The Dead Rabbit Drinks Manual by Sean Muldoon

The Dead Rabbit Drinks Manual by Sean Muldoon

Author:Sean Muldoon
Language: eng
Format: epub
Tags: Beverages
Publisher: HMH Books
Published: 2015-10-12T16:00:00+00:00


Ginger Daisy

Brandy Daisy à la Johnson

Whiskey Daisy à la Fouquet

Whiskey Fix à la Stuart

Scotch Daisy

Gin Daisy à la Paul

Livener

Evening Daisy

Byrrh Wine Daisy

The daisy started life as a specialized sour with a hint of orange cordial, as described in the 1876 revision to Jerry Thomas’ bar guide. Shortly before 1900, it went pink. Raspberry syrup or grenadine, and increasing amounts of them, were specified in recipes all the way through the 1940s. Jack has staunched this red tide; instead of leaning too heavily on the bright red bottle, our daisies will feature all manner of accents—herbal, floral, or even dark and dry.

A fix is a more ancient beast, prized for its plumage made of pineapple syrup instead of orange or raspberry. As you can see, American bartenders of this era adopted incredibly specific categories for drinks. It must have helped greatly with the accelerated pace of urban life to be able to yell out to the man behind the stick, “Whiskey Fix!” or “Whiskey Daisy!” and not have to waste time specifying the flavor of syrup you expected in your whiskey sour.

The below examples encompass the era of the daisy and fix from approximate start until the styles faded from popular parlance. Rejoice, for they have returned.

For the most part, we have specified that this category be served in punch glasses, our name for a larger cocktail glass. However, at the Dead Rabbit, daisies with ice in them are actually served in “mustache cups.” These are large porcelain teacups with a small barrier near the rim, shaped rather like a gentleman’s upper lip. This invention prevents hot, wet tea from melting the wax on a carefully prepared mustache, allowing a gentleman to sip without fear.

Even though primly waxed mustaches may be making a comeback among exactly the kind of people who want to drink in bars inspired by the 1850s, the mustache cup’s rollout at the Dead Rabbit was for a different, but equally clever reason. Jack found that the ’stache guard worked just as well in preventing ice from hitting the imbiber in the face, allowing an iced drink to be enjoyed in an unusually straw-free experience.

In short: If you have one of these Victorian antiques, now is the time to break it out.



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