Comments on: The Lucien Gaudin

By: Jak

Jak — Thu, 03 Jul 2008 00:03:28 +0000

Just found this web page and the Lucien Gaudin does sound wonderful. I have to add that I do feel some frustration with similar drinks having different names. It’s hard to remember which was which sometimes, if it’s not a classic.

By: Ouroboros

Ouroboros — Tue, 13 Mar 2007 14:11:23 +0000

The Playboy’s Host and Bar Book, and (reading from it as I type), it calls this a “Cardinal II”, and recommends a lemon twist (removing it from the acarpous list).

By: c

Tue, 13 Mar 2007 04:32:39 +0000

Oh so? I don’t have any Playboy cocktail guides. Would this be the Playboy Host and Bar Book, Playboy’s Bar Guide or The Playboy Bartender’s Guide, all by by Thomas Mario?

So, the Cardinal is equal parts gin, dry vermouth and Campari? Sounds delightful. I sometimes extend my Negronis with an ounce or so of fizzy water (Apollinaris is to be preferred) to take the syrupy edge off.

By: Ouroboros

Ouroboros — Mon, 12 Mar 2007 17:24:28 +0000

The Playboy cocktail book (’68?) lists a drink called the Cardinal, a Negroni with dry vermouth. I’ve mixed it a couple times and found it to be a very pleasant alternative to the Negroni. Less syrupy, as you note of this Lucien Gaudin.

By: Jimmy

Jimmy — Tue, 16 Jan 2007 18:48:46 +0000

nice!

By: c

Wed, 27 Dec 2006 00:22:38 +0000

I think I’d say a-car-puss, with a very subtle something-or-other in the “puss” that would need a linguist to describe properly.

Carpano and rye is acarpous,
Mixed 1 part to 2 and served up.
No mar’schino cherries
(nor citrus, nor berries)
Blight Jimmy’s Manhattanite cup.

Happy holidays yourself!

By: jimmy

jimmy — Mon, 25 Dec 2006 07:51:09 +0000

I’ve been thinking on it for a while. I like “acarpous.” I don’t know how to say it, but I like it. Right now I’m having a manhattan made with Saz 18. It’s definately acarpous.

happy holidays.

By: c

Tue, 21 Nov 2006 08:03:23 +0000

Acarpous? It lacks the negative connotations of the straight English “fruitless,” at least. Not a terribly sexy adjective — it makes me think of koi — but I think I prefer its pseudo-intellectual specificity to a more jocular name … the piratophile (as long as we’re neologising) in me is tempted to suggest something scurvy-related, but it would likely go the way of the squirrel.

By: jimmy

jimmy — Tue, 21 Nov 2006 06:33:32 +0000

I agree. I often find myself without the fruit. The Sazerac fits the bill too. You invented the category, you get to name it. What’s it called?

cheers,

By: c

Tue, 21 Nov 2006 02:06:11 +0000

I should note that another reason I turned to this cocktail was its lack of fruit (garnish notwithstanding), as I was out of citrus. There must be a term for a drink whose bill of materials doesn’t call for perishable products … if not, one should be devised. How often do you find yourself turning page after page, looking for something to mix but finding that you lack the requisite lemon, lime, or orange?