Astute readers of the last few days may have noticed the addition of a new category of content: The Ideal Bartender. I’ve imported Tom Bullock’s 1917 bar book — scanning and proofing courtesy of Project Gutenberg — both as a public service (it’s a bit easier to navigate this way) and with a mind to extensively sample and make notes upon the contents. I wouldn’t qualify it as anything approaching a masterwork, but The Ideal Bartender is an important document from an interesting time. All are invited — exhorted, in fact — to mix it up and comment on Bullock’s recipes as well.
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Tag: Bullock
Mixology Monday III: Mint
It’s Mixology Monday again, this time hosted by Rick at Kaiser Penguin. There’s much to explore in the world of mint-containing cocktails — I don’t regularly make anything with mint, though we’ve a nice bush of it growing in the Old Mews (now the kitchen garden) behind Slakethirst Manor. Time to put it to use.
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Absinthe Frappe
Fill medium Bar glass full of Shaved Ice.
1 teaspoonful Benedictine.
1 pony Absinthe.
Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.
Curacoa
Into a bottle which will hold a full quart, or a little over, drop 6 ounces of Orange Peel sliced very thin, and add 1 pint of Whiskey. Cork the bottle securely and let it stand two weeks, shaking the bottle frequently during that time. Next strain, the mixture, add the Syrup, pour the strained mixture back into the cleaned bottle and let it stand 3 days, shaking well now and then during the first day. Next, pour a teacupful of the mixture into a mortar and beat up with it 1 drachm Powdered Alum, 1 drachm Carbonate of Potash. Put this mixture back into the bottle and let it stand for 10 days, at the expiration of which time the Curacoa will be clear and ready for use.
Cohasset Punch
Fill large Bar glass ½ full Shaved Ice.
1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
1 dash Orange Bitters.
½ juice of a Lemon
Stir and serve with a Preserved Peach and its liquor.