In honor of my two-part podcast on F. Scott Fitzgerald's The Great Gatsby, allow me to mix up some Jazz Age cocktails. In Chapter Seven, the story's climax, two drinks are mentioned by name: The gin rickey and the mint julep. Of course, I could have found plenty of recipes for these drinks on the internet, but I decided to try a little harder. Well, not so hard that it involved leaving my house, but I did find on my shelves a copy of Famous New Orleans Drinks and How to Mix 'Em, a slim little gem of a book first published in 1937. I have no memory of purchasing this book, but a stamp on a front page says it came from the Evangeline Gift Shop on Royal Street.
The Gin Rickey
1 jigger dry gin (1.5 oz)
1/2 lime - juice AND pulp
seltzer water
"Mix in the highball glass in which it is to be served. Fill with crushed ice and squirt on the seltzer or other sparkling water. Remember the lime pulp is left in the glass."
The book goes on to provide some wonderfully quaint pieces of advice and history regarding the rickey: "Don't fail to include the squeezed-out lime pulp, and liven with seltzer water." Um, yeah, because otherwise it's just a shot of gin, no? If you don't have seltzer, not to worry: "Any of the waters which do queer things to your nose will answer."
Apparently this drink is named for one Colonel Joseph Rickey, who may or may not have been a member of congress, according to the book. I am not going to look this up, but if your curiosity is piqued, then by all means....
Cheers!
Who knew there were so many juleps? The book lists eight, but we will just work with the classic mint one, as that is what the "rotten crowd" drinks in the climactic scene in the Plaza Hotel. Apparently, the word julep dates back to 1400 A.D.: For centuries the julep has been described as "something to cool or assuage the heat of passion." If you've read the book or listened to my podcast, you know that it is fitting that they never actually get around to drinking any juleps in that scene.
The Mint Julep
1 teaspoon sugar
1 dozen mint leaves
1 jigger whiskey
1 pony rum (I looked this up for you: it is one ounce. You are welcome)
"Put the mint leaves into a tall glass. Add the sugar and crush in a little water. (How does one "crush in" water?) Pour in the bourbon whiskey, then the rum, then fill the glass with shaved ice. Jiggle the mixture with a long-handled spoon (do not stir) until the outside of the glass or metal goblet is heavily frosted. Arrange a bouquet of several sprigs of mint on top just before handing it to the recipient, who will ever after bless you."
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