May 18, 2013 (Day 9) – Blackthorn Cocktail
Pre-Prohibition cocktails and post-Prohibition cocktails tend to share a lot of similarities. Whereas the development of cocktail recipes seems to outpace a good number of other culinary crafts, those few decades with nothing but speakeasies seems to have somewhat stunted the creation of a new generation of cocktails.
Today we’re looking at 1920s The World’s Drinks and How to Make Them – Standard Authority by Hon. William (Cocktail) Boothby.
We tend to have a soft spot for classic cocktails if only because they have shittons of liquor in them. Sure, your bar may take a hit on product, but you know that your clients are truly getting what they paid for. That’s the way we roll here at Cocktails, 365.
A LA WM. SMITH, ESQ., ROYAL HAWAIIAN HOTEL, HONOLULU, T. H.
- 1.5 oz dry vermouth
- 1.5 oz sweet vermouth
- 1.5 oz Sloe gin
- 1 dash orange bitters
- 2 dashes Angostura bitters
- 1 lemon peel for garnish
Into a mixing glass of cracked ice pour a jiggerful of equal parts of French vermouth, Italian vermouth, and Sloe gin, add a flavor of Orange bitters and a drop or two of Angostura bitters. Stir until very cold strain into a stem cocktail-glass, squeeze a piece of lemon peel over the top and smile.