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Master of Cocktails - First-Press Terroir Sour

by Ben Ellefsen     8. June 2015 09:04

Master of Cocktails First Press Terroir Sour

Greetings to you all. Time for another #MasterofCocktails? I think so. Last one for a few weeks this, due to impending progeny.

Today we're making a drink that sounds thoroughly weird, but I assure you is delicious. It's a gin sour that uses olive oil as an emulsifier.

Now - you can make this drink by shaking, but there is a better way if you're making at home instead of in a bar. So - we're going to repair to the kitchen.

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Master of Cocktails - Tea Thyme with Pepper Pig

by Ben Ellefsen     1. June 2015 09:09

Master of Cocktails Tea Thyme with Pepper Pig

Right then boys and girls. Time for this week's #MasterofCocktails - this week we're making a pork-infused wet martini. Sound appetising? Well it should - It's delicious.

This one's called 'Tea Thyme with Pepper Pig' (I'm still waiting for my cocktail-naming crown to be delivered, by the way).

Plenty of prep work to do before bringing it all together, so let's get to it.

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Master of Cocktails - Mutiny on the Bounty

by Ben Ellefsen     26. May 2015 08:55

Master of Cocktails Mutiny On The Bounty

Well greetings cocktail fans. Everyone enjoy their bank-holiday weekend? Ready for some #MasterofCocktails action? This week we're going to make a super-summery drink, based on this baby - Rumbullion! XO 15 Years Old.

If you're going to be joining in with this one, there's a quick step you're going to need to do a day in advance...

We're going to add a single heaped teaspoon of our raw cacao to the coconut water. It's important to do this 24 hours before you make your cocktail as water-extraction (which is what we want here) takes a lot longer than alcohol-based extraction.

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Master of Cocktails - Fair Yuzu Has a Posse

by Ben Ellefsen     18. May 2015 09:10

Master of Cocktails Fair Yuzu Has a Posse

Right then ladies and gents. Time for another #MasterofCocktails - this week we're making a cognac-sour/sidecar sort of affair. We're making it with Yuzu Juice. If you've not had it before it's sort of lemon/limey, but much more aromatic and potent. You can get it online using the power of googles.

There's a tiny bit of prep to do a couple hours before we make this one - we need to sugar-rim our glasses...

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Master of Cocktails - The Penultimate Paragraph

by Ben Ellefsen     11. May 2015 09:01

Master of Cocktails Penultimate Paragraph

Right then all - we all ready for a cocktail? Time for #MasterofCocktails...

Today's drink is a creation based around this bad boy. It's Bathtub Gin aged in an ex-Ardbeg cask. This batch is all sold out (I did tell you all to buy it...), but there's a new batch available from the second-fill. Why, here it is.

So - this week's #MasterofCocktails is going to be a variation on the Last Word cocktail. One of my all time favourites.

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Master of Cocktails - Guyana's not French, but the Melon is

by Ben Ellefsen     5. May 2015 09:22

Master of Cocktails Guyana's Not French

Greetings #MasterofCocktails fans. Trust everyone had a pleasant Bank Holiday Weekend? Did you have a cocktail to see it on its way? We certainly did...

This week we're making a suitably tropical number, that I think we'll call 'Guyana's not French, but the Melon is' (if you were making along with us on Monday, you'll note that I took my own advice from last week and came up with the name for this cocktail before finishing it).

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Master of Cocktails - I'm a Fun Guy

by Ben Ellefsen     27. April 2015 09:08

Master of Cocktails I'm A Fun Guy

Right then everyone. Are we all ready for this week's #MasterofCocktails?

We're going somewhat off-piste this week, making a riff on the Boulevardier, but introducing massive Umami by firstly subbing the Campari for Cynar and secondly garnishing with a pickled Shiitake Mushroom, courtesy of the Pitt Cue Co. Cookbook.

The acid-umami it adds to the drink is truly wonderful, and transformative. If there was ever a cocktail for food...

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Master of Cocktails - The Clover Club Cocktail

by Ben Ellefsen     20. April 2015 10:09

Master of Cocktails The Clover Club Cocktail

Greetings all. Time for some Gin? Gin. Yep. Everyone loves Gin. Lovely Gin.

We're making a classic cocktail for this week's #MasterofCocktails, which to be honest feels anything but. You'd swear this was a modern drink. It's called the Clover Club Cocktail - basically a gin sour with added Raspberry.

Traditionally this would be a syrup, but we're going to be using the Raspberry Liqueur from St. George Spirits.

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Master of Cocktails - The Old Pal

by Ben Ellefsen     13. April 2015 10:10

Master of Cocktails The Old pal

Right then - everyone about ready for a #MasterofCocktails?

This evening we're going to make an oft-overlooked drink, the 'Old Pal'. The use of Dry vermouth lends this drink a light and very 'aperitiffy' (definitely not a word) character which makes it a wonderful springtime drink.

We're going to start off by summoning up the energy to get off the sofa and walk over to the bar.

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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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