So, I talked with my Aunt Kate who had my Opa's bar book and he claimed a dash was 1/4 to 1/2 of a bar spoon. Sadly I cannot get his famous recipes. And my Aunt Kate has Aunt Tilly's bread and butter pickle recipe as well. I miss them both but have great memories of both of them and miss them greatly.
I enjoy the cocktail videos but mostly vicariously as my cabinet is very limited!! I do have a question about icing the drinks. I find with most foods the flavour is nicer when at room temp or warm. I tend to prefer drinks at room temperature. What does icing do for the cocktail? I also assume that in the course of sipper the drink it gradually warms so does the taste change as it warms?
I don't drink cocktails, but I like to see how teenie bits of this n that all go to make a nice drink to some people?from a bitter drinking BIGMICK IN THE UK 🇬🇧 😂
In other episodes I believe you mentioned that raspberry syrup and grenadine were often conflated in cocktail recipes around this time period. Would that hold true here?
I love this drink but this is the first time I've seen it with raspberry syrup. I know it with pineapple syrup or juice from Robert Hess. Any idea what was the original or why there was a change in recipe?
I agree with Julie's general insight: the supporting ingredients DO work like spices do in other recipes. Not being 'snobbish', I did not like the American brandy. It lacks some finesse and depth of flavor...and I do not think sweetness is an attribute.
The landed English nobility would harvest ice from the lakes on their country estates in winter, then store it in underground ice houses for as long as possible; but if you were middle class in a big city, you could buy imported ice (England imported much of it from Norway). There were even ice carts that delivered it to your London residence.
I had an old american ice box cabinet. It was wooden but insulated with sheet metal. In the middle there was a slot for an ice block that you would go get from an ice vendor. It would keep everything inside the cabinet cold, and no need of electricity.
A dive into bitters, with beverage and food uses would be fascinating.
Agreed! I'd love to learn how they are made.
Friends it's always a pleasure to spend time with you two. Take care
Congratulations on the 600K subscribers!!!!!!!
That cocktail book certainly dates to before 1911. That importer had moved to Broad St NY by then.
I actually have all of that on hand. I will have to give it a try.
These both look really good. It's amazing what changing your main spirit can do.
"Play with the brandy, or the cognac"... Or the Armagnac! (for yet another 'marketing department') 😀
Looks delicious, fruity and strong!
Love your videos
Papa’s staying home tonight!
So, I talked with my Aunt Kate who had my Opa's bar book and he claimed a dash was 1/4 to 1/2 of a bar spoon. Sadly I cannot get his famous recipes. And my Aunt Kate has Aunt Tilly's bread and butter pickle recipe as well. I miss them both but have great memories of both of them and miss them greatly.
I enjoy the cocktail videos but mostly vicariously as my cabinet is very limited!! I do have a question about icing the drinks. I find with most foods the flavour is nicer when at room temp or warm. I tend to prefer drinks at room temperature. What does icing do for the cocktail? I also assume that in the course of sipper the drink it gradually warms so does the taste change as it warms?
Love the history chatter even though just seeing alcohol makes me feel a little sick.
These ingredients sound more like a West Indian cocktail, than an East Indian.
i heard that caroni bitters are a type of celery bitters? but im not sure if that is actually the case
Mama's recipes for keepin' papa home, eh... 😏
Out of curiosity, where do you find these cocktail books?
I don't drink cocktails, but I like to see how teenie bits of this n that all go to make a nice drink to some people?from a bitter drinking BIGMICK IN THE UK 🇬🇧 😂
I think I'd prefer the cognac concoction if it's not as sweet.
In other episodes I believe you mentioned that raspberry syrup and grenadine were often conflated in cocktail recipes around this time period. Would that hold true here?
very possible
Where do u get angastora bitters? Im in BC….
Here in Ontario - at the grocery store.
I love this drink but this is the first time I've seen it with raspberry syrup. I know it with pineapple syrup or juice from Robert Hess. Any idea what was the original or why there was a change in recipe?
!ALGORITHM!
Funny booklet name 😂
Yeah, it is indeed a realistic issue for some wives to keep their husbands home to drink instead of going out.
I agree with Julie's general insight: the supporting ingredients DO work like spices do in other recipes. Not being 'snobbish', I did not like the American brandy. It lacks some finesse and depth of flavor...and I do not think sweetness is an attribute.
~mentally replaces the brandy/ conyak with rum~
I got sick from cognac once..hence the spelling
I prefer bovril to marmite
Seriously, you're using Erk & Jerk? Interesting combination of flavors, though.
Alcoholic fruit punch!
What'd "they" do for ice back then, wait for winter and get it from the frozen lake or high mountain lake?😳🤪👋🏻🥶✌🏻😶🤡
Frozen lakes. Importing ice was a thing (in large chunks obviously). Factories was starting to produce ice.
They would cut a huge chunk out of a lake and put it underground. It would last a surprisingly long time.
@@nihlify Thank you for that!✌🏻
The landed English nobility would harvest ice from the lakes on their country estates in winter, then store it in underground ice houses for as long as possible; but if you were middle class in a big city, you could buy imported ice (England imported much of it from Norway). There were even ice carts that delivered it to your London residence.
I had an old american ice box cabinet. It was wooden but insulated with sheet metal. In the middle there was a slot for an ice block that you would go get from an ice vendor. It would keep everything inside the cabinet cold, and no need of electricity.
what a horrible title for the book though 😂