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.
Continue reading Mixology Monday III: Mint
The Internet is a richer place for cocktailian interests as of today. Darcy O’Neil, who holds forth on matters mixological at The Art of Drink, has performed a mighty mitzvah: the 1887 edition of Jerry Thomas’ The Bar-Tender’s Guide is, at long last, online! While the 1862 edition can be purchased as a reprint, no version of Thomas has been freely available online, and this expanded and revised version — published two years after Thomas’ death — has been the province of very fortunate auction hunters.
In the short-term, Darcy has imposed something of his own structure on the content, but promises to eventually provide a full index and searchability. Better yet, he intends to submit the work to Project Gutenberg, where it can take its place next to Tom Bullock’s The Ideal Bartender in the digital public domain.
Use two Pewter or Silver Mugs.
1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or jigger) Scotch Whiskey.
Ignite the mixture, and while blazing pour it several times from one mug to the other. Serve with a piece of twisted Lemon Peel on top.