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History

The Eight Immortal Drinkers

The Eight Immortal Drinkers
History

By Tou-Fou (715-774)

Ho-Tchi-Tchang, always on horseback, looked like a man rowing a boat. One evening, when he was drunker than usual, he fell from his horse into a deep pit, and it is my belief that he is sleeping there yet.

Yu-Yang always empties three bottles before going to work. If he meets a grain cart he gives up all thought of business, follows along after it, and chats with the coolie about the fermentation of rice.

The minister, Li-Ti-Chy, could swallow a hundred rivers. He cheerfully spends ten million tsein, and declares that he would willingly cut off the heads of all merchants who sell dubious wine.

When Tsoung-Tchi savors a bottle only the whites of his eyes can be seen. Suddenly, there is a great noise! And there on the ground, like an uprooted tree, lies Tsoung-Tchi.

The solemn Sou-Tsin never drinks before the statue of Buddha. But once outside the Monastery, if he ever begins to drink, he must be carried back there on the shoulders of some charitable passerby.

Under the influence of a single measure of wine Li-Tai-Po is capable of writing three hundred verses. One day he zvas sleeping in the tavern of Tchang-nan when he received an order from the Emperor to come to the palace. “Say to the Emperor,” answered he, <(that I am talking with the gods.”

When Tchang-Hio had emptied three cups he could handle the brushes with an inconceivable skill. At that moment, if all the kings of the earth were to eyxter his room, he would not budge.

Five big measures of wine carried the spirit of Tsaio-Soui to its greatest heights, and then the eloquence of our friend threw his guests into bewilderment.

Although I sometimes pledge them a draught I do not at all belong among these illustrious men, I who am more often made drunk by a ray from the moon.


From the Book “Cheerio!”: A book of Punches and Cocktails by Charles (Reinhardt, Charles Nicholas). New York City, 1928.

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The latter group are often referred to as “mixologists,” a term given to practitioners of “mixology,” which is really just another way of referring to the practice of making good cocktails. Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders caring (a lot) about their craft.

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Recent Posts

The Art of Persuasion: Iconic Alcohol Advertising in Print MediaMay 6, 2025
Smirnoff – “It Leaves You Breathless” (1950s)May 1, 2025
Heineken – Witty, Sophisticated Ads (1990s–2000s)May 1, 2025

Categories

  • Bar Equipment
  • Bartending Tips
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  • Cocktails by Country
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