Yes, in honour of the Olympics it’s an All-British weekend here at Manolofood. The thing I love about a really good Trifle is… well, the things I like are how it helps you use up the butt-end of a cake that nobody wants to kill off, the fact it has fruit in it so you can pretend it has vitamins, the fact it has booze, and the fact that it doesn’t have any cloying icing roses.
Some use ladyfingers, some use jellyrolls, some use poundcake, some use Angelfood, but basically all you need for a trifle is cake, custard, jam or fruit, and some kind of booze. Here’s a nice roundup of Top Trifle recipes.
We’re big Bulleit fans around here, having met the patriarch of the clan at a bourbon dinner a couple of years ago at Clive’s. He’s a true Kentucky raconteur: if I recall aright he said that in Kentucky it is generally considered polite to ask if people are related, but not considered polite to ask just exactly how closely…you get the idea.
Not to mention, it’s an excellent sippin’ likker. Not too rich for seconds, not too light for a single, and not too sweet for your liver or palate, it is excellent by itself as well as mixed. But since we’re all about the ginger lately, we’re going to show you how to make an infused ginger bourbon cocktail today, the Magic Bulleit, which we stole from Whiskybros.com.
First of all, infuse your bourbon. Well, duh; you have to do this several days beforehand. They recommend three days, but I’d give it up to a week, myself. They recommend an inch of peeled, sliced ginger per 8 ounces of bourbon, meaning about three inches for a regular bottle. Slice it no thicker than a quarter inch, please, but don’t dice it. We’re not making stir-fry here. Just pop the ginger in the bottle (if you have to pour some out to get the ginger in, I’m trusting you’ll know what to do with it, yes?) put the top back on, stick it in the fridge, and wait. I, personally, think sticking it in the fridge is counter-productive, but then I don’t want to poison any of you, so use your own judgement.
Now what? Pour out the booze and put it in a different bottle. Or get all the ginger out of that bottle somehow, if you’re contrarian. The idea is, you have to separate them after their time together is up; it’s like summer romance. Toxic if it goes on too long.
Then you have what it takes to make a whole party’s worth of cockails: to make each, build the following in a glass over ice.
Whistleblower Cocktail created by Jay Jones, photographed by Cathy Browne
Cheers! We’ve a spotty track records when it comes to regular weekly features, but who can’t get behind this: A cocktail for Friday! This is the Whistleblower Cocktail, which was created to celebrate the 40th birthday of My Future Boyfriend, Julian Assange. It was created by Jay Jones at Market by Jean-Georges at the Shangri La hotel in Vangroover, and it is every bit as tasty as the man himself. Which man? Well, that would be telling.
Judge for yourself.
In related news, when did I start fancying facial hair? News to me.
And here’s the recipe for the cocktail. For the recipes for the two men I’ve shamelessly objectified above, I refer you to their respective parents.
1.5 oz Imperia (Russian Premium Vodka, made from Winter Wheat)
.25 oz Giffard Banane du Bresil (French liqueur, made by maceration of Brazilian bananas)
.5 oz Renegade Rum Company, Limited Edition Panama Rum 1995
-distilled in Panama (in honour of Julian’s escape to Ecuadorian sanctuary, if only in the embassy; there wasn’t any Ecuadorian rum at the bar)
-aged 13 years in Bourbon casks
-enhanced in Chateau Margaux casks
-bottled at Bruichladdich Distillery, Islay, Scotland in 2008
-limited release of 1080 bottles
4 dashes Fee Brothers Gin-Barrel Aged Orange Bitters
-classic orange bitters aged in cask which had formerly aged Old Tom Gin (well, who wouldn’t be bitter after all he’s gone through, eh?)
1 Fresh Lime Peel Zest
-stir, strain, add the zest – serve it all in a beautiful coupe.
This is a lovely, citrusy cocktail that is smoothed out by the rum in approximately the way your favorite diva is mellowed by sitting next to a stoner and absorbing herbs by osmosis.
Coupe glasses are my new favorite thing. They may not be the greatest for Champagne, but they are lovely for cocktails that are not Martinis, and there are some beautiful shapes in amazing crystal available now. Here’s a selection.
My favorite is this Orrefors Crystal Divine Coupe. Doesn’t as far as I know come with the wedding rings, alas. It has beautiful lines, and will concentrate the scent of an aromatic cocktail like this at least somewhat thanks to the inward curve. Mostly aesthetic, though. If you want glasses engineered for optimal drinking, you want the Difference line.
I’m quite fond of the Chef & Sommelier Cabernet Coupe but possibly that’s just because I’m so used to seeing it everywhere. It IS ubiquitous, but it is nonetheless lovely, with its modern, angular dash.
Oh, Karl. Karl, Karl, Karl, what will we ever do with you? This is the Orrefors By Karl Lagerfeld Coupe and, god help us, it apparently comes in different COLOURS. Let me repeat: COLOURS. I can only think that Uncle Karl is trying to see what the public will swallow at $150 a stem. Whatever they’re drinking, it’s pretty strong, because I have candleholders from China that look exactly like this and cost me about $5 for four.
In any case, enjoy your Whistleblower cocktail. Now go out and leak something. Paris Hilton, put your underwear back on: we were not talking to you!
Finally, after an interminable wait, summer has arrived on the wet coast. You can keep your highballs, your hard lemonade, your Sauv Blanc, your sangriae: Victoria’s Phillips Ginger Beer is what I’m drinking when the thermometer rises and the asphalt sticks to your sandals like a clingy ex.
The original ginger beer from the old Pirates of the Caribbean days wasn’t a proper beer at all, and contained none of your common-or-garden yeast, but instead an interesting combo of microorganisms as explained in the Guardian’s do-it-yourself guide. Allow yourself to be entertained for the moment by visions of legions of British social work professors-emeritus, mid-level NGO operatives, and overeducated eco-fashion bloggers earnestly attempting to do it, indeed, themselves. In $200 Hunter wellies.
God, I love British people (they’re the people, after all, who gave us Traidcraft.)
This offering from Phillips is indeed proper beer, as are all beers from Phillips. It’s also got a bite that would stand off a pit bull, thanks to the ginger infusion. It’s fiery like a good Jamaican ginger beer, and the heat lingers afterwards, as if you’d bitten into a fresh ginger root. The beer itself is a nice ruddy ale, balanced, not too sweet, and with enough body to stand up to the ginger’s volatile nature, so you don’t feel like you’ve been drinking ginger water, but ginger beer.
It’s terrific on its own, but it really comes into its own paired with spicy foods, particularly if they’re really rich as well. Phillips says, “It’s killer with sushi” but I enjoyed mine with some mussels steamed in coconut chili sauce from the Union Bar, and they were perfect for one another. The mussels, which were enormous and full of flavour, swam in a savory broth of coconut and chili: no watery bullion need apply.
My friend April Smith of AHA Media had the snazzy-looking and non-alcoholic Lapu-Lapu: cucumber juice, coconut water, galangal, calmansi pandan syrup, garnished with tender young coconut and lemon grass. Also delicious and refreshing, if lacking in heat. April and I are so different, we are pretty much guaranteed to order from different ends of the menu spectrum every time. Not a bad way to dine out, if you ask me.
Manolo the Shoeblogger is not Mr. Manolo Blahnik. This website is not affiliated in any way with Mr. Manolo Blahnik, any products bearing the federally registered trademarks MANOLO®, BLAHNIK® or MANOLO BLAHNIK®, or any licensee of said federally registered trademarks. The views expressed on this website are solely those of the author.