Currently browsing December 2009
If you had to pick a drink that sums up Christmas and New Year Champagne wouldn’t be a bad choice. While a glass of Champagne on its own is nothing to complain about, sometimes something with a little more perk might be wished for. And when it comes to Champagne cocktails I think it’s hard to beat the French 75.
In our final visit to PS7, a bar and restaurant on I street in Washington DC, head bartender Gina Chersevani mixes up a rye-based cocktail called The Alchemist.
Winter is really beginning to set in here in England, with temperatures this week plunging to minus figures even in usually warmer central London, so my mind has been on winter warmers lately. Hot gin punch, to be precise…
Join Todd Thrasher at PX as he indulges in his pirate fetish with his variation on Grog, made with spiced rum and served in a tankard!
After a number of set backs Admiralsbar in Berlin has finally opened. To celebrate the occasion I make a cocktail created by the bar manager Gonçalo de Sousa Monteiro – the Paperol.
We return to Bourbon in Washington D.C. to join Owen Thompson for a gin-based cocktail that uses basil – a herb believed in many cultures to allow you to pass in to the afterlife. Hence the drink’s name – the Great Beyond…