What I’m Drinking Right Now: Mrs. Solomon Wears Slacks
I was looking through my library (which isn’t like the booze Library of Alexandria or something, but which is an agreeable little stack of books about drinks, drinking, and more drinking) the other night for recipes for the Betsy Ross, because my pal Andrew had asked about it (for his new bar, which I talked about below. Really, this is turning into the Andrew Bohrer admiration society). Anywho, the flag-making patriot-in-liquid form as far as I found goes back to 1941 (and by the way, history buffs, I’m not saying I made a complete search of every known record and microfilm and microfiche, but just that I looked through the books in the above mentioned library), to a recipe in one of my favorites, the jolly Crosby Gaige’s Cocktail Guide and Ladies Companion. Which was published in 1941, as you might have surmised. Now, this is a winding road way of getting here, but while tracking down the info, I re-noticed another drink, across the page from Betsy Ross, a drink with the enticing and intriguing name, “Mrs. Solomon Wears Slacks.” Which is one of the top twenty-five drink names. Or, at least, that’s what I’m saying today. In honor of Mr. Gaige’s (or whomever’s) naming prowess, I made the mix, a brandy-based affair, and it was pretty swell. I even sugared the Champagne flute’s rim, as suggested, getting sweetly jiggy with it. I mussed around with the Slacks some (gawd, that’s fun to say), but the basic ingredients stayed the same (I went a snitch higher on curaçao and bitters, and brandy for that matter). I suggest serving it up at those affairs where slacks are worn, or anytime you want to be a bit daring (which slacks were in 1941. And that’s how I’m wearing it).
2 ounces brandy
1/2 ounce orange curaçao
3 dashes Angostura bitters
1. Put a good helping of sugar (but not a mound or anything) on a saucer. Wet the outside rim of a Champagne flute (I used a lemon slice, but you could also rotate it through water on a saucer–just don’t get any water in the glass). Carefully rotate the outside rim of the glass through the sugar–but you don’t want to get any sugar on the inside. No, no, not a grain. So, be careful.
2. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the brandy, curaçao, and bitters. Stir well.
3. Strain the mix into the flute. Garnish with the lemon twist (making sure now, that you get that swoosh of lemon oils from the twist into the drink and not into the atmosphere at large). Now, dance!
Casimira Thompsom said:
I love the post. It looks delicious. Thank you!