MyModNets

Cheers to ModNets!

As we officially launch, ModNets would like you to enjoy some period-appropriate refreshments while you peruse our index of modernist digital scholarship. Here are some suggested pairings for the linked open data already on the menu.

 

The following five recipes are from Anders Erickson, bartender at Ward Eight, a 1920s-style cocktail bar on the border of Chicago and Evanston, Illinois.

Old Fashioned (Louisville, c. 1881)

2 oz. bourbon
.25 oz. demerara syrup
3 dashes angostura bitters
1 orange slice

Combine ingredients in a mixing glass with ice, stir to chill. Strain into a double old fashioned glass with a large piece of ice. Garnish with orange zest and cocktail cherry.

Ward 8 (Boston, c. 1898)

1.5 oz. Rye whiskey
.5 oz. grenadine
.5 oz. orange juice
.5 oz. lemon juice

Combine ingredients in a cocktail shaker. Shake to chill (10-15 seconds). Double strain into chilled coupe. Garnish with orange wedge and cocktail cherry.

Martini (New York, c. 1912; most popular by 1922)

2.5 oz. London dry gin
.75 oz. dry vermouth
Dash of orange bitters

Combine ingredients in a mixing glass with ice. Stir to chill. Strain into a chilled coupe. Garnish with lemon twist.

White Lady (London, c. 1929)

1.5 oz. London dry gin
.75 oz. lemon juice
.5 oz. curaçao (or any orange liqueur)
.25 oz. simple syrup
1 egg white

Combine ingredients in a cocktail shaker. Dry shake (no ice) for 15 seconds to agitate the egg white. Add ice. Shake to chill (10-15 seconds). Double strain into a chilled cocktail glass. Garnish with lemon zest.

[A variation on the above, from Lynn Woodbury, a friend of the directors:

2 oz. gin (I think we used something called St. George’s Botanique)
1 oz. Cointreau (we used something called Gran Gala–another orange
liquor–I think cheaper than Cointreau)
1 oz lemon juice
1 tsp superfine (caster) sugar
1 egg white

Hint: Use a small egg (white) or even one small egg white for two drinks. Be sure to shake once without the ice to mix in the egg, and then add the ice and shake again.]

Vieux Carre (New Orleans, c. 1930)

.75 oz. rye whiskey
.75 oz. cognac (or brandy)
.75 oz. sweet vermouth
.5 oz. benedictine
2 dashes peychaud’s bitters
3 dashes angostura bitters

Combine ingredients in a mixing glass. Add ice. Stir to chill. Pour over ice in a double old fashioned glass. Garnish with lemon zest.

 

Teaching with Woolf Online: ModNets Pilot Exhibit

While we continue build out the “Discussion” and “Classroom” pages of ModNets, you may want to take a look at our pilot Classroom exhibit, created from materials submitted by Rebecca Cameron that analyze her use of Woolf Online in the undergraduate classroom, as well as provide an example assignment. The Teaching with Woolf Online exhibit can be viewed here.

If you are interested in creating a research or teaching exhibit that relates to ModNets or one or more of the resources we have indexed, please contact pm@modnets.org. Over the coming weeks, we will also begin posting documentation and instructions about how to use features on the site, including the exhibit builder, tags, collections, groups, and more.