The Official Downton Abbey Cocktail Book
162 pages
English

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162 pages
English

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Description

Cocktails were introduced in the drawing rooms of Downton Abbey in the 1920s, when US prohibition inspired the insurgence and popularity of American-style bars and bartenders in Britain. This well-curated selection of recipes is organized by the rooms in the Abbey in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more. In addition to classic concoctions like a Mint Julep, Prince of Wales Punch, and Ginger Beer, this collection features character-specific variations such as Downton Heir, Turkish Attaché, The Valet, and The Chauffeur. The recipes reflect drinks concocted and served upstairs and down, as well as libations from village fairs, cocktail parties, and restaurant menus typical of the time. Features 40+ color photographs, including drink images photographed on the set of Downton Abbey.

Sujets

Informations

Publié par
Date de parution 17 septembre 2019
Nombre de lectures 4
EAN13 9781681885940
Langue English
Poids de l'ouvrage 2 Mo

Informations légales : prix de location à la page 0,0020€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

COCK TAI L
FOREWORD B Y JULI AN FELLOWES

BOOK
t h e o f f i c i a l

3
1
2
4
5
TABL E of CONT ENTS Forewor d by Ju lian Fell owes 9
Intr oduction 10
THE L IBRARY
Stirre d Dri nks & Afte r-D inner Drin ks

12
THE GRO UNDS 40
Refre shing Dr inks

THE GREA T HALL 72
Party Drinks

THE DRA WIN G ROOM 106
Predi nner Dr inks & Hangover Helper s


THE VIL LAG E 130
Every day Dr inks

Cocktails wer e slow to make an appearance
on Downton Abbey but mak e no mistak e:
the Craw leys lov e to drink. In season 1 ,
Robert Craw ley re gularly enjoy s Scotch,
dinners begin and end with sherry and
port, parties include alcoholic punches,
and plenty of wine and Champagne is
poured—but none of the Cra wle ys or
their ser vants sips a cocktail. The fact
is, drinking before dinner did not begin
until the end of the First Wo rld Wa r and
so the steady creep of cocktails into
Downton Abbey only starts in seaso ns 2
and 3, when Rob ert ask s his mother ,
Violet, “ Can I tempt you to one of these
ne w cocktails?” At this point, fashionable
members of London society wer e
beginning their e v enings with a cocktail,
a custom Lady Rose implores Robert to
adopt. She is an earl y enthusiast, and Lady
Edith gladly raises a glass once she begins
making regular trips to London. Happily
for Lady Rose—and the re st of the
family—ove r the course of the show’ s
remaining seasons, cocktails make more
than a cameo a ppearance; the y ar e , in fact,
a mainsta y of the household’ s dining and
entertaining p rotoco l. Edith, in particular ,
as a young car eer wo man and urbanite,
drinks them a gr eat deal, in her flat, in
restaurants, and at Downton itself, where
cocktails are well established by the final
episode. It ta kes n ewcomer Henry Ta lbot,
however , to intro duce the cocktail shake r .

This livel y compendium is a celebration
of the best cocktails of the Downton Abbey
era and bey ond. It is replete with r ecipes,
cocktail trivia, historical notes, and excerpts
fr om the sho w , and I hope y ou will find
there is mu ch here to sa vou r .
FOREWORD
JULIAN FELLOW ES
london , may 2019
9
COCKTA IL
COUPE
FLUTE
COLLINS
WINEGLASS
PINT
MUG PUNCH

BOWL
OLD
FASHIONE D
GLASS W ARE
D rinking is ver y import ant at Down ton. A t lea st three t ypes of win e are ser ve d at eve ry upsta irs dinner , plus port for th e gent lemen aft er it. There ’s alcoholic p unch a t par ties , pl enty of Cha mpagne, and, a s th e yea rs go by, th e gra dual a doption of the c ocktail . M ixed d rinks a re fi rst m entioned i n season 2, and i t ta kes until the l ast s eason for one of the fam ily—i n this cas e Hen ry Ta lbot— to wield a cockt ail s haker , but t hey l urk in the backg round of man y a pa rty . Ed ith, in pa rtic ular , who, aft er Gregson le ave s h er h is fl at, li ves a mo re m odern li fe than h er sist ers a s a b acheloret te, is a se rial q uaffe r of Cham pagne, G&T s , an d cockt ails a t vari ous venues across London. Rose, repre senting a sligh tly younger and cool er dyn amic th an most of th e rest of th e fa mily, is al so no stra nger to cockt ails, which are rega rded as decid edly “f ast” by most other s. C ocktails were es sentially an Am erican i mport , and it’ s no surpri se th at th e Dowa ger Coun tess wages a priva te wa r aga inst th em. W hen t he sho w opens, dinners are ver y Victor ian i n sty le, a nd the pr edinner cockta il is u nknown. The h alf h our before di nner wa s ter med b y one wr iter o f the time as th e hoste ss’s “grea test ordea l,” as s he wa ited, no drink in hand , t o see if t he di nner wa s goin g to b e a success or not . By th e las t sea son, the D owager Countess h as b een b eaten, and coc ktails of ma ny differe nt hues are a ma instay .
INTRODUCTION
10
W ine, of which Violet defi nitely app roves , was u sually F rench o r Germ an on countr y h ouse tables. Hock, Burg undy, and th e wines of Bo rdeaux, especially claret , more gen erally all fe ature regula rly
in c ellar li sts, al ong wi th po rt an d ot her fo rti fied wines, such a s Ma laga, Made ira, sherry , an d such dessert wines as S auternes. Spi rits were al so drunk, especially whisky (alw ays Scotc h), Cognac , and Armagna c.
D ownsta irs, the m ajor alc oholic dr ink wa s bee r. In prev ious c enturies, it ha d bee n incl uded as par t of a serv ant’ s al lowance. It wa s als o the most c ommon drink s erve d in p ubs, w hich f eature in Downton as meeting p laces, and Mr . Bat es wo rks in one for a while af ter his es tranged wife, Ve ra, forces h im to leave Downt on Abb ey. Upper serv ants s ometimes consumed n ub ends of wi ne, a nd chea p punch es were ma de on s pecial o ccasions. Ginger beer and mildly alc oholic “ pick- me-up s” ca n be s een a t the various f airs, and th ese we re usu ally h ome brew ed in rura l area s, t hough c ommercial vers ions we re widely avai lable.
N atura lly, coff ee and tea were dr unk mo re oft en than a lcoholic d rinks, and wa ter mo re tha n eith er of them , es pecially downs tairs. The r ich te nded t o drink s eltze r wa ter in stead, both for hea lth r easons and bec ause i t wa sn’t assoc iated with pover ty (it wa s als o a st andard mixe r for w hiskey ). Cordi als made f rom f ruit s yrup o r fl avo red v inegars we re a lso still i n use , e specially various fruit “ades ,” nota bly lemonade but a lso ora ngeade. Press ed juices such as ora nge juice were r ather ra rer an d, l ike coc ktails , seen as suspicious ly un- Britis h.
ANNIE GRA Y, Food Histo rian

1
the libra ry
Stirre d Dri nks & Afte r-D inner Drinks
DOWNTO N A BBEY COCKT AI L BOOK
14
makes

1 COCKT AI L
OLD PA L
In the e arly 1 9 1 0s, S cott ish-born barman H arry MacE lhone wa s hired by the A merican-b orn own er of th e New Y or k Bar in Pari s to run the operation . A doze n or so ye ars l ater , he bought t he plac e, re named it Harry ’s New Y or k Bar , and made it into a compulso ry stop on the itinerar y o f ever y w ell-k nown American expatria te and int ernational celebrity . M acElho ne is credi ted with creat ing tw o inter esting N egroni variation s that are wort h try ing. From his 1 922 book ABC of M ixing Cocktails , the Ol d Pal di als dow n the s weetnes s of a Ne groni and kicks up the fla vor by us ing an aged spirit. The cock tail i s a grea t exampl e of how differe nt a coc ktail can bec ome with a couple o f modifica tions.
For the se cond va riation, see The B oulevard ier on page 28 .
Combine all the in gredients in a mix ing glas s filled with ice and st ir unti l well chilled, 2 0– 30 s econds. Stra in into a rock s g lass o ver fr esh ice. Ex press t he orange z est ov er th e drink and drop it int o the glas s.
1 fl oz (30 ml) rye whis key or a high-ry e Can adian whisky 1 fl oz (30 m l) d ry v ermouth
1 fl oz (30 m l) C ampari Orange twist, abou t th e siz e of a th umb, f or gar nish
OLD FA SHIONED

grigg
Will yo u tell him, or shall I?
carson
His name is Charles Gr igg. W e worked tog ether at one time.
grigg
Oh, I’ m a little more than that, aren ’t I, Charlie? W e ’r e like brothers, him and me.
carson
We ’r e not like brothers.
– season 1, episode 2 –
THE LIBRARY
17
COUPE
This recip e, a Downton -inspired variati on on th e Old Pa l ( page 14 ), is li ke a great music hall act. It pair s up t wo diff erent ag ed spirits for a more complex fla vor , and tw o diff erent liqu eurs for l ess bitt erness an d more citrus— a combinati on to get you a st anding o vatio n.
Combine all the in gredients in a mix ing glas s filled with ice and st ir unti l well chilled, 2 0– 30 s econds. Stra in into a chilled coupe o r cockt ail g lass.
½ fl oz (1 5 ml ) r ye whiske y or high-ry e Can adian whisky ½ fl oz (15 ml) Cognac
1 fl oz (30 m l) d ry v ermouth ½ fl oz (1 5 ml ) or ange l iqueur ½ fl oz (15 ml) Cam pari
makes

1 COCKT AI L
THE CHEERFUL CHARLIES
DOWNTO N A BBEY COCKT AI L BOOK
18
makes

1 COCKT AI L
HANKY PA NKY
Combine th e gin, vermo uth, and Fer net in a mixin g glas s filled with ice and st ir until we ll chilled , 20 –3 0 seco nds. S train into a chilled coupe or cockta il glas s.
Expre ss th e ora nge zest over t he drink and drop it int o the glas s.
1½ fl oz (45 m l) g in
1½ fl oz (45 m l) s weet v ermouth
2 dashes Fernet-Branca Orange twist about the size of a th umb, f or gar nish
This cockta il is unique, not just for its use of Fe rnet, the in ky d ark and bitter I talian digestif, but als o beca use it w as cre ated b y Ada “Co ley” Coleman, the sec ond-e ver fem ale bar tende r at The S avo y hotel ’s American B ar in London. Sh e inven ted the Hanky Panky in the e arly 190 0s for Sir Cha rles Ha wt rey, who ask ed for some thing wi th “a bit

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