Stories
stories · showing 151–200 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| d7b899ec783aea0c | Durham Prebend's Grace-Cup | Ancient silver cups of two to three quarts are carried by a chorister at Durham feasts; guests drink to a toast after a Latin grace. | — | Victorian civic custom | Drinking Cups & Their Custom (1869) | bd8f77209221b2cd6d37c8eaa10399ff6a3be0d3878d52edaa5f487133beff16 | draft | 6/7/2026, 12:34:42 AM | 6/7/2026, 12:34:42 AM |
| 6c1b88de2f35f656 | Dutch bar manual structure | Slagter's manual numbers recipes from 87 (Absinth Cocktail) through punches, cobblers, and fizzes, reflecting continental European adoption of American mixed-drink culture. | 1926 | — | 1926 Cocktails by W Slagter | a4b5f4e44a0140e152e1a799c4d8a6588abb79d32bdf6c020f8b7b8adc2721cb | draft | 6/6/2026, 1:06:22 PM | 6/6/2026, 1:06:22 PM |
| 6f27934082ea243b | Egg Nog as American Institution | Egg Nog is originally an American institution, popular both at the North and at the South, but more particularly in the southern states during the holiday season. With milk punch, it is popular among physicians for convalescents. | 1869 | — | Haney's Steward & Barkeeper's Manual | 408974d6c6b1cd7a289151df397fcc80527ebc9c020b0a166c8b7a37b2a21a61 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 0e25cbb4b6438408 | Eight Immortal Drinkers | Opens with Tou-Fou's translated poem on legendary Chinese drinkers. | 1928 | — | Cheerio! | d95b4ad1244ddd0853df4e328cc0dc3b2da24efdba2dae02388ae450b2836431 | draft | 6/6/2026, 12:44:21 PM | 6/6/2026, 12:44:21 PM |
| e6052f9f28098b71 | El arte del cocktail según Cinzano | Cinzano presents cocktails as fantasies of taste requiring quality ingredients and classic balance. | 1950 | — | 1950 Cinzano en El Cocktail | 8906c0e797eb2404d837e079febe7d5dc7840814dcdcb18e2373e7f668d71922 | draft | 6/7/2026, 12:33:43 AM | 6/7/2026, 12:33:43 AM |
| 968ac50a10b19142 | El cocktail desplaza al té | Las reuniones de té fueron arrinconadas por fiestas de cocktail que resuelven la sociabilidad y abren relaciones en diplomacia, política y buena sociedad. | 1959 | — | 1959 El Coctel y Sus Derivados por Fernando Gaviria | a711e25109c3d8ae9bbcf18907b881110f3f858bd6f7da52717bd3711218558e | draft | 6/7/2026, 12:36:23 AM | 6/7/2026, 12:36:23 AM |
| ff92a67b85e738dd | El cóctel como bella arte | Pichín defines cocktail as inspiration of the moment, an equilibrated mixture producing a new distinct flavor. | 1955 | — | 1955 Tragos Magicos by Pichin | 2800dbf120b8878d4b8fbe8472ece1fe67be5a541a84df7d0c7fd1059beebc5c | draft | 6/7/2026, 12:34:20 AM | 6/7/2026, 12:34:20 AM |
| ef697c913acb9fb4 | El Martini como rey de los cocktails | Brucart declara que la exclamación Un Martini es familiar en todos los bares del mundo y que es indiscutiblemente el cocktail más famoso, disponible en variantes seco, medio seco y dulce; en España se bebe aún más seco que la fórmula clásica. | 1943 | — | 1943 Cien Cocktails by Jacinto San Feliu Brucart | eacb50028fbe910adadfacecbbdf20b857af6e100c3e71d02f322f996aca738e | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 537f0290f12dce98 | Eleven Famous Cocktails of New York's Most Exclusive Club | Warnock's 1928 Giggle Water includes a celebrated pre-war club cocktail list featuring Bronx, Manhattan, Dry Martini, Bacardi, and other named classics. | 1928 | — | — | 25a391ed960ea2259fed0b0a6e0962f9a2ab65a7f41c33e3e49d25e4cca8b43b | draft | 6/6/2026, 12:48:54 PM | 6/6/2026, 12:48:54 PM |
| b2b8b1d74fa95f1b | Ensslin's New York Standard | Ensslin's book gives a complete list of standard mixed drinks in use in New York City for home, hotel, and club service. | 1917 | — | 1917 Recipes for Mixed Drinks by Hugo R Ensslin | a4ee3325675692d68dc71d6fbd2dc39c72f77f88de0cd746463aafa6a661380f | draft | 6/6/2026, 12:39:00 PM | 6/6/2026, 12:39:00 PM |
| 4ed2eecc4706ec4f | Enzo Antonetti wins 1964 world championship | Enzo Antonetti won the 1964 world cocktail championship in Edinburgh representing Argentina with entirely Argentine products. | 1964 | — | 1966 TRATADO PRÁCTICO DE COCTELERÍA, PASTELERÍA Y AFINES.md | 1e6ab6cfe9ae42657553b598cc6e269b00fe79c33225012121d2390c78a55beb | draft | 6/7/2026, 12:40:47 AM | 6/7/2026, 12:40:47 AM |
| e8697a38325a2ae0 | Estructura del cocktail: base, modificador e ingredientes | El manual argentino define que todo cocktail requiere una bebida base (>50%), un modificador que suavice o aromatice, y adiciones en gotas para color o aroma. | 1961 | — | 1961 COCKTAILS Y BOCADITOS 2° EDICIÓN | 142e2f56be7f1221f6d2343a909e045426e4a545d2347068399664565ad850c2 | draft | 6/7/2026, 12:36:59 AM | 6/7/2026, 12:36:59 AM |
| f2b5604ba049e0b9 | Etiqueta del cantinero cubano | El manual enseña saludar con respeto, priorizar a las damas, hablar bajo, ser discreto y mantener pulcritud personal detrás del bar. | 1959 | — | 1959 Manual de Cocteleria año de la liberacion | 4656ff84c03a2144dcd789efad67852488ffc8aed72f4b3b07219db4ff547160 | draft | 6/7/2026, 12:36:31 AM | 6/7/2026, 12:36:31 AM |
| 06a403d043b16e5b | Etymology of Cocktail | Dr. Vizetelly traced cocktail to at least 1806, citing The Balance describing a stimulating liquor of spirits, sugar, water and bitters vulgarly called bitter sling. | 1806 | early American | 1935 Old Waldorf-Astoria Bar Book | d0e03a651466ccec49580814373fccf078b2c12f9dc4f4429eeaa5eaa29d8a46 | draft | 6/6/2026, 1:31:33 PM | 6/6/2026, 1:31:33 PM |
| 2cb323b6770bbc7e | Etymology of Punch from Persian pancha | Though considered English, punch's name derives from Persian punj or Sanskrit pancha meaning five ingredients. Addison's foxhunter would be astonished that even the name is oriental; Fielding notes a clergyman preferred punch as nowhere condemned in Scripture. | — | Eighteenth-century etymology | Oxford Night Caps (1847) | d3a52f96331631b36bf8c04710e7785294dd3d1c17071171cfbe28fded862990 | draft | 6/7/2026, 1:12:22 AM | 6/7/2026, 1:12:22 AM |
| d0621db8646272d7 | Evolution of the average Thanksgiving plate | Today's typical Thanksgiving table—turkey, stuffing, cranberry sauce, potatoes, and multiple pies—evolved through 19th-century cookbooks and Ladies Aid Society meals while retaining the American cranberry as a continuous thread. | 1900 | Modern America | Food Timeline — American Thanksgiving dinner | fdfc9d67e188f750b5010af0c93ab7fcd63034b6ec569fe58588497b9f1705c1 | draft | 6/7/2026, 12:34:40 AM | 6/7/2026, 12:34:40 AM |
| aa5a956070302027 | Fabricated Muscat Eau-de-Vie | The manual records blending alcohol, water, and old muscat wine to produce an exquisite muscat eau-de-vie sent to Berthollet, demonstrating widespread adulteration of prized spirits. | — | — | Distillateur Liquoriste (1918) | 2835008d417813491939f5ee30e209f867df2caf17db0b3c95a62a9151ef7572 | draft | 6/7/2026, 12:34:20 AM | 6/7/2026, 12:34:20 AM |
| 29f3088efc419904 | Faux Pomme Born at Solomon's | While working at Solomon's, Nate Caudle improvised a gin cocktail for the chef that produced an uncanny green-apple sensation without apple ingredients, becoming his first original recipe. | 2013 | 2008-2010 | Cocktail Culture | 870a6fce819e4bd879a3abc56ca1347c3aad16f09851fd77284bcf921973118f | draft | 6/7/2026, 1:10:31 AM | 6/7/2026, 1:10:31 AM |
| b66714ff74185ff0 | FDR's 1939 Hyde Park hot dog picnic | President and Mrs. Roosevelt hosted a Fourth of July picnic at Hyde Park in 1939 with hot dogs, Boston baked beans, cold meats, lettuce and tomato salad, watermelon, coffee, soft drinks, and beer. | 1939 | New Deal era | Food Timeline — Fourth of July food history | 17c10cc3f0381361e5424c411ccad79871f2527bc195811e4f4a61943a47e7ff | draft | 6/7/2026, 12:34:46 AM | 6/7/2026, 12:34:46 AM |
| 344e41372adbdf4d | First American Bartender's Manual | Harry Johnson published the first Bartender's Manual ever issued in the United States from San Francisco about 1860. Ten thousand copies sold within six weeks at a price far above the present edition. | 1860 | Gilded Age bar trade | Harry Johnson's Bartenders' Manual (1934) | 7811dc676433dfbe2bf7a68eb20b23a9522c411c958e41c0f9ae8634bd1f847e | draft | 6/7/2026, 1:13:13 AM | 6/7/2026, 1:13:18 AM |
| f108eff01804241e | First published definition of the cocktail (1806) | The Balance and Columbian Repository defined cocktail as stimulating liquor composed of spirits, sugar, water, and bitters — the classic four-ingredient formula still cited today. | 1806 | Early American republic | The Balance and Columbian Repository | 5da8b637c48be9df478d8e4c4701e15fb9f8e6abe109387c34ba9fdd177cdd62 | draft | 6/7/2026, 1:12:11 AM | 6/7/2026, 1:12:11 AM |
| 4a500924994b151c | First smoked cocktail at Tailor | In 2007 at the Manhattan bar Tailor, barman Eben Freeman mixed infused smoked cherry and alder wood with house-made Coca-Cola syrup and bourbon to create an updated Jack and Coke, launching the smoked-cocktail trend. | 2007 | modern mixology | Smoked Mixology by Headley Sullivan | a0bdb9ff2c0a171f2b26007737b771f53972a0506e388fc3291afe986d9c26b4 | draft | 6/7/2026, 1:09:55 AM | 6/7/2026, 1:09:55 AM |
| 746327c923861170 | First Spanish Cocktail Manual | Doménech states he was the first in Spain to publish a cocktail manual when most bartenders and the public barely knew what a cocktail was. | 1931 | — | 1931 El Arte del Cocktelero Europeo | f7f17d7a1b1ba9c75a3f558fbe1c6831e38a4299af7cbd0e76c6c0c15cf95ec2 | draft | 6/6/2026, 1:12:02 PM | 6/6/2026, 1:12:02 PM |
| 6a43cb647d2b0723 | First Thanksgiving was not the modern menu | The Pilgrim's 1621 feast included turkey, venison, waterfowl, cod, clams, and oysters but no apple pie or mashed potatoes; squash, maize, and local berries substituted for unavailable European ingredients. | 1621 | Colonial New England | Food Timeline — American Thanksgiving dinner | fdfc9d67e188f750b5010af0c93ab7fcd63034b6ec569fe58588497b9f1705c1 | draft | 6/7/2026, 12:34:40 AM | 6/7/2026, 12:34:40 AM |
| 766a6a291f28ca05 | First Tomato Juice Cocktail | The College Inn Food Product Co. of Chicago was the first to introduce the Tomato Juice Cocktail. Meier notes tinned tomato juice is uniform and preferable to seasonal fresh tomatoes. | — | — | The Artistry of Mixing Drinks, Tomato Juice note | 0c90ee570011d21df6ffbef872890c25f9315214c5ed5935468af945ad4dd1f5 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| 06f4a642f432fcf4 | Fish House Punch | A classic Philadelphia-area punch combining rum, brandy, peach brandy, lemonade, and sugar, diluted to taste—one of several party punches recommended for large gatherings. | — | — | 1934 The Masterly Touch | 567aba67e2af1d3f6735762cc9bc9424499b88f5d792331f78f52b1b4fac7cc2 | draft | 6/7/2026, 1:07:28 AM | 6/7/2026, 1:07:28 AM |
| c6073a75409a1eb2 | Fish House Punch original cider version | A note on Fish House Punch records that the original recipe used cider instead of champagne and omitted water, before the Club's published adaptation. | — | — | Club de Cantinero de la Republica de Cuba Manual Oficial | 1e0c7afd9d566cdc4b937a7f60ce1d9c2480a6e36ad1747458451284c46748e3 | draft | 6/7/2026, 1:09:43 AM | 6/7/2026, 1:09:43 AM |
| 585f5695f3310f6d | Five O'Clock Cocktail Era | Max Blay satirizes the five o'clock cocktail replacing afternoon tea, listing potent formulas for Lucifer, Rayo, and Bosom Caresser. | 1931 | — | 1931 El Arte del Cocktelero Europeo | f7f17d7a1b1ba9c75a3f558fbe1c6831e38a4299af7cbd0e76c6c0c15cf95ec2 | draft | 6/6/2026, 1:12:03 PM | 6/6/2026, 1:12:03 PM |
| 9975d693d8e47b53 | Flip service rule | Flips must use egg yolk only, prepared before the guest and consumed immediately or they lose flavor and appearance. | 1921 | — | — | 0c00e5a64da47d2ee743f733c8419951d1af31df8a44f679703ed59e2ab8b97d | draft | 6/6/2026, 12:41:21 PM | 6/6/2026, 12:41:21 PM |
| e64841f2f8037be4 | Floating Island — Victorian showpiece dessert | Lettice Bryan's Floating Island layers jam-filled sponge cake on egg cream, topped with sweetened beaten egg whites decorated with preserves and real flowers—the finished dish is meant to resemble an island floating on cream. | 1839 | Antebellum Kentucky | The Kentucky Housewife, Lettice Bryan (1839) | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:32 AM | 6/7/2026, 1:09:32 AM |
| 2a50d423bc120d1d | Floridita as Prohibition cocktail refuge | Food Timeline cross-links Floridita and Cuban cocktail history, noting La Florida bar as a Prohibition-era sanctuary for cocktail culture alongside Harry's American Bar in Paris. | 1939 | 1930s Havana | Food Timeline index | 1419fd5ba4246315a0ca23b274d0fd45a9e4948d0883f065e596d9b61141572d | draft | 6/7/2026, 12:34:50 AM | 6/7/2026, 12:34:50 AM |
| 8f54c5fadf50ab8e | Fockink's 250-Year-Old Amsterdam Distillery | Wynand Fockink established his liqueur house in 1679 at Amsterdam. The original building where Orange Curaçao was first distilled still exists and was placed on the Dutch National Commission's list of Archaeological Monuments, drawing hundreds of visitors who taste liqueurs in the same environment as 250 years ago. | 1679 | Dutch golden age | 1937 Here is Something that will interest you (3rd edition) | ffe0351d3c07b3831e6ecc53c5228bd2f116f54ab88601a6bc76f361f450c015 | draft | 6/7/2026, 1:09:50 AM | 6/7/2026, 1:09:50 AM |
| d00fc8ebc54ae80c | Food Timeline as cocktail history index | The Food Timeline service catalogs decade-by-decade American drink trends from mint juleps and French 75s in the 1920s through tiki drinks, Bloody Marys, and craft cocktail revival entries. | 1999 | 20th century America | Food Timeline index | 1419fd5ba4246315a0ca23b274d0fd45a9e4948d0883f065e596d9b61141572d | draft | 6/7/2026, 12:34:50 AM | 6/7/2026, 12:34:50 AM |
| a6914a46d0d5c79f | Food Timeline Library Collection | The FoodTimeline library owns 2300+ books, hundreds of 20th-century USA food company brochures, and dozens of vintage magazines including Good Housekeeping, American Cookery, and Ladies Home Journal, with ready access to historic magazine, newspaper, and academic databases. Service is free and welcomes everyone. | — | — | Food Timeline | 0aa524ea68dd9ba880b5bc0832778987e14f9b9b1ce9c22acd6470a71538d2cc | draft | 6/7/2026, 1:09:23 AM | 6/7/2026, 1:09:23 AM |
| 2075db6a3e0652ee | Food Timeline Recipe Quiz 1 | An interactive quiz from The Food Timeline featuring foods with unusual names—from Airline Chicken and Ants on a Log to Welsh Rabbit and Yorkshire Stand Pie—each linked to historical entries explaining the dish's origin and naming. Presented as 'served with a side of history.' | 2004 | — | Food Timeline (foodtimeline.org/recipequiz.html) | 0aa524ea68dd9ba880b5bc0832778987e14f9b9b1ce9c22acd6470a71538d2cc | draft | 6/7/2026, 1:09:22 AM | 6/7/2026, 1:09:22 AM |
| c9b262fe03758e2a | Food Timeline Recipe Quiz 2 | Lynne Olver's Food Timeline Recipe Quiz 2 presents twenty whimsically named American dishes—from Aviation Glide to Three Of A Kind—with source citations and editorial notes explaining name origins, etymology, and historical context across soda fountains, Creole bakeries, and home cookbooks. | 2004 | Food Timeline web archive | Food Timeline Recipe Quiz 2 (foodtimeline.org) | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:34 AM | 6/7/2026, 1:09:34 AM |
| 7deb19d39e3261e2 | Food With Every Drink | Gordon argues alcoholic drinks should never be taken without food, and that food-with-drink combinations spare cells the shock of raw spirits. | 1934 | — | 1934 Gordon's Cocktail & Food Recipes | 50b84b4ab2d33c5b2daed1e3c36d89eb625d74a832097813661b4acf4d5240b9 | draft | 6/6/2026, 1:16:07 PM | 6/6/2026, 1:16:07 PM |
| 90f93a119cdc8962 | Founding of the Café Royal | French fugitive Daniel Nicols Thevenon and his wife opened a modest Glasshouse Street café in 1864, expanded into Regent Street's famed Café Royal, adopted the Imperial Crown over N insignia in the 1880s, and maintained renown through rebuilding and changing clienteles. | 1864 | Victorian and Edwardian London | Café Royal Cocktail Book explanation | 7ae4ee99592059f0dd4f0e96bc22cf84c691f0b36e45b20ba41f655c5809e038 | draft | 6/7/2026, 1:09:53 AM | 6/7/2026, 1:09:53 AM |
| cdb981efc13701ce | Four hinges of friendship toast | Opening toast: lying, stealing, swearing and drinking — when you drink, drink with me. | 1933 | — | 1933 Mixer's Guide | 00f4226b8c84d348e4fc4f605e00c8599f667624c86e47e308149e5f5d6839f2 | draft | 6/7/2026, 12:34:15 AM | 6/7/2026, 12:34:15 AM |
| 9987fa646ebb8f3e | Fractional Proportions for Batch Mixing | Wiley proportioned most recipes in fractional quantities so any number of drinks can be prepared without a standard jigger. | 1932 | — | 1932 The Art of Mixing | 3fba5c66055f3e4c981cea8c6ec9ba41795f40a308ded8f7173bfe858339e6c9 | draft | 6/6/2026, 1:15:29 PM | 6/6/2026, 1:15:29 PM |
| 7a5f77a828c58a1d | From Copenhagen to Tom and Jerry | Thomas first called his hot egg drink Copenhagen after a Danish prototype, but Missourians dubbed it Jerry Thomas; the name Tom and Jerry arose on the Atlantic coast as a contraction of his Christian and surnames. | 1852 | antebellum St. Louis | Herbert Asbury introduction | c2e166e57dbf0883efe2a4779e399a7974d735aae66c56f344ae174420c0b60a | draft | 6/7/2026, 1:07:54 AM | 6/7/2026, 1:07:54 AM |
| 1e908bfcdd73e2b9 | From Lemonade to Redoubtable Cocktails | The author promises new palate sensations from simple, ingenious combinations imagined by the most practical people on earth—the Americans. The collection spans gentle fresh lemonades beloved by children and young women to formidable cocktails for the most jaded palates, reflecting the full spectrum of American mixed-drink culture as interpreted for French home entertaining. | 1912 | early 20th century | Avis aux gourmets, N. Larsen (1912) | 46b4d99cd61b7a150a6719b3fa6054e45a826a9d4e8ce08263b963e73be5766c | draft | 6/6/2026, 12:19:17 PM | 6/6/2026, 12:19:17 PM |
| 5c71ac168ad35fdb | Fundación de A.M.B.A. | La Asociación Mutual de Barmen y Afines nació el 16 de mayo de 1941 durante un banquete en homenaje a los fundadores de la revista El Barman. | 1941 | Argentina | — | 785d4d5881a955207a2755777ab6b794b51cea99e6c2404ae68f721e5d2fe83b | draft | 6/7/2026, 12:37:01 AM | 6/7/2026, 12:37:01 AM |
| b0de8325ded2606c | Gargoyle Sauce — Settlement Cook Book dressing | Mrs. Simon Kander's Settlement Cook Book (1936) defines Gargoyle Sauce as boiled-oil mayonnaise enriched with Worcestershire, chili sauce, paprika, pearl onions, and green peppers, served ice cold over fish or tomatoes. | 1936 | Depression-era Milwaukee | The Settlement Cook Book, 21st edition (1936) | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:34 AM | 6/7/2026, 1:09:34 AM |
| e6dcad0a26042313 | General Ford's Punch à la Ford | General Ford, commanding engineer at Dover, made punch on a large scale by rubbing lemon peel with sugar to extract essential oil, bottling sherbet with Cognac and Jamaica rum; Benson E. Hill reported drinking it more than six months old with great improvement from age. | 1862 | Victorian | Punch à la Ford | 2faaadd882f367f2cc7e00721399d9d19caf68831e78afad8b2d0d33c9a00c14 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| 31d69260ca96b675 | General Harrison and the Mississippi Egg Nogg | General Harrison Egg Nogg—cider, egg, sugar, nutmeg—was very popular in early days on the Mississippi and was General Harrison's favorite beverage. | — | Antebellum America | 1934 Tom and Jerry's Bartender's Guide | 8b4c40dc4e147a818e6804abf7137a80b7ac5fbe1d6a60034abd56145ffd0fb5 | draft | 6/7/2026, 1:07:36 AM | 6/7/2026, 1:07:36 AM |
| ad070d4b5e21a80d | General Harrison Egg Nogg | A pleasant, non-intoxicating egg nog popular throughout the southern United States, made with egg, sugar, ice, and the very best cider. | 1888 | American South | Harry Johnson's Bartenders' Manual (1888) | 44735a6de03f13611c3e9c1c150a2d1848fb4188c5c9fb3cbef601c17cb795b6 | draft | 6/7/2026, 1:09:57 AM | 6/7/2026, 1:09:57 AM |
| 98e176aad932e82a | General Harrison's Egg Nogg on the Mississippi | General Harrison's Egg Nogg—cider shaken with egg and sugar—was a delicious and very popular drink on the Mississippi in old times and said to be General Harrison's favorite beverage. | 1887 | Antebellum Mississippi River | Thomas (1887) | 53b67a3c13933e5dded4b96167274446b1757e2f0571f764d10c5441b81ad46e | draft | 6/7/2026, 1:12:19 AM | 6/7/2026, 1:12:19 AM |
| b8be7aad1cd5caca | German Mixology adaptation | Preface explains adapting American mixed-drink recipes into clear German for German bar conditions after years abroad. | 1925 | Weimar Germany | — | e2901663ffb22b766788d1a5e8236eeb6e11e97eca86ed55e4fab6e93f3528e0 | draft | 6/6/2026, 12:41:29 PM | 6/6/2026, 12:41:29 PM |
| 62b9db7b2e7e95e7 | Gin as Juniperus | The introduction traces gin from Juniperus berries through Dry, Old Tom, Plymouth, Holland, and fruit gins, promising fame to hosts who follow correct proportions and glassware. | 1932 | — | 1932 One Hundred Ways | f761cba23550a15867b68100ab5f76b58546c39064b17e0a953a58271667c9c3 | draft | 6/6/2026, 1:15:01 PM | 6/6/2026, 1:15:01 PM |