Got this in my morning e-subscription to the Great Gray Lady (New York
Times). Since you play about with different hooches, etc. you'd likely
be a candidate to read this tome:

"A booze encyclopedia

Drink cocktails, and turn it into research. That’s what two experts on
bars and alcohol did.

David Wondrich and Noah Rothbaum have created a book that they say has
no clear antecedent: “The Oxford Companion to Spirits and Cocktails,”
a 900-page tome with more than 1,150 entries on alcoholic drinks. They
started the project about a decade ago. “Naïvely, going into it, I
thought, ‘We’ll do this two, three years,’” Rothbaum told The Times.

In the book, you will find that rum got its start in Asia; that the
secret recipe for the Italian aperitivo Campari was based on Stoughton’s bitters, an English product; and that rock and rye, a sweetened whiskey
drink that has recently made a comeback, began as a quack cure for tuberculosis. — Claire Moses, a Morning writer"

Here's a link to the whole article. https://tinyurl.com/GUZZLE-THIS

I found it interesting reading even as a non-imbiber (mostly).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saint Ambrose Cup
Categories: Five, Beverages, Booze, Citrus, Squash
Yield: 1 Shooter

3/4 oz Campari
2 oz Espolón Blanco
3/4 oz Fresh lemon juice
1/4 oz Simple syrup
4 sl Cucumber; 3 muddled 1 for
- garnish

Shake the cocktail and then strain it into a chilled
cocktail coupe. Garnish with a cucumber on the side and
serve immediately.

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Archives

MMMMM

... "I am always ready to learn although I do not always like being taught!"
- Sir Winston Churchill

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Quoting Dave Drum to Jim Weller <=-

A booze encyclopedia
The Oxford Companion to Spirits and Cocktails

That would be an interesting read.

David Wondrich

I've read him for years in Esquire, Modern Drunkard Magazine and
Serious Eats etc. He really know his cocktail history.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicago Silver Fizz
Categories: Alcohol, Beverages, Eggs
Yield: 1 Serving

1/2 tb Superfine sugar
1/2 oz Lemon juice
2 oz Old Tom Gin
1 Egg white
Club soda

I'm not sure if the Silver Fizz was developed in Chicago, or if it
was just popular for a time around 1883.

In 1883, Fred Hildreth, head bartender at one of the Chicago's top
salons, mentioned the Silver fizz to a man from the Tribune as one
of the "popular fancy drinks" of the day. It would remain so for
another forty years, during which it did yeoman service as a
lifeline for the overhung. - David Wondrich

The Silver Fizz is based on a regular fizz recipe, which is
essentially a sweet and sour drink laced with club soda. But this
one adds an egg white to the glass, which completely changes the
dynamic. It adds a frothy layer to the cocktail, making it seem
frivolous and fun. What could be better when the temperature tops
90?

The only trick is to shake it like mad. The egg white will only
reach optimal frothiness once it has been shaken for about a minute.

The Silver Fizz

Fill a glass 3/4 quarters full with ice. Add the sugar, lemon juice,
gin, and egg white. Shake vigorously for at least a minute. Strain
into a glass and top with club soda.

From: David Wondrich's Imbibe!

Posted by: Nick Kindelsperger, food critic for the Chicago
Tribune, in his The Paupered Chef blog.

MMMMM

Cheers

Jim

... Cocktails can transport you to far-off lands and distant eras.

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JIM WELLER wrote to DAVE DRUM <=-

A booze encyclopedia
The Oxford Companion to Spirits and Cocktails

That would be an interesting read.

David Wondrich

I've read him for years in Esquire, Modern Drunkard Magazine and
Serious Eats etc. He really know his cocktail history.

The only cocktail publication I ever read/used is the Old Mr. Boston Bartender's Guide.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicago Silver Fizz
Categories: Alcohol, Beverages, Eggs
Yield: 1 Serving

And the only "Fizz" drink I have made was when I was working as a
beer-tender at a local joint called the "Elbow Room". It was pretty
much a "shot & a beer" type of place. Some youngish arm-candy ordered
a sloe gin fizz one evening. So, I whip out the Old Mr. Boston from
behind the till and mix one up for her.

When I served it she went off on me "This isn't what I ordered!" she
screeched.

"It's a sloe gin fizz." I replied showing her the formula.

"That's all wrong" says the bimbo. "A sloe gin fizz is just sloe gin
and Seven-up."

And it went downhill from there .... Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sloe Gin Fizz
Categories: Booze, Beverages, Citrus
Yield: 1 Guzzle

1 1/2 oz Sloe gin
2 tb Lemon juice
1 ts Powdered sugar
6 oz Club soda; or to fill
1 Maraschino cherry
1 Lemon slice

Fill a mixing glass with ice. Add sloe gin, lemon juice,
and powdered sugar. Shake and strain into a Collins glass
filled with ice cubes. Fill with club soda. Garnish with
a cherry and an lemon slice.

Source: Old Mr. Boston: Official Bartender's Guide

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm serfectly pober...not as think as you drunk I am.
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Quoting Dave Drum to Jim Weller <=-

David Wondrich

He really know his cocktail history.

The only cocktail publication I ever read/used is the Old Mr.
Boston Bartender's Guide.

It's a great guide too.

A sloe gin fizz is just sloe gin and Seven-up.

That's a quick and easy cheat version.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Weeski
Categories: Alcohol, Beverages
Yield: 1 Serving

2 oz Irish whiskey
1 oz Lillet Blanc
1 ts Cointreau
2 ds Orange bitters
Lemon peel, for garnish

Combine ingredients in a mixing glass and fill with ice. Stir until
well chilled, about 30 seconds. Strain into chilled cocktail glass.
Twist thin strip of lemon peel above drink and use as garnish.

Created by cocktail historian David Wondrich

Posted by Paul Clarke

From: Serious Eats

Lillet Blanc is a orange peel infused aromatised white wine. It's
a modern sweeter variant of James Bond's Kina Lillet with reduced
quinine content. -JW

MMMMM


Cheers

Jim


... Bring out the beast with potent elixirs.

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--- Platinum Xpress/Win/WINServer v3.0pr5
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JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Jim Weller <=-

David Wondrich

He really know his cocktail history.

The only cocktail publication I ever read/used is the Old Mr.
Boston Bartender's Guide.

It's a great guide too.

A sloe gin fizz is just sloe gin and Seven-up.

That's a quick and easy cheat version.

And not a very good one - IMO

Here's an interesting cocktail mentioned in An Isle of Man Ghostly Cozy Collection - by Diana Xarissa (who also wrote the Aunt Bessie series).

As served at the "Tale and Tail" pub and library:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Midnight Manx
Categories: Five, Beverages, Booze, Dairy
Yield: 1 sipper

1 oz Kahlua or Tia Maria
1 oz Bailey's Irish Cream
1 ds Goldschlager cinnamon
- schnapps
2 oz Heavy cream
2 oz Hazelnut coffee

Utensils:
1 Old-Fashioned Glass
1 Shaker

Use a "Shaker" for "Midnight Manx" drink recipe.

Fill a mixer with ice and add Bailey's, Kahlua,
Goldshlager, and cream. Shake for 5 seconds and strain
into an ice-filled double rocks glass. Add chilled
coffee, stir and serve.

RECIPE FROM: https://en.1001cocktails.com

Uncle Dirty Dave's Archives

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... I smell a rat. Did you bake it or fry it?
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