![]() Unfortunately, our disposition towards eggnog may be coloured by the horrid mixture that comes out of cardboard cartons. We all know eggnog as a traditional Christmastime drink. Pictured above, a rose margarita made on board the Celebrity Equinox. ![]() The Margarita is a classic example of a Daisy named after Margaret, the Spanish word for daisy. Citrus juice and a spirit would be added to the syrup and this would be poured into a goblet filled with shaved or crushed ice and then garnished with a variety of fruits and berries. The key difference with a Daisy, however, is that it uses either grenadine or raspberry syrup as its sweetener. ![]() The Daisy represents a slight modification of the Fix (see below), with both drinks being a single serving variation of a punch. The drink is usually made by mixing lemon juice, sweetener and spirit in an ice-filled glass topped with club soda. Bitters, however, would still be at the core of almost every cocktail, at least until prohibition.ĬOLLINS: spirit + lemon juice + ice + carbonated waterĬollins is a sour served in a fairly large glass with ice and club soda. In the latter half of the 19th-century cocktails might have the sugar replaced by a fortified wine like vermouth or augmented with a little citrus. In the 1800s, a cocktail was defined as a mix of spirit or any kind, sugar and bitters. ![]() The name ‘cobbler’ is thought to have come from the small chunks of ice filling the drink like cobblestones used in paving.ĬOCKTAIL: spirit + sugar + water (can be ice) + bitters It was, perhaps, the first drink to call for its use. They were usually made from the dried, hollow stalk of rye, cut to length, and served with the cobbler. While it’s true that the modern paper straw wasn’t patented until 1888, straws used 50 years earlier were just what the name says: straw. When the cobbler first appeared in the 1830s, the use of ice and drinking straws was new and novel. In its day, the cobbler was the drink and its relatively simple construction of spirit, sugar and fruit mixed thoroughly with ice and served with straws were fairly groundbreaking. The ginger ale also provides sweetening and so no sugar is added. It might take more than a quick glance at various bartender manuals to differentiate a buck from a rickey, a Collins or a fizz, but traditionally a buck should use ginger ale instead of club soda for carbonation.
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