Straddling between breakfast and lunch time, brunch has become the hottest trend these days… our favorite leisure break! It’s story was framed in the late 1800s by English and its’ fame was escalated after 130 years in the U.S. However, the word itself was first appeared in Hunter’s Weekly content when Guy Beringer asked the public to have only light meals before going to church on Sunday afternoon. He said that brunch gives you a more jaunty temper and you are instantly like an upbeat ‘’looney kid’’. He even suggested the local restaurants and pubs serving beer with a nice plate of delicacies instead of the typical English tea or coffee. However, there was a short mention on the Punch magazine in 1876 saying that when you eat at times which are a bit closer to breakfast, this is brunch… Read More
Image via @Andrew Real
Not just a pretty face, the Greek Island of Corfu offers mouthwatering hotels Mediterranean cuisine, with a Venetian twist. After a long day soaking up the sunshine, what better way to spend an evening, than enjoying a home cooked meal of fresh fish, delicious vegetables and maybe a little tipple of local wine. Come find out more in our Corfu food guide.
Image via @ Lino Santagata
What to eat in Corfu
This is the most popular of local Corfu dishes. Made of shanks of veal stuffed with chopped garlic, parsley, salt and pepper, and is also seasoned with a spicy red sauce.
Purple Tip: The locals say that the sauce is successful only if it can stand on a man’s moustache.
Image via @ Peter Streng
Thin slices of fried beef with a white sauce made of chopped garlic, parsley, white pepper, white wine, salt and vinegar. You can eat it either with rice and baked or mashed potatoes.
Purple Tip: Keep the necessary distances or you might knock someone over with garlic breath!
Image via @ bit.ly/1aHFD1N
This one goes to fish eaters. Cod fish is stewed with a red chilli sauce made of paprika and a whole red hot pepper, quenched with fresh lemon juice.
Purple Tip: Keep a glass of milk nearby to cool down a bit.
Image via @ Islaborg
And for those of you who have a sweet tooth….delicious roasted and caramelized almonds which you can find in every pastry shop around the island.
Purple Tip: Watch it with your teeth, because sometimes they are a bit too crunchy!
Image via @ tiapicco
Kumquat is a citrus fruit which can be enjoyed in a variety of forms. The nicest and a Purple Travel team favourite, is as part of a mix of fine liqueur made with the fruit and peel of the kimquat.
Purple Tip: Have it as a digestif after a sumptuous meal or as a relaxing drink at your hotel’s terrace.
Book the best value cheap holidays in Corfu now with the Purple Travel expert team and save.
Why not book cocktail holidays for you and your other half, your bunch of girlfriends or a stag or hen party. From Cuba to Paris, in spirit (!) of cocktail holidays, Purple Travel discovers some of the world’ most famous cocktails and where they came from…
The Mojito, Cuba
Traditionally made using white rum, sugar, lime, carbonated water and mint muddled together, the Mojito is generally believed to be the world’s first cocktail. Thought to have been drunk as early as the 16th century by pirates and sailors, its origins can be traced back to 16th century Cuba, where the drink was called the “El Draque”, in honour of explorer and sailor, Sir Francis Drake.
The legend goes that the drink was first created as a way of disguising the taste of tafia/aguardiente – a primitive form of rum. The modern name for the drink comes from a Cuban sauce called mojo, made from garlic, olive oil and citrus juice; the drink became known as a cocktail with “a little mojo” or, in Spanish, a “Mojito.”
The Singapore Sling, Singapore
The Singapore Sling was first concocted in – you guessed it – Singapore, made from a mixture of gin, cherry brandy and Benedictine, in equal parts, with a dash of bitters and Cointreau, finished off with pineapple, lime juice and grenadine. While the exact year it was created is not clear, most agree that the cocktail was first produced by a Hainanese-Chinese bartender named Mr. Ngiam Tong Boon at the Raffles Hotel’s Long Bar sometime between 1910 and 1915.
Today, the drink is served on all Singapore Airlines flights. You may have also seen it mentioned in many films and books, including Hunter S. Thompson’s Fear and Loathing in Las Vegas, in which Raoul Duke talks about drinking “Singapore Slings with mescal on the side.” You can also order an original Singapore Sling at the Raffles Hotel’s Long Bar, where icons like Rudyard Kipling and others would once sip this famous, fruity cocktail.
The Sidecar, Paris
This classic cocktail that dates back around 100 years is a mix of equal parts brandy or Cognac, Cointreau and lemon juice. The Sidecar is believed to have been first created in Paris sometime during WWI. Harry’s Bar in Paris is the “little bistro” credited as the birthplace of this sweet, yet tangy cocktail, named after the motorcycle sidecar that supposedly carried an American captain to the bar one evening. The captain asked a French bartender for a pre-dinner cocktail that would help ease the chill he had caught outside. The bartender knew brandy would be the best liqueur to take off the chill, but he also refused to serve the traditional after dinner drink alone as a pre-dinner cocktail. The result was the bartender mixed the brandy with Cointreau and added fresh lemon juice to make an appropriate pre-dinner cocktail so the Sidecar was born.
The Pisco Sour, Peru or possibly Chile
The Pisco Sour is made from Pisco (a regional brandy from South America), lemon juice, bitters and egg whites. Many debate whether the origin of this drink is Peruvian or Chilean: In Peru, the creation of the Pisco Sour is attributed to American expatriate Victor “Gringo” Morris at the Morris Bar in Lima; in Chile, it is attributed to the English steward of a sailing ship, which was stopped at the then Peruvian and now Chilean port city of Iquique in 1872.
Whatever the origins of this famous drink, the Pisco Sour has become an iconic cocktail in both countries. In fact, there are even two National Pisco Sour Days (Peru’s in the first Saturday of February and Chile’s is celebrated May 15th) to celebrate this famous cocktail!
White Russian, California
Named for the vodka used in the recipe, rather than the origin, White Russians combine equal parts of cream, vodka and Kahula. In 1961, the Diner’s Club Drink Book, gave a recipe for a “Black Russian” without cream, implying that the same cocktail with cream would therefore be named a White Russian. Today White Russians have inspired a drinking game, in which party-goers try to keep up with The Dude from The Big Lebowski (whose favourtie drink was a White Russian) in their consumption of the cocktail while watching the film itself.
The Manhattan, New York
Known as both “King of Cocktails” and the “Drinking Man’s Cocktail,” The Manhattan is a very potent mix of whiskey, sweet vermouth and bitters, garnished most often with a maraschino cherry.
Regarded as one of the best cocktails ever created, the Manhattan was supposedly first invented at the Manhattan Club in New York City in the early 1870s. Legend has it that the drink was invented for a banquet hosted by Lady Randolph Churchill (Winston Churchill’s mother) in honour of presidential candidate, Samuel J. Tilden. The success of the banquet prompted many people to request the drink by referring to the name of the club where it originated, calling it “the Manhattan cocktail.”
The Mai Tai, California
The tropical Mai Tai is made of a mixture of white and gold rum, pineapple juice, orange and/or lime juice and is of American origin despite its Polynesian name. First created by Victor Buergon, better known as “Trader Vic”, it was called Mai Tai as it was invented in the Polynesian-style restaurant in Oakland, California that bore his name.
Buergon created the first Mai Tai in honour of some friends who were visiting from Tahiti in 1944. As he served the new cocktail to his friends, they cried out, “Maitai roa!” (meaning “very good”), and the cocktail was born.
Tom Collins, New York
While many people assume the drink was named after a real person, there is much debate whether Tom Collins ever actually existed and whether he should be credited to this cocktail of gin, lemon and lime juice and soda water. One popular account involves a hoax that took over New York City in 1874.
A friend would tell you that he had just overheard someone named Tom Collins at a bar nearby saying terrible things about you. You would then race to that bar to confront him, only to be told that Tom Collins had just left for a bar a little further away. When you get there, the mysterious Collins would have decamped yet again for another joint across town. You would then chase him all over the city while your friends are in stictches laughing at you. According to Wall Street Journal columnist and cocktail historian Eric Felten, “It doesn’t take much to imagine how Tom Collins came to be a drink. How many times does someone have to barge into a saloon demanding a Tom Collins before the bartender takes the opportunity to offer him a cocktail so-named?”
Bloody Mary, California
Like the mixture itself, the history behind the Bloody Mary is a bit cloudy. One legend says that the original Bloody Mary, which was made using equal parts tomato juice and vodka and used as a hangover cure, was invented by comedian, songwriter and film producer George Jessel. Jessel claimed he created the drink one morning in Palm Beach during the 50s, as a way to recover from a night spent on the booze. He went as far as to appear in Smirnoff vodka ads declaring, “I, George Jessel invented the Bloody Mary.”
However, Eric Felten writes, “Given Jessel’s knack for self-promotion, many doubted his claim.” Many skeptics favoured a legend involving the head bartender at the St. Regis Hotel in New York named Fernand “Peter” Petriot. Petriot was supposedly serving up Blood Marys under the alias of “Red Snappers” at the hotel’s King Cole Bar from the ‘40s. In reality, the Bloody Mary popular today is in fact a combination of the two men’s creations; Petriot admitted that “George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.” While credit for the original drink goes to Jessel, Petriot wasthe one who added salt, pepper, cayenne and Worcestershire sauce to the concoction, creating the modern Bloody Mary.
The Martini, California
The first Martini was poured sometime between 1862 and 1871 and was called a Martinez, a name to honour the town of Martinez, California, where it was supposedly first dreamed up by bartender Julio Richelieu, proprietor of the eponymous Julio Richelieu Saloon. Today, Martini has become more of a class of drinks than one drink in particular – with variations like Appletinis, Vodka martinis and others becoming popular over the years.
Although the origins of the first Martinez date back to the 1860s, the modern Martini first rose in popularity starting in 1900s during the prohibition period. The Martini then became the drink of choice (or no choice as the case was at the time!) in speakeasies across the country due to the quick accessibility of gin. The modern Vodka Martini, which James Bond enjoys shaken, not stirred, was not created until much later.
Off the beaten track: Getting high (tea) in Amsterdam cafes
Slowly, slowly the Dutch are beginning to appreciate a good ol’ cuppa. If you’re over the brownies, hate the smoke of the coffee shops and just want to enjoy a proper cup of tea, then let Purple Travel help you out.
True tea rooms are hard to find in this, ahem, coffee focused country. Too often do the Dutch serve up some questionable green concoction in place of your well-deserved PG Tips. While tea in Amsterdam is may seem like the boring option, we can safely say that the below venues are helping to polish tea’s image and finally set it free from its dull reputation.
What: A traditional English tea room offering a selection of Grand cru loose leaf teas from De Eenhorn.
Don’t leave without: Ordering Eggs Benedict, just because you can – Greenwoods are responsible for Amsterdam’s first ever cooked English breakfast.
Best bit: Greenwoods can provide picnic baskets for customers on request. Either take out on a hired boat for the day or impress a date in one of Amsterdam’s many parks. All freshly made on the day and with a choice to suit your tastes.
Price: Pot for one is €4,95, pot for two is € 7.95.
What: A cute spot in Haarlemmerdijk serving up real deal teas, all arranged in transparent boxes where you can scoop the tea of preference in a little bag.
Don’t leave without: Trying at least three of their 60 flavours, which range from the standard Earl Grey to the spiced grandma’s apple-pie. This place puts England to shame.
Best Bit: The organic cookies to dip in.
Price: Reasonable – but depends on which tea you would like.
What: A royal setting to enjoy a proper high tea.
Don’t leave without: Getting a slice of cake too.
Best bit: The beautiful setting, the handmade shrimp croquettes and the excellent explanation provided about each of the teas.
Price: High tea will set you back a small fortune and even just a tea is pretty pricey at €7,50, but you do get a full pot..
HILTON HALF MOON LOUNGE
What: A large, traditional English-style living room that overlooks the Hilton Marina and garden.
Don’t leave without: Giving into the burgers – they’re something else, seriously.
Best bit: Proper tea with actual leaves and large sofas – a perfect place to relax, read or catch up on emails.
Price: It’s the Hilton, need I say more?