Bar Crawl Through History

Bar Crawl Through

History

The Historical Guide to Cocktail Making

Bar Crawl Through

History

The Historical Guide to Cocktail Making

Copyright © 2022 Danielle Foster All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address the publisher.

Written, illustrated, photographed, and designed by Danielle Foster.

Edited by Dylan Snook.

Printed by Mixam, in the United States of America First Printing, 2022 DanielleFosterDesigns.com

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Special thanks to the friends and family who have helped and supported me through this process!

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Table of Contents Golden Age

6

Sazerac 8 Old Fashioned 10 Clover Club 12 Manhattan 14 Singapore Sling 16

American Prohibition Gin Rickey Southside Bee’s Knees Mary Pickford White Lady

International Drinking Corpse Reviver #2 Bellini Hemingway Daiquiri French 75

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18 20 22 24 26 28

30 32 34 36 38

Tiki Bar Era

40

Moscow Mule Mai Tai Rum Runner Piña Coloda Blue Hawaiian

42 44 46 48 50

The Dark Ages

52

Tequila Sunrise 54 Long Island Iced Tea 56 Sex on the Beach 58 Espresso Martini 60

Cocktail Renaissance

62

White Russian Cosmopolitan Cable Car Orange Crush Penicillin

64 66 68 70 72

Introduction

The creation of cocktails has shaped our society and culture worldwide.

The way people have preferred their drinks and how they have been made has changed drastically throughout the years. The first written definition of the word cocktail in reference to alcoholic beverages was in 1806 by Harry Croswell in The Balance and Columbian Respitorary newspaper in Hudson, New York (“Cocktail”). The newspaper defined a cocktail as, “a stimulating liquor composed of any kind of sugar, water, and bitters…”

Cocktails evolved from British punches which were consumed in the 18th century. They were essentially big bowls of spirits mixed with fruit juices, spices, and other ingredients that would be ordered for the entire table to share. As time went on, people’s lives became busier and no one really had the time to lounge around at bars and sip on punch all day (Difford).

Punches became a thing of the past and to adjust to people’s more fastpaced lives, single-serve cocktail glasses became the new norm. In 1862, the first known cocktail recipe book, The Bartenders Guide: How to Mix Drinks, was published by the prolific bartender Jerry Thomas, who is known as the father of American mixology (“Cocktail”). This book became the encyclopedia for mixed drinks and a bartender essential.

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Golden Age

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1800-1910

The Golden Age of cocktails was a creative era for cocktail making in America and many of the cocktails that we know and love today were contemporized in this era (Whitehead). The concept of the cocktail was fairly new at this point, evolving from communal punch bowls. There were several factors that really spurred this change in how Americans viewed and enjoyed cocktails. The first is that a large amount of Europeans immigrated to America during this time and brought their love for communal drinking with them (“Golden Age”). This reshaped the bar scene into an area where people can gather and individually drink to their own preference. Also, America was in the midst of the Industrial Revolution which drastically increased city populations, causing the price of manufacturing alcohol to go down. Jerry Thomas’s book The Bartenders Guide: How to Mix Drinks is what really helped start the creative period of cocktail making and presentation. Thomas is credited with turning the act of mixing drinks into entertainment artistry open to the masses. However, he is also blamed for America’s overdrinking habits which eventually led to American Prohibition.

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Golden Age

Sazerac The Sazerac is considered the first branded cocktail to ever be served in American history. In 1838, Antoine Peychaud, a Creole apothecary who emigarated to New Orleans, invented the concoction in his practice (“Sazerac: America’s First Cocktail”). He used a coquetier, a decorative cup that is commonly used to hold eggs, to present his drink. It is said that the word “coquetier” was the backbone for the term that would later become “cocktail.” The Sazerac got its name from the original French Brandi Peychaud used called Sazerac-de-Forge et fils. As the cocktail increased in popularity throughout America, the cognac was replaced with rye whiskey, which was very popular at the time and this recipe stuck. In 1850, the Sazerac Coffee House opened and is still standing today! By 1873, Leon Lamothe, an American bartender, started adding a dash of absinthe to the concoction and would shortly be called the “Green Fairy” or “Black Death.” Absinthe would later get banned in 1912 for allegedly causing hallucinations and would be replaced by Peychaud’s special bitters. The Sazerac has been declared the official cocktail of New Orleans in 2008.

Recipe Glass: Low Ball

Tools: Mixing Glass, Muddler, Strainer

1 Sugar Cube 1/2 tsp. Cold Water 3 Dashes Peychauds Bitters 2 Dashes Angostura Bitters 1 1/4 oz. Rye Whiskey 1 1/4 oz. Cognac 1 Lemon Peel

1. In a mixing glass muddle the

sugar cube, water, Peychauds and Angostura bitters together

2. Stir in the the rye whiskey and cognac into the mixing glass with ice

3. Strain into a glass 4. Garnish with a lemon peel

Old-Fashion Tip: When garnishing your Sazerac with a lemon peel, make sure to twist it over the drink’s surface. This will release the oils and flavors from the peel into the drink adding a subtle citrus taste and aroma to your Sazerac.

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Golden Age

Old Fashioned The Old Fashioned cocktail is from the very early days of cocktail drinking.

There were many different variations of this cocktail all the way through the 19th century, but the Pendennis Gentlemen’s Club in Louisville, Kentucky claims to have invented the drink that we know in 1881 (Difford and Simonson). Ice was not readily available back then, so it was common to add sugar cubes because it dissolved into the drink a lot easier.

The Old Fashioned originally was referred to as a Whiskey Cocktail, but later got its name from people ordering a drink the “old-fashioned way.” In the early days, the Old Fashioned was considered a ‘matutinal’ drink, so it was commonly drunk in the morning like coffee. The cocktail was not served with fruit until the 1930s following the repeal of Prohibition to help make the drink taste better. When the TV show Mad Men premiered in 2007, a spike in popularity was seen and the Old Fashioned was brought back to light. In 2015, Louisville named the Old Fashioned the official cocktail of the city.

Recipe Glass: Low Ball 2 tsp. Simple Syrup 1 tsp. Water 2 Dashes Bitters 1 1/2 oz. Bourbon Whiskey 1 Slice Orange 1 Maraschino Cherry

Tools: Stirrer 1. Pour simple syrup, water, and bitters into a glass and stir

2. Place ice into the glass and pour your choice of whiskey

3. Garnish with an orange slice and maraschino cherry

Old-Fashion Tip: Make your Old Fashioned the ‘‘old-fashioned way’’ by replacing the simple syrup with sugar cubes. Just absorb a sugar cube with bitters and stir. Use a rye whiskey to truly drink it the way they did in the 1800s.

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Golden Age

Clover Club The drink was originally popularized in Philadelphia by a men’s group called the ‘‘Clover Club’’ in the 1880s (Eva). The Clover Club was a group of men collectively in legal, literary, or business professions and met regularly at the Bellevue-Stratford Hotel, exclusively drinking their selfnamed cocktail. The cocktail made its way to New York when the owner of the Bellevue-Stratford became proprietor of the Waldorf-Astoria hotel, a historically significant and luxurious hotel, spreading its popularity significantly. The cocktail became a symbol of status, typically being drunk by wealthy pre-prohibition gentlemen. By the 1950s, the Clover Club cocktail lost its luxurious status and was derogatorily labeled as a ‘‘ladies drink.’’ This resulted in a drastic decline in popularity and the martini became the replacement. The drink would come back to light, but not until 2007 when Dave Wondrich would feature it in his Esquire column. In 2009, Famous bartender Julie Reiner named her Brooklyn bar after the drink and gave it a modern makeover.

Recipe Glass: Coupe 2 oz. Gin 1/2 oz. Lemon Juice 1/2 oz. Raspberry Syrup 1 Egg White 3 Raspberries

Tools: Shaker, Strainer, Pick 1. Add gin, lemon juice, raspberry

syrup, and egg white into a shaker and dry shake vigorously

2. Add ice into shaker and shake vigorously again

3. Double strain into a glass 4. Garnish with 3 raspberries on a cocktail pick

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Golden Age

Manhattan The history of the Manhattan cocktail is a bit lost in time, but adds a touch of mystery to the drink. The theorized origin of the cocktail is that Dr. Lain Marshall invented the concoction for a party at the Manhattan Club for Lady Randolph Churchill, the mother of Winston Churchill, around the 1880s (“The Manhattan”). Like many pre-prohibition drinks, the cocktail has gone through many changes. During prohibition, it was common to use Canadian Whiskey because of its accessibility and has still stuck around as a common ingredient today. In the 1880s, it was the most popular cocktail in the world, but fell out of touch during prohibition. However, it has seen a revival in the twenty-first century being picked up as a cocktail renaissance essential. The cocktail renaissance took off in the 1990s and featured a rediscovery of several classic cocktails and brought them back to relevancy in modern drinking.

Recipe Glass: Coupe

Tools: Mixing Glass, Stirrer, Strainer

2 oz. Rye Whiskey 1 oz. Sweet Vermouth 2 Dashes Angostura Bitters 1 Dash Orange Bitters Brandied Cherries 1 Lemon Twist

1. Add whiskey, sweet vermouth, and both bitters into a mixing glass with ice and stir

2. Strain into a glass 3. Garnish with brandied cherries and a lemon twist

Old-Fashion Tip: There are different names for Manhattan to suggest how to mix it. Splitting the vermouth between sweet and dry is a Perfect Manhattan. Switching the ratios to make vermouth the main ingredient is a Reverse Manhattan.

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Golden Age

Singapore Sling The Singapore Sling was cleverly invented by Singapore bartender Ngiam Tong Boon (“Singapore Sling”). Back in colonial Singapore, the Long Bar in Raffles was the epicenter for gathering and drinking. It was a common sight to see gentlemen holding glasses filled with whiskey or gin.

Unfortunately back then, it was considered unladylike for women to drink in a public setting, so they were condemned to drinking tea or fruit juice.

Ngiam saw an opportunity to cater a drink to women that would appear as fruit juice, but was actually infused with alcohol. He deliberately gave the drink its rosy color to give it some feminine flair. This drink would later ease people to socially accept women consuming alcohol in a public setting.

The original drink was complex and ingredients heavy, relying on herbal liqueurs and fresh citrus flavors, but by the 1980s that was all left behind.

The Singapore Sling was heavily simplified and became a sugary mixture of gin, bottled sweet-and-sour, and grenadine (Liquor.com). Even the Long Bar today serves two different versions of the cocktail; one that is a premade punch and the other is made by hand using fresh fruit juices.

Recipe Glass: Highball 3/4 oz. Gin 1/4 oz. Benedictine Liqueur 1/4 oz. Grand Marnier 1/4 oz. Cherry Liqueur 1 oz. Pineapple Juice 1/2 oz. Lime Juice 1 Dash Angostura Bitters Club Soda 1 Lemon Slice Maraschino Cherries

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Tools: Shaker 1. Add gin, Benedictine, Grand

Marnier, cherry liqueur, pineapple juice, lime juice, and bitters into a cocktail shaker with ice and shake well

2. Strain into a glass over ice 3. Top with club soda 4. Garnish with a lemon slice and maraschino cherries

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American Prohibition

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1910-1930

In 1920, the United States issued the 18th Amerndement which put a ban on the production, importation, transportation, and sale of alcoholic beverages (Miller). But this did not exactly stop motivated drinkers. The trade of alcohol moved underground and was usually run by organized crime gangs.

During this time, a new wave of alcohol consumption rose and underground illegal bars called “speakeasies” were the new place to gather to get a drink.

Even with the bootlegging going on there still was not enough alcohol to go around, so people resorted to homemade methods. Their were several methods of homemade distilling which ranged from gin made in bathtubs and industrial alcohol made from chemicals used in ink and perfume. As you can probably guess, it did not have the best taste on its own. Bartenders had to get creative in order to mask the harsh taste of the bootlegged booze they could get their hands on. Various mixers including fruit juice, honey, maple syrup and soda were used to sweeten up their drinks and soften the harsh taste of homemade alcohol (“Mixed Drinks”). Most of the well-trained bartenders moved across seas to continue their craft and combined American and European mixing techniques. Prohibition is long gone, but the cocktails and strategies used are still with us today with much higher-quality booze!

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American Prohibition

Gin Rickey The Gin Rickey is named after American Democratic lobbyist Col. Joe Rickey who resided in Washington, D.C., during the 19th century (“Gin Rickey”). Rickey would commonly order a bourbon and club soda because he favored zero-sugar drinks. One day at the Shoomaker’s bar, Rickey ordered the drink with a splash of lime and the cocktail took off from there. The crafting bartender, George Williamson, would add the cocktail to his menu and name the drink after Joe Rickey. People started customizing the drink with different alcohol combinations realizing the combination of club soda and lime created a balanced tangy flavor.

The bourbon was eventually substituted for gin and would become the more popular drink in history. The Gin Rickey was featured in F. Scott Fitzgerald’s 1925 classic “The Great Gatsby,” when Tom Buchanan served his guests a platter of Rickeys on a hot summer afternoon. In 2011, the Gin Rickey was declared the official cocktail of Washington, D.C.

Recipe Glass: High Ball 2 oz. Gin 1/2 oz. Lime Juice Club Soda 2 Lime Wheels

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1. Fill a glass with ice 2. Add gin and lime juice over ice 3. Top with club soda 4. Garnish with lime wheels

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American Prohibition

Southside The true origin of the Southside cocktail has been lost in history, but there are two speculative backgrounds that remain attached to the drink. The first one is that during prohibition-era Chicago, two gangs controlled the illegal alcohol distribution (“Southside Cocktail”). One controlled the northside, the other controlled the southside run by Al Capone. The northern gang smuggled in a gin that was really smooth and could be simply drank with ginger ale. However, Al Capone’s gang smuggled in a gin that was much stronger and needed some serious mixing in order to conceal the strong taste. Like most prohibition cocktails, citrus, fruits, and sugar were used to better the harsh gin taste. The drink would become popular with Al Capone and his associates, thus giving it the name “Southside.” The next speculation is the earliest account of the Southside, which was published in Hugo Enslinn’s book Recipes for Mixed Drinks in 1917. The book refers to the drink as a “Southside Fizz,” but the recipe is slightly different using club soda. The proposed theory on how the drink got it’s name in the recipe book is that its named after the Southside Hunt Room in Long Island, NY.

Recipe Glass: Coupe

Tools: Shaker, Muddler, Strainer, Sieve

5 Mint Leaves 1 oz. Lemon Juice 2 oz. Gin 1 oz. Simple Syrup 1 Mint Sprig

1. Add mint leaves and lemon juice into a shaker and muddle together

2. Add gin and simple syrup with ice and shake gently

3. Double-strain into a cocktail glass using a fine-mesh sieve

4. Garnish with mint sprig

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American Prohibition

Bee’s Knees The Bee’s Knees cocktail is the perfect example of a Prohibition Era drink.

During Prohibition, bathtub gin was the easiest liquor people could get their hands on, but few could tolerate the strong taste of it alone. Bathtub gin was made and bottled at home by using a small still to ferment a mixture of corn sugar, fruits, beets, or potato peels with a touch of juniper oil for flavor (“Bootleggers”). This potent combination needed to be watered down by half, but their bottles were too tall to fit under a kitchen sink. They would instead use a bathtub spigot, thus giving it the name “bathtub gin.” Adding honey to drinks was one tactic prohibition drinkers used to mask the rank taste and was used as a natural sweetener (“Bee’s Knees”). The honey also masked the potent smell of the gin and made it difficult for police to detect the smell of alcohol. The “bee’s knees,” was a popular expression used in the 1920s and was used to express something as outstanding. It is unclear how the phrase was attached to the drink, but it surely added a discreet way of ordering the drink.

Recipe Glass: Coupe 2 oz. Gin 3/4 oz. Lemon Juice 1/2 oz. Honey Syrup 1 Lemon Twist

Tools: Shaker, Strainer 1. Add gin, lemon juice, and honey

syrup into a shaker with ice and shake until well-chilled

2. Strain into a glass 3. Garnish with a lemon twist

Old-Fashion Tip: Disguise your drink with homemade honey syrup. Add 1/2 cup of honey and 1/2 cup of water into a sauce pan over medium heat. Stir until the honey is dissolved and let cool. Transfer into a container and refrigerate.

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American Prohibition

Mary Pickford The Mary Pickford cocktail is named after a legendary silent film actress that was popular during the 1920s. The cocktail itself has roots in Havana, Cuba, and was thought to have sparked the “Americanization” of the Cuban bar culture (Beauchamp). The cocktail was supposedly named in Pickford’s honor when she visited Havana with her husband and Charlie Chapman for a film, but there is no evidence that they were actually there. The first recording of the cocktail was in 1928 in Basil Woon’s book When It’s Cocktail Time In Cuba. Woon was hired by the Cuban government to promote the country, and he took advantage of a vulnerable spot in American history; no legal drinking. He knew he could capture the attention of the American’s by writing a book about something they can not have. Rum was Cuba’s most produced and most popular alcoholic libation and had not made a huge appearance in America up until this point. The drink became insanely popular worldwide after the publication of Woon’s book and an increased demand for the smuggling of rum into America was seen.

Recipe Glass: Coupe 1 1/2 oz. White Rum 1 1/2 oz. Pineapple Juice 1 tsp. Grenadine Maraschino Cherries

Tools: Shaker 1. Add white rum, pineapple juice, and grenadine into a shaker with ice and shake well

2. Strain into a glass 3. Garnish with

maraschino cherries

Old-Fashion Tip: Harry Craddock published his own version of the Mary Pickford. His recipe was essentially the same, but called for the addition of 6 drops of maraschino liqueur. Try Craddock’s version to give it a boost of flavor!

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American Prohibition

White Lady The White Lady is a cocktail that has gone through several recipe changes throughout the years. The original creator is believed to be Harry MacElhone who was working in London at the Ciro Club in 1919 (“White Lady”). His original recipe called for creme de menthe, but would later change his recipe to include gin instead when he opened his own bar in Paris called Harry’s New York Bar in 1923. In 1927, he would completely change the recipe in his published cocktail book Bar Flys and Cocktails where it called for creme de menthe, triple sec, and brandy. This was an entirely different drink. However, in 1930 Harry Craddock, a bartender at the American Bar at The Savoy in London, would save the original recipe of the White Lady in his legendary book the Savoy Cocktail Book. He increased the amount of gin put into the mix to create a dryer taste. Peter Dorelli, who worked with Craddock at the American Bar, was the one who suggested adding egg white to the cocktail to give the drink a smooth silky finish. Craddock’s version of the White Lady is the recipe that stuck around in history and the use of the egg white has always been optional.

Recipe Glass: Coupe 2 oz. Gin 1/2 oz. Triple Sec 1/2 oz. Lemon Juice 1 Egg White 1 Lemon Slice

Tools: Shaker, Strainer 1. Add gin, triple sec, lemon juice,

and egg white into a shaker and dry shake vigorously

2. Add ice into shaker and shake vigorously again

3. Double strain into a glass 4. Garnish with lemon slice

Old-Fashion Tip: Make Hary MacElhone’s original White Lady. Use equal parts creme de menthe, triple sec, and lemon juice.

The egg white was not in Macelhone’s original recipe, but is recommended for the proper consistency.

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International Drinking

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1930-1940

After prohibition was repealed in 1933, most of America’s most talented bartenders had traveled abroad to continue pursuing their careers (“Cocktail”). Bartenders fled to Europe, Cuba, or the Carribean and picked up on these countries’ mixing techniques. American bartenders combined these techniques with their own and created some very prestigious cocktails during this period. The focus of the cocktail scene is no longer on America and has shifted overseas. It would take America a while to pick up where they left off before Prohibition because all of the fine distilleries had been forced to shut down and it would take some time for new ones to age their spirits (Kenyon). Iconic bartender Harry Craddock, who jumped ship from America to London during Prohibition, would write The Savoy Cocktail Book that would preserve so many pre-and postProhibition cocktails and even bring some cocktails back into the light that had been lost in time (Sutcliffe). While America takes some time to get back into the cocktail-making game, the drinks overseas bring a new perspective on cocktail making.

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International Drinking

Corpse Reviver #2 The Corpse Revivers are part of a family of cocktails that were drank as hangover cures to “raise” drinkers from the dead. As the name suggests, there were two versions of this drink, but the Corpse Reviver #2 was the most well-received. The Corpse Revivers were pre-prohibition cocktails that fizzled out during prohibition due to the limited selection of different kinds of alcohol (Gray). Harry Cradock literally brought this cocktail back to life in the 1930s with the publication of The Savoy Cocktail Book (Strickland). Craddock was an American who moved across seas to London during Prohibition to work at the American Bar at the Savoy. In his book, he compiled 40 years’ worth of cocktail recipes and included some of his own that introduced classic drinks that had been lost in time to new drinkers. Today, the cocktail still with-holds its “hair-of-the-dog” trait and is often seen on breakfast or brunch menus as a pick-me-up in the morning.

Recipe Glass: Coupe Absinthe, to Rinse 3/4 oz. Gin 3/4 oz. Lillet Blanc 3/4 oz. Orange Liqueur 3/4 oz. Lemon Juice 1 Orange Twist

Tools: Shaker, Strainer 1. Rinse glass with absinthe 2. Add gin, Lillet blanc, orange

liqueur, and lemon juice into a shaker with ice and shake well

3. Strain into a glass 4. Garnish with an orange twist

Old-Fashion Tip: Need another hangover cure? Make the Corpse Reviver #1. Add 1 oz. brandy, 1 oz. cognac, and 1/2 oz. of sweet vermouth into a mixing glass with ice and stir. Strain the contents into a coupe glass and enjoy!

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International Drinking

Bellini The first Bellini was poured at Harry’s Bar in Venice, Italy by barman Giuseppe Cipriani sometime around 1934 (“Bellini Cocktail”). Harry’s Bar was located off the Grand Canal and had a reputation for having a peaceful atmosphere and a menu of seasonal and local produce. The bar had welcome guests such as famous writers Ernest Hemingway and actor Humphrey Bogart. Venice was known for having delectable white peaches and sparkling wine. Cipriani took advantage of these two local delights and invented his own drink. The Bellin got its name because the unique color of the drink reminded Cipriani of the color palette used by the 15th-century painter Giovanni Bellini. The drink originally was seasonal, only being served from June to September to coincide with the white peach season.

Eventually, a tactic was discovered to fresh-freeze the white peach puree and by 1988, you could get authentic Bellini in a bottle sold by the Canella Prosseco winery in Venice.

Recipe Glass: Champagne Flute 2 oz. Peach Puree 1 Bottle of Prosseco 1 Peach Slice

Tools: Stirrer

1. Pour peach puree into a glass 2. Pour chilled Prosseco into the glass and stir

3. Top off with another splash of Prosecco 4. Garnish with a peach slice

Old-Fashion Tip: Make your own peach puree! Take 4 ripe peaches and peel them. Cut them in half and put them in a blender.

Blend them until puree is smooth. Place puree in the fridge for at least 30 minutes and serve chilled.

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International Drinking

Hemingway Daiquiri Ernest Hemingway was an American novelist who was also notorious for his heavy drinking habits and taste. Hemingway’s selection of cocktails seemed to always aim to consume the most amount of alcohol in the least amount of time. How the Hemingway Daiquiri came to be is Hemingway was living in Havana, Cuba for most of the 1930s (Curtis). One night, he stumbled into the El Floridita bar looking for a bathroom and came across a bartender mixing a batch of frozen daiquiris. Hemingway tried the drink and told the bartender, “That’s good, but I’d prefer it without the sugar… and double the rum,”(Garret). The drink that came about from this interaction was not the Hemingway Daiquiri, but was the Papa Doble.

“Papa” was Hemingway’s nickname in Cuba and “Doble” is Spanish for “double”. The Papa Doble was way too tart and strong for anyone to enjoy, so the El Floridita made a slightly different drink in Hemingway’s honor to appeal to the casual drinker. The El Floridita wanted to stay true to Hemingway’s disdain for sugary drinks, so they used Maraschino liqueur instead of simple syrup to up the sweetness.

Recipe Glass: Coupe 2 oz. White Rum 1/2 oz. Maraschino Liqueur 3/4 oz. Lime Juice 1/2 oz. Grapefruit Juice 1 Lime Wheel

Tools: Shaker 1. Add white rum, maraschino

liqueur, lime juice, and grapefruit juice into a shaker with ice and shake well

2. Strain into a glass 3. Garnish with a lime wheel

Old-Fashion Tip: Drink like Hemingway and make yourself a Papa Doble. Add 4 oz. white rum and a splash of lime juice to a mixer with ice. Shake and strain into a glass. Make sure to drink cold, so the alcohol goes down smooth.

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International Drinking

French 75 The French 75 is named after the 75-millimeter light field gun, which was the French army’s weapon of choice during World War I (Difford).

This particular gun was very powerful and soldiers were able to fire 15 rounds of ammo per minute. The drink was compared to it’s namesake gun being referred to as “the most powerful drink that hits with remarkable precision,” (Weaver). The French 75 cocktail has had many variations throughout the years, but the original backbone for the drink came about around 1914-1915 and was called the “Soixante-Quinze” which is french for “seventy-five” (Difford). One thing has always remained the same about all the different variations of the French 75, which was the use of gin and the name containing “75.” The recipe that stuck around was from Judge Jr.’s book Here’s How published in 1927, but was not popularized until Harry Cradock published it in The Savoy Cocktail Book in 1930. Serving champagne drinks in champagne flutes did not get popularized until the 1980s, which is now the most recent form the French 75 is served.

Recipe Glass: Champagne Flute 1 oz. Gin 1/2 oz. Lemon Juice 1/2 oz. Simple Syrup 3 oz. Champagne 1 Lemon Twist

Tools: Shaker, Strainer 1. Add gin, lemon juice, and simple syrup into a shaker with ice and shake well

2. Strain into a glass 3. Top with champagne 4. Garnish with a lemon twist

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Tiki Bar Era

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1940-1970

In the 1930s mixing drinks using tropical flavors was a foreign concept in America. All of a sudden tropical-themed bars with carved wooden statues and tacky string lights pouring Cuban rum under a palm tree were all the craze. The first tiki bar popped up in 1933 opened by Ernest “Donn Beach” Grant in California (“Tiki Pop Culture”). Donn had traveled to several Polynesian and Caribbean islands throughout his life and combined his vast knowledge of all the tropical cultures he was exposed to and opened the first tiki bar Donn the Beachcomber. It was titled as a Polynesian-themed restaurant, but was definitely an Americanized take on a bunch of tropical cultures. A man named Victor “Trader Vic” Bergeon was inspired by Donn the Beachcomber and opened his own tiki bar in 1937 called Trader Vic’s. Tiki bars took off during a time when people could not travel to the Carribeans and craved to be on a tropical getaway. These bars created an exotic escape from reality to a faux tropical paradise that people were so infatuated with at the time. Tiki bars also sparked a new innovative era of cocktail mixing. The cocktails during this time were complex, exotic, and used high-quality ingredients. Rum became the prime spirit in cocktails mixed with fresh fruit juices such as pineapple and guava.

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Tiki Bar Era

Moscow Mule The history of the Moscow Mule and copper mug go hand-in-hand with each other. Sophie Berezinski was a Russian who worked at her father’s copper factory, Moscow Copper Co. Sophie designed the original copper mug, but could not sell the mugs in Russia (“Moscow Mule”). In 1941, she traveled to America in hopes of selling her precious copper mugs.

Fate would come its way when she stepped into the Cock n’ Bull pub in Santa Monica, California at just the right time. Smirnoff Vodka owner, John Martin, and Cock n’ Bull owner, Jack Morgan just so happened to be there and were also in similar situations. Martin was struggling to get Americans interested in vodka, while Morgan was trying to launch his own brand of ginger beer. The trio worked together to create a cocktail that combined all three failing products and thus the Moscow Mule was created.

Following the creation, Martin launched a Smirnoff marketing campaign that involved celebrities holding a Smirnoff Vodka bottle in one hand and a copper mug Moscow Mule in the other (Cervin). Not only was the Moscow Mule a huge hit after this, but several copper mugs were ordered as a result.

Recipe Glass: Copper Mug

Tools: Stirrer

1. Pour vodka, lime juice, and

2 oz. Vodka 1/2 oz. Lime Juice 4 oz. Ginger Beer 1 Lime Wheel 1 Mint Sprig

ginger beer into a mug

2. Add ice and stir 3. Garnish with a lime wheel and mint sprig

Old-Fashion Tip: A good, spicy ginger beer is recommended in order to enhance the proper balance of flavors. You can buy Jack Morgan’s original Cock n’ Bull Ginger Beer used in the first Moscow Mule online or at selected grocery stores.

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Tiki Bar Era

Mai Tai The Mai Tai was the most popular cocktail of the tiki movement and it supposedly became so popular that it depleted the world’s supply of rum in the 1940s and 1950s (Pardilla). Victor “Trader Vic” Bergeon invented the drink at his own Trader Vic’s Bar, a Polynesian-themed restaurant, in 1940 to mix with a 17-year-old bottle of J. Wray and Nephew Jamaican rum. Trader Vic presented his new creation to his friends visiting from Tahiti and when they tried it, one of them exclaimed in Tahitian, “Maita’i roa a’e,” which translates to “out of this world! The best!” This inspired Trader Vic to give the new cocktail its name “Mai Tai.” In 1953, Trader Vic was hired by Matson Steamship Lines, a shipping company that has been credited with making Hawaii a tourist destination, to be in charge of the cocktail menus at their Royal Hawaiian and Moana Surfrider Hotels. This is the point where the original Mai Tai recipe gets lost with bottled juices and mixers. In order to make Trader Vic’s cocktail more tourist-friendly, pineapple, orange, and other juices were added to sweeten up the drink.

This created neon-colored and artificially flavored cocktails.

Recipe Glass: Double Rocks 1 1/2 oz. White Rum 3/4 oz. Orange Curaçao 3/4 oz. Lime Juice 1/2 oz. Orgeat 1/2 oz. Dark Rum 1 Lime Wheel 1 Mint Sprig

Tools: Shaker

1. Pour white rum, curaçao, lime juice, and orgeat into a shaker with ice and shake lightly

2. Pour into a glass 3. Float dark rum on top 4. Garnish with a lime wheel and mint sprig

Old-Fashion Tip: Orgeat syrup is a non-alcoholic almond syrup used to sweeten cocktails. The nutty flavor is essentially what makes up a Mai Tai, but can be hard to come by. Worst case scenario you can substitute it with simple syrup.

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Bar Crawl Through History • 45

Tiki Bar Era

Rum Runner The Rum Runner was created at the Holiday Isle Tiki Bar in Islamorada, Florida in the 1950s (“Rum Runner”). The concoction was created by bartender John “Tiki John” Ebert who was challenged to concoct a new cocktail with the excess rum and liqueurs that were not used. The Tiki bar needed to make room for a new shipment that was arriving soon and did not want to waste perfectly good alcohol. The Rum Runner’s cocktail got its name from a group of people called the “Rum Runners” who inhabited the Florida Keys during prohibition. The Rum Runners helped smuggle all kinds of alcohol into the United States overseas, but primarily rum from Bimini in the Bahamas (“Rum Runners”). Rum-running was the term applied when alcohol was being smuggled over water, while bootlegging was applied when it was over land. Captain Bill McCoy was the most notorious rum runner who created the tactic of transferring contraband to smaller boats 3 miles offshore, which was outside of the legal territory of the United States. This 3-mile limit was known as the “Rum Line” and the vessels that lined up for McCoy were known as “Rum Row.”

Recipe Glass: Hurricane 1 oz. White Rum 1 oz. Navy-Strength Rum 1 oz. Banana Liqueur 1/2 oz. Blackberry Liqueur 2 oz. Pineapple Juice 1 oz. Lime Juice 1/2 oz. Grenadine 1 Brandied Cherry 1 Pineapple Wedge

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Tools: Shaker, Strainer, Skewer 1. Pour white rum, navy-strength

rum, banana liqueur, blackberry liqueur, pineapple juice, lime juice, and grenadine into a shaker with ice and shake well

2. Strain into a glass filled with ice 4. Garnish with a skewered brandied cherry and a pineapple wedge

Bar Crawl Through History • 47

Tiki Bar Era

Piña Colada The Piña Colada comes from San Juan, Puerto Rico and has been claimed to be first concocted by head bartender Ramon “Monchito” Marrero at the Caribe Hilton Beachcomber Bar in 1954 (Difford). Marrero wanted to make a drink out of the newly available Coco Lóópez coconut cream and concoct a drink that captured the true essence of Puerto Rico. The cocktail originally was not intended to be alcoholic and was just supposed to be a refreshing drink served as a milkshake at snack bars (Davis). The invention of the all-purpose blender and Puerto Rican rum changed the Piña Colada for good. In Spanish, Piña Colada directly translates to “strained pineapple,” which was a nod to the freshly pressed and strained pineapple juice that was originally made for the drink (Difford). In 1978, the Piña Colada was declared the official cocktail of Puerto Rico.

Recipe Glass: Hurricane 2 oz. White Rum 1 oz. Coconut Cream 1 oz. Heavy Cream 6 oz. Pineapple Juice 1/2 Cup Crushed Ice 1 Maraschino Cherry 1 Pineapple Wedge

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Tools: Blender 1. Add white rum, coconut cream, heavy cream, pineapple juice, and ice in a blender

2. Blend for about 15 seconds until smooth

3. Pour into a glass 4. Garnish with a maraschino cherry and pineapple wedge

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Tiki Bar Era

Blue Hawaii The Blue Hawaii is among the line of notorious Tiki bar drinks and is the most famous drink associated with Hawaii. It was created in 1957 at what was then known as Honolulu’s Kaiser Hawaiian Village, but is now named the Hilton Hawaiian Village Waikiki Resort (“Blue Hawaii”). The drink was designed by the legendary bartender Harry Yee when a sales representative of the Dutch distiller Bols asked him to create a drink featuring their brand of Blue Curaçao. The Blue Hawaii was named after a 1937 Bing Crosby song written for the Paramount Pictures film “Waikiki Wedding” (Lackovich). In 1961, the film “Blue Hawaii” starring Elvis Presley was released and was only indirectly named after the cocktail and created a pop-culture association with the drink. However, do not get the Blue Hawaii confused with the Blue Hawaiian. Both are electric blue Tiki bar cocktail staples that utilize blue curaçao, but they use slightly different ingredients. It is unclear how the Blue Hawaiian came about, but it is likely that a bartender was getting experimental with a Piña Colada recipe.

Recipe Glass: Hurricane 3/4 oz. Vodka 3/4 oz. White Rum 1/2 oz. Blue Curaçao 3 oz. Pineapple Juice 1 oz. Sweet and Sour Mix 1 Pineapple Wedge 1 Cocktail Umbrella

Tools: Shaker, Strainer 1. Add vodka, white rum, blue

curaçao, pineapple juice, and sweet-and-sour mix into a shaker with ice and shake well

2. Strain into a glass over ice 3. Garnish with a pineapple wedge and a cocktail umbrella

Old-Fashion Tip: Make a Blue Hawaiian! Mix 1 oz. white rum, 1 oz. cream of coconut, 1 oz. blue curaçao, 3 oz. pineapple juice, and 1 cup of ice in a blender. Blend for 15 seconds and pour into a hurricane glass. Don’t get it mixed up!

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Bar Crawl Through History • 51

The Dark Ages

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1970-1990

Disco killed the cocktail! During a period of extreme technological advances, including the invention of the soda gun and bottled mixers, cocktail making became much easier but argumentatively less artistic.

With now quicker methods to prepare cocktails, the time-consuming process of carefully crafting cocktails felt absurd (“Dark Ages”). Alcohol sales were also now fighting with hallucinogenic drug sales. Alcohol became an accessory to people’s drug usage to amp up their high. The bar scene had changed to a gathering ground for people to get intoxicated, dance, and hook up (Ross). Two-ingredient cocktails including rum and coke and vodka crans became bar staples because people just wanted a drink that was cheap and would most effectively get them drunk fast. Bars’ focuses were no longer to make a well-crafted cocktail, but rather pour easy drinks that would get their patrons intoxicated so they would buy more drinks.

Despite the uncreative crafting during this period, there are still some iconic cocktails that popped up.

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The Dark Ages

Tequila Sunrise The Tequila Sunrise is a simple and colorful cocktail with a fascinating history with classic rock bands. The original Tequila Sunrise was created

by Gene Sulit at the Arizona Biltmore Hotel and consisted of soda water, lime juice, and tequila (“Tequila Sunrise”). By the 1970s, the original Tequila Sunrise made its way farther west, landing in the Bay Area of California. Bartenders Bobby Lazoff and Billy Rice at the Trident bar in Sausalito, California reinvented the Tequila Sunrise to fit its name better.

The new Tequila Sunrise recipe did not receive notoriety until Bill Graham, a famous rock concert promoter, was throwing a private party at the Trident to kick off The Rolling Stones’s 1972 American tour. Mick Jagger, the lead singer of The Rolling Stones, ordered some for his band and entourage and it became their go-to drink while on tour. They ordered the Tequila Sunrise at every town they stopped at and spread it nationwide. In 1973, another legendary rock band from California, The Eagles, named one of their songs “Tequila Sunrise” cementing the cocktail’s legacy in rock n’ roll history.

Recipe Glass: Highball 2 oz. Tequila 4 oz. Orange Juice 1/4 oz. Grenadine 1 Orange Wedge 1 Maraschino Cherry

Tools: Stirrer 1. Pour the tequila followed by the

orange juice into a glass with ice

2. Top with grenadine, which will sink to the bottom

3. Garnish with an orange wedge and a maraschino cherry

Old-Fashion Tip: Make the original 1930s version of the Tequila Sunrise.

Fill a highball glass with ice and pour 1 1/2 oz. tequila, 3/4 oz. crème de casis, and a squeeze of lime juice. Top off with club soda and garnish with a lime wedge.

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Bar Crawl Through History • 55

The Dark Ages

Long Island Iced Tea There are two perceived origin stories for the Long Island Iced Tea from two different Long Islands. One from Long Island, Tennessee, and the other from Long Island, New York. The first origin goes that back during the Prohibition era, a man known as “Old Man Bishop” from a community named Long Island in Kingsport, Tennessee claimed to have made the first version of the Long Island Iced Tea (Goicochea). His version is slightly different using maple syrup instead of cola, but shares the same combination of different liqueurs. He creatively named this drink the “Old Man Bishop” and the choice of the high alcohol content because people needed to get drunk off of less alcohol since it was not free-flowing. The other origin goes that it was invented during a cocktail-crafting competition in 1972. Long Island, Newyork bartender, Robert Butt, claims to have invented the original Long Island Iced Tea as his entry for the competition.

It is unclear who made the original Long Island Iced Tea, but after drinking it you will not remember much anyways.

Recipe Glass: Highball 3/4 oz. Vodka 3/4 oz. White Rum 3/4 oz. Silver Tequila 3/4 oz. Gin 3/4 oz. Triple Sec 3/4 oz. Simple Syrup 3/4 oz. Lemon Juice Cola 1 Lemon Wedge

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Tools: Stirrer 1. Pour the vodka, white rum,

silver tequila, gin, triple sec, simple syrup, and lemon juice into a glass filled with ice

2. Top off with a splash of cola and stir

3. Garnish with a lemon wedge 4. Serve with a straw

Bar Crawl Through History • 57

The Dark Ages

Sex on the Beach The Sex on Beach cocktail is a spring break staple for beach bars.

The drink is attributed to Ted Pizio, a bartender at Confetti’s Bar in Jacksonville, Florida. Peach schnapps was invented in 1984 by Dekuyper Royal Distilling (“Sex on the Beach”). In 1987, Dekuyper ran a promotion for bartenders in the Florida beach area challenging them to sell the most peach schnapps. Pizio concocted a drink targeted at the Spring Break tourist clientele using the peach schnapps. How the Sex on the Beach got its vulgar but iconic name was from Pizio naming it after why he thought spring-breakers came to Florida: “sex” and “the beach.” The drink was quickly picked up by TGI Friday who, at the time, had a good reputation for cocktail making and helped popularize it and made it the classic drink of the 80s and 90s. The Sex on the Beach is not as popular at twenty-firstcentury bars, but has embedded itself into pop culture. The Sex on the Beach is mentioned in hit songs including “California Girls” by Katy Perry and “Cake by the Ocean” by DNCE and is used as the butt of a joke in several TV shows.

Recipe Glass: Hurricane 1 1/2 oz. Vodka 1/2 oz. Peach Schnapps 1 1/2 oz. Orange Juice 1 1/2 oz. Cranberry Juice 1 Orange Wedge

Tools: Shaker, Strainer 1. Add vodka, peach schnapps, and orange juice into a shaker with ice and shake well

2. Strain into a glass over ice 3. Top with cranberry juice 4. Garnish with an orange wedge

Old-Fashion Tip: The Sex on the Beach cocktail is a combination of two cocktail recipes. Half Fuzzy Navel which is 3 oz. orange juice and 3 oz. peach schnapps, and half Cape Codder which is 4 oz. cranberry juice and 2 oz. vodka.

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Bar Crawl Through History • 59

The Dark Ages

Espresso Martini The Espresso Martini is sure to wake you up and significantly extend your night out. This espresso-based cocktail was created in the 1980s by the British bartender Dick Bradsell at Fred’s Club in London (“Espresso Martini”). Bradsell is credited with revolutionizing the London cocktail scene in the 80s and has created several modern cocktails. The story goes that an undisclosed “top model” came into Bradsell’s bar and asked for a drink that will “wake me up and fuck me up.” Bradsell took on the challenge and made a drink combining the two ingredients that could accomplish both: espresso and vodka. Garnishing the cocktail with three coffee beans has become the Espresso Martini’s trademark. According to a tradition in Italy, it is said that the coffee beans represent health, wealth, and happiness; all things you are going to need on your night out.

Recipe Glass: Martini 2 oz. Vodka 1/2 oz. Coffee Liqueur 1 oz. Espresso 1/2 oz. Simple Syrup 3 Coffee Beans

Tools: Shaker, Strainer 1. Add vodka, coffee liqueur,

espresso, and simple syrup into a shaker with ice and shake well

2. Strain into a glass 3. Garnish with 3 coffee beans

Old-Fashion Tip: If you have an espresso machine, pour a shot and chill in freezer. This will make sure that the hot liquid doesn’t melt the ice. If you don’t have an espresso machine, you can use cold brew concentrate as an alternative.

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Cocktail Renaissance

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1990-2020

After a period where the art of cocktail making died, a resurgence in skillfully crafted and balanced cocktails is rediscovered. The craft of cocktail making has resurged and Americans were reintroduced to classic cocktails made with fresh ingredients again. A lot of credit for this revival goes out to bartender Dale Degroff at the Rainbow Room in New York City (“Cocktail”). Degroff reintroduced classic Golden Age and Prohibition cocktails that had an emphasis on strict quality standards. Bars were no longer stocked with pre-packaged mixers and an emphasis on fresh ingredients was put back into place. After that dark era of cocktail making, bartenders really had to go back to their classic routes and start off on a clean slate. Bartenders return to the old cocktail recipe books to gain inspiration on classic cocktails that could be made new (Simonson). Degroff apparently kept a copy of Jerry Thomas’s classic book The Bartenders Guide: How to Mix Drinks on him behind the bar. Bartenders re-educated themselves on mixing practices from the Golden Age. It is interesting to think that a decade after the Golden Age of cocktail making we have instead gone back to where cocktails originally started.

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Cocktail Renaissance

White Russian The history of the White Russian dates back to 1949, but it would not actually achieve cocktail recognition until the 1990s. Belgian bartender, Gustave Tops, conceived the White Russian along with its sister drink, the Black Russian, at the Hotel Metropole in Brussels in honor of Perle Mesta, the U.S. ambassador to Luxembourg at the time (“White Russian”).

The drink was named after Russia, despite it not originating in Russia, because utilized Vodka as the base spirit. It was known back then as the original adult milkshake. The White Russian did not rise to stardom until the release of the 1998 cult classic film The Big Lebowski. The film featured a character known as “The Dude” who drank 9 White Russians throughout the film, which created a strong association with the drink. Fans of the film followed in The Dude’s footsteps and brought the cocktail back into the spotlight and is still a widely popular drink today. In 2022, as a protest against Russia invading Ukraine, many bars renamed the White Russian to the “White Ukrainian.”

Recipe Glass: Low Ball 2 oz. Vodka 1 oz. Kahlúa 1 Splash Heavy Cream

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Tools: Stirrer 1. Pour vodka and kahlúa into a glass with ice

2. Top with heavy cream 3. Stir

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Cocktail Renaissance

Cosmopolitan The Cosmopolitan was all the rage in the 90s and is an icon in cocktail pop culture. There is a longstanding debate over who actually created the original Cosmopolitan. The first and most popular origin is credited to Miami bartender Cheryl Cook who was known as “The Martini Queen of South Beach.” In 1985 at a South Beach bar called the Strand, Cook was inspired to make a sophisticated martini that was much easier to consume (Teeter). Another believed creator was John Caine who concocted the Cosmopolitan in Provincetown, Massachusetts which was known for its cranberry production. Caine took the cocktail with him to San Fransisco where it became popular within the gay social scene. The cocktail did not really take off until 1987 when Toby Cecchini served it at the Odeon in Manhattan. The Odeon was a celebrity hotspot and spreaded like wildfire from there. The Cosmopolitan reached its peak popularity in the 90s when it was a reoccurring cocktail featured on the TV show Sex and the City. It was the main character Carrie Bradshaw’s signature drink and it became a cultural phenomenon from there.

Recipe Glass: Martini 1 1/2 oz. Citron Vodka 3/4 oz. Cointreau 3/4 oz. Lime Juice 1/2 oz. Cranberry Juice 3/4 oz. Orange Curaçao 1 Lime Wedge

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Tools: Shaker, Strainer 1. Add vodka, Cointreau, lime

juice, and cranberry juice into a shaker with ice and shake well

2. Strain into a glass 3. Garnish with a lime wedge

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Cocktail Renaissance

Cable Car The Cable Car cocktail is named after the vintage transportation system that consists of railcars being moved by continuously moving wire cables along a path (Simonson). Bartender Tony Abou-Ganim, who is known as the Modern Mixologist, created this cocktail in 1996 at his San Francisco bar, the Starlight Room. He named the drink the Cable Car because you could literally watch the railcars go by from the Starlight Room and he wanted to pay homage to the iconic and vintage transportation system of San Fransisco. The Cable Car cocktail was basically a rework of an older drink called the Side Car. The difference between the two is that the Side Car uses brandy and the cable car uses spiced rum. Spiced rum was fairly new to the American market, only being conceived in the 1980s.

The decision to use spiced rum came when representatives from Captain Morgan approached Abou-Ganim asking him to make a drink using their spiced rum. Abou-Ganim took on the challenge and created a new cocktail that changed the cocktail scene for good.

Recipe Glass: Martini 1/2 oz. Spiced Rum 3/4 oz. Orange Curaçao 1 oz. Lemon Juice 1/2 Simple Syrup 1 Orange Twist

Tools: Shaker, Strainer 1. Add spiced rum, orange

curaçao, lemon juice, and simple syrup into a shaker with ice and shake well

2. Double strain into a glass 3. Garnish with an orange twist

Old-Fashion Tip: Add a cinnamon sugar rim to your glass to add spice.

Stir 1/8 tsp. cinnamon and 1/8 cup sugar in a bowl. Take a lemon wedge and trace the rim of your glass with it.

Dip your glass into the sugar mixture and enjoy!

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Cocktail Renaissance

Orange Crush If you have ever visited any bar around the Chesapeake Bay area, you are probably familiar with the plentiful variations of the Orange Crush cocktail. In 1995, the first Orange Crush was crafted at Harborside Bar & Grill in West Ocean City, Maryland (Pollard). The cocktail was a collaborative creation made by the owners Chris Wall and Lloyd Whitehead, along with bartender Kelly Flynn and friend Jerry Wood. The drink got its name from the “crushing” action of the industrial press juicer used to flatten out the halved oranges to get the frothy orange juice used in your typical Orange Crush (Lazor). By the 2000s, the drink rapidly spread across the Chesapeake Bay area and many different flavors and variations of the Crush have emerged. The crush does not exactly fit the look profile and presentation of pre-prohibition and cocktail renaissance drinks, but is prepared with the same authenticity. It is an unconventional way to prepare the Orange Crush without freshly squeezed oranges on the spot.

Recipe Glass: Pint 2 oz. Orange Vodka 1 oz. Triple Sec 2 Juiced Oranges 1 Splash Lemon-Lime Soda 1 Orange Slice

Tools: Juicer, Stirrer 1. Pour orange vodka, triple sec,

and fresh squeezed orange juice in a glass over ice

2. Top with lemon-lime soda 3. Stir 4. Garnish with an orange slice

Old-Fashion Tip: Most bars serve Orange Crushes with a specific kind of ice called “fish ice.” Fish ice are those slow melting pellet-sized ice cubes that are typically served with raw oysters. If you can get your hands on them, give it a try!

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Bar Crawl Through History • 71

Cocktail Renaissance

Penicillin There really has not been a popular cocktail that utilizes scotch as the main liqueur until the Penicillin came around. The Penicillin was created

by Australian bartender Sam Ross sometime in the mid-2000s at a New York City bar called Milk & Honey (Goldfarb). Ross used another Milk & Honey original cocktail as the backbone for his drink called the Gold Rush, which was basically a Whiskey Sour with honey. The Penicillin’s medicinal name is a reference to the two main flavors of the drink, honey and ginger, which are known to be comforting and have calming effects when sick.

The cocktail eventually spread across the world and has become one of the most popular cocktails of the 21st-century. The Penicillin’s flavor palette definitely has a nod to older pre-prohibition cocktails, but with a modern twist. It is the perfect example of a drink made for the cocktail renaissance.

Recipe Glass: Low Ball 2 oz. Blended Scotch 3/4 oz. Lemon Juice 3/4 oz. Honey-Ginger Syrup 1/4 oz. Single Malt Scotch 1 Candied Ginger

Tools: Shaker, Strainer 1. Add blended scotch, lemon juice, and honey-ginger syrup into a shaker with ice and shake well

2. Strain into a glass over ice 3. Top with single malt scotch 4. Garnish with a candied ginger

Old-Fashion Tip: Make home-made ginger syrup! Combine 1 cup honey, 1 thin slice of peeled ginger, and 1 cup of water over high heat. Bring to a broil and reduce heat to medium and simmer for 5 minutes. Chill in fridge overnight.

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Bar Crawl Through History • 73

References “A (Brief) History of the Cocktail.” VinePair, VinePair Inc., 3 Apr. 2017, vinepair.com/ spirits-101/history-of-the-cocktail/.

Beauchamp, Cari. “The Hidden History of the Mary Pickford Cocktail.” Vanity Fair, Vanity Fair, 14 Jan. 2021, www.vanityfair.com/hollywood/2021/01/the-hidden-history-of-themary-pickford-cocktail.

“Blue Hawaii.” Liquor.com, Liquor.com, 14 Nov. 2020, www.liquor.com/recipes/blue-hawaii/.

“Bootleggers and Bathtub Gin.” Prohibition, The Mob Museum, prohibition.themobmuseum. org/the-history/the-prohibition-underworld/bootleggers-and-bathtub-gin/.

Cervin, Michael. “The Legend of the Moscow Mule: The Copper Cup That Could.” Copper Development Association Inc., Aug. 2007, www.copper.org/consumers/arts/2007/august/ Moscow_Mule.html.

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Curtis, Wayne. “Behind the Drink: The Hemingway Daiquiri.” Liquor.com, Liquor.com, 16 Aug. 2010, www.liquor.com/articles/behind-the-drink-the-hemingway-daiquiri/.

“The Dark Ages: 1960 - 1990.” Letters and Liquor, lettersandliquor.com/THE-DARKAGES-1960-1990.

Davis, Chelsea. “This Is Where the Piña Colada Was Born.” Forbes, Forbes Magazine, 10 July 2019, www.forbes.com/sites/chelseadavis/2019/07/10/this-is-where-the-pia-coladawas-born/?sh=54eb81452957.

Difford, Simon, and Robert Simonson. “Old Fashioned Cocktail.” Difford’s Guide - the Home of Discerning Drinkers, 13 Feb. 2018, www.diffordsguide.com/encyclopedia/500/ cocktails/old-fashioned-cocktail.

Difford, Simon. “French 75 Cocktail - Recipes and History.” Difford’s Guide, 14 Aug. 2017, www.diffordsguide.com/encyclopedia/1267/cocktails/french-75-cocktail-recipes-andhistory.

Difford, Simon. “History of Punch.” History of Punch, 20 Sept. 2019, www.diffordsguide. com/g/1129/punch-and-punches.

Difford, Simon. “Piña Colada History.” Difford’s Guide, 11 July 2018, www.diffordsguide. com/g/1132/colada-cocktails.

“Drink in History: The Bee’s Knees.” Chilled Magazine, Chilled Magazine, 28 Sept. 2021, chilledmagazine.com/drink-in-history-the-bees-knees.

Eva, Rachel. “The Clover Club Cocktail - History, Recipe, Technique & Variations.”

Standard Spoon, Standard Spoon, 19 Apr. 2018, www.standardspoon.com/blogs/thecocktail-ritual/the-clover-club-cocktail-history-recipe-technique-variations-1.

Garret, Dylan. “The Story (and Recipe) Behind the Hemingway Daiquiri.” Wine Enthusiast, Wine Enthusiast Magazine, 6 July 2020, www.winemag.com/recipe/the-story-and-recipebehind-the-hemingway-daiquiri/.

Goicochea, Julia. “The Story Behind the Long Island Iced Tea.” Culture Trip, The Culture Trip, 27 June 2017, theculturetrip.com/north-america/usa/new-york/articles/the-storybehind-the-long-island-iced-tea/.

“Golden Age.” Santa Clara University Digital Exhibition, Omeka, dh.scu.edu/exhibits/ exhibits/show/history-usa-mixology/golden_age.

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References Goldfarb, Aaron. “The History of the Penicillin Cocktail.” VinePair, VinePair Inc., 11 Aug. 2020, vinepair.com/articles/history-penicillin-cocktail/.

Gray, Kevin. “Corpse Reviver No. 2.” Liquor.com, Liquor.com, 22 Nov. 2020, www.liquor. com/recipes/corpse-reviver-no-2/.

H, Suzanna. “The History of the Sex on the Beach Cocktail.” Make Me a Cocktail, 10 Feb. 2020, makemeacocktail.com/blog/the-history-of-the-sex-on-the-beach-cocktail/.

“The History Behind the Bellini Cocktail.” Eataly, 31 Aug. 2019, www.eataly.com/us_en/ magazine/culture/history-bellini-cocktail/.

“History of the Classic Southside Cocktail.” Foragers, foragers.co.uk/history-the-classicsouthside-cocktail-a-62.html.

“The History of the Rum Runners.” Island Life NC, Island Life NC Magazine, 2 Oct. 2020, islandlifenc.com/the-history-of-the-most-famous-rum-runner/.

“History of the Singapore Sling.” Raffles Singapore, Raffles Hotels & Resorts, 23 June 2021, www.rafflessingapore.com/the-raffles-stories/history-of-the-singapore-sling/.

“History of the Tequila Sunrise.” Tres Agaves, Tres Agaves Productos, 5 Sept. 2019, www. tresagaves.com/news/history-of-the-tequila-sunrise.

Kenyon, Sean. “Ask the Bartender: How Did the Cocktail Culture Survive Prohibition?”

Westword, 29 Nov. 2010, www.westword.com/restaurants/ask-the-bartender-how-did-thecocktail-culture-survive-prohibition-5772796.

Lackovich, Joel. “The Blue Hawaiian.” Got Rum? Magazine, Rum Runners Press, 14 Jan. 2020, www.gotrum.com/editorials/cocktail-scientist/the-blue-hawaiian/.

Lazor, Drew. “The Rise of Baltimore’s Orange Crush Cocktail.” PUNCH, 23 Feb. 2017, punchdrink.com/articles/rise-of-orange-crush-cocktail-recipe-and-history-maryland/.

Liquor.com. “Classics You Should Know: Gin Rickey.” Liquor.com, Liquor.com, 27 Nov. 2020, www.liquor.com/recipes/gin-rickey/.

Liquor.com. “The Singapore Sling Is a Vacation in a Glass.” Liquor.com, Liquor.com, 25 Nov. 2020, www.liquor.com/recipes/singapore-sling/.

Miller, Jeffrey. “The Modern Craft Cocktail Movement Got Its Start During Prohibition.”

Smithsonian Magazine, Smithsonian Magazine, 15 Jan. 2019, www.smithsonianmag.com/ history/modern-craft-cocktail-movement-got-its-start-during-prohibition-180971265/.

“Mixed Drinks Made Rotgut Liquor Palatable.” Prohibition, The Mob Museum, prohibition. themobmuseum.org/the-history/how-prohibition-changed-american-culture/mixologyduring-prohibition/.

“The Origin of the Moscow Mule & Copper Mug.” Moscow Copper Co., moscowcopper. com/pages/our-story.

Pardilla, Caroline. “You Deserve a Mai Tai - a Real One, That Is.” Eater, Eater, 10 Nov. 2016, www.eater.com/21348867/best-mai-tai-recipe-history.

Pollard, Kit. “Summer Crush: How a Beach Beverage Became Baltimore’s Unofficial Drink of the Season.” Baltimore Sun, 30 June 2019, www.baltimoresun.com/food-drink/bs-focrushes-0607-20170606-story.html.

Ross, Christopher. “Who Killed the Cocktail?” PUNCH, 5 Nov. 2015, punchdrink.com/ articles/who-was-the-architect-of-the-cocktail-dark-ages-craft-cocktail-movement/.

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References “Rum Runner History & Recipe.” The Sea Oats Motel & Mgt Co., 13 Aug. 2019, www.seaoatsrentals.com/rum-runner-history-recipe/.

Sazerac: America’s First Cocktail - New Orleans, www.neworleans.com/drink/cocktails/ sazerac/.

Simonson, Robert. “How the Cable Car Became a Modern Classic.” PUNCH, 8 Dec. 2020, punchdrink.com/articles/cable-car-spiced-rum-cocktail-became-modern-classic-starlightroom-sf/.

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76 • Bar Crawl Through History

Bar Crawl Through

History

The Historical Guide to Cocktail Making The creation of cocktails has shaped our society and culture worldwide. The way people have preferred their drinks and how they have been made has changed drastically throughout the years. Join this history and recipe book on a bar crawl to the past featuring recipes of famous cocktails and discover the important impact these concoctions have had on the way we drink today.