BAR

HISTORY OF THE BAR

THE STORY OF THE BAR

The bar appears in the Greek village from the time of Pompeii to the Middle Ages.
where the establishments selling beverages were developed, to these
establishments were called 'taverns', which were small shops
public places where wines and spirits could be consumed. Arising from that
way the activity or exercise of the profession of selling liquor. From Greece it goes to Rome.
and from there to most European countries where that activity is mentioned
in numerous codes and precepts of the Middle Ages, such as the code of the 7
parties that appeared in Madrid at the end of the 18th century and where it is contemplated how
a profession of tavern keeper.

The creation of cantnas as such appeared in Paris in the year 1680, when in one
the functioning of vending houses for beverages is regulated by its municipalities
upon establishing that they will be able to sell wine to consume on the premises, since they only
takeaway. Around the year 1700, the concept emerged in England.
establishment called Bar, a name that is widely generalized worldwide since
The furniture where customers are attended is a bar located at a counter.

The existence of taverns or cantinas, whose pernicious social action has been noted.
Throughout all times, it has constantly worried legislators, being numerous.
the provisions issued. Not only for establishments of this kind, but
also aimed at regulating the practice of the tavern profession. The concept
that this profession was already known in Europe during the Middle Ages, appeared in numerous
codes and precepts. Such was the very unique and curious Code of the Seven
Part emerged in Madrid at the end of the 16th century and where it is contemplated very
conscientiously the profession of tavern keeper.

In modern life today, the concept that was once held of the tavern or bar
has varied. That noisy and festive tavern or cantina from those good times, has
has been replaced by that more complicated and sophisticated bar that we enjoy today.
The profession of 'barman' as a means of livelihood has not experienced changes.
substantial. Their philosophy of how to serve their customers remains the same, although
its activity is highly sophisticated, making it necessary to consider the

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possibility of serious studies on how to manage a bar. It is necessary

differentiate between the act of running a bar, whether as a hobby or as a host of
house, where there is no circulating money, and that of the trade or profession of "barman"
as a means of work. They are two completely different things, even when in the
two situations where liquor is served.

The bar is socially a meeting point, where the establishment must be

welcoming and for the client to find in it an extension of their own home.

Its installation, furniture, and decoration are very important, but the most...
Highly qualified personnel is important for the service and preparation of the
drinks.

HISTORY OF COCKTAILS

Its true origin remains shrouded in mist, in that mist that envelops the
great ports of the world, where gloomy taverns arise in their surroundings,
Marine thugs quench their thirst. It was in that setting where the "cocktail" had its
origin, or at least it was gradually recognized, reaching up to the
more distinguished environments to become a trendy drink.
It was in North America where it gained the most dissemination, until the sanction of the
The "dry" law put a pause on its enormous consumption. Nevertheless, it continued.
living in secrecy. Like the forbidden fruit that tempted Eve, it drove to
many people of organized life and outstanding performance in the most varied
environments, to infringe their provisions, with serious harm to their health, since when
to be on the fringes of the law, the necessary elements were difficult to obtain and they
they were replaced by crude imitations. Finally, when that law was annulled, the
Americans were able to taste the cocktails again without fear.

The origin of the cocktail is most likely situated on the American continent,
although there are different stories that place its birth in different locations and under
various circumstances.

There is no doubt about the literal origin of the word that means 'tail of
"rooster" and that the word first appeared in print in 1806 in a publication

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americana, The Balance, in which it was described as a "stimulating drink"

made from any alcohol, bitters, sugar, and water.

There are numerous legends that tell us about its origin:

Thus, some authors place the invention of the cocktail in Mexico. They attribute its
fatherhood to a king Mexican named Axolot VII. While the ...
peace negotiations of this king with an American general, the daughter named Xochilt
entered the room with a glass containing a liquid prepared by her, an act that
It provoked a protocol problem, as the king could not drink before the general.
and vice versa. He quickly realized the situation, and to solve the problem
she drank her own preparation. Everyone was impressed by her feeling.
diplomatic and of its beauty.

Once peace was signed, mixed drinks based on tequila and others were served.
ingredients that were to the liking of the general, promising that this name
Xochilt would be venerated by her army and from that moment on she was given her name.
to all drinks based on strong alcoholic elements. With the
Over time, the Americans transformed the name Xochilt into "cocktail."

Fenimore Cooper, author of The Last of the Mohicans, assigns a more

plausible to the cocktail, ensuring that it was Betsy Flanagan who created it.

His father opened in Yorktown, a small town in Virginia, a population of the

Years later, the English general Cornwallis surrendered to Washington and
Rochambeau, thus ending the War of Independence.

This tavern became a meeting point for all the officers and Flanagan.
created a new drink dedicated to its generous customers, made from a
a mix of various alcohols that quickly became popular and was named with the
name of 'bracer'

Flanagan had a neighbor who raised roosters, with whom he got along very poorly.
the situation worsened day by day until it became unbearable. The farmer did not
he endured the noise that formed every night in the tavern and the customers of
they could not stand the roosters crowing in the morning, which led to
the conclusion that they had to be killed.

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This gave Betsy an idea that one day at dinner she served her clients a
dinner prepared with the neighbor's roosters (it is not very clear how he caught them),
promising to serve afterwards some 'bracers'. He served them.
artistically adorned with the multicolored feathers of the sacrificed roosters.
the idea caused so much admiration that from that moment the bracers were
known as 'coqs-tails'.

Another version places its origin also in Mexico but in the port of
Campeche, where English sailing ships arrived. The sailors disembarked and
they had some drinks called Dracs prepared in the taverns, a mix of various
alcohols, which were removed with a wooden spoon.

But in one of the taverns, instead of using the spoon to mix, they used the
root of a plant called 'rooster's tail', when the sailors asked him that
he was and replied to them, they began to call from that moment cocktails
the rooster's tail to the dragons.

The arrival in Europe

The cocktail waited almost a century before crossing the Atlantic. It became known in the
Universal Exhibition of 1889 held in Paris, becoming one of the
attractions of the same.

It is in France where the first European cocktails are born, and it would be there where
it would produce a confrontation between the cocktail and the champagne until they learned to
to live together and even brought to life champagne cocktails.

World War I darkened the bright future of the European cocktail and plunged
to the continent in a time of darkness, from which it would not emerge until after
after the 2nd World War. It would again be the Americans who would drive forward
European cocktail bars.

Here in our country and in this century, it should be noted that there were great
professionals who demonstrated their mastery of the art of mixology, although
we will only refer to two:

Perico Chicote: His American bar, located on Madrid's Gran Vía, was the
meeting point of the best and brightest of the art and politics of our country.

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His contribution to the world of cocktails was constant throughout his life.
professional, publishing in the 50s one of the first works on the subject that
They appeared in Spain: 'World Cocktails'.

Pepe Carballeira: This man is a true legend in the hospitality industry.

Galician. He was the driving force behind the art of cocktail making, many students from that
time will still remember their time at the Caballeira bar, their second college. Many still
they will remember some of their specialties like the 'trito' or 'happiness'.