The Cocktail Spirit with Robert Hess

The original recipe for this called for equal parts of all four ingredients. Such a drink would be far too unbalanced, but feel free to give it a try if you want. The recipe shown here is more of a modified dry Martini, with the absinthe and violette being supporting actors instead of co-stars.

In 1922 Rudolph Valentino starred in the movie “Blood and Sand”, a movie that shortly before his death in 1926 he declared as the part he liked the best. He had just undergone a touchy surgery for appendicitis and gastric ulcers and told the gathering press “The part I like best was my role in ‘Blood and Sand’. If I had died, I would have liked to be remembered as an actor by that role – I think it my greatest.” He died a few days later from peritonitis. It is unknown who actually created the recipe for Blood and Sand, but its first appearance seems to be in “The Savoy Cocktail Book” by Harry Cradock in 1930. There it lists the recipe as equal parts of all three ingredients, but I feel that the recipe works better by boosting the scotch.

Created by famed bartender, Harry Craddock, the Young Man Cocktail is essentially a Manhattan made with Cognac. The addition of orange curaçao offers a subtle citrus note and a touch of sweetness.

The Biter Cocktail can be found in Harry Craddock's Savoy Cocktail Book. Similar to the Last Word Cocktail, the Biter is a bit more complex because of the addition of Absinthe. Also, Robert reviews yet another juicer he has found with the hopes that this company does not go out of business.

The Washington Cocktail can be found in the Savoy Cocktail Book. Of the "new" style of cocktails created during the late 1800's, the Washington is typical of that era in that it contains vermouth like the manhattan and the martini but uses cognac as its spirit.

Ratios make a difference. Often, two cocktails have the same exact ingredients. The difference in taste and aroma comes from the ratios. Such is the case with the Ford Cocktail as it is very similar to the Caprice Cocktail.

Chartreuse is featured in a number of wonderful classic cocktails. Like the Last Word, the Champs Elysees Cocktail seems poised to become a must serve at craft cocktail bars around the country.

Another drink from The Savoy Cocktail Book by Harry Craddock, and one that isn’t seen hardly at all as far as I can tell. Apricot Brandy can be a bit of a challenging ingredient to understand when used in a recipe like this, since it could either mean a true brandy distilled from Apricot juice, or it could also mean a sweet liqueur flavored with apricot flesh and seeds. We are going to assume that it is the liqueur that was intended for this cocktail.

Robert found the Sherman Cocktail in the book, the "Old Waldorf Bar Days" by Albert Stevens Crockett. It is essentially a twist on the classic Manhattan with the addition of absinthe and double the types of bitters.

Found in the Savoy Cocktail Book by Harry Craddock, this drink is quite similar to that of the Martinez, although many Martinez recipes will specifically call for Old Tom gin, and/or the use of Maraschino liqueur. It's hard to say where this drink originates, or exactly what is intended by its name, but "Hakam" means "A Wise Man" in Hebrew.

Found in the Old Waldorf-Astoria Bar book, the Poet's Dream cocktail is a beautiful representation of how Benedictine can be represented in a cocktail.

Named after the Suburban Handicap horse race held in the Brooklyn's Sheepshead Bay during the 1800s, the Suburban Cocktail comes to us via the Old Waldorf-Astoria Bar Book. It was meant to celebrate men such as James R Keene who made their riches in stocks and owned a number of horses.

The Delmonico Cocktail is named after what is considered to be the first restaurant opened in the United States. First opened in 1827, Delmonico's has suffered through fire, prohibition and a series of proprietors and still serves its famous steaks today. The eponymous cocktail is just as strong and long lived as the restaurant.

Robert had the great pleasure of sitting down with Tom Bulleit of Bulleit Bourbon at Needle and Thread above Tavern Law in Seattle to discuss Bulleit's newest product, Bulleit Rye.

Robert discovered the Chrysanthemum Cocktail in the Savoy Cocktail Book. This unique cocktail does not contain a base spirit as most cocktails typically do. In its recipe it utilizes only absinthe, Benedictine, and dry vermouth.

The Casino Cocktail is a very gin forward cocktail. It can be made with Old Tom gin and showcases that spirit well.

Essentially a Martini with the addition of Benedictine, the Caprice Cocktail is a simple and delicious drink.

Robert Hess discovered the Bridal Cocktail in the pages of the Old Waldorf Astoria Bar Book. If you are familiar with the original Martini, made with sweet rather than dry vermouth, this cocktail is quite similar. The addition of Maraschino liqueur adds a hint of cherry that rounds out a delicious cocktail.