The Pendennis Cocktail seems to have been a drink that was hardly known. Appearances in recipe books are few and far between, and when it did show up, there were variations on the recipe. Not much to talk about there. However, while the cocktail information was sparse, there seems to be a whole lot of different Pendennis drinks including a toddy, a mint julep, and even an eggnog. So, this Pendennis must be something important.
Join us as we discuss this almost completely forgotten cocktail. We also explore the Pendennis Club, where it got its name, and why we probably would not be asked to be members.
We also do a call back to the Old-Fashioned episode where the Pendennis Club made an appearance, and the Fish House Punch episode where we discussed similar types of social clubs. More clubs where we would probably not be asked to be members.
The Pegu Club Cocktail takes us all the way to Myanmar, to ask the question. What was the Pegu Club? And how did it get its own cocktail? The answer is…not 100% sure! We know it was a club for Brits who lived and had their holidays in Myanmar in the late 19th and early 20th centuries.
In this episode we try to piece together what the purpose of the club was, why the British were there (hint: it rhymes with mimperialism), and a very tiny slice of Myanmar’s long and rich history that led to the cocktail we discuss.
I’m going to go out on a limb here and say that the Palm Beach Special probably has something to do with Palm Beach. So pack your flip-flops, buckle up, and prepare to be sweaty, we’re headed to Florida!
Join us as we discuss the pioneering days of Florida, the wealth that made it a destination, how the situation with grapefruit juice in the 1940s might have made the Palm Beach Special fade away, as well as monkeys, pastel, people hiding, and a whole lot of swampiness.
The Mother-in-Law Cocktail is a tricky one to discuss. It is a family recipe out of New Orleans, and the ingredients are in great proportions to make it something you store in a bottle. This drink calls for New Orleans staple Peychaud’s Bitters, Angostura, Bitters, Amer Picon, Orange Curacao, simple syrup, maraschino liqueur, and Bourbon. Just short of every booze possible.
So, with nothing to go on as far a history of this cocktail we talk about, you guessed it, Mother-in-laws! Join us as we discuss the long-running mother-in-law jokes and stereotypes with roots in Vaudeville and the transition to other entertainment mediums, possibilities of where this trope might have originated, and whether there is any cultural truth behind overbearing mother-in-laws.
The recipe is:
1 tsp Peychaud's Bitters
1 tsp Angostura Bitters
1 tsp Amer Picon
0.5 oz orange curacao
0.5 oz simple syrup
0.5 oz maraschino
9 oz bourbon
We have done a number of episodes that have taken us into the realm of gross. Sometimes it is the ingredients, sometimes it is the backstory, sometimes it is because we are gross. The Monkey Gland is a special one because hits on all three!
Join us as we break down the why Harry MacElhone and not Frank Meier created this drink, how the drink was used as a defense in a trial, and how this drink was named after some very weird virility experiments involving, you guessed it, monkey glands.
The recipe is:
1 ½ ounces dry gin
1 ½ ounces orange juice
1 teaspoon grenadine
1 teaspoon absinthe
The Modernista, or as it is known originally, The Modern Cocktail, has recipe that appears to have all the flavors and all the booze. Just not all the flavors you might think go together with absinthe, scotch, orange bitters, lemon juice, and rum. It seems this is one cocktail that really was forgotten, starting in the 1910s and barely making it to the 1930s.
Join us as we take a look at what modern means, what was considered modern in the early 20th century and the term modern in advertising. We also get all philosophical with this one, discussing modernity and postmodernism.
You would expect the Millionaire Cocktail to be opulent, featuring the finest liquors, a white truffle garnish, served in a solid gold goblet, rimmed with caviar, and a $100 bill for a straw. Or it is all just a trick to get you to drink something that is hardly different than a hundred other cocktails so you can feel fancy.
This drink should have been fairly easy to research except for the fact that there were two different recipes running concurrently for the first half of the twentieth century. Not to mention other Millionaire drinks with different recipes popping up here and there to confuse matters. In this episode, we explore whether this was a coincidence or some lifting of recipes and alterations along the way. It might be that the researcher just got into the conspiracy theory juice again.
Join us as we explore the millionaires over time, why the path of the Millionaire Cocktail follows those bartenders who seemed to be extra fond of grenadine, and the life of bartender Jacques Straub.
1.5 oz dark rum
.75 oz peach brandy
.75 oz sloe gin
juice of one lime