Noah Vinter
Eel consumption may be declining, but there are still several alcoholic beverages that incorporate the fish. One example is the Electric Eel cocktail, which combines aniseed liqueur with crème de menthe for a zesty, contrasting blend of flavours. Another is Mekon River eel wine, which includes Mekong River eels, ginseng roots, and herbs. Eel liquor sauce, or liquor, is another traditional beverage made using the water kept from preparing stewed eels, although many shops now opt for chicken stock instead. In Japan, eel is often paired with nihon-shu or beer, with some sources suggesting that beer's carbonation counterbalances the richness of the tare sauce. Finally, there is the intriguing-sounding Garana Eel, which is an eel steeped in highly alcoholic shochu, resulting in an energy-boosting drink with a unique flavour.
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What You'll Learn
The Electric Eel cocktail
The cocktail is a combination of aniseed liqueur, crème de menthe, and lemonade. The aniseed liqueur provides a potent licorice punch, while the crème de menthe adds cool and refreshing notes. The lemonade brings a citrusy brightness and adds a fizzy sensation to the drink. For those who are not fond of the taste of licorice, the aniseed liqueur can be substituted with a clear, neutral-flavoured liqueur, although this will significantly alter the cocktail's original flavour profile. Alternatively, a mint leaf garnish can complement the crème de menthe.
The Electric Eel is perfect for festive occasions such as parties or celebrations. Its moderate alcohol content and shot glass presentation make it suitable for toasting special moments without committing to a full-sized drink. The cocktail is quite versatile and open to customisation. For instance, swapping lemonade for a sparkling citrus soda can add an extra fizz, creating a slightly different experience while still retaining the original concept.
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Mekon River eel wine
The Mekong River, one of the world's greatest rivers, flows through Laos and provides a rich source of aquatic life, including eels. These eels have been utilized in the creation of this unique wine, adding to the diverse array of culinary and beverage experiences that Laos has to offer.
While the specific history and traditional methods of crafting Mekon River eel wine may be challenging to uncover, it stands as a testament to the creativity and ingenuity of Laotian culture in transforming local ingredients into distinctive beverages. The inclusion of ginseng roots and herbs in the wine-making process likely adds complexity and depth of flavor to the final product.
Eels have a long history of culinary usage, particularly in pie and mash shops in London, where they were historically a staple food item. However, their consumption has decreased over time, and they are now more commonly paired with beverages like beer, nihon-shu, and sake rather than being used as an ingredient in alcoholic drinks.
The Electric Eel cocktail is another example of a beverage that takes its name from the eel, showcasing the versatility of eel-inspired drinks. This cocktail, with its vibrant presentation and moderate alcohol content, offers a playful and festive drinking experience.
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Eel pie with parsley liquor
The pie is typically made with two different types of pastry: a suet-based pastry for the bottom crust and a puff pastry for the top crust. The filling can be made with minced meat, although some modern variations use chicken or monkfish. The pie is then served with a generous amount of mashed potato on the side.
The parsley liquor, also known as liquor sauce or simply liquor, is the star of the dish. Traditionally, it was made using the water kept from preparing stewed eels, giving it a green colour from the parsley. However, many shops today opt for fish stock or chicken stock instead. The sauce also includes ingredients like flour, salt, pepper, and chopped parsley, and is drizzled over the pie and mash.
The history of eel pie with parsley liquor dates back to the early 16th and 17th centuries when the Thames River was abundant with eels, making them a cheap and accessible source of protein for Londoners. The dish originated from Eel Pie Island, located on the tidal Thames 18 miles upriver from central London.
Over time, the number of eel and pie shops has declined, with only 34 remaining in Greater London in 2024. However, the dish still holds cultural significance, and some shops have been recognised for their architectural and cultural importance, such as L. Manze in Walthamstow, which became Grade II listed in 2013.
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Eel liquor sauce
The eel liquor sauce, also known as parsley liquor, is what makes this dish unique. Traditionally, it was made using the water kept from cooking the eels, giving it a green color from the parsley. However, today, most recipes substitute the eel broth with oyster liquor or fish stock. To make the sauce, melt butter in a saucepan, add cornstarch, and cook for a minute. Gradually add the oyster liquor or fish stock, followed by parsley and other ingredients like basil and roasted garlic.
The Hirshon London Eel Pie is a popular version of this dish, which includes a unique condiment called Harvey's Sauce. This sauce is made by dissolving anchovies in strong vinegar, then adding soy sauce, mushroom ketchup, and cayenne pepper. Garlic is also added, along with red food coloring, which was originally made from cochineal.
While eel consumption has declined in the 21st century, the traditional pie and mash shops in London, such as L. Manze in Walthamstow, continue to be cherished for their architectural and cultural significance.
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Eel and beverage pairings
Eel consumption may be decreasing, but it is still enjoyed by many, especially in the form of sushi. If you're looking for the perfect beverage to accompany your eel dish, there are a few options to consider.
Nihon-shu and Beer
Nihon-shu, or sake, is a Japanese rice wine that is often enjoyed with eel dishes. When pairing nihon-shu with eel, you can choose between dry and sweet varieties. A dry nihon-shu, such as the Karakuchi Junmai Kudoki Jozu from Yamagata Prefecture, can provide a nice balance to the richness of the dish. On the other hand, a sweet nihon-shu from Aomori Prefecture might be preferred if you're looking for a contrasting flavour profile. Beer is also a popular choice, as the carbonation can help to temper the richness of the eel.
Wine
If you're a wine enthusiast, a full-bodied yet balanced Chardonnay, such as a white Burgundy, can be an excellent pairing for eel. The dry white wine will "cut through" the fattiness of the eel, creating a harmonious flavour combination. Additionally, Champagne is worth considering due to its versatility in handling various flavours, especially when paired with oysters.
Parsley Liquor
For a traditional London experience, you can pair your eel with parsley liquor. This green sauce is made using the water kept from preparing stewed eels and is often served with eel pie and mash.
Garana Eel Shochu
If you're feeling adventurous, you might want to try Garana Eel Shochu. This unique beverage involves pickling mature eels, which are rich in caffeine and tannin, in highly alcoholic shochu for two years. It is said to have an acquired taste, resembling tiger testicles, and is a popular summertime treat in some regions.
Ultimately, the choice of beverage to pair with eel depends on personal preference and the specific preparation of the dish. Don't be afraid to experiment and find the combinations that suit your palate the best!
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