London’s food and cooking have long been reviled, often with justification—although these days its restaurants include some of the world’s best and most varied. London has also come up with a handful of drinks and foodstuffs that have made the world a better culinary place.
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Buck’s fizz
This combination of Champagne and orange juice (and occasionally grenadine) was reputedly invented in 1921 by Pat McGarry, a bartender at Buck’s Club at 18 Clifford Street (largely the inspiration for comic writer P. G. Wodehouse’s Drones Club). The idea was to allow patrons an excuse to start drinking early. The “true” recipe, which contains more than Champagne and juice, is still a secret known only to Buck’s Club bartenders.
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Taken from the National Geographic London Book of Lists: The City’s Best, Worst, Oldest, Greatest, and Quirkiest (National Geographic Books; ISBN 978-1-4262-1382-3; $19.95) by Tim Jepson and Larry Porges.
Picture: AP
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