Stay ConnectedWant to know more about the artistry of drinks? Join us in our fun, informative and we hope, entertaining cocktail (almost) hour where we sample the best new bottles, highlight our pick of books to add to your drinks library, shine a light on the bars to have on your radar and check in with some of the biggest names in the drinks business for their top tips for making quality cocktails
Hosted on Acast. See acast.com/privacy for more information.
Copyright: © The Cocktail Lovers
Today is National Tea Day, so naturally we're brewing up something special in that department. But rather than mixing things up for ourselves, we're featuring two canned cocktails: one, Empirical Can O1 with milky oolong tea, the other, Riddles Ice Tea starring tequila. The tea theme continues in this week's library pick, the mouthwatering, truly amazing 'Time For Tea' by Tom Parker-Bowles.
With tea taken care of, we head to Canary Wharf to sample the cocktail delights at The Lowback, the fab new addition from the Hawksmoor team, then it's over to Liam Broom and Chris Tanner for cocktail tips and to find out about their cool collaboration at Silverleaf.
What we're mixing:
English 75 (serves 1)
50ml gin
15ml freshly squeezed lemon juice
5ml sugar syrup
English Sparkling Wine to lengthen
Method:
Shake first three ingredients over ice. Pour into a chilled flute and top with English Sparkling Wine. Stir gently to combine.
For the products featured in this episode, see websites below:
Hosted on Acast. See acast.com/privacy for more information.
We're calling this the Big G episode. Why? Because it's where we mix up grape, grain and gin.
We look ahead to National Gin and Tonic Day as we sample two gins: one from India, the other from Cornwall and we get our grape fix from this weeks’ library pick – not a recipe book but a memoir called 'Wine Girl', by Victoria James.
We have an interview with the OG of British motor racing, the one, the only Jenson Button who talks about his latest project, which blends two of his newfound passions: coach building and whisky. And our last G is reserved for Gabriel Waterhouse, who heads up The Water House Project in East London. The food is fab but wait 'til you try the house made non-alcoholic pairings. Quite frankly, they’re bloody genius.
What we're mixing:
Americano
2 parts Campari
2 parts sweet vermouth
3 parts soda
Orange twist to garnish
Method:
Fill a Highball glass with ice, then add the Campari and sweet vermouth. Top with the soda water and stir gently to combine. Garnish with an orange twist.
Penny Drop Cornish Old Tom Gin
Hosted on Acast. See acast.com/privacy for more information.
We start by mixing a special cocktail with Dima's, a proudly Ukranian Vodka.
The rest of the show takes in two wee bottles with big ideas. There's Beeble, a honey-infused whisky and Smål, a diminutive gin bursting with flavour and attitude. Our library pick makes no apology for its heftiness – each of the 900+ pages in 'The Oxford Companion To Spirits & Cocktails' is there for a reason.
And on to our featured bar, Seed Library. With its delicious drinks, groovy 70s-esque living room vibe and carefully curated vinyl collection, it's a must-visit for oldies and newcomers alike.
Then there's our sponsored interview from Geoff Robinson talking about the characteristics of Santa Teresa 1796 rum and the brand new City Solera programme.
Ukranian Fizz
30ml Dima's Vodka
10ml freshly-squeezed lemon juice
10ml limoncello
3 slices of cucumber
90ml sparkling wine
Method:
Shake the first four ingredients over ice. Double strain into a chilled flute or wine glass and top with 90ml of sparkling wine. Garnish with a strip of cucumber or lemon slice (optional).
For more from The Cocktail Lovers, visit thecocktaillovers.com
For the products featured in this episode, see websites below:
The Oxford Companion to Spirits & Cocktails
To donate to Ukraine, see:
For details of Santa Teresa City Solera programme follow Geoff Robinson
Benjamin Nolf, (France) ben_spirits
Luis Viera, (Madrid) luisviera_ronsantateres
Hosted on Acast. See acast.com/privacy for more information.
Keeping the International Women’s Day thanks and praise going, this week’s episode shines a light on just a few of the many (many) phenomenal women and womxn working in the drinks industry.
We sample two drinks: an Irish Whiskey created by Ireland's first modern whiskey bonder, Louise McGuane, and a craft IPA from Master Brewer Jaega Wise over at Wild Card Brewery. Mezcal is on the menu at Doña, the fabulous bar and entertainment space created by Thea Cumming and Lucia Massey, while Alice Lascelles excellent '10 Cocktails – The Art of Convivial Drinking' is this week's library pick.
For this special episode, we had to have a very special, phenomenal guest and for us, Julie Reiner fits the bill perfectly. With more than 20 years in the industry, covering everything from bar owner and educator, to consultant, judge and author, she's a true inspiration for bartenders – male, female or otherwise – all around the world.
For our International Women's Day tribute, check our write-up here
What we’re mixing:
Hanky Panky (serves one)
Created by the late, great Ada 'Coley' Coleman, head bartender at the American Bar at the Savoy, London from 1903-1926
45ml gin (we used Fords Gin)
45ml sweet vermouth (we used Martini Rosso)
2.5ml Fernet Branca
Method:
Stir ingredients over ice in a mixing glass. Pour into chilled Nick and Nora glasses and garnish with orange zest.
Ten Cocktails – The Art of Convivial Drinking by Alice Lascelles
Interview with Louise McGuane in The Cocktail Lovers magazine
Hosted on Acast. See acast.com/privacy for more information.
What better way to kick off season three than raising our glasses in honour of World Bartender Day? And who better to share the occasion with than the legendary Peter Dorelli? As former head bartender at the American Bar at the Savoy, winner of mucho accolades including countless Lifetime Achievement and Outstanding Contribution Awards and a driving force in the drinks industry for coming up to 60 years, he has plenty to talk about. Tune in to hear why he served chipolatas to surprised guests at the American Bar, the importance of body language and why he's full of admiration for bartenders today.
But not before we pour some drinks. From the cabinet this week we sample Baldoria Dry Umami Vermouth and Silver Circle Aquavit, two fresh takes on traditional spirits, both devised to tease out the creative juices in bartenders and hometenders alike. Ditto our library pick, Meehan’s Bartender Manual, a must-read tome from one of our previous guests, Jim Meehan (link).
And as it’s World Bartender Day, we’re shining a light on Amaro, a small but perfectly formed, new bartender-owned bar by Elon Soddu. Trust us, like everything we’ve picked out in this episode, it’s an absolute gem.
What we’re mixing:
Gibson (serves one)
50ml London Dry Gin (we used Tanqueray No. TEN)
15ml dry vermouth (we used Dolin Vermouth de Chambéry Dry)
Silverskin onion/s to garnish
Method:
Combine gin and vermouth in an ice-filled mixing glass. Pour into a chilled cocktail glass and garnish with one or three silver skin onions threaded onto a cocktail stick.
For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com
To see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:
Meehan's Bartender Manual and Jim Meehan on The Cocktail Lovers podcast
Peter Dorelli's special cocktail for The Cocktail Lovers:
Romantic Interlude
35ml Havana Club (3 Anos)
20ml Madeira Malmsey
20ml Aperol
20ml fresh Clementine juice
1 tsp Bonne Maman fig conserve
Method:
Shake all ingredients over ice in a cocktail shaker. Pour into cocktail glass and garnish with a twist of Clementine peel.
Hosted on Acast. See acast.com/privacy for more information.
What tipples will you be serving on Valentine's Day? We say, forget the wine and Champagne, February 14th is about sharing the cocktail love.
In this bonus episode, we ask five drinks industry couples to tell us what they'll be making for each other on Valentine's Day. And for the ultimate food and drinks pairing ideas we go straight to the top, seeking expert advice from chef Adam Handling. Listen and learn about everything from how to cook the perfect steak, his favourite cocktail to pair with lobster and his ultimate cocktail and food menu to serve on Valentine's Day.
What we're mixing:
Bottled Sharing Dry Martini
450ml London Dry Gin
125ml dry vermouth
160ml mineral water
Lemon twists, olives or cocktail onions to garnish
Method:
Add all ingredients to a clean 750ml bottle and shake gently to combine. Leave in the freezer for a couple of hours or overnight. Serve in chilled cocktail glasses and garnish with either the lemon twists, olives or cocktail onions.
From 'Batched & Bottled Cocktails To Make Ahead' by Max and Noel Venning
Featured drinks couples and where to find them (see recipes at thecocktaillovers.com)
Giacomo Giannotti, bar owner and Margarita Sader, Paradiso, Barcelona
Roisin Stimpson and Edmund Weil, co-owners Night Jar, Oriole, Swift and Speakeasy At Home, London
Ran Van Ongevalle and Janah Van Cleven, co-owners Bar Ran, Bruges
Elayne Duff, owner Duff on the Rocks and Philip Duff owner Old Duff Genever, New York
Deano Moncrieffe and Emma Murphy, co-owners Hacha Bars and Mirror Margarita, London
For details of Adam Handling and his restaurants and bars
Edited by Christian Fox
Hosted on Acast. See acast.com/privacy for more information.
In this, our last episode in the current season, we're focusing on the wonderful world of whisky. Talk about a diverse category – if you still think that it's all about old men sitting by the fire with a glass of single malt in hand, (a) shame on you and (b) prepare to be amazed.
Starting with the myriad cool new products… We had a difficult time narrowing it down to just two super-cool modern whiskies to highlight in this episode but in the end we've picked out the gorgeous Red, Red Rye from The Oxford Artisan Distillery (aka TOAD), and Woven Whisky, a beautiful fresh-thinking blend conceived and created in Leith.
It was a no-brainer for us to revisit Black Rock for our bar review. This brand, both in London and more recently Shanghai, have got the whisky drinking experience perfectly pitched for newbies and hardcore whisky fans alike. As has whisky expert Nicholas Morgan who offers all kinds of invaluable insights into this fascinating spirit in his fabulous and aptly named book 'Everything You Need To Know About Whisky (But Are Too Afraid To Ask').
There's more top-notch advice from our wonderful guest Becky Paskin. Here she talks to us about choosing, appreciating and drinking whisky and why she thinks that making the spirit more inclusive has seen it finally come of age.
What we're mixing:
Whisky Mac
45ml blended Scotch (we used Chivas 12)
30ml Stone's Original Ginger Wine
Crystallised or slice of stem ginger to garnish
Method:
Stir ingredients over ice, either in a mixing glass or directly in an Old-Fashioned glass/tumbler. Garnish with crystallised or stem ginger on a cocktail stick.
For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com
To see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their details below:
Everything You Need To Know About Whisky (But Are Too Afraid To Ask), by Nicholas Morgan is published by Penguin, available from all good book stores
Follow Becky Paskin on Instagram
Season 3 of The Cocktail Lovers podcast is coming 24th February. Be warned: it's going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews from around the world, great books and more fabulous products. Subscribe wherever you get your podcasts.
Hosted on Acast. See acast.com/privacy for more information.
As far as we're concerned, the question isn't whether you've decided to go Dry or not this January, it's about your relationship with alcohol going forward. Obviously, as Cocktail Lovers, we'll be drinking cocktails, at home and in the bar, but the key word for us in 2022 is 'balance'.
We start with our two product reviews which take in a non-alcoholic and an alcoholic drink, both packed with flavour and their own distinct style. The first is Sprigster, a complex and tasty n/a shrub infusion, the other is Engine, an organic sage-infused gin packing 42% abv inside in its playful motor oil-inspired can.
Lyaness on the South Bank is our pick of one of the best spots in London to enjoy both imaginative and downright tasty no, low and full-on alcohol packed cocktails of every description, while we look to Katana Kitten in New York for our cocktail book porn, delving into the decidedly gorgeous, hugely inspiring 'The Japanese Art of the Cocktail' by Masahiro Urushido and Michael Anstendig.
Everyone needs a bit of Claire Warner in their lives and we've made it our duty to share her wisdom with you. In this week's episode, the former Head of Spirit Creation at Belvedere Vodka and co-founder of Æcorn Aperitifs talks about finding and maintaining a realistic approach to drinking and why abstinence isn't always the answer.
What we're mixing:
Bobby Burns
2 part blended whisky (we used Ballantine's 12)
2 parts sweet vermouth (we used Martini Rosso)
1 part Benedictine
Lemon zest
Method:
Stir all ingredients over ice. Pour into a chilled Cocktail glass. Spritz with lemon zest then discard
For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com
To see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:
'The Japanese Art of the Cocktail' by Masahiro Urushido and Michael Anstendig is published by Houghton Mifflin Harcourt Publishing
For more insights from Claire Warner, follow her on Instagram @helloclairewarner
Hosted on Acast. See acast.com/privacy for more information.
What and how will we be drinking next year? We won't pretend that we have a definitive answer to that but we do have an idea, and it revolves around one word: better. As in a better appreciation of our bars and bartenders, a better understanding of the history behind our drinks and of course, better quality spirits and ingredients.
With this in mind we're focusing on a few things that we will be making a big impression with us in the coming year. All with the 'better' philosophy in mind, of course. Which is why we've zoned in on X Muse, a decidedly stylish premium vodka bursting with complexity and attitude. It's destined to put this much maligned spirit back in the top spot. Our other pick is O/Purist, a new iteration of an ancient grape marc distillate, created by 10 forward-thinking Greek bartenders.
As for our reading matter, we're delving into 'The Big Book of Amaro' meticulously compiled by Matteo Zed. Why? Because like we said, we're resolving to get a better understanding of the history behind our drinks and this little beauty is packed with everything you need to know about the category.
Our bar review is the newly opened, simply stunning The Maine Mayfair which you should definitely have on your radar. Then we hand over to Lauren Mote, one of the most respected women in the drinks biz, for her tips for the year ahead.
What we're mixing:
Bamboo
40ml Fino Sherry
40ml Dry Vermouth
1 dash Angostura aromatic bitters
1 dash Orange Bitters
Lemon zest to garnish
Method:
Stir all ingredients over ice. Pour into a chilled Cocktail glass. Garnish with lemon zest.
For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com
To see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:
The Big Book of Amaro is published by The Countryman Press, available from amazon.co.uk
The Maine Mayfair, 6 Medici Court, 20 Hanover Square, London W1S 1JY
Contact/follow Lauren Mote via Instagram:
Hosted on Acast. See acast.com/privacy for more information.
It's almost Christmas so we’re doing our bit to help stressed out shoppers with some last-minute gift ideas (of the cocktail loving kind, natch…) Plus, we’re throwing in suggestions for places to go to celebrate the festive season in style – not just in London but also a few of our faves around the world including Athens, Barcelona, New York and Shanghai.
To assist on the drinks side of things, we’ve called in an expert: the fabulous Allen Daly, general manager of the iconic Gerry’s Wines & Spirits in Soho, London.
Listen in to hear what tipples his customers are buying, which bottles he’ll be cracking open this Christmas and the spirits he feels will be making it big next year.
What we’re mixing:
Rum Flip
4 parts/60ml dark rum (or spirit of choice)
1part/15ml sugar syrup
1 whole egg
Nutmeg to garnish
Method
Add spirit, sugar syrup and egg to a shaker without ice and shake really hard for about a minute to thoroughly combine all ingredients. Add plenty of ice to the shaker and shake really well for another 30 seconds or so. Strain into a chilled Nick and Nora glass. Grate nutmeg on to drink to garnish.
Hosted on Acast. See acast.com/privacy for more information.
Our TOPPODCAST Picks 
