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Drinking HistoryFifteen Turning Points in the Making of American Beverages$
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Andrew Smith

Print publication date: 2014

Print ISBN-13: 9780231151177

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231151177.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 26 September 2021

The Most Delightful and Insinuating Potations

The Most Delightful and Insinuating Potations

Chapter:
(p.125) 8 The Most Delightful and Insinuating Potations
Source:
Drinking History
Author(s):

Andrew F. Smith

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231151177.003.0008

This chapter describes the history of cocktails in America. From the earliest colonial days, Americans enjoyed combining other ingredients with their alcoholic beverages. Many mixtures were based on European—particularly English—traditions. The word “cock-tail,” describing a drink, first appeared in print in 1803. Many tales have been offered as to how the cocktail acquired its name but the only common thread among them was that it was an American invention. As bars became popular, a new profession emerged: the bartender. In 1862, Jerry Thomas, New York’s Metropolitan Hotel’s most prominent bartender, assembled a collection that was published as The Bar-Tender’s Guide; or How to Mix Drinks. The book would be reprinted many times under various names, with revisions and amplifications. Its recipes became the national standard for mixed drinks served in American saloons, hotel bars, restaurants, and homes. This was only the first in a long line of American cocktail manuals, and American cocktails would soon dominate the mixed drink world.

Keywords:   America cocktails, cocktail manuals, mixed drinks, alcoholic beverages, The Bar-Tender’s Guide, Jerry Thomas, bartenders

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