History of Bartending

Each state in America has its own rich history and unique contribution to the world of bartending.  Let’s take a quick shooter at each bar as we journey through 16 states for a glimpse of the diverse and flavorful tapestry of American mixology. By the way, did you know that one theory says that the word ‘shot’ or ‘shooter’ originated in salons when a bullet could be exchanged for a drink if the locals were short of cash?

New York Mixology Legacy

New York City has been at the forefront of cocktail innovation for decades. An interesting anecdote comes from the 1800s when Jerry Thomas, known as the "Father of American Mixology," tended bar at the Metropolitan Hotel in NYC. He amazed guests with his flamboyant bartending skills and created classic cocktails like the Tom Collins and the Blue Blazer. If you want to know even more, I suggest reading "The NoMad Cocktail Book" by Leo Robitschek which provides insights into New York's bartending legacy. Also Read: Mixology vs Bartending: What’s the Difference and Does it Matter?

Louisiana: Birthplace of the Sazerac

Louisiana has a rich cultural heritage, and its bartending scene reflects the vibrant flavors of Creole and Cajun cuisine. The famous New Orleans drink, The Sazerac, has its origins in Louisiana. As the story goes, in the 1830s, pharmacist Antoine Peychaud started selling his own bitters at his pharmacy. Customers enjoyed them with brandy, and this combination eventually became the Sazerac, named after a brand of cognac. Other famous New Orleans drinks are The Hurricane and Ramos Gin Fizz. The Hurricane typically has rum, passion fruit syrup, lemon juice, and grenadine, served in a hurricane glass. While the Ramos Gin Fizz is a creamy and frothy cocktail that dates back to the 1880s and contains gin, citrus (lemon and lime), egg white, cream, simple syrup, orange flower water, and soda water. Give it a vigorous shake before serving.

California: Farm-to-Table Mixology

In California, bartenders have embraced the farm-to-table ethos, using locally sourced, fresh ingredients to craft their cocktails. The state's abundant produce inspires unique creations like the Cucumber Collins, where bartenders muddle fresh cucumber for a refreshing twist on the classic Tom Collins.

Kentucky: The Bourbon Trail

No exploration of American bartending would be complete without mentioning Kentucky's love affair with bourbon. Kentucky's bourbon heritage is legendary, with distilleries scattered throughout the state. Visitors can take the Bourbon Trail, a route that leads to various distilleries, offering a glimpse into the history and craftsmanship of this beloved American spirit.

Texas: The Margarita State

The Margarita, a quintessential cocktail made with tequila, triple sec, and lime juice, has strong ties to Texas. Legend has it that in the 1940s, socialite Margarita Sames created the cocktail for her guests in Acapulco, Mexico. One of her guests happened to be Tommy Hilton (of the Hilton Hotels), who later introduced the Margarita to his hotels in Texas, helping it gain widespread popularity. Also Read: From Speakeasies to Craft Bars: Tracing the History of Bartending in America

Hawaii: The Tropical Tiki Culture

Hawaii's bartending scene is deeply influenced by Tiki culture, with tropical and exotic cocktails taking center stage. The rise of Tiki culture in the United States can be traced back to the 1930s and 1940s when Americans became fascinated with exotic and tropical themes, especially as an escape from the challenges of the Great Depression and World War II. One of the most famous Tiki bars, Don the Beachcomber, was founded in California but quickly spread to Hawaii, capturing the spirit of the islands with its Polynesian-inspired décor and drinks.

Wisconsin Old Fashioned

Wisconsin has a unique cocktail preference - the Brandy Old Fashioned. Unlike the traditional Old Fashioned made with whiskey, Wisconsinites prefer to use brandy, and it's considered the state's unofficial drink. The Wisconsin Old Fashioned differs from the traditional Old Fashioned in several key aspects:

• Base Spirit:The traditional Old Fashioned typically uses bourbon or rye whiskey as the base spirit, which imparts a rich and robust flavor to the cocktail. In contrast, the Wisconsin Old Fashioned uses brandy as the primary spirit. Brandy is a distilled wine that brings a smoother and fruitier profile to the drink, altering the overall taste.
• Sweetness Level: While the traditional Old Fashioned uses a sugar cube or simple syrup to add sweetness, the Wisconsin Old Fashioned is known for its sweeter profile. Instead of a sugar cube, it is common to use muddled maraschino cherries and an orange slice in the Wisconsin version, which contributes to a fruitier and more candy-like sweetness.

Georgia: The Peach State and the Georgia Peach Martini

Georgia is famous for its peaches, and bartenders have crafted the Georgia Peach Martini, a delicious blend of peach schnapps, vodka, and peach nectar, paying tribute to the state's iconic fruit.

Tennessee: The Home of Jack Daniel's

Tennessee is renowned for its whiskey, particularly Jack Daniel's, one of the most famous whiskey brands in the world. Jack Daniel was a skilled distiller who perfected the charcoal mellowing process, which involves filtering the whiskey through charcoal before aging it in barrels. The Jack Daniel's distillery, located in Lynchburg, was founded by Jasper Newton "Jack" Daniel in the 1860s. The Jack Daniel's Distillery attracts thousands of visitors each year, making it one of Tennessee's most popular tourist destinations. Bartenders in Tennessee have creatively incorporated Jack Daniel's into various cocktails, such as the Lynchburg Lemonade, a refreshing mix of whiskey, lemonade, triple sec, and lemon-lime soda.

Illinois: The Windy City's Chicago Fizz

Chicago, Illinois, is the birthplace of the Chicago Fizz, a delightful cocktail that originated in the early 1900s. It combines brandy, rum, and port wine with citrus and egg white, creating a frothy and complex concoction.

Kentucky: The Mint Julep and the Kentucky Derby

Kentucky's association with bourbon goes beyond the classic Old Fashioned. The state is also famous for the Mint Julep, a cocktail traditionally served at the annual Kentucky Derby horse race. The combination of bourbon, mint, sugar, and crushed ice is a refreshing way to celebrate the event.

Florida: The Mojito and the Florida Keys

Florida's tropical climate makes it an ideal place for refreshing cocktails. The Mojito, a classic Cuban concoction, thrives in Florida's vibrant cocktail scene. The Florida Keys, in particular, have their signature variation known as the Key Lime Mojito, adding a tangy twist with key lime juice.

Colorado: Craft Beer Cocktails

Colorado's craft beer culture has given rise to unique beer-based cocktails. Bartenders often blend local craft beers with spirits and various ingredients to create innovative and flavorful beer cocktails.

Oregon: The Pacific Northwest's Craft Spirits

The Pacific Northwest, including Oregon, is known for its craft spirits. With a focus on locally sourced and organic ingredients, bartenders in Oregon create exceptional cocktails that highlight the state's vast offerings.

Nevada: Las Vegas and the Lavish Cocktails

Las Vegas, the entertainment capital of the world, is famous for its extravagant cocktails. The city's mixologists are known for their flair in bartending, creating visually stunning drinks to match the city's glitzy atmosphere.

Massachusetts: Irish Pubs and Craft Beer

Massachusetts has a strong Irish influence, evident in its numerous Irish pubs that serve classic drinks like Irish Coffee. Patrons can enjoy classic Irish drinks like Guinness, Irish whiskey, and Irish coffee while immersing themselves in the spirit of Irish hospitality. The state is also home to a thriving craft beer scene, offering a wide range of locally brewed beers. Massachusetts hosts various craft beer festivals throughout the year, attracting beer enthusiasts from across the region. Each of these states has contributed to America's diverse and rich drinking culture, showcasing the nation's love for a wide range of alcoholic beverages and unique drinking traditions.

The history of bartending in America is a fascinating journey that has evolved over centuries, From the secretive speakeasies of the Prohibition era to the renaissance of craft cocktail culture, the history of bartending in America has witnessed significant transformations. Through each era, bartenders have played a vital role in shaping the drinking experience and pushing the boundaries of flavor and technique.

The fascinating evolution of bartending in America

Get ready to embark on an intoxicating journey as we explore this captivating timeline.

The Colonial Era’s Influence (17th-18th centuries)

In the early days, taverns in America played a crucial role as social and political hubs. Most bartenders during this time were tavern owners themselves, and they served spirits like rum, whiskey, and brandy. Drinks were simple, often consisting of a shot of alcohol or basic mixed drinks like punches. Here's a true story from the Colonial Era that showcases the role of taverns as social and political hubs. In the mid-18th century, the city of Boston was a bustling center of trade and political activity. One of the most renowned taverns in the city was the Green Dragon Tavern, located in the heart of Boston's financial district. The Green Dragon Tavern's history is an integral part of the American Revolution. It became a popular meeting place for locals, including influential figures involved in the American Revolution. On a particular evening in 1773, a group of patriots gathered at the Green Dragon Tavern to discuss their growing discontent with British rule. Among them were Samuel Adams, John Adams, and Paul Revere—prominent figures who played pivotal roles in shaping the course of American history. It was during this meeting that plans were laid for the Boston Tea Party, a significant event in the lead-up to the American Revolution. The tavern's owner, a skilled bartender, and patriot himself, discreetly provided the group with glasses of rum and brandy, ensuring they remained refreshed during their discussions. As the night wore on, the ideas flowed, and the group solidified their commitment to challenging British authority in a bold and dramatic way. Green Dragon Tavern’s history exemplifies the vital role that taverns played in Colonial America, acting as spaces where individuals from diverse backgrounds could come together to discuss important matters, exchange ideas, and forge alliances.

19th Century and the emergence of cocktail culture

The 19th century saw the emergence of the cocktail culture. The term "cocktail" was first defined in the early 1800s as a mix of spirits, sugar, water, and bitters. Bartenders began experimenting with various ingredients, flavors, and presentation styles. This era witnessed the birth of classic cocktails like the Old Fashioned and the Sazerac.

The Sazerac believed to be America's first cocktail, originated in New Orleans and is traditionally made with rye whiskey, absinthe, sugar, and Peychaud's bitters.

Jerry Thomas, often referred to as the "Father of American Mixology," was a prominent figure in the 19th-century cocktail scene. He gained fame as a bartender and authored the seminal work "How to Mix Drinks or The Bon Vivant's Companion" in 1862. Thomas's book provided recipes for hundreds of cocktails, including iconic classics like the Tom Collins and the Blue Blazer. His creativity and showmanship behind the bar helped elevate bartending to an art form. The 19th century was also the time when the Martini made its appearance As urbanization and industrialization flourished in the 19th century, the cocktail culture grew alongside it. The expansion of railroads and the increase in international trade meant the availability of a wide array of foreign spirits and ingredients. This, combined with the development of bars and saloons in cities, created an environment that was perfectly aligned with the heightened sense of new experimentation.  Bartenders became revered for their skills, and the art of mixing drinks became a source of pride and entertainment.

The 1920s Prohibition Era (1920-1933)

The 1920s Prohibition era that extended into the early part of the thirties took everything underground. The nationwide ban on the sale and production of alcoholic beverages led to the rise of speakeasies. The 18th Amendment to the United States Constitution, ratified in 1919, prohibited the manufacturing, sale, and transportation of alcoholic beverages. This nationwide ban on alcohol aimed to reduce crime, corruption, and social problems associated with alcohol consumption. Despite the ban, the demand for alcohol remained high. As a result, illegal bars known as "speakeasies" emerged throughout the country. Speakeasies were often hidden in basements, back rooms, or disguised as other businesses, and required a secret password or invitation for entry. They became lively social hubs, offering illicit drinks and entertainment to patrons. Bootleggers, individuals who illegally produced and smuggled alcohol, supplied the speakeasies, often using secret routes and hiding places to evade law enforcement. The rise of mixology - During Prohibition, the quality of bootlegged alcohol was often questionable, as it was often homemade and of varying potency. Bartenders at speakeasies faced the challenge of masking the harsh taste and poor quality of the spirits. They turned to mixology techniques, such as adding fruit juices, flavored syrups, and spices to enhance the flavors and create more palatable concoctions. This era led to the development of innovative cocktails and creative recipes that masked the subpar spirits. Also Read: The Difference between Mixology and Bartending The Role of Women Bartenders - Prohibition also brought about a significant shift in gender roles within the bartending profession. With many men involved in illegal bootlegging or facing legal repercussions, women stepped in to fill the void behind the bar. Women bartenders, known as "flappers," gained prominence during this era, challenging traditional gender norms and becoming symbols of independence and rebellion.

Post-Prohibition (1933 onwards)

With the repeal of Prohibition in 1933, bartending experienced a resurgence. Bartenders started working in legal bars and began honing their craft. Classic cocktails regained popularity, and new creations emerged. However, the post-Prohibition era also saw the rise of simpler, high-volume bars that focused more on efficiency and speed than on crafting intricate drinks. The Stork Club in New York City was one of the most famous and glamorous nightclubs of the mid-20th century. Run by the legendary bartender Sherman Billingsley, the Stork Club was a favorite haunt of celebrities, politicians, and socialites. On its final night of operation in 1965, as the club closed its doors for the last time, Billingsley famously served one final round of drinks to all the patrons, creating an unforgettable last call in the history of American bartending. Late 20th Century In the latter half of the 20th century, the art of bartending took a backseat to convenience and mass production. Pre-made mixers and bottled cocktails became popular, diminishing the need for bartenders to create drinks from scratch. However, a few establishments and bartenders continued to prioritize quality, flavor, and innovation. Craft Cocktail Movement (2000s onwards) In the early 2000s, a resurgence of interest in quality drinks and mixology emerged, giving birth to the modern craft cocktail movement. The Craft Cocktail Movement emerged as a response to the mass production and standardized drink offerings that dominated the late 20th century. Bartenders and enthusiasts sought to reclaim the artistry and craftsmanship of bartending. The movement emphasized using high-quality, artisanal spirits, fresh and locally sourced ingredients, and innovative flavor combinations.  Bartenders began emphasizing fresh, locally sourced ingredients, homemade syrups, and bitters. They experimented with flavor combinations, techniques, and presentation, elevating the craft of bartending to an art form. Speakeasy-style bars and cocktail lounges became popular, focusing on a more refined and immersive drinking experience. Craft cocktail bartenders delved into the history of cocktails, reviving classic techniques and ingredients that had fallen out of favor. They reintroduced forgotten spirits, such as Genever and Amaros, and rediscovered traditional techniques like barrel aging, house-made infusions, and tinctures. By honoring the past, they brought a renewed appreciation for the heritage and traditions of bartending And we come to the Present Day Today, the craft cocktail movement continues to thrive, with bartenders exploring new frontiers in mixology. The emphasis on fresh ingredients, artisanal spirits, and innovative techniques has paved the way for unique and creative drink offerings. Bartenders are celebrated as skilled professionals, often incorporating elements of storytelling and theater into their craft. Interested in joining the bartending scene? Here are some tips and courses that will help you.