Anyone for Cocktails?
It wouldn’t be right to talk of breakfast without including tea, at least in passing. Not just any tea in this case but Earl Grey, that smoky brew, high in caffeine, that is flavoured with bergamot, a cold-pressed oil from the rind of bergamot orange fruit and originally gifted to the 2nd Earl of Grey by the Chinese.
There are two cocktails that say Christmas like no others: Eggnog and Snowballs. Wait until it snows, pour out the eggnog, put Mr. Hankey’s Christmas Classics on the gramophone and empty Santa’s sack around the Christmas tree. Howdy Ho!
Less famous than other ‘Mexican’ cocktails and that is unfortunate. It makes for a great thirst-quenching summer pick-me-up. Surprisingly the components work wonderfully together; each, individually, are some of my favourites. If you layer it up, it can look very impressive. Definitely one for Instagram, kids.
By now everyone has heard the story of how it originated when a unnamed model asked for: “something to wake me up, then fuck me up.” Who it was, Dick Bradsell took to the great jump in the sky.
In 1732, 28 wealthy Quakers from Philadelphia leased land from the Lenni-Lenape tribe, on the banks of the Schuylkill River, just out of town. There they built a clubhouse, or ‘castle’ as they called it, then declared independence and seceded, announcing that they were now the Colony of Schuylkill with its own governor, council and sheriff.
Popularised by Trader Vic’s, the Fog Cutter, or, as they call it, the Samoan Fog Cutter, was, like Mai Tais, likely created by Donn Beach of Don the Beachcomber Fame in the 1930s.It is not a drink for the faint-hearted.
For many years, on and off, this ungodly preparation was shared down Dean Street, Soho between The Colony Room Club and The French House, made in the cellar of the latter where staff could give it a swizzle upon passing. After a while the odour would permeate out to the stairs and upwards bringing a early Yuletide hum to the bar.
In the 19th century British sailors were given lime juice, preserved in alcohol, to combat scurvy. Naval provisioner Lachlan Rose invented a lime concentrate that used sugar as a preservative instead, removing the alcohol. This was later marketed as Rose’s Lime Juice Cordial.
Although a century or more old, the Gin & It, the ‘It’ being sweet Italian red Vermouth, had its heyday, in Britain, as a pub standard, post WWII. Long out of fashion, its appeal declined inversely with the metaphoric rise in popularity of the Dry Martini, of which the Sweet Martini, as Gin & It was originally known, is said to be the forerunner.
On seeing the ingredients you may well ask what makes this different from a Tom Collins. Well Gin Fizz are shaken with ice to make them cold and foamy then strained, while Tom Collins are just stirred over ice and are relatively flat.
Dating back to the American Colonists of the early 18th century, this was known as a sailor’s drink, made aboard the long voyage, heated with a red hot poker. If you have one to hand while sitting by the fire, this is still the preferred way to go. It will impart something special to the drink, though in the sailors’ case it may have been the taste of ship’s tar that the poker was there for.
Once, oddly, a signature drink at Tiki bar Trader Vic’s in the 1940s, the original method floats the butter on top, giving a smooth mouthfeel but, unfortunately, a greasy top lip to the drinker. Not a good look.
Guaranteed to cure all colds and fevers. Yeah, right. ‘I have a bit of a sniffle. Cure me now, barkeep.’ It does, however, bring you an instant warm glow and a thirst for another one.
Inventive, unusual Italian-style mulled white wine from Alissa Diaz of Washington Italian restaurant Centrolina. A refreshing change, it hints at panettone, a speciality at Christmastide in Italy.
Thanks to Nigel Eastmond, The Nosey Chef, trawling Fleming’s novels, Bond’s cocktail of choice can be precisely defined. How he was ever left even standing, let alone shooting and shagging, after a couple of those is beyond comprehension.
Like all historical drinks there are myths surrounding Leche de Pantera (Panther’s Milk). What is certain is that it originated with the Spanish Foreign Legion in the 1920s. Some claim that it came about when the head and founder of the Spanish Foreign Legion, General José Millán-Astray asked Perico Chicote of Bar Chicote in Madrid …
The classic Tiki cocktail, Mai Tai is all about rum. Bartenders have their favourite bespoke blends, up to 4 different rums, but whatever you use it has to be the good stuff and it should be Jamaican.
Coming from the similar period and region, Manhattens are considered the Old Fashioned’s sophisticated younger sibling. The sweetness comes not from sugar but sweet vermouth. Served cold, but without ice, it remains undiluted.
There are numerous stories on how the Margarita originated. All we really know is it comes from Mexico in the 1940s and that you can get some really rough ones. Stay away from beach bars, tourist cafés, street sellers and anywhere else cheap. Go to a serious cocktail bar or make it yourself. Or just do yourself a favour; leave it for student holidays and hen parties.
I cobbled this recipe together from various sources many years ago. I have never got around to trying it, but it has to be done and you are the one. It possibly sounds quite lethal and I take no responsibility for your subsequent blindness if you choose so to do.