Short version: In 1860 the first Japanese diplomatic delegation to visit the U.S. was in New York, lodged not far from Jerry Thomas’ bar on Broadway. Thomas, America’s first celebrity barkeep and author of How to Mix Drinks or The Bon-Vivant’s Companion (1862), may have served this drink to the delegates. Like most ancient cocktail history [Wondrich will be the first to admit], the story is built on rickety inference and hopeful attempts to associate long-disconnected dots.
Anyhow, the Japanese Cocktail is one of a few drinks in that seminal text that’s easy to make from contemporary ingredients.
Any home bartender with a credit card quickly learns that you can look like a genius if you just buy the right stuff. So get yourself a bottle of Suze — rhymes with “booze” — and bask in the admiration.
Though it’s been imported into the U.S. since 2012, Suze is still a kind of secret handshake among cocktaileurs, spotted mostly on the upper shelves of bars that use different sizes of ice cubes. This complex and bitter liqueur has been made in France since 1889, the year the Moulin Rouge opened. Not a bad cultural landmark to share an anniversary with.
A classic that’s leave-it-on-the-kitchen-counter-when-the-host-isn’t-looking bad.
I’m generally no bellyacher. But in my blunderings through cocktail literature I just surfaced a real stinker, and feel compelled to sound an amicus alarm.
The decoction I refer to is the Algonquin cocktail, which shows up on diligent lists of American Classics — A sip of history! A brush with greatness! Etc. Etc. Etc.
The drink is named after the venerable New York hotel where a group of early 20th century literati famously assembled at the restaurant’s “Round Table.”
Most members of the “Vicious Circle” were hotshot columnists, critics, editors, and writers [Alexander Woollcott, Dorothy Parker, Harold Ross], with a few playwrights and, on a good day, Harpo Marx. Continue reading “The Algonquin: No Sirree!”