Vermouth
(n.) A fortified aromatized wine, vermouth is made by adding a neutral grain spirit to a low-alcohol wine, then infusing it with spices, roots and herbs before bottling. It generally…
- story: Talia Baiocchi
Tonic Water
(n.) This soda flavored with quinine became popular as a malaria-prevention tonic in the 18th century. In the 17th century, by way of the Peruvian Incas, it became known that…
- story: Talia Baiocchi
Syrup
(n.) Commonly used in 19th-century cocktails in the United States, these sugar-sweetened solutions provide a viscosity as well as intense flavor and color when made from fruits or nuts that…
- story: Talia Baiocchi
Shrub
1. (n.) A vinegar-based syrup used as a mixer. From the Arabic word sharab, meaning “to drink,” these acidic concoctions have roots in the 18th century, when colonialists in the…
- story: Talia Baiocchi
Quinine
(n.) An extract from the bark of the cinchona tree that when ingested can mitigate malaria symptoms. Discovered by the Peruvian Incas, this remedy was adopted by British colonialists in…
- story: Talia Baiocchi
Cordial
(n.) In the United States, the terms cordial and liqueur can be used interchangeably to denote a sweetened-spirit, though the latter sounds less grandmotherly...
- story: Talia Baiocchi
Club Soda
(n.) Carbonated water with added minerals—commonly sodium bicarbonate or salt—club soda was designed to approximate mineral water, which is often naturally fizzy, but can carry a hefty price tag. English…
- story: Talia Baiocchi
