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Blackthorn (cocktail)
The Blackthorn is an Irish whiskey or sloe gin based cocktail. Both versions emerged in the late 19th and early 20th century. While these two version are the dominant ones today, there were several variations that early 20th century bartenders would have been aware of. Bill Boothby's ''World Drinks and How to Mix Them'' (1934) includes five different "Blackthorn" cocktails. The gin version The blackthorn is another name for ''Prunus spinosa'', the plant whose fruit is called "sloes." Those sloes are infused in gin to create sloe gin, which gives the gin version of the cocktail its name. The name Blackthorn/Blackthorne was assigned to several cocktails, nearly all of which used sloe gin as its base. The "Blackthorne Sour" was among the earliest and most widespread. In ''The 20th Century Guide for Mixing Fancy Drinks'' by James C. Maloney (1900) included a drink with sloe gin, apricot brandy, citrus juice and pineapple syrup. Variations were abound. Joe Fitchett's 1925 recip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boker's Bitters
Boker's Bitters was a brand of bitters manufactured by the L. J. Funke Company of New York City. The ingredient is specified in nearly every cocktail that called for bitters in Jerry Thomas' 1862 book, ''How to Mix Drinks or The Bon Vivant's Companion''. Among the ingredients were cassia, cardamom, and bitter orange peel. The Boker's company was a leading brand of bitters until the Pure Food and Drug Act of 1906 and eventually closed during the Prohibition era in the 1920s. History Johann Gottlieb Böker created the bitters in 1828. The Boker's company was a leading brand of bitters until the Pure Food and Drug Act of 1906 and eventually closed during the Prohibition era Prohibition is the act or practice of forbidding something by law; more particularly the term refers to the banning of the manufacture, storage (whether in barrels or in bottles), transportation, sale, possession, and consumption of alcoholic be ... in the 1920s. Until 2009, no samples of the bitters were k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cocktails
A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added. If beer is one of the ingredients, the drink is called a beer cocktail. Cocktails often also contain one or more types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. This article is organized by the primary type of alcohol (by volume) contained in the beverage. Cocktails marked with "IBA" are designated as IBA official cocktails by the International Bartenders Association, and are some of the most popular cocktails worldwide. Absinthe * Deat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gary Regan
Gary "Gaz" Regan (September 18, 1951 – November 15, 2019) was a British-born bartender and a bar-writer in the U.S. He was known for his book ''The Joy of Mixology''. Early life Regan began tending bar in his parents' British pubs when he was 14. After training as a chef at Courtfield Catering College in Blackpool, he ran a bistro with his wife, Norma. They divorced after two years of marriage, and then he emigrated to New York in 1973. Career Life In 1973. He started tending bar in New York City. He tended an Upper East Side bar in Manhattan, after which he became manager of the North Star Pub at South Street Seaport. After he worked as a bartender over 20 years, he started to write about booze, bars, and bartenders for FoodArts magazine. His first book ''The Bartender’s Bible'' was published in 1991, with his then-wife, Mardee Haidin Regan. Later, he became a cocktail columnist for Wine Enthusiast, Food & Wine and the San Francisco Chronicle. Regan expanded into the li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Absinthe
Absinthe (, ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of '' Artemisia absinthium'' ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color, but may also be colorless. It is commonly referred to in historical literature as ' ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chartreuse (liqueur)
Chartreuse (, , ) is a French herbal liqueur available in green and yellow versions that differ in taste and alcohol content. The liqueur has been made by the Carthusian monks since 1737 according to the instructions set out in a manuscript given to them by François Annibal d'Estrées in 1605. It was named after the monks' Grande Chartreuse monastery, located in the Chartreuse Mountains north of Grenoble. Today the liqueur is produced in their distillery in nearby Aiguenoire. It is composed of distilled alcohol aged with 130 herbs, plants and flowers. History According to tradition, a marshal of artillery to French king Henry IV, François Hannibal d'Estrées, presented the Carthusian monks at Vauvert, near Paris, with an alchemical manuscript that contained a recipe for an "elixir of long life" in 1605. The recipe eventually reached the religious order's headquarters at the Grande Chartreuse monastery, north of Grenoble. The formula is said to include 130 herbs, pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takumi Watanabe (bartender)
is a Japanese bartender. He has worked in the Sailing Bar in Sakurai Nara since 1994. He is known for the cocktail Takumi's Aviation. Life Watanabe was born in Gifu on May 25, 1972. After graduating from high school, he moved to Nara and majored in law. He worked for tuition in a bar and restaurant. At the time, he started to learn bartending. He has worked in The Sailing Bar since the bar opened in Sakurai since 1994. He was a brand ambassador for Taketsuru Japanese Pure Malt Whisky. Takumi's Aviation He created a version of the Aviation in Diageo World Class bartenders competition in Athens, Greece in 2010. Gary "Gaz" Regan, cocktail historian, named the drink Takumi's Aviation. In 2017, Regan contacted Takumi to ask about the recipe, and Takumi said that it substituted the crème de violette usually included in an aviation cocktail with Parfait d'Amour. The Parfait d'Amour has more orange and vanilla notes than crème de violette, which is usually quite floral. The d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Whisky
Scotch whisky (; sco, Scots whisky/whiskie, whusk(e)y; often simply called whisky or Scotch) is malt whisky or grain whisky (or a blend of the two), made in Scotland. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. , there were 141 whisky distilleries operating in Scotland. All Scotch whisky must be aged immediately after distillation in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky. A whisky without an age statement is known as a no age statement (NAS) whisky, the only guarantee being that all whisky contained in that bottle is at least three years old. The minimum bottling strength according to the regulation is 40% alcohol by volume. Scotch whisky is divided ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harry Johnson (bartender)
Harry Johnson was an American bartender who owned and operated saloons across the US in the late 19th century and the early 20th century. He is best known for the ''New and Improved Bartenders' Manual'', an influential book that contained many original cocktail recipes, as well as the first written recipes of such cocktails as the marguerite and a version of the martini. Perhaps even more importantly, it was the first book to offer bar management instructions. Johnson opened the first ever consulting agency for bar management. ''Imbibe'' magazine has called him one of the most influential cocktail personalities of the last 100 years, and he has been called "the father of professional bartending". Life and work Johnson was born in Prussia. A sailor, he was left by his ship in San Francisco in 1861 to recover from a broken arm and hip. Starting as a kitchen-boy in the Union Hotel, he worked his way up to bartender and then manager. It was in San Francisco that he first met Jerry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Vermouth
Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Spinosa
''Prunus spinosa'', called blackthorn or sloe, is a species of flowering plant in the rose family Rosaceae. The species is native to Europe, western Asia, and regionally in northwest Africa. It is locally naturalized in New Zealand, Tasmania, and the Pacific Northwest and New England regions of the United States. The fruits are used to make sloe gin in Britain and patxaran in Spain. The wood is used to make walking sticks, including the Irish shillelagh. Description ''Prunus spinosa'' is a large deciduous shrub or small tree growing to tall, with blackish bark and dense, stiff, spiny branches. The leaves are oval, long and broad, with a serrated margin. The flowers are about in diameter, with five creamy-white petals; they are produced shortly before the leaves in early spring, and are hermaphroditic, and insect-pollinated. The fruit, called a "sloe", is a drupe in diameter, black with a purple-blue waxy bloom, ripening in autumn and traditionally harvested – at l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiskey
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was translated into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
