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A cocktail is a mixed drink, usually alcoholic. Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails.[1][2][3]
The origins of the word cocktail have been debated (see section Etymology). The first written mention of 'cocktail' as a beverage appeared in The Farmers Cabinet, 1803, in the United States. The first definition of a cocktail as an alcoholic beverage appeared three years later in The Balance and Columbian Repository (Hudson, New York) May 13, 1806.[4] Traditionally, cocktail ingredients included spirits, sugar, water and bitters;[5] however, this definition evolved throughout the 1800s to include the addition of a liqueur.[6][5]
In 1862, Jerry Thomas published a bartender's guide called How to Mix Drinks; or, The Bon Vivant's Companion which included 10 cocktail recipes using bitters, to differentiate from other drinks such as punches and cobblers.
In the modern world and the Information Age, cocktail recipes are widely shared online on websites. Cocktails and restaurants that serve them are frequently covered and reviewed in tourism magazines and guides.[9][10] Some cocktails, such as the Mojito, Manhattan, and Martini, have become staples in restaurants[11] and pop culture.
When a combined drink contains only a distilled spirit and a mixer, such as soda or fruit juice, it is a highball. Many of the International Bartenders Association Official Cocktails are highballs. When a mixed drink contains only a distilled spirit and a liqueur, it is a duo, and when it adds cream or a cream-based liqueur, it is a trio. Additional ingredients may be sugar, honey, milk, cream, and various herbs.[13]
The first definition of cocktail known to be an alcoholic beverage appeared in The Balance and Columbian Repository (Hudson, New York) May 13, 1806; editor Harry Croswell answered the question, "What is a cocktail?":
Dale DeGroff hypothesizes that the word evolved from the French coquetier, for an eggcup in which Antoine A. Peychaud, creator of Peychaud's Bitters, allegedly used to serve his guests a mix of cognac with a dash of his bitters.[17]
It was customary to dock the tails of horses that were not thoroughbred [...] They were called cocktailed horses, later simply cocktails. By extension, the word cocktail was applied to a vulgar, ill-bred person raised above his station, assuming the position of a gentleman but deficient in gentlemanly breeding. [...] Of importance [in the 1806 citation above] is [...] the mention of water as an ingredient. [...] Lftman concluded that cocktail was an acceptable alcoholic drink, but diluted, not a "purebred", a thing "raised above its station". Hence the highly appropriate slang word used earlier about inferior horses and sham gentlemen.
Cocktail historian David Wondrich also speculates that "cocktail" is a reference to gingering, a practice for perking up an old horse by means of a ginger suppository so that the animal would "cock its tail up and be frisky."[19]
There is a lack of clarity on the origins of cocktails.[23] Traditionally cocktails were a mixture of spirits, sugar, water, and bitters.[5] By the 1860s, however, a cocktail frequently included a liqueur.[6][5]
The ingredients listed (spirits, sugar, water, and bitters) match the ingredients of an Old Fashioned,[25] which originated as a term used by late 19th-century bar patrons to distinguish cocktails made the "old-fashioned" way from newer, more complex cocktails.[15]
The first "cocktail party" ever thrown was allegedly by Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Walsh invited 50 guests to her home at noon on a Sunday. The party lasted an hour until lunch was served at 1 p.m. The site of this first cocktail party still stands. In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop's residence ever since.[29]
Cocktails became less popular in the late 1960s and through the 1970s, until resurging in the 1980s with vodka often substituting for the original gin in drinks such as the martini. Traditional cocktails began to make a comeback in the 2000s,[33] and by the mid-2000s there was a renaissance of cocktail culture in a style typically referred to as mixology that draws on traditional cocktails for inspiration but uses novel ingredients and often complex flavors.[7]
I was sure that any combination of three bar staples would be either famous or revolting. Bartenders have had 160 years to play with the French herbal liqueur; surely one of them would have thought of mixing it with Scotch and lemon.
This drink was deliciously complex, with balanced sweet and sour flavors, so I went home to look up the name. My collection of cocktail books had nothing remotely close. On the internet, I found a rye drink called a Frisco Sour that bore a resemblance, though sometimes had lime and occasionally egg white. But nobody, it seemed, was or ever had been mixing Scotch, Bndictine and lemon.
Lemon juice, he says, is often the best match for a liqueur of 40 percent or more alcohol, as Bndictine is. The only thing the drink needed was a catchy name, and Ito threw out a few suggestions until one sounded right: Pantheon.
The book was published in 2019 with 115 recipes, and I expected it to slide precipitously from Recommended Christmas Gift to irrelevant tree shavings. But then I heard that another bartender featured in the book, Rogerio Igarashi Vaz, had begun serving Pantheons in his much-loved hole in the wall, Bar Trench. Igarashi Vaz says he tried many whiskies, but Cragganmore 12 has herbal notes that particularly suit the Bndictine.
Try our delicious cocktail recipes for every occasion. If you're looking to impress without the faff, try our easy cocktail recipes. Or, if you don't drink alcohol, we have you covered with our thirst-quenching non-alcoholic drink recipes.
Brian: I am the last barman poet / I see America drinking the fabulous cocktails I make / Americans getting stinky on something I stir or shake / The sex on the beach / The schnapps made from peach / The velvet hammer / The Alabama slammer. / I make things with juice and froth / The pink squirrel / The three-toed sloth. / I make drinks so sweet and snazzy / The iced tea / The kamakazi / The orgasm / The death spasm / The Singapore sling / The dingaling. / America you've just been devoted to every flavor I got / But if you want to got loaded / Why don't you just order a shot? / Bar is open.
Why do winter cocktails have to be so damn wintery? I don't need seven sticks of cinnamon, half a holly tree, or a metric ton of cloves to entice me to drink booze in the winter. I don't need mulling spices or liqueur that tastes like cookies. I just need the right combination of liquors to bring those subtle, comforting flavors to the table. And this is why I drink Boulevardiers all winter long.
But really, you should drink a Boulevardier, because it lands directly between the familiar and the exciting. Negroni season has passed. The Boulevardier is equipped with everything your winter needs. A welcomed change of pace. A subtle, warming glow of citrus and spice. And, most importantly, booze. I won't tell you to put away the inflatable snow globe on your lawn. Or the paper snowflakes in your kitchen. But please, leave the decorations far away from your cocktail. The Boulevardier is all this winter needs.
Look no further than the Bartesian cocktail maker to create endless craft cocktails at home. Customers love this machine for its convenience and premium quality beverages, from a crisp dirty vodka martini to a classic margarita or a ginger peach iced tea.
The Bartesian cocktail maker mixes over 60 bar-quality cocktails on demand, providing an effortless way to enjoy and serve premium cocktails at home. Enjoy all your favorite rum, whiskey, tequila, gin, or vodka cocktails with a push of a button in 30 seconds or less.
Take it east-coast easy with this sweet and sophisticated sip of OTR Manhattan cocktail, blended perfectly with Basil Hayden Dark Rye Whiskey, fruity notes of sweet vermouth, and the acidity of bitters.
OTR Cocktails Co-Founder and Global Brand Ambassador, Rocco Milano, is featured sharing a bit more about the craft behind his bottled cocktails. When it comes to new cocktails to try, OTR Cocktails are a premium choice! Whether enjoying at home, on a plane, or at a picnic, OTR cocktails bring you bar quality cocktails with premium spirit brands. Cheers!
Learn about this classic gin cocktail, which is a throwback from an era when airplanes were brand new and hospitality was paramount. Our Aviation cocktail is made with Larios, a vibrant and bright Mediterranean-style Gin. Classic flavors of cherry, lemon and violet are blended to create a flavorful and distinctive profile.
The Love Potion Cocktail2015-01-28 19:36:48 Serves 4 A little sweet, a little bubbly, it makes for the most delicious celebratory cocktail. Write a reviewSave RecipePrintPrep Time5 min Cook Time10 min Prep Time5 min Cook Time10 min 100 calories19 g0 g0 g0 g0 g85 g3 g18 g0 g0 gNutrition FactsServing Size85gServings4Amount Per ServingCalories 100Calories from Fat 1% Daily Value *Total Fat 0g0%Saturated Fat 0g0%Trans Fat 0gPolyunsaturated Fat 0gMonounsaturated Fat 0g Cholesterol 0mg0%Sodium 3mg0%Total Carbohydrates 19g6%Dietary Fiber 1g3% Sugars 18g Protein 0g Vitamin A1%Vitamin C5% Calcium1%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Does this look wrong? IngredientsFOR THE BLACKBERRY SYRUP1/3 cup blackberries, plus 8 more for garnish1/3 cup water1/3 cup sugarFOR THE COCKTAIL1 bottle of prosecco or champagneFOR THE GARNISH4 sprigs of thymeInstructions1. In a small saucepan, bring the blackberried, water and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.2. Add 2 tbsp. of syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and 2 blackberries! By Lark & Linen Adapted from The Effortless Chic beta calories 100 fat 0g protein 0g carbs 19g more Adapted from The Effortless Chic Lark & Linen Interior Design and Lifestyle Blog here for more recipes!
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