We would like to introduce you to a cocktail that unfortunately hardly anyone knows: the Noble Cocktail. It was published in 1917 in Jake A. Didier’s book ‘The Reminder – Up-to-date bartender’s vest pocket guide’.
60 ml Eagle Rare 10 Bourbon 15 ml Freimeister Cassis
Preparation: 3 ice cubes, stirred for 20 seconds (60 times).
Jacob Didier was born in Albany, New York, in 1865 and died in 1945. He worked in bars in Chicago and Detroit before settling in Binghampton, where he wrote his book. He opened the ‘Opera Saloon’ there. [2]
In the 1914 edition of the book, the Noble Cocktail is still missing; we can therefore assume that this cocktail saw the light of day between 1914 and 1917. The book was published in Binghampton, a town in the state of New York. In the foreword to his book, he writes: “There are many new recipes contained in this book never before published, and all are up-to-date.” [1-iii]
Unfortunately, it is not noted who invented the Noble Cocktail. Even if it is ‘only’ a variation of the whisky cocktail, in which cocktail bitters and sugar syrup have been replaced by cassis. This variation demonstrates a great understanding of the product, as cassis not only provides the sweetness, but also the bitters from the blackcurrants, which in a Whisky Cocktail need to be added with cocktail bitters. The cassis also provides a light, rounding acidity. An ingenious simplification in the recipe for a Whisky Cocktail. We prefer the Noble Cocktail prepared like a Whisky Cocktail, i.e. without ice. Jacob Didier, on the other hand, prepared and served it – as his recipe suggests – with craked ice in a glass.
When it comes to the question of authorship, we should not be confused by the statement made by Salvador Trullos Mateu in 1937. In his book ‘Recetario internacional de cock-tails’, he states that the recipe comes from José Maria Vazques from the Hotel Lincoln. [5-195] This hotel was opened in Havana in 1926, [3] and other sources also report that José Maria Vazques worked there. [4] The ‘Hotel “Lincoln” Cocktail Book’ was also published in Havana in 1937. The Noble Cocktail is not included in it. The sources only allow the conclusion that José Maria Vazques provided the recipe, but was not the author of it.
Sources
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.
Salvador Trullos Mateu: Recetario internacional de cock-tails. Habana, 1937.
Anonymus: Hotel „Lincoln“ Cock-tail Book. Havana, 1937.
Historische Rezepte
1917 Jacob A. Didier: The Reminder. Seite 164. Noble Cocktail.
Use mixing glass. 1 tablespoon creme de Cassis. 1 drink Bourbon whiskey. 1/2 glass cracked ice. Stir, and serve.
1928 Pedro Chicote: Cocktails. Seite 189. Noble-Cocktail.
Prepárese en cocktelera: Hielo picado muy menudo. 2/3 de whisky Bourbon. 1/3 de crema de cassis. Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: La ley mojada. Seite 199. Noble-Cocktail.
Prepárese en cocktelera: Hielo picado muy menudo. 2/3 de whisky Bourbon. 1/3 de crema de cassis. Agítese y sírvase en copa de cocktail.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 195. Noble Cock-Tail.
Una tercera parto de coñac TRES COPAS. Una tercera parte do Jerez TIO PEPE. Una tercera parto de Benedictino. Bien batido y servido en copa de cock-tail. Autor: JOSE MARIA VAZQUEZ, Cantine- ro del “Hotel Lincoln”.
60 ml Eagle Rare 10 Bourbon
15 ml Freimeister Cassis
Preparation: 3 ice cubes, stirred for 20 seconds (60 times).
Jacob Didier was born in Albany, New York, in 1865 and died in 1945. He worked in bars in Chicago and Detroit before settling in Binghampton, where he wrote his book. He opened the ‘Opera Saloon’ there. [2]
In the 1914 edition of the book, the Noble Cocktail is still missing; we can therefore assume that this cocktail saw the light of day between 1914 and 1917. The book was published in Binghampton, a town in the state of New York. In the foreword to his book, he writes: “There are many new recipes contained in this book never before published, and all are up-to-date.” [1-iii]
Unfortunately, it is not noted who invented the Noble Cocktail. Even if it is ‘only’ a variation of the whisky cocktail, in which cocktail bitters and sugar syrup have been replaced by cassis. This variation demonstrates a great understanding of the product, as cassis not only provides the sweetness, but also the bitters from the blackcurrants, which in a Whisky Cocktail need to be added with cocktail bitters. The cassis also provides a light, rounding acidity. An ingenious simplification in the recipe for a Whisky Cocktail. We prefer the Noble Cocktail prepared like a Whisky Cocktail, i.e. without ice. Jacob Didier, on the other hand, prepared and served it – as his recipe suggests – with craked ice in a glass.
When it comes to the question of authorship, we should not be confused by the statement made by Salvador Trullos Mateu in 1937. In his book ‘Recetario internacional de cock-tails’, he states that the recipe comes from José Maria Vazques from the Hotel Lincoln. [5-195] This hotel was opened in Havana in 1926, [3] and other sources also report that José Maria Vazques worked there. [4] The ‘Hotel “Lincoln” Cocktail Book’ was also published in Havana in 1937. The Noble Cocktail is not included in it. The sources only allow the conclusion that José Maria Vazques provided the recipe, but was not the author of it.
Sources
Historische Rezepte
1917 Jacob A. Didier: The Reminder. Seite 164. Noble Cocktail.
Use mixing glass.
1 tablespoon creme de Cassis.
1 drink Bourbon whiskey.
1/2 glass cracked ice.
Stir, and serve.
1928 Pedro Chicote: Cocktails. Seite 189. Noble-Cocktail.
Prepárese en cocktelera:
Hielo picado muy menudo.
2/3 de whisky Bourbon.
1/3 de crema de cassis.
Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: La ley mojada. Seite 199. Noble-Cocktail.
Prepárese en cocktelera:
Hielo picado muy menudo.
2/3 de whisky Bourbon.
1/3 de crema de cassis.
Agítese y sírvase en copa de cocktail.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 195. Noble Cock-Tail.
Una tercera parto de coñac TRES COPAS.
Una tercera parte do Jerez TIO PEPE.
Una tercera parto de Benedictino.
Bien batido y servido en copa de cock-tail.
Autor: JOSE MARIA VAZQUEZ, Cantine-
ro del “Hotel Lincoln”.
explicit capitulum
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