Well greetings one and all. Ready for another installment of #MasterofCocktails? Good then.
This week's is a very, very straightforward drink, but one that seems to have fallen somewhat out of favour recently. We're making a Pink Gin recipe. Probably one of the very first Gin cocktails?
The original recipe here calls for simply gin and bitters, served at room temperature, in a tumbler. Not that, obviously.
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.
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.
Right then folks. Time for another #MasterofCocktails! This week's involves setting things on fire, which is always fun.
We're going to be making a Christmassy twist on a Sazerac recipe using Balvenie 15yo Single Barrel and PX Sherry. If anyone feels like complaining about the fact that we're using a good single malt in a cocktail, can I suggest you jog on and complain to the Daily Mail - they'll probably have a story to print about it being responsible for immigration. Or something.
Hello again, time for another #MasterofCocktails, innit? Now this one's not a particularly common drink, but it's a recipe that's definitely worth having in your repertoire. We're going to make a 'Gin and It'. The 'It' being a contraction of 'Italian Vermouth', which makes up 50% of the drink.
I've chosen to use St. George Dry Rye Gin as the gin for this drink - it's made from a much more flavourful spirit which, whilst it's not necessarily more authentic for the drink, it does lend it a punchy white-dog-esque flavour.
Well hello friends. I almost didn't see you there. Is it time for a drink? Seems a lot like it, doesn't it? Today we're making a sour recipe with an oft-maligned ingredient, Pisco. If you're not familiar with pisco (or worse, if you've only tried the really cheap stuff), it's worth getting to know.
It's in the brandy/grappa family, made in Peru (and Chile, which has caused quite a rivalry between the two nations - many thanks to @robbo_123 for this knowledge). We'll be using a perfect example of truly ace pisco - Payet Acholado.
Right then ladies and gentlemen. Time for week's #MasterofCocktails, featuring a Brandy Crusta recipe - a real life classic. This is a smashing drink, first brought to my attention by the superb @AdamsBitters.
Before we get started, here are 2 tips on the Brandy Crusta:
1) Drink more of them.
2) Don't order one in a bar where it's not on the menu.
Got it? Good. The key to this drink is the garnish, which we will be preparing a couple of hours in advance before actually putting the drink together.
Well hello there Flip fans – it's time for another #MasterofCocktails. This week, we have a Coffee Cocktail recipe for you.
Confusingly enough, there's absolutely no coffee (liqueur format or otherwise) anywhere near this drink. Nevertheless, I'd take it after a meal over a cup of joe anyday. So, straight to it.
Starting with an ingredients picture that doesn't have all the ingredients... Since last week I've discovered that including sugar syrup and Angostura bitters makes for a yummier recipe. So grab those too.
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.
Another classic long drink for this week's #MasterofCocktails – this time around we're making a Singapore Sling to tie in with Chinese New Year. Definitely not a massive coincidence levered into the proceedings. Nope. Not that.
Remember, you can follow along on twitter from 6pm every Sunday before the recipe appears here on the blog the following day for your reference and general delight.
So, a bit about this cocktail - the Singapore Sling is a stalwart at Singapore's Raffles Hotel, dating back to the early 20th century. I've taken a slightly updated twist, however, heavily inspired by the superb book 'The Curious Bartender', by Tristan Stephenson. More on that shortly...