{"id":2906,"date":"2014-12-22T08:15:37","date_gmt":"2014-12-22T13:15:37","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/preserving\/?p=2906"},"modified":"2014-12-22T08:15:37","modified_gmt":"2014-12-22T13:15:37","slug":"party-like-its-1899","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/preserving\/2014\/12\/22\/party-like-its-1899\/","title":{"rendered":"Party Like It’s 1899"},"content":{"rendered":"

\"\"<\/a><\/p>\n

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\u00a0“The tinkle of the ice\u2014the delightful\u00a0<\/span><\/em><\/strong>
odor of the lemon peel\u2014the fragrance and\u00a0<\/span><\/em><\/strong>
flavor of this ice-cold appetizer, what an\u00a0<\/span><\/em><\/strong>
apology it has been for cold soup <\/span><\/em><\/strong>
and overdone\u00a0entree !”<\/span><\/em><\/strong><\/p>\n

The term “cocktail” has origins dating\u00a0back to the 18th century. However, it was with the 1862 publication of Jerry Thomas’s “How to Mix Drinks; or, The Bon Vivant’s Companion” <\/i>that the term became commonplace to describe\u00a0drink recipes where bitters was\u00a0an essential ingredient. Jerry Thomas became known as the father of American mixology, often\u00a0referred to as the “Professor” for his creative combinations, and his publication helped sparked the cocktail craze. <\/span>As the popularity of cocktails increased, so did the proliferation of novel recipes. Not to be left behind, the Ivy Leaguers developed and championed their own unique cocktail drinks. Students in 1898, like those before and those afterwards, exhibited the\u00a0predilection\u00a0to impress\u00a0others\u00a0by consuming\u00a0copious amounts\u00a0of the latest drink fetish<\/span>. By the end of the century, new\u00a0recipes were making their way into print and more guides were published annually in attempts to keep up with\u00a0current\u00a0recipes and recent twists on presentation. It was toward\u00a0the end of the 19th century\u00a0that the maraschino cherry and the olive were introduced as popular garnishes to\u00a0top off a\u00a0cocktail. Livermore & Knight began publishing\u00a0cocktail guides, beginning with this small pocket-sized offering\u00a0in 1898.\u00a0This book\u00a0was not published as a comprehensive guide for bartenders or drinking establishments, but oriented toward those planning and hosting domestic fetes.<\/p>\n

A cocktail\u00a0is an appetizer or stomach\u00a0<\/span><\/em>
stimulant and differs from other drinks\u00a0<\/span><\/em>
in that it is supposed to contain Bitters.\u00a0<\/span><\/em>
It is the purpose of this book to give\u00a0<\/span><\/em>
the rules for the mixing of simple and well known\u00a0<\/span><\/em>
cocktails. As to rules for fancy\u00a0<\/span><\/em>
cocktails there is no end, and the addition\u00a0<\/span><\/em>
of the various ingredients for sweetening\u00a0<\/span><\/em>
and blending of fancy cocktails has been\u00a0<\/span><\/em>
left to the taste of the mixer.\u00a0<\/span><\/em><\/p>\n

A cocktail should never be bottled and\u00a0<\/span><\/em>
should always be made at the time of drinking.\u00a0<\/span><\/em>
A bottled cocktail might be likened\u00a0<\/span>unto a<\/span><\/em>
depot sandwich\u2014neither are fit for use\u00a0<\/span><\/em>
except in case of necessity.\u00a0<\/span><\/em><\/p>\n

An old-fashioned yet attractive way of\u00a0<\/span><\/em>
serving a cocktail to ladies is the wiping of\u00a0<\/span><\/em>
the rim of the cocktail glass with lemon\u00a0<\/span><\/em>
peel and then dipping the rim in powdered\u00a0<\/span><\/em>
sugar, which leaves a frosty decoration on\u00a0<\/span><\/em>
the rim of the glass.<\/span><\/em><\/p>\n

\"\"<\/a>

The Harvard cocktail<\/strong><\/p><\/div>\n

\"\"<\/a>

..and the competing Yale cocktail<\/strong><\/p><\/div>\n

 <\/p>\n

Even the esteemed Supreme Court Justice Oliver Wendell Holmes, Jr. recognized the value of a\u00a0good cocktail. In his correspondence with colleague and prot\u00e9g\u00e9,\u00a0Professor John Henry Wigmore, Holmes\u00a0notes\u00a0Wigmore’s proficiency as a “maker of first class cocktails”.<\/p>\n

\"Holmes2\"<\/a>\"\"<\/a><\/p>\n

 <\/p>\n

\n
Description:<\/dt>\n
Cocktails :how to make them. Providence : Livermore & Knight Co., 1898.<\/span>\u00a0<\/dd>\n
Persistent Link:<\/dt>\n
http:\/\/nrs.harvard.edu\/urn-3:FHCL:10877320<\/a><\/dd>\n
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Repository:<\/dt>\n
Widener Library<\/dd>\n
Institution:<\/dt>\n
Harvard University<\/dd>\n<\/dl>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0“The tinkle of the ice\u2014the delightful\u00a0odor of the lemon peel\u2014the fragrance and\u00a0flavor of this ice-cold appetizer, what an\u00a0apology it has been for cold soup and overdone\u00a0entree !” The term “cocktail” has origins dating\u00a0back to the 18th century. However, it was with the 1862 publication of Jerry Thomas’s “How to Mix Drinks; or, The Bon Vivant’s […]<\/p>\n","protected":false},"author":2559,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2906","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/posts\/2906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/users\/2559"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/comments?post=2906"}],"version-history":[{"count":36,"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/posts\/2906\/revisions"}],"predecessor-version":[{"id":2943,"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/posts\/2906\/revisions\/2943"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/media?parent=2906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/categories?post=2906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/preserving\/wp-json\/wp\/v2\/tags?post=2906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}