Search results
Results from the WOW.Com Content Network
The term "cocktail" is believed to have a variety of origins, with theories ranging from it being a term used to describe a horse with a docked tail, to it coming from the French word "coquetier ...
A Tom Collins, served in a glass of the same name. There is a lack of clarity on the origins of cocktails. [23] Traditionally cocktails were a mixture of spirits, sugar, water, and bitters. [5] By the 1860s, however, a cocktail frequently included a liqueur. [6] [5]
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 cocktail is named after the bright yellow, fragrant flowers of the mimosa Acacia dealbata. [4] The origin of the cocktail is unclear, and was originally called a "champagne orange". [ 5 ] Some credit the Paris Ritz 's bartender and cocktail writer Frank Meier for making the mimosa cocktail; however, Meier's 1934 book on mixing drinks, which ...
Half a jigger of French vermouth; Stir until thoroughly chilled and strain into a stem cocktail glass, squeeze a piece of lemon peel over the top and serve with an olive. The first dry martini is sometimes linked to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912. [15]
The Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. It was originally made with Bourgogne Aligoté , [ 1 ] a white wine of Burgundy , but today various white wines are used throughout France, according to the ...
However, Simon Difford, in his book Encyclopedia of Cocktails, notes Harry Craddock's ratio of 2:1:1 in The Savoy Cocktail Book, and then suggests a middle ground between Craddock's recipe and the "French school" equal parts recipe of 3:2:2, calling Embury's daiquiri formula "overly dry" for a sidecar. [5]
A recipe for a tequila-based cocktail first appeared in the 1930 book My New Cocktail Book by G. F. Steele. Without noting a specific recipe or inventor, a drink called the Tequila Daisy was mentioned in the Syracuse Herald as early as 1936. Margarita is Spanish for Daisy, which is a nickname for Margaret. [18]