As I mentioned in my first post, I have been the lucky recipient of vintage cocktails as the husband has taken the making of them up as a hobby. Did that sentence make sense? If not, then partake in a cocktail yourself, read it again, and I am sure that it will be crystal clear.
In any case, part of studying cocktails includes understanding their history. While it is not my first interest, my mind and liver have absorbed some of this information through the books lying around and the unbelievably fascinating conversations that I enjoy with the husband and the cat (she is a great listener). I plan on sharing these nuggets as I post the "Drink of the Week."
For today, an itty bitty nugget....A response to a reader's question in an 1806 publication The Balance and Columbian Repository says, a "cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters."
Here is a recipe for the Jack Rose (pictured above), supposedly named for a pink rose called the Jacquemot rose. It is sweet, but not overly so. Tart, but not overly so. And alcoholy, but not overly so. In short, it is perfectly balanced.
1 1/2 ounces applejack (available in liquour stores)
juice of one lime
1/2 ounce grenadine