43-632: News Cafe is a full-service cafe-bar and cocktail franchise restaurant chain founded in South Africa since 1995. The first News Cafe opened in 1995 in Hatfield, Pretoria , shortly after the lifting of sanctions against South Africa signalled the entry of overseas hospitality franchises such as McDonald's into the South African food service market. In 2009 the first News Cafe was opened in India, followed by
86-455: A "Martini Cocktail" that consisted in part of half a wine glass of Old Tom gin and a half a wine glass of vermouth. The "Marguerite Cocktail", first described in 1904, could be considered an early form of the dry martini, because it was a 2:1 mix of Plymouth dry gin and dry vermouth, with a dash of orange bitters. In his 1907 bartenders' guide The World's Drinks And How To Mix Them , San Francisco mixologist William Boothby provided possibly
129-476: 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, the term cocktail party was coined by Julius S. Walsh Jr. of St. Louis , Missouri . With wine and beer being less available during
172-545: 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 the 1800s to include the addition of a liqueur . In 1862, Jerry Thomas published
215-400: A chilled cocktail glass . The drink may be garnished with an olive , a "twist" (a strip of lemon peel squeezed or twisted), capers , or cocktail onions (with the onion garnish specifically yielding a vodka Gibson ). A trend that started in the 1980s was to use the term "martini" to refer to other mostly-hard-liquor cocktails such as Manhattan , Cosmopolitan , whose commonality with
258-428: A cocktail glass. Generally containing vodka, they have little in common with the martini. A porn star martini is a variation of a vodka martini. The vodka is vanilla flavored , and is served with passion fruit juice, accompanied by a shot of Prosecco . A nicotini is any alcoholic drink which includes nicotine as an ingredient. Its name is modeled after the word " martini " in the fashion of such drinks as
301-508: 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
344-425: 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
387-503: 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
430-592: A piece of lemon peel over the top and serve with an olive. The first dry martini is sometimes linked to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912. During Prohibition in the United States (1920–1933) the relative ease of illegal gin manufacture led to the martini's rise as the locally predominant cocktail. With the repeal of Prohibition, and
473-417: A ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters , then strained into a chilled cocktail glass . Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini is made with little to no vermouth. Ordering a martini "extra dry" will result in even less or no vermouth added. By
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#1732877301914516-410: A splash of olive brine or olive juice and is typically garnished with an olive. An extra dirty martini typically contains twice the amount of olive brine or juice. A direct martini or naked martini is a regular martini, but prepared by storing the gin in a freezer and then pouring the gin directly into the serving glass with the vermouth instead of stirring it with ice first. This method allows
559-457: 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
602-522: 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
645-408: Is a cocktail made with gin and vermouth , and garnished with an olive and/or a lemon twist . Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini , uses vodka instead of gin for the cocktail's base spirit. By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at
688-514: Is a stub . You can help Misplaced Pages by expanding it . 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 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
731-462: Is a 6:1 martini with equal parts vermouth and either crème de violette or Creme Yvette , which impart a blue color, and Angostura bitters. A vodka martini is a cocktail made with vodka and vermouth , a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served " straight up " (without ice) in
774-431: 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
817-399: 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
860-464: The Churchill martini supposedly favored by Winston Churchill uses no vermouth, and is prepared with gin straight from the freezer and a "glance" at a bottle of vermouth, or a "bow in the direction of France". A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin. A dirty martini contains
903-692: 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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#1732877301914946-536: 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, the so-called "cocktail in a can" had proliferated (at least in the United States) to become
989-596: The Roaring Twenties , it became a common drink order. Over the course of the 20th century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 5:1 or 6:1 dry martinis became considered the norm. Drier variations can go to 8:1, 12:1, 15:1 (the "Montgomery", after British Field Marshal Bernard Montgomery 's supposed penchant for attacking only when in possession of great numerical superiority). In 1966,
1032-430: The dry martini as part of his creative process, regularly using it to sustain "a reverie in a bar". He offers his own recipe, involving Angostura bitters , in his memoir. Some recipes advocate the elimination of vermouth altogether; the playwright Noël Coward is credited with the assertion that "a perfect Martini should be made by filling a glass with gin, then waving it in the general direction of Italy." Similarly,
1075-417: 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. Martini (cocktail) The martini
1118-505: The American Standards Association (ASA) released K100.1-1966, "Safety Code and Requirements for Dry Martinis", a tongue-in-cheek account of how to make a "standard" dry martini. The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard. The exact origin of the martini is unclear. The name may derive from
1161-648: The Italian Martini brand of vermouth. Another popular theory suggests it evolved from a cocktail called the Martinez served sometime in the early 1860s at the Occidental Hotel in San Francisco, which people frequented before taking an evening ferry to the nearby town of Martinez, California . Alternatively, residents of Martinez say a bartender in their town created the drink, while another source indicates that
1204-418: 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
1247-496: The drink to be served very cold but without the dilution that the traditional stirring method adds. This style of martini is mainly associated with and popularized by Dukes Hotel Bar in London . A martini may also be served on the rocks—that is, with the ingredients poured over ice cubes and served in an old fashioned glass . A Gibson is a standard dry martini garnished with cocktail onions instead of olives. The Yale Cocktail
1290-455: The drink was named after the town. Indeed, a "Martinez Cocktail" was first described in Jerry Thomas's 1887 edition of his Bartender's Guide, How to Mix All Kinds of Plain and Fancy Drinks : Other bartending guides of the late 19th century contained recipes for numerous cocktails similar to the modern-day martini. For example, Harry Johnson 's Bartenders' Manual (1888) listed a recipe for
1333-399: The earliest recipe for a "Dry Martini Cocktail" not only resembling a modern-day martini in the ingredients, but also under that name. Attributing it to one Charlie Shaw of Los Angeles, Boothby's book gave the recipe as follows: Dry Martini Cocktail, à la Charlie Shaw, Los Angeles, Cal. Into a mixing glass place: Stir until thoroughly chilled and strain into a stem cocktail glass, squeeze
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1376-402: 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
1419-405: 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
1462-443: The original drink is the cocktail glass in which they are served. There is some debate as to whether or not these are true martinis. In a similar vein, there are "dessert martinis" that are not a drink, but are served in martini glasses . Some newer drinks include the word "martini" or the suffix "-tini" in the name (e.g., appletini , peach martini, chocolate martini, breakfast martini ). These are so named because they are served in
1505-401: 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
1548-439: The ready availability of quality gin, the drink became progressively drier. In the 1970s and 1980s, the martini came to be seen as old-fashioned and was replaced by more intricate cocktails and wine spritzers , but the mid-1990s saw a resurgence in the drink and numerous new versions. The traditional martini comes in a number of variations. A perfect martini uses equal amounts of sweet and dry vermouth. Luis Buñuel used
1591-575: The second early in 2010. The News Cafe brand is owned by the operating company Fournews headquartered in Edenvale (Ekurhuleni) ; it has branches across southern Africa, including a News Cafe in Zimbabwe , Kenya , Gaborone , Botswana and in Ndola , Zambia . This restaurant-related article is a stub . You can help Misplaced Pages by expanding it . This article about a South African building or structure
1634-623: 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
1677-612: 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
1720-617: 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
1763-472: 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
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1806-444: 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
1849-641: 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 the banquets. In the United States, a written mention of 'cocktail' as
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