confusion around authenticity of grog log and don beach book - Tiki Drinks and Food

K KuKuAhu Member Kahiki, Ohio Joined: Dec 23, 2002 Posts: 567	K KuKuAhu Posted posted on Wed, Dec 15, 2004 6:37 PM Well, I enjoy having old and new books that offer the most accurate versions possible, but as those of us who have tried many of the drinks from these volumes will tell ya, oftentimes it is impossible to tell if what we are making is even still remotely the same as the original in spite of having followed the recipe. For instance, any drink with falernum in it is subject to the question of "What type of falernum?". This is the best example of where authenticity must give way to trial and error, for no one knows for certain what brand or type of falernum Don was using. Probably Sazeracs in later years, possibly something more akin to the Taylor's in the early days. I believe that part of the "lime problem" (as I refer to it) that keeps popping up on these forums is frankly due to limes having changed since the forties and fifties. What is the lime problem you ask? Well, it has occured on a reasonably regular basis that someone tries some recipes from the Grog Log and then posts about the tartness and overwhelming lime flavor of the drink. Granted, as has been mentioned here, tastes have changed away from tart cocktails toward sweeter drinks since the inception of these recipes, but I still can't imagine that many of these drinks would have enjoyed the widespread popularity that they did for as long as they did if some other factor was not at work related to lime flavor. My guess (and I am not the first one to propose these here) is that todays commercial limes are much more tart, generally larger, less ripe, and possibly an inferior variety for mixology. Like much grocery store produce, the "shipability" and shelf-life of limes is more of a factor in their genetic profile than their flavor for producers. So one can imagine that even with an "authentic recpe", it is possible to make an inaccurate drink. That said and to return to the original question of this thread, when you have two recipes for any drink, the correct and most authentic recipe is the one you like better. Heh heh heh! Besides, I'd rather have to try two versions than just mix one up and down it. That's the fun part! Ahu

Well, I enjoy having old and new books that offer the most accurate versions possible, but as those of us who have tried many of the drinks from these volumes will tell ya, oftentimes it is impossible to tell if what we are making is even still remotely the same as the original in spite of having followed the recipe.

For instance, any drink with falernum in it is subject to the question of "What type of falernum?".

This is the best example of where authenticity must give way to trial and error, for no one knows for certain what brand or type of falernum Don was using. Probably Sazeracs in later years, possibly something more akin to the Taylor's in the early days.

I believe that part of the "lime problem" (as I refer to it) that keeps popping up on these forums is frankly due to limes having changed since the forties and fifties.

What is the lime problem you ask? Well, it has occured on a reasonably regular basis that someone tries some recipes from the Grog Log and then posts about the tartness and overwhelming lime flavor of the drink.

Granted, as has been mentioned here, tastes have changed away from tart cocktails toward sweeter drinks since the inception of these recipes, but I still can't imagine that many of these drinks would have enjoyed the widespread popularity that they did for as long as they did if some other factor was not at work related to lime flavor.

My guess (and I am not the first one to propose these here) is that todays commercial limes are much more tart, generally larger, less ripe, and possibly an inferior variety for mixology. Like much grocery store produce, the "shipability" and shelf-life of limes is more of a factor in their genetic profile than their flavor for producers.

So one can imagine that even with an "authentic recpe", it is possible to make an inaccurate drink.

That said and to return to the original question of this thread, when you have two recipes for any drink, the correct and most authentic recipe is the one you like better.

Heh heh heh!

Besides, I'd rather have to try two versions than just mix one up and down it. That's the fun part!

Ahu

Post #131248 by KuKuAhu on Wed, Dec 15, 2004 6:37 PM