"I'd Like a..." - Match the Cocktail Quiz

Answer: Manhattan

Legend says that the Manhattan was invented in the 1870s at the Manhattan Club in New York City. At a banquet for Samuel J. Tilden, who had just been elected Governor of New York, hosted by the socialite Jennie Jerome, she requested that a special drink be mixed in Tilden's honour, which was so successful that people eventually requested it, calling it after the club.

However Jerome, who was married to Lord Randolph Churchill, was not in the United States at the time, as she was heavily pregnant with her son, Winston.

Answer: Cosmopolitan

The Cosmopolitan is a cocktail that resembles the similar Kamikaze. Although the Cosmopolitan is regarded as a modern creation, with various people claiming credit from the early 1970s to the late 1980s, the recipe for a similar drink, also named as the Cosmopolitan, was published in 1934. One of various stories relating to the creation of the modern Cosmopolitan is that Neal Murray, the bartender at the Cork & Cleaver steak house in Minneapolis, added cranberry juice to a kamikaze, with the taster remarking "how cosmopolitan" upon tasting it.

Answer: Sidecar

The Sidecar originated after World War I, with various stories putting its creation either in London or Paris. The first recipe appeared in the 1922 books "Harry's ABC of Mixing Cocktails" by Harry MacElhone, and "Cocktails and How to Mix Them" by Robert Vermeire. Both stated that Pat MacGarry, the bartender at Buck's Club in London, was responsible for its popularity in that city, with MacElhone initially suggesting that MacGarry was responsible for its creation (he later claimed the distinction himself), while Vermeire suggested it was already popular in Paris, with the Ritz Hotel claiming the creation of it, and that MacGarry merely brought it over to London.

Answer: Mimosa

The Mimosa has a long history, as drinks made of sparkling wine and orange juice, as well as other fruits, had been consumed in Spain for centuries. Although the Mimosa is generally regarded as being made with champagne, any sparkling wine can be used. One of the more well known stories of the modern Mimosa's invention is that it came about in 1925 when bartender Frank Meier mixed champagne and orange juice at the Ritz Hotel in Paris.

A similar drink, the buck's fizz, is also made with orange juice and sparkling wine, but unlike the Mimosa, which uses equal parts, the Buck's Fizz uses two parts wine to one part orange juice.

This was invented in 1921 at Buck's Club in London.

Answer: Mai Tai

The Mai Tai gets its name from the Tahitian word 'maita'i', meaning 'good'. The recipe for the Mai Tai came about in 1944 from Victor J. Bergeron, the owner of the restaurant Trader Vic's. However, Bergeron had a good natured rivalry regarding the creation of the Mai Tai with Donn Beach, the owner of the rival Don the Beachcomber restaurant, who claimed invention of it in 1933. Since its creation, the Mai Tai has become a major element in what became known as tiki culture in bars and restaurants.

Answer: Vesper

The Vesper was originally invented by British author Ian Fleming, who wrote out the recipe in his 1953 novel "Casino Royale"; the lead character, James Bond, orders a martini, but then instructs the bartender to make it with gin, vodka and Kina Lillet, which he subsequently names as the Vesper after the novel's lead female character.

The drink itself is a variation on an ordinary martini, in that it uses both gin and vodka. In the original recipe, Kina Lillet is used - this was a white wine liqueur flavoured with quinine, but was discontinued in 1986 when it was reformulated to reduce the quinine content and make it sweeter.

The new version, Lillet Blanc, is used in the modern Vesper recipe. However, another version, named Lillet Dry, was produced for the British market - it has been suggested that this was the version intended in the original recipe in "Casino Royale".

Answer: Negroni

The origins of the Negroni are not clear, but it was first recorded as being mixed in 1919 at the Caffè Casoni in Florence, when Count Camillo Negroni asked the bartender, Fosco Scarselli, to strengthen his Americano cocktail by adding gin instead of soda water.

The success of the cocktail led to Count Negroni setting up a distillery near Treviso to produce a ready-made version of it that was sold as Antico Negroni 1919. It first came to international prominence when the actor Orson Welles, while working on the film "Cagliostro" in 1947, described the drink in a correspondence to "The Coshocton Tribune", saying, "The bitters are excellent for your liver, the gin is bad for you.

They balance each other."

Answer: Piña colada

The Piña Colada officially came about in 1954 when Ramón "Monchito" Marrero, a bartender at the Caribe Hilton Hotel in San Juan, devised a recipe for the drink that "captured the essence of Puerto Rico". However, an alternative suggestion for the drink's creation is that it was created by Don Ramon Portas Mingot in 1963 at the Barrachina restaurant.

The earliest known story of the Piña Colada comes from the early 19th century, when pirate Roberto Cofresí gave his crew a drink made of white rum, coconut and pineapple as a boost to their morale.

The recipe for this was lost upon Cofresí's death in 1825.

Answer: Hemingway Special

The writer Ernest Hemingway first purchased a house in Cuba in 1940, and lived there for the next 20 years. While there, one of his haunts was the Floridita restaurant in Havana, whose signature drink was the Floridita Daiquiri. One day, Hemingway tried the Floridita Daiquiri, and said to the bartender, "That's good, but I'd prefer it without the sugar... and double the rum." The new drink came to be known as the Papa Doble or Hemingway Daiquiri; grapefruit juice was subsequently added turning it into what became the Hemingway Special.

Answer: Bloody Mary

The bartender Fernand Petiot claimed to have devised the Bloody Mary in 1921 while working at the New York Bar in Paris as a spur of the moment use of just vodka and tomato juice. Later, in 1934, he claimed to have refined this while working at the St Regis Hotel in New York through adding salt, black and caynene pepper, lemon juice and Worcestershire sauce to the shaker; this eventually evolved into the modern recipe, which uses tabasco sauce in addition to the salt and pepper.

Although the name Bloody Mary is most associated with Queen Mary I of England, there are a number of theories as to its origin in connection with the drink - that it was named for the actress Mary Pickford; a waitress called Mary who worked at the Bucket of Blood bar in Chicago; it was derived from 'Vladimir', as the first customer Petiot is alleged to have served his drink to was Vladimir Smirnov of the Smirnov vodka family.