cocktails

Contents

1 Distilled beverage 1
1.1 Nomenclature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.2 Etymology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3 History of distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3.1 Precursors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3.2 True distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3.3 Government regulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.3.4 Microdistilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.4 Flammability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.5 Serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.6 Alcohol consumption by country . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.7 Health effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.7.1 Short-term effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.7.2 Long-term effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.8 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
1.10 Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
1.11 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

2 The Fine Art of Mixing Drinks 7

2.1 Basic principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
2.2 Components of a cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
2.3 Categories of cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
2.4 Six basic drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
2.5 Chapters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2.6 Reception . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2.7 Editions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

3 Appetite 10
3.1 Physiological factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.2 Regulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.2.1 Effector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

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3.2.2 Sensor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.3 Role in disease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.4 Pharmacology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.5 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
3.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

4 Flavor 13
4.1 Flavorants or flavorings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
4.1.1 Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.1.2 Color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.2 Restrictions and regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.2.1 Regulations on natural flavoring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.2.2 Dietary restrictions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.3 Flavor creation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.4 Determination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.5 Scientific resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.6 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.8 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

5 Rum 17
5.1 Etymology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
5.2 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
5.2.1 Origins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
5.2.2 Colonial America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
5.2.3 Naval rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
5.2.4 Colonial Australia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
5.3 Categorization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
5.3.1 Regional variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
5.3.2 Grades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
5.4 Production method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
5.4.1 Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
5.4.2 Distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
5.4.3 Aging and blending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
5.5 In cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
5.6 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
5.7 Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
5.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
5.9 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
5.10 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

6 Whisky 26
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6.1 Etymology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
6.1.1 Names and spellings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
6.2 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
6.3 Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
6.3.1 Distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
6.3.2 Aging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
6.3.3 Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
6.3.4 Exports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
6.4 Types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
6.4.1 American . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
6.4.2 Australian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
6.4.3 Canadian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
6.4.4 Danish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
6.4.5 English . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
6.4.6 Finnish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
6.4.7 German . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
6.4.8 Indian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
6.4.9 Irish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
6.4.10 Japanese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
6.4.11 Scotch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
6.4.12 Swedish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
6.4.13 Welsh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
6.4.14 Other . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
6.5 Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.5.1 Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.5.2 Flavours from treating the malt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.5.3 Flavours from distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.5.4 Flavours from oak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.5.5 Flavours and colouring from additives . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.5.6 Chill filtration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.6 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
6.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
6.8 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

7 Fortified wine 37
7.1 Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
7.2 Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
7.2.1 Commandaria wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
7.2.2 Madeira wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
7.2.3 Marsala wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
7.2.4 Mistelle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
7.2.5 Moscatel de Setúbal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
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7.2.6 Port wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

7.2.7 Sherry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
7.2.8 Vermouth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
7.2.9 Vins doux naturels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
7.2.10 Low-end fortified wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
7.3 Terminology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
7.4 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
7.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
7.6 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

8 Syrup 42
8.1 Culinary syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
8.2 Syrups for beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
8.2.1 Simple syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
8.2.2 Flavoured syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
8.2.3 Gomme syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
8.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
8.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
8.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

9 Lemon 44
9.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
9.2 Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
9.3 Culinary uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.4 Other uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.4.1 Industrial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.4.2 As a cleaning agent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.4.3 Medicinal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.4.4 Other . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.5 Lemon alternatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
9.6 Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
9.7 Nutritional value and phytochemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
9.8 Gallery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
9.9 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
9.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
9.11 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

10 Lime (fruit) 48
10.1 Plants known as “lime” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
10.2 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
10.3 Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
10.4 Health effects and research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
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10.4.1 Nutritional value . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

10.4.2 Phytochemicals and research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
10.4.3 Dermatitis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
10.5 Production trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
10.6 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
10.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

11 Cocktail umbrella 51
11.1 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
11.2 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

12 Cocktail stick 52
12.1 Injuries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
12.2 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
12.3 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
12.4 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

13 Cocktail onion 53
13.1 Use as a garnish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
13.2 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
13.3 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

14 Citrus 54
14.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
14.1.1 Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
14.1.2 Evolution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
14.2 Taxonomy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
14.3 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
14.3.1 Tree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
14.3.2 Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
14.4 Cultivation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
14.4.1 Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
14.4.2 As ornamental plants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
14.4.3 Pests and diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
14.5 Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
14.5.1 Culinary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
14.5.2 Medical . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
14.6 List of citrus fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
14.6.1 Hybrids and cultivars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
14.7 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
14.8 Footnotes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
14.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
14.10Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
vi CONTENTS

14.11External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

15 Drinking straw 65
15.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
15.2 Health and environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
15.3 Types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
15.4 Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
15.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

16 Olive 68
16.1 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
16.2 Taxonomy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
16.2.1 Cultivars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
16.3 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
16.3.1 Prehistory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
16.3.2 Outside the Mediterranean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
16.4 Symbolic connotations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
16.4.1 Ancient Egypt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
16.4.2 Ancient Israel and Hebrew Bible . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
16.4.3 Ancient Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
16.4.4 Ancient Rome . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
16.4.5 New Testament . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
16.4.6 Islam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
16.5 Oldest known olive trees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
16.6 Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
16.6.1 Table olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
16.6.2 Traditional fermentation and curing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
16.6.3 Olive wood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
16.7 Cultivation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
16.7.1 Growth and propagation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
16.7.2 Fruit harvest and processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
16.8 Global production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
16.9 Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
16.9.1 Allergenic potential . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
16.10Gallery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
16.11See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
16.12References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
16.13External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

17 Swizzle stick 82
17.1 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
17.2 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
CONTENTS vii

18 Twist (cocktail garnish) 83

18.1 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

19 Maraschino cherry 84
19.1 Europe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
19.2 United States . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
19.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
19.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

20 Mojito 86
20.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
20.2 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
20.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
20.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
20.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

21 Key lime 89
21.1 Etymology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
21.2 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
21.3 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
21.4 Agronomy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
21.4.1 Cultivation and propagation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
21.4.2 Harvesting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
21.4.3 Postharvest process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
21.4.4 Yield . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
21.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
21.6 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

22 Margarita 92
22.1 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
22.1.1 Flavored liqueurs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
22.1.2 Fresh lime juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
22.1.3 Frozen margarita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
22.1.4 Other fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
22.1.5 Coronarita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
22.2 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
22.2.1 Origin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
22.2.2 Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
22.2.3 Popularity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
22.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
22.4 Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
22.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
22.6 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
viii CONTENTS

23 Persian lime 96
23.1 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
23.2 Tree characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
23.3 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
23.4 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

24 Meyer lemon 97
24.1 Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
24.2 Cultivation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
24.3 Improved Meyer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
24.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
24.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

25 Piña colada 99
25.1 Origin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
25.2 History of the drink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
25.3 In popular culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
25.4 Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
25.5 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
25.6 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
25.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
25.8 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

26 Cosmopolitan (cocktail) 102

26.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
26.1.1 The 1930s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
26.1.2 The 1970s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
26.1.3 John Caine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
26.1.4 Cheryl Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
26.1.5 Melissa Huffsmith . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
26.2 Popularity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
26.3 Preparation and serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
26.4 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
26.5 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
26.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
26.7 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105

27 Mai Tai 106

27.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
27.2 Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
27.3 Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
27.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
27.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
CONTENTS ix

28 Cuba Libre 107

28.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
28.2 Popularity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
28.3 Recipe variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
28.4 Local variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
28.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
28.6 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

29 Caipirinha 110
29.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
29.2 Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
29.3 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
29.4 Derivations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
29.5 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
29.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
29.7 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111

30 Martini (cocktail) 112

30.1 Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
30.2 Origins and mixology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
30.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
30.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
30.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114

31 Manhattan (cocktail) 115

31.1 Origin and history . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
31.2 Traditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
31.3 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
31.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
31.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117

32 Rob Roy (cocktail) 118

32.1 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
32.2 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118

33 Sour (cocktail) 119

33.1 List of sours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
33.1.1 Gin sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
33.1.2 Pisco sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
33.1.3 Whiskey sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
33.1.4 Other sours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
33.2 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
33.3 Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
x CONTENTS

33.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

33.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

34 Long Island Iced Tea 121

34.1 Origin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
34.2 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
34.3 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

35 Tequila Sunrise (cocktail) 122

35.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
35.2 Preparation and serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
35.2.1 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
35.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
35.4 Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123

36 Bloody Mary (cocktail) 124

36.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
36.2 Origin of the name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
36.3 Preparation and serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
36.4 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
36.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
36.6 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126

37 Fizz (cocktail) 127

37.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
37.2 Gin fizz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
37.3 Ramos gin fizz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
37.4 Sloe Gin Fizz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
37.5 Uncommon variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
37.6 In popular culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
37.7 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
37.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
37.9 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129

38 Negroni 130
38.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
38.2 Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
38.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
38.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
38.5 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

39 Old Fashioned 132

39.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
39.2 Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
CONTENTS xi

39.3 Modifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

39.4 In popular culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
39.5 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
39.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
39.7 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
39.8 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

40 Non-alcoholic beverage 135

40.1 Scientific definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
40.1.1 Low-alcoholic beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
40.2 Controversial products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.3 History of Mocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.4 Legal definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.4.1 EU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.4.2 Norway . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.4.3 US . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.5 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
40.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136

41 Wine cocktail 138

41.1 List of wine cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
41.1.1 Wine variation cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
41.1.2 Sparkling wine cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
41.1.3 Red wine cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
41.1.4 White wine cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
41.1.5 Unsorted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
41.2 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
41.3 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139

42 Beer cocktail 140

42.1 List of beer cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
42.2 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
42.3 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140

43 List of glassware 141

43.1 Drinkware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
43.2 Tumblers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
43.3 Beer glassware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
43.3.1 New Zealand beer glasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
43.3.2 Australian beer glasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
43.4 Stemware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
43.5 Other . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
43.6 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
xii CONTENTS

43.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143

43.8 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144

44 Cocktail garnish 145

44.1 Common edible garnishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
44.2 Common inedible garnishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
44.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
44.4 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146

45 Mixed drink 147

45.1 Types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
45.2 Lists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
45.2.1 Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
45.2.2 Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
45.3 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
45.4 Categories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
45.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148

46 Bartender 149
46.1 United Kingdom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
46.2 United States . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
46.3 Gallery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
46.4 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
46.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
46.6 External links . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150

47 Hurricane (cocktail) 151

47.1 History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
47.2 See also . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
47.3 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
47.4 Text and image sources, contributors, and licenses . . . . . . . . . . . . . . . . . . . . . . . . . . 152
47.4.1 Text . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152
47.4.2 Images . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
47.4.3 Content license . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Chapter 1

Distilled beverage

“Liquor” redirects here. For sweetened and flavored al-

coholic beverages, see Liqueur. For the novel series, see
Liquor (novel series).
A distilled beverage, spirit, liquor, hard liquor

A display of various distilled beverages in a supermarket

tent, typically less than 15%. Brandy is a spirit pro-

duced by the distillation of wine, and has an ABV
over 35%. Other examples of distilled beverages in-
clude vodka, gin, rum, whisky, eau de vie (fruit brandy
or schnapps), tequila, baijiu, soju, aguardiente, pálinka,
cachaça, singani, borovička and slivovitz.

1.1 Nomenclature

An old whiskey still The term spirit refers to a distilled beverage that contains
no added sugar and has at least 20% alcohol by volume
or hard alcohol is an alcoholic beverage produced by (ABV).
distillation of a mixture produced from alcoholic fer- Distilled beverages bottled with added sugar and added
mentation. This process purifies it and removes dilut- flavorings, such as Grand Marnier, Frangelico, and
ing components like water, for the purpose of increasing American schnapps, are known instead as liqueurs.
its proportion of alcohol content (commonly expressed as In common usage, the distinction between spirits and
alcohol by volume, ABV).[1] As distilled beverages con- liqueurs is widely unknown or ignored; as a consequence,
tain more alcohol they are considered “harder” – in North in general, all alcoholic beverages other than beer and
America, the term hard liquor is used to distinguish dis- wine are referred to as spirits.
tilled beverages from undistilled ones, which are implic- Beer and wine, which are not distilled beverages, are lim-
itly weaker. ited to a maximum alcohol content of about 20% ABV, as
As examples, this does not include beverages such as most yeasts cannot reproduce when the concentration of
beer, wine, and cider, as they are fermented but not alcohol is above this level; as a consequence, fermentation
distilled. These all have relatively low alcohol con- ceases at that point.

1
2 CHAPTER 1. DISTILLED BEVERAGE

1.2 Etymology Freeze distillation involves freezing the alcoholic bev-

erage and then removing the ice. The freezing tech-
The origin of “liquor” and its close relative “liquid” was nique had limitations in geography and implementation
the Latin verb liquere, meaning “to be fluid”. Accord- and limiting how widely this method was put to use.
ing to the Oxford English Dictionary, an early use of the
word in the English language, meaning simply “a liquid”,
can be dated to 1225. The first use the OED mentions of 1.3.2 True distillation
its meaning “a liquid for drinking” occurred in the 14th
century. Its use as a term for “an intoxicating alcoholic
drink” appeared in the 16th century.
The term “spirit” in reference to alcohol stems from Mid-
dle Eastern alchemy. These alchemists were more con-
cerned with medical elixirs than with transmuting lead
into gold. The vapor given off and collected during an
alchemical process (as with distillation of alcohol) was
called a spirit of the original material.

1.3 History of distillation

Main article: Distillation

An illustration of brewing and distilling industry methods in Eng-

land, 1858

The earliest evidence of true distillation of alcohol comes

Distillation equipment used by the 3rd century Greek alchemist from the School of Salerno in southern Italy during the
[8][9]
Zosimos of Panopolis,[2][3] from the Byzantine Greek manuscript 12th century. Again, the Chinese may not have been
Parisinus graces. [4] far behind, with archaeological evidence indicating the
practice of distillation began during the 12th century Jin
or Southern Song dynasties.[6] A still has been found at
an archaeological site in Qinglong, Hebei, dating to the
12th century.[6]
1.3.1 Precursors
Fractional distillation was developed by Tadeo Alderotti
[10]
The first clear evidence of distillation comes from Greek in the 13th century. The production method was writ-
alchemists working in Alexandria in the 1st century ten in code, suggesting that it was being kept secret.
AD,[5] although the Chinese may have independently de- In 1437, “burned water” (brandy) was mentioned in the
veloped the process around the same time.[6] Distilled wa- records of the County of Katzenelnbogen in Germany.[11]
ter was described in the 2nd century AD by Alexander of It was served in a tall, narrow glass called a Goderulffe.
Aphrodisias.[7] The Alexandrians were using a distillation Paracelsus experimented with distillation. His test was to
alembic or still device in the 3rd century AD. burn a spoonful without leaving any residue. Other ways
The medieval Arabs learned the distillation process from of testing were to burn a cloth soaked in it without ac-
the Alexandrians and used it extensively, but there is no tually harming the cloth. In both cases, to achieve this
evidence that they distilled alcohol.[5] effect, the alcohol had to be at least 95 percent, close to
1.5. SERVING 3

the maximum concentration attainable through distilla-

tion (see purification of ethanol).
Claims upon the origin of specific beverages are contro-
versial, often invoking national pride, but they are plau-
sible after the 12th century AD, when Irish whiskey and
German brandy became available. These spirits would
have had a much lower alcohol content (about 40% ABV)
than the alchemists’ pure distillations, and they were
likely first thought of as medicinal elixirs. Consump-
tion of distilled beverages rose dramatically in Europe
in and after the mid-14th century, when distilled liquors
were commonly used as remedies for the Black Death.
Around 1400, methods to distill spirits from wheat, bar-
ley, and rye beers, a cheaper option than grapes, were
discovered. Thus began the “national” drinks of Europe: These flaming cocktails illustrate that a distilled beverage will
readily catch fire and burn.
jenever (Belgium and the Netherlands), gin (England),
Schnaps (Germany), grappa (Italy), horilka (Ukraine),
akvavit/snaps (Scandinavia), vodka (Poland and Russia), • 10% — 49 °C (120 °F) — ethanol-based water so-
ouzo (Greece), rakia (the Balkans), and poitín (Ireland). lution
The actual names emerged only in the 16th century, but
• 12.5% — about 52 °C (126 °F) — wine[15]
the drinks were well known prior to then.
• 20% — 36 °C (97 °F) — fortified wine
• 30% — 29 °C (84 °F)
1.3.3 Government regulation
• 40% — 26 °C (79 °F) — typical vodka, whisky or
In some jurisdictions in the United States, it is legal for brandy
unlicensed individuals to make their own beer and wine.
• 50% — 24 °C (75 °F) — strong whisky
However, it is illegal to distill beverage alcohol without
a license anywhere in the US. In some jurisdictions, it is • 60% — 22 °C (72 °F) — normal tsikoudia (called
also illegal to sell a still without a license. mesoraki or middle raki)
It is legal to distill beverage alcohol as a hobby for • 70% — 21 °C (70 °F) — absinthe, Slivovitz
personal use in some countries, including Italy, New
Zealand, Netherlands, and (to a limited degree) the • 80% — 20 °C (68 °F)
United Kingdom. • 90% or more — 17 °C (63 °F) — neutral grain spirit

1.3.4 Microdistilling 1.5 Serving

Microdistilling (also known as craft distilling) as a trend
See also: Bartending terminology
began to develop in the United States following the emer-
Distilled beverages can be served:
gence and immense popularity of microbrewing and craft
beer in the last decades of the 20th century. It is different
• Neat — at room temperature without any additional
from megadistilling in the quantity and quality of output.
ingredient(s)[16]
• Up — shaken or stirred with ice, strained, and
served in a stemmed glass.
1.4 Flammability
• On the rocks — over ice cubes
See also: Alcohol proof, Flash point and Fire point • Blended or frozen — blended with ice
• With a simple mixer, such as club soda, tonic water,
Liquor that contains 40% ABV (80 US proof) will catch juice, or cola
fire if heated to about 26 °C (79 °F) and if an ignition
source is applied to it. (This is called its flash point.[12] • As an ingredient of a cocktail
The flash point of pure alcohol is 16.6 °C (61.9 °F), less • As an ingredient of a shooter
than average room temperature.[13] )
• With water
The flash points of alcohol concentrations from 10%
ABV to 96% ABV are:[14] • With water poured over sugar (as with absinthe)
4 CHAPTER 1. DISTILLED BEVERAGE
A row of alcoholic beverages – in this case, spirits – in a bar
1.6 Alcohol consumption by coun-
try
Main article: List of countries by alcohol consumption
The World Health Organization measures and publishes
alcohol consumption patterns in different countries. The
WHO measures alcohol consumed by persons 15 years of
age or older and reports it on the basis of liters of pure al-
cohol consumed per capita in a given year in a country.[17]
1.7 Health effects
1.7.1 Short-term effects
Main article: Short-term effects of alcohol
Distilled spirits contain ethyl alcohol, the same chemi-
cal that is present in beer and wine and as such, spirit
consumption has short-term psychological and physio-
logical effects on the user. Different concentrations of
alcohol in the human body have different effects on a
person. The effects of alcohol depend on the amount
an individual has drunk, the percentage of alcohol in
the spirits and the timespan that the consumption took
place, the amount of food eaten and whether an individual
has taken other prescription, over-the-counter or street
drugs, among other factors. Drinking enough to cause
a blood alcohol concentration (BAC) of 0.03%−0.12%
typically causes an overall improvement in mood and pos-
sible euphoria, increased self-confidence and sociability,
decreased anxiety, a flushed, red appearance in the face
and impaired judgment and fine muscle coordination. A
BAC of 0.09% to 0.25% causes lethargy, sedation, bal-
ance problems and blurred vision. A BAC from 0.18% to
0.30% causes profound confusion, impaired speech (e.g.,
slurred speech), staggering, dizziness and vomiting. A
BAC from 0.25% to 0.40% causes stupor, unconscious-
ness, anterograde amnesia, vomiting, and respiratory de-
pression (potentially life-threatening). Death may occur
due to inhalation of vomit (pulmonary aspiration) while
unconscious. A BAC from 0.35% to 0.80% causes a
coma (unconsciousness), life-threatening respiratory de-
pression and possibly fatal alcohol poisoning. As with all
alcoholic beverages, driving under the influence, operat-
ing an aircraft or heavy machinery increases the risk of
an accident; many countries have penalties against drunk
driving.
1.7.2 Long-term effects
See also: Long-term effects of alcohol consumption
The main active ingredient of distilled spirits is alcohol,
and therefore, the health effects of alcohol apply to spir-
its. Drinking small quantities of alcohol (less than one
drink in women and two in men) is associated with a
decreased risk of heart disease, stroke, diabetes melli-
tus, and early death.[18] Drinking more than this amount;
however, increases the risk of heart disease, high blood
pressure, atrial fibrillation, and stroke.[18] Risk is greater
in younger people due to binge drinking which may re-
sult in violence or accidents.[18] About 3.3 million deaths
(5.9% of all deaths) are believed to be due to alcohol each
year.[19] Alcoholism reduces a person’s life expectancy by
around ten years[20] and alcohol use is the third leading
cause of early death in the United States.[18] No profes-
sional medical association recommends that people who
are nondrinkers should start drinking wine.[18][21]
While lower quality evidence suggest a cardioprotective
effect, no controlled studies have been completed on the
effect of alcohol on the risk of developing heart disease
or stroke. Excessive consumption of alcohol can cause
liver cirrhosis and alcoholism.[22] The American Heart
Association “cautions people NOT to start drinking ...
if they do not already drink alcohol. Consult your doc-
tor on the benefits and risks of consuming alcohol in
moderation.”[23]
1.8 See also
• Absinthe
• Akvavit
• Aguardiente
• Alcoholic beverage
• Arak
• Arrack
• Baijiu / Shōchū / Soju
• Brandy
1.9. REFERENCES 5

• Cachaça [5] Forbes, Robert James (1970). A short history of the art
of distillation: from the beginnings up to the death of Cel-
• Eau de vie lier Blumenthal. BRILL. ISBN 978-90-04-00617-1. Re-
trieved 29 June 2010.
• Er guo tou
[6] Stephen G. Haw (10 September 2012). “Wine, women
• Fenny and poison”. Marco Polo in China. Routledge. pp. 147–
148. ISBN 978-1-134-27542-7. The earliest possible pe-
• Freeze distillation riod seems to be the Eastern Han dynasty... the most likely
period for the beginning of true distillation of spirits for
• Gin (and Jenever) drinking in China is during the Jin and Southern Song dy-
nasties
• Horilka
[7] Taylor, F. Sherwood (1945). “The Evolution
• Liquor store of the Still”. Annals of Science 5 (3): 186.
doi:10.1080/00033794500201451. ISSN 0003-3790.
• List of beverages
[8] Forbes, Robert James (1970). A short history of the art
• Mezcal of distillation: from the beginnings up to the death of Cel-
lier Blumenthal. BRILL. pp. 57, 89. ISBN 978-90-04-
• Moonshine 00617-1. Retrieved 29 June 2010.
• Neutral grain spirit [9] Sarton, George (1975). Introduction to the history of sci-
ence. R. E. Krieger Pub. Co. p. 145.
• Pálinka
[10] Holmyard, Eric John (1990). Alchemy. Courier Dover
• Pisco Publications. p. 53.

• Poitín [11] graf-von-katzenelnbogen.com, see entry at Trinkglas.

• Rakı [12] “Flash Point and Fire Point”. Retrieved March 6, 2011.

• Rakia [13] “Material Safety Data Sheet, Section 5”. Retrieved March
7, 2011.
• Rum
[14] “Flash points of ethanol-based water solutions”. Retrieved
• Rượu đế June 23, 2011.

• Schnapps [15] Robert L. Wolke (5 July 2006). “Combustible Combina-

tion”. Washington Post. Retrieved 27 January 2011.
• Slivovitz
[16] Walkart, C.G. (2002). National Bartending Center In-
• Vodka struction Manual. Oceanside, California: Bartenders
America, Inc. p. 104. ASIN: B000F1U6HG.
• Whisky
[17] who.int
• Tsikoudia [18] O'Keefe, JH; Bhatti, SK; Bajwa, A; DiNicolantonio,
JJ; Lavie, CJ (March 2014). “Alcohol and cardio-
• Tsipouro
vascular health: the dose makes the poison...or the
remedy.”. Mayo Clinic proceedings 89 (3): 382–93.
doi:10.1016/j.mayocp.2013.11.005. PMID 24582196.
1.9 References
[19] “Alcohol Facts and Statistics”. Retrieved 9 May 2015.

[1] “distilled spirit - alcoholic beverage”. Encyclopedia Bri-
tannica.
[2] E. Gildemeister and Fr. Hoffman, translated by Edward
Kremers (1913). The Volatile Oils 1. New York: Wiley.
p. 203.
[20] Schuckit, MA (27 November 2014). “Recognition and
management of withdrawal delirium (delirium tremens).”.
The New England Journal of Medicine 371 (22): 2109–13.
doi:10.1056/NEJMra1407298. PMID 25427113.
[21] Alcohol and Heart Health American Heart Association

[3] Bryan H. Bunch and Alexander Hellemans (2004). The [22] Centers for Disease Control and Prevention. “General In-
History of Science and Technology. Houghton Mifflin formation on Alcohol Use and Health”. Retrieved 26 June
Harcourt. p. 88. ISBN 0-618-22123-9. 2008.

[4] Marcelin Berthelot Collection des anciens alchimistes grecs [23] American Heart Association. “Alcohol, Wine and Car-
(3 vol., Paris, 1887–1888, p.161) diovascular Disease”. Retrieved 26 June 2008.
6 CHAPTER 1. DISTILLED BEVERAGE

1.10 Bibliography
• Blue, Anthony Dias (2004). The Complete Book of
Spirits: A Guide to Their History, Production, and
Enjoyment. New York: HarperCollins Publishers.
ISBN 0-06-054218-7.
• Forbes, Robert (1997). Short History of the Art
of Distillation from the Beginnings up to the Death
of Cellier Blumenthal. Brill Academic Publishers.
ISBN 90-04-00617-6.

• Multhauf, Robert (1993). The Origins of Chem-

istry. Gordon & Breach Science Publishers. ISBN
2-88124-594-3.

1.11 External links

• History and Taxonomy of Distilled Spirits

• Burning Still - Distilling Community

Chapter 2
The Fine Art of Mixing Drinks
First edition (publ. Doubleday)
The Fine Art of Mixing Drinks is a book about cocktails
by David A. Embury, first published in 1948. The book
is noteworthy for its witty, highly opinionated and con-
versational tone, as well as its categorization of cocktails
into two main types: aromatic and sour; its categorization
of ingredients into three categories: the base, modifying
agents, and special flavorings and coloring agents; and its
1:2:8 ratio (1 part sweet, 2 parts sour, 8 parts base) for
sour type cocktails.
7
2.1 Basic principles
Embury first outlines some basic principles for fashioning
a quality cocktail:
• It should be made from good-quality, high-proof
liquors.
• It should whet rather than dull the appetite. Thus,
it should never be sweet or syrupy, or contain too
much fruit juice, egg or cream.
• It should be dry, with sufficient alcoholic flavor, yet
smooth and pleasing to the palate.
• It should be pleasing to the eye.
• It should be well iced.
Embury stresses frequently that the drink will never be
any better than the quality of the cheapest ingredient in
it, and hence he stresses constantly the need for the high-
est quality spirits, liqueurs, cordials, and modifiers (fresh
squeezed lemons, etc.). He also repeatedly stresses that
a cocktail, in the classic sense (a before-dinner drink)
should have no more than the slightest touch of sweet-
ness to it, and deplores the use of drinks like the Brandy
Alexander as pre-prandial cocktails, as they dull rather
than sharpen the appetite. He does not denigrate sweet
drinks as such, but rather points out that they are excellent
after dinner or mid-afternoon drinks accompanying cake
or chocolate cookies, but they are anathema as a “cock-
tail” before a large meal.
In terms of IBA Official Cocktails, Embury describes
classic Before-Dinner Cocktails, which whet the appetite,
not other categories.
2.2 Components of a cocktail
Embury breaks all cocktail ingredients down into three
categories:
The base is the principal ingredient of the cocktail. It is
typically a single spirit such as rum, gin, or whiskey, and
8 CHAPTER 2. THE FINE ART OF MIXING DRINKS

typically makes up 75 percent or more of the total volume Shake with lots of finely crushed ice and strain well into
of the cocktail before icing. a chilled cocktail glass.
The modifying agent is the ingredient that gives the
cocktail its character. Its function is to soften the raw Jack Rose
alcohol taste of the base while enhancing its natural fla-
vor. Typical modifying agents are aromatic wines (such • 8 parts Applejack
as vermouth) and spirits (such as Fernet Branca or Amer
• 2 parts lemon juice
Picon), bitters, fruit juices and “smoothing agents” such
as sugar, eggs, and cream. • 1 part Grenadine
Special flavoring and coloring agents include liqueurs
(such as Grand Marnier or Chartreuse), Cordials, Bitters Shake vigorously with ice and strain into a cocktail glass.
like Angostura Bitters, etc. and non-alcoholic flavored Garnish with a twist of lemon, if desired.
syrups (such as Grenadine or Orgeat syrup). These are
typically used in place of simple syrup, and are to be used Manhattan
sparingly.
• 5 parts American whiskey
• 1 part Italian (sweet) vermouth
2.3 Categories of cocktails
• dash of Angostura bitters to each drink
Embury breaks all cocktails down into two categories:
Stir with ice, strain into a cocktail glass and serve gar-
Cocktails of the Aromatic Type use as modifying nished with a maraschino cherry.
agents bitters or aromatic wines or spirits.
Cocktails of the Sour Type use as modifying agents a Martini
fruit juice (typically, lemon or lime) and sugar. For these
a ratio of 1 part sweet to 2 parts sour to 8 parts base is gen- • 7 parts English gin
erally recommended. However, Embury makes it very
clear that he thinks the idea that a drink must be made • 1 part French (dry) vermouth
according to one exact recipe preposterous, and that the
final arbiter is always your taste. He suggests trying dif- Stir with ice, strain into a cocktail glass, twist lemon peel
ferent ratios, finding the one that is most pleasing to you, over the top and serve garnished with an olive, preferably
and sticking with it. one stuffed with any kind of nut.
Once one understands the basic components of each type
Old Fashioned
of drink, new cocktails can be created by substituting a
different base or modifying agent or by adding a special
flavoring or coloring agent. A daiquiri, for example, is • 12 parts American whiskey
nothing more than a whiskey sour with rum substituted • 1 part simple syrup
for whiskey as the base and lime juice substituted for
lemon juice as a modifying agent. An entire chapter of • 1-3 dashes Angostura bitters to each drink
the book (“Roll Your Own”) is dedicated to this premise.
In an old-fashioned glass, add bitters to simple syrup and
stir. Add about 1 ounce of whiskey and stir again. Add
two cubes of cracked, but not crushed, ice and top off with
2.4 Six basic drinks the rest of the whiskey. Twist lemon peel over the top and
serve garnished with the lemon peel and a maraschino
Embury’s six basic drinks are the Daiquiri, the Jack cherry.
Rose, the Manhattan, the Martini, the Old Fashioned, the
Sidecar. Embury’s preferred recipe for each is: Sidecar

Daiquiri • 8 parts Cognac or Armagnac

• 2 parts lemon juice
• 8 parts white Cuban rum
• 1 part Cointreau or triple sec
• 2 parts lime juice
Shake vigorously with ice and strain into a cocktail glass.
• 1 part simple syrup Garnish with a twist of lemon, if desired.
2.8. REFERENCES 9

2.5 Chapters • Embury, David (1958) [1948]. The Fine Art of Mix-
ing Drinks. illustrated by Nathan Gluck (New rev.
From the 1958 edition: ed.). Garden City, N.Y: Doubleday. LCC TX951
.E55 1958.
1. Basic Principles • Embury, David (2008) [1948]. The Fine Art of Mix-
ing Drinks. illustrated by Nathan Gluck, foreword
2. Glassware, Gimmicks, and Gadgets
by Robert Hess, article “A Look at the Book” by Au-
3. Lemons, Limes and Liquors drey Saunders (Reprint of new rev. ed.). New York,
N.Y: Mud Puddle Books. ISBN 978-1-60311-164-
4. Pertinent Pointers 5.
5. Six Basic Cocktails

6. Roll Your Own 2.8 References

7. Liqueurs
8. The Use and Abuse of Liquor
9. Bureaucratic and Other Idiosyncrasies
[1] “THE FINE ART OF MIXING DRINKS (INSCRIBED
FIRST EDITION)". Biblio.com. Retrieved 5 September
2014.

10. Vodka Drinks

11. Short Drinks, Including More Cocktails

12. Tall Drinks

13. Party Drinks

14. Hot Drinks

15. Picker-Uppers

16. Food and Drink

17. Conclusion

2.6 Reception
The book gained immediate popularity and quickly be-
came one of the most referenced and cited cocktail
books. The book was highly influential on generations
of cocktail enthusiasts and professionals, including many
who were responsible for today’s cocktail Renaissance,
and it elevated Embury, an attorney who never worked
within the liquor profession, to great levels of respect
within the liquor profession.
Today, certain first editions of the book can go for up-
wards of $8,500. [1]

2.7 Editions
• Embury, David (1948) [1948]. The Fine Art of Mix-
ing Drinks (1st ed.). Garden City, N.Y: Doubleday.
LCC TX951 .E55.

• Embury, David (1952) [1948]. The Fine Art of Mix-

ing Drinks (2nd ed.). Garden City, N.Y: Doubleday.
LCC TX951 .E55 1952.
Chapter 3

Appetite

For other uses, see Appetite (disambiguation).
Not to be confused with apatite.
Appetite is the desire to eat food, sometimes due to
hunger. Appealing foods can stimulate appetite even
when hunger is absent. Appetite exists in all higher life-
forms, and serves to regulate adequate energy intake to
maintain metabolic needs. It is regulated by a close in-
terplay between the digestive tract, adipose tissue and
the brain. Appetite has a relationship with every in-
dividual’s behavior. Appetitive and consummatory be-
haviours are the only processes that involve energy in-
take, whereas all other behaviours affect the release of
energy. When stressed, appetite levels may increase and
result in an increase of food intake. Decreased desire to
eat is termed anorexia, while polyphagia (or “hyperpha-
gia”) is increased eating. Dysregulation of appetite con-
tributes to anorexia nervosa, bulimia nervosa, cachexia,
overeating, and binge eating disorder.
pounds produced by the breakdown of fats). If the diges-
tive system contains food, these nutrients are absorbed in
the blood and nourish our cells. But the digestive tract is
sometimes empty; in fact, it is empty when we wake up
every morning. There must be a reservoir that stores nu-
trients to keep the cells of the body nourished when the
gut is empty. Indeed, there are two reservoirs: a short-
term reservoir and a long-term reservoir. The short-term
reservoir stores carbohydrates, and the long-term reser-
voir stores fat.
A number of variables have been found to relate to ap-
petite sensation in individuals. The most influential of
these is gender and age, with females experiencing greater
appetite satisfaction than males and a decrease in ap-
petite with age. Although BMI was not found to influence
appetite, tobacco smokers and women ovulating experi-
enced a lower appetite than their counterparts.[1]
3.2 Regulation

3.1 Physiological factors The regulation of appetite (the appestat) has been the
subject of much research in the last decade. Break-
throughs included the discovery, in 1994, of leptin, a
Cannon and Washburn (1912) proposed that eating be- hormone produced by the adipose tissue that appeared
gins when we have an empty stomach. They suggested to provide negative feedback. Leptin is a peptide hor-
that the walls of an empty stomach rub against each other mone that affects homeostasis and immune responses.[2]
to produce what are commonly called “hunger pangs”. Lowering food intake can lower leptin levels in the
Some skeptics called Cannon’s explanation of hunger “the body, while increasing the intake of food can raise lep-
rumble theory”. However, observations of surgical pa- tin levels. Later studies showed that appetite regu-
tients indicated that there was more to the onset of eating lation is an immensely complex process involving the
than hunger pangs. Removal of the stomach did not abol- gastrointestinal tract, many hormones, and both the
ish hunger pangs, and these patients reported the same central and autonomic nervous systems.[2] The circulat-
feelings of hunger and satiety that they had experienced ing gut hormones that regulate many pathways in the body
before surgery (Inglefinger, 1944). (The patients had had result in appetite stimulation.[3]
their stomachs removed because of cancer or large ul-
cers, and their esophagi had been attached directly to their
small intestines). Although the patients ate small, fre- 3.2.1 Effector
quent meals because they had no stomachs to hold food,
their reports of feelings of hunger and their total food in- The hypothalamus, a part of the brain, is the main regu-
take were essentially normal. latory organ for the human appetite. The neurons that
Depletion of the body’s store of nutrients is a more likely regulate appetite appear to be mainly serotonergic, al-
cause of hunger. The primary fuels for the cells of our though neuropeptide Y (NPY) and Agouti-related pep-
body are glucose (a simple sugar) and fatty acids (com- tide (AGRP) also play a vital role. Hypothalamocorti-

10
3.4. PHARMACOLOGY
cal and hypothalamolimbic projections contribute to the
awareness of hunger, and the somatic processes con-
trolled by the hypothalamus include vagal tone (the ac-
tivity of the parasympathetic autonomic nervous sys-
tem), stimulation of the thyroid (thyroxine regulates the
metabolic rate), the hypothalamic-pituitary-adrenal axis
and a large number of other mechanisms. Opioid recep-
tor-related processes in the nucleus accumbens and ven-
tral pallidum affect the palatability of foods.[4]
The nucleus accumbens (NAc) is the area of the
brain that coordinates neurotransmitter, opioid and
endocannabinoid signals to control feeding behaviour.
The few important signalling molecules inside the NAc
shell modulate the motivation to eat and the affective re-
actions for food. These molecules include the DA, Ach,
opioids and cannabinoids and their action receptors inside
the brain, DA, muscarinic and MOR and CB1 receptors
respectively.[5]
3.2.2 Sensor
The hypothalamus senses external stimuli mainly through
a number of hormones such as leptin, ghrelin, PYY 3-36,
orexin and cholecystokinin; all modify the hypothalamic
response. They are produced by the digestive tract and
by adipose tissue (leptin). Systemic mediators, such as
tumor necrosis factor-alpha (TNFα), interleukins 1 and 6
and corticotropin-releasing hormone (CRH) influence ap-
petite negatively; this mechanism explains why ill people
often eat less.
In addition, the biological clock (which is regulated by the
hypothalamus) stimulates hunger. Processes from other
cerebral loci, such as from the limbic system and the
cerebral cortex, project on the hypothalamus and mod-
ify appetite. This explains why in clinical depression and
stress, energy intake can change quite drastically.
3.3 Role in disease
A limited or excessive appetite is not necessarily patho-
logical. Abnormal appetite could be defined as eating
habits causing malnutrition and related conditions such
as obesity and its related problems.
Both genetic and environmental factors may regulate ap-
petite, and abnormalities in either may lead to abnormal
appetite. Poor appetite (anorexia) can have numerous
causes, but may be a result of physical (infectious, au-
toimmune or malignant disease) or psychological (stress,
mental disorders) factors. Likewise, hyperphagia (exces-
sive eating) may be a result of hormonal imbalances, men-
tal disorders (e.g. depression) and others. Dyspepsia, also
known as indigestion, can also affect appetite as one of
its symptoms is feeling “overly full” soon after beginning
a meal.[6]
11
Abnormal appetite may also be linked to genetics on a
chromosomal scale. In the 1950s, the discovery of the
Prader Willi Syndrome, a type of obesity, displayed a
causation at a gene locus. Additionally, anorexia nervosa
and bulimia nervosa are more commonly found in females
than males – thus hinting at a possibility of a linkage to
the X-chromosome.[7]
Dysregulation of appetite lies at the root of anorexia
nervosa, bulimia nervosa, and binge eating disorder.
Anorexia nervosa is an eating condition categorized by
a penetrating fear of being fat and severe limiting of food
consumption. Furthermore, anorexics might do excessive
exercise. Individuals who have anorexia have high lev-
els of ghrelin, a hormone that stimulates appetite, so the
body is trying to cause hunger, but it is being suppressed
by the person.[8] Binge eating disorder (commonly re-
ferred to as BED) is described as eating excessively (or
uncontrollably) between periodic time intervals. The risk
for BED can be present in children and most commonly
manifests during adulthood. Studies suggest that the her-
itability of BED in adults is approximately 50%.[9] Simi-
larly to bulimia some people may be involved in purging
and binging. They might puke after food intake or take
purgatives. However, the person may still believe they are
overweight.[10]
Various hereditary forms of obesity have been traced to
defects in hypothalamic signaling (such as the leptin re-
ceptor and the MC-4 receptor) or are still awaiting char-
acterization – Prader-Willi syndrome – in addition, de-
creased response to satiety may promote development of
obesity.[11]
Other than genetically-stimulated appetite abnormalities,
there are physiological ones that do not require genes for
activation. For example, ghrelin and leptin are released
from the stomach and pancreas, respectively, into the
blood stream at the signal of the hypothalamus. Ghre-
lin stimulates feelings of hunger, whereas leptin stimu-
lates feelings of satisfaction from food.[12] Any changes
in normal production levels of these two hormones can
lead to obesity. Looking at leptin, the more cells present
in a body, the more adipose tissues there are, and thus,
the more leptin would be produced. This overproduction
of leptin will cause the hypothalamus to become resis-
tant to leptin and so, although the pancreas is producing
leptin, the body will not understand that it should stop
eating.[13] This will produce a perpetual cycle for those
that are obese.
3.4 Pharmacology
Mechanisms controlling appetite are a potential target
for weight loss drugs. Appetite control mechanisms
seem to strongly counteract undereating, whereas they ap-
pear weak to control overeating. Early anorectics were
fenfluramine and phentermine. A more recent addition is
12
sibutramine which increases serotonin and noradrenaline
levels in the central nervous system, but had to be with-
drawn from the market when it was shown to have an ad-
verse cardiovascular risk profile. Similarly, the appetite
suppressant rimonabant (a cannabinoid receptor antago-
nist) had to be withdrawn when it was linked with wors-
ening depression and increased risk of suicide. Recent
reports on recombinant PYY 3-36 suggest that this agent
may contribute to weight loss by suppressing appetite.
Given the epidemic proportions of obesity in the Western
world, and the fact that it is increasing rapidly in some
poorer countries, observers expect developments in this [11] Lawton, CL (1993). “Obesity: a disorder of ap-
area to snowball in the near future. Dieting alone is inef- petite”. Practical Diabetes International 10 (1): 10–12.
fective in most obese adults – and even obese adults who
successfully lose weight through dieting overwhelmingly [12] “How The Hormones Ghrelin and Leptin Affect Ap-
put weight back on afterwards.
3.5 See also
• Specific appetite
• Orexigenic
3.6 References
[1] Gregersen, NT; Møller, BK; Raben, A; Kristensen, SRT;
Holm, L; Flint, A; et al. (2011). “Determinants of ap-
petite ratings: The role of age, gender, BMI, physical ac-
tivity, smoking habits, and diet/weight concern”. Food
& Nutrition Research 55. doi:10.3402/fnr.v55i0.7028.
PMC 3160809. PMID 21866221.
[2] Wynne, K; Stanley, S; McGowan, B; Bloom, S (Febru-
ary 2005). “Appetite Control”. Journal of Endocrinol-
ogy 184: 291–318. doi:10.1677/joe.1.05866. PMID
15684339.
[3] Suzuki, K; Jayasena, CN; Bloom, SR (2011). “The Gut
Hormones in Appetite Regulation”. Journal of Obesity
2011: 1–10. doi:10.1155/2011/528401. PMC 3178198.
PMID 21949903. Article id:528401.
[4] Wassum, KM; Ostlund, SB; Maidment, NT; Balleine,
BW (2009). “Distinct opioid circuits determine the
palatability and the desirability of rewarding events”.
Proc Natl Acad Sci U S A 106 (30): 12512–12517.
doi:10.1073/pnas.0905874106. PMC 2718390. PMID
19597155.
[5] Fulton, S (2010). “Appetite and Reward”.
Front Neuroendocrinol 31 (1): 85–103.
doi:10.1016/j.yfrne.2009.10.003. PMID 19822167.
[6] “Indigestion”. Digestive.niddk.nih.gov. National Digestive
Diseases Information Clearinghouse (NDDIC).
[7] Owen JB (October 1990). “Weight control and appetite—
a genetic perspective”. Clin Nutr 9 (5): 291–3.
doi:10.1016/0261-5614(90)90039-U. PMID 16837373.
CHAPTER 3. APPETITE
[8] Schacter, D. T.; Gilbert, D. T.; Wegner, D. M. (2011).
Psychology (2nd ed.). New York, NY: Worth Publishers.
[9] Tanofsky‐Kraff, M; Bulik, CM; Marcus, MD; Striegel,
RH; Wilfley, DE; Wonderlich, SA; et al. (April 2013).
“Binge eating disorder: The next generation of research”.
International Journal of Eating Disorders 46 (3): 193–
207. doi:10.1002/eat.22089. PMC 3600071. PMID
23354950.
[10] “Anorexia nervosa | University of Maryland Medical Cen-
ter”. Umm.edu. 2013-05-07. Retrieved 2014-03-08.
doi:10.1002/pdi.1960100105.
petite”. The Monterey Diet.
[13] Sader, S; Nian, M; Liu, P (2003). “Leptin: a novel
link between obesity, diabetes, cardiovascular risk, and
ventricular hypertrophy”. Circulation 108 (6): 644–
46. doi:10.1161/01.CIR.0000081427.01306.7D. PMID
12912793.
• Neary, NM; Goldstone, AP; Bloom, SR (2004).
“Appetite regulation: from the gut to the hypotha-
lamus”. Clin Endocrinol (Oxford) 60 (2): 153–60.
PMID 14725674.
• Wynne, K; Stanley, S; Bloom, S (2004). “The gut
and regulation of body weight”. J Clin Endocrinol
Metab 89: 2576–82. doi:10.1210/jc.2004-0189.
PMID 15181026.
• Olsen, Anne; van Belle, C; Meyermann, K; Keller,
KL (2011). “Manipulating fat content of familiar
foods at test-meals does not affect intake and lik-
ing of these foods among children”. Appetite 57 (3):
573–7. doi:10.1016/j.appet.2011.07.007. PMID
21801772.
• Orrell-Valente, JK; Hill, LG; Brechwald, WA;
Dodge, KA; Pettit, GS; Bates, JE (2007).
""Just three more bites": An observational
analysis of parents’ socialization of children’s
eating at mealtime”. Appetite 48 (1): 37–45.
doi:10.1016/j.appet.2006.06.006. PMC 2045650.
PMID 17000028.
• Carlson, Neil R.; Donald, Heth C.; Miller, Harold;
Donahoe, John W.; William, Buskist; Martin, Neil
G.; Schmaltz, Rodney M (2010). Psychology: the
science of behavior. Toronto: Pearson.
• Suzuki, K; Jayasena, CN; Bloom, SR (2011). “The
Gut Hormones in Appetite Regulation”. Journal
of Obesity 2011: 1–10. doi:10.1155/2011/528401.
PMC 3178198. PMID 21949903. Article id:
528401.
Chapter 4

Flavor

This article is about flavor as a sensory impression. For 4.1 Flavorants or flavorings
the particle property, see Flavour (particle physics). For
other uses, see Flavor (disambiguation).
Flavorings are focused on altering the flavors of natural
Flavor or flavour (see spelling differences) is the sensory food product such as meats and vegetables, or creating fla-
impression of food or other substance, and is determined vor for food products that do not have the desired flavors
primarily by the chemical senses of taste and smell. The such as candies and other snacks. Most types of flavorings
"trigeminal senses", which detect chemical irritants in the are focused on scent and taste. Few commercial products
mouth and throat as well as temperature and texture, are exist to stimulate the trigeminal senses, since these are
also important to the overall Gestalt of flavor perception. sharp, astringent, and typically unpleasant flavors.
The flavor of the food, as such, can be altered with natural
There are three principal types of flavorings used in foods,
or artificial flavorants which affect these senses.
under definitions agreed in the EU and Australia:[1]
A flavorant is defined as a substance that gives another
Most artificial flavors are specific and often complex mix-
substance flavor, altering the characteristics of the solute,
tures of singular naturally occurring flavor compounds
causing it to become sweet, sour, tangy, etc.
combined together to either imitate or enhance a natu-
Of the three chemical senses, smell is the main determi- ral flavor. These mixtures are formulated by flavorists to
nant of a food item’s flavor. While there are only five uni- give a food product a unique flavor and to maintain fla-
versally recognized basic tastes – sweet, sour, bitter, salty, vor consistency between different product batches or af-
and umami (savory) – the number of food smells is un- ter recipe changes. The list of known flavoring agents in-
bounded. A food’s flavor, therefore, can be easily altered cludes thousands of molecular compounds, and the flavor
by changing its smell while keeping its taste similar. This chemist (flavorist) can often mix these together to pro-
is exemplified in artificially flavored jellies, soft drinks, duce many of the common flavors. Many flavorants con-
and candies, which, while made of bases with a similar sist of esters, which are often described as being “sweet”
taste, have dramatically different flavors due to the use or “fruity”.[2]
of different scents or fragrances. The flavorings of com-
The compounds used to produce artificial flavors are al-
mercially produced food products are typically created by
most identical to those that occur naturally. It has been
flavorists.
suggested that artificial flavors may be safer to consume
Although the terms flavoring and flavorant in common than natural flavors due to the standards of purity and
language denote the combined chemical sensations of mixture consistency that are enforced either by the com-
taste and smell, the same terms are used in the fra- pany or by law.[3] Natural flavors in contrast may con-
grance and flavors industry to refer to edible chemicals tain impurities from their sources while artificial flavors
and extracts that alter the flavor of food and food prod- are typically more pure and are required to undergo more
ucts through the sense of smell. Due to the high cost testing before being sold for consumption.[3]
or unavailability of natural flavor extracts, most commer-
Flavors from food products are usually the result of a
cial flavorants are nature-identical, which means that they
combination of natural flavors, which set up the basic
are the chemical equivalent of natural flavors but chemi-
smell profile of a food product while artificial flavors
cally synthesized rather than being extracted from source
modify the smell to accent it.[4]
materials. Identification of nature-identical flavorants is
done using technology such as headspace techniques. Unlike smelling, which occurs upon inhalation, the sens-
ing of flavors in the mouth occurs in the exhalation phase
of breathing and is perceived differently by an individual.
In other words, the smell of food is different depending
on when you are smelling it in front of you or whether it
has already entered your mouth.[5]

13
14 CHAPTER 4. FLAVOR

4.1.1 Taste primary function in food is flavoring rather

than nutritional.[12]
While salt and sugar can technically be considered fla-
vorants that enhance salty and sweet tastes, usually only The European Union's guidelines for natural flavorants
compounds that enhance umami, as well as other sec- are slightly different.[13] Certain artificial flavorants are
ondary flavors are considered and referred to as taste fla- given an E number, which may be included on food
vorants. Artificial sweeteners are also technically flavo- labels.[14]
rants. [6]
Umami or “savory” flavorants, more commonly called
taste or flavor enhancers, are largely based on amino acids 4.2.2 Dietary restrictions
and nucleotides. These are typically used as sodium or
calcium salts.[7] Umami flavorants recognized and ap- Food manufacturers are sometimes reluctant to inform
proved by the European Union include :[8] consumers about the source and identity of flavor ingredi-
ents and whether they have been produced with the incor-
Certain organic and inorganic acids can be used to en- poration of substances such as animal by-products. Some
hance sour tastes, but like salt and sugar these are usu- flavor ingredients, such as gelatin, are produced from ani-
ally not considered and regulated as flavorants under law. mal products. Some, such as glycerin can be derived from
Each acid imparts a slightly different sour or tart taste that either animal or vegetable sources. And some extracts,
alters the flavor of a food. such as vanilla, may contain alcohol. Many Jews, Jains,
Hindus, and Muslims adhere to religious dietary laws, and
vegans to personal convictions, which restrict the use of
4.1.2 Color animal by-products and/or alcohol in foods unless subject
to oversight and inspection by their respective religious
The color of food can affect one’s expectations of the fla- authority or moral beliefs. In many Western countries
vor significantly.[9] In one study, adding more red color to some consumers rely on a Jewish Kosher Pareve certi-
a drink increased the perceived sweetness with darker col- fication mark to indicate that natural flavorings used in a
ored solutions being rated 2–10% better than lighter ones, food product are free of meat and dairy (although they can
even though it had 1% less sucrose concentration.[10] still contain fish). The Vegan Society’s Sunflower symbol
(which is currently used by over 260 companies world-
wide) can also be used to see which products do not use
4.2 Restrictions and regulations any animal ingredients (including flavorings and color-
ings).
4.2.1 Regulations on natural flavoring Similarly, persons with known sensitivities or allergies
to food products are advised to avoid foods that contain
UK Food Law defines a natural flavor as: generic “natural flavors” or to first determine the source
of the flavoring before consuming the food. Such flavors
a flavouring substance (or flavouring sub- may be derived from a variety of source products that
stances) which is (or are) obtained, by physical, are themselves common allergens, such as dairy, soy,[15]
enzymatic or microbiological processes, from sesame,[16] eggs, and nuts.[17]
material of vegetable or animal origin which
material is either raw or has been subjected to a
process normally used in preparing food for hu- 4.3 Flavor creation
man consumption and to no process other than
one normally so used.[11] Most food and beverage companies do not create their
own flavors but instead employ the services of a flavor
The U.S. Code of Federal Regulations describes a “natu- company. Food and beverage companies may require fla-
ral flavorant” as: vors for new products, product line extensions (e.g., low
fat versions of existing products) or changes in formula or
the essential oil, oleoresin, essence or ex- processing for existing products. In 2011, about US$10.6
tractive, protein hydrolysate, distillate, or any billion were generated with the sale of flavors; the ma-
product of roasting, heating or enzymolysis, jority of the flavors used are consumed in processed and
which contains the flavoring constituents de- packaged food. Artificial strawberry flavoring, being the
rived from a spice, fruit or fruit juice, vegetable easiest to create, is manufactured by vaporizing the straw-
or vegetable juice, edible yeast, herb, bark, berry natural flavoring.[18]
bud, root, leaf or any other edible portions of a The flavor creation is done by a specially trained scien-
plant, meat, seafood, poultry, eggs, dairy prod- tist called a "flavorist". The flavorist’s job combines ex-
ucts, or fermentation products thereof, whose tensive scientific knowledge of the chemical palette with
4.7. REFERENCES
artistic creativity to develop new and distinctive flavors.
The flavor creation begins when the flavorist receives a
brief from the client. In the brief the client will attempt
to communicate exactly what type of flavor they seek, in
what application it will be used, and any special require-
ments (e.g., must be all natural). The communication
barrier can be quite difficult to overcome since most peo-
ple aren't experienced at describing flavors. The flavorist
will use his or her knowledge of the available chemical
ingredients to create a formula and compound it on an
electronic balance. The flavor will then be submitted to
the client for testing. Several iterations, with feedback
from the client, may be needed before the right flavor is
found.
Additional work may also be done by the flavor company.
For example, the flavor company may conduct sensory
taste tests to test consumer acceptance of a flavor before
it is sent to the client or to further investigate the “sen-
sory space.” The flavor company may also employ appli-
cation specialists who work to ensure the flavor will work
in the application for which it is intended. This may re-
quire special flavor delivery technologies that are used to
protect the flavor during processing or cooking so that the
flavor is only released when eaten by the end consumer.
4.4 Determination
Few standards are available or being prepared for sen-
sory analysis of flavors.[19] In chemical analysis of flavors,
solid phase extraction (SPE), solid phase microextraction
(SPME), and headspace gas chromatography are applied
to extract and separate the flavor compounds in the sam-
ple. The determination is typically done by various mass
spectrometric techniques.[20]
4.5 Scientific resources
• Flavour and Fragrance Journal
4.6 See also
• Aroma compound
• Ester (for list of some artificial flavor chemical com-
pounds) [13] REGULATION (EC) No 1334/2008
• Food additive
• Fragrance oil
• Katsuobushi
• Off-flavour
• Palatability
15
• Seasoning
• Taste bud
• Artificial butter flavoring
4.7 References
[1] From Australian Food Standards Guidelines
[2] “How do artificial flavors work?". howstuffworks. Re-
trieved 3 June 2015.
[3] R.L. Smitha, S.M. Cohenb, J. Doullc, V.J. Ferond, J.I.
Goodmane, L.J. Marnettf, P.S. Portogheseg, W.J. Wad-
dellh, B.M.Wagneri, R.L. Hallj, N.A. Higleyk, C. Lucas-
Gavinl and T.B. Adamsm (2005). “A procedure for the
safety evaluation of natural flavor complexes used as in-
gredients in food: essential oils”. Food and Chemical Tox-
icology 43 (3): 345–363. doi:10.1016/j.fct.2004.11.007.
PMID 15680674.
[4] Amy Fleming. “Fake flavours: why artificial aromas can’t
compete with real food smells”. Food & Drink. Retrieved
3 June 2015.
[5] Masaoka, Yuri; Satoh, Hironori; Akai, Lena; Homma,
Ikuo (2010). “Expiration: The moment we experience
retronasal olfaction in flavor”. Neuroscience Letters 473
(2): 92–6. doi:10.1016/j.neulet.2010.02.024. PMID
20171264.
[6] “Artificial sweeteners and other sugar substitutes”. Mayo
Clinic. Retrieved 3 June 2015.
[7] “Monosodium Glutamate & Umami”. International Glu-
tamate Informatioin Service. Retrieved 3 June 2015.
[8] “Flavorings”. Food Additives. Retrieved 3 June 2015.
[9] Shankar, Maya U.; Levitan, Carmel A.; Spence,
Charles (2010). “Grape expectations: The role
of cognitive influences in color–flavor interac-
tions”. Consciousness and Cognition 19 (1): 380–90.
doi:10.1016/j.concog.2009.08.008. PMID 19828330.
[10] Johnson, J.; Clydesdale, F. M. (1982). “Perceived Sweet-
ness and Redness in Colored Sucrose Solutions”. Jour-
nal of Food Science 47 (3): 747. doi:10.1111/j.1365-
2621.1982.tb12706.x.
[11] The Flavourings in Food Regulations, Amended 1994
[12] Code of Federal Regulations
[14] COMMISSION REGULATION (EU) No 1129/2011
[15] “Hidden Allergens in Foods”. Allergy Advisor. Retrieved
2011-12-27
[16] “Sesame Allergy: A growing food allergy”. Kids with
Food Allergies Foundation. Retrieved 2011-12-27
[17] “Food Allergies”. Center for Science in the Public Inter-
est. Retrieved 2011-12-27
16 CHAPTER 4. FLAVOR

[18] Ceresana, market study Flavors, December 2012,

http://www.ceresana.com/en/market-studies/chemicals/
flavors/

[19] e.g. ISO 13301:2002 Sensory analysis -- Methodology -

- General guidance for measuring odor, flavor and taste
detection thresholds by a three-alternative forced-choice
(3-AFC) procedure. or ISO 6564:1985 Sensory analysis
-- Methodology -- Flavor profile methods.

[20] Use of Ozone Depleting Substances in Laboratories. Te-

maNord 2003:516. norden.org

4.8 External links

• How Stuff Works How do artificial flavors work?

• Monell Chemical Senses Center

• Flavornet
Chapter 5

Rum

This article is about the beverage. For other uses, see Rums are produced in various grades. Light rums are
Rum (disambiguation). commonly used in cocktails, whereas “golden” and “dark”
Rum is a distilled alcoholic beverage made from rums were typically consumed straight or neat, on the
rocks, or used for cooking, but are now commonly con-
sumed with mixers. Premium rums are also available,
made to be consumed either straight or iced.
Rum plays a part in the culture of most islands of the West
Indies as well as in The Maritimes and Newfoundland.
This beverage has famous associations with the Royal
Navy (where it was mixed with water or beer to make
grog) and piracy (where it was consumed as bumbo).
Rum has also served as a popular medium of economic
exchange, used to help fund enterprises such as slavery
(see Triangular trade), organized crime, and military in-
Rum display in a liquor store surgencies (e.g., the American Revolution and Australia’s
Rum Rebellion).

5.1 Etymology

Government House rum, manufactured by the Virgin Islands

Company distillery in St. Croix, circa 1941

sugarcane byproducts, such as molasses, or directly

from sugarcane juice, by a process of fermentation and
distillation. The distillate, a clear liquid, is then usually
aged in oak barrels.
The majority of the world’s rum production occurs in
the Caribbean and Latin America. Rum is also produced
in Austria, Spain, Australia, New Zealand, Fiji, Hawaii,
the Philippines, India, Reunion Island, Mauritius, South
Africa, Taiwan, Thailand, Japan, the United States and
Canada.
The Mount Gay Rum visitors centre claims to be the world’s old-
est remaining rum company, with earliest confirmed deed from
1703.
The origin of the word “rum” is generally unclear. In an
1824 essay about the word’s origin, Samuel Morewood, a
British etymologist, suggested it might be from the British
slang term for “the best”, as in “having a rum time.” He
wrote:

17
18 CHAPTER 5. RUM

As spirits, extracted from molasses, could 5.2 History

not well be ranked under the name whiskey,
brandy, or arrack, it would be called rum, to
5.2.1 Origins
denote its excellence or superior quality.[1]
The precursors to rum date back to antiquity. Develop-
ment of fermented drinks produced from sugarcane juice
is believed to have first occurred either in ancient India or
Given the harsh taste of early rum, this is unlikely. More- in China,[2] and to have spread from there. An example of
wood later suggested another possibility: that it was taken such an early drink is brum. Produced by the Malay peo-
from the last syllable of the Latin word for sugar, saccha- ple, brum dates back thousands of years.[9] Marco Polo
rum, an explanation commonly heard today.[1] also recorded a 14th-century account of a “very good
wine of sugar” that was offered to him in the area that
Other etymologists have mentioned the Romani word
became modern-day Iran.[2]
rum, meaning “strong” or “potent”. These words have
been linked to the ramboozle and rumfustian, both pop- The first distillation of rum took place on the sugar-
ular British drinks in the mid-17th century. However, cane plantations of the Caribbean in the 17th century.
neither was made with rum, but rather eggs, ale, wine, Plantation slaves first discovered molasses, a byproduct
sugar, and various spices. The most probable origin is as of the sugar refining process, could be fermented into
a truncated version of rumbullion or rumbustion.[2] Both alcohol.[10] Later, distillation of these alcoholic byprod-
words surfaced in English about the same time as rum did ucts concentrated the alcohol and removed impurities,
(Coromines states 1651 as the first recording of “rumbul- producing the first true rums. Tradition suggests rum
lion”, and 1654 for “rum” −1770 for the first recording first originated on the island of Barbados. However, in
in Spanish of ron), and were slang terms for “tumult” or the decade of the 1620s, rum production was recorded in
“uproar”. This is a far more convincing explanation, and Brazil.[11] A liquid identified as rum has been found in a
brings the image of fractious men fighting in entangle- tin bottle found on the Swedish warship Vasa, which sank
ments at island tippling houses, which are early versions in 1628.[12]
of the bar.[1] A 1651 document from Barbados stated, “The chief fud-
Another claim is the name is from the large drinking dling they make in the island is Rumbullion, alias Kill-
glasses used by Dutch seamen known as rummers, from Divil, and this is made of sugar canes distilled, a hot,
[10]
the Dutch word roemer, a drinking glass.[3] Other options hellish, and terrible liquor.”
include contractions of the words iterum, Latin for “again,
a second time”, or arôme, French for aroma.[4]
5.2.2 Colonial America
Regardless of the original source, the name was already
in common use by 1654, when the General Court of Con-
necticut ordered the confiscations of “whatsoever Bar-
bados liquors, commonly called rum, kill devil and the
like”.[5] A short time later in May 1657, the General
Court of Massachusetts also decided to make illegal the
sale of strong liquor “whether knowne by the name of
rumme, strong water, wine, brandy, etc.”[4]
In current usage, the name used for a rum is often based
on its place of origin.
For rums from Spanish-speaking locales, the word ron
is used. A ron añejo (“old rum”) indicates a rum that
has been significantly aged and is often used for premium
products.
Rhum is the term that typically distinguishes rum made
from fresh sugar cane juice from rum made from mo-
lasses in French-speaking locales like Martinique.[6] A
rhum vieux (“old rum”) is an aged French rum that meets
several other requirements.
Some of the many other names for rum are Nelson's
blood, kill-devil, demon water, pirate’s drink, navy
neaters, and Barbados water.[7] A version of rum from
Newfoundland is referred to by the name screech, while Pirates carrying rum to shore to purchase slaves as depicted in
some low-grade West Indies rums are called tafia.[8] The Pirates Own Book by Charles Ellms
5.2. HISTORY 19

After rum’s development in the Caribbean, the drink’s

popularity spread to Colonial North America. To sup-
port the demand for the drink, the first rum distillery in
the British colonies of North America was set up in 1664
on present-day Staten Island. Boston, Massachusetts had
a distillery three years later.[13] The manufacture of rum
became early Colonial New England’s largest and most
prosperous industry.[14] New England became a distilling
center due to the technical, metalworking and cooperage
skills and abundant lumber; the rum produced there was
lighter, more like whiskey. Rhode Island rum even joined
gold as an accepted currency in Europe for a period of
time.[15] Estimates of rum consumption in the Ameri-
can colonies before the American Revolutionary War had
every man, woman, or child drinking an average of 3
imperial gallons (14 l) of rum each year.[16]
To support this demand for the molasses to produce rum,
along with the increasing demand for sugar in Europe
during the 17th and 18th centuries, a labor source to
work the sugar plantations in the Caribbean was needed.
A triangular trade was established between Africa, the
Caribbean, and the colonies to help support this need.[17]
The exchange of slaves, molasses, and rum was quite
profitable, and the disruption to the trade caused by Wrens during World War II serving rum to a sailor from a tub
the Sugar Act in 1764 may have even helped cause the inscribed “The King God Bless Him” - Robert Sargent Austin
American Revolution.[16] In the slave trade, rum was also
used as a medium of exchange. For example, the slave
Venture Smith, whose history was later published, had
been purchased in Africa for four gallons of rum plus a
piece of calico.
The popularity of rum continued after the American Rev-
olution, with George Washington insisting on a barrel of
Barbados rum at his 1789 inauguration.[18]
Rum started to play an important role in the political sys-
tem; candidates attempted to influence the outcome of
an election through their generosity with rum. The peo-
ple would attend the hustings to see which candidate ap-
peared more generous. The candidate was expected to
drink with the people to show he was independent and
truly a republican. In the 1833 Mississippi state senate
election, one candidate, Judge Edward Turner, poured
his drinks and socialized with the people. He was more
personal and it appeared as if he was going to win. The
other candidate, a Methodist parson named Dick Stew-
art, announced he would not be pouring their drinks and
they could have as much as they wanted; Dick Stewart
won.[19][20]
Eventually the restrictions on sugar imports from the
British islands of the Caribbean, combined with the de-
velopment of American whiskey, led to a decline in the
drink’s popularity in North America. Rum grog

5.2.3 Naval rum privateers trading on the valuable commodity. As some

of the privateers became pirates and buccaneers, their
See also: Rum ration fondness for rum remained, the association between the
Rum’s association with piracy began with British two only being strengthened by literary works such as
20 CHAPTER 5. RUM

Robert Louis Stevenson's Treasure Island.[21] Rum was also occasionally consumed mixed with gun-
The association of rum with the Royal Navy began powder, either to test the proof of an alcohol ration (if
in 1655, when the British fleet captured the island of the alcohol was diluted, the gunpowder would not ignite
Jamaica. With the availability of domestically produced after being soaked with alcohol) or to seal a vow or show
rum, the British changed the daily ration of liquor given to loyalty to a rebellion.
seamen from French brandy to rum.[22] While the ration
was originally given neat, or mixed with lime juice, the
5.2.4 Colonial Australia
practice of watering down the rum began around 1740.
To help minimize the effect of the alcohol on his sailors,
Admiral Edward Vernon had the rum ration watered pro-
ducing a mixture that became known as grog. While
many believe the term was coined in honor of the grogram
cloak Admiral Vernon wore in rough weather,[23] the term
predates his famous order. It probably originates in the
West Indies, perhaps of African etymology. The Royal
Navy continued to give its sailors a daily rum ration, Beenleigh Rum Distillery, on the banks of the Albert River near
known as a “tot,” until the practice was abolished after Brisbane, Queensland, circa 1912
31 July 1970.[24]
See also: Rum Rebellion
Today, a tot (totty) of rum is still issued on special oc-
casions, using an order to "splice the mainbrace", which
may only be given by the Queen, a member of the royal Rum became an important trade good in the early period
family or, on certain occasions, the admiralty board in of the colony of New South Wales. The value of rum
the UK, with similar restrictions in other Commonwealth was based upon the lack of coinage among the population
navies.[25] Recently, such occasions have included royal of the colony, and due to the drink’s ability to allow its
marriages or birthdays, or special anniversaries. In the consumer to temporarily forget about the lack of creature
days of daily rum rations, the order to “splice the main- comforts available in the new colony. The value of rum
brace” meant double rations would be issued. was such that convict settlers could be induced to work the
lands owned by officers of the New South Wales Corps.
A legend involving naval rum and Horatio Nelson says
Due to rum’s popularity among the settlers, the colony
that following his victory and death at the Battle of Trafal-
gained a reputation for drunkenness, though their alcohol
gar, Nelson’s body was preserved in a cask of rum to allow
consumption was less than levels commonly consumed in
transportation back to England. Upon arrival, however,
England at the time.[28]
the cask was opened and found to be empty. The [pick-
led] body was removed and, upon inspection, it was dis- Australia was so far away from Britain that the convict
covered that the sailors had drilled a hole in the bottom of colony, established in 1788, faced severe food shortages,
the cask and drunk all the rum, hence the term “Nelson’s compounded by poor conditions for growing crops and
blood” being used to describe rum. It also serves as the the shortage of livestock. Eventually it was realized that
basis for the term tapping the admiral being used to de- it might be cheaper for India, instead of Britain, to sup-
scribe surreptitiously sucking liquor from a cask through a ply the settlement of Sydney. By 1817, two out of every
straw. The details of the story are disputed, as many his- three ships which left Sydney went to Java or India, and
torians claim the cask contained French brandy, whilst cargoes from Bengal fed and equipped the colony. Casks
others claim instead the term originated from a toast to of Bengal Rum (which was reputed to be stronger than
Admiral Nelson.[26] Variations of the story, involving dif- Jamaican Rum, and not so sweet) were brought back in
ferent notable corpses, have been in circulation for many the depths of nearly every ship from India — although
years. The official record states merely that the body was taken to shore clandestinely—to the dismay of the gover-
placed in “refined spirits” and does not go into further nors. Britons living in India grew wealthy through send-
detail.[27] ing ships to Sydney “laden half with rice and half with
bad spirits.”[29]
The Royal New Zealand Navy was the last naval force to
give sailors a free daily tot of rum. The Royal Canadian Rum was intimately involved in the only military takeover
Navy still gives a rum ration on special occasions; the rum of an Australian government, known as the Rum Re-
is usually provided out of the commanding officer’s fund, bellion. When William Bligh became governor of the
and is 150 proof (75%). It is consumed on the order “up colony, he attempted to remedy the perceived prob-
spirits”. The order to “splice the mainbrace” (i.e. take lem with drunkenness by outlawing the use of rum as
rum) can be given by the Queen as commander-in-chief, a medium of exchange, but in response to Bligh’s at-
as occurred on 29 June 2010, when she gave the order tempt to regulate the use of rum, in 1808, the New South
to the Royal Canadian Navy as part of the celebration of Wales Corps marched with fixed bayonets to Government
their 100th anniversary. House and placed Bligh under arrest. The mutineers con-
tinued to control the colony until the arrival of Governor
5.3. CATEGORIZATION
Lachlan Macquarie in 1810.[30]
5.3 Categorization
Dividing rum into meaningful groupings is complicated
because no single standard exists for what constitutes
rum. Instead, rum is defined by the varying rules and
laws of the nations producing the spirit. The differences
in definitions include issues such as spirit proof, mini-
mum aging, and even naming standards.
Examples of the differences in proof is Colombia, re-
quiring their rums possess a minimum alcohol content
of 50% alcohol by volume (ABV), while Chile and
Venezuela require only a minimum of 40% ABV. Mexico
requires rum be aged a minimum of eight months; the
Dominican Republic, Panama and Venezuela require two
years. Naming standards also vary. Argentina defines
rums as white, gold, light, and extra light. Grenada and
Barbados uses the terms white, overproof, and matured,
while the United States defines rum, rum liqueur, and fla-
vored rum.[31] In Australia, rum is divided into dark or
red rum (underproof known as UP, overproof known as
OP, and triple distilled) and white rum.
Despite these differences in standards and nomenclature,
the following divisions are provided to help show the wide
variety of rums produced.
5.3.1 Regional variations
The Bacardi building in Havana, Cuba
21
Within the Caribbean, each island or production area has
a unique style. For the most part, these styles can be
grouped by the language traditionally spoken. Due to
the overwhelming influence of Puerto Rican rum, most
rum consumed in the United States is produced in the
'Spanish-speaking' style.
• English-speaking islands and countries are known
for darker rums with a fuller taste that retains
a greater amount of the underlying molasses fla-
vor. Rums from Antigua, Trinidad and Tobago,
Grenada, Barbados, Saint Lucia, Belize, Bermuda,
Saint Kitts, the Demerara region of Guyana, and
Jamaica are typical of this style.
• In Jamaica particularly, a version called “rude rum”
is served in some places and it is reportedly much
stronger in alcohol content, while it might also con-
tain other intoxicants.[32] Ska star Prince Buster,
who had a hit called "Rum and Coca-Cola", claimed
in an interview that “when water was added [to rude
rum] as a chaser the brew was so potent, smoke
would rise out of the glass”.[32] The term, denoting
home made, strong rum, appears in New Zealand
since at least the early 19th century.[33]
• French-speaking islands are best known for their
agricultural rums (rhum agricole). These rums,
being produced exclusively from sugar cane juice,
retain a greater amount of the original flavor of
the sugar cane and are generally more expensive
than molasses-based rums. Rums from Haiti,
Guadeloupe and Martinique are typical of this style.
• Spanish-speaking islands and countries traditionally
produce añejo rums with a fairly smooth taste. Rums
from Cuba, Guatemala, Panama, the Dominican
Republic, Nicaragua, Puerto Rico, Colombia and
Venezuela are typical of this style. Rum from the
U.S. Virgin Islands is also of this style. The Canary
Islands produces honey rum known as ron miel de
Canarias and carries a geographical designation.
Cachaça is a spirit similar to rum that is produced in
Brazil. Some countries, including the United States, clas-
sify cachaça as a type of rum. Seco, from Panama, is also
a spirit similar to rum, but also similar to vodka since it
is triple distilled.
Mexico produces a number of brands of light and dark
rum, as well as other less-expensive flavored and unfla-
vored sugarcane-based liquors, such as aguardiente de
caña and charanda.
A spirit known as aguardiente, distilled from molasses
and often infused with anise, with additional sugarcane
juice added after distillation, is produced in Central
America and northern South America.[34]
In West Africa, and particularly in Liberia, 'cane juice'
(also known as Liberian rum[35] or simply CJ within
22 CHAPTER 5. RUM

Liberia itself[36] ) is a cheap, strong spirit distilled from a general sweetness. Light rums are sometimes fil-
sugarcane, which can be as strong as 43% ABV [86 tered after aging to remove any color. The Brazil-
proof].[37] A refined cane spirit has also been produced ian cachaça is generally this type, but some varieties
in South Africa since the 1950s, simply known as cane. are more akin to “gold rums”. The majority of light
Within Europe, in the Czech Republic a similar spirit rums come from Puerto Rico. Their milder flavors
made from sugar beet is known as Tuzemak. make them popular for use in mixed drinks, as op-
posed to drinking them straight.
In Germany, a cheap substitute for genuine dark rum is
called Rum-Verschnitt (literally: blended or “cut” rum). • Overproof rums are much higher than the standard
This distilled beverage is made of genuine dark rum (of- 40% ABV [80 proof], with many as high as 75%
ten from Jamaica), rectified spirit, and water. Very of- [150 proof] to 80% [160 proof] available. One ex-
ten, caramel coloring is used, too. The relative amount ample is Bacardi 151 or Pitorro moonshine. They
of genuine rum it contains can be quite low, since the le- are usually used in mixed drinks.
gal minimum is at only 5%. In Austria, a similar rum
called Inländerrum or domestic rum is available. How- • Premium rums, as with other sipping spirits such
ever, Austrian Inländerrum is always a spiced rum, such as Cognac and Scotch, are in a special market cate-
as the brand Stroh; German Rum-Verschnitt, in contrast, gory. These are generally from boutique brands that
is never spiced or flavored. sell carefully produced and aged rums. They have
more character and flavor than their “mixing” coun-
terparts and are generally consumed straight.
5.3.2 Grades • Spiced rums obtain their flavors through the addi-
tion of spices and, sometimes, caramel. Most are
The grades and variations used to describe rum depend darker in color, and based on gold rums. Some are
on the location where a rum was produced. Despite these significantly darker, while many cheaper brands are
variations, the following terms are frequently used to de- made from inexpensive white rums and darkened
scribe various types of rum: with caramel color. Among the spices added are cin-
namon, rosemary, absinthe/aniseed, or pepper.
• Dark rums, also known by their particular color,
such as brown, black, or red rums, are classes a
grade darker than gold rums. They are usually made 5.4 Production method
from caramelized sugar or molasses. They are gen-
erally aged longer, in heavily charred barrels, giving
them much stronger flavors than either light or gold Unlike some other spirits, rum has no defined production
rums, and hints of spices can be detected, along with methods. Instead, rum production is based on traditional
a strong molasses or caramel overtone. They com- styles that vary between locations and distillers.
monly provide substance in rum drinks, as well as
color. In addition, dark rum is the type most com-
monly used in cooking. Most dark rums come from
5.4.1 Fermentation
areas such as Jamaica, Haiti, and Martinique.
Most rum produced is made from molasses. Within the
Caribbean, much of this molasses is from Brazil.[18] A
• Flavored rums are infused with flavors of fruits,
notable exception is the French-speaking islands, where
such as banana, mango, orange, citrus, coconut,
sugarcane juice is the preferred base ingredient.[2] In
starfruit or lime. These are generally less than
Brazil itself, the distilled alcoholic beverage derived from
40% ABV [80 proof]. They mostly serve to flavor
cane juice is distinguished from rum and called cachaça.
similarly-themed tropical drinks but are also often
drunk neat or with ice. Yeast and water are added to the base ingredient to start
the fermentation process. While some rum producers al-
• Gold rums, also called “amber” rums, are medium- low wild yeasts to perform the fermentation, most use
bodied rums that are generally aged. These gain specific strains of yeast to help provide a consistent taste
their dark color from aging in wooden barrels (usu- and predictable fermentation time.[38] Dunder, the yeast-
ally the charred, white oak barrels that are the rich foam from previous fermentations, is the traditional
byproduct of Bourbon whiskey). They have more yeast source in Jamaica.[39] “The yeast employed will
flavor and are stronger-tasting than light rum, and determine the final taste and aroma profile,” says Ja-
can be considered midway between light rum and maican master blender Joy Spence.[2] Distillers who make
the darker varieties. lighter rums, such as Bacardi, prefer to use faster-working
yeasts.[2] Use of slower-working yeasts causes more esters
• Light rums, also referred to as “silver” or “white” to accumulate during fermentation, allowing for a fuller-
rums, in general, have very little flavor aside from tasting rum.[38]
5.5. IN CUISINE
Sugarcane is harvested to make sugarcane juice and molasses.
Artisanal Rum distillery along the N7 road
5.4.2 Distillation
As with all other aspects of rum production, no standard
method is used for distillation. While some producers
work in batches using pot stills, most rum production
is done using column still distillation.[38] Pot still output
contains more congeners than the output from column
stills, so produces fuller-tasting rums.[2]
5.4.3 Aging and blending
Many countries require rum to be aged for at least one
year. This aging is commonly performed in used bourbon
casks,[38] but may also be performed in other types of
wooden casks or stainless steel tanks. The aging process
determines the color of the rum. When aged in oak casks,
it becomes dark, whereas rum aged in stainless steel tanks
remains virtually colorless.
23
Due to the tropical climate common to most rum-
producing areas, rum matures at a much higher rate than
is typical for whisky or brandy. An indication of this
higher rate is the angels’ share, or amount of product
lost to evaporation. While products aged in France or
Scotland see about 2% loss each year, tropical rum pro-
ducers may see as much as 10%.[38]
After aging, rum is normally blended to ensure a consis-
tent flavor. Blending is the final step in the rum-making
process.[40] As part of this blending process, light rums
may be filtered to remove any color gained during ag-
ing. For darker rums, caramel may be added to adjust
the color of the final product.
5.5 In cuisine
Besides rum punches, cocktails such as the Cuba libre and
daiquiri have well-known stories of their invention in the
Caribbean. Tiki culture in the U.S. helped expand rum’s
horizons with inventions such as the mai tai and zombie.
Other well-known cocktails containing rum include the
piña colada, a drink made popular in America by Rupert
Holmes' song "Escape (The Piña Colada Song)",[41] and
the mojito. Cold-weather drinks made with rum include
the rum toddy and hot buttered rum.[42]
A number of local specialties also use rum, including
Bermuda's Dark 'N' Stormy (Gosling’s Black Seal rum
with ginger beer), the painkiller from the British Vir-
gin Islands, and a New Orleans cocktail known as the
Hurricane. Jagertee is a mixture of rum and black tea
popular in colder parts of Central Europe and served on
special occasions in the British Army, where it is called
Gunfire. Ti punch, French Creole for “petit punch”, is a
traditional drink in parts of the French West Indies.
Rum may also be used as a base in the manufacture of
liqueurs and syrups, such as falernum.
Rum is used in a number of cooked dishes as a flavor-
ing agent in items such as rum balls or rum cakes. It is
commonly used to macerate fruit used in fruitcakes and is
also used in marinades for some Caribbean dishes. Rum
is also used in the preparation of rumtopf, bananas Foster
and some hard sauces. Rum is sometimes mixed into ice
cream, often with raisins, and in baking it is occasionally
used in Joe Froggers, a type of cookie from New England
5.6 See also
• Cachaça
• Charanda
• List of Puerto Rican rums
• List of rum producers
24 CHAPTER 5. RUM

• Pirates and rum [22] Blue p. 77

• Rhum agricole [23] Tannahill p. 273

• Rum cake [24] Pack p. 123

• Rum cocktails [25] Chapter 6 “Supplementary Income,” para.0661 “Extra

and other issues,” Ministry of Defence regulations
• Rum row
[26] Blue p. 78
• Rum-running
[27] Mikkelson, Barbara (9 May 2006). “Body found in
barrel”. Urban Legends Reference Pages. Snopes.com.
Archived from the original on 15 January 2009. Retrieved
5.7 Notes 15 January 2009.

[1] Curtis (2006), pp. 34–35 [28] Clarke p. 26

[2] Pacult, F. Paul (July 2002). “Mapping Rum By Region”. [29] Blainey (1966)
Wine Enthusiast Magazine. [30] Clarke p. 29
[3] Blue, p. 72–73
[31] Blue p. 81–82
[4] Blue p. 73
[32] “The drink that nearly knocked me out with one sniff” by
[5] “The West Indies Rum Distillery Limited”. WIRD Ltd. Nick Davis, BBC News, 6 September 2015
2009. Retrieved 28 April 2011.
[33] “At a temperance meeting recently held in New Zealand,
[6] Wayne Curtis. “The Five Biggest Rum Myths”. an intemperate chief addressed the audience, to the sur-
Liquor.com. prise of all, in favor of banning rum from the country.
Some rude-rum selling foreigners interrupted him with a
[7] Rajiv. M (12 March 2003). “A Caribbean drink”. The sneer that he was the greatest drunkard in the region”.
Hindu. : from The Religious Monitor, or Evangelical Repository
Vol. XIV, Hoffman & White, 1837-39, p.480
[8] Curtis (2006), p.14
[34] Selsky, Andrew (15 September 2003). “Age-old drink
[9] Blue p. 72
losing kick”. The Miami Herald.
[10] Blue p. 70
[35] “Tourism Industry in Liberia”. Uniboa.org. Retrieved 5
[11] Cavalcante, Messias Soares. A verdadeira história da December 2009.
cachaça. São Paulo: Sá Editora, 2011. 608p. ISBN 978-
[36] Surreptitious drug abuse and the new Liberian reality: an
85-88193-62-8
overview
[12] “Arkeologerna: Skatter i havet”. UR Play.
[37] Photo-article on Liberian village life
[13] Blue p. 74
[38] Vaughan, Mark (1 June 1994). “Tropical Delights”. Cigar
[14] Roueché, Berton. Alcohol in Human Culture. in: Lu- Aficionado.
cia, Salvatore P. (Ed.) Alcohol and Civilization New York:
[39] Cooper p. 54
McGraw-Hill, 1963 p. 178

[15] Blue p. 76 [40] “Manufacturing Rum”. Archived from the original on 11

November 2003. Retrieved 6 November 2012.
[16] Tannahill p. 295
[41] Blue p. 80
[17] Tannahill p. 296
[42] Cooper p. 54–55
[18] Frost, Doug (6 January 2005). “Rum makers distill unsa-
vory history into fresh products”. San Francisco Chroni-
cle.
5.8 References
[19] Rorabaugh, W.J. (1981). The Alcoholic Republic: An
American Tradition. Oxford University Press. pp. 152– • Blainey, Geoffrey (1966). The Tyranny of Dis-
154. ISBN 978-0195029901. tance: How Distance Shaped Australia’s History.
[20] Buckner, Timothy Ryan (2005). “Constructing Identities Sun Books, Australia. ISBN 978-0333338360.
on the Frontier of Slavery, Natchez Mississippi, 1760-
• Blue, Anthony Dias (2004). The Complete Book of
1860” (PDF). p. 129. Retrieved 6 November 2012.
Spirits : A Guide to Their History, Production, and
[21] Pack p. 15 Enjoyment. HarperCollins. ISBN 0-06-054218-7.
5.10. EXTERNAL LINKS 25

• Curtis, Wayne (2006). And a bottle of rum - a his-

tory of the New World in ten cocktails. Crown Pub-
lishers. p. 285. ISBN 9781400051670.

• Clarke, Frank G. (2002). The History of Australia.

Greenwood Press. ISBN 0-313-31498-5.

• Cooper, Rosalind (1982). Spirits & Liqueurs.

HPBooks. ISBN 0-89586-194-1.

• Foley, Ray (2006). Bartending for Dummies: A ref-

erence for the Rest of Us. Wiley Publishing, Inc.
ISBN 0-470-05056-X.
• Pack, James (1982). Nelson’s Blood: The Story of
Naval Rum. Naval Institute Press. ISBN 0-87021-
944-8.
• Rorabaugh, W.J. (1981). The Alcoholic Republic.
Oxford University Press. ISBN 978-0195029901.
• Tannahill, Reay (1973). Food in History. Stein and
Day. ISBN 0-8128-1437-1.

5.9 Further reading

• Williams, Ian (2005). Rum: A Social and Sociable
History of the Real Spirit of 1776. Nation Books.
(extract)

• Broom, Dave (2003). Rum. Abbeville Press.

• Arkell, Julie (1999). Classic Rum. Prion Books.

• Coulombe, Charles A (2004). Rum: The Epic Story

of the Drink that Changed Conquered the World.
Citadel Press.
• Smith, Frederick (2005). Caribbean Rum: A Social
and Economic History. University Press of Florida.
(Introduction)

5.10 External links

• "Rum". Encyclopædia Britannica (11th ed.). 1911.
Chapter 6

Whisky

This article is about the alcoholic beverage. For other included uskebeaghe (1581), usquebaugh (1610), usque-
uses, see Whisky (disambiguation). bath (1621), and usquebae (1715).[2]
[1]
Whisky or whiskey is a type of distilled alcoholic bev-

6.1.1 Names and spellings

Whisky with ice
erage made from fermented grain mash. Various grains
(which may be malted) are used for different varieties,
including barley, corn (maize), rye, and wheat. Whisky
is typically aged in wooden casks, generally made of
charred white oak.
Whisky is a strictly regulated spirit worldwide with many
classes and types. The typical unifying characteristics of
the different classes and types are the fermentation of
grains, distillation, and aging in wooden barrels.
Much is made of the word’s two spellings: whisky and
whiskey.[3][4] There are two schools of thought on the is-
sue. One is that the spelling difference is simply a mat-
ter of regional language convention for the spelling of a
word, indicating that the spelling varies depending on the
intended audience or the background or personal prefer-
ences of the writer (like the difference between color and
colour; tire and tyre; or recognize and recognise),[3][4] and
the other is that the spelling should depend on the style
or origin of the spirit being described. There is general
agreement that when quoting the proper name printed on
a label, the spelling on the label should not be altered.[3][4]
Some writers refer to “whisk(e)y” or “whisky/whiskey” to
acknowledge the variation.
The spelling whiskey is common in Ireland and the United
States while whisky is used in all other whisky produc-
ing countries.[5] In the US, the usage has not always been
consistent. From the late eighteenth century to the mid
twentieth century, American writers used both spellings
interchangeably until the introduction of newspaper style
guides.[6] Since the 1960s, American writers have in-
creasingly used whiskey as the accepted spelling for aged
grain spirits made in the US and whisky for aged grain
spirits made outside the US.[7] However, some prominent
American brands, such as George Dickel, Maker’s Mark,
and Old Forester (all made by different companies), use
the 'whisky' spelling on their labels, and the Standards of
Identity for Distilled Spirits, the legal regulations for spirit
in the US, also use the 'whisky' spelling throughout.[8]

6.1 Etymology “Scotch” is the internationally recognized term for

"Scotch whisky".
The word whisky (or whiskey) is an anglicisation of the
Classical Gaelic word uisce (or uisge) meaning “water”
(now written as uisce in Irish Gaelic, and uisge in Scot- 6.2 History
tish Gaelic). Distilled alcohol was known in Latin as
aqua vitae (“water of life”). This was translated to Clas- It is possible that distillation was practised by the
sical Gaelic as Irish: uisce beatha/Scottish Gaelic: uisge Babylonians in Mesopotamia in the 2nd millennium BC,
beatha “water of life”. Early forms of the word in English with perfumes and aromatics being distilled,[9] but this

26
6.2. HISTORY 27

is subject to uncertain and disputed interpretation of whisky was also very potent and not diluted. Over time
evidence.[10] The earliest certain chemical distillations whisky evolved into a much smoother drink.
were by Greeks in Alexandria in the 1st century AD,[11] With a licence to distil Irish whiskey from 1608, the Old
but these were not distillations of alcohol. The me- Bushmills Distillery in Northern Ireland is the oldest li-
dieval Arabs adopted the distillation technique of the censed whiskey distillery in the world.[18]
Alexandrian Greeks, and written records in Arabic be-
gin in the 9th century, but again these were not distil- In 1707, the Acts of Union merged England and Scotland,
lations of alcohol.[10] Distilling technology passed from and thereafter taxes on it rose dramatically.[19]
the medieval Arabs to the medieval Latins, with the ear-
liest records in Latin in the early 12th century.[10][12] The
earliest records of the distillation of alcohol are in Italy
in the 13th century, where alcohol was distilled from
wine.[10] An early description of the technique was given
by Ramon Llull (1232 – 1315).[10] Its use spread through
medieval monasteries,[13] largely for medicinal purposes,
such as the treatment of colic and smallpox.[14]
The art of distillation spread to Ireland and Scotland no
later than the 15th century, as did the common European
practice of distilling 'Aqua Vitae' or spirit alcohol primar-
ily for medicinal purposes.[15] The practice of medicinal
distillation eventually passed from a monastic setting to
the secular via professional medical practitioners of the
time, The Guild of Surgeon Barbers.[15] The first con-
firmed written record of whisky in Ireland comes from
1405, in the Irish Annals of Clonmacnoise, which at-
tributes the death of a chieftain to “taking a surfeit of aqua
vitae” at Christmas.[16] In Scotland, the first evidence of
whisky production comes from an entry in the Exchequer
Rolls for 1494 where malt is sent “To Friar John Cor, by
order of the king, to make aquavitae”, enough to make
about 500 bottles.[17]
James IV of Scotland (r. 1488–1513) reportedly had a
great liking for Scotch whisky, and in 1506 the town of
Dundee purchased a large amount of whisky from the
Guild of Surgeon Barbers, which held the monopoly on A man pours some whisky into a flask in this 1869 oil painting
production at the time. Between 1536 and 1541, King by Scottish artist Erskine Nicol.
Henry VIII of England dissolved the monasteries, send-
ing their monks out into the general public. Whisky pro- After the English Malt Tax of 1725, most of Scot-
duction moved out of a monastic setting and into personal land’s distillation was either shut down or forced un-
homes and farms as newly independent monks needed to derground. Scotch whisky was hidden under altars, in
find a way to earn money for themselves.[14] coffins, and in any available space to avoid the govern-
mental excisemen or revenuers.[14] Scottish distillers, op-
erating out of homemade stills, took to distilling whisky at
night when the darkness hid the smoke from the stills. For
this reason, the drink became known as moonshine.[20]
At one point, it was estimated that over half of Scotland’s
whisky output was illegal.[19]
In America, whisky was used as currency during the
American Revolution; George Washington operated a
large distillery at Mount Vernon. Given the distances
and primitive transportation network of colonial Amer-
ica, farmers often found it easier and more profitable to
convert corn to whisky and transport it to market in that
Old Bushmills Distillery, County Antrim
form. It also was a highly coveted sundry and when an
The distillation process was still in its infancy; whisky it- additional excise tax was levied
[21]
against it, the Whiskey
self was not allowed to age, and as a result tasted very raw Rebellion erupted in 1791.
and brutal compared to today’s versions. Renaissance-era The drinking of Scotch whisky was introduced to India
28 CHAPTER 6. WHISKY

in the nineteenth century. The first distillery in India was consisting of a single heated chamber and a vessel to col-
built by Edward Dyer at Kasauli in the late 1820s. The lect purified alcohol.
operation was soon shifted to nearby Solan (close to the Column stills are frequently used in the production of
British summer capital Shimla), as there was an abundant grain whisky and are the most commonly used type of
supply of fresh spring water there.[22] still in the production of Bourbon and other American
In 1823, the UK passed the Excise Act, legalizing the whiskeys. Column stills behave like a series of single pot
distillation (for a fee), and this put a practical end to the stills, formed in a long vertical tube. Whereas a single pot
large-scale production of Scottish moonshine.[14] still charged with wine might yield a vapour enriched to
In 1831, Aeneas Coffey patented the Coffey still, allowing 40–50% alcohol, a column still can achieve a vapour al-
for cheaper and more efficient distillation of whisky. In cohol content of 95.6%; an azeotropic mixture of alcohol
1850, Andrew Usher began producing a blended whisky and water.
that mixed traditional pot still whisky with that from the
new Coffey still. The new distillation method was scoffed
at by some Irish distillers, who clung to their traditional 6.3.2 Aging
pot stills. Many Irish contended that the new product was,
in fact, not whisky at all.[23] Whiskies do not mature in the bottle, only in the cask,
so the “age” of a whisky is only the time between distil-
By the 1880s, the French brandy industry was devastated lation and bottling. This reflects how much the cask has
by the phylloxera pest that ruined much of the grape crop; interacted with the whisky, changing its chemical makeup
as a result, whisky became the primary liquor in many and taste. Whiskies that have been bottled for many years
markets.[14] may have a rarity value, but are not “older” and not nec-
During the Prohibition era in the United States lasting essarily “better” than a more recent whisky that matured
from 1920 to 1933, all alcohol sales were banned in the in wood for a similar time. After a decade or two, ad-
country. The federal government made an exemption for ditional aging in a barrel does not necessarily improve a
whisky prescribed by a doctor and sold through licensed whisky.
pharmacies. During this time, the Walgreens pharmacy While aging in wooden casks, especially American oak
chain grew from 20 retail stores to almost 400.[24] and French oak casks, whisky undergoes six processes
that contribute to its final flavor: extraction, evaporation,
oxidation, concentration, filtration, and colouration.[25]
6.3 Production Extraction in particular results in whisky acquiring a
number of compounds, including aldehydes and acids
such as vanillin, vanillic acid, and syringaldehyde.[26]

6.3.3 Packaging

Most whiskies are sold at or near an alcoholic strength

of 40% abv, which is the statutory minimum in some
countries[8] – although the strength can vary, and cask-
strength whisky may have as much as twice that alcohol
percentage.

Swan necked copper stills in the Glenfiddich distillery
6.3.1 Distillation
A still for making whisky is usually made of copper,
since it removes sulfur-based compounds from the alco-
hol that would make it unpleasant to drink. Modern stills
are made of stainless steel with copper innards (piping,
for example, will be lined with copper along with cop-
per plate inlays along still walls). The simplest standard
distillation apparatus is commonly known as a pot still,
6.3.4 Exports
Whisky is probably the best known of Scotland’s man-
ufactured products. Exports have increased by 87% in
the past decade and it contributes over £4.25 billion to
the UK economy, making up a quarter of all its food
and drink revenues.[27] In 2012, the US was the largest
market for Scotch whisky (£655 million), followed by
France (£535 million).[28] It is also one of the UK’s over-
all top five manufacturing export earners and it supports
around 35,000 jobs.[29] Principal whisky producing ar-
eas include Speyside and the Isle of Islay, where there
are eight distilleries providing a major source of employ-
ment. In many places, the industry is closely linked to
6.4. TYPES
tourism, with many distilleries also functioning as attrac-
tions worth £30 million GVA each year.[30]
In 2011, 70 per cent of Canadian whisky was exported, Malts and grains are combined in various ways:
with about 60 per cent going to the US, and the rest
mostly to Europe and Asia.[31] 15 million cases of Cana- • Single malt whisky is whisky from a single distillery
dian whisky were sold in the US in 2011.[31]
6.4 Types
Copper pot stills at Auchentoshan Distillery in Scotland
Malted barley is an ingredient of some whiskies.
Whisky or whisky-like products are produced in most
grain-growing areas. They differ in base product, alco-
holic content, and quality.
• Malt whisky is made primarily from malted barley.
29
• Grain whisky is made from any type of grains.
made from a mash that uses only one particular
malted grain. Unless the whisky is described as
single-cask, it contains whisky from many casks, and
different years, so the blender can achieve a taste
recognisable as typical of the distillery. In most
cases, single malts bear the name of the distillery,
with an age statement and perhaps some indication
of some special treatments such as maturation in a
port wine cask.
• Blended malt whisky is a mixture of single malt
whiskies from different distilleries. If a whisky is la-
belled “pure malt” or just “malt” it is almost certainly
a blended malt whisky. This was formerly called a
“vatted malt” whisky.
• Blended whisky is made from a mixture of different
types of whisky. A blend may contain whisky from
many distilleries so that the blender can produce a
flavour consistent with the brand. The brand name
may, therefore, omit the name of a distillery. Most
Scotch, Irish and Canadian whisky is sold as part
of a blend, even when the spirits are the product of
one distillery, as is common in Canada.[32] Ameri-
can blended whisky may contain neutral spirits.
• Cask strength (also known as barrel proof) whiskies
are rare, and usually only the very best whiskies are
bottled in this way. They are bottled from the cask
undiluted or only lightly diluted.
• Single cask (also known as single barrel) whiskies are
bottled from an individual cask, and often the bottles
are labelled with specific barrel and bottle numbers.
The taste of these whiskies may vary substantially
from cask to cask within a brand.
6.4.1 American
Main article: American whiskey
American whiskey is distilled from a fermented mash of
cereal grain. It must have the taste, aroma, and other
characteristics commonly attributed to whiskey.
Some types of whiskey listed in the United States federal
regulations[8] are:
• Bourbon whiskey—made from mash that consists of
at least 51% corn (maize)
• Corn whiskey—made from mash that consists of at
least 80% corn
30 CHAPTER 6. WHISKY

• Light whiskey—produced in the US at more than

80% alcohol by volume and stored in used or un-
charred new oak containers
• Spirit whiskey—a mixture of neutral spirits and at
least 5% of certain stricter categories of whiskey

Another important labelling in the marketplace is

Tennessee whiskey, of which Jack Daniel’s, George
Dickel, Collier and McKeel,[33] and Benjamin
Prichard’s[34] are the only brands currently bottled.
The main difference defining a Tennessee whiskey is
its use of the Lincoln County Process, which involves
filtration of the whiskey through charcoal. The rest of the
distillation process is identical to bourbon whiskey.[35][36]
Whiskey sold as “Tennessee whiskey” is defined as Bour-
bon under NAFTA[37] and at least one other international
trade agreement,[38] and is similarly required to meet the
legal definition of Bourbon under Canadian law.[39]

Various American whiskeys on a store’s shelves

6.4.2 Australian

• Malt whiskey—made from mash that consists of at Main article: Australian whisky
least 51% malted barley
• Rye whiskey—made from mash that consists of at Australian whiskies have won global whisky awards and
least 51% rye medals, including the World Whiskies Awards and Jim
Murray’s Whisky Bible “Liquid Gold Awards”.[40]
• Rye malt whiskey—made from mash that consists
of at least 51% malted rye
6.4.3 Canadian
• Wheat whiskey—made from mash that consists of
at least 51% wheat

These types of American whiskey must be distilled to no

more than 80% alcohol by volume, and barrelled at no
more than 125 proof. Only water may be added to the
final product; the addition of colouring or flavouring is
prohibited. These whiskeys must be aged in new charred-
oak containers, except for corn whiskey which does not
have to be aged. If it is aged, it must be in uncharred oak
barrels or in used barrels. Corn whiskey is usually unaged
and sold as a legal version of moonshine.
If one of these whiskey types reaches two years aging
or beyond, it is additionally designated as straight, e.g.,
straight rye whiskey. A whiskey that fulfils all above re-
quirements but derives from less than 51% of any one Various Canadian whiskies
specific grain can be called simply a straight whiskey with-
out naming a grain. Main article: Canadian whisky
US regulations recognize other whiskey categories,[8] in-
cluding: By Canadian law Canadian whiskies must be produced
and aged in Canada, be distilled from a fermented mash
• Blended whiskey—a mixture that contains a blend of cereal grain, be aged in wood barrels with a capacity
of straight whiskeys and neutral grain spirits (NGS), limit of 700 litres (185 US gal; 154 imp gal) for not less
and may also contain flavourings and colourings. than three years, and “possess the aroma, taste and char-
The percentage of NGS must be disclosed on the acter generally attributed to Canadian whisky”.[41] The
label and may be as much at 80% on a proof gallon terms “Canadian Whisky”, “Rye Whisky”, and “Cana-
basis. dian Rye Whisky” are legally indistinguishable in Canada
6.4. TYPES 31

and do not require any specific grain in their production. German whisky production is a relatively recent phe-
Canadian whiskies may contain caramel and flavouring in nomenon having only started in the last 30 years. The
addition to the distilled mash spirits, and there is no maxi-
styles produced resemble those made in Ireland, Scotland
mum limit on the alcohol level of the distillation.[41] To be
and the United States: single malts, blends, wheat, and
exported under one of the “Canadian Whisky” designa- bourbon-like styles. There is no standard spelling of Ger-
tions, a whisky cannot contain more than 9.09% imported man whiskies with distilleries using both “whisky” and
spirits.[42] “whiskey”. In 2008 there were 23 distilleries in Germany
[47]
Canadian whiskies are available throughout the world and producing whisky.
are a culturally significant export. Well known brands
include Crown Royal, Canadian Club, Seagram’s, and
Wiser’s among others. The historic popularity of Cana-
6.4.8 Indian
dian whisky in the United States is partly a result of rum
Main article: Indian whisky
runners illegally importing it into the country during the
period of American Prohibition.
India consumes almost as much whisky as the rest of the
world put together.[48] Distilled alcoholic beverages that
6.4.4 Danish are labelled as “whisky” in India are commonly blends
based on neutral spirits that are distilled from fermented
Denmark began producing whisky early in 1974. The molasses with only a small portion consisting of tradi-
first Danish single malt to go on sale was Lille Gadegård tional malt whisky, usually about 10 to 12 percent. Out-
from Bornholm, in 2005.[43] Lille Gadegård is a winery side India, such a drink would more likely be labelled
as well, and uses its own wine casks to mature whisky. a rum.[49][50] According to the Scotch Whisky Associa-
tion's 2013 annual report, “there is no compulsory defi-
The second Danish distilled single malt whisky for sale nition of whisky in India, and the Indian voluntary stan-
was Edition No.1 from the Braunstein microbrewery and dard does not require whisky to be distilled from cereals
distillery. It was distilled in 2007, using water from the or to be matured.”[51][52][53] Ninety percent of the whisky
Greenlandic ice sheet, and entered the market in March consumed in India is molasses-based,[54] although whisky
2010.[44] wholly distilled from malt and other grains, is also manu-
factured and sold.[55] Amrut, the first single malt whisky
produced in India, was launched on 24 August 2004.[56]
6.4.5 English

Main article: English whisky 6.4.9 Irish

There are currently at least six distilleries producing En-

glish whisky. Though England is not very well known for
making whisky, there were distillers previously operat-
ing in London, Liverpool and Bristol until the late 19th
century, after which production of English single malt
whisky ceased until 2003.[45]

6.4.6 Finnish

Main article: Finnish whisky

There are two working distilleries in Finland and a third

one is under construction. Whisky retail sales in Fin-
land are controlled solely by the state alcohol monopoly Various Irish whiskeys
Alko and advertisement of strong alcoholic beverages is
banned.[46] Main article: Irish whiskey

Irish whiskeys are normally distilled three times, Cooley

6.4.7 German Distillery being the exception as they also double
distill.[57] Though traditionally distilled using pot stills,
Main article: German whisky the column still is now used to produce grain whiskey for
blends. By law, Irish whiskey must be produced in Ire-
32 CHAPTER 6. WHISKY

land and aged in wooden casks for a period of no less The basic types of Scotch are malt and grain, which are
than three years, although in practice it is usually three or combined to create blends. Scotch malt whiskies are di-
four times that period.[58] Unpeated malt is almost always vided into five main regions: Highland, Lowland, Islay,
used, the main exception being Connemara Peated Malt Speyside and Campbeltown.[65]
whiskey.
There are several types of whiskey common to Ireland:
single malt, single grain, blended whiskey and pure pot 6.4.12 Swedish
still whiskey.
Whisky started being produced in Sweden in 1955 by
the now defunct Skeppets whisky brand. Their last bot-
6.4.10 Japanese tle was sold in 1971.[66] In 1999 Mackmyra Whisky was
founded and is today the largest producer and has won
Main article: Japanese whisky several awards including European Whisky of the Year
in Jim Murray’s 2011 Whisky Bible[67] and the Interna-
The model for Japanese whiskies is the single malt tional Wine & Spirits Competition (IWSC) 2012 [68]
Award
Scotch, although there are also examples of Japanese for Best European Spirits Producer of 2012.
blended whiskies. The base is a mash of malted bar-
ley, dried in kilns fired with a little peat (although con-
siderably less than in Scotland), and distilled using the 6.4.13 Welsh
pot still method. Before 2000, Japanese whisky was pri-
marily for the domestic market and exports were lim- Main article: Welsh whisky
ited. Japanese whiskies such as Suntory and Nikka
won many prestigious international awards between 2007
Although distillation of whisky in Wales began in Mid-
and 2014. Japanese whisky has earned a reputation for
dle Ages there were no commercially operated distilleries
quality.[59][60]
during the 20th century. The rise of the temperance
movement saw the decline the commercial production of
6.4.11 Scotch liquor during the 19th century and in 1894 Welsh whisky
production ceased. Recently, however, there has been a
revival of Welsh whisky.
The revival of Welsh whisky began in the 1990s. Ini-
tially a “Prince of Wales” malt whisky was sold as Welsh
whisky but was simply blended scotch bottled in Wales.
A lawsuit by Scotch distillers ended this enterprise.[69] In
2000, Penderyn Distillery started production of Penderyn
single malt whisky. The first bottles went on sale on 1
March 2004, Saint David’s Day, and it is now sold world-
wide. Penderyn Distillery is located in the Brecon Bea-
cons National Park and is considered to be the smallest
distillery in the world.[70]

6.4.14 Other
Various Scotch whiskies

Main article: Scotch whisky ManX Spirit from the Isle of Man is distilled elsewhere
and re-distilled in the country of its nominal “origin”. The
ManX distillery takes a previously matured Scotch malt
Scotch whiskies are generally distilled twice, although whisky and re-distills it.[71]
some are distilled a third time and others even up to
twenty times.[61] Scotch Whisky Regulations require any- In 2010 a Czech [72] whisky was released, the 21-year-old
thing bearing the label “Scotch” to be distilled in Scotland “Hammer Head”.
and matured for a minimum of three years in oak casks, In 2008 at least two distilleries in the traditionally brandy-
among other, more specific criteria.[62] Any age statement producing Caucasus region announced their plans to en-
on the bottle, in the form of a number, must reflect the ter the Russian domestic market with whiskies. The
age of the youngest Scotch whisky used to produce that Stavropol-based Praskoveysky distillery bases its prod-
product. A whisky with an age statement is known as uct on Irish whiskey, while in Kizlyar, Dagestan's “Rus-
guaranteed age whisky.[63] Scotch whisky without an age sian Whisky” announced a Scotch-inspired drink in single
statement may, by law, be as young as three years old.[64] malt, blended and wheat varieties.[73]
6.6. SEE ALSO 33

Destilerías y Crianza del Whisky S.A. is a whisky dis- aroma and is present in almost all distilled beverages.
tillery in Spain. Its eight-year-old Whisky DYC is a com- Whiskies and cognacs typically contain more of this than
bination of malts and spirits distilled from barley aged vodkas, but significantly less than rums or brandies.[79]
separately a minimum of eight years in American oak
barrels.[74]
Frysk Hynder is a Dutch single malt, distilled and bottled 6.5.4 Flavours from oak
in the Frisian Us Heit Distillery. It is the first single malt
produced in the Netherlands.[47] Whisky that has been aged in oak barrels absorbs sub-
stances from the wood. One of these is cis-3-methyl-4-
Buckwheat whisky is produced by Distillerie des Menhirs
octanolide, known as the “whisky lactone" or “quercus
in Brittany, France, and by several distillers in the United
lactone”, a compound with a strong coconut aroma.[80][81]
States.
Commercially charred oaks are rich in phenolic com-
pounds. One study identified 40 different phenolic com-
pounds. The coumarin scopoletin is present in whisky,
6.5 Chemistry with the highest level reported in Bourbon whiskey.[82]
In an experiment, whiskey aged 3 years in orbit on the
6.5.1 Overview International Space Station tasted and measured signifi-
cantly different from similar test subjects in gravity on
Whiskies and other distilled beverages, such as cognac,
Earth. Particularly, wood extractives were more present
and rum are complex beverages that contain a vast
in the space samples.[83]
range of flavouring compounds, of which some 200
to 300 are easily detected by chemical analysis. The
flavouring chemicals include "carbonyl compounds,
alcohols, carboxylic acids and their esters, nitrogen- 6.5.5 Flavours and colouring from addi-
and sulphur-containing compounds, tannins and other tives
polyphenolic compounds, terpenes, and oxygen-
containing heterocyclic compounds" and esters of fatty Depending on the local regulations, additional flavourings
acids.[75] The nitrogen compounds include pyridines, and colouring compounds may be added to the whisky.
picolines and pyrazines.[76] Canadian whisky may contain caramel and flavouring in
addition to the distilled mash spirits. Scotch whisky may
contain added (E150A) caramel colouring, but no other
6.5.2 Flavours from treating the malt additives. The addition of flavourings is not allowed in
American “straight” whiskey, but is allowed in American
The distinctive smoky flavour found in various types of blends.
whisky, especially Scotch, is due to the use of peat smoke
to treat the malt.
6.5.6 Chill filtration
6.5.3 Flavours from distillation Whisky is often "chill filtered": chilled to precipitate out
fatty acid esters and then filtered to remove them. Most
The flavouring of whisky is partially determined by the whiskies are bottled this way, unless specified as unchill-
presence of congeners and fusel oils. Fusel oils are higher filtered or non chill filtered. This is done primarily for cos-
alcohols than ethanol, are mildly toxic, and have a strong, metic reasons. Unchillfiltered whiskeys often turn cloudy
disagreeable smell and taste. An excess of fusel oils in when stored at cool temperatures or when cool water is
whisky is considered a defect. A variety of methods are added to them, and this is perfectly normal.[84]
employed in the distillation process to remove unwanted
fusel oils. Traditionally, American distillers focused on
secondary filtration using charcoal, gravel, sand, or linen
to remove undesired distillates. 6.6 See also
Acetals are rapidly formed in distillates and a great many
are found in distilled beverages, the most prominent • List of cocktails#Whisky
being acetaldehyde diethyl acetal (1,1-diethoxyethane).
Among whiskies the highest levels are associated with • List of whisky brands
malt whisky.[77] This acetal is a principal flavour com-
pound in sherry, and contributes fruitiness to the • Poitín
aroma.[78]
The diketone diacetyl (2,3-butanedione) has a buttery • Moonshine
34
6.7 References
[1] Oxford English Dictionary, Second Edition: “In modern
trade usage, Scotch whisky and Irish whiskey are thus
distinguished in spelling; whisky is the usual spelling in
Britain and whiskey that in the U.S.”
[2] New English Dictionary on Historical Principles, entries for
“usquebaugh” and “whisky”.
[3] Charles K. Cowdery, Why Spelling Matters, The Chuck
Cowdery Blog, 24 February 2009.
[4] Charles K. Cowdery, New York Times Buckles To Pres-
sure From Scotch Snobs, The Chuck Cowdery Blog, 11
February 2009.
[5] Zandona, Eric; et al. A World Guide to Whisk(e)y Distil-
leries. Hayward: White Mule Press. ISBN 0983638942.
[6] Zandona, Eric. “Whiskey vs Whisky Series”. EZdrinking.
Retrieved 3 January 2015.
[7] Zandona, Eric. “Whiskey vs Whisky: Newspapers &
Style Guides”. EZdrinking. Retrieved 3 January 2015.
[8] “Standards of Identity for Distilled Spirits, Title 27 Code
of Federal Regulations, Pt. 5.22” (PDF). Retrieved 17
October 2008.
[9] Martin Levey (1956). “Babylonian Chemistry: A Study of
Arabic and Second Millennium B.C. Perfumery”, Osiris
12, p. 376-389.
[10] Book A Short History of the Art of Distillation, by Robert
James Forbes (year 1948). That book covers distillation
in general. For the early history of the distillation of alco-
hol specifically, search for the word “alcohol” in that book
here .
[11] Forbes, Robert James (1970). A short history of the art
of distillation: from the beginnings up to the death of Cel-
lier Blumenthal. BRILL. ISBN 978-90-04-00617-1. Re-
trieved 29 June 2010.
[12] Russell, Inge (2003). Whisky: technology, production and
marketing. Academic Press. p. 14. ISBN 978-0-12-
669202-0.
[13] The History of Whisky History, The Whisky Guide.
[14] “History of Scotch Whisky”. Retrieved 6 January 2010.
[15] Whisky: Technology, Production and Marketing: Hand-
book of Alcoholic Beverages Series p2 Academic Press
2003
[16] Annals of the Kingdom of Ireland, p.785, footnote for year
1405. This is likewise in the Annals of Connacht entry for
year 1405: Annals of Connacht.
[17] Ross, James. Whisky. Routledge. p. 158. ISBN 0-7100-
6685-6.
[18] Ciaran Brady (2000). Encyclopedia of Ireland: an A-Z
guide to its people, places, history, and culture. Oxford
University Press, p.11
CHAPTER 6. WHISKY
[19] “The History of Whisky”.
[20] Peggy Trowbridge Filippone, Whiskey History - The his-
tory of whisky, About.com.
[21] “Kevin R. Kosar, “What the Tea Party Could Learn from
the Whiskey Rebellion”, adapted from Kevin R. Kosar,
Whiskey: A Global History (London: Reaktion Books,
2010)". Alcoholreviews.com. Retrieved 15 April 2013.
[22] Whisky in India. Livemint (29 December 2011). Re-
trieved on 23 December 2013.
[23] Magee, Malachy (1980). Irish Whiskey - A 1000 year tra-
dition. O'Brien press. p. 144. ISBN 0-86278-228-7.
[24] When Capitalism Meets Cannabis
[25] Nickles, Jane, 2015 Certified Specialist of Spirits Study
Guide, Society of Wine Educators, p. 23 (2015).
[26] Jeffery, John D.E., Aging of Whiskey Spirits in Barrels of
Non-Traditional Volume, Master’s Thesis, Michigan State
University, p. 30 (2012).
[27] Scotch Whisky Association. “Scotch Whisky Exports Hit
Record Level”. Archived from the original on 23 May
2013. Retrieved 12 June 2013.
[28] “Record high for food and drink”. Government of Scot-
land. 27 March 2012. Retrieved 17 January 2014.
[29] Scotch Whisky Association. “Scotch Whisky Briefing
2013”. Archived from the original on 7 May 2013. Re-
trieved 12 June 2013.
[30] The Whisky Barrel. “Scotch Whisky Exports & Visitor
Numbers Soar”. Archived from the original on 19 Octo-
ber 2013. Retrieved 12 June 2013.
[31] Stastna, Kazi (25 May 2013). “Growing appetite for
American whisky straining supply”. CBC News. Re-
trieved 17 January 2014.
[32] De Kergommeaux, Davin (2012). Canadian Whisky: The
Portable Expert. McClelland & Stewart. p. 58. ISBN
978-0-7710-2743-7.
[33] Collier and McKeel company web site.
[34] “Benjamin Prichard’s Tennessee Whiskey”. Retrieved
January 2011.
[35] Charles K. Cowdery (16 December 2009). “Favorite
whiskey myths debunked”. The Chuck Cowdery Blog. Re-
trieved January 2011.
[36] Charles K. Cowdery (21 February 2009). “Tennessee
Whiskey Versus Bourbon Whiskey”. The Chuck Cowdery
Blog. Retrieved January 2011.
[37] “North American Free Trade Agreement Annex 313:
Distinctive products”. Sice.oas.org. Retrieved 15 April
2013.
[38] SICE - Free Trade Agreement between the Government
of the United States of America and the Government of
the Republic of Chile, Section E, Article 3.15 Distinctive
products.
6.7. REFERENCES
[39] “Canada Food and Drug regulations, C.R.C. C.870, provi-
sion B.02.022.1”. Laws.justice.gc.ca. Retrieved 15 April
2013.
[40] “Move over Fosters, Whisky Bible toasts Australian
drams”. Scotsman.com. 8 January 2012. Retrieved 2
September 2012.
[41] “Canadian Food and Drug Regulations (C.R.C., c. 870) -
Canadian Whisky, Canadian Rye Whisky or Rye Whisky
(B.02.020)". Retrieved 30 December 2013.
[42] “Terms and Conditions for the Issuance of Certificates of
Age and Origin for Distilled Spirits Produced or Packaged
in Canada”. Canada - Justice Laws Website. Retrieved 1
January 2013.
[43] "(in Danish)". Dr.dk. Archived from the original on 23
October 2012. Retrieved 15 April 2013.
[44] "''B.T.'', “Dansk whisky destilleres på indlandsis”, (in
Danish)". Bt.dk. 22 March 2010. Retrieved 15 April
2013.
[45] Cornish take on Scotch, BBC news, Thursday, 1 May
2003.
[46] ""WITH A DASH OF WATER” Finnish Whisky Culture
and its Future”. Retrieved 22 July 2009.
[47] MaClean, Charles (2008). Whiskey. Dorling Kindersley.
pp. 254–265. ISBN 978-0-7566-3349-3.
[48] “Charlemagne: Johnnie won't walk out”. Economist.com.
23 February 2013. Retrieved 15 April 2013.
[49] “Where 'Whisky' Can Be Rum”, from The Wall Street
Journal, 26 August 2006. Retrieved 27 January 2012.
[50] Paul Peachey (3 March 2006). “Battle for the world’s
largest whisky market -- India”. South Africa Mail &
Guardian. Archived from the original on 1 June 2008.
Retrieved 14 May 2014.
[51] “Scotch whisky group threat legal action against Indian
blends”. The Economic Times. PTI. 12 May 2014. Re-
trieved 12 May 2014.
[52] “Europe cries foul on Indian whisky”. Hindustan Times.
PTI. 12 May 2014. Retrieved 12 May 2014.
[53] “Scotch whisky makers threaten action against Indian
blends”. Business Standard. PTI. 12 May 2014. Retrieved
12 May 2014.
[54] “India stretches whisky market lead”, Beverage Daily, 13
January 2004. Retrieved 25 June 2007
[55] Official web site of Amrut Distilleries, Retrieved 25 June
2007
[56] Ishani Duttagupta (29 April 2012). “How India’s first sin-
gle malt brand Amrut Distilleries cracked luxury market
in West”. The Economic Times. Retrieved 21 June 2013.
[57] Differences between Scotch and Irish whiskey Archived
26 September 2011 at the Wayback Machine.
35
[58] Government of Ireland. “Irish Whiskey Act, 1980”.
Archived from the original on 22 March 2007. Retrieved
20 February 2007.
[59] “Awards Won by Nikka Whisky”. Nikka.com. Archived
from the original on 17 December 2013. Retrieved 15
April 2013.
[60] Nicholas Coldicott (23 May 2008). “Japanese malt
scotches rivals”. The Japan Times Online.
[61] Jackson, Michael (1994). Michael Jackson’s Malt Whisky
Companion. Dorling Kindersley. p. 12. ISBN 0-7513-
0146-9.
[62] “ASIL Insight: WTO Protections for Food Geographic In-
dications”. Retrieved 25 August 2007.
[63] “What does a whisky’s age really mean?".
[64] “So, Does Age Matter?" (PDF).
[65] “Whisky Regions & Tours”. Scotch Whisky Association.
Retrieved 13 May 2014.
[66] http://www.swedishwhisky.se/english/skeppets.html
[67] “Whisky Bible Award Winners”. 2011.
[68] “2012 Producer Trophies - IWSC.NET”. Retrieved 6 Oc-
tober 2014.
[69] Amanda Kelly (8 May 2000). “Welsh will make a rare
bit of whiskey”. The Independent. Retrieved 26 August
2009.
[70] “Planet Whiskies Welsh Distillery Section”. Retrieved 19
May 2009.
[71] Alan J. Buglass (2011). Handbook of Alcoholic Bever-
ages p.532. John Wiley and Sons
[72] “Hammer Head Story”. Whisky-pages.com. Retrieved 15
April 2013.
[73] ""Kizlyar” will produce whiskey in Russia”. Lenta.ru re-
port (in Russian).
[74] “DYC Reserva 8 Años”. SPAIN: Licorea.com. Retrieved
15 April 2013.
[75] Maarse, H. (1991). Volatile Compounds in Foods and Bev-
erages. CRC Press. p. 548. ISBN 0-8247-8390-5.
[76] Belitz, Hans-Dieter; Peter Schieberle; Werner Grosch
(2004). Food Chemistry. Springer. p. 936. ISBN 3-
540-40818-5.
[77] Maarse, H. (1991). Volatile Compounds in Foods and Bev-
erages. CRC Press. p. 553. ISBN 0-8247-8390-5.
[78] “June 2007”. The Beer Brewer. Retrieved 8 December
2007.
[79] Maarse, H. (1991). Volatile Compounds in Foods and Bev-
erages. CRC Press. p. 554. ISBN 0-8247-8390-5.
[80] “Aromas and Flavours”. Wine-Pages.com. Retrieved 8
December 2007.
36 CHAPTER 6. WHISKY

[81] Belitz, Hans-Dieter; Peter Schieberle; Werner Grosch

(2004). Food Chemistry. Springer. p. 383. ISBN 3-
540-40818-5.

[82] Maarse, H. (1991). Volatile Compounds in Foods and Bev-

erages. CRC Press. p. 574. ISBN 0-8247-8390-5.

[83] http://www.theverge.com/2015/9/10/9300435/
whiskey-space-taste-test-ardbeg-distillery-nanoracks

[84] “Chill Filtration”. Whiskey Basics. Whisky for Everyone.

Retrieved 21 March 2013.

6.8 External links

Chapter 7

Fortified wine

Not to be confused with Flavored fortified wines.
Fortified wine is a wine to which a distilled spirit, be used because the process can add distinct flavors to the
A glass of port, a fortified wine.
usually brandy, is added.[1] Many different styles of
fortified wine have been developed, including Port, During the fermentation process, yeast cells in the must
Sherry, Madeira, Marsala, Commandaria wine, and the continue to convert sugar into alcohol until the must
aromatized wine Vermouth.[2]
7.1 Production
preservation methods now exist, fortification continues to
finished product.
Although grape brandy is most commonly added to pro-
duce fortified wines, the additional alcohol may also be
neutral spirit that has been distilled from grapes, grain,
sugar beets, or sugarcane. Regional appellation laws may
dictate the types of spirit that are permitted for fortifica-
tion.
The source of the additional alcohol and the method of
its distillation can affect the flavor of the fortified wine. If
neutral spirit is used, it will usually have been produced
with a continuous still, rather than a pot still.[2]
When added to wine before the fermentation process is
complete, the alcohol in the distilled beverage kills the
yeast and leaves residual sugar behind. The end result is a
wine that is both sweeter and stronger, normally contain-
ing about 20% alcohol by volume (ABV).
reaches an alcohol level of 16%–18%. At this level, the
alcohol becomes toxic to the yeast and kills it. If fermen-
tation is allowed to run to completion, the resulting wine
will (in most cases) be low in sugar and will be considered
a dry wine. The earlier in the fermentation process that
alcohol is added, the sweeter the resulting wine will be.
For drier fortified wine styles, such as sherry, the alcohol
is added shortly before or after the end of the fermenta-
tion.
In the case of some fortified wine styles (such as late har-
vest and botrytized wines), a naturally high level of sugar
will inhibit the yeast. This causes fermentation to stop
before the wine can become dry.[2]

7.2 Varieties

Sherry barrels aging. 7.2.1 Commandaria wine

The original reason for fortifying wine was to preserve it, Main article: Commandaria
since ethanol is a natural antiseptic. Even though other

37
38 CHAPTER 7. FORTIFIED WINE

The commandaria wine tasting

Commandaria is made in Cyprus' unique AOC region

north of Limassol from high altitude vines of Mavro and
Xynisteri, sun dried and aged in oak barrels. Recent de-
velopments have produced different styles of Comman-
daria, some of which are not fortified.

7.2.2 Madeira wine

Main article: Madeira wine

Madeira is a fortified wine made in the Madeira Islands.

The wine is produced in a variety of styles ranging from
dry wines which can be consumed on their own as an
aperitif, to sweet wines more usually consumed with
dessert.

7.2.3 Marsala wine Madeira wine

Main article: Marsala wine

Sherry, though it is used mainly as a base for apéritifs such
as the French Pineau des Charentes.[5] It is produced by
Marsala wine is a wine from Sicily that is available in bothadding alcohol to non-fermented or partially fermented
fortified and unfortified versions.[3] It was first produced grape juice.[6] The addition of alcohol stops the fermen-
in 1772 by an English merchant, John Woodhouse, as tation and, as a consequence Mistelle is sweeter than
an inexpensive substitute for sherry and port,[4] and gets fully fermented grape juice in which the sugars turn to
its name from the island’s port, Marsala.[3] The fortified alcohol.[7]
version is blended with brandy to make two styles, the
younger, slightly weaker Fine, which is at least 17% abv
and aged at least four months; and the Superiore, which is
7.2.5 Moscatel de Setúbal
at least 18%, and aged at least two years. The unfortified
Marsala wine is aged in wooden casks for five years or
Main article: Setúbal_DOC
more and reaches a strength of 18% by evaporation.[3]

Moscatel de Setúbal is a Portuguese wine produced

7.2.4 Mistelle
Mistelle (Italian: mistella; French: mistelle; Spanish,
Portuguese, Galician and Catalan: mistela, from Latin
mixtella/mixtvm “mix”) is sometimes used as an ingredi-
ent in fortified wines, particularly Vermouth, Marsala and
around the Setúbal Municipality on the Península de
Setúbal. The wine is made primarily from the Muscat of
Alexandria grape and typically fortified with aguardente.
The style was believed to have been invented by José
Maria da Fonseca, the founder of the oldest table wine
company in Portugal dating back to 1834.
7.2. VARIETIES 39

7.2.6 Port wine Sherry is a fortified wine made from white grapes that are
grown near the town of Jerez, Spain. The word “sherry”
is an anglicization of Jerez. In earlier times, sherry was
known as sack (from the Spanish saca, meaning “a re-
moval from the solera"). In the European Union “sherry”
is a protected designation of origin; therefore, all wine
labeled as “sherry” must legally come from the Sherry
Triangle, which is an area in the province of Cádiz be-
tween Jerez de la Frontera, Sanlúcar de Barrameda, and
El Puerto de Santa María.[9]
After fermentation is complete, sherry is fortified with
brandy. Because the fortification takes place after fer-
mentation, most sherries are initially dry, with any sweet-
ness being added later. In contrast, port wine (for exam-
ple) is fortified halfway through its fermentation, which
stops the process so that not all of the sugar is turned into
alcohol.
Sherry is produced in a variety of styles, ranging from
dry, light versions such as finos to much darker and some-
times sweeter versions known as olorosos.

7.2.8 Vermouth
Main article: Vermouth
Vermouth is a fortified wine flavored with aromatic
A 10 yr Tawny Port.

Main article: Port wine

Port wine (also known simply as Port) is a fortified

wine from the Douro Valley in the northern provinces of
Portugal.[8] It is typically a sweet red wine, but also comes
in dry, semi-dry and white varieties.

7.2.7 Sherry

Martini Bianco, an Italian vermouth

herbs and spices (“aromatized” in the trade) using closely

A degustation of sherries guarded recipes (trade secrets). Some of the herbs and
spices used may include cardamom, cinnamon, marjoram
Main article: Sherry and chamomile.[10] Some vermouth is sweetened; how-
ever, unsweetened, or dry, vermouth tends to be bitter.
40
The person credited with the second vermouth recipe,
Antonio Benedetto Carpano from Turin, Italy, chose to
name his concoction “vermouth” in 1786 because he was
inspired by a German wine flavored with wormwood, an
herb most famously used in distilling absinthe. How-
ever, wine flavored with wormwood goes back to an-
cient Rome. The modern German word Wermut (Wer-
muth in the spelling of Carpano’s time) means both worm-
wood and vermouth. The herbs were originally used to
mask raw flavors of cheaper wines,[11] imparting a slightly
medicinal “tonic” flavor.
7.2.9 Vins doux naturels
A Grenache-based VdN from Rasteau.
Vins doux naturels are lightly fortified wines typically
made from white Muscat grapes or red Grenache grapes
in the south of France. The production of vins doux
naturels was perfected by Arnaud de Villeneuve at the
University of Montpellier in the 13th century and they
are now quite common in the Languedoc-Roussillon re-
gion of southern France.
As the name suggests, Muscat de Beaumes-de-Venise,
Muscat de Rivesaltes, and Muscat de Frontignan are all 7.5 References
made from the white Muscat grape, whilst Banyuls and
Maury are made from red Grenache. Regardless of the
grape, fermentation is stopped by the addition of up to Notes
10% of a 190 proof (95%) grape spirit.[12] The Grenache
vins doux naturels can be made in an oxidised or unoxi- [1] Lichine, Alexis (1987). Alexis Lichine’s New Encyclope-
dised style whereas the Muscat wines are protected from
oxidation to retain their freshness.[13]
CHAPTER 7. FORTIFIED WINE
7.2.10 Low-end fortified wines
Main article: Flavored fortified wines
Inexpensive fortified wines, such as Thunderbird and
Wild Irish Rose, became popular during the Great De-
pression for their relatively high alcohol content. The
term wino was coined during this period to describe im-
poverished people who drank these wines solely for their
inebriating effect.[14]
These wines continue to be associated with the homeless,
mainly because marketers have been aggressive in target-
ing low-income communities as ideal consumers of these
beverages; organizations in cities such as Los Angeles,
San Francisco, Seattle, and Portland have urged makers
of inexpensive fortified wine, including E & J Gallo Win-
ery, to stop providing such products to liquor stores in
impoverished areas.[15] In 2005, the Seattle City Council
asked the Washington State Liquor Control Board to pro-
hibit the sale of certain alcohol products in an impover-
ished “Alcohol Impact Area.” Among the products sought
to be banned were over two dozen beers, and six fortified
wines: Cisco, Gino’s Premium Blend, MD 20/20, Night
Train, Thunderbird, and Wild Irish Rose.[16] The Liquor
Control Board approved these restrictions on August 30,
2006.[17]
7.3 Terminology
Fortified wines are often termed dessert wines in the
United States to avoid association with hard drinking.[18]
The term "Vins de liqueur" is used by the French.[19]
Under European Union legislation, a liqueur wine is a for-
tified wine that contains 15 - 22% abv, with Total Alco-
holic Strength no less than 17.5%, and that meets many
additional criteria. Exemptions are allowed for certain
quality liqueur wines.[20]
7.4 See also
• Vin de liqueur
• Wine and health
dia of Wines & Spirits (5th ed.). New York: Alfred A.
Knopf. p. 236. ISBN 0-394-56262-3.
7.6. EXTERNAL LINKS 41

[2] Robinson, J., ed. (2006). The Oxford Companion to Wine 7.6 External links
(3rd ed.). New York: Oxford University Press. p. 279.
ISBN 0-19-860990-6. • Fortified Wines
[3] Ned Halley (January 2005). The Wordsworth Dictionary
of Drink: An A-Z of Alcoholic Beverages. Wordsworth
• Fortification calculator
Editions. p. 384. ISBN 978-1-84022-302-6. Retrieved • Dessert Wines (fortified wine production).
2009-04-04.
• Commandaria wine and its evolution.
[4] John R. Hailman (2006). Thomas Jefferson on Wine.
Univ. Press of Mississippi. p. 306. ISBN 978-1-57806-
841-8. Retrieved 2009-04-04.

[5] ‘Mistela’ in Oxford Companion to Wine, ed. by Jancis

Robinson, 2nd ed. (Oxford: Oxford University Press,
1999), s.v.

[6] “mistelle Definition in the Wine Dictionary at Epicuri-

ous.com”. epicurious.com. Archived from the original on
June 6, 2011. Retrieved 2009-04-05.

[7] Biancalana, Antonello. “Production of Fortified Wines -

DiWineTaste”. diwinetaste.com. Retrieved 2009-04-05.

[8] Porter, Darwin; Price, Danforth (2000). Frommer’s Por-

tugal (16th ed.). IDG Books Worldwide. ISBN 0-02-
863601-5.

[9] Spanish law

[10] Clarke, Paul (2008-08-15). “The Truth About Vermouth:

The secret ingredient in today’s top cocktails remains mis-
understood”. The San Francisco Chronicle.

[11] Ray Foley (18 September 2006). Bartending For Dum-

mies. John Wiley & Sons. p. 112. ISBN 978-0-470-
10752-2. Retrieved 2009-04-05.

[12] John J. Baxevanis (1 January 1987). The Wines of Cham-

pagne, Burgundy, Eastern and Southern France. Rowman
& Littlefield. p. 268. ISBN 978-0-8476-7534-0. Re-
trieved 2009-04-05.

[13] thewinedoctor.com

[14] Zraly, Kevin (2006). Kevin Zraly’s American Wine Guide.

New York: Sterling. p. 238. ISBN 1-4027-2585-X.

[15] Jorgensen, Janice (1993). Encyclopedia of Consumer

Brands: Consumable Products. Detroit: St. James Press.
p. 492. ISBN 1-55862-336-1.

[16] Hector Castro (December 7, 2005). “City could soon

widen alcohol impact areas”. Seattle Post-Intelligencer.

[17] Seattle’s Alcohol Impact Areas: The Extended Central

Core AIA, City of Seattle website.

[18] Charles L. Sullivan (1 September 1998). A Companion

to California Wine: An Encyclopedia of Wine and Wine-
making from the Mission Period to the Present. University
of California Press. p. 120. ISBN 978-0-520-92087-3.
Retrieved 2009-04-05.

[19] Robert Joseph (2006). Wine Travel Guide to the World.

Footprint Handbooks. p. 36. ISBN 978-1-904777-85-4.
Retrieved 2009-04-05.

[20] COUNCIL REGULATION (EC) No 479/2008; Annex

IV, §3 (European Union document). See page 46.
Chapter 8

Syrup

“Sirup” redirects here. For 1990 drama film, see Sirup
(film).
For other uses, see Syrup (disambiguation).
In cooking, a syrup or sirup (from Arabic: ‫;شراب‬
ment that is a thick, viscous liquid consisting primarily
of a solution of sugar in water, containing a large amount
of dissolved sugars but showing little tendency to deposit
crystals. Its consistency is similar to that of molasses.
The viscosity arises from the multiple hydrogen bonds
between the dissolved sugar, which has many hydroxyl
(OH) groups, and the water.
Syrups can be made by dissolving sugar in water or
by reducing naturally sweet juices such as cane juice,
sorghum juice, or maple sap. Corn syrup is made from
corn starch using an enzymatic process that converts it to
sugars.

8.1 Culinary syrup

There are a range of syrups used in food production, in-
cluding:

• Glucose syrup
• Corn syrup
• Maple syrup
• High fructose corn syrup, widely used in the
US[2][3][4][5]
• Golden syrup, a by-product of refining crystallized
sugar

8.2 Syrups for beverages

A variety of beverages call for sweetening to offset the
tartness of some juices used in the drink recipes. Granu-
lated sugar does not dissolve easily in cold drinks or ethyl
alcohol. Since the following syrups are liquids, they are
easily mixed with other liquids in mixed drinks, making
them superior alternatives to granulated sugar.

A bottle of maple syrup, which is often poured on pancakes and 8.2.1 Simple syrup
waffles.
A basic sugar-and-water syrup used by bartenders as a
sharāb, beverage, wine, via Latin: sirupus)[1] is a condi- sweetener to make cocktails. Simple syrup is made by

42
8.4. REFERENCES 43

stirring granulated sugar into hot water in a saucepan un- • Honey

til the sugar is dissolved and then cooling the solution.
Generally, the ratio of sugar to water can range anywhere • Inverted sugar syrup
from 1:1 to 2:1 by weight, and similarly by volume due • Kithul treacle
to air in the granulated sugar. For pure sucrose the satu-
ration limit is about 5:4 by volume. Syrup can be used as • Maple syrup
a sweetener. However, since the syrup jells readily when
pectin is added, its primary culinary use is as a base for • Meringue
fruit sauces, toppings, and preserves. • Orgeat syrup
Combining Demerara sugar, a type of natural brown
• Palm syrup
sugar, with water produces Demerara syrup. Sugar sub-
stitutes such as honey or agave nectar can also be used to • Sharbat
make simple syrups.
• Sorghum syrup

8.2.2 Flavoured syrup • Squash (drink)

• Stevia
Flavoured syrups are made by infusing simple syrups with
flavouring agents during the cooking process. A wide va- • Sugar beet syrup
riety of flavouring agents can be used, often in combi-
nation with each other, such as herbs (rosemary), spices • Syrup of Maidenhair
(chipotle chilis; cardamom), or aromatics (orange peel; • Torani
lemongrass; ginger). For instance, syrupus aromaticus is
prepared by adding certain quantities of orange flavour- • Treacle
ing and cinnamon water to simple syrup. This type of
syrup is commonly used at coffee bars, especially in the • Yacón syrup
United States, to make flavoured drinks. Infused simple
syrups can be used to create desserts, or, to add sweetness
and depth of flavour to cocktails. 8.4 References
[1] Online Etymology Dictionary: syrup
8.2.3 Gomme syrup
[2] Tyler James Wiltgen (August 2007). “An Economic His-
Gomme syrup (or gum syrup; gomme is French for tory of the United States Sugar Program” (PDF). Masters
“gum”) is an ingredient commonly used in mixed drinks. thesis.
It is also commonly used as a sweetener for iced coffee [3] “U.S. Sugar Policy”. SugarCane.org. Retrieved 2015-02-
in Japan. Like bar syrups, it is a 2:1 sugar and water mix- 11.
ture, but has an added ingredient of gum arabic. Gomme
syrup is made with the highest percentage of sugar to wa- [4] “Food without Thought: How U.S. Farm Policy Con-
ter possible, while the gum arabic prevents the sugar from tributes to Obesity”. Institute for Agriculture and Trade
Policy. November 2006. Archived from the original on
crystallizing and adds a smooth texture.
2007-09-27.

[5] “Corn Production/Value”. Allcountries.org. Retrieved

8.3 See also 2010-11-06.

• Barley malt syrup

8.5 External links
• Birch syrup
• Media related to Syrups at Wikimedia Commons
• Brown rice syrup
• The dictionary definition of syrup at Wiktionary
• Chocolate syrup

• Falernum

• Fruit syrup

• Grape syrup

• Grenadine
Chapter 9

Lemon

This article is about the fruit. For other uses, see Lemon world and the Mediterranean region between 1000 and
(disambiguation). 1150.[1]
The first substantial cultivation of lemons in Europe be-
The lemon (Citrus × limon) is a species of small gan in Genoa in the middle of the 15th century. The
evergreen tree native to Asia. lemon was later introduced to the Americas in 1493
The tree’s ellipsoidal yellow fruit is used for culinary and when Christopher Columbus brought lemon seeds to
non-culinary purposes throughout the world, primarily Hispaniola on his voyages. Spanish conquest throughout
for its juice, which has both culinary and cleaning uses.[1] the New World helped spread lemon seeds. It was [1]
mainly
The pulp and rind (zest) are also used in cooking and bak- used as an ornamental plant and for medicine. In the
ing. The juice of the lemon is about 5% to 6% citric 19th century, lemons were increasingly planted in Florida
[1]
acid, which gives a sour taste. The distinctive sour taste and California.
of lemon juice makes it a key ingredient in drinks and In 1747, James Lind's experiments on seamen suffering
foods such as lemonade and lemon meringue pie. from scurvy involved adding lemon juice to their diets,
though vitamin C was not yet known.[1][3]
The origin of the word “lemon” may be Middle Eastern.[1]
9.1 History The word draws from the Old French limon, then Italian
limone, from the Arabic laymūn or līmūn, and from the
Persian līmūn, a generic term for citrus fruit, which is a
See also: Citron § Origin & distribution
cognate of Sanskrit (nimbū, “lime”).[4]
The origin of the lemon is unknown, though lemons are

9.2 Varieties
The 'Bonnie Brae' is oblong, smooth, thin-skinned, and
seedless;[5] mostly grown in San Diego County.[6]
The 'Eureka' grows year-round and abundantly. This is
the common supermarket lemon,[7] also known as 'Four
Seasons’ (Quatre Saisons) because of its ability to produce
Lemon external surface and cross-section fruit and flowers together throughout the year. This va-
riety is also available as a plant to domestic customers.[8]
thought to have first grown in Assam (a region in northeast There is also a pink-fleshed Eureka lemon, which’s [9]
outer
[1]
India), northern Burma or China. A study of the genetic skin is variegated from green and yellow stripes.
origin of the lemon reported it to be hybrid between bitter The 'Femminello St. Teresa', or 'Sorrento'[10] is native to
orange (sour orange) and citron.[2] Italy. This fruit’s zest is high in lemon oils. It is the variety
Lemons entered Europe near southern Italy no later than traditionally used in the making of limoncello.
the first century AD, during the time of Ancient Rome.[1] The 'Meyer' is a cross between a lemon and possibly an
However, they were not widely cultivated. They were orange or a mandarin, and was named after Frank N.
later introduced to Persia and then to Iraq and Egypt Meyer, who first discovered it in 1908. Thin-skinned and
around 700 AD.[1] The lemon was first recorded in lit- slightly less acidic than the Lisbon and Eureka lemons,
erature in a 10th-century Arabic treatise on farming, and Meyer lemons require more care when shipping and are
was also used as an ornamental plant in early Islamic gar- not widely grown on a commercial basis. Meyer lemons
dens.[1] It was distributed widely throughout the Arab have a much thinner rind, and often mature to a yellow-

44
9.4. OTHER USES 45

for preparing cooked meats and seafoods.

9.4 Other uses

9.4.1 Industrial

Lemons were the primary commercial source of citric

acid before the development of fermentation-based
processes.[12]

9.4.2 As a cleaning agent

The juice of the lemon may be used for cleaning. A

halved lemon dipped in salt or baking powder is used to
brighten copper cookware. The acid dissolves the tar-
nish and the abrasives assist the cleaning. As a sani-
tary kitchen deodorizer the juice can deodorize, remove
grease, bleach stains, and disinfect; when mixed with
baking soda, it removes stains from plastic food storage
containers.[13] The oil of the lemon’s peel also has vari-
Detailed taxonomic illustration by Franz Eugen Köhler. ous uses. It is used as a wood cleaner and polish, where
its solvent property is employed to dissolve old wax, fin-
gerprints, and grime. Lemon oil and orange oil are also
orange color. They are slightly more frost-tolerant than used as a nontoxic insecticide treatment.
other lemons.
A halved lemon is used as a finger moistener for those
The 'Ponderosa' is more cold-sensitive than true lemons; counting large amounts of bills, such as tellers and
the fruit are thick-skinned and very large. It is likely a cashiers.
citron-lemon hybrid.
The 'Yen Ben' is an Australasian cultivar.[11]
9.4.3 Medicinal

Lemon oil may be used in aromatherapy. Lemon oil

9.3 Culinary uses aroma does not influence the human immune system, but
may enhance mood.[14] The low pH of juice makes it
Lemon juice, rind, and zest are used in a wide variety of antibacterial, and in India, the lemon is used in Indian
foods and drinks. Lemon juice is used to make lemonade, traditional medicines (Siddha medicine and Ayurveda).
soft drinks, and cocktails. It is used in marinades for
fish, where its acid neutralizes amines in fish by con-
verting them into nonvolatile ammonium salts, and meat, 9.4.4 Other
where the acid partially hydrolyzes tough collagen fibers,
tenderizing the meat, but the low pH denatures the pro- One educational science experiment involves attaching
teins, causing them to dry out when cooked. Lemon electrodes to a lemon and using it as a battery to produce
juice is frequently used in the United Kingdom to add electricity. Although very low power, several lemon bat-
to pancakes, especially on Shrove Tuesday. teries can power a small digital watch.[15] These experi-
ments also work with other fruits and vegetables.
Lemon juice is also used as a short-term preservative on
certain foods that tend to oxidize and turn brown after be- Lemon juice is also sometimes used as an acid in educa-
ing sliced (enzymatic browning), such as apples, bananas, tional science experiments.
and avocados, where its acid denatures the enzymes. Lemon juice may be used as a simple invisible ink, de-
Lemon juice and rind are used to make marmalade and veloped by heat.
lemon liqueur. Lemon slices and lemon rind are used as a
garnish for food and drinks. Lemon zest, the grated outer
rind of the fruit, is used to add flavor to baked goods, 9.5 Lemon alternatives
puddings, rice, and other dishes.
The leaves of the lemon tree are used to make a tea and Many plants taste or smell similar to lemons.
46 CHAPTER 9. LEMON

Flower

9.7 Nutritional value and phyto-

chemicals
Lemons are a rich source of vitamin C, providing 64% of
the Daily Value in a 100 g serving (table). Other essential
nutrients, however, have insignificant content (table).
Lemons contain numerous phytochemicals, including
Lemons in growth
polyphenols and terpenes.[17] As with other citrus fruits,
they have significant concentrations of citric acid (about
• Certain cultivars of basil 47 g/l in juice).[18]

• Cymbopogon (lemongrass)
9.8 Gallery
• Lemon balm, a mint-like herbaceous perennial in
the Lamiaceae family • Lemon seedling

• Two varieties of scented geranium: Pelargo- • Full sized tree

nium crispum (lemon geranium) and Pelargonium x • Green and yellow lemons in growth
melissinum (lemon balm)
• Variegated pink lemon
• Lemon thyme

• Lemon verbena 9.9 See also

• Limes, another common sour citrus fruit, used sim-
• List of lemon dishes and beverages
ilarly to lemons

• Certain cultivars of mint

9.10 References
• Magnolia grandiflora tree flowers
[1] Julia F. Morton (1987). “Lemon in Fruits of Warm Cli-
mates”. Purdue University. pp. 160–168.

[2] Gulsen, O.; M. L. Roose (2001). “Lemons: Diversity

9.6 Production
In 2013, world production of lemons (data combined with
limes) was 15.2 million tonnes, led by India, Mexico and
China as the main producers (table).[16] Argentina and
Brazil also had significant production (table).[16]
and Relationships with Selected Citrus Genotypes as Mea-
sured with Nuclear Genome Markers”. Journal of the
American Society of Horticultural Science 126: 309–317.
[3] James Lind (1757). A treatise on the scurvy. Second edi-
tion. London: A. Millar.
[4] Douglas Harper. “Online Etymology Dictionary”.
9.11. EXTERNAL LINKS 47

[5] Spalding, William A. (1885). The orange: its culture in

California. Riverside, California: Press and Horticulturist
Steam Print. p. 88. Retrieved March 2, 2012.

[6] Carque, Otto (2006) [1923]. Rational Diet: An Advanced

Treatise on the Food Question. Los Angeles, California:
Kessinger Publishing. p. 195. ISBN 978-1-4286-4244-
7. Retrieved March 2, 2012.

[7] “Complete List of Four Winds Dwarf Citrus Varieties”.

Fourwindsgrowers.com. Retrieved June 6, 2010.

[8] Buchan, Ursula (January 22, 2005). “Kitchen garden:

lemon tree”. The Daily Telegraph (London). Retrieved
January 24, 2014.

[9] Vaiegated pink at the Citrus Variety Collection.

[10] “Taste of a thousand lemons”. Los Angeles Times.

September 8, 2004. Retrieved November 21, 2011.

[11] “New Zealand Citrus”. ceventura.ucdavis.edu. Retrieved

June 13, 2010.

[12] M. Hofrichter (2010). Industrial Applications. Springer.

p. 224. ISBN 978-3-642-11458-8.

[13] “6 ingredients for a green, clean home”. Shine. Retrieved

April 24, 2008.

[14] 9 Ohio State University Research, March 3, 2008 Study

is published in the March 2008 issue of the journal Psy-
choneuroendocrinology

[15] “Lemon Power”. California Energy Commission. Re-

trieved December 7, 2014.

[16] “Production/Crops of Lemons and Limes, World by

Countries”. Food and Agriculture Organization of the
United Nations, Statistics Division (FAOSTAT). 2014.
Retrieved 22 November 2015.

[17] Rauf A, Uddin G, Ali J (2014). “Phytochemical analysis

and radical scavenging profile of juices of Citrus sinen-
sis, Citrus anrantifolia, and Citrus limonum”. Org Med
Chem Lett 7 (4): 5. doi:10.1186/2191-2858-4-5. PMC
4091952. PMID 25024932.

[18] Penniston KL, Nakada SY, Holmes RP, Assimos DG

(2008). “Quantitative Assessment of Citric Acid in
Lemon Juice, Lime Juice, and Commercially-Available
Fruit Juice Products” (PDF). Journal of Endourology
22 (3): 567–570. doi:10.1089/end.2007.0304. PMC
2637791. PMID 18290732.

9.11 External links

• Data related to Citrus × limon at Wikispecies
Chapter 10

Lime (fruit)

For other uses, see Lime (disambiguation). • Sweet lime etc. (Citrus limetta etc.); assorted citrus
hybrids) including varieties called sweet lemon,
A lime (from Arabic and French lim)[1] is a hybrid citrus sweet limetta or Mediterranean sweet lemon, lumia,
fruit, which is typically round, lime green, 3–6 centime- Indian or Palestinian sweet lime.
tres (1.2–2.4 in) in diameter, and containing acidic juice • Wild lime (Adelia ricinella); not a citrus.
vesicles. There are several species of citrus trees whose
fruits are called limes, including the Key lime (Citrus • Wild lime (Zanthoxylum fagara); not a citrus.
aurantifolia), Persian lime, kaffir lime, and desert lime.
• Limequat (lime × kumquat)
Limes are an excellent source of vitamin C, and are of-
ten used to accent the flavours of foods and beverages.
They are grown year-round.[2] Plants with fruit called The tree known in Britain as the lime tree (Tilia sp.),
“limes” have diverse genetic origins; limes do not form called the linden in other dialects of English, is a
a monophyletic group. broadleaf temperate plant unrelated to the citrus fruits.

10.1 Plants known as “lime” 10.2 History

Limes were first grown on a large scale in southern Iraq
• Australian limes (former Microcitrus and Eremoc-
and Persia, and the fruit was first grown commercially in
itrus)
what is today southern Iraq (Babylonia).[7]
• Australian desert lime (Citrus glauca) To prevent scurvy during the 19th century, British sailors
were issued a daily allowance of citrus, such as lemon, and
• Australian finger lime (Citrus australasica)
later switched to lime.[8] The use of citrus was initially a
• Australian round lime (Citrus australis) closely guarded military secret, as scurvy was a common
• Blood lime (red finger lime x (sweet orange x scourge of various national navies, and the ability to re-
mandarin) ) main at sea for lengthy periods without contracting the
disorder was a huge benefit for the military. The British
• Kaffir lime (Citrus hystrix); also called a kieffer lime, sailor thus acquired the nickname, "Limey" because of
makrut, or magrood; a papeda relative. their usage of limes.[9]

• Key lime (Citrus aurantifolia=Citrus micrantha x

Citrus medica[3][4][5] ); also called Mexican, West In- 10.3 Uses
dian, or bartender’s lime.

• Musk lime (Citrofortunella mitis), a kumquat hybrid Lime juice may be squeezed from fresh limes, or pur-
chased in bottles in both unsweetened and sweetened va-
• Persian lime (Citrus x latifolia), also called Tahiti or rieties. Lime juice is used to make limeade, and as an
Bearss lime. ingredient (typically as sour mix) in many cocktails.
Lime pickles are an integral part of Indian cuisine. South
• Rangpur lime (Mandarin lime, lemandarin[6] ), a
Indian cuisine is heavily based on lime; having either
mandarin orange – rough lemon[3] hybrid
lemon pickle or lime pickle is considered an essential of
• Spanish lime (Melicoccus bijugatus); also Onam Sadhya.
calledmamoncillo, mamón, ginep, quenepa, or In cooking, lime is valued both for the acidity of its juice
limoncillo); not a citrus. and the floral aroma of its zest. It is a common ingredi-

48
10.4. HEALTH EFFECTS AND RESEARCH 49

Lime and Blossom growing in southern Spain

Lime is an ingredient in several highball cocktails, often

based on gin, such as gin and tonic, the gimlet and the
Rickey. Freshly squeezed lime juice is also considered a
key ingredient in margaritas, although sometimes lemon
juice is substituted.
Lime extracts and lime essential oils are frequently used
in perfumes, cleaning products, and aromatherapy.

Lime (Citrus latifolia) cold-pressed essential oil 10.4 Health effects and research

10.4.1 Nutritional value

As compared to lemons, limes contain less vitamin C, but

the amount is still an excellent source, providing 35% of
the Daily Value per 100 g serving (right table).[10] Limes
are a good source of dietary fiber and contain numerous
other nutrients in small quantities.

10.4.2 Phytochemicals and research

Lime flesh and peel contain diverse phytochemicals, in-

Zesting a lime cluding polyphenols and terpenes,[11] many of which are
under basic research for their potential properties in
humans.[12]
ent in authentic Mexican, Vietnamese and Thai dishes. It
is also used for its pickling properties in ceviche. Some
guacamole recipes call for lime juice. 10.4.3 Dermatitis
The use of dried limes (called black lime or loomi) as a
flavouring is typical of Persian cuisine and Iraqi cuisine, When human skin is exposed to ultraviolet light after
as well as in Gulf-style baharat (a spice mixture that is contact with lime peel or juice, a reaction known as
also called kabsa or kebsa). phytophotodermatitis can occur, which can cause dark-
ening of the skin, swelling or blistering. Bartenders han-
Lime is an ingredient of many cuisines from India, and dling limes and other citrus fruits when preparing cock-
many varieties of pickles are made, e.g. sweetened lime tails may develop phytophotodermatitis due to the high
pickle, salted pickle, and lime chutney. concentration of furocoumarins and other phototoxic
Key lime gives the character flavoring to the American coumarins in limes.[13] The main coumarin in limes is
dessert known as Key lime pie. In Australia, desert lime limettin which has manifold higher content in peels than
is used for making marmalade. in pulp.[14][15] Persian limes have a higher content of
50 CHAPTER 10. LIME (FRUIT)

coumarins and potentially greater phototoxicity than do [11] Loizzo MR, Tundis R, Bonesi M, Menichini F, De
Key limes.[14] Luca D, Colica C, Menichini F (2012). “Evalu-
ation of Citrus aurantifolia peel and leaves extracts
for their chemical composition, antioxidant and anti-
cholinesterase activities”. J Sci Food Agric 92 (15): 2960–
10.5 Production trends 7. doi:10.1002/jsfa.5708. PMID 22589172.

[12] Patil JR, Chidambara Murthy KN, Jayaprakasha GK,

China, India and Mexico, together having about 43% of
the world’s overall lemon and lime output, top the pro-
duction list for 2012, followed by Argentina and Brazil
(table below).
Chetti MB, Patil BS (2009). “Bioactive compounds from
Mexican lime ( Citrus aurantifolia ) juice induce apoptosis
in human pancreatic cells”. J Agric Food Chem 57 (22):
10933–42. doi:10.1021/jf901718u. PMID 19919125.

[13] L. Kanerva (2000). Handbook of Occupational Dermatol-

ogy. Springer. p. 318. ISBN 978-3-540-64046-2.
10.6 See also
[14] Nigg HN, Nordby HE, Beier RC, Dillman A, Macias C,
• Food portal Hansen RC (1993). “Phototoxic coumarins in limes”.
Food Chem Toxicol 31 (5): 331–5. PMID 8505017.
• Lime production in Mexico [15] Gorgus E, Lohr C, Raquet N, Guth S, Schrenk D (2010).
“Limettin and furocoumarins in beverages containing cit-
• Pickled lime
rus juices or extracts”. Food Chem Toxicol 48 (1): 93–8.
doi:10.1016/j.fct.2009.09.021. PMID 19770019.

10.7 References
[1] Adrian Room (1986). A dictionary of true etymologies.
Taylor & Francis. p. 101.

[2] Rotter, Ben. “Fruit Data: Yield, Sugar, Acidity, Tannin”.

Improved Winemaking. Retrieved 2014-09-03.

[3] “Next generation haplotyping to decipher nuclear

genomic interspecific admixture in Citrus species:
analysis of chromosome 2”. BMC Genetics 15.
doi:10.1186/s12863-014-0152-1.

[4] Li, Xiaomeng; Xie, Rangjin; Lu, Zhenhua; Zhou, Zhiqin

(July 2010). “The Origin of Cultivated Citrus as Inferred
from Internal Transcribed Spacer and Chloroplast DNA
Sequence and Amplified Fragment Length Polymorphism
Fingerprints”. Journal of the American Society for Horti-
cultural Science. Archived from the original on 24 April
2015. Retrieved 24 April 2015.

[5] Wall, Tim (18 January 2011). “Citrus Fruit Gets Pater-
nity Test”. Discovery.com. Discovery. Archived from the
original on 30 January 2013. Retrieved 24 April 2015.

[6] “Australian Blood Lime”. homecitrusgrowers.co.uk.

[7] Raichlen, Steven (August 2, 1992). “Small citruses yield

tart juice, aromatic oils, big, fresh taste”. The Baltimore
Sun. Retrieved 30 March 2012.

[8] “State of knowledge about scurvy” (PDF). Section of the

History of Medicine, publisher not shown. 3 February
1971.

[9] “Limey”. Oxford Dictionaries. Oxford University Press.

Retrieved 23 April 2013.

[10] Limes - USDA NDB # 09159 “Nutritional values for

limes” Check |url= value (help). US Department of Agri-
culture, National Nutrient Database. 2014.
Chapter 11
Cocktail umbrella
Cocktails with umbrellas
Observe the pink retaining ring under the white collar connecting
to the ribs.
A cocktail umbrella is a small umbrella or parasol made
from paper, paperboard, and a toothpick, used as a
garnish or decoration in cocktails, desserts or other food
and beverages.
The umbrella is fashioned out of paper, which can be pat-
terned, with cardboard ribs. The ribs are made from card-
51
board in order to provide flexibility and to hinge so the
umbrella can be pulled shut much like an ordinary um-
brella. A small plastic retaining ring is often fashioned
against the stem, a toothpick, in order to prevent the um-
brella from folding up spontaneously. Also note that there
is a sleeve of folded newspaper under the collar to act as
a spacer. This newspaper is usually Japanese, Chinese or
Indian hinting at the umbrella’s origin.
The cocktail umbrella is believed to have arrived on the
bar scene as early as 1932 courtesy of Victor Bergeron
of Trader Vic's in San Francisco although it is, by Vic’s
own admission, a presentation picked up from Don the
Beachcomber (now closed). Upon introduction, umbrel-
las were considered very exotic as were most things from
the Pacific Rim.
11.1 See also
• Cocktail
• Cocktail stick
• Swizzlestick Tree
• Tiki mugs
11.2 External links
• Media related to Cocktail umbrellas at Wikimedia
Commons
• “DIY - How to make cocktail umbrellas”. Hand-
made magazine. 2007-02-15. Archived from the
original on 2008-07-20.
• “Who invented the cocktail umbrella--and why?".
The Straight Dope. 2000-11-17.
• “A long-overdue tribute to the cocktail umbrella By
Eric Johnson”. Glorious Shades. 1999-06-17.
Chapter 12

Cocktail stick

For the Alan Bennett play, see Cocktail Sticks. “The origin of the cocktail stick”. Script from Just
a Minute (BBC Radio). Archived from the original
A cocktail stick is a short cylindrical stick, made of on 1 February 2008.
wood, that has a somewhat sharp point on both ends. It
is usually used as a skewer for holding decorations (such
as cherries) in cocktails and also for serving food such as
amuse-bouches at cocktail parties.

12.1 Injuries
Ingestion of cocktail sticks, or fragments of them, has
been known to cause injuries in several parts of the
alimentary canal.[1][2]

12.2 See also

• Champagne stirrer

• Cocktail umbrella

• Swizzle stick

• Toothpick

12.3 References
[1] Lindsay, R.; White, J.; Mackle, E. “Cocktail Stick Injuries
- the Dangers of Half a Stick” (PDF). Ulster Medical Jour-
nal 2 (74): 129–131. Archived from the original (PDF)
on June 29, 2006. Retrieved January 3, 2015.

[2] “Cocktail stick injuries: delayed diagnosis of a retained

foreign body”. British Medical Journal. Clinical Re-
search Edition 295 (6613): (6613):1658. 19 Decem-
ber 1987. doi:10.1136/bmj.295.6613.1658-a. PMC
1257521. PMID 2891400.

12.4 External links

• Williams, Kenneth; Freud, Clement; Jones, Peter;
Kelly, Henry; Parsons, Nicholas (21 July 1984).

52
Chapter 13

Cocktail onion

tail garnishes.

13.1 Use as a garnish

While not as widely used as more common garnishes such
as olives or lemon twists, the cocktail onion is the sig-
nature garnish of the Gibson, which consists of a stan-
dard Martini garnished with a cocktail onion instead of
the standard olive.

13.2 See also

• List of onion dishes
• Food portal

• Drink portal

13.3 References

A jar of cocktail onions.

A cocktail onion is usually a pearl onion pickled in a

brine with small amounts of turmeric and paprika. Pearl
onions are naturally sweet, which makes them an excel-
lent pairing with many cocktails. Other sweet onions such
as the crystal wax, also known as the white Bermuda, are
also sometimes used. In many cases, white varieties of
these sweet onions are used, since many consumers ex-
pect cocktail onions to be white. However, yellow or red
sweet onions may be used as well. In northern California
cuisine some haute bars may use sliced red onion pickled
in vinegar. Some recipes also call for the onions to be
packed in white vermouth as well as vinegar
Generally, the onion retains a slightly crunchy texture
through the brining process, which can add a different
mouthfeel to the drinking experience. Since the cock-
tail onion is made from a sweet onion, it is unlikely to
upset the digestion with a sulfurous or eye-watering taste,
although some cultures use more pungent onions as cock-

53
Chapter 14

Citrus

For other uses, see Citrus (disambiguation). 14.1.2 Evolution

Citrus is a common term and genus (Citrus) of flowering The large citrus fruit of today evolved originally from
plants in the rue family, Rutaceae. small, edible berries over millions of years. Citrus plants
diverged from a common ancestor about 15 million years
The most recent research indicates an origin in Australia, ago, which was about when it diverged from the closely
New Caledonia and New Guinea.[1] Some researchers related severinia, for example the Chinese box orange.
believe that the origin is in the part of Southeast Asia About 7 million years ago, citrus plants diverged into two
bordered by Northeast India, Burma (Myanmar) and groups, the main citrus genus and the ancestors of the
the Yunnan province of China,[2][3][4] and it is in this Trifoliate orange (poncirus), which is closely enough re-
region that some commercial species such as oranges, lated that it can still be hybridized with all other citrus.
mandarins, and lemons originated. Citrus fruit has These estimates are made using genetic mapping of plant
been cultivated in an ever-widening area since ancient chloroplasts,[10] and the evolution at that time is thought
times; the best-known examples are the oranges, lemons, to either have occurred somewhere in southeastern Asia,
grapefruit, and limes. Despite some superficial similari- or Australia.[11]
ties, pineapple is not closely related to citrus.[5][6]
The three original species in the citrus genus that have
been hybridized into most modern commercial citrus fruit
are the mandarin orange, pummelo, and citron.[12] Within
the last few thousand years, all common citrus fruits
(sweet oranges, lemons, grapefruit, limes, and so on) all
14.1 History were created by crossing those original species. Some-
thing similar has occurred with the wide array of chile
At various times, citrus plants were thought to be na- peppers originating in the hybridization of a few initial
tive to Asia (where they were first domesticated), Eu- species.
rope, and Florida. But the European oranges (such
as the bitter orange) were originally brought from In-
dia at around the time of Alexander the Great, and the
“native” oranges of Florida actually originated with the 14.2 Taxonomy
Spanish Conquistadors only a few centuries earlier.[7][8]
The lemon reached Europe during the time of classical Main article: Citrus taxonomy
Rome. The taxonomy and systematics of the genus are complex
and the precise number of natural species is unclear, as
many of the named species are hybrids clonally propa-
gated through seeds (by apomixis), and there is genetic
evidence that even some wild, true-breeding species are
14.1.1 Name
of hybrid origin.[13]

The generic name originated in Latin, where it referred
to either the plant now known as Citron (C. medica) or a
conifer tree (Thuja). It is somehow related to the ancient
Greek word for cedar, κέδρος (kédros). This may be
due to perceived similarities in the smell of citrus leaves
and fruit with that of cedar.[9] Collectively, Citrus fruits
and plants are also known by the Romance loanword
agrumes (literally “sour fruits”).
Most cultivated Citrus seem to be natural or artificial
hybrids of four core ancestral species[14] — the citron,
pummelo, mandarine, and papeda (see image).[15] Nat-
ural and cultivated citrus hybrids include commercially
important fruit such as oranges, grapefruit, lemons, limes,
and some tangerines.
Apart from these four core citrus species, there
are Australian limes and the recently discovered

54
14.4. CULTIVATION 55

and alternately arranged evergreen leaves with an entire

margin. The flowers are solitary or in small corymbs, each
flower 2–4 cm (0.79–1.57 in) diameter, with five (rarely
four) white petals and numerous stamens; they are often
very strongly scented.

14.3.2 Fruit

The fruit is a hesperidium, a specialised berry, globose to

elongated, 4–30 cm (1.6–11.8 in) long and 4–20 cm (1.6–
7.9 in) diameter, with a leathery rind or “peel” called a
pericarp. The outermost layer of the pericarp is an “exo-
carp” called the flavedo, commonly referred to as the zest.
The middle layer of the pericarp is the mesocarp, which
in citrus fruits consists of the white, spongy “albedo”, or
“pith”. The innermost layer of the pericarp is the endo-
carp. The segments are also called "liths", and the space
inside each lith is a locule filled with juice vesicles, or
Citrus fruits clustered by genetic similarity (PCA of SNP diver- “pulp”. From the endocarp, string-like “hairs” extend
sity). Citrus micrantha (top right) is a papeda. into the locules, which provide nourishment to the fruit
- as it develops.[17][18]
Hybrids are expected to plot between their parents. ML: ‘Mexican’
Citrus fruits are notable for their fragrance, partly due to
lime; A: ‘Alemow’; V: ‘Volkamer’ lemon; M: ‘Meyer’ lemon; L:
flavonoids and limonoids (which in turn are terpenes) con-
Regular and ‘Sweet’ lemons; B: Bergamot orange; H: Haploid
tained in the rind, and most are juice-laden. The juice
clementine; C: Clementines; S: Sour oranges; O: Sweet oranges;
G: Grapefruits. contains a high quantity of citric acid giving them their
characteristic sharp flavour. The genus is commercially
important as many species are cultivated for their fruit,
Mangshanyegan. Kumquats and Clymenia sp. are which is eaten fresh, pressed for juice, or preserved in
now generally considered to belong within the citrus marmalades and pickles.
genus.[16] Trifoliate orange, which is often used as
commercial rootstock, is an outgroup and may or may They are also good sources of vitamin C and
not be categorized as a citrus. flavonoids. The flavonoids include various flavanones
and flavones.[19]

14.3 Description
14.4 Cultivation
Further information: Citrus production
Citrus trees hybridise very readily – depending on the
pollen source, plants grown from a Persian lime's seeds
can produce fruit similar to grapefruit. Thus all commer-
cial citrus cultivation uses trees produced by grafting the
desired fruiting cultivars onto rootstocks selected for dis-
ease resistance and hardiness.
The colour of citrus fruits only develops in climates with a
(diurnal) cool winter.[20] In tropical regions with no win-
ter at all, citrus fruits remain green until maturity, hence
the tropical “green oranges”. The Persian lime in particu-
lar is extremely sensitive to cool conditions, thus it is not
Slices of various citrus fruits usually exposed to cool enough conditions to develop a
mature colour. If they are left in a cool place over winter,
the fruits will change colour to yellow.
14.3.1 Tree The terms “ripe” and “mature” are usually used synony-
mously, but they mean different things. A mature fruit
These plants are large shrubs or small to moderate-sized is one that has completed its growth phase. Ripening is
trees, reaching 5–15 m (16–49 ft) tall, with spiny shoots the changes that occur within the fruit after it is mature
56 CHAPTER 14. CITRUS

Mediterranean Mandarin (Citrus ×deliciosa plantation, Son

Carrió (Mallorca)
Lemons are a citrus fruit native to Asia, but now common world-
wide.
to as cold as −10 °C (14 °F), but realistically temper-
atures not falling below −2 °C (28 °F) are required for
successful cultivation. Tangerines, tangors and yuzu can
be grown outside even in regions with more marked sub-
freezing temperatures in winter, although this may af-
fect fruit quality. A few hardy hybrids can withstand
temperatures well below freezing, but do not produce
quality fruit. Lemons can be commercially grown in
cooler-summer/moderate-winter, coastal Southern Cali-
fornia, because sweetness is neither attained nor expected
in retail lemon fruit. The related trifoliate orange (Citrus
trifoliata) can survive below −20 °C (−4 °F); its fruit are
astringent and inedible unless cooked but a few better-
tasting cultivars and hybrids have been developed (see
Persian limes in a grocery store citranges).

to the beginning of decay. These changes usually involve

starches converting to sugars, a decrease in acids and a
softening and change in the fruit’s colour.[21]
Citrus fruits are non-climacteric and respiration slowly
declines and the production and release of ethylene is
gradual.[22] The fruits do not go through a ripening pro-
cess in the sense that they become “tree ripe.” Some
fruits, for example cherries, physically mature and then
continue to ripen on the tree. Other fruits, like pears, are
picked when mature but before they ripen, then continue
to ripen off the tree. Citrus fruits pass from immaturity
to maturity to over-maturity while still on the tree. Once
they are separated from the tree, they will not increase in
sweetness or continue to ripen. The only way change may Leaf of Citrus tree
happen after being picked is that they will eventually start
to decay. The trees thrive in a consistently sunny, humid environ-
ment with fertile soil and adequate rainfall or irrigation.
With oranges, colour cannot be used as an indicator of Abandoned trees in valleys may suffer, yet survive, the
ripeness because sometimes the rinds turn orange long dry summer of Central California’s Inner Coast Ranges.
before the oranges are ready to eat. Tasting them is the At any age citrus grows well enough with infrequent ir-
only way to know whether or not they are ready to eat. rigation in partial shade, but the fruit crop is smaller.
Citrus trees are not generally frost hardy. Mandarin or- Though broadleaved, they are evergreen and do not drop
anges (C. reticulata) tend to be the hardiest of the com- leaves except when stressed. The stems of many varieties
mon Citrus species and can withstand short periods down have large sharp thorns. The trees flower in the spring,
14.4. CULTIVATION
and fruit is set shortly afterward. Fruit begins to ripen in
fall or early winter months, depending on cultivar, and de-
velops increasing sweetness afterward. Some cultivars of
tangerines ripen by winter. Some, such as the grapefruit,
may take up to eighteen months to ripen.
14.4.1 Production
Major producer regions
See also: Citrus production
According to UN 2007 data, Brazil, China, the United
States, Mexico, India, and Spain are the world’s largest
citrus-producing countries.
Major commercial citrus growing areas include south-
ern China, the Mediterranean Basin (including southern
Spain), South Africa, Australia, the southernmost United
States, Mexico and parts of South America. In the United
States, Florida, California, Arizona, and Texas are ma-
jor producers, while smaller plantings are present in other
Sun Belt states and in Hawaii.
14.4.2 As ornamental plants
Orangery of the Botanical Garden in Leuven (Belgium)
Citrus trees grown in tubs and wintered under cover
were a feature of Renaissance gardens, once glass-making
technology enabled sufficient expanses of clear glass to be
produced. An orangery was a feature of royal and aris-
tocratic residences through the 17th and 18th centuries.
57
The Orangerie at the Palace of the Louvre, 1617, inspired
imitations that were not eclipsed until the development of
the modern greenhouse in the 1840s. In the United States
the earliest surviving orangery is at the Tayloe House,
Mount Airy, Virginia. George Washington had an or-
angery at Mount Vernon.
Some modern hobbyists still grow dwarf citrus in con-
tainers or greenhouses in areas where it is too cold to
grow it outdoors. Consistent climate, sufficient sun-
light, and proper watering are crucial if the trees are to
thrive and produce fruit. Compared to many of the usual
“green shrubs”, citrus trees better tolerate poor container
care. For cooler winter areas, limes and lemons should
not be grown, since they are more sensitive to winter
cold than other citrus fruits. Hybrids with kumquats (×
Citrofortunella) have good cold resistance.
14.4.3 Pests and diseases
Main article: List of citrus diseases
Citrus plants are very liable to infestation by aphids,
Citrus canker is caused by the gammaproteobacterium Xan-
thomonas axonopodis
whitefly and scale insects (e.g. California red scale). Also
rather important are the viral infections to which some
of these ectoparasites serve as vectors such as the aphid-
transmitted Citrus tristeza virus which when unchecked by
proper methods of control is devastating to citrine plan-
tations. The newest threat to citrus groves in the United
States is the Asian citrus psyllid.
The Asian citrus psyllid is an aphid-like insect that feeds
on the leaves and stems of citrus trees and other citrus-
like plants – but the real danger lies in that it can carry
a deadly, bacterial tree disease called Huanglongbing
(HLB), also known as citrus greening disease.[23]
In August 2005 citrus greening disease was discovered in
the south Florida region around Homestead and Florida
City. It has since spread to every commercial citrus grove
in Florida. The results have been devastating. In 2004-
2005 USDA Ag statistics reported the total Florida citrus
production to be 169.1 million boxes of fruit. The esti-
mate for all Florida citrus production in the 2015-2016
season is 86.4 million boxes—a 51% drop!
58 CHAPTER 14. CITRUS

In June 2008, the psyllid was spotted dangerously close

to California – right across the international border in
Tijuana, Mexico. Only a few months later, it was de-
tected in San Diego and Imperial counties, and has since
spread to Riverside, San Bernardino, Orange, Los An-
geles and Ventura counties sparking quarantines in those
areas. The Asian citrus psyllid has also been intercepted
coming into California in packages of fruit and plants,
including citrus, ornamentals, herbs and bouquets of cut
flowers, shipped from other states and countries.[23]
The foliage is also used as a food plant by the larvae
of Lepidoptera (butterfly and moth) species such as
the Geometridae common emerald (Hemithea aestivaria)
and double-striped pug (Gymnoscelis rufifasciata), the
Arctiidae giant leopard moth (Hypercompe scribonia),
H. eridanus, H. icasia and H. indecisa, many species
in the family Papilionidae (swallowtail butterflies), and
the black-lyre leafroller moth (“Cnephasia” jactatana), a
tortrix moth.
Since 2000, the citrus leafminer (Phyllocnistis citrella) has
been a pest in California,[24] boring meandering patterns
through leaves. Wedges of pink grapefruit, lime, and lemon, and a half orange
In eastern Australia, the bronze-orange bug (Musgraveia (clockwise from top)
sulciventris) can be a major pest of citrus trees, particu-
larly grapefruit. In heavy infestations it can cause flower
and fruit drop and general tree stress.
European brown snails (Cornu aspersum) can be a prob-
lem in California, though laying female Khaki Campbell
and other mallard-related ducks can be used for control.

Deficiency diseases

Citrus plants can also develop a deficiency condition

called chlorosis, characterized by yellowing leaves high-
lighted by contrasting leaf veins. The shriveling leaves
eventually fall, and if the plant loses too many, it will
slowly die. This condition is often caused by an exces-
sively high pH (alkaline soil), which prevents the plant
from absorbing iron, magnesium, zinc, or other nutrients
it needs to produce chlorophyll. This condition can be
cured by adding an appropriate acidic fertilizer formu-
lated for citrus, which can sometimes revive a plant to
produce new leaves and even flower buds within a few
weeks under optimum conditions. A soil which is too
acidic can also cause problems; citrus prefers neutral soil
(pH between 6 and 8). Citrus plants are also sensitive to
excessive salt in the soil. Soil testing may be necessary to
properly diagnose nutrient deficiency diseases.[25]
14.5 Uses
Citrus aurantifolia in Kerala
14.5.1 Culinary
Many citrus fruits, such as oranges, tangerines,
grapefruits, and clementines, are generally eaten
fresh. They are typically peeled and can be easily split
into segments. Grapefruit is more commonly halved and
eaten out of the skin with a spoon.[26] There are special
spoons (grapefruit spoons) with serrated tips designed
for this purpose. Orange and grapefruit juices are also
very popular breakfast beverages. More acidic citrus,
such as lemons and limes, are generally not eaten on their
own. Meyer Lemons can be eaten 'out of hand' with the
fragant skin; they are both sweet and sour. Lemonade or
limeade are popular beverages prepared by diluting the
juices of these fruits and adding sugar. Lemons and limes
are also used as garnishes or in cooked dishes. Their
juice is used as an ingredient in a variety of dishes; it
14.6. LIST OF CITRUS FRUITS 59

can commonly be found in salad dressings and squeezed

over cooked meat or vegetables.
A variety of flavours can be derived from different parts
and treatments of citrus fruits. The rind and oil of the
fruit is generally very bitter, especially when cooked, and
so is often combined with sugar. The fruit pulp can vary
from sweet and tart to extremely sour. Marmalade, a
condiment derived from cooked orange and lemon, can
be especially bitter, but is usually sweetened to cut the
bitterness and produce a jam-like result. Lemon or lime
is commonly used as a garnish for water, soft drinks, or
cocktails. Citrus juices, rinds, or slices are used in a va-
riety of mixed drinks. The colourful outer skin of some
citrus fruits, known as zest, is used as a flavouring in cook-
ing; the white inner portion of the peel, the pith, is usually Citrons (Citrus medica) for sale in Germany
avoided due to its bitterness. The zest of a citrus fruit,
typically lemon or an orange, can also be soaked in water
in a coffee filter, and drunk.

14.5.2 Medical
Oranges were historically used for their high content of
vitamin C, which prevents scurvy. Scurvy is caused by
vitamin C deficiency, and can be prevented by having 10
milligrams of vitamin C a day. An early sign of scurvy
is fatigue. If ignored, later symptoms are bleeding and
bruising easily. British sailors were given a ration of cit-
rus fruits on long voyages to prevent the onset of scurvy,
hence the British nickname of Limey.
Pectin is a structural heteropolysaccharide contained in
the primary cell walls of plants. Limes and lemons as
well as oranges and grapefruits are among the highest in Red Finger Lime (Citrus australasica), a rare delicacy from Aus-
this level.[27] tralia

After consumption, the peel is sometimes used as a facial

cleanser. of just a few species, namely:
Before the development of fermentation-based processes,
lemons were the primary commercial source of citric • Citrus × aurantiifolia – Key lime, Omani Lime, from
acid. India

Citrus fruit intake is associated with a reduced risk of
stomach cancer.[28] Also, citrus fruit juices, such as or-
ange, lime and lemon, may be useful for lowering the risk
of specific types of kidney stones. Grapefruit is another
fruit juice that can be used to lower blood pressure be-
cause it interferes with the metabolism of calcium chan-
nel blockers.[29] Lemons have the highest concentration
of citrate of any citrus fruit, and daily consumption of
lemonade has been shown to decrease the rate of kidney
stone formation.[30]
14.6 List of citrus fruits
Main article: List of citrus fruits
The genus Citrus has been suggested to originate in
Southeast Asia. Prior to human cultivation, it consisted
• Citrus crenatifolia – species name is unresolved,
from Sri Lanka
• Citrus mangshanensis – species name is unresolved,
from Hunan Province, China.
• Citrus maxima – Pomelo (pummelo, shaddock),
from the Malay Archipelago
• Citrus medica – Citron, from India
• Citrus reticulata – Mandarin orange, from China
• Citrus trifoliata – Trifoliate orange, from Korea and
adjacent China (often separated as Poncirus)
• Australian limes
• Citrus australasica – Australian Finger Lime
• Citrus australis – Australian Round lime
60 CHAPTER 14. CITRUS

• Citrus glauca – Australian Desert Lime

• Citrus garrawayae – Mount White Lime
• Citrus gracilis – Kakadu Lime or Humpty Doo
Lime
• Citrus inodora – Russel River Lime
• Citrus warburgiana – New Guinea Wild Lime
• Citrus wintersii – Brown River Finger Lime
• Citrus japonica – Kumquats, from East Asia rang-
ing into Southeast Asia (sometimes separated in 4–5
Fortunella species)
• Papedas, including The Etrog, or Citron, is central to the ritual of the Jewish Sukkot
festival. Many varieties are used for this purpose (including the
• Citrus halimii – limau kadangsa, limau kedut Yemenite variety pictured).
kera, from Thailand and Malaya
• Citrus indica – Indian wild orange, from the
Indian subcontinent[31]
• Citrus macroptera from Indochina and
Melanesia[31]
• “Khasi Papeda” – Citrus latipes from Assam,
Meghalaya, Burma[31]

14.6.1 Hybrids and cultivars

See also: Citrus hybrid
Sorted by parentage. As each hybrid is the product

Clementines (Citrus ×clementina) have thinner skins than or-

anges.

• Kinnow – (C. ×nobilis × C. ×deliciosa)

• Kiyomi – (C. ×sinensis × C. ×unshiu)

• Lemon – (probably C. maxima × C. medica)

• Minneola tangelo – (C. reticulata × C. ×paradisi)

• Orangelo, Chironja – (C. ×paradisi × C. ×sinensis)

• Oroblanco, Sweetie – (C. maxima × C. ×paradisi)

Sweetie or Oroblanco is a pomelo-grapefruit hybrid.
of (at least) two parent species, they are listed multiple
times.
Citrus maxima-based
• Sweet orange – Citrus ×sinensis (probably C. max-
ima × C. reticulata)
• Tangelo – Citrus ×tangelo (C. reticulata × C. maxima
or C. ×paradisi)

• Tangor – Citrus ×nobilis (C. reticulata × C. ×sinensis)

• Amanatsu, natsumikan – Citrus ×natsudaidai (C.
maxima × unknown) • Ugli – (C. reticulata × C. maxima or C. ×paradisi)
• Cam sành – (C. reticulata × C. ×sinensis)
Citrus medica-based
• Grapefruit – Citrus ×paradisi (C. maxima × C.
×sinensis)
• Buddha’s hand – Citrus medica var. sarcodactylus, a
• Imperial lemon – (C. ×limon × C. ×paradisi) fingered citron.
14.6. LIST OF CITRUS FRUITS 61

Cross section of Odichukuthi lime.

Mikan (Citrus ×unshiu), also known as satsumas

Odichukuthi fruit

Sweet oranges (Citrus ×sinensis) are used in many foods. Their

ancestors were probably pomelos and mandarin oranges.

• Citron varieties with sour pulp – Diamante citron,

Florentine citron, Greek citron and Balady citron
• Citron varieties with sweet pulp – Corsican citron
and Moroccan citron. A pompia fruit

• Etrog, a group of citron cultivars that are tradition-

ally used for a Jewish ritual. Etrog is Hebrew for • Fernandina – Citrus ×limonimedica (probably (C.
citron in general. medica × C. maxima) × C. medica)
62
• Ponderosa lemon – (probably (C. medica × C. max-
ima) × C. medica)
• Lemon – (probably C. medica × C. maxima)
• Lumia - a pear shaped lemon hybrid, (probably C.
medica x C. limon)
• Rhobs el Arsa - bread of the garden, a Moroccan
citron x lemon hybrid.
• Yemenite citron – a pulpless true citron.
Citrus reticulata-based
• Bergamot orange – Citrus ×aurantium ssp. bergamia
or Citrus ×bergamia
• Bitter orange, Seville Orange – Citrus ×aurantium
• Blood orange – Citrus ×sinensis cultivars
• Calamondin, Calamansi – (Citrus reticulata × Citrus
japonica)
• Cam sành – (C. reticulata × C. ×sinensis)
Other/Unresolved
• Chinotto – Citrus ×aurantium var. myrtifolia or Cit-
rus ×myrtifolia
• ChungGyun – Citrus reticulata cultivar
• Clementine – Citrus ×clementina
• Cleopatra Mandarin – Citrus ×reshni
• Siranui – Citrus reticulata cv. 'Dekopon' (Chung-
Gyun × Ponkan)
• Daidai – Citrus ×aurantium var. daidai or Citrus
×daidai
• Grapefruit – Citrus ×paradisi (C. maxima × C.
×sinensis)
• Hermandina – Citrus reticulata cv. 'Hermandina'
• Imperial lemon – ((C. maxima × C. medica) × C.
×paradisi)
• Kinnow, Wilking – (C. ×nobilis × C. ×deliciosa)
• Kiyomi – (C. sinensis × C. ×unshiu)
• Laraha – ''C. ×aurantium ssp. currassuviencis
• Mediterranean mandarin, Willow Leaf – Citrus ×de-
liciosa
• Meyer lemon, Valley Lemon – Citrus ×meyeri ((C.
maxima × C. medica) × C. ×paradisi or C. ×sinensis)
• Michal mandarin – Citrus reticulata cv. 'Michal'
• Mikan, Satsuma – Citrus ×unshiu
• Naartjie – (C. reticulata × C. nobilis)
CHAPTER 14. CITRUS
• Nova mandarin, Clemenvilla
• Orangelo, Chironja – (C. ×paradisi × C. ×sinensis)
• Oroblanco, Sweetie – (C. maxima × C. ×paradisi)
• Ponkan – Citrus reticulata cv. 'Ponkan'
• Rangpur, Lemanderin, Mandarin Lime – Citrus
×limonia ((C. reticulata × C. maxima) × C. medica)
• Sweet orange – Citrus ×sinensis (probably C. max-
ima × C. reticulata)
• Tangelo – Citrus ×tangelo (C. reticulata × C. maxima
or C. ×paradisi)
• Tangerine – Citrus ×tangerina
• Tangor – Citrus ×nobilis (C. reticulata × C. ×sinensis)
• Ugli – (C. reticulata × C. maxima or C. ×paradisi)
• Yuzu – Citrus ×junos (C. reticulata × C. ×ichangen-
sis)
• Alemow, Colo – Citrus ×macrophylla
• Djeruk limau – Citrus ×amblycarpa
• Gajanimma, Carabao Lime – Citrus ×pennivesicu-
lata
• Hyuganatsu, Hyuganatsu pumelo – Citrus tamurana
• Ichang lemon, Ichang Papeda – Citrus ×ichangensis
• Imperial lemon – (C. ×limon × C. ×paradisi)
• Iyokan, anadomikan – Citrus ×iyo
• Kabosu – Citrus ×sphaerocarpa
• Kaffir lime, makrut – Citrus ×hystrix
• Limetta, Sweet Lemon, Sweet Lime, mosambi – Cit-
rus ×limetta
• Palestine sweet lime – Citrus ×limettioides Tanaka
• Odichukuthi – Citrus Odichukuthi from Malayalam
• Ougonkan – Citrus flaviculpus hort ex.Tanaka
• Persian lime, Tahiti Lime – Citrus ×latifolia
• Pompia – Citrus monstruosa, a nomen nudum
• Rough lemon – Citrus ×jambhiri Lush.
• Sakurajima komikan orange
• Shekwasha, Hirami Lemon, Taiwan Tangerine –
Citrus ×depressa
14.8. FOOTNOTES
• Shonan gold – (Ougonkan) Citrus flaviculpus hort
ex. Tanaka × (Imamura unshiu), Citrus unshiu Marc
• Sudachi – Citrus ×sudachi
• Sunki, Suenkat – Citrus ×sunki
• Tachibana orange – Citrus ×tachibana (Mak.) Tanaka
• Volkamer lemon – Citrus ×volkameriana
For hybrids with kumquats, see ×Citrofortunella. For hy-
brids with the Trifoliate Orange, see citrange.
14.7 See also
• Citrus – Wikipedia book
• Japanese citrus
• List of lemon dishes and beverages
14.8 Footnotes
[1] Liu, Y.; Heying, E.; Tanumihardjo, S. (2012). “History,
Global Distribution, and Nutritional Importance of Citrus
Fruits”. Comprehensive Reviews in Food Science and Food
Safety 11: 6. doi:10.1111/j.1541-4337.2012.00201.x.
[2] Gmitter, Frederick; Hu, Xulan (1990). “The possible role
of Yunnan, China, in the origin of contemporary Citrus
species (Rutaceae)". Economic Botany 44 (2): 267–277.
doi:10.1007/bf02860491.
[3] United Nations Conference on Trade and Development.
Market Information in the Commodities Area: Citrus
fruits
[4] Scora, Rainer W. (1975). “On the history and origin of
citrus”. Bulletin of the Torrey Botanical Club 102 (6):
369–375. doi:10.2307/2484763. JSTOR 2484763.
[5] [http://www.urbansacredgarden.com/
pineapple-a-citrus-fruit/ Pineapple: A Citrus Fruit?
To begin with a horticultural perspective, Pineapple
plants are in the Bromeliad family, a variety of short
perennials known for their long pointy leaves of various
colored singular center blooming flowers. The fruit is
created by the fusing together of numerous small berries,
and the fruit won’t ripen much after being picked. Citrus,
however, is in the Rutaceae family, an evergreen leafy
and multi-flowered shrub or tree. A Citrus fruit is a
singular, specialized berry, not a combination of multiple
berries, and will ripen after it is picked from the tree.
[6] Pineapple Isn't Citrus (Not that there’s anything wrong
with that)
Yes, pineapples are fruit, as are oranges, lemons, grape-
fruit, etc. They pleasingly blend tartness with sweetness.
They thrive in warm climates. But citrus plants are mem-
bers of the family Rutaceae, and pineapples are members
of the Bromeliaceae family, which includes Spanish moss
and several common houseplants.
63
[7] University of South Florida: Fruit
Contrary to general belief, the orange tree is not indige-
nous to Florida but was introduced into the state from Va-
lencia by the Spanish colonists.
[8] History of the Citrus and Citrus Tree Growing in America
Many of these wild orange groves were seen by the early
American explorer, William Bartram, according to his
book, Travels, in 1773, while traveling down the Saint
John’s River in Florida. Bartram mistakenly thought these
orange trees were native to Florida; however, they were
established centuries earlier by the Spanish explorers.
[9] Spiegel-Roy, Pinchas; Eliezer E. Goldschmidt (1996).
Biology of Citrus. Cambridge University Press. p. 4.
ISBN 978-0-521-33321-4.
[10] A phylogenetic analysis of 34 chloroplast genomes eluci-
dates the relationships between wild and domestic species
within the genus Citrus
[11] Where Did Citrus Fruits Originate From?
[12] The origin and evolution of select citrus species.
[13] Nicolosi et al. (2000)
[14] “International Citrus Genomics Consortium”. ucr.edu.
[15] “Citron Cultivation, Production and Uses in the Mediter-
ranean Region”. springer.com.
[16] Andrés García Lor (2013). Organización de la diversidad
genética de los cítricos (PDF) (Thesis). p. 79.
[17] “Citrus fruit diagram”. ucla.edu.
[18] “Lith”. TheFreeDictionary.com.
[19] “Flavonoid Composition of Fruit Tissues of Citrus
Species”.
[20] “Citrus”. Retrieved 2015-04-13.
[21] Helgi Öpik; Stephen A. Rolfe; Arthur John Willis; Her-
bert Edward Street (2005). The physiology of flowering
plants. Cambridge University Press. pp. 309–. ISBN
978-0-521-66251-2. Retrieved 31 July 2010.
[22] Pinchas Spiegel-Roy; Eliezer E. Goldschmidt (1996).
Biology of citrus. Cambridge University Press. pp. 101–.
ISBN 978-0-521-33321-4. Retrieved 31 July 2010.
[23] “About the Asian Citrus Psyllid and Huanglongbing”. cal-
iforniacitrusthreat.org.
[24] “Citrus Leafminer – UC Pest Management”.
[25] Mauk, Peggy A.; Tom Shea. “Questions and Answers to
Citrus Management (3rd ed.)" (PDF). University of Cali-
fornia Cooperative Extension. Retrieved 2014-05-24.
[26] “American Indian Health – Health”. Aihd.ku.edu. Re-
trieved 2011-12-17.
[27] Morgan, Laura (March 15, 2011). “What Fruits & Veg-
etables Contain Pectin?". Demand Media. Retrieved
2011-07-22.
64
[28] González CA, Sala N, Rokkas T (2013). “Gastric cancer:
epidemiologic aspects”. Helicobacter 18 (Supplement 1):
34–38. doi:10.1111/hel.12082. PMID 24011243.
[29] “Grapefruit and Medication”. Total Health 27 (2): 39–39.
2005.
[30] Carr, Jackie (April 22, 2010). “Five Ways to Prevent Kid-
ney Stones”. UC San Diego. Retrieved 2010-12-03.
[31] GRIN. “Species list in GRIN for genus Citrus". Taxonomy
for Plants. National Germplasm Resources Laboratory,
Beltsville, Maryland: USDA, ARS, National Genetic Re-
sources Program. Retrieved Jan 6, 2011.
14.9 References
• Andrews, A.C. (1961). “Acclimatization of citrus
fruits in the Mediterranean region”. Agricultural
History 35 (1): 35–46.
• Araújo, De; Freitas, E.; de Queiroz, L. Paganucci;
Machado, M.A. (2003). “What is Citrus? Taxo-
nomic implications from a study of cp-DNA evolu-
tion in the tribe Citreae (Rutaceae subfamily Auran-
tioideae)". Organisms Diversity & Evolution 3 (1):
55–62. doi:10.1078/1439-6092-00058.
• Nicolosi, E.; Deng, Z.N.; Gentile, A.; La Malfa,
S.; Continella, G.; Tribulato, E. (2000). "Citrus
phylogeny and genetic origin of important species
as investigated by molecular markers”. Theoret-
ical and Applied Genetics 100 (8): 1155–1166.
doi:10.1007/s001220051419.
14.10 Further reading
• Calabrese, Francesco (2002): Origin and history.
In: Dugo, Giovanni & Di Giacomo, Angelo (eds.)
(2002): Citrus. Taylor & Francis. ISBN 0-415-
28491-0
• Ellis, R.H.; Hong, T.D. & Roberts, E.H. (1985):
Chapter 64. Rutaceae. In: Handbook of Seed Tech-
nology for Genebanks (Volume II: Compendium of
Specific Germination Information and Test Recom-
mendations). International Board for Plant Genetic
Resources, Rome, Italy. HTML fulltext
• Frison, E.A. & Taher, M.M. (eds.) (1991):
FAO/IBPGR Technical Guidelines for the Safe Move-
ment of Citrus Germplasm. FAO, IOCV, IPGRI.
PDF fulltext
• International Plant Genetic Resources Institute (IP-
GRI) (1999): Descriptors for Citrus (Citrus spp.).
PDF fulltext
• Janick, Jules (2005): Purdue University Tropical
Horticulture Lecture 32: Citrus
CHAPTER 14. CITRUS
• Luro, F.; Laigret, F.; Bové, J.M. & Ollitrault, P.
(1995): RFLP analysis of cytoplasmic and nu-
clear genomes used for citrus taxonomy. In: Man-
darines – développements scientifiques récents, ré-
sumés oraux et posters: 12–13. CIRAD-FLHOR,
San Nicolao, France. HTML abstract
• Molina, A.B.; Roa, V.N.; Bay-Petersen, J.; Carpio,
A.T. & Joven, J.E.A. (eds.) (2000): Citrus, Proceed-
ings of a regional workshop on disease management
of banana and citrus through the use of disease-free
planting materials held in Davao City, Philippines,
14–16 October 1998. INIBAP. PDF fulltext
• Sackman. Douglas Cazaux (2005): Orange Empire:
California and the Fruits of Eden.
• University of California Division of Agricultural
Sciences (UC-DAS) (1967–1989): The Citrus In-
dustry. HTML fulltext of Vol. 1, 2, & Vol. 5, Chap-
ter 5
14.11 External links
• “Citrus”. National Center for Biotechnology Infor-
mation (NCBI).
• ITIS
• Citrus at the Encyclopedia of Life
• Effects of pollination on Citrus plants Pollination of
Citrus by Honey Bees
• Citrus Research and Education Center of IFAS
(largest citrus research center in world)
• Citrus Variety Collection by the University of Cali-
fornia
• Citrus (Mark Rieger, Professor of Horticulture,
University of Georgia)
• Fundecitrus – Fund for Citrus Plant Protection is an
organization of citrus Brazilian producers and pro-
cessors.
• Citrus – taxonomy fruit anatomy at GeoChemBio
• Home Citrus Growers
• Citrus Variety Information Season of Maturity •
Seeds / Fruit Information • Fruit Size • Fruit and
Tree Insight
• “The Citrus Route. China-Middle East-Spain-The
Americas” The history of citrus by Enrique García
Ballesteros
• Porcher Michel H.; et al. (1995). “Multilingual
Multiscript Plant Name Database (M.M.P.N.D) – A
Work in Progress”. School of Agriculture and Food
Systems, Faculty of Land & Food Resources, The
University of Melbourne. Australia.
Chapter 15

Drinking straw

A pink bendy straw in a drink

Eight drinking straws.

byproducts of fermentation that sink to the bottom. The
oldest drinking straw in existence, found in a Sumerian
A drinking straw is a short tube for transferring a tomb dated 3,000 B.C.E., was a gold tube inlaid with the
beverage from its container to the mouth of the drinker. precious blue stone lapis lazuli.[1] Argentines and their
A thin tube of plastic (such as polypropylene and neighbors used a similar metallic device called a bombilla,
polystyrene) or other material, straight or with an angle- that acts as both a straw and sieve for drinking mate tea
adjustable bellows segment, it is used by being held with for hundreds of years.[1]
one end in the mouth and another end in the drink. Mus-
cular action reduces air pressure in the mouth and above In the 1800s, the rye grass straw came into fashion be-
the liquid in the straw, whereupon atmospheric pressure cause it was cheap and soft, but it had an unfortunate ten-
forces the beverage through the straw. dency to turn to mush in liquid.[1] To address these short-
comings, Marvin C. Stone patented the modern drinking
straw, made of paper, in 1888.[2] He came upon the idea
while drinking a mint julep on a hot day in Washington,
15.1 History D.C.; the taste of the rye was mixing with the drink and
giving it a grassy taste, which he found unsatisfactory.[1]
The first known straws were made by the Sumerians, and He wound paper around a pencil to make a thin tube, slid
were used for drinking beer,[1] probably to avoid the solid out the pencil from one end, and applied glue between

65
66
the strips.[1] He later refined it by building a machine that
would coat the outside of the paper with wax to hold it
together, so the glue wouldn't dissolve in bourbon.[1]
Early paper straws had a narrow bore similar to that of the
grass stems then in common use. It was common to use
two of them, to reduce the effort needed to take each sip.
(The cocktail straw, which is sometimes used in pairs,
may be derived from such early straws.) Modern plastic
straws are made with a larger bore, and only one is needed
for ease of drinking.
15.2 Health and environment
One particular advantage of using a straw when drink-
ing is the reduction of tooth decay. Many soft drinks
have acidic properties, and using a straw reduces the liq-
uid contact with the teeth, particularly the anterior teeth,
reducing tooth decay and the risk of cavities.[3][4]
Drinking straws are a form of plastic consumption when
made, and become a landfill item when discarded. Made
from polypropylene, they are strong and can be reused
rather than recycled into other products. Waste straws
in Uganda are collected from beer and soft drink depots,
cleaned, and woven into mats for picnics and prayers or
joined to form bags.[5]
15.3 Types
A depiction of the various widths of drinking straws. Size in mm.
• A basic drinking straw is straight for the full
length.
• A bendable straw or “bendy straw” (known in the
industry as an “articulated straw”) has a concertina-
type hinge near the top for convenience. This varia-
tion was invented by Joseph Friedman in 1937.[1][6]
• Candy straws, such as licorice straws (or lico-
straws), are made from some type of chewy candy.
CHAPTER 15. DRINKING STRAW
• A recent addition to the straw family is the cereal
straw, such as the ones made by Kellogg’s.
• Special "color-changer" straws change color when
cold (or hot) liquid passes through them. At some
restaurants, frozen beverages like slush or frappes
are served with color changing straws. Many of
these are larger in diameter than typical straws to
aid in drinking the thicker beverages.
• A "crazy straw" is hard, transparent or translucent
plastic and has a number of twists and turns at the
top. When liquid is sucked through the straw, it
quickly flows through the winding path, creating a
mildly amusing spectacle, popular with children.[7]
The crazy straw also has some occupational therapy
benefit for autism.[8]
• Extendo-straws come in small plastic wrappings
like miniature straws, but can extend to reach the
bottom of the carton.
• Flavor straws are a form of drinking straw with a
flavoring included, designed to make drinking milk
more pleasant for children. They first marketed in
the United States in 1956 as Flav-R-Straws.[9] In
recent years, newer variations of the original idea
have been resurrected in forms such as Sipahhs, and
Magic Milk Straws that contain hundreds of flavored
pellets encased within a stiff plastic straw.
• A miniature straw is often attached to a drink box.
• Polypropylene is becoming favored over
polystyrene for manufacturing plastic drinking
straws as polystyrene is brittle and tends to crack
easily. Polystyrene is also denser than water,
causing straws to sink when placed into beverages.
Polypropylene straws, by contrast, are much more
durable and do not sink.
• Silicone is a newer material used in drinking straws.
Silicone straws are marketed for their freezability,
invulnerability to cracking or peeling, and insulation
for hot and cold drinks.
• Metal straws, very popular among campers, are
made from stainless steel, aluminum, and even
titanium.
• “Sanitary” straws are individually wrapped to
avoid contamination. Straws were originally mar-
keted as a means for people to reduce the risk of
contracting an illness from improperly washed con-
tainers, glasses, or cups.
• A spoon straw features a cut-away shape at one end
that functions as a miniature spoon. It is intended for
slush drinks and milkshakes. Their original purpose
was to avoid ice clogging up the submerged end of
the straw.[10]
15.5. EXTERNAL LINKS 67

• A wide straw is used for sipping bubble tea. The

larger diameter is necessary to accommodate the
drink’s characteristic tapioca pearls, and can also be
used for stirring. The tip of these straws are some-
times cut at an angle creating a point. This allows
the straw to puncture the plastic cover of the cup.

Nicholson Baker's novel, The Mezzanine (1988), includes

a detailed discussion of various types of drinking straws
experienced by the narrator and their relative merits.

15.4 Notes
[1] “The Amazing History and the Strange Invention of the
Bendy Straw”, Derek Thompson, The Atlantic, November
22, 2011.

[2] US 375962, Stone, Marvin, “Artificial straw”, issued 1888

[3] Saved By A Straw? Sipping Soft Drinks And Other Bev-

erages Reduces Risk Of Decay

[4] “Sipping Soda Through a Straw May Cut Cavities”.

Webmd.com. 2005-06-17. Retrieved 2012-06-13.

[5] “Strong, durable and re-usable bags made from waste

drinking straws in Uganda”. Strawbags. Retrieved 2012-
06-13.

[6] Friedman and the Flexible Straw

[7] Catherine Hollander (October 2014). “A Brief History

of the Straw”. Bon Appetite Magazine. Retrieved 20
September 2015.

[8] Judith Bluestone (2005). The fabric of autism : weaving

the threads into a cogent theory. Sapphire Enterprises. p.
182. Retrieved 20 September 2015.

[9] Milk plant monthly, Volume 45, p. 68 (1956), quote:

“New Flavored Straws For Use in Milk Drinks [...] A new
type of straw with built-in flavor for use with milk drinks
has been introduced by Flav-R Straws, Inc.”

[10] “Drinking Straw Explained”

15.5 External links

• History of beer and bread (and Sumerian straws)

• How plastic drinking straws are made

Chapter 16

Olive

“Olive grove” and “Olive tree” redirect here. For other

uses, see Olive grove (disambiguation) and Olive tree
(disambiguation).
This article is about the tree and the fruit. For other uses,
see Olive (disambiguation). For olive oil, see Olive oil.

The olive i /ˈɒlɪv/ or i /ˈɑːləv/, known by the botani-

cal name Olea europaea, meaning “european olive”, (syn.
Olea sylvestris[1] ) is a species of small tree in the family
Oleaceae, found in much of Africa, the Mediterranean
Basin from Portugal to the Levant, the Arabian Penin-
sula, and southern Asia as far east as China, as well as
the Canary Islands, Mauritius and Réunion. The species
is cultivated in many places and considered naturalized
in Portugal, Spain, Algeria, France (including Corsica),
Greece, Turkey, Cyprus, Malta, Montenegro, Croatia,
Slovenia, Albania, Crimea, Egypt, Israel, Iran, Iraq, Italy,
Argentina, Jordan, Morocco, Palestine, Syria, Saudi Ara-
bia, Tunisia, Lebanon, Java, Norfolk Island, California
and Bermuda.[2][3]
The olive’s fruit, also called the olive, is of major agri- 19th-century illustrations
cultural importance in the Mediterranean region as the
source of olive oil. The tree and its fruit give their
name to the plant family, which also includes species
such as lilacs, jasmine, Forsythia and the true ash trees
(Fraxinus). The word derives from Latin ŏlīva (“olive
fruit”, “olive tree"; “olive oil” is ŏlĕum)[4] which is cog-
nate with the Greek ἐλαία (elaía, “olive fruit”, “olive
tree”) and ἔλαιον (élaion, “olive oil”).[5][6] The oldest at- with correspondingly large trunk diameters. The silvery
tested forms of the latter two words in Greek are respec- green leaves are oblong, measuring 4–10 cm (1.6–3.9 in)
tively the Mycenaean , e-ra-wa, and , e-ra-wo or long and 1–3 cm (0.39–1.18 in) wide. The trunk is typi-
, e-rai-wo, written in the Linear B syllabic script.[7][8] cally gnarled and twisted.
The word “oil” in multiple languages ultimately derives The small white, feathery flowers, with ten-cleft calyx and
from the name of this tree and its fruit. corolla, two stamens and bifid stigma, are borne generally
on the previous year’s wood, in racemes springing from
the axils of the leaves.
16.1 Description The fruit is a small drupe 1–2.5 cm (0.39–0.98 in) long,
thinner-fleshed and smaller in wild plants than in orchard
The olive tree, Olea europaea, is an evergreen tree or cultivars. Olives are harvested in the green to purple
shrub native to the Mediterranean, Asia and Africa. It stage. Canned black olives may contain chemicals (usu-
is short and squat, and rarely exceeds 8–15 m (26–49 ft) ally ferrous sulfate) that artificially turn them black. Olea
in height. The Pisciottana, a unique variety comprising europaea contains a seed commonly referred to in Amer-
40,000 trees found only in the area around Pisciotta in ican English as a pit or a rock, and in British English as a
the Campania region of southern Italy often exceeds this, stone.

68
16.3. HISTORY 69

16.2 Taxonomy The edible olive seems to have coexisted with humans for
about 5000 to 6000 years, going back to the early Bronze
There are six natural subspecies of Olea europaea dis- Age (3150 to 1200 BC). Its origin can be traced to ar-
tributed over a wide range:[9][10] eas along the eastern Mediterranean Coast in what are
now southern Turkey, Syria, Lebanon, Palestine, and Is-
rael based on written tablets, olive pits, and wood frag-
• Olea europaea subsp. europaea (Mediterranean
ments found in ancient tombs.[16] At least one cookbook
Basin)
writer has posited that the most ancient evidence of olive
• Olea europaea subsp. cuspidata (from South Africa cultivation is found in Syria, Israel, and Crete.[17]
throughout East Africa, Arabia to South West The immediate ancestry of the cultivated olive is un-
China) known. It is assumed that Olea europaea may have arisen
• Olea europaea subsp. guanchica (Canaries) from O. chrysophylla in northern tropical Africa and that
it was introduced into the countries of the Mediterranean
• Olea europaea subsp. cerasiformis (Madeira) Basin via Egypt and then Crete or the Levant, Syria,
Tunisia and Asia Minor. Fossil Olea pollen has been
• Olea europaea subsp. maroccana (Morocco) found in Macedonia, Greece, and other places around
• Olea europaea subsp. laperrinei (Algeria, Sudan, the Mediterranean, indicating that this genus is an origi-
Niger) nal element of the Mediterranean flora. Fossilized leaves
of Olea were found in the palaeosols of the volcanic
Greek island of Santorini (Thera) and were dated about
The subspecies maroccana and cerasiformis are respec-
[11] 37,000 BP. Imprints of larvae of olive whitefly Aleu-
tively hexaploid and tetraploid.
rolobus (Aleurodes) olivinus were found on the leaves.
Wild growing forms of the olive are sometimes treated as The same insect is commonly found today on olive leaves,
the species Olea oleaster. showing that the plant-animal co-evolutionary relations
have not changed since that time.[18]

16.2.1 Cultivars As far back as 3000 BC, olives were grown commercially
in Crete; they may have been the source of the wealth of
Main article: List of olive cultivars the Minoan civilization.[19]

There are hundreds of cultivars of the olive tree (Olea eu-

ropaea).[12][13] An olive’s cultivar has a significant impact
on its colour, size, shape, and growth characteristics, as
well as the qualities of olive oil.[12] Olive cultivars may
16.3.2 Outside the Mediterranean
be used primarily for oil, eating, or both. Olives culti-
vated for consumption are generally referred to as table
olives.[14] Olives are not native to the Americas. Spanish colonists
Since many olive cultivars are self-sterile or nearly so, brought the olive to the New World where its culti-
they are generally planted in pairs with a single primary vation prospered in present-day Peru and Chile. The
cultivar and a secondary cultivar selected for its ability first precious seedlings from Spain were planted in Lima
to fertilize the primary one. In recent times, efforts have by Antonio de Rivera in 1560. Olive tree cultiva-
been directed at producing hybrid cultivars with qualities tion quickly spread along the valleys of South Amer-
such as resistance to disease, quick growth and larger or ica’s dry Pacific coast [20]
where the climate was similar to
more consistent crops. the Mediterranean. Spanish missionaries established
the tree in the 18th century in California. It was first
cultivated at Mission San Diego de Alcalá in 1769 or
later around 1795. Orchards were started at other mis-
16.3 History sions but in 1838 an inspection found only two olive or-
chards in California. Oil tree cultivation gradually be-
16.3.1 Prehistory came a highly successful commercial venture from the
1860s onward.[21] In Japan the first successful planting of
It seems certain that the olive tree as we know it to- olive trees happened in 1908 on Shodo Island which be-
day had its origin approximately 6,000 −7,000 years came the cradle of olive cultivation.[22] It is estimated that
ago in the region corresponding to ancient Persia and there are about 865 million olive trees in the world today
Mesopotamia (Boskou 1996). The olive plant later spread (as of 2005), and the vast majority of these are found in
from these countries to nearby territories corresponding Mediterranean countries, although traditionally marginal
to present-day Syria, Lebanon, Israel and the Palestinian areas account for no more than 25% of olive planted area
territories.[15] and 10% of oil production.[23]
70 CHAPTER 16. OLIVE

16.4 Symbolic connotations centuries.[28] It was purely a matter of local pride that the
Athenians claimed that the olive grew first in Athens.[29]
See also: Peace symbols In an archaic Athenian foundation myth, Athena won the
patronship of Attica from Poseidon with the gift of the
olive. Though, according to the 4th-century BC father of
Olive oil has long been considered sacred. The olive botany, Theophrastus, olive trees ordinarily attained an
branch was often a symbol of abundance, glory and age of about 200 years,[30] he mentions that the very olive
peace. The leafy branches of the olive tree were ritu- tree of Athena still grew on the Acropolis; it was still to be
ally offered to deities and powerful figures as emblems seen there in the 2nd century AD;[31] and when Pausanias
of benediction and purification, and they were used to was shown it, c. 170 AD, he reported “Legend also says
crown the victors of friendly games and bloody wars. To- that when the Persians fired Athens the olive was burnt
day, olive oil is still used in many religious ceremonies. down, but on the very day it was burnt it grew again to
Over the years, the olive has been the symbol of peace, the height of two cubits.”[32] Indeed, olive suckers sprout
wisdom, glory, fertility, power and purity. readily from the stump, and the great age of some exist-
ing olive trees shows that it was perfectly possible that the
olive tree of the Acropolis dated to the Bronze Age. The
16.4.1 Ancient Egypt olive was sacred to Athena and appeared on the Athenian
coinage.
Leafy branches of the olive tree were found in
Tutankhamun's tomb. Theophrastus, in On the Nature of Plants, does not give as
systematic and detailed an account of olive husbandry as
he does of the vine, but he makes clear (in 1.16.10) that
16.4.2 Ancient Israel and Hebrew Bible the cultivated olive must be vegetatively propagated; in-
deed, the pits give rise to thorny, wild-type olives, spread
The olive was one of the main elements in ancient Israelite far and wide by birds. Theophrastus reports how the bear-
cuisine. Olive oil was used for not only food and cook- ing olive can be grafted on the wild olive, for which the
ing, but also lighting, sacrificial offerings, ointment, and Greeks had a separate name, kotinos.[33]
anointment for priestly or royal office.[24]
The olive tree is one of the first plants mentioned in the
Hebrew Bible and in the Christian Old Testament, and 16.4.4 Ancient Rome
one of the most significant. It was an olive leaf that a
dove brought back to Noah to demonstrate that the flood According to Pliny the Elder, a vine, a fig tree and an
was over (Book of Genesis, 8:11). The olive is listed olive tree grew in the middle of the Roman Forum;
in Deuteronomy 8:8 as one of the seven species that are the latter was planted to provide shade (the garden plot
noteworthy products of the Land of Israel.[25] was recreated in the 20th century).[34] The Roman poet
Horace mentions it in reference to his own diet, which
he describes as very simple: “As for me, olives, endives,
16.4.3 Ancient Greece and smooth mallows provide sustenance.”[35] Lord Mon-
boddo comments on the olive in 1779 as one of the foods
The ancient Greeks used to smear olive oil on their bodies preferred by the ancients and as one of the most perfect
and hair as a matter of grooming and good health. foods.[36]
Olive oil was used to anoint kings and athletes in ancient Vitruvius describes of the use of charred olive wood in
Greece. It was burnt in the sacred lamps of temples as tying together walls and foundations in his De Architec-
well as being the “eternal flame” of the original Olympic tura:
Games. Victors in these games were crowned with its
leaves. The thickness of the wall should, in my
In Homer’s Odyssey, Odysseus crawls beneath two shoots opinion, be such that armed men meeting on
of olive that grow from a single stock,[26] and in the top of it may pass one another without inter-
Iliad, (XVII.53ff) is a metaphoric description of a lone ference. In the thickness there should be set a
olive tree in the mountains, by a spring; the Greeks ob- very close succession of ties made of charred
served that the olive rarely thrives at a distance from olive wood, binding the two faces of the wall
the sea, which in Greece invariably means up moun- together like pins, to give it lasting endurance.
tain slopes. Greek myth attributed to the primordial For that is a material which neither decay,
culture-hero Aristaeus the understanding of olive hus- nor the weather, nor time can harm, but even
bandry, along with cheese-making and bee-keeping.[27] though buried in the earth or set in the water
Olive was one of the woods used to fashion the most it keeps sound and useful forever. And so not
primitive Greek cult figures, called xoana, referring to only city walls but substructures in general and
their wooden material; they were reverently preserved for all walls that require a thickness like that of a
16.5. OLDEST KNOWN OLIVE TREES
Storing olives on Dere Street; Tacuinum Sanitatis, 14th century,There are dozens of ancient olive trees throughout Israel
city wall, will be long in falling to decay if tied
in this manner.[37]
16.4.5 New Testament
The Mount of Olives east of Jerusalem is mentioned sev- such the 3000 years age estimate can not be considered
eral times in the New Testament. The Allegory of the valid.[44] All seven trees continue to produce olives.
Olive Tree in St. Paul’s Epistle to the Romans (which
reappears in greatly expanded form in the Book of Jacob
in the Book of Mormon) refers to the scattering and gath-
ering of Israel. It compares the Israelites to a tame olive
tree and the Gentiles to a wild olive branch. The olive tree
itself, as well as olive oil and olives, play an important role
[38]
in the Bible.
16.4.6 Islam
The olive tree and olive oil are mentioned seven times in
the Quran,[39] and the olive is praised as a precious fruit.
Most notably, it is mentioned in one of the most famous
verses of the Quran, Ayat an-Nur: “Allah is The Light
of the heavens and the earth; the similitude of His Light
is as a niche wherein is a lamp, the lamp in a glass, the
glass as it were a glittering star-kindled from a Blessed
Tree, an olive that is neither eastern nor western, whose
oil would illuminate, even if no fire touched it, Light upon
Light; Allah guides to His Light whomever He decides,
and Allah strikes similitudes for mankind, and Allah is
Ever-Knowing of everything.” (Quran, 24:35). Olive tree
and olive-oil health benefits have been propounded in
Prophetic medicine. Muhammad is reported to have said:
“Take oil of olive and massage with it – it is a blessed tree”
(Sunan al-Darimi, 69:103).
71
Olives are substitutes for dates (if not available) during
Ramadan fasting, and olive tree leaves are used as incense
in some Muslim Mediterranean countries.
16.5 Oldest known olive trees
Many olive trees in the groves around the Mediterranean
are said to be hundreds of years old, while an age of 2,000
years is claimed for a number of individual trees; in some
cases, this has been scientifically verified.[40]
Levant
The town of Bshaale, Lebanon claims to have the old-
est olive trees in the world (4000 BC for the oldest), but
no scientific study supports these claims. Other trees in
the towns of Amioun appear to be at least 1,500 years
old.[41][42]
and Palestine whose age has earlier been estimated to be
1,600–2,000 years old; however, these estimates could
not be supported by current scientific practices.[43] An-
cient trees include two giant olive trees in Arraba and five
trees in Deir Hanna, both in the Galilee region, which
have been determined to be over 3,000 years old,[43] al-
though there is no available data to support the credibil-
ity of the study that produced these age estimates and as
Several trees in the Garden of Gethsemane (from the He-
brew words “gat shemanim” or olive press) in Jerusalem
are claimed to date back to the purported time of
Jesus.[45] A study conducted by the National Research
Council of Italy in 2012 used carbon dating on older parts
of the trunks of three trees from Gethsemane and came
up with the dates of 1092, 1166 and 1198 AD, while
DNA tests show that the trees were originally planted
from the same parent plant.[46]
Spain and Portugal
An olive tree in Algarve, Portugal, is 2000 years old, ac-
cording to radiocarbon dating.[40]
Italy
Some Italian olive trees are believed to date back to Ro-
man times, although identifying progenitor trees in an-
cient sources is difficult. A tree located in Santu Baltolu
di Carana, in the municipality of Luras in Sardinia, Italy,
is respectfully named in Sardinian as the Ozzastru by the
islanders, and is claimed to be between 3,000 and 4,000
years old according to different studies. There are sev-
eral other trees of about 1,000 years old within the same
garden. The 15th-century trees of Olivo della Linza, at
72 CHAPTER 16. OLIVE

Alliste in the Province of Lecce in Apulia on the Italian
mainland, were noted by Bishop Ludovico de Pennis dur-
ing his pastoral visit to the Diocese of Nardò-Gallipoli in
1452.[47]
Eastern Adriatic
An olive tree in Bar, Montenegro, is claimed to be over
2,000 years old.[48]
An olive tree on the island of Brijuni (Brioni), Istria in
Croatia, has been calculated to be about 1,600 years old.
It still gives fruit (about 30 kg or 66 lb per year), which is
made into top quality olive oil.[49]
1. Green olives. Picked when they have obtained full
size, but before the ripening cycle has begun. Usu-
ally shades of green to yellow.
2. Semi-ripe or turning-colour olives. Picked at the
beginning of the ripening cycle, when the colour has
begun to change from green to multi-colour shades
of red to brown. Only the skin is coloured as the
flesh of the fruit lacks pigmentation at this stage, un-
like that of ripe olives.
3. Black olives or ripe olives. Picked at full maturity
when fully ripe. Found in assorted shades of purple
to brown to black.[53]

Greece
16.6.2 Traditional fermentation and cur-
Pliny the Elder told about a sacred Greek olive tree that
ing
was 1,600 years old. An olive tree in west Athens, named
“Plato’s Olive Tree”, was said to be a remnant of the grove
within which Plato’s Academy was situated, which would
make it approximately 2,400 years old. The tree com-
prised a cavernous trunk from which a few branches were
still sprouting in 1975, when a traffic accident caused a
bus to fall on and uproot it. Since then, the trunk has
been preserved and displayed in the nearby Agricultural
University of Athens. A supposedly older tree, the “Pei-
sistratos Tree”, is located by the banks of the Cephisus
River, in the municipality of Agioi Anargyroi, and is
said to be a remnant of an olive grove that was planted
by Athenian tyrant Peisistratos in the 6th century BC.
Numerous ancient olive trees also exist near Pelion in
Greece.[50] The age of an olive tree in Crete, the Finix
Olive is claimed to be over 2,000 years old; this estimate An olive vat room used for curing.
is based on archaeological evidence around the tree.[51]
The Olive tree of Vouves, also in Crete, has an age esti- Raw or fresh olives are naturally very bitter; to make
mated between 2000 and 4000 years. An olive tree called them palatable, olives must be cured and fermented,
Farga d'Arió in Ulldecona, Catalonia, has been dated thereby removing oleuropein, a bitter phenolic compound
(with laser-perimetry methods) as being 1,701 years old, that can reach levels of 14% of dry matter in young
namely it was planted when Constantine the Great was olives.[54] In addition to oleuropein, other phenolic com-
Roman Emperor.[52] pounds render freshly picked olives unpalatable and must
also be removed or lowered in quantity through curing
and fermentation. Generally speaking, phenolics reach
16.6 Uses their peak in young fruit and are converted as the fruit
matures.[55] (One exception is the throubes olive, which
See also: Olive oil can be eaten fresh.)[56] Once ripening occurs the levels
of phenolics sharply decline through their conversion to
other organic products which renders some cultivars edi-
The olive tree, Olea europaea, has been cultivated for ble immediately.[54]
olive oil, fine wood, olive leaf, and the olive fruit. 90% of
all harvested olives are turned into oil, while about 10% The curing process may take from a few days, with lye, to
are used as table olives.[12] a few months with brine or salt packing.[57] With the ex-
ception of California style and salt cured olives, all meth-
ods of curing involve a major fermentation involving bac-
16.6.1 Table olives teria and yeast that is of equal importance to the final
table olive product.[58] Traditional cures, using the nat-
Table olives are classified by the IOC into 3 groups ural microflora on the fruit to induce fermentation, lead
according to the degree of ripeness achieved before to two important outcomes: the leaching out and break-
harvesting:[53] down of oleuropein and other unpalatable phenolic com-
16.6. USES 73

pounds, and the generation of favorable metabolites from lactic acid bacteria are only present in similar numbers
bacteria and yeast, such as organic acids, probiotics, glyc- to yeast and appear to be outcompeted by the abundant
erol and esters, which affect the sensorial properties of yeasts found on untreated olives. As there is very little
the final table olives.[54] The probiotic qualities of mixed acid produced by the yeast fermentation, lactic, acetic,
bacterial/yeast olive fermentations are only recently being or citric acid is often added to the fermentation stage to
explored.[59][60] Of all the metabolites lactic acid is the stabilize the process.[58]
most important as it acts as a natural preservative lower-Picholine or directly-brined type. (Olives with fermen-
ing the pH of the solution to make the final product more tation). Can be applied to green, semi-ripe or ripe prepa-
stable against the growth of unwanted pathogenic species.
rations. Olives are soaked in lye typically for longer pe-
The result is table olives which will store with or without
riods than Spanish style (e.g. 10–72 hours) until the so-
refrigeration, and thus lactic acid bacteria (LAB) dom-
lution has penetrated three-quarters of the way into the
inated fermentations are generally considered the most fruit. They are then washed and immediately brined and
suitable method of curing olives. Yeast dominated fer-
acid corrected with citric acid to achieve microbial stabil-
mentations produce a different suite of metabolites which ity. Fermentation still occurs carried out by acidogenic
have fewer self-preservation characteristics and therefore
yeast and bacteria, but is more subdued than other meth-
acid corrected, often with citric acid, in the final process-
ods. The brine is changed on a regular basis to help re-
ing stage to achieve microbial stability.[61] move the phenolic compounds and a series of progres-
There are many types of preparations for table olives de- sively stronger concentrations of NaCl are added until the
pending on local tastes and traditions. The most impor- product is fully stabilized and ready to be eaten.[61]
tant commercial examples are: Water-cured type. (Olives with fermentation). Can be
Spanish or Sevillian type (Olives with fermentation). applied to green, semi-ripe or ripe preparations. Olives
Most commonly applied to green olive preparation. are soaked in water or weak brine and this solution is
Around 60% of all the worlds table olives are produced changed on a daily basis for 10–14 days. The oleuropein
with this method.[62] Olives are soaked in lye (dilute in naturally dissolved and leached into the water and re-
NaOH, 2-4%) for 8–10 hours to hydrolyse the oleu- moved during a continual soak-wash cycle. Fermentation
ropein. They are usually considered “treated” when the takes place during the water treatment stage and involves
lye has penetrated two-thirds of the way into the fruit. a mixed yeast/bacteria ecosystem. Sometimes, the olives
They are then washed once or several times in water to are lightly cracked with a hammer or a stone to trigger fer-
remove the caustic solution and transferred to ferment- mentation and speed up the fermentation process. Once
ing vessels full of brine at typical concentrations of 8- debittered the olives are brined to concentrations of 8-
12% NaCl.[63] The brine is changed on a regular basis 12% NaCl, acid corrected and ready to eat.[58]
to help remove the phenolic compounds. Fermentation Salt-cured type. (Olives with minor fermentation). Ap-
is carried out by the natural microbiota present on the plied only to ripe olives and usually produced in Mo-
olives that survive the lye treatment process. Many or- rocco or Turkey and other eastern Mediterranean coun-
ganisms are involved, usually reflecting the local condi- tries. Once picked, the olives are vigorously washed and
tions or “Terroir” of the olives. During a typical fer- packed in alternating layers with salt. The high concen-
mentation gram-negative enterobacteria flourish in small trations of salt draw the moisture out of olives, dehydrat-
numbers at first, but are rapidly outgrown by lactic acid ing and shriveling them until they look somewhat anal-
bacteria species such as Leuconostoc mesenteroides, Lac- ogous to a raisin. Once packed in salt, fermentation is
tobacillus plantarum, Lactobacillus brevis and Pediococ- minimal and only initiated by the most halophilic yeast
cus damnosus. These bacteria produce lactic acid to help species such as Debaryomyces hansenii. Once cured, they
lower the pH of the brine and therefore stabilize the are sold in their natural state without any additives.[61]
product against unwanted pathogenic species. A diver-
sity of yeasts then accumulate in sufficient numbers to California or “artificial ripening” type. (Olives with-
help complete the fermentation alongside the lactic acid out fermentation). Applied to green and semi-ripe olives.
bacteria. Yeast commonly mentioned include the teleo- Olives are placed in lye and soaked. Upon their removal
morphs Pichia anomala, Pichia membranifaciens, De- they are washed in water injected with compressed air.
baryomyces hansenii and Kluyveromyces marxianus.[61] This process is repeated several times until both oxygen
Once fermented, the olives are placed in fresh brine and and lye have soaked through to the pit. The repeated, sat-
acid corrected ready for market. urated exposure to air oxidises the skin and flesh of the
fruit, turning it black in an artificial process that mim-
Sicilian or Greek type. (Olives with fermentation). Ap-
ics natural ripening. Once fully oxidised or “blackened”,
plied to green, semi-ripe and ripe olives. Almost identical they are brined and acid corrected ready for eating.[58]
the Spanish type fermentation process, however the lye
treatment process is skipped and the olives are placed di-
rectly in fermentation vessels full of brine (8-12% NaCl).
The brine is changed on a regular basis to help remove the
phenolic compounds. As the caustic treatment is avoided,
74 CHAPTER 16. OLIVE

16.6.3 Olive wood

Olive wood is very hard and is prized for its durabil-

ity, colour, high combustion temperature and interesting
grain patterns. Because of the commercial importance
of the fruit, and the relatively small size of the tree, olive
wood and its products are relatively expensive. Com-
mon uses of the wood include: kitchen utensils, carved
wooden bowls, cutting boards, fine furniture, and deco-
rative items.
The yellow or light greenish-brown wood is often finely
veined with a darker tint; being very hard and close-
grained, it is valued by woodworkers.
Olive plantation in Andalucía, Spain

16.7 Cultivation
Olives are now cultivated in many regions of the world
with Mediterranean climates, such as South Africa,
Chile, Peru, Australia, and California and in areas with
temperate climates such as New Zealand, under irriga-
tion in the Cuyo region in Argentina which has a desert
climate. They are also grown in the Córdoba Province,
Argentina, which has a temperate climate with rainy
summers and dry winters (Cwa).[65] The climate in Ar-
gentina changes the external characteristics of the plant
but the fruit keeps its original features.[66] The northern-
most olive grove is placed in Anglesey, an island off the
north west coast of Wales, in the United Kingdom:[67] but
Potential distribution of olive tree over the Mediterranean Basin it is too early to say if the growing will be successful, hav-
(Oteros, 2014)[64] ing been planted in 2006.

An example of ripe black olives

Olives at a market in Toulon, France

The earliest evidence for the domestication of olives

comes from the Chalcolithic Period archaeological site of
Teleilat Ghassul in what is today modern Jordan. Farmers
in ancient times believed that olive trees would not grow
well if planted more than a certain distance from the sea;
Theophrastus gives 300 stadia (55.6 km or 34.5 mi) as the
limit. Modern experience does not always confirm this,
and, though showing a preference for the coast, they have
long been grown further inland in some areas with suit-
able climates, particularly in the southwestern Mediter-
ranean (Iberia, northwest Africa) where winters are mild.
16.7.1 Growth and propagation
Soil and climate
Olive trees, Olea europaea, show a marked preference for
calcareous soils, flourishing best on limestone slopes and
crags, and coastal climate conditions. They grow in any
light soil, even on clay if well drained, but in rich soils they
are predisposed to disease and produce poorer oil than in
16.7. CULTIVATION 75

Olive trees on Thassos, Greece

poorer soil. (This was noted by Pliny the Elder.) Olives

like hot weather and sunny positions without any shade
while temperatures below −10 °C (14 °F) may injure even
a mature tree. They tolerate drought well, thanks to their
sturdy and extensive root system. Olive trees can live for
several centuries and can remain productive for as long if
they are pruned correctly and regularly.

Reproduction

There are only a handlful of olive varieties that can be

used to cross-pollinate. Pendolino olive trees are par- Phenological development of Olive flowering, following BBCH
tially self-fertile, but pollenizers are needed for a large standard scale. a-50, b-51, c-54, d-57, (<15% open flowers);
fruit crop. Other compatible olive tree pollenizers include f-65, (>15% open flowers); g-67, (<15% open flowers); h-68
Leccino and Maurino. Pendolino olive trees are used ex- (Oteros et al., 2013)[68]
tensively as pollenizers in large olive tree groves.
Olives are propagated by various methods. The pre- very severe frost destroyed many productive, and aged,
ferred ways are cuttings and layers; the tree roots easily olive trees and ruined many farmers’ livelihoods. How-
in favourable soil and throws up suckers from the stump ever new shoots appeared in the spring and, once the
when cut down. However, yields from trees grown from dead wood was removed, became the basis for new fruit-
suckers or seeds are poor; they must be budded or grafted producing trees. In this way an olive tree can live for cen-
onto other specimens to do well (Lewington and Parker, turies or even millennia.
114). Branches of various thickness cut into lengths of
about 1 m (3.3 ft) planted deeply in manured ground soon
Size, growth rate
vegetate. Shorter pieces are sometimes laid horizontally
in shallow trenches and, when covered with a few cen-
Olives grow very slowly, and over many years the trunk
timetres of soil, rapidly throw up sucker-like shoots. In
can attain a considerable diameter. A. P. de Candolle
Greece, grafting the cultivated tree on the wild tree is a
recorded one exceeding 10 m (33 ft) in girth. The trees
common practice. In Italy, embryonic buds, which form
rarely exceed 15 m (49 ft) in height, and are generally
small swellings on the stems, are carefully excised and
confined to much more limited dimensions by frequent
planted under the soil surface, where they soon form a
pruning.
vigorous shoot.
The olive is also sometimes grown from seed. To facil-
itate germination, the oily pericarp is first softened by Old trees: longevity, yield
slight rotting, or soaked in hot water or in an alkaline so-
lution. The olive tree, Olea europaea, is very hardy: drought-
, disease- and fire-resistant, it can live to a great age.
Its root system is robust and capable of regenerating the
Self-regeneration tree even if the above-ground structure is destroyed. The
older the olive tree, the broader and more gnarled the
In situations where extreme cold has damaged or killed trunk becomes. Many olive trees in the groves around
the olive tree the rootstock can survive and produce new the Mediterranean are said to be hundreds of years old,
shoots which in turn become new trees. In this way olive while an age of 2,000 years is claimed for a number of in-
trees can regenerate themselves. In Tuscany in 1985 a dividual trees; in some cases, this has been scientifically
76 CHAPTER 16. OLIVE

verified.[40] See paragraph dealing with the topic. As an invasive species

The crop from old trees is sometimes enormous, but they
seldom bear well two years in succession, and in many
cases a large harvest occurs every sixth or seventh season.

Pruning

Where the olive is carefully cultivated, as in Languedoc

and Provence, the trees are regularly pruned. The prun-
ing preserves the flower-bearing shoots of the preceding
year, while keeping the tree low enough to allow the easy
gathering of the fruit.

Soil fertilisation
Olives as invasive weeds, Adelaide Hills, Australia

The spaces between the trees are regularly fertilized. Since its first domestication, Olea europaea has been
spreading back to the wild from planted groves. Its origi-
nal wild populations in southern Europe have been largely
Pests, diseases, and weather swamped by feral plants.[71]
In some other parts of the world where it has been in-
There are various pathologies that can affect olives. The troduced, most notably South Australia, the olive has be-
most serious pest is the olive fruit fly (Dacus oleae or Bac- come a major woody weed that displaces native vegeta-
trocera oleae) which lays its eggs in the olive most com- tion. In South Australia, its seeds are spread by the in-
monly just before it becomes ripe in the autumn. The re- troduced red fox and by many bird species, including the
gion surrounding the puncture rots, becomes brown and European starling and the native emu, into woodlands,
takes a bitter taste making the olive unfit for eating or for where they germinate and eventually form a dense canopy
oil. For controlling the pest the practice has been to spray that prevents regeneration of native trees.[72] As the cli-
with insecticides (organophosphates, e.g. dimethoate). mate of South Australia is very dry and bushfire prone,
Classic organic methods have now been applied such as the oil rich feral olive tree substantially increases the fire
trapping, applying the bacterium Bacillus thuringiensis hazard of native sclerophyll woodlands.[73]
and spraying with kaolin. Such methods are obligatory
for organic olives.
A fungus, Cycloconium oleaginum, can infect the trees 16.7.2 Fruit harvest and processing
for several successive seasons, causing great damage to
plantations. A species of bacterium, Pseudomonas savas- Olives are harvested in the autumn and winter. More
tanoi pv. oleae,[69] induces tumour growth in the shoots. specifically in the Northern hemisphere, green olives are
Certain lepidopterous caterpillars feed on the leaves and picked at the end of September to about the middle of
flowers. November. Blond olives are picked from the middle of
October to the end of November, and black olives are col-
A pest which spreads through olive trees is the black scale
lected from the middle of November to the end of Jan-
bug, a small black scale insect that resembles a small uary or early February. In southern Europe, harvesting is
black spot. They attach themselves firmly to olive trees done for several weeks in winter, but the time varies in
and reduce the quality of the fruit; their main predators each country, and with the season and the cultivar.
are wasps. The curculio beetle eats the edges of leaves,
leaving sawtooth damage.[70] Most olives today are harvested by shaking the boughs or
the whole tree. Using olives found lying on the ground
Rabbits eat the bark of olive trees and can do considerable can result in poor quality oil, due to damage. Another
damage, especially to young trees. If the bark is removed method involves standing on a ladder and “milking” the
around the entire circumference of a tree it is likely to olives into a sack tied around the harvester’s waist. This
die. Voles and mice also do damage by eating the roots method produces high quality oil.[75] A third method uses
of olives. a device called an oli-net that wraps around the tree trunk
At the northern edge of their cultivation zone, for instance and opens to form an umbrella-like catcher from which
in Southern France and north-central Italy, olive trees workers collect the fruit. Another method uses an electric
suffer occasionally from frost. Gales and long-continued tool, 'the oliviera', that has large tongs that spin around
rains during the gathering season also cause damage. quickly, removing fruit from the tree. Olives harvested
16.8. GLOBAL PRODUCTION
Forecasting olive crop production based on aerobiological
method (Oteros et al., 2014) [74]
Ripening Black Olives.
by this method are used for oil.
Table olive varieties are more difficult to harvest, as
workers must take care not to damage the fruit; bas-
kets that hang around the worker’s neck are used. In
some places in Italy, Croatia, and Greece, olives are har-
vested by hand because the terrain is too mountainous
for machines. As a result, the fruit is not bruised, which
leads to a superior finished product. The method also in-
volves sawing off branches, which is healthy for future
production.[55]
The amount of oil contained in the fruit differs greatly
by cultivar; the pericarp is usually 60–70% oil. Typi-
cal yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per
year.[51]
77
16.8 Global production
Olives are one of the most extensively cultivated fruit
crops in the world.[76] In 2011 there were about 9.6 mil-
lion hectares planted with olive trees, which is more than
twice the amount of land devoted to apples, bananas or
mangoes. Only coconut trees and oil palms command
more space.[77] Cultivation area tripled from 2,600,000 to
7,950,000 hectares (6,400,000 to 19,600,000 acres) be-
tween 1960 and 1998 and reached a 10 million ha peak in
2008. The ten largest producing countries, according to
the Food and Agriculture Organization, are all located in
the Mediterranean region and produce 95% of the world’s
olives.
16.9 Nutrition
Olive tree parts, and olive oil, have a number of common
phenolic compounds that might possess positive health
effect to the human body, as well as a good source of
vitamin E. The processing of olives (fruit) especially af-
fects their phenolic content, but other parts of the plant
also contain phenolics, such as leaves and bark.
The addition of iron salts such as Iron(II) gluconate, as
commonly in canned olives, drastically reduces pheno-
lic content, especially hydroxytyrosol. Total polyphe-
nol contents, as measured by the Folin method, are 117
mg/100 g in black olives and 161 mg/100 g in green
olives, as compared to 55 and 21 mg/100 g for extra vir-
gin and virgin olive oil respectively.[79] Olive fruit con-
tain several types of polyphenols, mainly tyrosols, phe-
nolic acids, flavonols and flavones, and for black olives,
anthocyanins. During the crushing, kneading and ex-
traction of olive fruit to obtain olive oil, the glycosidic
oleuropein, demethyloleuropein and ligstroside are hy-
drolyzed by endogenous Beta-glucosidases, to form alde-
hydic aglycones. The aglycones become soluble in the oil
phase, whereas the glycosides remain in the water phase;
fresh cloudy olive oil has the added benefit of containing
these water phase phenolics. Lignans are also found in
olive fruit and oils.
Among the phenolics are:[79]
78 CHAPTER 16. OLIVE

• tyrosols (most abundant) 16.9.1 Allergenic potential

• oleuropein 72 mg/100g (black) and 56 Olive trees are extremely allergenic, with an OPALS al-
mg/100g (green) lergy scale rating of 10 out of 10.[81] Olea europaea is pri-
• free hydroxytyrosol (3,4-DHPEA)82 marily wind-pollinated,[82] and their light, buoyant pollen
mg/100g (black) and 59 mg/100g (green) is a strong trigger for asthma.[81] One popular variety,
“Swan Hill”, is widely sold as an “allergy-free” olive tree;
• demethyloleuropein 23 mg/100g (black) and
however, this variety does bloom and produce allergenic
13 mg/100g (green)
pollen.[81]
• oleoside (young fruit)
• Hydroxytyrosol-elenolate
• Hydroxytyrosol-1-glucoside 16.10 Gallery
• Hydroxytyrosol-4-glucoside
• oleoside-methylester • Olive in Paiania, Greece.

• 3,4-DHPEA-EDA in fruit but more in olive • Centuries old olive tree, Portugal
oils.
• Olive tree leaves
• Coumaric acids, all 3 types o, m, and p.
• Olive tree in Jerusalem
• anthocyanins -fruit only

• 3-O-rutinoside • Olive tree trunk

• cyanidin 3-O-glucoside • Olive flowers

• flavonols—fruit only • Olivo della Linza. 15th century
• Quercetin 3-O-rutinoside
• A young olive plant, germinated from a seed
• Quercetin 3-O-rhamnoside
• Cailletier cultivar, with an olive harvest net on the
• Flavones ground, Contes, France
• Luteolin 7-O-glucoside - major
• Olive tree, Sithonia, Greece
• Luteolin
• luteolin 6-C-glucoside • Olive fruits, Sardinia

• apigenin 7-O-glucoside • Olive tree, Nepal

• apigenin 7-O-rutinoside
• Olive trees on Shōdo Island, Japan
• methyl acetal of the aglycone of ligstroside
• Olive trees in the famous Turkish oil region of
• ß-hydroxytyrosol ester of methyl malate Edremit District
• Verbascoside[80]

• sinapic acid 16.11 See also

• syringic acid
• Battle of the Olive Grove of Koundouros
• protocatechuic acid
• Candida tropicalis
• 4-hydroxybenzoic acid
• Moria (tree)
• p-hydroxyphenylpropanoic acid
• Oil-tree
• 4-hydroxyphenylacetic acid

• 3-methoxy-4-hydroxyphenylacetic acid • Phytochemical

• ferulic acid • Polyphenol antioxidant

• caffeic acid • Zeitoun (disambiguation)

16.12. REFERENCES
16.12 References
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[2] “Kew World Checklist of Selected Plant Families, Olea
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[3] "Olea europaea (map)". Biota of North America Pro-
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[4] oliva, oleum. Charlton T. Lewis and Charles Short. A
Latin Dictionary on Perseus Project.
[5] ἐλαία, ἔλαιον. Liddell, Henry George; Scott, Robert; A
Greek–English Lexicon at the Perseus Project.
[6] In particular from a dialect that preserved digamma into
historical times; thus *ἐλαίϝα (OLD s.v. oliva, Ernout &
Meillet s.v. oleum).
[7] “Mycenaean (Linear b) – English Glossary” (PDF). www.
explorecrete.com.
[8] “The Linear B word e-ra-wa”. “The Linear B word e-ra-
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“e-ra3-wo”. Raymoure, K.A. “e-ra-wo”. Minoan Linear
A & Mycenaean Linear B. Deaditerranean.
[9] Green PS (2002). “A revision of Olea L. (Oleaceae)".
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[10] Besnard G, Rubio de Casas R, Christin PA, Vargas P
(2009). “Phylogenetics of Olea (Oleaceae) based on plas-
tid and nuclear ribosomal DNA sequences: Tertiary cli-
matic shifts and lineage differentiation times”. Annals
of Botany 104 (1): 143–60. doi:10.1093/aob/mcp105.
PMC 2706730. PMID 19465750.
[11] Besnard G, Garcia-Verdugo C, Rubio de Casas R, Treier
UA, Galland N, Vargas P (2007). “Polyploidy in the
Olive Complex (Olea europaea): Evidence from Flow Cy-
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2701839. PMID 18024415.
[12] World Olive Encyclopedia, International Olive Council,
1996, ISBN 8401618819
[13] Fabrizia Lanza (15 March 2012), Olive: A Global History,
Reaktion Books, pp. 106–110, ISBN 978-1-86189-972-9
[14] A. Garrido Fernandez; M.J. Fernandez-Diez; M.R.
Adams (31 July 1997), Table Olives: Production and Pro-
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[15] Di Giovacchino, Luciano (2013). “3”. Handbook of Olive
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[16] Vossen, Paul (2007). “Olive Oil: History, Production, and
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[17] Lanza, Fabrizia (2011). Olive: a global history. London:
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[18] Friedrich W.L. (1978) Fossil plants from Weichselian in-
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[19] Gooch, Ellen (2005). “10+1 Things you may not know
about olive oil”. Epikouria Magazine (Fall/Spring). Re-
trieved December 5, 2014.
[20] Alfred W. Crosby (2003). The Columbian Exchange: Bi-
ological and Cultural Consequencies of 1492. Santa Bar-
bara, CA: Praeger. p. 73. ISBN 978-0-27598-092-4.
[21] Nancy Carol Carter (2008). “San Diego Olives: Origins
of a California Industry”. The Journal of San Diego His-
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[22] “Shodoshima Town”. shodoshima.lg.jp.
[23] “Olive Growing and Nursery Production”. International
Olive Council. Retrieved December 5, 2014.
[24] Macdonald, Nathan (2008). What Did the Ancient Is-
raelites Eat?. pp. 23–24.
[25] Cooper, John (1993). Eat and Be Satisfied: A Social His-
tory of Jewish Food. New Jersey: Jason Aronson Inc. pp.
4–9. ISBN 0-87668-316-2.. See also both the Hebrew
and English text in: Deut 8:8
[26] Homer, Odyssey, book 5”.
[27] “He learned from the Nymphai how to curdle milk, to
make bee-hives, and to cultivate olive-trees, and was the
first to instruct men in these matters.” (Diodorus Siculus,
4. 81. 1).
[28] Toward the end of the 2nd century AD, the traveler
Pausanias saw many such archaic cult figures.
[29] “Indeed it is said that at that [ancient] time there were no
olives anywhere save at Athens.” (Herodotus, 5. 82. 1 ).
[30] Theophrastus, On the Causes of Plants,, 4.13.5., noted
by Signe Isager and Jens Erik Skydsgaard, Ancient Greek
Agriculture, An introduction, 1992, p. 38.
[31] "...which is still shown in the Pandroseion" (pseudo-
Apollodorus, Bibliotheke, 3.14.1).
[32] Pausanias, Description of Greece 1. 27. 1.
[33] Isager and Skydsgaard 1992, p. 35.
[34] “Ficus Ruminalis”. uchicago.edu.
[35] “Me pascunt olivae, me cichorea levesque malvae.” Ho-
race, Odes 1.31.15, c. 30 BC
[36] Letter from Lord Monboddo to John Hope, 29 April 1779;
reprinted by William Knight 1900 ISBN 1-85506-207-0
[37] Vitruvius Pollio, The Ten Books on Architecture Harvard
University Press, (1914) Book1, Ch.V, Sec.3, p.22
[38] Balfour, John Hutton (1885) “Plants of the Bible”.
[39] Viktoria Hassouna (2010). Virgin Olive Oil. p. 23.
80
[40] ''Ecosfera'', Público, May 13, 2010. Ecos-
fera.publico.clix.pt (2010-05-13). Retrieved on
2011-12-07 Archived May 31, 2010, at the Wayback
Machine.
[41] Al-BAB. “Ancient Olive Tree”.
[42] Drinkwater, Carol (2006). The Olive Route. Weidenfeld
& Nicholson. ISBN 0-297-84789-9.
[43] M. Kislew, Y. Tabak & O. Simhoni, Identifying the Names
of Fruits in Ancient Rabbinic Literature, Leshonenu (He-
brew), vol. 69, p. 279
[44] Dr Shlomo Lee Abrahmov interviews with Prof.
Mordechai Kislev (Kislew) 2010, Prof. Shimon Lavi
2012 and Dr. Jennifer Alice Moody, Crete 2012
[45] Lewington, A., & Parker, E. (1999) Ancient Trees., pp
110–113, London: Collins & Brown Ltd. ISBN 1-85585-
704-9
[46] Reuters (October 20, 2012). “Jerusalem olive trees among
oldest in world”. Haaretz.
[47] Diocese of Nardò–Gallipoli. GCatholic.org
[48] Municipality Bar, “Kod Starog Bara u Tombi (Mirovica)
nalazi se maslina stara više od 2,000 godina"- Near the
Old Bar in Tombi, there is an olive tree which is 2,000
years old. Bar.me. Retrieved on 2011-12-07.
[49] “Stara maslina (Old Olive Tree)". Brijuni National Park.
Archived from the original on 2011-07-21. Retrieved
2007-03-10.
[50] Koutoudis, Dennis. “The Pelion Estates”. Retrieved
2012-11-10.
[51] Oliver Rackham; Jennifer Alice Moody (1996). The
making of the Cretan landscape. Manchester University
Press. ISBN 978-0-7190-3647-7. Retrieved 7 December
2011. cited in F. R. Riley (2002). “Olive Oil Production
on Bronze Age Crete: Nutritional properties, Process-
ing methods, and Storage life of Minoan olive oil”. Ox-
ford Journal of Archaeology 21: 63. doi:10.1111/1468-
0092.00149.
[52] ARA, June 18, 2015. ARA-diari (2015-06-18). Re-
trieved on 2015-06-20.
[53] “About Olives”. International Olive Council. Retrieved
December 5, 2014.
[54] Omar, Syed Haris. “Oleuropein in olive and its pharma-
cological effects.” Scientia pharmaceutica 78.2 (2010).
[55] “Unusual Olives”, Epikouria Magazine, Spring/Summer
2006
[56] “Eat Like a Man”. Esquire. Retrieved 22 September
2011.
[57] Yada, Sylvia; Harris, Linda. “Olives: Safe Methods for
Home Pickling” (PDF). University of California, Division
of Agricultural and Natural Resources. Retrieved Decem-
ber 6, 2014.
CHAPTER 16. OLIVE
[58] Kailis, Stanley G., and David John Harris. Producing ta-
ble olives. Landlinks Press, 2007.
[59] Bautista-Gallego, J., et al. “Screening of lactic acid bac-
teria isolated from fermented table olives with probiotic
potential.” Food Research International 50.1 (2013): 135-
142.
[60] Silva, T., et al. “Characterization of yeasts from Por-
tuguese brined olives, with a focus on their potentially
probiotic behavior.” LWT-Food Science and Technology
44.6 (2011): 1349-1354.
[61] Fernández, A. Garrido, M. J. Fernandez-Diez, and Mar-
tin R. Adams. Table olives: production and processing.
Springer, 1997.
[62] Botta, Cristian, and Luca Cocolin. “Microbial dynam-
ics and biodiversity in table olive fermentation: culture-
dependent and-independent approaches.” Frontiers in mi-
crobiology 3 (2012).
[63] University of Catania PhD in Food Science and Technol-
ogy, Food Microbiology: “Isolation and characterization
of yeasts isolated from naturally fermented olives with
brine bioprotective function” Laboratory of Food Micro-
biology, DISPA, Agrarian Faculty.
[64] Oteros Jose (2014) Modelización del ciclo fenológico re-
productor del olivo (Tesis Doctoral). Universidad de Cór-
doba, Córdoba, España Link
[65] Enciclopedia Universal Europeo Americana. Volume 15.
Madrid. 1981. Espasa-Calpe S.A. ISBN 84-239-4500-6
(Complete Encyclopedia) and ISBN 84-239-4515-4 (Vol-
ume 15 )
[66] Discriminación de variedades de olivo a través del uso
de caracteres morfológigos y de marcadores moleculares.
2001. Cavagnaro P., J. Juárez, M Bauza & R.W. Masuelli.
AGRISCIENTA. Volume 18:27–35
[67] “First Welsh olive grove planted on Anglesey”. Wales On-
line. Retrieved 2011-12-11.
[68] Oteros, J., García-Mozo, H., Vázquez, L., Mestre, A.,
Domínguez-Vilches, E., Galán, C. (2013). Modelling
olive phenological response to weather and topography.
Agriculture Ecosystems & Environment, 179: 62-68.
Link
[69] Janse, J. D. (1982). “Pseudomonas syringae subsp. savas-
tanoi (ex Smith) subsp. nov., nom. rev., the bacterium
causing excrescences on Oleaceae and Nerium olean-
der L”. Int. J. Syst. Bacteriol. 32 (2): 166–169.
doi:10.1099/00207713-32-2-166.
[70] Burr, M. 1999. Australian Olives. A guide for growers
and producers of virgin oils, 4th edition ISBN 0-9577583-
0-8.
[71] Lumaret, Roselyne; Ouazzani, Noureddine (2001). “An-
cient wild olives in Mediterranean forests”. Nature 413
(6857): 700. doi:10.1038/35099680. PMID 11607022.
[72] Spennemann, D. H. R.; Allen, L. R. (2000). “Feral olives
(Olea europaea) as future woody weeds in Australia: a
review”. Australian Journal of Experimental Agriculture
40 (6): 889–901. doi:10.1071/EA98141.
16.13. EXTERNAL LINKS 81

[73] Olives as Weeds Animal and Plant Control Commission

of South Australia Archived February 5, 2013, at the
Wayback Machine.

[74] Oteros, J., Orlandi, F., García-Mozo, H., Aguilera, F.,

Dhiab, A. B., Bonofiglio, T., ... & Galán, C. (2014).
Better prediction of Mediterranean olive production using
pollen-based models. Agronomy for sustainable develop-
ment, 34(3), 685-694

[75] “Methods for harvesting olive fruit”. olivemuseum.com.

Retrieved 2 April 2014.

[76] “FAO, 2004”. Apps3.fao.org. Retrieved 2009-05-18.

[77] Faostat.fao.org (2012-02-23). Retrieved on 2012-07-08

[78] FAOSTAT

[79] “Showing Report on Oils". Phenol-Explorer. Retrieved

December 5, 2014.

[80] Cardinali, A; Pati, S; Minervini, F; D'Antuono, I; Lin-

salata, V; Lattanzio, V (2012). “Verbascoside, isover-
bascoside, and their derivatives recovered from olive mill
wastewater as possible food antioxidants”. J Agric Food
Chem. 60 (7): 1822–1829. doi:10.1021/jf204001p.
PMID 22268549.

[81] Ogren, Thomas (2015). The Allergy-Fighting Garden.

Berkeley, CA: Ten Speed Press. p. 159. ISBN 978-1-
60774-491-7.

[82] Polito, V. “Pollination and Fruit Set” (PDF). Retrieved 12

May 2015.

16.13 External links

• Blue planet biomes: Olive trees — Olea europaea
— cultivation history + horticulture.
• Agricultural Research Service (ARS); Germplasm
Resources Information Network (GRIN): Olea eu-
ropaea — species treatment, native range, + links.

• USDA Plants Profile for Olea europaea ssp. eu-

ropaea (European olive)

• USDA Plants Profile for Olea europaea ssp. cuspi-

data (African olive)

• Olive trees (Olea europaea) — U.C. Photo gallery

• Olives at DMOZ
• "Olive". Encyclopedia Americana. 1920.

• Olea europaea ssp. europaea (Olive Scientific Infor-

mation)

• Reproduction of the olive tree

Chapter 17

Swizzle stick

Three common coffee swizzle sticks

A swizzle stick is a small stick used to hold fruit garnishes

or stir drinks. The original swizzle sticks were created
in the 18th century at a rum plantation in the West In-
dies. They were used to stir up Bermudian cocktails
called Rum Swizzles and were made from the branch of
a plant. In the late 19th and early 20th centuries, stir
sticks made of glass were created to shake out the bubbles
from champagne, whose carbonation caused indigestion
for some drinkers.

17.1 See also

• Quararibea turbinata

17.2 External links

• “Swizzle stick to detect drugs”. BBC News. August
7, 2001. Retrieved 2008-07-11.

82
Chapter 18

Twist (cocktail garnish)

Orange twists

Cocktails featuring a twist include Horse’s Neck.

18.1 References
[1] “drink dress- ups:a brief guide to garnishing cocktails”.
Digs Magazine.
Gin martini with a twist [2] “Lemon Garnish”. Cocktails of the World.

[3] Anoothi Vishal (2005-08-29). “How to garnish a cock-

A twist is a piece of citrus zest used as a cocktail garnish, tail”. Rediff News.
generally for decoration and to add flavor when added to
a mixed drink.
There are a variety of ways of making and using twists.
Twists are typically cut from a whole fresh fruit with a
small kitchen knife immediately prior to serving,[1] al-
though a peeler, citrus zesters, or other utensil may be
used. A curled shape may come from cutting the wedge
into a spiral, winding it around a straw or other object, or
as a byproduct of the cutting.
The name may refer to the shape of the garnish, which
is typically curled or twisted longitudinally, or else to the
act of twisting the garnish to release fruit oils that infuse
the drink.[1] Other techniques include running the twist
along the rim of the glass, and “flaming” the twist.[2]
They are generally about 2 inches long (although length
varies), and thin.[3]

83
Chapter 19

Maraschino cherry

This article is about the fruit. For the film by Radley it, in which Marasca cherries were crushed and preserved
Metzger, see Maraschino Cherry (1978 film). after being pickled. Whole cherries preserved in this
In the United States, a maraschino cherry liqueur were known as “maraschino cherries.”[3] These
had been a local means of preserving the fruit in Dalma-
tia.
In the 19th century, these became popular in the rest of
Europe, but the supply in Dalmatia was too small for the
whole continent, so they came to be seen as a delicacy for
royalty and the wealthy.
Because of the relative scarcity of the Marasca, other
cherries came to be preserved in various ways and sold
as “maraschino.”

19.2 United States

A Maraschino cherry

(/mærəˈskiːnoʊ/ marr-ə-SKEE-noh or /mærəˈʃiːnoʊ/
marr-ə-SHEE-noh) is a preserved, sweetened cherry,
typically made from light-colored sweet cherries such
as the Royal Ann, Rainier, or Gold varieties. In their
modern form, the cherries are first preserved in a brine
solution usually containing sulfur dioxide and calcium
chloride to bleach the fruit, then soaked in a suspension
of food coloring (common red food dye, FD&C Red
40), sugar syrup, and other components.[1]
Maraschino cherries are an ingredient in many cocktails,
giving them the nickname “cocktail cherries.” As a gar-
nish, they often are used to decorate frozen yogurt, baked
ham, cakes, pastry, parfaits, milkshakes, ice cream sun-
daes, and ice cream sodas. They are an integral part of
an American pineapple upside-down cake. They are fre-
quently included in canned fruit cocktail.[2] They are also
used as an accompaniment to sweet paan, and sometimes,
along with some of the maraschino “juice,” put into a
glass of Coca-Cola to make an old-fashioned or home-
made “Cherry Coke.”
19.1 Europe
The name maraschino originates from the Marasca cherry According to Bob Cain, Cliff Samuels, and Hoya Yang,
of Croatian origin and the maraschino liqueur made from who worked with Wiegand at OSU, Prohibition had noth-
The cherries were first introduced in the United States in
the late 19th century, where they were served in fine bars
and restaurants. Because they were scarce and expensive,
by the turn of the century American producers were ex-
perimenting with other processes for preserving cherries,
with flavors such as almond extract and substitute fruit
like Queen Anne cherries. Among these, alcohol was al-
ready becoming less common.
In response, the USDA in 1912 defined “maraschino
cherries” as “Marasca cherries preserved in maraschino”
under the authority of the Food and Drugs Act of 1906.
The artificially-colored and sweetened Royal Anne va-
riety were required to be called “Imitation Maraschino
Cherries” instead.[4] Food Inspection Decision 141, de-
fined Marasca cherries and maraschino themselves.[5] It
was signed on Feb. 17, 1912.[6]
During Prohibition in the United States as of 1920,
the decreasingly popular alcoholic variety was illegal as
well. Ernest H. Wiegand, a professor of horticulture at
Oregon State University, developed the modern method
of manufacturing maraschino cherries using a brine so-
lution rather than alcohol.[1][7] Accordingly, most mod-
ern maraschino cherries have only a historical connection
with maraschino liqueur.

84
19.4. REFERENCES 85

ing to do with Wiegand’s research: his intention was to [4] U.S. FDA (1980-01-10). “Sec. 550.550 Maraschino
develop a better brining process for cherries that would Cherries”. CPG 7110.11. Retrieved 2006-05-16.
not soften them. When Wiegand began his research,
[5] USDA (July 1812). “Food Inspection Decision 141. The
there were several ways to preserve maraschino cherries Labeling of Maraschino and Maraschino Cherries”. Cali-
without alcohol, long before Prohibition went into effect. fornia State Board of Health Monthly Bulletin (State Board
Wiegand took a process that people had their own recipes of Health) 8 (1): 11–12.
for—"and who knows what they were putting in there”
(frequently not alcohol)—and turned it into a science, [6] Wiley, Harvey W. (1976). “Chapter III: Rules and Reg-
something replicable.[8] ulations”. The History of a Crime Against the Food Law.
Ayer. Retrieved 2007-07-04.
When Wiegand began his research, sodium metabisulfite
was being used to preserve maraschino cherries. Some [7] Verzemnieks, Inara. “Maraschino cherry”. The Oregon
accounts indicate that this preservation method was being Encyclopedia.
used long before Prohibition. Some manufacturers used [8] Verzemnieks, Inara (2006-02-12). “The fruit that made
maraschino or imitation liqueurs to flavor the cherries, Oregon famous”. The Oregonian. Archived from the
but newspaper stories from the early part of the century original on 2007-09-30. Retrieved 2007-07-04.
suggest that many manufacturers stopped using alcohol
and artificial dyes before Prohibition. [9] Pavia, Donald L. (2005). Introduction to Organic Labora-
tory Techniques: A Small Scale Approach (2nd ed.).
After Prohibition was repealed lobbying by the non-
alcoholic preserved cherry industry encouraged the Food [10] “U.S. Sets Up Limits for Processors of Maraschino Cher-
and Drug Administration to revise federal policy toward ries”. New York Times. April 2, 1975. Retrieved 2015-
canned cherries. It held a hearing in April 1939 to estab- 02-20. There are limits beyond which the processors of
maraschino cherries may not go, the United States Food
lish a new standard of identity. Since 1940, “maraschino
and Drug Administration has decided. ...
cherries” have been defined as “cherries which have been
dyed red, impregnated with sugar, and packed in a sugar [11] “The Mystery of the Red Bees of Red Hook”. New York
syrup flavored with oil of bitter almonds or a similar Times. November 29, 2010. Retrieved 2015-02-20. ...
flavor.”[4] Red Dye No. 40, the same dye used in the maraschino
cherry juice.
FD&C Red Number 1 and 4, and FD&C Yellow Number
1 through 4 were removed from the approved list in 1960.
The ban on Red Number 4 was lifted in 1965 to allow
the coloring of maraschino cherries, which by then were
considered mainly decorative and not a foodstuff.[9]
In 1975, William F. Randolph of the FDA ruled that if
an “artificial bitter almond flavor or any synthetic flavor is
used, the product must be labeled artificial or artificially
flavored.”[10]
Maraschino cherries currently use FD&C Red 40 as a
colorant.[11]

19.3 See also

• A similar process produces Glacé fruit

• Amarena cherries

19.4 References
[1] “Who Made That Maraschino Cherry?". New York Times
Magazine. September 19, 2014. Retrieved 2015-02-20.
In 1925, Wiegand discovered that adding calcium salts to
the preserving brine firmed up the fruit.

[2] USDA's Grading Manual for Canned Fruit Cocktail

[3] Blech, Zushe Yosef (2009). Kosher Food Production.

John Wiley and Sons. p. 266. ISBN 0-8138-2093-6.
Chapter 20

Mojito

This article is about the beverage. For the condiment,

see Mojo (sauce). For the unincorporated area in the U.
S., see Mojito, New Jersey.

Mojito (/moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional

Cuban highball.
Traditionally, a mojito is a cocktail that consists of five
ingredients: white rum, sugar (traditionally sugar cane
juice), lime juice, sparkling water, and mint.[1][2] The
original Cuban recipe uses spearmint or yerba buena, a
mint variety very popular on the island. Its combina-
tion of sweetness, refreshing citrus, and mint flavors is
intended to complement the potent kick of the rum, and
has made this clear highball a popular summer drink.[3][4]
The cocktail has a relatively low alcohol content (about 10
percent alcohol by volume).
When preparing a mojito, lime juice is added to sugar
(or syrup) and mint leaves. The mixture is then gently
mashed with a muddler. The mint leaves should only
be bruised to release the essential oils and should not be
shredded.[5] Then rum is added and the mixture is briefly
stirred to dissolve the sugar and to lift the mint leaves
up from the bottom for better presentation. Finally, the
drink is topped with crushed ice and sparkling soda wa-
ter. Mint leaves and lime wedges are used to garnish the
glass.[6]
Mojito
The mojito is one of the most famous rum-based high-
balls. There are several versions of the mojito.[7]

were aguardiente de caña (a crude form of rum, translates

20.1 History
Havana, Cuba, is the birthplace of the Mojito, although
the exact origin of this classic cocktail is the subject of
debate. One story traces the Mojito to a similar 16th cen-
tury drink known as “El Draque”, after Francis Drake.[4]
In 1586, after his successful raid at Cartagena de In-
dias Drake’s ships sailed towards Havana but there was
an epidemic of dysentery and scurvy on board. It was
known that the local South American Indians had reme-
dies for various tropical illnesses; so a small boarding
party went ashore on Cuba and came back with ingredi-
ents for a medicine which was effective. The ingredients
as fire water from sugar cane) added with local tropical
ingredients; lime, sugarcane juice and mint.[8] Drinking
lime juice in itself would have been a great help in staving
off scurvy and dysentery.[9] Tafia/Rum was used as soon
as it became widely available to the British (ca. 1650).
Mint, lime and sugar were also helpful in hiding the harsh
taste of this spirit. While this drink was not called a Mo-
jito at this time, it was still the original combination of
these ingredients.[4]
Some historians contend that African slaves who worked
in the Cuban sugar cane fields during the 19th century
were instrumental in the cocktail’s origin.[10] Guarapo,
the sugar cane juice often used in Mojitos,[4] was a pop-

86
20.2. VARIATIONS
Video demonstration of mojito preparation.
ular drink amongst the slaves who helped coin the name
of the sweet nectar.[10] It never originally contained lime
juice.[11][12]
There are several theories behind the origin of the name
Mojito; one such theory holds that name relates to mojo,
a Cuban seasoning made from lime and used to flavour
dishes.[4][13] Another theory is that the name Mojito is
simply a derivative of mojadito (Spanish for “a little wet”)
or simply the diminutive of mojado (“wet”). Due to the
vast influence of immigration from the Canary Islands,
the term probably came from the mojo creole marinades
adapted in Cuba using citrus vs traditional Isleno types.
The Mojito has routinely been presented as a favorite
drink of author Ernest Hemingway.[14] It has also often
been said that Ernest Hemingway made the bar called
La Bodeguita del Medio famous as he became one of
its regulars and wrote “My mojito in La Bodeguita, My
daiquiri in El Floridita.” This expression in English can
be read on the wall of the bar today, handwritten and
signed in his name,[15] although Hemingway biographers
have expressed doubts about such patronage and about
the author’s taste for mojitos.[16] La Bodeguita del Medio
is more known for their food rather than drink.[17][18]
A report created in 2014 states that the Mojito is now the
most popular cocktail in Britain. [19]
20.2 Variations
• Many hotels in Havana also add Angostura bitters to
cut the sweetness of the Mojito; while icing sugar is
often muddled with the mint leaves rather than cane
sugar, and many establishments simply use sugar
syrup to control sweetness.[20] Many bars today in
Havana use lemon juice rather than fresh lime.
• Fruit-flavoured rums, such as mango, strawberry, ly-
chee or mandarin, are often substituted.
87
Virgin Mojito
• A Mexican Mojito uses the Mexican native tequila
instead of rum as a primary alcohol, and simple
syrup instead of sugar for a sweetener. To simplify
production, some restaurants will add mint leaves
and peppermint extract to premade margaritas for
Mexican Mojitos.
• A “Dirty Mojito” uses spiced rum, brown sugar
syrup, key limes, crushed mint and soda.
• A Mojito without alcohol is called a “Virgin Mojito”
or “Nojito”[21]
• An “Apple Mojito” uses apple-flavoured liqueur as
well as rum.
• The drink is also spelled Mohito and Moxito in cer-
tain cultural areas of Cuba.
• An “English Mojito” uses gin in place of rum and
sprite as a substitute for sugar/soda.
• A “Greek Mojito” uses Metaxa Greek spirit or
Mastika instead of rum
• A “Mojito Royal” is a mojito with Champagne in-
stead of club soda.
• A “Morelli Mojito” refers to a mojito made with Red
Bull instead of soda water and Raspberry vodka
• A “Mojitaly” is a mojito with Fernet-Branca instead
of rum and mapo instead of lime.
• A “lychee mojito” is a mojito made with lychee
syrup or liqueur and is popular in Hong Kong
• A “sojito” is a mojito made with Korean soju instead
of white rum.[22]
• A “Guava Mojito” uses Union Jake’s Guava Brandy
instead of rum.[23]
• A “Thaihito” uses local Thai Sang Som rum
• A “Sad Era” uses Jose Cuervo Tequila instead of
White rum.
88 CHAPTER 20. MOJITO

20.3 See also [14] “Great American Writers and Their Cocktails”. NPR.org.
2006-12-15. Retrieved 2009-06-05.
• Caipirinha [15] W. Stock on August 8th, 2010 (2011-02-19). “Die ewige
• List of cocktails Bodeguita”. Stockpress.de. Retrieved 2011-09-01.

• Mint julep [16] Greene, Philip (2012). To Have and Have Another: A
Hemingway Cocktail Companion. Perigee Trade. p. 168.
• Rum Punch ISBN 978-0399537646.

• Grog is a mix of water, rum and lime, give as rations [17] Menu, La Bodeguita del Medio, Habana, Cuba in 1959
to British sailors in the 18th Century.
[18] All around the world cookbook - Page 282 by Sheila
• Liquor portal Lukins in 1994

[19] http://www.dailymail.co.uk/news/article-2790208/
our-cocktail-choice-s-mojito-combination-white-rum-lime-mint-soda-popu
20.4 References html

[20] “Food: Mojito”. The Austin Chronicle. 2006-08-18. Re-

[1] “Traditional Mojito recipe from Cuba”. Tasteofcuba.com.
trieved 2011-09-01.
Retrieved 2011-09-01.
[21] Gee, Denise. “Nojito Recipe”. Epicurious.com. Re-
[2] Colleen Graham, About.com Guide (2011-06-11).
trieved 2011-09-01.
“About.com Mojito”. Cocktails. about.com. Retrieved
2011-09-01. [22] Larter, James. “Sojito Recipe”. KonglishKitchen.com.
Retrieved 2012-01-01.
[3] “Summer Cocktail News: Mojitos Go Fruity”.
Prweb.com. 2008-06-04. Retrieved 2011-09-01. [23] http://www.unionjakes.vc/union-jakes-drink-menu.php
[4] “Shake It Up, Baby: Cuban Cocktail Is Making a Splash”.
Articles. latimes.com. 2001-08-12. Retrieved 2011-09-
01. 20.5 External links
[5] Fumi. “How to Muddle a Mojito”. Wasabibratwurst.com.
Retrieved 2011-09-01. • A collection of Mojito Recipes with variations
[6] “The Classic Cuban Mojito”. Artofdrink.com. Retrieved • Mojito Cocktail recipes from thebar.com
2011-09-01.

[7] Cuban Mojito Recipe or American Mojito Recipe

[8] Burkhart, Jeff (2012). Twenty Years Behind Bars:

the spirited adventures of a real bartender (1st ed.).
PhotoCine Media. ISBN 9780985500115.

[9] Maratos, David. The 1st Cocktail, Invented 1586 Was

A Medicinal Crude Rum Mix (Article 34) “How The El
Draque Cocktail May Have Helped Britannia Rule The
Waves” Check |url= value (help). GoArticles. Retrieved
27 April 2013.

[10] “Mojito History”. Mojitocompany.com. Retrieved 2011-

09-01.

[11] Lands of the inner sea, the West Indies and Bermuda by
Walter Adolphe Roberts in 1948

[12] Sky juice and flying fish: traditional Caribbean cooking

by Jessica B. Harris in 1991

[13] Mojito is derived from the Spanish mojo sauce, which of-
ten contains lime juice (see “mojito” at Dictionary.com,
citing the American Heritage Dictionary of the English
Language, Fourth Edition, 2006, Houghton Mifflin),
while mojo is derived from the Spanish verb mojar, mean-
ing “to make wet” (see definition 3 of “mojo” at Dictio-
nary.com, citing Webster’s New Millennium Dictionary
of English, Preview Edition (v 0.9.7), 2003-2007, Lexico
Publishing Group, LLC)
Chapter 21
Key lime
The Key lime (Citrus ×aurantiifolia) is a citrus hybrid (C. When in contact with the skin, the Key lime can some-
micrantha x C. medica) with a globose (spherical shaped) times cause phytophotodermatitis, in which a chemical
fruit, 2.5–5 cm in diameter (1–2 in), that is yellow when reaction makes the skin extra sensitive to ultraviolet light
ripe but usually picked green commercially.
It is smaller and seedier, with a higher acidity, a stronger
aroma, and a thinner rind, than that of the Persian lime
(Citrus × latifolia). It is valued for its unique flavor com-
pared to other limes, with the Key lime usually having a
more sweet and bitter flavor. The name comes from its as-
sociation with the Florida Keys, where it is best known as
the flavoring ingredient in Key lime pie. It is also known
as West Indian lime, bartender’s lime, Omani lime, or
Mexican lime, the last classified as a distinct race with a
thicker skin and darker green color. Philippine varieties
have various names, including dayap and bilolo.[1]
21.1 Etymology
The English word “lime” was derived, via Spanish then
French, from the Arabic word ‫ ليمة‬līma (Persian: ‫ﻟﯿﻤﻮ‬
limu).[2] “Key” is from Florida Keys, where the fruit is
naturalized. The Oxford English Dictionary dates the
first use of “key lime” to 1905, in an issue of Country
Gentleman, which described the fruit as “the finest on the
market. It is aromatic, juicy, and highly superior to the
lemon.”[3]
21.2 Description
C. aurantiifolia is a shrubby tree, to 5 m (16 ft), with many
thorns. Dwarf varieties exist that can be grown indoors
during winter months and in colder climates. Its trunk,
which rarely grows straight, has many branches, and they
often originate quite far down on the trunk. The leaves
are ovate, 2.5–9 cm (1–3.5 in) long, resembling orange
leaves (the scientific name aurantiifolia refers to this re-
semblance to the leaves of the orange, C. aurantium). The
flowers are 2.5 cm (1 in) in diameter, are yellowish white
with a light purple tinge on the margins. Flowers and fruit
appear throughout the year, but are most abundant from
May to September in the Northern Hemisphere.[4][5]
89
21.3 History
See also: Citrus taxonomy
This particular cultivar is a citrus hybrid, likely Citrus mi-
crantha x Citrus medica (a papeda-citron cross).[6][7][8][9]
C. aurantiifolia is native to Southeast Asia. Its appar-
ent path of introduction was through the Middle East to
North Africa, then to Sicily and Andalucia and via Span-
ish explorers to the West Indies, including the Florida
Keys. From the Caribbean, lime cultivation spread
to tropical and subtropical North America, including
Mexico, Florida, and later California.
Since the North American Free Trade Agreement came
into effect, many Key limes on the US market are grown
in Mexico, Central America and South America. They
are also grown in Texas, Florida, and California.
21.4 Agronomy
21.4.1 Cultivation and propagation
There are various approaches to the cultivation of Key
limes. This variety of citrus can be propagated from seed
and will grow true to the parent. The seeds must be kept
moist until they can be planted, as they will not germi-
nate if allowed to dry out. If the plants are propagated
from seed, the seeds should be stored at least 5–6 months
before planting.[10] Alternatively, vegetative propagation
from cuttings or by air layering may permit fruit pro-
duction within one year, and from genetically more pre-
dictable lines of plants. Or digging around a mature
tree to sever roots will encourage new sprouts that can
be transplanted to another location. Clones are often
bud grafted[11] into rough lemon or sour orange to obtain
strong root stocks (see also fruit tree propagation).
90 CHAPTER 21. KEY LIME

White key lime flower in different stages.

spoilage.[10]

Flowers of the Key lime plant

21.4.3 Postharvest process

It is often advisable to graft the plants onto rootstocks

with low susceptibility to gummosis, because seedlings
generally are highly vulnerable to the disease. Useful
rootstocks include wild grapefruit, cleopatra mandarin
and tahiti limes.[10] C. macrophylla is also sometimes
used as a rootstock in Florida to add vigor.
Climatic conditions and fruit maturation are crucial in
cultivation of the lime tree. Under consistently warm con-
ditions potted trees can be planted at any season, whereas
in cooler temperate regions it is best to wait for the late
winter or early spring. The Key lime tree does best in
sunny sites, well-drained soils,[12][13] good air circulation,
and protection from cold wind. Because its root system
is shallow, the Key lime is planted in trenches or into pre-
pared and broken rocky soil to give the roots a better an-
3 key lime fruits with persistent styles.
chorage and improve the trees’ wind resistance. Pruning
and topping should be planned to maximise the circula-
Shelf life of Key limes is an important consideration in
tion of air and provide plenty of sunlight. This keeps the
marketing. The lime still ripens for a considerable time
crown healthily dry, improves accessibility for harvesting,
after harvesting, and it is usually stored between 12.5
and discourages the organisms that cause gummosis.[10]
°C to 15.5 °C at a relative humidity of 75–85%. Spe-
cial procedures are employed to control the shelf life –
for example, applications of growth regulators, fruit wax,
21.4.2 Harvesting fungicides, precise cooling, calcium compounds, silver
nitrate, and special packing material. The preferred stor-
The method of cultivation greatly affects the size and age conditions are temperatures of 9–10 °C and a humid-
quality of the harvest. Trees cultivated from seedlings ity over 85%, but even in ideal conditions post-harvesting
take 4–8 years before producing a harvest. They at- losses are high.
tain their maximal yield at about 10 years of age. Trees
produced from cuttings and air layering bear fruit much In India most Key lime producers are small scale farm-
sooner, sometimes producing fruit (though not a serious ers without access to such post-harvesting facilities, but
harvest) a year after planting. It takes approximately 9 makeshift expedients can be of value. One successful
months from the blossom to the fruit. When the fruit procedure is a coating of coconut oil that improves shelf
have grown to harvesting size and begin to turn yellow life, thereby[14]
achieving a constant market supply of Key
they are picked and not clipped. To achieve produce of limes.
the highest market value, it is important not to pick the Key limes are made into black lime by boiling them in
fruit too early in the morning; the turgor is high then, and brine and drying them. Black lime is a condiment com-
handling turgid fruit releases the peel oils and may cause monly used in the Middle East.
21.6. EXTERNAL LINKS 91

21.4.4 Yield 21.6 External links

The yield varies depending on the age of the trees. • Media related to Citrus aurantiifolia at Wikimedia
Five- to seven-year-old orchards may yield about 6 t/ha Commons
(2.7 tons/acre), with harvests increasing progressively un-
til they stabilise at about 12–18 t/ha (5.4–8 tons/acre). • Citrus aurantiifolia (Christm.) Swingle United
Seedling trees take longer to attain their maximal harvest, States Forest Service description
but eventually out-yield grafted trees.[10]
• Key Lime Tree History
• Characterization of limes (Citrus aurantifolia)
21.5 References grown in Bhutan and Indonesia using high-
throughput sequencing
[1] “Dayap / Citrus aurantifolia / LIME: Philippine Medic-
inal Herbs / Philippine Alternative Medicine”. Stuartx-
change.org. Retrieved 2013-12-20.

[2] lime – Wiktionary. En.wiktionary.org. Retrieved on

2011-06-19.

[3] "key, n.2". OED Online. September 2013. Oxford Uni-

versity Press. Accessed 24 October 2013.

[4] P. Golob; Food and Agriculture Organization of the

United Nations (1999). “Alphabetical List of Plant Fam-
ilies with Insecticidal and Fungicidal Properties”. The
use of spices and medicinals as bioactive protectants for
grains. Food & Agriculture Org. pp. 13–. ISBN 978-92-
5-104294-6. Retrieved 19 June 2011. Webarchive mirror

[5] Citrus aurantiifolia Swingle. Hort.purdue.edu. Retrieved

on 2011-06-19.

[6] “BMC Genetics - Full text - Next generation haplotyp-

ing to decipher nuclear genomic interspecific admixture
in Citrus species: analysis of chromosome 2”. doi.org.

[7] Germplasm Resources Information Network, 2010,

Citrus aurantiifolia (Christm.) Swingle

[8] Nicolosi, E.; Deng, Z.N.; Gentile, A.; La Malfa, S.;

Continella, G. & Tribulato, E., 2000, Citrus phylogeny
and genetic origin of important species as investigated
by molecular markers. Theoretical and Applied Genetics
100(8): 1155–1166. doi:10.1007/s001220051419 (ab-
stract in HTML)

[9] Germplasm Resources Information Network, 2010,

Citrus aurantiifolia (Christm.) Swingle.

[10] Duke J.A., duCellier J.L. (1993): CRC handbook of alter-

native cash crops (page 139-145)

[11] “T or Shield Budding”. tamu.edu.

[12] Morton, Julia F. (1987). “Mexican Lime”. Fruits of warm

climates. Purdue. pp. 168–172.

[13] “Home Fruit Production”. tamu.edu.

[14] Bisen A., Pandey S.K., Patel N.: Effect of skin coatings on
prolonging shelf life of kagzi lime fruits (Citrus aurantiifo-
lia Swingle). Journal of Food Science Technology (2012)
49(6).753-759. (page 139–145)
Chapter 22
Margarita
For other uses, see Margarita (disambiguation).
The margarita is a cocktail consisting of tequila, triple
sec and lime or lemon juice, often served with salt on the flavored liqueurs, secondary liqueurs may occasionally be
rim of the glass. [note 1] The drink is served shaken with
ice (on the rocks), blended with ice (frozen margarita), or raspberry-flavored. Other flavors include pineapple and
without ice (straight up). Although it has become accept-
able to serve a margarita in a wide variety of glass types,
ranging from cocktail and wine glasses to pint glasses and
even large schooners, the drink is traditionally served in
the eponymous margarita glass, a stepped-diameter vari- 22.1.2
ant of a cocktail glass or champagne coupe.
22.1 Variations
Margaritas come in a variety of flavors and colors.
The IBA (IBA Official list of Cocktails) standard is 7:4:3,
that is, 50% tequila, 29% Cointreau, 21% fresh lime
juice.[1]
22.1.1 Flavored liqueurs
Besides Cointreau, other orange-flavored liqueurs that
might be used include Grand Marnier, Gran Gala, other
brands of triple sec, or blue curaçao (yielding the blue
margarita). In the Grenadines, some bars use Union
Jake’s Starfruit Liqueur instead of triple sec.[2] When
92
sweeter fruit juices or freshly puréed fruits are added to
the margarita, the orange-flavored liqueur is often re-
duced or eliminated entirely. In addition to orange-
added to a cocktail, including melon-flavored or black
watermelon
Fresh lime juice
Freshly squeezed lime juice is the key ingredient. The
most common lime in the United States is the thick-
skinned Persian lime. However, margaritas in Mexico are
generally made with Mexican limes (Key limes). These
are small, thin-skinned limes and have more tart and an
often bitter flavor compared to Persian limes. Margari-
tas made with lemon have a softer taste, especially when
Meyer lemons are used.
22.1.3 Frozen margarita
In addition to being shaken and served “up” like other
cocktails, margaritas can also be served as a blended ice
slush similar to other tropical-inspired mixed drinks like
the Hurricane (cocktail) or piña colada. This variant is
known as a “frozen” margarita. The ingredients can be
poured over crushed ice in a kitchen blender, or for larger
establishments that serve many of these, a large quan-
tity of a “house recipe” of frozen margarita can be kept
in a machine designed specifically for the purpose (but
also commonly used to serve non-alcoholic slush drinks);
a cylinder leading to a pour spout is kept below freez-
ing temperature, but an impeller within the cylinder con-
stantly churns the mix so it can't freeze solid, and so it dis-
penses as a thick half-frozen slush. The first frozen mar-
garita machine was invented on May 11, 1971 by Dallas
restaurateur Mariano Martinez. The machine was origi-
nally a soft-serve ice cream machine and now sits in the
Smithsonian National Museum of History. [3] [4]
22.2. HISTORY 93

22.1.4 Other fruits Others say the inventor was Dallas socialite Margarita
Sames, when she concocted the drink for her guests at
Alternate fruits and juice mixtures can also be used in a her Acapulco vacation home in 1948. Tommy Hilton re-
margarita. Fruits like mango, peach, strawberry, banana, portedly attended, bringing the drink back to the Hilton
melon, or raspberry are suitable for creating this drink. chain of hotels.[7] However, Jose Cuervo was already run-
Many recipes call for a splash of orange juice. Nowadays, ning ad campaigns for the margarita three years earlier, in
margarita can be prepared in many different ways. When 1945, with the slogan, “Margarita: It’s more than a girl’s
the word “margarita” is used by itself, it typically refers to name.” According to Jose Cuervo, the cocktail was in-
the lime or lemon juice margarita, but when other juices vented in 1938 by a bartender in honor of Mexican show-
are used, the fruits are typically added as adjectives in the girl Rita de la Rosa.[13][14]
name; with lime juice or lemon juice added to give it a Another common origin tale begins the cocktail’s his-
characteristic margarita flavor (a wedge of lime is often tory at the legendary Balinese Room in Galveston, Texas
added to the glass). Other varieties of margarita include where, in 1948, head bartender Santos Cruz created the
fruit margarita, top-shelf margarita and virgin margarita. margarita for singer Peggy (Margaret) Lee. He suppos-
edly named it after the Spanish version of her name, Mar-
garita, and it’s been a hit ever since.[15]
22.1.5 Coronarita
The first known publication of a margarita recipe was in
Some bars and restaurants serve a “Coronarita”, beer the December 1953 issue of Esquire, with a recipe call-
cocktail that consists of a bottle of Corona upturned to ing for an ounce of tequila, a dash of triple sec and the
drain into a margarita.[5][6] juice of half a lime or lemon. A recipe for a tequila-based
cocktail first appeared in the 1930 book My New Cocktail
Book by G.F. Steele. Without noting a specific recipe or
22.2 History inventor, a drink called the Tequila Daisy was mentioned
in the Syracuse Herald as early as 1936. Margarita is
Spanish for Daisy, which is a nickname for Margaret.[16]
22.2.1 Origin
A later story is that the margarita was invented in Oc-
tober 1961, at a party in Houston, Texas, by party goer
One of the earliest stories is of the margarita being
Robert James “Rusty” Thomson while acting as bar-
invented in 1938 by Carlos “Danny” Herrera at his
tender. He concocted a mixture of equal parts tequila,
restaurant Rancho La Gloria, halfway between Tijuana
orange liqueur, lime, and crushed ice in a salt-rimmed
and Rosarito, Mexico, created for customer and former
glass.[17][18][19] However, Thomson’s recipe was made
Ziegfeld dancer Marjorie King, who was allergic to many
with Damiana Liqueur, not Cointreau orange liqueur. It
spirits, but not to tequila.[7][8][9] This story was related
is said that the idea was an experiment after running out
by Herrera and also by bartender Albert Hernandez, ac-
of rum while making frozen daiquiris.
knowledged for popularizing a Margarita in San Diego
after 1947, at the La Plaza restaurant in La Jolla.[10] Her- Another explanation, however, is that the margarita is
nandez claimed the owner of La Plaza, Morris Locke, merely a popular American drink, the Daisy, remade with
knew Herrera and visited Mexico often. tequila instead of brandy, which became popular during
Prohibition as people drifted over the border for alcohol.
A commonly accepted origin story of the Margarita
There is an account from 1936 of Iowa newspaper editor
is that it was invented in October 1941, at Hussong’s
James Graham finding such a cocktail in Tijuana, years
Cantina in Ensenada, Mexico, by bartender Don Carlos
before any of the other Margarita “creation myths”.[20]
Orozco. One afternoon, Margarita Henkel, the daughter
of the then German ambassador visited the cantina and
Don Carlos who had been experimenting with drinks of- • A blended margarita
fered her one. The cocktail consisted of equal parts of
• A margarita served in an old fashioned glass.
tequila, Mexican orange liqueur called Controy (A.K.A.
Naranja in the United States), and lime, shaken and
served over ice in a salt-rimmed glass. As she was the
22.2.2 Glass
first to try the drink, Don Carlos decided to name it after
her and the “Margarita” was born.[11] Margaritas may be served in a variety of glasses, most
There are also claims that the margarita was first mixed in notably the stereotypical margarita glass, a variant of
the El Paso-Juárez area at Tommy’s Place Bar on July 4, the classic champagne coupe; this is particularly associ-
1942 by Francisco “Pancho” Morales.[7] Morales later left ated with blended fruit margaritas, and the glass is also
bartending in Mexico to become a US citizen, where he used for dishes such as guacamole or shrimp cocktails. In
worked as a milkman for 25 years. Mexico’s official news formal settings margaritas are often served in a standard
agency Notimex and many experts have said Morales has cocktail glass, while in informal settings, particularly with
the strongest claim to having invented the margarita.[12] ice, margaritas may be served in an old-fashioned glass.
94
A traditional margarita glass.
In the U.S., where the frozen drink is popular in Mex-
ican and “Tex-Mex” restaurants, the drink has been
seen served in glasses ranging from beer steins to large
schooners and even large rounded stemless “fishbowls”
(as a large quantity of margarita is typically dispensed this
way, the drink is intended to be consumed by multiple pa-
trons, and alcohol-service laws often prohibit a licensed
server or bartender from knowingly serving a drink of this
size to a single person).
22.2.3 Popularity
The margarita cocktail was the “Drink of the Month” in [10] Jack Williams (4 May 2006). “Obituary - Albert Her-
Esquire magazine, December 1953, pg. 76:[21]
1 ounce tequila
Dash of Triple Sec
Juice of 1/2 lime or lemon
Pour over crushed ice, stir. Rub the rim of a
stem glass with rind of lemon or lime, spin in
salt—pour, and sip.
It was further popularized by the Jimmy Buffett song
"Margaritaville".
CHAPTER 22. MARGARITA
22.3 See also
• List of cocktails
• Mexican martini
• Paloma
• Tequila
22.4 Notes
[1] Take care to moisten only the outer rim and sprinkle the
salt on it. The salt should present to the lips of the imbiber
and never mix into the cocktail. It is the most common
tequila-based cocktail in the United States.The most pop-
ular tequila cocktail in Mexico, by contrast, is the paloma.
22.5 References
[1] “MARGARITA All Day Cocktail”. IBA. Retrieved 20
November 2012.
[2] http://www.unionjakes.vc/where-to-buy-union-jakes.
php
[3] “Margarita Recipes”.
[4] “Frozen Recipes”.
[5] http://www.chilis.com/en/pages/drinkmenu.aspx
[6] http://www.daveandbusters.com/menu/drinks/
[7] Anthony Dias Blue (2010). The Complete Book of Spir-
its: A Guide to Their History, Production, and Enjoyment.
HarperCollins. Retrieved 7 October 2013.
[8] Michael Stetz (9 July 2006). “I'll Have a Mystery on the
Rocks with Salt”. San Diego Union-Tribune. Retrieved
30 June 2011.
[9] Paul Chavez, “Danny Herrera, Inventor of Margarita, Dies
at Age 90," Los Angeles Times, May 14, 1992.
nandez Sr.; Margarita Pioneer, Restaurateur”. San Diego
Union-Tribune. Retrieved 30 June 2011.
[11] Controy
[12] “Francisco Morales; Credited With Inventing Margarita,”
Los Angeles Times, January 8, 1997.
[13] Lisa Bramen, “The History of the Margarita,”
Smithsonian, May 5, 2009.
[14] Stacy Finz, “Mastering the margarita: Tequila aside, even
experts can’t agree on what goes into the legendary cock-
tail,” San Francisco Chronicle, July 25, 2008.
[15] Rosenberg Library Museum “Lost Treasure: The Balinese
Room” Balinese Room. .
22.6. EXTERNAL LINKS 95

[16] “Once upon a time in Mexico,” Imbibe, March/April

2010.

[17] de Mancillas, Gloria (1992). Seminario de Historia de

Baja California. Instituto de Investigaciones Historicas
UABC.

[18] Hazard, Ann (1992). Agave Sunsets, Treasured Tales of

Baja. Renegade Enterprises, pp 157-160.

[19] Lieber, Sara (2007). MTV Best of Mexico. Wiley Publish-

ing, Inc., p 349.

[20] David Wondrich (5 May 2010). “Behind the Drink: The

Margarita”. Liquor.com. Retrieved 30 June 2011.

[21] Barry Popik. “Texas, The Lone Star State: Margarita

(cocktail)". Retrieved 12 August 2006.

22.6 External links

• Margarita at DMOZ
Chapter 23

Persian lime

Persian lime (Citrus × latifolia) or Shiraz Limoo also grown on a large scale in Persia (now Iran) and southern
known as Tahiti lime or Bearss lime[2] (named after Iraq.[6]
John T. Bearss, who developed this seedless variety about
1895 in his nursery at Porterville, California), is a citrus
fruit. It is propagated clonally, by grafting or air layer- 23.2 Tree characteristics
ing.[3]
It has a nearly thornless tree. The Persian lime is of hybrid • Seed type: Angiosperm
origin, most likely from a cross between key lime (Citrus
aurantiifolia) and either lemon (Citrus × limon) or citron • Leaf shape: Ovate shaped with whole margins
(Citrus medica). • Leaf position: Alternate
Although there are citrus species that are referred to as
limes (see Lime (fruit)), C. × latifolia is the most com- • Type of fruit: Hesperidium
monly cultivated lime species for commercial use, and
accounts for the largest share of the fruits sold as limes.
23.3 References
[1] Porcher, Michel H.; et al. (1995), Multilingual Multiscript
23.1 Description Plant Name Database (M.M.P.N.D): Sorting Citrus Names,
The University of Melbourne

It has a uniquely fragrant, spicy aroma. The fruit is about [2] Bearss lime at Citrus Variety Collection Website
6 centimetres (2.4 in) in diameter, often with slightly nip-
[3] Jonathan H. Crane and Jason L. Osborne (2015), Growing
pled ends, and is usually sold while green, although it yel-
'Tahiti' Limes in the Home Landscape, University of
lows as it reaches full ripeness. It is also widely avail- Florida, IFAS Extension
able dried, as it is often used this way in Persian cooking.
It is larger, thicker-skinned, with less intense citrus aro- [4] Fruit and Tree Nuts Outlook /FTS-333/ July 30, 2008,
matics than the key lime (Citrus aurantifolia). The ad- page 16, by Agnes Perez and Susan Pollack, Economic
vantages of the Persian lime in commercial agriculture Research Service, United States Department of Agricul-
compared to the key lime are the larger size, absence of ture
seeds, hardiness, absence of thorns on the bushes, and [5] Mexican lemons, limes attract U.S. importers, 6/9/2008,
longer fruit shelf life. They are less acidic than key limes by Don Schrack
and do not have the bitterness that lends to the key lime’s
unique flavor. Persian limes are commercialized primar- [6] Raichlen, Steven (August 2, 1992). “Small citruses yield
ily in six sizes, known as 110’s, 150’s, 175’s, 200’s, 230’s tart juice, aromatic oils, big, fresh taste”. The Baltimore
Sun. Retrieved 30 March 2012.
and 250’s. Once grown primarily in Florida in the U.S, it
rose to prominence after key lime orchards were wiped
out there by a hurricane in 1926, according to the Amer-
ican Pomological Society; subsequently Persian lime or- 23.4 External links
chards themselves were devastated by Hurricane Andrew
in 1992. Large numbers of Persian limes are grown, pro- • Data related to Citrus latifolia at Wikispecies
cessed, and exported every year primarily from Mexico[4]
to the American, European and Asian markets. U.S. • Tahiti lime botany, agriculture, and history
Persian lime imports from Mexico are handled mostly
through McAllen, Texas.[5]
Limes originate from the Middle East, and were first

96
Chapter 24

Meyer lemon

Citrus × meyeri, the Meyer lemon, is a citrus fruit native

to China thought to be a cross between a true lemon and
either a mandarin or common orange.
It was introduced to the United States in 1908 as S.P.I.
#23028[1] by the agricultural explorer Frank Nicholas
Meyer, an employee of the United States Department of
Agriculture who collected a sample of the plant on a trip
to China.[2]
The Meyer lemon is commonly grown in China in garden
pots as an ornamental tree. It became popular as a food
item in the United States after being rediscovered by
chefs such as Alice Waters at Chez Panisse during the
California Cuisine revolution at the end of the 1990s.[3][4]
Popularity further climbed when Martha Stewart began An unripened Meyer lemon
featuring them in her recipes.[2]

24.1 Description
Citrus × meyeri trees are around 6 to 10 ft (2 to 3 m) tall
at maturity, though they can be pruned smaller. Their
leaves are dark green and shiny. The flowers are white
with a purple base and fragrant.
The Meyer lemon fruit is yellow and rounder than a true
lemon. The skin is fragrant and thin, coloured a deep
yellow with a slight orange tint when ripe. Meyer lemon
fruits have a sweeter, less acidic flavor than the more com-
mon Lisbon or Eureka supermarket lemon varieties. The
pulp is a dark yellow and contains up to 10 seeds per fruit.

24.2 Cultivation
Citrus × meyeri is reasonably hardy and grows well in
warm climates. They are also fairly vigorous; a tree grown
from seed usually begins fruiting in four years yielding
thousands of lemons. While trees produce fruit through-
out the year, the majority of the crop is harvest-ready in Closeup of 'Improved Meyer Lemon' flower
winter.[5] Trees require adequate water, but less in the
winter. For maximum yield, they should be fertilized dur-
ing growing periods. their compact size, hardiness and productivity. They are
Meyer lemons are popular as ornamental plants due to highly decorative and suitable for container growing.

97
98 CHAPTER 24. MEYER LEMON

24.3 Improved Meyer Amador County. University of California Cooperative

By the mid-1940s, the Meyer lemon had become widely
grown in California. However, at that time it was dis-
covered that a majority of the Meyer lemon trees being
cloned were symptomless carriers of the Citrus tristeza
virus, a virus which had killed millions of citrus trees
all over the world and rendered other millions useless
for production.[5] After this finding, most of the Meyer
lemon trees in the United States were destroyed to save
other citrus trees.
A virus-free selection was found in the 1950s by Don Dil-
lon of the California company Four Winds Growers,[6]
and was later certified and released in 1975 by the
University of California as the 'Improved Meyer lemon'
— Citrus × meyeri 'Improved'.[7][8]
24.4 References
[1] “Lemon”. Hort.purdue.edu. Retrieved 2014-06-09.
Extension. p. 6. Archived from the original (PDF) on
7 March 2006. line feed character in |work= at position
21 (help)
[8] Reuther, Walter; Leon Dexter Batchelor; E. Clair Cala-
van; Herbert John Webber; Glenn E. Carman; Robert
G Platt (June 1989). Citrus Industry: Crop Protection.
University of California. p. 195. ISBN 0-931876-24-9.
24.5 External links
• Citrus × meyeri information and links from
NPGS/GRIN
• Fruits of warm climates
• History of the Meyer Lemon Tree
• 100 things to do with a Meyer lemon
• Meyer lemon on National Public Radio

[2] O'Hara, Julie (18 February 2009). “The Meyer Lemon:

More Than A Pretty Face”. National Public Radio. Re-
trieved 2009-02-20. For more than a century, the Meyer
lemon was known mostly for its looks. In its native China,
it was primarily a decorative houseplant. The Meyer
lemon might still be decorating homes today if it weren't
for one man. In the early 1900s, the U.S. Department
of Agriculture sent Frank N. Meyer, an agricultural ex-
plorer (yes, that was his actual job title) on several trips
to Asia with the mission of collecting new plant species.
Among more than 2,500 plants that he introduced to the
U.S., the Meyer lemon was named in his honor. Sadly,
Meyer would never live to see the success of his name-
sake. He died on an expedition near Shanghai in 1918.

[3] Lowry, Patricia (February 12, 2009). “When life hands

you Meyer lemons, life is sweet”. Pittsburgh Post-Gazette
(Pittsburgh). “Meyer lemons are sweet, thin-skinned and
famous for their ethereal perfume. Although common in
California backyards, they are just beginning to be com-
mercialized. Ask your friends or relatives in California to
send you some,” Alice Waters wrote in her “Chez Panisse
Cafe Cookbook” in 1999. A decade later you don't have
to beg, thanks in part to Ms. Waters’ championing of the
Meyer and to more growers entering commercial produc-
tion. line feed character in |quote= at position 299 (help)

[4] Slow Food USA. “Domestic Programs”. Slow Food USA.

Retrieved 2014-06-09.

[5] “Citrus Variety Collection: Improved Meyer”. University

of California Riverside. 2002-05-28. Retrieved 2014-06-
09.

[6] “Four Winds Growers: Meyer Lemon Origins”. Four-

WindsGrowsers.com. Archived from the original on 5 Oct
2010.

[7] Markoulakis, Sophia (May 2005). “Meyer Lemon Sweet

Enough To Squeeze” (PDF). Master Gardener News
Chapter 25

Piña colada

The piña colada (/ˌpiːnjə koʊˈlɑːdə, -nə-, -kə-/;[1][2]
Spanish: piña Spanish pronunciation: [ˈpiɲa], pineapple,
and colada Spanish pronunciation: [koˈlaða], strained) is a
sweet cocktail made with rum, coconut cream or coconut
milk, and pineapple juice, usually served either blended
or shaken with ice. It may be garnished with either a
pineapple wedge, a maraschino cherry, or both. The piña
colada has been the national drink of Puerto Rico since
1978.[3]
López-Irizarry, hence the Puerto Rican connection and
the 1952 account of the drink’s creation. Some say the
drink did not acquire its name until the 1960s.
The Caribe Hilton Hotel sits on a 17-acre peninsula out-
side San Juan and was the first luxury hotel to open in the
region, becoming a popular destination for the rich and
famous who helped spread word of the drink.
Ramón Portas Mingot also says he created it in 1963 at
the Barrachina Restaurant, 104 Fortaleza Street, Old San
Juan. The restaurant stands by his claim to this day.

25.1 Origin National Piña Colada Day is celebrated on the islands on

10 July.
The name piña colada literally means “strained pineap-
ple”, a reference to the freshly pressed and strained
pineapple juice used in the drink’s preparation. 25.2 History of the drink
The earliest known story states that in the 19th cen-
tury, Puerto Rican pirate Roberto Cofresí, to boost his
crew’s morale, gave them a beverage or cocktail that con-
tained coconut, pineapple and white rum.[4] This was
what would be later known as the famous piña colada.
With his death in 1825, the recipe for the piña colada
was lost.
Ramón “Monchito” Marrero, a barman from the Caribe
Hilton, claims to have created the Piña Colada in 1954,
during his days as bartender at that resort. After three
months of experimentation, Mr. Marrero finally settled
upon the recipe for the Piña Colada, which he felt cap-
tured the true nature and essence of Puerto Rico. He
continued to serve the drink at the Caribe Hilton for 35
years after its creation and was finally rewarded for his
efforts in 1978 when Puerto Rico officially proclaimed
the cocktail its national drink.
Caribe Hilton possesses two proclamations that state the
Ramón Portas Mingot is credited with creating the drink. hotel is the “Birthplace of the Piña Colada”. One procla-
mation was given by Puerto Rico Governor Sila M.
Two bartenders from Hull won a contest for the owner- Calderón in 2000, and the other was given in 2014 by
ship of their national drink. Ramón 'Monchito' Marrero Governor Alejandro García Padilla as part of the Piña
Pérez claims to have first made it at the Caribe Hilton Ho- Colada 60th Anniversary celebrations.
tel’s Beachcomber Bar in San Juan in 1954, using the then The remodeled Caribe Hilton Bar, Caribar Rums & Light
newly-available coco lópez cream of coconut. Coco lópez Bites, provides a new menu reflecting the Evolution of the
was developed in Puerto Rico in 1948 by Don Ramón Piña Colada, including a contemporary version: the Clear

99
100
Colada.
Barrachina, a restaurant in Puerto Rico, also claims to be
the birthplace of the piña colada:
In 1963, on a trip to South America, Bar-
rachina met another popular Spaniard and bar-
tender Ramon Portas Mingot. Don Ramon has
worked with the best places in Buenos Aires
and associated with 'Papillon' the most luxu-
rious bar in Carcao and was also recognized
for his cocktail recipe books. Pepe Barrachina
and Don Ramon developed a great relation-
ship. While working as the main bartender at
Barrachina (a restaurant in Puerto Rico), Ra-
mon mixed pineapple juice, coconut cream,
condensed milk and ice in a blender, creating a
delicious and refreshing drink, known today as
the Piña Colada.
Piña colada by Rey del Mojito
25.3 In popular culture
This cocktail gained in fame in Puerto Rico from 1978,
and it gained worldwide fame after Rupert Holmes re-
leased his 1979 song, "Escape (The Piña Colada Song)",
which became a popular hit around the world.
CHAPTER 25. PIÑA COLADA
25.4 Preparation
There are many recipes of how to make a piña colada but
the one that his friends tell in the book of José L. Díaz de
Villegas to be the original recipe created by Monchito, is
the following:
“Pour 3 ounces of coconut cream, 6 ounces of pineap-
ple juice and 11 ⁄2 ounces of white rum into a blender or
shaker with crushed ice, and blend or shake very well un-
til smooth. Pour into chilled glass, garnish with pineapple
wedge and/or a maraschino cherry.”
25.5 Variations
Different proportions of the core ingredients, as well as
different types of rum, may all be used in the piña co-
lada. Frozen piña coladas are also served. Other named
variations include:
• Amaretto colada – amaretto substituted for rum[5]
• Chi chi – with vodka in place of rum
• Lava Flow – strawberry daiquiri and piña colada
blended together[6]
• Staten Island Ferry – Mailbu rum and pineapple
juice, over ice
• Virgin piña colada or piñita colada – without the
rum, thus non-alcoholic
• Kiwi Colada – with kiwifruit (fruit and syrup) in
place of pineapple juice
• Variants of Blue Hawaii with creme of coconut dif-
fer from piña colada mainly by including also blue
Curaçao.
25.6 See also
• Coco López
• "Escape" - also known as “The Piña Colada Song”
• Ramón López Irizarry
25.7 References
[1] “piña colada”. Merriam-Webster Dictionary. Retrieved
2016-01-21.
[2] “piña colada”. OxfordDictionaries.com. OUP. Retrieved
2016-01-21.
25.8. EXTERNAL LINKS 101

[3] Nuestra piña colada cumple 60 años: Esta bebida nacional

ha formado parte de la cultura popular boricua durante
seis décadas. Tatiana Pérez Rivera. El Nuevo Dia. 10
August 2014. Retrieved 10 August 2014.

[4] “Con diez cañones por banda... y una piña colada en la

mano”. El Nuevo Diario, EFE. 9 July 2008. Retrieved 11
April 2009.

[5] “Frozen/Mixed — Amaretto Colada”. Retrieved 20 June

2007.

[6] “Lava Flow”. Retrieved 20 June 2007.

25.8 External links

Chapter 26

Cosmopolitan (cocktail)

26.1 History
The International Bartenders Association recipe is based
on vodka citron, lemon-flavored vodka.[1] The cos-
mopolitan is a relative of cranberry coolers like the Cape
Codder.[2] Though often presented far differently, the
cosmopolitan also bears a likeness in composition to the
kamikaze cocktail.
The origin of the cosmopolitan is disputed. It is widely
believed that the drink was created independently by dif-
ferent bartenders since the 1970s.[3] Generally, people
have recognized that John Caine brought the drink to San
Francisco around 1987 from Ohio.[4][5] The same year in
Manhattan, the internationally recognized version of the
cocktail was created by Toby Cecchini, based on a poorly
described version of Cheryl Cook’s creation.[6] Accord-
ing to Sally Ann Berk and Bob Sennett, the cosmopolitan
appears in literature as early as 1993 and derives from
New York City.[7][8][9][10]

26.1.1 The 1930s

While this cocktail is widely perceived to be a more mod-

ern creation there is, it seems, a strikingly similar recipe
for a Cosmopolitan which appears in Pioneers of Mixing
at Elite Bars 1903-1933, which was published in 1934.
Jigger of Gordon’s Gin (1 1/2 oz Beefeater) 2 dash Coin-
treau (1/2 oz Cointreau) Juice of 1 Lemon (1 oz Lemon
Juice) 1 tsp Raspberry Syrup (1 tsp homemade)
Shake with ice and strain into a cocktail glass.
Made with ingredients that would have been readily avail-
able during the period, this identically named cocktail
aims for the same effect. If this drink is in fact the source
of the modern Cosmopolitan then it would be an adaption
of a Daisy rather than a Kamikaze.[11][12][13][14]

A cosmopolitan 26.1.2 The 1970s

A cosmopolitan, or informally a cosmo, is a cocktail Provincetown

made with vodka, triple sec, cranberry juice, and freshly
squeezed or sweetened lime juice. One version of the creation of this popular drink

102
26.2. POPULARITY
credits the accomplishment to the gay community in
Provincetown, Massachusetts.[3]
Minneapolis
Neal Murray claims to have created the Cosmopolitan in
1975 at the Cork & Cleaver steak house in Minneapolis.
According to Murray, he added a splash of cranberry
juice to a Kamikaze and the first taster declared, “How
cosmopolitan.”[15] This event supposedly led to the nam- The Cosmopolitan gained popularity in the 1990s. Ac-
ing of the new beverage.
26.1.3 John Caine
John Caine is the owner of several popular bars in San film adaptation made a reference to its popularity when
Francisco and a cosmopolitan expert. He partially cred- Miranda asks why they stopped drinking them, Carrie
its the upsurge in cocktails during the 1970s to the Cosmo replies “because everyone else started.”
being served at fern bars.[3] Caine is credited with bring- It is not only in television that the Cosmo has influenced
ing the Cosmo west from Cleveland.
26.1.4 Cheryl Cook
There are a number of other claims made as to the ori-
gin of the Cosmopolitan. A commonly cited story links
bartender Cheryl Cook of the Strand Restaurant in South
Beach, Florida with the original creation.[2][3] Some peo-
ple think that Cook is a mythical character,[3][6] but in
an online interview,[6] Cook related the story of how she
created the drink in 1985 or 1986:
What overwhelmed me was the number of
people who ordered Martinis just to be seen
with a Martini glass in their hand. It was on
this realization that gave me the idea to create a
drink that everyone could palate and was visu-
ally stunning in that classic glass. This is what
the Cosmo was based on.
Cook’s original recipes called for “Absolut Citron, a
splash of Triple Sec, a drop of Roses lime and just enough
cranberry to make it oh so pretty in pink.”[6] Although
Absolut Citron was not introduced anywhere officially
until 1988, it was test marketed in Miami.
26.1.5 Melissa Huffsmith
Another important person involved in the creation of
the Cosmopolitan was Melissa Huffsmith of Manhattan.
While working at The Odeon in 1987/1988, her friend
Patrick Mullen had tasted a version of the drink in Mi-
ami and she developed a slightly different version using
Absolut Citron, Cointreau and fresh-squeezed lime juice.
Huffsmith stated that the color should be "....just barely
pink—the color of pink lemonade.” Huffsmith’s version
has become an internationally standardized method for
preparing the drink.[1]
103
26.2 Popularity
The cosmopolitan gained popularity quickly, traveling
from Provincetown, through New York, Cleveland, and
Cincinnati, and on to San Francisco (Caine[4] ) or possi-
bly from Miami to San Francisco, and on to New York
(Cook[6] ).
cording to Brian Gougherty, the cosmo was further pop-
ularized among young women by its frequent mention
on the television program Sex and the City, where Sarah
Jessica Parker's character, Carrie Bradshaw, commonly
ordered the drink when out with her girlfriends. The
popular culture. Demeter Fragrance Library has created
a cologne intended to smell like the cosmopolitan cock-
tail.
26.3 Preparation and serving
The Cosmopolitan is usually served in a large cocktail
glass, also called a martini glass. For this reason, the drink
is mistakenly categorized as a type of martini.
The use of citrus flavored vodka as the basis for this cock-
tail appears to have been widely popularized in the mid
1990s by Dale DeGroff[16] and is used in the IBA ap-
proved recipe. However, many bartenders continue to use
a standard unflavored vodka and this alternative would
undoubtedly be historically consistent with any of the
supposedly predecessors of this drink that were popular
in Ohio, Provincetown, or Minneapolis during the 1970s,
or in San Francisco during the 1980s.[17][18][19][20]
A lemon twist is sometimes used to garnish. Tradition-
ally, a coin sized piece of orange should be “flamed”
across the top of the drink. This coats the drink with
a slick of citrus oil. Currently , it is popular to see a Cos-
mopolitan garnished with a lime wedge. A common er-
ror is to garnish it with a cherry and drown it in cranberry
juice, which is overall too sweet and unpleasant. A true
Cosmo should have a tart taste and be slightly pink due to
the shaking with the lime juice.
26.4 Variations
• One variation is to squeeze a lime wedge into the
chilled cocktail glass instead of including it with the
ingredients to be shaken.
• The original non-IBA versions used Rose’s lime cor-
dial instead of fresh lime juice, and Triple Sec in-
stead of Cointreau, and uses different proportions[1]
104
A cosmo-flavored cupcake with lime, vodka, lime juice soaked
cranberries, lime buttercream on vanilla cake from Dozen Bake
Shop in Pittsburgh.
• A white cosmopolitan may be made by using white
cranberry juice instead of standard red juice, a pur-
ple cosmopolitan by using blue curaçao in place of
the triple sec, and a blue cosmopolitan by replacing
both.
• A Cosmocello substitutes limoncello for the lime
juice.
• A Francillian, popularized in Fontainebleau, France
in 2010, substitutes sangria for cranberry juice.
• Another variation calls for stirring in a mixing glass,
instead of shaking.[21]
• A Sarah Jessica Parker is a nod to the prohibition-
era pre-recipe by bartender Trevor Perry of Reno,
Nevada. It includes fresh grapefruit-infused vodka,
scratch raspberry syrup, Carpano Bianco, fresh lime
juice, Peychaud’s Bitters, and orange zest.
• A Peach Cosmopolitan substitutes peach schnapps
for triple sec and peach juice for the cranberry
• For the Broadway musical Wicked, a special type of
cosmopolitan called an “Ozmopolitan” was made as
a theme-fitting drink, as Wicked is the story of El-
phaba, a green-skinned woman who eventually be-
come the Wicked Witch of the West. This cos-
mopolitan variation was first made for the West End
production, then Broadway.
CHAPTER 26. COSMOPOLITAN (COCKTAIL)
• The Real Housewives of New Jersey star Kathy Wak-
ile created a Red Velvet Cosmo, based on one of her
favorite desserts, red velvet cake.[22][23]
26.5 See also
• List of cocktails
• Martini
26.6 References
[1] “Official Cocktail recipe: Cosmopolitan”. International
Bartenders Association. Retrieved 2007-05-02. External
link in |publisher= (help)
[2] Grimes, William (November 2001). “Straight Up Or On
the Rocks: The Story of the American Cocktail”. North
Point Press: 119. . Online source viewable at The Big
Apple blog by Barry Popik.
[3] Harrington, Paul; Moorhead, Laura (1998). “Cocktail:
The Drinks for the 21st Century”. New York: Viking
(Penguin Putnam Inc.): 76. . Online source viewable at
The Big Apple blog by Barry Popik.
[4] Kilduff, Paul. “Belly Up to the Bar: John Caine brought
the cosmo to Frisco”. The Kilduff Archive. The Monthly:
The East Bay’s Premier Magazine of Culture and Com-
merce. Retrieved 2008-05-20.
[5] “Best Locally Created Cocktail”. Best of the Twin Cities
2006. CityPages.com. Retrieved 2006-12-31.
[6] Regan, Gary; Regan, Mardee Haidin (October 2006).
“The Birth of the Cosmopolitan: A Tale of Two Bar-
tenders”. Ardent Spirits e-letter. Vol. 7, Issue 6. Archived
from the original on 2007-07-07. Retrieved 2006-12-31.
[7] New York Magazine - Oct 31, 1994 - Page 84 Vol. 27,
No. 43
[8] The New York Bartender’s Guide by Sally Ann Berk in
1994
[9] Gourmet: Volume 55, Issues 7-12 by Pearl Violette New-
field Metzelthin in 1995: Brent Barnette New York, New
York
[10] Complete world bartender guide - Page 117 by Bob Sen-
nett in 1993
[11] “cocktail virgin slut: cosmopolitan”. Cocktailvir-
gin.blogspot.co.uk. 2009-12-16. Retrieved 2014-03-15.
[12] “Pioneers of Mixing at Elite Bars: 1903-1933: Ama-
zon.co.uk: Charles Christopher Mueller, Andrew Myles
Davies: Books”. Amazon.co.uk. Retrieved 2014-03-15.
[13] http://www.smallscreennetwork.com/video/41/
cosmopolitan/
26.7. EXTERNAL LINKS 105

[14] “Cosmopolitan #3 (1934 recipe) Cocktail Recipe - How

To Make Cocktail Recipes”. diffordsguide. Retrieved
2014-03-15.

[15] “BEST LOCALLY CREATED COCKTAIL Minneapo-

lis 2006 - Cosmopolitan”. City Pages. 2007-03-31. Re-
trieved 2014-03-15.

[16] “Cosmopolitan #2 (DeGroff’s formula) Cocktail Recipe

- How To Make Cocktail Recipes”. diffordsguide. Re-
trieved 2014-03-15.

[17] Calabrese, Salvatore (1997). Classic Cocktails. London:

Prion Books. p. 103. ISBN 1-85375-240-1.

[18] Kammerling, Alex (June 2003). “all you need to know

about The Cosmopolitan”. Class, the magazine of bar cul-
ture.

[19] 150 Classic Cocktails. London: Hamlyn. 2003. p. 38.

ISBN 0 600 60992 8.

[20] Cocktails. London: Octopus. 2007. ISBN 0-600-61671-

1.

[21] “Cosmopolitan Drink Recipe”. Spirit Drinks. Retrieved

2010-07-01. External link in |publisher= (help)

[22] Fabrikant, Mel (28 February 2012). “Red Velvet Cosmo

Introduced By Kathy Wakile of 'The Real Housewives of
New Jersey'". Paramus Post. Retrieved 5 July 2012.

[23] “Bio: Kathy Wakile: Cast”. Bravo TV. Real Housewives

of New Jersey. Retrieved 5 November 2013.

26.7 External links

Chapter 27

Mai Tai

This article is about the cocktail. For the pop-act, see Triple Sec, 30ml Fresh Lime Juice,
Mai Tai (music group). For the pro wrestler, see Afa Served over crushed ice, garnished and a cherry.
Anoaʻi, Jr.. For the martial art, see Muay Thai.

The Mai Tai is an alcoholic cocktail based on rum, 27.3 Culture

Curaçao liqueur, and lime juice, associated with
Polynesian-style settings.
27.1 History
Victor J. Bergeron claimed to have invented the Mai
Tai in 1944 at his eponymous restaurant, Groger, in
California.[1] Trader Vic’s rival, Don the Beachcomber,
claimed to have created it in 1933 at his then-new
bar named for himself (later a famous restaurant) in
Hollywood. Don the Beachcomber’s recipe is more com-
plex than that of Vic’s and tastes quite different.[2]
“Maita'i” is the Tahitian word for “good"; but the
drink is spelled as two words, sometimes hyphenated or
capitalized.[3][4]
The Trader Vic’s story of its invention is that the Trader
(Victor J. Bergeron) created it one afternoon for some
friends who were visiting from Tahiti. One of those
friends, Carrie Guild, tasted it and cried out: “Maita'i
roa ae!" (literally “very good!", figuratively “Out of this
world! The best!")—hence the name.[5]
In 1953 the Matson Navigation Company (now Matson,
Inc.) commissioned Victor Bergeron to create a drink
for their new Royal Hawaiian Hotel. Victor then made a
variation on the Mai Tai recipe adding pineapple juice;
this variant is still served today at the hotel.
27.2 Recipe
The Mai Tai became such a popular cocktail in
the 1950s–60s that many restaurants, particularly tiki-
themed restaurants or bars, served them. The Mai Tai
was also prominently featured in the Elvis Presley film
Blue Hawaii.
Today, the Mai Tai is synonymous with Tiki culture both
past and present.
As of 2008, Trader Vic’s Restaurant chain began to open
small establishments called Mai Tai Bars that primarily
serve cocktails and pupus (appetizers).
27.4 References
[1] “The Origin of the Mai Tai”, , tradervics.com via
archive.org
[2] Coulombe, Charles A. (2005). Rum: The Epic Story of the
Drink That Conquered the World. Citadel Press. p. 258.
[3] Oxford English Dictionary, third edition, s.v. mai tai
[4] “maitai”, Merriam-Webster Online Dictionary
[5] “Mai Tai”. Bartenders Database. 2009-10-21. Retrieved
2010-08-13.
27.5 External links
• Mai Tai links at DMOZ

• Tiki culture at DMOZ

There are many recipes for Mai Tais. Eleven of them,
including three different versions of Trader Vic’s, as well • The Cocktail Spirit with Robert Hess - Video
as the recipe of Don the Beachcomber, can be found at demonstration for making a proper Mai Tai
Wikibooks Mai Tai.
Classic Mai Tai
45ml Aged Jamaican Rum, 15ml Orgeat Syrup, 15ml

106
Chapter 28
Cuba Libre
This article is about the cocktail. For other uses, see
Cuba libre (disambiguation).
“Rum and coke” redirects here. For the Dub Pistols
album, see Rum & Coke.
The Cuba Libre (/ˈkjuːbə ˈliːbreɪ/; Spanish pronunciation:
[ˈkuβa ˈliβɾe], “Free Cuba”) is a cocktail made of cola,
lime, and dark or light rum. This cocktail is often referred
to as a Rum and Coke in the United States, Canada, the
UK, Ireland, Australia and New Zealand where the lime
juice may or may not be included.
28.1 History
Accounts of the invention of the Cuba Libre vary. One According to Havana Club:
account claims that the drink (Spanish for Free Cuba) was
invented in Havana, Cuba around 1901/1902. Patriots
aiding Cuba during the Spanish–American War—and,
later, expatriates avoiding Prohibition—regularly mixed
rum and cola as a highball and a toast to this Caribbean first sipped in Cuba. The year? 1900. 1900 is
island.[1]
According to Bacardi:
The world’s second most popular drink
was born in a collision between the United
States and Spain. It happened during the
Spanish-American War at the turn of the cen-
tury when Teddy Roosevelt, the Rough Rid-
ers, and Americans in large numbers arrived
in Cuba. One afternoon, a group of off-duty
soldiers from the U.S. Signal Corps were gath-
ered in a bar in Old Havana. Fausto Rodriguez,
a young messenger, later recalled that Captain
Russell came in and ordered Bacardi (Gold)
rum and Coca-Cola on ice with a wedge of
lime. The captain drank the concoction with
such pleasure that it sparked the interest of the
soldiers around him. They had the bartender
prepare a round of the captain’s drink for them.
The Bacardi rum and Coke was an instant hit.
As it does to this day, the drink united the
crowd in a spirit of fun and good fellowship.
When they ordered another round, one soldier
suggested that they toast ¡Por Cuba Libre! in
celebration of the newly freed Cuba. The cap-
tain raised his glass and sang out the battle cry
that had inspired Cuba’s victorious soldiers in
the War of Independence.[2]
The Rough Riders left Cuba in September 1898 and in-
cluded no Signal Corps soldiers, so it is clear that the
story reflects an incident during the American military
occupation of Cuba, and not during the war itself, which
ended in 1898.[3] Coca-Cola was not available in Cuba
until 1900.[4] According to a 1965 deposition by Fausto
Rodriguez, the Cuba Libre was first mixed at a Cuban bar
in August 1900 by a member of the U.S. Signal Corps,
referred to as "John Doe".[5]
Along with the Mojito and the Daiquiri, the
Cuba Libre shares the mystery of its exact ori-
gin. The only certainty is that this cocktail was
generally said to be the year that cola first came
to Cuba, introduced to the island by American
troops. But “Cuba Libre!" was the battle cry
of the Cuba Liberation Army during the war
of independence that ended in 1898.[2]
28.2 Popularity
This drink was once viewed as exotic, with its dark syrup,
made (at that time) from kola nuts and coca.
Soon, as Charles H. Baker, Jr. points out in his Gentle-
men’s Companion of 1934, the Cuba Libre “caught on
everywhere throughout the [American] South ... filtered
through the North and West,” aided by the ample sup-
ply of its ingredients. In The American Language, 1921,
H.L. Mencken writes of an early variation of the drink:
“The troglodytes of western South Carolina coined 'jump
stiddy' for a mixture of Coca-Cola and denatured alcohol
(usually drawn from automobile radiators); connoisseurs
reputedly preferred the taste of what had been aged in
Model-T Fords.”[5]
107
108
The drink gained further popularity in the United States
after The Andrews Sisters recorded a song (in 1945)
named after the drink’s ingredients, "Rum and Coca-
Cola". Cola and rum were both cheap at the time and
this also contributed to the widespread popularity of the
concoction.[5]
28.3 Recipe variations
Pre-mixed Bundaberg Rum & Cola, 2006
Two Cuba Libres
The Cuba Pintada (“stained Cuba”) is one part rum with
two parts club soda and just enough cola so that it tints
the club soda. The Cuba Campechana (“half-and-half
Cuba”) contains one part rum topped off with equal parts
of club soda and cola. They are both popular refresh-
ments, especially among young people.
Other recent variations are the Cuba Light made with
rum and Diet Coke, and the Witch Doctor made with
dark rum and Dr. Pepper.
Another variation of the Cuba Libre is the Cuban Mis-
sile Crisis. Compared to a normal Cuba Libre, it uses a
higher proof rum, such as Bacardi 151 (75.5%).
A variation of the Cuba Libre popular in the West In-
dies is a “Hot” Cuba Libre which includes a splash
of Caribbean hot sauce (for example, Capt'n Sleepy’s
Quintessential Habanero, or Matouk’s).
Some people substitute Cream Soda and spiced rum to
create a bright gold drink, often referred to as a Midas.
Another common variation is the use of “golden” or
“dark” rum as opposed to white rum. This variation is
the most commonly used in Venezuela.
28.4 Local variations
The drink’s name has evolved somewhat in both Cuba and
the United States, where some choose to refer to it as a
Mentirita (“a little lie”), in an opinionated reference to
Cuban politics.
CHAPTER 28. CUBA LIBRE
• In Afghanistan during Operation Enduring Free-
dom, a drink created by American contractors with
BAE Systems, who were prohibited from drinking
alcohol by General Order 1 while in the country, the
“Kabul Libre” is straight Coca-Cola with a squeeze
of citrus.
• In Australia, the more popularly known drink is sim-
ply Rum and Coke or “Rumbo”, which contains no
lime, commonly uses a local dark rum and can be
purchased in cans as a ready-to-drink. However, the
combination of light rum, brown sugar and cola is
commonly ordered at cocktail bars as a Cuba Libre.
• In Brazil, there is another variation, made with
cachaça and lemon without peeling, it is known pop-
ularly as Samba-em-Berlim (Samba-in-Berlin).
• Often the drink is called Cuban for the original mix
and White Cuban when coke is replaced with Sprite
or 7up.
• In Chile and Spain, Cuba Libre is also called “Ron-
Cola” and “Cubata”. In Spain it is commonly used
dark rum, not light.
• In Costa Rica, it is normally known as “Ron-Coca”,
although a low calorie variation called Tico Libre is
made with gold or dark rum, diet cola and garnished
with lemon for a refreshing finish.
• In the Cayman Islands, the beverage is generally
consumed with a dark rum, rather that the tradi-
tional white rum.
• In Czech Republic and Slovakia, Kofola, a popular
local soft drink, is frequently used instead of coke.
Also, the rum is often substituted by Tuzemak.
• In the Dominican Republic it is a popular drink
poured with a generous amount of locally produced
Dominican Rum (i.e. Brugal, Bermúdez, etc.) and
cola, topped off with a slice of lime. Dominicans
also have a variant called the Santo Libre in which
the cola is substituted with Sprite.
• In Finland the drink is most commonly referred to
as a Rommikola (“Rum with cola”); and in Iceland
romm í kóla (or í kók that reads as: in “coke”)
28.5. REFERENCES 109

means the same. It contains light or dark rum de- • In Poland, when it is mixed using Burn and rum, it
pending on the preference of the consumer and a is called a Poland Libre. This, because Burn is a
dash of lemon or lime juice. Rommikola is usually popular drink to mix in Poland and the drink turns
garnished with a slice from the fruit from which the white and red (the colors of Poland).
juice is extracted. In some restaurants and bars the
name Cuba Libre is used to emphasize that the rum • In Russia Cuba Libre without the lime juice is called
used is of Cuban origin. Rock-n-Roll Star, after a popular song that features
the recipe. Any distilled spirit could be substituted
• In Germany, like in many other European countries, for a rum in a pinch, but these variations generally
the most common variation of the drink is Rum and do not have any specific names.
Coke, called Rum-Cola or Cola-Rum in German.
• In Venezuela the Cuba Libre Preparado (“Pre-
Sometimes, dark or spiced rum is used instead of
pared Cuba Libre”) includes a dash of gin and a dash
light rum. In eastern Germany, the variation with
of Angostura bitters.
dark rum is sometimes considered to be connected
to Ostalgie, since a popular bottled ready-to-drink
product with dark rum and with the very generic
brand name “Cola Rum” existed in East Germany 28.5 References
from the early 1970s until German Reunification.
Another common name is Bacardi-Cola, named af- Notes
ter the known rum brand.
[1] “The Original BACARDI Cuba Libre Celebrates 110th
• In Greece Thessaloniki, there is another variant, that Anniversary”. Business Wire. 3 August 2010. Retrieved
consists of "retsina" and cola, named “tumba libre”. 24 January 2011.
“Tumba” is the name of a neighborhood in Thessa-
loniki. [2] “Cuba Libre History”. Havana Club. Retrieved 24 Jan-
uary 2011.
• In India, the more popularly known drink is simply [3] “The Rough Riders and Colonel Roosevelt”. Theodore
Rum and Coke, which contains no lime, commonly Roosevelt Association. Retrieved 24 January 2011.
uses a local rum (such as Old Monk). Mixing cola
with hard alcoholic beverages other than rum is quite [4] “The Chronicle Of Coca-Cola”. The Coca-Cola Com-
popular in India. pany. Retrieved 24 January 2011.

[5] Charles A. Coulombe (2005) [2004]. "'Rum and Coca-

• In Mexico, it is one of the most popular alco-
Cola': A Symbol of Exotic Sophistication”. Rum: The
holic drinks and it is usually referred to simply as Epic Story of the Drink That Conquered the World. New
a “Cuba”. York, NY: Citadel Press. p. 249. ISBN 978-0-8065-
2583-9.
• In the Netherlands the drink is usually served with-
out lime and commonly referred to as Baco, from [6] “Peru Libre Cocktail Recipe”. Retrieved 19 July 2012.
the two ingredients of Bacardi rum and cola (even
though many bars don't serve Bacardi, the term baco
is widely used.) 28.6 External links
• In Newfoundland, there has been a long history of
• Media related to Cuba libre at Wikimedia Commons
trading dried salted codfish to the West Indies, usu-
ally for rum, molasses and spices. Newfoundland
Screech, a rum which is actually made in Jamaica, is
popularly mixed with coke – without lime. One vari-
ation to this drink is called the Tom Morry – which
involves equal parts dark rum, water and coke.

• In Nicaragua, when it is mixed using Flor de Caña

(the national brand of rum) and cola, it is called a
Nica Libre.

• In Puerto Rico, a variation called “Spicy cherry” or

“Spicy vanilla” is made of spiced rum, cherry coke
or vanilla coke, and garnished with a lime.

• In Peru, a variation called Peru Libre is made with

pisco rather than rum.[6]
Chapter 29

Caipirinha

Caipirinha (Portuguese pronunciation: [kajpiˈɾĩjɐ]) ̃ is 29.2 Name

Brazil's national cocktail, made with cachaça (pronounced:
[kaˈʃasɐ]) (sugarcane hard liquor), sugar and lime.[2] The word caipirinha is the diminutive version of the
Cachaça, also known as Pinga or Caninha, is Brazil’s Brazilian word caipira, which refers to someone from the
most common distilled alcoholic beverage. Although countryside, being an almost exact equivalent of the US
both rum and cachaça are made from sugarcane-derived English hillbilly or the Lowland Scots teuchter. The word
products, in cachaça the alcohol results from the fermen- may be used as either a masculine or a feminine noun,
tation of fresh sugarcane juice that is then distilled, while
but when referring to this drink it is only feminine (us-
rum is usually made from refinery by-products such as age of diminutives is common in Brazil). In the Brazilian
molasses.[3] vocabulary, the word caipirinha is mostly associated with
The drink is prepared by smashing the fruit and the sugar the drink itself rather than the class of person.
together, and adding the liquor. This can be made into
a single glass, usually large, that can be shared amongst
people, or into a larger jar, from where it is served in 29.3 Variations
individual glasses.

• Although Brazilian law (Decree 6.871[9] based on

29.1 History
Although the real origins of caipirinha, as it is known
today, are unknown, according to one account it began
around 1918 in the state of São Paulo with a popular
recipe made with lime, garlic and honey, indicated for
patients with the Spanish flu. Today it is still being used
as a remedy for the common cold. As it was quite com-
mon to add some distilled spirits to home remedies, in
order to expedite the therapeutic effect, rum was com-
monly used. “Until one day someone decided to remove
the garlic and honey. Then added a few tablespoons sugar
to reduce the acidity of lime. The ice came next, to ward
off the heat,” explains Carlos Lima, executive director of
IBRAC (Brazilian Institute of Cachaça).[4][5]
The caipirinha is the strongest national cocktail of There are many derivations of caipirinha in which other
Brazil[6] and is imbibed in restaurants, bars, and many spirits substitute for cachaça. Some include:
households throughout the country. Once almost un-
known outside Brazil, the drink has become more popu-
lar and more widely available in recent years, in large part
due to the rising availability of first-rate brands of cachaça
outside Brazil.[7] The International Bartenders Associa-
tion has designated it as one of their Official Cocktails.[8]
Normative Ruling 55, from Oct. 31, 2008)[10]
as well as the International Bartenders Association
(IBA)[11] allow the use of the name caipirinha for
the version with lime only, the term is often used to
describe any cachaça-and-fruit-juice drink with the
fruit’s name (e.g. a passionfruit caipirinha, kiwifruit
caipirinha or strawberry caipirinha).
• Caipifruta is a very popular caipirinha drink in
Brazil, consisting of cachaça, crushed fresh fruits
(either singly or in combination), and crushed ice.
The most popular fresh fruits used to create caip-
ifrutas are tangerine, lime, kiwifruit, passion fruit,
pineapple, lemon, grapes, mango, cajá (Spondias
mombin fruit), and caju (cashew fruit).
29.4 Derivations
• The Caipivodka (also known as Caipiroska,
Caipiroshka or Caipirovka), in which vodka sub-
stitutes for cachaça. Very popular in Finland
and Sweden. In Africa this version is also called
“Dawa”, Swahili for medicine.

110
29.7. EXTERNAL LINKS 111

• The Caipiroska Negra, Black Caipiroshka or Caipi-
black is made with black vodka instead of cachaça.
• Caipiríssima is a caipirinha made with rum instead
of cachaça; the word was coined for an advertise-
ment for a popular rum brand in the late '70s.
[7] Willey, Rob (February 2006). “Everyday with Rachael
Ray”. Cane and Able. Retrieved 2007-01-14. The
caipirinha—a sour-sweet combination of crushed limes,
sugar and cachaça—has become the darling of American
bartenders, and first-rate cachaça is at last finding a place
on American liquor-store shelves.

• Caipinheger is another variation made using
Steinhäger.[12][13]
• Caipirão is another Portuguese variation made using
Licor Beirão instead of cachaça. Beirão liquor is
very sweet, so no sugar is used.[14]
• Caipisake (also called Sakeirinha and made with
sake instead of cachaça) is also becoming increas-
ingly popular, most commonly made with strawber-
ries or kiwifruit.[15][16] [11] “IBA Official Cocktails”. International Bartenders Asso-
• Global variations of the Caipirinha were created to
celebrate the 2014 FIFA World Cup in Brazil by re-
placing the sugar with a liqueur or ingredient from
each nation’s home country.[17]
• A variation from Italy is made using Campari in-
stead of cachaça.[18]
[8] “International Bartenders Association”. IBA. 2005–2007.
Archived from the original on February 19, 2007. Re-
trieved 2007-04-14.
[9] “Decree 6871/2009” (in Portuguese). Brazilian Republic
Presidency’s Civil Office. 2009. Retrieved 2015-03-18.
[10] “Ruling Instruction No. 55 from 31/10/2008” (in Por-
tuguese). Brazilian Ministry of Agriculture (MAPA).
2008. Retrieved 2015-03-18.
ciation. Archived from the original on March 7, 2015.
Retrieved 2015-03-18.
[12] “Fazenda Libanus Agroindustria Ltda”. Fazenda Libanus
Agroindustria Ltda.
[13] “Tangiroska”. The Latin Kitchen.
[14] “Caipirão Promotional website”. Caipirão. 2005–2007.
Retrieved 2012-06-01.

[15] “How to Make a Sakerinha (A Brazilian-Japanese Fusion

29.5 See also Cocktail)".

[16] “Caipirinha with different flavours”. mybraziliancuisine.

• Cocktails with cachaça
• List of cocktails with cachaça
• Daiquiri – similar Cuban cocktail
• Ti'Punch – similar French Caribbean cocktail
[17] “World Cup Cocktails for All Teams”. BourbonBlog.com.
Retrieved 2014-06-16.
[18] “Camparinha Cocktail Recipe with Picture”. 1 January
0001. Check date values in: |date= (help)

• List of Brazilian dishes

29.7 External links
• List of Brazilian drinks

• Sour (cocktail) • Media related to Caipirinha at Wikimedia Com-

mons
• Caipirinha at Wikibooks
29.6 References
[1] “Brazilian Drinks: Caipirinha”. maria-brazil.org.

[2] “Lista de Publicações”. Senado.gov.br. Retrieved 2015-

06-15.

[3] “Cocktail Times - Dictionary”. Cocktail Times. Re-

trieved 2015-03-18.

[4] Casa e Jardim - NOTÍCIAS - A história da caipirinha at

the Wayback Machine (archived November 17, 2011)

[5] Drinquepedia - Things go better with a cocktail!.

“Receitas de Drinques - Drinquepedia”. Drinquepedia.
Archived from the original on September 27, 2013.

[6] Mackay, Jordan (August 10, 2006). “Made in Brazil”.

7x7 Magazine..
Chapter 30

Martini (cocktail)

For the vodka-based cocktail, see Vodka Martini. For in which London dry gin and dry vermouth are combined
other uses, see Martini. at a ratio of 2:1, stirred in a mixing glass with ice cubes,
with the optional addition of orange or aromatic bitters,
[3]
The Martini is a cocktail made with gin and vermouth, then strained into a chilled cocktail glass. Over time the
and garnished with an olive or a lemon twist. Over generally expected garnish became the drinker’s choice of
the years, the Martini has become one of the best- a green olive or a twist of lemon peel.
known mixed alcoholic beverages. H. L. Mencken called A dry Martini is made with dry, white vermouth. By the
the Martini “the only American invention as perfect as Roaring Twenties, it became common to ask for them.
the sonnet"[1] and E. B. White called it “the elixir of Over the course of the century, the amount of vermouth
quietude”.[2] steadily dropped. During the 1930s the ratio was 3:1, and
during the 1940s the ratio was 4:1. During the latter part
of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1
30.1 Preparation Martinis became considered the norm.[4]
A dirty Martini contains a splash of olive brine or olive
juice and is typically garnished with an olive.[5]
A perfect Martini uses equal amounts of sweet and dry
vermouth.[6]
Some Martinis were prepared by filling a cocktail glass
with gin, then rubbing a finger of vermouth along the rim.
There are those who advocated the elimination of ver-
mouth altogether. According to Noël Coward, “A perfect
Martini should be made by filling a glass with gin, then
waving it in the general direction of Italy”, Italy being a
major producer of vermouth.[7] Luis Buñuel used 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.[8]
In 1966, the American Standards Association (ASA) re-
leased K100.1-1966, “Safety Code and Requirements for
Dry Martinis,” a humorous account of how to make a
“standard” dry martini.[9] The latest revision of this doc-
ument, K100.1-1974, was published by American Na-
tional Standards Institute (ANSI), the successor to ASA,
though it is no longer an active standard.[10]
There are a number of variations on the traditional Mar-
tini. The fictional spy James Bond sometimes asked for
his vodka Martinis to be "shaken, not stirred,” following
Harry Craddock's The Savoy Cocktail Book (1930), which
prescribes shaking for all its Martini recipes.[11] The
proper name for a shaken Martini is a Bradford.[12] How-
Three Martinis with olives as a garnish ever, Somerset Maugham is often quoted as saying that
“a Martini should always be stirred, not shaken, so that
By 1922 the Martini reached its most recognizable form

112
30.4. REFERENCES
the molecules lie sensuously on top of one another.”[13]
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.[14]
30.2 Origins and mixology
The exact origin of the martini is unclear. Numer-
ous cocktails with names and ingredients similar to the
modern-day martini were first seen in bartending guides
of the late 19th century.[15] For example, in the 1888 Bar-
tenders’ Manual there was a recipe for a drink that con-
sisted in part of half a wine glass of Old Tom Gin and a
half a wine glass of vermouth.[16] In 1863, an Italian ver-
mouth maker started marketing their product under the
brand name of Martini, and the brand name may be the
source of the cocktail’s name.[17]
30.4 References
Another popular theory suggests it evolved from a cock-
tail 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. Alternatively, the people of
Martinez say the drink was first created by a bartender
in their town,[18] or maybe the drink was named after
the town. Another theory links the first dry martini to
the name of a bartender who concocted the drink at
the Knickerbocker Hotel in New York City in 1911 or
1912.[19]
The Marguerite Cocktail could also be considered an
early form of the Martini, consisting as it did of a 2:1
mix of Plymouth dry gin and dry vermouth, with a dash
of orange bitters.[20]
During Prohibition the relative ease of illegal gin manu-
facture led to the martini’s rise as the predominant cock-
tail of the mid-20th century in the United States. With the
repeal of Prohibition, and the ready availability of quality
gin, the drink became progressively drier. In the 1970s
and 80s, 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.
Some newer drinks include the word “martini” or the [9] K100.1-1966 Safety Code and Requirements for Dry Mar-
suffix "-tini” in the name (e.g., appletini, peach martini,
chocolate martini, espresso martini). These are named
after the martini cocktail glass they use and generally con-
tain vodka but share little else in common with the drink. [10] K100.1-1974 Safety Code and Requirements for Dry Mar-
The closest relation and best known of these is the "vodka
martini", which previously existed starting in the 1950s
under the name kangaroo cocktail before taking over the [11] Craddock, Harry (2011). The Savoy Cocktail Book.
Martini moniker.
[12] David A. Embury (1948). The Fine Art of Mixing Drinks.
30.3 See also
[13] Schott, Ben (2003). Schott’s Food & Drink Miscellany.
• Bronx (cocktail)
113
• Gibson (cocktail)
• List of cocktails
• List of martini variations
• Martini (vermouth)
• Martini & Rossi
• Martini Shot, a film industry term for the last shot
of the day, because “the next shot is out of a glass”
• Three-martini lunch
• Vesper (cocktail)
• Dryness (taste)
[1] Edmunds, Lowell (1981). Martini, Straight Up: The Clas-
sic American Cocktail. Johns Hopkins University Press.
ISBN 0-8018-5971-9.
[2] Conrad, Barnaby, III (1995). The Martini: An Illustrated
History of an American Classic. Chronicle Books. pp.
10–11. ISBN 0-8118-0717-7.
[3] McElhone, Harry (1922). Harry’s ABC of Mixing Cock-
tails. Dean & Son Ltd. p. 55.
[4] “Drink Recipes: How to Make a Dry Martini, Classic
Cocktails”. Thirsty NYC. 6 February 2014. Retrieved 6
February 2014.
[5] Bloom, Dave. The Complete Bartender’s Guide. Carlton
Books. p. 95. ISBN 1-84222-736-X.
[6] http://cocktails.about.com/od/cocktailrecipes/r/prfct_
mrtni.htm
[7] “Instant Expert: How to make a perfect Martini”. The
Daily Telegraph. 13 September 2013. Retrieved 2
September 2014.
[8] Buñuel, Luis (1982). Mon Dernier soupir [My Last
Breath] (in French).
tinis (PDF) (1966 ed.). American Standards Association.
August 31, 1966. Retrieved 21 February 2016.
tinis (PDF) (1974 ed.). American National Standards In-
stitute. August 30, 1974. Retrieved 21 February 2016.
Pavilion Books. pp. 102–103. ISBN 9-781862-052963.
New York City: Doubleday. p. 101.
London: Bloomsbury Publishing. ISBN 9780747566540.
114 CHAPTER 30. MARTINI (COCKTAIL)

[14] Irma S. Rombauer (1975). Joy of Cooking. p. 49. [The

old-fashioned glass] is increasingly used these days [mid-
1970s] by people who prefer their Martinis 'on the rocks’
instead of 'up'—that is, in the rather more fussy and more
precise cocktail-glass type of preparation.

[15] Edmunds, Lowell (1998). Martini, Straight Up: The Clas-

sic American Cocktail. Johns Hopkins University Press.
p. 81. ISBN 978-0-8018-7311-9.

[16] Johnson, Harry (1888). The New and Improved Illustrated

Bartenders’ Manual; Or: How to Mix Drinks of the Present
Style. H. Johnson. p. 38.

[17] “Shaken or Stirred? A Short History to Celebrate Na-

tional Martini Day”. The Drink Nation. 19 June 2012.
Retrieved 19 July 2012.

[18] Taylor, David (2002). Martini. Silverback Books. p. 8.

ISBN 978-1-930603-03-5.

[19] Gasnier, Vincent (2007). Drinks. DK Adult. p. 376.

[20] Thomas, Stuart (1904). Stuart’s Fancy Drinks and How to

Mix Them. Excelsior Publishing House. p. 132.

30.5 External links

• Gadberry, Brad (2008-01-12). “The Martini FAQ”.
Retrieved 2008-08-10.
• History of the Martini: A talk with Max Rudin, 29
December 1997 (RealAudio format)
Chapter 31
Manhattan (cocktail)
“Manhattan cocktail” redirects here. For the 1928 film, The Manhattan is one of six basic drinks listed in David
see Manhattan Cocktail (film). A. Embury's classic The Fine Art of Mixing Drinks.
A Manhattan is a cocktail made with whiskey, sweet
A Manhattan served in a cocktail glass
vermouth, and bitters. Commonly used whiskeys include
rye (the traditional choice), Canadian whisky, bourbon,
blended whiskey, and Tennessee whiskey. The cocktail
is often stirred and strained into a cocktail glass, where it
is garnished with a Maraschino cherry with a stem.[1][2]
A Manhattan can also be served on the rocks in a lowball
glass. The whiskey-based Manhattan is one of five cock-
tails named for one of New York City’s five boroughs, but
is perhaps most closely related to the Brooklyn cocktail,[3]
a mix utilizing dry vermouth and Maraschino liqueur in
place of the Manhattan’s sweet vermouth, as well as Amer
Picon in place of the Manhattan’s traditional bitters.
115
31.1 Origin and history
A popular history suggests that the drink originated at the
Manhattan Club in New York City in the early 1870s,
where it was invented by Dr. Iain Marshall for a ban-
quet hosted by Jennie Jerome (Lady Randolph Churchill,
mother of Winston) in honor of presidential candidate
Samuel J. Tilden. The success of the banquet made the
drink fashionable, later prompting several people to re-
quest the drink by referring to the name of the club where
it originated—"the Manhattan cocktail”.[4][5] However,
Lady Randolph was in France at the time and pregnant,
so the story is likely a fiction.[6]
However, there are prior references to various similar
cocktail recipes called “Manhattan” and served in the
Manhattan area.[5] By one account it was invented in the
1860s by a bartender named Black at a bar on Broadway
near Houston Street.[7]
The original “Manhattan cocktail” was a mix of “Amer-
ican Whiskey, Italian Vermouth and Angostura bit-
ters".[8][9] During Prohibition (1920–1933) Canadian
whisky was primarily used because it was available.[10]
An early record of the cocktail can be found in William
Schmidt’s “The Flowing Bowl”, published in 1891. In
it, he details a drink containing 2 dashes of gum (gomme
syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion
of whiskey and 1/3 portion of vermouth.
The same cocktail appears listed as a “Tennessee Cock-
tail” in Shake 'em Up! by V. Elliott and P. Strong, copy-
right 1930 (p. 39): “Two parts of whiskey, one part of
Italian Vermouth and a dash of bitters poured over ice
and stirred vigorously.”
31.2 Traditions
On the small North Frisian island of Föhr, the Manhattan
cocktail is a standard drink at almost every cafe restau-
116
rant, and “get together” of locals.[11] The story goes, that
many of the people of Föhr emigrated to Manhattan dur-
ing deep sea fishing trips, took a liking to the drink, and
brought it back to Föhr with them. The drink is usually
mixed 1 part (the 'perfect' is said to be half white/half
red) vermouth to 2 parts whiskey, with a dash of bitters,
served ice cold, in an ice cold glass, or with ice and a
cherry garnish.
There is a mistaken belief that Manhattans are always
stirred and never shaken, primarily to avoid persistent
foaming. However such foaming now indicates either
dirty equipment or less than premium quality ingredi-
ents. Traditions for both preparations go back to the late The following are other variations on the classic Manhat-
1800s.[12] tan:
31.3 Variations
A Manhattan served in a coupe
Traditional views insist that a Manhattan be made with
American rye whiskey. However, more often than not, it
is made with bourbon or Canadian whisky. The Man-
hattan is subject to considerable variation and innova-
tion, and is often a way for the best bartenders to show
off their creativity.[7] Some shake the ingredients with
ice in a cocktail shaker instead of stirring it, creating a
froth on the surface of the drink. Angostura are the clas-
sic bitters, but orange bitters, Peychaud’s Bitters, may be
used, or the Manhattan can be made without any bit-
ters at all; using Fernet-Branca yields what is called a
Fanciulli cocktail.[13] Some make their own bitters and
CHAPTER 31. MANHATTAN (COCKTAIL)
syrups, substitute comparable digestifs in place of ver-
mouth, specialize in local or rare whiskeys, or use other
exotic ingredients.[7] A lemon peel may be used as gar-
nish. Some add juice from the cherry jar or Maraschino
liqueur to the cocktail for additional sweetness and color.
Originally, bitters were considered an integral part of any
cocktail, as the ingredient that differentiated a cocktail
from a sling.[14] Over time, those definitions of cocktail
and sling have become archaic, as sling has fallen out of
general use (other than in certain drink names), and cock-
tail can mean any drink that resembles a martini, or sim-
ply any mixed drink.
• A Rob Roy is made with Scotch whisky.[7]
• A Dry Manhattan is made with dry vermouth in-
stead of sweet vermouth, usually also replacing the
maraschino cherry with a twist in keeping with the
overall principle of reducing the cocktail’s sweet-
ness. A Manhattan made with dry vermouth but
retaining the cherry rather than twist is sometimes
known as a “half-dry Manhattan,” but this name
risks confusion with the “Perfect Manhattan” (see
below), whose quantity of vermouth consists of
equal parts sweet vermouth and dry vermouth.[7]
• A Perfect Manhattan is made with equal parts
sweet and dry vermouth.[7]
• A Brandy Manhattan is made with Brandy instead
of whiskey and is very popular in Wisconsin and
Minnesota.[15]
• A Metropolitan is similar to a brandy Manhattan,
but with a 3-to-1 ratio of brandy to vermouth.[16]
• A Cuban Manhattan is a Perfect Manhattan with
dark rum as its principal ingredient.[17]
• A Tijuana Manhattan is made with an Anejo
Tequila.[18]
• The Fourth Regiment is a classic (ca. 1889) cock-
tail that uses a 1/1 ratio of whiskey and vermouth,
and uses three dashes of three different bitters -
orange bitters, celery bitters, and Peychaud’s Bit-
ters.[19]
31.4 References
[1] Recipe for a Manhattan Cocktail from about.com
[2] http://mybestcocktails.com/recipe-21-Manhattan.html
Recipe for a classic Manhattan Cocktail
[3] The Brooklyn Cocktail | Serious Eats : Recipes
[4] Holiday Cocktail Party from CocktailTimes.com
31.5. EXTERNAL LINKS 117

[5] “Patrick Murphy’s The Barman’s Corner”. Buckeye Tav-

ern. 15 March 1945. pg. 6, col. 2. qtd. in “Moscow
Mule; Molotov Cocktail; Manhattan Cocktail”. The Lin-
guist List. American Dialect Society. 28 October 2000.
Retrieved 2010-03-10.

[6] Winston Churchill, My Early Life

[7] Regan, Gary (September 21, 2007). “The Manhattan

project: A bartender spills his secrets on the king of cock-
tails”. San Francisco Chronicle. Retrieved 2007-09-21.

[8] Bonisteel, Sara (22 May 2006). “Tipplers Toast the Cock-
tail on Its 200th 'Anniversary'". Fox News Network. Re-
trieved 2010-03-10.

[9] “Manhattan”. Cocktail Times. Retrieved 2007-09-21.

[10] ref:blog The Bar Mixer Has Spoken... retrieved March 6

2013

[11] Essen und Trinken from Föhr-Digital.de

[12] Burkhart, Jeff (6 November 2010). “To shake or not to

shake”. marinij.com. Marin Independent Journal. Re-
trieved 2013-06-26.

[13] Felten, Eric (January 3, 2009). “Making Bitter Fernet-

Branca Much Easier to Swallow”. The Wall Street Journal.
Retrieved 2010-04-16.

[14] Levin, Steve (May 12, 2006). “The Origin of Cocktails”.

Pittsburgh Post-Gazette. Retrieved 2010-04-16.

[15] OnMilwaukee.com Bars & Clubs: Wisconsinites love af-

fair with brandy

[16] Felten, Eric (September 8, 2007). “In a League of Their

Own: The Ivy League, That Is”. The Wall Street Journal.
Retrieved 2007-10-22.

[17] “Manhattan”. Great Cocktails. Retrieved 2007-10-22.

[18] Donohue, Peter (Feb 2011) Azul 17 Tequila Lounge

[19] How to make the Fourth Regiment Cocktail - The Cock-

tail Spirit with Robert Hess

31.5 External links

Chapter 32

Rob Roy (cocktail)

Not to be confused with Roy Rogers (cocktail). [4] Graham, Colleen. “Rob Roy” on About.com Accessed:
May 19, 2011.
The Rob Roy is a cocktail created in 1894 by a bartender [5] Wondrich, David. “Rob Roy” Esquire (November 5,
at the Waldorf Astoria in Manhattan, New York City. 2007). Accessed: May 19, 2011.
The drink was named in honor of the premiere of Rob
[6] Jacobo. “How To Prepare a Rob Roy Cocktail” Videojug
Roy, an operetta by composer Reginald De Koven and
Accessed: May 19, 2011.
lyricist Harry B. Smith loosely based upon Scottish folk
hero Rob Roy MacGregor.[1][2]
A Rob Roy is similar to a Manhattan but is made exclu-
sively with Scotch whisky, while the Manhattan is tradi-
tionally made with rye and today commonly made with
bourbon or Canadian whisky.[3][4][5]
Like the Manhattan, the Rob Roy can be made “sweet”,
“dry”, or “perfect”. The standard Rob Roy is the sweet
version, made with sweet vermouth, so there is no need to
specify a “sweet” Rob Roy when ordering. A “dry” Rob
Roy is made by replacing the sweet vermouth with dry
vermouth. A “perfect” Rob Roy is made with equal parts
sweet and dry vermouth.[4][5][6]
The Rob Roy is usually served in a cocktail glass and gar-
nished with 2 maraschino cherrys on a skewer (for the
standard version) or a lemon twist (for the perfect and
dry versions).[4][5][6]

32.1 See also

• List of cocktails

• Liquor portal

32.2 References
[1] Andrews, Sudhir (2008). Textbook of Food & Beverage
Management. Tata McGraw-Hill. p. 248. ISBN 978-0-
07-065573-7.

[2] "'Rob Roy' a Good Operetta” The New York Times (Octo-
ber 30, 1894)

[3] “Rob Roy Recipe” on the Real Restaurant Recipes website

(2006). Accessed: May 19, 2011.

118
Chapter 33

Sour (cocktail)

This article is about the family of cocktails. For the spirit Rickey, the Tom Collins, the Pink lady, the Old Fash-
used in cocktails, see Sourz. ioned) that now seem period pieces, evocative of another
era.”
A sour is a traditional family of mixed drinks. Common
examples of sours are the margarita and the sidecar. Sours White Lady
belong to one of the old families of original cocktails and
are described by Jerry Thomas in his 1862 book How to White Lady (also known as a Delilah, Chelsea Side-
Mix Drinks.[1] car, Kiernander, Janikedvence and Lillian Forever)
Sours are mixed drinks containing a base liquor, lemon is essentially a sidecar made with gin in place of brandy.
or lime juice, and a sweetener (triple sec, simple syrup, What makes it different from the simple gin sour is the
grenadine, or pineapple juice are common).[2] Egg whites switching of sugar for triple sec. The cocktail some-
are also included in some sours. times also includes additional ingredients, for example
egg white, sugar, or cream.
The classic concoction is most commonly served in a
33.1 List of sours martini cocktail glass. When an egg white is added a
champagne saucer is preferable; the silky foam clings
• Kamikaze more pleasingly to the curved glass.
IBA It is disputed who originally invented the drink. There are
[3]
— vodka, triple sec, and lime juice, mixed in at least two different opinions: first that it was devised by
equal parts. It is also served as a shot. Harry MacElhone in 1919 at Ciro’s Club in London. He
originally used crème de menthe, but replaced it with gin
• Daiquiri
at Harry’s New York Bar in Paris in 1929.[5]
IBA
[2] But The Savoy’s Harry Craddock also claims the White
— rum, lime juice and sugar.
Lady (gin, Cointreau, fresh lemon juice). The recipe ap-
• Sidecar pears in his Savoy Cocktail Book, published in 1930.[6]
IBA Joe Gilmore, former Head Barman at The Savoy, says
[4]
— cognac, triple sec and lemon juice. this was one of Laurel and Hardy's favorite drinks.[7]
• Margarita In John le Carré's 1965 novel The Looking Glass War,
IBA British spy and main protagonist Fred Leiser’s favorite
[4]
— tequila, cointreau and lime juice. drink is a White Lady, and he makes several attempts to
get other agents to try the cocktail.
In Dorothy Sayers' mystery novel Have his Carcase Lord
33.1.1 Gin sour Peter has a White Lady when he hears about his 'Lady'
Miss Harriet Vane being in trouble again.
The Gin Sour is a traditional mixed cocktail that pre-
dates prohibition. It is a simple combination of gin, lemon
juice, and sugar. Adding carbonated water to this turns it 33.1.2 Pisco sour
into a gin fizz.
In an 1898 book by Finley Dunne, Mr. Dooley includes Main article: Pisco Sour
it in a list of great supposedly American inventions.
Popular during the 1940s, Kevin Starr includes it in “an The Pisco Sour contains pisco brandy (a usually un-
array of drinks (the gin sour, the whiskey sour, the Gin aged grape brandy from Chile and Peru), lime (more

119
120
strictly, limón de pica) juice, simple syrup, egg white, and
bitters.[8] It is shaken, strained, and served straight in a
cocktail glass then garnished with the bitters (cinnamon
can be used). The addition of egg white creates a foamy
head when shaken before serving.[9] While pisco sour is
limón de pica-flavoured by default, pisco is combined
with other fruit to create mango sour, maracuya (pas-
sionfruit) sour, lucuma sour and so forth.[10] Peru has a
National Pisco Sour Day (which lasts a weekend) in mid-
February,[11] and Chile has Pisco Day in mid-May.[12]
33.1.3 Whiskey sour
Main article: Whiskey sour
The whiskey sour is a mixed drink containing bourbon
whiskey, lemon juice, sugar, and optionally a dash of egg
white to make it a Boston Sour. It is shaken and served
either straight or over ice. The traditional garnish is half
an orange slice and a maraschino cherry.
A notable variant of the whiskey sour is the Ward 8,
which often is based with either bourbon or rye whiskey,
both lemon and orange juices, and grenadine syrup as the
sweetener. The egg white sometimes employed in other
whiskey sours is generally not included in this variation.
33.1.4 Other sours
• Brandy Sour or Brandy Daisy (Jerry Thomas,
1887)—brandy, clear or orange curaçao, sugar,
lemon juice, shaken and strained into a wine glass.
• Cypriot Brandy Sour—Cyprus brandy, lemon cor-
dial and bitters, stirred in a tall glass, and topped
with soda or lemonade.
• Santa Cruz Sour (Jerry Thomas, 1887)—Santa
Cruz rum, sugar, lemon juice, shaken and strained
into a wine glass.
• Midori Sour—Honeydew melon liquor, grenadine,
lemon juice. Poured properly, it resembles a green
Tequila Sunrise with visible layers.
• Caipirinha—Cachaça, sugar, lime, ice in an Old
fashioned glass.
33.2 See also
• Lemon juice
• Lime juice
• List of cocktails
• List of lemon dishes and beverages
CHAPTER 33. SOUR (COCKTAIL)
33.3 Notes
1. ^ Jacques Barzun, 2001 (reprint), Mr. Dooley in
Peace and in War, University of Illinois, ISBN 0-
252-07029-1. Originally published by Small, May-
nard and Co., 1898. Collected from newspaper
columns. Online sources cite 1897 as the year of
this particular quotation.
2. ^ Kevin Starr, 2002, “Embattled Dreams: Califor-
nia in War and Peace, 1940–1950 (Americans and
the California Dream)", Oxford University Press,
ISBN 0-19-512437-5, A9 page image
3. ^ Tom Bullock, 1917, The Ideal Bartender. Project
Gutenberg eBook. The directions "½ Lime Juice”
and "½ Orange Juice” are as given in the source and
presumably refer to the juice of half a lime and half
an orange, respectively.
33.4 References
[1] Paul Clarke. Make Yourself Comfortable. September 25,
2005. The Cocktail Chronicles. Retrieved on January 1,
2007.
[2] Regan, Gary (2003). The Joy of Mixology, The Consum-
mate Guide to the Bartender’s Craft. Clarkson Potter. pp.
158–159. ISBN 0609608843.
[3] Regan, Gary (2003). The Joy of Mixology, The Consum-
mate Guide to the Bartender’s Craft. Clarkson Potter. p.
275. ISBN 0609608843.
[4] Regan, Gary (2003). The Joy of Mixology, The Consum-
mate Guide to the Bartender’s Craft. Clarkson Potter. pp.
160–162. ISBN 0609608843.
[5] Drink Recipe - White Lady
[6] 101 cocktails that shook the world: #5: The White Lady |
Independent, The (London) | Find Articles at BNET.com
[7] The Savoy: Checking into History” Channel 4 TV UK
[8] Goode, JJ. Cocktail of the month. Epicurious. Retrieved
2006-12-22.
[9] Pisco Sour recipe at DrinkBoy
[10] http://peru.com/estilo-de-vida/gastronomia/
maracuya-sour-que-necesitas-y-como-se-prepara-este-exquisito-trago-notic
[11] http://elcomercio.pe/noticias/dia-pisco-sour-112769
[12] http://piscochile.com/pisco/
33.5 External links
Chapter 34

Long Island Iced Tea

A Long Island Iced Tea is a type of alcoholic mixed
drink typically made with tequila, vodka, light rum, triple
sec, gin, and a splash of cola, which gives the drink the
same amber hue as its namesake.[1] It is so named be-
cause of the resemblance to the color and taste of iced tea.
A popular version mixes equal parts vodka, gin, tequila,
rum, and triple sec with 1½ parts sour mix and a splash
of cola.
Most variants use equal parts of the main liquors, but
include a smaller amount of triple sec (or other orange-
flavored liqueur). Close variants often replace the sour
mix with lemon juice, replace the cola with diet cola
or actual iced tea, or add white crème de menthe; how-
ever, most variants do not include any tea. Some restau-
rants substitute brandy for the tequila. Some variants
of the drink have alternative names such as Texas Iced
Tea, Georgia Iced Tea, Tokyo Tea, Three Mile Island, and
Adios Mother Fucker.
The drink has a much higher alcohol concentration (ap-
proximately 22 percent) than most highball drinks due to
the relatively small amount of mixer. Long islands can be
ordered “extra long”, which further increases the alcohol
to mixer ratio.
cluding Triple Sec, in 1972 while he worked at the Oak
Beach Inn on Long Island, NY.[7][8] Various local New
York references echo Butt’s claims.[9] Local rumors also
ascribe the origin to either Butt or another bartender at
the Oak Beach Inn, Chris Bendicksen.[10]
34.2 References
[1] “IBA recipe”. Iba-world.com. 1951-02-24. Retrieved
2016-02-20.
[2] New picture cook book by Betty Crocker in 1961
[3] American home all-purpose cookbook by Virginia T.
Habeeb in 1966
[4] Punch: Volume 256 by Henry Mayhew, Mark Lemon,
Tom Taylor in 1969
[5] Understanding Apples, J. S. Moore, Outskirts Press (Oc-
tober 13, 2006), ISBN 1598007467; p. 48
[6] Long Island Iced Tea: From New York, or Tennessee?,
Accessed August 6, 2012
[7] The official website of the original Long Island Iced Tea,
Robert Butt, accessed August 6, 2012

34.1 Origin [8] Chirico, Rob (2005). Field Guide to Cocktails: How to
Identify and Prepare Virtually Every Mixed Drink at the
Bar. Quirk Books. p. 159. ISBN 1-59474-063-1.
There is some dispute as to the origin of the Long Island
Iced Tea. However, numerous sources attribute the origin [9] The Drivers’ Seat Long Island Iced Tea, Douglas Harring-
to one or both of two inventors in the 1920s or 1970s. ton, Hamptons.com, July 1, 2009. Accessed August 6,
The Long Island Iced Tea appears in literature as early as 2012
[2][3][4]
1961. [10] Long Island Ice Tea: A little History and a Great Recipe,
Alternatively, a slightly different drink is claimed to have accessed August 6, 2012
been invented in the 1920s during Prohibition in the
United States, by an “Old Man Bishop” in a local com-
munity named Long Island in Kingsport, Tennessee.[5][6] 34.3 External links
The drink was then perfected by Ransom Bishop, Old
Man Bishop’s son. This drink included whiskey and • Media related to Long Island Iced Tea at Wikimedia
maple syrup, and varied quantities of the five liquors, Commons
rather than the modern one with cola and five equal por-
tions of the five liquors.
Robert “Rosebud” Butt claims to have invented the drink
as an entry in a contest to create a new mixed drink in-

121
Chapter 35
Tequila Sunrise (cocktail)
This article is about the cocktail. For other uses, see Bartender Association has designated this cocktail as an
Tequila Sunrise (disambiguation). IBA Official Cocktail.
The Tequila Sunrise is a cocktail made of tequila,
orange juice, and grenadine syrup and served unmixed in
a tall glass . The modern drink originates from Sausalito
in the early 1970s, after an earlier one created in the
1930s in Phoenix, near Scottsdale. The cocktail is named
for its appearance when served, with gradations of color
resembling a sunrise.
35.1 History
The original Tequila Sunrise contained tequila, crème
de cassis, lime juice and soda water and was served at the
Arizona Biltmore Hotel, where it was created by Gene
Sulit in the 1930s or 1940s.[1]
The more popular modern version of the cocktail con-
tains tequila, orange juice, and grenadine and was created
by Bobby Lozoff and Billy Rice in the early 1970s while
working as young bartenders at the Trident in Sausalito,
California north of San Francisco. In 1972, at a private
party at the Trident organized by Bill Graham to kick
off the Rolling Stones' 1972 tour in America, Mick Jag-
ger had one of the cocktails, liked it, and he and his en-
tourage started drinking them.[2] They later ordered them
all across America, even dubbing the tour itself their “co-
caine and tequila sunrise tour”.[3][4]
At the time, the Trident was the largest outlet for tequila
in the United States, and in 1973 Jose Cuervo picked up
on the new drink as a marketing opportunity and put the
recipe for the new drink on the back of their bottles of
tequila, and promoted it in other ways. Later that same
year the Eagles recorded a song called Tequila Sunrise
for their Desperado album as the drink was soaring in
popularity.[5]
35.2 Preparation and serving
The Tequila Sunrise is considered a long drink and is usu-
ally served in a collins or highball glass. The International
122
The drink is mixed by pouring in Tequila, ice, then the
juice and, lastly, syrup. The signature look of the drink
depends on adding the syrup without mixing with the
other ingredients. A spoon may be used to guide the syrup
down the glass wall to the bottom of the glass with mini-
mal mixing.
35.2.1 Variations
• Aperol Sunrise – substitute Aperol orange liqueur
for grenadine
• Tequila Sunset – substitute blackberry brandy, or
dark rum, for grenadine
• Caribbean Sunrise – use rum instead of tequila
• Vodka (or Russian) Sunrise – use vodka instead
of tequila
• Southern Sunrise – use Southern Comfort instead
of tequila
• Astronaut Sunrise – use Tang instead of orange
juice
• Amaretto Sunrise – use Disaronno amaretto in-
stead of tequila
• Florida Sunrise – use equal measures of pineapple
and orange juice
• Red Sea Sunrise – non-alcoholic version that uses
lemonade or Sprite instead of tequila
• Enamorada Sunrise – substitute Campari for
grenadine syrup
• Colorado Sunrise – use Captain Morgan and Sunny
Delight instead of tequila and orange juice
• Bequia Sunrise – use Union Jake’s Honey Brandy
instead of tequila [6]
35.4. NOTES 123

35.3 See also

• IBA Official Cocktails

• List of cocktails

35.4 Notes
[1] http://www.cocktailatlas.com/L2Signature/Arizona_
Biltmore/Wright_Bar.htm

[2] Burkhart, Jeff (2011-06-19). Doug Bunnell, ed. “Barfly:

when it’s not just another tequila sunrise”. Marin Indepen-
dent Journal (Novato CA: David Rounds). ISSN 0891-
5164. OCLC 61313188. Archived from the original on
2014-10-21. Retrieved 2014-10-21. Mick came up to the
bar and asked for a margarita, I asked him if he had ever
tried a tequila sunrise, he said no, I built him one and they
started sucking them up. After that they took them all
across the country.

[3] Richards, Keith (Oct 26, 2010). “9”. Life. New York:
Little, Brown. p. 326. ISBN 978-0316034418. Retrieved
2014-10-21. The '72 tour was known by other names—
the cocaine and Tequila Sunrise tour, or the STP, Stones
Touring Party.

[4] Richards, Keith (October 14, 2010). “Exclusive 'Life' Ex-

cerpt from Keith Richards”. Rolling Stone. Jann Wen-
ner. Archived from the original on 2014-04-22. Retrieved
2014-10-21.

[5] Burkhart, Jeff (February 17, 2012). “Just Another Tequila

Sunrise”. National Geographic Assignment Blog. National
Geographic Society. Archived from the original on 2014-
10-21. Retrieved 2014-10-21. In 1973, Jose Cuervo
seized on this new cocktail sensation and began marketing
it in various print advertisements, eventually releasing it
as one of their canned 'club cocktails.' 'Lou, (the manager
of the Trident) talked to the Cuervo people,' said Lozoff.
'We were the biggest outlet in the United States, and they
were talking to us – that recipe, with crème de cassis went
on the back of bottles, and at one point our recipe made
it on the back of the gold bottle.'

[6] http://www.unionjakes.vc/union-jakes-drink-menu.php
Chapter 36

Bloody Mary (cocktail)

Bloody Mary

A Bloody Mary is a cocktail containing vodka, tomato

juice, and combinations of other spices and flavorings Seafood Bloody Mary.
including Worcestershire sauce, Tabasco sauce, piri piri
sauce, beef consommé or bouillon, horseradish, celery,
olives, salt, black pepper, cayenne pepper, lemon juice, Harry’s Bar also claims to have created numerous other
and celery salt. It has been called “the world’s most com- classic cocktails, including the White Lady and the Side
plex cocktail”.[1] Car.[3]
James Rollins writes in the “What’s True, What’s Not”
section of his Sigma Force novel 6.5: The Skeleton Key
36.1 History (2010) that the Bloody Mary was invented in the Hem-
ingway Bar at The Ritz Paris.[4]
The Bloody Mary’s origin is unclear, and there are multi- New York’s 21 Club has two claims associated with it.
ple conflicting claims of who invented the Bloody Mary. One is that it was invented in the 1930s by a bartender
Fernand Petiot claimed to have invented the Bloody Mary named Henry Zbikiewicz, who was charged with mix-
in 1921, well before any of the later claims. He was work- ing Bloody Marys. Another attributes its invention to the
ing at the New York Bar in Paris at the time, which later comedian George Jessel, who frequented the 21 Club.[5]
became Harry’s New York Bar, a frequent Paris hangout In 1939, Lucius Beebe printed in his gossip column This
for Ernest Hemingway and other American expatriates.[2] New York one of the earliest U.S. references to this drink,

124
36.4. SEE ALSO 125

along with the original recipe: “George Jessel’s newest due to its combination of a heavy vegetable base (to
pick-me-up which is receiving attention from the town’s settle the stomach), salt (to replenish lost electrolytes)
paragraphers is called a Bloody Mary: half tomato juice, and alcohol (to relieve head and body aches). How-
half vodka”.[6] ever, according to others, the alcohol only numbs the
Fernand Petiot also claimed to have invented the Bloody discomfort, and only rest, water, and electrolyte replace-
Mary as a refinement to Jessel’s drink, when Petiot spoke ment can cure a hangover, with the amount of salt tra-
to The New Yorker magazine in July 1964, saying: ditionally in a Bloody Mary being insufficient to have
any real effect.[15][16][17][18][19] Its reputation as a restora-
tive beverage contributes to the popularity of the Bloody
“I initiated the Bloody Mary of today,” he
Mary in the morning and early afternoon, especially with
told us. “Jessel said he created it, but it was
brunch.[20]
really nothing but vodka and tomato juice when
I took it over. I cover the bottom of the shaker The drink is traditionally served over ice in a tall glass,
with four large dashes of salt, two dashes of such as a highball, flared pint or hurricane glass. The
black pepper, two dashes of cayenne pepper, two critical ingredients, vodka and tomato juice, are rel-
and a layer of Worcestershire sauce; I then add atively simple; however, the drink almost never consists
a dash of lemon juice and some cracked ice, put of these two ingredients alone. Among the more com-
in two ounces of vodka and two ounces of thick mon additions to the juice base are salt (either mixed in
tomato juice, shake, strain, and pour. We serve or as a salted rim), clam juice or olive brine, cracked pep-
a hundred to a hundred and fifty Bloody Marys per, brown sugar or molasses, bitters, horseradish, hot
a day here in the King Cole Room and in the sauce (such as Tabasco), citrus juices (especially lemon or
other restaurants and the banquet rooms.”[7] lime), and Worcestershire sauce. Some or all of these in-
gredients can come pre-mixed with the tomato juice as a
The cocktail was claimed as a new cocktail under the single “Bloody Mary mix” to which the vodka is added, or
name “Red Hammer” in Life magazine in 1942, consist- the drink may be hand-constructed by the bartender from
ing of tomato juice, vodka, and lemon juice.[8] Less than raw ingredients according to the patron’s preference. A
a month later in the same magazine, an advertisement for common garnish is a celery stalk when served in a tall
French’s worcestershire sauce suggested that it be added glass; other common garnishes include olives, a dill pickle
to a virgin “Tomato Juice Cocktail” along with tomato spear, lemon wedges and shrimp (as the taste of the drink
juice, salt, and pepper.[9] The addition of salt to the alco- is often reminiscent of shrimp cocktail sauce).
holic beverage was suggested that same year in a story in There is a considerable amount of variation available in
Hearst’s International Combined with Cosmopolitan.[10] the drink’s construction and presentation including the
use of different base spirits like bourbon, rye, tequila
and gin. In addition to the aforementioned, more tradi-
36.2 Origin of the name tional ingredients, practically anything can be added to
the drink itself or as a garnish according to the drinker’s
The name “Bloody Mary” is associated with a number of wishes or the bartender’s or establishment’s traditions.
historical figures — particularly Queen Mary I of Eng- Some variations of the Bloody Mary served by restaurants
land, who was nicknamed as such in Foxe’s Book of Mar- are designed to be a meal as well as a drink, coming with
tyrs for attempting to re-establish the Catholic Church in massive “garnishes” on skewers inserted into the glass,
England — and fictional women from folklore. Some including ribs, miniature hamburger “sliders”, grilled or
drink aficionados believe the inspiration for the name was fried shrimp, kebabs, sandwich wedges, fruit slices, and
Hollywood star Mary Pickford.[11] Others trace the name even sashimi. The drink itself can be served in any of a
to a waitress named Mary who worked at a Chicago bar variety of glasses, from wine glasses to schooners or beer
called the Bucket of Blood.[12] However, another argu- steins, according to tradition or availability.
ment for the origin of “Bloody Mary”, that the name in
English simply arose from “a failure to pronounce the Slav
syllables of a drink called Vladimir”[13] gains some cred-
ibility from the observation that the customer at Harry’s 36.4 See also
Bar in Paris for whom Fernand Petiot prepared the drink
in 1920 was Vladimir Smirnov, of the Smirnoff vodka
• Caesar (or Bloody Caesar)
family.[14]

• List of cocktails
36.3 Preparation and serving
• Liquor portal
In the United States, the Bloody Mary is a common "Hair
of the dog" drink, reputed by some to cure hangovers • Drink portal
126 CHAPTER 36. BLOODY MARY (COCKTAIL)

36.5 References
[1] Davidson, Max (2011-03-31). “What do you put in your
Bloody Mary?". The Daily Telegraph. Retrieved 11
November 2013.
[2] MacElhone, Andrew & and MacElhone, Duncan (1996)
[1986]. Harry’s ABC of Mixing Cocktails. Souvenir Press.
p. 35. ISBN 0-285-63358-9.
[18] Mud in Your Eye; a Sheep’s Eye in Your Drink Los An-
geles Times, 30 December 2001
[19] Hangovers: There Is A Cure Huffington Post, 29 Novem-
ber 2011
[20] Garbarino, Steve (2011-05-21). “The Bloody Mary
Makeover”. The Wall Street Journal. Retrieved 9 July
2011.

[3] The History of Harry’s New York Bar - Book and Bar’s
Website article 36.6 External links
[4] Rollins, James (2010). “What’s True, What’s Not”. The
Skeleton Key. p. 1. • Media related to Bloody Mary at Wikimedia Com-
mons
[5] Smith, Andrew F. (2007). The Oxford Companion to
American Food and Drink. New York: Oxford Univer-
sity Press, Inc. p. 55.

[6] Lucius Beebe (December 2, 1939). “George Jessel’s

newest pick-me-up which is receiving attention from the
town’s paragraphers is called Bloody Mary”. New York
Herald Tribune. p. 9.

[7] Park, Michael Y. (1 December 2008). “Happy Birthday,

Bloody Mary!". Epicurious. Retrieved 11 July 2011.

[8] “Hollywood goes Russian”. Life magazine 13 (8): 38.

1942. 'Red Hammer' is a new Hollywood cocktail. He-
lene Reynolds mixes one for Bob Turner at her party. It is
part tomato juice and part vodka, with a dash of lemon.

[9] LIFE. Time Inc. 5 October 1942. Retrieved 15 April

2014.

[10] Dodge, David (July 1942), “Shear the Black Sheep”,

Hearst’s international combined with Cosmopolitan, Vol-
ume 113 (Issue 1), p. 144, retrieved 15 April 2014, 'A
couple of Bloody Marys.' The bartender shook his head.
'You got me, friend.' 'A glass of tomato juice, ice, a slug
of vodka and some salt.'

[11] “Potent pick-me-up”. Chicago Tribune. 24 July 2002.

Retrieved 1 May 2012.

[12] Bloody Marys at 1933 prices just the tonic for NYC
Reuters, 2 December 2008

[13] Leigh Fermor, Patrick (November 1, 1976). "Auberon

Herbert". In Joliffe, John. Auberon Herbert: A Composite
Portrait. Michael Russell. ISBN 978-0859550482. Cited
in Leigh Fermor, Patrick (2003). Cooper, Artemis, ed.
Words of Mercury. John Murray. p. 160. ISBN 978-
0719561061.

[14] Samuels, Brian (March 18, 2013). “The History of the

Bloody Mary”. The Boys Club. Retrieved November 30,
2013.

[15] Shoffner, Robert (2008-07-01). “Here’s to the Bloody

Mary”. The Washingtonian. Retrieved 2009-06-09.

[16] “9 Myths About Your Hangover” by Dana Dudepohl,

Marie Claire, at WebMD.com

[17] But Does It Actually Cure Hangovers? Cracked.com

Chapter 37

Fizz (cocktail)

A "fizz" is a mixed drink variation on the older sours fam- 37.3 Ramos gin fizz
ily of cocktail. Its defining features are an acidic juice
(such as lemon or lime) and carbonated water.
A Ramos gin fizz (also known as a “Ramos fizz” or “New
Orleans fizz”) contains gin, lemon juice, lime juice, egg
white, sugar, cream, orange flower water, and soda water.
37.1 History It is served in a large non-tapered 12 to 14 ounce Collins
glass.[4]
The first printed reference to “fiz” is in the 1887 edition The orange flower water and egg significantly affect the
of Jerry Thomas's Bartender’s Guide, which contains six flavor and texture of a Ramos, compared to a regular gin
such recipes. The fizz became widely popular in Amer- fizz. The key to making this egg cocktail is dissolving the
ica between 1900 and the 1940s. Known as a hometown sugar before adding ice; the sugar acts as an emulsifier,
specialty of New Orleans, the gin fizz was so popular that and it and the alcohol “cook” the egg white.[5]
bars would employ teams of bartenders that would take
turns shaking the drinks. Demand for fizzes went inter- Henry C. Ramos invented the Ramos gin fizz in 1888 at
national at least as early as 1950, as evidenced by its in- his bar, the Imperial Cabinet Saloon on Gravier Street,
clusion in the French cookbook L'Art Culinaire Francais New Orleans, Louisiana. It was originally called a “New
published that year.[1] Orleans fizz”, and is one of the city’s most famous cock-
tails. Before Prohibition, the drink’s popularity and ex-
ceptionally long 12-minute mixing time[6] had over 20
bartenders working at the Imperial at once making noth-
37.2 Gin fizz ing but the Ramos gin fizz - and still struggling to keep
up with demand. During the carnival of 1915, 32 staff
A gin fizz is the best-known cocktail in the fizz family. A members were on at once, just to shake the drink.
gin fizz contains gin, lemon juice, sugar, and carbonated The Roosevelt Hotel in New Orleans also popularized the
water, served in a tumbler with two ice cubes.[2] The drink drink, abetted by Governor Huey Long’s fondness for it.
is similar to a Tom Collins, with a possible distinction In July 1935, Long brought a bartender named Sam Guar-
being a Tom Collins historically used "Old Tom Gin" (a ino from the Roosevelt Hotel to the New Yorker Hotel in
slightly sweeter precursor to London Dry Gin), whereas New York City to teach its staff how to make the drink so
the kind of gin historically used in a gin fizz is unknown.[3] he could have it whenever he was there. The Museum of
Simple variations on the gin fizz are the American Cocktail has newsreel footage of this event.
The Roosevelt Hotel group trademarked the drink name
in 1935 and still makes it today.
• Silver fizz — addition of egg white

• Golden fizz — addition of egg yolk

• Royal fizz — addition of whole egg

37.4 Sloe Gin Fizz
• Diamond fizz — sparkling wine instead of carbon-
ated water, more commonly known as a "French
75". A traditional sloe gin fizz contains sloe gin (a blackthorn
plum flavored spirit), lemon juice, simple syrup, egg
• Green fizz — addition of a dash of green crème de white, and carbonated water. A popular alternative elim-
menthe inates the egg white.[7]

127
128
37.5 Uncommon variations
• Whiskey fizz — American blended whiskey, lemon
juice, sugar, and lemon-lime soda
• Meyer lemon fizz— uses the sweeter Meyer lemon
instead of normal lemon, and adds orange juice
• Manhattan cooler — scotch, lemon juice, sugar, and
lemon-lime soda
• Chicago fizz — rum, port wine, lemon juice, sugar,
and egg white
• Buck’s fizz
IBA
(and variant mimosa
IBA
) — champagne, orange juice, sometimes grenadine
• Japanese gin fizz — a standard gin fizz with a shot
of lychee liquor added
• Sour melon fizz - gin, lime juice, midori and ginger
ale
37.6 In popular culture
• In Walker Percy’s Love In The Ruins, Ramos gin fizz
is the drink of choice and ruin of Thomas More,
lapsed Catholic.
• In Dashiell Hammett’s The Glass Key, protagonist
Ned Beaumont encounters mob moll Lee Wilshire
at the West Road Inn, and after asking her if she has
eaten yet, she replies yes, but that she wants “a silver
fizz.”
• Ramos fizz was mentioned in The John Cromwell
film Dead Reckoning starring Humphrey Bogart
and Lizabeth Scott. Lizabeth Scott Coral (Dusty
Chandler) orders a Ramos gin fizzy in the bar
with Captain Warren (Rip) Murdock. where he
comes to meet bartender Louis Ord George Chan-
dler who was a witness against Sergeant Johnny
Drake (William Prince) his paratrooper buddy.
• The drink is mentioned in the Jack White and
Loretta Lynn song “Portland Oregon,” with the lines
“Well, Portland Oregon and sloe gin fizz, if that ain't
love then tell me what is” and “Well, sloe gin fizz
works mighty fast, when you drink it by the pitcher
and not by the glass.” It is not common for the drink
to be served by the pitcher, hence the allure of the
beverage.
• Another song which includes a reference is
Aerosmith's “Rag Doll”, which includes the lyrics
“Sloe gin fizzy / do it till you're dizzy / give it all
you got until you're put out of your misery.”
CHAPTER 37. FIZZ (COCKTAIL)
• This beverage is mentioned in book two of Richard
Wright's novel Native Son as the character Bigger
Thomas orders two sloe gin fizzes: one for him and
the other for Bessie.
• The name also shows up in the song “BMW Man”
on the Local H album 12 Angry Months.
• The drink is sung of by Sammy Kershaw in his
song “Queen of my Double Wide Trailer.” “We
sat there talkin' by the lobster tank/I ordered her a
sloe gin fizz/And when them chicken-fried steaks ar-
rived/She said, 'I like living like this.'"
• Jim Morrison played by Val Kilmer requests a
Ramos fizz from a bartender in the movie The Doors.
• Sloe gin fizz is the drink of choice for the bank rob-
ber characters in the cult classic comedy movie Safe
Men.
• The Ramos fizz is referenced in the season six (part
two) premiere of The Sopranos entitled "Soprano
Home Movies".
• Paul Sanchez, a New Orleans singer and songwriter,
references this drink in his song “Drunk This Christ-
mas” in the line “I hope Santa’s bringing an icy Sloe
gin fizz.”
• In Paul Scott’s Raj Quartet, a series of novels set in
1940s India, several scenes include consumption of
sloe gin fizzes.
• This drink is mentioned in the TV series Psych in
the episode “Lets Get Hairy.”
• This drink is mentioned in an episode of the TV se-
ries Greek, on ABC Family. Casey Cartwright or-
ders two sloe gin fizzes for herself and Catherine.
• In an episode of The Golden Girls, entitled “The
Triangle,” Dr. Elliott Clayton arrives to pick up
Dorothy for their date. Blanche offers to make him
a sloe gin fizz while he waits for Dorothy to finish
getting ready. Instead of the cocktail, he prefers to
hit on Blanche.
• In the song “Stagger Lee” by Robert Hunter and
Jerry Garcia, Delilah De Lyon “Went up to Stagger
Lee at the bar, says 'Buy me gin fizz love?'"
• In the 1934 film The Captain Hates the Sea a former
prostitute (Wynne Gibson) married to a millionaire
orders a sloe gin fizz at a society gathering, unwit-
tingly revealing her lowly background.
• Joan Holloway orders a gin fizz at a restaurant in sea-
son five, episode three of Mad Men.
37.7 See also
• List of cocktails with gin
37.9. EXTERNAL LINKS 129

37.8 References
Notes

[1] How’s Your Drink? by Eric Felten published by Surrey

Books November 29, 2007

[2] Gin Fizz

[3] Sinclair, George (March 26, 2007). “The Great Tom

Collins Hoax”. Scribd. Retrieved 25 November 2008.

[4] “Ramos Gin Fizz”, New Orleans Online. Retrieved Jan-

uary 2, 2016.

[5] Creative Cleveland bartenders are the chefs of the cocktail

scene

[6] New Orleans’ best cocktails: The Ramos Gin Fizz -

YouTube

[7] Sloe Gin Fizz Recipe - Esquire - How to Make the Perfect
Sloe Gin Fizz

37.9 External links

• Ramos Gin Fizz in the NY Times
• New Orleans’ best cocktails: The Ramos Gin Fizz
by bartender Chris McMillan
• Gin Fiz
Chapter 38
Negroni
For the surname, see Negroni (surname).
The Negroni cocktail is made of one part gin, one part
vermouth rosso (red, semi-sweet), and one part Campari,
garnished with orange peel.[1] It is considered an apéritif.
38.1 History
While the drink’s origins are unknown, the most widely
reported account is that it was invented in Florence, Italy
in 1919, at Caffè Casoni, ex Caffè Giacosa, now called
Caffè Cavalli. Count Camillo Negroni invented it by
asking the bartender, Fosco Scarselli, to strengthen his
130
favorite cocktail, the Americano, by adding gin rather
than the normal soda water. The bartender also added
an orange garnish rather than the typical lemon gar-
nish of the Americano to signify that it was a differ-
ent drink.[2][3][4][5] After the success of the cocktail, the
Negroni Family founded Negroni Distillerie in Treviso,
Italy, and produced a ready-made version of the drink,
sold as Antico Negroni 1919. One of the earliest reports
of the drink came from Orson Welles in correspondence
with the Coshocton Tribune while working in Rome on
Cagliostro in 1947, where he described a new drink called
the Negroni, “The bitters are excellent for your liver, the
gin is bad for you. They balance each other.”[6][7]
The respected drinks historian David Wondrich has re-
searched Camillo Negroni, who was born on 25 May
1868 to Enrico Negroni and Ada Savage Landor, and died
in Florence on 25 September 1934. While his status as
a count is questionable, his grandfather, Luigi Negroni,
was indeed a count. [8]
Descendants of General Pascal Olivier de Negroni, Count
de Negroni claim that he was the Count Negroni who in-
vented the drink in 1857 in Senegal. “A Corse Matin”
Sunday Edition article dated 2 February 1980 is trans-
lated on a descendant’s blog: this claims he invented the
drink around 1914.[9] An article in the New Hampshire
Union Leader reported on the controversy.[10]
38.2 Variations
• The Negroni sbagliato is made in the same way as
the Negroni, but replacing the gin with sparkling
white wine, or Prosecco.[11]
• Americano – 1 oz Campari, 1 oz Sweet Red Ver-
mouth, a splash of soda
• Boulevardier – A similar cocktail that uses whiskey
in place of gin.
• The Dutch Negroni substitutes Jenever for the Lon-
don dry style gin in the original recipe.[12]
• Old Pal uses dry vermouth and Canadian rye whisky
38.5. EXTERNAL LINKS 131

38.5 External links

• (Italian) Origine e curiosità del cocktail IBA Ne-
groni
• Negronis Across the World blog

Shaken Negroni in a Martini glass.

38.3 See also

• List of cocktails

38.4 References
[1] Schaap, Rosie (May 21, 2014), “Negroni”, The New York
Times

[2] Cecchini, Toby (6 October 2002). “SHAKEN AND

STIRRED; Dressing Italian”. The New York Times. p.
913. Retrieved 2009-12-10.

[3] Regan, Gary (29 March 2009). “Negroni history lesson

ends in a glass”. San Francisco Chronicle. p. e-6. Re-
trieved 2009-12-14.

[4] Luca Picchi, Sulle tracce del conte. La vera storia del cock-
tail Negroni (On the Trail of the Count, The True Story
of the Negroni Cocktail), Edizioni Plan, Florenz, 2002,
ISBN 88-88719-16-4

[5] Felten, Eric (2007). How’s Your Drink?: Cocktails, Cul-

ture, and the Art of Drinking Well. Agate Surrey. p. 207.
ISBN 1-57284-089-7.

[6] “Oxford English Dictionary negroni”. Dec 2009. Re-

trieved 2009-12-29. The bitters are excellent for your
liver, the gin is bad for you. They balance each other.

[7] Coshocton Tribune, 17 December 1947

[8] The Negroni.

[9] “The newspaper article, “Corse Matin, 1980”, Pascal”.

[10] “Mark Hayward’s City Matters”. UnionLeader.com.

[11] “Campari Negroni sbagliato cocktail recipe”. Campari.

[12] “Dutch Negroni”.

Chapter 39

Old Fashioned

This article is about the cocktail. For other uses, see per, a prominent bourbon distiller, who brought it to the
Old-fashioned. Waldorf-Astoria Hotel bar in New York City.[7]

The Old Fashioned is a cocktail made by muddling sugar

with bitters, then adding alcohol, such as whiskey or 39.2 Recipe
brandy, and a twist of citrus rind. It is traditionally served
in a short, round, 8–12 US fl oz (240–350 ml) tumbler- George Kappeler provides some of the earliest published
like glass, which is called an Old Fashioned glass, named recipes for Old Fashioned cocktails in his 1895 book.
after the drink. Recipes are given for Whiskey, Brandy, Holland gin, and
The Old Fashioned, developed during the 19th century Old Tom gin. The Whiskey Old Fashioned recipe speci-
and given its name in the 1880s, is an IBA Official Cock- fies the following[8]
(with a jigger being 2 US fluid ounces
[1]
tail. It is also one of six basic drinks listed in David A. (59 ml)):
Embury's The Fine Art of Mixing Drinks.
“Old Fashioned Whiskey Cocktail
Dissolve a small lump of sugar with
39.1 History a little water in a whiskey-glass;
add two dashes Angostura bitters,
The first documented definition of the word “cocktail” a small piece of ice, a piece of
was in response to a reader’s letter asking to define the lemon-peel,
word in the May 6, 1806, issue of The Balance and one jigger whiskey.
Columbian Repository in Hudson, New York. In the May Mix with small bar-spoon and
13, 1806, issue, the paper’s editor wrote that it was a po- serve, leaving spoon in glass.” [8]
tent concoction of spirits, bitters, water, and sugar; it was
also referred to at the time as a bittered sling.[2][3] J.E. By the 1860s, as illustrated by Jerry Thomas’ 1862
Alexander describes the cocktail similarly in 1833, as he book, basic cocktail recipes included Curaçao, or other
encountered it in New York City, as being rum, gin, or liqueurs, not mentioned in the early 19th century descrip-
brandy, significant water, bitters, and sugar, though he tions, nor the Chicago Daily Tribune descriptions of the
includes a nutmeg garnish as well.[4] “Old Fashioned” cocktails of the early 1880s; it is ab-
By the 1860s, it was common for orange curaçao, sent from Kappeler’s Old Fashioned recipes as well. The
absinthe, and other liqueurs to be added to the cock- differences of the Old Fashioned cocktail recipes from
tail. The original concoction, albeit in different propor- the cocktail recipes of the late 19th Century are mainly
tions, came back into vogue, and was referred to as “old- preparation method, the use of sugar and water in lieu
fashioned”.[5][6] The most popular of the in-vogue “old- of simple or gomme syrup, and the absence of additional
fashioned” cocktails were made with whiskey, according liqueurs. These Old Fashioned cocktail recipes are liter-
to a Chicago barman, quoted in the Chicago Daily Tri- ally for cocktails done the old-fashioned way.[6]
bune in 1882, with rye being more popular than Bourbon.
The recipe he describes is a similar combination of spir- “Gin Cocktail
its, bitters, water and sugar of seventy-six years earlier.[6]
Use small bar glass
The first use of the name “Old Fashioned” for a Bourbon
3 or 4 dashes of gum syrup
whiskey cocktail was said to have been at the Pendennis
Club, a gentlemen’s club founded in 1881 in Louisville, 2 do [dashes] bitters Bogart’s
Kentucky. The recipe was said to have been invented by 1 wine glass of gin
a bartender at that club in honor of Colonel James E. Pep- 1 or 2 dashes of Curaçao

132
39.5. SEE ALSO
1 small piece lemon peel
fill one third full of fine ice shake
well and strain in a glass” [9]
“Old Fashioned Holland Gin Cocktail
Crush a small lump of sugar in a
whiskey glass containing a little wa-
ter,
add a lump of ice,
two dashes of Angostura bitters,
a small piece of lemon peel,
one jigger Holland gin.
Mix with small bar spoon.
Serve.” [8]
A book by David Embury published in 1948 pro-
vides a slight variation,[10] specifying 12 parts American
whiskey, 1 part simple syrup, 1-3 dashes Angostura bit-
ters, a twist of lemon peel over the top, and serve gar-
nished with the lemon peel.
Two additional recipes from the 1900s vary in the precise
ingredients, but omit the cherry which was introduced af-
ter 1930 as well as the soda water which the occasional
recipe calls for. Orange bitters were a popular ingredient
in the late 19th century,[11]
39.3 Modifications
The original Old Fashioned recipe would have showcased
the whiskey available in America in the 19th century:
Irish, Bourbon or rye whiskey.[12] But in some regions,
especially Wisconsin, brandy is substituted for whiskey
(sometimes called a Brandy Old Fashioned).[13][14] Even-
tually the use of other spirits became common, such as
a gin recipe becoming popularized in the late 1940s.[12]
Another common modification is to add soda water.[12]
Common garnishes for an Old Fashioned include an or-
ange slice and/or a maraschino cherry,[12] although these
modifications came around 1930, some time after the
original recipe was invented.[15] While some recipes be-
gan making sparse use of the orange zest for flavor, the
practice of muddling orange and other fruit gained preva-
lence as late as the 1990s.[15]
39.4 In popular culture
In John Updike's novel Rabbit, Run, the title charac-
ter resents the job he works at to “earn a living to buy [11] “After 184 Years, Angostura Visits the Orange Grove”,
sugar for [his wife Janice] to put into her rotten old Old-
[16]
Fashioneds”.
The drunkard played by Jim Backus in Stanley Kramer's
film It’s a Mad, Mad, Mad, Mad World steps away from
133
the controls of the airplane he is flying to mix himself an
Old Fashioned.[16]
The Old Fashioned is the cocktail of choice of Don
Draper, the lead character on the Mad Men television se-
ries, set in the 1960s.[17] The use of the drink in the series
coincides with a renewed interest in this and other classic
cocktails in the 2000s.[18]
In the film Crazy, Stupid, Love, Jacob Palmer portrayed
by Ryan Gosling enjoys this drink as his beverage of
choice.[17]
39.5 See also
• List of cocktails
• Cuisine of Kentucky
• History of Louisville, Kentucky
39.6 References
[1] “Old Fashioned”. International Bartenders Association.
Retrieved 17 February 2013.
[2] “Raising a glass to the cocktail”, Newsday article by
Sylvia Carter, May 17, 2006. Newsday archive;
Highbeam archive. Relevant paragraph quoted at
ArtHistoryInfo.com
[3] “Cocktail”. Oxford English Dictionary (3rd ed.). Oxford
University Press. September 2005. (Subscription or UK
public library membership required.)
[4] Alexander, J.E. (1833). Transatlantic Sketches, compris-
ing visits to the most interesting scenes in North and South
America, and the West Indies, Volume II.
[5] “THE DEMOCRACY IN TROUBLE”. The Chicago
Daily Tribune (Chicago, Illinois). February 15, 1880. p.
4. Retrieved January 9, 2014.
[6] Wondrich, David (2007). Imbibe!.
[7] Crockett, Albert Stevens (1935). The Old Waldorf-
Astoria Bar Book.
[8] Kappeler (1895). Modern American Drinks: How to Mix
and Serve All Kinds of Cups and Drinks. p. 19, footnote.
[9] Thomas (1862). How to mix drinks: or, The bon-vivant’s
companion...
[10] Embury (1948). The Fine Art of Mixing Drinks.
Saveur, by Robert Simonson, Dec 8, 2008.
[12] Marcia Simmons (2011-04-18). DIY Cocktails: A Sim-
ple Guide to Creating Your Own Signature Drinks. Adams
Media.
134 CHAPTER 39. OLD FASHIONED

[13] Checchini, Toby, "Case Study: The Old-Fashioned, Wis-

consin Style", New York Times Style Magazine, September
22, 2009.

[14] Byrne, Mark (2012-02-21). “Russ Feingold Interview on

the Presidential Election 2012: Politics”. GQ. Retrieved
2012-08-20.

[15] Anthony Giglio, Mr. Boston (2008-11-10). Mr. Boston

Official Bartender’s Guide. John Wiley & Sons.

[16] Once in Fashion, It’s Now Old Hat, The Wall Street Jour-
nal, July 22, 2006

[17] McDowell, Adam (March 11, 2012). “Happy Hour: Ryan

Gosling and the lure of the old-fashioned”. National Post.

[18] Old-Fashioned or Newfangled, the Old-Fashioned Is

Back, New York Times, March 20, 2012.

39.7 Further reading

• Clarke, Paul (11 January 2009). “Are You Friends,
After an Old Fashioned?". The New York Times.
Retrieved 8 November 2011. - discusses internet
forum debates among “home cocktail enthusiasts,”
using the Old Fashioned as a focal point.
• Minnich, Jerry. “The brandy old-fashioned: Solv-
ing the mystery behind Wisconsin’s real state drink”.
The Daily Page. Madison, Wisconsin. Archived
from the original on 10 June 2005. Retrieved 8
November 2011.

• Patterson, Troy (3 November 2011). “The Old-

Fashioned”. Slate. Retrieved 8 November 2011.

• Schmid, Albert W. A. (2012). The Old Fashioned:

An Essential Guide to the Original Whiskey Cocktail.
University Press of Kentucky. ISBN 978-0-8131-
4173-2.

39.8 External links

• Old Fashioned recipe, esquire.com

• Old Fashioned with Bourbon, thebar.com

Chapter 40

Non-alcoholic beverage

See also: Alcohol law beverages labeled non-alcoholic contain 0.5% ABV as it
Alcohol free, or non-alcoholic beverages, are non- is more profitable than distilling it to 0.05% ABV often
found in products sold by companies specializing in non-
alcoholic beverages.

Ethical issues

See also: Zero tolerance § Alcohol

Alcohol is legal in most countries of the world where a

drinking culture exists. In countries where alcohol is ille-
gal, similar non-alcoholic beverage are permitted. The
definition of “alcohol-free” may vary from country to
country. The term “non-alcoholic” (e.g., alcohol-free
Alcohol free beers produced yeast-free ensures 0% alcohol by
beer) is often used to describe a beverage that contains
volume
0.0% ABV. Such beverages are permitted by Islam and
alcoholic versions of typically alcoholic beverages, such are popular in countries that enforce alcohol prohibition,
as beer and cocktails. These may take the form of a non- such as Saudi Arabia, Kuwait, and Iran.
alcoholic mixed drink (a “virgin drink”), non-alcoholic However, most beverages advertised as “non-alcoholic”
beer (“near beer”) and “mocktails”, and are widely avail- or “alcohol free” sold by countries with zero tolerance
able where alcoholic beverages are sold. Beverages with with state-run liquor monopoly, actually contain alcohol.
labels that state the actual alcohol by volume help citizens Finland has a quite high ABV regulation for non-alcoholic
from unknowingly becoming inebriated or drunk drivers. beverages that are classified as alcoholic beverage by most
other countries.

40.1 Scientific definition

non-alcoholic beverage means a beverage
40.1.1 Low-alcoholic beverage which contains a maximum of 2.8 percentage
by volume ethyl alcohol
Sparkling cider, sodas, and juices naturally contain trace — THE ALCOHOL ACT, Chapter 1,
amounts or no alcohol. Some fresh orange juices are Section 3 (4.1.2001/1), paragraph 3[2]
above the UK 'alcohol free' limit of 0.05% ABV, as are
some yoghurts and rye bread.
Ethanol distillation is used to separate alcoholic bever-
ages into what are advertised as non-alcoholic bever- In the European Union, the labels of beverages containing
ages and spirits; distilled wine produces low alcohol wine only more than 1.2% ABV must state the actual alcoholic
and brandy (from brandywine, derived from Dutch bran- strength (i.e., show the word “alcohol” or the abbreviation
dewijn, “burning wine”),[1] distilled beer may be used to “alc.” followed by the symbol "% vol.”).[3]
produce low-alcohol beer and whisky. Alcohol is a psychoactive drug and some people say that
However alcoholic beverages cannot be further purified to the label non-alcoholic is misleading and is a threat to re-
0.00% alcohol by volume by distillation. In fact, most covering alcoholics.[4]

135
136
40.2 Controversial products
• Kombucha
40.3 History of Mocktails
Cocktails rose in popularity during the 1980s, but they
have become increasing popular over the past few years.
The use of cocktails has proliferated deep into the drink-
ing culture. Those who do not drink found themselves in
a situation where, other drinks in comparison of cocktail
are generic non-alcoholic beverages. Because of the de-
mand for more visually and aesthetic appealing beverage
than normal soft drinks, the concept known as “Mock-
tails” was born. Mocktails, an abbreviation for “mock
cocktails”, are festive, non-alcoholic party drinks. The
word “mock” implying a facade of the alcoholic cocktail
without any of the alcoholic content. In last few years
it has become so popular that it even finds its place in
the cocktail menu on many restaurant and bars. Mock-
tails can be described as a smooth blend of only non-
alcoholic beverages, which could be fresh fruit juices,
syrups, cream, herbs and spices. Mocktails are designed
specifically for those who do not take alcoholic beverages
or need to refrain from them, which means these blends
can be enjoyed by people of all ages. They are particu-
larly favoured over cocktails by drivers, pregnant women,
and others who choose party drinks that are alcohol-
free.[5]
40.4 Legal definitions
40.4.1 EU
In the European Union, the labels of beverages contain-
ing more than 1.2% ABV must state the actual alcoholic
strength (i.e., show the word “alcohol” or the abbreviation
“alc.” followed by the symbol "% vol.”).[3]
Denmark
The government of Denmark have decided to change the
alcohol free legal definition from 0.1% alcohol by volume
to 0.5%.[6]
Finland
non-alcoholic beverage means a beverage
which contains a maximum of 2.8 percentage
by volume ethyl alcohol
— THE ALCOHOL ACT, Chapter 1,
Section 3 (4.1.2001/1), paragraph 3[2]
CHAPTER 40. NON-ALCOHOLIC BEVERAGE
Italy
non-alcoholic beer, termed as “birra analcolica” are reg-
ulated as equal to or less than 1.2% ABV[7]
Sweden
Systembolaget defines alcohol-free as a beverage that
contains no more than 0.5% alcohol by volume.[8]
UK
Licensing laws only place restrictions on the sale or con-
sumption of beverages with an alcohol content of over
0.5%[9] One shop in the UK defines Alcohol-free is de-
fined as 0.5% alcohol or less and De-alcoholised is de-
fined as 0.05% alcohol or less.[10]
40.4.2 Norway
Alcohol free beverage defines as under 0.7 alcohol by
volume.[11]
40.4.3 US
A malt beverage (American term) that contains less than
0.5% alcohol by volume does not have to be labeled.
(e) Non-alcoholic. The term “non-
alcoholic” may be used on malt beverages, pro-
vided the statement “contains less than 0.5 per-
cent (or .5%) alcohol by volume” appears in
direct conjunction with it, in readily legible
printing and on a completely contrasting back-
ground.
(f) Alcohol free. The term “alcohol free”
may be used only on malt beverages containing
no alcohol.
— Electronic Code of Federal Reg-
ulations, PART 7—LABELING AND
ADVERTISING OF MALT BEVERAGES,
Subpart H §7.71 Alcoholic content[12]
40.5 See also
• List of non-alcoholic cocktails
40.6 References
[1] Oxford English Dictionary. Oxford, England: Oxford
University Press. 1989.
40.6. REFERENCES 137

[2] http://finlex.fi/en/laki/kaannokset/1994/en19941143.
pdf

[3] “Beverage Alcohol Labeling Requirements by Country”.

Icap.org. Retrieved 2013-02-05.

[4] “Sweden’s alcohol-free drink label 'misleading'". Thelo-

cal.se. 29 October 2012. Retrieved 2013-02-05.

[5] http://www.fruc.org/history/

[6] “Nu må en alkoholfri øl indeholde mere alkohol”. poli-

tiken.dk.

[7] “A Preference Study for No Alcohol Beer in Italy Using

Quantitative Concept Analysis - Porretta - 2012 - Jour-
nal of the Institute of Brewing - Wiley Online Library”.
wiley.com.

[8] “Alcohol-free products”. Systembolaget.se. 2011-03-11.

Retrieved 2013-02-05.

[9] “Licensing Act 2003”. legislation.gov.uk. Crown copy-

right.

[10] “What Is Meant By Alcohol-Free?". alcoholfree.co.uk.

[11] “Lov om omsetning av alkoholholdig drikk m.v. (alko-

holloven)". lovdata.no.

[12] “Electronic Code of Federal Regulations”. United States

Government. Retrieved 25 February 2011. See §7.71,
paragraphs (e) and (f).
Chapter 41

Wine cocktail

A wine cocktail is a mixed drink, similar to a true • Buck’s Fizz

cocktail. It is made predominantly with wine (including IBA
Champagne and Prosecco), into which distilled alcohol
or other drink mixer is combined.
• Mimosa
The distinction between a wine cocktail and a cocktail with IBA
wine is the relative amounts of the various alcohols. In a
wine cocktail, the wine product is the primary alcohol by
volume compared to the distilled alcohol or mixer. • Kir Royal
IBA

41.1 List of wine cocktails • Ruby Dutchess

See also: List of cocktails § Wines 41.1.3 Red wine cocktails

• Kalimotxo or Calimocho or Rioja Libre

41.1.1 Wine variation cocktails • Tinto de Verano

• Mulled wine (Glögg)
The following drinks are not technically cocktails unless
wine is secondary by volume to a distilled beverage, since • Zurracapote
wine is a fermented beverage not a distilled one.
41.1.4 White wine cocktails
• Agua de Valencia
• Kir
• Black Velvet IBA
• Death in the Afternoon
• Spritzer
• Flirtini

• Prince of Wales
41.1.5 Unsorted
• Sangria
• Bellini
IBA
41.1.2 Sparkling wine cocktails — Prosecco and white peach puree
• Buck’s Fizz
• Bellini IBA
IBA

• Champagne Cocktail
IBA
Champagne cocktails — 1 cube of sugar placed in a flute glass, add a dash
or two of Angostura bitters, carefully fill with chilled
See also: Champagne Cocktail dry Champagne or sparkling wine, and garnish with
a cocktail cherry

138
41.3. EXTERNAL LINKS 139

• Cheeky Vimto 41.3 External links

• Chicago Cocktail variation
• “Champagne Cocktail Recipes” – over 70 recipes
• Death in the Afternoon including photos and descriptions.

• Flirtini — vodka, champagne, lime juice and

pineapple juice

• French 75

• Glogg

• Golden Doublet

• Kalimotxo or Calimocho or Rioja Libre

• Kir
IBA

• Kir Royale
IBA
(see Kir)

• Mimosa — sparkling wine and orange juice

• One-Balled Dictator — 5 parts German

Liebfraumilch, 1 part French Champagne, briefly
but violently shaken, then poured into a rocks glass
containing one candy cinnamon ball. This produces
a very white drink, to which much symbolism was
applied by British WWII veterans as related in the
lyrics of a crude song "Hitler Has Only Got One
Ball".

• Prince of Wales

• Ruby Dutchess — 1 part pomegranate juice, 2

parts Champagne in a flute glass, named for its color
and place of origin (an estate in Dutchess County,
New York)

• Sangria

• Savoy Affair

• Spritzer

• Tinto de verano

• Wine cooler

• Zurracapote

41.2 See also

• List of cocktails

• Drinkware

• Port wine
Chapter 42
Beer cocktail
A shot glass containing Midori was dropped into a glass of
shandy, making a fairly potent beer cocktail.
A beer cocktail is a cocktail that is made by mixing beer
with a distilled beverage or another style of beer. In this
type of cocktail, the primary ingredient is beer. A mix-
ture of beer with a beverage that contains a soft drink is
usually called a shandy.
42.1 List of beer cocktails
• Black and Tan – A drink made from a blend of pale
ale and a dark beer such as a stout or porter.
• Black Velvet – Stout with some sparkling wine or
champagne.
• Boilermaker – Mild ale mixed with bottled brown
ale or in the US a glass of beer with a shot of
whiskey.
• Brass Monkey – A beverage created by adding
orange juice to a partially drunk 40 ounce. Named
after the Beastie Boys song although disputed
whether this is the drink referred to in the song.
• Coronarita – An overturned Corona bottle draining
into a margarita.[1][2]
• Dog’s Nose - beer and gin. Referred to in Tom
Sharpe's book Grantchester Grind.
140
• Flaming Doctor Pepper – Flaming drink made from
beer, high-proof alcohol and Amaretto. Tastes like
Dr Pepper.
• Hangman’s Blood – Porter combined with brandy,
gin, and rum.
• Irish Car Bomb – Irish stout with a mixed shot of
Irish cream and Irish whiskey.
• Michelada – Beer mixed with lemon juice, salt,
Worcestershire sauce, Valentina and Maggi hot
sauces.
• Porchcrawler – Equal parts of beer, vodka, and
lemonade concentrate.
• Sake bomb – A shot of sake poured or dropped into
a glass of beer.
• Tom Bass – Bass ale with a shot of Jägermeister
served in a pint glass.[3][4]
• U-Boot – A glass of beer with a shot glass containing
vodka “submerged” in it.
• Snakebite – Equal parts of lager and cider
42.2 See also
• Berliner Weisse
• Wassail
• List of cocktails
42.3 References
[1] http://www.chilis.com/en/pages/drinkmenu.aspx
[2] http://www.daveandbusters.com/menu/drinks/
[3] Beer Magazine Sept/Oct 2009 Issue 12
[4] “10 Summer Beer Cocktails That Don’t Suck”. Coed-
magazine.com. Retrieved 2013-10-28.
Chapter 43

List of glassware

• Beer glassware

• Coffee cup

• Cup

• Jar

• Mug

• Paper cup

• Pythagorean cup

• Quaich [3]

• Sake cup (ochoko)

• Stemware

• Teacup

• Tumblers

The word cup comes from Middle English cuppe, from

Old English, from Late Latin cuppa, drinking vessel, per-
haps variant of Latin cupa, tub, cask.[2] The first known
use of the word cup is before the 12th century.[4]

Typical glassware

43.2 Tumblers
This list of glassware[1] includes drinking vessels
(drinkware) and tableware used to set a table for eating a
Main article: Tumbler (glass)
meal, general glass items such as vases, and glasses used
in the catering industry, whether made of glass or plas-
tics (such as polystyrene and polycarbonate). It does not Tumblers are flat-bottomed drinking glasses.
include laboratory glassware.
• Collins glass, for a tall mixed drink[5]

• Dizzy Cocktail glass, a glass with a wide, shallow

43.1 Drinkware bowl, comparable to a normal Cocktail glass but
without the stem
Drinkware, beverageware (colloquially referred to as
cups) is a general term for a vessel intended to contain • Highball glass, for mixed drinks [6]
beverages or liquid foods for drinking or consumption.[2]
• Iced tea glass

• Beaker • Juice glass, for fruit juices and vegetable juices.

141
142 CHAPTER 43. LIST OF GLASSWARE

Whisky tasting glass

A classic 20-facet Soviet table-glass, produced in the city of Gus-

Khrustalny since 1943.
• Wheat beer glass, for wheat beer (Weizenbier)
• Yard glass, a very tall, conical beer glass, with a
round ball base, usually hung on a wall when empty
• Old Fashioned glass, traditionally, for a simple cock-
tail or liquor "on the rocks". Contemporary Amer-
ican “rocks” glasses may be much larger, and used 43.3.1 New Zealand beer glasses
for a variety of beverages over ice
• Handle – 425mL New Zealand beer glass
• Shot glass, a small glass for up to four ounces of
liquor. The modern shot glass has a thicker base and • Jug – 750–1000mL served at pubs in New Zealand
sides than the older whiskey glass
• Table-glass or stakan granyonyi 43.3.2 Australian beer glasses
• Water glass
Main article: Australian beer § Beer glasses
• Whiskey tumbler, a small, thin-walled glass for a
straight shot of liquor
• Middy – 285mL (10 fl. oz.) Australian beer glass
(New South Wales)
43.3 Beer glassware • Glass – 200mL (7 fl. oz.) Australian beer glass
(Queensland & Victoria)
Main article: Beer glassware
• Pot – 285mL (10 fl. oz.) Australian beer glass
(Queensland & Victoria).
• Beer stein – large mug traditionally with a hinged lid • Schooner – 425mL (15 fl. oz.) Australian beer glass,
285 mL (10 fl. oz.) in South Australia
• Pilsner glass, for pale lager
• Pint glass, for an Imperial pint of beer or cider
43.4 Stemware
• Pony glass, for a 140ml of beer, a “short” or “small”
beer
Main article: Stemware
• Tankard
43.5. OTHER
A stem glass
• Absinthe glass
• Chalice (goblet), an ornate stem glass, especially one
for ceremonial purposes
• Champagne coupe, a stem glass with a wide, shallow
bowl, for champagne (similar to a cocktail glass)
• Champagne flute, a stem glass with a tall, narrow
bowl, for champagne
• Cocktail glass, a stem glass with a wide, shallow
bowl, for cocktails
• Fountain glass, a tall fluted stem glass common
in soda fountains, family restaurants and 24-hour
diner-style restaurants for milkshakes and ice cream
sodas
• Glencairn whisky glass, a wide bowl with a narrow
mouth, similar to a snifter’s, but with a shorter, stur-
dier base, designed for whisky[7]
• Hurricane glass (Poco Grande glass)
• Margarita glass (variant of Champagne coupe)
• Sherbet, a stem glass for ice cream or sorbet
• Sherry glass
• Snifter, a liquor glass with a short stem and a wide
bowl that narrows at the top, for brandy and liquor
• Wine glass, a stem glass
143
43.5 Other
A variety of drinking glasses
• Art glass, glassware that is modern art
• Glass container, container made from glass
• Laboratory glassware, a variety of equipment, tra-
ditionally made of glass, used for scientific experi-
ments
• Pitcher, a container, usually with a spout for pouring
its contents
• Punch bowl, a bowl that punch is put in, generally
used in parties
• Vase, an open container often used to hold flowers
43.6 See also
• Beverage coaster, a flat ceramic or wood piece that
protects tables
• Bottle (List of bottle types, brands and companies)
• Promotional mug, a branded cup often used for
drinking hot beverages
43.7 References
[1] “Glassware”. The Free Dictionary By Farlex. Retrieved
2012-05-20.
[2] “Cups”. The Free Dictionary By Farlex. Retrieved 2012-
05-20.
[3] McClenehan, Robert L. Some Scottish Quaichs. Illinois,
1955, p. 3.
[4] “Cup”. Merriam Webster. Retrieved 2012-05-20.
[5] Herbst, Sharon; Herbst, Ron (1998). The Ultimate A-to-Z
Bar Guide. New York: Broadway Books. p. 8. ISBN
978-0-7679-0197-0.
[6] Rathbun, A. J. (2007). Good Spirits: Recipes, Revelations,
Refreshments, and Romance, Shaken and Served with a
Twist. Boston, Massachusetts: The Harvard Common
Press. p. 13. ISBN 978-1-55832-336-0.
144 CHAPTER 43. LIST OF GLASSWARE

[7] Martin McGookin @ http://www.Glencairn.co.uk. “THE

OFFICIAL Whisky Glass - The only way to drink
Whisky/Whiskey!". Whiskyglass.com. Retrieved 2014-
05-20.

43.8 External links

• Glassware at DMOZ
Chapter 44

Cocktail garnish

See also: Category:Cocktail garnishes 44.1 Common edible garnishes

Cocktail garnishes are decorative ornaments that add
Some people enjoy eating these garnishes, but others con-
sider them to be simply decoration.

• Carrot sticks
• Celery stalks (usually with leaves attached)
• Cherries
• Cinnamon, grated
• Cocktail olives (often stuffed with pimentos)
• Cocktail onions
• Lemon slice, twist, or wedge
• Lime slice, twist, or wedge
• Mint sprigs or leaves
• Nutmeg, grated
• Orange slice, twist, or wedge
• Pineapple slice or wedge
• Pepper
• Salt, coarse (applied to the rim of glasses)
A lime peel “twist” for a garnish adds an elegant touch to this
Martini • Sugar, granulated or powdered
• Shrimp
character or style to a mixed drink, most notably to
cocktails. • Strawberries
A large variety of cocktail garnishes are used. Many rum-
• Watermelon wedge
based cocktails, especially those with fruit flavors, tend to
be decorated with tropical-themed garnishes or slices of
fruit. Tequila-based drinks favor limes and other citrus • Maraschino cherry
fruits. Gin- and vodka-based drinks tend toward gar- • Cocktail olive
nishes with a more dignified flair (olives, onions, or pos-
sibly a citrus twist or a single maraschino cherry), unless • Lemon slice
they are variations of a fruity rum-based drink. Whiskey-
and brandy-based drinks tend toward minimal garnish- • Lime twist
ment, if any. Restaurant chains and hotel bars tend to use • Orange, mint, and lime
larger and more ostentatious garnishes, and neighborhood
bars tend to go the other extreme. • Pineapple wedge

145
146 CHAPTER 44. COCKTAIL GARNISH

• Shrimp

• Raspberry
• Carrot, celery, lemon, and olives

44.2 Common inedible garnishes

These garnishes are purely for decoration or dramatic
flare. In some cases, the glass is so highly decorative, that
it could be considered a garnishment to the drink, too.

• Plastic Animals (attached to the rim of the glass)

• Bead necklaces (especially common during Mardi
Gras and Carnival)
• Candles

• Parasols, paper
• Drinking straws (colorful or unusually shaped)

• Fire (see Flaming beverage)

• Flags

• Plastic Swords (also known as a “pilkington”)

• Sparklers

• Swizzle sticks
• Other decorations (usually made of paper or plastic)

• Cocktail monkey

• Parasol
• Drinking straws

• Fire
• Sparklers, straws, watermelon and other decorations

• Swizzle stick and straw

44.3 See also

• Garnish
• List of cocktails

44.4 External links

• Bartending at Wikibooks
• Media related to Cocktail garnishes at Wikimedia
Commons
Chapter 45
Mixed drink
Mixed drinks come in a wide variety of shapes and sizes, and
they may be either alcoholic or non-alcoholic.
A mixed drink is a beverage in which two or more in-
gredients are mixed. Some mixed drinks contain liquor;
others are non-alcoholic.
45.1 Types
Mixed drinks
Some popular types of mixed drinks are:
• Cobbler, a beverage made with wine or sherry, citrus
juice, and sugar
• Cocktail, narrowly a mixture of liquor, sugar, wa-
ter, and bitters/citrus; more broadly any mixed drink Several lists of related topics are available:
147
containing three or more flavors.
• Cooler, a tall drink made with liquor, a carbonated
beverage, and a fruit garnish
• Crusta, a liquor and citrus drink served in a glass
frosted with sugar
• Cup, a mixture of wine and other ingredients, typi-
cally fruit juice and a carbonated beverage, similar
to a Wine cooler
• Fix, a mixture of liquor, citrus, and sugar
• Fizz, a fix with a carbonated beverage added
• Flip, an alcoholic mixed drink incorporating beaten
egg, especially one made with liquor or wine, sugar,
and egg, topped with powdered nutmeg and served
hot or cold. Also used to describe a sailor’s drink
made from beer mixed with rum or brandy, sweet-
ened and served hot
• Highball narrowly a mix of liquor and one flavor
served over ice in a tall glass topped with soda water,
more generally any mix of two ingredients served on
ice in a tall glass.
• Julep, a sweet drink of liquor and aromatics, specif-
ically mint
• Punch
• Pousse-café, various liqueurs arranged in colored
layers
• Sour
• Sling, originally American, a drink composed of
spirit and water, sweetened and flavoured [1]
45.2 Lists
148 CHAPTER 45. MIXED DRINK

45.2.1 Drinks 45.5 References

• List of cocktails [1] OED sling, n.5

• List of beer cocktails

• List of flaming beverages

• List of non-alcoholic cocktails

• List of non-alcoholic punches

• List of wine cocktails

45.2.2 Supplies
• List of drinkware

• List of common edible cocktail garnishes

• List of common inedible cocktail garnishes

45.3 See also

• Cocktails, which are one or more distilled spirits
combined with drink mixers.

• Mixed drink shooters and drink shots, which are

small servings of cocktails in special glasses.

• Beer cocktails, which combine beer with a drink

mixer or distilled spirits.

• Wine cocktails and punches, which combine wine

(still or sparkling) with drink mixers.

• Flaming beverages, which are cocktails containing

high-proof alcohol ignited prior to serving.

• Non-alcoholic mixed drinks, which are soft drinks

that do not contain alcohol.

• Mixed drink supplies are used by bartenders to pre-

pare and serve mixed drinks.

• List of beverages

45.4 Categories
Collections of related articles are categorized under the
following topics:

• Category:Alcohol-related lists

• Category:Mixed drinks

• Category:Alcoholic beverages

• Category:Soft drinks
Chapter 46
Bartender
For other uses, see Bartender (disambiguation).
“Barman” redirects here. For other uses, see Barman
(disambiguation).
A bartender (also known as a barkeep, barman, bar-
A bartender pouring some vodka in to the metal cup of a cocktail
shaker
maid, bar chef, tapster or a mixologist) is a person who
formulates and serves alcoholic beverages behind the bar,
usually in a licensed establishment. Bartenders also usu-
ally maintain the supplies and inventory for the bar. A
bartender can generally mix classic cocktails such as a
Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
The bartending profession was generally a second occu-
pation, used as transitional work for students to gain cus-
tomer experience or to save money for university fees.[1]
This however is changing around the world and bartend-
ing has become a profession by choice rather than neces-
sity. Cheese competitions such as World Class and Bac-
ardi Legacy have recognised talented bartenders in the
past decade and these bartenders, and others, spread the
love of cocktails and hospitality throughout the world.[2]
149
A bartender making a classic cocktail
In America, where tipping is a local custom, bartenders
depend on tips for most of their income.[3] Bartenders
are also usually responsible for confirming that customers
meet the legal drinking age requirements before serving
them alcoholic beverages. In certain countries, such as
Australia and Sweden, bartenders are legally required to
refuse more alcohol to drunk customers.[4]
46.1 United Kingdom
In the United Kingdom, bar work is often not regarded as
a long-term profession (except if you are also a landlord),
but more often as a second occupation, or transitional
work for students to gain customer experience or to
save money for university fees. As such, it lacks tradi-
tional employment protections and therefore has a high
turnover. The high turnover of staff due to low wages and
poor employee benefits results in a shortage of skilled bar-
tenders. Whereas a career bartender would know drink
recipes, serving techniques, alcohol contents, correct gas
mixes, licensing law and would often have cordial rela-
tions with regular customers, short-term staff may lack
these skills. Some pubs prefer experienced staff, although
pub chains tend to accept inexperienced staff and provide
training.
150 CHAPTER 46. BARTENDER

Tipping bartenders in the United Kingdom is not con-
sidered mandatory but is greatly appreciated by the bar-
tender. The appropriate way to tip a bartender in the UK
is to say 'have one for yourself', encouraging the bartender
to buy themselves a drink with one’s money, where a bar-
tender may instead opt to add a modest amount to a bill
to take in cash at the end of their shift.
[4] “OLGR > Information and training for students and staff
>". Olgr.nsw.gov.au. Retrieved 2015-12-12.
[5] U.S. Department of Labor, Bureau of Labor Statistics
(January 2010). “Food and Beverage Serving and Re-
lated Workers”. Occupational Outlook Handbook. Bul-
letin 2800 (2010–11 Library ed.). Washington, DC: U.S.
Government Printing Office. p. 492. ISBN 978-0-16-
084318-1. Retrieved April 25, 2010.

[6] U.S. Department of Labor, Bureau of Labor Statistics

46.2 United States
The Bureau of Labor’s data on occupations in the United
States, including that of bartender, publishes a detailed
description of the bartender’s typical duties[5] and em-
ployment and earning statistics by those so employed,
with 55% of a bartender’s take-home pay coming in the
form of tips.[6][7] Bartenders may attend special schools
or learn while on the job.
(May 4, 2009). “35-3011 Bartenders”. Occupational Em-
ployment and Wages, May 2008. Archived from the orig-
inal on May 28, 2010. Retrieved April 26, 2010.
[7] “How to Become a Bartender”. Break Into Bartending.
Retrieved 2015-12-12.
[8] “Cocktail lounge - definition of cocktail lounge by The
Free Dictionary”. Thefreedictionary.com. 2012-06-12.
Retrieved 2015-12-12.

Bartenders in the United States may work in a large va-
riety of bars. These include hotel bars, restaurant bars,
sports bars, gay bars, piano bars, and dive bars.[8][9] Also
growing in popularity is the portable bar, which allows a
bar to be moved and set up in events and other venues.
Bartending is quickly broadening from the traditional no-
tion a single location to one which is versatile and mobile.
[9] “Dictionary, Encyclopedia and Thesaurus web-
site=Thefreedictionary.com”. Retrieved 2015-12-12.
46.6 External links
• Media related to Bartenders at Wikimedia Com-
mons

46.3 Gallery

46.4 See also

• Bar-back, a bartender’s assistant

• Hospitality

• List of bartenders

• List of public house topics

• List of restaurant terminology

• Tavern

46.5 References
[1] Lucas, Rosemary (2004). Employment relations in the
hospitality and tourism industries. Routledge. pp. 27–42.
ISBN 978-0-415-29712-7. Retrieved April 26, 2010.

[2] “Bacardi Legacy Global Cocktail Competi-

tion announces The Top 25 | australianbar-
tender.com.auaustralianbartender.com.au”. Aus-
tralianbartender.com.au. 2013-10-16. Retrieved
2015-12-12.

[3] “Guide to Tipping Etiquette in New York City”.

Gonyc.about.com. Retrieved 2015-12-12.
Chapter 47

Hurricane (cocktail)

The hurricane is a sweet alcoholic drink made with rum, 47.3 References
fruit juice, and syrup or grenadine. It is one of many pop-
ular drinks served in New Orleans. [1] “The Hurricane”. patobriens.com. Retrieved 2013-01-
16.
The creation of this passion fruit–colored relative of a
daiquiri is credited to New Orleans tavern owner Pat [2] Denise Gee (2007). Southern Cocktails: Dixie Drinks,
O'Brien.[2] The bar allegedly started as a speakeasy called Party Potions, and Classic Libations. p. 37. ISBN
Mr. O'Brien’s Club Tipperary and the password was 0811852431.
“storm’s brewin'.”[2]
[3] McNulty, Ian. “Drinking in History: Classic Cocktails
In the 1940s, he needed to create a new drink to help and Modern Thirsts in the French Quarter”. FrenchQuar-
him get rid of all of the less-popular rum that local dis- ter.com. Retrieved 2006-10-06.
tributors forced him to buy before he could get a few
[4] Lind, Angus. “Home of the 'Hurricane' Pat O'Brien’s
cases of more popular liquors such as scotch and other
turns 75 this week”. nola.com. Retrieved 2009-06-19.
whiskeys.[3][4] He poured the concoction into hurricane
lamp–shaped glasses and gave it away to sailors. [5] “French Quarter Frequently Asked Questions”. Retrieved
December 11, 2015.
The drink caught on, and it has been a mainstay in the
French Quarter ever since. It is more commonly served [6] “Here and There”. Billboard 58 (7). Off the Cuff (col-
in a disposable plastic cup, as New Orleans laws permit umn). February 16, 1946. p. 39.
drinking in public and leaving a bar with a drink, but they
prohibit public drinking from glass containers.[5]
The hurricane cocktail is made differently on the islands
of the Bahamas. The drink is composed of various mea-
sures of coffee liqueur, 151 rum, Irish cream, and Grand
Marnier. It’s commonly found in the downtown bars of
Nassau.

47.1 History

The Hurricane is found in literature as early as Billboard,

February 16, 1946, Vol. 58, No. 7:

LOUMEL MORGAN working at the Hur-

ricane Cocktail Lounge, New Orleans.[6]

47.2 See also

• List of cocktails

• Liquor portal

151
152 CHAPTER 47. HURRICANE (COCKTAIL)

47.4 Text and image sources, contributors, and licenses

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Bot, Addbot, YRUsoamazing, Tassedethe, Lightbot, Luckas-bot, AnomieBOT, Tryptofish, Giants27, Citation bot, Watertree, SassoBot,
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Galesmash, Bayano, Epastore, Oatmeal batman, Brianruyle814, Zachorious, Jameswilson, Can't sleep, clown will eat me, Tamfang, Or-
phanBot, Voodoo4936, Publicblast, TKD, Cybercobra, Khukri, Rasskipper, Fdiv bug, Ligulembot, Kahuroa, Kukini, DavidHallett, Hmoul,
Spiritia, Attys, RobertBurr, Dbtfz, Kingfish, SilkTork, Hotspur23, Ckatz, A. Parrot, 3210, Beetstra, Meco, Peyre, Hu12, DabMachine,
Vanished user, Iridescent, Sinaloa, Wjejskenewr, Castlecraver, Tubezone, Tawkerbot2, Carnellm, Heqs, Hamish2k, Adam Keller, Cm-
drObot, PGNormand, Picaroon, Nunquam Dormio, NickW557, Qrc2006, Aleventi, Mattmitchell, Gogo Dodo, Agne27, Xndr, Q43, Tloc,
Codetiger, Chrislk02, Mcmachete, Biblbroks, Thijs!bot, Epbr123, Fisherjs, ThaWhistle, Marek69, Wolfeel, Nick Number, Northum-
brian, Oreo Priest, Rees11, AntiVandalBot, ChargersFan, Quintote, Willscrlt, Jj137, Smartse, Oddity-, Leuko, Husond, Porlob, Capn
Jimbo, Mark Shaw, Bencherlite, Stubbleboy, Bongwarrior, AtticusX, Turkishbob, JamesBWatson, J.P.Lon, Keith H., Aka042, SwiftBot,
Bubba hotep, 28421u2232nfenfcenc, Textorus, MartinBot, AussieBoy, Quickmythril, Oliquez85, Quywompka, R'n'B, CommonsDelinker,
Lilac Soul, J.delanoy, Qwanqwa, Exitcreative, Uncle Dick, Whitebox, Ajayrohilla, Kratos 84, PhoenixBlitzkrieg, Ian.thomson, Acalamari,
Zuejay, Jameschristopher, Nkruschandl, Cadwaladr, C1010, Aervanath, SJP, HighKing, ParaAdventurer, VFHwebdev, Shuakalapungy,
VolkovBot, Lopsidedman, Philip Trueman, TXiKiBoT, Mercurywoodrose, Hjsargent, DennyColt, Cerebellum, Leafyplant, Paulusar, Jan-
uary2007, Gillyweed, Chaffers, Bschneid~enwiki, Tracerbullet11, Bobo The Ninja, Anson Stark, Kobalt64, SieBot, Swelch226, Account-
ing4Taste, Hertz1888, Gerakibot, DJ Rumshopmon, Xymmax, Dugonutube, Kcuello, MisterVodka, Spyder00Boi, Fratrep, LonelyMarble,
When pigs fly0027, Rfontana, Jacob.jose, Wahrmund, Nergaal, Jons63, Cardibling, ClueBot, Binksternet, GorillaWarfare, The Thing
That Should Not Be, TheDirtyFrank, Pineapplemango, Mild Bill Hiccup, Dhrubop, Hafspajen, CounterVandalismBot, Niceguyedc, Mr
Accountable, Eeekster, 2007 account, Muhandes, Charlienyc, AURUMxAZURE, Count Silvio, Hokn, Yun-Yuuzhan (lost password),
DumZiBoT, Halonation, XLinkBot, Theseven7788, Purpaboo, Eberalex, Salam32, NellieBly, Tastelessaccount, Addbot, Socrates Thinks,
Lithoderm, Olli Niemitalo, Bobby080883, Fluffernutter, MrOllie, The C of E, Z. Patterson, LinkFA-Bot, Siguaraya, LittlePrincess23, Jdvil-
lalobos, Diglibs2, Desinger0, Tide rolls, Lightbot, Gail, Ettrig, VP-bot, Legobot, Luckas-bot, Yobot, Newportm, Rogerb67, Radiopathy,
Mdw0, AnomieBOT, Anne McDermott, Adeliine, Jim1138, Materialscientist, Heathr3249, Bob Burkhardt, Xqbot, Bihco, Gigemag76, Re-
naissancee, Bkm14, Tad Lincoln, Michaelcuddyer, Munozdj, GrouchoBot, Resident Mario, Antiaverage, Roustabout1, WikiPatrolTeam,
TrivialFacts2, Tppersaud, Crispy96, Ronnievanzandt, Prari, FrescoBot, Surv1v4l1st, Komitsuki, Kitefox, CarloriShayne, Jlcloud, Kwiki,
DivineAlpha, Thomas12354, Pinethicket, Chris814, Jonesey95, Unnachamois, Tom.Reding, RedBot, Full-date unlinking bot, Metonni,
Jirka.h23, Electricmaster, DC, ClarityLost, Lotje, Benbullen, Vrenator, Tbhotch, DARTH SIDIOUS 2, Mean as custard, Noommos,
Hajatvrc, Becritical, CalicoCatLover, DASHBot, Saxonhawthorn, EmausBot, Acather96, WikitanvirBot, Eekerz, Brendanology, Magi-
cian26, Rancidgeorge, ZéroBot, Jenjorjen, John Cline, PBS-AWB, Shuipzv3, Midas02, Matthewcgirling, Westcoastos, Doylewiki, Eri-
anna, Kobalt04, Smackerlacker, ChuispastonBot, ClueBot NG, Ikur21, Rumicek, Vince Martini, Aldude999, This lousy T-shirt, Satellizer,
Clearlyfakeusername, Sitsat, Mmmackjr, Yarikata, Widr, González del Valle, Sismiquededans, Helpful Pixie Bot, Thargor15, Calidum, Big-
Mastino, Kobalt064, Krenair, PTJoshua, Northamerica1000, PeacockStudios, TheGoodBadWorst, Messias s. cavalcante, Liam987, Sj96,
Khazar2, Shakeeb454333, Last pawn, Nicholas Gemini, Lugia2453, The Anonymouse, Acetotyce, Kaitlinbr1, DDear99, Mauro botti,
Ugog Nizdast, Vilcat, Yoloswag12123, DrRNC, Werddemer, Kind Tennis Fan, Shlds83, Library Guy, Mezafo, Savvyjack23, SStephens13,
Sammalone24, Shrey98, Steamboatskier, Legitimateexpectation, Harisali1, Xjoshxcx, KasparBot, Entranced98 and Anonymous: 684
• Whisky Source: https://en.wikipedia.org/wiki/Whisky?oldid=708380382 Contributors: Kpjas, WojPob, Tarquin, Andre Engels, Rmher-
men, Roadrunner, Heron, Olivier, Ericd, Edward, Bdesham, Dominus, Ixfd64, (, Ihcoyc, Darkwind, DropDeadGorgias, Julesd, Glenn,
Peter Kaminski, Kaihsu, Evercat, Hemmer, Dino, Reddi, Lfh, Mendor, Iasos, Jogloran, Zoicon5, DJ Clayworth, Itai, Dogface, Sabbut,
Topbanana, Mackensen, Gentgeen, Robbot, Pigsonthewing, Ashley Y, Gidonb, JackofOz, Dina, Marc Venot, DocWatson42, BenFrantz-
Dale, KevinCoates, David Johnson, Duncharris, Jorge Stolfi, Solipsist, Pne, Neilc, Stevietheman, Andycjp, Knutux, Abu badali, Noe,
Antandrus, Mzajac, RetiredUser2, Rlquall, Oknazevad, Askewchan, Mschlindwein, Naus, Canterbury Tail, Heegoop, EugeneZelenko,
Discospinster, Rich Farmbrough, Florian Blaschke, Vapour, Notinasnaid, CODOR, Number 0, Jeff schiller, X-G, Stbalbach, Bender235,
Jnestorius, MisterSheik, Kwamikagami, PhilHibbs, RoyBoy, Moilleadóir, Wareh, Bobo192, Vervin, Smalljim, Chris huh, Gruntbuggly,
Dungodung, Kappa, Scott Ritchie, Donutz, Storm Rider, Mrzaius, Alansohn, MrB, Fraslet, MarkGallagher, Svartalf, Wtmitchell, SidP,
Dabbler, Deacon of Pndapetzim, Aka, Coolmallu, Kusma, Alai, Redvers, Dennis Bratland, Aceman87~enwiki, JordanSamuels, Angr,
Pekinensis, Woohookitty, Mindmatrix, LOL, Scott.wheeler, John Cardinal, JeremyA, Hoshq, Steinbach, John Hill, Arrkhal, Eras-mus,
Doric Loon, ZephyrAnycon, Ajshm, Allen3, Graham87, Cuchullain, JIP, Sjakkalle, Rjwilmsi, Rogerd, Jivecat, AllanHainey, Vegaswikian,
Smiker, Brighterorange, The wub, Matt Deres, Sarabseth, Leithp, FlaBot, SchuminWeb, MacRusgail, Crgn, Jriddy, RexNL, Gurch, Pgiii,
Gurubrahma, Chobot, DVdm, Guliolopez, Stereoisomer, WriterHound, Gregofla, EamonnPKeane, YurikBot, Wavelength, Huw Powell,
Jimp, Kafziel, RussBot, Petiatil, Briaboru, Pigman, Chuck Carroll, Foxxygirltamara, Stephenb, Txuspe, Neilbeach, Ghostieguide, Burek,
154 CHAPTER 47. HURRICANE (COCKTAIL)

NawlinWiki, Matthk, Grafen, Welsh, Retired username, Cholmes75, PeepP, EEMIV, Lockesdonkey, Bota47, FiggyBee, Tonywalton, Rl-
loyd3, Mugunth Kumar, Tuckerresearch, Superdude99, Theda, SMcCandlish, David Justin, VodkaJazz, Whobot, Mais oui!, BlackWolf,
David Biddulph, Heresiarch, Allens, Bluezy, Paul Erik, Shahram 77, Luk, Vanka5, KDevaney, SmackBot, Looper5920, Scorpiona, Emo-
scopes, Atrawick, Throup, Rokbas~enwiki, Mikecraig, Mscuthbert, Eskimbot, Sam8, Frymaster, WhiskyWhiskers, Kintetsubuffalo, Can-
derra, Geoff B, Edgar181, Pmkpmk, Aksi great, Dgilman, Gilliam, Skizzik, Msignor, Cabe6403, Chris the speller, Tbandrow, Postoak,
Thumperward, Rickyjames, MalafayaBot, Deli nk, Bazonka, RamBow, Octahedron80, Switchfrenzy5, Salmar, Countersubject, Ghetto
Gandalf, Can't sleep, clown will eat me, Metallurgist, MJCdetroit, Araker, Xiner, Rrburke, Krsont, Weetbixkid, AndySimpson, Cybercobra,
SnappingTurtle, Shadow1, Martijn Hoekstra, Mulletron, NickPenguin, Bob Castle, MartinCollin, DavidHallett, ArglebargleIV, Arnoutf,
Mouse Nightshirt, Srikeit, Hestemand, John, Lapaz, Fergus mac Róich, SilkTork, Calum MacÙisdean, Javit, Ian Dalziel, Willy turner,
Bpmurray, Clapre, Dslawe, Meco, Intranetusa, Peyre, Myself0101, Dl2000, Amitch, Lord Anubis, Lathrop1885, Antiedman, GlosterBoy,
Saturday, Dr-john, Jsorens, Tawkerbot2, Thetrick, SkyWalker, Hamish2k, AristonAstuanax, OverlordKain, Nunquam Dormio, OMGsplo-
sion, MaxEnt, Funnyfarmofdoom, Kribbeh, Themightyquill, Cydebot, Scotchguy, Stilwebm, Gogo Dodo, **dave**, Danorton, A Softer
Answer, Coolguy22468, Agne27, Studerby, Mycroft.Holmes, JRBrown, Tloc, Chrislk02, Kiran, Garik, Jdrogers, Pdq, Misog, Satori Son,
Tewapack, Fordbs, Kevin Carmony, Pstanton, Pha telegrapher, Mojo Hand, Buyo, Musicforrobots, Missvain, Cafeirlandais, HappyGod,
Mentifisto, Rees11, AntiVandalBot, MrMarmite, Jguad1, Majorly, Tojge, Opelio, ReverendG, Tangerines, Maltmaven, Poshzombie, Traw-
icks, Manushand, North Shoreman, Ewanmorgan, Waddelldj, Sluzzelin, Shaul avrom, Jimothytrotter, CombatWombat42, MER-C, MS-
BOT, Mylyn, RadicalPi, Shinola, Kingdom85, Bongwarrior, JamesBWatson, SHCarter, Hayes2005, Steven Walling, Gaiaquasar, Froid,
Jjasi, Snowded, Fabrictramp, Torchiest, Eastsidehastings, Spellmaster, Valerius Tygart, Everytime, Flowanda, Matt Lewis, Wurdnurd,
KarBOT, Gamma2delta, Drmaulikvyas, Johnpacklambert, Cnawan, Brinkie, J.delanoy, Fatka, Cajun67, Khathi, Qwanqwa, Uncle Dick,
SteveLamacq43, ABVS1936, Smsmmns, Quijotista, Acalamari, Familycart, Johnbod, Slippered sleep, Jeepday, KeepItSimpleEngineer,
Samtheboy, Student Pilot, Whisky & Whiskey, Borch1jc, Cadwaladr, Nwbeeson, Ontarioboy, Wilson.canadian, Hannah3, Jtnet, STBotD,
Evb-wiki, Donmike10, Whbonney, Mogilny8, JavierMC, HighKing, Teletech, Quiethoax, Ncc1701jjb, Butephoto, X!, VolkovBot, CWii,
DSRH, Capnr0n64, Philip Trueman, Refsworldlee, TXiKiBoT, Asarlaí, Cowdery, Tannoy, Dchall1, Rei-bot, Uisce, F u dude, H. Carver,
Twinkyd123, LeaveSleaves, Tvaya7, StillTrill, Shailendra.dimension, Mazarin07, Thevelocipede, Kilmer-san, Lova Falk, Nicky slicky,
Jamall69, Milkduds1234, Insanity Incarnate, HiDrNick, Doc James, AlleborgoBot, Solicitr, Sbitterman, Ponyo, SieBot, StAnselm, May-
wither Dragon, Sophos II, BotMultichill, IPodPeople, Miremare, Roidhrigh, Flyer22 Reborn, ClaimJumperPete, Handy Pack, Helikophis,
Kskk2, Scotch Hunter, Fratrep, BrokeTheInterweb, Whisky Connoisseur, Karl2620, Frank Anchor, Meowist, Rulerealwhisky, Ronnestam,
Wahrmund, Denisarona, Alfred Barnard, Angel caboodle, Kinkyturnip, HJonas77, Puce Buzzard, ClueBot, Mthorn10, Sesameball, Rash-
ersTierney, Saddhiyama, Nightcafe1, Jjiijjii, Mild Bill Hiccup, TheOldJacobite, Ninepillars, Seanwal111111, Excirial, Alexbot, Luckstev,
Monster james, Muhandes, Marc James Small, Oangola, Utopial, VsanoJ, Promethean, ThisIsCompletelyOver, SchreiberBike, Audaciter,
Kkarma, RudiBosbouer, BOTarate, Cadetdima, La Pianista, Inspector 34, Hokn, Versus22, IJA, Mythdon, UncleverOnion, DumZiBoT,
Antti29, XLinkBot, Selkie25, EastTN, Wikiuser100, Dthomsen8, Feinoha, AndreNatas, Kidzangi, The Rationalist, Davidinvalatie, Addbot,
Willking1979, Cmalark, Grefwen, Dog of dog, Nestorius, Fieldday-sunday, Metsavend, LaaknorBot, CarsracBot, AndersBot, Favonian,
Reycom07, Peridon, Riptastic, Tide rolls, Legobot, Roberthall7, Coviepresb1647, Luckas-bot, Yobot, Legobot II, Küchenkraut, THEN
WHO WAS PHONE?, Quintus132, Sarrus, Borvan53, Astonzia, AnomieBOT, DemocraticLuntz, Rubinbot, Killiondude, Jim1138, King-
pin13, Nicholsonadam, RandomAct, Illwizill, Flewis, Bluerasberry, Careful Cowboy, Materialscientist, Basketash, RobertEves92, Citation
bot, TMS3000, DirlBot, Gsmgm, LittleRadge, Xqbot, JimVC3, Hammersbach, Anoderate1, Cclark90, Babetheazurezebu, GrouchoBot,
Alumnum, Ute in DC, Shirik, Prunesqualer, RibotBOT, SassoBot, Amaury, Jakeevans100, N419BH, ChrisPsi, Bobkill37, Djinger, PM800,
A. di M., Fuferito, Sesu Prime, SD5, Janlangenberg, Chrise4286, FrescoBot, Archangelsshare, Surv1v4l1st, Patings, Resurr Section, Air-
borne84, Javert, Pinethicket, Pink Bull, Rule 56, Vicenarian, Whisky webmaster, PrincessofLlyr, Jschnur, John girvan, Impala2009, Ven-
omousConcept, RandomStringOfCharacters, Reconsider the static, Steve2011, Lynnman, MonsieurVinyl, Tkm999, Benellefsen, TobeBot,
Trappist the monk, CD1965, Vrenator, WayTooSerious, David Hedlund, Seahorseruler, Mjdestroyerofworlds, Diannaa, BillD1, Fastilysock,
Jwhusband, Minimac, The Utahraptor, Bahnfrend, RjwilmsiBot, Bento00, DexDor, NameIsRon, TGCP, EmausBot, John of Reading,
Starcheerspeaksnewslostwars, Klbrain, Solarra, Tommy2010, LMDOC, Fs923, K6ka, PS., Fæ, Soulslaughter, Alpha Quadrant, HugoLoris,
AlbaCridhe, Alpha Quadrant (alt), Whiskyinspector, Unreal7, BaileyRocky, Cymru.lass, Demonkoryu, OnePt618, Erianna, Jay-Sebastos,
Urbeltz, Huckleberry113, Mscolgla, Allezzoomzoom, Governmeny, Smexy speaker, Donner60, Uthican, Haddockdonicely, GrayFull-
buster, AaronCollins19, Sonicyouth86, Louisa000, ClueBot NG, Ikur21, Theroyr, Gareth Griffith-Jones, BarrelProof, Chester Markel,
JasonSoleil, Queenofawkward, Delusion23, Cntras, Yoyytffje, Widr, ScrotyFagMcFuckerton, Chitt66, Wouter442, WhiskyGlass, Whisky-
Canada, Irishwhiskeyguru, Chicccccckayyc, Helpful Pixie Bot, Electriccatfish2, Calidum, SchroCat, Trunks ishida, BG19bot, Northamer-
ica1000, Beefymeef, Macdeffe, Hallows AG, AvocatoBot, Lifeformnoho, Snow Blizzard, NotWith, Parvenvats, CharlesT.Young, Fotoriety,
Polmandc, Tonbonic, Klilidiplomus, Achowat, Conifer, Ozekat, Imperator1974, Caseyam1982, Cyberbot II, Praetorian3005, EuroCarGT,
TylerDurden8823, Sansvase, Dexbot, BigJolly9, Mackmcconnell, Hilmorel, Stevenbfg, Chronoglider, Universeborn123, Moreyval, Ar-
gentea, MarsBarLover, Tremainej, SingleMaltGamer, Lemnaminor, PaulByrne Degraot Hall, Wonderstruk, Simishka, Caroline Lévesque,
Cubeb, Парис "Анима" надаль, NottNott, Whiskybuff, Meteor sandwich yum, Tdogswag, StaceyKMcMillan, Nikki Louladdl, Abgar eabe
ghu, Monkbot, AKS.9955, Outforaduck, Derkakiller42, Original983, JuanRiley, Hkeyser, AntHerder, KH-1, Sammalone24, Sconn371,
Adobbert, Thechadwix, Tammbeck, KasparBot, Emmetmccu, Drakeblair08, Vicky heer, Thewhiskeyist, Megeh09x2, HowToCancer and
Anonymous: 928
• Fortified wine Source: https://en.wikipedia.org/wiki/Fortified_wine?oldid=707185497 Contributors: Lee Daniel Crocker, Rmhermen, Gi-
anfranco, Karen Johnson, Hephaestos, Bob frasier, Dante Alighieri, Stefan-S, Donarreiskoffer, Auric, Gwalla, Tom harrison, Neilc, Dragon-
flySixtyseven, Burschik, Oknazevad, Picapica, Cnyborg, Murtasa, Saintswithin, Bender235, Mqduck, Kaveh, Justinc, Jumbuck, Dhartung,
BD2412, Haikupoet, DePiep, Rjwilmsi, Dendrite9000, YurikBot, Hede2000, Badagnani, JDoorjam, Ospalh, Funkendub, SmackBot, Amit
A., Lawrencekhoo, Eskimbot, Amoore5000, Yamaguchi , Amatulic, Bluebot, Thumperward, Nbarth, Ctbolt, Themadchopper, Scharks,
Vriullop, SilkTork, Bjankuloski06en~enwiki, Shamrox, Beetstra, Agne27, Arcayne, HootMon, Dgies, Rees11, Nipisiquit, L0b0t, Pub-
liusFL, Leolaursen, Murgh, Arz1969, The Sage of Brouhaha, Patrickcm, Evb-wiki, Mrmuk, Funandtrvl, FlagSteward, Eco ant, Elchip,
Jörg-Peter Wagner, El Pantera, Wahrmund, ClueBot, MikeVitale, No such user, Pichpich, Dthomsen8, Addbot, Dronkers, Ccacsmss,
Fryed-peach, Legobot, Yobot, Winebuff28, Irock28, Papatt, Isterbane, Some standardized rigour, Ellenois, White Shadows, Kiprosopia,
David Hedlund, RjwilmsiBot, Beyond My Ken, H3llBot, SporkBot, ClueBot NG, VinoEnology, MerlIwBot, Helpful Pixie Bot, Firebuild,
Northamerica1000, CitationCleanerBot, Cyberbot II, ChrisGualtieri, DrRNC, Adirlanz, 7Sidz, KasparBot and Anonymous: 69
• Syrup Source: https://en.wikipedia.org/wiki/Syrup?oldid=705823388 Contributors: Rmhermen, William Avery, Shimmin, Jimfbleak,
Александър, Chrysalis, Steinsky, Owen, Robbot, Ojigiri~enwiki, Cholling, DocWatson42, Akadruid, Tom harrison, Bensaccount, Gil-
gamesh~enwiki, Bobblewik, Catdude, Burschik, Joyous!, DcoetzeeBot~enwiki, Adrian~enwiki, Kjkolb, Alansohn, Snowolf, Ilse@, Ver-
sageek, Pekinensis, Woohookitty, Bellhalla, WadeSimMiser, Tckma, Gimboid13, GraemeLeggett, Moleskiner, The wub, MarnetteD,
AlisonW, FayssalF, Latka, SouthernNights, Tijuana Brass, Maustrauser, Iridos~enwiki, Thecurran, Frappyjohn, Jaraalbe, YurikBot,
47.4. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 155

FlareNUKE, JarrahTree, Stephenb, NawlinWiki, Cquan, Twin Bird, Bmdavll, Zwobot, Wknight94, Bingo99, Tarawneh, Garion96,
Bluezy, Newleo, Thomas Blomberg, BuffaloBob, SmackBot, McGeddon, Kintetsubuffalo, Sam Pointon, Xaosflux, Bluebot, Thumper-
ward, Snori, SchfiftyThree, Nbarth, Whispering, Seanutbutter, Scwlong, VMS Mosaic, Wine Guy, DylanW, GameKeeper, DavidGC,
Aelfgifu, Jaywubba1887, JHunterJ, Dr.K., OnBeyondZebrax, Chillymail, Fsotrain09, TheHorseCollector, CmdrObot, Neelix, Oden, Cy-
debot, Moonslight, Soetermans, Doug Weller, Lindsay658, Thijs!bot, Heroeswithmetaphors, Willscrlt, Wayiran, Econprof, JAnDbot,
MER-C, NE2, JamesBWatson, Skew-t, Couchmalcolm, Cgingold, Spellmaster, DerHexer, 1p2o3i, Alx 91, MartinBot, Octopug, Tgeairn,
Grim Revenant, Renek~enwiki, Piercetheorganist, Whitebox, Gregbaker, Afluegel, Liquorsuit, Largoplazo, Cometstyles, CardinalDan, Fu-
nandtrvl, VolkovBot, Kansaisamurai, Philip Trueman, Asarlaí, Qxz, Wiae, Billybobmoose, Andy Dingley, Peacef5rog, CMBJ, Paxo89,
SieBot, Scarian, Mathias dam, Calabraxthis, Keilana, Tamsyn2, Harry~enwiki, Bagatelle, Lightmouse, Da sock puppet, ImageRemoval-
Bot, Slightlymighty, ClueBot, Piledhigheranddeeper, Bradley ackerman, Infinidy9, Aitias, Lx 121, WikHead, Good Olfactory, Addbot,
Willking1979, Bassbonerocks, Chzz, LuK3, Legobot, Luckas-bot, Yobot, AnakngAraw, AnomieBOT, Diádoco, Cavarrone, Xufanc, Blue-
harvest26, Thkln;ldjkfn, Youngster3956, 4twenty42o, Tufor, FrescoBot, Pepper, Awesomeman257, Pinethicket, Adlerbot, Chandler186,
A412, Codwiki, Serols, Jauhienij, Cubesworth, Lotje, Floodout, Ruhmlos, J'88, Mean as custard, Beyond My Ken, EmausBot, Wikitanvir-
Bot, T3dkjn89q00vl02Cxp1kqs3x7, Ndkl, Danish Expert, ZxxZxxZ, Nigguhshit, Dcirovic, Comesturnruler, Daonguyen95, Michel Awkal,
Rexprimoris, Tolly4bolly, Erianna, Donner60, VictorianMutant, ClueBot NG, Rtucker913, Nadanasabapathi palanivelu, Snotbot, Rezabot,
Widr, Iluvricenbeanz, TCN7JM, Northamerica1000, Iqzaquezzs, Rgbc2000, Mrs. Butter-worth’s, Stickystacks, Simeon Dahl, GoShow,
Nargle42, Frosty, BanMeSpamBot, Yamaha5, Decaract10, AnthonyJ Lock, Flaminfreeze, Johndeely12345678999, Darkninja123, Ran-
domDSplayer, Lagoset, Proffesorpickle, Zachsousa22, SablePalmer, Kekki1978, Ritanatalia, Jmc76, Shy445, Franknuch17, Syrup mon-
keys and Anonymous: 158

• Lemon Source: https://en.wikipedia.org/wiki/Lemon?oldid=705478406 Contributors: Vicki Rosenzweig, Bryan Derksen, Malcolm

Farmer, Dragon Dave, Rmhermen, Toby Bartels, William Avery, SarahEmm, Leandrod, Michael Hardy, BrianHansen~enwiki, Dope-
fishJustin, Liftarn, Mic, Ixfd64, Delirium, (, Shimmin, Mdebets, Ahoerstemeier, Synthetik, Ronz, Jimfbleak, TUF-KAT, Angela, Jebba,
Andrewa, Poor Yorick, Mxn, Dwo, Ideyal, Mulad, Agtx, HolIgor, Mpt, Stone, JCarriker, WhisperToMe, Zoicon5, Tpbradbury, Imc, Fur-
rykef, Fvw, Metasquares, Wetman, Pakaran, Pollinator, Francs2000, Shantavira, Robbot, Sensor, Hankwang, Moriori, R3m0t, Naddy,
Babbage, Merovingian, Rfc1394, Academic Challenger, Texture, LGagnon, Bkell, Alan De Smet, UtherSRG, Wikibot, Dina, Giftlite,
DocWatson42, Bob Palin, MPF, Elf, Wolfkeeper, BenFrantzDale, Everyking, Anville, Moyogo, Gamaliel, Markus Kuhn, Yekrats, Dm-
maus, Eequor, Khalid hassani, Jackol, Pne, Bobblewik, Jurema Oliveira, Dyfrgi, Utcursch, Gdr, Dirus, Noe, Antandrus, Bgbot, Jo-
Jan, MisfitToys, RichardAmes, Jossi, Rdsmith4, Kesac, DragonflySixtyseven, Bumm13, Mrtrey99, Marcus2, Dcandeto, Revised~enwiki,
Fanghong~enwiki, Squash, Grunt, Canterbury Tail, Mike Rosoft, Imroy, DanielCD, Discospinster, Helohe, Vsmith, Bender235, ES-
kog, Jameschipmunk, Kbh3rd, Steerpike, Jonathanischoice, Aqua008, *drew, Joanjoc~enwiki, Edward Z. Yang, Shanes, Mr. Strong
Bad, Femto, Jpgordon, Adambro, Bobo192, Longhair, Fir0002, Olve Utne, Cmdrjameson, Fqsik, Darwinek, Thewayforward, Minghong,
Kickstart70, Hesperian, Sam Korn, Haham hanuka, Fox1, Prevert, HasharBot~enwiki, Nemalki, Alansohn, MatthiasKabel, Ibn zareena,
Keenan Pepper, Sjschen, Mmmready, Riana, Pdboddy, Mac Davis, Redfarmer, Mysdaao, Snowolf, Jm51, Wtmitchell, Dschwen, Melaen,
TaintedMustard, Fledgeling, Sunbun, Aka, Irfanh, Drat, Sciurinæ, Gene Nygaard, Redvers, HenryLi, TShilo12, Feezo, Angr, Vashti,
Woohookitty, Melgibson999, LizardWizard, Lydia Pryon, Mindmatrix, Shreevatsa, PoccilScript, WadeSimMiser, JeremyA, MONGO,
Jean-Pol Grandmont, Blacknproud92, Kmg90, Cbdorsett, Al E., Sengkang, SDC, Fxer, Ggonnell, Dysepsion, Graham87, Magister Math-
ematicae, BD2412, Chun-hian, Bunchofgrapes, FreplySpang, Enzo Aquarius, Rjwilmsi, Tizio, Theobromos, Linuxbeak, Seraphimblade,
MZMcBride, Nneonneo, XLerate, HappyCamper, Ricardo Carneiro Pires, Brighterorange, The wub, Hermione1980, Yamamoto Ichiro,
Fish and karate, Blacknproud992, Eubot, RobertG, Latka, Nihiltres, Nivix, RexNL, Gurch, Bigdottawa, Karrmann, KFP, ViriiK, TeaD-
rinker, Codex Sinaiticus, EronMain, M7bot, Srleffler, Imnotminkus, King of Hearts, Chobot, Bjwebb, Gdrbot, Cactus.man, Tone, De-
bivort, YurikBot, Wavelength, Sortan, RobotE, Rob T Firefly, Hairy Dude, Jimp, RussBot, Serinde, Maxistheman, Lar, Stephenb, Manop,
Lovesick, Rsrikanth05, Pseudomonas, Wimt, Friday, NawlinWiki, Anomie, EWS23, Wiki alf, Bachrach44, Grafen, Badagnani, Cquan,
RealWingus, Justin Eiler, Chunky Rice, Robchurch, Davfoster88, Yoninah, CHBlogger, Cleared as filed, Nick, Deodar~enwiki, Malcolma,
Raven4x4x, Syrthiss, DeadEyeArrow, Someones life, .marc., DRosenbach, Csobankai Aladar, Trainra, Haemo, Wknight94, Orioane, Zzu-
uzz, StuRat, Lt-wiki-bot, Joethegirl, Closedmouth, SMcCandlish, BorgQueen, GraemeL, TBadger, Davidals, CWenger, Chrishmt0423,
Natgoo, Ajuk, Katieh5584, EtherealPurple, GrinBot~enwiki, SkerHawx, DVD R W, Mynabull, AndrewWTaylor, Hiddekel, SmackBot,
MattieTK, Ratarsed, Unschool, Brya, Herostratus, KnowledgeOfSelf, Hydrogen Iodide, McGeddon, Unyoyega, Huhnra, C.Fred, Skooky,
Vald, Kilo-Lima, Pkirlin, Jrockley, Delldot, Peloneous, Jab843, Hardyplants, Jlahorn, ZS, Edgar181, HalfShadow, BustlinSlug, Gilliam,
Donama, Hmains, Oscarthecat, Angelbo, Cowman109, Hugo-cs, Anwar saadat, Smalltowngirl, Quinsareth, Persian Poet Gal, Ksenon,
Sirex98, Aro888, Bonesiii, Etcher, SchfiftyThree, Jeff5102, Darth Panda, Gracenotes, Poobarb, Scwlong, Zsinj, Kotra, Can't sleep, clown
will eat me, Nick Levine, Brimba, Furby100, Nixeagle, TheKMan, Rrburke, Worland102688, Krsont, VMS Mosaic, Japeo, Jezpuh,
Mr.Z-man, Arab Hafez, Jmlk17, Cybercobra, Khukri, Nakon, TedE, Blake-, AdeMiami, Richard001, -Ozone-, DMacks, Jitterro, Wom-
bat1138, Zeamays, Vina-iwbot~enwiki, Kukini, Will Beback, Thejerm, L337p4wn, Natpowning, HighwayCello, Thesmothete, Rory096,
Ser Amantio di Nicolao, Howdoesthiswo, Valfontis, Kuru, John, Fremte, Kipala, Heimstern, Soumyasch, Denimcat, Chodorkovskiy,
Evan Robidoux, Javit, Onlyme2007, Joshua Scott, CoolKoon, Ckatz, Alfadark, MarkSutton, Andypandy.UK, Slakr, Munita Prasad,
Murrian, Yvesnimmo, SQGibbon, Mr Stephen, SirFozzie, Vandin, Sam-m, Fangfufu, Waggers, Doczilla, Nwwaew, Tuspm, LaMenta3,
Onionmon, Caiaffa, Darry2385, Hu12, Pejman47, SimonD, BranStark, HisSpaceResearch, Iridescent, Zmmz, Creeknet, Green Bay, J
Di, CapitalR, Majora4, Ewulp, Courcelles, Gilabrand, Sabb0ur, Frank Lofaro Jr., Matangkad, Tauʻolunga, Tawkerbot2, Dlohcierekim,
Daniel5127, Amartinez, ChrisCork, Paulistano, JForget, FleetCommand, Chyran, CRGreathouse, Dkazdan, Phillip J, CmdrObot, Tantha-
las39, Ale jrb, Sid Carter, The Font, Ilikefood, Radihh, Binky The WonderSkull, Runningonbrains, CWY2190, Abbzzieee, Schlampeam-
ber, Dgw, OMGsplosion, MarsRover, Phatom87, Sopoforic, CumbiaDude, Cydebot, Stebbins, Fl, Alfirin, Goldfritha, Gogo Dodo, Bridge-
cross, JFreeman, Flowerpotman, Indeterminate, Corpx, Edmund1989, Wikipediarules2221, Wildnox, Dancter, Dave10115, Crab230,
Roberta F., DumbBOT, Optimist on the run, Slinking ferret, Nsaum75, Wikiwikiwild, Omicronpersei8, EvocativeIntrigue, FrancoGG,
Devl2666, Thijs!bot, Epbr123, Qwyrxian, GentlemanGhost, Mojo Hand, Purple Paint, Marek69, Dalahäst, John254, Tapir Terrific, Doy-
ley, X201, Tellyaddict, Benqish, Dfrg.msc, Brahmaputra, Farrtj, Sturm55, Philippe, Zachary, Tim1988 2, Big blue veiner, Mike.blitz,
Escarbot, Rothefyre, Pie Man 360, ReallyMale, CerealBabyMilk, Ialsoagree, AntiVandalBot, Glegoo, Baggyeyescar, Nickle pickle, Ma-
jorly, Luna Santin, Seaphoto, Emeraldcityserendipity, QuiteUnusual, 17Drew, TimVickers, Lordmetroid, PhJ, Bata 43, Spencer, PTWC,
David Shankbone, John Moss, Lonestar662p3, Canadian-Bacon, BeefRendang, Sluzzelin, JAnDbot, DuncanHill, Barek, MER-C, Kiwi
Tiwi6969, Instinct, Fetchcomms, Db099221, Andonic, YK Times, TAnthony, TheEditrix2, LittleOldMe, Steveprutz, Acroterion, Bencher-
lite, Connormah, Bongwarrior, VoABot II, AuburnPilot, MJD86, Maxwellversion2, Yandman, Shmuelakam, JamesBWatson, Aznguy93,
Faizhaider, Froid, SparrowsWing, Avicennasis, BrianGV, Catgut, Hipatian, Indon, Animum, Cyktsui, 28421u2232nfenfcenc, Allstare-
cho, DerHexer, Khalid Mahmood, Nevit, Tarcus, WLU, TheRanger, Patstuart, Charitwo, Kables, Oroso, Gjd001, Hdt83, MartinBot,
CliffC, Matt03777, Bfesser, Ron2, Vamooom, TomSmith123, Robnsamm, Tholly, Roastytoast, Juansidious, FruitLover, AlexiusHoratius,
156 CHAPTER 47. HURRICANE (COCKTAIL)

Bobdaman11, PrestonH, Proabivouac, LedgendGamer, Tgeairn, J.delanoy, 031586, Captain panda, Pharaoh of the Wizards, Trusilver,
Bogey97, Mthibault, Uncle Dick, Ashcraft, Jerry, Skumarlabot, Exit47motel, Gzkn, Acalamari, Onlyhelp onlyhope, Katalaveno, Smeira,
Ncmvocalist, McSly, Watermelonlover123, Skier Dude, Psyklic, AntiSpamBot, (jarbarf), The clyde, Colchicum, Belovedfreak, ReHaN-
CaN, Richard D. LeCour, NewEnglandYankee, Avocado122, Bobber0001, Ohms law, Bobianite, Toon05, ThinkBlue, Unflavoured, John-
nyRush10, Tanaats, Shoessss, Avocados11, Brancron, Wavemaster447, Ionescuac, Cometstyles, Equazcion, Lukeolivertomben, Zxcvb-
nmioupailfs, Chachacha123, Manga-Me, HighKing, TheNewPhobia, Mas Ahmad, Abigirl164, Catluver101, SoCalSuperEagle, Xiahou,
Zertly14, Idioma-bot, Funandtrvl, Spellcast, Xnuala, Wikieditor06, Lights, X!, Deor, VolkovBot, TreasuryTag, CWii, Thedjatclubrock,
Murderbike, DSRH, Leebo, Indubitably, Nburden, Pizzaluver910, Chango369w, Gambito~enwiki, Soliloquial, TheOtherJesse, Dred-
dmoto, Chitrapa, Barneca, Philip Trueman, Dadude123, Llamasmoker, TXiKiBoT, Mercurywoodrose, Steve Wise, Who wants to knows,
Lottiotta, Mathwiz3141, GDonato, NPrice, Z.E.R.O., Anonymous Dissident, Midlandstoday, AlysTarr, Qxz, Alistairrivers, Hglickman,
Oxfordwang, Anna Lincoln, Cheez freak777, Una Smith, H. Carver, Onyx the hero, VogueLovesU2, DSWebb, Corvus cornix, Man
united321, Ferretremover, LeaveSleaves, Seb az86556, Sbrandle, Benhead 07, Bearian, PaladinWhite, Maxim, ACEOREVIVED, Jasz,
Jebman, Stephanie herman, Alborz Fallah, Greswik, Lerdthenerd, Ultafulta, Cantiorix, Evilratboy64iscool, The EndisNear1994, Dan0411,
Rossdaboss11492, Michaelhogard, Falcon8765, Enviroboy, Insanity Incarnate, Hytham123, Litsdakewlest, Why Not A Duck, Ceran-
thor, Op kutiee1115, Bluedenim, Lando5, Logan, Atlantabravz, Science148, Kmalino, Newbyguesses, EJF, Jimboneyjonelby, SieBot,
Zenlax, WOW Teeandbee77, Dr.b&t, Jmg2493, Ethel Aardvark, Tresiden, Tiddly Tom, Moonriddengirl, Scarian, Euryalus, Fabullus, De-
stroyerOfWiki, Dawn Bard, User217, Caltas, Connor1000, RJaguar3, Triwbe, Peter cohen, Lesyemm, Keilana, Happysailor, Tiptoety,
Oysterguitarist, JD554, Oda Mari, Cheeseyj, Bananastalktome, Bob98133, Oxymoron83, Antonio Lopez, Faradayplank, Avnjay, Nutty-
coconut, Harry~enwiki, Targeman, AnonGuy, Steven Crossin, Life in a shoe, Tombomp, Poindexter Propellerhead, Alex.muller, Won-
derpet, Mikecraig003, Samster 93, Jamarimutt, Oooliamooo, Purpleicefairy, Rocksanddirt, Georgette2, Spazure, Meowist, Mygerardro-
mance, Hamiltondaniel, BoomBoomBoomlol, Mr. Stradivarius, Dabomb87, Nn123645, Pinkadelica, DRTllbrg, Vilnisr, Escape Orbit,
Jordan 1972, Explicit, Angel caboodle, Missing Ace, DirtyDisco, Elassint, ClueBot, CarolSpears, Fyyer, Foxj, The Thing That Should
Not Be, Alhuth, Lalafface, Rodhullandemu, Jadamatta, Kafka Liz, Felixclaw, Techdawg667, MikeVitale, Anondeliverssslolcat, Stat-
fordUponLexington, Arakunem, Niruja1, Meekywiki, Mini greek, Pyroen21, Camp6ell, Yamakiri, Regibox, CounterVandalismBot, Stig-
Bot, Infolepsy, Giuseppema, Egglemoncheese, Lemonpwr, Winchesterlemon, Pras, Auntof6, PMDrive1061, Maccy69, Starcraft88, Snax-
alotl, Pumpmeup, Edo 555, Jusdafax, Benjamizal13uk, Maxinelunn, Gtstricky, Lartoven, Elliottbrooks, NuclearWarfare, Ice Cold Beer,
Morel, Razorflame, Redthoreau, Dekisugi, Gnormashingday, Kilsss, Thehelpfulone, Stepheng3, Bapithakur, RachieBabez91, C628, Audio-
naut, Wardleisfat, Thingg, Redrocketboy, Marsbarz, Hohohomerrychristmasy, Baggiesfan2k7, Aitias, Littleteddy, Jamaicanbobsledteam,
Berean Hunter, TheProf07, Apparition11, Shoteh, Roozbeh.a, Crazy Boris with a red beard, Skunkboy74, TED, Stickee, Tscooter11, Wik-
iuser100, Feinoha, Little Mountain 5, BriefError, Pyros550, IngerAlHaosului, Mrvagtastic, Alexius08, Noctibus, JinJian, Mrmooseman,
Airplaneman, Kbkirby, Thatguyflint, Samkino, Starwarz24, Cameronlofgren, Nylad tuck, Passportguy, Bookbrad, Addbot, Wildplum69,
AMB03, Orac7, Willking1979, Shneebly, C6541, Manuel Trujillo Berges, AVand, Tcncv, Captain-tucker, OldSpot61, Pjc jrtl, Aka-
jiff, Dizzee09, Mww113, Jncraton, Fieldday-sunday, CanadianLinuxUser, Fluffernutter, Tigerange1, Corrie108, Cst17, Zeeshan.rahim,
Mjr162006, Glane23, Bassbonerocks, Brassmonky25000, Paris 16, Debresser, Favonian, Doniago, 5 albert square, Thetomcruise, Cute-
HappyBrute, Peridon, Abc12345689, DeusExBarba, HazelRawr, Tide rolls, Kakashi-poo, Lemons332, James-f-doherty, Jan eissfeldt,
Squidinater88, Pietrow, સતિષચંદ્ર, Teles, Bob the Beaner, Luckas-bot, ZX81, TheSuave, Ashleygrint, Andersishere, Orac29, TaBOT-
zerem, Cflm001, Legobot II, Ethanco, Gobbleswoggler, Washburnmav, Mmxx, THEN WHO WAS PHONE?, Kumslee, Brougham96,
Рөстәм Нурыев, 33Peterpan, Alexkin, Backtothemacman32, MassimoAr, MacTire02, Gustavoreyeslican, Haylemarie, Synchronism,
Fudge984, Juliancolton Alternative, AnomieBOT, Rubinbot, Götz, Daniele Pugliesi, Jim1138, IRP, Teamnumberawesome, Ipatrol, Ad-
justShift, Fahadsadah, KRLS, Shadow majora, Kingpin13, Law, Lemongirl23, Csigabi, Flewis, Furfur111, Giants27, Materialscientist,
Emobutpsyco, GreenLight7, The High Fin Sperm Whale, Citation bot, Donutman555, 666maggot666, Owlindaylight, RevelationDi-
rect, Maxis ftw, Xapo, GB fan, Shasta6, T-applesauce, Xqbot, Mrs.Ripken Jr, Bmx776688, Strikerforce, Jassybaby100029, Tinucheri-
anBot II, Dognuts33, Gigemag76, B&B1992, Jeffrey Mall, Upum, Yodog456789, Sellyme, Dr54gtr51t5er1, DSisyphBot, Lemonhead111,
Dmausser19, Midnightsun65, Maddie!, Hydrodd, Dontfeedmyfrog, Feistybtch, GrouchoBot, Abce2, Michaelfol0, Mario777Zelda, Itin-
eranttrader, Frankie0607, Zefr, Saalstin, L THExONE l, Mayor mt, Master Meow, AntiAbuseBot, Itami-chan, Alfred lover, IcedNut, B
claudia13, Gummybear2009, Florence-gregory, JayJay, Noder4, Hooberbloob, A.amitkumar, RightCowLeftCoast, Firewire95, Uusijani,
Liderek, Sky Attacker, , Trikki Motiv, EricLaporteEn, D'ohBot, Mfwitten, Craig Pemberton, Jamesooders, Arcendet, Glamourgalpl,
Assassinsblade, Flint McRae, Pinethicket, Metricmike, 95j, Baz2bad, Batman n' robin, Imgonnacry, RedBot, Agong1, Samtomjess, Fridge-
gunk, Egoorefiesh, Theenglishway88, FoxBot, Lando Calrissian, Ox Loveless xo, ,‫کاشف عقیل‬12345drbob, Liztanp, Jonkerz, Lotje, Sex-
ist banana, Divhead, Vrenator, Goglin30, Henso au, Extra999, Chaching2323, Steelcity398, Bluefist, Robboisfunky, Ahmed saade, Wizard-
boyniga, TRYPPN, Petar43, Diannaa, Weedwhacker128, Vera.tetrix, Satdeep Gill, Alexanderbielby, Bobby122, MornMore, Mean as cus-
tard, Nwgeorge98, ArwinJ, RjwilmsiBot, Ncerlan, Shoehornian, Give Your Heart a Break, Skamecrazy123, DASHBot, Elmodude5, Emaus-
Bot, John of Reading, Orphan Wiki, Immunize, Sophie, Deanbird98753154, Katherine, AJona1992, RoflWaffleCopter, Joeywallace9,
Osmangulsen, Tommy2010, Historygeek222, Wikipelli, Djembayz, William Hung for President, Linzey999, Fæ, Traxs7, Shuipzv3, Her-
rogurlll123, Jcpurleigh, Jaydiem, AIRWaLkersiLLysmile, Willgrulich, Bryce Carmony, Aamto24, Bahudhara, Brettburcham, Francesca
Sandys, Wiooiw, Ryugeist, Orlando2345, Fossilized77777, Wayne Slam, 11colsor, OnePt618, Crazyhug, Mitchell9812, Lemon00000,
Squidyy, Esimon221, Venom789456123, SupercatsGizzle, L Kensington, Mayur, Ciaran10, Grooveboy102, Puffin, ShatteredAnon, Evan-
Amos, Pooo123, LikeLakers2, Lil'meowmeow14, Cjlemon, Autodidact1, Est.r, ClueBot NG, SpikeTorontoRCP, Mechanical digger, Mat-
tyMerrt, Michaelmas1957, Minerv, Sportsrob31, Poiui, ReroFlow, Hon-3s-T, Supermonnom, Ilikeorangesido, O.Koslowski, ScottSteiner,
Crazymonkey1123, Fugyoo, Helpful Pixie Bot, Reanimatedgif, Limdog333lemon, Sabbbyy, Doctorwho1234, Chang101LOL, Cleo, Gau-
ravjuvekar, Lowercase sigmabot, BG19bot, Northamerica1000, ProjectManhattan, Sailing to Byzantium, Jogi don, Jahnavisatyan, Jeancey,
Snow Blizzard, Maurice Flesier, H4X0R626, Tenoukii, Glacialfox, Kfcdesuland, Amindayo2, Llamallamaz, Klilidiplomus, Skifer92108,
RichmanT, FreeRogue, IWannaPeterPumpkinEaterPeterParker, Xoyellowgirl, BattyBot, N64dude, StipeST, Walruslemon, Darorcilmir,
Several Pending, BADGIRLSCLUBLUVVER, Anaximander01, Popizzamanjoe, JoshuSasori, MangoMania69, Abblo321la, Cyberbot
II, Katiejordahl, Jacktoots, Spencer Asral, Paxman155, Surferjamjill, Lishageb, Khazar2, H2NCH2COOH, AutomaticStrikeout, Bright-
StarSky, Dexbot, Sminthopsis84, Webclient101, ColonelHenry, Lugia2453, SFK2, Corn cheese, Laddo, Tim Alberdingk Thijm, Ever-
greenFir, Jacisjoe, Dominikretro, Ray Lightyear, Omgwtf321, Mahmoud naseem, Me1482, Blissbliss101, General534, Kind Tennis Fan,
HalfGig, Raymond37, Ladyblackmetal, AwesoMan3000, Swidran, Ochilov, Riversid, P. S. Sena, Sarr Cat, Yellow Dingo, KasparBot,
Anjali das gupta, Pnisthar, Karlfonza, Myzet1320 and Anonymous: 1370

• Lime (fruit) Source: https://en.wikipedia.org/wiki/Lime_(fruit)?oldid=706749770 Contributors: Vicki Rosenzweig, Rmhermen, Lean-

drod, Fred Bauder, MartinHarper, (, Ronz, Glenn, Tpbradbury, E23~enwiki, Imc, Secretlondon, Pollinator, Robbot, Hankwang, Chris
73, Netizen, Romanm, Postdlf, Yosri, Caknuck, Jooler, MPF, Fudoreaper, SWAdair, Traumerei, Sonjaaa, Quadell, ClockworkLunch,
PDH, Drant, Harry R, JulieADriver, Neutrality, Tsemii, Marcus2, Mike Rosoft, Jayjg, Reinthal, DanielCD, Indosauros, RossPatterson,
47.4. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 157

Discospinster, Vague Rant, Bender235, Mashford, Xurble, Unused0022, Hesperian, Bijee~enwiki, Ranveig, Gary, Ibn zareena, Arthena,
Wiki-uk, Keenan Pepper, Andrewpmk, Sligocki, Mac Davis, Kocio, Ynhockey, CJ, Cromwellt, Fledgeling, Gene Nygaard, Lime~enwiki,
Will-h, Woohookitty, -Ril-, Cbdorsett, Sengkang, GregorB, Peligroso, Graham87, BD2412, Rjwilmsi, Pako, Xueexueg, Salix alba, CQJ,
Brighterorange, The wub, Eubot, RexNL, Gurch, Abdominator, Chobot, Bjwebb, Gdrbot, Wtstoffs, SkyCaptain~enwiki, RussBot, Red
Slash, Hede2000, Pmdboi, ENeville, Dysmorodrepanis~enwiki, Badagnani, Carl Daniels, Rmky87, DeadEyeArrow, Elkman, Dan Hark-
less, Sandstein, StuRat, JuJube, Katieh5584, Kungfuadam, Vanka5, SmackBot, Brya, Melchoir, The Photon, Stifle, Canthusus, Kintetsub-
uffalo, Edgar181, Yamaguchi , Gilliam, Ohnoitsjamie, Anwar saadat, Chris the speller, Bluebot, Rkitko, Jprg1966, Timneu22, Gruzd,
Tamfang, TheKMan, PrometheusX303, Smooth O, Bigturtle, Nakon, MichaelBillington, SteveHopson, Andrew c, Zzorse, Kukini, Will
Beback, Lambiam, Soap, Kuru, John, Soumyasch, Pthag, Lisapollison, Needlenose, IronGargoyle, Ripe, Slasher-fun, H, Nehrams2020,
Tmangray, Amdurbin, Eluchil404, JForget, FleetCommand, Ale jrb, Pmyteh, NickW557, MarsRover, Prosthetic Head, Sopoforic, Gogo
Dodo, DumbBOT, PamD, Tytyga, JamesAM, Mojo Hand, John254, Hariharpd, Escarbot, The Person Who Is Strange, Mentifisto, Niduzzi,
AntiVandalBot, Luna Santin, Countrymarxist, Dr. Blofeld, Tillman, HolyT, Sluzzelin, JAnDbot, Matthew Fennell, Albany NY, Law-
ilkin, Bongwarrior, VoABot II, Adhominem, Faizhaider, Catgut, Trinexx, Allstarecho, WolfyB, DerHexer, JaGa, TheRanger, Robin S,
Peter coxhead, MartinBot, STBot, Wlodzimierz, J.delanoy, CyberDragon777, Benjamint444, Pyrospirit, Richard D. LeCour, Bobianite,
Jamesontai, TheNewPhobia, Funandtrvl, Smallfixer, Mark cummins, Caspian blue, VolkovBot, Jeff G., Chango369w, GroveGuy, Una
Smith, HLHJ, Ctmt, Martin451, Seb az86556, Retpyrc, Urbanlime, Bluedenim, Nick Denkens, Wiiunite, Whatsthepoint, Sonicology,
Calliopejen1, WereSpielChequers, Fabullus, Jasujas0, Yintan, Mimihitam, Oxymoron83, Steven Crossin, Vice regent, Maurya007, Cyfal,
Wig44, BubbleGumGrrl86, Denisarona, Suhail gattan, Explicit, Sfan00 IMG, ClueBot, LAX, Binksternet, Snigbrook, Arakunem, Drmies,
LizardJr8, Rotational, Kumarpramod5, F-402, Chrispullon, Excirial, Abrech, Telekenesis, Cp fan, Thingg, Aitias, Berean Hunter, TheP-
rof07, Oldnoah, Thephilime, Yes.aravind, Addbot, Twaz, Dmorr2, Tcncv, Egski, Pjc jrtl, Ronhjones, Thebeanpie, CanadianLinuxUser,
Cypkerth, Glane23, AndersBot, Cal05000, Favonian, West.andrew.g, Morosanul, Tide rolls, Gail, DoctorHugh0, Jarble, Luckas-bot, Yobot,
MikeStuff, PoizonMyst, MacTire02, AnomieBOT, DemocraticLuntz, Jim1138, Shadow majora, Aznxk3vi17, Kingpin13, Ulric1313, Ma-
terialscientist, Pepo13, RevelationDirect, Quebec99, Squidsomcface, Xqbot, Darchie702, Gigemag76, Wisems, Mononomic, Younges-
tatwiggin, ‫حسن علي البط‬, Jolly Janner, Itineranttrader, Zefr, Scratali, Mayor mt, Miyagawa, Some standardized rigour, Celuici, Wal-
rusguy101, Reyesking1, EricLaporteEn, Hasiru, Roguehero, Westmorlandia, Pinethicket, Edderso, Egoorefiesh, Jonkerz, Geniousbastard,
Diannaa, Offnfopt, DASHBot, EmausBot, Immunize, Az29, Mehbeans2, ZxxZxxZ, Tommy2010, Your Lord and Master, K6ka, Tele-
ComNasSprVen, ZéroBot, John Bonzo, Eponymous, RoseSoul, Rexprimoris, Lime Prophet, Erianna, TyA, L Kensington, Donner60, Her-
pderpington, TheSpacemanmanmanman, Evan-Amos, Suziblue, Corbettd1, Petrb, ClueBot NG, Cwmhiraeth, Joefromrandb, Vacation9,
PurpleHeartEditor, Widr, Nickatarz, Reify-tech, Chillllls, ProcMoss, Novioboy, Curb Chain, Mark Marathon, Theoldsparkle, Gauravju-
vekar, BG19bot, Island Monkey, Thelimegame, Bigol'boots, Northamerica1000, Nomfoxnom, Ollllllllloooooo, MusikAnimal, Mark Ar-
sten, Snow Blizzard, Synaptic peach, Alireza 80, Wikianoneditor, Aoliveros, MangoMania69, Rsmary, YFdyh-bot, Clicheboy, Codename
Lisa, Sminthopsis84, NotoriousPyro, AmaWise, Lugia2453, Mjradke, BillyMays232, LemonsWillWin, Quetzal bird 120, Epicgenius, An-
ish Katukam, DavidLeighEllis, Liquid Lime18, Jordz640, MrHappyFlight, AfadsBad, NutrientGirl, Themagicconch, Sykeeees, Dwade64,
Waitingforabox, AwesoMan3000, Colemdkxjxjmsks, Keme01, P. S. Sena, Aristo Class, Rubbish computer, KasparBot, CAPTAIN RAJU,
Bobsaget69420 and Anonymous: 427
• Cocktail umbrella Source: https://en.wikipedia.org/wiki/Cocktail_umbrella?oldid=656039009 Contributors: Dysprosia, Antandrus, Jutta,
Dr.frog, Grutness, Dave.Dunford, Versageek, Deror avi, Jonathan de Boyne Pollard, Bluemoose, Graham87, Theda, Pinothyj, SmackBot,
Melchoir, Jnelson09, FiveRings, Acdx, Žiga, Juhachi, Jedidiesel, Chipandy@earthlink.net, Cydebot, Prolog, Rclemens, Ling.Nut, Eagle-
Fan, Jerem43, Liquorsuit, STBotD, Gune, Jozmaz, AngChenrui, JLKrause, ClueBot, Dthomsen8, Ost316, Addbot, Yobot, AnomieBOT,
Millahnna, Full-date unlinking bot, Lotje, Domesticenginerd, K6ka, Ornithikos, Ebehn, ClueBot NG, Hael9991, Widr, Kanghuitari,
Juhuyuta, Thomasleason, Jb1966, LoganKane and Anonymous: 26
• Cocktail stick Source: https://en.wikipedia.org/wiki/Cocktail_stick?oldid=680840763 Contributors: Darkwind, Rich Farmbrough, Pilatus,
Woohookitty, Jonathan de Boyne Pollard, Rjwilmsi, Ligulem, SEWilcoBot, Howcheng, Pinothyj, Segv11, Mangoe, Melchoir, EatItRaw,
Nbarth, Ligulembot, Will Beback, Rox Da Box, Pjbflynn, Amalas, Cydebot, Guitardemon666, Mattisse, Willscrlt, Jerem43, Bierstube
Katzen Keller, SimonTrew, Addbot, Ccacsmss, AnomieBOT, Surv1v4l1st, Armando-Martin, Domesticenginerd, H3llBot, ClueBot NG,
Wiki13, Klilidiplomus, MooseWhoMauledChristmas, Epicgenius and Anonymous: 11
• Cocktail onion Source: https://en.wikipedia.org/wiki/Cocktail_onion?oldid=624272064 Contributors: JonMoore, Cleduc, Klemen Koc-
jancic, Rakista, Kaszeta, Hesperian, Kerowyn, Kinser, Melchoir, TKD, Xyzzyplugh, Visik, Willscrlt, Jerem43, Rooke42, Sfan00 IMG,
Eugenezinovyev, Rylkel75, Ccacsmss, Glane23, RobertEves92, Surv1v4l1st, DrilBot, Cullen328, Wiggi888, Domesticenginerd, Going-
Batty, Northamerica1000 and Anonymous: 9
• Citrus Source: https://en.wikipedia.org/wiki/Citrus?oldid=706868049 Contributors: Vicki Rosenzweig, Mav, Jeronimo, Rmhermen, Pier-
reAbbat, Karen Johnson, William Avery, Roadrunner, Ben-Zin~enwiki, Ellmist, Stepnwolf, Heron, Henriette~enwiki, Edward, Dante
Alighieri, Mahjongg, Gabbe, Menchi, Tomi, (, Ellywa, Ahoerstemeier, Jpatokal, Julesd, Ugen64, Marteau, Ffx, Ciphergoth, Tristanb,
Jengod, Feedmecereal, Fuzheado, IceKarma, Tpbradbury, Marshman, Imc, Grendelkhan, Joy, Wetman, Pakaran, Secretlondon, Jerzy,
UninvitedCompany, PuzzletChung, RedWolf, Nurg, Seglea, Dina, DocWatson42, MPF, BenFrantzDale, Jgritz, Yekrats, Dmmaus, Alis-
tairMcMillan, Andycjp, Mendel, Yath, Phe, PDH, Brooker, Picapica, ChrisRuvolo, Sparky the Seventh Chaos, DanielCD, Plexust, Lind-
sayH, Bumhoolery, Bender235, Omnibus, Femto, Bobo192, Longhair, Fir0002, Cmdrjameson, K12u, Giraffedata, Hesperian, Haham
hanuka, Nkedel, AnnaP, Hippophaë~enwiki, Mac Davis, TaintedMustard, Fledgeling, Kazvorpal, Bastin, Woohookitty, Richard Barlow,
Markfindlay, MONGO, Kralizec!, Chrkl, Graham87, BD2412, Sjö, Rjwilmsi, Koavf, Ricardo Carneiro Pires, DoubleBlue, Dracontes,
Vuong Ngan Ha, Eubot, RobertG, Margosbot~enwiki, DannyWilde, Nihiltres, JdforresterBot, KFP, Atif.hussain, King of Hearts, Chobot,
Bjwebb, Gdrbot, Wavelength, Sceptre, Phantomsteve, RussBot, Ashish Bakshi, CambridgeBayWeather, Eleassar, DERoss, Baru~enwiki,
Curtis Clark, Dysmorodrepanis~enwiki, Aeusoes1, Dforest, Badagnani, Trovatore, Rjensen, Xeos, DAJF, TDogg310, Mahogany h00r,
Bota47, MattReid, Open2universe, Palx, Vampyrium, Davidals, SmackBot, Melchoir, NorthernFire, Anastrophe, EncycloPetey, Hardy-
plants, Ávila, Francisco Valverde, Bryan Nguyen, Gilliam, Ohnoitsjamie, Keegan, Rkitko, Persian Poet Gal, Deli nk, Neo-Jay, DHN-
bot~enwiki, Gruzd, Colonies Chris, Hengsheng120, Sunholm, Can't sleep, clown will eat me, Tamfang, Snowmanradio, TheKMan, Lesnail,
VMS Mosaic, Tlusťa, Khoikhoi, Thegraham, SteveHopson, Adrigon, Zeamays, Wikiklaas, MrDarwin, Timofonic, Quasispace, Heimstern,
Khono, Mat8989, Kevlarmry, Mgiganteus1, Dockingman, Newone, Phonix, Twas Now, Bruinfan12, Tawkerbot2, Hi2, JForget, CmdrObot,
NickW557, WeggeBot, Spykumquat, Nauticashades, TJDay, Jon Stockton, Jayen466, Eulerianpath, Palaeologos, Roberta F., Manxmancelt,
Casliber, 2z2z, Epbr123, Mojo Hand, Headbomb, Marek69, Icep, Escarbot, Luna Santin, Peter Moss, Gdo01, John Moss, Sluzzelin,
JAnDbot, Davewho2, Koibeatu, MER-C, Igodard, Coolhandscot, TheEditrix2, Acroterion, Bencherlite, Bongwarrior, Carlwev, Dekimasu,
AtticusX, Faizhaider, Filousoph, Esanchez7587, Defenestrating Monday, Peter coxhead, MartinBot, Grandia01, STBot, Red Sunset, Speck-
Made, Clarin, CommonsDelinker, J.delanoy, Pharaoh of the Wizards, Rod57, It Is Me Here, (jarbarf), Raining girl, Nwbeeson, SJP, AA,
158 CHAPTER 47. HURRICANE (COCKTAIL)

Nadiatalent, Juliancolton, Mr.Ripp, Halmstad, Funandtrvl, Postlebury, Lyonsbane, Philip Trueman, Somanypeople, TXiKiBoT, Vipinhari,
Qxz, DamianLu, HLHJ, Martytheroo, LeaveSleaves, Cozbone43, Vgranucci, January2007, Cnilep, Brianga, Number1336, SieBot, Fab-
ullus, Arpose, Packergreg, Poopypants1019, RJaguar3, Flyer22 Reborn, DanBLOO, OKBot, Anchor Link Bot, 48states, Flcitrusmutual,
Kanonkas, De728631, ClueBot, Johnbrewe, Moshe Yakob, Niceguyedc, LizardJr8, Excirial, Jusdafax, Cedro~enwiki, M.O.X, Thehelp-
fulone, Amaltheus, Berean Hunter, SoxBot III, Shoteh, XLinkBot, Wikiuser100, Duncan, Dthomsen8, Ost316, Libcub, SilvonenBot,
Aitorbk, ZooFari, Kembangraps, Addbot, Ronhjones, AndersBot, Favonian, Baffle gab1978, Koppas, Harrypotter445, Flakinho, Hagi-
Malachi, Jarble, Se`hk, Luckas-bot, Yobot, Kristofferjay, Fraggle81, Synchronism, AnomieBOT, Kristen Eriksen, Chuckiesdad, Unara,
Dinesh smita, BoxWear, GB fan, Xqbot, Manburger 486, WoodenPickle, Jeffrey Mall, Tomdo08, Anna Frodesiak, Srich32977, Garkeith,
GrouchoBot, Nimmolo, Brambleshire, FrescoBot, Danielle001, Yara13, WikiDisambiguation, EricLaporteEn, Talskubilos, Citation bot
1, Plantmeister, AstaBOTh15, Pinethicket, I dream of horses, RedBot, Tulipanos, Trappist the monk, Jonkerz, Vrenator, Weedgarden,
Tbhotch, Gothgospel, DARTH SIDIOUS 2, Mean as custard, TjBot, BIGBALLSyummy, Idbdl2009, EmausBot, Techguy78, Gfoley4,
Look2See1, Dancing pineapples, Jkadavoor, Hiperpinguino, PBS-AWB, H3llBot, Wayne Slam, Matt the great IC, Erianna, Seanmcd27,
Ayanoshihorina, Donner60, Mjbmr, ChuispastonBot, Jambolik, 28bot, Marmite1998, Will Beback Auto, ClueBot NG, Aflyhorse, Ja-
sonrudd, Chandrawp, Reify-tech, Helpful Pixie Bot, Rutherfordgarfield, DBigXray, Mark Marathon, Greeneyes3, BG19bot, Northamer-
ica1000, Gir390907, 155blue, Midnight Green, Aranea Mortem, BattyBot, Ajaxfiore, Hyuganatsu, Hsp90, Ganjpar, 23mjbulls, Dexbot,
Sminthopsis84, Lugia2453, , Sjonathanc, Brianaw, Pure genuine, Mmacbeth, Vice resident, Legoman 86, Gihan Jayaweera, Di-
vine618, Trito1234567890, G S Palmer, Sean Br, Joseph Laferriere, Monkbot, Alan Merrit, BethNaught, Samsbanned, AwesoMan3000,
Mrfluffy503, Kenneth miya1, Igmigwhm, Riversid, Growscripts, Sarr Cat, Ehgarrick, Bgent16, Ktdempsey8, CLCStudent, Charlotte135,
Karlfonza, Marissa streep, Tamatha rederboddon and Anonymous: 305
• Drinking straw Source: https://en.wikipedia.org/wiki/Drinking_straw?oldid=705638619 Contributors: The Anome, Darkwind, Blood-
shedder, Nufy8, Hippietrail, Gobeirne, Matt Gies, Everyking, Jackol, Gyrofrog, Alexf, Vishahu, JimQ, Ouro, Wfaulk, Rich Farm-
brough, NrDg, ESkog, Svdmolen, Feitclub, Polylerus, Pearle, Mareino, Alansohn, Elpincha, Arthena, Idont Havaname, ZeiP, HenryLi,
Brookie, Pekinensis, Mindmatrix, Polyparadigm, SCEhardt, Laurap414, Graham87, Vanderdecken, Coemgenus, FlaBot, Cthe, Yurik-
Bot, Sylvain1972, Dogcow, CrazyLegsKC, Phaedrus86, Pb30, Dspradau, Aney~enwiki, SuperJumbo, Pinothyj, Groyolo, SmackBot,
Ashenai, KnowledgeOfSelf, Bluebot, Colonies Chris, Muriel R, FiveRings, Funky Monkey, Goblin1~enwiki, Just plain Bill, Frank C.
Müller, Vina-iwbot~enwiki, Serein (renamed because of SUL), Dbtfz, Žiga, NongBot~enwiki, 16@r, Andyroo316, Iridescent, Sweet-
Neo85, Blehfu, Courcelles, Tawkerbot2, Emote, Amniarix, CmdrObot, Scirocco6, Dgw, Cnj, Mato, Jamesofengland, Frzl, Gogo Dodo,
Thijs!bot, Baville, Seaphoto, Socafan, QuiteUnusual, SummerPhD, Ckswift, Mathnsci, JAnDbot, Lackthereof, The Transhumanist,
Db099221, PubliusFL, Hut 8.5, Bentruwe, Bongwarrior, VoABot II, TwizzyMan, Nyttend, Froid, Eos4life, LorenzoB, User A1, Ed-
ward321, Gwern, CommonsDelinker, J.delanoy, Captain panda, Whitebox, Cmichael, GrahamHardy, WWGB, Almw113, VolkovBot,
Qxz, MearsMan, Andy Dingley, Purgatory Fubar, Red58bill, Logan, SieBot, BotMultichill, Hertz1888, Gerakibot, Kitearch, Zurkash1,
Berserkerus, Pittsburghmuggle, Spitfire19, Wahrmund, Escape Orbit, WikiBotas, Sfan00 IMG, Elassint, ClueBot, Podzemnik, HCLU-
ganda, Trivialist, Alexbot, Louisrichman, DumZiBoT, XLinkBot, Dthomsen8, Cirala28, Kadellar, TMGMktg, Addbot, Oddmammoth,
Nath1991, Joycloete, Glane23, Tide rolls, Lightbot, Teles, Zorrobot, Lymantria, Luckas-bot, Yobot, Toast56, THEN WHO WAS PHONE?,
Bathysphere, Regroce, AnomieBOT, Semiczech, IRP, Qwe78945612, Rlarkin88, Obersachsebot, Zad68, Anna Frodesiak, GrouchoBot,
Ateapotandacake, Razr95, Green Cardamom, Surv1v4l1st, ‫عبد المؤمن‬, Recognizance, Alxeedo, Macrankin, Citation bot 1, Pinethicket,
Jschnur, MastiBot, Ruzihm, Classico42, Onel5969, TjBot, UseGlassInstead, EmausBot, Domesticenginerd, WikitanvirBot, Racerx11,
TuHan-Bot, La Vee Say, ZéroBot, Bryce Carmony, Donner60, ChuispastonBot, ClueBot NG, CocuBot, Leon olney, TOHGIN minako,
Asukite, Widr, Vejlenser, Twenty Sick Sheep, Minihaa, BG19bot, Northamerica1000, NotReallyFactual, MyNameWasTaken, Cjcoxx,
JJuniorR, Ndtronerud, MadGuy7023, Webclient101, Sdtatum, Jimmy8jones, Ey82192, Ruby Murray, Misslen, B14709, Itsjeremybro,
Sedaykan, TCMemoire, Erudite Manatee, Hakuna mattarta, Glasshardt, Chesnaught555, Anna luepke, Louwill701, MB298, Cityside189,
SlendySax77 and Anonymous: 246
• Olive Source: https://en.wikipedia.org/wiki/Olive?oldid=708356808 Contributors: Magnus Manske, MichaelTinkler, Lee Daniel Crocker,
Vicki Rosenzweig, Mav, Bryan Derksen, Andre Engels, PierreAbbat, William Avery, SimonP, Jaknouse, Youandme, Henriette~enwiki,
Olivier, Edward, Michael Hardy, (, Stan Shebs, Mac, Ronz, Roger.wernersson, Docu, Andres, Adam Conover, Jengod, Adam Bishop,
Tcassedy, Timc, Peregrine981, Tpbradbury, Marshman, Imc, Rnbc, Phoebe, Wetman, Robbot, Kristof vt, WormRunner, Stewartadcock,
Rfc1394, Academic Challenger, Diderot, Hadal, UtherSRG, GerardM, Dd42, ManuelGR, Kevin Saff, DocWatson42, MPF, Marco Pelle-
grino, Bork, Meursault2004, Binadot, Peruvianllama, Niteowlneils, Eequor, Macrakis, Foobar, Gyrofrog, Pgan002, Keith Edkins, Alexf,
Zeimusu, Williamb, João Correia, JoJan, DragonflySixtyseven, Karl-Henner, Aramgutang, WpZurp, Neutrality, Slidewinder, Oknazevad,
Jcw69, Marnevell, ELApro, Andylkl, Kate, Dr.frog, Imroy, DanielCD, Rich Farmbrough, LindsayH, Mani1, Bender235, Kaisershatner,
Meamemg, Brian0918, CanisRufus, Kiand, Kwamikagami, Causa sui, Bobo192, Circeus, Olve Utne, StoatBringer, Cmdrjameson, Brim,
Geocachernemesis~enwiki, Scott Ritchie, Nk, Darwinek, Hesperian, Caeruleancentaur, Justinc, Nickfraser, Alansohn, DLipovitch, Eric
Kvaalen, Arthena, Hydriotaphia, Ricky81682, Wdfarmer, Snowolf, Velella, Hadlock, Matthias5, Ish ishwar, BDD, Gene Nygaard, Kazvor-
pal, Brookie, DanielVonEhren, Zntrip, Garrison Roo, Stemonitis, Gmaxwell, Nuno Tavares, Velho, Pekinensis, Woohookitty, Camw, Uncle
G, Pol098, WadeSimMiser, Jeff3000, MONGO, Rickjpelleg, Tabletop, Jhortman, Pictureuploader, Graham87, Magister Mathematicae,
BD2412, Jeanmi~enwiki, Mendaliv, Saperaud~enwiki, Cicada, Rjwilmsi, Zbxgscqf, Jake Wartenberg, MarSch, Salix alba, Himasaram,
Boccobrock, Brighterorange, Eubot, Nihiltres, Gurch, Nick81, Nawwar, Mordicai, DVdm, Gdrbot, WriterHound, Elfguy, YurikBot,
Wavelength, Butsuri, Al Silonov, Jimp, Sputnikcccp, DMahalko, Novastarj, Bhny, Frankh~enwiki, Casey56, Stephenb, Gaius Cornelius,
Rsrikanth05, Bovineone, Wiki alf, The Ogre, Badagnani, Jaxl, Dogcow, Irishguy, E rulez, TDogg310, Zwobot, AntaineNZ, DeadEyeAr-
row, Bota47, Kewp, Tigershrike, Zello, TheOne, Open2universe, Chase me ladies, I'm the Cavalry, SMcCandlish, Wsiegmund, Skittle,
Argo Navis, Tpayne, JDspeeder1, TravisTX, Veinor, Myrabella, SmackBot, FocalPoint, Aljosa, Narson, Honza Záruba, Reedy, Unyoyega,
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disch~enwiki, AdeMiami, Ryan Roos, DMacks, Primecoordinator, Kahuroa, Bejnar, Vidioman, Clicketyclack, Andrew Dalby, SashatoBot,
Aldaniel, ArglebargleIV, Erimus, AThing, Anlace, Carnby, DavidCooke, JorisvS, Infidel taco, Accurizer, 16@r, A. Parrot, Slakr, Lamp-
man, Dbo789, Optakeover, TastyPoutine, Jose77, DabMachine, Iridescent, Witblitz, MIckStephenson, Digitalsurgeon, Igoldste, Ewulp, Gil
Gamesh, Gilabrand, Rwst, Tawkerbot2, Astirmays, Beznas, JForget, Evilasiangenius, Ale jrb, BeenAroundAWhile, Neelix, Wingman358,
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Seaphoto, Doc Tropics, Pintosal, Zizikos, Pro crast in a tor, Themadmanc, Gdo01, Natelewis, Sanctvs, Qwerty Binary, JAnDbot, De-
flective, Husond, Davewho2, Omeganian, Fetchcomms, Andonic, Roleplayer, 100110100, F64too, PhilKnight, Photodude, LittleOldMe,
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Camerojo, ΚΕΚΡΩΨ, Magioladitis, Murgh, Bongwarrior, VoABot II, JamesBWatson, Celebr8f8, Soulbot, Steven Walling, Ahecht, Sgr927,
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oquial, George Adam Horváth, Philip Trueman, Martinevans123, Michael.c.harris, DoorsAjar, TXiKiBoT, Oshwah, Zidonuke, Mercury-
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ral, Alireza 80, Hybrid2712, Christos Oik, Averyhughson, Onthispage, Maurice Flesier, Glacialfox, Loriendrew, SHIVAM GANDHI,
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zaDAbeast, LIBERATEDARMENIA, Lakhish, Henrysucks and Anonymous: 808
• Swizzle stick Source: https://en.wikipedia.org/wiki/Swizzle_stick?oldid=682799003 Contributors: Dysprosia, Mervyn, CaribDigita,
Dr.frog, El C, Grutness, Alansohn, Firsfron, Jonathan de Boyne Pollard, Hailey C. Shannon, FreplySpang, Ligulem, Remurmur, Robo-
james, EamonnPKeane, Pyrotec, IvanP~enwiki, Pinothyj, Mangoe, Bahnmoeller, Melchoir, Hmains, Valley2city, Thumperward, CSWar-
ren, Rainmonger, Xyzzyplugh, Pat Payne, Zout, Jedidiesel, Pais, Mattisse, Prolog, Magioladitis, LorenzoB, Glendoremus, Nono64, Boston,
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mas, Rpantely, AKS.9955 and Anonymous: 24
• Twist (cocktail garnish) Source: https://en.wikipedia.org/wiki/Twist_(cocktail_garnish)?oldid=704467612 Contributors: Tyrenius,
Jerem43, Gate-way, Acalamari, Wikidemon, Una Smith, Icarusgeek, Domesticenginerd, ClueBot NG and Anonymous: 2
• Maraschino cherry Source: https://en.wikipedia.org/wiki/Maraschino_cherry?oldid=706722542 Contributors: Karen Johnson, Sfdan,
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Prime Entelechy, Wiki alf, ImGz, Mike Selinker, LarryP, Garion96, Crystallina, SmackBot, Capnquackenbush, Melchoir, McGeddon,
Rlaferla, Ghosts&empties, Rolypolyman, Xyzzyplugh, Savidan, Disneybag, VegaDark, Valfontis, Jaywubba1887, Alpha Omicron, Norm
mit, Maelor, Louis reed, TheHorseCollector, GarlicBreath, CmdrObot, Nick Wilson, Audiosqueegee, Guitardemon666, RGorman, Omi-
cronpersei8, Thijs!bot, Keraunos, Dfrg.msc, Tree Hugger, Rees11, Prolog, Dagibit, Deflective, Giovanni Giove, MJD86, Esprqii, LorenzoB,
Barrabyte, Dennisthe2, Ariel., Whitebox, Acalamari, Clerks, Liquorsuit, Plasticup, Sjwk, TXiKiBoT, Jcesare, Marshall2u, Hythlodayal-
mond, Lambyte, Weetjesman, Tamorlan, Theoneintraining, Calliopejen1, Frogstyn, AngelOfSadness, Adz brez, Scouser769, Cellorelio,
ClueBot, RLK00, Piledhigheranddeeper, SnakeBootSamuel, Alexbot, Crywalt, DumZiBoT, Kajabla, Addbot, Grayfell, DOI bot, Lightbot,
Tedtoal, Luckas-bot, Yobot, Sarrus, Gunnar Hendrich, AnomieBOT, War.dog, Materialscientist, PrometheusDesmotes, Abce2, FrescoBot,
Paj, Citation bot 1, Tbhotch, Fishystuff00, Guilhermeaugustomc, Domesticenginerd, K6ka, 1980fast, Papperskaka, H3llBot, Erianna, Am-
byBurnside, DanielPerrine, ClueBot NG, Helpful Pixie Bot, Spastic^dowager, Beo34, Milk234, Jgotts1, Pölkkyposkisolisti, YiFeiBot,
Antrocent, Monkbot and Anonymous: 112
• Mojito Source: https://en.wikipedia.org/wiki/Mojito?oldid=706285747 Contributors: The Cunctator, AstroNomer, Ap, Infrogmation, Ih-
coyc, Hankwang, Caknuck, Rebrane, Mervyn, Fuelbottle, Mdmcginn, DocWatson42, Meursault2004, Déjà Vu, Wmahan, SoWhy, Kjetil
r, Mzajac, Lvl, Hinchu, Joyous!, Klemen Kocjancic, Liberlogos, Tcr25, Mormegil, Paul August, Bender235, BernardSumption, Mashford,
Kwamikagami, Bobo192, ArkansasTraveler, LostLeviathan, Jérôme, Alansohn, Dhartung, Dennis Bratland, Eugenem, Richard Arthur Nor-
ton (1958- ), OwenX, Bbatsell, Mandarax, Graham87, JIP, Jclemens, ConradKilroy, Eoghanacht, Seidenstud, Nightscream, Jivecat, Mike
Peel, Nigosh, FlaBot, Palimpsester, Coolhawks88, Lighterside, Wisekwai, SpuriousQ, Breakinguptheguy, Azucar~enwiki, Notime007,
Bovineone, Aeusoes1, Grafen, AKeen, Merman, PeepP, Superflex, S. Neuman, Bobyllib, Tom Duff, Eaefremov, Huds, EtherealPur-
160 CHAPTER 47. HURRICANE (COCKTAIL)

ple, Mdwyer, That Guy, From That Show!, Qell, Pankkake, SmackBot, C.Fred, Kintetsubuffalo, Nscheffey, Yamaguchi , Brianski,
Ohnoitsjamie, Hraefen, Shalroth, Bluebot, MalafayaBot, Nbarth, Emurphy42, Htra0497, Pnkrockr, Xyzzyplugh, Cybercobra, Philvarner,
Monotonehell, Andrew c, DMacks, BiggKwell, WhosAsking, Cucubano, Ztras, Joffeloff, 16@r, Beetstra, HisSpaceResearch, Anthony-
caporale, Happy-melon, GiantSnowman, Travisl, VoL, Thinkingbartender, Laurenkat, Playphil, MC10, Webaware, Otto4711, JamesLu-
cas, Rracecarr, Dsoneil, Kdenisse86, BozwellCraigs, Thijs!bot, Epbr123, Sarichkaa, Mojo Hand, Escarbot, Porqin, Rees11, AntiVandal-
Bot, Widefox, Willscrlt, Cvahadji, Farosdaughter, Gh5046, Kendothpro, Kariteh, Deflective, Tmaher, Carlos92, Kattawynn, Magioladitis,
Murgh, Stevemarvell, Feeeshboy, Duggy 1138, Animum, Dannyclark80, Hellopants, PassionoftheDamon, Madbrood, Olsonist, Flowanda,
Jigsy, J.delanoy, Svetovid, Citracyde, Adavidb, Zipzipzip, Shawn in Montreal, VTNC, Belovedfreak, Peterso3, Squidfryerchef, Sunder-
land06, Tiggerjay, Imapwnu, Michaelhensel, Muje monkey, Funandtrvl, Jmcdon10, Black Kite, Hugo999, Nikthestunned, VolkovBot,
Kmandbr, Jadea3, Fran Rogers, TXiKiBoT, Vipinhari, Newell Post, Thinking bartender George, Crosspire, Sintaku, Trickrick1985,
Claidheamohmor, AllGloryToTheHypnotoad, Wingedsubmariner, Maladroitmortal, Thanatopoeia, Truthanado, Reever1, Elmamao, Peter
Fleet, SieBot, Sunny brunett, Dawn Bard, Flyer22 Reborn, Geof131313, Dominik92, GaryColemanFan, Simplestupid, Bell85, Cardib-
ling, Beemer69, Ecp3, Martarius, ClueBot, Icarusgeek, TinyMark, Daniel.S.Roche, Mansibshah, UserDoe, CharleyRobinson, Wikihisto-
rian, Bdkives, Socrates2008, Lebron32, Grisunge, Amagon rosh, JackMullins, Dthomsen8, Mifter, Jd027, RP459, Addbot, Opus88888,
AkhtaBot, Anybodyhome, MrOllie, Xcicilyx, Gregorycromwell, Peridon, Fahoran, Tide rolls, Barneco2000, Ralf Roletschek, Zorrobot,
Yobot, Smiledammit, Ozrician, Yngvadottir, Italydiplo, AnomieBOT, Ezshay, Sdsinfla, Piano non troppo, Tom87020, Coaster7, Jeff Mus-
cato, Materialscientist, ArthurBot, Quebec99, Weemisssunshine, Ragityman, Screech740, RibotBOT, Oushki, Cekli829, Dan6hell66,
Matchand, FrescoBot, Surv1v4l1st, JPS68, D'ohBot, Zepolekim, RedBot, Whit3rabbit, Mechanistic, Satellite779, Metonni, Ofir michael,
C messier, Sohinig83, Granfaloons, Lessardb, Dinamik-bot, Ineshg, Wiggi888, TjBot, Ripchip Bot, Lord Eastfarthing, EmausBot, An-
grytoast, Passionless, Tommy2010, YummyGroup, ZéroBot, Jakob17chen, ClueBot NG, Juhasan, I am standing up, Gareth Griffith-Jones,
Fdleersn, Rezabot, Sismiquededans, Helpful Pixie Bot, Plantdrew, BG19bot, Northamerica1000, ISTB351, Katangais, Tguerreiro, Jemhad,
BattyBot, ChrisGualtieri, Kamil.madejek, Shakerellie, Sahni60, Drinkreader, Harshacan, AWWordsmith, Coconutporkpie, Leighanne92,
Kunal vishnu berde, SummerPhDv2.0, Raimonsocial, Sanam3001, Hcb1994 and Anonymous: 411
• Key lime Source: https://en.wikipedia.org/wiki/Key_lime?oldid=705880611 Contributors: Ahoerstemeier, Tpbradbury, Wetman,
Gentgeen, Roozbeh, MPF, Rpyle731, Neutrality, Bluefoxicy, Wfaulk, DanielCD, Bender235, Hesperian, Andrew Gray, Lmviterbo,
Hippophaë~enwiki, Lectonar, Fledgeling, Drbreznjev, LoopZilla, Huhsunqu, BD2412, Eubot, DannyWilde, Magalhães, Bjwebb, Gdr-
bot, Wtstoffs, Jimp, ENeville, Dysmorodrepanis~enwiki, Jaxl, 24ip, Dan Harkless, SmackBot, Unyoyega, Kintetsubuffalo, Stevegallery,
Bryan Nguyen, Commander Keane bot, Averette, Bluebot, B00P, Frap, Sir Shurf, DMacks, D3j4vu, Dumarest, Tauʻolunga, JamesAM,
Zimmy717, WinBot, Luna Santin, JAnDbot, Steveprutz, Soulbot, Justin Herbert, NReitzel, BarleyHops, Numbo3, Acalamari, MatthewBur-
ton, Joshua Issac, Patch86, Idioma-bot, Funandtrvl, VolkovBot, TXiKiBoT, Piperh, HLHJ, JhsBot, Shanata, WinTakeAll, Mandakins88,
AlleborgoBot, Vinayaraj, Macktyner, Nick Denkens, BotMultichill, QualiaBot, Svick, Betoseha, ClueBot, LarryMorseDCOhio, Libcub,
Mikearion, Addbot, Zeeshan.rahim, Rojypala, Luckas-bot, AnomieBOT, Floquenbeam, Materialscientist, Citation bot, RevelationDirect,
Xqbot, Sionus, Wcoole, Gigemag76, Vacice, SassoBot, FrescoBot, GHA, EricLaporteEn, Jonkerz, Ripchip Bot, Offnfopt, DoRD, Emaus-
Bot, WikitanvirBot, Jkadavoor, Uleli, Erpert, ZéroBot, Jeanpetr, OnePt618, Erianna, ChuispastonBot, JonRichfield, ClueBot NG, Bar-
relProof, CopperSquare, Helpful Pixie Bot, Curb Chain, BG19bot, Sealle, YVSREDDY, Comfr, Asisman, Sminthopsis84, Heritager,
Ssvenja, Taxonman, Epicgenius, Hiphopmachine, Heimo66, Dustin V. S., Miyacrys, Klorrd, Riversid, Iamdantheman, Stennystennybla and
Anonymous: 76
• Margarita Source: https://en.wikipedia.org/wiki/Margarita?oldid=708435138 Contributors: The Anome, Tarquin, Rmhermen, William
Avery, Zoe, Lisiate, (, Tregoweth, Angela, Lupinoid, Arteitle, Nv8200pa, Michael Glass, RadicalBender, Robbot, Romanm, Naddy, Fuel-
bottle, Robartin, DocWatson42, Fudoreaper, Varlaam, Balcer, Fanghong~enwiki, Dr.frog, Amoore, Bender235, JoeSmack, El C, Lauras-
cudder, Jpgordon, Bastique, Bobo192, ArkansasTraveler, Holdek, Vizcarra, Corax, Alansohn, Mo0, Swift, Wdfarmer, BanyanTree, MrVi-
brating, Harriseldon, Dismas, SKopp, Woohookitty, PoccilScript, Queerudite, Bernburgerin, SDC, BD2412, Rjwilmsi, Jivecat, Crazynas,
Gadig, Nandesuka, FlaBot, Xmoogle, Crazycomputers, Chobot, Akke~enwiki, Vyroglyph, YurikBot, Hairy Dude, Polluxian, Gaius Cor-
nelius, Friday, Y6y6y6, Petter Strandmark, Irishguy, Brian Crawford, Vivaldi, GeoffCapp, Nishant12, Mike Dillon, Sotakeit, Imperial78,
Lec CRP1, Eaefremov, NeilN, Some guy, Attilios, Frankie, SmackBot, SoulSlayer, CastAStone, C.Fred, Vald, Delldot, Norcalvb, Kin-
tetsubuffalo, Gilliam, Fogster, Kaibab, Chris the speller, Thumperward, Anchoress, Kingfiogojr, Nbarth, Can't sleep, clown will eat me,
Chlewbot, Xyzzyplugh, NeverLift, Flyguy649, Savidan, WhosAsking, Mdaniels, L337p4wn, AmiDaniel, Mathiasrex, Iridescent, Mike-
helms, JoeBot, Nortelrye, Happy-melon, Silvanos, Owen214, Spacini, CmdrObot, Thinkingbartender, Evan7257, Ken Gallager, Cyde-
bot, Mike65535, Peter-T, Hello cello, Gogo Dodo, DavidRF, FateClub, Hook Em, MetricUSA, Jsutton0608, Bapopik, Thijs!bot, Nov-
ellina, VaneWimsey, RFerreira, Visik, Macmanui, MNijhuis, Fyunck(click), Willscrlt, Kendothpro, Aille, Sengsational, Plantsurfer, Al-
bany NY, Randomglitter, Magioladitis, Kaosfere, MJD86, JamesBWatson, Jllm06, Stevemarvell, The Anomebot2, Cgingold, Edward321,
Esanchez7587, STBot, CliffC, Rettetast, BarleyHops, Robertotr, J.delanoy, Citracyde, Armydude06, RedPoptarts, AntiSpamBot, Bcostley,
Andy Marchbanks, EmperorFedor, Aagtbdfoua, Cmcdougall, Black Kite, VolkovBot, Infoman99, Freedomfries17, TheMindsEye, Tomer
T, Epson291, Riyuma, Thinking bartender George, Garyms1963, Ihateriido, Anna Lincoln, LeaveSleaves, Insanity Incarnate, TashTish,
R1b1b1, Ajsolanki, SieBot, Scarian, Dawn Bard, Doctorfluffy, FoxLad, Alex.muller, Fratrep, Jsmog, JohnnyMrNinja, Parhead, Mog-
weezy, Wjemather, ClueBot, GorillaWarfare, Foxj, Icarusgeek, Epicurean Publicist, Dlabtot, Drmies, Dreamcast88, ChandlerMapBot,
Eeekster, Mathnarg, Hetherman16, Caiuscamargarus, MelonBot, DumZiBoT, Traherne~enwiki, Wikiuser100, Addbot, Proofreader77,
ConCompS, Drunkruizi, Elmondo21st, CanadianLinuxUser, MrOllie, Ccacsmss, Nbvolks, Richardnouveau, ‫ماني‬, Bartledan, Luckas-bot,
Yobot, Alek350, Ptbotgourou, Beeswaxnoneofyour, Pouringpro, 1029man, Seanludford, AnomieBOT, ProVeeOne, Spacer123, 5000fin-
gers, Samharrigan, Obersachsebot, TinucherianBot II, Eigenzeitt, Purplebackpack89, Serkan Kenar, Armbrust, Richardofoakshire, Ri-
botBOT, N419BH, FrescoBot, Wendelsteiner, EMM361, Lonaowna, Mags1367, Metonni, Lotje, Zelevin, JLeeChatel, TjBot, Offnfopt,
EmausBot, Chi-town-rules, Heracles31, FAEP, Slightsmile, K6ka, Kcklco, Ponydepression, Erianna, Pcrov, Zimmermanstein, Tequi-
laKing, HupHollandHup, Helfmann~enwiki, Muffin14, ClueBot NG, Raremetalmining, Postrophe, Sagembob, Delusion23, Icy Tiger’s
Blood, Bernie44, Minneapolisdrinker, Eaanni, Zacch1997, Northamerica1000, MargaritaMary, Jeff eve, Greenjackalope, Vvven, Bat-
tyBot, Clopez232, Calu2000, Dylanvt, Pezzza, Blarblarwaa, Ginsuloft, B575, Stitchandlilo, Drinkreader, Themastermixologist, Vniven,
Tequilero112, SummerPhDv2.0, Ritamendes01, Qzd, Maj Turmoil, ParagonPro87 and Anonymous: 361
• Persian lime Source: https://en.wikipedia.org/wiki/Persian_lime?oldid=706756338 Contributors: SimonP, Zadcat, Skysmith, Tjunier, Tp-
bradbury, Wetman, Eugene van der Pijll, MPF, Wonder al, Gilgamesh~enwiki, Ferdinand Pienaar, PDH, DanielCD, Hesperian, Charlton,
Eubot, Gdrbot, ENeville, Dforest, Bobak, Tachs, SMcCandlish, GraemeL, SmackBot, Brya, EncycloPetey, Paxse, Kintetsubuffalo, Jon-
Harder, Sturm, Alaibot, Zimmy717, Escarbot, Blarrrgy, GeoWPC, Porlob, Plantsurfer, Oneeye, Thegaminggamer, NReitzel, Rembecki,
VolkovBot, TXiKiBoT, Crywalt, LarryMorseDCOhio, Addbot, Postazoic, Drovetto~enwiki, Penguinlover32, Zeeshan.rahim, Download,
ChenzwBot, Lightbot, Luckas-bot, Yobot, KamikazeBot, Apophenic, AnomieBOT, RevelationDirect, Xqbot, TinucherianBot II, Ribot-
BOT, Ozmaofoz, LucienBOT, Trappist the monk, Lime in the Coconut, Jonkerz, Erianna, Bill Bryant, BarrelProof, Candleabracadabra,
47.4. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 161

Mark Marathon, Plantdrew, Alireza 80, BattyBot, Dodobird1982, Codename Lisa, Sminthopsis84, SteenthIWbot, XKiatonx, Filedelink-
erbot, Riversid, Lluquis and Anonymous: 39
• Meyer lemon Source: https://en.wikipedia.org/wiki/Meyer_lemon?oldid=698822739 Contributors: Bryan Derksen, Tpbradbury,
Gamaliel, Dirus, Beland, Discospinster, Bender235, CheekyMonkey, Hesperian, SidP, Atporter, Richard Arthur Norton (1958- ), Poc-
cilScript, Fxer, BD2412, Island, Eubot, Bjwebb, WriterHound, Wavelength, Peter G Werner, Curtis Clark, Howcheng, TDogg310,
Pietras1988, Waryklingon, SmackBot, Brya, Ohnoitsjamie, NoahElhardt, TheKMan, Madman2001, Ser Amantio di Nicolao, Gobonobo,
Serephine, Cydebot, Casliber, Luna Santin, Sluzzelin, TheEditrix2, Funandtrvl, Soliloquial, Saboater, ClueBot, Paradoxchi, Wikiuser100,
Dthomsen8, Ost316, Addbot, Zeeshan.rahim, Lightbot, Luckas-bot, Yobot, SwisterTwister, Careful Cowboy, Materialscientist, Reve-
lationDirect, Wperdue, Edson Martins, Offnfopt, T3dkjn89q00vl02Cxp1kqs3x7, Look2See1, Slightsmile, Jrienstra, AManWithNoPlan,
Erianna, Donner60, ClueBot NG, Widr, Helpful Pixie Bot, J.Dong820, BattyBot, Khazar2, Swilson2345, BruceLevesque, Vchahun, Noys-
ter, Miyacrys, Monkbot, Riversid and Anonymous: 42
• Piña colada Source: https://en.wikipedia.org/wiki/Pi%C3%B1a_colada?oldid=706467749 Contributors: The Epopt, WojPob, Ap, Zoe,
Heron, Someone else, AntonioMartin, Kaio~enwiki, Bdesham, Infrogmation, Ixfd64, Big iron, Hashar, WhisperToMe, Michael Glass,
Babbage, Fuelbottle, Pretzelpaws, Jason Quinn, Golbez, Wmahan, Bacchiad, Chowbok, Mackeriv, J. 'mach' wust, R. fiend, OwenBlacker,
Morgan695, Marine 69-71, USSM, Kmccoy, Discospinster, Rich Farmbrough, Guanabot, Tsumetai, Narcisse, Jarfil, Bobo192, Orbst, Lu-
oShengli, Vizcarra, Alansohn, Anthony Appleyard, GRider, Hoary, Swift, Wtmitchell, SidP, Gene Nygaard, Flyingcheese, TigerShark,
Pol098, Sin-man, Mendaliv, Eoghanacht, SMC, TeemuN, Nneonneo, Brighterorange, Nandesuka, FlaBot, Tumble, Ewlyahoocom, Gurch,
Kolbasz, Cornellrockey, Wavelength, Hawaiian717, Badagnani, NickBush24, Jaxl, Joelr31, Irishguy, Lomedae, Wknight94, Josh3580,
Patronaut, Vogelfrei, GraemeL, Danny-w, Lordrosemount, Madlobster, Hashashin, That Guy, From That Show!, SmackBot, Haymaker,
Eskimbot, Stimpy, Canthusus, Edgar181, Yamaguchi , Krang, Hmains, Chris the speller, Bluebot, Anchoress, Tigerhawkvok, Uthbrian,
Scwlong, Can't sleep, clown will eat me, DLand, OrphanBot, Xiner, Voodoo4936, TKD, Xyzzyplugh, Makemi, Philvarner, Dantadd,
WhosAsking, Niels, Radaar, Linnell, IronGargoyle, Davemcarlson, Larrymcp, Ryulong, Joseph Solis in Australia, Happy-melon, Purple-
monster, Pdignam, Rayoflight278, Susu the Puschel, Bubbha, Daniel5127, Zahn, Chloë~enwiki, JForget, Wolfdog, Thinkingbartender,
WATP, LittleT889, Nauticashades, Kupirijo, Gogo Dodo, Pascal.Tesson, Lyverbe, Thijs!bot, JDK77590, Marek69, Deipnosophista,
Rees11, Willscrlt, Reads4fun, Qwerty Binary, Kendothpro, Sluzzelin, JAnDbot, Davewho2, Freshacconci, Magioladitis, VoABot II, Froid,
ArmadilloFromHell, Faelomx, Poeloq, Juansidious, Wittj, Citracyde, LordAnubisBOT, AntiSpamBot, RJASE1, Funandtrvl, Caribbean
H.Q., Spider2468, Steventee, IAmTheCoinMan, Technopat, Thinking bartender George, SteveStrummer, Lucylikestofly, Broadbot, Ele-
nilalaith, Apex538, Katie Sandy, Mexicanfood, SieBot, Salerosa, Dawn Bard, Xraygun, Acvanetten, Keilana, Flyer22 Reborn, Neicull,
OKBot, Wickedjacob, Joshschr, Beeblebrox, De728631, ClueBot, The Thing That Should Not Be, Rodhullandemu, Drmies, Beetwick,
El Quebrado~enwiki, PixelBot, Ilva, NumaNumaDud, Gerhardvalentin, Skarebo, Good Olfactory, Threadminister, Addbot, Grayfell, Bar-
soomian, Zahd, Zarcadia, CanadianLinuxUser, Mac Dreamstate, Damiens.rf, MrOllie, Download, Desinger0, Tide rolls, Vasiľ, Zorrobot,
Luckas-bot, Yobot, Fraggle81, SwisterTwister, Puertorico1, Materialscientist, Kimsey0, Xqbot, Kittybum, Quazgaa, Chinabob2, Anna
Frodesiak, Manitobamountie, Reaver789, FrescoBot, Surv1v4l1st, D'ohBot, Pinethicket, Tamariki, HRoestBot, RedBot, Metonni, Ofir
michael, Микола Метикайло, Mercy11, Dinamik-bot, Rrcaro, Dcs002, Acwizard, Boricuamark, Minimac, Maddenaustink, Kyleforsyth,
EmausBot, HyborianRanger, ZéroBot, Matthewcgirling, DaemonicPresence, Mdog1678, Erianna, TyA, ChuispastonBot, Sven Manguard,
Jstack13, Spicemix, Helpsome, ClueBot NG, Raremetalmining, Devildude10001, Danmorcos, Robthepiper, Eduardo62, Primergrey,
Normanprm, Arg342, Helpful Pixie Bot, Sharin101, Nightenbelle, DBigXray, RobMarvin, Jaysing103, Northamerica1000, Thaistory,
Karlmellow, Jenasteinbach, Legitone221, David.moreno72, Organiccocktailrecipes, Gbouaadaa, Hannahlouise mickleburgh, Mxwarren1,
Jacks30093, PoisonOnHisLips, Hmainsbot1, Geremy.Hebert, Reatlas, Lfdder, Tentinator, Porky8, Dr. Ferbuson, Xanthakos, Matiaspr, Dr-
RNC, Iamthawalrus9, Wllinc777, Kind Tennis Fan, AdventurousMe, Castroyesid, Marioking666, DSCrowned, Deunanknute, Raimonso-
cial, Yariann, Amir Shoeb, Porsche944911 and Anonymous: 304
• Cosmopolitan (cocktail) Source: https://en.wikipedia.org/wiki/Cosmopolitan_(cocktail)?oldid=706999695 Contributors: Liftarn, Tre-
goweth, Schneelocke, Zoicon5, Michael Glass, EdwinHJ, Diberri, DocWatson42, Geeoharee, Perl, Melikamp, Erikp, Oknazevad, Me-
mentoVivere, Wfaulk, Bornintheguz, Narsil, Bobo192, Sicherlich, ArkansasTraveler, Sasquatch, Stromcarlson, Rjwilmsi, TheRingess, The
wub, Srleffler, Sus scrofa, YurikBot, SpuriousQ, Hellbus, Breakinguptheguy, Badagnani, Twin Bird, Larsinio, Saeed Jahed, Garion96,
Pinothyj, Vanka5, Crystallina, SmackBot, Herostratus, C.Fred, Eskimbot, The Famous Movie Director, Bluebot, Roscelese, Voodoo4936,
Xyzzyplugh, Will Beback, IronGargoyle, Nehrams2020, Aeternus, Anthonycaporale, Orkinson, Thinkingbartender, NMChico24, Omi-
cronpersei8, Rees11, Rewand, Willscrlt, Ariaconditzione, Magioladitis, Froid, Gomm, DerHexer, Joe Hoper, Citracyde, Cyanolinguophile,
MatchStickEleven, Paulobrian, Xiahou, Goatburger, Black Kite, Mercurywoodrose, Xenophrenic, SieBot, Fratrep, PipepBot, Drmies,
Muro Bot, Berean Hunter, XLinkBot, TravisAF, Addbot, MrOllie, Cocktailexpert, Alpinwolf, Numbo3-bot, Lightbot, ‫ماني‬, Luckas-bot,
Yobot, Bratant, 1029man, AnomieBOT, Dwayne, Materialscientist, Samharrigan, Wikisilki, Purplebackpack89, Citation bot 1, PigFlu
Oink, I dream of horses, GrapedApe, RjwilmsiBot, WikitanvirBot, Shearonink, SidoniaBorcke, H3llBot, Daniel.lamorte, Monterey Bay,
Brtate80, Scientific29, ClueBot NG, Arrandale, BendelacBOT, AvocatoBot, Kendall-K1, Paddingtonbeer, RafikiBuell2011, Khazar2, Mo-
gism, Ae3415t, Ahuds34, General blackblood, ReconditeRodent, DrRNC, Ronjak, Xenxax, Gumbelly, Drinkreader, Alain V Berrebi,
VanHelsing.MD.PhD.DLitt, TheAlchemist07, BettyGable11, JeremiahY, Southbeachtruthteller, Sbmartiniqueen, ChemicalCuisine and
Anonymous: 142
• Mai Tai Source: https://en.wikipedia.org/wiki/Mai_Tai?oldid=708070668 Contributors: Koyaanis Qatsi, Zoe, Dwheeler, Wapcaplet,
(, Ellywa, DavidWBrooks, Theresa knott, Nikai, Michael Glass, Robbot, Fuelbottle, Robartin, Davidcannon, DocWatson42, Varlaam,
Macrakis, Hayford Peirce, Femto, Guettarda, Grutness, SidP, Robert K S, Sin-man, Graham87, Monk, Vegaswikian, FlaBot, Nihiltres,
Travis.Thurston, Random user 39849958, Bgwhite, YurikBot, Mikalra, Breakinguptheguy, Badagnani, SigPig, BorgQueen, Nae'blis,
SmackBot, Stimpy, Bluebot, MalafayaBot, Scwlong, Xyzzyplugh, Philvarner, JohnI, TJ Spyke, CosmicJester, Happy-melon, Kevdo, Sere-
nadeOp24, Hokietiki@hotmail.com, Cydebot, Tyr shadowblade, Dsoneil, Thijs!bot, AgentPeppermint, Rees11, Shirt58, Prolog, Willscrlt,
Magioladitis, JamesBWatson, LorenzoB, Get Shorty, Arsivis, Lilac Soul, TyrS, Kloisiie, Funandtrvl, Ddance, Butseriouslyfolks, ElApuesto,
Nitin77, JL-Bot, Wikievil666, Icarusgeek, MikeVitale, Ktr101, Alexbot, DumZiBoT, Yavaz, Addbot, Mac Dreamstate, MrOllie, Ander-
sBot, SpBot, Lightbot, Barnt001, Luckas-bot, Yobot, Captain Quirk, Rtyq2, Xqbot, Surv1v4l1st, Metonni, Ofir michael, David Hedlund,
DexDor, QEDK, L Kensington, ClueBot NG, Sasakubo1717, Сол-раз, FishingKing, Mogism, Roman Gheesling, 900mill, Manishbijal-
wan099, Drinkreader and Anonymous: 77
• Cuba Libre Source: https://en.wikipedia.org/wiki/Cuba_Libre?oldid=706677125 Contributors: The Epopt, The Cunctator, Stephen
Gilbert, Robertl30, Ap, Andre Engels, LA2, Montrealais, Hephaestos, Infrogmation, (, Slovakia, Lupinoid, Error, Hashar, Dcoetzee, Timc,
Tempshill, Michael Glass, Matty j, Fuelbottle, DocWatson42, Beardo, Ryanaxp, Andycjp, R. fiend, Comandante, Neutrality, Tsemii, Alki-
var, Vague Rant, Swid, *drew, El C, Kwamikagami, Omhafeieio, Bobo192, Smalljim, Nsaa, Swift, GL, Kitch, Queerudite, GregorB,
Pgilman, MiG, Nlsanand, Rjwilmsi, Nightscream, Jivecat, Klonimus, JamesEG, DirkvdM, SchuminWeb, Nihiltres, Itinerant1, BjKa, Jared
162 CHAPTER 47. HURRICANE (COCKTAIL)

Preston, YurikBot, AVM, Breakinguptheguy, Awiseman, Brandon, Desk Jockey, Bota47, E tac, Andyluciano~enwiki, NeilN, Elliskev, Jeff
Silvers, SmackBot, NorthernFire, Vald, KocjoBot~enwiki, Ohnoitsjamie, Valley2city, Chris the speller, Jprg1966, DMS, MalafayaBot,
Bazonka, MichaelWheeley, Pnkrockr, Xyzzyplugh, Electrolite, Addshore, Cybercobra, Eljohnson15, Monotonehell, Doodle77, Mael-
nuneb, Xandi, Hotspur23, Filippowiki, Morten, CapeVerdeWave, Shuaka, HelloAnnyong, Happy-melon, Cocomonkilla, Macktheknifeau,
Themightyquill, MetricUSA, PamD, Novellina, Horologium, Tree Hugger, Rees11, Mattimer, Willscrlt, Mack2, Mutt Lunker, Deflec-
tive, PubliusFL, Magioladitis, Swpb, Gabrielfoto, Froid, Iancurtis86, BBar, Rettetast, Khathi, DevilledFish, Shawn in Montreal, Keizers,
KylieTastic, Idioma-bot, Funandtrvl, Caribbean H.Q., VolkovBot, Bcartercovenant, HeckXX, TXiKiBoT, Maximillion Pegasus, LaNi-
coya, CoolRssL, PaladinWhite, Why Not A Duck, MirrorField, Chick No.16, Demize, SieBot, THJS, Scarian, Deadlocks, Danielgrad,
J496, Lightmouse, OKBot, Passitivity, ClueBot, The Thing That Should Not Be, Icarusgeek, Horoball, Arjayay, JeffBillman, Cmvocalj,
SchreiberBike, Samvinci, Amagon rosh, Nathan Johnson, Angeloftheairwaves, Addbot, CurtisSwain, Kenleezle, Douglas the Comeback
Kid, MrOllie, Download, Xcicilyx, Laris2, Tide rolls, Lightbot, ‫ماني‬, Legobot, Yobot, Fraggle81, გიგა, 1029man, AnomieBOT, 1exec1,
Komodo503, ArthurBot, Xqbot, Visualinformant, SassoBot, Hobknob, AJCham, FrescoBot, Surv1v4l1st, Metonni, Chuancong, Slaja, Be-
yond My Ken, Dewritech, Dolovis, UrbanNerd, Jay-Sebastos, XRiamux, Sorin Popa, TurtleMelody, ChuispastonBot, Bobby right, Sergey-
borovoy, Macli, ClueBot NG, NULL, Russel James Daubry, Tottuz, Helpful Pixie Bot, Joelbryan2001, The Almightey Drill, Bpt123,
Jeffrey Fitzpatrick, FLA.101, Frosty, Wywin, Knoterification, Colorend, Jodosma, Comp.arch, Pölkkyposkisolisti, Jessieunderhill, Cas-
tun, Savvyjack23, Jmerryma0287, SummerPhDv2.0, Ritamendes01 and Anonymous: 238
• Caipirinha Source: https://en.wikipedia.org/wiki/Caipirinha?oldid=708258027 Contributors: Edward, Dominus, Lousyd, Flamurai, Ehn,
Hashar, Viajero, Morwen, Michael Glass, JorgeGG, Fuelbottle, Anthony, Paul Richter, Markus Krötzsch, Cassiozen, Dupes, Abu badali,
LucasVB, Klemen Kocjancic, RandalSchwartz, Dr.frog, Mormegil, Freakofnurture, Ronaldo~enwiki, Mindspillage, Rich Farmbrough,
Spundun, Bender235, NeilTarrant, Pc13, Kwamikagami, Mwanner, Aaronbrick, Deicas, Toh, Mollmerx, Conny, Hoary, El Chemaniaco,
Swift, Carioca, RicoCorinth, Cloretti, Velvetsmog, Rolim, Will.i.am, BD2412, JIP, Rjwilmsi, Eoghanacht, Quale, Jivecat, Krash, ML-
Roach, SchuminWeb, Nihiltres, Coolhawks88, Jmorgan, Chobot, YurikBot, Jengelh, Breakinguptheguy, Bovineone, Badagnani, Cicero
Oliveira, Closedmouth, Little Savage, Cotoco, Eddieknocker, SmackBot, KocjoBot~enwiki, Mjbaldwin, Kintetsubuffalo, Alsandro, Smart-
Guy Old, Gilliam, Amatulic, Chris the speller, Master Jay, Bluebot, Nbarth, Scwlong, Driscoll, Dwerneck, Xyzzyplugh, JesseRafe, Grover
cleveland, LaloMartins, Philvarner, Kukini, Jimmychalk, Oscar O Oscar, Jggouvea, Happy-melon, Cachaca Dave, Krillman, WeggeBot,
Lielsen, Cydebot, JLD, Thijs!bot, AgentPeppermint, Luna Santin, Willscrlt, Yardena, Kendothpro, .anaconda, Dereckson, Magioladitis,
Bongwarrior, Janadore, Steven Walling, Alekjds, David Eppstein, Pikolas, Erpbridge, Keith D, Dfelix, FANSTARbot, Dono da BOSSA,
AntiSpamBot, Bonadea, Grammarmonger, Philip Trueman, Martinevans123, TXiKiBoT, Oshwah, Nomenphile, Rei-bot, Weetjesman,
Andy Dingley, Fabiola Pinheiro, SieBot, Sirlizard, Rockysantos, Lightmouse, SmallScreen, Emiok, Icarusgeek, BruceWW, Stjson, PM-
Drive1061, Alexbot, Yannjp, Ngebendi, Sjfuller, Rui Gabriel Correia, Pmc4ever, XLinkBot, DNEP, WikHead, Kbdankbot, MatthewVani-
tas, Addbot, Opus88888, MrOllie, CuteHappyBrute, Ralf Roletschek, Krenakarore, Yobot, Tacamaral, AnomieBOT, Flewis, Meyvn, Reve-
lationDirect, ArthurBot, Xqbot, Monkeyhumanoid, TracyMcClark, GrouchoBot, Griffinofwales, FrescoBot, Surv1v4l1st, Jopo sf, Pazarm,
Citation bot 1, Sgoeckner, Makitake, Metonni, Ofir michael, Powpowzow2, Trappist the monk, David Hedlund, JaumeR, Musicologa,
Beyond My Ken, Michaelbsilvers, Pboynton, EmausBot, FAEP, Wingman4l7, Rocketrod1960, ClueBot NG, Fdleersn, Gabriellima894,
Clarkovitch, Aesir.le, BG19bot, Northamerica1000, Kendall-K1, BattyBot, Cyberbot II, Makecat-bot, American In Brazil, Edmondhills,
JaconaFrere, Monkbot, , SmallScreenCocktails, EoRdE6, Coconutporkpie, Roethig, Christobal74, Benpopov, Flykillingbee and
Anonymous: 241
• Martini (cocktail) Source: https://en.wikipedia.org/wiki/Martini_(cocktail)?oldid=706376303 Contributors: Damian Yerrick, Ant, David
spector, Edward, PhilipMW, Dante Alighieri, Dominus, Bcrowell, (, Lupinoid, Cratbro, Wnissen, Dcoetzee, Kbk, Tb, Furrykef, Reve,
Dogface, Quoth-22, Earthsound, JonathanDP81, Indefatigable, AaronSw, Dpbsmith, Wetman, Jamesday, Michael Glass, Louis Kyu Won
Ryu, Gentgeen, Sanders muc, Lowellian, Yarvin, Mervyn, Fuelbottle, Robartin, Somercet, Matt Gies, Gwalla, JamesMLane, DocWat-
son42, BenFrantzDale, Captain Rotundo, Peter Ellis, Mzajac, Harry R, Lintu~enwiki, JulieADriver, Neutrality, Rakista, Montereyham,
Omassey, Archer3, Hayford Peirce, Chaipau, Discospinster, Rich Farmbrough, TedPavlic, Rhobite, Narsil, Debigboy, Bender235, JoeS-
mack, MBisanz, El C, Jpgordon, Vervin, 23skidoo, Smalljim, ArkansasTraveler, Polylerus, Officiallyover, Alansohn, Eleland, B k, Nereo-
cystis, Goldom, Stephen Turner, Stephan Leeds, Versageek, Killing Vector, Dismas, JordanSamuels, Tripps, Hq3473, Woohookitty, Uncle
G, Queerudite, Tomtomtomtomtom, NormanEinstein, Joke137, Rlw, Rtcpenguin, Mandarax, BD2412, Shadowhillway, Rjwilmsi, Jive-
cat, Captain Disdain, BradGad, Unfocused, The wub, Gangeska, Nandesuka, MikeJ9919, Rune.welsh, Ronebofh, Maribert, Bgwhite,
George Leung, YurikBot, Quentin X, Hairy Dude, RussBot, Debroglie, Gaius Cornelius, Carlmckie, ONEder Boy, Lexicon, Bobak,
Benzado, PeepP, Leontes, Thespartan117, Phandel, Lockesdonkey, Todeswalzer, Richardcavell, Mixa~enwiki, Ecksem Diem, J S Ayer,
Open2universe, Doctofunk, Arthur Rubin, Paolo sammut, Nae'blis, DoriSmith, DVD R W, Itub, SmackBot, YPLeroux, Anastrophe, Ro-
jomoke, Veesicle, M fic, Nscheffey, Alex earlier account, Gilliam, Ohnoitsjamie, Ghosts&empties, Chris the speller, Bidgee, Stickyfox,
Kafkask, Butterboy, Brideshead, Scwlong, Zsinj, Trekphiler, OrphanBot, GRuban, Xyzzyplugh, Cybercobra, Cygnostik, Jackohare, Phil-
varner, Jbergquist, ILike2BeAnonymous, Rocky143, Mr.Badlands, Esrever, Phinn, Vdo2000, STRAWBERRYPIE8914743689-89136,
Al1encas1no, Sagafg65675673, Morten, JHunterJ, Smith609, Hvn0413, Beetstra, SQGibbon, TastyPoutine, A Clown in the Dark, Hart-
ten, Beverageofficer, Vikasapte, Lord Anubis, Clarityfiend, Happy-melon, AstralisLux, Srain, Wspencer11, Kevin Murray, Baltojoey,
FrFintonStack, Dohtem, CmdrObot, Wafulz, Dave Beta, Martiniminister, Hi.ro, The Font, Kinopanorama widescreen, Sailorknightwing,
WeggeBot, Old Guard, KXL, Themightyquill, Wordbuilder, JamesLucas, Sturgeonman, In Defense of the Artist, Krylonblue83, Thijs!bot,
Epbr123, Fishies Plaice, PJtP, E. Ripley, Nick Number, Heroeswithmetaphors, Agnaramasi, Whisperednumber, Redmind, Rees11, An-
tiVandalBot, Emeraldcityserendipity, Vampiregabe, ReverendG, Tangerines, Willscrlt, Postlewaight, FredrikT, Arx Fortis, Kendothpro,
PhantomObserver, Markthemac, JAnDbot, Neocarpetbagger, Tony Myers, MER-C, Arch dude, Fetchcomms, Albany NY, Lichidogirl,
Kakashi64, Coreydragon, MegX, ShadowsGathered, Nickradice, Niccac, Elliottr 22, Zubes007, SynergyStar, JamesBWatson, Alexan-
der Domanda, AMK1211, Skew-t, SwiftBot, OnTheGas, Catgut, Sesesq, Jojomanee, Popsiclecrawfish, Wayne Miller, Rickterp, Sier-
ram, Rickythakrar, Savageg, BeadleB, Wood1pushr, R'n'B, Alfred Legrand, Naughty Bob, Tgeairn, Citracyde, Maurice Carbonaro, Col-
incbn, Whitebox, Liquorsuit, Yoctownyocol, Vanished user g454XxNpUVWvxzlr, Nwbeeson, Thegraciousfew, KD Tries Again, White
720, Vanished user 39948282, Donvitony, Hanoop, Black Kite, Making7, Deor, VolkovBot, ABF, Fijagdh, Mister Internet, Cpyder,
Pnf44, Jco7, Zamphuor, Pullarius1, Scotchorama, Anna Lincoln, Xresonance, Beusson, Dgmoran, Garykathc, TomHotzendorf, Awbjr,
Andy Dingley, Mhammitt, Cocktailsguide, Gmckibben66, Suresh Nat, Quantpole, Paul J Williams, AaronD12, Hmwith, THJS, Nubiat-
ech, Tiddly Tom, Munat, Umbralcorax, Laoris, Caltas, Yintan, Tholub, Exor135, McGrupp10799, Toddst1, ScottMacGregor1985, Indi-
aink, Doctorfluffy, AngelOfSadness, Bluefortytwo, Kakashy92, Dravecky, Darkrod, Statuteofdavid, Superbeecat, Zolathezulu, Cbradshaw,
Palazzio, ClueBot, Psalz~enwiki, Derekleu, Icarusgeek, MetaGrrrl, Czarkoff, Jonathantreichel, Jusdafax, Crywalt, Dagordon01, Eastcote,
Aj 1986, DerBorg, Versus22, Editor2020, Wikitero, AuntFlo, Fastily, Swift as an Eagle, WikHead, Billsmith453, Mifter, Marchije, Storm-
cloud51090, SlubGlub, ARTMATRIX, Bargain Basement Lunatic, Addbot, Derrenberger.2, Guoguo12, Queenmomcat, Darwin-rover,
Rtac5b, Ronkonkaman, Jim10701, MrOllie, LaaknorBot, MinerNintyNine, Ljn2024, WikiDreamer Bot, Themusicman2009, Atoz up-
47.4. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 163

date, Luckas-bot, Yobot, Ptbotgourou, Fraggle81, Legobot II, BrendaSongLOVER, Italydiplo, Tacit tatum, EnTerr, Pava, Gentlearts,
Robert Treat, Jessiegibson, Richigi, AnomieBOT, Emdee, Cptnono, Piano non troppo, Ulric1313, Jeff Muscato, Materialscientist, Ci-
tation bot, Samharrigan, ArthurBot, Obersachsebot, Wikisilki, 007Valentine, Tyisnttheanswer, Purplebackpack89, Professor J Lawrence,
GrouchoBot, Annalise, White rotten rabbit, BSTemple, Bacardi1939, Jpk0721, PM800, FrescoBot, Surv1v4l1st, AlexanderKaras, Ginger-
snapliz, Grand-Duc, Michael93555, Juno, Rhaver, Slastic, FriscoKnight, Edderso, Boomer751, RedBot, MoralMoney, Full-date unlinking
bot, Crwpartners, Chromatikoma, Mabsal, Dinamik-bot, Sigmundausfaller, Fanger222, Tim Capps, Spihcotatop, Lesliemc17, LoStrango-
latore, Updatehelper, Wintonian, EmausBot, Eekerz, Efficacious, T3dkjn89q00vl02Cxp1kqs3x7, Griffin451, DSP49, Militoy, TXPride,
CS Gibson, Daniel.lamorte, Erianna, Sorin Popa, M3eeks, Olman67, NoticeQuest, Rockhudsonproject, ClueBot NG, Raremetalmin-
ing, Sanjcee, Icy Tiger’s Blood, Rmowat83, Offpageinternet, Marisolmelendez, Absinthe123, Albertjeanns, Benqmonitor, Helpful Pixie
Bot, Calidum, DBigXray, BG19bot, Northamerica1000, Kendall-K1, Mikdelia45, Orticario, Dstewartdc, Tommy Pinball, Pezzza, Don-
Rochford, Onfryar, Awillett5465, Leifnordberg, Pölkkyposkisolisti, ACSilva, Erinarchivist, BierInTrout, Drinkreader, Laboulover77, Den-
nis william nyback, BarChick14, Carloarturo, Bvansanten08, SummerPhDv2.0, Ritamendes01, DaleVS and Anonymous: 620
• Manhattan (cocktail) Source: https://en.wikipedia.org/wiki/Manhattan_(cocktail)?oldid=701168177 Contributors: The Epopt, WojPob,
Lee Daniel Crocker, Zundark, Andre Engels, Dominus, Delirium, Guaka, Malcohol, WhisperToMe, Zoicon5, Timc, Scarequotes, Michael
Glass, Louis Kyu Won Ryu, Babbage, Fuelbottle, Robartin, Dominick, DocWatson42, Ryanrs, Curps, Idril, Brockert, Neilc, CryptoDerk,
Carruthers, MementoVivere, Hayford Peirce, RossPatterson, Discospinster, Rich Farmbrough, LotSolarin, Bender235, Czrisher, Spe-
cialkay985, Guettarda, ArkansasTraveler, Googuse, SidP, Voxadam, Kenyon, Hq3473, Queerudite, Quale, Jivecat, FlaBot, SchuminWeb,
ViriiK, Mercury McKinnon, Rsrikanth05, JD79, Irishguy, Riverhead, Moe Epsilon, GeoffCapp, Kkmurray, Superdude99, Mike Dillon,
Don Williams, Nikkimaria, Crushmeguy, Luk, SmackBot, KocjoBot~enwiki, Hardyplants, Nbarth, Whispering, Alvinder, Boffman, Mi-
dori, Cybercobra, Philvarner, Kukini, Attys, Robofish, Joffeloff, SPho3nix, SQGibbon, Nehrams2020, Clarityfiend, Anthonycaporale,
Esurnir, Cbmccarthy, CmdrObot, Eric, Thinkingbartender, ShelfSkewed, Themightyquill, Fourthhorseman, E. Ripley, The Yar, An-
gryafghan, Rees11, Guy Macon, QuiteUnusual, Waracle, Willscrlt, Barek, Txomin, Albany NY, GreatEgret, Nickradice, The Running Man,
Bongwarrior, J.P.Lon, Feeeshboy, CobaltBlue, Rickterp, Citracyde, Shatner1, Gwen Gale, Wrfrancis, Black Kite, VolkovBot, Rakshasa7,
Philip Trueman, TXiKiBoT, Thinking bartender George, Wikidemon, Ezzeloharr, Dgmoran, Metzby, StAnselm, Aspects, Friendsofla-
mar, KathrynLybarger, SmallScreen, Oakdog8, Richie15, Shannowhamo, Drew Esquire, Bjpmac422, CowboySpartan, Ratesreal1, Muro
Bot, Antediluvian67, DumZiBoT, Fgurnee, Addbot, Grayfell, Transpoman, Groundsquirrel13, Mac Dreamstate, Reedmalloy, MrOllie,
Lightbot, Yobot, Fuhghettaboutit2, Gongshow, 1029man, AnomieBOT, Joe0622, MauritsBot, Drinking12, JeredF, Purplebackpack89,
Chaheel Riens, Erik9, FrescoBot, Surv1v4l1st, D'ohBot, Deborah123, Crwpartners, Bluefist, Beyond My Ken, EmausBot, Ashleybalogh,
Jack Sebastian, Vanished user kweiru239aqwijur3, Steve-laura-wiki, VanSisean, TurtleMelody, ClueBot NG, AndrewMartens, BarrelProof,
Joefromrandb, Guzzijason, O.Koslowski, DanHakimi, Hamed Dehghani, Calidum, Wbm1058, Firebuild, Northamerica1000, Kendall-K1,
The Almightey Drill, Greenemeral, Hopeis, Lugia2453, Joelbrowdy, Codepen, Epicgenius, GMSherman, Jamesmcmahon0, Jonny Cimone,
Chetankale21, DrRNC, R00t8bugs, Nightman789, Drinkreader, Sammalone24 and Anonymous: 220
• Rob Roy (cocktail) Source: https://en.wikipedia.org/wiki/Rob_Roy_(cocktail)?oldid=707764396 Contributors: Zoicon5, JonathanDP81,
Michael Glass, Louis Kyu Won Ryu, Fuelbottle, R. fiend, Ellsworth, Neutrality, Rich Farmbrough, Quietly, JoeSmack, Swift, Woohookitty,
Before My Ken, Reutev, Jivecat, FlaBot, GeeJo, EWS23, Badagnani, Mike Dillon, Warreed, SmackBot, Kintetsubuffalo, Mastrando,
Mark7-2, Colonies Chris, Nixeagle, Xyzzyplugh, Krisfunk27, Philvarner, Monotonehell, WhosAsking, ZPS102, Michael Bednarek, Filliam
H Muffman, Jatrius, Spacini, CmdrObot, Jaeger5432, Dgw, Themightyquill, Cydebot, Fru1tbat, Willscrlt, Gregalton, Kendothpro, Prince-
ofRomania, Freefry, Markoff Chaney, Proptology, The Interloafer, TreasuryTag, WOSlinker, MooseKin, Ronnyveepee, Dgmoran, Minion-
mouse, Kevinpalooza, Beeblebrox, Piledhigheranddeeper, Trivialist, Antediluvian67, Addbot, CactusWriter, Hubarnan, Yobot, Mintrick,
Jeff Muscato, Armbrust, Erik9, Erik9bot, Bmclaughlin9, Ofir michael, Beyond My Ken, Baceman007, Calogera, RA0808, ClueBot NG,
Icy Tiger’s Blood, Pluma, BG19bot, Northamerica1000, Pezzza, Pölkkyposkisolisti, Hennem08 and Anonymous: 87
• Sour (cocktail) Source: https://en.wikipedia.org/wiki/Sour_(cocktail)?oldid=708424081 Contributors: Mfenger, Saforrest, Lucky 6.9,
Mike R, Daniel11, Eyrian, Longhair, ArkansasTraveler, Hq3473, Uncle G, Queerudite, Huhsunqu, TotoBaggins, Graham87, Anomalo-
caris, Gillis, Irishguy, Bobak, EEMIV, Fram, Yakoo, Hmains, Bluebot, Raoul-Duke, Xyzzyplugh, Philvarner, WhosAsking, Happy-melon,
Piccor, Vanisaac, Wolfdog, Pyrope, Marek69, Rees11, Just Chilling, Willscrlt, Magioladitis, J.P.Lon, Duggy 1138, Greg Salter, Mar-
shalN20, Cyanolinguophile, Aia94, DMCer, Bonadea, Inwind, Funandtrvl, Black Kite, Cireshoe, Niceguyedc, Auntof6, Davidschubert,
Soundsystems, DumZiBoT, Dthomsen8, Ost316, LeDiableBrun, Staylor1969, Addbot, Lightbot, Yobot, Rubinbot, Jim1138, John Bessa,
Purplebackpack89, Prezbo, Erik9, Surv1v4l1st, Arafael, EdgarJT, Full-date unlinking bot, Dinamik-bot, Agrimaldo5, Bleakgadfly, Mor-
risBarPeru, Spicemix, ClueBot NG, Widr, Helpful Pixie Bot, Itzuvit, BG19bot, Northamerica1000, Drinkreader, SmallScreenCocktails,
Jmc76 and Anonymous: 64
• Long Island Iced Tea Source: https://en.wikipedia.org/wiki/Long_Island_Iced_Tea?oldid=705986976 Contributors: Enchanter, SimonP,
Modster, Dante Alighieri, Delirium, Lupinoid, Renato Caniatti~enwiki, Michael Glass, Robbot, Dale Arnett, PxT, Matt91486, Diberri,
DocWatson42, Bjimba, Bkonrad, Wmahan, Chowbok, Chuuumus, Rdsmith4, DragonflySixtyseven, Ellsworth, Beginning, Joyous!, Re-
flex Reaction, O'Dea, Drano, Talldean, Harriv, Bender235, Kbh3rd, JoeSmack, El C, C S, Foobaz, Cavrdg, Alansohn, Gerweck, TenO-
fAllTrades, Feelingscarfy, Alai, Mattbrundage, Meadowbrook, Uncle G, Before My Ken, BlankVerse, Jimbonator, Bluemoose, Isnow,
Eyreland, BD2412, Quale, Sean Antrim, Sylph, Vegaswikian, Mujib, Shnorb, YurikBot, Hairy Dude, Mike Schiraldi, Breakinguptheguy,
Rsrikanth05, GeeJo, Friday, JD79, Mike Halterman, GeoffCapp, Evrik, Georgewilliamherbert, Closedmouth, Arthur Rubin, SmackBot, F,
C.Fred, Mikecraig, Antrophica, Carl.bunderson, GoneAwayNowAndRetired, Bluebot, MalafayaBot, Colonies Chris, Alden Bates, Zhinz,
Ww2censor, Xyzzyplugh, COMPFUNK2, Decltype, BiggKwell, Bogsat, Dcmcinnes, Tfl, Yayacaca, Stewie814, Srikeit, Beetstra, Geolo-
gyguy, Happy-melon, Shannernanner, Owen214, Geo8rge, Abecedarian, Bsharkey, JohnCD, LittleT889, Sopoforic, Abeg92, Animarxivist,
Otto4711, UberMan5000, Dagrak, Thijs!bot, PyroMithrandir, Candyo32, RickinBaltimore, Drenda, Farrtj, AgentPeppermint, Heroeswith-
metaphors, MurphiaMan, AntiVandalBot, Seaphoto, SummerPhD, Willscrlt, Opertinicy, Storkk, Kendothpro, Dricex, Thirstykilla, Missi-
mack, Profoundhound, Severo, Yosh3000, Randomglitter, Magioladitis, JamesBWatson, Verkhovensky, Decembermouse, CTF83!, Skew-
t, Americanhero, Enquire, Get Shorty, ZaInT, Oren0, Kornfan71, Fethers, Kateshortforbob, Lilac Soul, Ikevinax, Caartic, Whitebox,
Michaelteige, Johncarver, AntiSpamBot, Girlfawkes, Kraftlos, Detective Crockett, Absinthe88, Brando130, Spike2021, TXiKiBoT, Os-
hwah, Otto42, H. Carver, Dendodge, Bearian, Jswright419, Cocktailsguide, Samuronin, Gmckibben66, AlleborgoBot, Mystic921, Mocu,
Pwojdacz, BloodDoll, UnderstandingApples, Qst, The ultimator, GetsuTora, Doctorfluffy, Paul Harald Kaspar, Tormentress, Dabigw,
ClueBot, Icarusgeek, Mild Bill Hiccup, Djahlquist, Auntof6, Excirial, HaroldKarey, Nnewton, Stickee, Addbot, Downtheroadelectric,
Twaz, Stewartlees, Binary TSO, Ronhjones, LaaknorBot, Ccacsmss, Xcicilyx, Tide rolls, Luckas-bot, Yobot, Liveart515, გიგა, Rik-
turscale, 1029man, AnomieBOT, Piano non troppo, Catc1h22, Materialscientist, Kraemski, Drinkman, Xqbot, Nowyouseeme, Purple-
backpack89, Imisscallie, Nbagigafreak, Shadowjams, FrescoBot, Surv1v4l1st, TheJazzDalek, Jhrivera89, Pinethicket, Fat&Happy, Red-
Bot, Lotje, David Hedlund, Wej88, DASHBot, Mukogodo, GoingBatty, Rusty sailor, Dottie Jones, ZéroBot, Ifightwhatyoufear, Ronestar-
164 CHAPTER 47. HURRICANE (COCKTAIL)

ish, Monterey Bay, Wayne Slam, Billzeeabob, Saebvn, ClueBot NG, Mechanical digger, Raremetalmining, Meltdown627, Widr, Helpful
Pixie Bot, Art and Muscle, Theoldsparkle, Northamerica1000, Absconded Northerner, JWTKINS, Anbu121, RichardMills65, AnonNep,
Mopyfl, Silenceatl, Pezzza, Darrelkelly1946, Gavinmannion1, Camilo lopez99, YiFeiBot, FlipFlops36, Drinkreader, Davebh12, SillyBun-
nies, Bvansanten08, Leighanne92, Fabgogu, SummerPhDv2.0, Drewbarn, Ritamendes01, Tripoliwarrior and Anonymous: 382
• Tequila Sunrise (cocktail) Source: https://en.wikipedia.org/wiki/Tequila_Sunrise_(cocktail)?oldid=701800153 Contributors: Michael
Glass, Kusunose, Cun, Rich Farmbrough, Bender235, Flapdragon, JoeSmack, Zeality, ArkansasTraveler, RussBlau, SteinbDJ, Jivecat,
FlaBot, Harmil, Thesm, Suso de la Vega~enwiki, YurikBot, RussBot, NawlinWiki, Dforest, RabidDeity, Drivec, Zwobot, GraemeL,
SmackBot, RobotJcb, Savanto, Thumperward, OrangeDog, Xyzzyplugh, Michelle eris, Philvarner, BiggKwell, WhosAsking, JHunterJ,
Marshall Stax, Cryo75, Happy-melon, BrOnXbOmBr21, JForget, Cydebot, Otto4711, Bapopik, Chackog, MurphiaMan, Willscrlt, Al-
bany NY, Magioladitis, Jshepp, Swpb, Fiasco229, WLU, TheEgyptian, Mathglot, Jimmytharpe, VolkovBot, Newell Post, Qaka, ClueBot,
Icarusgeek, Truco, Andy80586, Ilva, Addbot, LatitudeBot, MrOllie, LaaknorBot, Lightbot, Swarm, Luckas-bot, Ptbotgourou, Mcrizzle,
Mintrick, PeterT2, ArthurBot, Obersachsebot, Xqbot, DasRakel, Tobias1983, Erik9bot, Surv1v4l1st, BenzolBot, SpaceFlight89, Metonni,
Ofir michael, Cnwilliams, TobeBot, Trappist the monk, EmausBot, DILLIGAF 71, Northamerica1000, Dissident93, Chronoglider, Roallin,
Royalcourtier, Zitaneco and Anonymous: 91
• Bloody Mary (cocktail) Source: https://en.wikipedia.org/wiki/Bloody_Mary_(cocktail)?oldid=704164126 Contributors: XJaM, William
Avery, Ewen, Kevinbasil, Nina, Ihcoyc, Александър, Arteitle, Ilja Lorek, Nv8200pa, Paul-L~enwiki, Spikey, Michael Glass, Carlos-
suarez46, PBS, LX, JackofOz, Alan Liefting, Fleminra, Varlaam, Wmahan, Chowbok, Andycjp, Mike R, Arsene, Cab88, Frankieroberto,
Alperen, Discospinster, Amoffit, Grillo7, 1pezguy, Arthur Holland, NeilTarrant, TerraFrost, JoeSmack, Jindrich, Panth0r, Leftmostcat,
Bobo192, Longhair, Smalljim, JeR, ToastieIL, Polylerus, Ranveig, LtNOWIS, ABCD, Hoobuba, DreamGuy, Snowolf, Velella, Yuckfoo,
Evil Monkey, RJFJR, Bonzo, Ringbang, Danreitz, OwenX, Mindmatrix, Mark K. Jensen, Queerudite, WadeSimMiser, Psiphim6, Pixel-
too, Widgetkid, Liface, Bunchofgrapes, Ted Wilkes, Earck, Rjwilmsi, Seidenstud, DeadlyAssassin, Barklund, MLRoach, Fred Bradstadt,
FlaBot, SchuminWeb, Nowhither, Brettathus, Kolbasz, ViriiK, Simishag, Metropolitan90, Jared Preston, Cshay, Mrnatural, YurikBot,
Grifter84, RussBot, FrenchIsAwesome, Manop, Friedfish, Cryptic, NawlinWiki, JD79, DavidConrad, Zaphy, Korny O'Near, Nlu, Nikki-
maria, Closedmouth, Josh3580, ProdigySportsman, Sean Whitton, BorgQueen, Eaefremov, Jakewaage, Lunarsurface, CIreland, Boris-
baran, SmackBot, Mangoe, DCGeist, C.Fred, Vald, Grey Shadow, Ohnoitsjamie, Andy M. Wang, Valley2city, Chris the speller, Tim-
neu22, Mark7-2, Scwlong, PigottDM, Dharmabum420, Jmlk17, Swimdb, Philvarner, Dreadstar, Martijn Hoekstra, Wizardman, WhosAsk-
ing, AndyBQ, Zeamays, The undertow, SashatoBot, ArglebargleIV, Mathiasrex, Hotspur23, Gobonobo, Michael Bednarek, Rawmustard,
Slakr, Hvn0413, George The Dragon, SQGibbon, TenohHaruka, Toresica, Novangelis, DabMachine, Etmilkman, Nehrams2020, An-
thonycaporale, Happy-melon, Phoenixrod, Owen214, Thinkingbartender, Sandvei, Somebodyorother, Qwfwq, Paulfriedman7, Cydebot,
Deltaquadboi, Thijs!bot, Skb8721, Epbr123, Nutmilk, Ravenclaw~enwiki, John254, JustAGal, Mmortal03, Toswald, Hmrox, AntiVan-
dalBot, Willscrlt, Bladestorm, Jj137, Spencer, BlueSquadronRaven, Kendothpro, Kateaclysmic, Deepstblu, Jjacobsmeyer, PhilKnight,
Rothorpe, Charlene.fic, MONDARIZ, Smooth0707, AMK1211, Froid, Jessicapierce, Ahecht, Robin S, AliaGemma, STBot, Vanes-
saezekowitz, Delmet, Citracyde, TyrS, Alex Destructive, JayJasper, Jasmine2, Vltavit, Black Kite, Thoroughbred Phoenix, VolkovBot,
Grammarmonger, Davidwr, Philip Trueman, Kostaki mou, Thinking bartender George, GlobeGores, Everything counts, Persiana, Pluto-
nium27, Wolfrock, AlleborgoBot, Quantpole, MrChupon, Hotbikerguy, Techtonic, Moonriddengirl, Flyer22 Reborn, Terper, Goode006,
Blaireaux, Lyltry, Sjl0523, Hamiltondaniel, Geniuswaitress, Denisarona, Editor90210, ClueBot, The Thing That Should Not Be, Icarus-
geek, Boing! said Zebedee, Niceguyedc, HawmQuinzy, Spark240, Svenliden, Jusdafax, Iner22, Mikaey, Thingg, Lelipad, SESteve, Addbot,
Ripper27, Metagraph, KorinoChikara, Misterx2000, Leszek Jańczuk, MrOllie, Ryan Goldschlager, SpBot, Richardnouveau, Jpbimmer,
Nolelover, Tide rolls, Lightbot, Swarm, Rulerk, Luckas-bot, ‫روزبه‬, Yobot, Legobot II, SwisterTwister, AnomieBOT, Wikieditoroftoday,
Jim1138, AlanLindquist, Ashleyjbear, Jeff Muscato, Maxis ftw, Kayla1235555, Xqbot, Richard Cypher, Anna Frodesiak, Angry Dad, Nip-
pashish, GrouchoBot, Armbrust, ProtectionTaggingBot, Annalise, RibotBOT, Bellerophon, Doulos Christos, SchnitzelMannGreek, Katie,
a princess, FrescoBot, Fetchmaster, Waidawut, Pinethicket, Sammy&sarah, Calmer Waters, BloodyMaryD, Polly Cat Brown, TobeBot,
Trappist the monk, Gaporter1, Canuckian89, RjwilmsiBot, Beyond My Ken, EmausBot, John of Reading, T3dkjn89q00vl02Cxp1kqs3x7,
Michael.m.harrington, Tommy2010, Susanblow, ZéroBot, Trilbeee, Macjuliet, Rexprimoris, Ischium, Monterey Bay, Erianna, People
bios, TurtleMelody, Maedar, El Whizzo, Sven Manguard, DASHBotAV, ClueBot NG, DeanMcBean, MelbourneStar, Chester Markel, Su-
cialove, Cntras, O.Koslowski, Teñsor Jambou, DuhMeatTree, Oliver L. Shaw, Helpful Pixie Bot, Vathgar, BG19bot, Northamerica1000,
JohnChrysostom, Frze, Thejanker, Mark Arsten, AnieHall, Glacialfox, Leefkrust22, Thinkpower, BattyBot, Riley Huntley, Quill and Pen,
ChrisGualtieri, Jerrylahm, Chissypop, HullIntegrity, Billydot, Dolphincradle, Benny Mary, Zanski, Vieque, Drinkreader, Ayodhya Per-
era, Wesalius, Themastermixologist, Neusertanya, Hoopersnacky, Frankrrossi, Mediavalia, Good1228gmail, Sejalrajput25, Craggsy21,
SummerPhDv2.0, Raimonsocial, Ritamendes01 and Anonymous: 464
• Fizz (cocktail) Source: https://en.wikipedia.org/wiki/Fizz_(cocktail)?oldid=697978367 Contributors: Infrogmation, Andrewa, Michael
Glass, Bearcat, DocWatson42, Pat Berry, Acsenray, Rich Farmbrough, Deicas, BD2412, Rjwilmsi, Vegaswikian, Supersteve1440,
SchuminWeb, Anomalocaris, Irishguy, Malcolma, Bobak, Kkmurray, Ageekgal, SmackBot, McGeddon, Hmains, Baa, Philvarner,
WhosAsking, Primecoordinator, BrownHairedGirl, Joffeloff, Happy-melon, Charvex, Counterfit, Otto4711, Thijs!bot, Rees11, Guy Ma-
con, Willscrlt, Albany NY, Magioladitis, Swpb, JohnnieYoung, Century0, Naniwako, Inwind, Black Kite, Mudwater, Kumorifox, SieBot,
Komusou, Anchor Link Bot, Fabrymondo, Stillboy, Philipgreene, Alexbot, Ennber of Light, Addbot, MrOllie, Ralf Roletschek, Yobot,
Jim1138, FrescoBot, RedBot, Beyond My Ken, Balph Eubank, MrsCellophane, WikitanvirBot, ScottyBerg, JMGardner, TurtleMelody,
ClueBot NG, Primergrey, Halftrap, SavageHenry77, Hmainsbot1, Mongo964ls, Sisterreysaidvu2, Drinkreader, Blackoxfordone and
Anonymous: 98
• Negroni Source: https://en.wikipedia.org/wiki/Negroni?oldid=698870928 Contributors: AntonioMartin, Scarequotes, Michael Glass,
Fuelbottle, Varlaam, DO'Neil, DragonflySixtyseven, Atemperman, Marine 69-71, Femto, Swift, SteinbDJ, Hq3473, BD2412, Seiden-
stud, TheRingess, FlaBot, SchuminWeb, ViriiK, Darklupine, Bgwhite, Scott5834, Azucar~enwiki, RadioFan, JD79, Badagnani, Sted,
Rlove, Hanegroni, Samoano~enwiki, SmackBot, AndreasJS, Rrburke, Xyzzyplugh, Huon, WhosAsking, Schnazola, JHunterJ, BillFlis,
SQGibbon, Cbuckley, Amitch, Boreas74, Anthonycaporale, Happy-melon, CmdrObot, Sanspeur, Themightyquill, DumbBOT, Quasilogic,
Thijs!bot, Guy Macon, Willscrlt, Kendothpro, Albany NY, Magioladitis, Xb2u7Zjzc32, Steven Walling, Froid, OnTheGas, Catgut, Sesesq,
Sans1, Tosh.brice, Jerem43, Seventhsaint, Mikelj, Smite-Meister, Victutiven, Idioma-bot, Graceld99, VolkovBot, Davidwr, TXiKiBoT,
Dwight666, Don4of4, Cnilep, AlleborgoBot, Paloni, West of the moon, Flyer22 Reborn, BobShair, Svick, Denisarona, ClueBot, Parler-
VousWiki, Ezaron, Alexbot, 842U, Trumanator, Jonathiggins, Darren23, MatthewVanitas, Addbot, Grayfell, Marconegroni, Damiens.rf,
MrOllie, Tassedethe, Lightbot, Luckas-bot, Yobot, Ptbotgourou, Cdelwiche, Scott229, AnomieBOT, Bdgjr, ArthurBot, Mr.choppers, Knil-
mai, FrescoBot, HamburgerRadio, Hectorgaspar, Bmclaughlin9, RedBot, Toretoro, Theburn77, Cnwilliams, Chromatikoma, Millmoss,
Xpicassox, Rkehlor, Elvis1977, Hobbes Goodyear, Shamiejerlock, Beyond My Ken, Francophile124, Idiot10, Efficacious, Bleakgadfly,
Mixologist47, SporkBot, Tolly4bolly, TurtleMelody, ClueBot NG, Danielhonigman, Helpful Pixie Bot, KLBot2, Dadaclonefly, Kendall-K1,
47.4. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 165

CitationCleanerBot, Glacialfox, 008bartender, SavageHenry77, Lone boatman, Pezzza, Monkbot, AdventurousMe, Themastermixologist,
Readthevalkyrian, Jpdean82, Coshida and Anonymous: 103
• Old Fashioned Source: https://en.wikipedia.org/wiki/Old_Fashioned?oldid=706944863 Contributors: The Epopt, Andre Engels, William
Avery, Bdesham, Dominus, Flamurai, Lupinoid, Dcoetzee, Dogface, Phoebe, Michael Glass, ZimZalaBim, Psychonaut, Hcatlin, Fuelbottle,
Robartin, Dinomite, Ds13, Everyking, Stevietheman, Yath, Neutrality, AliveFreeHappy, Rich Farmbrough, Czrisher, Boredzo, Toon81,
BanyanTree, Voxadam, Woohookitty, Technochocolate, Kbdank71, Edison, Ketiltrout, Vegaswikian, FlaBot, SchuminWeb, Srleffler,
Jimp, RussBot, GeeJo, Jyeager38, Badagnani, Daniel Simanek, Irishguy, Retired username, Samir, GeoffCapp, Mike Dillon, Nikkimaria,
Johnadowell, SmackBot, McGeddon, Kintetsubuffalo, CSWarren, Mark7-2, Nbarth, Scwlong, Mhym, Huon, Cybercobra, Philvarner, Mar-
tijn Hoekstra, Soobrickay, JephSullivan, WhosAsking, Esrever, Stewie814, Aplomado, AnonEMouse, AardvarkOfHate, Morten, SQGib-
bon, Brek, PuerExMachina, Mrchansonchins, Themightyquill, Cydebot, DumbBOT, Richhoncho, Rees11, WinBot, ReverendG, Willscrlt,
MER-C, MegX, Magioladitis, Fitnr, JamesBWatson, Steven Walling, OnTheGas, Jaredhorman, Whitebox, Ontarioboy, Thinking bar-
tender George, Tobiasverhulst, Biochemnick, Saturn star, Rob.bastholm, Flyer22 Reborn, Mbw314, ClueBot, Icarusgeek, Anantseth,
Lmaconi, TheRedPenOfDoom, CowboySpartan, The Big Down, Dthomsen8, Kajabla, Addbot, Ainali, Tassedethe, Tide rolls, Lightbot,
Killy mcgee, Yobot, AnomieBOT, Ulric1313, Jeff Muscato, Materialscientist, Komodo503, Xqbot, Bleff, Chevytexas, Max481WwRG,
Erik9, Nantucketnoon, FrescoBot, Surv1v4l1st, Blackguard SF, Chevymontecarlo, Dutchmonkey9000, Iamnotaneditor, Callanecc, Be-
yond My Ken, T3dkjn89q00vl02Cxp1kqs3x7, GoingBatty, Erpert, Robert Simonson, AManWithNoPlan, Crotach, Simcor06, M3eeks,
ClueBot NG, Juhasan, BarrelProof, Joefromrandb, Mangomix, BG19bot, Neptune’s Trident, Northamerica1000, Citizen dj, Rnteebs, Dive
Shallow, YFdyh-bot, 786b6364, Pheazoid, Vcessayist, Acire93, Rakkalrast, Kwestmo, Ksc03, FireflySixtySeven, Stamptrader, Akraised,
CKnight94, Baconaetor, Seen a Mike, Holbrook86, Tommeuret, Shariq.mobin, Elmanzano and Anonymous: 176
• Non-alcoholic beverage Source: https://en.wikipedia.org/wiki/Non-alcoholic_beverage?oldid=701353924 Contributors: Dreamyshade,
Shantavira, Bkalafut, Postdlf, Omegium, Andycjp, Daniel11, Leandros, Bender235, Grutness, Vadim Makarov, LoopZilla, Uncle G, Josh
Parris, ZanderSchubert, Bgwhite, Mrnatural, Janke, Dbfirs, Brz7, SmackBot, Historian932, DHN-bot~enwiki, Scwlong, TenPoundHam-
mer, Twigge, SilkTork, Park3r, Mr Stephen, Iridescent, Colonel Warden, Mustang6172, Neelix, Ken Gallager, Fordmadoxfraud, Gogo
Dodo, Thijs!bot, Willscrlt, Kaini, Gxdruid, TheCormac, Estil, R'n'B, BeckyBeck, Adavidb, Cocoaguy, Cpiral, G-41614, Vynbos, Philip
Trueman, Tavix, Xresonance, Q Chris, January2007, Softlavender, Toddst1, Wahrmund, MenoBot, The Thing That Should Not Be,
Pakaraki, Tomas e, Mild Bill Hiccup, Niceguyedc, Boneyard90, Double Happiness, Ost316, Addbot, Middayexpress, Yobot, TaBOT-
zerem, AnomieBOT, Johnplegrand08, Ville Siliämaa, Piano non troppo, Materialscientist, Penn Station, Gettinreal, Pinethicket, Drma-
cumba, Serols, J.KneeBraynee, X249J, Doc Quintana, David Hedlund, Hollowbarista, Bilari, Deadlyops, Erianna, ClueBot NG, MerlIw-
Bot, BG19bot, Northamerica1000, Alf.laylah.wa.laylah, Riya rai, Howicus, Bahooka, YiFeiBot, XKZX, FigNZ, ElliotFacter, Dickjameson,
Abhishekbamotra, AliceTamia, Tuva SSR, Alisdairgurling and Anonymous: 74
• Wine cocktail Source: https://en.wikipedia.org/wiki/Wine_cocktail?oldid=694593370 Contributors: Kappa, BD2412, TheRingess,
Anomalocaris, Mike Dillon, Bethling, Shalom Yechiel, Philvarner, Anthonycaporale, J Milburn, Themightyquill, Cydebot, Otto4711,
Willscrlt, Barek, R'n'B, Dlegros, Ohms law, Funandtrvl, Fijagdh, Komusou, Doctorfluffy, Oculi, Jumbotron6000, John Nevard, Addbot,
Jafeluv, Misterx2000, Komodo503, Purplebackpack89, Phil smith sk6, Ofir michael, Bullitt55, David Hedlund, EmausBot, Kenneth Chuah,
Northamerica1000 and Anonymous: 11
• Beer cocktail Source: https://en.wikipedia.org/wiki/Beer_cocktail?oldid=707284522 Contributors: Slrubenstein, Bkonrad, J3ff, Lee13se,
Mkilly, D6, Ahkond, LindsayH, NotAbel, Kappa, Rapscallion, Voxadam, BD2412, SchuminWeb, RussBot, CambridgeBayWeather,
Anomalocaris, NawlinWiki, Spankees, Mieciu K, E tac, SmackBot, PeterSymonds, Stevage, Nbarth, Philvarner, Copysan, SilkTork,
Hotspur23, RunningFool, Racooon, Woodshed, Juxtapose519, JForget, Flying Saucer, Themightyquill, Otto4711, Thijs!bot, JustAGal,
Widefox, Willscrlt, Robina Fox, Albany NY, Donkdonk, Bencherlite, VoABot II, Dragonbeast, Gang14, Gottg135, Jerem43, ArcAngel,
MatteoLC, SteveLamacq43, Merrick101, Donmike10, Una Smith, Djjones101, Rmillions, Brianga, HiDrNick, NHRHS2010, Patches
McEvans, Desultoryhillary, Hmwith, Miremare, McGrupp10799, Phreekie, AllHailZeppelin, Gorkymalorki, Wahrmund, ClueBot, Beer-
barfly, Icarusgeek, Delicious carbuncle, Halezabs, Addbot, Llakais, Nancyboy92, Kdokos, Frehley, Opido111, Measure Up, QueenCake,
Jijole, The Urban Peasant, Backslash Forwardslash, 2lapper, AnomieBOT, ThaddeusB, Rjanag, Transity, RibotBOT, FrescoBot, Lothar von
Richthofen, Aqueously, Cnwilliams, Michael.beattie, Lucas Thoms, Jenjen2912, Thebreed123, J1812, EdoBot, ClueBot NG, Northamer-
ica1000, Mark Arsten, The Almightey Drill, SuddenlyBananas, Scorpiamossmoon, Qubed55, M0n00n3r, JumpiMaus and Anonymous:
164
• List of glassware Source: https://en.wikipedia.org/wiki/List_of_glassware?oldid=708187352 Contributors: Michael Hardy, Elf, Christo-
pherlin, Beland, Soman, Neutrality, D6, Cje~enwiki, Kjkolb, RoySmith, Fawcett5, Hu, ClockworkSoul, Drbreznjev, Feezo, Woohookitty,
Ruud Koot, BD2412, Koavf, Srleffler, Cornellrockey, Red Slash, SmackBot, C.Fred, Gilliam, DMacks, RNLion, Stewie814, SilkTork, Be-
bofpenge, Thetrick, JohnCD, ShelfSkewed, Gogo Dodo, Alaibot, Missvain, Scaper8, Widefox, Bongwarrior, Doug Coldwell, Mukrkrgsj,
Jerem43, PhoenixBlitzkrieg, Afluegel, Jaimeastorga2000, Funandtrvl, StellaMT, Cjc13, Dawn Bard, Shadygrove2007, Luvme4eva, Dr-
mies, Auntof6, 7&6=thirteen, Cosmos0001, Jon17362, Matvei3, Officially Mr X, AlexandrDmitri, Greyhood, Gobbleswoggler, Any-
podetos, Tericl2, Jim1138, Materialscientist, Rezowan, Erik9bot, FrescoBot, , Ofir michael, No One of Consequence, L2blackbelt,
Look2See1, Erianna, Peshawa company, Scientific29, Mihailo79, ClueBot NG, BarrelProof, JohnsonL623, Widr, MerlIwBot, Oddbodz,
Helpful Pixie Bot, Northamerica1000, Kydog, Metricopolus, Base, BattyBot, Pratyya Ghosh, ChrisGualtieri, BuzyBody, Kanghuitari,
Jimmy Farnsworth, Corn cheese, Vladimir Alexiev, Tentinator, Eldakin569, Mauro botti, Correctrix, Sricci01, Bugeater3, JaconaFrere,
Monkbot, DavidBrooks-AWB, Piyalahoti, PetarM and Anonymous: 41
• Cocktail garnish Source: https://en.wikipedia.org/wiki/Cocktail_garnish?oldid=706851939 Contributors: YUL89YYZ, ArkansasTrav-
eler, Arthena, Deror avi, BD2412, Gwernol, ONEder Boy, Ollieollieollie, Otto4711, Myscrnnm, Willscrlt, Repku, Rkaufman13, Tamorlan,
ImageRemovalBot, Gtstricky, Addbot, AnomieBOT, Galoubet, Xqbot, Cannolis, Erianna, Northamerica1000, Riversid, Imawikipediauser
and Anonymous: 8
• Mixed drink Source: https://en.wikipedia.org/wiki/Mixed_drink?oldid=694670604 Contributors: Bdesham, Mkweise, Selket, Kjetil
r, Oknazevad, Vegaswikian, Cryptic, Lambiam, Beetstra, WeggeBot, Alaibot, RobotG, Willscrlt, Killa Koz, Tgeairn, Mrclean9865,
Magichands, Saturn star, Cnilep, Doctorfluffy, Wahrmund, Rash, Addbot, CarsracBot, GB fan, Mononomic, Erik9bot, Chaqke, I dream
of horses, David Hedlund, T3dkjn89q00vl02Cxp1kqs3x7, Infobiac, Donner60, ClueBot NG, Northamerica1000, Tommy Pinball, Martin-
CoatesIV, Mrjimbentley, Robotfromthepast and Anonymous: 17
• Bartender Source: https://en.wikipedia.org/wiki/Bartender?oldid=698713216 Contributors: SimonP, Flamurai, CatherineMunro, Bog-
dangiusca, Moriori, Netoholic, Everyking, Scottbeck, Curps, ElfMage, Toytoy, Dvavasour, Aknorals, Dr.frog, O'Dea, Rich Farmbrough,
Bender235, ESkog, Joshlmay, Grutness, Alansohn, Mikeo, Japanese Searobin, Hq3473, Woohookitty, Camw, Spikex, Uncle G, Gra-
ham87, Haikupoet, Josh Parris, Goniners, FlaBot, Simishag, Srleffler, Sbrools, YurikBot, Rtkat3, SpuriousQ, Stephenb, Tenebrae, MosheA,
166 CHAPTER 47. HURRICANE (COCKTAIL)

ONEder Boy, BOT-Superzerocool, Flooey, KeithMatthew, Zzuuzz, Alatro, David Justin, Finell, SmackBot, Skeezix1000, Veesicle, Gilliam,
Amatulic, Timneu22, TheKMan, Xyzzyplugh, JesseRafe, Dream out loud, Shadow1, Derek R Bullamore, Astroview120mm, ADman,
DMacks, Mu2, Ohconfucius, Discordance, Acidburn24m, 16@r, Beetstra, Agent 86, OnBeyondZebrax, Brandizzi, Cryo75, Shoeofdeath,
WineLover, Cls14, SweetNeo85, Courcelles, JForget, Mattsinclair, Mhaithaca, Nunquam Dormio, Delaraha, Neelix, Karenjc, Gogo Dodo,
KnightMove, Hometack, Optimist on the run, Thijs!bot, Rees11, Willscrlt, JAnDbot, Belg4mit, Freshacconci, VoABot II, SwiftBot,
Times10, JaGa, CliffC, Dudley Miles, J.delanoy, Trusilver, Whitebox, Leonbloom, AntiSpamBot, NewEnglandYankee, BarAuthority,
Parable1991, Funandtrvl, LAZY 1L, Vipjun~enwiki, VolkovBot, Tomer T, Hehkuviini, Asarlaí, Denisbaldwin, Don4of4, Patconlon-
man, AlleborgoBot, Ppat083, SieBot, Jimthing, Oxymoron83, Hello71, Manway, ClueBot, Rodhullandemu, Icarusgeek, Drmies, Enpe,
XLinkBot, Noctibus, HexaChord, Addbot, Jeanne boleyn, Jakematt5, Vizu, Luckas-bot, Yobot, Jennyfurrr03, AnomieBOT, 1exec1, Ma-
terialscientist, OllieFury, ArthurBot, Obersachsebot, Jordiferrer, Jeffrey Mall, Omnipaedista, Bellerophon, Tom778, Schekinov Alexey
Victorovich, SchnitzelMannGreek, Surv1v4l1st, BenzolBot, Tinton5, RedBot, Angelinaxyz, Trappist the monk, Pimpfreck815, Sylvios-
tone, David Hedlund, Abcvn123, Doctor Candor, Jameswedmore, Turnpike Turk, Midhart90, DASHBot, Orphan Wiki, WikitanvirBot,
Prisonconsultant, ZéroBot, Dherpin, Unreal7, Rcsprinter123, L Kensington, Donutcity, 28bot, Petrb, ClueBot NG, Charlesde, Abaziarocco,
Helpful Pixie Bot, Ericgoalie48, Northamerica1000, JohnChrysostom, Kendall-K1, Sharmaji38, Cultpsy, Crovax619, Bryannanderson,
Khazar2, Bartendermag, Simpsontweeter, Boozegenie, Bernardotrejos, Epicgenius, Barkeep77, No1inparticularhere, Dalek6226, Uknper-
son1, KaiserMagus, Dalichwer, Shreyanshjain03, KatMStone, ♥Golf, Johnsoniensis, KH-1, Veggiesandwich9, KasparBot, TimedLaw3346
and Anonymous: 210
• Hurricane (cocktail) Source: https://en.wikipedia.org/wiki/Hurricane_(cocktail)?oldid=705626715 Contributors: Edward, DocWat-
son42, Macrakis, Nard the Bard, JoeSmack, Polarscribe, TheRingess, Drumguy8800, D Monack, SmackBot, Amcbride, Emurphy42,
Primogen, Bdushaw, Paradoxsociety, Fuzzy510, Happy-melon, PhillyPartTwo, MattButts, Kirk Hilliard, Floridasand, Rees11, Just Chill-
ing, Willscrlt, L0b0t, Magioladitis, CTF83!, MartinBot, Emeraude, Donmike10, Icarusgeek, Boing! said Zebedee, Piledhigheranddeeper,
Sushilover2000, Kbdankbot, HeureusementIci, Fluffernutter, Lightbot, Scomorokh~enwiki, ThaddeusB, Catc1h22, White rotten rabbit,
Surv1v4l1st, Tikiphile, NOLAskip, Jashubert, Northamerica1000, TinyTedDanson, Themastermixologist, Jmc76 and Anonymous: 30

47.4.2 Images
• File:0.00_ABV_beers.jpg Source: https://upload.wikimedia.org/wikipedia/commons/3/39/0.00_ABV_beers.jpg License: Attribution
Contributors: http://www.japantoday.com/images/size/x/2013/05/nonal.jpg Original artist: GPlusMedia Co., Ltd.
• File:10_yr_Tawny_port.jpg Source: https://upload.wikimedia.org/wikipedia/commons/0/08/10_yr_Tawny_port.jpg License: CC BY-
SA 3.0 Contributors: Own work Original artist: Agne27
• File:16th_century_brewer_80px.png Source: https://upload.wikimedia.org/wikipedia/commons/6/6c/16th_century_brewer_80px.png
License: Public domain Contributors:
• The_Brewer_designed_and_engraved_in_the_Sixteenth._Century_by_J_Amman.png Original artist:
The_Brewer_designed_and_engraved_in_the_Sixteenth._Century_by_J_Amman.png: J. Amman
• File:1897_Saloon_Blackhawk.jpg Source: https://upload.wikimedia.org/wikipedia/commons/7/71/1897_Saloon_Blackhawk.jpg Li-
cense: Public domain Contributors: ? Original artist: ?
• File:21-alimenti,_olio,Taccuino_Sanitatis,_Casanatense_4182..jpg Source: https://upload.wikimedia.org/wikipedia/commons/e/e3/
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168 CHAPTER 47. HURRICANE (COCKTAIL)

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170 CHAPTER 47. HURRICANE (COCKTAIL)

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174 CHAPTER 47. HURRICANE (COCKTAIL)

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cense: Fair use Contributors:
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• File:The_Pirates_carrying_rum_on_shore_to_purchase_slaves.jpg Source: https://upload.wikimedia.org/wikipedia/commons/5/
5f/The_Pirates_carrying_rum_on_shore_to_purchase_slaves.jpg License: Public domain Contributors: http://www.gutenberg.org/etext/
12216. Original artist: Unknown<a href='//www.wikidata.org/wiki/Q4233718' title='wikidata:Q4233718'><img alt='wikidata:Q4233718'
src='https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/20px-Wikidata-logo.svg.png' width='20'
height='11' srcset='https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/30px-Wikidata-logo.svg.png 1.5x,
https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/40px-Wikidata-logo.svg.png 2x' data-file-width='1050'
data-file-height='590' /></a>
• File:The_perfect_martini.jpg Source: https://upload.wikimedia.org/wikipedia/commons/b/b1/The_perfect_martini.jpg License: CC
BY-SA 2.0 Contributors: http://www.flickr.com/photos/flickerbulb/95054208/ Original artist: Chris Corwin (berbercarpet)
• File:Touillettes.JPG Source: https://upload.wikimedia.org/wikipedia/commons/a/a6/Touillettes.JPG License: CC-BY-SA-3.0 Contribu-
tors: Self-photographed Original artist: Nono64 08:52, 2 January 2007 (UTC)
• File:Tree_template.svg Source: https://upload.wikimedia.org/wikipedia/commons/9/98/Tree_template.svg License: CC BY-SA 3.0 Con-
tributors:
• File:Tango icon nature.svg
• File:Blank_template.svg
Original artist:

• DarKobra
• Urutseg
• Ain92

• File:ValdiviaJerez65.jpg Source: https://upload.wikimedia.org/wikipedia/commons/0/06/ValdiviaJerez65.jpg License: CC-BY-SA-3.0

Contributors: Own work Original artist: El Pantera
• File:Virgin_Mojito.JPG Source: https://upload.wikimedia.org/wikipedia/commons/9/94/Virgin_Mojito.JPG License: CC BY-SA 4.0
Contributors: Own work Original artist: JPS68
• File:Wheat_beer_glass_silhouette.svg Source: https://upload.wikimedia.org/wikipedia/commons/2/2a/Wheat_beer_glass_silhouette.
svg License: CC-BY-SA-3.0 Contributors: No machine-readable source provided. Own work assumed (based on copyright claims). Original
artist: No machine-readable author provided. BenFrantzDale~commonswiki assumed (based on copyright claims).
• File:WhiskyMaking_Kilned_BarleyMalt.jpg Source: https://upload.wikimedia.org/wikipedia/commons/c/cb/WhiskyMaking_
Kilned_BarleyMalt.jpg License: CC-BY-SA-3.0 Contributors: Originally from zh.wikipedia; description page is (was) here Original artist:
User SElephant on zh.wikipedia
• File:Whisky_glass.jpg Source: https://upload.wikimedia.org/wikipedia/commons/0/06/Whisky_glass.jpg License: CC BY-SA 4.0 Con-
tributors: Own work Original artist: Petar Milošević
• File:Wikibooks-logo-en-noslogan.svg Source: https://upload.wikimedia.org/wikipedia/commons/d/df/Wikibooks-logo-en-noslogan.
svg License: CC BY-SA 3.0 Contributors: Own work Original artist: User:Bastique, User:Ramac et al.
• File:Wikibooks-logo.svg Source: https://upload.wikimedia.org/wikipedia/commons/f/fa/Wikibooks-logo.svg License: CC BY-SA 3.0
Contributors: Own work Original artist: User:Bastique, User:Ramac et al.
• File:Wikidata-logo.svg Source: https://upload.wikimedia.org/wikipedia/commons/f/ff/Wikidata-logo.svg License: Public domain Con-
tributors: Own work Original artist: User:Planemad
• File:Wikinews-logo.svg Source: https://upload.wikimedia.org/wikipedia/commons/2/24/Wikinews-logo.svg License: CC BY-SA 3.0
Contributors: This is a cropped version of Image:Wikinews-logo-en.png. Original artist: Vectorized by Simon 01:05, 2 August 2006 (UTC)
Updated by Time3000 17 April 2007 to use official Wikinews colours and appear correctly on dark backgrounds. Originally uploaded by
Simon.
• File:Wikiquote-logo.svg Source: https://upload.wikimedia.org/wikipedia/commons/f/fa/Wikiquote-logo.svg License: Public domain
Contributors: ? Original artist: ?
• File:Wikisource-logo.svg Source: https://upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg License: CC BY-SA 3.0
Contributors: Rei-artur Original artist: Nicholas Moreau
• File:Wikispecies-logo.svg Source: https://upload.wikimedia.org/wikipedia/commons/d/df/Wikispecies-logo.svg License: CC BY-SA
3.0 Contributors: Image:Wikispecies-logo.jpg Original artist: (of code) cs:User:-xfi-
• File:Wikiversity-logo-Snorky.svg Source: https://upload.wikimedia.org/wikipedia/commons/1/1b/Wikiversity-logo-en.svg License:
CC BY-SA 3.0 Contributors: Own work Original artist: Snorky
• File:Wiktionary-logo-en.svg Source: https://upload.wikimedia.org/wikipedia/commons/f/f8/Wiktionary-logo-en.svg License: Public
domain Contributors: Vector version of Image:Wiktionary-logo-en.png. Original artist: Vectorized by Fvasconcellos (talk · contribs),
based on original logo tossed together by Brion Vibber
47.4. TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES 175

• File:Wineglass.svg Source: https://upload.wikimedia.org/wikipedia/commons/7/7e/Wineglass.svg License: Public domain Contributors:

Own work Original artist: Twisp
• File:Yardglass.svg Source: https://upload.wikimedia.org/wikipedia/commons/2/2a/Yardglass.svg License: Public domain Contributors:
Own work Original artist: Twisp
• File:Yemenite.jpg Source: https://upload.wikimedia.org/wikipedia/commons/9/91/Yemenite.jpg License: Public domain Contributors:
Own work Original artist: BlackDot
• File:Zephyranthes_candida_Osaka.jpg Source: https://upload.wikimedia.org/wikipedia/commons/d/d9/Zephyranthes_candida_
Osaka.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Kuribo
• File:Zosimos_distillation_equipment.jpg Source: https://upload.wikimedia.org/wikipedia/commons/e/ef/Zosimos_distillation_
equipment.jpg License: Public domain Contributors: Illustration from the 15th century Byzantine Greek manuscript, Parisinus graces,
as reproduced in, Collection des anciens alchimistes grecs (3 vol., Paris, 1887–1888, p.161) Original artist: Unknown Byzantine Greek
illustrator, reproduced by Marcelin Berthelot in his 1887 text, Collection des anciens alchimistes grecs
• File:Стакан.jpg Source: https://upload.wikimedia.org/wikipedia/commons/8/8a/%D0%A1%D1%82%D0%B0%D0%BA%D0%B0%
D0%BD.jpg License: CC BY-SA 1.0 Contributors: Own work Original artist: George Shuklin (<a href='//commons.wikimedia.org/wiki/
User_talk:George_Shuklin' title='User talk:George Shuklin'>talk</a>)

47.4.3 Content license

• Creative Commons Attribution-Share Alike 3.0