The Brainstorm cocktail, first published in 1913, is a variation on the Bobby Burns made with Irish whisky and French vermouth; however, it is not stirred for long, but rather built in a tumbler like an Old Fashioned cocktail.
50 ml Green Spot Irish Whisky 25 ml Routin Blanc vermouth 5 ml Bénédictine
Preparation: Mix in a tumbler, add an ice cube and stir briefly. As the photo shows, we stirred it beforehand, but that’s not a good idea.
It is said that the Brainstorm cocktail was first published by Hugo Richard Ensslin in 1917, perhaps even in the first edition of his book from 1916. [1] That is not quite correct.
It was published as early as 1913 in the Cologne Lexikon der Getränke (Encyclopaedia of Beverages). Here, however, it is called the ‘Brani-Storm-Cocktail’, which is clearly meant to be the ‘Brainstorm-Cocktail’: “Place the following in a whisky tumbler: 1 ice cube, 2 dashes of Benedictine, 1 piece of orange peel, 1/2 liqueur glass of French vermouth, 1 liqueur glass of Irish whisky; serve with a small bar spoon.” [2-32]
Hans Schönfeld & John Leybold: Lexikon der Getränke. 1913, page 32. [2-32]
– »In einen Whiskytumbler gebe man: 1 Stck. Eis, 2 Spritzer Benedictine, 1 Stck. Orangenschale, 1/2 Likörglas franz. Vermouth, 1 Likörglas Irish-Whisky, serviere mit einem kleinen Barlöffel.« [2-32]
This recipe makes sense. It’s a Bobby Burns with the vermouth and whisky swapped around.
Jacob A. Didier published the same proportions in 1917. The recipe for his ‘Brain Storm Cocktail’ is as follows: “Use old-fashioned cocktail glass. 1 lump of ice. 2 dashes of Benedictine. 1 piece of orange peel. 1 pony of French vermouth. 1 drink of Irish whiskey. Serve with small bar spoon in glass.« [3-4]
It seems that both interpret the drink not as a Bobby Burns, but rather as an Old Fashioned cocktail, which is mixed with an ice cube directly in the guest’s glass.
Hugo Ensslin: Recipes for mixed drinks. 1917, page 10. [6-10]
Also in 1917, and perhaps even included in the 1916 edition, Hugo Richard Ensslin published his recipe:- »Cube of Ice. 2 dashes Benedictine. 1 piece Orange Peel. 2 dashes French Vermouth. 1 drink of Irish Whiskey. Use an Old Fashioned Cocktail Glass and serve with a small bar spoon in glass.« [6-10]
Here, too, we see the recipe in the glass, though the amount of vermouth has been reduced to such an extent that, in my view, it no longer makes any sense at all. This version was evidently included by Harry Craddock in the Savoy Cocktail Book, and virtually all subsequent authors have adopted it from there.
There are a few exceptions, but they do not convince me. In the 1953 ‘Esquire’s Handbook for Hosts’, there is too much Bénédictine. At best, the version from ‘Stan Jones’ Complete Bar Guide’, with 7.5 ml of Bénédictine instead of 5 ml, might just about pass muster.
It must not be overlooked that there was already another Brainstorm cocktail in existence before 1913. The Pueblo Sun reported on 25 April 1907:- “The ‘brainstorm’ cocktail has arrived. it is the creation of William P. McLaughlin, formerly a Chicago newspaper man. In the parlance of the thirst parlors, it is a ‘sucker drink,’ because the person who orders it usually pays for genuine liquid refreshments for ‘the bunch.’ This is the modus operandi; The leader of the gathering asks for a ‘brainstorm cocktail.’ The prospective victim is persuaded to follow suit. Glasses are set on the bar, each with a square of ice reposing therein. The victim waits with proper patience for the remainder of the ingredients supposedly coming. Finally he asks whether there isn’t ‘something more doing.’ He Is told with hilarity that he must wait for the “something else” until the ice in the glass THAWS.« [4]
The Brooklyn Daily Times, 16. May 1907, page 12. [5]
The Brooklyn Daily Times reported on 16 May 1907: “A BRAINSTORM COCKTAIL. Washington Mixologist Invents an Innocous, Surprising Soother. He may have been aguest at a ‘conspiracy’ banquet; perhaps he had atended a late dinner given by some jolly turfmen to celebrate a lucky day at the track. At any rate, it was shortly after the lights flashed and the doors opened in one of the 4 o’clock cafes not far from Pennsylvania avenue and Tenth street. Arrayed in evening clothes, with correct accessories, the early customer was plainly suffering from ‘nerves,’ ‘flutters,’ or ‘jagitis.’ To the barkeeper he said: “‘S wonderful how much mental ‘sturbance one finds floating around these days. Fell symptoms m’self. Got anything good for my case?” The gentlemanly mixologist politely replied: “Let me recommend, my dear sir, a brainstorm cocktail. My own recipe, sir. Nothing deterious in it. It’s innocuous, soothing, surprising and cooling. Have one?” says the Washington Post. “Certainly. Sounds good to me,” said the “morning after” victim. The barkeeper solemnly produced a large lemonade glass, with a polished scoop, filled with cracked ice, applied the shaker quickly for a few seconds, and placed the brainstorm cocktail in front of the astonished customer, with the remark: “I think, sir, that you will find that just what it is cracked up to be.” The man with mental disturbance carefully examined glass and contents, then said: “Do you take this at once, Mr. Barkeep, or wait until it melts?” “I leave that entirely to the taste of the patient, sir,” was the mixologist’s rejoinder. “What’s the damage? Only 25 cents. Deuced cheap at this hour of the morning Thank you. I’ll introduce brainstorm cocktails at the club,” and the immaculately clad caller “turned around and walked right out again.” “[5]
Hans Schönfeld & John Leybold: Lexikon der Getränke (circa 3000 Erklärungen von Getränken verschiedener Nationen.). 1. Auflage. Köln, Leybold & Schönfeld, 1913.
Jacob A. Didier: The Reminder. An Up-to-Date, Bartenders‘ Vest Pocket. How to Mix Drinks of the Present Time. Containing Clear and Practical Directions for Mixing the Most Popular Plain and Fancy Drinks, Such as Cocktails, Daisies, Fixes, Fizzes, Flips, Sours, Cobblers, Punches, Rickeys, High Balls, Frappes, Juleps, Hot Drinks, Etc. Etc. 5. edition. 1917.
Hugo R. Ensslin: Recipes for Mixed Drinks, 2. edition, New York 1917.
Historical Recipes
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 32. Brani-Storm-Cocktail.
In einen Whiskytumbler gebe man:
1 Stck. Eis, 2 Spritzer Benedictine, 1 Stck. Orangen-
schale, 1/2 Likörglas franz. Vermouth, 1 Likörglas Irish-
Whisky, serviere mit einem kleinen Barlöffel.
1917 Hugo Ensslin: Recipes for mixed drinks. Seite 10. Brain Storm Cocktail.
Cube of Ice.
2 dashes Benedictine
1 piece Orange Peel
2 dashes French Vermouth
1 drink of Irish Whiskey
Use an Old Fashioned Cocktail Glass and serve with a small bar spoon in
glass.
1917 Jacob A. Didier: The Reminder. Seite 4. Brain Storm Cocktail.
Use old-fashioned cocktail glass.
1 lump of ice.
2 dashes of Benedictine.
1 piece of orange peel.
1 pony of French vermouth.
1 drink of Irish whiskey.
Serve with small bar spoon in
glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 34. Brain-Storm Cocktail.
1/2 Wineglass Irish Whisky.
2 Dashes Benedictine.
2 Dashes French Vermouth.
Squeeze orange peel on top.
Stir well and strain into
cocktail glass.
1931 Anderson Fredericks: 100 Cocktails. Seite 21: The Brainstorm.
1 part Rye Whisky
2 dashes Benedictine
2 dashes Dry Vermouth
Squeeze orange peel on top. Stir well and strain
into cocktail glass.
1933 William Guyer: The merry mixer. Seite 52. Brainstorm.
1/2 glass of Golden Wedding Whiskey
2 dashes of Benedictine
2 dashes Noilly Prat Vermouth
Stir well, float orange peel on top
1933 Julien J. Proskauer: Whatt’ll you have. Seite 75. The Brainstorm.
1 part Rye Whiskey
2 dashes Benedictine
2 dashes Dry Vermouth
Squeeze orange peel on top. Stir well and
strain into cocktail glass.
1934 Harry Jerrold Gordon: Gorndon’s cocktail and food recipes. Seite 60. Brain Storm Cocktail.
Irish Whiskey, 1 Glass
Benedictine, 2 Dashes
French Vermouth, 2 Dashes
Add one cube of ice. Stir and serve with
an orange twist.
1934 Jean Robert Meyer: Bottoms up. Seite 20. Brainstorm.
1/2 glass Whiskey
2 dashes of Benedictine
2 dashes Italian Vermouth
Stir well, add orange peel on top.
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 108. Brainstorm Cocktail.
Cube of Ice
2 Dashes Benedictine
1 Piece Orange Peel
2 Dashes French Vermouth
1 Drink of Irish Whiskey
Serve with a small bar spoon.
Use glass number 1
1934 Anonymus: Fancy frinks. Seite 6. Brainstorm.
1/2 glass of Whiskey
2 dashes of Benedictine
2 dashes French Vermouth
Stir well, float orange peel on top.
1935 Leo Cotton: Old Mr. Boston. Seite 20. Brainstorm Cocktail.
Cube of Ice
2 Dashes Benedictine
1 Piece Orange Peel
2 Dashes French Vermouth
1 Jigger Irish Whiskey
Serve with a small bar spoon. Use
Old Fashioned glass.
1935 O. Blunier: The barkeeper’s golden book. Seite 83. Brainstorm.
1/1 Irish Whisky
2 ds. Benedictine
2 ds. French Vermouth
1936 Anonymus: Cocktails, drinks & snacks. Seite 28. Brainstorm Cocktail.
2 oz. Irish whiskey
2 dashes Benedictine
2 dashes Vemouth
Add obe cube of ice, stir in mixing glass, pour into
cocktail glass, add one orange twist.
Irish Whiskey, 1 Glass
Benedictine, 2 Dashes
French Vermouth, 2 Dashes
Add one cube of ice. Stir and serve with
an orange twist.
1937 Anonymus: Here’s how. Seite 21. Brainstorm.
1/2 Wineglass Irish Whisky
2 Dashes Benedictine
2 Dashes French Vermouth
Squeeze Orange Peel on top
1937 United Kingdom Bartenders Guild. Brainstorm.
Irish Whisky.
2 dashes Benedictine.
2 dashes French Vermouth.
Squeeze orange peel on top. Stir and strain into
cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 99. Brainstorm Cocktail.
1/2 jigger Irish Whisky
2 dashes Benedictine
2 dashes French Vermouth
Squeeze Orange Peel on top
Stir well
Strain into Cocktail Glass
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 108. Brainstorm Cocktail.
Cube of Ice
2 Dashes Benedictine
1 Piece Orange Peel
2 Dashes French Vermouth
1 Drink of Irish Whiskey
Serve with a small bar spoon.
Use glass number 1
Irish Whiskey, 1 Glass
Benedictine, 2 Dashes
French Vermouth, 2 Dashes
Add one cube of ice. Stir and serve with
an orange twist.
1948 David A. Embury: The fine art of mixing drinks. Seite 218. Brainstorm.
1 part French Vermouth
4 parts Rye
2 or 3 dashes Benedictine to each drink
Stir. Decorate with a twist of orange peel.
Another version of this drink calls for Irish whisky
instead of rye.
1948 Hilario Alonso Sanchez. El arte del continero. Seite 358. Brain Storm.
1 vasito de whisky irlandés.
2 chorritos de Benedictine.
2 chorros de vermouth fran-
cés.
Hielo cuadrado. Revuél-
vase y sírvase con cascara
de naranja retorcida.
1950 Ted Shane: Authentic and hilarious bar guide. Seite 21. Brainstorm.
2 dashes Benedictine 2 dashes French Vermouth . 1 oz. Irish
Stir with cracked ice and strain. Twist of orange peel.
1953 Anonymus: Esquire’s handbook for hosts. Seite 119. Brainstorm.
1/4 French Vermouth
1/4Benedictine
1/2 best rye whiskey
Stir well with ice and float orange peel
on top.
1953 Leo Cotton: Old Mr. Boston. Seite 32. Brainstorm Cocktail.
Cube of Ice
1/2 Teaspoon Benedictine
1 Piece Orange Peel
1/2 Teaspoon French Vermouth
2 oz. Irish Whiskey
Serve with a small bar spoon. Use
Old Fashioned Cocktail glass and stir.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 96. Brainstorm Cocktail.
2 Jiggers Irish Whiskey
2 Dashes Dry Vermouth
2 Dashes Benedictine
1 Twist Orange Peel
Place ingredients in Old-
Fashioned glass with ice cubes.
1957 Lawrence Blochman: Here’s how. Seite 32. Brainstorm.
2 ounces Irish 1 teaspoon French-type
2 dashes Benedictine vermouth
Stir with ice until very cold, strain into a cocktail glass,
and serve. Fair and warmer tomorrow .
1966 John Doxat: Booth’s handbook of cocktails. Seite 74. Brainstorm.
2 oz. Irish Whiskey
2 dashes Dry Vermouth
2 dashes Benedictine
Serve in small (Old Fashioned) tumbler with ice, twist of
Orange peel, and stirrer.
1977 Stan Jones: Jones’ complete barguide. Seite 234. Brainstorm.
Cocktail Glass Stir
2 oz Irish whiskey
1/2 oz dry vermouth
1/4 oz Bénédictine
Orange peel
1979 Fred Powell: The bartender’s standard manual. Seite 14. Brainstorm.
1 jigger Whiskey
2 Dashes Dry Vermouth
2 Dashes Claristine or
Benedictine
1 Twist Orange Peel
Pour ingredients in Old Fash-
ioned glass over ice cubes and
stir.
50 ml Green Spot Irish Whisky
25 ml Routin Blanc vermouth
5 ml Bénédictine
Preparation: Mix in a tumbler, add an ice cube and stir briefly. As the photo shows, we stirred it beforehand, but that’s not a good idea.
It is said that the Brainstorm cocktail was first published by Hugo Richard Ensslin in 1917, perhaps even in the first edition of his book from 1916. [1] That is not quite correct.
It was published as early as 1913 in the Cologne Lexikon der Getränke (Encyclopaedia of Beverages). Here, however, it is called the ‘Brani-Storm-Cocktail’, which is clearly meant to be the ‘Brainstorm-Cocktail’: “Place the following in a whisky tumbler: 1 ice cube, 2 dashes of Benedictine, 1 piece of orange peel, 1/2 liqueur glass of French vermouth, 1 liqueur glass of Irish whisky; serve with a small bar spoon.” [2-32]
– »In einen Whiskytumbler gebe man: 1 Stck. Eis, 2 Spritzer Benedictine, 1 Stck. Orangenschale, 1/2 Likörglas franz. Vermouth, 1 Likörglas Irish-Whisky, serviere mit einem kleinen Barlöffel.« [2-32]
This recipe makes sense. It’s a Bobby Burns with the vermouth and whisky swapped around.
Jacob A. Didier published the same proportions in 1917. The recipe for his ‘Brain Storm Cocktail’ is as follows: “Use old-fashioned cocktail glass. 1 lump of ice. 2 dashes of Benedictine. 1 piece of orange peel. 1 pony of French vermouth. 1 drink of Irish whiskey. Serve with small bar spoon in glass.« [3-4]
It seems that both interpret the drink not as a Bobby Burns, but rather as an Old Fashioned cocktail, which is mixed with an ice cube directly in the guest’s glass.
Also in 1917, and perhaps even included in the 1916 edition, Hugo Richard Ensslin published his recipe:- »Cube of Ice. 2 dashes Benedictine. 1 piece Orange Peel. 2 dashes French Vermouth. 1 drink of Irish Whiskey. Use an Old Fashioned Cocktail Glass and serve with a small bar spoon in glass.« [6-10]
Here, too, we see the recipe in the glass, though the amount of vermouth has been reduced to such an extent that, in my view, it no longer makes any sense at all. This version was evidently included by Harry Craddock in the Savoy Cocktail Book, and virtually all subsequent authors have adopted it from there.
There are a few exceptions, but they do not convince me. In the 1953 ‘Esquire’s Handbook for Hosts’, there is too much Bénédictine. At best, the version from ‘Stan Jones’ Complete Bar Guide’, with 7.5 ml of Bénédictine instead of 5 ml, might just about pass muster.
It must not be overlooked that there was already another Brainstorm cocktail in existence before 1913. The Pueblo Sun reported on 25 April 1907:- “The ‘brainstorm’ cocktail has arrived. it is the creation of William P. McLaughlin, formerly a Chicago newspaper man. In the parlance of the thirst parlors, it is a ‘sucker drink,’ because the person who orders it usually pays for genuine liquid refreshments for ‘the bunch.’ This is the modus operandi; The leader of the gathering asks for a ‘brainstorm cocktail.’ The prospective victim is persuaded to follow suit. Glasses are set on the bar, each with a square of ice reposing therein. The victim waits with proper patience for the remainder of the ingredients supposedly coming. Finally he asks whether there isn’t ‘something more doing.’ He Is told with hilarity that he must wait for the “something else” until the ice in the glass THAWS.« [4]
The Brooklyn Daily Times reported on 16 May 1907: “A BRAINSTORM COCKTAIL. Washington Mixologist Invents an Innocous, Surprising Soother. He may have been aguest at a ‘conspiracy’ banquet; perhaps he had atended a late dinner given by some jolly turfmen to celebrate a lucky day at the track. At any rate, it was shortly after the lights flashed and the doors opened in one of the 4 o’clock cafes not far from Pennsylvania avenue and Tenth street. Arrayed in evening clothes, with correct accessories, the early customer was plainly suffering from ‘nerves,’ ‘flutters,’ or ‘jagitis.’ To the barkeeper he said: “‘S wonderful how much mental ‘sturbance one finds floating around these days. Fell symptoms m’self. Got anything good for my case?” The gentlemanly mixologist politely replied: “Let me recommend, my dear sir, a brainstorm cocktail. My own recipe, sir. Nothing deterious in it. It’s innocuous, soothing, surprising and cooling. Have one?” says the Washington Post. “Certainly. Sounds good to me,” said the “morning after” victim. The barkeeper solemnly produced a large lemonade glass, with a polished scoop, filled with cracked ice, applied the shaker quickly for a few seconds, and placed the brainstorm cocktail in front of the astonished customer, with the remark: “I think, sir, that you will find that just what it is cracked up to be.” The man with mental disturbance carefully examined glass and contents, then said: “Do you take this at once, Mr. Barkeep, or wait until it melts?” “I leave that entirely to the taste of the patient, sir,” was the mixologist’s rejoinder. “What’s the damage? Only 25 cents. Deuced cheap at this hour of the morning Thank you. I’ll introduce brainstorm cocktails at the club,” and the immaculately clad caller “turned around and walked right out again.” “ [5]
Sources
Historical Recipes
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 32. Brani-Storm-Cocktail.
In einen Whiskytumbler gebe man:
1 Stck. Eis, 2 Spritzer Benedictine, 1 Stck. Orangen-
schale, 1/2 Likörglas franz. Vermouth, 1 Likörglas Irish-
Whisky, serviere mit einem kleinen Barlöffel.
1917 Hugo Ensslin: Recipes for mixed drinks. Seite 10. Brain Storm Cocktail.
Cube of Ice.
2 dashes Benedictine
1 piece Orange Peel
2 dashes French Vermouth
1 drink of Irish Whiskey
Use an Old Fashioned Cocktail Glass and serve with a small bar spoon in
glass.
1917 Jacob A. Didier: The Reminder. Seite 4. Brain Storm Cocktail.
Use old-fashioned cocktail glass.
1 lump of ice.
2 dashes of Benedictine.
1 piece of orange peel.
1 pony of French vermouth.
1 drink of Irish whiskey.
Serve with small bar spoon in
glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 34. Brain-Storm Cocktail.
1/2 Wineglass Irish Whisky.
2 Dashes Benedictine.
2 Dashes French Vermouth.
Squeeze orange peel on top.
Stir well and strain into
cocktail glass.
1931 Anderson Fredericks: 100 Cocktails. Seite 21: The Brainstorm.
1 part Rye Whisky
2 dashes Benedictine
2 dashes Dry Vermouth
Squeeze orange peel on top. Stir well and strain
into cocktail glass.
1933 William Guyer: The merry mixer. Seite 52. Brainstorm.
1/2 glass of Golden Wedding Whiskey
2 dashes of Benedictine
2 dashes Noilly Prat Vermouth
Stir well, float orange peel on top
1933 Julien J. Proskauer: Whatt’ll you have. Seite 75. The Brainstorm.
1 part Rye Whiskey
2 dashes Benedictine
2 dashes Dry Vermouth
Squeeze orange peel on top. Stir well and
strain into cocktail glass.
1934 Harry Jerrold Gordon: Gorndon’s cocktail and food recipes. Seite 60. Brain Storm Cocktail.
Irish Whiskey, 1 Glass
Benedictine, 2 Dashes
French Vermouth, 2 Dashes
Add one cube of ice. Stir and serve with
an orange twist.
1934 Jean Robert Meyer: Bottoms up. Seite 20. Brainstorm.
1/2 glass Whiskey
2 dashes of Benedictine
2 dashes Italian Vermouth
Stir well, add orange peel on top.
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 108. Brainstorm Cocktail.
Cube of Ice
2 Dashes Benedictine
1 Piece Orange Peel
2 Dashes French Vermouth
1 Drink of Irish Whiskey
Serve with a small bar spoon.
Use glass number 1
1934 Anonymus: Fancy frinks. Seite 6. Brainstorm.
1/2 glass of Whiskey
2 dashes of Benedictine
2 dashes French Vermouth
Stir well, float orange peel on top.
1935 Leo Cotton: Old Mr. Boston. Seite 20. Brainstorm Cocktail.
Cube of Ice
2 Dashes Benedictine
1 Piece Orange Peel
2 Dashes French Vermouth
1 Jigger Irish Whiskey
Serve with a small bar spoon. Use
Old Fashioned glass.
1935 O. Blunier: The barkeeper’s golden book. Seite 83. Brainstorm.
1/1 Irish Whisky
2 ds. Benedictine
2 ds. French Vermouth
1936 Anonymus: Cocktails, drinks & snacks. Seite 28. Brainstorm Cocktail.
2 oz. Irish whiskey
2 dashes Benedictine
2 dashes Vemouth
Add obe cube of ice, stir in mixing glass, pour into
cocktail glass, add one orange twist.
1936 Harmann Burney Burke: Burke’s complete cocktail & drinking recipes. Seite 60. Brain Storm Cocktail.
Irish Whiskey, 1 Glass
Benedictine, 2 Dashes
French Vermouth, 2 Dashes
Add one cube of ice. Stir and serve with
an orange twist.
1937 Anonymus: Here’s how. Seite 21. Brainstorm.
1/2 Wineglass Irish Whisky
2 Dashes Benedictine
2 Dashes French Vermouth
Squeeze Orange Peel on top
1937 United Kingdom Bartenders Guild. Brainstorm.
Irish Whisky.
2 dashes Benedictine.
2 dashes French Vermouth.
Squeeze orange peel on top. Stir and strain into
cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The how and when. Seite 99. Brainstorm Cocktail.
1/2 jigger Irish Whisky
2 dashes Benedictine
2 dashes French Vermouth
Squeeze Orange Peel on top
Stir well
Strain into Cocktail Glass
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 108. Brainstorm Cocktail.
Cube of Ice
2 Dashes Benedictine
1 Piece Orange Peel
2 Dashes French Vermouth
1 Drink of Irish Whiskey
Serve with a small bar spoon.
Use glass number 1
1944 Harmann Burney Burke: Burke’s complete cocktail & drinking recipes. Seite 60. Brain Storm Cocktail.
Irish Whiskey, 1 Glass
Benedictine, 2 Dashes
French Vermouth, 2 Dashes
Add one cube of ice. Stir and serve with
an orange twist.
1948 David A. Embury: The fine art of mixing drinks. Seite 218. Brainstorm.
1 part French Vermouth
4 parts Rye
2 or 3 dashes Benedictine to each drink
Stir. Decorate with a twist of orange peel.
Another version of this drink calls for Irish whisky
instead of rye.
1948 Hilario Alonso Sanchez. El arte del continero. Seite 358. Brain Storm.
1 vasito de whisky irlandés.
2 chorritos de Benedictine.
2 chorros de vermouth fran-
cés.
Hielo cuadrado. Revuél-
vase y sírvase con cascara
de naranja retorcida.
1950 Ted Shane: Authentic and hilarious bar guide. Seite 21. Brainstorm.
2 dashes Benedictine 2 dashes French Vermouth
. 1 oz. Irish
Stir with cracked ice and strain. Twist of orange peel.
1953 Anonymus: Esquire’s handbook for hosts. Seite 119. Brainstorm.
1/4 French Vermouth
1/4Benedictine
1/2 best rye whiskey
Stir well with ice and float orange peel
on top.
1953 Leo Cotton: Old Mr. Boston. Seite 32. Brainstorm Cocktail.
Cube of Ice
1/2 Teaspoon Benedictine
1 Piece Orange Peel
1/2 Teaspoon French Vermouth
2 oz. Irish Whiskey
Serve with a small bar spoon. Use
Old Fashioned Cocktail glass and stir.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 96. Brainstorm Cocktail.
2 Jiggers Irish Whiskey
2 Dashes Dry Vermouth
2 Dashes Benedictine
1 Twist Orange Peel
Place ingredients in Old-
Fashioned glass with ice cubes.
1957 Lawrence Blochman: Here’s how. Seite 32. Brainstorm.
2 ounces Irish 1 teaspoon French-type
2 dashes Benedictine vermouth
Stir with ice until very cold, strain into a cocktail glass,
and serve. Fair and warmer tomorrow .
1966 John Doxat: Booth’s handbook of cocktails. Seite 74. Brainstorm.
2 oz. Irish Whiskey
2 dashes Dry Vermouth
2 dashes Benedictine
Serve in small (Old Fashioned) tumbler with ice, twist of
Orange peel, and stirrer.
1977 Stan Jones: Jones’ complete barguide. Seite 234. Brainstorm.
Cocktail Glass Stir
2 oz Irish whiskey
1/2 oz dry vermouth
1/4 oz Bénédictine
Orange peel
1979 Fred Powell: The bartender’s standard manual. Seite 14. Brainstorm.
1 jigger Whiskey
2 Dashes Dry Vermouth
2 Dashes Claristine or
Benedictine
1 Twist Orange Peel
Pour ingredients in Old Fash-
ioned glass over ice cubes and
stir.
explicit capitulum
*