Tales of the Cocktail Day 2: The Last Word and Old Bars of New York




9am
I’m fresh as a daisy but my colleagues are not. Breakfast at Slim Goodies Diner will fix them up–all the food in NOLS is salty and spicy. It helps you deal with the weather. And your hangover. I highly recommend the diner.

NOLA smells like puke in the morning, which is different than NYC, which smells like all he body fluids.
Also I want to move into every building in New Orleans.


  
10:30 am I’m at my first seminar, the stories behind the Harvey Wallbanger, The Last Word, and the Sazerac.

The Wallbanger was invented in LA in the 1950s and became popular when Galliano adapted it as to promote their liquor in America.
10:30 am I’m at my first seminar, the stories behind the Harvey Wallbanger, The Last Word, and the Sazerac.

The Wallbanger was invented in LA in the 1950s and became popular when Galliano adapted it as to promote their liquor in America.

  
 Can we talk about how perfect this orange peel is from my sample cocktail? They’re made by legions of cocktail apprentices, relative bartenders, who do this shit for free.
the story of the Last Word was told by the always charming St. John Frizell of Ft. Defiance in Red Hook Brooklyn. The last word, Frizell said, was like a secret handshake amongst bartenders, you kept it in your back pocket and pulled it out or when you needed it. It Personified the craft cocktail movement c 2005, because it was a drink from an old obscure source
Invented in Prohibition, it’s Tart and sparkly but also marschino and chartreuse–if you had these things behind your bar it said you were a serious mixologis (a decade ago).
Recipes for you!


 And cocktail historian Wondrich talked on the sazerac. It used to be made with cognac, but switched to rye whiskey both at NOLA became less French and more American, but also because of a fungus that killed a lot of French grapevines in the 19thc.
An 1843 article calls it “Un coup de canticlaire” or called by the vulgar name a cocktail.

An 1842 source says you can make it from Gin and sugar, rum and lemon, or peach brandy and honey.


 12:30 pm I went to a rating of “indie spirits.” Not only were their cocktails, and I had the best caprinha I’ve ever had, but at the bar you could literally point to what you wanted to try and they would pour it.


12:30 I’m at my second talk of the day, on nyc drinking history. David Wondrich mentions some of my fav NYC 19th c personalities.


10:31 PM I think I’ve really hit my stride.

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