Cocktails of the 1800’s

The almost fifty-year period between the end of the American Civil War (1861–1865), and the outbreak of World War I (1914–1918) is considered by many as the ‘Golden Age of Cocktails’.

It was an era when innovation was creating fundamental societal changes. The Victorian era in Great Britain (1837–1901) became known for progress, industrialization and the ascent of science. In post Civil War USA (after 1865), although a tumultuous time, advancement was also changing society. Brought into the mainstream during this period were the car, electric light, telephony, flight, photography, and many other innovations we take for granted today. People were being given more free time, greater mobility and buildings that could accommodate greater numbers of residents and workers.

Not surprisingly it was an era where bartenders became inventive, creating new mixes with newly available ingredients, and changing the generally simpler drinks of the past. They were not only able to provide these to consumers in hotels and bars, but they were able to travel more, share notes, and perhaps most importantly, commercially print their recipes and learning, making these available to their peers, and to us today.

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BOOKS – THE RECORD OF 1800’s COCKTAILS

The first known book on mixed drinks written in English appeared in 1827, a collection of drinks enjoyed at Oxford University, called ‘Oxford Night Caps‘ by Richard Cook.

Some 35-years later in 1862, Jerry Thomas would release the first book specifically aimed at bartenders, ‘The Bartenders’ Guide – a complete cyclopedia of plain and fancy drinks’.

There followed dozens of books during the remaining 1800’s and early 1900’s, and Simon Difford has created a brilliant timeline of these publications here.

Several worth noting include the following, that you may see referenced in the ten cocktails I have explored from the 1880’s:

1871 – E, Ricket and C. Thomas, Gentleman’s Table Guide, the first appearance of the Corpse Reviver cocktail in print in my preferred recipe, before it shifted dramatically in post-Prohibition recipes.

1884 – O.H. Byron, The Modern Bartender’s Guide, the first appearance of the Manhattan cocktail in print, as well as the first appearance of the Martinez cocktail in print (on the same page).

1887 – Jerry Thomas, The Bar-tenders Guide or How to Mix all kinds of Plain and Fancy Drinks (3rd edition), the first appearance of the Dry Martini in print, in his fourth and final book, 25-years after his famous ‘The Bartenders’ Guide’, as well as a second appearance of the Martinez cocktail in print.

1892 – William Schmidt, The Flowing Bowl – What and When to Drink, an adjusted recipe for the Manhattan cocktail, and probably the first appearance of the Stinger recipe in print, although at the time Schmidt called it ‘The Judge’.

1895 – George J. Kappeler, Modern American Drinks – How to Mix and Serve all kinds of Cups and Drinks, the first appearance of the Old Fashioned cocktail in print, as well as the Brant cocktail, later to be known as the Stinger.

1908 – William T Boothby, The World’s Drinks and How to Mix Them, the first appearance of the Sazerac cocktail in print.

1930 – Harry Craddock, The Savoy Cocktail Book, the first appearance of the Gimlet cocktail in print, although if you read the historical notes on my re-mix, you will see a strong case for this cocktail existing in the Royal Navy since around 1867.

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COCKTAILS FROM THE 1800’s – THE 10 REMIXES

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FULL INGREDIENT LIST (from 1800’s Cocktail Remixes)

For the ingredients for the next 10 cocktails (see 1900-1910), or see ingredients.

For the full index of future (and past) cocktail mixes, see index.