Stories
stories · showing 301–350 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| ba4ea806df917742 | Legendary birth of the cocktail in the Caribbean | Legendary origin tale of a Caribbean tavern captain mixing leftover spirits into one cup, creating the first cocktail resembling a rooster tail of colors. | — | 18th century | 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 |
| 4c850e7c9ddb7c95 | Legendary Origin of the Cocktail | According to legend, a Toltec maiden brought a magical liquor to her king, naming it Xoc-tl — a name said to survive in the word cocktail. | 1938 | — | 1938 The Cocktail Hour | 1c1a14b5ebfb9e64e5288efe6d4738367f56f509a6b2fdfaffe619e8fc87a5e3 | draft | 6/7/2026, 12:27:24 AM | 6/7/2026, 12:27:24 AM |
| 14228f6521615eb2 | Leyenda de Yorktown | Popular legend that a girl in Yorktown invented the cocktail after a cockfight in 1779. | 1779 | — | 1950 El Barman Practico de Julio Cesar Clavé | df6db57e75c8f1b9ad48ced08f18bfdb4325c979ce44ffdfb20f5113d07bce3e | draft | 6/7/2026, 12:34:09 AM | 6/7/2026, 12:34:09 AM |
| 0fac447a5bf94906 | Licores masculinos y femeninos | El recetario describe Kümmel y Apricot como licores masculinos, mientras Parfait Amour y Crema de Cacao evocan dulzura femenina; todos pueden tomarse en público. | — | — | 1960 Recetaria Bols | 1244d3eee2c8d28625bf6adf1568100d5485dfd7c18da573b950574b77eb3d54 | draft | 6/7/2026, 12:36:54 AM | 6/7/2026, 12:36:54 AM |
| dd340b18f63dafb1 | Lightner Special at London | Winnie Lightner's friends laughed at her Absinthe and Canada Dry ginger ale drink in London until it became known as the Lightner Special. | 1930 | 1920s London | — | 5e6a84df9000d8e725d51b03a6a70e8b39acfadcadf0de00cdc90d9b18a59f97 | draft | 6/6/2026, 12:49:17 PM | 6/6/2026, 12:49:17 PM |
| 5a1dc0efebe179f1 | Lord Nelson and the 1625 Rhine Wine | In autumn 1800 Lord Nelson stopped at Hamburg where a wine-merchant presented six dozen of prized 1625 Rhine wine, hoping it would mingle with the hero's blood. | 1800 | Napoleonic era | Cooling Cups & Dainty Drinks (1872) | 4ba2a5717684a88eaef6bb2c848fcf4a2f2454e1fe219e9481177bfeb386314d | draft | 6/7/2026, 12:33:38 AM | 6/7/2026, 12:33:38 AM |
| d659a1a3e0289254 | Louis Fouquet introduces American drinks to French readers | Fouquet explains that no country has as many drink varieties as America, yet French amateurs had abandoned these mixtures because incompetent barmen misused them. After years of experience he compiled Bariana so limonadiers, maîtres d'hôtel, and hostesses could prepare even difficult American drinks correctly. | 1896 | Belle Époque Paris | Bariana Introduction | 836ca1b418ff6a5514247b37a336856b71f3617be6d4077c57d831e63a59a280 | draft | 6/7/2026, 1:09:53 AM | 6/7/2026, 1:09:53 AM |
| d5b4765ede09e149 | Lupoiu's defense of the moderate cocktail | After twenty years behind the bar, Lupoiu argues that one or two cocktails before a meal aid digestion and cheer, contrasting reasonable consumption with temperance-era prejudice against bars and barmen. | 1938 | interwar Paris | 1938 Cocktails by Jean Lupoiu | 2503786cdf97879de4b216bd8928c54734d55b92e8b29ed22842d1d374e20b28 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| cdb5fbb620bda8ae | Légende Hindoue de l'Étoile d'Anis | Sage Kardoma gives goddess Devahûti the Anis Star as symbol of spirit at the Trimourti altar. | 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 |
| db408d7cd55e7511 | Manhattan and the Dutch Purchase of Manhattan Island | The dry Manhattan recipe is jokingly said to have gone along with the $24 the Dutch paid to buy the island. | 1916 | — | — | 4edbc84fb98cb1dab91b4184e4f959ce810452a1123608b8b533af2b5118bf9c | draft | 6/6/2026, 12:33:44 PM | 6/6/2026, 12:33:44 PM |
| df78c36c4cfb7d21 | Manhattan Club Oyster Cocktail | Seasoning of Tabasco, pepper sauces, vinegar, and peppers forms the base for liquor of half a dozen freshly opened Blue Point oysters. | 1933 | — | 1933 300 Drinks and How to mix'em | 21cd1cdfb65b9db36cbe26ef6709b8ede939ec57886e52e3161a774ef108069f | draft | 6/6/2026, 1:11:37 PM | 6/6/2026, 1:11:37 PM |
| b37d77955a091a5d | Manual de la Liberación | Recetario de 144 cócteles publicado el 1 de mayo de 1959 por el Sindicato Club de Cantineros de la República de Cuba, año de la Liberación. | 1959 | Revolución cubana | — | 4656ff84c03a2144dcd789efad67852488ffc8aed72f4b3b07219db4ff547160 | draft | 6/7/2026, 12:36:31 AM | 6/7/2026, 12:36:31 AM |
| 7249a9ece47a6d80 | Manual del Cantinero — Habana 1924 | A pocket manual compiled in Havana in 1924 copying principal formulas of American cocktails for cantineros, simplified for practical bar service. The preface notes that all shaken drinks are made with ice. | 1924 | Prohibition-era Caribbean bar manual | Manual del Cantinero by León Pujol and Oscar Muñiz | ece44877a504f42ebc1c18d928b6c093d10a5a438e1baccde5d2144a2f0f6a44 | draft | 6/7/2026, 1:12:07 AM | 6/7/2026, 1:12:07 AM |
| 4c01b5cdfeda981c | Manzarbeitia y Compania in Cuba | The 1959 catalog thanks Cuban society for embracing imported spirits; the firm credits Cuban preference for its prestige and presents recipes to reciprocate customer confidence. | 1959 | Mid-century Cuba | Manzarbeitia y Compania Cocktail Book (1959) | 2b890cc25e85ddaff6cd8459199aae156397059c202e9d8f902ef81474e9d8b4 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| 742e825602e12174 | Maori Archaic and Classic Period Food Culture | Maori material culture evolved through the Archaic Moa Hunter period, when Polynesian settlers used the abundant moa for food and bone tools, through the Classic period ushered in by southern voyages around A.D. 1350. Agriculture developed with kumara, taro, yam, and gourd under the god Rongo, while forest products remained tapu to Tane. | — | pre-colonial | Encyclopedia of New Zealand, A.H. McLintock, 1966 | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:06 AM | 6/7/2026, 1:12:06 AM |
| 86add60d0d001ea1 | Maori Earth Oven Cooking (Umu/Hangi) | Kitchens were primitive structures away from chiefs' houses because food destroyed tapu. The earth oven (umu or hangi) was a pit 3–4 ft wide and up to 18 in deep. Heated stones, green vegetation, and food layered with kumara, fish, and sow thistle cooked in about ninety minutes. | — | pre-colonial | Encyclopedia of New Zealand, A.H. McLintock, 1966 | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:06 AM | 6/7/2026, 1:12:06 AM |
| 27d1f3988bf3a3c7 | Maori Forest Bird Hunting and Fat Preservation | Forest birds were taken seasonally under a tohunga's direction. Wood pigeons were most esteemed; birds were plucked, deboned, spitted on rods, and preserved in their own fat in gourd containers stored in village pataka. Line fishing with pa kahawai hooks inlaid with paua shell was favored for sea fish. | — | pre-colonial | Encyclopedia of New Zealand, A.H. McLintock, 1966 | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:06 AM | 6/7/2026, 1:12:06 AM |
| 4bb04452c86c2a9d | Maori Pataka Food Storage and Seasonal Shortage | Food was stored in elevated pataka to thwart dogs and rats. Dried fish required constant rearrangement for ventilation. Shortages hit in early spring after feasting emptied stores; Maori would drink vast quantities of water and reduce meals to one per day, sometimes eating clay as a last resort. | 1982 | — | Two Hundred Years of New Zealand Food and Cookery, David Burton | 30cb68e2f9797467ae81ebd46d99aa982cc284e7ed161c77d7a2409e5eeefc66 | draft | 6/7/2026, 1:12:06 AM | 6/7/2026, 1:12:06 AM |
| bf41328461dece8e | Marie Brizard and the Birth of Anisette | In 18th-century Bordeaux, nurse Marie Brizard received an anise liqueur recipe from a grateful African planter patient. She gifted bottles to the Duc de Richelieu, who presented it to Louis XV; demand made Anisette world-famous. | 1714 | 18th-century France | Manzarbeitia y Compania Cocktail Book (1959) | 2b890cc25e85ddaff6cd8459199aae156397059c202e9d8f902ef81474e9d8b4 | draft | 6/7/2026, 1:12:15 AM | 6/7/2026, 1:12:15 AM |
| 00c14edf6281963f | Market Square Brings Street-Level Dining to the Trade Center | While attention focused on Windows atop the North Tower, a complex of ground-floor restaurants developed around Market Square on the former Washington Market site, aiming for an enclosed Italian galleria atmosphere with cafes, vendors, and street musicians. | 1977 | expansion | Mimi Sheraton, New York Times, July 15, 1977 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:56 AM | 6/7/2026, 1:11:56 AM |
| acfe0097686de897 | Martini & Rossi original Martini formula | The manual's Martini Cocktail entry explicitly states the original formula was created by the house Martini & Rossi, using one-third Martini & Rossi vermouth, two-thirds gin, and orange bitters. | 1930 | — | Club de Cantinero de la Republica de Cuba Manual Oficial | 1e0c7afd9d566cdc4b937a7f60ce1d9c2480a6e36ad1747458451284c46748e3 | draft | 6/7/2026, 1:09:42 AM | 6/7/2026, 1:09:42 AM |
| 0deea9c5d737432d | Martini & Rossi trademark battle over Martini Cocktail | Martini & Rossi of Turin claimed ownership of the name Martini Cocktail, arguing only drinks made with their vermouth may bear the name. A Turin court initially sided with the firm; the dispute remained unresolved at the book's publication, warning bartenders to register new drink names. | 1934 | Interwar Europe | Rund um die Bar (1934) | 5ac4f05df75507a2c9d0d1d61ef1f13484e28b2cee57c53193d1cceda007686b | draft | 6/7/2026, 1:07:59 AM | 6/7/2026, 1:07:59 AM |
| 822b5fdca1fe6b9d | Martini Club wins 1933 competition | Martini Club Cocktail won first prize of two thousand pesetas at the 1933 International Cocktail Competition; credited as a Martini & Rossi creation. | 1933 | Interwar | 1937 Recetario Internacional de Cock-Tails | 645819b613326897dd7cd41eb9b16c2f52cd940cb6961dbad06a3764b07e53a6 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 3221425681f06852 | Martini-Cocktail must use Martini vermouth | International lawsuits between Martini & Rossi and competitors consistently held that a drink without Martini vermouth cannot be called a Martini-Cocktail. | — | early 20th century | 1949 El Bar Evolucion y Arte del Cocktail | 579cb362d32aab59708f9eb97318840ab39cb2d73ccd7dd3961b0baba6e2e395 | draft | 6/7/2026, 1:10:26 AM | 6/7/2026, 1:10:26 AM |
| 02a04929e5517bcd | Martinique as Ivy League Headquarters | The Hotel Martinique was always the headquarters of Princeton students while in New York, and a rendezvous for students of Princeton, Harvard, and Yale, inspiring cocktails named for each university. | 1938 | pre-war collegiate New York | 1938 Mixed Drinks by Hotel Martinique Broadway | 1b664d7579e4eb108f7cf18401afdf9e1a660a086396ef84d8bf182198a8ed5e | draft | 6/7/2026, 1:09:57 AM | 6/7/2026, 1:09:57 AM |
| 147920545d2ee74f | Maryland lieutenant and the fighting cock name Cocktail | A young lieutenant returned a wealthy burgher's escaped fighting cock. The grateful father offered his daughter and a welcome drink. The flustered girl mixed leftovers from several bottles; the father named the successful concoction 'Cocktail' after the cock's tail—the bird's finest ornament. | — | Colonial Maryland | Rund um die Bar (1934) | 5ac4f05df75507a2c9d0d1d61ef1f13484e28b2cee57c53193d1cceda007686b | draft | 6/7/2026, 1:07:58 AM | 6/7/2026, 1:07:58 AM |
| 2bbe64279bb124ad | Massialot and the secrecy of the confectioner's art | Massialot argues that prior authors withheld true confectionery secrets, while his manual openly teaches methods so families and officers of the mouth may learn—at the cost of professional jealousy from masters who paid dearly for their training. | 1712 | Régence France | Nouvelle Instruction pour les Liqueurs, Preface | 2f4e3169131b162f0d26663c3a32fdd34ff26d84139497456119dacbcfad97f6 | draft | 6/7/2026, 1:13:37 AM | 6/7/2026, 1:13:37 AM |
| 3427abd21aef6a41 | Maxtoke Priory spiced wine entry 1447 | The Computus of Maxtoke Priory anno 1447 records payment for vino cretico cum speciebus when Sir S. Montford's fool exhibited merriments in the Oriel chamber. | 1447 | medieval Oxford | Oxford Night Caps | 539b21255dc136e74ea1c2958c13850be352e4ba38408d7258331728f31ce593 | draft | 6/7/2026, 1:12:23 AM | 6/7/2026, 1:12:23 AM |
| 5f55755530d6033b | McNair Julep Cup Provenance | The cup Roosevelt drank from belonged to Governor McNair, first Governor of Missouri and great-grandfather of julep master Lilburn G. McNair. | 1917 | — | — | 5ce4af0a60c6948364d0cb50ac45914e773e277cb95ee045a2b8e9649f28c413 | draft | 6/6/2026, 12:38:05 PM | 6/6/2026, 12:38:05 PM |
| 9197311eb49d390d | Mingot's pledge to publish in South America | Raymond Porta Mingot declined a New York edition out of sentimental debt to France, Spain, and South America, where he had made his career. He promised Stefan Sisquet he would edit the work in Buenos Aires, the cosmopolitan capital he considered South America's most cultured city. | 1936 | Interwar period | Prologue by Stefan Sisquet | 57520c5b8d5dc97b5f09dc9a16e9a0667db44c33261f484ed00ab2743ced00fc | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:09:47 AM |
| 35b39db3d020e614 | Mint Julep and Kentucky colonels | The Mint Julep is legendary in connection with goateed colonels in wide hats and long-tailed coats; said to have originated in southern Kentucky. | — | — | 1937 Liquid Gems | 1af17999642d717d26d4b5a34ca95f56a1c831bc341f44f09ceb5e398cfcfb9c | draft | 6/7/2026, 1:10:01 AM | 6/7/2026, 1:10:01 AM |
| 8f028455e6faafe7 | Mint Julep as Chef d'Œuvre | Of all bar productions the julep is without question the chef d'œuvre. It is essentially and originally American, made to perfection in the Southern States where it is universally popular. The brandy julep is like the play of Hamlet with the prince left out. | 1869 | — | Haney's Steward & Barkeeper's Manual | 408974d6c6b1cd7a289151df397fcc80527ebc9c020b0a166c8b7a37b2a21a61 | draft | 6/7/2026, 1:09:49 AM | 6/7/2026, 1:09:49 AM |
| 52bb04eccfc87b58 | Miramar wins Biarritz 1928 | The Miramar Cocktail took first place at the grand cocktail competition held in Biarritz in 1928; Trullols included the winning formula in his 1937 Cuban bar book. | 1928 | Interwar | 1937 Recetario Internacional de Cock-Tails | 645819b613326897dd7cd41eb9b16c2f52cd940cb6961dbad06a3764b07e53a6 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| be88ff57bd183abe | Moderation Not Prohibition | Rawling argues for moderation over prohibition, stating the abuse rather than the use of liquor gives temperance advocates their cause. | 1914 | — | 1914 Rawling's Book of Mixed Drinks | 2649f9300c91c5ae61d9623fac0b47b4149f86d4feed1778c75837e22ba45878 | draft | 6/6/2026, 12:33:49 PM | 6/6/2026, 12:33:49 PM |
| 4d6da952fd045d81 | Momo cocktail dedication | The first cocktail in Pedro Talavera's lists dedicated to a club member was the Momo cocktail, created for Momo Arellano y D'Aries, whose refined palate influenced the Bilbaína club's bar, wine cellar, and library. | 1940 | pre-war Spain | Los Secretos del Cocktail, prólogo by Rafael Sánchez Mazas | 4179901736109f63bff910e917f6225861b716f6ee647e844ed7ea2f24809249 | draft | 6/7/2026, 1:09:43 AM | 6/7/2026, 1:09:43 AM |
| ed0b31052da305ff | Monkey Gland naming | Harry McElhone invented the Monkey Gland Cocktail, naming it after Voronoff's rejuvenation experiments. | 1930 | — | — | adc67226c159f2d810167c36f884a3993f7dc86169b5de1c5e308983bef24446 | draft | 6/6/2026, 12:54:59 PM | 6/6/2026, 12:54:59 PM |
| 118c565d0a581861 | Monkey's Gland naming | Harry McElhone invented the Monkey's Gland cocktail, deriving its name from Voronoff's rejuvenation experiments. | 1930 | 1920s Paris | — | adc67226c159f2d810167c36f884a3993f7dc86169b5de1c5e308983bef24446 | draft | 6/6/2026, 12:41:24 PM | 6/6/2026, 12:49:12 PM |
| b13146ad2a74f791 | Moose — frozen dessert or misspelled mousse | Mrs. George Ash's 'Moose' in The Capitol Cook Book (1899) whips cream with sherry, sweetens it, adds gelatine, and freezes with layers of almonds and crystallized cherries. Food Timeline editors suspect a misspelling of mousse; the recipe is closer to Nesselrode. | 1899 | Gilded Age Texas | The Capitol Cook Book, Austin 1899 | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:33 AM | 6/7/2026, 1:09:33 AM |
| 6193fab6c991acbb | Morisot's Birthday Feast on the Marne | Mason frames the book with a WWI scene where French liaison officer Morisot transforms crude army rations into a feast worthy of Prunier's, served with Chambertin and Benedictine. | 1931 | — | 1931 The Art of Drinking More | 2be92299faefc9f5bae46023ad43c082bcde2f8d5c93b66b597d5c7af80d452a | draft | 6/6/2026, 1:14:51 PM | 6/6/2026, 1:14:51 PM |
| 84864232d28adffe | Moscow Mule at the Cock n Bull | In 1947 John Martin and Jack Morgan combined Smirnoff vodka with ginger beer to create the Moscow Mule, which sold remarkably well. | 1947 | — | DGB Butlers Cocktail Book | 58d9abfdca201762f977fe4e37856f7b69313c9c3dccafa3dfb13dbbaf1c8628 | draft | 6/7/2026, 12:34:21 AM | 6/7/2026, 12:34:21 AM |
| a14596debbcc6eb6 | National Cantineros Club competition recipes | Trullols expanded this second edition with cocktails triumphant at the Concurso Nacional de Cotería organized by the Club de Cantineros de la República de Cuba, plus North American and English standards for winter tourism. | 1937 | Republican Cuba | 1937 Recetario Internacional de Cock-Tails | 645819b613326897dd7cd41eb9b16c2f52cd940cb6961dbad06a3764b07e53a6 | draft | 6/7/2026, 1:09:49 AM | 6/7/2026, 1:09:49 AM |
| a389c3c3ed1895df | Negus named after Colonel Negus | Negus is described as a modern beverage deriving its name from its inventor Colonel Negus, according to Malone. | — | — | Oxford Night Caps | 539b21255dc136e74ea1c2958c13850be352e4ba38408d7258331728f31ce593 | draft | 6/7/2026, 1:12:23 AM | 6/7/2026, 1:12:23 AM |
| fff245b4be8a4101 | New England village wine hospitality | Introduction describes a quaint New England village where ladies of the Great Houses served home-made wines to callers, inspiring Wright to compile time-worn recipes from gardens and old sources. | 1922 | Colonial New England | 1922 Old Time Recipes Liquors Shrubs | 428e96d0a0151bcfa44a2bf37baec0df2cc0c28b9d506105c282562e4bfce372 | draft | 6/6/2026, 1:05:51 PM | 6/6/2026, 1:05:51 PM |
| 8e038d99a16df638 | Nutmeg in the Julep | Cobb insists the Civil War was not brought on by Secession or Slavery alone — a Yankee put nutmeg in a julep, and the South left the Union. | 1934 | — | 1934 Irvin S Cobb's own Recipe Book | c4ea38678976e29b59ab34e3188c3d1ae17a8d3a4f928be682261fdd3d5eaf9c | draft | 6/6/2026, 1:16:30 PM | 6/6/2026, 1:16:30 PM |
| 357116578b5d8f03 | Ocho generaciones de Bols en Amsterdam | Desde el galpón Het Lootsje junto al Canal de las Rosas, Lucas Bols destiló con frutas y hierbas reales importadas; las fórmulas se mantuvieron por ocho generaciones. | 1575 | siglo XVI | — | 1244d3eee2c8d28625bf6adf1568100d5485dfd7c18da573b950574b77eb3d54 | draft | 6/7/2026, 12:36:53 AM | 6/7/2026, 12:36:53 AM |
| 80b43a876d017b24 | Ojen in New Orleans style | Two Ojen preparations appear: a Spanish absinthe drip with seltzer until the glass freezes, and a New Orleans St. version shaken with shaved ice, Peychaud bitters, and served in a white wine glass—documenting transatlantic absinthe-cocktail culture. | 1934 | New Orleans bar tradition | 1934 A Lifetime Collection of 688 Recipes for Drinks, Cocktails | 36fbcccc550cc22fc62143b09f9e1f9dd43c56e8f891ba522735715a4df3e38a | draft | 6/7/2026, 1:07:34 AM | 6/7/2026, 1:07:34 AM |
| 92ad77fc5b779de4 | Old Delaware Fishing Punch | This punch of sugar, citrus, St. Croix rum, and old brandy could be bottled for fishermen to take along so they lose no time while fishing. | 1888 | — | Harry Johnson's Bartenders' Manual (1888) | 44735a6de03f13611c3e9c1c150a2d1848fb4188c5c9fb3cbef601c17cb795b6 | draft | 6/7/2026, 1:09:56 AM | 6/7/2026, 1:09:56 AM |
| bbeaf138a5cfdb28 | Origen americano del cocktail | Gaviria sostiene que el cocktail es indudablemente americano: los bares con banquetas permitieron servicio inmediato y los yanquis extendieron las fórmulas por el mundo. | — | siglo XIX | — | a711e25109c3d8ae9bbcf18907b881110f3f858bd6f7da52717bd3711218558e | draft | 6/7/2026, 12:36:23 AM | 6/7/2026, 12:36:23 AM |
| e778d03b84fee7ea | Origen de Antesala del Infierno | Named when a friend joked the flaming cocktail could only be the antechamber of hell. | 1955 | — | 1955 Tragos Magicos by Pichin | 2800dbf120b8878d4b8fbe8472ece1fe67be5a541a84df7d0c7fd1059beebc5c | draft | 6/7/2026, 12:34:20 AM | 6/7/2026, 12:34:20 AM |
| 6e96ab73998a8dff | Origen de la palabra cocktail | Word derives from New Orleans bartender Peychaud's croquetier vessel, corrupted to cocktail by American clients. | 1955 | — | 1955 Tragos Magicos by Pichin | 2800dbf120b8878d4b8fbe8472ece1fe67be5a541a84df7d0c7fd1059beebc5c | draft | 6/7/2026, 12:34:20 AM | 6/7/2026, 12:34:20 AM |