History of alcoholic drinksW
History of alcoholic drinks

Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions.

Alcohol preferences in EuropeW
Alcohol preferences in Europe

Alcohol preferences in Europe vary from country to country between beer, wine or spirits. These preferences are traditionally associated with certain regions. Hence, the Central European pattern of alcohol consumption is associated with beer-drinking, the Mediterranean pattern with wine-drinking and the Eastern or Northern European pattern with spirit-drinking countries. However, traditional preferences do not necessarily correspond to current drinking habits, as beer has become the most popular alcoholic drink world-wide.

Cafe Royal Cocktail BookW
Cafe Royal Cocktail Book

The Cafe Royal Cocktail Book is a collection of cocktail recipes compiled by William J. Tarling, published by the United Kingdom Bartenders Guild in 1937. It contains a number of pioneering recipes, including the 20th Century and what later became the Margarita.

Ada ColemanW
Ada Coleman

Ada Coleman (1875–1966) was head bartender at the Savoy Hotel in London for twenty-three years, one of only two women to have held that position. While working at the Savoy, she invented the "Hanky Panky”, a cocktail.

Colonial molasses tradeW
Colonial molasses trade

The colonial molasses trade occurred throughout the seventeenth and eighteenth centuries in the British colonies of the Americas. Molasses was a major trading product.

Gin CrazeW
Gin Craze

The Gin Craze was a period in the first half of the 18th century when the consumption of gin increased rapidly in Great Britain, especially in London. Daniel Defoe commented: "the Distillers have found out a way to hit the palate of the Poor, by their new fashion'd compound Waters called Geneva, so that the common People seem not to value the French-brandy as usual, and even not to desire it".

MeadW
Mead

Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 18%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.

StoutW
Stout

Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.

Western saloonW
Western saloon

A Western saloon is a kind of bar particular to the Old West. Saloons served customers such as fur trappers, cowboys, soldiers, lumberjacks, businessmen, lawmen, outlaws, miners, and gamblers. A saloon might also be known as a "watering trough, bughouse, shebang, cantina, grogshop, and gin mill". The first saloon was established at Brown's Hole, Wyoming, in 1822, to serve fur trappers.