Quick cocktails for Christmas morning guests

One thing about Christmas morning-it’s going to be busy. Those crucial hours between eleven o’clock and one o’clock when half the street drops in, yet you dare not forget the relatives who are staying, or the steadily building drumbeat of the Christmas Dinner preps, can be frantic. You need to entertain them, you need to shut them all up. Above all you need to do it quickly and painlessly so you can concentrate on higher matters like Yorkshire Puddings and Brandy butter.

As there will be no miracle worker present who will to turn your water in wine, here is our guide to three boozy, plus one virtuous, easy-make cocktails.. Above all they’re simple: Each requires but one or two ingredients: a little ice , the right glasses and a few eco friendly straws, and you become the perfect hostess/host. And just to make it even easier, we have stripped out all those pesky shakers, strainers and other complicated mixing equipment which will only complicate matters and generate further washing up, Our making times assume you have all the ingredients ready to go: a safe assumption, as LSS readers are known for their wise foresight.

Gin Sling (see left above) Put 4-5 ice cubes into a hurricane glass , add one measure of cherry brandy and three of gin. Stir and top up with cold sparkling water .Decorate with one cherry, add 1 straw. Estimated preparation time : 25 seconds

Champagne cocktail (see centre) To a classic champagne flute add 1 brown sugar cube and cover with one measure brandy. Add a tiny dash of angostura, and top up with champagne. Decorate with a cherry and serve. Tip: Have a tissue nearby in case the wine bubbles over Estimated preparation time : 40 seconds

Harvey Wallbanger (see right above) Put plenty of ice in a tall glass and add 1 measure of vodka. and a half measure of Galliano. Top up with fresh orange juice and stir. A slice of orange will decorate, You will need a two straws. Estimated preparation time : one minute

And our Non alcoholic for the drivers: A delicious fruit punch. We are nothing here if not responsible, and know that good people never drive with alcohol in their system. What’s more there’s almost no preparation time with this one, as you can buy/prepare most of the ingredients the day before. All you do is add 750 ml of fresh orange juice, 750 ml cranberry juice, 400 ml of pineapple juice to a large punchbowl. Keep it in the fridge for an hour or two before serving. When ready to go, add lots of ice sparkling water and slices of colourful fruits like oranges. lemons and pineapples. You can adjust the amounts to serve as many or few people as you like. We know it’s tasty, because we have experienced more than one non sober guest ask for their own serving of this stuff, just adding a little gin or vodka to get the right Christmas spirit.

We hope the day goes well.

#christmas day #holidays #parties #cocktails

Our recipes inspired by one of our most treasured possessions: The Ultimate Cocktail Book, published by Paul Hamlyn in 2003, and which we still use today!

Friday Night Danger: The Long Island Iced Tea

And so, gentle readers, after five years of writing about cocktails we come to the one we have always tried to avoid. The Long Island Iced Tea. Why? Because it is so seditiously powerful, the one after which you will be incapable of anything else. Tasting your food . Engaging in serious conversation about Natural Philosophy or the Liberal Arts. Or even asking the waiter the way to the John. And believe us, once you have scanned the recipe(see below, see link) you will see why.

According to that excellent website The Cocktail Society, the Long Island Iced Tea evolved in te United States as a way to conceal the drinking of illicit hootch during Prohibition. “Make it look like Iced Tea,” was the rationale, “the Feds will never spot it for a ringer”. The Society gives a recipe, so we won’t cut across their know-how. But merely to list the ingredients from our own favourite recipe will demonstrate the potential head splitting power of this famous drink. They include 5 alcoholic ingredients; gin, vodka, white rum, tequila and Cointreau. Toppers up include ice, lemon juice and sugar syrup and above all cola, which gives it that iced tea look. And as sharper eyed readers will have already noted, there is no tea in it. Because that’s the whole point

As the Society observes , some smaller cocktails such as martinis may come with a higher alcohol content. But its the sheer volume of the LIIT which enables it to deliver such an enormous punch. And so we say: enjoy, but with caution. Do not attempt to i operate heavy machinery, drive nor attempt to make love any time after, as the results will be inevitably tragic. We had one at lunch yesterday and we are still recovering. Be glad we got this far.

[1]https://cocktail-society.com/recipes/long-island-iced-tea/

Friday Night: More in praise of Gin and Tonic

If there’s one common theme to this blog, it’s probably Gin, often accompanied by its old sparring partner , tonic water. That seems to be the case judging by a recent trawl through the archives, in desperate hope of reheating some old ideas for new posts. (LSS 4 9 20;13 2 24 et al ) Which is why we were pleasantly surprised to come across this article by Luke Chafer of the Mail, hymning the praises of the old tincture according to a new tune. If you’ve got to drink alcohol, declares Luke, this tipple is a lot less bad for you than many others.[1] That is, if you do it responsibly, as we always have, and not getting drunk. So here’s a few G and T questions and answers, based on Luke’s amiable article. Just think-it might be you gentle reader, and a pal or two, in a cocktail bar in one of the better hotels off of Park Lane as dausk falls over the London skyline

So-who invented the G and T anyway?

Back in the 19th Century, Britain’s Royal Navy was looking to get the drug quinine into its sailors, as the stuff was meant to have anti-malarial properties. It was too bitter to drink on its own (“tonic water”) so Her Majesty’s Admiralty had the brainwave of mixing it up with sugar .lime and gin-and hey presto, a new jewel sparkled in the crown of human achievement

So is it safe to drink?

No. No alcohol is safe. But, quoting his experts like a good journalist Luke adduces

It is about making sensible choices. If you are swapping five pints of beer for G&T’s then that is a good decision, because it has fewer calories and will not cause bloating,’ says Ms Lohia, [a leading nutritionist whom Luke consulted

Where can I find out more about variations and recipes?

We would strongly recommend searching the back catalogue of this blog, Learning Science and Society, and go from there

Does quinine really cure Malaria?

Weeeeelllll……………according to Luke you need rather a lot of it :

……theoretically, to protect against malaria, someone would need to drink 14 standard gin and tonics every eight hours, which is the equivalent of a week’s consumption of alcohol according to the NHS.

I see. Not a good idea. But surely those juniper berries they make the stuff from are pretty good for anti oxidants or something like that?

See above, Once again Luke has done his homework He finds:

However experts say that there is not enough juniper in a modern bottle—or shot—of gin to give any health benefits.

Our advice? Drink it moderately Drink it for fun, with your mates.. Stop quickly. In which case it will be one of the best moderate alcohol drinks you can get.

[1]https://www.dailymail.co.uk/health/article-15288483/Make-double-science-gin-tonic-one-healthiest-alcoholic-drinks.html

#gin #tonic #cocktails #pub #bar #quinine

Friday Night Fun:the old cheap Bubblies (Où sont les neiges d’antan?)

Everyone likes to dress up from time to time and enjoy going large with a glass of bubbly. Trouble is, the old Champagne can be a bit pricey, and there’s a lot of euros for very little extra elation. For decades people have been trying to do things on the cheap, with varying results. So tonight we thought we’d take a look at some of the braver efforts which have been made in History, and, as an added bonus, the little nibbles they served with them

1950s Mateus Rosé Invented in Portugal in 1942 it was the iconic bottle and rather elegant label that gripped our ten year old selves(we grew up in an Off Licence) The wine itself was pink and only slightly fizzy, but worked well chilled. It was really rather popular in the 1970s (so were Watneys Party Sevens and the Bay City Rollers) but has since faded a tad, despite attempts to redesign the bottle. Nibbles: twiglets

1960s Babycham Actually a perry aimed squarely at the ladies’ market, it enjoyed a huge vogue back in the 1960s and 1970s, when it was considered rather chic among large sections of society, with huge advertising campaign There was even a special cocktail called a snowball( neiges, right?) which combined the stuff with advocaat. Glad we never had a job as a cleaner on the Central line trains! Like a starlet, its beauty had started to fade by the sassier 1980s and efforts to rebrand and relaunch have never quite got it back to top of the bill

Nibbles those funny cocktail stick things with a cube of pineapple and a cube of cheese.

1970s Asti Spumante this is the real poor man’s champagne, not lager. Cheap and cheerful this Italian sparkler graced many a working class Christmas dinner table in the age of Top of the Pops and the Queens Broadcast Ironically the sudden popularity of its younger sister (see below) has afforded a certain bounce back for this beverage-and why not? we say.

Nibbles Cheese and onion crisps/Doritos

2000s Prosecco We had never heard of this stuff until one evening in 2010. After which it seemed to be anywhere and everywhere at all times, as much a part of national life as football or Coronation Street. A bright, dry and bubbly from Friuli it can accompany anything from exam results, weddings and even those funerals where the deceased will not be too badly missed but nevertheless left enough of a memory to fund a juicy trip or two to Benidorm.

Nibbles: Marmite flavoured peanuts

2020s Crémant—Now we’re definitely in the right vineyard! Brewed up in France (and Luxembourg) using the same traditional method as Champagne, it comes from regions outside of that snooty snifter, such as Alsace, Burgundy, and the Loire. Sorry, we think it’s definitely a cut above Prosecco, deliveings Champagne-like vibe at a fraction of the price.

Nibbles:Blingies with caviar

#wine #sparkling wine #party

Cocktails for all those Christmas parties

Christmas is nearly upon us, and with it, all those parties, get-togethers, at-home drinks mornings and soirées which crowd in on us like….er,…..um……. several crowding things in a narrow place. Good. Which can lead to problems for the busy host or hostess-how to keep all those thirsty punters happy, because they’ll keep coming back at you for more, as sure as Santa’s got a sleigh. So may we, humbly suggest a couple of ideas to get you through?

Themes: First and foremost, keep ’em simple. You don’t want to spend all your party hours running up complicated concoctions like a Singapore Sling or Long Island Iced Tea (LSS Passim) Pick ones with three or four ingredients at most, which you can knock out faster than it takes for the Three Wise Men to hand over the presents. There you, go mate: bish, bash, bosh and a Merry Christmas to you all! Next?

Second: Bright and bubbly, lots of colours and sparkle to bring out all your trees, baubles nad holly, so the filled glasses look like more decorations. Bubbly wines and ice (the latter will always be in there somewhere), will always help add to trompe l’oeuil. That said, ready?

French 75 gin, lemon juice and chilled fizzy over a tad of sugar in a champagne flute. Looks good and goes down with a recoil to get anyone in the festive mood.

Classic Champagne Cocktail Once more unto the flute dear friends! l Champagne, brandy and a tiny dash of angostura, over a sugar lump. Don’t worry about the cost of this one, because after the first two or three they won’t notice you’re slipping in prosecco. Nor will they care.

Harvey Wallbanger Vodka, Orange, juice and Galliano over plentiful ice This tall elegant classic makes a colour statement on any Christmas table.

Bellini Peach juice, champagne and a dash of grenadine For those who like their slurping sweet, the old Bellini’s hard to beat! Will partner mince pies tastily.

East India Curacao, pineapple juice brandy and angosturas, we threw this one in to match the blue lights on your Christmas tree.

Benedict Benedictine, whisky and dry ginger ale over ice. A classic chest warmer for the season, though we couldn’t find out which of the two eponymous saints, Nursia or Aniane, first invented this one.

All these and many more can be found in The Ultimate Cocktail Book by Hamlyn, our ever go-to stand-by for the Festive season. Happy Christmas

#cocktails #christmas #xmas #drinks

A very special French ’75

We know Friday Night Cocktails got dropped a few months ago (on orders from the top). But that won’t stop us from bringing you searing, cutting edge journalism when we think a story is much in the public interest that it must be broken. Even if it upsets The Great and the Good, the Powerful, and the Establishment, assuming that members of any of these groups read LSS. So, anyway, such was the case with the French 75 which we discovered at Cote, Brighton, last Saturday night before dinner.

Now, before you reach for your lawyers: we do note get any money for this. We have no commercial, financial ,commercial nor personal connection with Cote nor any of their staff. But when we, in the company of a companion visited that outlet at the end of a hideously long and dry January, we were more than in the mood for a little pick-me-up. And so it proved. Naturally we have adapted the details a bit, as we soon found ourselves a bit hazy about their precise nature. But the following will suffice:

The beauty of the French 75 is its simplicity. Refreshing simplicity, that fruity, slight sour quality we always look for in a great cocktail. Take a simple champagne flute; add a small quantity of sugar. Now add 1/2 measure of lemon juice and one measure of white gin. Cover all with cold white bubbly- Champagne, Cremont, Prosecco or cava, any of these will do. Top off with a slice of lemon peel to add that extra piquancy such ingredients demand. Now sit back and savour.

So, if you are Great, or Good, or Powerful-or just an ordinary Joe like us, here is a recipe which we hope all of you will enjoy. It’s going to be a bust weekend-so goodbye for now.

#french 75 #cocktail