In this week's #MasterofCocktails we’re making what is probably the most abused drink in the history of all time: The Daiquiri.
It's such a blisteringly simple drink when done correctly. Rum. Sugar. Lime. That's all.
Now, there are some variations worth lauding (we're going to do a few over the next couple of weeks), but the classic version is one that should be in everyone's repertoire.
The recipe really couldn't be simpler. Can you remember the following?
It’s hard to believe, but the original Rumbullion! hasn’t even been with us for 3 years yet.
Initially launched in November 2011, and followed by a punchier Navy-Strength version late in 2012 (you’ll want to click on that one – it’s got explosives in it), it felt like high time we stepped up and produced a super-premium version.
With this in mind, development and sourcing work for this ultra-aged expression began over 2 years ago – it’s taken us this long to find a reliable source of exceptional, superbly-aged Caribbean rum that fits and compliments the flavour-profile of the original offering.
So, time for #MasterofCocktails. Apologies for the kerfuffle over the last couple of weeks, we’ve been on an island in the sun. While we were on Islay, I showed you how to put together two quick cocktails on Twitter – the Handmade Cocktail Company’s Manhattan and Vieux Carré.
Have a peek at the #MasterofCocktails hashtag for methods and recipes, which can also be handily found on the actual bottles. All you'll need is some ice, glasses and the appropriate garnish.
Right then, Normal Service now resumed. This week we’re going for a Gibson. A classic Martini Variant using an onion instead of an olive or a twist.
Well these have certainly been a wee while coming, but all good things, etc...
Truth is, I've sort of forgotten that any other type of whisky other than 'peated' exists given our recent exploits, but looking back at these labels reminds me that yes. They do indeed exist, and if memory serves, many of them are delicious.
Let's start with the very first Blended Whisky ever produced by That Boutique-y Whisky Company; Blended Whisky Number One.
Well hello there you. Time for another #MasterofCocktails me thinks. This week we made a twist on a classic, which is genuinely better than the real thing. We're making an 'Americano Bolognese'.
I have a real problem with 'regular' Americanos. They take one of the best drinks in the world (Camparisoda) and ruin it. This concoction, however, stands entirely on its own two feet, borrowing only the booze-ingredients from the original.
So – a quick thank you to @nuloungebar, and @MaverickDrinks for the recipe, and then straight into it.
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?
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:
Right then chaps – it's #MasterofCocktails time once again. This week we made another real classic – The Corpse Reviver No. 2.
It's yet another excellent recipe taken from The Savoy Cocktail Book – a superb compendium you all should own.
The Corpse Reviver No. 2 is also one of those drinks that manages to lives up to the awesome name it's been given. Unsurprisingly, it was originally a hair of the dog drink, with Craddock warning readers that "four of these taken in swift succession will unrevive the corpse again"! It can certainly be enjoyed at any time though. We've made a few substitutions here – most notably Pierre Ferrand Curaçao has been brought in on account of its yumminess.
Doesn’t really take a huge deal of explanation, this one, does it?
What we’ve gone and done is take a range of delicious single malts, and finished them for a touch over 3 months in specially commissioned, 50 litre, First-Fill Sherry casks.
Traditionally known as ‘Octave Casks’, these smaller-than-average maturation vessels give a significantly greater surface area to volume ratio, meaning more cask-influence, and more of that superb rich, Christmas-cakey deliciousness that we all know and love from heavily-sherried whiskies.
This week's #MasterofCocktails is a bank holiday treat – Piña Coladas! Now, there are two reasonably important 'tricks' to this drink, well, one really...
The first trick is NO ICE. We're not using any in the preparation of this drink – instead we're using frozen pineapple. The second trick is to use an uber-ripe pineapple. All of the sweetness from this drink comes from the fruit. So, like I said – sort of one trick, but nevertheless.
We're also going to be weighing all the ingredients this time around, just for ease of reference.
This week on #MasterofCocktails we're making a lesser known cocktail – the 'Modern Cocktail No. 2', taken from the superb reference tome that is The Savoy Cocktail Book.
Now – it's worth remembering that Mr Harry Craddock, the author of this book, would have had access to very different ingredients to the ones we have today. For that reason, I've (hopefully lovingly) changed a few of the quantities and in one case omitted an ingredient. I'll explain as we go.