The Cellar Door, in London, has recently created at the behest of the Société Perrier a cocktail in honor of Victoria’s first assailant, Edward Oxford:
- 25ml Campari
- 20ml Punt e Mes
- 7.5ml Lagavulin
- 20ml lemon juice
- Dash egg white
(Shake all ingredients except Perrier. Double strain. Serve over Ice, top with Perrier and serve with the remainder of the Perrier bottle. Garnish with a lemon twist.)
What an ironically classy drink for the lowly potboy! Lagavulin, one of Scotland’s very finest single malts—and, incidentally, my personal favorite—actually did exist (in some form) in Edward Oxford’s day. But it’s impossible to imagine Oxford drinking or handling anything quite so fine as this—at least not before he embarked upon his respectable and pseudononymous later life in Melbourne, Australia.