Turn Of The Century History

Question 1

Daiquiri

Answer 1

Created in 1899 or 1900 at a bar called Venus in Santiago, Cuba. It was supposedly invented (or just named) by an American copper-mining engineer, named Jennings Cox, who happened to be in Cuba at the time of the Spanish-American War

It was named after the town on Cuba’s southeastern coast, which has an iron mine

Question 2

Aviation

Answer 2

Created by Hugo Ensslin, head bartender at the Wallick hotel of New York, NY in 1911

First appeared in his book, Recipes for Mixed Drinks, in 1916

Question 3

Floradora

Answer 3

Created in 1901

Named after the first British musical, which opened in London in 1899 and Broadway in 1900. It was a hit on Broadway in the first decade of the 1900’s, due largely in part because the show involved dancing by the “Florodora Sextet,” a group of young, attractive brunettes, who were all 5’4”.

Note: the original called for Ginger Ale, but Ginger Ale was spicier back in that day, so the common way to make the drink uses Ginger Beer.

Question 4

French 75

Answer 4

Created by Harry McElhone at Harry’s New York Bar in Paris, France in 1915.

t is said that a WWI American fighter pilot came into Harry’s Bar and asked for a Tom Collins with a little extra kick. The resulting drink was so powerful he said it felt like being on the receiving end of a French 75mm “Howitzer” field gun.

Note: David Embury, author of the book The Fine Art of Mixing Drinks, claims that the cocktail is a Cognac-based drink. However, it has since been proven that the original called for Gin.

Question 5

Caiprinha

Answer 5

Created in the 1920s or 1930s.

It is the national cocktail of Brazil. It translates to “country peasant” or, more understandably, “hillbilly.”

The authentic method of production is to use 1 Teaspoon of granulated sugar.

Question 6

Pisco Sour

Answer 6

Created by Victor Morris in Lima, Peru around 1915.

It is the national drink of both Peru and Chile.

Note: The original recipe contained Peruvian Pisco.

Question 7

Chrysanthemum

Answer 7

First appeared in Hugo Ensslin’s book, Recipes for Mixed Drinks, in 1916.

It was made popular on the S.S. Europa, which was one of the great trans-Atlantic liners that carried cocktail-deprived Americans to Europe during Prohibition.

Question 8

Tipperary

Answer 8

First appeared in Hugo R. Ensslin’s book, Recipes for Mixed Drinks, in 1916. The original recipe was 1 oz Irish Whiskey, 1 oz Sweet Vermouth, 1 oz Green Chartreuse.

It also appeared in Harry McElhone’s book, ABC of Mixing Cocktails, in 1922 but he changed the recipe to 2 oz Irish Whiskey, 1 oz Sweet Vermouth, .5 oz Green Chartreuse.

The story goes that a guest walked in asked for a drink while humming the song “It’s a Long Road to Tipperary,” which was an anthem for homesick Irish soldiers in the British army during World War I.

Gary Regan brought the Tipperary into the 21st century, and but used a Harry McElhone approach to the drink by building it more in the style of a Manhattan, and using a half-ounce or so of Chartreuse to rinse the glass and give the drink an ethereal herbal aroma.

Sean Muldoon of Dead Rabbit in New York City, NY found an old recipe that contained the Absinthe and Bitters, so our version takes notes from both Gary Regan and Sean Muldoon’s version.