Thomas Davey was the 2nd Lieutenant Governor of Van Diemen’s Land, 1813-1819, as Tasmania was then known. By all accounts, mostly by his superiors, he was completely unqualified and thoroughly unfit for the role. As an officer in His Majesty’s Marine Forces he had taken part in the Battle of Trafalgar. It was likely, in his time in the Navy, that he acquired a passion for strong drink, mostly rum, and drink he did.
There used to be, and maybe still is, a Spanish tapas bar, in a basement on Charlotte Street, which claimed to be one of the oldest in London. It stayed opened very late so we would nip down there after work, certainly after licensing hours, and get silly. One of its house specialities, which should give you a sense of the depravity of this establishment, was a Depth Charge, although perhaps it was just the depravity of our crew.
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.
This is a nauseating concoction, an abomination in a glass and a sin against Tepoztēcatl though many disagree. Just don’t tell the banditos. They may get personal.
Another creation by George at Bar Gros, inspired by the unexpected discovery of a locally-made English Barley Wine from the Rondadora brewery in the Spanish Pyrenees and what a discovery it was.
A fine stout is a good place to start, having the depth of the malt combined with bitter undertone, just calling for enlightenment. It can be both hearty yet refreshing. Guinness is an obvious choice but you can do better. There are a lot of fine craft stouts available in the UK. Just get a strong one and avoid the silly fruit flavours.
Beer and Ice Cream all in one go. What’s not to love?
The Chims, as it is affectionately known by its hardened irregulars, was, at that time, a tiny, ancient, rural ale house in the middle of bloody nowhere
A British staple for at least three hundred years, also know as Welsh Rabbit, so called to avoid any confusion with a real bunny, it contains no meat of any kind although Worcestershire sauce, an essential ingredient, does contain a touch of anchovy.