Tag Archives: bourbon

Vintage Cocktails #63: The Liberal

I’m not sure exactly where this next cocktail received its name from, but it is delicious none the less. Coming into print in the very early 1900′s, this is a great variation on a Manhattan, packing in a little extra flavor and bitterness courtesy of some Torani Amer. The higher proof boubon also helps to keep the flavors nice and balanced. Cheers!

The Liberal
3/4 oz 120-proof Bourbon
3/4 oz Italian Vermouth
3 dashes Torani Amer
1 dash Orange Bitters

Vintage Cocktails #58: The Mother-In-Law Cocktail

A truly forgotten cocktail, this next drink comes to us courtesy of Mr Brooks Baldwin’s grandmother. Given to her by her mother in law just prior to WWI, this recipe was meant to be bottled and served from a decanter as need arose. This was very much the style for many households in the pre-prohibition era, and a style of great convenience as well. As there are no fruit juices present, this concoction would keep for quite a spell. This cocktail appears to be a variation on the also forgotten Zazerac Cocktail, but with enough difference to warrant its own name. The following recipe has been scaled down to 2 maybe 3 drinks.

The Mother-In-Law Cocktail
1 tsp Peychaud’s Bitters
1 tsp Angostura Bitters
1 tsp Amer Picon
1/2 oz Orange Curacao
1/2 oz Simple Syrup
1/2 oz Maraschino Liqueur
9 oz Bourbon

Vintage Cocktails #53: The Seelbach Cocktail

Created in 1917 as the signature cocktail of the Seelbach Hotel in Louisville, Kentucky, this cocktail lay forgotten to the world until the mid 1990′s when it was brought back to life by Adam Seger, restaurant manager at the Seelbach. I do not know why this drink ever faded into obscurity as it is a fantastic champagne based cocktail. The sweetness of the champagne and liquer is perfectly balanced by the extra large dose of bitters, and the bourbon creates a great backbone flavor. The higher proof the bourbon, the better this drink will be. A 100 proof rye works excellently as well. Cheers!

The Seelbach Cocktail
1 oz Bourbon
1/2 oz Cointreau
7 dashes Peychaud’s Bitters
7 dashes Angostura Bitters

Vintage Cocktails #39: The Boulevardier

While prohibition did more harm than good, one of its few benefits was the expatriation of some of the best bartenders in America. They journeyed far and wide, many of them landing across the Atlantic. Harry McElhone was one of those bartenders and he eventually found his way to Paris, where he opened Harry’s New York Bar. Here, he made a name for himself serving up pre-prohibition era cocktails. One of the benefits of being located in mainland Europe was access to a wide variety of previously unavailable spirits. Harry took to experimenting with great gusto and here is one of his creations out of his book, Barflies and Cocktails (1927). Many will note this drinks similarity to the Negroni, however the Negroni would not be seen in print for at least 2 decades after this drink. Barflies and Cocktails has been out of print for years, but thanks to the efforts of Mud Puddle Books, you can now purchase reprints of many great cocktail books including Barflies and Cocktails here. While the Negroni is by far the more popular cocktail, I think I prefer the Boulevardier.

The Boulevardier
1 1/2 oz Bourbon
1 oz Campari
1 oz Sweet Vermouth

Whiskey Plum

A couple weeks ago, while thinking of what to make for myself, I remembered watching a video session with Charlotte Voisey in which she talked about using jams and jellies as ingredients when fruits are not in season. So I took her advice and mixed up a twist on the whiskey sour. To the basic sour formula I added 2 barspoons of yellow plum jam that was given to me. The yellow plums pair really well with the bourbon as they have somewhat of a resemblance to apricots. Cutting back on the simple syrup helps balance out the extra sweetness of the plum jam.

The Whiskey Plum
2 oz Bourbon
1/2 oz Simple Syrup
1 oz Lemon Juice
2 barspoons yellow plum jam