Classic Mixology: Cocktail & Mixed Drink Recipes

Saratoga Cocktail

3/4 large bar glass ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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shaved
2 to 3 dash pineapple syrup

Ingredient: pineapple syrup

What it is:  Syrup
Fruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.

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2 to 3 dash Boker's bitters

Ingredient: Boker's bitters

What it is:  Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.

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2 to 3 dash maraschino

Ingredient: maraschino

What it is:  Liqueur
Bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).

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(di Zara)
3/4 wine-glass brandy

Ingredient: brandy

What it is:  Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.

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1 squirt Champagne

Ingredient: Champagne

Also Known As:  Sparkling wine What it is:  Wine
Sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France.

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(Use a large bar glass.)

Mix well with a bar spoon and place 2 or 3 strawberries in a fancy cocktail glass, strain it, twist a piece of lemon peel over it, top it off with 1 squirt of Champagne, and serve.