The Old West
History
By the 1850s, the American cocktail had evolved into a recognizable craft. Bartenders began combining spirits with sugar, bitters, citrus, syrups, and ice to create more refined drinks.
One major innovation of the era was the widespread use of ice. Ice harvesting and ice delivery allowed bartenders to serve chilled cocktails, juleps, cobblers, and punches, transforming the drinking experience.
The mid-1800s also saw the rise of the professional bartender. Bartenders became performers, educators, and craftsmen known for flair, hospitality, and creativity.
A key figure of the era was Jerry Thomas, often called “The Father of American Mixology.” His influential 1862 book, How to Mix Drinks, became the first major cocktail guide published in the United States and helped standardize recipes across the country.
By the end of the century, American cocktail culture had spread internationally, influencing bars throughout Europe, Cuba, and beyond.
Taste Testing:
Surprisingly enough we won’t be doing a whiskey tasting. Yes, Whiskey was popular, but it was fairly cheap and easy to come by. Instead, we will be focusing on the evolution of Gin and the imported spirts that had a big influence in the new cocktail culture.
You will be sampling a flight of Genever, Old Tom Gin and Plymouth Gin while being entertained by story of The Great “Tom Collins Hoax” of 1874!
