The pub that changed me: ‘We would flirt and mingle with the wild children of the wealthy’
To me and my friends from a Battersea council estate, the Dome seemed the very height of Thatcherite hedonism – and seeing ‘successful’ people up close was an eye-opener
The Dome, west London
In the mid-1980s, as a Black kid from a Battersea council estate, pubs were not part of my life. To my mind, they were where white blokes got lagered-up before rolling out on to the streets to abuse people who looked like me. None of my mates were big drinkers; we were much more interested in music (rare groove and hip-hop) and trying to meet girls. Rooms full of aggressive-looking men held no attraction for any of us.
Our early adult years were about dancing and house parties, and it was only after enrolling at the achingly trendy Richmond College that we were introduced to pubs and bars as meeting places, rather than spaces to get your head kicked in. Ironically, the most popular meeting spot by far, the Dome, was less than a mile away from the council estate where we grew up. That 15-minute walk across Battersea bridge and down Beaufort Street was like walking through a portal into another universe.
It was a dark, unspectacular place with a central bar and seating all around. It wasn’t even officially called the Dome until the early 1990s, but it had a striking domed roof and I never once heard this traditional pub (allegedly a meeting spot for the Sex Pistols in the 1970s) referred to by its actual name back then, the Roebuck.
To me and my friends, the Dome seemed the very height of Thatcherite hedonism. The coolest kids from our estate would go there and mingle with the wild children of the wealthy to flirt and hear about the night’s parties. To me, it felt like Willy Wonka’s chocolate factory, but for attractive women. The Dome was my gateway to a world of middle-class people and it changed my outlook on life completely.
The youth culture on our estates at the time could be roughly divided between “raggas” and “trendies”. Raggas were tougher: they were more influenced by Jamaican culture and listened to sound systems. Trendies, or “freaks” (my group), thought of ourselves as more fashionable, less aggressive and more into jazz-funk and rare groove. The line between these groups was very vague, and often crossed family lines and overlapped when it came to soul and hip-hop.
On our estates we were not the hard kids: our flamboyant clothes, relaxed hair and attempts to appear sophisticated would often be a target of ridicule from the estate’s raggas. Stepping across the border from Battersea to Chelsea, we went from being the weird “freaky” boys, too soft to bother with, to being the “edgy cool Black guys from across the road”.
Seeing the wealthy up close in the Dome not only widened my horizons, it also helped to break down some of the other mental barriers I had constructed. I’m still friends with lots of the people I met at that time. They were wonderful, interesting and insecure. Realising that “successful” people are every bit as flawed as me and my mates were back then has served me very well ever since.
Maurice Mcleod is a social commentator, Labour councillor and CEO of Olmec, an anti-racist community development charity
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Ask The Salty Waitress: What Does It Take To Get Thrown Out Of A Bar?
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By The Salty Waitress April 25, 2019 4:50 pm EST
Dear Salty: A friend and I were going out for a drink recently at a new-ish spot neither of us had been to before. While we were on round two, a dude came in, obviously altered in some way—maybe drunk, maybe high, not sure. Whatever it was, my radar beeped immediately, because he walked in, took one look at the pair of us, and locked on. It was one of those situations where I just knew we were going to have to work really hard to shake him, and that we might need to finish our drinks and leave.
Weirdly though, I wasn’t alone in it this time. The (male) bartender also saw what was happening, pretty much immediately. As this guy hovered, leaned a little too close, eavesdropped, interjected at random, and generally inserted himself into our conversation, the bartender watched like a hawk.
Well, pretty quickly, I’d had enough, and the bartender immediately told the guy he needed to move to the end of the bar and finish his drink, and that if he said anything else to us, he’d be out the door. Not even a minute later, the dude muttered something under his breath about “classy ladies” and that was it. The bartender came over, grabbed him by the arms, frog-marched him out the door, and locked it behind him, standing there until he left. Start to finish, it was maybe five minutes in total. Maybe shorter.
Obviously I’m glad the bartender was so aware and moved so quickly. What struck me, however, was that this is the first time anything like this has happened to me. Not the guy being “harmless” until it was a problem, that happens all the time, but the bartender knowing immediately what was going on and stepping in so quickly, before anything had really happened. My question is this: How do bartenders decide when to kick somebody out of a bar?
Signed,Surprised And Impressed
We servers have a saying: Your right to have a good time ends when you get in the way of someone else’s good time. We all want to have fun when we’re out, right? But if your idea of fun is messing with someone else, you’ve crossed a line. And it seems like more service professionals—like your bartender—are getting tuned into this, which unfortunately was not the case a decade or so ago.
I asked some of my bartender pals your question, SAI, on what would make them toss someone from their establishments, aside from outright violence. One longtime bar veteran said that “men harassing women”—like the situation you describe, dear—is “number one by a mile” in patron behavior that will get you tossed out. Most of my friends agreed that everyone should get one warning, but if your wannabe Casanova can’t keep it together after that, he needs to hit the pavement. Your bartender that night had probably seen enough “altered” customers to know what was bound to come next, and was able to cut all that off at the quick. Later, letches.
It should go without saying—and yet…—that any kind of unwanted touching should not be allowed. Same for bar fights. Sometimes, it’s just a gut feeling that someone’s about to cause a scene, my woman bartender friend says: “I have asked maybe a dozen people to leave. I did not know them, so I wasn’t sure of their drug or drinking history. I didn’t want to serve them. Their behavior was off—lack of eye contact, weird speech, etc.”
What can also be a straight ticket outside, my friends said, is when a customer starts harassing staff, a definite no-no. Bars should be loyal to the hard-working souls employed there and hopefully will not stand for their employees being badgered. Says my female bartender friend, “We had a couple people who were banned forever. It was very personal, as we knew them well. We liked them when they were sober but hated them when they were drunk,” so out the door they went.
I have to say, your question led me down a few paths I wasn’t expecting, considering I haven’t thrown too many folks out of the door in my long (long) serving career. A few of my friends answered that once you’ve fallen off the barstool, or have fallen asleep, your fun times are at an end. One pal caught a guy trying to steal money right out of the till (hopefully, the police were also called). There are degrees, though. One friend pointed out, “Asking for free shit or heavy pours will get you ignored, but not removed. Same with telling me it’s your birthday. That’s about it.” After all, he says, “People are trying to have fun and I’m their host, so it’s important to be understanding.”
So, it’s not so much about a specific list of behaviors as it is a guests’s effect on other people. If someone’s ruining someone else’s good time, they’ve got to go.
I hope you all remember this the next time you go out—make sure fun doesn’t trump safety. SAI’s helpful bartender is part of an extremely welcome trend: bars stepping up efforts to keep women safe, like telling them to ask for an angel shot if they’re feeling uncertain about their date, or putting lids on drinks so they can’t be roofied. Some are hiring plainclothes detectives to hang at the bar and training staff in sexual assault prevention.
Hopefully, like our letter-writer above, your favorite tavern is one of those kinds of places that keeps the safety of its patrons top of mind. (And SAI, I hope you reward that place with frequent visits. Maybe a complimentary mention to the manager about your bartender’s quick thinking that night.) If not, and you feel unsafe, sorry babies—I don’t care how good the happy-hour specials are, but you need to find a new fave place. Salty needs all her readers safe and sound at all times, okay?
Got a question about dining out etiquette? Or just a general question about life we can help you with? Email us: salty@thetakeout.com
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The 30-Minute Trick That Can Help Make Even Cheap Wine Taste Delicious
By Jessica Riggio Feb. 3, 2026 1:00 pm EST
Maksim Safaniuk/Shutterstock
There’s a proper way to store wine, and it’s complicated. Temperature, humidity, light, and even getting knocked around too much can impact the quality. But how many of us have a vibration-proof, environment-controlled wine cellar in the basement? Far more often, we pull our wine from a grocery bag, along with ingredients for dinner (here’s what to buy at the wine shop for beginners). There’s a way to make even cheap wine taste like a treat, though, and its way less work than renovating your pantry into a wine cellar. Zach Pace — a veteran sommelier, wine educator, and owner of Volta Wine + Market, in St. Petersburg, Florida — offered The Takeout a few tips, telling us to chill wine before serving for a better experience.
“If you’re up against a deadline and need to chill a white or sparkling wine in a hurry, add salt to a bucket of ice and plunge the bottle in to the neck,” Pace said. “If a bottle of red is too warm, then yes — definitely throw it in the fridge for 30 minutes. You can jump-start the cooling by putting it in the freezer for five to 10 minutes, then finish in the fridge, but don’t forget it — if the wine freezes it will push the cork and frozen slushy wine out.”
Why a few minutes on ice takes wine from whatever to wow
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Chilled wine can lend a more pleasant drinking experience; even some of the best Aldi wines under $10 can benefit from cooler temperatures. It livens up dull or overly heavy flavors in reds and brings out the crisp, clean qualities in whites. A little time in the fridge or an ice bucket, and an average wine can develop a stronger, more nuanced flavor profile. If you opt for the ice bucket, here’s another tip from Zach Pace: don’t forget to add some salt. “Salt lowers the freezing point of the ice bath,” he said. “Give it a gentle twirl occasionally to mix up the warm and cold parts.”
Don’t overdo it, though.. Overchilling wine can bring out acidity and mute flavors, creating a sharper, monotone profile. The aroma also dulls, meaning you won’t get the full sensory experience. This especially goes for certain kinds of red wine. Pace explained, “Overchilling reds … will harden tannins and make a red wine taste more bracing. It works best [with] sweet, jammy, high alcohol wines, like mass-market California reds.”
An ice bucket will spruce up a bottle in a pinch, but Pace said a great wine must be stored properly — you can’t shove an ill-treated bottle into some ice and expect the wine to taste expensive. “Wines stored at room temp or hotter will have a markedly shorter lifespan,” Pace said. So, use the 30-minute wine trick to chill that bottle before opening, but perhaps don’t store your wine on top of the fridge, and find somewhere cooler, instead.
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ALCOHOL AND COCKTAIL
12 Old-School Alcoholic Drinks You Won’t See At Parties Anymore
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For the past several decades, the alcoholic beverages that hosts offer their party guests, or stock their bar carts and drink fridges with, have remained pretty much the same. Beer, wine, and a few standard spirits and common liqueurs still dominate the American alcohol canon. Only the specific brands and styles change, with big breweries, distilleries, and beverage companies routinely rolling out new stuff that they hope can gain not only a big customer space, but a permanent place on the shelf or cart of those who regularly imbibe booze or throw parties where the adult beverages are consumed in mass quantities.
Sometimes those new production introductions take hold and are accepted into party and drinking culture. Novelty is exciting, and so is drinking with friends, and some beverages wind up capturing a moment in time or culture. But then they become so synonymous with a certain period that they can become as passé as quickly as they were the hottest thing behind the bar. That, and people just tend to get tired of beverages if they drink too many of them in a finite period of time.
Here then are some bottled and canned drinks — beers, wines, malt beverages, and hard alcohols — that dazzled fans initially only to fade into obscurity, oblivion, and discontinuation. These are the alcoholic drinks you won’t be offered at a party anytime soon.
Purple Passion
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The hardest of hard alcohols, the grain alcohol Everclear has an ABV level of 95% (standard vodka comes in at 40%), which is so high that it carries a flammability warning. In some locations, its purchase requires a permit. Marketed as an ingredient for homemade bitters and infusions, Everclear is among the strongest drinkable alcohols. It once made moves into the mainstream, casual drinker market with Purple Passion, a bottled mixed beverage.
As early as the 1950s, college students had been mixing up their own “Purple Passion punch,” made by mixing Everclear with fruit and wine, softening the booze and providing a purple hue. In 1986, Everclear launched its own mass-manufactured take, also called Purple Passion. The David Sherman Corporation rapidly sold a million cases of the stuff, sold ready-to-consume in cans, and made with real Everclear spirit.
While it was often remixed over the years, the last widely available version boasted 13% alcohol. In 2014, David Sherman Corporation successor Luxco released a limited-time only Purple Passion revival, but it’s since disappeared.
Bacardi 151
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One of the highest-proof spirits widely available in the United States for more than 50 years, Bacardi 151 was a specially formulated rum offered by well-known Bermudan rum distiller Bacardi Limited. With a proof of 151 (over 75% ABV), it was nearly twice as strong as Bacardi’s flagship rum, which registers an alcohol content of no more than 40% and is good for everything from tikis and Old Fashioneds to Cubra Libre cocktails.
Bacardi 151 could certainly be considered party fuel, metaphorically and literally, as it was usually the alcohol of choice for professional and party bartenders making flaming shots and fiery cocktails, or staging alcohol-related stunts — it was just that highly flammable. Bacardi 151 bottles bore a message advising against such behavior, absolving its producer of culpability if those drinks or tricks went awry.
Still, Bacardi Limited faced multiple lawsuits by consumers who suffered burns from fires ignited by Bacardi 151 rum. After those cases entered the legal system, Bacardi discontinued its demonstrably dangerous high-alcohol rum variant in 2016.
Malt Duck
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When deciding what to drink, revelers are often left to choose between a beer or a glass of wine. For about three decades, Malt Duck insisted that party-goers and imbibers didn’t have to pick one or the other, because they could have what was essentially both. First distributed by the National Brewing Company in the 1960s and from G. Heileman Brewing from 1975 onward, Cold Duck came in tall, glass bottles and it combined beer (which had alcohol in it) with Concord grape juice (which didn’t). When drinkers drank Malt Duck, they’d first get hit with a sweet grape sensation, which then faded out to give way to a distinctive beer aftertaste.
A little sugary and a little boozy made for a popular party beverage to offer alongside the full-on beer and actual wine. Sales had fallen so low by 1992, however, that G. Heileman took it out of circulation and even let the trademark on Malt Duck go unprotected. Wisconsin’s Sprecher Brewery secured the rights and in 2016 brought a reformulated, higher alcohol (5.9% ABV) back to stores, but that was only supposed to be for a limited time.
Four Loko
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Energy drinks are probably bad for the heart, but that was only one of the problems with Four Loko. It’s still sold in convenience, liquor, and grocery stores across the United States, but it’s in a version deemed safer than the formulation that debuted with much controversy. Originally called Four in 2005 because it included four powerful mood-altering chemical stimulants — caffeine, wormwood, taurine, and guarana — the malt beverage sold only moderately until the makers dropped the wormwood and doubled the size and alcohol content. The 23 ½ ounce, 12% ABC drinks became a hit on college campuses, where administrations banned the drink after numerous incidents of student hospitalizations over alcohol poisoning. The states of New York and Kansas both banned Four Loko outright.
Manufacturer Phusion Projects marketed and advertised a standard, 23 ½ ounce can of Four Loco to have the same amount of alcohol as one or two regular beers. However, in 2011 the Federal Trade Commission accused Phusion Projects of deceptive advertising. The alcohol content of one can was more akin to that of five or five beers, and would fall under the definition of a binge drinking session. Because Four Loko was sold in aluminum, non-resealable cans, the FTC charged Phusion with encouraging dangerous overconsumption of alcohol, made all the more problematic by the inclusion of stimulants. The Four Loko sold after 2011 is caffeine-free.
Vin Mariani
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After reading an 1859 study about the energy-providing benefits of the South American coca leaf, French chemist Angelo Mariani infused the stuff into Bordeaux wine. That was Vin Mariani, which its creator said could be used as a pep-provider, after-dinner drink, and medicinal concoction. All it really was: strong red wine with 6 milligrams per ounce of what was literally cocaine.
Cocaine is a famously addictive stimulant, and Vin Mariani quickly became one of the best-selling wines in Paris before finding popularity in continental Europe and the United States. Prominent and respected celebrities loved it, too: President Ulysses S. Grant, Queen Victoria of England, writer Jules Verne, and even Pope Leo XIII publicly praised Vin Mariani. Those unprompted endorsements certainly helped fuel sales of Vin Mariani — the drink that got people drunk, high on cocaine, and intoxicated by a third substance, the psychoactive cocaethylene, formed in the liver when it had to simultaneously process alcohol and cocaine.
The Vin Mariani party came to an end in 1906. By that time, the negative health and social effects of cocaine were more understood, and the Pure Food and Drug Act required manufacturers to list certain ingredients on labels and bottles, such as cocaine. Vin Mariani was sold for a while without the drug, but it couldn’t compete with the non-alcoholic and also formerly cocaine-containing, but still energizing, Coca-Cola. In 1914, Angelo Mariani died, cocaine was outlawed in the U.S., and Vin Mariani went away.
Zima
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The strangest and biggest consumer products fad of 1993: clear stuff. Hoping that Americans could equate transparency with cleanliness and straightforwardness, manufacturers introduced (and then quickly shelved) clear deodorant, dishwashing soap, soda (notably Crystal Pepsi), and alcoholic beverages. Developed by Coors, Zima looked like Sprite, sort of tasted like a Sprite with a little bit of vodka in it, and purportedly had a more pronounced mouthfeel and slightly more calories than a light beer. With Zima, Coors began to attract more women to the beer and malt beverage market.
But Zima was also initially a hit across demographic designations, selling over a million barrels’ worth in 1994. The popularity slightly outlasted that of the other clear products — sales cratered by two-thirds by 1996. Zima, consigned to a fate as a flash-in-the-pan and the subject of countless hacky stand-up comedy jokes in its own time and just as many online lists of nostalgic ’90s things after, the product didn’t die. It sold in small numbers until Coors retired the product in 2008, bringing it back briefly in 2017 and 2018.
Bud Dry
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The dry beer craze started in Japan in the 1980s, when brewers of popular brands like Asahi Dry played around with yeast levels, adding so much extra that the living, tiny organisms consumed more of the naturally-occurring starches and sugars than they would in American-style lagers. This produced a beer with just a hint of sweetness, no aftertaste, and a dryness comparable to that of wines which also had less calories (on account of the yeast-consumed sugar) and slightly more alcohol than the competition’s. That seemed like a recipe for a very social beverage option, and in 1989 Anheuser-Busch took notice, bringing a spinoff of its flagship Budweiser beer to the American market called Bud Dry. With a nutritional profile similar to Bud Light, it had the higher alcohol content of a standard Bud, and then all of that dry beer flavor profile.
Bud Dry sold well for a few years in part due to a saturation-level advertising campaign that implored consumers to give the odd new product a taste via the catchy rhyming slogan “Why ask why? Try Bud Dry.” Very few Bud Dry drinkers became regular Bud Dry drinkers, however, and Anheuser-Busch slowed down production in 2006 before ending it entirely in 2010 — one of the many once-popular beers that have disappeared.
Aftershock
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Primarily known for its titular line of bourbon, Jim Beam distills other alcoholic drinks, too, and in 1997 it quietly rolled out Aftershock. With an ABV of 30%, it almost reached the strength of a pure distilled spirit, but it had the look and taste of a liqueur, meaning it was heavily sweetened and full of flavor. It was also brightly colored — a vibrant red to match its aggressive cinnamon taste. Somewhat spicy as a result, Aftershock was a syrupy drink with a lot of presence and, according to the bottle, it delivered a bizarre tandem sensation of heat and coldness.
As if the first Aftershock didn’t look and taste like cinnamon mouthwash, Jim Beam added some companion boozes to the line, including a cooling-only citrus flavor that was so blue that it also reminded drinkers of mouthwash, and Thermal Bite, a blue-green mixture that promised extra heat. None have been produced since 2009.
Ripple
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Embraced by young adults because it was so different from what their parents drank, and because it was sweet, smooth, and bubbly, and on the whole very inexpensive, Ripple emerged in the 1960s as the wine of choice among hippies and countercultural types. Introduced by gigantic wine conglomerate E. & J. Gallo in 1960, Ripple was something like bottled sangria — low-quality red wine imbued with fruit juice, sugar, and various flavoring and coloring agents — which was then carbonated to add in effervescent bubbles. The signature and original Ripple flavor: Red, shortly thereafter joined on the lower shelves of the liquor aisle by Pear and Pagan Pink varieties.
Gallo’s method of marketing Ripple to the youth of the mid-20th century — with ads touting it as a “drink for lively people” (per Facebook) — worked. Musicians helped cultivate the image of Ripple as a cool product, with the Grateful Dead, Motorhead, and Eazy-E all featuring or mentioning it in their works. On “Sanford and Son,” one of the most popular sitcoms of the 1970s, Fred Sanford (comic Redd Foxx) often discussed Ripple and created numerous Ripple-based cocktails.
At one point, Ripple could be purchased in gas station vending machines, but not after 1984. That’s when Gallo decided to delete from its line anything less-than-classy, introducing recloseable wine bottles and actual vintages while also eliminating bargain-basement offerings like Ripple.
California Coolers
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One of Bartles and Jaymes’ toughest competitors in the wine cooler segment was California Cooler, a line of sweetened, fruit-flavored, wine-derived drinks sold in multi-unit packs and in large jugs. It was considered a party drink in the 1980s because it was marketed as such – ads depicted young people having fun on the beaches of California, setting forth the notion that California Coolers were simply the bottled, modern version of boozy punches crafted from scratch by surfers on the beach in the 1960s.
It was actually developed by central California-based entrepreneur Michael Crete, who in the late 1970s decided to package his party and barbecue drink of choice: white wine mixed up with fruit juice. Credited as the inventor of the wine cooler, Crete sold the product in beer bottles in order to appeal to younger buyers who he felt would be put off by the pretentiousness of wine that permeated California at the time.
Within four years, more than a million cases of California Cooler, in various flavors like orange and lime, were selling every month. At the peak of the wine cooler fad in 1985, Crete and partners sold the enterprise to liquor company Brown-Forman Corp., and just in time. By 1987, the demand for wine coolers had flattened, and actual California wines had replaced them as the cool party beverage. Brown-Forman started to bottle them less, and by the early 1990s was no longer actively producing California Cooler.
Hop’n Gator
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That fun and memorable name refers to the two constituent ingredients: the Hop refers to hops, the bitter flavoring agent used to make beer, and the Gator is short for Gatorade, the revitalizing sports drink invented by Dr. James Robert Cade for use by athletes at the University of Florida in 1965. Just four years later, Cade and his team concocted a spinoff beverage, Hop’n Gator, mixing dehydrating alcoholic beer with the rehydrating Gatorade. That made for a beer made and distributed by Pittsburgh Brewing Company that made for a unique party hit in that the sports drink part somewhat canceled out the deleterious effects of the alcohol part.
Cans billed Hop’n Gator as both a lemon-lime lager and a new alcoholic beverage, and a strong one at that, with 25% more alcohol per serving than the average beers of the late 1960s and early 1970s. Pittsburgh Brewing nor Gatorade could convince many beer drinkers to switch their allegiance to the fruity and watered-down but also more alcoholic beer. The brewery ended production on the beverage in 1975, making Hop’n Gator a discontinued Gatorade flavor we probably won’t get back.
Baileys Glide
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Irish cream, particularly that made by product originator and industry leader Baileys, has been a party favorite since 1974. Often given away as gifts, the creamy, sugary, low-alcohol liquid dessert is enjoyed on its own, as an additive to coffee, or as one of the best types of liquor to use in a spiked hot chocolate and other sipping cocktails. Baileys and its unique taste are so well known that in the early 2000, manufacturer Diageo tried to make it easier for fans to consume. In 2003, the company unveiled its first ever brand extension with Baileys Glide, a bottled form of Baileys Irish Cream with the alcohol reduced, vanilla added, and sold in 7 ounce, or 200 milliliter, bottles.
With a 4% ABC level, one Glide serving contained only a fraction of the alcohol as its predecessor. Intended to recapture some of the 40% of the Irish cream market that Baileys didn’t own, Glide was positioned as a party drink alongside “alcopops” like boozy bottled and canned lemonades. It didn’t work, and so Diageo stopped bottling Glide in 2005.
Read More: https://www.thetakeout.com/1957518/old-school-alcoholic-drinks-wont-see-parties-anymore/
