UNDER THE BANYAN TREE Jul-Dec 2015 | Page 44

TASTE REFLECT the type of lemongrass most used for culinary purposes is cymbopogan citratus, which is seen across Thailand, Vietnam and Laos. Another variety of the same grass is used to harvest citronella, which is widely used as an insect repellent. So it’s important not to confuse the two. Probably the oldest of all cocktails, the earliest descendent of the mojito is said to have been the drink of 16th century sailors (or more likely pirates) and named El Draque in honour of the explorer Sir Francis Drake. Although not seen in the refined form it is served today, its base ingredient is aguardiente (a crude form of rum) that would have been widely available to the marauders of the high seas. While the first mix of ingredients may originate from the 16th century, the name is said to be influenced either by the Spanish mojar (meaning to wet) or by the Cuban mojo, which means to cast a spell. The popularity of the drink was boosted in the 1800s, when the white rum brand Bacardi was established, and is supposed to have been the drink of choice of the legendary writer Ernest Hemingway, who discovered it in a Cuban bar. The classic mojito is made with rum, lime and mint. But one of the latest twists is to add the fragrant oiliness of lemongrass to the classic ingredients, which pairs nicely with the fresh leaves. Visitors to Thailand will often find the mint substituted for the aniseed richness of Thai basil. Margarita Somehow nothing says holidays more than a margarita, the large glass as inviting as a pool, just waiting for you to dive in. The saltflecked rim provides a perfect foil for the complex drink within — but take care — this heady mix of tequila and triple sec or Cointreau has only a spritz of lime to temper its intensity. The influence of the tiny lime belies its size. U N D E R T H E B A N YA N T R E E 07/12 2015 CREATE L E F T : A fruit seller in Mexico plies his delicious bounty to guests enjoying the perfect beach experience below C E N T R E : No matter where you drink one, the mai tai will always whisper to you the warm breezes of Polynesia below left : Hawaii's South Shore at sunset is a fitting backdrop for a freshly mixed cocktail This hardworking fruit, not only makes regular appearances in Asian cuisine, its fresh almost soapy zest perks up most of the bar stars mentioned here. Legend has it that the margarita, the beachside staple of any destination today, was created in 1938 for the actress Marjorie King — who was allergic to all alcohol other than tequila, Mexico’s beloved national drink. Feeling sorry that she couldn’t join her friends with a drink, Tijuana bartender Carlos Herrera used the staples of a tequila shot: tequila, lime and salt to make a refreshing drink. But surprise, surprise, Herrera is not the EXPENSIVE TASTE only one making a claim on this Mexican classic. Wealthy The latest extravagance Dallas socialite Margarita Sames is reported to have on the cocktail scene is made of vintage created a special drink for guests who visited her palatial champagne and an Acapulco home in 1948, a concoction that was so good that Armagnac that pre-dates the Boer War. Topped she named it after herself. with gold leaf, it was Many credit tequila as being a drink that can be designed for singer Grace Jones as a thank you for enjoyed without fear of a hangover. Made from agave: a attending the opening of Mexican succulent, agave is almost one and a half times Gigi's in Mayfair, London, last September. Whether sweeter than sugar. Now a popular drink the world over, she was asked to pay the a margarita can be served as made — or (to the disgust US$14,000 cost is not recorded. of purists) frozen. In 1971 Dallas restaurateur Mariano ALL IN A NAME The word cocktail is said to have first appeared in print in London in 1798 as a report of a party attended by the UK's youngest prime minister, William Pitt the younger. Yet it's hotly contested: The Farmer's Cabinet from Vermont, USA, lays claim to the origination in 1803. By 1806, the word was widely in use on both shores and the first bartender's guide on cocktails appeared in print in 1862. PHOTOgraphy: ching photos: corbis (beach); getty images (food seller) EXPLORE Martinez designed a machine to maintain the frozen margarita’s granular slushiness, after years struggling to get it just right. Not only did it save his business from failing, it also gave the tequila industry a boost as restaurants worldwide emulated the Martinez frozen margarita. In modern times, July 24 is deemed national tequil