Historic Cocktails: Pre-Prohibition Recipes for Crafting an Excellent Drink by Dawn Irion - HTML preview

Cocktail Recipes

1. ABRICOTINE POUSSE CAFE

Fill Pousse Café (or similar) glass one-third full of Abricotine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.

ABRICOTINE is a French brand of apricot flavored brandy. Allowed substitutions are any apricot brandy or apricot liqueur.

2. ABSINTHE

To serve Absinthe without any particular style of service:

Fill the bowl of the Absinthe glass partly with Shaved Ice, and the rest with water, the water will be ice cold as it drops from the Absinthe glass. Pour one pony of Absinthe into large Bar glass and let ice cold water drip from the Absinthe glass into Bar glass until full. The Absinthe glass has a hole in the center.

ABSINTHE is a distilled 90-148 proof alcoholic beverage derived from botanicals, including the flowers and leaves of Artemisia absinthium (“grand wormwood”). The anise-flavored spirit can include green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe is traditionally a natural green in color but it may also be colorless. In historical literature Absinthe has been referred to as “la fée verte” (the green fairy). Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. Today, Switzerland is the only country to have a legal standard for the production of Absinthe. Absinthe quickly rose to great popularity as an alcoholic drink in late 19th- and early 20th-century, however it gained a false and hysterical reputation for producing hallucinations. Trace amounts of the chemical compound thujone were alleged to cause harmful effects. However no substantial evidence exists to support these claims. In the 1990’s, modern European Union food and beverage laws were adopted which removed the longstanding barriers to the production and sale of Absinthe. A revived interest in the spirit followed. Now nearly 200 brands of absinthe are being produced in a dozen countries, primarily in France, Switzerland, Australia, Spain, and the Czech Republic. It wasn’’t until 2007 that U.S. producers were approved for distilling and distributing Absinthe.

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