Drinks for the Victoria Day weekend
With the Victoria Day weekend coming up, I am suggesting some retro-inspired drinks and recipes for long weekend entertaining.
In terms of drink culture, the Victorian era ushered in a new reputation for gin. While gin is now a spirit considered elegant, in the 1600s and 1700s the spirits were associated with ill-repute, public drunkenness and the lower classes. The evolution of gin, from harsh sweet versions to the new London Dry Gin style that emerged in the late 18th century contributed to the evolution of the spirit.
The best known of these cocktails was, and still is, the gin and tonic. The drink was originally created as a way for Englishmen, particularly naval officers on duty in tropical climates to fight off malaria via a daily dose of bitter quinine. Tonics continue to be made with quinine, but now modern tonic water still contains quinine, though as a flavoring rather than a medicine.
There is no secret to making a great gin and tonic other than using good gin and good tonic. While it would be a classic choice to use a London Dry Gin from England, I am enamored with the quality of spirits being made in Japan. Roku Gin has a unique blend of spices, so in addition to juniper, there is some attractive floral, citrus, pepper and even a tea like note, which makes it perfect for a gin and tonic.
For a variation on gin and tonic, consider substituting the gin with white port. Port and other fortified wines such as sherry, Madeira and Marsala all were extremely popular during the Victorian era. When making it with white port, be sure to add some fresh mint, as Portuguese do.
As for what food should we serve, consider some low and high tea inspired dishes.
For sweet options, consider lemon tarts, gingerbread, pound cake and strawberry tartlets. For savoury treats, consider making little finger sandwiches.
CURRIED CHICKEN SANDWICHES
Makes 24 small open-faced sandwiches
1 cup mayonnaise 1 tbsp curry powder *
1 tbsp honey
1 lime, juice, zest
3 chicken breasts, cooked,
chopped
1/4 cup raisin
Salt and pepper, to taste
6 slices raisin bread, cut into 24
small triangles
2 green onions, finely sliced Lime pickle, to serve
Directions:
Combine mayonnaise, curry powder, honey, lime juice and lime zest in a bowl. Mix well. Add chicken and raisins. Mix well. Season mixture with salt and pepper to taste. Top the bread with curried chicken mixture. Garnish each sandwich with sliced green onion. Serve with lime pickle on the side.
*Use a good quality curry powder such as Sherwood’s (available at most grocery stores) or a locally made blend.
CUCUMBER AND SMOKED SALMON SANDWICHES
Makes 24 small open-faced sandwiches
1/2 cup mayonnaise
1/2 cup dill, finely chopped 1 lemon, juice, zest
1 shallot, finely minced
2 tbsp capers
2 dashes hot sauce
1 lime, juice, zest
6 slices white bread
200 g cold smoked salmon
Directions:
Using a vegetable peeler or mandolin, cut a cucumber into long strips. Cut each long strip into thirds and set aside (expected yield is 24 pieces of cucumber). Make a dill mayo by combining the mayonnaise, chopped dill, lemon juice and zest. In a separate bowl, make a caper salsa by combining the shallot, capers, hot sauce, lime juice and zest. Slice white bread, using a serrated bread knife, to match the shape of the cucumber slices. Spread dill mayo on top of slices of bread and top with a slice of smoked salmon, a piece of cucumber and a little caper salsa. Garnish with a sprig of dill.
CLASSIC GIN AND TONIC
1 serving
1 1/2 oz gin
5 oz tonic water
Lime wheel, for garnish
Directions: Fill a highball glass with ice. Add gin. Top with tonic and stir. Garnish with lime.
WHITE PORT AND TONIC
2 oz white port
5 to 6 mint leaves
5 oz tonic water
Lime wheel, for garnish Mint, for garnish
Directions: Fill a highball glass with ice. Add white port. Add mint and then top with tonic. Garnish with lime and more mint.
MODERN GIN SLING
1 1/2 oz gin
1 oz simple syrup
3/4 oz lemon juice
2-3 dashes bitters
1/2 oz sweet vermouth
Directions: Place ingredients in an ice-filled shaker. Shake for 10 to 12 seconds. Strain into an ice-filled Collins glass.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.