"Daiquiri Daiquiri (; ) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"", which also lists some variations. ""Daiquirí"" is also the name of a beach and an iron mine near Santiago de Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also"
"Jennings Cox Jennings Cox, an American mining engineer, is said to have invented the drink known as the daiquiri in the late nineteenth century. Cox was an American expatriate working in Cuba. He worked for the Spanish-American Iron Company, situated near the village of Daiquirí, about 4 miles east of Santiago de Cuba. It is said that the drink was invented when Cox ran out of gin while entertaining American guests. Wary about serving local rum straight up, Cox added lime juice and sugar to improve the rum’s taste. Consumption of the drink remained localized until 1909, when Admiral Lucius"
"been a Cuban specialty. Cox lived in Santiago de Cuba. The writer and journalist Richard Harding Davis wrote his novel ""Soldiers of Fortune"" (1897) while a guest at Cox's house (O’Toole, 79). Jennings Cox Jennings Cox, an American mining engineer, is said to have invented the drink known as the daiquiri in the late nineteenth century. Cox was an American expatriate working in Cuba. He worked for the Spanish-American Iron Company, situated near the village of Daiquirí, about 4 miles east of Santiago de Cuba. It is said that the drink was invented when Cox ran out of gin while"
"possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved"
"Santiago, about 23 miles east of the mine, by a group of American mining engineers. Among the engineers present were Jennings Cox, General Manager of the Spanish American Iron Co., J. Francis Linthicum, C. Manning Combs, George W. Pfeiffer, De Berneire Whitaker, C. Merritt Holmes and Proctor O. Persing. Although stories persist that Cox invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due to the prevalence of lime and sugar, and Bacardí rum. Daiquirí Daiquirí () is a small village, 14 miles east of Santiago de Cuba. It became a focal"
"Bushwacker (cocktail) The Bushwacker is a cocktail invented in 1975 at a bar called The Ship's Store/Sapphire Pub in Sapphire Village, Saint Thomas in the U.S. Virgin Islands. It was later enhanced and gained much notoriety at the Sandshaker Lounge in Pensacola Beach, Florida. Reference to the Virgin Island origins of the drink can be found on the Sandshaker's website. It is similar to a creamy, chocolate piña colada. The original recipe called for Vodka, Kahlua, Dark Crème de Cacao, Coco Lopez (cream of coconut), a splash of Triple sec and milk that's spun in a blender with ice and"
"credited for inventing the frozen daiquiri in the early 1930s, a drink that became linked to the fame of the place, whose motto is now ""la cuna del daiquiri"" (the cradle of the daiquiri). The bar became a school of highly skilled ""cantineros"" (bartenders) specialised in cocktails prepared with fresh fruit juices and rum, whose traditions are still preserved by the disciples of Constante. The writer Ernest Hemingway frequented the bar, which is at the end of ""Calle Obispo"" (Bishop Street), a short walk from the Hotel Ambos Mundos where he maintained a room from 1932–1939. Hemingway's children also noted"
"W. Johnson, a US Navy medical officer, tried Cox’s drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, DC, and to ports of call around the world. Through to the navy's supply of vitamins by adding citrus to their rum in hope to defeat scurvy, he amongst other had acquired an taste for citrus. So the success of the newly born Daiquiri at the Army and Navy was enormous The credit given to Cox remains disputed, with some sources stating that he was assisted by a Cuban engineer named Pagliuchi, or that the drink had already"
"margarita is merely a popular Mexican and American drink, the Daisy (""margarita"" is Spanish for ""daisy""), remade with tequila instead of brandy, which became popular during Prohibition as people drifted over the border for alcohol. There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita ""creation myths"". 1937 Cafe Royal Cocktail Book contains a recipe for a Picador using the same concentrations of tequila, triple sec and lime juice as a margarita. One of the earliest stories is of the margarita being invented in 1938"
"the drink to an American army captain in Paris during World War I and named after the motorcycle sidecar that the captain used. Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice, now known as ""the French school"". Later, an ""English school"" of sidecars emerged, as found in the ""Savoy Cocktail Book"" (1930), which call for two parts cognac and one part each of Cointreau and lemon juice. According to Embury, the original sidecar had several ingredients, which were ""refined away"". Embury also states the drink is simply a daiquiri with brandy as its"
"ice. After a thorough shaking, it was poured into a chilled coupe glass. Consumption of the drink remained localized until 1909, when Rear Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C., and drinkers of the daiquiri increased over the space of a few decades. It was one of the favorite drinks of writer Ernest Hemingway and President John F. Kennedy. The drink became popular in the 1940s. World War II rationing made whiskey and vodka hard to come by, yet because of U.S."
"variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper"
"is claimed to have been invented in the 1920s during Prohibition in the United States by an ""Old Man Bishop"" in a local community named Long Island in Kingsport, Tennessee. The drink was then perfected by Ransom Bishop, Old Man Bishop's son. This drink included whiskey and maple syrup, and varied quantities of the five liquors, rather than the modern one with cola and five equal portions of the five liquors. The popularity of the Long Island has spawned its own family of highballs. Many drinks remain popular in their own right in numerous locales throughout the United States, while"
"class and English-speaking foreigners. The pisco sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. In Chile, folklorist Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named ""Sunshine"", who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru."
"Campari Campari is an alcoholic liqueur, considered an apéritif (20.5%, 21%, 24%, 25%, or 28.5% ABV, depending on the country in which it is sold), obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a bitters, characterised by its dark red colour. Campari is often used in cocktails and is commonly served with soda water or citrus juice, or with prosecco as a spritz. It is produced by the Davide Campari Group, a multi-national company based in Italy. Campari was invented in 1860 by Gaspare Campari in Novara, Italy. It was"
"was originally called araki (araq in Arabic) or rambiki (alembic in English) in Japan; ""arak"" is a generic term for a variety of distilled alcoholic drinks throughout the Middle East. Shōchū originated in Persia, spreading west to Europe and east to India, Thailand and Okinawa. Around the mid-16th century, the technique arrived in Kagoshima, where shōchū was born. The distilled alcoholic beverage in Okinawa is known as Awamori. As far as can be determined from the Japanese historical record, shōchū appears to have been made since at least as far back as the 16th century. When the missionary Francis Xavier"
"the first distilled spirit made in the new world. As there were no glass bottles in the 16th century, the brandy was shipped in ceramic (clay) containers sealed with beeswax. The drink originated in Lima, Perú in 2008; the cocktail gained popularity by the end of 2012, and is now enjoyed in most countries Peruvian pisco and elderflower liquor are available. In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice. The cocktail should not be confused with the brand of pisco. Although it can be made with"
"day someone decided to remove the garlic and honey. Then added a few tablespoons sugar to reduce the acidity of lime. The ice came next, to ward off the heat,"" explains Carlos Lima, executive director of IBRAC (Brazilian Institute of Cachaça). According to historians, the caipirinha, as it is known nowadays, was invented by landowning farmers in the region of Piracicaba, interior of the State of São Paulo, during the 19th century, as a local drink for high standard events and parties, being a reflection of the strong sugarcane culture in the region. The caipirinha is the strongest national cocktail"
"each other."" Cocktail historian David Wondrich has researched Camillo Negroni, who was born on 25 May 1868 to Enrico Negroni and Ada Savage Landor, and died in Florence on 25 September 1934. While his status as a count is questionable, his grandfather, Luigi Negroni, was indeed a count. Descendants of General Pascal Olivier de Negroni, Count de Negroni claim that he was the Count Negroni who invented the drink in 1857 in Senegal. A ""Corse-Matin"" Sunday Edition article dated 2 February 1980 is translated on a descendant's blog: this claims he invented the drink around 1914. An article in the"
"Zombie (cocktail) The Zombie is a cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach of Hollywood's ""Don the Beachcomber"" restaurant. It was popularized soon afterwards at the 1939 New York World's Fair. Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. The customer returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. ""Don the Beachcomber"" restaurants limit"
"Chicago Cocktail The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide ""Dining in Chicago"", noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown. Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In"
"Rickey (cocktail) The rickey is a highball drink made from gin or bourbon, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the rickey. Originally created with bourbon in Washington, D.C. at Shoomaker's bar by bartender George A. Williamson in the 1880s, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey, it became a worldwide sensation when mixed with gin a decade later. A recipe for the rickey appeared as early as ""Daly's Bartenders' Encyclopedia"" (1903, p. 57) by Tim Daly: GIN RICKEY. Use a sour glass. Squeeze the"
"a lime or lemon. A recipe for a tequila-based cocktail first appeared in the 1930 book ""My New Cocktail Book"" by G.F. Steele. Without noting a specific recipe or inventor, a drink called the Tequila Daisy was mentioned in the ""Syracuse Herald"" as early as 1936. Margarita is Spanish for Daisy, which is a nickname for Margaret. A later story is that the margarita was invented in October 1961, at a party in Houston, Texas, by party goer Robert James ""Rusty"" Thomson while acting as bartender. He concocted a mixture of equal parts tequila, Controy orange liqueur, lime, and crushed"
"by Carlos ""Danny"" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. Another origin story of the margarita is that it was invented in October 1941, at Hussong's Cantina in Ensenada, Baja California, by bartender Don Carlos Orozco. One afternoon, Margarita Henkel, the daughter of the"
"According to Jose Cuervo, the cocktail was invented in 1938 by a bartender in honor of Mexican showgirl Rita de la Rosa. Another common origin tale begins the cocktail's history at the legendary Balinese Room in Galveston, Texas where, in 1948, head bartender Santos Cruz created the margarita for singer Peggy (Margaret) Lee. He supposedly named it after the Spanish version of her name, Margarita. The first known publication of a margarita recipe was in the December 1953 issue of ""Esquire"", with a recipe calling for an ounce of tequila, a dash of triple sec and the juice of half"
"""New Hampshire Union Leader"" reported on the controversy. Negroni The Negroni is an iconic Italian cocktail, made of one part gin, one part vermouth rosso (red, semi-sweet), and one part Campari, garnished with orange peel. It is considered an apéritif. While the drink's origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (formerly Caffè Giacosa), located on Via de' Tornabuoni and now called Caffè Roberto Cavalli. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin"
"recipe was that of a simple cocktail. According to Peruvian researcher Guillermo Toro-Lira, ""it is assumed that it was a crude mix of pisco with lime juice and sugar, as was the whiskey sour of those days."" As the cocktail's recipe continued to evolve, the bar's registry shows that customers commented on the continuously improving taste of the drink. The modern Peruvian version of the recipe was developed by Mario Bruiget, a Peruvian from Chincha Alta who worked under the apprenticeship of Morris starting on July 16, 1924. Bruiget's recipe added the Angostura bitters and egg whites to the mix."
"the drink and its celebrity status. U.S. President Barack Obama was photographed by the Associated Press drinking a bushwacker at an Orange Beach, Alabama restaurant on July 15, 2010 while touring the areas affected by the BP ""Deepwater Horizon"" oil spill. Bushwacker (cocktail) The Bushwacker is a cocktail invented in 1975 at a bar called The Ship's Store/Sapphire Pub in Sapphire Village, Saint Thomas in the U.S. Virgin Islands. It was later enhanced and gained much notoriety at the Sandshaker Lounge in Pensacola Beach, Florida. Reference to the Virgin Island origins of the drink can be found on the Sandshaker's"
"then German ambassador visited the cantina and Don Carlos who had been experimenting with drinks offered her one. The cocktail consisted of equal parts of tequila, Mexican orange liqueur called Controy (A.K.A. Naranja in the United States), and lime, shaken and served over ice in a salt-rimmed glass. As she was the first to try the drink, Don Carlos decided to name it after her and the ""Margarita"" was born. There are also claims that the margarita was first mixed in Juárez, Chihuahua at Tommy's Place Bar on July 4, 1942 by Francisco ""Pancho"" Morales. Morales later left bartending in"
"wide variety of flavors made with various alcohol or liquors. Another way to create a frozen daiquiri (mostly fruit-flavored variants) is by using frozen limeade, providing the required texture, sweetness and sourness all at once. Variations on the frozen daiquiri include: Daiquiri Daiquiri (; ) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"", which also lists some variations. ""Daiquirí"" is also the name of a beach and"
"produced in the country where the drink is coming from. Stories exist for many alcoholic beverages including vodka, gin, tequila, bourbon, and liqueurs of all kinds. An example of a Signature drink being concocted with a particular liquor is rum and the Mojito. Historians suggest that the Mojito came about when slaves working in the fields in the late 19th century invented it, using guarapo, rum and lime juice. Although this story seems to be related to, or more likely, confused with the origin of the daiquiri, another popular Cuban drink. Another popular legend is that an English pirate concocted"
"Negroni The Negroni is an iconic Italian cocktail, made of one part gin, one part vermouth rosso (red, semi-sweet), and one part Campari, garnished with orange peel. It is considered an apéritif. While the drink's origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (formerly Caffè Giacosa), located on Via de' Tornabuoni and now called Caffè Roberto Cavalli. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender"
"and that it does bear a striking resemblance to the gin punches served at London clubs like the Garrick in the first half of the 19th century. Confusion over the cocktail's origins continued as American writer Charles Montgomery Skinner noted in 1898 that the Tom Collins had made its way to the ""American Bars"" in England, France, and Germany, where the American invention stimulated curiosity in Europe and served as a reflection of American art. As time passed, interest in the Tom Collins diminished and its origins became lost. Early on during the 1920s Prohibition in the United States, the"