Lommebogen

Lommebogen Ground Rules

As I dive into blogging the Lommebogen recipes I need to set some parameters, and clarify a few things. (If you don't know what Lommebogen is, read my earlier blog post about Cocktail History.) Here are some basic things you should know:

The selection of cocktails. I'm not doing every cocktail in Lommebogen (maybe someday, but not now). I'm only doing the cocktails that appear in all three of my reference books: Lommebogen, The Savoy Cocktail Book, and the Café Royal Cocktail Book. That tallies up to 43 cocktails. Read more about Lommebogen Ground Rules

Yale Cocktail

We've got gin and water, and some things to flavor that. Lommebogen goes big with lemon and orange juice, while the one from Café Royal and Savoy goes simple with some bitters. The Lommebogen one looks more appealing overall, but there isn't any sweetener in here to balance the citrus. That doesn't look so good at all, especially from the book that has been over-sweetening a fair number of drinks. The other recipe just looks like a poor man's gin and tonic. Read more about Yale Cocktail

Tom Collins

Lommebogen calls this a "cobbler," which it really isn't, but close enough. This is the classic summer drink, and it's perfect to have during a Copenhagen heat wave. Basically you have a gin lemonade, and it's lovely. There are all kinds of stories about how it got its name, and I'll let the Wall Street Journal provide some history for you. You can also find many variations on the Tom Collins, with other names that represent swapping out the main spirit, like John Collins is whiskey, and Juan Collins is tequila. Read more about Tom Collins

Third Rail Cocktail

This one is a whole bunch of liquor. Instead of just a shot of one spirit, it's simply a blend of 3 shots, with the absinthe added as an afterthought to make it a "cocktail." Lommebogen and Café Royal have the same recipe, but Savoy has two different recipes for this one. The one that matches the other two books is actually Savoy's #2 version. The Savoy #1 is quite a departure, and seem much more approachable. Another place to use a little crème de menthe. Read more about Third Rail Cocktail

Star Cocktail

Another interesting vermouth cocktail, with two very different recipes here. Aside from the different spirits used, the emphasis, or lack thereof, is pretty marked between the two. The combo of apple brandy and gin doesn't sound terribly appealing to me on paper, so I'm curious how that one will come out. The modern recipe uses apple brandy and vermouth, with some dashes of bitters and simple syrup, which sounds like a better combination than the gin. Read more about Star Cocktail

Singapore Sling

The Singapore Sling is one of those classic drinks where the recipe ends up all over the place. There is a lot of murkiness around the original recipe, and the variants since then. I'll leave it to others, like David Wondrich, to walk through the history of it all. The main differences we have in our three books lie with the Savoy not using Benedictine, and the different proportions. Read more about Singapore Sling

Silver Fizz

I love fizzes. The most famous fizz, the Ramos Gin Fizz, was one of the first cocktails I completely fell in love with. This recipe is very similar to the Golden Fizz, except we are using the egg white instead of the egg yolk. Makes sense, right? Lommebogen also adds a tiny bit of cream to this as well, which isn't an uncommon thing (the Ramos Gin Fizz uses egg whites and cream). I'm curious to see if that has any real effect on the color or texture of the drink, especially since there is so little of it. Read more about Silver Fizz

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