Traditional recipes

Tomas Collins

Tomas Collins

Ingredients

  • 2 teaspoons simple syrup (click for recipe)
  • 1/4 cup aquavit (preferably Aalborg Akvavit)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dill pickle brine

Recipe Preparation

  • Pour simple syrup, aquavit, fresh lime juice, and dill pickle brine, in order listed, into an 11-oz. highball glass filled with ice cubes. Top with seltzer.

Recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN,

Nutritional Content

One serving contains: Calories (kcal) 180 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 0 Sodium (mg) 0Reviews Section

How to Sous Vide: Octopus

The sous vide method is the ultimate secret weapon for transforming octopus into an impossibly tender, delicate dish.

Beloved for centuries by cooks in Greece, Portugal, Spain, and Italy, octopus has yet to make its mainstream debut in American kitchens—perhaps due to the fact that, if not prepared properly, it can turn into something more akin to a rubber eraser than an entree. And exhaustive internet searches do little to add clarity: We encountered tenderness-inducing techniques ranging from rubbing with a grated daikon to adding wine corks to the cooking water. The simplest, most surefire solution to perfect octopus every time? You guessed it—the sous vide method.

Whether you prefer to serve your octopus grilled, sauteed, or chilled and sliced atop a salad, it becomes irresistible when cooked sous vide—tender, succulent, with the pleasant velvety quality we typically associate with lobster. Read on for everything you need to know about preparing octopus sous vide, from what to look for at the seafood counter to helpful tips for prepping and finishing.

WHY SOUS VIDE?
Octopus tentacles are rich in collagen, which can make them tough and rubbery when cooked using traditional methods. But the low-and-slow process of cooking octopus sous vide transforms the collagen into gelatin, creating a tender, silky finished texture.

HOW TO SHOP FOR OCTOPUS
For the best flavor, it’s hard to beat fresh, wild-caught octopus from Spain or Portugal—but the price tag is significantly higher. For the home cook, frozen octopus is actually preferable over the fresh version, since freezing helps to break down the cellular structure. If you’re buying frozen, pay attention to the “product of” signs at the seafood counter to find a wild-caught option that hails from Spain or Portugal. Keep in mind that frozen octopus is typically available in pre-tenderized and non-tenderized varieties the cooking time and temperature is different for each, as the pre-tenderized option will need significantly less cooking than the non-tenderized option.

THE QUANTITY QUESTION
Generally speaking, the bigger the octopus, the longer it takes to cook. A good rule of thumb is to look for an octopus weighing 2 to 4 pounds, which is less intimidating for a novice cook and looks more appealing when plated. In some cases, you might want a slightly larger octopus—for example, if you’re preparing sushi, you might want a more generous-sized slice.

HOW TO PREP OCTOPUS
We recommend the simplest prep possible—no blanching, marinating, or mysterious rituals necessary. Instead, just rinse the whole octopus several times to remove excess salt water and sand, then remove the beak using a knife or spoon. Add it to the sous vide pouch with just a pinch of salt—octopus is typically salty already, so don’t overdo it. Once it’s cooked, remove from the bag and use kitchen shears or a knife to separate the tentacles from the body. While the tentacles are often the main attraction, we recommend reserving the body for other purposes, such as chopped or sliced in a ceviche, paella, or bouillabaisse.

COOKING OCTOPUS SOUS VIDE
To achieve the best results with cooking octopus sous vide, we recommend following Thomas Keller’s lead from his book, Under Pressure , and cooking at 170.6°F (77°C) for 5 hours. Since everyone’s taste and texture preferences are different, you can try experimenting with cooking time: Cook a bit longer (up to an additional hour) for more tender results, or reduce the cook time to retain more of the structure. If you’re really up for experimentation, buy two and cook them in the same water bath for different lengths of time.

FINISHING A SOUS VIDE OCTOPUS
Ready for the ultimate key to successfully finishing your sous vide octopus? It’s all about drying the tentacles completely once you remove them from the sous vide bag. You can pat them dry with a paper towel, and even leave them in fridge overnight to dry completely.

As for finishing techniques, grilling octopus tentacles is an ideal way to add some savory crispness to contrast with the juicy, tender meat. Try searing them on a very hot grill, or in a cast iron or grill pan on the stove. You can also batter the cooked tentacles and deep fry for a satisfying crunch. Want to keep it simple? Just slice and add to soups or salads.


Five Austin FC Players You Need to Know

Austin FC’s inaugural roster is nearly as eclectic as Austin itself. Thirteen countries across four continents are represented among the 24-man squad, which features a healthy mix of MLS journeymen and exciting newcomers. Of all the players primed to don the Verde in 2021, we think these five will make &ndash or break &ndash Austin FC’s debut season.


Cecilio Domínguez + Rodney Redes

We're kicking off with a package deal because that is exactly what this pair has been since signing as ATXFC's first two players last summer. Domínguez, the older of the two Paraguayan forwards, is expected to shoulder a large role in coach Josh Wolff's attack from the opening game. Wolff has deployed Domínguez in multiple positions during the preseason, believing him to be effective both on the wing and through the middle. Meanwhile, the 21-year-old Redes may start immediately on the right wing or be used as a dynamic substitute. It will be vital for Domínguez and Redes to develop good chemistry fortunately, Austin FC got ahead of things by making sure the duo spent last season together as teammates at Club Guaraní in Paraguay.

Alex Ring

As far as defensive midfielders go in MLS, there aren't many better than Austin FC's steely Finn. Ring established himself as a focal point for New York City FC in four seasons in the Bronx, eventually becoming team captain, a role he could reprise in Austin. Ring is a precise passer and a goal threat from long range, though his most valuable contributions often come on defense. His sharp positioning and tackling ability can cause constant problems for opposing attackers. Austin FC paid handsomely for Ring in a trade with NYC FC to the tune of $1.25 million, but the investment should come with relatively minimal risk.

Tomás Pochettino

Austin FC made a big, late splash in the offseason by signing Pochettino from Argentina's Club Talleres for $2.5 million. The Argentine attacking midfielder became a sought-after commodity after a run of good form at the end of the 2020 season. He reportedly received interest from big clubs in Europe and South America. However, Pochettino said he decided to sign with Austin because they showed interest in him early on, before the goals started flowing. His elite vision and creative passing could unlock MLS defenses and lead to frequent scoring opportunities for "El Tree."

Andrew Tarbell

The only goalkeeper on Austin FC's roster to have been an MLS starter in the past is Tarbell, who played the majority of games between the posts for the San Jose Earthquakes in 2018. That's the good news. The bad news is that San Jose finished dead last in MLS that year and conceded the second most goals. More recently, though, Tarbell served as the backup keeper for 2020 MLS Cup champions Columbus Crew, starting two playoff games and logging shutouts in both. Austin FC needs Tarbell to maintain his Columbus form, as he almost certainly will start the season as first-choice keeper.

Austin FC Projected Depth Chart


While we expect Austin FC to show a variety of different formations during each game, we're projecting that they'll open the season in what's known as a 4-3-3 formation &ndash four defenders, three midfielders, and three forwards. More specifically, that's two central defenders two wing backs, expected to go forward and help in the attack as well as cope with the other teams wide attackers one midfielder who's more defensive-minded, and one who's more an attacker two attackers on wings and one striker, who carries most of the scoring burden. Here's the full roster, as we go to press:

Goalkeepers: Andrew Tarbell (USA), Brad Stuver (USA), Brady Scott (USA)

Defenders: Matt Besler (USA), Julio Cascante (Costa Rica), Ben Sweat (USA), Nick Lima (USA), Hector Jimenez (USA), Freddy Kleeman (USA), Zan Kolmanic (Slovenia), Jhohan Romaña (Colombia),

Midfielders: Alex Ring (Finland), Daniel Pereira (Venezuela), Tomás Pochettino (Argentina), Sebastian Berhalter (USA), Diego Fagundez (USA), Ulises Segura (Costa Rica)

Forwards: Cecilio Domínguez (Paraguay), Rodney Redes (Paraguay), Danny Hoesen (Netherlands), Kekuta Manneh (Gambia), Aaron Schoenfeld (USA), Jon Gallagher (Ireland), Jared Stroud (USA)


Dried hibiscus flowers (jamaica in Spanish) give this drink its gorgeous ruby glow and extra tang. Mixologist Maria Hunt created the recipe.

A citrusy, complex take on a G & T, made with your own homemade tonic concentrate. Oaktown Spice Shop in Oakland, California, shared the recipe. They like to make the cocktail with a nori- (seaweed) infused gin, and they rim the glasses with ground kelp for a touch of umami quality. But you can use any favorite gin and skip the flavored rim if you prefer.


50 Signature Wedding Cocktails

Toast to a long, happy marriage with delicious cocktails and mocktails guaranteed to be a hit on your big day.

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A Twist on the Classic Mint Julep

Put your own, unique spin on the classic mint julep by mixing in your favorite flavored simple syrup and topping with flowers or fruit.

Berry Rose Mojito

Get your cocktail hour on with a winning mix of strawberries, lime, mint, sugar and most importantly, sparkling rosé.

Pretty-in-Pink Mimosa

These pretty-in-pink sips are bubbling with pineapple and blood orange juices, champagne and o range liqueur. For a jazzy addition, have your bartender rim each glass with pink sanding sugar. GET THE RECIPE

Refreshing Rosemary Greyhound

If you like your adult beverages on the sweet and savory side, then definitely give this rosemary greyhound a try. It&rsquos pretty-in-pink thanks to a bit of grapefruit juice which gives it a citrusy kick.

Blackberry + Honeysuckle Spritz

Serve your guests a delicious cocktail they'll be dreaming about all year long. Pair juicy, garden-fresh blackberries with sweet honeysuckle vodka for a colorful cocktail that tastes like summer in a glass.

Beer Margarita

Get the best of both worlds by combining two popular wedding drinks &mdash beer and margaritas &mdash into one refreshing and delicious sip.

Moscow Mule With a Twist

The classic Moscow mule gets a cold-weather makeover with the addition of cranberry simple syrup &mdash perfect for those chilly fall and winter weddings.

Summery Honeysuckle Mimosas

Equal parts pretty, delicious and easy to assemble, this sweet, sunny cocktail will wow the crowd at your romantic summer or spring wedding.

Whimsical Gin Fizz

Eat, drink and be merry with a signature sparkling cocktail that's bursting with vibrant berry colors and an evergreen-like fragrance.

Boozy Bourbon + Peach Smash

Just one sip and you'll agree: bourbon + peach = a match made in cocktail heaven. Best of all, this not-too-sweet summery sip is a snap to make by macerating the fruit overnight for a perfectly peachy syrup.

Tipsy Hibiscus + Green Tea

Rich in antioxidants and full of flavor, this bourbon-based cocktail is both good for you and good for what ails you.

Ginger Grapefruit Bourbon Sour

Show off your and your spouse's playful personalities with a signature sip to match. Packed with bright citrus flavors and based with bourbon, this cocktail is sure to be a crowd-pleaser.

Honeysuckle Strawberry Slush

Treat your guests with a grown-up slushie that combines two of the summer season's most iconic flavors: strawberry and honeysuckle (vodka, that is).

Lavender Collins Cocktail

This colorful twist on the classic Collins cocktail puts fresh-picked lavender to good use and will look pretty in your wedding pictures.

Summertime Watermelon Mule

Give your standard mule a summery kick in the glass with the addition of fresh, muddled watermelon.

Purple Rain Perfection

Let the good times roll with this signature Purple Rain cocktail that incorporates Don Julio Blanco tequila, cranberry syrup, fresh lemon and lime juices and is garnished with a purple flower.

Autumn Harvest Sangria

Brimming with fall's most iconic flavors, this sangria is sure to warm guests up no matter the temperature outside.

Tipsy Tropical Agua Fresca

For nuptials taking place on a hot sunny day, consider this fruity and refreshing cocktail of pineapple, lime, orange, tequila and rum to get your guests in the party mood.

Cardamom Berry Smash

The deep flavor of fresh blackberries melds with the exotic spice of cardamom syrup and citrusy botanicals of gin to create a refreshing relief to the summer heat. This would fit right in at a rustic-chic soirée.

Magical Margarita

Get ready for the oohs and aahs with this luxurious margarita featuring a shimmery-blue liqueur and edible gold stars.

Smashed Cherry Mule

This sweet, pretty drink takes full advantage of fresh cherries by blending them into a classic Moscow mule.

Pineapple Hibiscus Punch

We&rsquore deeming this boozy beverage "summer in a glass." Sweet pineapple juice and white rum layer with complex flavors like ginger, cilantro and hibiscus tea to pack a tasty punch.

Pink Grapefruit Gin and Tonic

Garnished with mint and a slice of pink grapefruit, this delicious take on the gin and tonic would be ideal for a spring garden wedding.

Lime in the Coconut Cocktail

Perfect for a beach wedding, this tropical adult beverage is made with coconut vodka, pineapple puree and a splash of flavored sparkling water.

Mocktail: Sparkling Cran-Citrus

It's great to include a mocktail for those who don't imbibe or little ones in attendance. A splash of cranberry juice added to orange-flavored sparkling water gives this drink a fun coral hue. Rim each glass with sugar and garnish with an orange wedge to evoke an adult-beverage aesthetic.

Boozy Berry Patch Lemonade

Calling all berry lovers! This one's for you. Raspberries, blackberries and strawberries soak in a mix of lemonade, bourbon and pomegranate juice to make this tasty cocktail: a great choice for a Southern summer wedding.

Sweet Honey Bourbon Cider

For a tasteful drink to serve at a fall reception, combine bourbon, honey and apple cider to make a sweet and sugary cocktail that guests will love.

Pretty Pomegranate Mimosa

The perfect drink for getting ready with the girls, a mimosa is a classic way to celebrate the day of the wedding. Opt for pomegranate juice over the traditional orange juice for a fun take on the traditional brunch cocktail.

Caramel Apple Martinis

Ditch the classic cocktails and opt for flavorful versions instead, like these delicious caramel apple martinis. Dress up the glasses with cinnamon sugar and a wooden stir stick.

Boozy Orange Creamsicle Float

Cocktail hour meets dessert time with these decadent grown-up creamsicle floats. It's safe to say that you won't find anything like this on a normal dessert table.

Cherry, Vanilla and Amaretto Cocktail

If a cozy winter wedding is in your future, this cocktail is the way to go. Cherry, vanilla and amaretto give this sip all the flavors of a hot-from-the-oven cherry pie. The whipped cream and pie crust crumble make it as pretty as it is tasty.

Refreshing Mint Julep

Having a summer wedding? Cool off with this Southern classic.

Pink Flamingo Cocktail

Bring the feel of a tropical destination wedding to your reception with this fun-in-the-sun, pink flamingo cocktail. Feeling extra? Garnish the glasses with fresh fruit slices and a playful umbrella.

Mocktail: Virgin Grapefruit Mojito

Pink grapefruit, sweet agave and fresh mint are muddled together and topped with flavored soda to create the same great taste of a mojito, just without the alcohol.

Black & Blue Mint Mojito

Brightening up a classic cocktail for a unique signature sip is as easy as incorporating juicy fresh fruit and aromatic herbs.

Sneaky Tequila Cocktail

Not for the faint of heart, this cocktail has a smooth taste with a powerful punch, thanks to tequila, coconut rum and peach schnapps topped with pineapple and cranberry juices.

Appleberry Pie Cocktail

This cocktail is almost too pretty to drink . almost. This berry-heavy cocktail features raspberries, blueberries and blackberries and is mixed with apple juice and cognac. Yum!

Mai Tai

The name Mai Tai actually translates to "out of this world" in Tahitian, and that&rsquos exactly what this signature sip is. But to enjoy the tasty concoction, all you really need to know is which dark and light rums you prefer.

Coastal Citrus Punch

This one's for all you fruity cocktail enthusiasts. Six types of fruit combine with white wine to create a tasty punch that your guests will keep coming back for.

Sol de Flare Cocktail

Some like it hot! This refreshing cocktail, peppered with spicy tequila, is sure to start a fiesta on your special day.

Cranberry Lime Float

Looking for something a little out of the ordinary? Look no further than this refreshing combination of lime sherbet, cranberry juice and vodka.

Mocktail: Cantaloupe Ginger Spritzer

You just can&rsquot go wrong with a zingy, flavorful spritzer. Incorporate unexpected flavors like cantaloupe and ginger for a conversation-starting sip to enjoy while celebrating all night long.

Tart Strawberry Mojito

Delicious strawberries and tart lemons lend a sweet summertime twist to the classic mojito in this irresistible cocktail.

Spicy Mango Margarita

Calling all spice lovers! This delicious blend of mango, jalapeno and tequila is sure to set your mouth (and the party) on fire.

Mellow Melon Margarita

Like its name promises, this fruity twist on the traditional margarita will leave you refreshed and feeling mellow. (And who can't use that after all the stressful wedding planning?)

Matcha Green Tea Gimlet

If you're looking for sophistication, look no further. The grassy notes of matcha balance perfectly with flowery botanicals of London dry gin in this very "green" cocktail. It's a bit tart, a bit sweet, a bit unusual and very tasty.

Chocolaty Peppermint Cocktail

Dreaming of a winter wonderland? Keep your wedding guests warm with this decadent cocktail made with peppermint and hot cocoa.

Golf-Themed Cocktail

Don't forget about the groom's signature drink. For this cocktail, combine Tres Agaves Blanco Tequila, cold brewed tea, lemon juice and simple syrup in a cocktail shaker and dry shake for 5 seconds. Pour into Collins glass with ice and top with soda water. Add 5 dashes of angostura on top and garnish with reindeer moss.

Delectable Caramel Apple Sip

If you're planning a fall wedding, try something seasonal like this caramel apple mixed drink. It can be served warm or cold depending on your preference.

Mocktail: Raspberry Lemon Cooler

Looking for a mocktail that tastes as refreshing as a cocktail? Fresh raspberries add a sweet fruitiness while non-alcoholic ginger beer creates an unexpected spiciness in this aesthetically pleasing drink.


50 States of Cocktails

Learn how to drink like a local by discovering the signature cocktail from each state (including Washington, D.C.).

Related To:

Photo By: Ashley Kelly ©AK PHOTOGRAPHY

Photo By: James Moses ©BisigImpactGroup/j moses

Photo By: The Roosevelt New Orleans, A Waldorf Astoria Hotel ©Copyright (c) 2010 Brian F Huff

Photo By: Nina Gallant ©©Nina Gallant 2015

©Copyright 2016. All rights reserved.

Photo By: Nick Pironio ©Nick Pironio

Photo By: Lara Ferroni ©2013 Lara Ferroni Photography

Photo By: Peter Frank Edwards ©2012

Photo By: Julie Soefer Photography

Photo By: Stacey Jo Rabiger

Photo By: Dan Bishop ©Dan Bishop

Tequila Mockingbird from The Little Donkey: Homewood, Ala.

Iconic author Harper Lee hailed from Alabama, so what better way to toast her iconic Pulitzer Prize-winning novel than with a little liquid inspiration? That classic Southern character takes a wild ride through Mexico with this blanco tequila-based cocktail brightened with pineapple, cardamom, serrano pepper, agave nectar and lime juice.

Smoked Salmon Mary from The Crow’s Nest: Denali Park, Alaska

Alaska&rsquos state fish makes the leap from plate to glass in this explosively savory Bloody Mary. Smoked salmon vodka from Alaska Distillery lends briny undertones, while the house Bloody mix (featuring beef stock, horseradish and plenty of hot sauce) brings the heat. Garnished with smoked salmon strips, this brunchworthy beauty is an ode to the state&rsquos main seafood squeeze.

Photo courtesy of Sean Kennelly

Prickly Pear Margarita from Brittlebush Bar & Grill: Scottsdale, Ariz.

The prickly pear cactus thrives in the Southwest&rsquos desert climate, and its sweet, watermelon-like flavor makes it a prime candidate for infusing cocktail syrups. The proof? This vibrant margarita, bearing reposado tequila, orange liqueur, lime juice and a fuchsia prickly pear syrup that colors the coupe from top to bottom.

Cropduster from Capital Bar & Grill: Little Rock, Ark.

A play on the pale purple Aviation, the Cropduster swaps the old-school creme de violette for housemade blackberry preserves to create a richer, darker descendant. Shaken with Old Tom gin, lemon juice and maraschino liqueur, it calls to mind the rugged little aircraft that soar over Arkansas&rsquo bountiful fields.

Photo courtesy of Tonic Media

Irish Coffee from The Buena Vista Cafe: San Francisco

Pouring nearly 2,000 Irish Coffees each day, The Buena Vista Cafe reigns supreme as master of the cream-capped glass. From the tulip-shaped goblet to the cane-sugar cubes, each element of this time-honored recipe has been tested to achieve the perfect balance of fresh-brewed coffee, Irish whiskey and lightly whipped cream. If you think you hate coffee, you&rsquove clearly never had one of these.

Tree Line from The Avenue Grill: Denver

A veritable wonderland for outdoor recreation, Colorado is perhaps best known for its scenic forests and fresh air. To capture that woodsiness in a drink, the state&rsquos assorted liquor-related guilds hosted the Colorado Cocktail Contest. The Tree Line was the winning entry, a clever composite of local, small-batch whiskey, aromatic alpine herbal liqueur, lemon juice and farmers market cherries. When muddled, it mimics the reddish-purple earth on the Colorado trails.

Photo courtesy of Agata Indiatsi

Hot Buttered Rum from Artisan Restaurant: Southport, Conn.

Connecticut&rsquos unofficial nickname, The Nutmeg State, stems from a bit of a practical joke. During the 19th century, sailors carried the valuable spice from overseas back to Connecticut, where local merchants acquired a reputation for peddling counterfeit nutmeg seeds made of wood. Supposedly, the spicy connotation stuck with the state through the years. Connecticutians aren&rsquot complaining: This steamy mug of rum, spiced butter, brown sugar and nutmeg never gets old.

The Bassett from 1861 Restaurant: Middletown, Del.

Dark, bold and strong of character, this union of rye whiskey, bitter fernet, brown sugar, egg white and walnut bitters represents an important figure in Delaware&rsquos history. It&rsquos named for Richard Bassett, the state&rsquos fourth governor, whose illustrious public career stretched from his time as a captain in the Revolutionary War to his election to the Delaware State Senate and the U.S. Constitutional Convention in 1787. Nice going, Rich.

Papa Dobles from Sloppy Joe’s: Key West, Fla.

Sometimes known as a Hemingway daiquiri, the Papa Dobles is a nod to the peerless American author and his penchant for strong, oversized daiquiris during his time living in Key West. A regular at Sloppy Joe&rsquos throughout the '30s, Hemingway inspired this now-classic blend of light rum, grapefruit and lime juices, and maraschino liqueur.

Nuts & Grains Manhattan from A.Lure: Savannah

Georgia is one of the nation&rsquos top producers of pecans, and the nuts&rsquo earthy, roasted flavor makes them a natural sidekick to rye whiskey, especially in a Manhattan. This version doubles down on that effect by pairing rye and sweet vermouth with pecan-infused vodka and chicory-pecan bitters for a liquid version of your favorite Southern pie.

Tropical Itch from Duke’s Waikiki: Honolulu

You might be more familiar with his ocean-hued Blue Hawaii, but famed Hawaiian bartender Harry Yee also created this tiki classic, playfully garnished with a souvenir backscratcher. Designed to satisfy your urge for an instant island getaway, this transportive glass stars dark rum, vodka, orange curacao, passion fruit juice and a dash of bitters.

The Vesper Reconsidered from Chandlers: Boise, Idaho

The Spud State. Potatonia. The Potato Capital of the World. Let&rsquos face it, Idaho doesn&rsquot mess around when it comes to its trademark cash crop. So when you&rsquove had your fill of fries, consider mixing your spuds with spirits next. At Chandlers, the James Bond-approved Vesper boasts a base of locally made potato vodka balanced with gin, Lillet Blanc and orange bitters.

Southside from The Barrelhouse Flat: Chicago

Hardly anyone can agree on this cocktail&rsquos origin. The most-engaging theory posits that it was born on the South Side of Chicago during Prohibition, when gang members fought for quality liquor sources and often required a barrage of citrus to mask the flavor of inferior booze. Today, no one&rsquos bothered by the refreshing blend of gin, lime juice, mint, sugar and Angostura bitters &mdash it&rsquos still a crowd-pleaser.

Hoosier Heritage from The North End Barbecue & Moonshine: Indianapolis

Known as the Crossroads of America, Indiana has built up a proud state heritage. And you might say that this cocktail forms a similar crossroads, uniting high-quality products like rye whiskey, apple cider, rosemary maple syrup and cayenne pepper from around the country to create one uniquely Midwestern experience.

Photo courtesy of Ashley Kelly

State Fair Shake-Up from Lime Lounge: Des Moines

If you&rsquove ever been to the Iowa State Fair, you&rsquore familiar with its staple beverage: sweet-tart, hand-squeezed lemonade. The only possible improvement to this annual treat? Booze. To create that electric elixir with an adult edge, Lime Lounge shakes fresh-squeezed lemon juice with vodka, sugar, lemon peels and lots of ice to achieve a frothy, dangerously smooth facsimile.

Horsefeather from The Bourgeois Pig: Lawrence, Kan.

Moscow mule enthusiasts will appreciate this simple highball that substitutes rye whiskey for standard vodka. The easy-drinking combination of rye, ginger beer, lemon juice and bitters was created in Kansas during the 1990s and appears to be a riff on the Horse&rsquos Neck. Doubly spicy, thanks to the rye, the Horsefeather is ideal for those who prefer their mule with a stronger kick.

The Seelbach from The Oakroom: Louisville, Ky.

Don&rsquot despair, julep fans. The Seelbach would make any Kentucky native proud, with its sturdy base of Bluegrass State bourbon. Cointreau, Angostura and Peychaud&rsquos bitters and a generous splash of Champagne round out the chic coupe, which has been served at The Seelbach Hotel&rsquos bar since 1907, delighting famous guests like F. Scott Fitzgerald, Al Capone and FDR.

Photo courtesy of James Moses / Bisig Impact Group

Sazerac from The Sazerac Bar: New Orleans

The Big Easy has given birth to a wealth of top-notch cocktails &mdash the Ramos gin fizz, brandy milk punch and Vieux Carré among them &mdash but the one true king will always be the Sazerac. Originally made with Sazerac French brandy when it was invented in the 1850s, the recipe evolved to include rye whiskey and an absinthe rinse, which meld with a cube of sugar and the anise-heavy Peychaud&rsquos bitters that make this a timeless New Orleans classic.

Photo courtesy of The Roosevelt New Orleans, A Waldorf Astoria Hotel

Espresso Martini from Portland Hunt + Alpine Club: Portland, Maine

Ever heard of "The Champagne of Maine?" You might be surprised to learn that the top-selling spirit in the state is Allen&rsquos Coffee-Flavored Brandy, a high-proof brandy infused with Arabica coffee extract. The caffeinated hooch is a regional staple, and while most drinkers pair it simply with milk over ice, cocktail bars are now shaking it into craft creations like this martini made with sweetened coffee concentrate, coffee brandy and white rum.

The Diamondback from Bookmakers: Baltimore

Before Prohibition, Maryland led the nation in rye whiskey production &mdash the house beverage at the Lord Baltimore Hotel&rsquos Diamondback Lounge was this rye cocktail. Some might call its formula aggressive, and they wouldn&rsquot be wrong. The mix of rye whiskey, applejack and Yellow Chartreuse is burly and deeply herbaceous, best suited for nights when a Manhattan simply won&rsquot cut it.

Ward 8 from Yvonne’s: Boston

Invented at Boston&rsquos Locke-Ober Cafe in 1898, the Ward 8 has survived over a century, and is still served across the same hand-carved bar in the space now known as Yvonne&rsquos. While the original recipe was likely a combination of rye whiskey, lemon and orange juices, and grenadine, the modest tweak of splitting the rye with dry sherry brings this classic roaring into the present.

Photo courtesy of Nina Gallant

The Last Word from The Sugar House: Detroit

Don&rsquot call it a comeback: The Last Word has been in the spotlight the past few years, but it&rsquos actually been around since Prohibition. Introduced at the Detroit Athletic Club by a well-known vaudeville star, the quartet of gin, lime juice, maraschino liqueur and Green Chartreuse might seem like a tough sell on paper. Yet somehow, those combative sweet and earthy elements merge into total harmony in the glass.

Tomas Collins from Marvel Bar: Minneapolis

Scandinavian immigrants first began to influence the culture of Minnesota when they started mass-migrating into the state around 1880. Luckily for Minnesota, that meant an infusion of aquavit, the signature caraway-infused Nordic spirit. This play on the Tom Collins highlights local dill aquavit along with housemade pickle brine, lime juice and seltzer, finished with hand-chipped ice.

The Maridel from Parlor Market: Jackson, Miss.

Anyone who&rsquos ever ransacked a honeysuckle bush to seek a few drops of sweet nectar will understand the allure of the crushed-ice concoction the Maridel (a traditional Southern girls&rsquo name). Mississippi-made honeysuckle vodka mingles with lime juice, fresh basil and cucumber syrup to conjure springtime in your hand.

Planter’s House Punch from Planter’s House: St. Louis

You can&rsquot stop by Planter&rsquos House without swigging the famous house drink. Served by the glass, pitcher and punch bowl, this modern translation is based on the centuries-old, easygoing recipe that combined any richly flavored rum with lime juice, sugar and a ton of ice. Bolstered with cognac, aged rum, curacao, grenadine and bitters, today&rsquos version proves that there&rsquos nothing wrong with a little experimentation.

I’ll Be Your Huckleberry from The Ranch at Rock Creek: Philipsburg, Mont.

Visit Montana during midsummer and you&rsquoll catch huckleberry season at its peak. The plump purple gems are abundant in the Rocky Mountains, to the delight of locals and bears alike. Once you&rsquove plucked your share, try the berries in a combination that blends huckleberry vodka and jam with ginger, elderflower liqueur and rhubarb bitters in a delicate coupe.

City of Tom Dennison from The Berry & Rye: Omaha

Don&rsquot mess with "Boss" Dennison. The legendary racketeer reigned over Omaha for 30 years during the early 20th century, controlling many of the city&rsquos politicians, crime rings and bootlegging operations. That said, he also transformed Omaha&rsquos alcohol industry, converting many of the city&rsquos underground saloons into upscale cocktail lounges. For that, you can raise a glass with his namesake draught of bourbon, Suze, apricot liqueur and dry vermouth.

Photo courtesy of Dillon Gitano

Corpse Reviver No. 2 from Herbs & Rye: Las Vegas

After a night of gambling and imbibing on the Strip, an elixir that promises "revival" sounds like just the ticket. Enter the Corpse Reviver cocktails, so named for their power to bring hung-over zombies back to life. The Corpse Reviver No. 2 has achieved fame as the most palatable, with its somewhat magical medley of gin, Lillet Blanc, Triple Sec, lemon juice and a dash of absinthe.

Winter Julep from Firefly Bistro: Manchester, N.H.

Calling all powderhounds: New Hampshire is the ultimate destination for winter thrillseekers, and even established skiing as its state sport in 1998. After a brisk run on the slopes, you deserve the quintessential apres-ski brew, a piping-hot toddy. Firefly&rsquos twist marries belly-warming bourbon with freshly brewed mint tea (a la julep) and sugar, creating a hybrid that delivers the best of both seasons.

The Jack Rose from Colts Neck Inn: Colts Neck, N.J.

Home to America&rsquos first licensed distillery, Laird & Company, New Jersey has been producing its native spirit, applejack, since the 1600s. At one time, the apple-based brandy was made and sold at the Colts Neck Inn, so it&rsquos fitting that the establishment still serves the most-iconic applejack cocktail, the Jack Rose. The rosy trio of applejack, lime juice and grenadine more than stands the test of time.

Agave Way from Secreto Lounge: Santa Fe, N.M.

You&rsquove officially entered chile territory. New Mexico&rsquos dry desert climate has cultivated a vast range of chile pepper varieties, but none so popular as its crisp green chile. Subtly sweet, spicy and smoky, New Mexico&rsquos green chile provides the bold flavor base for this reposado tequila cocktail made with black grapes, lime juice and agave nectar.

Negroni On Tap from Dante: New York

When you consider New York cocktail royalty, the Manhattan&rsquos a given. But one could argue that the globally beloved Negroni &mdash a bittersweet study in equal-parts balance &mdash has snatched the limelight recently. The straightforward trio of gin, Campari and sweet vermouth is so admired that you can order one at nearly every bar in the city, in endless variation. Barrel-aged, carbonated and served on tap, the Negroni has inspired its very own menu at Dante, where The Negroni Sessions celebrate the many imaginative forms this stalwart can inhabit.

Cherry Bounce from Deep South the Bar: Raleigh, N.C.

It&rsquos not often that a cocktail is given credit for establishing a center of government, but it could be the case in North Carolina. Some believe that the Cherry Bounce played a role in persuading the state&rsquos general assembly to adopt Raleigh as the capital. Legend has it that the cherry brandy, the drink of choice at a tavern where lawmakers met during the late 1700s, nudged them in favor of settling in Raleigh. At Deep South, the formula has changed to feature cherry vodka, cranberry and lime juices, and club soda, but the sentiment remains the same.

North Dakota Night Train from Broadway Grill & Tavern: Bismarck, N.D.

"Night train" is the nickname for a type of sweet, inexpensive fortified wine (with a high alcohol content) that inspired the Guns N&rsquo Roses hit of the same name. Intrigued? Try the homegrown version at Broadway Grill & Tavern that merges surprising flavors like local rhubarb wine, cherry liqueur and chokecherry syrup made from North Dakota&rsquos official state fruit.

Jake’s Bloody from The Fairmount: Cleveland Heights, Ohio

Most states have elected milk as their official beverage, so Ohio really shook things up with its choice of tomato juice. What better way to showcase the tangy tomato (for which the state throws a yearly festival) than in a Bloody Mary? An extra-spicy mix of Clamato, horseradish, mesquite seasoning and Sriracha, Jake&rsquos Bloody throws a curveball with the addition of sharp pepperoncini brine.

Stockyard Roots from Ludivine: Oklahoma City

Thanks to its association with the world&rsquos largest cattle market, Oklahoma City is often affectionately referred to as "Cow-Town." So, naturally, the best way to embody all those stomping hooves in a cocktail is to start with hearty bourbon. Pair that dark spirit with a bittersweet root liqueur and honey, plus orange and chocolate bitters, and you&rsquore ready to hit the stockyards, cowboy.

Northwest Mai Tai from Hale Pele: Portland, Ore.

A whopping 99 percent of the country&rsquos hazelnuts are produced in Oregon, and you&rsquod better believe the state knows how to use them. This tiki joint turns up the classic rum mai tai by swapping almond orgeat (the sweet cocktail syrup laced with orange-flower water) with rich, toasty hazelnut orgeat. The addition of farm-fresh mint and local marionberry liqueur tips the scales even further into Pacific Northwest territory.

Philadelphia Fish House Punch from The Olde Bar: Philadelphia

When a recipe has survived nearly three centuries, it&rsquos clear that the creators were onto something. The story goes that some well-to-do Philly Quakers joined together and built a fishing clubhouse on the banks of the Schuylkill River, where they devised this dangerously easy-drinking punch of multiple Jamaican rums, brandy, peach cordial and spiced lemon. It&rsquos rumored that George Washington drank enough of it to give him a three-day hangover.

Coffee Milk from Cook & Brown Public House: Providence

Good luck finding this regional treasure outside of Rhode Island. Coffee milk is the official state drink, and the comforting duo of milk and sweet coffee syrup has been a favorite since the 1930s, with fans likening its influence to that of the New York egg cream. Cook & Brown boosts the G-rated original with a bit of blackstrap rum, cold-brew coffee, half-and-half and vanilla simple syrup.

Charleston Light Dragoon’s Punch from Husk: Charleston, S.C.

Resurrected from the archives of the Charleston Preservation Society, this antique punch has proven to be one of the most-popular drinks atHusk. The name refers to a Civil War-era military unit that supposedly spent more time partying than fighting. The good news is that they knew how to make a cocktail, and this cup of Jamaican rum, multiple brandies, lemon juice and black tea (the state hospitality drink) is proof.

Photo from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Taken by Peter Frank Edwards.

Desert Heat from Vertex Sky Bar: Rapid City, S.D.

There&rsquos more to South Dakota than Mount Rushmore. With three distinct regions, the state is home to both tree-covered mountain ranges and semi-arid badlands, with varying climates to match. To capture this dual quality of the state&rsquos parched desert heat and howling-cold winter, this tequila cocktail adds jalapenos for intensity and cucumbers to cool the lingering spice, tempered with lime juice and simple syrup.

Tennessee Mojito from Merchants Restaurant: Nashville

Its rolling hills and warm breezes make Tennessee a prime location for peach orchards &mdash and those peaches have been known to roll right into the hands of regional spirit makers. Prichard&rsquos peach and mango rum is a hometown favorite that Merchants puts to work in a cool Southern Mojito with lime juice and fresh mint. Sip it on the porch in place of your usual sweet tea.

Photo courtesy of Ashley Hylbert

Frozen Margarita from The Pastry War: Houston

There&rsquos no shortage of slushy margaritas once you hit the Texas border &mdash the margarita is the state&rsquos most-popular cocktail, thanks to the subtropical temperatures. But to find the version that leads the pack, head straight for the esteemed Pastry War, where blanco tequila is brightened by both Key and Persian lime juices, sweetened with agave nectar and rimmed with citrus salt. You won&rsquot look back.

Photo courtesy of Julie Soefer Photography

Salt Lake Spritz from Pallet Bistro: Salt Lake City

In a state where beers above 4 percent ABV are considered liquor and a cocktail&rsquos primary spirit is limited to one-and-a-half ounces, the breezy, low-alcohol spritz can be ubiquitous. Pallet&rsquos variation marries tart cranberry juice, maraschino liqueur, orange bitters and Prosecco, a fusion that&rsquos light and bubbly enough that you can tell the bartender to keep &rsquoem coming.

Photo courtesy of Stacey Jo Rabiger

Vermont Martini from Ye Olde Tavern: Manchester, Vt.

Visiting the Green Mountain State during sugaring season? You&rsquove hit the maple jackpot. As the nation&rsquos leading producer of the sticky-sweet syrup, Vermont is renowned for its maple-infused treats. But after you&rsquove dribbled it all over your pancakes, stop in to this Colonial-era tavern to see the state&rsquos liquid gold shine in a no-frills martini featuring local Vermont vodka distilled from whey and 100 percent pure maple syrup.

Captain Marryat Julep from Julep’s: Richmond

Get ready to wrap your hands around one of the oldest recorded julep recipes. Though most often associated with Kentucky, the julep was most likely invented in Virginia, where it was prepared with brandy instead of bourbon. An Englishman named Captain Marryat was touring the U.S. in the 1800s when he discovered the refreshing beauty of the julep. This recipe follows his original blueprint: apple and peach brandy, fresh mint and simple syrup over a mountain of crushed ice.

Barrel Aged Raincoat from Local 360: Seattle

Looking for a reprieve from that damp Seattle drizzle? Cozy up with a wintry cocktail that celebrates the Evergreen State&rsquos exceptional homegrown spirits. House barrel-aged moonshine and dark walnut liqueur tangle with maple syrup and chocolate bitters to create the liquid equivalent of a thick flannel blanket.

Sheeney’s Rickey from Teddy & The Bully Bar: Washington, D.C.

The Rickey looms large over D.C.&rsquos drinking scene, especially since it was instated as the District&rsquos official cocktail in 2011. Created in the 1880s at Shoomaker&rsquos Bar, the simple highball typically features gin or bourbon, half a lime and seltzer. Teddy & The Bully takes a new-age approach, pairing D.C. gin with a sweet bourbon reduction and floating a zesty lime foam over the surface. Bubbly, aromatic and gently acidic, it gives the original a run for its money.

Black Walnut Manhattan from Bridge Road Bistro: Charleston, W. Va.

Fall is prime time to experience the bounty of West Virginia&rsquos black walnut harvest. The annual Black Walnut Festival is a treasure trove of nutty spectacles, from baking contests to flea markets that salute the state specialty. While enjoying the festivities, don&rsquot forget to slurp a few special Manhattans made with West Virginia bourbon, spiced walnut liqueur and black walnut bitters.

Brandy Old Fashioned from Bryant’s Cocktail Lounge: Milwaukee

Order an Old Fashioned in Wisconsin and you might be in for a surprise. Out-of-staters will likely expect to receive rye whiskey or bourbon, but Wisconsin custom dictates the use of brandy instead. Local tastes run sweet, so you&rsquoll find that brandy topped with sugar, bitters and Sprite, but you can always adjust your order by saying "sweet, sour or press," which tells the bartender that you want Sprite, Squirt or half-Sprite, half-seltzer.

Photo courtesy of Dan Bishop

Howitzer from The Rose: Jackson, Wyo.

Yee-haw! When in cowboy country, do as the locals do &mdash and name your punch after a historic artillery piece. Inspired by the Chatham Artillery Punch from Charles H. Baker (the 19th-century American author known for his cocktail prowess), the Howitzer packs some heat with its rousing blend of rye whiskey, cognac, red wine, cinnamon and bitters. Plus, you can choose your own Wild West adventure and try it hot or cold.


Contents

Thomas was born about 1830 in Sackets Harbor, New York. (His 1885 obituary in the New York Times said 1832.) [2] [3] As a young man, he learned bartending in New Haven, Connecticut before sailing for California during its mid-19th century Gold Rush. [4] While in California, Thomas worked as a bartender, gold prospector and minstrel show manager. [2] According to his 1885 obituary, he was left some money by his father, which helped in these travels. [3]

Thomas moved back to the East Coast in 1851, settling in New York City. He opened a saloon below Barnum's American Museum it would be the first of four saloons he would run in New York City over his lifetime. After running this first bar, Thomas went on the road for several years, working as the head bartender at hotels and saloons in St. Louis, Missouri Chicago, Illinois San Francisco, California Charleston, South Carolina and New Orleans, Louisiana. At one point he toured Europe, carrying along a set of solid-silver bar tools. [4] He was well known for his showmanship as a bartender: he developed elaborate and flashy techniques of mixing cocktails, sometimes while juggling bottles, cups and mixers. He often wore flashy jewelry and had his bar tools and cups embellished with precious stones and metals. At the Occidental Hotel in San Francisco, Thomas was earning $100 a week—more than the Vice President of the United States. [2]

Bar-Tender's Guide Edit

In 1862, Thomas finished Bar-Tender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations the guide laid down the principles for formulating mixed drinks of all categories. He would update it several times in his lifetime to include new drinks that he discovered or created. [2] [5] The first edition of the guide included the first written recipes of such cocktails as the Brandy Daisy, Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch. The 1876 edition included the first written recipe for the Tom Collins, [6] [7] which appeared just after The Tom Collins Hoax of 1874. [6] [7] [8]

San Francisco & the Blue Blazer Edit

Thomas developed his signature drink, the Blue Blazer, at the El Dorado gambling saloon in San Francisco. [9] The drink is made by lighting whiskey afire and passing it back and forth between two mixing glasses, creating an arc of flame. [2] [10] Thomas continued to develop new drinks throughout his life. [3] His mixing of the "Martinez", which recipe was published in the 1887 edition of his guide, has sometimes been viewed as a precursor to the modern martini. [2] Thomas claimed to have invented the Tom and Jerry and did much to popularize it in the United States however, the history of the drink predated him. [3]

In New York City Edit

Upon returning to New York City, he became head bartender at the Metropolitan hotel. In 1866 he opened his own bar again, on Broadway between 21st and 22nd Streets, which became his most famous establishment. [4] Thomas was one of the first to display the drawings of Thomas Nast. In his saloon he hung Nast's caricatures of the political and theatrical figures one notable drawing, now lost, was of Thomas "in nine tippling postures colossally." The saloon included funhouse mirrors. This historic bar has been adapted for use as a Restoration Hardware store. [2]

Thomas was an active man about town, a flashy dresser who was fond of kid gloves and his gold Parisian watch. He enjoyed going to bare-knuckle prize fights, and was an art collector. He enjoyed traveling. By middle age he was married and had two daughters. Always a good sport, at 205 pounds he was one of the lighter members of the Fat Men's Association. [2] He had a side interest in gourds at one point in the late 1870s, Thomas served as president of The Gourd Club after producing the largest specimen. [11]

Later years and death Edit

Toward the end of his life, Thomas tried speculating on Wall Street, but bad judgments rendered him broke. He had to sell his successful saloon and auction off his considerable art collection he tried opening a new bar but was unable to maintain the level of popularity as his more famous location. [3] He died in New York City of a stroke (apoplexy) in 1885 at the age of 55. [4] His death was marked by substantial obituaries across the United States. [2] The New York Times obituary noted that Thomas was "at one time better known to club men and men about town than any other bartender in this city, and he was very popular among all classes." [3] He is interred at Woodlawn Cemetery in the Bronx, New York City.

Thomas is known to have authored two books: How to Mix Drinks, or The Bon-Vivant's Companion (originally published in 1862, with new and updated editions in 1876, and again posthumously in 1887) and Portrait Gallery of Distinguished Bar-Keepers (originally published in 1867 and considered a lost book).

The titles of the books are organized by their outside cover titles / inside cover titles.


The flavour of agave is king in this simple Margarita, made without the traditional orange liqueur.

Created in circa 1987/88 by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed "premier tequila bar on earth".

Tomas and Elmy Bermejo set up Tommy's in 1965 and Julio is one of their five children, all of which are involved in what is truly a family business. Julio has become a legend in the drinks industry for the Tommy's Margarita and his knowledge of tequila.

Tommy's Margarita now appears on the menus of bars all around the world and in turn, the small family restaurant where the drink was created has become something of a mecca for bartenders and bar flies wanting to experience the now famous drink in the bar where it was invented. Their journey is a well-rewarded. At Tommy's the classic Margarita trio of tequila, sugar and triple sec is enhanced by using agave syrup in place of the triple sec and the use of hand-squeezed Persian limes. The drink is served accompanied by plentiful tortillas and salsa. The bar's shelves groan with the largest selection of 100% agave spirit in the USA and drinkers are encouraged to sample how different tequilas taste in the bar's signature cocktail.

A variant of the popular Margarita cocktail. A detailed history, along with other variants can be found on our page.

Nutrition:

There are approximately 180 calories in one serving of Tommy's Margarita.


A Gun and its Story: The Assassination of Oswald Swanzy

People gather outside the home of Tomás MacCurtain the day after his murder. March 1920. Tomas MacCurtain 100

By day 12 of the inquest into the murder of Cork Lord Mayor Tomás MacCurtain, the true extent and scale of the involvement of the local Royal Irish Constabulary and Detective Inspector Oswald Swanzy was evident.

It was clear that his shooting was sanctioned by the British government and the RIC and organised and facilitated on the ground in Cork.

Swanzy was stuck in the middle of it. He was stationed at King Street Barracks for the Cork North policing district and was there for more than four years. He lived at lodgings on Patrick’s Hill.

Called to give evidence at the inquest, Swanzy’s cross-examination was short and to the point. Looking from the lens of 2020, many of his answers seem monosyllabic – almost yes or no responses – short sentences almost repeating the questions of those asking the questions.

In summary, he stated that he only heard of the murder the following morning at 9am from one of his constables. He detailed that none of his men that night left his barracks.

To the jury, he noted that all the ammo at his barracks was accounted for. There were no entries in the record books. He noted that he had no men out on the streets in the early hours of 20 March. He, for all intents and purposes, knew nothing about the murder and about those responsible.

By the time the inquest was fully published in the Cork Examiner it comprised 14 sessions from 23 March to 17 April 1920 and had stacked up over 70,000 words. The verdict, which was given on 17 April 1920, was the most startling ever pronounced by a coroner’s jury in the British Empire. Coroner James J McCabe read out the verdict was as follows:

“We find that the late Alderman Tomás MacCurtain, Lord Mayor of Cork, died from shock and haemorrhage, caused by bullet wounds, and that he was wilfully murdered under circumstances of the most callous brutality, and that the murder was organised and carried out by the Royal Irish Constabulary, officially directed by the British Government, and we return a verdict of wilful murder against David Lloyd George, Prime Minister of England Lord French, Lord Lieutenant of Ireland Ian Macpherson, late Chief Secretary of Ireland Acting Inspector-General Smith, of the Royal Irish Constabulary Divisional Inspector Clayton, of the Royal Irish Constabulary District Inspector Swanzy, and some unknown members of the Royal Irish Constabulary.

"We strongly condemn the system at present in vogue of carrying out raids at unreasonable hours. We tender to Mrs MacCurtain and family our sincerest sympathy in their terrible bereavement this sympathy we extend to the citizens of Cork in the loss they have sustained by the death of one so eminently capable of directing their civic administration”.

However, as the inquest was an informal one, no one was ever charged. Shortly after the inquest, Oswald Swanzy departed Cork under an assumed name and moved to some unknown destination.

RIC District Inspector Oswald Ross Swanzy

However, there was no doubt among the officers of the Cork No1 Brigade that RIC District Inspector Oswald Swanzy was the prime instigator in the murder of MacCurtain. They decided that Oswald Swanzy should be assassinated for his crime.

Seán Culhane (19) Intelligence Officer, Cork No.1 Brigade, was chosen as the would-be assassin, provided Swanzy could be located.

In his witness statement within the Bureau of Military History (WS746), Seán notes that he was a native of Glin, Co Limerick. In 1916, came to Cork to serve an apprenticeship in the drapery trade in the Munster Arcade on St Patrick’s Street. He joined the Volunteers in Cork City as the end of 1917 becoming a member of B Company (centre of the city), 1st Battalion, Cork No. 1 Brigade.

Between 1918 and early 1920, Seán went from being Company Intelligence Officer to Brigade Intelligence Officer. He built up a network of contacts in the brigade area in order to be aware of activities amongst the military. He reported back to his Brigade Officer-in-Charge Tomás MacCurtain and to the Vice Officer-in Charge Terence MacSwiney. Intelligence work was at its peak and Seán was also involved with others in the shooting of RIC Chief Commissioner Gerard Smyth on 17 July 1920 at Cork’s County Club on the South Mall.

There is much detail in Culhane’s witness statement and his quest to assassinate Detective Inspector Swanzy. Following Swanzy’s departure from Cork, Culhane heard that some baggage had left Swanzy’s house and had been brought to the city’s Glanmire Road railway station (now Kent Station).

He visited the station on the same evening and met a railway clerk named Seán Healy, who was a Lieutenant in 'A' Company of the 1st Battalion of Cork Brigade No 1. He told Seán Healy his business and he proceeded to the Parcels Office and after rummaging around for a short while Seán Healy found a hat-box and after examining the label on the box and, whether by chance or good fortune, he removed the top label and found another label underneath marked “Swanzy”, “Lisburn”.

Photo Tomas MacCurtain Funeral Volunteers. Tomas MacCurtain 100

This information was sent to IRA General Headquarters and it was later confirmed by Headquarters that Oswald Swanzy was in Lisburn.

Seán Culhane was then selected by his Brigade to go to Dublin and Belfast to make all necessary arrangements. He went to Dublin and after first calling to Brennan’s and Walsh's – well known Republican drapers – one of the staff brought him along to Vaughan's Hotel where he met Michael Collins. Seán informed Mick of his mission and told him that he was en route for Belfast. Mick told him to get in touch with Matt McCarthy, an IRA sympathiser and then a Constable in the RIC in Belfast.

On meeting Matt McCarthy, he thought the quest was inadvisable and after a full discussion of the proposal with Belfast Volunteer Joe McKelvey, it was agreed that the latter would provide reliable scouts to obtain all the information required for a decision by Collins Satisfied that Swanzy was still there Seán reported back to Dublin and sought further help as it was General Headquarters, which financed the job.

He met Michael Collins, and after a frank discussion, he remarked that the job was much too big for Seán. He said it was a job for experienced men and mentioned about picking selected men from Dublin. Seán made a strong protest to him and informed him that his orders were very emphatic and that it was solely a Cork Brigade job.

After thinking it over Michael Collins said that he would leave the decision to the Minister for Defence Cathal Brugha. The Minister questioned Seán very closely as to his proposed plan of action and was convinced by the plan. Seán then requested permission to attain four men from Cork to assist him in the operation, and this was agreed to. The men selected by the Brigade were Dick Murphy, "Stetto" Aherne, Corny McSweeney and Jack Cody. They arrived in Belfast sometime later where Seán met them on arrival.

After these men were sent for from Cork and prior to their arrival in Belfast Seán had more time to examine the project in greater detail. He was satisfied that it was only a two-man job and that any number over and above this might mean a bungling of the job and a bigger danger for all of them. He chose Dick Murphy, who was Captain of 'G' Company, 1st Battalion Cork No 1 Brigade, to accompany him on the operation. The other three were sent back to Cork. This was on a Friday and the following Sunday, 22 August 1920, was the date fixed for the assassination.

For 'READY FOR TARK' Funeral procession at Daunt's Square, Cork during Irish War of Independence period circa 1920 Ref. 403 old black and white. Tomás MacCurtain 100

Seán Leonard, a native of Tubbercurry and who worked in a Belfast garage, was asked to provide the car and he arrived at the appointed time. By arrangement, they stopped the car about 150 yards from the place selected for the shooting in Lisburn. It was also arranged that Belfast Brigade Officer-in-Command Joe McKelvey would meet them about a mile outside Lisburn on completion of the job and that he would guide Dick and Seán across the hills to Belfast.

Belfast Brigade members Tom Fox and Roger McCorley informed them that Swanzy had gone to Church and gave the approximate time the Service would finish. Dick and Seán remained on the opposite side of the street near the Church. They were not too long waiting until the congregation started coming out from the Church. When he was only a few yards away from them Seán said to Dick “That's him”. Seán fired the first shot hitting Swanzy in the head whilst Dick fired almost simultaneously into his body. The crowd of approximately one hundred persons coming from the Church were stunned at first and then threw sticks and objects after them. Seán and Dick fired a few shots in the air and made a fast run for their car, which fled off very quickly.

Seán and Dick met Joe MeKelvey, as arranged, about a mile outside Lisburn and dismounted, and accompanied by him they moved across the hills and reached Belfast after some hours. reached McKelvey's house and partook of food and change of clothes. In the meantime, they had made enquiries as to the time of the train service from Belfast to Dublin for that same evening, so they planned to arrive at the station a minute or so before the train was due to leave.

At this time there was great military activity around the city, but, however, they reached the railway station without mishap and got first-class tickets at the booking office and boarded the train. On the train passing through Lisburn they noticed a number of houses on fire. Unionist retaliation for the killing of Swanzy had begun. In the days that followed, nearly every Catholic-owned business in the town was burned to the ground and the parochial house was entirely destroyed. The Roman Catholic population fled for their lives.

Seán and Dick arrived in Dublin without any problem and proceeded to Vaughan's Hotel where they met Michael Collins. Collins made a phone call to confirm whether Swanzy was actually dead. Michael sent them back to Cork the following day and he kept their revolvers stating he would send them along in due course. The journey was made by train and when it reached Blarney, about five miles from Cork City, they detrained and walked into Cork.

On arrival at Blackpool suburbs there was a military hold-up in progress, Dick and Seán were held up and searched, but after insisting they were only out for a walk they were allowed to go through.

Tomás MacCurtain's gun, which was used to kill RIC District Inspector Oswald Swanzy in a revenge attack.

Sean’s witness statement also notes that incidentally, they never got back the guns from Michael Collins and one of the guns which Seán was especially keen on getting was one time the property of Tomás MacCurtain and in respect of which Jim Gray, the Brigade No. 1 Transport Officer, had obtained a permit from Swanzy. Jim Gray had posed as a loyalist to get this permit. In 2020, the gun now rests in County Cork’s Kilmurray Independence Museum.

The day following Seán’s return to Cork he resumed his apprenticeship job in the Munster Arcade and produced a certificate of illness from his doctor to cover the period of his absence. He resumed his intelligence duties with Cork Brigade No 1. At the very end of 1920 he joined the Brigade’s Flying Column, which was about forty strong in members. They were billeted in various houses around Gougane Barra and that area of West Cork.

‘I was not ordered to arrest the Lord Mayor, but I was ordered to detail police to indicate the house of the Lord Mayor to a military party’

Cork Lord Mayor Tomas MacCurtain was murdered in front of his wife and children in the early hours of March 20, 1920.

Journalists from the then Cork Examiner attended the inquest into his killing which lasted for 15 days and involved more than 90 witnesses. One of the key people to take the stand was RIC District Inspector Swanzy. The following is a transcript of his evidence reproduced from the Irish Examiner archives.

The jury took less than two hours to return a verdict of wilful murder. Back Row (l-r) Daniel Barrett, David Hennessy, Patrick O’Sullivan, Patrick McGrath, Peter O’Donovan, Thomas F. O’Shaughnessy. Sitting (l-r) Richard Barrett, Jerry O’Callaghan, William J. Barry (foreman), Michael J. Grace, Florence O’Donoghue, Melville McWilliams, Henry Lordon and (inset) Tadgh O’Sullivan.

At 10.30 o’clock, Friday April 9, 1920, in the Council Chamber, Coroner J. J. McCabe, Solr. resumed the inquiry into the murder of the Lord Mayor MacCurtain.

The jury were - Messrs. W. J. Barry (foreman), Michael J. Grace, Melville McWilliams, Jerh. O’Callaghan, Florence O’Donoghue, Daniel Barrett, Thomas O’Shaughnessy, D. Hennessy, Patrick McGrath, Peter O’Donovan, Tadg O’Sullivan, Pádraig O’Sullivan, Richard Barrett, and Harry Loreton.

The legal gentlemen present were - Mr. P. Lynch, K.C. Mr. Jerh. Crowley, B.L. (instructed by Mr. Maurice O’Connor, solr.) for the next-of-kin Mr. J. Travers Wolfe, solr., with District Inspector Cruise, Abbeyleix, appeared for the authorities.

Witness - District Inspector Swanzy, RIC King Stree Barracks District

Inspector Swanzy, examined by Mr. Wolfe, said he was stationed at King Street for Cork North and was there four years and three months. He lives at lodgings at Patrick’s Hill.

Mr. Wolfe - Are there records kept of the quantity of ammunition delivered to every police barracks?

Mr. Wolfe - Have you since the murder of the late Lord Mayor checked the ammunition in the various barracks of Cork North with those records?

Mr. Wolfe - Have you found them in every instance correct?

Mr. Wolfe - Now, on the 19th March were you the only D.I. in charge in Cork?

Mr. Moloney was acting County Inspector, and I was the only District Inspector, but I think Major Yeates had come in for the Assizes.

Mr. Wolfe - We will have Major Yeates here. The attempted murder of District Inspector McDonagh had taken place on the 10th March?

Yes, and County Inspector Clayton had been appointed Divisional Commissioner a few days previously.

Mr. Wolfe - As a result of these events, was the 19th March a date on which you had largely increased duties apart altogether from any happenings in connection with the Lord Mayor’s murder?

Continuing, he said he heard of Constable Murtagh’s murder between 11pm and 12pm. He was then at his residence in Patrick’s Hill, and Head-Constables Cahill and Clarke and Sergeant Beatty informed him of the murder and remained with him until 12.20. He was in bed when they came to tell him, and after they left, he went back to bed.

Mr. Wolfe - When and where was it that you first heard of the murder of the late Lord Mayor?

At 9 o’clock on the morning of the 20th in my own house.

Mr. Wolfe - From whom and how communicated?

From Head-Constable Cahill verbally.

After the luncheon interval, the foreman announced that the bulk of the jury would like to have the man who could give evidence about the telephone message produced as a witness.

Mr. Wolfe said he would produce that witness on the following day.

District Inspector Swanzy, then continued his evidence and stated he received the report (produced) from Sergeant Normile and witness subsequently made a written report (produced) to the acting Co. Inspector.

Witness had since made investigations concerning the circumstances attending the murder of the late Lord Mayor of Cork. In those inquiries he had received no assistance whatever from the relatives or next-of-kin of the late Lord Mayor of Cork.

To Mr. Lynch - He first became aware of the intended arrest of the Lord Mayor about mid-day on the 19th March. That information was not conveyed to him in writing.

Mr. Lynch - Who conveyed it to you?

The Co. Inspector. I was sent for to Union Quay Barracks and I saw the Co. Inspector there.

Mr. Lynch - Did you see any written or printed document or any document in the Union Quay Barracks in reference to that intended arrest?

Not in Union Quay Barracks.

Mr. Lynch - Who was the Co. Inspector you saw?

I saw Mr. Clayton and Mr. Moloney and I as simply told him the Lord Mayor was to be arrested.

Mr. Lynch - When did you see any document in reference to his intended arrest?

At five o’clock on the afternoon of the 19th March at King Street Barracks. That was directing his arrest.

Mr. Lynch - What has become of that document?

It was shown to me and taken away.

Mr. Lynch - What date did it bear?

Mr. Lynch - Who took it away?

It was brought down to me by a military officer and taken away by him.

Mr. Lynch - How many policemen had you doing plainclothes duty on the 19th March?

I had a regular staff of one sergeant and four constables.

Mr. Lynch - Did Mr. Clayton and Mr. Moloney tell you that you should provide the police to accompany the military?

In reply to further questions by Mr. Lynch, witness stated he was ordered to detail some policemen to point out the Lord Mayor to the military. The hour of arrest was arranged at five o’clock on the afternoon of the 19th March, when the military officer called.

The hour arranged was 2am on the 20th March. It was not part of witness’s duty to find out the whereabouts of the Lord Mayor between 5pm on the 19th March and 2am on the 20th March.

Witness made no inquiries at that time or since regarding the movements of the Lord Mayor on the 19th March, or where he was between the hours mentions. He had not the faintest idea where the Lord Mayor was on the night of the 19th March.

Mr. Lynch - You got the information about the murder of Constable Murtagh from Head-Constable Clarke, Head-Constable Cahill and Sergeant Beatty?

Mr. Lynch - Did they all leave at the same time?

Mr. Lynch - And that was the only visit you had on that night from Sergeant at your house?

Mr. Lynch - There is no doubt the three of them left your room and house together?

That is so. They arrived about ten minutes to twelve. I am not sure about the hour, but I was awakened out of my sleep and I think that would be about the hour. They were in my room about half-an-hour.

Witness added that King Street was the headquarters station in his district. Witness looked at the barrack diary once a month. He did not see the barrack diary dealing with the 19th March.

Mr. Lynch - You never saw that?

Mr. Lynch - Do you know that a number of men were out of the barracks on that night with their rifles?

Mr. Lynch - You are aware of that?

Mr. Lynch - Were you in Patrick Street when they discharged some of their firearms?

Mr. Lynch - You were not there?

Mr. Lynch - Where were they when you saw them on the street on that night?

I saw them at Union Quay Barracks.

Mr. Lynch - The men from your barrack?

The men from all the city.

Mr. Lynch - What hour was that?

Between 11 and 12 o’clock as far as I know.

Mr. Lynch - Did you see on the morning of the 11th March some of the results of what they had done the night before?

Mr. Lynch - How many notices for malicious injuries in connection with what occurred on that night of the 10th March have been served on you?

None on me, but I think two have been served on Union Quay.

Mr. Lynch - Did you never see the windows in Patrick Street that were broken on that night?

Mr. Lynch - And you never saw the traces of the furniture that they pulled out and burned on the Parade?

I did not. At that time I was doing duty for three officers and it was quite impossible for me to do all the duty I was supposed to do.

Mr. Lynch - Do you recognise that this barrack diary of the 10th March does not disclose the fact that men went out of your barrack on that night?

I have not seen the diary.

Mr. Lynch - Assuming that it does not disclose that fact, and that it is ratified by the Head-Constable in charge of the station, would that meet your approval?

The Head-Constable certifies those entries in the book to be accurate to the best of his knowledge and belief.

Mr. Lynch - Does it meet with your approval, if the barrack diary contains no entry of it, that a number of your men left barrack on that night with their rifles?

Mr. Lynch - Did you check the ammunition on the 11th March?

No, but I checked it personally on the 27th March.

Mr. Lynch - When before the 27th March did you check it?

I cannot tell you. I have not checked it previously, for the simple reason that the ammunition is in charge in each barrack, exactly the same as the other property in each barrack. It can be checked at any time.

Mr. Lynch - Is there any record in any Cork barrack of ammunition having been used on the night of the 10th March?

Mr. Lynch - Is there any record in any Cork barrack of ammunition having been taken out by the police on the night of the 10th March?

Mr. Lynch - Have you any doubt there was ammunition used in the streets of Cork on the night of the 10th March?

I can only tell you what I know. On that night I ordered the men at Union Quay back to their stations and I heard some shots fired in the city.

Mr. Lynch - When you get an order to arrest anybody, how soon do you take steps to find where that person is?

I think each individual case must depend on the inquiries made into it. That is a matter on which you cannot generalise.

Mr. Lynch - Is there no police rule about it?

I don’t think so. If I was ordered to arrest anybody, I would go to his house or whereabouts. In this particular case, I was not ordered to arrest the Lord Mayor, but I was ordered to detail police to indicate the house of the Lord Mayor to a military party.

Mr. Lynch - When did you detail the men for that purpose?

I told the Head-Constable to detail two of the night men to carry out the military order.

Mr. Lynch - When did you get a written report from Sergeant Normile?

About 11am on the 20th March.

Mr. Lynch - Did you ask him for it?

Mr. Lynch - Did you tell him to make one?

Mr. Lynch - When did you send in your own report?

On the morning of the 20th March.

Mr. Lynch - Have you ascertained who admitted the two Head-Constables and the sergeant to your house on the 19th March?

Mr. Lynch - You never asked that question in your house?

Mr. Lynch - Did you get up yourself on that night?

Yes. I put a dressing gown on and I got up.

Mr. Lynch - Who let out the three police?

Mr. Lynch - Did you see anybody else up in the house while they were there or when you were letting them out?

Witness added that no other policemen visited him afterwards. He saw no policemen between 12.50 on that night, when the three policemen left his house, and the visit of the Head-Constable on the following morning.

Witness got home about ten o’clock, as far as he could trace it, on that night. He saw no police at his house from ten o’clock until the three policemen visited him, but he was given to understand some of them called up.

It was his sister told him that, but except that it was between ten o’clock and 11.50 on that night. She told him there was a report that one of his men had been shot. He asked her to find out if it was true and who it was, and the result was the visit of the Head-Constables and the sergeant.

Mr. Lynch - Did she tell you the Head-Constables and the sergeants were below?

I can’t tell you. I asked her to verify the information or otherwise. After she told me what she heard and before the Head-Constables and the sergeant came in, I fell asleep as I was very tired.

Mr. Lynch - Was it she ushered in the sergeant and the Head-Constables?

Mr. Lynch - Did you tell me a moment ago you did not know who was up in the house when the sergeant and Head-Constables came to the house?

Mr. Lynch - Did you also tell me you did not know who admitted them?

I don’t know to this minute who admitted them. I may say police are coming so continuously to my house that it would be an unusual thing for me to inquire who admitted them.

Mr. Lynch - Have you an orderly?

Mr. Lynch - When did you hear of the murder of the Lord Mayor on the following morning?

At 9 o’clock, when Head-Constable told me.

Witness denied that police came regularly to his house every morning. Police might call to his house on some mornings, but it was not a regular thing.

The Foreman - Did you on the night of the 10th March return to King Street station with your men?

Not with my men. I sent the body of men whom I found at Union Quay back to their proper stations. I returned with some of my own men to King Street Station.

The Foreman - That is what I asked?

I did not return to King Street with all of them, but with some of them.

Witness said he would like to add, if the jury desired information, that he afterwards checked all the men in the various stations on the telephone from King Street.

Major Yeates stated that he is a District Inspector stationed at Union Quay he came to Cork for Assize duty on the 19th March and took over temporary duty in Cork South on the 22nd March.

He made an examination of the ammunition in the various stations of the Cork South District on the 27th March he examined the ammunition actually on stock with that shown in the records as being on hands, and he found the stock perfectly correct. There was no ammunition missing from these stations (laughter).

Cross-examined - He had no further information on the matter except what he got from the records.


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