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]
A well-known 'cocktail' in ancient Greece was named kykeon. It is mentioned in the Homeric texts and was used in the Eleusinian Mysteries. 'Cocktail' accessories are exposed in the Museum of the Royal Tombs of Aigai (Greece). They were used in the court of Philip II of Macedon to prepare and serve mixtures of wine, water, honey as well as extracts of aromatic herbs and flowers, during the banquets.
In the United States, a written mention of 'cocktail' as a beverage appeared in The Farmers Cabinet, 1803, . 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.
Cocktails continued to evolve and gain popularity throughout the 1900s, with the term eventually expanding to cover all mixed drinks. In 1917, the term cocktail party was coined by Julius S. Walsh Jr. of St. Louis, Missouri. With wine and beer being less available during the Prohibition in the United States (1920–1933), liquor-based cocktails became more popular due to accessibility, followed by a decline in popularity during the late 1960s. The early to mid-2000s saw the rise of cocktail culture through the style of mixology which mixes traditional cocktails and other novel ingredients. [7] By 2023, the so-called "cocktail in a can" had proliferated (at least in the United States) to become a common item in liquor stores. [8]
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.
The term cocktail can refer to a wide variety of drinks; it is typically a mixed drink containing alcohol. [12]
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]
Mixed drinks without alcohol that resemble cocktails can be known as "zero-proof" or "virgin" cocktails or "mocktails".
The origin of the word "cocktail" is disputed. It is presumably from "cock-tail", meaning "with tail standing up, like a cock's", in particular of a horse, but how this came to be applied to alcoholic mixed drinks is unclear. The most prominent theories are that it refers to a stimulant, hence a stimulating drink, or to a non-purebred horse, hence a mixed drink.
Cocktail historian David Wondrich 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", [14] hence by extension a stimulating drink, like pick-me-up. This agrees with usage in early citations (1798: "'cock-tail' (vulgarly called ginger)", 1803: drink at 11 a.m. to clear the head, 1806: "stimulating liquor"), and suggests that a cocktail was initially considered a medicinal drink, which accords with the use of bitters.
Etymologist Anatoly Liberman endorses as "highly probable" the theory advanced by Låftman (1946), which Liberman summarizes as follows: [15]
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. [...] Låftman 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.
The first recorded use of cocktail not referring to a horse is found in The Morning Post and Gazetteer in London, England, March 20, 1798: [16]
Mr. Pitt,
two petit vers of "L'huile de Venus"
Ditto, one of "perfeit amour"
Ditto, "cock-tail" (vulgarly called ginger)
The Oxford English Dictionary cites the word as originating in the U.S. The first recorded use of cocktail as a beverage (possibly non-alcoholic) in the United States appears in The Farmer's Cabinet, April 28, 1803: [17]
11. [a.m.] Drank a glass of cocktail—excellent for the head...Call'd at the Doct's. found Burnham—he looked very wise—drank another glass of cocktail.
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?":
Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling, and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because a person, having swallowed a glass of it, is ready to swallow any thing else. [18]
Other origins have been suggested, as corruptions of other words or phrases. These can be dismissed as folk etymologies, given the well-attested term "cock-tail" for a horse.
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. [19]
Several authors have theorized that "cocktail" may be a corruption of "cock ale". [20] [21] [22]
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 first publication of a bartenders' guide which included cocktail recipes was in 1862 – How to Mix Drinks; or, The Bon Vivant's Companion, by "Professor" Jerry Thomas. In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other mixed drinks were 10 recipes [24] for "cocktails". A key ingredient distinguishing cocktails from other drinks in this compendium was the use of bitters. Mixed drinks popular today that conform to this original meaning of "cocktail" include the Old Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail.
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. [17]
In the 1869 recipe book Cooling Cups and Dainty Drinks, by William Terrington, cocktails are described as: [26]
Cocktails are compounds very much used by "early birds" to fortify the inner man, and by those who like their consolations hot and strong.
The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit and a mixer. [27]
Published in 1902 by Farrow and Jackson, "Recipes of American and Other Iced Drinks" contains recipes for nearly two dozen cocktails, some still recognizable today. [28]
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]
During Prohibition in the United States (1920–1933), when alcoholic beverages were illegal, cocktails were still consumed illegally in establishments known as speakeasies. The quality of the liquor available during Prohibition was much worse than previously. [30] There was a shift from whiskey to gin, which does not require aging and is, therefore, easier to produce illicitly. [31] Honey, fruit juices, and other flavorings served to mask the foul taste of the inferior liquors. Sweet cocktails were easier to drink quickly, an important consideration when the establishment might be raided at any moment. With wine and beer less readily available, liquor-based cocktails took their place, even becoming the centerpiece of the new cocktail party. [32]
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]
A liqueur is an alcoholic drink composed of spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle.
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred with ice then strained into a chilled cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.
The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
A screwdriver is a simple and popular alcoholic highball drink made with orange juice and vodka. In the UK, it is referred to as a "vodka and orange". While the basic drink is simply the two ingredients, there are many variations. Many of the variations have different names in different parts of the world.
Vermouth is an aromatized fortified wine, flavoured with various botanicals and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking.
A Moscow mule is a cocktail made with vodka, ginger beer and lime juice, garnished with a slice or wedge of lime, and a sprig of mint. The drink, being a type of buck, is sometimes called vodka buck. It is popularly served in a copper mug, which takes on the cold temperature of the liquid.
A bitters is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls.
A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties. Bartenders also usually maintain the supplies and inventory for the bar. As well as serving beer and wine, a bartender can generally also mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
A stinger is a duo cocktail made by adding crème de menthe to brandy. The cocktail's origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class, and has had a somewhat wide cultural impact.
Becherovka, formerly Karlsbader Becherbitter, is a herbal bitters, often drunk as a digestif. It is produced in Karlovy Vary, Czech Republic by the Jan Becher company. The brand is owned by Pernod Ricard. It is made from a secret recipe based on more than twenty types of herbs and spices.
Tia Maria is a dark coffee liqueur made in Italy using Jamaican coffee beans. The main ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%.
The Pimm's cup is a cocktail that is popular in England, in the United Kingdom. It is one of numerous fruit cups, a type of cocktail with gin, a soft drink, and fruit. Its primary spirit is Pimm's No. 1 Cup, a gin-based beverage flavoured with fruits and spices invented around 1823 as a health drink.
A woo woo is an alcoholic beverage made of vodka, peach schnapps, and cranberry juice. It is typically served as a cocktail in a highball glass or can be served as a shot. It can also be served in a rocks glass. The ingredients are shaken together with ice or stirred. A lime wedge is used as a garnish.
Fernet-Branca is an Italian brand of fernet, a style of amaro or bitters. It was formulated in Milan in 1845, and is manufactured there by Fratelli Branca Distillerie.
In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages. One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy and mixed with sugar and the juice or rinds of citrus fruit.
An astro pop cocktail is a layered cocktail, mixed drink or shooter so named because it resembles the Astro Pop lollipop candy brand. Various recipes exist that use liquor and liqueurs to produce the drink. A version of the drink exists that is layered with red, white, and blue colors and served in a shot glass. It is a popular alcoholic beverage in some drinking establishments.
A whiskey cocktail is a cocktail that includes whiskey. Although whiskey is often served neat or on the rocks, it is used in many classic cocktails such as the Old Fashioned, Manhattan, and Julep. Some specifically call for Scotch whisky or bourbon whiskey.
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