Folgen
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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:
Archive & Myth
Fords Gin
Komos Anejo Cristalino tequila
Takamaka Le Clos Series, Batch #5
Thames Distillers
The Maison Premier Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Carousel Bar
City Eats: New Orleans – 50 Recipes From The Best Of The Big Easy by Beth D'Addono
French 75 Bar at Arnaud's
Jewel of the South
Napoleon House
New Orleans Cocktails – An Elegant Collection of Over 100 Recipes Inspired By The Big Easy by Sarah Baird
Sazerac Bar at the Roosevelt
Sazerac De Forge Cognac
Sazerac Straight Rye Whiskey
On our radar:
American Bar at Gleneages at Lyaness – 4th-17th November
New York Bartender Week – 18th-24th November
The World's 50 Best Bars
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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Fehlende Folgen?
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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
Hosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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.
Hoot The Redeemer
MOTH Drinks
Nauticus
Panda & Sons
The Berkeley Rooftop Pool & Bar
The Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper English
Whitebox Cocktails
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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.
Donovan Bar
Double Chicken Please
Freezer Door Cocktails – 75 cocktails that are ready when you are by JM Hirsch
Outlier Hoolie Manx White Rum
Sogood sake
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)
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
Subscribe to the latest issue of The Cocktail Lovers magazine here For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
Crazy Gin Co
Hacha Bar
Hapusa Gin
Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks by Toni Tipton-Martin
Matugga Rum
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
Gaucho Restaurants
Kiki Lounge
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
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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:
Artesian Bar at The Langham
Citadelle Rouge Gin
Garden Swift Gin
Humble Chicken
Kioku Bar at Raffles
The Bartender's Pantry – A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso with Emma Jantzen
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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:
Avíon Silver Tequila
Ocho Tequila
Patrón Extra Añejo
The Essential Tequila & Mezcal Companion – How to select, collect & savor agave spirits by Tess Rose Lampert
The Mezcalaria at KOL
The Tequila Ambassador V.O
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
The Pinnacle Guide
The Spy Bar
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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:
CopperBay
CopperBay at Hotel Lancaster
How To Taste – a guide to discovering flavour and savouring life Hotel Lancaster
Marquis de Montesquieu armagnac
The Heart Cut
Wacky Wombat
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
Equiano Ominira Rum
Three Sheets Bar
Tokyo Confidential
Toku Sake
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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!
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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 Aberturret Gin
The Connaught Bar – recipes and iconic creations by Agostino Perrone with Giorgio Bargiani and Maura Milia
Passing Fancies Bar
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
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
Dram
Linie Aquavit
Seasn Cocktail Bitters
Sip & Guzzle
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
Highclerc Castle Gin
REAL Peony Blush Fermented Tea
Nipperkin
Three Spirit Drinks
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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
For more from The Cocktail Lovers, visit thecocktaillovers.comProducts included in this episode:
Ardray Blended Scotch Whisky
Botivo
Capreolus Distillery
The Lost Explorer Mezcal
The London Vermouth Co
Pod Pea Vodka
Renais Gin
Savoia Americano
Seventy One Gin
Bars included in this episode:
Barro Negro
Boadas
The Cambridge Public House
Double Chicken Please
Floreria Atlantico Barcelona
Foco
Handshake
Himkok
Igiea Terraza Bar
Kwant
Sastreria Martinez
Viajante87
What we're looking forward to:
Ajabu
The Schmucks
Sip & Guzzle
Tokyo Confidential
Twice Shy
Portobello Star
Hosted on Acast. See acast.com/privacy for more information.
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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.
Hosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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.
Atelier Coupette
Savoia Orancio
Shivering Mountain Premium Pink Gin
Tayer + Elementary
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
Welcome Home by Death & Co
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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
Aber Falls Single Malt Whisky
Brugal 1888 Double Aged Rum
Passing Fancies
Signature Cocktails by Amanda Schuster
Italian Bars:
Aman
Arts Bar
Experimental Cocktail Club
Bar Longhi at The Gritti Palace
Harry's Bar Venice
Osteria I Rusteghi
The Library Bar at Nolinski Venezia
Venice Cocktail Week
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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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.
For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below: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.
Juliette Larrouy
Le Morton Calvados Domfrontais Calvados
Schmuck
Showerings Dry Vintage Cider
World Cocktail Atlas by Olly Smith
The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxHosted on Acast. See acast.com/privacy for more information.
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