Zombie – Glog Log Recipe

Zombie

Zombie Cocktail

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

1

servings
Calories

414

kcal
ABV

27%

Total time

3

minutes

Learn how to make a Zombie.

Ingredients

  • 1 oz Lime Juice

  • 2/3 oz Pineapple Juice

  • 2/3 oz Papaya Juice

  • 1/2 oz Simple Syrup

  • 1/2 oz Apple Brandy

  • 1 oz Black Rum

  • 2 oz Gold Rum

  • 1 oz White Rum

  • 1/2 oz 151

Directions

  • Combine all ingredients into a shaker except the 151.
  • 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 Cocktail off with a float of 151.
  • Garnish with maraschino cherries, pineapple, and mint.

Recipe Video

Notes

The History Of The Zombie Cocktail.

On the menu, it seems from day one, or at least very soon after, the Zombie is one of Donn Beach’s most famous tiki cocktails. The Zombie was so strong that it would put someone into a blackout drunk automaton state. The Zombie proved to be so renowned it was probably one of Donn’s most copied cocktails. Even though Donn tried to keep the recipe a secret, even from his bartenders, Zombies started popping up at other tiki bars all over the USA. The Aku Aku at the Sahara Casino in Las Vegas, La Mariana Sailing Club in Honolulu, The Tonga Room in San Francisco, and Even Trader Vic’s had a Zombie on the menu (but he did credit Donn for inventing it). The Zombie gained the slogan of being often imitated but never duplicated. As with all Donn Beach cocktails, there is no definitive recipe because he never published them and kept them secret from everyone, even the staff. You couldn’t do anything like that today with allergies and such. You don’t want to be known as the bar that withheld information that ended up killing somebody. Donn is also believed to have changed the Zombie recipe several times to improve it and stay ahead of the competition.

I also find it very cool that he went with this name as Night of the Living Dead didn’t debut till 1968, starting the American zombie craze. Zombies are also traditionally Haitian folklore and not Polynesian. This shows that Tiki was a mish-mash of exotic island Hollywood imagery and not something born of actually Polynesian tradition.

From just looking at the Don the Beachcomber menus, nothing is exciting. It just has the zombie listed as a cocktail with a little voodoo man next to it on some versions. If you wish to google it yourself and check it out, the primary menu years you can find online are 1934, 1941, and 1954, and there is a separate 1960s drink menu.

What Does The Zombie Cocktail Taste Like?

This drink will knock you on your ass. It goes down like a tropical Long Island Ice Tea, and I won’t lie, I had just one of these (the one in the picture), and I had a hard time walking straight. In 1934 Don the Beachcomber sold these for $2.00 and had a limit of 2, and even that seems a bit generous. This cocktail is perfect and very successful at having just enough juice and sweetener not to make the volume of booze overwhelming. Don’t get me wrong, it’s still very alcohol forward, and you feel it, but it toes the line that even a non-old fashion drinker would like it—something the Long Island does not do.

Zombie Cocktail Variations.

There are as many zombie variations as there are bartenders, and that’s fine, considering there is no definitive known recipe. The recipe I have provided here is the Jeff “Beachbum” Berry recipe, as it is regarded as the most accurate and probably the closest to one of Donn Beach’s Zombies. Again, Donn was thought to have changed the recipe several times, so this may be an amalgamation of several versions.

The Most Important Ingredient.

The essential ingredient in the Zombie is the 151. Surprising right? It’s only a half-ounce float on top, but the 151 you use will make or break this cocktail. I personally like Lemon Hart’s 151. It’s the original and surprisingly flavorful for being such a high proof. Donn Beach was said to hunt for this particular brand because it was just that good, and I agree with that. Other lighter 151s add booze (Granted, this cocktail doesn’t need more), but the Lemon Hart ads booze and flavor. If you do not find this particular brand, I would try using a navy strength (57% ABV) rum that is a bit darker in color instead. For an excellent article on 151 and its history, check out this link to The Lone Canner. The Lone Canner also has a great article on the proof system, its history, and technical details here.

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Brandy Daisy – Original Recipe & History

Brandy Daisy Cocktail

Brandy Daisy

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

1

servings
Calories

300

kcal
ABV

21%

Total time

3

minutes

Learn how to make a classic Brandy Daisy.

Ingredients

  • 1/3 oz Lemon Juice

  • 1 tsp Gum Syrup

  • 3 dashes Orange Liqueur

  • 1 tsp Gold Rum

  • 2 oz Brandy Daisy

  • 1.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water 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 and add the soda water.

Notes

Featured Video

The History Of The Daisy Style Cocktail.

The daisy was another early cocktail style emerging around the same time as the crusta and many other early standard sour cocktails. The Daisy is essentially a crusta with an ounce of soda water to cut the intensity and make the cocktail more refreshing. First appearing in the 1862 edition of the bartender’s guide by Jerry Thomas, The daisy is a beautiful cocktail if you find the standard sour is a bit too strong.

What Does The Brandy Daisy Taste Like?

The Brandy Daisy is a beautiful little cocktail that adds a bit of refreshing soda water to a delicious sour cocktail. The small amount of Orange Liqueur adds a pleasant orange flavor on top of the citrus. The primary flavor is still brandy, and the subtle flavors of the brandy shine through in this cocktail.

A Nice Brandy Taste Better In This Cocktail.

The most essential ingredient in this cocktail is the brandy you use. I don’t often use fine sipping spirits for cocktails. Still, the proportion of the other ingredients is so small that a nicer, more mellow brandy makes for a better-balanced drink where you can still appreciate the subtleties of a nicer brandy. The brandy daisy is a beautiful drink, but it’s not for everyone. If you love brandy and find the sidecar cocktail too sweet, this is the cocktail for you.

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Mint Julep – Classic Recipe & History

Mint Julep

Mint Julep

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 a classic Mint Julep as it was often made before the 1900s. This version is from the 1862 edition of the Bartenders guide but the mint julep similar to this had been used in medicine for hundreds of years.

Ingredients

  • 5 Spearmint Leaves

  • 1/2 oz Simple Syrup

  • 2 oz Brandy

  • 3 dashes Gold Rum

Directions

  • Add the simple syrup and mint to a tumbler glass.
  • Press the mint leaves into the syrup to infuse it with the mint’s flavor.
  • Fill the mixing glass with ice and add the base spirit.
  • Mix the drink for 20 – 30 seconds.
  • Fill your serving glass with crushed ice and strain the drink into the serving glass.
  • Garnish with a bouquet of mint and dust with powdered sugar.

Recipe Video

Notes

The History of Julep Cocktails And Their Ancient Origins.

The history of the Julep goes back to ancient Persia (modern-day Iran). Rosewater was thought to have health benefits, and the word for rosewater in old Persian is Gulab (gul=rose, ab=water). Gulab slowly made its way to the surrounding Arabic cultures, and over time, the word Gulab changed to Julāb, and it was used to describe any sweetened medicinal syrup. Julābs eventually traveled to western Europe and England; syrupy medicines are called Julaps or Julapums. By the mid-1700s, there were all kinds of julaps. Rosewater julap was called Julapum Rosatum and was used for treating Heart issues. Julapum tabaci was a tobacco-infused syrup for treating asthma, Julapum sedativum was opium syrup Julapum Stomachicum was a mint-infused syrup used to settle upset tummies. I found many kinds of other Julapums, but this is good enough. Also, most of what I found was written in Latin, and google translate can only do so much. A medical journal I found online from the 1750s calls for a Julapum Stomachicum to be a peppermint-infused sweetener mixed with sherry. What we today consider a mint julep emerges around the early 1800s. The British 1827 home medical book Oxford Night Caps refers to a mint julap as a mint syrup mixed with brandy that a parent can make to ease the upset tummy.

With its unique drinking culture, the mint julep took on a different identity in the United States. Mint juleps were dressed up and made fancy for saloon patrons looking to get buzzed. The oldest printed recipe for this saloon-style julep comes from Jerry Thomas’s 1862 edition of The Bar Tenders Guide. The formula is one table-spoonful of white pulverized sugar. And 2 1/2 tablespoonfuls of water and mix well with a spoon. 3 or 4 sprigs of fresh mint. 1 1/2 wine glass Cognac brandy, dash with Jamaica rum, and sprinkle white sugar on top. Jerry Thomas also has recipes for a gin julep, whiskey julep, a pineapple julep, pineapple syrup, and gin cocktail.

The mint julep stays a brandy cocktail for a very long time, and most bartenders and recipe books copy Jerry Thomas till around the late 1800s. Books in the late 1880s mention how the once-loved julep had fallen in favor of other more complex cocktails and is typically something only the older men order. Around this time, the mint julep recipe replaces brandy for bourbon. The first instance of this is in the 1888 book Bartender’s Manual by Theodore Proulx, where he has his recipe for a mint julep that uses bourbon instead of brandy. Whether this change is accidental or intentional, it would happen when the cocktail begins to fade from the bartender’s repertoire. As decades passed, the mint julep and whiskey julep merged till it just became standard to make a mint julep with whiskey.

Variations Of The Mint Julep.

This specific version is the whiskey julep variation of the mint julep. Had you ordered a mint julep in the 1800s, you would be given a brandy cocktail instead, but the whiskey variation is the most common one made today. All the other variations of the mint julep are almost entirely forgotten today, and almost everyone only knows of the mint julep. Jerry Thomas had recipes for a gin julep, whiskey Julep, pineapple julep, and a plain brandy julep. Harry Johnson added the Champagne Julep too in his 1882 book Harry Johnson’s Bartender’s Manual. An 1885 book called New guide for the hotel, bar, restaurant, butler, and chef by Bacchus has nine different Julep recipes. They are not worth listing here as they are all quite lousy.

Getting The Ice Right In A Julep.

I feel the most essential part of any julep is the crushed or shaved ice you will pack the cup with. This cocktail should have the spirit of a snow cone that tastes sweet of mint and booze, and the ice should be rounded over the rim. Otherwise, it comes across as old-fashioned if you don’t pack the cup with ice, and the julep should be more of a refreshing hot daytime summer drink and not a smoky old nighttime bar drink.

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Santa Cruz Sour – Classic Recipe & History

Santa Cruz Sour

Santa Cruz Sour

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

1

servings
Calories

183

kcal
ABV

25%

Total time

3

minutes

Learn how to make a classic Santa Cruz Sour.

Ingredients

  • 2/3 oz Lemon Juice

  • 1/2 oz Simple Syrup

  • 2 oz Gold 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

Featured Video

What Is The Difference Between The Rum Sour, Santa Cruz Sour, And The St. Croix Sour?

The rum sour, Santa Cruz sour, and St. Croix Sour are all the same drinks, and one name is not more correct than the other. Even though rum sour is the name used today, I went with the name Santa Cruz Sour because it’s the name used in the oldest cocktail book to reference it. The oldest name for this cocktail that I could find was Jerry Thomas’s Santa Cruz Sour in his 1862 edition of The Bartenders Guide. The reason he used that name was the island the very popular Cruzan rum used in the cocktail came from was St. Croix, but he used the original Spanish spelling of the island. Even into the early 1900s, the name of this cocktail was still the Santa Cruz Sour or the St. Croix Sour. St. Croix is the more modern French spelling of the island’s name, so some bartenders preferred to use that spelling instead of the older Spanish spelling. This cocktail wasn’t called the rum sour until around the 1930s when cocktails books began to group all sours as a general recipe. Most books say, “Sours are usually all prepared the same. The juice of half a lemon, one tablespoon of syrup, and 2 oz of any spirit. Gin, whiskey, brandy, rum, etc.”. The name Santa Cruz or St. Croix dropped, and the more generic term, rum sour, became common.

To Add Egg Whites Or Not To Add Egg Whites.

Historically speaking, if a cocktail was a simple sour, it did 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 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.

A Short History Of Sours.

While a 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, and one of these is the standard Sour cocktail of 2 oz base spirit, 1 oz citrus, and 1/2 oz simple syrup. This traditional recipe still has its roots in the overly sour medication, but by reducing the citrus by 1/3, you end up with a tastier product. Please enjoy this early rum sour pulled from the 1862 edition of the Bar-Tenders guide by Jerry Thomas.

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Milk Punch – Classic 1862 Recipe

Milk Punch Cocktail

Milk Punch

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

1

servings
Calories

335

kcal
ABV

22%

Total time

3

minutes

Learn how to make a classic Milk Punch.

Ingredients

  • 3 dashes Vanilla Extract

  • 1/2 oz Simple Syrup

  • 2 oz Cream

  • 1 oz Gold Rum

  • 2 oz Brandy

Directions

  • Combine all ingredients in the shaker and add crushed ice to the shaker.
  • Lightly shake the drink.
  • Pour the whole contents of the shaker into the glass.

Notes

Featured Video

Using Dairy In Cocktails.

So you may notice this is a milk punch, but the milk punch does not use milk. Mixing with dairy is a pain in the ass, and that’s because alcohol, like acid, causes milk protein to bind together and make cheese. What protects the protein from binding together is fat. Regular milk doesn’t have enough fat, so you will make curds and whey punch every time instead. The trick is to balance the higher ABVs with the correct fat percentage. This one comes in around 15%, and at that abv half & half works well. Something like a white Russian, which is 30%, needs heavy cream because that’s too much booze and would curdle half & half. If you use milk, you would need to add less alcohol and water it down some to hopefully not have it curdle.

On a side note, I experimented with making this with oat milk and almond milk, and it was ok. They tasted fine, but they lacked the creaminess of actual dairy. Kind of like substituting almond milk in coffee. It’s OK but not good. Also, this follows older recipes pretty closely, but I feel this is a superior version. One of the oldest ones I could find was Jerry Thomas’s version.

• 15mls/ tea spoon of sugar
• 60mls/ 2 ounces of brandy
• 30mls/ 1 ounce rum
• remainder of glass filled with milk and ice

I like booze, but it was too boozy and the milk curdled. I took the ingredients of most of the milk punches I found, increased the fat content, and decreased the booze by a 1/4, and that’s what this recipe is. It won’t curdle, and I think the parts are a better balance.

What Is The Difference Between Eggnog And Milk Punch

Eggnog and milk punch are similar drinks, but the main difference is eggnog is made with both dairy and eggs, and milk punch is only made with dairy. Adding an egg or not also changes how the drink is consumed. A milk punch is shaken and served right away with the intent that it is consumed right then and there. On the other hand, eggnog is typically stored and consumed over a more extended period. Eggs add a thicker texture to the drink, adding stability. Egg yolks are around 10 to 15% lecithin, a powerful emulsifier. Lecithin emulsifies fat, preventing it from binding together and forcing them to remain evenly suspended in a liquid. Egg yolks are also 20% fat and add around 4 to 5 grams of fat each. Fat will stabilize proteins and prevent them from denaturing in a highly alcoholic or acidic environment. What does this all mean? It means the milk in eggnog will not clump together and get cheesy. Eggnog can be prepared and placed in the fridge to develop flavors further. Days and even weeks later, it will still look the same. The same can not be said for a milk punch. Milk punch will start to curdle after a few minutes. So it’s a trade-off. Milk punch is thinner and not so heavy, but it must be consumed immediately. Eggnog is a richer, thicker drink, but it has a long shelf life.

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Gin Julep – Classic Recipe & History

Gin Julep

Gin Julep

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

1

servings
Calories

301

kcal
ABV

28%

Total time

3

minutes

Classic 1860s Gin Julep recipe from the Bartender’s Guide by Jerry Thomas

Ingredients

  • 5 Mint Leaves

  • 1/2 oz Simple Syrup

  • 2 oz Genever

  • 2 dashes Gold Rum

Directions

  • Add the simple syrup and mint to a tumbler glass. 
  • Press the mint leaves into the syrup to infuse it with the mint’s flavor.
  • Fill the glass to the top with crushed ice and stir. 
  • Pour the base spirit over the crushed ice into the serving glass.
  • Give the drink a couple turns to mix and dash the top with rum.

Notes

Featured Video

The History of Julep Cocktails And Their Ancient Origins.

The history of the Julep goes back to ancient Persia (modern-day Iran). Rosewater was thought to have health benefits, and the word for rosewater in old Persian is Gulab (gul=rose, ab=water). Gulab slowly made its way to the surrounding Arabic cultures, and over time, the word Gulab changed to Julāb, and it was used to describe any sweetened medicinal syrup. Julābs eventually traveled to western Europe and England; syrupy medicines are called Julaps or Julapums. By the mid-1700s, there were all kinds of julaps. Rosewater julap was called Julapum Rosatum and was used for treating Heart issues. Julapum tabaci was a tobacco-infused syrup for treating asthma, Julapum sedativum was opium syrup Julapum Stomachicum was a mint-infused syrup used to settle upset tummies. I found many kinds of other Julapums, but this is good enough. Also, most of what I found was written in Latin, and google translate can only do so much. A medical journal I found online from the 1750s calls for a Julapum Stomachicum to be a peppermint-infused sweetener mixed with sherry. What we today consider a mint julep emerges around the early 1800s. The British 1827 home medical book Oxford Night Caps refers to a mint julap as a mint syrup mixed with brandy that a parent can make to ease the upset tummy.

With its unique drinking culture, the mint julep took on a different identity in the United States. Mint juleps were dressed up and made fancy for saloon patrons looking to get buzzed. The oldest printed recipe for this saloon-style julep comes from Jerry Thomas’s 1862 edition of The Bar Tenders Guide. The formula is one table-spoonful of white pulverized sugar. And 2 1/2 tablespoonfuls of water and mix well with a spoon. 3 or 4 sprigs of fresh mint. 1 1/2 wine glass Cognac brandy, dash with Jamaica rum, and sprinkle white sugar on top. Jerry Thomas also has recipes for a gin julep, whiskey julep, a pineapple julep, pineapple syrup, and gin cocktail.

The mint julep stays a brandy cocktail for a very long time, and most bartenders and recipe books copy Jerry Thomas till around the late 1800s. Books in the late 1880s mention how the once-loved julep had fallen in favor of other more complex cocktails and is typically something only the older men order. Around this time, the mint julep recipe replaces brandy for bourbon. The first instance of this is in the 1888 book Bartender’s Manual by Theodore Proulx, where he has his recipe for a mint julep that uses bourbon instead of brandy. Whether this change is accidental or intentional, it would happen when the cocktail begins to fade from the bartender’s repertoire. As decades passed, the mint julep and whiskey julep merged till it just became standard to make a mint julep with whiskey.

Variations Of The Mint Julep.

This specific version is the whiskey julep variation of the mint julep. Had you ordered a mint julep in the 1800s, you would be given a brandy cocktail instead, but the whiskey variation is the most common one made today. All the other variations of the mint julep are almost entirely forgotten today, and almost everyone only knows of the mint julep. Jerry Thomas had recipes for a gin julep, whiskey Julep, pineapple julep, and a plain brandy julep. Harry Johnson added the Champagne Julep too in his 1882 book Harry Johnson’s Bartender’s Manual. An 1885 book called New guide for the hotel, bar, restaurant, butler, and chef by Bacchus has nine different Julep recipes. They are not worth listing here as they are all quite lousy.

Getting The Ice Right In A Julep.

I feel the most essential part of any julep is the crushed or shaved ice you will pack the cup with. This cocktail should have the spirit of a snow cone that tastes sweet of mint and booze, and the ice should be rounded over the rim. Otherwise, it comes across as old-fashioned if you don’t pack the cup with ice, and the julep should be more of a refreshing hot daytime summer drink and not a smoky old nighttime bar drink.

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Cuba Libre – Classic Recipe & History

Cuba Libre

Cuba Libre

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

1

servings
Calories

182

kcal
ABV

10%

Total time

3

minutes

Learn how to make a classic Cuba Libre.

Ingredients

  • 1/2 oz Lime Juice

  • 1.5 oz Gold Rum

  • 4-5 oz Coca-Cola

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

Featured Video

The History Of The Cuba Libre.

The Cuban Libre’s common origin story was invented in late 1800 during the Spanish-American War of 1898. John Pemberton sold his rights to Coca-Cola in 1896, and within a few years, Coke was one of the most popular Sodas in the United States. Who knows, but two years is very little time for a soft drink to travel internationally. What we know is the first published work to mention the Cuba Libre cocktail that I could find comes from the 1928 book “When It’s Cocktail Time in Cuba” by Basil Woon. He doesn’t provide a recipe, but he mentions it by name. The first cocktail book to publish a Cuba Libre recipe is the 1935 Waldorf-Astoria Bar Book.

What is interesting is the Cuba libre is not mentioned in a single Cuban cocktail book or cookbook till 1939. A 1931 Cookbook called “Cuban Cookery” by Blanche de Baralt does not mention it. She provides a very insightful history of drinking culture in Cuba with many drink recipes and the most likely true origin of the Daiquiri. Both the early Bar La Florida and Sloppy Joe’s Books do not mention the Cuba Libre. Not till the 1939 Sloppy Joe’s book that any Cuban publication even says it. Bar La Florida never published a Cuba Libre recipe. So the timeline of it is a little weird. It existed in the late 1920s and was known by many American bartenders by the mid-1930s; it was not written down in its country of origin until the late 1930s. Not quite sure what to make of that, and I don’t want to infer too much blindly. Who knows, It could mean nothing.

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Rum Swizzle – Classic Recipe & History

Rum Swizzle

Rum Swizzle

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

1

servings
Calories

225

kcal
ABV

14%

Total time

3

minutes

Learn how to make a Rum Swizzle.

Ingredients

  • 1/2 oz Lime Juice

  • 1 tsp Simple Syrup

  • 2 dashes Angostura Bitters

  • 2 oz White Rum

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Swizzle the cocktail for 20 – 30 seconds to properly mix, chill and dilute the drink. If you do not have a swizzle stick then simply shake the drink.

Notes

Featured Video

The History Of The Rum Swizzle

Swizzles originated in the West Indies to mix drinks and function in a similar way to a wire whisk. A Swizzle stick is a branch from a swizzle bush whose larger branches have 4 or 5 smaller branches forking off the end. These larger branches are cut off, and smaller branches are trimmed to form a kind of propeller on the end. The propeller end is placed in the drink, and the stick is rapidly twirled between the palms to mix any drink. Trader Vic’s 1948 and 1972 Bartenders Guide states that every drink in the west indies is swizzled, even chocolate milk. Most swizzle cocktails are rum-based since Rum is the most prominent spirit in the Caribbean. It also means that there is no single canon rum swizzle recipe. There are as many rum swizzle recipes as bartenders in the West Indies.

You don’t have to have a swizzle stick to make a rum swizzle. A shaker will work just fine (better, actually). If you really want to recreate the swizzle experience but don’t want to spend $20 on a metal or wooden swizzle stick, then a mini wire whisk works too, and that only costs $3. Definitely the most niche, rarely used, and easily substituted with other mixing devices.

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Acapulco – Original Recipe & History

Acapulco

Acapulco Cocktail

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

1

servings
Calories

249

kcal
ABV

13%

Total time

3

minutes

Learn how to make an Acapulco cocktail.

Ingredients

  • 2 oz Pineapple Juice

  • 1 oz Grapefruit Juice

  • 1 oz Cream of Coconut

  • 1 oz Gold Rum

  • 1 oz Reposado Tequila

Directions

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

Notes

Featured Video

The History Of The Acapulco Cocktail.

I always found the Acapulco Cocktail to be a strange cocktail. Most everyone I knew said it came from Mexico, but the drink seemed very tiki-like to me and not like something that would come from Mexico. After a bit of looking around and researching, I was able to locate it in the 1972 edition of the Trader Vic’s Cocktail Guide. This appears to be the oldest known recipe for the Acapulco cocktail, and it makes sense that Trader Vic invented it. The proportions, ingredients, and exotic association scream tiki to me. This is a fantastic cocktail and one you should try.

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Between The Sheets – Original Recipe

Between The Sheets

Between the Sheets

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

1

servings
Calories

220

kcal
ABV

37%

Total time

3

minutes

Learn how to make the amazing between the sheets cocktail from the 1934 Savoy Cocktail book.

Ingredients

  • 1 tsp

  • Lemon Juice
  • 1 oz

  • Orange Liqueur
  • 1 oz

  • Gold Rum
  • 1 oz

  • Brandy

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

What Does The Between The Sheets Taste Like?

This is hard to describe, but The Between the Sheets tastes like a boozier, sweeter, almost all alcohol version of a sidecar. The rum, brandy, and orange liqueur balance out well for a sweet while still potent cocktail, and the small amount of lemon juice provides citrus flavor without the acidity. If you like the taste of the sidecar and enjoy drinking Manhattans or an old fashioned, you should give this one a try too.

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.

Recipe Resources

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