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JY^ixed
Drinks
and
Their
Ingrédients
BY
A.
E.
WUPPERMANN
of
J.
W.
Wuppermann
New
York
City
In
considering
tlie
subject
of
mixed
drinks,
it
may
not
be
ont
of
j)lace
to
dwell
brieliy
upon
their
history,
as
v\ell
as
upon
tlie
reasons
for
their
exist-
ence
and
their
continued
popularity.
Since
time
immémorial,
men
have
sought
to
lend
an
added
relish
to
food
through
seasoning.
that
is,
through
the
addition
of
flavorings
of
a
spicy,
aromatic,
or
piquant,
na-
ture.
It
vas
natural,
therefore,
that
the
same
methods
should
have
been
applied
in
tlie
matter
of
beverages,
as
is
witnessed
by
the
highly-flavored
punches
and
other
brews
of
our
forefathers.
A
distinction
should
be
dra\yn,
however,
betveen
those
mixed
drinks
v\iiich
are
devised
purely
as
thirst
quenchers
and
Tvhich
should
be
classifîed
under
the
heading
of
beverages,
and
those
which
are
commonly
known
as
appetizers.
Among
the
former
are
included such
drinks
as
shandy-gaff
and
the
varions
toddies, rickeys,
punches,
cobblers,
juleps,
etc.
To
some
of
thèse
beverages
it
has
been
songht
to
communicate
a
food
value,
aside
froin
that
of
the
stimulant,
as
in
the
case
of
sherry-nip,
egg-nogg,
milk-punch,
etc.,
foods
having
been
introduced
because
of
their
value
as
such,
rather
than
because
of
any
flavor
which
they
might
Impart.
But
there
is
another
class
of
mixed
drinks
not
less
impor-
tant
nor
less
popular than
the
thirst-quenchers
or
beverages
just
named.
This
class
is
popularly
known
under
the
name
of
api)etizers,
in
which
are
comprised
ail
of
the
cocktails
and
other
mixed
drinks
that
are
designed
particularly
to
increase
the
de-
sire
for
food,
that
is,
to
promote
the
appetite
and
stimulate
the
activity
of
the
digestive
organs.
In
medicine,
the
therapentic
value
of
simple
or
aromatic
bitters
has
long
been
recognized.
The
introduction
of
a
bitter
élément,
highly
aromatic
in
its
nature,
was
due
to
this
vddely
accepted
principle
among
médical
men
as
well
as
the
laity
as
to
the
value
of
aromatic
bitters
administered
in
its
most
delight-
ful
form,
viz.,
the
cocktail.
The
bitters
act
upon
the
saliva
glands
as
Avell
as
upon
the
sécrétions
of
the
stornach,
stimulating
both
to
a
greater
degree
of
activity,
their
effect
being
augmented
by
the
aromatics,
in-
cluding
the
alcohol.
The
French
have
long
recognized
the
value