200 years of Cocktail Historyat McCormick and Schmick's in Boston

McCormick and Schmick's Presents 200 Years
Of Cocktail "History"

[Editor's Note: The following story comes directly from a press release and is presented for information only.]

McCormick and Schmick's at Faneuil Hall
(photo courtesy of McCormick and Schmick's)

In celebration of The Cocktail, McCormick & Schmick's Seafood Restaurants (at the Boston Park Plaza Hotel and at Faneuil Hall Marketplace) have researched and recreated some of the world's finest libations, many classic and true to form with others offering a new twist.

The Museum of the American Cocktail points out that the term "cocktail" was reportedly first defined in The Balance and Columbian Repository, printed in Hudson, New York, in 1806. The publication stated that a cocktail is "a stimulating liquor, composed of spirits of any kind, sugar, water and bitters."

The Classic Cocktail Menu is grouped by historic periods, starting with the Golden Years (1806 - 1920), running through Prohibition and Beyond (1920 - 1950), Modern Creations (2005 to the Present) and concluding with several favorite Bartender Selections. One cocktail in this final section was crafted to commemorate McCormick & Schmick founder Bill McCormick's appointment as U. S. Ambassador to New Zealand.

As McCormick and Schmick’s president and co-founder Doug Schmick has said, “We have always emphasized traditional mixology, hand mixing cocktails with all fresh ingredients. This creative cocktail program gives us an opportunity to resurrect some American classics and share with our guests the interesting cocktail lore that goes along with them.”

Showcasing more than 35 tempting libations, the menu highlights the history of each drink as well
as its ingredients. All drinks are available both in the lounge area and in the dining room.

A sampling of selections includes the following, by historic period:

EARLY DAYS AND GOLDEN YEARS (1806 - 1920)

The Old Fashioned Whiskey Cocktail
A true classic, this drink is said to have been first served to Col James E. Pepper at the Pendennis Club in Louisville, Kentucky, sometime during the late 1800’s. This is the original Old Fashioned, crafted with a generous pour of Makers Mark, Angostura Bitters, sugar, water and finished with a lemon and orange peel. 9.75

Jamaican Daisy
The Daisy is a class of refreshing cocktails first noted in Prof. Jerry Thomas's bartending guide, published in 1862. Soft, sophisticated and poised for a comeback, our version finds Appleton V/X Rum playing nicely with Orange Curacao, freshly squeezed lemon and orange juices, pasteurized egg white and a dash of Angostura bitters. 9.25

The Virginia Mint Julep
A modern favorite with ancient foundations. Research leads us to believe that (contrary to popular belief) this American classic came out of Virginia, not Kentucky, in the late 1700's when mint was first added. Woodford Reserve bourbon is crafted with lightly bruised fresh mint, water, and a touch of sugar. 10.95

PROHIBITION AND BEYOND (1920 - 1950)

The Pegu Club Cocktail
First sipped by British Officers in the 1920’s just outside of Rangoon, Burma, at a club of the same name. Consisting of Beefeater Gin, orange Curacao, fresh lime, Regan’s Orange and Angostura Bitters. 8.75

The Moscow Mule
The invention of this cocktail in 1946 at the Cock and Bull Restaurant on Sunset Boulevard in Los Angeles was a catalyst for bringing vodka to the forefront during the mid-1900’s. Stolichnaya Vodka, fresh lime, and pureed ginger topped with soda. Served long over ice. 9.75

The Blood and Sand Cocktail
A rare treat from the 1920’s. Rumored to have been created for the opening of the feature film of the same name starring Rudolf Valentino. Its color resembles that of blood mixed with sand. Glenlivet Single Malt Scotch whisky is mixed with sweet vermouth, Cherry Herring and fresh orange. 11.50

MODERN COCKTAIL CREATIONS (2005 to the Present)

Ambassador Smash
Crafted to commemorate company founder Bill McCormick's position as U.S. Ambassador to New Zealand. Hand-pressed kiwi and mint are shaken vigorously with Woodford Reserve; add fresh lemon and Angostura bitters. Serve strained over fresh ice and topped with a touch of soda. 10.50

Basil Grape Refresher
Fresh basil and white grapes hand pressed with Finlandia vodka, fresh lime juice, ginger ale, and Angostura bitters. 10.95

Guava Sexy
Stoli Vanilla, pureed guava, fresh lime juice, ground clove, and Angostura bitters. 9.75

Pimms Cucumber Deluxe
Absolut Citron, Pimm’s No.1, fresh cucumber and fresh lemon. 8.95

BARTENDER SELECTIONS

Sykes Espresso Martini
Crafted by McCormick & Schmick's own Pete Sykes, one of Boston's 25 Most Beloved Bartenders. Pete and the rest of the bar crew combine Stoli Vanilla, Starbucks Coffee Liquor and Bailey's Irish Cream. Shaken not stirred for a rich, creamy martini with a kick. 11.25

The San Francisco Lemon Drop
The West Coast's king of sour-style cocktails. Disputably invented at Henry Africa's in San Francisco, this drink strikes a perfect balance between vodka, Cointreau, fresh lemon, and a touch of sugar. Served up with a superfine sugar rim. 11.25

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