Drinks

Roulette Cocktail

Roulette Cocktail.

Der Roulette Cocktail ist ein Mischgetränk aus den 1920er Jahren, bestehend aus Calvados, Rum und Swedish Punch.

40 ml Christian Drouin Blanche de Normandie
20 ml Revolte Swedish Punch
20 ml Revolte Rum

Zubereitung: Gerührt.

Der Roulette Cocktail erschien wohl erstmals in einem in London publizierten Buch im Jahr 1925, im „The Buckstone Book of Cocktails“. Dort besteht er aus zwei Teilen Calvados und je einem Teil Caloric Punch (das ist eine alternative Bezeichnung für Swedish Punch). Crosby Gaige nennt ihn im Jahr 1940 The Black Bomber.

Im „The Buckstone Book of Cocktails“ gibt es auch eine leicht veränderte Zusammenstellung aus jeweils gleichen Mengen derselben Zutaten, und diese Mischung wird Twelve Miles Out Cocktail genannt. In jüngeren Büchern wird diese Mischung auch anders bezeichnet, als Devil’s Leap, Murderer’s Cocktail, Plunger, Six Feet Under Cocktail, Yo Ho oder Yo Ho Ho.

Eine Mischung aus je fünf Teilen Calvados und Caloric Punch mit zwei Teilen Rum nennt Trader Vic einen Off Shore Cocktail.

Mehr gibt es leider nicht zu berichten, da die Quellenlage sehr schlecht ist, doch das mindert den Genuß dieses Getränkes nicht.

Roulette Cocktail.
Roulette Cocktail.

Historische Rezepte

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 52. Roulette Cocktail.

1/2 Calvados, 1/4 Caloric Punch, 1/4 Bacardi
Rum.
Shake and strain.

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 60. Twelve Miles Out Cocktail.

1/3 Calvados, 1/3 Bacardi Rum, 1/3 Caloric Punch.
Shake and strain.

1927 Harry McElhone: Barflies and Cocktails. Seite 80. Murderer’s Cocktail.

The great author of the thrilling detective-novel, „The
Eater of Darkness“ Bob Coates, takes his typewriter off his
lap, and pounds out the following plot-inspirer: „Murderer’s
Cocktail;“ (asbestos shaker advised), 1/3 Calvados, 1/3
Swedish punch, 1/3 rum, one dash of bitters and two dashes
of absinthe. Notice: „Exits should be plainly marked and
fire-extinguishers provided at all times when this cocktail is
served.“

1930 Harry Craddock: The Savoy Cocktail Book. Seite 137. Roulette Cocktail.

1/4 Swedish Punch.
1/4 Bacardi Rum.
1/2 Calvados.
Shake well and strain into
cocktail glass.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 164. Twelve Miles Out Cocktail.

1/3 Bacardi Rum.
1/3 Swedish Punch.
1/3 Calvados.
Shake well and strain into cock-
tail glass. Squeeze orange peel
on top.

1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 33. Roulette Cocktail.

1/4 Swedish Punch
1/4 Bacardi Rum
1/2 Calvados
Shake well and strain into cock-
tail glass.

1933 Antonio Josa: Cocktelera Universal. Seite 41. Roulette Cocktail.

1/4 de Swedisch Punch.
1/4 de Ron Bacardi.
1/2 de Calvados.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 137. Roulette Cocktail.

1/4 Swedish Punch.
1/4 Bacardi Rum.
1/2 Calvados.
Shake well and strain into
cocktail glass.

1934 G. F. Steele: My New Cocktail Book. Seite 100. Roulette.

1/2 Swedish Punch
1/4 Bacardi Rum
1/2 Applejack

1934 G. F. Steele: My New Cocktail Book. Seite 111. Twelve Miles Out.

1/3 Bacardi Rum
1/3 Swedish Punch
1/3 Applejack

1934 Magnus Bredenbek: What Shall We Drink. Seite 123. Roulette Cocktail.

If you’re nervously watching the croupiers and your luck
is poor, maybe this drink will brace you up and cause you to
place your bets better: Mix one ounce of Applejack and a half
ounce each of Swedish Punch and Bacardi Rum; shake till
cold and drink it down. Don’t blame the drink if hard luck
still pursues you.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 179. Roulette Cocktail.

1/4 Swedish Punch
1/4 Bacardi Rum
1/2 Calvados
Stir well in ice and strain into glass.
Use glass number 1

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 180. Twelve Miles Out Cocktail.

1/3 Bacardi Rum
1/3 Swedish Punch
1/3 Calvados
Stir well in ice and strain into glass. Squeeze
Orange Peel on top.
Use glass number 1

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 147. Roulette.

Calvados . . . . . . . . 1/2 jigger        Bacardi . . . . . . . 1/4 jigger
                       Caloric . . . . . . . . . . 1/4 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 132. Roulette.

1/4 Swedish Punch
1/4 Bacardi Rum
1/2 Calvados

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 144. Twelve Miles out.

1/3 Bacardi Rum
1/3 Swedish Punch
1/3 Calvados
squeeze Orange peel

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 200. Swedish Apple Cocktail.

3 glasses apple brandy                      1 1/2 glasses rum
                      1 1/2 glasses Swedish Punch

1937 R. de Fleury: 1800 – And All That. Seite 96. Roulette.

1/4 Swedish Punch
1/4 Bacardi Rum
1/2 Calvados
Shake well and strain.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Roulette.

25% Swedish Punch.
25% Bacardi Rum.
50% Calvados.
Mix and strain into cocktail glass.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Twelve Miles Out.

33 1/3 % Bacardi Rum.
33 1/3 % Swedish Punch.
33 1/3 % Calvados.
Mix and strain into cocktail glass. Squeeze orange
peel on top.

1937 William J. Tarling: Café Royal Cocktail Book. Roulette.

1/4 Swedish Punch.
1/4 Daiquiri Rum.
1/2 Calvados.
Mix and strain into cocktail glass.

1937 William J. Tarling: Café Royal Cocktail Book. Twelve Miles Out.

1/3 Daiquiri Rum.
1/3 Swedish Punch.
1/3 Calvados.
Mix and strain into cocktail glass.
Squeeze orange peel on top.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 138. Roulette Cocktail.

1/4 Swedish Punch
1/4 Rum
1/2 Calvados
Shake well
Strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 142. Six Feet Under Cocktail.

1/3 Bacardi Rum
1/3 Swedish Punch
1/3 Calvados
Shake well
Strain into Cocktail Glass
Squeeze Orange Peel on top

1940 Charles: The Cocktail Book. Seite 82. Roulette Cocktail.

1/8 gill of bacardi rum,
1/8 gill of Swedish punch,
1/4 of calvados.
Use the mixing glass.

1940 Charles: The Cocktail Book. Seite 92. Twelve Miles Out Cocktail.

1/6 gill of bacardi rum,
1/6 gill of Swedish punch,
1/6 gill of calvados.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.

1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide and Ladies‘ Companion. Seite 119. The Black Bomber.

1/2 part Calvados
1/4 part Bacardi Rum
1/4 part Swedish Punch
Shake with cracked ice and strain into
cocktail glass.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 179. Roulette Cocktail.

1/4 Swedish Punch
1/4 Bacardi Rum
1/2 Calvados
Stir well in ice and strain into glass.
Use glass number 1

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 180. Twelve Miles Out Cocktail.

1/3 Bacardi Rum
1/3 Swedish Punch
1/3 Calvados
Stir well in ice and strain into glass. Squeeze
Orange Peel on top.
Use glass number 1

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 64. The Black Bomber.

1/2 part Calvados
1/4 part Bacardi Rum
1/4 part Swedish Punch
Shake with cracked ice and strain into Cocktail
glass.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 66. Yo Ho.

1/3 part Rum
1/3 part Swedish Punch
1/3 part Apple Brandy
Shake with ice and strain into Cocktail glass.
Garnish with a twist of Orange Peel.

1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 93. Devil’s Leap.

It’s hard to tell where fact leaves off and fancy
begins, but it is said that the Devil himself took a
swig of this and then took a running jump in the
lake.
1/2 ounce Puerto Rican rum (Ron Merito,
Boca Chica, or Brugal)
1/2 ounce Swedish Punch liqueur
1/2 ounce applejack or calvados
Shake well with ice; strain into chilled cocktail
glass.

1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 18. Roulette Cocktail.

1/4 Swedish Punch.
1/4 Daiquiri Coctelera.
1/2 Calvados.
Shake well and strain into cocktail glass.

1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 19. Twelve Miles Out Cocktail.

1/3 Daiquiri Coctelera.
1/3 Swedish Punch.
1/3 Calvados.
Shake well and strain into cocktail glass. Squeeze
orange pee! on top.

1948 Trader Vic: Bartender’s Guide. Seite 81. Off Shore Cocktail.

1/2 oz. Calvados                           1/2 oz. caloric
.                                 1/5 oz. Bacardi
Shake with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 216. Devil’s Leap Cocktail.

1/2 oz. Puerto Rican rum        1/2 oz. Swedish Punch
.                 1/2 oz. applejack or calvados
Shake well with ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 231. Roulette Cocktail.

1/2 oz. rum                                           1 oz. calvados
.                          1/2 oz. Swedish Punch
Shake well with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 235. Six-Feet Under Cocktail.

1/2 oz. Bacardi                            1/2 oz. Swedish Punch
                             1/2 oz. calvados
Shake with cracked ice; strain into chilled cocktail glass.
Twist orange peel over drink and serve. Note: This is also
known as a Yo Ho Cocktail.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 426. Roulette-Cocktail.

1/4 Schwedenpunsch, 1/4 Rum, 1/2 Apple-Brandy.
Schütteln.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 90. Six Feet Under.

1 part Swedish Punch                             1 part Calvados
.                                       1 part Bacardi
Shake with cracked ice and strain. Twist of orange peel.
For a Roulette Cocktail, double the Calvados, and
signal to the bull pen for relief.

1952 Anonymus: Cocktails. Seite 89. Plunger.

Dans le shaker:
1/3 de Swedish Punch,
1/3 de Bacardi,
1/3 d’Apple Jack ou de Calvados,
frapper et servir.

1952 Charles: The Cocktail Bar. Seite 82. Roulette Cocktail.

1/8 gill of bacardi rum,
1/8 gill of Swedish punch,
1/4 gill of calvados.
Use the mixing glass.

1952 Charles: The Cocktail Bar. Seite 92. Twelve Miles Out Cocktail.

1/6 gill of bacardi rum,
1/6 gill of Swedish punch,
1/6gill of calvados.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 86. Twelve Miles Out.

1/3 Daiquiri Rum.
1/3 Swedish Punch.
1/3 Calvados.
Twist Orange Peel.
Stir and Strain.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 86. Twelve Miles Out.

1/3 Daiquiri Rum.
1/3 Swedish Punch.
1/3 Calvados.
Twist Orange Peel.
Stir and Strain.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 31. Roulette.

1/2 Calvados or Apple Brandy
1/4 Light Rum
1/4 Swedish Punch
Stir well with ice and strain into
glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 32. Twelve Miles Out.

1/3 Calvados or Apple Brandy
1/3 Light Rum
1/3 Swedish Punch
Stir well with ice and strain into
glass. Squeeze Orange Peel over
top.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 91. Yo Ho.

1/3 Rum
1/3 Swedish Punch
1/3 Calvados or Apple Brandy
Shake well with ice and strain
into glass. Serve with twist of
Lemon Peel.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 79. Roulette.

Timbale à mélange, glace
1/2 Calvados
1/4 Rhum clair
1/4 Punch suédois
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 95. Twelve Miles Out.

Timbale à mélange, glace
1/3 Calvados
1/3 Rhum clair
1/3 Punch suédois
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 101. Yo Ho.

Shaker, glace
1/3 Rhum
1/3 Punch suédois
1/3 Calvados
Bien frapper au shaker et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 87. Twelve Miles Out.

1/3 Daiquiri Rum.
1/3 Swedish Punch.
1/3 Calvados.
Twist Orange Peel.
Stir and Strain.

1965 Aladar von Wesendonk: 888 Cocktails. Seite 75. Roulet.

1/2 Busnel Calvados
1/4 White Clipper Rum
1/4 Mampe Schwedenpunsch
im Mixglas mit Eis rühren,
abseihen

1965 Harry Schraemli: Manuel du bar. Seite 459. Roulette Cocktail.

1/4 punch suédois, 1/4 rhum, 1/2 apple-brandy. Agiter.

1966 Harry Schraemli: Le roi du bar. Seite 150. Roulette Cocktail.

Shaker. 1/4 punch suédois, 1/4 rhum blanc,
1/2 apple-brandy.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 137. Roulette Cocktail.

1/4 Swedish Punch.
1/4 Rum.
1/2 Calvados.
Shake well and strain into
cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 164. Twelve Miles Out Cocktail.

1/3 Rum.
1/3 Swedish Punch.
1/3 Calvados.
Shake well and strain into cock­-
tail glass. Squeeze orange peel
on top.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 268. Devil’s Leap.

Cocktail Glass      Stir
1 oz rum
1 oz Swedish Punch
1 oz applejack

1977 Stan Jones: Jones‘ Complete Barguide. Seite 384. Roulette.

Cocktail Glass       Shake
3/4 oz Galliano
1/2 oz gin
1/4 oz crème de violette
1/2 egg white
1 dash orange flower water

Variation
Cocktail Glass        Stir
1-1/2 oz calvados or
apple brandy
1/2 oz rum
1/2 oz Swedish Punch

1977 Stan Jones: Jones‘ Complete Barguide. Seite 400. Six Feet Under.

Cocktail Glass         Shake
1 oz rum
3/4 oz Swedish Punch
3/4 oz Calvados
Lemon twist

1977 Stan Jones: Jones‘ Complete Barguide. Seite 420. Twelve Mile Out.

Cocktail Glass     Stir
3/4 oz Calvados
3/4 oz Swedish Punch
3/4 oz rum

1977 Stan Jones: Jones‘ Complete Barguide. Seite 440. Yo Ho Ho.

Cocktail Glass     Shake
1 oz rum
3/4 oz calvados or apple brandy
3/4 oz Swedish Punch
Lemon twist

1979 Fred Powell: The bartender’s Standard manual. Seite 71. Roulette.

1 jigger Apple Brandy
1/2 jigger Light Rum
1/2 jigger Swedish Punch
Stir with ice and strain.

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