FULL RECIPES


RECIPE COMPONENTS

 

 

BRANDY COCKTAIL FROM DR. JERRY THOMAS

To keep me cool, I like to try a version of the Brandy Cocktail from Dr. Jerry Thomas using Locust Bean Gum:

THE RECIPE
This recipe is made of two components. For Bitters, Dr. Thomas specified Bogart's, but we will try his decanter bitters (see below)

THE BRANDY COCKTAIL

Gum Syrup (see below) 3-4 dashes
Bitters (see below) 2 do.
brandy (try with Ferrand cognac!) 1 wine glass
Curacoa 1 or 2 dashes
  1. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.

 

GUM SYRUP, MODERN VERSION (MAKES 1K):

water 500 ml
sugar 500 g
Willpowder Locust Bean Gum 2 g
  1. Boil 250 ml water with sugar.
  2. Hydrate lbg with remaining water (in blender or with hand blender), and mix with boiling syrup, making sure that temperature reaches 116.5 F.
  3. Strain, reserve cold.

 

BONUS RECIPE
Dr. Jerry Thomas Decanter Bitters (for cocktail recipe):

raisins 1/4 lb.
cinnamon 2 ounces
Snake-root 1 do.
lemon 1 - cut in slices
orange 1 - cut in slices
cloves

1 oz.
Allspice 1 do.
  1. Fill decanter with Santa Cruz rum.
  2. Bottle and serve out in pony glasses.
  3. As fast as the bitters is used fill again with rum.