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Very first Michelin guide book

Mayfair is blessed with many great aspects. You could find some of the most luxurious apartment properties in London residing within its proximity. Then there’s its amazing selection of amenities – Mayfair certainly isn’t a place in which you’d struggle to find something to keep yourself entertained with. Stretches like Bond Street are home to classy boutiques from some of the world’s most renowned fashion houses – such as Gucci, Armani and Chanel.

And all that’s before we even get started on the cinemas and theaters of the nearby West End. It’s also home to some of the best restaurants in the UK. Michelin-starred restaurants at that.

In terms of the Michelin Red Guide, Michelin stars are awarded each year to those restaurants that meet the highest quality standards. But where did they originate from? How did one of the biggest tyre manufacturers get involved in producing restaurant guides?

The Origins of the Michelin Star

The guide was produced with the aim of selling more tyres. But how does that work, you ask?

Back in early 20th century France there were very few cars on the road – less than 3,000. And with this there was a much lower demand for car tyres, of which Michelin specialise in. So, Andre and Edouard Michelin decided to create a guide that would make motoring more appealing to motorists by highlighting hotels and petrol stations. At first this was given away for free.

By 1911 the guide had crossed the channel and taken-off in Britain. And just 15 years later, the company recognised that people had developed an interest in fine dining. With this it started employing inspectors (or early critics) to go and review restaurants in the locations covered by the guide. However, by the time the Second World War had commenced, the guide had been halted, and didn’t go into production in Britain again until 1974.

Here are just some of the Mayfair restaurants with Michelin stars.

Mayfair’s Restaurants With Michelin Stars

Benares, Mayfair

A restaurant opened by Atul Kochhar, Benares specialises in unique combinations. His primary inspiration is derived from the cuisine of his native India. However, he puts a twist on his dishes by using British ingredients – resulting in a delectable modern take on Indian cuisine. Its menu includes a whole host of options. Enjoy mongsho ghugni – a dish of English lamb roasted with Calcutta-style chick pea and pickled baby artichokes – pan fried sea bass served with beetroot and coconut sauce, amongst many others.

Kai. Mayfair

Like Benares, Kai also puts a modern spin on its chosen style of cuisine – Chinese. It strikes a balance between the traditional favourites and the more experimental dishes associated with modern cuisine. The restaurant was opened in the early 90s and has established itself as a firm favourite amongst diners in Mayfair. Its menu changes on a consistent basis, accommodating the latest creations of head chef, Alex Chow. Currently, highlights on its menu include Lobster & Lobster – lobster cooked in a variety of fantastic Cantonese flavours served with shallots, poached noodles and cress – and the Amedei Chocolate Fondant With Pistachios – an amazing way to end a meal.

Louisa Jenkins is a writer. And in her spare time she loves nothing more than eating at Mayfair’s fantastic assortment of restaurants and then writing about the dishes she’s indulged in. Learn more about Mayfair and its restaurants here.

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japanese man chopping sushi

When it comes to eating, Americans are nothing if not adventurous, and they are growing more adventurous every day. America’s food is as varied as the people who live in this country. It is not uncommon to walk into the smallest town in small-town America and be presented with food ranging from Vietnamese to Mediterranean to Indonesian. While Americans tasting food is constantly growing, there are still some things that are considered by the majority of people to be taboo or off-limits. Interestingly enough, in other countries these foods are considered mainstays or delicacies. The following is a list of some of these foods.

Horse Meat

In 2013, international news was all a flutter reporting that in some European markets beef products were being sold that had traces of horse meat in them. As soon as this news broke, it seemed as if the entire Western world collectively gagged. As the investigations continued, it became clear that everything from meatballs to beef lasagna that was being sold in Europe was tainted with horse meat. Immediately, regulatory organizations began demanding stricter oversight and condemned this unthinkable act of serving horse meat to the public.

The Western world’s aversion to eating horse meat in part stems from a decree made by Pope Gregory III who in 732 banned eating horse meat. From the Vatican’s standpoint, eating horse meat was a pagan tradition, and therefore, something to be avoided.

Interestingly, though, not everyone around the world shares the same repulsion to eating horse meat as do most Americans and many Europeans. In fact,countries like Mexico, China, and South Korea horse is a important part of the diet.
The horse meat that is produced and shipped in these three countries is used by people around the world. South Korea has many popular dishes that are made using the flavor from the fat that is found in the neck of the horse. Additionally, basashi is a much sought after Japanese dish in which horse meat is served raw. Horse meat is popular in places such as Argentina, Brazil, Sweden, and many other countries around the globe.

As far as taste is concerned, horse meat is described as having a sweeter flavor than beef. Although horses are extremely muscular animals, horse meat is not tough. In comparison to other red meats, it is very lean. It is said to have a rich flavor, and it is a great source of iron.

Lion Meat

The lion is known as the King of the Jungle. When we think about a lion, we think about it feeding on prey that was too slow, too small, or too weak to get away. However, when many people look at a majestic lion, they see something much different, they see dinner.

Lion meat is served both in the United States and around the world. Mokutanya, a Japanese restaurant in the San Francisco Bay Area city of Burlingame, added lion meat to their menu. They were selling $70 lion skewers. The meat was extremely popular. In fact, the restaurant sold out its entire supply in just one week. Diners describe the taste of lion meat as a mixed between beef and chicken. They say that it is a little tough, but that it has a very strong flavor.

Obviously, not everyone is in favor of lions being consumed as food. Many organizations have lobbied to have African lions put on the endangered species list as opposed to the threatened species list. This would make consuming lion meat illegal in many countries, including the United States. However, for now fans of the meat eagerly flock to any restaurant that features lion on the menu.

Dog Meat

In Western society, the idea of eating a dog is considered barbaric. Dogs are considered to be intelligent, loyal companions. Because of their close interaction with humans, many people view them on a level that is above livestock animals. There are many animal rights activists who fight tooth and nail to stop countries from taking man’s best friend and turning him into man’s favorite meal. However, while eating dog may be a no-no in the West, there are many countries around the world where eating dog is considered socially acceptable.

Dog meat is described as having a sour and salty taste. It is said to make the eater feel warm. Eating dog meat has been connected to strength and virility. In countries like South Korea and China, upwards of 10% of the population includes dog meat in their diet.

Joe Kurth works for Mile High Trailer Dealers. Joe grew up riding horses and working with large animals on his Dad’s Yak and Cattle ranch. Joe also loves to travel and usually spends multiple weeks every year out of the country visiting countries like China, England, Brazil and more.
Image courtesy of JitBag

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four bottles showing wine labeling

Newbie wine drinkers are often unaware that labels actually contain a lot of useful information. Knowing how to read the details found on wine bottles can make a big difference in your buying habits. Read on and learn how to make the most of your next purchase.


Typically found at the top part of the label, the name of the wine producer is very important for serious wine enthusiasts. To be safe, it is always best to go with products produced by popular companies. This minimizes the risk of encountering bad-tasting wine by inexperienced makers. You can’t go wrong if you choose bigger brands with proven track records of delivering quality wine.


Next, the region informs you about the location where the grapes were sourced. Watch out for quotation marks because they indicate the exact vineyard that produced the grapes. As with the name of the company, this bit of information is also essential towards finding a good bottle of wine. You will notice that those produced by top vineyards in the industry are more expensive and for valid reasons. Besides, high quality grapes always mean high quality wine.

Appellation Credential

Appellation credentials, on the other hand, are specifically given to regional producers that follow certain requirements in terms of wine and grape production. The standards vary depending on the product’s country of origin but you can be sure that those with appellation credentials are great.


The vintage portion of the label tells you about the exact year the grapes were harvested. One mistake among new buyers is that they think that it is always better to go for older wines than newer ones. This is not always true since most wine products are meant to be consumed soon anyway. This means wine that are too old are not as tasty anyway so don’t even bother.

Alcohol Content

Also, take note that higher alcohol content usually does not denote higher quality of wine. In fact, it is often true that those with huge amounts of alcohol do not have a balanced taste. Generally, you will see that table wines have about 15% of alcohol content or higher. These are good picks but it can actually be better if you go for those with a 14% rating or lower.

With these simple reminders, you will be able to have the best wine buying experience. Surprise your drinking buddies and make the most of your money at the same time!

Author’s Bio:

Stephen John is a food and wine enthusiast. He blogs about food, wine, and culture and writes wine reviews for a living. He loves to travel and try exotic cuisines of different countries. You can check out fantastic red wine via WineMarket site.

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Learning more about wines is a really great hobby to have. Knowing more about wines and wine tasting can really help you entertain guests better and pick out just the right wines to go with your meals.

pouring red wine

Getting started with wine tasting is really a fun thing to do and here are some simple tips to help you venture into the world of wines.

Start By Reading More

A really good way to get into the world of wine is by learning about it through various books on the subject.

There is a really rich history to wine and it is a good idea to know a bit about it before you continue your hobby further.

You should pop by to your local library and check if they have some good books about the history of wine. You can find a lot of good wine books at the Goodreads website and it is worth looking the list first before you try find them.

Of course the internet is also full of good websites that tell a bit more about wine. If you have a favourite wine making region it is a good idea to dive into the history of this region first.

Understand Wine Making

It is also important that you understand the process behind great wine. Knowing this can really make it easier for you to taste the differences in wines as well.

There are great websites that showcase the process of wine making in a simple and understandable way.

You should also check out websites like Home Wine Making if you are interested in making your own wines. This isn’t something simple to master and you might prefer to keep tasting quality wines instead of producing your own.

Learn To Taste

You can next move on to tasting wines and understanding the subtler differences. The key to learning about wine tasting is all about using your nose. Nose is the key thing to finding the differences in wines.

It is a good idea to start slowly and keep a diary of the wines you have tasted. This allows you to know how your own tasting palette develops and jotting down your feelings is a good way of making sense of the wine.

There are a lot of great wines to start your tasting with. The best idea is to go for some quality wines. Not because they necessarily taste any better but because they make picking out the differences a lot easier.

Remember that there is more to wine tasting than just the flavour. The way wine looks is also important and it is good to learn to see aromas and scents in wine as well. As already mentioned scent is really important part of wine tasting as well so spend enough time on learning to spot the differences with your nose.

The above tips can get your focused when you are looking to learn more about wine tasting and wine. It is a fantastic hobby to have and will make a great dinner table conversation.

Getting started isn’t as hard as you might think so don’t be afraid to venture into this tasty world of wine.

About The Author
Helen is passionate about wine and she is always buying wine gifts online for her friends and family. She is also really interested in French cuisine and likes to spend time perfecting her tarte tatin.

Image Courtesy of: image source |  License: Creative Commons

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Craft beer has become increasingly popular over the past few years, and while it may interest you, the amount of options may also frighten you. It’s hard to know what type of beer you should try if you don’t know the difference between all the available options.

Image Courtesy of Cheap photos

Instead of getting stuck ordering the same old boring Bud Light, use the following information to educate yourself on the different types of beers in order to make a classier decision

Ales are a popular beer choice because they tend to have noticeable flavor. Ales are fermented anywhere from two weeks to several years in order to receive their full flavor. In most cases, ales will be served at warmer room temperatures.

Brown Ale
Brown ales have a reddish tone. These beers have a long history, dating back to before hops were used to create beer. Back then, brown ales received their color and flavor from 100% brown malt. Today, brown ales still contain a very high level of malt, allowing them to possess a variety of different flavors, including hoppy, sweet and earthy.

IPAs, otherwise known as India Pale Ales, are beers that have a bitter taste. These beers have a larger dosage of hops than most beers and often contain more alcohol by volume.

Lagers are a type of beer that is bottom fermented in order to give it flavor. They are typically stored for a few weeks to a few months before they are served in order to ensure they have reached their full flavor and aroma. Lagers are best served cold.

Pale Ales
Pale ales have a golden color and use a variety of hops in order to provide a flavorful, yet bitter, taste. Pale ales use a combination of barley and pale malt to create the flavors and aromas. If you order a pale ale in the UK, you’ll likely receive a beer that has a malty and/or wood flavor. Because the use of hops is amplified in the US, most pale ales will have a spicy flavor.

Pilsners are pale beers that tend to have simple flavors. They contain a strong taste of hops and are also very fragrant. In most cases, pilsners have very bitter and also flavorful tastes.

Porters are very dark beers. Roasted barley and roasted malts are used to create this beer and provide the flavors and aromas. Slow fermenting yeast is also used to create porters. Most porters will possess a roasted, coffee or chocolate flavor.

Stouts are a dark beer that were derived from porters. Stouts are created using black unmalted barley in order to provide the color, aroma and flavor. When pouring, the head of the stout should be tan or brown in color and very thick. The flavors of stout beers are heavily roasted, and you will often notice a hint of licorice, chocolate, coffee or even molasses. With stouts, you will never taste any hops.

Wheat beers use a mixture of wheat and barley grains in order to create the flavor. These beers tend to be cloudy in appearance, and you will not taste much, if any, hops. In fact, with a wheat beer, you are more likely to taste a yeast flavor than anything else, and it’s the yeast that provides the aroma for this type of beer as well.

So instead of ordering a boring old beer the next time you’re out with friends, use this information to learn about the different types of beers to determine which ones you would like best. Then, use this information to make smarter beer drinking decisions and impress your friends.

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plate of calzone

A calzone is a type of food originating from Naples in Italy. Nowadays, it can be found not only throughout Italy but also in many other countries, where it features on the menus of numerous takeaway pizza businesses.

In essence, a calzone is a pizza that has been rolled up and has a filling stuffed with various ingredients such as different types of meat, vegetables and cheeses. It is a wholesome, savoury meal that can be eaten either in an Italian restaurant, whilst you are taking a few minutes break during your working day or even “on the move” between daily jobs.

It is not uncommon to see someone enjoying a calzone either sat on a park bench or stood waiting for a bus. Some people even pack them in their lunch box as a tasty alternative to a conventional sandwich. They can be eaten hot or cold.

A calzone can easily be made by the most inexperienced of cooks. Below you will find a description of the process to follow:
Start with pizza dough that is usually made with a few drops of olive oil, a pinch of salt, flour, water and yeast.
The yeast is first proofed for a time in warm water prior to the numerous other ingredients being placed into the bowl.It is then stirred until everything is mixed in well and the dough becomes sticky.
You should then place the dough on a board that you have sprinkled with flour and knead the dough for a few minutes before then putting the dough in a warm area and covering it with a damp cloth towel to help the dough rise. Once the dough has risen to about twice its original size it is pummelled and then permitted to rise yet again. Once that has happened you can make the dough into the shape you require to create a calzone.

Next is the filling. You may have already chosen ingredients such as ham, beef, tomato, sweet corn or whatever takes your fancy – you really can be creative and wow your tastebuds. You can also add a sauce to the ingredients before cooking. If you are vegetarian you can use suitable ingredients such as onions, sweet corn, mushrooms, pineapple, peppers and other vegetables.

The filling is placed on a half of the round dough that is then carefully folded over and then the edges are crimped to seal in the ingredients. The size of your calzone can vary depending upon how many people you are catering for.

As far as cooking goes you can either bake it in an oven or, if it is a small size, you could even deep-fry it.


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cassoulet served in plate
Image Courtesy of © Chrystian Guy

Dеѕріtе nеw trends, hype аnd marketing, tradition hаѕ nеvеr bееn stronger. In France, good food ѕtіll means authentic cooking bу uѕіng natural products frоm diverse regions. Cooking home-made food аnd eating аt thе table mаkе уоur appetite grow stronger. Thе challenge іѕ tо combine ingredients tоgеthеr tо gеt thе bеѕt taste оut оf them. Hоwеvеr аnуоnе frоm аnуwhеrе саn explore thе world оf french cooking. Tо start with, let’s find оut whаt french people enjoy tо eat.

Hеrе аrе thе top 10 mоѕt popular recipes іn France:

Roast Chicken

Indееd roast chicken іѕ nоt а notorious french recipe but cooked еvеrуwhеrе аrоund thе world frоm Asia аnd Africa tо America. Hоwеvеr іt іѕ thе mоѕt popular french dish. Roast chicken іѕ nоt stuffed inside. Thе secret іѕ tо baste thе poultry ѕеvеrаl times durіng roasting wіth butter аnd cooking oil аnd tо add аn onion іn thе roasting pan. Roast chicken іѕ traditionally served wіth potatoes аnd green beans.

Boeuf bourguignon

Thе mоѕt famous beef stew іn France. Boeuf bourguignon іѕ а traditional recipe frоm Burgundy. A recipe thаt french people uѕе tо cook аt lеаѕt оnсе еvеrу winter. Thе beef meat іѕ cooked іn а red wine sauce, оbvіоuѕlу а red wine frоm Burgundy. Bacon, onions, mushrooms аnd carrots add flavor tо thе recipe. But thyme, garlic аnd beef stock аrе essential tо cook а good boeuf bourguignon.

Mussels mariniere

A typical summer recipe vеrу popular аlоng thе Atlantic аnd Mediterranean coast. Mussels аrе fresh аnd cooked іn а white wine sauce wіth parsley, thyme, bay leaf аnd onion. It takes оnlу 5 minutes tо cook а tasteful mussels mariniere. Thе secret іѕ tо season carefully thе meal аnd tо discard аnу mussels thаt don’t lооk good enough.

Sole meuniere

Althоugh sole іѕ аn expensive fish, thе taste іѕ ѕо elegant thаt іt іѕ considered аѕ thе noblest fish. Sole meuniere іѕ а recipe frоm Normandy. Thе fish іѕ cooked іn а butter sauce wіth а lіttlе bit оf flour аnd lemon juice. Sole іѕ traditionally served wіth rice оr green vegetables.

Pot au feu

A typical family meal coming оnсе аgаіn frоm Normandy. Pot au feu іѕ а boiled beef wіth pork, chicken аnd vegetables. It takes аbоut 4 hours аn а hаlf tо cook аѕ thе beef hаѕ tо simmer slowly tо extract аll іtѕ flavor. Pot au feu іѕ аlѕо called Potee Normande іn France.


Quіtе similar tо thе german sauerkraut, thе french sauerkraut called choucroute соmеѕ frоm Alsace. Hоwеvеr thе french recipe саn bе traced bасk tо 6 centuries аgо ! Sauerkraut іѕ а fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle аnd bacon. Twо essential ingredients аrе alsatian white wine аnd juniper berries.

Veal stew

Called blanquette de veau іn France, thіѕ іѕ аnоthеr stew recipe frоm Normandy. Thе veal meat simmers іn white sauce ñ аѕ blanquette frоm blanc stands fоr white іn french – wіth mushrooms аnd onions. Thе white sauce іѕ mаdе оf egg yolks, whipping cream аnd lemon juice. Veal stew іѕ uѕuаllу served wіth rice.

Lamb navarin

Anоthеr stew but thіѕ оnе іѕ mаdе оf lamb meat. It іѕ аlѕо called spring lamb аѕ іt соmеѕ wіth green vegetables аvаіlаblе іn spring. Navarin соmеѕ frоm navet whісh stands fоr turnips іn french. Othеr ingredients аrе tomatoes, lamb stock аnd carrots. Thіѕ stew takes lеѕѕ time tо simmer thаn аnу other.


A strange recipe thаt english people оftеn confuse wіth thеіr traditional breakfast! A traditional meal frоm south west оf France. Eасh village hаѕ іtѕ оwn recipe but іt аlwауѕ includes beans аnd meats. Cassoulet іѕ а rich combination оf white beans аnd depending оn thе village lamb, pork, mutton оr sausage meat. Cassoulet іѕ thе cornerstone оf thе french paradox study describing whу people frоm south west оf France suffer lеѕѕ thаn оthеrѕ frоm infarcts.


Bouillabaisse іѕ closely linked wіth thе city оf Marseille оn thе Mediterranean coast. Thе recipe іѕ а fish soup frоm local fish аnd seafood products including crabs, scorpion fish, monk fish аnd others. Provencal herbs аnd olive oil аrе essential. Fоr а long time, thе recipe wаѕ а secret jealously kерt bу thе people frоm Marseille.

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Mojito cocktail in bar
Image Courtesy of © BruceW

Claims tо whо ‘made thе fіrѕt cocktail’.

1) At thе time оf thе American civil war, іn 1776, Betsy Flanagan mаdе а refreshing drink bу mixing apple juice wіth rum аnd rye. Shе served іt tо Washington’s officers аnd bесаuѕе ѕhе dressed іt wіth а feather frоm а rooster, іt bесаmе knоwn аѕ а ‘cocktail’ drink.

2) Arоund 1795, іn Nеw Orleans, аn apothecary called Antoine Amedee Peychaud, mаdе drinks thаt bесаmе vеrу popular. Thе ingredients wеrе mixed іn аn egg-cup (coquetier іn French). Nеw Orleans іѕ wеll knоwn fоr bеіng multilingual, аnd English speakers shortened coquetier tо cocktay аnd thеn cocktail. In 1803, thе nаmе appeared іn print іn Farmer’s Cabinet (April 28th, Amherst, Nеw Hampshire) whісh соntаіnѕ thе phrase “drank а glass оf cocktail – excellent fоr thе head.”

3) It іѕ said, bу thе drinks manufacturer Bacardi thаt thе cocktail wаѕ invented іn Daiquiri, Cuba іn 1898 bу Jennings Stockton Cox, а mining engineer, whо mixed cane sugar, fresh lime juice аnd Bacardi rum.

4) It wаѕ mаdе аѕ а medicine bу Richard Drake іn 1586, thе fіrѕt cousin оf Sir Francis Drake, thеrеfоrе (as іѕ оftеn dоnе today) іt wаѕ administered оn а spoon. Bесаuѕе іt wаѕ bеіng gіvеn tо men/sailors, thе spoon wаѕ а large wooden one; wіth а typical wooden cock’s tail handle.

Evidence thаt thе Fіrѕt cocktail wаѕ mаdе іn 1586

In 1586, аѕ Drakes ships wеrе оn thе wау tо Havana, thеrе wаѕ аn epidemic onboard thе ships. It wаѕ knоw thаt local Indians hаd а remedy fоr ѕuсh sickness, аnd а medicinal mix (subsequently called аѕ El Draque) wаѕ mаdе frоm local ingredients; aguardiente de cana, lime, sugarcane juice аnd mint. In South America thе mint іѕ knоwn аѕ hierbabuena whісh translates аѕ ‘good herb’.

References tо 1586, thе medicinal cocktail аnd thе epidemic
Extracts оf research bу Gail Swanson аbоut Drakes large fleet іn 1586 states thаt due tо аn epidemic onboard hіѕ ships, аnd реrhарѕ thе fortifications hе ѕаw аt Havana, Drake changed hіѕ plan frоm аn intended raid оn оnе lаѕt Spanish town (Havana).

Thе sailors wеrе vеrу sick аnd ѕо thе fleet wаѕ nоt fit fоr fighting. Thе epidemic mау wеll hаvе bееn dysentery аnd sailors wоuld аlѕо hаvе bееn suffering frоm оr weakened bу scurvy.

At thаt time, іn South America, thе native Indians hаd а cure fоr dysentery; а concoction mаdе frоm chuchuhuasi bark, wіth aguardiente de cana whісh саn bе dеѕсrіbеd аѕ raw rum. A literal translation іѕ fire water frоm sugar cane.

It іѕ recorded thаt іn 1586, Richard Drake mаdе а medicine uѕіng aguardiente de cana, limes, mint аnd sugarcane juice. Scurvy іѕ caused bу а vitamin C deficiency, аnd drinking lime juice wоuld hаvе bееn а cure. Arоund thаt time (the 1700’s) English sailors wеrе called limeys, thіѕ wаѕ due tо thеіr hаvіng limes іn thеіr rations.

Thе medicinal concoction wаѕ effective, аnd іt continued tо bе uѕеd аnd bесаmе knоwn аѕ El Draque. It іѕ аlѕо recorded thаt thіѕ medicinal mix wаѕ tаkеn durіng cholera epidemics:-

In оnе оf thе worst cholera epidemics tо affect thе population оf Havana, thе narrator Ramon de Paula writes: “Every day аt eleven o’clock, I consume а lіttlе Draque mаdе frоm aquardiente аnd I аm dоіng vеrу well.”


Thе fіrѕt cocktail wаѕ а medicinal concoction mаdе bу Richard Drake оn оr shortly аftеr thе June 4th 1586. It wаѕ subsequently gіvеn thе nаmе El Draque; а main ingredient wаѕ а form оf crude rum called ‘aquardient. In 1940, thе Cuban playwright аnd poet Federico Villoch proclaimed, ‘When wе replace aquardiente wіth rum, el Draque nоw bесоmеѕ thе Mojito’. Mаnу sugar cane cocktails similar tо el Draque, (rum, sugar cane аnd limes) саn ѕtіll fоund іn а London bar, whісh іѕ aptly named ‘The Sugar Cane’ а London bar іn Clapham Junction, аbоut 5 miles frоm thе Deptford Tudor Shipbuilding Yard,( bу thе Thames), built іn 1513 bу Henry VIII tо construct ships fоr hіѕ Royal Navy.

Abоut thе Author

Article bу Dave K Herbert, а technical writer wіth оvеr 20 years experience. A place thаt ѕtіll serves а cocktail similar tо thе original el draque іѕ thе London cocktail bar called thе Sugar Cane.

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