We love to drink! The sound of a shaker throwing chunks of ice as unspoiled ghosts splash around inside. The condensation on a semi-finished old fashioned. The wonderful variety or colors, glassware and side dishes. Drinking a cocktail and feeling socially relaxed and lubricated is a joy that many of us love very much. However, most of us have no idea what we drink or where it comes from. Why is it called as it is called. You also know that you want to be that person to impress your friends with this niche knowledge. Because at the end of the day, the cocktail story is sometimes blurry, crazy, and unconventional when it comes to pretending to have created a drink. Here are some of the best backgrounds to ten classic cocktails.
The popular myth tells a terrific story of Winston Churchill’s mother who orders a “Whiskey Martini” from the Manhattan Club in New York and then cheers on the preparation when she tries it with the applause of the crowd. That is wrong. Winston Churchill’s mother, Lady Randolph Churchill, was pregnant with him during this “meeting” on another continent. It is unlikely that she created legendary cocktails. The real story says … “The Manhattan cocktail was invented by a man named Black, who was ten doors down Broadway in Houston in the 1860s,” written by William F. Mulhall, who spent three decades in New York legendary bar for the bar was provided by Hoffman House, where the drink really seems to have been conceived. And yes, the Manhattan Club still shows the lie about Churchill’s mother.
This cocktail has over half a dozen original stories from 1936 to 1961. Some of the stories are more than just a bar that claims fame. A Dallas celebrity claimed to have made it to a party attended by Hilton Hotels’ Tommy Hilton, where he later served in his hotel bars. There is also the story of a bartender who opened it spontaneously to impress a Ziegfeld dancer who was allergic to most spirits except tequila. Not everything. The real story is based on chronological plausibility. Margarita means “daisy” in Spanish, and a daisy cocktail has been around for some time, but with brandy. When the Americans flooded the border during the ban on wetting their pipes, brandy was replaced by tequila and the margarita was born.
8th Pina Colada
This festive classic can trace its roots back to Puerto Rican pirate Roberto Cofresi, who has reportedly given his crew a mix of coconut, pineapple, and rum to boost morale. Unfortunately, hordes of places on the island now claim to be the originators. The best answer is that Ramon “Monchito” Marrero created the recipe after months of alchemy when he was working at the Caribbean Hilton Hotel behind the floor. As this is the earliest conception of the cocktail and coincides with the birth of a key ingredient in the same period, Coco Lopez, the government of Puerto Rico, supports all of this and even celebrates Monchito and the bar as national treasures.
This famous cocktail “Bartender’s Handshake” was originally shaken in 1916 by Hugo Ensslin at the Warwick Hotel in New York. However, there is a feud among recipes among lovers. Harry Craddock, who is considered the “dean of cocktail shakers”, skipped the hypnotically flowery Crème de Violet when he published his masterful Savoy Cocktail Book in 1930, which is considered the epitome of the cocktail manual, full resurrection with younger generations as it is refreshing , different and delicious.
6 Mint julep
Hold your horses! It is important to mention that cocktails were originally considered medical elixirs. Almost every alcoholic recipe from the 18th and 19th centuries was considered a cure for diseases. The mint julep falls into this category. The southern peasants drank it in the morning instead of coffee because they thought it was more of a step in the right direction, and its earliest literary mentions date back to the 1780s. The drink became known worldwide when it became the official Kentucky Derby cocktail in 1938. Nowadays you can get it in a golden cup for $ 1000. They used to prefer a tin or silver mug that was held strictly from the top or bottom to prevent the heat of the hand from melting the intended frost that would form around the metal due to the cold of the crushed ice. The word “Julep” comes from the ancient Persian word “Galub”, which means “flavored rose water”.
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This delicious classic, one of six basic requirements that every bartender should master, according to David Embury’s The art of mixing drinks (1948) has a lively background story. London and Paris both claim the rights to this bold cocktail, both are wrong. New Orleans, which is about to steal the show with the next few drinks, is undoubtedly the “cocktail capital of the past” and can also claim it technically as its own. The fact is that London’s legendary Pat MacGarry brought it from Paris, where the Ritz claims it, along with Harry’s New York Bar (also in Paris). According to legend, an American army captain arrived at Harry in a motorcycle sidecar after the First World War and specified the ingredients of the drink. I would bet that the unknown army captain was from Louisiana and actually ordered a “brandy crusta” that dates back to 1862.
4th Old place
Pronounced “voo-ca-ray”, this absolute must have got out of favor with bartenders in the 70s and 80s when mixers came into play. This dangerous mug of whiskey and brandy is to the bone of New Orleans. The name literally means “French Quarter”. Although it can be difficult to prepare a drink in 6 steps, it has had an impressive resurgence and is currently a sign that a bartender knows what to do by mixing it by memory. This drink was invented in 1938 by Walter Bergeron in the historic Hotel Monteleone in the “Big Easy” and deserves a place on your bucket list, since the bar itself in the hotel is different from any other rotating carousel carved with wood.
3rd Gin and Tonic
This drink literally had an impact on why the sun never set in the British Empire. Gin itself was developed by Dr. Sylvius de Bouve made in Holland as a medical elixir. In 1640, using the bark of the Chinese tree, quinine syrup was extracted from South America, which has been shown not only to cure malaria but also to prevent it, which was a damn difficult time for people worldwide. If you mix quinine syrup with soda water, you get tonic. Gin tonic then went global when soldiers and the British East India Company mixed the medical tonic with their gin rations (yes, the alcohol was also considered medicinal at the time).
The next two are somewhat controversial in their order, but it’s best to return to New Orleans. Home of Sazerac, French 75, Hurricane, Vieux Carre … do I have to say more? Named after a French cognac with the same namesake that was originally used in the recipe, Aaron Bird is said to have created the cocktail at Sazerac Coffee House in the middle of Crescent City with the bitter substance (and apparently the help) of the renowned alchemist himself, Antione Amedie Peychaud ( Inventor of Peychaud Bitter) in the 1850s. Considered the first cocktail by many, this preparation had two major improvements in the 1870s … absinthe was added to the recipe and the base changed from cognac to rye whiskey after an insect plague at that time wiped out Frances’ vineyards and stopped all cognac production . It should be noted that Peychaud is credited with the word “cocktail” because he used a double-sided egg cup to measure his ingredients for his experimental potions, which at the time were the small egg cup (which was the precursor to the “cocktail”). Jigger ”), was called“ Coquetier ”.
During the ban, alcohol was mostly strict robbery. Of course, many classics had spoiled their recipes during this time with a lot of unnecessary sweeteners. So when I write about an Old Fashioned, I don’t mean the drink with a fruit salad thrown under the ice. An old fashioned should simply have a large piece of ice and a cherry as a side dish. That’s it. The recipe first appeared on paper in 1862, and then James E. Pepper was held responsible for taking it from Louisville, Kentucky to the Waldorf Astoria, NYC. Why is that number one? It is bitter, sugar and alcohol … in my opinion everything started here in its purest form. Absinthe only appeared in the Sazerac in the 1870s, so the Sazerac continued to develop, while the Old Fashioned was always what it is. It is the “old-fashioned way” to sweeten your whiskey. Bottom up!
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About the author: Former chef and bartender with 10 years of experience in the New York restaurant.
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