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Master of Cocktails - The Palmetto

by Ben Ellefsen     31. March 2014 12:20

Master of Cocktails The Palmetto

So – the clocks have changed, and we've either gained an hour, lost an hour, or gone back in time. It's unclear which... Either way, it's time for #MasterofCocktails! This week's drink is a Palmetto.

Traditionally, this drink would be made with rum, vermouth and bitters, but as we're using Rumbullion! There's no need for the bitters in this one. I'm using the Navy-Strength, as that's what's behind the bar, but you could certainly use the regular stuff. No problem either way.

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Global Online Whisky Retailer of the Year, World's Best Blended Whisky & more...

by Ben Ellefsen     28. March 2014 10:53

World Whiskies 2014 Awards

So – it's that time of year again.

Last week, we attended the Whisky Magazine World Whiskies Awards (and Icons of Whisky), and came away with a slew of trophies and awards to show for another year's hard work.

First things first – we're absolutely delighted to announce that we've retained our crown as 'World's Best Online Whisky Retailer' for the third year on the trot. An absolutely fabulous achievement which we're immensely proud of. We've said this before (and will keep on shouting it from the rooftops) but our site remains the only purpose-built online whisky shop coded from the ground up. It took an extraordinary amount of effort to build something that wasn't based on a standard e-commerce platform, and we're all hugely proud of the software stack we've built.

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Master of Cocktails - The (Original) Martinez

by Ben Ellefsen     24. March 2014 12:21

Master of Cocktails The original Martinez

This week we're re-visiting a recipe for the first time on #MasterofCocktails – The Martinez.

The reason we're doing this is that the first recipe published way back in October was the distinctly modern version. Heavy on the gin, and light on Vermouth. Today we're going back to the old-school, with a 1:1 Gin:Vermouth recipe.

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Master of Cocktails - The Boulevardier

by Ben Ellefsen     17. March 2014 11:25

Master of Cocktails Boulevardier

This week we're making a nice potent, wintry drink for #MasterofCocktails to accompany all the unseasonably warm weather we've been enjoying. D'oh!

Don't worry about that though, we're making a Boulevardier. You'll notice, ingredients-wise, that it's basically a Negroni made with whiskey instead of gin. It appeared in Harry McElhone's Barflies and Cocktails right back in 1927 after the New Yorker set up his bar in Paris and it's just an absolutely superb drink.

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Master of Cocktails - Mai Tai

by Ben Ellefsen     10. March 2014 12:15

Master of Cocktails Mai Tai

This week's #MasterofCocktails is an absolute doosie. We're making a Mai Tai. Probably one of the most abused and under-appreciated drinks in the world.

Now, if you've ever ordered one of these in a bar, you'll either have had a delicious variant on a Daiquiri, or a juice-laden mess that bears as much resemblance to a proper cocktail as a bottle of Hooch and an apple schnapps chaser.

Can you guess which version we're going to be making?

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Master of Malt 60 Year Old Whisky, and my contribution to the NAS debate

by Ben Ellefsen     7. March 2014 11:00

Master of Malt 60 Year Old Speyside

Well. This is sort of a big deal, isn't it?

I can probably count on the fingers of one hand the number of whiskies ever released that are over 60 years of age, and it's absolutely unthinkable these days that a 60yo distillery release would ever see the light of day at anything less than a five-figure price tag. Yet here we are bringing this astonishing piece of liquid history to you for a three-figure sum*.

How?

Well rather than re-iterate, I'll refer you to my explanation of the economics behind this, here: http://www.masterofmalt.com/Blog/post/Brand-New-30-40-and-50-Year-Old-Whisky.aspx. Do please read it, as every bit of it still rings true, and it's the reason behind our ability to continue to deliver exceptional, unbelievably well-aged whiskies at price-points an order of magnitude less than some other folk.

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Master of Cocktails - The Paloma

by Ben Ellefsen     3. March 2014 13:01

Master of Cocktails The Paloma

It's #MasterofCocktails time again folks! This week we're putting together a supremely refreshing drink – one which you absolutely must try if you haven't already.

A long drink made with tequila and grapefruit, god only knows why this isn't more widely available to be honest. This week we'll be making a Paloma. It's a Mexican number that translates as the 'dove', all you really need to know though is that you want one. They're yummy.

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Categories : Cocktails | Tequila


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Master of Cocktails - The Penicillin

by Ben Ellefsen     24. February 2014 11:27

Master of Cocktails The Penicillin

Another week's been and gone, which means it must be time for another #MasterofCocktails! This week we're making a Penicillin cocktail, created at Milk and Honey NYC by Sam Ross. Nice work Sam.

This is a Whisky sour, but is unusual, being made with a good slug of Peated Malt. Not a traditional hit in cocktails.

In this context, the peat works well with the traditional ginger, honey and lemon mix to provide further mental cues that the drink's doing you good. Delicious!

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Master of Cocktails - The Aviation

by Ben Ellefsen     17. February 2014 11:13

Master of Cocktails The Aviation

Right then chaps – we’re going to be making something that’s very much en-vogue at the moment for this week’s #MasterofCocktails: an Aviation.

Essentially, this cocktail is just a gin-sour with a dab of Violet Liqueur in it, but the sum of the parts is so much more than this. Also, as it's probably one of the least sweet sours you'll come across, it can still legitimately be called an aperitif.

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Master of Cocktails - Espresso Martini

by Ben Ellefsen     10. February 2014 13:18

Master of Cocktails Espresso Martini

For this week's #MasterofCocktails we're having a go at a modern classic. An Espresso Martini. Now before we begin, we're going to start by getting a few silly preconceptions out of the way...

The biggest one is probably the ingredients. If anyone says that you need a coffee liqueur to make an espresso martini, chances are they're trying to sell you some coffee liqueur. Or have been paid by a Coffee Liqueur Brand.

The thing about coffee liqueur is that it's made of coffee, and alcohol. We're using incredibly fresh coffee for this, which means you're going to get more than enough coffee punch, and won't have to sacrifice any flavour (as larger, more complex flavour molecules tend to degrade over time). We're also using dry ice today. As detailed last week, you can get this by ordering from online stores that ship frozen.

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