Shirley Temple – History & Recipe

Shirley Temple
Advertisements

Shirley Temple

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

1

servings
Calories

200

kcal
Total time

3

minutes

Learn how to make a old fashion Shirley Temple

Ingredients

  • 1 oz Grenadine

  • 8 oz Ginger Ale

Directions

  • Technique: Saxe Soda Shake
  • Add syrup to a cocktail shaker.
  • Add one small ice cube to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup without a strainer into a collins glass.
  • Slowly pour the ginger ale down into the top of the drink. This will build both body and a foam head.

Featured Video

The History Of The Shirley Temple Drink.

The Shirley Temple was a very difficult drink to research, and I could not find any mention of it in magazines, books, or even newspapers until 1957. By the 1960s, the drink seems to be firmly named Shirley Temple, and many magazines and books mention it by name. In the October 25, 1957 issue of the Milford Chronicle from Delaware, an article by Elaine Dickerson mentions taking young girls (7 years old or so) to tour an Air Force base and bringing them to the Base’s Officer’s Club to get Shirley Temples. The author explains it is a ginger ale drink with fruit flavor added. Most mentions of the Shirley Temple from the 1960s described it as a drink made of Grenadine and either ginger ale, sprite, or lemonade. A 1961 book called “Where Shall We Take the Kids” says the drink used to be called a Davy Crockett, but I cannot find any other source that calls it this. This book also says the Shirley temple is made with pineapple, cherry, and orange juice.

With all the different recipes and the fact that I could only find the name linked to the drink in the late 1950s, I instead researched these combinations of ingredients. I found the Shirley Temple resembles temperance-era Grenadine Punches from the 1920s. Many of the non-alcoholic Grenadine Punch recipes from that time were mixtures of grenadine and sprite with fruit, grenadine and ginger ale with cherries, or grenadine mixed with pineapple juice, soda, and fruit. This primarily lines up with the various Shirley Temple recipes of the 1960s and a quick google search today shows that everything has stayed the same. Most modern recipes are grenadine and ginger ale, but many use sprite too. I even found a few that add pineapple and other juices. I wasn’t alive during the 1920s to 1960s, nor can I find anything that states the Shirley Temple is a temperance-era grenadine punch, but it seems like it was to me based on the similarity of the recipes. Who knows when or why the drink was named after the famous 1930s child actress? But if made with care, it is a delicious soda and one I loved as a child.

How To Get A Nice Foam On Your Sodas.

While the Shirley Temple is not from the 1800s, it was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my grenadine recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Planters Punch #3 – Trader Vic’s 1972 Recipe

Planters Punch 3
Advertisements

Planter’s Punch – 1972 Recipe

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

1

servings
Calories

161

kcal
ABV

13%

Total time

3

minutes

Make Trader Vic’s 1970s Planters Punch

Ingredients

  • 1/2 oz Lime Juice

  • 1 oz Lemon Juice

  • 1 tsp Dark Simple Syrup

  • 1 tsp Grenadine

  • 2 oz Gold Rum

  • 2 oz Soda Water

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients, except for the soda water, into a shaker with crushed ice.
  • Vigorously shake the shaker for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Top the drink off with soda water.

Featured Video

The History Of The Planter’s Punch.

The truth is, no one alive knows the origins of this cocktail, and every best guess of its origin is just the best guess. The issue I have struggled with (and I’m sure many other drink writers have, too) is hoping to find that one true origin story. There are two common origins to the Planter’s Punch that get tossed around:

  1. Mid 1800s Jamaica.
  2. The Old Planter’s Hotel in Charleston, SC.

Had I been asked ten years ago, I would have pushed the hotel idea; then, I pivoted to the Jamaica one. Now I kinda say to hell with it; there seems to be a planter’s punch for every island in the Caribbean, with neither more “authentic” than the other. But the different significant versions are worth exploring. After much reading, I have concluded that every place that had a plantation probably had a version of the planter’s punch.

Trader Vic’s 1972 Planter’s Punch Recipe.

I include this one because it’s pretty on point. Like the others, it has a citrus, syrup (including grenadine), and rum. But something Victor Bergeron brought back that most other versions lack, but classic punches have water. Also, in his 1972 book, he has a special section for this cocktail where he includes six different recipes and says there is no such thing as a proper Planter’s punch. He mentions people coming into the bar trying to educate him on what makes an authentic Planter’s Punch. Each one is different, and Vic lays out that there is a Planter’s Punch for every island in the Caribbean.

  • 1/2 oz (15 mLs) Lime Juice
  • 1 Barspoon (5 mLs) Dark Simple Syrup
  • 1 Barspoon (5 mLs) Grenadine
  • 1 oz (30 mLs) Lemon Juice
  • 2 oz (60 mLs) Gold Rum
  • 2 oz (60 mLs) Soda Water

Why Are There So Many Planter’s Punch Recipes?

I include all these because they are all delicious, and one is not more authentic than the others. The oldest known recipe may be the Fun magazine recipe, but there is no certainty that it is even the original. There are more versions of this cocktail than I have included here, and they are all different and good. So don’t let anyone tell you your recipe is wrong because there is no right way to make the drink.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Planters Punch #2 – 1933 Cuban Recipe

Planters Punch 2
Advertisements

Planter’s Punch – 1933 Recipe

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

1

servings
Calories

154

kcal
ABV

30%

Total time

3

minutes

Make a Cuban style planter’s punch

Ingredients

  • 1/2 oz Lemon Juice

  • 1 barspoon Grenadine

  • 1 barspoon Orange Liqueur

  • 2 oz Gold Rum

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.

Featured Video

The History Of The Planter’s Punch.

The truth is, no one alive knows the origins of this cocktail, and every best guess of its origin is just the best guess. The issue I have struggled with (and I’m sure many other drink writers have, too) is hoping to find that one true origin story. There are two common origins to the Planter’s Punch that get tossed around:

  1. Mid 1800s Jamaica.
  2. The Old Planter’s Hotel in Charleston, SC.

Had I been asked ten years ago, I would have pushed the hotel idea; then, I pivoted to the Jamaica one. Now I kinda say to hell with it; there seems to be a planter’s punch for every island in the Caribbean, with neither more “authentic” than the other. But the different significant versions are worth exploring. After much reading, I have concluded that every place that had a plantation probably had a version of the planter’s punch.

Bar La Florida’s 1933 Planter’s Punch Recipe.

The Cuban versions are the first recipes I can find where grenadine is used, and it more closely resembles the Planter’s punch most people think of. Also, both Bar La Florida and Sloppy Joes have the same ingredients, but the recipe’s proportions vary a bit so I would consider this type the overall Cuban version of the planter’s punch. Bar La Florida’s seems a bit sweeter, and that’s the one I’m printing here.

  • 1/2 oz (15 mLs) Lemon Juice
  • 1 Barspoon (5 mLs) Orange Liqueur
  • 1 Barspoon (5 mLs) Grenadine
  • 2 oz (60 mLs) Gold Rum

Why Are There So Many Planter’s Punch Recipes?

I include all these because they are all delicious, and one is not more authentic than the others. The oldest known recipe may be the Fun magazine recipe, but there is no certainty that it is even the original. There are more versions of this cocktail than I have included here, and they are all different and good. So don’t let anyone tell you your recipe is wrong because there is no right way to make the drink.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Picon Punch – Modern Variation

Picon Punch Strong
Advertisements

Picon Punch (Strong Recipe)

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

1

servings
Calories

227

kcal
ABV

23%

Total time

3

minutes

Learn how to make the a Picon Punch Strong.

Ingredients

  • 1/2 oz Grenadine

  • 2 oz Amer Picon

  • 2/3 oz Brandy

  • 1 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Top with soda water.

Notes

Featured Video

The History Of The Picon Punch.

If you have not heard of this, it’s not surprising. It’s primarily made in the western side of the United States and is popular in parts of California and Nevada with large Basque immigrant populations. If you go to Basque areas in northern Spain, they will have no idea what this is. Most of the histories I have found on this credit its creation to the Noriega Hotel in Bakersfield, California. Although I think that was more just a story used by the hotel. The earliest printed reference of the Picon Punch is from the 1900 book “Cocktail Boothby’s American Bartender” by William Boothby of San Francisco, California. It’s the first recipe listed in “miscellaneous and unclassified drinks” and is called an Amer Picon. The drink is labeled as already being a popular beverage in France, and that makes a lot more sense to me than it was invented in Bakersfield, California, during the end of the 19th century. The part I found most difficult to imagine was that a small hotel in Bakersfield was using grenadine before 1900.

The most popular red fruit syrup in the US before 1900 was raspberry syrup. William Boothby was the first American bartender to print recipes using grenadine. Grenadine first started being used in France and England around 1890; in his 1891 edition of the book, the Amer Picon cocktail does not use grenadine but orgeat. The change from orgeat to grenadine makes sense, too, with grenadine’s explosive popularity in France during that decade. Check out my grenadine article for its history and use in cocktails.

The hotel was founded in 1893, so that would have given them plenty of time to use Amer Picon before it stopped being imported to the US in 1920, but I don’t buy that it was invented there. The use of grenadine and references to its recipe many years before its origin story says it was created point to it being traditionally a French cocktail.

This is not the classic Picon Punch, but a strong variation served without ice in a cocktail glass. Both the traditional and this version are delicious, but they have different intents. This strong version transforms the refreshing Picon Punch into a classic-style cocktail.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Grenadine – Traditional Recipe

Grenadine
Advertisements
Quick Step-By-Step Grenadine Recipe Video

Grenadine – Pomegranate Syrup

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

10

servings
Calories

150

kcal
Total time

10

minutes

A simple easy grenadine recipe for cocktails.

Ingredients

  • 2 cups White Sugar

  • 1.5 cups Pomegranate Juice

  • 1 oz Orange Blossom Water

  • Optional Ingredient
  • 1/2 tsp Citric Acid (Flavor Enhancer)

  • 2 tsp Lecithin Powder (Foaming Agent)

Directions

  • Combine sugar and pomegranate juice in a stove top pot and bring to a light simmer.
  • Stir till the sugar is fully dissolved and let the syrup simmer 5 minutes or till it has thickened a little. This give the syrup a more velvety texture and lets the flavors caramelize, giving the syrup a deeper more develop flavor.
  • Remove the grenadine from the heat and while still warm add the cream of tartar and stir to combine. Let it cool and then stir in orange blossom water. Optionally add the citric acid and moistened lecithin.
  • Bottle and refrigerate.

Recipe Video

What Is Grenadine?

Grenadine is a simple pomegranate syrup, and it originated in Persia (modern-day Iran), where it is called Rob-e-anar and is a traditional ingredient in some Persian dishes. In Persian cooking, it is boiled down to a molasses-like thickness, but when used in cocktails, the thinner syrup viscosity mixes easier. The word grenadine comes from the French word for pomegranate, grenade. During the 19th century, pomegranate syrup was mainly unknown in the United States, yet syrups made from raspberries and strawberries were much more common in drinks. Grenadine starts to get popular as a cocktail ingredient in the US around the 20th century. Some of the first grenadine cocktails appear in George Kappeler’s (Of the New York’s Holland House Hotel) 1895 Modern American Drinks and Louis Fouquet’s 1896 Bariana. Grenadine most likely started as a European syrup that quickly made its way to the United States and by the 1910s became a much more common syrup in mixed drinks. It’s around this time that cocktails like the Jack rose and ward 8 come about. Regional variations of some drinks still exist, though; these result from Americans having a long history of using raspberry or strawberry syrups. For example, the rose cocktail in American cocktail books often used raspberry syrup, and English cocktail books used grenadine. Another example is the clover club cocktail, wherein the United States is made with raspberry syrup, but in English books like the savoy, it’s made with grenadine.

Should You Buy Grenadine Or Make It?

Always make your own syrups unless it’s gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make, but it is just a pain in the butt and tonic I would never make from scratch. Grenadine is super easy to make, cheap to make and results in a much better product. The recipe below is a standard grenadine recipe, but an ounce of pomegranate molasses adds richness to the syrup.

If you don’t have orange blossom water, that’s fine, but it adds a fantastic flavor and aroma to the syrup. Its importance shouldn’t be understated, but don’t let not having it keep you from making your own. Pomegranate juice and sugar are good, but it is traditional to add orange blossom water. Remember, grenadine originated from the Middle East as a culinary ingredient, and orange blossom water is also a common ingredient in Persian cooking. If you want to make a grenadine that tastes similar to what early French and English mixologists were using, add a little orange blossom water. If middle eastern markets are not common in your area, order them online. It’s worth it.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Picon Punch – Classic Recipe & History

Picon Punch
Advertisements

Picon Punch (Classic Recipe)

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

1

servings
Calories

227

kcal
ABV

15%

Total time

3

minutes

Learn how to make the a Picon Punch.

Ingredients

  • 1/2 oz Grenadine

  • 2 oz Amer Picon

  • 2 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass with ice.
  • Top with soda water.

Notes

Featured Video

The History Of The Picon Punch.

If you have not heard of this, it’s not surprising. It’s primarily made in the western side of the United States and is popular in parts of California and Nevada with large Basque immigrant populations. If you go to Basque areas in northern Spain, they will have no idea what this is. Most of the histories I have found on this credit its creation to the Noriega Hotel in Bakersfield, California. Although I think that was more just a story used by the hotel. The earliest printed reference of the Picon Punch is from the 1900 book “Cocktail Boothby’s American Bartender” by William Boothby of San Francisco, California. It’s the first recipe listed in “miscellaneous and unclassified drinks” and is called an Amer Picon. The drink is labeled as already being a popular beverage in France, and that makes a lot more sense to me than it was invented in Bakersfield, California, during the end of the 19th century. The part I found most difficult to imagine was that a small hotel in Bakersfield was using grenadine before 1900.

The most popular red fruit syrup in the US before 1900 was raspberry syrup. William Boothby was the first American bartender to print recipes using grenadine. Grenadine first started being used in France and England around 1890; in his 1891 edition of the book, the Amer Picon cocktail does not use grenadine but orgeat. The change from orgeat to grenadine makes sense, too, with grenadine’s explosive popularity in France during that decade. Check out my grenadine article for its history and use in cocktails.

The hotel was founded in 1893, so that would have given them plenty of time to use Amer Picon before it stopped being imported to the US in 1920, but I don’t buy that it was invented there. The use of grenadine and references to its recipe many years before its origin story says it was created point to it being traditionally a French cocktail.

What Does The Picon Punch Taste Like?

This is a refreshing, lightly sweet, fruity, and herbal cocktail. It’s a lot of flavors that don’t sound like they should work together, but they do. It’s like an herbal pomegranate flavored soda, but it’s hard to describe and is one you need to try. While the garnish can be essential in cocktails (Some are purely decorative), it is necessary for this cocktail. The lemon oil on top took this cocktail from being just ok to being good. Also, the Aperitif you use makes a huge difference so get one you like to drink straight. I used Amaro Nonino, which turned out great, but Amaro Nonino is pretty pricey, so if you want another one, give that a try.

A substitute aperitif has to be used because Amer Picon is not imported into the US and has not been since prohibition. Also, Amer Picon isn’t made the same today as during the turn of the century. The alcohol content is different, and so is the flavor. It used to be around 40% abv, and today it’s 18%, and the taste has been updated for modern palates, so it’s an entirely different drink other than the name. You’ll never be able to recreate this drink in its original form completely, so find a bittersweet/orangey aperitif you like.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Planter’s Punch #4 – Modern 1984 Recipe

Planter's Punch Cocktail
Advertisements

Planter’s Punch – Planters Inn 1984 Recipe

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

1

servings
Calories

147

kcal
ABV

16%

Total time

3

minutes

Learn how to make the a Planter’s Punch.

Ingredients

  • 1 oz Orange Juice

  • 1 oz Pineapple Juice

  • 1 tsp Grenadine

  • 1.5 oz Black Rum

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Garnish:
  • Mint bouquet

Notes

Featured Video

The History Of The Planter’s Punch.

The truth is, no one alive knows the origins of this cocktail, and every best guess of its origin is just the best guess. The issue I have struggled with (and I’m sure many other drink writers have, too) is hoping to find that one true origin story. There are two common origins to the Planter’s Punch that get tossed around:

  1. Mid 1800s Jamaica.
  2. The Old Planter’s Hotel in Charleston, SC.

Had I been asked ten years ago, I would have pushed the hotel idea; then, I pivoted to the Jamaica one. Now I kinda say to hell with it; there seems to be a planter’s punch for every island in the Caribbean, with neither more “authentic” than the other. But the different significant versions are worth exploring. After much reading, I have concluded that every place that had a plantation probably had a version of the planter’s punch.

Planter’s Hotel 1984 Planter’s Punch Recipe.

The original Planter’s Hotel opened in 1809 and was mostly destroyed during the civil war. It did reopen but not as the elite southern hotel it once was. It eventually closed around the turn of the 20th century. The present-day Planter’s Hotel opened in 1984. Not to say the original hotel didn’t have a version of the planter’s punch, but there is no way they invented what we currently consider a planter’s punch. The issue here is that grenadine (A common ingredient in most planter’s punch recipes) didn’t begin to be used in cocktails until the turn of the 20th century. The earliest printed recipe with grenadine was in George Kappeler’s “Modern American Drinks,” published in 1895. Also, there is no known evidence of the original hotel having a house punch recipe. So this recipe is the present-day Planter’s Inn recipe from the 80s, But not to knock them too much, they have one of my favorite versions of this drink.

  • 1 oz (30 mLs) Orange Juice
  • 1 oz (30 mLs) Pineapple Juice
  • 1 Barspoon (5 mLs) Grenadine
  • 1 1/2 oz (45 mLs) Black Rum

Why Are There So Many Planter’s Punch Recipes?

I include all these because they are all delicious, and one is not more authentic than the others. The oldest known recipe may be the Fun magazine recipe, but there is no certainty that it is even the original. There are more versions of this cocktail than I have included here, and they are all different and good. So don’t let anyone tell you your recipe is wrong because there is no right way to make the drink.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Jack Rose – Classic Recipe & History

Jack Rose
Advertisements
Quick Step-By-Step Jack Rose Recipe Video

Jack Rose

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

1

servings
Calories

181

kcal
ABV

25%

Total time

3

minutes

Learn how to make the a Jack Rose.

Ingredients

  • 1 oz Lime Juice

  • 1 oz Grenadine

  • 2 oz Apple Brandy

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Garnish:
  • Lemon peel

Recipe Video

Notes

The Many Recipes Of The Jack Rose

There seem to be as many recipes for the Jack Rose as there are cocktail books. The Ensslin recipe is equal parts lime juice, grenadine, and apple brandy. The McElhone recipe includes dry and sweet vemouth with orange juice. Another book uses grapefruit juice, and others have gin. Long story short no two recipes are the same except for the Waldorf-Astoria’s recipe and Savoy’s recipe. While not exactly the same they use the same ingredients and almost the same proportions. Waldorf-Astoria’s recipe has maybe 1/3 oz more grenadine but thats the only difference. Both of those bars recipes were top notch and their similarity is why I am going with their recipes. Also their recipes are the ones later cocktail books will continue to use too.

out of all the jack rose recipes i have tied the Waldorf-Astroia and Savoy recipes are my favorite. The Waldorf-Astoria recipe reminds me of daiquiri. It has the same proportions and sweet to sour ratio as a daiquiri. The Savoy one reminds me of a normal whiskey sour. It is a bit more sour than sweet and fresher and lighter in flavor than the Waldorf-Astoria recipe. The attached recipe is the Waldorf-Astoria but for reference the Savoy recipe is 1/2 oz grenadine, 1 oz lime juice, 2 oz apple brandy, while the Waldorf-Astoria recipe is 1 oz grenadine, 1 oz lime juice, and 2 oz apple brandy. Both are fantastic.

The Most Important Ingredient In A Jack Rose.

The most important ingredient in a jack rose is the grenadine. A good grenadine will make all the difference in this cocktail. unfortuantly most store bought Grenadines are not that great. They tend to be more sweet than flavorful; Just sugar water with red color. Luckly its easy to make your own amazing grenadine for not much more than the cost of a budget store bought one. A liter of finest call grenadine is around $6, A 2 liter bottle of pure pomegranate juice is maybe $10, a 4 pound bag of sugar is $7 and orange blossom wate is $3. So for $10 a liter, and 10 minutes of cook time, you can have amazing grenadine. Some top shelf store bought Grenadines can go for $15 for 8 oz. To put that in perspective thats $60 a liter. Grenadine is very easy to make, check out my article on how to make it, and it will make all the difference in a great jack rose.

What Is Grenadine?

Grenadine is a simple pomegranate syrup, and it originated in Persia (modern-day Iran), where it is called Rob-e-anar and is a traditional ingredient in some Persian dishes. In Persian cooking, it is boiled down to a molasses-like thickness, but when used in cocktails, the thinner syrup viscosity mixes easier. The word grenadine comes from the French word for pomegranate, grenade. During the 19th century, pomegranate syrup was mainly unknown in the United States, yet syrups made from raspberries and strawberries were much more common in drinks. Grenadine starts to get popular as a cocktail ingredient in the US around the 20th century. Some of the first grenadine cocktails appear in George Kappeler’s (Of the New York’s Holland House Hotel) 1895 Modern American Drinks and Louis Fouquet’s 1896 Bariana. Grenadine most likely started as a European syrup that quickly made its way to the United States and by the 1910s became a much more common syrup in mixed drinks. It’s around this time that cocktails like the Jack rose and ward 8 come about. Regional variations of some drinks still exist, though; these result from Americans having a long history of using raspberry or strawberry syrups. For example, the rose cocktail in American cocktail books often used raspberry syrup, and English cocktail books used grenadine. Another example is the clover club cocktail, wherein the United States is made with raspberry syrup, but in English books like the savoy, it’s made with grenadine.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Tequila Sunrise – Classic Trident Recipe

Tequila Sunrise Cocktail
Advertisements

Tequila Sunrise

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

1

servings
Calories

405

kcal
ABV

10%

Total time

3

minutes

Learn how to make the 1970s Trident restaurant version of the Tequila Sunrise.

Ingredients

  • 2 oz Silver Tequila

  • 6 oz Orange Juice

  • 1 oz Grenadine

Directions

  • Technique: Build In Glass
  • Pour chilled orange juice and tequila into a glass.
  • tir the orange juice and tequila together to mix it.
  • Slowly pour the grenadine in so it settles on the bottom.

Notes

Featured Video

The History Of The Tequila Sunrise.

The Original tequila sunrise is commonly believed to be invented by Gene Sulit in the 1930s at the Baltimore Hotel in Pheonix, Arizona. The Original Baltimore Hotel recipe is 2/3 oz lime juice, 2/3 oz creme de Cassis, 1.5 oz silver tequila in a glass with ice and topped off with soda water.

The more common present-day recipe was invented in the early 1970s by Bob Lozoff while working at the Trident restaurant in Sausalito, California. In an ad for Jose Cuervo, bob stated the tequila sunrise was too complicated for them to make, so they made their own variation of tequila, orange juice, and grenadine. They chose to call this new drink the tequila sunrise instead. The Rolling Stones hosted a private party at the Trident and apparently fell in love with the drink. Interest in this version of the tequila sunrise grew out of the Rolling Stones’ popularity, and they’re requesting for a tequila sunrise made this specific way.

What Does The Tequila Sunrise Taste Like?

The Bob Lozoff version of the tequila sunrise taste like a slightly sweeter, fruitier screwdriver. It’s an improvement on the standard screwdriver, a pretty one-dimensional drink. The tequila sunrise makes for a good brunch cocktail. I won’t say it’s a great drink, but it’s not bad. Aesthetically it is better than it tastes.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Scoff-Law | Original Recipe & History

Scofflaw Cocktail
Advertisements

Scoff-law

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

1

servings
Calories

244

kcal
ABV

22%

Total time

3

minutes

Learn how to make a classic Scoff-law Cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Grenadine

  • 1 dash Orange Bitters

  • 1 oz Dry Vermouth

  • 1 oz Rye Whiskey

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.

Notes

Featured Video

History Of The Scoff-Law

The earliest recipe for the Scoff-Law (or just Scofflaw) I can find comes from the 1927 book “Barflies and Cocktails” by Harry McElhone. McElhone credits a bartender named Jock at Harry’s New York Bar in Paris for inventing the drink. The cocktail was named after the prohibition term “Scoff-Law,” which at the time meant anyone who illegally drank—ignoring the laws against alcohol consumption. The term is still used today to indicate someone who scoffs at the laws and intentionally breaks them. The book Barflies and Cocktails cited an article from the Chicago Tribune on January 27, 1924.

“Hardly has Boston added to the Gaiety of Nations by adding to Webster’s Dictionary the opprobrious term of “scoff-law” to indicate the chap who indicts the bootlegger, when Paris comes back with a “wet answer” — Jock, the genial bartender of Harry’s New York Bar, yesterday invented the Scoff-law Cocktail, and it has already become exceedingly popular among American prohibition dodgers.”

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements