Last year for my birthday my brother gave me a copy of Famous New Orleans Drinks & How to Mix ‘Em by Stanley Clisby Arthur. The history of cocktails is inextricably linked to New Orleans, and by most accounts, the very origin of the word “cocktail” comes from the city where A.A. Peychaud first started serving drinks in a double-ended egg-cup called a coquetier. Cocktails like the Sazerac, the Ramos Gin Fizz and the Vieux Carré (to name a few) were all invented in NOLA.
The book was first published in 1937, and this tiny time-machine is packed with recipes, their histories, lots of random anecdotes, and few silly poems about the merits of drinking. There are also several references to Prohibition as “the Great Mistake.”
Looking for inspiration, I stumbled upon Arthur’s recipe for a Jitters Cocktail. Recounting it will not do it justice, so here is a photo of the page:
I couldn’t help but laugh at the description of Anis del Mono since it is made just outside of Barcelona and is simply a brand name of a type of anis, much like Ojen. (Side note: Ojen was originally made in a Southern Spain town by the same name. They shut down production in the 1990s, which apparently made people in New Orleans freak out. The Sazerac Company resurrected the liquor, and it’s now made in Kentucky. More on that here).
Not sure what monkeyshines means? Me neither. I had to look it up, apparently it is “mischievous or playful activity : prank —usually used in plural.”
This cocktail was a pleasant surprise because we’re not generally fans of anis. Its typical anise/licorice flavor is less intense because of the gin and the vermouth, yet its herbal notes complement the botanicals in the gin. Nothing fancy, but super easy and quick to make. Like the Negroni and the Boulevardier, it is a three-ingredient cocktail with equal parts of everything.
Cheers and enjoy, monkeys!
- 1 oz (30 ml) Corpen Gin
- 1 oz (30 ml) Anis del Mono (Dulce)
- 1 oz (30 ml) Vermouth (White)
- Pour all ingredients into a mixing glass full of ice.
- Stir vigorously with barspoon until cold.
- Pour into a chilled cocktail glass.
- Let the monkeyshines begin.