Horses Neck – Classic Recipe & History

Horses Neck Cocktail

Horses Neck

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

1

servings
Calories

225

kcal
ABV

11%

Total time

3

minutes

Learn how to make a classic Horses Neck.

Ingredients

  • 2 oz Bourbon

  • 5 oz Ginger Beer

Directions

  • Cut a long peel from a lemon and place it in the glass filled with ice.
  • Simply combine both ingredients and ice into the serving glass.
  • Give the drink a few turns to mix and chill.

Notes

Featured Video

This was the Irish Mule before ordering an Irish Mule became a thing. Dating back to the 1890s, this drink was originally a nonalcoholic drink that folks started to fortify with brandy or whiskey because, why not? The only real difference between this and an Irish Mule is this drink has a large lemon peel for flavor, whereas an Irish Mule has a bit of lime juice for that citrus flavor.

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Old Fashioned – Classic Recipe & History

Old Fashioned

Old Fashioned Cocktail

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

1

servings
Calories

213

kcal
ABV

32%

Total time

3

minutes

Learn how to make the Classic Old Fashioned.

Ingredients

  • Angostura Bitters
  • Simple Syrup
  • Bourbon

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Featured Video

The History Of The Old Fashioned.

The Old Fashioned is an outstanding cocktail. The post-prohibition world’s best attempt at making a classic Whiskey Cocktail with what was still available after prohibition had killed off so many ingredients and techniques. Before people started calling this an Old Fashioned, it was just a Whiskey Cocktail. Prohibition brought about a massive paradigm shift in the way cocktails were made. Before the ratification of the 18th amendment and the start of prohibition, lightly flavored, high-quality spirits were popular among many drinkers. You can identify these vintage-style American cocktails by a couple of ounces of a base spirit lightly flavored with no more than 2 or 3 dashes of other flavorful ingredients and just enough sweetness to cut the spirit’s burn. With the start of prohibition in 1917, the quality of most liquor greatly diminished and high-quality spirits were priced out of most people’s range, and most trained bartenders left the profession and got jobs that were not illicit. Suddenly over night, there was a loss of quality products and knowledge. The cocktails that gained in popularity were the highball and sour style cocktails. Not to say they didn’t exist before this but prohibition had made them more popular. Highballs and sours were slightly easier to make and had more significant amounts of intensely flavored ingredients that helped mask the taste of poor quality spirits. The epitome of this is the tiki drink, which was created during prohibition and saw the first tiki bar open in Hollywood, CA, in 1933, immediately once prohibition ended. If an older individual wanted to order a whiskey cocktail like they remembered having before prohibition, they would need to ask for a whiskey cocktail made in the old fashion. Keep in mind that prohibition lasted for 16 years; a person turning 21 in 1917 was now 37. An entire drinking generation had grown up not having access to this kind of cocktail. If you are curious to learn more about the predecessor to this cocktail, then I would check out the Whiskey Cocktail

What Does The Old Fashioned Taste Like?

The Bourbon’s oak and caramel flavors are still the most forward flavors, but the Angostura bitters provide a dark, heavy, spicy, bark, earthy flavor. The simple syrup is just enough to cut the sharpness of the bourbon, but not to make this a sweet drink.

Using The Right Bourbon In An Old Fashioned.

The most essential ingredient in an Old Fashioned is the bourbon you use. The Bitters are crucial too, but the simple syrup and bitters are still subtle enough to add flavor to the bourbon rather than overpower the drink. You also don’t want to pick a bourbon that is too mellow or one that is too strong. The bitters will overwhelm you if it’s too smooth, and you lose the bourbon taste. If it’s too sharp, you’re trying to slowly sip and enjoy a bourbon not meant to be consumed slowly and thoroughly. A sharper spirit like that would be better suited for other cocktails with other much more assertive flavors.

Recipe Resources

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Hot Mulled Apple Cider – Traditional Recipe

Mulled Apple Cider Cocktail

Dry Mulled Apple Cider

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

1

servings
Calories

149

kcal
ABV

15%

Total time

3

minutes

Learn how to make a dry, boozy mulled apple cider.

Ingredients

  • 6.5 oz Honey

  • 1 bottle Apple Cider Wine

  • 8.5 oz Bourbon

  • 2 whole All Spice Berries

  • 3 whole Cloves

  • 1 peel Orange Rind

  • 1 whole Cinnamon Stick

Directions

  • Combine spices, honey, and wine in a stove top pot and heat to 71c (160f) or till vapor starts to appear.
  • Maintain this temperature and cook for about 20 minutes. Don’t over cook this as the flavors will become too strong and most of the alcohol will burn off.
  • After 20 minutes turn off the heat and remove the spices.
  • Add the fortifying spirit to the mulled wine and serve.

Notes

Featured Video

Mulled Apple Cider came around 40 – 50 AD when the Romans made it to what is modern-day England. Brewed apple cider was a popular Celtic drink in the area, and the invading forces brought it back to Rome. The Romans had a tradition of brewing herbs into their wine (Hippocras) for flavor and medicinal properties. They applied that to cider, thus creating mulled or spiced cider. Read my apple cider ingredient description first but pick the cider you want based on what you want your final product to be most like and how you want to layer your flavors. I think the sparkling cider apple juice stuff is way too sweet. I save that for the kids. The orchard unfiltered apple juice stuff is pretty good but just a little too sweet. So you can’t add your sweeteners like maple syrup or honey etc. This limits your ability to add complexity. I prefer to make this with a semi-dry cider beer or still apple wine. These give you room to build more of your flavors and bring an excellent brewed and aged taste that the unfiltered stuff lacks. Regular cider-style beer works well for this too. The bubbles dissipate after a few minutes, and you just left with essentially a still apple wine. So before your next holiday party, get a variety pack of ciders. See what you like, and then buy a six-pack of the stuff. Also, a six-pack is almost equal to 3 bottles of wine, so keep that in mind, and don’t just add all six beers or adjust accordingly.

Next up is spices. Long story short, just read my mulling spices description. It can be summed up as not adding too much and sticking to just four different spices. Think cooking; you wouldn’t add a shit ton of salt or pepper to your fried eggs. It would be too much, so you do a light sprinkle. The same thing with this: add 2 or 3 cloves, three cinnamon sticks, etc. A little bit goes a very long way.

Next up is cooking. Most folks do this in a crockpot, so I would just set it to warm. High, low, and simmer are all too hot. Alcohol burns off at 173 f (78 c), and high, low, and simmer all go to around 180 – 200 f. High gets there faster than low and simmer, but warm only goes to 160 f. You can do a slow cooker if you want, but keep in mind that you will burn off most of the booze even at a warm temperature if you cook it for a long time. I think it boils better if you do it faster in a regular stovetop pot. Turn on the fire, pour it into the pot and quickly bring it to heat. If you have a thermometer, stop around 160 or till you start to see a light vapor coming off the top. Once your hooch is up to temp, drop it to low, add your sweetener and spices, and then cook for just 20 minutes. Most of the good flavors in your spices will come out in those first few minutes. Turn off the heat, add your bourbon, and serve. And that’s it. Serve it, put a lid on it, put it in a thermos, reheat it when you want more a little later, but stop the long-term higher temperature cooking. Some folks cook this stuff for hours, but I think that’s a little excessive. You won’t get any more good flavor out of it, and you will burn off the booze.

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Manhattan – Classic Recipe & History

Manhattan Cocktail Post-prohibition Style

Manhattan Cocktail

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

1

servings
Calories

193

kcal
ABV

32%

Total time

3

minutes

Learn how to make the Post prohibition Manhattan Cocktail. While it is a more contemporary version of the cocktail, I personally feel it is the best one.

Ingredients

  • 2 dashes

  • Angostura Bitters
  • 1 oz

  • Sweet Vermouth
  • 2 oz Bourbon

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink. Strain into glass.
  • Strain into glass.
  • Garnish with a maraschino cherry.

Recipe Video

Notes

Featured Video

The History Of The Manhattan Cocktail.

The Manhattan most people think of when they order a Manhattan today is the post-prohibition style Manhattan. Bourbon, sweet vermouth, and angostura bitters. An excellent pairing of flavors, but had you ordered a Manhattan from the 1880s to 1919, you would have been served this cocktail instead. The oldest printed reference to the manhattan cocktail I can find is from August 31, 1882, Crawford Avalanche newspaper of Michigan and the December 4, 1883, Evening Star newspaper of Washington DC. The bartender interviewed in the Crawford newspaper mentions that he was the first to introduce “Manhattan cocktails” to the area, and he likes to make his with “whiskey, vermouth, and bitters” The bartender in the DC newspaper says he pre-batches them with gin and vermouth. Both newspapers refer to a new Manhattan style of cocktail currently in vogue and talk about it as if it is a style rather than a specific drink. A few years later, both newspaper and cocktail books seem to have settled on the Manhattan as specifically a whiskey cocktail. This Manhattan recipe is pulled from the 1887 Jerry Thomas Bartenders Guide. This is the oldest printing I could find from a cocktail recipe book. The Manhattan remained unchanged until 1919, as documented in the Old Waldorf Astoria Bar Book, which reported all their recipes from 1897 to 1919.

The two changes that changed the Manhattan from its pre-prohibition to post-prohibition form are changing from Boker’s bitters to Angostura bitters and no longer adding two dashes of orange liqueur. The recipe changed from Boker’s bitters because the Boker’s company, which was already struggling financially by the 1910s, completely closed the doors around prohibition, and those who knew the secret recipe took it to their graves. I believe in the mid-2000s, an old unopened bottle of Boker’s was found and reverse engineered, so it is possible to make a similar cocktail to the pre-prohibition one, but for the last 90 years, this is the only one you could make, and thus, the flavor most of us are used to. The second change was removing the two dashes of orange liqueur. This change had more to do with the transition from pre-prohibition mixing ideologies to the prohibition era and post-prohibition mixing ideologies. The hallmark of pre-prohibition mixing ideology was to take an excellent base spirit and add complexity and flavor with small amounts of bitters and liqueurs, with the base spirit still the most forward element. Prohibition-era and post-prohibition mixing ideology shifted to making flavorful cocktails where the base spirit blended in with the sodas or liqueurs. These styles were exclusive to any period, but there was a definite shift in what was popular and sold.

There is no specific genesis of this particular recipe. Realistically it was just 1930s bartenders trying to make Manhattans similar to the ones the previous generation made while not having the same ingredients—a product of its time and now the standard method.

What Does The Manhattan Taste Like?

Bourbon and Sweet Vermouth are a match made in heaven. The two ingredients flavors profiles pair perfectly. The sweet vermouth adds just enough sweetness to soften the bourbon and the bourbon adds just enough sharp toasted oak volume and flavor to bring down the vermouths strong herbal notes. The addition of just a few dashes of Angostura bitters adds a nice spicy complexity to the cocktail. On their own these are all wonderful ingredients but the proportions elevate this to something out of this world.

What Is The Difference Between The Manhattan And Old Fashioned?

Whether its the pre-prohibition or post-prohibition style, the Manhattan and old fashion are, for the most part, very similar cocktails; the main difference between the two is since the old-fashioned uses simple syrup/gum syrup to cut the strength of the bourbon; the taste is still a very clean, bourbon forward cocktail. On the other hand, the Manhattan comes across with a more mild bourbon taste that is balanced against a lightly sweet herbal flavor. So the Manhattan is a slightly sweetened bourbon and herbal flavored cocktail, and the old fashion is a somewhat sweeter but clean bourbon tasting cocktail.

Using The Right Ingredients To Make a Manhattan.

The most essential ingredient in the post-prohibition style Manhattan is the sweet vermouth. The bitters are essential, but they don’t make or break the cocktail. A little bit more than the bitters, though, is the sweet vermouth. Sweet Vermouth that is too old will make this cocktail unpalatable, and the difference between normal vermouth and top self vermouth is like night and day. Vermouth is the defining flavor of this cocktail, and for not much more, you can buy some fantastic sweet vermouths. There isn’t a “bad” sweet vermouth, the cheap stuff is still pretty good, but for five bucks more, you can buy some fantastic top-shelf vermouths that will elevate this cocktail to new heights.

Recipe Resources

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Leatherneck – Original Recipe & History

Leatherneck

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

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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Kentucky Colonel – Classic Recipe & History

Kentucky Colonel

Kentucky Colonel

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

1

servings
Calories

199

kcal
ABV

40%

Total time

3

minutes

Learn how to make a variation of the Manhattan with an herbal twist.

Ingredients

  • 2 dashes Angostura Bitters

  • 1/2 oz Benedictine

  • 2 oz Bourbon

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Featured Video

The History Of The Kentucky Colonel.

The earliest publication of this cocktail is from the 1914 book “Drinks” by Jacques Straub, published posthumously by his wife, Marie Straub. That is the only publication I can find on this cocktail. None of his more famous contemporaries share this recipe, and I feel a bit iffy about Straub’s cocktail recipes anyway. Many famous cocktails are included in his book, but the recipes are all totally off the mark. None of the classic cocktails of the time matched what others were publishing. It feels like he copied no one, and no one copied him. While this cocktail is pretty good and one worth saving, I wouldn’t give it much historical weight or authority.

What Does The Kentucky Colonel Taste Like?

This is a beautiful cocktail, but it is very strong. I’m the only one I know who likes this drink, but I also am the only one who wants old, solid, and herbal drinks—the best way to think of this is an herbal Old Fashioned.

Recipe Resouces

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Japalac – Classic Recipe

Japalac Cocktail

Japalac

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

1

servings
Calories

183

kcal
ABV

16%

Total time

3

minutes

Learn how to make the Japalac cocktail.

Ingredients

  • 1 oz

  • Orange Juice
  • 1 oz

  • Dry Vermouth
  • 1 oz

  • Bourbon
  • 1/2 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

Featured Video

This looks kind of like a little tiny tequila sunrise. It tastes like one, too, but just a little stronger. This drink dates back to the 1930s and is named after a super-strong, quick-dry wood stain brand.

The name seems to be a play on words, combining the racial slur for a Japanese person and the word lacquer because that brand of wood stain was made with Japan lacquer. That’s the old days for you.

Recipe Resources

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Improved Whiskey Cocktail – Original Recipe & History

Improved Whiskey Cocktail

Improved Whiskey Cocktail

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

1

servings
Calories

164

kcal
ABV

39%

Total time

3

minutes

The precursor to the old fashioned, the improved whiskey cocktail by Jerry Thomas is a true classic.

Ingredients

  • 2 dashes Cardamom Bitters

  • 1 dash Absinthe

  • 2 dashes Maraschino Liqueur

  • 3 dashes Gum Syrup

  • 2 oz Bourbon

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Featured Video

If the name isn’t descriptive enough, then think of a Whiskey Cocktail but better. I’m just kidding; this is very different than the average Whiskey Cocktail. While the normal one is cardamom-y and has a spice to it, this one is orangey and licorice-flavored.

This first appeared in Jerry Thomas’s 1880 edition of his bartender’s guide. His improved cocktail versions never really enjoyed the fame the normal ones enjoyed, but they are delicious and worthy of being remembered.

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Whiskey Sour – Classic Recipe & History

Whiskey Sour

Whiskey Sour

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

1

servings
Calories

213

kcal
ABV

25%

Total time

3

minutes

Learn how to make a classic Whiskey Sour.

Ingredients

  • 2/3 oz Lemon Juice

  • 1/2 oz Simple Syrup

  • 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

Featured Video

The Origins Of The Whiskey Sour.

While the standard American style sour is likely as old as the country itself, it traces its origins to the Age of Exploration. In the mid-1500s, the Spanish Navy began preserving concentrated lime juice in high-proof spirits that could last on long voyages as medication to fight and prevent scurvy. These medications were known for being super sour and not tasting good. In the early 1800s, there were attempts at improving these into actually good drinks. Along with crustas and daisies, the sour was one of these attempts. The sour cocktail is simple and follows a structure of 2 oz base spirit, 1 oz citrus, and 1/2 oz simple syrup. This standard recipe still has its roots in the overly sour medication, and I find this ratio a bit too acidic. By reducing the citrus to 2/3 oz or 20 mLs, I have found you end up with a tastier drink that most people find pleasant. Please enjoy this early whiskey sour pulled from the 1862 edition of the Bar-Tenders guide by Jerry Thomas. Jerry Thomas’s sour recipes stayed unchanged until the 1950s when cocktail books said you could add egg whites for a more velvety texture. The books stressed that adding egg whites was optional and not traditional.

To Add Egg Whites Or Not To Add Egg Whites.

This has been the single most challenging cocktail to document, and I try to keep my sources to only published books. Sometimes I use newspapers, but I don’t give them much weight. The conclusion I have come to is a traditional whiskey sour; all sours, for that matter, do not have egg whites. Yes, there were cocktails like the clover club or pink lady that had egg whites, or you can go back even further to the Fizz-style cocktails from the 1880s that had egg whites. But not until the early 1950s am I able to find anyone using egg whites in a cocktail labeled a Whiskey Sour. Sour cocktails before the 1950s that used egg whites in this way all seemed to have fun names and were presented as cocktails for the ladies. In the 1930s or 40s, if a man ordered a whiskey sour and were handed one with egg whites, he would probably be offended or think the bartender mixed his drink up with some women’s at the bar. I looked through maybe 100+ books ranging from the 1880s to the late 1960s, which was pretty consistently what I found.

The earliest use of egg whites in a standard sour I could find was from King Cocktail by Eddie Clark. In 1947 Eddie Clark was the successor head bartender to Harry Craddock at the Savoy. The 1955 official British Bartenders union cocktail book, The UKBG, also mentions using egg whites in sours, but both books say they are optional and not traditional. Assumedly egg whites were added upon request and not the usual way a whiskey sour was made. Keep in mind Harry Craddock, 1920 – the 40s, did not make his sours with egg whites. All those cocktails had different fun names. Eddie Clark even grouped those fun cocktails in his book’s “For ladies only” section.

Use The Right Kind Whiskey For A Whiskey Sour.

The most essential ingredient in the whiskey sour is the kind of whiskey. First off, don’t use scotch. While great for sipping, it’s not great for mixing, and the lemon and sugar are so strong they overpower the more mellow, smooth flavors of most scotches. Second, Don’t use Irish whiskey. The smoky, mossy flavor doesn’t pair well with the sweet and tart lemon flavors. The two whiskeys to consider are bourbon and rye. Bourbon is the more common and traditional choice. Its corn, vanilla, toasted oak, etc. flavor pair well with the other two ingredients. I like using rye for mixing, though, and I think a nice rye whiskey is perfect for this drink. Rye is spicy and sharp, and when it’s combined with sugar and lemon, the combination is excellent. I feel rye is awful to sip (I’m not too fond of the spiciness of most rye whiskeys straight), but when it’s used to mix, it makes excellent drinks.

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Rickey Cocktail – Classic Recipe & History

Rickey Cocktail

Rickey

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

1

servings
Calories

153

kcal
ABV

10%

Total time

3

minutes

Learn how to make a classic Rickey.

Ingredients

  • 1/2 oz Lime Juice

  • 2 oz Bourbon

  • 5 oz Soda Water

Directions

  • Fill your serving glass with ice. Combine all ingredients except for the soda water in the glass.
  • Stir and combine the ingredients and at the same time chilling the glass. Top off with more ice if you need to.
  • Lastly gently add the soda water to maintain its carbonation and give a couple gentle stirs to mix.

Notes

Featured Video

The History Of The Rickey.

Invented in the Late 19th century by D.C. lobbyist Joe Rickey (At least that’s who is credited with having invented it), the rickey is a refreshing and slightly tart cocktail. This recipe is a brandy variation of the original whiskey-based rickey. More than just a recipe, the rickey became an archetype for many popular cocktails, even if you don’t realize they are structurally a rickey. The rickey cocktail structure is simple: 1/2 ounce (15 mls) citrus, 2 oz (60 mls) base spirit, and 5 oz (150 mls) carbonated beverage. For example, the rum and coke with a lime is a rickey, Dark ‘N’ Stormy, gin, and tonic; are all based on rickey structures.

What Does The Rickey Taste Like?

The Rickey has a refreshing and slightly tart taste with the taste of mellow and warm bourbon coming through. Perfectly balanced and light, the rickey is an outstanding cocktail.

Properly Adding Soda Water.

The essential ingredient in a rickey, I feel, is the soda water and how the cocktail is prepared. Of course, the spirit and citrus are the flavors you taste, but the soda water is what provides all the texture. If you prepare it to stay as bubbly as possible, you will have an outstanding cocktail. Still, if you don’t cool the ingredients or glass properly and stir it too violently, you will end up with a flat lame cocktail, similar to drinking a flat soda. Sure the flavor will be there, but it will be flat. So here is what you do. The two things you have control over are 1). the temperature, and 2). how violently you add the soda water. First, add the spirit and citrus to a glass filled with ice. Stir them together so that they get cold and the inside of the glass chills. Even better, you could chill the glass in the freezer first, but that requires forethought. Stirring with ice works well enough on the spot. Next, when you add the soda water, do it gently and only give the drink a couple of turns to mix the soda water with the spirit and citrus. Adding and stirring the soda water like this helps maintain as much carbonation as possible, and the bubblier it is, the more refreshing it will be.

Recipe Resources

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