Hemingway Daiquiri – Classic 1930s Bar La Florida Recipe

Hemingway Daiquiri Cocktail
Hemingway Daiquiri Cocktail

Also called a Papa Doble, this cocktail is credited to being invented by Ernest Hemingway (along with several other drinks) when he was not satisfied with the Daiquiri #3 at the La Florida bar in Havana, Cuba. Ernest Hemingway was a heavy drinker who also happened to be diabetic. Therefore, all the Hemingway-inspired cocktails are heavy on the liquor and very light on sweetness. True to form, Daiquiri #3 was too sweet and not boozy enough for him, so he requested if the bartender could make it less sweet and with more rum. Thus the Hemingway was invented.

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Hemingway Daiquiri

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

1

servings
Calories

228

kcal
ABV

26%

Total time

3

minutes

Learn how to make a classic Hemingway Daiquiri.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 oz Grapefruit Juice

  • 1 tsp Maraschino Liqueur

  • 3 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

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Gimlet – A Delicious Fancy Gin Sour

Gimlet Cocktail
Gimlet Cocktail

This is just a fancy Gin Sour, swapping out the simple syrup for orange liqueur. This is named after Sir Thomas Desmond Gimlette, a doctor for the British Royal Navy and, sometime in the 1920s, thought to mix lime juice with gin to help the “medicinal” gin go down better. Who wants to be sober on a boat?

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Gimlet Cocktail

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Course: DrinksCuisine: British
Servings

1

servings
Calories

253

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Gimlet cocktail.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Orange Liqueur

  • 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.

Notes

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Frisco Sour – Try This Delicious Herbal Whiskey Sour

Frisco Sour Cocktail
Frisco Sour Cocktail

Benedictine makes anything taste herbal, and this is an herbal tasting Whiskey Sour. Despite that description, it is good, and the Benedictine balances well with the rest of the drink. Don’t buy Benedictine to try this, but give it a shot if you have some.

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Frisco Sour

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

1

servings
Calories

213

kcal
ABV

33%

Total time

3

minutes

Learn how to make a classic Frisco Sour cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 2/3 oz Benedictine

  • 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

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French 75 – The Classic 1928 Judge Jr. Recipe

French 75 Cocktail
French 75 Cocktail

The French 75 cocktail was named after the WWI French 75mm light field canon, and is both a strong and easy to sip cocktail. The French 75 has an alcohol by volume of around 15%. The first publication of this cocktail was in the 1928 book “Here’s How!” by Judge Jr. His recipe is as follows: 2 jiggers of Gordon water; 1 part of lemon juice; a spoonful of powdered sugar; cracked ice. Fill up the rest of a tall glass with champagne! Think of it like a John Collins but made with Champagne instead of soda water. This was initially served as a highball style cocktail with ice, but it is more common to see it served today more elegantly in a Champagne flute without ice. There is an earlier reference to a cocktail called the “75” in Harry MacElhone’s 1922 book “The ABCs of Mixing Cocktails,” but that was a completely different drink that contained brandy, grenadine, and absinthe, which resembled more of the Monkey Gland cocktail than a French 75.

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French 75

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

1

servings
Calories

609

kcal
ABV

15%

Total time

3

minutes

Learn how to make the French 75.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Simple Syrup

  • 2 oz Dry Gin

  • 5 oz Sparkling Wine

Directions

  • Combine all ingredients except for the sparkling wine in a shaker with ice.
  • Gently throw the drink between the two shaking tins so it will chill without over diluting.
  • Pour into the serving glass.
  • Lastly, gently pour the sparkling wine into the glass so it evenly mix with the other ingredients and keeps as much of its carbonation as possible.

Recipe Video

Notes

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Clover Club – Original Recipe From The Ideal Bartender

Clover Club Cocktail
Clover Club Cocktail

The Clover Club cocktail was the signature cocktail of the Bellevue-Stratford Hotel’s Clover Club in Philadelphia. The Clover Club men’s club was in operation from the early 1880s to the beginning of prohibition in 1920. The first printing I was able to find of the Clover Club cocktail is from the 1917 book The Ideal Bartender by Tom Bullock. The recipe in that book is “Fill large bar glass 1/2 full fine Ice. 1/2 pony Raspberry syrup. 1/2 jigger dry gin. 1/2 jigger French vermouth. White of 1 egg. Shake well; strain into a cocktail glass and serve.” That more or less translates to 15mls raspberry, 20mls gin, 20mls vermouth, and 30 mls egg white.

I found online that Dave Wondrich found an older printing of it from the 1909 Drinks – How to mix and serve by Paul Lowe. I did my best to look that one up, but I couldn’t personally find it anywhere. I found a picture of the book’s cover but not the recipe, and copies sell for around 300 clams. So I’m not buying that to verify this short entry.

Like the Rose cocktail, common variations of the Clover Club use grenadine or currant syrup instead of Raspberry, but Raspberry is the preferred choice. No one knows what the original Clover Club’s version of its house drink was. We have a few old, pretty good guesses. The recipe I have listed is my best guess at smashing together some of the old guesses while keeping with how other old drinks similar to the clover club were made. Another common way to make it is with 60 mls gin instead of 30 gin and 30 dry vermouth. As I get older, I’m starting to like dry vermouth more and more and slightly prefer the clover club with both; younger, but when I was, I wouldn’t say I liked dry vermouth and liked the straight gin one better. So really, it’s up to what you prefer or have on hand, but both are good ways to make it.

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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Clover Club

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

1

servings
Calories

171

kcal
ABV

14%

Total time

3

minutes

Learn how to make a classic Clover Club cocktail.

Ingredients

  • 1 Whole Egg White

  • 1/2 oz Lemon Juice

  • 1/2 oz Raspberry Syrup

  • 1 oz Dry Vermouth

  • 1 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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Blinker – Make The Original 1948 David Embury Recipe

Blinker Cocktail
Blinker Cocktail

First popping up in the 1930s, this little whiskey cocktail is refreshing. A popular substitute for grenadine in this cocktail is regular old raspberry syrup, as you would find in the pancake section of a grocery store. If you don’t have raspberry syrup, you can use grenadine, but that’s up to you.

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Blinker Cocktail

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Course: DrinksCuisine: American
Servings

1

servings
Calories

198

kcal
ABV

25%

Total time

3

minutes

Learn how to make a classic Blinker cocktail.

Ingredients

  • 1 oz Grapefruit Juice

  • 1/3 oz Grenadine

  • 2 oz Rye 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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Ward 8 – Make This Amazing 1892 Locke-Ober Recipe

Ward 8 Cocktail
Ward 8 Cocktail

A variation of the Whiskey Sour, this drink is less sour and more fruity. Dating back to the late 1800s, this drink was invented in Boston at the Locke-Ober, which unfortunately closed its doors in 2012. The story goes that the cocktail was made to celebrate Martin Lomasney’s 1892 political win in Boston’s 8th political ward, but others say it was the favorite drink of Lomasney’s henchmen.

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Ward 8

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

1

servings
Calories

200

kcal
ABV

24%

Total time

3

minutes

Learn how to make a classic Ward 8 cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Orange Juice

  • 1/3 oz Grenadine

  • 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

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Blue Moon – Make This Tasty 1940s Crosby Gaige Recipe

Blue Moon Cocktail
Blue Moon Cocktail

This is not the original Blue Moon recipe; this is a 1940s variation made by Crosby Gaige that is essentially a dry Aviation. The original recipe is from Hugo Ensslin’s Recipes for Mixed Drinks. It is the same as the Yale Cocktail recipe in this app, except that it used Creme Yvette instead of Creme de Violette. I find the use of Creme Yvette interesting as it’s red, not blue, and, oddly, this variation was made in 1940s America, as Creme de Violette was not available in the United States then. Unfortunately, these are oddities I do not have answers for.

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Blue Moon

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

1

servings
Calories

259

kcal
ABV

27%

Total time

3

minutes

Learn how to make a classic Blue Moon cocktail.

Ingredients

  • 2/3 oz Lemon Juice

  • 1 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.

Notes

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Daiquiri No.4 – Try This Delicious 1935 Lemon Daiquiri

Daiquiri No.4 Cocktail
Daiquiri No.4 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 the east of Santiago.

These recipes are from the 1935 Bar La Florida from Havana, Cuba. The Bar took the original recipe and made three other variations using different citrus as the prominent flavor. This is the lemon-flavored Daiquiri #4. This is probably my favorite one out of the 4.

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Daiquiri No.4

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

1

servings
Calories

155

kcal
ABV

30%

Total time

3

minutes

Learn how to make a classic Daiquiri No.4 Cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 tsp Simple Syrup

  • 1 tsp Maraschino Liqueur

  • 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

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Champs Élysées – Make This Fantastic 1934 Savoy Recipe

Champs Élysées Cocktail
Champs Élysées Cocktail

The History Of The Champs Élysées Cocktail.

Champs Élysées is French for Elysian Fields and is named after the famous French avenue that terminates at the Arc de Triomphe. This cocktail was invented by Harry Craddock in London and came from the 1934 Savoy Cocktail book. I love this drink, and I feel this is one of the best cocktails from the Savoy book. The Savoy cocktail book was printed in 1934 mainly for an American audience that was recently able to order cocktails again with the repeal of Prohibition legally. The Savoy Cocktail Book is regarded as one of the best European cocktail books to come out of the period. It is an example of how cocktails changed during the American prohibition era. It helped introduce Americans to less common liqueurs and aperitifs such as Chartreuse, which were more familiar with European cocktails.

I do not speak French, and the first time I said the name of this cocktail, I called it the Champs like champions and said Elysees like Ulysses. This is not how you pronounce this cocktail. The phonetic way to say it is shaanz eh·lee·zei. Before ordering one of these, you should google how to pronounce it correctly to save you any embarrassment. This also isn’t a drink you can order anywhere, high-end bars or bars that pride themselves around unique craft cocktails will know how to make this, but any average to even mid-level bar will not know what this is even if they have all the ingredients.

What Does The Champs Élysées Taste Like?

The oaky wine flavor of the brandy is perfectly balanced by the herbal flavor of the Green Chartreuse, and the acidic citrus is cut perfectly by the syrup. It tastes like an herbal brandy sour, but its proportions make it balanced and tasty. If you have never had this, you don’t know what you are missing—one of the top 5 drinks I have ever had.

The Most Important Ingredient

The most essential ingredient in the Champs Élysées is the Green Chartreuse. Its unique green herb flavor shapes the drink. Any ordinary brandy will work, and in fact, I wouldn’t use a lovely sipping one. It would be a waste since the Chartreuse becomes the primary flavor. Fortunately, there is only one Green Chartreuse, so you can’t make this wrong since it’s a pretty short list of ingredients. Unfortunately, Green Chartreuse costs around $60 a bottle, making this a pretty pricy drink to make at home.

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 1934, 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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Champs Élysées Cocktail

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

1

servings
Calories

202

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Champs Élysées Cocktail.

Ingredients

  • 2 dashes Angostura Bitters

  • 1/3 oz Lemon Juice

  • 1/3 oz Simple Syrup

  • 1/2 oz Green Chartreuse

  • 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.

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