![]() ![]() The most famous names to appear during this time were Don the Beachcomber in the early '30s and a few years later Trader Vic, the inventor of the Mai Tai in 1944.īoth personalities were very secretive of their cocktails and some of the recipes they invented have been lost or became so molested they are almost impossible to recreate, unless Chris Hansen is on the job. Tiki bars popped up all over the country, each attempting to out shine one another with lavish Tiki decor, huge bowls of cocktails, tiny umbrellas in every drink, and grass skirts on pretty servers. Post World War II, interest in South Pacific culture exploded in the cocktail world, fueling the Tiki boom of the mid-century. Strain into a well-chilled coupe.Īdapted from the Milk and Honey cocktail list Flickr/Sam Howzit Old Papa Hemingway became such a fan of the concoction that there are several incarnations of the drink that bear his name.īuild all ingredients in a shaker tin with ice. It became the drink of scholars, presidents, and Nobel Prize winners for Literature. It struggled to find its footing in the American bar scene until the advent of Prohibition drove many a tippler to parts unknown to find a drink. But when it finally migrated into Havana, the bartenders modified the recipe into a shaken drink that was strained into the cocktail we are familiar with today. Its first incarnation was served in a champagne flute with crushed ice, hardly resembling what it’s recognized as today. The Daiquiri’s creation is accredited to an American engineer stationed in Cuba during the years of the Spanish-American Wars named Jennings Cox (The Dickuiri). The “Holy Trinity” of cocktail ingredients of spirit/sweetener/citrus have been wetting people's lips for centuries and been imbibed in the Caribbean (a region where the major exports and resources were rum, sugar cane, and citrus) since the creation of rum. It is also one of the few OG cocktails not developed in the continental United States (possible reasons for an embargo?). This shaken cocktail ranks higher in terms of importance, as opposed to the Daisy, which is comprised of spirit/citrus/flavored sweetener, because the Daiquiri doesn’t beat around the bush on what ingredients it’s made with. Taken From Jerry Thomas’ How to Mix Drinks, or the Bon Vivant’s Companion 1862 This might have been fine for youngsters like your great grandfather, but real gentlemen, like your great-great grandfather were more comfortable ordering their whiskey cocktails in the old-fashioned way, which gradually morphed into the more recognized recipe at the end of the 19th century.Īs Robert Simonson mentions in his book, The Old Fashioned, this recipe is the “embodiment of the cocktail” and in the “many variation that have followed, there is liberty and invention.” In the world of cocktails, what other recipe can hold a claim to that?ġ wine glass of whiskey, and a piece of lemon peel.įill one third full of fine ice shake and strain in a fancy red wine glass. This combination would evolve into the Improved Cocktail, which used posh European ingredients, such as chartreuse, maraschino, and absinthe to get fancy. This original incarnation would curl the modern mixologist's moustache in all the wrong ways, as it was shaken and served up in a wine glass. The first documented appearance of a recipe that we would recognize was introduced as the Whiskey Cocktail in How to Mix Drinks or the Bon Vivant’s Companion by Professor Jerry Thomas. ![]() As early as 1806 there are references to the “Bittered Sling”, a morning tippler comprised of spirit, sugar, bitters, and water, a combination that would span centuries and be among the first to bear the name “cocktail”. It would be irresponsible to start any list of the Most Important Cocktails without first mentioning the OG classic, the Old Fashioned. ![]()
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