Page Last Updated: Tue, 25th Apr 2017
Always lively, the bar at Porterhouse Steaks & Grills has a relaxed, welcoming feel with soft lighting and comfortable suede chairs.
Attentive staff will make you feel instantly at ease and expertly prepare drinks from signature cocktails to freshly squeezed juices.
If you want to escape to enjoy your favourite game, head up the spiral staircase to Porterhouse Sports Bar.
Pre-Prohibition cocktails have been served in saloons and bars in the era of the mid 1800's until 1919 with the start of the national ban on alcohol in the United States.
Experts then with basic ingredients of the traditional cocktail bitters, simple syrup, Citrus twists and predominantly Whisky,
Brandy, Gin and Rum were blending hundreds of different drinks depending on their regions and available natural ingredients from the East, to the South and the West Coast.
It was Jerry Thomas born in 1830 in New York, a pioneer in American bartending having worked in St. Louis, Chicago,
San Francisco, Charleston and New Orleans, who documented in 1862 the art of mixology, by publishing the first cocktail book: “How To Mix Drink, or The Bon vivant’s companion”.
It contained clear and reliable direction for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian and Spanish recipes, embracing Punches, Juleps, Cobblers, etc... in endless variety.
As part of his 262 pages with recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as «Cocktails».
At Porterhouse we are highlighting eight of the most important drinks served until 1919 in bars across America to set you back in time, enjoying the reviving Art of Cocktails almost two centuries ago.