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Featured Post Bitterholics Anonymous

March 2nd, 2008

They say admitting you have a problem is the first step to recovery, so I’m just going to say it… my name is Jay Hepburn and I am a bitterholic. Today I got hold of the brand new The Bitter Truth Celery bitters, the first celery bitters to be commercially available for many decades. But what exactly do celery bitters taste like?

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The Bitter Truth Creole Bitters

March 4th, 2010

The Bitter Truth Creole Bitters

An exclusive first review of The Bitter Truth Creole bitters, a brand new bitters from the German company that attempt to replicate what a creole cuisine influenced bitters from the nineteenth century might have tasted like.

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Exploring the Borough

February 23rd, 2010

Exploring the Borough

The Brooklyn is one of my favourite cocktails, and there are many great variations on the drink named after Brooklyn neighbourhoods. Vincenzo Errico’s Red Hook started the trend, and drinks inspired by the Red Hook like the Greenpoint and Bensonhurst soon followed.

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Funkin’ For Jamaica

February 3rd, 2010

Funkin’ For Jamaica

One of the best products I sampled at Tales of the Cocktail last year was a new rum from Haus Alpenz. A traditional Jamaican rum with a flavour profile similar to that which was prevalent in the early 20th century, Smith & Cross isn’t exactly a sipper but does work wonderfully in drinks like the Montego Bay.

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Scrappy’s Bitters

November 17th, 2009

Scrappy’s Bitters

It seems like you can’t blink these days without another bitters producer popping up somewhere in the world. The latest bitters line I’ve become aware of are Scrappy’s, produced by bartender Miles Thomas of Seattle. But how do they stack up to existing bitters from the likes of The Bitter Truth, Bob’s Bitters and Bittermens?

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This is starting to get silly…

November 13th, 2009

This is starting to get silly…

Continuing the theme of bitters heavy drinks, I take a look at two cocktails from New York bartender Giuseppe Gonzalez that make use of frankly insane amounts of Angostura bitters to delicious effect. What better way to celebrate Angostura bitters going back in to production!

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Martini Bitter

November 10th, 2009

Martini Bitter

More than a year after coming across a cocktail that called for the mysterious ingredient “Martini Bitter” I’ve finally tracked down a few bottles. But was it worth the wait, and how does Martini Bitter stack up to its more famous rival – Campari?

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MxMO – Vermouth

October 26th, 2009

MxMO – Vermouth

It’s been a little while since I last managed to take part in a Mixology Monday, so I’ve celebrated this months MxMO on vermouth by talking mainly about rum. However the cocktail contains vermouth, and more than makes up for it.

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The Winchester

September 22nd, 2009

The Winchester

It’s no secret I’m not a huge fan of Tiki drinks. However one that uses three different gins as the base immediately piques my interest. But does Brian Miller’s Gin Zombie combine gin as well as classic TIki cocktails combine rum?

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A nod and a Wink

September 17th, 2009

A nod and a Wink

After much procrastination, last week I finally made it down to new London bar 69 Colebrooke Row, headed by Tony Conigliaro. After enjoying a delicious Oh Gosh! made by its inventor, Tony served me the Wink – essentially a Gin Sazerac.

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Le Martini Dijonnais

September 2nd, 2009

Le Martini Dijonnais

Liqueurs come in all manner of weird and wonderful flavours. From orange liqueurs to crème de menthe there aren’t many tastes you can’t find in alcoholic form from someone. I thought I’d seen it all, until I received a bottle of mustard liqueur…

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The Laphroaig Project

August 19th, 2009

The Laphroaig Project

Sometimes a cocktail recipe is so intriguing you can’t help but mix one up. Sometimes a cocktail recipe is so bizarre you’re frightened to even put the ingredients together in case the mixture results in some horrifying science-fiction-esque accident might occur. The Laphroaig Project is both of these.

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Ransom Old Tom

August 13th, 2009

Ransom Old Tom

One of the things I love about travelling is the chance to get hold of rare and exotic ingredients, and top of my list when I headed over the the US for Tales of the Cocktail last month was Ransom Old Tom. But was it worth the effort?

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Photography by Jay Hepburn
Artwork by Craig Mrusek

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