The Origin & Timeline of Cocktails
Cocktails have become a ubiquitous part of modern culture, but their history and origins are far from clear-cut. The word "cocktail" itself has a convoluted etymology, with multiple theories surrounding its origins.
One popular theory is that the word "cocktail" comes from the French word "coquetier," which means "egg cup." It is said that early cocktails were served in small cups, similar in size and shape to an egg cup. Another theory is that the word comes from the Spanish word "coquetear," which means "to flirt." The theory suggests that early cocktails were called "cocktails" because they were mixed drinks that were meant to be enjoyed socially and flirtatiously.
Regardless of its etymology, cocktails as we know them today began to take shape in the early 19th century. One of the earliest documented references to a cocktail comes from an 1806 issue of The Balance and Columbian Repository, a Hudson, New York newspaper. The article defined a cocktail as "a stimulating liquor composed of any kind of sugar, water, and bitters, with spirituous liquor and is vulgarly called a bittered sling."
Bitters were a key ingredient in early cocktails, as they were believed to have medicinal properties and were used to mask the taste of poor-quality spirits. One of the most famous brands of bitters, Angostura bitters, was created in the early 19th century by a German doctor living in Venezuela.
Learn more about bitters here!
The bitters quickly became popular in cocktails and are still used today in classic drinks like the Old Fashioned and the Manhattan. Another key ingredient in early cocktails was sugar, which helped to balance the bitterness of the bitters and the alcohol. The use of sugar also reflected the popularity of sweetened drinks at the time, as sugar had become more widely available and affordable.
One of the earliest known cocktail recipes is for a drink called the Sazerac, which is still popular today. The Sazerac was created in New Orleans in the mid-19th century and was originally made with cognac, sugar, bitters, and absinthe. Over time, the recipe evolved to use rye whiskey instead of cognac and to omit the absinthe or change it to a rinse due to scarcity (absinthe was banned in the United States in 1912).
As cocktails grew in popularity, bartenders began to experiment with new ingredients and techniques. By the turn of the 20th century, classic cocktails like the Martini, the Daiquiri, and the Manhattan had become staples of the cocktail world. Prohibition in the United States from 1920 to 1933 forced cocktails underground, with speakeasies and illicit bars serving up drinks to thirsty patrons.
The Timeline of Cocktails
1586: The word "cocktail" is first documented in a British newspaper. At the time, it referred to a horse with a tail that had been docked, similar to the way that a mixed drink is "cut" with water or other ingredients.
1796: The first known written recipe for a cocktail is published in a book called "The Bon Vivant's Companion" by Jerry Thomas. The recipe is for a drink called the "cock-tail" and contains spirits, water, sugar, and bitters.
1800s: The cocktail becomes more popular in the United States, and the definition of a cocktail expands to include any mixed drink made with spirits, bitters, and a sweetener. Ice also becomes more widely available, allowing for the creation of chilled cocktails.
1806: The term "cocktail" is defined in a New York newspaper as a drink made with spirits, sugar, water, and bitters.
1862: Jerry Thomas publishes his famous cocktail book, "How to Mix Drinks or The Bon Vivant's Companion." The book includes recipes for over 200 cocktails, and helps to popularize the craft of bartending.
1870s-1900s: The "golden age" of cocktails. During this time, many classic cocktails are created, including the martini, the Manhattan, and the daiquiri. Bartenders also begin to experiment with new ingredients and techniques, leading to the creation of new cocktails.
1880s: The first known recipe for a Margarita appears in print, in a book called "The Mixicologist." The recipe calls for a mix of tequila, lime juice, and agave syrup.
1920-1933: Prohibition in the United States. While the sale and consumption of alcohol is illegal, speakeasies and illegal bars flourish, and the cocktail becomes even more popular as people look for ways to enjoy alcohol.
1934-1950s: Post-Prohibition era. Cocktails continue to be popular, and new drinks are created, such as the Mai Tai and the Margarita.
1960s-1970s: The rise of Tiki culture. Bartenders begin to experiment with tropical-themed drinks, using exotic ingredients and elaborate garnishes.
1980s-1990s: The cocktail renaissance. Bartenders begin to focus on using fresh, high-quality ingredients, and classic cocktails are revived. The Cosmopolitan and the Espresso Martini are popularized during this time.
2000s-present: The craft cocktail movement. Bartenders continue to experiment with new ingredients and techniques, and there is a renewed focus on classic cocktails and traditional techniques. The popularity of artisanal spirits, house-made bitters and syrups, and small-batch ingredients leads to the creation of new and innovative cocktails.
