Recipe for a 19th Century?
When I was last at the Pegu Club in NYC I had what I believe was called a nineteenth century. I can't seem to find a recipe for this online, but I remember that it had Lillet Rouge which made it a lovely red color. Anyone know the recipe?
Also, I want the recipe to make this at home but also thought it might be nice as the signature cocktail (we'll also have wine and beer) at for our upcoming (end of the month) wedding. Thoughts on whether this will have mass appeal? (Another drink we are considering is a dark and stormy, made with bottled--and thus less potent than homemade--ginger beer). Also any thoughts on whether it can be diluted with seltzer or something else---i dont want people getting too drunk.
But mainly I need the recipe, so please help!
Sounds great, and is close -- maybe. I was at Pegu Club last night. Del Pedro wasn't there. Chad Solomon was helping out behind the bar. He hadn't worked there in 3 years, so had to look up the measurements: 1.5 oz bourbon, and then .75 each of the lemon, cacao, Lillet rouge. It was good, but my memory of Del's was that it was better. I'll have to go back to find out.
It has been 2 years since this question was asked, but never too late, right?
I had a 19th Century last night courtesy of the wondeful Del Pedro.
Ingredients: Rye, Lillet Rouge, Creme de Cacao, and Lemon juice.
I just discovered the 20th Century this week on my own and loved it. But the 19th Century takes it to new heights. The best cocktail I've had in recent memory.
Interesting...I bet the Nineteenth Century is a riff on the Twentieth Century, which is made with gin, Lillet blanc, creme de cacao and lemon juice. Maybe they just used rouge instead of blanc?
Dark and Stormy is great made with Reed's Ginger Beer, available at Trader Joe's. It is fairly mild but very fresh and natural, sweetened with honey.
According to the web site <http://forums.egullet.org/index.php?s...> (I did a Google search on the terms "nineteenth century" and "lillet rouge"), at least one person out there thinks a nineteenth century is a twentieth century, but with Lillet Rouge and rye whisky substituted for the Lillet Blanc and gin.
I'm contemplating the purchase of a bottle of Old Overholt rye whisky to make an original Manhattan with; despite my enjoyment of whisky I find I prefer brandy Manhattans to Rob Roys, and have yet to try either an original (rye) Manhattan or a bourbon Manhattan.
But I don't know anything about Lillet Blanc or Rouge - what're they like?
I suppose you could call them up and ask.
I'm nowhere near NYC (nor likely to get there anytime soon), but some years ago I was incredibly impressed by a drink called the "Harvard" they were serving at the B-Side Lounge in Cambridge, MA, and when I asked my server what was in it and told her why she went back and got the recipe for it. (I still have it.)
Therefore I'd say if you can get back to the Pegu Club you might throw yourself on the mercy of the bartender.
Alternatively, why not put a posting on the NYC board asking whether a chowhound there might be willing to do this for you? (Might be of local interest to know that this wonderful drink awaits Chowhounds there....)