Non-alcoholic beverage

A non-alcoholic beverage (also known as a virgin drink) is

defined in the U.S. as a beverage that contains less than 0.5%

alcohol by volume. Non-alcoholic versions of some alcoholic

beverages, such as non-alcoholic beer ("near beer") and cocktails

("mocktails"), are widely available where alcoholic beverages are

sold.

Sodas, juices, and sparkling cider contain no alcohol, but non-

alcoholic beer and non-alcoholic wine undergo an alcohol-

removal process that may leave a small amount of alcohol.

Because of this, some states have legal restrictions on non-

alcoholic beer and wine.

List of non-alcoholic cocktails

Arnold Palmer (drink)

An Arnold Palmer is a beverage consisting of iced tea and lemonade, named after American golfer Arnold

Palmer. According to Palmer, he was in the habit of drinking ice tea with lemonade at home, and in the late

1960s ordered the same at a bar in Palm Springs. A woman sitting nearby overheard him, and ordered "that

Palmer drink", thus giving the mix its name. The drink is also referred to as a "Half & Half" in many parts of

the United States, especially the South.

Variations

A John Daly, named after professional golfer John Daly, is a mixed drink made by adding vodka to an Arnold

Palmer. Another hard variant, the "Arnold Palmer Hard," replaces the vodka with a malt beverage.

Monster Energy produces a tea/lemonade product that adds stimulants and electrolytes to create an energy

drink. The beverage is marketed under its "Monster Rehab" brand.

In Baltimore, Maryland specifically, the "Half & Half" drink can be found in a large majority of carryout

restaurants. It is usually served in conjunction with a chicken box.

Mass-produced versions

The drink was sold under the Arnold Palmer name by Innovative Flavors since 2001, with Palmer's picture

and signature on the bottle, but this operation has since been taken over by Arizona Beverage Company.

Arizona sells Arnold Palmer half-and-half in 11.5 and 23 ounce cans, 20, 34, and 42 ounce bottles, and 64

ounce and gallon jugs. Lemonade combined with iced tea is also sold without the Arnold Palmer name by

other companies, such as Lipton Brisk, Country Time, Sweet Leaf, XINGtea,[11] Snapple. and Peace Tea (as

Caddyshack)

Egg cream

An egg cream is a beverage consisting of milk, and soda water as well as

vanilla or chocolate syrup, and is especially associated with Brooklyn, home

of its alleged inventor, late 19th-century candy store owner Louis Auster.

Most modern versions of the drink contain neither eggs nor cream, although

earlier versions did include eggs.

The egg cream is almost exclusively a fountain drink. Although there have been several attempts to bottle it,

none has been wholly successful, as its fresh taste and characteristic head require mixing of the ingredients

just before drinking.

Origins

The origin of the name "egg cream" is constantly debated. One theory was said that they used grade "A" milk

calling it a chocolate A cream thus sounding like 'egg' cream. Stanley Auster, the grandson of the beverage's

alleged inventor, has been quoted as saying that the origins of the name are lost in time. One commonly

accepted origin is that "Egg" is a corruption of the German (also found in Yiddish) word echt ("genuine" or

"real") and this was a "good cream". It may also have been called an "Egg Cream" because in the late 19th

century, there were already many chocolate fountain/dessert drinks using actual eggs (e.g. 'Egg Brin'), and

Auster wanted to capitalize on the name.

Author of the book Fix the Pumps historical look at soda fountains, Darcy S. O'Neil claims that the "New

York Egg Cream" is a variation of the original milkshake served at soda fountains throughout America in the

late 19th century.

Around 1885 the milkshake became a popular item at soda fountains. Unlike today's thick, ice cream like

consistency, the original milkshakes were made with sweet cream (sometimes frozen as "ice cream"), a whole

egg, flavored syrup and soda water. The egg, cream and syrup were shaken in a cocktail shaker until light and

frothy, then poured into a glass where the soda water was added.

The Egg Cream was most likely a version created to keep the price low, as most soda fountain items were sold

for 5 cents. As eggs and cream became more expensive, and as a result of health concerns stemming from

using raw eggs in an uncooked product, they would be removed (eggs) or replaced (cream) with milk leading

to what we now know as a New York Egg Cream.

The real inventor of what is known as the traditional egg cream (chocolate syrup, milk and seltzer) was

Nathan Herman and Jack Witt (his brother in law) who founded Herman and Witt crica 1910. Both were

residents of Crown Heights in Brooklyn. They created a syrup company which supplied chocolate and other

syrups to candy stores which had soda fountains. They later sold the company to what became Fox's U-Bet, an

early competitor (Per Doris Herman Leonard, born 1924, daughter of Nathan Herman).

According to Nathan (as related to and by his daughter Doris), around 1910 sitting in a local deli in Brooklyn,

Nathan and Jack discussed how to build their syrup company. They were determined to create a refreshing

drink at a low cost and called it "egg cream", which contained neither eggs nor cream, since these were more

expensive ingredients. They promoted this idea and it rapidly became a fixture in candy shops and the most

popular drink of thirsty New Yorkers.

Another explanation comes from reports that it grew out of a request for "chocolat et crème" from someone

who had experienced a similar drink in Paris, which name morphed phonetically into the current version. Yet

another plausible answer is that the first version did, in fact, use egg and cream, but due to the food limitations

in WWII they were dropped from the recipe. One work from 1859, Domestic and rural affairs.: The family,

farm and gardens, and the domestic animals, does include a recipe that consists of barely more than these two

ingredients:

"Egg Cream: The yolks of three eggs, and a dessertspoonful of good new milk or cream, add two drops of oil

of cinnamon. This is a very good nourishing mixture. The oil of cinnamon is cordial and tonic, and the above

has been recommended in lung complaints..."

A similar recipe still was cited at the beginning of the 20th century, but had already dropped the cream:

"Egg Cream: The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of sifted sugar, a little cinnamon.

Beat up all the ingredients, put the mixture into a saucepan over a sharp fire, and whisk it till quite frothy,

taking care not to let it boil; fill into glasses and serve at once."

Another from the same year (1915) uses both ingredients, though the intent here seems to be to reinforce

whipped egg whites:

"Egg Cream: 2 tablespoons fresh cream, the white of 1 egg. Put the white of egg on to a plate and beat to a

stiff froth with the flat of a knife. (A palette knife is the best.) Then beat the cream into it. This makes a

nourishing dressing for either vegetable salad or fruitsalad. Especially suitable for invalids and persons of

weak digestion."

Because a traditional egg cream relied upon seltzer under high pressure being delivered via a siphon nozzle

rather than poured from a bottle, modern preparation has been slightly altered to preserve the traditional layer

effect.

Variations

The Brooklyn Egg Cream consisted of chocolate syrup while the New York Egg Cream used vanilla syrup.

The vanilla egg cream was offered for 5 cents in the 1950s and 1960s at classic Manhattan candy and

newspaper shops in Yorkville and East Harlem.

Similar beverages

Other sweet soda- and milk-based beverages include the Vietnamese soda sữa hột gà, a beverage prepared

with sweetened condensed milk, egg yolk, and soda water.

Milkis, a beverage made by the Korean Company, Lotte Chilsung, is also a sweet-soda-milk drink. It is a

citrusy soda base mixed with a little milk. Milkis comes in a variety of flavors, including strawberry, orange,

and muskmelon.

A Smith and Curran (or Smith and Kearns) is an alcoholic beverage, developed in North Dakota during the

mid-20th century oil boom, made of coffee liqueur, cream, and soda water. Other alcoholic cocktail variants

that make use of eggs include the sour (cocktail), the fizz (cocktail) and the flip (cocktail).

World's largest

In June 1980, Stuart Grunther and Ron Roth owned a siphon seltzer distributing company in NYC called

Seltzer Unlimited. They were responsible for creating the world's largest chocolate egg cream in Central Park,

NY. It was 110 gallons in size and the contents were given away. Major media coverage included the AP wire

services. The event was sponsored by Fox's U-Bet syrup and the NYC Parks Department.

Celebration

March 15th is National Egg Cream Day, which celebrates not only the egg cream but also the many handmade

drinks of the soda fountain.

Gunner (cocktail)

A gunner is a cocktail served in more prominent clubs and bars, especially those popular with expats, in

Hong Kong and other parts of the Far East and India formerly under British colonial rule. It consists of equal

parts ginger beer (or lemonade) and ginger ale with a dash of Angostura bitters and sometimes a measure of

lime cordial or lemon juice. It is regarded as a non-alcoholic drink, although Angostura bitters is 44.7%

alcohol by volume. It is noted for its refreshing qualities, especially in warm weather.

The gunner has been described as "the only real Hong Kong cocktail"

Related drinks (or possibly alternative names): Malawi shandy, rock shandy, Windermere

Lemon, Lime and Bitters

Lemon, Lime and Bitters (LLB) is a mixed drink made with lemonade, lime juice or cordial, and bitters. It

is sometimes (erroneously) made with lemon squash instead of lemonade.

It is often considered to be a non-alcoholic cocktail (or mocktail) due to its exceedingly low alcohol content,

though some establishments consider it to be alcoholic and will not serve it without identification or proof of

age

History

A product of Trinidad and Tobago's Angostura beverage company, Lemon, Lime and Bitters is commonly

consumed in Australia and New Zealand where it became customary for golf players to have a drink of LLB

after a round of golf

It is made to order in most bars but a pre-mixed version is made by a number of soft drink companies and this

Type Mixed drink

Served Straight up or with ice

Standard

garnish Slice of lemon or lime

Standard

drinkware

Highball glass

Commonly

used

ingredients

Lemonade

Lime juice cordial (aka sweetened

lime juice)

Bitters

Preparation

Rim the inside of the glass with 4 to 5 dashes

of bitters then pour lemonade and lime juice

(15-30 mL) into glass. Garnish if desired.

version is widely available in supermarkets.

Bloody Mary (cocktail)

IBA Official Cocktail

A Bloody Mary garnished with lemon, carrot, celery, and

pitted manzanilla olives. Served with ice cubes and drinking

straws in an Old Fashioned glass.

Type Mixed drink

Primary

alcohol by

volume

Vodka

Served On the rocks; poured over ice

Standard

garnish Celery stalk or dill pickle spear

Standard

drinkware

Highball glass

IBA specified

ingredients*

45ml (3 parts) Vodka

90ml (6 parts) Tomato juice

15ml (1 part) Lemon juice

Preparation

Add dashes of Worcestershire Sauce,

Tabasco, salt and pepper into highball glass,

then pour all ingredients into highball with

ice cubes. Stir gently. Garnish with celery

stalk and lemon wedge (optional).

A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings

such as Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery,

olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. It has been called "the world's most

complex cocktail."

History

The Bloody Mary's origin is unclear. Fernand Petiot claimed to have invented the drink in 1921 while

working at the New York Bar in Paris, which later became Harry's New York Bar, a frequent Paris hangout

for Ernest Hemingway and other American expatriates. Two other claims have some plausibility. The first is

that it was invented in the 1930s at New York’s 21 Club by a bartender named Henry Zbikiewicz, who was

charged with mixing Bloody Marys. A second claim attributes its invention to the comedian George Jessel,

who frequented the 21 Club. In 1939, Lucius Beebe printed in his gossip column This New York one of the

earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up

which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half

vodka."

Fernand Petiot seemed to corroborate Jessel's claim when the bartender spoke to The New Yorker magazine in

July 1964, saying:

"I initiated the Bloody Mary of today," he told us. "Jessel said he created it, but it was really nothing but

vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt,

two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a

dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice,

shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole

Room and in the other restaurants and the banquet rooms."

Origin of the name

The name "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of

England (whose 16th-century persecution of Protestants earned her the nickname)—and fictional women

from folklore. Some drink aficionados believe the inspiration for the name was Hollywood star Mary

Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of

Blood.

Preparation and serving

The Bloody Mary is sometimes mistakenly believed to alleviate hangovers when it is served in the morning.

In the United States, the Bloody Mary is a popular drink choice at restaurants that serve brunch.

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink

have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served

in a tall glass, often over ice.

Shirley Temple (cocktail)

A

Shirley Temple is a non-alcoholic

mixed drink made with two parts;

ginger ale, and a splash of grenadine,

garnished with a maraschino cherry.

Nowadays, lemon-lime soda is

occasionally substituted in part, or in

whole, for ginger ale.

Shirley Temples are often served to

children dining with adults in lieu of

real cocktails, as is the similar Roy

Rogers.

The cocktail may have been invented

in the 1930s by a bartender at

Type Non-alcoholic mixed drink

Standard garnishMaraschino cherry

Commonly used ingredients Ginger ale

Grenadine syrup

Chasen's, a restaurant in Beverly Hills,

California, to serve then child actress

Shirley Temple. Other claims to its

origin, however, have been made.