tag:blogger.com,1999:blog-5445569787371915337.post2540917626562371941..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Beer cocktailsRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-5595034607387545442011-04-24T06:13:14.212-07:002011-04-24T06:13:14.212-07:00These drinks are within the old English tradition ...These drinks are within the old English tradition of spiced, compounded ales, sometimes mulled, and sometimes with additives such as eggs, wines or spirits. Even in the period mentioned, they were dying away, hence memorialising in this book. Still, some modern touches appeared, snappy names, and also the use of ice. <br /><br />Punches similarly had their last gasp in this period. (See David Wondrich's wonderful new book on the history of punch).<br /><br />The true survivors of the tradition are cocktails and mixed drinks. True, these are strong or strongish drinks made (generally) in single portions, but they bear a relationship with the old communal bowls described in the posting. In a time of adaptation to a modern economy, communal activities, whether on ship, farm or estate, or indeed at family meals, which favoured the old ale mixtures, lessened in relation to individual enterprise, and a small strongish drink appealed more to people. <br /><br />But the latter are still mixtures for the most part (even whisky-and-soda is), and they survived. The various gin drinks popular in England (Gin and It, etc.) were the equivlent of cocktails there since the cocktails craze has always had a peculiarly American stamp.<br /><br />I wonder if anyone will revive the old flowing bowl as it pertains to ale. I've tried my hand at these over the years, usually without success, but I'm not sure I did it right. The ones with eggs always failed, but someone later told me you need to use a very fresh farm egg, one that hasn't been chilled, to make the mixtures calling for them work.<br /><br />The one mentioned which involves sherry, ale and nutmeg seems promising, I can see that being served on the deck of a bungalow with a barbeque.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84244687603242109482011-04-22T10:44:11.849-07:002011-04-22T10:44:11.849-07:00A cocktail in a quart pot? Mmm...
Still, some of ...A cocktail in a quart pot? Mmm...<br /><br />Still, some of these wouldn't look too out of place on some of the modern cocktail menus I've seen (mainly in Germany).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-19627195445785559562011-04-22T09:44:06.290-07:002011-04-22T09:44:06.290-07:00Now I have reason to take up that lapsed Master Ma...Now I have reason to take up that lapsed Master Masonic status of mine. Liking that Freemason's cup - even if the "cup" is the size of a basin. These would have been punch bowls for sharing, right?Alanhttps://www.blogger.com/profile/01670495301758701170noreply@blogger.com