Search results
Results from the WOW.Com Content Network
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 toe was preserved in alcohol and forgotten until its rediscovery by Captain Dick Stevenson in 1973 who devised a Sourtoe Cocktail Club whose members had imbibed a cocktail containing the toe. The toe was used in the 'Sourtoe cocktail' at the Downtown Hotel in Dawson City, Yukon. [93] At some point, the original toe was replaced.
The classic pisco sour recipe contains pisco brandy (usually an un-aged grape brandy from Perú), fresh lime juice, fresh lemon juice, simple syrup, egg white, and bitters. [3]
Managers at the Downtown Hotel bar are livid after they claim their iconic severed human toe was ripped from beneath their feet.
Although many cocktails have liquid histories, the daiquiri’s background is more concrete. American engineer Jennings Cox signed an 1896 recipe card that proves its origins. Cox created the ...
Berton House was the childhood home of popular-history writer Berton. The program is now administered by the Writers' Trust of Canada. Berton narrated the 1957 film City of Gold which describes the excitement of Dawson City during the gold rush. He also wrote the book Klondike, an historical account of the gold rush to the Klondike in 1896–1899.
Cocktail historian David Wondrich speculates that "cocktail" is a reference to gingering, a practice for perking up an old horse by means of a ginger suppository so that the animal would "cock its tail up and be frisky", [14] hence by extension a stimulating drink, like pick-me-up. This agrees with usage in early citations (1798: "'cock-tail ...
A Martinez, newly popular in the early years of the cocktail renaissance [1]. The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. [2]