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

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

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

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

It's the last episode of season six and have we got a great interview for you! We head over to New York to catch up with one of our absolute favourite bartenders/owners/humans, the one, the only Steve Schneider, talking about his latest venture, Sip & Guzzle.

But before we hear from Steve, we're doing the usual: opening up bottles, dipping into a book and heading off to a cocktail bar to sample its goodies. The products in question are Linie Aquavit, a caraway-based spirit which dates back to 1805, then we put Ben Branson's Seasn Cocktail Bitters to the test, seeing what characteristics the two very distinct bottles bring to non-alcoholic and spirit forward drinks.

Our book choice this week is Aperitif by Kate Hawkins and our bar review sees us falling for Dram, the recently opened, tardis-like spot in London's Soho.

As mentioned, our interview is with the absolute G that is Steve Schneider. He tells us why he's happy to be back behind the bar and why we should all be heading to New York to experience both Sip & Guzzle, the two unique experiences on offer in the brand new site he co-owns with fellow industry stalwart, Shingo Gokan.

What we're mixing:

The Godfather

50ml whisky (Scotch or blended)

25ml amaretto

Orange peel, garnish

Method:

Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.

Aperitif by Kate Hawkins

Dram

Linie Aquavit

Seasn Cocktail Bitters

Sip & Guzzle

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

It's our first episode of 2024, so we're giving a respectful nod to those going dry as well as those who are resolving to continue drinking alcohol – only better. Our two product reviews are a case in point: First we go all regal and head over to Highclerc Castle where they make a gin based around 10 botanicals found in the castle's Victorian orangery and monk's garden, then we pop the cork and bust out a fabulous alternative to Champagne and sparkling wine – REAL Peony Blush fermented tea.

John DeBary's 'Drink What You Want' is our book choice for anyone looking for inspiring drinks suggestions of the no/low or alcoholic varieties, ditto our bar pick which is the marvellous Nipperkin, a bijoux venue celebrating the best of British in the heart of Mayfair.

Then it's on to our guest,Tatiana Mercer, former BarChick and one of the very bright minds behind Three Spirit Drinks. Tune in to hear about how their products are changing the way people think about non-alcoholic drinks, thanks to their clever ways with flavoursome, functional ingredients.

What we're mixing:

Bouvardier

30ml rye whiskey or bourbon

25ml sweet vermouth

25ml Campari

Method:

Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.

Drink What You Want by John DeBary

Highclerc Castle Gin

REAL Peony Blush Fermented Tea

Nipperkin

Three Spirit Drinks

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

We're taking a trip down memory lane in this episode, looking back at some of our favourite bottles and bars that we've been fortunate enough to experience in the past year.

But first, we add two new products to our list: Belle De Brillet, a delicious pear and cognac liqueur and Stonewashed Cosmo, one of a limited-edition, ready-to-pour range from Mr Lyan x Whitebox cocktails.

What we're tasting:

Tayer Studios x Maya Njie

Amber + Sandalwood

(Tayer Aquavit, Ardbeg 10yo, Americano Cocchi, Muyu Vetiver Gris, Sandalwood, Perique Tobacco + Cedarwood)

Available from tayer-elementary.com

Products included in this episode:

Ardray Blended Scotch Whisky

Botivo

Capreolus Distillery

The Lost Explorer Mezcal

The London Vermouth Co

Pod Pea Vodka

Renais Gin

Savoia Americano

Seventy One Gin

Bars included in this episode:

Barro Negro

Boadas

The Cambridge Public House

Double Chicken Please

Floreria Atlantico Barcelona

Foco

Handshake

Himkok

Igiea Terraza Bar

Kwant

Sastreria Martinez

Viajante87

What we're looking forward to:

Ajabu

The Schmucks

Sip & Guzzle

Tokyo Confidential

Twice Shy

Portobello Star

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

In this special episode we're joined by Victoria Symington, Brand Marketing Manager, Graham's and Alina Bazen, Graham's Blend Series Global Cocktail Competition 2023 winner. Victoria talks about working in the family business, the nuances of the two Graham's Blends Series ports and why the Graham's Blend Series Global Cocktail Competition was conceived, while, Alina shares her experience of the competition, exploring Porto and the Douro Valley and finding out about the versatility of port.

Entries for this year's competition are now open. For more details and how to enter, visit: https://bit.ly/BlendComp24

Each national winner will be invited to compete in the Global Final, taking place in Porto between 5-8th May 2024. The overall winner will receive a €1,000 cash prize, along with six months’ supply of Graham’s Blend Nº5 White Port and Blend Nº12 Ruby Port for their bar.

Entries close on 23/02/2024.

Alina's winning cocktail:

Port de Café

with Graham’s Blend Nº12, mezcal, cold brew coffee, saline solution, agave syrup and a touch of Fernet Branca.

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

Innovative and inspirational are the words that spring to mind when we think about the contents of this week’s episode. Here’s why…

Our products are Savoia Orancio, a delicious, new aperitivo and the first to be made with an orange wine base. While beautifully reimagining what a premium pink gin can be is Shivering Mountain.

The book we’re championing is Welcome Home from the bright minds at Death & Co, New York – highly recommended for bartenders and home-tenders alike and we head over to the heart of Soho to drop into the recently- opened Atelier Coupette, a creative hub with an alternative take on exploring cocktails.

As for our guest he’s the embodiment of innovation, and an inspiration to drinks professionals all around the world – it's the amazing Alex Kratena. In this episode, the co-founder of award-winning bar Tayer + Elementary talks to us about his time at Artesian bar, why he loves collaborations and his latest project, Tayer Studios.

What we're mixing:

Falling Leaves

60ml Alsace Riesling

30ml pear brandy

15ml orange curacao

10ml honey syrup (1:1)

5 dashes Peychaud's Bitters

Star anise, to garnish

Method:

Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.

Recipe courtesy of Audrey Saunders.

Atelier Coupette

Savoia Orancio

Shivering Mountain Premium Pink Gin

Tayer + Elementary

Tayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.

Items also available to buy via Tayer + Elementary Shop

Welcome Home by Death & Co

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

We've packed a lot into this week's episode, so sorry not sorry that it's a little longer than most…

We start with a tasting of Aber Falls Single Malt Whisky from Wales and continue with Brugal 1888 Double Aged Rum from the Dominican Republic, while our pick of the week on the book front is 'Signature Cocktails' by Amanda Schuster.

Instead of one bar review, we have seven from a recent visit to Venice. There's a mix of historic and modern, all recommended for the next time you visit The Floating City.

From northeastern Italy, we head to the middle of the UK where we catch up with World Class GB winner Matt Arnold. We hear from him about why he's on a mission to put Birmingham on the global map and to recap on his experience at the recent World Class Global Finals in São Paulo.

What we're mixing:

Scorpion

45ml Gold rum

22.5ml cognac or pisco

60ml freshly squeezed orange juice

30ml freshly squeezed lemon juice

15ml orgeat syrup

Method:

Blend all ingredients with crushed ice and serve in a Collins glass. Garnish with a slice of orange and mint sprig.

Recipe: diffordsguide.com

Aber Falls Single Malt Whisky

Brugal 1888 Double Aged Rum

Passing Fancies

Signature Cocktails by Amanda Schuster

Italian Bars:

Aman

Arts Bar

Experimental Cocktail Club

Bar Longhi at The Gritti Palace

Harry's Bar Venice

Osteria I Rusteghi

The Library Bar at Nolinski Venezia

Venice Cocktail Week

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

We're focusing on flavour in this episode, starting with apples which get a look in with our two featured products: Showerings, a 100% apple-tastic Dry Vintage Cider hailing from Somerset and Le Morton Calvados Domfrontais, comprising 70% pears, 30% apples, hailing from Normandy.

Olly Smith takes us on a journey of flavours in his World Cocktail Atlas, and we check in to Sweeties at the Standard in London to check out Zoe Burgess’s favoursome cocktail list.

Lastly, Juliette Larrouy takes time out from sharing the cocktail love in Singapore, Bangkok and Seoul to talk to us about how she uses the kitchen for inspiration in her drinks and why New York is where her impressive career in cocktails started, and continues to make a massive impact in her latest venture – Schmuck, the new bar she’s opening with Moe Aljaff in 2024.

What we're mixing:

Mezcal Negroni

25ml mezcal

25ml Campari

25ml sweet vermouth

Method:

Stir all ingredients over ice in a mixing glass. Strain into a rocks glass filled with ice.

Juliette Larrouy

Le Morton Calvados Domfrontais Calvados

Schmuck

Showerings Dry Vintage Cider

World Cocktail Atlas by Olly Smith

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

We're born and bred Londoners so we make no apology for saying that London Cocktail Week is one of our favourite times of the year. To set the mood, we're opening two products raised in the capital: Jensen's Old Tom Gin and The London Essence Co, a range of premium mixers.

Our bar review sees us going back to one of the original good-times spots– a bar that started life as the Covent Garden Cocktail Club back in 2008, before changing its name to the London Cocktail Club when it expanded to two further venues in central London. Now, with 10 bars in the capital under its belt and having taken the crowd-pleasing formula further afield to Birmingham, Bristol, Cardiff, Reading and Exeter, it's no longer just a London thing – hence its new name: The Cocktail Club. But London is front and centre of our book choice which zones in on what is considered to be the true spirit of the capital, it's London Gin – The Gin Craze by Thea Bennett.

All of which primes us for our interview with Hannah Sharman-Cox and Siobhan Payne, the brilliant minds behind London Cocktail Week. Tune in to hear what's in store in this year's packed programme, and their plans for the Michelin-star guide for cocktail bars, The Pinnacle Guide, launching in November 2023. #amazing

What we're mixing:

London Calling

45ml London Dry Gin

15ml Fino sherry

15ml sugar syrup (2:1)

15ml freshly squeezed lemon juice

2 dashes orange bitters

Method:

Shake all ingredients over ice. Pour into chilled Nick & Nora glasses. Garnish with grapefruit twist (optional)

Recipe created by Chris Jepson, Milk & Honey, London

Method: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).

Jensen's Old Tom Gin

London Cocktail Week

London Gin – The Gin Craze

The Cocktail Club

The London Essence Co

The Pinnacle Guide

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