You can see my mug talking about wedding cocktails here.
It’s pretty neat, I think. Let me know what you think…
I’ll be in New Orleans at Tales of the Cocktail this week, so expect some up-to-the-minute blogging direct from the Hotel Monteleone. That’s what I say now, but who knows what happens when one goes on a diet that includes Sazeracs and Brandy Crustas.
As you await the exciting news from New Orleans, enjoy this deliciously refreshing drink from Jerry Thomas’ 1862 “Bar-tender’s Guide.”
3 or 4 dashes of Gum Syrup (simple syrup)
1 dash Boker’s Bitters (use 2 dashes Angostura bitters)
1 wine-glass brandy (use 2 oz. Cognac)
2 dashes curacao (1/4 oz.)
dash lemon juice (1/4 oz.)
Before mixing the above ingredients, prepare a cocktail glass as follows:
Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar (superfine sugar), so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.
(image from the Museum of the American Cocktail)
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