“But I like to think how nice it’s gonna be, maybe, in California. Never cold. An’ fruite ever’place, an’ people just bein’ in the nicest places, little white houses in among the orange trees. I wonder – that is, if we all get jobs an’ all work – maybe we can get one of them little white houses. An’ the little fellas go out an’ pick oranges right off the tree.” (John Steinbeck, The Grapes of Wrath)
I’m rather late saying this but another issue of DRiNK is out, which means more articles. This time time it’s all about the orange, a fruit so ubiquitous in cocktails we easily forget how lost we would be without it. My first article takes a look at orange liqueurs, and the second turns to the Burnt Fuselage and the Kamikaze. Both articles, but particularly the first, got a little edited
The Burnt Fuselage had an odd run of popularity in Shanghai some years back. I found the recipe on Paul Clarke’s Cocktail Chronicles, introduced it to a bar or two, and before long, not only were friends and strangers drinking it, but I was getting late night phone calls from bartenders I had never met asking me how to make the thing. This odd phenomenon didn’t last, and Shanghai soon went back to drinking whatever it normally drinks. Truth be told, it was probably easier to start a cocktail trend back when Shanghai only had 2.5 cocktail bars.
I just learned that Elwyn Richardson died late last year. It must be a couple of decades since I last saw Elwyn, but without him I doubt people would be paying me to drink cocktails and write about it. Although Elwyn was a teacher, the word does not fit. Certainly in his writing classes he didn’t exactly teach. He just drew people’s attention to common sense.
It is a pity I never told Elwyn I was writing for a drink industry magazine. He would have liked the idea.
RIP Elwyn. The orange-themed Steinbeck is for you.