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Master of Cocktails - I am not a Negroni

by Ben Ellefsen     2. February 2015 09:13

Master of Cocktails I Am Not A Negroni

'sup cocktail fans. Ready for something a bit special for #MasterofCocktails this week? Of course you are. Just so we're clear though, we're not making a Negroni. That's even clarified in the cocktail's name - I am not a Negroni.

We're going to be making our drink with fully certified Batshit Mental, Negroni-aged Bathtub Gin. This is the superb Bathtub Gin, aged for 4 months in a 50 litre cask that previously held a batch of Negroni.

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Master of Cocktails - De La Louisiane

by Ben Ellefsen     26. January 2015 08:18

Master of Cocktails The De La Louisiane

Well hello there cocktail fans. Hope you all had a wonderful Burns Night (apostrophe?)! In celebration, for #MasterofCocktails on Sunday we made a De La Louisiane recipe, which is a... erm... a cocktail with American Whiskey.

Should've thought that one through a bit better really, eh?

Nevertheless - this really is a good 'un. It's sort of a halfway house between a Manhattan and a Vieux Carre.

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Have Yourselves a Brilliant Burns Supper This Sunday!

by Sam Smith     23. January 2015 11:54

Robert Burns

On Sunday the 25th of January, folk around the world will be taking part in a Burns Supper to celebrate the life and work of Robert Burns, one of Scotland's most renowned and loved poets. Some might be very traditional, some less so, as Jake found out last year, but either way, these suppers are usually filled with three great pillars - poetry, haggis and Scotch whisky.

Basically, Burns Suppers are good fun and a great excuse (if you needed one) to enjoy some lovely whisky. If you've never been to one, keep reading to discover what you could be in for. If you're hosting one, good on ya!

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Tasmanian Whisky - Everything You Need to Know! (Part 5: Hellyers Road)

by Michael Orson     21. January 2015 09:46

Hellyers Road distillery

Born in Hampshire, England in 1790, Henry Hellyer trained as an architect and surveyor, and was one of the first officers to sign up for the Van Dieman’s Land Company shortly after it was formed in 1825.

Later to become Chief Surveyor and Chief Architect, his work in Tasmania made him legendary, so much so that after his resignation in 1832, the Court of Directors described his “unwearied exertions for the company... his personal privation and risk in exploring the country, and the admirable maps and plans.”

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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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Beefeater Global Bartender Competition 2014: MIXLDN

by Jake Mountain     15. January 2015 16:00

Beefeater Global Bartender Competition 2014 MIXLDN

The Beefeater Global Bartender Competition (now the fourth biggest cocktail competition in the world, we're told) brought finalists from 30 separate countries together in London this week for 2014's grand final.

Last time around Jason Williams from Sydney's The Rook took the crown with the brilliantly named ‘Werewolves of London’*, a drink that used our Frankincense Bitters! (You can now find the new and improved version of these Frankincense Bitters as part of the Bitter Bastards range.) This year, after three days of intense judging, we can reveal that the Global Champion is Brandon Phillips from The Duck Inn in Chicago. Congratulations Brandon!

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Master of Cocktails - The Widow's Kiss

by Ben Ellefsen     12. January 2015 09:07

Master of Cocktails The Widow's Kiss

Well hello there cocktail fan. I nearly didn't see you there. Fancy a drink? Then you're in luck, as you're just in time for another #MasterofCocktails.

This week we're going to make a 'Widow's Kiss' recipe from the excellent PDT Cocktail Book by Jim Meehan. If you haven't got this tome in your library, I heartily suggest you amend that oversight. Look, I even gave you the Amazon link and everything. Get to it. Chop chop.

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User Reviews: Why Leaving Your Details is a Very Good Thing

by Master of Malt     7. January 2015 10:00

Lawm'n

You may have noticed an addition to the User Reviews section of our product pages before Christmas. When you leave a user review, you can now leave your details. "But why on earth would I want or need to do that?" we hear you cry! Well, there’s actually a very, very good reason to do this, which our General Counsel (resident lawm'n) has helped explain below.

Yep, this is a blog about legal gubbins, I'm afraid - but it affects our Community so please do find time to give this a read...

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Master of Cocktails - Spiced Pear Whiskey Sour

by Ben Ellefsen     5. January 2015 09:57

Master of Cocktails Spiced Pear Whiskey Sour

Right then ladies and gents. Trust everyone's recovered sufficiently after NYE? Time for this week's #MasterofCocktails. This week we're making a super-delicious Whiskey-Sour Variant recipe, which I have simply dubbed the Spiced Pear Whiskey Sour. We'll be using the St. George Spiced Pear Liqueur for this one. It really is god's own stuff, made using Pear Brandy, Pear Juice, and spices. Top, top marks St George Spirits.

I'm pairing (pearing? Sorry. Sorry) it with Woodford Reserve Kentucky Bourbon for its perfume. I think this works well with the spice.

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Master of Cocktails - Breakfast Martini

by Ben Ellefsen     29. December 2014 10:43

Master of Cocktails Breakfast Martini

Right then cocktail fans. Trust we all had a cracking Christmas? Ready for a drink? Course you are...

For this week's #MasterofCocktails (the last of 2014, I might add), we're making what's become something of a modern classic courtesy of Salvatore Calabrese (@CocktailMaestro). We are, of course, making a Breakfast Martini recipe.

Buttered toast at the ready...

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