“It’s Five O’clock Somewhere”
Every time a person says, “Should we drink to that?” another replies with, “Well, always remember – it’s five o’clock” (the start of the official cocktail hour) “somewhere in the world.”
I’ve heard this saying my entire life, but out of curiosity, I decided to research it on the web. I found endless scientific comments as to why this is not true – none of which I bothered to read completely. Lighten up, guys! It’s a great saying: leave it at that – and it serves an even greater purpose.
THE CREATION OF A DRINK
Terrific cocktails that stand the test of time often come about because some wise soul decided to create a “new kid on the block.” I read this in a fascinating article (Travel & Leisure, Sept. 2020) by Talia Baiocchi who is described as “A Cocktail Writer.” What? Wait! I never knew there was such a thing! But, as soon as I typed in her name on the web, there she was – dressed in black from neck to club boots and reading to the “standing room only” crowd in the back room of Jimmy’s No. 43.
A place where people who write about drinks for a living can read aloud to their boozy muse
I am SO jealous. I write about everything under the sun (boozy or otherwise) and I never read to anyone. But what about these people whose go-to tool is a computer? Or a typewriter? At this event, Kara Newman, who ditched a finance career for a more spirited life says, “Drinks writers just can’t get NO respect. We don’t get a lot of love from the greater food writing establishments.”
Kara, I have news for you: writers everywhere don’t get NO respect. In Hollywood, once a super talent writes a sizzling script the studio grabs it and shoots the writer. So there you have it.
Timeless drinks are born in hotels around the world
Baiocchi goes on to describe Ada Coleman, the world’s first female celebrity bartender, who at the start of the 20th century helmed the American Bar at London’s SAVOY HOTEL. Then she writes about Harry Craddock, who held the same position in the 1920s and 1930s. Between the two of them they were responsible for creating a number of NOW-CLASSIC cocktails.
The “Hanky Panky” at the Savoy Hotel – don’t you love these frisky names?
Then Salvatore Calabrese, working half a century later at the DUKES LONDON HOTEL thought it was precisely within rights of the hotel bar to freeze a bottle of gin or vodka, pour it straight into a glass with great tableside flair and call it a COCKTAIL. The now-iconic Dukes MARTINI is still served by head bartender Alessandro Palazzi.
A cool, sophisticated martini at the Dukes Hotel in London
Unlike the tiki bar, the hotel bar doesn’t need a theme
Moving on Baiocchi notes that “every time I step into Bemelmans Bar at the CARLYLE HOTEL, tuck into a corner banquette while a Cole Porter or Duke Ellington tune plays and order an OLD CUBAN, I feel as if I’m drinking an enduring, rose-colored vision of New York.” Very nicely said.
A classic “Old Cuban” at the storied Carlyle Hotel in New York City
Since 1938 the Sazerac drink has been served in NOLA
It’s a simple yet POTENT drink that was created in The Big Easy and is served at the Sazerac Bar in the Roosevelt Hotel. No serious cocktail drinker would leave town without discovering it there or at any other fine restaurant or bar in the city.
Sipping Sazerac at the Roosevelt Hotel in New Orleans
All photos courtesy of Travel & Leisure, September 2020
CLICK HERE and see the dazzling Xmas display at the Roosevelt.
CLICK HERE for our blog “Looking Ahead to December.”
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PLEASE PHONE, USE EMAIL OR CHECK THE WEB for the current status of whatever restaurant you choose.
Shaun Nelson-Henrick