Ricetta from “The Savoy Cocktail Book” by Harry Craddock - 1930
Blackthorn Cocktail
3 Dashes Angostura Bitters.
3 Dashes Absinthe.
1/2 Irish Whisky.
1/2 French Vermouth.
Shake well and Strain into cocktail glass.
Ricetta from “The Old Waldorf-Astoria Bar Day” by Albert Stevens Crockett - 1931
Blackthorn
Two dashes Orange Bitters
One-third Italian Vermouth
Two-thirds Sloe Gin
Stir
Storia
Del “Blackthorn Cocktail” abbiamo delle referenze sul ricettario di Albert Stevens Crockett “The Old Waldorf-Astoria Bar Day” del 1931.
“Blackthorn Cocktail” o per lo più “Blackthorn” prende spunto da un arnese tipico Irlandese, sinonimo di “Shillalah” un bastone Celtico, usato nell’epoche antiche come strumento di offesa e difesa.
Ricavato dal cespuglio di “Prugnolo”, elemento essenziale nella produzione dello “Sloe Gin”, ingrediente indispensabile nel preparare il “Blackthorn Cocktail”.
Non è l’unica referenza storica che ci dia le stesse indicazioni, precedentemente al 1931, troviamo un articolo del quotidiano “Los Angeles Herald” datato 1905.
Per quanto del creatore non abbiamo un nome, questo articolo sara interessante perché verra identificato come inventore “Rol King” proprietario del “Hollenbeck bar” di cui purtroppo non ho nessuna informazione.
Dal suo avvento; ed intendo dalla sua prima registrazione in un ricettario, la codifica del drink cambierà negli anni di ingredienti.
Uno dei ricettari a cui avremo modo di poter trovare la maggior parte delle codifiche è senza dubbio il ricettario di Trader Vic “Bartender’s Guide” del 1947.
Cosa che già nel lontano 1922, Robert Vermeire aveva già notato, lasciandoci nel suo ricettario “Cocktail - How to Mix Them”; una nota su tale proposito.
"The Blackthorn is a very old cocktail, which is made in two different ways."
Una è quella che ci riporta nel suo ricettario; con una base alcolica presenziata da Irish Whisky.
Whisky Irlandese, forse musa ispiratrice del nome.
Una ricetta presa, come inoltre ci lascia scritto, dal “Decano” Harry Johnson; più precisamente nel suo manuale ristampato nel 1900 “Harry Johnson’s Bartenders Manual”
“Recipe by Harry Johnson, of New Orleans”.
Informazioni del “Blackthorn Cocktail” possiamo trovarle precedentemente a quest’ultime descritte.
Come ad esempio nel ricettario “Before & after dinner beverages and a few sandwiches” pubblicato da “Meriden Company” di New York nel 1898.
Come inoltre in un articolo datato 1897 del “New York Herald”; che ci riporta non solo la ricetta del Blackthorn ma inoltre ci descrive che gia ai tempi era una bevanda popolare.
Probabilmente cosi popolare da trovarlo a Honolulu al Royal Hawaiian Hotel.
Timeline
1897 - From “New York Herald” - November
1898 - From “Before & after dinner beverages and a few sandwiches”.
1900 - From “Harry Johnson's Bartenders' Manual” by Harry Johnson
1900 - From “The 20th century guide for mixing fancy drinks” by James C. Maloney
1904 - From “Stuart's Fancy Drinks and How to mix them” by Thos. Stuart
1904 - From “The Chicago Daily Tribune” - January
1905 - From “Los Angeles Herald” December
1908 - From “The World's Drinks and How To Mix Them” by William "Cocktail" Boothby
1910 - From “Jack Manual” by Jack A. Grohusko
1912 - From “Wehman Bros. Bartenders Guide How to Mix Drinks”
1914 - From “Drinks” by Jacques Straub
1914 - From “The Art of Mixing Them” by A Connoisseur
1922 - From “Cocktails- How to Mix Them” by Robert Vermeire
1925 - From “About Town Cocktail Book” by Joe Fitchett
1926 - From “Harry's ABC of Mixing Cocktails” by Harry MacElhone
1930 - From “Club de Cantineros de la Republica de Cuba Manual Oficial”
1930 - From “The Savoy Cocktail Book” by Harry Craddock
1931 - From “The Old Waldorf-Astoria Bar Day” by Albert Stevens Crockett
1933 - From “Mixer's Guide”
1933 - From “The Bon Vivant's Companion” by George A. Zabriskie
1933 - From “When good fellows get together Drink and service manual”
1934 - From “A Life-Time Collection Of 688 Recipes For Drinks”
1934 - From “Drinks as they were made before Prohibition” by Ira D'Altschul
1934 - From “Tom and Jerry's Bartender's Guide”
1936 - From “Burke's Complete Cocktail and Tastybite Recipe” By Harman Burney Burke
1936 - From “Mille Misture” by Elvezio Grassi
1937 - From “Approved Cocktails” by Ukbg
1940 - From “Chicago Bartender's and Beverage Dispensers Union”
1948 - From “Bartender's Guide” by Trader Vic
1949 - From “Livre de Cocktails” by Emile Bauwens
1954 - From “King Cocktail Shake Again with Eddie” by Eddie Clark
One-third Italian Vermouth
4 commenti:
Knowing the recipes of hundreds of cocktails by heart, Eric, like no one else, knows the subtleties of their preparation and can tell how to make the drink perfect.
“Making a cocktail,” Lorints notes, “It's like making a meal: to make it tasty, you need to strictly follow the recipe and proportions. Only then will the cocktail be perfect. I have been working as a bartender for 15 years and always measure ingredients. ”
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