Before the “Noble Experiment”, Prohibition, were the glory days of the cocktail. Various herbs, spices, fruits, nuts, flowers and roots were used to infuse alcohol with intense flavors and sometimes medicinal qualities. These liqueurs and bitters were then mixed with common alcohols of the time such as brandy, gin, whiskey and wine. Overtime, making the perfect cocktail became an art-form or an expression of an individuals personality.
Ever heard of Roy Knabenshue, the pilot of the first successful dirigible? He flew the famous airship “California Arrow” at the 1904 World’s Fair in St. Louis. The KNABENSCHUE Cocktail, named for a mixed drink the pilot must have frequently enjoyed. It calls for sugar, Angostura Bitters and Champagne in a stone mug with ice and mint.
Or how about the REMSEN COOLER which calls for the non-existent Remsen Scotch Whiskey in a Fizz glass with lemon rind, club soda and ice? This cocktail is correctly named for William R. Remsen of New York’s Union Club, but the bartender who recorded the recipe mistakenly wrote down Remsen instead of Ramsey for the brand of Scotch Whiskey. A quick slip of the pen and people today are still wondering is what Remsen Scotch Whiskey? John Ramsay was one of the first people to export Scotch to America, thus the whiskey being known by his name. Ramsey owned the Port Ellen distillery on the Scottish island of Islay.
Historic Cocktails, Pre-Prohibition Recipes for Crafting an Excellent Drink brings back these glorious cocktails and the history behind them. Be a entertaining host by serving up both delicious cocktails and fascinating facts. Order your copy of Historic Cocktails today!