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
Boy oh boy, have we got a packed episode for you and the key words are: Luxury, Limited-edition, Sensualism and Secret Hideaway…
The luxury comes in the form of our first product, Komos Anejo Cristalino tequila while the limited-edition is Le Clos Series, Batch #5 from our friends at Takamaka rum in the Seychelles.
Sensualism is courtesy of our book choice, The Maison Premier Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete and Flaneur. And as for that hideaway, it’s the underground gem of a bar that is Archive & Myth.
One other word to add to the mix is legend, as in our interview with one of the most respected and influential people in the drinks world, Simon Ford, founder of Fords gin.
What we're mixing:
Tomatini
2 Datterini/cherry tomatoes
60ml Ketel One Vodka
2 teaspoons of white balsamic vinegar
1 teaspoons of sugar syrup
Pinch of salt & Pepper
Method:
Muddle tomatoes in a cocktail shaker. Add all ingredients, shake with ice and then double strain into a chilled Coupe glass. Garnish with a cherry tomato and a crack of black pepper.
In this episode:
Komos Anejo Cristalino tequila
Takamaka Le Clos Series, Batch #5
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It's been a while but we're back and we're super excited to be focusing on one of our favourite cocktail cities, New Orleans.
Both of our products are deeply rooted in New Orleans and the official cocktail of the city, the Sazerac. First up, we have Sazerac Straight Rye Whiskey, followed by Sazerac De Forge Cognac, produced in small batches and made in the same way it was 200 years ago.
In our first episode of the season, we're spoiling you with two books: one is New Orleans Cocktails – An Elegant Collection of Over 100 Recipes Inspired By The Big Easy by Sarah Baird, focusing on the drinks and City Eats New Orleans – 50+ Recipes From The Best Of The Big Easy by Beth D'Addono all about the fabulous food.
And we've gone for four bars, all of them renowned for a specific cocktail: Napoleon House (Pimm's Cup), Carousel Bar (Vieux Carré), Sazerac Bar (the Sazerac) and Arnaud's (French 75).
Lastly, we check in with Chris Hannah, regarded as the face of hospitality in New Orleans. We hear about his 14 years at the French 75 Bar at Arnaud's, his move to set up the award-winning bar Jewel of the South and his love of jazz plus plenty more.
City Eats: New Orleans – 50 Recipes From The Best Of The Big Easy by Beth D'Addono
New Orleans Cocktails – An Elegant Collection of Over 100 Recipes Inspired By The Big Easyby Sarah Baird
On our radar:
American Bar at Gleneages at Lyaness – 4th-17th November
New York Bartender Week – 18th-24th November
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Since its launch in 2020, The House of Suntory has become renowned by bartenders, owners and managers for its exclusive DOJO programme. More than just another advocacy initiative, The House of Suntory DOJO has been curated with one aim: personal progression. Which it does to great effect by imparting the knowledge, wisdom and expertise behind the art of Japanese bartending through the core principles of Wa, Monozukuri and Omotenashi.
Those lucky enough to take part in the sought-after sessions have received hands-on experience and skill-enhancing insights from dedicated Masters in the arts of flower arranging, sushi making, blending flavours and other revered disciplines – all of which are meticulously devised to instil new ways of thinking when it comes to hospitality and bartending practices.
In this special episode, we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to talk us through the intricacies of the programme and Ryan Mackie, from Lyaness in London who secured himself a once-in-a-lifetime trip to Japan for taking part.
What we're mixing:
Hibiki Champagne highball
30ml 24hrs Frozen Hibiki Japanese Harmony
90ml very cold soda water
Lemon zest
Method:
Build into a chilled Flute. Zest a lemon peel and discard
Notes: The key to the Hibiki Champagne Highball is to have every ingredient as cold as possible, to preserve carbonation and to serve at the right temperature.
To find out more about The House of Suntory DOJO programme, visit suntorydojo.com and follow Raffaele Di Monaco @raff_suntorytimes
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We’re just back from Tales of the Cocktail in New Orleans where we're absolutely thrilled to have been awarded 'Best Cocktail & Spirits Publication' at the Spirited Awards. Whoop!!
While it was very hot there, it’s been pretty damned steamy back home in the UK too. So, like most, we're looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…
Starting with our featured products. We’ve got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they’re perfect accompaniments whether you're chilling in the park, on the beach, in fact, anywhere where the sun is shining.
As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London’s Knightsbridge.
And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It’s The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.
Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.
What we're mixing:
Clover Club
60ml London Dry gin
15ml raspberry syrup*
15ml freshly-squeezed lemon juice
1 egg white
3 fresh raspberries to garnish
Method:
Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.
*Raspberry syrup:
2/3 cup water
2/3 cup caster sugar
1 cup raspberries
Method:
Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.
The Berkeley Rooftop Pool & Bar
The Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper English
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We've always been about the amazing creativity that runs throughout this industry – that goes for the people and products and of course, the drinks. We’re ticking all of those boxes in this episode, starting with our products, both of which show off their creativity by breaking convention in where they are made: the first is Outelier rum from the Isle of Man the other is Sogood sake made in California.
Our book is practical creativity – it’s Freezer Door Cocktails, 75 cocktails that are ready when you are by JM Hirsch. As for our bar, it may be housed in London’s oldest hotel but Donovan Bar at Brown’s Hotel is as renowned for it’s creative menus as it is for its vintage drinks.
Creativity should be Gn Chan’s middle name: as a former street magician and technical designer – he’s now co-owner of award-winning New York bar Double Chicken Please. We talk to him about the bar, his approach to making drinks and his upcoming photography exhibition/portrait studio at Tales of the Cocktail in New Orleans.
What we're mixing:
Golden Glove
60ml white rum
15m freshly-squeezed lime juice
5ml triple sec
1 barspoon sugar
Half lime wheel to garnish
Method:
Shake over ice and pour into a Rocks glass filled with crushed ice. Garnish with the half lime wheel.
Freezer Door Cocktails – 75 cocktails that are ready when you are by JM Hirsch
Tales of the Cocktail runs from 21-26 July 2024 in New Orleans. For more details, visit talesofthecocktail.com
Double Chicken Please Portrait Studio & Gallery (by appointment)
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In keeping with the theme of the summer issue of The Cocktail Lovers magazine, we're dedicating this episode to some of the many amazing people of colour in the world of drinks.
Our first product is a rum, but this one is different. It's Matugga Rum – rooted in Jamaica, with East African flavours but blended in, wait for it – Scotland! We then crack open another bottle with an equally surprising story: it's the world's first clear lassi gin from the husband and wife team behind the Crazy Gin Co.
The history of Black mixology and its influence on drinking culture comes under the spotlight in Toni Tipton-Martin's fascinating book, Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks, and we're treated to ace cocktails via the wonderful cymatic-themed menu at Deano Moncrieffe's agave-centric Hacha Bar in Dalston.
Lastly, we head to Goa where we chat to Anand Virmani and Aparijita Ninan about drinking in India, their gin brand Hapusa and their recently launched cocktail competition, The Forager's Championships.
What we're mixing:
Arrival Thyme
60ml Don Julio Reposado Tequila
15ml agave syrup
15ml fresh lime juice
15ml Campari
3 thyme sprigs (garnish)
Method:
Shake all ingredients over ice. Double-strain into a Rocks glass filled with ice. Garnish with fresh thyme sprigs.
Recipe by Tiffanie Barriere, adapted from Black Mixcellence – A comprehensive guide to Black mixcellence by Tamika Hall with Colin Asare-Appiah
Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks by Toni Tipton-Martin
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We have a glorious mish-mash of tastes and experiences in this episode and we've loved every one of them. Starting with our two featured products, the omnipresent Mr Black Cold Brew Coffee Liqueur and the small batch Baba au Rum Special Edition Guyana Single Cask Rum.
Our book choice sees us going back in time, to 1948 in fact. This is when David A. Embury first published The Fine Art of Mixing Drinks, and it's been one of the most revered books on cocktails and bar culture ever since.
The Gaucho group of restaurants haven't been going for quite that long but long enough to have built a reputation for being one of the top spots for quality Argentinian steaks and wines across its 22 UK sites. But cocktails? Not so much. Until now that is. We popped in to try the brand new drinks list and were pretty darned impressed. As you'll hear from our review.
And then another place which was never on our radar – the Isle of Man, where we catch up with Drew Fleming to talk about his bar Kiki Lounge and his plans to put IoM on the global cocktail map.
What we're mixing:
The Martini (Medium)
40ml London Dry gin
20ml dry vermouth
20ml sweet vermouth
Method:
Stir ingredients over ice and pour into a chilled Martini glass.
Adapted from The Savoy Cocktail Book
Baba au Rum Special Edition Guyana Single Cask Rum
Mr Black Cold Brew Coffee Liqueur
The Fine Art of Mixing Drinks by David A. Embury
Drew Fleming and Jamie from Kiki Lounge will be at Seed Library, Shoreditch on 17th July. Book your seats at seedlibraryshoreditch.com
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It's World Gin Day on 8th June, so what better reason to crack open not one, but two bottles of tasty gins? Our first is Citadelle Rouge from France, the other is Garden Swift, a deliciously crafted gin lovingly made in the Cotswolds.
Jim Meehan is no slouch when it comes to writing ace cocktail books and in his latest The Bartender's Pantry – A Beverage Handbook for the Universal Bar, he's partnered up with Bart Sasso and Emma Jantzen to bring another cracker to add to your cocktail library. This one comes highly recommended by us.
As does our bar pick, Kioku, a new bar in the Raffles hotel which specialises in all things sake. Then we go to the wonderful Artesian at the Langham where we catch up with Giulia Cuccurullo to talk about forgoing a career in architecture and choosing instead to build a future for herself in front of and behind the bar. Which she has done. Big style. Tune in to find out more.
What we're mixing:
The Pearl
90ml premium sake (we used Toku)
30ml vodka
3 slices of freshly peeled ginger
I piece of candied ginger to garnish (optional)
Method:
Add all ingredients to a shaker filled with ice. Shake vigorously to bruise ginger. Pour into a chilled Cocktail glass. Garnish with candied ginger (optional).
Featured in this episode:
The Bartender's Pantry – A Beverage Handbook for the Universal Barby Jim Meehan and Bart Sasso with Emma Jantzen
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Before we get started, please accept our apologies: there are some shocking pronunciations coming up. But what we lack in Mexican fluency, we certainly make up for in passion for the spirits the country produces.
In this episode we open two bottles of tequila, Avíon Silver and Patrón Extra Añejo; get all scholarly delving into The Essential Tequila & Mezcal Companion – How to select, collect & Savor Agave Spirits by Tess Rose Lampert and taste an amazing array of mezcals and agave-based cocktails at the fabulous Mexican-inspired bar The Mezcalaria at Kol.
As for our guest, we’re thrilled to be joined by the incredible Jesse Estes, global brand ambassador at Ocho tequila. Here he shares his passion for all things agave, respect for his late father Tomas and the upcoming launch of The Tequila Ambassador V.O., containing personal stories from Tomas’s journals, interviews he conducted with industry experts and everything you wanted to know about all things agave. One for agave fans and newbies alike.
What we're drinking:
Tommy's Margarita
60ml tequila (we used Olmeca Altos)
30ml freshly-squeezed lime juice
15ml agave nectar
Lime wedge to garnish
Salt rim (optional)
Method:
Rim the edge of a Rocks glass with salt if using.
Combine ingredients in a shaker filled with ice. Shake vigorously. Strain into your Rocks glass filled with ice. Garnish with a lime wedge.
Try it at Tommy's Mexican Restaurant, San Francisco
Featured in this episode:
The Essential Tequila & Mezcal Companion – How to select, collect & savor agave spirits by Tess Rose Lampert
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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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We're focusing on flavour in this episode, starting with apples which get a look in with our two featured products: Showerings, a 100% apple-tastic Dry Vintage Cider hailing from Somerset and Le Morton Calvados Domfrontais, comprising 70% pears, 30% apples, hailing from Normandy.
Olly Smith takes us on a journey of flavours in his World Cocktail Atlas, and we check in to Sweeties at the Standard in London to check out Zoe Burgess’s favoursome cocktail list.
Lastly, Juliette Larrouy takes time out from sharing the cocktail love in Singapore, Bangkok and Seoul to talk to us about how she uses the kitchen for inspiration in her drinks and why New York is where her impressive career in cocktails started, and continues to make a massive impact in her latest venture – Schmuck, the new bar she’s opening with Moe Aljaff in 2024.
What we're mixing:
Mezcal Negroni
25ml mezcal
25ml Campari
25ml sweet vermouth
Method:
Stir all ingredients over ice in a mixing glass. Strain into a rocks glass filled with ice.
Le Morton Calvados Domfrontais Calvados
World Cocktail Atlas by Olly Smith
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We're born and bred Londoners so we make no apology for saying that London Cocktail Week is one of our favourite times of the year. To set the mood, we're opening two products raised in the capital: Jensen's Old Tom Gin and The London Essence Co, a range of premium mixers.
Our bar review sees us going back to one of the original good-times spots– a bar that started life as the Covent Garden Cocktail Club back in 2008, before changing its name to the London Cocktail Club when it expanded to two further venues in central London. Now, with 10 bars in the capital under its belt and having taken the crowd-pleasing formula further afield to Birmingham, Bristol, Cardiff, Reading and Exeter, it's no longer just a London thing – hence its new name: The Cocktail Club. But London is front and centre of our book choice which zones in on what is considered to be the true spirit of the capital, it's London Gin – The Gin Craze by Thea Bennett.
All of which primes us for our interview with Hannah Sharman-Cox and Siobhan Payne, the brilliant minds behind London Cocktail Week. Tune in to hear what's in store in this year's packed programme, and their plans for the Michelin-star guide for cocktail bars, The Pinnacle Guide, launching in November 2023. #amazing
What we're mixing:
London Calling
45ml London Dry Gin
15ml Fino sherry
15ml sugar syrup (2:1)
15ml freshly squeezed lemon juice
2 dashes orange bitters
Method:
Shake all ingredients over ice. Pour into chilled Nick & Nora glasses. Garnish with grapefruit twist (optional)
Recipe created by Chris Jepson, Milk & Honey, London
Method: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).
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Today is the day that Himkok in Oslo unleash their most ambitious project yet – a catwalk collection inspired by the 13 cocktails on their new menu. But before we hear from head of research and development at Himkok, Paul Voza about that, we have this week's bottles, bar and book recommendations
Our drinks reviews take in two products of the agave variety: the first is Patrón El Alto Tequila; the second, The Lost Explorer Salmiana Mezcal. On the bars front, we sample the cocktails and soak up the luxe but fabulously laid back vibes at recently opened Dover Yard, while our book choice is the excellent Modern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in Drinks by Robert Simonson.
Then it's over to Oslo where we hear from Paul Voza about the cocktail creativity at Himkok and the remarkable catwalk show taking place today. The clothes designed by Eline Dragesund are one-offs but the drinks will be available for the entire year. Make it your mission to try them.
What we're mixing:
Whisky Highball
50ml Whisky
100ml soda
Method:
Chill your whisky, soda and Highball glasses. Fill glassware with ice. Add your whisky, top with soda. Finish with a squeeze of lemon peel.
Modern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in Drinks
The Lost Explorer Salmiana Mezcal
The Whisky Show (29 Sep-1 Oct)
Old Billingsgate Market, London.
For information and tickets, see here
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We've been saving opening our new stash of bottles for this season, so expect plenty of exciting tastings coming your way in the next few months. Starting with our two featured products in this week's episode: Hayman's Exotic Citrus Gin from London and the very recently released Vapoura Spiced Rum, made in the heart of England.
Over to Paris for the day and to The Cambridge Public House, a trés chic bar inspired by a British pub. The two-and-a-bit Eurostar journey gave us plenty of time to pore over our book choice this week, a must for anyone who wants to make better cocktails, the aptly made How To Make Better Cocktails by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon.
Then our big, and we mean 'big' interview this week is with the man, the myth, the modern bartending legend that is Erik Lorincz. Spoiler alert: he's got a LOT to say, including insights to his incredible work ethic, details of his fabulous new bar, Kwant Mark II and how he got to be on the set of Skyfall.
(Apologies for the sound quality towards the end of the interview)
What we're mixing:
Rum Punch
45ml Wray & Nephew Overproof Rum
30ml sugar syrup (2:1)
15ml freshly-squeezed lime juice
60ml chilled water
2 dashes Angostura aromatic bitters
Method: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).
The Cambridge Public House, Paris
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The first episode of season six sees us focusing on all things new (or newish).
Our pick of the new crop of products takes in Pod Pea Vodka from Manchester, and Ardray, a new whisky, blending the artistry of Japan with the traditions of Scotland.
It’s over to the historic American Bar to check out the first menu by its newest head bartender, Chelsie Bailey, and our book choice is relatively new – it’s Doctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper English.
We also highlight another book in this episode with our very special guest, Ryan Chetiyawardana who tells us about the soon-to-be released At Home With Mr Lyan & Friends, a new version of one of our favourite cocktail books: Good Thinks To Drink with Mr Lyan & Friends – our pick for cocktail lovers everywhere.
What we're mixing:
New York Sour
60ml rye whiskey or bourbon
30ml freshly-squeezed lemon juice
15ml simple syrup (1 part sugar, 1 part water)
1 dash Angostura aromatic bitters
1 egg white (optional)
15ml red wine
Method:
Dry shake (without ice) all ingredients, except red wine, really hard. Add ice and shake again. Strain into a Rocks over fresh ice. Carefully pour the red wine over the back of bar spoon to create float on the drink.
At Home With Mr Lyan & Friends publishedlater this month. See mrlyan.com for more details
For more of Ryan and his bars, see Mr Lyan
For more from Camper English, see Alcademics
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Our last episode in this current season sees us taking a vacay through the world of drinks. We start with Drumshanbo Gunpowder Irish Gin with Californian Orange Citrus, before getting a taste of Mexico with Nocheluna Sotol.
Italy is our destination of choice as we head to Palermo and to Villa Igiea for Salvatore Calabrese's Once Upon A Time cocktail menu at Igiea Terrazza Bar. When it comes to our book choice, it could only be Around The World 80 Cocktails, from Australian bartender and writer Chad Parkhill.
Then it's over to New York City for a chat with Tako Chang, one of the team behind the award-winning bar Double Chicken Please to hear about the Coop, new merch and why the world can't get enough of their culinary cocktails.
What we're mixing:
Air Mail
30ml gold rum
15ml freshly-squeezed lime juice
15ml honey syrup*
45ml Champagne
Method:
Shake the first three ingredients over ice. Strain into an ice-filled Highball glass. Add Champagne and garnish with mint.
*To make honey syrup, add 3 parts honey to 1 part water and shake to combine.
Around The World In 80 Cocktails
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June 19th, or Juneteenth as it's known, is a recognised holiday in the US, commemorating the emancipation of enslaved African Americans. With that in mind, we're focusing on some of the many talented Black voices and stories in the drinks world – past and present, home and away – that we feel people need to know more about.
Such as our two chosen products: Uncle Nearest and its 1884 Small Batch Whiskey from Tennessee and One True Maverick, a triple-distilled, premium vodka from south London. And our book choice, which sees us rewinding back to the past and delving into the first first cocktail book written by a Black bartender: The Ideal Bartender, first published in 1917 and written by Tom Bullock. As for black-owned bars we've gone more contemporary, heading to Sly Augustin's award-winning Trailer Happiness in Notting Hill.
Last but by no means least, our interviewee is Tamika Hall, author of Black Mixcellence, a book that celebrates the movers and shakers of Black bartending. Hear about the stories she was most inspired by, the bartenders whose recipes are featured and the importance of Juneteenth.
V & Tease
Recipe kindly supplied by ms franky marshall
1.5oz (44ml) Dry Vermouth*
1.5oz (44ml) Bianco Vermouth*
2 oz (60ml) good quality dry Tonic Water
Method:
Using a jigger, add vermouths to an ice-filled Rocks glass. Measure and add tonic water.
Using the large end of a melon baller or teaspoon, add one scoop of lemon sorbet (such as Häagen-Dazs) to the glass.
Stir once. Garnish with a fresh rosemary sprig.
Optional: Add 1 drop of chilli oil to the top of the sorbet.
*Franky's tip: Herbaceous vermouths work best for this recipe, especially for the Bianco.
For details of the people, products and places featured in this week’s episode, please find links to their websites below:
The Ideal Bartender by Tom Bullock
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It's the first day of June, so naturally we're thinking easy sipping – whether we're heading out to bars or keeping things simple but stylish at the requisite picnics, barbecues and festivals.
With that in mind, our first product review is the super tangy pre-mixed, non-alcoholic Sakura Paloma from Everleaf, followed by one of the most successful bottled cocktails in the past few years, the award-winning Mirror Margarita by Deano Moncrieffe from Hacha bars.
For the perfect summer serves, we suggest heading over to Soda + Friends in London City Island, where deftly balanced highballs are the stars of the glass. And for mixing things up at home, we've picked out 'Easy Tiki' by Chloe Frechette – it's got all the tips you need for making the fabulous al fresco drinks.
Then it's over to Gleneagles in Perthshire, Scotland to hear from Michele Mariotti on what's in store for summer, how to make the perfect highballs and why a pre-batched Negroni should be in everyone's fridge.
Sgroppino
2 scoops lemon sorbet
25 vodka
75ml prosecco
Lemon to garnish
Method:
Add all ingredients to blender and whizz through for 10 seconds. Pour into a chilled Flute glass, grate lemon zest over the top and serve.
Easy Tiki by Chloe Frechette
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Yes, it's World Whisky Day on 20th May but this episode isn't completely whisk(e)y flavoured. We're sampling a new non-alc botanical spirit! A brand new gin! A fabulous new bar in Hackney! And a few more bits besides.
We kick things off by mixing up a Black Manhattan. No, we hadn't heard of it either but now that we've tried the delicious rye and amaro based cocktail, we're definitely keeping it in our repertoire. It sets us up nicely for our two tastings – the first of which is Botivo, a bitter and herbaceous non-alcoholic aperitif, the second is Renais, a gin distilled in England but inspired by Burgundy.
Our bar review sees us heading East to the recently opened, oh-so fabulous Equal Parts in Hackney and as for our library pick, well, that takes us to the US for 'Bourbon: The Story of Kentucky Whiskey' , Clay Risen's beautiful box set.
Then it's time to talk whisky without the 'e', with our very spacial guest, Colin Dunn, Whisky Ambassador at Diageo. Listen in for some fun facts, down-to-earth tips and the most engaging anecdotes from one of our favourite self-confessed whisky geeks of all time.
Black Manhattan
50ml rye whiskey
25ml amaro
1 dash Angostura aromatic biiters
1 dash orange bitters
Maraschino cherry to garnish
Method:
Stir all ingredients over ice and strain into a chilled Coupe glass. Garnish with a Maraschino cherry.
Bourbon: The Story of Kentucky Whiskey
Coupe glass. Garnish with the Maraschino cherry.
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To tie-in with the latest issue of our magazine, this episode sees us going unapologetically geeky on numbers. We start with our two products: Dewar's Double Double 21-Year-Old anda series of three gorgeous artisanal products from The London Vermouth Company.
The five-star Atrium Bar at the Four Seasons hotel in Florence gets our thumbs up – not just because it fits the theme but because it's blooming gorgeous and definitely one you should have on your list if you're Florence-bound. We then explore Bloody Marys aplenty – 100 or so in fact – in Brian Bartel's The Bloody Mary, the lore and legend of a cocktail classic with recipes for brunch and beyond, which does exactly what it says on the tin.
Our interview is with Giuseppe Gallo, founder of Ital Spirits, creator of Italicus and Savoia and the brains behind the Roma Bar Show. We talk to him about the show's success as it enters its third year, why Roma is the place to be if you're serious about cocktails, what it means to the Italian bar community and the addition of the Roma Bar Show Awards.
What we're mixing:
Corpse Reviver No. 2
30ml London Dry Gin
30ml Lillet Blanc
30ml Cointreau
30ml freshly-squeezed lemon juice
5ml sugar syrup (optional)
5ml absinthe
Orange peel to garnish
Method:
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously until very cold. Strain into a chilled Martini or Coupe glass, garnish with a twist of orange peel.
Atrium Bar, Four Seasons Firenze
Dewar's Double Double 21-Year-Old
The Bloody Mary – the lore and legend of a cocktail classic with recipes for brunch and beyondby Brian Bartel's
To nominate yourself or your favourite bar in any of the categories below, visit Roma Bar Show/awards
Italy's Best Bartender
Italy's Best Cocktail Bar
Best New Cocktail Bar
Best Hotel Bar in Italy
Best Food Programme
Best Social Media Presence
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There’s something different and altogether rather special about this episode’s theme. It’s all about PATRÓN Tequila and more specifically about PATRÓN Perfectionists. As the name suggests it’s a celebration of the very best in tequila, education and cocktail creation.
Once again the global final took place at the home of Patrón, the stunning Hacienda PATRÓN in Jalisco, Mexico. And we were fortunate enough to be there to follow the action and join the judging.
We talk with previous global winners Giulia Cuccurrullo (2020) and Harrison Kenney (2022) about their experiences in the competition and what they were looking for as judges this year; taste one of the Challenge Champion drinks with Max Macauley and catch up with Lauren Mote, (title), who explains the aims of PATRÓN Perfectionists and what the program means for the competition’s bartenders and their guests.
Along the way we share our tasting of a beautiful PATRÓN Tequila cocktail and mix up a lux version of a Paloma.
Tune into join us at the Patrón hacienda.
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There’s no particular rhyme or reason for what’s on our agenda this week, save for the fact that each item has either piqued our interest or seriously rocked our boat.
Product-wise we’re championing Sake Sling, a new ready-to-drink sake-based cocktail developed by the late Wayne Collins. But if you’re in the mood for something stronger, London Rye from the East London Liquor Co should definitely do the trick.
Our book choice is A Sense Of Place, a veritable treasure trove of beautiful prose and stunning photography zoning in on the lesser known delights of the whisky world – and because we know you so well now, we’re letting you in on one of our favourite lesser known bars, the truly delightful 45 Jermyn Street.
Speaking of true delights, we’re thrilled to have Claridges Director of Bars Denis Broci guesting on the podcast this week. Tune in to hear what’s on the menu in the three bars he presides over and why they should definitely be on your radar.
What we're mixing:
Art de Vie
40ml Martell VS Cognca
20ml freshly brewed filter coffee
20ml sugar syrup (2:1)
Grated chocolate (minimum 70%)
Method:
Shake the first four ingredients over ice and strain into a chilled Nick & Nora glass.
A Sense of Place: A Journey Around Scotland's Whisky
East London Liquor Co London Rye Whisky
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We start this week’s episode with a classic cocktail recipe and end it with a modern classic - a woman who is destined to be written about in cocktail history books…
But first, our products, both a little bit different… We start with Tia Maria, not the coffee version but the more recent Matcha Liqueur, then move on to Charmed Circle Strong Waters from those clever folk at the Holyrood Distillery.
Our bar review sees us enjoying the New Orleans-inspired goodies at the Alligator Bar at Louie London, and we dip into the archives for our book choice this week, Tom Sandham’s The World’s Best Cocktails - 500 Couture Cocktails From The World’s Best Bars and Bartenders.
Then it’s on to our chat with the ever-inspiring Monica Berg to talk all things Tayer +
Elementary and why being behind the bar is her happy place.
What we’re mixing:
White Lady
45ml London Dry Gin
22ml Cointreau
22ml lemon juice
15ml egg white (optional)
Method:
Add all ingredients in a cocktail shaker and shake over ice. Pour into chilled coupe glasses.
For details of the people, products and places featured in this week’s episode, please find links to their websites below:
The World’s Best Bartenders - 500 Couture Cocktails From The World’s Best Bars and Bartenders (available from The Thinking Drinkers, above)
The Cocktail Lovers theme music is by Travis ‘T-Bone’ Watson
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We’ve gone unashamedly female-focused in this episode. Why? Because there are amazing women doing great things every single day in the world of hospitality (and also, yesterday was International Women’s Day).
Our first product is Appleton Estate 8-Year-Old Reserve Rum created by the legend that is Master Blender Joy Spence. That’s followed by Bombay Sapphire Premier Cru Murcian Lemon Gin, conceived by Dr Anne Brock at Laverstoke Mill.
Mallory O’Meara’s award-winning Girly Drinks – A World History of Women and Alcohol is our book of choice and we check out Giulia Cuccurullo’s first class drinks and five star hospitality at the Artesian Bar in London.
Last but by no means least, we head over to Miami for a chat with the powerhouse that is Christine Wiseman to talk about how she’s kicking some serious ass as beverage Director at Bar Lab Hospitality.
What we’re mixing:
Gin, Gin Mule
60ml gin
2 slices root ginger
15ml lime juice
12-15 mint leaves
7.5ml sugar syrup
Ginger beer
Lime wedge to garnish
Method:
Muddle the mint and ginger in the bottom of a shaker tin. Add sugar syrup and gin, then shake vigorously. Double strain into a chilled Collins glass filled with ice. Top with ginger beer and garnish with lime wedge.
Created by Audrey Saunders
Appleton Estate 8 Year Old Reserve Rum
Bombay Sapphire Premier Cru Murcian Lemon Gin
Girly Drinks – A World History of Women and Alcohol
For details of Christine Wiseman’s projects, see Bar-Lab Hospitality
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What better time to kick off the brand new season of The Cocktail Lovers podcast than the eve of World Bartender Day? To celebrate, we're focusing on bartender-owned treats, starting with our choice of cocktail to kick off proceedings: the totally tropical, crowd-pleasing Porn Star Martini created in London by the late, very great Douglas Ankrah.
Then it's on to our two product choices – a non-alcoholic aperitivo called Amarico made in Italy and Orange Botanical Liqueur 'Triple Sec' from the Aperitivo Co based in Bristol. Our bar review finds us soaking up the good times and great cocktails on the menu at Joe and Dan Schofield's eponymous hot spot in Manchester and our reading matter is Lauren Mote's A Bartender's Guide To The World – cocktails and stories from 75 places.
Lastly, we're joined by Giacomo Giannotti and Margarita Sader from Paradiso in Barcelona, currently number one in The World's 50 Best Bars list.
World Bartender Day is on 24th March 2023 #worldbartenderday
Porn Star Martini
2 Martini glasses, preferably frozen, and tall shot glasses for Champagne on the side
80ml vanilla vodka
15ml Passoa (passionfruit liqueur)
Flesh and seeds of 4 passionfruit
5 teaspoons vanilla sugar
100ml Champagne
1 passionfruit, halved
Hard ice cubes
Method:
Shake all the ingredients except the Champagne, the halved passionfruit and 1 teaspoon of vanilla sugar in a Boston shaker, then strain into Martini glasses. Separately, pour out 2 glasses of Champagne and dust the halved passionfruit with the remaining sugar. Dunk the passionfruit in the Martini glasses, with spoons: the idea is to fish out the fruit, eat it with the spoon, drink the Champagne and then enjoy the cocktail at leisure.
Created by Douglas Ankrah. Recipe from 'Cocktails, shaken and stirred' by Douglas Ankrah
For more from The Cocktail Lovers, visit thecocktaillovers.com
For the products featured in this episode, see websites below:
A Bartender's Guide To The World – cocktails and stories from 75 places by Lauren Mote
Orange Botanical Liqueur 'Triple Sec'
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Are you doing 'Dry' this January? If so, we've got your back. In our last episode in this season we're putting the growing non-alcoholic category very much in focus and trust us, we were very impressed.
We start by tasting two new products, High Point Ruby Aperitif made in Cornwall and Savyll, a range of ready-to-drink cocktails from London.
Lyaness is our bar of choice. Why? Because we love the way they put as much creativity, care and attention into their 'boozeless' concoctions as they do their boozy counterparts. And book-wise, it's all about Kingsley Amis's cocktail essays, 'Everyday Drinking'.
Last but by no means, we head to Club Soda Tasting Room & Shop to talk to Laura Willoughby MBE who's on a mission to make the world a better place for people who are drinking less or not at all.
LLB (Lemon, Lime & Bitters)
150ml lemonade/soda or lemon & lime soda
15ml freshly-squeezed lime juice
4-5 dashes Angostura aromatic bitters
Lime to garnish (optional)
Method:
Pour lemonade and lime into an ice-filled Collins glass. Add 4-5 dashes of bitters and garnish with lime (optional). Serve with metal straw and stir bitters into the drink.
Everyday Drinking by Kingsley Amis
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Our penultimate episode sees us looking back on some of our favourite people, places and products from the past 12 months including:
Simone Caporale & Marc Alvarez
Drew Fleming
Giacomo Gianotti
Dan & Joe Schofield
Chicago
15ml cognac
15ml triple sec orange liqueur
2 dashes Angostura Aromatic Bitters
1 brown sugar cube
100ml Champagne or sparkling wine to top
Orange peel garnish
Method:
Drop the sugar cube into a champagne coupe or flute and a couple of dashes of the Angostura Aromatic Bitters on to it. Add the cognac and and triple sec. Carefully top up with the Champagne or sparkling wine. Squeeze the orange peel over the drink to express the oils and discard.
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Hands up if you've still got the Christmas shopping to do? Yup, us too… Don't worry, there's still time to get your Santa on (Royal Mail permitting) and to help you, we've picked out a list of gifts for the cocktail lovers in your life – from £10 and under to blow the budget.
What we're mixing:
Julie's Sherry Cobbler ( 1 large or 2 small serves)
90ml Lustau East India Solera Sherry
30ml dark rum
15ml double cream
15ml simple syrup or cinnamon syrup)
1 small egg
Grated nutmeg to garnish
Method:
Combine the sherry, rum, cream, syrup and egg in a shaker and shake without ice (30-45 seconds) to emulsify the egg. Add ice to the shaker and shake again, until chilled. Strain into a wine glass over fresh ice and garnish with grated nutmeg.
Taken from The Craft Cocktail Party – Delicious Drinks for Every Occasion by Julie Reiner
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Martini anyone? Whether you're a gin or vodka fan, we've got a winning base for you. In the vodka corner we have Elit, smooth-as-you-like thanks to its signature freeze-filteration process, and representing gin we have the re-released Beefeater Crown Jewel, weighing in at a hefty 50% ABV.
Martinis feature in our book choice, 'Cocktails, A Still Life', written by Christine Sismondo and James Waller and starring stunning oil paintings by Todd M. Casey, while artfully made drinks are on the menu at Line in Athens, the latest offering from Vasilis Kyritsis, Nikos Bakoulis and Dimitri Dafopoulos.
In the hotseat we have Dawn Davies, Buying Director at Speciality Drinks and The Whisky Exchange. Who better to ask how to buy, what to try and what we'll be drinking in 2023.
The Franklin
30ml dry vermouth
75ml London Dry Gin
1 dash Orange Bitters
2 green olives
Method:
Add the vermouth to a mixing glass filled with ice and stir. Discard the vermouth, then add the gin to the ice with Orange Bitters and stir. Strain into a chilled Martini or Nick & Nora glass, add the two olives and serve.
For more from The Cocktail Lovers, visit thecocktaillovers.com
For the products featured in this episode, see websites below:
The Cognac Show – 10-11 March 2023
The Rum Show – 14-15 July 2023
The Whisky Show – 29 Sept-1 October 2023
The Champagne Show – November 2023 dates tbc
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It's getting chilly here in Cocktail Towers so we're gravitating towards the rum corner of our cocktail cabinet. Our first review sees us warming up with Rum Union, a new product from the Holyrood Distillery in Scotland (!), before we succumb to the tropical heat found in La Hechicera Rum, hailing from sunny Colombia.
We've always liked the look and feel of velvet as a fabric but the new bar at the Corinthia Hotel in London, takes our love of Velvet to another level. Check in for live music, lush interiors and a stunning cocktail list from Salvatore 'The Maestro' Calabrese and his talented team. Then there's our book review, the clever Pour Me Another by J.M. Hirsch – we urge you to dive in to discover your new favourite drink.
Lastly, we catch up with Leo Robitschek, Vice President of Food & Drinks at Sydell Group. Tune in to hear how he rose from medical student to Bar Director at Michelin-starred Eleven Madison Park and Managing Partner of Food & Beverage at NoMad Hotel, as well as getting his top tips on making drinks for the Holiday season.
What we're mixing:
Perfect Manhattan
50ml rye whiskey or bourbon
25ml sweet vermouth
2 dashes Angostura aromatic bitters
Maraschino cherry to garnish
Method:
Add ingredients to a mixing glass filled with ice. Stir until chilled. Strain into a chilled cocktail glass and garnish with a maraschino cherry pierced on to a cocktail stick.
For more from The Cocktail Lovers, visit thecocktaillovers.com
For the products featured in this episode, see websites below:
Common Decency at NoMad London*
Pour Me Another – 250 ways to find your favourite drink by J.M. Hirsch
*Holiday Spectacular pop-up at Common Decency runs for six weeks from 16th November.
NoMAD Eggnog Recipe (serves 20)
6 eggs, separated
8 oz sugar
16 oz cream
32 oz milk
2 oz Frangelico
4 oz Chivas 12 yr
6 oz Michters bourbon
6 oz Martell Cognac
6 oz Havana Club Selecion de Maestros rum
1 whole nutmeg
Method
Place the egg whites in a 5-quart bowl and the egg yolks in a separate 5-quart bowl. Add 6 ounces of the sugar to the bowl with egg yolks, then whisk until the yolks turn pale yellow and thicken. Whisk in the cream, followed by the milk, Frangelico, whisky, bourbon,Cognac, and rum. Grate the nutmeg over the top and whisk until combined.Add 2 ounces of sugar to the egg whites and whisk until stiff peaks form. Slowly whisk in the egg yolk–spirits mixture. Reserve in an airtight container, refrigerated, for up to 2 months. When ready to serve, pour a serving into a single rocks glass and garnish with freshly grated nutmeg.
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What do we do when there's a nip in the air? We warm up with some gorgeous drinks.
First out of the drinks cabinet is Stauning Smoke Whisky – our pick for Bonfire Night, or any autumn/winter night for that matter. We follow that with an indulgent but dairy-free treat, Black Lines Oatnog.
Sterling in Manchester ticks all of the boxes that we look for in a bar that we want to hunker down in all winter: sexy lighting, plush leather seats, great service, good vibes, and onehelluva drinks and food list.
Our book choice is just the ticket for staving off the cold, it's The Cocktail Edit – Everything you need to know about how to make all the drinks that matter by Alice Lascelles.
Then ahead of the Athens Bar Show next week we talk to Thanos Prunarus, owner of Baba au Rum and In Love Again to talk about the bar scene and warming hospitality in one of our favourite capitals in the world.
Benny & Hot
50ml Bénédictine D.O.M. liqueur
50ml hot water
Squeeze of lemon juice
Method:
Stir ingredients together in a heat proof glass and serve.
For more from The Cocktail Lovers, visit thecocktaillovers.com
For the products featured in this episode, see websites below:
Athens Bar Show 8 & 9 November 2022
Athens Rum & Whiskey Festival 9 & 10 December 2022
The Cocktail Edit – Everything you need to know about how to make all the drinks that matterby Alice Lascelles
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As born and bred Londoners, we're always chuffed when we have any opportunity to shine a light on all that's great about our beloved capital.
We start with our two products: East London Liquor Company Kew Gin made in, you guessed it, East London, then take our tastebuds West to Chiswick to sample Sipsmith Cacao & Orange Gin.
Our book is 'The Cocktail Cabinet – The art, science and pleasure of mixing the perfect drink' by London-based flavour expert Zoe Burgess and as London Cocktail Week is in full swing, we highlight a few of the many events taking place in every corner of the capital.
Our guest this week is one of the OGs of the Cool Britannia bar scene, Nick Strangeway, who reflects on the London bar scene, past and present.
What we're mixing:
Shaky Pete's Ginger Brew
Created by Pete Jeary
Ingredients
50ml homemade ginger syrup*
50ml freshly-squeezed lemon juice
35ml London Dry Gin (we used Beefeater)
100ml London Pride ale
Method:
In a blender, blitz the ginger syrup, lemon juice, gin and half a cup of cubed ice for 10 seconds so ro. Strain through a coarse sieve into a frozen beer mug, so you still have a few ice chips in with the drink. Top with the London Pride and drink straight from the glass, as you would a beer.
*Ginger syrup
150g fresh root ginger, peeled and sliced
350g caster sugar
250ml water
Over a low heat, bring all the ingredients to the boil. Cool, strain, bottle, refrigerate.
Recipe from Hawksmoor at Home
The Cocktail Cabinet – the art, science and pleasure of mixing the perfect drink by Zoe Burgess
For the full London Cocktail Week programme and to sign up for your £15 wristband to entitle you to £7 cocktails, masterclasses and events across London, visit londoncocktailweek.com
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Want to know which bar has been voted the best in the world? Of course you so but you'll have to wait until the end of this episode…
Before that we have our two product reviews: Abasolo El Whisky de Mexico which takes us to the cornfields of sunny Mexico, followed by The Fords Gin Co Sloe gin which blends sloes from the UK and France.
We're in Venice for this week's chosen venue – the Art's Bar at the stunning St. Regis hotel. Our book choice is 60-Second Cocktail – Amazing drinks to make at home in a minute' by Joel Harrison and Neil Ridley.
This week's guest is Mark Sansom, Director of Content at The World's 50 Best Bars, 50 Best Restaurants and 50 Best Discovery. Here we speak to him about the nuts and bolts of The World's 50 Best Bars awards ceremony which he hosted in Barcelona earlier this week and share details of who made that much-coveted top spot, and other highlights from the list.
X Muse Fresh-piration by Denis Broci, Bras Manager, Claridges Hotel
50ml X Muse Vodka
10ml Italicus
75ml soda water
Fresh mint sprig and pink grapefruit wedge to garnish
Method:
Pour the first two ingredients over ice in Rocks glass. Top up with soda water and stir gently to combine. 'Clap' mint sprig in your hands to release the oils and aromas before placing on the inside of the glass with the pink grapefruit wedge.
60-Second Cocktails – Amazing drinks to make at home in a minute
For the full World's 50 Best Bars 2022 list, see here
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Boy, do we have some good stuff for you. In this episode we bring you two delicious products: an Eau de Vie from Capreolus Distillery in the Cotswolds and Old Duff Genever, from an Irishman based in New York.
Our library pick is a must-read for hosts at every level – André Darlington's fabulous 'Bar Menu – 100+ drinking food recipes for cocktail hours at home', a brand new book which does exactly what it says on the tin.
From New Orleans, it's all about the delights of the stunning Chandelier Bar at the Four Seasons hotel, and for a hotel closer to home, we speak to this week's guest, Anna Sebastian. Tune in to hear what she's done to breathe new life into the historic American Bar and its sassy younger sister, the Beaufort Bar and hear her thoughts on what you can do to bring some five-star hospitality into your own home.
White Negroni
30ml gin
30ml Lillet Blanc
30ml Suze
Lemon zest to garnish
Method:
Fill a Rocks glass with ice and stir ingredients over ice. Garnish with a lemon twist.
Bar Menu – 100+ drinking food recipes for cocktail hours at home
Chandelier Bar at the Four Seasons hotel
The American and Beaufort Bars at The Savoy
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We're back and while we've been away, we're thrilled to say that The Cocktail Lovers podcast picked up Best Broadcast, Podcast or Online Video Series at the Tales of the Cocktail Spirited Awards in New Orleans – whoop-la!
So what are we coming back with? Only the good stuff… Our drinks reviews take in Beesou, a honey-based aperitif from Britain and Ki No Bi, a big-hitting gin from Japan. Our library pick also puts Japan in the spotlight with Julia Momose’s award-winning book The Way of The Cocktail.
Closer to home, we head over to Little Mercies in London’s Crouch End for good vibes, top-notch drinks and an array of simply delicious bar bites. Then it's over to Paris where we catch up with Alex Francis from Little Red Door to talk about what’s in season, the importance of local and why their fabulous menu embraces farm to glass drinking.
Millionaires Martini
40ml gin
40ml dry vermouth
20ml Champagne or sparkling wine
Method:
Stir the first two ingredients over ice in a mixing glass. Pour into chilled Coupe glasses and top with Champagne or sparkling wine.
The Way of The Cocktail – Japanese Traditions, Techniques & Recipes
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In the last episode in this current season, it's all about the summery feels…
Our product reviews takes our tastebuds to sunny Mexico as we sample Nixta De Elote, an intriguing corn liqueur, and Vida De Muertos, a new expression from Del Maguey Mezcal. Bar-wise, we keep things a little closer to home as we head up to the terrace at The Nest at The Treehouse Hotel to soak up the sublime views and taste the delicious seasonal cocktails.
Then on to our book choice, which is all about the man who brought rays of light to the London bar scene: Mr Dick Bradsell, in the hot-off-the-press 'Dick Tales – Thank Yous and Sluggings' edited by Anistatia Miller and Jared Brown.
Lastly, we couldn't reference summer drinks without talking tiki, and we couldn't talk tiki without catching up with Sly Augustin, owner of Trailer Happiness. Tune in to find out how he brings the sunshine vibes to his basement bar in London's Notting Hill.
White Port & Tonic
50ml Graham's Blend No5 White Port
Tonic
Lemon wheel and mint sprig to garnish
Method:
Pour the Graham's Blend No5 into a Highball or wine glass with plenty of ice. Top up with tonic and garnish with fresh mint and a lemon slice.
For more from The Cocktail Lovers, visit thecocktaillovers.com
For the products featured in this episode, see websites below:
Dick Tales – Thank Yous and Sluggings
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With World Martini Day on 18th June and World Music Day on 21st June, we have Martinis, we have music and a whole lot more…
We start with our two product reviews: Gin D'Azur from sunny Provence and Birch Botanical Spirit from bonny Scotland, before heading over to London's longest serving bar, the American Bar at the Savoy to check out its brand new menu.
Then it's music, first in our featured book, Booze and Vinyl – A spirited guide to great music and mixed drink by André and Tenaya Darlington, followed by our interview with Jon Nickoll, resident pianist at the American Bar. Listen in to hear to hear about his journey in music, duets with Amy Winehouse and Paul McCartney and special performances live from his piano.
Dry Martini (of course)
Ingredients:
3 parts gin (we used Beefeater London Dry)
1 part dry vermouth (we used Martini Bianco)
Lemon twist
Method:
Stir ingredients over ice in a chilled mixing glass. Pour into a chilled Martini glass and garnish with a lemon zest.
Booze and Vinyl – A spirited guide to great music and mixed drink
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Bunting at the ready people, this week's episode is a right royal celebration of Her Majesty The Queen.
We taste two drinks created specially for the Platinum Jubilee. For £20, we have Foxdenton Jubilee Summer Pudding Gin Liqueur; add a few more noughts and you can buy the second product that we're tasting, the exceedingly regal Royal Salute Platinum Jubilee Edition, a snip at $20,000.
Having created cocktails for Her Majesty The Queen during his tenure at the American Bar at the Savoy, we thought it was only fitting to highlight the drinks of Joe Gilmore in his book Joe Gilmore And His Cocktails, and lastly, we head over to The Goring, a firm Royal favourite since it opened in 1910 to talk to its General Manager Michael Voigt, Bar Manager Tiago Mira and sample its Platinum Jubilee cocktails.
Dubonnet Cocktail
1 part gin
2 parts Dubonnet
Lemon twist
Method:
Stir ingredients over ice in a mixing glass. Pour into a chilled Nick & Nora garnish and garnish with a lemon zest.
Foxdenton Jubilee Summer Pudding Gin Liqueur
Royal Salute Platinum Jubilee Edition
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May 21st is World Whisky Day, so taking as our inspiration, we're keeping things suitably dark and tasty.
We kick things off with our two product reviews: the first, The Wiseman Bourbon – new to the UK; the other, one of our favourites, Takamaka Rum, bringing its St. André Series all the way from the Seychelles.
Shochu Lounge in Fitzrovia keeps the dark and sexy vibe going strong and as for (mostly) dark, contemplative – read 'classic' drinks to make at home, we're picking out 'Old Man Drinks' by Robert Schnakenberg.
Where does the whisky come in? That's down to this week's guest, Thomas Aske. co-founder of our favourite whisky bar Black Rock. Tune in to hear how he went from bar back to bar owner and, drum roll please, winning over the hard nuts in Dragons Den to amplify his monthly subscription service, Whisky Me.
What we're mixing:
Whisky Highball (serves one)
50ml blended whisky (we used Johnnie Walker Black Label)
100-150 ml soda water
Lemon peel to garnish
Method:
Fill a chilled Highball glass with ice. Add whisky (preferably from the freezer) and top up will chilled soda water. No need to stir. Garnish with lemon peel twist.
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There’s no particular theme to this week’s episode, just plenty of the good stuff we think you should have on your radar.
Starting with our two featured products: Acqua Bianca Liqueur from the Maestro Salvatore Calabrese and the nifty, very natty Crafty Little Rye from The Oxford Artisan Distillery – both great tipples to keep in mind for the warmer days ahead.
Rather than a standard bar review, we’ve gone large, talking about the cool experiences and fab drinks offering at Edinburgh’s latest visitor attraction, the state-of-the-art Johnnie Walker Princes Street in Edinburgh. As for our book, it’s an oldie but goodie packed with great recipes and ideas, it’s the excellent Good Things To Drink With Mr Lyan & Friends.
Then it’s over to Eric Van Beek from Handshake in Mexico City. With four bars in the World’s 50 Best Bars List, Mexico City and its bars are definitely on our must-visit list. Read more about them in the latest issue of The Cocktail Lovers magazine, available now.
And did we mention that we’re proud winners of the Best Food & Drink Podcast in the Publisher Podcast Awards? Time for a cocktail to celebrate:
The Dandy (serves 2)
25ml cognac
12.5ml Dom Benedictine Liqueur
12.5ml Luxardo Liqueur
12.5ml sugar syrup
Chilled Brut Champagne to top
Seasonal berries to garnish
Method:
Add first four ingredients to a mixing glass, stir to combine. Pour into chilled Coupes and top with Champagne. Garnish with seasonal berries. For a Punch, double the measures of the first four ingredients and add to a punch bowl. Pour the contents of a chilled bottle of Champagne into the bowl and garnish as above.
Good Things To Drink With Mr Lyan & Friends
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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:
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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
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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
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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
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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.
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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
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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.
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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
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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:
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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.
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The World's 50 Best Bars awards were presented at the Roundhouse in London on 7th December 2021 and naturally, we made it our business to be on the guest list. In this bonus episode we speak to the winners, the ace team from the Connaught Bar in London and catch up with a few of the teams who picked up special awards on the evening (apologies in advance for the sound quality!)
Lynnette Marrero from Llama Inn, New York, winner of the Altos Bartender's Bartender Award
Walter Meyenberg, Gina Barbachano and Ismael Martinez from Hanky Panky, Mexico City, winners of the Disaronno Highest New Entry Award
Hayley Traub and Riley Perrin Ellis from Attaboy, New York, winners of the Rémy Martin Legend of the List Awar
Mike Capoferri and Jaml Arif Thunderbolt, Los Angeles, winners of the Campari One To Watch Award
PLUS:
Ago Perrone, Giorgio Bargiani, Maura Milia and Riccardo Lugano from the Connaught Bar, London, voted number one on The World's 50 Best Bars list 2021.
For full details of the bars voted from 50 to 1 see here; for the bars voted from 100-51 see here
For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com
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With only a few weeks to go to Christmas, we're thinking parties: that means what to serve if you're throwing a soiree at home and where to go if you want to leave the entertainment to the professionals.
We kick off by mixing a Classic Champagne Cocktail, then open up a tasty low abv Winter Sparkling Tea from Fortnum & Mason, followed by the Christmas-pudding-in-a-glass Black Cow Christmas Spirit. Next we put on our party gear and head out to QT at The Green Room. With live music from top musicians, great cocktails, food and a chance to dance (or grab the mic), it ticks all the boxes for fabulous festive fun – whether you're in a group, with your partner or on your own.
If, on the other hand, you're planning a party at home, check out our library pick from top New York bartender Julie Reiner. Her book The Craft Cocktail Party is worth having in your library throughout the year but come winter it's invaluable, with chapters dedicated to Christmas and New Year's Eve drinks and plenty of handy hosting tips.
Which leads us nicely to our guest this week… Cocktail lovers, allow us to introduce you to the legend that is Mr Moe Aljaff from Two Schmucks in Barcelona. What this man doesn't know about bringing the party vibes to any room isn't worth knowing. Here he shares his expertise on getting the party started (and continuing) right.
What we're mixing:
Champagne Cocktail
30ml Cognac VSOP
3 dashes Angostura aromatic bitters
1 sugar cube
Brut Champagne/Cremant/Cava (Dry)
Orange zest
Method:
Coat sugar cube with the Angostura bitters then drop into a Champagne flute. Add the cognac to your glass then top with Champagne. Spritz with orange 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 check out their websites below:
Fortnum & Mason Winter Sparkling Tea
Read about Moe Aljaff and his bars here
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Boy, oh boy do we have a bumper episode lined up this week and it’s all about the ‘L’ word, luxury.
After mixing ourselves a cocktail (a cognac based Sidecar, seeing as you’re asking), we pick out two luxe products. The first is Seventy One Gin, a super tasting, super looking, super model of a gin, the other is Grand Marnier Cuvée du Centenaire.
Our book review sees us celebrating the words, wisdom and recipes from one of our favourite bars, Claridge’s, and our featured bar takes us to the best bar in the world (#official), the Connaught.
Then it's over to industry legend Salvatore Calabrese to hear how he made cocktails for The Queen, created magical moments for Stevie Wonder and shook up the world's most expensive cocktail. But that's not all. With over 50 years the industry under his belt, the man they call 'The Maestro' imparts some invaluable advice to aspiring bartenders, shares top tips for creating luxurious drinks experiences at home and tells us all how to make his Breakfast Martini like a pro.
It's a longer episode than usual but well worth the listen. Please let us know what you think.
What we're mixing:
Sidecar
50ml (2 parts) cognac
25ml (1 part) Cointreau
25ml (1 part) fresh lemon juice
Fine sugar for rimming glass
Orange twist
Method:
Shake cognac, Cointreau and lemon juice over ice. Strain into a chilled coupe glass, the rim of which has been dipped into fine sugar. Garnish with a twist of orange.
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 check out their websites below:
Claridge's – The Cocktail Book
Grand Marnier Cuvée du Centenaire
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We love this time of year. Not only do we get to layer up in our favourite winter clobber (huzzah), it gives us the chance to highlight some of our favourite warming spirits. Like The Busker, a delightful new range of Irish whiskies and Ron Santiago De Cuba Ron Extra Añejo 11 Years Old, a deliciously smooth, agreeably sweet rum all the way from sunny Cuba.
Our bar review takes us to the Highlands, courtesy of The Macallan Manor House at Rosewood London while our library pick celebrates the many wonders of one drink, the Negroni, a tiny book packed with over 30 inventive recipes from gin lovers David T. Smith and Keli Rivers.
Another book very much in focus in this episode is The Art of the Bar Cart by Vanessa Dina. We were so inspired by her fabulous tips and tricks on styling home bars that we tracked her down in San Francisco to find out more.
What we're mixing:
Jameson Orange Hot Chocolate
50ml Jameson Orange
200ml hot chocolate
50ml whipped double cream
Dark chocolate shavings and orange zest to garnish
Method:
Mix 50ml Jameson Orange with 200ml hot chocolate. Layer the top with the whipped double cream. Garnish with dark chocolate shavings and grated orange 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 check out their websites below:
Negroni by David T. Smith & Keli Rivers, published by Ryland Peters and available from all good book shops
Ron Santiago de Cuba Extra Añejo 11 Years Old
The Art of The Bar Cart by Vanessa Dina published by Chronicle Books and available from all good book shops
The Macallan Manor House at Rosewood London
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Another fortnight, another cocktail-tastic episode…
This week, we're taking inspiration from the big screen with 'Shaken: Drinking With James Bond & Ian Fleming'. Written by Edmund Weil, who just happens to be a distant relative of Fleming's, it's the official 007 cocktail book and as it's packed with fabulous recipes by Bobby Hiddleston and Mia Johannsen from Swift, we're sure even Daniel Craig would approve.
From the drinks cabinet, we've gone for products with serious credentials although neither brand takes itself too seriously. The first is a kick-ass chilli-infused spirit drink called A Horse With No Name, the other is a delicious range of canned cocktails by Whitebox Drinks.
Our bar review sees us heading back to Old Street in East London for delicious Gibson cocktails at The Gibson Bar, while our at home mix along is dedicated to one of our listeners, Flora Marriott. If you have a recipe that you'd like us to feature, drop us a line and we'll do our darnedest to make it happen.
What we're mixing:
Aviation
50ml London Dry Gin
12.5ml Luxardo Maraschino Liqueur
12.5ml freshly squeezed lemon juice
10ml Crême de Violette Liqueur
Cocktail cherry to garnish
Method:
Shake ingredients over ice. Pour into a chilled Cocktail glass. Add cocktail cherry to the bottom of the glass.
Here's looking at you Flora!
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:
Shaken: Drinking With James Bond & Ian Fleming
To find out more about Pritesh Mody and to order his bottled cocktails, see World of Zing
The Cocktail Lovers podcast is available every fortnight. Please subscribe so you never miss another episode, and while you're at it, why not leave us a review?
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Cocktail lovers take note, 11th-17th October is all about one spirit: rum. To celebrate, we chat to the Global Rum Ambassador Ian Burrell about the category in general as well as how to choose a rum to suit your palate and what's in store at the upcoming RumFest on 16th October.
But before we get to the interview, there are the reviews… In this episode we share our thoughts on Dima's Vodka from Ukraine, Amaro Santoni from Italy and the flavours of Japan to be found at Sachi and Sakaya, two bars in one building – Pantechnicon in Knightsbridge.
Tristan Stephenson's Curious Bartender Rum Odyssey from our cocktail library brings us back to the rum theme and the cocktail we're making this week seals the deal.
What we're mixing:
Rum Old Fashioned
50ml dark rum (we used Santa Teresa)
2 1/2 tsp either Demerara or Muscovado sugar syrup (2 parts sugar to one part water)
2 dashes Orange Bitters
2 dashes Angostura aromatic bitters
Orange peel to garnish
Method:
Stir all ingredients over ice in a Rocks glass. Garnish with an orange twist.
The Cocktail Lovers theme music is by Travis 'T-Bone' Watson
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:
RumFest
The RumFest trade event is on 15 October
RumFest Live and RumFest online is on 16 October. The live session will be split in two sessions 12-4pm and 5pm-9pm; the online session lasts for 5 hours
Spiced Rum Show 17 October
Tickets and information from rumfest.co.uk
The Cocktail Lovers podcast is available every fortnight
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Welcome back!
London Cocktail Week kicks off on 1st October, running to 31st October (hurrah!) and to celebrate, we begin our second season by catching up with its founders, Hannah Sharman-Cox and Siobhan Payne to talk why it runs for 31 days, what's on the agenda and what they're looking forward to on the LCW calendar.
We keep the London theme going by reviewing two product ranges created by London bartenders. The first is EasyMixt, the ultimate hack for mixing up simple and delicious cocktails at home, followed by Everleaf, a trio of non-alcoholic drinks created to deliver big-time flavour experiences.
The Savoy Cocktail Book, from one of the oldest venues in the capital comes under the spotlight in our book review and we head to Soma, one of the newest to check out the super cool decor and try out the Indian-inspired drinks.
What we're mixing:
Bramble
Created by the late, great London bartender Dick Bradsell
Ingredients
50ml/2 parts London Dry GIn
25ml/1 part freshly-squeezed lemon juice
12.5ml/1/2 part sugar syrup
12.5ml/1/2 part creme de mure liqueur
Method:
Shake the gin, lemon juice and sugar syrup over ice and strain into a rocks glass filled with crushed ice. Top with more crushed ice and form into a mound. Drizzle the creme de mure over to create a streaking effect. Garnish with a blackberry and lemon slice. Serve with a small metal, paper or sustainable straw.
The Cocktail Lovers theme music is by Travis 'T-Bone' Watson
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:
For the full London Cocktail Week programme and to sign up for your £15 wristband to entitles you to £7 cocktails, masterclasses and events across London, visit londoncocktailweek.com
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Question: How do we round up our very first (mini) season? Answer: With some incredibly tasty treats to keep your palates primed for what's coming next, that's how!
We've got gin – not just any old gin but the gorgeous, bursting with herbaceous goodness Savoury Gin from those clever chaps at Portobello Road Distillery, and we sample the creamy but light and quite frankly, luscious Disaronno Velvet Liqueur.
For the last bar review of our first season, we had to go pretty spesh, so we headed back to Claridge's (any excuse) and settled in for a sumptuous cocktail hour at Davies & Brook. Did you know that award-winning Chef Daniel Humm's Michelin-starred London restaurant had a dedicated bar? Well, it does and we recommend getting yourself down there pronto!
And our chosen book for this episode is one very dear to our hearts: it's The Negroni: A gaz regan Notion by the late, very great gaz regan (lower case 'g' and 'r' intended). Filled with all kinds of nuggets and noodlings about his favourite drink, it includes variations on this most classic of cocktails from some of the best bartenders in the world. Speaking of which, we check in to the recently opened Argo at the Four Seasons in Hong Kong to talk to Lorenzo Antinori about the dos and don'ts of cocktail garnishes.
What we're mixing:
Breakfast Martini
Created by the legendary Salvatore Calabrese aka the Maestro, this drink truly makes for a breakfast (or brunch) of champions. Make it at home and ask for it at Donovan's Bar at Browns Hotel.
Ingredients:
50ml Gin
15ml Cointreau
15ml freshly-squeezed lemon juice
1 bar spoon fine cut or no peel marmalade
Method:
Pour all ingredients into a shaker and stir to dissolve the marmalade. Add ice, shake and fine strain into a chilled cocktail glass. Garnish with shredded orange peel.
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 Negroni: A gaz regan Notion (currently out of print but have a check on Google)
Season two of The Cocktail Lovers podcast is coming late September. Be warned: it's going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews (hopefully, Covid will ease up so we can bring you our pick of locations from our travels), more fabulous products and, oh yes indeedy, plenty more episodes. Subscribe wherever you get your podcasts.
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This week we're flying the flag for Britain. Not in a jingoistic way, far from it. We're merely celebrating a few of the many fab people, places and products that are currently on our radar. It just so happens that they are made or conceived in GB. Like Filey Bay Single Malt Whisky, the first (and only?) whisky made, matured, bottled and batched in good old Yorkshire and The Cocktail Society, a drinks subscription service based in Oxford.
As far as reading material goes, we pick out the 15th edition of Difford's Guide To Cocktails, created by UK-based Simon Difford. Packed with 600 new and 900 revised cocktail recipes, it's essential reading for cocktail lovers everywhere. Meanwhile, our bar review takes us to Christina's, a brand new bar shining a light on the best of British ingredients, aperitivo style.
Lastly, we check in with Remy Savage at Bauhaus in London to talk all things glassware – from the beautiful range of glassware he's formulated for design company Nude, to how different styles of glasses affect the overall drinking experience. Fascinating stuff.
What we're mixing:
Dark 'N' Stormy
50ml / 2 parts dark rum
25ml / 1 part fresh lime juice
10ml / sugar syrup
2 dashes Angostura Aromatic Bitters
Ginger beer
Fresh lime to garnish
Method:
Mix all ingredients, except ginger beer, in a Collins glass. Stir and fill glass with cubed ice. Top with the ginger beer, stir again and garnish with a wedge of lime.
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:
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We continue the summer drinking vibes with some fab products to have on your radar. Such as Sipsmith Chilli & Lime Gin from their limited-edition Sipping Series, and Equiano Light, a new white(ish) rum dedicated to one of the most fascinating men in history, Odulah Equiano. From our groaning cocktail library we pick out 'The New Craft of the Cocktail: Everything You Need To Know To Think Like A Master Mixologist', a fabulous guide packed with top tips and 500 recipes from King Cocktail, Dale DeGroff.
Our bar review sees us soaking up the bright, brilliant and beautiful decidedly summery drinks created by Tato Giovanni at recently opened Sucre and Abajo and we gen up on all things tequila and mezcal with the queen of agave spirits, Ivy Mix.
What we're mixing: Piña Colada
50ml Equiano Light Rum (or white rum)
25ml Coco Re'al Cream of Coconut
25ml fresh pineapple juice
5ml fresh lime juice
Method:
Blend all ingredients together over crushed ice. Garnish with a dusting of nutmeg and three pineapple leaves.
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 New Craft of the Cocktail: Everything You Need To Know To Think Like A Master Mixologist With 500 Recipes by Dale DeGroff
The Spirits of Latin America – A Celebration of Culture and Cocktails, With 70 Recipes by Ivy Mix
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The sun may not have its hat on but according to our calendar, it's summer so we're choosing our drinks accordingly.
Our product review sees us sipping the latest sunshine-centric can from the clever chaps at Empirical Spirits in Copenhagen and for when evenings draw in, we open a tip-top bottled Old Fashioned from the team at Hawksmoor London.
We go in full summer mode with this week's book recommendation, the fabulously retro, unashamedly kitsch 'Trader Vic's Tiki Party', however, our bar review is much more serious as we head to the light-filled space upstairs at Swift in Soho.
And it's destination Athens where we catch up with Vasillis Kyritsis and Nikos Bakoulis from the award-winning bar The Clumsies (proudly positioned at number three on the World's 50 Best Bars list if you don't mind!) Tune in for their expert tips on pimping up your G&T, using seasonal ingredients and making simple and delicious refreshing drinks.
Summer essential: Don't miss the Luxardo Secret Piazza running in the delightful courtyard at Hush, 8 Lancashire Court, London W1S 1EY until end of September 2021. Offering a season of delicious drinks including the Colada Italiana, Piazza Spritz and Dolce Vita, as well as a sumptuous food menu, it's the place to get a taste of the Med without leaving central London.
For bookings and further details, see hush.co.uk
What we're drinking:
Tom Collins
50ml Old Tom Gin
25ml lemon juice
15ml sugar syrup
Soda water
Lemon slice and cocktail cherry to garnish
Method:
Add first three ingredients to a Collins glass and stir. Fill glass with ice, top with soda water and stir again. Garnish with lemon slice and cocktail cherry.
What we'll be drinking next week…
Piña Colada (sound track optional)
You'll need:
50ml white rum
25ml Coco Reàl Cream of Coconut
25ml fresh pineapple juice
5ml freshly squeezed lime juice
And a blender. Be warned: this one is going to be noisy, but it's worth it!
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:
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This episode is packed with all kinds of cocktail-loving goodness – from how to be the perfect host at home to where to go for first-class hosting skills at one of our favourite London hotels.
Our drinks cabinet reveals two products from Discarded Spirits Co – a vodka and a rum, both cleverly made with products that would have otherwise gone to waste and we try a bottled cocktail fit for a world famous spy, courtesy of the suppliers to Her Majesty The Queen.
The wonderfully witty, packed full of handy tips, Esquire's Handbook For Hosts is our literary pick this week and we learn a whole lot of inventive ways to use store cupboard ingredients in our cocktails from JJ Goodman.
What we're mixing:
Paloma (in honour of National Tequila Day)
50ml Patrón Silver Tequila
Two Keys Pink Grapefruit Soda
Pink grapefruit wedge to garnish
Pink Himalayan Salt to rim your glass (optional)
Method:
Dampen the rim of your Collins glass with water, then gently press into a saucer filled with salt to coat the rim.
Fill your glass with ice cubes then pour tequila in the glass and lengthen with Two Keys Pink Grapefruit Soda. With a bar spoon or chopstick, gently mix ingredients together. Garnish with a pink grapefruit wedge. Enjoy!
The Cocktail Lovers theme music is by Travis 'T-Bone' Watson
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:
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Just because you're not partaking in full-strength cocktails doesn't mean that you have to miss out on complex, well crafted drinks. In this episode we shine a light on the people and products making no and low abv beverages clever, classy and cool.
We review Æcorn Aromatic, a non-alcoholic aperitif that packs a flavoursome punch, and try Crossip, a new range of alcohol-free spirits created by a fitness fanatic bartender Carl Anthony Brown. From our cocktail library it's the aptly titled, bursting with goodness 'How To Drink Without Drinking – celebratory alcohol-free drinks for any time of day' by Fiona Beckett, while our bar review takes us to Tayer + Elementary where creative cocktails of the no, low and full-strength varieties are always on the menu.
Camille Vidal, founder of La Maison Wellness is in the hotseat this week talking about how to be a healthy hedonist, advising on how reduce, replace and remove alcohol from your glass without losing any of the flavour experience.
What we're mixing: LLB (lemon, lime & bitters)
4-5 dashes Angostura aromatic bitters
20ml lime cordial or 15ml freshly-squeezed lime juice (the cordial will add more sweetness)
Lemonade to lengthen
Lemon wedge to garnish
Method:
Add 4-5 dashes of Angostura bitters to a Collins glass. Gently 'roll' the bitters around to coat as much of the inside of your glass as possible. Fill your glass with ice, then add the lime cordial or freshly-squeezed lime juice and lemonade. Add a few extra dashes of Angostura on top , stir gently with metal straw to combine. Garnish with a lime wedge.
Tip: don't forget to add the lime cordial otherwise it's just LB!
The Cocktail Lovers theme music is by Travis 'T-Bone' Watson
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:
How To Drink Without Drinking – celebratory alcohol-free drinks for any time of day
Camille's suggested non-alcoholic products
Camille's non-alcoholic cocktail recipe:
Bright Side Spritz
Ingredients
50ml Seedlip Grove 42
50ml grapefruit juice
25ml honey water
1 teaspoon rose water
Top with Fentimans Pink Rhubarb Tonic Water
Method
Pour your Seedlip Grove 42, grapefruit juice, honey water and rose water into your shaker and add ice. Give all the ingredients a good shake and strain into a wine glass. Then fill your glass with ice and top with Fentimans pink rhubarb tonic water. Finally garnish with a slice of grapefruit and if you have some rose petals to make it extra fancy!
For more recipes, product recommendations, how-to videos and events, sign up to lamaisonwellness.com
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We've packed all kinds of cocktail-loving goodness into this issue. We start with a review two of fruity (ish) cocktails: one, Apples, a refreshing, super delightful cocktail in cans from the clever team at Coupette in East London; the other, the unmistakable taste of Jaffa Cakes, distilled into a trio of spirits. Bear with us here, we are very much aware that it sounds like a gimmick but we were pleasantly surprised by the taste.
Our books review takes in Beautiful Booze by Natalie Migliarini and James Stevenson and we head over to A Bar With Shapes For A Name to discover how the Bauhaus movement translates into an artfully conceived venue and equally creative drinks.
Jim Meehan speaks to us from Portland, Oregon where we check in with him to talk all things Punch, from the ingredients to the glossary and how and when to serve. Last but no means least, JJ Goodman from the London Cocktail Club shares his invaluable cocktail hack for making kitchen cupboard triple sec (file this one under 'essentials')
What we're mixing:
A Mojito (in celebration of National Mojito Day on 11th July)
Ingredients:
Approx 10 fresh mint leaves
25ml freshly-squeezed lime juice
20ml sugar syrup*
50ml white rum – we use Bacardí Superior
Lime sprig to garnish
Method:
Add fresh mint leaves, freshly-squeezed lime juice and sugar syrup to a Collins glass. Half fill glass with crushed ice and stir to combine ingredients. Top up the glass with more crushed ice. Place the mint sprig in in the palm of your hand and 'clap' together to release the oils, then place in the side of your glass along with a paper or better still, metal straw. (No plastic straws allowed!)
*To make sugar syrup, combine equal parts caster sugar and water in a sterilised bottle. Shake to dissolve. Store in the fridge.
The Cocktail Lovers theme music is by Travis 'T-Bone' Watson
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:
Beautiful Booze – Stylish Cocktails To Make At Home
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We made it our business to be amongst the first in the queue to check out the two bars at the gorgeous new NoMad London, and as we imagined, they didn't disappoint. There's Side Hustle upstairs and Atrium downstairs – if you're cocktail lovers like us, we suggest you make it your business to visit both
Keeping our review hats on we try a new spirit drink called Aloha65, discover Baldoria vermouths and extol the virtues of 'Schofield's Fine and Classic Cocktails – Celebrated Libations and Other Fancy Drinks' by Joe and Daniel Schofield.
Lastly, we talk to Andy Shannon about Candra Drinks, the fab new website he's co-created with spirited consumers in mind. There's recipes, videos, drinks calculators, recipe searches, playlists – in short everything you need to make amazing drinks at home. It's definitely worth having on your radar.
This week's cocktail hack is courtesy of Simone Caporale from Sips Drinkery House, Barcelona.
What we're mixing:
Sandrae's Hot Toddy
Hot water
1/2 freshly squeezed lemon
1-2 tsp honey
50ml rum, brandy, whisky
Method:
The beauty is, there is no method! Combine the lemon and honey in a mug, pour in boiling water and top with your spirit of choice. Stir the lot together and adjust to your specified taste. Job done.
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 check out their websites below:
The Cocktail Lovers theme music is by Travis 'T Bone' Watson
Schofield's Fine and Classic Cocktails
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This week we're thrilled to welcome Simone Caporale to The Cocktail Lovers podcast (cue clapping sound effects and throw in a couple of 'whoops' for good measure!)
As an Italian who has just opened his first independent bar in Barcelona, we couldn't think of a better (or nicer) person to talk to about the art of the aperitivo. In this episode the multi-award-winning bartender gives us a brief insight into the history of aperitifs, tells us how spritzes have gained popularity around the world, gives his insights on how aperitivo differs in Italy and Spain and shares some inspiring tips on how we can all bring some aperitivo elegance into our summer drinking repertoires – whether the sun is shining or not.
From our drinks cabinet we taste Seven Tails XO, a modern brandy created specially for mixing and try out Linden Leaf Cocktail Elements, the clever new atomisers adding a hit of citrus freshness to your glass.
Cas Oh's excellent book, 'Co-Specs' gets the thumbs up as our pick of books to add to your cocktail library and our bar review takes us to Mexico via Marylebone to Maxim Schulte's excellent Mezcalaria at Kol.
There's more too… Listen to the end for details of how to win a fabulous, very special bottle of Royal Salute The Polo Estancia Edition. Entries close 28th July. You're welcome…
What we're mixing:
A Classic Daiquiri
(recipe from the Schofield's Fine and Classic Cocktails)
15ml caster sugar
30ml freshly-squeezed lime juice
60ml white rum (we used Bacardí)
Method:
Place the caster sugar and lime juice in a shaker and stir to dissolve the sugar. Add the rum and shake with ice. Strain into a chilled coupette and serve.
For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com
To see the products feature in this episode, see our Instagram page @thecocktaillovers and check out their websites below:
The Cocktail Lovers theme music is by Travis 'T Bone Watson
Sips Drinkery House (now open!)
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Three is the magic number as we review one in a series of three delicious rums from the Caribbean, sample a trio of sexy new shochus from Japan and dive into a brilliant book featuring 100 gin recipes using only three ingredients.
Insider know-how comes courtesy of the three top guns at the award-winning Connaught Bar in London, Ago Perrone, Giorgio Bargiani and Maura Millia sharing their invaluable tips on everything you need to know to make the perfect Dry Martini, including when to shake, how to stir and the all-important ingredient, ice.
And our bar review is without doubt of the poshest pop-up we've ever been to, Solas at the Savoy, is a real corker not only in the looks department but also the food and drink, courtesy of Bowmore Single Malt Islay Whisky
What we're mixing: a three ingredient special (natch) – the Negroni
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, see our Instagram page @thecocktaillovers
and check out their websites below:
Sip: 100 Gin Cocktails With Only Three Ingredients
Solas at the Savoy (open until 21 June '21)
The Cocktail Lovers theme music is by Travis 'T Bone' Watson
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