Avenue – Classic Recipe

Avenue Cocktail

Avenue Cocktail

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

1

servings
Calories

190

kcal
ABV

26%

Total time

3

minutes

Learn how to make a classic Avenue cocktail.

Ingredients

  • 1 oz

  • Passion Fruit Juice
  • 1 tsp

  • Grenadine
  • 1 tsp

  • Orange Liqueur
  • 1 oz

  • Scotch
  • 1 oz Brandy

Directions

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

Notes

Featured Video

The History Of The Avenue Cocktail.

The Avenue Cocktail was first written in London’s 1937 Royal Cafe Cocktail Book. The Author, William Tarling, is credited for creating this fantastic cocktail and many other more famous ones. The first written recipe for the margarita is from the Royal Cafe Cocktail Book. Whether he is the actual creator of the margarita is up for debate, but he is recognized as the creator of the Avenue cocktail.

What Does The Avenue Taste Like?

The Avenue is a beautiful cocktail that is both strong and balanced. The gentler mix of brandy and scotch blends well with the Passion fruit, pomegranate, and orange flavors and creates an almost European tropical cocktail. William Tarling used lesser-known and exotic ingredients, and the Avenue Cocktail displays that. At 60 mLs of the European spirit and 40 mLs of exotic tropical flavors, the Avenue has one foot in Europe and one foot in the exotic. Unfortunately, this isn’t something you can order at any bar. Most bars, even high-end ones, have probably never made this before, and passion fruit juice is not a commonly held ingredient. If you want to order this out, you will first need to ask if the bar has passion fruit juice, and if they do,eed to you will also n give them the recipe. This will most likely be one you make for yourself and friends at home.

William Tarling’s Cafe Royal Book And Its Influences.

Cafe Royal is 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 create most of the recipes in Cafe Royal; he was 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 says he combed through more than 4000 recipes to find the best and most original ones from around England. This book is a monster, and sadly ordinary 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 its single 1937 edition. The book was created and sold as a fundraising item for the UKBG healthcare benefit and Cafe Royal sports 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. He positioned the Cafe Royal Bar as more edgy and experimental in its recipes compared to other more traditional bars like The American Bar at the Savoy Hotel. Cafe Royal was an early pioneer in Tequila, mezcal, and vodka cocktails mixed with exotic fruit juices. Tequila and Vodka cocktails don’t start becoming more common till the 1940s with the Moscow mule and the margarita. It’s easy to argue that the margarita was invented at the Cafe Royal in the early 1930s as their picador cocktail. In the book’s 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; it’s 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.

Balancing The Flavors Of This Cocktail.

The most essential ingredient in the Avenue is both brandy and scotch. This is a very mellow drink, and a smoother brandy and scotch balance the drink well. The passion fruit, grenadine, and orange liqueur are not overly assertive in this cocktail, and if you use a powerful flavored spirit for the brandy or scotch, it tips the scale too much. Though this isn’t a make or break for the drink, use it if there is brandy or scotch you like. That being said, a smoky scotch will ruin this drink. Smoke, tobacco, or peat moss flavors will not mix with the other flavors.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Honeymoon – Original Recipe & History

Honeymoon Cocktail

Honeymoon

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

1

servings
Calories

227

kcal
ABV

34%

Total time

3

minutes

Learn how to make the amazing Honeymoon Cocktail from Hugo Ensslin 1917 cocktail boob Recipes for Mixed Drinks.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Orange Liqueur

  • 1/2 oz Benedictine

  • 2 oz Apple 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

Invented by Hugo Ensslin and first written in his 1916 book Recipes for Mixed Drinks, this is a beautiful little drink. With a name like a honeymoon, you would think it would have honey in it, but it doesn’t. Not much to say about it other than it’s a pre-prohibition cocktail that uses apple brandy and benedictine together in a lovely way.

The Hotel Wallick History

Built in the 1880s as the “Hotel Cadillac” it was eventually sold to the Wallick brothers in 1905. Located on 43rd and Broadway (Times Square), the Hotel Cadillac branded itself as an exciting place for food, drinks, and entertainment. In 1913 the Wallick Brothers changed the name to “Hotel Wallick”, and relaunched the hotel where It became famous for its burlesque and cabaret shows. Unlike other New York hotels with famous bartenders that tended to appeal to older wealthy guest, the Hotel Wallick was a young businessman’s party hotel. It was during this period that many of Hugo’s famous cocktails such as the aviation, honeymoon, and paradise cocktail were invented. In 1919 (beginnings of prohibition) the hotel sold knowing its drunken party business was over and was renamed “The Cadillac” by its new owners. In 1933 prohibition was repealed but the country was already dealing with the Great Depression. While the hotel had managed to survive prohibition it was unable to weather the depression and closed its doors in 1939. The building was demolished in 1940.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Ampersand Cocktail – Original Recipe & History

Ampersand Cocktail

Ampersand

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

1

servings
Calories

233

kcal
ABV

32%

Total time

3

minutes

Classic Waldorf Astoria Amersand Cocktail

Ingredients

  • 2 dashes Orange Bitters

  • 2 dashes Orange Liqueur

  • 1 oz Sweet Vermouth

  • 1 oz Old Tom Gin

  • 1 oz Brandy

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into glass and garnish with an orange peel.

Notes

Featured Video

The History Of The Ampersand Cocktail.

You may not have heard of the Ampersand Cocktail, and that’s not surprising. The Ampersand recipe only appears in the 1935 Old Waldorf-Astoria bar book. The Ampersand was most likely invented at the Waldorf and never spread beyond their bar. By the time they printed the recipe in 1935, the key ingredient, old tom gin, had already been discontinued by Haymans. Without one of the key ingredients, the Ampersand faded from knowledge, which is unfortunate because this drink is pretty awesome. Interest in old tom gin cocktails resurged once Haymans began producing old tom gin again in 2007. Other gin manufacturers also made limited runs of old tom style gin for a bit. Still, Hayman’s is the originator and currently the only manufacturer constantly producing this style of gin. With old tom around again, the Ampersand cocktail was rediscovered and is definitely a top-tier cocktail.

The History Of The Original Waldorf-Astoria Hotel.

The original Waldorf Hotel was opened in 1893 by William Waldorf Astor of New York. Named after the town of Waldorf, Germany, the Astor Families’ ancestral home, the Waldorf was the apex of luxury New York hotels at its opening. A few years later, in 1897, as a bit of humorous rivalry, William’s cousin, John Jacob Astor IV, would open the Astoria Hotel right across the street. John built the Astoria in the same renaissance revival style and even commissioned the same architect, but made sure to make his hotel a little bit bigger than William’s Waldorf Hotel. Named after the town of Astoria, Oregon, The city founded by John Jacob Astor senior in 1811, the Astoria Hotel was an even more beautiful version of the Waldorf. Fun facts: Astoria, Oregon, is the oldest American settlement west of the Rocky Mountains and the location of the film Kindergartner Cop, starring the great Arnold Schwarzenegger. Also, John Jacob Astor IV helped develop early versions of the turbine engine, wrote sci-fi books, and was one of the most famous Americans to perish with the sinking of the Titanic in 1912.

The rivalry was short-lived, though, and the two hotels joined together almost immediately, forming the Waldorf-Astoria Hotel in 1897. Opened on the Waldorf side of the hotel, the Waldorf-Astoria bar was one of the top bars in New York, serving wealthy socialites. From 1897 to 1919, the Waldorf-Astoria bar stood as a testament to the pre-prohibition elite bar scene and helped solidify many of the American classics we know today. With the closing of the bar in 1919 and many of the New York elites moving further north, the hotel’s image became dated, and its current structure and location needed to change too. In 1929 the company sold its hotel on 5th and 34th to Empire State Inc. and began constructing the more modern Waldorf-Astoria on Park Avenue. The original hotel was demolished and replaced by the Empire State Building. Hoping to preserve the legacy of the original hotel’s bar, the company’s publicist, Albert Crockett, managed to collect and publish most of the bar’s classic cocktail recipes in part IV section A of “The Old Waldorf-Astoria Bar Book.” He added popular present-day (1934) cocktails in Section B but maintained that section A of the book had all the original recipes from the hotel’s old days.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Gin Crusta – Classic Recipe & History

Gin Crusta Cocktail

Gin Crusta

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

1

servings
Calories

301

kcal
ABV

27%

Total time

3

minutes

An amazing cocktail that is as delicious as it is beautiful

Ingredients

  • 2 tsp Lemon Juice

  • 2 tsp Gum Syrup

  • 1 tsp Orange Liqueur

  • 2 dashes Cardamom Bitters

  • 2 oz Genever

Directions

  • Moisten a cocktail glass rim with a cut lemon slice and rub the end in granulated sugar to create a sugar crust.
  • Combine all ingredients in a mixing glass with ice.
  • Stir for about 10 seconds to dilute and combine the ingredients.
  • Strain into a cocktail glass. Garnish with a whole lemon peel that circles the glass.

Notes

Featured Video

The History Of the Crusta Style Cocktail.

First printed in the 1862 Bartenders Guide by Jerry Thomas, the Brandy Crusta is old as it is delicious. The Crusta is considered one of the oldest fancy sours and is named for its decorative sugar-crusted rim. It was invented in the 1850s by Joseph Santini in New Orleans, Louisiana, USA, and was made to try and improve the taste of the standard sour cocktail. You can spot a crusta by its oversized decorative lemon peel that imparts that this is a special elevated sour cocktail.

How Do Crustas Taste Like?

These fantastic cocktails taste light and delicate while not being overly sour or overly sweet. While the standard sour is more flavorful and benefits from sharper, more intense spirits, this one is different. In my experience, a top-shelf spirit works better. This is because you are not overwhelming the base spirit with a whole ounce of sweetener and citrus, and the more subtle finer qualities of a better base spirit can still come through. Make this with the perspective that you are not making a solid, flavorful cocktail but adding subtle flavor and complexity to an already delicious spirit.

Balancing This Delicious and Subtle Cocktail.

There isn’t any single essential ingredient in this cocktail; instead, all the elements come together in the proper balance. But if I tried to narrow it down, I would say the brandy, orange liqueur, and gum syrup are the most essential parts of this cocktail. You want to use a good base spirit for this cocktail as none of the other ingredients are made to mask the flavor of a lower-quality spirit. So whatever the quality of the base spirit will make a meaningful difference in the final product. The orange liqueur matters, too, because cheap orange liqueurs are typically not very good. I love buying on value, but I’ve never found a cheaper orange liqueur that also tasted good, and with how this drink is structured, you will notice a cheap orange liqueur—lastly, the gum syrup. You can use a standard simple syrup if you prefer and what that will change is the cocktail’s texture. Gum Syrup has gum arabic and gives the cocktail a velvety consistency similar to what egg whites provide. A smooth, meringue-y, velvet, dessert-like texture. Standard simple syrup will not add this texture and make for a thinner liquid texture cocktail, but you may prefer that. If you like your sours without egg whites, then opt for using standard simple syrup but if you like sours with egg whites, buy a bottle of gum syrup and give it a go.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Mai Tai – Original Recipe & History

Mai Tai

Mai Tai

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

1

servings
Calories

227

kcal
ABV

24%

Total time

3

minutes

Learn how to make the original Mai Tai cocktail.

Ingredients

  • 1 oz Lime Juice

  • 1 tsp Simple Syrup

  • 1/2 oz Orgeat

  • 1/2 oz Orange Liqueur

  • 1 oz Gold Rum

  • 1 oz Black Rum

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Shake the ingredients till the shaker is ice cold and develops a frost.
  • Strain into glass with ice and garnish with a bouquet of mint leaves.

Notes

Featured Video

The History of The Mai Tai.

The Mai Tai has unfortunately become the rum dumpster of tiki drinks. Anything remotely tiki-like is called a Mai Tai. Here is the original recipe for the Mai Tai created in 1944 by Victor Bergeron at his Trader Vic’s bar in Oakland, California. The Mai Tai predates the Tiki craze of the 1950 and 60s and is viewed as the quintessential tiki cocktail. The book describes how Victor Bergeron created the drink and how it got its name. The Mai Tai got its’ name when Victor gave the first two he made to two Tahitian friends of his. One of them exclaimed, “Mai Tai-Roa Ae” which translates to “Out of this world-the best.” Thus the cocktail earned its name, the Mai Tai. Contrary to popular belief, the Mai Tai is not Hawaiian or Polynesian. The cocktail was created in 1944 by Victor Bergeron in Oakland, California, at his Polynesian-themed bar, Trader Vic’s Bar. The Tiki drink craze originated in California immediately after the repeal of prohibition. Both Victor Bergeron and Donn Beach are credited with creating the first tiki-themed bars. In 1933 Donn opened Donn the Beachcomber in Hollywood, and in 1934 Vic opened Trader Vic’s Bar in the Bay Area, and still to this day, almost every famous Tiki cocktail was one of their creations.

What Does The Mai Tai Taste Like?

The Mai Tai doesn’t taste like most people think it does because they have not had a real one made with good ingredients. Most are just overly artificially sweet drinks made with pre-made Mai Tai mixers. While there are better Mai Tai mixers, even the best don’t compare to one made with natural ingredients. So what should a good Mai Tai taste like? A good Mai Tai should have a slight molasses taste with solid almond, cherry, orange, and citrus notes. Most mixers and orgeat syrups taste like almonds and the flavor most of these syrups miss is the cherry flavor. This leads to why orgeat is the essential ingredient in the mai tai and why there is no substitute for good orgeat.

The Most Important Ingredient.

The essential ingredient in the Mai Tai is the orgeat syrup. The orange liqueur is also necessary, but the orgeat you use will make or break this drink. So what is orgeat, and what does a good orgeat taste like? The classic 1800s French orgeat is a bitter almond syrup. Bitter almonds taste very different from sweet almonds, which are what we typically eat. Almonds are part of the Rosaceae (rose) family of plants, and all Rosaceae plant seeds contain varying levels of amygdalin which the body processes into cyanide. Bitter almonds are not sold in the US anymore because they produce around 1000x the level of cyanide as sweet almonds. You could eat sweet almonds all day and be fine, but ten bitter almonds will kill a grown man. That’s also why they say not to eat apple seeds since they are part of the same family. Amygdalin smells and tastes like cherries. If you are curious to smell and taste this exact flavor, go to the grocery store and buy some almond extract in the baking aisle. Almond baking extracts are made from bitter almonds with the amygdalin neutralized. Orgeat should not taste like sweet almond milk; Orgeat should taste like almonds and cherries. And this is what 90% of orgeat syrup and Mai Tai mixers get wrong. They taste like almonds. If you want to know what made the Mai Tai famous and taste the original, then do some research and buy a bottle of top-shelf orgeat. These sold in stores have the cyanide neutralized and still taste great. I recommend just spending the money and buying a good one. I’ve tried making my own with an old 1800s barley water orgeat syrup recipe I found and used bitter almond extract instead of natural bitter almonds. It tasted spot on in the end, but it cost 2x as much as buying it, took a whole day to make, was a lot of work, and was not much better than a 9 oz bottle I could have bought for 13 bucks. Sure, that’s a steep price for 9 oz, but your only other option is a gross drink. Sadly there is no substitute for a good orgeat.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Cosmopolitan – Original Recipe & History

Cosmopolitan Cocktail

Cosmopolitan

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

1

servings
Calories

250

kcal
ABV

25%

Total time

3

minutes

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

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Cranberry Juice

  • 1 oz Orange Liqueur

  • 2 oz Citrus Favored Vodka

Directions

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

Recipe Video

Notes

Featured Video

The History Of The Cosmopolitan.

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

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

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

What Does The Cosmopolitan Taste Like?

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

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

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

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

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Blue Lagoon – Recipe

Blue Lagoon

Blue Lagoon

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

1

servings
Calories

291

kcal
ABV

15%

Total time

3

minutes

Learn how to make a Blue Lagoon cocktail.

Ingredients

  • 1 oz Blue Orange Liqueur

  • 2 oz Vodka

  • 5 oz Lemonade

Directions

  • Add ice to the serving glass.
  • Combine all the ingredients in the serving glass and if you do not have blue orange liqueur then add 1 drop of blue food dye.
  • Give the drink a few turns to mix and chill.

Notes

Featured Video

The History of The Blue Lagoon.

This cocktail is credited to being invented by Andy MacElhone, son of Harry MacElhone, but I don’t buy that. There is no way this is a French cocktail. First off, there is no evidence that I or it seems anyone else has found that he created this. Many people say that they heard from others that heard from someone else who read it online that he made it. Second, it’s made with blue orange liqueur, and I have never heard of a French cocktail that uses blue orange liqueur. They have Grand Marnier and Cointreau in their backyard; why would they use a cheap gimmick liqueur. Third, this is kind of a gimmick drink. Don’t get me wrong, it’s good, but it’s still a gimmick. It’s a flavorless spirit with lemonade and cheap orange liqueur.

A famous bar like Harry’s New York Bar in Paris has a reputation to keep up, and this drink does not measure up to that reputation. It lacks a French complexity that cocktails like the Scofflaw, monkey gland, or even the French 75 have. It also lacks the quality of the Kir or mimosa. Those seem like French cocktails to me, but the Blue Lagoon does not.

Using Blue Orange Liqueur.

Isn’t this drink super pretty? It’s a boozy cool blue lemonade. This blue is a blue orange liqueur, but if you don’t own blue orange liqueur/curacao, add one drop of blue food dye to the drink.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements