BACK<<<to the CLASSICS discussion

Good morning and Happy New Year 2022 everyone! I'm Jim from New Jersey, near Philadelphia, PA USA. Thank you, Jazzy for the invitation!

Welcome to the show, Jim! Will you be attending the Mummers Parade in Philly?

Good morning, everyone, and Happier New Year!

Jazzy, I didn't see people social distancing or wearing masks at the outdoor event. Better to stay home and watch on TV or read a book!

Bardbooks wrote: "Good morning, everyone, and Happier New Year!

Jazzy, I didn't see people social distancing or wearing masks at the outdoor event. Better to stay home and watch on TV or read a book!"

Most of the pictures in here are of people having fun. I don't see any social distancing.

May I suggest a book Crystallizing Public Opinion and Selected Writings

If you would rather something a little shorter and to the point The Emperor's New Clothes

Rosemarie wrote: "Sounds lovely! I like gin-in moderation."

"Gin" and "moderation" do not belong in the same sentence!

If you want i can find some vintage photos of people wearing masks from 1918 (like these)



and considering how tired they were of wearing masks it's no wonder they went wild in the Roaring Twenties!

Hey, Dudes an Dudettes, I'm John in Southern California and this new group looks totally excellent. Frank Sinatra used to live around the mountains from me in Palm Springs. I've driven by his house. Thanks for the invite to ride this wave with you. Just waiting now for the first swell. :)

Welcome to the show John! Share some photos if you feel so inclined!
Surf's up!


Dean is at the bar getting your California Surfer Cocktail


California Surfer Cocktail (AKA Surfer on Acid) is a popular Californian modern classic cocktail created by Eric Tecosky in the 1990s, It is also commonly served as a shot. The Jagermeister is tamed by the sweet coconut rum and acidic pineapple juice making a herbal, tiki-esque fun drink!
Perfect for a summer day.

Ingredients:
1.5 oz. Jägermeister
1.5 oz. Bacardi Coconut Rum
5 oz. Pineapple Juice

Preparation:
Combine all ingredients in a mixing glass. Add ice, shake well. Strain over fresh ice into a high ball glass. Garnish with an orange slice.



I'm not so sure he's bringing it, i'll get it for you.

Jazzy wrote: "Welcome to the show, Jim! Will you be attending the Mummers Parade in Philly?" My short answer is no. Because of a predicted snowstorm tonight into Monday in the Philly area that will dump 3-6" (76-152 mm), we're stocking up on hoagies, cheesesteaks and the like, to munch on.

Jim, don't forget to get the gin in!

Here's your drink, a Tom Collins. What a classic!

There’s some debate as to the cocktail’s origin. According to drinks historian David Wondrich, the Tom Collins is strikingly similar to the gin punches being served in London bars during the 19th century. An enterprising barkeep named John Collins named the concoction after himself, whether or not he invented it. But given that the cocktail was typically made with Old Tom gin, drinkers eventually took to requesting Tom rather than John Collinses.
The Tom Collins was immortalised in Harry Johnson’s 1882 book, “New and Improved Bartender’s Manual: Or How to Mix Drinks of the Present Style.” It remained popular over the decades and is still a prominent drink today, available at bars across the world. You don’t need to visit a bar to drink one, however. As the Tom Collins requires no special tools—not even a shaker or strainer—it’s a snap to make at home. Simply build the drink in a tall glass, add ice and an optional garnish, and you’re done. Take one refreshing sip, and you’ll quickly see why this cocktail lives up to its classic status.

Ingredients
2 ounces London dry gin
1 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
Club soda, to top
Garnish: lemon wheel
Garnish: maraschino cherry
Steps
Add the gin, lemon juice and simple syrup to a Collins glass.
Fill with ice, top with club soda and stir.
Garnish with a lemon wheel and maraschino cherry (optional).

I was wondering what to do with that Jagermeister the kids left in the cupboard. So much for me giving up the dreaded alcohol for the New Year. These cocktail recipes are so much fun Jazzy. Welcome John! Jim, what on earth is a hoagie??? Not to mention a cheesesteak. Alex (who obviously leads an incredibly narrow life in Brisvegas)

Being from New Jersey I think I can answer that one Alex. A hoagie, is a hero, is a sub....is a sandwich:) And a Philly cheesesteak is an amazing sandwich!

Dreaded Alcohol? Pfft! There's no such thing.

Yes a hoagie is a sandwich like a sub sandwich, a grinder, or a po' boy.

A Philly cheesesteak is a hot sandwich on a bread like a sub and has cheese and sliced steak and things.

What are you having on yours Jim?

Here I am...

Welcome to the show, Vit - i'm so pleased you could join us!

I am put in mind of a quote by Leo Tolstoy:
“Here I am alive, and it's not my fault, so I have to try and get by as best I can without hurting anybody until death takes over.”

Here, have a drink. There's loads of nibbles as well.
This cocktail is called Death in the Gulf Stream.

An Ernest Hemingway original, consisting of malty genever, lime juice, Angostura bitters, and ... well, nothing. Okay, sugar if you must, but not too much. The world traveler, bon vivant, and raconteur Charles Baker encountered this drink while researching his Gentleman's Companion, and he writes of it: "Its tartness and its bitterness are its chief charm. It is reviving and refreshing; cools the blood and inspires renewed interest in food, companions and life."
I'll take two.

Take a tall thin water tumbler and fill it with finely cracked ice. Lace this broken debris with 4 good purple splashes of Angostura, add the juice and crushed peel of 1 green lime, and fill the glass almost full with Holland gin... No sugar, no fancying. It's strong, it's bitter—but so is English ale strong and bitter, in many cases. We don't add sugar to ale, and we don't need sugar in a Death In The Gulf Stream—or at least not more than 1 tsp. Its tartness and its bitterness are its chief charm. It is reviving and refreshing; cools the blood and inspires renewed interest in food, companions and life.

Note: Holland gin, of course, is genever, and the version from Bols works well here. I agree with Baker that too much sugar ruins this drink, but I like my cocktails drier than most drinkers do. If you can find key limes, use them here. If not, a typical supermarket lime will do.

Ingredients
Save Recipe
Peeled zest and 1 tablespoon juice from 1 lime
4 dashes Angostura bitters
1 teaspoon simple syrup (optional)
3 ounces genever (see note)

Directions

Fill a tall chimney-style glass nearly full of crushed ice. Add the lime peel, lime juice, bitters, and simple syrup (if using). Top with Genever and stir. Serve immediately.

Thanks everyone - I know what I'm having for lunch today! Much obliged.

Hi everyone, and thanks Jazzy for the invite! Love Frankie Boy! :)
I´m Michaela from Vienna/Austria and love Classics. Looking ahead to discussions with you all, and great party! Perhaps some non-alcoholic cocktail Jazzy? ;)

Mmm sounds scrumptious Alexandra!

Welcome to the show Michaela! Oh i just love Frankie too!
I have a friend from Austria named Harry who is a professional mind reader.

And here's your cocktail!


SPICED CHERRY TODDY (1931)

1 can pitted cherries
2 tbsp grated orange rind
3 tbsp lemon juice
1 cup boiling water
2 tbsp sugar
1 qt. grape juice
4 cloves
1/2 tsp cinnamon
1/2 tsp nutmeg

Drain cherries from juice and chop them.
Soak orange rind, lemon juice, cherry juice water and sugar for 15 minutes.
More sugar may be added if needed.
Add grape juice and spices and simmer for 15 minutes.
Serve hot, or chill and serve with shaved ice.
~*~

Frank's house in the Southern California desert. (or, one of them, anyway)



Here's the online tour of his hangouts in this area from which the photo comes:

Jazzy wrote: "Dreaded Alcohol? Pfft! There's no such thing.

Yes a hoagie is a sandwich like a sub sandwich, a grinder, or a po' boy.

A Philly cheesesteak is a hot sandwich on a bread like a sub and has cheese..."

Provolone cheese (the only, or lone, cheese in Provo, UT ;)); fried onions; and pepperoni. Extra meat. Susie (my wife) and I rode down to Atlantic City (AC) today for a burger and hoagies at White House Subs, an institution at the corner of Arctic and Mississippi Avenues there since 1946. The burgers we ate there and the rest we took home.

Jim that sounds delicious!

John, Frank's house looks pretty sweet. Imagine all the parties he would have had!
Thank you so much for taking us on tour.

Jazzy I love all the photos you post! I'm a big Rat Pack fan, I've seen photos of Frank & Dino here...might I request a photo of my favorite Rat...Sammy Davis Jr? Please and thank you ☺️

Cozy_Pug you anticipate me! I just got a great Sammy CD with the most canny photo on the cover and I was thinking now, when shall I post it?



Too bad you can't all come over and listen to my CDs in person!

Who remembers when Sammy visited All in the Family?

YES and then Archie said something about his eye by mistake!
And he got a BIG KISS from Sammy at the end!

Watch the episode here!

Hahaha. Classic! I want to watch it right now! What a great show and YES we all here in the greater NY area grew up with Archies in our homes and neighborhoods. All In the Family allowed us to laugh at them, disagree with them but still love them. Many fond memories

I think there were Archie's everywhere. It was inspired by a British show called 'Till Death Us Do Part, with the character Alf Garnett, who was Americanised as Archie Bunker.



But Sammy was class. I love the way he insulted Archie in a way that made Archie happy and proud.

Chad wrote: "Who remembers when Sammy visited All in the Family?"

I certainly do. I never missed that show.

Ah yes back in the days when we had 3, MAYBE 4 channels!

Jazzy wrote: "I think there were Archie's everywhere. It was inspired by a British show called 'Till Death Us Do Part, with the character Alf Garnett, who was Americanised as Archie Bunker.

..."

Yes! I’ve seen that and thank you! It’s difficult for an American to admit that he/she didn’t invent something.

It is? I was watching it just now and when the son in law tells Alf that he'd blame the election results on the weather, the wife says, it has been terrible lately and I burst out laughing.

Jazzy wrote: "Cozy_Pug you anticipate me! I just got a great Sammy CD with the most canny photo on the cover and I was thinking now, when shall I post it?

I have about 2,000 CDs including some Frank Sinatra. My collection is pretty eclectic, ranging from blues to country, folk, New Age, classical, jazz, classic rock, and Christian. My favorite bands include the Eagles, Pat Metheny, Genesis, Beach Boys, Beatles, Allman Brothers, Chicago the band, Chieftains, Fleetwood Mac, Journey, Kansas, Bob Marley, Antonio Vivaldi, W.A. Mozart, Ludwig van Beethoven....


Too bad you can't all come over and listen to my CDs..."

Thank you for the invite Jazzy! I'm salivating reading about these yummy bites and of course the cocktails... I'm Shaina from India, soon moving to the Philippines, and really excited to be here (love the pics Jazzy)

I messed up Message 85.

Hello, everyone!

Thankyou, Jazzy for the invitation - looks like a delicate lounge to enjoy oneself in. I'm Nike, I'm Swedish and love reading literature from all over the world.

I do have a question and that is what the difference between this group and the ordinary Classics group will be? Apart from the delicious drinks that is =). I love Gin & Tonic, the Kitty drink above seems delicious and I love a Frozen Strawberry Daiquiri.

I see that there are a few of my 카지노싸이트-friends here already =) - nice to meet you here Irphen, you seem to cross my path on a regular basis <3

Jim it sounds like you have a great selection of music!

Welcome to the show Shaina and thanks for the kind words. I'm glad you like the images!

Ah, here's a cocktail for you - a Brandy Alexander!

It’s obviously a pimped-out version of the classic—but largely forgotten—Alexander cocktail and mixes brandy instead of gin with creme de cacao and cream. But whoever eighty-sixed the British gin and welcomed the French cognac to the party is, I believe, lost to history. One of the earliest known printed recipes for the Alexander can be found in Hugo Ensslin’s 1916 book “Recipes for Mixed Drinks.” The cocktail, according to historian Barry Popik, was likely born at Hotel Rector, New York City’s premier pre-Prohibition lobster palace. The bartender there, a certain Troy Alexander, created his eponymous concoction in order to serve a white drink at a dinner celebrating Phoebe Snow. Phoebe Snow, I should explain, was a fictitious character used in an advertising campaign for the Delaware, Lackawanna and Western Railroad. The company wanted to get the message across that it powered its locomotives with anthracite, a clean-burning variety of coal. The ads emphasised this by showing Ms. Snow traveling while wearing a snow-white dress. Getting back to the Brandy Alexander, I should note that it was first known as the Alexander #2. Want to know the secret to making the drink? Go heavy on the brandy and light on the sweet stuff.

Ingredients
1 1/2 ounces cognac
1 ounce dark creme de cacao
1 ounce cream
Garnish: grated nutmeg

Steps
1. Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.
2. Strain into a chilled cocktail glass or a coupe glass.
3. Garnish with freshly grated nutmeg.

Nice to see you here Nike!!
you asked, I do have a question and that is what the difference between this group and the ordinary Classics group will be?

Well the main difference is that this is meant to be a true classics group with books 50 years old and older.
Oh, and the pictures and cocktails of course!
This group is really just for fun, so the rules are lax. Also I don't want it to be quite as busy, but we could affiliate with the other club so people can go there for more!

Mmm I've whipped this up just for you - A BLÅBÆRSUPPE-INSPIRED COCKTAIL!

Scandinavians enjoy blåbærsuppe–blueberry or bilberry soup—chilled in the summer, or as a hot drink in colder weather, and this cocktail is a spiked riff on it. Refreshing and herbal, this is a fruit-based cocktail that will please even those who don’t like fruity or sweet cocktails. Not too sweet, thanks to the omission of any type of syrup or cordial, this recipe is straightforward: good gin, plump berries, and a touch of spice, served as cold as ice.

INGREDIENTS
1/2 cup frozen blueberries plus 6 more for garnish
A few fresh rosemary leaves
6 ounces gin
2-4 dashes Pechauds bitters (Angostura will work in a pinch but will lack the subtly of Pechauds, which I really love with the blueberry here)
2 small sprigs fresh rosemary for garnish

INSTRUCTIONS
1.Pre-chill two coupe glasses.
2. In a cocktail shaker, muddle the frozen blueberries and rosemary leaves into the gin—they’ll break apart easily. Add the bitters and a cup or so of ice. Shake vigorously until ice cold and frosty.
3. Strain into the chilled glasses. Garnish with the rosemary sprigs and drop the extra frozen berries into the bottom.

Hi. Thanks for the invite Jazzy. I'm Tania from South West England, (Gloucestershire), love the photos you've been posting.

Oh Jazzy, thank you - not one but two Sammy photos!

I've not thought of him on All in the Family in ages, but I remember the episode now you all mention it.

Vit wrote: "Here I am..."

Rock us like a hurricane?

Hahaha Jim! I also thought of the Air Supply song, Here I am, the one that you love..

And oh, of course Cozy_Pug... I am listening to Sammy right now.

Welcome to the Show, Tania! I'm ever so pleased you are enjoying the photos.

Have a Bee's Knees!
The Bee’s Knees, along with the cat’s whiskers, entered the US lexicon in the 1920s. Both phrases are called into use to describe something of excellence.
The Bee’s Knees, a sweet, citrus cocktail, lives up to its moniker, and will no doubt leave you buzzing too.
This is one to sip when under the thrall of a dark and hazy speakeasy.

AN ABRIDGED, INEBRIATED HISTORY:
The Bee’s Knees is thought to have emerged during Prohibition era America, when bathtub gin was all the rage. Adding spoonfuls of honey to such bitter alcohol certainly would have helped to mask the harshness, and when mixed with the lemon would create a more appetising and sweet concoction. Honey wasn’t much of a fixture in the cocktail world at the time, but it provides warm, floral undertones that aren’t present in sugar and which create a complex maze of flavours when placed into a simple drink. One of the earliest references to the Bees Knees cocktail is found in 1948’s legendary cocktail book The Fine Art of Mixing Drink, by David Embury (printed at the bottom of this article). He said: “Early in the book I spoke in disparaging terms of the Bee’s Knees. This, however, was because as it originally came out during prohibition days it consisted of equal parts lemon juice, honey, and gin. If made as a variation of the standard Gin Sour, merely substituting honey for the sugar syrup is acceptable.” Fortunately the drink survived Embury’s criticism, and became widely popular. It is, after all, the bee’s knees. Although, we wonder if a version made with an Old Tom Gin would be called The Cat’s Whiskers? Try different honeys in this cocktail, as it will sway the drink’s profile hugely. One of our favourite types of honey to use is Borage Honey, which is almost gin clear in it’s own right, fresher to taste with a delicate floral note, perfect for a lighter Bees Knees and the ideal choice for an Embury recreation.

INGREDIENTS
1 serving
50 ml Gin
2 Teaspoons Honey
20 ml Fresh lemon juice
10 ml Fresh orange juice

DIRECTIONS
Add gin and honey to a shaker and stir to help the honey dissolve. Add the lemon and orange juice and top up with ice.
Shake well. Strain into a martini glass. Garnish with an orange zest twist.

DAVID EMBURY’S BEE’S KNEES:
25 ml Gin
25ml Lemon Juice
25ml Honey

Thanks for the invitation, Jazzy! I'm Kathy from Wisconsin, in the U.S. I'm enjoying the drink recipes and pictures.

Jazzy wrote: "Nice to see you here Nike!!
you asked, I do have a question and that is what the difference between this group and the ordinary Classics group will be?

Well the main difference is that this is me..."

Mmmm ... yummy! I'll ask my oldest son who's a fine dine bartender to make this very drink for me, it seems sooo delicious. Thank you xxx

Nike wrote: "Jazzy wrote: "Nice to see you here Nike!!
you asked, I do have a question and that is what the difference between this group and the ordinary Classics group will be?

Well the main difference is t..."

That's wonderful! Let us know how you like it and tell your son hello from us! xx

Welcome to the show Kathy! I am quite pleased for your kind words, I will have to get you a lovely cocktail
How about a nice Milk Punch?

Courtesy of The Complete Bartender: The Art of Mixing Cocktails, Punches, Egg Noggs, Smashes, Sangarees, Slings, Cobblers, the Fizz, Juleps, Flips, Toddys, Crustas, and All Plain and Fancy Drinks in the Most Approved Style (1834) - Albert Barnes

1 tbsp. sugar (Demerara is best)
4 oz. brandy
2 oz. dark or spiced rum
6 oz. milk
Nutmeg

Add first three ingredients to a cocktail shaker and stir to combine. Top with milk and cracked ice and shake vigorously. Strain into a rocks glass and top with grated nutmeg.

Jazzy wrote: "Welcome to the Show, Tania! I'm ever so pleased you are enjoying the photos.

Have a Bee's Knees!
The Bee’s Knees, along with the cat’s whiskers, entered the US lexicon in the 1920s. Both phrases ..."

Thanks Jazzy. I have cupboards groaning with honey at the moment. I've even had to make room in the broom cupboard for jars. Imagine the damage Winnie the Pooh could do. 😄 I'll give this a go.