1 pony French Brandy (1 oz Pierre Ferrand 1840 Cognac)
1 pony Maraschino Liqueur (1 oz Marasca)
1 tsp Sugar (omitted)
Shake with ice and strain into a stemmed glass. Fill with seltzer water.
A few Fridays ago, I selected another drink from 1905's Hoffman House Bartender's Guide called the Telephone Fizz. While the telephone was invented in 1876, its popularity continued to grow, and telephone lines still would not connect the two sides of the country until a decade after this recipe was published. Besides the name, I was drawn in by the simplicity of this Royal Fizz. While I do love Maraschino liqueur, I selected the less intense (than Luxardo) Marasca brand, but perhaps a combination of liqueur and simple syrup would work equally as well. Once mixed, the Fizz offered a light cherry aroma. A creamy, carbonated cherry sip led into a nutty brandy swallow. Curious and delicious, although the addition of another ingredient (in place of some of the Maraschino or in addition to) would not be out of place here.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!