The Delicious History Podcast Project


Greetings, Food History Lovers!

It was a year ago that I first started this blog. It’s been an amazing journey so far, and I’ve be fortunate enough to find that there are quite a few people out there who are interested in the tasty world of Food History. I now want to take the next step in sharing my food related historical tidbits with the world by creating a companion podcast to go with the website. I think it will be an fantastic way to build a larger following, as well as prove how fun and delicious history can be. Who doesn’t love a little food and humour with their education

Now here’s the tricky part. Thanks to a recent redundancy, I need your help you make this dream a reality. Podcasts need equipment, software, media hosting, artwork, and music – all of which need to be paid for. Because I can’t rely on the kindness of retailers to simply give me the resources I need, I’m hoping that some of my beloved readers can help me to get Delicious History onto the internet airwaves.The best part about pledging to the Delicious History Podcast Project is that every donation entitles you to a reward. That’s right, if we hit our target you not only get Delicious History in your earbuds, you also get a BONUS PRIZE. What’s not to love?

So if you love food, history or my good self, please help get Delicious History into an iTunes store near you! If you also wouldn’t mind reblogging or sharing the project with your friends and other fellow history lovers, I’d be eternally grateful.

Simply follow the link below for more info or to make a pledge –

Delicious History Podcast Project

Thank you in advance for supporting Delicious History and for making this first year in the blogosphere truly amazing.

St Patrick’s Day Special – The Origin of Guinness


A vintage Guinness Advertisement used in the 1950s – 1970s

Happy St. Patrick’s Day, Food History Lovers!

To celebrate this amazingly booze sodden day, we’re going to be incredibly stereotypical and borderline offensive by looking at the origin of Guinness.

What if I were to tell you that someone wanted to make beer in order to improve the health of the unwashed masses? It’s okay if you’re laughing at this notion. In fact, I’ll even give you a moment.

Finished? Great.

As laughable as this idea is, it’s actually quite true. Furthermore, in the 18th Century, it made perfect sense. This was a time when no one understood micro-organisms or how disease is spread. People routinely drank from the same water in which they dumped their garbage and sewage. As a result people died, and this made nearly everyone avoid water entirely. Instead, they drank alcoholic beverages. And no, you should not take this as a sign to start polluting your own water in order to justify drinking alcohol for hydration.

Popular spirits such as gin were being consumed en masse. Because of the high alcohol content, this resulted in a significant rise is violence, poverty and crime. To help heal society, some turned to brewing beer. It was lower in alcohol, the process of brewing killed the germs that made the water dangerous, and it was nutritious. No, really. Furthermore, the art of beer making was respected and honoured, and those who did it were considered to be do-gooders. Monks brewed it, Christians brewed it and aspiring young entrepreneurs like Arthur Guinness brewed it.

At the age of 27, Arthur Guinness had achieve far more than I probably will in a lifetime. In 1752, his Godfather Arthur Price, the Archbishop of Cashel, bequeathed £100 to him in his will. In true entrepreneural  fashion, Guinness invested the money and in 1755 bought a brewery at Leixlip, just 17 km from Dublin. This venture into the world of brewing was clearly successful, because in 1759 Guinness signed a 9,000 year lease on the St. James Gate Brewery for £45 per annum. Ten years later, Guinness first exported his ale to Great Britain.

Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876. In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no Public Houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60% premium on the first day of trading.

The Guinness Brewery

Clearly, Guinness has remained successful today, but this isn’t all that the company has been know for over the years. Guinness has also been dedicated to being a company that has the interests of common people in mind. This is evident in Arthur Guinness’ reason for starting the company – to help improve health. This charitable ideal has lived on. Throughout the centuries, Guinness has continued to prove that they don’t just want to make a profit, they want to make a difference. They started by paying better wages than any other employer in Ireland. Then they decided they should provide an entire slate of services to improve the lives of their workers. With the passing of decades, they became one of the most generous, life-changing employers the world had ever seen.

Guinness also showed unparalleled upport for the war effort. During World War II, the company promised every British soldier a bottle of Guinness with his Christmas meal. However, there was a problem. Their manpower was depleted because so many of its workers were serving in the military. Despite this setback, they were determined to keep their promise. The brewery operated around the clock, but there simply weren’t enough employees. Clearly the generous spirit of the company had been passed on though, because retired workers showed up to volunteer their time. They were then followed by workers from competing breweries. By Christmas, every soldier had his pint.

Deeds like these are prominent throughout the history of the Guinness company, and are just as inspiring as some of the family members themselves. One heir received five million pounds for a wedding gift, but then moved with his new wife into a poor neighborhood to draw attention to the poverty in the land. We don’t hear about many other heirs doing this in the media.

Given the generous nature of the Guinness company, it is hardly surprising that its beer has become synonymous with St. Patrick’s Day. Sure, it’s Irish, so of course it’s going to be consumed in vast quantities on a day that celebrates Irish culture and heritage. However, I think that the symbol Guinness  offers is far more significant than that. Guinness is a beer that from its very conception was being brewed as a benefit for others. It’s a symbol struggle, national pride and overcoming adversity. As such, I urge you all to have a pint of Guinness today, not as an excuse to  get wasted whilst wearing green, but in honour Arthur, and all those who use the resources at their exposal in order to help others.

Happy St. Patrick’s Day.

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project.Only $500 is needed make this dream a reality, and all donations over $10 receive a reward! 

Ides of March Special – The Bloody Caesar Cocktail


A depiction of the Assassination of Caesar inside the Theatre of Pompe

Caesar:

Who is it in the press that calls on me?
I hear a tongue shriller than all the music
Cry “Caesar!” Speak, Caesar is turn’d to hear.

Soothsayer:
Beware the ides of March.

– William Shakespare

Welcome back to Delicious History – the most alcohol friendly site for historical enquiry on the internet.

Today we’re going to be drinking learning about the Bloody Caesar Cocktail – a Canadian drink that is used to commemorate the assassination of Julius Caesar. This cataclysmic event fell on the March 15th, also known as The Ides of March. Before we get into the alcohol soaked portion of the post though, let’s have a quick look at what the Ides of March actually is.

During Caesar’s rule he established and instituted the Julian Calendar. This was both a precursor to our modern-day calendar, as well as an hilariously self-important move on the naming front. The Julian Calendar didn’t number days of a month sequentially from the first through the last day. Instead, it counted back from three fixed points of the month – the Nones (5th or 7th, depending on the length of the month), the Ides (13th or 15th), and the Calends (1st) of the following month. The Ides occurred near the midpoint, which was the 13th for most months, but the 15th for March, May, July, and October. The Ides were supposed to be determined by the full moon, thus reflecting the lunar origin of the Julian Calendar.

The Ides of each month were sacred due to its lunar association, however, the Ides of March was celebrated in particular due to also being a feast day. This feast was in celebration of Anna Perenna , a goddess whose festival concluded the ceremonies of the new year. The day was enthusiastically celebrated among the Roman people with picnics, drinking, and revelry. I think we need to bring this festival back.

The tone of The Ides of March dramatically changed when Caesar was assassinated in 44BC. That, along with Shakespeare’s infamous quote – “Beware the Ides of March” – have turned the once celebrated day into something to be wary of. This reputation has been aided by the fact that some incredibly significant historical events have taken place on March 15th. Some of these include –

1311 – Death of Pope Lucius II
1889 – A devastating cyclone hit Samoa
1917 – Tsar Nicholas II of Russia abdicates the throne
1937 – Death of H.P. Lovecraft (admittedly, this is more to do with a personal interest)
1939 – Germany invades Czechoslovakia

The Bloody Caesar Cocktail, in all its celery-salt rimmed glory

Although March 15 has become a day of historical wariness, there are some of have chosen to channel the ancient festival spirit – the Canadians. To commemorate the Ides of March, bars across The Great White North serve the rather delicious sounding Bloody Caesar Cocktail, a drink that is somewhat reminiscent of the Bloody Mary. The ingredients typically include:


-Vodka
– Clamato (a blend of tomato juice and clam broth)
– Hot sauce
– Worcestshire sauce
– A stlk of celery or a wedge of lime
– A celery salt rimmed glass
– A celery-salt rimmed glass

So, how did this cocktail come to be?

It was invented in 1969 by restauranteur Walter Chell in Calagary in order to celebrate the opening of a new Italian restaurant in the city. Chell said his inspiration came from Italy, recalling that in Venice, they served Spaghetti alle vongole – a dish containing tomato sauce and clams. He reasoned that the mixture of clams and tomato sauce would make a good drink. He was correct, because the Caesar quickly became a popular mixed drink within Canada, where over 350 million are consumed annually. In fact, annual Best Caesar in Town events are incredibly popular. For the 40th anniversary of the drink’s invention, people were  encouraged to create variants, some of which included glasses being rimmed with coffee grinds, the inclusion of maple syrup and the use of bacon-infused vodka. 

Today, the popularity of the drink, as well as its name, have given birth to its association with the Ides of March. Personally, I think that the Canadians have the right idea. Lets get March 15 back to its roots – by being a day of drinking and debauchery. In the Middle of Lent. Surely the Catholics won’t mind…right?

Have a safe March 15th, everyone. And remember – Beware the Ides of March…or at least have a drink to celebrate it.

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project. Only $500 is needed make this dream a reality, and all donations over $10 receive a reward! 

What does German Chocolate Cake, French Toast and White Russians Have in Common?


Hello food history lovers!

Today I intend to answer a question that has been plaguing mankind since the dawn of time. A question that perplexed the likes of Gallileo, Socrates and Plato. A question of such magnitude, that I almost fear answering it.

What does German Chocolate Cake, French Toast and White Russians have in common?

Three seemingly unrelated consumables. All delicious. All fairing from different corners of the Earth. What could possibly link them?

The answer?

None of them were invented in the countries that grace their names.

Are you terribly shocked and appalled? That’s a natural reaction. I’ll give you a moment to fetch your smelling salts…

Recovered? Excellent. Let us then move onto the exploration of the origins of these three individuals and how each of them acquired their incredibly misleading names.

 

This, in actual fact, needs to get in me immediately

German Chocolate Cake

The roots of this rich and delicious mistress can be traced back to 1852 when an American by the name of Sam German developed a brand of dark baking chocolate for Baker’s Chocolate Company. The product, German’s Sweet Chocolate, was named after him.

In 1957, the original recipe for ‘German’s Chocolate Cake’ was sent into a Dallas newspaper by a local homemaker. The recipe utilized German’s dark baking chocolate, and it became quite popular. General Foods, which owned the Baker’s brand, took notice and distributed the cake recipe to other newspapers across the country. Sales of Baker’s Chocolate is said to have increased by 73% and the cake itself became a national staple. The possessive form, ‘German’s’, was dropped in subsequent publications, which resulted in it being referred to as ‘German Chocolate Cake’. The outcome? The false impression of a German origin for the dessert.

Nom nom, French Toast

French Toast

French toast existed long before France was established as a country. The exact origins of French Toast are unknown, but it’s unsurprising that humans developed the recipe quickly, given that it is traditionally made out of stale bread. Bread has been a staple of most cultures since food preparation first began. Coupling this with a rejection of food wastage (which is really only something that is acceptable in modern society), it’s unsurprising that man had to find a way to make stale bread palatable.

The earliest reference to doing this dates back to 4th century Rome, in a cookbook attributed to Apicius. This style of toast was called Pan Dulcis. The Romans would take the bread and soak it in a milk and egg mixture, and then cook it, typically frying it in oil or butter.

This practice of cooking stale bread became common throughout Europe in the Middle Ages. In fact, the name for French Toast in France is “pain perdu”, which literally means “lost bread”. There are some that still insist that French Toast  originated in France, however, it’s interesting to note that before the French called it “pain perdu”, they called it “pain a la Romaine” (Roman bread).

So why is this clever concoction attributed to the French? One theory is that it’s reminiscent of French cooking before the invention of proper refrigeration. It’s said that many of their rich, heavy and creamy sauces were created to hide the fact that the meat or fish in the dish was, or was very nearly off.

Me thinks this would go quite well with the German Chocolate Cake

White Russians

This origin story is quite short, and most definitely sweet.

The White Russian is the sister cocktail of the Black Russian – a drink concocted from vodka and coffee liqueur. Both initially appeared in 1949 and were invented Belgium Bartender  Gustave Tops. Black Russians transform into White Russians with the simple addition of cream. Neither drink is Russian in origin, but were named due to vodka being the primary ingredient. It is unclear which drink preceded the other.

 

 

BOOM! That’s the sound of knowledge bombs blowing up everywhere. I do love a good debunking, so I naturally loved writing this post. In closing I pose this question – Do you know of any other food names that are misleading or outright incorrect? I’d love to hear about them.

Cocktail Party: Bloody Mary, Bloody Mary, Bloody Mary


Greetings!

We’re up the the final drink of the cocktail party! Are you excited? No?

Well, that’s embarrassing for me.

As discussed yesterday, it’s morning and many a party goer have wandered out into the harsh light of day to forage for a tasty grease-ridden breakfast. Surely they can indulge in a final cocktail without being considered ‘rampant alcoholics’? Oh come on, they haven’t slept yet, so technically it’s still night-time, right? Some are feeling the beginnings of particularly gruesome hangovers, and what better cure is there than water sleep stomach pumps a little hair of the dog?

A round of vodka soaked Bloody Marys will certainly do the trick.

Once again, I have a variety of histories to present to you, all riddled with contention and speculation. But that’s what makes this fun, right?

This isn’t the Bloody Mary you were expecting?

Our first tale attributes Fernand Petiot with first concocting the drink. He was a bartender at ‘ Harry’s New York Bar’ in Paris and legend has it that he created it in 1921 by mixing equal parts tomato juice and vodka. If this story is true, it only describes the fledgling beginnings of the cocktail, as it didn’t contain any salt, pepper or tabasco sauce.

As a side note, Harry’s was popular with a broad clientele of high-profile expatriates such as Ernest Hemingway, Rita Hayworth and Humphrey Bogart.

Another story claims that comedic actor George Jessel concocted the drink around 1939. He claims to be the true inventor of the Bloody Mary due to adding key ingredients such as the Worcestershire and celery stick. There is also a claim that Fernand Petiot moved to America and reinvented the Bloody Mary as the ‘Red Snapper’ at the ‘St. Regis Hotel’ in 1934. This was supposedly due to public objection over the “vulgarity” of the original name.

So the big question is – who was Mary?

Many assume that it was named for Queen Mary, half-sister of Elizabeth I. She was nicknamed Bloody Mary due to the amount of Protestants she had killed throughout her reign. However, this supposed namesake is unlikely to be true.

A widely believed rumour is that a patron of Harry’s suggested the name after noting that the drink reminded him of the ‘Bucket of Blood Club’ in Chicago, and a girl there named Mary. However, another popular candidate is 1920s silent film icon Mary Pickford who had another cocktail named after her that consisted of rum, grenadine and a Maraschino cherry.

This leads me to wonder why no one has named a cocktail after me. This is being added to my Life Goals List, alongside owning a llama, getting arrested and being thrown out of a classy establishment. I’m genuinely surprised that the latter hasn’t occurred yet.

Time for a recipe!

Ingredients

45ml Vodka
90ml Tomato Juice
15ml Lemon Juice
Tabasco Sauce, dash
Worcestershire Sauce, dash
Salt, to taste
Pepper, to taste

Method

Add dashes of Worcestershire, Tabasco, salt and pepper into highball glass. Shake the vodka, tomato juice and lemon juice before straining into the glass. Add ice cubes. Stir gently. Garnish with a celery stalk and lemon wedge

So that’s it, the end of the Cocktail Party. The hardcore attendees have finally wandered home to pass out, and I’m being reminded of all the embarrassing stuff I did by my housemate. Whilst on the bathroom floor. Cradling the toilet.

Next time – something less liquidy. And less alcoholic…maybe.

Cocktail Party: Irish Coffee


So we’re onto our last cocktail of the night, and everybody who is still conscious has agreed that it will be much easier to just stay up. Besides, it’s only three hours until they can go and get pancakes for breakfast! Everyone’s getting sleepy though, so it’s time for some caffeine. Alcoholic caffeine.

Fact: Anything can be improved by adding copious amounts of alcohol and cream. For example – steak, pain medication, tax time.

Between 1939 and 1945 many Americans flew to Ireland in a Pan Am Flying Boat. This extraordinary sounding aircraft was actually just a seaplane that contained a hull. Why not make a few extra bucks by storing passengers there?

The planes would land in Foynes, Limerick after what I imagine would be a gruelling eighteen hour flight. After landing, the passengers would be shuttled by boat to the terminal. On cold days, the passengers would often be chilled and miserable after the ride. As such, they greatly appreciated a cup of hot coffee or tea upon arrival at the terminal.

The Irish have taken whiskey in their tea for many centuries and this gave the chef at the airport restaurant an idea. He thought he would provide the freezing passengers with a little Irish hospitality with an American twist. He knew of their partiality to coffee with cream, so he added some whisky to the cups. One of the pleasantly surprised passengers asked “Is this Brazilian coffee?”, “No” replied the chef, “That’s Irish coffee.” And thus the original Irish Coffee recipe, as well as another excuse to drink, was born.

Ten years later, the owner of a San Franciscan restaurant decided to recreate the alcohol laced coffee that a friend had tasted in Ireland.They thought it would be a simple process, but after many experiments using a variety of whiskey they weren’t satisfied. It didn’t taste the same and the cream always sank to the bottom.

Being persistent, the pair travelled to the Limerick to sample the original. When they returned, it was decided that only high quality Irish whiskey could provide the proper taste. Furthermore, the cream had to be slightly aged and lightly whipped. Voilà, Irish Coffee crosses the Atlantic and began to grow in popularity throughout the United States and the world.

Now, in case you have the uncontrollable urge to get boozed up over your morning/afternoon/evening coffee, here’s a recipe!

Ingredients:

40ml Irish Whiskey
80ml Hot Coffee
30ml Cream, whipped
1 tsp Brown Sugar

Method

Heat the coffee, whiskey and sugar on a medium heat. Do not boil. Pour into a glass and top with cream. Serve hot.

Now, I realise that I began this post by saying that this was the last cocktail of the night. However, I never said that we wouldn’t be indulging in one in the morning. I wonder what it will be?

Check back tomorrow to find out what delightful concoction we’ll be finishing our cocktail party with!

Cocktail Party: The Mint Julep


Hello, hello? Is this thing on?

Greetings! Welcome back to Delicious History. After a few minor technical setbacks I’m here to give you all the historical goss on the lovely and refreshing Mint Julep.

So, we’re onto cocktail number five. At this point of the evening the heavy weights are attempting to chat up a hottie/anyone in the corner so they don’t have to take the train home. Meanwhile, the light weights are lying outside on the grass crying down the phone to their mums, apologising for all the horrible things they have done in their lives. This is something I have seriously done – just replace ‘grass’ with ‘driveway’ and ‘phone’ with ‘parents standing on the front porch hanging their heads in shame’.

Tegan’s Tip – Never let a seventeen year work colleague serve you ten wines in an hour at a Christmas party. On a Monday night. In February.

I need these glasses in my life

The mint julep is predominantly famous for being the signature cocktail of the Kentucky Derby. The popularity of the drink at the racetrack began in 1938 when it became the official cocktail of the Derby. Back in those days, the drink set the fans back a cool 75c. Today, a mint julep in a collectors glass starts at $1000.

Seventy five of these commemorative glasses were made earlier this year to mark the 75th anniversary of the Derby. Sixty Five were made from pewter and were hand engraved with a racing scene. They also came with a sterling silver drinking straw. You think that sounds impressive? Oh no, those were only the thousand dollar plebeian glasses that had been fashioned for the peasants.

Ten of the glasses were made entirely from sterling silver, plated in 24 karat gold and featured a diamond horseshoe with 43 diamonds totaling approximately one carat. Furthermore, a jeweler selected and set each diamond by hand.

Just, damn.

The origin of the Julep goes back much further than the Derby though. In fact, it doesn’t even begin in the USA. Centuries ago, there was an Arabic drink called julab,  which was made with water and rose petals. The beverage had a delicate and refreshing scent that people thought would instantly enhance their quality of life. When the julab was introduced to the Mediterranean region, the native population replaced the rose petals with mint, a plant indigenous to the area.

The mint julep, as it was now called, grew in popularity throughout Europe, particularly in agriculture regions. This also happened when it was introduced to the USA. Americans also enjoyed juleps made with genever, an aged gin, during the nineteenth century. However bourbon-based juleps have decisively eclipsed gin-based ones in recent years.

The julep was originally a morning drink – a spirited equivalent to coffee. Apparently,  one sip enabled farmers and workmen alike to face the day. I must say that I adore how many of cocktails have been used for medicinal purposes or as an excuse to drink in the morning. It would be great to walk into work and buy a $4 cocktail off my coffee guy. “Hmm one Julep and a croissant thanks, Emilio. No, I’ll definitely go the large. It’s feeling like a double shot day.”

With that steady slide into alcoholism, let’s get to the recipe!

Ingredients

90ml Bourbon Whisky
4 – 6 sprigs Mint Leaves
Granulated Sugar, to taste

Method

Place mint, sugar, and a small amount of bourbon into the bottom of a mixing glass. Gently muddle and then let it stand for a couple of minutes to allow the mint flavour to be released. Strain and pour into a julep cup (A glass with a pewter base. Or silver if you’re a rich bastard), rotating to coat the sides. Fill with ice and then add the remaining whisky. Garnish with a small mint sprig.

Fun Fact – Mint juleps are traditionally served in pewter based glasses and held by the handle or rim in order to maintain optimum frost.

Tomorrow – A Dessert Cocktail!

Cocktail Party: The Mojito


Hello all, welcome back!

We’re up to cocktail number four, albeit a day late. I offer my most sincerest apologies, I was feeling rather under the weather yesterday and needed a little disco nap before getting back on the party bus.

So, at this point of the night those of you who can hold their drink are ordering straight shots and those who are more like me are trying to prove that they’re “not that drunk” by attempting to correctly pronounce words such as onomatopoeia. That is something I seriously do.

Today we’re taking a hop across the water from Mexico to Cuba to taste the rum sodden and utterly delicious Mojito. Once again, the origins of this fruity delight are shrouded in many a controversy, so I’m going to tell just two of the most fascinating tales.

Apparently Ernest Hemmingway loved Mojitos. I think that whoever first spread that story confused the word ‘Mojito’ with ‘Booze’

Our first story claims that the Mojito was created by African slaves working in the sugar cane fields of Cuba in the late 19th Century. Supposedly, the drink’s name comes from the African word “mojo,” which mean “to place a spell.” This tale is however widely contested. Many historians believe that this story seems to be related to, or confused with the origin of the daiquiri, another popular Cuban cocktail made with rum, lime juice, and sugar.

A much more accepted story is that Sir Francis Drake was involved in the creation of the Mojito as far back as the 16th century. Drake was a celebrated naval captain and navigator during the reign of Queen Elizabeth I. However, if you were a Spaniard at the time, Drake was an infamous pirate and slave trader who was responsible for the sacking of many ports and towns during the Spanish Armada. These acts persuaded Phillip II of Spain to not only place a bounty on his head, but to also plan an invasion of England.

If I may interject for just one moment – these dual perspectives of Drake are exactly why I adore history. There is almost always conflicting accounts and different ways of looking at situations and people. Some may call this lack of definitiveness frustrating. I call it fascinating.

Legend has it that Sir Richard Drake (an underling of Francis who was of no relation) prepared the first version of the drink using aguardiente, a primitive version of rum, which he mixed with sugar, lime and mint. According to the story, the drink was originally called “El Draque” which was Spanish for The Dragon, which was a homage to Sir Francis. Personally, I think this was just a clever ruse to secretly name it after himself.

From the high seas, the drink supposedly made its way to Cuba when these explorers, or pirates, landed to conduct treasure hunting expeditions throughout The Caribbean and Latin America. Interestingly enough, the fruity concoction was originally consumed for medicinal purposes. I think that sounds a great deal more appetising than the cherry flavoured cough syrup of my childhood. I’ll have to question my mum about why she didn’t just throw hard liquor my way.

Eventually, rum replaced the aguardiente and the Mojito, as we know it today, was born.

Recipe time!

Ingredients

40ml White Rum
30ml Lime Juice
3 Mint Leaves
2 tsp Sugar
Soda Water

Method

This is a really simple one.

Muddle the mint sprigs with the sugar and lime juice in a highball glass. Add the rum and top up with soda water. Garnish with sprig of mint leaves. Consume!

Mmm, refreshing.

I’ll try my best to knock out our next two cocktails over the weekend as promised. Unfortunately, I’m still not feeling 100%. Either way, I’ll make sure they’re served up to you as soon as possible.

Have a great weekend!

Cocktail Party: Wasting Away Again in Margaritaville…


…searching for my lost shaker of salt.

Greetings, lovelies!

How are you feeling after your first two drinks? Ready for some more? I certainly hope so because we’re heading into Tequila Territory, and there’s just no coming back from that. We’re at that point of the party where you know you shouldn’t do it, but you’re just sauced enough to throw caution to the wind and to let your Future Self deal with the stomach churning consequences. Then, when you’re paying homage to the Porcelain God the following afternoon, you curse your Past Self and swear to never touch tequila again, because it is truly Not of the Lord. But it’s never true.

Never. True.

I’m sure you’ll all be shocked to learn that the Margarita is yet another cocktail with an elusive history. That doesn’t mean we can’t take a peek at the possibilities though! There are of course numerous accounts of ‘this bartender here’ and ‘this bartender there’ being attributed with its invention, but I want to keep things interesting. As such, here are a few short tales describing the birth of this tasty and dangerous beverage. I’ll leave it up to you to choose which reality to believe.

It looks so pretty despite being a demon liquor from hell.

Our first story hails from Acapulco in 1948. A Dallas socialite had a holiday home in the Mexican city that she would visit with her family during the holidays. She was well-known for indulging in a game where she would duck behind the bar and mix up weird and wonderful concoctions for her guests. I know I’ve said it before, but I would rather enjoy partying with this dame.

During a Christmas gathering she decided to mix tequila, Cointreau and lime juice for her guests, and did so with great success and praise. They were so enamoured with the drink that they took it home to the States where it spread like wildfire. They thought that it was only fitting to name th drink after their socialite friend, Margarita.

Our next story is yet another shout out to the ladies. We’re in Mexico, circa 1938 and following a showgirl by the name of Majorie King. Unfortunately, our damsel suffered from a truly tragic ailment – she was allergic to all alcohol, with the exception of tequila.

King was visiting Rancho Relaxo Del Gloria Bar in Rosarita Beach, Mexico and, like a champion, wasn’t going to let her allergies get in the way of a good time. She explained her predicament to the bartender and he proceeded to pour tequila over shaved iced and then added some lemon and Triple Sec. Once again, the drink was a hit and he decided to name the concoction after the Spanish equivalent of Majorie – Margarita.

Our final story comes from Juarez, Mexico. A gentleman named Pancho Morales was working as a bartender  in 1942 when a patron ordered a drink called a Magnolia. Alas, Morales couldn’t remember what was in the cocktail, except Cointreau. Instead of explaining this, he decided to roll the dice and fake it. I’m sure you can all guess what happened next. He decided to name the his new invention after his favourite flower, the daisy. For those of you who are well aquainted with the language will already know that daisy translates to Margarita in Spanish.

And now – recipe time!

Ingredients

35ml Tequila
20ml Triple Sec
15ml Lime Juice
Salt

Method

Rub the rim of the glass with lime slice to make the salt stick to it. Shake the ingredients with ice, then strain into the glass.Garnish with a lime or lemon wedge and serve over ice.

So there you have it, three drinks down and four to go. I do hope you can all manage to stay standing for tomorrow’s exciting brew.

See you then.


Cocktail Party: The Zombie


On Friday night some friends and I went out to celebrate the birthday of Bethany from The Kitchening. Because our town is a cesspool for human misery, there is only one decent cocktail bar worth going to.

My drink of choice for the evening was The Zombie, and this was for a number of important and well thought out reasons. Firstly, it contains a shameful amount of rum and was therefore an intelligent choice both economically and fiscally. Secondly, the bartender was setting those bad boys on fire, and what’s not to love about that?

It was during the inevitable haze of my second round that I got to thinking about how
I had only discovered the existence of The Zombie a few short years ago. Furthermore, I knew absolutely nothing about its origin. It was at that point that I firmly decided that the matter was in dire need of investigation. In the morning. Maybe the following afternoon. After a greasy breakfast.

So here we are, you reading patiently and me continuing to shamelessly ride the coat tails of the recent Zombie Apocalypse craze.

I do have some exciting news before we begin though! Instead of one cocktail origin story, I am going to provide you with an entire weeks worth! That’s right, seven posts in seven days. You’re welcome.

So without further ado, let’s get this cocktail party started.

Warning: Contains enough rum to put a pirate ship to shame

The invention of The Zombie is widely attributed to Donn Beach aka Donn the Beachcomber. Beach is famous for being the founding father of the Tiki Bar craze of the 1930s in the USA. FYI, I would do some truly unthinkable things for the opportunity to go back to that era.

Legend has it that the original Zombie was concocted by Beach in 1934 to help a hung-over customer get through a business meeting. The customer supposedly returned several days later to complain that the drink had turned him into to a zombie for the entirety of the meeting. Thus, a cocktail was born.

The customer’s reaction is understandable to anyone who has indulged in the infamous concoction. Much like the Long Island Iced Tea, the smooth and fruity taste of The Zombie works to conceal its extremely high alcohol content. This dangerous mix makes for an incredibly intoxicating beverage, in both senses of the word.

Beach was very cautious with the recipes of his cocktails. The mixing instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him. Because Beach kept his recipe a secret as well as occasionally altering it, there are many variations of the Zombie being made today. Many of these bear little resemblance to the original cocktail.

Now that we’ve had a little bit of history, I thought I would add one of the more common recipes for those of you playing at home.

Ingredients

15ml Bacardi 151 rum
30ml dark rum
30ml light rum
30ml golden rum
15ml apricot brandy
30ml pineapple juice
30ml orange juice
30ml lime juice
1 tsp sugar

In conclusion – buy a whole lot of rum.

Method

Shake all ingredients with ice except the Bacardi. Pour into a hurricane glass. Float Bacardi rum on top. Garnish with a fruit slice, sprig of mint and a cherry.

Alternatively, you can copy my bartenders method:

After shaking and pouring all of the ingredients, excluding the Bacardi, take a passionfruit half and remove the pulp. Half fill with brown sugar and pour in the Bacardi. Float the passionfruit half in the top of the cocktail and set on fire. Marvel at how awesome it looks. Blow out the flame. Drink!

See you all next time.