We all have our absolute favorites, and while we sit among friends and lovers, deciding which drink is calling us at a certain hour of the evening, here are some random facts for some small bar talks.
The International Bartenders Association has a list of “official cocktails” which are categorized into three categories: Unforgettable, Contemporary Classics, and New Era Drinks.
The vodka-and-tomato-juice mix was originally named “Bucket of Blood” and subsequently “Red Snapper,” before finally becoming “Bloody Mary.”
The Tom Collins – a mix of gin, lemon juice, sugar, and carbonated water – got its name in 1874 when pranksters pretended there is a person named Tom Collins that went around to slander people’s reputations. Bars later adopt this name for a drink.
The most expensive cocktail in the world – the Diamond Is Forever – consists of Grey Goose vodka with a lime twist and a single-karat diamond, and costs around $22,000. Two has been sold so far at the Tokyo Ritz-Carlton.
The Bellini – a blend of white peach puree and Prosecco – was inspired by the colour of a saint’s toga in a painting by Giovanni Bellini.
The Irish Coffee – whiskey and coffee – was created when a bartender in Ireland put some whiskey in some stranded passengers’ coffee to warm them up, and told the passengers it’s Irish coffee.
The Screw Driver – a combo of orange juice and vodka – got its name from the blue-collar workers who mix their juice and vodka at work using their work tool – a screw driver.
The Corpse Reviver – a mixture of cognac, apple brandy, and sweet vermouth, served cold – is said to be able to revive a person “from the dead”. A cocktail to “cure” an alcoholic hangover, hmmmm!
Long Island Iced Tea, Negroni, Sazerac, Zombie, and Dry Martini have the most alcohol content, and thus are the strongest cocktails.
A bottle of champagne has three times the pressure of a car tire.
If you happen to be in Vietnam, visit The Alley Cocktail Bar & Kitchen (63/1 Pasteur, District 1) and try the Mekong Delta – a mixture of bourbon whiskey infused with smoky sun-dried bananas, banana syrup, fresh lime juice, a drop of ginger bitters and egg white foam, served in a half-coconut.