Champagne Cocktail – Classic 1862 Jerry Thomas Recipe

History Of The Champagne Cocktail

Cocktails are very much an American thing as a cocktail like this would never exist in France or Italy. if someone added a raw sugar cube, bitters and a lemon peel to champagne they would be arrested. On a side note the British are big into cocktails too and have made an equal contribution to the field but they were introduced to making them by Americans. William Tarling, one of the first presidents of the UKBG back in the 1930s, cites Jerry Thomas as having introduced the British to American saloon style drinks with his 1859 UK cocktail exhibit. William Tarling wrote that Jerry Thomas used solid silver tools valued at 1000 pounds in 1850 or a little over 100,000 today, but back to my point.

The champagne cocktail was most likely invented by Jerry Thomas and is used as a way to add extra presentation to champagne for toasting. The bitters provides a really nice earthy and herbal element to the cocktail, but the sugar cube doesn’t add much sweetness. The biggest contribution of the sugar cube is to give the carbonation in the Champagne something to atomize on and make the drink an overwhelming display of carbonation. Like dropping a mentos into a bottle of coke. Flavor wise the lemon peel adds a lot of flavor and if you express it over the top it coats the top of the glass with a wonderful lemon smell and flavor. If you’re looking for a simple way to elevate your presentation during a toast, the champagne cocktail is a fun one to try.

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Champagne Cocktail – Classic 1862 Jerry Thomas Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

334

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Champagne Cocktail.

Ingredients

  • 5 oz Sparkling Wine

  • 1 Sugar Cube

  • 2 dashes Angostura Bitters

Directions

  • Dash the sugar cube with angostura bitters turning a brownish red color and place it into a champagne glass.
  • Pour sparkling wine into a champagne flute.
  • Garnish with an expressed lemon peel.

Recipe Video

Notes

Tamagozake – Traditional Japanese Cold Remedy

How Does The Tamagozake Taste

The Tamagozake is a Japanese cold remedy drink kinda like how the hot toddy is in the United States. While I love hot toddies, I’m not the biggest fan of this drink. It’s both sweet and kinda tart and the flavor is not to my liking. I tried making this several times with slightly different proportions and this is the best I could come up with. Maybe it’s just because I’m not the biggest fan of sake and this drink would taste better with another wine or spirit but it’s an acquired taste. Don’t get me wrong, I bet if I was sick and a sweet little Japanese grandma made me this it would be amazing. Unfortunately as a man in his mid 30s I do not possess that level of supreme skill yet, but it does give me a new cocktail to practice getting better with. For now I will simply provide what I believe to be the standard traditional recipe. No one can cook as good as a grandma.

How To Prepare This Properly

To make this cocktail you should be familiar with tempering and you must have a whisk and a heat proof container with a handle (a basic coffee mug works). Tempering is combining two ingredients of different temperatures where the colder ingredient cooks at a low temperature. The goal is to combine the two without cooking the colder ingredient. In this case you are adding hot sake to cold eggs in a way that gradually increases the temperature of the eggs without cooking them. You do that by having one hand whisk, the other hand slowly pour, the bowl staying in place.

  1. Whisk the egg and sugar till the mixture has thinned out and runs loose. Like a really well mixed egg for scrambled eggs.
  2. While whisking very slowly pour the hot sake into the egg mix.
  3. Continue pouring at a constant rate till the sake and egg are mixed together.
  4. The final result should be a light semi opaque yellow with a small foam on top. Like the photo.

The truth is you can’t add a hot liquid to eggs without cooking them. The egg parts the liquid first touches will obviously absorb most of that heat, but by constantly agitating the mixture you prevent the cooked egg proteins from bonding together and forming clumps.

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Tamagozake – Traditional Japanese Cold Remedy

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Course: DrinksCuisine: Japanese
Servings

1

servings
Calories

332

kcal
ABV

13%

Total time

3

minutes

Learn how to make a tamagozake.

Ingredients

  • 1 Whole Egg

  • 1/2 oz Simple Syrup

  • 5 oz Hot Sake

Directions

  • In a bowl crack a whole egg and add simple syrup.
  • Whisk together until the egg runs thin.
  • Very slowly pour the warmed sake (113f/45c) into the egg mixture while continuously whisking.
  • Pour the final mixture into a glass and serve.

Notes

Espresso Martini – Dick Bradsell’s Iconic Vodka Espresso Cocktail

History Of The Espresso Martini

Invented by Dick Bradsell at Fred’s Club in London during the late 1980s, the espresso martini was the request of one of the patrons. Dick Bradsell claims a famous supermodel walked into the bar and requested a cocktail that would “Wake me up, and fuck me up.” He liked to elude to who but he never said exactly who requested the drink, but most seem to think it was Kate Moss, the other guess is maybe Naomi Campbell. Interestingly Kate Moss was born in 1974 so for this version to be true the oldest Kate Moss could have been is 16. She didn’t turn 18 till 1992. Maybe that’s why he never wanted to say who the model was, or the story is a bit exaggerated to make it sound cooler. Either way, who cares. it was over 30 years ago and the espresso martini is great. The original name for the espresso martini was the vodka espresso but somewhere along the line they went with espresso martini because it sounded cooler. There was also Cold War resentment during this time period and Dick Bradsell mentioned in interviews how he would try to avoid using Russian vodkas as it upset some in positions of power over him. Perhaps dropping the word vodka from its name was a strategic move to help avoid criticism.

Can You Use Normal Coffee To Make An Espresso Martini

Of course you can use normal coffee for espresso martini, you can do whatever the hell you damn well please, but it may not have the same flavor or foam on top. If you wanna make an espresso martini you kinda need espresso. Drip coffee gets you 50% of the way there but not all the way. It will still be good but not the same. Why this matters and why espresso is much better for this drink than normal drip coffee is the water to coffee ratio of espresso vs drip coffee. Espresso is a 1:2 or 1:3 ratio of coffee to water and normal drip coffee is around 1:10 for a medium flavor cup of coffee. The drip coffee is fine but since you are only using 1 oz of it you want as much flavor and coffee bean oils as possible. The oil is what helps give it foam (read the section below on froth) and drip coffee will leave the drink a bit underwhelming, but the kahlua does help.

I won’t lie I was gifted a big espresso maker that cost a ton when helping a friend move, I would never personally pay for a coffee maker that cost as much as this one cost, but it is super fast and easy to use and convenient for getting an espresso shot or two right away. Although after all the years of drinking good and bad coffee and owning different makers, my favorite espresso maker is still my old little cheap Bialetti stove top unit. It’s 30 bucks, no moving parts, easy to use and makes hands down the best espresso. I would challenge my old dirty little Bialetti to the most expensive espresso machine any day. It’s one of those things that was invented 100+ years ago and has never changed because the first design was perfect. TLDR, if you are planning to make a ton of these day after day then get a machine to pull quick shots, but if you’re just making a few for yourself and friends then save your money and use a cheap stove top unit. Also I find how tight the espresso is tamped down to be more meaningful. There are little torque tampers that click when the pressure is ideal but really you just press till you can press anymore and you feel the grains stop compressing. Don’t hulk it but don’t be afraid to smash it down. This helps promote a more even and slower extraction. This was a bit of a coffee rant but I hope it helps if you were wondering.

How To Make An Espresso Martini Frothy

Shaking produces tons of bubbles but without something to stabilize the bubbles and keep them from falling apart back into the drink. Typically in cocktails the denatured protein in egg whites are used to create foam but how do you make foam without egg whites? Try shaking a martini, it will never get foamy. So the bubble stabilizing parts of an espresso martini are oil and sugar. Oil and sugar help increases the viscosity of the drink and make it difficult for the bubbles to break apart or combine together into larger bubbles. Also you kinda just gotta shake the shit out of it. You don’t need to shake it any longer but it should be a bit harder than usual since you’re trying to get a drink to foam that doesn’t really want to.

The photo I took of this cocktail was made with this exact recipe, but sometimes you get different results even when you do something the same way. Thats life. So if the foam does not quite look like this then first check your espresso. The rule of thumb is the more light brown foam on top of your espresso the more oil. The foam on top of the espresso shot are the oils from the coffee bean. Experiment with a longer or slower extraction, if you can, to see if you get more foam on the top of your espresso. Personally my machine pulls a shot a bit too fast. I found that my second shot of the same grounds actually has way more foam than my first shot and also taste better. Maybe its a setting I need to change or just how this one works. White foam is not helpful though and is just the shot getting watered down. White foam is mostly watery coffee bean oil that won’t hold or taste good. It should be a nice light brown, once the espresso foam starts to loose color you are pulling too long. Also try different brands. Different brands roast differently and that can change how much oil the toasted seeds can hold. I’ve always been a big fan of the Cuban brands but Italian ones are good too. Another thing to try is adding a bit more sugar or coffee liqueur. Not too much as these proportions are good but a teaspoon more (5mls) can help hold the foam after shaking. Also if you ever watch a video of Dick Bradsell make an espresso martini its not very foamy, and he’s the guy who invented them.

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Espresso Martini – Dick Bradsell’s Iconic Vodka Espresso Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

246

kcal
ABV

20%

Total time

3

minutes

Learn how to make an Espresso Martini

Ingredients

  • 1/2 oz Simple Syrup

  • 1 oz Espresso

  • 2/3 oz Coffee Liqueur

  • 1.5 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Garnish with 3 espresso beans.

Notes

Brave Bull Cocktail – Trader Vic’s 1972 Kahlua Cocktail

This an awesome cocktail and my favorite Kahlua cocktail. So if you’re not a coffee liqueur fan this one is still defiantly worth a shot. If you already like Black or White Russians then this one may become your new favorite. The origin of the name brave bull is not really know. There was a 1950s movie called The Brave Bulls and maybe it was named after that, but there is no evidence to suggest so. I found the whole movie for free on youtube but I have no interest in watching it. So if you’re so inclined to find out if they mention the drink during the movie be my guest and send me an email. I’m sure this cocktail is older than this but the oldest reference I can find of it is in Trader Vic’s 1972 revised bartending guide.

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Brave Bull Cocktail – Trader Vic’s 1972 Kahlua Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

276

kcal
ABV

33%

Total time

3

minutes

Learn how to make the a Brave Bull.

Ingredients

  • 1 oz Coffee Liqueur

  • 2 oz Anejo Tequila

Directions

  • Simply combine the ingredients in a glass with ice.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.

Notes

Irish Coffee – Original 1950s Buena Vista Cafe Recipe

This cocktail became a hit in the early 1950s when Stanton Delaplane brought it from Ireland to the United States. He was working at The Buena Vista Cafe in San Francisco and after perfecting the recipe this quickly became their signature cocktail.

The Buena Vista Cafe is still open today and they make some of the best Irish Coffees, but be warned, this place is always super full of other people ordering them too.

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Irish Coffee – Original 1950s Buena Vista Cafe Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

314

kcal
ABV

9%

Total time

3

minutes

Learn how to make the an Irish coffee.

Ingredients

  • 1/2 oz Simple Syrup

  • 2 oz Irish Whiskey

  • 5 oz Hot Coffee

  • 1 oz Heavy Cream

Directions

  • Simply combine the ingredients in warm glass except the heavy cream.
  • Add quite a bit of heavy cream to shaker and shake for around 1 minute to thicken into whipped cream.
  • Float about an ounce or 2 of cream on top.

Notes

Mimosa – Classic 1925 The Ritz Hotel Paris Recipe

The story goes that this was invented in 1925 by Frank Meier at the Ritz Hotel in Paris. This drink is most commonly known as a popular brunch cocktail. My personal word of caution about mimosas is that these give the absolute WORST hangovers.

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Mimosa – Classic 1925 The Ritz Hotel Paris Recipe

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Course: DrinksCuisine: French
Servings

1

servings
Calories

248

kcal
ABV

5%

Total time

3

minutes

Learn how to make the a classic Mimosa.

Ingredients

  • 2.5 oz Orange Juice

  • 2.5 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass.

Notes

Bloody Mary – Classic 1920s Fernand Petiot Recipe

The History Of The Bloody Mary

The Bloody Mary originated in 1920s Paris France by Fernand Petiot, while working at The New York Bar. This bar would later go on to become the famous Harry’s New York Bar after it was bought by Harry MacElhone. Fernand came up with the Bloody Mary as a kind of a hair of the dog drink to cure hangovers and the popular myth states it was none other than the famous drunk Ernest Hemingway who Fernand first made the cocktail for. While that most likely is not true, its still fun to imagine.

After prohibition ended Fernand Petiot immigrated to New York and served his signature cocktail at The King Cole Bar at the St. Regis Hotel. In France the Bloody Mary was still just tomato juice and vodka but New Yorkers were not impressed. They found the drink flat, two demential, and too tomato-y. They suggested he somehow spice it up a bit. English being his second language, he took the suggestion literally. He added hot sauce, salt and pepper, and Worcestershire sauce. The spiced up remake was a hit. More and more people began ordering Fernand’s Bloody Mary but the St. Regis Hotel found the name to be too vulgar for its high class clientele. They tried to change the name to The Red Snapper, but it was too late. The cocktail had expanded beyond the hotel’s walls and the public knew it as the Bloody Mary.

What Does a Bloody Mary Taste Like

Peoples opinion of a Bloody Mary is typically a binary. They either love them or hate them. Its not your typical cocktail, because unlike other cocktails that are either sweet, sour, refreshing, earthy, or herbal, the Bloody Mary is creamy and savory. The Bloody Mary has a creamy full body mouth feel, it’s salty and sweet with bright red tomato and umami flavors. It’s understandable that some people find this to be an off-putting taste for a cocktail since its so different. Personally speaking I am put off when the tomato flavor is too strong but I love this cocktail when there is much more Worcestershire and horse radish in the drink. Like buying a jar of spaghetti sauce, just because you don’t like one brand does not mean you dislike spaghetti entirely. Maybe the issue isn’t the flavors of the drink but the proportions and balance of those flavors. If made right this can be a very tasty drink. Which is why, unless you find a Bloody Mary mixer you really like, it’s best to make it from scratch exactly the way you like.

Bloody Mary MIx vs making it from scratch

If you are wondering whether to buy a mix or make it from scratch, it taste best made from scratch and is almost the same amount of work. In fact you probably already have most of the ingredients in your pantry and fridge already. Also if you are able to drive to the store to buy mixer then you can buy tomato juice and spices. There are some mixers that taste good but they end up costing 2 to 3 times as much as just getting the ingredients and a cheap mixer just taste cheap. In addition making it yourself provides you much more control over the taste and final product.

Now if you’re wondering whether to use V8 or Tomato juice, then that is up to you and a matter of preference. V8 is fine and gives the drink a more herbal tomato soup like taste while using normal tomato juice gives it a cleaner more brighter tomato taste. They’re cheap ingredients so try both and see which you prefer.

The Bloody Mary as a Hangover Cure

The Bloody Mary was originally a “hair of the dog” cocktail. Hair of the dog was a 19th century English expression for saying that one can heal a wound by applying to the wound a part of the thing that did the damage. It came from the idea that if you were bit by a dog then putting some of the dogs hair in the bite would help keep the wound from getting infected. In the case of a hangover, a hair of the dog cocktail is one you drink the next morning to help ease the pain. As you start to sober up, your brain starts to register what hell you just did to yourself. This keeps you from fully sobering up. It’s suppose to give you just enough of a buzz to numb you till the brunt of the hangover passes. That being said the Bloody Mary actually is a pretty good hangover drink. The Bloody Mary provides electrolytes, vitamins, enough booze to lightly buzz, enough fluid to help hydrate, and spices for pain relief . Salt provides the electrolytes. Tomato juice is high in vitamin C, E and potassium. Lemon juice is high in vitamin C. Worcestershire sauce has B vitamins, niacin, and vitamin C. Horse radish is also very high in antioxidants. And hot sauce has capsaicin in it which is often used as pain relief since capsaicin turns off the neurotransmitters that are currently telling the brain it’s in pain. Kinda like Tylenol. 

The Most important ingredient

The most important ingredient in this cocktail is the spices you use to balance the tomato juice and the amount of spices you use. Like the 1930s New Yorkers who told Fernand Petiot to spice the drink up because it was too tomato-y; What you are trying to accomplish with this cocktail is how the spices enrich and balance the tomato juice flavor. It doesn’t take much Worcestershire sauce, hot sauce, or horseradish to drastically change the flavor but the right amount will blend evenly with the tomato juice. Too little spice make for a flat drink and too much is overwhelming. I got better at making this drink the more I cooked in the kitchen and learned to not fear cooking with spices. The most common problem people make when making a Bloody Mary is they under spice it and the drink ends up too tomato-y, flavorless, and flat. This leads many people to think they hate bloody Marys or they are gross. Taste is unique to everyone so under spiced to one is perfect to another but my advice it to taste each ingredient individually and experiment with flavors and proportions. If the taste is not right then add what it needs to make it right. This isn’t an easy drink to get right so don’t if its not quite right, don’t be discouraged, just keep trying.

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Bloody Mary – Classic 1920s Fernand Petiot Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

171

kcal
ABV

10%

Total time

3

minutes

Learn how to make the a classic Bloody Mary.

Ingredients

  • Add To Taste Salt

  • Add To Taste Black Pepper

  • Add To Taste Worcestershire sauce

  • Add To Taste Hot Sauce

  • 1 oz Lime Juice

  • 5 oz Tomato Juice

  • 2 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into a highball glass with ice.

Notes

Grasshopper – Philibert Guichet 1910s New Orleans Dessert Cocktail

Grasshopper Cocktail History

A quick google search will pull up about 3 different origin stories for the grasshopper. The most popular origin story goes that Philibert Guichet invented the grasshopper in 1918 while working at Tujague’s in New Orleans, across the street from Cafe Du Monde, to enter into a cocktail competition. Although while looking for another cocktail I found the grasshopper in the 1908 cocktail book by Hon. WM. T. Boothby (Thats a long name) “The World’s Drinks and How to Mix Them”. He credits Harry O’Brien (A normal length name) of the Palace Hotel in San Francisco for inventing the drink. The recipe in the 1908 book is a little different than the Philibert Guichet one, but all liqueurs are the same. His recipe is equal parts Creme de Cacao and Creme de Menthe layered on top of each other. Again it’s different, its missing cream and is not shaken, but the flavor would be similar and the intent is the same, and it predates the Guichet recipe by a full ten years.

To add to the original grasshopper actually being a Pousse Café styled drink, I found other recipes around the same time and later that are more like the Boothby recipe than the Guichet recipe. In the 1935 book The Bar Keeper’s Golden Book by , he has the Grasshopper as a 50×50 creme de cacao and creme de menthe layered drink. Regardless of who invented it, or whether it’s a layered drink or not, it’s a fun little desert cocktail that taste like an Andes Chocolate Mint and you can’t beat that. Also the Guichet recipe is by far the most well know and popular version today. It’s also the drink Kermit orders when he thinks Miss Piggy left him in The original Muppet Movie and Rowlf sings “I Hope That Somethin’ Better Comes Along”.

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Grasshopper Cocktail – Classic 1910s New Orleans Dessert Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

303

kcal
ABV

10%

Total time

3

minutes

Learn how to make the a classic Grasshopper.

Ingredients

  • 1 oz Heavy Cream

  • 1 oz Mint Liqueur

  • 1 oz White Chocolate Liqueur

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Tequila Sunrise – Classic 1970s Breakfast Cocktail

The Tequila Sunrise was invented in the 1970s just north of San Francisco in Sausalito, California. This is a cute little drink but don’t mix it or it will end up a weird unappetizing brown color. Pour the grenadine first and float the orange and tequila mix on top by pouring over the back of a spoon slowly.

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Tequila Sunrise – Classic 1970s Breakfast Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

405

kcal
ABV

10%

Total time

3

minutes

Learn how to make the a classic Tequila Sunrise.

Ingredients

  • 2 oz Silver Tequila

  • 5 oz Orange Juice

  • 1 oz Grenadine

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass except the grenadine.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into serving glass and gently pour in the grenadine so it settles on the bottom.

Notes

Bellini Cocktail – Classic 1940s Guiseppe Cipriani Recipe

History Of The Bellini

The Bellini was invented during World War 2 in Venice, Italy by Guiseppe Cipriani. The Bellini is named after Giovanni Bellini, a famous Venetian Renaissance painter who’s work is famous in Venice, where the cocktail was invented.

Mimosa Vs. Bellini

The Mimosa was invented in 1925 at the Ritz Hotel in Paris, France by Frank Meier, and even though the Bellini was invented some 15 years after the mimosa, it is unclear if the Mimosa inspired this Italian cocktail. They are very similar cocktails but the peach juice and orange juice give each cocktail very different flavors. A Mimosa is more acidic and fresh tasting with a drier thinner body, while the Bellini is sweeter with a slightly thicker nectar taste and fuller body mouth feel. Not that this is a fair comparison but I would liken it to comparing a white to a red wine. White being like the Mimosa and red being like the Bellini.

A Wonderful Brunch Cocktail For Day Or Night

The Bellini is a wonderful sparkling wine cocktail and perfect for brunch. Unlike the mimosa though, I feel the Bellini also works well for an evening cocktail. Its thicker more nectar like taste and mouthfeel lends itself well to a nice before or after dinner drink. If you have only had a Bellini for brunch try making one in the evening and see how versatile this cocktail can be.

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Bellini Cocktail – Classic 1940s Guiseppe Cipriani Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Italian
Servings

1

servings
Calories

300

kcal
ABV

17%

Total time

3

minutes

Learn how to make the a classic Bellini.

Ingredients

  • 2 oz Peach Juice

  • 4 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass.

Notes