Pendennis Club – The Original 1939 Charles Baker Recipe

Pendennis Cocktail
Pendennis Cocktail

The History Of The Pendennis Club Cocktail.

Invented at the Pendennis Club in Louisville, Kentucky. The brandy used in this is traditionally either apricot or peach brandy, and yes, it is better with apricot or peach brandy, but if you do not have those, then an ordinary brandy will work. No one knows when the Pendennis Club cocktail was invented. The Pendennis Club was founded in 1881, but the cocktail recipe wasn’t printed until 1939. It was first published in 1939 in Charles Baker’s Gentleman’s Companion, giving us a 60-year window between 1881 and 1939 for when the cocktail was most likely invented.

Many references say this cocktail first appeared in the 1908 book, The World’s Drinks and How to Mix Them, but I couldn’t find it anywhere. Many also specify the use of apricot brandy instead of peach, but ultimately no one knows for sure which is more authentic. With no clear genesis for this cocktail, it’s hard to pin down an entirely authentic and original recipe. Regardless, It’s good whether you use apricot or peach.

What Does The Pendennis Taste Like?

The taste of the Pendennis Club is unique from other sour cocktails. It’s boozy like a Hemingway but comes across to me as some herbal Daiquiri. It’s kind of hard to describe this one as it’s slightly sour, mildly sweet, and fruity with a hint of herbal flavor. The other ingredients balance the higher proof of this drink.

Using The Right Peach Or Apricot Brandy.

The most essential ingredient in the Pendennis Club is, without a doubt, brandy. All the other ingredients are pretty straightforward, but the peach or apricot brandy makes this sour special. There are three kinds of apricot or peach brandies you find:

  1. Peach/apricot schnapps. Cheap and very common to find. It’s very sweet and around 15% – 20% ABV.
  2. Peach/apricot flavored brandy. On the cheap side too and not too hard to find. It tastes fine like you dissolved a few peach gummy candies in actual brandy. Around 30% – 35% ABV.
  3. Actual dry peach/apricot fruit brandy. Often pretty expensive and almost impossible to find. Drier taste, like a standard brandy with a slight hint of peach flavor. I have only ever seen these at small-batch specialty distillers that make cool, hip spirits—around 40% ABV.

So all that being explained, you’re the best bet for making this cocktail is using a flavored brandy. It’s accessible and tastes good in this cocktail too. Peach/apricot schnapps is too sweet for this drink, but I also find the actual dry brandies to be too dry. There are times when more expensive liqueurs or spirits work well in cocktails, but there are many times when cheaper ones work better. This is one of those times. Your run-of-the-mill peach/apricot flavored brandy works excellent in this cocktail.

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Pendennis Club

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

1

servings
Calories

308

kcal
ABV

28%

Total time

3

minutes

Learn how to make a classic Pendennis Club Cocktail.

Ingredients

  • 2 dashes Peychauds Bitters

  • 1/2 oz Lime Juice

  • 2/3 oz Simple Syrup

  • 1 oz Peach Brandy

  • 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. 3 – Delicious 1930s Grapefruit Daiquiri

Daiquiri No.3 Cocktail
Daiquiri No.3 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.

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 grapefruit-flavored Daiquiri #3. This one would later inspire the Hemingway, which is boozier and less sweet #3.

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Daiquiri No. 3

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

1

servings
Calories

234

kcal
ABV

24%

Total time

3

minutes

Learn how to make a classic Daiquiri No.3.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Simple Syrup

  • 1/2 oz Grapefruit Juice

  • 1/2 oz 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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South Side – Make The Classic 1946 Stock Club Recipe

South Side
South Side

The Origins Of The South Side.

The most popular origin story for the south side is named after Chicago’s Southside and was invented to mask the poor quality of the prohibition-era gin. This history is gripping because it ties the south side to famous prohibition mobster Al Capone who famously supplied Chicago with his “bathtub gin.” Unfortunately, this story is most likely more fun than it is true. Every city has a southside area, and the canon version of this cocktail from the Club 21 is located in lower Manhattan. So is the south side’s name referring to the Southside of Manhattan or Chicago? Who knows. Was it invented in Chicago and then popularized in New York.

To give extra weight that it is from New York, the oldest printed recipe I could find for this cocktail comes from the 1946 Stock Club Bar Book by Lucius Beebe. Their recipe is essentially a gin mojito identical to the Bar La Florida’s Mojito #2 recipe from their 1935 book. Both even serve the drink in a highball glass with ice. Granted, the south side fizz is a regular collins style cocktail, so it’s not unreasonable to think that two people just happened to come up with each drink independently of the other. I did not find this cocktail in any books coming out of Chicago in the 1930s or 1940s. I may not have checked all of them, but I matched some major ones and did not find a South Side cocktail.

Serving A South Side.

The most common way a south side is served in a cocktail glass resembling more of a sour than a highball fizz. I prefer this way, and even though the 1946 Stock Club recipe calls for it being served in a highball glass with ice. I’m going to go with the more daisy-like serving because I want to make it different from the older Cuban gin mojito mentioned above. I don’t see a point in having the same cocktail with different names so I will give that honor to the older recipe. The other reason is it’s just delicious as a daisy, and the mint makes it unique from other daisies. However, it is right and depends on whether you want a nice cool sipping cocktail or a short, strong sour.

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South Side

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

1

servings
Calories

219

kcal
ABV

27%

Total time

3

minutes

Learn how to make the Classic South Side Cocktail.

Ingredients

  • 3 Mint leaves

  • 1/2 oz Simple Syrup

  • 2/3 oz Lime Juice

  • 2 oz Dry Gin

  • 1 oz Soda Water

Directions

  • Muddle mint leaves and simple syrup together in shaker.
  • Add the other ingredients and ice to the shaker.
  • Vigorously Shake till the shaker is ice cold and frosted.
  • Strain using double strainer to remove mint bits

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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Daiquiri No.2 – Make This Classic 1935 Orange Daiquiri

Daiquiri No.2 Cocktail
Daiquiri No.2 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 orange-flavored Daiquiri #2.

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Daiquiri No.2

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

1

servings
Calories

173

kcal
ABV

27%

Total time

3

minutes

Learn how to make the Daiquiri No. 2 from Bar la Florida’s 1935 cocktail book. An orange variation of the daiquiri the Daiquiri No. 2 is outstanding.

Ingredients

  • 1 tsp Orange Juice

  • 1/2 oz Lemon Juice

  • 1/3 oz Simple Syrup

  • 3 dashes Orange Liqueur

  • 2 oz White Rum

Directions

  • Combine all ingredients in the shaker and 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.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Cosmopolitan – The Original 1987 Toby Cecchini Recipe

Cosmopolitan Cocktail
Cosmopolitan Cocktail

The History Of The Cosmopolitan.

Like the Margarita, many people claim to have invented the Cosmopolitan cocktail. The oldest known written reference to it comes from the 1934 book Pioneers of Mixing at Elite Bars. This is a somewhat different drink other than the name and a light pink hue. The 1934 recipe is a Jigger of Gordon’s Gin, two dash Cointreau, Juice of 1 Lemon, and 1 tsp Raspberry Syrup. While many have claimed to invent the Cosmo, the internationally recognized one was created by Toby Cecchini.

The Cosmopolitan is not a very old cocktail; it was invented in New York in 1987 by Toby Cecchini while working at The Odeon. Toby’s Cosmo was a huge hit. It quickly spread across New York and eventually caught national attention once celebrities started getting photographed drinking New York’s fabulous new bright pink cocktail. It gets its distinctive color from the single ounce of cranberry juice added. The Cosmopolitan enjoyed mild fame throughout the mid-90s, but that changed once Sex and the City aired in 1998. The fictional character Carrie Bradshaw’s favorite cocktail turned the Cosmopolitan into an overnight superstar.

Women wanting to imitate Carrie became obsessed with this cocktail. Sadly just as fast as it became the hot new drink, it became associated with trashy rich girls and a social faux pas to order. This is unfortunate because this is a beautiful drink.

What Does The Cosmopolitan Taste Like?

The Cosmopolitan is a delicious cocktail. It is pretty strong (around 25% abv) and not overly sweet. It gets its distinctive bright pink color from the single ounce of cranberry juice added. This adds a slightly sweet and tart red fruit flavor to the cocktail that is structurally a vodka daisy. A Cosmo tastes more like a cranberry margarita than anything else and is just as strong if made correctly. Sadly, it is a bit of a faux pas to order and is seen as a “girly” drink with a promiscuous connotation. Again independent of history, the Cosmopolitan cocktail is anything but that, but it can’t escape the image it’s been given.

There isn’t any best vodka to use with this. The whole idea about mixing with vodka is the spirit should be invisible to the other flavors, and even most cheap to the middle of the road, vodka tastes fine. I wouldn’t use expensive or nice vodka.

Should The Cosmopolitan Be Made With Orange Liqueur, Curaçao, Or Triple Sec?

The essential ingredient in a Cosmopolitan is the orange liqueur. Cointreau, grand mariner, curaçao, and triple sec are the same ingredients. They are all orange liqueurs. All the different names are either due to brand names or marketing gimmicks. However, it is essential to try them all and find one you like, and stick with it. I like Cointreau’s clean, dry, bright orange flavor the best, and I use it in the Cosmopolitan. Also, Grand Mariner’s base spirit is aged brandy, so it has a brown tint, and Cointreau is clear. If you use grand Mariner in this cocktail, it will have a muddy pink color instead of bright pink. For the appearance to look proper, use Cointreau or another clear orange liqueur. Many other orange liqueurs are good, but I have not found one for under $20 that I liked. Any in the sub $10 range are garbage. I love a deal and try not to spend more than is reasonable, but orange liqueur is one ingredient you can not get cheap.

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Cosmopolitan

5 from 2 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

250

kcal
ABV

25%

Total time

3

minutes

Learn how to make the Cosmopolitan Cocktail. A Classic New York Cocktail that is as delicious as it is beautiful.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Cranberry Juice

  • 1 oz Orange Liqueur

  • 2 oz Citrus Favored Vodka

Directions

  • Combine all ingredients in the shaker and 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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Make Cocktails Like A Pro

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.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.