61-451: The Black Russian is a cocktail of vodka and coffee liqueur . It contains 50 ml vodka and 20 ml coffee liqueur, per IBA specified ingredients. The drink is made by pouring the vodka and coffee liqueur over ice cubes or cracked ice in an old-fashioned glass and stirring. The Black Russian is often garnished with a lemon slice and a Luxardo maraschino cherry on a stick. The Black Russian cocktail first appeared in 1949 and
122-549: A bladder between the generator and the absorption tank to regulate the flow of carbon dioxide , was soon joined by a wide range of others. However, it was not until 1781 that companies specialized in producing artificial mineral water were established and began producing carbonated water on a large scale. The first factory was built by Thomas Henry of Manchester , England. Henry replaced the bladder in Priestley's system with large bellows. While Priestley's discovery ultimately led to
183-454: A claim that could not apply if there is added sugar or artificial flavorings, which often include citric acid and other fruit acids, predicted to have an impact on human teeth. Carbon dioxide gas dissolved in water creates a small amount of carbonic acid (H 2 CO 3 ): with the concentration of carbonic acid being about 0.17% that of CO 2 . The acid gives carbonated water a slightly tart flavor. Its pH level of between 5 and 6
244-478: A common sight in bars and in early- to mid-20th-century homes where it became a symbol of middle-class affluence. The gas pressure in a siphon drives soda water up through a tube inside the siphon when a valve lever at the top is depressed. Commercial soda siphons came pre-charged with water and gas and were returned to the retailer for exchange when empty. A deposit scheme ensured they were not otherwise thrown away. Home soda siphons can carbonate flatwater through
305-465: A container of carbonated water is opened), carbon dioxide effervesces , thereby escaping from the solution. The density of carbonated water is slightly greater than that of pure water. The volume of a quantity of carbonated water can be calculated by taking the volume of the water and adding 0.8 cubic centimetres for each gram of CO 2 . Many alcoholic drinks , such as beer , champagne , cider , and spritzer , were naturally carbonated through
366-423: A gas that can be dissolved in water is described by Henry's Law . The coefficient depends on the temperature. In the carbonization process, water is chilled, optimally to just above freezing, to maximize the amount of carbon dioxide that can be dissolved in it. Higher gas pressure and lower temperature cause more gas to dissolve in the liquid. When the temperature is raised or the pressure is reduced (as happens when
427-400: A light tempura-like texture, which gives the illusion of being lower calorie than regular frying batters. The lightness is caused by pockets of carbon dioxide gas being introduced into the batter (a process which natural rising using yeast also creates) and further expanding when cooked. Since the dissolved gas in carbonated water acts as a temporary surfactant , it has been recommended as
488-425: A mix of cognac with a dash of his bitters. Several authors have theorized that "cocktail" may be a corruption of " cock ale ". 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
549-414: A natural flavor profile and offset the acidity of introducing carbon dioxide gas giving one a fizzy sensation. Various carbonated waters are sold in bottles and cans, with some also produced on demand by commercial carbonation systems in bars and restaurants, or made at home using a carbon dioxide cartridge. It is thought that the first person to aerate water with carbon dioxide was William Brownrigg in
610-675: A paper titled Impregnating Water with Fixed Air in which he describes dripping "oil of vitriol" ( sulfuric acid ) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water. Priestley referred to his invention of this treated water as being his "happiest" discovery. "Within a decade, inventors in Britain and in Europe had taken Priestley's basic idea—get some "fixed air," mix it with water, shake—and created contraptions that could make carbonated water more quickly, in greater quantities. One of those inventors
671-503: A person, having swallowed a glass of it, is ready to swallow any thing else. Other origins have been suggested, as corruptions of other words or phrases. These can be dismissed as folk etymologies , given the well-attested term "cock-tail" for a horse. 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
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#1732883417453732-399: A series of experiments on fermentation and putrefaction. In 1766 Henry Cavendish devised an aerating apparatus that would inspire Joseph Priestley to carry out his own experiments with regard to carbonated waters. Cavendish was also aware of Brownrigg's observations at this time and published a paper on his own experiments on a nearby source of mineral water at the beginning of January in
793-517: A small amount of sodium chloride , sodium citrate , sodium bicarbonate , potassium bicarbonate , potassium citrate , potassium sulfate , or disodium phosphate , depending on the product. These occur naturally in mineral waters but are added artificially to commercially produced waters to mimic a natural flavor profile and offset the acidity of introducing carbon dioxide gas (which creates low 5–6 pH carbonic acid solution when dissolved in water). Artesian wells in such places as Mihalkovo in
854-457: A stimulating drink, like pick-me-up . This agrees with usage in early citations (1798: "'cock-tail' (vulgarly called ginger)", 1803: drink at 11 a.m. to clear the head, 1806: "stimulating liquor"), and suggests that a cocktail was initially considered a medicinal drink, which accords with the use of bitters. Etymologist Anatoly Liberman endorses as "highly probable" the theory advanced by Låftman (1946), which Liberman summarizes as follows: It
915-469: A sweetener, and a flavoring such as cola , ginger , or citrus . Plain carbonated water or sparkling mineral water is often consumed as an alternative to soft drinks. Club soda is carbonated water to which compounds such as sodium bicarbonate or potassium sulfate have been added. Many manufacturers produce unsweetened sparkling water products that are lightly flavored by the addition of aromatic ingredients such as essential oils . Carbonated water
976-422: A wide range of others, but it was not until 1781 that companies specialized in producing artificial mineral water were established and began producing carbonated water on a large scale. The first factory was built by Thomas Henry of Manchester , England. Henry replaced the bladder in Priestley's system with large bellows. J. J. Schweppe developed a process to manufacture bottled carbonated mineral water based on
1037-522: A wide variety of drinks; it is typically a mixed drink containing alcohol. When a combined 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 cream or a cream-based liqueur, it
1098-547: Is SodaStream . Their products were popular during the 1970s and 1980s in the United Kingdom, and are associated with nostalgia for that period and have experienced a comeback in the 2000s. The process of dissolving carbon dioxide in water is called carbonation . Commercial soda water in siphons is made by chilling filtered plain water to 8 °C (46 °F) or below, optionally adding a sodium or potassium based alkaline compound such as sodium bicarbonate to neutralize
1159-676: Is water containing dissolved carbon dioxide gas, either artificially injected under pressure, or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water , club soda , and commercially produced sparkling water. Club soda and sparkling mineral water and some other sparkling waters contain added or dissolved minerals such as potassium bicarbonate , sodium bicarbonate , sodium citrate , or potassium sulfate . These occur naturally in some mineral waters but are also commonly added artificially to manufactured waters to mimic
1220-569: Is a necessary ingredient in many cocktails, such as whiskey and soda or Campari and soda . Carbonated water is increasingly popular in Western cooking as a substitute for plain water in deep-frying batters to provide a lighter texture to doughs similar to tempura . Kevin Ryan, a food scientist at the University of Illinois at Urbana–Champaign , says the effervescent bubbles when mixed with dough provide
1281-431: Is a trio. Additional ingredients may be sugar, honey , milk, cream , and various herbs. Mixed drinks without alcohol that resemble cocktails can be known as "zero-proof" or "virgin" cocktails or "mocktails". The origin of the word "cocktail" is disputed. It is presumably from "cock-tail", meaning "with tail standing up, like a cock's", in particular of a horse, but how this came to be applied to alcoholic mixed drinks
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#17328834174531342-486: Is approximately in between apple juice and orange juice in acidity, but much less acidic than the acid in the stomach. A normal, healthy human body maintains pH equilibrium via acid–base homeostasis and will not be materially adversely affected by consumption of plain carbonated water. Carbon dioxide in the blood is expelled through the lungs. Alkaline salts , such as sodium bicarbonate , potassium bicarbonate , or potassium citrate , will increase pH. The amount of
1403-689: Is ascribed to Gustave Tops, a Belgian barman , who created it at the Hotel Metropole in Brussels in honor of Perle Mesta , then United States Ambassador to Luxembourg . The cocktail owes its name to the use of vodka, a typical Russian spirit, and the blackness of the coffee liqueur. Cocktail A cocktail is a mixed drink , usually alcoholic . Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups , tonic water , shrubs , and bitters . Cocktails vary widely across regions of
1464-587: Is generally dismissed as a folk etymology . The bottles were produced for many decades, but gradually declined in usage. Since children smashed the bottles to retrieve the marbles, vintage bottles are relatively rare and have become collector items , particularly in the UK. Due to the risk of explosion and injuries from fragmented glass pieces, use of this type of bottle is discouraged in most countries, since other methods of sealing pressurized bottles can more easily incorporate release of unsafe pressures. The Codd-neck design
1525-527: Is made by injecting pressurized carbon dioxide into water. The pressure increases the solubility and allows more carbon dioxide to dissolve than would be possible under standard atmospheric pressure . When the bottle is opened, the pressure is released, allowing gas to exit the solution, forming the characteristic bubbles. Modern sources of CO 2 are from industrial processes, such as burning of fossil fuels like coal and methane at power plants, or steam reforming of methane for hydrogen production . In
1586-482: Is manufactured on-site using devices known as carbonators. Carbonators use mechanical pumps to pump water into a pressurized chamber where it is combined with carbon dioxide from pressurized tanks at approximately 100 psi (690 kPa). The pressurized carbonated water then flows either directly to taps or mixing heads where flavoring is added before dispensing. Carbonated water is a key ingredient in soft drinks , beverages that typically consist of carbonated water,
1647-581: Is often mixed with fruit juice to make sparkling alcoholic and non-alcoholic punches . Carbonated water is a diluent mixed with alcoholic beverages where it is used to top-off the drink and provides a degree of 'fizz'. Adding soda water to "short" drinks such as spirits dilutes them and makes them "long" (not to be confused with long drinks such as those made with vermouth ). Carbonated water also works well in short drinks made with whiskey , brandy , and Campari . Soda water may be used to dilute drinks based on cordials such as orange squash . Soda water
1708-504: Is still used for the Japanese soft drink Ramune , and in the Indian drink called Banta . Soda makers or soda carbonators are appliances that carbonate water with multiple-use carbon dioxide canisters. A variety of systems are produced by manufacturers and hobbyists. The commercial units may be sold with concentrated syrup for making flavored soft drinks. One major producer of soda carbonators
1769-614: Is tentative evidence that carbonated water may help with constipation among people who have had a stroke . While carbonated water is somewhat acidic, this acidity can be partially neutralized by saliva . A study found that sparkling mineral water is slightly more erosive to teeth than non-carbonated water but is about 1% as corrosive as soft drinks are. A 2017 study by the American Dental Association showed that it would take over 100 years of daily sparkling water consumption to cause damage to human teeth —
1830-399: Is unclear. The most prominent theories are that it refers to a stimulant, hence a stimulating drink, or to a non-purebred horse, hence a mixed drink. Cocktail historian David Wondrich 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", hence by extension
1891-692: 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: Cocktails are compounds very much used by "early birds" to fortify
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1952-560: The 1740s. Joseph Priestley invented carbonated water, independently and by accident, in 1767 when he discovered a method of infusing water with carbon dioxide after having suspended a bowl of water above a beer vat at a brewery in Leeds , Yorkshire . He wrote of the "peculiar satisfaction" he found in drinking it, and in 1772 he published a paper entitled Impregnating Water with Fixed Air . Priestley's apparatus, almost identical to that used by Henry Cavendish five years earlier, which featured
2013-427: The 1800s to include the addition of a liqueur . In 1862, Jerry Thomas published a bartender's 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, with the term eventually expanding to cover all mixed drinks. In 1917,
2074-420: 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 uses novel ingredients and often complex flavors. Carbonated water Carbonated water
2135-838: The Bulgarian Rhodope Mountains , Medžitlija in North Macedonia , and most notably in Selters in the German Taunus mountains, produce naturally effervescent mineral waters. By itself, carbonated water appears to have little to no impact on health. Carbonated water, such as club soda or sparkling water, is defined in US law as a food of minimal nutritional value , even if minerals, vitamins , or artificial sweeteners have been added to it. Carbonated water does not appear to have an effect on gastroesophageal reflux disease . There
2196-474: 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
2257-476: The United States, plain carbonated water was generally known either as soda water , due to the sodium salts it contained, or seltzer water , deriving from the German town Selters renowned for its mineral springs . Sodium salts were added to plain water both as flavoring (to mimic famed mineral waters , such as naturally effervescent Selters , Vichy water and Saratoga water ) and acidity regulators (to offset
2318-483: The acid created when pressurizing the water with carbon dioxide (which creates high 8-10 pH carbonic acid -bicarbonate buffer solution when dissolved in water). The gas dissolves in the water, and a top-off fill of carbon dioxide is added to pressurize the siphon to approximately 120 pounds per square inch (830 kPa), some 30 to 40 psi (210–280 kPa) higher than is present in fermenting champagne bottles. In many modern restaurants and bars soda water
2379-399: The acidic 5-6 pH carbonic acid created when carbon dioxide is dissolved in water). In the 1950s the term club soda began to be popularized. Generally, seltzer water has no added sodium salts, while club soda still retains some sodium salts. The soda siphon, or seltzer bottle—a glass or metal pressure vessel with a release valve and spout for dispensing pressurized soda water—was
2440-531: The banquets. In the United States, a written mention of 'cocktail' as a beverage appeared in The Farmers Cabinet, 1803, . 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
2501-677: The creation of the soft drink industry—which began in 1783 when Johann Jacob Schweppe founded Schweppes to sell bottled soda water —he did not benefit financially from his invention. Priestley received scientific recognition when the Council of the Royal Society "were moved to reward its discoverer with the Copley Medal " at the anniversary meeting of the Royal Society on 30 November 1773. Natural and manufactured carbonated waters may contain
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2562-569: The discovery of Priestley, founding the Schweppes Company in Geneva in 1783. Schweppes regarded Priestley as "the father of our industry". In 1792, Schweppe moved to London to develop the business there. In 1799 Augustine Thwaites founded Thwaites' Soda Water in Dublin. A London Globe article claims that this company was the first to patent and sell "Soda Water" under that name. The article says that in
2623-551: The fermentation process. In 1662 Christopher Merret created 'sparkling wine'. William Brownrigg was apparently the first to produce artificial carbonated water, in the early 1740s, by using carbon dioxide taken from mines. In 1750 the Frenchman Gabriel François Venel also produced artificial carbonated water, though he misunderstood the nature of the gas that caused the carbonation. In 1764, Irish chemist Dr. Macbride infused water with carbon dioxide as part of
2684-402: 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
2745-480: The hot summer of 1777 in London "aerated waters" (that is, carbonated) were selling well but there was as yet no mention of "soda water", though the first effervescent drinks were probably made using " soda powders " containing bicarbonate of soda and tartaric acid . The name soda water arose from the fact that soda ( sodium carbonate or bicarbonate ) was often added to adjust the taste and pH. Modern carbonated water
2806-405: The inner man, and by those who like their consolations hot and strong. 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
2867-457: The liquid in the lower container up a tube and out of the device. The globes are surrounded by a wicker or wire protective mesh, as they have a tendency to explode. In 1872, soft drink maker Hiram Codd of Camberwell , London, designed and patented the Codd-neck bottle , designed specifically for carbonated drinks. The Codd-neck bottle encloses a marble and a rubber washer/gasket in
2928-416: The neck. The bottles were filled upside down, and pressure of the gas in the bottle forced the marble against the washer, sealing in the carbonation. The bottle was pinched into a special shape to provide a chamber into which the marble was pushed to open the bottle. This prevented the marble from blocking the neck as the drink was poured. Soon after its introduction, the bottle became extremely popular with
2989-427: The next year. In 1767 Priestley discovered a method of infusing water with carbon dioxide by pouring water back and forth above a beer vat at a local brewery in Leeds , England. The air blanketing the fermenting beer—called 'fixed air'—was known to kill mice suspended in it. Priestley found water thus treated had a pleasant taste, and he offered it to friends as a cool, refreshing drink. In 1772, Priestley published
3050-401: The question, "What is a cocktail?": Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters —it is vulgarly called bittered sling , and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because
3111-657: The so-called "cocktail in a can" had proliferated (at least in the United States) to become a common item in liquor stores. 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 staples in restaurants and pop culture. The term cocktail can refer to
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#17328834174533172-496: The soft drink and brewing industries mainly in the UK and the rest of Europe, Asia, and Australasia, though some alcohol drinkers disdained the use of the bottle. R. White's , the biggest soft drinks company in London and south-east England when the bottle was introduced, was among the companies that sold their drinks in Codd's glass bottles. One etymology of the term codswallop originates from beer sold in Codd bottles, though this
3233-524: The term cocktail party was coined by 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. By 2023,
3294-517: The use of a small disposable steel bulb containing carbon dioxide. The bulb is pressed into the valve assembly at the top of the siphon, the gas injected, then the bulb withdrawn. The gasogene (or gazogene, or seltzogene) is a late Victorian device for producing carbonated water. It consists of two linked glass globes: the lower contained water or other drink to be made sparkling, the upper a mixture of tartaric acid and sodium bicarbonate that reacts to produce carbon dioxide . The produced gas pushes
3355-623: 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: 11. [a.m.] Drank a glass of cocktail—excellent for the head...Call'd at the Doct's. found Burnham—he looked very wise—drank another glass of cocktail. 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
3416-739: The world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. A well-known 'cocktail' in ancient Greece was named kykeon . It is mentioned in the Homeric texts and was used in the Eleusinian Mysteries . 'Cocktail' accessories are exposed in the Museum of the Royal Tombs of Aigai (Greece). They were used in the court of Philip II of Macedon to prepare and serve mixtures of wine, water, honey as well as extracts of aromatic herbs and flowers, during
3477-612: Was allegedly by 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 p.m. 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
3538-568: Was an acceptable alcoholic drink, but diluted, not a "purebred", a thing "raised above its station". Hence the highly appropriate slang word used earlier about inferior horses and sham gentlemen. 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
3599-472: Was customary to dock the tails of horses that were not thoroughbred [...] They were called cocktailed horses, later simply cocktails. By extension, the word cocktail was applied to a vulgar, ill-bred person raised above his station, assuming the position of a gentleman but deficient in gentlemanly breeding. [...] Of importance [in the 1806 citation above] is [...] the mention of water as an ingredient. [...] Låftman concluded that cocktail
3660-444: 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 distinguishing 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
3721-406: Was named Johann Jacob Schweppe, who sold bottled soda water and whose business is still around today." —The Great Soda-Water Shake Up, The Atlantic , October 2014. Priestley's apparatus, which was very similar to that invented by Henry Cavendish five years earlier, featured a bladder between the generator and the absorption tank to regulate the flow of carbon dioxide, and was soon joined by
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