This recipe is from Esquire Drinks by David Wondrich, who
carefully researched this pre-Prohibition cocktail and hundreds
of others. He correctly calls it a "Delmonico Number One." I
like it and hope it makes a comeback, but how is that going to
happen with such an ungainly name? I'm sure my version is a
slight variation from the book.
1 ounce gin
1 ounce brandy
1/2 ounce dry (French, white) vermouth
1/2 ounce sweet (Italian, red) vermouth
2 dashes Angostura bitters
Shake with ice and strain into a cocktail glass. Garnish with
a twist of orange peel. (Without an orange peel, add a dash of
orange bitters before shaking instead.)
Bloody Mary Mix
This is my bloody mary mix, that probably isn't much different
from a lot of others, but it's been requested enough times that
I guess I ought to type it up.
1/2 cup fresh lemon juice
1/4 cup worcestershire sauce (I use a no-anchovy brand)
2 teaspoons prepared horseradish (not cream style)
1 tablespoon celery salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Tabasco sauce
3 cups tomato juice
Shake well, makes a little less than a quart
There's an actual authentic recipe somewhere for the true drink
called a Zombie from the original Don the Beachcomber
restaurant. When I went looking for a Zombie recipe for my
Night of the Living Dead movie night (get it?) I found too
many variations and just ended up adapting/inventing my own.
This one has been requested.
For the juices, I use frozen concentrate and scoop out and mix
just the amount I need. If you want to use whole cans, just
make a bigger batch but make sure you invite me!
2 cups orange juice
2 cups pineapple juice
1 cup cranberry-rasberry juice
1/4 cup lime juice (I use bottled unsweetened - not Rose's)
1/4 cup grenadine
1/2 cup apricot brandy or liqueur
1 cup light rum
1 cup gold rum
1 cup dark rum
Mix well and serve over ice.
Makes a half-gallon plus one cup. If you only have a half
gallon container, you'll have to figure out something to do
with the extra cup. Hmmmm.