Steampunk inspiration and resources

Booze

Booze, Glorious Booze: The Aviator

3579cf1bf2f126c8bb3b306d202a6cf4This yummy little concoction, either called ‘Aviation’ or ‘The Aviator’ depending on the source, is as pretty as it is tasty, though you probably don’t have the ingredients on hand.

The name comes from the distinctive “sunset” look you get from the purple cocktail and the deep red of authentic maraschino-soaked cherries. No, not those weird sugary things you used to get in your Shirley Temple that are made by brining the fruit, but a delightful burst of dark cherry flavor laced with a kick of maraschino liqueur.

violetcover

The other special ingredient you won’t find in your average home bar is crème de violette. Flower-flavored liqueurs were all the rage during the steam era, but fell out of favor somewhere in the 20th century about the same time that floral breath mints gave way to mint ones. Crème de violette could still be found in France and sometimes in the formerly French-occupied areas of the American South, but for the most part it became almost impossible to acquire for several decades. In 2007, an entrepreneur named Hans Alpenz started to import the liqueur to the US, and the recipe for Aviation was dusted off in high-end bars all over the country.

If you get technical, this exact cocktail wasn’t recorded for the first time until 1917, so most precisely it’s a drink that could possibly show up in Dieselpunk setting more than a Steampunk one. Still, crème de violette was definitely popular during the steam era, and the Victorians were no strangers to manned flight, so I think it deserves a home here in my Booze, Glorious Booze series.

Bottoms up 🙂

Recipe

 


Booze, Glorious Booze: Absinthe

absinthe_robette_poster“The green fairy” first twinkled into existence in 1792 in the hands of a French doctor named Pierre Ordinaire (yep, his name was basically Pete Normalguy but with a better accent). He was looking for a delivery method for wormwood, which at the time was thought to have healing effects. By 1797, Ordinaire sold his recipe to a Swiss father and son team, who eventually moved production to Pontarlier, France in 1805. Absinthe production rose to as high as 400 liters a day over the following decades and mostly in service to a growing demand by elite imbibers, but this was nothing compared to the demand create by the “absinthe fever” that took over mid-century Bohemia.

absinthe_edouard_pernot.htmDuring the 1850’s, many artists and writers turned to this spirited spirit to find their muse, and by the 1870’s people from all walks of life were drinking it. In addition to being a jolly good time, absinthe was also used to fight off bacterial infections. In those days the water quality for the average French urbanite was very bad, and people added alcohol in order to “purify” before drinking. Believe it or not, wine was actually more expensive than absinthe, so many poor people saw it is the economical choice. Adding water to absinthe also has the strange effect of making it cloudy, so absinthe-water would be a delightfully minty green color.

One American city started a long-lasting relationship with absinthe as well. New Orleans embraced the green fairy as early as 1869, and within a few years was known as the “Absinthe Capital of America.” Special absinthe cocktail lounges opened all over the city, and local brands like The Green Opal and Legendre were born. At a bar called The Absinthe Room, the owner installed a special fountain that dripped the diluted alcohol over lumps of sugar and into waiting glasses. These lounges attracted several notable end of century figures such as Mark Twain, Walt Whitman, and Oscar Wilde.

If you didn't have a fountain, you could put sugar on a special spoon and drip water through it to achieve the same effect

If you didn’t have a fountain, you could put sugar on a special spoon and drip water through it to achieve the same effect

While something that calls itself absinthe is available in the US, the truth is that it’s missing the special ingredient: wormwood. Though many European countries do not restrict its sale, the original recipe for absinthe is considered toxic by the FDA. I tried some old world absinthe during my travels and I didn’t think it was all the special, personally. Maybe I needed to be drinking alone and staring at a canvas or something, but my muse was pretty mute. Absinthe tastes very strongly of anise, so if you aren’t a black licorice fan I’d stay steer clear.

Have you ever had a run-in with the green fairy? Leave a comment below!