Podcast appearances and mentions of harry craddock

Just in time for St. Patrick's Day, the Tipperary No. 1 & 2, a cocktail that's more mysterious than a pub crawl through historical footnotes. Was it born from the rolling hills of County Tipperary or marched out of the Irish ranks in World War I? Join us as we stir and stumble through conflicting cocktail recipes. This cocktail represents the final days of the Golden Era of cocktails, where every bartender had a different story and every recipe was a potential act of liquid rebellion. Get ready for a spirited journey that's part mixology, part historical detective work, and entirely intoxicating!    Framework:  Tipperary   Glass: Coupe  Garnish: none  Directions & Ingredients  In mixing glass add:  1.5 oz of Irish Whiskey  1 oz Sweet Vermouth  0.5 oz Green Chartreuse   2 dash Angostura  Stir for 30 rotations  Strain into chilled coupe glass    Tipperary No. 2  No. 2 is unrelated to No. 1, but they both appear in a 1930's cocktail book by Harry Craddock according to Diffords Guide, what do you think? If you make this, let me know what you think. Do you live No. 1 or No. 2?   Glass: Coupe  Garnish: none  Directions & Ingredients  In mixing glass add:  2 oz of Gin, make it an irish gin  1 oz dry Vermouth  ¼ oz fresh orange juice  ¼ oz pomengranate syrup, grenadine  7 mint leaves  Stir for 30 rotations  Strain into chilled coupe glass    BUT there's another No. 2 out there and I think I like this one more  In mixing glass add:  1 1/2 oz. Irish whiskey  1 oz. sweet vermouth  1/4 oz. yellow Chartruese  Stir for 30 rotations  Strain into chilled coupe glass    TIP: No tips, just therapy for William Scott    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

Tracy shares how much she loves the work of Helen McNicoll and how the gaps in her biography posed a challenge during research. Holly talks about Harry Craddock and his efforts to combat prohibition in Britain.See omnystudio.com/listener for privacy information.

The guys make a variation on the Martinez with Neil Campbell. The drink was created by Ada "Coley" Coleman for the Savoy Hotel in London and appears in Harry Craddock's The Savoy Cocktail Book.HANKY PANKY RECIPE1.5oz/45ml London Dry Gin1.5oz/45ml Sweet Red Vermouth.25oz/7.5ml Fernet BrancaPour all ingredients into a mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with orange zest.Recipe via the International Bartenders Association (https://www.iba-world.com/)Comedy Central's Digman! is now airing on Paramount+ Hosted on Acast. See acast.com/privacy for more information.

The guys return to the IBA with an Unforgettable from Harry Craddock's Savoy Cocktail Book that promises to give its drinker a "smiling angel face."ANGEL FACE RECIPE1oz/30ml Gin1oz/30ml Apricot Brandy1oz/30ml CalvadosPour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

The guys make another one of Harry Craddock's banger bevs, first appearing in his 1930's tome The Savoy Cocktail Book. PARADISE RECIPE1oz/30ml Gin.66oz/20ml Apricot Brandy.5oz/15ml Orange JuicePour all ingredients into cocktail shaker, shake well with ice and strain into a chilled cocktail glass. Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

Cate the Great was great for a lot of reasons. She ruled Russia as its Empress for 34 years and got some shit done. She played the long game to get there, but by the time she ame to power, they were kissing the hem of her robes. Also...kind of a sex positivity icon! Speaking of sex positive icons, our old pal Harry Craddock returns as we talk about the Corpse Reviver #2 as given to us by listener Michelle! Shake one up and sip along with us. In a shaker add equal parts gin, lemon juice, cointreau and lillet blanc. Rinse the glass with a dash of absinthe, strain into a chilled glass, and granish with a luxardo cherry. Mazel y'all.

Conservatives love him. Liberals love to hate him. In the shocked words of Doc Brown, "Ronald Reagan?? The actor!?" Yes, Ronald Reagan the actor became the President of the United States and simutaneously united and divided its people. Looking back on him now, there's much to be said, both negative and positive about the man. The AIDS crisis, Iran Contra, the war on drugs, hear Will and Craig discuss and politely debate. AND! If you want to drink the Gipper's favorite cocktail, shake up OG History Rated R celebrity, Harry Craddock's recipe for the Orange Blosson Cocktail. 1/4 Italian Vermouth 1/4 Cointreau 1/2 Dry Gin Shake well and strain into a cocktail glass and add cherry.

I'll be posting one more episode here in the MREP feed for you listeners who haven't yet subscribed. But head over to our show page on Apple, Spotify, or wherever you get your pods and subscribe to History. Rated R. to keep hearing Craig and I's dulcet tones! President James K. Polk wanted more shit (read: more land). So he sacrifices some soldiers in Texas to motivate going to war with Mexico to take more of their land. Only they got it from Indigenous Peoples before them. This begins the Mexican-American war and a long history of coming around to saying, "no one is illegal on stolen land." Plus, the Atta Boy cocktail and the history of its bartender inventor Harry Craddock. (Shout out to Carrie Frazier!) Stir one up and drink along with us! The Atta Boy 2 parts dry gin 1 part dry vermouth 1/4 tsp grenadine Garnish with an aspired orange rind Stir with ice and strain into a chilled glass.

President James K. Polk wanted more shit (read: more land). So he sacrifices some soldiers in Texas to motivate going to war with Mexico to take more of their land. Only they got it from Indigenous Peoples before them. This begins the Mexican-American war and a long history of coming around to saying, "no one is illegal on stolen land." Plus, the Atta Boy cocktail and the history of its bartender inventor Harry Craddock. (Shout out to Carrie Frazier!) Stir one up and drink along with us! The Atta Boy 2 parts dry gin 1 part dry vermouth 1/4 tsp grenadine Garnish with an aspired orange rind Stir with ice and strain into a chilled glass.

On today's show we explore the cocktail recipe itself! When was a cocktail defined? When did we start writing them down? When did we start publishing and standardizing them? Find out this and more. Sources for today's episode can be found in the following locations: https://food52.com/blog/13884-the-history-of-the-first-cocktail-how-to-make-it-a-little-less-old-fashioned    https://trulyexperiences.com/blog/21-obscure-cocktails/  https://www.beeradvocate.com/archived-articles/304/  https://www.oldest.org/food/alcoholic-beverages/  https://www.history.com/news/oldest-beer-ancient-brewery-invention  https://www.sciencedirect.com/science/article/abs/pii/S2352409X18303468  https://www.liquor.com/recipes/sazerac/ https://www.usbg.org/connect/browse/blogs/blogviewer?BlogKey=33d2cb8c-be51-4deb-b591-2cfa25725496%2F  https://www.abebooks.com/books/rarebooks/vintage-cocktail-books/affordable-reprints.shtml https://mixology.eu/en/lheure-du-cocktail-blends-book/ https://www.diffordsguide.com/encyclopedia/1070/books/vintage-cocktail-books-a-timeline https://en.wikipedia.org/wiki/History_of_beer  https://en.wikipedia.org/wiki/Harry_Craddock 

When was the last time you saw someone walk away with a whopping $500,000 dollars by bluffing their way onto national television? My guest today is a 13-time elevator pitch champion who has stuns every crowd she stands in front of with her amazing pitches. I am absolutely thrilled to share with you today my conversation with the Killer Pitch Master Precious Williams! Precious is the ​Founder and CEO of Perfect Pitches by Precious, LLC. She has worked with top Fortune 500 companies, successful service-based entrepreneurs, and speakers to help them slay their competitions with powerful pitches, communication skills, and speaker training services. Precious has also authored 3 books, including the best-selling Bad Bitches and Power Pitches. She is working on the launch of her third book, ​Pitching for Profit: The Bad Bitches' Playbook to Convert Conversations into Currency​ Listen in today as Precious discusses how the perfect pitch will get you anything you wish to achieve. She teaches you how to use all of the things people say is wrong with you to your advantage - to make your unbelievable comeback. Listen in for the story behind the making of this incredible personality- how she turned an idea for a lingerie business into a pitch that attracted people and financing to actually start it! Listen in to hear Precious' 5 things that will turn your pitch into a Killer Pitch - beyond those 5 things, remember the most important of all is to believe in yourself, your abilities, strengths, and talents, even the hidden ones. The Cocktail of the Week​ is called Hanky Panky. The Hanky Panky cocktail was invented at the Savoy Hotel somewhere between 1903 and 1923 by Ada Coleman. But her legacy lives on through this drink, thanks in part to its inclusion in Harry Craddock's famous The Savoy cocktail book, printed in 1930. Ingredients- ●  1.5 ounces of gin ●  1.5 ounces of sweet vermouth ●  Two dashes of Fernet Branca (No more than two dashes, please. This is strong. Be careful.) In a mixing glass filled with ice, pour the gin sweet vermouth and the fernet Branca. Add a dash of orange juice if you like. Stir well for at least 30 seconds and then strain into a martini glass. Garnish with an orange belt. This interview and its contents are sponsored by Nickerson, a full-service branding, marketing, and PR and communications agency with team members in Boston, LA, Miami, and NYC. https://nickersoncos.com/ (https://nickersoncos.com/) If you liked what you heard today, please leave a review and subscribe to the podcast. Also, please remember to share the podcast to help it reach a larger audience. Relevant Links: Precious Williams: Book- ​Pitching for Profit: The Bad Bitches' Playbook to Convert Conversations into Currency Website- ​https://www.perfectpitchesbyprecious.com/about LinkedIn- ​https://www.linkedin.com/in/precious-l-williams Julie Brown: Website- ​https://juliebrownbd.com/ Instagram- ​https://www.instagram.com/juliebrown_bd/ LinkedIn- ​https://www.linkedin.com/in/julie-brown-b6942817/ Youtube- ​https://www.youtube.com/channel/UCIwWVdayM2mYXzR9JNLJ55Q Facebook- ​https://www.facebook.com/juliebrownbd/ 

Join us in the this podcast as we discuss two topics many of us find close to our hearts, food, and cocktails. The two Newcastle Libraries treasures which inspire this chat are - The Savoy Cocktail Book by Harry Craddock, published in 1933 and 500 Sandwiches by Florence A Cowles, published in 1929 . Both books are part of the Roland Pope bequest of the  library’s collection. Join Amorelle from Slow Foods and Carl Kenzler brewer and spirit maker as they discuss cocktails and sandwiches. This is a Newcastle Libraries REAL Production.  See omnystudio.com/listener for privacy information.

The guys discuss the seminal Aviation cocktail, made with London dry gin, fresh lemon juice, Luxardo maraschino liqueur, creme de violet (possibly), a cherry to garnish. Your tools will include a shaker, a Hawthorne strainer, a fine strainer if you like, and all of this goes in a beautiful classic cocktail coupe. Ben talks about the fun process of making a new cocktail menu. Kim discusses the upcoming whiskey dinner at Providence Restaurant with the renown Michter’s whiskey, featuring Michter’s 20 year bourbon. And . . .  the guys got engaged. Not to each other, but to their longtime girlfriends, wonderful gals. Lucky guys, lucky girls, things are happening, we are flying. Which brings us back to the Aviation! Often a gateway cocktail into craft cocktail making, a touchstone of sorts, because it’s well branded, it has a great name, it is timeless. Goes beyond the fundamentals of classic sour cocktails, this is essentially a gin sour with the funky Marascino liqueur that makes the Aviation so unique. Created by Hugo Enslin, head bartender at the Hotel Wallach in New York City, in the early twentieth century, first published in Enslin’s “Recipes for Mixed Drinks.” The recipe consisted of 1.5 ounces of gin, 3 quarters ounce of lemon juice, two dashes of maraschino liqueur and two dashes of creme de violet, giving it a pale, purple color. Harry Craddock, writer of the influential Savoy cocktail book, but omitting the creme violet. Meehan’s, Death & Co., suggest using almost no creme de violet, because it can have a soapy quality. Both the guys use the creme de violet ands that the name of the cocktail, the Aviation, is in reference to the color resembling the sky. Enjoy your own as the guys discuss the differences between their personal recipes and the Aviation has impacted their careers in the spirits industry. All that and more on Equal Parts: A Bartending Podcast about Cocktails.

At Art Beyond the Glass at the world famous Los Globos in Silver Lake, Kim and Ben are joined by guests Zahra Bates, Daniel Djang, Clare Ward, the people behind Art Beyond the Glass. We’re talking the Old Pal today. If you’re at home you’ll need a mixing glass, a mixing spoon, ice, equal parts rye whiskey, dry vermouth, campari. One ounce of each, throw it in the mixing glass with ice, stir it up and strain over a chunk of ice, or if you prefer, drink it straight up! With ice, as the ice melts, the flavors, the dilution of the drink will change. Pay attention the the proof of the base spirit. Last week was Negroni week, and we want to keep the party going. The Old Pal, originated by Harry Craddock, it is a Negroni variation, the same man who made the Boulevardier, different aged bourbon, so it will hit different parts of your palette. Zara Bates, who used to be the bar manager Providence. Daniel Djang, who works for Discover LA. LA Bartender Clare Ward, works over at Hippo says about Negroni variations, “They whet your appetite, open up your palette and lubricate your conversation. Art Beyond the Glass is in its eighth year with some of the biggest brands in the industry taking part. Chris Day, Julian Cox, former LA bartenders were in the house and the organization of the event was superb. Super cool bars with super cool themes showed up at Art Beyond the Glass this year, putting up pop up bars, very experiential, to support Beautify Earth, a charity that supports improvements to Los Angeles to create murals all over the city, Pete Jones from ERB will design a mural with a team and the money raised from Art Beyond the Glass will go to the supplies and the education behind Beautify Earth. Listen to the origin of how Art Beyond the Glass and the complexities of Cognac from Zara, an ambassador for Courvoisier Cognac came to be on Equal Parts: A Bartending Podcast About Cocktails.

So you know that your family once owned a gin company and some pubs, but how surreal would it be to find it was not just any gin company but one of the most important brands in the UK ever. Even arguably the oldest. I’m Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time by the best in the industry.   Milo Walker, Brand Ambassador and heir to Nicholson Gin, discovered that his family produced not only politicians and cricketers,  but also gin distillers. There might not have been a Lord’s Cricket Ground if Nicholson Gin hadn’t stepped in. It was also Harry Craddock’s, the Savoy’s most legendary bartender, preferred choice for many of the hotel’s most famous cocktails! Milo talks us through his recent education on all things Nicholson Gin!   Our Cocktail of the Week is the Gloom Raiser: This classic cocktail featured in The Savoy Cocktail Book and Harry’s ABC back in the 1930s and demanded only Nicholson Gin. They’ve added raspberry syrup as a fresh alternative. Ingredients: 50ml Nicholson Original Gin 15ml Dry French Vermouth 2 dots absinthe 5ml Raspberry syrup Garnish with a lemon twist Method Add ingredients to a mixing glass filled with ice Stir well Strain into cocktail glass Garnish with lemon twist   Enjoy!   You’ll find this recipe and all the cocktails of the week at ALushLifeManual.com, where you’ll also find all the ingredients in our shop. Full Episode Details: http://bit.ly/2J5i5La ----- Become a patron of A Lush Life Manual for as little as $1 a month - less than Starbucks: www.Patreon.com/LushLife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more! Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

The stars of the rebirth of the cocktail are legendary bartenders, like Jerry Thomas, Harry Johnson and Harry Craddock, who worked decades and decades ago. Their drink books are now back in print and their signature cocktails can be found on bar menus around the world. But there are several important bartenders who made major mixological contributions that have been largely lost to history. This episode of Life Behind Bars is about Duncan Nicol, who ran San Francisco’s famed Bank Exchange until Prohibition and was known for his signature Pisco Punch, and Jim Gray, who was one of New York’s most famous bartenders in the late 1800s when he worked at the Fifth Avenue Hotel. Listen now to find out more about these two incredible barmen. Life Behind Bars features Half Full’s editor Noah Rothbaum and Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It just won the Tales of the Cocktail Spirited Award for the world’s best drinks podcast. Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

The Savoy Cocktail Book is the coolest book in the world. Firstly, it's a one-off, the author, Harry Craddock, never wrote another book. Secondly, cocktails, in modicum, will never go out of style. And finally, it's beautiful and perfectly captures the mood of the Art Deco era. Discover the magic of this famous cocktail recipe book from 1930.

It is hard to imagine why you would want to name a drink after something that the great majority of the world hates, but here we are with the Income Tax Cocktail. Harry Craddock appears to be the person who wanted to remind people that the government is coming for your hard-earned money, so you should probably drown your sorrows. This drink does not show up in very many places, but is often said to be just a Bronx Cocktail with Angostura bitters, which in turn is said to just be a perfect Martini with orange juice. So it is, and we don’t have a lot to go on with the cocktail itself. So our attention is turned to that exciting topic, TAXES! We dive into the origins of income taxes and the 16th Amendment that made it all possible. This one actually turned out to be much more of a tangled web than we anticipated, involving the temperance movement, farmers, WWI, and President Woodrow Wilson. So join us as we explore this cocktail with an unfortunate name, and the possibility of income taxes being the real cause of, and end of U.S. prohibition.

A cocktail used to be something that you had in the morning. But if you did drink too much at night, you might need something to help you ease into the day. This is where the corpse reviver name comes from, and the cocktail we enjoy today was popularized by the great Harry Craddock in his 1930 “The Savoy Cocktail Book”. This is a short history of the Corpse Reviver No. 2, a delicious drink for anytime of the year. Happy Halloween everyone, cheers!   Shots of History Website: http://shotsofhistory.com/ Shots of History Instagram: @shotsofhistorypodcast

It's the Bartender Journey Podcast number 190!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. It’s a constant in the Hospitality Industry….we are on our feet for hours and hours. How can we make it better? I don’t know about you, but my feet hurt ALL the time! This week on the show we talk with an awesome lady – a doctor, a podiatrist, a holistic healer and she is going to help us with our foot pain! We will talk with Dr. Michele Summers Colon today on the podcast. First, a few important events coming up: San Antonio Cocktail ConferenceFri Jan 6-Sun Jan 15http://sanantoniococktailconference.com/schedule/ BarSmarts Advanced Atlanta - February 9, 2017  BarSmarts Advanced Milwaukee - March 29, 2017 Book of the Week: Once again our BOTW comes to us from Hazel. You’ve heard me talk about the mysterious Hazel before on the show, well next week, we are going to get her on the show and talk about Personal Branding for Bartenders. She’s a Marketing Guru, and it promises to be a great discussion. Here’s our Book of the Week from Hazel: The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass by Paul Clarke who started writing about the craft cocktail movement even before the term “craft cocktail” became commonplace and is a recipient of the Tales of Cocktail Spirited Award for Best Writer about Spirits and Cocktails. The Cocktail Chronicles covers the beginning of the modern cocktail renaissance, offers classic recipes and their modern takes and also features a chapter called “Bottles, Tools, and Tips” that discusses stocking your liquor cabinet and the best tools. Jim Meehan provides the foreword and each recipe is preceded by its history. The book is an accessible guide to both professional bartenders and cocktail enthusiasts featuring over 200 cocktail recipes written in a fun and engaging manner and is a great reference guide to have on hand. Paul’s a good guy – we’ve got to get him on the show one of these days. Featured in the book is the classic cocktail the Blood and Sand, and that will be our Cocktail of the Week. The recipe for the Blood & Sand first appeared in print in Harry Craddock’s 1930 The Savoy Cocktail Book. This is an equal parts cocktail: .75 oz Single Malt Scotch Whisky .75 oz Sweet vermouth .75 oz Cherry Heering .75 oz Orange juice Put all the ingredients in your shaker and fill with ice. Shake, and double strain into a chilled coupe glass. Garnish with an orange peel. Very nice cocktail indeed.             Dr. Michele Summers Colon is not only a Podiatrist, but A physician, surgeon, health coach, yoga teacher, anatomy instructor, author and overall health & wellness expert. We are very happy to have her on the show to talk about something that many Hospitality workers struggle with – foot pain! Lots of useful information there. I hope it helped you out a bit…I know it did for me. Toast of the Week: Here’s to those who have seen us at our best, And seen us at our worst, And can’t tell the difference! Cheers.    

You say Blood and Sand and it generates images of a switchblade fight on a beach. The consensus though is that this cocktail is named for the 1922 bullfighting movie starring silent-movie era heartthrob, Rudolph Valentino. Most likely originating from Harry Craddock, it appears in the Savoy Cocktail Book in 1930 first, and not many other places after that. There is no indication as to why Craddock called the cocktail a Blood and Sand, but we dive into the possibilities. Was he a fan of the film, or possibly Valentino? Did Rudy V. stop by the Savoy during his European visits in the 1920s? Or did it just look like a glass of bloody sand? Maybe none of these and all three! The individual ingredients just don’t show up in very many cocktails, so we explore these commonly uncommon cocktail components. Is it morally unethical to mix anything with Scotch? Or does it just fight with the other ingredients? We look at how opportunistic companies during prohibition may have had a hand in growing popularity of orange juice. We also discuss good ol’ American loopholes in the law that allowed people to potentially make 200 gallons of cherry brandy. Join us as we break down the drink, the film, the quick rise and early death of Rudolph Valentino, phony fascists, and oranges in your Christmas stocking. Ingredients: ¾ oz blended scotch ¾ oz orange juice ¾ oz sweet vermouth ¾ oz Cherry Heering You look at the ingredients and you’ve got to ask what’s not to love. It’s like a Scottish continental breakfast. Most of us liked this drink OK. It's one of those old cocktails that has made it back to bars now, and it's not unusual to find it on a cocktail menu today.

As we have been doing these cocktails for a while, we have come to recognize several scenarios in how cocktails get their name, how their ingredients evolve and how they become popular. The Aviation follows one of these patterns so exquisitely that it serves as a perfect example to demonstrate how a cocktail with a popular name evolves into a winner. Jay started his research with information everybody knows...Hugo Ensslin created the Aviation we're familiar with in 1916. This is undeniable. However, in Straub's Manual of Mixed Drinks he located a cocktail called the Aviation with a completely different recipe...apple jack, absinthe, lime juice and grenadine.  In the early 1920s we find an Aviation in the Philippines made with gin, pineapple juice and brandy.  Another totally different set of ingredients.  We've seen this before. When a cocktail takes a name that is a popular thing, idea, personality, etc. numerous cocktails might be created independently all over as a celebration of that thing or idea. So we end up with many cocktails sharing the name but having none of the ingredients in common. In the case of the Aviation, we assumed it got its name because the drink was "going to make you fly/get you high" but also the advent of manned flight was new and had to be completely amazing at the time. The word "aviation" probably meant a lot more back then than it does today. The word and the concept was popular and worthy of a cocktail and many Aviations were so created. Prohibition killed all of them immediately. It essentially acted as a "do over" or blank slate, so that when Prohibition was finally repealed, those bartenders waiting ready with cocktail recipe books for publication, primarily Harry Craddock and Patrick Gavin Duffy, became the foremost experts on what these cocktails were.  Duffy's cocktail book had Ensslin's recipe for the Aviation and with Duffy as the preeminent expert on mixing cocktails (because he had the most recent book published post-Prohibition), his word about anything alcohol became gospel and so Ensslin's recipe became the one and true Aviation cocktail. The most shocking revelation Jay had to share was that based on all of the early versions of the cocktail, being blue wasn't significant.  In fact, creme de violette was kind of rare and hard to procure. Ensslin's blue Aviation would not have been popular for bartenders to mix and would have been difficult to consistently count on being available.  Granted, the blue color makes the drink really damned sexy and that might be the reason Duffy picked it for his cocktail book and that too would have made it a popular drink that has lasted as a favorite even today. What’s in it: 2.5 oz gin .75 oz lemon juice 2 or 3 dashes maraschino liqueur It is important to note, despite Jay's assurances that the drink isn't predicated upon its blueness, that the commonly accepted version of the Aviation does contain creme de violette. If you order an Aviation in any bar in this day and age, you will be served a blue drink.  I also feel confident in saying that you will likely enjoy it a whole lot more than the above recipe we've provided. When Michael made the drinks for us, he was sure to make both versions. Across the board, all of us at the bar appreciated the modern version over the one without the creme de violette. Without the violet liqueur it is way too lemon forward almost entirely obliterating the maraschino flavor. The version without the creme de violette may have been first and maybe the blue color wasn't necessary, but the blue flavor sure seems necessary after sampling both side by side.

This is an amazing episode. Since we recorded it, I've flipped it back and forth in my mind considering the content. My position on the Gimlet story has changed since I first heard it, but I'm still astounded by how it all comes together. Jason started be describing how he located the recipe first in Patrick Gavin Duffy's book, The Official Mixer's Manual and then verified that it was also in the UK Bartenders Guild's Cafe Royal Cocktail Book. Jay explained that when he does preliminary searches and finds the recipes first in these post-Prohibition usually he finds the first printed example of the cocktail in question in Harry Craddock's Savoy Cocktail Book or Harry McElhone's ABC of Mixing Cocktails. In this case, he found the Gimlet in both which means that McElhone had the first printed version of the recipe in 1925. All evidence points to McElhone as the originator of this drink. Now, we're not saying that he's the first person to put gin and lime juice together. What we are saying is that he's the first person to serve it in a bar as an enjoyable beverage, give it the name it has, list it in a recipe book and have that all carry forward through history as this one drink. The rest of the story all depends upon the name. What everybody knows (or at least what every early 20th century bartender knows) is that a gimlet is a tool for boring into wood usually to vent gas from a cask. It's a simple design that makes the task easy even turning it by hand. This is the obvious origin of the name. Named after the tool, it's another cocktail that generally denotes getting wasted as the drink has a sharp bite of the lime followed by the penetration of the gin. We could stop there. It would be very easy to. However, further investigation reveals that in the Covey Crump manual of British Naval slang a gimlette is the 19th century name for the British Naval lime ration (originally instituted in 1795, this is why British are called "limeys") mixed with gin. This word can be directly correlated with an individual, a Mr. Thomas Desmond Gimlette, who was a British Naval surgeon stationed in Malay around 1878-79 who was known for instituting a citrus ration in gin to the sailors to prevent scurvy. This is a fact, well-known and solid. Because Harry McElhone enlisted in a branch of the British Royal Navy in 1916 it is extremely likely that he became familiar with the gin-lime ration and its name so that when he returned to civilian life in 1919 and began working at Ciro's in London he had a new cocktail recipe ready to try out at the bar. So we have two really good origins for the cocktail name and one, though more complex, seems very likely. The problem with this is that familiarity with the best story is not likely, so by default most people would assume the easiest story. As Rachel points out, it's not hard for the stories to get conflated and in a way start to be true in both cases. Unfortunately, it seems that the T.D. Gimlette story has a good chance of vanishing entirely even though there is a good chance it is truly the origin of the cocktail name. Its return to cocktail culture in the 50s was caused by the popular novel by Raymond Chandler The Long Goodbye wherein one of the characters expounds upon the virtues and proper recipe for the Gimlet. Rachel expanded upon the idea of the popularity of prepared foods in the 50s, a middle class luxury making life seem upper class, and how Rose's Lime Juice Cordial fits right into that narrative also making the Gimlet a perfect cocktail for the age. Sixty-five years later the Gimlet makes a second return as both craft cocktails experience a resurgence in popularity in conjunction with the popularity of the cocktail drenched television series Madmen. What’s in it: 2.5 oz gin 0.5 oz Rose's Lime Juice Cordial 0.5 oz lime juice Another big shocker in this episode was the age of Rose's Lime Juice Cordial. Children of the packaged food generation, we expect all of these over-preserved, food-prep-short-cut ingredients to have been formulated in some Frankenstein lab somewhere in Ohio in the 50s. It's one of the prejudicial crosses we bear. To learn that it was invented by a Scotsman in 1867 blew us all away. We're also used to decrying preserved foods out-of-hand, but to learn about its role in supporting global travel and expansion puts the practice under a new light. It played a part as a stepping stone to global human achievement, one that is now less visible because our need to preserve foods has been supplanted by new developments in transportation and food production. Nevertheless, humbling. Michael brought us two versions of the Gimlet. The Brixton version, following the latest trend in fresh/artisan/craft food and drink, used only fresh lime juice and dressed it up with a sugared rim and as always an original/classic version following the recipe from our book. Truth be told, most considered the Rose's version to be more smooth and drinkable. Only Bethany preferred the fresh lime juice to the Rose's. I, of course, discouraged by all things lime flavored, could leave this drink for the Brits.