Bacardi Cocktail

Historical References

"WHEN IT'S COCKTAIL TIME IN CUBA" by Basil Woon, (1928)

"The "bacardi cocktail" and pronounced "bacARdi," common in New York and Europe, is unknown in Cuba. The proper pronunciation of the name "Bacardi" stressed the last syllable."

"THE OLD WALDORF-ASTORIA BAR BOOK" By Albert Stevens Crockett (1935)

Giving the Correct Recipes for FIVE HUNDRED COCKTAILS AND MIXED DRINKS... The Whole Flavored with Dashes of History Mixed in a Shaker of Anecdote and Served with a Chaser of Iluminative Information.

Pg. 126

"CUBAN CONCOCTIONS...From Will P. Taylor, manager of the Hotel National, in Havana, who stuck at his post all through the recent local disturbances, which included a bombardment of his hotel, I have obtained the choicest Cuban Rum recipes. Out of compliment to Mr. Taylor, who was last resident manager of the Old Waldorf-Astoria, is placed at the head of this list the distinctive cocktail which at his hotel is also called a Daiquiri, or a Bacardi."

COCKTAILS MUST LIVE UP TO NAME

Court Decides Bacardi Drink Should Contain Product Implied by Label. GRANTS AN INJUNCTION Bartenders Give Their Views -- Counsel in Clash Over the Make-Up of Beef Stew. New York Times. New York, N.Y.: Apr 29, 1936. pg. 23, 1 pgs:

"An injunction prohibiting the Barbizon-Plaza Hotel and the Wivel Restaurant in West Fifty-fourth Street, from serving Bacardi coctails containing other than the rum manufactured by the Compania Ron Bacardi was issued yesterday by Supreme Court Justice John L. Walsh."

"Bacardi Decision Affirmed New York Times", New York, N.Y.: Apr 3, 1937.

"If it lacks Bacardi rum, no bartender's concoction can be called a Bacardi cocktail, the Appellate Division ruled yesterday, affirming a similar decision of the late Supreme Court Justice John L. Walsh."

Historical Recipes, without Grenadine Syrup

"Bacardi and Its Many Uses" (circa 1937)

Bacardi Cocktail

Correct recipe:

• The juice of half a lime.
• Half teaspoonful granulated sugar.
• 1 1/2 oz. of BACARDI White.

Mix thoroughly, then shake well in cracked ice. May be served strained or unstrained. Important: Do not alter order ingredients [sic].

PORTS OF THE SUN: A GUIDE TO THE CARIBBEAN, BERMUDA, NASSAU, HAVANA AND PANAMA (1937)

by Eleanor Early

Pg. 304 (HAVANA): "Hardly anyone knows how to mix a proper Bacardi cocktail, so I asked Senor Rafael Valiente, who is host at the famous bar, and he told me that you should take the juice of half a lime, half a teaspoon of granulated sugar, one and a half ounces of white Bacardi, mix thoroughly, and shake well with ice."

CATERER AND LIQUOR RETAILER, September 1941, pg. 19, col. 2 (Bacardi ad)

YES...BACARDI COCKTAILS MUST BE MADE WITH BACARDI

Ruling of the N. Y. Supreme Court, April 28, 1936

The Recipe in Rhyme!

• A LITTLE SOUR, (Juice of half a lime)
• A LITTLE SWEET, (1/2 teaspoonful of sugar)
• THE TROPIC SUN, (A jigger of BACARDI, White or Silver Label)
• WITHOUT THE HEAT! (Ice and shake well)

Who put Grenadine into the Bacardi Cocktail?

Where did the Grenadine Syrup, used in todays Bacardi Cocktail come from? Is it meant to be in the drink or not?

Bacardi Cocktail Recipes with Grenadine Syrup

"Drinks" by Jacques Straub, (1914)

"Bacardi Cocktail"

• 1/2 pony grenadine syrup.
• 2/3 jigger Bacardi rum.
• Juice of half a lime.

Shake well. Strain. Serve.

"The Savoy Cocktail Book" by Harry Craddock, (1930)

"Bacardi Special"

• 1 teaspoon Grenadine
• 1/3 Burrough's Beefeter Gin.
• 2/3 Bacardi Rum
• The Juice of 1/2 Lime

"Old Mr Boston", (1935)

"Bacardi Cocktail"

• 1 jigger bacardi Rum
• Juice of 1/2 Lime
• 2 Dashes Grenadine

"How to Mix Drinks", by Bill Edwards, (1936)

"Bacardi"

• 2 parts Bacardi Rum
• 1 part Dry Gin
• 1 part Lime Juice
• Grenadine to taste

"Stork Club Bar Book", by Lucius Beebe, (1946)

"Bacardi Cocktail"

• 2 oz Bacardi Rum
• juice of half Lime
• 1 dash Grenadine