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Distilled beverages at a bar    The Liquor Portal    Liquor shelves at a hotel

  

Introduction

A cocktail glass
A cocktail glass
Swan necked copper pot stills in the Glenfiddich distillery

Liquor (/ˈlɪkər/ LIK-ər, sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea).

The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the United Kingdom. Some examples of liquors include vodka, rum, gin and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe. (Full article...)

  

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A blended whiskey (or blended whisky) is the product of blending different types of whiskeys and sometimes also neutral spirits, colorings, and flavorings. It is generally the product of mixing one or more higher-quality straight or single malt whiskey with less expensive spirits and other ingredients. This typically allows for a lower-priced product, although expensive "premium" varieties also exist.

Some examples of blended whiskey include Canadian Club, Canadian Mist, Jameson Irish Whiskey, Seagram's Seven, Kessler Whiskey, Hibiki, the various Scotch whisky blends sold under the Johnnie Walker brand, and Ballantine's, Grant's, Chivas Regal and other Scotch whisky blends. (Full article...)

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Marvin "Popcorn" Sutton (October 5, 1946 – March 16, 2009) was an American Appalachian moonshiner and bootlegger. Born in Maggie Valley, North Carolina, he grew up, lived and died in the rural areas around Maggie Valley and nearby Cocke County, Tennessee. He wrote a self-published autobiographical guide to moonshining production, self-produced a home video depicting his moonshining activities, was the subject of several documentaries, including one that received a Regional Emmy Award, and is the subject of the award-winning biography and photobook The Moonshiner Popcorn Sutton.

Sutton committed suicide by carbon monoxide poisoning in March 2009, aged 62, rather than report to federal prison after being convicted of offenses related to moonshining and illegal firearm possession. Since his death, a new company and associated whiskey brand have been named after him. (Full article...)

  

General articles - show new batch

  • Image 1 Reservoir glass with naturally coloured verte absinthe and an absinthe spoon Absinthe (/ˈæbsɪnθ, -sæ̃θ/, French: [apsɛ̃t] ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as la fée verte 'the green fairy'. While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe was created in the canton of Neuchâtel in Switzerland in the late 18th century by the French physician Pierre Ordinaire. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. From Europe and the Americas, notable absinthe drinkers included Ernest Hemingway, James Joyce, Lewis Carroll, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, and Henri de Toulouse-Lautrec. (Full article...)

    Reservoir glass with naturally coloured verte absinthe and an absinthe spoon

    Absinthe (/ˈæbsɪnθ, -sæ̃θ/, French: [apsɛ̃t] ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as la fée verte 'the green fairy'. While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.

    Absinthe was created in the canton of Neuchâtel in Switzerland in the late 18th century by the French physician Pierre Ordinaire. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. From Europe and the Americas, notable absinthe drinkers included Ernest Hemingway, James Joyce, Lewis Carroll, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, and Henri de Toulouse-Lautrec. (Full article...)
  • Image 2 Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. Originally made with Bourgogne Aligoté, a Burgundy white wine, today it is made with various white wines throughout France, according to the region and the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis. (Full article...)

    Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine.

    In France it is usually drunk as an apéritif before a meal or snack. Originally made with Bourgogne Aligoté, a Burgundy white wine, today it is made with various white wines throughout France, according to the region and the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis. (Full article...)
  • Image 3 The New York sour is an IBA official cocktail. Largely similar to the whiskey sour, the New York sour adds a float of dry red wine to the drink. (Full article...)

    The New York sour is an IBA official cocktail. Largely similar to the whiskey sour, the New York sour adds a float of dry red wine to the drink. (Full article...)
  • Image 4 Illegal at Satan's Whiskers in London The Illegal is an IBA official cocktail. This cocktail is named after the mezcal brand Ilegal Mezcal, which is one of its key ingredients. Mezcal is a type of Mexican distilled spirit made from agave plants, similar to tequila but with a distinct smoky flavor. (Full article...)

    Illegal at Satan's Whiskers in London

    The Illegal is an IBA official cocktail. This cocktail is named after the mezcal brand Ilegal Mezcal, which is one of its key ingredients. Mezcal is a type of Mexican distilled spirit made from agave plants, similar to tequila but with a distinct smoky flavor. (Full article...)
  • Image 5 Canchanchara The Canchanchara is an IBA official cocktail made with Cuban aguardiente, honey, and fresh lime juice. (Full article...)

    Canchanchara

    The Canchanchara is an IBA official cocktail made with Cuban aguardiente, honey, and fresh lime juice. (Full article...)
  • Image 6 A glass of dark rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades. Light rums are commonly used in cocktails, grog or toddy whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced. (Full article...)

    A glass of dark rum

    Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world.

    Rums are produced in various grades. Light rums are commonly used in cocktails, grog or toddy whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced. (Full article...)
  • Image 7 The naked and famous is an IBA official cocktail, consisting of equal parts mezcal, yellow Chartreuse, Aperol, and fresh lime juice. (Full article...)

    The naked and famous is an IBA official cocktail, consisting of equal parts mezcal, yellow Chartreuse, Aperol, and fresh lime juice. (Full article...)
  • Image 8 A grasshopper is a sweet, mint-flavored, after-dinner alcoholic drink named for its green color, which comes from crème de menthe. Tujague's, a bar in the French Quarter of New Orleans, Louisiana, claims its owner Philip Guichet invented the drink in 1918. The drink gained popularity during the 1950s and 1960s throughout the American South. (Full article...)

    A grasshopper is a sweet, mint-flavored, after-dinner alcoholic drink named for its green color, which comes from crème de menthe. Tujague's, a bar in the French Quarter of New Orleans, Louisiana, claims its owner Philip Guichet invented the drink in 1918. The drink gained popularity during the 1950s and 1960s throughout the American South. (Full article...)
  • Image 9 Three bottles of eau de vie. The flavors are framboise (raspberry), zinfandel grape, and Kirsch (cherry). An eau de vie (French for spirit, lit. 'water of life') is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a French term, similar beverages are produced in other countries (e.g., German Schnaps, Greek ούζο, Turkish rakı, Balkan rakia, Romanian țuică, Czech and Slovak pálenka, Hungarian pálinka, and Sri Lankan coconut arrack). In French, however, eau de vie is a generic term for distilled spirits. The proper French term for fruit brandy is eau-de-vie de fruit, while eau-de-vie de vin means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as eau-de-vie in a similar fashion. Many eaux de vie made from fruits, wine, pomace, or rye have a protected designation of origin within the European Union. (Full article...)
    Three bottles of eau de vie. The flavors are framboise (raspberry), zinfandel grape, and Kirsch (cherry).

    An eau de vie (French for spirit, lit. 'water of life') is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light.

    In English-speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a French term, similar beverages are produced in other countries (e.g., German Schnaps, Greek ούζο, Turkish rakı, Balkan rakia, Romanian țuică, Czech and Slovak pálenka, Hungarian pálinka, and Sri Lankan coconut arrack). In French, however, eau de vie is a generic term for distilled spirits. The proper French term for fruit brandy is eau-de-vie de fruit, while eau-de-vie de vin means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as eau-de-vie in a similar fashion. Many eaux de vie made from fruits, wine, pomace, or rye have a protected designation of origin within the European Union. (Full article...)
  • Image 10 The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was reputed to have been developed in 1915 by Ngiam Tong Boon (traditional Chinese: 嚴崇文; simplified Chinese: 严崇文; pinyin: Yán Chóngwén; Wade–Giles: Yen Ch'ung-wen), a bartender at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling. (Full article...)

    The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was reputed to have been developed in 1915 by Ngiam Tong Boon (traditional Chinese: 嚴崇文; simplified Chinese: 严崇文; pinyin: Yán Chóngwén; Wade–Giles: Yen Ch'ung-wen), a bartender at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling. (Full article...)
  • Image 11 The Pornstar Martini is a passion-fruit-flavoured cocktail made with vanilla-flavoured vodka, Passoã, passion fruit puree, and vanilla sugar. It is traditionally accompanied by a chilled shot glass of champagne. Some bars have adapated the original recipe to be more cost effective by using citrus and pineapple juice, though it creates a different flavour and texture. The cocktail was created in London in 2002 by Douglas Ankrah. It is not a true martini, but is one of many drinks that incorporate the term Martini into their names. (Full article...)

    The Pornstar Martini is a passion-fruit-flavoured cocktail made with vanilla-flavoured vodka, Passoã, passion fruit puree, and vanilla sugar. It is traditionally accompanied by a chilled shot glass of champagne. Some bars have adapated the original recipe to be more cost effective by using citrus and pineapple juice, though it creates a different flavour and texture. The cocktail was created in London in 2002 by Douglas Ankrah.

    It is not a true martini, but is one of many drinks that incorporate the term Martini into their names. (Full article...)
  • Image 12 A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown. Simple variations on the gin fizz are Silver fizz – addition of egg white Golden fizz – addition of egg yolk Royal fizz – addition of whole egg Diamond fizz – sparkling wine instead of carbonated water, more commonly known as a "French 75". Green fizz – addition of a dash of green crème de menthe (Full article...)

    A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.

    Simple variations on the gin fizz are (Full article...)
  • Image 13 Two kinds of arrack from Sri Lanka Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru". There are two primary styles of arrack that are very different from one another: Batavia arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Sri Lankan (Ceylon) arrack, by contrast, is a more refined and subtle spirit. It has hints of cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. (Full article...)

    Two kinds of arrack from Sri Lanka

    Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".

    There are two primary styles of arrack that are very different from one another: Batavia arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Sri Lankan (Ceylon) arrack, by contrast, is a more refined and subtle spirit. It has hints of cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. (Full article...)
  • Image 14 A South Side or Southside is an alcoholic beverage made with gin, lime juice, simple syrup and mint. A variant, the Southside Fizz, adds soda water. (Full article...)

    A South Side or Southside is an alcoholic beverage made with gin, lime juice, simple syrup and mint. A variant, the Southside Fizz, adds soda water. (Full article...)
  • Image 15 The French Martini is a cocktail made with vodka, raspberry liqueur, and pineapple juice. It is shaken with ice and strained into a martini glass or coupe glass, then garnished with a pineapple wedge or a raspberry. The drink is sweet and fruity, suitable as either a pre-dinner aperitif or a post-dinner digestif. While called a "martini," it does not contain gin or vermouth, instead belonging to the category of modern fruit-based cocktails. The French Martini is typically served in a V-shaped glass (such as a martini or coupe glass), though it bears little resemblance to a classic martini, and includes vodka and raspberry liqueur. Its flavour profile is characterized by a smooth, medium-bodied balance—neither overly sweet nor excessively tart. Since its emergence, the cocktail has gained recognition as a popular modern creation within the new-era cocktail category. Numerous variations exist, with adjustments to ingredient ratios (e.g., vodka-to-liqueur proportions), alternative fruit components (such as substituting other tropical juices), or the use of different liqueurs to alter its sweetness or complexity. (Full article...)

    The French Martini is a cocktail made with vodka, raspberry liqueur, and pineapple juice. It is shaken with ice and strained into a martini glass or coupe glass, then garnished with a pineapple wedge or a raspberry. The drink is sweet and fruity, suitable as either a pre-dinner aperitif or a post-dinner digestif. While called a "martini," it does not contain gin or vermouth, instead belonging to the category of modern fruit-based cocktails.

    The French Martini is typically served in a V-shaped glass (such as a martini or coupe glass), though it bears little resemblance to a classic martini, and includes vodka and raspberry liqueur. Its flavour profile is characterized by a smooth, medium-bodied balance—neither overly sweet nor excessively tart. Since its emergence, the cocktail has gained recognition as a popular modern creation within the new-era cocktail category. Numerous variations exist, with adjustments to ingredient ratios (e.g., vodka-to-liqueur proportions), alternative fruit components (such as substituting other tropical juices), or the use of different liqueurs to alter its sweetness or complexity. (Full article...)
  • Image 16 Artisanal cachaça from Minas Gerais, Brazil Cachaça (Portuguese pronunciation: [kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous and popular cocktail. In Brazil, caipirinha is often paired with the dish feijoada. (Full article...)

    Artisanal cachaça from Minas Gerais, Brazil

    Cachaça (Portuguese pronunciation: [kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous and popular cocktail. In Brazil, caipirinha is often paired with the dish feijoada. (Full article...)
  • Image 17 A martini with an olive garnish The martini is a cocktail made with gin and vermouth, and garnished with an olive, a lemon twist, or both. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. (Full article...)

    A martini with an olive garnish

    The martini is a cocktail made with gin and vermouth, and garnished with an olive, a lemon twist, or both. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. (Full article...)
  • Image 18 The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. (Full article...)

    The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. (Full article...)
  • Image 19 The suffering bastard is the name for two different mixed drinks, one being more of a standard cocktail (essentially a gin-and-brandy buck with added Angostura bitters) associated with World War II and the other being more of an exotic drink associated with Tiki bars. As is the case with many cocktails, there are multiple recipe variations and historical origins have been argued and changed over time. Two of the earliest recipe versions have very different ingredients. One from bartender Joe Scialom (1942) calls for brandy and gin, while another from Tiki pioneer Victor J. Bergeron (AKA Trader Vic) primarily uses rum along with "secret ingredients" and is known for being garnished with a cucumber. (Full article...)

    The suffering bastard is the name for two different mixed drinks, one being more of a standard cocktail (essentially a gin-and-brandy buck with added Angostura bitters) associated with World War II and the other being more of an exotic drink associated with Tiki bars. As is the case with many cocktails, there are multiple recipe variations and historical origins have been argued and changed over time. Two of the earliest recipe versions have very different ingredients. One from bartender Joe Scialom (1942) calls for brandy and gin, while another from Tiki pioneer Victor J. Bergeron (AKA Trader Vic) primarily uses rum along with "secret ingredients" and is known for being garnished with a cucumber. (Full article...)
  • Image 20 A sherry cobbler is a classic American cocktail made with sherry, sugar and citrus. Its origins are not known in detail, but is believed to have originated sometime in the early 19th century. The earliest known mention is from an 1838 diary of a Canadian traveler to the United States, Katherine Jane Ellice, but it did not gain international name recognition until Charles Dickens included the drink in The Life and Adventures of Martin Chuzzlewit. To make the drink, orange and lemon are muddled with simple syrup, sherry is added, and the mixture is shaken with ice in a cocktail shaker and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. It can also be garnished with pineapple wedges or any seasonal berries. Some recipes add pineapple juice. (Full article...)

    A sherry cobbler is a classic American cocktail made with sherry, sugar and citrus. Its origins are not known in detail, but is believed to have originated sometime in the early 19th century. The earliest known mention is from an 1838 diary of a Canadian traveler to the United States, Katherine Jane Ellice, but it did not gain international name recognition until Charles Dickens included the drink in The Life and Adventures of Martin Chuzzlewit.

    To make the drink, orange and lemon are muddled with simple syrup, sherry is added, and the mixture is shaken with ice in a cocktail shaker and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. It can also be garnished with pineapple wedges or any seasonal berries. Some recipes add pineapple juice. (Full article...)
  • Image 21 Various bottles of Colombian aguardiente Aguardente (Portuguese) or aguardiente (Spanish) (Basque: pattar; Catalan: aiguardent; Galician: augardente) is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula (Portugal and Spain) and in Iberian America (Spanish- and Portuguese-speaking countries of the Americas). (Full article...)

    Various bottles of Colombian aguardiente

    Aguardente (Portuguese) or aguardiente (Spanish) (Basque: pattar; Catalan: aiguardent; Galician: augardente) is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula (Portugal and Spain) and in Iberian America (Spanish- and Portuguese-speaking countries of the Americas). (Full article...)
  

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  • ... that instead of drinking liquor with prospective clients, Arthur Harrison Motley sent them notes written in red pencil crayon, 10,000 times a year?
  • ... that a liquor-drinking celebrity goat named Ioiô won an election for city councilman in Fortaleza?
  • ... that Governor of Svalbard Håkon Balstad was described as a "roaring bull of a man with a fabulous capacity for raw liquor"?
  • ... that to comply with a law that restricted liquor sales near churches, the Peninsula New York placed its cocktail lounge up a flight of stairs and down a long hallway?
  

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This is a Good article, an article that meets a core set of high editorial standards.

Stork Club was a nightclub in Manhattan, New York City. During its existence from 1929 to 1965, it became one of the most prestigious clubs in the world. A symbol of café society, the wealthy elite, including movie stars, celebrities, showgirls, and aristocrats all mixed in the VIP 'Cub' Room. The club was established on West 58th Street in 1929 by Sherman Billingsley, a former bootlegger from Enid, Oklahoma. After an incident when Billingsley was kidnapped and held for ransom by Mad Dog Coll, a rival of his mobster partners, he became the sole owner of the Stork Club. It remained at its original location until it was raided by Prohibition agents in 1931 after which it moved to East 51st Street. From 1934 until its closure in 1965, it was located at 3 East 53rd Street, just east of Fifth Avenue, when it became world-renowned with its celebrity clientele and luxury. Billingsley was known for his lavish gifts, which brought a steady stream of celebrities to the club and also ensured that those interested in the famous would have a reason to visit.

Until World War II, the club consisted of a dining room and bar with restrooms on upper floors with many mirrors and fresh flowers throughout. Billingsley originally built the well-known Cub Room as a private place where he could play cards with friends. Described as a "lopsided oval", the room had wood paneled walls hung with portraits of beautiful women and had no windows. A head waiter known as "Saint Peter" determined who was allowed entry to the Cub Room, where Walter Winchell wrote his columns and broadcast his radio programs from Table 50. (Full article...)

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Lemon Drop cocktails
Lemon Drop cocktails
The Lemon Drop cocktail is typically prepared with vodka, lemon juice, triple sec and simple syrup. The glass may also have a sugared rim.
  
  

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