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

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June 21, 2020

Unhappy Tristram! child of wrath! child of decrepitude! interruption! mistake! and discontent! What one misfortune or disaster in the book of embryotic evils, that could unmechanize thy frame, or entangle thy filaments! which has not fallen upon thy head, or ever thou camest into the world ― what evils in thy passage into it ― what evils since! ― produced into being, in the decline of thy father’s days...

Despite the occasional moment of disgruntlement Walter Shandy loved his son… and had the very best - if rather high - expectations for him.

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Walter is the protagonist’s father in Tristram Shandy, the 18th century novel by Laurence Sterne which was instrumental in the birth of our quintessentially English vodka.

He took great pride in being a learned chap and asserted that if Roman Emperor Marcus Antoninus could provide 14 governors to overlook his son Commodus’ education then it was his own paternal duty to do even better by Tristram.

And his son had scarcely been brought into the world by the man-widwife’s forceps before his father began penning his ‘Tristopedia’, an encyclopaedia compiling of all of his worldly knowledge to impart on his son.

Even if Walter’s philosophical procrastinations meant the Tristopedia wasn’t actually finished until his son was long out of short trousers, Tristram would surely join us in raising a glass him as we celebrate Father’s Day.

Walter was a Turkey merchant, dealing not in feathered gobblers but in trade with the Ottoman Empire and so our Sunday Brunch recipe is an exotic, smoky and full bodied Bloody Mary inspired by that classic Middle Eastern dish, Imam Bayildi.

We’ve paired this spicy potation with a cooling Cacik – Turkish Tzaziki – served on a scrumptious flatbread.

INGREDIENTS:

40 ml Broken Clock Vodka
125 ml Tomato Juice
15 ml Smoked Aubergine Oil
1 ½ tsp Turkish Spice Mix
10 ml Lemon Juice

METHOD:

For the oil, roast one sliced aubergine with 200 ml of olive oil, two chopped garlic cloves and a sprinkle of smoked paprika. Drain off the oil and you can tuck into the aubergine.

For the cocktail, combine the ingredients in a glass with plenty of ice and stir. Garnish with the flatbread.