Was kann es besseres geben als einen an Weihnachten erinnernden Cocktail mit kanadischem Whiskey, der aber durchaus das ganze Jahr hindurch mundet?
40 ml James E. Pepper 1776 Rye Whiskey 30 ml Morrand Kirsch 10 ml Tempus Fugit Crème de Cacao 1 Dash Angostura Bitters
Zubereitung: Gerührt. Optional mit Kirsche garniert.
Durchsucht man das Internet nach dem „Cherry Blossom“, findet man zahlreiche verschiedene Drinks. Der Name ist also leider nicht eindeutig. Die von uns vorgestellte Version stammt von Jamie Boudreau, aus dem „Canon“ in Seattle. Er berichtet, daß er zu diesem herbstlichen Drink durch seine Kindheitserinnerungen inspiriert wurde. Höhepunkt der Weihnachtstage war für ihn eine kanadische Weihnachts-Leckerei: die großen schokoladenüberzogenen Maraschino-Kirschen.
Rezepte
2016 Jamie Boudreau & James O. Fraioli: The Canon Cocktail Book. Seite 80. Cherry Blossom: 1 1/4 ounces bonded rye; 3/4 ounce Kirsch; 1/4 ounce Tempus Fugit Crème de Cacao; 1 dash Angostura bitters; garnish: cherry.
Historische Rezepte
Für den historisch interessierten Leser stellen wir im Folgenden eine Liste der von uns gefundenen „Cherry Blossoms“ zusammen. Sie entsprechen jedoch alle nicht dem hier vorgestellten Drink.
1910 Anonymus: 101 Drinks and How to Mix Them. Cherry Blossom.
Don’t neglect to serve at least one round of Cherry Blossoms. There’s a reason. White of one egg raspberry syrup and Same quantity of dry Gin orange juice Three dashes each of Shake well with fine ice
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 17. Cherry Blossom Cocktail.
1/2 Cherry Brandy, 1/4 Brandy, dash of lemon juice, dash of Curaçao, dash of Grenadine. Shake and strain.
1927 Anonymus: El arte de hacer un cocktail. Seite 20. Cherry Blossom (Flor de Cerezo).
Vasito de Sloe Gin. Poquito de jugo de naranja. Cucharadita de azúcar. Bátase y sírvase.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 46. La fleur de cerisier. Cherry Blossom.
Dans le gobelet à moitié rempli de glace en mor- ceaux, mettre une grande cuillerée de curaçao sec, une grande cuillerée de jus de citron, une grande cuillerée de grenadine, deux verres et demi de cherry-brandy et trois de cognac. Frapper à fond et servir très froid.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 36. Cherry Blossom.
Served in a claret glass, the white of one egg and about the same quantity of dry gin were shaken with three dashes each of rasp- berry syrup and orange juice.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 27. Cherry Blossom.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 50 und 146. Cherry Blossom Cocktail.
(Mr. Tao’s Formula) Dash of Maraschino, 1/3 Canadian Club Whisky, 1/3 Cherry Brandy, 1/3 Italian Vermouth.
1933 Anonymus: The Bartender’s Friend. Seite 58. Cherry Blossom Cocktail.
Gin Into a mixer put white of one egg, 4 Cherry dashes raspberry syrup, 2 dashes lemon Raspberry Syrup juice, 1 jigger of gin, and fill with ice. Lemon Juice Shake and strain. Insert a cherry. White of Egg Serve. Ice
1933 Harry Craddock: The Savoy Cocktail Book. Seite 45. Cherry Blossom Cocktail.
(6 people) To a glass half full of cracked ice add a tablespoonful of dry Curaçao, one of Lemon Juice, one of Grenadine, 2 1⁄2 glasses of Cherry Brandy and 2 of Brandy. Shake thoroughly and serve very cold.
1934 A. T. Neirath: Rund um die Bar. Seite 165. Cherry-Blossom-Cocktail.
2 D. [Dash] Curaçao, orange 3 D. [Dash] Grenadine 3 D. [Dash] Zitronensaft 1/3 Cherry-Brandy 1/3 Weinbrand Sch-.B. [Schüttelbecher] K. [Kirsche] Z. [Zitronenspirale]
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 46. Cherry Blossom Cocktail.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 157. Cherry Blossom Cocktail.
2 1/2 Glasses Cherry Brandy 2 Glasses Brandy 1/2 Glass Cracked Ice 1 Tablespoonful Dry Curagao 1 Tablespoonful Lemon Juice 1 Tablespoonful Grenadine Shake thoroughly and serve very cold. Use glass number 1
1935 Leo Cotton: Old Mr. Boston. Seite 33. Cherry Blossom Cocktail.
1/2 Old Mr. Boston Cherry Nectar 1/2 Old Mr. Boston Apricot Nec- tar 1 Dash Curacao 1 Dash Lemon Juice 1 Dash Grenadine Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 30. Cherry Blossom Cocktail.
2 oz. Cherry Brandy 2 oz. Brandy 4 dashes lemon juice 4 dashes Curacao 8 dashes Grenadine Ice, 40 shakes, strain into cocktail glass.
1937 John R. Iverson: Liquid Gems. Seite 39. Cherry Blossom Cocktail.
Shaker—ice 1 oz. Cherry Brandy 1/2 oz. Apricot Brandy Dash Curacao Dash Grenadine Two or three drops lemon juice Shake, strain and serve in cocktail glass. No decoration. Observations This is a really nice one. It is considered sweet, but has both power and body. Its palatability gives it its prime characteristic, and has made it a great favorite with the ladies. When ordering this one for your girl friend, you can’t go wrong.
1938 Bud Caroll: Popular Drinks of Today. Seite 11. Cherry Blossom.
2/3 Cherry Brandy 1/3 Brandy 1 dash lemon juice 1 dash Grenadine 1 dash Dry Gin shake well
1948 Trader Vic: Bartender’s Guide. Seite 67. Cherry Blossom Cocktail.
3/4 oz. cognac 1/2 tsp. curaçao 3/4 oz. cherry brandy 1/2 tsp. grenadine . 1/2 tsp. lemon juice Shake with cracked ice; strain into chilled cocktail glass.
1947 A. Vermeys: Cocktails. Seite 31. Cherry Blossom (La Fleur de Cerisier).
1/2 Cognac; 1/2 Cherry Brandy; 1 trait de Curaçao sec 1 trait de Grenadine 1 trait de jus de citron.
1947 Pedro Chicote: Cocktails mundiales. Seite 138. Cherry Blossom-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de curaçao. Unas gotas de granadina. Una cucharada pequeña de jugo de limón. 3/4 de Cherry Brandy. 1/4 de coñac español. Agítese muy bien y sírvase en copa de cocktail.
1948 Trader Vic: Bartender’s Guide. Seite 113. Cherry Blossom Cocktail.
1 oz. gin 2 dashes orange bitters 2 dashes raspberry syrup 1 egg white Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 33. Cherry Blossom Cocktail.
1 Cuiller Curaçao Blanc – 1 Cuiller Sirop Grenadine – 1 Cuiller Jus Citron – 1/2 Cognac – 1/2 Cherry Brandy – Frapper au, shaker et passer dans un verre à cocktail ; avant de servir, ajouter une cerise.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 329. Cherry-Blossom-Cocktail.
3 d. Curaçao-Orange , 3 d. Grenadine, 1/3 Orangensaft, 1/3 Cherry-Brandy und 1/3 Cognac. Schütteln. Kirsche ins Glas.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 97. Cherry Blossom.
1/2 tsp. Curacao 1/2 tsp. Lemon Juice 1/2 tsp Grenadine 1/2 jigger Cherry Brandy . 1/2 jigger Cognac Shake with cracked ice and strain.
1952 Charles: The Cocktail Bar. Seite 46. Cherry Blossom Cocktail.
1 dash of grenadine, 1 dash of Curaçao, 1 dash of fresh lemon juice, 1/4 gill of cherry brandy, 1/4 gill of brandy. Use the shaker. Serve very cold.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Cherry Blossom.
3/5 Cherry Brandy. 2/5 Brandy. 1 Dash Fresh Lemon Juice. 1 Dash Grenadine. 1 Dash Curacao. Shake well and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 231. Cherry Blossom.
1 part Curaçao & Grenadine, half & half 2 parts Lemon Juice 3 parts Cognac 5 parts Kirsch Shake with cracked ice. Decorate with a cherry.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 30. Cherry Blossom Cocktail.
1 oz. Cherry Flavored Brandy 1 oz. Brandy 1/4 Teaspoon Curacao 1/4 Teaspoon Lemon Juice 1/4 teaspoon Grenadine Shake well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 44. Cherry Blossom Cocktail.
1 oz. Old Mr. Boston Wild Cherry Flavored Brandy 1 oz. Old Mr. Boston California Brandy 1/4 Teaspoon Old Mr. Boston Curacao 1/4 Teaspoon Lemon Juice 1/4 Teaspoon Grenadine Shake well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 53. Cherry Blossom Cocktail.
Un trait Grenadine Le jus d’une demi-orange 1/4 Cointreau 1/2 Cherry liqueur 1/4 Cognac.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Cherry Blossom.
3/5 Cherry Brandy. 2/5 Brandy. 1 Dash Fresh Lemon Juice. 1 Dash Grenadine. 1 Dash Curacao. Shake well and Strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 19. Cherry Blossom (for 6).
5 Jiggers Brandy 4 Jiggers Cherry Brandy 1 Tablespoon Curaçao 1 Tablespoon Lemon Juice 1 Tablespoon Grenadine Shake thoroughly with shaved ice and strain into glasses.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 32. Cherry Blossom.
Shaker, glace 1/2 Cognac 1/2 Cherry Brandy 1 trait Curaçao 1 trait Grenadine 1 trait jus de citron frais Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 57. Cherry Blossom.
3/5 Cherry Brandy. 2/5 Brandy. 1 Dash Fresh Lemon Juice. 1 Dash Grenadine. 1 Dash Curacao. Shake well and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 33. Cherry blossom.
1965 Harry Schraemli: Manuel du bar. Seite 382. Cherry Blossom Cocktail.
3 dashes curaçao-orange, 3 dashes grenadine, 1/3 jus d’orange, 1/3 cherry-brandy et 1/3 cognac. Agiter. Cerise dans le verre.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 25. Cherry Blossom Cocktail #1.
1 1/2 ounces cherry brandy 3 dashes lemon juice 1 ounce brandy 3 dashes grenadine 3 dashes curaçao Shake with cracked ice. Strain into cocktail glass. Another version of this popular cocktail with sloe gin as the base ingredient is in the cordial cocktail section.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 29. Cherry Blossom Cocktail #2.
1 1/2 ounces sloe gin 1/4 ounce lemon juice 1/2 ounce orange juice 1/4 ounce maraschino cherry juice Shake with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 68. Cherry Blossom Cocktail.
Shaker. 3 d [dash] curaçao-orange, 3 d [dash] grena- dine, 1/3 jus d’orange, 1/3 cherry-brandy, 1/3 cognac. Cerise.
1972 Leo Cotton: Old Mr. Boston. Seite 23. Cherry Blossom Cocktail.
1 oz. Old Mr. Boston Wild Cherry Flavored Brandy 1 oz. Old Mr. Boston Five Star Brandy 1/4 Teaspoon Curacao 1/4 Teaspoon Lemon Juice 1/4 Teaspoon Grenadine Shake well with cracked ice and strain into 3 oz. cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 45. Cherry Blossom Cocktail.
To a glass half full of cracked ice add a tablespoonful of dry Curacao, one of Lemon Juice, one of Grenadine, 2 1/2 glasses of Cherry Brandy and 2 of Brandy. Shake thoroughly and sérve very cold.
1977 Stan Jones: Jones‘ Complete Barguide. Seite 251. Cherry Blossom.
Cocktail Glass Shake 1 oz cherry flavored brandy 3/4 oz brandy 3/4 oz lemon juice 1/4 oz grenadine 1/4 oz orange curaçao
40 ml James E. Pepper 1776 Rye Whiskey
30 ml Morrand Kirsch
10 ml Tempus Fugit Crème de Cacao
1 Dash Angostura Bitters
Zubereitung: Gerührt. Optional mit Kirsche garniert.
Durchsucht man das Internet nach dem „Cherry Blossom“, findet man zahlreiche verschiedene Drinks. Der Name ist also leider nicht eindeutig. Die von uns vorgestellte Version stammt von Jamie Boudreau, aus dem „Canon“ in Seattle. Er berichtet, daß er zu diesem herbstlichen Drink durch seine Kindheitserinnerungen inspiriert wurde. Höhepunkt der Weihnachtstage war für ihn eine kanadische Weihnachts-Leckerei: die großen schokoladenüberzogenen Maraschino-Kirschen.
Rezepte
2016 Jamie Boudreau & James O. Fraioli: The Canon Cocktail Book. Seite 80. Cherry Blossom: 1 1/4 ounces bonded rye; 3/4 ounce Kirsch; 1/4 ounce Tempus Fugit Crème de Cacao; 1 dash Angostura bitters; garnish: cherry.
Historische Rezepte
Für den historisch interessierten Leser stellen wir im Folgenden eine Liste der von uns gefundenen „Cherry Blossoms“ zusammen. Sie entsprechen jedoch alle nicht dem hier vorgestellten Drink.
1910 Anonymus: 101 Drinks and How to Mix Them. Cherry Blossom.
Don’t neglect to serve at least one round of
Cherry Blossoms. There’s a reason.
White of one egg raspberry syrup and
Same quantity of dry Gin orange juice
Three dashes each of Shake well with fine ice
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 17. Cherry Blossom Cocktail.
1/2 Cherry Brandy, 1/4 Brandy, dash of lemon
juice, dash of Curaçao, dash of Grenadine.
Shake and strain.
1927 Anonymus: El arte de hacer un cocktail. Seite 20. Cherry Blossom (Flor de Cerezo).
Vasito de Sloe Gin.
Poquito de jugo de naranja.
Cucharadita de azúcar.
Bátase y sírvase.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 46. La fleur de cerisier. Cherry Blossom.
Dans le gobelet à moitié rempli de glace en mor-
ceaux, mettre une grande cuillerée de curaçao sec, une
grande cuillerée de jus de citron, une grande cuillerée
de grenadine, deux verres et demi de cherry-brandy et
trois de cognac. Frapper à fond et servir très froid.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 36. Cherry Blossom.
Served in a claret glass, the white of one egg and about
the same quantity of dry gin were shaken with three dashes each of rasp-
berry syrup and orange juice.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 27. Cherry Blossom.
Gin . . . . . . . . . . . . . . 3/4 jigger Orange . . . . . . . . 2 dashes
Raspberry . . . . . . . 2 dashes Egg . . . . . . . . . . . . 1/2 of white
. Nutmeg . . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 50 und 146. Cherry Blossom Cocktail.
(Mr. Tao’s Formula)
Dash of Maraschino,
1/3 Canadian Club Whisky,
1/3 Cherry Brandy,
1/3 Italian Vermouth.
1933 Anonymus: The Bartender’s Friend. Seite 58. Cherry Blossom Cocktail.
Gin Into a mixer put white of one egg, 4
Cherry dashes raspberry syrup, 2 dashes lemon
Raspberry Syrup juice, 1 jigger of gin, and fill with ice.
Lemon Juice Shake and strain. Insert a cherry.
White of Egg Serve.
Ice
1933 Harry Craddock: The Savoy Cocktail Book. Seite 45. Cherry Blossom Cocktail.
(6 people)
To a glass half full of cracked
ice add a tablespoonful of
dry Curaçao, one of Lemon
Juice, one of Grenadine, 2 1⁄2
glasses of Cherry Brandy and
2 of Brandy. Shake thoroughly
and serve very cold.
1934 A. T. Neirath: Rund um die Bar. Seite 165. Cherry-Blossom-Cocktail.
2 D. [Dash] Curaçao, orange
3 D. [Dash] Grenadine
3 D. [Dash] Zitronensaft
1/3 Cherry-Brandy
1/3 Weinbrand
Sch-.B. [Schüttelbecher] K. [Kirsche] Z. [Zitronenspirale]
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 46. Cherry Blossom Cocktail.
3 Cherry Brandy
2 Brandy
Lemon Juice, 4 Dashes
Curacao, 4 Dashes
Grenadine, 3 Dashes
Ice. – 45 Shakes. Strain and serve.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 157. Cherry Blossom Cocktail.
2 1/2 Glasses Cherry Brandy
2 Glasses Brandy
1/2 Glass Cracked Ice
1 Tablespoonful Dry Curagao
1 Tablespoonful Lemon Juice
1 Tablespoonful Grenadine
Shake thoroughly and serve very cold.
Use glass number 1
1935 Leo Cotton: Old Mr. Boston. Seite 33. Cherry Blossom Cocktail.
1/2 Old Mr. Boston Cherry Nectar
1/2 Old Mr. Boston Apricot Nec-
tar
1 Dash Curacao
1 Dash Lemon Juice
1 Dash Grenadine
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 30. Cherry Blossom Cocktail.
2 oz. Cherry Brandy
2 oz. Brandy
4 dashes lemon juice
4 dashes Curacao
8 dashes Grenadine
Ice, 40 shakes, strain into cocktail glass.
1937 John R. Iverson: Liquid Gems. Seite 39. Cherry Blossom Cocktail.
Shaker—ice
1 oz. Cherry Brandy
1/2 oz. Apricot Brandy
Dash Curacao
Dash Grenadine
Two or three drops lemon juice
Shake, strain and serve in cocktail
glass.
No decoration.
Observations
This is a really nice one. It is considered sweet,
but has both power and body. Its palatability gives
it its prime characteristic, and has made it a great
favorite with the ladies. When ordering this one
for your girl friend, you can’t go wrong.
1938 Bud Caroll: Popular Drinks of Today. Seite 11. Cherry Blossom.
Gin . . . . . . . . . . . . . . . 1/4 jigger Orange Juice . . . . 2 dashes
Cherry Wine . . . . . . . 3/4 jigger Egg . . . . . . . . . . . . 1/2 of white
Raspberry . . . . . . . . . . 2 dashes Nutmeg . . . . . . . .to taste
Shake well with ice, strain into chilled cocktail glass.
Grate nutmeg over and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 104. Cherry Blossom Cocktail – No. 1.
3/4 jigger Dry Gin
2 dashes Raspberry
2 dashes Orange Bitters
1/2 white of one Egg
Shake well
Strain into Cocktail Glass
Grate Nutmeg over top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 104. Cherry Blossom Cocktail – No. 2.
(6 People)
1 tablespoon Curacao
1 tablespoon Lemon Juice
1 tablespoon Grenadine
2 1/2 jiggers Cherry Brandy
2 jiggers Cognac Brandy
Shake well
Serve very cold
1940 Charles: The Cocktail Book. Seite 46. Cherry Blossom Cocktail.
1 dash of grenadine,
1 dash of Curaçao,
1 dash of fresh lemon juice,
1/4 gill of cherry brandy,
1/4 gill of brandy.
Use the shaker. Serve very cold.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 77. Cherry Blossom Cocktail.
1 ounce Cherry Brandy
1 ounce Brandy
1 teaspoon Curaçao
1/4 teaspoon Lemon Juice
1/4 teaspoon Grenadine
Shake well with cracked ice.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 46. Cherry Blossom Cocktail.
3 Cherry Brandy
2 Brandy
Lemon Juice, 4 Dashes
Curacao, 4 Dashes
Grenadine, 3 Dashes
Ice. — 45 Shakes. Strain and serve.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 36. Cherry-Blossom.
2/3 Cherry Brandy
1/3 Brandy
1 Spritzer Zitronensaft
1 Spritzer Grenadine
1 Spritzer Dry Gin
gut schütteln
2/3 Cherry Brandy
1/3 Brandy
1 dash lemon juice
1 dash Grenadine
1 dash Dry Gin
shake well
1948 Trader Vic: Bartender’s Guide. Seite 67. Cherry Blossom Cocktail.
3/4 oz. cognac 1/2 tsp. curaçao
3/4 oz. cherry brandy 1/2 tsp. grenadine
. 1/2 tsp. lemon juice
Shake with cracked ice; strain into chilled cocktail glass.
1947 A. Vermeys: Cocktails. Seite 31. Cherry Blossom (La Fleur de Cerisier).
1/2 Cognac; 1/2 Cherry Brandy; 1 trait de
Curaçao sec 1 trait de Grenadine 1 trait de
jus de citron.
1947 Pedro Chicote: Cocktails mundiales. Seite 138. Cherry Blossom-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de curaçao.
Unas gotas de granadina.
Una cucharada pequeña de jugo de limón.
3/4 de Cherry Brandy.
1/4 de coñac español.
Agítese muy bien y sírvase en copa de cocktail.
1948 Trader Vic: Bartender’s Guide. Seite 113. Cherry Blossom Cocktail.
1 oz. gin 2 dashes orange bitters
2 dashes raspberry syrup 1 egg white
Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 33. Cherry Blossom Cocktail.
1 Cuiller Curaçao Blanc –
1 Cuiller Sirop Grenadine –
1 Cuiller Jus Citron –
1/2 Cognac –
1/2 Cherry Brandy –
Frapper au, shaker et passer dans
un verre à cocktail ; avant de servir,
ajouter une cerise.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 329. Cherry-Blossom-Cocktail.
3 d. Curaçao-Orange , 3 d. Grenadine, 1/3 Orangensaft,
1/3 Cherry-Brandy und 1/3 Cognac. Schütteln. Kirsche
ins Glas.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 97. Cherry Blossom.
1/2 tsp. Curacao 1/2 tsp. Lemon Juice
1/2 tsp Grenadine 1/2 jigger Cherry Brandy
. 1/2 jigger Cognac
Shake with cracked ice and strain.
1952 Charles: The Cocktail Bar. Seite 46. Cherry Blossom Cocktail.
1 dash of grenadine,
1 dash of Curaçao,
1 dash of fresh lemon juice,
1/4 gill of cherry brandy,
1/4 gill of brandy.
Use the shaker. Serve very cold.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Cherry Blossom.
3/5 Cherry Brandy.
2/5 Brandy.
1 Dash Fresh Lemon Juice.
1 Dash Grenadine.
1 Dash Curacao.
Shake well and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 231. Cherry Blossom.
1 part Curaçao & Grenadine, half &
half
2 parts Lemon Juice
3 parts Cognac
5 parts Kirsch
Shake with cracked ice. Decorate with a cherry.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 30. Cherry Blossom Cocktail.
1 oz. Cherry Flavored Brandy
1 oz. Brandy
1/4 Teaspoon Curacao
1/4 Teaspoon Lemon Juice
1/4 teaspoon Grenadine
Shake well with cracked Ice and strain into 3 oz.
Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 44. Cherry Blossom Cocktail.
1 oz. Old Mr. Boston Wild Cherry
Flavored Brandy
1 oz. Old Mr. Boston California
Brandy
1/4 Teaspoon Old Mr. Boston
Curacao
1/4 Teaspoon Lemon Juice
1/4 Teaspoon Grenadine
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 53. Cherry Blossom Cocktail.
Un trait Grenadine
Le jus d’une demi-orange
1/4 Cointreau
1/2 Cherry liqueur
1/4 Cognac.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Cherry Blossom.
3/5 Cherry Brandy.
2/5 Brandy.
1 Dash Fresh Lemon Juice.
1 Dash Grenadine.
1 Dash Curacao.
Shake well and Strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 19. Cherry Blossom (for 6).
5 Jiggers Brandy
4 Jiggers Cherry Brandy
1 Tablespoon Curaçao
1 Tablespoon Lemon Juice
1 Tablespoon Grenadine
Shake thoroughly with shaved ice
and strain into glasses.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 32. Cherry Blossom.
Shaker, glace
1/2 Cognac
1/2 Cherry Brandy
1 trait Curaçao
1 trait Grenadine
1 trait jus de citron frais
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 57. Cherry Blossom.
3/5 Cherry Brandy.
2/5 Brandy.
1 Dash Fresh Lemon Juice.
1 Dash Grenadine.
1 Dash Curacao.
Shake well and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 33. Cherry blossom.
1/2 Cognac
1/2 Cherry Brandy
1 trait Curaçao
1 trait grenadine
1 trait jus de citron
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Cherry Blossom.
3/5 Cherry Brandy.
2/5 Brandy.
1 Dash Fresh Lemon Juice.
1 Dash Grenadine.
1 Dash Curaçao.
SHAKER.
1965 Harry Schraemli: Manuel du bar. Seite 382. Cherry Blossom Cocktail.
3 dashes curaçao-orange, 3 dashes grenadine, 1/3 jus d’orange, 1/3
cherry-brandy et 1/3 cognac. Agiter. Cerise dans le verre.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 25. Cherry Blossom Cocktail #1.
1 1/2 ounces cherry brandy 3 dashes lemon juice
1 ounce brandy
3 dashes grenadine
3 dashes curaçao
Shake with cracked ice. Strain into cocktail glass. Another version of
this popular cocktail with sloe gin as the base ingredient is in the
cordial cocktail section.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 29. Cherry Blossom Cocktail #2.
1 1/2 ounces sloe gin 1/4 ounce lemon juice
1/2 ounce orange juice 1/4 ounce maraschino cherry juice
Shake with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 68. Cherry Blossom Cocktail.
Shaker. 3 d [dash] curaçao-orange, 3 d [dash] grena-
dine, 1/3 jus d’orange, 1/3 cherry-brandy,
1/3 cognac. Cerise.
1972 Leo Cotton: Old Mr. Boston. Seite 23. Cherry Blossom Cocktail.
1 oz. Old Mr. Boston Wild Cherry
Flavored Brandy
1 oz. Old Mr. Boston Five Star
Brandy
1/4 Teaspoon Curacao
1/4 Teaspoon Lemon Juice
1/4 Teaspoon Grenadine
Shake well with cracked ice and
strain into 3 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 120. Cherry Blossom Cocktail – 1.
3/4 ounce cognac
3/4 ounce cherry brandy
1/2 teaspoon curaçao
1/2 teaspoon grenadine
1/2 teaspoon lemon juice
Shake with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 120. Cherry Blossom Cocktail – 2.
1 ounce gin
2 dashes raspberry syrup
2 dashes orange bitters
1 egg white
Shake with ice cubes. Strain into chilled cocktail glass.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 35. Cherry Blossom Cocktail.
1 jigger cherry liqueur
1 pony brandy
1 teaspoon lemon juice
1 teaspoon curacao
1/2 teaspoon grenadine
Shake well with ice and strain
into cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 47. Cherry Blossom.
3/5 cherry brandy
2/5 brandy
1 dash lemon juice
Dash Grenadine
Dash orange curaçao
Shaker
1976 Harry Craddock: The Savoy Cocktail Book. Seite 45. Cherry Blossom Cocktail.
To a glass half full of cracked
ice add a tablespoonful of
dry Curacao, one of Lemon
Juice, one of Grenadine, 2 1/2
glasses of Cherry Brandy and
2 of Brandy. Shake thoroughly
and sérve very cold.
1977 Stan Jones: Jones‘ Complete Barguide. Seite 251. Cherry Blossom.
Cocktail Glass Shake
1 oz cherry flavored brandy
3/4 oz brandy
3/4 oz lemon juice
1/4 oz grenadine
1/4 oz orange curaçao
explicit capitulum
*