Fog Cutter – Classic Victor Bergeron Tiki Cocktail Recipe

Fog Cutter Taste & History

This is defiantly more on the tart side of tiki drinks and is closer in taste to a sour than most juice filled tiki cocktails. Think of this as kind of a nutty tiki version of a rum sour. Its an wonderful cocktail that is more to the taste of someone who like sours than someone who likes Dark & Stormies or mules.

Nothing too interesting on the history of this cocktail. It was invented by Victor Bergeron for Trader Vic’s and was one of his most popular cocktails second to the Mai Tai. Trader Vic’s Bartending Guide says that after 2 of these you won’t even see straight anymore, but I have had 2 or 3 of them and I was alright. There are countless variations on this guy (that’s true for almost all tiki drinks), but this here is the tried and true recipe from Trader Vic’s book itself.

Floating Sherry On Top

The last ingredient in this cocktail is to do a sherry float on top. Here is the thing though, sherry is very dense and thus can not float. Floating alcohols on top of each other is based on weight. Sugar is heavier than water, water is heavier than alcohol, and the heaviest ingredient will always sit at the bottom. The sherry is way more sugary than the drink therefore it will want to drop to the bottom. This works out to have a cool effect and makes it look as if the sherry is cutting through the drink. If you want a cool dark float that will sit at the top try using 151, as it is has less sugar than the rest of the drink and is much more alcoholic, so it will stay on top.

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Fog Cutter – Classic Victor Bergeron Tiki Cocktail Recipe

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

1

servings
Calories

344

kcal
ABV

19%

Total time

3

minutes

Learn how to make the Fog Cutter.

Ingredients

  • 2 oz Lemon Juice

  • 1 oz Orange Juice

  • 1/2 oz Orgeat

  • 1/2 oz Dry Gin

  • 2 oz White Rum

  • 1 oz Brandy

  • 1 oz Sherry

Directions

  • Combine all ingredients except the sherry into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all
  • Top with a float of sherry.

Notes

Ideal Cocktail – Sloppy Joes 1933 Cuban Variation

The Many Variations Of The Ideal Cocktail

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

Sloppy Joes Cuban Bar

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

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

The Most Important Part

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

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Ideal Cocktail – Sloppy Joes 1933 Cuban Variation

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

1

servings
Calories

239

kcal
ABV

23%

Total time

3

minutes

Learn how to make an Ideal Cocktail

Ingredients

  • 1 tsp Simple Syrup

  • 1 oz Grapefruit Juice

  • 2 oz Dry Gin

  • 1 oz Dry Vermouth

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Poets Dream – William Tarling’s 1937 Cafe Royal Recipe

How Does The Poet’s Dream Taste

The Poet’s Dream taste like a slightly more herbal dry martini. A little less boozy but more complex with small amount of benedictine and orange bitters. My suggestion is to serve this cold as possible, stir maybe a couple seconds more usual and go easy on the orange bitters. A dash too much on the bitters and that becomes the overwhelming flavor. Like the dry martini this is kinda a hard drink to make. Not because it is complex but because it is so subtle and unforgiving if you don’t get it right. This drink can be amazing if done right and the flavors are kept in check when measuring and stirring. But it can also be pungent if you get a little heavy handed on the bitters. It’s easier to start small on this and gauge the taste, adding a little more of the benedictine and bitters as you continue making more.

William Tarling’s Cafe Royal Book

Cafe Royal is absolutely massive. I can’t find exactly how many recipes are actually in this book, and I’m not going to count, but my best guess is around 1200. William Tarling did not actually create most of the recipes in the Cafe Royal, he was actually the president of the UKBG (United Kingdom Bartenders Guild) and head bartender of the Cafe Royal in London. He instead compiled some of his own bars top recipes and the recipes of other UKBG into a single source. In his introduction he say he comb through more than 4000 recipes to find the best and most original ones from around England. This book is a monster and sadly normal folks like you and me will probably never own it. sure there are limited reprints from time to time, but there were only 1000 original copies made in it’s single 1937 edition. The book was actually created and sold as a fund raising item for the UKBG healthcare benefit and Cafe Royal sport club. Healthcare didn’t become universal till 1948 in the UK. We’re still waiting here in the US.

William Tarling was known for experimenting with new ingredients and positioned the Cafe Royal Bar as being more edgy and experimental in their recipes when compared to other more traditional bars like The American Bar at the Savoy Hotel. Cafe Royal was known for being an early pioneer in Tequila, mezcal, and vodka cocktails mixed with exotic fruit juices. Tequila and Vodka cocktails don’t really start becoming more common till the 1940s with the Moscow mule and the margarita. It’s actually easy to argue that the margarita was actually invented at the Cafe Royal in the early 1930s as their picador cocktail. In the books preface William Tarling argues that there needs to be more originality and variety. Martinis and manhattans are great but just as one tires of eating the same dinner night after night, its monotonous to drink the same drinks at every party. Have some fun and try channeling your inner William and try something you wouldn’t normally drink.

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Poets Dream – William Tarling’s 1937 Cafe Royal Recipe

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Course: DrinksCuisine: British
Servings

1

servings
Calories

115

kcal
ABV

29%

Total time

3

minutes

Learn how to make a Poet’s Dream

Ingredients

  • 1 dashes Orange Bitters

  • 2 dashes Benedictine

  • 1 oz Dry Vermouth

  • 2 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into glass, express an lemon peel over the top,

Notes

Martini (Medium) | Classic 1935 Waldorf-Astoria Recipe

Medium Martini AKA The Perfect Martini

The last of the 3 main martinis, the medium martini is actually really good and combines the flavors of both the sweet and dry martini. The oldest printed martini recipe I could find is in the the 1888 edition of Harry Johnson’s New and Improved Bartender’s Manual. His original 1882 edition does not provide a recipe for the Martini. The original martini recipe begins to appear between the late 1880s and 1890s and is essentially a pre-prohibition style Manhattan with Old Tom Gin instead of whiskey. Harry Johnson’s recipe is half Old Tom Gin, half sweet vermouth, a dash of orange liqueur, 2 dashes Boker’s (cardamom) bitters, 2 dashes gum syrup. If you look at my original pre-prohibition style Manhattan recipe they are almost the same, save for the Old Tom Gin. But the recipe begins to change over the next decade until it settles on the more generally accepted 2 oz Old Tom, 1 oz sweet vermouth, and a dash of orange bitters with an expressed lemon peel. This is the standard martini up until the 1910s when the dry variation of the martini is invented and starts to get very popular. The original martini then becomes known as a sweet martini and a medium sweet version is also made that combines the two.

Now while most bartender by the 1910s through to prohibition know of the sweet and dry martini (Not all though, even books like Hoffman house from 1912 and Jack’s Manual from 1916 only have the sweet martini), not all seemed to do medium martinis. Hugo Ensslin’s 1917 book Recipes for Mixed Drinks only list the sweet and dry versions. It’s not till the mid 1920s that you start to see the medium martini recipe being printed. Starting in 1925 its books like L’art du Shaker by Dominique Bristol that begin printing medium martinis. The recipe for the medium martini is exactly the same regardless of the book. 1/2 dry gin, 1/4 dry vermouth, 1/4 sweet vermouth and most do not have a garnish for this drink. The exception to this is the Waldorf-Astoria’s recipe which has an expressed lemon peel and Spanish olive like the dry martini.

I chose to go with the Waldorf-Astoria recipe because I like the lemon oil and olive as a garnish. I think it makes the drink better. If you ignore the garnish the recipe for this cocktail is the exact same from the 1920 to the 1970s (I don’t own a cocktail recipe book from the 1980s). Somewhere after the 1970s this started to be called a perfect martini. I can’t find exactly when or by who but the name perfect martini is just as common today as a medium martini. For all 3 of my martini recipes I chose to go with the Savoy naming structure for martinis because it is the most clear and concise.

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Martini (Medium) | Classic 1935 Waldorf-Astoria Recipe

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

1

servings
Calories

163

kcal
ABV

29%

Total time

3

minutes

Learn how to make a classic medium/perfect martini

Ingredients

  • 2/3 oz Dry Vermouth

  • 2/3 oz Sweet Vermouth

  • 1.5 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into glass, express an lemon peel over the top, and garnish with an Spanish olive

Notes

Long Island Ice Tea – Classic 1972 Bob Butt Recipe

Created by Bob Butt in 1972, this drink was an entry into an orange liqueur mixing contest. The Long Island carries on the tradition of naming east coast cocktails after regions of New York and specifically gets its name from the fact that Mr. Butt was working at a bar in Long Island at the time.

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Long Island Ice Tea – Classic 1972 Bob Butt Recipe

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

1

servings
Calories

540

kcal
ABV

29%

Total time

3

minutes

Learn how to make the a Long Island Ice Tea.

Ingredients

  • 1 oz Lemon Juice

  • 1.5 oz Vodka

  • 1.5 oz White Rum

  • 1.5 oz Dry Gin

  • 1.5 oz Reposado Tequila

  • 1 oz Orange Liqueur

  • 1.5 oz Coke

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes

White Lady Cocktail – Original 1934 Savoy Cocktail Guide Recipe

The American Bar at the Savoy Hotel In London

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

How Does The White Lady Taste

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

Should you use Cointreau or triple sec

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

The Most Important Ingredient

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

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

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

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

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

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White Lady Cocktail – Original 1934 Savoy Cocktail Guide Recipe

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

1

servings
Calories

268

kcal
ABV

25%

Total time

3

minutes

Learn how to make the a White Lady.

Ingredients

  • 1 Whole Egg Whites

  • 2/3 oz Lemon Juice

  • 1 oz Orange Liqueur

  • 2 oz Dry Gin

Directions

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

Notes

White Lily – Original 1934 Harry Craddock Cocktail Recipe

The American Bar at the Savoy Hotel In London

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

How Does The White Lily Taste

The white lily is an amazing cocktail. It somehow is both clean and strong with a delicate orange and herbal flavor. If you wanted to group it then it’s more along the lines of a vesper or dry martini. The white lily does some many things right that it’s really impressive. lightly sweet, strong, delicate flavor, citrusy and herbal.

The Most Important Ingredient

The most important ingredient in the white lily is the orange liqueur. You have to use Cointreau, no other brand works, and I will tell you why. When mixing any cocktail its best to use a neutral base spirit orange liqueur, like Cointreau, and not one that uses an aged based spirit, like Grand Marnier. Grand Marnier is great stuff and wonderful to drink by itself but the color is off and aged oaked brandy flavors compete with the cocktails other flavors. It’s great for sipping, not so much for mixing drinks. The reason it specifically has to be Cointreau and not another brand of dry neutral orange liqueur is Cointreau has a ton of orange peel oils dissolved in it. What gives this cocktails its beautiful pale white color is the dissolved oils in the orange liqueur braking off the alcohol molecule they are attached to in a process called the Ouzo effect or louching. Similar to how absinth turns pale white when you add water cointreau does too, but to a much lesser degree since it has much less dissolved oils than absinthe. The amount of oil capable of being dissolved in a liqueur will be proportional to the ABV of the liqueur. Sitting in at 40% ABV, Cointreau has far more orange peel oil than an orange liqueur would at 35, 30, or 25% ABV. Obviously the oil also adds a lot of flavor but only Cointreau will give you that beautiful look and intense orange flavor. Again other orange liqueurs will still taste good but will not have the same appearance. Check out my Absinthe drip description for a more detailed explanation of the Ouzo effect.

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White Lily – Original 1934 Harry Craddock Cocktail Recipe

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

1

servings
Calories

238

kcal
ABV

40%

Total time

3

minutes

Learn how to make the a classic White Lily.

Ingredients

  • 5 dashes Absinthe

  • 1 oz Orange Liqueur

  • 1 oz White Rum

  • 1 oz Dry Gin

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.
  • Garnish with an expressed lemon peel.

Recipe Video

Notes

Vesper Cocktail – Original 1953 Ian Fleming Recipe From Casino Royale

Believe it or not Ian Fleming is cited as the creator of this famous James Bond cocktail. Living the adventurous life of James Bond is every old man’s fantasy and Bond is famous for his drinks and his women. He had a cocktail perfect for every situation and the Vesper was inspired by the beautiful Vesper Lynd from Casino Royale. Please don’t shake this drink, I know Bond asks for it this way but it really is better stirred. Eventually character Vesper Lynd reveals herself to be an evil double agent and, overcome by her guilt and love for Bond’s big, suave, and throbbing… heart, kills herself. Stricken with sadness Bond never orders another Vesper again and instead replaces it with the Vodka Martini, and a bunch of other cocktails throughout the rest of the series. Bond is basically the male version of a bodice ripper for men. I won’t lie, I wouldn’t mind living his life. Over sexed, drunk, and a license to kill? Sign me up.

So I mention using Cocchi Americano instead of Lillet Blanc because Cocchi Americano taste is closer to what Lillet Blanc tasted like in the 50s. Even though Lillet Blanc is the original ingredient, the product was updated in 1985 to be sweeter and have the quinine removed. Cocchi Americano is drier and still has the quinine bitterness of the old Lillet Blanc.

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Vesper Cocktail – Original 1953 Ian Fleming Recipe From Casino Royale

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

1

servings
Calories

312

kcal
ABV

37%

Total time

3

minutes

Learn how to make the a classic Vesper.

Ingredients

  • 1/3 oz Lillet Blanc or Cocchi Americano

  • 1/2 oz Vodka

  • 1.5 oz Dry Gin

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.
  • Garnish with an expressed lemon peel.

Notes

Mojito Criollo No.2 – Classic 1935 Cuban Bar La Florida Recipe

A variation of the original Mojito from the 1935 Bar La Florida recipe book this recipe calls for gin instead of rum. In fact that is the only difference. The book also uses lemon juice in the original one too, which I swapped for lime juice instead. My description for the Mojito Criollo #1 provides my justification and reason for using lime instead of lemon. And since I used lime in the first one I will keep with lemon in this one for varieties sake. Both the #1 and #2 are excellent drinks and the use of gin makes this taste like a more refreshing highball version of a Southside.

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Mojito Criollo No.2 – Classic 1935 Cuban Bar La Florida Recipe

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Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

279

kcal
ABV

8%

Total time

3

minutes

Learn how to make the a classic Mojito No.2.

Ingredients

  • 5 Mint Leaves

  • 1 oz Simple Syrup

  • 1 oz Lemon Juice

  • 2 oz Dry Gin

  • 5 oz Soda Water

Directions

  • Combine mint leaves and simple syrup in the serving glass and muddle together.
  • Add spirit. Add ice to the serving glass and stir for 20 – 30 seconds.
  • Pour soda water into glass and give the drink a couple last turns to mix.

Notes

John Collins – Contemporary Dry Gin Variation

John Collins vs. Tom Collins And The History Of All The Different Collins

While probably not invented by Harry Johnson, his 1882 Bartenders Manual is the oldest printed book I could find to mention the Collins cocktail. There are many sources that say it was invented in 1814 at Limmer’s Old House in London but who really knows. There is no documentation of this and all the sources that state this seem to circularly reference each other. The oldest concrete evidence of this cocktail I can find is the Harry Johnson one. It seems both the John Collins and Tom Collins are invented around the same time and the Bartenders Manual gives a pretty definitive recipe for both the John and Tom Collins. His John Collins recipe calls for genever (dry gin doesn’t really start to get mixed into cocktails till the end of the 1800s/early 1900s) and his recipe for the Tom Collins calls for Old Tom gin. Harry Johnson’s collins recipes and names are clearly defined, but unlike Harry Johnson, Jerry Thomas’s 1887 Bartenders Guide does not follow his recipes. The Bartender’s Guide doesn’t even mention the John Collins but instead uses the name Tom Collins for every variation of the collins. It has 3 different recipes for the Tom Collins. A Tom Collins whiskey, a Tom Collins brandy, and a Tom Collins genever. It doesn’t mention the Tom Collins with Old Tom gin at all and call the one made with genever a Tom Collins too.

To Further complicate this in 1885 a British cocktail book called “The New guide for the hotel, bar, restaurant, butler, and chef” by Bacchus and Cordon Bleu has a recipe for what they call a Fred Collins. Their Fred Collins Recipe is basically a Whiskey Collins with orange liqueur instead of simple syrup. Their Collins section states “I should be glad if our caterers would agree what it is to be perpetually named. One Barkeeper calls it a John Collins – another Tom Collins. There are also Harry and Fred, all members of the same family.” They then go on to say they prefer the Fred Collins name, Thus lends credence to Jerry Thomas’s version of the Collins in that the name is more a style than a specific drink. Hell there was a Harry Collins we have never seen. The Savoy Cocktail Book does the same thing and has both a Dry Gin and Whiskey Tom Collins. Although The Savoy does say that a Tom Collins made with genever is instead called a John Collins.

While The Harry Johnson uses the names as specific cocktails, the Bartenders guide and others seemed to use the collins as a cocktail structure more than a specific recipe. Similar to the Rickey, Daisy, or Fizz, the collins is used to describe a structure of 2 parts base spirit, 1 part citrus, 1 part sweetener, and 4 or 5 parts carbonated beverage. Harry Johnson influence has been permanent and the collins is ultimately both. It is both a specific cocktail like Harry Johnson pushed and a cocktail archetype like others believed. looking at its influence as an archetype there are many popular cocktails which are structurally a collins that you would not think of as a Collins. The Adios Motherfucker, Mojito, French 75, Paloma, etc, are all just fun variation on the Collins form.

The Dry Gin Variation Of The John Collins

Once genever fell out of fashion and dry gin became a popular spirit to mix with it was only a matter of time before the John Collins became a dry gin cocktail. In my opinion this is the most refreshing of all the collins cocktails as the dry gin and lemon give it a very clean and crisp flavor. It taste very much like lemonade.

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John Collins Cocktail – Contemporary Dry Gin Recipe

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Course: DrinksCuisine: American
Servings

1

servings
Calories

279

kcal
ABV

8%

Total time

3

minutes

Learn how to make the a classic John Collins with dry gin.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Simple Syrup

  • 2 oz Dry Gin

  • 5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass.
  • Lastly add the soda water.

Notes