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Master of Malt Whisky Blog

Tag: cocktail trends

Diageo’s UK Bartender Of The Year talks future cocktail trends…

As we collectively hurtle towards 2019, our minds can’t help but wonder what the coming year has in store. We need not wonder. Diageo, one of the world’s largest distillers, has enlisted Jack Sotti, UK Senior Ambassador for World Class and Tanqueray Gin, and competitor Daniel Warren, to report the trends from the cocktail competition’s global finals. Here’s what they had to say…

You might’ve heard of World Class, one of the world’s biggest cocktail competitions. As Sotti explains during a talk at London’s Black Rock bar, the final offers a snapshot of the biggest trends in the global drinking scene. “The UK, one of the biggest cocktail hubs in the world, often leads those trends,” he adds.

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Categories : Features
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Want to imbibe like Bond? London’s top bartenders show you how…

Shaken – Drinking with James Bond and Ian Fleming

From the Vesper in Casino Royale, to his iconic Martini ‘shaken, not stirred’ in Diamonds are Forever, James Bond’s penchant for high-class tipples is something we can certainly get behind. We go behind the scenes of brand new cocktail compendium Shaken – Drinking with James Bond & Ian Fleming, curated by the folks behind London bar Swift…

If you’re a fan of James Bond, you’ll know he’s fond of dishing out some pretty specific drink specs to bartenders. Now, 65 years after he first became immortalised in ink, 007 has his very own recipe book to draw from.

The Shaken compendium, launched in collaboration with The Ian Fleming Estate and Ian Fleming Publications, contains 10 classics lifted directly from the novels – along with 40 brand new recipes that pay homage to the people, places and plots of the original novels.
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Categories : Features
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Savoury gin: Explore a boozy herb garden

Thanks to the rise in hyper-local gins and imbibers’ burgeoning fervour for bitter flavours – Negroni, anyone? – savoury gins are having something of a moment. From lemon verbena to loveage, sage to sorrel, we cast our eyes over the herbal delights that bring drinkers a taste of the countryside…

Gone are the days when cocktails were solely saccharine-sweet – in 2018, menus are peppered with all kinds of complex, herbal, bittersweet drinks, made with barks, roots, herbs and spices. Many, you’ll notice, are gin-based. So, what’s driving the trend for these vegetal tipples?

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Categories : Features
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What’s your flavour? MoM checks out modern liqueurs

Forget sticky screw-top lids and teeth-rotting syrups – small-batch, foraged, organic and homegrown are the buzzwords of today’s liqueurs. We chat with Tom Chisholm, co-founder of Aelder Elixir, to find out why there’s never been a better time to stock up your cabinet…

We’ve probably mentioned it once or twice, but Team MoM hit up a certain little whisky festival called Fèis Ìle earlier this summer – and in the rare moments we weren’t Instagramming our way around distilleries, interviewing Scotch whisky legends and stroking fine poochies, we got busy meeting and greeting fellow festival folks.

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Categories : Features
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These are the biggest cocktail trends in the UK right now…

Like keeping your finger on the garnish? As Bacardi Brown-Forman Brands’ bartender education roadshow Jigger, Beaker, Glass approaches the final leg of its UK-wide tour, Shervene Shahbazkhani shares four cocktail trends to look out for now…

London has earned its place as one of the cocktail capitals of the world, but if you’re seeking a tastemaker outside of the M25, you need to be a little more discerning. While there are plenty of cracking bars elsewhere in the UK (that aren’t celebrated enough), by and large, the majority are still playing contemporary cocktail catch-up.

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Categories : Cocktails
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Science your way to a heavenly whisky Highball

Whisky Highball

No matter how devoted to the dram, pragmatic drinkers will admit there’s little joy in warm whisky on a baking hot day. Let London’s top bartenders equip you with expert tips and tricks to finesse your summer BBQ staple: the whisky Highball.

As the mercury rises in the UK, our thoughts turn to park picnics, beach BBQs and other sun-kissed gatherings. Straight whisky and searing heat do not happy bedfellows make, so honing your Highball technique is imperative.

The good news? You don’t need loads of fancy kit to craft this super-simple apéritif. “You can make a Highball anywhere, from your own kitchen to the fanciest bar you can imagine,” says Sean Fennelly, head of Fitz’s bar at The Principal hotel. “It should be as satisfying in your local pub as it would be from the American Bar at The Savoy.”
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Categories : American Whiskey, Cocktails, Japanese Whisky, Scotch Whisky, Whisky
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The past, present and future of alcohol-free imbibing

alcohol-free

Whether you’re one of the millions of people attempting Dry January or you’re simply looking to scale back on the sauce this year, the age-old ‘what to drink when you’re not drinking’ issue has never been so easily remedied. We take a look at the fast-growing alcohol-free drinks category…

There was a time where a sober night out would translate to an icy pint of Coke (from the gun) with a couple of lemon slices thrown in. You’d manage two, three at best – and as far as subtlety was concerned, it was like carrying a bald eagle with lasers for eyes that screeched ‘NOT DRINKING TONIGHT’ at every person you encountered.

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Categories : Beer, News, Wine
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JP Fetherston’s hottest American whiskey cocktail trends

What’s hot now when it comes to American whiskey cocktail trends? Leading bartender JP Fetherston shares his insights…

It’s safe to say American whiskey cocktails are having something of a moment. From Manhattans and Old Fashioneds to Sazeracs and Sours, we’ve all got a taste for liquid Americana. Which is why, when the Distilled Spirits Council* came to London Town earlier this week, decamping at Somerset House with a contingent of spirits producers in tow, we had to tag along and get involved.

Along with the entourage came noted bartender JP Fetherston, a partner at Washington DC’s renowned Columbia Room. As well as receiving multiple awards in the US and beyond for his talents behind the bar, Fetherston also apprenticed at the Bruichladdich distillery under Jim McEwan – so when he chats about cocktails, you sit up and take note. He knows his whisk(e)y. As part of the Distilled Spirits Council’s day-long meeting, greeting, tasting session, he took to the stage (bar) to share his take on current American whiskey cocktail trends, what people can’t get enough of in the US, and how serves can showcase whiskey to a whole new audience.
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Categories : American Whiskey, Cocktails
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