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 Entertainment | Restaurants & Dining | October 2007 
The Elusive Cocktail
 Rosemary Parkinson - Jamaica Gleaner
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The cocktail is surrounded by strangely bizarre and foolish stories as to its invention. One is about a Betsy the barmaid who served 'Betsy's Bracers' to American and French soldiers at a tavern in Hall's Corner, New York, during the Revolutionary War.
Apparently, one night a pheasant was stolen from the British by the Americans and eaten heartily with much libations toasting to Betsy's drink with the words: "Here's to the divine liquor which is as delicious to the palate, as the cock's tails are beautiful to the eye." A French officer piped up: "Vive le cocktail!" And voila.
Another tavern in New York smirked at that story laying the claim that the owner's daughter mixed a powerful concoction for her unsuspecting suitor in order to receive an offer for her hand in marriage which did happen. The offer was accepted by her father, a wealthy man. On their honeymoon bed the couple lay happily when the gentleman's rooster 'Lightning' (in the honeymoon boudoir), suddenly decided to crow loudly shaking loose one of its tails. The new wife put the feather into the drink and uttered: "Lightning names this drink! Drink this cocktail, sir, to your success with my father, and as a pledge to our future happiness!"
Colonial times
In early colonial times a cock's ale was served during cock fights. In a large pot with a par-boiled chicken, raisins, mace and brown sugar were added. After nine days of fermentation, imbibing was rife. The tap for pouring was called "a cock", and when the 'ale' reached the bottom of the barrel that portion was deemed 'the cock-tail'. Hmm.
In 1800 one King Axoloti VII of Mexico was having a little not-so-jovial chat with an American general of the southern states in organising some sort of peace treaty. The king offered the general a drink. A beautiful Mexican girl arrived with only one. Both general and king embarrassed to take same were dumbfounded when the girl put the glass to her head and downed the lot. Coctel was her name.
The general, taken by her ability to knock it back, promised to immortalise her name. Now, Antoine Amedee Peychaud, born in France, went off to seek his fortunes in Santo Domingo, invented the Peychaud Bitters bringing the recipe to New Orleans. Peychaud opened a drug store called Pharmacie Peychaud. Friends gathered to sip his drinks that he concocted using an egg cup (a coquetier) as a glass. Well, this very foolish cock's tale needs no explanation really.
But the claim from Mississippi in America is the best. During gambling on river boats men were roudy and constantly fighting. Winners were awarded a cock's feather for their cap and deemed "Cock of the Walk". Now what that has to do with a cocktail beats me but if you're desperate enough to want to lay a claim to the cocktail, any old story will do
One thing is abundantly clear, however. Whoever came up with the cocktail could only have been a brilliant person. I, therefore, would not hesitate as a woman who loves a cocktail or two, to believe that it was, one of our species who invented the delicious thing. I actually grew up in a cocktail house. To this day, at 81, my mother every afternoon as the sun sets has a cocktail or two, or sometimes three or four when I am around. We love to look at our watch and whoever does it first exclaims: "Time for a little cocktail eh? Now, what should we have this afternoon?"
Choices are numerous. Armed with many cocktail books including a little one I wrote called Shake Dat Cocktail, you can be assured of having one rooster of a cocktail-time with her!
Cocktail lounges have mercifully been appearing across America. Mixologists, however, are now the rightful makers of cocktails. Highly trained in the art, the cocktail is no longer just a cocktail. Oh, no! Mixology is in with men like Tony Abu Ganim gaining international fame and prestige for their ability to shake! Actually Tony will be at Taste of Barbados (October) and at the BET MACO St. Lucia Food and Rum Festival (November) and I will certainly be at his side. Now mixologists need place to mix. And thankfully the cocktail lounge is now considered a chic (pronounced sheek - not chick as in the baby of a cock) place to meet friends, a place where business can be discussed with a touch of pleasure.
Caribbean people have not quite caught on to the concept of a real cocktail lounge. I mean one where no other drink is served. That is why perhaps I have found that a little visit to Montego Bay's Hip Strip and Blue Beat Jazz and Cocktail Lounge is an exhilarating experience. On entering one is transported to 'elsewhere'. A spot in New York, London or even Paris. Even the interior of this place looks 'cocktailly'. Is there such a word? My spell check says no, but I think its as good a description as Blue Beat will ever get. My favourite cocktail here is the Lycheetini. I could drink those all night. But you know what I love most about going into Blue Beat or any real cocktail lounge for that matter. Fashion, culture, gentlemanly and lady-like behaviour prevails. Couples and singles sit beautifully. Legs crossed, hand cupped daintily around the icy glass of many shapes and colours, sipping as though caressing the liquid within and there's quiet talk.
The world of hush and enjoy has returned. Jamaica needs more cocktail lounges. In fact, the whole Caribbean does. Cheers to Blue Beat for taking the cock by his tail! May more follow. And perhaps I can peel my mother off her verandah for a night out!
Rosemary Parkinson was last seen chasing a cock around the bar trying to pluck its tail!
Cocktails from Blue Beat, Montego Bay
Lady Sings the Blues
4 ounces vodka
11/2 ounces Blue Curacao
11/2 ounces sweetened lime juice
Shake and strain. Garnish with a twist of lemon.
Jazzatini
2 ounces vodka
1ounce triple sec
2 ounces Amaretto
11/2 ounces orange juice
Shake and strain. Garnish with a cherry.
Lycheetini
2 ounces vodka
11/2 ounces Bacardi Silver
3 ounces lychee puree
Shake and strain. Garnish with two lychee (fruit).
Island Cosmopolitan
4 ounces vodka
11/2 ounces triple sec
11/2 ounces cranberry juice
a squeeze of fresh lime
Shake and strain. Garnish with lemon twist.
Appletini
3 ounces vodka
11/2 ounces Apple Puker
1ounce sour mix.
Shake and strain. Garnish with an apple slice. |
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