Bartender's Coerner: Early American cocktail Part 7
Bartender’s Corner
by Dr. Ron A. Ñejo
When studying the history of a country, some scholars undoubtedly head to the libraries, to read and re-read manuscripts of yesteryear. I, on the other hand, prefer to start by exploring the culinary and mixological legacy of the bygone eras: I head to the bars and pubs!
Early colonial America was a constantly changing landscape. The recipes for their contemporary cookery and drinkery are a window into that time. Join me as I journey through the best of what has survived, as I explore the drinks that forged and survived the growth of the American nation.
-Dr. Ron A. Ñejo
Early American Rum Cocktails #7: Black Stripe
(From Jerry Thomas’ Bartenders Guide: How To Mix Drinks,1862)
Black Stripe
1 Wine-glass of Santa Cruz Rum
1 Table -spoonful of Grade A Molasses (do NOT use blackstrap or a grade other than A)
Directions
This drink can either be made in summer or winter: if in the former season, mix in 1 table -spoonful of water and cool with shaved ice; if in the latter, fill up the tumbler with boiling water. Grate a little nutmeg on top.