The Robinson Cocktail

I found this one in a reprint edition of Modern American Drinks by George J. Kappeler, published in 1895. And not that I have every other cocktail guide, but by 1917’s Recipes for Mixed Drinks, the Robinson fails to appear; nor does it show up in any of the subsequently published guides I have. So not very…

The Tipperary Cocktail (no. 1)

In Hugo Ensslin’s 1917 Recipes for Mixed Drinks, there is only one Tipperary Cocktail; by the time Harry Craddock published the Savoy Cocktail Book in 1930, a second had been added, but Craddock included Ensslin’s version as the Tipperary Cocktail No. 1. This is one of those straightforward combinations of three fairly common ingredients, using equal measures…

The Rah-Rah-Rut Cocktail

Normally I don’t much care for absinthe as an ingredient in mixed drinks, although I love the stuff on its own. Looking at this one in Hugo Ensslin’s 1917 book Recipes for Mixed Drinks made me hopeful, though, as it seemed like the quantity of absinthe would lend something nice without overpowering the drink with anise notes.…

The Rob Roy and the Rory O’More

These two cocktails (the Rob Roy quite well-known, the Rory O’More less so) are basically variants of the Manhattan, using, respectively, Scotch and Irish whiskies, albeit variations using the no-longer-in-favor 1:1 ratio of whiskey to vermouth. The Rob Roy, presumably, is the older of the drinks, while the Rory O’More’s name was probably chosen to…