Star Cocktail

I'm sure the universe is full of intelligent life. It's just been too intelligent to come here.
― Arthur C. Clarke

Star Cocktail by George J. Kappeler

Time is relative is space, so take all that you need. You might fancy a cocktail on the journey – I believe these are called comet tails in space, and are often mistaken for stars. So let’s start there, and make an old classic known as the Star cocktail. This delicious mixture of apple brandy and vermouth gets a boost from both Peychaud’s bitters and gomme syrup. Peychaud’s is the original New Orleans bitter famous for it’s bright red hue, licorice and fruit candy forward flavors, and defining role in the Sazerac cocktail. Gomme syrup was far more widely used in days gomme by, replaced now with simple simple syrup. The additional of gum Arabic gives the syrup a more lustrous texture which is also imparted to the cocktail.

You’ll be seeing stars

The Star cocktail was created by an old time star of the bar as well, George J. Kappeler. He was head barman at the Holland House at Fifth and Thirtieth in nineteenth century New York City, which had “a reputation for the excellence of its damp delights." His magnum opus, “Modern American Drinks: How to Mix and Serve All Kinds of Cups, Cocktails, and Fancy Mixed Drinks”, 1895, contains 456 recipes, including 36 of his own invention. Kappeler writes in his preface: "The recipes contained in this book are for the proper mixing of all kinds of drinks, such as [George goes on to list fifteen drinks]. The formulas are simple, practical, and easy to follow and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the caterer and pleasing to the consumer, the latter of whom will immediately notice a marked improvement in his favorite beverages.” Thanks George, you’ve got me all starry eyed.

Intergalactic pair

Star Cocktail by George J. Kappeler, c. 1895

1 ½ oz apple brandy

1 ½ oz sweet vermouth

3 dashes Peychaud’s bitters

2 dashes gomme syrup

Stir ingredients with ice and strain into a favorite glass. Lemon twist garnish.