Brandy Cocktail for Bottling

First, just a reminder that Sunday, March 27, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.

Another batched cocktail for bottling, this one with Brandy.

Brandy Cocktail for Bottling
5 Gallons Strong Brandy.
2 Gallons Water.
1 Quart Bitters.
1 Quart Gomme Syrup.
1 Bottle Curacao.
Mix thoroughly, and filter through Canton flannel.

Mmm, flannel filtered! Even plainer than the previous Bourbon Cocktail, get out your quart bottles of Angostura.

This recipe comes verbatim from the version of Jerry Thomas’ Bartender’s Guide that Darcy has up over on Art of Drink. This recipe was originally as follows:

Brandy Cocktail for Bottling.
Take 5 gallons of strong brandy.
2 gallons of water.
1 quart of Stoughton’s Bitters.
1 quart of gum syrup.
1 bottle of Curacoa.

Mix thoroughly, and filter through Canton flannel.

3 thoughts on “Brandy Cocktail for Bottling

  1. Is it possible that these bottled “cocktails” were intended for use as bases, to which other ingredients could be added later, rather than as finished cocktails?


    • They pretty much end up being large versions of plain “Cock-tails”. Would you add a Whiskey Cocktail to something else to make a drink? I think the era they come from, 1887, was probably the first hey-day for the cocktail, probably they were just batched versions of cocktails, for quick service. Pour over ice, and you’re done.

      • You’re probably right. I was just thinking that these could easily become punch or other sort of cocktail by the subsequent addition of citrus or other “perishable” ingredients.

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