The Eye Opener, as the name states, is meant to get you back on your feet in the morning. Like many drinks with eggs in them, this is meant as a hangover drink. The yolk is meant to help coat your tummy, and of course the liquor is for your classic hair of the dog. The Lommebogen recipe is unlike any others I've seen. It is quite different from the Savoy and Café Royal books, as well as the modern version, most notably due to using cognac instead of rum, and adding lemon juice.
Over the last few months, I've been working through various leadership resources in an effort to learn more about being a better manager through leading instead of managing. I've been in a couple of courses that had me dive into myself first. Knowing who you are, and what motivates you, has a huge impact on how you approach others and the problems before you. It's been an interesting journey, and in some ways raised more questions for me to tackle.
One thing to be clear about is that the East India cocktail is very different from the East Indian (note the final "n"). Both of them appear in the Savoy book, but only the East India is in Lommebogen. (For the curious, the East Indian is half each French vermouth and sherry, with orange bitters.) The big "controversy" with the East India is in the details of the sweetener.
Dubonnet is an herbal fortified wine, similar to vermouth. Vermouths traditionally have wormwood to provide the main herbal and bitter component (although not as much now), whereas Dubonnet is a brand name of a quinquina, where the major flavor is cinchona bark. Cinchona provides quinine, which gives tonic water its bitterness as well. (There is a third category of "bitter" fortified wines, called americano, which uses gentian root for bitterness. They are often considered a sub-class of quinquina, as they will often have both cinchona and gentian root.
This recipe doesn't exactly match up between the three books. Lommebogen has Doctor Special, while Cafe Royal and Savoy have Doctor, without the "Special." They are obviously closely related though because they both use an ingredient called Swedish Punch (also called Caloric Punch), so I went ahead and added it to my list. Looks like the "special" part is adding gin. I can't argue with that.
Not to be confused with the Old Cuban cocktail, this is another hard one to google for properly. The Savoy has two recipes again, and the #1 is what has come down the line to modern times, with rum as the base liquor. The Savoy Cuban #2, and the other two books all have the Cuban with brandy as the base liquor though. I'd love to know more of the back story on cognac in a Cuban, since the rum seems more logical from the name. Perhaps more digging in the future will uncover more of its history.
The accepted story behind the name of this one is that it was made in honor of the UK's King Edward VII at the turn of the 20th century. It uses sherry, which I don't often mix with. Sherry is a fortified wine, so while fortified, and therefor having more backbone than a regular wine, it is still a wine, and that means that you have to use it rather quickly before the flavor goes off. Fino sherries, the driest, lightest and most delicate, are particularly short-lived.
The Coffee cocktail got its name from the way it looks, and not from having coffee in it, or tasting like coffee. In my last post, for the Clover Club, I talked a bit about eggs, and here's another one. Though this time we're using an egg yolk. This is a lot rarer in the cocktail recipes I see today. Egg whites are all over the place, and whole eggs are next, with egg yolk being seen the least. Apparently this recipe in Jerry Thomas' book, from back from the 1800s, has a whole egg. Either way this is still a nice, if sweet, cocktail.
The Clover Club is a great cocktail. It apparently was one of the classics from before prohibition, but it didn't survive beyond it very well. In 1934, Esquire magazine called it a drink “for pansies." That said, it is still found in all three of my 1930s cocktail books. People may have sneered at it, but it managed to hang in there. Everyone today assumes that it was the pink color that just couldn't be handled by real men. At any rate it's making a bit of a comeback now, and it really is a lovely drink in the sour family.
I quite like champagne. Growing up we only had champagne a few times, and my mom was very particular about what was acceptable champagne. The real stuff—not Prosecco or Crémant. And Brut. She was big on dry champagne. Anyway, I have to say that getting a bubbly cocktail sounds fun, and while I know it is popular to use champagne for bubbles, it always struck me as a job for cheap, sweet champagne. The stuff you wouldn't drink right out.