Traditionally cocktails were a mixture of spirits, sugar, water, and bitters. But by the 1860s, a cocktail frequently included a liqueur.
The first publication of a bartenders’ guide which included cocktail recipes was in 1862 — How to Mix Drinks; or, The Bon Vivant’s Companion, by “Professor” Jerry Thomas. In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other mixed drinks were 10 recipes for “cocktails”. A key ingredient differentiating cocktails from other drinks in this compendium was the use of bitters. Mixed drinks popular today that conform to this original meaning of “cocktail” include the Old Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail.
The first “cocktail party” ever thrown was allegedly by Mrs Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs Walsh invited 50 guests to her home at noon on a Sunday. The party lasted an hour until lunch was served at 1 pm. The site of this first cocktail party still stands. In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop’s residence ever since.
60 ml – Lemon tea (brewed and chilled)
1-2 dashes – Tabasco sauce
3-4 cubes – Ice
5 ml – Grenadine syrup
Lemon peel for garnish
Method – Built up
- Start with the glass. Add ice to chill the glass.
- Remove the ice. Add fresh ice.
- Add chilled lemon tea and Tabasco sauce.
- Top up with ginger ale. While the ginger ale is bubbling, slowly add the grenadine syrup to give a colour effect. Serve with a lemon peel.
This recipe can also be done with alcohol(vodka/gin) with the measurement of 30 ml.