Twentieth Century Cocktail
We’re drinking Champagne Cocktails tonight at midnight, people, but there’s no reason you can’t have one of these first, making a nod to the previous century while we attempt to hold out hope in our hearts that somehow someone can manage to pull the current one out of the toilet (Election Day could go a long way toward that lofty goal).
I spent the early part of Christmas Eve at The Swizzle Stick Bar at Café Adelaide, being attended to by the Queen of New Orleans Cocktails, Lu Brow, along with her excellent bartenders Mike, Kevin and Tommy. I began the evening with a most excellent Sazerac, continued with a most excellent Pegu Club (in which the teaspoon of lime juice came from two muddled lime half-wedges, which was a neat idea) and finally this one, which I was very pleasantly surprised to see on The Swizzle Stick’s spectacular cocktail menu (even better than the last time I was in, unsurprisingly, given that Lu is the Queen and Ti and Lally, proprietors of the restaurant, are The Cocktail Chicks). It’s a lovely, lovely drink, created in 1939 to commemorate Henry Dreyfus’ gorgeously designed locomotive that pulled the 20th Century Limited between New York and Chicago.
The Twentieth Century Cocktail
1-1/2 ounces gin.
3/4 ounce Lillet blanc.
3/4 ounce fresh lemon juice.
1/2 ounce white crème de cacao.
Shake with cracked ice for 10-12 seconds. Strain into a chilled cocktail glass. Garnish with a long lemon peel.
Is it too early to create a Twenty-First Century Cocktail?