Holiday posting: Raoul's, Oxford | The New London Cocktail Review
Holiday posting: Raoul's, Oxford ~ The New London Cocktail Review

Tuesday, 3 May 2011

Holiday posting: Raoul's, Oxford

Raoul’s
32 Walton Street
Oxford OX2 6AA


Jerry Boam

Naturally, or otherwise, Merton College, Oxford is the Boam alma mater. For more generations than the archives recall, sundry Boams have been drawn here; here, to Merton’s singular cobbled charms, its delightfully tended gardens, and its strange, shrugging air of having just missed out on something rather important.

It’s been a mixed history. Viscount Balthazar Boam was here of course, until he was sent down for something to do with the Dean, the Warden’s sixteen year-old daughter and a half-crate of vintage port. The exact tale has never fully emerged. Great Uncle Boozy Boam was here, submerged in claret and the classics. And, more recently, half-Uncle Hogg-Boam scraped in somehow and terrorised the young servant girls long into Oxford’s winter nights.

It is with such thoughts of lineage and destiny and the aged musk of Gevrey-Chambertin that I return now to Oxford’s ponderous streets. We stroll along the Broad, past Ducker’s on Turl, down the cobbles of Magpie Lane, and oh, to Merton’s pale and happy stones. Three years of memories rush back: Sundays, lazy smoking upon my first-year window seat; hazy summer lawns, tasseled loafers, lightly crumpled linen; my first pair of co-respondent brogues; my half-blue for Rugby Fives; my thirst for the coruscating scrape of neat gin upon a half-starved stomach. And Raoul’s.

Raoul’s. Here we supped on cocktails – rich and fruity – deep into summer nights, to totter home full of sugary verve and love. Thick mango purees, spiced pears redolent of some mystical Orient, dribbles of sticky caramel, fresh limes, apricots, the buttery whiff of vanilla. And the booze! Rums and brandies, whiskies, vodkas, liqueurs in every flavour, tequila from old Mexico, bourbon from New York…

Unsurprisingly, the aura of such dreams has faded. The clientèle wear jeans now. The décor – always bad – seems to have taken rather a tumble. And of course these days I must brave the pavement to partake of a Sobranie. But the drinks! Oh the drinks! One diving slurp into a tumbler of peachy Calvados-laced wonder, and it all comes flooding back – the excitement, the joy, the adventure. The booze! For as long as there are Boams at Merton, there shall be Boams at Raoul's. 

1 comment:

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    The Everest Base Camp is two base camps, each on opposite sides of Mount Everest. South Base Camp is in Nepal at an altitude of 5,364 meters (17,598 ft) (28°0′26″N 86°51′34″E), and North Base Camp is in Tibet at 5,150 meters (16,900 ft)[1][2][3] (28°8′29″N 86°51′5″E). These camps are rudimentary campsites on Mount Everest that are used by mountain climbers during their ascent and descent. South Base Camp is used when climbing via the southeast ridge, while North Base Camp is used when climbing via the northeast ridge.
    Supplies are carried to the South Base Camp by sherpas or porters, and with help of animals, usually yaks. The North Base Camp has vehicle access (at least in the summer months). Climbers typically rest at base camp for several days for acclimatization; to reduce the risks and severity of altitude sickness.
    The Everest Base Camp trek on the south side is one of the most popular trekking routes in the Himalayas and is visited by thousands of trekkers each year. Trekkers usually fly from Kathmandu to Lukla to save time and energy before beginning the morning trek to this base camp. From Lukla, climbers trek upward to the Sherpa capital of Namche Bazaar, 3,440 meters (11,290 ft), following the valley of the Dudh Kosi river. The village is a central hub of the area, and food, sundries and even mountain climbing equipment may be purchased here.
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