"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"
"Manhattan (cocktail) A Manhattan is a cocktail made with whiskey, sweet vermouth and bitters. While rye is the traditional whiskey of choice, other commonly used whiskeys include Canadian whisky, bourbon, blended whiskey and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished with a Maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass. The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's"
"to the cocktail for additional sweetness and color. Originally, bitters were considered an integral part of any cocktail, as the ingredient that differentiated a cocktail from a sling. Over time, those definitions of ""cocktail"" and ""sling"" have become archaic, as ""sling"" has fallen out of general use (other than in certain drink names), and ""cocktail"" can mean any drink that resembles a martini, or simply any mixed drink. The following are other variations on the classic Manhattan: Manhattan (cocktail) A Manhattan is a cocktail made with whiskey, sweet vermouth and bitters. While rye is the traditional whiskey of choice, other"
"to the name of the club where it originated—""the ""Manhattan"" cocktail"". However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. However, there are prior references to various similar cocktail recipes called ""Manhattan"" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. The original ""Manhattan cocktail"" was a mix of ""American Whiskey, Italian Vermouth and Angostura bitters"". During Prohibition (1920–1933) Canadian whisky was primarily used because it was available. An early record of"
"found a new use for vermouth. Bartenders found that it was an ideal mixer for many cocktails, including the Martini (beginning in the 1860s) and the Manhattan (beginning around 1874). In addition, the popular Vermouth cocktail, first appearing in 1869, consisted of chilled vermouth and a twist of lemon peel with the occasional addition of small amounts of bitters or maraschino. The popularity of vermouth-heavy cocktails in America, often using twice as much vermouth as gin or whiskey, continued through the 1880s and 1890s. Although the amount of vermouth used in cocktail recipes had somewhat declined, it has recently been"
"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"
"natural produce of the vine as it is possible for a fortified wine to get."" Vermouth is a common cocktail ingredient, particularly in Martinis and Manhattans. When drinking vermouth by itself, it is normally an apéritif. Vermouth is used as an ingredient in many different cocktails, as people found it ideal for lowering the alcohol content of cocktails with strong spirits as their base, for providing a pleasant herbal flavor and aroma, and for accentuating the flavors in the base liquor. As previously stated, vermouth is an ingredient in the martini, one of the most popular and well-known cocktails. At"
"and dry versions). Rob Roy (cocktail) The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of ""Rob Roy"", an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky. Like the"
"Martini (cocktail) The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini ""the only American invention as perfect as the sonnet"" and E. B. White called it ""the elixir of quietude"". By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic"
"Rob Roy (cocktail) The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of ""Rob Roy"", an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky. Like the Manhattan, the Rob"
"little champagne, and powdered sugar to taste."" Sam Meyer of Cocktailians.com puts the quantities at The drink is prepared by stirring sugar and bitters, adding whiskey and liqueur, then pineapple. These are shaken with crushed ice, the mix is strained into a cocktail glass, and then one adds the champagne. Some recipes use cognac or brandy instead of rye whiskey, Bénédictine or other liqueur in lieu of Maraschino, and orange in the place of pineapple. The methods of preparation also vary. Sam Meyer praises the cocktail saying that it's ""a marvelous drink with the spicy rye ... and the sweet"
"Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink may be garnished with an olive, a ""twist"" (a strip of lemon peel squeezed or twisted), capers, or cocktail onions (with the onion garnish specifically yielding a vodka Gibson). The vodka"
"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"
"or lime), Worcestershire sauce, celery seed, horseradish, clam juice or olive brine, brown sugar or molasses, and/or bitters. Some or all of these ingredients can come pre-mixed with the tomato juice as a single ""Bloody Mary mix"" to which the vodka is added, or the drink may be hand-constructed by the bartender from raw ingredients according to the patron's preference. A common garnish is a celery stalk when served in a tall glass; other common garnishes include olives, , a dill pickle spear, lemon wedges, dried sausage, and/or shrimp (as the taste of the drink is often reminiscent of shrimp"
"is: Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry. Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. Embury also states that sherry is a nice substitute for vermouth. In an old-fashioned glass, add bitters to simple syrup and stir. Add"
"cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle. 'White Unsweetened Centerbe' is an ingredient in the forgotten (presumably French) Coup de Foudre ['Love Struck'] cocktail, included in the United Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. 'Unsweetened' suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet"
"Mitch Morgan A Mitch Morgan is a cocktail that consists of a shot of bourbon whiskey served with a piece of fried bacon as a cocktail garnish and served in a glass coated on the inside with a thin veneer of bacon grease. The Mitch Morgan is a popular beverage at the Oak the New Fat Alley Barbecue in Telluride, Colorado, where the drink originated. The Mitch Morgan is named after its creator. The drink served as the inspiration for J&D's Down Home Enterprises' popular product Bacon Salt. On October 28, 2008, Mitch Morgan shots were served at a charity"
"cocktail, generally using the same ingredients and garnish as a Bloody Mary (according to local custom), but with the spirits replaced by additional tomato juice or prepared mix. Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there"
"Vermouth Vermouth (, ) is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices). The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob"
"shots with friends at the Jewish wedding of a childhood friend in New York, some of whom maintained a Kosher diet, which prohibits the consumption of pork products. The Esch brothers discussed the universal appeal of bacon and determined the world needed a bacon-flavored seasoning salt that could capture the deliciousness of bacon without the dietary issues, resulting in the development of Bacon Salt. Mitch Morgan A Mitch Morgan is a cocktail that consists of a shot of bourbon whiskey served with a piece of fried bacon as a cocktail garnish and served in a glass coated on the inside"
"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 New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. The drink with its current name and recipe developed over the 1920s, though similar drinks date to"
"invented a few years earlier in London, which has twice as much champagne as orange juice. The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau). The Soleil is made with pineapple juice. The Megmosa is a similar type of cocktail, composed of equal parts champagne and grapefruit juice. Mimosa (cocktail) A mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, by the pint, or as part of first class"
"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"
"about 1 ounce of whiskey and stir again. Add two cubes of cracked, but not crushed, ice and top off with the rest of the whiskey. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. From the 1958 edition: The book gained immediate popularity and quickly became one of the most referenced and cited cocktail books. The book was highly influential on generations of cocktail enthusiasts and professionals, including many who were responsible for"
"or press. Another though considerably more recent brandy-based cocktail is the Wisconsin Badger, derived from a mix of brandy, cranberry juice, and cherry schnapps—all very Wisconsin-inspired ingredients. Pewaukee, Wisconsin is also home to the alcoholic beverage Rumchata, described as an ""horchata"" recipe containing the primary ingredients of rum and Wisconsin cream. Cooking with alcohol is also quite standard across the state. Wisconsinites commonly boil or braise their sausages (especially bratwursts) in several types of beer (most often a pilsner) with butter and onions, and ""Beer batter"" fish, typically walleye or perch, as well as cheese curds and onion rings are"
"Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name. It has many variants, most notably the Red Snapper, the"
"martini has become a common and popular cocktail. Some purists maintain that, while it is a perfectly fine drink, it is not a true martini, which is traditionally made with gin. Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink"
"sugar cube and several dashes of bitters be added to the glass prior to the main ingredients. The cocktail is milky in appearance on account of the spontaneous emulsification of the absinthe (or substitute), and bubbly, which it takes from the Champagne. After the first sip, however, it becomes significantly less bubbly. Harold McGee, dining and wine writer for ""The New York Times"", said that it ""seemed a waste of effervescence"" (though substituting Pernod for the absinthe). Death in the Afternoon (cocktail) Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of"
"cocktail was created for President Harry S Truman. The cocktail commemorates Truman's homestate of Missouri and the donkey mascot of the Democratic Party (a mule is a hybrid of a donkey and a horse). Created in 1969 to mark the first moon landing. The cocktail was the first drink the American astronauts had when they returned to Earth. A letter of thanks was later sent from Neil Armstrong to Joe Gilmore. Created to mark Julie Andrews’ first night in the musical My Fair Lady. Created in 1969 to mark American President Richard Nixon's visit to Britain. The cocktail was mixed"
"1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) 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 to the name of the club where it originated—""the ""Manhattan"" cocktail"". The exterior of the club was featured in an 1891 painting by Childe Hassam when it was at the Stewart Mansion. On June 26, 1906, Stanford White was shot to death by Harry K. Thaw, the eccentric millionaire, after leaving the"
"the Old Fashioned cocktail recipes from the cocktail recipes of the late 19th Century are mainly preparation method, the use of sugar and water in lieu of simple or gomme syrup, and the absence of additional liqueurs. These Old Fashioned cocktail recipes are literally for cocktails done the old-fashioned way. A book by David Embury published in 1948 provides a slight variation, specifying 12 parts American whiskey, 1 part simple syrup, 1-3 dashes Angostura bitters, a twist of lemon peel over the top, and serve garnished with the lemon peel. Two additional recipes from the 1900s vary in the precise"
"New Englander (cocktail) The New Englander is a cocktail made from two to three parts Moxie to one part gin. The name derives from Moxie's regional popularity in parts of New England. Some people also detect a slight resemblance in taste to Necco wafers, another regional product. 1 part Gordon's Gin 2-3 parts Moxie a large slice of lime a dash of Worcestershire sauce The Worcestershire sauce cuts the drink's sweetness. While some prefer to leave it out, purists argue that a New Englander is incomplete without it. However, in Western Massachusetts, it is frequently left out - this version"
"also used in many other alcoholic cocktails such as long vodka, consisting of vodka, Angostura bitters, and lemonade. In the United States, it is best known for its use in whiskey cocktails: the Old Fashioned, made with whiskey, bitters, sugar, and water, and the Manhattan, made usually with rye whiskey and sweet vermouth. In a Pisco Sour a few drops are sprinkled on top of the foam, both for aroma and decoration. In a Champagne Cocktail a few drops of bitters are added to a sugar cube. In Hong Kong, Angostura bitters are included in the local Gunner cocktail. Though"