Bartending Tips From Days of Old (1800s Recipes ... Hot Gin Sling & Hot Irish Whiskey Punch)

Fox News ^ | January 19, 2012 | Richard Goldsmith

[DogByte6RER]

Bartending Tips From Days of Old

What's old is new again, and nowhere is that more true than in the cocktail world.

New twists on classic cocktails are popping up everywhere, but most of us haven't even figured out how to make them sans twists yet. Luckily, the bartenders of yore have reached forward in time to give us invaluable advice on mixing these drinks of yesteryear.

And publishers looking to capitalize on the cocktail craze have reached back to the of bartenders at the turn of last century to reprint some of the most storied mixology guides. Long before every bartender with a retro-styled vest and an overblown mustache called themselves mixologists, these tomes were already filled with tips for a profession known for reinvention, and reprinting these is akin to unearthing the Rosetta Stone.

While the origins, and even the original recipes of cocktails that have become classics are often shrouded in mystery and spark arguments as to proportions, ingredients and measurements, these books are as close to the definitive answer as is possible to get in many cases. It's not always the tastiest version, but it's certainly going to be one of the most authentic.

We put three of these reissued guides to the test to see which one delivers the goods and turns even the most mild-mannered Chardonnay sipper into a bitters slinging machine.

Daly's Bartenders' Encyclopedia

Printed in 1903 for the bargain price of 50 cents, Daly's Bartender's Encyclopedia was written by Tim Daly. He chronicles his experiences of 20 years behind the bar – a career that kicked off in 1883, not all that long after the advent of the cocktail.

[DogByte6RER]

Cheers!

[Jet Jaguar]

“One of the best bartenders of his day, Thomas earned a stratospheric $100 per week at one point and did more to popularize the drinks of the day than any other mixologist of his day, or even most from today.”

For 1800’s pay this guy was the Michael Jordon of his craft.

[Jet Jaguar]

“One of the best bartenders of his day, Thomas earned a stratospheric $100 per week at one point and did more to popularize the drinks of the day than any other mixologist of his day, or even most from today.”

For 1800’s pay this guy was the Michael Jordan of his craft.

[Matchett-PI]

bttt

[mnehring]

Bump for reference. I’ve been wanting to check out old recipes. They were heavy on bitters, ginger, and herbs that is often missing today.

[thecodont]

The Joy of Mixlology: A Consummate Guide to the Bartender's Craft, by Gary Regan, touches on the historical background of some of classic cocktail recipes and makes an attempt to group them into "drink families" (sours, French-Italian cocktails, etc.).

http://www.amazon.com/Joy-Mixology-Consummate-Guide-Bartenders/dp/0609608843/ref=sr_1_1?ie=UTF8&qid=1327276703&sr=8-1

[thecodont]

The Joy of Mixology: A Consummate Guide to the Bartender's Craft, by Gary Regan, touches on the historical background of some of classic cocktail recipes and makes an attempt to group them into "drink families" (sours, French-Italian cocktails, etc.).

http://www.amazon.com/Joy-Mixology-Consummate-Guide-Bartenders/dp/0609608843/ref=sr_1_1?ie=UTF8&qid=1327276703&sr=8-1

[2ndDivisionVet]

Hollis Bulleit, spokeswoman.

[NavyCanDo]

Great Great Grandpappy NavyCanDo’s Bartender tip was always have a look-out posted to spot for revenuers before inviting guest into the shed.

[DogByte6RER]

[RitchieAprile]

some of these were purportedly medicinal such as the
Becher liqeur from Karlovy Vary. other might have been flavoring to cover up taste of nasty homemade corn squeezings.

[The Great RJ]

The younger generation seems to have some pretty bad taste when it comes to spirits. When I stroll down the vodka aisle at a large liquor store I see vodkas flavored like gummy candy, cotton candy, cake, root beer and even peanut butter as well as an assortment of fruit flavors. The blue colored raspberry vodka I swear looks just like the blue disinfectant solution for combs you used to see in barber shops. Some of the concoctions I see young patrons at bars drinking would seem by my taste pretty nasty.

I am glad to see that the well mixed cocktails of the past are coming back. I recently happened on a bar along the north shore of Lake Superior that specialized in the old time cocktails and enjoyed a well made Old Fashioned.

[CrazyIvan]

“Bump for reference. I’ve been wanting to check out old recipes. They were heavy on bitters, ginger, and herbs that is often missing today.”

Used to be an old gent that only worked a few nights a week
at a local bar. He made a lot of stuff that fits that
description. I hate sweet, sugary drinks. He made something
with bitters that I loved. Wish I knew what it was.

[Tanniker Smith]

Ferget yer fancy drinkins.
When the family needed a pick-us-up, we cracked opened my Dad's Fecking Irish Whiskey and drank a toast in his honor. That's the way to do it.

but, yeah, ... I'd try something old like that just out of curiosity, I suppose ...

[RegulatorCountry]

An old-school Cuba Libre has bitters.

[RedMDer]

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[mnehring]

Ditto, there is something about the old drinks that tastes like they steeped bourbon in pine needles (reminds me of my grandpa). Today, most drinks taste like something at disneyland with booze.

[Moonmad27]

Thanks for this — i’ve been reading old cookbooks — most oriiginal, others reproduction or e-books, and have a 1940’s bartending booklet. The cookbooks also have drinks. It’s fascinating and like time travel!

[SAJ]

Just btw, Becher is simply **fan**tastic to use in cooking. Particularly when braising meats.

[SunkenCiv]

This is not a Gods Graves Glyphs topic.