An incredibly simple drink this week, which is so often fucked right up by one stupid ‘ritual’. Sugar Cubes. I saw a cocktail this week from some place in London which they’re claiming is the world’s most expensive (at £8888) and from the looks of it, even at nearly £10k, you get a load of idiotic sugar-sludge in the bottom of your glass.
Using a sugar cube instead of sugar syrup not only makes a nonsense of the ‘as served’ concentration of sugar as more and more will dissolve as the drink is consumed, but even worse, it provides hundreds upon hundreds of nucleation points (the sugar granules), which are pretty much guaranteed to knock all the fizz out of champagne. Not exactly ideal for a Champagne Cocktail recipe, eh? So, for that reason we’re going to be using sugar syrup like a non-mental person.
Categories : Cocktails
Last week I was fortunate enough to taste an upcoming release from The Glenlivet, the second best selling single malt Scotch whisky in the world. It’s a limited edition 50 year old vintage whisky release – the first in a series of 50 year olds (!) that are to be called The Winchester Collection.
Matured in a single American oak hogshead (as far as I understand from my chat with Brand Ambassador Phil Huckle) this speyside whisky was laid down back in 1964 by none other than Captain Bill Smith-Grant, the final distilling descendant of the distillery’s founder, George Smith. The Winchester Collection therefore represents a special piece of history for The Glenlivet, a final liquid link with the family that started it all back in 1824.
So – it’s about that time again – new batches, and replenished batches of some absolute crackers from That Boutique-y Whisky Company.
First up – spoiler alert – we do have a new batch of both the Port Ellen, and Brora. I’ll understand if you want to stop reading for a bit and take care of a small (okay – large) transaction.
We’ve also got some brand spanking new lines though – 2 single malts and a blended malt (which after the editor’s choice award in the most recent edition of Whisky Magazine), should see some interest piqued…
Right then cocktail fans, we’re doing a Campari and Soda recipe for this week’s #MasterofCocktails. I say ‘cocktails’… A bit of a confession, this week’s drink isn’t *really* a cocktail. It’s more of a ‘mixed drink’. So this week is less ‘cocktail’, and more 50:50 confession/love-letter.
I’ll start with the confession bit. I properly fucking LOVE Campari. In fact, I think I’d probably go as far as to say that if I had to pick only one product (not ‘range’ or ‘category’) for a desert island, it’d be Campari. It’s not better than ‘whisky’ as a category, not by a long chalk, but if I had to pick one single SKU/line for the rest of time (at a sensible price), I think it’d probably be Campari. Same goes for wine, beer, gin, everything in fact. It’s a *superb*, superb drink. And the purest means of its enjoyment? Campari and Soda.
Categories : Cocktails
For the last month we’ve been running a cracking little competition offering the chance for one lucky winner to join a select panel of whisky experts later this month that will decide which bourbon cask will be bottled as the first ever bourbon matured Overeem Tasmanian whisky! The selected whisky will be a UK exclusive, a release of just 50 bottles at 60% abv, with the winner also bagging themselves a bottle – a personalised one at that!
How would this lucky winner be chosen? Well, not by luck at all actually, but by writing the best tasting note for Overeem Sherry Cask 43% single malt whisky (with two runners up winning bottles of this popular expression).
This range was born almost 6 months ago with the release of the initial ‘Reference’ Blended Malt Whiskies I, II, and III, and have received some lovely reviews from all over the web – not least of which from Serge of Whiskyfun who rated the initial batch from 83-88 points.
The theory is initially simple – we took 4 components (2 blended malt and 2 single malt), and as the range progressed from I to III, the proportion of older whisky went up. This was designed to give us all an insight into the way that age affects whisky.
Today, however, is where it all really starts to get fun.
It always means an awful lot to us when we win retailer awards at Icons of Whisky (Whisky Mag), or indeed the eCommerce Awards (that one wasn’t even limited to the drinks industry!), and when we do win awards like these, we always make sure to thank all of you, our beautiful customers, for making it possible. We really do love you all.
Fortunately for us, you seem to rather like us too, as we get to see every single day as we read through your amazing feedback! It makes the jobs we all do here at MoM all the more rewarding to see just how much you enjoy using the site for your delicious drinks purchases. Now, if you are of the opinion that we’re a rather good retailer (one worthy of awards, perhaps) then there is one little thing you could do for us…
Categories : News
Greetings ladies and gents. It’s time for this week’s #MasterofCocktails – we’re doing a great little twist on a Wet Martini today – it’s a Ford Cocktail recipe. I first encountered this a year or two ago at Burger & Lobster, and managed to find a recipe last week on diffordsguide but couldn’t for the life of me find it again.
Luckily, @arranhoops and @SngleMaltWhimsy both pointed out that it was a Ford Cocktail and will shortly be receiving something nice in the post. Right then, on to the recipe.
In a quiet residential neighbourhood in Tasmania’s charming capital city, you’ll find Casey Overeem’s house, and next to it, his garage.
Got yourself a good garage have you? Bought some nice workbenches have you? Maybe a pressure washer? Built yourself a little toolrack?
Well this chap’s got a whisky distillery in his garage, and that whisky distillery is none other than Tasmania’s critically acclaimed Old Hobart.