Stories
stories · showing 251–300 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| edeba2fef6e2730c | Introduction | Ma première édition du présent livre de Boissons Américaines a été un si grand succès que je me décide à publier cette seconde édition plus complète, et où l'on trouvera une liste encore plus étendue de ces boissons américaines des dernières créations ; car, dans le métier de Barman comme celui de musicien, il y a toujours du nouveau à apprendre. | 1892 | Late 19th century | Drinks of the World | b509a988be92053cfa6b0db48b739ff3c0eb9f8ac07d8f038284ad348e317b64 | draft | 6/6/2026, 2:31:33 AM | 6/6/2026, 11:16:46 AM |
| bf7f295f506f3d38 | Introduction to Coca | The native of South America has adopted Coca as a masticatory, using it to alleviate vertigo and weakness. | 1890 | 19th century | 1890 Coca and its Therapeutic Application by Angelo Mariani | 00583d5aa68b5561b0d474cfe3debf4caa6c0173789ec26d2fabbe8630a96ec0 | draft | 6/6/2026, 8:21:43 AM | 6/6/2026, 8:21:43 AM |
| cda9db2a705bba91 | Introduction to How to Mix Drinks | The book introduces the concept of social drinks and the importance of using high-quality ingredients. | 1864 | 19th century | How to Mix Drinks | 3fb04dad8b079fc9a9b3cf798f561d13034280d8d76929e7b7c0acc7dfcb7260 | draft | 6/6/2026, 2:27:13 AM | 6/6/2026, 2:27:13 AM |
| 77bef64f63250f8c | Introduction to Jack's Manual | The author's desire to share knowledge of wines, liquors, and cordials with friends and patrons. | 1908 | — | Jack's Manual | 8a4e57488ee9933912ab839827bbe45b080ef2c6621811e554ee4587da2becdb | draft | 6/6/2026, 11:45:56 AM | 6/6/2026, 11:45:56 AM |
| 9d8aeb12855d391b | Introduction to Six Hundred Receipts | The book contains 600 receipts for various purposes, including cooking, perfumery, cordials, and more. | 1867 | — | Six Hundred Receipts by John Marquart | 0570029d983e88456936a895508d03924adcab4fe4f2145ec589de33c769003e | draft | 6/6/2026, 2:28:41 AM | 6/6/2026, 2:28:41 AM |
| f8d73a9727decb36 | Introduction to The American Bar-tender's Guide | This is an Age of Progress; new ideas and new appliances follow each other in rapid succession. Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility of necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort and afford gratification to fastidious tastes. | 1889 | — | — | f44d997d30043ae5f1ac4ee42c2f8d1a86a45d65242d7193c6f886a39ca80b53 | draft | 6/6/2026, 8:21:08 AM | 6/6/2026, 8:21:08 AM |
| e3672c347d7c4c53 | Introduction to the book | The book introduces the concept of social drinks and the importance of using good quality ingredients to make them. | 1862 | 19th century | The Bar Tender's Guide | 28f1b74e3e95021ae55feb5ecd1ddaaa4252e4282cc73365822eb15f67b50dcc | draft | 6/6/2026, 2:26:17 AM | 6/6/2026, 2:26:17 AM |
| a2f8661f1be92efc | Introduction to The Book of one Hundred Beverages | The book was written to supply and increase the demand for beverages of an unintoxicating character. | 1859 | 19th century | The Book of one Hundred Beverages by William Bernhard | bf1f744855a76ee65967e40d78d36345632c9222455787c308ec9ac5f5e5fe95 | draft | 6/6/2026, 2:21:43 AM | 6/6/2026, 2:21:43 AM |
| d9846f1ea9d038bc | Invention of Metal Liquor Tubes | Johnson invented perforated metal tubes for bar liquor boxes to replace damp wooden tubes that gave off bad odors, improving cooling and cleanliness behind the bar. | 1888 | — | Harry Johnson's Bartenders' Manual (1934) | 7811dc676433dfbe2bf7a68eb20b23a9522c411c958e41c0f9ae8634bd1f847e | draft | 6/7/2026, 1:13:18 AM | 6/7/2026, 1:13:18 AM |
| f799ab890e8c1aa5 | Invention of the Autococktail Castro | Julio Castro designed a simple scaled apparatus (Autococktail 'Castro', patent No. 44224) so anyone could prepare identical cocktails at home or in small shops, batching 1-liter mixes with uniform 29–30° alcohol. The device and recetario were sold together in Buenos Aires, 1937. | 1937 | 1930s Buenos Aires | 1937 Autococktail Castro by Julio Castro | d58547c86220c82b44a3050e246310cf2870b5247f6168b7efef05f78039d777 | draft | 6/7/2026, 1:09:58 AM | 6/7/2026, 1:09:58 AM |
| 5fbff285ec3a55e8 | Invention of the Bronx Cocktail | Bartender Johnnie Solon created the Bronx when challenged by waiter Traverson to devise a new cocktail, combining gin, orange juice, and both vermouths after visiting the Bronx Zoo. | 1906 | pre-Prohibition | 1935 Old Waldorf-Astoria Bar Book | d0e03a651466ccec49580814373fccf078b2c12f9dc4f4429eeaa5eaa29d8a46 | draft | 6/6/2026, 1:31:33 PM | 6/6/2026, 1:31:33 PM |
| 3b3962fdba23717b | Invention of the Scoff-law Cocktail | Chicago coined 'scoff-law' for prohibition dodgers; days later Jock at Harry's New York Bar invented the Scoff-law Cocktail, which became popular among American prohibition dodgers in Paris. | 1924 | Prohibition era | — | adc67226c159f2d810167c36f884a3993f7dc86169b5de1c5e308983bef24446 | draft | 6/6/2026, 12:49:11 PM | 6/6/2026, 12:49:11 PM |
| 0eab0844d703a0a0 | Italian hotel bar cocktail culture | Grandi's manual presents more than three hundred numbered cocktails for Italian hotel bars, alongside cobblers, fizzes, flips, and juleps—evidence of American drink culture transplanted to the peninsula. | 1927 | 1920s Italian hospitality | 1927 Cocktails by Piero Grandi | 7e0598020bf626388fc1960615e4525902ae12fd852879707baad50685257868 | draft | 6/6/2026, 1:06:46 PM | 6/6/2026, 1:06:46 PM |
| e1b088b36fc8fe31 | Italian Migration and Australian Culinary Transformation | Italians arrived from the 1870s as Queensland cane labourers, later dominating Griffith fruit-growing. Post-WWII they became the largest non-English migrant group, introducing parmesan, pecorino, mozzarella, prosciutto, pasta, olive oil, espresso, and vegetables such as zucchini, eggplant, and radicchio to mainstream Australian eating. | — | — | How to Cook a Galah, Laurel Evelyn Dyson, 2002 | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| bc1bc7d384d16eeb | Jaque Catlin Cocktail at Vikings Bar | Named for popular Paris picture actor Jaque Catlin; recipe by Olle, bartender at the Vikings Bar in Paris, combining gin, Swedish brännvin, and Swedish punsch. | 1930 | — | 1930 Two Hundred Selected Drinks by K W Sundin | e6cfbdd476d226985d8e21affbdf179d9df0528a4936818046d1391ca64b76f4 | draft | 6/6/2026, 1:11:07 PM | 6/6/2026, 1:11:07 PM |
| 018f3a32a8311ad9 | Jealousy Puffs and southern courtship cakes | Mrs. Porter's New Southern Cookery (1871) groups Jealousy Puffs with Rival Cake, Flirtation Cakes, Kisses, Ancient Maiden's Cake, and Acquaintanceship Cakes—a southern tradition of naming sweets for courtship and marriage. | 1871 | Reconstruction-era South | Mrs. Porter's New Southern Cookery (1871) | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:33 AM | 6/7/2026, 1:09:33 AM |
| dba48ab971f8de55 | Jerry Thomas and the London American Saloon | The preface recalls a peripatetic American's saloon behind the Bank of England displaying American drink names like Connecticut eye-openers and Alabama fog-cutters, inspiring the idea for a comprehensive mixed-drink catalogue. | 1862 | Victorian | Preface | 2faaadd882f367f2cc7e00721399d9d19caf68831e78afad8b2d0d33c9a00c14 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| de654cec380243ad | Jerry Thomas astonishes London | In 1859 Jerry Thomas toured London, Southampton, and Liverpool with a £1,000 silver bar set, inventing startling drinks such as the Blue Blazer for staid English drinkers before returning promptly to America despite financial success. | 1859 | Victorian London | Café Royal Cocktail Book preface | 7ae4ee99592059f0dd4f0e96bc22cf84c691f0b36e45b20ba41f655c5809e038 | draft | 6/7/2026, 1:09:53 AM | 6/7/2026, 1:09:53 AM |
| 77310de92c04ac78 | Jerry Thomas orders the drink-recipe wilderness | As mixed drinks multiplied beyond reckoning, bartender Jerry Thomas published the first Bartender's Guide in 1862, collecting and sorting valuable recipes for posterity—the first professional drink recipe book. | 1862 | Golden Age of American bartending | Rund um die Bar (1934) | 5ac4f05df75507a2c9d0d1d61ef1f13484e28b2cee57c53193d1cceda007686b | draft | 6/7/2026, 1:07:58 AM | 6/7/2026, 1:07:58 AM |
| 9b974cd3d9518450 | Jerry Thomas Raises the Cocktail | Thomas diagnosed faulty bitters as holding back the cocktail, created Jerry Thomas's Own Bitters, and championed the drink until it became the morning tipple of convivial New York businessmen. | — | mid-nineteenth century New York | Herbert Asbury introduction | c2e166e57dbf0883efe2a4779e399a7974d735aae66c56f344ae174420c0b60a | draft | 6/7/2026, 1:07:55 AM | 6/7/2026, 1:07:55 AM |
| 9a4c66a502c37f26 | Jerry Thomas the Precursor | Vermeys calls Jerry Thomas Soyer a poor precursor of cocktail art, noting mixed drinks existed in antiquity. | 1947 | — | — | 51a8b4b19f439abefdac04326695a53ed6cc30173627e701dfd0b1cc5f3fbac3 | draft | 6/7/2026, 12:27:02 AM | 6/7/2026, 12:27:02 AM |
| 1c8f4c9ab1386a26 | Jerry Thomas' experience | Jerry Thomas has travelled Europe and America in search of the best mixed drinks and has been the presiding deity at several renowned bars. | 1862 | 19th century | The Bar Tender's Guide | 28f1b74e3e95021ae55feb5ecd1ddaaa4252e4282cc73365822eb15f67b50dcc | draft | 6/6/2026, 2:26:17 AM | 6/6/2026, 2:26:17 AM |
| a3ceee019745bc52 | Jesus College Wassail Bowl | At Jesus College the Wassail Bowl or Swig is central to Welsh student entertainments. On St. David's Day an immense silver gilt bowl presented by Sir Watkin W. Wynne in 1732 is filled with ten gallons of Swig and handed round the festive board. | 1732 | Georgian Oxford | Oxford Night Caps (1835) | c26052d10df03c978cb50683559d2a772171e8bf163701ab129b9a2d47775792 | draft | 6/7/2026, 1:12:14 AM | 6/7/2026, 1:12:14 AM |
| 574c06c95678b747 | Jesus College Wassail Bowl on St David's Day | Swig remains a Jesus College favourite; on St David's festival Sir Watkin W. Wynne's 1732 ten-gallon silver gilt bowl is filled and handed round. Formerly used roasted crab apples instead of toast; Shakespeare alludes to wassail crab in Midsummer Night's Dream. | 1732 | Georgian Oxford | Oxford Night Caps (1847) | d3a52f96331631b36bf8c04710e7785294dd3d1c17071171cfbe28fded862990 | draft | 6/7/2026, 1:12:18 AM | 6/7/2026, 1:12:21 AM |
| 4fcddbcb1b5af119 | Joe Baum's Central Services Food Machine | Baum's Inhilco company fractured mass feeding into small themed operations sharing central dishwashing, purchasing, and a Central Services kitchen. Jacques Pepin devised scalable sauce and soup systems; Dennis Sweeney managed production of items like James Beard's chicken hash for Windows and fried chicken for Sky-Dive, delivered by pallet-lift trucks and special elevators. | 1977 | operational innovation | Raymond A. Sokolov, New York Times, March 6, 1977 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:56 AM | 6/7/2026, 1:11:56 AM |
| 9d569ef23cad34f7 | Jonathan and Bessie's cocktail legend | Preface recounts Jonathan the innkeeper, his daughter Bessie, stolen fighting cock Washington, and a betrothal feast where mixed liqueurs were christened cocktail after the rooster's colorful tail. | 1924 | American folklore | 1924 Carlo's Cocktail et Boissons Américaines | a7398c2d1999fb2d81397dec95a9e3761f6d5877d53dc06c64ef3d4f52473267 | draft | 6/6/2026, 1:05:52 PM | 6/6/2026, 1:05:52 PM |
| 99dc888a1a487b42 | Joseph Taylor and the Preserved Bar Book | Barman Joseph Taylor kept the battered Old Waldorf Bar Book through Prohibition and gave it to Crockett for incorporation into Old Waldorf Bar Days; he died before Repeal Day. | 1933 | Repeal era | 1935 Old Waldorf-Astoria Bar Book | d0e03a651466ccec49580814373fccf078b2c12f9dc4f4429eeaa5eaa29d8a46 | draft | 6/6/2026, 1:31:33 PM | 6/6/2026, 1:31:33 PM |
| a35c2427e5e8f12e | José Abeal's Bartending Journey | Abeal worked bars in Havana, New Orleans, and Miami for eighteen years before returning to Havana and opening his own business at the corner that became Sloppy Joe's. | 1918 | early 20th century | 1935 Sloppy Joe's Bar manual | d2f43540c0bcf027076417587b3214449ae6194d69461b7e07f4c5c66fdc74fa | draft | 6/6/2026, 1:31:32 PM | 6/6/2026, 1:31:32 PM |
| 0a83e7bb5ca91aca | José Abeal's Path to Havana | José Abeal arrived in Cuba from Spain in 1904 and bartended on Galiano and Zanja Streets for three years. He then sailed to New Orleans and worked six years, followed by six more years in Miami bars. In 1918 he returned to Havana, briefly tending bar at the Greasy Spoon café before buying the corner grocery that became Sloppy Joe's Bar. | 1918 | Early 20th century Caribbean bartending | Sloppy Joe's Bar Cocktails Manual (1931-1932) | 9e83daf80414b31fa8927c67bc685b98f255278aad9e9c41011704f30b5696e5 | draft | 6/7/2026, 1:12:09 AM | 6/7/2026, 1:12:09 AM |
| 4adb52866f914f50 | José Abeal's path to Havana | José Abeal left Spain for Cuba in 1904, bartended three years on Galiano and Zanja Streets in Havana, then worked six years in New Orleans and six more in Miami before returning to Havana in 1918. He first tended bar at the Greasy Spoon café before opening his own business. | 1904 | Early 20th century | Sloppy Joe's Bar (1936) | 5cb933b5c37a195513efdd5f44d6b0700bc02ee9e317c551bc3b9b609d54c2b8 | draft | 6/7/2026, 1:12:11 AM | 6/7/2026, 1:12:14 AM |
| 4c9d22b5a6030c9c | Julian Anderson Recipe Collection | A small 1919 compilation of American bar recipes compiled by Julian Anderson as a remembrance of old times. | 1919 | — | 1919 Julian's Recipes by Julian Anderson | 576989ff846039fc3e9526f14adfec3745a42d8d9b575e484c7ba8bc7f4e167a | draft | 6/6/2026, 12:39:53 PM | 6/6/2026, 12:39:53 PM |
| 0123224fac621479 | Kentucky Mint Julep in a Silver Cup | The book specifies the Kentucky Mint Julep be served in a silver cup: sugar dissolved in minimal water, cup packed with finely chopped ice, three-quarters wine glass bourbon stirred until the cup frosts, mint stems inserted downward beneath a thick leaf canopy. The drinker is instructed to inhale the fragrant mint before swallowing the julep. | 1934 | — | 1934 What Goes With What | 99f9659951b2b70d53257986bf5a7b53ea5745ea255b2bdf657d77c6d065ff05 | draft | 6/7/2026, 1:07:35 AM | 6/7/2026, 1:07:35 AM |
| 50781eef071efdc2 | King Edward Reproves the Ambassador | King Edward VII admonished a foreign ambassador who gulped a precious French vintage at one gulp: great wine must be breathed, held to the light, touched to the lips, set down, and talked about. | 1933 | Edwardian era | Bacchus Behave! Chapter VIII | f00789d32e154553d4f7763ed9116097749420b7793ff5991d37af1c9d40fa44 | draft | 6/7/2026, 1:10:18 AM | 6/7/2026, 1:10:18 AM |
| 70a1c3aaa91f3ab6 | L'Anusticier du Roy | A Parisian anis master distills star anis into azure liqueur for kings and poets. | 1954 | — | 1954 Anis Esprit de Joie et de Santé by André Montagard | 367333af9b6c095130fe912cc03ea061c1a4cc6c3ec936192fae65bb10248d01 | draft | 6/7/2026, 12:34:10 AM | 6/7/2026, 12:34:10 AM |
| d95916bb46f98930 | L'Art de Composer Facilement | A book about composing liqueurs and other domestic economy objects | 1807 | Napoleonic Era | L'Art de Composer Facilement, Et A Peu De Frais, Les Liqueurs De Table | 1e7e8b1735019d2ea7b24592e4e72f42d3c893c56f3d426cb9ba834aec9d3f71 | draft | 6/6/2026, 2:12:35 AM | 6/6/2026, 2:12:35 AM |
| f8c7e8bd3bcbd322 | L'histoire de l'absinthe | L'absinthe est d'origine française et a été créée par le Dr Ordinaire | 1797 | XVIIIe siècle | Maison Pernod Fils | a8b1a915bf3d3b048d92a8bd66d7b08f73eb9d79817b67c31073074a207be5d6 | draft | 6/6/2026, 10:51:21 AM | 6/6/2026, 10:51:21 AM |
| 6b24b9ee8bf6c153 | La Bilbaína club bar | After the Palace, Talavera ran the lavish Dutch-style bar built by La Bilbaína of Bilbao. Despite months of splendid company, inelegant exhibitionists behind the glass drove away midday clientele. | 1940 | post-war Bilbao | Los Secretos del Cocktail | 4179901736109f63bff910e917f6225861b716f6ee647e844ed7ea2f24809249 | draft | 6/7/2026, 1:09:44 AM | 6/7/2026, 1:09:44 AM |
| a42abf288510081b | La Cure des Fruits and Gesundheitsstag | France's one-day weekly fruit and vegetable juice regimen and Germany's Gesundheitsstag health holiday inspired Hauser's one-day Health Day practice for alkalinizing the body without hunger. | — | — | 1934 Here's How to be Healthy by B G Hauser | b54b80c10c13ad8220cc40ffdd1355aef393305a2468d3b1dbb31d8b6b91687d | draft | 6/7/2026, 1:07:26 AM | 6/7/2026, 1:07:26 AM |
| 70bafaf4dc70788f | La Florida as cocktail cathedral during Prohibition | Essayists claim U.S. and British magazines held that during Prohibition the art of the cocktail would survive only at Harry's American Bar in Paris and Bar-Restaurant La Florida in Havana. | 1939 | Pre-war Havana | Floridita Cocktails | 965560a9fc8015ca0941ba9c059f99ee513d9d9a53036092c3a9ab875e8340a9 | draft | 6/7/2026, 12:34:22 AM | 6/7/2026, 12:34:22 AM |
| 621e27e680ee5963 | La Genèse de l'Anis | Hebrew genesis describes anis seeds emerging from the cosmic tree as nectar of the gods. | 1954 | — | 1954 Anis Esprit de Joie et de Santé by André Montagard | 367333af9b6c095130fe912cc03ea061c1a4cc6c3ec936192fae65bb10248d01 | draft | 6/7/2026, 12:34:09 AM | 6/7/2026, 12:34:09 AM |
| b5d2a5d55e5667ee | La Piña de Plata becomes Bar La Florida | A bodegón founded in 1819 at Monserrate gate evolved through American occupation into the cocktail cathedral where Constante Ribalaigua officiated; during U.S. Prohibition magazines held that cocktail art would survive in Paris's Bar American and Havana's La Florida. | 1939 | Cuban Republic | Cocktails Bar La Florida (1939) | 602e18d388efa2331b6cb0d64088f4574acf250442aca3b8fd06871f21a4f01e | draft | 6/6/2026, 1:31:20 PM | 6/6/2026, 1:32:17 PM |
| 8646d5739b452964 | La Piña de Plata to La Florida | The bar traces from the 1819 chophouse La Piña de Plata through American occupation to Bar La Florida, preserved during Prohibition as one of two sacred temples of the cocktail alongside the American Bar in Paris. | 1819 | 19th–20th century Havana | Cocktails Bar La Florida (1937) | 5db931a739ba02ae8e6149e07f369a26604cc62b313c1737d327f111ab5356c0 | draft | 6/7/2026, 12:32:03 AM | 6/7/2026, 12:32:40 AM |
| 51be0a4c511a69e2 | La più alta distilleria d'Europa | Fratelli Rossi distill juniper at 1000 meters altitude in the Asiago plateau. | 1951 | — | 1951 L' abc per miscelare i cocktails | 02fde559079bd00718a19285d44b4b12b623cd945c8ed86924680029aadad01c | draft | 6/7/2026, 12:34:12 AM | 6/7/2026, 12:34:12 AM |
| d3ebe64932a457c4 | Lambs Wool corrupted from La mas ubal | Lambs Wool is a Wassail Bowl variety. The first of November was La mas ubal (day of apple fruit), corrupted to Lambs Wool. Once common in Ireland but superseded by whiskey. | — | — | Oxford Night Caps (1871) | 958d2ce65fcc3e57614d7d1a00deb395691b290ac3f973362b37c4c475ca06a6 | draft | 6/7/2026, 1:12:24 AM | 6/7/2026, 1:12:24 AM |
| ab8aa5bc3a00a979 | Las Tres Glorias de Cuba | Advertisement proclaiming Ron Bacardí, Elixir Bacardí, and Anís Bacardí as the three glories of Cuba, with quality claimed since 1862 from Santiago de Cuba. | 1924 | Bacardí brand heritage | Manual del Cantinero advertisement | ece44877a504f42ebc1c18d928b6c093d10a5a438e1baccde5d2144a2f0f6a44 | draft | 6/7/2026, 1:12:08 AM | 6/7/2026, 1:12:08 AM |
| a8fa789feecf48a4 | Last Word Rediscovered | The Prohibition-era Last Word was rediscovered by Murray Stenson at Seattle's Zig Zag Cafe, inspiring Victoria's First Word variation with reposado tequila and Esprit de June. | 2013 | Prohibition revival | Cocktail Culture | 870a6fce819e4bd879a3abc56ca1347c3aad16f09851fd77284bcf921973118f | draft | 6/7/2026, 1:10:32 AM | 6/7/2026, 1:10:32 AM |
| 025372db1ff2608d | Learning Skills for Life | Diageo program since 2014 providing free hospitality training and bartending foundations in cities including Norwalk, Houston, and New Orleans, with 90% graduate placement rate. | 2023 | — | Serve & Sip Volume II | 024d76a8683a3b869cec0777d12b1e23c34e22d7feb3f30346a91d07aa0bb858 | draft | 6/7/2026, 12:30:58 AM | 6/7/2026, 12:30:58 AM |
| 5944692c05a75ead | Leave It To Me | Charlie Paul's drink originated for people wishing to taste an American drink but not knowing which to choose. | 1916 | — | 1916 Recipes of American and other Iced Drinks by Charlie Paul | fdeaa8424281f36be274c63c902d5b2f236c306f018182b2fa74a40ce0c17485 | draft | 6/6/2026, 12:38:55 PM | 6/6/2026, 12:38:55 PM |
| fe8783abff14ac16 | Legend of the Cock-Tail | A posadero offered his daughter to whoever returned his fighting cock; an officer did, and the daughter mixed whisky, cognac and gin, naming it Cock-Tail. | — | — | — | 925495fc2cc060558ca6bac0a6ef73433ea331ad9a9fedf28c2abdd3f25dceab | draft | 6/6/2026, 1:06:12 PM | 6/6/2026, 1:06:12 PM |
| bdf5c7ff1a19163c | Legend of the First Cocktail | Essay recounts the legend of the first cocktail circa 1870 when a drunk mixed gin, whisky, cognac, absinthe, kirsch, and lemon over ice. | 1931 | — | 1931 El Arte del Cocktelero Europeo | f7f17d7a1b1ba9c75a3f558fbe1c6831e38a4299af7cbd0e76c6c0c15cf95ec2 | draft | 6/6/2026, 1:12:02 PM | 6/6/2026, 1:12:02 PM |