How to make a BACARDI COCKTAIL with LELE | COCKTAIL with RUM
Channel: Cocktails with Lele
Date: 2020-07-23

⏬ ALL THE INFO ⏬


INGREDIENTS:
50ml Bacardi White Rum
25ml Lime Juice
5ml Gomme
10ml Granadine

By the time Prohibition fizzled on December 5, 1933, much of the bar trade’s know-how had already atrophied. As barkeeps pieced together a renewed American cocktail culture, a relatively obscure 20-year-old recipe was elevated to grand heights, becoming one of the most popular cocktails of the period immediately following repeal. That drink is the still-misunderstood Bacardí Cocktail, a variation of the Daiquiri that involves rum, lime and grenadine. It is rare on menus today but was a stalwart of the 1930s bar repertoire.
These were the heady days when the discovery of a cocktail recipe was always a newsworthy event. On November 13, 1913, “The Oakland Tribune” reported: “There’s a new cocktail in town—a fresh importation from New York. Take half a whisky glass of Porto Rican rum, add the juice of half a lime and dash into it a squirt of grenadine; shake with ice.”

That’s a straightforward Daiquiri variation turned pink and sweet with grenadine, essentially what would later be called a Bacardí Cocktail but not yet specifying Bacardí rum.
The Bacardí Cocktail, made with the Bacardí name and that specified rum, first appeared in the 1914 edition of a tome humbly titled “Drinks.” Its author, Jacques Straub, was an influential Swiss-born bartender in the employ of Chicago’s Blackstone Hotel. Similar formulations, and the same name, were soon appearing in other volumes, such as Hugo Ensslin’s 1917 “Recipes for Mixed Drinks,” and Tom Bullock’s “The Ideal Bartender,” also 1917
Ensslin’s volume features an odd reversal: a Bacardí Cocktail without grenadine and a “Daiguiri” with the same ingredients as the modern Bacardí Cocktail. In this period, the Daiquiri and Bacardí Cocktail became a binary star, orbiting each other tightly, switching names and ingredients through their time together.

Even grenadine was not a constant. A pomegranate syrup originating in France—grenade being the French for that fruit, from which we get the name of the similarly shaped explosive—grenadine did not appear in early American cocktails, although it was utilized in the barrooms of Paris. The first American recipe book to prominently feature a host of grenadine drinks was in fact Straub’s; he was no doubt familiar with the syrup from his European training.
In mid-1930s New York, the Bacardí Cocktail was a top-selling bar staple, and Bacardí was in the enviable position of having its brand in the very name of that drink. Its pride, however, was tempered by the realization that plenty of bars didn’t use Bacardí in its Bacardí Cocktails. This was an attack on many fronts. Bacardí didn’t want to lose sales to other brands, of course, nor did it want inferior products being associated with its own name. But perhaps most of all, it wanted to protect the Bacardí trademark from becoming just another generic term for rum.
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