Lactart was created by Alan Avery Claflin (1873–1954), a chemist, at the Avery Lactart Company in 1881 as an alternative to citrus juice and acid phosphate for use in drinks. It was promoted as a wholesome beverage created from the “acid of milk,” also known as lactic acid. Lactart was produced by a chemical method, and no dairy products were used in its creation. However, it did have the aroma of sour milk.
Lactart was marketed into the early twentieth century but never achieved a significant market share. Many recipes calling for Lactart can be found in soda fountain books from 1890 to the 1920s but never gained popularity in cocktails until the twenty-first century.
See also citrus and acid phosphate.
O’Neil, Darcy. Fix the Pumps. N.p.: Art of Drink, 2009.
By: Darcy O’Neil