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Tuesday, August 23, 2011

For those inclined to imbibe...............

“I misremember who first was cruel enough to nurture the cocktail party into life. But perhaps it would be not too much to say, in fact it would be not enough to say, that it was not worth the trouble.” –Dorothy Parker 

As a collector of vintage mixology books...........a few suggestions:

From Constantino Ribailagua at Havana's La Florida: 

The El Presidente (yes, if you have a hangover tomorrow....blame it on Obama...**sigh** ;)

1 oz Light Rum
1 oz Dry Vermouth
1 tsp Grenadine
1 tsp Curaçao
Twist of orange peel
Maraschino cherry garnish

Fill a tall mixing glass with cracked ice, pour in Rum and Vermouth. Add Grenadine and Curaçao, stir into a chilled cocktail glass. Twist orange peel over the glass so that the oil floats on the surface of the drink. Drop orange peel in, along with maraschino cherry.

Horse's Neck (ca 1910) **(my personal favourite)** (Serve this with 1/2 Tbl. of powdered sugar, the juice of 1/2 lemon  and the cocktail becomes a "Cablegram"....another favourite from the 1930s)

1 1/2 oz Bourbon
Ginger ale

On ice in a tall glass. Make a continuous spiral-cut peel of an entire lemon, stream it from the rim of the glass to the very bottom.

The original Mai Tai **(from Victor "Trader Vic" Bergeron, ca 1944-Hinky Dink's Restaurant, Emeryville, Ca.) . Complex if made should NEVER taste like a sweet spiked punch. Mmmmm, Mai tai! Roa ae!! :)

1 oz Light Rum
1 oz Dark Rum
1/2 oz Curaçao
1 1/2 tsp rock-candy syrup or simple syrup
1 1/2 tsp orgeat (almond) syrup
lime peel
mint sprig

Place Rums, Curaçao, and syrups in a cocktail shaker with cracked ice. Shake, strain into a chilled old-fashioned glass, garnish with lime and mint. Serve with a straw and a stirrer.

The orginal Zombie **(created in the mid '30s, popularized at the Hurricane Bar at the New York World's Fair of 1939. This recipe credited to Don Beach, of Hollywood's "Don the Beachcomber".** Yes, and more than one of these would make you a something out of Michael Jackson's "Thriller". :0

1 oz White Rum
1 oz Golden Rum
1 oz Dark Rum
1/2 oz apple, apricot, or cherry brandy
3/4 oz pineapple juice
3/4 oz papaya juice
juice of one lime, strained of seeds
151-proof Rum
Pineapple-slice garnish

Combine all ingredients except 151 and garnishes in a shaker with cracked ice. Shake, then strain into a Collins glass that has been filled with ice cubes or a good amount of crushed ice. Float a spoonful of 151 on top, then add garnishes, serve......step back to avoid falling bodies. :0

A few from the first edition of Old Mr. Boston, ca 1935:
Apple Pie Cocktail

1/2 Rum
1/2 Vermouth
4 dashes Apricot liqueur
2 dashes Grenadine
4 dashes lemon juice

Shake well and strain into a 3 oz cocktail glass.


1 jigger Rye or Bourbon
1 1/2 jigger grapefruit juice
1/2 jigger Grenadine

Shake in ice and strain into an 8 oz stem glass. Serve with ice.

More to come at a later date............... :)


  1. Hmph, never touch the stuff myselfOMIGODTHERESABEERINMYHAND!!! How the hell did THAT get there?

    This is very cool. You should consider being a member here if you aren't already: Maybe too niche for you?

  2. OMG, I know that site! I've actually been there quite a few times, and noooooo.....too niche?? never!! :) I thought I was the one who was too niche. I guess my page is proof that I must not be the only!!

  3. Once upon a time I had this massive collection of "tiki" barware and other stuff, but realized in the end that my obsession was with Hawaiiana and that the whole tiki thing was much larger and encompasses, seemingly, surf music and a lot of other stuff I'm not into. But I'm still a member and it's a nice little community. :)

  4. I like it, too. I do have some friends who are very into the entire Tiki, entertaining, etc. Me....more about the music, but I do confess to having a huge collection of vintage Hawaiianna kitsch...old tourist gifts, swivvel-hips hula dancers statues, that sort of stuff.... :0 *blush*