John Saturnall’s Feast – A contest! And a Signature Cocktail with Hendricks and Rose Water

This is a very exciting day on the blog. It’s my first attempt at a contest! I’ve recently come into possession of a beautifully illustrated copy of John Saturnall’s Feast by Lawrence Norfolk. It’s a wonderful work of historical fiction that centers around a young boy (son of a witch) who becomes the master chef at a grand manor during the English Civil War (that’s the two Charlies and Oliver Cromwell if you’ve forgotten). It’s got pages and pages of delicious food descriptions, an anorexic princess and a love story in which spiced wine is a major player. It’s still a bit warm for spiced cider, so we’ll go with a gin cocktail instead. Men be warned: this isn’t the mostly manly cocktail in the world.

Hendricks Rose

You will need:

1 oz Hendricks gin

1/2 oz rose water

1 oz grapefruit juice

1 oz seltzer

Method: In a cocktail shaker, shake the Hendricks, grapefruit juice and rose water over ice. Pour into a cocktail glass and slowly pour in the seltzer (a long splash) and stir with a long spoon. Garnish with mint.

So here’s the contest

In the comments, post your favorite cocktail recipe (or just something interesting you like to order at the bar). The winner will be selected at random and will receive a copy of Lawrence Norfolk’s book, John Saturnall’s Feast!

You have until Friday, September 21st!

UPDATE: We Have A Winner! 

And the winner is Sam for her awesome Sazerac recipe! Congratulations Sam!

Sam’s Sazerac

I’m a classic type of gal… my fav is the sazerac. The recipe is simple, but not always executed properly. The recipe (as I think it should be done) is as follows:

-2oz. Sazerac Rye (or Old Overholt Rye)
-An Absinthe rinse
1/8oz of simple syrup (the original recipe calls for a sugar cube, but I am not a fan of that griity taste).
-Roughly 13 SMALL dashes of Peychauds Bitters (or you can do 3 solid dashes, it really depends on the color- you want a fair bit of red)
An orange peel (sans the pith)

Take a neat glass and throw a splash of absinthe in it. Swirl the glass (aka in & out) and discard. In a mixing glass (not a shaker!!) combine ingredients over ice and stir with a bar spoon approximately 30-35 times around. Before straining into the glass, make sure that all absinthe has been discarded. Garnish with an orange peel by slightly twisting the peel to release the oils (flaming the skin will also help release the oils, but careful not to char).

Finally, sip and enjoy!

7 thoughts on “John Saturnall’s Feast – A contest! And a Signature Cocktail with Hendricks and Rose Water

  1. Thanks for the cocktail! You Jogged a tasty
    Summer memory of the best Gin and Tonic
    I’ve had. Hendricks Gin in a shaker with ice-
    Give it a good martini shake- pour with the ice into a chilled martini glass- crack open a small glass bottle of schweps Tonic and add a splash,
    Lime twist and…sublime.

  2. I’m a classic type of gal… my fav is the sazerac. The recipe is simple, but not always executed properly. The recipe (as I think it should be done) is as follows:

    -2oz. Sazerac Rye (or Old Overholt Rye)
    -An Absinthe rinse
    1/8oz of simple syrup (the original recipe calls for a sugar cube, but I am not a fan of that griity taste).
    -Roughly 13 SMALL dashes of Peychauds Bitters (or you can do 3 solid dashes, it really depends on the color- you want a fair bit of red)
    An orange peel (sans the pith)

    Take a neat glass and throw a splash of absinthe in it. Swirl the glass (aka in & out) and discard. In a mixing glass (not a shaker!!) combine ingredients over ice and stir with a bar spoon approximately 30-35 times around. Before straining into the glass, make sure that all absinthe has been discarded. Garnish with an orange peel by slightly twisting the peel to release the oils (flaming the skin will also help release the oils, but careful not to char).

    Finally, sip and enjoy!

  3. Tropical Staycation: a long pour of dark rum over ice in a pint glass with Goya pear nectar mixed with a splash of another Goya fruit nectar product (mango or fruit punch will suffice).

  4. This recipe looks lovely (for ladies), and Hendricks is always my choice if available. When not pounding gin, though, I go traditional and trashy straight from Iberia.

    Kalimotxo con vermut:
    • 300ml cheap red wine
    • 200ml Coca Cola
    • 1 shot sweet vermouth

    Pour the red wine and the shot over ice, then fiz it up with some Coca Cola. Drain & refrain.

  5. As an aspiring poet and generally woodland type person, I tend to think the simpler the better. Whiskey ginger is my drink of choice. I have had the misfortune of being offered Jack Daniels with HONEY not once but three times this past week (Jack Daniels Tennessee Honey, it’s called) and it is possibly the most vile thing I’ve ever tasted. Not wanting to rile anyone up, I took my dose like one does, but still. Nasty. Generally, I don’t like my alcohol to be sweet. But if you put a rose in my glass, I won’t say no. I suppose if this had to be a recipe it would be 2 shots whiskey, half a can of ginger ale, and a rose petal. This is a good contest. As some famous author once said, I’m a drinker with a writing problem. Kiss!

  6. Mine is the Double Barrel Julep from Rivera restaurant in downtown LA. Great restaurant otherwise, too.
    (High proof bourbon, venezuelan rum, cane sugar, smith and cross float)

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