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38-761: Ballantine's is a brand of blended Scotch whisky produced by the Chivas Brothers subsidiary of Pernod Ricard in Dumbarton , Scotland . The Ballantine's flavour is dependent on fingerprint malts from Miltonduff and Glenburgie, blended with 50 single malts and four single grains. The brand has won many accolades and awards for its products. The world's second highest selling Scotch whisky in 2021, it has historically been strong in Southern Europe. Ballantine's Scotch whisky can trace its heritage back to 1827, when farmer's son George Ballantine set up

76-476: A bartender's guide called How to Mix Drinks; or, The Bon Vivant's Companion which included 10 cocktail recipes using bitters, to differentiate from other drinks such as punches and cobblers. Cocktails continued to evolve and gain popularity throughout the 1900s, with the term eventually expanding to cover all mixed drinks. In 1917, the term cocktail party was coined by Julius S. Walsh Jr. of St. Louis , Missouri . With wine and beer being less available during

114-560: A beverage appeared in The Farmers Cabinet, 1803, . The first definition of a cocktail as an alcoholic beverage appeared three years later in The Balance and Columbian Repository ( Hudson, New York ) May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters; however, this definition evolved throughout the 1800s to include the addition of a liqueur . In 1862, Jerry Thomas published

152-522: A blend of two or more single malt Scotch whiskies that have been distilled at more than one distillery; Blended Grain Scotch Whisky means a blend of two or more single grain Scotch whiskies that have been distilled at more than one distillery; and Blended Scotch Whisky means a blend of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies. The regulations also allow

190-519: A common item in liquor stores. In the modern world and the Information Age , cocktail recipes are widely shared online on websites. Cocktails and restaurants that serve them are frequently covered and reviewed in tourism magazines and guides. Some cocktails, such as the Mojito , Manhattan , and Martini , have become staples in restaurants and pop culture. The term cocktail can refer to

228-425: A mix of cognac with a dash of his bitters. Several authors have theorized that "cocktail" may be a corruption of " cock ale ". There is a lack of clarity on the origins of cocktails. Traditionally cocktails were a mixture of spirits, sugar, water, and bitters . By the 1860s, however, a cocktail frequently included a liqueur . The first publication of a bartenders ' guide which included cocktail recipes

266-507: A person, having swallowed a glass of it, is ready to swallow any thing else. Other origins have been suggested, as corruptions of other words or phrases. These can be dismissed as folk etymologies , given the well-attested term "cock-tail" for a horse. Dale DeGroff hypothesizes that the word evolved from the French coquetier , for an eggcup in which Antoine A. Peychaud, creator of Peychaud's Bitters , allegedly used to serve his guests

304-614: A small grocery store in Edinburgh supplying a range of whiskies to his clientele. In 1865 George delegated the store's operation to his eldest son, Archibald, while he opened a larger establishment in Glasgow. Here he concentrated on the wine and spirit trade, catering to clients that included the Hindu Royal Family. He also began to create his own blends. These inspired additional demand, drawing second son, George junior, into

342-457: A stimulating drink, like pick-me-up . This agrees with usage in early citations (1798: "'cock-tail' (vulgarly called ginger)", 1803: drink at 11 a.m. to clear the head, 1806: "stimulating liquor"), and suggests that a cocktail was initially considered a medicinal drink, which accords with the use of bitters. Etymologist Anatoly Liberman endorses as "highly probable" the theory advanced by Låftman (1946), which Liberman summarizes as follows: It

380-543: A wide variety of drinks; it is typically a mixed drink containing alcohol. When a combined drink contains only a distilled spirit and a mixer , such as soda or fruit juice , it is a highball . Many of the International Bartenders Association Official Cocktails are highballs. When a mixed drink contains only a distilled spirit and a liqueur , it is a duo, and when it adds cream or a cream-based liqueur, it

418-426: Is a mixed drink , usually alcoholic . Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups , tonic water , shrubs , and bitters . Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. A well-known 'cocktail' in ancient Greece

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456-431: Is a trio. Additional ingredients may be sugar, honey , milk, cream , and various herbs. Mixed drinks without alcohol that resemble cocktails can be known as "zero-proof" or "virgin" cocktails or "mocktails". The origin of the word "cocktail" is disputed. It is presumably from "cock-tail", meaning "with tail standing up, like a cock's", in particular of a horse, but how this came to be applied to alcoholic mixed drinks

494-415: Is not to be confused with American whiskey labeled as a "blend of straight whiskeys". A "blend of straight whiskeys" is a mixture of one or more straight whiskeys that either includes straight whiskeys produced in different U.S. states or coloring and flavoring additives (and possibly other approved "blending materials") or both, but does not contain neutral grain spirits. Cocktail A cocktail

532-399: Is unclear. The most prominent theories are that it refers to a stimulant, hence a stimulating drink, or to a non-purebred horse, hence a mixed drink. Cocktail historian David Wondrich speculates that "cocktail" is a reference to gingering , a practice for perking up an old horse by means of a ginger suppository so that the animal would "cock its tail up and be frisky", hence by extension

570-709: The Old Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail. The ingredients listed (spirits, sugar, water, and bitters) match the ingredients of an Old Fashioned , which originated as a term used by late 19th-century bar patrons to distinguish cocktails made the "old-fashioned" way from newer, more complex cocktails. In the 1869 recipe book Cooling Cups and Dainty Drinks , by William Terrington, cocktails are described as: Cocktails are compounds very much used by "early birds" to fortify

608-612: The Prohibition in the United States (1920–1933), liquor-based cocktails became more popular due to accessibility, followed by a decline in popularity during the late 1960s. The early to mid-2000s saw the rise of cocktail culture through the style of mixology which mixes traditional cocktails and other novel ingredients. By 2023, the so-called "cocktail in a can" had proliferated (at least in the United States) to become

646-457: The Marine as a blend of two or more different whiskey types among the pot still , malt , and grain whiskey categories. Its production usually includes Irish grain whiskey that is produced from a distillate that "is much less intense in flavor when compared to pot still distillates ... at a strength of c. 94.5% vol. " Under Scotch Whisky Regulations , Blended Malt Scotch Whisky means

684-580: The Noblesse of Scotland". The new owners' first task was to secure fillings, to which end the Miltonduff and Glenburgie Distilleries were purchased, and a massive new grain distillery – the largest in Europe – built at Dumbarton. During the 1960s the company turned to Europe – at that time an unexplored market for Scotch whisky – and by 1965 had secured such a strong foothold there that it resolved to gear

722-536: The Scottish and Irish limit of 94.8%, as the purity of neutral grain spirit has a practical limit of approximately that value. Whiskies with a lower distillation proof are also often included for flavor, with rye whisky being characteristically included. Canadian whisky may contain both caramel coloring and flavoring. Irish blended whiskey is defined by the Republic of Ireland 's Department of Agriculture, Food and

760-418: The United States (1920–1933), when alcoholic beverages were illegal, cocktails were still consumed illegally in establishments known as speakeasies . The quality of the liquor available during Prohibition was much worse than previously. There was a shift from whiskey to gin , which does not require aging and is, therefore, easier to produce illicitly. Honey, fruit juices, and other flavorings served to mask

798-635: The addition of caramel color , regardless of whether the final product is labeled as blended or not. American "blended whiskey" – alternatively labeled as "whiskey – a blend" – must contain a minimum of 20% straight whiskey . Blended whiskey that contains a minimum of 51% straight whiskey of one particular grain type (i.e., rye, malt, wheat, or bourbon whiskey) includes the grain type in its label description (e.g., "blended rye whiskey" or "blended bourbon whiskey"). Spirits containing less than 20% straight whiskey but greater than 5% whiskey of any kind can be labeled "spirit whiskey". American "blended whiskey"

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836-411: The business. Trading as "George Ballantine and Son Ltd", the firm added a bonded warehouse and began to export their Scotch. George senior retired in 1881 and died 10 years later at age 83 with George junior taking over. Business thrived under George junior, and the family sold out profitably to the firm of Barclay and McKinlay in 1919. Building on the reputation and goodwill of the "Ballantine's" name,

874-670: The company became part of the global beverage conglomerate Allied Domecq . In 2002 the large Dumbarton Grain distillery was mothballed, with production shifting to the Strathclyde Grain distillery in the Gorbals of Glasgow. In 2005 Ballantine's was acquired by Pernod Ricard . Ballantines still maintain a large bonded warehouse complex in Dumbarton East and a bottling plant to the North of the town. In 2006, Sandy Hyslop

912-402: The foul taste of the inferior liquors. Sweet cocktails were easier to drink quickly, an important consideration when the establishment might be raided at any moment. With wine and beer less readily available, liquor-based cocktails took their place, even becoming the centerpiece of the new cocktail party . Cocktails became less popular in the late 1960s and through the 1970s, until resurging in

950-437: The home trade to supporting the overseas business. Strong distribution and the popularity of Scotch whisky in the mid-1980s were key influencers in growth. Ballantine's was named the number one brand in Europe and the third largest in the world in 1986 with the oldest product Ballantine's Finest. In Korea, Ballantine's is the clear number one in the category with its ever-popular Ballantine's 17 in addition to 21 and 30. In 1988,

988-405: The inner man, and by those who like their consolations hot and strong. The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit and a mixer . Published in 1902 by Farrow and Jackson , "Recipes of American and Other Iced Drinks" contains recipes for nearly two dozen cocktails, some still recognizable today. The first "cocktail party" ever thrown

1026-632: The minimum age of the spirits used in the blend. In the United States, the age statement only refers to the minimum age of the straight whiskey — which must comprise at least 20% of the content — used within the blend. As neutral spirits are not considered whiskeys, they do not have to be aged at all for the production of U.S. blended whiskey. Most Canadian whiskies are blends. Any grain spirit aged for at least three years in Canada may be called Canadian whisky. Regulations do not specify any distillation limit, although in practice, it differs little from

1064-504: The new owners focused on developing it as a brand for their blended whiskies. When increasing resources were needed to compete fully in the growing world market, the internationally experienced Canadian distilling concern of Hiram Walker Gooderham & Worts acquired Ballantine's in 1937. The next year the company received the Grant of Heraldic Arms featured on their bottles, recognising George Ballantine & Son as an "incorporation noble on

1102-405: The presence of the other ingredients makes the subtleties of the taste of the whiskey less critical to the overall taste of the drink. Most blended whiskeys do not list an age, although the regulations governing its production in some countries specify a minimum aging requirement. All spirits in a Canadian, Scottish, or Irish whiskey must be aged at least three years, and any age statement refers to

1140-401: The question, "What is a cocktail?": Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters —it is vulgarly called bittered sling , and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because

1178-641: The various Scotch whisky blends sold under the Johnnie Walker brand, as well as Ballantine's , Grant's , Chivas Regal and other Scotch whisky blends. Higher proof spirits with less time aging are usually much less expensive to produce than straight whiskeys or single malt whiskeys and are often the primary spirits in blends, along with more premium whiskies and other ingredients added for flavoring. Most cocktails and mixed drinks that contain whiskey are made using economically priced blended whiskeys rather than higher priced whiskeys, primarily because

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1216-633: The word as originating in the U.S. The first recorded use of cocktail as a beverage (possibly non-alcoholic) in the United States appears in The Farmer's Cabinet , April 28, 1803: 11. [a.m.] Drank a glass of cocktail—excellent for the head...Call'd at the Doct's. found Burnham—he looked very wise—drank another glass of cocktail. The first definition of cocktail known to be an alcoholic beverage appeared in The Balance and Columbian Repository ( Hudson, New York ) May 13, 1806; editor Harry Croswell answered

1254-630: Was allegedly by Julius S. Walsh Jr. of St. Louis , Missouri , in May 1917. Walsh invited 50 guests to her home at noon on a Sunday. The party lasted an hour until lunch was served at 1   p.m. The site of this first cocktail party still stands. In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop's residence ever since. During Prohibition in

1292-629: Was an acceptable alcoholic drink, but diluted, not a "purebred", a thing "raised above its station". Hence the highly appropriate slang word used earlier about inferior horses and sham gentlemen. The first recorded use of cocktail not referring to a horse is found in The Morning Post and Gazetteer in London, England, March 20, 1798: Mr. Pitt, two petit vers of "L'huile de Venus" Ditto, one of "perfeit amour" Ditto, "cock-tail" (vulgarly called ginger) The Oxford English Dictionary cites

1330-569: Was appointed as Ballantine's Master Blender – the 5th Master Blender in Ballantine's 180-year history. In November 2024, Ballantine’s releases its first single grain expression, named Ballantine’s Single Distillery. Ballantine's produces a range of seven expressions with various characteristics and age statements: Blended whisky#Scotland Some examples of blended whiskey include Canadian Club , Canadian Mist , Jameson Irish Whiskey , Seagram's Seven , Kessler Whiskey , Hibiki , and

1368-472: Was customary to dock the tails of horses that were not thoroughbred   [...] They were called cocktailed horses, later simply cocktails. By extension, the word cocktail was applied to a vulgar, ill-bred person raised above his station, assuming the position of a gentleman but deficient in gentlemanly breeding.   [...] Of importance [in the 1806 citation above] is   [...] the mention of water as an ingredient.   [...] Låftman concluded that cocktail

1406-444: Was in 1862 – How to Mix Drinks; or, The Bon Vivant's Companion , by "Professor" Jerry Thomas . In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other mixed drinks were 10 recipes for "cocktails". A key ingredient distinguishing cocktails from other drinks in this compendium was the use of bitters . Mixed drinks popular today that conform to this original meaning of "cocktail" include

1444-665: Was named kykeon . It is mentioned in the Homeric texts and was used in the Eleusinian Mysteries . 'Cocktail' accessories are exposed in the Museum of the Royal Tombs of Aigai (Greece). They were used in the court of Philip II of Macedon to prepare and serve mixtures of wine, water, honey as well as extracts of aromatic herbs and flowers, during the banquets. In the United States, a written mention of 'cocktail' as

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