26.03.2012

Gin Basil Smash aka Gin Pesto

Marcus Wolff FFM.jpg

 

From time to time I receive "angry" email. From Bartenders. But, they are not angry about me (ok. sometimes they are, but these are different emails). No, they are very friendly towards my person. They are more like this :" Dear Joerg, I have spotted a drinks menu, where they call a Drink the GIN PESTO. It is a Gin Basil Smash but they just named it GIN PESTO … isn't that a shame?"

Today, someone send me this photo above from Facebook. It was shoot yesterday by Marcus Wolff in Hilton Airport Frankfurt. He was on his way to the legendary Birthday Party of the Bartender Network Frankfurt ( and they have the same age like the Gin Basil Smash - Happy Birthday to the Frankfurt Bartender Network on this way ) Marcus is a great Bartender from Berlin, visit his BAR MARQUÉS in Kreuzberg. And he was asking the same: "Aeh - a Gin Pesto drink ? Isn't that named different?"

Well, "ALL CLEAR" - No Problem with the GIN PESTO. To be honest, I named the Gin Basil Smash the GIN PESTO. In my first Blog Post about the Gin Basil Smash, at the BITTERS BLOG, I wrote :

Seit einigen Tagen schon, feile ich während meiner Schicht im Löwen an einem Drink herum. Ich nenne Ihn Gin-Basil Smash aka GIN PESTO und er findet bei unseren Gästen sehr großen Anklang.

Since a few days, I am fine-tuning a drink while working at LE LION. I call him GIN BASIL SMASH aka GN PESTO and our customers like him very much...

I expected people would more get a simple (and cheeky) name like Gin Pesto. But, time showed different. People become more interested into drinks and classics and they go for the name "Gin Basil Smash".

So, when ever you spot a Gin Pesto on a Menu, try to order a plate of "Carprese" by side...

-> first post of the Gin Basil Smash , Bitters Blog, at the 10.07.2008 (Basil Smash's Birthday)

 

 

 

 

23.03.2012

The Mixicologist :"This is the age of progress" - a modern Text about "Mixologists" from 1895 …

The Mixicologist - jrgmyr

From: 1895: " The Mixicologists " or How to mix all kinds of fancy drinks by C.F. Lawlor

 

Introductory

THIS is an age of progress, new ideas and new appliances follow each other in rapid succession to meet the ever-increasing demand for novelties, which administer to create comforts and gratifications to fastidious tastes. "The Mixicologist" is intended to meet this demand.

It is with feelings of modesty and diffidence that I approach so important a subject, but my long experience, and my hearty desire to produce what I hope will become a standard, and thus to help my fellow workers, and also to elevate the tone of our profession, prompts the undertaking.

These, I trust, are sufficient reasons for my attempting to write the following. If to "tend bar" consisted only in filling up glasses thoughtlessly, and pushing them out to customers carelessly, it would not be proper to speak of it as a polite vocation and a fine art, and it would be useless to write on the subject.

But I place it among the more elegant employments of life, and to be a successful bartender requires the exercise of those finder faculties that distinguish the cultured artists from the inexperienced, and which are so much appreciated by gentlemen customers.

Also, in this introductory, I feel it my duty to thank ma friends for information received for this little book, among them being Mr. John H. Kuhn, steward of the Grand Hotel; Mr. Will V. Zimmer; Messrs, Brach and Sullivan, Louisville Hotel ; and Mr. Frank Holicker, Burnet House, hoping it will be found useful, not only to the saloon, but to others. Recipes etc., will be readily found by index.

Resepectfully

THE AUTHOR

 

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22.03.2012

Die Bar ist eine kleine, intime Gaststätte nordamerikanischen Ursprungs…

Petite Breiarie Leteltin
Aus dem Buch:  1948: Petite Breviaire a l'intention des gourmets et tout particulierement des amatuers de:
Liqueurs, Spiritueux, Apéritifs, Wins de Liqueurs et autres boissons délectables établi par André Delhorbe, Leopold Mändle, Abraham Pluznik. Edité par LATELTIN s.A. Zürich (zweisprachig: französisch und deutsch.
Die Bar ist eine kleine, intime Gaststätte nordamerikanischen Ursprungs, in welcher alle Art von alkoholhaltigen and alkoholfreien Getränke serviert werden. Daher die Bezeichnung "American Drinks", worunter man sämtliche gemischten Getränke versteht. Das Wort "bar" selbst stammt aus dem Englischen und bedeutet eigentlich Buffet oder Schanktisch.
In der Schweiz kamen die ersten Bars in den Neunzigerjahren als mehr oder minder primitive Tavernen auf. Sie haben sich aber in den letzten zwanzig Jahren in jeder Beziehung entwickelt und den Zeitströmungen angepasst: heute gehören sie zum eigentlichen Grossstadtbild. Da sie besonders gerne von ausländischen Gästen besucht werden, sind sie wegen
des für unser Land wichtigen Fremdenverkehrs volkswirtschaftlich von grosser Bedeutung. Entsprechend ihrer Zweckbestimmung kennt man die American Bar, die Express Bar, die Tanz Bar, die Hotel Bar, die Milk Bar.
Die American Bar is für den Liebhaber von gemischten Getränken die Idealbar. Nicht sehr gross, aber gediegen eingerichtet, ist sie der Ort, wo man zu jeder Tageszeit ungeniert eine Erfrischung zu sich nehmen kann. Ausser dem Bartisch und einigen Hockern steht hier meist auch einige Tischchen zur Verfügung. In einer gut geführten Bar sollen immer sämtliche in und ausländischen Spirituosen, Liquers, Südweine, Bitters, Apéritifs, Sirupe und Fruchtsäfte vorhanden sein. Die Bar wird für gewöhnlich von einem Barman geführt, dem die Bedienung der Gäste obliegt. Er muss die Gebar besitzen, die verschiedenen Drinks kunstgerecht zu mixen ; es muss ihm aber auch gegeben sein, für die Gäste aller Kreise und Bildungsstufen den richtigen Ton und die richtigen Umgangsformen zu finden.
Die Kenntnis aller drei Landessprachen und vor allem des Englischen erweist sich dabei als unerlässlich. Ein tüchtiger Barman wird es dazu verstehen, seinen Gästen den Aufenthalt angenehm zu gestalten und sie zu unterhalten. Das setzt wiederum gesellschaftlichen Schliff und gute Menschenkenntnis voraus….
… Fritz Haller • Lehrer an der Schweizerischen Fachschule für das Gastgewerbe, Zürich

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I love, sale and buy old and rare mixology books. Follow me at @boozebooks for updates: http://twitter.com/#!/boozebooks

21.03.2012

Harmann Barney Burke: About Mixing, Icing, Stiring, Shaking and the School of Berlin Bartenders

From:
Burke's Complete Cocktail and Tastybite Recipes. 1936, New York
About the Berlin School of Mixing
Page 41: " Mixing
Measuring: Measure deliberately and with car. Too much or too little of an ingredient may cause the drink to just miss its mark.
Icing: The mixture generally should be poured over the ice. In some instances this is immaterial, but it is the safe way. In a certain high-class hotel in Berlin a barman is discharged if he is detected dropping ice into a cocktail mixture. The meticulous Germans explain that pouring the liquid on a liberal quantity of ice, sets up an immediate chill which is an outstanding attraction of the cocktail.
The same school of mixing prohibits violent shaking and insists that the drinks be poured off the ice as quickly as possible after genlte, quick shaking. This is a professional method, and unless carefully done may result in "warm" drinks. the secret is,plenty of ice and quick, gentle movement.
If the above method is used, the number of shakes provided for ih the recipes in this book should de reduced one-half.
Stirring: Where stirring is prescribed, always stir gently from the bottom, and preferably with a glass rod.
Shaking: Do not shake vertically. Turn the Shaker on its side and use a push and pull stroke. A shake is counted for each single stroke, thus to and from is two strokes. The shaker should never be more than three quarters full.
The figures as they appears preceding the ingredient, mean parts.
Glass means 2 ounces, a standard whiskey glass.
Jigger means 1 ounce.
Dash means 3 or 4 drops."
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boozebooks: selling old and rare Mixology / Bartender Books

Barkepers Golden Book

a few month ago, I bought another collection of Bartender Books. Most of them have a ex-libris stamp from the private collection of  "Jan Longone" which is: Janice Bluestein Longone. Look at the great Culinary Archive at the William L. Clements Library.

THE JANICE BLUESTEIN LONGONE CULINARY ARCHIVE

I am going to sell most of them. Some of them I will sell on ebay.

I have opened a twitter account where I will update all sales asap. So, feel free to follow @boozebooks on twitter.

Currently it is 15 books on ebay, and I will upload more and more. So have a look at the ebay channel

Next to the big names and hunted down rare classic book (which end often, better to say: hopefully, in a few hundred and more dollars) it will be many not so popular books. And I will try to show a few here at jrgmyr.com. Because most of them, are worth a look. In every of them is so many to discover.

  • Burkes Complete Cocktails and Tastybite I fall in love with. Good recipes and great Advices … and he is telling about the famous Berlin Bartenders, and how they use ice (!)
  • Barkeeper Golden Book, written in german, english and france is one of this great "unknown" but awesome books too. Great texts about Speakeasy, Ice, Shaker, and the profession of a bartender
  • the third Edition of Jerry Thomas (1887) is a classic, Frank Meier's Ritz Bar Book a must have and WHEN ITS COCKTAIL TIME IN CUBA one of the books, which reading I enjoy most.

So, have a look on ebay. More will follow soon:

  1. ca 1870 - The New Mixing Book - Loftus London 3/6
  2. 1887 - Jerry Thomas "the Bar-Tender's Guide"
  3. 1912: Das Buch der American Drinks - Richard Andeck
  4. ca 1920: Bowlen und Pünsche - Weber - Leipzig
  5. 1925: The Cocktail Book - A Sideboard Manual for Gentlemen
  6. 1928: When it's Cocktail Time in Cuba by Basil Woon
  7. 1934: CHARLES - Punches and Cocktails
  8. 1935: The Barkeepers Golden Book - O. Blunier, in German, French and English
  9. ca 1940/1950 - Cuba - MANZABEITA Y CIA … more than 130 Drinks recipes
  10. 1941 - BURKE'S COMPLETE COCKTAIL AND TASTEYBITE
  11. 1944 - Three Bottle Bar by H.i. Williams - NYC
  12. 1949 - THE HOW AND WHEN . by Marco - Chicago
  13. 1952 - Harry Schraemli - Lehrbuch für alkoholfreie Gaststätten
  14. 1957: Famous NEW ORLEANS DRINKS and how to mix 'em
  15. 1970: The Savoy Cocktail Book

 

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