Message 25385 of 39188 in General Discussion

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I think it's a lot to do with the origin of the ingrediants and the given name 
at the time. 
 The combination of spirit citrus and sugar whether you call it Grog, a 
Daiquiri, a Sour, a Tai (Tahitian) punch, a Caipirinha etc etc will 
undoubtedly have been tried and tested repeatedly from the dawn of distilation 
in countries where citrus fruit grow and sweetness was extractable from 
various sources, caine, sap etc.  Using Navy rum, lime juice, sugar and water 
it's Grog, using Cuban rum, lime and sugar it's a Daiquiri, using Rhum, lime 
and sugar it's a Tai punch and using Brazilian Cachaca it's a Caipirinha. 
They're all very similar drinks but they are differentiated by the origin of 
their base spirit, the manner in which they are prepared and served and the 
spirit in which the combination was named and remembered weather that be the 
first time it happened or simply the first time the ocasion was remembered or 
referenced so that the name stuck!
-- 
"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"