Aviation – Make The Delicious Original 1917 Recipe

Aviation Cocktail
Aviation Cocktail

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, making this book a fascinating profile of 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 real aviation again. It’s incredible 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.

What Does The Aviation Taste Like?

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

The Most Important Ingredient.

The essential ingredient in this drink is the Creme De Violette. For the most part, this is a pretty easy drink to make, and the ingredients are straightforward. The issue I have found is not all Creme De Violette are good quality. You may only see 1 or 2 different bottles of Creme De Violette at a large liquor store, and the cheaper ones (about $15 or less) lack flavor. They have the right color, but I need to use a whole oz 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, it’s better to buy the higher quality Creme De Violette.

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Aviation

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

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Original Lemon Drop Martini Recipe

Lemon Drop Martini
Lemon Drop Martini

Henry Africa’s Bar And The Lemon Drop Martini

Henry Africa’s Bar first opened in 1969 on Broadway and Polk in San Francisco and two years later moved a block over to Van Ness Avenue and Vallejo. The unusual interior design and styling Norman Hobday used with Henry Africa eventually became known as a Fern Bar. The fern bar style uses a bright open layout. Stained glass windows let in the sun, and Tiffany lamps and chandeliers decorate the space. Lush plants and abundant use of ferns provide vegetation, and patrons sit at their tables on victorian loveseats. Norman Hobday (who, a few years later, legally changed his name to Henry Africa) created the fern bar style with the idea of catering to women.

Most bars, pubs, sports bars, etc., have a male vibe and tend to attract men wanting to go out and have a few drinks with their other male friends. Norman Hobday gave Henry Africa’s Bar a female vibe instead. The decorations, brunch menu, and bright sugary drinks made for a bar women would hopefully choose to meet up at and chat. Hobday even wore his old military uniform around the bar and called himself Corporal Henry Africa. There is a famous photo of him in the 80s wearing a military hat and jacket with little short shorts and sneakers. One of the most popular things to come out of his fern bar was the Lemon Drop Martini. A sweet and tart cocktail that fits the location it was invented. The Lemon Drop is a fantastic cocktail that reminds me of a classic Cuban daiquiri, more sweet than sour but very good.

Hobday sold Henry Africa’s Bar in 1985, and the bar closed in 1986. Hobday went on to open other bars in San Francisco till his passing in 2011 at the age of 77. If you search Henry Africa’s Bars brunch or menus, there are a few old archived articles by the Washington Post and others from the 1970s and 80s that are fun to read.

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Lemon Drop Martini

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

1

servings
Calories

235

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Lemon Drop Martini.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Simple Syrup

  • 1/2 oz Orange Liqueur

  • 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 glass to remove ice shards.

Notes

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Tequila Matador – Delicious 1972 Trader Vic’s Cocktail

Matador Cocktail
Matador Cocktail

The History Of The Matador Cocktail.

The original Matador (This is not that recipe. This recipe is the more popular trader Vic 1970s recipe) comes from the 1937 Cafe Royal Cocktail Book, a compilation of popular British cocktails in the 1930s. The book was put together by William Tarling, who did not create most of the recipes in the Cafe Royal; he was the president of the UKBG (United Kingdom Bartenders Guild) and head bartender of the Cafe Royal in London. It was well known for its use of tequila cocktails, which at the time was not a popular spirit to mix with. The original matador is a different drink made of equal parts tequila, dry vermouth, and orange liqueur.

Trader Vic’s Matador Variation.

A more contemporary take on the matador, this matador recipe is a tiki cocktail. This recipe is from the 1972 edition of Trader Vic’s Bartending Guide, and it is defiantly the more popular version of this drink. If you are looking for a new tequila recipe, then give the matador a try.

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Matador

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

1

servings
Calories

189

kcal
ABV

12%

Total time

3

minutes

Learn how to make a Matador cocktail.

Ingredients

  • 1/2 oz Lime Juice

  • 4 oz Pineapple Juice

  • 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

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Leatherneck – Make The Amazing 1950s Original Recipe

Leatherneck
Leatherneck

The Leatherneck Cocktail History

First Published in Ted Saucier’s 1951 book “Bottoms Up”, the author credits the Leatherneck creation to Frank Farrell. Frank was a former WWII Marine and a columnist for the New York World Telegram and Sun and McNaught Syndicate when he came up with the Leatherneck. Above the cocktail, it reads:

“Shake violently on the rocks and serve in cocktail glass… Stop smoking, fasten your seat belts, empty your fountain pens. Because after two gulps, you seriously consider yourself capable of straightening out Chinese fire drills”

Think of this as almost a fatigue green colored variation of a sidecar. It’s a strange-looking cocktail because of its color, but it’s delicious. The leatherneck easily holds its own against other more pretentious drinks. The exact recipe from Bottom’s Up is this:

  • Juice 1/2 Lime
  • 3 parts Four Roses Rye Whisky
  • 1 part Bols Blue Curaçao
  • Ice
  • Shake well. Strain into cocktail glass

1/2 a lime will typically give you around 1/2 an ounce (15 mLs) of lime juice. Unfortunately, the recipe is a mix of quantifiable volumes and ratios. Usually, it’s one or the other, but not both. Technically you could mix three whole bottles of whisky, one bottle of curaçao, and the juice of 1/2 a lime, and the recipe would still be valid, but obviously, that’s not what they were getting at. One way to read it is 3 oz (90 mLs) whisky and 1 oz (30 mLs) orange liqueur, but that mixed with the lime juice and melted ice would result in a drink that is around 6 oz (180 mLs) and that’s massive. Typically a sour like this is always 2 oz (60 mLs) base spirit. That would make this 2 oz (60 mLs) whisky, 2/3 oz (20 mLs) Blue orange liqueur, and 1/2 oz (15 mLs) lime juice. That makes for a good and well-balanced cocktail.

What Is The Difference Between Orange Liqueur, Curaçao, And Triple Sec?

Orange liqueur, triple sec, and curaçao are all the same products. They are all orange liqueurs. The reason for the different names is purely a marketing and product differentiation. The Dutch first started producing orange liqueur using laraha oranges from the Caribbean island of curaçao somewhere in the 17th century. Sometime later, several French companies began producing orange liqueur too, and to make their product sound more exotic, bols (the Dutch brand) began marketing theirs as Orange curaçao. In the 1850s, Cointreau came on to the scene and began selling their premium dry orange liqueur. Cointreau advertised that their base spirit (brandy) was filtered three times for clarity and neutrality to give their product a clean, crisp orange flavor. They called their product “Triple Sec,” which translates into English as three times dry. Cheap competitor quickly copied their branding and began calling their orange liqueurs triple sec. Cointreau later deemed the name triple sec had become chavey/tarnished and changed it back to simply orange liqueur. In an already confusing and oversaturated market, dyes were added to make one’s product stand out on the shelf next to other bottles. That is why orange liqueur goes by three different names and comes in every spectrum color.

What If I Don’t Have Blue Curaçao?

Specific to this cocktail, the leatherneck gets its color from blue orange liqueur/blue curaçao. For clarification on the difference, read my history of orange liqueur above. If you do not have blue curaçao, then sub it with clear orange liqueur and half a drop of blue food coloring. That would give you the same results.

The Leather Neck Collar.

The name leatherneck is a slang term for a US Marine. The leather neck collar dates back to the original Continental Marine uniform used during the American colonial period. It was essentially the same as the royal marine uniform used by the British other than the colors. American colonists were technically British citizens and shared many of the same customs and products. This included their military uniforms. Americans differentiated their uniforms by making them blue instead of the standard British red. One of these British carryovers was the decorative stiff leather collar worn to keep the soldier’s head straight and high. It was primarily decorative despite tales of it being used to protect a soldier from getting stabbed in the neck. It was used to elevate the image of both the Royal Marines and Continental Marines by making the men look more impressive.

Marines began to be referred to as leathernecks around the reformation of the Marines Corps in 1798, as their new uniform clung to tradition and still incorporated the old British leather collar. The leather collar lasted until 1872 when it was finally removed from the uniform. The uniform’s leather collar was so tied to the image of the Marine Corps that it survived the 1833, 1839, and 1859 uniform revisions. Today the leather collar is symbolically represented in the high stiff collar of the Marine formal graduation jacket.

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Leatherneck

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

1

servings
Calories

247

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Leatherneck cocktail.

Ingredients

  • 1/2 oz Lime Juice

  • 2/3 oz Blue Orange Liqueur

  • 2 oz Rye Whiskey

Directions

  • Combine all ingredients in the shaker and add 1 drop of blue food dye if you do not have blue orange Liqueur.
  • Add ice to the shaker. Vigorously shake the ingredients till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Recipe Video

Notes

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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Last Word – The Original Detroit Athletic Club Recipe

Last Word
Last Word

The History Of The Last Word.

Invented at the Detroit Athletic Club (DAC) sometime before 1916, the last word survived thanks to a New York stage actor. The last word is often credited with having been invented by Frank Fogarty, but after research done by the DAC itself, the last word was invented sometime before Frank Fogarty brought it to New York. Frank Fogarty was a vaudeville actor in New York during the earlier part of the 20th century and is credited in Ted Saucier’s 1951 book “Bottom’s Up!” for having “introduced [The Last Word] around here [New York] about thirty years ago.” (Ted Saucier took over historical records and publications for The Waldorf-Astoria after Albert Stevens Crockett. A.S. Crockett is the person who compiled the original Waldorf-Astoria bars cocktail recipes into the famous Old Waldorf-Astoria Bar Book.) Due to the drink’s present-day popularity, the DAC researched and found an old 1916 decorative souvenir menu with the last word listed for 35 cents. The menu was most likely printed to celebrate the club’s much larger and more impressive new building on Madison Avenue in 1915. It is unknown if the last word predates the 1916 souvenir menu and, if so, by how much. The club first opened in 1887, so the drink was invented somewhere between those two years. The Detroit Metro Times has an excellent article about the Last Word it reprinted with the DAC permission that was first published in a 2015 edition of The Detroit Athletic Club Magainze.

The cocktail wasn’t commonly made again until 2003 when Seattle bartender Murray Stenson found a “Bottoms Up!” copy. He added this forgotten cocktail to his Seattle bar’s drink menu, and it was a hit. The Last Word became popular in the Pacific Northwest, eventually was made on television as the hot new Seattle cocktail, and soon spread to the rest of the country.

What Does The Last Word Taste Like?

I love the taste of this cocktail. The Last Word has a clean, bright herbal, cherry, citrus flavor that is wonderful but not for everyone. If you have ever had Green Chartreuse before and are not a fan, this cocktail will not change your mind. the Green Chartreuse flavor is not too strong, but it’s still the most forward flavor.

Most Important Ingredient.

The most essential ingredient in the Last Word cocktail is the gin. The dryness of the gin is what saves this cocktail from being way too flavorful and herbaceous. The drier and cleaner the gin is, the better. Don’t use a fancy flavorful sipping gin in this cocktail because the Green Chartreuse is already such a unique herbal flavor that any more strong herbal flavor is too much. The lime juice and Maraschino Liqueur help cut that flavor and add more complexity, but the clean dryness of the gin mellows the drink. I feel using vodka instead of gin makes for a more balanced cocktail, but the classic recipe calls for dry gin. Something like a Bombay dry gin (normal Bombay, not Sapphire) and Beefeater work very well in this.

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Last Word

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

1

servings
Calories

184

kcal
ABV

31%

Total time

3

minutes

Learn how to make a classic Last Word.

Ingredients

  • 2/3 oz Lime Juice

  • 2/3 oz Maraschino Liqueur

  • 2/3 oz Green Chartreuse

  • 2/3 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.

Recipe Video

Notes

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Holland House – The Classic 1900 George Kappeler Recipe

Holland House
Holland House

Invented at the Holland House in New York City by George Kappeler, this was first published in his 1900 book Modern American Drinks. While also being named after the Holland House building, this was also their house cocktail made with Holland-style gin, so the name of this drink kind of covers all its bases. This is a beautiful cocktail with a taste of Martini meets Gin Sour.

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Holland House

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

1

servings
Calories

287

kcal
ABV

27%

Total time

3

minutes

Learn how to make a classic Holland House.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/3 oz Maraschino Liqueur

  • 2/3 oz Dry Vermouth

  • 2 oz Genever

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

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Golden Glow – Make A Refreshing Whiskey & Rum Cocktail

Golden Glow Cocktail
Golden Glow Cocktail

How can you go wrong with this drink? It has everything good in it. It kind of toes the line between being an Old Fashion style cocktail and a Tiki drink.

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Golden Glow

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

1

servings
Calories

177

kcal
ABV

25%

Total time

3

minutes

Learn how to make a classic Golden Glow.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Orange Juice

  • 1 tsp Grenadine

  • 1/2 oz Black Rum

  • 1.5 oz Irish Whiskey

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

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Corpse Reviver No.2 – Original 1930 Savoy Recipe

Corpse Reviver No.2 Cocktail
Corpse Reviver No.2 Cocktail

Kina Lillet Substitute: Should You Use Lillet Blanc Or Cocchi Americano?

Unfortunately, the original ingredient Kina Lillet was discontinued by the Lillet company in 1986. What replaced it is Lillet Blanc, but Lillet Blanc is a different wine from what Kina Lillet was. I will clearly say I have personally never tasted the now defunct Kina Lillet. But from other sources and individuals familiar with its taste, most say Cocchi Americano is closer to what Kina Lillet used to taste like than Lillet Blanc. So even though it shares the Lillet name, you may want to substitute Cocchi Americano for the Kina Lillet. For any pre-1980s cocktail that calls for Kina Lillet, use Cocchi Americano.

What Does The Corpse Reviver No.2 Taste Like?

So the corpse reviver no.2 will taste different depending on if you use Lillet Blanc or Cocchi Americano. Again the two aperitifs taste similar, but the corpse reviver no.2 made with Cocchi will have a very slight woody sweet bitterness. The one made with Lillet will not. That woody, sweet bitterness reminds me of tamarind. The corpse reviver no.2 is a beautiful balance of sweet and sour citrus, herbal, and fruit flavors. The Lillet version will be a bit less sweet than the one made with Cocchi, but the Cocchi one has a nice woody-ness the one made with Lillet lacks.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1930, the Savoy Cocktail Book documents the bar’s 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.

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Corpse Reviver No.2

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

1

servings
Calories

132

kcal
ABV

24%

Total time

3

minutes

Learn how to make a classic Corpse Reviver No.2.

Ingredients

  • 1 dash Absinthe

  • 2/3 oz Lemon Juice

  • 2/3 oz Cocchi Americano

  • 2/3 oz Orange Liqueur

  • 2/3 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.

Recipe Video

Notes

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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Side Car – Original 1920s Buck’s Club Recipe

Sidecar
Sidecar

The History Of The Side Car

The Side Car is often considered a French cocktail, which I believed too for many years, but it is British. Barman Pat MacGarry invented the Side-Car at Buck’s Club sometime between 1919 and 1923. We know this because the earliest printed recipe for the Side Car comes from the 1923 book “Harry of Ciro’s ABC of Mixing Cocktails” by Harry McElhone. McElhone credits Pat MacGarry for inventing the Side Car while at Buck’s Club. In the 1925 Frech cocktail book “L’Art du Shaker” by Dominique Migliorero. Migliorero also credits the creation of the Side Car to MacGarry of London. Buck’s Club opened in 1919. Therefore Pat MacGarry had to have invented it between 1919 and 1923.

The History Of Buck’s Club London

The Buck Club was founded in 1919 by Herbert Buckmaster of the Royal Horse Guard. Herbert Buckmaster intended Buck’s Club to be an upper-class club with less of the stuffiness of other elite London clubs. One of Buckmaster’s requirements for the club was it should have an American-style bar. Not uncommon in hotels that served guests from overseas, but the idea of an American Bar in a prestigious invite-only boys club was unheard of. Buckmaster hired Pat MacGarry to head his American Bar. MacGarry never published his own cocktail book, but he is credited with having invented the Buck’s Fizz and the side-car. To this day, Buck’s Club is still an all-boys, invitation-only club.

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Side Car

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

1

servings
Calories

229

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Side Car.

Ingredients

  • 1.5 oz Lemon Juice

  • 1.5 oz Orange Liqueur

  • 1.5 oz 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

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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
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Pink Lady – Make This Beautiful Early 1900s Cocktail

Pink Lady Cocktail
Pink Lady Cocktail

Invented somewhere around the early 1900s, this cocktail was named after a broadway show called The Pink Lady. Oddly enough, this old-time pink cocktail shares a similar history to a more modern pink cocktail, the Cosmopolitan. Both are incredible drinks that became wildly popular during their days but soon fell from favor as they became associated with being girly drinks. However, the Cosmo and Pink Lady are nothing to mess with. Both of these drinks taste amazing and will lay you out if made right. So if drinking a Pink Lady is girly, count me one of the girls.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a 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 work 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. You have to get the science right for egg whites to foam properly. 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 was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting 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 at 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. It is much, much harder to form a foam without using an acid. 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 fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid 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 makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails 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. There are a lot of tips and tricks out there for making fizzes, 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 same. It’s just the nature of the egg sometimes, and I accept it and make it again.

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Pink Lady

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Course: DrinksCuisine: American
Servings

1

servings
Calories

213

kcal
ABV

20%

Total time

3

minutes

Learn how to make a classic Pink Lady.

Ingredients

  • 1 Whole Egg Whites

  • 1/2 oz Lemon Juice

  • 1/2 oz Grenadine

  • 1/2 oz Apple Brandy

  • 1.5 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

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