The Planter’s Punch is near an dear from my days as a bartender in Savannah.
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Ingredient: orange juice
Champagne Buck Cocktail
In researching the mimosa, I came across this recipe in the 1947 Trader Vic’s Bartender’s Guide. The recipe in the guide had ingredients that spoke to a great combination. I gave the recipe a try and it was tasty, but the ratio did not have a classic feel. I started with equal portions like in a last word and started adjusting before finalizing this recipe. This is not as dry as a champagne cocktail, but drier than the Mimosa and Buck’s Fizz. Ingredients 4 oz Champagne 1 oz Orange Juice 1 oz Gin 1/2 oz Luxardo Maraschino Garnish None but […]
Read MoreCadillac Mimosa
In researching the mimosa, I found lots of versions from guides in the 40’s and 50’s that had orange liqueurs included in the ingredients. This a homage to those older recipes. Try it for a special occasion.
Read MoreBuck Fizz
A rarity in the cocktail world. This cocktail absolutely was invented for the Buck Club in London. It was first listed in their menu in 1921. In 1925, a similar cocktail, the mimosa, appeared on the Ritz Carlton London’s menu. What is not known is the exact recipe of the original. The Buck’s Club has never made it public. Some older bartenders’ guides list grenadine as an ingredient. What is agreed upon is the original Buck’s Fizz was more orange juice and less champagne than the original Mimosa. In doing research, I did find it interesting that the Trader […]
Read MoreMimosa
In the midst of the cocktail revival in the U.S. this cocktail still has more tragic versions than inspiring. As a staple of brunch service, the main goal of most restaurants is to minimize the costs at the expense of guest satisfaction. If you are in Las Vegas an exception to this sad standard is the Steakhouse at Bally’s. Their brunch has included limitless Perrier Jouët for years. As with most cocktails the key to the mimosa is not in technical execution but the care taken in the ingredients. I always use fresh squeezed oranges but I always strain […]
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