Monday, 13 October 2014



The toddy stick. The loggerhead. The swizzle stick. These three very useful tools employed by early mixers nearly disappeared from behind bars in modern times. However they disappeared for three entirely different reasons. The swizzle stick was replaced by the blender, the bar spoon, and the shaker. The loggerhead was a fire hazard. So it went out because of health and safety regulations. And the toddy stick? It disappeared in name only. Today we call it a muddler.


A 19th century book on the history of a small Massachusetts town contained this excellent description of a loggerhead:

“Now this loggerhead, or Flip-Dog, as it was sometimes called, consisted of a piece of iron about two feet long, one end being quite thick, while the other dwindled down to a handle; such an article being a main spoke in the furniture of every such place in those days. It was used in making flip, which was a mixture of beer, spirit and sugar, into which the loggerhead, hot from the fire, was thrust, heating the compound and causing a froth on top which usually ran over the sides of the mug.”

The loggerhead was also very useful for melting tar: a less than desirable additive to the next rum flip! This tool was also used for an assortment of other tavern keeper activities such as cauterizing wounds and even igniting cannons.

The advantage of heating a drink with a loggerhead—also called a “flip dog”—is that the drink would be heated instantly. Think of it as a predecessor to the microwave.

The loggerhead was such a common, convenient device that its name gave birth to a number of other British terms. A loggerhead was a person of low intelligence: Someone who might as well have a lump of iron rising above their neck. The British expression “at loggerheads” meant reaching an impasse in a dispute. It later took on the more heated meaning of arguing to the point of physical violence.

Among the drinks most commonly heated with a loggerhead were punch, toddy and flip. In those days before central heating, tavern keepers served a lot of hot drinks.
A 1796 British dictionary defines the term “swizzle” as a “drink, or any brisk or windy liquor. In North America, a mixture of spruce beer, rum, and sugar, was so called.” But the swizzle itself was Caribbean, not American. The quararibea turbinata or swizzlestick tree grows almost exclusively on the southern islands of Antigua, Barbados, Dominica, Grenada, Trinidad, and Martinique. The three to five branches that form the head are not roots but actual branches of the shrub that grow naturally from the main stalk.
In the Caribbean, swizzle sticks are not reserved for making swizzles. They are used as hand blenders in soups, creams, and many other mixing tasks.

Unfortunately, swizzle sticks are not a large export commodity. So with the exception of a very few sources, the easiest way to get one—or more, since they are hard to come by—is to travel to the Caribbean or ask someone who is heading to the islands. 
If you can’t get your hands on a genuine swizzle stick, there is a traditional alternative: the eggnog stick.

To make one: Split the end of a 25 to 30 cm balsawood stick. Insert a cross piece of wood approximately 6 cm by 1 cm by a few millimetres thick. This works almost as well as the swizzle and was a very common alternative that was produced in northern climates. 
Both the swizzle stick and eggnog stick are used by placing it in the glass. Then holding the shaft between the palms of your hands, move your hands back and forth to whirl the stick in the glass. Today, a skilled bartender swizzling a drink or whipping an eggnog creates a timeless theatre of drink production with the inviting sight and sound of the whirling stick.

Isn’t it a shame that the same term is used for the frequently-branded, plastic stirring stick? No one precisely when this stirring device was invented. But we do know that Cartier introduced a line of personalised, silver-plated swizzle sticks, in the 1920s, that was promoted to eliminate the bubbles in a glass of champagne! Noél Coward, George Gershwin, and other posh swells of the day all toted their on silver sticks around to cocktail parties and hotel bars. 

The birth of tiki triggered the production of myriads of plastic “swizzle sticks” topped with tiki heads, hula girls, and blatant branding: Trader Vic and Don the Beachcomber swizzle sticks are collector’s items today.

Toddy Sticks 

The toddy stick was also immortalized in drinking lore. One writer from ages part described the humble toddy stick as beloved for “the welcome ringing music it made on the sides of glass tumblers...” It was also excellent for crushing sugar in the bottom of a glass or mug. More than one bartender also used it to defend himself when accosted by a belligerent drunk. Sounds like a muddler, doesn’t it?

According to one early description, the toddy stick was six or eight inches long with a knob at one end or flattened out at one end. It was shorter than modern muddlers. But remember the dimensions of the doppelfassbecher. The glasses were smaller and so were the drinks. 

Mixing glasses and mixing sticks, in hand, how do we pour the sumptuous contents we have made into a serving glass? That’s the subject of our next story.

—Anistatia Miller & Jared Brown

 [This article was originally published in German in 2010 in Mixology Magazine.]



by Anistatia Miller and Jared Brown

Thanks to all of you who showed up to our London Cocktail Week 2014 session, Slow Drinks: Autumn Edition. By now you've probably deduced that we truly love harvest time and the fun of warming the cockles with a few easy treats. That's why we're providing these recipes again, so you can make your own harvest traditions for the upcoming holidays.


1.8 kilos berries
1.7 litres water

Bring berries and water to a boil. Lower and simmer until fruit is soft. Push fruit through a fine sieve and weigh the sauce.

For every 450 gr of sauce, measure  250 gr sugar. Set aside. Return to the pan and reduce by 1/3. Add sugar and simmer until dissolved and thick. Store in sterile, sealed jars.


900 ml favourite Negroni recipe
8 tablespoons liquid pectin (Certo)
900 gr caster sugar

Combine Negroni and sugar. Bring to a boil. Add pectin and dissolve. Return to a rolling boil for 1 minute. Remove from heat.

Process just like jelly in sealed jars set into a hot water bath for 5 minutes. (Don’t forget to sterilise them first.) Or pour into hollowed out orange halves and chill overnight.


West Country Flask—Cover currants (red, black or white) with Irish whiskey and gin. Add a thumb of sliced fresh ginger and the peel from half an orange. Steep one week. Decant. (Sweeten if necessary after the fact.)

Blackberry Rum—Cover blackberries with aged rum. (We used Havana Club Especial.) Add a vanilla bean, split lengthwise. Steep one week. Decant.(Sweeten if necessary after the fact.)


This recipe works for making a gin that makes a moreish Martini or one of the Hunting Shots: 

Put two bottles of good gin or vodka into the freezer the night before. Load the barbecue with natural lump charcoal. Soak 1-2 cups of cherrywood chips in water.

When the coals are glowing, drain the chips and add half of them. Place the venison on the grill, plus a metal bowl of cold gin or vodka from the freezer. Cover. Close the top vents. Reduce the bottom vents to half to optimise smoke and reduce heat. Cook covered for 10 minutes, add more wood chips. Cook covered for another 15 minutes until the meat is done.
Remove meat and bowl of spirits from the grill.


Buckshot (smoked venison gin and venison stock or consommé)

Birdshot (smoked duck gin and chicken stock)

Sheepshot (smoked lamb gin and lamb stock)


250gr dried figs
250gr dried prunes
250gr dried apricots
125 gr dried cherries (or blueberry/cherry)
125 gr raisins
2 teaspoons caster sugar
8 cloves
1 whole clementine peel cut into strips
1 cinnamon stick
700 ml Sipsmith Gin

In a large bowl, combine the dried fruit. Place in a Kilner jar. Add spices, sugar, and peel. Cover with gin. Steep for one week, but check spirit level every day. Add more if needed.

Replenish the gin in your fruit jar after every service. The fruit will stand steeping for 3 weeks before it needs to be replaced with fresh ingredients.


200 gr self-rising flour
100 gr demerara sugar
100 gr butter
2-3 tbsp whole milk

4 tsp ground ginger
2 tsp pumpkin pie spice  **
1/2 tsp baking soda
The finely grated zest of half an orange

Mix together all the ingredients in a large bowl and knead into a ball (about 5 minutes). Cover the dough ball with cling film and set aside for an hour.

Preheat the oven to 175 degrees Celsius. Cover a baking tray with baking parchment.

Wet your hands and roll tiny marble-sized balls of dough (12 mm). Place dough balls on the cookie sheet. Using your thumb, gently press down on each cookie to flatten slightly. 

Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker shade of brown. Allow to cool.
Makes about 100 kruidnoten.

** Pumpkin pie spice:
4 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground mace
1 tsp ground ginger
pinches of: 
ground white pepper
ground cardamom
ground coriander
ground fennel seeds
grated nutmeg

Have a wonderful holiday season! Cheers