Our penultimate episode sees us looking back on some of our favourite people, places and products from the past 12 months including:

Amaro

Common Decency

Himkok

Line

Seed Library

Velvet

Beefeater Crown Jewel

Capreolus Distillery

Fords Sloe Gin

Nixta Corn Liqueur

Woven Whisky

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.

Hosted on Acast. See acast.com/privacy for more information.