It's getting chilly here in Cocktail Towers so we're gravitating towards the rum corner of our cocktail cabinet. Our first review sees us warming up with Rum Union, a new product from the Holyrood Distillery in Scotland (!), before we succumb to the tropical heat found in La Hechicera Rum, hailing from sunny Colombia.

We've always liked the look and feel of velvet as a fabric but the new bar at the Corinthia Hotel in London, takes our love of Velvet to another level. Check in for live music, lush interiors and a stunning cocktail list from Salvatore 'The Maestro' Calabrese and his talented team. Then there's our book review, the clever Pour Me Another by J.M. Hirsch – we urge you to dive in to discover your new favourite drink.

Lastly, we catch up with Leo Robitschek, Vice President of Food & Drinks at Sydell Group. Tune in to hear how he rose from medical student to Bar Director at Michelin-starred Eleven Madison Park and Managing Partner of Food & Beverage at NoMad Hotel, as well as getting his top tips on making drinks for the Holiday season.

What we're mixing:

Perfect Manhattan

50ml rye whiskey or bourbon

25ml sweet vermouth

2 dashes Angostura aromatic bitters

Maraschino cherry to garnish

Method:

Add ingredients to a mixing glass filled with ice. Stir until chilled. Strain into a chilled cocktail glass and garnish with a maraschino cherry pierced on to a cocktail stick.

For more from The Cocktail Lovers, visit thecocktaillovers.com

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

Common Decency at NoMad London*

La Hechicera

Pour Me Another – 250 ways to find your favourite drink by J.M. Hirsch

Rum Union

Velvet

*Holiday Spectacular pop-up at Common Decency runs for six weeks from 16th November.

NoMAD Eggnog Recipe (serves 20)

6 eggs, separated

8 oz sugar

16 oz cream

32 oz milk

2 oz Frangelico

4 oz Chivas 12 yr

6 oz Michters bourbon

6 oz Martell Cognac

6 oz Havana Club Selecion de Maestros rum

1 whole nutmeg

Method 

Place the egg whites in a 5-quart bowl and the egg yolks in a separate 5-quart bowl. Add 6 ounces of the sugar to the bowl with egg yolks, then whisk until the yolks turn pale yellow and thicken. Whisk in the cream, followed by the milk, Frangelico, whisky, bourbon,Cognac, and rum. Grate the nutmeg over the top and whisk until combined.Add 2 ounces of sugar to the egg whites and whisk until stiff peaks form. Slowly whisk in the egg yolk–spirits mixture. Reserve in an airtight container, refrigerated, for up to 2 months. When ready to serve, pour a serving into a single rocks glass and garnish with freshly grated nutmeg.

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