Archive for the 'drinks' Category

Chocolate Delight: Royal Hot Chocolate

Published on February 11, 2011 in 20th century, chocolate and drinks. 1 Comment
Royal Chocolate in a royal cup.

It’s cold in New York.  Reaul cold.  At the end of a long day, I needed a little pick me up.  So I cracked a cookbook my Aunt had given me for my birthday, a 1971 reprint of a 1934 Hershey’s Cookbook.

The book has been “adapted to a modern kitchen,” so that could mean anything in terms of reinterpretations of the original recipes.  But regardles, I do enjoy cooking up some 70s kitsch.

In the “Beverages” section, I came across this recipe for Royal Hot Chocolate.

Sounds so decadant!

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Royal Hot Chocolate
From the 1934 Hershey’s Cookbook (1971 expanded and updated edition)

2 squares Unsweetned baking chocolate
1 14 ounce can sweetned condensed milk
4 cups boiling water
Pinch salt
1 tsp vanilla
Whipped cream and cinnamon (optional)

1. Melt baking chocolate in a double boiler: a glass bowl set over a saucepan of boiling water will do just fine.

2. Add condensed milk, then GRADUALLY add boiling water while whisking vigorously.  Heed this advice; I didn’t, and dumped the water in.  Despite some vigorous whisking, I ended up with grainy hot chocolate.  And the water must be BOILING, or else you’ll end up with a lump of unmelted chocolate and water.

3. Add salt and vanilla, and serve, with whipped cream and a dusting of cinnamon if desired.

***

Since it is Royal Hot Chocolate, I served it up in the royalest mug I had: A double-handled cup commemorating the Queen Mum’s 95th birthday.  When I first sipped the chocolate, I wasn’t bowled over.  But the more I drank, the more I realized how smooth it was.  How chocolately.  And not too sweet.  It was perfect in every way.  In a feat of decadence, I drank this hot chocolate while taking a hot shower.  I feel Awesome.

Cocktail Hour: Drink What Dickens Drank

Published on October 29, 2010 in 19th century, alcohol, cocktail hour and drinks. 5 Comments
Oh, Dickens! Always boozing. Illustration by Peter Van Hyning.

When Charles Dickens made his first trip to America in 1842, he made certain to partake of one of the greatest American inventions: the cocktail.  While visiting Boston, he said “the bar is a large room with a stone floor, and there people stand and smoke, and lounge about, all the evening dropping in and out as the humor takes them.  There too the stranger is initiated into the mysteries of Gin-sling, Cocktail, Sangaree, Mint Julep, Sherry-cobbler, Timber Doodle, and other rare drinks.”

Dickens didn’t write down any recipes for these “rare drinks”, but fortunately some of his contemporaries did.  Captain Alexander, who toured America in 1833, recorded the directions for making The Cock Tail, along with four other drinks he had at the City Hotel in New York, prepared by a celebrity bartender named Willard.  Another English tourist, Captain Marryatt, recorded his experiences with Mint Juleps after he made a trip to America in 1837.   He said: “I once overheard two ladies talking in the next room to me, and one of them said, ‘Well if I have a weakness for any one thing, it is for a mint julep!’–a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.”  I think that quote is like the best thing ever.

Much of what we know about Victorian cocktails comes from How to Mix Drinks; or, the Bon-Vivants Companion by Prof. Jerry Thomas, published in 1862. Which, thanks to Google, is now online.

Couldn’t make it out to What Dickens Drank at apex art last week?  No worries; below, all the recipes you need to mix an 1840s cocktail at home.  Photos from the event, and more, can be found here.

Retronovated Recipes: The Frozen Mint Julep

Published on July 7, 2009 in alcohol, drinks and retronovation. 0 Comments

I’ve concocted this recipe based on Jerry Thomas’ “The Real Georgia Mint Julep Recipe.” A winning combination of peach, mint and bourbon, the flavors blend together perfectly into a drink that’s just the right amount of sweet. It is frosty, delicious, and boozey; which is really the only kind of drink I want this summer.


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The Frozen Mint Julep
Inspired by The Read Georgia Mint Julep, by Jerry Thomas
1 pint Haagen-Daaz Peach Sorbet
1 handful fresh mint
6 oz Bourbon (or to taste)
Place all ingredients in a blender. Fill blender with ice. Blend until smooth. If the consistency is too think, add more ice. If it is not boozy enough, add more booze. Pour in glasses and enjoy.
***

A Bit More on the Mint Julep

Published on April 28, 2009 in alcohol and drinks. 0 Comments

Jerry Thomas writes in his 1862 Bartender’s Guide:  


“…We have knowledge of several old-fashioned gardens where the mint bed under the southern wall still blooms luxuriantly ; where white fingers of household angels come every day about this time of the year and pluck a few sprays of the aromatic herb to build a julep for poor old shaky grandpa, who sits in the shady corner of the veranda with his feet on the rail and his head busy with the olden days.

In such a household the art is still preserved. With her sleeves rolled up, the rosy granddaughter stirs sugar in a couple of table-spoonfuls of sparkling water, packs crushed ice to the top of the heavy cutglass goblet, pours in the mellow whiskey until an overthrow threatens and then daintily thrusts the mint sprays into the crevices. And the old man, rousing from his dreams, blesses the vision which seems to rise up from the buried days of his youth….

The mint julep still lives, but it is by no means fashionable. Somehow the idea has gotten abroad that the mint ought to be crushed and shaken up with water and whiskey in equal proportions. No man can fall in love with such a mixture. Poor juleps have ruined the reputation of the South’s most famous

drink.”

I like the idea that the mint julep was “out of fashion” in the 1860s.  Perhaps because of the Civil War?

History Dish Mondays: The "Real" Mint Julep

Published on April 27, 2009 in alcohol and drinks. 0 Comments

The Kentucky Derby is upon us, and that means the start of mint julep season. Juleps are my hands down favorite drink; I’ve even purchased a few live mint plants so I can make them at a moment’s notice. Captain Maryatt, a 19th c British admirer of the American Julep, had this to say on the frosty drink:


“I must descant a little upon the mint julep as it is with the thermometer at 100 one of the most delightful and insinuating potations that ever was invented and may be drunk with equal satisfaction when the thermometer is as low as 70.”

He also said that American ladies who drink juleps are “irresistible.”

The following recipe is from our old friend, drinksmaster Jerry Thomas. In his own words “This is the genuine method of concocting a Southern mint julep…”  I have used this recipe many times with great success, and highly recommend it for your Derby parties this Saturday.


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The Real Georgia Mint Julep.
From Jerry Thomas’ Bar-tending Guide, or How to Mix Drinks, 1862

(Use large bar-glass.) 
Take 1 tea-spoonful of white powered sugar. (or superfine)
¾ wine-glass (1.5 ounces) of Cognac brandy.
¾ wine glass (1.5 ounces) of peach brandy.
About 12 sprigs of the tender shoots of mint.

Put the mint in the tumbler, add the sugar, having previously dissolved it in a little water, then the brandy, and lastly, fill up the glass with shaved ice. Stir with a spoon but do not crush the mint.  Whiskey may be substituted for brandy if preferred

***

I have a few variations on this recipe:  Contrary to Thomas’ recommendation, I muddle the mint, powdered sugar, and water in the bottom of the glass before adding the alcohol.  You could also make a simple syrup instead.  Additionally, I one day dream of making my own peach brandy, but in the meantime I find the best substitution is a peach liquor.

Georgia Mint Julep on Foodista

Pepsi Throwback!

Published on April 16, 2009 in drinks, new york and retronovation. 0 Comments


Speaking on new/old products appearing on store shelves, Pepsi is releasing two new soda lines: Pepsi Natural  and Pepsi Throwback.  Their main selling point is that they are made with real cane sugar instead of high fructose corn syrup.  According to Reuters.com: “Pepsi Natural, a premium cola made with sugar, natural caramel and kola nut extract, will be sold in glass bottles…The Pepsi and Mountain Dew Throwback drinks will be sweetened with natural sugar and will feature retro-looking packaging reminiscent of the 1960′s and 70s.” . 


My Dad used to rant and rave that Coca-Cola in glass bottles was better than Coke in cans, and fell into a deep depression when they discontinued the glass bottles.  After moving to New York, I brought my dad home a few bottles of Coke from the Mexican deli across the street, and I discovered the difference: imported Coke in bottles is made from real sugar; American soda (or pop, for my friends in the midwest) is made with HFCS.  Besides, People are really excited about that glass bottle.

I recently saw Pepsi Natural on the shelves of my local Duane Reade; I haven’t tried any yet, so if you have, let me know what you think. 

And on the topic of tasty sodas, if you live in New York, The Lexington Avenue Candy Shop is worth a visit.  More of a luncheonette than a candy shop, they make all of their sodas the old-fashioned way, with syrup and soda water.  They also don’t have that whole “we an old fashioned soda shop!!!” attitude.  I had never had a “real” root beer float before, and it was unbelievable.

Update: I’ve since tried Pepsi Natural, and It’s pretty good.  It definately doesn’t taste like Pepsi. I also found this lovely qoute by Andy Warhol about Coke:

“What’s great about this country is America started the tradition where the richest consumers buy essentially the same things as the poorest. You can be watching TV and see Coca-Cola, and you can know that the President drinks Coke, Liz Taylor drinks Coke, and just think, you can drink Coke, too. A Coke is a Coke and no amount of money can get you a better Coke than the one the bum on the corner is drinking. All the Cokes are the same and all the Cokes are good.”