Q.B. Cooler

Q.B. Cooler is a classic cocktail that is believed to have been the precursor to the popular Mai Tai. The drink was created by Victor J. Bergeron, also known as Trader Vic, in the 1930s. The name "Q.B. Cooler" stands for "Quiet Birdmen Cooler", a reference to a private club of aviators known as the Quiet Birdmen.

History

The Q.B. Cooler was first served at Trader Vic's, a Polynesian-themed restaurant and bar in Oakland, California. Bergeron was known for his innovative and exotic cocktails, and the Q.B. Cooler was no exception. The drink was a blend of various rums, fruit juices, and a secret ingredient known as "rock candy syrup".

In the 1940s, Bergeron created the Mai Tai, a cocktail that quickly became a sensation and overshadowed the Q.B. Cooler. However, many cocktail historians believe that the Mai Tai was actually a simplified version of the Q.B. Cooler, with the rock candy syrup replaced by Orgeat syrup, a sweet syrup made from almonds, sugar, and rose water or orange flower water.

Recipe

The original recipe for the Q.B. Cooler is as follows:

• 1 oz. Jamaican rum
• 1 oz. Gold Puerto Rican rum
• 1/2 oz. Lime juice
• 1/2 oz. Orange juice
• 1/2 oz. Honey
• 1/2 oz. Grenadine
• 1/2 oz. Ginger Syrup
• 1/2 oz. Club soda
• 1 dash Angostura bitters

All ingredients are combined in a shaker with ice, shaken well, and strained into a glass filled with crushed ice.

Legacy

While the Q.B. Cooler is not as well-known as the Mai Tai, it is still enjoyed by cocktail enthusiasts and is often featured in tiki-themed bars and restaurants. The drink's complex blend of flavors and its historical connection to the Mai Tai make it a fascinating part of cocktail history.