Prescription Julep just what the doctor ordered

We've often heard it said this will cure whatever ails you. There happen to be some medical humor from "A Winter in the South," a series that ran in Harper's Monthly in 1857.  The Doctor wrote out a prescription  for a patient that goes like this. White sugar, with spring water as as necessary, strong cognac, spirits of Rye, mint leaves, as desired, thus we get the Prescription Julep. 

I tried this julep at the Varnish bar in downtown Los Angeles and it was one of the best drinks I've ever had and is great to sip on during a hot summer day just like in the old South. 

Cheers,

John Apodaca

john@daddyosmartinis.com 

Prescription Julep

2 oz White sugar

1 oz Spring water

1 1/2 oz strong cognac

1/2 oz Rye Whiskey

Mint leaves as desired

Dissolve the sugar in the water, lightly press the mint leaves in the resulting syrup, add the spirits and ice, and stir. Add another sprig of mint leaves for garnish on top of the ice. Serve in a julep cup with a straw. 

 

Pisco Sour ( Peruvian Style )

This is John Apodaca with Daddy-O's Martinis. A refreshing drink you and your guests will enjoy for a tropical drink weekend is a Pisco Sour. Pisco is made from a grape and the drink is popular in Peru and Chile but two different bents on the cocktail.  Since the king of Spain had band wine in Peru in the 17th century forcing locals to concoct spirit from the grape they came up with an alcohol that locals could enjoy. 

An account is that the Pisco Sour cocktail is a variation of the Whiskey sour, invented in the early 1920s by American expatriate Victor V. "Gringo" Morris at the Morris' Bar in Lima. The cocktail quickly became a favorite of locals. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. An old advertisement of Pisco Sour was published in 1924 by the Morris' Bar of Lima.

In Peru Pisco Sour day is celebrated on the first Saturday of February. Years ending with zero (0) are of special significance. The theme is red and white (Peruvian flag colours). When the Peruvian National Anthem is played all Pisco Sour's must be finished as a mark of respect.

Pisco Sour


2 oz Pisco
1 oz Fresh  juice lime juice
3/4 oz simple syrup (to taste)
1 fresh egg white (or 2 tbsp pasteurized egg whites)
1 dash Angostura bitters


Shake with ice and strain into a short glass, garnish top with a dash of Angostura bitters.

La Floridita Daiquiri a favorite of Ernest Hemingway's

This is John Apodaca from Daddy-O's Martinis. There seems to be some controversy and confusion over the recipe for the La Floridita Daiquiri also called the E. Hemingway or Papa Doble that was invented in the La Floridita bar in Havana Cuba in 1934.  This bar is  noted where Ernest Hemingway would drink this concoction invented by the then head bartender and later owner Constantino Ribalaigua. There was a 1934 edition of a souvenir hand book of the cocktails from this bar with the recipe for this drink and later additions with similar drinks and American versions with misinterpretations due to a translation error. The original ingredients include light rum,  juice of 1/2 a lime, sugar or sugar syrup and and maraschino liqueur blended with ice.

When Americans had translated the recipe, the word for lime in Spanish is limon verde here in the States that was interpreted as lemon thus the first error. Another version added half a grapefruit and some even thought of using maraschino juice from the jar of cherries and even blending it with ice in a machine, that's how far it has gone. In Ted Haigh's book Vintage Spirits and Forgotten Cocktails he's researched the matter, found the various errors, additions, number of recipes and has found the original cocktail that was a favorite of Ernest Hemingway. I agree with this version and it makes a great summer cocktail.

Cheers,

John Apodaca

La Floridita Daiquire or Papa Doble


2 oz of light rum such as Bacardi silver or Havanan Club, Brugal.
Juice of half a lime ( if the lime is small use a whole thing)
1 teaspoon of powdered sugar or simple syrup
1 teaspoon of maraschino liqueur.  

Jack-in-the Box Cocktail

This is John Apodaca with Daddy-O's Martinis. When I was growing up, as a treat, once a week my dad and mom would treat my brothers and sister to various fast food restaurants, one of those places was Jack-in-the box. Don't be alarmed, they didn't serve cocktails only burgers, fries and shakes but I did get a kick out of the clown face where one orders food. 


Decades earlier, there was a cocktail called by the same name that I found in Old Mr. Bostons Official Bartenders Guide from 1935. It consists of Applejack, pineapple juice, and orange bitters and tastes as good as it sounds. Be sure to use fresh squeezed pineapple juice as opposed to canned. This is a great Spring and Summer cocktail, try it and let me know what you think.


Jack-in-the Box Cocktail


1 1/2 oz Applejack
1 1/2 oz Fresh squeezed pineapple juice
Dash of orange bitters


Shake very hard with ice and strain into a cocktail glass.

The Mamie Taylor

This is John Apodaca from Daddy-O's Martinis. Now that it's getting warmer and a lot of us are beginning think about planning backyard barbeque's  and picnicking, what else could go with those occasions  then some refreshing cocktails that are light for all to enjoy. One I recommend is called the Mamie Taylor from the turn of the century and was widely popular from 1899 - 1902 and was mention in news papers, jokes and  named after a Broadway singer / actress.
Mamie sang light opera and is said to help invent the drink but like the drink has since been all but forgotten until I tried it and in my book is a winner with a few ingredients that can easily be made for your next party.

Cheers,

John Apodaca
john@daddyosmartinis.com

Mamie Taylor


1 1/2 oz Scotch Whiskey
Juice of half a lime
4 - 5 oz of Ginger ale or Ginger Beer.
Build with ice in a highball glass

Pour the Scotch and lime juice into an ice-filled 8 ounce highball glass and fill with ginger ale. Stir and garnish with a lime wedge.