How To… make two seriously retro gin cocktails!
Sep 27, 2018
Tagged:
Autumn Cocktails
Since the term ‘cocktail’ was coined in a London paper during the spring of 1806, ginthusiasts have been mixing up magic with their favourite spirit. Here’s how to make two of the original cocktails.
Flips were being served as early as the 1600s, when they were mixed in barrels or pitchers before being heated with a poker straight from the fire. The heat would caramelise the sugar and make the drink froth, ‘flipping’ it in the glass. Here’s how to make a single serving of this fortified ale.
Light a fire, leaving the tip of your poker in the flames to heat up. Meanwhile, whisk your beer, gin, egg and sugar or molasses together in a heat-tolerant pitcher or container. When your poker is sufficiently hot, insert it into the mixture and stir, until the drink is warm and frothing. Decant into a glass and sprinkle over ginger and nutmeg, to serve.
350ml strong ale, room temperature
60ml gin
1 egg
1tbsp molasses or sugar
Grated nutmeg
Grated ginger
One poker (optional)
Rum punch is one of the earliest recorded cocktails, having been devised by sailors in the 1600s, when beer couldn’t withstand the sometimes-sweltering temperatures in the cargo hold. This is a later version of punch, from cocktail book published in the 1860s.
Combine all of your ingredients, except for the Champagne, in a large bowl and refrigerate for several hours. Before serving, add the Champagne and serve.
Decorative ice block:
3 oranges cut into quarters
3 lemons cut in half
2 limes cut into wheels
Half pint raspberries
Half pint pineapple cubed
375ml gin
200ml lemon juice
150ml sugar syrup
50ml orgeat or almond syrup
175ml créme de framboise
375ml water
Champagne, to top up
