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Historical References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."
Bartenders Book, by Jack Townsend and Tom Moore McBride, 1951
"During the Prohibition debacle, grenadine wormed its insidious way into the Bacardi, much to the disgust of astute practitioners of the compounding art. It was another attempt to disguise bum liquor with a lot of sweet'nin' and color. Unfortunately, the grenadine practice is still common, and the Bacardi Company's efforts to educate the public away from it have fallen upon deadened palates. According to the expert testimony of the late Eddie Woelke, when grenadine is added, the Bacardi becomes a Santiago"
Historical Recipes, without Grenadine Syrup
"Drinks" by Jacques Straub, (1913/14, reprinted 1920)
"Daiquiri"
- 2/3 jigger lime juice
- 1/3 jigger rum
- 1 barspoon powdered sugar
Shake well with fine ice; strain into cocktail glass.
"Recipes for Mixed Drinks", by Hugo Ensslin, (1916 edition)
Cuban Cocktail
- 1 jigger Bacardi Rum
- 2 dashes Gum Syrup
- Juice of 1/2 Lime
Shake well in a mixing glass with cracked ice, strain and serve.
"Recipes for Mixed Drinks" by Hugo Ensslin, (1917 edition)
Bacardi Cocktail
- 1 drink Bacardi Rum
- Juice of 1/2 lime
- 2 dashes Gum Syrup
Shake well in a mixing glass with cracked ice, strain and serve.
BACARDI Algunos De Sus Muchos Usos.(1930)
Bacardi Coctel (Daiquiri Bacardi)
- El jugo de medio limon.
- Media cucharada de azucar blanca
- Una copita de Bacardi Carta Blanca.
Agitese con hielo picado y sirvase en vasos de coctel. Puede ser servido colado o sin colar.
IMPORTANTE: No altere el orden de los ingredientes.
"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)
"Cocktails Mundiales", By Pedro Chicote, Buenos Aires (1947)
- Bacardi-cocktail (page 113)
- In a cocktail shaker:
- 3-4 lumps of ice
- 1 tea-spoonful of white sugar
- 2 tea-spoonful of lemon juice and the rest ("el resto" in spanish) of Bacardi Rum
- Serve in a cocktail glass, with an orange peel
Bacardi Cocktail Recipes with Grenadine Syrup
"The Ideal Bartender" by Tom Bullock, (1917)
BACARDI COCKTAIL
Use a large Mixing glass. Fill with Lump Ice.
- 1/2 jigger Cusinier Grenadine.
- 1 jigger Bacardi Rum.
Shake well and serve in a Cocktail glass.
BACARDI COCKTAIL -- Country Club Style
Use a large Mixing glass. Fill with Lump Ice.
- 1/2 Lime Juice.
- 2 dashes Imported Grenadine.
- 1 jigger Bacardi Rum.
Shake well; strain into Cocktail glass and serve.
"Drinks" by Jacques Straub, (1913/14, reprint 1920)
The Bacardi Cocktail was not in the 1913/14 edition, but was included in the 1920 edition.
"Bacardi Cocktail"
- 1/2 pony grenadine syrup.
- 2/3 jigger Bacardi rum.
- Juice of half a lime.
Shake well. Strain. Serve.
"Recipes for Mixed Drinks", by Hugo Ensslin, (1917)
Daiguiri [sic] Cocktail
- 1 jigger Bacardi Rum
- 2 dashes Grenadine Syrup
- Juice of 1 Lime.
Shake well in a mixing glass with cracked ice, strain and serve in a cocktail glass.
BACARDI Algunos De Sus Muchos Usos.(1930)
Bacardi Granadine Coctel
- Una copita de Bacardi
- Una cucharda de granadina
- El jugo de medio limon.
Agitese bien y sirvase en un vaso de coctel lleno con hielo picado.
"The Savoy Cocktail Book" by Harry Craddock, (1930)
Bacardi Cocktail (1976 edition)
- 1/4 Lemon Juice or Lime juice.
- 1/4 Grenadine.
- 1/2 Bacardi Rum.
Shake well and strain into cocktail glass.
"Bacardi Special"
- 1 teaspoon Grenadine
- 1/3 Burrough's Beefeater 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
"Cocktails Mundiales", By Pedro Chicote, Buenos Aires, (1947)
- Daiquiri-cocktail (page 141)
- In a cocktail shaker:
- Some lumps of ice
- 1 tea-spoonful of lemon juice
- 3/4 "copita"(*) of Bacardi rum
Shake and serve in a cocktail glass. People in La Habana use to add a spoonful of grenadine to this cocktail and drink it from a big tumbler, filling it with soda water from a syphon.
(*) a sherry copita = 2 oz
Similar Cocktails
Oakland Tribune, 13th November 1913
Rum and Grenadine: "There's a new cocktail in town - a fresh importation from New York. Take half a whisky glass of Porto [sic] Rican rum, add the juice of half a lime and dash into it a squirt of grenadine; shake with ice. This was introduced by Rhys Thomas..."
BACARDI Algunos De Sus Muchos Usos (1930)
Bacardi Coctel "Colorama"
(Fuera de Sintonia)
- Un vasito de Bacardi
- Jugo de medio limon.
- Una cuchardarita de azucar
- Una cuchardarita de granadina
Mezclese y agitese bien en una coctelera con hielo picado.
BACARDI Algunos De Sus Muchos Usos (1930)
Bacardi Daisy
- El Jugo de un limon
- Algunas gotas de granadina
- Una copita de Bacardi
Agitese bien con hielo picado y cuelese a un vaso con hielo picado. Anadase algunas gotas de chartreuse
Honourable Mentions
- Advert: New York Times: June 6, 1913
- Advert: New York Times: June 29, 1916
