Wallis Blue, Side Car, Vieux Carre, and Orange Blossom Cocktail
Wallis Blue Cocktail
1 small shot of Cointreau
1 large dry gin
1 lime—juice only
Mix in a shaker well supplied with pieces of ice. Shake. Strain into a cocktail glass, the rim of which should be rubbed with the lime pulp and dipped in sugar just before being filled and served.
When radio and newspapers blazoned to the world that the Duke of Windsor had concocted a new cocktail at Chateau de Cande, Monts, France, in honor of his marriage to the Lady from Baltimore, many recipes purporting to be "THE" one found their way into print—most of them impossible.
The former Edward VIII of England toasted his duchess-to-be in what proves to be a variation of the well-known and popular “Side Car” cocktail, with gin substituted for brandy. That the cocktail might match the eyes of his American bride and reflect her penchant for blue, vegetable dye was added to give the proper color. Truly a royal gesture.
The king who surrendered a throne for the woman he loved, mixed a delightful and well-balanced cocktail. You can do the same, if Cointreau is used. While there are a number of satisfactory domestic cordials of the distilled orange type, it is better to stick to the imported brand of M. Cointreau, of Angers, France. Do not substitute lemon juice for lime, and be sure you use a good brand of dry gin. The blue coloring matter isn’t absolutely necessary—but it looks pretty and matches Wally’s eyes. Setting the blue mixture on a green absorbent coaster will set off the cocktail even more!
Side Car Cocktail
1 large shot of cognac brandy
1 small shot of Cointreau
1 lime—juice only
Pour into a mixing glass with cracked ice and shake well. Strain from the shaker into a cocktail glass, chilled before serving. The imported French Cointreau will be found superior to domestic brands.
This is the Cointreau drink upon which the Duke of Windsor based the “Wallis Blue” cocktail he created at the prenuptial dinner for his bride.
Some prefer lemon when making a Side Car to the tangy flavor of lime. Others make it by using 1/3 each of brandy, Curacao, and lemon juice. Some substitute Triple Sec for the Cointreau. All are delicious. One thing to bear in mind when mixing and serving the Side Car is that it must be well stirred.
Therefore, never use cocktail glasses that have not been well chilled in advance.
Legend has it that this cocktail was created by accident. An innkeeper of France, confused and excited by news of damage to his side car, combined separate orders of cognac brandy, Cointreau and lemon juice all resting on separate beverage coasters into a single drink.
The mischance proved a bonanza, for the happy mixture found instant favor. Growing in popularity through the years, Side Car has now become the smart drink of two continents.
Vieux Carre Cocktail
½ teaspoon Benedictine
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 shot of rye whiskey
1/3 shot of cognac brandy
1/3 shot of Italian vermouth
The Benedictine is used as a base and also for sweetening the cocktail. Dash on the bitters, then add the rye, brandy, and vermouth. Put several lumps of ice in the bar glass. Stir. Twist a slice of lemon peel over the mixture. Drop in a slice of pineapple and a cherry if you wish and serve in mixing glass.
This is the cocktail that Walter Bergeron, head bartender of the Hotel Monteleone cocktail lounge, took special pride in mixing prior to serving on a vibrant cocktail coaster. He originated it, he once said, to do honor to the famed Vieux Carre, that part of New Orleans where the antique shops and the iron lace balconies give sightseers a glimpse into the romance of another day.
Orange Blossom
1 small shot of orange juice
2 small shots of dry gin
1 dash Peychaud bitters
This drink calls for a shaker. Allow plenty of ice lumps and be sure the mixture is well mixed before pouring into cocktail glasses previously chilled.
A simple drink to mix and simply grand to drink, especially on a hot day or a warm night. Some devotees of this cocktail prefer a ½ and ½ mixture of gin and orange juice, and some forego the delight of the dash of Peychaud bitters in favor of the addition of a little grenadine syrup or honey. Some make it by using 1/3 each of gin, Italian vermouth, and orange juice.
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