What is cocktail.? and why it is called cocktail?!
Answers:
The problem is that the word cocktail suddenly appears in print in 1806, with no trail of earlier forms that would enable us to determine its provenance!. It’s as though some alien had suddenly put it into men’s minds in that year!.
Betsy (or Betty) Flannigan, an innkeeper of Pennsylvania (or possibly Virginia), used **** tail feathers as swizzle sticks when serving drinks during the American Revolution!. Or the same lady served a soldier a mixed drink containing all the colours of a ****’s tail, to which he gave the name!. Or she roasted a rooster stolen from a supporter of the English and in triumph decorated the accompanying drinks with the ****’s feathers!.
A meal of bread fortified with mixed spirits, named ****-ale, that was given to fighting cocks before a contest, and which was later taken up by humans and renamed!. Or, from the practice of toasting the victor in a cockfight, the one that had most feathers left in its tail; feathers to the number remaining would be inserted into the drinks!. (****-ale was indeed an English drink at one time, made by a complex recipe that really did include a chicken, but that isn’t the source, either!.)
An old French recipe of mixed wines, called coquetel, was perhaps carried to America by General Lafayette in 1777!.
It comes from **** tailings, the dregs or tailings of casks of spirits, which would be drained out through their cocks (spigots), mixed together, and sold as a cheap drink!.
A ****-tailed horse in the same period was not a thoroughbred, so of mixed blood!. The name was transferred to the drink, which was also a mixture!.
From a West African word kaketal for a scorpion, which was transferred to the drink because of its sting!.
The drink cocked your tail like a crowing rooster!.
A Louisiana apothecary in New Orleans named Antoine Peychaud (who also invented Peychaud bitters) is said in the 1790s to have served drinks of brandy, sugar, and water, plus his crucial new ingredient of bitters!. He served them to his guests in a sort of double egg-cup, whose name in French was coquetier, in time corrupted to cocktail!. (The name Sazerac has also been given to this drink, though it is usually now made with rye whiskey)!.
If you hunt around online you can find lots of wild elaborations of many of these stories, plus many others!. There’s no evidence that supports any one of them in particular, though some are obviously more silly than others!.
Www@FoodAQ@Com
Betsy (or Betty) Flannigan, an innkeeper of Pennsylvania (or possibly Virginia), used **** tail feathers as swizzle sticks when serving drinks during the American Revolution!. Or the same lady served a soldier a mixed drink containing all the colours of a ****’s tail, to which he gave the name!. Or she roasted a rooster stolen from a supporter of the English and in triumph decorated the accompanying drinks with the ****’s feathers!.
A meal of bread fortified with mixed spirits, named ****-ale, that was given to fighting cocks before a contest, and which was later taken up by humans and renamed!. Or, from the practice of toasting the victor in a cockfight, the one that had most feathers left in its tail; feathers to the number remaining would be inserted into the drinks!. (****-ale was indeed an English drink at one time, made by a complex recipe that really did include a chicken, but that isn’t the source, either!.)
An old French recipe of mixed wines, called coquetel, was perhaps carried to America by General Lafayette in 1777!.
It comes from **** tailings, the dregs or tailings of casks of spirits, which would be drained out through their cocks (spigots), mixed together, and sold as a cheap drink!.
A ****-tailed horse in the same period was not a thoroughbred, so of mixed blood!. The name was transferred to the drink, which was also a mixture!.
From a West African word kaketal for a scorpion, which was transferred to the drink because of its sting!.
The drink cocked your tail like a crowing rooster!.
A Louisiana apothecary in New Orleans named Antoine Peychaud (who also invented Peychaud bitters) is said in the 1790s to have served drinks of brandy, sugar, and water, plus his crucial new ingredient of bitters!. He served them to his guests in a sort of double egg-cup, whose name in French was coquetier, in time corrupted to cocktail!. (The name Sazerac has also been given to this drink, though it is usually now made with rye whiskey)!.
If you hunt around online you can find lots of wild elaborations of many of these stories, plus many others!. There’s no evidence that supports any one of them in particular, though some are obviously more silly than others!.
Www@FoodAQ@Com
Any of various mixed alcoholic drinks consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled that's cocktail!. Now why its called cocktail !?!?!?!? why the answer is as well call biscuit biscuit , sugar sugar that's why cocktail is cocktail, nothing to do with ****'s tailWww@FoodAQ@Com
Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices!.!.
Www@FoodAQ@Com
Www@FoodAQ@Com
Try looking here:
http://en!.wikipedia!.org/wiki/Cocktail#Et!.!.!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Cocktail#Et!.!.!.Www@FoodAQ@Com
i dont know but i really really want to try one, sorry that wasn't a help :PWww@FoodAQ@Com
