Room 448 - Kings, Queens, and The Guillotine

The past is never forgotten. It’s always remembered in the names, titles, and stories in history. This period selection of drink calls for a toast to those of us who wish we could have lived in other times, had we the choice. Then again, maybe not!

Let’s do it the medieval way. Off with your head, and To Hell with Swords and Garter.
A Scottish way of starting off things. This cocktail is to be shaken & strained over ice in an old fashioned glass. 1 ½ oz Chivas Regal scotch, 1oz Cinzano dry vermouth, and 1 ½ oz Dole pineapple juice.

A member of a royal family other than the monarch, she may be a whiskey drinkin’ woman nonetheless. Bop the Princess is a bunch of ice put in a tumbler and pour 1 ½ oz Phillips Union cherry whiskey, then half fill the glass with Sprite, and top with Ocean Spray cranberry juice. Garnish with a twist of lemon peel and a cherry.

Abstaining from unlawful sex can be a tall order for some. Therefore, you’ll have to try a Chastity Belt on for size. In a tall shot glass, layer pour in equal amounts of the following: Tia Maria coffee liqueur, Frangelico hazelnut liqueur , Voyant Chai cream liqueur, and cream.

This gentlemen-soldier of the brotherhood has a French base and a totally organic liqueur developed and kept secret by a silent order of Carthusian monks in Grenoble since 1605. Sir Knight is to be shaken & strained in either a cocktail or martini glass. The recipe calls for 2 oz Remy Martin cognac, ½ oz Cointreau, ½ oz yellow Chartreuse, and a dash of Angostura bitters. Garnish with a twist of lemon peel.

Also known as Kangaroo Valley, Earl’s Court is an area in West London with hostels, conventions, and other activities. There is a drink named after this place, and the preparation goes like this: Fill cracked ice in an old fashioned glass, and shake & strain these ingredients over the ice – 1 ¼ oz Bundaberg rum, ½ oz Dekuyper peachtree schnapps, ¼ oz Pimms No.1, 1oz mandarin juice & 1oz Santa Cruz organic lemonade.

First buried in Petersborough Cathedral, her tomb is now in Westminster Abbey. Marie
Stuart, Mary Queen of Scots, was born December 8th 1542 at Linlithgow Palace in West
Lothian. On February 8th 1587, she was executed in the Great Hall of Fotheringway between the hours of nine and ten in the morning. This next cocktail is dedicated in her name. Rim a chilled cocktail glass with lemon juice, and dip into sugar. Shake & strain in the following: 1oz Compass Box scotch, ½ oz Drambuie, and ½ oz of green Chartreuse. Garnish with a cherry.

Lord Chamberlain’s men is a theatrical company with which Shakespeare was intimately
connected for most of his professional career as a dramatist, in and around the 1590’s. Therefore, the drink Lord Chamberlain is in honor of them. Stir with ice in a shaker tin,1oz Christian Brothers brandy, ½ oz Fonseca Port, ½ oz Martini Rossi dry vermouth, and 3 dashes of Fee Brothers old fashioned bitters. Garnish with a twist of lemon peel.

Born on May 2nd 1729 in the Baltic seaport town of Stettin, Catherine II,
Catherine the Great, rose to be Empress of all Russia from 1762 up until her death in 1796. Her drink is to be shaken & strained in a goblet glass. Pour in the following: 1 ½ oz Stolichnaya Russian vodka, a splash of fresh squeezed lemon juice, a splash of Cointreau, and a dash of Framboise. Strain in, and top with Veuve Cliquot champagne. The garnish is a slice of orange.

Denmark has one of the longest running unbroken lines of succession in the world, second only to that of the Japanese Emperors. Poured straight in over cubed or cracked ice in an old fashioned glass, the ingredients to the King of Denmark is 1 ½ oz Pernod, 1oz Rodriques black currant cordial, and a simple fill with ice cold water.

Your time of execution has now been set. You’re to have your Death in the Afternoon.
At least you’ll be going out with a little bit of the bubbly. In a chilled champagne flute, pour ½ oz Pernod in the bottom of the glass and fill with cold Dom Perignon champagne. Garnish with a twist of lemon peel.

A heavy blade that falls between upright guides to behead a condemned prisoner. The machine was designed by the French doctor J. Guillotin (1738-1814). Now that it’s time, the Guillotine will taste like this: In a one-off shot glass, layer pour ¾ oz Dekuyper butterscotch schnapps, ¼ oz Brady’s Irish cream, and ¼ oz Aftershock. Definetly no garnish necessary!

If you are spared at the last minute by an unforeseen cause, your life may be saved, but you still could be thrown straight into the Asylum. An old fashioned glass filled with cracked ice, pour over 1oz Martin Miller’s gin, 1oz Pernod, and a dash of Trader Vic’s grenadine. Just garnish me!

Update – Well, as of about 1 hour ago, I finally finished the mountain climbing task of typing the complete A–Z alphabetized drink index for The Hotel of Naughty Cocktails. This Cd Book is a 1000-pager in its entirety, and after taking a breather from completing the book over a year ago and finishing up some other projects that were on the table, I was able to tackle the 50-hour typing project and 20 pages later it’s done. The things I do for cocktail history . . . . .? See you next week. kb