“Stranger,
here you will do well to linger; here our highest good is pleasure”
Epicurus

Please enter your birthdate

Sorry, you are too young to enter this site
By entering our website you are agreeing to our terms&conditions, privacy and cookies policy. This site is for personal use by persons who are lawfully permitted to purchase and consume alcoholic beverages in their country of access. Please enjoy Broken Clock responsibly.

asteriks.png

June 28, 2020

Whoever coined the phrase ‘to eat like a King’ had surely not encountered Queen Victoria.

The Princess was a hungry child - not through malnutrition, but the result of her ladies-in-waiting strictly reining in her enthusiasm to snack and gobble - so when she ascended to the throne aged just 18, she fully exerted her appetite of imperial proportions.

IMG_7511_20-06-26_Broken_Clock_Lingering_Vodka_Milk_Punch.jpg
Her Royal Highness could polish off an eight-course meal in 30 minutes and her guests were expected to do the same, for as soon as the Queen had finished eating everyone else in her company had to immediately lay down their cutlery too.

Never one to skip breakfast, Victoria insisted on a large and varied morning spread to start the day. Lunch would be meat heavy - roast fowl or chicken - followed by a ‘light’ early evening meal and then a substantial multiple course formal dinner with all the trimmings.

But Victoria also had a legendary sweet tooth and between the packed schedule of daily meals she would always leave space for her favourite sponge cake and a cleansing cup of tea.

Today marks the 182nd anniversary of Queen Victoria’s coronation and it gives us the perfect excuse for a special Sunday Brunch inspired by this sweet and quintessentially English combo.

Our spread pairs a generous slice of Victoria sponge with a Broken Clock clarified Milk Punch cocktail containing tea, ripe apple and zesty citrus; reminiscent perhaps of a buttery smooch from Prince Albert after a mouthful of marmalade on toast and a slurp of milky Earl Grey.

And if that’s got your juices flowing then see today’s recipe.