Alhambra Royal $7
An ounce of cognac in hot chocolate with a squeeze of lime. 19th century.
Hot Scotch $7
The original hot toddy, as it was drunk in the US for most of the 19th century: demerara sugar, hot water with a generous pour of smoke giant Laphroaig.
Knickebein $10
As part of our ongoing R&D series, “let’s see how many people order THIS!” we present The Knickebein (crooked bone or leg). It seems to have been a creation of Bill “Cocktail” Boothby (1862-1930), a titan of the bar in San Francisco. This 1891 recipe calls for an egg yolk resting unbroken in the bottom of the glass along with equal parts cognac, yellow Chartreuse, Benedictine, and kummel. The drink is topped with sweetened egg white and dusted with cinnamon and Angostura bitters.
Regal Fizz $10
Martell VSOP cognac, Benedictine, lemon juice, a little sugar, and club soda, up. #63.
Rum Coconut Fizz $7
Light rum (Matusalem), Lopez coconut cream, lime juice, and club soda, up. #64.
Tom & Jerry $7 (top shelf $9)
So good we have to have it again. Cognac, rum, hot milk, with a batter of sweetened and spiced egg whites and yolks.
Whiskey Curacao Fizz $6.50
Bourbon, orange curacao, lemon juice, sugar, and club soda, up. #65.
Knickebein was created and first published in 1878 by Leo Engel at the Criterion Bar in London. Booth by did include it in a few of his books though.
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