Comments on: Twentieth Century Cocktail https://cold-glass.com/2010/03/04/twentieth-century-cocktail/ You can make these cocktails. Start right now. Sun, 11 Dec 2016 09:03:04 +0000 hourly 1 http://wordpress.com/ By: Bar-Vademecum › Twentieth Century https://cold-glass.com/2010/03/04/twentieth-century-cocktail/#comment-108278 Sun, 11 Dec 2016 09:03:04 +0000 http://cold-glass.com/?p=581#comment-108278 […] https://cold-glass.com/2010/03/04/twentieth-century-cocktail/: Twentieth Century Cocktail. Von Douglas Ford, 4. März 2010. […]

]]> By: Robert H. https://cold-glass.com/2010/03/04/twentieth-century-cocktail/#comment-107934 Mon, 01 Aug 2016 22:23:33 +0000 http://cold-glass.com/?p=581#comment-107934 Great site, by the way.

]]> By: Robert H. https://cold-glass.com/2010/03/04/twentieth-century-cocktail/#comment-107933 Mon, 01 Aug 2016 22:22:29 +0000 http://cold-glass.com/?p=581#comment-107933 I stumbled across another Twentieth Century cocktail in Jack’s Manual by J.A. Grohusko, 1916 edition. Definitely not named after the train! It combines bourbon, lemon, lime, a dash of rum topped with ginger ale or seltzer..

]]> By: Doug Ford https://cold-glass.com/2010/03/04/twentieth-century-cocktail/#comment-107860 Thu, 30 Jun 2016 03:02:19 +0000 http://cold-glass.com/?p=581#comment-107860 In reply to John French.

Excellent. I think chocolate bitters would be an excellent experiment with the Twentieth Century. I look forward to giving it a try.

]]> By: Doug Ford https://cold-glass.com/2010/03/04/twentieth-century-cocktail/#comment-107853 Mon, 27 Jun 2016 02:53:17 +0000 http://cold-glass.com/?p=581#comment-107853 In reply to John French.

Chocolate bitters, good idea. Thanks!

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]]> By: John French https://cold-glass.com/2010/03/04/twentieth-century-cocktail/#comment-107852 Mon, 27 Jun 2016 02:06:00 +0000 http://cold-glass.com/?p=581#comment-107852 In honor of the dubious history of the name, I packed my citrus press and shaker on the overnight train from San Francisco to Seattle and made these in my sleeper compartment. I substituted simple syrup and chocolate bitters for the creme de cacao and it was fantastic.

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