I don’t know about you, but this year the span from Christmas to New Year had a lot of potential for hangovers. For once though I was prepared for the silly season as I had decided that my first update of 2013 would be on the subject of everyone’s favourite morning after cure. The Bloody Mary is one of those rare ubiquitous cocktails, found on menus the world over, and known to every bartender in one form or another. But why is it such a popular drink, and how has it come to be such a well-loved cocktail?
I personally see the Bloody Mary as the ‘last man standing’ in a very old tradition of morning drinks. I’ve written before about Corpse Revivers, and it’s well documented that many cocktails started as ‘bracers, eye openers, revivers or pick-me-ups’ and yet these days the Bloody Mary is really the last remaining drink that it’s socially acceptable to be seen drinking before noon. That alone is enough to give it a fond place in most people’s heart, that and the fact that it is seen as the drink that helps you on your way to recovering from your hangover.
Well we made it through RumFest (just!) which was once again a great show. I have to say I really love the fact that it is the one event here in London that has some real life to it. I think that everyone there was shocked at how great the turnout was and how many people both in the trade and consumers are really passionate about rum!
But enough about rum, I have a few other things on my mind at the moment so if you will indulge me once again, I am going to talk a bit about bourbon, a bit about homemade ingredients, a bit about autumn and winter flavours (again) and a bit about garnishes.
I’m going to start with garnishes because I feel the need for a short sharp rant. Talking to American bartenders and friends in Canada there seems to be a dislike of garnishes by consumers over the other side of the pond. To my mind though a relevant garnish can take a good cocktail and elevate it into a drinking experience.