The Cocktail Lovers

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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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.

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)

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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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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.

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

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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!

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

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