A bit about the history of cocktails:
This belief is that the term cocktail, first appeared in print at least as far back as 1803 and was defined in print in 1806, as “a mixture of spirits of any kind, water, sugar and bitters, vulgarly called a bittered sling”. But the Telegraph researched and found the word used in the March 20, 1798, edition of The Morning Post and Gazetteer, a long-defunct London newspaper. In 1869, the first British book containing cocktail recipes was published: William Terrington’s Cooling Cups and Dainty Drinks. In 1862, Jeremiah (Jerry) Thomas wrote the Bar-Tender’s Guide (alternately titled How to Mix Drinks or The Bon-Vivant’s Companion), the first drink book ever published in the United States.
Jerry Thomas – author of the first book with cocktail recipes. Image courtesy of Wikimedia Commons/Museum of the American Cocktail.
Types of cocktails are many these days but mainly the 3 types as below:
Highball: When a mixed drink contains only a distilled spirit and a mixer, such as soda or fruit juice, it is a highball.
Duos are drinks composed of a base spirit with a modifier of a liqueur (and sometimes a dash of bitters).
Trio: To convert a Duo into a Trio, add cream or cream liqueur. Trios are usually dessert-style drinks.
There are also the wine cocktails, beer cocktails, champagne cocktails and so on.
It’s no secret that spirits and herbs and spices have a long and tangled history. Many of the drinks in our liquor cabinet rely on herbs and spices to create their signature flavour. Gin, for example, derives its primary flavors from juniper berries and is often enhanced with many other spices.
Recently, however, mixologists have been looking to using flavourings and natural extracts to add unique twists to cocktails and mocktails. Using spices and herbs can liven up a drink and even add medicinal benefits.
There are over 31 varieties in the Spice Drops® range, allowing for experimentation and signature pours to be developed whether using classic flavours such as rose, mint, lime, orange or ginger, or trialling something different like turmeric, saffron, cardamom or chai spices – there’s a whole new world of flavour combinations available with no mess or waste or the need to peel, chop, grate or grind.
With Festival season upon us many bars operate pop-ups. In extremely crowded venues when speed of serve really is of the essence, making cocktails in batches or large volumes of drinks like Pimms is the answer. The convenience and the lack of preparation required when using Spice Drops® is a huge bonus to busy, and often temporary or inexperienced staff who might find the chopping and grating of huge quantities of fresh ingredients fiddly and time-consuming. Spice Drops® are available in 100ml bottles for large catering events such as these. They’re also great for making up batches of your own syrups for popular cocktails to increase speed of service – why not use Mint Spice Drops® to make the perfect mint syrup to cope with high demands of Mojitos, for example.
Click here for some amazing cocktail recipes using Spice Drops®.