Drinks from Yesterday and Today
by Warren Bobrow
Fair Winds Press, 2013
first cocktails were
concocted centuries ago by apothecaries, physicians, pharmacists, and
anyone who specialized in healing ailments. They blended alcohol and
liqueurs with herbs, fruit, flowers, spices and more to
tinctures, bitters, elixirs, and tonics touted to cure tummy
troubles, respiratory ailments, aches, pains, and more.
all of these potions were effective, any more than today's
medicines cure all, and some were downright dangerous, but the better
curatives prevailed and became the basis for many modern prescriptions
and nightclub cocktails.
This book is a happy collection of 75 recipes for digestives,
relaxants, painkillers, restoratives and mood enhancers as well as
winter warmers and hot weather refreshers, combining cocktail history,
herbal advice and instruction for anyone looking to alleviate an
ailment or seeking a good
excuse to imbibe.
A spiral-bound volume inside stiff illustrated boards, Apothecary
includes recipes for Hot Buttered Rum, Mexican Sleep Cure, The Hartley Dodge
Lemon Balm Gin and Tonic, Sambuca Twist, Doctor Livesey's Cocktail,
Navy Grog, Old Oak Tree Cocktail, Scotsman's
Slumber, Root and Rye,
Watermelon Martini, Almond Pastis, and Sake
Look in the back of the book for a instructions for making simple
syrups, purees and infusions.
These days, when
we think of frappes, we usually imagine high-octane, sugar-laden,
iced-coffee drinks. Traditionally, though, a frappe is simply a liqueur
poured over shaved ice... This take on the frappe privileges absinthe,
which has a reputation for alleviating aches of all sorts due to its
high alcohol level.
Known as the Green Fairy because of the high chlorophyll levels of the
botanicals originally used in its production - and because the
psychoactive substances that were also present in them could make heavy
drinkers hallucinate - absinthe is said to ease headaches and general
malaise, and to soothe stomachs made onery from exposure to spoiled
ounces (60ml) absinthe
1/2 ounce (15ml) simple syrup
10 fresh mint leaves (plus extra for garnish)
3 ounces (90ml) seltzer water
Crushed, pebble-sized ice
absinthe, simple syrup, and mint leaves in a large martini glass. Add
the ice a spoonful at a time as you stir the absinthe mixture gently
with a bar spoon, so that the glass becomes frosty. When the glass is
nearly full, top with the seltzer water and stir gently. Tear a few
mint leaves and strew them over the top of the drink. When nothing else
will shift that truly dogged headache, this icy concoction can help.
Hartley Dodge Cocktail
Bourbon or rye whiskey combined with sweet vermouth laced with healing
bittrs can act as a powerful painkiller. Although this prescriptive
resembles the classic Manhattan, adding muddled peach slices to the mix
adds a sweet, fresh, seasonal flavor thanks to the summery stone fruit.
slices fresh peach, plus extra slices for garnish
3 ounces (90ml) bonded 100-proof bourbon whiskey
1 ounce (30ml) sweet vermouth
4 dashes Fee Brothers Whiskey Biutters
peach slices in a Boston shaker, and muddle them. Add the bourbon and
vermouth, and continue to muddle so that the flavors are well combined.
Add the butters and a handful of ice cubes, and stir well. Strain into
a Collins glass over a large chunk of ice (larger pieces of ice are
less likely to dilute the drink). Garnish with an extra slice or two of
fresh peach. It's analgesic that can't help but take the edge off what
good spirits & fine liqueurs
Oxford Encyclopedia of Food and Drink in America