Episode 44: The Greatest Show on Earth – Barnum (was right) Cocktail
About this Episode
Episode #44 features a popular personality from the cocktail era: Mr. PT Barnum. The name of the cocktail refers to Barnum's supposed famous saying that a "sucker is born every minute." But even as we look into this cocktail we can't verify much of anything and even the attribution of that phrase seems off. Given that Barnum was a temperance speaker from 1850 to his death, an attribution from him directly seems unlikely. We doubt he was making cocktails or ordering cocktails for himself or anyone else. Strangely enough, Jerry Thomas, the bartender who first published his recipes in 1862, owned a saloon beneath Barnum's American Museum on Broadway in New York and it seems that they did in fact know each other, but Thomas doesn't have the cocktail in his book which seems unlikely if he was the original creator. The first place Jay does find the Barnum Was Right Cocktail is in Trader Vic's cocktail book, published much later than would be expected from a cocktail bearing Barnum's name. Because of its nonexistence, even by mention, prior, Jay considers Vic Bergeron as the creator of this cocktail. Now lack of evidence isn't proof of what is actually the case...if anyone knows the origin story to this cocktail better and can point to evidence, we'd love to know it and amend the discussion. Getting into the conversation of the name of the drink, it appears even that is up for debate. There is no place where we can find "a sucker is born every minute" as being spoken by PT Barnum. In fact, many people suggest that Barnum's big top competitors at the time told people Barnum said it to discredit him. But even if that were the case or Barnum had said it, the concept goes much further back historically, so it's not an original idea, having Barnum say it just made it sound better, as was the case with everything he did. Here’s the recipe:
- 2 Ounces gin
- 1 Ounce apricot-flavored brandy
- 1/2 ounce fresh lemon juice
- 2 dashes Angostura Bitters
This cocktail was more or less fine. It didn't offend, it didn't impress. It merely existed. We all had it and we enjoyed it for what it was, but it comes from the classic style of gin, bitters, and one other ingredient that sets it apart from a Tom Collins or many other drinks we've had. It was excellent to try, but for my money, the story here was the best part.
Recent Episodes from Monster in a Glass
Episode 99: Episode 99: Yo Ho Ho and a Bottle of Rum – St. Croix Rum Fix
Episode 98: Liking the Cut of Your Jib – The Royal Bermuda Yacht Club Cocktail
Episode 97: By Any Other Name – The Rose
Episode 96: Putting On The Ritz – Ritz Sidecar
Episode 95: Like Lambs to the Slaughter – Picon Punch
Episode 94: Welcome to the Club – Pendennis Cocktail
Join us as we discuss this almost completely forgotten cocktail. We also explore the Pendennis Club, where it got its name, and why we probably would not be asked to be members.
We also do a call back to the Old-Fashioned episode where the Pendennis Club made an appearance, and the Fish House Punch episode where we discussed similar types of social clubs. More clubs where we would probably not be asked to be members.
Episode 93: Currying Favor – Pegu Club Cocktail
In this episode we try to piece together what the purpose of the club was, why the British were there (hint: it rhymes with mimperialism), and a very tiny slice of Myanmar’s long and rich history that led to the cocktail we discuss.
Episode 91: Like Mother Used to Make – Mother-In-Law Cocktail
So, with nothing to go on as far a history of this cocktail we talk about, you guessed it, Mother-in-laws! Join us as we discuss the long-running mother-in-law jokes and stereotypes with roots in Vaudeville and the transition to other entertainment mediums, possibilities of where this trope might have originated, and whether there is any cultural truth behind overbearing mother-in-laws.
The recipe is:
1 tsp Peychaud's Bitters
1 tsp Angostura Bitters
1 tsp Amer Picon
0.5 oz orange curacao
0.5 oz simple syrup
0.5 oz maraschino
9 oz bourbon
Episode 90: Making a Monkey Out of Us – Monkey Gland
Join us as we break down the why Harry MacElhone and not Frank Meier created this drink, how the drink was used as a defense in a trial, and how this drink was named after some very weird virility experiments involving, you guessed it, monkey glands.
The recipe is:
1 ½ ounces dry gin
1 ½ ounces orange juice
1 teaspoon grenadine
1 teaspoon absinthe