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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?
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.
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!
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.
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.
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.
The first Mixology Monday of this year looks towards New Horizons, and happily coincides with my visit to Amsterdam last weekend. Being in the land of genever and corenwijns I took the chance to explore this spirit I had previously paid little attention to and, now thoroughly sold on it, look forward to exploring more genever-based drinks.
Not content with producing some of the finest cocktail bitters available today The Bitter Truth is now expanding its horizons, with the first product being a sloe gin produced with Austrian distiller Hans Reisetbauer. Following on from their two smaller sloe gin vintage releases in 2006 and 2007, how does their 2008 vintage compare to the competition?
I’ve never been one for morning cocktails, but after enjoying a delicious Ramos Gin Fizz during Tales of the Cocktail this year I’ve started to make the occasional exception. I still rarely drink in the morning, but tomorrow while I open my Christmas presents I know what I am going to be sipping on…
Mixology Monday this month is on the theme of spice. Since first trying it last year Pimm’s Winter Cup has been a favourite spicy winter drink when warmed up and combined with apple juice and cinnamon. Here a comparison of Pimm’s Winter and Austin’s Winter Drink, plus the Winter Sidecar cocktail.
A first look at Abelha Cachaça, a new cachaça that has recently hit the British shores. Organically produced and available in unaged silver and 3 year old gold varieties, how does it taste, and what cocktails beyond the Caipirinha does it work well in?
Despite trying my best to keep track of cocktails I want to try I only ever get around to making a small fraction of the ones I would like to. However, it’s all worth it for the drinks that turn out to be real magic. Witness the great disappearing bitters trick as I say abrakadabra and try the Alabazam.
Often when I’m in a cocktail bar I’ll find myself unable to decide what to drink. When this happens I usually defer my choice to the bartender, and if I’m in a good bar I’m rarely disappointed. During my last visit to Milk and Honey the bartender came back to me with the Dizzy Sour, an interesting classic twist on the Whiskey Sour.