Sangria, Sherry Cobbler and Zombie cocktails captured global attention when served at world's fairs. Here, a history of drinks at the events (via punch_drink)
But cocktails awoke from their world’s fair slumber thanks to recognition of their status as a notable American export. Even before Prohibition was officially repealed, Chicago’s 1933–34 Century of Progress fair allowed the production of several cocktail-related souvenirs, including a shaker etched with recipes for popular drinks like a Gin Alexander and Clover Club, as well as a pocket-sized.
Following festivals saw the return of cutting-edge cocktail culture. At the 1939 New York World’s Fair, in Queens’ Flushing Meadows, the California tropical drinks movement—later labeled “tiki”—made an appearance. At the fair’s Hurricane Bar, tiki bar owner Monte Proser, who brought the style of drinks to the East Coast, served his version of the; guests could take away a souvenir photo of themselves at the bar in a sleeve that featured a little palm tree and the iconic Perisphere and Trylon.
But no world’s fair could compare, cocktail culture-wise, to 1964’s, the second one held at Flushing Meadows. Meant to be a great unifier—Walt Disney debuted his It’s a Small World ride there—it wasn’t actually recognized by the Bureau of International Expositions due to rules around how often a country could host the fair. Many countries sat out.
Over 50 million people attended, learning about cultures from around the world thanks to the fair’s theme of “new internationalism.” The Spanish Pavilion famously served, and fairgoers quickly developed a fondness for the wine-based punch, which went on to become popular stateside in both restaurants and suburban homes.
Americans learned about drinks from other parts of the United States, too. It was the height of white America’s Polynesian obsession—five years after Hawaii became a state, but 70 years after American occupation of the island began. Fittingly, the Restaurant of the 5 Volcanos was a popular destination, and
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