Cocktail

Cocktail (pronounced kok-teyl)

(1) Any of various short mixed drinks, consisting typically of gin, whiskey, rum, vodka, or brandy, with different admixtures, as vermouth, fruit juices, or flavorings, usually chilled and frequently sweetened.

(2) A portion of food, as seafood served with a sauce, a mixture of fruits, or juice, served as the appetizer course of a meal.

(3) In pharmacology, a mixture or solution concocted of various drugs.

(4) In casual use, a thing mixed of several ingredients.

(5) Any eclectic mixture or miscellaneous collection.

(6) An evening dress in semi-formal style; probably now a LBD (little black dress) alternative.

(7) A horse with a docked tail (archaic).

(8) A horse of mixed pedigree (ie standardbred and not a thoroughbred (archaic)).

(9) A man of poor breeding pretending to be a gentleman (archaic).

(10) A species of rove beetle, so called from its habit of elevating the tail.

(11) As the Molotov Cocktail, an improvised incendiary weapon; a petrol bomb.

1806:  If one accepts what seems the orthodox view, the construct was cock + tail.  Cock (in this context) was from the Middle English cok, from the Old English coc & cocc (cock, male bird), from the Proto-West Germanic kokk, from the Proto-Germanic kukkaz (cock), probably of onomatopoeic origin.  It was cognate with the Middle Dutch cocke (cock, male bird) and the Old Norse kokkr (cock (and source of the Danish kok (cock) and the dialectal Swedish kokk (cock)). The development was influenced by the Old French coc, also of imitative origin.  Tail (in this context was from the Middle English tail, tayl & teil, from the Old English tæġl (tail), from the Proto-Germanic taglaz & taglą (hair, fiber; hair of a tail), from the primitive Indo-European doḱ- (hair of the tail), from deḱ- (to tear, fray, shred).  It was cognate with the Scots tail (tail), the Dutch teil (tail, haulm, blade), the Low German Tagel (twisted scourge, whip of thongs and ropes; end of a rope), the German Zagel (tail), the dialectal Danish tavl (hair of the tail), the Swedish tagel (hair of the tail, horsehair), the Norwegian tagl (tail), the Icelandic tagl (tail, horsetail, ponytail) and the Gothic tagl (hair).  From this, came the general idea of the tail (rear) being the opposite of the head (front) which was generalized to many front-rear comparisons.

That etymology of course relies on the simple conjecture that "cocktail" was an allusion to the decorative embellishments often appended to the glasses in which mixed drinks were served; often made of bar wastage such as fruit rind or the leaves of pineapples, the constructions were said vaguely to resemble a rooster’s tail feathers.  Zoological still but equestrian rather than avian, it’s been linked also to the earlier use of cocktail to describe a "horse with a docked tail" (one cut short, which makes it stand up somewhat like the cock's comb).  The linkage is that because that method of dressing the tail was most associated with ordinary working horses rather than the pure-blooded thoroughbreds, cocktail came to be extended to drinks that were a mixture rather than anything pure.

What is certain however is the word is an Americanism and none of the attempts to explain the origin have found general acceptance.  HL Menken (1880-1956) listed several possibilities and the one which seemed most to appeal to him was a connection with the French coquetier (egg-cup) which, in English, was "cocktay".  That’s because a late eighteenth-century New Orleans apothecary, Antoine Amédée Peychaud (circa 1803-1883 and a confessed Freemason), conducted Masonic rituals in his pharmacy, mixing brandy toddies with bitters and serving them in an egg-cup.  Even those who find the etymology dubious admit it's an attractive tale.  The first known reference to a cocktail party is 1907 and since the 1920s cocktail has been used, formally and informally, to describe any concoction of substances (fruit, seafood, chemicals et al).  In motorsport, for almost a century, various high-octane fuel concoctions have sometime been allowed and colloquially they're known as the “exotic cocktails”.  What goes into the mixes has included gasoline (petrol, including high octane aviation fuel), methanol (known also as methyl alcohol), nitromethane (an often secret blend with several additives which creates famously explosive combustion characteristics and is banned in most categories), propane and nitrous oxide.  

The Cocktail Dress

Varations on the theme of the cocktail dress: Lindsay Lohan in vintage Herve Leger at Arrivals For Cartier Declare Your Love Day VIP cocktail reception, Cartier Store, New York, June 2006 (left) and in black Dion Lee cocktail dress with illusion panels and an off-the-shoulder silhouette, January 2013 (right).

Cocktail dresses straddle the gap between daywear and ball gowns.  Intended to be worn at formal or semi-formal occasions (classically of course, the “cocktail party”) including wedding receptions or dinner parties, they’re typically shorter in length than a gown, the hemline falling somewhere between just above the knee to mid-calf.  There’s no exact template for a cocktail dress but they should be identifiable by their simplicity and elegance, thus the utility of their versatility.  While not exactly post-modern, they appear in many fabrics and just about any style including empire, bandage, A-line or sack, featuring a range of necklines, sleeve lengths, and embellishments.  Historically, befitting the sophistication once associated with the cocktail party, the dresses were characterized by modesty and severity of line, the classic motif the tailored silhouette, relatively uncluttered by details.  Vogue magazine labeled the accessories (shoes, jewelry, a clutch and sometimes a wrap) the “cocktail dress ensemble”.  Things have has changed a bit and in recent decades, some discordant elements have intruded.

The Molotov Cocktail  

Molotov Coca-Cola Triptych (1997) by Alexander Kkosolapov (b 1943),

Describing a hand-held petrol-bomb, the term Molotov Cocktail was coined by the Finnish military during the Finnish-Soviet war (Winter War) of 1939-1940.  In Finnish it’s polttopullo or Molotovin koktaili, a reference to Soviet foreign minister Vyacheslav Molotov (1890-1986; USSR Foreign Minister 1939-1949 & 1953-1956).  In 1939, Comrade Molotov claimed the Soviet Union was not dropping bombs on Finland, but merely airlifting bread to starving Finns.  The ordinance being dropped was an early type of cluster bomb which the Finns sarcastically dubbed Molotov's bread basket and soon after, they developed the petrol bomb as an improvised incendiary device suited especially to anti-tank operations in Finnish winter conditions.  That, they named the Molotov Cocktail, "a drink to take with the bread”.

The RHS

The cocktails called the Red-Headed Slut (RHS) or the Ginger Bitch are identical.  Although variations exist, the original is served on the rocks, poured over ice, either in a old fashioned (rocks) glass or a highball.  Quantities of ingredients can vary but the alcohol components should always be equal.

Ingredients

(1) One part Jägermeister
(2) One part peach schnapps
(3) Cranberry juice

Instructions

Combine Jägermeister and schnapps in glass full of cubed or crushed ice. Add cranberry juice to fill glass. Stir as preferred.

It may be served as a shooter, chilled and shaken but without ice.   One popular derivative includes equal parts Jägermeister, Schnapps, Crown Royal, and cranberry-flavored vodka.  Some substitute Chambord for the cranberry juice, and sometimes Southern Comfort for the schnapps.  For a sweeter taste, apricot brandy can be used instead of schnapps and best of all, there’s the Angry Red-Headed Slut which adds rum (over-proof or two shots to increase the degree of anger).

The Lindsay Lohan

Lindsay Lohan enjoying an eponymous.  Surely an affectionate homage, the Lindsay Lohan is a variation, the Lohanic version taking a classic RHS and adding a dash of Coca-Cola (usually expressed as "coke").  It should be always served in a highball.

Frock

Frock (pronounced frok)

(1) A gown or dress worn by a female, consisting of a skirt and a cover for the upper body.

(2) A loose outer garment worn by peasants and workers; a smock.

(3) A coarse outer garment with large sleeves, worn by monks in some religious orders; a habit.

(4) In naval use, a sailor's jersey.

(5) In military use, an undress regimental coat (now less common).

(6) To clothe (somebody) in a frock.

(7) To make (somebody) a cleric (to invest with priestly or clerical office).

(8) In US military use, to grant to an officer the right to the title and uniform of a rank before the formal appointment is conferred.

1300–1350: From the Middle English frok, frokke and froke and twelfth century Old French froc (a monk’s habit; clothing, dress), from the Frankish hrok and thought probably related to the Old Saxon and Old High German hroc (mantle, coat) which appears to have spawned the Old Norse rokkr, the Old English rocc, and Old Frisian rokk.  Most etymologists seem to think it’s most likely all ultimately derived from the primitive rug or krek (to spin or weave); the alternative view suggests a link with the Medieval Latin hrocus, roccus and rocus (all of which described types of coats) which they speculate was the source of the Old French from, again from the Old Frankish hroc and hrok (skirt, dress, robe), from the Proto-Germanic hrukkaz (robe, jacket, skirt, tunic).  That does seem at least plausible given the existence of the Old High German hroch and roch (skirt, dress, cowl), the German rock (skirt, coat), the Saterland Frisian Rok (skirt), the Dutch rok (skirt, petticoat), the Old English rocc (an over-garment, tunic, rochet), the Old Norse rokkr (skirt, jacket) and Danish rok (garment).  Another alternative (more speculative still) traces it from the Medieval Latin floccus, from the Classical Latin floccus (flock of wool).  The meaning "outer garment for women or children" was from the 1530s while frock-coat (also as frock-cost & frockcoat) dates from the 1820s, the garment itself fading from fashion a century later although revivals have been attempted every few decades, aimed at a rather dandified market ignored by most.  Frock & frocking are nouns & verbs, frocked is a verb and frockless, frocklike & frockish are adjectives; the noun plural is frocks.

Frocks and Brass Hats

The phrase “frocks and brass hats” was coined in the years immediately following World War I (1914—1918) in reaction to the large volume of memoirs, autobiographies and histories published by some of the leading politicians and military leaders involved in the conflict, the phrase derived from (1) the almost universal habit of statesmen of the age wearing frock coats and (2) the hats of senior military personnel being adorned with gold braid, emulating the physical polished brass of earlier times.  Many of the books were polemics, the soldiers and politicians writing critiques of the wartime conduct of each other.  Politicians no longer wear frock coats and although some of the hats of military top brass still feature a bit of braid, it’s now less often seen.  However, the term persists although of late, academics studying institutional conflict in government have extended it to “frock coats, mandarins and brass hats”, reflecting the increase in importance of the part played by public servants, especially the military bureaucracy, in such matters.  So structurally, the internecine squabbles within the creature of the state have changed, the most obvious causes the twin threads of (1) the politicization of the upper reaches of the public service and (2) the creation of so many organs of government as corporate entities which enable the frocks (the politicians) to distance themselves from unpalatable policies and decisions by asserting (when it suits them), the “independence” of such bodies.  Of course, such functionaries will find their “independence” counts for little if the frocks start to feel the heat; then brutally the axe will fall, just as it did on some of the Great War generals.

Men in frock coats: The “Big Four” at the Paris Peace Conference (1919-1920), outside the Foreign Ministry headquarters, Quai d'Orsay, Paris.  Left to right: David Lloyd George (1863–1945; UK prime-minister 1916-1922), Vittorio Orlando (1860–1952; Italian prime minister 1917-1919), Georges Clemenceau (1841–1929; French prime minister 1906-1909 & 1917-1920) and Woodrow Wilson (1856–1924; US president 1913-1921).

At the time, nothing quite like or on the scale of the Paris Peace Conference had ever been staged.  Only Orlando anticipated the future of fashion by preferring a lounge suit to a frock coat but he would be disappointed by the outcome of the conference, leaving early and to his dying day content his signature never appeared on the treaty’s final declaration, a document he regarded as flawed.  Not even John Kennedy (JFK, 1917–1963; US president 1961-1963) or Barack Obama (b 1961; US president 2009-2017) on their tours of European capitals received anything like the adulation Wilson enjoyed when he arrived in Paris in 1919.  His successors however were there more as pop-culture figures whereas Wilson was seen a harbinger of a "lasting peace", a thing of much significance to the French after four years of slaughter.  Ultimately Wilson's hopes would be dashed (in the US Senate as well as at the Quai d'Orsay's conference table) although, historians will likely continue to conclude his Nobel Peace Prize (1919) was more deserved than the one awarded to Obama (apparently on the basis he wasn't George W Bush (George XLIII, b 1946; US president 2001-2009)).  Lloyd George's ambitions in 1919 were more tempered by realism and he too regarded the terms of final document as a mistake, prophesying that because of the punitive terms imposed on the defeated Germany: “We shall have to fight another war again in 25 years' time.”  In that, he was correct, even if the expected wait was a little optimistic.  Only Clemenceau had reasons to be satisfied with what was achieved although, has his instincts been allowed to prevail, the terms of the Treaty of Versailles (1920) would have been more onerous still.  It was the Englishman Eric Geddes (1875–1937; First Lord of the Admiralty (the civilian head of the Royal Navy) 1917-1919) who coined the phrase "...squeeze the German lemon until the pips squeak." but it's doubtful that sentiment was ever far from Clemenceau's thoughts.

Lindsay Lohan in a nice frock.  V Magazine Black & White Ball, New York City, September 2011.

In idiomatic use, “frock” has proved as serviceable as the garment.  A “frock flick” is a film or television production noted for the elaborate costuming and most associated with costume dramas (typically sixteenth-nineteenth centuries) in which the frocks of the rich are depicted as big & extravagant.  To “frock up” is used by young women to describe “dressing-up” for some event or occasion and in the (male) gay community to refer either to much the same thing or cross-dressing.  A “cock in a frock” (“cocks in frocks” the collective) is a type of trans-woman (one without the relevant medical modification) and what used to be called a transvestite (a once technical term from psychiatry now (like “tranny”) thought derogatory except in historic use).  A “smock frock” was a garment of coarse, durable material which was worn over other clothing and most associated with agricultural and process workers (and usually referred to either as “smock” or “frock”.  In fashion there’s the “sun frock” (one of lightweight material which exposes more than the usual surface area of skin, often in a strappy or strapless style.  A “housefrock” was a piece of everyday wear form women which was self-explanatory: a simple, practical frock to be worn “around the house” and well suited to wear while performing “housework”.  “Underfrock” was a now archaic term for a slip or petticoat.  The A coat with long skirts, worn by men, now only on formal occasions.  The “frock coat” (also listed by some as the “Prince Albert coat”) is characterized by a knee-length skirt cut all around the base, ending just above the knee.  Among the middle & upper classes, it was popular during the Victorian and Edwardian eras (1830s–1910s) although they were widely into the 1920s.  Although some fashion houses may have had lines with detail differences, there was really no difference between a “cocktail dress” and a “cocktail frock” except the latter seems now to be used only humorously.

Variations on the theme of the cocktail dress: Lindsay Lohan in vintage Herve Leger at Arrivals For Cartier’s Declare Your Love Day VIP cocktail reception, Cartier Store, New York, June 2006 (left) and in black Dion Lee cocktail dress with illusion panels and an off-the-shoulder silhouette, January 2013 (right).

A cocktail dress does however differ from a cocktail gown because they straddle the gap between daywear and ball gowns.  Intended to be worn at formal or semi-formal occasions (classically of course, the “cocktail party”) including wedding receptions or dinner parties, they’re typically shorter in length than a gown, the hemline falling somewhere between just above the knee to mid-calf.  There’s no exact template for a cocktail dress but they should be identifiable by their simplicity and elegance, thus the utility of their versatility.  While not exactly post-modern, they appear in many fabrics and just about any style including empire, bandage, A-line or sack, featuring a range of necklines, sleeve lengths, and embellishments.  Historically, befitting the sophistication once associated with the cocktail party, the dresses were characterized by modesty and severity of line, the classic motif the tailored silhouette, relatively uncluttered by details.  Vogue magazine labeled the accessories (shoes, jewelery, a clutch and sometimes a wrap) the “cocktail dress ensemble” but in recent decades there’s been a rise in stylistic promiscuity and some discordant elements have intruded.

Men of the frock: Cardinal George Pell (1941-2023; left) and Benedict XVI (1927–2022; pope 2005-2013, pope emeritus 2013-2022; right) at an inter-faith meeting in Sydney, Australia, July 2008.

A “man of the frock” is a clergyman of some description (almost always of some Christian denomination) and the apparent anomaly of nuns never being described as “women of the frock” (despite always wearing something at least frock-like) is explained presumably by all women once being assumed to wear frocks.  To “defrock” (literally “to divest of a frock”) is in figurative use used widely to mean “formally to remove the rights and authority of a member of the clergy” and by extension this is casually applied also to “struck-off” physicians, lawyers etc.  “Disfrock” & “unfrock” are used as synonyms of “defrock” but none actually appear in Roman Catholic canon law, the correct term being “laicization” (ie “returned to the laity).  Despite the popular impression, the Vatican has revealed most acts of laicization are pursuant to the request of the priest and performed because they feel, for whatever reason, unable to continue in holy orders (ex priests marrying ex-nuns a thing and there must be some theological debate around whether they’ve been “brought together by God” or “tempted by the Devil”).  Defrock dates from the 1580s in the sense of “deprive of priestly garb” and was from the fifteenth century French défroquer, the construct being from de- (used her as a negative prefix) + froque (frock) and familiar also as the verb “defrocked”.  The modern English verb “frock” (supply with a frock) seems to have come into use only in the 1820s and was either a back-formation from defrock or an evolution from the noun.  The verb was picked up by the military and “to frock” is used also as a jocular form of “to dress”.

Martini

Martini (pronounced mahr-tee-nee)

A cocktail made with gin or vodka and dry vermouth, usually served with a green olive (the twist of lemon a more recent alternative).

1885-1890:  Origin disputed; it may be an alteration of Martinez (an earlier alternate name of the drink) but is probably by association with the vermouth manufacturer Martini, Sola & Co. (later Martini & Rossi). Another theory holds it’s a corruption of Martinez, California, town where the drink was said to have originated.  Others claim it was first mixed in New York but then NYC claims lots of things happened there first.

CCTV image capture, New York City, 24 July 2012.  Noted Martini aficionado Lindsay Lohan enjoys a Vodka Martini.

By 1922 the Martini had assumed its modern, recognizable form: London dry gin and dry vermouth in a ratio 2:1, stirred in a mixing glass with ice cubes, sometimes with addition aromatic bitters, then strained into a chilled cocktail glass.  Green olives were the expected garnish by the onset of World War II with a twist of lemon peel often seen by the 1950s.  From the 1930s on, the amount of vermouth steadily dropped as the cult of the dry prevailed.  Today, a typical dry Martini is made with a ration between 6:1 and 12:1.  Some were more extreme, Noël Coward (1899–1973) suggesting filling a glass with gin, then lifting it in the general direction of the vermouth factories in Italy.  Ian Fleming (1908–1964) had James Bond follow Harry Craddock’s shaken, not stirred directive from The Savoy Cocktail Book (1930) but contemporaries, Somerset Maugham (1874–1965) and Franklin Roosevelt (1882–1945; US president 1933-1945), neither a stranger to a Martini, both recommended stirring although chemists observe the concept of “bruising the gin” has no basis in science.  The Vodka Martini came later.  It was first noted in the 1950s when known as the Kangaroo Cocktail, a hint at its disreputable origins but normally reliable sources commend the Blueberry Vodka Martini and purists concede this is the only Martini to benefit from using sweet vermouth.  In 1966, the American Standards Association (ASA) released K100.1-1966, "Safety Code and Requirements for Dry Martinis," a humorous account of how to make a "standard" dry Martini. The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI).  Flippant they may have been but they’re good guides to the classic method.

Compare & contrast: A classic Gin Martini (left) and a Stoli Blueberry Vodka Martini (right)

Stoli Blueberry Vodka Martini Recipe

Ingredients

60 ml (2 oz) Stoli Blueberi Vodka
60 ml (2 oz) sweet vermouth
15 ml (½ oz) lemon Juice
3-5 fresh blueberries
Ice Cubes

Instructions

(1) Pour Stioli Blueberi Vodka, sweet vermouth and lemon juice into cocktail shaker and middle blueberries.
(2) Add ice cubes until shaker is two-thirds full.
(3) Shake thoroughly until mixture is icy.
(4) Strain and pour into chilled martini glasses.
(5) Skew blueberries with cocktail pick, garnish martini and serve.
(6) Add a little blueberry juice to lend a bluish tincture (optinal).

Martini Racing, the Porsche 917 and the Pink Pig

Porsche 917LH, Le Mans, 1970.

Unlike some teams which maintained a standard livery, Martini Racing sometimes fielded other designs.  One noted departure was the “hippie” or “psychedelic” color scheme applied to the Porsche 917LH (Langheck (Longtail)) which placed second at Le Mans in 1970 and proved so popular that the factory received requests from race organizers requesting it be entered.  Weeks later, across the Atlantic, the organizers of the Watkins Glen Six Hours wanted their own ‘hippie’ 917 but with the car in Stuttgart, Martini Racing took over another team’s car and raced in ‘hippie’ colors to ninth place on one day and sixth the next.

Porsche 917K, 1970.

Subsequently the scheme was reprised in another, even more lurid combination of yellow & red in another psychedelic design, this time to match the corporate colors of Shell, the teams sponsor.  This remains the only surviving psychedelic car, the factory’s Langheck 917 being converted to 1971 specifications and painted in Gulf Oil’s livery for Le Mans.  Like many other used 917s, subsequently it was scrapped by an unsentimental Porsche management.

Porsche 917-20, 1971.

Although it raced only once, the “Pink Pig” (917-20) remains one of the best remembered 917s.  In the never-ending quest to find the optimal compromise between the down-force needed to adhere to the road and a low-drag profile to increase speed, a collaboration between Porsche and France's Société d’Etudes et de Réalisations Automobiles (SERA, the Society for the Study of Automotive Achievement) was formed to explore a design combine the slipperiness of the 917-LH with the stability of the 917-K.  Porsche actually had their internal styling staff work on the concept at the same time, the project being something of a Franco-German contest.  The German work produced something streamlined & futuristic with fully enclosed wheels and a split rear wing but despite the promise, the French design was preferred.  The reasons for this have never been clarified but there may have been concerns the in-house effort was too radical a departure from what had been homologated on the basis of an earlier inspection and that getting such a different shape through scrutineering, claiming it still an “evolution” of the original 917, might have been a stretch.  No such problems confronted the French design; SERA's Monsieur Charles Deutsch (1911-1980) was Le Mans race director.  On the day, the SERA 917 passed inspection without comment.

Porsche 917-20, Le Mans, 1971.

At 87 versus 78 inches (2.2 vs 2.0 m), the SERA car much wider than a standard 917K, the additional width shaped to minimize air flow disruption across the wheel openings.  The nose was shorter, as was the tail which used a deeper concave than the “fin” tail the factory had added in 1971.  Whatever the aerodynamic gains, compared to the lean, purposeful 917-K, it looked fat, stubby and vaguely porcine; back in Stuttgart, the Germans, never happy about losing to the French, dubbed it "the pig".  Initially unconvincing in testing, the design responded to a few tweaks, the factory content to enter it in a three hour event where it dominated until sidelined by electrical gremlins.  Returned to the wind tunnel, the results were inconclusive although suggesting it wasn't significantly different from a 917K and suffered from a higher drag than the 917-LH.  It was an indication of what the engineers had long suspected: the 917K's shape was about ideal.

Porsche 917-20, Le Mans, 1971.

For the 1971 Le Mans race, the artist responsible for the psychedelia of 1970 applied the butcher’s chart lines to the body which had been painted pink.  In the practice and qualifying sessions, the Pig ran in pink with the dotted lines but not yet the decals naming the cuts; those, in a font called Pretoria, being applied just before the race and atop each front fender was a white pig-shaped decal announcing: Trüfel Jäger von Zuffenhausen (the truffel hunter from Zuffenhausen); the Pink Pig had arrived.  Corpulent or not, in practice, it qualified a creditable seventh, two seconds slower than the 917-K that ultimately won and, in the race, ran well, running as high as third but a crash ended things.  Still in the butcher's shop livery, it's now on display in the Porsche museum.

Porsche 917-20, 1971.

Scuttlebutt has always surrounded the Pink Pig.  It's said the decals with the names of the cuts of pork and bacon were applied furtively, in the early morning of the race, just to avoid anyone asking they be removed.  Unlike the two other factory Porsches entered under the Martini banner, the Pink Pig carried no Martini decals, the rumor being that the Martini board refused to associate the brand with the thing.  Finally, although never confirmed by anyone, it's long been assumed the livery was created, not with any sense of levity but as a spiteful swipe at SERA although it may have been something light-hearted, nobody ever having proved Germans have no sense of humor.

Porsche 917KH, 1971.

Using the 917KH (Kurz (Short)), the factory team in 1970 gained Porsche its first outright victory in the Le Mans twenty-four classic.  In the following year's race, Martini Racing won using a 917KH with a similar specification, running this time in the standard corporate livery.  The refinements to the 917K's aerodynamic properties had tamed whatever idiosyncrasies remained from the fast but unstable original and with still could have been extracted from the enlarged flat-12 but with the FIA (Fédération Internationale de l'Automobile (International Automobile Federation)), international sport’s dopiest regulatory body, again changing the rules, the run in 1971 would prove to be the 917’s last official appearance at Le Mans.

Porsche 917-10, 1972.

Although the bloodless bureaucrats at the FIA probably thought they'd killed off the 917, there was still much potential to be exploited and Porsche now devoted the programme to the Can-AM (Canadian-American Challenge Cup), conducted on North American circuits for unlimited displacement sports cars.  Run under Group 7 regulations, what few rules there were mostly easy simultaneously to conform with while ignoring which it why the Can-Am between 1966-1973 is remembered as one of the golden eras of the sport.  Now turbocharged (as 917-10 & 917-30), in their ultimate form the cars were tuned in qualifying trim for some 1500 horsepower and raced usually with over 1000.  So dominant were the 917s that the previously successful McLaren team withdrew to focus on Formula One and there were doubts about the future of the series but as it turned out, the interplay of geopolitics and economics that was the first oil crisis meant excesses such as unlimited displacement racing was soon sacrificed.

Porsche 917K-81 (Kremer).

However, the 917 was allowed one final fling as an unintended consequence of rule changes for the 1981 sports car season which although never intended as a loophole through which the now ancient Porsche could pass, for one team the chance to again run the 917 at Le Mans proved irresistible.  The factory had retired the 917 after its win in the 1973 Can-Am, moving to the 936 platform for 1975 and while aware of the implications of the rule changes, weren't tempted by what they regarded a nostalgic cul-de-sac but Kremer Racing were intrigued and, with factory support, built a new 917 to Group 6 specifications (enclosed bodywork and a 5.0 litre flat-12), labeling it the 917K-81.  Using Kremer own aluminium spaceframe, at the 1981 Le Mans 24 hour it was fast enough to qualify in the top ten and run with the leaders until a suspension failure forced retirement (the car eventually classified: 38th, DNF (did not finish).  The pace displayed was sufficiently encouraging for the car to be entered in that year's 1000 km event at Brand Hatch where it proved fast but, lacking the factory support, also fragile and it again recorded a DNF.  That was the end of the line for the 917.

Manhattan

Manhattan (pronounced man-hat-n or muhn-hat-n)

(1) An island in New York City (NYC) surrounded by the Hudson, East and Harlem rivers, 13½ miles (22 km) in length, 2½ miles (4 km) across at its widest and 22¼ square miles (58 km² in area).  Technically, it’s an ellipsis of Manhattan Island and in certain legal documents, cartography and for formal purposes it’s described also as Manhattan Island.

(2) One of the five boroughs of New York City, approximately co-extensive with Manhattan Island and coterminous with New York County.  It contains the business district of NYC, its financial centre (Wall Street, the New York Stock Exchange (NYSE) etc and many of the businesses associated with the fashion industry (Fifth Avenue and environs) and the art business (Greenwich Village).

(3) A cocktail drink consisting of four parts whisky, one part vermouth, and a dash of bitters.

Pre 1600: From the earlier Manna-hata (recorded by Dutch settlers & military personnel), from its name in Unami, the Algonquian language of the Lenape people (self-described as Lenni-Lenape (the original people)) who were the island’s inhabitants when European settlement began.  The research by linguistic anthropologists was inconclusive and there are a number of suggestions regarding the origin of the name: (1) a compound of the Unami mënatay (island) or the Munsee munahan + another element; (2) because the island was once a wooded area with Hickory trees yielding timber suitable for making bows, the early forms Manna-hatta & Mannahachtink were spellings of manaháhtaan (place for gathering the wood to make bows) with the related locative form being manaháhteenk, the construct thus Munsee manah- (gather) + -aht (bow) + -aan (place); (3) the “island of many hills” & (4) “the island where we all became intoxicated”.  Manhattan is a noun & proper noun, manhattanite & manhattanese are adjectives, manhattanism is a noun, manhattanize manhattanizing & manhattanized are verbs and manhattanism & manhattanism are nouns; the noun plural is manhattans.  Modern style guides suggest that even when forms are derived from the proper noun, there’s no need for an initial capital although traditionalists will insist.

What is now New York’s borough of Manhattan was in 1626 named New Amsterdam by colonists from the Dutch Republic who, two years earlier, had established a trading post (in what is now Lower Manhattan).  After some of the squabbles and negotiations during which Europeans re-drew the maps which reflect their arrangements even today, the territory and its surroundings in 1664 came under English control in 1664 and the city, based on Manhattan, was the capital of the United States between 1785-1790.  Although the exact date on which “Manhattan” became the common descriptor for the island among Europeans, the consensus is it would have been sometime in the mid-seventeenth century.  The cocktail named Manhattan was certainly being served in the 1870s but why it gained the name or just when the first was mixed isn’t known although there are a number of imaginative tales, none supported by evidence.  What is thought most likely is that it was either served in an establishment in the locality or somewhere close seeking to trade of the association with the name.

Lilo in Soho: The Manhattan apartment where Lindsay Lohan lived in 2013, Mercer Street, Soho.

The standard adjective is Manhattanite (of or from, Manhattan) which replaced the earlier Manhattanese which, although obsolete, is sometime still used as a jocular term (to describe a certain style of speck thought associated with financial traders although it was a hardly distinct form).  The noun Manhattanism (the style of architecture and urban design associated with skyscrapers to enable high population densities in a limited space) was a coining of architectural criticism, the companion verbs being Manhattanize, Manhattanizing & Manhattanized; the process was Manhattanization.  In architectural criticism, Manhattanization was something neither wholly good or bad and depended for its reception on where it was used.  Where it was appropriate and added to urban utility, it would be praised if done well but where it destroyed something of social or architectural value, it was derided.

The Manhattan Project's second detonation of an atomic bomb: the mushroom cloud over Hiroshima, 6 August 1945.

The Manhattan Project which developed the first atomic weapons was so-named because the army component of the operation was under the control of the engineering branch and it was the army which was most involved in the initial planning stages which involved the acquisition of land and the physical building of the facilities which would house the research and production staff.  The army’s original project name was “Manhattan Engineer District” simply because that was where their offices were located and, apparently because the US Postal Service used the same name for the workshops of its telephone technicians, it was decided was “Manhattan Engineer District” would be a suitably vague codename and one unlikely to attract attention.  It thus replaced the earlier US A-bomb code name (Development of Substitute Materials) and absorbed the earlier British research project (Tube Alloys).

The Manhattan cocktail

Some cocktails are intimidating not because of what they are but because of what’s involved in their preparation, thus the attraction of the Manhattan cocktail which is easy-to-make drink and needs but three ingredients: whiskey, sweet Vermouth and aromatic bitters.

Ingredients

(1) 2 oz Whiskey: A Manhattan can be made with either Rye or Bourbon, most historically preferring Rye Whiskey because it’s thought to be “spicier”.

(2) 1 oz Sweet Vermouth: Vermouth has something of an aura because it’s vital to both Manhattans and Martinis but it’s just a flavored and fortified wine and it’s the harmonious interaction Rye and Sweet Vermouth which accounts for most choosing Rye.  The garnishing of a Manhattan with a brandied or Maraschino cherry is optional.

(3) 2 dashes Angostura aromatic bitters: A timeless classic and an aromatic, alcoholic infusions of various herbs and spices, neither the recipe or the distinctive oversized label have changed for well over a century.  One drop is so potent it can alter the character of anything to which it’s added and some even recommend a dash in fruit salad (the other faction advocating a few drops of Tabasco sauce for “sharpness”).

Instructions

(1) Chill a champagne coupe, martin glass or a lowball in the freezer or fill it with ice.

(2) Add all ingredients into a mixing glass filled with ice and stir until the drink is chilled. Typically, that takes no more than 20-30 seconds depending on the temperature of the ingredients and the nature of the ice.  A Manhattan must only ever be stirred; they are never shaken.

(3) Strain the drink into the chilled (and empty) Nick & Nora glass and (optionally) garnish the drink with a Maraschino cherry speared on a cocktail stick.

Purists like to stick to the classics but variations of the Manhattan have over the years been concocted:

A Black Manhattan replaces the Sweet Vermouth with Averna Amaro, a complex liqueur which delivers an aromatic experience.  It’s one of those drinks which need to be breathed in for some time before drinking.

In a Dry Manhattan, Dry Vermouth is used.  Most find it an acquired taste and described it as a “harder” drink,

The Rob Roy is known by some as the Scotch Manhattan and obviously, instead of Bourbon or Rye, it’s made on a Scotch Whisky base.  The aficionados of this kink seem all to recommend a blended Scotch rather than a pure malt.

The “perfect” in a Perfect Manhattan uses the word in its mathematical sense, the recipe calling for a 50/50 split between Dry & Sweet Vermouth.  The difference is said to be “very nuanced” and the choice of whiskey will notably change the experience.

Shaker

Shaker (pronounced shey-ker)

(1) A person or thing that shakes or the means by which something is shaken.

(2) A container with a perforated top from which a seasoning, condiment, sugar, flour, or the like is shaken onto food.

(3) Any of various containers for shaking beverages to mix the ingredients (eg cocktail shaker).

(4) A dredger or caster.

(5) A member of the Millennial Church, originating in England in the middle of the eighteenth century (initial capital letter).

(6) Noting or pertaining to a style of something produced by Shakers and characterized by simplicity of form, lack of ornamentation, fine craftsmanship, and functionality (initial capital letter).

(7) As the later component in mover and shaker, one who is important, influential or a dynamic forced in some field or generally.

(8) An exposed air-intake system for internal combustion engines, attached directly to the induction and thus intended to shake as the engine vibrates.

(9) A variety of pigeon.

(10) In railway line construction, one who holds spikes while they are hammered.

(11) In music, a musical percussion instrument filled with granular solids which produce a rhythmic sound when shaken.

(12) A kind of straight-sided, stackable glass.

1400-1450: From the late Middle English, the construct being shake +‎ -er.  Shake is from the Middle English schaken, from the Old English sċeacan & sċacan (to shake), from the Proto-West Germanic skakan, from the Proto-Germanic skakaną (to shake, swing, escape), from the primitive Indo-European (s)keg- & (s)kek- (to jump, move).  It was cognate with the Scots schake & schack (to shake), the West Frisian schaekje (to shake), the Dutch schaken (to elope, make clean, shake), the Low German schaken (to move, shift, push, shake) & schacken (to shake, shock), the Norwegian Nynorsk skaka (to shake), the Swedish skaka (to shake), the Dutch schokken (to shake, shock) and the Russian скака́ть (skakát) (to jump).  The –er suffix is from the Middle English –er & -ere, from the Old English -ere, from the Proto-Germanic -ārijaz, thought usually to have been borrowed from Latin –ārius and reinforced by the synonymous but unrelated Old French –or & -eor (The Anglo-Norman variant was -our), from the Latin -(ā)tor, from the primitive Indo-European -tōr.  Added to verbs (typically a person or thing that does an action indicated by the root verb) and forms an agent noun.  The plural is shakers.

The Shakers

The Millennial Church later called the Shakers, dates from 1747, the name shaker first casually applied circa 1750 although it had been used to describe similar practices in other sects since the 1640s and, as an adjective, shaker was first applied to their stark furniture in 1866.  The first cocktail shaker was mentioned in 1868 (the ancient Greeks had seison (a kind of vase) which translated literally as “shaker".  The modern-sounding “movers and shakers” is attested as early as 1874.  The Shakers began as a sect of the English Quakers, the movement founded in 1747 by Jane and James Wardley.  Correctly styled as the United Society of Believers in Christ’s Second Appearing, the Shakers were a celibate, millenarian group that established a number of communal settlements in the United States during the eighteenth century.  The early movement was based on the revelations of Ann Lee (1736–1784; addressed within as Mother Ann Lee) who had been active in the English church for almost twenty years after becoming a devotee of the preaching of the Wardleys to whom she confessed her sins; central to her vision was the necessity of repentance and the forsaking of sin as the pathway to redemption.

Movers and shakers: Shakers shaking in worship, New York, 1858.

Promising a vision of a heavenly kingdom to come, Shaker teaching emphasized simplicity, celibacy, & work and communities were flourishing by the mid-nineteenth century, contributing to American culture the style of architecture, furniture, and handicraft for which the movement is today best remembered.  The distinctive feature of their form of worship was the ecstatic dancing or "shaking", which led to them being dubbed “the Shaking Quakers”, later generally shorted to “Shakers”.  The physicality of their practices was neither novel or unique, nor anything particularly associated with Christianity, many religions or sects within, noted for rituals involving shaking, shouting, dancing, whirling, and singing, sometimes in intelligible words, often called “in tongues” (the idea often being what was spoken coming directly from God).

The much-admired Shaker furniture.

Austere though they may have appeared, the Shakers were genuinely innovative in agriculture and industry, their farms prosperous and their ingenuity produced a large number of (usually unpatented) inventions including, the screw propeller, babbitt metal, a rotary harrow, an automatic spring, a turbine waterwheel, a threshing machine and the circular saw.  In agri-business, they were the first in the world to package and market seeds and were once the US’s largest producers of medicinal herbs.  Shaker dance and music is now regarded as a fork in American folk art as well as its religious tradition and the simplicity, functionality and fine craftsmanship of their architecture, furniture and artefacts have had a lasting influence on design.

Although intellectually primitive, Mother Ann’s theology was elaborate but with celibacy as the cardinal principle, the continuity of the communities depended on a constant flow of converts rather than the organic regeneration planned by other sects but the numbers attracted were never sufficient to maintain a critical mass and in the late nineteenth and early twentieth centuries the movement went into decline.  From its height in the 1840s, when some six-thousand members were active, by 1905 there were barely a thousand, compelling the shakers to resort to advertising for members, emphasizing physical comfort of the lifestyle as well as spiritual values.  It became and increasing hard sell in an era of increasing urbanisation and materialism and the convulsion of the twentieth century did little to arrest the trend.  In 1957, the leaders met and voted to close the Shaker Covenant, the document which all new members need to sign to become members.  Membership was thus closed forever and by the turn of the century, there was but one working Shaker village in Sabbathday Lake, Maine; it had fewer than ten members and, in 2023, there appear to be only one or two left alive.

The concept of the cocktail shaker is ancient and ceramic versions dating back some 10,000 years have been found in the Middle East and South & Central America.  The use to which they were put seems in all places to have been essentially the same: a means of mixing fermented fluids with herbs and spices added for flavor, after which a gauze-like fabric could be stretched over the opening so the unwanted residue could be strained off.  Innkeepers for centuries doubtlessly improvised (presumably using two suitably shaped & sized glasses or goblets) their own shakers but it was in cities of the north-east US (New York & Boston factions both claiming the credit) during the early nineteenth century the first commercially produced units were advertised.  By mid-century they were widely used, their functionality and convenience cited by some as one of the reasons there was in the era such an upsurge in the number of recipes publish for mixed drinks.  One of the earliest innovations was the integration of a strainer mechanism although bartenders apparently preferred the detachable devices (said to be much better when working with crushed or shaved ice) and the volume of patent applications for variations on the design of strainers hints at their popularity.  Now, most cocktail shakers are either two-piece (sold with and without a fitted shaker) or (and aimed at the home market) three-piece with a built in shaker, the additional component being a fitted cap which can be used as a measure for spirits or other ingredients.

The shaker and the induction system

1969 Ford Mustang 428 CobraJet.

Shakers were air intakes bolted directly to the induction path of an internal combustion engine’s carburetor(s), the advantage being a measurable increase in power using cool, dense air rather than the inherently warmer under-bonnet air.  Cold-air induction systems weren’t uncommon in the 1960s and 1970s but the shaker’s novelty was that being attached to the engine and protruding through a hole in the hood (bonnet), the things shook as the engine vibrated on its mounts.  Men are still excited by such things.

1971 Plymouth Hemi Cuda.

Early advertising material from Chrysler referred to the device as the Incredible Quivering Exposed Cold Air Grabber but buyers called must have thought that a bit much and they’ve only ever been referred to as shakers.  Sometimes less is more.  Adolf Hitler (1889-1945; Führer (leader) and German head of government 1933-1945 & head of state 1934-1945) suggested a good title for his book might be Four and a Half Years of Struggle against Lies, Stupidity and Cowardice but his publisher thought that a bit ponderous and preferred the punchier My Struggle (Mein Kampf).  Unfortunately, the revised title was the best thing about it, the style and contents truly ghastly and it's long and repetitious, the ideas within able easily to be reduced to a few dozen pages (some suggest fewer but the historical examples cited for context do require some space.

1974 Pontiac Firebird Trans Am SD-455.

The reverse facing shakers (and air intakes generally) were designed, like cowl-induction, to take advantage of the properties of fluid dynamics which, at speed, produced an accumulation of cold, high-pressure air in the space at the bottom of the windscreen.  Their use created an urban myth that Holly certain makes of carburetor (the Holly and the Rochester among those mentioned) didn't like being "force-fed" which (if done badly) was sort of true but nothing to do with the low-pressure bonnet-mounted devices.  Engineers had long understood the principle and cowl-induction systems were first seen on racing cars in 1910.

1970 Chevrolet Chevelle SS454 (LS6).

A genuine problem with the external induction systems was rain.  In torrential rain, including when the car was parked, moisture entry could cause problems.  Some manufacturers included a flap, providing a protective seal.  The early ones were manually activated but later versions were vacuum-controlled, the extent of opening cognizant of the pressure being applied to the throttle so it opened and closed and engine speed rose and fell.  As a means of getting cold air, this was of course thought most cool.

1964 Ford Fairlane 427 Thunderbolt.

Actually, the bonnet mounted intakes, regardless of which way they faced, weren’t the optimal way to deliver cold air to the induction system but they were the most–admired and something for which buyers were prepared to pay extra so, although they were the most expensive system to produce, they were also the most profitable. Simple ducting from within the wheel-wells delivered most of the benefits but the most efficient harvest of high-pressure air which gained also a “ram-air” effect which, helpfully, increased as speeds rose, was to duct from a forward-facing inlet in the front bumper bar or grill.  Enjoying a much higher pressure than the area around the cowl, with well-designed ducting, a ram-air tube can operate at up to 125% the efficiency of a cowl intake, able to generate a pressure of 2-3 psi (14-20 pascals) at high speed.  Ford in 1936 & 1964 found that by happy coincidence, the inside set of headlights on their Galaxies and Fairlanes were positioned to suit such ducting almost as if they'd been placed there by design so on the limited production "Lightweight" Galaxie and the Fairlane "Thunderbolt", the lens were removed and the apertures re-purposed.  Only 100 of the Thunderbolts were produced, all intended for use in drag racing and this machine secured the 1964 NHRA (National Hot Rod Association) championship in the Super Stock class.