Author Topic: booze (Read 722 times)

Debonair · « **on:** November 22, 2006, 12:48:36 AM »

Anyone know the name of & recipe for the cocktail invented by the first world war Lafayette Escadrille?
i tried on the tard.net & came up empty...

typo, rofl

zorstorer · « **Reply #1 on:** November 22, 2006, 12:52:40 AM »

The famous "Flaming Fokker"

cav58d · « **Reply #2 on:** November 22, 2006, 01:18:01 AM »

Jagermeister, Rumplemintz, Goldschlager and 151!....Wait...Thats liquid coke! mmmmmm

JB88 · « **Reply #3 on:** November 22, 2006, 04:21:40 AM »

Quote

Originally posted by cav58d
Jagermeister, Rumplemintz, Goldschlager and 151!....Wait...Thats liquid coke! mmmmmm

Goth · « **Reply #4 on:** November 22, 2006, 06:08:30 AM »

Quote

Originally posted by cav58d
Jagermeister, Rumplemintz, Goldschlager and 151!....Wait...Thats liquid coke! mmmmmm

You kids will drink anything these days, why not just drop some antifreeze in there as well.

culero · « **Reply #5 on:** November 22, 2006, 07:29:04 AM »

Ooooooooooo.....Rumpleminze. I haven't done that in years. That's a great idea, I need to get a bottle and stuff it in the freezer

culero

dread66 · « **Reply #6 on:** November 22, 2006, 08:21:37 AM »

French 75, made with gin, champagne, lemon juice and sugar; the White Lady, made with gin, cream, egg white and sugar, and the Sidecar, made with brandy, triple sec and lemon juice served in a glass with a sugared rim. These were all conceived between 1915 and 1939.

Dinger · « **Reply #7 on:** November 22, 2006, 08:32:47 AM »

I prefer:

1 part V8 tomato juice to 7 parts belgian genever, one pimento-stuffed olive: V1 "Buzz Bomb"

1 part V8 tomato juice, 1 part Everclear, 1 part 151 proof rum, 1 part vodka, tabasco sauce: V2 Rocket

Bacardi 151 Rum, 4 drops of Makers Mark, a shot of Hennessey, dry Vermouth and Tonic: 155mm HE/VT

Debonair · « **Reply #8 on:** November 22, 2006, 03:37:35 PM »

"Flaming Fokker" sounds familiar, thanks Zorstorer. I have a few books by Lafayette Escadrille pilots & i know its in the somewhere, but didn't want to scan 1000+ pages
Shouldn't take so long, really...iirc there is champagne in the recipe, so the French 75 must be pretty close

cav58d · « **Reply #9 on:** November 22, 2006, 03:43:09 PM »

Makers Mark is delicous!....Anyways be safe tonight everyone! Biggest bar night of the year, and police will be out in full. Be Smart, get a cab or designate a driver. Have fun!

~~Cav~~

Dinger · « **Reply #10 on:** November 22, 2006, 04:35:20 PM »

Okay, here's another one:
bars catering to underage college girls like to sell maraschino cherries soaked in 151 or something. So take a watermelon, hollow it out, put a bunch of those cherries in, top it off with bombay saffire, and call it a BLU-97.

Octavius · « **Reply #11 on:** November 22, 2006, 04:39:34 PM »

"ze luftwaffe"

jagermeister, goldschlager, hershey's chocolate sauce.

Fancy shots are too much work though... I stick with one drink to get the job done. 1800 and some leinenkugel's is on tonight's menu.

Ripsnort · « **Reply #12 on:** November 22, 2006, 04:58:56 PM »

Quote

Originally posted by dread66
French 75, made with gin, champagne, lemon juice and sugar; the White Lady, made with gin, cream, egg white and sugar, and the Sidecar, made with brandy, triple sec and lemon juice served in a glass with a sugared rim. These were all conceived between 1915 and 1939.

The original "French 75" was named after the French 75mm cannon and was made with just Champagne and gin with a skosh of absinthe added(if available).

In the 1920's, the recipe was modified into something competely different, and without absinthe, at Harry's American Bar in Paris. Made with Beefeater Gin, freshly squeezed lemon juice, refined sugar syrup and Champagne.

It derived its name from the effects not unsimilar to that of being bombarded by a French 75mm cannon, the morning after....

A term used for "drunk" for a very long time was "he was BOMBED!". That's where the term came from.

If bourbon whiskey is substituted for the gin, it becomes a French 95, and if cognac is substituted for gin, it becomes a French 125.

I had a great mixology teacher in 1982. He was 78 years old when he taught me mixology and had all sorts of information behind every one of those "old fashioned" drinks (Pun intended

) He died a year after I graduated mixology school

Ripsnort · « **Reply #13 on:** November 22, 2006, 05:12:34 PM »

A very disappointing thing to me is the lack of knowledge most bartenders have of drinks. That's what differentiates a bartender from a "mixologist".

One of my favorites that I used to make up for customers that used platinum American Express cards (the high rollers) was called a Moscow Mule. Made with 3 oz. chilled vodka , 12 oz. ginger beer soda, 1/2 lime and
ice. Doesn't sound exciting, but the knowledge of old fashion drinks used to get big tips left behind.

I used to get strange looks from the kitchen manager when I asked for a case of "Ginger beer". He said it would never sell. I proved him wrong.

john9001 · « **Reply #14 on:** November 22, 2006, 05:32:39 PM »

half tomato juice or V8 and half beer, makes a great breakfast drink.