If you’ve wondered how the practice originated: It began in pre-history and evolved over the millennia.

And for many centuries, a piece of toast was floated in the punch bowl. The scoop:
 
 
AN ANCIENT PRACTICE

The practice of toasting to someone’s health goes back to ancient times. Evidence reveals that most ancient societies raised a glass.

 
 
BUT IT WASN’T YET CALLED A TOAST

Drinking to health continued over the centuries. But the term “toast” did not originate until the 16th century, and it did involve a piece of toast.

One of the first written accounts appears in Shakespeare’s The Merry Wives Of Windsor when the character of Falstaff demands of Bardolf, a rogue member of his posse: “Go fetch me a quart of sack; put a toast in’t.”

Adding toast to wine was actually quite a common practice in that period—and long before.

 
 
THE WASSAIL BOWL & WASSAILING

The term “wassail” (WASS-ul) was a greeting among Anglo-Saxons, who inhabited England beginning in the 5th century. These Germanic tribes migrated from continental Europe, and their language was what is now known as Old English.

“Wassail” is Middle English contraction of “wæs hæil,” a toast meaning “good health” or “be healthy.”

The wassail tradition began in pre-Christian times, in southern England. The region’s apple groves produced a major food crop, from which [alcoholic] cider was made.

The early tradition of “wassailing” was a festive procession of townspeople into apple groves, with songs or chants, and the sharing of alcohol from jugs.

Participants tied pieces of toast to apple tree branches, meant to ensure a good crop.

By the 14th century, in Merrie Olde England, wassail referred to a holiday punch bowl and the mulled beverage inside of it. Beer, cider, mead, and later, wine were heated with spices (mulled) and topped with a slice of toast.

Every good Christmas gathering included a wassail bowl, and people toasted as they drank their “cup of good cheer.” They held high, and often clinked, their glasses (more about that below).

Bowls of hot mulled cider were served in homes to visitors, and the custom of caroling (a.k.a. wassailing) led groups to go from door to door, singing for a drink. (The custom of singing Christmas carols, charming in recent centuries may well have begun as a way to get free drinks.)

The terms “toast” and “toasting” emerged to describe both drinking to one’s health and drinking to honor a person or occasion, at any time of year.

For another couple of centuries, there was still a piece of toast involved, added to the top of the jug or pitcher.

The piece of toast might be presented to the honoree. Saturated through with wine, it was tasty—and added to the alcohol content consumed.
 
 
THE TOASTMASTER APPEARS TO MANAGE THE EVENT

The piece of toast gradually disappeared, and in the 17th century the position of toastmaster emerged. His job was to ensure that the toasting didn’t become too excessive and that everyone got his opportunity to toast the honoree:

One historian notes: Toasting was a great excuse to drink a large amount of alcohol without being seen as a staggering drunk. So if left to their own devices, participants would toast every individual in the room [source].

[1] “The Toast,” an 1893 painting by August Herman Knoop (photo courtesy Wikipedia Commons).

[2] Pouring the glasses for the toast (photo photo © Moet et Chandon)

[3] For our Champagne toast, we prefer rose Champagne in tulip glasses (photo © Bureau du Champagne USA | Facebook).

[4] “Hip, Hip, Hurrah!” by Danish painter P.S. Krøyer, 1888 (photo courtesy Wikipedia).

[5] The tradition of topping a warm bowl of food or drink continues to this day with French Onion Soup (photo © Foodie Crush; here’s the recipe).

In Shakespeare’s time, drinking games became customary. There was a particularly unusual practice where a gentleman would cut himself, mix his blood into his drink and toast to his lady love as another way to prove his devotion.

 
The custom of toasting to a lady’s beauty by drinking from her shoe also arose at this time. What the lady did with her stained, wet shoe we have not yet uncovered.

A particularly beautiful lady was “the toast of the town.”

But toasting was often rowdy. To orient toasting toward civilized behavior, “Toastmaster” books were published to teach the refined toasting etiquette. Some contained a selection of toasting phrases—since even centuries ago, people had trouble creating one.

 
CLINKING GLASSES & SAYING “CHEERS”

In terms of why we clink glasses and say “cheers,” there are at least four non-related explanations:

 
Read more about them here.
 
“Cheers” originated from the Old French word chiere, which meant face or head.

By the 18th century, it meant “gladness.” The practice endured: We still wish our fellow partiers gladness, or happiness.

“Here’s to a bright New Year and a fond farewell to the old; here’s to the things that are yet to come, and to the memories that we hold.”
 
 

[1] Surf & Turf Bloody Mary with bacon and shrimp from The Wayfarer in New York City. They call it “Fully Loaded,” with a celery stalk and a cocktail pick with cheese, olive and cocktail onion (photo © The Wayfarer).

[2] The Hanako San Bloody Mary features an octopus tentacle and a skewer of raw tuna and beet cubes. Here’s the recipe from Bamboo Sushi in Portland (photo © Bamboo Sushi).

[3] Bloody Mary Oyster Shooters. Depending on how large the oyster, you can top a full-size Bloody Mary Here’s the recipe from Chow.com (photo © Chow).

[4] Threaded on a kabob wire, this Philly Cheesesteak Bloody Mary has grilled steak and veggies. Here’s the recipe from Campbell’s Kitchen.

[5] This Chicago-Style Bloody Mary has basics like a pickle, grape tomato and cocktail onion—then adds a mini sausage link! Here’s the recipe from V8 vegetable juice (photo © V8).

[6] A California Roll Bloody Mary with pickled ginger, cucumber ribbons and a side of green dumplings. Here’s the recipe from Campbell’s Kitchen (photo © Campbell’s).

[7] This Kansas City BBQ Bloody Mary would do us in, garnished with fried onion rings, curly fries, corn on the cob, pickled jalapeno and a spare rib. Here’s the recipe from Campbell’s Kitchen (photo © Campbell’s).

January 1st is National Bloody Mary Day, a cocktail invented in Paris in the Roaring 20’s (here’s the history).

For decades, the garnishes included a lemon wedge and a celery stalk.

But in the recent years of creative mixology, bartenders have added garnishes that amount to a bar snack. We’ve included photos of some of them.

Do you want to create a glamorous garnish?

You may not want to fry onion rings, but here’s a list that’s almost all simply slice, dice and skewer.

If the following are too tame for you, check out these outrageous Bloody Mary garnishes.

For a fun crowd, serve Bloody Marys in pitchers and set out a selection of garnishes so people can create their own.
 
 
CHEESE OR TOFU CUBES

 
 
FISH/SEAFOOD

 
 
FRUIT

 
 
HERBS

 
MEAT

 
 
PICKLES

 
 
VEGETABLES

 
 
RIMS

 

MORE BLOODY MARY RECIPES

 
 
ONE OF OUR FAVORITE WAYS TO SERVE BLOODY MARYS:

A BLOODY MARY BAR
 
 
 
 
WISHING YOU A TASTY NEW YEAR
THE NIBBLE

[1] Bacon lollipops, a yummy cocktail nibble (photos #1 and #2 © Wright Brand).

[2] The bacon lollipops are made with applewood smoked bacon.

[3] The recipe calls for clover honey, but you can use whatever you have (photo © Bee Harmony).

December 30th is National Bacon Day.

These lollipops from Wright Brand Bacon are not kid stuff.

Slow-cured, thick-cut bacon is skewered and grilled to crispy tender perfection, then glazed with ancho pepper honey for a little sweet heat.

Unlike candy lollipops, you’ll want more than one. all around.

The only fly in the ointment: You need an outdoor grill to finish the recipe.

Prep time is 30 minutes, cook time os 30 minutes.
 
 
RECIPE: BACON LOLLIPOPS

Ingredients For 12-15 Lollipops

 
Preparation

1. PREHEAT the oven to 325°F.

2. REMOVE the bacon from the package still stacked together. Slice the stacked bacon into 1″ wide blocks, then skewer the blocks with a wooden skewer. Place on a sheet pan and roast the bacon pops for 30 minutes, or until the fat has rendered. While cooking the bacon…

3. HEAT the honey in a small sauce pan and stir in the adobo and ancho pepper. Heat on medium low for five minutes. Give the bacon a generous coat of the adobo honey (like you would baste a turkey) until the outside is sticky.

4. REMOVE the bacon from the pan and place on a clean plate. Chill for 20 minutes in the refrigerator. While the lollipops are chilling…

5. HEAT an outdoor grill to medium high and grill the bacon for 5-10 minutes, or until peak crispiness is achieved. Remember to baste the bacon with the adobo honey while on the grill.

6. REMOVE the lollipops from the grill and finish them with sriracha seasoning and green onions.
 
 
CHECK OUT THE DIFFERENT TYPES OF BACON

Is there a cookie to serve with Champagne?

Absolutely: Biscuits Roses de Reims (i.e., pink cookies from Rheims) were made to dip in a glass of Champagne (although you can nibble them without dipping, and can serve with any other sparkling wine).

You can buy them online at Amazon and Walmart. Note that there are regular and mini. The minis belong on a dessert tray; they’re too short for dipping.

Or, you can bake your own! Here’s the recipe from Fossier, the company that has made the biscuits for 263 years.

The history of the cookies is below. They are also called Biscuits Roses, dropping the “Reims.”
 
 
RECIPE BISCUITS ROSES DE REIMS

The biscuit was created in Reims in 1690, by a baker whose name has been lost to history.

Since 1775, the biscuits from Maison Fossier biscuits were served during the coronation of the kings of France, which took place at the cathedral in Reims.

Ingredients

 
Preparation

1. PREHEAT the oven to 300°F (180°C). Mix the yolks, sugar and vanilla in a bowl using a hand blender with a whisk attachment, on increasing speeds over a period of 5-6 minutes.

2. BEAT IN 2 of the egg whites for another 2 minutes. Beat in the remaining 2 egg whites and the food coloring for an additional 2 minutes, until the mixture begins to form stiff peaks.

3. SIFT the flour, cornstarch and baking soda into the bowl, folding in gently with a spatula. You want the mixture to be smooth and uniform in color. Scrape it into the pastry bag.

4. COVER a baking sheet with wax paper and grease it with either butter or non-stick spray. Squeeze out strips of the mixture that are 1/4-inch wide (about as wide as your finger) and about 3 inches long.

5. SPRINKLE with powdered sugar and bake for 15-20 minutes, until a toothpick comes out clean. NOTE: Don’t let the biscuits brown, or else they won’t be pink!

6. REMOVE the biscuits from the oven, sprinkle them with more powdered sugar and place them back in the oven for another 12-15 minutes.

7. REMOVE from the oven and quickly cut the biscuits into even rectangles. Do this before they cool, or else the biscuits will be difficult to cut. If they cool before you finish cutting, you can place them back in the oven for a few minutes to soften.

8. SERVE with sparkling wine, coffee, tea or hot chocolate. As you enjoy them, remember: Kings of France enjoyed them, too. See the history that follows.
 
 
THE HISTORY OF BISCUITS ROSES DE REIMS

Sometime around 1690, a new type of cookie was made in Reims*, France, the capital of the Champagne region.

Reims is home to numerous Champagne houses such as Bollinger, Lanson, Mumm, Pommery, Ruinart and Veuve Clicquot.

Its cathedral, Notre-Dame de Reims, was the place where kings of France were crowned for more than 1,000 years: from Louis the Pious in 816 to Charles X in 1825. became the last French King to be crowned at Reims.Louis Philippe I in 1830.

At one point, local baker had the idea to take advantage of the heat that remained in the oven after he removed the bread.

He created a sweet dough and baked it twice to create a crunchy texture, not unlike a ladyfinger.

He turned sugar, flour, eggs and salt into biscuits: In Europe, the words bis cuit mean twice-cooked, which is identical to the Italian bis cotto, the familiar biscotti.

After the first baking, the biscuits were topped with confectioners sugar and left in the bread oven, where they underwent a second baking and the sugar turned into a glaze.

The biscuits had a crisp exterior that retained their shape when dipped in the local Champagne (or coffee or other hot beverage). They then melted in your mouth: a gustatory delight.

These original biscuits, which were white, were dotted with black specks from the scraped vanilla beans. Thinking that unattractive, one of the local bakers used carmine†, a red food dye, to color them pink.

Voilà: Biscuits Roses de Reims (i.e., pink cookies from Rheims).

In 1756, during the reign of Louis XV, another baker opened a shop in Reims. He evidently made a great biscuit rose, because in 1775, his biscuits were served during the coronation celebration of Louis XVI. The biscuit maker, whose name is also lost to history, became supplier to the king.

In 1825, the biscuits received a royal certificate with the seal of Charles X‡. The news spread rapidly among French gourmets, who ordered Biscuits Roses de Reims delivered by courier.

As the biscuits became available throughout the land, they were used to dunk in the local wines, and to complement other French desserts [source].

In 1845, a M. Fossier took over the business, calling Maison Fossier “the Mother company of the Biscuits de Reims.”

A 1950 census counted 15 biscuit-makers in Rheims. Today, only Maison Fossier remains [source].
 
 
MAISON FOSSIER TODAY

The current line includes biscuits in everyday and gift packaging, pink biscuit powder for crusts, mousses, garnishing, etc.; and a sweet spread made with the powder.

What is the difference between a boudoir, a spoon cookie and a Biscuit Rose de Reims?

 
________________

*Reims is pronounced nasally as “ranse” (hold your nose to hear the sound).

*†In the days before modern food coloring, pink and red colors were made with carmine, a red dye made from pulverized cochineal (an insect that lives on cacti). The dye is labeled as natural coloring.

‡King Charles X was ultimately overthrown in the French Revolution of 1830, also known as the July Revolution (révolution de Juillet). His successor, Louis Philippe, opted not to have a coronation.

[1] The famous pink cookies of the Champagne region: Biscuits Roses de Reims (all photos © Maison Fossier).

[2] Serve them with Champagne or any sparkling wine.

[3] You can purchase the biscuits online at Amazon and Walmart, and at some retailers nationwide.

[4] You can fill this charlotte with raspberries or strawberries. Here’s the recipe from Fossier.

[5] A lime charlotte.

[6] For a wedding or anniversary party.

[7] Ice cream and cookies.

[8] Add a topping to turn a cookie into a pastry.

[9] A riff on the Napoleon.

[1] A Mimosa with orange juice, plus Pomegranate, Pink Grapefruit and Mango Mimosas (photo © Pampered Chef).

[2] Transfer the juices into carafes before adding them to the ice bucket. Amazon has four 750ml carafes for less than $30.

[3] A Grapefruit Mimosa is special when made with pink grapefruit juice. Here’s the recipe from A Classic Twist.

For New Year’s Eve and other festive occasions, many people enjoy a glass of bubbly, or a cocktail made with sparkling wine.

We love self-service: Less work for the host.

So we are thankful to Pampered Chef for this idea—and for all of their wonderful kitchen accessories that make entertaining so much easier.

The Mimosa is a popular cocktail that has been on cocktail menus for some 93 years.

A related drink, the Buck’s Fizz, was first served in 1921 at London’s Buck’s Club, made by a barman named McGarry.

It was invented as an excuse to begin drinking early; hence no hard spirits but a blend of sparkling wine and orange juice. The ratio was two parts Champagne to one part juice.

No one knows if a bartender in Paris named Frank Meier knew about the London drink, but the Mimosa appeared circa 1925 at the Hôtel Ritz in Paris. It was named for the color of yellow mimosa blossoms*.

Less potent than a Buck’s Fizz, the Mimosa has more juice: equal parts orange juice and Champagne or other dry, white sparkling wine.

Here’s more history of the Mimosa.
 
 
A MIMOSA COCKTAIL BAR

For parties, have some fun with it and let your guests make their own Mimosa variations.

In addition to orange juice, this bar recommendation offers three variations: grapefruit, and pomegranate juices (photo #1).

Unless you’re flush with extra cash, don’t use Champagne: Its nuanced flavors will get lost in the juice. There are excellent bubblies at half the price.

TIPS: The best juices make the best cocktails. Fresh-squeezed is great.

For something special, substitute blood orange juice for conventional orange juice and pink grapefruit juice for white.

You’ll also want carafes for the juice. Here’s a nice four-pack for less than $30 (be sure to get the 750ml size).
 
 
RECIPE: MIMOSA COCKTAIL BAR

Ingredients For 8 Drinks

 
Preparation

1. SET up the “bar” with glasses, napkins and garnishes. When ready to serve…

2. OPEN the wine bottle(s) and juices and place them in an ice bucket filled with ice cubes (the larger the cubes, the slower they melt).
________________

*Some shrubs have pink or purple blossoms.