Frederic (frederic) wrote,

Cocktail Recipes, pt. XLIII

Café Royal Special
• 1/2 oz Dry Gin
• 1/2 oz Lemon Juice
• 1/2 oz Dry Vermouth
• 1/2 oz Sloe Gin
Shake with ice and strain into a cocktail glass. This recipe was garnered from the Café Royal Cocktail Book (1937) where it states that the drink was invented by W.J. Tarling (probably a bartender there). The recipe was equal parts and I went with 1/2 oz instead of 3/4 oz to make it a more petite drink. My notes state that I used Plymouth gin for it. The lemon and dry vermouth balance out the sweeter sloe gin quite nicely.

19th Century
• 1 1/2 oz Bourbon
• 3/4 oz Lillet Rouge or Dubonnet
• 3/4 oz Lemon Juice
• 3/4 oz Creme de Cacao
Shake with ice and strain into a cocktail glass. I found this recipe on the Kaiser Penguin where a commenter mentioned that they had a 20th Century made with Bourbon instead of gin and was called the 19th Century by the bartender, Brian Miller of the Pegu Club/Death & Co. Their recipe stated Lillet Rouge which is a pale imitation of Dubonnet (same could be said about Dubonnet Blanc being that of Lillet Blanc). My notes state that I used Buffalo Trace whereas the original used Old Forester.

Mardi Gras Sour
• 2 oz Bourbon or Rye
• 1 oz Lemon Juice
• 3/4 oz Falernum
Shake with ice and strain into a cocktail glass. Garnish with a cherry. I found this recipe on Chuck Taggart's Gumbo Pages. The drink was kind of like a Frisco Sour but used falernum instead of Benedictine. My notes say that I used Buffalo Trace Bourbon, Velvet Falernum, and Luxardo Marasca cherries.

San Martin
• 1/2 oz Gin
• 1/2 oz Sweet Vermouth
• 1 barspoon Yellow Chartreuse
Stir with ice and strain into a small cocktail glass. Garnish with a lemon twist. This recipe came from Boothby's World Drinks and How to Mix Them (1934). I used Boomsma Jonge Genever gin and homemade sweet vermouth for this rather simple but elegant cocktail.

Dolly O'Dare
• 1/2 oz Gin
• 1/2 oz Dry Vermouth
• 1/2 oz Apricot Brandy
Stir with ice and strain into a cocktail glass; garnish with an orange twist. Another recipe from Boothby's. I used Bombay gin and Noilly Prat dry vermouth, and I noted that I substituted the orange twist for a dash of Regan's orange bitters.
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