A Vintage Cocktail Book

A  Vintage Cocktail Book 

I picked up a vintage copy of The Bartender’s Guide; I will use it as a gift in the future.  I was so taken aback to see that the date on it/printed was 1965. But more surprisingly to me was that I found it is basically unused, in really good condition, and in the book is a handwritten recipe with no title.  It is a peculiar recipe, as it seems to be a wine-based punch but has beer as one of the ingredients; also on the list at the end you’ll notice is an aspirin.

It caused me to think about the person who owned this book. Was it a man? Was it a woman? How did they get the book?  A gift from someone?  Who has a book like that? Somewhat more intrigued I was by the list of ingredients for said recipe.

Noting the date of the book printing, my mind wandered about the time, the place, the person.  The mid ‘60s. Interesting  times in the world.  In Europe it had been only 15 years or so since the end of World War II; they must’ve been in the midst of a huge overhaul of Europe’s cities and population, struggling with many issues post war. The merger of East Germany and West Germany will wait. In a mere seven years the President of the United States would travel to Communist China and meet Mao Zedong. Unheard of! Radical! Treasonous.

For the Soviet Union and the United States, although some people might say we’re back there now, we were pretty much at the height of the Cold War of ideologies between communism and capitalism, between the far right and the liberal left.

For the people of China, they were in the midst of the Chinese “Cultural Revolution”, in the age of Mao; the Little Red Book; collective farms. Teachers and students sent to work on farms both for reasons of providing food to the population and to affect the beliefs of many.

One would think at that time set for many people, it was a time of abundance and security. Although I remember once even as late as the 70’s my aunt giving me a box of clothes to take to people in Europe, continuing to believe they were in need of money and necessities.  It’s very likely that people had a different perspective on their lives at that time, many feeling relieved to be alive.  Many with severe inflictions emotionally as well as physically. The world was not transient as it is now. There was no thought of travel from one continent to the next nevertheless across continents.

For many readers this is probably unfathomable to believe that there was no ease of transportation, such as now exists in the EuroZone, that the exchange of goods was far more restrictive.  To communicate with a loved one, you did it by post which could take weeks for a letter to go to go from one continent to another. Train travel even back then was an unusual occurrence. Many countries each had their own unique monetary system, not easily exchangeable from one country to the next – unlike today in much of Europe.

I live in a community that is a thriving university-retirement-resort community, so many people bring their books and periodicals to their library or the local bookstores as they downsize their personal library, that we are often provided the opportunity to purchase any of these used treasures.

To look back and think about those things that were taking place in the mid-60’s is a unique reflection on how the world has changed. So I wonder what the life is like for this person, no longer needing to have a bartender guide. What is he or she doing now? And what was their life like in the mid-60’s?

Good readings, mes mi.

Cocktail

Daiquiri

2 parts light rum

1 part plus a teaspoon of lime juice

½ part simple syrup

Appetizer – sliced cucumbers with out seeds, lightly salted

Music – LP album by ABBA

Campari - the other Italian Red Drink

Campari - the other Italian Red Drink

Gaspare Campari

If you been to an elegant bar, or any bar, or traveled to Italy, or otherwise have a thirst for the unusual, then you likely know Campari. At Schumann’s in München, Schumann has the entire top shelf of the display lined with Campari bottles. I should be so lucky!  

Schumann's München

Yes, it’s the big bright red beverage from Italy. You’ll find it at almost every bar, ok maybe not the The Bon Accord whiskey bar in Glasgow, but otherwise yes.

Campari is of a family classified as the Amaro (plural Amari). These drinks are considered differently as “bitters”, “aperitifs”, “digestifs”, “cocktails”; depending upon your “tribe” you will know these or not. Some of the more notable Amari are – Fernet Blanca, Aperol, Cynar, and Ramazotti. While other countries in Europe create similar bitter liquors, we today are concentrating on specifically, the Italian Campari.    

Campari is old. It was created in 1860. It is the namesake of liquorist Gaspare Campari (witness the name of the liquor) – of a secret recipe still maintained today. Campari is a brilliant bright red. It is made in Italy, or Italia as Alessandro from Venezia ^1.  would say. Campari is a member of the holding “Campari Grupo”, is made up of some 50 premium and super premium brands. You may know of them as: Skyy Vodka, Wild Turkey, Grand Marnier, Aperol, and Appleton Estate Rum – and of course Campari.

Milano

When you get to Milano, you’ll certainly want to have on your agenda a trip to the Campari Gallery at the Headquarters just a short subway ride outside of the center of Milano. And if you are in the trade, you just might be invited to attend the Campari Academy!

Our visit was in the late morning, which served us very well. It was not crowded – truth be known we did the self-guided tour alone, but sponsored by and escorted to the visit display area by a charming young lady on staff. You do have to make prior arrangements to visit. The visit is quite an experience, which takes place in the original factory where Campari was made. It is now made elsewhere in Italy. Nevertheless, the newly recreated office complex and gallery are spectacular with “precious vintage objects from the bar world, historic bottles, original clock signs” and is “dedicated to Campari brand, and also to significant steps in the field of graphic communication and design”. As is so very true of the culture of Milano, it is a pleasurable sensory experience.

Selected Campari Gallery Visuals

                               

 Viale A. Gramsci 161 Sesto  San Giovanni Milano – ITALY

If you are lucky enough to visit the Galleria Campari art and branding  exhibit, be certain to stop by the (across the street) really cool trattoria <<BAR CAMPARI di Cortellino Anna>>.  But wherever you go in Italy, elsewhere in Europe and the world, you’ll be very pleased to find Campari and the other Campari Grupo shelf … Skyy Vodka, Appleton, Grand Marnier ….

When you contact them, inquire if the nearby Villa Campari Restaurant will be open that evening. While we did not attend, I understood it to be an experience.  Let me know.

Campari Buying Guide

At the Galleria – don’t miss out on purchasing the Campari bar tray, shaker and glass in Campari red. There will be other interesting items as well to tempt you to take back to your own bar. For me, I prize them so that I have not yet put them to use! You’ll also be offered for purchase many other items ranging from an umbrella and carry bag, to posters, to my choice the shaker and tray. Color? Of course “bright red”.

When you are at the Piazza del Duomo - stop in at the Camparino in Galleria, Zucca, at the city center, just facing the Duomo in the world’s oldest shopping mall. Great appetizers, nice way to relax and of course time for a Campari  http://www.camparino.it/index.php?l=eng

In some cities and airport shops you will find, but not in the USA and Canada, the Campari Soda. Small little single serve.

But whatever you do “buy some Campari”.

Contact for visit – contact galleria@campari.com  or tel +39 02 62251

Campari Soda

Salut! Thanks to Anita & staff of Campari Grupo for the visit we so enjoyed.

The Negroni Cocktail

Negroni

1 part (1 oz, 3cl) Campari

1 part (1oz, 3cl) Gin

1 part (1oz, 3cl) Red vermouth

1 slice of orange

Pour all ingredients directly into a rock glass filled with ice. 2. Garnish with a slice of orange.

Source: Campari.com/our-cocktails

Appetizer: Prosciutto and Cheese

Music: Ennio Morricone Jazz musician, composer

Footnotes for Academia -

1.  ^{Somewhere in my readings, perhaps it was what “my friend” David Lebovitz of Paris, chef, raconteur, etc. said  about “Bitters” … if it’s  a big bottle it’s an Amaro, if it’s a much smaller bottle it’s a “bitter”. I found that to be a somewhat profound definition of the two.}
2.  Refers to Constantine’s Blogpost titled “Cicchetti Time or My Time With Alessandro in Venizia”, September 19, 2017.ar.

Photo Credits-
Campari Grupo, Schumann's Bar, Internet sourced pictures
updated 30 March 2018

Buy Some!  Drink Some!

Drinking with Rob – the Prime Rib of Washington DC. (USA)

This past November my girlfriend and I were at the Washington DC Prime Rib Piano Bar with Rob. Rob is the consummate Bar Man at the Prime Rib.  Listening to some live jazz from the Pianist and Bass Player, it’s like you are back in the 50's, waiting for Frank to come on the floor.

My girlfriend’s tastes have really become – how do I describe this - extravagant, sophisticated?

No, she still won’t touch Campari.  How about educated? That would be it!

So this evening, I was not all that surprised when Rob asked what she’d like tonight and she ordered a Jack Rose Cocktail, Up.

As I recall, the Jack Rose is considered by David Embury (’48 book The Fine Art of Mixing Drinks) to be one of the six “classic” cocktails. They are …

the Old Fashioned          the Manhattan                        the Martini

the Daiquiri                      the Side Car                     &  the Jack Rose

The  Jack Rose is clearly outnumbered and long ago forgotten. We only stumbled upon it a decade or so ago. It’s a nice cocktail with a blend of sweet (grenadine) and tart (lemon or lime). But what really makes it unique is the “applejack” brandy. This brings it the distinctive apple flavor.

For me that evening, it was an Irish - Bushmills, served neat. Splash of water.

At one point my date asked me to taste her drink. I inquired if it was ok.  She replied,

                “Oh yes. But it’s different from the one you make.”

So later when Rob checked in on us, she asked how he made the Jack Rose Cocktail. He was initially concerned she was not pleased with it. She said,

                “to the contrary. It’s delectable. Just different from what Constantine makes. “

Rob went on to explain that in as much as he did not have applejack nearby he chose instead to substitute the French applejack, much higher end – Calvados. In addition, to enhance the apple flavoring, he added some German apple schnapps – Berentzen Apfel Schnapps.  About this time, I am thinking, this has become a high end “top shelf” cocktail she is enjoying. As he went on discussing his creation, I was just amazed at his thinking. For me, being less sophisticated in my mixology repertoire, I would have stopped at the Calvados. Rob, knowledgeable, inherently knew to add the apfel schnapps, to give it that extra essence of apple flavoring.

Here’s to Rob at the Prime Rib.  A Consummate Mixologist Bar Man.

Jack Rose Cocktail

2 parts Applejack

1 part lemon or lime juice

½ part Grenadine, fresh is better

Or take it up a notch, and make the “Jack Rose by Rob” cocktail.

Shaken, served “Up” with slice of apple and cherry garnish

Appetizer:  Potato Skin Basket

Music:  Brubeck “Take Five”

If It’s St. James Gate In Dublin, Then It’s Guinness.

Guinness Beer and the Guinness Storehouse. 

It’s an Experience.  

As you walk your way from the Heuston Station, on a brisk cool morning with a dew,  you pass by some brick walls, nestled and maintained with some walls marked “Storehouse l – Gate”, or the “Storehouse”. Lying behind those walls is a warehouse with rows and rows of steel barrel kegs of Guinness. Ready for export to Europe, Canada, the USA, and that pub down the street -  Harkin's - The Old Harbour.

Moving along, as you near the entrance a host or hostess graciously invites you to enter the building. What a delightful experience, but let’s not to get aha’ of myself. (Hint with the 360°  view of Dublin Town, hint!)

GROUND FLOOR

For me, it was a heady treasure to be invited for a guided tour with major domo or Beer Specialist, Kevin. We returned this cool morning to the press area, it was early. Nevertheless, there was a steady stream of visitors coming in on this day of St. Patrick’s Day.

Constantine: (as we started our tour) So Kevin, where you from originally?

Kevin: Right here, all my life.

Constantine: What brought you to this job?

Kevin: My family.

Constantine: What do you do here?

Kevin: My title is Beer Specialist (as he hands me his card, impressively). I provide tours for the Public Relations office and I work the Connoisseur bar, among other duties.

Constantine: Are you the first in your family?

Kevin: No, I am the 5th generation to work at Guinness.  (Stopping abruptly, he points down to the floor. There I see inlaid in the glass cover, a document.  It is the lease of 9000 years for 45 pounds a year. That’s not a typo! In the City Centre. Near the Lifsey. Just down from the Heuston station. Within a stone throw of the Old Harbour Pub. And a wee bit from where the Vikings first came upon Dublin.)

Constantine: The Connoisseur bar?

No, It's Not Kevin!

Kevin: We are  going to drop by, it’ll give you a show. It’s closed but I will give you a private tour.

FLOOR ONE - BREWING

As we start up the stairs, Kevin points out that the interior is designed to replicate the inside of the traditional Guinness Glass. We pass the information that indicates Guinness is made from four ingredients, and you’ll see samples of each: Water, Barley, Hops and of course the YEAST!

FLOOR THREE - THE ADVERTISING.

I was especially taken with the Guinness advertising over the ages. This is a fine example of how Guinness has become such an iconic beverage. Especially true in Ireland, where exterior blank walls of local pubs will have a beautifully illustrated painted wall with advertising for the local beer, you know what I mean - A Guinness! Many of these walls are copies of the posters and older tins and other advertising supplies that Guinness distributors would place in pubs and bars in order to keep that name and harp symbol in the public’s eye. Focusing the customer to say

“I’ll have a Guinness”.

The Toucan Poster - One of which I have in my home from an earlier.

Photo - Author

“Guinness is good for you.      

How grand to be a Toucan,

Just think what Toucan do.” quote from a Toucan poster

In my mind Guinness is a mythical experience:

* Look at the color.

* Look at the foam.

* Harken the taste, some say acquired.

* Pride - there is something about standing at the bar and saying

                               

“A Guinness, please”

 FLOOR FOUR - HOW TO POUR.

As we passed by the Academy (4^th  floor) I made note of the place, as I might want to avail myself of learning to pour a Guinness.

Moving on to the .......

The Connoisseur Bar -  oooooooooooooooooooohhhhhh. I said to self!

Down a semi-private corridor, I was taken to a wood-paneled, ultra-hip, sophisticated, beautifully adorned, loft  cocktail pub style with round top tables and a bar.

And, here is the exclusive Connoisseur Bar. If I recall correctly, it’s by invitation only. It’s pretty darn cool and worth the price. Next time you may see me there, so if you drop by just ask for Constantine. Or better yet, Kevin.

  

Well, as you can read, Guinness Storehouse is a very exciting place. Not just a place to go, so much more.

To top it off, you find yourself on level 7. This is the piece d’resistance - a 360°, fully glass-enclosed, floor to ceiling, view of Dublin, or further than that. Perhaps all the way to Kilkenny!

Connoisseur Bar

The continuing interview with Beer Specialist Kevin.

As we meandered the hall, I continued the questions - and he tells me the story of Whiskey.

FLOOR FIVE

Whiskey.

This is a long and complicated story. ‘Bout some Irish  history, it might seem. It reminds me of the Ulysses aspect of my Irish heritage, or perhaps I day dream.

Story. Arthur Guinness and George Roe had a rivalry, not ribaldry. One was a brewer; the other a distiller. Guess which. They were located near each other. Roe (since 1757) over at St James Tower on the north side of the Liffey. Guinness at the Storehouse, across the river on the South. They  attended competing churches,competed on tithing, it’s a long story. Years pass.

So voila Guinness, or maybe more correctly - parent company - Diageo,  has now made Roe & Company Irish Blended Whiskey, so watch for it! Just across from Guinness again competing but this time with the Distiller Carolyn Martin!

Constantine: What do you do with your time, when you are off?

Kevin: Well this past Saturday I spent the day at the National Institute of Genealogy. I enjoy research.

Constantine: Cook?

Kevin: I burn cornflakes. Good that my ma and Grandma are good cooks.

Constantine: Can I take a picture of you here in the Connoisseur Bar?

Kevin: Guinness prohibits that until you are 25. (Good idea, oh yes, the intelligence of management; know the mischief that those under 25 can get themselves into, group selfie or other.)

Constantine: IS there  a proper way to drink Guinness?

Kevin: Yes there is. First you wait until all the nitrogen bubbles surface. Then you can take a drink. You drink Guinness from below the foam.  The foam should be the last of your drink.

  

FLOOR SEVEN    the end of our journey and time to relax with a Guinness.

The Galaxy Bar, So Cool!

Constantine: Poet?

Kevin: Yeats of course.

 The Guinness Storehouse® is open 7 days a week 9:30am - 7pm (last admission is at 5pm)

• Late opening during July and August, 9am - 8pm (last admission is at 6pm)
• Open all year apart from Good Friday, Christmas Eve, Christmas Day, & St Stephens Day.

[Don’t you just love the Irish – St Stephens Day!]

The link for saving on tickets is      https://www.guinness-storehouse.com/en/tickets

Thanks Kevin and Laura-may

Santé-

Drink: Guinness Draft

Appetizer: Small plate Shepherd’s Pie.

Music: If I Should Fall From Grace with God. The Pogues.

Constantine's Irish heritage -  This is a series of posts on Ireland, as Constantine continues his search of Ireland, in pubs and elsewhere, for his family the Maginnis and the O'Hares of County Down and Inniskillin. And Glasgow, too. Thus likely making him an "Ulster Scott".

A Note on Irish Whiskey.

The US Wall Street Journal publication writes of the Irish Whiskey revolution. A Renaissance Ahead. Irish Whiskey is up 131% So it makes sense that Diageo, the parent company of Guinness, as well as so many other liquors –

                Whiskey:               Irish                        Bourbon                Scotch

                Growth                   131%                         56%                        13%

               

                Cases                      7.8M                         20M                       94M

Photos – unless otherwise noted, all pictures are courtesy of The Guinness Storehouse – DIAGEO, Global Leader in beverage alcohol.

               

Cicchetti Time Or My Time With Alessandro in Venezia

Bon Vivant Alessandro

An Excursion in Venezia, or how I met Alessandro – an Italian Bon Vivant -

 WHAT is Cicchetti – OK, think of it as happy hour at the bar with free appetizers, it's that simple. Yes, I said free hors d'oeuvres. One caveat IS of course, you're expected to continue to buy wine while you partake in the free hors d'oeuvres. For some locals, it’s at their favorite bar. Others will go from one bar to another. But it's quite an interesting event not experienced at every restaurant; it seems to be generally at a bar or the bar area of a restaurant.  And the menu varies from location to location; the foods are somewhat a function of how high-end or moderate the establishment is.  Nevertheless, as with all of our experiences with Italian food, it is all really, really good!

SOMETIMES we have a slice of pizza or toast with some cheese and maybe a slice of ham on it, along with nuts, olives, sometimes even a fruit; other times, it’s a more elaborate spread. How would you know it's a Cicchetti at the bar? You pretty much see around 5 o'clock people standing around the bar or some round tables, a good indicator that it's “Cicchetti time”.

HOW. For us it was our first day in Venezia, remember that word for “Venice” - with a forewarning. We had just arrived at the “Ghetto” – no kidding, (‘get outta here!’). We walked to the Rialto, as previously identified and scheduled by Alessandro.  Alessandro was our consummate tour guide, interpreter of fashion, customs, language and decorum.  It was a very pleasant walk. We were a little concerned we might get lost, but we didn't, and arrived at the Rialto reasonably on time. It was a group of other Americans so it was all in English. (Phew!)  Our first stop started at a restaurant where we had a private room set aside for us which gave Alessandro greater opportunity to explain what we would be doing for the next two hours that evening. We enjoyed the wine, and the waiter brought in dishes of foods, then more, and more, each a different dish.

ALL this was in preparation for the group to have an opportunity to ask questions like: Why aren’t we using long-stemmed glasses? How does he like living in Venice? My girlfriend asked what he thought of “grappa”, he seemed pleasantly surprised an American would know of “grappa”. I won’t be telling you all the “outrageous” comments – HILARIOUS – that he would address that evening, but … I did take him up on his comment that you drink “grappa” in the morning; after you have had your espresso and there is a little coffee foam or ‘crème’ on the bottom, you pour in a splash of “grappa”, which I had the opportunity to imitate at Trattoria Bar Pontini, next door to our hotel, The Hotel Filu, (“Ciao Valentina & Federica.”) Just down the street from the Gam Gam Kosher restaurant. Lovely area, the Ghetto!

TO return to Alessandro – I won’t take from him all that he’ll share with you about every subject you can imagine...“how my mother makes pasta”, “what the only good pasta is”, “how to make Tiramasu and thoughts of the Tiramisu you get at the restaurants”, “Aperol or Campari?”, “how he wants you to refer to his city”.

I could go on, but I’d be doing a great disservice to you, the Reader. But rest assured, I will guarantee that you will greatly enjoy the experience, that you will laugh so hard, come away better educated, and enjoy learning how to do “Cicchetti” on your own.

CONTACT Alessandro – you can contact Alessandro by emailing him at the following  address:

alessandro@schezzini.it.

TELL him Constantine sent you. You can meet Alessandro with Rick Steves on a YouTube video.

THIS is not a paid advertisement for Alessandro. Nor am I related to Alessandro.

& it's pronounced ---  "chi KET ee"

A Cicchetti Bar 

…………………………………………

BOIRE

Drink – Prosecco with Campari, or just chilled Prosecco. 

Cicchetti  – green olives drizzled lightly with olive oil and sprinkled with parsley or Oregano

Music – Pavarotti!

Bisous, Constantine

Syrup, Yes That's Correct - Syrup.

Constantine is on hiatus at this time, preparing for the next big blog, this time on Guinness. The "black stuff".

In the meantime let me share with you something I'm exploring. I am beginning to make more and more of my own syrups, or en la Français - Sirop.

Most recently I've made my own simple syrups, grenadine, and Orangerie saccharum.

I recently discovered a recipe that called for Sirop d' Citron. I was making my girlfriend Pink Baby Cocktail.  I had not heard of Sirop d' Citron  before! much to my chagrin.  I'm going to try that as soon as I have some organic lemons. (No chemicals on the surface).

Daisy Mae Cocktail - Pom Syrup Accent on InSide of Glass
Photo Credit - Sarah Houghland, Spirit Snob Photographer

I have begun to realize that using fresh juices is less expensive than the pre-made, pre-mixed versions and is actually better tasting. At one point,  a recipe calling for Roses Lime Juice, I actually found a recipe where you can make your own Roses Lime Juice. Which I did. Took a little time but it was only lime and sugar. So check it out. I'll not  bore you with you some of the recipes, they're pretty simple it's frankly sugar and citruses or pomegranate juice – we're going to Grenadine, for example.

Just look for some reputable sites. I usually first choose Epicurious as my go to site. Or Marmiton in France. In this case I referred to seriouseats.com 

In lieu of a cocktail recipe, I'll offer the recipe for Sirop d' Citron. Try it with some club soda.

While my girlfriend is usually waiting for me to prepare her cocktail,  I like to listen to some jazz while I experiment with the syrups. Serve some walnuts!

Sirop d' Citron
425g (15 oz.) of lemon rinds or 6 medium lemons
200g (1 cup) sugar


Slice lemons thin. Toss with sugar and place in clean container. Let stand 2-3 days. Strain over cheesecloth and squeeze to remove all syrup. Refrigerate. (Author's note - I will update this when I in fact actually test this recipe. )

Appetizer - Walnuts.
Tunes - Blue Monk.

Other syrups you can easily make and you'll find preferabl
Grenadine Syrup        
Pomegranate Syrup
Roses Lime Juice
Simple Syrup 
         

Stay tuned on this site for more on the subject of "syrups".