Lamington Delight

-

Welcome to Cocktail O'Clock, where we enjoy a sip of history with a story to share.

In this week's tale, we venture into remarkable outcomes born from unexpected mishaps.

Back in 1897, John Foley, the licensee of The Plough Hotel, found himself in legal trouble for permitting drunkenness on his premises, a recurring issue during his residency.

In this particular incident, Foley boldly declared to the attending police officer, "it is my place, and don't you touch him" in reference to the drunk patron.

However, an unexpected twist occurred when Foley followed the police officer to the Bacchus Marsh lock-up, inadvertently leading to him being locked up for "trespassing."

Eventually, the case was dismissed with Foley receiving a stern warning in relation to his responsibilities as a Publican.

Within three years, due to repeated mishaps, Foley relinquished his publican's license to his sister Kate Foley who capably managed The Plough Hotel for the next 45 years.

Around the same era, another mishap unfolded, giving birth to the iconic Lamington.

The story attributes its creation to Armand Galland, the French-born chef of Queensland's Governor, Lord Lamington.

Around 1896, a mishap occurred in his kitchen when a sponge cake accidentally tumbled into a dish of chocolate sauce.

In a stroke of culinary ingenuity, Galland decided not to waste the cake. Instead, he coated it with desiccated coconut, an unfamiliar ingredient to European-trained chefs, however, it was through his Tahitian wife that Galland was able to improvise perfectly in this instance. The result was Australia's beloved Lamington!

Today's Cocktail of the Week: Lamington Delight

Here's cheers to Australia's delicious history!


Lamington Delight

30 mL  Malibu

30 mL  Chocolate Liqueur

60 mL  Cream

1 tablespoon Raspberry Jam


In a shaker, combine Malibu, chocolate liqueur, cream and jam

Add ice to the shaker and shake well 

Rim Martini Glass with chocolate syrup & coconut

Strain into martini glass

GARNISH: fresh berry on skewer

Comments

Post a Comment

Popular posts from this blog

Myrniong Mudslide

-
Image
Today we are at the dairy farm – delivering our story and mixing this week's cocktail: the Myrniong Mudslide! As early as 1917, a local Councillor made a report to the Shire Engineer about the poor condition of "muddy" lane, with him referencing the state of the road rather than the street name. Going by the frequent tendering for up to 500 cubic yards of gravel at a time, everyone in the shire was familiar with this exact location. Sometimes it was referred to as "the muddy lane", maybe a faux pas, or possibly a term of endearment passed down by the previous generation! Pouring over old maps, I could not locate any with the name "Muddy Lane". inscribed on them. Matters would have been made worse in 1920 when a section of Ballarat Road was closed to all traffic due to regrading works. The detour was via Mount Blackwood Road and "muddy lane" (again the newspaper notice used quotation marks around the words "muddy lane")! Eventually
Read more

Grinch Martini

-
Image
Welcome to Cocktale O'Clock, where we blend a sip of history with a tale to share. Today we head back to the 1870s when, at one stage, John Tyson owned both of the hotels in Myrniong – The Plough Inn and the Myrniong Hotel. While he only owned the Plough Inn Hotel for around 12 years, the Myrniong Hotel was in his family for 46 years. After John's passing in 1887, his wife, Elizabeth, continued to own and operate the Myrniong Hotel, however, The Plough was promptly sold to Mr & Mrs Kerr for £1200. After Elizabeth died suddenly in September 1904, the licence was transferred to their youngest son, George and the Hotel was sold to Mr Mehrens, a carpenter from Ballan who happened to be married to George's sister, Fanny. 12 months on and the Hotel was again sold, this time to William Hooton, however, there was a glitch. Due to Mr Hooton's previous dismal conduct as a publican in Swanson Street, Melbourne, he received a stern lecture from the Superintendent granting the
Read more