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History of the Bacardi Cocktail


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#1 TheGreenOne

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Posted 18 September 2018 - 07:14 AM

“It’s Your Right…!”: A Legal History of the Bacardi Cocktail

Abstract

In 1936, the Bacardi Company filed a trademark infringement action
in New York state court against two New York bars for serving Bacardi
cocktails made without Bacardi rum, and the court granted an injunction.
For years afterward, the Bacardi Company used the ruling in its
advertisement, proclaiming, "It's your right!" to expect Bacardi rum in
your Bacardi cocktail. This article provides a legal history of the
Bacardi cocktail and the Bacardi Company's trademark infringement
action. An appendix provides a list of historical recipes for the
Daiquiri and Bacardi cocktails.


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#2 artemis

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Posted 19 September 2018 - 01:53 PM

That's an intensive document. I see it quotes Famous New Orleans Drinks and How to Mix ‘Em 60-61 (1937).

 

I have a copy that I liberated from the carriage house of a wealthy but absentee matron whose grounds I maintained as a summer job as a teenager.  I don't know how accurate it is about rum cocktails, but the recipe for the Ramos Gin Fizz isn't good.  I used it and was disappointed, and gave up on the drink until Green Imp put me on to a bartender who gets it right (and shares it, allowing me to get it right).  Don't remember his name but he's pretty famous.  Grim impersonated him (obviously the door man had never seen the real thing) to get into a party in NOLA when we debacled there (damn, now that's years ago, too).

 

Probably maybe nothing like a legal document to get the whole truth about even technical matters ....


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#3 Absinthe_1900

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Posted 25 September 2018 - 04:35 AM

Probably the youtube video of Chris MacMillan for the Ramos Gin Fizz.

 

Somewhere in my archives I have a copy of the Henry Ramos original recipe.

Sadly, everytime I think about making a drink of any kind, something happens and I never get around to indulging.


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#4 artemis

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Posted 27 September 2018 - 09:58 AM

That's the man.
Original recipe - that I would like to see.
When I say Chris got it right, I mean that his process makes a drink with the taste and texture I remember of the Ramos Gin Fizz I had at Pat O'Brien's many years ago (hand shaken on an afternoon when the barman had nothing else to do), and it's the same as what you get at the Hotel Monteleone today. It's sort of powdery - not really but I don't know how else to describe it. Sweet but not too sweet. Chris uses too much lemon and lime though - I cut that back by half or else it's too astringent. That gin you recommended makes a difference, too. Old Tom.
Maybe not essential to a tasty drink - Bombay Sapphire makes a fine fizz, but the Old Tom definitely brings something special.
You might be surprised how well old goat sausages are able to stand up to the heat.




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