Lucien Gaudin Cocktail

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The Lucien Gaudin Cocktail is a cocktail made from gin , triple sec , Campari and vermouth and belongs to the group of short drinks .

history

The cocktail is named after Lucien Gaudin , a French fencer who became internationally known for his participation in the Summer Olympics in 1920 , 1924 and 1928 . In 1928 Gaudin won two gold medals in Amsterdam , although he is said to have got back on his feet in the foil single against the German Erwin Casmir , after a temporary knockout , only with the help of cognac (in connection with aspirin and a massage).

The cocktail is often referred to as the "prohibition cocktail" and its origin was assigned to the years of prohibition in the United States (1920–1933). When and where it was named after Gaudin and whether it was already widespread during the lifetime of Gaudin, who took his own life in 1934, has not been proven. The earliest known source for the recipe is the Bartender's Guide , published in the US in 1947 . Its author, Victor Jules Bergeron alias "Trader Vic", only came into contact with cocktails years after Gaudin's Olympic successes when he worked briefly in the early 1930s as a temporary assistant to his uncle Feret in his saloon in Oakland . In 1934 - the year Gaudin died - Bergeron opened his own restaurant, Hinky Dinks, and later became known as a pioneer of the tiki trend.

The cocktail only became more widespread after it was published in 2004 in a collection of old and forgotten mix recipes as part of a general return to historical recipes since the early 2000s. In his book Vintage Spirits and Forgotten Cocktails , Ted Haigh called the Lucien Gaudin Cocktail a very mature Prohibition Cocktail , but without naming a source.

preparation

The Lucien-Gaudin Cocktail published in the Bartender's Guide at the end of the 1940s consists of 3 parts (in the recipe 3 ⁄ 4 oz. ) Gin and one part ( 1 ⁄ 4 oz.) Each of Cointreau , Campari and French vermouth , which are shaken with pieces of ice and be strained into a pre-chilled cocktail bowl . More widespread today is the recipe adapted by Ted Haigh in 2004 with only two parts of gin (in the recipe 1 oz. Or 3  cl ) to one part (½ oz. Or 1.5 cl) of Cointreau, Campari and dry French vermouth, all in one Mix a mixing glass with ice cubes and strain into a cocktail glass without ice ; the drink is garnished with an orange zest .  

The cocktail is similar to the Negroni , with the red and sweet Italian vermouth being replaced by dry French vermouth and orange liqueur . Compared to the Negroni, which regularly consists of equal parts of gin, vermouth and Campari, the Campari portion is also halved, so that the Lucien Gaudin cocktail appears fruity, but less bitter, in comparison.

Individual evidence

  1. ↑ a b c Ted Haigh: Vintage Spirits Forgotten Cocktails. Quarry Books, Gloucester (Massachusetts), 2004, ISBN 978-1-610-59482-0 , p. 127 ( limited preview in Google Book Search).
  2. ↑ Silvie Josse: L'Âge de Lucien Gaudin. In: L'Équipe. July 28, 2015, accessed January 8, 2019 (French).
  3. ↑ a b Trader Vic: Bartender's Guide. Trader Vic's Book of Food and Drink . Reprint 1948. Garden City Books, New York 1947, pp. 149 (English, collectif1806.com [PDF; 38.4 MB ; accessed on January 8, 2019]).
  4. ↑ a b Jeff Berry: Beachbum Berry's Potions of the Caribbean . 400 Years of Tropical Drinks And the People Behind Them. Cocktail Kingdom, New York 2014, ISBN 978-1-60311-380-9 , pp. 163 (English).