Gallicauda prisco stilo
Gallicauda prisco stilo, Anglice Old fashioned [cocktail], est illa varietas gallicaudarum hodiernarum quae proxime ad formam antiquissimam huius potionis adsimilatur. Eadem fere res medio saeculo XIX "gallicauda e vischio" (whiskey cocktail) nuncupabatur: sub hoc nomine plurimi annis 1880 tanquam potionem matutinam sumpserunt, sed gallicaudarum familia a pincernis semper semperque variis modis sophisticabatur.
Qua re anno 1886 diurnarius Leander Richardson "veram fugam" ganeonum rettulit qui gallicaudas prisco stilo confectas postulabant,[1] quas instanter definivit, "e pauco saccharo, pauco amaro, massula glaciei, frustula corticis limonii, bona portione vischii; caret absinthio carthusianoque omneque alia percolatione aromatica".[2]
Notae
[recensere | fontem recensere]- ↑ an unmistakable stampede in favor of old-fashioned cocktails: Richardson (1886) p. 16
- ↑ made with a little sugar, a little bitters, a lump of ice, a piece of twisted lemon peel, and a good deal of whisky. It has no absinthe, no chartreuse, and no other flavoring extract: Richardson (1886) pp. 16-17
Bibliographia
[recensere | fontem recensere].jpg)
- Fontes antiquiores
- 1886 : Leander Richardson, "The cocktail of to-day" in Comment and Dramatic Times (1886) fide Simonson (2013) pp. 16-17
- Generalia
- Robert Hess, David Wondrich, "Old-Fashioned Cocktail" in David Wondrich, Noah Rothbaum, edd., The Oxford Companion to Spirits and Cocktails (Novi Eboraci: Oxford University Press, 2021. ISBN 978-0-19-931113-2) pp. 510-511
- Robert Simonson, The Old-Fashioned. Berkeleiae: Ten Speed Press, 2013
- David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 185 (editio 1a: 2007)
Nexus externi
[recensere | fontem recensere]- Clara Hogan, "The Dos and Don'ts of Making an Old Fashioned" apud Liquor.com