Quarantini O’Clock: The New Viral Trend Born Out Of Self-Isolation
The coronavirus has taken the world by storm, shutting down everything from schools, restaurants, bars, gyms and more. Even for those living in areas without a mandatory confinement, social distancing and staying home has become the new normal. People are coping in different ways—some are polishing their cooking skills, while others are on their way to becoming wine connoisseurs. Longing for human connection, activities to pass the hours and a way to keep things light despite unfortunate times, people have turned to video calls with peers, online chain games and viral fitness and food challenges.
One of the latest social media trends to come out of the global pandemic is the #Quarantini. With over 27,000 posts, the hashtag has garnered media attention, and photos or videos of celebrities and food personalities such as food television personality and cookbook author Ina Garten can be found serving themselves a generous dose of quarantini.
Is a quarantini just a martini during quarantine you may ask? The answer is no, because the quarantini sees no boundaries when it comes to what goes into it, it just sees the boundaries of your kitchen. The point of the quarantini is to use what you have on hand to make the most creative cocktail possible.
We have seen the truly creative side of people come out, with everything from crackers, cheese and thermometers as garnishes to concoctions of rum and pineapple juice; vodka and pickle juice or Sauvignon blanc and grapefruit juice.
While not all of us can boast mixology skills as part of our repertoire, now is a great time to learn something new. Our Tatler Dining team was up for the challenge and after a quick look through the pantry and fridge, these are the quarantinis they created:
"Bee’s Knees"—Jensen’s honey-infused Bermondsey Dry gin, Nordic honey, fresh lemon juice
"Given the current 14-day bar ban, it seemed appropriate to recreate one of the most classic Prohibition-era cocktails for my made-at-home #Quarantini drink. This bright, citrussy tipple is like a shot of sunshine and every element reminded me of last year’s travels: the gin was from a local London distillery; the honey bought on a stopover in Helsinki; and the vintage bird-shaped lemon juicer was procured on my last trip to Kyoto."—Charmaine Mok, Editorial Director, Dining
“Vit. C Booster”—Irish Whisky, home-cured salted lemon, lemon marmalade, soda, fresh lime
"We can all use a little boost of vitamin C these days. I'm adding a spritz of lime into homemade lemon marmalade, some muddled home-cured salted lemon, and Irish whiskey into the shaker with ice, and topped with soda. The drink is my quarantini version of the whiskey highball."—Wilson Fok, Senior Editor, Dining
“Dark Moon”—Cointreau, coffee, almond milk froth, almond meal, caramelised lemon, mint
“A bottle of Cointreau was always in the cabinet ready to be used in cakes when I was growing up, so I tapped into my French heritage to mix my love for lattes with the cointreau and added a little almond flavour for that slight marzipan taste."—Natasha Tang, Associate Editor, Dining
"Monkey Business"—Perfume Trees gin, Monkey 47 sloe gin, soda, fresh rosemary and lemon
"A homage to Hong Kong in a simple G&T, blending Hong Kong's Perfume Tree gin with a twist of lemon and homegrown rosemary. It is a light drink I can sip throughout my happy friday with family while still getting some work done."—Andy Cheng, Business Director, Food & Wine
See also: An Insider's Look At The Precarious State Of Hong Kong’s Bar Scene In 2020