Ideal Cocktail – Sloppy Joes 1933 Cuban Variation

The Many Variations Of The Ideal Cocktail

The Ideal cocktail was invented by Hugo Ensslin and is printed in his 1917 Book “Recipes for Mixed Drinks”. The ideal cocktail is a grapefruit variation of the martini and you can see that in the way the cocktail changed over time. A classic martini as Hugo saw it was what we would consider today to be a sweet martini. Made of gin and sweet vermouth. It’s during this time and more so into the 1930s that the dry martini becomes far more popular. Modifying Hugo’s original version based on the sweet martini, Jose Abeal (owner of Sloppy Joe’s) substituted sweet vermouth for dry vermouth (like the dry martini) but makes up for the sweetness with a little bit of simple syrup. Grapefruit, dry vermouth and dry gin is a bit much and the drink needs a little sweetness to taste good. The result is a clean and herbal grapefruit martini more suited for a warm tropical climate.

Sloppy Joes Cuban Bar

There are 2 famous pre-revolution Cuban bars. Well I should say there are least 2 famous pre-revolution Cuban bars that printed books and provided future generations their recipes. Bar La Florida and Sloppy Joe’s Bar, both in Havana Cuba. Sloppy Joe’s was created by Spanish immigrant Jose Abeal. The 1936 edition of his book details his biography. Jose immigrated from Spain to Cuba 1904 where he worked as a bartender for 3 years. He then moved to New Orleans where he worked as a bartender for another 6 years and then to Miami where he bartender for another 6 years. Upon moving back in 1918 to Cuba he opened a liquor store and added a bar. When a few of his American friends came to visit they commented on how dirty his store was. “Why, Joe, this place is certainly sloppy, look at the filthy water running from under the counter.” They were commenting on how he let the melted ice just run all over the ground. His friends would call him dirty or sloppy Joe and the name stuck. From his liquor store and bar, Jose sold classic American and Cuban drinks, and Spanish and cuban food. One of the most popular food items he sold was a traditional Spanish picadillo sandwich. A loose ground beef sandwich where the beef is cooked with crushed tomatoes, Spanish olives, spices and herbs it became more commonly known as a sloppy Joe in the United States. Although Sloppy Joe’s Picadillo sandwich is nothing like the midwestern BBQ sauce covered, Manwich style sloppy joes most of us are use to.

A political revolution later and Sloppy Joe’s fell on hard times. Now owned by the state and American tourist prohibited from visiting, Sloppy Joes only stayed open for a couple more years. The 1959 movie “Our Man In Havana” starting Sir Alec Guinness features some of the last videos of Sloppy Joe’s in its prime before its business dried up. After a fire in 1965 the bar and store closed completely with no real intention to ever open again. In 2013 though the bar was restored, where it was, as it was, and currently sells the same drinks and food items as it did in the 1930s – 1950s.

The Most Important Part

There really is no special trick to this one, just shake it like you would any normal cocktail you shake. What is important is to get it as cold as possible so that the tart and dry herbal flavors are softened and chilled. Shake it till the tins frost over. Only then is the drink as cold as ice. If its under shaken or chilled its a bit too tart and it should be consumed fairly quickly. All drinks should be but this one more so.

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Ideal Cocktail – Sloppy Joes 1933 Cuban Variation

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

1

servings
Calories

239

kcal
ABV

23%

Total time

3

minutes

Learn how to make an Ideal Cocktail

Ingredients

  • 1 tsp Simple Syrup

  • 1 oz Grapefruit Juice

  • 2 oz Dry Gin

  • 1 oz Dry Vermouth

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

White Lady Cocktail – Original 1934 Savoy Cocktail Guide Recipe

The American Bar at the Savoy Hotel In London

Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

How Does The White Lady Taste

The white lady is an amazing velvety smooth cocktail that taste like a gin lemon meringue. The flavor profile is similar to that of the sidecar or margarita but the egg whites add a wonderful texture and smoothness.

Should you use Cointreau or triple sec

You can use Cointreau or triple sec/curacao/orange liqueur. Technically they are all orange liqueurs and the only reason for the different names is because of history, marketing gimmicks, and brand names. Check out my orange liqueur description for a more detailed history on that. Again you don’t have to use Cointreau, any orange liqueur you like will work. On that note though Cointreau is the best and makes for what I think is a noticeably better cocktail. Only downside to Cointreau is its price tag. Its a little pricier than other brands (around 50 bucks for a liter) but it’s worth it. There have been other really good and pricy orange liqueurs to hit the market in the last few years but Cointreau is still the go to.

The Most Important Ingredient

Cocktails with egg whites are actually difficult cocktails to get right and anyone who says otherwise is projecting a false image. Everyone who has made a fizzes or sour with egg whites has had one of these pop open on them while shaking, only to make a mess. The best advice I can pass on to making any cocktail with egg whites is it comes down to 2 things; Technique and chemistry. A common technique that works very well is the dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice but you will end up working twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip it will pop open a little. as the egg whites unfold they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. For a cocktail with egg whites to properly foam you have to get the science right. Denaturing/unfolding egg protein into a meringue is more science than brawn and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time is using is using eggs fresh from the fridge. Even if I’m doing a dry shake I’m still starting off with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail we use lemon or lime juice. Without using an acid it is much much harder to form a foam. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making cocktail with egg whites with just liqueurs for sweeter alone and they have never formed a good foam. This needs actual simple syrup. If you don’t use sugar in your cocktail what will happen is the foam will form but it will collapse back into the liquid-y cocktail just as fast and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good but that beautiful foam will be gone, and for these drinks the large foam head is the garnish. The sugar also somehow makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble head.

Cocktail with egg whites are some of the most elegant and sublime cocktails but they are not the easiest to make. Eventually you can get to a point where you can make them correctly and consistently but it can take a while and many failed attempts. Hopefully the tips I gave help shorten that journey. Also theres a lot of tips and tricks out there for making eggs foam and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time and still I have the occasional one that doesn’t foam up well, even though I make them all the exact same. Its just the nature of the egg sometimes and I just accept it and make it again.

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White Lady Cocktail – Original 1934 Savoy Cocktail Guide Recipe

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Course: DrinksCuisine: British
Servings

1

servings
Calories

268

kcal
ABV

25%

Total time

3

minutes

Learn how to make the a White Lady.

Ingredients

  • 1 Whole Egg Whites

  • 2/3 oz Lemon Juice

  • 1 oz Orange Liqueur

  • 2 oz Dry Gin

Directions

  • Combine all ingredients in the shaker without ice. Shake dry for 30 second – egg foams better when not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Jack Rose Cocktail – A Classic All American Cocktail

This drink dates back to the early 1900s and it is one of those drinks that everyone and their mother claimed they invented. The name for it most likely came from the fact that it was pink and made with apple brandy, the most common brand of apple brandy in the United States being Laird’s AppleJack.

Others however say it was named after a gangster from that time period. Think of this as a slightly sweeter and pink version of a Sidecar.

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Jack Rose Cocktail – A Classic All American Cocktail

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Course: DrinksCuisine: American
Servings

1

servings
Calories

181

kcal
ABV

25%

Total time

3

minutes

Learn how to make the a Jack Rose.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Grenadine

  • 2 oz Apple Brandy

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

Caipirinha – The National Cocktail of Brazil

The caipirinha is the national cocktail of Brazil, and its taste is noticeably different from the cuban daiquiri even though they are structurally very similar drinks. Since it uses cachaça instead of rum it has more or a sweet green wood flavor than the caramelized flavors rum brings. Read my description on cachaça for the flavor difference between rum and cachaça. Because rum and cachaça have such different flavors, it just isn’t a caipirinha if you use anything other than cachaça. This cocktail also keeps the whole lime wedges in the drink which gives it a really cool look too.

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Caipirinha – The National Cocktail of Brazil

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

1

servings
Calories

231

kcal
ABV

31%

Total time

3

minutes

Learn how to make the a classic Caipirinha.

Ingredients

  • 1 Half of a Lime

  • 1/2 oz Simple Syrup

  • 2 oz Cachaça

Directions

  • Muddle 3 lime wedges in the serving glass to get the juice and oils out of lime. Add ice to crushed ice to the glass.
  • Add the other ingredients into the glass with the limes.
  • Give the drink a couple turns and serve.

Notes

Daiquiri – The Classic Late 1800s Jennings Cox, Cuban Cocktail

In the 1930s Cuban cocktails started to become popular in the united states thanks to the writers F. Scott Fitzgerald and Ernest Hemingway. This cocktail was invented in the late 1800s by Jennings Cox, an American mining engineer living in Cuba at the time, and is named after the Daiquiri Mines he worked in east of Santiago.

The oldest printed recipe I could find for this is from the 1935 Bar La Florida from Havana, Cuba and it refers to Jennings original recipe as the Daiquiri Nom. 1, So I will call it the #1 here as well. The reason for this is the Bar then created 3 more versions of the daiquiri. The orange flavored #2, The grapefruit flavored #3, and the Lemon flavored #4. They also invented the Hemingway which is boozier and less sweet #3.

I can’t say this is the exact #1 recipe from Bar La Florida as that one used lemon juice instead of lime. Most periphery writings around that same time that I found of Jenning’s original cocktail used lime and using lemon makes the #1 very similar to the #4. So for the sake of variety, and with some precedent from most other writings, I made this one lime.

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Daiquiri – The Classic Late 1800s Jennings Cox, Cuban Cocktail

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Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

241

kcal
ABV

21%

Total time

3

minutes

Learn how to make the a classic Daiquiri.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Simple Syrup

  • 2 oz White Rum

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

Biter Cocktail – Savoys 1934 Beautiful Peridot Cocktail

The American Bar at the Savoy Hotel In London

Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

How Does The Biter Cocktail Taste

The Biter cocktail is very similar to the last word and if you like the last word then you will like this one too. The Biter is a bit more boozy, complex and herbal than the last word but again they are very similar. This is a really hard one to describe. Its herbal, slightly sweet, a little sour. Don’t be fooled by its pretty color its very strong and very herbal.

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Biter Cocktail – Savoys 1934 Beautiful Peridot Cocktail

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

1

servings
Calories

241

kcal
ABV

34%

Total time

3

minutes

Learn how to make the a Biter Cocktail.

Ingredients

  • 2 dashes Absinthe

  • 1/3 oz Lemon Juice

  • 1/3 oz Simple Syrup

  • 2/3 oz Green Chartreuse

  • 1.5 oz Dry Gin

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

Midori Sour – Classic 1970s Studio 54 Recipe

I’m a bit torn with this one. I hate this drink but it has its place in history, and there are people in who like it. So here it is. The ultra sweet and synthetic Midori Sour.

Actually this isn’t a true late 70s Suntory Midori sour. The official recipe uses sweet and sour mix but that garbage has no place in this kind of an app so I replaced it with orange liqueur and lemon juice. Sweet and sour is a bad facsimile of those two ingredients. If you were thinking of making this drink or think you like it then I would suggest checking out the two improved Midori Sour recipes I have added. The two improved recipes retain the melon flavor but mellow it out quite a bit and add a bit more herbal or textural complexity to the drink. I actually think those two are decent drinks. This one I took one sip and then dumped it as soon as I finished taking the pictures for it.

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Midori Sour – Classic 1970s Studio 54 Recipe

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

1

servings
Calories

279

kcal
ABV

20%

Total time

3

minutes

Learn how to make the a classic Midori Sour.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Orange Liqueur

  • 2 oz Midori

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

Scofflaw Cocktail – Original 1934 Harry’s New York Bar Recipe

The Scofflaw was invented in 1920s Paris, France by a man simply known as Jock at Harry’s New York Bar. During prohibition there were a few European and South American bars that modeled themselves after the old American bars and turned up cool drinks like this.

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Scofflaw Cocktail – Original 1934 Harry’s New York Bar Recipe

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Course: DrinksCuisine: French
Servings

1

servings
Calories

244

kcal
ABV

22%

Total time

3

minutes

Learn how to make the a classic Scofflaw.

Ingredients

  • 2/3 oz Lemon Juice

  • 2/3 oz Grenadine

  • 1 oz Dry Vermouth

  • 2 oz Bourbon

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

Margarita | Oldest Known Recipe – 1937 Cafe Royal Cocktail Book

This is the tequila variation of the Sidecar, swapping out the brandy for tequila and the lemon juice for lime juice. Practically every old bar in Mexico that dates back to the 1930s claimed to have invented the Margarita and has some amazing story of how it was thought up. I’m going to go with something a bit more controversial and say the margarita was invented by William J. Tarling in London. He called it the Picador, but it is the exact same recipe. To his credit he did publish one of the oldest recordings of it in his 1937 Cafe Royal Cocktail Book, and he was know for being one of the earliest Bartenders to mix with tequila. He’s the creator of the Matador, the Picador (the margarita), and several others. Perhaps the name margarita was applied to it in Mexico, who knows. It’s hard to pin down old information about a cocktail as ubiquitous as the margarita that is also trust worthy. Thats why I personally feel this was actually an English Cocktail originally. The region make sense with it being a variation of the French sidecar. It’s the oldest printed record of it. The bartender was know for experimenting with tequila.

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Margarita | Oldest known Recipe – 1937 Cafe Royal Cocktail Book

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

1

servings
Calories

247

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Margarita.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Orange Liqueur

  • 2 oz Silver Tequila

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

Aviation Cocktail – Original 1917 Hugo Ensslin Recipe

The History Of The Aviation

The Aviation was created in New York by Hugo Ensslin and is from his 1917 cocktail book, Recipes For Mixed Drinks. This was one of the last cocktail books to be written before prohibition, so it makes this book an interesting profile in the height of mixing drinks in pre-prohibition America . This delicious drink didn’t last long because once prohibition went into effect, Creme de Violette stopped being produced, and people started mixing this with either Creme Yvette or just leaving the Creme de Violette out entirely.

Creme de Violette started being imported into the United States in 2007 again and it became possible to make a real aviation again. It’s amazing to think that for almost 90 years this drink was never made in the United States. Which explains why this drink was not very popular till recently.

How Does It taste

The Aviation is an amazing cocktail, and deceptively potent. It’s slightly sour and not too sweet and has a wonderful floral lavender, cherry flavor that is unique to any other sour. The aviation is as delicious as it looks. This is the cocktail I make people who say they hate gin. Everyone, loves this drink.

The most important ingredient

The most important ingredient in this drink is the Creme De Violette. For the most part this is actually a pretty easy drink to make and the ingredients are straight forward. The issue I have found is not all Creme De Violette are good quality. You may end up only finding 1 or 2 different bottles of Creme De Violette at a large liquor store and the cheaper ones (about $15 or less) just lack flavor. They have the right color but I end up needing to use a whole oz just to make the flavor right. The higher quality ones have much more flavor and only need the required 1/2 oz to taste right. Even with limited options its better to buy the higher quality Creme De Violette.

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Aviation Cocktail – Original 1917 Hugo Ensslin Recipe

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

1

servings
Calories

246

kcal
ABV

28%

Total time

3

minutes

Learn how to make a classic Aviation.

Ingredients

  • 2/3 oz Lemon Juice

  • 1/2 oz Maraschino Liqueur

  • 1/2 oz Creme de Violette

  • 2 oz Dry Gin

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 a maraschino cherry

Recipe Video

Notes