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#1
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I really wish Reason had come up with a less sensationalistic title but whatcha gonna do? The article also features an interesting history of cocktails, bartending and the like. Plus recipes, which I'm sure none of you will be interested in. /s/
![]() Link: http://reason.com/archives/2017/09/1...t-killed-the-c |
#2
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#3
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Interesting article, but I agree the headline is ridiculous. The Federal government didn't change the way the old-fashioned was made.
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#4
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DH discovered a Seven and Seven several years ago--it's one of his favorite mixed drinks.
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#5
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#6
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~Psihala (*Not to say it isn't also easy to screw up... I've had my share of really bad sunrises over the years.) |
#7
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I just discovered a Rusty Nail. Great drink, I just wish Drambuie weren't so expensive. Though one of the ingredients isn't that common to just have around the house, it is no less common that syrup and bitters.
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#8
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There are tons of two-ingredient cocktails that are much simpler than the Old Fashioned, from the martini/Manhattan to the highball to the screwdriver, Cape Cod, greyhound, gin and tonic...
Also, tons of sweet cocktails were invented long after prohibition ended and good liquor was readily available. No matter the quality of the bourbon and bitters on offer, some people are going to prefer an appletini. I heard a rather opposite take once, that prohibition was what really got cocktail culture going, as the limited availability of palatable booze forced people to get creative. I think that perspective is equally valid. |
#9
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The version I heard was that it made spirituous liquors more popular as it was as easy to smuggle a barrel of rye as a barrel of beer and you could sell more servings from the rye.
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#10
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When the term originated, it specifically referred to a spirit plus bitters. Some enthusiasts maintain the distinction. Spirit plus a single non-bitters mixer is a highball in this lexicon.
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#11
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That predates Prohibition by decades, though.
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#12
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What I think prohibition really killed was American beer culture. (Perhaps even literally killed the culture.) At least cocktails could still be made and served in speakeasies. Few if any were serving beer. Also, a brewery takes a lot more know-how and continuity than mixing cocktails (and, per proof, is a lot harder to hide than a still). War with Germany didn't help the survival of the great German beer halls, which were found in nearly all major cities in the US before that, but it's way more reasonable, IMO, to blame their loss - and the loss of good breweries - to prohibition.
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#13
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If you read Dickens's Sketches by Boz there's quite a lot about the drinking habits of Londoners in the early 19th century. Spirits were popular (especially gin) and they were mixed with water and sugar. You could have hot or cold water.
So for example you could have "gin cold with" which would be gin, cold water and sugar, or "brandy hot without" which would be brandy and hot water with no sugar. They didn't generally add bitters, so it's a more basic form than the old-fashioned. I don't think they were calling them cocktails at that point, though, since that's an American term. (eta) Later in Dickens's writings, "punch" seems to be the in-drink, especially for parties and entertainments. That would be made in a bowl with spirits, wine, water, sugar and fruit, I think. Much like a punch these days. |
#14
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Not sure about the UK's version, but I'd don't think mixing wine and spirits is a common drink recipe. There are certainly dozens if not hundreds of recipes that mix wine and spirits, but I would say the "standard" recipes would be one or the other.
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#15
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Spirits plus wine (plus juice/seltzer and fruit chunks) is how most sangria is made these days.
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