CLOSE
Original image
iStock

10 Disgusting Classic Cocktail Names

Original image
iStock

Bartenders began putting cocktail names and recipes to paper centuries ago. As they soon discovered, many were using different names for the same recipes or the same name for drinks with much different ingredients. The 1913 Bartenders’ Manual, by the Bartenders Association of America, attempted to clear up some of the overlap. “In compiling this book our subject is to come as near as possible to a uniformity of names and methods of mixing and serving drinks with the view of establishing a standard to work from,” the book begins. “There is no actual code universal, either in name or formulas for mixing drinks … Our endeavor is to assemble the various names and methods of concoctions so as to prevent confusion.”

In general, the names that stuck around were the ones that were the easiest to remember. So when bartenders came up with new drinks, they’d try to make theirs memorable by giving them either frank, informative names or totally bizarre ones that no one else would possibly come up with.

Today, bartenders still use this principle when naming their original craft cocktails. Molly Wellmann, who is owner of Japp’s bar in Cincinnati, considers how her new cocktail names will be received in the future. “I believe every craft cocktail will be a classic one day,” she says. “When you make your own cocktail, you should always have a good story behind the name because 100 years from now, there’s going to be a bartender wanting to know about this one drink.”

Flipping through cocktail books from 100 to 200 years ago, it’s obvious that many bartenders did not have the same foresight. In our search through 50 cocktail books that were published between the 1820s and 1940s, we found quite a few cocktails with names that we’re glad were lost to history. (Many of these titles are available to peruse at the EUVS Digital Collection, an online library of bartending books.)

Whether it’s because tastes have changed or because the words carry completely different connotations today, the following 10 cocktails all have one thing in common: Judging by their names alone, you wouldn’t want to put them anywhere near your mouth.

1. URANIUM FIZZ

This recipe—which called for making a regular gin fizz with the addition of ginger ale—comes from Bill Kelly's 1946 book The Roving Bartender.

2. AMMONIA AND SELTZER

A medicinal hangover cure conceived in George J. Kappeler’s 1895 book Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks, this formula calls for mixing seltzer or plain water with the aromatic ammonia spirit (not the kitchen cleaner!), which was and still is used to prevent fainting and gastric acid.

3. GRIT COCKTAIL

A tiny drink composed of vermouth and whiskey and found in Drinks (1920) by Jacques Straub, this concoction goes down much smoother than you’d imagine. 

4. BOSOM CARESSER

Edward Spencer’s very specific recipe for fondling-in-a-glass, detailed in The Flowing Bowl (1903), consists of sherry, brandy, an egg yolk, sugar, and two grains of cayenne pepper.

5. STOMACH ESSENCE

The Flowing Bowl also contains the recipe for this tummy-clearing cocktail, which is infused with two exotic ingredients: cortex China (a bitter Chinese herb used for releasing toxins) and flores Cassia or cinnamon, which increases blood flow.

6. BEEF TEA

This straightforward drink from Harry Johnson’s Bartenders’ Manual (1900) is made from beef extract, or highly concentrated beef stock, and hot water. Other versions of this recipe call for chilled water or even raw beef. You can add sherry or brandy to the glass for an upcharge. 

7. MONKEY GLAND

This tropical recipe contains gin, orange juice, absinthe and grenadine and can be found in Café Royal Cocktail Book Coronation Edition (1937) by William J. Tarling.

8. HOT INVALID PUNCH

Made for invalids like the hungover, not of them, this hearty punch in Louis’ Mixed Drinks (1906) by Jacques Louis Muckensturm contains chicken consomme, sherry, and poached eggs. 

9. ASSES’ MILK

Probably named after the donkey instead of the body part, this cocktail in Cooling Cups and Dainty Drinks (1872) by William Terrington combines aerated lemonade with half a gill (or about 2 ounces) of rum. The gill was a unit of measurement and physical vessel that was used in 14th Century England like a modern-day jigger.

10. DIARRHEA MIXTURE

There is no way to know if this ginger-peppermint-brandy cocktail, found in Drinks (1920), was meant to resemble its namesake in the glass or cause it after you consumed it. Either way, bottom’s up!

Original image
Hulton Archive/Getty Images
arrow
science
6 Radiant Facts About Irène Joliot-Curie
Original image
Hulton Archive/Getty Images

Though her accomplishments are often overshadowed by those of her parents, the elder daughter of Marie and Pierre Curie was a brilliant researcher in her own right.

1. SHE WAS BORN TO, AND FOR, GREATNESS.

A black and white photo of Irene and Marie Curie in the laboratory in 1925.
Irène and Marie in the laboratory, 1925.
Wellcome Images, Wikimedia Commons // CC BY 4.0

Irène’s birth in Paris in 1897 launched what would become a world-changing scientific dynasty. A restless Marie rejoined her loving husband in the laboratory shortly after the baby’s arrival. Over the next 10 years, the Curies discovered radium and polonium, founded the science of radioactivity, welcomed a second daughter, Eve, and won a Nobel Prize in Physics. The Curies expected their daughters to excel in their education and their work. And excel they did; by 1925, Irène had a doctorate in chemistry and was working in her mother’s laboratory.

2. HER PARENTS' MARRIAGE WAS A MODEL FOR HER OWN.

Like her mother, Irène fell in love in the lab—both with her work and with another scientist. Frédéric Joliot joined the Curie team as an assistant. He and Irène quickly bonded over shared interests in sports, the arts, and human rights. The two began collaborating on research and soon married, equitably combining their names and signing their work Irène and Frédéric Joliot-Curie.

3. SHE AND HER HUSBAND WERE AN UNSTOPPABLE PAIR.

Black and white photo of Irène and Fréderic Joliot-Curie working side by side in their laboratory.
Bibliothèque Nationale de France, Wikimedia Commons // Public Domain

Their passion for exploration drove them ever onward into exciting new territory. A decade of experimentation yielded advances in several disciplines. They learned how the thyroid gland absorbs radioiodine and how the body metabolizes radioactive phosphates. They found ways to coax radioactive isotopes from ordinarily non-radioactive materials—a discovery that would eventually enable both nuclear power and atomic weaponry, and one that earned them the Nobel Prize in Chemistry in 1935.

4. THEY FOUGHT FOR JUSTICE AND PEACE.

The humanist principles that initially drew Irène and Frédéric together only deepened as they grew older. Both were proud members of the Socialist Party and the Comité de Vigilance des Intellectuels Antifascistes (Vigilance Committee of Anti-Fascist Intellectuals). They took great pains to keep atomic research out of Nazi hands, sealing and hiding their research as Germany occupied their country, Irène also served as undersecretary of state for scientific research of the Popular Front government.

5. SHE WAS NOT CONTENT WITH THE STATUS QUO.

Irène eventually scaled back her time in the lab to raise her children Hélène and Pierre. But she never slowed down, nor did she stop fighting for equality and freedom for all. Especially active in women’s rights groups, she became a member of the Comité National de l'Union des Femmes Françaises and the World Peace Council.

6. SHE WORKED HERSELF TO DEATH.

Irène’s extraordinary life was a mirror of her mother’s. Tragically, her death was, too. Years of watching radiation poisoning and cancer taking their toll on Marie never dissuaded Irène from her work. In 1956, dying of leukemia, she entered the Curie Hospital, where she followed her mother’s luminous footsteps into the great beyond.

Original image
iStock
arrow
Live Smarter
You Can Now Order Food Through Facebook
Original image
iStock

After a bit of controversy over its way of aggregating news feeds and some questionable content censoring policies, it’s nice to have Facebook roll out a feature everyone can agree on: allowing you to order food without leaving the social media site.

According to a press release, Facebook says that the company decided to begin offering food delivery options after realizing that many of its users come to the social media hub to rate and discuss local eateries. Rather than hop from Facebook to the restaurant or a delivery service, you’ll be able to stay within the app and select from a menu of food choices. Just click “Order Food” from the Explore menu on a desktop interface or under the “More” option on Android or iOS devices. There, you’ll be presented with options that will accept takeout or delivery orders, as well as businesses participating with services like Delivery.com or EatStreet.

If you need to sign up and create an account with Delivery.com or Jimmy John’s, for example, you can do that without leaving Facebook. The feature is expected to be available nationally, effective immediately.

[h/t Forbes]

SECTIONS

arrow
LIVE SMARTER
More from mental floss studios