1970s Recipes + Menus

Dreicer Special Miyako Hotel

March 1970
    Lillian Langseth-Christensen offers no explanation for the name of this drink in her piece on Expo ’70, which was held in Osaka. The only Dreicer with a connection to cocktails we’ve been able to uncover is Maurice Dreicer, whose life mission was, according to It Takes All Kinds, by Maurice Zolotow, “the search for the perfect steak. ” His pursuit got him in trouble with the IRS when he tried to claim deductions of nearly $50,000 for “travel and other related business expenses. ” The deductions were ultimately denied, but not before the U.S. Court of Appeals slapped down the IRS for applying an “expectation of profit” standard rather than the “objective of making a profit” criterion that Congress mandated in the Tax Reform Act of 1969. Presumably the IRS felt that Dreicer not only didn’t expect to make a profit, but also that he wasn’t even trying. (Let that be a lesson to all you freelancers out there.) In any case, the Dreicer Special mentioned in Zolotow’s 1952 book is Pimm’s, grenadine, and lemon juice, which doesn’t sound at all like a saketini, but this sure does. Weirdly enough, it’s been said that the saketini first came to the United States in 1964, via the World’s Fair.

    Mix together 3 jiggers sake, 2 jiggers gin, and 4 drops Angostura bitters. Pour the mixture over cracked ice into shaker, shake it vigorously, and serve without stirring. Makes 2 drinks.
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