The Daily Tippler

I’m devoting this week to one of the driving forces behind the current cocktail resurgence; pre-prohibition bartender’s and their guides. Taking an interest in the invention of cocktails has lead many bartender’s to discover the guidebooks that were published before prohibition, when the cocktail was a quintessential part of America.  They have discovered not only a wealth of dormant recipes, but a cast of old-timey characters that seems more fantastic than real.

My first subject of the week is the lynch-pin in the equation for many: the Professor, Jerry Thomas. All though not a lot is really known about his life, he was probably not a real professor,  he wrote what is considered the first definitive collection of the cocktail recipes available in his time. “The Bartenders Guide: How to Mix Drinks, or The Bon-Vivant’s Companion” was published in 1862 and became the standard bearer for all the cocktail guides that would follow it in the yeas before prohibition. In addition to this more academic title we learn that Jerry Thomas was quite a larger-than-life-character. He tended bar, to great fame, in New York and San Francisco amongst other places, wore diamond jewelry and had very ornate business cards. If you are interested in learning more about him, I highly recommend “Imbibe” by David Wondrich.

Jerry Thomas invented many of his own drinks, but I selected this one because it sort of sums up his largess.

The Blue Blazer:

-2 oz. Single Malt Scotch (the higher the proof the better)

-1 1/2 oz. Boiling water
-1 Teaspoon Fine Sugar

Use two large silver-plated mugs with handles. Combine the Whisky and Water in one mug and light them on fire.  While blazing mix the liquid by pouring from one mug to the other; about four or five times. If done properly this will have the appearance of a stream of liquid fire. Blow out the fire and pour the drink into a warm highball glass. Garnish with a large lemon twist.

And here is some additional advice from the professor:

A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practice for some time with cold water.

Well actually a Rob Roy; which basically is a Manhattan but made with Scotch. There are not a lot of cocktails made with Scotch because it really is best on it’s own. For this reason the Rob Roy has really fallen out of popularity over the past 60 odd years and may never return. With this in mind I tried to improve on the recipe and make it a little more palatable, but feel free to let me know your thoughts. I recommend using a run of the mill lighter Scotch like a Dewar’s or low level Johnny Walker; anything really good would be a waste.

The Improved Rob Roy:

-3 oz. Scotch 
-Splash Sweet Vermouth
-Dash Creme de Casis
-Fee Brothers Cherry Bitters

Combine all ingredients in a shaker over ice. Strain into a chilled cocktail glass. 

This is how I make them.

My Manhattan:

-3oz. Sazerac Rye Whiskey
-1 Splash Antica Formulae Sweet Vermouth
-1 Splash Luxardo Maraschino
- 2 Dashes Fee Brothers Cherry Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish with a cherry.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy.

Since Absinthe has recently returned to the market in the United States I thought I would include this recipe from 1888.

The Manhattan Cocktail (1888):

-2oz. Rye Whiskey
-1oz. Sweet Vermouth
-1 Bar spoon Absinthe
-1 Dash Simple Syrup
-1 Dash Angostura Bitters

Combine all ingredients, except Absinthe,  in a shaker over ice and strain into a chilled cocktail glass. Float Absinthe on top. Garnish with a Lemon Twist.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy.

You can make a sweet Manhattan and vary the taste in interesting ways by removing the Sweet Vermouth entirely and using another sweet liquid. As you’ll see from some of the suggestions below it doesn’t even have to be liquor. (If you use the Curacao it is technically an Approve Cocktail)

The Sweet Manhattans:

-2 1/2 oz. Rye Whiskey
-1/2 oz. Luxardo Maraschino or Maple Syrup or Orange Curacao or Grenadine  
-1 Dash Angostura Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish as you see fit.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy.

If you like Manhattans this recipe is tastier then it sounds. It also probably dates back before the 1930 recipe and may have been served as a Manhattan depending on the bar you were in. Feel free to add a dash of Simple Syrup if you want it a little sweeter.

The Perfect Manhattan:

-2oz. Rye Whiskey
-1/2 oz. Sweet Vermouth
-1/2 oz. Dry Vermouth
-1 Dash Angostura Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish with a cherry & lemon twist.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy. This recipe dates from the 1930’s; all though the cocktail is older I chose this because it is the variation most common today. With one exception: most people have cutback on the Vermouth in favor of more Whiskey; but you can adjust the proportions to your liking.

The Manhattan Cocktail:

-2oz. Rye Whiskey
-1oz. Sweet Vermouth
-1 Dash Angostura Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish with a cherry.

Brave Ulysses

-2oz. Irish Whiskey

-1/2 oz. Maraschino

-1/2 oz.Triple Sec

-Bar spoon Absinthe 

Combine all ingredients except Absinthe in a shaker over ice and strain into a chilled cocktail glass. Pour Absinthe over the back of a spoon. Garnish with an orange slice.