Local Wine Co's Blog

More Classic Cocktails Explored by cdbakunas
June 24, 2011, 9:30 am
Filed under: Libations, Making Cocktails

I’m back at the cocktail lab and gainfully mixing more classic cocktails from Wondrich’s book “Imbibe!”

Today we sat down to take a look at Daisies, Fizzes and the Florodora. Right off the bat the group favorite was the Florodora. Wondrich tells of how this cocktail was invented in 1901 for one of the Florodora Sextettes by Jimmy O’Brien at a Columbus Avenue restaurant in New York. Not only is the cocktail delicious but the recipe is straightforward and the thing that I enjoy the most about the Florodora is that you can prepare the cocktail in the same glass that you’ll serve it in. So convenient.
Here’s the recipe and my notes on preparation.

Florodora (page 122)

Four dashes (2 tsp) Raspberry Syrup in the bottom of the cup

Juice from an entire lime

2 oz Gin (we used both Ransom Old Tom Gin and Small’s American Dry Gin to great, yet differing success)

Fill half the glass with crushed ice

Pour in the best ginger ale you can find. I had Barritts Bermuda Ginger Beer. And it worked great (the real deal for Barritts is in the glass bottle  and is still made with pure cane sugar, the Barritts in the can, not so good. Their recipe for ginger beer dates back to 1874)

Stir until very chilled and garnish with a slice of orange.

Fantastic. This is our entire staff’s new summertime cocktail.

Next we made the New School Rum Daisy with Old New Orleans 3 Year Rum and their Cajun Spiced Rum. Old New Orleans is the pinnacle of Louisiana micro distilleries making about 4,500 cases of their three rums a year. Up until last year this was not available outside of Louisiana and thus the Big Easy had coveted this rum for decades and decades. Slowly and surely it is creeping its way north so us Yankees can enjoy a bit of the good Southern life. And I am delighted to partake in the northward crawl.

I preferred the Cajun Spice Rum in this recipe.

New School Rum Daisy (you could substitute gin or whiskey)

2 oz Old New Orleans Cajun Spiced Rum

Juice of 1/4 lemon, 1/2 lime

1 tsp super fine sugar (we used fine organic can sugar since the rum is made with Louisiana sugar cane)

2 dashes grenadine (we tried grenadine and marischino liqueur – preferring the marischino liqueur)

1/2 oz of carbonated water

Garnish with mint and/or fresh fruit

More next week on the classic New Orleans Fizz, aka Ramos Gin Fizz and Sours.


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