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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails → Plain Cocktail Basic Forms

Hot Cocktail Basic Form

Terminus post quem: circa A.D. 1776

Have the folowwing items:

Service-ware

• 6⅓ fl-oz. glass Punch cup
• 4-inch beverage napkin

Tools

• cuting board
• paring knife
• hot water kettle
• teaspoon measure
   [~5 ml.]
• jigger-and-pony measure
   [2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.]
• stirrer
   (metal chopstick - or long, narrow spoon)

Ingredients

• lemon (whole, for zest-cutting)
   (Citrus limon: Eureka or Santa Theresa)
• gentian bitters
   : Angostura™ Aromatic
• superfine white sugar
• water (spring, or purified - in kettle)
• liquor
   (spirits are default)

Instructions

1. Set some water to boil.
2. Set the Punch cup in the work area.
3. Fill the Punch cup with boiling water to warm it.
4. Cut a ~1 inch wide, and ~3 inbch long, strip of lemon zest with minimal pith and reserve it.
5. Set the small sauce pan in the work area. Into it goes:
• • gentian bitters — 2 dashes
   [1 scruplespoonfull / ¼ tsp. / ~1.25 ml.]
• • superfine sugar — 1 teaspoonfull
   [~5 ml.]
• • water — 1 ponyfull
   [1 fl-oz. / ~30 ml.]
• • spirit — 1 jiggerfull
   [2 poniesfull / 2 fl-oz. / ~60 ml.]
6. Place the small sauce pan over medium heat and use the stirring spoon to stir briefly.
7. Discard the water from the warmed punch cup and place it in the work area.
8. When simmering begins, remove the sauce pan from the heat and pour everything from it into the Punch cup.
9. Garnish the drink with:
• • lemon zest (reserved in step #2) — 1 strip
   (twisted zest-side-down over the drink, rubbed on the rim, and put into the drink).
10. Serve the drink on the napkin.

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