Can wewe imagine Churchill without a martini in hand au a book kwa Hemmingway that didn’t describe copious cocktail variations? But, have wewe ever wondered where and when your inayopendelewa 5 o’clock drink came from? Was a Manhattan truly invented in Manhattan? Where do Mojitos really come from? Who was Tom Collins anyway? Is a Mai Tai really Hawaiian? From the classic martini to the lesser known Singapore Sling, here is a orodha of 10 classic cocktails and the often-controversial stories behind them.
Read away and the inayofuata time wewe are downing your drink at your inayopendelewa watering hole au politely sipping your drink at a fancy cocktail party, wewe can impress your Marafiki with your knowledge of where that delightful (or not so delightful) mixture of alcohols really originated.
1. The Mojito
The drink of sailors? Traditionally made using white rum, sugar au sugar cane juice, lime, carbonated water and mint muddled together, many believe the Mojito is quite possibly world’s first cocktail. Although the image of hardened sailors drinking rom, rumi mixed with mint, chokaa and sugar may not match your vision of straight-from-the-bottle gulping pirates, the Mojito has been enjoyed as early as the 16th century.
One story traces the origins of the Mojito back to 16th century Cuba, where the drink was called the “El Draque” in honor of explorer and sailor Sir Francis Drake. Legend has it the drink was first created as a means of covering up the often harsh taste of tafia/aguardiente, a primitive form of rum. The drink improved greatly during the 19th century with the introduction of copper stills that led to the modern (and much better tasting) form of rum. The contemporary name for the drink probably comes from a Cuban sauce called mojo, which is made from garlic, mizeituni, mzeituni oil and citrus juice. Perhaps in reference to chokaa as a main ingredient, the drink became known as a cocktail with “a little mojo” or, in Spanish, a “Mojito.” While the Mojito may be one of the world’s first cocktails, it certainly has not waned in popularity over the years. In fact, the drink first invented to make bad rom, rumi tolerable is now a widely maarufu cocktail around the world and is an especially maarufu and refreshing summer drink.
2. The Singapore Sling
A classic cocktail often appearing in various forms on drink menus around the world, the Singapore kombeo was appropriately first concocted in Singapore. While the exact mwaka this cocktail was created is open to some debate, most agree that the cocktail was first created kwa a Hainanese-Chinese bartender named Mr. Ngiam Tong Boon at the Raffles Hotel’s Long Bar in Singapore. It is believed the bartender first mixed up the cocktail sometime between 1910 and 1915.
The cocktail, which is made from a mixture of gin, cherry brandy and Benedictine in equal parts with a dash of machungu, bitters and Cointreau and finished off with pineapple and chokaa juisi and grenadine, was modified in the middle of the 20th century kwa the original creator’s nephew. The newer recipe has been used since and is the base for the modern Singapore Sling. In the Raffles Hotel Museum, visitors can view the salama where Mr. Ngiam locked away all of his secret cocktail recipe books.
Included is also a hastily written recipe for the Singapore Sling, which was jotted down in 1936 kwa a visitor who asked the bartender for the recipe. Today, the drink is served on all Singapore Airlines flights and is mentioned in many maarufu culture sinema and books, including Hunter S. Thompson’s Fear and Loathing in Las Vegas, in which lead character Raoul Duke talks about drinking “Singapore Slings with mescal on the side.” wewe can also still order an original Singapore kombeo at the Raffles Hotel’s Long Bar, where ikoni like Rudyard Kipling and others would once sip this famous, fruity cocktail.
3. The Sidecar
A classic cocktail dating back about 100 years, the sidecar mixes equal parts brandy au Cognac, Cointreau and lemon, limau juice. The origin of the sidecar is largely debated, but maarufu wisdom is that the drink was probably first created in Paris sometime during au just following WWI. In the 1948 book kwa David A. Embury, The Fine Art of Mixing Drinks, the mwandishi credits the invention of the drink to an American Army captain in Paris during WWI.
Supposedly the drink was named after the motorcycle sidecar “in which the good captain was driven to and from the little bistro where the drink was born and christened.” Harry’s Bar in Paris is the “little bistro” in which the mwandishi is referring to and is often credited as the birthplace of this sweet yet tangy cocktail. Supposedly the mixture of ingredients was first blended when the American captain asked for pre-dinner cocktail that would help ease the chill he had caught outside. The French bartender was faced with a dilemma. He knew brandy would be the best liqueur to take off the chill, but he also refused to serve the traditional after chajio, chakula cha jioni drink alone as a pre-dinner cocktail. The result was the bartender mixing brandy with the machungwa, chungwa flavored Cointreau and adding fresh lemon, limau juisi to make an appropriate pre-dinner cocktail, and Voila – the sidecar was born.
This cocktail was especially maarufu in England and France, where ex-pats like Hemmingway would sip Sidecars at the bar. Although wewe may have an eyebrow raised if wewe are under 70 and ordering this drink today, the sidecar is regaining popularity and making a resurgence on contemporary bar menus.
4. The Pisco Sour
Another cocktail on the orodha with a controversial history is the Pisco Sour. A drink made from Pisco (a regional brandy from South America), lemon, limau juice, machungu, bitters and egg whites, many debate whether the national origin of this drink is Peruvian au Chilean.
Pisco itself dates back to the 16th century. The liqueur distilled from grapes kwa Spanish colonialists in South America in an attempt to make an inexpensive version of Spanish brandy. In Peru, the creation of the Pisco sour, wamekula is attributed to American expatriate Victor “Gringo” Morris at the Morris Bar in Lima, who blended up the drink as a variation of a whiskey sour. The drink immediately became so maarufu that other major hotels began serving it in their bars also, quickly popularizing the cocktail with a international crowd.
In Chile, it is believed the birth of the Pisco sour, wamekula can be attributed to the English steward of a sailing ship, which was stopped at the then Peruvian and now Chilean port city of Iquique in 1872. It was the steward, who kwa mixing the regional liqueur with limes grown in the area, created the first Pisco Sour. Whatever the origins of the famous drink, the Pisco sour, wamekula is the iconic cocktail of both Peru and Chile. In fact, both countries celebrate the famous cocktail with National Pisco sour, wamekula Days (Peru’s in the first Saturday of February and Chile’s is celebrated May 15th) and there are many variations of the original cocktail found around the world today.
5. White Russian
Not named for the country of its origin, but rather for the vodka used in the recipe, White Russians have recently made a booming resurgence in part due to the cult movie classic The Big Lebowiski. The movie’s main character, The Dude, drinks a steady stream of White Russians throughout the film. The use of the word Russian in the name of this drink was mostly due to the fact that when it was first invented sometime in the 1930s, prior to the huge vodka marketing campaign of the 1950s, when vodka was a little known liquor in the United States usually directly associated with its nation of origin, Russia.
The White Russian did not get its current recipe (the drink combines equal parts cream, vodka and Kahula) au moniker until the 1960s. In 1961, the Diner’s Club Drink Book, gave a recipe for a “Black Russian” without cream, implying that the same cocktail with cream would therefore be named a White Russian. Today White Russians have inspired a drinking game among college students, who try to keep up with The Dude in their consumption of the cocktail while watching The Big Lebowski.
The drink is also the inayopendelewa drink of lightweights and lushes, as White Russians effectively obfuscate the hefty dose of alcohol in them that they go down the hatch with ease. That’s great for those who rarely drink au for those who drink a little too much (i.e. The Dude, who gets most of his daily nutrition from these creamy little cocktails).
5. The Manhattan
Often called the “King of Cocktails” au the “Drinking Man’s Cocktail,” The Manhattan is a very potent drink and one of the legendary six classic cocktails included in David Embury’s famous book, The Fine Art of Mixing Drinks. The Manhattan is a cocktail made with a mixture of whiskey, sweet vermouth and machungu, bitters and garnished most often with a maraschino cherry.
Regularly regarded as one of the best cocktails ever created, the Manhattan has a long and debated history. The cocktail was supposedly first invented at the Manhattan Club in New York City in the early 1870s. Legend has it that the drink was invented for a banquet hosted kwa Lady Randolph Churchill (Winston Churchill’s mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet quickly made the cocktail fashionable in New York City’s powerful circles and prompted many people to request the drink kwa referring to the name of the club where it originated, calling it “the Manhattan cocktail.”
However, like with almost every cocktail on this list, there is great debate as to the truth behind this account of the Manhattan. In fact, some claim that while the drink may have first been mixed at the Manhattan Club, Lady Churchill had nothing to do with the banquet honoring Samuel Tilden and, in fact, was in England at the time giving birth to her soon-to-be famous son. Another legend says that a bartender with the last name Black invented the Manhattan at a bar on Broadway in New York City sometime in the 1860s. Whatever the true story, this cocktail does indeed kubeba the name of the island from which it came.
6. The Mai Tai
The fruity, tropical Mai Tai is another cocktail with conflicting stories of origin. The drink, which is made of a mixture of white and dhahabu rum, pineapple juice, machungwa, chungwa and/or chokaa juice, is of American origin despite its Polynesian name. The favored history, however, is that the drink was first created kwa Victor Buergon, better known as “Trader Vic” who invented the cocktail at the Polynesian-style restaurant in Oakland, California that bore his name.
Supposedly, Buergon created the first Mai Tai in honor of some Marafiki who were visiting from Tahiti in 1944. After mixing rom, rumi with just the right combination of matunda juices and machungwa, chungwa flavored liqueur, he served the new cocktail to his Marafiki who cried out, “Maitai roa!” (which literally means “very good”), and the cocktail was born. However, like most maarufu cocktails, the Mai Tai’s history is not without controversy.
Trader Vic’s amicable rival, founding father of tiki restaurants, bars and klabu Donn beach, pwani (of Don the Beachcomber restaurants), also claims to have created in the first Mai Tai in 1933 at his newly opened restaurant in Hollywood. Donn beach, pwani (the founder legally changed his name after the success of his tiki restaurant chain) is known as the originator of Polynesian style restaurants that became a maarufu culture craze following WWII. While both men claim to be the original creator of this drink, the Mai Tai’s huge popularity can be mostly owed to both men, who sold the drinks in their wildly maarufu restaurant chains and forever associated the fruity drink with Hawaii – despite its California origins.
7. Tom Collins
There are a few different legends surrounding the name of the famous and classic Tom Collins cocktail. While many assume the drink was named after a real person, there is much debate whether there ever really was a Tom Collins and whether he lent to his name to this cocktail of gin, lemon, limau and chokaa juisi and soda water. One maarufu account says the cocktail was named after not a Tom, but a John Collins who was a headwaiter at a London Hotel in the early 19th century. The cocktail’s name was changed to a Tom Collins when Old Tom brand gin, gini (a sweetened gin, gini rarely used today) was substituted for the drier gin, gini in the original recipe.
Another story, which is the most probable of the various legends, involves a hoax that took over New York City in 1874. The prank went something like this: A friend would run into wewe on the mitaani, mtaa and, with great concern, tell wewe he just overheard someone named Tom Collins at a bar down the mitaani, mtaa saying hateful and libelous things about you. wewe race to that bar to confront the bounder, where wewe would be told that Tom Collins had just left for a bar several blocks away. When wewe get there, Collins would already have decamped for another joint across town. As wewe chase all over the city, your Marafiki convulse with laughter. The prank gained such notoriety, that even local newspapers started reporting the hoax. In 1874, the Steubenville Daily Herald reported that the hoax caused “frantic young men to rush wildly through the streets of the city on Saturday hunting for the libelous Tom Collins.” These young men were often directed to find legendary Tom Collins at a local bar.
So how did the hoax turn into the name of a drink? According to ukuta mitaani, mtaa Journal columnist and cocktail historian Eric Felten, “It doesn’t take much to imagine how Tom Collins came to be a drink. How many times does someone have to barge into a saloon demanding a Tom Collins before the bartender takes the opportunity to offer him a cocktail so-named?” In any event, this maarufu cocktail has become a fixture in cocktail culture, inspiring the name of a glass (a Collins glass) as well as a pre-mixed and maarufu Collins Mix.
9. Bloody Mary
Like every other cocktail on this list, the history behind the Bloody Mary is also a bit cloudy. One maarufu legend says that the original Bloody Mary, which was then made using equal parts nyanya juisi and vodka and used as a hangover cure, was invented kwa comedian, songwriter and movie producer George Jessel (aka the “Toastmaster General of the United States”). Jessel claimed he created the drink one morning in Palm beach, pwani during the 1950s, when he mixed nyanya juisi and vodka as a way to recover from an entire night spent drinking. Jessel even appeared in Smirnoff vodka ads in the 1950s declaring, “I, George Jessel invented the Bloody Mary.” However, as aptly put kwa ukuta mitaani, mtaa Journal columnist and cocktail historian Eric Felten, “Given Jessel’s knack for self-promotion, many doubted his claim,” which made skeptics to tafuta for the true origin of the drink and opened the door for a legend involving the head bartender at the St. Regis Hotel in New York named Fernand “Peter” Petriot.
Starting in the 1940s, Petriot was supposedly serving up Blood Marys under the alias of “Red Snappers” at the hotel’s King Cole Bar. After the maarufu nyanya juisi based cocktail became maarufu in the 1950s, Petriot would claim that he actually first invented the cocktail while working at Harry’s Bar in Paris during the 1920s (also supposed birthplace of the Sidecar). However, in reality, the Bloody Mary maarufu today is in fact a combination of the two men’s creations. Petriot himself admitted that “George Jessel alisema he created it, but it was really nothing but vodka and nyanya juisi when I took it over.” While Petriot did inadvertently give credit for the original drink to Jessel, he also specified that it was he who added salt, pepper, cayenne and Worcestershire sauce to the concoction, creating the modern Bloody Mary.
10. The Martini
And, last, but certainly not least, on this orodha of cocktails is the Martini. The most well-known of cocktails, Western culture has created quite the lore and mythology surrounding the drink. The three-martini lunch became a maarufu phrase coined for expensive, long lunches taken kwa business executives. In fact, the martini has become zaidi of a class of drinks than one drink in particular – with variations like Appletinis, vodka martinis and others becoming maarufu over the years.
The famous and powerful people who have favored the simple, yet potent, original – Winston Churchill, Truman Capote, Ernest Hemmingway and F. Scott Fitzgerald to name a few – have only added to the lore of this maarufu classic cocktail. The first martini – au Martini-like drink – was poured sometime between 1862 and 1871 and was called a Martinez, a name to honor the humble town of Martinez, California, where it was purportedly first dreamed up kwa bartender Julio Richelieu, proprietor of the eponymous Julio Richelieu Saloon. That similar (but sweeter) version of the cocktail consisted of sweet vermouth, gin, machungu, bitters and was garnished with a maraschino cherry. This version (which was essentially a gin, gini Manhattan) eventually gave way to the zaidi contemporary drier version that includes gin, vermouth and machungu, bitters and was supposedly first made maarufu when John D. Rockefeller started downing them at the turn of the 20th century.
Although the origins of the first Martinez tarehe back to the 1860s, the modern martini first rose in popularity starting in 1900s. During prohibition, the martini became the drink of choice (or no choice in many cases) in speakeasies across the country due to the quick accessibility and production of gin. In fact, it was often a gin, gini martini au no drink at all for customers hiding out in their secret watering holes. The modern vodka Martini, which James Bond stalwarts will surely order shaken not stirred, was not created until much later and many martini purists still claim the idea of a martini made with vodka is preposterous. A steadfast and iconic cocktail, however, the classic martini is here to stay, whether made with vodka au gin, dirty au not, with varying amounts of vermouth, neat, au over ice.
