Stories
stories · showing 351–400 of 625
| id | title | narrative | year | era_label | source | file_id | status | created_at | updated_at |
|---|---|---|---|---|---|---|---|---|---|
| f798bf06ada4ed66 | Origen del Cocktail en Campeche | En el puerto de Campeche, México, marinos ingleses pedían mezclas llamadas drac en cantinas locales. Un cantinero usó la raíz de una planta que los indígenas llamaban cola de gallo para agitar la bebida. Los marinos tradujeron el concepto al inglés como cocktail, y el nombre se extendió por el mundo. | 1943 | siglo colonial mexicano | 1943 Cien Cocktails by Jacinto San Feliu Brucart | eacb50028fbe910adadfacecbbdf20b857af6e100c3e71d02f322f996aca738e | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:09:47 AM |
| 2a1e6d8044bbac48 | Origen del cocktail según Clavé | Clavé attributes cocktail invention to Christ at the Last Supper, mixing wine with water. | 1950 | — | 1950 El Barman Practico de Julio Cesar Clavé | df6db57e75c8f1b9ad48ced08f18bfdb4325c979ce44ffdfb20f5113d07bce3e | draft | 6/7/2026, 12:34:08 AM | 6/7/2026, 12:34:08 AM |
| a1a0e258b6b362c5 | Origen del whisky en Irlanda y Escocia | El manual relata que los irlandeses conocían la destilación antes de la invasión romana y que Coffey perfeccionó el alambique que impulsó el Scotch grain whisky. | — | siglo XIX | — | 785d4d5881a955207a2755777ab6b794b51cea99e6c2404ae68f721e5d2fe83b | draft | 6/7/2026, 12:37:02 AM | 6/7/2026, 12:37:02 AM |
| a8ddfdbcd3831bf1 | Origin of Angostura Bitters | After Waterloo Dr. Siegert joined Bolivar's armies; four years of tropical research led to aromatic bitters in 1824, renamed Angostura Bitters. | 1824 | — | Angostura Bitters recipe book | 8ae75007ebbc3864af53e937948b1edb811a3c1e65b149aafb0bce13fbf48555 | draft | 6/7/2026, 12:31:25 AM | 6/7/2026, 12:31:25 AM |
| 998f8d2c4550e059 | Origin of Benedictine | Dom Bernardo Vincelli of the Benedictine Abbey of Fécamp created Benedictine under a secret formula; D.O.M. on genuine labels stands for Deo optimo maximo. | 665 | medieval | 1934 100 Famous Cocktails | 86e31d08a9e5179a4c4019ee7541731795a9889d799f4f210d21f43a2ef0043e | draft | 6/6/2026, 1:11:13 PM | 6/6/2026, 1:11:13 PM |
| f31102953dd34f9e | Origin of Bishop from Church dignitaries | Bishop probably derives its name from ancient dignitaries of the Church who, when honouring the University with a visit, were regaled with spiced wine. College accounts charged pro speciebus for spices used in entertainments. | 1827 | ancient Oxford | Oxford Night Caps | 539b21255dc136e74ea1c2958c13850be352e4ba38408d7258331728f31ce593 | draft | 6/7/2026, 1:12:20 AM | 6/7/2026, 1:12:22 AM |
| 2af2c8935bafcab1 | Origin of Punch | Punch is believed to be the oldest of all made drinks, though its origin cannot be reliably testified. The secret of punch-brewing is amalgamating ingredients so no single one is more perceptible than another. | 1869 | Victorian America | Haney's Steward & Barkeeper's Manual | 408974d6c6b1cd7a289151df397fcc80527ebc9c020b0a166c8b7a37b2a21a61 | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| 69ec972cf9002e8a | Origin of the Cocktail | A country inn squire lost his prize fighting-cock; an officer returned it and his daughter mixed whisky and vermouth by mistake, christening the drink Cocktail after the bird's tail. | — | — | 1925 About Town Cocktail Book by Joe Fitchett | 7a5b2a96e25e427a732b6ca5ae09e9ca5d97c69ad9e1b464596775ab4da95246 | draft | 6/6/2026, 12:40:07 PM | 6/6/2026, 12:40:07 PM |
| d092356876c87a31 | Origin of the Cocktail (Embassy Club) | A country inn squire's prize fighting cock vanished; a cavalry officer returned it alive. At the celebration his daughter mixed whiskey, vermouth, bitters and ice; a tail feather stirred the glass and the drink was christened Cocktail. The officer spread it through the American Army and worldwide fame followed. | 1934 | 19th century America | Robert of the Embassy Club, Cocktails—How to Mix Them | b0e1cd623548c8bd30a2284075cfe936a6afaa92621c437d15e3a16dde8ed576 | draft | 6/7/2026, 1:07:33 AM | 6/7/2026, 1:07:33 AM |
| 6dce1db97570055f | Origin of the Cocktail Name | Peggy Van Eyck stirred a drink with her game cock's tail feather at the Cock's Tail Tavern, naming it a Cocktail. | 1784 | Revolutionary America | — | 684eb321c09c4dcd2fd9abc14dcde6814a62c43161b65ca244bf09f89c4c4175 | draft | 6/6/2026, 12:30:48 PM | 6/6/2026, 12:30:48 PM |
| cd0bac6ff3ff5f77 | Origin of the Cocktail: Cola de Gallo | Legend holds that after a victorious cockfight, a tavern keeper's daughter mixed assorted spirits with bitters in a large vessel to celebrate. Guests toasted 'the tail of the victorious rooster' (cola de gallo), giving the drink its name. | — | American folk legend | 1936 Gran Manual de Cocktails by Raymond Porta Mingot | 57520c5b8d5dc97b5f09dc9a16e9a0667db44c33261f484ed00ab2743ced00fc | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:09:47 AM |
| fefde29c52c6050d | Origin of the Daiquiri at Daiquiri | American soldiers landing through the surf near Daiquiri during the War with Spain mixed native rum, sugar, and limes in discarded sugar kettles. | 1933 | — | 1933 Cocktails Their Kicks and Side-Kicks | f91801c35ea80a493736ebae97718f4d753bbb5fcbd37aca445164cdc8283d18 | draft | 6/6/2026, 1:12:21 PM | 6/6/2026, 1:12:21 PM |
| caa031f43b798331 | Origin of the Daiquiri Cocktail | The famous Daiquiri cocktail originated in the small mining town of Daiquiri in Oriente Province of Cuba, and is considered the most exquisite of all rum cocktails. | 1948 | early 20th century | Ron Daiquirí Coctelera Cocktail Book (1948) | edd94ad9f1aa5699deb2a3d71b5223c50d30e15eadba650fad665c45e36a3ae7 | draft | 6/7/2026, 1:12:16 AM | 6/7/2026, 1:12:16 AM |
| e95f8a4092983d1b | Origin of the Name Sloppy Joe | While operating his small grocery store, José Abeal was visited by old friends from the United States. Seeing the poor appearance and filthy condition of the place, one friend remarked that the place was certainly sloppy, pointing to filthy water running from under the counter. From then on the name Sloppy Joe stuck to José Abeal and made him and his business internationally famous. | 1918 | Prohibition era Havana | Sloppy Joe's Bar Cocktails Manual (1931-1932) | 9e83daf80414b31fa8927c67bc685b98f255278aad9e9c41011704f30b5696e5 | draft | 6/6/2026, 1:31:32 PM | 6/7/2026, 1:12:09 AM |
| 37e0e8ff2316c2bf | Origin of the name Sloppy Joe | After José Abeal returned to Havana in 1918 and bought a small grocery at the corner now occupied by Sloppy Joe's Bar, visiting friends from the United States remarked on the filthy water running from under the counter, saying the place was 'certainly sloppy.' The nickname Sloppy Joe stuck to Abeal and made him and his business internationally famous. | 1918 | Prohibition-era Havana | Sloppy Joe's Bar (1936) | 5cb933b5c37a195513efdd5f44d6b0700bc02ee9e317c551bc3b9b609d54c2b8 | draft | 6/7/2026, 1:12:12 AM | 6/7/2026, 1:12:13 AM |
| 96d0b8427099762e | Origin of the Prairie Oyster | On the Texas prairie a sick man craved oysters; companions improvised a yolk with vinegar, salt and pepper, which cured him and named the drink. | 1927 | — | — | 5158505301dd5bda2442f8d9f05b3fa3ed1604b380debacc74633347c582dc01 | draft | 6/6/2026, 1:06:07 PM | 6/6/2026, 1:06:07 PM |
| 95e2c03ff8fe679f | Origin of the Sloppy Joe nickname | While operating a small grocery store at the corner later occupied by Sloppy Joe's Bar, José Abeal was visited by old friends from the States. Seeing the poor appearance and filthy condition of the place, one friend remarked that the place was certainly sloppy, with filthy water running from under the counter. From then on the name Sloppy Joe stuck to José Abeal and made him and his business internationally known. | 1918 | Prohibition era Havana | Sloppy Joe's Bar (1933) | 0d2baa35eaf47d8db52869a0b8a4163f66423e7009c778e6fe1db3565862423d | draft | 6/7/2026, 1:09:47 AM | 6/7/2026, 1:12:11 AM |
| 764ca94f0f354ef5 | Origin of the word Bar from the English counter-rail | Colonial taverns evolved from Common Stores where settlers drank on the premises. The guest room (parlour) was separated from the keeper's cupboard by a chest-high lattice enclosure called a bar in English; guests stood at the rail to drink—'let's go on the Bar.' The modern high bartop is a refined descendant of this colonial partition, not an arbitrary design novelty. | 1646 | American colonial period | Rund um die Bar (1934), A. T. Neirath | 5ac4f05df75507a2c9d0d1d61ef1f13484e28b2cee57c53193d1cceda007686b | draft | 6/7/2026, 1:07:57 AM | 6/7/2026, 1:07:57 AM |
| b436727bd9a6502b | Origin of the word Cocktail | Blunier traces cocktail from colonial cock-fights where birds were fed alcohol before battle; fighting drinks became Cock's Pride then Cocktail. | 1935 | — | The Barkeeper's Golden Book | f3ed010b5fb03778766264d037d3ee0d1c0d608dfda82783dbf285d859a45c05 | draft | 6/7/2026, 12:31:49 AM | 6/7/2026, 12:31:49 AM |
| 0dded258dba240ad | Origin of the word cocktail from Campeche | English sailors in Campeche, Mexico drank dracs stirred with a cola de gallo root instead of metal spoons; they adopted the Spanish name, translated it as cocktail, and the term spread with mixed drinks. | 1949 | 19th century maritime | 1949 El Bar Evolucion y Arte del Cocktail | 579cb362d32aab59708f9eb97318840ab39cb2d73ccd7dd3961b0baba6e2e395 | draft | 6/7/2026, 1:10:25 AM | 6/7/2026, 1:10:25 AM |
| 1ae639aaa0d8c888 | Origin of Tom and Jerry | Jerry Thomas invented the hot egg nogg with boiling water instead of milk on a cold day; a friend suggested naming it Tom and Jerry. | 1927 | — | — | 5158505301dd5bda2442f8d9f05b3fa3ed1604b380debacc74633347c582dc01 | draft | 6/6/2026, 1:06:08 PM | 6/6/2026, 1:06:08 PM |
| c1a1fcc864ce24fa | Origin of White Plush | A New England country buyer visiting Manhattan refused alcohol until offered milk. Bartenders gradually increased whiskey in his milk-and-seltzer drinks until he became merry. When he spilled the drink and remarked it looked like white plush, the name stuck as a popular mixed drink. | 1887 | Gilded Age New York | New York Herald anecdote in Thomas (1887) | 53b67a3c13933e5dded4b96167274446b1757e2f0571f764d10c5441b81ad46e | draft | 6/7/2026, 1:12:17 AM | 6/7/2026, 1:12:17 AM |
| 2a90176c5cb3b72d | Origins of Kentucky Bourbon | Bourbon history dates to 1783 when Kentucky settlers distilled grain locally because shipping raw grain east was uneconomical; necessity birthed the bourbon industry. | 1783 | Early American frontier | Manzarbeitia y Compania Cocktail Book (1959) | 2b890cc25e85ddaff6cd8459199aae156397059c202e9d8f902ef81474e9d8b4 | draft | 6/7/2026, 1:12:15 AM | 6/7/2026, 1:12:15 AM |
| b18b40c68d65a788 | Ortega y Gasset on wine in three Prado paintings | Ortega contrasts Titian's Bacchanal as Renaissance optimism, Poussin's mythic eternal joy, and Velázquez's Los borrachos as materialist mockery of gods—prefiguring modern administrative alcoholism. | 1911 | early 20th century Spanish philosophy | El espectador via Sanfeliu 1949 | 579cb362d32aab59708f9eb97318840ab39cb2d73ccd7dd3961b0baba6e2e395 | draft | 6/7/2026, 1:10:27 AM | 6/7/2026, 1:10:27 AM |
| 6e4e90d71ca92308 | Oscar Haimo's Career from Paris to the Pierre | Haimo apprenticed in Europe, became maître de bar at Fouquet's on the Avenue des Champs-Élysées, then held similar posts at the Royalty Bar Monte Carlo and the Ritz Paris. In America he worked the Embassy Club, Royal Box, Surf Club Miami Beach, Belgian Pavilion at the New York World's Fair, and finally the Hotel Pierre. Renowned for a distinctive 'zing,' he could judge any drink's formula by taste alone and mastered wines and languages of France, Italy, Spain, Germany, and England. | 1943 | Author biography | 1943 Cocktail Digest by Oscar Haimo | 6c1a4542b0bae1878618cf154f4385b02e9ce22c89393984031d4b164634f595 | draft | 6/7/2026, 1:09:46 AM | 6/7/2026, 1:09:46 AM |
| 7de4ed9527461a64 | Oscar of The Waldorf on Drinks | Oscar Tschirky commends Straub's book as a classic of temperance beverages and Marie Straub's continued publication. | 1920 | — | Drinks by Jacques Straub (1920) | 8f6eb847319569796b372243b5844cf0d82d0d5b992d1924f33fd45cfb263742 | draft | 6/7/2026, 12:30:33 AM | 6/7/2026, 12:30:33 AM |
| cc6a6b84d3039c49 | Oxford Grace Cup and Church and King | At Oxford civic feasts the Grace Cup is introduced before the cloth is removed. The Mayor rises to toast Church and King; guests stand as sureties so no harm comes to the drinker, a custom antiquaries trace to fear of Danish attacks while drinking. | 1827 | Oxford civic feasts | Oxford Night Caps by Richard Cook (1827) | 99f0bd7c48b7069e0c9e45afeaaf3cc668f489a790c4e6696031e2072ea18e80 | draft | 6/7/2026, 1:12:18 AM | 6/7/2026, 1:12:18 AM |
| 60f8a6246e03a361 | Oxford Grace Cup and the Danish Custom | At Oxford civic feasts the Grace Cup is introduced before the cloth is removed; the Mayor toasts Church and King standing. Guests may not drink until two others rise as sureties—a custom antiquaries ascribe to Danish practice of stabbing natives while they drank. | 1835 | Oxford civic tradition | Oxford Night Caps (1835) | c26052d10df03c978cb50683559d2a772171e8bf163701ab129b9a2d47775792 | draft | 6/7/2026, 1:12:14 AM | 6/7/2026, 1:12:14 AM |
| ffbce11b6e77dd94 | Oxford Grace Cup and the Danish drinking custom | At Oxford civic feasts the Grace Cup circulates before cloth removal; Mayor toasts Church and King standing. Two guests must rise before anyone drinks, a custom antiquaries ascribe to Danish practice of stabbing natives while drinking—standing guests were sureties for the drinker's safety. | — | Post-Reformation Oxford | Oxford Night Caps (1847) | d3a52f96331631b36bf8c04710e7785294dd3d1c17071171cfbe28fded862990 | draft | 6/7/2026, 1:12:20 AM | 6/7/2026, 1:12:20 AM |
| e62324e9683d4ca9 | Oxford Grace Cup and the Danish drinking surety | At Oxford civic feasts the Grace Cup circulates before cloth removal; the Mayor toasts Church and King. Custom ascribed to Danish practice of stabbing natives while drinking—two guests must stand as sureties before one may drink. | 1871 | ancient civic Oxford | Oxford Night Caps (1871) | 958d2ce65fcc3e57614d7d1a00deb395691b290ac3f973362b37c4c475ca06a6 | draft | 6/7/2026, 1:12:24 AM | 6/7/2026, 1:12:24 AM |
| 7015c383fd175172 | Oxford Grace Cup and the Danish surety custom | At Oxford civic feasts the Grace Cup is introduced before cloth removal; the Mayor toasts Church and King. Guests rise as sureties before anyone drinks, a custom antiquaries ascribe to Danish practice of stabbing natives while they drank. | — | Oxford civic tradition | Oxford Night Caps | 539b21255dc136e74ea1c2958c13850be352e4ba38408d7258331728f31ce593 | draft | 6/7/2026, 1:12:23 AM | 6/7/2026, 1:12:23 AM |
| a011b682d3e5326c | Oxford Punch Etymology | Though punch became truly English, its name is oriental: Persian punj or Sanskrit pancha meaning five, denoting the number of ingredients. Addison's foxhunter would have been astonished to learn even the name came from the East. | 1835 | 19th century | Oxford Night Caps (1835) | c26052d10df03c978cb50683559d2a772171e8bf163701ab129b9a2d47775792 | draft | 6/7/2026, 1:12:15 AM | 6/7/2026, 1:12:15 AM |
| 2fa367ecb7c75474 | Palabras del Autor: a thousand formulas after Prohibition | Gerardo Corrales states this manual contains about one thousand precise formulas for popular and fancy mixed drinks served in hotels, clubs, buffets, bars and homes worldwide. He gathered legendary American formulas that flourished until the Volstead Act, adding those most popular in Cuba while preserving original names. | 1930 | Prohibition era | 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 |
| 0a4fd882eae6c0de | Palace Hotel bar Madrid | Pedro Talavera made his reputation at the Palace Hotel in Madrid, described as the first worldly bar in Spain, where diplomatic dinners ended in blue tailcoats under dim electric light. | 1940 | 1930s Madrid | Los Secretos del Cocktail | 4179901736109f63bff910e917f6225861b716f6ee647e844ed7ea2f24809249 | draft | 6/7/2026, 1:09:44 AM | 6/7/2026, 1:09:44 AM |
| 689e5405f09766b4 | Paris barmen lineage | Preface traces cocktail culture from Henri Philippe at Tabarin through Harry's, Ritz, Chatham and Fouquet's to Saigon. | 1928 | — | — | 7a0c17ee81fe5f3abcb68f56b00b7904523bab86340975e519a4a6373836b43c | draft | 6/6/2026, 1:07:10 PM | 6/6/2026, 1:07:10 PM |
| 4d68cf5e84cd25f2 | Pasapoga y el bar miniatura en casa | En el prólogo Brucart explica que publicó esta selección de cien fórmulas para el bar en casa, desde clásicos universales hasta mezclas típicamente españolas como Combinación, Andaluza, Ellen y Dos a Cuatro, simplificadas para el aficionado doméstico. | 1943 | Segunda Guerra Mundial | 1943 Cien Cocktails by Jacinto San Feliu Brucart | eacb50028fbe910adadfacecbbdf20b857af6e100c3e71d02f322f996aca738e | draft | 6/7/2026, 1:09:48 AM | 6/7/2026, 1:09:48 AM |
| a6d0aa91d52db8f7 | Patience — caramel candy requiring slow cooking | Sarah Tyson Rorer's Patience candy caramelizes sugar, adds milk and pecans, and is stirred until it grains before cutting into blocks. The name suggests the patience required while the confection sets. | 1902 | Progressive Era Philadelphia | Mrs. Rorer's New Cook Book (1902) | 5dded7062ad092044beec593769d66b41631a2e758b95ae1d6fa4097433e428e | draft | 6/7/2026, 1:09:33 AM | 6/7/2026, 1:09:33 AM |
| 9b256e05d4034c0a | Pedro Chicote's Professional Bar Manual | Chicote's 1928 manual catalogs hundreds of cocktail formulas with precise measures, bringing international bar standards to Spain's growing cocktail culture. | 1928 | — | — | b8968df338bcf84f3715222aafa28bfd866a057e5dfbee70c5181342748411bd | draft | 6/6/2026, 12:51:49 PM | 6/6/2026, 12:51:49 PM |
| 3098f590ba18d673 | Peggy Van Eyck and the Cock's Tail Tavern | Sweet Mistress Peggy Van Eyck of the Cock's Tail Tavern at Yonkers mixed a secret potion for her lover Master Appleton. Her prize cock crowed and a tail feather fell into the glass; she stirred with it and proclaimed the drink a Cocktail. | — | Colonial Yonkers | The Squire's Recipes via Kendall Banning | b0e1cd623548c8bd30a2284075cfe936a6afaa92621c437d15e3a16dde8ed576 | draft | 6/7/2026, 1:07:34 AM | 6/7/2026, 1:07:34 AM |
| 64c96359f88ccc16 | Pendennis Club Old Fashioned tradition | Louisville's Pendennis Club indexed for Henry Bain recipes including Old Fashioneds, linking a Kentucky club to classic whiskey cocktail history. | 2011 | — | The Food Timeline questions catalog | c8bd1167e60bdf1c7e73fcbe5877bee958bbdf578cd8b2ba21052d44cc80b3cb | draft | 6/7/2026, 1:12:30 AM | 6/7/2026, 1:12:30 AM |
| 4bf6a1a96ccc2720 | Perico at Beni Aros | A thirsty soldier in Morocco's Beni Aros valley found a comrade who could make cocktails, foreshadowing Madrid's American bars. | 1922 | — | — | 925495fc2cc060558ca6bac0a6ef73433ea331ad9a9fedf28c2abdd3f25dceab | draft | 6/6/2026, 1:06:13 PM | 6/6/2026, 1:06:13 PM |
| 2fa30a9cb6da80be | Persian queen discovers wine | King Dschemschid's stored grapes fermented; Gulnare of the harem drank the suspicious liquid expecting poison but found euphoria, leading the king to adopt wine as patron. | — | ancient Persia | Thudichum and Dupré via Sanfeliu | 579cb362d32aab59708f9eb97318840ab39cb2d73ccd7dd3961b0baba6e2e395 | draft | 6/7/2026, 1:10:26 AM | 6/7/2026, 1:10:26 AM |
| ceaffd221cb73519 | Peychaud's Bitters Returns After Prohibition | Peychaud's could not be made during Prohibition as cocktail bitters were illegal; the 1935 booklet celebrates its return to bars worldwide. | 1935 | Repeal era | 1935 Peychaud's New Orleans Cocktails | a2e55fea244fc462de514b13927bc35ead2e848f8a7c642ce5739311f5b8428b | draft | 6/6/2026, 1:31:33 PM | 6/6/2026, 1:31:33 PM |
| a58fe4db63ccec99 | Peychaud's coquetel etymology | Antoine Peychaud of New Orleans allegedly served bitters remedies in a French egg cup called coquetel; patrons who could not pronounce the term supposedly called it cocktail. | — | 19th century New Orleans | — | 5da8b637c48be9df478d8e4c4701e15fb9f8e6abe109387c34ba9fdd177cdd62 | draft | 6/7/2026, 1:12:12 AM | 6/7/2026, 1:12:12 AM |
| 8628ddf82acf3902 | Pink Shimmy Origins | Pink Shimmy cocktail originated in New Orleans and was imitated worldwide during Prohibition; owned exclusively by Solari's. | 1935 | Prohibition and after | 1935 Peychaud's New Orleans Cocktails | a2e55fea244fc462de514b13927bc35ead2e848f8a7c642ce5739311f5b8428b | draft | 6/6/2026, 1:31:33 PM | 6/6/2026, 1:31:33 PM |
| 4f5b6944d72716b5 | Pisco Punch at Pisco John's | Pisco John introduced Pisco Punch in San Francisco at Montgomery and Jackson Street, allowing but two drinks to a customer because the drink was potent. | 1938 | — | 1938 The Art of Bartending and Mixing Drinks by Bud Carroll | 0a7780b4345524791a2e56e96a5d48e4e06482b79259a34ebc331372db43ba7d | draft | 6/7/2026, 12:27:15 AM | 6/7/2026, 12:27:15 AM |
| c8c0271e4c267eb7 | Plans for Feeding a Vertical City | Joseph Baum, hired to devise dining for the World Trade Center's eventual population of 130,000, planned cafeterias, sky-lobby restaurants, snack operations, and a North Tower luncheon club. He rejected chain restaurants, emphasized international flavor and value pricing, and envisioned vertical neighborhoods with distinct food identities. | 1970 | pre-opening planning | Fred Ferretti, New York Times, October 28, 1970 | d33ddd56420fe79cf20e8fb53de6619cf2a686f8d7c5b519b05a481f03e68607 | draft | 6/7/2026, 1:11:54 AM | 6/7/2026, 1:11:54 AM |
| 8bdb47f85e1e64e6 | Planters Punch estate rhyme | On West Indian sugar estates illiterate house servants memorized one of sour, two of sweet, three of strong, four of weak while building rum punches from lime, sugar, rum, and water; the modern cocktail version uses syrup and omits dilution. | — | West Indies plantation era | Café Royal Cocktail Book preface | 7ae4ee99592059f0dd4f0e96bc22cf84c691f0b36e45b20ba41f655c5809e038 | draft | 6/7/2026, 1:09:53 AM | 6/7/2026, 1:09:53 AM |
| d466b662ab6f7d92 | Planters Punch in Jamaica | Planters Punch is described as very popular on Jamaica, principally at Kingston, made with Jamaica rum, lime, sugar syrup, and Angostura. | 1930 | — | 1930 Two Hundred Selected Drinks by K W Sundin | e6cfbdd476d226985d8e21affbdf179d9df0528a4936818046d1391ca64b76f4 | draft | 6/6/2026, 1:11:06 PM | 6/6/2026, 1:11:06 PM |
| 5132806c777055d7 | Police Gazette cocktail recipe competition | The Police Gazette offered annual medals to the three bartenders who submitted the best cocktail recipes each year. The competition had run for seven years by 1912, generating thousands of recipes printed weekly in the Gazette columns. | 1912 | 1900s | Hoffman House Bartender's Guide introduction | 23dfc23b062d8febf01c039689386c074083fc9f72ca7796e5aa68275062e8a8 | draft | 6/7/2026, 1:12:17 AM | 6/7/2026, 1:12:17 AM |