Post Volstead History Flashcards
Moscow Mule
Created in 1941 at the Cock n’ Bull restaurant on Sunset Blvd. in Los Angeles, CA by:
John G. Martin of G.F. Heublien Brothers, Inc., an East Coast spirits and food distributor (which owned Smirnoff vodka)
“Jack” Morgan, president of Cock ‘n’ Bull Products (which produced ginger beer) and owner of the Cock ‘n’ Bull restaurant
Osaline Schmidt, Jack’s girlfriend (who had inherited a copper factory from her father but was having a hard time selling the products)
Rudolph Kunett, president of Smirnoff vodka at the time.
The four of them created the drink in hopes to boost revenues for the respective businesses. It was named the Moscow Mule because of the kick it gave you, and the fact that, at the time, Smirnoff was being produced in Russia. The drink gained popularity across America when John Martin began travelling across the nation promoting Smirnoff for use in the Moscow Mule, Screwdriver, Bloody Mary, and Vodka Martini.
Hotel Nacional
Created by Wil P. Taylor, bartender at the Hotel Nacional de Cuba in Havana, Cuba, in the early-1930s.
First appeared in print in 1935 in La Floridita Cocktail Book and the Old Waldorf-Astoria Bar Book by A.S. Crockett.
Daisy De Santiago
Rumored to have been created by the late Don Facundo Bacardi, although it was likely just created by the Bacardi company and credited to him.
First appeared in Charles H. Baker’s book, Jigger, Beaker and Glass: Drinking Around the World, in 1939, where he called it “a lovely thing introduced to us through the gracious offices of the late Facundo Bacardi” and also says that “along with the immortal Daiquiri, this is the best Bacardi drink on record.” His recipe was 1.5 oz Bacardi (no indication on White, Gold, or Dark rum), the juice of 1 green lime (.75 oz), 1-1.5 Teaspoons “bar syrup” (.25 oz Simple or Demerara syrup), Stirred and poured over Shaved Ice in a Goblet, Garnished with a “green mint and fresh fruit, a float of ½ jigger (.5 oz) Yellow Chartreuse… and a “squirt of charged water.”
Millionaire
The Millionaire is a group of drinks that arose during Prohibition, all sharing the same name but with wildly different recipes.
The rum-based version that we use first appeared as the “Millionaire Cocktail 1” in Hugo Ensslin’s book, Recipes for Mixed Drinks, in 1916. It was also listed as the Millionaire (No. 1) in the Savoy Cocktail book, written by Harry Craddock, in 1930.
Millionaire Cocktail (No. 2) in the Savoy Cocktail book is 2 parts Dry Gin, 1 part Absinthe, 1 dash of Anisette, and an Egg White. This also shows up in Trader Vic’s book, Bartender’s Guide, as the “Millionaire -1”
Yet another version (which was named a “Million Dollar Cocktail” in the Savoy Cocktail book but as a “Millionaire - 2” in Trader Vic’s book) used Plymouth Gin, Italian Vermouth, Grenadine, Pineapple juice, and an Egg White.
Another popular recipe, created at London’s top-shelf Ritz Hotel sometime before 1925, uses Bourbon (or Rye Whiskey), Lemon, Orange Curaçao, Grenadine, Absinthe, and an Egg White.
Note: Although this drink was created in the 1910s, it was not popularized until the 1930s, hence it’s placement in the Post Volstead category.
Lion’s Tail
Most likely created right before Prohibition in 1920.
First appeared in the Café Royal Cocktail Book in 1937. The book was published by the United Kingdom Bartenders Guild, and compiled by UKBG president, William J. Tarling.
Note: Although this drink was created in the 1920s, it was not popularized until the 1930s, hence it’s placement in the Post Volstead category.
Rattlesnake
First appeared in Harry Craddock’s Savoy Cocktail book in 1930.
The Savoy claims that “it will either cure a rattlesnake bite, or kill rattlesnakes, or make you see them.”
Vieux Carre
Created by Walter Bergeron, head bartender at the Carousel Bar in the Hotel Monteleone, in New Orleans, LA in 1938.
The name translates to “Old Square” – the nickname for the French Quarter - where the Hotel is located.
