Appearance, aroma, flavour – the enjoyment of great drinks works on many levels – driven by aesthetics or emotions. Behind them, though, is often a great deal of deep and demanding thinking. This episode celebrates this thinking.

We have two products which take on the difficult task of creating delicious non-alcoholic drinks: the complex Crossip Blazing Pineapple and, the delicious ready-to- drink Jasmine and Lily Highball created in partnership with the bright minds at Tayer + Everleaf.

Then there's our book choice… This week we're taking a deep dive into the many and varied thought processes that go into becoming a great bartender, via the tome that is The Cocktail Balance 2.0, by Stanislav Harcinik. Our bar choice takes us to The Rivoli Bar at The Ritz where they unveil their first new concept cocktail menu in the history of the bar, it's the playful yet thought-provoking 'Biodynamic Forces Through The Alchemy of Planets and Plants' Then we catch up with Ben MacFarland and Tom Sandham to chat to them about bringing the stories behind drinks to life in their award-winning comedy shows, where they go by the aptly named The Thinking Drinkers.

What we're mixing:

Adonis

45ml fino sherry

45ml sweet vermouth

4 dashes orange bitters

Orange zest (discarded)

Method:

Combine all ingredients in a mixing jar, add ice, and stir until well chilled. Strain into a cocktail or wine glass. Aromatise with a spritz of orange oils from orange zest, then discard.

In this episode:

Campari Bar at The Alchemist

Crossip Drinks Blazing Pineapple

Press Club DC

Tayer + Everleaf Jasmine + Lily Highball

The Cocktail Balance 2.0 by Stanislav Harcinik

The Rivoli Bar at The Ritz

The Thinking Drinkers

Waldorf Astoria New York

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In this episode we look back at some of our favourite moments of 2024 and look forward to 2025. Top of our list is a visit to Mexico for the two venues from this week's guests: Maura and Alex Lawrence Milia.

What we're mixing:

Imperial Cocktail

45ml London Dry Gin

45ml dry vermouth

2.5ml Maraschino Liqueur

2 dashes Angostura aromatic bitters

Method:

Stir ingredients over ice. Strain into a chilled Cocktail glass.

In this episode:

American Bar at The Savoy

Archive & Myth

Baba Au Rum

Café Arixi

Devil's Cut

Employees Only

Gleneagles

Handshake

Himkok

Kiki Lounge

LPM

Mirror Bar

Muse at RSA House

Ocho Distillery

Outline

Passing Fancies

Salle de Personal

Schmuck

Sip & Guzzle

The Clumsies

The Emory Rooftop Bar

The Glenturret Distillery

The Spy Bar

Villa Igeia

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We're less than a week away from Christmas Day and we don't know about you but we're definitely in the festive mood. While this episode won’t see us going into full eggnog and sleigh-bell sound effects mode, we're certainly offering a nod in the Christmas direction.

Our book choice is one that we always rely on for the season – it’s How To Drink At Christmas from Victoria Moore.

As for our product choices, we’d be incredibly happy to unwrap either of these bottles: Bellamie Cherry Liqueur Aperitif, and Aultmore Speyside Single Malt Scotch Whisky Cask Finish Collection.

Our bar choice is a modern classic at any time of the year but particularly comes into it own for a cosy winter drink or two, it’s Satan’s Whiskers in East London.

Finally, our guest shares her profound knowledge of all things agave, gives some excellent gifting suggestions and tells us the tequila she’d like to find in her stocking this year – it's the wonderful Gaby Moncada.

What we're mixing:

Wild Turkey Festive Cheer

40ml Wild Turkey 101

10ml ginger liqueur

5ml maple syrup

4 dashes Angostura Bitters

Method:

Combine all ingredients in a mixing jar, add ice, and stir until well chilled. Strain into a rocks glass filled with ice. Garnish with cinnamon and if you’re feeling fancy, a holly leaf.

In this episode:

Autlmore Speyside Single Malt Scotch Whisky Cask Finish Collection

Bellamie Cherry Liqueur Aperitif

How To Drink At Christmas by Victoria Moore

Satan's Whiskers

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De Kuyper is an icon in the drinks world. It’s been producing spirits for over 300 years, and the liqueurs, for which is rightly famous, for more than a century.

So in this special episode we’re thrilled to be joined by De Kuyper Master Distiller Myriam Hendrickx, and De Kuyper Global Brand Ambassador Max de Smit to find out more, including what makes De Kuyper so special, insights into some of the delicious expressions in the portfolio and, of course, how these liqueurs can inspire bartenders in their cocktail creations. 

What we're mixing:

Sidecar

Ingredients

1 part De Kuyper Curacao

2 parts cognac

1 part lemon

1 bar spoon sugar

Method:

Shake all ingredients with ice and strain into a coupe glass.

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Twenty years ago today Jason Kosmas, Dushan Zaríc, Igor Hadzismajlovic, Henry LaFargue and Bill Gilroy opened Employees Only NYC and we're thrilled that Jason and Dushan are joining us to talk all things EO today. But before we get to hear their thoughts on everything from the art of free pouring to how they build and retain their teams, we check out some new products and a recently opened bar.

In the new drinks corner we have a collection of three clever and extremely delicious ready-to-drink cocktails inspired by perfume accords from Tayer Studios + Cream Projects. The heady scents of Sri Lanka are captured in five exquisite cocktail seasonings called Three Families, named after Ryan Chetiyawardana, Rockland Distilleries and Dilmah Tea, the three Sri Lankan businesses behind the brand.

Maison Assouline in London has published a new book in honour of the 10th year of its bijou bar, Swans. With words by Millie Milliken and 20 recipes by Gabor Onufer, it's one for the bar's many fans.

RSA House is another London institute with art at its core and its latest addition Muse at RSA House is the perfect spot for cocktails with traceability and sustainability at their core.

Then it's over to New York where we catch up with Jason and Dushan ahead of their celebrations.

What we're mixing:

French Connection

50ml cognac VS or VSOP

25ml amaretto liqueur

Method:

Stir both ingredients over ice in a rocks glass and serve.

In this episode:

Employees Only NYC

Muse at RSA House

Swans Bar Book

Tayer Studios + Cream Projects

Three Families Cocktail Seasonings

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We love Christmas as much as the next person but at this time of year comes the dreaded question of what to gift family and friends. That’s where this special podcast episode comes in. We’ve teamed up with our friends at Cider Mill Press to delve through their extensive catalogue of cocktail books and suggest Christmas gifts that are as useful as they are beautiful.

Whether cocktail aficionado or cocktail newbie, someone looking to take their home cocktails to the next level, a Martini fan, a friend on a whisky journey, or simply someone you know who’s looking to make Christmas and New Year celebrations a little more interesting than simply opening a bottle of something sparkling, we have suggestions for these and more in our pick from the incredible range of books available from Cider Mill Press.

Along with giving reasons for our selection we also mix up a couple of cocktails (Pink Gin and Boulevardier) taken from the recipes in two of our book choices.

We hope you enjoy listening and get some Christmas gift inspiration. And while you’re about it why not choose something for yourself?

Our selection from the Cider Mill Press range:

Sip and Sensibility: An Inspired Literary Cocktail Collection, by Tim Rayborn

The Martini Field Guide: Martini Culture for the Cocktail Renaissance, by Shane Carley

The Encyclopedia of Cocktails: Over 1,000 Cocktails for Every Occasion, by The Coastal Kitchen

The Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions, by Kurt Maitland

The Home Mixologist: Shake Up Your Cocktail Game with 150 Recipes, edited by Shane Carley

How to Drink Whiskey: From Grains to Glasses, Everything You Need to Know, by Carlo DeVito

Bubbly: A Collection of Champagne and Sparkling Cocktails, by Colleen Jeffers

Cocktails: The New Classics, by Cider Mill Press

To find out more about the Cider Mill Press range visit cidermillpress.com

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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.

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

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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.

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

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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.

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

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