By Fiona Sims
What’s your favourite cocktail on board? I've been asked that a lot since the publication of The Boat Drinks Book in April. The answer? I haven’t got one. It’s a bit like asking chefs what's their favourite dish to cook? It depends on my mood. And the weather. And what’s in the boat locker. Usually there’s gin, and there’s always rum, but more recently there’s vodka – or rather Rock Sea Vodka from the Isle of Wight Distillery. “It’s that hint of saltiness on your lips after a day on the water,” explains distiller Xavier Baker. I couldn’t put it better myself. The salty tang seems to heighten the flavours of those vodka classics, including a Sea Breeze. Here’s one I made earlier. Excerpt courtesy of Bloomsbury Publishing, pics by the brilliant Julian Winslow.
Well, I couldn’t not include a cocktail called Sea Breeze in The Boat Drinks Book, now could I? One of the most famous vodka-based cocktails, the Sea Breeze actually started out life as something completely different, according to legendary bartender Salvatore Calabrese in his Classic Summer Cocktails. Back in the 1930s a Sea Breeze was made of gin, apricot brandy, grenadine and lemon juice. Later recipes featured vodka, dry vermouth, Galliano and Blue Curacao. Quite how it morphed into the much-loved drink we know today is a mystery but I’m happy it did. Take away the grapefruit juice and you’ve got US East Coast classic, the Cape Codder.
2 shots vodka
3 shots grapefruit juice
1 shot cranberry juice
wedge of lime
Fill a tall glass with ice cubes. Add all the ingredients and stir. Garnish with a lime wedge.
It’s difficult. We sympathise. Despite being an entirely different shape and size we have an uncanny ability to turn up in the same outfit (usually black) and order the same dishes. We both wear glasses, swathe ourselves in scarves and fancy Daniel Craig.
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