Monster In A Glass Reanimator

We finally get some clarity on this #Reanimated episode of #MiaG featuring the #Bebbo as Doug finds the 1st published instance of the drink in 1933 from a Milwaukee, Wisconsin real estate mogul cashing in on the post-repeal rush to print cocktail recipe books

We discover the entrepreneurial career and life of Crosby Gaige, well known author, Broadway producer, ad executive, radio personality and cafeteria owner who Doug found was the originator of this #cocktail. Also, Jerry Thomas, despite having a bar at the same locale as PT Barnum's museum, likely did not have much of a relationship with him

For the #MiaG #BarbaraWest #Reanimator, we discover the Barbara East #cocktail which restructures the whole conversation about the drink name. Bill Boothby had numerous Barbara cocktails. Doug thinks they might celebrate film actress Barbara Lamarr...not a Barbara West.

New #MiaG #Reanimator featuring the #Michelada where Doug describes the creation by an engineer at the sports club bar after a night of drinking. Also, origins of beer cocktails and German beer tradition in Mexico.

Here is another #MiaG #Reanimator revealing the #history of the #ArnaudsSpecialCocktail where we seal the deal in describing how not special this #cocktail was and Doug describes his first hand account of going to Arnaud Cazanave's restaurant in New Orleans

#MiaG researcher Doug Stailey does a deep dive into distant #history of the #MintJulep and takes us right up to where we recognize the drink in its current form. Plus the role of Charles Dickens in the rise of the the American #cocktail

In the original Monster in a Glass episode Jay tells us the origin of the #Stinger name is a mispronunciation/misunderstanding of a Southeast Asian term. Doug reveals that story is a common misconception and the drink likely got named after a jab in boxing. Plus we see the Vanderbilts once again.

This episode discusses both a delicious #cocktail and a cautionary tale of living the playboy lifestyle of the early 20th century through the story of Erskine Gwynne, a member of the Vanderbilt family who was life of the party until it led to slow decline, failure and death. So much fun!

The #Knickerbocker is an early beverage coming before the #cocktail craze and joining with the oyster bar craze that popped up in the US and England in the early 1800s. Doug describes an American entrepreneur turning an entertainment venue into a popular oyster bar which garnered attention from temperance figures for the cocktails they served with their seafood.

Doug tells the story of the #ParkAvenue #cocktail, including a red herring version, but then goes into the origins of Park Avenue and how it distinguished itself in the late 19th to early 20th centuries and discusses all of the mayhem of civil engineering back then.

Another New Orleans #cocktail episode where we learn a bit about Henry Ramos and his career getting a start and creating a name for himself in Baton Rouge and solidifying his hold in cocktail #history with this beverage that doubles as performance.

The #Vesper is one of those rare instances when art made a drink rather than the other way around. Featured in Ian Fleming's first James Bond novel Casino Royale it survived the cocktail slump in the 70s to grace craft #cocktail menus throughout the most recent cocktail revival

In this #MonsterInAGlass #Reanimator #CorpseReviver Doug says it was considered a general pick-me-up kind of drink, not just a party rejuvenator like we discussed in the original. We also do a deeper dive into Lillet and why it tastes like new car smell

In this episode of #MonsterInAGlass #Reanimator we explore the origins of the #Cosmopolitan, the first episode where many of the players in the story are still alive. Who is the personality behind this flamboyant pink #cocktail and why is it so contentious? Doug says it's a matter of convergence; Cameron says the stakes are high so the competition is fierce regardless of how history is revealed

In this #MonsterInAGlass #Reanimator Doug traces the path of the #BloodAndSand from Hollywood boutique drink in London to a tiki classic out of Singapore...and you can find the strangest things on Reddit these days.

In this episode Doug reveals the contentious history of Drambuie and how the #RustyNail was yet another #cocktail popularized by its appearance in a novel and Cameron is shocked by fraudulent sweepstakes of the 70s.

We've identified a trend now of literary people putting together cocktail books. Not unlike Satan's Whiskers, Doug finds a new literary circle that published their own cocktail book featuring new batch beverages to make for cocktail parties at home and the Calvados Cocktail

The #RobRoy is Doug's first foray into cocktail history blogging and in this episode he talks about what new information has come out since 2014 infused by David Wondrich and he tells the story of Duke Calabritti whose restaurant would become famous for serving the first Rob Roy #cocktail

So according to Doug it was the Lord Mayor of London who made the #PimmsCup for HIS seafood restaurant and a drunk driving case makes the drink popular in the United States.

Revisiting the episode on the #Amarosa cocktail wherein Doug discusses extinct spirits, the history and business of the Cora brothers, and is still thwarted in trying to find the elusive H. Losappio

Apparently the #HankyPanky was created within a toxic workplace environment. Doug reveals the bitter feud between Aida Coleman and Ruth Burgess at the Savoy hotel bar and how Harry Craddock used it to his advantage.

Where Temperence drinks cross the Royal British Navy, the #HorsesNeck started as ginger ale and a fancy lemon peel garnish...clearly it was begging to have something high octane and brown added to it. Also, is your bartender reusing your garnish?

Doug reveals that our original episode for the Satan's Whiskers has the earliest origin story than any other yet tracked and that Harry Craddock scooped this drink from a little known publication out of London along with Hugo Ensslin's drinks and many others. And we take a peek into the lives of some leading publishers at the time.

Doug describes the earliest references to #PinkGin's forebear the Gin Pahit, used as a digestiv for the heavy East Asian cuisine and then popularized in literature of the early 20th century.

Doug explains the role of vodka culturally starting in Russia to France and creeping into America to create the Bloody Mary...which likely is not an American innovation. Also a deep dive into tomato juice and how long canned tomato juice was a product on grocery store shelves.