Accounts of the invention of the Cuba Libre vary. One account claims that the drink (Spanish for Free Cuba) was invented in Havana, Cuba around 1901/1902. Patriots aiding Cuba during the Spanish–American War and, later, expatriates avoiding Prohibition—regularly mixed rum and cola as a highball and a toast to this Caribbean island.
The world’s second most popular drink was born in a collision between the United States and Spain. It happened during the Spanish-American War at the turn of the century when Teddy Roosevelt, the Rough Riders, and Americans in large numbers arrived in Cuba. One afternoon, a group of off-duty soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young messenger, later recalled that Captain Russell came in and ordered rum and Coca-Cola on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the interest of the soldiers around him.

They had the bartender prepare a round of the captain’s drink for them. The rum and Coke was an instant hit. As it does to this day, the drink united the crowd in a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they toast ¡Por Cuba Libre! in celebration of the newly freed Cuba. The captain raised his glass and sang out the battle cry that had inspired Cuba’s victorious soldiers in the War of Independence.
The Rough Riders left Cuba in September 1898 and included no Signal Corps soldiers, so it is clear that the story reflects an incident during the American military occupation of Cuba, and not during the war itself, which ended in 1898. Coca-Cola was not available in Cuba until 1900. According to a 1965 deposition by Fausto Rodriguez, the Cuba Libre was first mixed at a Cuban bar in August 1900 by a member of the U.S. Signal Corps, referred to as “John Doe”.

Havana, Cuba, is the birthplace of the Mojito although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 16th century drink known as “El Draque”, after Sir Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake’s ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore on Cuba and came back with ingredients for an effective medicine. The ingredients were aguardiente de caña (translated as fire water, a crude form of rum made from sugar cane) mixed with local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients.
Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail’s origin. Guarapo, the sugar cane juice often used in Mojitos, was a popular drink among the slaves who named it. It never originally contained lime juice.

There are several theories behind the origin of the name Mojito: one such theory holds that name relates to mojo, a Cuban seasoning made from lime and used to flavour dishes. Another theory is that the name Mojito is simply a derivative of mojadito (Spanish for “a little wet”), the diminutive of mojado (“wet”). Due to the vast influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted in Cuba using citrus (as opposed to traditional Isleno types).
The Mojito has routinely been presented as a favorite drink of author Ernest Hemingway. It has also often been said that Ernest Hemingway made the bar called La Bodeguita del Medio famous when he became one of its regulars and wrote “My mojito in La Bodeguita, My daiquiri in El Floridita” on a wall of the bar. This epigraph, handwritten and signed in his name, persists despite doubts expressed by Hemingway biographers about such patronage and the author’s taste for mojitos. La Bodeguita del Medio is better known for its food than its drink.
A report created in 2014 states that the Mojito is now the most popular cocktail in Britain.

Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, or bourbon would be added for a “Horse’s Neck with a Kick” or a “Stiff Horse’s Neck”. The non-alcoholic version was still served in upstate New York in the late 1950s and early 60s, but eventually it was phased out. The drink is mentioned in Caught in a Cabaret, a 1914 silent film starring Charlie Chaplin and Love ‘em and Weep, a 1927 silent film by Laurel and Hardy. Stan Laurel says “I’ll have the tail so you only have to kill one horse”. Horse’s Neck is mentioned in the 1934 John Gilbert movie, The Captain Hates the Sea, the 1934 Lloyd Corrigan movie By Your Leave and also in the 1942 ZaSu Pitts comedy So’s Your Aunt Emma. In the 1935 Fred Astaire movie Top Hat, Helen Broderick orders “un altro Horse’s Neck” in a stylized Venetian canal cocktail lounge.

In the 1950 film noir Dial 1119, bartender William Conrad asks Marshall Thompson if he would like any one from a list of several drinks, including a Horse’s Neck. The non-alcoholic version of the drink is referenced in at least two film noir movies from 1950: In a Lonely Place with Humphrey Bogart, in which Martha Stewart—playing the hat-check girl—states that adding a twist of lemon to ginger ale is called a “Horse’s Neck;” and Outside the Wall, in which Dorothy Hart tells Richard Basehart the two ingredients that compose the cocktail. A Horse’s Neck is prescribed as a hangover cure in Noël Coward’s 1951 play Relative Values. It is described as a glass of brandy and some ginger-ale, and is to be sipped after taking three aspirin.

This drink appears in literature as early as 1938 “And answered it ‘The famous Smirnoff Screwdriver’, Just pour a jigger of smirnoff vodka over ice cubes, fill glass with orange juice and serve”. Then later it is claimed that this drink was invented by American aviators “A Screwdriver a half-orange-juice and half-vodka drink popularized by interned American aviators—costs a dollar including the customary barman’s tip.”
A written reference to the screwdriver is from the October 24, 1949 issue of Time:
In the dimly lighted bar of the sleek Park Hotel, Turkish intelligence agents mingle with American engineers and Balkan refugees, drinking the latest Yankee concoction of vodka and orange juice, called a ‘screwdriver’.
A screwdriver with two parts of Sloe Gin, and filled with orange juice is a “Slow (Sloe) Screw”.
A screwdriver with two parts of Sloe Gin, one part of Southern Comfort and filled with orange juice is a “Slow Comfortable Screw”.
A screwdriver with one part of Sloe Gin, one part of Southern Comfort and one part Galliano and filled with orange juice is a “Slow Comfortable Screw Up Against The Wall”.
A screwdriver with two parts vodka, four parts orange juice, and one part Galliano is a Harvey Wallbanger.
A screwdriver with equal parts vanilla vodka and Blue Curaçao topped with lemon-lime soda is a “Sonic Screwdriver”.

The simple whiskey and Coke is one of the easier cocktails to make compared to some of the fancy concoctions that involve muddling fruits or using mini blowtorches, but as one bartender put it, “I just don’t get why people bother ordering them.”

While the normal procedure might be to just walk up to the bar and ask for a Jack Daniels and Coke (referred to as a Jack and Coke the world over) the drink was originally called a “Coca-Cola highball” in a 1907 United States Bureau of Chemistry report on the soft drink’s growing popularity. Today it’s one of the most ordered drinks you’ll hear requested when you walk into any neighborhood bar, and one you can usually drink without tasting any whiskey at all.

Just like other cocktails from this genre, an instant classic ,fresh and balanced
taste of natural lime. Mixed with our pure and delicious vodka give you a smooth, rich and
very fresh taste. Truly worth your time to discover this distinguished ice cold refreshing drink.

The earliest known mention of a cocktail of this description is in bartender and author Harry Craddock’s Savoy Cocktail Book of 1930. Craddock describes his recipe as “…a variation of the Grapefruit Cocktail…”, suggesting that such cocktails were already in common use before his book was written. His recipe consists of nothing but gin, grapefruit juice and ice.
A recipe for a similar cocktail with the name “Greyhound” appears in Harper’s magazine in 1945 (volume 191, page 461) thus: “The cocktails were made of vodka, sugar, and canned grapefruit juice — a greyhound. This cocktail was served at Greyhound’s popular restaurant chain that was located at bus terminals, called ‘Post House’.”
Before 1945, vodka was an uncommon spirit and most drinks we think of today as “classic cocktails” and which call for vodka, originally would have contained gin. As vodka’s popularity grew after the War and gin’s popularity waned, many of the popular cocktails persisted, albeit with vodka substituted for gin. The most conspicuous of these is the Martini which, before 1945, would invariably have been made with gin.
The reason that most cocktails during and just after prohibition were prepared with salted or sugared rims is because the quality of adult beverages was not so appealing. Also, more currently, both the greyhounds and the salty dogs are more often ordered / made with vodkas not gins. The root cause of this is for taste preferences and to serve a broader market.

Because nothing masks the taste of alcohol better than pineapple. That why MG Spirit creates a new flavor of pre mixed cocktails.

We add this fruit to our vodka to made some light, fresh, and tasty drink. By using pineapple juice in our recipe you can taste a bit of island flair to a typically “upscale” style of drink.

Despite its simplicity, it packs a flavorful punch and is a fun everyday drink.

Savory, sweet, and all points in between, there’s a vodka cocktail for
every summertime jam.  Blueberries are native to everybody, so why not use them in a cocktail and get two great tastes in one. MG Spirit is the first brand that creates ready to drink cocktail


with this flavor. The addition of vodka and juice offsets the berries sweetness and creates a depth of flavor that will make this drink the hit of your pool party.

Jerry Thomas’ Tom Collins Gin (1876)

(Use large bar-glass.)
Take 5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wine-glass of gin.
2 or 3 lumps of ice;

Shake up well and strain into a large bar-glass. Fill up the glass with plain soda water and drink while it is lively. This was distinguished from the Gin Fizz cocktail in that the 3 dashes of lemon juice in the Gin Fizz was “fizzed” with carbonated water to essentially form a “Gin and Sodawater” whereas the considerably more “juice of a small lemon” in the Tom Collins essentially formed a “Gin and Sparkling Lemonade” when sweetened with the gum syrup. The type of gin used by Thomas was not specified in his 1876 book, but was most likely Old Tom if that was responsible for the change in the drink’s name. If, alternatively, the change in name was caused by the popularity of the Tom Collins Hoax of 1874 then it is more probable that Holland gin rather than English London Dry Gin was intended since Jerry Thomas’ Gin Fizz (1862) called for Holland gin and Hollands Gin (Jenever) was imported into the United States at that time at a ratio of approximately 6 liters to every liter of English London Dry Gin.

The cocktail was introduced by the army of the British East India Company in India. In India and other tropical regions, malaria was a persistent problem. In the 1700s it was discovered by Scottish doctor George Cleghorn that quinine could be used to prevent and treat the disease. The quinine was drunk in tonic water, however the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine in order to make the drink more palatable, thus gin and tonic was born. Soldiers in India were already given a gin ration, and the sweet concoction made sense. Since it is no longer used as an antimalarial, tonic water today contains much less quinine, is usually sweetened, and is consequently much less bitter.




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