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A smash is a casual icy julep (spirits, sugar, and herb) [32] cocktail filled with hunks of fresh fruit, so that after the liquid part of the drink has been consumed, one can also eat the alcohol-infused fruit (e.g. strawberries). The history of smashes goes back at least as far as the 1862 book How to Mix Drinks. [33]
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The old fashioned is an IBA official cocktail in the "Unforgettables" category. The IBA official cocktails are cocktails recognised by the International Bartenders Association (IBA) to be the most requested recipes. [1] The list was developed starting in 1960, and the first version was announced in 1961, comprising 50 cocktails. [1]
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
The World's Drinks And How To Mix Them is a cocktail manual by William "Cocktail" Boothby originally published in 1891, with revised editions in 1908, 1930 and 1934. The publisher was the Palace Hotel in San Francisco, where Boothby worked.
Also here are drink mixers, cocktail garnishes, drinkware, and bartending equipment and supplies. Mostly this category is a list of more specific subcategories. However, some mixed drinks are listed in this category because they do not fit neatly into subcategories, especially drinks that are commonly prepared either with or without alcohol.
As the ice melts, you drink. [6] The 1862 edition of Bar-Tenders Guide: How to Mix Drinks or The Bon-Vivant's Companion by Jerry Thomas includes five recipes for the mint julep (as well as an illustration of how it is to be served) allowing for either Cognac, brandy, gin, whiskey or sparkling Moselle. [7]
The recipe calls for one 1.5-US-fluid-ounce (44 ml) shot of vodka, two dashes of hot sauce, three dashes of salt and pepper, four dashes of Worcestershire sauce and topped with 4–6 US fluid ounces (120–180 ml) of caesar mix and served with ice. [18]