Tag: Cocktails

Cheers! The 1980’s cocktail trend

Posted on by Sasha in Food and drink, Quench

Photo by Proriat Hospitality on Unsplash

The 80’s cocktail culture was characterised by sexual innuendo, neon colours, sour mix, Southern Comfort, Baileys, Peach schnapps and glasses that was either huge or tiny. The cocktails were sickly and lurid, adorned with rainbow coloured swizzle sticks and sparklers. Drinking was largely popularised by the American sitcom Cheers, as the 80’s youth followed the lives of the characters as they drank and relaxed in the iconic Boston based bar. The release of Tom Cruise’s Cocktail saw a new insight into the romantic world of cocktail mixing and the art of bartending, fuelling the 80’s love for a fun and sexy drink. My mum fondly remembers her regular haunt, the Covent Garden bar, Rumours, which she believes perfectly characterises the cocktail scene. With its neon purple logos, dark corners, vinyl bonkettes and C-list celebrities, the crowd would be swarming with their pitchers of mai tai and Long Island Iced tea. Many of the iconic cocktails drank in the 80’s were created in the 70’s but they were branded by the 80s consumption and lifestyle. Want to experience the perfect 80s evening? These cocktails will help you get there!

Mai Tai

One of the most famous tiki drinks in the world, this cocktail was famously served in pitchers during the 80’s. The name is said to come from the first person to try this cocktail as they called out “Mai Tai” which means “the best – out of this world” in Tahitian.

  • 1 ½ oz white rum
  • 3/3 oz orange curacao
  • ¾ oz lime juice
  • ½ oz orgeat
  • ½ oz dark rum

Add the white rum, curacao, lime juice and orgeat into a shaker with crushed ice and shake. Pour into a double rocks glass and drizzle the dark rum onto the back of a spoon so it floats on top. Garnish with a wheel of lime and sprig of mint.

Long Island Iced Tea

Born out of Prohibition when thirsty scofflaws wanted to disguise their booze, this Long Island cocktail was an 80’s favourite. As one of the most alcoholic cocktails ever, there is no surprise that the popularity of this drink has lived on.

  • ¾ oz Vodka
  • ¾ oz white rum
  • ¾ oz tequila
  • ¾ oz gin
  • ¾ oz triple sec
  • ¾ oz sugar syrup
  • ¾ oz lemon juice
  • Coke to top

Add all alcoholic components, sugar syrup and lemon juice to a glass filled with ice and stir. Top up with a splash of coke, garnish with a wedge of lemon and serve with a straw.

Harvey Wallbanger

This luridly coloured cocktail defines the tackiness of the 80’s. Easy to make, it is essentially a fancier version of a classic screwdriver. Drink this cocktail to channel the days of a classic disco.

  • 1 ¼ oz vodka
  • ½ oz Galliano
  • 3 oz orange juice

Fill a tall glass with ice and add the vodka and orange juice followed by a good stir. Float the Galliano on top by pouring on to the back of a spoon and garnish with a skewered orange slice and maraschino cherry.

Slow Comfortable Screw Against The Wall

This is a good summertime cocktail of the 80s. The sexy name can be broken down into parts to represent each ingredient. Slow – sloe gin, Comfortable – Southern Comfort, Screw – Orange juice, The wall – Galliano.

  • 2oz vodka
  • 1oz Sloe gin
  • 1oz Southern Comfort
  • 1oz Galliano
  • 2oz Orange juice

Add the Vodka, Southern Comfort and orange juice to a highball glass filled with ice and stir. Drizzle the Sloe gin around the surface and pour the Galliano onto a spoon so it floats on top. Do not stir.

Between the Sheets

The name of this sexually provocative cocktail accurately depicts the 80’s cocktail culture. This twist on a classic sidecar is a delicious cocktail to try!

  • 1oz Cognac
  • 1oz Triple sec
  • 10z Light rum
  • ¼ oz Fresh lemon juice

Add all ingredients to cocktail shaker with a scoop of ice and shake, strain into a martini glass and top with an orange peel.

Alabama Slammer

The Alabama Slammer was supposedly born at the University of Alabama and is intended to be slammed back to make a point. Initially created in the 70’s, it was popularised in the 80’s scene with its use of Southern Comfort and Sloe gin. You can shot it, or allow it to mix and blend in a long glass and enjoy all of its flavours.

  • 1oz Southern Comfort
  • 1oz sloe gin
  • 1oz amaretto liquor
  • 2oz orange juice

Add all ingredients to a cocktail shaker and a scoop of crushed ice. Give it a good shake and strain into a highball glass filled with ice and garnish with a wedge of orange.

The Fuzzy Navel

With the release of Peach Schnapps into the American market in 1984, bartenders were eager to incorporate it into their drinks. With equal parts schnapps to equal parts orange juice, this simple cocktail is a great one for beginners. Propelling peach schnapps into popularity, this questionably named, and luridly coloured cocktail is what the 80’s were all about.

  • 3oz Peach Schnapps
  • 3oz Orange Juice

Pour the Orange Juice and Peach Schnapps into a highball glass filled with ice and top with ice and an orange wheel. Serve and enjoy! Simple and delicious.

My Mallorcan foodie experience

Posted on by Sasha in Food and drink, Portfolio, Quench, Travel

Adapted from my article for Quench student mag

After months of reminiscing of beach days and gorgeous holiday food, my opportunity finally came with a perfectly timed trip to Mallorca. Daydreams of paella and tapas would soon become a reality as I soak up the gorgeous Mallorcan sun whilst sipping on a glass of sangria. However, my family are really into their cooking, so I had not been short changed when it came to consistently stunning meals and this begged the question; do you really need to visit these places to be able to indulge in the foreign culinary experience? My mum’s paella is nothing short of mouth-watering and my brother’s ability to whip up a few tapas dishes is unrivalled. Will the Mallorcan food be worth the price tag? In light of this profound question, my holiday goal was swiftly hit with a reverse from relaxation, to work. I was forced to sample as much of the local cuisine as I possibly could… in the name of journalism.

My meal at Verico in Port Andratx; tuna carpaccio, truffle pasta, turbot.

It didn’t take me long to realise how good the food was in Port Andratx. I had been craving fresh fish and the plentiful supply did not disappoint. Delectable sea bass, turbot, scallops and mussels were in abundance and the taste was divine. After spending months in a land locked county, the island paradise proves the importance of the Mediterranean coastline when it comes to the pescatarian experience. I absolutely love fish so this was one point to Mallorca and nil to home cooking.

Our tapas metre at Urbano with a close up of creme fraiche and caviar patatas bravas , followed by a tomato gazpacho

The tapas experience was equally exciting. Although I can create my own patatas bravas and locate a Padron pepper, it does not compare to the grandeur of a tapas metre filled with tiny bites of loveliness. Furthermore, the food combinations were unique and paid a compliment to the abilities of a truly talented Spanish chef. Perhaps I won’t be able to satisfy my pallet with my botch jobs anymore… On the other hand, although we had beautiful tapas in Port Andratx, a lesser, more disappointing experience was had at a more touristy hotspot in Palma. The quality of the food was incomparable and, after indulging in so many great meals, a real low point in my foodie journey. I was then faced with questions concerning the whole concept of eating abroad. Overall, I don’t believe one bad experience should taint the whole holiday or be grouped together with all the other amazing meals. The beautiful tapas metre we had was good enough to pardon the Palma tapas and I would be reluctant to give this point to home cooking. The moral of the story would simply be: read a few reviews before you rush into the closest restaurant.

A range of fish dishes from Cap Rocat Hotel; salt baked sea bass, mussels and deep fried baby squids

 After three weeks of solid and thorough research, the most obvious benefit and win to the entire experience of eating abroad was, the atmosphere. The waves of fresh, salty air as it rolled in from the sea coupled with the vibrant bustle of a carefree town felt so unique after spending months isolated in my sleepy, landlocked town. The novelty of eating your lunch with an ice-cold beer whilst facing the sea would be difficult to turn down; the sound of the water splashing against the rocks and the gentle cry of seagulls whilst you eat is definitely a defining holiday moment.

Equally, if you’re a true sunbird like me, those reliable rays and the ability to consistently eat outside during all waking hours of the day is irreplaceable. Although it’s true that you can enjoy a nice seaside meal in England, the unreliable weather forces you to plan your meal inside, away from the views and relaxing ambiance. You may get lucky on the odd occasion and get the opportunity to eat al fresco, but this often comes paired with a thick jumper, a strong wind, or even a brief downpour. The ability to eat outside in the warmth allows you to immerse yourself with a whole hoard of sociable benefits. You can witness hundreds of happy, smiling faces as they make their way along the streets in preparation for their meal as you comfortably indulge in your own. The solidarity created between diners from several different restaurants all eating in the same square or along the same street is unbeatable, especially for those who love to people watch.

Equally, the benefits of such a multi-cultural destination become readily apparent in this environment as you listen to the waiting staff switch between languages as they accommodate different tables. This level of diversity and easy adjustment is completely absent in British dining and adds a whole new dimension to the restaurant experience. I love to feel connected to the world around me, so this factor really puts the icing on the cake for me. Another point for Mallorca.

Cocktails galore! An espresso martini and a maitai

 The question was; is it worth it? The answer? Absolutely. Yes, home cooking can be amazing, but when it comes to the whole experience, there are so many more factors to consider. The atmosphere and cultural benefits absolutely sold me, but the quality and freshness of the food was too good to compare. Will you catch me on the next plane back out there? Without a doubt!!