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Eve's Garden

Recipe byderek
Notes: 

Charles H. Baker, Jr., was the Grand Funk Railroad of his time. The author of two indispensable books of drinking and culinary lore—An Exotic Drinking Book and An Exotic Cookery Book—first released in 1939 as The Gentleman’s Companion, Mr. Baker basically traveled round the world gathering recipes and writing about them in a most entertaining fashion. Or, to put it in another vernacular, he came to your town and helped you party down. This particular delicacy from Mr. Baker’s drinking volume is within a section titled “Ten More which Are Not Called Angels,” right after a section called “First a Brief Company of Six Angels.” Damiana, a traditional Mexican liqueur made with the leaves of the flowering and fruiting damiana shrub, is said to have aphrodisiac qualities, so be sure to always have enough to make this for two. But since it’s ticklish to prepare, I suggest making only one at a time.

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Ingredients: 

1 ounce Damiania
1 ounce Creme Yvette
1 ounce Cognac
¼ ounce Heavy Cream
1 Sour Cherry, for garnish


  1. Add the Damiana to a cordial or other similar attractive glass. Slowly top it with the crème Yvette, pouring over a spoon if needed—you don’t want them to mix, because layering is desired.
  2. Pour the Cognac on top of the crème Yvette, again pouring over a spoon if needed so that they don’t mix.
  3. Slowly spoon the cream on top of the cognac, and gently place the cherry on top of the cream.

A NOTE: Crème Yvette went out of circulation from 1969 to 2009, but it’s now available again.

A SECOND NOTE: In Mr. Baker’s book, this is garnished with a green cherry, but I like the sour cherry (and am a bit wary of the green cherry). But if you want to substitute the green for authenticity, I won’t stop you.

Recipe provide from The Ginger Bliss and the Violet Fizz by A.J. Rathbun; courtesy of Harvard Common Press.

 

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