"The first Hainanese settler was recorded as Lim Chong Jin, who arrived in Singapore in 1841. By 1881, the Hainanese had constituted about 10% of the local Chinese population numbering 8,319. The Hainanese worked mainly in service-related industries and operated provision shops, ship-candling and remittance services, hotels and coffee shops. It was in the ""food"" business that would bring them most regional fame. Ngiam Tong Boon, a Hainanese bartender working at Raffles Hotel concocted a gin tonic called ""The Singapore Sling"" in 1915. At Nos. 51—53 Middle Road (now demolished), Wong Yi Guan adapted a rice dish served with chicken,"
"Asian themes. Beach is credited for having created some of the most memorable exotic cocktails such as the Scorpion and the Zombie. Howard Hughes was a regular at the Hollywood Don the Beachcomber, as were Charlie Chaplin and Frank Sinatra. Victor ""Trader Vic"" Bergeron was a Beach contemporary and the founder of Trader Vic's restaurant chain. Both created a variety of ""Polynesian"" dishes, including crab Rangoon and rumaki. The Mai Tai is considered to be the quintessential tiki cocktail. A protracted feud between Beach and Bergeron erupted when both claimed to have invented the Mai Tai. Most tiki-themed establishments served"
"Mai Tai The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings. Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in Oakland, California. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic's and tastes quite different. The name was allegedly taken from ""maita'i"", the Tahitian word for ""good"" or ""excellence"", although the drink"
"served at the Governor's Residence Hotel and the historic Strand Hotel in Yangon, as well as the ""Road to Mandalay"", which is an Orient Express cruise boat on the Irrawaddy River. It is also served at the Los Angeles Athletic Club's 100-year-old Invention bar, and there is a cocktail lounge in New York City that adopted it as its name. Pegu Club (cocktail) The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and"
"the martini, however, the bijou disappeared after Prohibition. It was rediscovered by ""the King of Cocktails"" Dale DeGroff in the 1980s, when he stumbled upon the recipe in Johnson's book. While the original cocktail had equal parts of the three ingredients, DeGroff tripled the ratio of gin to vermouth and chartreuse to soften the taste profile. Eventually, his recipe became the standard. Bijou (cocktail) A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, ""the father of professional bartending"", who called it ""bijou"" because it combined the colors of three"
"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"
"Pegu Club (cocktail) The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river. The recipe appears in the ""Savoy Cocktail Book of 1930"" by Harry Craddock as ""The Pegu Club Cocktail,"" and the 1930 edition of ""Cocktails by ""Jimmy"" late of Ciro's London"" as ""Pegu Club."" However, it appears to be first listed in ""Barflies and Cocktails"" by"
"Bijou (cocktail) A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, ""the father of professional bartending"", who called it ""bijou"" because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 ""New and Improved Bartender Manual"" states ""mix well with a spoon and serve."" This recipe is also one of the oldest in the manual, dating back to the 1890s. The bijou was popular for several decades. Unlike the Manhattan and"
"also includes additional ingredients, for example egg white, sugar, or cream. The classic concoction is most commonly served in a Martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. It is disputed who originally invented the drink. There are at least two different opinions: first that it was devised by Harry MacElhone in 1919 at Ciro's Club in London. He originally used crème de menthe, but replaced it with gin at Harry's New York Bar in Paris in 1929. But The Savoy's Harry Craddock also"
"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 for ""cocktails"". A key ingredient differentiating 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"
"Cocktail bun The cocktail bun () is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong. The cocktail bun is said to have been created in the 1950s in Hong Kong, when the proprietors of a bakery resisted the wasteful disposal of unsold but perfectly edible buns. The solution was to incorporate these buns into a new product to be sold fresh. The day-old buns were ground up, with sugar and coconut added in, to create a tasty filling mixture; fresh bread dough was"
"Tom Collins The Tom Collins is a cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, the ""father of American mixology"", this drink is typically served in a Collins glass over ice. A ""Collins mix"" can be bought premixed at stores and enjoyed alone (like a soft drink) or with gin. In August 1891, British physician Sir Morell Mackenzie wrote an article in the influential 19th century magazine ""Fortnightly Review"" claiming that England was the originating country for the Tom Collins cocktail and a person named John Collins was its"
"such a popular cocktail in the 1950s–60s that many restaurants, particularly tiki-themed restaurants or bars, served them. The Mai Tai was also prominently featured in the Elvis Presley film ""Blue Hawaii"". Today, the Mai Tai is synonymous with Tiki culture both past and present. As of 2008, Trader Vic's Restaurant chain began to open small establishments called Mai Tai Bars that primarily serve cocktails and ""pupus"" (appetizers). Mai Tai The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings. Victor J. Bergeron claimed to have invented the Mai Tai in"
"their customers to two Zombies apiece. According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and ""Don's Mix"", a combination of cinnamon syrup and grapefruit juice. Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him. Beach's original recipes for the Zombie and other Tiki drinks have been published in ""Sippin' Safari"" by Jeff ""Beachbum"" Berry. Berry researched the origins of many Tiki cocktails, interviewing bartenders from Don"
"finished with a sprinkling of sesame seeds. Taiwanese version of the cocktail bun are slightly firmer than their Hong Kong counterparts, but maintain the same filling and sesame seed dusting. Cocktail bun The cocktail bun () is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong. The cocktail bun is said to have been created in the 1950s in Hong Kong, when the proprietors of a bakery resisted the wasteful disposal of unsold but perfectly edible buns. The solution was to incorporate these buns"
"According to the recipe in Harry MacElhone's book ""Harry's ABC of Mixing Cocktails,"" a French 75 is supposed to be served in a highball glass. The Highball glass, which the Tom Collins Cocktail is also served in, would support the theory of French 75 being a variation of the Tom Collins. French 75 (cocktail) French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a ""Soixante Quinze"" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the"
"The first edition of the guide included the first written recipes of such cocktails as the Brandy Daisy, Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch. The 1876 edition included the first written recipe for the Tom Collins, which appeared just after The Tom Collins Hoax of 1874. Thomas developed his signature drink, the Blue Blazer, at the El Dorado gambling saloon in San Francisco. The drink is made by lighting whiskey afire and passing it back and forth between two mixing glasses, creating an arc of flame. Thomas continued to develop new drinks throughout"
"A similar lime juice cocktail using rum instead of vodka or gin is the daiquiri. David A. Embury gave a gimlet recipe (called a Gin Sour) in ""The Fine Art of Mixing Drinks"" (3rd Ed., 1958), calling for an 8:2:1 gin/lime (or lemon) juice/simple syrup ratio plus garnish. Eric Felten essentially repeated this in his ""How's Your Drink"" column in ""The Wall Street Journal"" Weekend Edition of August 4, 2006: William L. Hamilton gave this recipe in his ""Shaken and Stirred"" column in ""The New York Times"" on September 15, 2002: A gimlet served at the Fifty Seven Fifty Seven"
"peel over the top. The recipe concluded, ""Shoot somebody evil."" Vesper (cocktail) The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The drink was invented and named by Ian Fleming in the 1953 James Bond novel ""Casino Royale"". Fleming continues with Bond telling the barman, after taking a long sip, ""Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better,"" and then adds in an aside, """"Mais n'enculons pas des mouches"""" (—a vulgar French expression meaning ""let's not split hairs"")."
"Vesper (cocktail) The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The drink was invented and named by Ian Fleming in the 1953 James Bond novel ""Casino Royale"". Fleming continues with Bond telling the barman, after taking a long sip, ""Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better,"" and then adds in an aside, """"Mais n'enculons pas des mouches"""" (—a vulgar French expression meaning ""let's not split hairs""). Bond in the next chapter, ""Pink Lights and Champagne"", names"
"Catering Industry Employee (CIE) journal: ""Juice of 1 lime, unsweetened pineapple juice, bitters, 1 ounce heavily bodied rum, 2 ounces of Gold Label rum, 1 ounce of White Label rum, 1 ounce of apricot-flavored brandy, 1 ounce of papaya juice"" 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"
"sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. The Manhattan is one of six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"". A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring"
"the cocktail can be found in William Schmidt's ""The Flowing Bowl"", published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, portion of whiskey and portion of vermouth. The same cocktail appears listed as a ""Tennessee Cocktail"" in ""Shake 'em Up!"" by V. Elliott and P. Strong, copyright 1930 (p. 39): ""Two parts of whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred vigorously."" On the small North Frisian island of Föhr, the Manhattan cocktail is a standard drink"
"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."
"showered a gentle rain on the roof and a myna bird that was trained to shout ""Give me a beer, stupid!"" The bar was located on the beach, lit by tiki torches outside which enhanced its primitive ambiance. The other archetypal bar is Trader Vic's, the first of which was created by Victor Bergeron in Oakland, California, in 1936. The quintessential tiki cocktail, the Mai Tai, was concocted at the original Trader Vic's in 1944. Bergeron expanded the business to eventually include branches all over the world, as well as marketing cocktail mixes and other products for retail sale. Members"
"gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a ""New Orleans fizz"", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink. The Roosevelt Hotel in New Orleans also popularized the drink, abetted by"
"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."
"and 2012 in Thailand. At the international foodbev.com Beverage Innovation Awards 2009, ""Yxaiio pheromones – the aphrodisiac drink"" was assigned 'highly commended' in the category 'Best labelling or decorative finish’. Yxaiio Yxaiio pheromones - the aphrodisiac drink ('Yxaiio' for short) is a drink from the Austrian company ""Yxaiio GmbH"". The drink is available in 196 ml aluminium bottles. According to the manufacturer’s specifications, Yxaiio’s purportedly effective substance is the aroma, which contains the scent of pheromones. The product was launched in the Spanish market in 2008. In the same year, a 4-month series of events (""Yxaiio night"") at the El"
"This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the ""pūpū"" (hors-d'oeuvre) served at the beginning of luaus. This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the ""pūpū"" platter and the drink named the ""Zombie"" for his Hollywood restaurant. At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first ""pūpū"" platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods. Eventually Trader Vic would create the Mai Tai in"
"Sombai Sombai Cambodian Liqueur (Sombai) is a local beverage produced in Siem Reap. This liqueur was created by a Mauritian lady installed in Cambodia in 2012. It has become the iconic beverage of Siem Reap, and for some also of Cambodia. Indeed, this beverage takes inspiration from the Sraa Tram (or soaked wine) that Cambodians drink traditionally. Some leading establishments in Siem Reap use this liqueur to cook, prepare cocktails or accompany a whole meal in order to give a local touch, such as Chef Pola Siv at Mie Café or the Park Hyatt. There are 8 different flavours which"
"provide for at least two parts gin to one part of the lime and other non-alcoholic elements (see recipes below). The derivation of the name of cocktail is contested. It may be named after the tool for drilling small holes (alluding to its 'piercing' effect on the drinker) or after Surgeon Admiral Sir Thomas Gimlette KCB (1857–1943), who is said to have first added lime cordial to the daily gin tot of the men of the Royal Navy to help combat the ravages of scurvy on long voyages. A variant of the cocktail, the vodka gimlet, replaces gin with vodka."
"in 2016 rates, this is approximately US$1,796) in 2016. The current world record is held by Joel Heffernan's drink, the Winston, which was served on 7 February 2013 at Club 23, Melbourne, Australia. His cocktail in 2013 was US$12,916. Field was also the impetus for the now global bartender tweezers, originally using surgeons' tweezers in 1994. Field was rather embarrassed at the time but carried on using them in cocktail contests and behind the Hemingway bar, going on to patent a style of cocktail tweezers in France. In 1983 at the Martini World Championships, Field won a silver medal for"
"Jim Collins is featured in the ""Steward and Barkeeper's Manual"" of 1869: <poem> Teaspoonful of powdered sugar The juice of half a lemon A wine glass of Old Tom Gin A bottle of plain soda Shake up, or stir up with ice. Add a slice of lemon peel to finish. </poem> Drinks historian David Wondrich has speculated that the original recipe that was introduced to New York in the 1850s would have been very similar to the gin punches that are known to have been served at fashionable London clubs such as the Garrick during the first half of the"