Bacardi Cocktail

Categoria : Pre-dinner

Mise en place : Bacardi rum chiaro , succo di limone o lime , sciroppo di granatina , boston shaker o continentale , strainer e coppetta cocktail.

In decimi

6/10 Rum Bacardi Chiaro

3/10 Succo di limone o lime

1/10 Sciroppo di granatina

In cl

4.5 cl Rum Bacardi Chiaro

2.0 cl Succo di limone o lime

0.5 cl Sciroppo di granatina

In once

1 1/2 oz Rum Bacardi Chiaro

3/4 oz Succo di limone o lime

2 dashes Sciroppo di granatina

Vecchia ricetta

Succo di mezzo lime

Mezzo cucchiaino di zucchero bianco

1 1/2 once di rum Bacardi bianco (in uso dal 1930 al 1937)

Guarnizione : /

Tecnica di procedimento : (Shake & Strain) preparato direttamente nello shaker , shekerato con ghiaccio e poi filtrato nel bicchiere.

Procedimento : raffreddare il bicchiere e il boston shaker , eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; shekerare e filtrare con lo strainer direttamente nella coppetta cocktail.

Storia
Il "Bacardi Cocktail" è un variante del "Daiquiri" , nasce intorno al secondo decennio del 1900 per poi divenire uno dei cocktail più consumati negli anni '30.
Il primo ricettario a citare il drink fu "The Ideal Bartender" di Tom Bullock nel 1917 , di cui ne propose due ricette. (Qui sotto scritte)

BACARDI COCKTAIL
Use a large Mixing glass. Fill with Lump Ice.
1/2 jigger Cusinier Grenadine.
1 jigger Bacardi Rum.
Shake well and serve in a Cocktail glass.

BACARDI COCKTAIL -- Country Club Style
Use a large Mixing glass. Fill with Lump Ice.
1/2 Lime Juice.
2 dashes Imported Grenadine.
1 jigger Bacardi Rum.
Shake well; strain into Cocktail glass and serve.

In quei anni , molti locali offrivano nei loro menù il "Bacardi Cocktail" ; ma molti Barman lo presentavano con diversi rhum e non con il distillato della Bacardi.
Così l' azienda , nel 1937 alla Corte Suprema di New York , intraprese una causa ; vincendola e riconoscendo il rhum della Bacardi , l'unico ingrediente base del cocktail.
Da quel giorno , qualunque Barman mettesse quel drink in lista era obbligato a farlo con il rhum della Bacardi.

Timeline
1910/1933 - From "jack's manual" by Jack A. Grohusko

(Questo libro è stato riscritto tra il 1910 al 1933 ben cinque volte , quindi non ho delle certezze sulla data effettiva del drink qui riportato).

1920 - From "The Cocktail Key" by Herbert Jenkins ldt

1922 - From "Cocktails- How to Mix Them" by Robert Vermeire
Bacardi Cocktail
Fill the shaker half full of broken ice, and add:
1/6 gill of fresh Lime Juice. 2/6 gill of Bacardi. Sugar Syrup according to taste.
Shake well and strain into a cocktail-glass. When no limes handy, lemon are usually taken instead. This cocktail is in great demand in London. In the U.S.A. it is undoubtedly more popular than any other cocktail.

1924 - From "Manual de Cantineros Club" de Cantineros Habana Cuba

1929 jul. 6 - From "The Montreal Gazette"

1930 - From "The Savoy Cocktail Book" by Harry Craddock
Bacardi Cocktail
1/4 Succo di limone o lime
1/4 Grenadine
1/2 Rum Bacardi
Shekerare bene e filtrare nel bicchiere da cocktail

Bacardi Special Cocktail
1 Cucchiaino di Grenadine
1/3 Burrough's Beefeater Gin
2/3 Rum Bacardi
il Succo di 1/2 Lime
Shekerare bene e filtrare nel bicchiere da cocktail

1934 oct. 12 - From "the pittsburgh press"

1934 - From “Burke’s complete Cocktail & Drinking Recipies” di Harman Burney Burke il "Bacardi Cocktail" è stato classificato 9° tra “I 15 più famosi cocktail del mondo nel 1934”.

1934 - From "The Artistry of Mixing Drinks" by Frank Meier

1934 - What Shall We Drink? by Magnus Bredenbek (1934)
BACARDI COCKTAIL
Two ounces of Bacardi Rum, a tablespoon of Grenadine, the juice of a quarter lime. Shake and serve.

1934 - The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (N.ed. del 2003)
BACARDI
Two jiggers Bacardi Rum
Two Limes
A little Sugar
A little Grenadine

BACARDI No.2
Two jiggers Bacardi Rum
One-half spoonful Sugar
A drink of Bacardi Rum
A little Pineapple Juice
Champache glass, with shaved Ice.
1934 - From "1700 Cocktails for the Man Behind the Bar."

1937 - From "Approved Cocktails" by Ukbg

1941 - From "Here's how mixed drinks" by W.C. Whitfield

1945 - From "Chicago Bartenders 1945 Bar Guide Reprint Recipes"

1948/1958 - From "The Fine Art of Mixing Drinks" by David A. Embury
THE DAIQUIRI, also sometimes spelled Dykaree 
At one time the generally accepted distinction between a Bacardi and a Daiquiri was that one was made with grenadine and the other with sugar. The firm of Bacardi y Cia., proprietors of the Bacardi trade-mark, however, objected to the use of the name "Bacardi" as applied to any drink not made with Bacardi rum and maintained in the courts of the United States their exclusive right to the use of that name. Accordingly, the cocktail made with sugar is now known as a Daiquiri and the one made with grenadine as a Daiquiri Grenadine or Pink Daiquiri. If vermouth instead of citrus juice is used with the grenadine, the name is EI Presidente. See page 158. 

1949 - The Professional Mixing Guide By Angostura-Wuppermann Corporation
Bacardi Flyer
• Juice of 1/2 lime
• 1/2 teaspoonful of granulated sugar
• 1 1/2oz Bacardi rum (white of silver label)
Shake with cracked ice, strain into champagne glass; fill with dry champagne.

Bacardi Grenadine Cocktail
• Juice of 1/2 lime
• 1/2 teaspoonful sugar
• dash of grenadine
• 1 jigger Bacardi rum (white or silver label)
Shake well in finely chopped ice and strain into cocktail glass.
1955 - From "Authentic and hilarious bar guide" by Ted Shane

1959 - From "Old Mr. Boston Deluxe Official Bartender's Guide" by Leo Cotton

1959 - From "Practical bar management" by Harold J. Grossman

1962 - From "THE ABC OF COCKTAILS" by PETER PAUPER PRESS

1975 - From "The official mixer's manual - the standard guide for professional & amateur bartenders throughout the world" by Patrick Gavin Duffy Revised and Enlarged by Robert Jay Misch

1990 - From "365 Cocktails" by Gino Marcialis - ed. 1996
Bacardi - IBA
Ingredienti 6/10 di Ron Bacardi
3/10 di lime (o limone) spremuto al momento
1/10 di Granatina
Preparazione 
Si prepara nello shaker.
Doppia coppetta cocktail, cubetti, pre dinner.

2002 - From "Bartender's Best Friend" by Mardee Haidin Regan
Bacardi Cocktail
Much like a Daiquiri, but this one gets its rosy color from the grenadine.
2 ounces Bacardi light rum
1 ounce fresh lime juice
1/2 ounce grenadine
Pour all of the ingredients into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled Cocktail glass.

2006 - From N.E. 1919 - "Harry's ABC of mixing cocktails" by Harry MacElhone with new material by Andrew & Ducan MacElhone

2008 - From (1926)reprint - "The Cocktail Book - A Sideboard Manual for Gentlemen"

2008 - From "Cocktails by "Jimmy" late of CIRO'S" - 1930 Reprint

2009 - From "(N.E.1937) Famous New Orleans Drinks and how to mix'em" by Stanley Clisby Arthur

Bacardi Cocktail
Watch what you’re pouring when you make a Bacardi Cocktail—in 1936 a New York bar owner was taken to court for using a rum other than Bacardi. Bacardi won the case, and the New York State Supreme Court upheld the decision.

Dal primo ricettario Iba (con una codifica di 2/3 di Rum Bacardi 1/3 di succo di limone e alcune goccie di granatina) ad oggi.

Paese di Nascita : Stati Uniti