Cara/Andrea here,
If you’re like me, you’re still a wee bit groggy from all the holiday indulgences in rich food and potent libations. Thus my New Year’s resolutions included vows of a Spartan diet, with the only bubbly allowed being sparkling mineral water. But let’s face it, life can be a little dull without butter, cream, chocolate . . . and a sip of spirits to celebrate our special little moments.
Now, speaking of drinks, some of you may remember that a few months ago, I promised to reveal the secret of the world’s best martini. Let me preface this by saying I am by no means a connoisseur of fine spirits—wine is my usual choice. But when I was staying at Duke’s Hotel in London, I was told that its bar was famous for its martini. So how could I resist! (It was, after all, a research trip!)
For anyone who loves history, walking into Duke’s Bar is in itself a seduction of the senses. The two sitting rooms are intimate in scale, with plush carpeting, creamy wood trim and muted lighting that creates the feeling that you’re steeping into the private parlor of a friend—a very posh friend. One with oodles of taste and oodles of Old Money. Painting and prints of historic dukes adorn the pale taupe walls, their regal visages presiding over the well-heeled crowd. Wellington. Devonshire. York . . .
And then there’s Alessandro. The Duke of the Drinks trolley, he is resplendent in his elegant white dinner jacket and dapper black tie. His voice is low and liquid, and somehow I feel impossibly chic as I take a seat in one of the soft leather chairs, imagining myself swathed in silk, satin and pearls. When he hears that I know precious little about his specialty of the house, he smiles and offers to educate me.
But first, a bit of history on gin, which according to Alessandro is the preferred spirit for a true martini. (He gives a long suffering sigh at the mention of vodka—though Ian Fleming was a regular at Duke’s, Alessandro claims he enjoyed “shaking things up” and so made James Bond a bit of a rebel with his vodka martini.)
Gin, which derives from the Dutch word genever, is a grain-based spirit infused with juniper, and is said to have originated in Holland sometime during the early 17th century. (Though some claim it was prevalent in Renaissance Italy.) During the Thirty Years’ War, English soldiers picked up the habit of indulging in a little “Dutch Courage” before battle, and when they returned home, they brought with them a taste for gin.
William of Orange, who came to the English throne in 1689 after the “Glorious Revolution,” encouraged its consumption, as he wished to discourage the import of brandy and other spirits from Catholic countries such as France. The drink became popular—a little too popular. By the 1730s, drunkenness among the poor was a huge problem, as depicted by Hogarth is his print “Gin Lane.” Of the 15,000 drinking establishments in London, over half were said to be gin shops. (Gin, which requires no aging, is a relatively cheap liquor to produce.) Some pubs had a plaque shaped like a cat on its outside walls. Known as ‘Old Tom,’ this contraption served as a precursor of the modern vending machine—a person would insert a penny into the cat’s mouth and place his mouth around a tube between the paws. In return, the barkeeper would pour a shot of gin through the tube. ‘Old Tom’ gin is a style that still exists today, and like many 19th century gins, is sweeter than other modern blends.
The government passed a Gin Act in 1739, which failed to control the trade and ended up being repealed in 1742. To circumvent taxes, many makers called their spirits “medicinal” draughts and marketed them with such names as Cuckold’s Comfort and My Lady’s Eye Water. In the 1750s, the government did manage to regulate the production and distribution somewhat, but gin remained a drink of the lower classes. However, with the advent of new distilling techniques in the mid 1800s, gin became a lighter, more refined spirit—known as ‘London Dry’—and became popular with the ladies in Victorian times.
As the British Empire spread around the globe, gin went with it. It became a favorite drink in places like India, where it was mixed with quinine “tonic’ water—an anti-malarial botanical—to mask its bitter taste. In America, gin’s low cost and ease of production made it a staple of the Prohibition era. Along with whiskey and rye, it’s cleaned up its image considerably since then and today, of course, it’s a basic ingredient in countless cocktails.
‘London Dry’ is the most common style of gin. There is also ‘Plymouth’ gin, which is a full-bodied blend flavored with citrus peel, orris and angelica root, cardamom and coriander, as well as juniper. (Only one distillery, Coates & Company, is allowed to call itself ‘Plymouth’ gin.)
Now back to Alessandro. He decided to make me a ‘classic” martini, for which he chose Plymouth gin. Rolling over his vintage wood and brass drink cart, he uncapped a bottle fresh from the freezer—that’s part of his secret for making the perfect martini. A spritz from an atomizer is all the vermouth he adds to the glass—which is also frozen. (Churchill, who took his drinks seriously, is said to have remarked that merely waving a vermouth cork over the gin was enough.)
He proceeded to cut a long strip of lemon peel—a bit over two inches—which he carefully pinched, skin side to skin side, over the drink to release the oils over the surface. Then he rubbed the peel along the rim, and gently placed it in the gin. As the glass warms, he told me, the essence of the lemon oil would slowly infuse the drink. “It’s really quite simple,” he remarked.
Simple but sublime. I may never become a regular martini drinker, but I smile knowing that I’ve tasted the best in the world. Thank you, Alessandro.
How about you? Do you have a favorite drink? And have you ever had a special bar experience that made you feel like a swanky film star?
If you’re like me, you’re still a wee bit groggy from all the holiday indulgences in rich food and potent libations. Thus my New Year’s resolutions included vows of a Spartan diet, with the only bubbly allowed being sparkling mineral water. But let’s face it, life can be a little dull without butter, cream, chocolate . . . and a sip of spirits to celebrate our special little moments.
Now, speaking of drinks, some of you may remember that a few months ago, I promised to reveal the secret of the world’s best martini. Let me preface this by saying I am by no means a connoisseur of fine spirits—wine is my usual choice. But when I was staying at Duke’s Hotel in London, I was told that its bar was famous for its martini. So how could I resist! (It was, after all, a research trip!)
For anyone who loves history, walking into Duke’s Bar is in itself a seduction of the senses. The two sitting rooms are intimate in scale, with plush carpeting, creamy wood trim and muted lighting that creates the feeling that you’re steeping into the private parlor of a friend—a very posh friend. One with oodles of taste and oodles of Old Money. Painting and prints of historic dukes adorn the pale taupe walls, their regal visages presiding over the well-heeled crowd. Wellington. Devonshire. York . . .
And then there’s Alessandro. The Duke of the Drinks trolley, he is resplendent in his elegant white dinner jacket and dapper black tie. His voice is low and liquid, and somehow I feel impossibly chic as I take a seat in one of the soft leather chairs, imagining myself swathed in silk, satin and pearls. When he hears that I know precious little about his specialty of the house, he smiles and offers to educate me.
But first, a bit of history on gin, which according to Alessandro is the preferred spirit for a true martini. (He gives a long suffering sigh at the mention of vodka—though Ian Fleming was a regular at Duke’s, Alessandro claims he enjoyed “shaking things up” and so made James Bond a bit of a rebel with his vodka martini.)
Gin, which derives from the Dutch word genever, is a grain-based spirit infused with juniper, and is said to have originated in Holland sometime during the early 17th century. (Though some claim it was prevalent in Renaissance Italy.) During the Thirty Years’ War, English soldiers picked up the habit of indulging in a little “Dutch Courage” before battle, and when they returned home, they brought with them a taste for gin.
William of Orange, who came to the English throne in 1689 after the “Glorious Revolution,” encouraged its consumption, as he wished to discourage the import of brandy and other spirits from Catholic countries such as France. The drink became popular—a little too popular. By the 1730s, drunkenness among the poor was a huge problem, as depicted by Hogarth is his print “Gin Lane.” Of the 15,000 drinking establishments in London, over half were said to be gin shops. (Gin, which requires no aging, is a relatively cheap liquor to produce.) Some pubs had a plaque shaped like a cat on its outside walls. Known as ‘Old Tom,’ this contraption served as a precursor of the modern vending machine—a person would insert a penny into the cat’s mouth and place his mouth around a tube between the paws. In return, the barkeeper would pour a shot of gin through the tube. ‘Old Tom’ gin is a style that still exists today, and like many 19th century gins, is sweeter than other modern blends.
The government passed a Gin Act in 1739, which failed to control the trade and ended up being repealed in 1742. To circumvent taxes, many makers called their spirits “medicinal” draughts and marketed them with such names as Cuckold’s Comfort and My Lady’s Eye Water. In the 1750s, the government did manage to regulate the production and distribution somewhat, but gin remained a drink of the lower classes. However, with the advent of new distilling techniques in the mid 1800s, gin became a lighter, more refined spirit—known as ‘London Dry’—and became popular with the ladies in Victorian times.
As the British Empire spread around the globe, gin went with it. It became a favorite drink in places like India, where it was mixed with quinine “tonic’ water—an anti-malarial botanical—to mask its bitter taste. In America, gin’s low cost and ease of production made it a staple of the Prohibition era. Along with whiskey and rye, it’s cleaned up its image considerably since then and today, of course, it’s a basic ingredient in countless cocktails.
‘London Dry’ is the most common style of gin. There is also ‘Plymouth’ gin, which is a full-bodied blend flavored with citrus peel, orris and angelica root, cardamom and coriander, as well as juniper. (Only one distillery, Coates & Company, is allowed to call itself ‘Plymouth’ gin.)
Now back to Alessandro. He decided to make me a ‘classic” martini, for which he chose Plymouth gin. Rolling over his vintage wood and brass drink cart, he uncapped a bottle fresh from the freezer—that’s part of his secret for making the perfect martini. A spritz from an atomizer is all the vermouth he adds to the glass—which is also frozen. (Churchill, who took his drinks seriously, is said to have remarked that merely waving a vermouth cork over the gin was enough.)
He proceeded to cut a long strip of lemon peel—a bit over two inches—which he carefully pinched, skin side to skin side, over the drink to release the oils over the surface. Then he rubbed the peel along the rim, and gently placed it in the gin. As the glass warms, he told me, the essence of the lemon oil would slowly infuse the drink. “It’s really quite simple,” he remarked.
Simple but sublime. I may never become a regular martini drinker, but I smile knowing that I’ve tasted the best in the world. Thank you, Alessandro.
How about you? Do you have a favorite drink? And have you ever had a special bar experience that made you feel like a swanky film star?
I loved this bit of research. It was fascinating stuff and it made me smile - what more could one ask?
Posted by: Elizabeth Hawksley | Wednesday, January 27, 2010 at 05:03 AM
Shades of old movies, and all those stylish people with their stylish drinks.
I don't drink, so I wouldn't know. I would also feel very out of place. But fun to read about.
Posted by: Linda Banche | Wednesday, January 27, 2010 at 05:41 AM
Thank you, Elizabeth. High praise, indeed, coming from you!
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 05:41 AM
Oh, I remember you mentioned that when I blogged about champagne. I am NOT a big drinker. Truly! (LOL) But I do enjoy a good glass of wine, and am fascinated by the history and lore surrounding wines and spirits. As for Dukes's Bar, it's very "un-barlike" with wonderful prints, and quiet conversation. You would feel very comfortable soaking up the ambience while enjoying a sparking water, or any non-alcoholic drink of you choosing.
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 06:39 AM
What fun! Twice in my life I've had martinis, and each time it almost put me into a coma, so spirits are not my drink. But the history sure is interesting. And the Dukes Bar sounds quite lovely!
Mary Jo, who will stick to wine
Posted by: maryjoputney | Wednesday, January 27, 2010 at 09:06 AM
Oh, LOL, Mary Jo. As I sipped my martini (the first in my life) I nearly keeled over from the fumes alone . . . though the couple next to me—with whom I had a lovely chat on London and history—proceeded to order two of them, and then a third. Alessandro would not allow the lady to have it. He insisted she have a champagne cocktail instead, and told her she would thank him in the morning!
I'm also much happier with wine.
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 10:00 AM
Cara/Andrea, interesting post. I never realized there was a sweet gin. I do remember that the problem of gin swilling was so widespread the poor fed gin to babies -- it was cheaper than milk and it "helped them to sleep: -- ie knocked the poor little creatures out.
I must confess I do like a martini. It was one of the first cocktails I liked, after trying and disliking the sweet, creamy drinks. I even remember where and when and with whom I drank my first martini. I thought it was rocket fuel, though tasty. LOL By my second, I was hooked.
I've never had one with lemon peel -- for me, the olive is a crucial part of what I like, which I think is the salt. It also explains my liking for margaritas, to which I was introduced by a fellow romance writer. I don't often have cocktails, so for me, they're a treat you have in the company of friends.
Posted by: Anne Gracie | Wednesday, January 27, 2010 at 12:37 PM
A drink really does match a place. My husband and I had to have a brandy at the Ritz in Paris ala Hemingway. As for rich desserts though, my daughter turned 17 and since she can't drink we celebrated with dessert. She wanted a flourless tort. 8 eggs, a pound of chocolate and 1/2 pound of butter really makes a great treat. Again she is 17 and has the metabolism of youth. OK. What do we trade, fabulous bars or fabulous waistlines?
Always tormented,
Lyn S
Posted by: Lyn S | Wednesday, January 27, 2010 at 12:44 PM
Anne, Alessandro approves of olives in martinis. He liked matching the lemon with the Plymouth gin, which has citrus botanicals. (Though I must confess the nuances were probably wasted on my palate.) I did enjoy the martini. Though it won't become a habit.
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 01:00 PM
Oh, Lyn S, I love the brandy and Ritz story. Memorable, indeed!As for the chocolate torte, that's a winner too. Sometimes one just has to throw caution—and waistlines—to the wind! LOL
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 01:02 PM
I have never had a martini. Ever. I think I must remedy that at some point.
I don't drink very much or very often. I do love champagne at the holidays, though. When we go on vacation, I order fruity frozen drinks at the pool bar which seem to have very little alcohol (a good thing). I like margaritas with sugar on the rim instead of salt, and once I had a rum drink called Jamaican Me Crazy, and it did. :)
Posted by: Maggie Robinson/Margaret Rowe | Wednesday, January 27, 2010 at 04:41 PM
Well, Maggie, if you are ever in London, visit Duke's bar and have Alessandro make a martini for you. The ritual and his entertaining commentary are well worth it. But as I've said, I hardly ever drink mixed drinks either. But it's fun to try new tastes, especially when they come served with such rich history.
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 05:37 PM
When the Mayhem Consultant and I have a winter getaway coming up, our rallying cry is, "RUM DRINKS WITH FRUIT ON STICKS!"
By which you can tell I'm not a serious drinker. *g* I like taste fresh fruit juice a lot more than I like the taste of alcohol.
Mary Jo
Posted by: maryjoputney | Wednesday, January 27, 2010 at 07:47 PM
Fun post. I've never had a martini. One of these days I'll try one. My favorite drink is an Irish Coffee. I can make it and it is great on cold winter evenings.
Posted by: Patricia Barraclough | Wednesday, January 27, 2010 at 08:00 PM
My one claim to Hollywood fame.
DW and I were at a Company party many years ago. Went to the bar, seated ourselves. And in comes John Wayne..The "Duke" and parks several seats down the bar. DW was 8 months pregnant at the time.
As for a drink...Scotch straight anytime.
Posted by: Louis | Wednesday, January 27, 2010 at 08:22 PM
Mary Jo, those fruity drinks taste awfully good—probably because one is usually drinking them on a nice beach somewhere warm! And Patricia, Irish coffee is wonderful on a cold winter evening. The temperature is dropping here, so er, can I come over? LOL
Posted by: Andrea Penrose | Wednesday, January 27, 2010 at 08:27 PM
Louis, how appropriate that you met "The Duke". As for scotch, don't get me started on that! Single malts are fascinating, and maybe I'll do a future post on them . . . again, they are WAY too potent for me, but I love the history and the craft involved in making them.
Posted by: Andrea Penrose | Thursday, January 28, 2010 at 05:26 AM
My tastes would run to a vodka martini with James Bond. I'm not a fan of gin at all but prefer a good single malt Scotch (and would love to see a post on their nuances and lore sometime). So, if I do have a mixed drink, I drink one with an historical theme, a Rob Roy, which is a blend of that good Scotch and Drambuie. This was fun to read!
Posted by: Valerie L. | Thursday, January 28, 2010 at 10:55 AM
Thanks, Valerie. I will definitely think of doing a single malt blog! There is lots of fun history there.
Posted by: Andrea Penrose | Thursday, January 28, 2010 at 11:23 AM
Thanks for the interesting post! I'm excited to find that our (rare) hosue martinis are like Alessandro's--citrusy gin, little vermouth, and bruised lemon peel. Mm.
Posted by: Wynne | Thursday, January 28, 2010 at 05:52 PM
I enjoyed this post very much! And have posted a link to it on my Facebook page.
LauraR
Posted by: Laura Resnick | Saturday, February 06, 2010 at 08:38 AM
Thanks, Laura! Glad you liked it.
Posted by: Andrea Penrose | Saturday, February 06, 2010 at 08:51 AM