[So, this is definitely not a throw-away piece that was sitting around for in my draft folder for far too long, oh no. Just assume I’m really up-to-date, but you’re reading this no later than August 2018 and the coronavirus is just a bad dream]
As it became clear that we were all facing down the barrel of weeks, if not months, of self-isolation, I got to thinking.
The first thought was,”Oh good, this is a chance to sort out the drinks cabinet, paint it up, finally unpack all the boxes and put out the bottles.”
The second was, “Well, won’t this be a good chance to shake up my drinking habits and try a few unloved tipples? Oooh, I can also work through the beer collection, and have at any that have been sat about too long?”
And the third was, “If I don’t watch that second thought carefully, I’ll be dead drunk for the entire lockdown and I think I’d rather avoid liver cirrhosis, thankyouverymuch.”
That is to say, when the normal divisions of the week are all a bit hazy and indistinct, it’s good to keep in mind how much you’re actually throwing down your neck. I try to stick to a few days off a week, a few days with no more than a small drink or two and a night where I may put thoughts of units and the Portman Group to one side.
So, to the humble lime & soda I gravitated. I tend to find cordial either expensive, or not great. Thankfully, citrus fruit hasn’t been affected by panic-buying in my neck of the woods, so rustling up a few fresh limes has not been a problem. Our Sodastream conked out the day before the lockdown was announced, which was rather less helpful. Anyway, with a quickly-sourced bottle of budget sparkling water in hand, I was ready to get to work.
Firstly, I was very struck by the dictum “process is outcome” when I read it in an article about government IT procurement or something and, despite the fact it was definitely not created in regards to making an acceptable sundowner, it’s stuck in my head for years. You don’t need to gussy things up, but take it seriously, even if only slightly, and you’ll get more out of it. This goes for most things I’m sure, but I’m writing about drink, so humour me here.
Choose a nice glass, clean it up and stick some decent ice in.
Squeeze the juice of a lime in and, if the idea doesn’t offend you, throw in the chopped husks for their lovely oils as well.
A decent splash of Angostura bitters adds a lovely bit of complexity and, unless you must avoid all alcohol at all costs (in which case, good luck and best wishes), appears to contribute less to your alcohol intake than a burger bun will. If you have any, an additional splash of orange bitters are a lovely brightener.
Seriously, those bitters make all the difference.
A few fresh mint leaves are a natural partner to this drink, should some be lying about. Clap a few in-between your hands once to liberate the oils, then pop in the glass.
A glug of simple syrup takes the austere edge off. As ever, you know your tastebuds, so pour accordingly.
Gently pour over your well-chilled and unshaken fizzy water, give it the minimum stir required to mix, and enjoy.
Obviously, this isn’t going to hit you in the pleasure centres like [insert favourite drink here] might, but then, neither does a mid-morning cuppa, and we don’t use that as an excuse to day-drink, do we? Unless we’re at an airport (current odds: slim), at which point all bets are off.
It’s also a formula that lends itself to variation. Lemons, obviously – they sub in for limes no problem. Oranges and their kin tend not to stand up for themselves except at higher concentrations, but if you’re willing to squeeze a few more, then you’re onto a winner. Grapefruit is a good’un. Skip the citrus entirely and use generous amount of cucumber, in slices or ribbons? Why not? Chuck in some juniper berries and break out the celery bitters for the first time in who knows how long?
Now to see if I can do anything about the three pints of tea I drink each day…
As someone who spends more of their time at the smaller end of the drinks industry scale, you have to take a step back when thinking about the big players. Chivas Regal is the fourth biggest-selling Scotch brand in the world, and producing at that volume is mind-boggling. At four and half million cases a year, they’re making about enough to sling a bottle at every individual in the UK. The logistics alone are beyond me, even before thinking about how to maintain your targeted consistency and quality. Then again, when you’re a brand big enough that you can just give away $1m a year to social entrepreneurs and partner up with Man U, it probably stands to reason that you can take the odd risk, or at least diverge from the straight and narrow. So, while I can’t tell if this Chivas Extra 13 collection is more than a stretching of the blending muscles and an excuse for some exciting limited-release packaging, I’m not going to turn down a look-see at a new angle on a trusty blended scotch like this. (more…)
First things first – merry Christmas! Hope you’re all in good spirits and the holidays are treating you well.
So, due to a combination of poor time management and poor health, there have been a few events that I really wanted to write up from the last few months that got left out in the cold. What with this being the end of the year and a time to reflect on things, I thought I’d partway rectify this sin of omission with a little Boxing Day round-up of some cracking booze I had the pleasure of sampling.
[NB: This is a embarrassingly late write-up – the launch was in early September. Never let it be said that I have my finger on the pulse]
After a steady refurbishment of the original site, London Fields Brewery decided it was ready to show itself off to the wider world and held a big do in the done-up taproom and brewery. I was rather curious about this relaunch, as the brewery was barely five hundred yards from my now-wife’s flat when we first started dating, and in those early days I dragged her there to see if I could persuade her of beer’s merits. So, with a mix of curiosity and nostalgia, off we trooped. (more…)
Apparently the fruits of a visit from Brooklyn Brewery‘s brewmaster Garrett Oliver taking a trip West, when he was in the UK a few months ago, this is a 5.2% dry-hopped sour brewed at Lost And Grounded. My experience of the main Brooklyn range tends more to technical solidity rather than jaw-dropping virtuosity, but Oliver is always interesting and their Bel-Air sour was an unexpected stand-out when I was in New York a year or two back. Lost and Grounded have a similar focus on process, unsurprising given the Little Creatures and Camden pedigree of co-founder Alex Troncoso, albeit aimed slightly more at German and Belgian styles. With the Bel-Air in mind, and both parties’ history of putting out dialled-in beers, I was very happy that a can fell into my lap.*
Well, clearly you knock it back by the shot at a good friend’s wedding to a wonderful Slovakian as you stay up celebrating until gone 5am. To do otherwise would be rude after all, owing to the father of the bride having made a goodly quantity out of fruit on his own land to give out as wedding favours.