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New Product Range: Bitter Bastards

by Ben Ellefsen     15. May 2014 12:00

Bitter Bastards

So – cocktail bitters then. The salt, pepper, Worcestershire Sauce and Encona of the Cocktail world. Cocktail seasoning if you will.

This new, and tremendously exciting launch sees the phasing-out of the Master of Malt bitters range in favour of this new, improved and super-exciting range of cocktail ingredients. Why the change though?

Well.

Sit down children, and I shall tell you a story all about standardisation, Rapid-Maceration, the effects of Gravity on particle-suspension, oil-solubility and swearing:

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How to make clear Ice for cocktails

by Ben Ellefsen     21. January 2014 16:32

Clear Ice

Alternate Title: “If it’s not perfect, what’s the fucking point?”

My name is Ben. I like it when things are done properly*. This post, therefore, has been quite a while in the making.

It turns out making clear ice is hard. Very hard in fact. There’s a very good reason that companies like this exist. In fact, if you’re based in, or near, London – you should probably just stop reading this, man up, buy yourself a chest freezer to house some of their wares, and give them a call.

If like me though, you’re out of their delivery range, you’re going to need to make your own**.

Luckily, every single one of you has the requisite equipment for this, so there really aren’t any excuses. You can make big, clear ice with zero investment. Sounds like I’m trying to get you to buy a timeshare. I’m not. Promise.

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Categories : Cocktails | News


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