To celebrate the jubilee, The Savoy ran 600 litres of delicious booze through their famous art deco Lalique fountain.
Completely ridiculous, of course, but I like it because it reminds me of the kind of stunt that the bright young things would have pulled off. Booze, a watery receptacle – like a bath and bottle party, all over again. Here’s my main man, D J Taylor on the subject of these spectacles;
Convened beneath the darkness of a sultry summer night, the “Bath and Bottle Party,” as it came to be known, was the Bright Young People’s apotheosis. No subsequent gathering approached it either in terms of novelty or notoriety. Gossip columnists who had failed to secure invitations hastily defended their absence. Nobody believed “Johanna” of The Lady, who, inveigled to the dirt-track racing at the White City, pronounced that she “did not regret a bit missing the amusing ‘bathing party.'” Among several press reports, the most authentic was provided by Tom Driberg, a young Oxford graduate who assisted Colonel Percy Sewell on the Daily Express’s “Talk of London” column…
“Great rubber horses and flowers floated about in the water, which was illuminated by colored spotlights. Many of those present brought two or three bathing costumes, which they changed in the course of the night’s festivities. Cocktails were served in the gallery, where the cocktail-mixers evidently found the heat intolerable, for they also donned bathing costumes at the earliest opportunity. A special cocktail, christened the Bathwater Cocktail, was invented for the occasion.”
In the absence of a bathwater cocktail recipe, here’s what was in the booze fountain – thanks to GinTime;
Bombay Sapphire Savoy Punch
Created by Erik Lorincz from the hotel’s lovely American Bar
30ml Bombay Sapphire (they were the sponsors, see)
30ml home-made orange and grapefruit sherbet*
15 ml freshly squeezed lemon juice
10ml Orgeat (almond syrup)
30ml Earl Grey tea infusion**
Glassware: Coupette or saucer
Method: Add all the ingredients into a cocktail shaker (except the champers) and shake really well with plenty of cubed ice. Using a fine tea strainer, strain the resulting cocktail into a chilled coupette and top up with a splash of champagne.
* For the orange and grapefruit sherbet, grate the peel of one orange and two pink grapefruits then stir the resulting grated peel with 150g of caster sugar for around a minute or so to extract the natural oils out of the citrus fruit. Next, squeeze all the juice out from the orange and also the juice from one of the grapefruits and add to the sugar mixture. Stir this continually until the sugar has dissolved fully. Pass the liquid through a fine strainer and it’s ready to use – 30ml per cocktail.
** For the Earl Grey tea infusion, brew one Earl Grey tea bag in 150ml of boiling water then take out after 4 minutes. Leave to cool then use 30ml per cocktail.