May 9, 2013 (Day 1) – Colonial

As mentioned in the post before this one, we are taking the time to explore deep into the history of classic cocktails and to take a look at how these roots have grown into the multi-billion dollar business we know today.

This idea has marinated in our minds for a quite a while now, like a finally aged Mojakka. However, we needed to take some time off from the daily cocktail grind to recharge. However, we also learned something else about ourselves – if we don’t force ourselves to write every single day, once, twice, or three times a week just doesn’t give us the motivation.

So, we’re back to a cocktail a day for Year Four.

This first recipe is a book we’ve had on hand since the first year, and one we occasionally delved into. However, the majority of these pages were uncracked by  the time we wound around to finish up the first year.

Bill Edwards’ How to Mix Drinks  hit the markets just three short years after prohibition ended. This in 1936 tome includes the bare-bone recipes of several hundred cocktails with nary a word wasted on proclivities such as “mixing directions.” As such, we’ve done some outside research to discover the proper preparation of the cocktails listed wherein.

We just happened upon a fresh bottle of gin in the Cocktails, 365 bar so we’ll kick off the brand new year of daily cocktails with a gin-based libation.


  • 2 oz gin
  • 1 oz fresh grapefruit juice
  • 2 dashes Angostura bitters
  • 1 dash grenadine (or to taste)

Combine all the ingredients in a Boston shaker filled with ice. Stir at least 30 seconds or until a nice, heavy frost forms on the outside of the shaker. Strain into a chilled martini glass.



It’s a somewhat bland cocktail. While the bitterness of the grapefruit juice helps with the gin, that damned grenadine just takes the edge off of everything and deadens the other two flavors. We’d recommend just killing the grenadine like the filthy interloper that it is. At least in this drink.


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