Retro Raspberry Lime Rickeys / Retro Bringebær og Lime Rickeys

A retro drink enjoying renewed interest found on food52.com
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The Rickey is a highball drink made from gin or bourbon, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the rickey. Originally created with bourbon in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson in the 1880s, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey, it became a worldwide sensation when mixed with gin a decade later.

A recipe for the rickey appears as early as Daly’s Bartenders’ Encyclopedia (1903, p. 57) by Tim Daly:

GIN RICKEY. Use a sour glass. Squeeze the juice of one lime into it. 1 small lump of ice. 1 wine glass of Plymouth gin. Fill the glass with syphon seltzer, and serve with small bar spoon.

This rickey on the other hand is alcohol free:

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Freddie Bartholomew

A great thirst quencher found on allrecipes.comFreddie Bartholomew_post

A mocktail named after a British child actor. Yummy, yummy.

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In context: Frederick Cecil Bartholomew (March 28, 1924 – January 23, 1992), known for his acting work as Freddie Bartholomew, was an English-American child actor. One of the most famous child actors of Freddie Bartholomew2all time, he became very popular in 1930s Hollywood films. His most famous starring roles are in Captains Courageous (1937) and Little Lord Fauntleroy (1936).

Bartholomew was born in London, and for the title role of MGM’s David Copperfield (1935), he immigrated to the United States at the age of 10 in 1934, living there the rest of his life. He became an American citizen in 1943 following World War II military service.

Despite his great success and acclaim following David Copperfield, Bartholomew’s childhood film stardom was marred by nearly constant legal battles and payouts which eventually took a huge toll on both his finances and his career. In adulthood, after World War II service, Bartholomew’s film career dwindled rapidly, and he switched from performing to directing and producing in the medium of television.

Summer Bowle / Sommerbowle

A recipe fom “Sommermat” (Summer Food) published by HJemmet’s Kokebok Klubb in 1979

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From my rather extensive collection of family-, news- and women’s magazines from the forties, fifties and sixties (we’re talking several thousands here) I have gathered that bowles in lots of variations were very popular in Scandinavia back then. Partiqularly in the forties and fifties.

“Would you like a little something from the bowle”. It sounds so much more sophisticated  than than just mixing the odd cocktails don’t you think  – Ted 😉

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See this and other delicious recipes on:
Tickle My Tastebuds Tuesdaythe-weekend-social-badge-small-msp-1Treasure Box Tuesday