"Ad Galli Caudam Propagandam"
For the good of the cocktail
"The Sunday Mercury says that if you are at a hotel, and wish to call for a beverage compounded of brandy, sugar, absynthe, bitters and ice, called by the vulgar a cocktail, ask for une queue de chanticleer-it will be an evidence at once of your knowledge of French and of Chesterfield."
- The New Orleans Daily Picayune, February 2, 1843, p.2
[Transcribed by David Wondrich, October 2008]
Welcome to the Chanticleer Society
A Worldwide Organization of Cocktail Enthusiasts
Over a fairly short time, cocktails have evolved from simply being a mixed drink of questionable quality, into something that can often be considered culinary product that is produced with care and craftsmanship. There is still however a lot of knowledge and information regarding the cocktail which can be considered questionable at best.
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