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
Foodies have Michelin stars, and now, thanks to Hannah Sharman-Cox, Siobhan Payne and Dan Dove, the drinks world has an equivalent with the long-awaited launch of The Pinnacle Guide. But before we catch up with the terrific trio we have some business to tend to, in the form of our usual reviews.
On the agenda, our pick of products… The first is Ramsbury Raspberry and Wildflower Honey Gin, a delicious, summery spirit highlighting ingredients sourced from the Ramsbury Estate. The second has very much been created with travellers in mind, it's the dinky bottle of Air Mary, a flavoursome spice mix devised to pimp up your in-flight Bloody Mary.
Our book choice is 'Mixed In Minutes' by Dan Whiteside which features 50 'quick and easy cocktails to make at home' – what's not to like about that? But if you do fancy heading out for some five-star bar action, we highly recommend The Spy Bar at Raffles London. Here, in the 006 and 007 rooms frequented by Ian Fleming, you can drink in the very rooms where Winston Churchill conducted his briefings and taste the array of delicious concoctions that he, Fleming and MI5 and MI6 agents have inspired.
Then we check in with the three fabulous founders of The Pinnacle Guide to hear how and why they set up the world's first recognition system for bars and learn about the very specific boxes that venues have to tick in order to be awarded the much coveted pins.
What we're drinking:
Corpse Reviver #1
30ml Calvados
30ml cognac
20ml sweet vermouth
Method:
Stir ingredients over ice. Pour into chilled cocktail glasses and enjoy (responsibly!)
Featured in this episode:
Air Mary Bloody Mary Spice Mix
'Mixed In Minutes – 50 quick and easy recipes to make at home' by Dan Whiteside
Ramsbury Raspberry and Wild Honey Gin
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Every day’s a school day here at cocktail towers – and, as ever, we’ve enjoyed our lessons on the people, places and products featured in this episode.
We’ve learned about The Heart Cut, the single cask, small batch spirits company founded by Georgie Bell and her partner Fabio; been tutored on armagnac courtesy of Marquis de Montesquieu armagnac and genned up on sharpening our tastebuds by studying Mandy Naglich’s book How To Taste – a guide to discovering flavour and savouring life.
Our bar pick is Wacky Wombat where we get a geography lesson on the flavours of Australia by way of the fun but tasty menu devised by founder Nico de Soto and inspired by his travels.
Lastly, we speak to Aurélie Panhelleux who gives a masterclass on creating inclusive cocktail menus, cocktails in Paris and the art of hospitality as she talks us through the three fabulous iterations of her maritime focused CopperBay bars : one in Paris, another in Marseille and the brand new spot in the chic home-from- home just of Champs Elysee – Hotel Lancaster.
What we're mixing:
Oaxaca Old Fashioned
45ml reposado tequila
15ml mezcal
1 bar spoon agave nectar
2 dashes Angostura aromatic bitters
Orange peel to garnish
Method:
Add the liquid ingredients into an Old Fashioned glass filled with ice. Stir until chilled. Squeeze a piece of orange peel over the glass to express the oils and serve.
Featured in this episode:
How To Taste – a guide to discovering flavour and savouring lifeHotel Lancaster
Marquis de Montesquieu armagnac
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We’re on an international journey in this episode. First, we head to warming climes for the new, limited-edition Equiano Ominira – a special blend of rums from the Caribbean and Africa. Then from one of Japan’s coldest regions, we’re tasting the delicious Toku Saké.
As for our book, we’re opening up 101 Cocktails to try before you die from Belgium born, Madrid based, Francois Monti
Back in London’s Soho we drop into the brand new incarnation of Three Sheets, from Max and Noel Venning and finally, we return to Japan, this time to Tokyo, as we catch up with our guest – the fabulous Holly Graham who tells us about her new bar, Tokyo Confidential.
What we're mixing:
Dirty Martini
60ml vodka
10ml dry vermouth
10ml olive brine
1 or 3 pitted olives to garnish
Method:
Stir liquid ingredients over ice. Strain into a chilled cocktail glass. Garnish with 1-3 pitted olives pierced on to a cocktail stick.
'101 cocktails to try before you die' by François Monti
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Our inaugural episode of the season is pretty damned special, it's the first one where you can watch as well as llisten in to our featured interviewee. And it's a good one, where award-winning film director Paul Feig tells us about making movies, how and why he created a gin and how to make the perfect Martini.
But before the chat, we review two products from Scotland: the brand new, super-stylish The Aberturret gin and the Bruichladdich, the new face of single malt whiskies. Our book choice deserves a drum roll all its own, it's The Connaught Bar – recipes and iconic creations by the fabulous Agostino Perrone, with Giorgio Bargiani and Maura Milia.
Then from the drinks behind one of our favourite five-star hotel bars in London, we head to Birmingham for the fab cocktails and kitchen party vibes at Passing Fancies. All in all, it's good to be back!
What we're mixing:
Gimlet
60ml London Dry Gin
15ml freshly squeezed lime juice
15ml sugar syrup (1:1)
Method:
Shake over ice and strain into a chilled Nick & Nora glass. Garnish with a lime wheel.
Artingsall's Brilliant London Dry Gin
Bruichladdich – The Classic Laddie
The Connaught Bar – recipes and iconic creations by Agostino Perrone with Giorgio Bargiani and Maura Milia
Cocktail Time! The ultimate guide to grown up fun by Paul Feig
Matt Arnold Bigging Up Birmingham Bars
With thanks to Hue & Cry Agency for the venue
Riedel for glassware
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It's the last episode of season six and have we got a great interview for you! We head over to New York to catch up with one of our absolute favourite bartenders/owners/humans, the one, the only Steve Schneider, talking about his latest venture, Sip & Guzzle.
But before we hear from Steve, we're doing the usual: opening up bottles, dipping into a book and heading off to a cocktail bar to sample its goodies. The products in question are Linie Aquavit, a caraway-based spirit which dates back to 1805, then we put Ben Branson's Seasn Cocktail Bitters to the test, seeing what characteristics the two very distinct bottles bring to non-alcoholic and spirit forward drinks.
Our book choice this week is Aperitif by Kate Hawkins and our bar review sees us falling for Dram, the recently opened, tardis-like spot in London's Soho.
As mentioned, our interview is with the absolute G that is Steve Schneider. He tells us why he's happy to be back behind the bar and why we should all be heading to New York to experience both Sip & Guzzle, the two unique experiences on offer in the brand new site he co-owns with fellow industry stalwart, Shingo Gokan.
What we're mixing:
The Godfather
50ml whisky (Scotch or blended)
25ml amaretto
Orange peel, garnish
Method:
Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.
Aperitif by Kate Hawkins
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It's our first episode of 2024, so we're giving a respectful nod to those going dry as well as those who are resolving to continue drinking alcohol – only better. Our two product reviews are a case in point: First we go all regal and head over to Highclerc Castle where they make a gin based around 10 botanicals found in the castle's Victorian orangery and monk's garden, then we pop the cork and bust out a fabulous alternative to Champagne and sparkling wine – REAL Peony Blush fermented tea.
John DeBary's 'Drink What You Want' is our book choice for anyone looking for inspiring drinks suggestions of the no/low or alcoholic varieties, ditto our bar pick which is the marvellous Nipperkin, a bijoux venue celebrating the best of British in the heart of Mayfair.
Then it's on to our guest,Tatiana Mercer, former BarChick and one of the very bright minds behind Three Spirit Drinks. Tune in to hear about how their products are changing the way people think about non-alcoholic drinks, thanks to their clever ways with flavoursome, functional ingredients.
What we're mixing:
Bouvardier
30ml rye whiskey or bourbon
25ml sweet vermouth
25ml Campari
Method:
Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.
Drink What You Want by John DeBary
REAL Peony Blush Fermented Tea
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We're taking a trip down memory lane in this episode, looking back at some of our favourite bottles and bars that we've been fortunate enough to experience in the past year.
But first, we add two new products to our list: Belle De Brillet, a delicious pear and cognac liqueur and Stonewashed Cosmo, one of a limited-edition, ready-to-pour range from Mr Lyan x Whitebox cocktails.
What we're tasting:
Tayer Studios x Maya Njie
Amber + Sandalwood
(Tayer Aquavit, Ardbeg 10yo, Americano Cocchi, Muyu Vetiver Gris, Sandalwood, Perique Tobacco + Cedarwood)
Available from tayer-elementary.com
Products included in this episode:
Bars included in this episode:
What we're looking forward to:
Ajabu
The Schmucks
Sip & Guzzle
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Sponsored episode
In this special episode we're joined by Victoria Symington, Brand Marketing Manager, Graham's and Alina Bazen, Graham's Blend Series Global Cocktail Competition 2023 winner. Victoria talks about working in the family business, the nuances of the two Graham's Blends Series ports and why the Graham's Blend Series Global Cocktail Competition was conceived, while, Alina shares her experience of the competition, exploring Porto and the Douro Valley and finding out about the versatility of port.
Entries for this year's competition are now open. For more details and how to enter, visit: https://bit.ly/BlendComp24
Each national winner will be invited to compete in the Global Final, taking place in Porto between 5-8th May 2024. The overall winner will receive a €1,000 cash prize, along with six months’ supply of Graham’s Blend Nº5 White Port and Blend Nº12 Ruby Port for their bar.
Entries close on 23/02/2024.
Alina's winning cocktail:
Port de Café
with Graham’s Blend Nº12, mezcal, cold brew coffee, saline solution, agave syrup and a touch of Fernet Branca.
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Innovative and inspirational are the words that spring to mind when we think about the contents of this week’s episode. Here’s why…
Our products are Savoia Orancio, a delicious, new aperitivo and the first to be made with an orange wine base. While beautifully reimagining what a premium pink gin can be is Shivering Mountain.
The book we’re championing is Welcome Home from the bright minds at Death & Co, New York – highly recommended for bartenders and home-tenders alike and we head over to the heart of Soho to drop into the recently- opened Atelier Coupette, a creative hub with an alternative take on exploring cocktails.
As for our guest he’s the embodiment of innovation, and an inspiration to drinks professionals all around the world – it's the amazing Alex Kratena. In this episode, the co-founder of award-winning bar Tayer + Elementary talks to us about his time at Artesian bar, why he loves collaborations and his latest project, Tayer Studios.
What we're mixing:
Falling Leaves
60ml Alsace Riesling
30ml pear brandy
15ml orange curacao
10ml honey syrup (1:1)
5 dashes Peychaud's Bitters
Star anise, to garnish
Method:
Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.
Recipe courtesy of Audrey Saunders.
Shivering Mountain Premium Pink Gin
Tayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.
Items also available to buy via Tayer + Elementary Shop
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We've packed a lot into this week's episode, so sorry not sorry that it's a little longer than most…
We start with a tasting of Aber Falls Single Malt Whisky from Wales and continue with Brugal 1888 Double Aged Rum from the Dominican Republic, while our pick of the week on the book front is 'Signature Cocktails' by Amanda Schuster.
Instead of one bar review, we have seven from a recent visit to Venice. There's a mix of historic and modern, all recommended for the next time you visit The Floating City.
From northeastern Italy, we head to the middle of the UK where we catch up with World Class GB winner Matt Arnold. We hear from him about why he's on a mission to put Birmingham on the global map and to recap on his experience at the recent World Class Global Finals in São Paulo.
What we're mixing:
Scorpion
45ml Gold rum
22.5ml cognac or pisco
60ml freshly squeezed orange juice
30ml freshly squeezed lemon juice
15ml orgeat syrup
Method:
Blend all ingredients with crushed ice and serve in a Collins glass. Garnish with a slice of orange and mint sprig.
Recipe: diffordsguide.com
Signature Cocktails by Amanda Schuster
Italian Bars:
Bar Longhi at The Gritti Palace
The Library Bar at Nolinski Venezia
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