welcome friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do a cocktail
out of this tiny little cocktail book
it's called drinks as they are mixed
by leading bartenders this was published
in 1904 and it's in this little tiny
format because it's meant to be put in
your
in your pocket of your vest pocket as
you're bartending it's meant for working
bartenders and it's indexed it's laid
out
i was going to say like an old phone
book but
probably there's very few people that
would understand what i'm talking about
um and the recipe that i'm going to do
is called the trilby and i've chosen
this recipe completely because it uses
two ingredients that are difficult to
get one of them is calicea and it is a
cinchona based
bitter type liqueur and the other is
acid phosphate
which was used a lot in this time period
both in cocktails
and at the pharmacy soda counter
acid phosphate was used in a lot of
sodas
and it is essentially phosphoric acid in
a slightly different form so we're going
to start off with
the acid phosphate and so i'm gonna make
two cocktails
one two three dashes one two three
dashes
next is orange bitters um same amount
although they dash completely
differently and so i'm using kinsip
orange bitters kinsip is a distillery um
about an hour east of where we live here
in ontario
bitters is a category that has exploded
over the last 10 years
20 years ago the only bitters that we
could get here really were angostura
we went through a period after
prohibition where bitters sort of
disappeared there were only one or two
big brands left but now there's so many
and they all bring something different
choosing a different type of bitters
will bring a lot of difference to your
cocktails
it's a it's a category worth exploring
to try and find what flavor really works
for you
complete opposite end of the spectrum is
calisa i think there's only one or two
brands left on the planet um that still
make this particular liqueur this one's
made in washington state
very limited distribution
it was very hard for me to get my hands
on this bottle
and i've been trying to use it sparingly
but it is something i really enjoy
okay so same mountain both now we get to
the whiskey
i'm going to use canadian club
100 rye whiskey because
at the time of the publishing of this
book it would have been one of the
whiskeys available two bartenders
and the other whiskey i'm going to use
is this dillon's
this again is a local craft
whiskey 100 rye made about an hour west
southwest of where we live and so we get
the same amount of that
ice
and
stir
okay
got some glasses chilling down
and so this is
canadian club
there are no garnishes
this little cocktail book
is not big on garnishes
there's several cocktails in this book
where it just tells the bartender to
sit down the bottle and a bottle of
seltzer water and let the customers
serve themselves
okay and this one is the dylan's uh
complete color difference hey friends hi
glenn hey jules
so they are very different so the color
difference
so i'm going to just guess just color
dylan's dylan's
canadian club one of the vagaries of
canadian whiskey
is that they are allowed to add
caramel coloring
so i would think just based on the color
that dylan's comes out of the barrel
that color as is and the canadian club
as a giant international brand
probably adds some coloring
it would need to be consistent it needs
to check very consistent look no matter
where it sits on
any you know
this is a number this is a numbered
bottle numbered batch this is batch
number six right so they dylan's accepts
that from batch to batch it's going to
be different
all right but we are here to drink we're
here to drink so
it doesn't have a big smell
no there's no huge nose but this one's
got a big flavor though huge it swells
it swells so it right at the beginning i
thought oh there's not much to it and
then all of a sudden yeah because you
expect a big smell but yeah a big big
smell
but it doesn't aroma but no
hmm this one also has a big flavor but
yeah slightly different
different well
so
there you go
favorite pastime of the
cocktail commenter on youtube
is you're using the wrong alcohol you're
not using my favorite
that one seems slightly sweeter yes
choose the choose the whiskey that you
like and in this case i'd have to say
they're both really good yeah
yeah i'd be happy with either the
difference is very subtle but there is a
slight difference give me either one and
i'd be happy
you are correct the canadian club is a
little bit sweeter
this one is a little sharper
but still there's a lot of flavor in
there huge flavor what is it called you
haven't told me oh it's called the
trilby like the hat like the hat like
that okay there you go
i mean
a trilby's like a fedora right it's like
a fedora
it's like a dress like that it's just
like a flat
anyway look it up look it up
so yeah i'm digging this now
i feel like i should have worn my hat
not that i have a trophy but you know
for you at home
i hope that you live somewhere
that they will ship calisa to you
we do not
and
acid phosphate
is made by a
guy that i know
down towards london or guelph
so you can order this from his website
called extinct chemical company
and he makes a bunch of different
chemicals that were in use at soda
fountains in the 1800s but also in use
in cocktails in the 18 and 1900s
so this is a difficult one for you to
source
if you can find the things i think is
worth it i think i really like this one
and now it's down to
trying it with other whiskeys and
bourbons and and seeing how it shakes
out with different flavors i'm in okay
thanks for stopping by um give this one
a try see you again soon
you