A delicious history of the secret, exciting and often dangerous world of illicit spirits
For as long as spirits have existed, there has been someone doing something really naughty with them: selling gin through pipes in a London back alley; standing guard on a Cornish clifftop waiting for a smuggler’s signal; or dodging bombs and shrapnel running whisky in the Blitz. It is a history that is thrilling, utterly fascinating and uniquely British.
Packed full of historical recipes, from Milk Punch to a Wartime Martini, along with cocktails fromcontemporary bartenders, Rebellious Spirits is a treasure trove for the curious drinker.
From the gin dispensed from a cat’s paw at the Puss and Mew shop which could have been the world’s first vending machine, to whole funeral cortèges staged just to move a coffin filled with whisky, the stories show off all the wonderful wit and ingenuity required to stay one drink ahead of the law. The accompanying recipes are just as intriguing: How did we drink gin before tonic? Was punch really made with curdled milk? Or breakfast served with brandy porridge, and gin mixed into hot ale? What did the past really taste like?
For as long as spirits have existed, there has been someone doing something really naughty with them: selling gin through pipes in a London back alley; standing guard on a Cornish clifftop waiting for a smuggler’s signal; or dodging bombs and shrapnel running whisky in the Blitz. It is a history that is thrilling, utterly fascinating and uniquely British.
Packed full of historical recipes, from Milk Punch to a Wartime Martini, along with cocktails fromcontemporary bartenders, Rebellious Spirits is a treasure trove for the curious drinker.
From the gin dispensed from a cat’s paw at the Puss and Mew shop which could have been the world’s first vending machine, to whole funeral cortèges staged just to move a coffin filled with whisky, the stories show off all the wonderful wit and ingenuity required to stay one drink ahead of the law. The accompanying recipes are just as intriguing: How did we drink gin before tonic? Was punch really made with curdled milk? Or breakfast served with brandy porridge, and gin mixed into hot ale? What did the past really taste like?
