Stories
stories · showing 51–100 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| 1859e04af926f8ee | Brazenose Bacchanalians name Lawn Sleeves, Cardinal and Pope | Lawn Sleeves, Cardinal and Pope owe their origin to Brazenose Bacchanalians and differ from Bishop only as species from genus—substituting madeira/sherry, claret, or champagne for port respectively. | 1871 | — | Oxford Night Caps (1871) | 958d2ce65fcc3e57614d7d1a00deb395691b290ac3f973362b37c4c475ca06a6 | draft | 6/7/2026, 1:12:23 AM | 6/7/2026, 1:12:23 AM |
| 502ac37cb04942c8 | Broadway Melody Christened at Martinique | Raymond Hitchcock christened the Famous Broadway Melody cocktail at the Martinique Bar, giving the drink its name and tying it permanently to the hotel's cocktail tradition. | 1938 | — | 1938 Mixed Drinks by Hotel Martinique Broadway | 1b664d7579e4eb108f7cf18401afdf9e1a660a086396ef84d8bf182198a8ed5e | draft | 6/7/2026, 1:09:56 AM | 6/7/2026, 1:09:56 AM |
| 88fb3feb9d6c34c8 | Bronx Cocktail invented in Philadelphia | The Bronx Cocktail was invented in Philadelphia and might have remained obscure had Joseph Sormani, a Bronx restaurateur, not discovered it in the Quaker City in 1905. | 1905 | pre-Prohibition | What Shall We Drink | 305375e95c93ab32369d16c382647142180933bb9e66c78a895f614b6fa08502 | draft | 6/7/2026, 12:26:52 AM | 6/7/2026, 12:26:52 AM |
| dadde88cf83fb2d9 | Brown Betty named for a bedmaker | Brown Betty derived its name from a fair bedmaker who invariably recommended the mixture as a never-failing panacea. | — | — | Oxford Night Caps | 539b21255dc136e74ea1c2958c13850be352e4ba38408d7258331728f31ce593 | draft | 6/7/2026, 1:12:24 AM | 6/7/2026, 1:12:24 AM |
| 59441a38976b053b | Buffalo Cocktail honouring B.-M. Litt | Migliorero invented the Buffalo Cocktail in honour of M. B.-M. Litt, president d'honneur and founder of the Bar-Flies Niçois. | 1925 | — | 1925 L'Art du Shaker | d1174bce70736cf9b48db53d366bb6279522d3c43edf50bff4f886b29ff14c91 | draft | 6/6/2026, 1:05:48 PM | 6/6/2026, 1:05:48 PM |
| 4f55175399a137ee | Bullfrogs — Creole brioche rolls | In New Orleans, small brioche rolls joined in eight-inch rows were sold door-to-door by bakers every morning under the amusing name Bullfrogs. The dough matches brioche but uses half the flour and a cup of butter; the Picayune Creole Cook Book offers no explanation for the name. | 1901 | Creole New Orleans | The Picayune Creole Cook Book, facsimile 1901 edition | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:32 AM | 6/7/2026, 1:09:32 AM |
| bd9b9f6f3d73c15f | Burgundy Introduced to Britain | Louis XII of France sent a painted ship laden with Burgundy in puncheons to James IV of Scotland as a graceful compliment, introducing Burgundy wine to the British Isles. Connoisseurs still toast the memory of such a monarch. | 1512 | Renaissance diplomacy | 1937 Here is Something that will interest you (3rd edition) | ffe0351d3c07b3831e6ecc53c5228bd2f116f54ab88601a6bc76f361f450c015 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 71aa40f5fe85ce1f | Burnt Brandy and Peach in the Southern states | Burnt Brandy and Peach, made with cognac, sugar, and dried peaches burnt in a saucer, is noted as a popular drink in the Southern states. | — | — | 1934 The Mixer of Beverages | 00927c92a07827ac464d4e573482b5aed06346aeb95995a19c3f9a0296aafbbf | draft | 6/7/2026, 1:07:31 AM | 6/7/2026, 1:07:31 AM |
| 425559e3cde8957d | Calvados and the Wreck of El Salvador | The Normandy town Calvados took its name from the Spanish galleon El Salvador, wrecked there in 1588 during the Armada; Morin distillery later made the region's famed apple brandy. | 1588 | Spanish Armada era | Manzarbeitia y Compania Cocktail Book (1959) | 2b890cc25e85ddaff6cd8459199aae156397059c202e9d8f902ef81474e9d8b4 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| a29efed3334aea10 | Cantinero Professional Standards | Escalante's manual stresses clean vest and shirt, no dice or smoking behind the bar, and syrup instead of sugar for cocktails. | 1915 | — | 1915 Manual del Cantinero by John Escalante | bbe36c6797bc233537fe0637e2e0b8af46746a3abf1c5f576cf30b89a17129d2 | draft | 6/6/2026, 12:37:59 PM | 6/6/2026, 12:37:59 PM |
| e9475a7b6c222fbb | Captain Marryatt on the Mint Julep | Captain Marryatt published his mint julep recipe after learning it in America, calling it one of the most delightful potations at 100° on the thermometer; he overheard a lady confess it was her one weakness. | 1862 | Antebellum America | Juleps section | 2faaadd882f367f2cc7e00721399d9d19caf68831e78afad8b2d0d33c9a00c14 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| f3cd95c66f1872c6 | Cardinal Donnet and old wine | Cardinal Donnet of Bordeaux habitually drank a glass of old wine with meals. When asked if anything should not be paired with old wine, he replied: 'Yes, my son — water.' | 1937 | 19th century | 1937 Recetario Internacional de Cock-Tails | 645819b613326897dd7cd41eb9b16c2f52cd940cb6961dbad06a3764b07e53a6 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 310a4b1a4fcf8736 | Case goods versus bulk whiskey profits | Mahoney argued that pushing bottled case goods eroded saloon profits: bulk whiskey at $3-5 per gallon yielded far better margins than case goods averaging $12 per dozen bottles, especially when mineral water was served on the side. A medium saloon selling ten gallons daily could save roughly $7,000 annually by favoring bulk over case goods. | 1912 | early 20th century saloon trade | Concerning Case Goods chapter | 23dfc23b062d8febf01c039689386c074083fc9f72ca7796e5aa68275062e8a8 | draft | 6/7/2026, 1:12:19 AM | 6/7/2026, 1:12:19 AM |
| 91ed2a4568474826 | Celtic Skull Cups | Drinking from enemy skulls gave English cup words such as Skoll and Schale. | — | medieval | Cups & Their Custom (1863) | 969951a049e2ebbb68fe31533e49ccd831283eac598c36bb50b4c26df98e86c7 | draft | 6/7/2026, 12:33:38 AM | 6/7/2026, 12:34:10 AM |
| fe7db4cfc9c3cf33 | Charles Kingsley on Angostura | Charles Kingsley referred to Angostura Bitters as magical and noted Humboldt was cured of fever by them. | — | — | 1924 Angostura Bitters Centenary Gift Book | f16f251d53db5063c7319cdbbab0855c14efdfea553f1acf8b6f2942c7581e07 | draft | 6/6/2026, 12:39:57 PM | 6/6/2026, 12:39:57 PM |
| 1dafea4cea98249a | Cheerio and the art of mixing | Charles writes that the art of creating exquisite drinks is gasping under Puritanism, and this volume aims to preserve cocktail craft for gentlemen of good taste. | 1930 | Prohibition | — | 5e6a84df9000d8e725d51b03a6a70e8b39acfadcadf0de00cdc90d9b18a59f97 | draft | 6/6/2026, 12:55:02 PM | 6/6/2026, 12:55:02 PM |
| 7fbe3948e7bb8f9b | Chicago church collection box filled with drink IOUs | When Chicago's 1837 real-estate bubble burst, scrip reading 'Good for a Drink' circulated as currency. Boys stuffed a church collection box with drink vouchers so the pastor could redeem them at the bar where they originated. | 1837 | Chicago land speculation crash | Rund um die Bar (1934) | 5ac4f05df75507a2c9d0d1d61ef1f13484e28b2cee57c53193d1cceda007686b | draft | 6/7/2026, 1:08:00 AM | 6/7/2026, 1:08:00 AM |
| beb5331ebc23062a | Chicago Fire Ruin and Rebuilding | After leaving California in 1868 Johnson opened what he describes as the largest and finest Chicago bar establishment in the country, but the 1871 conflagration caused a $100,000 loss and financial ruin, forcing him to start life anew in Boston and then New York. | 1871 | Gilded Age | Harry Johnson's Bartenders' Manual (1900), Preface | 35987a284aa204a86e9a6679f6400fc5e7d29935bf6c770f27c255ede7497c4b | draft | 6/7/2026, 1:13:14 AM | 6/7/2026, 1:13:14 AM |
| c52cf5bf5769800e | Chicote, el barman más popular de España | El libro afirma que ningún barman alcanzó en España la celebridad de Perico Chicote, superando incluso a figuras como Jerry Thomas, Grandi o Graddock en su apogeo. Su cocktail homónimo mezcla Grand Marnier, vermut francés y ginebra española. | 1943 | España preguerra y posguerra | 1943 Cien Cocktails by Jacinto San Feliu Brucart | eacb50028fbe910adadfacecbbdf20b857af6e100c3e71d02f322f996aca738e | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:09:47 AM |
| af79fc1773062d73 | CHOICE Highly Recommends The Food Timeline (2009) | Reviewed in 2009jul CHOICE, The Food Timeline was praised as an excellent starting point for culinary research. Reviewer S. C. Hardesty of Georgia State University noted the site's frequently updated main timeline; at the time of review the most recent Recipes entry listed dishes prepared for President Obama's inaugural luncheon. | 2009 | 2000s | CHOICE, July 2009 | c4a1799f962f8f85bae4257a36d26f3e052f2a5524c6e5db1757b6274b4e5c55 | draft | 6/7/2026, 1:09:23 AM | 6/7/2026, 1:09:23 AM |
| be22078475567b6b | Civil War Fourth of July rations | Union soldiers celebrated the Fourth with banquets when possible; Sanitary Commission sent onions and tomatoes in 1864 while some officers saved Christmas canned goods for the holiday. | 1864 | Civil War | Food Timeline — Fourth of July food history | 17c10cc3f0381361e5424c411ccad79871f2527bc195811e4f4a61943a47e7ff | draft | 6/7/2026, 12:34:46 AM | 6/7/2026, 12:34:46 AM |
| b72f04e281026536 | Claret and Champagne Cup a la Brunow | Johnson describes Brunow's Claret and Champagne Cup as nectar of the Czar, highly prized among Russian aristocracy, combining claret or champagne with curacao, sherry, brandy, ratafia, citrus, herbs, and mineral waters for parties of twenty. | 1882 | Victorian party punches | Harry Johnson's Bartenders' Manual (1882) | 022c7f6f2d746d330ff6ad6d16791bfcecfbea08ba47e20c9844ba2bebe614d2 | draft | 6/7/2026, 1:09:49 AM | 6/7/2026, 1:09:49 AM |
| fdd4d208926b7e92 | Cock's Tail Tavern origin | Mistress Peggy Van Eyck's tavern in Yonkers, 1779; Master Appleton stirred the drink with a rooster tail feather. | 1933 | — | 1933 The Cocktail Book Repeal Edition | 5700e0b41d4b30aaca466938fc6c90fb593812d31b69f6f901d48818dab2e7dc | draft | 6/7/2026, 12:33:46 AM | 6/7/2026, 12:33:46 AM |
| 9d362207930883c0 | Cocktail and Jazz: symbol of modern life | José Rabarte's essay frames the cocktail as a symbol of the twentieth century alongside jazz—an aristocratic, cordial drink that transforms mood, fosters friendship, and consoles the spirit. | 1936 | Modernismo | El Cocktail essay | 57520c5b8d5dc97b5f09dc9a16e9a0667db44c33261f484ed00ab2743ced00fc | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| c912cb28298c1165 | Cocktail art preserved during Prohibition | American and English magazines noted that during U.S. Prohibition the art of the cocktail would survive in sacred temples including the American Bar in Paris and Bar Restaurant La Florida in Havana. | 1939 | Prohibition era | 1939 Bar La Florida Cuna del Daiquiri Cocktail | 01a10c924a8b40868c70322aaba5b42a5f302548e5b94be5075256cb815ab0cc | draft | 6/6/2026, 1:31:20 PM | 6/6/2026, 1:31:20 PM |
| 0cab58510302f443 | Cocktail as America's ante-dinner drink | In America the cocktail is the national ante-dinner drink or appetizer, while in England dry sherry or sherry and bitters takes that place, and other cultures use Madeira wine. | 1934 | Prohibition-era/post-Repeal America | 1934 The Mixer of Beverages | 00927c92a07827ac464d4e573482b5aed06346aeb95995a19c3f9a0296aafbbf | draft | 6/7/2026, 1:07:30 AM | 6/7/2026, 1:07:30 AM |
| cddf5a1ff0108ee9 | Cocktail as convivial bridge | Introduction argues cocktails bridge the interval before dinner, enliven guests, and must be chosen to match menu and wine service. | 1925 | Modern entertaining | 1925 Drinks Long & Short | e3ba9651f76172ffa029f1368e2ef3175747371f9cccd444921adb9bbb81cb22 | draft | 6/6/2026, 1:06:51 PM | 6/6/2026, 1:06:51 PM |
| a5f9bf1a055f9e9b | Cocktail as harmless aperitif | Josa advises that cocktails prepared with ice release a little water that mitigates alcohol heat, making them inoffensive and useful as aperitifs before meals. | 1933 | — | 1933 Cocktelera Universal | 488b3409e445457e5672f88e8479a55144903b34c82ece34a9747719f1fffca6 | draft | 6/6/2026, 1:13:06 PM | 6/6/2026, 1:13:06 PM |
| 1334f6ab43a58079 | Cocktail as pre-dinner tonic | Prologue explains the cocktail as a small mixed apéritif before meals, distinct from punch, cobbler, julep, and cup. | 1924 | Prohibition-era bar craft | 1924 Manual del Bar | c629fde5c63a18b83940e900cd95cd3fd412548464a0a8b9fb72181b101d659c | draft | 6/6/2026, 1:06:37 PM | 6/6/2026, 1:06:37 PM |
| 1b3bcdd66833184f | Cocktail at Pavillon Français 1939 | Photo shows Jean Lupoiu behind his bar at the Pavillon Français during the 1939 New York World's Fair. | 1948 | pre-war | — | 0b5e23eed65b76a19e866fc8d515af29539978d79e4931ed6200ca997da2d204 | draft | 6/7/2026, 12:27:42 AM | 6/7/2026, 12:27:42 AM |
| 740be4739c01f391 | Cocktail Bill Boothby's World Drinks | Boothby's 1930 revision standardizes one-drink recipes for home mixers and catalogs hundreds of cocktails, highballs, fizzes, and punches from around the world. | 1930 | Repeal era reference | — | 2b042c429036590e2b6e4102236e1cdb30c58be8f5091520b65264e9531bc840 | draft | 6/6/2026, 12:50:44 PM | 6/6/2026, 12:50:44 PM |
| 23d52739d087f380 | Cocktail cherry and olive care | A cherry can be added to practically every cocktail except extra-dry versions. Spoiled cherries are revived with alcohol and sugar; black floating olives are restored by changing their water and adding salt. | 1906 | — | Louis' Mixed Drinks by Muckensturm (1906) | 6db6e6fcad8ce9ed0ddabcb10a72c4bbc7c1abe94a2b25a26d5b3b33d3a389a0 | draft | 6/7/2026, 1:12:14 AM | 6/7/2026, 1:12:14 AM |
| e9f6df59aad97104 | Cocktail defined in 1806 | The Balance and Columbian Repository on May 13, 1806 first defined a cocktail as an alcoholic beverage of spirits, sugar, water, and bitters—a definition that evolved to include liqueurs in modern times. | 1806 | early American cocktails | Smoked Mixology by Headley Sullivan | a0bdb9ff2c0a171f2b26007737b771f53972a0506e388fc3291afe986d9c26b4 | draft | 6/7/2026, 1:09:55 AM | 6/7/2026, 1:09:55 AM |
| eb5028d69db8d8fa | Cocktail etymology from cock tail | Paul Morand's etymology: a farmhand lost his fighting cock; an officer brought it back; his daughter mixed bottles celebrating the return, creating the accidentally colorful 'cock tail' drink. | 1930 | Prohibition era | — | 2461ff27140423c9341146cf487b17797aa51cab6c023b48310b8e8f17e33938 | draft | 6/6/2026, 12:50:43 PM | 6/6/2026, 12:50:43 PM |
| 494a2b334b939d03 | Cocktail etymology via coquetier | Food Timeline indexes the Peychaud coquetier legend: brandy with bitters served from egg cups in New Orleans, giving rise to the word cocktail. | 1793 | Early Republic | Food Timeline index | 1419fd5ba4246315a0ca23b274d0fd45a9e4948d0883f065e596d9b61141572d | draft | 6/7/2026, 12:34:49 AM | 6/7/2026, 12:34:49 AM |
| 85bb56f081788365 | Cocktail hour as social ritual | The book argues cocktails matter less for intoxication than for the daily social hour ritual — relaxing, reflecting, and savoring a handmade drink — a tradition the author hopes new generations revive. | — | — | Innovative Cocktails by NJ | 5da8b637c48be9df478d8e4c4701e15fb9f8e6abe109387c34ba9fdd177cdd62 | draft | 6/7/2026, 1:12:13 AM | 6/7/2026, 1:12:13 AM |
| af1f0c407917d5fe | Cocktail Hour in Europe | During 1914-18 Americans abroad introduced the cocktail hour; the American Bar spread worldwide while cocktails declined at home during Prohibition. | 1945 | WWI era | 1945 300 Ways to Mix Drinks | 789c02f7572231255705ccce90e961280f69cd836ade32fb9b5ee28b9c402c44 | draft | 6/7/2026, 12:26:53 AM | 6/7/2026, 12:26:58 AM |
| 4d321981115288d4 | Cocktail Named from a Game Cock's Feather | Wehman's guide preserves the legend that a tail feather stirred the first cocktail at Peggy Van Eyck's tavern. | 1912 | — | 1912 Wehman Bros | 5b24d5755c6506e3b74fc966c5d0276eadb74a0c13ee3f77c23d4e5ebb1ad667 | draft | 6/6/2026, 12:30:49 PM | 6/6/2026, 12:30:49 PM |
| bc6b21f952f3a3b7 | Cocktail origin at Jonathan's tavern | Tony recounts the legend of Jonathan, his daughter Bessie, stolen fighting cock Washington, and the betrothal feast where mixed liqueurs were named cocktail. | 1924 | American folklore | 1924 Manual del Bar | c629fde5c63a18b83940e900cd95cd3fd412548464a0a8b9fb72181b101d659c | draft | 6/6/2026, 1:06:36 PM | 6/6/2026, 1:06:36 PM |
| 10771b0c6ba19973 | Cocktail origin debate | Discusses competing origin theories: Betsy Flanagan's rooster-tail tale (1779), Peggy Van Eyck's Cock's Tail Tavern, Peter Cock tavern (1652), Dr. Tardieu's French coquetele, and Isaac Markens' 1652 Peter Cock tavern theory. | — | — | 1933 The Bon Vivant's Companion | 933e6fc17703b8a28e9bc2773882e8630ab2a208aa72b7d89cf55a9c0048c53b | draft | 6/7/2026, 12:28:55 AM | 6/7/2026, 12:28:55 AM |
| 83cd5430f771f7ed | Cocktail U.N.I.T.I. | The U.N.I.T.I. cocktail opens Grandi's numbered list, likely honouring the Italian hotel-workers union (Unione Nazionale Italiana Tourismo Interno) or a similar hospitality body. | 1927 | — | 1927 Cocktails by Piero Grandi | 7e0598020bf626388fc1960615e4525902ae12fd852879707baad50685257868 | draft | 6/6/2026, 1:06:46 PM | 6/6/2026, 1:06:46 PM |
| 5498f2ebebb466d5 | Cocktails and Appetizers Pairing | The author insists one should not drink more than two cocktails without eating savory appetizers, and warns never to serve anything sweet with cocktails. | 1931 | — | 1931 100 Cocktails | c129bbadaccc7ecf27cae307cd4c85868945d191c377d81c8126d91d396b8371 | draft | 6/6/2026, 1:11:17 PM | 6/6/2026, 1:11:17 PM |
| 16738348e1b56d0d | Cocktails and Drinking Songs | Roe and Schwenck's guide pairs standard American cocktail formulas with humorous drinking songs for the home bartender. | 1930 | — | — | 08ab8898b345d9f5945bdbdca6947d461e6b44b1dd14df22f2ef93348e200fd7 | draft | 6/6/2026, 12:51:36 PM | 6/6/2026, 12:51:36 PM |
| fab9be6d5137f8ac | Cocktails and French fashion | Mayor notes English newspapers marvel at young women ordering Stick, St-James and Cointreau cocktails. | 1921 | — | — | 711caf532e3e3425187c13f50c9fa1a3adf5fce29546e706af2451bf2bb389f4 | draft | 6/6/2026, 12:43:02 PM | 6/6/2026, 12:43:02 PM |
| cc256ebd20be8024 | Cocktails arrive in France | Cocktails appeared with Anglo-American bars after the 1889 Exposition; Alphonse Allais popularized names like mint julep and prairie oyster in fiction. | 1889 | Belle Epoque | — | 4115cec734c788eaffd7d2c02858299c38f6c6254a8688d8d1150a95ffc262ed | draft | 6/6/2026, 1:06:53 PM | 6/6/2026, 1:06:53 PM |
| 4c1681ba6b5bafb8 | Cocktails as an American Drink | Driscoll states that cocktails are an American drink originated in this country, and describes proper service: cracked ice in the glass while preparing, strain, cherry or olive if desired. | 1933 | Repeal era | 1933 The Home Bartender | 439f191a072d9b68025d7ce3ba0daf5ecf1663b0b9524a219acae7f7835f911a | draft | 6/6/2026, 1:31:35 PM | 6/6/2026, 1:31:35 PM |
| 9a9989749befbdfb | Cocktails at Paris Exposition 1900 | American-origin cocktails implanted in Europe around 1900 at the Paris Exposition, spawning Anglo-Saxon bars. | 1947 | Belle Époque | — | af62dbe5bc9c5e614c0b1742f7d64fefb0df6d5acc324d1e7b2709133a454f6e | draft | 6/7/2026, 12:27:32 AM | 6/7/2026, 12:27:32 AM |
| e057cf319aea4aec | Cocktails at the 1900 Paris Exposition | American-origin cocktails implanted in Europe around 1900 at the Paris Exposition, spawning Anglo-Saxon bars. | 1947 | Belle Époque | 1947 Cocktails Choix de 600 Recettes | 51a8b4b19f439abefdac04326695a53ed6cc30173627e701dfd0b1cc5f3fbac3 | draft | 6/7/2026, 12:27:02 AM | 6/7/2026, 12:27:02 AM |
| 331a659bfc874f21 | Cocktails by decade: 1930s through 1960s | Separate Food Timeline FAQ entries document popular cocktails in the 1930s, 1940s, 1950s, and 1960s, reflecting Prohibition-era and postwar drinking culture. | — | 1930s–1960s | The Food Timeline questions catalog | c8bd1167e60bdf1c7e73fcbe5877bee958bbdf578cd8b2ba21052d44cc80b3cb | draft | 6/7/2026, 1:12:29 AM | 6/7/2026, 1:12:29 AM |
| dbd9c83493937362 | Cocktails Matched to Canapés | The book pairs each cocktail with specific canapés, arguing total unconsciousness is not the goal of perfect drinking. | 1931 | — | 1931 Shake'em Up | 3ab47bc438f033201977d021c922c902e9e537824b7cd926ff6453826f18a658 | draft | 6/6/2026, 1:12:48 PM | 6/6/2026, 1:12:48 PM |