Creole Lady

1
Large format room-temp pre-Prohibition whiskey drink.
1 12 oz Madeira
1 18 oz Bourbon
38 oz Maraschino Liqueur
2   Maraschino cherry (as garnish)
Instructions
Shake, strain into a claret glass, garnish.
Notes
Later versions corrupt the maraschino component into grenadine, which makes for an entirely different (and inferior, I think) drink.
From other users
  • I quartered the (2:2:1 originally posted) recipe and was satisfied with the volume! This was better than I expected. At room temp, pleasant cherry acidity. — ☆☆☆☆
  • More pleasurable than it seemed at first, clearly meant as a sippable drink rather than a quick cocktail. It is a good way to use Madeira. — ☆☆☆☆

5 Comments

Zachary Pearson's picture

I curated this to conform to

I curated this to conform to the Straub version for a couple of reasons: (1) It's the earliest and best of the three sources (2) A jigger is 1.5 oz, and even though the fraction conversion is wonky, it's a lot better as a 3 ounce chilled drink than a 5 ounce warm drink. Thanks,  Zachary

Craig E's picture

Sound curation, though I'll

Sound curation, though I'll side with the later recipes as far as stirring rather than shaking this. 

(And call me crazy, but I might prefer the room-temp version.)

I was familiar with the

I was familiar with the Straub recipe, but I believe that found in the Old Waldorf Bar Days (published long after the bar manual was written) to represent the earlier form, that is, a stirred, room temperature drink. It has been quite successful at parties.

Craig E's picture

Looking again at the older

Looking again at the older sources, I'm wondering if the cherries here are meant to be shaken/strained (Straub) or stirred (Waldorf)--that is, incorporated into the drink at mixing rather than added as a garnish at the end. 

Also, this needs a dry

Also, this needs a dry Madeira -- no Bual or Malmsey. I did this as 1 1/4 : 1 1/4 : 1/2 with Sercial on the menu at Loyal Nine and with Verdelho at home. I've also made the room temperature/no ice version from The Old Waldorf-Astoria Bar Book which makes good use of the Maraschino's sugar to balance the drink instead of dilution + sugar.