Well, I apparently paid way too much for it, having embroiled myself in a bidding war on eBay and being too stubborn to back out, but I finally have a copy of Ted Saucier’s saucy 1951 cocktail book, Bottom’s Up! For those of you who don’t know the book, it’s a hefty thing, at a pound and a half, 270 pages, and a trim size of 10.25 by 7 inches. (Yes, I’ve worked in publishing, why do you ask?)
I mention the book’s (ahem) ample nature to point out that it’s a serious volume, with a lot of recipes and a bunch of really good ones, to boot. One thing I love most, though, is the index. Arranged, in part, by main ingredient, it’s very handy. Want a gin drink? Find the Gin subheading and eat your heart out. It is, unfortunately, not cross-referenced, so if a recipe has, say, gin and rum, but rum is the main ingredient, you won’t find it under Gin.
“Whazzawha? Recipe with gin and rum?” you sez? Well, yes. And it’s a good drink. Well balanced, with the rum and gin complementing each other rather than fighting. Saucier terms this drink the Baroque, but given the political season in the USA, I’m calling this, rather obviously, the Baroque Obama, although it’s the same recipe as appears in Saucier (although I’m converting his 1 part lime, 2 parts rum, etc. into ounces).
Courtesy, The Baroque Restaurant, New York City
- 1 part [3/4 oz.] fresh lime juice
- 1/2 t. sugar
- 2 parts [1-1/2 oz.] Jamaican rum
- 1 part [3/4 oz.] gin
- 1 dash maraschino
Technique: Shake lime juice and sugar well. Add rum and gin [and ice]. Shake well and serve in iced glass. [As you can see from the picture, I served ours up, in a cocktail glass.] Float maraschino. [No garnish.]
I’ve learned very little about Ted Saucier. It appears he was once the publicist for the Waldorf-Astoria hotel in Manhattan, and he lived from 1896 to 1970, but beyond that, I’ve learned nothing.
Except that I shouldn’t get excited and overbid on a cocktail book.
OH, I almost forgot! There’s another reason Saucier’s book is so well-loved. I’ll share that tomorrow.