With Independence Day weekend approaching, I thought it would be appropriate to highlight the alcoholic beverage so distinctly American -- the cocktail.

There is some terrific history behind the cocktail. It is, first and foremost, a word coined in America. Although there are many theories as to its etymology, including rooster references and hangover cures, the most commonly accepted definition ironically mirrors the political nature of this national holiday.

The first documented definition came in 1806 and was printed in the May 13th edition of Balance and Columbian Repository, a federalist newspaper in Hudson, N.Y. The editor printed an answer to the question, "What is a cocktail?" He answered, "A cock-tail, then, is a stimulating liquor composed of spirits of any kind -- sugar, water, and bitters -- it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because, a person having swallowed a glass of it, is ready to swallow anything else."

From this vague, albeit humorous anecdotal definition, the concept, art and practice of cocktails remains a nationalistic treasure. The following list includes some of the perennial classics, possible origins and their corresponding original recipes. If you are looking for some inspiration this weekend, try one of these libertarian libations.

The Martini
Originally called the Martinez in 1862, this institution of American cocktails consisted of four parts sweet red vermouth to one part gin, a dash of bitters and was garnished with a cherry. This drink was allegedly created by "Professor" Jerry Thomas in San Francisco. It is said that he made this cocktail for a gold miner on his way to the town of Martinez, which lay 40 miles to the east. Over the years, the proportions of alcohol have reversed and now the martini is commonly made with gin or vodka, just a dash of dry vermouth and garnished with an olive or a twist. Modern iterations include all manner of fruity liqueurs, frilly garnishes and juices. But for the purist's martini;

Pour 3 ounces of either gin or vodka over ice in a shaker. Dribble just a touch of dry vermouth (or wave the bottle over the top of the shaker for the REALLY dry version). When it comes to shaking, you have two options from here. The first option is to shake the martini until the stainless steel shaker gets too cold to hang on to without getting frostbite. This will break up the ice and leave shards floating in the martini which will later melt adding a bit of water and mellowing the drink. The second option is for those purists who don't like to "bruise" the ice. Swirl gently or stir with a bar spoon until chilled. The martini will not be as cold, but will not be as watered down. Whichever method you choose to employ, strain and pour into up glass and garnish with olive or a twist of lemon.

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