Summer is finally here (at least for the next day or so). And what better way to celebrate than with an ice-cold glass of something colourful and cold, maybe with an umbrella in it? But have you ever wondered why pina coladas, mojitos, bellinis et al are called cocktails? Well, the answer is… no one really knows.
Thankfully there are a few theories (which is good, cos otherwise this would be a really short post).
1. The horse theory
Back in the 17th century, the word ‘cock tail’ was used to describe a horse with a docked (i.e. cut short) tail. From there, ‘cock-tailed’ came to be used to describe non-thoroughbred racehorses. The theory goes that it was then applied to drinks made up of lots of mixed ingredients.
2. The eggcup theory
In late 18th century New Orleans, an apothecary (which seems to be synonymous with ‘barman’ in this context) by the name of Antoine Amédée Peychaud used to serve brandy in eggcups alongside bitters (I’ve learnt that ‘bitters’ refers to ‘alcohol infused with plant matter’ which sounds pretty gross to be honest. I also read it described as ‘spirits infused with fruit, spices, leaves, bark, roots and herbs – collectively known as botanicals’ which sounds all organic and artisanal, and also yum. Just goes to show the power of words… Also, you can still buy Peychaud’s bitters today). The theory is that ‘cocktail’ is a mispronounciation of the word ‘coquetier’ i.e. the French for eggcup.
3. The dregs theory
Ye olde tavern owners used to combine the dregs from the end of barrels and sell them off at a discount. These were called ‘cock tailings’, ‘tailings’ being another word for dregs, and ‘cock’ (no sniggering at the back) another name for the spigot or tap of a barrel.
So what’s the real story?
Well, according to spirits historian David Wondrich (I so wish this was my job), who’s done extensive research into this, the closest one to the truth is number 1 – the horse theory. But it’s actually a much more shady tale (or tail). Let’s head back to the 18th century again. Imagine you were in the market for a new horse. Apparently one of the things you would look for was a cocked (or raised up) tail. To fake this, unscrupulous horse dealers would shove a mixture of ginger and/or pepper up horses’ arses, the utter bastards. Ginger and pepper were also common ingredients used to liven up alcoholic drinks – hence, cocktail.
It certainly gives a whole new meaning to the phrase ‘bottoms up’…