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Featured Post Singapore Sling(s)

October 19th, 2007

With many classic cocktails it’s difficult to find any information about it at all. The Singapore Sling, however, has an abundance of information and history written about it. The problem is much of it is so contradictory working out the actual history of the drink is rather difficult. With so many recipes around, which are worth making?

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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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Soixante Quinze

December 24th, 2009

Soixante Quinze

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.

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A toast to Admiralsbar

December 7th, 2009

A toast to Admiralsbar

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.

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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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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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Dutch East Indies Daisy

September 8th, 2009

Dutch East Indies Daisy

Until recently I had written off Batavia Arrack as an odd tasting spirit with little potential for use in cocktails. However on a visit to The Connaught Bar bartender Erik Lorincz served me the Dutch East Indies Daisy, a cocktail which caused me to take another look at this unusual Indonesian spirit.

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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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MxMO – Ginger

June 15th, 2009

MxMO – Ginger

For Mixology Monday this month I take a look at the delicious Mr. Antoni, a cocktail based on the Penicillin from Sam Ross that uses the very special Paradyswijn Genever in place of Scotch whisky.

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Beuser & Angus Special

March 25th, 2009

Beuser & Angus Special

Another drink from first-class bartender Gonçalo de Sousa Monteiro, the Beuser & Angus Special is a very special drink indeed, using Chartreuse as the base spirit with delicious results.

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Citadelle Réserve

March 15th, 2009

Citadelle Réserve

One type of gin that, until recently, has been fairly overlooked is yellow gin, where the sprit has been aged in barrels generally for a relatively short period of time when compared to other aged spirits. Citadelle aims to change this with Citadelle Réserve, a dry gin that is aged in oak for six months.

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MxMO – First Time

March 10th, 2009

MxMO – First Time

This month’s Mixology Monday asks us to consider first cocktails – approachable drinks for people who aren’t used to downing Martinis and Manhattans. This is an interesting subject for me as many of my friends don’t really drink cocktails, and trying to get them to like decent cocktails is a long, uphill battle I’ve been waging for several years.

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