Usually this was called the Bacardi Cocktail even when it didn't contain Bacardi. It was 1936 that Bacardi won the court case to forbid a "Bacardi Cocktail" to use any other rum. Obviously, this Ensslin recipe pre-dates that lawsuit, but the Bacardi Cocktail published in 1913 pre-dates Ensslin so perhaps he was renaming it so as not to confuse the consumer. He had to know of it since it was rather popular back in the day.
Curated this. Difford's has the date wrong - the earliest reference I could find was the 1917 (2nd edition) of Hugo Ensslin's book. Updated link, made minor changes (no egg white, limes were smaller, added sugar) to conform to cited link. This drink is right in the middle of the Grenadine explosion in the mid 1910's, so I'd think that it was created to show off the bright red color of pomegranite grenadine. Thanks, Zachary
Agreed. Like a minty gin & tonic. Wondering how it would taste with less simple syrup and slightly more chartreuse (we cut the syrup in half already, not being fond of overly sweet drinks). Also, will try it with muddled mint. We used Navy Hill soda + tonic, which seemed to work well.
It's credited in a 2007 article on DrinkBoston to Scott Holiday at Chez Henri in Cambridge, MA, for combining grapefruit and Punt e Mes. Followed by John Gertsen at No. 9 Park in Boston for adding the salt component and the name. John and Scott were previous co-workers at Salamander in Cambridge, MA, and have stayed in close contact through the years by sharing recipes and ideas. For example, many of Scott's creations found their way into Drink's bar book; in 2008, Scott helped to open up Rendezvous in Cambridge and John opened up Drink in Boston. Both dropped out of the Boston bar scene in 2014 with Scott taking a job selling wine and John moving to San Francisco to work at ABV.
I believe this was created by John Gertsen and served by him at No. 9 Park. Compare his Motoguzzi: equal parts Booker's and Punt e Mes stirred and served on a rock.
Prepared this with Hendrick's Lunar, 2 barspoons homemade honey syrup, else as written.
Garnished with fresh jalapeno slice (since I had it). Placed the chili flake in the shaker first, and was leisurely with my ingredient additions so that it had good contact with the liquids. Has a nice, subtle heat on the finish. Pleasant, delicious, new favorite!
This is an okay cocktail. I love Boulevardiers, Amaro, Bourbon and really love Suze. Yet this is lacking something, not quite sure what.I didn't hate ti but probably won't make it again.
The Strega varies from a 1/4 oz here to 1/2 oz in Imbibe to 3/4 oz in Punch. I could see the higher Strega versions being better in flasks and the lower in chilled drinks.
Unless there's a lot of strong feeling, I'm going to merge the Oaxacan Negroni into this drink tomorrow. This is three years older and actually equal parts. Thanks, Zachary
Was way too much of the liqueurs with such a small amount of sparkling wine. Adding more of the latter made it a bit better but was still a bit powerful. I used Golden Moon's creme de violette, which I like better but is weaker than Rothman & Winter, and it still was too much. I'd say 1/4 of each, at least 2 oz of bubbles, and a dash less of lavender.
Felt it was a bit too sweet. I used Wild Turkey 101 and liked the banana chocolate taste and boozy aspect of the cocktail. Will up the heat next time and cut the cacao next time, thanks.
I keep guava jelly at home that I get at a local Brazilian store. It's stable at room temperature as a block but I keep it in the fridge once I cut into it. Besides being a great thing on a cheese board, it is a called for ingredient since Jerry Thomas' Barbadoes Punch (yes, spelled like that), and I used it at a bar program I ran by melting it equal parts in boiling water (it was stable like that in the fridge for a few weeks but not indefinitely like the starting block). There is spreadable stuff made by Goya, but the block is more traditional for guava is high in pectin and was traded that way in Colonial times. My local Brazilian market also has the puree frozen but I only do that with passion fruit. The other option is to use a standard recipe and make it from the fruit like I do mango for syrup. An option but not great is to take guava nectar and mix it with sugar (but all the guava nectars I have found have other fruits in them and cochineal for color).
That sounds pretty close to how I would make it. Maybe a little water to thin it out but making it close to 1:1 as possible which would balance the drink. I'll give it a go tonight with 1/2 oz simple syrup with ~1/4 oz guava jelly melted into it which has worked for newer Trader Vic (1970s era) recipes. I'm not buying special puree for this (I do for passion fruit since there are recipes that support it).
I'm guessing that the guava puree is rather sweetened since there is only 1/4 oz of Maraschino's sweetness to balance a full ounce of lime juice + 1 1/2 oz of spirit. Otherwise, this is going to be pretty tart. I checked an Amazon listing, and the Real is a "guava puree infused syrup" so guava syrup might be a bit more accurate.
Did you just do 1oz or did you add more? I worry it would bury the poblano.
Usually this was called the Bacardi Cocktail even when it didn't contain Bacardi. It was 1936 that Bacardi won the court case to forbid a "Bacardi Cocktail" to use any other rum. Obviously, this Ensslin recipe pre-dates that lawsuit, but the Bacardi Cocktail published in 1913 pre-dates Ensslin so perhaps he was renaming it so as not to confuse the consumer. He had to know of it since it was rather popular back in the day.
Curated this. Difford's has the date wrong - the earliest reference I could find was the 1917 (2nd edition) of Hugo Ensslin's book. Updated link, made minor changes (no egg white, limes were smaller, added sugar) to conform to cited link. This drink is right in the middle of the Grenadine explosion in the mid 1910's, so I'd think that it was created to show off the bright red color of pomegranite grenadine. Thanks, Zachary
Accidentally made it with more Ramazzotti than intended...preferred that to the recipe as printed.
Agreed. Like a minty gin & tonic. Wondering how it would taste with less simple syrup and slightly more chartreuse (we cut the syrup in half already, not being fond of overly sweet drinks). Also, will try it with muddled mint. We used Navy Hill soda + tonic, which seemed to work well.
See also https://www.mikeaugustyniak.com/recipes/2017/5/roffignac for another set of proportions / raspberry shrub recipe.
Updated date and creators. Thanks for the history lesson y'all. Zachary
It's credited in a 2007 article on DrinkBoston to Scott Holiday at Chez Henri in Cambridge, MA, for combining grapefruit and Punt e Mes. Followed by John Gertsen at No. 9 Park in Boston for adding the salt component and the name. John and Scott were previous co-workers at Salamander in Cambridge, MA, and have stayed in close contact through the years by sharing recipes and ideas. For example, many of Scott's creations found their way into Drink's bar book; in 2008, Scott helped to open up Rendezvous in Cambridge and John opened up Drink in Boston. Both dropped out of the Boston bar scene in 2014 with Scott taking a job selling wine and John moving to San Francisco to work at ABV.
https://drinkboston.com/2007/04/10/italian-greyhound/
I believe this was created by John Gertsen and served by him at No. 9 Park. Compare his Motoguzzi: equal parts Booker's and Punt e Mes stirred and served on a rock.
Thanks Zachary - I've never tried a 'Ti punch, and I will give it a go. I do have a nearly full bottle of La Favorite Blanc.
Prepared this with Hendrick's Lunar, 2 barspoons homemade honey syrup, else as written.
Garnished with fresh jalapeno slice (since I had it). Placed the chili flake in the shaker first, and was leisurely with my ingredient additions so that it had good contact with the liquids. Has a nice, subtle heat on the finish. Pleasant, delicious, new favorite!
This is an okay cocktail. I love Boulevardiers, Amaro, Bourbon and really love Suze. Yet this is lacking something, not quite sure what.I didn't hate ti but probably won't make it again.
The Strega varies from a 1/4 oz here to 1/2 oz in Imbibe to 3/4 oz in Punch. I could see the higher Strega versions being better in flasks and the lower in chilled drinks.
https://imbibemagazine.com/recipe/night-tripper-from-jewel-of-the-south/
https://punchdrink.com/recipes/night-tripper/
Unless there's a lot of strong feeling, I'm going to merge the Oaxacan Negroni into this drink tomorrow. This is three years older and actually equal parts. Thanks, Zachary
I flipped it and did 1.25 oz each of Bonal and Cynar and then .50 oz bourbon for a lower-abv.
I've enjoyed both versions, but I think I like the flipped version better.
Was way too much of the liqueurs with such a small amount of sparkling wine. Adding more of the latter made it a bit better but was still a bit powerful. I used Golden Moon's creme de violette, which I like better but is weaker than Rothman & Winter, and it still was too much. I'd say 1/4 of each, at least 2 oz of bubbles, and a dash less of lavender.
Seems like this is essentially a duplicate of https://kindredcocktails.com/cocktail/oaxacan-negroni (or vice versa)
Not bad - I used Cruzan black strap, Worthy Park and Appleton. Might be better without the super dark substitute and with the overproof.
Felt it was a bit too sweet. I used Wild Turkey 101 and liked the banana chocolate taste and boozy aspect of the cocktail. Will up the heat next time and cut the cacao next time, thanks.
I keep guava jelly at home that I get at a local Brazilian store. It's stable at room temperature as a block but I keep it in the fridge once I cut into it. Besides being a great thing on a cheese board, it is a called for ingredient since Jerry Thomas' Barbadoes Punch (yes, spelled like that), and I used it at a bar program I ran by melting it equal parts in boiling water (it was stable like that in the fridge for a few weeks but not indefinitely like the starting block). There is spreadable stuff made by Goya, but the block is more traditional for guava is high in pectin and was traded that way in Colonial times. My local Brazilian market also has the puree frozen but I only do that with passion fruit. The other option is to use a standard recipe and make it from the fruit like I do mango for syrup. An option but not great is to take guava nectar and mix it with sugar (but all the guava nectars I have found have other fruits in them and cochineal for color).
Fred, you're reading my mind - I actually went to the store today trying to find a guava or the puree. Thanks, Zachary
That sounds pretty close to how I would make it. Maybe a little water to thin it out but making it close to 1:1 as possible which would balance the drink. I'll give it a go tonight with 1/2 oz simple syrup with ~1/4 oz guava jelly melted into it which has worked for newer Trader Vic (1970s era) recipes. I'm not buying special puree for this (I do for passion fruit since there are recipes that support it).
I'm wondering if guava puree + an equal weight of white sugar would approximate the sweetness. Thanks, Zachary
I found a link to the recipe on the Imbibe podcast back in 2020 that supports this (since I couldn't get to the Ne Orleans Magazine):
https://www.listennotes.com/podcasts/radio-imbibe/episode-3-beachbum-berry-1qcA2p6H_z9/
I'm guessing that the guava puree is rather sweetened since there is only 1/4 oz of Maraschino's sweetness to balance a full ounce of lime juice + 1 1/2 oz of spirit. Otherwise, this is going to be pretty tart. I checked an Amazon listing, and the Real is a "guava puree infused syrup" so guava syrup might be a bit more accurate.
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