Otto e Mezzo – World's Best Cocktail Menu - Tales of the Cocktail

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AVIATION
Gin-Maraschino-Crème de violetteemon juice
e Aviation was created by Hugo Ensslin, head
bartender at the Hotel Wallick in New York, in
the early twentieth century. e rst published
recipe for the drink appeared in Ensslin's 1916
Recipes for Mixed Drinks. Ensslin's recipe
called for 1½ oz. El Bart gin, ¾ oz. lemon juice,
2 dashes maraschino liqueur, and 2 dashes
crème de violette, a violet liqueur which gives
the cocktail a pale sky-blue color.
Harry Craddock's inuential Savoy Cocktail
Book (1930) omitted the crème de violette,
calling for a mixture of two-thirds dry gin,
one-third lemon juice, and two dashes of maraschino.
Many later bartenders have followed
Craddock's lead,leaving out the dicult-to-nd
violet liqueur.
BRONX
Gin-Sweet Vermouth-Dry Vermouth-Orange
juice
e Bronx Cocktail, strange to say, was invented
in Philadelphia, of all places! ere it might
have remained in obscurity had it not been for
one Joseph Sormani, a Bronx restaurateur, who
discovered it in the Quaker City in 1905.
te original recipe has been greatly distorted
brandy,
in the course of years, but here's the original to
guide you and to compare with the other recipes
being used: Four parts of gin, one part of
orange juice and one part of Italian Vermouth.
Shake thoroughly in ice and serve.
SAZERAC
Rye-White Sugar-Peychaud bitters-Absinthe-
Lemon peel
is American classic is a sublime sipping
drink. Legend has it that its origins began in
Peychaud’s Pharmacy, New Orleans where
Peychaud himself, a young Creole apothecary,
would serve a drink based on cognac mixed
with his proprietary bitters to treat stomach
aches and other illnesses, the brandy and bitters
buzz caught on with Peychaud’s friends and
then in the coee houses. In 1853 the Sazerac
Coee House opened in a rough back street
known as Exchange a Alley. e Coee House
made the Brandy cocktails a rage and ingredient
that give it its name as the bar’s cognac, exclusively
imported from France, Sazerac de Forge
et ls. Around 1870 the cognac was replaced
with Rye whiskey, probably due to phylloxera
epidemic that devastated the European vines
and production of Cognac, and a taste of Absinthe
was added.
B&B Cocktail Brandy and Benedectine
A classic mix of fell by the wayside, perhaps
because of the contemporary crisis of aged
brandies and liqueurs, supplanted in consumer
preferences, the so-called white products and
tropical avoring.
e Benedictine monastery of inspiration is a
liqueur made from 27 herbs, post infusion in
French cognac, from the areas less suitable for
Bois. is liquor was mixed with the excellent
in the early 30’s, a barman from the
famous local “21” on Broadway in New York.
Nothing more simple, even obvious reasoning
that led to the invention of the Rusty Nail,
combined with the ease of running for beginners,
but that was an incredible success, perhaps
because the consumer decides his favorite
brandy or cognac to “dilute” the Liquor… Such
was the success that he decided to produce the
Benedictine cocktail “ready to drink” already
full, but that did not succeed just because he
lost his admirer the pleasure of the choice of
dilution.
e drink is often used in a balloon from
Cognac with crystalline ice and playing on the
sugar level lies on the distilled liquor, to achieve
the bi-layer, typical of Pousse café. Optionally
the customer can also be drunk straight and
mixed in the tumbler.
A popular variation of this cocktail is the Kentucky
Colonel, which sees the replacement o
brandy with the bourbon, in an amount slightly
higher, brining the basic alcoholic and Benedictine
4.5 cl 1.5.
GARIBALDI
Campari-Orange juice
Another great classic of mixing, encoded within
the 60 classic IBA. e drink is named in
honor of the hero of Two Worlds and craftsman
Unit Italy, precisely in 2011 that saw its 150th
anniversary. e color draws the red shirts of
Garibaldi and it is a wise and symbolic union
of Italy, from the two ingredients of the drink,
the Milanese Campari and blood orange juice,
for which Sicily is known throughout the world.
e name of its creator is not given to know,
nor the place of its creation, what is certain that
the drink, never as in 2011, will be revived and
promoted.
t
GIN & IT
Gin-Sweet Italian red Vermouth, known at the
time, as Vermouth of Turin
e drink was invented by the bartender at the
American Cherley Rachet Club of New York
in the 30’s, when the wine-based products were
almost completely absorbed the shock of the
devastation of phylloxera. e drink, in fact a
variant of Gin & French that he saw the use of
French dry vermouth, has a precise meaning
in his name. e work “IT” stands for “Italian
vermouth”, the inimitable Vermouth of Turin,
which was invented by Antonio Benedetto
Carpano in his bakery and bar in the center of
the city of Savoy.
Angelo Zola, as a good Piedmont Lake Viveash,
says in his notes that this is the real mix of gin
and vermouth, in fact, he thinks, perhaps rightly,
that the version is too dry Dry Martini and
face losing the typical softness and complexity
to the taste of fortied wine from Piedmont.
GOLDEN DREAM
Galliano-Cointreau-Cream-Fresh orange juice
is drink was created by Raimundo Alvarez,
famous bartender at the Old King Bar in
Miami, is dedicated to the eternal dreamer and
Joan Crawford, born Lucille Fay to Sur, who
was fond of cream.
e drink is very sweet and creamy, probably
served to sweeten the non-trivial task that
the diva had four marriages, two disinherited
children of four and adopted as a model whose
face was taken from Disney’s designers to
create the evil witch in “Snow White and the
Seven Dwarfs. “His life began in 1905, was at
least rewarding professional and joys, in fact,
won an Oscar for the interpretation “Mildred
Pierce” and participated in dozens of hit movies
including “Grand Hotel” and “Johnny Guitar”.
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