Liquid Assets Trivia Quiz

The mimosa, a simple combination of champagne and chilled orange juice, took shape in the 1920s, most likely at the Ritz Hotel in Paris. It is usually served in a champagne flute, a tall, narrow glass that helps maintain its carbonation. The proportions are often kept close to equal.

A dirty martini builds on the standard martini by adding olive brine. The base remains gin or vodka mixed with dry vermouth, but the brine shifts the flavor toward something saltier. It is typically served in a martini glass and garnished with olives. The variation became popular in the mid-20th century, likely in New York.

The Bloody Mary combines vodka with tomato juice and a range of seasonings, including Worcestershire sauce, hot sauce, lemon juice, and salt. It is usually served in a tall glass such as a highball or pint glass. Garnishes can include a celery stalk, olives, or pickles. The drink dates to the 1920s or 1930s and is often linked to bartender Fernand Petiot at Harry's New York Bar in Paris.

Rum, cola, and lime juice form the Cuba libre, a drink associated with early 20th-century Havana. It is served in a highball glass filled with ice, with enough space for a full pour of cola. The name translates to "Free Cuba," a reference to Cuba's independence from Spain after the Spanish-American War in 1898 and the period of U.S. influence that followed.

The margarita is made with tequila, lime juice, and orange liqueur (often triple sec). It is commonly served with a salted rim, a practice that likely developed in mid-20th-century Mexico. The glass is wide and shallow, and the varieties include those made with ice cubes or blended mixtures.

The margarita's origin is uncertain, but most accounts place it in Mexico in the 1930s or 1940s, with several competing stories about who first made it.

The cosmopolitan uses vodka, triple sec, cranberry juice, and fresh lime juice. It is served in a martini glass and often finished with a citrus twist or slice. Although it became widely consumed in the 1990s, earlier versions appeared in the 1970s or 1980s, possibly in cities such as Miami or San Francisco.

Irish coffee combines hot coffee, Irish whiskey, and sugar, topped with a layer of cream that floats on the surface. The drink is served in a glass with a handle and a slightly flared rim. It was developed in the 1940s at Foynes Airport in Ireland by chef Joe Sheridan, who created it for cold passengers.

The old fashioned relies on a particular set of ingredients: whiskey, a sugar cube, bitters, and a strip of citrus peel. It is served in a rocks glass with ice. The drink is associated with the Pendennis Club in Louisville, Kentucky, where it was popularized in the 1880s.

A piña colada combines rum, coconut cream, and pineapple juice, blended with ice to produce a thick texture. It is typically served in a tall, curved glass and finished with a slice of pineapple or a cherry. The drink is linked to Puerto Rico in the 1950s, with bartender Ramón "Monchito" Marrero often credited with developing it at the Caribe Hilton Hotel.

Vodka, ginger beer, and lime juice form the base of the Moscow mule. It is served in a copper mug, which helps keep the drink cold and has become part of its identity. The cocktail was created in the early 1940s in Los Angeles at the Cock'n Bull bar, where it was used to promote both vodka and ginger beer.

The Manhattan mixes whiskey with sweet vermouth and bitters. It is served in a chilled martini glass and usually garnished with a maraschino cherry. The drink dates to the late 19th century and is associated with the Manhattan Club in New York City.

The mojito combines white rum, lime juice, mint leaves, sugar, and soda water. The mint is pressed to release its flavor before the other ingredients are added. The drink is served over ice in a tall glass. Its origins trace back to Cuba, with earlier versions appearing as far back as the 16th century, though the modern form became more widely known in the 20th century.