And because it had to start somewhere let’s raise a glass to the Connecticut Father of Cocktails on World Cocktail Day.
Because it was today 220 years ago that the name of the drink was coined.
When clergyman, editor and Yale alumnus Harry Crosswell, of the New York tabloid The Balance and Colombian Repository, defined it.
Ginger up your day
As ‘a stimulating liquor, composed of spirits of any kind, sugar, water and bitters.’
As in a cock’s tail standing up meaning a stimulant.
Possibly in reference too to gingering an old horse with a ginger suppository so it would ‘cock its tail up and be frisky’.
All in response to a reader’s request so it’s always best to ask.
All Greek to us
What the Greek for all of that is we’d have to check back into our bank of Classical Greek from school.
With Socrates, Aristotle, Plato and their pals known to imbibe kykeon, an Ancient Greek custom.
Surrounding the Eleusinian Mysteries initiation ceremony held every year for the cult of Demeter and Persephone.
You’ll find evidence in the Museum of the Royal Tombs of Aigai in Greece.
And they were also used in the court of Philip II of Macedon to prepare and serve mixtures of wine, water, honey.
Answer to our prayers
Now because we have a swathe of cocktails on the market.
And because as fast as I roadtest cocktails new ones get made up.
We’ll hark back to the days of gingering with a sample ginger cocktail, honouring the old clergyman.
And yes we know Harry was an episcopalian but the name of this one was too good to ignore.
With thanks to Liberandcompany here’s the Backsliding Presbyterian.
Over to you bartender
The highball features a mix of ginger, bourbon, and a hint of Campari.
Ingredients:
- ¾ oz Fiery Ginger Syrup
- 2 oz bourbon whiskey
- ½ oz Campari
- 1 oz lime juice
- club soda
Instructions:
- Shake all but club soda with ice for five seconds
- Strain into a highball glass filled with ice
- Top with soda and garnish
So, we’ve gingered up your day and now that it’s getting on to Cocktail Hour we’ll leave you to do the rest.