A Scaffa is a fascinating cocktail that emerged during the mid to late 1800s and can be traced back to Jerry Thomas' 1862 “Bartender's Guide.” This unique drink is distinct from other cocktails in that it has not been chilled by ice or diluted with water. It is essentially a concoction of ingredients that haven't undergone these typical processes.
The term “Scaffa” itself is not widely known or used today, and it seems to have fallen out of popularity over the years. However, the recipe and concept of the Scaffa offer a glimpse into the cocktail culture of the past and the techniques and preferences of bartenders during that time.
Jerry Thomas' 1862 guide includes a single recipe for the Scaffa, which consists of equal parts of brandy, rum, and gin, along with a small amount of sugar syrup and a dash of bitters. This combination of spirits creates a potent and flavorful mixture, which would have been enjoyed as is, without the addition of ice or water.
The lack of chilling and dilution in the Scaffa is an interesting departure from the usual cocktail-making process. Chilling a drink with ice not only cools it down but also adds some water content as the ice melts. This dilution can help to balance the flavors and smooth out the intensity of the alcohol.
In the case of the Scaffa, however, the absence of ice and water allows the full strength and character of the spirits to shine through. It creates a bold and robust drink that may appeal to those who enjoy strong and concentrated flavors.
It's important to note that the Scaffa is not a common or widely recognized cocktail in contemporary times. Its obscurity may be attributed to the evolution of cocktail culture, where the emphasis shifted towards the art of mixing and balancing flavors, as well as the desire for a more refreshing and approachable drinking experience.
While I have not personally encountered a Scaffa in my experiences as a sommelier and brewer, I find its historical significance intriguing. Exploring the origins and variations of cocktails allows us to appreciate the creativity and craftsmanship of bartenders throughout history.
A Scaffa is a cocktail that hasn't been chilled with ice or diluted with water. Its recipe can be traced back to Jerry Thomas' 1862 “Bartender's Guide,” where it is described as a potent mixture of brandy, rum, gin, sugar syrup, and bitters. While the Scaffa is not commonly enjoyed today, it provides a glimpse into the cocktail culture of the past and the preferences of bartenders during that time.