https://www.ChanticleerSociety.org/index.php?title=Scaffa&feed=atom&action=historyScaffa - Revision history2024-03-29T00:38:29ZRevision history for this page on the wikiMediaWiki 1.39.2https://www.ChanticleerSociety.org/index.php?title=Scaffa&diff=839&oldid=prevDrinkBoy at 20:41, 24 January 20202020-01-24T20:41:56Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:41, 24 January 2020</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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".</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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".</div></td></tr>
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<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"> Note: Need to research more examples of this from the mid/late 1800's to determine what the "true" template was.</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Base Recipe==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Base Recipe==</div></td></tr>
</table>DrinkBoyhttps://www.ChanticleerSociety.org/index.php?title=Scaffa&diff=838&oldid=prevDrinkBoy: Created page with "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..."2020-01-24T20:40:55Z<p>Created page with "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..."</p>
<p><b>New page</b></p><div>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".<br />
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==Base Recipe==<br />
'''Brandy Scaffa'''<br />
* 1 part brandy<br />
* 1 part maraschino<br />
* 2 dashes bitters<br />
<br />
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.</div>DrinkBoy