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        1. Lesson Eight: Advanced Mixology

          Chapter Thirteen: Eye Openers

          Once upon a nineteenth century time, all cocktails were likely to be sipped at breakfast, whether because of a head pounding hangover, or because some numbness might improve one’s work. But remember that life was often short and brutal then so don’t be covetous of a simpler, drunker time. We have it pretty good too.

          Ramos Gin Fizz

          Created in 1888 by Henry C. Ramos when he opened his Imperial Cabinet Bar in New Orleans at the corner of Gravier & Carondelet Streets.  The drink caught on and when Ramos opened the Stag Saloon in 1902, the drink was so popular that thirty-five “shaker boys” worked non-stop. The Ramos Gin Fizz is known all over the country now and the original recipe still prevails in better establishments.

          1 1/2 ounces gin
          1/2 ounce fresh lemon juice
          1/2 ounce fresh lime juice
          1 1/2 ounces simple syrup
          2 ounces half & half or cream
          1 small egg white
          2 drops of orange flower water

          Shake all ingredients with ice except the soda and strain into a highball glass without ice. Top with club soda. No garnish. NOTE: Highball glasses are almost too big for this drink; in the 19th century there was an 8 ounce “Fizz or Delmonico glass” that was the perfect size for this drink, it was like a short highball and it prevented the inexperienced bartender from drowning the drink in soda.

          Bloody Mary (original recipe)

          The creation of the Bloody Mary in Paris coincided with arrival of the first tins of tomato juice from the United States, right after WW I. Evidently Frank Meier, head barman at the Ritz Bar, had been mixing up his famous Tomato Juice Cocktail for years before the cans appeared.  But his recipe was missing one fundamental ingredient; the booze!

          At Harry’s American Bar in Paris, Barman Ferdinand ‘Pete’ Petiot pulled it all together, adding vodka to the mix. That was in 1920. (Although little-known in the US at the time, vodka had been fashionable in Paris since the 1890s.) According to Duncan McElhone, son of Andy, the original storyteller and owner of Harry’s, the name came from the continued appearance of a woman at the bar. This Mary was regularly left waiting for her man at the bar, nursing one of Pete’s tomato cocktails.  Duncan said that a comparison was made between the imprisonment of Mary Queen of Scots and young Mary’s long, solitary hours at the bar. Pete had worked at Harry’s from 1919 to 1936, when the Astor Family, loyal customers of his, convinced Pete to head the bar staff at their St. Regis hotel in New York.  When he arrived at the King Cole Bar, where it was served as a gin drink he introduced the drink to New Yorkers, but changed the name to the Red Snapper at the behest of the management. John Martin, grandson of Heublein’s founder Andrew Martin, used the drink as a vehicle to promote a new product, Smirnoff Vodka. This led to an almost exclusive use of vodka in the drink, and helped to make it the de rigeur morning-after cocktail.

          1 1/2 ounces vodka
          2 Dashes Worcestershire
          4 Dashes Tabasco
          Pinch of salt and pepper
          1/4 ounce fresh lemon juice
          4 oz. tomato juice

          Combine all ingredients in mixing glass and roll back and forth to mix.  Strain into an iced goblet.  Garnish with wedge of lemon and lime on a side plate.  Dash of celery salt is a nice touch and New Yorkers traditionally add horseradish.  Bloody Marys offer rich ground for improvisation both in garnish and ingredients. Have fun, throw the garden in there too.

          Bloody Mary

          Ryan Demonstrates How To Make a Bloody Mary.

          Bloody Mary
          In mixing glass add;
          2 oz Vodka
          1/4oz Lemon Juice
          3-4 Dashes of Worchestershire Sauce
          3-4 Dashes of Tabasco
          Fresh ground pepper
          Tsp of salt
          Add ice and fill with tomato juice
          Gently roll the drink in a shaker
          Garnish with whatever you want

          Corpse Reviver No. 2

          Ryan Demonstrates How To Make a Corpse Reviver No. 2.

          Corpse Reviver No. 2
          In mixing glass add;
          3/4 oz Dry Gin
          3/4 oz Lillet Blanc
          3/4oz Cointreau
          3/4oz lemon juice
          2 dashes of Absinthe
          Add ice and shake
          Strain into cocktail glass

          Recipes reproduced from “Killer Cocktails” by David Wondrich

          Now Click on the “Lesson Nine – How to Judge a Bar” button below to continue your lessons. And if you’ve made it this far, you really ought to considering becoming a Certified Drinks Expert. Just reach out to us a email@nullwww.rhbdw.cn of you want to give that a go.