Alcohol on board: 5 popular maritime spirits - and how they came on board

Let's be clear from the outset: drinking alcohol on board is taboo at sea. You should only reach for the bottle in the harbour or at anchor (although even this definition is open to legal challenge, as our expert dispute on page 7 shows). In addition to beer and wine, it can also be something stronger, in moderation. Sailors have their own preferences in this respect. A bottle of gin and a bottle of rum can be found in almost every on-board bar, as can sherry, aquavit and whisky.

This selection is no coincidence. After all, the casks in which some whisky, aquavit and in some cases even rum are aged were previously used as containers for sherry. Although there is no evidence of this, the idea of introducing a manoeuvre to destroy large quantities of sherry to make the casks available for other spirits does not seem too far-fetched.

Of course, the aforementioned sip was also used as an educational measure, for example to speed up the execution of manoeuvres and increase the crew's motivation. The cry "mizzen sheet on!", often uttered particularly loudly, was also used to remind the captain at the end of the manoeuvre of the outstanding allocation of high-percentage drinks. Operating the sheet of the aft sail was the last handshake required when tacking or jibing. In other words: as soon as the mizzen sheet was fixed, it was time for a sip from the bottle.

What exactly it contained was also not due to chance. The mixed drink gin and tonic, for example, was created out of sheer necessity. The juniper in gin was always said to have an effect against heartburn - very welcome in view of the spicy food in the English colonies of the Far East. The quinine in tonic was also welcome in these regions as a kind of malaria prophylaxis.

Unfortunately, tonic in its pure form was often very bitter and therefore barely drinkable. A virtue was therefore made of necessity: in addition to gin, a lemon was added to the drink, which helped against scurvy - and the ideal tropical drink for British East Indians was ready.

Today's sailors, often a little old-fashioned at heart, uphold these traditions. Perhaps also because the chosen drink simply tastes good. Each of the five spirits portrayed here has its own story, some of which will be told on the following pages. To ensure that the story doesn't get too dry, we've also included mixing instructions. Cheers!

Gin

The two go together like peas in a pod, you would think. But for some years now, a new trend has been gaining ground: Drinking gin without tonic. After all, modern juniper spirits are distilled less pungently than the classic, well-known dry gins from London. For example, the exquisite Monkey 47 is produced in the Black Forest.

Why exquisite? For example, because Robert Parker, the creator of the Parker points, considers it to be the best gin he has ever tasted. Anyone who tastes the Black Forest product will realise that Mr Parker doesn't just know a lot about wine.

Back to gin: as is generally known, it accompanied Queen Mum into her biblical old age. However, it was not at all common in royal circles at first. The spread of the drink began in the lower classes. Distilled from grain and initially not taxed, it was relatively cheap - and its effects began to unfold after just a few sips.

At the end of the 18th century, however, the British government put an end to the wild goings-on with the Gin Act. The drink became significantly more expensive and was eventually also consumed by the upper classes. This was certainly partly due to the fact that, along with the rising prices, the distilleries worked on the quality of their products.
Today, a bottle of good gin can cost 50 euros or more. However, there are still discount products that, just like in the old days, provide a high for little money.

Cocktail recipes with gin

Pink Gin: The drink of the British Navy

Plymouth Gin, Angostura Bitter

Chill the glass and gin well, adding cold water if necessary. Add a few dashes of bitters to the glass and top up with gin. Swirling the bitters in the glass and then pouring it away softens the drink slightly. Serve with lemon zest and garnish with peppercorns if desired

Long Island Ice Tea

2 cl rum, 2 cl gin, 2 cl vodka, 2 cl tequila, 2 cl triple sec, sugar syrup, cola

Serve on plenty of ice, omit the sugar syrup if you wish, garnish with mint or lemon

Gin and tonic

Pour gin and tonic water in a 1:3 ratio into a glass with ice cubes, garnish with a slice of lime, lemon or cucumber

It doesn't always have to be Schweppes - the choice of good tonic waters is enormous. Their quinine content varies. However, avoid tonic - and alcohol in general, of course - during pregnancy and if you suffer from tinnitus!

Last Word

"Last Word" is the name of a cocktail made with equal parts gin, Charteuse Green and maraschino liqueur. Only add ice when mixing and filter out before serving.

At home on board: rum

The history of rum begins with the miserable living conditions on board in earlier centuries. To keep the crews happy, there were initially beer and wine rations. However, when the voyages to the Caribbean began, neither drink lasted long enough: wine turned to vinegar and beer simply went bad. However, the solution to the problem had already been invented in the Caribbean: rum. Back then, it was still called Kill Devil - tellingly enough.

The farmers there cultivated sugar, which was highly prized in Europe towards the middle of the 17th century. The leftover product was molasses, which was ideal for fermenting and then distilling. Exactly what the commanders needed on long journeys to keep the crew happy: long-lasting and anaesthetising.
A pint, or about half a litre of rum, was part of the sailors' daily ration! That couldn't last for long. So the rum was diluted with water and a lemon was added - once again to combat scurvy - and the grog was ready. Incidentally, it got its name from an item of clothing worn by its inventor, Vice Admiral Edward Vernon.

As a result, the Royal Navy constantly stockpiled rum, and a warship was always anchored at the distilleries. A win-win situation: the distillers were protected from pirate attacks and the Navy had happy crews. To this day, the Barbados-based Mount Gay distillery regularly sponsors sailing regattas. One of the famous red caps is only awarded to those who have completed a Mount Gay race. Incidentally, there have been no more rum allocations in warships since 1970. It was decided that they were not suitable for the nuclear warheads on board.

Cocktail recipes with rum

Dark 'n' Stormy

6 cl Gosling Black Seal rum, 10 cl ginger beer, a dash of bitters

The Moscow Mule's brother, made with vodka instead of rum. The name is actually protected by Goslings/Bermuda, which is why this special rum must be used. A tasty drink can of course also be mixed with other varieties, but it must not be called Dark 'n' Stormy

Antigua Rum Punch

6 cl brown Antigua rum, 2 cl white Antigua rum, 3 cl sugar syrup, pineapple/orange juice, a dash of Angostura bitters, nutmeg, lime

Mix the liquid ingredients and pour over crushed ice. Grate nutmeg over the top and garnish

Cuba Libre

5 cl rum, 12 cl cola, lime juice as desired

Translated, the name means "Free Cuba", which was the slogan of the Caribbean island's independence movement at the end of the 19th century. If the cola is cold enough, there's no need for ice. But it's better if it comes in a glass

Blue / Green Lagoon

3 cl rum, 2 cl aniseed schnapps (pastis, coastal fog, ouzo), 2 cl Blue Curaçao, 6 cl orange juice or lemonade

Mix the alcoholic drinks together, add ice if necessary, top up with juice or lemonade and serve immediately. This is more stylish with a sugar rim on the glass

Painkiller

6-12 (!!!) cl Pusser's rum, 8 cl pineapple juice, 2 cl coconut juice, 2 cl cream, nutmeg

There is no fixed prescription, the dose of alcohol in the "painkiller" can and
may vary, depending on requirements. Served nice and cool on ice, it comes across quite innocently
so be careful: the sweetness makes it difficult to judge the effect

Mojito
Mint, crushed ice, 6 cl white rum, a lime, cane sugar and soda water to taster

One of the cocktail classics. The preparation is simple, the result refreshing.

Rump punch

One of sour, two of sweet, three of strong, four of weak. Or: 1 cl lime juice, 2 cl simple sugar syrup, 3 cl Barbados rum and 4 cl water

Add blood orange juice and a pinch of cinnamon and nutmeg to taste. By the way: the drink only tastes really perfect as a sundowner. The best way to do this is to travel to Antigua and watch the spectacle from the Shirley Heights viewpoint!

Aquavit

Even Wilfried Erdmann spoke of the zero latitude as the line. The producers of the Linie aquavit of the same name drive it there and back once, so that it tastes rounder. Why? The ship's movements are thought to be responsible for the accelerated ageing process. Many people prefer to drink the "Linie" as cold as possible. Even the glasses come from the ice compartment. Probably to numb the taste buds for a moment, because the aquavit is not particularly flavoursome to begin with.

But it clears the stomach after a heavy meal. This is thanks to the caraway on which it is based. After all, grandma used it, albeit together with sauerkraut and other cabbage, to get the digestion going. Incidentally, the "water of life" also matures in old sherry barrels.

Cocktail recipes with aquavit

Fernando

4 cl aquavit, 4 cl gin, ice, 3 cl lemon juice, a slice of lemon and a dash of bitters such as Angostura

A strong but refreshing cocktail.

The Bomb

2 cl aquavit, 2 cl vodka, 2 cl lemon juice and half a slice of lemon

The ingredients together make a refreshing mix that naturally also protects against scurvy.

Whisky

The peat gives the water base its unique flavour. It contains the warmth that characterises the distillate. Where is there a lot of peat? In Scotland! But also in Friesland. That's probably why whisky is also distilled in Holland. Admittedly, it is then bottled in Scotland, but it was born in the northernmost province of the Netherlands. In Bolsward, an area characterised by water and shipping.

It has this in common with its famous Scottish counterparts. Most of them are distilled on some small island or at least close to the coast and therefore have seafaring in their genes, so to speak. In order to be drunk at all, the whiskies have to cross the water. And that's why they belong on board at the end of a cold day. Nice and warm, without ice.

Recipes with whisky

Irish Coffee

Black coffee, 4 cl whiskey, a teaspoon of brown sugar, cream (not whipped)

For warming on fresh evenings. Mix the coffee, sugar and rum. The sugar helps to keep the cream on the surface, which is carefully spread over the drink with a spoon. The coffee can then be drunk through the layer of cream

But best of all: pure
True to the motto: if the whisky is not good enough to drink straight, then you shouldn't do it either. Water can be added when you drink your first whisky. It is best to choose still water with as little mineral content as possible and therefore with its own flavour. This dilutes the high alcohol content, which would otherwise numb the taste buds.

Sherry

Many people know sherry primarily as an aperitif - but it can do more than just whet the appetite. Together with its sisters port and Madeira wine, it is extremely versatile. This is because sherry is a blend of different vintages. Traditionally, there are three rows of barrels on top of each other. A maximum of one third is sold from the lower, oldest one. This is topped up from the row above and so on. New wines are only added at the very top. This produces well-balanced wines with hardly any vintage fluctuations. Like Madeira wine, sherry is white. It becomes sweet through the addition of must.

Port wine comes in both white and red varieties. Around half of the grape varieties grown in the upper Duoro Valley are suitable for this speciality. A distinction is made between Ruby - which is aged for two years in large barrels - and Tawny. The latter is allowed to mature further in smaller barrels. And in particularly good wine years, a vintage port is bottled, making it even better. This last happened in 2011.

Recipes with sherry

Amontillado
You drink sherry just like that, the white dry one likes to be chilled. The Principe ignites a firework of flavours on the tongue.

For dessert
Best tried in combination with mocha.

Alcohol on board: is it even allowed?

It was just a comment on the last page of YACHT. It was about alcohol on board and the fact that people at anchor are also road users. In this respect, the conclusion was that sailors on anchored yachts must also adhere to the applicable alcohol limit.

According to an employee of the Directorate-General for Waterways and Shipping, who is responsible for traffic offences in recreational boating, the following regulation would also apply:

As a general rule, anyone who is unsafe to drive after consuming alcohol may not drive a vessel. This can already be the case with a blood alcohol concentration of 0.3 per mille. From 0.5 per mille, nobody is generally allowed to drive a ship. Anyone who does so is committing an administrative offence. From a blood alcohol level of 1.1 per mille, absolute unsafe driving can be assumed. If you are still skippering, you are committing a criminal offence: drunk driving. Then the public prosecutor's office comes into play.

So far, so clear. But does it follow that some skippers who drink a large beer on an empty stomach shortly after anchoring are committing an offence? In the interview from YACHT 14/2016 ( reorder here ) says:

The standard is aimed at traffic participation, not locomotion. And moorers are road users. In contrast to lying in the harbour, the skipper, for example, is always obliged to be ready to act. This means that he must observe shipping traffic, keep an anchor watch if necessary and always be in a position to move his ship or secure it against drifting away.

However, YACHT's legal expert, lawyer Dr Heyko Wychodil, comes to the same conclusion in YACHT 19/2016 ( reorder here ) comes to a different conclusion. He says:

As is so often the case in law, the answer to the question depends on various circumstances. Result: On yachts anchored in designated anchorages, drinking is permitted if the ship has an overall length of less than twelve metres. This is because, according to the legal requirements, an anchor watch is not required there. If there is no obligation to keep an anchor watch at all, even a possibly drunk anchor watch cannot do any harm in the legal sense. Of course, there is still the issue of residual alcohol when the anchor is weighed again the next morning!

The corresponding regulations on "stationary traffic" are set out in the German Maritime Traffic Regulations (SeeSchStrO) in the version published on 22 October 1998 (BGBl. I p. 3209; 1999 I p. 193). Under § 32 "Anchoring", para. 4 sentence 1 SeeSchStrO, the requirement of a permanent anchor watch is expressly regulated. However, this obligation to keep a permanent anchor watch does not apply to vessels of less than twelve metres in length on publicised anchorages and moorings (with reference to § 10 para. 4 SeeSchStrO) in accordance with the regulation under § 32 para. 4 sentence 2 SeeSchStrO.

This was once again contradicted by an employee of the Directorate-General for Waterways and Shipping:

A ship also takes part in traffic when it is at anchor. Even if the vessel is not travelling, certain traffic regulations must be observed, for example, vessels anchored near fairways or in a roadstead must keep a constant anchor watch in accordance with § 32 Para. 4 SeeSchStrO. For small vessels of less than twelve metres in length, the anchor watch can be reduced to a check of the anchor position depending on the weather and traffic situation at the publicised anchorage and mooring points. This does not mean that the anchor watch does not have to be carried out at all in this case.

Even when a pleasure craft is anchored, the skipper must ensure that the safety and ease of shipping traffic is guaranteed and that no one else is harmed, endangered or hindered. He must therefore be able to intervene at any time if action is required due to current conditions, weather conditions or traffic requirements.

If, for example, drifting is recognisable, either more chain must be attached or the anchor must be hoisted and the anchorage left. A ship must therefore be guided even if it is not underway but anchored. Anchoring is not the same as parking a car. The latter can regularly be left by all occupants without further ado. However, this does not apply to anchoring in the maritime sector. Someone should always be on board an anchor berth.
The skipper in charge or a person authorised by him must be able to act at all times during anchoring. Failure to exercise control of the vessel would be a reproachable traffic offence.

The bottom line: there is obviously no watertight answer to the question of what is permitted. You are on the safe side if you completely refrain from "manoeuvre swallowing" and "anchor beer", at least as skipper and/or anchor watch.

Info: We would like to point out that this article is intended to provide non-binding information and does not constitute legal advice in the strict sense. The content of this offer cannot and should not replace individual and binding legal advice that addresses your specific situation. In this respect, all information provided is without guarantee of accuracy and completeness.