The Sugar Free Imperial Fizz (aka the Whiskey Fizz), is a slight twist on the regular recipe. Normally, light rum is not included at all, but we found this variation on Drinksmixer, which we thought really added a nice nuance of fruitiness to the drink.
The Sugar Free Magnolia Blossom is another classic cocktail adapted from the Savoy Cocktail Book, which if you haven’t heard us rave about it already, is a definite go-to book for vintage cocktail recipes.
Also, when trying to research a little history on the Sugar Free Magnolia Blossom, we came across another blog called Savoy Stomp. Really impressive that a group of folks would try and work their way through the entire book, one cocktail at a time! The Savoy Stomp lists the origins of the Magnolia Blossom as:
The Sugar Free Tom Collins Cocktail is as refreshing as it is delicious. This beauty, first written about back in 1876 by the famous bartender, Jerry Thomas, has a little history behind it.
It’s believed that Jerry Thomas based this drink of the Great Tom Collins Hoax of 1874, which is described on wikipedia. Here is an excerpt:
The Sugar Free Fool Moon was an instant success at the MDR Labs! The herbal flavors of the Creme de Violette mesh together so well with the mint and gin that in hindsight, the combination seems obvious!
We are always trying to find new recipes for our Sugar Free Creme de Violette, so we were excited to try this one out! The Sugar Free Fool Moon is adapted from Ted Haigh’s Vintage Spirits and Forgotten Cocktails, but the Fool Moon is an adapted recipe of the Blue Moon (which we also have listed in the MDR archives, here.)
The Sugar Free Mark Twain Cocktail is our sugar free adaptation of the original that was referred to by Mark Twain himself! We found the original recipe we adapted printed in The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes, by Dale DeGroff.
However, the reference from Mr. Twain dates back to a letter written to his wife from London in January of 1874 (and quoted from Mark and Livy: The Love Story of Mark Twain and the Woman Who Almost Tamed Him, by Resa Willis):
The Sugar Free Scofflaw is another drink adapted from two of our favorite books, Vintage Spirits & Forgotten Cocktails, by Ted Haigh (Dr. Cocktail) and the Savoy Cocktail Book. And it was originally made by Gavin Duffy in the Harry’s New York Bar, in Paris.
This is a flavor-filled cocktail that really blends together wonderfully with the rye whiskey, citrus, and myriad of herbs from the dry vermouth. The bit of grenadine gives it that extra flavor that really completes the drink.
The Sugar Free Curacao Punch is another great recipe adapted from Vintage Spirits and Forgotten Cocktails, by Dr. Cocktail (Ted Haigh). However, this drink was originally published in 1882 by Harry Johnson’s New and Improved Bartender’s Manual.
This cocktail was immediately described as tasting like vacation. With the lemon citrus added to the brandy and rum, this drink had so many levels of flavor. And the bubbles from the soda water really made the drink come alive. We used Schweppe’s Club Soda, but I’d be very interested to try it with a home carbonation system.
The Sugar Free Saint Croix Rum Fix is another cocktail adapted from Vintage Spirits and Forgotten Cocktails, as written by Dr. Cocktail, but was actually originally published in The Complete Bartender, by Albert Barnes in 1884!
The Sugar Free Saint Croix Rum Fix is a wonderful example of everything that can be great with a cocktail. It has a sharp bold flavor from the spiced rum, yet has a pleasant tropical fruity pineapple and citrus flavor. This cocktail is quickly becoming high on our repeat cocktail list!
The Sugar Free Blue Moon is a delicious example of what Sugar Free Creme de Violette can do for you!
This wonderfully herby treat has just the perfect blend of lemon, herbs, and gin that make you crave another. Very similar to the Aviation, the Sugar Free Blue Moon is a cocktail that deserves to see the light of day again! For those that missed our Creme de Violette (Yvette) post, regular versions of this ingredient were not available in the USA until 2007, which is a crying shame!