Friday, February 15, 2019

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What’s the Origin of the Word ‘Cocktail’?

what's the origin of the word cocktail?

No, it doesn’t have anything to do with a rooster—but it does have something to do with a horse. Type “origin of word cocktail” into your search engine and you may see a dictionary entry that explains the term cock-tailed originally described a horse with a docked (or clipped-short) tail, and “cock-tailed” became a sort of pejorative for racehorses without thoroughbred pedigrees—with mixed lineage, if you will. So the term may have come to be applied to drinks that were similarly blended rather than pure spirits.

But that’s still not quite right. Keep reading for cocktail clarification.

We may never know precisely when the first cocktail was made, and for a long time, the etymology of the term used to describe it, in the words of H. L. Mencken (who did extensive research on the topic but in the end came up short), was “quite as dark as the origin of the thing itself.”

Jerry Thomas Bartenders Guide: How to Mix Drinks, or the Bon Vivant's Companion, $15.98 on Amazon

The very first cocktail manual ever published, in 1862, in case you want to get closer to the source.
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The first version of this article, published in 2008, explored several intriguing theories, which we’ll include in this revision for posterity, but the real story, appropriately enough, shall be revealed…in the end.

Old Theories on the Origin of the Word Cocktail

What we wrote in 2008: “We do know that the term [cocktail] originated in America, showing up in publications around the early 19th century. According to the “Oxford English Dictionary,” the earliest definition of the word appeared in the May 13, 1806, edition of Balance and Columbian Repository, a federalist newspaper in Hudson, New York, where the editor printed an answer to the question ‘What is a cocktail?’ His reply: ‘A cock-tail, then, is a stimulating liquor composed of spirits of any kind—sugar, water, and bitters—it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because, a person having swallowed a glass of it, is ready to swallow anything else.'”

This is, in large part, accurate, and it’s true that “cocktail” originally referred only to a specific blend of alcohol, bitters, sugar, and water—not to a wide range of mixed drinks as it does now. (As an aside, if that blend of ingredients sounds familiar, well, it’s also the reason we call an Old Fashioned an Old Fashioned.)

origin of word cocktail

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As we went on: “There’s a lot of speculation about the actual etymology of the word cocktail, but none of the theories have been verified. Of all the ones Mencken researched, he thought this to be the most likely: During the Colonial period, tavern keepers stored their spirits in casks. When the casks got near empty, the dregs, or tailings, would be mixed together into one barrel and sold at a reduced price—poured from the spigot, which was referred to as the cock. Patrons wanting this cheaper alcohol would come in asking for ‘cock tailings.’

Another popular story comes from New Orleans, where an apothecary by the name of Peychaud (of bitters fame) served a mixed brandy drink in a French eggcup. Eventually the drink was named coquetier, the French term for an eggcup. Peychaud’s guests shortened the name to ‘cocktay,’ and eventually it became ‘cocktail.'”

Those both sound totally legit, right? We might even have entertained other popular theories like the ones involving the mythical Aztec maiden Xóchitl, or the one mentioning Betsy Flanagan, the enterprising (and fictional) tavern keeper who garnished her drinks with feathers.

But in 2015, alcohol expert David Wondrich trotted out the truth, after extensive research.

The Probable Actual Origin of the Word Cocktail

Turns out, the sanitized dictionary explanation for the etymology of cocktail isn’t far off the mark, but Wondrich distills the (much grosser) story thusly: a perky, cocked (or raised-up) tail on a horse is a sign of vim and vigor, so unscrupulous horse traders in the 18th century would put ginger and/or pepper in a place the horses surely didn’t want it, in order to make them look a little more frisky. As ginger and pepper were also common ingredients used to liven up alcoholic drinks (and by extension, their imbibers), the theory is that the term “cock-tail” was applied to those enervating libations after the practice of unpleasantly surprising the poor horses with spicy suppositories.

At some point, the plain old ginger or pepper component of drinkable “cocktails” was widely replaced with bitters—Wondrich traces the practice of adding those aromatic, complex flavor boosters to sweetened booze to one Dr. Richard Stoughton, who sold his own astringent blends of distilled roots, citrus peels, and bark as a tonic (and hangover cure!) in his London apothecary shop—and by then, the common name was inseparable from the drink itself. Even later on, “cocktail” came to encompass all the many variations of boozy tipples both shaken and stirred that we enjoy today, and the origin of the word itself faded into blessed obscurity—until the intrepid Wondrich unearthed it for our collective benefit.

Wonder what Mencken would have made of that…not to mention mocktails. At any rate, you know what you have to do at your next cocktail party: ask everyone if they know the origin story of the word, and if they don’t, regale them with the whole tale (but try not to make anyone who repeats one of the older, now-debunked theories feel like a horse’s ass for being behind the times)!

Shake Things Up

Feeling inspired to get into the mixing game? Check out these cocktail sets.
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Old Fashioned

Old Fashioned Cocktail recipe

Chowhound

Pretty much the OG cocktail formula—spirits, sugar, bitters, and a diluting agent—but with club soda in place of regular water for a little extra lift. And a zesty orange twist for garnish. Get our Old Fashioned Cocktail recipe.

Moscow Mule

Moscow Mule recipe

Chowhound

Knowing what we now do about the equine origins of the word cocktail, the “mule” in this ginger-heavy drink’s name packs a double meaning (although the theory is just that it refers to the kick of the aromatic key ingredient). Bonus points if you serve it in the iconic copper mug, but it tastes just as good from any other glass. Get our Moscow Mule recipe.

Frozen Ginger Peach Margarita

Frozen Ginger Peach Margarita recipe

Chowhound

Here’s another gingery pick, but one that’s far removed from the original cocktail. Can you imagine Dr. Stoughton’s reaction to a frozen margarita machine and its gloriously slushy, sweet output? Not a trace of bitters in sight, but plenty of tequila. Get our Frozen Ginger Peach Margarita recipe.

Chardonnay Coverup

Aperol White Wine cocktail recipe

Chowhound

Another fantastic tidbit from the Saveur article by Wondrich is that George Washington, while arranging the surrender of New York by the British, hosted a sort of cocktail hour at which he offered wine and bitters. We still love wine cocktails—and this one combines oaky chardonnay with bittersweet Aperol, which maybe even our first president would’ve enjoyed. Get our Chardonnay Coverup White Wine Cocktail recipe.

Perfect Martini

James Bond vesper martini recipe

Micaela Fiorellini/Shutterstock

Even more stripped-down than the original cocktail, the martini is a more modern—yet equally timeless—creation for lovers of gin and vermouth. And olives, in some cases. Get our Perfect Martini recipe.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

This post was originally published by Michele Foley on Dec. 8 2008, and was updated by Jen Wheeler on Feb. 15, 2019.



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Your Classic Cocktails Deserve a Chartreuse Upgrade

Quick & Easy Hamburger Soup

This Hamburger Soup is so QUICK and EASY! It's ready in 30 minutes and makes a great last-minute weeknight meal. You only need ground beef, diced tomatoes, broth, and a few veggies.

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How to Set Up Your Room for an Oscars Party

Your living room is your set, and you are the set manager when you host an Oscars party. Whatever else you’re planning for the occasion, the focal point of that set is obvious—your TV (or whatever device you use). Let us help you with the logistics.

To make your hoopla an award-winning affair to remember, plan well. Check out our appetizers, and these desserts inspired by classic movie theater snacks, or if you really aim to impress (and have a big-studio type of budget), get intel on all the iconic offerings fit for the stars: oysters, lobster, caviar, truffles, and Champagne. May as well throw in some edible gold leaf for the occasion too.

The Other Kind of Caviar

If you don't want to make your own party food, have it delivered. Use code CHOWFEB19 to get $5 off your $30 order, plus free delivery! For new diners only, through Feb. 28.
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But besides the starring food and drink, there are two other things to keep in mind: a good line of sight, and ready access to those classy snacks.

1. Make sure all the seats have a good view of the screen.

Create stadium seating. The first level can be pillows on the floor, camping chairs, and bean bag chairs. The next level: a couch and chair formed in a semi-circle around the ground level seating. Lastly, place tall bar stools around the back.

2. Don’t let a rogue stool move to the front.

People will move around, but try to maintain order.

3. Never put a bar near the TV because it will interfere with the guests’ viewing.

Instead, put most of the food and drinks in the kitchen. You can turn on soft music in there, which will create a smaller, second party for people who’d rather talk than focus on the screen. (You can only stand so many acceptance speeches, you know? And the “In Memorium” montage is just too painful for some to watch.)

4. Set up a satellite table in the TV room, but in the back or off to the side.

There should be a few bites of food and drinks there so people can refresh without traveling to the kitchen.

If you’ve done all these things right, you’re living room will be the destination for the Super Bowl, Oscars, or any TV-viewing event, Saturday night Netflix binge-watching included.

Speaking of TV-viewing, we’re joining forces with ET Live and CNET to give away a bunch of prizes, including a 65-inch 4K TV, and lots of Fandango gift cards! Enter for your chance to win* before Feb. 25, 2019.

And then try these recipes at your next hosting gig.

Baked Mussels with Pepperoni Rice

Chowhound

Five pounds of mussels in the shell, cleaned and de-bearded, is just the start of these elegant boats filled with Calasparra rice, which absorbs a lot of moisture without losing firmness. A bunch of finely chopped pepperoni, anchovies, tomato paste, and other ingredients provide the salty, sharp, sweetness to round out the dish. Get our Baked Mussels with Pepperoni Rice recipe.

Sophisticate St. Germain Cocktail

Chowhound

Hey, would a cocktail by any other name be as highbrow? Raise yours and see for yourself as you sip this mixed drink that gets a dose of designer-level panache with some St. Germain elderflower liqueur. You must serve it in a martini glass, or it doesn’t count. Remember, the trappings are important. Get our Sophisticate recipe.

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Socca

Chowhound

Whether or not your friends have gluten intolerance, they’ll do more than tolerate these thin chick pea pancakes rolled around nubs of creamy, mild goat cheese and freshly cracked black pepper. Get our Socca recipe.

Pepper-Roasted Cauliflower

Chowhound

Cauliflower is like a blank canvas, in the same way that chicken breast and fettuccine are only good after they’ve been painted. Unless you had some spice or sauce to it, well, there’s nothing much to taste. Not so with this side dish. The secret ingredient? Soy sauce. (But try it with tahini and goji berries too—or with crispy breadcrumbs and golden raisins.) Get our Pepper-Roasted Cauliflower recipe.

Ricotta Crostini with Sautéed Nettles

Chowhound

Purchase the best fresh ricotta you can find because in this dish, it’s front and center. To contrast the rich, creamy mild flavor of the ricotta, sautéed nettles lend deep, earthy, pleasantly bitter flavor and a pop of hunter green. Get our Ricotta Crostini with Sautéed Nettles recipe.

Moscow Mule

Chowhound

Some of the best things in life are simple, like this three-ingredient drink that’s hipper than the hippest hipster. All you need is a good vodka, a wedge of lime, and ginger beer. Bonus points if you acquire those official Moscow Mule official copper cups. Get our Moscow Mule recipe.

Black Pepper-Manchego Cheese Puffs

Chowhound

These fluffy, cheesy clouds of heaven are so much finer than the name indicates. Don’t you dare compare these to that artificial orange-powdered snack from the vending machine. Technically called gougères, these French puffs are tweaked, by using Manchego and Parmesan instead of Gruyere cheese, and the addition of black pepper is not exactly traditional. Get our Black Pepper-Manchego Cheese Puffs recipe.

Related Video: Red Carpet Royale Champagne Cocktail with Gold Leaf

— Head Photo: Academy Sparkler/Chowhound.

This post was originally published by Meredith Arthur, Jeremy LaCroix, and Eric Slatkin in 2009; updated by Amy Sowder in 2017; updated by Jen Wheeler in 2019.

 



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Your Guide to Creating the Best Champagne Bar Ever

4 World-Famous Chefs Reveal This Year’s Biggest Food Trends, as Well as Cuisine That Deserves Attention

It may be difficult to predict 2019’s kale, Unicorn Frappuccino, or avocado toast, but we always look to the country’s most trusted chefs for guidance on trendy dishes, ingredients, or global cuisine that’s worthy of media attention. Lucky for us, most of these chefs congregated at the Sun Wine and Food Fest, held annually in January at Connecticut’s famed Mohegan Sun Casino and Resort. The extended weekend, featuring live demos, tastings, and signings, has become a culinary institution in its own right, rivaling many of the most popular food and wine festivals across the country. Visitors can interact directly with chefs, all while enjoying the property’s own surplus of celebrity chef restaurants (the macaroni and cheese at Ballo is a must) and notable food offerings (they have a Chick-fil-A).

Mohegan Sun

As this year’s chefs chilled in the green room between events, we were able to grab time with four of the most talked-about—Maneet Chauhan, Aarón Sanchez, Alex Gaurnaschelli, and Brian Duffy—to get their unique perspectives on what 2019 will bring, as well as the hidden regional cuisines that are deserving of the respect and praise found in mainstream food media. Check out their responses below.

Maneet Chauhan

Mohegan Sun

Chowhound: What will be 2019’s biggest food trend, ingredient, or dish?
MC: If I could predict it, I would be out in the casino playing and winning millions. I do personally, strongly believe that everybody is getting back to the basics…things that have been around for generations, for centuries. Like fermentation. Fermentation is a thing that we have grown up with and now it’s becoming a big rage. I think it’s going to go back to the basics.
Chowhound: Is there a part of the globe where the cuisine is underrepresented by mainstream media?  
MC: So many. There’s Indonesian food, there is South African food, even Chinese food. What you get over here is not like what you get in China. There’s a whole world out there. I mean, Peruvian food, oh my God, traditional Peruvian…it’s so much, so much. I think everything is underrepresented.

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A culinary tour through 25 countries.
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Aarón Sanchez

Mohegan Sun

Chowhound: What will be 2019’s biggest food trend, ingredient, or dish?

AS: I think what’s going to spark a lot of interest is that people are going to go back to grandma‘s kitchen and start eating more family-style. I think we see that with all of these different communal tables in restaurants. I think people are a lot more amenable to eating with strangers.
Chowhound: Is there a part of the globe where the cuisine is underrepresented by mainstream media?  
AS: For me, I feel like the food in South America. Chilean food is really phenomenal. I’ve been [to Chile] several times. Chile has a list of ingredients, like cold-water shellfish and fish, that nobody knows about in this hemisphere. I’m talking about little barnacles called picoroco, deepwater cod, and an unbelievable spice called merkén, which is a natural chile that they use. [Chile] has a lot of influence from Europe [in its food], so I think it’s one of those foods that needs to be explored a little more.

Simple Food, Big Flavor by Aarón Sanchez, $17.39 on Amazon

Unforgettable Mexican-inspired recipes.
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Alex Guarnaschelli

Mohegan Sun

Chowhound: What will be 2019’s biggest food trend, ingredient, or dish?
AG: I’m going to go with watermelon. It’s tremendously hydrating, it’s sweet, it’s satisfying, it’s juicy, it’s great for a hangover, it’s great for a cocktail. You can squeeze lemon on it, get that vitamin C, and people love it. It goes anywhere. And it’s guilt-free because it’s not fattening. It’s just got a little sugar.
Chowhound: Is there a part of the globe where the cuisine is underrepresented by mainstream media?  
AG: I think a lot of great things we enjoy in America are rooted in Chinese cooking. I’m going to go with China for the win.

The Home Cook by Alex Guarnaschelli, $19.62 on Amazon

Recipes to know by heart.
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Brian Duffy

Mohegan Sun

Chowhound: What will be 2019’s biggest food trend, ingredient, or dish?
BD: Bigger, bolder flavors. It’s all about bigger, bolder flavors. We’re moving away from some of the Latin stuff and we’re starting to move into some of the bigger and bolder Middle Eastern flavors. We’re starting to do a lot more with plant-based and a lot more with super clean food. The power greens are still going to be there. We’re really digging into that for the next couple of months. It started on the West Coast, hit the East Coast, and now it’s starting to make a massive play through the Midwest and we’re starting to see the country actually eating much healthier, which is cool. They’re starting to question why am I getting nine or ten nuggets for 99 cents, which I think is a really good thing. We’re starting to educate more.
Chowhound: Is there a part of the globe where the cuisine is underrepresented by mainstream media?  
BD: Ireland. We need big, bad things coming out of Ireland. It’s always kind of made fun of. Realize that Ireland is actually an island, so there’s a tremendous amount of seafood that comes out of there and really, super creative ways in how they’re doing stuff. One of the best culinary schools in Europe right now is Ballymaloe and they’re doing amazing things out of that place. I really do think in the comfort, casual world that we’re living in right now, I think Irish food needs a little more play. But I’m Irish so I always have to put that out there.


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