by Konstantinos Mouchalos
The story begins like this: I used to be the cook-man on a pirate ship approximately 300 years ago. I used to make Rumfustian for my “salt-brothers”, but in a different way (see ingredients). They loved my twist in Rumfustian. We used to drink that, early in the morning for breakfast, for lunch, before a resalto or even before to go to bed!
The story end up like this: Noon in Athens (and I am not in my beloved Dante’s Bar in Koropi). I am taking part in the Greek finals of Angostura competition in front of people and the judges, Ms. Boikou, Mr Koltsio and Mr Kanaveta. During the process of the competition I told them about my past and I made the following cocktail.
Pure all the ingredients except of one of the dash of the six dashes of Angostura bitters in a boston tin and mix them using the rolling(a.k.a. throwing) technique.
Strain in an old fashioned glass and spray the last dash of Angostura bitter on the top.
Rumfustian was the name of a pirate drink recipe of around the mid 1700’s. There are a lot of similarities with the Grog cocktail which also introduced about the same period. The main difference is that in Rumfustian despite of its name didn’t had rum as spirit but gin. Furthermore Rumfustian had Ale beer, dry sherry, cinnamon, nutmeg, sugar, and garlic. The grog on the other hand, except from rum had beer or water. The Grog refers to a variety of alcoholic beverage. Grog originally referred to a drink made with beer and rum. Edward Vernon on 21 August 1740 was the first that introduced the grog into the royal navy.
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