Stories
stories · showing 601–625 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| 2e93452fe57870e2 | Wassail Bowl at Jesus College on St. David's Day | Swig remains a Welsh favourite at Jesus College. Sir Watkin W. Wynne presented a ten-gallon silver gilt bowl in 1732, filled on St. David's festival and handed round the hospitable board. Formerly roasted crab apples replaced toasted bread. | 1732 | Georgian Oxford | Oxford Night Caps (1871) | 958d2ce65fcc3e57614d7d1a00deb395691b290ac3f973362b37c4c475ca06a6 | draft | 6/7/2026, 1:12:24 AM | 6/7/2026, 1:12:24 AM |
| 678b4e91a04422e9 | Wassail Bowl at Jesus College St. David's Day | Swig is a great favourite at Jesus College. On St. David's festival Sir Watkin W. Wynne's 1732 ten-gallon silver gilt bowl is filled with Swig and handed round to festive guests. | 1732 | Georgian Oxford | Oxford Night Caps | 539b21255dc136e74ea1c2958c13850be352e4ba38408d7258331728f31ce593 | draft | 6/7/2026, 1:12:24 AM | 6/7/2026, 1:12:24 AM |
| 7b7c83c9c17bd52f | Wassail Bowl Tradition | The Wassail Bowl recipe is described as over 150 years old, served on Christmas Eve with songs and carols, crowned with garlands and simmered with spices in port, sherry, or Madeira. | — | 18th century | 1933 The Home Bartender | 439f191a072d9b68025d7ce3ba0daf5ecf1663b0b9524a219acae7f7835f911a | draft | 6/6/2026, 1:31:35 PM | 6/6/2026, 1:31:35 PM |
| b4fe6cc1314152ac | Western saloon cocktail legend | An American tavernkeeper's daughter, flustered by her rescuer, poured every bottle on hand into a jar; her father named the mixture cocktail after his prized fighting cock's colorful tail. | — | 19th century American West | 1949 El Bar Evolucion y Arte del Cocktail | 579cb362d32aab59708f9eb97318840ab39cb2d73ccd7dd3961b0baba6e2e395 | draft | 6/7/2026, 1:10:26 AM | 6/7/2026, 1:10:26 AM |
| 65614e6f36c24a56 | What is a Dash | A dash is approximately one third of a teaspoonful; Japanese note equates it to about one-third of a tea-spoon, not a drop. | 1933 | — | 1933 Odell's book (4th edition) | 23aa76d472873231eaa90200e6d56849c30e80313ec26ea60cd3eec8f323b4ed | draft | 6/7/2026, 12:34:20 AM | 6/7/2026, 12:34:20 AM |
| bd32d9c35b3458e3 | When and How to Serve Drinks | Courtesy of Oscar of The Waldorf-Astoria, this guide pairs courses with specific wines and liqueurs: Sauterne with oysters, sherry with soup, Rhine or Moselle with fish, claret with entree, champagne with roast, burgundy with game, port with cheese or dessert, and liqueurs with demi-tasse. Sparkling water or ginger ale may be served at all times. | 1934 | Prohibition-era hospitality | 1934 What Goes With What | 99f9659951b2b70d53257986bf5a7b53ea5745ea255b2bdf657d77c6d065ff05 | draft | 6/6/2026, 12:37:22 PM | 6/7/2026, 1:07:35 AM |
| 8632b5a2b70214e9 | Where Cocktails Came From | Zabriskie surveys competing origin theories: Dr. Tardieu's French coquetele, Betsy Flanagan's 1779 gin-vermouth blend, Peggy Van Eyck's Cock's Tail Tavern, and Peter Cock's 1652 Broadway tavern. | 1948 | postwar | 1948 Bon Vivant's Companion | f3e56848432f363eb9a341d77dd38fa5b4165d42f97976bab463a3f22a25bf1c | draft | 6/7/2026, 12:29:46 AM | 6/7/2026, 12:29:46 AM |
| 3102de6032bf6b27 | Whiskey is cooling | Calvert booklet argues whiskey lowers body temperature; tropical travelers and cruise ships favored Calvert as cooling whiskey. | 1935 | — | Clear Heads Cool off with Calvert | a4a19b564cb0675b20abd80c7196880741b145590041a03d72d5624c8597b850 | draft | 6/7/2026, 12:31:02 AM | 6/7/2026, 12:31:02 AM |
| 82831ea0f34b567c | White Lady at Quaglino's, London | London's newest popular cocktail was invented at Quaglino's: gin, Cointreau and lime juice—a clean Side Car variant that converted brandy loyalists. Most enthusiasts transferred allegiance from Side Car to White Lady. | 1934 | — | W. C. Powers correspondence | b0e1cd623548c8bd30a2284075cfe936a6afaa92621c437d15e3a16dde8ed576 | draft | 6/7/2026, 1:07:35 AM | 6/7/2026, 1:07:35 AM |
| 68dad5dea7dbe8de | Who Was Joe Baum? | Profile of Joe Baum as pioneer of theme restaurants and fresh-ingredient sourcing at the Four Seasons and Rainbow Room. He introduced American-made dinnerware to luxury dining, popularized servers introducing themselves by name at the Tower Suite, and left Restaurant Associates in 1970 to form his own company. He died in 1998. | 1995 | biographical profile | Florence Fabricant, New York Times, September 13, 1995 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:57 AM | 6/7/2026, 1:11:57 AM |
| 4921d02d8d1af643 | Why English sailors are called Limeys | Captain Cook discovered West Indian limes and found they cured scurvy; lime juice became compulsory on British merchant and naval ships. | — | 18th century maritime | Cocktail Memoirs of Fresco Lime | 5480f52f064c21611c395ff9c24defab6a567750e5a0ad75ef9a41b744bba5a1 | draft | 6/7/2026, 12:27:35 AM | 6/7/2026, 12:27:35 AM |
| 973401a972464274 | Why Sloppy Joe's Bar Became Famous | Joe made it a rule always to give the best for the money, never handling products that were not genuine. He stocked the bar with the finest liquors from wherever produced, regardless of cost, to meet client demands at reasonable prices. | 1932 | Pre-revolution Havana nightlife | Sloppy Joe's Bar Cocktails Manual (1931-1932) | 9e83daf80414b31fa8927c67bc685b98f255278aad9e9c41011704f30b5696e5 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| 9323e21c20bb4024 | Why Sloppy Joe's Bar became famous | Joe made it a rule always to give the best for the money, handling only genuine products and serving customers at reasonable prices. He stocked the bar with the best liquors from wherever they were produced, regardless of cost, to meet client demands and please his patrons. | 1934 | 1934 Havana cocktail culture | Sloppy Joe's Bar (1934) | f60e4fe4f9c66ba3372928181bf68f0c4e96b41a156cae969ac8190da7d019cd | draft | 6/7/2026, 1:12:12 AM | 6/7/2026, 1:12:13 AM |
| 63ead86bc865bb7f | Why Sloppy Joe's Bar became internationally known | Joe made it a rule always to give the best for the money, refusing to handle products that were not genuine and stocking the finest liquors from wherever they were produced, regardless of cost, to meet customer demands at reasonable prices. | 1936 | Pre-war Havana | Sloppy Joe's Bar (1936) | 5cb933b5c37a195513efdd5f44d6b0700bc02ee9e317c551bc3b9b609d54c2b8 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:13 AM |
| e0d863e6f4e4ee0d | Widow of Malabar tears | Recipe title recalls the grief of the Widow of Malabar, whose flow of tears descended in spirit through three centuries to those faithful to her memory. | 1922 | 18th century memory | 1922 Old Time Recipes Liquors Shrubs | 428e96d0a0151bcfa44a2bf37baec0df2cc0c28b9d506105c282562e4bfce372 | draft | 6/6/2026, 1:05:51 PM | 6/6/2026, 1:05:51 PM |
| b9d6bef087c0fc40 | Wijnand Fockink liqueur house | The book is published in association with Wijnand Fockink, established 1679 in Amsterdam, promoting their liqueurs and bitters alongside international cocktail recipes. | 1926 | — | 1926 Cocktails by W Slagter | a4b5f4e44a0140e152e1a799c4d8a6588abb79d32bdf6c020f8b7b8adc2721cb | draft | 6/6/2026, 1:06:21 PM | 6/6/2026, 1:06:21 PM |
| f436585c46196d35 | Windows Becomes an Instant Landmark | Within months of opening, Windows on the World became among the city's most popular and talked-about restaurants, drawing New Yorkers downtown after office hours. Operation Sail and word-of-mouth fueled repeat visits. Baum said the goal was a unique landmark restaurant people worldwide would come to see. | 1976 | opening era | Fred Ferretti, New York Times, July 16, 1976 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:55 AM | 6/7/2026, 1:11:55 AM |
| 086cf15f164fb1a6 | Windows II Reopens with Greatest Bar on Earth | Windows on the World reopened June 27 after the 1993 bombing with Hugh Hardy's whimsical redesign replacing Warren Platner's ocean-liner elegance. The Greatest Bar on Earth replaced the City Lights Bar and Hors d'Oeuvrerie with performing chefs, global small plates, microbrews, and vodkas by the glass, targeting younger downtown workers and residents. | 1996 | reopening | Florence Fabricant, New York Times, June 19, 1996 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:56 AM | 6/7/2026, 1:11:56 AM |
| 60080833a45da181 | Windows on the World Opens atop the North Tower | Windows on the World opened on the 107th floor of 1 World Trade Center as the centerpiece of Joe Baum's $26 million dining complex. Baum chose a single-operator model for economies of scale, assembled hundreds of staff, and blended sky-lobby dining with barber shops and retail. The Club at the World Trade Center charged membership fees; lunchtime guests paid cover charges while dinner was fully public. | 1976 | opening era | Terry Robards, New York Times, December 19, 1976 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:55 AM | 6/7/2026, 1:11:55 AM |
| f6e9a3613fed1751 | Windows That Rose So Close to the Sun | The collapse of the Twin Towers ended an era in New York dining. Windows on the World, Greatest Bar on Earth, and Wild Blue on floors 106–107 employed 450 people; 79 were on duty September 11 and remained missing. The restaurant transformed public perception of the vilified Trade Center into a populist entertainment landmark suspended 107 stories above Manhattan. | 2001 | September 11 aftermath | William Grimes, New York Times, September 19, 2001 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:57 AM | 6/7/2026, 1:11:57 AM |
| 15bf21d87c82e786 | Wine in Civilization | Essay arguing wine holds a prominent place in civilization, stimulating higher faculties and cheering recovery from fatigue; compared to its benefits, harm from misuse is deemed insignificant when properly served with meals. | — | — | 1912 Holtz & Freystedt | 9b377ed8fe32b9a295f78e20385890c15e833d8a7dc8425f1e614024e5c70666 | draft | 6/6/2026, 12:27:46 PM | 6/6/2026, 12:27:46 PM |
| abac2538dfa9ffdf | Wine pairing with dinner courses | Muckensturm advises serving Vermouth, Sherry, Madeira, or Marsala with canapés and oysters; white wines with soup and fish; clarets with relèves; Burgundy after entrées; champagne with roasts; Kirsch or brandy with coffee; liqueurs after coffee. He warns never to drink whiskey, gin, or cocktails with clams or oysters. | 1906 | Edwardian dining | Louis' Mixed Drinks by Muckensturm (1906) | 6db6e6fcad8ce9ed0ddabcb10a72c4bbc7c1abe94a2b25a26d5b3b33d3a389a0 | draft | 6/7/2026, 1:12:13 AM | 6/7/2026, 1:12:13 AM |
| 188a1e713f000aeb | Wines in Cookery | Bottoms Up explains natural taste harmonies between wines and foods: sherry with soups and seafood, white wines with fish and veal, red wines with meats. | 1949 | — | 1949 Bottoms Up, Guide to Pleasant Drinking | 29c1bc05d6d10dbd650d5e151b4e1dc16ba77f6728ce6ab345e70ac15ff984a7 | draft | 6/7/2026, 12:29:51 AM | 6/7/2026, 12:29:51 AM |
| 8e982836a65b82e4 | Winter Palace bar at Nice | Torelli compiled nine hundred American-style drink recipes while serving as head barman at the Winter Palace on the Côte d'Azur. | 1927 | Riviera hotel bars | 1927 900 Recettes | 2402b57f044ac81fe650532c024f36293109d4d4df843e25b1371b9e21c6e75d | draft | 6/6/2026, 1:06:29 PM | 6/6/2026, 1:06:29 PM |
| dd5ea51172252c40 | Á guisa de prólogo | Tenemos la inmensa satisfacción de notificar á nuestros queridos lectores, que en la presente obra ofrecemos la segunda edición de *El Arte del Cocktelero Europeo* que hemos aumentado considerablemente, en vista del favor que ha logrado obtener del gran público de España y América y otros sitios del Extranjero. | — | — | — | e71878953343b665efca11746b4a68d54d62e2f5526928b2d394eaa5cd78e6c4 | draft | 6/6/2026, 12:23:17 PM | 6/6/2026, 12:23:17 PM |