Raising a Glass to Tradition
In our first installment, we tackled the myths that have stubbornly clung to bar culture — from hangover cures to cocktail customs. Readers discovered that not everything poured across a bar is steeped in truth.
Now, we dive deeper. In this second round, Bar Myths and Legends: 5 Tales Every Bartender Should Know, we blend fact with fable. We explore not just myths but the legendary stories that shaped traditions — some grounded in history, others polished through time.
5 Bar Myths and Legends Every Bartender Should Know
1. The Fiery Test: The True Origin of “Proof”
Legend:
On the high seas, rum was more than a drink — it was currency. Sailors in the Royal Navy received daily rations of rum, known as the “tot,” and often gambled with it below deck. But where there’s money, there’s mischief.
Some sailors, eager to stretch their stash, would secretly water down their rum before placing bets. Suspicious gamblers, unwilling to be swindled, needed a way to verify the spirit’s strength. The solution was as bold as it was theatrical: mix the rum with gunpowder and apply a flame. If it ignited, the rum was “proof” of authenticity. If it sputtered out, the cheating sailor faced consequences worse than losing a hand of cards.
The standard eventually settled on 57% alcohol by volume — the point at which gunpowder still ignites when soaked with rum. “100 proof” became synonymous with strength and honesty in an age where both were in short supply.
Reality:
Though the fiery test was practiced, the term “proof” had already been coined through 16th-century English taxation practices. Proof levels were initially tied to levies on spirits, later evolving into today’s standardized measurements: 100 proof equals 50% ABV in the United States.
Why It Endures:
Few images are more vivid than a sailor, a cask of rum, a pinch of gunpowder, and a strike of flint — proof, if not of authenticity, then certainly of daring spirit.
2. The Martinez and the Birth of the Martini
Legend:
Order a martini in San Francisco and you’ll likely hear the story: a gold miner, flush with success, stepped into the Occidental Hotel and requested a celebratory drink before his journey to Martinez, California. The bartender, obliging the miner’s good fortune, mixed gin with sweet vermouth, maraschino liqueur, and bitters — christening it the “Martinez.”
As the tale goes, the Martinez cocktail slowly evolved into the sleek, dry martini, with its polished stem and olive garnish. The Occidental Hotel, they say, was ground zero for this transformation.
Reality:
While the Martinez cocktail does exist in historical records, its relation to the martini is more evolutionary than direct. Competing claims from New York suggest that the martini was developed independently, perhaps as a drier, more cosmopolitan twist on earlier gin concoctions.
No definitive origin story has been authenticated, leaving us to choose between the gold rush glitz of California and the urban sophistication of New York. For a modern legend and an outstanding martini in New York, try Harry’s at Hanover.
Why It Endures:
The martini is a drink of precision and myth, and nothing feeds its mystique better than a blurred origin story with gold, adventure, and elegance stirred together.
3. Salt in Beer: A Working-Class Tradition. Worthy of our mention in Bar Myths and Legends
Myth:
Across dusty saloons and smoky taverns, old timers could be seen tipping a pinch of salt into their beer — a ritual many claimed improved the flavor.
Legend:
In an era before refrigeration, beer quality often swung wildly. Salt, it was believed, could tame the bitterness, bring sweetness forward, and rescue a pint otherwise destined for the drain. Some even claimed it cut the foam just right, ensuring a smoother pour.
Reality:
Scientifically, salt does suppress bitterness and enhance certain flavor notes. But the practice was born less from taste enhancement and more from necessity. In regions where beer storage and transport were primitive, salt was a cheap fix for bad brew days.
Why It Endures:
The salt ritual is a testament to resilience and ingenuity — a trick from an era when waste was unthinkable and even a questionable beer deserved saving.
4. The Origins of the Tip: A Gift, Not an Acronym
Myth:
Many believe “TIPS” stands for “To Insure Prompt Service,” born from small notes placed discreetly under teacups in England’s old coffeehouses.
Legend:
As the story goes, early patrons would slip coins to servers in advance to guarantee swift, attentive service. The acronym, memorable and convenient, took hold in popular imagination and is still quoted today in bar lore.
Reality:
Tipping traditions date back to 17th-century England, but no evidence supports the acronym. Rather, tips evolved as voluntary tokens of gratitude, migrating to America in the 19th century — a custom that stuck even as the world changed around it.
Why It Endures:
As far as bar myths and legends go, this is one of the more clever tales. A clever acronym makes tipping feel deliberate, transactional — even logical. But the truth, as with many traditions, is simpler and rooted in human courtesy.
5. Vodka-Infused Foods: More Potent Than You Think
Myth:
Many diners believe alcohol evaporates entirely during the preparation of vodka-infused desserts and fruits, leaving only flavor behind.
Legend:
From boozy cherries to vodka-laced cakes, these treats have graced tables under the comforting belief that the alcohol simply “cooks off.” A gentle indulgence, no more potent than a whisper.
Reality:
Without sufficient heat and time, alcohol stubbornly clings to whatever it touches. Vodka-soaked fruits and desserts can retain substantial alcohol content — enough to elevate a meal from delightful to dizzying if care is not taken.
Why It Endures:
Believing the myth allows for guilt-free indulgence. After all, a slice of cake is easier to justify than a cocktail — even if both deliver the same spirited kick.
Why Bar Myths and Legends Matter
Bar culture thrives on more than just spirits and mixers. It thrives on:
- Tradition: Stories that tether bartenders to generations before them.
- Atmosphere: Legends that add weight to the air between barstools.
- Connection: Shared myths that transform strangers into fellow travelers for a night.
Felene Vodka, crafted with care and purity, belongs in any setting where authenticity and tradition matter.
Revisiting Vol. 1 of ‘Bar Myths’
In our initial installment, we debunked myths like “clear liquor equals no hangover” — puncturing popular but false assumptions. This round delves into the legends, the half-truths, and the almost-facts that make bars not just places to drink but places to belong.
