welcome friends welcome back to the
kitchen welcome back to cocktails after
dark
today we're going to do a cocktail out
of this 1892 cocktail book called the
flowing bowl
what and when to drink and this was
written by the only william
or william schmidt and i think he's
probably the most important cocktail
writer of this time period
but when you go through this book it's
very interesting to see that it's
written
in probably three possibly four
different voices
so was quite a bit of copying in this
time period and we don't know
what cocktail recipes he actually wrote
and which ones he
borrowed from other places and the first
third of this cocktail book
is all about ingredients
and how to make less than quality
ingredients seem
palatable to your customer and also
customer care and service
and the end of the book is just poetry
so this this is all poetry from the end
and today we're going to do a cocktail
called the club cocktail
and the club cocktail uses these
ingredients here
but i'm going to do it two ways instead
of using old tom gin i'm also going to
do a version with a london dry gin it's
available today
and a white vermouth rather than just a
sweet vermouth so i'm going to try to
make a drier drink than the sweetness of
this current drink now we're going to
start out with
two dashes of gum syrup in each of these
and it's
hard to tell how much a dash of gum
syrup actually is
let's see if we can get that equal ish
it's almost impossible
then old tom
gin in the first one
dry gin in the second one
sweet vermouth in the original
and then i'm going to do this one with a
dry vermouth
william talks about vino vermouth and
that by that he means a
red italian vermouth and french vermouth
then we get a dash of chartreuse
in each one so again how much
is a dash probably not that much
and let's see if i can get the same
amount in the second one probably not
close enough two dashes of orange
bitters
and then we ice these down and give them
a stir
apparently i don't stir as well in my
left hand
anyway so that's probably enough so a
couple of nickanoras
and we strain
that got a piece of stray ice
and there we have two versions of the
club cocktail
hey good hey friends two versions look
very different
so this is the version as written in
1892
okay and this is a version with
ingredients that are probably um more to
the taste of today
so that's interesting i'm going to say
this one's probably a little sweeter
yeah
yeah we'll see we'll see okay so i'll
take the older one first
okay
i got the piece of ice it's sweeter than
i thought it was going to be
well there's gum syrup and
it's gum syrup is an interesting
ingredient in this time period
because some of the writers in the 1890s
call gum syrup
what we would just call one to one
simple syrup today okay and others
say gum syrup and they mean one-to-one
sipple syrup
with gum arabic in it ah not the same
not the same
and they use it interchangeably which i
think is kind of interesting
and
oh it's even the aroma is completely
different
it's wonderful
this one's very different yes
hmm do you have a preference
this one has to me this one has
sweetness but there's a
like a bitter component and i get more
of the botanicals from the gin could
also be the gin that we're using since
that dylan's gin is made with rye
they are distinctly different i could
not tell you that i prefer
one over the other based on them being
the same
yeah they are i'm probably more likely
to order that one
me too i think i was gonna say i was
gonna say this this would be my favorite
too
but i i know a lot of people who would
enjoy this one more
yeah i don't know and i would still if
you gave me that one i would still be
happy
like i wouldn't be disappointed in
having received it it's still does that
make sense like still a great cocktail i
like them both
if you didn't have them back to back if
i hadn't been given them back to back
and this is the one that i had made
today and said oh that's i would say
that's a great cocktail it is a great
cocktail
yeah so i guess don't be afraid if you
look at these older cocktail books
they're not written in stone the
ingredient lists are not written in
stone you're not going to disappoint
anyone by making it at home
with your own list of of of swaps
does that make sense yes i guess it just
becomes messy when someone
is expecting a
name this a club cocktail a club
cocktail and they think they're getting
this one but you serve them this one so
you may just need to rename it
true and you know here's here's how
cocktails get messy
at some point in the 1920s after old
tom gin had gone out of fashion and dry
gin came into fashion
and taste changed this could be called
something completely different
if you know what this is called today
because it could have a completely
separate name already at this point and
i'm just not aware of it
yeah and it's out there a lot of drinks
out there a lot of drinks out there
change one
tiny little thing and you can change the
name you can name it after yourself
the glenn no maybe not thanks for
stopping by
see you again soon
you