From Chanticleer Society
Revision as of 13:41, 24 January 2020 by DrinkBoy (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

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.