A cocktail is an alcoholic mixed drink.
Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream.
Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails.
The origins of the word cocktail have been debated.
The first written mention of cocktail as a beverage appeared in The Farmers Cabinet, 1803 in the United States.
The first definition of a cocktail as an alcoholic beverage appeared three years later in The Balance and Columbian Repository (Hudson, New York) May 13, 1806.
Traditionally, cocktail ingredients included spirits, sugar, water and bitters, however, this definition evolved throughout the 1800s, to include the addition of a liqueur.
In 1862 Jerry Thomas published a bartenders’ guide called How to Mix Drinks; or, The Bon Vivant's Companion which included 10 cocktail recipes using bitters to differentiate from other drinks such as punches and cobblers.
Cocktails continued to evolve and gain popularity throughout the 1900s, and in 1917 the term "cocktail party" was coined by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri.
With wine and beer being less available during the Prohibition in the United States (1920–1933), liquor-based cocktails became more popular due to accessibility, followed by a decline in popularity during the late 1960s.
The early to mid-2000s saw the rise of cocktail culture through the style of mixology which mixes traditional cocktails and other novel ingredients.
In the modern world and the Information Age, cocktail recipes are widely shared online on websites.
Cocktails and restaurants that serve them are frequently covered and reviewed in tourism magazines and guides.
Some cocktails, such as the Mojito, Manhattan, and Martini have become both staples in most restaurants and pop culture phenomena, martinis specifically being associated with James Bond due to his phrase "shaken, not stirred".
Usage and related terms
The Oxford Dictionaries define cocktail as "An alcoholic drink consisting of a spirit or spirits mixed with other ingredients, such as fruit juice or cream".
A cocktail can contain alcohol, a sugar, and a bitter/citrus.
When a mixed drink contains only a distilled spirit and a mixer, such as soda  or fruit juice, it is a highball.
Many of the International Bartenders Association Official Cocktails are highballs.
When a mixed drink contains only a distilled spirit and a liqueur, it is a duo, and when it adds a mixer, it is a trio.
Additional ingredients may be sugar, honey, milk, cream, and  various herbs.
Mixed drinks without alcohol that resemble cocktails are known as "mocktails" or "virgin cocktails".
Etymology
The origin of the word cocktail is disputed.
The first recorded use of cocktail not referring to a horse is found in The Morning Post and Gazetteer in London, England, March 20, 1798:
Mr. Pitt, two petit vers of "L'huile de Venus" Ditto, one of "perfeit amour" Ditto, "cock-tail" (vulgarly called ginger)
The Oxford English Dictionary cites the word as originating in the U.S.
The first recorded use of cocktail as a beverage (possibly non-alcoholic) in the United States appears in The Farmer's Cabinet, April 28, 1803:
thumb|240px|The first definition of a Cocktail by Harry Croswell
The first definition of cocktail known to be an alcoholic beverage appeared in The Balance and Columbian Repository (Hudson, New York) May 13, 1806; editor Harry Croswell answered the question, "What is a cocktail?"
:    Dale DeGroff hypothesizes that the word evolved from the French coquetier, for an eggcup in which Antoine A. Peychaud, creator of Peychaud's Bitters, allegedly used to serve his guests a mix of cognac with a dash of his bitters.
Etymologist Anatoly Liberman endorses as "highly probable" the theory advanced by  Låftman (1946), which Liberman summarizes as follows:
In his book Imbibe! (2007)
, cocktail historian David Wondrich also speculates that cocktail is a reference to gingering, a practice for perking up an old horse by means of a ginger suppository so that the animal would "cock its tail up and be frisky."
Several authors have theorized that cocktail may be a corruption of cock ale.
Development
There is a lack of clarity on the origins of cocktails.
Traditionally cocktails were a mixture of spirits, sugar, water, and bitters.
By the 1860s, however, a cocktail frequently included a liqueur.
The first publication of a bartenders' guide which included cocktail recipes was in 1862 – How to Mix Drinks; or, The Bon Vivant's Companion, by "Professor" Jerry Thomas.
In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other mixed drinks were 10 recipes for "cocktails".
A key ingredient differentiating cocktails from other drinks in this compendium was the use of bitters.
Mixed drinks popular today that conform to this original meaning of "cocktail" include the Old Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail.
The ingredients listed (spirits, sugar, water, and bitters) match the ingredients of an Old Fashioned, which originated as a term used by late 19th century bar patrons to distinguish cocktails made the  "old-fashioned" way from newer, more complex cocktails.
In the 1869 recipe book Cooling Cups and Dainty Drinks, by William Terrington, cocktails are described as:
The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit and a mixer.
Published in 1902 by Farrow and Jackson, "Recipes of American and Other Iced Drinks" contains recipes for nearly two dozen cocktails, some still recognizable today.
The first "cocktail party" ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917.
Walsh invited 50 guests to her home at noon on a Sunday.
The party lasted an hour, until lunch was served at 1 pm.
The site of this first cocktail party still stands.
In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop's residence ever since.
During Prohibition in the United States (1920–1933), when alcoholic beverages were illegal, cocktails were still consumed illegally in establishments known as speakeasies.
The quality of the liquor available during Prohibition was much worse than previously.
There was a shift from whiskey to gin, which does not require aging and is therefore easier to produce illicitly.
Honey, fruit juices, and other flavorings served to mask the foul taste of the inferior liquors.
Sweet cocktails were easier to drink quickly, an important consideration when the establishment might be raided at any moment.
With wine and beer less readily available, liquor-based cocktails took their place, even becoming the centerpiece of the new cocktail party.
Cocktails became less popular in the late 1960s and through the 1970s, until resurging in the 1980s with vodka often substituting for the original gin in drinks such as the martini.
Traditional cocktails began to make a comeback in the 2000s, and by the mid-2000s there was a renaissance of cocktail culture in a style typically referred to as mixology that draws on traditional cocktails for inspiration but utilizes novel ingredients and often complex flavors.
See also
The Museum of the American Cocktail
William "Cocktail" Boothby, early San Francisco publisher of cocktail recipes
Harry Craddock, bartender at the Savoy Hotel's American Bar, author of The Savoy Cocktail Book, and creator of the Corpse Reviver #2 and White Lady.
Tonic water
Lists
List of cocktails
IBA Official Cocktail
List of duo and trio cocktails
List of beverages
List of national drinks
Flaming drink
Devices for producing and imbibing
Cocktail glass
Cocktail party
Cocktail shaker
Media
The Fine Art of Mixing Drinks – A classic cocktail book
Cocktail (1988 film)
Cocktail (2010 film)
Cocktail (2012 film)
References
External links
Wikibooks Cookbook
