by Nancy Armitage
In every Henry. E. Huntington & Arabella Huntington’s household, whether it was a mansion or a French chateau; there was evidence of the Huntington Family entertaining with liqueurs & after-dinner drinks. There were many different kinds of After-Dinner liqueurs & Tea Cordials at Mr. & Mrs. Henry E. & Arabella Huntington’s different residences, San Marino Ranch, No. 2 in NYC, “the Huntington Homestead” in Throgg’s Neck Estate NY, Paris, & Chateau Beauregard [Comtesse Harriet Howard’s Chateau by Napoléon III] near Paris.
Liqueurs at the Huntington’s San Marino Ranch
At the Huntington’s San Marino Ranch, these cordials were listed on Huntington’s invoices. In 1915, the Huntingtons enjoyed liqueurs like Curacao (French orange liqueur), Crème de Menthe (French minty liqueur_, & Meyer’s Rum, Port Wine, French Brandy, & Solars Sherry for after-dinner liqueurs. They also could have been used for a small spirit at afternoon tea, like sherry. They also had endless supplies of Brandied Peaches & Tutti-Fruitti (a marinated mixed fruit in sherry & brandy). The Tutti-Fruitti could have been made by the abundance of fruit at the Ranch: oranges, plums, peaches, nectarines, apricots, berries, mangos, & kiwis. The liquid of the Tutti-Fruitti could have been bottled as a mixed Fruit Brandy, also; the flavorful fruit could have been drizzled over an ice cream dessert or orange tea cakes for tea or dessert.
All these liqueurs & brandies could have enhanced the Huntington’s Tea Cakes for afternoon tea or what they called “5 O’lock tea”. Also, for the Huntington’s “Sundays at the Ranch” or Dinner entertainments. The Huntington’s special dessert cook , Lena Kley could have made these popular 1920’s cakes: Lemon Cake, Orange Tea Cakes, Vanilla Rum Cake, Sherry Wine Cake, Tipsy Trifle Cake, Irish Trifle, Chocolate Rum Cake, Orange Rum Pound Cake with a Orange Glaze, Coffee Cake, Fruit Chantilly, or Fruit Compotes.
Creme de Menthe Apertif
This is a really lovely refreshing drink, that is really helpful to digest a multi-course dinner. It can settle the stomach when upset. Mr. H.E. Huntington loved ginger ale, it was one of his favorite drinks, actually.
1 (8 oz.) glass of ginger ale or soda water
1 jigger of creme de menthe (mint- flavored French liqueur)
lots of ice
A tall cocktail glass with a straw or Iced tea spoon
In a tall glass, add lots of ice, add the ginger ale or soda water, then add the jigger of Crème de menthe. Stir & serve with a sprig of fresh spearmint with a straw & iced tea spoon.
Liqueurs at the Huntington’s Mansion in NYC: No. 2 East 57th Street NYC, NY
Typically, used for after-dinner drinks or at their “At-Home” tea receptions on Tuesdays. In their New York mansion at No. 2 East 57th St. & 5th Ave., these liquors & liqueurs were listed. They might have served Sherry in petit sherry glasses, Crème de Menthe, or Champagne Punch. A lovely digestive for a After-Dinner libation is Crème de Menthe mixed with Ginger Ale or Mineral water. It is recorded that the Huntington’s drank Apricot Cordial, Benedictine, French Grand Marnier (orange-flavored brandied liqueur), Amaretto (almond liqueur) & Kirsch or Kirschwasser (a German brandy made with cherries). I viewed a Victorian dinner 1890 menu for Huntington business (Southern Pacific Co.) which listed Chartreuse Liqueur as a after-dinner drink also. It is a French herbal liqueur-bright green in color; it taste like herbs & great for digestion after a large meal.
Huntington Courtship Apricot Cordial 1912 (Recipe) NYC
I found in one of Mr. Henry E. Huntington’s 10 large personal ledgers (NYC bills paid) some serious “Courtship Bills”, I called them. These romantic items were sent by Henry E. Huntington to Mrs. Collis P. Huntington (Arabella – a widow). I found monthly flower entries for Chas. Thorley, a New York City florist, Apricot Cordial from M. Lawrence & Comstock Co. , Chocolates & French Bonbons Candy from Huylers Confectioners NYC, & Expensive Jewelry from Tiffany & Co., NYC (from $100.00-$1,320.00). I thought Apricot Cordial sounded really delicious. I went to my gourmet store to find this Victorian liqueur “Apricot Cordial”. They didn’t carry it, so I purchased some ingredients & made my own, & it tastes really nice.
1 qt. (750 mi) Potters triple distilled vodka (80 proof)
1 jar (10 oz.) apricot preserves
strainer or tea towel or cheesecloth
5 (1 c.) Kerr’s Jelly jam jars with cute labels
Spoon out the preserves into a 1 qt. measuring cup. Add vodka with a hand blender (Braun), mix thoroughly & puree preserves. Add more vodka. Blend. Let marinate for several weeks & strain through fine sieve or tea cloth. Pour into 5 (1 c.) jars. At afternoon tea, I will pour this apricot cordial in small cordial glasses & serve. It’s delicious! Recipe: Nancy Armitage
Liqueurs & After-dinner drinks at the Huntington’s Chateau Beauregard:
Between 1913-1923 at the Henry & Arabella Huntington’s would travel to Paris, France from June to October. They would travel by steamship to Le Harve (Spring & Summer), then travel on a train south to Paris, then another train to their Chateau by Le Celle-St. Cloud. They would return to the United States about October, usually by Cunard ship. Chateau Beauregard near Versailles, the Serves Factory, & Paris. Here are some the After-Dinner drinks & liqueurs on the Huntington’s “expenditures” at the Huntingtons’s Chateau Beauregard. There was Calvados (Apple brandy from Normandy, France), Cognac (French brandy) Pastis (Anise flavored aperitif from France) Armagnac (brandy), Kirsch, Crème de Menthe (a mint flavored liqueur), Eau de vie (colorless fruit brandy from France), & Cristaux. Note that at the Chateau, they had a large apple orchard & could have made their own apple brandy called “Calvados”.
Liqueurs & After-dinner Drinks:
Amaretto Recipe (a almond liqueur)
8 c. water
6 c. sugar
7 T. burnt sugar
1 c. hot water
1T. almond extract
1 T. vanilla extract
1 fifth of vodka
To make the burnt sugar, heat sugar in cast iron skillet until golden. Note the burnt sugar will harden rapidly, so add the cup of hot water to the burnt sugar & let it dissolve completely before adding it to all the other ingredients. Then lastly, add the fifth of vodka. Recipe: Assistant chief Dave Williams, cookbook unknown.
Huntington Liqueurs in Paris France
Mrs. Arabella D. Huntington owned two mansions in Paris. Her 1st Parisian mansion was the Hotel Hirsch (which was owned by Empress Eugenie in the 1800’s.)This is small list of typically aperitifs & after-dinner liqueurs served in Paris, France. There is Calvados apple brandy from Normandy, Cognac French brandy, Pastis anise-flavored aperitif from France, Crème de Menthe, Kirsch, & “Eau de vie” (a colorful fruit brandy made the juice of fruit-very light flavor), Cristaux, & Armagnac. Armagnac is a French-aged Brandy, from the south of France, that could be paired with a cheese course. So many wonderful flavors to savor in this special after-dinner treat. There are notes of vanilla, orange, clove, quince paste & nuts. Finished with coffee flavor, ginger, & dark chocolate.
Recipe for Apricot Brandy
1 qt. vodka
1 c. water
1ob. dried apricots, chopped
1 lb. rock candy
In crockery container, combine all ingredients. Stir twice per day for 2 weeks. Remove apricots using cheesecloth or strainer. Serve as an after dinner liqueur or anytime [afternoon tea in cordial glasses]. Recipe by Gail Blask, cookbook unknown
Document
HEH Coll. MS 8/9 uncat [San Marino Ranch papers], groceries, bills, & invoices]Huntington Library San Marino, CA
HEH Coll MS 4/1-10 un cat [10 Mr. H. E. Huntington personal ledgers] at Huntington Library, San Marino, CA
HEH Coll. MS 12/1-8 [Chateau Beauregard papers] at Huntington Library San Marino, CA
Inside the Huntington's Story 