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The most famous cocktail in the world, the Martini, is also a misunderstood one. These days most associated with James Bond and vodka, a real Martini should be made with gin and most definitely stirred, not shaken. It’s certainly not a cocktail for beginners, so find out what I made of my very first Martini.
Hello? Is this thing still on…? A busy schedule of work, rest, and play has left Oh Gosh! a little neglected over the past couple of months. I can only apologise for the lack of updates, but hope to remedy the situation this month. Starting with a traditional Italian bitters I came across recently…
Gin is cool once more and a torrent of brands are rushing to take advantage of the renewed demand for the classic juniper elixir. It’s easy to loose track of all the new gins appearing at the moment but Geranium is one of a handful that really stand out above the noise.
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.
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…
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.
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?
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.
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…
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?
Celebrating 10 years of juniper-fueled fun, Martin Miller’s Gin will be releasing a very limited-edition high-proof gin next month. In order to choose the anniversary gin five poor souls had to sample five different gins to choose the best, and Jay was lucky enough to be one of them.
This month Mixology Monday features amaros – bitter liqueurs traditionally from Italy that are drank after dinner over ice. The Berlioni is a delicious Negroni variation that uses Cynar, an unusual amaro that is flavoured using artichoke lending it a distinct vegetal note.
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.