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2012 Wine Enthusiast Magazine

2012 Wine Enthusiast Magazine

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Published by Frank Caiafa
Cocktails served during Titanic voyage.
Cocktails served during Titanic voyage.

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Categories:Types, Recipes/Menus
Published by: Frank Caiafa on Mar 09, 2012
Copyright:Attribution Non-commercial


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100 Years Later, Exploring Titanic’s Wine andCocktails
Uncovering the Titanic's beverage offerings.
Published on Mar 1, 2012BY VERONICAHINKE April 14 marks the 100th anniversary of the sinking of the Titanic,and Wine Enthusiast wondered which libations were aboard theill-fated ship. While her manifest included 1,000bottles of wine, 850 spiritsbottles and 191 liquor cases,little else is documented.First class passengers certainly enjoyed lavish, multicoursedinners: Menus recovered from the shipindicate that 10 courseswere the norm, each dish paired with wine. Corks that survivedthe sinking later identified Champagne selections from Moët andHeidsieck & Co. On April 11, a parcel of bottles recovered fromthe wreck will be auctioned off in New York City by Guernsey’s Auctioneers & Brokers. As for cocktails, a 1911 menu from the Olympic ( Titanic’s sister ship) lists the Manhattan, Tom Collins and John Collins. “Thosewere the cosmos and appletinis of the time,” says Toby Maloneyof Alchemy Consulting.Other drinks can be tied to a Titanic passenger who perished,John Jacob Astor IV. Around the time Astor merged his AstoriaHotel with his cousin’s Waldorf Hotel in New York City, the Bronxwas invented. Other cocktails crafted there include the Rob Roy and the Robert Burns.“The Robert Burns is traditionally served with a shortbread cookie,” explains Frank Caiafa, mixologist at theWaldorf-Astoria. And that could very well be how the drink, which appears in The Savoy Cocktail Book (AnovaBooks, 1931), was presented aboard a ship sailing between Southampton, England, and New York City in 1912.
Tom Collins
Courtesy Toby Maloney, Alchemy Consulting , New York City 
Splash of soda water 2 ounces gin¾ ounce fresh lemon juice½ ounce simple syrupOrange/maraschino cherry flag, for garnishBottom a shaker with soda water, top with gin, lemon juice and syrup. Shake lightly. Strain into a Collins glass andadd orange or cherry flag for garnish.
Robert Burns
Courtesy Frank Caiafa,Peacock Alley in the Waldorf=Astoria, New York City 
2 ounces blended Scotch whisky
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Log InCreate an account¾ ounce sweet vermouth2 dashes absinthe2 dashes bittersShortbread cookie, for garnishCombine whisky, sweet vermouth, absinthe and bitters into a cocktail shaker filled with ice and stir for 50revolutions. Strain mixture into a chilled martini glass and garnish with the shortbread cookie.
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