Virtual Spies & Spymasters Happy Hour: The Cambridge Five

Rendezvous Info
Thursday, September 24, 2020
5:30 PM ET
Online

Shorter days, cooler weather, end of summer vacation, these mean one thing…back to school! Join the Spy Museum in this virtual happy hour as we go back to campus, spy style! We’ll be heading to Cambridge University of the 1930s and sharing the stories of the school’s most notorious spies.

Bartender Taha Ismail from the Round Robin Bar at the Willard InterContinental Hotel will be shaking up a cocktail fit for the British intellectual elite while we supply some thrilling tales. (Recipe below) 

Your favorite Happy Hour Hosts, Amanda Ohlke, Shana Oltmans, and Hannah Saloio, will be joined by Spy Museum Historian and Curator, Dr. Andrew Hammond, and Johns Hopkins University Program Director and Senior Lecturer, Dr. Mark Stout, as we tell the stories of some of Britain’s most infamous traitors: the Cambridge Five.

From highlighting artifacts in our collection like Kim Philby’s flask and John Cairncross’s passport to sharing our favorite pop culture references like Anthony Blunt’s appearance in The Crown, we’ll provide the CliffsNotes version of how these Cambridge graduates spied for the Soviet Union. 

You’re welcome to ask questions after the talk – whether they relate to school or spies! 

Make A Light, Fruity and Refreshing White Wine Sangria for Any Occasio –  Advanced Mixology

Drink: INVISIBLE 

1 oz Tanqueray London Dry Gin 

0.5 oz Lemon Juice 

0.5 oz Champagne & Berries Tea Syrup  

2 oz Champagne or Prosecco 

Tools: Shaker, Strainer Glass: Goblet Or Wine  

Garnish: Fresh Berries & Lemon Wheels  

 

Preparation:  
Combine all the ingredients in the shaker, add ice, and shake. Double strain into Goblet Glass and top the cocktail with prosecco or champagne add ice. Garnish with Lemon Wheels & Berries. 

Champagne & Berries Tea Syrup Recipe  

10 gr Champagne & Berries Tea flowers

600 gr sugar 

600 gr hot water  

Steep the tea flower with hot water for 10 minutes, strain it, and add the sugar while the liquid is hot. Stirring to ensure the sugar has all dissolved. Cool, strain out the solids, then store in the refrigerator for up to 2 weeks.

Enjoy!

 

While this is a free program, please consider donating to SPY to help support these programs.  Between now and the end of 2020, your gift will be matched dollar for dollar by a generous anonymous donor.