Showing posts with label alcohol. Show all posts
Showing posts with label alcohol. Show all posts

12 July 2010

Good Times: Drinking Games of the Past

By Jeannie Lin

"Drunkenness is nothing but voluntary madness." ~ Seneca, Roman philosopher and statesman (3 BC–65 AD)

What are good times without a small discussion of drinking and the games that people play while drinking? A brief survey of the drinking games of old reveals that alcohol and the revelry in its presence is a humble yet universal link across different times and cultures.

One of the earliest written records of a drinking game was in Plato's Symposium where a group of men attend a drinking party and deliver speeches about Eros, love. The game there was simple as drinking games tend to be: fill a bowl with wine, drain it, slap it down, pass it on.


The ancient Greeks also played a game called kottabos, which involved flinging dregs of wine from their bowls onto a target at the center of the room, with prizes or penalties designated for making or missing the mark. Then there was an even simpler drinking game--endurance drinking. The host would designate a number. Anyone who couldn't hang would be banned from future games.

The ancient Chinese also had a host of drinking games to liven an evening. The basic game had an appropriately descriptive name, "Bottoms Up." The elite and educated would often play drinking games that involved spouting poetry or guessing riddles. Less literate games involved drinking based on the roll of a dice or drinking contests with referees and governors. One game involved setting up a series of puppets of dolls dressed as Westerners in the center of the room. When one fell over, whoever it pointed to had to drink.

A famous Chinese drinking game involves both coordination and rhythm. Tiger, Chicken, Worm, Board is believed to have been around since medieval times and is variant on Rock, Paper, Scissors:
  • chicken eats worm
  • tiger eats chicken
  • board hits tiger
  • worm eats board
It involves a chant, pounding out a rhythm on the table, and then shouting out of one of the items. Missing a beat or losing the battle results in a penalty drink.

A variant of the "Tiger, Chicken, etc" or "Rock, Paper, Scissors" drinking game became a popular staple of the geisha drinking culture, which flourished in 17th and 18th century Japan. Geisha were trained in the exquisite arts of dance, music, and conversation. They also had a range of parlor games and drinking contests in their arsenal to keep their guests entertained.


Sometimes simple is best. A drinking game that originated in 14th century France involved a special drinking vessel--the puzzle jug. The contestant was given a jug with holes built into the design. The goal was to tilt it just right to get to the alcohol. My guess is most of the players must have already been inebriated to start with as most of the drink inevitably poured out of the holes onto the victim to the enjoyment of all onlookers.

The pinnacle of special drinking vessels has to be the yard of ale, a one yard long glass that holds 3 pints. Most likely this practice originated in 17th century England. John Evelyn, a Fellow of the Royal Society, records the practice of toasting James II with a yard of ale in Kent in 1683. Drinking a yard of ale became a traditional pub game. As with all classical games, the rules were easy. Drink the entire yard without pausing.

The still popular "yard of ale"

In more recent history, the popular game of "beer pong" is believed to have originated in the 1950s at Dartmouth College and morphed from the practice of playing ping pong and drinking beer at the same time. The origin of the popular game of "quarters" is unknown. It belongs to antiquity.

Good times to all and remember to drink responsibly!

21 March 2010

Guest Author: Lorelie Brown

This week on Unusual Historicals we're featuring contributor Lorelie Brown as she celebrates the release of her 1920s-set debut, JAZZ BABY. Let's hear it for Roaring 20s romance!

Of all the juice joints he had to bust, this one had to be hers...

In the world of illegal speakeasies, Kate Kirkland has her life running smoother than a Model T. Maybe moving the family bar into the basement wasn't the best choice for her alcoholic brother, but Kate's making them a living--until a local gangster tries to expand his territory. Right into her bar.

Luckily Micah Trent, her handsome and too-suave bootlegger, is ready and willing to offer her a helping hand. If Kate can bring herself to accept it. Since sharing one sensual dance to seal their deal, she can’t ignore the delectably wicked way he makes her feel.

Micah is keeping secrets of his own. He's a Prohibition Agent, sworn to shut down the gin mills and distilleries that keep illegal booze flowing. Kate's speakeasy is next on his list--right after he uses her as bait to catch the gangster hunting her.

But even if Micah and Kate can maneuver their way through the gangsters' dangerous underworld, will their love survive the trial by fire?
***

First, can you tell us a little about JAZZ BABY?

Released from Samhain on March 2, JAZZ BABY is the story of Kate Kirkland, speakeasy owner, and Micah Trent, the Prohibition agent who intends to shut down her bar--but only after he uses her as bait to catch a gangster. And only if he can get over this raging attraction he feels for her.

Since this is Unusual Historical, we have to know about the history – was there anything you didn't like researching about the Jazz age?

The Prohibition agents and bureau, definitely. Mostly because they were a hot mess. The US was unprepared to actually enforce the 21st amendment, and then the Prohibition Bureau went through so many changes over the course of Prohibition. Who they answered to, where they were funded, how they were structured. It was incredibly difficult (for me, at least) to pin down everything to a specific year. But I think I managed it. I'm sure if I screwed something up, someone will be sure to let me know.

Kate's speakeasy is called The Kirk and has curious methods of avoiding raiding by the Prohibition agents. Can you tell us more about that?

The shelves at the bar of The Kirk are rigged to drop if a warning buzzer is hit at the front door. Once they fold down, all the booze breaks and spills out into the sewers. Also, the door from the main bar to the liquor cellars looks like an unbroken section of wall and can only be opened with a looooonng, skinny piece of metal.

The really fun part? Both these things are based on the 21 Club in New York and were really used to avoid padlocking by Prohibition enforcement. Booze was never, ever found on the premises of the club, despite numerous raids. The 21 Club is still in operation and you can have dinner in the wine cellar, behind the hidden wall, if you've got the blunt.

What are you working on now? Sticking with the unusual historicals?

Of course! I've got a completed project set in the mining towns of Montana in the 1880s. It's a western with no cowboys or guns. I like life difficult! Right now I'm working on another western, but this one has plenty of gunslinging. Next up is a sequel to JAZZ BABY, which will be Jake and Susie's story.

***

Thanks for stopping by, Lorelie, and congratulations on your debut! Readers, would you like to win a free copy of JAZZ BABY? Just leave a comment or question here for your chance. Maybe answer this: Does the Roaring 20s appeal to you as a romantic setting? Is it "historical enough" for today's romance market? Any of your thoughts would be appreciated! A winner will be drawn at random next Sunday. Void where prohibited. Best of luck!

30 March 2009

Food & Drink: Cognac, Eau de Vie

By Jennifer Linforth

As many bloggers know I cannot edit without vast amounts of strawberry Quik in my system. When I knuckle down and write, however, my heart belongs to my amber love... cognac.

If you can imagine a brandy so exquisite it demanded its own name--then you have sipped cognac. Crafted in the Cognac region of France, its history is as rich as its bouquet. Courvoisier is the imperial crown of cognacs, created by Emmanuel Courvoisier and Louis Gallois. After Napoleon Bonaparte visited their facility in 1811 and he rewarded his troops with this eau de vie a new era in cognac was born. Proclaimed by British soldiers as the Cognac of Napoleon after a legend that had him shipping several hundreds of bottles of Courvoisier to himself after the 1815 defeat at Waterloo; it is still referred to as such today.

Chateau de Jarnac is home to the Courvoisier legacy nestled deep in the Cognac region of France. Recognized as the finest cognac in the world, Chateau de Jarnac now was tasked with the title of "Official Supplier to the Imperial Court" by the order of Napoleon's nephew, Napoleon III. This locked in Courvoisier's position as the superior cognac in the world and spread to become the choice of royal courts across Europe.

Cognac is a brandy, but not all brandy is cognac. French law has strict regulations on its darling creation. It must be produced entirely in the cognac region and adhere distillation and aging requirements. The Simon family took over the reins of Courvoisier in 1909 and crafted the classic logo of Napoleon's silhouette which adorns every bottle to this day.

24 March 2009

Food & Drink: Do It Yourself Hooch

By Delia DeLeest

Mother's in the kitchen
Washing out the jugs;
Sister's in the pantry
Bottling the suds;
Father's in the cellar
Mixing up the hops;
Johnny's on the front porch
Watching for the cops.
(Mendelson and Mello, 1985, p. 86)
Not everyone during Prohibition was able or even wanted to go to a speakeasy to obtain their hit of liquor. Some preferred to do their drinking at home, and if they didn't have access to their friendly, neighborhood bootlegger, they made their own.

There were a couple ways to do this. My favorite was the company who manufactured a juice called Vine-Glo and put this warning label on their bottle:

"Warning: do not store a full bottle of this product in a cool, dark place for 60-80 days or it will ferment and become alcohol."

Nope, we wouldn't want that to happen, would we? They got a little more daring as time went on and soon were making claims "the product would come up to the standard of any pre-War wine," taking advantage of a loophole in the law that although you couldn't buy, sell or transport alcoholic beverages, you could make them. That line would become Vine-Glo's downfall, however, and the courts, sick of ambiguities, forced Vine-Glo's parent company, Fruit Industries, to take it off the market. Donald D. Conn, Managing Director for Fruit Industries responded that the company would no longer sell Vine-Glo and the company's other concentrates--Virginia Dare, Wine-Haven, Guasti--would be sold as soft drinks only. "If anyone still wants to let Virginia Dare, Wine-Haven or Guasti sit 60 days and ferment like Vine-Glo into wine, Fruit Industries will not and does not want to know anything about it." Sounds like he learned HIS lesson, didn't he? (Time Magazine, 1931)

If you were more of a do it yourselfer, there were other options open. You could always make Bathtub Gin. I've read conflicting information regarding bathtub gin. Some say that it was so-called because the ingredients needed to be mixed and steeped in a large tub and the bootleggers bathtub fit the bill--though I wouldn't want to stand downwind of the guy after he'd been using his bathtub for brewing purposes only for any length of time. Another report said that it wasn't made in a bathtub at all, but, because the long-necked bottles used for storage were too tall to fit under the kitchen tap, thus they got the water they needed from the bathtub.

As long as you mixed, brewed and drank your concoctions at home, you were okay. But the minute you tried to sell or transport them, you suddenly found yourself on the wrong side of the law, though it was a law that many scoffed at. I think old Mrs. Jeske said it best when my husband, who, when he was painting her house, found an old copper still up in her attic. With a little blush and a giggle, she said, "Well, you know, times were hard in those days, and you did what you could to make money."

09 March 2009

Food & Drink: Cocktails of the 1920s

By Jennifer Mueller

Originally, the term "cocktail" meant only those drinks that contained bitters, but now has come to mean any mixed drink. Cocktails have been around since the early 1800s, with the Sazerac as one of the first known by name in the 1820s. But with the advent of cheaply-made illegal alcohol during Prohibition, they quickly became popular, often to cover the taste of the inferior alcohol. Fashionable parties with fashionable drinks. The following are all from the 1920s.

Between The Sheets
3/4 oz. each of rum, brandy, Cointreau; a splash of lemon juice or sour mix; blend with ice, strain, and serve up in a chilled cocktail glass

Champagne Punch
1 cup water
2 tablespoons orange Curacao
2 cups sugar
Juice of 2 lemons
1 quart California champagne
2 cups tea infusion
4 tablespoons brandy
Ice
2 tablespoons Medford rum
1 quart soda water
Make a syrup by boiling water and sugar for ten minutes. Mix champagne, brandy, rum, Curacao, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving, add soda water.

Old Fashioned
2 oz. Whiskey or Bourbon, a splash of simple syrup, bitters, and Soda. Fill rocks glass with ice, add simple syrup, bitters, liquor, and soda, garnish with an orange slice and cherry.

Mint Julep
1. Fill a tall glass or silver tumbler with crushed ice
2. Put 2 sprigs of fresh mint in another glass
3. Add 1/4 oz. of water
4. Add 1 tsp. sugar
5. Muddle ingredients well
6. Add 3 oz. of bourbon
7. Stir gently, but thoroughly
8. Strain into glass with crushed ice
9. Garnish with fresh sprigs of mint

Red Death
1 oz. vodka; 3/4 oz. each of amaretto, triple sec, Southern Comfort, & sloe gin; splash of orange juice; dash of lime juice. Shake with ice & pour into a tall glass.

Mary Pickford
Stir well with cracked ice:
1 1/2 oz white rum
1 oz unsweetened pineapple juice
1/2 teaspoon grenadine
Strain into chilled cocktail glass and drop in a maraschino cherry.

Colony Cocktail
Shake well with cracked ice:
1 1/2 oz gin
3/4 oz grapefruit juice
2 tsp maraschino
Strain into chilled cocktail glass.

Bacardi Cocktail
Shake well with cracked ice:
1 1/2 oz light rum
1 /2 oz lime juice
3 dashes grenadine
Strain into chilled cocktail glass.

Barbary Coast
Shake well with cracked ice:
3/4 oz blended scotch
3/4 oz gin
3/4 oz crème de cacao
3/4 oz heavy cream
Strain into chilled cocktail glass.

Sidecar
Shake well with cracked ice:
1 1/4 oz cognac
1/2 oz Cointreau
3/4 oz fresh-squeezed lemon juice
Strain into chilled, sugar-rimmed cocktail glass

French 75
Shake well with cracked ice:
1 1/2 oz London dry gin
1/2 oz fresh-squeezed lemon juice
3/4 oz simple syrup
Strain into highball glass full of cracked ice and top off with chilled champagne.

27 March 2008

Thursday Thirteen:
A Little Drink Can Kill You

By Delia DeLeest

The Volstead Act, aka Prohibition, did not prohibit the prescribing of intoxicating liquor for medicinal purposes. Problem was, bootleg booze was just as likely to put you in the hospital as it was to cure what ailed you. Today's Thursday 13 involves both.

1. Doctors were allowed to withdraw six quarts of whiskey and five gallons of beer for laboratory purposes.

2. They were not allowed to prescribe more than one pint of whiskey or one quart of wine per person every ten days.

3. There was no friend like your doctor when you suffered from 'chronic thirstitis.'

Of course, if you couldn't get a doctor to prescribe government grade liquor for you, you could always run the risk of drinking bootleg hooch--which was a tad bit riskier.

4. Liquor corroded the zinc tops of mason jars. The resulting zinc salts created acute gastritis, which could be fatal.

5. The 'heads' or first shots of moonshine were high in aldehydes--very strong acids.

6. The 'tails' or dregs of moonshine were high in fusel oil, which could cause nausea, vomiting or even a comatose state.

7. Many times the alcohol was not properly aged, resulting in 'raw spirits' which contained numerous poisons.

8. Some bootleg was made with denatured alcohol, a non-beverage liquor made for industrial usage.

9. Poisons were sometimes added to homemade liquor to give it a little 'kick' (more like 'kick the bucket' if you ask me).

10. Sometimes wood alcohol would be used by mistake, causing victims to die a much faster, more violent death than those who drank either denatured alcohol or corrupt moonshine.

11. The aftermath of bad bootleg liquor could cause delirium so severe it resulted in stupefaction followed by uncontrolled frenzy.

12. Some people had been known to commit suicide from the agitation resulting from bad liquor.

13. And if the booze itself didn't kill you, you always ran the risk of getting caught in the middle of the gangland wars over bootlegging territory.

Sounds like it was easier and safer just to stay sober, doesn't it?

26 March 2008

Maladies & Treatments:
Madness in a Bottle

By Jennifer Linforth

They were all dead.

His pregnant wife had a bullet hole in her head and four year old Rose was killed when curiosity roused her from her bed. Two year old Blanche was murdered where she lay sleeping, but found in her father's arms outside the house. Her father, Jean, tried to kill himself once he realized what he did to his family. He botched the attempt. The father turned murderer would be tried and convicted and the murders blamed on a tiny green fairy.

Jean, a Swiss peasant, was known for being an alcoholic of mammoth proportions. It did not matter that the man was a constant raging drunk. The only thing to blame was the devil in a bottle slowly consuming all who drank it.

Labeled as dangerously addictive and psychoactive it is appropriate that the odd green drink called absinthe has a colorful history. Absinthism was the condition coined for addicts of the 'green fairy' and by the late 19th century absinthe would be considered the worst alcoholic drink ever known to man. But was it worse then other types of alcohol?

It was rumored absinthe gave a drinker clarity of thought—which is why many writers and artists consumed it. The belief was an element in the wormwood (which absinthe is based from) blocked the effects of drunkenness until its neurotoxins slowly effected the brain causing hallucinations and madness. The finger of blame was pointed at this new poison for the general ruin of society in France and in particular for insanity. Thujone, an element in absinthe, was blamed for convulsions and wild mood swings.

Statistics of the time showed a drinker was 246 times more likely to become insane from absinthe than other forms of liquor. By 1880 and into the 90's (the absinthe decade), the temperance warnings went out--'absinthe rend fou' (absinthe drives you mad). Insane asylums filled with victims of the drink. Some who consumed it claimed an amazing high--one that involved seeing a variance in colors, perhaps why so many artists drank it. But what goes up, must come down...

Absinthe became popular in France after 1840 when soldiers introduced it to their favorite cafes. Soon it became fashionable among the bourgeoisie, so much so, cafes were crowed during 'l'heure vert--the green hour. Jean loved the green hour. He carried in his pocket a flat slotted spoon. Lips quivering in anticipation, he would perch the spoon on the top of his glass, place a sugar cube atop it and slowly add cold water to his liquid green candy. His favorite brand was by far the Pontarlier. No matter the brand, all absinthe was gaining a reputation with the upwardly mobile class of poets, artists and soldiers.

Absinthe is derived from wormwood. Wormwood use dates back to ancient Greece when it was used to aid rheumatism, menstrual pains and jaundice. Prior to its popularity as a social drink, absinthe was believed to prevent fever and kill bacteria in water. It was Pierre Ordinaire, a French doctor, who is believed to have first used absinthe as a cure-all remedy. Cheaper than wine, it was the most popular drink from 1876-1900. How could something so beneficial suddenly be considered the deliverer of delirium?

It was our murderer Jean, last name Lanfray, and his famous Absinthe Murder of 1905 that put the final nail the coffin of absinthe. It was banned in his homeland of Switzerland by 1910--in France in 1915. It took a military order to do so. The wormwood oil and the convulsions it caused in laboratory animals is what began the bad reputation--far before Jean got so stinking drunk he lost his ability to think straight.

Today we know much more about the myths regarding absinthe and each person can pass their own judgment on the drink. It is more likely that lesser quality brands of absinthe with poor adulterants caused more harm then the thujone itself. By drinking inferior brands of absinthe, lovers had to consume more of it to achieve the same highs from the quality absinthe. And what happens to the mind on high levels of alcohol? But in the late 19th century there was sin lurking behind sips of absinthe. And while I have done some crazy things in order for realism in my novels (I know all about the side effects of morphine first hand and natural childbirth was possibly the stupidest thing I have never done in the name of my career)I can't bring myself to sip absinthe. Perhaps it is its history of 'madness in a bottle' and the fact that one glass of wine knocks me on my ear. I can only imagine what absinthe can do to a lightweight. But I am oh so curious... (Apparently you can get absinthe in the United States, with the level of toxicity removed.)

However, I do know the addictive quality attached to it and the madness that goes with it makes for one great villain. I have never enjoyed crafting a character more then my absinthe addict Loup.

Oscar Wilde probably summed it up best:

After the first glass you see things as you wish they were. After the second, you see things as they are not Finally you see things as they really are, and that is the most horrible thing in the world.

21 May 2007

Rotten Grapes

Some good things were discovered only by accident. The case in point for this post? The discovery of the qualities of late vintage wine. It all happened in the Year of Our Lord 1775 at Schloß Johannisberg in the lovely Rheingau, famous for its wines! At that time, Johannisberg was owned by the Bishop of Fulda. Consequently, the monks at Johannisberg had to wait for the bishop's permission before they could start the wine harvest each autumn.

In 1775, however, the messenger who was supposed to bring said permission from Fulda to Johannisberg was delayed for several weeks -- either because he became the victim of robbers or because the bishop was away hunting and thus unavailable. In any case, the monks had to watch their grapes shrivel and rot (and to add insult to injury, they probably became something of the laughing-stock of the whole area), until the messenger finally arrived with the permission of the bishop. Despite the poor condition of their grapes, the monks eventually decided to harvest them and press them. Imagine their surprise when it was discovered that the resulting wine tasted good. In fact, after some maturing, it tasted even better than good: the rotten grapes had resulted in a wine of unheard of quality! "Such wine," a contemporary records wonderingly, "has never before passed my lips!"

Today, a statue in the courtyard of the inn of Johannisberg commemorates the discovery of late vintage wine, or Spätlese. A few years ago, the story of its discovery served as the backdrop for a comic book, which started an extremely successful series: Karl: Der Spätelesereiter.

~*~

Addendum (not about wine, but about sex): today my At the Back Fence Column about lust-thought in romance went online. I was tickled pink when Laurie offered to let me write it, and I hope you'll all like the result. :)

25 February 2007

The Dry and Lawless Years

On January 16, 1920 the Eighteenth Amendment, also known as The Volstead Act, better known as Prohibition, went into effect. As of that day, the possession of alcohol became illegal except for medicinal purposes.

The ink wasn't even dry on the bill before organized crime stepped up to the plate and filled the gap left by Volstead. Speakeasies sprung up basically overnight, and they needed someone to supply them with alcohol, the mobs were more than happy to comply. Things started out fairly well, with each mob faction dividing a city into parts and doing their bit to keep the masses in illegal hooch. But, greedy ambition soon made cities battlegrounds between different gangs and too often, innocent bystanders were stuck in the middle.

The Eighteenth Amendment seems to have done more to promote drinking than anything else in the history of our country. Young women broke the restraints of society and enjoyed freedoms never experenced in previous generations. Smoking and drinking became fashionable for both men and women, as did raw, earthy jazz music and crazy fads and dances. The 1920's ushered in a whole new mindset, introducing a hereto unheard of thing called a generation gap. It was a golden, frantic decade. In retrospect, it was destined to self-destruct.

In October of 1929, the Wall Street bubble burst, contributing to the great depression of the 1930's. In December of 1933, the Twenty-first Amendment was ratified, effectively repealing the Eighteenth Amendment and making alcohol again legal. Ironically, the people most sorry to see it go was the criminal element.