How Did Cocktails Begin?

The cocktail's story is a fascinating journey through American history, prohibition, global culture, and culinary innovation. What started as simple combinations of spirits and bitters in 19th-century taverns has evolved into an art form practiced in world-class bars across every continent. Here's how we got here.

The Early Days: 1800s America

The word "cocktail" appears in print as early as 1806, defined in a Hudson, New York newspaper as "a stimulating liquor composed of spirits of any kind, sugar, water, and bitters." This describes what we'd now call an Old Fashioned — one of the first codified cocktail forms.

By the mid-1800s, the cocktail was gaining serious cultural traction. Bartending began to emerge as a skilled profession, and bartenders started publishing their own recipe books. Jerry Thomas — often called the "father of American mixology" — published Bar-Tender's Guide in 1862, the first comprehensive cocktail recipe book ever printed.

The Golden Age of Cocktails: 1880s–1910s

The decades before Prohibition are considered the Golden Age. Drinks like the Manhattan, Martini, Daiquiri, and Clover Club were invented and refined. Cocktail culture flourished in elegant hotel bars, and bartending was a respected, well-paid craft.

American bartenders also exported their skills globally — many traveled to Europe and Cuba, spreading cocktail culture far beyond US borders.

Prohibition & Its Unexpected Legacy (1920–1933)

The 18th Amendment banned alcohol production and sale in the United States, yet it paradoxically shaped modern cocktail culture in important ways. Speakeasies thrived underground, and because illegal bathtub gin was rough and low-quality, bartenders started using fruit juices, syrups, and more complex mixers to mask the taste — accidentally pioneering many enduring recipes. Talented American bartenders also emigrated to Havana and Europe, seeding cocktail culture internationally.

The Dark Ages: 1950s–1980s

Post-Prohibition, cocktail culture initially recovered, but by the 1950s–80s, the trend shifted toward pre-mixed drinks, low-quality spirits, and artificially flavored syrups. The craft and knowledge of the Golden Age bartender was largely forgotten. Drinks like the Harvey Wallbanger and Long Island Iced Tea defined an era of volume over quality.

The Craft Cocktail Renaissance: 1990s–Present

The modern craft cocktail movement emerged in New York in the 1990s, led by bartenders like Dale DeGroff at the Rainbow Room. These pioneers looked backward to the Golden Age techniques and recipes, combined with a chef-like approach to fresh, quality ingredients. The movement exploded globally in the 2000s and 2010s.

Today's bar culture embraces:

  • Fresh-squeezed juices and housemade syrups
  • Artisanal and small-batch spirits
  • Culinary techniques like fat-washing, clarification, and fermentation
  • Zero-waste bartending and sustainability
  • Non-alcoholic and low-ABV cocktail programs

What's Next for Cocktail Culture?

The sober-curious movement, advances in non-alcoholic distilling, and a growing global bar scene suggest cocktail culture is more vibrant and innovative than ever. From Tokyo's precision-obsessed whisky bars to Mexico City's agave-forward programs, the cocktail world is truly global — and still evolving.

Understanding this history doesn't just make you a better conversationalist at the bar. It helps you appreciate why certain techniques and ingredients matter, and it connects your glass to a rich, centuries-long tradition of craft.