A prohibition era style cocktail, the Carousel Cocktail is a modern riff on the oddly named Japalac Cocktail. Japalac was an extremely popular tinted varnish from Glidden that was heavily advertised on billboards, in magazines, and on radio – so recognizable that it eventually ended up having a cocktail named after it, as was the style (I remember a cocktail named after the TV series “Miami Vice” in the mid-1980s). After making the rounds of many cocktail lounges, the Japalac Cocktail made its first appearance in print in 1931.
This cocktail has a nice balance between sweet and sour and is not too alcohol forward.
I came up with this cocktail at the request of that Ambassador of Americana, Charles Phoenix. At the time, we were planning a podcast for the Test Kitchen section of his wonderful site. There was a kitschy recipe for a party platter that resembled a clown/circus theme that we were going to construct, and I suggested we should have an equally festive cocktail to go with the party theme. It needed to be tasty, but not too sweet, and have every kitschy Tiki-style garnish I could think of. Originally I called it the Clown Cooler, but we ended up shooting the podcast later in the year and by that time we had abandoned the circus theme. Henceforth, the cocktail became the Phoenix Cooler in honor of Mr. Phoenix. It’s as kitschy and colorful as he is, and it’s quite tasty as well.
The Phoenix Cooler
2 oz white rum
1.5 oz fresh squeezed lemon juice
1/2 oz blueberry concentrate or syrup (available at IKEA)
Add all ingredients to a bar glass filled with ice and stir well. Strain into a Collins glass filled with crushed ice. Stack the strawberry, lemon and lime slices as well as the Luxardo cherry and pierce with the stem of an umbrella pick for garnish.
Las Vegas, January 11, 1951 – The US Department of Energy establishes the Nevada Proving Ground (now known as the Nevada Test Site) 65 miles northwest of the city for the testing of nuclear devices. Little was known about the effects of nuclear blasts at the time, and above ground, or atmospheric, testing was seen as a necessary step towards the development of our atomic future. Mushroom clouds from these tests could be seen for almost 100 miles, especially from the glamorous hotels and casinos along Fremont Street. Continue reading The Atomic Cocktail→
This is a cocktail I came up with for a cocktail competition a few years ago, and has proved to be popular at every party I’ve served it at. A riff on the 19th century recipe that lead to the contemporary Manhattan, I utilize Pama Liqueur in place of the original Orange Curacao, and a touch of Fernet Branca in place of the bitters. I find it works beautifully served over ice in a Collins glass garnished with some Marasca cherries (Luxardo brand is terrific) on a cocktail pick.
Eggs have been an integral ingredient in cocktails for at least the last two hundred years. They add a silky frothiness, and body that a cocktail wouldn’t have otherwise. The reason the egg was removed from many cocktails in the last few decades was from some bad publicity. At some point in time it was stated that “eating raw eggs could lead to serious illness from salmonella.”