Thanks to everyone who participated in this week's Food History Happy Hour! In this episode we made the Saratoga Cooler from the 1917 Recipes for Mixed Drinks. We also talked about Saratoga Springs, Ann Northup, Saratoga chips and George Crum, Hand melons, watermelon and melons in general, ginger ale, root beer, birch beer, spruce beer, and other lightly fermented soft drinks, by request, my food and cooking memories, celebrating my grandpa's 101st birthday, lemon shakeups and lemonade, tomato sandwiches, Miracle Whip, tomatoes and food storage, the Soviet version of Spam, whether or not to refrigerate eggs, a brief foray into next week's topics of camping, drink pairings, and ice cream. I also asked for input on putting together new talks!
Saratoga Cooler (1917)
The "Saratoga Cooler" cocktail comes from the "Cooler" section of Recipes for Mixed Drinks by Hugo Ensslin (1917).
Here's the original recipe:
Use Collins glass.
Juice of 1/2 lemon
1/2 teasponful powdered sugar
2 dashes Angostura bitters
1 bottle ginger ale (cold)
Stir slowly and serve.
I used 1 tablespoon of lemon and just filled the glass with ginger ale. I also added ice to keep things nice and cold and guestimated the powered sugar. It really was quite refreshing though!
And this handsome fella is my grandfather, who just turned 101 years old. He was born on July 3, 1919. Happy Birthday, Grandpa Les!
If you liked this post and would like to support more Food History Happy Hour livestreams, please consider becoming a member or joining us on Patreon. Members and patrons get special perks like access to members-only content.
Your comment will be posted after it is approved.
Leave a Reply.
Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
The Food Historian is an Amazon.com and Bookshop.org affiliate. That means that if you purchase anything from any Amazon or Bookshop links on this website, or from the Food Historian Bookshop, you are helping to support The Food Historian! Thank you!
You can also support The Food Historian by becoming a patron on Patreon: