The Cocktail Lovers

There’s no particular theme to this week’s episode, just plenty of the good stuff we think you should have on your radar.

Starting with our two featured products: Acqua Bianca Liqueur from the Maestro Salvatore Calabrese and the nifty, very natty Crafty Little Rye from The Oxford Artisan Distillery – both great tipples to keep in mind for the warmer days ahead.

Rather than a standard bar review, we’ve gone large, talking about the cool experiences and fab drinks offering at Edinburgh’s latest visitor attraction, the state-of-the-art Johnnie Walker Princes Street in Edinburgh. As for our book, it’s an oldie but goodie packed with great recipes and ideas, it’s the excellent Good Things To Drink With Mr Lyan & Friends.

Then it’s over to Eric Van Beek from Handshake in Mexico City. With four bars in the World’s 50 Best Bars List, Mexico City and its bars are definitely on our must-visit list. Read more about them in the latest issue of The Cocktail Lovers magazine, available now. 

And did we mention that we’re proud winners of the Best Food & Drink Podcast in the Publisher Podcast Awards? Time for a cocktail to celebrate:

The Dandy (serves 2)

25ml cognac

12.5ml Dom Benedictine Liqueur

12.5ml Luxardo Liqueur

12.5ml sugar syrup

Chilled Brut Champagne to top

Seasonal berries to garnish

Method:

Add first four ingredients to a mixing glass, stir to combine. Pour into chilled Coupes and top with Champagne. Garnish with seasonal berries. For a Punch, double the measures of the first four ingredients and add to a punch bowl. Pour the contents of a chilled bottle of Champagne into the bowl and garnish as above.

Acqua Bianca

Crafty Little Rye

Good Things To Drink With Mr Lyan & Friends

Handshake Bar

Johnnie Walker Princes Street

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Today is National Tea Day, so naturally we're brewing up something special in that department. But rather than mixing things up for ourselves, we're featuring two canned cocktails: one, Empirical Can O1 with milky oolong tea, the other, Riddles Ice Tea starring tequila. The tea theme continues in this week's library pick, the mouthwatering, truly amazing 'Time For Tea' by Tom Parker-Bowles.

With tea taken care of, we head to Canary Wharf to sample the cocktail delights at The Lowback, the fab new addition from the Hawksmoor team, then it's over to Liam Broom and Chris Tanner for cocktail tips and to find out about their cool collaboration at Silverleaf.

What we're mixing:

English 75 (serves 1)

50ml gin

15ml freshly squeezed lemon juice

5ml sugar syrup

English Sparkling Wine to lengthen

Method:

Shake first three ingredients over ice. Pour into a chilled flute and top with English Sparkling Wine. Stir gently to combine.

For the products featured in this episode, see websites below:

Empirical

Riddles Tequila Ice Tea

Silverleaf

The Lowback

Time For Tea

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We're calling this the Big G episode. Why? Because it's where we mix up grape, grain and gin.

We look ahead to National Gin and Tonic Day as we sample two gins: one from India, the other from Cornwall and we get our grape fix from this weeks’ library pick – not a recipe book but a memoir called 'Wine Girl', by Victoria James.

We have an interview with the OG of British motor racing, the one, the only Jenson Button who talks about his latest project, which blends two of his newfound passions: coach building and whisky. And our last G is reserved for Gabriel Waterhouse, who heads up The Water House Project in East London. The food is fab but wait 'til you try the house made non-alcoholic pairings. Quite frankly, they’re bloody genius.

What we're mixing:

Americano

2 parts Campari

2 parts sweet vermouth

3 parts soda

Orange twist to garnish

Method:

Fill a Highball glass with ice, then add the Campari and sweet vermouth. Top with the soda water and stir gently to combine. Garnish with an orange twist.

Coachbuilt Whisky

Jaisalmer Gin

Penny Drop Cornish Old Tom Gin

The Waterhouse Project

Wine Girl

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We start by mixing a special cocktail with Dima's, a proudly Ukranian Vodka.

The rest of the show takes in two wee bottles with big ideas. There's Beeble, a honey-infused whisky and Smål, a diminutive gin bursting with flavour and attitude. Our library pick makes no apology for its heftiness – each of the 900+ pages in 'The Oxford Companion To Spirits & Cocktails' is there for a reason.

And on to our featured bar, Seed Library. With its delicious drinks, groovy 70s-esque living room vibe and carefully curated vinyl collection, it's a must-visit for oldies and newcomers alike.

Then there's our sponsored interview from Geoff Robinson talking about the characteristics of Santa Teresa 1796 rum and the brand new City Solera programme.

Ukranian Fizz

30ml Dima's Vodka

10ml freshly-squeezed lemon juice

10ml limoncello

3 slices of cucumber

90ml sparkling wine

Method:

Shake the first four ingredients over ice. Double strain into a chilled flute or wine glass and top with 90ml of sparkling wine. Garnish with a strip of cucumber or lemon slice (optional).

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

Beeble

Dima's Vodka

Santa Teresa 1796 Rum

Seed Library

Smål

The Oxford Companion to Spirits & Cocktails

To donate to Ukraine, see:

Disasters Emergency Committee

Red Cross

Unicef

For details of Santa Teresa City Solera programme follow Geoff Robinson

Benjamin Nolf, (France) ben_spirits

Luis Viera, (Madrid) luisviera_ronsantateres

#CitySolera1796

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Keeping the International Women’s Day thanks and praise going, this week’s episode shines a light on just a few of the many (many) phenomenal women and womxn working in the drinks industry.

We sample two drinks: an Irish Whiskey created by Ireland's first modern whiskey bonder, Louise McGuane, and a craft IPA from Master Brewer Jaega Wise over at Wild Card Brewery. Mezcal is on the menu at Doña, the fabulous bar and entertainment space created by Thea Cumming and Lucia Massey, while Alice Lascelles excellent '10 Cocktails – The Art of Convivial Drinking' is this week's library pick.

For this special episode, we had to have a very special, phenomenal guest and for us, Julie Reiner fits the bill perfectly. With more than 20 years in the industry, covering everything from bar owner and educator, to consultant, judge and author, she's a true inspiration for bartenders – male, female or otherwise – all around the world.

For our International Women's Day tribute, check our write-up here

What we’re mixing:

Hanky Panky (serves one)

Created by the late, great Ada 'Coley' Coleman, head bartender at the American Bar at the Savoy, London from 1903-1926

45ml gin (we used Fords Gin)

45ml sweet vermouth (we used Martini Rosso)

2.5ml Fernet Branca

Method:

Stir ingredients over ice in a mixing glass. Pour into chilled Nick and Nora glasses and garnish with orange zest.

Ten Cocktails – The Art of Convivial Drinking by Alice Lascelles

Clover Club

Doña

JJ Corry Irish Whiskey

Interview with Louise McGuane in The Cocktail Lovers magazine

Wild Card Brewery

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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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What tipples will you be serving on Valentine's Day? We say, forget the wine and Champagne, February 14th is about sharing the cocktail love.

In this bonus episode, we ask five drinks industry couples to tell us what they'll be making for each other on Valentine's Day. And for the ultimate food and drinks pairing ideas we go straight to the top, seeking expert advice from chef Adam Handling. Listen and learn about everything from how to cook the perfect steak, his favourite cocktail to pair with lobster and his ultimate cocktail and food menu to serve on Valentine's Day.

What we're mixing:

Bottled Sharing Dry Martini

450ml London Dry Gin

125ml dry vermouth

160ml mineral water

Lemon twists, olives or cocktail onions to garnish

Method:

Add all ingredients to a clean 750ml bottle and shake gently to combine. Leave in the freezer for a couple of hours or overnight. Serve in chilled cocktail glasses and garnish with either the lemon twists, olives or cocktail onions.

From 'Batched & Bottled Cocktails To Make Ahead' by Max and Noel Venning

Featured drinks couples and where to find them (see recipes at thecocktaillovers.com)

Giacomo Giannotti, bar owner and Margarita Sader, Paradiso, Barcelona

Roisin Stimpson and Edmund Weil, co-owners Night Jar, Oriole, Swift and Speakeasy At Home, London

Ran Van Ongevalle and Janah Van Cleven, co-owners Bar Ran, Bruges

Elayne Duff, owner Duff on the Rocks and Philip Duff owner Old Duff Genever, New York

Deano Moncrieffe and Emma Murphy, co-owners Hacha Bars and Mirror Margarita, London

For details of Adam Handling and his restaurants and bars

see adamhandling.co.uk

Edited by Christian Fox

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In this, our last episode in the current season, we're focusing on the wonderful world of whisky. Talk about a diverse category – if you still think that it's all about old men sitting by the fire with a glass of single malt in hand, (a) shame on you and (b) prepare to be amazed.

Starting with the myriad cool new products… We had a difficult time narrowing it down to just two super-cool modern whiskies to highlight in this episode but in the end we've picked out the gorgeous Red, Red Rye from The Oxford Artisan Distillery (aka TOAD), and Woven Whisky, a beautiful fresh-thinking blend conceived and created in Leith.

It was a no-brainer for us to revisit Black Rock for our bar review. This brand, both in London and more recently Shanghai, have got the whisky drinking experience perfectly pitched for newbies and hardcore whisky fans alike. As has whisky expert Nicholas Morgan who offers all kinds of invaluable insights into this fascinating spirit in his fabulous and aptly named book 'Everything You Need To Know About Whisky (But Are Too Afraid To Ask').

There's more top-notch advice from our wonderful guest Becky Paskin. Here she talks to us about choosing, appreciating and drinking whisky and why she thinks that making the spirit more inclusive has seen it finally come of age.

What we're mixing:

Whisky Mac

45ml blended Scotch (we used Chivas 12)

30ml Stone's Original Ginger Wine

Crystallised or slice of stem ginger to garnish

Method:

Stir ingredients over ice, either in a mixing glass or directly in an Old-Fashioned glass/tumbler. Garnish with crystallised or stem ginger on 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 details below:

Black Rock, London

Everything You Need To Know About Whisky (But Are Too Afraid To Ask), by Nicholas Morgan is published by Penguin, available from all good book stores

The Oxford Artisan Distillery

Woven Whisky

Follow Becky Paskin on Instagram

Season 3 of The Cocktail Lovers podcast is coming 24th February. Be warned: it's going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews from around the world, great books and more fabulous products. Subscribe wherever you get your podcasts.

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As far as we're concerned, the question isn't whether you've decided to go Dry or not this January, it's about your relationship with alcohol going forward. Obviously, as Cocktail Lovers, we'll be drinking cocktails, at home and in the bar, but the key word for us in 2022 is 'balance'.

We start with our two product reviews which take in a non-alcoholic and an alcoholic drink, both packed with flavour and their own distinct style. The first is Sprigster, a complex and tasty n/a shrub infusion, the other is Engine, an organic sage-infused gin packing 42% abv inside in its playful motor oil-inspired can.

Lyaness on the South Bank is our pick of one of the best spots in London to enjoy both imaginative and downright tasty no, low and full-on alcohol packed cocktails of every description, while we look to Katana Kitten in New York for our cocktail book porn, delving into the decidedly gorgeous, hugely inspiring 'The Japanese Art of the Cocktail' by Masahiro Urushido and Michael Anstendig.

Everyone needs a bit of Claire Warner in their lives and we've made it our duty to share her wisdom with you. In this week's episode, the former Head of Spirit Creation at Belvedere Vodka and co-founder of Æcorn Aperitifs talks about finding and maintaining a realistic approach to drinking and why abstinence isn't always the answer.

What we're mixing:

Bobby Burns

2 part blended whisky (we used Ballantine's 12)

2 parts sweet vermouth (we used Martini Rosso)

1 part Benedictine

Lemon zest

Method:

Stir all ingredients over ice. Pour into a chilled Cocktail glass. Spritz with lemon zest then discard

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:

Æcorn Drinks

Engine Gin

Lyaness

Sprigster

'The Japanese Art of the Cocktail' by Masahiro Urushido and Michael Anstendig is published by Houghton Mifflin Harcourt Publishing

For more insights from Claire Warner, follow her on Instagram @helloclairewarner

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What and how will we be drinking next year? We won't pretend that we have a definitive answer to that but we do have an idea, and it revolves around one word: better. As in a better appreciation of our bars and bartenders, a better understanding of the history behind our drinks and of course, better quality spirits and ingredients.

With this in mind we're focusing on a few things that we will be making a big impression with us in the coming year. All with the 'better' philosophy in mind, of course. Which is why we've zoned in on X Muse, a decidedly stylish premium vodka bursting with complexity and attitude. It's destined to put this much maligned spirit back in the top spot. Our other pick is O/Purist, a new iteration of an ancient grape marc distillate, created by 10 forward-thinking Greek bartenders.

As for our reading matter, we're delving into 'The Big Book of Amaro' meticulously compiled by Matteo Zed. Why? Because like we said, we're resolving to get a better understanding of the history behind our drinks and this little beauty is packed with everything you need to know about the category.

Our bar review is the newly opened, simply stunning The Maine Mayfair which you should definitely have on your radar. Then we hand over to Lauren Mote, one of the most respected women in the drinks biz, for her tips for the year ahead.

What we're mixing:

Bamboo

40ml Fino Sherry

40ml Dry Vermouth

1 dash Angostura aromatic bitters

1 dash Orange Bitters

Lemon zest to garnish

Method:

Stir all ingredients over ice. Pour into a chilled Cocktail glass. Garnish with lemon zest.

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:

O/Purist Tsipouro

The Big Book of Amaro is published by The Countryman Press, available from amazon.co.uk

The Maine Mayfair, 6 Medici Court, 20 Hanover Square, London W1S 1JY

X Muse Vodka

Contact/follow Lauren Mote via Instagram:

@laurenmote

@bittered_sling

@womencelebrate

@chardlaverbv

@nightcapmedia

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