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Mint julep 1806

Bugger! Just as I decide to drink the menu at 1806 in the city I decide to join the Febfast challenge as part of my frugal February.

The idea is that give give up booze for a whole month and people - you perhaps - sponsor me  with the money going to a good cause which will also probably help save somebody else’s liver or sanity*.

“Participants are sponsored by friends and family, with funds distributed to organisations that support young people struggling with substance use.”

I’m not doing this because I’m an alcoholic. But I do drink too much too often and everybody needs a little bit of time off the grog. I will possibly be buying one $15 leave pass for a good friend’s party. But then again I may not (unless she sponsors me).

I’m aiming to raise a modest $200 and can be sponsored here.

*40% of the funds will be distributed to YSAS Pty. Ltd. (the Youth Substance Abuse Service). YSAS is the largest provider of alcohol and other drug services to young people in Victoria.
10% of the funds will be distributed to the Australian Drug Foundation for education purposes.
The remaining funds will be distributed by the FebFast Gift Fund Management Committee to the Australian Alcohol and Other Drugs sector, based on grant applications that are received from individual organisations within the sector.

Popularity: 18% [?]

The bittered sling.

The really bad news is that the posse is falling apart. My favourite pole dancer is leaving town. I can only console myself with her leaving celebrations on Sunday, possibly followed by a return to 1806, a classy new arrival on the bar scene despite its Dracula theatre restaurant and backpacker bar roots.
I’ve been challenged to drink the menu at 1806 by the posse.
Draped in red velvet and with what I presume are crystal chandeliers it pays homage to the year the cocktail was defined, 1806 and takes its evolution forward to the present.
The original 1806 cocktail is the Bittered Sling, which comes in a glass which approximates in shape to Marie Antoinettes breast which by today’s standards is quite small but tastes very good. (I didn’t say that very weel - I meant the coktail tastes very good andcanot comment of the breasts or royalty) The posse last week tried a refreshing Raspberry Fizz and creamy Angels Milk.

Anyway, they are egging me on to drink the whole menu from start to finish. All I want to do is slump back into the comfortable sofa and read the bar menu which takes one on an entertaining but boozy journey forward to the present from 1806.
“It’ll make a great series of blog posts they say,” envisioning me being able to conjure the magic that Fraser Lewry provides with his Animal Alphabet.
In reality my liver won’t stand it. I probably can’t afford the dry cleaning. And I certainly can’t afford the bar bill.
But Sunday night I’ll be there attempting the Mint Julep from 1816 and possibly the Rum Shrub from 1826. That will leave 182 years which thankfully is only 33 drinks, 31 if I count what the posse drank the other night.
The brains behind the booze Sebastian Raeburn promises some new molecular mixology, which could set me back a few drinks.
Will anyone out there help me?

Popularity: 19% [?]

Yes, it looks like the Margie Noir from Umbaba in London’s West End is the world’s most expensive cocktail. It’s called the Magie Noir and costs

Popularity: 6% [?]