Henry Duke
Hobbyist bartender, interested in obscure historical drinks; and the origins of more well known cocktails. Most of my recipes are copied from out of print cocktail... Hobbyist bartender, interested in obscure historical drinks; and the origins of more well known cocktails. Most of my recipes are copied from out of print cocktail manuals.
United States
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Caribbean rum 3-5yo
Lime juice
Triple sec
Raspberry syrup
Powdered sugar
Calvados apple brandy
Strawberry sugar syrup
Orange syrup
Pineapple syrup
Aromatic bitters
Cognac (brandy)
Maraschino liqueur
Boker's bitters
Cognac (brandy)
Aged rum (6-10yr)
Orange juice
Gomme syrup
Orange Curaçao
Dark crème de cacao
Anisette liqueur
Rose petal liqueur
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Henry Duke
I made this to the original specifications, and let me just say, it is WAY too sweet. I'll have to make it again with the above recipe when it starts to get warmer out.
I've managed to find an earlier instance of the casino cocktail; on page 5 of "The Reminder" by Jacob A. Didier (3rd Edition) from 1909. It seems Ensslin copied Didier (the wording is almost the exact same).
Isn't this basically the same recipe as "Astor Punch" on page 106 of Jacques Straub's 1913 Manual of Mixed Drinks?
Does anybody know Lowe's exact recipe, word for word? I can't find reference to it anywhere.