Molly Wellmann

Clover Club Cocktail

• 1 1/2 oz gin

• 3/4 oz lemon juice (or lime juice)

• 1/4 oz raspberry syrup (i just finished makeing my own)

• white of 1 egg, or 1 tablespoon pasteurized egg white

Combine ingredients in a cocktail shaker and shake hard for about a minute to form a good froth. Strain into a cocktail glass.

The Clover Club Cocktail was created prior to prohibition, and its name comes from the Philadelphia men’s club by that name and was created at the Bellevue-Stratford Hotel. Hard to say exactly why these particular ingredients were chosen for this drink, but I expect you will find their combination to be a tad surprising.Now i know that there are alot of Folks out there who are not huge fans of gin, with the Clover Club Cocktail however, all these magical flavors mingle so fabulously together that all the beautiful parts of the gin are brought to attention. You could easily serve this to a gin-averse friend, and they would never be the wiser.;)

This cocktail is in a class of cocktails known as a Flip.The term Flip, According to the Oxford English Dictionary,  was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron called a Loggerhead. The Loggerhead would cause the drink to froth up, and it is from this frothing (or “flipping”) that the name was born. Over time,  egg whites where used, instead of the beer, and the drink would cease to be served hot. egg whites particularly, help make the Clover Club and other Flips great cocktails. The main protein (ovalbumin), in eggs, is a tightly wound molecule and when it is shaken or beaten, it unravels. Think of shaking a big box full of slinkies and then trying to sort them out. That box will probably remain a stable mess for a while. When this happens in a cocktail shaker, the egg proteins do the same thing, they get all tangled up and this forms bubbles and foam.okay now for all of you who are  afraid of raw eggs, please don’t freak out.Of course, salmonella is no joking matter. But the reality is  You’re more likely — about four times more likely — to choke on a handful of bar nuts than you are to get salmonella poisoning, according to statistics from the National Safety Council. Beyond that, most cocktails that call for raw eggs also call for fresh lemon or lime juice — and the citric acid, along with the alcohol, further neutralizes salmonella risk. also it even more less likely if you or your bartender uses free range or local eggs from your local farmer or farmers market. i will be making this fine classic down at Virgils until my home-made raspberry syrup runs out.:)

Sazerac

1 1/2 ounces Sazerac Rye whiskey

Three dashes Peychaud’s Bitters

One sugar cube or simple syrup

1/4 ounce Absinthe

One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud’s Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.

The Sazerac is one of the oldest known cocktails, with its origins in pre-Civil War New Orleans, Louisiana. Antoine Amadie Peychaud, a Creole apothecary, is given the credit for first inventing the Sazerac cocktail in the 1830s. In 1795, he immigrated to New Orleans from the West Indies and opened a drugstore called Pharmacie Peychaud. Like many “chemists” of his day, he sold his own patent medicine; Peychaud’s Bitters, a proprietary mix of aromatic bitters said to relive his clients’ ailments.Stomach bitters were basically alcohol disguised as medicine. they became extremely popular from 1850 to 1870 due to the liquor tax laws, the popularity of temperance movements, and local restrictions on the liquor trade.One way he would administer his bitters, was in the form of a mixed drink that consisted of brandy, sugar, a few dashes of his bitters, and a few dashes of absinthe .Peychaud had a unique way of serving his drink. He served it an an egg cup, know to the French speakers as a coquetier. Most historians believe that the work “cocktail” came from a mispronunciation of this French word.His medical toddy soon became very popular and friends gathered regularly to sample his late-night drinks.Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud’s Bitters.

The drink was named after an imported Sazerac cognac, Sazerac de Forge et Fils, which was originally used in making the cocktail.

The Southside Cocktail is the cocktail of the week!

‎2 oz gin
1 oz lemon juice (fresh squeezed)
3/4 oz simple syrup
6 to 8 mint leaves (fresh)

measure ingredients into a cocktail shaker, add ice, shake hard for about 10 seconds and strain into a chilled glass.For a prettier drink, double strain to remove more of the small bits of mint.Garnish with a mint leaf or leaves

The Southside is a simple drink that relies entirely on the quality of its ingredients.
It’s another of those great drinks that got their start during the Prohibition era. Although it’s Chicago roots set it apart from most of the classics and, appropriately are wrapped up in the Gangland culture and history of that time. The territories in the city were split North & South, the boys in the North had cornered the market in high quality spirits, smuggled across the border from Canada, leaving the Saltis-McErlane gang (south side) with access only to hooch and swill, manufactured locally and of dubious provenance. The mobsters used sugar, citrus and mint to cover the imperfections in their booze.

A good share of classic cocktails, come from the Prohibition era, are made with gin. That’s because gin was about the easiest spirit bootleggers could make—it is a basic maceration of botanicals and it requires no barrel aging. Some cocktails were created to mask the flavor of the “bathtub” gin. If you are not fond of gin, this is precisely why you should be trying some of these classics. It is magical when you mix gin with various ingredients.Its easy to bring out gins beautiful flavors. It’s certainly not an experience you would get using vodka. So, don’t be afraid of gin in cocktails like the Southside. Today’s gins can only improve upon these classic recipes.

Scofflaw

• 1 1/2 ounces rye

• 1 ounce dry vermouth

• 3/4 ounces fresh lemon juice

• 3/4 ounces grenadine

…(tharr be more)• 2 dashes of orange bitters

Shake all ingredients in an ice-filled shaker and strain into a chilled cocktail glass.

The Scofflaw appeared first in Gavin Duffy’s Official Mixer’s Manual and later in The Savoy Cocktail Book, where it used Canadian whiskey rather than the rye that’s normally used today Ironically, it belongs to the temperance movement. That’s right. Anti-saloon forces gave birth to this drink back in the early 1920s. Apparently, it wasn’t enough to outlaw the manufacture, sale, and transportation of liquors. Temperance leaders, seeing that the consumption of alcohol continued unabated–in some quarters, at least–decided that drinkers needed to be defined more sharply as lawbreakers.

In late 1923, a leading prohibitionist announced a contest to create, according to the January 16, 1924 New York Times, “the best word to stigmatize those who scoff at the prohibition law.” The requirements? The new word need to start start with an “s,” be no more than two syllables, focus on the lawbreaker–not the drinking, apply to all those who broke the law, and finally, fulfill Warren G. Harding’s sentiment that “lawless drinking is a menace to the Republic itself.” The winner? Kate L. Butler’s (of Dorchester, MA) suggestion of “scofflaw.” She won $200 for her trouble.

Alone among Americans, the “wets” had a sense of humor. And they proved it by immediately coming up with this concoction. Thanks to the efforts of rye-drinking expats at Harry’s Bar in Paris, within three days, this term for an illegal drinker soon became a moniker for a tasty cocktail. This one balances sweet, sour, and spicy sharpness. It’s a winner.