‘It is often claimed
that the Queen’s
favourite tipple was
claret topped up with
single malt whisky’
As we celebrate the bicentennial of both Queen Victoria and
Prince Albert’s birth this year, it seems appropriate that Ilminster’s Literary
Festival has invited historian, author and TV commentator Helen Rappaport to
explore what happened after the death of Prince Albert in December 1861, and
the impact this had on the monarchy.
Personally, I am much more interested in Queen Victoria’s
eating and drinking habits. Hence, in addition to carrying out my own research,
I turned to The Greedy Queen by food historian Annie Gray. Queen Victoria, as
her expanding girth showed (measuring 50 inches by the time of her death at age
81), had a healthy appetite for both food and drink throughout her life. When
it came to the beverages of choice to accompany the gargantuan feasts of the
Victorian era, chilled Champagne and sloe gin were favourites of genteel
ladies, along with a glass of hock (German white wine from the Rhine region) and
claret (red wine from Bordeaux).
In addition to London Dry gin, fortified wines such as
Madeira, Marsala, Port and Sherry were a regular part of the Victorian man’s
beverage consumption, before, during, and after, dinner. Lest we think that
alcohol was drunk to the exclusion of all else, lemonade and root beer were
also very popular, and surprisingly, sparkling water, such as Perrier, had been
introduced in 1863.
Recently released statistics show that in 1840, the year
Victoria married Prince Albert, Britain imported 28 million lbs of tea, and
more than twice as much coffee. By 1853 this trend had changed as plantations
in India began to supply large quantities of tea.
Queen Victoria enjoyed a good cuppa (with a drop of whisky
in it) and several tea merchants, who were in business during her reign,
produced aptly named blends. Whittards, established in 1886, has Royal Blend
tea at £9.50 for 100g, a smooth, rich black tea blended with Madagascan vanilla
and red, white and blue cornflower petals.
More recently, The Kent & Sussex Tea Co. has on offer
Queen Victoria Blend Tea. Available at just £2.77 for 50g, it is a blend of
oolong and black tea.
Regardless of the influence of John Brown, her Scottish
ghillie and close confidante, Victoria was for some years a whisky aficionado,
consuming Islay Single Malt in liberal quantities. A small distillery near
Balmoral produced a version specially for her, which she took with soda water,
and on a visit RAISE A TOAST TO THE ROYAL FAMILY Food and drink by Linda Vijeh
to Scotland in 1842 she is said to have enjoyed a glass of Atholl brose (a
mixture of whisky, honey and oatmeal).
Victoria did much to make the consumption of spirits
acceptable to the middle-classes and several Highland distilleries were granted
royal warrants by her.
Glenury Royal is one of these, and although it ceased
production in 1985 rare bottles are still available for £400+. Royal Brackla,
which was issued its warrant in 1835 will set you back anywhere from £47 to
£1,200 a bottle, depending upon the age, and Royal Lochnagar, which received
its warrant in 1848 can be found from £38 to £550 a bottle.
It is often claimed that the Queen’s favourite tipple was
claret topped up with single malt whisky. Indeed, many fine whiskies are now
aged in Bordeaux casks.
To raise a glass in
homage to Queen Victoria try this pretty version of a recipe for a ‘New York
Sour’
60ml whisky
30ml fresh lemon juice
25ml simple sugar syrup (made using a
ratio of 1 part sugar to 1 part water)
15ml full-bodied red wine
Fill a cocktail shaker with ice and add the whisky, lemon
juice, and syrup.
Cover and shake well until chilled.
Strain into an ice-filled tumbler.
Pour the red wine gently over the back of a teaspoon so that
it floats on top of the drink.
https://drive.google.com/file/d/1A06wwnx9KQyhGB80AMD_5Pv0igDA8XKs/view?usp=sharing
No comments:
Post a Comment