Gone are the days of ordering a Mojito, let alone a Spritz. Today, everyone wants to drink well and know exactly what they are consuming. There is a move away from commonplace or mainstream options towards either well-made classics or meticulously crafted signature drinks. This trend in both Italian and international mixology has experienced an unstoppable boom over the last five to ten years. But when, how, and why did the rise of crafted cocktails begin?
Originally known in Italy as "arlecchina" or "polibibita," the word "cocktail" is now part of the Italian language, though its origins are quite different. The term "cocktail" comes from English and was first officially recorded in the May 13, 1806 issue of the Balance and Columbian Repository, a newspaper in Hudson, New York. Its initial definition was: “A cocktail is a stimulating beverage made of spirits of any kind, sugar, water, and bitters.” This word has been linked to alcohol since its inception and has evolved and renewed itself from the 19th century, integrating with cuisine and even encompassing the category of non-alcoholic mocktails.
The first publication of a guide including cocktail recipes dates back to 1862 with "How to Mix Drinks; or, The Bon Vivant’s Companion" by Professor Jerry Thomas. In this guide, alongside the usual mixed liquor drinks, there were ten recipes specifically called "Cocktails," distinguished by the inclusion of bitters. The popularity of cocktails began to rise in 1920s America when spirit-based drinks became the most consumed illegal beverages among those defying Prohibition's strict restrictions. Despite these measures, the interest in cocktails didn't wane in America's cosmopolitan cities. By the time Prohibition ended in 1933 (with the 21st Amendment), many had already incorporated this "bad" habit into their daily routine, thanks to speakeasies and the mafia's alcohol smuggling.
It was during this period that the first true collections of modern cocktail recipes emerged, particularly in Europe. Notable examples include the 900 cocktail recipes and American drinks curated by French bartender Torelli Adolphe and the 1930 "The Savoy Cocktail Book" from England.
As bars across the Western world worked to make what they served at the counter more appealing, cocktails quickly gained popularity. Young people began exploring the vast universe of mixology, with intriguing exotic flavors and shaken drinks gradually shedding old clichés and habits. This gave rise to a genuine bar culture. Once a niche interest, today it’s embraced by nearly everyone.
