Bibulo.us - We plead the 21st.

Engelhart's Three-Legged Cat

For the day after parties for which too much citrus was purchased or to clean out the fruit bowl the night before leaving on vacation.

4 oz citrus juice of three kinds: lemon, orange, lime.

2 oz cherry whiskey (e.g. that which our friend Adam Engelhart made & gave us some of as a nice present)

1 oz rich syrup (the Depaz Cane Syrup is lovely for this)

Healthy splash or more of soda water to taste

Stir to chill, pour over ice-packed chilled glass.

 

If made without the whiskey, it's a kitten, and a nice drink for the 14 year old niece enduring a dull holiday party. Garnish with a cherry.

Happy Mixology Monday XXXIII, everyone!

Bibulo.us Special Report: Bols Genever Launch Event

In an event this past Wednesday at the Haas-Lilienthal House in San Francisco, Dutch spirits company Lucas Bols launched Bols Genever, the company's first attempt in recent years to market genever outside the Netherlands.  For more about genever, we'll have an upcoming post on the spirit.

The event began in the basement of the house. As the attendees arrived, we were passed our first cocktail of the afternoon, a take-off on a Jerry Thomas recipe:

Improved Holland Gin Cocktail

2 shots of genever
3 dashes rich sugar syrup
2 dashes orange bitters
1 dash dry orange curacao liqueur

Shake; wet the rim of a coupe with a lemon slice and discard; spray, rim, and drop a lemon peel.

San Francisco bartending royalty were out in force: we spotted Jon Santer (Beretta), Neyah White (Nopa), Jackie Patterson (Zinnia), H Ehrmann (Elixir), Brian MacGregor (Jardiniere), Dominic Venegas (Bacar), Carlos Yturria (Bacar), Brooke Arthur (Range), Todd Smith (Beretta), and the lads from the Presidio Social Club.

We listened to brief presentations from Bols' Creative Director, Sandie van Doorne, and its CEO, Huub van Doorne. They talked about the growing consumer segment they expect this spirit to sell to: drinkers of artisanal cocktails looking for quality, authenticity, and a connection to the past. (I'm afraid they've got our number.)  The CEO held up his copy of The Art of the Bar, pointing out Jeff Hollinger's inscription: "San Francisco is eagerly awaiting the return of Bols Genever to its bars."

We were then served a delicious Collins:

2 shots of genever
1 shot lemon juice
1/2 shot rich sugar syrup

Shake; strain into a collins glass; fill with soda water; drop a lemon wedge.

David Wondrich was on hand to speak about the history of genever in America. Genever, or "Holland Gin," was a much more popular spirit than English gin in America in the 1800s, outselling it four-to-one. He noted that genever was one of the four base spirits around which Jerry Thomas wrote his 1862 "Bar-Tender's Guide," along with brandy, rum, and whisky. For decades, David said, American drinkers seeking genever have been screwed. But now, he said -- "Screwed no more."

Piet van Leijenhorst, Bols' master distiller, then described the process of making genever, and how it differs from gin. That subject is covered in greater detail in our genever post -- but van Leijenhorst had a lot more detail than we were used to on the distilling process. He focused on the five-day fermentation and triple-distillation of the maltwine -- the fermented corn, wheat, and rye that makes up 60% of the liquid in Bols Genever. The maltwine is mixed with a distillate of herbs and with a neutral grain spirit to make up the final product. Van Leijenhorst noted that the Bols Genever that was being launched worldwide was closely based on the formula that had been used in 1820, as recorded in a Bols formula book that he displayed.

We then went upstairs, where Tal Nadari, Bols' Market Manager (and a former Fabulous Shaker Boy) said a few words about integrating Bols Genever into cocktails. His suggestions were ably demonstrated by H, who made a Gin Old Fashioned. This was folowed by what we found to be a rather silly video of Hollywood celebrities receiving bottled of Bols Genever as gifts -- then by an hour or two of mixing and sipping with the assembled crowd.

It was a beautifully put together event in a beautiful house. We're very much looking forward to experimenting with the spirit -- which has a smooth mouth feel and a slightly sweet taste that's much more accessible than some of the "old socks in a bottle" genever we've enjoyed in the past.

What Shall We Drink? (1934)

What Shall We Drink?
by
Magnus Bredenbek

Photos of complete book from San Francisco Public Library collection.

19th Century Cocktails

[This post is Bibulo.us' first hosting of Mixology Monday]

In his book Cocktail: The Drinks Bible for the 21st Century Paul Harrington divides the history of cocktails into eras. Working from the current one, "Revival of American Drinking" (which began in 1990 according to Harrington), let's travel back in time now.

We go first through the Dark Age of American Drinking, a sickly sweet landscape stretching from 1989 back to through 1969. According to Harrington "the Lemon Drop and the Caesar constitute the era's only saving graces", but perhaps a future MxMo will care to challenge that assertion.

At least we get some respect for undisguised spirits as we hit 1968 and fly on through the Era of the Rat Pack to 1950 (since the Vesper dates from 1953, I consider the 1955 in Harrington's glossary definition of this era to be a typo). Our exotic drinking friends will raise their tiki mugs to us as we sail back from 1949 through the Years of Reform to the joyous popping of champagne corks and raucous new year's eve parties of 1934.

We whistle like smoke through speakeasies and continental parties as Prohibition keeps its grip on the years back to 1920. Then we reach the Old School of American Bartending, reigning over the years between 1897 and 1919, the flavors of which are represented with a fond look backward by the later publication The Old Waldorf-Astoria Bar Book.

Our time machine makes its main stop then in the Golden Age of American Drinking, from 1865 to 1900, over which towers the figure of Jerry Thomas, celebrated in David Wondrich's book Imbibe! It is from this time of the early cocktail manuals that we expect most of this MxMo's contributions to come, but pushing back the mists of time even farther we can also reach the Gothic Age of American Drinking, from 1775 to 1865, and it is here - or for those requiring evidence, 1806's first known appearance of the term "cocktail" - that mixology's story begins.

The posts linked below from MxMo's many participants provide a wide-ranging introduction to the cocktail pre-1900. Enjoy the journey!

[Since last month's MxMo had 49 participants, we'll put putting up this month's entries in 3 batches: early arrivals on Sunday night, most Monday night, and stragglers sometime later, provided they drift in before the end of September. As time permits we'll be adding tags & perhaps even illustrations.]

The first to ring the doorbell for the party was Stevi Deter of Two At The Most providing us a great start with the Plain, Fancy, and Improved Gin Cocktail. (Note to self: buy a bottle of genever).

Our next arrival is Jon Hughes of ednbrg with a very solid first MxMo showing as he likens the 19th century to a battle for cocktail survival and puts in a pitch for the underdog, the Daisy.

Next up, Mark Sexauer's Cocktail Blog keeps the gin theme going with the Gin Buck and a recipe for making your own ginger ale. Thanks for pushing us back toward the start of the 19th century with this one! (Also that's a lovely banner image on your site, Mark).

Well, the party got wild early with Beers in the Shower. Kevin Langmark brings us A Tale of Two Cocktails, an Applejack Sangaree and one of his own also using applejack, The Newjack. The gin barrier has been breached!

Tiare's here with A Mountain of Crushed Ice and both traditional and new Arrak Punch! Gorgeous photos, Tiare, as usual.

Those tiki folks never seem to travel alone, because here's Blair Reynolds of Trader Tiki with the Japanese Cocktail. Glad to see this one putting in an appearance! (Good use of Google's digitization efforts there, too, giving us the recipes in their original form!)

Doug Winship of The Pegu Blog demonstrates the truest devotion to MxMo - despite Hurricane Ike knocking out his power (in Ohio!) he got the post to us. Everyone, be thankful for all the good fortune life affords you, help out some folks in need, and then justly enjoy the Mint Julep, or perhaps two, one bourbon and one rye, to repeat Doug's rigorous research.

Cocktail virgin slut Frederic Yarm sauntered in next with the Improved Gin Cocktail. Frederic gets bonus cocktail geek badass points for house-made Boker's Bitters.

Chip and Andy's Universe surrounds us with the Bengal Cocktail, from Cakes & Ale by Edward Spencer and the great old days when there was still a hyphen in pine-apple.

Fred of The Mixology Lab keeps that exotic ingredient in play for the Prince of Wales' Cocktail and gives a pleasing history lesson in the process.

Darcy O'Neill of Art of Drink brings a different Bengal Cocktail to the board, which adds a star next to that note to self up there to buy genever.

We'll wind up part one of our MxMo roundup, The Early Birds, with our own contribution of an astounding concoction you've just got to try: Chocolate Cocktail.

Chris of Cocktailwelten checks in from Germany to start off round two of the MxMo fun and brings us the Improved Vermouth Cocktail, an ancestor of the Martinez. Choose your vermouth with care on this one; the usual Carpano Antica turns out not to be the choice you'll be happiest with.

Rumdood Matt Robold prompts a clarification of our terminology: 19th century cocktails are those known during the 19th century, i.e. invented no later than 1899. Therefore his Old New Orlean's Queen's Park Swizzle is perfectly appropriate.

Cocktailians.com's Vidiot presents with regal grace the Prince of Wales' Cocktail and with backstairs enthusiasm all the gossip that goes with it.

Meade Kincke lays us down with a good Curaçao Punch. That makes, unless we're seeing stars, the first appearance of Harry Johnson's New and Improved Bartender's Manual from 1882 this MxMo.

Oh gosh! Here's Jay Hepburn with something from The Only William's The Flowing Bowl: The Delicious Sour. That photo's so lovely you can almost smell the fruit.

T. Marshall Fawley III coaxed us into the Scofflaw's Den (does it really take much coaxing with this crowd?) for a White Lion and a Klondyke Cocktail. (Pssst, says Dinah, we asked exactly the same thing while mixing last night; a pony is 1oz, a jigger is 1.5oz, and a wine-glass is 2oz according to Professor Wondrich. Now can't you just picture those two little ponies hanging out in your wineglass?).

Thus fortified we can stroll up the street taking care of a little errand and then in the door of A Dash of Bitters where barman Michael Dietsch will show us how to do things in style with a Princeton Cocktail and a Bon Appetit. Lovely place that. A scholar and a gentleman Mr. Dietsch is... Oh! Beg your pardon. Didn't mean to barge into you there on the way out the door. In our cups?! The nerve, sir! We're sober as a judge. Two judges even.

Oh! Looka! In our cups! Yes, yes, please! What have you brought us, Chuck? Java Punch? Good work.

Say, Chuck, come along back with us to the Scofflaw's Den. SeanMike Whipkey's got the Fred Collins Fiz and the Widow's Kiss. What? No? All right, take a spoonful of curaçao and call us in the morning.

We're not quite sure how we got here but the barkeep has just handed us the Drink of the Week: Pisco Punch. We're San Franciscans too, so cheers to that!

Here's the Scribe of A Mixed Dram carrying a whole tray of mugs! Grab a drink, me hearties, and sing along! And it's all for me grog, me jolly jolly grog, all for me beer and tobacco! For I spent all me tin on the lassies drinkin' gin, now across the western ocean I must wander!

Oho! Here come a few more joining the party. We hope you know more drinking songs...

Lance Mayhew of Life on the Rocks takes us all the way back to 1806 for the Stone Fence. No dueling now, folks.

Ahhh, and the refreshing sight of a beautiful beverage! Here are Anita & Cameron of Married... with Dinner bringing us a Sherry Cobbler. (Sorry for the late addition to the roundup; some sort of problem with the trackbacks). Don't miss out on the other 19th century cocktails linked in their post.

And Erik Ellestad of Underhill Lounge brings us each a restorative Horse's Neck. Just the thing after all that grog.

***

Lunchtime! And thus time to continue our MxMo roundup. There are overnight arrivals plus some indications of more to come. As long as they make it before the end of September they're fair game here.

Tipsy Texan David Alan takes us to two sides of the globe with the East India Cocktail and the East Andes Cocktail. Great tour of recipe variations, David!

Chris Stanley performs An Exercise in Hospitality and shows us some Whisky Skin. Fast times & hot drinks indeed!

Jacob Grier sets everyone, himself included, straight on vermouth & the Martinez. we never thought of it quite this way before: "Sure, [vermouth] could be enjoyed on its own, but why not stiffen it up with a shot of gin or whiskey?" The Martini is perhaps not descended from improving the gin, but improving the vermouth.

Alabazam! It's Jamie Boudreau of Spirits and Cocktails appearing out of a cloud of (legitimate) excuses with a cure for what ails us. Good to have you back, sir.

***

Paul Clarke of the Cocktail Chronicles was apparently drowned out by some chortling somewhere, but we've found his post now and he's ready to broaden our palates with some nice absinthe and vermouth. A Vermouth Cocktail, Frappé à la Guillaume, and the Appetizer à l’Italienne, you're too good to us, Paul.

Whew. This MxMo hosting is fun but challenging! Please let us know in the comments if we missed your post. We'll do a latecomers roundup or two later.

Can't quite figure out how we missed Cocktailnerd Gabriel's post, but here is a belated Hendrick Cocktail. Sorry for the delay!

***

Saturday morning, er, afternoon and time for a few more folks to join us.

Keith Waldbauer demonstrates the advantage of Moving at the Speed of Life - whatever it may happen to be at a given point - by knowing what almost everyone else posted before putting up his and therefore selecting Fish House Punch as taking us into new territory.

Dr. Bamboo labors under the misapprehension that we had any doubts about his status as a fellow slacker. We are quite happy to float on down with a Mississippi Punch, especially if he brings the Bamboo Babe along with her excellent suggestions.

Steve & Paul of Cocktail Buzz claim to be bad boys purely on the grounds of being late for MxMo; really, darlings, that's hardly trying, now is it? Surely after a few Improved Gin Cocktails we'll all come up with something more scandalous. Good work bringing in 1855's The Mixicologist by C.F. Lawlor. (And thus a toast to Greg of Mud Puddle Books, apparently spending his Saturday wrestling with his Drupal installation. Someone mix up a Suffering Bastard for the poor fellow!)

Chocolate Cocktail

In the 1990s, cocktail menus were filled with chocolate cocktails: choco-tinis, Godiva confections, and so on.  And two "Chocolate Cocktail"s appeared in the Savoy Cocktail Book. But in the 1890s, another "chocolate cocktail" was sliding across the bar.

Except, it didn't have any chocolate in it.

Drinking chocolate was still a luxury, and we assume that cocoa powder was too expensive to use in mixed drinks. So bartenders came up with a creamy, frothy mix that looked a whole lot like drinking chocolate, and even tasted a bit like it.  In George J. Kappeler's 1895 book Modern American Drinks, the following recipe for the "Chocolate Cocktail" appears on page 34:

We used Delaforce ruby port, Angostura bitters, a whole local Rock Island brown egg, and ordinary superfine sugar (dissolved in a teaspoon of water before mixing).

The mouth-feel of the drink is a great deal like cool drinking chocolate. The closest point of reference is chocolate milk (or--and we mean this as a good thing--spiked Yoo-Hoo).  The sweet of the chocolate comes from the sugar; the bite comes from the bitters; and the fruit and wood flavors of chocolate in the port. It's not going to fool anyone, but for a 19th-century drinking public clamoring for the smooth feel of liquid chocolate, this would be just the thing.

I'm sure the choco-tini crowd will be clamoring for this drink: after all, there are fewer calories in a whole egg than in an ounce of Godiva chocolate liqueur.

Mixology Monday

This monthly online cocktail party is hosted by different sites each month, but you can always get the details at MixologyMonday.com.

Founded in April 2006 by Paul Clarke of The Cocktail Chronicles, MxMo has covered a wide range of topics from specific spirits (whisk(e)y, gin), liqueurs (pastis, creme de la creme) and other ingredients (mint, bitters) to more esoteric themes from "Farewell to Summer" to "Local Flavor". Here's the full list of past events.

Bibulo.us is getting into the fun with MxMo XXXI. Our chosen topic is "19th-century Cocktails" and we're looking forward to kickin' it old style with everyone.

Since the day of Mixology Monday always sneaks up on folks, we're opening up the comments early for you here. We'll be posting a big roundup on September 15th, so, as Paul so eloquently put it, start dusting off your crustas and pondering your cobblers and other old-school drinks!

Bonus points to anyone who can bring us early William "Cocktail" Boothby recipes, especially pre-1900 versions of the Ruby Cocktail.

"Under the Anheuser Bush" (1903)

"Under the Anheuser Bush"

Words by Andrew B. Sterling ; music by tin pan alley great Harry Von Tilzer (who also wrote "Only a Bird in a Gilded Cage" and whose younger brother Albert Von Tilzer wrote the music for "Take Me Out To The Ballgame").

Photos of complete sheet music from the San Francisco Public Library collection.

Talk about the shade of the sheltering palms,
Praise the bamboo tree and its wide spreading charms,
There's a little bush that grows right here in town,
You know its name, it has won such renown;
Often with my sweetheart just after the play
To this little place then my footsteps will stray,
If she hesitates when she looks at the sign,
Softly I whisper, "Now Sue don't decline."

(chorus)
Come, come, come and make eyes with me,
Under the Anheuser Bush
Come, come, drink some "Budwise" with me
Under the Anheuser Bush
Here the old German band,
Just let me hold your hand, Yah!
Do, do, come and have a stein or two,
Under the Anheuser Bush... Bush

Rave about the place where your swells go to dine,
Picture Sue and me with our sandwich and stein,
Underneath the bush where the good fellows meet,
Life seems worth living, our joy is complete;
If you're sad at heart, take a trip there tonight,
You'll forget your woe and your eyes will grow bright,
There you'll surely find me with my sweetheart Sue,
Come down this ev'ning I'll introduce you.

(repeat chorus)

"I'm on the water wagon now" (1903)

"I'm on the water wagon now"

Words by Paul West ; music by John W. Bratton

Photos of complete sheet music from the San Francisco Public Library collection. A copy of this work is also displayed at the Museum of the American Cocktail in New Orleans.

The moon was shining brightly as I rambled home one night;
The trees made shadows that appeared like streamlets to my sight.
I stepped across them lightly, so I would'nt wet my feet,
But finally I came to one that took up all the street.
I thought I'd have to swim it, so I started to undress,
When a cop cried, "Here, young feller, I'll take care of you I guess"
I started to explain, but he exclaimed, "Come off your perch!"
That ain't no pend, it's nothing but the shadow of a church!"

(chorus)
I'm on the water wagon now.
I never get a jag on now.
Just imagine if some women
Had come by when I was swimmin'!
But I'm on the water wagon now.

One night I met a college chum I had'nt seen for years.
We razzle-dazzled 'round the town, and gave the college cheers
Until the sun was shining; then for home we thought we'd start,
But to our great dismay we could'nt tell ourselves apart.
At last we went to his address - or mine - we did'nt know.
We pulled the bell, and waited for his wife - or mine - to show.
And when a voice called "Well, who's there?" we cried in accents dim,
"Your husband's here. Come down and see which one of us is him."

(chorus)
I'm on the water wagon now.
I never get my jag on now.
Now I spend my nights in slumber -
I know both my name and number,
For I'm on the water wagon now.

One time when I was wrestling with the mighty Demon Rum,
The James Preserves attacked me, I thought my time had come.
Pink elephants and purple snakes and green ones too, appeared,
The doctor came, and oh, I saw blue serpents in his beard,
At last they got the lady who charms snakes up at the zoo,
She cured me very quickly and she took the serpents too,
Which causes me embarrassment, because whenever now
I pay a visit to the zoo, the snakes all smile and bow.

(chorus)
But I'm on the water wagon now.
I never get a jag on now.
I'm improving in my habits,
No more snakes or purple rabbits,
For I'm on the water wagon now.

One night, I never shall forget - I thought I'd leave the crowd.
They propped me up against a fence and went off singing loud.
The universe was going round, and everything seemed wrong;
And I was glad I had that fence to help me get along.
I hugged the fence, began to walk; indeed it seemed a friend.
But finally I wondered if I'd ever reach the end.
I walked and walked till daylight, when to my dismay I found,
The fence enclosed a monument, and I'd been walking 'round.

(chorus)
I'm on the water wagon now.
I never get a jag on now.
No more ring-a-round-a-rosy,
Round a fence when sad and dozey;
For I'm on the water wagon now.

"The Glorious High Ball" (circa 1905)

"The Glorious High Ball"
words & music by
G. B. Brigham

Photos of complete sheet music from San Francisco Public Library collection.

Here's to the glorious high ball
that gives you strength and vim.
Here's to the scotch and rye,
fill the glass up to the brim.
Let jollity reign supremely
and drive away all care,
so fill up the bumper fully,
with the beverage fine and rare.

(chorus)
Drink the high ball at night fall,
be good fellows while you may,
for the morrow may bring sorrow
so be joyous and gay.
Shout the glories of good stories
while your heart brims full of fun.
Let the high ball make you merry.
Here's health to every one.

Cheer then to the high ball
let wit and humor flow.
See the sparkling mixture
bubble with a glow.
Then sing the song of glory.
Let mirth resound the air,
bring on the famous nectar.
Here's to fairest of the fair.

(repeat chorus)

Neyah White

It's the small decisions that make a truly great bartender. Sitting at the bar at Nopa I watched Neyah White make a basic order: a Sazerac and an Old Fashioned. Every choice - the glassware, the bitters, the whiskey (after inquiring "bourbon or rye for that  Old Fashioned?") - was spot on. It is the smallest choice, though, which shows the most skill and consideration. He built the Old Fashioned with care - no 'fruit salad' here - and then mixed the Sazerac, stirred it a properly long time for a lovely chill, and only then did he add two ideally sized ice cubes to the Old Fashioned. Perfect timing for two very different drinks, minimizing unwanted melt. Maybe it's obvious when you care, but so many don't. Neyah, and his staff, care.

Honored by the San Francisco Chronicle as one of the six Bay Area bartenders picked as 2008's Bar Stars, he is another bartender we admire for his careful use of ingredients and the creation of his own where appropriate. His knowledge of spirits is prodigious and appears to be ever-growing; nor is he loathe to share the wealth. Newcomers to cocktails and old experts can both benefit from a conversation with this cocktail ambassador.

Neyah is the bar manager at Nopa in San Francisco where he has built a strong reputation for great housemade bitters, tinctures and liqueurs used in exemplary drinks ranging from spirits-driven classics to kitchen-inspired local showcases. The Manhattan entry here on bibulo.us is graced by a picture of his Jerry Thomas style version of the drink, featuring his own recreation of Abbott's bitters.

Daniel Shoemaker

We knew we were in the right place the moment "house-made dry vermouth" passed his lips, but when it was followed by "and our take on Amer Picon" the deal was clinched. Our kind of bartender.

Daniel Shoemaker is a devotee of fine drink creation and understands the role that the flavor profile of the ingredients of the time play in forming the intended mood of a given cocktail. To achieve - or recreate - that particular effect, he chooses his ingredients with care, making his own as needed. On our visit to his bar in July 2008 we sampled house versions of orgeat, Amer Picon, falernum, dry vermouth, and Kina Lillet, as well as various bitters & tinctures.

A migrant to Portland from San Francisco, he is bringing his devotion to quality ingredients and classic experiences to the Pearl District in the carefully designed bar he founded with Ted Charak in 2007, the Teardrop Cocktail Lounge.

We also had the pleasure of Daniel's company at Tales of the Cocktail shortly after our visit, and, though we missed the thrilling competition, we were unsurprised to hear of his victory in Jeffery Morganthaler's first annual Swag Off, with his drink, the "Seat of the Pants". Video footage may be enjoyed in this episode of the Liquid Muse's Tales of the Cocktail report starting at the 3:44 mark.

It ain't the size of the ship...

We here at Bibulo.us frequently lament the movement toward excessively large cocktails. By the time one gets to the bottom of one of these nine-ounce monsters, the drink has inevitably reached room temperature and the drinker's blood alcohol content has inevitably reached "slushy."

And so it warmed our hearts to see that someone had supported our observations with data. A study to be published in September in a the journal Alcoholism: Clinical & Experimental Research shows that the total ethanol content of the average Northern California cocktail is 42% greater than a "standard drink".  (A "standard drink" is defined as 0.6 ounces of pure ethanol, which is found in about 1.5 ounces of spirits.)  The paper itself is hidden behind a pay wall, but a little math shows that the average cocktail has about 2.13 oz of 80-proof spirit in it -- so once you add that lemon juice to your lemon drop (doubling the volume) and shake it with ice (adding 25%), we're looking at almost five and a half ounces of liquid. So the average cocktail in the Bay Area must be served in a seven-ounce glass (so it doesn't slop over the side).

This finding jibes with our anecdotal evidence. While there are outliers on the properly-sized side (we've often had outstanding 3.5-oz drinks at Absinthe or Bix) and on the vat-of-booze side (but we go to Martuni's anyway), most drinks are, well, just a little bit too big.

As the study's authors point out, The Incredible Expanding Cocktail has more serious effects than inflicting lukewarm cocktails on an unsuspecting public. People have a hard time knowing how much they've had to drink when "a cocktail" at one establishment equals three cocktails at another. So if you don't regularly bring a graduated cylinder and a hydrometer along with you to the bar, take our advice: have another cocktail, and take the subway home.

Cocktails

This application is reason enough to choose an iPhone over its competitors. Over 1500 recipes in your pocket, from printed sources, with the sources cited, and variant recipes ordered by year (with age nicely indicated by the background color).

Cocktails is from the fine folks who brought us cocktaildb.com and takes that prodigious work in the direction it has been needing to go in order to be considered an authoritative reference.

If they had just taken their database and added the origin of each recipe, this application would definitely be worth $10, but they brought the design and functionality to a level far above the cocktaildb.com we're all familiar with and, indeed, above the average iPhone app.

If this is 1.0, we can't wait to see where they go with it next.

Key features: multiple ways to search (recipe name, ingredient, type, flavor, and a relatively small number of tags such as "apertif" or "egg"), the ability to mark favorites (which can then be searched separately), an elegant navigation mechanism, and a beautiful look & feel.

This would be great enough, but they've also added two ideal export functions which couldn't be better chosen: email this recipe and Twitter about this recipe.

If we'd been asked to describe our ideal cocktail-related application, they'd probably have hit in this initial release 80% of what would be on our high-priority list.

Recommended. You can get Cocktails for iPhone in the iTunes store. View a demo here.

(Screenshot borrowed from Jamie Boudreau who also praised this application highly).