In the shaker
Wary of cultural elitism creeping into bars, Marcis Dzelzainis hauls out some fun eighties classics
Adepressing thought occurred to me the other day. In our quest to become luddite, punch-worshipping cockto-historians we have unanimously sacrificed the blender at the altar of some pagan idol resembling Jerry Thomas. Maybe I’m being a little dramatic, but what happened to cocktails being plain, simple and fun? It’s important not to cast out an entire decade of cocktail history due to cultural snobbery. If we continue down this route we will end up with a subculture of drinks made by bartenders for other bartenders, and if we are to survive what is going to be a rough economic recovery, we have to engage with the public at large. I’m not saying that we should forsake ‘serious’ drinks – a well-made Brooklyn, for example, is hard for anyone to resist. What I’m calling for is a balanced appreciation of drinks, one that isn’t afraid to poke fun at itself. So here are some fun cocktails: try a few. You might be surprised!
Key West Cooler
cherry and orange slice
Method: Combine all ingredients in shaker, shake and strain over cubed ice and garnish.
15ml Wyborowa, 15ml Malibu, 15ml Merlet Crème de Pêche, 15ml Midori, 35ml orange juice, 35ml cranberry juice
Garnish: Umbrella/neon cherry and pineapple wedge
Method: Combine allingredients in a blender with 1.5 scoops of crushed ice. Blend, pour and garnish.
25ml Midori, 15ml Briottet Crème De Banane, 15ml Malibu, 50ml pineapple juice, 25ml lemon juice
West Indian Yellow Bird
Garnish: Orange/pineapple slice and a neon cherry
Method: Shake, strain and garnish.
35ml Havana 3yo, 25ml Galliano, 15ml Briottet Crème, de Banane, 40ml orange juice, 40ml pineapple juice
Garnish: Neon cherry
Method: Shake, strain and garnish.
25ml Merlet Triple Sec, 25ml Midori, 25ml lemon juice
Origin: Jean-Paul Bourguignon, Joe Allen’s Bar And Restaurant, Paris (1984)
Garnish: Banana slice
Method: Combine all ingredients in a blender with 1.5 scoops of crushed ice. Blend, pour and garnish.
50ml El Dorado 3yo, 10ml Briottet Crème de Banane, 20ml gomme (2:1), 25ml fresh lime juice, ½ ripe banana
Garnish: Orange slice
Method: Build over cubed ice, float the Galliano and garnish.
40ml Wyborowa, 10ml Galliano, 150ml fresh orange juice
Origin: Donato ‘Duke’ Antone (1952)
The Emperor of Scent: A Story of Perfume, Obsession and the Last Mystery of the Senses by
Chandler Burr. £9.99, Arrow
Perhaps one of the strangest things about the 21st century is that scientists still do not have a concrete theory of how we smell things (and by proxy how we taste). Most biologists have proposed that receptors in our nose recognise the shape of molecules, however this so-called ‘Shapist’ theory has a major flaw, in the fact that some molecules have identical shapes yet smell entirely different. This book is about Luca Turin, a scientist interested in biology, chemistry and physics, with an uncanny ability to recognise and understand smell. Chandler narrates how Turin proposed an entirely new theory which, if correct, would revolutionise the aroma industry, but also have massive academic implications. To discuss the book further would ruin what I consider to be one of the most essential reads if you are at all interested in flavour and aroma.
Cadenhead’s Old Raj Export Strength
Whilst there are a couple of other gins of Scottish descent, this one is probably the least talked about. But it’s also my favourite. Each botanical is steeped and then distilled separately in a small pot still and blended. Saffron is added during this part of the process and is responsible for the gin’s slight hue. The combination of high abv and the usual botanicals associated with good London Dry Gins such as Beefeater (almond, orris, orange peel, angelica roots, etc) all make for a complex gin.
55% abv. RRP £23.50/70cl.WM Cadenhead, 01586 554258
Editorial feature from Imbibe Magazine – January/February 2012