo-5WLz4xT/s1600/Sitting+Bull+Fizz+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgots6Z2UaQj1GYMe71S6YFckn61YdiK23owGMuddr_oNGSZxUNzddnO7F_OW_MPdS15zYHTPTIgZNsKrlhH7ju1JejKAM3jlPM0qmMhNrIDopOM-mIGBxkSX0jNXXXKLj3qebo-5WLz4xT/s400/Sitting+Bull+Fizz+03.jpg" width="400" /></a></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-14248384599578220852011-06-30T17:33:00.000-06:002011-06-30T17:33:51.848-06:00Picador<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXScXOoO7wyP306Z2_rLkzC5iWxz8JPXPRZAo9T79LvZCH0DJn8XTfx3m7qGaLJjax0fB5cuQomCRXjlwcOxnz5wW9vAT8M6tVYN1nW8XkvNLf24qw1m4zJFPw1UlcRqVyIHYSVXxv8PdF/s1600/Picador+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXScXOoO7wyP306Z2_rLkzC5iWxz8JPXPRZAo9T79LvZCH0DJn8XTfx3m7qGaLJjax0fB5cuQomCRXjlwcOxnz5wW9vAT8M6tVYN1nW8XkvNLf24qw1m4zJFPw1UlcRqVyIHYSVXxv8PdF/s400/Picador+01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The "Picador", from W.J. Tarling's 1937 <i>Cafe Royal Cocktail Book (Coronation Edition). A</i>nother of Tarling's darling early Tequila recipes. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT574VdIWyMaTMW5LcguG-kFpymS9IXYW3DVS95TTJ5joOWj0-stHTj-qmB7eYlaHqUixtGhVUnjylyOmtgNCqvimyQYVD6OOn8UP8YLcE4pmJOweWbDKyz5rdh-61BU7-AqVXsh8zAptS/s1600/Picador.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT574VdIWyMaTMW5LcguG-kFpymS9IXYW3DVS95TTJ5joOWj0-stHTj-qmB7eYlaHqUixtGhVUnjylyOmtgNCqvimyQYVD6OOn8UP8YLcE4pmJOweWbDKyz5rdh-61BU7-AqVXsh8zAptS/s400/Picador.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCjQlFakWu15to6CwxCRzHmi6a-dZj_iNbyUIP2Ktz9GC_tljr3ObL65q4y_aAuhzkaJoqxqtgpMRVWYpRCuOINyfeR6hIFR5ubqxsAhyfobc8lNgV48BhRPgdMglc1yFIYaiGTP7nFC8/s1600/Picador+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCjQlFakWu15to6CwxCRzHmi6a-dZj_iNbyUIP2Ktz9GC_tljr3ObL65q4y_aAuhzkaJoqxqtgpMRVWYpRCuOINyfeR6hIFR5ubqxsAhyfobc8lNgV48BhRPgdMglc1yFIYaiGTP7nFC8/s400/Picador+02.jpg" width="400" /></a></div><br />
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<b><span class="Apple-style-span" style="font-size: large;">The Picador</span></b><br />
<b><br />
</b><br />
<b>1.5 ounces (45 ml) Tequila</b><br />
<b>3/4 ounce (22 ml) Cointreau</b><br />
<b>3/4 ounce (22 ml) fresh Lime or Lemon Juice</b><br />
<b><br />
</b><br />
<b><i>Shake well and strain into a cocktail glass. </i></b><br />
<br />
As simple and tasty as this is, you may want to make two. A Picador is one of a pair after-all, (a <i>"Picador" is one of the two horsemen that spear the bull in a Spanish bullfight with a lance</i>.).<br />
<br />
Can't decide between lemon or lime? Try one of each!<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2XNv1rutZDgaDdpgL6AVu4i4XvJEjB47hTH656V95K6fy_fYxo1xRU0fUX0uSxk9832Ct07fj4rzr5Vj8BSQzGLWnCm0EvQ7BxSt3hRT2ZkYMybeRVoinLNU_PTdApkvBxzQ2A2rr5QK/s1600/Picador+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2XNv1rutZDgaDdpgL6AVu4i4XvJEjB47hTH656V95K6fy_fYxo1xRU0fUX0uSxk9832Ct07fj4rzr5Vj8BSQzGLWnCm0EvQ7BxSt3hRT2ZkYMybeRVoinLNU_PTdApkvBxzQ2A2rr5QK/s400/Picador+03.jpg" width="400" /></a></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com6tag:blogger.com,1999:blog-681360628836486475.post-40557636776670043092011-06-29T20:20:00.000-06:002011-06-29T20:20:13.152-06:00Monahan Special<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wKfrcRLaYuBi_BgaNlGz2ljc2cSgyWpF_AklJrwrE_1HZeYXwqFE92zXrYThZ9HPHGv-zGPGfdE3SVVW8iY5f9cjlZGWxcyzb0ezzMPK3UhQgyHQ5HuS29z7e_aVh9JVRhbVCPF0FQlr/s1600/Monahan+Special+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wKfrcRLaYuBi_BgaNlGz2ljc2cSgyWpF_AklJrwrE_1HZeYXwqFE92zXrYThZ9HPHGv-zGPGfdE3SVVW8iY5f9cjlZGWxcyzb0ezzMPK3UhQgyHQ5HuS29z7e_aVh9JVRhbVCPF0FQlr/s400/Monahan+Special+01.jpg" width="400" /></a></div><br />
<br />
Appearing in the <i>Old Waldorf Bar Days book (1931)</i> and attributed to Mike Monahan, this is basically a Manhattan with Amer Picon substituted for Angostura bitters.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZDDeBWtKl7yfRtDdomhT8_sGC3Q6iDyG7S-b2u8KqYNayV8s4PihT9iXx6dabLe9bjY7uWQus5X9RkkU2zrCH98gI4hLySnyk8mv4JhRr45L_gcVYiuinSCkauqU-xJMUAZWh0tBXRYm/s1600/OWBD+Recipe+tag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZDDeBWtKl7yfRtDdomhT8_sGC3Q6iDyG7S-b2u8KqYNayV8s4PihT9iXx6dabLe9bjY7uWQus5X9RkkU2zrCH98gI4hLySnyk8mv4JhRr45L_gcVYiuinSCkauqU-xJMUAZWh0tBXRYm/s200/OWBD+Recipe+tag.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>An Old Waldorf Bar Days Recipe</i></td></tr>
</tbody></table><br />
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<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8Ua-VS6i5UbFh57FbQcixmoLVr_qTyZuQmT-xO5EYjgM6g5gO6dK7Hfu2VqKfbzH6zJbUmUyMWlrENY_LiiASSI9r0PT8aNoDlxhS8a-oeqDHjrZXi7K72R7k3ocy-BV5cnnk2YUWjgt/s1600/Monahan+Special+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8Ua-VS6i5UbFh57FbQcixmoLVr_qTyZuQmT-xO5EYjgM6g5gO6dK7Hfu2VqKfbzH6zJbUmUyMWlrENY_LiiASSI9r0PT8aNoDlxhS8a-oeqDHjrZXi7K72R7k3ocy-BV5cnnk2YUWjgt/s400/Monahan+Special+02.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">MONAHAN SPECIAL</span></b><br />
<b><br />
</b><br />
<b>2 ounces (60 ml) Rye Whiskey</b><br />
<b>1 ounce (30 ml) Italian Vermouth</b><br />
<b>1 tsp Amer Picon Bitters</b><br />
<b><br />
</b><br />
<b><i>Stir with ice and strain over a fresh cube in a whiskey glass.</i></b><br />
<br />
Just as with the Manhattan, rye is the whiskey to use here, as rye whiskey was the most prevalent and readily available in the New York Region at the time these drinks were brought about.<br />
<br />
The Amer Picon of the day was much stronger, so upping from a few dashes to a tsp to allow the flavor to come through is not a stretch.<br />
<br />
Wild Turkey and Punt e Mes always work well together in my opinion, and the addition the Amer Picon, gives an extra herbal hint along with the obvious orange flavor the Picon imparts. (<i>If you cannot get Amer Picon in your market, try Amaro Cio Ciaro as a reasonable substitute - maybe add an orange twist as well</i>). A very nice drink Mr. Monahan.<br />
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</div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-28279521427533665702011-06-16T19:24:00.000-06:002011-06-16T19:24:05.312-06:00Sour Kisses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbJF2qAQq0SWTcS6v3ByRVmgJokKta_W8_umyvBj999RmX02fyai9PLItx_Ne1d8nuXHJW-AP5oN_E5HGkZFci4qH1dGJNY6YE6V66VqbkaiW6Rpf9QPkb4K4j-q_0q1qw_gueKexyS6_/s1600/Sour+Kisses+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbJF2qAQq0SWTcS6v3ByRVmgJokKta_W8_umyvBj999RmX02fyai9PLItx_Ne1d8nuXHJW-AP5oN_E5HGkZFci4qH1dGJNY6YE6V66VqbkaiW6Rpf9QPkb4K4j-q_0q1qw_gueKexyS6_/s400/Sour+Kisses+01.jpg" width="400" /></a></div><br />
<br />
From Hugo Ensslin's <i>Recipes for Mixed Drinks</i> (1916-1917)<br />
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<b><span class="Apple-style-span" style="font-size: large;">SOUR KISSES</span></b><br />
<b><br />
</b><br />
<b>2 ounces London Dry Gin (strong like Beefeaters or Gordon's 47.3%)</b><br />
<b>1 ounce French Vermouth (I like Lillet Blanc for this one)</b><br />
<b>1/2-3/4 ounce egg white</b><br />
<b>1 dash Orange Flower Water</b><br />
<b><br />
</b><br />
<i><b>Shake well in a mixing glass with cracked ice, strain into a small stem glass and serve.</b></i><br />
<i><br />
</i><br />
A refreshing summer way to enjoy your vermouth and gin. Great name for this drink, and apt too.<br />
<br />
The fluffy egg and thick, wet Lillet combine for a texture that is velvety and soft like a kiss. It is slightly sour and very vermouth forward, even with the soft Lillet.<br />
<br />
Be careful not to use too much orange flower water. It should be the salt in your soup. A little goes a long way to bring out the flavors already there. Just as with bitters, if you can taste it, you have used too much.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQJxqbw1jxfLTxJ47Zw70ANHSWHx7nGgbSonQ8QlxLUok1y_ubchD8bszOMy9idzwAF-WSXmOgo4WYp1UsuL3K4STiaT5QeKOaYBjRrvEJ15SoqRuQxjcDgh4NgtXTSsREz3pNbvCTCyq/s1600/Sour+Kisses+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQJxqbw1jxfLTxJ47Zw70ANHSWHx7nGgbSonQ8QlxLUok1y_ubchD8bszOMy9idzwAF-WSXmOgo4WYp1UsuL3K4STiaT5QeKOaYBjRrvEJ15SoqRuQxjcDgh4NgtXTSsREz3pNbvCTCyq/s400/Sour+Kisses+02.jpg" width="400" /></a></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-30611085525053009372011-06-02T20:14:00.005-06:002011-06-03T18:38:25.986-06:00Fluffy Ruffles - Updated<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBUWp0eNS-zlLUyoZiurYE4DjDtLI0OCnPAKFcC1hgj9O2jGHyfOZsMkgSHMo9bsPeMF4R16wAdIBX0ZVyLMrnwawYOehMGheDj38U9a_sDnAOq62u3FmVwjH4Sr8TxjO1kFBU6iVdOTN/s1600/Fluffy+Ruffles+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBUWp0eNS-zlLUyoZiurYE4DjDtLI0OCnPAKFcC1hgj9O2jGHyfOZsMkgSHMo9bsPeMF4R16wAdIBX0ZVyLMrnwawYOehMGheDj38U9a_sDnAOq62u3FmVwjH4Sr8TxjO1kFBU6iVdOTN/s400/Fluffy+Ruffles+03.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<br />
(Still) A nice gem from Hugo Ensslin's <i>Recipes for Mixed Drinks (1916-1917)</i><br />
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<br />
I had originally thought it a fairly safe assumption that "Rin of I lime" was a mistake in the printing, and that the intent was "juice of 1 lime" - Thanks to Frederic over at <a href="http://cocktailvirgin.blogspot.com/">Cocktail <strike>virgin</strike> slut</a>, I did some extra digging and found that Ensslin does indeed instruct in the use of the rind of a lime, specifically in his recipe for the Jack Rose:<br />
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<br />
I have revised this entry accordingly.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Fluffy Ruffles</span></b><br />
<b><br />
</b><br />
<b>1 1/2 ounces (45 ml) Havana Anejo Reserva</b><br />
<b>1 1/2 ounces (45 ml) Cocchi Vermouth di Torino</b><br />
<b>Rind of 1 lime (2 pre-juiced lime halves)</b><br />
<b><i><br />
</i></b><br />
<b><i>Shake well with cracked ice and strain into a cocktail glass. </i></b><br />
<br />
You'll want a good aged rum with lots of character, but nothing as thick and dark as say an El Dorado 15 or as full hogo as a Smith & Cross. What you will want is a "Planter's Best"( for those of you familiar with Wondrich's rum descriptions in his book "Punch".)<br />
<br />
In the absence of a good aged Havana Club rum, go with one of the aged Flor de Cana rums like the Grand Reserva 7 or the Centenario 12.<br />
<br />
I'm really enjoying my new bottle of Cocchi Vermouth di Torino which is why I'm using it here. Carpano Antica should do nicely here too.<br />
<br />
So...revised drink, revised tasting notes. Shaking this drink nice and hard to really infuse the mix with the lime, and double straining, I ended up with (not surprisingly) a very different drink. Much more of a "limey Palmetto".<br />
<br />
Lime then rum taking front seat on the nose, followed by very subtle hints of the vermouth. The drink is light and fresh on the palate. Now the rum and vermouth play better together providing a very enjoyable "Manhattan" like experience.<br />
<br />
The essence of lime provided by shaking with the rind gives a very nice, fresh citrus profile, and without the full sour of my earlier drink (where I used the juice of 1 lime). It is spot on actually, and now I have something to do with some of those used lime rinds! I'll be playing with this technique for sure.<br />
<br />
Thanks again Frederic for the comments!<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com5tag:blogger.com,1999:blog-681360628836486475.post-84936631902130928102011-06-01T20:32:00.001-06:002011-06-01T20:35:30.044-06:00Frankenjack<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-HS0wN2L65GqM7ZBIVV1oVQmliUa4-893jyf1H_CSD1iuLB5wPj0TQHECt92cqbrMOcnQj1thuG53zr5g-NaGC9m6cYVTuTSWK3XHtWbd0MF4hxmvlSmrMQe1DiCXN0fxkkLIBySWPUE/s1600/Frankenjack+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-HS0wN2L65GqM7ZBIVV1oVQmliUa4-893jyf1H_CSD1iuLB5wPj0TQHECt92cqbrMOcnQj1thuG53zr5g-NaGC9m6cYVTuTSWK3XHtWbd0MF4hxmvlSmrMQe1DiCXN0fxkkLIBySWPUE/s400/Frankenjack+003.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i>Here's How!</i>, published in 1927, is a title known to collectors for the many recipes that were copied verbatim into the 1930 <i>Savoy</i> cocktail book. Harry Craddock and the book's editors also borrowed from McElhone, Ensslin and Vermeire among others, which puts the book in good company. </div><div class="separator" style="clear: both; text-align: center;"><br />
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Judge Jr. was the nomes de plume of one Norman Hume Anthony, who spent quite a bit of time in Frank & Jack's according to an article from TIME magazine from June 19,1939.<br />
<br />
Apparently, Norman was still the editor of the Judge in 1927 when <i>Here's How</i> was published...he was fired in 1930 though and spent "several months biting his nails" in Frank & Jack's speakeasy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Fpfh4zXV5GvckGnBvitzGPbBYst_SeA9D4iVk-yQWO7-dw2u-PfrjGZruMo1mw_rABO8Zriy2U_y4pLyBdP8liRB1u3ntY9O3ovRTEXkLD97N0h0MGnnmAC28afy66WzLbCIZfMuN15m/s1600/Ballyhoo_cover_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Fpfh4zXV5GvckGnBvitzGPbBYst_SeA9D4iVk-yQWO7-dw2u-PfrjGZruMo1mw_rABO8Zriy2U_y4pLyBdP8liRB1u3ntY9O3ovRTEXkLD97N0h0MGnnmAC28afy66WzLbCIZfMuN15m/s320/Ballyhoo_cover_sm.jpg" width="230" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>There's a bit of a"wardrobe malfunction" going on here if you look close.</i></td></tr>
</tbody></table>Eventually he was hired by Publisher John Delacorte to start the very successful "Ballyhoo" publication, described as a "bathroom burlesque of bathroom advertising".<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The "Frankenjack" cocktail was among the recipes first published in this book, and as it states in the notes, was named after the proprietors of a "very, very" well-known speakeasy in New York City.</div><br />
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A famous Frank and Jack's speakeasy, which I think we can safely assume is the same establishment, was described in Michael Batterberry's “On the Town in New York” as follows:<br />
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<i>More typical was Frank and Jack’s, a jolly place where there were generally a hundred people jammed into a tiny kitchen barely large enough to hold three tables. Among those struggling for air and room enough to laugh might be Jimmy Durante, Pat Rooney, or Peggy Hopkins Joyce. It was Frank and Jack who perfected the gambit of getting rid of one drunk by asking him to assist another out the door. </i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIibYM5CH6dE0SHBEy638IRDGcJpwOBUHR_qLULaWNkD7RNrOXeXIQps_bburOfOgNky5D9o0fJ4InAOzT9Rznv7ZCWD5s6DhrqRs9fwYJkA0LLExRNM5T4CorDoSJeZdc437zr-RkHBRP/s1600/Frankenjack.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIibYM5CH6dE0SHBEy638IRDGcJpwOBUHR_qLULaWNkD7RNrOXeXIQps_bburOfOgNky5D9o0fJ4InAOzT9Rznv7ZCWD5s6DhrqRs9fwYJkA0LLExRNM5T4CorDoSJeZdc437zr-RkHBRP/s320/Frankenjack.jpg" width="302" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Frankenjack from </i>Here's How<i> by "Judge Jr." as pub'd in 1927</i></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggZYGHtDfFCFBMX2fWUzm9g75pBjtplO2BvjzBgLKddyw1uw0W3YqRBKhE8aPxMFBB2PvVlSTNlc4PfylH5xnvCMDraUx0rItzq4xdbBGyzbUnRSBP4oz1a-_zD4SQz5-QuKmmcBgKQ2V/s1600/Frankenjack+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggZYGHtDfFCFBMX2fWUzm9g75pBjtplO2BvjzBgLKddyw1uw0W3YqRBKhE8aPxMFBB2PvVlSTNlc4PfylH5xnvCMDraUx0rItzq4xdbBGyzbUnRSBP4oz1a-_zD4SQz5-QuKmmcBgKQ2V/s400/Frankenjack+01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>THE FRANKENJACK</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 ounce (30 ml) Gordon's Export gin (or Beefeater)</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 ounce (30 ml) French Vermouth (I used my fav Kina Lillet sub, Cocchi Americano)</b></div><div class="separator" style="clear: both; text-align: left;"><b>1/2 ounce (15 ml) apricot brandy (Marie Brizard "Apry")</b></div><div class="separator" style="clear: both; text-align: left;"><b>1/2 ounce (15 ml) Cointreau</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><i>Stir well with ice and strain into a cocktail glass. Garnish with an orange twist.</i></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Over the years many recipes have called for this to be a shaken drink. With the absence of citrus however this drink is much better suited to being well stirred.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This drink is basically a Claridge cocktail (sans the chocolate powder dusting) from Harry McElhone's 1922 <i>ABC of Mixing Cocktails. </i>The Frankenjack sounds like something you'd actually order at a bar though, and made for a good story here.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's a nice drink. Too fruity to be a martini, though that is obviously the base drink here. I suppose if they'd named this 60 years later it would be a "Aprytini" or something "clever" like that. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The Apry is certainly the dominate flavor, with the Cointreau's orange playing a supporting role only.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using the Cocchi Americano over a regular dry vermouth gives the drink a nice roundness and silky mouth feel putting this drink more on the sweet side. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The 47.3% A.B.V. Gordon's Export does a great job of making sure things don't get too sweet, use a good quality, high proof gin for this one for sure.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a9x5Z12jsoLBseku9kjuz0JsKcXNqGRlAYW_hi_98zuVHEF0vT70-lig_NVcOeGnAcEbmKnxNjipPteBt7GsEytx8zewKvjL38nAK9kJSZxShny8xfYUl0k1Nfcq2V9BSMsBWKNJp_oc/s1600/Frankenjack+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a9x5Z12jsoLBseku9kjuz0JsKcXNqGRlAYW_hi_98zuVHEF0vT70-lig_NVcOeGnAcEbmKnxNjipPteBt7GsEytx8zewKvjL38nAK9kJSZxShny8xfYUl0k1Nfcq2V9BSMsBWKNJp_oc/s400/Frankenjack+02.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com1tag:blogger.com,1999:blog-681360628836486475.post-45304100074363758402011-05-21T21:25:00.000-06:002011-11-27T18:40:05.091-07:00The Collaboration<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBjHQQ6zeIomZwtlcMiqbIqX1CUpBNY4A9Np6qFvwmb6gA-j3mObtj-V6MGY1o0JDpUt4Ygt-40qBc8ESGEC5HdO8KydlUGP74HX_Lp2MUuX-rsbYXQxlm5Yu3b-e8KgOd1JAsjPXwUCj/s1600/Collab+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBjHQQ6zeIomZwtlcMiqbIqX1CUpBNY4A9Np6qFvwmb6gA-j3mObtj-V6MGY1o0JDpUt4Ygt-40qBc8ESGEC5HdO8KydlUGP74HX_Lp2MUuX-rsbYXQxlm5Yu3b-e8KgOd1JAsjPXwUCj/s400/Collab+02.jpg" width="400" /></a></div>
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Still a big favorite!!!<br />
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This is a drink that was created in February of this year through a serendipitous collaboration with a friend, whereby we named off ingredients like a dare, decided on the proportions together, and then we each made one in our own home bar.<br />
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The results were jaw droppingly good and the drink has been in regular rotation for both of us for several months now. Up until now I've been keeping it to myself rather greedily - a closely guarded secret, and it's only with said friend's blessings, that I am releasing the recipe now.<br />
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It is versatile in its serving requirements, working as equally well as a slow sipper in an old fashioned glass over a large ice cube, as it is served "up" in a cocktail glass as a quick "pick-me-up".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wG4HcVFJSYYs2tERi6EklDo7qbwVonp8QSPZhPN6CfLpWHXuOSteEIerPrV6-fntz6VtpKRXcS_r1tT0RMomNqUJT5xlQAq7uNJ0-RT2Ky_-xQaLVWEwV2xsVp_IsnFQ99JKK-lBW-8X/s1600/Collab+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wG4HcVFJSYYs2tERi6EklDo7qbwVonp8QSPZhPN6CfLpWHXuOSteEIerPrV6-fntz6VtpKRXcS_r1tT0RMomNqUJT5xlQAq7uNJ0-RT2Ky_-xQaLVWEwV2xsVp_IsnFQ99JKK-lBW-8X/s400/Collab+01.jpg" width="400" /></a></div>
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We've played with a few variations, Wild Turkey Rye works best with its big bold spicy rye flavor. The Wormwood bitters add a very nice touch and are worth seeking out, though Angostura will work in a pinch.<br />
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The Cocchi's high quinine profile works better than Lillet to provide structure against the Strega/Averna combo, and gives just the right mouth feel to the drink.<br />
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The 1/4 ounce of Strega may not seem like much...it is in fact enough to allow the robust character of this spirit to be known in the drink. Also, it somehow allows the more subtle flavors of the liqueur to emerge.<br />
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Averna is just the right choice of amari to inject herbal depth and subtle sweetness into the mix, and it balances perfectly Strega's brash character. [Mix these two together over ice on a 2:1 ratio (Averna to Strega), you have an excellent digistif with wonderful balance and depth.]<br />
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The sublime in this recipe is the transformation that takes places when all of these ingredients come together.<br />
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With this recipe the whole is most certainly greater than the sum of its parts. How we struck upon this crazily good of a drink on the first try, still makes us chuckle in disbelief. Try it for yourself, I'd love to hear what you think!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokfCHuGuuvy8mUVx6PTCQJKGS3bEHlrle1I9n0stgPnpiU0hUD4DzIAY1bwF6ffR_ILgk2dRgDmDKOXUjn1wTGie5kIvq4H7JY6DUit7q9hyizdvJ3GVl99P_7TyoCX4cMQ2JBK_8Gw28/s1600/Collab+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokfCHuGuuvy8mUVx6PTCQJKGS3bEHlrle1I9n0stgPnpiU0hUD4DzIAY1bwF6ffR_ILgk2dRgDmDKOXUjn1wTGie5kIvq4H7JY6DUit7q9hyizdvJ3GVl99P_7TyoCX4cMQ2JBK_8Gw28/s400/Collab+04.jpg" width="400" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">The "Collab"(<i>oration</i>)</span></b><br />
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<b>1 1/2 ounces (45 ml) Wild Turkey 101 Kentucky Straight Rye Whiskey</b><br />
<b>3/4 ounce (22 ml) Cocchi Americano</b><br />
<b>1/2 ounce (15 ml) Averna</b><br />
<b>1/4 ounce (7 ml) Strega</b><br />
<b>1-2 good dashes of Cocktail Kingdom's Wormwood Bitters</b><br />
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</b><br />
<b><i>Stir with ice and strain over a large ice cube, or serve up in a cocktail glass. Garnish with a lemon </i></b><b><i>twist.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1chgOJom_IvcYA7h8WPGl2FT69yfVHRlFas_-Ye8cVyLQxSo4XmfwxH63ulYUEnreeyXHUe062C1Mvl9LOb3y_ygYU9Fp_jd-fj4r1ebxKmgv6s1B5aw2IS0KB7sZYh9HrVodQoazPE9i/s1600/Collab+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1chgOJom_IvcYA7h8WPGl2FT69yfVHRlFas_-Ye8cVyLQxSo4XmfwxH63ulYUEnreeyXHUe062C1Mvl9LOb3y_ygYU9Fp_jd-fj4r1ebxKmgv6s1B5aw2IS0KB7sZYh9HrVodQoazPE9i/s400/Collab+03.jpg" width="400" /></a></div>
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</i></b>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com2tag:blogger.com,1999:blog-681360628836486475.post-35325821775338548012011-05-20T17:35:00.000-06:002011-05-20T17:35:00.650-06:00Gaslight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwF9JJ_G92OSzZf54wJNVrk_9EA8_jtUM1gBYDK0Wkz48opasW0cLWe1C4vmCs6iqCWgJErGem9r7uqoKPiXyF2wZicGg54B15Wec7E2Rc10lJxtzfVr8IgFGk6u_aC5IbY3MbXFkVVSM/s1600/Gaslight+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwF9JJ_G92OSzZf54wJNVrk_9EA8_jtUM1gBYDK0Wkz48opasW0cLWe1C4vmCs6iqCWgJErGem9r7uqoKPiXyF2wZicGg54B15Wec7E2Rc10lJxtzfVr8IgFGk6u_aC5IbY3MbXFkVVSM/s400/Gaslight+02.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span><br />
<b><span class="Apple-style-span" style="font-size: large;">The Gaslight</span></b><br />
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</b><br />
<b>1 1/2 ounce (45 ml) Scotch Whisky</b><br />
<b>1/2 ounce (15ml) sweet vermouth</b><br />
<b>1/4 ounce (7ml) orange curacao</b><br />
<b>1 dash Drambuie</b><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i>Stir with ice (except Drambuie) and strain into a cocktail glass. Float Drambuie and garnish with an orange twist.</i></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Nice. Especially with Talisker 10 and Drambuie 15, and the Cointreau/Antica combo holds its own well against the heavily peated and wonderfully smokey Talisker. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Warming too on these cool, rainy spring days we've been having lately. A lighter, fruitier Scotch drink that should appeal to those that enjoy a "Rusty Nail" now and again, and are open to trying something new. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NYyVL_NJus4TFkvaja8z3-pYgXoYp7zePrUuwQGZD28M9ylYrf6qwOlsjIygDew57ZAkyOViiz4wopfAMOSoGQ1-wNh5_bhjGavBSti4EcYp18nkpXZtWYM7_D9muRvdaEvKlfs_Ux9n/s1600/Gaslight+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NYyVL_NJus4TFkvaja8z3-pYgXoYp7zePrUuwQGZD28M9ylYrf6qwOlsjIygDew57ZAkyOViiz4wopfAMOSoGQ1-wNh5_bhjGavBSti4EcYp18nkpXZtWYM7_D9muRvdaEvKlfs_Ux9n/s400/Gaslight+01.jpg" width="400" /></a></div><b><i><br />
</i></b>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-87922874820054197202011-05-18T20:37:00.000-06:002011-05-18T20:37:51.239-06:00Little King<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdh_efvPYbV2zsspykaw_1bwQVEqQ-AN1SxhExkhZltsrzJjz3YJS3zAeW_AeZj93HPhIk5hohxOThSm9elx72gRUkLAWr4sM18RqtVyc-zRBb7tgQtjS4FcMoVty05nqdukP0MqvwHx67/s1600/Little+King+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdh_efvPYbV2zsspykaw_1bwQVEqQ-AN1SxhExkhZltsrzJjz3YJS3zAeW_AeZj93HPhIk5hohxOThSm9elx72gRUkLAWr4sM18RqtVyc-zRBb7tgQtjS4FcMoVty05nqdukP0MqvwHx67/s400/Little+King+01.jpg" width="400" /></a></div><br />
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Gin, apricot brandy, applejack and lemon juice. That got my attention. Created by a cartoonist, sounded even more interesting. I came across this in the Big Bartender's Book and was surprised it had not caught my eye before. </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZZCC_I9DiYGJFt-ZdX1tB8aqabYVQFQVWEUmNoplvhfF-drGtA2FyHSVoMoJxqMwq16_4GtXWdg-nFOXRpM2wZ7sXcAiWNd3SRdYugicb7GbtFV-TYzCBk_0Ocehvqq8yGwq-o4dyGa2/s1600/250px-Ottosoglow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZZCC_I9DiYGJFt-ZdX1tB8aqabYVQFQVWEUmNoplvhfF-drGtA2FyHSVoMoJxqMwq16_4GtXWdg-nFOXRpM2wZ7sXcAiWNd3SRdYugicb7GbtFV-TYzCBk_0Ocehvqq8yGwq-o4dyGa2/s1600/250px-Ottosoglow.jpg" /></a></td></tr>
<tr><td class="tr-caption"><br />
<i>Otto Soglow (December 23, 1900 -April 3, 1975)<br />
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From Ted Saucier's 1951 title <i>Bottoms Up</i>, and accredited to cartoonist Otto Soglow, this drink was named after a popular comic strip that Otto created for the New Yorker in 1931.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbS8n096tOpa9Sx2PcJ_p6XkLvrAltYrxdlQQ7vndsyh2Rfw49d95fqpy-kDetcxB-mX7ORwFadCOou2-OmR2ZpZYkYrK03n9DdViqA8yjOTAcdCf9BPiMM-9e5-6r59VN6NrOT4WgdPY/s1600/king1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbS8n096tOpa9Sx2PcJ_p6XkLvrAltYrxdlQQ7vndsyh2Rfw49d95fqpy-kDetcxB-mX7ORwFadCOou2-OmR2ZpZYkYrK03n9DdViqA8yjOTAcdCf9BPiMM-9e5-6r59VN6NrOT4WgdPY/s320/king1.jpg" width="239" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbsPIgFNhDCacBM1iYDe-dselrxmVhb6t1Yn0ZVp7Qfn4rBkPiYuiyH-tRmdpIfgmdAqDB_eRPOtLDe37Y_oNYNLFSpjrkNOW6l8MxbtBJ4dabHPKQ2P-UA62D1cC658ERqmATby72jGt/s1600/cartoonists-prohibition.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbsPIgFNhDCacBM1iYDe-dselrxmVhb6t1Yn0ZVp7Qfn4rBkPiYuiyH-tRmdpIfgmdAqDB_eRPOtLDe37Y_oNYNLFSpjrkNOW6l8MxbtBJ4dabHPKQ2P-UA62D1cC658ERqmATby72jGt/s400/cartoonists-prohibition.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A 32 year old Otto is on the far left, celebrating the end of prohibition in 1933 with some of his fellow cartoonists.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-crBH9bv9Qy6lHdpl2HEXEjA8zZd9LIqH6zTozX58_qbF97GH1WFIKH1754WY02WyoLnf9dxdyoyjpJ90c1O2cV_fSlopDyHbX-rBKTvNAHPEYpBtkSoezE13UzM7vrEdhBTF16d3mT73/s1600/otto+bottoms+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-crBH9bv9Qy6lHdpl2HEXEjA8zZd9LIqH6zTozX58_qbF97GH1WFIKH1754WY02WyoLnf9dxdyoyjpJ90c1O2cV_fSlopDyHbX-rBKTvNAHPEYpBtkSoezE13UzM7vrEdhBTF16d3mT73/s400/otto+bottoms+up.jpg" width="375" /></a></div><br />
An article in LIFE from 1951 suggested that Soglow and a number of other cartoonists (one is partially visible in the photo above at the right) were brought together to test the properties of waterproof ink; as after being drawn on, the models were doused in water. <div><br />
</div><div>This is also the year Ted Saucier published the Little King recipe in his book <i>Bottoms Up</i>....coincidence? Most likely, but what a great one to document here!</div><div><br />
</div><div><br />
Ted's recipe from 1951 was listed as:<br />
<div><br />
<div style="text-align: center;"><b>Little King</b></div><div style="text-align: center;">Juice 1/4 Lemon</div><div style="text-align: center;">1/4 jigger Apricot Brandy</div><div style="text-align: center;">1/4 jigger Applejack</div><div style="text-align: center;">1/2 jigger Gin</div></div><div><br />
</div><div>Let's assume a 2 ounce jigger so we can get closer to a 3 ounce drink. The 1/4 lemon is trickier - after some experimenting I've found that 1/3 of an ounce makes for a nicely balanced drink.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHg0OgPH5b-UVPq9b21OOrvFAQxg4RvQ38mQMPGaFpjiGS_ob1S5qIgrdaGkDWLyIu6uMvq4QhDRoGImaBe9y_e30YGVye7U_N3lNTRSL_pSUCWs6yTQWckyNdGqGgZQwYQlpg02pEpEw/s1600/Little+King+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHg0OgPH5b-UVPq9b21OOrvFAQxg4RvQ38mQMPGaFpjiGS_ob1S5qIgrdaGkDWLyIu6uMvq4QhDRoGImaBe9y_e30YGVye7U_N3lNTRSL_pSUCWs6yTQWckyNdGqGgZQwYQlpg02pEpEw/s400/Little+King+02.jpg" width="400" /></a></div><br />
</div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;">Little King</span></b></div><div><b><br />
</b></div><div><b>1 ounce Plymouth gin</b></div><div><b>1/2 ounce Apry</b></div><div><b>1/2 ounce Laird's Bonded Apple Brandy</b></div><div><b>1/3 ounce fresh lemon juice</b></div><div><b><br />
</b></div><div><b><i>Shake with ice and strain into a cocktail glass.</i></b></div><div><b><i><br />
</i></b><br />
Delicate and dry, the drink is well balanced by the slightly sweet apricot and apple notes. With the lemon juice just right, it walks the line between sweet and sour well, trending on the dry side, but only a bit.<br />
<br />
I've also noticed that this drink opens up very well, that is, when I've allowed it to sit that long - which hasn't been often!<br />
<br />
</div></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-424332420682457562011-05-14T21:05:00.003-06:002011-05-14T21:50:31.178-06:00The Bramble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqunRN3lRxqs5Y0pZ2QueCeiZtmQ6RMc_bRVuW1S8YgM7IsBis416P54gZ7NYZ5Bf864-uMstVZ60rOtkn0b0rUlBAPW6aVhFwFZQFH9hfjIrhAciIMpTe1yi7vVgfcxWvtZbDskn9QdoL/s1600/Bramble+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqunRN3lRxqs5Y0pZ2QueCeiZtmQ6RMc_bRVuW1S8YgM7IsBis416P54gZ7NYZ5Bf864-uMstVZ60rOtkn0b0rUlBAPW6aVhFwFZQFH9hfjIrhAciIMpTe1yi7vVgfcxWvtZbDskn9QdoL/s400/Bramble+01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The Bramble was created in the mid 1980's by London's legendary bar master, Dick Bradsell, during his tenure at Fred's Club in London's Soho.<br />
<br />
It is a simplified Singapore Sling as Dick made at the Zanzabar club, built to be a truly "British" cocktail, but you should really hear it from the man himself. You can do just that in this excellent video interview from DRÉ Masso's website: www.ginandtales.com<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/C1g7OmcJpJY?feature=player_embedded' frameborder='0'></iframe></div><br />
<br />
Since its creation, it has seemed to work its way onto nearly every cocktail menu in London at some point or another, and it remains on of the city's favorite warm weather coolers. A modern classic from London's "godfather" of cocktails.<br />
<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">THE BRAMBLE</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">2 ounces (60 ml) Plymouth gin</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">1 ounce (30 ml) lemon juice</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">2 teaspoons (10 ml) simple syrup</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">1/2 ounce (15 ml) (nice quality) cremé de mûre</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-size: large;"><i><b>Combine the gin, lemon juice and simple syrup and shake well with ice, then strain into an old fashioned glass filled with crushed ice. Add the </b></i><b><i>cremé de mûre and stir. </i></b><i><b> Garnish with a blackberry and a slice of lemon.</b></i></span><br />
<br />
For the crushed ice in your serving glass, break out the swing-away ice crusher (<i>worth picking up on ebay if you do not have one</i>). You can also crush your ice in a lewis bag with great results.<br />
<br />
What we have here is a gin sour, <i>sans the optional egg</i>, wonderfully laced with the cremé de mûre.<br />
<br />
The drink is very gin forward, which is why I think that Dick recommends the smooth and subtle Plymouth gin. For you gin lovers out there though, don't be afraid to use a nice bold gin as they work very well here too. (<i>Not that I need to tell you</i>).<br />
<br />
It's also worth noting that for non-gin drinkers this is a very approachable drink and a great way to introduce yourself to the spirit, especially if you go with a mild and smooth gin like Plymouth.<br />
<br />
The <i>Massenez</i> cremé de mûre is a very nice liqueur, and one of the better brands available here in the states. The blackberry flavor is somehow bold and subtle at the same time.<br />
<br />
This drink really develops well as it sits, becoming more and more enjoyable as you get on with it. That is, if you can get it to last that long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZGn1rZFkLcXLIIoTJHovryz4zf11_Hu5hwKanRFvaHWm8z0NlUoPiKhyphenhyphendFwuE-YqKrMFKXvAR8Ko9MeXXl5U_vgOPAygLVuAv7e4_4YeLA8j9dt9rY7_b12jHdF5JPlmUc5B9HdIHf_f/s1600/Bramble+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZGn1rZFkLcXLIIoTJHovryz4zf11_Hu5hwKanRFvaHWm8z0NlUoPiKhyphenhyphendFwuE-YqKrMFKXvAR8Ko9MeXXl5U_vgOPAygLVuAv7e4_4YeLA8j9dt9rY7_b12jHdF5JPlmUc5B9HdIHf_f/s400/Bramble+02.jpg" width="400" /></a></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com2tag:blogger.com,1999:blog-681360628836486475.post-86525943959285571202011-05-03T21:06:00.003-06:002011-05-06T18:52:52.992-06:00Mint Julep<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh5byWixtl94GaoPSdRZoLayEhWivrX7jMsCe9LAXqyYboLdvaxO01jnZsIHCaXr6dLCNoczqand_wr7u2hCVl58Ol3FrpngeF4nE5VW32oOAx74OWEKqwkqIDRw9zIK7TBNYWXYhIx6l/s1600/Julep+frosty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh5byWixtl94GaoPSdRZoLayEhWivrX7jMsCe9LAXqyYboLdvaxO01jnZsIHCaXr6dLCNoczqand_wr7u2hCVl58Ol3FrpngeF4nE5VW32oOAx74OWEKqwkqIDRw9zIK7TBNYWXYhIx6l/s400/Julep+frosty.jpg" width="298" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><i>THE MINT JULEP</i></span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-iMpjYHwdhV7Ur4v-KUHPa-vBn8-pA5N2ju-r2RivWO0atjxs6INX7CvBjgjNRN3JOWviYPh2-9KPkcQMsVkNopkz69c2YCUs57gwhWAjCIzoz0vzpesspEay3o3LEUDecbCxwkhlEdA/s1600/julep+recipe+1931+OWBD+03+%2528close%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-iMpjYHwdhV7Ur4v-KUHPa-vBn8-pA5N2ju-r2RivWO0atjxs6INX7CvBjgjNRN3JOWviYPh2-9KPkcQMsVkNopkz69c2YCUs57gwhWAjCIzoz0vzpesspEay3o3LEUDecbCxwkhlEdA/s400/julep+recipe+1931+OWBD+03+%2528close%2529.jpg" style="cursor: move;" width="293" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Julep time! Well, almost that is....<br />
<br />
You see, after much experimenting with this venerable drink, I must say that the advice given below from the <i>Old Waldorf Bar Days</i> has allowed for the most enjoyable results in my opinion.<br />
<br />
Patrons who ordered one of Johnnie Salon's world famous Mint Juleps, knew to wait at least 30 minutes after ordering before returning to collect their treasure.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdnK12GPrmPiOWJ5svHAyutOsbEXD-qrj7WQ5tUxZOpHjT3FD8aLI_IY9P4Na5uAB4_D7eQ9D9GsFZnCrF_ELvCXiz1o2LfO_QX-tGfkMnYw_zpIIkDJJV-2-GkuSX4Iw7JLzlOvXZSyg/s1600/julep+recipe+1931+OWBD+01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdnK12GPrmPiOWJ5svHAyutOsbEXD-qrj7WQ5tUxZOpHjT3FD8aLI_IY9P4Na5uAB4_D7eQ9D9GsFZnCrF_ELvCXiz1o2LfO_QX-tGfkMnYw_zpIIkDJJV-2-GkuSX4Iw7JLzlOvXZSyg/s400/julep+recipe+1931+OWBD+01.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1931 - From<i> Old Waldorf Bar Days</i></td></tr>
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Below is my recipe. Make one then set it aside. Then take in the history of the julep, while you wait for the alchemical application of time to complete your libation's transformation into the sublime.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: x-large;">The Mint Julep</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
2 ounces (60 ml) bourbon (Kentucky straight bourbon, best you have)<br />
2 teaspoons (10 ml) simple syrup<br />
Fresh mint (spearmint)<br />
2-3 dashes Angostura bitters (optional)<br />
<br />
<b>INSTRUCTIONS</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1) Start with a julep cup or a well chilled highball glass.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PMN_9DroOY4smvrx93CeDa3p97khy7jFltSOO56TuG6m0xIdJE-z2VBdOZ1pC5b_huDeGanh3sWO0XXuoa9zGi_X7Im5KZAqsoW5JETEvPBfk0hBq62zXE8Jsa98x4E4DiKS5U16t52X/s1600/julep+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PMN_9DroOY4smvrx93CeDa3p97khy7jFltSOO56TuG6m0xIdJE-z2VBdOZ1pC5b_huDeGanh3sWO0XXuoa9zGi_X7Im5KZAqsoW5JETEvPBfk0hBq62zXE8Jsa98x4E4DiKS5U16t52X/s400/julep+01.jpg" width="400" /></a></div><br />
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2) In a separate mixing glass, add 2 teaspoons of (preferably a rich) simple syrup, 6-12 young, tender mint leaves from the top of the sprig, and if desired the Angostura bitters (go for it!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAIXSq-9JbiFj3zmo7CkRa4bpmJBjAIlfW13CiyKcGNsb7KfINSYuUwFSLAqzquhZ4oz3Pk82oR8Z_7d16eUkfroJTWtGceCutqE6cbSi5ct6-CLwfDpXV34dABf3JPcHmY6nuxfmwG5K/s1600/julep+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAIXSq-9JbiFj3zmo7CkRa4bpmJBjAIlfW13CiyKcGNsb7KfINSYuUwFSLAqzquhZ4oz3Pk82oR8Z_7d16eUkfroJTWtGceCutqE6cbSi5ct6-CLwfDpXV34dABf3JPcHmY6nuxfmwG5K/s400/julep+02.jpg" width="400" /></a></div><br />
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3) Gently bruise the mint with a muddler and blend the ingredients by stirring and pressing for a minute or two being careful not to crush the leaves, which will release bitter inner juices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyK7Jp6JYI2Muex2TpycmCef2qEsUkhcM27DqLlKRkkgl4ZvjL2Q0D4reTgM8E96aUhgz773HVrUnHMu3LK1pqBTWZwOQWY7ZupjSWCH_kEhhGFVQPNC5FP401uN4Xga9qYrInnbUkKEw/s1600/julep+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyK7Jp6JYI2Muex2TpycmCef2qEsUkhcM27DqLlKRkkgl4ZvjL2Q0D4reTgM8E96aUhgz773HVrUnHMu3LK1pqBTWZwOQWY7ZupjSWCH_kEhhGFVQPNC5FP401uN4Xga9qYrInnbUkKEw/s400/julep+03.jpg" width="400" /></a></div><br />
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4) Add the bourbon to the mixing glass, stir again and set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1CRuWzho5xZPwJmvMttGo5s9f1g0WjTgvaNPMr9Ixt0nNwYeK6Cygxo4anhXSkqKPO_xxoE0iGHh2LSU32AP23orlwGagY5YVt2DvA-4JNLkoSFB2sPyVnOI4HW2CrJJrJMRxud_Ta_Z/s1600/julep+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1CRuWzho5xZPwJmvMttGo5s9f1g0WjTgvaNPMr9Ixt0nNwYeK6Cygxo4anhXSkqKPO_xxoE0iGHh2LSU32AP23orlwGagY5YVt2DvA-4JNLkoSFB2sPyVnOI4HW2CrJJrJMRxud_Ta_Z/s400/julep+04.jpg" width="298" /></a></div><br />
5) Smash your ice to the consistency of snow in your lewis bag. Remove any chunks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjsHMD_krOyHP-fhQ43KY2JoH5gMxL9E3w2oWDDHyGyPuFqncE4UNwqOobTPapF13NieR66xPCEhw9VJwkBzVbUa26fWIYDqrhXpQsYqjtIeb49TYLheiNl6zS-6P8yRQ4byH5mZLSBlz/s1600/julep+05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjsHMD_krOyHP-fhQ43KY2JoH5gMxL9E3w2oWDDHyGyPuFqncE4UNwqOobTPapF13NieR66xPCEhw9VJwkBzVbUa26fWIYDqrhXpQsYqjtIeb49TYLheiNl6zS-6P8yRQ4byH5mZLSBlz/s320/julep+05.jpg" width="320" /></a></div><br />
6) Pack your julep cup or chilled glass full of crushed ice and strain the contents of your mixing glass over the ice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjMA7kE_FLt4Li4TkB73gxN6W1eN10Uc8yt-tZh-mi8Uvh1PYfMKBlHBLk1j_li2MyiiP_dzQWTue7nzCOl-s8c1LKukFOSIYy-O82zqnzbJbO78tn-0yjVFU-lqcJNMDM-p6uXltSNpi/s1600/julep+06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjMA7kE_FLt4Li4TkB73gxN6W1eN10Uc8yt-tZh-mi8Uvh1PYfMKBlHBLk1j_li2MyiiP_dzQWTue7nzCOl-s8c1LKukFOSIYy-O82zqnzbJbO78tn-0yjVFU-lqcJNMDM-p6uXltSNpi/s400/julep+06.jpg" width="362" /></a></div><br />
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7) Insert a long bar spoon into the glass, cover the cup with a napkin or clean towel, and vigorously churn the contents of the glass up and down for about a minute. (Alternatively, it's great time to break out that <a href="http://www.cocktailkingdom.com/content/swizzle-sticks">bois lélé</a>). Add more ice and fill to about 1/4" from the top with bourbon and repeat the churning process until the glass starts to frost.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojrtoRuPyzFasR0Ea1VxO1lfep_UbzZVKtpJ1G5kg8PejTeqk7g3mZq5fQ8VM5vcftDTW6S5hlQAW6NygNS9SjotPZI9tRjHQchaFqi3F3CgUwtLi_lM39bimVvUMf3Kkoi_w0msi9w0z/s1600/julep+07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojrtoRuPyzFasR0Ea1VxO1lfep_UbzZVKtpJ1G5kg8PejTeqk7g3mZq5fQ8VM5vcftDTW6S5hlQAW6NygNS9SjotPZI9tRjHQchaFqi3F3CgUwtLi_lM39bimVvUMf3Kkoi_w0msi9w0z/s320/julep+07.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnXUEzGB1oDtXs_nCYGSVUe36K4vBZx1jVFXtPdQGpyKA6qtSPbcipyT6etrp1sRGpaLeEFY0L0REeSGYp4ZHzB4PmZdsCNuqVwWZYx_oBWO5MEA3_BWOaadFcJFlGmgU8mWe9rIxeEmr/s1600/julep+08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnXUEzGB1oDtXs_nCYGSVUe36K4vBZx1jVFXtPdQGpyKA6qtSPbcipyT6etrp1sRGpaLeEFY0L0REeSGYp4ZHzB4PmZdsCNuqVwWZYx_oBWO5MEA3_BWOaadFcJFlGmgU8mWe9rIxeEmr/s320/julep+08.jpg" width="320" /></a></div><br />
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8) Add 2 straws and fresh ice, then set the cup aside to "mellow" for at least 30 minutes. If you will be waiting longer than 30 minutes, place the glass in the refrigerator for up to 2 hours to chill.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokYw8uVbf1E5Mnw8ptSHQjB_35Q8D3SE0UqFc59QjAm1cE7dwrNmXfftddo9odHyC1497q_x_iltRPYrJ_Bm-05z1-GVpxuCFC5cHRQ1j9DN8sf3cVhDXO_lIM_WdslpGZAfjvJ8Z2zup/s1600/julep+09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokYw8uVbf1E5Mnw8ptSHQjB_35Q8D3SE0UqFc59QjAm1cE7dwrNmXfftddo9odHyC1497q_x_iltRPYrJ_Bm-05z1-GVpxuCFC5cHRQ1j9DN8sf3cVhDXO_lIM_WdslpGZAfjvJ8Z2zup/s400/julep+09.jpg" width="400" /></a></div><br />
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<i>(To pass the time, read the rest of this post or something else on my blog!)</i><br />
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9) When you are ready to drink, remove the glass, being careful to hold by the top or bottom rim so as not to disturb the frost. If taking out of the refrigerator, let it sit for 5-10 minutes to add an extra layer of frost. Take a nice big spring of mint, and whack it into your open palm a few times to release the fragrant oils. Cut the ends off the mint spring's stems and insert the mint into the middle of the drink so that the drinker's nose is close to the mint when they sip from the straw.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxTR_2ybjxA2sYp_ZIYrT8omNsXXov1rSIPHWakYlR0Huw-MeIRILxQsF5FmVZ5YOFsGDunE0swkbluHuZTfXK4fHo7D2yln4SfWk6d_JqOOz_JSXvyUBYWN_226MRq0a5M1mhW2kgbZ-/s1600/julep+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxTR_2ybjxA2sYp_ZIYrT8omNsXXov1rSIPHWakYlR0Huw-MeIRILxQsF5FmVZ5YOFsGDunE0swkbluHuZTfXK4fHo7D2yln4SfWk6d_JqOOz_JSXvyUBYWN_226MRq0a5M1mhW2kgbZ-/s400/julep+010.jpg" width="400" /></a></div><br />
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Enjoy.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">EARLY HISTORY</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The word itself is derived from the Arabic: ماء ورد (Māʾ ward) and Persian: گلاب (Golâb), meaning rose water or rose syrup.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Abu Bakr Mohammad Ibn Zakariya al-Razi (864-930), was a Hakim, an Alchemist and a philosopher. In perhaps his greatest work, a medical guide titled <i>al-Mansuri, </i>he introduced his Golab. It is a mixture of macerated violets and pears with added sugar which is made into a syrup...and used as a laxative.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99fAC8SrVALkoOM3q8GBa3JYi7Pi2DPs9RqoSMpRykV9MjjPqvbX4KBYO7zlVtqdmAp7HWExkidxzp6TJsjNh5EoyPWQXGRPRuq_bh0n2xTpRu_Sgu2MB7WWaUXtEpyi9IDziTqx1R1uN/s1600/julep+leaves.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99fAC8SrVALkoOM3q8GBa3JYi7Pi2DPs9RqoSMpRykV9MjjPqvbX4KBYO7zlVtqdmAp7HWExkidxzp6TJsjNh5EoyPWQXGRPRuq_bh0n2xTpRu_Sgu2MB7WWaUXtEpyi9IDziTqx1R1uN/s400/julep+leaves.png" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Throughout its entire early history, the Julep was only mentioned in texts as a medicine. Some recipes included alcohol as an ingredient, but it was in the form of a base for an herbal tincture. Healers prescribed all sorts of brews under the "julab" label, well into the eighteenth century.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_gSRKLXxHbTyYEnZeXoZkXW47cwNYcCl-7q69Du65vUUKnBTP_fmKWEchZw0dj0niEftHfvvrKy1BxZo8l-AwEvvCH0ywMWO7eQhDuXbnJbchEzohy-G6p3upZydyVQ2rgEoT4P4nKmT/s1600/john_milton.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_gSRKLXxHbTyYEnZeXoZkXW47cwNYcCl-7q69Du65vUUKnBTP_fmKWEchZw0dj0niEftHfvvrKy1BxZo8l-AwEvvCH0ywMWO7eQhDuXbnJbchEzohy-G6p3upZydyVQ2rgEoT4P4nKmT/s1600/john_milton.jpg" style="cursor: move;" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>John Milton 1608-1674</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1634, 26 year old John Milton, recently graduated from Cambridge with a Masters in Arts and relocated in Hammersmith, gives us the first hint of a julep taken for pleasure in Comus. (Comus, a bit ironically, is a treatise on temperance and chastity.)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;"><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl5PgxR7gNeVR63VkG6j0rIOithND04BFLmINhyJd-bwaakiJ0SlcMnoyQsBFjkFcdBMyvni4yETxPTRXGKFFTb5_jPQc3REc4uUXd25XvgufQ8v1jrYjCK2tccItSwOkqgiSJ4Dfy4Gr/s1600/Milton+julep.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl5PgxR7gNeVR63VkG6j0rIOithND04BFLmINhyJd-bwaakiJ0SlcMnoyQsBFjkFcdBMyvni4yETxPTRXGKFFTb5_jPQc3REc4uUXd25XvgufQ8v1jrYjCK2tccItSwOkqgiSJ4Dfy4Gr/s400/Milton+julep.JPG" style="cursor: move;" width="356" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Excerpt from Comus as printed in an 1864 book on Milton's works compiled by David Masson</i></div></td></tr>
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YtWA3JCGH93HGfZDfYy7rcZ_kZtaMJMTT532yRsTO1rIX7FhoUdoXlvRoL_ZYivAR9-lK5FPfyjJGSht2viphxp9x-aRt18J2t385ZHsUkEwYuQmeTuO49tf0Y6CeYE6uBhBzf0VClep/s1600/elizabeth+montagu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YtWA3JCGH93HGfZDfYy7rcZ_kZtaMJMTT532yRsTO1rIX7FhoUdoXlvRoL_ZYivAR9-lK5FPfyjJGSht2viphxp9x-aRt18J2t385ZHsUkEwYuQmeTuO49tf0Y6CeYE6uBhBzf0VClep/s320/elizabeth+montagu.jpg" style="cursor: move;" width="242" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Portrait of Elizabeth Montagu in 1745</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Checking in with the julep mid-eighteenth century, we have this letter from Mrs. Elizabeth Montagu, to the Duchess of Portland in 1741:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">"<i>I have swallowed the weight of an apothecary in medicine; all the tribe of pills, beginning from the mighty bolus, powders of all tastes, electuaries of all consistencies, juleps of all kinds; and what I am the better, except more patient and less credulous, I don’t know; I have learnt to bear my infirmities, and not to trust to physicians for the curing them.</i>"</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Then we have the Hon. John Ferdinand Dalziel Smyth, physician and captain in the Queens Rifles, who had this to report about the habits of the local farmers he observed during his visit to America in his title:<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Tour In The United States; The Present Situation, Population, Agriculture, Commerce, Customs, Manners And A Description Of The Indian Nations V1, 1784</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliw_bA4waeIQZd_rYgKSHt-Be42HA5snLZxJe1vE5A7Q37I3ffapbWiad2-G9TCcwWgUihCdFy4CnAhkpzv9JYhB2R9lE8yzpdYby5NvgAmD0wJgT_rMzZwRxly5_3qMyimxZciq_-QMa/s1600/Smyth+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliw_bA4waeIQZd_rYgKSHt-Be42HA5snLZxJe1vE5A7Q37I3ffapbWiad2-G9TCcwWgUihCdFy4CnAhkpzv9JYhB2R9lE8yzpdYby5NvgAmD0wJgT_rMzZwRxly5_3qMyimxZciq_-QMa/s400/Smyth+1.JPG" style="cursor: move;" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">By the end of the eighteenth century, juleps were becoming more popular with the vulgus populi as a way to smooth out the rough edges of the harsh booze of the day by adding water and sugar. There was no mint in the julep at this point, there was not even ice.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The drink was a sling, one of the original cocktails. Basically equal parts spirit and water with a little sugar. Heat it up with a hot poker, add some nutmeg and you have a toddy. Add egg and you have a flip. Calling it a julep or sling was more of a geographical distinction than anything else.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The first mention of mint in the julep comes at the dawn of the nineteenth century in a letter from a William and Mary student in 1802, who thought his classmates too devoted to them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TOasWc86oBPiOpjkktPQLPvydSBqlawnFdaaF6ff0cuFaB_oUu1RX6RLVyXOimbnCyiRCBeNfJ5iuLDqFjCq25rSYl5rIRrBofe9VTx_JTb8JBX27jHR6mB8MsEGc0HdcfPfe_qLytFj/s1600/julep+-+man%252C+life.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TOasWc86oBPiOpjkktPQLPvydSBqlawnFdaaF6ff0cuFaB_oUu1RX6RLVyXOimbnCyiRCBeNfJ5iuLDqFjCq25rSYl5rIRrBofe9VTx_JTb8JBX27jHR6mB8MsEGc0HdcfPfe_qLytFj/s400/julep+-+man%252C+life.jpg" width="263" /></a></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">By 1816, The Old White Tavern in White Sulphur Springs, West Virginia, later the Greenbrier Hotel, (yes, <i>that</i> Greenbrier Hotel) was famous for its mint juleps. The oldest account book at the resort dates reveals that guests were ordering “julips” at a cost of twenty-five cents or three for fifty cents.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">By the 1820's the mint julep, along with the sherry cobbler, was soon taking America and the rest of the world by storm. As with the sherry cobbler, it was the arrival of ice that made it possible. Sure, a little sugar, water and mint made that harsh rum, gin (hollands) or brandy go down easier. Put it in a glass with crushed ice though, and it is transformed completely.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9UWZFT5GVBNzD9CBGii92cBzHMinocOpnPgvmiWBlSki8axSVg-v_-M6D-fmZ1KIq9XhuJPNbem0q-3ts6FIb9VZrnJtN7C7u4BxSRcNUfCvA68i7eNGVCoao8e7nQDgADdeeX67gn0_/s1600/julep+recipe+1882+-+H+Johnson+woodcut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9UWZFT5GVBNzD9CBGii92cBzHMinocOpnPgvmiWBlSki8axSVg-v_-M6D-fmZ1KIq9XhuJPNbem0q-3ts6FIb9VZrnJtN7C7u4BxSRcNUfCvA68i7eNGVCoao8e7nQDgADdeeX67gn0_/s400/julep+recipe+1882+-+H+Johnson+woodcut.jpg" style="cursor: move;" width="298" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>The cobbler and the julep introduced "American Iced Drinks" to the world.</i></div></td></tr>
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1839, Frederick Marryat famously wrote in <i>A Diary in America</i>:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4Ptxfz8mezjLqIdY5T0uPBFtQ3OmqwKia7X17u5b16gTC67pjmEJPZzubTUveuv8tG2WC-WquSSnrSMFBZhIYjsbIMOxQSN_Hy60VFHSwZp2noAtOU84w8gETd10lyW_n3hhwWXdcNpU/s1600/Marryt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4Ptxfz8mezjLqIdY5T0uPBFtQ3OmqwKia7X17u5b16gTC67pjmEJPZzubTUveuv8tG2WC-WquSSnrSMFBZhIYjsbIMOxQSN_Hy60VFHSwZp2noAtOU84w8gETd10lyW_n3hhwWXdcNpU/s400/Marryt.JPG" style="cursor: move;" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The nineteenth century was the Mint Julep's heyday with the drink enjoying worldwide popularity. By the 1887 revised edition of <i>Jerry Thomas's Bar-Tender's Guide</i>, the mint julep's popularity had began to fade for the first of many times:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">"<i>The Mint Julep still lives, but it is by no means fashionable. Somehow the idea has gotten abroad that mint ought to be crushed and shaken up with water and whiskey in equal proportions. No man can fall in love with this mixture. Poor juleps have ruined the reputation of the South's most famous drink</i>"</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>THE MINT JULEP AND THE KENTUCKY DERBY</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeEwd-LmnwYTq9kL-OnkGWOAw2Hw_-phYbXZJQyiWbET93n8tbBsTwnfdIvtlnTaXoYoJ-oi23-nzQGfg4HQUSWKmxMdjlLyEHh7JE6CXm04sOa5PxzFUwNBOZBIV6WRCHru3Q2dCmRD9/s1600/There+They+Go%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeEwd-LmnwYTq9kL-OnkGWOAw2Hw_-phYbXZJQyiWbET93n8tbBsTwnfdIvtlnTaXoYoJ-oi23-nzQGfg4HQUSWKmxMdjlLyEHh7JE6CXm04sOa5PxzFUwNBOZBIV6WRCHru3Q2dCmRD9/s400/There+They+Go%2527.jpg" style="cursor: move;" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>Early Horse Racing in Kentucky</b></b></div></div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Many early Lexington settlers who had relocated from Virginia brought their passion for fine horses along with them. Area residents cleared an area suitable for racing as soon as they were able. The first races, taking place around 1787 took place on Lexington's main street! </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1797, in response to complaints over the race's safety from concerned citizens that started as early as 1789, influential horse-owners (finally) met to set down the rules of the race and meeting at Lexington's Postlethwait's Tavern. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsuZFa_MunJVTs5T5OqnbEykBvjRk4PUtqK4vJMc_MK5OmcRMrDic1-qb5v_9oNz3HkYSe4ZEHg2KpKxsPX5_EraACEXvP5TUrVp9Wotthut18w_D6LpyuhFwD4UlK5bddkESabOtMuqc/s1600/st_chase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsuZFa_MunJVTs5T5OqnbEykBvjRk4PUtqK4vJMc_MK5OmcRMrDic1-qb5v_9oNz3HkYSe4ZEHg2KpKxsPX5_EraACEXvP5TUrVp9Wotthut18w_D6LpyuhFwD4UlK5bddkESabOtMuqc/s320/st_chase.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">With the help of Henry Clay, they organized the first "Kentucky Jockey Club". They built the Williams Race Track, a circular one-mile grass track in Lee's wood. In 1809 it was reorganized into the "Lexington Jockey Club" which continued to oversee the races until 1825.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1826, to give the activity a broader scope, the "Kentucky Association for the Improvement of the Breeds of Stock" was organized. This Association oversaw the races until 1933.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The racecourse was moved from Lee's wood in 1828 to a new course, "The Kentucky Association Racetrack", was created on its own property in Northeast Lexington in the area of Fifth and Race streets where it remained until 1933. It was a fenced dirt track modeled after the Union Course in New York, and was the second such course in the nation.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2o-ewQhwdYLIip01nht8Y7J85J0P8AVnvOcXMu4Npq_WWMiA9EWIfZv6gQm97C_oE7pMc6TtqvTnZqq4usxaX9Y9Hy6XeEoxTBJkL3i_OWI2D0zj53joItBb6yzL9gnHBRBfChvPV6Jy/s1600/Louisville.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2o-ewQhwdYLIip01nht8Y7J85J0P8AVnvOcXMu4Npq_WWMiA9EWIfZv6gQm97C_oE7pMc6TtqvTnZqq4usxaX9Y9Hy6XeEoxTBJkL3i_OWI2D0zj53joItBb6yzL9gnHBRBfChvPV6Jy/s400/Louisville.jpg" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Main Street, Louisville KY in 1846</div></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Around the 1830's with the arrival of the railroads, Lexington's status as the "Athens of the West" had begun to fade as they were unable to compete with the shipping lanes of Louisville, which quickly became the center of Kentucky's culture and wealth.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Horse racing in Louisville began around 1783 in Market street in the downtown area. In 1805 the races moved to an island on the Ohio River at Elm Tree Gardens. In 1827 the Hope Distillery Course was laid out and races were also held at a number of private courses. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiuVPobNJ8rVeCrdubG9OgNsAAatYZRauD-xL5-CP10CJCW_TIV1qwqMAOoOCaRYuqubxe02CxSFNsmBGdxZiMsYLAHRoxlfjfho1YMRHgCXnOU3DhSziLOHvoa4LCEZAz8kTxIJEQBSY/s1600/churchill_downs_1901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiuVPobNJ8rVeCrdubG9OgNsAAatYZRauD-xL5-CP10CJCW_TIV1qwqMAOoOCaRYuqubxe02CxSFNsmBGdxZiMsYLAHRoxlfjfho1YMRHgCXnOU3DhSziLOHvoa4LCEZAz8kTxIJEQBSY/s320/churchill_downs_1901.jpg" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Churchill Downs 1901</i></div></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Churchill Downs</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The Churchill Downs and the Kentucky Derby owe their creation to Col. Meriwether Lewis Clark (grandson of William Clark of "Lewis & Clark fame").</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">After returning from a trip to Europe where he met with the leaders of jockey clubs in England and France, he began the development of the track to showcase the Kentucky breeding industry.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The track formally opened on May 17th, 1875 with four races scheduled.<br />
<br />
Clark designed his three major stakes races, the Kentucky Derby, Kentucky Oaks and Clark Handicap, after the three premier races in England, the Epsom Derby, Epsom Oaks, and St. Leger Stakes respectively.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The track was first referred to as "Churchill Downs" in 1883 in an newspaper article reporting on the derby. It would not be incorporated as "Churchill Downs" until 1937. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Although the track's races had been popular from the start, Clark was unable to make the track profitable and in 1894 the track was taken over by "The New Louisville Jockey Club" with Clark held on as a judge at the track.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnF7gsdY3F9LPZOBMa-ozzKfqHCol3Xy_RyGCGLAG6evh960_05PnejkWB2uYxqHi6owSjifBzT9pjbTajQpghOrkY_CnjBsPyS6ZGsS682FgkAH9Db6ahk4glVO-4UHwBC4X3lfxbBPy/s1600/monkey-jockey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnF7gsdY3F9LPZOBMa-ozzKfqHCol3Xy_RyGCGLAG6evh960_05PnejkWB2uYxqHi6owSjifBzT9pjbTajQpghOrkY_CnjBsPyS6ZGsS682FgkAH9Db6ahk4glVO-4UHwBC4X3lfxbBPy/s320/monkey-jockey.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The track continued to suffer financially. In Oct, 1902 the track's operation was taken over by a group headed by former Louisville mayor Charles Grainger, Charlie Price and Matt J. Winn. and under their leadership the track showed its first profit in 1903.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This success led to the eventual consolidating of the areas racetracks and the formation of the powerful "Kentucky Jockey Club" in 1919 which served as a holding company and also oversaw the running of two other major Kentucky tracks, Latonia and Lexington. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The association, dissolved and re-organized in 1928 as the "American Turf Organization" as they took over Fairmont Park, Lincoln Fields and Washington Park in Illinois. At this point the organization began to sell off and close tracks. By 1947 Churchill Downs was once again on its own, still affiliated with the American Turf Association but not affiliated with any of the other racetracks.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUJ7UVNpCAh8rvdByxNse1w-L-mXUuvNIM18LOoqNADLGnw-cq05NFX5j7x6ZZ6iJ55FTMFyRoJYTuNT65ZaYLWQjr2gT0hyNI0C1aWBZCzCfc4dLJEMP_JpgHVA9xDAuyonI6zBLZm-R/s1600/ChurchillDownsRace.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUJ7UVNpCAh8rvdByxNse1w-L-mXUuvNIM18LOoqNADLGnw-cq05NFX5j7x6ZZ6iJ55FTMFyRoJYTuNT65ZaYLWQjr2gT0hyNI0C1aWBZCzCfc4dLJEMP_JpgHVA9xDAuyonI6zBLZm-R/s400/ChurchillDownsRace.jpg" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The original steeples at Churchill Downs remain, but are dwarfed by the numerous additions over the years.</div></td></tr>
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</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">MINT JULEP CUPS</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Early Cups</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Traditionally, mint juleps are served in silver or pewter cups. Early cups were made with coin silver. They should be held only by the bottom and top edges of the cup, allowing frost to form on the outside. Accordingly, juleps should be served with a napkin or small linen doily.</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4ymBsKF-RDw5b5GH_nqwzwlVArYBf-M1pYVyg9rh8ioioBoXSMmXvFEi-GTtYDU2EpdMCqz1_el7tGBo03itv0613JHYuqzav55AvRwNgp41ywgrxMYIkrFpyxPa1a1OTdn64uQ-YS-/s1600/beaker%252C+Charles+the+1st.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4ymBsKF-RDw5b5GH_nqwzwlVArYBf-M1pYVyg9rh8ioioBoXSMmXvFEi-GTtYDU2EpdMCqz1_el7tGBo03itv0613JHYuqzav55AvRwNgp41ywgrxMYIkrFpyxPa1a1OTdn64uQ-YS-/s320/beaker%252C+Charles+the+1st.jpg" style="cursor: move;" width="255" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">English Beaker from early 1600's</div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The cups themselves are descendants of silver "beakers" that were approx. the same size as today's julep cups and were often found as part of a wealthy family's silver collection. They were commonly engraved with decorative motifs, family crests or initials, and were often presented special gifts at weddings or celebrations.<br />
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</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyDMS4xfmb8qetdBMPTfg9WVqChyphenhyphentL59wjnSEtezWQGY7s8PwXK2mYcH5OBYjHM0CuYOrOdtQ4IrNdVKJj8g6oozkAMsUU7EyrxmnAHtCRSsJAN7abbtRcjIpnMtMNP3bxtGrJsSAQnD1/s1600/Beaker+German%252C+c.+1680.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyDMS4xfmb8qetdBMPTfg9WVqChyphenhyphentL59wjnSEtezWQGY7s8PwXK2mYcH5OBYjHM0CuYOrOdtQ4IrNdVKJj8g6oozkAMsUU7EyrxmnAHtCRSsJAN7abbtRcjIpnMtMNP3bxtGrJsSAQnD1/s320/Beaker+German%252C+c.+1680.jpg" style="cursor: move;" width="220" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>German beaker from late 1600's</i></div></td></tr>
</tbody></table></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">According to advertising going back as far as the mid-twentieth century...today's beaded design is copied from a "1795 design by a Kentucky silversmith".<br />
<br />
It is possible that it was created that early, but I think it most likely that it would have been created as a beaker design, as the wealthy that could afford such pieces were not commonly drinking "juleps" in 1795. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzfS5ta6V2pZ9RkrIMOnhxsSMqRFgcFoY998ZfO4MBG3ag2-4deyuvSqvUb1DHQiarrM1MgSQmIZi_YODDrucQ1brGbSQoTIhM2EwrpUQ1EDp1emdggLxyn4-uFEdzl00-uDtz7pPW9b7/s1600/julep+advert+rotarian+May%252C+1964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzfS5ta6V2pZ9RkrIMOnhxsSMqRFgcFoY998ZfO4MBG3ag2-4deyuvSqvUb1DHQiarrM1MgSQmIZi_YODDrucQ1brGbSQoTIhM2EwrpUQ1EDp1emdggLxyn4-uFEdzl00-uDtz7pPW9b7/s400/julep+advert+rotarian+May%252C+1964.JPG" style="cursor: move;" width="220" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>From the Rotarian, May 1964</i></div></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Another theory, still possible, though less plausible, is that the original julep cup was designed as a prize for the winner of early Kentucky horse races.</i></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Samual Ayres, who hung out his shingle in the mid-1780's, was the first well-known silversmith to work in Lexington.<br />
<br />
Asa Blanchard was also a dominant silversmith in the area, but he worked from 1808-1838.<br />
<br />
So while he was known for making julep cups among other things, if it was actually a known Kentucky silversmith that originated this design, and providing that 1795 was the correct date, it would more have likely been Mr. Ayres that came up with the "original design" for the julep cup.</div></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-MfXgxnM3DFjoBz2Nr5S_UEzPn2yxveGOc0OtJfpxrlc1aPU5ipxZwwfyizhi1j1hxT6DbG_22bBk1kI2c0FgJgEbtSZLxRu7vHxvMwYi1DT1OKH0L_od-nJq3yPeC6JXhQ-SPVvHMsu/s1600/Julep+cup+1830%2527s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-MfXgxnM3DFjoBz2Nr5S_UEzPn2yxveGOc0OtJfpxrlc1aPU5ipxZwwfyizhi1j1hxT6DbG_22bBk1kI2c0FgJgEbtSZLxRu7vHxvMwYi1DT1OKH0L_od-nJq3yPeC6JXhQ-SPVvHMsu/s320/Julep+cup+1830%2527s.jpg" style="cursor: move;" width="246" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Typical Kentucky Julep cup from the 1820's-30's</i></div></td></tr>
</tbody></table></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The majority of early julep cups seem to be dated to "circa 1850" with a few being dated to the 1820's. The practice of engraving dates on the cups did not become common until after the civil war.<br />
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Pre-Civil War cups are rare. Cups made earlier than the 1850's that I have been able to locate were either plain beakers or were adorned with straight lines at the top and bottom, not the beaded design attributed to the "1795 original".</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67ACCgnHE6jsniaBgXiiFlX_qle7MCrok07E5uxZJSvSCsxRjftTFjY7FwPC5bhXPPH8K-h11yhJe_IuzzIRFne_MO5hksclGJLfUAW-9PoveBkoCfccTobJBQ-zkrwDnHNebISvwDk_r/s1600/kentucky+julep+1850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67ACCgnHE6jsniaBgXiiFlX_qle7MCrok07E5uxZJSvSCsxRjftTFjY7FwPC5bhXPPH8K-h11yhJe_IuzzIRFne_MO5hksclGJLfUAW-9PoveBkoCfccTobJBQ-zkrwDnHNebISvwDk_r/s320/kentucky+julep+1850.jpg" style="cursor: move;" width="248" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Typical Kentucky Julep cup from mid 1800's</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Mint Julep Cups and the Kentucky Derby</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;">By the late nineteenth century, the Mint Julep was at the height of it's worldwide popularity. With horse r</span></b></span></b>acing being a fair weather activity, it is a safe bet that mint juleps have been traditionally enjoyed at racetracks since the early 1800's. </span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;">The mint julep's link to the Kentucky Derby likely began as a matter of timing and convenience. Mint grew abundantly in the area, and bourbon - well, this was Kentucky - bourbon was of course readily available. So when the racetrack opened in 1875 mint juleps, being the popular drink of the day, were already being offered in the racetrack's clubhouse. </span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">As a wealthy Southerner, you would no doubt own a customized silver beaker. You would have called it a julep cup by then, though this was basically the same cup that had been used to celebrate momentous occasions for generations prior under a different name.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">What started with the wealthy showing up with their own heirloom drinking vessel, which were especially well suited to that new "American Iced Drink", the Julep, gradually morphed into a new tradition. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The beakers would have previously been used during celebrations to hold wine or punch. Over the nineteenth century however, the reason to own these heirloom beakers increasingly became for the purpose of making juleps, and of course to show off at the Kentucky Derby as a status piece.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99fAC8SrVALkoOM3q8GBa3JYi7Pi2DPs9RqoSMpRykV9MjjPqvbX4KBYO7zlVtqdmAp7HWExkidxzp6TJsjNh5EoyPWQXGRPRuq_bh0n2xTpRu_Sgu2MB7WWaUXtEpyi9IDziTqx1R1uN/s1600/julep+leaves.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99fAC8SrVALkoOM3q8GBa3JYi7Pi2DPs9RqoSMpRykV9MjjPqvbX4KBYO7zlVtqdmAp7HWExkidxzp6TJsjNh5EoyPWQXGRPRuq_bh0n2xTpRu_Sgu2MB7WWaUXtEpyi9IDziTqx1R1uN/s400/julep+leaves.png" width="400" /></a></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1938 the Mint Julep became the official drink of the Kentucky Derby, and commemorative cups have been made available every year since.</div></div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Today the Kentucky Derby and the Mint Julep have become inseparable.<br />
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Thousands of mint juleps are still served every year at the Derby, held each year on the first Saturday in May, and at Derby parties around the nation.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Woodford Reserve and Early Times are sister brands produced by Brown-Forman, and under the terms of its current marketing agreement with Churchill Downs, Woodford Reserve is called the "official bourbon" of the derby. (Early Times, though the official julep whiskey, is a blend and cannot technically be called a bourbon).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Since 2006, Churchill Downs has also offered ultra-premium, custom-made mint juleps at a cost of $1000 each at the Kentucky Derby. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH1dvg2jjBjn6XKle2NHdzF5QtGAuUWNzm8eJQCvEceWHe986caAGpqotpGQHO90oEB0ZiTGXC7A4Iy0i084R7ranm_cRZZtwr_6WLHZGhFDS2QSa5QbV-e_4OKtLwbb1bUJVfNghEELQ/s1600/julep+-+gold+woodford.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH1dvg2jjBjn6XKle2NHdzF5QtGAuUWNzm8eJQCvEceWHe986caAGpqotpGQHO90oEB0ZiTGXC7A4Iy0i084R7ranm_cRZZtwr_6WLHZGhFDS2QSa5QbV-e_4OKtLwbb1bUJVfNghEELQ/s1600/julep+-+gold+woodford.jpg" style="cursor: move;" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">These mint juleps have been served in gold-plated cups with silver straws, and were made from Woodford Reserve bourbon, mint imported from Ireland, ice from the Bavarian Alps, and sugar from Australia. The proceeds were used to support charitable causes dedicated to retired race horses.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For the 2011 Derby, Woodford Reserve partnered with Tiffany & Co. to create the most extravagant cups yet.</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXLJvQdThgXnSRrKM3hD9VQ2irJ80wOiDzQGY1g8lzFV3epopvGSE-NebfIbeyGg8pbOtTqZDdkVXcw0JUaA5bcEGOL6GXCffOxkNdBavbyOxR18BPTvK83O0lSeV_NOKFQGJGGGjEg8-/s1600/julep+cup%252C+tiffany.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXLJvQdThgXnSRrKM3hD9VQ2irJ80wOiDzQGY1g8lzFV3epopvGSE-NebfIbeyGg8pbOtTqZDdkVXcw0JUaA5bcEGOL6GXCffOxkNdBavbyOxR18BPTvK83O0lSeV_NOKFQGJGGGjEg8-/s320/julep+cup%252C+tiffany.jpg" style="cursor: move;" width="228" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i> One of three 2011 Tiffany & Co. "Prestige Cups" in 24 karat gold, bidding started at $2,000 for these.</i></div></td></tr>
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkHDEhU83TutvIhVOmdE-QX_S0cq8LEXKqd31JIh1IC2vlYyYwR2oFHsOLzAkn_PGKYiPWIMHcD6zsYb4shzdCME7NB7BNiXDFJBhJ6qbCVX6__Q-w1YoJ3SyIBgqcjoYt1nqQXWcp40m/s1600/julep+cup%252C+tiffany+silver.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkHDEhU83TutvIhVOmdE-QX_S0cq8LEXKqd31JIh1IC2vlYyYwR2oFHsOLzAkn_PGKYiPWIMHcD6zsYb4shzdCME7NB7BNiXDFJBhJ6qbCVX6__Q-w1YoJ3SyIBgqcjoYt1nqQXWcp40m/s320/julep+cup%252C+tiffany+silver.jpg" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>The 2011 Derby silver julep cup by Tiffany & Co, 100 were made to be sold at $1000 each.</i></div></td></tr>
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>TRADITIONAL LORE</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr-hAsXm4asETAjo821bgnY67hIIOFL1SWD25MlQwv5h2QZVc7skcjJ7ZsrLwnwGKOF2zi7ny7vf5-eOmrXIh0eveI2kw5B9MXBI091GY8GAV0CFmVByVnAB1KM9ltNukYj42oGnty0Wi/s1600/julep+recipe+1927+-+Barflies+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr-hAsXm4asETAjo821bgnY67hIIOFL1SWD25MlQwv5h2QZVc7skcjJ7ZsrLwnwGKOF2zi7ny7vf5-eOmrXIh0eveI2kw5B9MXBI091GY8GAV0CFmVByVnAB1KM9ltNukYj42oGnty0Wi/s320/julep+recipe+1927+-+Barflies+close.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Just about every Southern state had its own way of handling the mint, the sugar, the ice, the booze. The arguments over the one true "right way" to build a julep has been intense. Names have been called, and duels have been fought.</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">According to some, a mint julep is the not so much the product of a specific formula, but more that of the ritual and ceremony. Nevertheless, the ingredients have been contested with extreme vigor.</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A true southern gentleman before the Civil War would have died before he'd drink vulgar corn whiskey. Brandy was the preferred choice. Holland gin had it's share of popularity in a julep. Even after the war, when standards had slipped, no Marylander would build his julep with anything but rye whiskey. Today, good quality straight Kentucky bourbon is the preferred choice by most.</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Even the choice of mint has caused no end of debate, though spearmint is nearly universally preferred over any sort of peppermint. The general consensus is that the best mint for juleps is "Kentucky Colonel" (Mentha spicata).</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Though there are countless family recipes as closely guarded as heirlooms as the cups themselves, and doubtless they all have their own merits, I will be presenting early recipes as appear in early cocktail books, rather than trying to sort out the distinct regional differences that have evolved over the years. I have no desire to insert myself into that long raging debate!</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>HISTORICAL RECIPES</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Let's start in 1862 with the good professor Jerry Thomas's first edition of his Bar-tender's Guide.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUECHlQ2npd5IgpixvqIO6_v8j2OGdWZStmv7L4pp5r5w6ibYDGKUUlAJvww8fVFmoyv3ru3ln1eDtHJDbgXdUE1DTC3ZWGDliPc5SZC9f-O0oL4FYiTI_m0VYugqFbX5E7JMjNLxJBYOV/s1600/julep+recipe+1862+-+J+Thomas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUECHlQ2npd5IgpixvqIO6_v8j2OGdWZStmv7L4pp5r5w6ibYDGKUUlAJvww8fVFmoyv3ru3ln1eDtHJDbgXdUE1DTC3ZWGDliPc5SZC9f-O0oL4FYiTI_m0VYugqFbX5E7JMjNLxJBYOV/s400/julep+recipe+1862+-+J+Thomas.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1862 - Jerry Thomas's <i>Bar,Tender's Guide</i></div></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">OK, so we have cognac, which would have been preferred in the day over most available whiskey's. Jerry wants all kinds of fruit though, Jamaica rum and powdered sugar. For a drink "fit for an emperor".</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Next up, in "The gentleman's table guide" by E. Ricket and C. Thomas from 1871. Many of these recipes were lifted directly from the pages of Jerry Thomas's book. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox4MSMB5wVu3Xe0A9YUix7eF4sy4R_NVu_iTQpFXsUB_R0A1_NAMHRWwhsJO__0jzozWMUQjVGUHhAoUbRkVSwAaDbzfe9MsZmyix6qm_5LYfgKPgKT2UGpydHKM41vyCPV1ZXkwFimD0/s1600/julep+recipe+1871+-+gentleman%2527s+table+guide+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox4MSMB5wVu3Xe0A9YUix7eF4sy4R_NVu_iTQpFXsUB_R0A1_NAMHRWwhsJO__0jzozWMUQjVGUHhAoUbRkVSwAaDbzfe9MsZmyix6qm_5LYfgKPgKT2UGpydHKM41vyCPV1ZXkwFimD0/s400/julep+recipe+1871+-+gentleman%2527s+table+guide+02.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjTZkl-9xACYho8d1MMz6SqZyGtHmqTMkP-0282v9tFQYpYG5CNNrCAQ2vuTHZrnHZYpABjIdoPmiKVgHK_8o9-VYz0wPFHKUYzVnRQnDlA0MNSFchTso-ODHso5zRQu-3Zytd8GZBbFn/s1600/julep+recipe+1871+-+gentleman%2527s+table+guide+03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjTZkl-9xACYho8d1MMz6SqZyGtHmqTMkP-0282v9tFQYpYG5CNNrCAQ2vuTHZrnHZYpABjIdoPmiKVgHK_8o9-VYz0wPFHKUYzVnRQnDlA0MNSFchTso-ODHso5zRQu-3Zytd8GZBbFn/s400/julep+recipe+1871+-+gentleman%2527s+table+guide+03.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1871 - E. Ricket & C. Thomas' <i>Gentleman's table guide</i></div></td></tr>
</tbody></table><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1884 - we check in with O. H. Byron out of New York. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ5Ns_biUeALX1v0VSIQEzVpu5b-kvVP5qrrlkLryie5Tav7koG3QCwTKqDzvh8fO6uqJuBUJowIVG0E5JGo5ClOvHfedG3uXrTlbpx-GQ0GLRSVVTam5Y4JsTisr38zslD0rMlKFVKwt/s1600/julep+recipe+1884+O+Byron+modern+bartenders.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ5Ns_biUeALX1v0VSIQEzVpu5b-kvVP5qrrlkLryie5Tav7koG3QCwTKqDzvh8fO6uqJuBUJowIVG0E5JGo5ClOvHfedG3uXrTlbpx-GQ0GLRSVVTam5Y4JsTisr38zslD0rMlKFVKwt/s400/julep+recipe+1884+O+Byron+modern+bartenders.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1884 - O.H. Byron <i>The Modern Bartender's Guide</i></div></td></tr>
</tbody></table><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Not a whole lot of variance on the theme laid down by Jerry up to this point.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">In 1892 we see even more additions this recipe by William (The Only William) Schmidt.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Bz6HbCF03FQmNj0uTgsjfaIIrAgdYaGjJGlgBLQ3qATD7o09KHMOtzb3PmbOiMlYIR7eEs0zkd-6d0-2vaXJjexQQS_0TIrdiWdobtPeNHHT_lob7r09q1wXwckWYHKf3hd162i6W7qV/s1600/julep+recipe+1892+-+flowing+bowl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Bz6HbCF03FQmNj0uTgsjfaIIrAgdYaGjJGlgBLQ3qATD7o09KHMOtzb3PmbOiMlYIR7eEs0zkd-6d0-2vaXJjexQQS_0TIrdiWdobtPeNHHT_lob7r09q1wXwckWYHKf3hd162i6W7qV/s400/julep+recipe+1892+-+flowing+bowl.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1892 - William Schmidt <i>The Flowing Bowl</i></div></td></tr>
</tbody></table><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Ice cream and yes, you can "put a little rosebud on your drink". Try ordering one of these at Churchill Downs on Derby Day!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">We have two entries in 1895, the first from George Kappeler.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatKITvtShucCZmaSdBiRgYnVYyrHWknzPP2ERCuE6Q900Yh0-0UieqWCpfIDMKauhZxOg7Ic7I5ViMxZ26QqK3FIfq5DAe6n29ofoe12jKUJVHwNUUUUFV9Dth7bEAz-fZn1sO67sxZzS/s1600/julep+recipe+1895+Kappler+Modern+American.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatKITvtShucCZmaSdBiRgYnVYyrHWknzPP2ERCuE6Q900Yh0-0UieqWCpfIDMKauhZxOg7Ic7I5ViMxZ26QqK3FIfq5DAe6n29ofoe12jKUJVHwNUUUUFV9Dth7bEAz-fZn1sO67sxZzS/s400/julep+recipe+1895+Kappler+Modern+American.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1895- George Kappeler <i>Modern American Drinks</i></div></td></tr>
</tbody></table><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">George says 1/2 brandy and 1/2 rum...still going with all the fruit.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghACAxIqc1vUZx8m8voIgPlGIwSoP9BZ6XdpWe9stdpBfiMSI_gxFXuA2IMGiWUaaq5iLZRSyOXihVzeZOK0wPh2iJg8pWmKd2HgKerOn0MiHk1syh3QQpGlW_xG7r5QQQ-5npPs1olQua/s1600/julep+recipe+1895+Mixicologist+Lawlor+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghACAxIqc1vUZx8m8voIgPlGIwSoP9BZ6XdpWe9stdpBfiMSI_gxFXuA2IMGiWUaaq5iLZRSyOXihVzeZOK0wPh2iJg8pWmKd2HgKerOn0MiHk1syh3QQpGlW_xG7r5QQQ-5npPs1olQua/s400/julep+recipe+1895+Mixicologist+Lawlor+01.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5GkYwAcIm7Mxcqs4eJ8evXju82YkoLleIZdL9g8q54W7DDwF8FYJdk_YRwpSdByTt_Z8RfQQTFczpFQB0ZRjV3Px8ubfBf3v55_uJF8fFQd9Y2PFxcCB-FQQTiHe3NeI-_gALqiheqRI/s1600/julep+recipe+1895+Mixicologist+Lawlor+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5GkYwAcIm7Mxcqs4eJ8evXju82YkoLleIZdL9g8q54W7DDwF8FYJdk_YRwpSdByTt_Z8RfQQTFczpFQB0ZRjV3Px8ubfBf3v55_uJF8fFQd9Y2PFxcCB-FQQTiHe3NeI-_gALqiheqRI/s400/julep+recipe+1895+Mixicologist+Lawlor+02.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1895 - C.F. Lawlor <i>The Mixicologist</i></div></td></tr>
</tbody></table><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The second entry from 1895 is from C.F. Lawlor. Nice notes on the building of the drink.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1902 - Here's one from Charlie Paul:</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2LHK4VQWRDYoGmO4zcGXErUXIRv8sI4VnrAZM-YoxjnjLrOsDA5Cjue6tP5GIQGX1T-oYFeMKT9Lh-QRudvNzANEY924D7AwLTH7xL12n5Y3YTmZ4k1stff1_4nxNGNajhuYK7j_jXR/s1600/julep+recipe+1902+-+c+paul+recipes+american.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2LHK4VQWRDYoGmO4zcGXErUXIRv8sI4VnrAZM-YoxjnjLrOsDA5Cjue6tP5GIQGX1T-oYFeMKT9Lh-QRudvNzANEY924D7AwLTH7xL12n5Y3YTmZ4k1stff1_4nxNGNajhuYK7j_jXR/s400/julep+recipe+1902+-+c+paul+recipes+american.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1902 - Charlie Paul <i>American and Other Iced Drinks</i></div></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Charlie says it is fit for a king. He also says to use a combination of brandy, rum and yellow chartreuse and tops it off with a dash of claret. Fancy!</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1908 from <i>The World's Drinks and How to Mix Them</i>, compiled by the Hon. Wm. (Cocktail) Boothby. (<i>Premier Mixologist no less</i>) we have this enlightening entry:</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Mint Julep.</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">A LA JOHNNY BRACE, NEW YORK CITY.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;">THE NEW STYLE</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"> </span>Fill a large goblet with fine ice and pour a jigger of cognac over it; then take several sprigs of young, tender mint and place them in a medium sized mixing-glass with a dessertspoonful of bar sugar and just enough seltzer to nearly fill the goblet, in which you have already placed the fine ice and brandy. Press the mint with a muddler until the sugar is all dissolved and the water is well flavored with the mint, strain into the goblet of ice and brandy, dash with Jamaica rum, ornament with fruits and a few sprigs of mint which have been moistened and dipped in sugar, and serve with straws.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Great Care should be used in selecting the very young tender shoots of the mint as the old shoots and leaves have a rank bitter taste and are therefore worthless for making a delicately flavored julep.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">__________________________________________________</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1916- Let us see what Hugo Ensslin says about the mint julep in the last book published by a New York City bartender before prohibition.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi137DHjp6POn-JwV3aFFGyEfIWYs5Wj91z7JicisnxJVHYsZ8d1ynnkbUS7E72lVxa0yboZ6GUlJQa40XI9b5zjtc5HhqEd212GtejOSDh5BIulrzlv43WTzfE65_23fA5wHvXobfBKBgz/s1600/julep+recipe+1916+-+RFMD+-+ensslin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi137DHjp6POn-JwV3aFFGyEfIWYs5Wj91z7JicisnxJVHYsZ8d1ynnkbUS7E72lVxa0yboZ6GUlJQa40XI9b5zjtc5HhqEd212GtejOSDh5BIulrzlv43WTzfE65_23fA5wHvXobfBKBgz/s400/julep+recipe+1916+-+RFMD+-+ensslin.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1916 - Hugo R. Ensslin <i>Recipes for Mixed Drinks</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here we have our first truly modern mint julep recipe. Rye or Bourbon is called for. The fruit is gone, and the Jamaica Rum is now optional.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1917 - Thomas Bullock working out of the St. Louis Country Club, the last book published before prohibition and the first by an African-American author. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfu4y4A-crvXhm0RtYCSi-Gn5RuS9_kqkEioGG2J7ucBkwsjeOiB1EHc-UVGWfQwi-zNdS8C1FDTn99-oc7IQGYyf5k1z_wF71a1K1G4595rGQ4nRZoQRm2MqPIKprekX2h7iv0AAUfsK/s1600/julep+recipe+1917+-+ideal+bartender+Bullock.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfu4y4A-crvXhm0RtYCSi-Gn5RuS9_kqkEioGG2J7ucBkwsjeOiB1EHc-UVGWfQwi-zNdS8C1FDTn99-oc7IQGYyf5k1z_wF71a1K1G4595rGQ4nRZoQRm2MqPIKprekX2h7iv0AAUfsK/s400/julep+recipe+1917+-+ideal+bartender+Bullock.jpg" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1917 - Thomas Bullock <i>The Ideal Bartender</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In 1922, out of London we get this entry from Robert Vermeire:</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgR1ubUI-um0Z2UKU09-gK-ynOe4RNCcuq1K5k1INzwluQWYqtUJZVk7Yf-uK3kLHGTJsV2F6CcSn1t9SlBsdnr0Klluase_RRmxFdhPgnaLNDp8IcQcY94LAgSdVt4ywdw83iJ4TBb4E/s1600/julep+recipe+1922+Cocktails+Vermeire.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgR1ubUI-um0Z2UKU09-gK-ynOe4RNCcuq1K5k1INzwluQWYqtUJZVk7Yf-uK3kLHGTJsV2F6CcSn1t9SlBsdnr0Klluase_RRmxFdhPgnaLNDp8IcQcY94LAgSdVt4ywdw83iJ4TBb4E/s400/julep+recipe+1922+Cocktails+Vermeire.jpg" width="306" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1922 - Robert Vermeire <i>Cocktails How to Mix Them</i></div></td></tr>
</tbody></table><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Nothing really new here, just a faithful recipe for the old school way of building.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Let's jump to Paris, 1927 and the famous Harry McElhone of Harry's New York Bar fame.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3zau2qzXP6ZMTImATBH_3ZB_OmBb4neKlm3ZyEihCl_pIIEbHLCPmMURU5m1GGQTCaRwpd5pTaqcV2Y0zzAmvoWPGFOp_ghAEbqi_pl4QyWPPEIo1FiKEeUo5dseaCpzimppC1ATOha-/s1600/julep+recipe+1927+-+Barflies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3zau2qzXP6ZMTImATBH_3ZB_OmBb4neKlm3ZyEihCl_pIIEbHLCPmMURU5m1GGQTCaRwpd5pTaqcV2Y0zzAmvoWPGFOp_ghAEbqi_pl4QyWPPEIo1FiKEeUo5dseaCpzimppC1ATOha-/s400/julep+recipe+1927+-+Barflies.jpg" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1927- Harry McElhone <i>Barflies and Cocktails</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We're using whiskey, but still calling for all of the fruit.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CcVqoZnAjgGK8XV-_y4EnYryJhYd4AqOAexhdb2U8rMS_APEY89IV90P18XXkvGgs0b9GqgkZ9bwKogy0tGHFSFlN_MjSD4ImAXAzyaHDufNVDdHBGo0iKwPav5Aj1qtbugDf0uXbLzZ/s1600/OWBD+Recipe+tag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CcVqoZnAjgGK8XV-_y4EnYryJhYd4AqOAexhdb2U8rMS_APEY89IV90P18XXkvGgs0b9GqgkZ9bwKogy0tGHFSFlN_MjSD4ImAXAzyaHDufNVDdHBGo0iKwPav5Aj1qtbugDf0uXbLzZ/s200/OWBD+Recipe+tag.jpg" style="cursor: move;" width="200" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1931 and the Old Waldorf Bar Days book.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy048ICNdVdi21U8X-rd6ffVOfLfegcyi-42NZjYoNfp8l0GiSfQqtd5s9-HRZy9ERZnCuoFiFnbMLi8ij8BvWUiM6MPpO6Z-FoKPWdJme120nXSp9A5jYqNEeKjjLHzIk0V9bT4bqUxV/s1600/julep+recipe+1931+OWBD+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy048ICNdVdi21U8X-rd6ffVOfLfegcyi-42NZjYoNfp8l0GiSfQqtd5s9-HRZy9ERZnCuoFiFnbMLi8ij8BvWUiM6MPpO6Z-FoKPWdJme120nXSp9A5jYqNEeKjjLHzIk0V9bT4bqUxV/s320/julep+recipe+1931+OWBD+02.jpg" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1931 - Crockett <i>Old Waldorf Bar Days</i></div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">That's a lot of water Johnnie! Still calling for the fruit. Nice simple recipe though.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1936- Paris, the Ritz...what would Frank have suggested?</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgduUIJcrVwaHR4DBXXlHl952gTmS8VxZJHAXVrPvmf69M3R5Z2Q8KmiBrOcNnE0GWwCCkGmtSbFX8Fpg-X35ivEv5BPJ9IyVZ3E4W5WhvxIl5IALt75S28nHSJBnzawFeqZch-lfzpfoL/s1600/julep+recipe+1936+Meier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgduUIJcrVwaHR4DBXXlHl952gTmS8VxZJHAXVrPvmf69M3R5Z2Q8KmiBrOcNnE0GWwCCkGmtSbFX8Fpg-X35ivEv5BPJ9IyVZ3E4W5WhvxIl5IALt75S28nHSJBnzawFeqZch-lfzpfoL/s640/julep+recipe+1936+Meier.jpg" width="476" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1936 - Frank Meier <i>The Artistry of Mixing Drinks</i></div></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The fruit has been reduced to lemon, which does not sound bad, and he calls for bourbon.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">___________________________________________________</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1948 - David A. Embury <i>The Fine Art of Mixing Drinks</i><br />
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Let's check in with the good Mr. Embruy before we move on. As you may imagine, he had plenty to say on the matter.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Juleps</span></b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> In the whole category of drinks there is probably none that is more delicious and certainly none that has caused more violent disagreement and acrimonious debate than the <i>Mint Julep</i>. Should the mint be bruised or not bruised? Should it be left in the glass or removed? Should it be blended with the whisky or should it be used merely as decoration on the top of the glass? Should the drink be served with straws or not? Should it be decorated with fruit or not? If you are interested in these or other similar details about the Julep, I suggest you write to the National Distillers Product Corporation, New York City, for their excellent little booklet on Mint Juleps. If it is not out of print (it was copyrighted in 1939), I am sure they will be glad to send you a copy.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I have, in all, probably some thirty or forty different recipes for Juleps, some good, some bad, some indifferent. I shall give you just three-my own and two others I consider excellent. It takes two hours or more advance notice to prepare the latter. The other is for those who like only a mild mint flavor. First of all, however, there are certain cardinal principals to be observed, no matter what recipe you follow, if you want to turn out a julep that is really good and that is attractively frosted.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>1. Use very tall 14- or 16-ounce containers, whether of glass or of silver. Silver mugs are best because they frost better than glass, and mugs with handles-are best because they keep the warm hand from coming in contact with the outer surface of the container, thus melting the frost. If glasses are used, the thinner the glass, the better. It is well to serve paper napkins with which to handle the glasses, thereby insulating them to some extent from the warm hand. Also serve saucers or large coasters in which to set the glasses or mugs, for some of the frost will always melt and drip.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>2. Unless the drink itself if to be chilled in the refrigerator, thoroughly pre-chill the glasses by leaving them in the refrigerator as close as possible to the freezing compartment for at least a half-hour. When filling the glasses, wear wool gloves or wrap the glass in a clean dry towel to keep the warm hand from coming in contact with the glass.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>3. Use only fresh mint and (except as a garnish) only the small, tender leaves at the end of each sprig. Discard all stems and all the old and large leaves.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>4. Use only the best-quality bourbon-the older the better. If you want to make a </i>Rye Julep<i>, or a </i>Gin Julep<i>, or a </i>Brandy Julep<i>, or an </i>Applejack Julep<i>, well and good, but you will be on your own. I am not a Kentucky colonel-in fact, I have been in Kentucky only once-but I am firmly convinced that all other Juleps are only inferior imitations of those made with good Kentucky bourbon.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>5. Use sugar syrup, not dry sugar. It not only saves time but it blends with the liquor as dry sugar and water never can.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>6. For the garnish use nothing but tender, young springs of mint. Rinse them well in cold water, dry with a clean towel, and while still slightly moist, dip in powdered sugar. Clip off the end of each stem just before immersing in the drink, thus allowing the juice to bleed into the liquor.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>7. Use shaved or finely crushed ice-not merely cracked ice. If you have a mechanical crusher-such as the Dazey-set it for the finest crush. If you use a canvas bag and mallet, pound until the ice is like snow. Discard all the lumps.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With these warnings and advance preparations, proceed with the actual preparation of your Juleps as below indicated. No.1 is my own favorite; No.2 the time consumer; No.3 is the one with just a faint mint flavor.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">JULEP NO.1 In a bar glass place, for each drink, 1 tablespoonful of sugar syrup, about a dozen tender young mint leaves, and 2 or 3 good dashes of Angostura. If you don't like bitters, leave them out, but, in my opinion, they add enormously to the character of the drink. Bruise the mint gently with a muddler and blend the ingredients by stirring and pressing gently for several minutes. Do not crush the leaves, for this releases the bitter, inner juices. Pour about 2 ounces of bourbon for each drink into the bar glass and stir all thoroughly together.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Remove the Julep glasses from the refrigerator, pack them with crushed ice (don't let the bare hands touch the glasses) and strain the contents of the bar glass into them. With a long bar spoon churn the contents of the glasses up and down for a few minutes. Add more ice and fill each glass to within 3/8" to 1/4" of the top with bourbon and repeat the churning process until the glass starts to frost.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Insert long straws in the glasses, decorate with the sugared mint sprigs, and serve.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> The glasses may be returned to the refrigerator after the drinks are mixed if so desired, but this is not necessary. If they are returned, insert the straws but do not add the garnish until the moment of serving. The dry cold of the refrigerator will wilt the mint sprigs if they have been added. Also it may freeze the ice into a solid mass, making it difficult or impossible to insert the straws later.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">JULEP NO.2 Prepare the mint, sugar, Angostura mixture as in No.1, but do not add the bourbon. Pour half the mixture in the bottom of the Julep glass. Half fill the glass with crushed ice, firmly packed down. Add the balance of the mint mixture and fill the glass to the top with ice. Insert straws and place the glass in the refrigerator as close as possible to the freezing compartment. Leave in there for at least an hour.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Remove the glass from the refrigerator (insulated hands again) and gently pour into it all the bourbon it will hold up to about 1/4" from the top. Return to the refrigerator for at least another hour, then remove, add garnish, and serve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">JULEP NO.3 Pre-chill the glasses. In the bottom of each glass place a tablespoonful of sugar syrup and, if desired, stir in a few dashed of Angostura.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Distribute three or four small sprigs (not just the leaves) of mint over the bottom of the glass but do not bruise or crush. Pack the glass full with crushed ice and fill with bourbon to within about an inch of the top. Churn with a long spoon to settle the ice and begin the frosting process. Refill with ice, add enough bourbon to bring to desired height, and insert the straws.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Place drinks in refrigerator for at least 5 or 10 minutes (a half an hour is better, add garnish, and serve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One of the greatly disputed points about Juleps is whether or not to float a spoonful of rum on the top of each drink. To your true Kentucky colonel, this is rank heresy. It does, however, add an exotic touch which many like. I like Juleps either with or without the rum, but if you do use rum, use only a good Jamaica rum at least 8 years old and use not more than 1 teaspoonful.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I will also make one single concession to my role of "nothing but bonded bourbon" for a Julep. Southern Comfort, which, of course, has a bourbon base, makes an excellent Julep. The ladies, in particular, will like it better than one made with straight bourbon.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> If any of your teetotaler friends attend your Julep party I fear you will have to serve them plain ice water. I know of no prohibition variety of the Julep.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Lots to say indeed! What wonderful advice too, David Embury really knew his stuff.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">I love the teetotaler friend comment. Totally </span>extraneous<span class="Apple-style-span" style="font-family: inherit;">, and rich with Embury's dry humor.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">A few notes on his details. The Southern Comfort of his day was a much different product. It was actually good! Made with a base of real bonded bourbon, it was a 100 proof liquor made with a special blend of flavoring agents and </span>sweeteners<span class="Apple-style-span" style="font-family: inherit;">. Some say it was a blend of bourbon and peach brandy, but I've not found anything yet in print about that. If it was blended with peach brandy, it would have been an aged eau de vie brandy, which has become extinct at this point.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">All in all, it is hard to fault any of his advice or methods. Paying close attention to the finer points of preparation and serving he has presented does pay off in the end result. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">David has provided us with a very complete and accurate entry on the mint julep. As you probably noticed, I lifted many points from his instruction to create my own recommended recipe. </span><span class="Apple-style-span" style="font-family: inherit;">If you are in a hurry to make a mint julep, his "NO.1 JULEP" is </span>absolutely<span class="Apple-style-span" style="font-family: inherit;"> the way to go.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-BtTDcxg6lMnyqnuvO_G9Q2f63cl4c36x4s0MgWUYkw-LjwqanQ1JzpPt9hoSfssA2Z_SiRWA9TJfXVyo8mxKF_G5Ty9iw0x8U0KouFqrHwuSsOc8OWt3tZEqMmvGjsxW-0eiQEpTitk/s1600/julep+woodcut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-BtTDcxg6lMnyqnuvO_G9Q2f63cl4c36x4s0MgWUYkw-LjwqanQ1JzpPt9hoSfssA2Z_SiRWA9TJfXVyo8mxKF_G5Ty9iw0x8U0KouFqrHwuSsOc8OWt3tZEqMmvGjsxW-0eiQEpTitk/s400/julep+woodcut.jpg" width="370" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
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<b>EQUIPMENT</b><br />
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Did you make your julep in a glass because you did not have a julep cup? That no doubt worked, but a real, silver plated julep cup is worth picking up.<br />
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No need to shell out $600 and up for a solid silver cup. If you want, you can get good results with a nickel plated cup, as long as you do not have a silver cup sitting next to it to make it look bad that is!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOq5ILizKzh3Y2hyk7rLVv-P-eSUalKky_cyurdxUCvSWfVAwE8uBqLO32RsaT-uybrZ6CBH_j9rbd2J7ynFoIzQGWw_A0xDFn3Btj3LP-SUxYp7mzstGnp_GTNHD33ZRnraPU7-lzNiZ/s1600/julep+cup+-+silver+vs+nickel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOq5ILizKzh3Y2hyk7rLVv-P-eSUalKky_cyurdxUCvSWfVAwE8uBqLO32RsaT-uybrZ6CBH_j9rbd2J7ynFoIzQGWw_A0xDFn3Btj3LP-SUxYp7mzstGnp_GTNHD33ZRnraPU7-lzNiZ/s400/julep+cup+-+silver+vs+nickel.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cocktail Kingdom's silver plated cup on the left, KegWorks nickel plated on the right. </i></td></tr>
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Cocktail Kingdom just got in their <a href="http://www.cocktailkingdom.com/content/julep-cup-silver-plated">silver plated cups</a> and there is no better deal on the net. At $24.95 each, they are a ridiculously good buy. They also have a nickel plated option coming soon.<br />
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Kegworks offers a good quality <a href="http://www.kegworks.com/product.php?productid=173065&source=nextopia">nickel plated brass cup</a> for $18.75, though I hear Cocktail Kingdom's price will be lower and the quality should be slightly higher.<br />
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A few more plugs for CK's available tools. The Cocktail Kingdom <a href="http://www.cocktailkingdom.com/content/bad-ass-muddler">muddler</a> and their new julep strainers.<br />
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Their "Bad Ass Muddler" is just that, this thing is a beast and makes muddling anything so much easier. It has nearly weapon like heft and balance, is made of (very) heavy duty food grade plastic - and at only $12.95, it is a bargain that should last you a lifetime.<br />
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Their new julep strainers are also exceptional good and noteworthy. Using their ample library of vintage barware, every julep strainer in their collection was evaluated to find the perfect shape.<br />
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After painstakingly making sure that the mold was just right, they produced the strainer in 4 finishes, <a href="http://www.cocktailkingdom.com/content/premium-julep-strainer-gold-plated">gold plated</a>, <a href="http://www.cocktailkingdom.com/content/premium-julep-strainer-silver-plated">silver plated</a>, and in stainless steel with a <a href="http://www.cocktailkingdom.com/content/premium-julep-strainer-stainless-steel-matte-finish">matte</a> finish and a <a href="http://www.cocktailkingdom.com/content/premium-julep-strainer-stainless-steel-mirror-finish">mirrored</a> finish. The stainless run $10.95, the silver plate is $15.95 and the gold plated runs $21.95....wow!<br />
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Wait, what about that julep strainer? Most juleps were not strained right? Do you need a julep strainer to make a julep? Well, no actually, you do not. They are great to use in any drink though and it seemed fitting to mention here, but you do not need one to make a julep.<br />
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When you make your base and muddle the mint into the simple syrup, many prefer to leave the mint in the mix so it can continue to impart flavor.<br />
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Why do they call it a julep strainer then?<br />
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In the 1820's when the iced version of the drink was first introduced, the public's dental health was not what it is today.<br />
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When a drink was served to a customer, the strainer was often left in the drink. This was to keep the ice from hitting the customer's often very sensitive teeth.<br />
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Juleps were one of the very first, if not <i>the</i> very first, of the iced drinks to gain worldwide popularity. So it was also a bit like calling it a "martini strainer".<br />
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The sherry <a href="http://boulderlibation.blogspot.com/2010/12/cobblers.html">cobbler</a>, with its need to be shaken, came along around the same time or shortly after, and eventually brought along with it the popularization of the new cobbler shaker. More importantly however, the popularity of the drinking straw.<br />
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The drinking straw eliminated the need to leave the customer with the strainer, but by then the nickname had stuck and this, the original strainer design became known as the julep strainer. (The "Hawthorne" strainer design would not come about until 1889, even then, the patent application called it a julep strainer.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDXegSFxvrKiSRCsx_ovUQGVFLWRUnIMEdS7Vi96ER8f8eTOMVgOYRFtUmPEKdNmVdQ6qFYl7N5qjCZcKxhhl6GYUIZSeVdjs0hPRJabmLB7KMw9BfzBKb2algu61NVZZIFLWfLvUD1Fk/s1600/MintJulep-+lady.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDXegSFxvrKiSRCsx_ovUQGVFLWRUnIMEdS7Vi96ER8f8eTOMVgOYRFtUmPEKdNmVdQ6qFYl7N5qjCZcKxhhl6GYUIZSeVdjs0hPRJabmLB7KMw9BfzBKb2algu61NVZZIFLWfLvUD1Fk/s400/MintJulep-+lady.jpg" width="322" /></a></div><br />
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</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">ENJOY YOUR JULEP!</span></b></div><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJUL54cfd_3Q6W95E4mlpVcslH5_GAe3a3Ck7g9vUGL0c01xUgbtWqc9wO9Hf8NOxIup-MD-gWFfs3rnbjKWt51rJ2jo8_f8K-e4j8FW36qLM3t2R5w31wCkGzPxS_Svk5_ecKkILb_KV/s1600/London+2011+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJUL54cfd_3Q6W95E4mlpVcslH5_GAe3a3Ck7g9vUGL0c01xUgbtWqc9wO9Hf8NOxIup-MD-gWFfs3rnbjKWt51rJ2jo8_f8K-e4j8FW36qLM3t2R5w31wCkGzPxS_Svk5_ecKkILb_KV/s400/London+2011+005.jpg" width="298" /></a></div><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-84147260298830405712011-04-29T18:20:00.000-06:002011-04-29T18:20:25.808-06:00Ward's Cocktail<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw_xd5-xf6aR60E_-dLRFFM8bQXnVpp0WlswciW6TF7BiwOIkdFjbDWdb-c6h4NKGWBX5XJHCxbX2P5g8_9TVsIBAdnWu1zs9YSrdLG4cGr2Y9pQ5Gry1YAH0Kn8-6HDpUuByKYOHQVGY/s1600/Wards+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw_xd5-xf6aR60E_-dLRFFM8bQXnVpp0WlswciW6TF7BiwOIkdFjbDWdb-c6h4NKGWBX5XJHCxbX2P5g8_9TVsIBAdnWu1zs9YSrdLG4cGr2Y9pQ5Gry1YAH0Kn8-6HDpUuByKYOHQVGY/s400/Wards+01.jpg" width="366" /></a></div><br />
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From the "Miscellaneous Mixed Drinks" section at the back of Hugo Ensslin's <i>Recipes for Mixed Drinks. (1916-1917)</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eXL4cyPvZ65vVWKdxyh7P0-SaE3Q5taPE_gwzomYL7SlLLlBBFfUDTt_8A7xNqGWyF2W4061KyX4CHXOggZDmzfKcnFe8twIUv1uRLt_sbDE5DICNddRVi2SJHWcMpn84mIkBFI7pSnW/s1600/Wards+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eXL4cyPvZ65vVWKdxyh7P0-SaE3Q5taPE_gwzomYL7SlLLlBBFfUDTt_8A7xNqGWyF2W4061KyX4CHXOggZDmzfKcnFe8twIUv1uRLt_sbDE5DICNddRVi2SJHWcMpn84mIkBFI7pSnW/s400/Wards+007.jpg" width="400" /></a></div><i><br />
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<b><span class="Apple-style-span" style="font-size: large;">Ward's Cocktail</span></b><br />
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<b>1 1/2 ounces (45 ml) Chartreuse green</b><br />
<b>1 1/2 ounces (45 ml) brandy (or cognac)</b><br />
<b>1 piece orange</b><br />
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</b><br />
<b><i>Arrange the orange peel in the bottom of the glass to form a circle, fill up with finely cracked ice (get out the lewis bag and mallet for this one), add the Chartreuse and brandy and decorate with fresh mint.</i> </b><br />
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What a great way to enjoy Chartreuse. The orange peel adds nice fresh citrus. The mint gets right in your nose, reminiscent of a nice julep. The brandy provides structure, evening out and supporting the Chartreuse's intense herbal profile.<br />
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This drink is all about the Chartreuse though. I know the original recipe says you can use "different cordials", and I see no reason why you could not. It just works so amazingly well with the Chartreuse that the only reason I can think of not to use it, would be because you were out of it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYmJ1Ynjqhyphenhyphen-MARI97JiuYTagbxasiOVMflqCdEo0mlYiPtNw3IbeKMEYpQ0aTyNzffcxmNfI8GggkXE0zOpMxXhCHDPbp4UaRIbDN4kebithp0I-NYkQkFP5u4j9CqgIGLh0tqpQjlps/s1600/Wards+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYmJ1Ynjqhyphenhyphen-MARI97JiuYTagbxasiOVMflqCdEo0mlYiPtNw3IbeKMEYpQ0aTyNzffcxmNfI8GggkXE0zOpMxXhCHDPbp4UaRIbDN4kebithp0I-NYkQkFP5u4j9CqgIGLh0tqpQjlps/s400/Wards+02.jpg" width="400" /></a></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com1tag:blogger.com,1999:blog-681360628836486475.post-92157301551943456302011-04-27T16:27:00.000-06:002011-04-27T16:27:46.300-06:00Douglas Fairbanks Cocktail<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1pXeemQ8CGREfE46TW5h19FjkrU4bd0NURRcyjofeIBGedJ25UCeutGpHJwnknlRLWVHWgsUVKkpEyYQsNtD_wevN-ImULhZwTiv1dLtsmtB4kzmOw-BTcoRxpcivaorPrIFnjxO0iZM/s1600/Douglas+Fairbanks+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1pXeemQ8CGREfE46TW5h19FjkrU4bd0NURRcyjofeIBGedJ25UCeutGpHJwnknlRLWVHWgsUVKkpEyYQsNtD_wevN-ImULhZwTiv1dLtsmtB4kzmOw-BTcoRxpcivaorPrIFnjxO0iZM/s400/Douglas+Fairbanks+01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I came across an adaptation of this cocktail in Jeff Masson and Greg Boehm's uber-treasury of classic drinks, <a href="http://www.cocktailkingdom.com/content/the-big-bartenders-book"><i>The Big Bartender's Book</i>. </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After trying the recipe a few times and finding it very enjoyable, I started doing a little research and found that there were may variations on this drink out there, and none of them matched the adaptation I was using.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QYYFIXjANKbGFNCNmHVCLNQJ_9P6hgXt1O1V5DRtRAQFenB4PexXwlQnAz0hNvRGwkNOuSlXyOqDQ8n5vSZDPckF6WejJsyaiJYOv0_d1x2DUSzpNuPO3MxCDa-OcvEpBg2oaR9LhbZf/s1600/Douglas+Fairbanks.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QYYFIXjANKbGFNCNmHVCLNQJ_9P6hgXt1O1V5DRtRAQFenB4PexXwlQnAz0hNvRGwkNOuSlXyOqDQ8n5vSZDPckF6WejJsyaiJYOv0_d1x2DUSzpNuPO3MxCDa-OcvEpBg2oaR9LhbZf/s400/Douglas+Fairbanks.jpeg" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(From the 1935 ed of Sloppy Joe's)</i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The original recipe is from the classic Cuban cocktail title <i>Sloppy Joe's Cocktails Manual: Season 1934</i> by Jose Abeal and Valentin Garcia (1934), and this original recipe matched up perfectly with their adaptation. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Thus proving to me once again, that the Big Bartender's Book is an authoritative and accurate resource. Honestly, if I could only choose one book to have behind the bar, this would be it! </div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Here is the recipe as it appears in the Big Bartender's Book:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68NNLXxRdEjmse6UTIufL2iVUsX43iSs1BF_LA3SFAf0_-9hz7nckVylPltzmVdd-6b8kIMG_cx_E6FBpIUo0avabp5lM1jmyZKTShF-KkhI0Bq5F76U70ls7BtL3ekoDqQUlrIif_Jdj/s1600/Douglas+Fairbanks+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68NNLXxRdEjmse6UTIufL2iVUsX43iSs1BF_LA3SFAf0_-9hz7nckVylPltzmVdd-6b8kIMG_cx_E6FBpIUo0avabp5lM1jmyZKTShF-KkhI0Bq5F76U70ls7BtL3ekoDqQUlrIif_Jdj/s400/Douglas+Fairbanks+03.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: large;">Douglas Fairbanks Cocktail</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>2 ounces (60 ml) gin</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 ounce (30 ml) apricot brandy</b></div><div class="separator" style="clear: both; text-align: left;"><b>3/4 ounce (22 ml) lime juice</b></div><div class="separator" style="clear: both; text-align: left;"><b>1/2 ounce (15 ml) egg white</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><i>Shake with ice and strain into a flute.</i></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Marie Brizard Apry and Plymouth gin work really well together in this one. Plymouth is a very light and clean gin and when it is combined with the concentrated flavors of the Apry against the bright lime juice, you end up with a very nice cocktail from the "sour" family of drinks.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the silky, airy mouth feel you get from the egg white, and you also get a very drinkable and accessible cocktail in the Douglas Fairbanks. One that should be nearly as popular at a cocktail party as Doug himself would have been!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DVxNvoxD-r4q0Yk_zECtGwhCckwIaT2TF-Vzx5Ty497K0mxJdPnOAD3zIQr5pj-iBW68IgGNQqUiGShFh7m-vQVD4ZPl96Om9h-Zmrwpmp3HhAYnrhToq0FgCO9axRNU9on0CNjGfH_x/s1600/Douglas+Fairbanks+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DVxNvoxD-r4q0Yk_zECtGwhCckwIaT2TF-Vzx5Ty497K0mxJdPnOAD3zIQr5pj-iBW68IgGNQqUiGShFh7m-vQVD4ZPl96Om9h-Zmrwpmp3HhAYnrhToq0FgCO9axRNU9on0CNjGfH_x/s400/Douglas+Fairbanks+02.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-80579594515804159782011-04-22T18:07:00.003-06:002011-04-23T21:18:37.251-06:00Gordon's Export Gin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3HbYbtg8-WF2dIEizeTEIQLnJ7HammqaO1ayH0PKbwNqSWEOgJX3aZglbhHuGWiPBOmhSPvVYjEd32YOpwRklSyv_EhFjLxu_up14YJdXFo6i1qgZmS4354phn9sWzX-jF3aftLYkQRA/s1600/Vesper+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3HbYbtg8-WF2dIEizeTEIQLnJ7HammqaO1ayH0PKbwNqSWEOgJX3aZglbhHuGWiPBOmhSPvVYjEd32YOpwRklSyv_EhFjLxu_up14YJdXFo6i1qgZmS4354phn9sWzX-jF3aftLYkQRA/s400/Vesper+001.jpg" width="400" /></a></div><br />
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Think you know Gordon's gin? If the 40% abv bottling we get here in the states, or even the 37% abv sold in the UK has been your only exposure, then there's one more you should try before dismissing the stuff as middle of the road tipple at best. The Gordon's "Yellow Label" London Dry Gin, at the special 47.3% export strength, is incredibly good stuff.<br />
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Gordon's is produced in the U.K. and under licence in several former British territories including Canada and New Zealand. Apparently, though all the distillation plants use the "exact" same recipe, the water used at each plant, and the strength it is bottled at has a lot to do with the finished product's flavor. Depending on the market, Gordon's is sold in several different strengths. The U.S. version is bottled at 40% abv.<br />
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Gordon's claims to be the world's biggest seller of gin and estimates that more than two bottles of Gordon's are drunk every second of every day somewhere in the world. Gordon's is also the only gin to hold two Royal Warrants and currently holds a Royal Warrant from both HRH Queen Elizabeth II and HRH the Queen Mother.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0cPSJ5haCYY6EOkZajyNHPFratl92cXAz-I8mZ3bBz9F8QzF2qlkpq5RhqTLaK9lfY6fZih4UeAkqYV3hryLNrllvkpypKd_e36cZ9t638HJZhERu_3-RkqPjr1RLPMCniZaAy-Eoc2f/s1600/Vesper+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0cPSJ5haCYY6EOkZajyNHPFratl92cXAz-I8mZ3bBz9F8QzF2qlkpq5RhqTLaK9lfY6fZih4UeAkqYV3hryLNrllvkpypKd_e36cZ9t638HJZhERu_3-RkqPjr1RLPMCniZaAy-Eoc2f/s400/Vesper+002.jpg" width="298" /></a></div><br />
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<div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">Gordon's London Dry 40% a.b.v (U.S. Market)</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;"><b>London Dry Gin</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Distilled in Norwalk, CT, USA</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">SCORE: 70</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">NOSE: Turpentine and industrial alcohol tempered by hints of juniper and pepper. 17/25.</div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">PALATE: Alcoholic, abrasive, slightly oily. 16/25</div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">FINISH: The finish is where this gin has made its following here in the states. It has a medium long finish with mild alcoholic burn. It's the flavor in that gin and juice or gin and tonic that tells you you are drinking gin and not vodka. To me, it's as if the juniper oils were allowed to oxidize too long before being used, but it is obviously made with fairly good quality juniper berries. 19/25</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">BALANCE: This is a good quality mixer with a strong, if slightly "off", juniper flavor. For the money, its going to be one of the better choices in the range. Still, it is a rough and unrefined spirit. 18/25</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-HPwU_lDlkvRdSk-YxBIeAnqoD7qYHr44ijutwcSGS5DozvKjjwezB0e4AVHwP3_lF55dyODCocGLN8CtYAahypiTuNrWaCvMJBMe31IXPg5KaFYA50EtqR99gYCxz-qMEDoHBhoLhx5/s1600/Vesper+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-HPwU_lDlkvRdSk-YxBIeAnqoD7qYHr44ijutwcSGS5DozvKjjwezB0e4AVHwP3_lF55dyODCocGLN8CtYAahypiTuNrWaCvMJBMe31IXPg5KaFYA50EtqR99gYCxz-qMEDoHBhoLhx5/s400/Vesper+003.jpg" width="298" /></a></div><br />
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<div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">Gordon's London Dry 47.3% a.b.v (Export Market)</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;"><b>London Dry Gin</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><b>Distilled in Great Britain</b></span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">SCORE: 92</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">NOSE: Completely different experience from the 80 proof. Soft and round with juniper, coriander, citrus, pepper with delicate florals. 23/25.</div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">PALATE: Better viscosity than the 80 proof, smoother and rounder mouth feel. Though stronger in alcoholic content, not as bracingly alcoholic as its US counterpart. The gin is very juniper forward with hints of coriander and bit of white pepper. 22/25</div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">FINISH: The finish is long and complex. The British distillation plant obviously took more care with their juniper. It comes across light and fresh, the difference between the juniper profile in the gins is like the difference between fresh roasted coffee beans and fully oxidized beans. 23/25</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">BALANCE: Nearly perfect balance for a gin. It is crisp, clean and fresh with fantastic botanicals. Amazing juniper flavor that comes on strong and stays with you in such a lovely way. Will play well with others but this is a gin you can simply sip on by itself. 24/25</div></div></div><br />
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The Vesper is the perfect cocktail to showcase here, a traditional use for the original 47.3% strength Gordons since Ian Flemming had James Bond order a Vesper in Casino Royale as follows:<br />
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:..<i>three parts Gordon's gin, one part Russian vodka, a half measure of Kina Lillet aperitif, shaken until ice-cold, served with a slice of lemon peel</i>."</div><div><br />
</div><div>Subject to a fair amount of debate, this recipe has been interpreted a number of ways. So as not to end up with a 4 1/2 ounce knock out drink, I'm going with some more favorable math.</div><div><br />
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</div><div><b><span class="Apple-style-span" style="font-size: large;">VESPER MARTINI</span></b></div><div><b><br />
</b></div><div><b>2 ounces (60 ml) gin</b></div><div><b>2/3 ounce (20 ml) vodka</b></div><div><b>1/3 ounce (10 ml) Kina Lillet</b></div><div><b><br />
</b></div><div><b><i>Shake with ice and strain into a coupe cocktail glass. Garnish with a lemon twist. </i></b></div><div><br />
</div><div>This is a classic for good reason when made with the right ingredients. In 1953 Gordon's was stronger stuff, somewhere in the 44.4%-47.3% range. It's really not worth trying this drink with regular 40% Gordon's. Go for Beefeater or Tanqueray if you do not have access to the export strength Gordon's.</div><div><br />
</div><div>Unless you want to up the quinine level in your Lillet blanc by adding quinine powder or bark, go with Cocchi Americano for the Kina Lillet as it is much closer in character to the original Kina Lillet formula.</div><div><br />
</div><div>Use a nice Russian vodka and you are ready to go! </div><div><br />
</div><div>Appropriately named for the original Bond girl. It's silky smooth and super dry - yet perfumed in wonderful florals. A very nice shaken libation, with a little Russian spirit lurking within. The Vesper.</div><div><br />
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</div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com1tag:blogger.com,1999:blog-681360628836486475.post-3361990512450058832011-04-20T20:56:00.000-06:002011-04-20T20:56:30.365-06:00RadiatorAs adopted in the<i> Big Bartender's Book </i>from Johnny Brooks <i>My 35 Years Behind the Ba</i>r from 1954.<div><br />
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</div><div><b><span class="Apple-style-span" style="font-size: large;">Radiator</span></b></div><div><b><br />
</b></div><div><b>2 ounces (60 ml) rye</b></div><div><b>2/3 ounce (20 ml) orange curacao</b></div><div><b>2 dashes Angostura bitters</b></div><div><b>6 cloves</b></div><div><b><br />
</b></div><div><b><i>Stir with ice and strain into a cocktail glass.</i></b></div><div><b><i><br />
</i></b></div><div>The Templeton rye really wowed me in this recipe, (Wild Turkey rye is good here too.) </div><div><br />
</div><div>The cloves work, they just really work. A very well balanced drink, my hat's off to Johnny for this one!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqqYxqFamtHoOFe0orUo9pbNic0UPrUWysshxiRbQesCKAiFJ8fRduLjb5aA5NkpLuTiImr20esIDnCVtkTX4g0pxVFgCcDwFT1FDUBkxrvH4wxqFi9DkPh-ULouf-HGqxz96qMrFaXo9/s1600/Radiator+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqqYxqFamtHoOFe0orUo9pbNic0UPrUWysshxiRbQesCKAiFJ8fRduLjb5aA5NkpLuTiImr20esIDnCVtkTX4g0pxVFgCcDwFT1FDUBkxrvH4wxqFi9DkPh-ULouf-HGqxz96qMrFaXo9/s400/Radiator+02.jpg" width="400" /></a></div><div><br />
</div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-75787778758740472542011-04-19T20:45:00.001-06:002011-04-22T10:42:54.392-06:00CapRock Organic Gin<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vWZerbIyGI2rMpjdmqhtFHyk3GQZWRr_mbnsqTr0twrXNAuF1dFu3lRJmvzRTnBNliuM0foDjhG4AtJ48_Jtf-DPBY2a3AfjrfU8Q0NHt3aAGYE4QAzoGFUTJAx9xuUbPWuMv6CdxOQo/s1600/Caprock+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vWZerbIyGI2rMpjdmqhtFHyk3GQZWRr_mbnsqTr0twrXNAuF1dFu3lRJmvzRTnBNliuM0foDjhG4AtJ48_Jtf-DPBY2a3AfjrfU8Q0NHt3aAGYE4QAzoGFUTJAx9xuUbPWuMv6CdxOQo/s400/Caprock+001.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Disclaimer: I was given a bottle of this gin recently by a rep for Peak Spirits. I had not yet tried this "farm to bottle" new world style organic gin though, and was happy to have the opportunity to give it a spin.</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">According to the distiller's site: CapRock™ Organic Dry Gin is a unique blend of fruits, buds, seeds, and spices infused and distilled in a base spirit made with organic Jonathon and Braeburn apples. The apples are organically grown by Gunnison River Farms, Ela Family Farms and Mountain Spirits Farm. 12 different "botanicals" (some dried some fresh) and 2 fresh juices are either macerated and/or boiled or steamed all together at final distillation to produce layers of fresh aromas and tastes. CapRock Gin is 41% alc and available in 750ML and 200ML bottles.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">______________</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Apple based organic gin from the western slope, that's different. Their tagline of "This is not your grandmother's gin" does make sense. That much is blatantly evident on the nose. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is more like an aromatic juniper infused eau de vie than a traditional gin. That is not necessarily a bad thing, I just wouldn't to go head first into traditional recipes with this gin considering its strong and unique botanical profile. This bottle will certainly have its uses however.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">CapRock Organic Gin</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;"><b>"New World" American Aromatic Gin</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;">SCORE: 89</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">NOSE: Lavender, roses, juniper, pepper, very soft, subtle and round. The use of fresh, organic botanicals is evident in the fidelity of the aromas. The juniper here really takes a back seat here though and I wish it was just a little more pronounced. 22/25.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">PALATE: The flavors on the nose carry through well. There is a nice burst of juniper mid palate. The roses are subtle, the lavender is not - I can't help but feel a little hit over the head with it. Wet, only slightly oily in the mouth. 21/25</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">FINISH: The finish is fairly long and complex. The apples finally come to light, the roses fill your nose like a big bouquet, the lavender relaxes a bit and finally yields to the juniper. NOT a typical "English dry" gin finish, but that's not what the folks at Peak Spirits seem to have been going for here. Very unique. 24/25</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">BALANCE: I like the overall effect of the type of product the producers are going for here and think they have done a good job achieving a quality culinary gin. The rose and lavender comes across a little strong for my taste, but their flavors aromas are authentic and intoxicating. It's complex, and certainly not one dimensional - its use in cocktails will not be universal however, and it will take some forethought and experimentation to be successful. 22/25</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This really is a surprisingly nice spirit, whatever you want to call it. I think having to call it gin is a little unfortunate as it leads to certain expectations. You don't go into a genever or an old tom expecting to find Bombay Dry. Going into this expecting "gin" could lead you to a similar disappointment, and "organic gin" does not really tell you much about what is going on inside the bottle.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a new gin so it's only fitting that I provide a new recipe. I've been on a bit of a Fernet kick lately and thought the CapRock's lavendar and rose flavors would play well together with it, and they did.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here's a lab original using CapRock gin, Peak Spirits peach eau de vie and Fernet Branca, enjoy.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_BnxOEPJXYQBccuas24XvANoeIF8K-GgdhAXpja11AXGGzTJlDuuUaUWCnDNejliwJoEEJuAPSE1q9aU9msqrUtdpDT1tD22QqNJsKJKZNqSLwW9qwwVxNyF9WdhOOhe2HLxcrc8BcEL/s1600/versante+occidentale+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_BnxOEPJXYQBccuas24XvANoeIF8K-GgdhAXpja11AXGGzTJlDuuUaUWCnDNejliwJoEEJuAPSE1q9aU9msqrUtdpDT1tD22QqNJsKJKZNqSLwW9qwwVxNyF9WdhOOhe2HLxcrc8BcEL/s400/versante+occidentale+01.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div id="dictTab"><div class="dict_inner" id="dict_content" style="height: auto;"><b><span class="Apple-style-span" style="font-size: large;">Versante Occidentale (Western Slope) Cocktail</span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1 1/2 ounces (45 ml) CapRock "New World" Organic Gin</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>3/4 ounce (22 ml) Fernet Branca</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1/2 ounce (15 ml) Cocchi Americano</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1/4 ounce (7.5 ml) Peak Spirits Peach eau de vie brandy</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1-2 dashes angostura bitters</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1 dash angostura orange bitters</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b>Mix ingredients well with ice, strain into a cocktail glass, garnish with lemon twist.</b></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The Fernet and Cocchi provide good structure to balance and support the strong flavors of the other spirits. The flavors build to a crescendo, then end quickly with a crisp, dry finish leaving hints of roses and pine on the nose.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxU_a61UKU_xV2VguFtzGJMVpTKdZxGIp_3jYEwT-1bCVMsNy_7ACGcSPI3Q0NC4XUGfbfZzPKgUlRI8hLKvD2OVOKExzyWaZ6AHJufycAytWgWJGdsQRiE808p779C_26c9PVZEBK5l7_/s1600/versante+occidentale+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxU_a61UKU_xV2VguFtzGJMVpTKdZxGIp_3jYEwT-1bCVMsNy_7ACGcSPI3Q0NC4XUGfbfZzPKgUlRI8hLKvD2OVOKExzyWaZ6AHJufycAytWgWJGdsQRiE808p779C_26c9PVZEBK5l7_/s400/versante+occidentale+02.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-7654098998753117962011-04-17T18:29:00.004-06:002011-04-19T17:52:40.416-06:00Van Winkle Family Reserve Rye 13 year old<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPsF7yVDWQ_oETPhlZkH3jZpZwJNaaj9hGEydQXzGbwJopsPOdJJ57UkFkdq0eqmfCFcTZLw5NZOpqZXB2mTp01AxDOuGhrgOdxBoZYV2bKpEQKaAZXeLJcllQN7fCXgbaGt4QYG1DuQI/s1600/OVW+13yrRyeLabel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPsF7yVDWQ_oETPhlZkH3jZpZwJNaaj9hGEydQXzGbwJopsPOdJJ57UkFkdq0eqmfCFcTZLw5NZOpqZXB2mTp01AxDOuGhrgOdxBoZYV2bKpEQKaAZXeLJcllQN7fCXgbaGt4QYG1DuQI/s1600/OVW+13yrRyeLabel.jpg" /></a></div><br />
When talking to Eben Freeman last February in Fatty Johnson's about the merits of the Van Winkle family of bourbons, he asked me if I had tried the Van Winkle 13 rye. He said it was the most amazing rye he had tried and worth getting, if one could locate a bottle. I had not heard of it, but from that point on I was determined to find a bottle.<br />
<div><br />
</div>Availability turned out to be scarce indeed. Lots of online retailers claim to carry, all saying "out of stock" at this point. A few will let you "pre-order" 4-6 months out with a one bottle limit.<br />
<div><br />
</div><div>It makes sense, the demand for high quality tipple, especially rye, is huge right now. 13 years ago the current resurgence of ryes popularity could hardly have been anticipated.<br />
<br />
<div>I had to jump the pond and pay through the nose to acquire my bottle. When I came across one in Gerry's wine shop in London's Soho district, I eagerly shelled out the £69 asking price, the long hunt finally having come to an end.<br />
<div><br />
All of the Van Winkle products are wheat formula bourbons with the exception of the Van Winkle Family Reserve Rye Whiskey. Most rye whiskeys are aged around four years. Van Winkle has aged this expression an astounding 13 years. (They even offer a 15yo!)<br />
<div><br />
</div><div><b>TASTING NOTES</b>:</div><div><br />
</div><div>I have several bottles lined up that I'd like to post reviews on. How to score spirits on my blog posed a bit of a challenge. Should I use the point system? Starred reviews? A school-like grading scale of A-F?</div><div><br />
</div><div>In the end, I decided I would provide my tasting notes and include any judgments as to a spirits worthiness for recommendation in the final a summary. I will provide notes on the nose, palate, finish and balance as well as a summary describing my overall impressions on how a spirit may be best used (or not used).<br />
<br />
There are shades of gray. To rank bottles according to my own standards seems a worthy effort for this forum. I looked around and decided that a 25 x 4 scoring system seemed to best suit me. So each of these four categories will be worth 25 points and I will assign each bottle a two-digit score.<br />
<br />
It's also only fair that I recommend a recipe too, hope you enjoy the format.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03Mu5c4RZcg7bsP6xM24ZKbT7LKU96e2XHUW03OCCYYQL2-__He-pDgaHrbb8EpqD_87UCGcvZd3NwSenZtKgFMwvvnX_ZJ2mt2HTTvuWYg_tQUEOgZjDLQo0EQTvDGBCpsFgoW_IaVCT/s1600/Van+Winkle+Rye+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03Mu5c4RZcg7bsP6xM24ZKbT7LKU96e2XHUW03OCCYYQL2-__He-pDgaHrbb8EpqD_87UCGcvZd3NwSenZtKgFMwvvnX_ZJ2mt2HTTvuWYg_tQUEOgZjDLQo0EQTvDGBCpsFgoW_IaVCT/s400/Van+Winkle+Rye+003.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tasting based on lot No. B913, made for the UK market.</i></td></tr>
</tbody></table><div><br />
<b><span class="Apple-style-span" style="font-size: large;">Van Winkle Family Reserve Rye 13</span></b><br />
<span class="Apple-style-span" style="font-size: large;"><b>Kentucky Straight Rye Whiskey</b></span><br />
<b><span class="Apple-style-span" style="font-size: large;">SCORE: 96 points</span></b><br />
<br />
NOSE: Sweet with fruit, raisins, a little toffee and maybe a slight citrus note. Nice wood and spicy rye notes as well. Big and heady, possibly a hint of mint or menthol on the finish. As aromatic as a rye gets, 24/25.</div><div><br />
PALATE: Oily, smooth and slippery in the mouth. Deep and big with flavors of fig, cherry, cooked fruit, at first until the nose kicks those big rye and wood flavors over the top. Rich, creamy, excellent balance. Considering its very high ABV of 47.8%, extremely smooth and drinkable. 24/25</div><div><br />
</div><div>FINISH: Medium long though stays on the tongue for a long time. Fruit flavors dissipating just slightly before the wood and rye spice. Warm, soft and bourbon-like in its sweetness. 22/25<br />
<br />
BALANCE: Amazing, absolutely in a class of its own. Though my expectations for this bottle were through the roof, I was amazed to find them satisfied if not exceeded. A benchmark rye in terms of taste, character and balance. As perfect a rye as I have ever come across. 24/25</div><div><br />
</div><div>Julian Van Winkle's masterpiece is probably best enjoyed neat. Since this is a cocktail blog though, let me recommend a way to enjoy this as a mixed drink. This rye really works well in the Sazarac, and my first taste of it was in a Sazarac made for me in the China Tang bar in London's Dorchester. </div></div></div><div><br />
</div><div>The Sazerac is one of American's oldest cocktails, and there is no dispute that this is a New Orleans based creation. I'm not sure I want to dig into full history of the Sazerac here to be frank, as it is a disputed and tangled story.</div></div><div><br />
<div>It most likely hails to around the 1850's and was originally made with cognac. Sometime around the phylloxera epidemic of the late 1800's when cognac became practically unobtainable, the switch to whiskey occurred. </div><div><br />
</div><div>Historians agree that early recipes calling for "whiskey" referred to rye whiskey, since rye was the prevalent whiskey of the time in the area.</div><div><br />
</div><div>In the early 1800's, Dr. Peychaud owned a popular drug store in New Orleans and created his special formula of aromatic bitters as a health tonic, at which time it was a popular addition to cognac. </div><div><br />
</div><div>You can possibly make a decent Sazerac without having true absinthe by substituting a little Absinte, Herbsaint, a mix of Pernod and green Chartreuse or the like and get decent results. </div><div><br />
</div><div>The histories of the Sazerac and Peychaud's bitters have become intertwined. If you do not have Peychaud's though, don't even try making this one. Luckily Peychaud's bitters are not that hard to find these days.</div><div><br />
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</div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;">SAZERAC</span></b></div><div><b><br />
</b></div><div><b>INGREDIENTS:</b></div><div><b><br />
</b></div><div><b>2 1/2 ounces (75 ml) rye whiskey</b></div><div><b>1 sugar cube</b></div><div><b>2 dashes Peychaud's bitters</b></div><div><b>1 dash Angostura bitters (optional)</b></div><div><b>absinthe</b></div><div><b>lemon peel</b></div><div><b><br />
</b></div><div><b>INSTRUCTIONS:</b></div><div><b><br />
</b></div><div><b>Take two old fashioned glasses. Fill one with crushed ice and set aside. In the second glass, place the sugar cube in the bottom, dash the bitters onto the cube and muddle the cube well. Add the rye, and stir well. Add several small ice cubes and stir again. Dump out the ice from the first glass, rinse that glass with absinthe (or spray interior with atomizer) and strain drink from the second glass into the empty absinthe rinsed glass. Take a swath of lemon peel, squeeze over top and rub the rim of the glass - discard or drop into glass depending on preference. Enjoy!</b></div><div><br />
</div><div><br />
</div><div>The Sazerac is a classic among classics. A "secret handshake drink" among cocktail geeks. A New Orleans institution. All for good reason, it is an amazingly good way to showcase a great rye whiskey. Whether you go for the Sazerac 18 rye or the Van Winkle 13 or 15, it is hard to go wrong using the best bottle available for this recipe.</div><div><br />
</div><div>Rittenhouse bonded, Wild Turkey 101 rye or even the Sazerac 6 year rye will all make a <i>good</i> Sazerac. </div><div><br />
</div><div>Thanks to the Buffalo Trace group, we now have some amazing aged ryes on the market to make a <i>great</i> Sazerac with. How lucky are we, right?</div></div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjjptp3sTH-t5ZUepyJ34nPyJ0DwHwGcy_ab35UTuKMI9pL1ZeFB8UBLZsGucxw3MxlXhvlqC8AnW_3eHSEkOx3Bof6SI_Q5oN8Msvy0W5aKnek-eKreFpLm5hXSVVnae7Vk3VI2KNbnX/s1600/Sazarac+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjjptp3sTH-t5ZUepyJ34nPyJ0DwHwGcy_ab35UTuKMI9pL1ZeFB8UBLZsGucxw3MxlXhvlqC8AnW_3eHSEkOx3Bof6SI_Q5oN8Msvy0W5aKnek-eKreFpLm5hXSVVnae7Vk3VI2KNbnX/s400/Sazarac+2.jpg" width="298" /></a></div><div><br />
</div>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com0tag:blogger.com,1999:blog-681360628836486475.post-12782934302317507442011-04-16T21:57:00.002-06:002011-05-07T11:32:30.883-06:00Travel Tales: London 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclwjj5wAqYL7MbrKmg0P3oOHAYffFDmrSgRa_7Ldvkrb7L7gy19g5363oBpUrQhzBs2yTjP5McLZuZqCojjQt4M38tlkD62p8CMsZERqPopp0j_GpI7wO8wjlaKlmx1iWOLU9ib7EzsgO/s1600/London+2011+splash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclwjj5wAqYL7MbrKmg0P3oOHAYffFDmrSgRa_7Ldvkrb7L7gy19g5363oBpUrQhzBs2yTjP5McLZuZqCojjQt4M38tlkD62p8CMsZERqPopp0j_GpI7wO8wjlaKlmx1iWOLU9ib7EzsgO/s400/London+2011+splash.jpg" width="400" /></a></div><br />
I'm fresh back from a trip to the London Book Fair this week, where I was also able to fit in an amazing tour of London's cocktail scene. So much was covered in my three nights out that in-depth reviews of each location would be impractical. So I've decided to write up a travelogue to share all the highlights with you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBrBNGP7QS2aVAIVzL1nGqLL0u0cDEle7zocBwK6zVkDlf1ed1UsDW0jfBqBLQ21bfrM5EjJjfbLUsIUb5QJwQG_PSR_7SNxR4VTH1GtQ-71XNJ8tNuWj5JqaF-Vr9Cp9HzNzxUhdXdll/s1600/London+2011+Waterloo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBrBNGP7QS2aVAIVzL1nGqLL0u0cDEle7zocBwK6zVkDlf1ed1UsDW0jfBqBLQ21bfrM5EjJjfbLUsIUb5QJwQG_PSR_7SNxR4VTH1GtQ-71XNJ8tNuWj5JqaF-Vr9Cp9HzNzxUhdXdll/s200/London+2011+Waterloo.jpg" width="200" /></a></div><br />
During this trip I wanted to take in as much as possible so the focus was less on the cocktails themselves and more on the theater of the London cocktail scene. I was able to visit London's top destinations and meet legendary bar masters both old and new.<br />
<br />
The first night out, I met my colleagues at The Academy, (<i>formally "the Lab" 12 Old Compton Street, London, W1D 4TQ +44 20 7437 7820</i>), which is considered to be the cradle of the London's modern classic cocktail scene.<br />
<br />
In 1996, when the Lab (an acronym for the London Academy of Bartenders) was opened by Douglas Ankrah, the bar's focus on properly made cocktails put them well ahead of the current craze. The interior is casual with a dark, "70's chic" lounge-like feel. Clean lines, leather, formica. It's strangely retro and modern, and the years have given it a well worn patina allowing it a friendly dive-like feel.<br />
<br />
In 2010 the bar was (ahem) "rebranded" as <i>the Academy</i>, and though the bartenders that originally made this location famous have moved on to bigger and better things, this is still a good place to find a great drink. The list is comically large - resembling a book more than a menu and covers more than a hundred recipes.<br />
<br />
I enjoyed a <i>Double Barrel</i> which was "A Demerara sugar cube, pimento dram and rhubarb bitters stirred together with Havana Club barrel proof, Lagavulin and a touch of ginger beer."<br />
<br />
It was served in a double rocks glass over cracked ice with an orange twist and quenched my thirst nicely after a long day at the fair.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3AjH4D1H4-US-XSp3k9epgDFIIFHhwGn2dpJNfHUjabmvr1QfKnmyuVq0XZ7FvaOTAEXimbFXNszAE23mhCUXfeyssDoBNrsWFovS0DTJXOOj54p88pEy-xUh9-uqrDkAtiJCotQ65Cw/s1600/Rules+-+Brian+Silva.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3AjH4D1H4-US-XSp3k9epgDFIIFHhwGn2dpJNfHUjabmvr1QfKnmyuVq0XZ7FvaOTAEXimbFXNszAE23mhCUXfeyssDoBNrsWFovS0DTJXOOj54p88pEy-xUh9-uqrDkAtiJCotQ65Cw/s400/Rules+-+Brian+Silva.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Brian Silva behind the bar at Rules, London</i></td></tr>
</tbody></table>We were off to the bar at "Rules" restaurant next. Rules, which was established in 1789, is known as London's oldest restaurant and is one of London's most exclusive locations with a very long history of catering to London's upper crust.<br />
<br />
The interior is old-world posh full of dark wood, red carpeting, gold accents, and stuffed leather. A large wheel of first-rate Stilton cheese sat on a silver serving cart next to the fire place, and the big wooden bar boasted a world-class selection of spirits.<br />
<br />
Behind the bar was Brian Silva, a legend in the industry well-known for his work at Home House, Scott's and the Connaught.<br />
<br />
Brian has brought the Rules bar program into the twenty-first century with an impressive combination state of the art technology while preserving the old world looks. The back of the bar has been retrofitted with stainless steel cold storage drawers and freezers. We were even treated to tours of Brian's private office and storage areas where he showed off more techy bar gadgetry and rare bottles.<br />
<br />
A big believer in the fundamentals, the Silva doctrine is: "Don't try to be clever, just focus on making great drinks", and both the bar and his product reflected the credo.<br />
<br />
I enjoyed a "Swedish Diplomat" which I remember as having included swedish punsch, diplomat whiskey and fernet. It was served in a massive rocks glass (75 ml) over a huge clear chunk of hand carved ice. Though the portions were normal, it was excellent presentation making you feel that you were getting a very substantial drink.<br />
<br />
I also tried a sample of Brian's famous bloody mary, which reminded what an enjoyable drink it could be. It was thick and delicious with fresh horseradish and wonderful spice.<br />
<br />
All of our drinks were solidly built and thoroughly enjoyable, but it was Brian's skill as a host that truly elevated the overall experience and brought life to both the bar and the drinks. <i>A skill which is a barman's best asset, and is too often neglected by many aspiring to learn the craft.</i><br />
<br />
Our schedule demanded that we reluctantly move on.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sIS52PLY0EFLpw_eqmV3ygtUoTiZPuPsXrXS4qkTQkbsniivM_fQmCmvkhO44mJBEXPQvX_qFxCGGWGdeVNJgXpdc14dT3qaz37UEwh10qeHFhiClvv3YsKWmtvC5mbc6s2yWg78LVfI/s1600/Lounge_Bohemia_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sIS52PLY0EFLpw_eqmV3ygtUoTiZPuPsXrXS4qkTQkbsniivM_fQmCmvkhO44mJBEXPQvX_qFxCGGWGdeVNJgXpdc14dT3qaz37UEwh10qeHFhiClvv3YsKWmtvC5mbc6s2yWg78LVfI/s400/Lounge_Bohemia_small.jpg" width="400" /></a></div><br />
<br />
We had to rush off to keep our reservation at Lounge Bohemia (<i>1E Great Eastern Street, London, EC2A 3EJ </i><i>+44 (07720) 707000</i>) lest we prove ourselves less than punctual for the eccentric molecular mad genius, Paul Tvorah.<br />
<br />
We managed to make it on time and the Czech barman welcomed us to his subterranean lair where we were shown into a recessed seating area in a back corner. A cozy spot, we settled in and were presented with the cocktail menu which was pasted into the middle pages of a battered novel.<br />
<br />
There was a pronounced bohemian feel here without being over the top. The decor reflected it, but it was more the attitude of the staff and the patrons. Apparently there is even a "no suit" policy!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4KWulcENaD-macN_bmv8DOpHGufVboOcOf2XPGrAP-HBc20EQUiNeB38ebcrxc94jE86IPcc2BA6pATu2OIhDED_CCHGeaeVbQqzAwR17ZIxSF3twwx9BzY13bg7RA9JF-cebH1hld5O/s1600/Lounge+Bohemia+Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4KWulcENaD-macN_bmv8DOpHGufVboOcOf2XPGrAP-HBc20EQUiNeB38ebcrxc94jE86IPcc2BA6pATu2OIhDED_CCHGeaeVbQqzAwR17ZIxSF3twwx9BzY13bg7RA9JF-cebH1hld5O/s400/Lounge+Bohemia+Menu.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lounge Bohemia's current "molecular" selection.</i></td></tr>
</tbody></table>Paul visited our table and went over the current offerings with us. I had the "old castro", my colleagues had a "russian breakfast" and a "holy smoke". This was my first experience with a true "molecular" cocktail. Paul's molecular approach is not only for show, he also has his feet firmly planted in the classics.<br />
<br />
The drinks arrived with stories to tell and transformations to take place before our eyes. Paul sprayed an atomizer around the table full of a special blend to heighten the olfactory experience.<br />
<br />
The Holy Smoke arrived with the glass upside down on a silver tray. The glass was full of frankincense and myrrh smoke which was up-righted so that the leather infused courvoisier vsop exclusif in the accompanying mini-carafe could be poured in. The gifts of the three wise-men made for an earthy blend, pungent with spicy aromas and barest hints of leather amplifying and exploding the flavors of the already exceptional expression of courvoisier.<br />
<br />
The Russian Breakfast came with a very convincing "caviar" that went amazingly well with the dry chocolate infused vodka. The "caviar", a concoction which is a signature part of molecular mixology, was a fun thing to be able to experience as part of my intro to molecular cocktails.<br />
<br />
Perhaps the most impressive transformation was the old cuban though. The drink on the platter arrived with a chilled double rocks glass filled with fluffy white vanilla candy floss looking like billowing smoke in the glass. A rolled cinnamon stick-like piece of bark was stuck in the glass looking like a cigar in the dim light.<br />
<br />
The Hanava barrel proof rum infused with "cuban cigar, vanilla and orange bitters" came in a cigar tube which Paul opened and poured over the candy floss which dissolved as he stirred with the bark. When the transformation was complete he tucked the bark into the cigar tube and bid us ado.<br />
<br />
The effect was along the lines of a rum old fashioned. The cigar was there but only as a distant hint, the sugar, vanilla and orange bitters effectively balancing the rough edges. It was an enjoyable drink and a fun experience overall.<br />
<br />
At this point we really needed food, so we caught a quick bite at the Soho location of Busaba Eathai, which is a local chain of upscale Thai eateries with a half-dozen locations in London.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We sat at the large, square communal tables in the large, open, high-ceilinged dining room and enjoyed some fast and fresh food. I had one of the best "jungle curry" dishes that I've ever tried, and my companions enjoyed some delicious green curries. It was the perfect place to fuel up for the rest of the evening.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWF4sbTH22m1jrgRY9_kEVON7pqj3sI1XgmwGjmcW8zVETj7nr00NvFdVZduIHcsDiCLUcwpoN4gA8i-qybVK8H0u3gHhUPFxZWKA3xygEHg_7s7vSo6TUCq7Z3bcXrEWQ0PAeI6YPAmo/s1600/London+2011+CC+Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWF4sbTH22m1jrgRY9_kEVON7pqj3sI1XgmwGjmcW8zVETj7nr00NvFdVZduIHcsDiCLUcwpoN4gA8i-qybVK8H0u3gHhUPFxZWKA3xygEHg_7s7vSo6TUCq7Z3bcXrEWQ0PAeI6YPAmo/s400/London+2011+CC+Menu.jpg" width="298" /></a></div><div><br />
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</div><div>Then it was up and away to Callooh Callay (<i>65 Rivington Street, London EC2A 3QQ, +44 020 7739 4781</i>), where we ran into none other than former LAB star Victor Nordelöf, who once again treated us not only with great drinks, but great hospitality as well. </div><div><br />
</div><div>The cocktail menu here was literally comical, presented by the "Shoreditch Comic Cocktail Group" we tuned in to the Summer Edition 2011 No. 5 "Battle of the Rivington Heroes".</div><div><br />
</div><div>The group ordered:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pS1_Q0KD0i1hyphenhyphencQ4pKYVgzjkUCeRshgg6n4x3HYCDjnqtql5LRcIii_7zyhYJYa2bKH-uSW_3OY7s7H0HhEQiT3wM-PEEc5mkmkTrr-H8BdrpEI-FCcYXpCDr5A_RGidcHzDDEIxRpvA/s1600/London+2011+CC+PnC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pS1_Q0KD0i1hyphenhyphencQ4pKYVgzjkUCeRshgg6n4x3HYCDjnqtql5LRcIii_7zyhYJYa2bKH-uSW_3OY7s7H0HhEQiT3wM-PEEc5mkmkTrr-H8BdrpEI-FCcYXpCDr5A_RGidcHzDDEIxRpvA/s200/London+2011+CC+PnC.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBrUgvtYfNzmriKYbS9rL6VGnK8UZeqUF1bTHz7HoQ84Dsg0UtKnMs1GTsB09bY-5lmSt7DcH-ihZBjncHnSsBwJGh06Mf361h0KUK4adl_UGvnoU6ULP8ecWAt5axn01yObKITpzMU0p/s1600/London+2011+CC+BC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBrUgvtYfNzmriKYbS9rL6VGnK8UZeqUF1bTHz7HoQ84Dsg0UtKnMs1GTsB09bY-5lmSt7DcH-ihZBjncHnSsBwJGh06Mf361h0KUK4adl_UGvnoU6ULP8ecWAt5axn01yObKITpzMU0p/s200/London+2011+CC+BC.jpg" width="141" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oC7xE9a-Ne1HcG-T1QqD_CmqhoilNR2HBQOMgAcA14-MZ2K3FzAR840e840ij4Ve6fVmjICsesEYc871jx4W1scaAiJP_IwyLGIdOXTTK9YmYwkGUpeA-rznuCc6ZWcfARQ_Wlk7_w3K/s1600/London+2011+CC+Hawthorne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oC7xE9a-Ne1HcG-T1QqD_CmqhoilNR2HBQOMgAcA14-MZ2K3FzAR840e840ij4Ve6fVmjICsesEYc871jx4W1scaAiJP_IwyLGIdOXTTK9YmYwkGUpeA-rznuCc6ZWcfARQ_Wlk7_w3K/s200/London+2011+CC+Hawthorne.jpg" width="200" /></a></div><div><br />
</div><div>I was able to try my companions' drinks, the popcorn & cola was actually not bad. Every bar should have a well thought out "beginner" drink like this. It's easy and approachable with a fun name, and is currently very popular at the bar. The "Black Cadillac" had nice complexity and balance and I would have enjoyed having one of my own to finish had we stayed for a second drink.</div><div><br />
</div><div>I had the Hawthorne which was as advertised, a fruity, lighter take on the Manhattan. Not having tried the Byrrh before, Victor was kind enough to pour me a sample which I found to be very interesting. On its own it would be a bit unctuous as a stand-alone sweet vermouth replacement in a recipe, but mixed with the Martini Rosso it added some nice fruit and extra sweetness to the drink.</div><div><br />
</div><div>The surroundings were a bit unremarkable but certainly comfortable. We had a great time here, chatting about a few vintage pieces of barware they were using, trying a few new spirits. After a few more stories and a celebratory round of shots of Laird's bonded (dealer's choice), we were sent on our way once again with smiles on our faces.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFESU5NP8jxXljgle_Jj0jfPCqW2hGGGLl61JXTB3UgVjcKwih-9hCTU4QZH6vGTyptioHWZtcv-r8FVq-XbiSEtQe_nCSMVWl4FCjnK1kUJWQWkd_J7hR1pZSCFzSRChSXeJB2NrG6tNg/s1600/ImageZetterTownhouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFESU5NP8jxXljgle_Jj0jfPCqW2hGGGLl61JXTB3UgVjcKwih-9hCTU4QZH6vGTyptioHWZtcv-r8FVq-XbiSEtQe_nCSMVWl4FCjnK1kUJWQWkd_J7hR1pZSCFzSRChSXeJB2NrG6tNg/s400/ImageZetterTownhouse.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div>We hopped in a cab and made our way to Tony Conigliaro's ("Tony C") new spot in the Zetter Townhouse (<i>behind the Zetter Hotel, 49-50 St John’s Square, Clerkenwell Road, London. EC1M +44 (0) 20 7324 4401). </i></div><div><i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_5aRZ_wBEM-b_d5SlByC_ZEzMLz3N-8iXDsYKPArcE5zofsVvqKFT8h_GxfyvosNbELCYsArIh4CWvLd8tV7Siw8Hit2V2UF68sjJf66dvtQF432r7hVTQ_J9Qxswnja11933uwnZBiQ/s1600/London+2011+ZTH+Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_5aRZ_wBEM-b_d5SlByC_ZEzMLz3N-8iXDsYKPArcE5zofsVvqKFT8h_GxfyvosNbELCYsArIh4CWvLd8tV7Siw8Hit2V2UF68sjJf66dvtQF432r7hVTQ_J9Qxswnja11933uwnZBiQ/s640/London+2011+ZTH+Menu.jpg" width="451" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Current Cocktail menu at the "ZTH " Townhouse Bar</i></td></tr>
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We made our way through the dark courtyard to the entrance. We paused and looked around to see if we were in the right spot. A glass lamp over the door with the letters "ZTH" scribed subtly on the side was the only indication we had found our destination.<br />
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We entered the warm, low ceiling room and were greeted by the hostess. When we asked if this was Tony's new bar we received a large smile and a welcome in. The Georgian interior was right out of the 1800's. We were led to overstuffed chairs and a couch around a coffee table, one of several little seating areas situated around the room. <br />
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</i></div><div>My colleagues ordered a "Master at Arms" and a "Flintlock". I had the "Nettle Gimlet". The drinks were all good, well made and interesting. The Master at Arms' port evaporation really transformed the Meyers rum into something new and enjoyable. The gunpowder tea tincture added some peppery spice to the flintlock and worked well with the Fernet Branca and Beefeater 24.</div><div><br />
</div><div>The Nettle Gimlet had a nice lingering aftertaste that I assume came from the homemade nettle cordial. The lime and sweet were in nice balance allowing the robust flavors of the Beefeater gin to still come through.</div><div><br />
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</div><div></div><div>As we took in the surroundings we couldn't help but be drawn to (and a bit creeped out by) at the taxidermy kangaroo in boxing pose around the corner in the adjoining dining room. The rooms were stuffed full of decoration and we spent a bit of time wandering and pointing at one oddity after another. The lighting was dim but not dark. The overall effect was that of a warming and cozy nineteenth public house. Great place to take a date!</div><div><br />
</div><div>Next we stopped in at El Camion, formally "El Camino", to see if Dick Bradsell was working, he had already left for the evening though so we moved on to ECC.</div><div><br />
</div><div>As it was our 6th bar and 8th stop for the evening, we met the Experimental Cocktail club a little weary eyed and with admittedly well worn palates. I remember being a bit surprised when we came upon the now famous door in London's Chinatown.</div><div><br />
</div><div>We made our way up to the first level bar, found some seats and ordered a round of drinks. ECC is lucky enough to have a license allowing them to stay open until 3AM, but technically they become a "club" after 11PM and are required to charge a cover of £5. </div><div><br />
</div><div>I couldn't swear at this point as to what my companions had ordered. I do remember being disappointed by the Havana that I had ordered. It started out nice but had a bit of a muddy, almost ashtray like finish. Possibly it was just the end of the evening and my taste buds were shot, but as I passed it around for tastes we all got the same impression of the drink. Maybe they left the cigar in the bourbon too long, but maybe too it was just the buildup of too weighty of expectations.</div><div><br />
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</div><div>On the second night, after a business dinner I met my companions at the Savoy's famous "American Bar" where I found them in a corner conversing with two legendary barmen, Peter Dorelli and Salvatore Calabrese!<br />
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As we sipped on barrel aged Hanky Panky's, Mr. Dorelli's own special blend, he led me around the newly renovated space pointing out portraits of his former patrons and regaled me with a few stories from his 30+ years as head bartender here.<br />
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The famous curved white bar was resplendent with the finest spirits the world has to offer and the white tuxedo clad barmen worked with expert care and precision. It was Peter that oversaw the 1972 transformation of the American bar from the Tiki look to the current "70's retro deco" I'll call it. The bar was restored as part of the recent 3 year, £220 million renovation of the property.<br />
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The tables in the bar are original to the 1972 remodel and were brought in by Peter from his last bar. The chairs were refurbished. The art and photos saved and rehung. After a painful split with the Savoy's last owners, it was clear that Peter was satisfied with the new ownership's restoration.<br />
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Peter and Salvatore have been friends since the dawn of time and the stories they told reflected their long history both in and out of the bar. Seemingly quiet and reserved in comparison to Peter's expansive personality and booming Italian accented speech, Salvatore's accent has become an odd mix of his homeland of Italy and that of a conservative Londoner. His speech brings you in as if he were sharing with you a great secret.<br />
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Listening to them talk of some of the times that they have shared was a rare treat indeed. Though they had professed a need to leave, as they dug into the subject of "bar theatre" and the importance to the craft of being a good host and bringing life to a drink, they one upped each other several times with "one more story and then we have to go".<br />
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They could not underscore the point enough, and it's true enough whether you are making a drink for friends or family or behind the bar. Drink making skills alone are not enough. You've got to be able to connect with your audience and entertain them. The glass is your canvas, the liquor the color, and this your art...it is up to you to bring that art to life for your customer through your words and your connection with them.<br />
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It was an honor to be able to spend time with the two living legends, and listen to the stories that they must have told many thousands of times, but for which they still had a relish in the relaying of.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vF-WijjzSvJBifFxN9kJgVomrUM0O5nut-dRVpUS3WLEgMPAksfq0lDV7W-Gv0NYisb3XkVC7TxVQoBIcme5YRnmypoRA9ID3OBcIAyCB2cgyZ5M8k_CdlN7stsbrooh_5vxmo-T8ZNP/s1600/Beaufort+Bar+-+Savoy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vF-WijjzSvJBifFxN9kJgVomrUM0O5nut-dRVpUS3WLEgMPAksfq0lDV7W-Gv0NYisb3XkVC7TxVQoBIcme5YRnmypoRA9ID3OBcIAyCB2cgyZ5M8k_CdlN7stsbrooh_5vxmo-T8ZNP/s400/Beaufort+Bar+-+Savoy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Beaufort Bar in the newly renovated Savoy Hotel, London</i></td></tr>
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After thanking Salvatore and Peter for their time and bidding them a good evening, we headed over to the see the Beaufort bar's renovation.<br />
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The bar is raised a few steps on a stage-like dais in the center of the back wall of the room. Thick black velvet curtains on either side accentuate the stage feel of the bar. The entire room is black and gold, reeking of old world power.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw1-yescEimsv2OfZzdfmdAvdeJ9zz_q9H7OGnB02hqkXaiNIGsKfT79SMnnkGilA1hyH9bvijR8Edux6M41QEEUjwSdwmzv6W45b1mEMoEViwgr8n8F0FzMPab_oKauz72o7Ri2W_usv/s1600/beaufort_bar_savoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw1-yescEimsv2OfZzdfmdAvdeJ9zz_q9H7OGnB02hqkXaiNIGsKfT79SMnnkGilA1hyH9bvijR8Edux6M41QEEUjwSdwmzv6W45b1mEMoEViwgr8n8F0FzMPab_oKauz72o7Ri2W_usv/s400/beaufort_bar_savoy.jpg" style="cursor: move;" width="400" /></a></div><br />
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The room was surprisingly lively with most of the tables full. We were met by the lovely Gabriela Moncada Peña behind the bar. She treated us to some very nice drinks including a few unusual creations to try. One was a champagne jello topped with elderflower candy accompanied with a glass of champagne with a vanilla soaked sugar cube fizzing away at the bottom. It was quite good!<br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><i>Much of the cost of renovating the Beaufort bar room was in the gold leaf applied to these alcoves!<br />
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On the third day I was able to get out to do a little shopping and made my way to Gerry's wine shop in Soho.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Du9tDiAntebX6jpNFYrdsfB0t6GFeFxZswnYOwwMzMgPBPJPFCSkgAHM13680KaI9xzzMhgXNMGyo1_1viUNY9X58VE084kM7iflW-J-feNi3d679JutF_bz-bzLh5xEX9w2zU5-u9-j/s1600/London+2011+Gerrys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Du9tDiAntebX6jpNFYrdsfB0t6GFeFxZswnYOwwMzMgPBPJPFCSkgAHM13680KaI9xzzMhgXNMGyo1_1viUNY9X58VE084kM7iflW-J-feNi3d679JutF_bz-bzLh5xEX9w2zU5-u9-j/s320/London+2011+Gerrys.jpg" width="320" /></a></div><br />
Gerry's probably has the best selection in London, and it was here that I was able to find the holy grail of rye whiskey, Van Winkle Family Reserve Rye 13, a delightful rye well deserving of a review post in the near future.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAbtzUIu5TUKbRAdFVFT5VCd1A0rFsvIbDXDpkwy6Vqm2t0QBbR3ayJWuUYUlq3M7QjOnec1TZOQTt6ebfa8__JasAGyk9IpLFI3tuDY1zGnevlaprVVnYnp9wEXVIKXYw6fRsms9hUyk/s1600/London+2011+China+Tang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAbtzUIu5TUKbRAdFVFT5VCd1A0rFsvIbDXDpkwy6Vqm2t0QBbR3ayJWuUYUlq3M7QjOnec1TZOQTt6ebfa8__JasAGyk9IpLFI3tuDY1zGnevlaprVVnYnp9wEXVIKXYw6fRsms9hUyk/s400/London+2011+China+Tang.jpg" width="400" /></a></div><br />
My last night in London began at the Dorchester's China Tang bar (<i>The Dorchester Hotel, Park Lane, London, W1A 2HJ +44 (0) 20 7629 9988</i>) where bar manager, Luca Cordiglieri took excellent care of us. Luca is the current V.P. and former chairman of the U.K.B.G.and another of London's elite barmasters. He was everywhere at once, working the crowd and guiding the staff ensuring that his bar program was running as a well oiled machine.<br />
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I was excited to find a Sazarac on the menu made with the same Van Winkle Family Reserve rye, the same bottle I had procured on my afternoon trip to Gerry's. I wouldn't have to wait until I returned home to try one! <br />
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It was very robust, big, dry and full of oak. As it warmed it mellowed quite a bit, a wonderful combination that I really enjoyed savoring and lingering over. Luca sent us some dim sum from the kitchen, that were amazingly flavorful.<br />
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One odd thing I couldn't help notice is that for such an amazingly well organized program, there was no tiered shelving for bottles. The back bar wall was beautifully decorated and lit, but all the bottles were on a level shelf which was full all the way from the back wall to the front edge.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfyaZ_I1XpEvQ7chJN4m2X9a5FTKTmIQ1FxU-iRxlyX4qnNIwb0fPI_UGwbYCayb92rFBsbN29LTxyQWSygxbHT6wdbmReU1eJbO4QA_5jGQV-4_FEGBxNtfOS7g7kzt07_EQTJ-iXxXD/s1600/London+2011+dorchesterbar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfyaZ_I1XpEvQ7chJN4m2X9a5FTKTmIQ1FxU-iRxlyX4qnNIwb0fPI_UGwbYCayb92rFBsbN29LTxyQWSygxbHT6wdbmReU1eJbO4QA_5jGQV-4_FEGBxNtfOS7g7kzt07_EQTJ-iXxXD/s400/London+2011+dorchesterbar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Bar at the Dorchester</i></td></tr>
</tbody></table>On our way out we went upstairs to see the main bar "The Bar at the Dorchester", which was full of hand blown red glass spears, mahogany, velvet and mirrored glass. The long, curved and lit bar was impressive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9q7_ec427HrssvnQj7U5HN_4vFkIw7iVG6A5QKLkc2YeunHxZBCvlmxmSoSPVYoa6GdoMMIr_ZumpL0R5rG0RHuzp3_B8DGbCuFRzad9tr9xuYCy1tMwJRTXdplNCPEb27U7Nn3Jaa5L/s1600/London+2011+Connaught.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9q7_ec427HrssvnQj7U5HN_4vFkIw7iVG6A5QKLkc2YeunHxZBCvlmxmSoSPVYoa6GdoMMIr_ZumpL0R5rG0RHuzp3_B8DGbCuFRzad9tr9xuYCy1tMwJRTXdplNCPEb27U7Nn3Jaa5L/s400/London+2011+Connaught.jpg" width="400" /></a></div><br />
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After ogling the new Merc gullwing parked out front as we departed the Dorchester, we made our way to the Connaught (<i>Carlos Place, Mayfair, London, W1K 2AL +44 020 7499 7070</i>).<br />
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The drinks were amazing all around. There we met head mixologist Agostino Perrone behind the bar and I had a "<a href="http://www.legacycocktail.com/MulataDaisy.aspx?sm=item1_4">Mulata Daisy</a>", the recipe for which he won the 08/09 Bacardi world cup. It was sweet, the rim coated in cocoa powder, but deep and with good sour balance. Approachable for any level of drinker.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcItj-wx1fdcxwWd7o7hycNK3Ts529dOGRsfvYwFd48Ob1B9wQo19AYAkEkgR1oi1tjBVlM4fiaDK0kZNug9kyKsfe8OG9rTYGJtJB-JEpUXxqh3_BKEYymhGqNmAHhrYtoe1bz4IXhFYR/s1600/connaught_bar+martini+cart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcItj-wx1fdcxwWd7o7hycNK3Ts529dOGRsfvYwFd48Ob1B9wQo19AYAkEkgR1oi1tjBVlM4fiaDK0kZNug9kyKsfe8OG9rTYGJtJB-JEpUXxqh3_BKEYymhGqNmAHhrYtoe1bz4IXhFYR/s400/connaught_bar+martini+cart.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Martini Cart at the Cannaught</i></td></tr>
</tbody></table>Ago has brought the martini cart back to life and delivers white glove table side assembly. A selection of vanilla, ginger, grapefruit, liquorice, lavender, or coriander bitters allows the customer to chose flavors that best suit their taste. He spins tales of the drink as he spins the mixing spoon expertly in the Yarai mixing glass mixing, never shaking, the customer's ideal martini. Ago has the hospitality gene and amazing skill in creating new recipes, it was easy to see why he is currently London's most sought after talent.<br />
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</div>The room was dimly lit with glass and marble gleaming in the ambient light. The back bar had some great conversation pieces including the largest shaker I've ever seen, which apparently was made by a specialty shop and which Ago won as a trophy for a competition.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfHctME1OR0WAcywHFYt-qL0BziAcwD40IoHwNls9KEIakT9cKjwxT1lbFbyqaxFnTTpmyWMq8ynBk8wCojC5dNacIcUfgFtpHwf7gPTFyePrg1JbzHA1VAX7SI6w067ghPOWebfWvYWR/s1600/London+2011+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfHctME1OR0WAcywHFYt-qL0BziAcwD40IoHwNls9KEIakT9cKjwxT1lbFbyqaxFnTTpmyWMq8ynBk8wCojC5dNacIcUfgFtpHwf7gPTFyePrg1JbzHA1VAX7SI6w067ghPOWebfWvYWR/s640/London+2011+130.jpg" width="468" /></a></div><br />
Chinatown, Experimental Cocktail Club (<i>13A Gerrard Street, Chinatown, W1D 5PS, London +44 02 074 343559</i>).<br />
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After seeing so many London establishments and having been here once before with mixed results I held no strong expectations for our return one way or another. There is a lot of hype around this bar. For a new school "speakeasy" the place was roomy. High ceilings on each floor, tables packed in but the place never seemed crowded.<br />
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We ended up on the second floor bar this night and were seated in a corner to the left of the bar by the windows. The Toreador I was brought as an opening drink was a little on the sweet side, they could have used a more robust tequila and it would have worked better. The second drink was much better, unfortunately I have no recollection of what it was!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zNIoY0NhRrRh5hHN09rpJvFQkkJS36v48VhDNovgbP6t4AutftRtCeCcUX9WJAj3NSb1q0pM0gJyHRmqNKgv23M5rklfnO4ZXne6RtazVOG0Cv1XP5ULXOgZyCFEqMMZOxYg1Dad1AO6/s1600/camion.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zNIoY0NhRrRh5hHN09rpJvFQkkJS36v48VhDNovgbP6t4AutftRtCeCcUX9WJAj3NSb1q0pM0gJyHRmqNKgv23M5rklfnO4ZXne6RtazVOG0Cv1XP5ULXOgZyCFEqMMZOxYg1Dad1AO6/s1600/camion.JPG" /></a></div><br />
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We moved on to El Camion (<i>formally El Camino, 27 Brewer Street London W1F 0RR</i>) where this time we did find the legendary Dick Bradsell working the Baja room). The group was a few heavier as a couple bartenders from ECC were going off shift and decided to join us. We also ran into Antonio, a bartender from Rules, there that was working under Brian the night we visited. It ended up a blur of shaken madness, a great end to the evening and the trip.<br />
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Dick Bradsell is a different kind of London legend. He created some of the very best drinks to come from the 80's and 90's barscene. The Bramble, The Wibble, The Russian Spring Punch, The Cowboy Martini...the Espresso Vodka (aka Espresso Martini), and the Treacle. Unassuming but spirited behind the bar he managed the expectations of a very demanding crowd with ease and grace. His staff knew exactly what they were doing and performed their jobs very well, and they were all excellent hosts.<br />
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We were greeted with a round of tequila blanco shots with a spicy tomato juice chaser of Dick's own special blend. As I waited my turn in the group to make my order I noticed a bottle of Del Maguey Mezcal Vida on the shelf and asked if he would make me something with it. I was treated with an adaptation of his Pink Chihuahua subbing the mezcal for the tequila. Here's the original recipe:<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Pink Chihuahua</span></b><br />
(Dick Bradsell- El Camion, 2010) </div><div><br />
</div><div>50ml Altos Blanco Tequila,</div><div>25ml Fresh Lime Juice,</div><div>25ml Freshly Squeezed Pomegranate Juice,</div><div>20ml Orgeat Syrup,</div><div>10ml Eggwhite, <br />
<br />
Shake with Ice, then strain into a Cocktail glass; Garnish with a lime wedge.</div><div><br />
</div><div>I was able to try the Treacle, the Bramble, a Wibble and a few others that night. We had a great time and closed the place out at 3AM with the bouncer doing his very best to be polite as we lingered to say our goodbyes. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHBqoOc3-vt76j-wwnU7WGUUHfw2Uoxob66lhTb3h2x3LKw103yAdJSpDexQTDu5VFlAx-byxcWuIjgl4iB9ryfBbmShZIBMgg1ypllsVkM_ZQzKKk0t9SVeynX7OgBx0o_t7zCAf0hz5/s1600/baja+room.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHBqoOc3-vt76j-wwnU7WGUUHfw2Uoxob66lhTb3h2x3LKw103yAdJSpDexQTDu5VFlAx-byxcWuIjgl4iB9ryfBbmShZIBMgg1ypllsVkM_ZQzKKk0t9SVeynX7OgBx0o_t7zCAf0hz5/s1600/baja+room.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All in all, the trip was spectacular. I was able to meet, talk to, watch in action and learn from some of the very best bartenders in the world. I ventured into some of the most storied watering holes, new and old, that the city has to offer. I met many wonderful, warm, gracious hosts that made me feel right at home.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What was learned this trip? Never forget to be a good host. The theatre of the bar is so very important. How the customer is greeted. The look and feel of the place, does it match the drink list? Is the host interested in sharing the 4 recipes for each drink (the classic recipe, the current standard, how the bartender prefers the drink and how the customer likes it) and drawing out the best match for the customer's mood? Has the customer (or friend) been made to feel comfortable and at home?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are the skills that I found common in each of the legendary professionals I met. Yes, they all made very good drinks. Above all though, they were all excellent hosts. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I sincerely thank every one of them for their genuine hospitality.</div><div><br />
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<i></i>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com3tag:blogger.com,1999:blog-681360628836486475.post-90926670023875715652011-04-01T20:07:00.000-06:002011-04-01T20:07:42.063-06:00Nuclear Daiquiri<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2phQj5QFOdRAf5bIUu6HjS5mI6MTeB-W3kPYEbo0UiA0jUEII3b6tq_WqBkdbSTQZgbH4ngYdV7-a6NOUjC7IedytHQHVBkjX2oTye_IXaaUy_yfiZT4HyeZWqj-Q9iRP-7agz48AiMb/s1600/Nuclear+Daiquiri+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2phQj5QFOdRAf5bIUu6HjS5mI6MTeB-W3kPYEbo0UiA0jUEII3b6tq_WqBkdbSTQZgbH4ngYdV7-a6NOUjC7IedytHQHVBkjX2oTye_IXaaUy_yfiZT4HyeZWqj-Q9iRP-7agz48AiMb/s400/Nuclear+Daiquiri+01.jpg" width="400" /></a></div><br />
The Nuclear Daiquiri, as it appears in the <i>Big Bartender's Book</i> by Mud Puddle.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Nuclear Daiquiri</span></b><br />
<b><br />
</b><br />
<b>3/4 ounce (22 ml) Wray & Nephew Overproof Rum</b><br />
<b>3/4 ounce (22ml) green Chartreuse</b><br />
<b>1/3 ounce (10 ml) falernum</b><br />
<b>3/4 ounce (22 ml) lime juice</b><br />
<b><br />
</b><br />
<b><i>Shake with Ice and strain into a cocktail glass.</i></b><br />
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My eyes were closed, but I think I dipped dangerously close to sucking the mix in through my nose as I inhaled the aromas. The Chartreuse green really comes to life in this mix with a big, resinous forest pine aroma.<br />
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I have used John D. Taylor's "Velvet Falernum" in this drink many times in the past with good results. This was the first time I tried the recipe with the Trader Tiki's Falernum, and viva la differance!<br />
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The bottle of falernum claims flavors of "Lime, Ginger, Almond, Clove and hints of Jamaican potstill rum."<br />
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When mixed with the clear, bright, grassy-sweet "Wray and Nephew Overproof",and the 130 herbal extracts present in the Chartreuse green, it is very easy to get lost in the aroma alone.<br />
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The flavors are no less complex. The resinous pine comes through on the palate. The mix of herbals, ginger, clove and lime all getting along remarkably well.<br />
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If you are looking for a rich and full-bodied daiquiri, go Nuclear!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wBcGMJIw1cs69WDTVzDQXS0oMOftBorVIYt6-lfnHSxbDsj0kMam4_dDuqajMkW9jTakps96dNzOVQKQw0gsQPgkQoALiVmDLe3raxTJJHecTzIi5LJfxMiQX5RndGqhdYNnolqUI-Q1/s1600/Nuclear+Daiquiri+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wBcGMJIw1cs69WDTVzDQXS0oMOftBorVIYt6-lfnHSxbDsj0kMam4_dDuqajMkW9jTakps96dNzOVQKQw0gsQPgkQoALiVmDLe3raxTJJHecTzIi5LJfxMiQX5RndGqhdYNnolqUI-Q1/s400/Nuclear+Daiquiri+02.jpg" width="400" /></a></div><br />
<br />
<i>The drink was created by Gregor De Gruyther (1979-2009).</i><br />
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</i><br />
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</i>Boulder Libationhttp://www.blogger.com/profile/04773243420162343574noreply@blogger.com1