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Drink up history with a vintage cocktail

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You might not snuggle up by the fire with a glass of Corpse Reviver No. 2 or go meet a friend at the corner bar for a Satan’s Whiskers, but these old-time cocktails sure will keep you warm at “Vintage Spirits: History and Hooch in the County” on Saturday at the Henry Breeding Farm.

The event, hosted by the Bartholomew County Historical Society, will introduce participants to Civil War veterans, bootleggers and other historic characters who played a part in keeping liquor alive and well in the area, said

Julie Hughes, executive director of the Bartholomew County Historical Society.

Each stop on the tour will feature a lesson on the history of booze in the area, a sample of something strong and a snack.

Among the period drinks served on the tour is the White Lion, which popped up in California in the 1850s. It’s a slightly sweeter version of the popular Knickerbocker cocktail, which originated in New York in the early 1800s.

“The oldest reference to the White Lion puts it on the West Coast in 1850,” Hughes said. “By the turn of the century, we find it’s made its way back here.”

Registration is required. The timed tours start at 6:30 p.m. Tickets are $25 per person and you must be 21 to attend.

Information: 372-3541

White Lion

Original recipe from Jerry Thomas’ “The Bartender’s Guide” from 1862:

1 ½ teaspoonful of pulverized white sugar.

Juice from ½ a lime

1 wine-glass Santa Cruz rum‌

½ teaspoon of Curocao

½ teaspoon raspberry syrup‌‌

Shake ingredients with cracked ice in a cocktail shaker. Place rind in a small High Ball or double Old Fashioned glass, and pour in drink, ice and all.

‌Fear not: the wine glass Thomas calls for here actually refers to a jigger, so you only need one ounce of rum.

‌‌In a pinch, grenadine makes a good substitute for raspberry syrup, but it isn’t as sweet. Chambord liqueur also will do the trick.

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