A drink a day makes the drunk say okay

What is a stiff drink?         Is it the drink of zombies?  How can it be stiff when it is liquid?

    1. mai tai(Noun)\

    2. A cocktail typically containing containing rum, curacao, and lime.

Origin: maitaʻi, “good”, supposedly exclaimed by the first person to taste the drink.

How many mai tai’s equal a good time?

2. One Long Island Ice Tea and you will go to China under the table.

Some claim that the drink, like most cocktails, was invented during the Prohibition era, as a way of taking the appearance of a non-alcoholic drink (iced tea). A lemon slice is often added to enhance this resemblance. To some, the drink also shares a similar taste to tea. This has led to its frequent use in fiction as a method to get a teetotaler drunk.

However, evidence suggested that Long Island Iced Tea was first served in the late 1970s by Robert (Rosebud) Butt, a bartender at the Oak Beach Inn, in the Town of Babylon, Long Island, New York.

When was the Cocktail Created?

People have been mixing drinks for centuries, but it wasn’t until the 17th and 18th centuries that the precursors of the cocktail (the Slings, Fizzes, Toddies and Juleps) became popular enough to be recorded in the history books.

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century.

Each year, almost 120,000 Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack. That’s a feat that requires more than 10,000 bottles of Old Forester Mint Julep Ready-to-Serve Cocktail, 1,000 pounds of freshly harvested mint and 60,000 pounds of ice.

The Old Forester Mint Julep Recipe

  • 2 cups sugar
  • 2 cups water
  • Sprigs of fresh mint
  • Crushed ice
  • Old Forester Straight Bourbon Whisky
  • Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Old Forester Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

Drink of kings?  What is your pleasure your royal majesty?

Perhaps the zombie.

the Zombie, (also known as skull-puncher), is a cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood’s Don the Beachcomber restaurant.[1] It was popularized soon afterwards at the 1939 New York World’s Fair.

Contents

History

Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting.[2] He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece.[3]

According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and “Don’s Mix,” a combination of cinnamon syrup and grapefruit juice.[4]

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