Author: The Cocktails Must Flow

Our third and final cocktail is the Coronation Cocktail (Old Waldorf’s). The recipe was adapted from Old Waldorf Bar Days, 1931, by Albert Stevens-Crockett’s.

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Our second cocktail is the Coronation Cocktail (Jacques Straub’s). The recipe was adapted from Drinks, 1914, by Jacques Straub.

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Our first cocktail is the Coronation Cocktail No.1. Our recipe was adapted from The Savoy Cocktail Book, 1930, by Harry Craddock, but the cocktail first appeared in Charles S. Mahoney’s 1905 The Hoffman House Bartender’s Guide.

This cocktail was created for, or soon after, the coronation of King Edward VII who became King on 22^nd January 1901 after the death of his mother, Queen Victoria.

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Our third and final cocktail is the Pink Elderflower Spritz; a spritz which combines St-Germain elderflower liqueur and a rose sparkling wine.

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Our second cocktail is the simple Rosé Spritz, which combines a rosé wine with tonic water.

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Our first cocktail is the Bee’s Kiss, which is a rich, creamy cocktail, using honey syrup, which first appeared in Trader Vic’s Book of Food and Drink, 1946. This modern version changes the ratio and goes heavier on the rum..

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Our third and final cocktail is the St-Germain Spritz. This should be made with champagne, but any sparkling wine will work.

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Our second cocktail is the refreshing Cassis Spritz which combines creme de cassis with prosecco (or other sparkling wine).

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Our first cocktail is the Pimm’s No.1 Spritz, a recipe from the maker of Pimm’s themselves.

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Our second cocktail is the The 95th. This is our very own cocktail created and named in honour of the 95th Regiment of Foot, which saw honourable service in the Peninsular War and elsewhere, becoming the forerunner of the modern British soldier; prior to the advent of the Rifle regiments (60th and 95th), British soldiers had stood in line and fired their volleys. Riflemen were trained to think and shoot independently, serving as skirmishers between the lines.

Our first cocktail was created by and named for an English sailor, we’d been looking for a cocktail named for the British soldier for our second one, but couldn’t find a suitable one. We decided to create our own and, having recently been reading about the 95th Rifles, we decided this was the regiment to pay tribute with a cocktail.

We’re not aware of a cocktail using these ingredients or even similar to what we’ve used, but each ingredient was selected for a reason:

• Dark rum – soldiers at the time of the Peninsular War were entitled to ⅓ of a pint of rum per day. Rum at that time would not have been deliberately aged, but would have been transported in oak casks, which would have had the effect of aging the rum and giving some colour.
• Assam black tea – British soldiers have long drunk a lot of tea; we’ve included some brewed and cooled Assam black tea, which will add a robust and malty flavour, in honour of this tradition. At the time of the Peninsular War, Britain had a large interest in India so the tea they drank will have been an Indian tea (Kenya didn’t start growing tea until almost 100 years later), hence Assam.
• Ruby port – the Peninsular War under the Duke of Wellington, started in Portuga;, so we have included some Ruby Port, which adds rich and fruity notes.
• Licor 43 – after starting in Portugal, Wellington and his army progressed into Spain, which is where we get Licor 43, which will add a blend of citrus and vanilla flavours.
• Honey syrup – adding a little sweetness with some honey syrup; soldiers in the Peninsular War became adept at “liberating” supplies, so it seems reasonable to include a honey syrup for a little dash of sweetness.

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