Making cocktails is an art. According to Adam Richard Seger, CCP, it was originally created in the 1700s to make harsh spirits palatable. Contrary to popular belief, these creative beverages did not originate in America but in Britain. However, it was in 1806 when the term “cocktail” was described as “stimulating liquor composed of any kind of sugar, water, and bitters.”
Jerry Thomas, known as the Father of Mixology, released the book “How to Mix Drinks or The Bon-Vivant’s Companion” in 1862. His book became a guide for many bartenders in different parts of the world. As Thomas worked and experienced more, he and his peers realized how ice would change the way people would enjoy their cocktails. In the early 20th century, the book “Drinks” was released by Jacob Straub. According to the sommelier, “You cannot make great drinks without great ingredients.” However, the growth of cocktail culture stopped at the start of Prohibition in the US. Because of this, the best bartenders in the country moved to Europe.
Fast forward to the ’90s, Gary Regan and Dale DeGroff’s “Tales of the Cocktail” led to a revival in the cocktail scene. Soon after, culinary cocktails and molecular mixology became the trend. A century after Straub’s groundbreaking work in the beverage industry, Adam Richard Seger started working on his first book “Drink Like You Eat: The Seasonal Cocktail Cookbook.” According to the food and beverage expert, it is basically a union of Straub’s manifesto with the modern locavore food movement. As cocktails evolve, people can expect new and better things that will make well-loved drink mixes even more enjoyable.