Prohibition History

Question 1

Corpse Reviver #2

Answer 1

Created by Harry Craddock around the late-1920s. First appeared in the Savoy Cocktail book in 1930

In his description of the cocktail, he states that, “Four of these taken in swift succession will un-revive the corpse again.”

Named after its ability to cure a hangover.

Note: The original used Kina Lillet (created in 1887). However, in 1986 Kina Lillet was reformulated to a less-alcoholic and less-bitter version (by drastically reducing the amount of cinchona bark in the recipe) to make Lillet Blanc. Thus, Cocchi Americano (created in 1891), the closest approximation to the original Kina Lillet, is now used in its place in many classic recipes.

Question 2

Hemingway Daiquiri

Answer 2

Created by Constantino Ribalaigua for Ernest Hemingway at El Floridita bar in Havana, Cuba, in 1921.

It is also called a Papa Doble because Hemingway would often order doubles of this drink (with no sugar and only a couple drops of Maraschino, as he had a very dry palette). If making it this way, serve it in an Collins glass over Cracked/Crushed Ice.

Question 3

Clover Club

Answer 3

Created around 1911, it was named after the Philadelphia men’s club (founded in 1882), which met in the Bellevue-Stratford hotel.

First appeared in Thomas Bullock’s book, The Ideal Bartender, in 1917.

The original did not contain Dry Vermouth. However, Thomas Bullock’s recipe contained “French Vermouth” and that is also how The Clover Club in NYC makes their famous eponymous drink, and thus we do the same.

Question 4

Blood & Sand

Answer 4

Created in the 1920s in honor of the 1922 bullfighter movie, of the same name, starring Rudolph Valentino.

First appeared in the Savoy Cocktail book by Harry Craddock in 1930

Question 5

Toronto

Answer 5

It is said to have been invented in Toronto, and the original version is thought to have used Canadian Rye as its base.

1922 - Robert Vermeire’s book, Cocktails and How to Mix them as the “Fernet Cocktail” His recipe was 1 oz Cognac or Rye Whiskey, 1 oz Fernet Branca, 2 dashes plain Sugar or Gum syrup, 1 dash Angostura bitters.

1930 - Cocktail Bill Boothby’s book, World Drinks And How To Mix Them , it was listed as the Toronto Cocktail.

1948 - David Embury’s book, The Fine Art of Mixing Drinks, also lists the drink as the Toronto cocktail

Question 6

Boulevardier

Answer 6

First appeared in Harry McElhone’s book, Barflies and Cocktails, in 1927.

Named after the monthly Parisian magazine (similar to the New Yorker). It was ordered at Harry’s New York bar in Paris by the magazine’s editor, Erskine Gwynne.

Note: The original called for 1.5 oz Bourbon.

Question 7

Bobby Burns

Answer 7

Created at the famous bar inside the Waldorf Astoria Hotel, the Big Brass Rail, in the 1910s.

First appeared in the Savoy Cocktail book by Harry Craddock in 1930.

Named after the famous Scottish poet of the 1700’s.