Prairie Straws

Shaffer Farms Prairie Straws 

Hand Made for Classic Cocktails 

Before plastic and paper straws, cocktails were traditionally served with natural rye grass straws for slow sipping, crushed ice, or layered ingredients. Here are some pre-1900s cocktails that historically called for a straw:

Pre-1900s Cocktails That Used Grass Straws

Mint Julep (Early 1800s) – Served in a silver or pewter cup, packed with crushed ice, and sipped through a rye grass straw to avoid brain freeze.

Sherry Cobbler (1830s-1840s) – One of the first widely known cocktails to require a straw, this was served over crushed ice with sherry, citrus, and sugar.

Brandy Crusta (1850s) – A precursor to the Sidecar, this ornate drink was sometimes served with a straw to sip past the sugared rim.

Whiskey Smash (1860s) – A julep variation that was also served with crushed ice and benefited from a straw for a smooth, consistent sip.

Ramos Gin Fizz (1888) – While typically not over crushed ice, some early versions of this frothy, tall drink were served with straws to preserve the foam.

Absinthe Frappé (Late 1800s) – An absinthe and crushed ice concoction that often included a straw to sip without disturbing the dilution too much.

Floradora (1890s) – A gin, raspberry, lime, and ginger ale highball that was often served with a straw for slow sipping.

Why These Drinks Used Prairie Straws

• Crushed Ice Cocktails: Drinks like the Mint Julep and Sherry Cobbler needed straws because they were served ice-cold, and drinking directly from the glass would freeze your lips.

• Layered or Garnished Cocktails: Drinks like the Brandy Crusta and Floradora had sugared rims or delicate layers that were better enjoyed through a straw.

• Tactile & Sensory Experience: The straws in these classic drinks weren’t just functional—they were part of the drinking ritual.

NATURALLY STRAWS 

BY SHAFFER FARMS

Straws made for sipping not Slurping