This website is dedicated to bars, bartenders, and the awesome science of mixology. 

I drink beer. Cheap beer. To me a cocktail is a shot to go with the beer. I came across copy of "The Ideal Bartender" written by some dude in 1917 and started to flick through the pages. The book was full of vintage cocktail recipes from the pre-prohibition era. Interesting stuff! I decided that it was time I became a sophisticated imbiber and learned a little about the art of mixology.

Now Mr. Bullock may have been the Master back in the day, but I've frequented enough sleazy taverns over the years to have picked up a few recipes myself. So, I'll be adding some of mine to the mix. You have to guess which is which!

You'll notice that the big four base ingredients in the vintage cocktails are brandy, gin, rum, and whiskey. Vodka is conspicuous by it's absence. Evidently Vodka was rarely consumed outside of Europe until the 1950's and didn't start to gain popularity in the USA until the 1970's. Also in short supply is Tequila. Qué lástima!

So, how do the vintage cocktail recipes stand up in the 21st century? Most of the ingredients are available at your local liquor store and supermarket so let's find out! Several recipes call for the addition of raw egg. Unless the alcohol in the other ingredients is guaranteed to kill any bacteria the raw egg components are probably not a good idea. What would be a suitable substitute? Your comments and suggestions are always welcome. 

Have fun and, as always, drink responsibly!