Podcasts about savoy cocktail book

If there was ever a drink with a reputation, this is definitely it. Uncle Brad and Jules get into making a proper Long Island and Jules puts a twist on it with Jamacian Rum, Mint, and Bourbon... I mean, why not? Uncle B gives us the history behind the drink, and there's a little drama to share. Then Brad takes on a great question from Nathan Batley (all the way from Winchester, UK). He's been reading up on the old cocktail books like The Savoy Cocktail Book and Cafe Royal Cocktail book and asks, “could you outline the different measurements used like glass, wine glass, liqueur glass, etc (also talk about the ratios and what that means)?”   We got you covered Nathan... mostly.     Long Island Ice Tea Recipie (that actually tastes good)  Chill your Collins glass  In your shaker add:  ½ oz Vodka  ½ oz London dry gin  ½ oz Tequila blanco  ½ oz White Rum  ½ oz Cointreau  ½ oz Simple syrup  ¾ oz Lemon juice (fresh squeeze)  3 – 4 dash Angostura bitters  Shake for 15 – 20 seconds  Double strain, over ice, into your Collins glass  Add Coca Cola to top it off  Give it a stir with your bar spoon  Garnish with lemon wheel (on the rim or slide down the inside of your glass)    Long Islands baby brother, Boozy Palmer  In your shaker add:  3/4 oz Lemon Juice  3/4 oz Mint Syrup  ¾ oz Jamaican rum  1 oz Bourbon  ½ oz orange curacao   shake  Top with 2-3 oz chilled black tea & 2 oz cola  Strain into collins glass  Garnish with lemon slice      TIP: How to interpret measurements in old cocktail books    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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.

Grab a martini, because this week we're traveling back to 1930s London with Bright Young Things! Join us to learn more about 30s cocktail culture, the so-called King of Anatolia, interwar newspaper magnates, American evangelists in the UK, Armistice day poppies, and more! Sources: Cocktails: Harry Craddock, Savoy Cocktail Book, 1930 Edition. Full Text Available at https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book International Bartenders' Association, Official Website: https://iba-world.com/iba-official-cocktail-list/ Lord Beaverbrook: Laura Beers, "Education or Manipulation?: Labour, Democracy, and the Popular Press in Interwar Britain," Journal of British Studies 48, 1 (2009) Laura Beers, "Punting on the Thames: Electoral Betting in Interwar Britain," Journal of Contemporary History 45, 2 (2010) Alan Travis, Bound and Gagged: A Secret History of Obscenity in Britain (Profile Books, 2000) Gary Love, "The Periodical Press and the Intellectual Culture of Conservatism in Interwar Britain," 57 (4) 2014 JM McEwen, "The Press and the Fall of Asquith," The Historical Journal 21, 4 (1978) The King of Anatolia: Patrick J. Kriger, "Six Reasons Why the Ottoman Empire Fell," History https://www.history.com/news/ottoman-empire-fall "Abdulmejid II" Wikipedia https://en.wikipedia.org/wiki/Abdulmejid_II M. Sukru Hanoiglu, A Brief History of the Late Ottoman Empire (Princeton University Press, 2008), https://www.jstor.org/stable/j.ctt7t314.13 Mona Hassan, Longing for the Lost Caliphate: A Transregional History (Princeton University Press, 2016), https://www.jstor.org/stable/j.ctt1q1xrgm.6 . https://www.firstworldwar.com/bio/mehmedvi.htm Evangelicals in the UK: "History" National Association of Evangelicals https://www.nae.org/about-nae/history/ British Pathe "Kentucky Singers (1930)" YouTube, https://youtu.be/M5lb-4oWc14 Roberta Freund Schwartz, "Preaching the Gospel of the Blues: Blues Evangelists in Britain," Cross the Water Blues: African American Music in Europe ed. Neil A. Wynn (University of Mississippi Press, 2007), https://www.jstor.org/stable/j.ctt2tvbm7.12 Guido Van Rijn, "Lowland Blues: The Reception of African American Blues and Gospel Music in the Netherlands," Cross the Water Blues, https://www.jstor.org/stable/j.ctt2tvbm7.16 Hans Krabbendam, Saving the Overlooked Continent: American Protestant Missions in Western Europe, 1940-1975 (Leuven University Press, 2020), https://www.jstor.org/stable/j.ctv1595mtj.5 Kira Thurman, "Singing the Civilizing Mission in the Land of Bach; Beethoven; and Brahms: The Fisk Jubilee Singers in Nineteenth-Century Germany," Journal of World History 27:3 (September 2016): 443-471. https://www.jstor.org/stable/44631474 Brian Ward, "Music, Musical Theater, and the Imagined South in Interwar Britain," The Journal of Southern History 80:1 (February 2014): 39-72. https://www.jstor.org/stable/23796843 Poppies: James Fox, "Poppy Politics: Remembrance of Things Present," in Cultural Heritage Ethics: Between Theory and Practice ed. Constantine Sandis (Open Book Publishers, 2014), https://www.jstor.org/stable/j.ctt1287k16.8 . Jon Dean, "Poppy Fascism," The Good Glow: Charity and the Symbolic Power of Doing Good (Bristol University Press, 2020), https://www.jstor.org/stable/j.ctv123x5b8.11 Sarah Freeland, "The Poppy Lady: Moina Michael started a movement for veterans," UGA Today (5 November 2017). https://news.uga.edu/poppy-lady-moina-michael/ John McCrae, "In Flanders Fields," Poetry Foundation, https://www.poetryfoundation.org/poems/47380/in-flanders-fields Film Background: BBC Interview with Stephen Fry: https://www.bbc.co.uk/films/2003/09/30/stephen_fry_bright_young_things_interview.shtml Roger Ebert review of Bright Young Things: https://www.rogerebert.com/reviews/bright-young-things-2004 Bright Young Things Wikipedia: https://en.wikipedia.org/wiki/Bright_Young_Things_(film) https://www.bl.uk/20th-century-literature/articles/the-bright-young-things-behind-the-party-mask  

Welcome back!London Cocktail Week kicks off on 1st October, running to 31st October (hurrah!) and to celebrate, we begin our second season by catching up with its founders, Hannah Sharman-Cox and Siobhan Payne to talk why it runs for 31 days, what's on the agenda and what they're looking forward to on the LCW calendar.We keep the London theme going by reviewing two product ranges created by London bartenders. The first is EasyMixt, the ultimate hack for mixing up simple and delicious cocktails at home, followed by Everleaf, a trio of non-alcoholic drinks created to deliver big-time flavour experiences.The Savoy Cocktail Book, from one of the oldest venues in the capital comes under the spotlight in our book review and we head to Soma, one of the newest to check out the super cool decor and try out the Indian-inspired drinks.What we're mixing:BrambleCreated by the late, great London bartender Dick BradsellIngredients50ml/2 parts London Dry GIn25ml/1 part freshly-squeezed lemon juice12.5ml/1/2 part sugar syrup12.5ml/1/2 part creme de mure liqueurMethod:Shake the gin, lemon juice and sugar syrup over ice and strain into a rocks glass filled with crushed ice. Top with more crushed ice and form into a mound. Drizzle the creme de mure over to create a streaking effect. Garnish with a blackberry and lemon slice. Serve with a small metal, paper or sustainable straw.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:EasyMixtEverleafThe Savoy Cocktail BookSomaFor the full London Cocktail Week programme and to sign up for your £15 wristband to entitles you to £7 cocktails, masterclasses and events across London, visit londoncocktailweek.com Hosted on Acast. See acast.com/privacy for more information.

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.

Today’s episode explores history, one drink at a time with Ashley Warren, co-host of The Kindred Spirit podcast. “the Kindred Spirit” covers everything from obscure cocktails (Monkey Gland, anyone?) to urban legends (who was the original Hot Toddy?)    Primarily we dissect the cocktail book we’re both obsessed with, “Movers and Shakers: Women Making Waves in Spirits and Wine” by Hope Ewing   4:10 - Ashley’s “behind-the-bar” upbringing (her childhood house had a keg!)  5:45 - #BriBook: “Movers and Shakers” by Hope Ewing, which dismantles the white, corporatized way that beer and drinking was packaged post-Prohibition.  8:45 - How to get experimental? Play Bartender’s Choice and ask for a recommendation,  and always sit at the bar. “Sitting at the bar is a great way to not feel alone.” - Ashley Warren, “The Kindred Spirit” podcast 12:45: #BriBook: “The Please Don’t Tell Cocktail Book”, 1888 “Bartender’s Manual,” “Hoffer’s Brewing Guide,” “Savoy Cocktail Book,” “Imbibe,” “Drinking Like Ladies” 25:30 - How to get plugged into your local cocktail and spirits scene    Follow @bribookspod on Instagram, Twitter, and bribookspod.com/newsletter

Book NotesCarrie reads: Get in Trouble by Kelly Link My Ántonia by Willa Cather Michael reads: 20th Century Ghosts by Joe Hill The Ballad of Black Tom by Victor LaValle Melissa reads: Hunger Makes Me a Modern Girl by Carrie Brownstein The Eyre Affair by Jasper Fforde Bite Notes Pair Get in Trouble with a slice of Florida Key Lime Pie, available on our website. You can tell from the state of the copy pictured that it's a favorite recipe in Carrie's family. For a less sweet pie, use 3/4 cup of sugar instead of a full cup. Carrie recommends Nellie & Joe's key lime juice, which you can usually find at Kroger. The pie is also great when served frozen.  The kolaches mentioned in My Ántonia are still enjoyed in areas of the United States where Czech immigrants settled. Read more about the history of this Czech pastry and find a recipe on toriavey.com. Try the recipe from the website Caroline's Cooking for the Trinidadian snack Pineapple Chow. It's just like the dish Tommy Tester enjoyed at the Victoria Society. Enjoy this easy recipe for the New England staple the Fluffernutter sandwich as you relish each story in 20th Century Ghosts by New England's very own Joe Hill.  Try the Jabberwock cocktail from the Savoy Cocktail Book in honor of the Vorpal's Special that Tuesday Next orders in The Eyre Affair.

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!!

This week, Kelleigh Greenberg-Jephcott discusses with Ivan six things which she thinks should be better known. Blackwing Pencils https://palominobrands.com/blackwing/ The Savoy Cocktail Book, 1930 www.distillerytrail.com/blog/10-classic-cocktails-savoy-cocktail-book-infographic/ Marfa, Texas www.vogue.com/article/city-dwellers-guide-to-marfa-texas Clay Felker, New York Magazine & the School of New Journalism https://senate.universityofcalifornia.edu/_files/inmemoriam/html/clayfelker.html The Films of Hal Ashby https://variety.com/2018/film/news/hal-ashby-documentary-director-amy-scott-harold-and-maude-being-there-1202925246/ Edith Wharton’s Glimpses of the Moon https://heavenali.wordpress.com/2013/08/22/the-glimpses-of-the-moon-edith-wharton-1922/ This podcast is powered by ZenCast.fm

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.

Lang lebe der wohl interessierte trinkende Stammgast ! Danke Bosch! --- Andre Krüger aka Bosch: http://boschblog.de/2018/01/24/durch-die-bars-leipzig-berlin-hamburg/ --- Tolle Bars: Imperii, Leipzig - http://imperii.de Becketts Kopf, Bar zur Verfeinerung der Sinne, Berlin - http://becketts-kopf.de  --- Corpse Reviver No.2 ( wie derzeit im Löwen gemixt) Shaker, viel kaltes Eis 3 cl Dry Gin (Rutte) 3 cl Quinquina Blanc (Cap Corse) 3 cl Cointreau 3 cl Zitronensaft 1-2 Dash Absinthe Shake, strain in gekühlte Cocktail Schale --- Savoy Cocktail Book - Corpse Revier No. 2 - https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book/52 --- Corpse Reviver No.1 (wie derzeit im Löwen gemixt - Ebenfalls aus dem Savoy) "To be taken before 11.00 am or whenever steam and energy are needed" Shaker, viel kaltes Eis 5 cl Cognac (Park VSOP) 2,2 cl Calvados 2,5 cl Sweet Vermouth (Antica Formula) Shake, strain, in gekühlte Cocktail Schale --- Corpse Reviver No. Blue by Jakob Briars - https://www.diffordsguide.com/cocktails/recipe/2920/corpse-reviver-noblue --- Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2  Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net  ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

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

“If something tragic happens….” Greg mentions the lavender fiend treehouse. We taste (and hear) Magnum Cream Liqueur. Greg mentions the Savoy Cocktail Book. We make a Journalist Cocktail. When to shake and when to stir. Italy talk. Download Episode 116.

A classic from 1930's "The Savoy Cocktail Book." Superficially similar to a sidecar, this one kicks up the exotic flavors by using Chartreuse. See the note on using green versus yellow varieties of this French liqueur below. I stumbled across this one while browsing the PDT app on my iPhone, and I find that the recipes out there mostly follow the same ratios with some variations for sweetness. The recipe below seems to turn out a cocktail that is just right for my palette. 2 ounces Cognac 3/4 ounce fresh lemon juice 1/2 ounce Green (or Yellow) Chartreuse 1/4 ounce simple syrup 1 dash Angostura bitters Place all of the components in a shaker with ice and shake vigorously. Strain into a coupe. Garnish with lemon, if desired. Note: Every recipe I looked at recommended Green Chartreuse. The PDT app says they use green because the prefer the flavor. Craddock's book doesn't have a recommendation, so it's mostly a matter of taste. If you have both varieties on hand, try it both ways. The yellow version you may find a little sweeter and the green version more herb forward. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BOKuErjARRm/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOKuBiygl4y/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOKt-hXATtB/?taken-by=troycocktailing) Chartreuse (https://en.wikipedia.org/wiki/Chartreuse_(liqueur)) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

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.

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.

Join Tiffany Short at The Gibson, a speakeasy-style bar on the U Street Corridor in Washington, D.C., and enjoy a La Mañana Después. A variation on the Fernet Cocktail from the Savoy Cocktail Book, this delicious drink swaps out the gin for blanco tequila.