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What ever happened to real cocktails? |
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Written by James Ringrose
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Monday, 07 May 2007 16:30 |
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Oh come on, what ever happened to real cocktails? When it’s time for a round of cocktails all you see these days are wimpy chocolate, pineapple and kiwi flavored infusions that are nothing more than “mocktails.” What happened to James Bond and “shaken not stirred?” There was something incredibly sophisticated and grown up about the classic gin or vodka cocktail. It looks so cool and clean in its frosted glass. An oily meniscus rim around the edge of the drink lends a slightly malevolent air to the concoction. Only a brave man such as James Bond would throw back a classic cocktail without pause for thought.
Much of today’s excessive drinking can surely be laid at the door of cocktails that taste more like candy or soft drinks than the hard liquor that they playfully disguise. Despite innocent-sounding names, which include a laundry list of sweet and pleasant items, they contain just as much alcohol as the original version. My only experience with these sugar-laden liars left me struggling to speak properly after I’d wolfed down two extremely sweet and palate-pleasing chocolate cocktails. It seems likely that these umbrella-toting, cherry-wearing excuses for cocktails are simply designed to appeal to the younger, less experienced drinker.
In a world where drinking responsibly and talking about drinking responsibly has become absolutely de rigeur, it’s a pity that no one has challenged the trend towards disguising strong liquor as a benign fruit juice or sweet punch. I wonder how many unfortunate 21-year-olds have discovered the truth the morning after?
Bring back the real cocktail, that’s my cry. I want to be aware of what I’m drinking, not ambivalent. There is a real pleasure to be had from an after-work cocktail, sensibly enjoyed, in the convivial company of friends and colleagues. Join me. Next time you order a cocktail, try something like the classic Plymouth Gin recipe shown here. It’s so much fun to say “shaken not stirred,” and anyway, I prefer the taste of olives to cherries. What good is that little umbrella anyway? It’s not raining!
The Martini - In 1896, Plymouth Gin was documented as the gin used in the Original Dry Martini recipe in Stuart’s “Fancy Drinks and How to Mix Them”, New York
2½ oz. Plymouth Gin
A splash of dry vermouth
2 drops of orange bitters
Add vermouth to a mixing glass filled with ice and stir making sure the ice is coated with vermouth. Strain off excess vermouth and add remaining ingredients. Stir until extremely chilled and strain into a frozen martini glass. Garnish with an olive or a twist.
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Drinking