1914 Kentucky Colonel Cocktail By Jacques Straub of the Pendennis Club
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- 1914 Kentucky Colonel Cocktail By Jacques Straub of the Pendennis Club Glen and Friends Cocktails After Dark
This classic cocktail is found in the 1914 Jacques Straub Cocktail book "Drinks" - Jacques Straub was a bartender at the Pendennis Club and is often credited with inventing the Old Fashioned Cocktail. We're not sure if this was a Pendennis Club Cocktail, or if it was inspired by his time at that club in Kentucky... But the Kentucky Colonel moniker is part of the lore around the creation of the Old Fashioned Cocktail.
Kentucky Colonel Cocktail
¼ jigger Benedictine
¾ jigger bourbon
1 piece lemon peel
Stir well and serve in an old style glass
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‘It was a bitter day’ was what got the smile out of me. Thanks team. You both are the best!!!
You know what's going to be a good one when Glenn is mixing the drink at about 1:00 out of a 9 minute video
Your experimenting with ingredients is a big part of why I love your channel!
Benedictine is one of my absolute favorites in cocktails. A great one is the New Orleans classic, the vieux carre cocktail: 3/4 oz brandy, 3/4 oz rye whiskey (or bourbon), 3/4 oz sweet vermouth, 1/4 oz benedictine, 1 dash peychaud's bitters, 1 dash angostura bitters. Stir with ice, strain and serve with a twist of lemon. The blend of brandy and rye whiskey are a surprising marriage made in heaven and despite a low amount of benedictine, it lingers on the tongue in perfect balance with the other spirits. It's a must try!
Thanks for the tip! YOUR RECIPE has room for experimentation as well. I'm going to begin by skipping the bitters.
That is like #4 on my favorite list...I cannot believe how tasty that drink is and to be highly respected too....will knock it out.
bene and black (Benedictine & blackcurrant) or a bene 'n' hot (with hot water this time) were my grandma's favourite tipples. Where I'm from originally, east Lancashire in the UK consumes a large proportion of the Benedictine produced because we had a regiment in WW2 called the east Lancs regiment that acquired a taste for it whilst stationed in France during the war. Theres a particular working mans club called the 'Burnley Miners Club' that at its peak was getting through 1000 bottles a year of it.
Thank you for sharing a wonderful memory! Drinks and Traditions are natural partners.😍
Thanks Glen and Jules! Great video as always. A little Kosher salt is amazing! Glen is completely correct. I put a quarter to a third of a teaspoon of it per gallon of homemade lemonade, really changes the flavor and even the mouth feel radically.
Just tried it with Bulleit 95 Rye and also one with Jefferson's bourbon both with a drop of Angostura Orange bitters. I liked them both.
I've also just tried a variation of 1 part Benedictine to 2 parts whisky with a dash of orange bitters. Suits my palette much better!
Can’t fake genuine content. Loved this video
Very similar to another wonderful simple cocktail....The Pendergast. I found the Pendergast recipe on a Colman Camping flask of all places. It has bitters as well as sweet vermouth. This cocktail also looks tasty. Thanks so much.
When I feel like Benedictine, I like a Vieux Carre. It is a Manhattan riff; equal parts rye, cognac, and sweet vermouth with a bar spoon float of Benedictine on top and a lemon twist. I usually leave out the twist for the same reason Glen did.
Thanks for the show Glen.
Edited for lazy spelling errors.
You 2 have way too much fun mixing drinks! 🤪❣
My favorite use of Benedictine is for a "Frisco". Originally it calls for 1 part Benedictine, 1 part fresh lemon juice, and 4 part rye whiskey. Shake over ice and serve into a chilled glass. Similiar to what y'all did in this episode. However, we end up substituting the fresh lemon juice for lemoncello since we nearly always have it in the house, but does add more medicinal flavor to it. Almost like a liquid cough drop, if that's appealing to y'all.
That sounds yummy!
Aqua Velva? What tales are you not telling us, Glen?
Glen if you're looking for a Christmas/holiday cocktail for the channel, look up the Trinidad Sour. If you've never had one, it features Angostura as the base spirit, orgeat, rye, and tastes like a holiday potpourri (in a good way) with some mulled wine vibes. I made Anders Erickson's version and it's become my favorite special occasion cocktail.
I like Benedictine especially in the depths of a cold winter. It always tasted smoother after being opened for a while, a bottle usually lasted at least a year. The current bottle tastes sweeter, less medicinal than I remember. Will give the cocktail a try,
As a former Louisvillian, whenever I hear Benedictine, I think of the cucumber and cream cheese sandwich spread that is popular there. Or, it was when I lived there in eighties and nineties. Pendennis Club is a very "highbrow" private club downtown. I never saw the inside of it. So, another possible name for this drink is the "Louisvillian".
Good call on the bitters, making this a true cocktail. Adding 2 dashes of angostura aromatic bitters to this drink makes it a Monte Carlo Cocktail
2 dashes (1/4 tsp) Angostura aromatic bitters
1-1/2 oz bourbon
1/2 oz Benedictine
Stir/strain
Lemon peel garnish
Basil Hayden, 1792, Pendennis. When you said Benedictine I initially presumed it was that flavorless spread Louisville thinks exists elsewhere.
In the end you make a drink you should drink and hopefully like. So even if it has a recipe I love that you're trying new things with it. Who knows. A small addition might make it the best drink you've ever had! And love the "it was a bitter day" 😄
My mom liked Benedictine and Brandy when we played pinochle. Good times.
I remember when Moe paged the entire bar looking for a "Jacques Straub". Good times.
Is the "Amanda Hugginkis" cocktail to follow?
@@StereoTyp0 She authored volume II of "Drinks" I believe.
@@StereoTyp0 cocktails named after simpsons prank calls is genius. I'd love to drink the "I'm a Stupid Moron with an Ugly Face and a Big Butt and My Butt Smells and I Like to Kiss My Own Butt" cocktail.
Now that you have Benedictine you should try a Vieux Carré!
All hail, Chicken.
I think the more you kept trying the drink the smoother it was going down 😉 You guys must have a blast doing the Cocktail segments ♥ I have to take a cue from you and experiment with some of the bottles that are in the back of the liquor cabinet!
Benedictine is an interesting liqueur, I would like to definitely see you experiment with that.
thanks Glen
Missed opportunity on the broader good/bad history of the pendennis club and its culinary contributions. Thinking specifically of henry Bains sauce. Plus the tie in of the honorary title of kentucky colonel. But nice to see my home town highlighted at least.
"Herbal" is my take on Benedictine. Yes, it is sweet! My recommendation: take the sweetness down with a Dry Gin that is light on juniper. The orange bitters seemed to work well for you, so maybe add that. Finish with a twist of orange peel?
@7:09. I'll take Jules advise and keep practicing and drinking 😁
Another Kentucky recipe this year, YEAH! I add a pinch of salt to my home made ice cream. God Bless and stay safe.
I have that dropper bottle of saline; my is at a 20% concentration. Got the idea from Dave Arnold's Liquid Intelligence.
Highly recommended! It's easy to add just 1 drop, (2 for sours, 3-5 for margaritas), which still makes a huge difference.
Now to try the B&B Brandy and Bénédictine
This sounds alot like something we in Sweden had like 15 years ago, We had a liqueur that was called "Capten Lutenant" and it was made from benedicitine or something close to it and congac. So you could try this drink but with congac.
I thought Glen was going to do a spit take when he first tried a sip. Julies sudden exclamation made me smile in surprise. I did do some bartending back in the dark ages. Never had a call for Benedictine cocktail, except for occasional B&B. However going out to eat or to dinner party, coffee and benedictine after was not uncommon even today. Bakers I know often pair Benedictine with dark chocolate desserts. For me, I really enjoy a large hot coffee with sugar real cream and Benedictine. It's like a different bitter than the coffee brings. Brandy and Benedictine is just as spicy/bitter on its own, or in coffee and a great winter treat. Perhaps its one of those tastes for people who enjoy coffee more? How do y'all feel about Kahlua?
Now that you have whiskey, Benedictine, and Peychaud's, try a Vieux Carre.
I was surprised when Glen said he liked it, not what his face said on the first sip.
I can't stop meowing back at Chicken
Thank god he didn’t use the Weller antique 107. Super allocated and meant to be drank straight up or with some ice.
Speaking of colonels, how about another KFC follow up? You have me obsessed over it! 😁 thanks
I wasn’t surprised when the Peychaud bitters didn’t work; but, I can’t say why… it was just intuitive. I wish COULD say why (too sweet, too herbal, too ‘cherry’, etc.) because I think understanding that would give me some better insight in to my pallet/preferences. Oh well, sometimes you have to settle for “that’s tasty”, and “that’s not” and leave it at that.
Chicken thirsts for bitters!
Heh heh... after years of drinking cocktails that contain it, and reading cocktail recipes that sounded good, only to get down to Benedictine, and not having any, I finally broke down and bought a bottle. So glad I did. So many more cocktails to make. The Vieux Carre and the La Louisiane being two of them. Yum!
I think stirring the drink with the lemon peel in it would have solved the issue 😂
If you added Ango it's basically a Monte Carlo :)
Aquavelva with a dash of Brute!
and a twist of Hai Karate
Someone suggested Benedictine & tonic to Big Clive during one of his live streams and he said it was good.
Hmmmm. Where I'm at, 750ml bottle of 1792 Bourbon is $27.00 and a bottle of Benedictine is $25.00.
Bourbon on the rocks it is! Cheers! 😁
Benedictine is supposed to be a liqueur invented by a 16th century monk containing 27 herbs and spices. Therefore, you could easily call this the Colonel Sanders drink.😁
Are you going to try a hand-mixed (instead of bottled) B&B? Since it's from the 1930s, it might be interesting to you.
Glen, you didn't stir long enough...
😉😉😉
When you said Benedictine has a nose of "Aqua Velva," I laughed out loud! Do they still sell Aqua Velva these days?
As for the cocktail itself, it sounds like you would have been better off putting the lemon peel in the cocktail so it could release some citrus and bitterness.
Chicken
I think you need to put the lemon in when you stir. It'll get some lemon and bitterness that way.
Waitwaitwait, have there been chickens in here this whole time!?! Not judging, it's adorable but I had no idea lol.
Lol - chicken is their cat:)
You try to find a old recipe for Brandy Alexander.
How about muddling the lemon??
Maybe B & B instead of straight Benedictine?
Try a Bobby Burns cocktail.
Like this one: th-cam.com/video/FQDWy4Respg/w-d-xo.html
@@GlenAndFriendsCooking more like a riff on a Manhattan
2 dashes ango
3/4 oz sweet vermouth
1/4 oz benadictin
2oz blended scotch
6 of them and boom!it's sweet,it's thick,it's viscous,it's yes only 3 more then I'm off?🤣🤣🤣🤣👍
Sir Mixalot
2:53 Chicken makes a pseudo appearance
Throughout the entire video.
Has there been a cat reveal? Pls? 😊
There was a beer brewing episode where you can see Chicken
In the "Phosphoric Acid Cocktail! 1914 Riding Club Cocktail" episode from one week ago (oct. 26) Chicken appears, apparently very keen on being involved.
a bitter, salty Kentucky Colonel...
I just gave this a try. It's OK, but it's nothing nearly as good at the vieux carre. Highly recommend giving it a try.
I live in Kentucky! If you're not using bourbon made in Kentucky it's not a real a real Kentucky Colonel. It's like using Tequila made in Canada instead of Mexico! 😜
how about benedictine and tequila
Do you have a pet chicken?
A pet kitty, named Chicken. 😊