1931 Creole Cocktail From Old Waldorf Bar Days – Cocktails After Dark – Glen And Friends Cooking
1931 Creole Cocktail From The Old Waldorf Bar Days
The “Old Waldorf Bar Days” cocktail book was written by Albert Stevens Crockett in 1931, and was a retelling of the history of mixed drinks and cocktails served in the bar at New York’s Waldorf Astoria Hotel in the 1920s, before prohibition brought this to a halt. The bar itself opened around 1897 and underwent several changes as the culture around cocktails changed and matured. Many of the cocktail recipes in this book are specific to the Waldorf Bar; even though they may share a name with more famous mixed drinks.
Even though this is a prohibition era cocktail recipe book, it’s even a depression era cocktail recipe book – the recipes for mixed drinks and cocktails do harken bak to pre-prohibition and pre-depression.
Ingredients:
Dash of orange bitters
One third jigger absinthe
One third jigger Italian vermouth
Frappé
There is some discussion about the instruction ‘Frappé’ in the comments section. I struggled with that instruction – but elsewhere in this book it states that Frappé is to shake and shake hard with ice.
The instructions in this book contain several variations on ‘Frappé’. Some places it just says ‘Frappé. Some places ‘Frappé; strain’, or ‘Frappé, pour into a glass’, or Frappé; pour over shaved (or crushed) ice. In several other places you see the more telling instruction of ‘Stir, not Frappé’. In others you do see the explicit instruction (like a julep) to serve over crushed ice.
While at the same time there are also the instructions to shake or stir – the discrepancy in terms is explained in the forward as being the result of the recipes being a compilation from several bartenders who used their own language to describe their methods.
If in this book Frappé did mean to serve over crushed ice then ⅔ of the recipes would be served like Juleps – even several versions of the Manhattan.
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