A liquid lesson in history.
If there ever was a history class that will have you lining up to attend, this must be it.
During the month of August, our new restaurant manager (and Finn’s old friend) Tim Wastell has put together 31 historical cocktails over 31 days, delivering four centuries of alcoholic amalgamations, which will be served to you in order of their inception.
This walk-through history in true Rocks style will definitely keep you all warmed up and fuzzy for the whole of August.
Week one. August 1st – 7th
Well known in India for centuries before colonialists brought it back to Europe this drink is the sum of five parts. The formula also became the template for turning ship carried potable wine based spirits back into something more so resembling the alcoholic base product of the original distillation.
Another simple drink of Indian origin as the name almost certainly refers to Palm spirit. A simple concoction of spirit, sugar, water and lemon. By far the entire world’s most popular remedy for the common cold that won’t actually cure one.
The first written reference to the word itself, with a definition of ingredients, appeared in the Hudson Balance Repository in New York. This drink predates the Old Fashioned cocktail by more than 100 years and the ingredients are identical.
(Spirit, Sugar, Water, Bitters)
A drink that is simplicity in itself, although incredibly difficult to execute properly.
The formula of this masterpiece and it’s ratios predate the first written definition of the term ‘cocktail’ by 100 years
Featuring the much loved Angostura bitters created two years earlier in Venezuela.
This quintessentially English summer time thirst quencher is most traditionally served long, with equal parts dry ginger ale and lemonade. Garnished with cucumber, multiple citruses and mint, this drink is the precursor to the modern Highball cocktail.
Essentially a Gin sour that has been stretched into a highball with the edition of soda water. Credited to John Collin, Head Waiter at Limmer’s Hotel, Conduit Street, London.
Originally made with Cognac there are now several variations on the drink, including a New York version made with both Cognac and Rye Whisky. Essentially an Old Fashioned cocktail served in an Absinthe rinsed glass and spiked with Peychaud’s Bitters. The drink is finished with a lemon twist that is always discarded.