The Chanticleer Society
A Worldwide Organization of Cocktail Enthusiasts

1940 to 1950

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First published by:
Robert Hess
on 11 Jan 2009
Last revision by:
Robert Hess
on 18 Jan 2009
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1940 to 1950

[insert commentary about this decade here]


Victor Bergeron creates the "Mai Tai". The original recipe was: 2 ounces 17-year-old J. Wray Nephew Jamaican rum, 1/2 ounce French Garnier Orgeat, 1/2 ounce Holland DeKuyper Orange Curacao, 1/4 ounce Rock Candy Syrup, juice from one fresh lime. Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.


A "Don the Beachcomber" opens up in Waikiki, bringing the "Polynesian" motif, back to... well... Polynesia. Before this time, all traces of the polynesian decor had been effectively exercised from the environment in the name of Progress and Christianity.

Popular drinks during this time:

  • Manhattan (favored by both men and women)
  • Martini (favored by men)
  • Daiquiri (favored by women)
  • Whiskey Sour
  • Old-Fashioned
  • Tom Collins
  • Bacardi
  • Cuba Libre
  • Alexander
  • Stinger
  • B&B
  • Sidecar
  • Rob Roy
  • Gin Rickey
  • Creme de Menthe Frappe
  • Gin Fizz
  • Dubonnet

(the above is a partial list from "The Bartenders Book" by Jack Townsend, published in 1951. This list was arrived at by sending a detailed survey to bartenders across the US and Canada)



  • "The Bartender's Book", Jack Townsend (1951)

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