Cocktail ingredients : There is a lot of mystery around who does it first and where
For ingredients, like all great classic cocktails, there is a lot of mystery around who does it first and where.
Artisan breweries and wineries are becoming increasingly popular for their local offerings, giving their product an air of exclusivity with limited distribution. But what about craft cocktails? Like all great classic cocktails, there is a lot of mystery around who did it first and where.
Some say that the Singapore Sling was created at the Raffles Hotel in 1915, while others believe that the recipe dates back to 1897.
Laura Maddox, Senior Bartender of Small Victory, an intimate classic cocktail bar located in the hotel district of downtown Austin, said, “We’ve set up this bar where we can use classic drinks from the last 100 years, as they were back then, to the best of our ability. Here are some ingredients often used in cocktails and their origins.”
- Pineapple juice most pineapple juice and tinned canned goods come from the Philippines or Costa Rica.
- Angostura bitters: rum based, made from a secret spice blend and often imitated. Produced in Port of Spain, Trinidad. But it was once produced in Angostura (now Ciudad Bolívar, Venezuela).
- Cherry Heering: from Copenhagen, Denmark. Thick, viscous and brandy-based, this classic liquor is essentially a cough syrup.
– Organic Ceylon black tea: from Sri Lanka. The tannins are the basis of dissent as a component of the drink, balancing the sweetness and depth next to the Batavia-Arrack.
Don’t drink and drive. Enjoy responsibly.
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