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:

Amaro Bar

Baldoria Vermouth

Gibson Bar London

Gibson Bar Singapore

Meehan's Bartender Manual and Jim Meehan on The Cocktail Lovers podcast

Silver Circle Aquavit

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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