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The hotel has gained notoriety for its Sourtoe cocktail. The Sourtoe cocktail began during Prohibition with a case of frostbite. In the 1920s, two outlaw brothers, Louie and Otto, were caught in a blizzard. Louie soaked his foot, and when the brothers got back to their cabin, Louie's foot was frostbitten with his right toe becoming gangrenous.
The Downtown Hotel at Second Avenue and Queen Street has garnered media attention for its unusual Sourtoe Cocktail, which features a real mummified human toe. [47] [48] [49] The hotel and the toe received increased attention in June 2017 after the toe was stolen; it was soon returned to the hotel by mail along with a written apology. [50]
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870. [2] [3]In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872, using Limón de Pica for the citrus.
The first definition of a cocktail as an alcoholic beverage appeared three years later in The Balance and Columbian Repository (Hudson, New York) May 13, 1806. [4] Traditionally, cocktail ingredients included spirits, sugar, water and bitters; [5] however, this definition evolved throughout the 1800s to include the addition of a liqueur. [6] [5]
The cocktail was introduced to the public in 1974, devised by the importer of Amaretto di Saronno as a simple mix of two parts amaretto liqueur to one part lemon juice. It became a popular cocktail in the 1980s; most bartenders at the time substituted commercial sour mix for the lemon juice. The drink was popular as a one-dimensional easy ...
Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp. Seafood with spiced, cold sauces was a well-established part of the 20th century culinary repertoire. While cocktail sauce is most associated with the prawn cocktail, it can be served with any shellfish.
Cocktail connoisseurs consider the pisco sour a South American classic. [A] Chile and Peru both claim the pisco sour as their national drink, and each asserts ownership of the cocktail's base liquor—pisco; [B] consequently, the pisco sour has become a significant and oft-debated topic of Latin American popular culture. Media sources and ...
In the English-speaking parts of Canada, the term "pop" is prevalent, but "soft drink" is the most common English term used in Montreal. [11] In the United Kingdom and Ireland, the term "fizzy drink" is common. "Pop" and "fizzy pop" are used in Northern England, South Wales, and the Midlands [12] while "mineral" [7] is used in Ireland.