The year 2020 is the 100th anniversary of the passing of prohibition. In recognition of this historical date, Ted Haigh aka “Dr. Cocktail” gives us 100 handpicked delicious cocktails rarely made today in his book: Vintage Spirits and Forgotten Cocktails. Not just another cocktail recipe book, it reads like a novel you just can’t put down.
Along with fanciful and fabulous cocktail recipes, this book has “one hundred pages explaining prohibition from the standpoint of the artisnal cocktail, how, who and mainly why – with some serious-minded explanation of why it seemed like a good idea to ban alcohol.”
Did you know, for example, that the Mint Julep, began it’s cocktail journey as a medicine? (“Camphor Julep” was one such elixir.) Mint wasn’t added until 1803. The original cocktail recipe called for equal portions of peach brandy and cognac.
With the Kentucky Derby being postponed until September 5 this year, I wanted to begin my vintage cocktail journey with a Georgia Mint Julep.
Georgia Mint Julep
Use fresh spearmint for this recipe.
Fresh mint leaves
1 teaspoon sugar
A dash of water
2 ounces cognac
1 ounce real peach brandy
Muddle several fresh mint leaves with sugar and a dash of water in a silver julep cup. (A double-rocks glass works fine, too.)
Add the cognac, peach brandy, and crushed ice to fill.
Stir! Stir! Stir!
Insert several more fresh mint leaves between the cup and the mixture, sticking out and pointing heavenward.
Soyer au Champagne translates as “Silk with Champagne”. Irresistible!
The Soyer au Champagne cocktail was a pleasant surprise for me. I’ve enjoyed many champagne cocktails, but this is the first I’ve heard of this fabulous after-dinner treat. As soon as the ice cream is added to the champagne, it bubbles up! Be ready to sip as it bubbles over the top of the glass! I used Rhum Clement Créole Shrubb for the orange curaco component in this cocktail. Learn more about Rhum Clement Créole Shrubb on my blog post: https://bubblybee.net/tis-the-season-for-citrus-cocktails-featuring-clement-creole-shrubb-liqueur-dorange/
Soyer au Champagne
2 dashes maraschino liqueur
2 dashes pineapple juice
2 dashes orange curacao (or Grand Marnier)
2 dashes brandy (I use Hennessy VS or Camus VS)
1 tablespoon vanilla ice cream
In a parfait glass, combine the maraschino liqueur, pineapple juice, orange curacao, and brandy.
Fill with champagne.
Add the vanilla ice cream on top.
Serve with a spoon and a straw.
I learned so much from reading this cocktail book. I won’t give you a “spoiler alert”, but you can find what the famous “French 75” cocktail was named for – on page 212. But, I can share the recipe!
2 ounces gin
1 ounce lemon juice
2 teaspoons sugar or 1 teaspoon simple syrup
Shake all ingredients except champagne in an iced cocktail shaker.
Pour the gin, lemon juice, and sugar into a tall glass (a collins glass, a zombie glass, or a champagne flute will do – I prefer the later).
Top with champagne.
Stir gently, and garnish with a long, thin lemon spiral and a cocktail cherry. (I made my garnish with Filthy Red Cherry with stem garnish – available locally in our ABC store or on-line. I wrapped the lemon peel strip around a chop stick to make it curl.)
I am enjoying this cocktail book so much…only 97 more cocktails to go! I will post more cocktails as I happily “muddle” through this fabulous book. Cheers!
Find delicious recipes on the Behind The Page Blog: theroanoker.com
Recipe column: Southern Spoonful ~ The Roanoker Magazine
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