#Catering Lusitania

[charlies12]

Exploring the Appeal and Pricing of Partagas Cigars: Mature Partagas No. 1 and Partagas Lusitanias

Partagas cigars have long been celebrated for their rich heritage and exceptional craftsmanship. As one of the oldest and most respected brands in the cigar industry, Partagas offers a diverse range of cigars that cater to both novice and seasoned aficionados. Among their offerings, the Mature Partagas No. 1 and Partagas Lusitanias stand out for their distinctive characteristics and exceptional smoking experiences. This article delves into the allure of these two cigars and provides insights into their market pricing and availability.

The Elegance of Mature Partagas 

partagas maduro no 1 price  is a cigar that epitomizes sophistication and refinement. Known for its complex flavor profile, this cigar is crafted with aged tobacco leaves, which contribute to its smooth and balanced smoke. The meticulous aging process enhances the tobacco's natural flavors, resulting in a cigar that offers a harmonious blend of sweetness, spice, and earthy undertones.

Enthusiasts appreciate the Mature Partagas for its medium to full-bodied strength, making it a perfect choice for those who seek a rich and satisfying smoking experience without overwhelming intensity. The cigar's construction is impeccable, featuring a uniform burn and a firm, even draw that releases dense clouds of aromatic smoke. Whether enjoyed as a celebratory indulgence or a contemplative retreat, the Mature Partagas No. 1 consistently delivers a memorable experience.

When discussing the Mature Partagas No. 1 price, it's essential to consider the factors that influence its cost. The aging process, quality of tobacco, and meticulous craftsmanship contribute to its premium pricing. Typically, a single Mature Partagas No. 1 can range from $15 to $25, depending on the retailer and location. Purchasing a box can provide a better value, often priced between $300 and $500. These prices reflect the cigar's superior quality and the brand's longstanding reputation for excellence.

The Majesty of Partagas Lusitanias

The Partagas Lusitanias is another iconic cigar from the Partagas portfolio, renowned for its grand size and robust flavor profile. This double corona cigar measures 7.6 inches in length with a ring gauge of 49, offering a long and leisurely smoking experience. The Lusitanias is favored by connoisseurs who appreciate the depth and complexity of its flavors, which evolve throughout the smoke.

From the first draw, the Partagas Lusitanias captivates the senses with its bold and peppery notes, balanced by hints of cedar and leather. As the cigar progresses, the flavors become more intricate, revealing nuances of cocoa, coffee, and roasted nuts. The construction of the Lusitanias is exemplary, with a flawless wrapper, even burn, and a smooth draw that ensures a pleasurable smoking session from start to finish.

For those seeking to purchase Partagas Lusitanias for sale, it's important to explore reputable retailers to ensure authenticity and quality. The price of a single Partagas Lusitanias typically ranges from $20 to $30, reflecting its premium status and the intricate craftsmanship involved in its production. A box of Partagas Lusitanias, which generally contains 25 cigars, can cost between $450 and $750. These prices underscore the cigar's high quality and the intricate labor that goes into creating each piece.

Making an Informed Purchase

When considering the Mature Partagas No. 1 price and looking for Partagas Lusitanias for sale, it's beneficial to purchase from reputable sources. Authenticity is crucial, as counterfeit cigars can compromise the smoking experience and fail to deliver the expected quality. Trusted cigar shops, both online and brick-and-mortar, offer assurances of authenticity and proper storage conditions, ensuring that each cigar is in optimal condition when it reaches the customer.

Additionally, joining cigar clubs or participating in cigar tasting events can provide opportunities to sample these exquisite cigars before committing to a larger purchase. These venues often offer expert guidance and recommendations, helping enthusiasts make informed decisions based on their preferences and palate.

The Partagas Legacy

Partagas cigars, with their rich history and dedication to quality, continue to captivate cigar lovers worldwide. The Mature Partagas No. 1 and Partagas Lusitanias exemplify the brand's commitment to excellence, offering unique and satisfying smoking experiences. Whether savoring the nuanced flavors of the Mature Partagas No. 1 or indulging in the robust complexity of the Partagas Lusitanias, smokers are treated to a journey of taste and tradition that only Partagas can provide.

[travel-voyages]

The Lusitania, shown here on its arrival to New York City in 1907, was one of the ships which launched the modern era of leisure cruising

 The Monster Ships That Changed How We Travel

The beauty salons, swimming pools and even wireless communications of today’s huge cruise ships all got their start with the “floating palaces” of a century ago. BBC FutureKat Long

When the world’s then-largest ocean liner embarked on its first transatlantic voyage in September 1907, thousands of spectators gathered at the docks of Liverpool to watch. “She presented an impressive picture as she left, with her mighty funnels and brilliant illumination,” wrote one reporter. Cunard’s RMS Lusitania had been outfitted with a new type of engine that differed from that of its rivals – and would go on to break the speed record for the fastest ocean crossing not once, but twice.

Between 1850 and 1900, three British passenger lines – Cunard, Inman and White Star – dominated transatlantic travel. Toward the end of the century, as increasing numbers of emigrants sought passage to the US and a growing class of Gilded Age travellers demanded speed and luxury, corporate rivalry intensified. Pressure from other European lines forced the British companies to add amenities like swimming pools and restaurants.

Not unlike today's rivalries between, say, aircraft manufacturers like Airbus and Boeing, each raced to make its ocean liners the largest, fastest and most opulent. In the process, they launched the modern age of leisure cruising – and developed innovations and technologies that continue to be used on cruise ships today.

Comfort Class

In the mid-19th Century, there were two main players. Inman’s inaugural steamship, launched in 1850, made it the first major British line to replace traditional side-mounted paddlewheels with a screw propeller – an apparatus with fixed blades turning on a central axis. With the added speed and fuel efficiency this brought, plus a sleek iron hull that was more durable than wood, Inman established itself as a company unafraid to try new technology for faster crossings.

 ‘For safety and comfort, take the old reliable Cunard Line’, reads this advertisement from around 1875. Credit: Alamy.

Inman’s main rival, Cunard, focused on safety instead. “The Cunard way was to let competitors introduce new-fangled technology and let them deal with the setbacks,” says Michael Gallagher, Cunard’s company historian. “Once that technology had proved itself, only then would Cunard consider using it.”

But Cunard risked being left behind both by Inman and by a new rival which burst onto the scene in 1870 – the White Star line’s splashy debut included five huge ocean liners, dubbed “floating hotels”. Their flagship, RMS Oceanic, launched in 1871 and had efficient compound engines that burned just 58 tonnes of coal per day, compared with 110 tonnes consumed by Inman’s ships. That gave White Star the budget to invest in comfort.

The contrast with Cunard was stark. “Where Oceanic had bathtubs, Cunard offered a basin; where Oceanic had central heating, Cunard offered stoves; and where Oceanic had lavatories, Cunard managed with chamber pots,” says Gallagher. Architects for Oceanic also moved first-class cabins to mid-ship for less rocking on the waves.

In the 1880s and 1890s, each of White Star’s new ships captured the Blue Riband, an unofficial accolade which recognises the passenger liner able to make the fastest average speed on a westbound Atlantic crossing. In answer, Inman built SS City of New York and SS City of Paris. The City of Paris won the Blue Riband several times thanks to its expensive but fuel-efficient triple-expansion engines and twin screw propellers. The innovation was a first for an ocean liner, and meant that if one propeller broke, the other could compensate – finally ending the need for auxiliary sails. This suddenly freed up a lot more space on deck that would later be put to good use by providing luxury facilities for their passengers.

 In 1888, Inman introduced ships which no longer required auxiliary sails, giving ocean liners a similar look to the one they have today. Credit: Alamy.

Cunard, meanwhile, ventured into the new world of telecommunications by installing the first Marconi wireless stations, which allowed radio operators to transmit messages at sea, on its sister ships RMS Lucania and RMS Campania. First-class passengers could even book European hotels by wireless before reaching port.

“Connectivity was just as important to passengers in the past as it is today,” says William Roka, historian and public programmes manager at South Street Seaport Museum in New York City.

In 1897, Germany entered the fray. Shipping company Norddeutscher Lloyd unveiled its colossal Kaiser Wilhelm der Grosse – which shocked its rivals by taking the Blue Riband from Britain after 52 years. Another German liner, the SS Amerika, wowed its well-heeled guests by introducing the first à la carte restaurant at sea: the Ritz-Carlton, brainchild of Paris hotelier Cesar Ritz and renowned chef Auguste Escoffier. It allowed guests to order meals at their leisure and dine with their friends rather than attend rigidly scheduled seatings – a forerunner of the kind of freestyle dining seen on today’s cruise ships.

 The freestyle dining seen on today’s cruise ships dates back to 1905. Credit: Alamy.

To complicate matters, American banking tycoon JP Morgan was buying up smaller companies to create a US-based shipping-and-railroad monopoly. In 1901, White Star became his biggest acquisition. Inman, too, now was US-owned, having been bought by an American company in 1893. Suddenly, the battles weren’t only in the boardrooms: building the world’s top ocean liners was now a point of national pride.

With the help of a £2.6 million government loan (equivalent to more than £261 million today), Britain’s Cunard line launched the massive twins RMS Lusitania and RMS Mauretania. Both had the first steam turbine engines of any superliner. To reach its sustained speed of 25 knots (46.25 km/h), the Lusitania had “68 additional furnaces, six more boilers, 52,000 sq ft of heating surface, and an increase of 30,000 horsepower,” reported the New York Times. “If turbines had not been employed, at least three 20,000-horsepower engines would have been necessary.”

White Star fought back with RMS Olympic, RMS Titanic and HMHS Britannic. Like the Lusitania and Mauretania, White Star’s trio would feature double hulls and watertight bulkheads. With standard reciprocating engines, they were slower than the Cunarders, but surpassed them in size and elegance. The Olympic and another White Star liner, the Adriatic, even debuted the first indoor swimming pools at sea. A first-class passenger “may indulge in Turkish and electric baths, take recreation in the gymnasium or [with] a squash racket or divert himself in the swimming pond,” marvelled one newspaper.

“It was fun for the first-class passengers to send postcards back home saying, ‘Writing to you from the deck of the world’s biggest ship, wish you were here,’” says historian William H Miller Jr.

 First introduced on ocean liners more than 100 years ago, gymnasiums – shown here on Cunard’s Berengaria around 1930 – remain a staple of cruise ships today. Credit: Alamy.

History changed course when Titanic hit an iceberg on 14 April 1912 and sank on her first transatlantic voyage. As a result of the tragedy, safety regulations were updated to require lifeboat berths for every passenger and 24-hour radio surveillance (rules which are still in place).

But there were more challenges to come. World War One broke out in 1914 and European governments requisitioned liners for war service. Then a German submarine torpedoed Lusitania off the coast of Ireland on 7 May 1915, killing more than a thousand of those on board.

Cruising On

Despite a post-war liner-building boom, US anti-immigration laws reduced the number of transatlantic emigrants – the liners’ bread and butter – in the 1920s.

“Ships only made money when there were passengers aboard,” says David Perry, a maritime historian. “The companies needed to do something to stay afloat, so they created the tourists.”

Cunard modernised the aging Mauretania to burn oil instead of coal (most liners were converted to burn oil after World War One), painted its dark hull white to reflect the sunlight and sent her to the tropics as the first cruise ship catering to the new class of passengers: US vacationers who wanted a holiday at sea, replete with the nostalgic glamour of yesteryear. “Cruising offered a way for steamship companies to keep using their older transatlantic vessels and [make] additional revenue,” says Roka.

 Cunard modernised the Mauretania and gave it a white hull, as shown in this 1930s illustration. Credit: Alamy.

After the Depression forced a struggling Cunard and White Star to merge, the new Cunard-White Star built the immense RMS Queen Mary and RMS Queen Elizabeth. To compete with German, American and French liners, designers ratcheted up the creature comforts, like air-conditioning and private bathrooms in every stateroom. The Italian liners Conte de Savoia and Rex featured the first outdoor swimming pools “with real sand around them to make it look beachy – completely over the top,” Perry says. By 1957, more people crossed the Atlantic by ship than ever before.

But by the following year, jet passengers outnumbered them.

“Cunard said flying was a fad,” Miller says. “But if, like the company slogan said, ‘Getting there is half the fun’, then getting there faster was a lot more fun.”

 Despite Cunard’s best efforts, by the late 1950s more people were flying than taking ships to their destinations. Credit: Alamy.

Air travel and high operating costs doomed most transatlantic liners by the 1970s – only Cunard’s RMS Queen Mary 2 makes regular transatlantic crossings now.

Even so, cruising itself grew more popular over the ensuing decades. And not only does the idea of leisure cruising stem from these early days of competition, but so do many of the specific features of today’s massive ships.

Today’s vessels still feature oil-burning engines, though the power and propulsion systems are much more sophisticated. Modern perks like barbershops and beauty salons, freestyle dining, pools and libraries all were introduced on the original “floating palaces.” Even internet communication has its roots in the wireless rooms aboard the great ocean liners.

But the most important similarity may be the most basic.

“The feeling of the deck under your feet is the same,” says Perry. “That’s the transformative power of a voyage at sea.”

https://getpocket.com/explore/item/the-monster-ships-that-changed-how-we-travel

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[barinacraft]

Stinger ↠ Drinks Up History As Crème de la Crème

High Society's After Dinner After-Party

A Stinger is a classic cocktail (of sorts) mixed with Cognac and white crème de menthe.* Perceived as an upper class after dinner drink if you will, its mint flavor has deceived many with ordinary brandy as their swill.

How To Make The Perfect Stinger

Stinger Cocktail Recipe:

1 ½ oz brandy or Cognac

½ oz white creme de menthe

1 mint leaf for garnish

Add to a cocktail shaker with ice. Shake ingredients thoroughly. Strain into a chilled glass and garnish with a mint leaf.

Many Stinger drink variations call for a lower ratio of Cognac to liqueur of say 2:1 or even lower. If you're unsure, its easy to start with that recipe and then adjust to taste by adding more brandy to stiffen the spirits if desired. Or, vice versa.

History of the Stinger Drink Recipe

The Backstory - Let Me In, I'm Filthy RICH!

The Stinger has long been associated with social status, which itself was once defined by the Vanderbilts who symbolized American Royalty during the Gilded Age. Patriarch Cornelius "Commodore" Vanderbilt built the family business from scratch by turning a $100 loan from his mother into a $100 million fortune before his death in 1877.

But, his was new money ...

And to be truly accepted into the upper echelons of 'Society' you had to be on Caroline Astor and Ward McAllister's list of the 400 people who were considered fashionable. Old money dominated the elite New York socialite crowd back then and Lina thought railroad riches were distasteful.

Often identified, qualified and then picked from the Social Register, members of the aristocracy lead the way in a clash of old money versus new money struggling for acceptance in the Social 400. This meant Alva, wife of the Commodore's grandson William Kissam Vanderbilt, would have to find a new way in.

She decided to flaunt her wealth and make a list of her own.†

It all started by building an opulent mansion on Fifth Avenue followed by a lavish housewarming party hyped in the press and held on March 26, 1883. Her exclusive guest list included invitations to all of society's highest ranking members along with a select group of young debutantes with one notable exception, Mrs. Astor's daughter Carrie.

Social customs dictated that Miss Astor couldn't be invited since her mother had never visited the Vanderbilt home. Or so Alva claimed.

As a result, Mrs. Astor came calling and the Astors' invitations arrived the next day. A reciprocal request to attend the Astor's upcoming annual ball meant formal acceptance of the Vanderbilts into New York society's upper echelon.

Guess it pays to have a plan.

4th Generation Vanderbilt Mixology

Fast forward a few decades and it was time to check in to see how things were going inside The 400.

After inheriting over ten million dollars and then another five when his brother Alfred died a hero aboard the RMS Lusitania in WWI, Reginald Claypoole Vanderbilt was living it up as an equestrian down on the Sandy Point Farm in Portsmouth, Rhode Island.‡ With a reputation as a playboy and avid gambler, Reggie was also famous for his country estate's "home bar."

Modeled after one in the William the Conqueror tavern in the seaside resort town of Deauville, France in the Calvados department of Normandy, it was spectacular and a status symbol like no other. What better way to celebrate the good life than a round of drinks among friends in grand style?

Long the stuff of legend (reputed to suck down lots at his favorite NY speakeasy, The Colony), this 1923 article made the scuttlebutt official and forever associated Reginald with his specialty behind the bar, the Stinger.1 He fancied himself an expert bartender and did everything from the squeezing and the shaking himself. That included the serving, even though he had servants.

So, Mr. Vanderbilt is largely credited with making the Stinger acceptable as a cocktail for other occasions too including morning, noon and nightcap apparently. In the 1957 musical comedy High Society for example, Bing Crosby heads to the butler's pantry, one of many bars in the movie's mansions, and hands a morning drink to Grace Kelly as “doctor's orders” after a long night of champagne and wine. Asked what it is, he said:

Oh, just the juice of a few fresh flowers called a Stinger ... removes the sting.

This drink has been in the movies outside of the upper crust of high society as well. Other notable featured film and TV appearances include The Bishop's Wife (1947), Kiss Them For Me (1957), The Apartment (1960), Gorky Park (1983) and Mad Men season one episode "Nixon v. Kennedy," set in 1960 along with season three episode two "Love Among the Ruins," set in 1963.

Stinger Drink Timeline with Related Recipe Milestones

Nibbling Along - But Not Quite A Bite

Prior to actually being stung, there was definitely a "sting in the air." Several recipe formulations pre-dated the soon to be Stinger standard that could be classified as iterations or similar drinks like those listed below, but were left in the timeline to illustrate the progression.

1892 The Judge - It called for a 2:1 ratio of brandy to crème de menthe along with a few dashes of gum syrup to sweeten things up. Sound familiar?

The Paymaster - Same proportions as above with bitters replacing the sweetener. Plus, a lemon-peel garnish on the glass brim.2

1895 Brant Cocktail - A renamed Paymaster drink with Angostura bitters and white crème de menthe called out specifically as ingredients.3

1900 Ice Trust Cocktail - Eight years later, the "Only William" of lower Broadway, who created The Paymaster and The Judge drinks above, decided equal parts plain was the perfect potion.4

Finally Stung - A Cocktail Chronology

1909 The Stinger - William T. "Cocktail Bill" Boothby, San Francisco bartender extraordinaire, is said to have left a note tucked into the back of one of his earlier books supposedly for possible inclusion in a later edition. In it he credits J. C. O'Conner, the proprietor of the "handsomest cafe for gentlemen in the world," located on the corner of Market and Eddy Streets in S. F., Calif.

Mr. O'Conner's formula stiffens the predecessors with a 3:1 ratio and caters to those with more expensive taste by specifying Cognac over ordinary brandy. Its shaken and served cold in a sherry glass. No garnish.

As for the date, its sometime after 1909 since his establishment didn't exist prior. Just exactly how long after is unknown and open to debate.5

1912 1st bartending book to actually print the Stinger recipe—maybe. Even though there seems to be consensus, 'circa' clouds the circumstance and we have been unable to confirm the calendar.6

Equal parts Rex Cognac and creme de menthe (white). Frapped.

1913 Popularity is plausible according to the Washington Herald which stated that both the Stinger (half brandy & half white mint cream) and the Green Dragon (green mint cream topped with white absinthe over ice) were on the rise. In hindsight, it looks like the latter didn't fulfill its promise, but the former certainly did.7

Half and half garnished with a lemon peel is what's mixed up in what may really be the Stinger's first formal trade publication appearance. No spirits from a specific region in France had to be brandied about in this recipe though.8

Amer Picon is said to have been the main ingredient of the Bustanoby brothers version at their famous ladies bar Café de Beaux Arts according to the New York Times back then. Very Campari-ble [sic]

1914 Cognac is back. One half pony glass of each. Shaken with ice and strained into an ungarnished vermouth glass.9

1916 Absinthe makes the heart grow fonder, or so says this barkeeper's bible. A couple dashes is all that's needed along with a base of 75% of the good stuff and 25% minty cream liqueur.10

Apparently, Reggie V. liked to splash a little absinthe in his for some extra sting as well.

1917 Country Club Style - St. Louis Country Club style in particular that is. One jigger of really old brandy mixed with one pony of white creme de menthe. That's a 3:2 ratio for those of you following along at home. Shake well with ice, strain and serve.11

Date Check

1933 From Sawdust To Upper Crust - Why did a little bartending book from Oshkosh, Wisconsin (once known as the "Sawdust Capital of the World") contain what appeared to be the first Stinger recipe in print, instead of one from a fancy East Coast publishing house?

Circa bites again. Only this time it was supposedly 1910.12

However, unlike the one from two years later (listed above), we were able to confirm that this promotional booklet was actually printed right after the Repeal of Prohibition which itself was on December 5, 1933. This was followed by ads for the brochure from Wiese Auto & Radio Sales in the Racine, Wisconsin Journal Times and the Universal Motor Company's Mixing Guide For Boatmen in Motor Boating - The Yachtsmen's Magazine in late December 1933 and March 1934, respectively. Both urged you to obtain your own copy of 101 Drinks and How to Mix Them by either coming in person or requesting delivery by mail in care of an Oshkosh address.

Direct mail marketing added a shot of humor to the mix of this particular recipe by joking:

Our pet bee took a sip of this once and threw a jealous fit.

Good one.

Its Official

Although David Embury, Don Marquis, Joyce Kilmer and others may disagree, the Stinger is an IBA official cocktail in their Unforgettables category. Their 5:2 after-dinner formula may be beloved, but many dissenting comments have been made over the years as to whether that drink style in particular is applicable.

White mint and brandy shaken up together with cracked ice make a good substitute for a cocktail. ~ Joyce Kilmer13

Of course, a cocktail or two and an occasional Stinger, is something no one can well avoid taking, if one is dining out or having supper after the theater with one's own particular crowd. ~ Hermione14

Liqueurs should never (with the possible exception of a very few drinks such as the Stinger, which is not really a cocktail) dominate and overpower the flavor of the base. ~ David Embury15

You, of course, will have to judge for yourself. But, whatever its classification, it certainly is unforgettable.

Plus, here's something I think we can all agree on:

Cocktails should be sipped, not gulped, and should remain stinging cold to the last drop. ~ Embury

Hear, hear.

Party Perfect

Stingers are not really Christmas drinks per se, they're much more all season. But, the minty flavor does fit other Christmassy themes like candy canes and such so they definitely make for some happy holidays.

This drink is also a namesake for the Columbus Blue Jackets NHL hockey team mascot Stinger, the “Bug with an Attitude.” Chosen as a symbol of the people of Columbus, OH who are known for their hard work and team pride, Central Ohio is becoming a hardcore hockey hotbed.

Wonder if Reggie was a fan?

Drinks Similar To The Stinger Cocktail

Mixing brandy with green crème de menthe, in place of white, yields an Emerald cocktail / Green Hornet drink. However, many recipes claiming the same name(s) use other green liqueur substitutions and host a hodgepodge of hooch mainly for St. Patrick's Day concoctions.

You can also replace base spirits and include the alternate in the naming pre-fix as in Amaretto, Gin, Rum, Tequila and Vodka Stingers et al.16 The list goes on and on.

Others akin with a spin include:

Alexander's Sister - dry gin, green creme de menthe and light cream.

American Beauty - brandy, white crème de menthe, French vermouth, grenadine syrup, orange juice and port wine.

By The Sea - green crème de menthe, brandy and kirschwasser.

Devil Drink - an Emerald with a dash of cayenne pepper.

Dry Stinger - brandy, lime juice and white crème de menthe.

Gamma Ray - VSOP Armagnac, white crème de menthe, cayenne pepper and flamed lemon peel twist.

Gentleman's Cocktail No. 2 - bourbon whiskey, brandy, crème de menthe and club soda.

Hell - a Stinger dashed with red pepper.

Miami Cocktail - white Cuban rum and crème de menthe with lime or lemon juice.

Shamrock Sip - green cream of mint liqueur, gin and egg white with lemon and orange juice.

Snapper - white crème de menthe and gin.

Stingeree - half-n-half with a dash or two of absinthe.

White Way Cocktail - a Snapper with dry gin.

References

* - Not to be confused with the 'stengah' drink popular in the British Empire in Asia which is mixed with equal amounts of whisky and soda water. Derived from the Malay word 'setengah' meaning half.

† - Broyles, Susannah. "Vanderbilt Ball – how a costume ball changed New York elite society." MCNY Blog: New York Stories. 06 August, 2013.

‡ - While unrelated, ingredient-wise, the Vanderbilt cocktail was created and named for his older brother Alfred in 1922.

1 - "Behind the Curtains With The '400.'" The Indianapolis Star. 08 July, 1923.

2 - William Schmidt, The Flowing Bowl - What and When to Drink (New York: Charles L. Webster, 1891), 160 and 169. Print.

3 - George Kappeler, Modern American Drinks - How to Mix and Serve All Kinds of Cups and Drinks (New York: Merriam, 1895), 33. Print.

4 - "Summer Drinks." The Saint Paul Globe. 02 July, 1900.

5 - William T. (Cocktail) Boothby, American Bar-Tender (San Francisco: Anchor Distilling, 2009). Print.

6 - Holtz & Freystedt Co. Importers; compiled by E.J.M., The Great American Cocktail (New York: Holtz & Freystedt, ca. 1912), 26. Print.

7 - "Balkan Idea At Last Reaches Summer Drinks." The Washington Herald. 22 June, 1913.

8 - Jacques Straub, Straub's Manual of Mixed Drinks (Chicago: R. Francis Welsh, 1913), 101. Print.

9 - Ernest P. Rawling, Rawling's Book of Mixed Drinks - An Up to Date Guide for Mixing and Serving All Kinds of Beverages and Written Expressly for the Man Who Entertains at Home (San Francisco: Guild Press, 1914), 84. Print.

10 - J. A. Grohusko, Jack's Manual on The Vintage and Production, Care, and Handling of Wines, Liquors, etc. A Handbook of Information for Home, Club or Hotel (New York: McClunn & Co., 1916), 122. Print.

11 - Thomas Bullock, The Ideal Bartender (St. Louis: Buxton & Skinner, 1917), 47. Print.

12 - 101 Drinks and how to Mix Them (Oshkosh, Wisconsin: Direct Mail Associates, Inc. and Dean W. Geer Co., ca. 1933), 12. Print.

13 - Annie Kilburn Kilmer, Memories Of My Son Sergeant Joyce Kilmer (New York: Brentano's, 1920), 89. Print. Note: individual letter was dated May 27, 1914.

14 - Don Marquis, Hermione and Her Little Group of Serious Thinkers (New York and London: D. Appleton and Company, 1916), 150. Print.

15 - David A. Embury, The Fine Art of Mixing Drinks (New York: Doubleday, 1948), 8. Print. Note: He also comments on page 143 that the Stinger formulated with equal proportions, like the Coffee cocktail (typically sugar syrup, port, brandy and a whole egg), isn't really a true cocktail. But, it can be converted into a dry and very palatable one like the Miami by substituting brandy for rum in the latter.

16 - A Vodka Stinger has also been known as a White Spider cocktail as far back as 1959 when Smirnoff published their How To Give A Vodka Party promotional pamphlet. Their White Spider drink recipe was a 3:1 ratio of Smirnoff vodka to Heublein white creme de menthe.

[sindelantal-blog-blog]

¡Llegamos a Cáceres!

Y puedes pedir comida a domicilio en Cáceres, te presentamos algunos de nuestros restaurantes: 

Pizza Hut: sus pizzas no necesitan presentación. Aprovecha sus ofertas 2x1.

Alandalus: raciones, roscas y camperos, todo tamaño XL para que no te quedes con hambre.

Hot Döner Kebab: menús 4x3, esto sí son ofertas!

Catering Lusitania: disfruta de sus deliciosas raciones, croquetas, pulpo, tortilla... 

¿Quieres conocer más?