Daiquiri

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This rum based cocktail, named after the Cuban town Daiquiri, created by Jennings Cox, an American mining engineer who was working there in 1900. Rumoured to have run out of gin, he used rum with sugar and lime to create a new drink for his guests.
It still remained unfashionable as a drink until 1940s thought of as only a drink for sailors. At this time, whiskey and vodka were rationed, new trading and travel with Caribbean and Cuba, meant rum became readily available and it’s popularity changed.   It became the favourite drink of the writer Ernest Hemingway and US president John F Kennedy, so clearly must give it a whirl then (please note interest in the Lost Generation in my first cocktail post).

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Ice cubes
3 measures of white rum
1 measure of lime juice
2 teaspoons of caster sugar
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Half fill the cocktail shaker with ice cubes.
Add rum, lime juice and sugar.
Shake well and strain into a well chilled cocktail glass.
Decorate with slice of lime.
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Proceed with caution, may cause wobbly legs. Drink aware etc.

All photographs ©teaandtiffindesigns

Moscow Mule? White lady?

This week it is the turn of the Moscow Mule. I had never had one before, in fact my only knowledge that the cocktail existed was from the advert shown below. Which obviously I now say each and every time “Moscow Mule” is mentioned, and yes I do try to sound like the barman.

Following research on Moscow mules, I discovered that they must (okay probably not must, but we are trying to be classic remember) be served in a copper mug, s lovely husband bought me a pair of copper mugs for my birthday last year.

The Moscow Mule seems to have been created as a clever marketing idea to sell vodka and ginger beer in America at a time when gin was the spirit choice. In the late 1930’s it was a collaboration between John Martin, a head of a food and alcohol distribution company who had bought the rights to Smirnoff vodka, and Jack Morgan president of a ginger beer producing company, which would lead to this cocktail’s creation. It was one evening drinking together, planning how to shift their products, which were not selling, that they came up with the now famous cocktail in it’s distinctive copper mug.

moscow mule

They took the Moscow Mule into bars across America, photographing the Smirnoff vodka alongside the copper mugs and by the 1950’s this vodka cocktail had become very popular.

2 parts vodka, juice of 2 limes, ginger beer to top up. Ice cubes & lime wheels to decorate.

Place cracked ice into a cocktail shaker, add the vodka and lime juice. shake until a frost forms on the outside of the shaker. Pour without straining into a copper mug. Top with ginger beer.

Proceed with caution, may cause wobbly legs. Drink aware etc.

I guess a White Lady should come soon

I’ll take Manhattan

Next on my classic cocktail journey is The Manhattan. It’s history seems a bit unclear, the most interesting story suggests it is Winston Churchill’s mother Lady Randolph, who we should thank for this delicious grown up cocktail.  It seems she asked for it to be made for a party at The Manhattan Club in New York, back in 1870’s,  I like the link with England however possibly just a story. as she was not in New York and pregnant at the time.

2 parts Rye Whisky
1 part sweet vermouth
1-2 dashes of bitters
ice cubes and orange peel.

Place the ice into a cocktail shaker, add the whisky, vermouth and bitters.
Give a shake as per usual.
Rub the orange peel around the rim of the glass.
Pour into a chilled glass.

I prefer mine served on the rocks as it is quite strong.
Proceed with caution, may cause wobbly legs. Drink aware etc.

Variations on a Classic Manhattan
A Dry Manhattan with dry vermouth instead of sweet.
A Perfect Manhattan equal parts of sweet and dry vermouth.
A Brandy Manhattan replacing Brandy with whiskey.

Proceed with caution, may cause wobbly legs. Drink aware etc.

I found this amazing 1960’s cocktail book called Booze, it’s brilliant psychedelic design and illustration was the inspiration for my cocktail post.
Booze – by June Dutton and Edith Vanocur, illustrated by John Astrop and Eric Hill (Determined Productions Inc., 1967).

 

Dry Martini please barman, shaken not stirred…..

A cocktail, well a Martini or a Manhattan, has become a Friday night ‘the weekend is here’ treat in my house.

I’m fascinated by the 1930s (some would say obsessed), The Lost Generation, Scott and Zelda Fitzgerald, The Murphys etc, so I decided to look into the history of cocktail making. Most famous was Harry Craddock, who moved from the USA to work at the Savoy in London during Prohibition. His Savoy Cocktail Book looks great, and my lovely husband has promised to find me a copy to test Harry’s classic cocktails each week.

So to start with, a classic Martini. Dirty? Dry? Shaken or stirred? Gin or Vodka? 

martini for two

Dirty means adding brine from the olive jar. Not sure about that personally, but I will try it in due course as part of the testing process. Dry means adding more Gin than Vermouth, and Mr Bond always went for “shaken not stirred”, so clearly he went against the opinions of barman and liked the over agitated, slightly diluted taste.

My experience thus far is just a Dry Gin Martini, shaken not stirred, 1 part gin to 1 part Vermouth. 

So a Dry Martini please barman, shaken not stirred….

So you will need
1 part Gin
1 part Dry Vermouth,
Ice cubes
Green Olives/Lemon twist.

Pour Gin and Vermouth into a cocktail shaker with ice cubes.
Either shake/stir (we are very 007).
Pour into chilled cocktail glasses, garnish with olives /lemon twist.

Proceed with caution, may cause wobbly legs. Drink aware etc.

I found this amazing 1960’s cocktail book called Booze, it’s brilliant psychedelic design and illustration was the inspiration for my cocktail post.

Booze – by June Dutton and Edith Vanocur, illustrated by John Astrop and Eric Hill (Determined Productions Inc., 1967).