Bloody Walter Matthau

Which is the oldest Cocktail in America?

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The Sazerac is a cocktail that was invented in New Orleans in the early 19th century. It is made with Cognac or rye whiskey ,absinthe bitters and sugar. The original recipe called for Peychaud\'s bitters which are made in New Orleans.

The Sazerac is the official cocktail of the city of New Orleans and it is also one of the oldest cocktails in the world. It is believed to have been invented sometime between 1838 and 1841 by Antoine Peychaud a Creole apothecary who owned a pharmacy on Royal Street in New Orleans. Peychaud\'s bitters were originally used as a medicinal tonic but they quickly became popular as an ingredient in cocktails.

Bloody Walter Matthau1for Drinking Age Adultsauthentic Bloody Walter Matthau cocktail recipePT5M

Bloody Walter Matthau

Moderate ABV ( between 15% and 20% ), Balanced and approachable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.


  • sour puss Raspberry Liqueur 3 cl
  • Champagne - -


Any Glass of your Choice


Bloody Walter Matthau
bloody walter matthau is a popular Vodka cocktail containing a combinations of sour puss Raspberry Liqueur,Champagne .Served using Any Glass of your Choice


Bloody Walter Matthau Ingredients


sour puss Raspberry Liqueur,Champagne,


Bloody Walter Matthau Recipe


Pour in a shot of sour puss and top up with Champagne. After a few minutes the sour puss settles to the bottom and once the champagne has been consumed you have shot of sour puss at the bottom of the glass to chug down!

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  • Sourpuss Raspberry Liqueur

    Raspberry Liqueur is what a liqueur is, a neutral liquor, wine or gin with added flavours and sweetness from fruits, herbs and other ingredients.

    In Raspeberry Liqueur, raspberries are macerated with sugar in vodka, and vanilla pods are often added for a wider flavour profile, alcohol and sugar draw out the fruit's natural juices and essential oils into the spirit.

    Few popular raspberry liqueur brands would be

    • 1. Chambord Black Raspberry Liqueur.
    • 2. Bols Black Raspberry Liqueur.
    • 3. Giffard Framboise Liqueur.
    • 4. St George's Raspberry Liqueur.
    • 5. Mathilde Framboise Liqueur.

  • Champagne

    Champagne is a sparkling wine produced in the Champagne region of France. Modern champagne is guided by the rules of appellation, which is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown. The grapes Pinot noir, Pinot meunier and Charodonnay are used to produce champagne.

    Much ahead of the creation of the sparkling wine, still wines from the Champagne region were known since Medieval France. The Romans established vineyards in the Champagne region and these vineyards started to produce a light, fruity red wine that was a contrast to the heavier Italian brews.

    Later Church owned vineyards started producing wines for ceremonies and festivities like the coronation, but the wine makers of Champagne were envious of the reputation of their neighbouring Burgundy wine makers, but the cooler climate of Champagne was a challenge to the production of red wine, and the grapes would struggle to ripen fully, and would have bracing levels of acidity and low sugar level, that would result in lighter and thinner red wines.

    The oldest record of sparkling wine is Blanquette de Limoux, a wine invented by Benedictine monks in the Abbey of Saint-Hilaire, near Carcassone. Sparkling wine is created by bottling the wine before the fermentation has ended and another method is by addition of sugar and yeast to trigger a second fermentation in a finished wine.

    However, despite the accidental invention of sparkling wine in France outside the Abbey, and despite recording of the in bottle second fermentation process of a finished wine been recorded in the Abbey of Saint-Hilaire by English scientist Christopher Merret in 1662 and noted as a process in use by the Benedictine monks since 1531, wine makers in Champagne were unable to use what is now known as the méthode traditionnelle or particularly méthode champenoise in Champagne until the 17th Century.

    This was because glass manufacturing in France was not advanced enough to manufacture bottles that could withstand the internal pressure of the carbonation process. They used Méthode rurale, the early method used by the monks that created Blanquette de Limoux, in which the wine is bottled before the first fermentation is finished, and the yeast sediment after fermentation remains in the bottle.

    The méthode champenoise which alternatively is known as méthode traditionnelle outside Champagne uses a second fermentation by adding a little sugar and yeast and then the sediment is slowly removed after an elaborate process of riddling and then disgorging, a process of removing the lees, the sediment that has settled at the neck near the cap of the inverted bottle.

    So, in short, sparkling wines are produced outside Champagne too, and like Limoux can be of exquisite quality, but the Champagne due to early clever marketing, became associated with royalty in the 17th, 18th, and 19th centuries and thus became a popular drink for the middle class too. Which created the legend of Champagne and now, with successful Geographical Indication Appellate, Champagne as a name and the name méthode champenoise can only be used by Champagnes that meet the requirement of the Appellate, and are from Champagne and Champagne only.

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