Scaffa: Difference between revisions
From Chanticleer Society
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A '''Scaffa''' is essentially a cocktail that hasn't been chilled by ice or otherwise diluted with water. It appears to have been popular in the mid to late 1800's. It's first occurrence is as a single recipe (see below) in Jerry Thomas' 1862 "Bartender's Guide". | A '''Scaffa''' is essentially a cocktail that hasn't been chilled by ice or otherwise diluted with water. It appears to have been popular in the mid to late 1800's. It's first occurrence is as a single recipe (see below) in Jerry Thomas' 1862 "Bartender's Guide". | ||
Note: Need to research more examples of this from the mid/late 1800's to determine what the "true" template was. | |||
==Base Recipe== | ==Base Recipe== | ||
Latest revision as of 13:41, 24 January 2020
A Scaffa is essentially a cocktail that hasn't been chilled by ice or otherwise diluted with water. It appears to have been popular in the mid to late 1800's. It's first occurrence is as a single recipe (see below) in Jerry Thomas' 1862 "Bartender's Guide".
Note: Need to research more examples of this from the mid/late 1800's to determine what the "true" template was.
Base Recipe
Brandy Scaffa
- 1 part brandy
- 1 part maraschino
- 2 dashes bitters
The above is the only "Scaffa" recipe from Jerry Thomas' 1862 "Bartender's Guide", it was included in the "Fancy Drinks" section just following the Brandy Champerelle, which technically was only different because it used an equal amount of bitters. In Harry Johnson's 1882 "New and Improved Bartender's Manual", it calls for the Scaffa to be a "Layered" drink, just like a Pousse Cafe.
