Tag Archives: lommebogen

Dubonnet is an herbal fortified wine, similar to vermouth. Vermouths traditionally have wormwood to provide the main herbal and bitter component (although not as much now), whereas Dubonnet is a brand name of a quinquina, where the major flavor is cinchona bark. Cinchona provides quinine, which gives tonic water its bitterness as well. (There isContinueContinue reading “Dubonnet Cocktail”

This recipe doesn’t exactly match up between the three books. Lommebogen has Doctor Special, while Cafe Royal and Savoy have Doctor, without the “Special.” They are obviously closely related though because they both use an ingredient called Swedish Punch (also called Caloric Punch), so I went ahead and added it to my list. Looks likeContinueContinue reading “Doctor Special Cocktail”

Not to be confused with the Old Cuban cocktail, this is another hard one to google for properly. The Savoy has two recipes again, and the #1 is what has come down the line to modern times, with rum as the base liquor. The Savoy Cuban #2, and the other two books all have theContinueContinue reading “Cuban Cocktail”

The accepted story behind the name of this one is that it was made in honor of the UK’s King Edward VII at the turn of the 20th century. It uses sherry, which I don’t often mix with. Sherry is a fortified wine, so while fortified, and therefor having more backbone than a regular wine,ContinueContinue reading “Coronation Cocktail”

The Coffee cocktail got its name from the way it looks, and not from having coffee in it, or tasting like coffee. In my last post, for the Clover Club, I talked a bit about eggs, and here’s another one. Though this time we’re using an egg yolk. This is a lot rarer in theContinueContinue reading “Coffee Cocktail”

The Clover Club is a great cocktail. It apparently was one of the classics from before prohibition, but it didn’t survive beyond it very well. In 1934, Esquire magazine called it a drink “for pansies.” That said, it is still found in all three of my 1930s cocktail books. People may have sneered at it,ContinueContinue reading “Clover Club Cocktail”

I quite like champagne. Growing up we only had champagne a few times, and my mom was very particular about what was acceptable champagne. The real stuff—not Prosecco or Crémant. And Brut. She was big on dry champagne. Anyway, I have to say that getting a bubbly cocktail sounds fun, and while I know itContinueContinue reading “Champagne Cocktail”

I paused posting here for a bit due to a two-week trip to the US for work. No cocktail-making going on for me while I travel. I’m back in the saddle again at home though, so here we go. The Café de Paris cocktail looks like a pretty weird drink to me (and to othersContinueContinue reading “Café de Paris Cocktail”

The Bronx is another cocktail with an interesting history, which shows in the fact that I have two recipes for it. This is kin to the Manhattan, in that it is another New York City borough name, and is in the same family of liquor and vermouth drinks. (And, yes, there is another borough cocktail,ContinueContinue reading “Bronx Cocktail”

Now we come to the Brandy Fizz, which is a recipe you can find much more easily than the previous Brandy Cocktail. The modern drink is still the same as this classic, and the recipe is older than the 1930s, showing up back in the late 1800’s (though with a lot less lemon juice inContinueContinue reading “Brandy Fizz”