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Master of Cocktails - The Bobby Burns

by Ben Ellefsen     7. April 2015 09:22

Master of Cocktails The Bobby Burns

For #MasterofCocktails this week we made a twist on the Rob Roy (which I've decided on balance might be a rubbish drink). It's called a 'Bobby Burns' - and uses a healthy slug of Bénédictine to give the whisky and vermouth a much-needed lift.

It's obviously named after the Scottish Bard, Robert Burns, but in the week that Lynyrd Skynyrd's original drummer Bob Burns tragically died it seems a fitting tribute to him as well.

So, let's get to it...

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Master of Cocktails - The Go Lightly

by Ben Ellefsen     19. January 2015 09:07

Master of Cocktails The Go Lightly

Well hello there cocktail chums. Time for a drink? If you check your watch, you'll see that it is indeed #MasterofCocktails-o'clock - what perfect timing!

This week we're making a little something I robbed from the St Germain website. It's a 'Go Lightly' recipe, and it is *delicious*. We'll of course be using St Germain's excellent elderflower liqueur, and I've also gone ahead and amended the recipe a bit to make it more of a long drink.

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Master of Cocktails Prep. - Cask-Aged Martinez

by Ben Ellefsen     11. November 2014 12:49

Master of Cocktails Christmas Panacea

Right then folks, you've had a day to assemble the bottles we'll be needing for the prep for the upcoming #MasterofCocktails - This is really the 'Christmas Panacea' you've been dreaming of.

If you're anything like me, there'll be a seemingly endless procession of loved-ones throughout the Christmas period and 'another Baileys' only works so far. So - we're going to make ourselves a cask of Martinez. Because, well, you know... Stir, strain and serve rocks.

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Master of Cocktails - Amaretto Sour

by Ben Ellefsen     13. January 2014 13:43

Master of Cocktails Amaretto Sour

An unbelievably simple recipe today, but genuinely one of my all-time favourites. That's right – today we're making an Amaretto Sour.

Now before we get started, there are, of course, many ways to make this drink. You can serve it up, or on the rocks. You can include egg-white for additional body, and you can even bang in some bitters for additional complexity. The picture below is an example of an 'up' drink courtesy of 'The Art of the Shim', a superb book that I'll come back to at the end.

We're keeping it as simple as you like for this #MasterofCocktails version, however, which means you'll require just 2 ingredients: Lemon and Amaretto...


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Master of Cocktails - The Chrysanthemum

by Ben Ellefsen     6. January 2014 12:16

Master of Cocktails The Chrysanthemum

Happy New Year! Time for this week's #MasterofCocktails. No #Dryathlon for us, thank you very much.

If though, like us, you've had an entire Christmas of rich stuff and beery nonsense, you'll be happy to learn that all through January we're going to be preparing some slightly lighter cocktails. All January's drinks will be *under* 2 units.

This is quite a challenge in itself – most cocktails contain at least a double-measure of strong booze, but nevertheless. We're not cheating and making small drinks either. These are all proper-sized, delicious cocktails.

So, without further ado – this week we made a 'Chrysanthemum'. If the combination of the name and low ABV are making you feel uncomfortable, don't worry. It's got absinthe in it. Mmm...

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Summer Fruit Cup from Professor Ampleforth

by Ben Ellefsen     15. August 2012 16:16

So – Summer’s here. Sort of. From time-to-time. When it’s not flooding or what-have-you.

With this in mind, Professor Cornelius Ampleforth has turned his attention to perhaps the most quintessentially British drink that there is – the Summer Fruit Cup.

Now – it’s worth noting that there are several other cups on the market, from the Ubiquitous Pimm’s, through several distillers’ own recipes (Chase is rather good – coming soon – watch this space) to the really rather excellent Sipsmith. There was one thing that the Professor had deemed to be missing from all of these concoctions though – pure, distilled Madness*. More...

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