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
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Copyright: © The Cocktail Lovers
Every advocacy programme in the drinks world has its usp, something that inextricably links it to the DNA of the brand. In our humble opinion, few, if any do it better than The House of Suntory.
Now in its fifth year, The House of Suntory DOJO programme has become synonymous with excellence in the bartending world, thanks to its focus on learning from dedicated Masters in the arts of Japanese craftsmanship.
Those who are fortunate enough to take part receive hands-on experience and skill-enhancing insights in the arts of flower arranging, sushi making, mindfulness, blending flavours and other revered disciplines, then apply them in their hospitality and bartending practices – all while immersing themselves in the core pillars of the brand and its origins.
In this special episode we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to tell us about how this year’s programme was put together; Gabriel St John Tucker, the overall winner on his learnings from taking part and Dave Broom, whiskey expert, one of the four experts who spoke at the final about how Japanese culture influences the way they work.
Tokio Night
2 parts Toki Black
1/2 part coffee liqueur
2 dashes orange bitters
Method:
Add all ingredients to a mixing glass and add ice. Stir for 20 seconds. Strain into a hilled cocktail glass or coupette.
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It's the last episode of season ninet. So to take us out we’ve got some very special and, perhaps surprising, stories to share with you.
Take our two products. The first is a very special limited edition rum in the shape of El Dorado High Ester Blend PM / DHE, while the other is, rather surprisingly, a wine and a lighter abv one at that, it's 6 Percent Sauvignon Blanc.
Another surprise is our book, as it comes not from a bartender but a renowned film director. It’s 'Cocktail Time: The Ultimate Guide to Grown-Up Fun! Great advice, embarrassing stories and 125 classic and original drinks', by Paul FeigG
For our bar we headed over to Himkok in Oslo Always a very special experience and, on this particular occasion, one which was even more special as we discovered the clever and surprising relationship between cocktails and product design in the shape of bar’s brand new menu – Designed by Sipping.
As for our guest, joining us from Canada, is Keegan McGregor, last year’s winner of the Diageo World Class Global Bartender of the Year competition, who, with this year’s final just over week away, shares his own very special story.
What we're drinking:
Maple Leaf Cocktail
60ml bourbon
15ml maple syrup
15ml freshly squeezed lemon juice
Cinnamon stick to garnish
Method:
Shake all ingredients over ice. Pour into a chilled cocktail glass and garnish with e cinnamon stick.
Cocktail Time! The Ultimate Guide to Grown Up Fun, by Paul Fei
El Dorado High Ester Blend PM/DHE
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It’s beginning to look a lot like Autumn here in London but there’s still plenty of reasons to keep our spirits lifted on the cocktail front. Starting with the bases for our drinks… We’re keeping things juniper-charged in this episode, with two very different gins: one from Atlas in Singapore, the other, a cask-aged gin from the team at Renais.
As for our book, we're clinging on to summer with this week’s pick, it's 'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer, and our bar might be in East London but there’s definitely a hint of Spain or even Portugal on the menu – it’s Cav in Bethnal Green.
And last but by no means least, we hear from Linden Pride, co-founder of award-winning Caffe Dante who tells us how he’s sharing its very signature Mediterranean vibes across New York, Beverley Hills, the French Riviera and joy, oh, joy, right here in London at Claridge's.
What we're drinking:
Saketini
60ml vodka
30ml sake
15ml triple sec
Method:
Shake all ingredients over ice. Pour into a chilled cocktail glass and serve.
'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer,
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It's another mixed and fascinating bag this week, starting with The Glenlivet Caribbean Reserve, a single malt whisky with a rum finish and Sylva, an intriguing dark non-alcoholic liquid made from wood – yes, wood!
Our book choice has home tender, professional, chef, sommelier and distiller totally covered, it’s 'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen.
As for our destination, it's Town in London, the restaurant/bar that's got everyone talking, including about Stevie Parle's food and Kevin Armstrong's drinks.
And our guest Hyacinthe Lescoet, is one of the driving forces behind The Cambridge Public House in Paris. Here he talks to us about the Cambridge Global Series an innovative programme that brings nine bars from around the world for guest shifts and seminars to inspire everyone in attendance.
What we're drinking:
Whisky Sour
60ml bourbon whiskey
30ml freshly squeezed lemon juice
15ml 1:1 sugar syrup
3 dashes Australian Aromatic Bitters
1 egg white
Lemon slice/cherry to garnish
Method:
Dry shake ingredients to emulsify. Add ice and shake again. Pour into a chilled cocktail glass and garnish with lemon wheel and cherry pierced onto a cocktail stick.
'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen
The Glenlivet Caribbean Reserve
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We've said it before and we'll say it again, vodka is having its moment and to prove it, we’re sampling two bottles of the good stuff in this episode. We begin with the brand new offering from Jo Malone CBE – yes, THAT Jo Malone, who now lends her winning ways with fragrance to the spirit world with a trilogy of top notch vodkas bought to life through her super power, synesthesia.
Then there’s Dirty Brew, the latest expression from Belvedere, combining organic rye vodka livened with deep and delicious robusto coffee bean for your drinking pleasure.
Bookwise, we’re dipping in to the appropriately titled Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling, while the name of this week’s bar might need a bit more explaining, it’s All My Gods, a new take on the classic dive bar, which opened in London last week.
And on to the tonic part: we’re joined by drinks powerhouses Iain McPherson and Millie Tang talking all things Schweppes Pioneers, the new advocacy programme they’re proudly spearheading along with Vasilis Kyritsis and Simone Caporale for Schweppes.
What we're drinking
Campari & IPA or IPA & Campari (the ingredients say it all!)
45ml Campari
180ml IPA
Twist of lemon to garnish
Method:
Pour ingredients into an ice-filled Collins glass. Gently combine, spritz with lemon peel and add to glass.
In celebration of International IPA Day (7th July)
Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling
For more information on the Schweppes Pioneers advocacy programme, see @schweppes_gb
For our review of 'The Cocktail Parlour – How Women Brought The Cocktail Home' by Nicola Nice, listen here
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And just like that, we're over half way through season nine and rather coincidentally, that brings us half way through (or thereabouts) of summer. Not that we're letting the season TOTALLY dictate our choices in this episode, although (spoiler alert) our bar review and interview sees us soaking up the rays in France…
But first, our two featured products – which couldn't be more different. On one hand, we have the joyous Seven Tails Spiced Brandy, and on the other, we taste the No 52 Martini created by Sotiris Konomi at The Spy Bar in honour of a very special friend, the late and very great journalist and author, Forest Collins of 52 Martinis.
Our book is highly recommended for those who want to gen up on all things slow, botanical and infused– it's Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn. Then we head off to the stunning Maybourne Riviera where we catch up with Julien Lecharpentier and Laure Ferrand to talk about the liquid delights on their new menu, Identité.
What we're mixing:
Italicus Spritz
1 part Italicus Rosalio di Bergamotto
3 parts Prosecco
3 green olives (garnish)
Method: Add Italicus Rosalio di Bergamotto and Prosecco to an ice-filled highball glass. Gently combine ingredients with a mixing spoon and garnish with 3 olives pierced on to a cocktail stick
Le300 at The Maybourne Riviera
Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn
Forest Collins' reviews about the people and places in Paris can be appreciated at 52martinis.com
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For everything you want to know about choosing, using and infusing teas there's only one woman to call, that's Henrietta Lovell aka the Rare Tea Lady. She talks to us about her passion for teaand shares her incredible knowledge on how teas can enhance all manner of drinking experiences – in the home, restaurant and bar.
But before we hear from her, there's the business of our product reviews to attend to… We start with Witchmark Black Lime Single Origin English Gin produced in Wiltshire and follow with Sacred Triple Sec, proudly distilled in Ian Hart's north London home.
Our book sees us getting into full disco mode as we enter the spirit of Natasha David's 'Drink Lightly – A lighter take on serious cocktails, with 100+ recipes for low and no-alcohol drinks', then it's time to get serious in our bar pack of the week, which is the classic Vesper Bar at The Dorchester in London.
Then it's over to Mexico City where we talk tea with Henrietta Lovell.
What we're mixing:
Strawberry Mojito
3 straberries
10 mint leaves
60ml white rum
15ml lime juice
10ml simple syrup 1:1
Soda water to top
Mint sprig (garnish)
Method: Muddle all ingredients except soda water in a tall chilled glass. Fill with crushed ice, top with a little soda water. Pull though to combine all ingredients. Serve with a metal straw next to a sprig of mint.
Henrietta Lovell's Tea Martinis Masterclass is at El Minutito, Mexico City from 6pm on 16th July. See elminutito.com for details
The Green Rhino Bakery is at Tonalà 121, Roma Norte, Mexico City @greenrhino_mx
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Sometimes we theme our episodes, sometimes we offer a mixed bag of tastes and goodies. This episode is all about the latter…
We start with the first of our products, the unique and delicate spirit distilled from the flower of the coconut palm, Ceylon Arrack. Our second pick takes the ABVs up a few notches, it's Redbreast Single Pot Irish Whiskey, but the Cask Strength version coming in at 57.5% ABV.
There are an abundance of drinking suggestions in our book choice, How To Drink by Victoria Moore, as well as in this week's bar, none other than the exceptional establishment which sits at No 1 on The World’s 50 Best Bars list. It is, of course, Handshake in Mexico City.
Our guest is equally fabulous, it's the co-founder of Paradiso in Barcelona, the driving force behind Women and Hospitality, owner of hospitality design company MS Bar Trends, and now co-founder of flower-inspired bar Gardenias in Lisbon, the one, the only Ms Margarita Sader.
What we're mixing:
Sparkling Rita
30ml reposado tequila
15ml Cointreau
150ml grapefruit soda/sparkling grapefruit
Method: Fill tumbler with ice, pour tequila and Cointreau. Top with the soda, Stir and serve. Garnish with candied organ and lemons
From 3 ingredient cocktails – 60 drinks made in minutes by Kate Calder
How To Drink by Victoria Moore
Redbreast Single Pot Irish Whiskey – Cask Strength
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If you know anything about us, you’ll know we love us a Martini. So with National Martini Day coming up on Thursday 19th June, followed by World Martini Day on Saturday 21st June, it would be rude of us not to give a little nod to our signature drink.
With that in mind, we’ve picked out two very different bases for our Martinis, we go high proof with Beluga Gold Line Vodka and low – not in quality, but volume – with Second Sip, a new, recently released 20% abv gin created very much with sessional Martinis in mind by industry stalwarts Leo Robitschek and Nick Strangeway.
Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge, is our book choice and it does exactly what it says on the tin. That’s if you’re staying in… if you’re going out, we can’t recommend the seven-strong Martini List at Twenty8 NoMad in London highly enough.
In the hotseat, we have Tibor Krascsenics, group beverage director at LPM Dubai. He gives us the lowdown on the brand new, extremely stylish cocktail menu, conceived and perfectly presented as a glossy fashion magazine as well as sharing his tip for the perfect Martini.
What we're mixing:
Turf Club
45ml gin (Plymouth or London Dry)
45ml dry vermouth
7.5ml maraschino liqueur
2 dashes absinthe
2 dashes orange bitters
Your choice of lemon twist /olive/maraschino cherry to garnish
Method: Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with your choice of lemon twist/olive/maraschino.
Method:
Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.
Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge
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We're counting down the days until Simone Caporale and Lorenzo Antinori open their destined-to-be-hot, new destination bar in Hong Kong but before we hear from them on the what, why and how of their first collaboration, there's our usual housekeeping to attend to.
Starting with our product reviews… Gary gets the ball rolling with the latest expression from Johnnie Walker, Johnnie Walker Black Ruby, and Sandrae cracks open a bottle of Gin Mare Capri. Our book choice is definitely one for the bartenders out there, it's the Spirited Awards nominated Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto.
Next we head over to Scarfes Bar in London where the works of British artist and caricaturist Gerald Scarfe are reimagined in the latest menu: Long Drawn Out Sips. Then it's time to hear from two of our favourite Italians, Simone Caporale and Lorenzo Antinori about their new joint project, Montana, which combines 1970s Miami with Cuban hospitality.
What we're mixing:
Mint Julep
60ml Maker's Mark Kentucky Bourbon Whisky
20ml sugar syrup (1:1)
A handful of mint leaves
Method:
Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.
Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto
Gin Mare Capri Mediterranean Gin
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