Take a boozy trip back in time, exploring the roots of everyone's favorite social accessory: the cocktail.
The of the word "cocktail" as it pertained to a liquor-based beverage can be traced back to 1806. While the origin of the word is widely disputed, cocktail connoisseur that one story attributes the moniker to the practice of administering ginger suppositories to horses, which would cause the animal to "cock up its tail and be frisky."
Another myth states that back in New Orleans, during the early years of the cocktail's birth, bartenders would use a double-ended egg cup (coquetier) as a measuring tool, and by way of the New Orleans drawl, the term "cocktail" made its entrance into the English language.
According to other sources, however, the true origins of the cocktail's story take us just a bit further back...
Wondrich that punch was "the first popular mixed drink to incorporate distilled spirits." And popular it was, especially among the British East India Company's naval crowd, a thirsty bunch likely responsible for its . So goes the lore:
Upon discovering that beer could not withstand the temperatures of the cargo bays of the Indian Ocean, sailors began mi rum with citrus and spices found on the shores of their exotic destinations, and punch as we know it is officially .
Punch sees its official published mention in 1632, and by the 1650s it becomes the standard tipple of sailors and traders far and wide.
Just before the turn of the century, the milk punch category is said to have been initially created by , an astoundingly dynamic figure in history who is counted among the world's first females to have an established writing career. What is thought to be the first recorded mention can be found in William Sacheverell's writings on Iona.
The clear English milk punch starts as a mixture of rum, sugar, and citrus, to which spices and hot milk are added until the milk curdles in the infusion. The drink is then strained until clear. Just for fun, check out Benjamin Franklin's 1763 recipe .
New York bartender and Atlantico Rum ambassador Jeremy Hawn chimes in with a few factoids on some of the world's first known cocktails: "All of the proto-cocktails that predate the cocktail era were made with rum, which was much more prominent than whiskey and was a driving force of the colonial economy," says Hawn. "Flips date back as early as 1690 and were the first mixed alcoholic drinks aside from punches as far as we know. They originally consisted of beer (or sometimes cider), rum, and either molasses, sugar, dried pumpkin, or another sweetening agent. They were mixed in pitchers or large mugs and heated with a red hot poker called a loggerhead. Eggs were later added to make it a battered flip, and eventually cream, in the most popular versions in the Massachusetts colony."
The milk punch makes a reappearance, this time in the world of published cocktail recipes. Jerry Thomas's official version calls for fine white sugar, one wine glass of brandy, a half glass of Santa Cruz rum, milk, and a small lump of ice, shaken and strained into a large glass, garnished with grated fresh nutmeg on top. A hot version is proposed directly beneath, omitting the ice cube and swapping out cold milk for hot. Several variations follow.
Hawn takes us to the next phase of the cocktail's early stages, which made way for concoctions still found on bar menus across the world today. "Grog came next, which was originally just rum diluted with water until they started calling for lime juice and sugar, making it a precursor to the Daiquiri." According to Hawn, grog was rationed by law to British Royal Navy sailors twice a day, and was hailed as a remedy for scurvy.
The sherry cobbler is thought to have been around the 1820s, with its first written mention in 1838 in a Canadian woman's diary entry about her travels in America. The simple drink is composed of sherry, sugar, and citrus, which is shaken and served over crushed ice. The cobbler is also credited with the origin of the use of straws in cocktails.
The British soldiers are at it again, this time one of the most famous gin cocktails of all time by mi gin with their daily ration of quinine tonic, which was used to prevent malaria. The gin and tonic directly spurs a significant spike in demand for quinine, boosting the market for years and years to come.
English restaurateur James Pimm (a gin-based liqueur with a proprietary blend of herbs and spices) upon the realization that his patrons "stayed longer when they sipped, rather than slugged, their gin." This was served in small tankards on ice and marketed as a health tonic.
New Orleans apothecary owner develops a "secret family recipe" for a gentian-based cocktail flavoring, or aromatic bitters. The Haitian-American was known to regularly serve a brandy toddy or two to his friends, in which he used these bitters as a signature ingredient. Peychaud's Bitters are still used today in bars across the world.
The of a mint julep appears in Captain Frederick Marryat's Second Series of a Diary in America, in which he describes the process and properties of a "real mint julep" as such: "Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with [sic] a piece of fresh pineapple, and the tumbler is very often incrusted outside with stalactites of ice. As the ice melts, you drink."
This recipe eventually thanks to the South (and undoubtedly American derby tradition) into a combination of bourbon, mint leaves, sugar or simple syrup, and Angostura Bitters, served in a tin julep cup.
, the world's first crème de cassis, is born in Dijon, France. Over the next ten years, the distinctive black currant liqueur found its way into white wine and Champagne glasses throughout the country and ultimately the world, becoming known as the Kir and Kir Royal, respectively.
The name is derived from the mayor of Dijon during this period, who was known to enjoy a glass of white wine with Lejay from time to time.
Bartender Joseph Santini the Brandy Crusta at popular New Orleans Joint Jewel of the South. His relatively complex drink calls for cognac, Grand Marnier, maraschino, sugar or simple syrup, fresh lemon juice, and Angostura bitters. See also Sidecar, its simplified cousin (1948).
The Sazerac amongst New Orleans imbibers, calling for Sazerac-de-Forge et Fils French brandy and Peychaud's Bitters. An absinthe rinse is later added, and American rye whiskey is subbed in place of the cognac. Following a ban placed on absinthe in 1912, Herbsaint quickly took its place as the anise element in the drink — in present day, however, the Sazerac is largely made according to its true roots following absinthe's valiant return to the market.
The Sazerac was named as the of New Orleans in 2008.
Meet the Champagne cocktail, whose appears in 1855 in a journal by the name of Panama in 1855. An Account of the Panama Rail-Road, of the Cities of Panama and Aspinwall with Sketches of Life and Characters on the Isthmus by Robert Tomes.
In it, Tomes finds himself quite thirsty, but as the water in the area is insufferable, he turns to his friend and asks what he might drink. His friend responds, "A Champagne cock-tail—the most delicious thing in the world—let me make you one."
Though we do not know whether his friend actually invented the Champagne cocktail, its first appearance in publication is fascinating nonetheless. Tomes recounts the making of the cocktail in his entry, citing the use of Champagne, bitters, ice, and sugar.
We know that the term "spritz" from the time of Venice's Austro-Hungarian occupation, during which the German soldiers would request a "spritzen" of water be added to the local wines in order to make them more palatable. The spritz as we know it today took its form in 1919 when the Barbieri brothers concocted Aperol, a bitter liquor made from bitter orange, rhubarb, and gentian (among other things) in their hometown of Padova. Bartenders began serving a 3-2-1 mixture of dry Prosecco, Aperol, and soda, respectively.
The Gosling family unveils their dark rum, known today as Black Seal, and around the same time, it is said that the British Royal Navy begins brewing beer made with ginger.
, and the inevitable pair becomes the most popular libation in Bermuda. Its name, Dark 'n' Stormy, is said to have been coined by a sailor who said that it was the "colour of a cloud only a fool or a dead man would sail under."
A hop across the pond brings us to 1860s London, more specifically Brooks's Club on St. James Street, where a dark, somber cocktail is as Prince Albert had just passed away from Typhoid Fever. Queen Victoria begins a lifetime of wearing black, and the rest of the country joins her in a demonstration of respect for her late husband, albeit in a different fashion. The Black Velvet is still found in bars across the world, made by slowly pouring Guinness in a half-filled flute of champagne.
The Americano, a crimson combination of Campari, vermouth, and soda, is at Gaspare Campari's Milan bar. It is initially called the "Milano-Torino" but later dubbed the Americano as a tribute to the bar's many American patrons. This drink would later serve as the basis for the Negroni.
The earliest versions of the Corpse Reviver on bar menus across Paris and beyond as a cure for hangovers, and after gaining some traction, the name makes an appearance in magazines and books well into the late 1860s and early 1870s.
The first recipe (, 1871) is simplified, but Harry Craddock's 1930 recipes are now among the most popular, namely the Corpse Reviver #2. This calls for gin, Cocchi Americano or Lillet Blanc, Cointreau, lemon juice, and absinthe, shaken and strained into a chilled cocktail glass and garnished with orange zest.
We know for a fact that the Tom Collins existed at leastgiven its first dedication in the Bartenders Guide by cocktail pioneer Jerry Thomas.
In terms of origin of the actual recipe, that a man by the name of John Collins began serving a punch at London's Limmer Hotel around the 1820s or '30s called the Tom Collins as it was made with Old Tom gin. Also in London at the same time, there was an American bartender, Stephen Price, who according to Wondrich is the actual inventor of the drink, but Collins happened to be a much more charming fellow, so the credit is often given to him. The cocktail crossed the Atlantic around 1864 in more or less its current form.
Leo Robitschek, Bar Director of New York's NoMad Hotel weighs in: "One of my favorite cocktails is the Manhattan. It's one of the oldest, simplest and most delicious classic cocktails — and it was created right in our backyard at the former Manhattan Club on 26th Street and Madison Avenue.
We know that the cocktail was created in the 1870s, but we aren't sure who actually created it. The legend that I am the fondest of involves Jennie Jerome, a New York socialite, who was throwing a party to celebrate Samuel Tilden's gubernatorial election. The bartender at the time created the cocktail for the event and named it after the club.
Unfortunately, we know that this story can't be true because Jenny Jerome, more commonly known as Jennie Churchill, was giving birth to Sir Winston Churchill in the UK during this time."
Back to New Orleans for the of the absinthe frappé. Cayetano Ferrer, head bartender at the Aleix Coffee House (known today as Old Absinthe House), concocts a richly effervescent drink composed of absinthe, simple syrup, anisette, and soda, which becomes popular throughout its native city and beyond until 1912's devastating ban on absinthe, or "la fée verte" (the green fairy).
London magazine Fun "Planter's Punch! A West Indian Recipe" — the earliest known mention as far as we know. The cocktail, generally made with lime, sugar, old Jamaica rum, and ice water, remains popular until the start of World War II.
Bartender Harry Johnson declares the as its own distinct cocktail separate from the julep, with seasonal fruit as the differentiating factor. Its original makeup is similar to what we follow today, featuring a spirit (commonly rum or whiskey), an herb (usually mint), sugar, the occasional splash of water, and fruit.
The Gin Fizz's very first mention in the Boston Globe in July of 1882, detailing a recipe that called for gin, lemon, sugar dissolved in a bit of water, and soda.
Now the official cocktail of Washington D.C., it's only fitting that the Rickey should have such centralized roots. Colonel Joseph Rickey is said to have in 1883 at his own D.C. bar, Shoomaker's, combining bourbon and lime on ice, topped with soda. The area recognizes July as Rickey Month each year.
A man by the name of Henry C. Ramos of improving the standard fizz by adding a ton of new ingredients and a bit of extra manual labor into the mix. What was once a simple tipple now incorporates gin, heavy cream, fresh lemon and lime juice, simple syrup, egg white, and orange blossom water in good old Henry's variation, and some say he insisted that it be shaken for a full twelve minutes for maximum enjoyment. Sounds like a lot of work, but definitely worth it —that is, if you can find a bartender who not only has all of the elements behind the bar but also has a bit of down time on his or her hands.
The Bamboo, a classic, is borne of a with sherry in Japan thanks to German hotel manager Louis Eppinger. Eppinger arrived in Yokohama in 1889 after establishing a bartending career in San Francisco, and within two years of landing a job at the Grand Hotel, he gained popularity amongst international dignitaries with his concoction of dry sherry, French vermouth, and orange bitters. Eppinger is regarded today as one of Japan's founding fathers of the cocktail scene.
New York operetta "Rob Roy" a ruby-hued cocktail of the same name, made up of Scotch, dry vermouth (and sometimes sweet), and bitters.
George Kappeler publishes the "Modern American Drinks," containing one of the earliest known recipes for the Old Fashioned as we know it today. Kappeler's "Old-Fashioned Whiskey Cocktail" is detailed as follows:
Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.
Per the Old Waldorf Astoria Bar Book (1931), we can attribute the to Colonel James E. Pepper, who owned whiskey brand Old 1776, for inspiring the drink at the hotel's acclaimed bar.
that in this year, a man by the name of Jennings S. Cox accompanied a group of American mining engineers to the Cuban mining city of Daiquirí. Cox began playing around with rum to entertain his company, and the Daiquiri — made with Bacardi Carta Blanca, lemon juice, sugar, and water served on ice — was born, and in large format no less. Check out the original recipe .
While some know it as just "rum and coke," the Cuba Libre allegedly around this time in Havana during a visit from Roosevelt and the Rough Riders, following the end of the Spanish-American War. In a toast to victory, American troops ordered Bacardi mixed with Coke and fresh lime, clinking their glasses and shouting "¡Por Cuba libre!"
The world begins to embrace the idea of an all-around herbaceous drink, and with this comes the for the Bijou, calling for equal parts gin, sweet vermouth, green chartreuse, and orange bitters.
The first recipe for the Pisco Sour in a Peruvian cookbook. The recipe is strikingly similar to today's version, combining egg white, Pisco (a Peruvian and Chilean brandy), sugar, and lime, intended to whet the appetite.
London's famed American bar, the Savoy, is now headed up by Ada "Coley" Coleman, among the first — and by far most widely respected — female bartenders of all time. She is credited with the of the Hanky-Panky for actor Sir Charles Hawtrey at some point between the beginning of her tenure and the year of Hawtrey's death, and is quoted in a 1925 interview as saying, "The late Charles Hawtrey…was one of the best judges of cocktails that I knew. Some years ago, when he was over working, he used to come into the bar and say, 'Coley, I am tired. Give me something with a bit of punch in it.' It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, 'By Jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since."
The Clover Club in print, thanks to Paul E. Lowe's "How To Mix and Serve." This cocktail was also among the first to include an egg white in modern cocktail culture, a practice that ultimately died out as the 20th century unfolded due to health advisories, but it has since made quite the comeback.
It is rumored that Lowe the lemon juice in error, so here's the 1931 from Albert Stevens Crockett's "Old Waldorf Bar Days":
Juice 1/2 lemon
1/2 spoon (1⁄8 oz) sugar
1/2 pony (2 tsp) raspberry (that is, syrup)
1/4 pony (1/2 oz) white of egg
1 jigger (2 oz) gin
Shake well. Strain.
The Martini most likely made its first appearance back in 1912 in Manhattan's Knickerbocker Hotel when the house bartender whipped up a concoction of gin and vermouth, winning the favor of John D. Rockefeller. It is known, however, that Mr. Rockefeller wasn't much of a drinker, so this theory (or at least part of it) seems a bit questionable, although the hotel still maintains responsibility for the drink.
Some say that it may have originated near the California city of Martinez, but the former proves slightly more interesting. Verdict: unclear, but this classic never disappoints.
Hugo Ensslin, head bartender at New York's Hotel Wallick, publishes the first known recipe for the Chrysanthemum, which later became popular on ships during Prohibition. The recipe calls for equal parts dry vermouth and (an herbal liqueur), finished off with a few dashes of absinthe.
According to , Ensslin is additionally responsible for the first publishing of the Aviation cocktail, a combination of gin, lemon juice, maraschino, and crème de violette — an extremely popular pre-Prohibition sipper known for its unique cloudy violet hue.
Count travels to Florence's Café Casoni and promptly deems the ever-popular Americano as not quite boozy enough for his fancy. Thusly, the Negroni is born upon his request to omit the soda and add gin in its place.
that Fosco Scarselli, the bartender who so kindly granted his wishes, sent the count a letter recommending that he consume no more than twenty of the cocktails per day. The crimson-hued combination of gin, Campari, and sweet vermouth has since withstood the test of time and is still known to be enjoyed on many a summer day.
New Orleans bar Tujague's dreams up the rich mint chocolate dessert cocktail known as the Grasshopper, a combination of crème de menthe, crème de cacao, and cream (now sometimes ice cream). This was, of course, an unfortunate time to be a newly concocted alcoholic beverage with Prohibition just around the corner, but the Grasshopper reappears with a sugary vengeance in the 1980s across the country.
The Singapore Sling became a crowd favorite around this time. The invention of this particular rendition is Singapore bartender Ngiam Tong Boon at the Raffles Hotel's Long Bar in 1915, who deliberately gave this rosy-hued sipper its color for his female guests as they were generally not allowed to drink alcohol in public — his objective was to disguise the alcoholic contents as an innocent punch so that it could be enjoyed by all in a social setting. What a guy.
Leslie Danker, resident historian at the still-operating Raffles Hotel, the original recipe as containing gin, cherry brandy, Bénédictine DOM, Cointreau, pineapple juice, lime juice, and a dash of Angostura Bitters.
This is Prohibition era, and Americans begin to favor spirits that do not require aging given that production had to be quick and quiet. Gin becomes one of the most popular spirits in bootleggers' distilling operations, and cocktails like the gin Rickey (which swapped in gin for bourbon) are born as a result. It is said that F. Scott Fitzgerald among his favorites.
On the south side of Chicago, the Southside cocktail is also most likely born during this dry age in America. Stories maintain that the minty, gin-based drink (also containing sugar and lime, shaken and served up) was served to the neighborhood's mobsters under the nose of city officials.
Little is known about the enigma that is the , but the tart, spicy cocktail is most likely named for the 1922 film of the same name. It also made an appearance in the Savoy Cocktail Book in 1930, so it was certainly a popular tipple in London around this time (America was still in the throes of Prohibition). The recipe calls for equal parts Scotch, sweet vermouth, cherry brandy, and fresh orange juice.
Harry MacElhone, a notable figure in cocktail history, a cloyingly sweet concoction dubbed the White Lady at Ciro's Club in London. The original recipe contained Cointreau, crème de menthe, and lemon juice.
The brunch cocktail of today is the , most likely dating back to 1920s Paris at the Ritz. Bartender Frank Meier is believed to have first served the half sparkling/half juice concoction here in 1925, but some say that the Mimosa is a direct relative of the 1921 Buck's Fizz from London, which featured champagne and orange juice but with a more significant quantity of the former.
MacElhone (sound familiar?) strikes again at some point in this window of time () with the Old Pal, a mixture of equal parts Canadian whiskey, Campari, and dry vermouth. The drink is named for a sports writer named Sparrow Robinson, who referred to nearly everyone as "old pal" — and who must have also enjoyed a nice booze-forward drink.
What happens when meet in a Paris bar? The Boulevardier, apparently. McElhone both owned and tended Harry's New York Bar, and American socialite Erskine Gwynne, editor of monthly magazine The Boulevardier, was his patron. McElhone created the cocktail for Gwynne and later published it in his 1927 book, "Barflies and Cocktails," calling for 1/3 Campari, 1/3 Italian vermouth, and 1/3 bourbon, served on the rocks with a lemon twist.
Thanks to its richness in vitamin C, citrus is still regarded as the magical cure for scurvy amongst sailors. Perhaps they were tired of punch after several hundred years — around this time, British naval officers to perfect a new recipe that would mask a lime's bite, using gin to achieve this. The Gimlet is born, named in honor of Rear Admiral Sir Thomas Desmond Gimlette.
Giuseppe Cipriani's waterfront trattoria, Harry's Bar, on a piece of Venetian history with the 1931 invention of the Bellini, a combination of white peach nectar and Prosecco, named for Venetian painter Giovanni Bellini. You can't argue with the longevity of this classic, especially with its worldwide recognition even today as a brunch staple across the globe.
Prohibition in the United States comes to a close, and the French 75 gains popularity among Americans following its publishing in the famed Savoy Cocktail Book. Named for the French artillery piece, this cocktail is made with gin, champagne, lemon, and sugar, served in a champagne flute and garnished with a twist.
The savory brunch cocktail we all know and love has quite a bit of history, born originally in the year 1934 at the hands of Fernand Petiot, head bartender of King Cole Bar at The St. Regis New York. The vodka and tomato juice combo masqueraded as the "Red Snapper" after its original moniker was deemed too risqué, but as fate would have it, the Bloody Mary ultimately returned to its intended nomenclature and the rest is history.
A bartender by the name of Gene Sulit the Tequila Sunrise at the Arizona Biltmore Hotel. Although most know the recipe as containing layered tequila, orange juice, and grenadine, Mr. Sulit's original was made with tequila, lime juice, crème de cassis, and soda.
While several have laid claim to the invention of the Margarita, among the are Carlos "Danny" Herrera. Herrera is said to have concocted the tequila-based drink at his Tijuana bar for budding actress Marjorie King, who allegedly had an allergy to all liquors besides tequila.
Margarita Sames, a wealthy socialite hailing from Dallas, also claimed to have dreamt up the recipe for friends visiting her Acapulco vacation home around 1948. The story of Ms. Sames is negated by a 1945 Jose Cuervo advertisement, which featured the tagline, "Margarita: it's more than a girl's name."
The frozen margarita machine was invented by Dallas restaurateur Mariano Martinez in 1971.
This year saw the thanks to East Coast spirits distributor John G. Martin, who had just purchased an obscure vodka brand (Smirnoff, sound familiar?) and was on a sales trip that resulted in a Los Angeles business meeting with a man who owned a struggling ginger beer business and who at the time was desperately trying to unload a large stock of mugs from a copper factory she had inherited.
Back to New Orleans for yet another to the cocktailian world. Walter Bergeron at the Monteleone Hotel is responsible for the creation of the Vieux Carré, named for the city's French Quarter, featuring a combination of bourbon, cognac, Bénédictine, sweet vermouth, Angostura, and Peychaud's bitters, stirred and strained into a rocks glass and garnished with lemon zest.
Here we find ourselves in the mid-20th century, the heyday of tiki culture. Ingredients like orgeat (almond syrup), curaçao, and spiced rums skyrocketed in popularity thanks to tiki pioneer Ernest Raymond Beaumont Gantt, A.K.A. Don the Beachcomber and ultimately Donn Beach, who opened the world's first known tiki bar on Hollywood Boulevard.
Notable tiki cocktails still imbibed today include the Mai Tai (layered rums, orgeat, curaçao, rock candy syrup, lime, mint [original recipe ca. 1944]), the (layered rums, lime juice, white grapefruit juice, cinnamon syrup, grenadine, falernum, Pernod, Angostura bitters, mint sprig), and the (layered rums, passion fruit syrup, orange juice, lime juice, grenadine), to name a few.
The Sidecar is by David Embury as an evolved version of the Brandy Crusta. While the latter contained gum syrup, bitters, brandy, Curaçao, lemon juice, and a sugar rim (revolutionary at the time of its inception), the sidecar proved to simplify the process with a strikingly similar flavor profile achieved with just three ingredients — brandy, lemon, and Cointreau.
We're back to London's St. James Street, this time at the Dukes Hotel, where the Vesper is and later lauded as the city's most famous cocktail. And so the story goes: a mixture of gin, vodka, and Lillet Blanc (then Kina Lillet) was shaken and served straight up with a lemon twist to none other than James Bond author Ian Fleming. He must have thoroughly enjoyed himself as the drink was later included in (and made famous by) Casino Royale.
Although the Last Word is said to have been by Frank Fogarty at the Detroit Athletic Club around the beginning of Prohibition in the 1920s, the first published surfaced in 1951 in cocktail book "Bottoms Up!" by Ted Saucier. The recipe features gin, maraschino, chartreuse, and lime juice, shaken and served in a coupe or cocktail glass.
There are several stories the birth of the Paloma in this decade, but it's safe to say that Squirt's 1955 launch is among the most credible. Jarritos also hit the market around the same time, but either way, the tall combination of tequila and grapefruit catches on quickly given its ease and palatability.
The Rusty Nail is at some point in the '60s, some say at New York City's '21' Club. By the later half of the decade, the two-ingredient cocktail (made with Scotch and Drambuie) becomes wildly popular and is said to have been favored by the remaining members of the Rat Pack.
There are other rather entertaining that surround this '70s favorite, but the facts point to Los Angeles bartender Donato "Duke" Antone, who created several recipes around a sweet liqueur called including a certain "Duke's Screwdriver" made with vodka, Galliano, and orange juice. Antone later began working for Smirnoff and Galliano, and we can assume that his recipe underwent a marketing facelift, gaining popularity under its new moniker: the Harvey Wallbanger.
One story maintains that is responsible for the invention of the Long Island Iced Tea at Babylon's Oak Beach Inn during the 1970s, while another traces it back to the 1920s involving a bartender named Old Man Bishop. Needless to say, there's a bit of mystery surrounding the drink's true origins, but Bob Butt firmly insists that he invented the drink for a cocktail competition; regardless, the drink's popularity into the '80s and beyond is one thing that simply can't be denied. Its has stayed generally true to form, achieving its rather busy flavor profile with light rum, dry gin, vodka, triple sec, tequila, sugar or simple syrup, lemon juice, lime juice, and Coke.
The Kamikaze, a three-ingredient shooter made with equal parts vodka, triple sec, and lime juice, is by "barbiturated teenagers," according to "Cocktail" author Heywood Gould.
The Piña Colada — a blended tropical combination of rum, coconut cream, heavy cream, pineapple juice, and crushed ice — is named the official drink of Puerto Rico in 1978 with origins tracing back to the late 1950s.
The Bramble is born, by a man named Dick Bradsell at Fred's Club in SoHo, London. This drink is characterized by dry gin, fresh lemon juice, simple syrup, and crème de mûre, served over crushed ice in a lowball with a straw.
Absolut Citron , and with it the Cosmopolitan, destined for future fame thanks to Carrie Bradshaw and company.
While our current Cosmo can be likened to a 1934 recipe of similar composition (The Daisy) or even the result of Cheryl Cook's experimentation with Citron's test market period in Miami, it is most likely Toby Cecchini who was responsible for the drink as we know it.
Beverage Media the Jell-O Shot as "the new Yuppie trend on the Upper East Side."
San Francisco bartender is tasked with creating a signature house cocktail for the Sir Francis Drake Hotel's Starlight Room, coming up with a variation on the Sidecar inspired by the Nob Hill's quintessential cable cars. This modern iteration is spiced rum, orange Curaçao, simple syrup, lemon and a cinnamon sugar rim.
While this cloyingly sweet dessert drink had been around for a good 50 years or so at this point, the White Russian owes its '90s fame to cult classic The Big Lebowski. Jeff Bridges also appeared in a microseries commissioned by Kahlúa entitled "," perpetuating the creamy concoction's iconic status in the cocktail community. Make this one at home with two parts vodka, one part Kahlúa, and one part heavy cream. Build over ice in a rocks glass.
New York City's Audrey Sanders (Beacon, Pegu Club) into the Moscow Mule, changing the game by replacing vodka with Tanqueray and enhancing the gin's botanicals with the addition of mint. Her riff on the Mule catches on like wildfire and now appears on cocktail menus around the globe.
The Mojito in the United States (likely due to its 2002 inclusion in Die Another Day), hailing from Cuba and boasting roots tracing . Drawing parallels to the gimlet's story, an elixir dubbed "El Draque" was supposedly developed by naval captain Sir Francis Drake for his crew to alleviate nausea (mint) and ward off scurvy (lime). These elements also served as a clever mask for the crudely distilled Aguardiente, a sugarcane liquor available at the time. The recipe reappeared in 1939 in an American cocktail book by Charles Baker, Jr., but has long been a Cuban staple perpetuated by farmers and field workers. Today, it is white rum, mint, lime, and sugar or sugarcane juice/simple syrup, served shaken and unstrained in a highball on ice and topped with soda.
At Manhattan's famed Milk & Honey, bartender T.J. Siegal his take on the whiskey sour, demonstrating that even the most subtle tweaks can make the most striking differences. The Gold Rush variation keeps the whiskey base (bourbon, in this case), adding honey in lieu of sugar or simple syrup and keeping the fresh lemon juice.