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:

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

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