Wednesday, March 22, 2006

Bottoms up!

In the spirit of the book coming out tomorrow, here's a recipe for the May Queen drink that Tennyson unknowingly christened and now we're blessed with this sweet concoction:
The foundation is any good dry champagne, to which is added liqueur brandy, armagnac, kummel, yellow chartreuse, and old stout, to taste. 2 or 3 parts champagne to 1 part of everything else, and lots of ice.

Tomorrow'll be of all the year the maddest, merriest day, for I'm to be the Queen of the May...


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