In
Classic Cocktails David Biggs takes us into the suave world of James
Bond, Noel Coward and Ernest Hemingway recreating riveting cocktails
like the fresh peach Bellini at Harry's Bar in Venice, and the
elaborate Singapore Sling favoured by writers Joseph Conrad and
Somerset Maugham.
Some
cocktails become classics because they happened to be the favourite
drink of famous people. Everybody likes to follow the trends set by
the glitterati. You want a martini? Chances are you’ll ask for it to
be ‘shaken, not stirred’!
STINGER
This
very old cocktail recipe has its origins in the days of American
Prohibition and has become a true classic. Originally it was served
‘straight up’ but most people now prefer to sip it on the rocks.
It’s a good way to get a party rolling as fast as possible; one or two
Stingers and your guests are almost guaranteed to be in a jolly mood.
Ice
cubes
Two parts brandy
One part white crème de menthe
*
Place six ice cubes in a cocktail shaker, add the brandy and crème de
menthe.
* Shake
well and strain into a chilled cocktail glass.
* Serve ungarnished or with a sprig of mint if preferred.
DRY
MARTINI
The
dry martini is undoubtedly the most famous cocktail in the world and
every bartender has a favourite way of making it. This is just one of
many martini variations.
Ice
cubes
One part gin
One part dry vermouth
A green olive
*
Place
four ice cubes in a bar glass and add the gin and the part dry vermouth.
*
Stir and then strain into a martini glass.
*
Garnish with the olive on a cocktail stick.
DAIQUIRI
Man
is a creative animal and can adapt to almost any circumstances. American
engineers working in Daiquiri, Cuba, were upset to discover they could not
obtain their usual drink, bourbon, there. But there was rum in plentiful
supply, so they set about creating a drink to replace their favourite
tipple.
The
daiquiri was born. As with most famous cocktails, there are many versions
of the daiquiri, but this simple one should serve as a starting point for
the creative artist.
Ice
cubes
One part light rum (traditionally Cuban, of course)
The juice of half a lime
Half a teaspoon of sugar
A slice of lime
A cocktail cherry
*
Place
four or five ice cubes in a cocktail shaker. Add the rum, lime juice and
sugar.
*
Shake
very thoroughly, then strain it into a cocktail glass.
*
Decorate with a slice of lime and the cocktail cherry spiked on a stick.
BLOODY
MARY
Today
the Bloody Mary is probably the most popular vodka-based cocktail in the
world and there are many variations of this tempting drink. But it must
have taken some courage to create the first one. It needs imagination to
blend two such disparate drinks as fiery, crystal-clear vodka and thick,
slightly lumpy tomato juice. But there’s no doubt it works, whatever way
you make it. Here’s a starter recipe.
Ice
cubes
Two
parts vodka
Six
parts tomato juice
A
teaspoon of tomato sauce (catsup)
A
dash of Worcestershire sauce
A
dash of Tabasco sauce
A pinch of celery salt
A
stick of celery
A
dusting of finely ground white pepper
*
Pour
four ice cubes in a cocktail shaker and add the vodka and tomato juice.
*
Add the tomato sauce, Worcestershire sauce, Tabasco sauce and celery salt.
*
Shake well and strain into a highball glass. Decorate with a stick of
celery.
*
Finish
with a light dusting of white pepper. (You could use black pepper instead,
but it looks very unappetizing, rather like cigar ash that has been
sparkled on the surface of the drink.)
BELLINI
The
Bellini became the favourite drink of celebrities such as Noel Coward and
Ernest Hemingway when they visited Harry’s Bar in Venice. It’s easy to
see why.
Modern
bartenders may be tempted to use the readily available canned or boxed
peach juice for this drink, but the real connoisseur would never accept
anything but the fresh juice of ripe peaches. It really is worth the extra
effort. Peel several ripe peaches and remove the stones. Place them in a
blender and whip them into a smooth purée. In his cookbook, Harry’s
Bar’s present owner, Arrigo, says they never used anything as crude as a
blender in the ‘good old days’. Small white peaches were squeezed by
hand and pushed through a sieve to make the pulp.
One
generous part fresh peach juice
Four
equally generous parts dry champagne
A
peach slice
*
Pour
the fruit juice into a champagne flute, filling it about a quarter full.
*
Top up the glass with champagne.
*
Do not stir or shake.
*
Garnish
with the peach slice on the rim of the glass and serve.
Available at leading book stores in South Africa
Published by New Holland
For further information contact: STRUIK PUBLISHERS
Tel: +27 (21) 462-4360
E-mail:
lesleyj@struik.co.za
