In The Royal Manner (27 page)
COCKTAIL ORIGINS
| 1 May 1851 | The first Cocktail Bar opened at Gore House, North Hyde Park. |
| 1860 | The first Martini was served at the Occidental Hotel, San Francisco. |
| 1920 | The Bloody Mary was invented. It was originally called Bucket of Blood, and was created at Harry's New York Bar in Paris. |
| 1953 | James Bond drinks his first Vodka Martini in the first Bond book, Casino Royale, by Ian Fleming. |
MAKING YOUR OWN COCKTAILS
Here are two recipes for the most popular and well-known cocktails in the world -a good way to start mixing your own.
ROYAL MARTINI COCKTAIL
Made the traditional way with a gin base, and stirred, not shaken!
1.
Half fill a large glass jug with ice.
2.
Pour over half a bottle of gin and stir vigorously to chill the alcohol.
3.
Add one dash of Dry Vermouth and several strips of lemon zest.
4.
Stir vigorously and serve in Martini glasses with an ice cube and a strip of lemon zest if preferred.
Cocktail notes:
• Don't freeze the gin before making the Martini as the flavour and bouquet will be inferior.
• Try replacing the gin with vodka and serve with a green olive.
• If you serve the Martini with black olives, it becomes o Dirty Martini; and if your guests want their Martini ‘straight up’, serve it to them with no ice, lemon zest or olive.
SINGAPORE SLING
This quintessential tropical concoction is associated with Sir Thomas Stamford Raffles, who persuaded the East India Company to sign a treaty with the Sultan of Johore in 1819. The historic treaty turned the quiet port of Singapore into a thriving centre of commerce for British colonial activity. Singapore became a Crown Colony in 1867.
The Raffles Hotel in Singapore, where the cocktail was invented, is one of the most distinguished relics of the British Empire.
1.
Shake the juice of half a lemon with 1 tsp icing or powdered sugar and 50 ml/2 fl oz gin.
2.
Pile some ice cubes into a highball tumbler and strain the juice into the gloss.
3.
Fill the glass with soda water almost to the top.
4.
Gently pour over 15 ml/1 tbsp cherry brandy. Decorate with an ‘umbrella’ of seasonal fruits and some straws.
The Screwdriver was invented by American oil riggers who mixed vodka and orange juice. They stirred it with the first implement which came to hand, hence the name.
I have many people to thank for their advice, assistance and friendship in putting this book together, from when it was merely a ‘seed’ in my mind right through the writing and production processes. It would take up too many pages to name them all, but there are a few individuals I would particularly like to mention.
Kathryn Hawkins, for her brilliant food styling and unique food knowledge; Simon Smith, for his stunning photographs and incredible patience; Clare Louise Hunt, for her exquisite taste and styling; Stephen Seedhouse, for his unparalleled knowledge of flowers; Catherine Walker, for her elegant sketch and for being my friend for many years; Bryan Adams, my friend whose music kept us sane during the photographic shoot; Katrina, Bobby, Vicky, Sue and Anthony from DW Design for their vision and interpretation of the manuscript.
I would also like to thank Asprey & Garrard, Thomas Goode and Divertimenti, whose unmistakable style is evident throughout the book.
Thanks also to Jacqueline Allen, Jane Harris, Jo Greenstead, Vanessa Corringham and Amanda Clow, my friends from Kensington Palace and the Diana, Princess of Wales Memorial Fund, who encouraged me to put my thoughts down on paper in the very early days.
Finally, thanks to my agent, Neil Reading, for protecting me from the good, the had and the ugly (he knows exactly who I mean!); Tim Forrester and Nigel Stoneman from AndrÉ Deutsch for all they have done to make this project such an enjoyable one; my editor, Louise Dixon, for her constant support and encouragement; John Aherne of Warner Books for his transatlantic guidance and support; Carol Wallace for her professional advice; and my niece, Louise Cosgrove, for all her hard work and enthusiasm – and for having faith in her old ‘Unc’.
For more than twenty years, Paul Burrell has enjoyed an extraordinary connection with the British Crown. Starting out as footman to Queen Elizabeth, he went on to become Princess Diana's butler…and her closest confidant, the man she referred to as her “rock.”
The Prince and Princess of Wales were famed for the superb style in which they entertained, and Paul Burrell oversaw every aspect of each soiree, from the simplest of brunches to the most elaborate dinner parties, both at home and abroad. Now this expert on etiquette and palace life reveals the secrets of royal style and how you too can host events…
I
N THE
Royal Manner
What is the proper order of courses in a meal? How many glasses and pieces of cutlery should be at each place setting? How does a butler in Buckingham Palace decant a wine? How can you give your overnight guests the true royal treatment?
In this fully illustrated, lavishly produced volume, Paul Burrell escorts you through a typical year of seasonal occasions. Here are detailed guidelines on etiquette and entertaining, as well as the royal standards for teas, picnics, children's parties, simple suppers and brunches, holiday meals, formal weddings, and other celebrations.
Unique to this book are the menus and more than fifty longtime popular recipes (including particular favorites of Princess Diana such as Pears in Port Wine with
Cinnamon Ice Cream), classic Victorian dishes, and the ever-stylish Pimms, a cool Bummer cocktail made with fruited lemonade and gin. Paul Burrell also shares his knowledge of palace history and lore, along with his special perspective on the traditions of the royal family and his treasured memories of the late Princess of Wales.
From detailed directions on how to fold napkins into elegant designs, to tips on formal seating arrangements and proper table manners, to step-by-step instructions for creating elaborate floral centerpieces, IN THE ROYAL MANNER has everything you need to make a party in your home truly fit for a king.
Visit our Wet site at
www.twbookmark.com
Jacket design by Flag
Front cover photograph by Simon Smith
Back cover photograph from the author's private collection
P
AUL
B
URRELL
was born in Grassmoor, England, in 1958. He befriended Princess Diana in 1980 before her engagement to Prince Charles. At her request, he became butler at Highgrove in 1988, then moved to Kensington Palace with Diana in 1996 when the couple separated. He was the only non-family member at her funeral and burial at Althorp, her family home. Shortly after the death of the Princess of Wales, the Queen presented Paul Burrell with the Royal Victoria Medal (her special decoration) in recognition of his services to the Princess. Mr. Burrell was the public fund-raiser for the Diana, Princess of Wales Memorial Fund until 1998. He lives in England with his wife and two sons.
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