All posts tagged: cocktail

Cocktail of the week no. 23: Satan’s Whiskers

When I came across this cocktail, naturally the first thing I wanted to know was who came up with that name. Is “Satan’s whiskers” a standard phrase, like “the cat’s pyjamas?” I researched and researched, and found a lot of odd Satanic fan fiction out there, but no illumination on the phrase itself. Interestingly, I did find about the 1920s origins of “the cat’s pyjamas,” so called because of the contemporary fashion for wearing pyjamas among the Jazz Age flappers, also known as cats. At this point Wiktionary led me to an anecdote which deserves to be told at every opportunity. New York Times, November 6, 1922:’PAJAMA GIRL AND CATS OUT’: “Sunday afternoon strollers in lower Fifth Avenue were treated to the unusual sight yesterday of a young woman clad in transparent yellow silk pajamas, escorted by four cats, also clad in pajamas, leisurely making her way along the avenue…” The phrase is unlikely to originate with this incident however as the words “Cat’s pajamas” are used by one of the policemen at the scene …

Sloe Gin And What To Do With It

Sloe gin is one of those drinks I think of as quintessentially English – something you pick up in farm shops in the autumn or that Miss Marple might have made in her spare time. It’s not really gin, exactly, but a fruit liqueur made by macerating sloes in gin. I’m not convinced I’ve ever seen a sloe in real life, but they’re the fruit of the blackthorn tree, and essentially a cousin of plums and damsons. I’m told they’re not particularly pleasant to eat (I think if you’ve ever eaten an unripe damson you get the idea), but with the addition of sugar they can be transformed into jams, pie fillings, and of course this lovely deep red, sweet-tart liqueur. If you’ve got access to a blackthorn tree, you can harvest the sloes right around now, in October and November, and make your own sloe gin pretty easily. For a simple sloe gin recipe, (plus instructions for a similarly seasonal quince syrup and how to combine them), I found this great post on Mother’s Ruin. I sadly do not have …

More Seasonal Cocktails: Fig Smashes

I think the first time I encountered a wild fig, I was about 22 and in Greece having a mooch around some ruins. As I come from a family that’s not particularly adventurous with its food, and has strong leanings towards the boiled meat and potatoes side of English cuisine, I’m pretty sure I’d never eaten a fig in any form before then. I certainly wasn’t familiar with this bulging little purple fruit, and had to be shown how to tackle it by an Italian acquaintance. I found this all rather embarrassing, but on the bright side, the fig was delicious, and I now know how to eat them. You live and learn. Most of my subsequent fig encounters, though, have been in the context of cheese. This is, of course, a brilliant pairing, but then I’m always favourably inclined towards anything that comes with cheese – if I wasn’t writing a blog about cocktails I’d probably write one about cheese. But as with any other seasonal fruit, my first instinct now is to shove it into …

Cocktail of the week no.20: the Jack Rose

One of the things I always loved most (and hopefully will be able to appreciate again soon) about living in America is the enthusiastic celebration of all things autumn-related (sorry, fall-related). England does not do this with quite the same level of abandon, as we live in a state of near-perpetual autumn, and I miss not being able to move without tripping over some golden-hued display of leaves, pumpkins, chrysanthemums, and above all, apples. As a side note, if there was some way to get fresh apple cider donuts shipped over to the  UK, I would do it in a heartbeat (please tell me if there is), for they are the pinnacle of human culinary achievement.   This week’s classic cocktail, then – the Jack Rose – is a celebration of apples, not using fresh apples (I’m getting to that), but apple brandy instead. Its origins are, like those of many classic cocktails, buried in history, with various stories competing for legitimacy. Perhaps the most exotic stories concern the involvement of Bald Jack Rose, a notorious gambler and …

Seasonal Cocktails: Blackberry Smashes

I’ve had several episodes over the past month of being reasonably sure the English summer is over, and, in the grand tradition of English weather, it keeps subverting my expectations. A miniature mid-September heatwave has hit us (which will doubtless be over by the time I publish this, or even by the time I finish typing this), and it’s making me want to go back to Lillet and elderflower and sparkling wine. It seems appropriate then to make some seasonal cocktails with another fruit which sits on the border of summer and autumn, the blackberry. Around here, blackberry season stretches from June until November, and I remember always being able to pick the berries growing wild in the hedgerows around this time of year. As they’re a particularly soft and squishy fruit, it’s easy to muddle them and extract tons of flavour from them in cocktails. I’ve stuck to muddling here to make the best use of the fresh fruit, but there are plenty of cocktails out there which use crème de mure, or blackberry …

Cocktail of the week no.19: the Tuxedo

In 1885, in a rural patch of New York state called Tuxedo, just north of the border with New Jersey, a man named Pierre Lorillard decided to found a country club. He named it after the region, which had retained its Indian name; Etymonline and the Tuxedo Club’s own excellent history page agree that ‘Tuxedo’ probably derives from the Algonquian ‘p’tuck-sepo,’ or ‘crooked river.’ The club was a success, attracting the New York glitterati for its country pursuits and society dances, and in the year of its opening, 1886, the name went down in history for its association with a new, informal style of evening wear – the tail-less dinner jacket. Supposedly this rather avant-garde garment was brought back to New York by one James Brown Potter, who saw the Prince of Wales (the future King Edward VII) wearing one on a visit to Sandringham; the ‘notoriously unchaste’ prince recommended his tailor to Potter while simultaneously trying to seduce his wife. The Wall Street Journal has the full story here, as well as one or two other versions. This …

Chinese New Year Cocktail 2: Lapsang Souchong Old Fashioned

So this is the second of my Chinese New Year-inspired tea cocktails, also taken from the Rare Tea Company website. It builds on the character of a whisky old-fashioned, but adds Lapsang Souchong tea, along with vermouth and honey syrup in place of the sugar. This one, I LOVE. The intense woody smokiness of Lapsang is just amazing with the bourbon. It doesn’t get overpowered in the way the delicate jasmine tea did in my first tea cocktail. Quite the opposite. This drink makes me feel like I should be sitting in a leather armchair in a private club, smoking a pipe and talking as men do. Preferably in this episode of Frasier: Not very Chinese New Year-related, but still, it’s a great drink! (Soon I will make a Tuxedo cocktail in honour of Frasier. I might also start putting a Frasier clip in every post.) Ingredients: 60 ml (2 oz) Lapsang Souchong tea (infused and chilled) 60 ml (2 oz) bourbon 20 ml (1/3 oz) sweet vermouth 1 tsp honey syrup (half honey, half …