Post #363525 by Bongo Bungalow on Tue, Feb 26, 2008 5:54 AM

Author David Wondrich makes this claim in his new book: IMBIBE!

First off, this is not a book about tropical drinks. The title page describes this book, "From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to 'Professor' Jerry Thomas, Pioneer of the American Bar". I think that sums up this book by David Wondrich well. This book covers the history of American drink from the 1850's to the turn of the century. If you are fascinated by stories of early mixology, then you might enjoy this book.

In a description of the drink known as the Knickerbocker, the author writes on page 105:

"In any case, for a while there in the 1850s and 1860s it was a popular drink, even turning up, in somewhat basterdized form, in England. But then, for whatever reason, it faded away, and the last anyone hears of it is in 1882, when a writer for The New York World admonished, "in the resume of what is good to drink in the summer-time the Knickerbocker should not be forgotten." An old-timer, no doubt. But the thing is, he's not wrong: With its rum and lime juice, its syrups and liqueurs, the Knickerbocker is the spiritual progenitor of the Tiki drink. Think of it as an 1850s Mai Tai-- similar drink, different island."

Certainly this is not a shocking statement, cocktails existed long before Vic Bergeron got out of diapers. But the connection is new to me.

Here's the original recipe for the Knickerbocker, from the 1862 writing of Jerry Thomas, as listed in Wondrich's book:

1/2 a lime or lemon, squeeze out the juice, and put rind and juice in the glass
2 tea-spoonfuls of raspberry syrup
1 wine-glass Santa Cruz Rum
1/2 teaspoonful of curacoa