We discover the entrepreneurial career and life of Crosby Gaige, well known author, Broadway producer, ad executive, radio personality and cafeteria owner who Doug found was the originator of this #cocktail. Also, Jerry Thomas, despite having a bar at the same locale as PT Barnum's museum, likely did not have much of a relationship with him

For the #MiaG #BarbaraWest #Reanimator, we discover the Barbara East #cocktail which restructures the whole conversation about the drink name. Bill Boothby had numerous Barbara cocktails. Doug thinks they might celebrate film actress Barbara Lamarr...not a Barbara West.

New #MiaG #Reanimator featuring the #Michelada where Doug describes the creation by an engineer at the sports club bar after a night of drinking. Also, origins of beer cocktails and German beer tradition in Mexico.

Here is another #MiaG #Reanimator revealing the #history of the #ArnaudsSpecialCocktail where we seal the deal in describing how not special this #cocktail was and Doug describes his first hand account of going to Arnaud Cazanave's restaurant in New Orleans

#MiaG researcher Doug Stailey does a deep dive into distant #history of the #MintJulep and takes us right up to where we recognize the drink in its current form. Plus the role of Charles Dickens in the rise of the the American #cocktail

In the original Monster in a Glass episode Jay tells us the origin of the #Stinger name is a mispronunciation/misunderstanding of a Southeast Asian term. Doug reveals that story is a common misconception and the drink likely got named after a jab in boxing. Plus we see the Vanderbilts once again.

This episode discusses both a delicious #cocktail and a cautionary tale of living the playboy lifestyle of the early 20th century through the story of Erskine Gwynne, a member of the Vanderbilt family who was life of the party until it led to slow decline, failure and death. So much fun!

The #Knickerbocker is an early beverage coming before the #cocktail craze and joining with the oyster bar craze that popped up in the US and England in the early 1800s. Doug describes an American entrepreneur turning an entertainment venue into a popular oyster bar which garnered attention from temperance figures for the cocktails they served with their seafood.