Ask any American. They will tell you, in no uncertain terms,
that the cocktail was an entirely American invention. But
exactly what, beyond the ice, is so American about a drink of
British gin and Italian or French vermouth mixed by an Irish or
German immigrant? The evidence mounts in favour of the cocktail
having far more British roots than previously imagined. Though
fermented beverages had dominated for centuries, in the 17th
century London turned from drinking ale and cider practically
overnight. When King William of Orange was enthroned in 1688, he
was faced with an enviable dilemma. Years of good harvests left
the nation with a grain surplus, driving down prices. To take
advantage of this bounty — and “for the health of the nation” —
he reduced taxes on distillation. British distillers produced
around 500,000 gallons of neutral grain spirit the following
year. The health of the nation? The most common causes of death
at the time were water-borne pathogens: cholera, dysentery, E.
coli and typhoid to name