What did the critics really think of "Cuckoo's Calling" (before they knew it was by J K Rowling)?

Actually, they liked it. Galbraith's Cormoran Strike thriller could mark the start of another intensely successful Rowling series.

A reinvigorated J K Rowling has stuck two fingers up to the literary establishment with her first novel under the pseudonym 'Robert Galbraith'. The Cuckoo’s Calling was met with widespread acclaim upon its publication in April before the true identity of the author was revealed by The Sunday Times yesterday. Rowling has spoken of the “pure pleasure to get feedback under a different name” and this pleasure will inevitably be tinged with a sense of vindication, following the mixed reviews received by Rowling’s first foray into literature post-Harry Potter, The Casual Vacancy.

Before Rowling was exposed, publishers Mullholland initially claimed that the book, released in April, was based on Galbraith’s own experience in military service.  The crime thriller follows the elaborately named Cormoran Strike, a wounded Afghan veteran who now pursues a career as a private investigator. Alongside his new secretary Robin Ellacott, he investigates the suspicious suicide of celebrity supermodel Lula Landry.

Geoffrey Wansell of the Mail showers compliments upon Galbraith’s “auspicious debut”. Particular praise is reserved for Cormoran Strike who possesses a “dark fascination”, and is the most interesting fictional detective since “the wonderful Eddie Ginley, nightclub-comedian and wannabe private eye, in director Stephen Frears’ debut film Gumshoe [1971]”. Wansell astutely concluded in May that “there is no sign whatsoever that this is Galbraith’s first novel”.

Publisher’s Weekly was similarly appreciative of Galbraith’s “stellar debut”. It celebrates the novel’s “host of vividly drawn suspects and witnesses” and its “elegant solution”, and is once again, hugely impressed by Strike, “a complex and compelling sleuth.” It concludes that “readers will hope to see a lot more of this memorable sleuthing team".

Teresa Jacobsen of the Library Journal flattered Galbraith with even more inventive adulation, describing the novel as “like a mash-up of Charles Dickens and Penny Vincenzi”. Jacobsen found the novel engrossing, “laden with plenty of twists and distractions”. So too did Marcel Berlins of the Times. He commends the “sparkling dialogue”, and also Galbraith’s critique of celebrity culture.  A “scintillating debut novel set in the world of models, rappers, [and] fashion designers...” manages to produce a “convincing portrayal of the emptiness of wealth and glamour".

The second Cormoran Strike thriller is to be published in 2014. Reviews of the sequel are however set to be skewed by Rowling’s fame. They will surely not demonstrate the same unassuming inspection enjoyed by Galbraith’s first novel.

Rowling's pleaure following Galbraith's success will be intensified following the mixed reviews of "The Casual Vacancy". Photograph: Getty Images.
NANCY JO IACOI/GALLERY STOCK
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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times