FORGOTTEN CLASSICS & LESSER-KNOWN TIPPLES Throughout history bars have played an integral part in society and culture. No matter the occasion, they have been a mystical and alluring place where stories are told and memories are created. At Louix Louis, we wish to share with you lesser known classics and vintage cocktails that will bind you to our bar forever. We ask you to take a chance, have new experiences, and let the spirits guide you.
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Transcript
FORGOTTEN CLASSICS &
LESSER-KNOWN TIPPLES
Throughout history bars have played an integral part in
society and culture. No matter the occasion, they have been
a mystical and alluring place where stories are told and
memories are created. At Louix Louis, we wish to share with
you lesser known classics and vintage cocktails that will bind
you to our bar forever. We ask you to take a chance, have
The Adonis cocktail dates back to the mid-1880s and was named in honor of the first Broadway musical to run for more than 500 performances.
Jack Rose · 18CREATED: 1920’S // RIPE RED APPLE, CITRUS, OAK, SPICE
Apple Brandy + Grenadine + Lime + Apple
Some credit this cocktail to an early 20th-century hit man called “Bald Jack Rose,” while others connect it to Jersey City bartender Frank J. May, who was also known as Jack Rose.
Old Pal · 16CREATED: 1920’S // WINTER SPICE, OAK, FLORAL, BITTER, ORANGE, DRY
Rye Whiskey + Dry Vermouth + Campari + Citrus Oil
Harry MacElhone of Harry’s Bar in Paris credited his “old pal,” journalist William “Sparrow” Robertson, with the inspiration for this drink. As the sports editor for the New York Herald in Paris, Robertson frequented Harry’s place.
Gin + Apple Brandy + Sweet Vermouth + Green Chartreuse
First written about in the Savoy Cocktail Book in the 1930’s there is relatively no history associated with this timeless classic. It is one of the most complex and long lingering cocktails that exist.
COCKTAILS
New York Sour · 18CREATED: LATE 1800’S // ACIDIC, FRUITY, NUTTY, DRY, SEMI-SWEET
Bourbon + Lemon + Sugar + Red Wine
Formerly known as the Continental Sour or the Southern Whiskey Sour, this cocktail dates back to the late 1800s. Though originally thought to be crafted by a bartender in Chicago, the cocktail’s name was changed after its popularity took root in the Big Apple.
In the days when scurvy was ravaging the British Navy, the idea dawned on Admiral Nelson to mix gin with some lemon. The result: a remedy so effective the scurvy disappeared!
RUM Sazerac · 15CREATED: 1830’S // LEMON, OAK, SPICE, BITTER, FULL BODIED
Dark Rum + Absinthe + Sugar + Peychaud Bitters + Angostura Bitters + Lemon Oil
This is one of the seminal cocktails of the pre-Prohibition era that has led the charge in the modern cocktail renaissance over the past 15 years, and during that time it has gained quite a following. It is the official cocktail of New Orleans
Scotch + Sweet Vermouth + Cherry Herring + Orange Juice
It gets its name from a 1922 bullfighter movie and points to its ingredients: The “blood” represents Heering cherry liqueur, and the “sand” is for the orange juice.
Remember the Maine · 18CREATED: 1939 // DARK CHOCOLATE, DARK FRUIT, SPICE,
The name of the drink itself is in reference to the USS Maine, which sank in the Havana harbor in 1898 when some of its ammunition inexplicably exploded.
The first recipe citation that I know of for a Champagne Cocktail goes back to the The Bartender’s Guide written by Jerry Thomas in 1862. Champagne during this time was generally much sweeter than today’s popular dry style labeled “Brut” which didn’t exist on a label until around 1876.
William J Tarling, who was a member of the United Kingdom Bartenders Guild, created the Clubland cocktail. While many pre-Prohibition American cocktail books paid scant attention to vodka, there’s only a handful of recipes that begin appearing from 1900 onwards.
Hanky Panky Cocktail · 16CREATED: 1925 // STRONG, BITTER, SEMI-SWEET, DARK FRUIT
Gin + Sweet Vermouth + Fernet Branc
One of the several drinks listed in the “classics” section of Whisler’s menu, the recipe for the Hanky Panky cocktail was originally credited to Ada Coleman, head bartender at the American Bar in The Savoy in 1925.
Named after the term given to those who clandestinely sipped spirits throughout Prohibition, the Scofflaw debuted in 1924 at Harry’s Bar in Paris. Throughout time, recipes have pointed to the use of either lemon or lime juice, but the team at Louix Louis opts for lime.
Vodka + Tomato Juice + S & P + Worchestire + Tabasco + Lemon
When Petriot originally created the drink, it was called the Bucket of Blood. In search of a more appealing name, Patriot renamed the drink the Red Snapper upon arrival at the St. Regis’s bar. And as for the name Bloody Mary, there are conflicting reports. Most agree the name has ties to Queen Mary of England, known for her gruesome executions and most likely came about as the drink spread through Europe.
Vodka + Soy + Oven Roasted Red Pepper & Tomato Juice + Chili + House Savory Spice Blend
This version of the classic Bloody Mary pays tribute to “the most multicultural” city in the world. There are over 200 cultures and over 140 languages spoken around Toronto. Every culture has their own flavors in the culinary world but is bound together through the tomato, which is in undoubtedly one of the most important vegetables in Ontario. A multitude of flavors from these various cultures are represented in our version of the Bloody Mary as we look to honor the people that live here.
In 1934, famed barman Fernand Petiot perfected the recipe for a
vodka-and-tomato juice cocktail, known as the Bloody Mary at The St.
Regis New York’s King Cole Bar. Originally christened the “Bloody Mary”,
the cocktail was renamed the “Red Snapper” so as not to offend the
hotel’s refined clientele. After more than 80 years, the iconic
Bloody Mary remains the signature cocktail of the St. Regis.