Stories
stories · showing 451–500 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| d5f761e63617a501 | RIGHT QUALITY — LARGEST QUANTITY | The author cites the Anglo-American bar motto: give good and serve well (donner bon et bien servir) as the infallible principle behind every serious bar. | 1925 | — | 1925 L'Art du Shaker | d1174bce70736cf9b48db53d366bb6279522d3c43edf50bff4f886b29ff14c91 | draft | 6/6/2026, 1:05:48 PM | 6/6/2026, 1:05:48 PM |
| fd68f857739995f0 | Robinson Special — The Creeper | George Baxter of Plainfield's First National Bank shared a potent applejack-gin-lime-maple cocktail. Two drinks make its creeping effect apparent; three or four reveal the name's full significance. | 1934 | — | A. P. Robinson note | b0e1cd623548c8bd30a2284075cfe936a6afaa92621c437d15e3a16dde8ed576 | draft | 6/7/2026, 1:07:36 AM | 6/7/2026, 1:07:36 AM |
| 8d3dbad6bedb91b8 | Rock and Rye as Cold Remedy | Rock and Rye with best rye whiskey and rock candy syrup is recommended as excellent remedy for colds and sore throat; may add lemon juice. | — | — | 1933 When good fellows get together | f593c0440d189ee22065b4c4e5beb5d086799028cc71e69e86a3c9b642581ab9 | draft | 6/6/2026, 1:31:40 PM | 6/6/2026, 1:31:40 PM |
| ec0b903fe55d2d8e | Rock and Rye as cold remedy | Rock and Rye, rye whiskey stirred with rock candy syrup, is described as often prescribed for a cold. | — | — | 1934 The Mixer of Beverages | 00927c92a07827ac464d4e573482b5aed06346aeb95995a19c3f9a0296aafbbf | draft | 6/7/2026, 1:07:32 AM | 6/7/2026, 1:07:32 AM |
| f9d5b1990b736e44 | Roman caupona and the Mixtarius shaker | Virgil's Copa describes the Roman caupona (bar) where the mixtarius shaker served the same purpose as the modern cocktail shaker; Horace and Cicero attest to spiced wines and aperitifs in Latium. | 1938 | ancient Rome | 1938 Cocktails by Jean Lupoiu | 2503786cdf97879de4b216bd8928c54734d55b92e8b29ed22842d1d374e20b28 | draft | 6/7/2026, 1:09:46 AM | 6/7/2026, 1:09:46 AM |
| 2e61f9cee4ba0358 | Roman Punch Antiquity | Johnson describes Roman Punch as one of the oldest drinks known, combining raspberry syrup, lemon, curaçao, brandy, and Jamaica rum. | 1888 | — | Harry Johnson's Bartenders' Manual (1888) | 44735a6de03f13611c3e9c1c150a2d1848fb4188c5c9fb3cbef601c17cb795b6 | draft | 6/7/2026, 1:09:56 AM | 6/7/2026, 1:09:56 AM |
| 96d307e87ada34b9 | Ron Daiquiri Exhibition Room | Compania Ron Daiquiri S.A. invited tourists visiting Havana to their Exhibition Room at the corner of O'Reilly and Aguacate Streets to sample different brands of rum and learn how the Daiquiri cocktail is made. | 1948 | — | Ron Daiquirí Coctelera Cocktail Book (1948) | edd94ad9f1aa5699deb2a3d71b5223c50d30e15eadba650fad665c45e36a3ae7 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| 75b8fbd05aa92793 | Rose Cocktail Invented at the Chatham Bar | The Rose cocktail, famous in Paris, was invented by Johnny Mitta of the Chatham Bar. Recipe: raspberry syrup, one-third Kirsch, two-thirds French Vermouth, stirred and served with Maraschino cherry. | — | Paris cocktail culture | The Artistry of Mixing Drinks | 0c90ee570011d21df6ffbef872890c25f9315214c5ed5935468af945ad4dd1f5 | draft | 6/7/2026, 1:12:08 AM | 6/7/2026, 1:12:08 AM |
| 64caad38593612bf | Royal Cocktail at the Opening of the Ritz Bar | Frank Meier originated the Royal cocktail upon the opening of the Ritz Bar in Paris, combining Angostura bitters, sugar, ice, lemon peel and Ackerman-Laurance dry Royal sparkling Saumur wine. | 1936 | Interwar Paris | The Artistry of Mixing Drinks | 0c90ee570011d21df6ffbef872890c25f9315214c5ed5935468af945ad4dd1f5 | draft | 6/7/2026, 1:12:08 AM | 6/7/2026, 1:12:08 AM |
| f85bf4154420960d | Royal Wedding Cocktail at Thanksgiving 1934 | The Royal Wedding was christened at the Martinique bar on Thanksgiving 1934, coinciding with the royal reception for Princess Marina of Greece's marriage to Prince George, Duke of Kent. The drink was created at royal command by the chief bartender of the Hotel Savoy in London. | 1934 | — | 1938 Mixed Drinks by Hotel Martinique Broadway | 1b664d7579e4eb108f7cf18401afdf9e1a660a086396ef84d8bf182198a8ed5e | draft | 6/7/2026, 1:09:56 AM | 6/7/2026, 1:09:56 AM |
| 28cd4890b42936a5 | Rules for Conducting the American Public Bar | Seventeen rules cover bar cleanliness, stock rotation, beer temperature, champagne service with shaved ice and rock salt, and weekly beer pipe washing with salted hot water. | 1933 | — | 1933 When good fellows get together | f593c0440d189ee22065b4c4e5beb5d086799028cc71e69e86a3c9b642581ab9 | draft | 6/6/2026, 1:31:40 PM | 6/6/2026, 1:31:40 PM |
| 619b869bf527f620 | Rum and the Revolutionary War | Yankee molasses imports for rum distilling indirectly helped cause the Revolutionary War through taxation disputes; rum was British Navy grog and pirate firewater. | 1948 | colonial | — | f3e56848432f363eb9a341d77dd38fa5b4165d42f97976bab463a3f22a25bf1c | draft | 6/7/2026, 12:29:47 AM | 6/7/2026, 12:29:47 AM |
| 89a93cbd1223a38f | Rum Swizzle of Demerara | The Rum Swizzle originated in Demerara, British Guiana; it should never be sipped but quaffed immediately. | 1933 | — | 1933 Cocktails Their Kicks and Side-Kicks | f91801c35ea80a493736ebae97718f4d753bbb5fcbd37aca445164cdc8283d18 | draft | 6/6/2026, 1:12:22 PM | 6/6/2026, 1:12:22 PM |
| 579038616446d184 | Rum Tum Tiddy — cheese-tomato spread | Fannie Merritt Farmer's Boston Cooking-School Cook Book (1942) publishes Rum Tum Tiddy: sharp cheese melted into condensed tomato soup with mustard and egg, served hot on crackers. John Mariani notes it is also called 'rinkum-dity'; the color may evoke rum though no spirits appear in the recipe. | 1942 | World War II home cooking | Boston Cooking-School Cook Book, 7th edition (1942) | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:34 AM | 6/7/2026, 1:09:34 AM |
| c645b0a36a0fbd20 | San Francisco's Spoon-Stirred Purist | Whitaker recalls a famous San Francisco cocktail connoisseur who scorned ice and shaking, instead measuring cold ingredients with reverent ceremony and mixing slowly with a long-handled spoon—a separate career in patience. | 1933 | pre-Prohibition San Francisco | Bacchus Behave! Chapter III | f00789d32e154553d4f7763ed9116097749420b7793ff5991d37af1c9d40fa44 | draft | 6/7/2026, 1:10:19 AM | 6/7/2026, 1:10:19 AM |
| 6fbdd92f949a0279 | Sandeman wine house heritage | Sandeman Port, Sherry, and Madeira are backed by an English house famous since 1790, with the firm inspecting every step from grape to bottle. | 1790 | — | 1934 The Masterly Touch | 567aba67e2af1d3f6735762cc9bc9424499b88f5d792331f78f52b1b4fac7cc2 | draft | 6/7/2026, 1:07:29 AM | 6/7/2026, 1:07:29 AM |
| e5b08751b683f94a | Sazerac Civil War substitution | After the American Civil War, rye whiskey substituted for cognac in the Sazerac as cognac became hard to obtain. | — | — | Cocktail-list-ufficiale-Iba-2020.md | 634fbcb61e0d9e5b7035ab35ff4cf8f91676b17b2dbe42c7c4c06ca7ca5a8578 | draft | 6/7/2026, 12:40:21 AM | 6/7/2026, 12:40:21 AM |
| 6a2e33f03abd3203 | Schenley Mark of Merit | The House of Schenley positioned its brands as standards for integrity and excellence, urging readers to use quality Schenley liquor for every mixed drink and to look for the Schenley Mark of Merit on the bottle. The company operated from the Empire State Building in New York. | 1938 | — | 1938 The Merry Mixer from the House of Schenley | 83f930a223d00ec77e1ccde4170e9dc0b46247cb6a0f54999a905b22c327746c | draft | 6/7/2026, 1:09:41 AM | 6/7/2026, 1:09:41 AM |
| c4b10b01a61b3b40 | Scoff-law Cocktail invention | After Boston coined scoff-law for prohibition dodgers, Jock at Harry's New York Bar invented the Scoff-law Cocktail, popular among American prohibition dodgers in Paris. | 1924 | Prohibition | — | adc67226c159f2d810167c36f884a3993f7dc86169b5de1c5e308983bef24446 | draft | 6/6/2026, 12:54:59 PM | 6/6/2026, 12:54:59 PM |
| 234a322a17238fe1 | Secret monastic cordials | The book notes that Benedictine was prepared from a secret formula by Benedictine monks at Fecamp, France, while Chartreuse was prepared by Carthusian monks—originally at La Grande Chartreuse in the French Alps, later at Tarragona, Spain—with both recipes guarded as secrets. | — | — | 1936 Cocktails Drinks and Snacks | c9f8f5dddbb118a64bbe0b9a75f21d3b607f2270e4905b3f55e9ed15f736e00e | draft | 6/7/2026, 1:09:45 AM | 6/7/2026, 1:09:45 AM |
| 9893d9a029aa05f7 | Semblanza de un Bar Americano | Chicote paints a day in an American bar from 9am opening through midnight close: martini at 1pm, full house at 8:30pm, silence at 10pm. | 1947 | postwar | 1947 Cocktails Mundiales | 4e675be31ddcdf0a0eba3dcd1eacbb93896ff5d3eb6c9ee1d59843db6bd5fe29 | draft | 6/7/2026, 12:27:37 AM | 6/7/2026, 12:27:37 AM |
| 136b47f5ee178bdc | Shake 'Em Up and the Volstead Era | Published in 1930, the book frames cocktail formulas around non-alcoholic gin, Scotch, rye, corn, and applejack while pairing each drink with canapes for the American hostess in the twelfth year of Volstead. | 1930 | Prohibition | — | de48c028eacd4dec20cfed493043b329af280b4f0c8f42a4168cf0686f58f850 | draft | 6/6/2026, 12:50:44 PM | 6/6/2026, 12:50:44 PM |
| 4f25272e1a695dea | Shakespeare to cocktails preface | Sir Seymour Hicks argues cocktails are the modern aperitif Shakespeare's banquets implied. | 1925 | — | — | 4659d5e8c3759fc063b4e1ae26dde96bb0c0990221291891dc3a2e7c6843f8bb | draft | 6/6/2026, 12:42:55 PM | 6/6/2026, 12:42:55 PM |
| 1577b3cbb93762df | Shandy Gaff English origins | Shandy Gaff had its origin in England, where it is made with Bass Ale and ginger ale half and half; the American version uses ale and Irish ginger ale. | — | — | 1934 The Mixer of Beverages | 00927c92a07827ac464d4e573482b5aed06346aeb95995a19c3f9a0296aafbbf | draft | 6/7/2026, 1:07:31 AM | 6/7/2026, 1:07:31 AM |
| 559c1ae430035c4e | Sherry Cobbler and contaminated pond ice | On first introduction at Oxford, Sherry Cobbler ice came from confectioners and fishmongers using stagnant ponds and ditches, causing undergraduates to imbibe filthy impurities. Pure fruit ices later substituted; drinking through a straw reportedly produced vertigo. | 1847 | Victorian Oxford | Oxford Night Caps (1847) | d3a52f96331631b36bf8c04710e7785294dd3d1c17071171cfbe28fded862990 | draft | 6/7/2026, 1:12:20 AM | 6/7/2026, 1:12:20 AM |
| d17a3d8216b4447b | Sherry Cobbler and the filthy pond ice scandal | On first introduction at Oxford, ice from Confectioners and Fishmongers came from stagnant ponds and noisome ditches, causing undergraduates to imbibe filthy impurities. Pure fruit ices were later substituted. Drinking through a straw has produced vertigo in more than one instance. | 1871 | Victorian Oxford | Oxford Night Caps (1871) | 958d2ce65fcc3e57614d7d1a00deb395691b290ac3f973362b37c4c475ca06a6 | draft | 6/7/2026, 1:12:24 AM | 6/7/2026, 1:12:24 AM |
| ee91bff3dee904b5 | Sherry trademark victory in London 1925 | Sherry Shippers' Association sued Pipers Ltd for labeling non-Jerez wine as Sherry; the court ruled Sherry is geographic, not generic, fining the defendants. | 1925 | interwar legal | González Gordón via Sanfeliu 1949 | 579cb362d32aab59708f9eb97318840ab39cb2d73ccd7dd3961b0baba6e2e395 | draft | 6/7/2026, 1:10:26 AM | 6/7/2026, 1:10:26 AM |
| 3b6f1f76a703d634 | Simplex Textured Reproductions Cocktail Booklet | Copyright 1934 by Simplex Textured Reproductions, Inc. of New York, this pocket recipe collection pairs dozens of classic American cocktails and punches with literary toasts and verses, emphasizing quality ingredients and accurate proportions for easily assimilated beverages. | 1934 | 1930s American cocktail culture | 1934 What Goes With What | 99f9659951b2b70d53257986bf5a7b53ea5745ea255b2bdf657d77c6d065ff05 | draft | 6/7/2026, 1:07:36 AM | 6/7/2026, 1:07:36 AM |
| 7ba391a0173d37fe | Sloppy Joe and the Daiquiri | Sloppy Joe, who originated the Daiquiri Cocktail, is humorously said to deserve the whole island of Cuba as his reward. | 1916 | — | — | 4edbc84fb98cb1dab91b4184e4f959ce810452a1123608b8b533af2b5118bf9c | draft | 6/6/2026, 12:33:44 PM | 6/6/2026, 12:33:44 PM |
| e398cf12cbe01054 | Sloppy Joe's Path to Havana | José Abeal came from Spain to Cuba in 1904, worked as a bartender in Havana, then spent six years in New Orleans and six in Miami before returning to Havana in 1918 and opening his own business. | 1904 | — | 1938 Sloppy Joe's Bar | b6a230b4463bf29e4f45b39a0e3d3dc4f16bf47be6d705776769f66fdb0cb338 | draft | 6/7/2026, 12:26:52 AM | 6/7/2026, 12:26:52 AM |
| a8a692e768eea1bd | Sloppy Joe's Rum Heritage | Sloppy Joe's Ron is produced at Santiago de Cuba distilleries from select Cuban sugar cane. The bar advertises that its house rum conforms to medical and analytical standards of purity, distilled under supervision dating to Albuerme 1896. | 1939 | Pre-revolutionary Cuba | Sloppy Joe's Bar (1939) | 8dd7e2f258cb39968a637b5df82c4b848878f97bc55389d8942844d5961d3c29 | draft | 6/7/2026, 1:12:19 AM | 6/7/2026, 1:12:19 AM |
| 30d7fd5a850010b6 | Sloppy Joe's rum manufacturing | Sloppy Joe's rum is manufactured from Cuban sugar cane and guaranteed to meet medical and chemical standards of purity. The manual urges patrons to use Sloppy Joe's white-label rum for every cocktail. | 1940 | — | 1940 Sloppy Joe's Cocktail Manual | eb493c1dbe95eaae72ecda75b6810b54e61f4d1b55ae9bd6b37eea702c1a4b4d | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:09:47 AM |
| 09f7e2c52e67336b | Smoked cocktails rise from New York | Smoked cocktails began in New York City as mixologists sought new sensory trends beyond flowers and herbs, spreading globally as patrons requested campfire-like flavors in classic drinks such as the Old Fashioned with mezcal. | 2022 | contemporary bar culture | Smoked Mixology by Headley Sullivan | a0bdb9ff2c0a171f2b26007737b771f53972a0506e388fc3291afe986d9c26b4 | draft | 6/7/2026, 1:09:55 AM | 6/7/2026, 1:09:55 AM |
| 5554e9fb45ec8377 | So Red the Nose literary cocktail anthology | First shaker of literary cocktails by 30 leading authors, each drink named after the contributor's book. | 1935 | — | So Red the Nose | 1a0d6c1e2323463f7a9f8cec50bb2582a2494a63dea414ff1811c366fe9bb258 | draft | 6/7/2026, 12:31:46 AM | 6/7/2026, 12:31:46 AM |
| 1cff584cd5c98062 | Solera en los vinos de Jerez | Explica el sistema de criaderas y solera donde los toneles madre se alimentan con vinos más jóvenes sin vaciarse completamente. | — | — | — | 785d4d5881a955207a2755777ab6b794b51cea99e6c2404ae68f721e5d2fe83b | draft | 6/7/2026, 12:37:02 AM | 6/7/2026, 12:37:02 AM |
| 9205e102e97fb58f | Something More Practical | Calvert pamphlet offers cocktails mixable from whiskey, gin, vermouth, bitters, and grenadine already in the home. | 1935 | — | Cocktails Recommended by Calvert | 883b231a32d878843093f30d496f325adb3949cf2b0619dca8abb1505efc5fd4 | draft | 6/7/2026, 12:31:05 AM | 6/7/2026, 12:31:05 AM |
| a97ccc3701af2be7 | Southern Georgia Mint Julep tradition | The Real Georgia Mint Julep is described as the genuine Southern method using cognac and peach brandy with tender mint shoots; whiskey may be substituted for brandy if preferred. | 1934 | — | 1934 The Mixer of Beverages | 00927c92a07827ac464d4e573482b5aed06346aeb95995a19c3f9a0296aafbbf | draft | 6/7/2026, 1:07:31 AM | 6/7/2026, 1:07:31 AM |
| c54b1b3cd6059a73 | Souvenir Hunters Steal Tableware | Weeks after opening, Windows on the World lost distinctive table appointments to souvenir-hunting diners, including Rosenthal porcelain ashtrays, silver salt and pepper dishes, cutlery, and insulated Sambonet silver coffeepots from Italy. | 1976 | opening era | Mimi Sheraton, New York Times, June 15, 1976 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:55 AM | 6/7/2026, 1:11:55 AM |
| 76401e5053405f6f | Spanish cocktail manual scope | Vélez de Sánchez organizes the book into cocktails, cups, cobblers, punches, and cold drinks (bebidas heladas), bringing American bar culture to a Spanish readership. | 1927 | — | 1927 Cocktails Bebidas Heladas Ponches | c63d6f89a9033d68c3990cd082ba663141a5e09c12fdb3f857a7a3c65affcf03 | draft | 6/6/2026, 1:06:38 PM | 6/6/2026, 1:06:38 PM |
| 395a85a4f8fe9b02 | Spanish Community and Bendigo Tomato Industry | Spanish seafarers explored the South Pacific from the fourteenth century, but significant settlement began with the Victorian gold rush. Melbourne's first Spanish restaurant opened in 1860. The Spanish community started the tomato industry at Bendigo using traditional gravity irrigation methods. | 1860 | — | One Continuous Picnic, Michael Symons, 1982 | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| b59cae924c63a98f | Speakeasy culture | Essay on illegal American speakeasies as rendezvous for globetrotters during Prohibition, modeled on Blunier's Zurich bar. | 1935 | — | The Barkeeper's Golden Book | f3ed010b5fb03778766264d037d3ee0d1c0d608dfda82783dbf285d859a45c05 | draft | 6/7/2026, 12:31:49 AM | 6/7/2026, 12:31:49 AM |
| 01f7b0918fb0d7d2 | Spinach Cocktail Society Debut | At Elizabeth Arden's salon, Dr. Hauser pressed raw vegetables into health cocktails for Chicago society women including Mrs. William Mitchell and Mrs. Leslie Wheeler, marking the fashionable debut of the spinach cocktail. | 1934 | Depression Era | Chicago American, November 22, 1934 | b54b80c10c13ad8220cc40ffdd1355aef393305a2468d3b1dbb31d8b6b91687d | draft | 6/7/2026, 1:07:25 AM | 6/7/2026, 1:07:25 AM |
| da4b8db7d3771d43 | Standard bar measurements of 1934 | The book codifies British bar measures: an average wine-glass holds 1 gill, a cocktail-glass holds half a gill, and a jigger equals one-third of a gill. It also advises fine ingredients, careful measurement, syrup over dry sugar, and clean ice handled with tongs. | 1934 | Pre-metric British bar service | 1934 A Lifetime Collection of 688 Recipes for Drinks, Introduction | 36fbcccc550cc22fc62143b09f9e1f9dd43c56e8f891ba522735715a4df3e38a | draft | 6/7/2026, 1:07:33 AM | 6/7/2026, 1:07:33 AM |
| 37bcdd1f5e76508a | Standard Drinks List | Montague's pocket guide lists the standard American bar drinks every barman should know without hesitation. | 1913 | — | 1913 The Up to Date Bartender's Guide by Harry Montague | e2b3c8fa50506e1a1286060c3781b08716414a428e4fef56b576018e351ad2f3 | draft | 6/6/2026, 12:31:32 PM | 6/6/2026, 12:31:32 PM |
| d978a8f0e96f622f | Standardizing American Drink Names | The 1913 Lexikon aimed to establish a fixed norm for American drinks and other mixed beverages for bartenders worldwide. | 1913 | — | 1913 Lexicon der Getränke by Hans Schonfeld and John Leybold | f1c83d832d87e7cd5aad2fc88cee2d04c95c7d317daa9147f130f48fe7eb205e | draft | 6/6/2026, 12:37:27 PM | 6/6/2026, 12:37:27 PM |
| c56bda8e08431e08 | Standardizing Drink Names | The 1913 Bartenders' Association manual aimed to establish uniform names and mixing methods across American bars. | 1913 | — | 1913 Bartenders' Manual (Bartenders Association of America) | d80f31cae661dec0039e0fa3fd22be7978c6d01d2ab63ea091f66b4612a8b253 | draft | 6/6/2026, 12:31:26 PM | 6/6/2026, 12:31:26 PM |
| bcfc9d227447eb7b | Standardizing the American Bar | Local 278 compiled recipes to achieve uniformity in mixing and serving drinks across the country, restoring pre-Prohibition standards. | 1945 | post-Prohibition | 1945 Chicago Bartenders Union | 789c02f7572231255705ccce90e961280f69cd836ade32fb9b5ee28b9c402c44 | draft | 6/7/2026, 12:26:57 AM | 6/7/2026, 12:26:57 AM |
| ec8a146572617f30 | Stars and Stripes — the late-night prank drink | The Stars and Stripes layers crème de noyaux rouge, marasquin, chartreuse jaune, curaçao vert, and fine champagne without mixing—the 'Stripes.' The 'Stars' appear when the guest drinks it in one gulp, pays, and leaves; the proprietor happily closes when bothersome late clients see stars. | 1896 | — | Bariana N° 79 | 836ca1b418ff6a5514247b37a336856b71f3617be6d4077c57d831e63a59a280 | draft | 6/7/2026, 1:09:53 AM | 6/7/2026, 1:09:53 AM |
| 1507654208632e85 | Straub at the Blackstone | Straub built the Blackstone Hotel wine cellars into one of the finest hotel collections in the world after twenty-one years at Louisville's Pendennis Club. | 1913 | — | 1913 Straub's Manual of Mixed Drinks by Jacques Straub | 8740b7d693c0a8f8b8f47a2c7f0b2677994131123b96f1bdda955462c46a24e7 | draft | 6/6/2026, 12:31:30 PM | 6/6/2026, 12:31:30 PM |
| 03bf3348c15b72ea | Substituting Unobtainable Liqueurs | The foreword advises substituting non-alcoholic beverages of the same name when Campari, Crème de Violette, or Orange Curacao cannot be found. | 1932 | — | 1932 The Art of Mixing | 3fba5c66055f3e4c981cea8c6ec9ba41795f40a308ded8f7173bfe858339e6c9 | draft | 6/6/2026, 1:15:22 PM | 6/6/2026, 1:15:22 PM |