The earliest version of this cocktail that I have found is in the Savoy Cocktail Book (1930). The recipe in Dale's book seems faithful to this version: Gin, Dry Vermouth, with a couple dashes of Benedictine and Bitters, in a chilled glass rinsed with Absinthe.
The 1946 Old Mr. Boston has 3 cocktails bearing this name: one following the traditional recipe; the Merry Widow #2 which consists of equal parts Maraschino and Old Mr. Boston Wild Cherry Flavored Brandy; and the Merry Widow Fizz, which consists of orange and lemon juices shaken with egg white, powdered sugar, and sloe gin.
I have a curiosity about the use of "powdered sugar" in old cocktail recipes--are they referring to the same thing that we know today as powdered sugar, which I believe has corn starch in it, which seems like it would be gross? Or is it a reference to another fine granulated sugar like caster sugar?
Comments (2)
Yeah, no, "powdered sugar" means exactly that. Sugar crushed or ground into a fine powder. Not the modern confectioner's sugar which often includes cornstarch as a free flowing agent.
Posted by erik_flannestad | August 10, 2008 1:05 AM
Posted on August 10, 2008 01:05
Erik
Thanks for the clarification. I felt like I read it somewhere, but couldn't find the citation when I was writing this post.
I think it is interesting that some very basic ingredients like sugar and ice have changed significantly since the early written history of the cocktail.
Posted by Tex | August 10, 2008 9:57 AM
Posted on August 10, 2008 09:57