October 4, 2016
Published originally in 1838 (that’s when it started publication, at least, as it was a serial as many books were back then), Nicholas Nickleby hasn’t yet been featured in a Cocktail Talk post, which is a little surprising, since I’ve had a fair amount of Dickens Cocktail Talking. While it’s not my favorite Dickens, and maybe is considered second tier, that just means it’s amazing. It’s a little more romantic in a way then many Dickens books, and has a more Trollopean ending (if that makes sense), but I sorta like that. It’s a long read, too, which for many today in our rush-rush world is tough (wimps), but well worth reading, and sticking with, as it really starts to roll and then you get completely involved with our eponymous hero and his family, and enemies. But while it’s here, of course, is because like most Dickens (all, probably, would be safe) books, there’s a fair amount of times in pubs, at punch bowls, and just folks sipping this and that. Enough so that I’m planning a number of quotes from it here, maybe even the whole month! Let’s see how it goes, shall we? Dickens would be happy about it, I think (he’s probably one of the most, be-fun-to-have-a-drink-with authors throughout history). I’m going to start with one from a fair of sorts, where there’s a tent with a rouge-et-noir table with a loud barker, bringing people in to play with the promise of bubbly and more.
‘Gentlemen, we’ve port, sherry, cigars, and most excellent champagne. Here, wai-ter, bring a bottle of champagne, and let’s have a dozen or fifteen cigars here–and let’s be comfortable, gentlemen–and bring some clean glasses–any time while the ball rolls!–I lost one hundred and thirty-seven pound yesterday, gentlemen, at one roll of the ball, I did indeed!–how do you do, sir?’ (recognising some knowing gentleman without any halt or change of voice, and giving a wink so slight that it seems an accident), ‘will you take a glass of sherry, sir?–here, wai-ter! bring a clean glass, and hand the sherry to this gentleman–and hand it round, will you, waiter?–this is the rooge-a-nore from Paris, gentlemen–any time while the ball rolls!–gentlemen, make your game, and back your own opinions–it’s the rooge-a-nore from Paris– quite a new game, I brought it over myself, I did indeed–gentlemen, the ball’s a-rolling!’
— Charles Dickens, Nicholas Nickleby
April 30, 2013
Well, it’s been a fine week (or, thereabouts. Or, my week may be different than yours. One of those) of Dickens Cocktail Talk posts, with all of them from his lesser-known, but still a book that should be on your “must-read” list, novel The Old Curiosity Shop. You know what’s funny? At least relating to the book and the Cocktail Talking? I could do, oh, at least four more posts with tipsy quotes from the book. Dickens, naturally, liked his drink a bit, and his drinkers, and his bars, and so his books tend to be dandy spots for those us who don’t mind a drink to dwell in. This last quote has to do with the devilish villain of the book, a certain Mr. Quilip, looking in at his lawyer, who is also villainous, but in a weaker and (to be honest) less admirable way. If you’re going to be a villain, at least don’t be mealy-mouthed about it. And while I can’t like him, I can’t really fault his drinking choices.
Applying his eye to this convenient place, he descried Mr. Brass seated at the table with pen, ink, and paper, and the case-bottle of rum – his own case-bottle, and his own particular Jamaica – convenient to his hand; with hot water, fragrant lemons, white lump sugar, and all things fitting; from which materials, Sampson, by no means insensible to their claims upon his attention, had compounded a mighty glass of punch reeking hot; which he was at that very moment stirring up with a teaspoon, and contemplating with a look in which a faint assumption of sentimental regret struggled but weakly with a bland and comfortable joy.
–Charles Dickens, The Old Curiosity Shop
April 26, 2013
If you didn’t read The Old Curiosity Shop, Part I, you might want to, or just check out all Charles Dickens Spiked Punch posts. Cause I don’t want to take a lot of pre-amble, as this post will have a quote from that classic book, as well as a recipe that relates to the quote (cause I like to have Friday Night Cocktail recipes on Fridays, and wanted to somehow tie it all together. Make sense?). So, here’s the Cocktail Talk, Dickens’ style.
Presently he returned, followed by the boy from the public house, who bore in one hand a plate of bread and beef, and in the other a great pot, filled with some very fragrant compound, which sent forth a grateful steam, and was indeed choice Purl, made after a particular recipes which Mr. Swiveller had imparted to the landlord at a period when he was deep in his books and desirous to conciliate his friendship. Relieving the boy of his burden at the door, and charging his little companion to fasten it to prevent surprise, Mr. Swiveller followed her into the kitchen.
Now, to follow that up, here’s a recipe for Purl from Good Spirits, so you can make your own to sip on while reading Dickens on a cold spring night. Or, to have with friends while you’re acting out scenes from your favorite Dickens’ books. This is something you do, right?
Purl
6 ounces porter
6 ounces ale (a pale ale works)
1 ounce gin
1/2 teaspoon freshly grated ginger
1/2 teaspoon freshly grated nutmeg
1. Add the porter, ale, and ginger to a small saucepan. Heat over medium-heat, until warm but not boiling.
2. Carefully pour the porter-ale mixture into a pint glass that has been slightly warmed (by running it under warm water).
3. Add the gin. Stir once with a spoon. Sprinkle the freshly grated nutmeg over the top.
Tags: cocktail recipe, Cocktail Recipes, Cocktail Talk, Friday Night Cocktail. What I'm Drinking, Gin, ginger, Good Spirits, nutmeg, pale ale, porter, Purl, The Old Curiosity Shop
Posted in: beer, Charles Dickens, Cocktail Recipes, Cocktail Talk, Gin, Good Spirits, Recipes
April 23, 2013
Hey, readers of this blog, you should know this: I’m a big fan of Charles Dickens. Heck, there are a couple Charles Dickens Cocktail Talk posts on here already (as well as a few other odds and sods related to him). He had the stuff, in my opinion. And, so I regularly re-read him, and recently did such with The Old Curiosity Shop. Not my top Dickens pick – not sure what is, really – but still awesomely awesome (I wonder what he would say if someone referred to him that way, way back when). And full of the lovely cast of Dickensian characters, good, bad, really bad, silly, stupid, wonderful, and tipsy. Of course, the latter are what we’re focusing on here. And the book is so filled with good drinkerly quotes that we’re gonna do a whole week of them! Or more. Who knows? Only me, Dickens, and the pony. This first quote’s from the early parts of the book, and makes some true points on soda water and human hair.
He began by remarking that soda-water, though a good thing in the abstract was apt to lie cold upon the stomach unless qualified with ginger, or a small infusion of brandy, which latter article he held to be preferable in all cases, saving for the one consideration of expense. Nobody venturing to dispute these positions, he proceeded to observe that the human hair was a great retainer of tobacco-smoke, and that the young gentlemen of Westminster and Eton, after eating vast quantities of apples to conceal any scent of cigars from their anxious friends, were usually detected in consequence of their heads possessing this remarkable property.
–Charles Dickens, The Old Curiosity Shop
June 25, 2012
Barchester Towers (which has had a Cocktail Talk entry already) is of course the best known book by Anthony Trollope. Well, at least I believe it is. You can disagree if you’d like–I won’t hoot about it if you have a different favorite or think another of his remarkable novels has more reknown. If you don’t know who Anthony Trollope is, then, well, I don’t think you’re human. Heck, I’ve written a whole slew of Anthony Trollope posts, so you should at least know him through this here blog (and if you don’t, well, I’m not going to hoot, but I am going to wonder what it is, exactly, that’s wrong with you). But that’s as much as I’m gonna stew about it, cause instead I want to get to this little quote that I love so well, cause it is a quote from one of the greatest authors containing a shout out to another great author (if you don’t know who the second is after reading the below quote, then really, go back to watching bad TV). Many authors (like many people in general–outside of rap stars, who give shout outs to tons of contemporaries, often) are afraid of this type of behavior. Not my man Trollope, though. So, check this out, and think about how giving props to those who may, actually, be in the same game as you isn’t a bad thing.
The bishop did it, and a very pleasant day indeed he spent at Ullathorne. And when he got home, he had a glass of hot Negus in his wife’s sitting-room and read the last number of the Little Dorritt of the day with great inward satisfaction.
–Anthony Trollope, Barchester Towers
March 12, 2012
You know, I like to think I know my mid-1850 literature. And thereabouts. I mean, Dickens and I are tighter than Cher’s pants. And Trollope and I are close as two beers in a six-pack. But up until very recently when I came across it in a big pile of books at the Library Book Sale, I’d never heard of Mr.Sponge’s Sporting Tour, or its author R.S. Surtees. I’m going to guess he didn’t hang that much with the earlier authors, as he seems a bit more, um, sporting, in that English kind of way (think foxes and horses and billiards). The book follows the Pickwick Papers in a sort-of romping adventure style, tracking its main very sponge-y character as he hunts with the hounds and, well, sponges off of people. At first, you think, this Mr. Sponge is too spongey (hah! Can I really say that?), but then I, at least, just started wondering why I was slaving every 8 to 5:30 instead of just selling horses and abusing lame-o’s hospitality. Heck, I may end up doing that yet.
Spigot presently appeared with a massive silver salvar, bearing tumblers, sugar, lemon, nutmeg, and other implements of negus. ‘Will you join me in a little wine-and-water?’ asked Jawleyford, pointing to the apparatus and bottle ends,’ or will you have a fresh bottle?—plenty in the cellar,’ added he, with a flourish of his hand, through he kept looking steadily at the negus tray. ‘Oh–why–I’m afraid–I doubt–I think I should hardly be able to do justice to a bottle single-handed,’ replied Sponge. ‘Then have negus,’ said Jawleyford; ‘you’ll find it very refreshing; medical men recommend it after violent exercise in preference to wine.
–Cocktail Talk, R.S. Surtees, Mr. Sponge’s Sporting Tour
February 22, 2011
If you’ve read this blog longer than, well, last week, or have read any of my books, you probably know that I dig Dickens (Charles, that is. I don’t like Pudgie Dickens at all). I’ve had a quote or two on here from his books, and probably have rambled enough that if he were here, he’d say “shut yr yap Rathbun.” Or, he’d buy me a drink. I like Dickens so much that I even have posts about his up on other worthy blogs—well, at least one. See, I recently wrote about have drinks with Dickens on Michael Green’s blog. Head on over to learn more about drinks in Dickens time, why you should be toasting him, and how to make a few drinks mentioned in his book: the Dog’s Nose (pictured left) and the Purl. So, head on over and get your Dickens on.
December 19, 2008
As the holidays are almost here (yay!) and as it’s snowing like the Dickens (what does that mean, by the way? I mean, Charlie D wasn’t known for his weather-creation abilities was he? And did I really just call Mr. Dickens “Charlie D?” His ghost is gonna kick my ass), who knows how many posts will find their way up on this blog in the next few weeks. But don’t fret pals, the following drinks from the blogosphere will get you through the lean times in high fashion.
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Hot Buttered Rum: The rollicking ladies of LUPEC Boston are talking toddies, which only seems appropriate this time of chilly year. And, they’re also providing a really right on recipe (in that fine LUPEC style) for hot buttered rum, as well as a recipe for making holiday compound butter, which makes that very rum drink very much above the average. So, why not warm up?
- Rutherglen’s Border Cocktail: It shouldn’t just be “oh it’s cold out” and “give me a hot drink” this time of year. Which is why I suggest heading over to SpiritsandCocktails for the festive Rutherglen’s Border Cocktail, which uses Cognac and Muscat (a dessert wine that mixes well in mixes) and pear and bitters (oh my). Not only will the post give you the recipe for this cocktail that’s a right fit for any swank seasonal soirée or meal’s end, but wow, the picture of it is dreamy, too.
