This dance is one of the first, if not the
first, dance featuring the “espagnole” formation. Note that the
espagnole, taking up the final 8 bars of the dance, is basically
identical to the first or second 8 bars of the dance rotated by 90°.
John Drewry wrote in the original description that the dance was for Mary Prentice’s birthday on 12th January, 1976, in Ibiza.
Glayva
Glayva
is a liqueur made according to a “secret recipe” from whisky, Mediterranean tangerine (
citrus tangerina
) juice, almonds, honey, and various spices such as cinnamon. Contrary to its cousin,
Drambuie
, which legend ascribes to Bonnie Prince Charlie, Glayva was invented in 1947 by the Leith-based whisky merchant Ronald Morrison. The goal at the time was to provide an agreeable and – in a metaphorical if not literal sense – warming beverage to the Scottish population, stricken as it was by war and labouring under rationing (or, at any rate, to that part of the Scottish population able to afford the concoction). The recipe uses all kinds of ingredients that were straightforwardly obtainable in an international port such as Leith.
The multiply award-winning Glayva liqueur is now manufactured industrially and distributed by the whisky giant, Whyte & Mackay Ltd., which touts it as “the best liqueur in the world™”. Glayva is commonly enjoyed neat on ice or (no kidding) mixed with apple juice, while the
official web site
also suggests other “glocktails” – a term which tends to remind one of handguns, but a “Glumptious” or “Vamillion” might knock one over just as efficiently if not as permanently …
The name, incidentally, derives from the Gaelic
glè mhath
(“very good“).
Please drink responsibly (especially before dancing).
From “Anselm's Notes on Dances”, by Anselm Lingnau
(Used by permission.)