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We’ve covered 95 different cocktails thus
far. Throughout the year, we each nominate
drinks, things we tasted on trips or read
about in books or magazines. At the end of
the year, we meet, talk and vote. The top 10
vote getters are scheduled for the next year.
We all agree there are cocktails everyone
should know, like the Sazerac, the
Manhattan,and theOldFashioned.I can’t go
any further without mentioning my favorite
the Mint Julep, which, historically speaking
is arguably the greatest drink of all time.
First off it belongs to Maryland. Kentucky
hijacked it. The first mention of the Mint
Julep—“dram of spirituous liquor that has
mint in it, taken by the Virginians in the
morning”—was made in 1803. The Mint
Julep was originally made with rye whiskey,
but historically it has also been made with
rum, brandy and ultimately bourbon. The
drink has such a deep, complex and debated
history that I am amazed at how often
shows up in history books. And I assure you
it was not only a southern thing, as New
York City and even Washington DC have
early ties to the drink. In reality wherever
you are—as long as the temperature is
above 70 degrees—they can be enjoyed as
historically intended.
A historically made Mai Tai with fresh
juice is one of the most amazing potions
you could ever drink. Would you believe
a guy from Mandeville helped invent it?
(see page 34) Make the correct version of
Huey Long’s favorite—a Ramos Gin Fizz
—and you’ll never order a Sunday morning
mimosa again. The simple real original
Daiquiri of rum, lime, and sugar belongs on
every cocktail list.
The person who originally nominated the
drink of the month is responsible for making
it the night the club meets. We are faithful
to the original then discuss variations. I’m
personally a stickler for historically accurate
drinks. But I can certainly appreciate what today’s mixologists bring
to classic cocktails. And I’m all for using ingredients to match your
own personal tastes, even if they veer from the classic recipe.There’s
one thing that shouldn’t be fiddled with by anyone—the ice. Ice
is the most important ingredient in any cocktail. A drink should
be served the way the inventor intended (shaken, stirred, on the
rocks, straight up). How it’s served is based on the makeup of the
cocktail. Daiquiris should always be served shaken on ice. A shaken
drink chilled by the ice melting. Once strained and served the first
sip and last sip will taste the same. A drink served over ice, like
a Mint Julep, will continue to change because the ice continually
melts and waters the drink.
The Old Metairie Cocktail Club is not a drinking club. It’s a
culture club. It’s my job, as club historian, to present an overview
of the drink’s origins and influences at our monthly meeting. I’m
a cocktail nerd. I like tracing a drink back to the first recognizable
recipe. The differences between classic cocktails sometimes come
down to a single detail—seltzer versus soda, lime juice rather than
lemon, a shake instead of a stir.
If you’re interested in starting your own Cocktail Club, the Museum of
the American Cocktail inside the Southern Food & Beverage Museum is
a great place to start.
Mai Tai
Serves 1
Restaurant rivals Victor J. Bergeron of Trader’s Vic’s and Don the
Beachcomber both claimed credit for the Mai Tai.
WHAT YOU WILL NEED
1
ounce Appleton Estate Jamaican Rum
1
ounce dark rum
1
ounce fresh lime juice
½ ounce orange curaçao
¼ ounce rich simple syrup
½ ounce orgeat (almond syrup)
Lime wheel and fresh mint for garnish
HOW TO PREP
Shake with ice and strain into a double Old Fashioned glass with fresh
crushed ice. Garnish with a lime wheel and fresh mint.
John Cruse — photo by
Bobby Childs
PROFILE