My intepretation:
1.5 oz The Famous Grouse blended Scotch whisky
0.5 oz Noilly Prat Rouge
1 dash St. George Absinthe Verte
Fill mixing-glass with broken ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This classic Scotch cocktail goes heavy on the base, surprisingly similar to the modern version. In 1908, Jack was a little confused on the Scotch trio of recipes which appear in close proximity here. The first, the Robert Burns, was to be made with equal portions of Scotch whisky and French (Chappaz) vermouth, with 3 dashes of absinthe. This was only amended in JM1916, after Straub’s Manual appeared and according to that recipe, which also rightly introduced the option of Scotch (Robert Burns was himself Scotch, so it makes sense). The Irish option remained, perhaps due to the popular taste for that whisky among those of Irish descent living New York at the time. The drink ought to be stirred, as specified in the earlier, pre-Straub editions of Jack’s Manual.
An amateur mixologist prepares and assesses the cocktails and miscellaneous drink recipes in Jack Grohusko's mixed drinks manual.
Subscribe to:
Post Comments (Atom)
Turning the Page
Greetings! We have come to the end of the Cocktails section from Jack’s Manual (1933). In the process of our study, we have discovered so...
-
My interpretation: 1.5 oz Bombay Sapphire 1.5 oz Dolin Extra Dry Shake with ice, strain, and serve. Garnish with half slice of o...
-
My interpretation: 1.5 oz Copper & Kings Absinthe Blanche 0.5 oz Hiram Walker Anisette Fill mixing-glass with cracked ice,...
No comments:
Post a Comment