Posts
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- B.F.G.
- B.O.B.
- B&B
- Bamberg Old-Fashioned
- Bamboo Cocktail
- Bar-Vademecum goes global
- Bee’s Knees
- Belmont Cocktail
- Betsy Ross
- Better & Better
- Biba
- Bijou Cocktail
- Billionaire Cocktail
- Bittered Bourbon Sour
- Black Hawk
- Blood and Sand
- Bobby Burns Cocktail
- Boulevardier
- Boulevardier 1929
- Bramble
- Brandy Alexander
- Brandy Crusta
- Brooklyn Cocktail
- Burning Apple Tree
- Burnt Fuselage
- Butchertown Cocktail
- Buttermilch-Margarita (Buttermilk Margarita)
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- Cachaça
- Calvados is not Calvados?
- Cameron’s Kick
- Campbeltown Cocktail
- Canchánchara, Honeysuckle and Honey Bee
- Cascade Highball
- Champs-Élysées
- Chase
- Cherry Blossom
- Chronology of Rum, Rhum Agricoles and Cachaça
- Chrysanthemum Cocktail
- Claridge Cocktail
- Clover Leaf Cocktail a.k.a. Clover Club Cocktail
- Coloroso
- Columbus Cocktail
- Combier Triple Sec
- Corn ‘n’ Oil
- Cosmopolitan 1934
- Crescent Cocktail
- Curaçao, Part 1 – Introduction & The Island of Curaçao
- Curaçao, Part 2 – The Curaçao Orange
- Curaçao, Part 3 – The spirit called Curaçao
- Curaçao, Part 4 – The colours of Curaçao
- Curaçao, Part 5 – The Paris Food Ordinances
- Curaçao, Part 6 – Curaçao recipes
- Curaçao, Part 7 – bitter orange distillates and liqueurs before 1720: precursors of Curaçao
- Cus D’Amato
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- Falernum
- Fernet Buck
- Final Ward
- Flor de Jerez
- Föhr Manhattan
- Franz I. (Francis I.) a.k.a. Françoise premier
- French 75
- From Gin Punch to Collins – Part 1: The Gin Punch
- From Gin Punch to Collins – Part 3: Sparkling Lemonade and Lemonade Powder
- From Gin Punch to Collins – Part 4: The true origin of lemonade
- From Gin Punch to Collins – Part 5: The Garrick Club Punch
- From Gin Punch to Collins – Part 6: Limmer’s Hotel
- From Gin Punch to Collins – Part 7: John Collins and his Punch
- From Gin Punch to Collins – Part 8: The Collins
- From Gin-Punch to Collins – Part 2: Soda
- Futurity Cocktail
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- Georgetown Club Cocktail
- German Negroni
- Gimlet – Part 1: Preserving lime juice
- Gimlet – Part 2: Lime Juice, Seafaring & Rose’s Lime Juice
- Gimlet – Part 3: History and recipe
- Gin & Tonic – Part 1 – cinchona bark, quinine and malaria
- Gin & Tonic – Part 2 – Malaria, fever and alternating fever and its treatment with quinine wine
- Gin & Tonic – Part 3 – Quinine wine once and now
- Gin & Tonic – Part 4 – Tonic Water
- Gin & Tonic – Part 5 – The origin of Gin & Tonic
- Gin Buck
- Gin Sul
- Golden Slipper
- Greenpoint
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- Mai Tai
- Manhattan Cocktail
- Martini Le Rocher
- Meehoulong
- Metaxa
- Mezcal. Part 1: Introduction, Aztec Mythology, the Agave
- Mezcal. Part 10. Sustainability
- Mezcal. Part 11. Bacanora, Raicilla, Sikua, Sotol, Destillado de Agave
- Mezcal. Part 2: Pulque
- Mezcal. Part 3: Mezcal – history, legal requirements
- Mezcal. Part 4: Agaves, terroir, harvest, baking
- Mezcal. Part 5: Fermentation, distillation, maturation, the “worm”
- Mezcal. Part 6: Traditional manufacture and international corporations.
- Mezcal. Part 7: Tequila – history and legal requirements
- Mezcal. Part 8. Tequila – Agave, terroir, harvesting, baking
- Mezcal. Part 9. Tequila – fermentation, distillation, maturation, additives
- Mobi Sour
- Mojito
- Montaigne
- Montana Cocktail
- Morning Glory Fizz
- Moscow Mule
- Mr. Manhattan
- Mr. Simon
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- Palepuntz and Chinese Whispers – Notes on the Early History of Punch
- Papageno
- Parkeroo
- Peacock
- Pendennis Cocktail
- Pete’s Word
- Port Oporto
- Prince of Wales or the princely upgrading of Punch, Cocktail, Cobbler & Co.
- Princeton Cocktail
- Professor Langnickel
- Punch, Toddy, Grog & Co. – Part 1: Introduction
- Punch, Toddy, Grog & Co. – Part 11: Negus
- Punch, Toddy, Grog & Co. – Part 2: Punch – A Drink of the English Seamen
- Punch, Toddy, Grog & Co. – Part 3: Punch – An English Fashion
- Punch, Toddy, Grog & Co. – Part 4: Punch – An Indian Drink
- Punch, Toddy, Grog & Co. – Part 6: What is a Punch?
- Punch, Toddy, Grog & Co. – Part 7: Toddy
- Punch, Toddy, Grog & Co. – Part 8: Grog
- Punch, Toddy, Grog & Co. – Part 9: Skin
- Punch, Toddy, Grog & Co. – Part 14: Hot Rum and Hot Whiskey
- Punch, Toddy, Grog & Co. – Part 15: Sling
- Punch, Toddy, Grog & Co. – Part 16: Bumbo and Rumbo
- Punch, Toddy, Grog & Co. – Part 10: Sangaree
- Punch, Toddy, Grog & Co. – Part 12: Hot Buttered Rum
- Punch, Toddy, Grog & Co. – Part 13: Hot Spiced Rum
- Punch, Toddy, Grog & Co. – Part 5: Punch – The First One Hundred Years
- Purple Bird
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- Rapscallion
- Rhum Agricole
- Rio Grande
- Rob Roy
- Roulette Cocktail
- Royal Bermuda Yacht Club Cocktail
- Rum
- Rum and Kill-Devil – A New Etymology. Part 1: Introduction
- Rum and Kill-Devil – A New Etymology. Part 2: Etymology so far
- Rum and Kill-Devil – A New Etymology. Part 3: When is rum a rum?
- Rum and Kill-Devil – A New Etymology. Part 4: West Africa
- Rum and Kill-Devil – A New Etymology. Part 5: The Crocodile
- Rum and Kill-Devil – A New Etymology. Part 6: The Caribbean
- Rum and Kill-Devil – A New Etymology. Part 7: New Etymology
- Rutte
- Rye & Dry
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- The Berlin Years: New insights into Harry Johnson
- The Bourbon Highball and its distinction from Horse’s Neck and Mamie Taylor
- The dash
- The evolution and history of the shaker
- The flamed orange zest
- The foundation of bartending – historical books in the age of the internet. Part 1: Introduction
- The foundation of bartending – historical books in times of the internet. Part 2: Literature in the 19th century before Harry Johnson (1827 – 1881)
- The foundation of bartending – historical books in times of the internet. Part 3: Literature from Harry Johnson to the turn of the century (1882 – 1899)
- The foundation of bartending – historical books in times of the internet. Part 4: Literature in the 20th Century up to the Beginning of Prohibition (1900 – 1919)
- The foundation of bartending – historical books in times of the internet. Part 5: Literature in the Time of Prohibition (1920 – 1933)
- The Foundation of Bartending – Historical Books in Times of the Internet. Part 6: Literature after Prohibition until the USA’s Entry into World War 2 (1934 – 1941)
- The foundation of bartending – historical books in times of the internet. Part 7: Literature after 1941
- The Heidelberg Years: Further insights into Harry Johnson
- The Highball
- The Lowlands
- The Martini Cocktail – Come on, let’s contend!
- The Martini Cocktail: Deconstructing a Classic. Part 1: Introduction
- The Martini Cocktail: Deconstructing a Classic. Part 2: The Vermouth Cocktail
- The Martini Cocktail: Deconstructing a Classic. Part 3: The Manhattan Cocktail
- The Martini Cocktail: Deconstructing a Classic. Part 4: The Martinez Cocktail
- The Martini Cocktail: Deconstructing a Classic. Part 5: The Martini Cocktail
- The Martini Cocktail: Deconstructing a Classic. Part 6: Does the reverse apply?
- The Martini Cocktail: Deconstructing a Classic. Part 7: Modern recipes
- The origin of the cocktail. Part 1: Purl and Stoughton’s Bitters.
- The origin of the cocktail. Part 2: The cocktail ingredients according to the classic definition
- The origin of the cocktail. Part 3: Etymology
- The origin of the cocktail. Part 4: Historically interesting recipes
- The origin of the cocktail. Part 5: The Cocktail as Medicine
- The origin of the cocktail. Part 6: The English Cocktail
- The origin of the cocktail. Part 7: “Ye Olde English Cocktail” and the Punch
- The origin of the cocktail. Part 8: Other interpretations
- The Peated Dutchman
- The socio-cultural history of the Pousse Café. Part 1: Coffee culture in the Ottoman Empire
- The socio-cultural history of the Pousse Café. Part 10: The Pousse Café in the USA.
- The socio-cultural history of the Pousse Café. Part 2: Hanna Diyāb
- The socio-cultural history of the Pousse Café. Part 3: Coffee culture in France
- The socio-cultural history of the Pousse Café. Part 4: French coffee houses
- The socio-cultural history of the Pousse Café. Part 5: The history of the salon
- The socio-cultural history of the Pousse Café. Part 6: Sugar and liqueur
- The socio-cultural history of the Pousse Café. Part 7: Chasse Café
- The socio-cultural history of the Pousse Café. Part 8: Pousse Café
- The socio-cultural history of the Pousse Café. Part 9: Knickebein
- The Sour
- Theatrum Botanicum – Sugar cane
- Toronto
- Traunstein e Torino
- Turning World
- Tuvè Bitter
- Twentieth Century
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