Cobbler’s evolution , Mamie Taylor and Horse's Neck are born

A new article in collaboration between ebarman, Stir The Flow and Riccardo Marinelli.

In 1855 we see the advent of Cobbler (of which we have news since 1830), born with Sherry, in Panama which consisted in Sherry, sugar, lots of ice and fruit; it was served with a straw which was defined as a fundamental element because it was the innovation and the Cobbler made it become of common use, but even more fundamental was the ice which gave the drink a whole new charm. The Cobbler’s procedure was applied to all the other wines in fact in Thomas’ book there are Catawba Cobbler, Claret, Sauternes and even a Whiskey Cobbler; the most famous version is the one with Sherry which together with Julep introduced America to the world of mixed drinks. Over the years the Cobbler evolved in Cooler, simple and refreshing long drinks. Mamie Taylor and Horse’s Neck were born.

The history of the Horses’ Neck dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon zest. By the 1910s, brandy or bourbon would be added for a Horse’s Neck. The non-alcoholic version was still served in upstate New York in the late 1950s and early 1960s, but it was eventually phased out. The earliest reference to the cocktail that we have found is from September 1, 1895 from the Fort Wayne (Indiana) Journal. This refers to a soft drink. A later article from December 1897 mentions adding a splash of whiskey. In the Mansfield News of 1900, it states that the version using brandy is known as “Horse’s Collar”. There is also a story in the latter publication that says the drink was invented by a bartender to keep his boss from firing him.

Recipe:

4 cl Cognac

12 cl Ginger Ale

Dash of angostura bitters (optional)

Pour brandy and ginger ale directly into highball with ice cubes. Stir gently.

Garnish with spiral peel of one lemon.

If required, add drops of Angostura bitters.

Mamie Taylor dates to 1899 when it was invented in Rochester, New York, it spread like wildfire. The name is a bit of a mystery, but there are several versions of a story linking the drink to a Broadway star of the same name. Apparently, bartenders got so tired of making the Mamie Taylors that they raised the price of the cocktail in 1900 to discourage customers from ordering it. Thirty years after its creation, the Mamie Taylor appeared in Albert Stevens Crockett’s 1935 book “The Old Wardorf-Astoria Bar Book,” but unfortunately it never managed to recover from Prohibition and has since faded from the spotlight.

Recipe:

6 cl Scotch whisky

0.75 cl lime juice

Top Ginger ale

Method: Build over ice

Garnish: Lime wedge

A scotch and ginger ale with a squeeze of lime juice. Simply add all ingredients to a glass filled with ice.

We highlight three important versions of it: Rickey, Sling (name already existing however) and Swizzle; Colonel Joe Rickey invented a very simple cooler that was prepared and taught to bartenders between 1883 and 1889; A sip of whiskey, lime juice and soda; as you can see we do not find sugar because it was said that it warmed the blood, while the Rickey thanks to the absence created benefit.

Englishmen appreciated American iced drinks; Sling is a simple drink made of distillate, sugar and water, at the most of grated spices and ice (that at its birth did not exist yet); for Englishmen this was not enough so they had their own formula made of lemon juice, orange juice, and liquor added to the basic formula leaving the Sling drink only the name. Sling is an evolution of the Grog drank by sailors and became one of the symbols of America in the 1800s.

Thanks for the collaboration of ebarman and Riccardo Marinelli