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    How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats
    How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats
    How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats
    Ebook513 pages1 hour

    How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats

    By Apollo Publishers

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    About this ebook

    Unique take on a successful genre: How to Drink Like a Writer joins a genre with proven success, but where Tequila Mockingbird focused on literary works, How to Drink Like a Writer focuses on the extraordinary authors behind them.

    Large, clear audience: How to Drink Like a Writer has a defined audience of those who love great literature and want to know more about the personal lives of their favorite authors, modern writers eager for inspiration, and everyone who loves a solid cocktail.

    150 specially created illustrations: How to Drink Like a Writer is an extraordinary package with 150 original hand-drawn illustrations created just for the book, and a highly designed cover to make it pop on shelves and online.

    Point-of-purchase and gift appeal: An affordable price of only $18.99 makes this the perfect point-of-sale impulse purchase and a thoughtful, but not bank-breaking gift.

    LanguageEnglish
    PublisherApollo Publishers
    Release dateJun 23, 2020
    ISBN9781948062497
    How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats
    Author

    Apollo Publishers

    Apollo Publishers is the publisher of The Colored Waiting Room: Empowering the Original and New Civil Rights Movements; Conversations Between an MLK Jr. Confidant and a Modern Day Activist, The Outdoor Citizen: Get Out, Give Back, Get Active, and One by One: A Memoir of Love and Loss in the Shadows of Opioid America.

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      How to Drink Like a Writer - Apollo Publishers

      William Shakespeare’s

      Metheglin

      In Tudor times, food and drink was celebrated for its medicinal purposes. ¹ Beer, wine, and cider were enjoyed not only for their inebriating qualities, but for their purported ability to keep illness and infection at bay. Metheglin, or spiced mead, was particularly utilized as a tonic for good health. In fact, the word metheglin comes from the Welsh meddyglyn, or medicinal liquor, rooted in the Latin medicus. ² Shakespeare references the fermented honey wine—a seasoned version of the oldest alcoholic beverage known to man—in Love’s Labour’s Lost and The Merry Wives of Windsor, and would have undoubtedly taken a tipple at the first chill, ache, or sniffle. ³

      One 2-inch piece of ginger root, unpeeled

      2 lemons

      6 whole cloves

      1 cinnamon stick, broken into pieces

      3 pounds wildflower honey

      1 ounce baker’s yeast

      Bruise unpeeled piece of ginger by whacking it with a pan until it is slightly smashed and broken. Peel and juice lemons; set juice aside. Place lemon peel on a piece of cheesecloth with the ginger, cloves, and cinnamon stick, gather the corners together and tie with twine to form a bundle, and place in a large pot.

      Add 8 pints water and the lemon juice and bring to a boil, then lower heat and allow to cool to 122 degrees F.

      Add honey to the pot. Remove pot from heat and when contents cool to 70 degrees F, remove the bundle of aromatics. Add yeast and mix lightly.

      Pour the liquid into the fermentation jar. The liquid should reach about three-quarters full, just below the fermentation jar’s built-in air-lock. (The air-lock is the one-way valve inside the jar that allows the gases created during fermentation to escape while ensuring that the atmosphere remains air-tight and free of oxygen, preventing the formation of bacteria and mold during the fermentation process.⁴)

      Let ferment for 1 to 2 weeks until liquid is clear, and then transfer to bottles.⁵

      Store bottles at cool room temperature for at least 4 to 6 months before serving, or better yet, let the metheglin age for several years.

      1 Butler, Shakespeare’s Suppers.

      2 Wright, How to Make Metheglin.

      3 Butler, Shakespeare’s Suppers.

      4 Howe, 9 TOP Fermentation Lids for Mason Jar Fermentation.

      5 Celtic Druid’s Honey Mead – Meade – Metheglin, Food.

      Jane Austen’s

      Negus

      ⁶

      The lavish and long-lasting balls of Jane Austen’s Regency-era London were typically fueled by ample servings of negus, a warm, spiced wine. Austen would have undoubtedly encountered and enjoyed the popular refreshment at the dances she attended; after all, negus makes appearances in The Watsons and in Mansfield Park at Fanny’s celebration ball. ⁷ Today’s social occasions might lack the ceremony, intrigue, and preoccupation with conduct that defined those of Austen’s England. Still, a few cups of negus, a candelabra, and a pianoforte, and you might see yourself moving from the drawing room to the parlor with the pluck and fortitude of Austen’s heroines, or with the understated charm of Mr. Darcy.

      As Tom Musgrave was seen no more, we may suppose his plan

      to have succeeded, and imagine him mortifying with his barrel

      of oysters in dreary solitude, or gladly assisting the landlady in

      her bar to make fresh negus for the happy dancers above.⁸

      —The Watsons, 1805

      1 lemon

      2 tablespoons sugar

      1 pint ruby port

      Fresh nutmeg, grated, to taste

      Lemon slices for garnishing

      Peel lemon, being careful to avoid an excess of pith. Place lemon peel in a medium-large saucepan, then juice lemon and add juice to the saucepan. Add sugar and port and heat over medium, stirring until sugar is dissolved and mixture is hot. Meanwhile, in a separate small saucepan, heat water to a boil. When sugar has dissolved into the port, stir in a cup of hot water. Strain mixture into a pitcher and add nutmeg. Garnish with slices of lemon.

      Serve negus with white soup, a Regency-era, veal-based stock that would have been the belle of every ball (and that, unlike negus, won’t leave stains).

      Recipe for White Soup from John Farley’s The London Art of Cookery, 1783:

      Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon; half a pound of rice, two anchovies, a few peppercorns, a bundle of sweet herbs, two or three onions, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take off the scum, and pour it clear off into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot.⁹

      6 Adapted from How to Mix Drinks: Or, The Bon-Vivant’s Companion by Jerry Thomas, 1862

      7 Negus, Jane Austen Centre.

      8 Austen and Austen Lee, A Memoir of Jane Austen, 327.

      9 Farley, London Art of Cookery, 108.

      Percy Bysshe Shelley’s

      Green Tea Arnold Palmer Lemonade

      The Romantic poet Percy Bysshe Shelley was almost a beacon of healthy living. He maintained a vegetarian lifestyle before it was cool, eschewing the animal-based staples that dominated most diets in the nineteenth century. ¹⁰ Shelley was, however, subject to a tyrannical sweet tooth on top of an insatiable appetite for caffeine. ¹¹ Tea, especially high-quality green tea, was Shelley’s favorite. ¹² The poet also consumed large quantities of lemonade, ¹³ made sweet by honey (he was known to enjoy it straight from the honeycomb) and not sugar (which liberals and intellectuals of the time boycotted for its ties to slavery). ¹⁴ This recipe is nonalcoholic, and will leave you clearheaded for a productive day of writing. But if you are seeking more than just a caffeine buzz, you can’t go wrong with the addition of an ounce—or two—of bourbon.

      2 lemons

      1 tablespoon raw honey

      2 green tea bags

      Mint sprigs for garnishing

      Zest and juice both lemons. In a small saucepan, combine zest and juice, 1 1/2 cups filtered water, and the honey. Bring to a boil and stir to dissolve honey. As soon as honey is dissolved, remove from heat. Let cool.

      Meanwhile, heat an additional 1 1/2 cups filtered water in another small saucepan until it boils. Remove from heat, add green tea bags, and steep for 2 or 3 minutes. Remove tea bags and let cool.

      Pour tea into a large glass jar. Using a fine-mesh strainer, strain lemonade into the same jar. Cool in refrigerator and enjoy chilled over ice. Garnish each serving with a mint sprig.

      10 Martyris, How Percy Shelley Stirred Politics into His Teacup.

      11 Ibid.

      12 Ibid.

      13 Bieri, Percy Bysshe Shelley: A Biography, 357.

      14 Martyris, How Percy Shelley Stirred Politics into His Teacup.

      Edgar Allan Poe’s

      Eggnog

      ¹⁵

      Though legend holds that Edgar Allan Poe died drunk on a street in Baltimore, updated research shows that his delusions, belligerence, and rapid decline might have been caused instead by rabies. ¹⁶ Like whatever creature sunk his teeth into the famed poet and playwright, this eggnog, passed down from the Poe family, has bite—but it’s more likely to leave you slumped in an armchair than encephalitic in a gutter.

      7 egg yolks

      1 cup sugar

      5 cups whole milk

      1/2 cup heavy whipping cream

      1 1/2 cups good brandy

      1/4 cup dark rum

      Nutmeg, freshly grated, for garnishing

      Stir together egg yolks and sugar in a small bowl. In a small saucepan, warm 3 cups of whole milk over low heat. Whisk 1 cup warmed milk into egg mixture, slowly so as not to scramble. Add milk and egg mix back into the saucepan, stirring until combined. Remove from heat and stir in heavy cream. Stir off heat until mixture is cooled. Add remaining 2 cups of whole milk, brandy, and rum and stir to combine. Top with nutmeg. Drink to your telltale heart’s desire, and then, as quoth the Raven, drink some more.¹⁷

      15 Adapted from the Poe family recipe from 1790

      16 Associated Press, Poe’s Death Is Rewritten as Case of Rabies.

      17 Wordplay based on The Raven, 1845.

      Sir Walter Scott and William Makepeace Thackeray’s

      Gin Twist

      Then, said the Captain, "Sir Bingo, I will beg the favour of your company to the smoking-room, where we may have

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