Cocktail: Difference between revisions
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imported>Scarabocchio →Components: spirit always > 50% .. not in Negroni, Last Word, etc etc |
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[[File:Cocktail accessories - Aigai.jpg|thumb|Cocktail accessories dating back to the 4th century BCE. Museum of the Royal Tombs of Aigai, Greece]] | [[File:Cocktail accessories - Aigai.jpg|thumb|Cocktail accessories dating back to the 4th century BCE. Museum of the Royal Tombs of Aigai, Greece]] | ||
A well-known | A well-known "cocktail" in ancient Greece was named [[kykeon]]. It is mentioned in the Homeric texts and was used in the [[Eleusinian Mysteries]]. "Cocktail" accessories are exposed in the [[Museum of the Royal Tombs of Aigai (Vergina)|Museum of the Royal Tombs of Aigai]] (Greece). They were used in the court of [[Philip II of Macedon]] to prepare and serve mixtures of wine, water, honey as well as extracts of aromatic herbs and flowers, during the banquets. | ||
In the United States, a written mention of | In the United States, a written mention of "cocktail" as a beverage appeared in ''The Farmers Cabinet,'' 1803. The first definition of a cocktail as an alcoholic beverage appeared three years later in ''The Balance and Columbian Repository'' ([[Hudson, New York]]) May 13, 1806.<ref name=":1">{{Cite news|date=May 13, 1806|title=The Coalead|volume=V|page=146|work=The Balance and Columbian Repository|issue=19|url=http://www.imbibemagazine.com/images/Balance_5-13-1806.pdf|url-status=dead|access-date=April 19, 2021|archive-url=https://web.archive.org/web/20140713113329/http://www.imbibemagazine.com/images/Balance_5-13-1806.pdf|archive-date=July 13, 2014}}</ref> Traditionally, cocktail ingredients included spirits, sugar, water and bitters;<ref name="Professor" /> however, this definition evolved throughout the 1800s to include the addition of a [[liqueur]].<ref name=":0" /><ref name="Professor" /> | ||
In 1862, [[Jerry Thomas (bartender)|Jerry Thomas]] published a bartender's guide called ''How to Mix Drinks; or, The Bon Vivant's Companion'' which included 10 cocktail recipes using bitters, to differentiate from other drinks such as punches and cobblers. | In 1862, [[Jerry Thomas (bartender)|Jerry Thomas]] published a bartender's guide called ''How to Mix Drinks; or, The Bon Vivant's Companion'' which included 10 cocktail recipes using bitters, to differentiate from other drinks such as punches and cobblers. | ||
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In general terms the most important elements consist of the base, a modifying, smoothing or aromatizing agent, and an additional special flavouring or coloring agent.<ref name=":6">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24–25}}</ref> | In general terms the most important elements consist of the base, a modifying, smoothing or aromatizing agent, and an additional special flavouring or coloring agent.<ref name=":6">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24–25}}</ref> | ||
The base will always be the most dominant ingredient | The base will always be the most dominant ingredient, and always consists of spirit based [[Liquor|liquors]] or wine based liquors.<ref name=":62">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24–25}}</ref> The type of base will determine the style of liquor, thus [[gin]] based cocktails, such as the [[Martini (cocktail)|Martini]], will differ from whisky based cocktails, such as the [[Manhattan (cocktail)|Manhattan]].<ref name=":62" /> It is possible to mix a cocktail combining a number of bases, as long as they share essential characteristics, though it is considered "dangerous".<ref>{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24–25}}</ref> | ||
The modifying agent functions as a buffer for the sharp bite of the base, and adds character to its natural flavour.<ref name=":7">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=25–27}}</ref> Modifiers can be classified into the three categories of aromatics and bitters, fruit juices (with or without sugar), and smoothing agents (such as cream, sugar or | The modifying agent functions as a buffer for the sharp bite of the base, and adds character to its natural flavour.<ref name=":7">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=25–27}}</ref> Modifiers can be classified into the three categories of aromatics and bitters, fruit juices (with or without sugar), and smoothing agents (such as cream, sugar, eggs, or [[aquafaba]]).<ref name=":7" /> Modifiers are often used sparingly so as not to overpower the base, [[The Fine Art of Mixing Drinks|Embury]] suggested a maximum of half an egg white, one quarter of a whole egg, one tablespoon of heavy cream or one teaspoon of sugar per drink.<ref name=":7" /> | ||
Special flavouring agents, including not only non-alcoholic syrups but also various liqueurs and cordials, as well as other ingredients which could also be used as modifiers.<ref name=":8">Embury, David A. (2008). ''The Fine Art of Mixing Drinks''. London: Faber and Faber Limited. pp. 27-28.</ref> Like the modifiers, special care must be taken so that the special flavouring agent does not overpower the base. For this reason quantities are often limited to drops and dashes.<ref name=":8" /> | Special flavouring agents, including not only non-alcoholic syrups but also various liqueurs and cordials, as well as other ingredients which could also be used as modifiers.<ref name=":8">Embury, David A. (2008). ''The Fine Art of Mixing Drinks''. London: Faber and Faber Limited. pp. 27-28.</ref> Like the modifiers, special care must be taken so that the special flavouring agent does not overpower the base. For this reason quantities are often limited to drops and dashes.<ref name=":8" /> | ||