1 dash Grenadine (1/2 oz)
1 dash Benedictine (1/2 oz)
1 dash Lemon Juice (3/4 oz)
Stir with a lump of ice, add a cherry, twist a lemon peel over it, and serve with a spoon (shake with ice, strain into a cocktail coupe, and garnish with a lemon twist).
Two Saturdays ago while cooking dinner, I began perusing the pages of Boothby's 1934 World Drinks & How to Mix Them when I spotted the Southern. The drink reminded me of a Frisco Sour with grenadine as well as my Frisco Sour-Jack Rose mashup, the Frisco Rose without the apple brandy and Peychaud's Bitters. For the spirit, the book referred to whiskey as "whisky" perhaps as a throwback to Prohibition when most of the whisk(e)y was either Canadian or Scottish, and I opted for an American rye whiskey here. And for the proportions and style, I crafted this more like a Sour than a built drink.
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2 comments:
"It also has been the policy of the publisher to refrain, for obvious reasons,from specifying trade names of whiskies,gins,etc.,etc. Suffice it to say that rye whiskies are preferred by most in the preparation of beverages containing whisky."
“Cocktail Bill”Boothby's World Drinks & How to Mix Them
Thank you for posting that! He has no problem writing the brands Bacardi and Cointreau instead of rum and triple sec, respectively. Perhaps the lack of brands also has to do with coming out of Prohibition and not knowing what would be available. Also, the 1934 would have been published posthumously (he passed away in 1930).
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