All Right CocktailIt's a simple concoction, but it gets the job done. If it were more modern, you'd probably see the curaçao reduced a bit more, to keep it from being too sweet, and possibly served over ice, but all in all, it's just as potable today as ever. Easy little bugger to make, too.
1 jigger (1 1/2 oz) rye whiskey
2/3 jigger (1 oz) orange curaçao
dash Angostura bitters
Shake with ice and strain into a cocktail glass.
April 23, 2009
I picked up some new cocktail books from the library to peruse. One of them is titled "173 Pre-Prohibition Cocktails" by Tom Bullock. Apparently Bullock was the celebrity bartender of his day, and compiled these back in 1917. Now there are some really strange drinks in here, like the Bombay Cocktail, made with olive oil, vinegar, Worcestershire sauce, an egg , salt and paprika (sounds like a Prairie Oyster!) which you may rest assured I won't be preparing, but there are also some that stand the test of time. They're simple, to be sure, but they're good. Here's the one I opted to make first, if only because of it's name: