if you can transport yourself back 25 years, what a different world we were living in. Kids up and down the country were trying to be Daniel LaRusso and marvelling at how cool Mr Miyagi was; the Amstrad CPC 464 was introduced which I have fond memories of playing ‘Oh Mummy’ and ‘Chucky Egg’ on and interestingly Keith Floyd made his TV debut in ‘Floyd on Fish’.

Keith Floyd revolutionised cookery programmes, I was amazed to find that he had no script, no TV experience but it just seemed to work. The viewing public warmed to his spontaneity, some may describe him as a bit ‘wacky’. In an interview with The Independent in 2007, he told Susie Rushton that the slugs of red wine afforded him a few seconds time to work out his next ad-lib. I just think that is absolute genius.

So how does this all relate to cocktails? Well he was the pioneer of what is common place on our TV screens, the celebrity chef. These select bunch have revolutionised the manner in which we eat, all you have to do is go to Waterstones and glance at the massive array of books now at our disposal. Chinese, Cuban, Moroccan, Thai…you name it and there will a book for you to experiment with.

Keith kick started this culinary revolution, as in 1984 if you went up to some one and asked what Couscous was, the vast majority would look at you with a gormless look and say ‘eh?’ But now if you asked the same question I would hazard a guess people would explain it’s from North Africa, you can have it hot or cold, is great with sun dried tomatoes…how did this happen?

People nowadays have the skills and confidence to be able to try their hand a pretty much any sort of dish, as we have been educated over the last 25 years that cookery can be fun and very easy. All it takes is building up from the basics and experimenting. You can reel off the chefs that have reinforced this Delia, Jamie Oliver (who made cookery cool), Gordon Ramsey, Marco Pierre White, Heston B, you can go on and on!

This got me thinking, as I believe that cocktails are where food was back in 1984. As going out for a meal back then was a big occasion, you would marvel at was presented in front of you, but when you went home you would default to what you know best…the old favourites bangers and mash or liver and onions.

The same could be said about our drinking habits. On a Friday night you go out and have a few awesome drinks, Cosmos, frozen Daiquiris, Mojitos; but how often do you attempt to make these at home? What normally happens is you go back to what you know best, a glass of wine or a beer. Of course there is nothing wrong with that, sometimes that’s what the doctor ordered but what about that time when you want to make a bit of an effort and impress someone?

Many a time I have been to a house party when someone suggests lets have cocktails and what unfolds is quite remarkable. People just throw together anything and everything…amaretto, archers, gin, vodka then maybe a little lemonade or orange juice and a few cubes of ice. Done. And they wonder why it tastes so revolting!

This brings me full circle back to 1984, as where we are now is that people need to be educated into how to make a really nice drink, that not only tastes good but can be savoured, like a good glass of wine. Whenever I mention I run a cocktail business, people always say ‘I love cocktails’, as ultimately they will bring back great memories. It could have been sipping on a Pina Colada by the beach or celebrating someone’s birthday with a Mojito or two. Brands are spending millions of pounds promoting signature cocktails, but when you ask someone how to you make it, they do not have a clue.

In the current climate people can not afford to go out as much but that does not diminish their thirst for wicked tasting cocktails. I truly believe that if we empower people to have the confidence to make these drinks at home, then that can only be a good thing. How much fun would it be if you got you dusted down your cocktail shaker, got your friends to chip in for ingredients and tried your hand at making a Cosmo or a Mojito? The great thing is that practise makes perfect and you can tailor it to your taste!

Why not give it a go? What have you got to lose? Check out my cocktail page it’s a great starting point! They say knowledge is power and I want to be the person to give you lovely folk it.

Cheers

John Collingwood – www.wanttoimpress.com

References

Keith Floyd: Television cook who paved the way for the modern generation of celebrity chefs, The Independent, 16/09/2009
Floyd uncorked: A vintage encounter with TV’s booziest foodie, The Independent, 11/10/2007