It’s the return of #MasterofCocktails! And there are a few changes to the format… We’re going to be making this a much less step-by-step affair – in return though, you’ll be getting more advanced, exciting cocktail recipes, with more focus on presentation and garnish. We’re also moving to once a fortnight, although still at the usual time of 6pm Sunday on twitter and on the blog the very next day.
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.
Categories : Cocktails
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.
Right then Ladies and Gentlemen – it’s time for another #MasterofCocktails. Excited? Oh yes.
This week we’re making a Chartreuse-heavy ‘Bijou Cocktail‘ recipe, though we’re making it with slightly less Green Chartreuse as to not overwhelm the drink.
‘Bijou’ of course, is French for ‘Jewel’, and the cocktail’s name comes from the colours of precious jewels (emerald, diamond and ruby) being similar to the colour of the ingredients (Chartreuse, Gin and Vermouth).
Yesterday saw the winners of the 2015 World Drinks Awards announced, as well as the winners of Whisky Magazine’s Icons of Whisky and World Whiskies Awards – a very busy rotation of the Earth! It was also a fantastic day for many of the brands we work with / own / represent as you’ll see from the veritable cornucopia of trophies and awards below.
Drink by the Dram have also produced a selection of Winners Tasting Sets, which you can find here.
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.
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.
Right then Ladies and Gents – time for this week’s #MasterofCocktails. We’re going to be making a drink I first tried a year or so ago at the Savoy, and is a drink created by the one and only @tomwalker86 for a Bacardi bartending competition, so it of course prominently features the classic rum at its core – yes, we’re making a ‘Maid In Cuba’ recipe this week.
We were supposed to make it last week, so thanks for waiting patiently. Definitely well worth the wait, though. It’s a good ‘un.
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.
Categories : Cocktails