The recipe of the month is taken from COOKED BOOKS, a cookbook featuring recipes from the staff of Princeton University Press. Enjoy!
The Bollingen Martini
Herbert S. Bailey, Jr.
If you have trouble remembering how to pronounce “Bollingen,” think of the Bollingen martini. The “o” is pronounced as in “olive,” but there is no “gin” in a Bollingen martini (“ng” is pronounced as in “sing”). Hence, Bälingen. Bollingen is the Swiss village where C. G. Jung built his retreat.
2 ounces vodka*
¼ ounce driest possible sauterne
3 drops Campbell’s ambrosia†
1 olive, small (takes less room)
Combine ingredients and stir on the rocks or standing up. Sip slowly, with good conversation. After 2 or 3 of these, whatever you have for dinner, you will have wonderful dreams.
We offer this recipe in honor of Jack Barrett, editor of Bollingen Series, and in memory of Vaun Gillmor, the assistant editor. We drink to them.
*See Vladimir Nabokov’s translation of Pushkin’s Eugene Onegin, vol. 1, chap. 6, stanza xxi, line 14. (Bollingen Series LXXII, 2d ed., Princeton, 1975.)
†Possibly an allusion to a discussion of ambrosia in The Hero with a Hundred Faces, one of J. Campbell’s lesser offerings (Rinky-Dink Potato Press, 2008, p.163): “The supreme boon desired for the Indestructible Body is uninterrupted residence in the Paradise of the Milk that Never Fails….It is obvious that the infantile fantasies which we all cherish…play continually into myth, fairy tale, and the teachings of the church, as symbols of indestructible being.” If Campbell’s ambrosia is not readily obtainable at your local grocer’s, we recommend substituting three drops of evaporated skim milk. [Ed.]