venerdì 31 luglio 2009

Brooklyn Cocktail


Categoria: Pre-dinner

Mise en place : Amer Picon, Maraschino, Rey Whisky, Vermouth Rosso, Mixing Glass, Strainer, Stir, Coppetta Cocktail.

In Terzi
2/3 di Whiskey Rye
1/3 di Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon

In cl
6 cl di Whiskey Rye
3 cl di Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon

In once
2 oz di Whiskey Rye
1 oz di Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon

Vecchia ricetta from "Jackʼs Manual" by Jacob Abraham Grohusko - 1910
BROOKLYN COCKTAIL.
1 dash Amer. Picon bitters 
1 dash Maraschino
50% rye whiskey
50% Italian Vermouth
Fill glass with ice.
Stir and strain. Serve.

Guarnizione : ///

Tecnica di procedimento : (Stir & Strainer) si prepara nel Mixing glass con ghiaccio per poi filtrarlo con lo Strainer e si serve nella coppa cocktail.

Procedimento : raffreddare il bicchiere eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; miscelare e versare nella coppa .

Nel primo ricettario Iba del 1961 con la codifica :
Brooklyn 
2/3 Whiskey Rye
1/3 Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon
Si prepara nel mixing-glass, rimestando bene, con poco ghiaccio cristallino.
Coppetta da Cocktail.

Storia
Dopo l'avvento del "Manhattan" e del "Bronx", ecco un altra bevanda miscelata intitola in onore di un altro distretto della città più popolata degli Stati Uniti d' America; il "Brooklyn Cocktail".


Di questo mix non abbiamo nei grandi ricettari dei grandi Bartenders una referenza storica che delinii la sua creazione o la musa ispiratrice.
E molto più semplice pensare; notando il nome e riflettendo su altri drinks come il Manhattan e il Bronx che questo cocktail sia stato esclusivamente dedicato ad un altro distretto di New York.

Ad oggi la prima traccia la troviamo in un ricettario del 1910 di Jacob Abraham Grohusko intitolato "Jackʼs Manual".


Il suo manuale fu stampato per la prima volta nel 1908 per poi essere ristampato per ben 4 volte fino al 1933; aggiornando in alcuni casi con l'aggiunta di altri cocktails.
Di Jacob Abraham Grohusko non ho informazioni sulla sua persona e se fosse un professionista del settore, ma di lui sappiamo dalle prime pagine del suo manuale, che collaborò con Clubs, Ristoranti e Bar di quell'epoca per poter redigere il suo lavoro.
Ed ecco che troviamo al suo interno la prima traccia sul "Brooklyn Cocktail".

BROOKLYN COCKTAIL.
1 dash Amer. Picon bitters 
1 dash Maraschino
50% rye whiskey
50% Italian Vermouth
Fill glass with ice.
Stir and strain. Serve.

La creazione e la consacrazione del cocktail aveva nel 1910 suscitato interesse da parte di alcune testate giornalistiche come del resto suscitò attenzione anche alla rivista di settore come "Mixer and Server" della associazione "Hotel and Restaurant Employee's International Alliance and Bartenders' International League of America".

Nel luglio del 1910 nel giornale "Omaha Daily Bee" nello stato del Nebraska avremo un interessante articolo.

Brooklyn has a Cocktail. 
Manhattan and the Bronx have been similarly honored.
The Inventor hails from the Rhine section of -Cincinnati and his name is Maurice Hegeman of the "Follies of 1910.". 
He says the Idea to him one night when he was In bed. "I could not sleep," said the talented Maurice, "so I put my mind on inventing a cocktail ,for Brooklyn, one that would compare with Manhattan and the Bronx.
After I thought it out, I got right up and went to a dispensary and made me a couple of them. After I drank them I went home and my Insomnia was gone. 
Fact is, I slept for twelve hours without waking up.".

Hard cider is the basis or body or life or whatever It is of the new Hegeman drink.
The Ingredients are as follows:
Half a whisky glass of hard cider emptied Into a long glass In which are three good-slsed lumps of Ice.
Half a Jigger of absinthe.
Fill glass to brim with ginger ale.
Only three ingredients. It will be seen.

La musa ispiratrice è senza dubbio il distretto di Brooklyn; ma come noteremo avremo in questo caso un nome; il probabile creatore, Maurice Hegeman.

Da alcune mie ricerche fu scrittore, paroliere e attore del Musical "Ziegfeld Follies of 1910" di Florenz Ziegfeld.


Anche la rivista di settore "Mixer and Server" ci proporrà questa storia; una descrizione che possiamo trovare nel volume 19 del 1910.

There’s another new cocktail in town. This time Brooklyn Borough has the distinction of naming it.
It’s the Brooklyn cocktail. Manhattan and The Bronx have been similarly honored; Richmond [i.e. Staten Island] and Queens have yet to be heard from.
The inventor of this new drink is from the Rhine section of Cincinnati, and strangely enough now has his abode in Brooklyn, his lounging place being the Schmidt café, just at the right hand as one leaves the Brooklyn end of the bridge, first saloon you come to.
Brooklynites call the place it fronts on the plaza, but it looks like a back yard before cleaning-up day.
The name of this inventor who has made Brooklyn famous is Maurice Hegeman, of the “Follies of 1910”, and he says the idea came to him one night when he was in bed. “I could not sleep,” said the talented Maurice, “so I put my mind on inventing a cocktail for Brooklyn, one that would compare with the Manhattan and The Bronx. After I thought it out, I got right up and went to Schmidt’s place of business and made me a couple of them. After I drank them I went home and my insomnia was gone. Fact is, I slept 12 hours without waking up.”
Hard cider is the basis or body or life or whatever it is of the New Hegeman drink. The ingredients are as follows:

Half a whisky glass of hard cider emptied into a long glass in which are three good-sized lumps of ice.
Half a jigger of absinthe.
Fill glass to brim with ginger ale.
Only three ingredients, it will be seen.

When asked what his excuse was for naming a pint of liquid a cocktail, Herr Hegeman said: “I know a cocktail is supposed to be a small drink, but there is no law about it. And I wanted Brooklyn to be known by a cocktail.”
The inventor recommends the drink for hot weather.

Come potremo notare il "Brooklyn Cocktail" avrà una composizione diversa da quella di Jacob Abraham Grohusko.
Un drink che presenterà tre ingredienti; whisky, assenzio e a colmare ginger ale.

Nel settembre del 1910 avremo altrettanti interessanti articoli di giornale.
Il 6 settembre sul "Washington Post" avremo la presentazione del "Brooklyn Cocktail".

Gentlemen, the Brooklyn cocktail.
And with it a panegyric by its inventor, Henry Wellington Wack, a lawyer, who is at the Hotel Nassau, Long Beach.
Until yesterday Brooklyn struggled along without a cocktail named in its honor. Here is Mr. Wack’s appreciation of his handiwork:
“The Brooklyn is the nearest approach to the amborosial nectar of the gods that the magical compounder of liquid, ventricular inspiration has so far produced for the gustatory gratification of mankind. It fits the throat like a velvet flame and pumps into one’s stomach with a merry laugh. It sharpens the appetite and the wits and dulls the edge of malice. It sends worry scampering down the alleys of the past. When the Brooklyn becomes our national drink, riches and poverty will dance a can-can on the grave of trouble.”
Here is the recipe:
“Three parts gin, one part French and one part Italian vermouth, one-half or one-third raspberry syrup. Embalm in a shaker of cracked ice and shake the very life into it. Serve repeatedly, smoking cold.”
“It sounds all right,” said a bartender at the Hoffman House, “but it would take a steward to make it. Why not put vanilla in it instead of raspberry? Why clutter up a perfectly good cocktail with a lot of extraneous matter?”
At the Waldorf-Astoria, where “the cocktail hour” has been an institution ever since the hotel was opened, the sirup [sic] was also in disfavor.
“All he forgot was the ice cream,” said one of the bartenders.
At an experiment station far removed from the Broadway zone, a hard-working bartender was asked to give his verdict.
“If I lived in Brooklyn,” said he, testily, “I’d stick to beer.”

In questo articolo abbiamo un nuovo e probabile creatore; Henry Wellington Wack, avvocato che ci presenterà una nuova e diversa codifica del "Brooklyn Cocktail".
Gin, vermouth Italiano e Francese e del sciroppo di lamponi.

Indipendentemente dalle nuove tracce che troviamo sul "Brooklyn Cocktail", nel 1914 Jacques Straub nel suo manuale "Drinks" ci proporrà una sua nuova codifica; che cambierà il vermouth Italiano da quello Francese.
Un ingrediente che sarò mantenuto da molti altri ricettari, come quello di Harry MacElhone, Harry Craddock, Frank Meier e molti altri in futuro.

Timeline
1908 - From "Jack's Manual" by Jack A. Grohusko


1910 - From "Omaha daily bee" - July 


1910 - From "Washington Post" - September


1910 - From "New-York Tribune" - September


1910 - From "Omaha daily bee" September


1910 - From "Mixer and Server - v.19" 


1910 - From "Jack's Manual" by Jack A. Grohusko


1913 - From "Straub's manual of mixed drinks." by Jacques Straub


1926 - From "Harry's ABC of Mixing Cocktails" by Harry MacElhone


1927 - From "Cocktails" by Piero Grandi


1930 - From "The Savoy Cocktail Book" by Harry Craddock


1930 - From "Cocktail Bill" Boothby's World Drinks and How to Prepare Them" by William "Cocktail" Boothby


1934 - From "The Official Mixer's Manual" by Patrick Gavin Duffy


1934 - From "1934 "Cocktail Bill Boothby's World Drinks And How To Mix Them" by William "Cocktail" Boothby


1936 - From "200 Selected Drinks" by Knut W. Sundin


1936 - From "The Artistry of Mixing Drinks" by Frank Meier


1937 - From "Approved Cocktails" by United Kingdom Bartenders' Guild


1948 - From "Bartender's Guide" by Trader Vic


1948 - From "The Fine Art Of Mixing Drinks" by David A. Embury




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