The Cocktail Lovers

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.

Today is the day that Himkok in Oslo unleash their most ambitious project yet – a catwalk collection inspired by the 13 cocktails on their new menu. But before we hear from head of research and development at Himkok, Paul Voza about that, we have this week's bottles, bar and book recommendations

Our drinks reviews take in two products of the agave variety: the first is Patrón El Alto Tequila; the second, The Lost Explorer Salmiana Mezcal. On the bars front, we sample the cocktails and soak up the luxe but fabulously laid back vibes at recently opened Dover Yard, while our book choice is the excellent Modern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in Drinks by Robert Simonson.

Then it's over to Oslo where we hear from Paul Voza about the cocktail creativity at Himkok and the remarkable catwalk show taking place today. The clothes designed by Eline Dragesund are one-offs but the drinks will be available for the entire year. Make it your mission to try them.

What we're mixing:

Whisky Highball

50ml Whisky

100ml soda

Method:

Chill your whisky, soda and Highball glasses. Fill glassware with ice. Add your whisky, top with soda. Finish with a squeeze of lemon peel.

Dover Yard

Himkok

Modern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in Drinks

Patrón El Alto Tequila

The Lost Explorer Salmiana Mezcal

The Whisky Show (29 Sep-1 Oct)

Old Billingsgate Market, London.

For information and tickets, see here

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

We've been saving opening our new stash of bottles for this season, so expect plenty of exciting tastings coming your way in the next few months. Starting with our two featured products in this week's episode: Hayman's Exotic Citrus Gin from London and the very recently released Vapoura Spiced Rum, made in the heart of England.

Over to Paris for the day and to The Cambridge Public House, a trés chic bar inspired by a British pub. The two-and-a-bit Eurostar journey gave us plenty of time to pore over our book choice this week, a must for anyone who wants to make better cocktails, the aptly made How To Make Better Cocktails by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon.

Then our big, and we mean 'big' interview this week is with the man, the myth, the modern bartending legend that is Erik Lorincz. Spoiler alert: he's got a LOT to say, including insights to his incredible work ethic, details of his fabulous new bar, Kwant Mark II and how he got to be on the set of Skyfall.

(Apologies for the sound quality towards the end of the interview)

What we're mixing:

Rum Punch

45ml Wray & Nephew Overproof Rum

30ml sugar syrup (2:1)

15ml freshly-squeezed lime juice

60ml chilled water

2 dashes Angostura aromatic bitters

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).

Hayman's Exotic Citrus Gin

How To Make Better Cocktails

Kwant Mayfair

The Cambridge Public House, Paris

Vapoura Spiced Rum

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

The first episode of season six sees us focusing on all things new (or newish).

Our pick of the new crop of products takes in Pod Pea Vodka from Manchester, and Ardray, a new whisky, blending the artistry of Japan with the traditions of Scotland.

It’s over to the historic American Bar to check out the first menu by its newest head bartender, Chelsie Bailey, and our book choice is relatively new – it’s Doctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper English. 

We also highlight another book in this episode with our very special guest, Ryan Chetiyawardana who tells us about the soon-to-be released At Home With Mr Lyan & Friends, a new version of one of our favourite cocktail books: Good Thinks To Drink with Mr Lyan & Friends – our pick for cocktail lovers everywhere.

What we're mixing:

New York Sour

60ml rye whiskey or bourbon

30ml freshly-squeezed lemon juice

15ml simple syrup (1 part sugar, 1 part water)

1 dash Angostura aromatic bitters

1 egg white (optional)

15ml red wine

Method:

Dry shake (without ice) all ingredients, except red wine, really hard. Add ice and shake again. Strain into a Rocks over fresh ice. Carefully pour the red wine over the back of bar spoon to create float on the drink.

American Bar at The Savoy

At Home With Mr Lyan & Friends published later this month. See mrlyan.com for more details

Ardray Blended Scotch Whisky

Doctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper English

Pod Pea Vodka

For more of Ryan and his bars, see Mr Lyan

For more from Camper English, see Alcademics

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

Our last episode in this current season sees us taking a vacay through the world of drinks. We start with Drumshanbo Gunpowder Irish Gin with Californian Orange Citrus, before getting a taste of Mexico with Nocheluna Sotol.

Italy is our destination of choice as we head to Palermo and to Villa Igiea for Salvatore Calabrese's Once Upon A Time cocktail menu at Igiea Terrazza Bar. When it comes to our book choice, it could only be Around The World 80 Cocktails, from Australian bartender and writer Chad Parkhill.

Then it's over to New York City for a chat with Tako Chang, one of the team behind the award-winning bar Double Chicken Please to hear about the Coop, new merch and why the world can't get enough of their culinary cocktails.

What we're mixing:

Air Mail

30ml gold rum

15ml freshly-squeezed lime juice

15ml honey syrup*

45ml Champagne

Method:

Shake the first three ingredients over ice. Strain into an ice-filled Highball glass. Add Champagne and garnish with mint.

*To make honey syrup, add 3 parts honey to 1 part water and shake to combine.

Around The World In 80 Cocktails

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

June 19th, or Juneteenth as it's known, is a recognised holiday in the US, commemorating the emancipation of enslaved African Americans. With that in mind, we're focusing on some of the many talented Black voices and stories in the drinks world – past and present, home and away – that we feel people need to know more about.

Such as our two chosen products: Uncle Nearest and its 1884 Small Batch Whiskey from Tennessee and One True Maverick, a triple-distilled, premium vodka from south London. And our book choice, which sees us rewinding back to the past and delving into the first first cocktail book written by a Black bartender: The Ideal Bartender, first published in 1917 and written by Tom Bullock. As for black-owned bars we've gone more contemporary, heading to Sly Augustin's award-winning Trailer Happiness in Notting Hill.

Last but by no means least, our interviewee is Tamika Hall, author of Black Mixcellence, a book that celebrates the movers and shakers of Black bartending. Hear about the stories she was most inspired by, the bartenders whose recipes are featured and the importance of Juneteenth.

V & Tease

Recipe kindly supplied by ms franky marshall

1.5oz (44ml) Dry Vermouth*

1.5oz (44ml) Bianco Vermouth*

2 oz (60ml) good quality dry Tonic Water

Method:

Using a jigger, add vermouths to an ice-filled Rocks glass. Measure and add tonic water.

Using the large end of a melon baller or teaspoon, add one scoop of lemon sorbet (such as Häagen-Dazs) to the glass.

Stir once. Garnish with a fresh rosemary sprig. 

Optional: Add 1 drop of chilli oil to the top of the sorbet.

*Franky's tip: Herbaceous vermouths work best for this recipe, especially for the Bianco.

For details of the people, products and places featured in this week’s episode, please find links to their websites below:

Colin Asare-Appiah

One True Maverick

Tamika Hall/Black Mixcellence

The Ideal Bartender by Tom Bullock

Trailer Happiness

Uncle Nearest

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

It's the first day of June, so naturally we're thinking easy sipping – whether we're heading out to bars or keeping things simple but stylish at the requisite picnics, barbecues and festivals.

With that in mind, our first product review is the super tangy pre-mixed, non-alcoholic Sakura Paloma from Everleaf, followed by one of the most successful bottled cocktails in the past few years, the award-winning Mirror Margarita by Deano Moncrieffe from Hacha bars.

For the perfect summer serves, we suggest heading over to Soda + Friends in London City Island, where deftly balanced highballs are the stars of the glass. And for mixing things up at home, we've picked out 'Easy Tiki' by Chloe Frechette – it's got all the tips you need for making the fabulous al fresco drinks.

Then it's over to Gleneagles in Perthshire, Scotland to hear from Michele Mariotti on what's in store for summer, how to make the perfect highballs and why a pre-batched Negroni should be in everyone's fridge.

Sgroppino

2 scoops lemon sorbet

25 vodka

75ml prosecco

Lemon to garnish

Method:

Add all ingredients to blender and whizz through for 10 seconds. Pour into a chilled Flute glass, grate lemon zest over the top and serve.

Easy Tiki by Chloe Frechette

Gleneagles

Mirror Margarita

Sakura Paloma

Soda & Friends

Unjiggered Podcast

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

Yes, it's World Whisky Day on 20th May but this episode isn't completely whisk(e)y flavoured. We're sampling a new non-alc botanical spirit! A brand new gin! A fabulous new bar in Hackney! And a few more bits besides.

We kick things off by mixing up a Black Manhattan. No, we hadn't heard of it either but now that we've tried the delicious rye and amaro based cocktail, we're definitely keeping it in our repertoire. It sets us up nicely for our two tastings – the first of which is Botivo, a bitter and herbaceous non-alcoholic aperitif, the second is Renais, a gin distilled in England but inspired by Burgundy.

Our bar review sees us heading East to the recently opened, oh-so fabulous Equal Parts in Hackney and as for our library pick, well, that takes us to the US for 'Bourbon: The Story of Kentucky Whiskey' , Clay Risen's beautiful box set.

Then it's time to talk whisky without the 'e', with our very spacial guest, Colin Dunn, Whisky Ambassador at Diageo. Listen in for some fun facts, down-to-earth tips and the most engaging anecdotes from one of our favourite self-confessed whisky geeks of all time.

Black Manhattan

50ml rye whiskey

25ml amaro

1 dash Angostura aromatic biiters

1 dash orange bitters

Maraschino cherry to garnish

Method:

Stir all ingredients over ice and strain into a chilled Coupe glass. Garnish with a Maraschino cherry.

Botivo

Bourbon: The Story of Kentucky Whiskey

Colin Dunn

Equal Parts

Renais

Coupe glass. Garnish with the Maraschino cherry.

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