The cocktail of the month is an original creation we are calling "Who's Yehoodi?"

It is named after the renowned violinist Yehudi Menuhin who grew up in the Fillmore district of San Francisco in the 1920s. In 1938, Yehudi Menuhin appeared on Bob Hope's radio program. Hope's sidekick Jerry Colona ad-libbed the phrase "Who's Yehoodi?" The audience loved it! So great was the response that Colona kept on using it on other shows even though Yehudi wasn't a guest. It soon become a catchphrase among the younger, swing generation. In 1940 it was turned into a song and a number of bands recorded it.

Who's Yehoodi?

¾ oz. Slivovitz

¾ oz. Zubrowka

¾ oz. Lemon Juice

½ oz. Simple Syrup (2:1)

1 Bar Spoon Mulberry Gin

1 Dash Angostura Bitters

Measure and add ingredients into a cocktail shaker. Add ice. Shake vigorously 20 seconds. Double strain (using cocktail "hawthorne" strainer plus a tea strainer) into coupe glass.

Garnish cocktail with a lemon peel.

1.5 oz. Gin

0.75 oz. Orange Juice

0.25 oz. Lemon Juice

3 dashes Absinthe

3 dashes Grenadine

Measure and add ingredients into a cocktail mixing vessel. Add ice. Stir with bar spoon for 20 seconds. Strain into coupe glass.

Garnish cocktail with an orange peel.

1.5 oz. Gin

0.75 oz. Dry Vermouth

0.5 oz. Creme de Cassis

Measure spirits into a cocktail mixing vessel. Add ice. Stir with bar spoon for 20 seconds. Strain into coupe glass.

Garnish cocktail with a lemon peel.

1 oz. Scotch

1 oz. Carpano Antica Vermouth

½ oz. Orange Juice

1/4 oz. Kümmel

2 dashes Angostura bitters

Shake and double strain into a coup glass.

Garnish: orange peel

From the 1927 book Barflies and Cocktail by Harry Mc Elhone

1-1/2 oz - Gin

3/4 oz - Cointreau (or good quality Triple Sec)

3/4 oz - Fresh Squeezed Lemon Juice

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Pour all ingredients into cocktail shaker. Add ice and shake for 10 seconds. Strain into a cocktail glass.

Add 1/8 oz Aperol and 1/8 oz Crème de Mure (blackberry liqueur).

With the New Year upon us, we are offering up something crisp and fresh. This month’s featured cocktail is the Jack Rose which combines Applejack (an Apple brandy), lime juice and grenadine.

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This simple drink was popular during the 1920s and 1930s and is mentioned in Hemingway’s The Sun Also Rises (1926). The drink’s creator is said to be a New Jersey bartender who in 1913 landed upon this combination of flavors. At the time, New Jersey was noted for its apple brandy. Other historic origin stories of the Jack Rose include references to gamblers and other eccentric characters.

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2 parts - Laird’s Applejack (apple brandy)

1 part - Lime Juice

1/2 part - Grenadine

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Shake, strain, and pour into a chilled cocktail glass and garnish with a lime wedge.

i, our cocktail of the month, looks very simple at a first glance: Rum, lime juice and sugar. 

What makes this daiquiri special in our mind is that we are using Plantation's Pineapple Rum. This rum is made by cutting the bark off the pineapple and infusing it in their 3 Star Rum and redistilling it. Then they take the meat of the pineapple and put it in their Special Dark Rum and then they combine the two. In doing so, they create a subtle pineapple flavor that marries with the lime juice and sugar to create a wonderful, refreshing cocktail.

1 1/2oz Pineapple Rum

3/4oz Lime Juice

Scant 1/2oz Simple Syrup (2:1)

Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Double-strain into a coupe glass. Garnish with an lime wedge.

Our name comes from the character in Dickens’ Pickwick Papers. Mrs Weller was the proprietress of the pub where the Reverend Stiggins would come and enjoy his pineapple rum.

The Daiquiri, our cocktail of the month, looks very simple at a first glance: Rum, lime juice and sugar. 

What makes this daiquiri special in our mind is that we are using Plantation's Pineapple Rum. This rum is made by cutting the bark off the pineapple and infusing it in their 3 Star Rum and redistilling it. Then they take the meat of the pineapple and put it in their Special Dark Rum and then they combine the two. In doing so, they create a subtle pineapple flavor that marries with the lime juice and sugar to create a wonderful, refreshing cocktail.

1 1/2oz Pineapple Rum

3/4oz Lime Juice

Scant 1/2oz Simple Syrup (2:1)

Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Double-strain into a coupe glass. Garnish with an lime wedge.

Our name comes from the character in Dickens’ Pickwick Papers. Mrs Weller was the proprietress of the pub where the Reverend Stiggins would come and enjoy his pineapple rum.

1 ozScotch

1 ozSweet Vermouth

1 ozCointreau

1/2 ozLime Juice

6 DropsCuraçao

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You might not guess it but this is a Cuban cocktail! Not all classic Cuban cocktails contained rum and this is a great example of one that doesn’t.

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The Fox Movietone News appears in a souvenir cocktail book sold by Sloppy Joe’s. Sloppy Joe’s was probably the most well known bar in Havana, certainly the most well known among American tourists.

It might have received name from a visit 5 years earlier by the Fox Movietone crew who were there visiting the island to film some footage for the newsreel:

Jasper’s Jamaican Rum Punch

1 ½ oz dark Jamaican rum (such as Coruba) 

1 ½ oz Jasper’s secret mix: 

(juice of 12 limes, 1 ½ cups sugar, 1 ½ oz Angostura bitters, ½ a nutmeg grated) 

Stir until sugar is dissolved and refrigerate for 2 hours. 

Pour rum and secret mix over a glass with ice and stir.  Decorate with mint and Enjoy. 

This delicious cocktail is a favorite of many a regular at Stookey's, It is a variation on the Millionaire #4.

3/4oz. Smith and Cross Rum 
3/4oz. Coruba or other dark Rum 
3/4oz. lime juice 
½oz. Plymouth Sloe Gin 
1/4oz. Boudier Orange  Liqueur 
1/4oz. Simple syrup 
5 dashes Angostura bitters

Add all ingredients to shaker and shake with ice for 20 seconds. Double strain into a coupe glass. Garnish with lime wedge.

by Matthew Solario

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• 3/4 oz Smith & Cross Rum

• 3/4 oz Kronan Swedish Punsch

• 3/4 oz Fresh Lime Juice

• 1/2 oz Chartreuse (yellow)

• 1/4 oz Apricot Brandy

• 1/8 oz Simple Syrup (2:1)

• 1/8 oz Grendine 

Combine all ingredients together in cocktail shaker with ice. Shake for at least 10 seconds. Double strain into a cocktail glass. Garnish with a lime wedge.

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• 1 oz Bonded Rye

• 1/2 oz Old Tom or Navy Strength Gin

• 1/2 oz Orange Juice

• 1/4 oz Lime Juice

• 1/2 oz Pineapple Gum Syrup

• 1/2 oz Gran Classico

• Pinch of Salt

Combine all ingredients in cocktail shaker with ice. Shake for at least 10 seconds and then double-strain one ice in a double old fashioned glass. Garnish with an orange slice that has been sprayed with Laphroaig Scotch Whiskey.

Club Moderne announces the return of our favorite summer drink.

A refreshing blend of bourbon, fresh muddled stone fruit (peaches, apricots, cherries, plums, etc.) mint, lemon juice and curacao.

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This lovely cocktail will make you think of summer even when the fog is rolling down the street and the fog horns are moaning their mournful song... 

Recipe:

2 oz bourbon
5 mint leaves
3 large sections of stone fruit 3/4 oz lemon juice
3/4 oz curacao
1/4 oz simple syrup

Muddle stone fruit and mint in the bottom of a cocktail shaker, add liquid ingredients and add enough ice so that shaker is 3/4 full. Shake vigorously and strain into tall, ice-filled glass. Garnish with a mint sprig. 

Over the years Tim Stookey has had a South Side in his cocktail repertoire.  The South Side consists of gin, mint, lime juice and sugar -- roughly the equivalent of a gin mojito.  Tim thought about how adding whipped egg whites enhances the flavor of particular cocktails.  So when researching sours and fizzes, Tim was elated to find a recipe for a South Side Fizz in an old publication (The Official Mixer’s Manual, 1934, Patrick Gavin Duffy).

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The South Side Fizz is a refreshing Spring/Early Summer cocktail that marries the gin botanicals with the herbal splendor of the mint - but the magic happens when egg whites are added….  The addition of egg whites changes the way your mouth tastes the drink - immediately accentuating the base flavors but also creating more of a soft and creamy texture. Bubbly foam offers a lovely sensation as it passes through the lips onto the tongue.  Egg whites today are safe for consumption through pasteurization and definitely add a layer of richness without the caloric lactose elements of dairy cream or milk.

Recipe

1 ½ oz London Dry Gin (Beefeater, Tanqueray, etc)

¾ oz fresh lime juice

5 mint leaves

½ oz 2:1 simple syrup (2 parts sugar to 1 part water)

½ oz egg white

splash of soda water

Put all ingredients in cocktail tin/shaker except the soda water.  Shake 30 seconds without ice.  Add a scoop of ice and shake until cold (approx. 10 Seconds). Strain into a tall glass over ice. Add soda water and garnish with a mint sprig.

1 ozScotch

1 ozSweet Vermouth

1 ozCointreau

1/2 ozLime Juice

6 DropsCuraçao

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You might not guess it but this is a Cuban cocktail! Not all classic Cuban cocktails contained rum and this is a great example of one that doesn’t.

​

The Fox Movietone News appears in a souvenir cocktail book sold by Sloppy Joe’s. Sloppy Joe’s was probably the most well known bar in Havana, certainly the most well known among American tourists.

It might have received name from a visit 5 years earlier by the Fox Movietone crew who were there visiting the island to film some footage for the newsreel:

Tim found this cocktail in the back of David Wondrich’s Imbibe (2008). Credited to the St. Nicholas Hotel in New York City from 1880, it was originally served in a small glass with no ice and was meant to be consumed quickly. Our variation is an iced, tall drink and has an addition of absinthe (Thank you Neyah White).

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One of the major components of this drink is the use of old tom gin. Old tom is the predecessor of the more sharper London dry gin. This is a softer gin that goes well with strawberries and lemon. A hint of licorice (from the absinthe) brings out the herbaceous qualities of the gin, compliments tartness of the lemon, and highlights the fruit notes of the strawberries.

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1-1/2 Tbsp - Sliced Fresh Strawberries

1/2 oz - Old Tom Gin

3/4 oz - Lemon Juice

1/2 oz - Cane Syrup

 2 dashes - Absinthe

Soda Water

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Muddle strawberries in cocktail shaker. Add gin, lemon, and cane syrup. Shake and double strain into ice filled collins glass. Top with splash of soda and garnish with two dashes absinthe.

Our Hot Buttered Rum will remind you of the sweetness of Lifesavers candy, but comes with a spicy kick supplied by a secret batter specially made for Stookey’s by our friend Matt Cardwell. Matt is the pastry chef at Sons & Daughters, a wonderful neighborhood restaurant that serves sumptuous seasonal cuisine using organic, local, and sustainable ingredients. The restaurant’s kitchen staff often visit Stookey’s as they wind down after work, and we’re thrilled that Matt was enthusiastic when we asked him to partner with us! You can make your batter with your own favorite spices, but we can’t reveal Matt’s secret!

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3/4 oz - Coruba Dark Jamaican Rum

3/4 oz - Smith & Cross Navy Strength Jamaica Rum

1 oz - Hot Buttered Rum Batter
(fresh butter, brown sugar, spices including cinnamon, nutmeg & clove)

Boiling water

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Pour the rums together, and then mix in the buttered rum batter.

Use two tablespoons of the batter for each cocktail, fill each glass or mug with boiling water. Sip and enjoy the warmth!

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(Note: batter is made by blending 1/4-teaspoon each of your favorite spices like cinnamon, nutmeg, and cardamom or others and mixing with a stick of butter and a pound of dark brown sugar.)