Currently browsing April 2009
Continuing our visit to Le Lion – Bar de Paris in Hamburg join Torben Bornhöft for a Ranglum, a drink by former Le Lion bartender Gonçalo De Sousa Monteiro. A delicious cocktail that combines both dark and overproof rums, the Ranglum also makes great use of the falernum Torben produces with Philipp Jäckel under the Forgotten Flavours banner.
Continuing our series of drinks from Le Lion – Bar de Paris, join Søren Sørensen for Le Lion’s house drink, Le Coquetiez du Lion. A sophisticated yet approachable take on the Vesper, Le Coquetiez du Lion pays tribute in both its ingredients and name to American drink culture, classic cocktails, and the French name of the bar it calls home.
Le Lion is a small cocktail bar in Hamburg, Germany, which opened in late 2007 and has since gone to worldwide acclaim. Join owner Jörg Meyer at Le Lion for a Gin-Basil Smash, a simple but elegant drink that became the summer sensation of 2008 around the bars of Germany, and beyond.
Continuing the Why oh rye? whiskey comparison, a look at two heavily aged, barrel-proof ryes – LeNell’s Red Hook Rye and The Bitter Truth 24 year old.
For Mixology Monday this month we’re asked to look at superior twists. The Last Word is already an unusual, complex and delicious mixture, but Phil Ward’s Final Ward takes it one step further to make a truly superior twist.
Continuing the Why oh rye? whiskey comparison, a look at the Sazerac 18 year old rye and two different editions of the Thomas H. Handy Sazerac rye, all from the Buffalo Trace Distillery.
Continuing the Why oh rye? whiskey comparison, a look at the 21 and 23 year old ryes bottled by KBD under the “Vintage” label.