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One of the highlights of my trip to Berlin last month was the chance to try so many great new cocktails I hadn’t gotten around to drinking previously. Here I look at the love-child of the Pegu Club and Pendennis Club, a creation by Gonçalo de Sousa Monteiro called the Juniper Club Cocktail.
Kina Lillet was immensely popular during the first part of the twentieth century, but its popularity waned during the later half and in 1986 it was reformulated and renamed Lillet Blanc. Many older cocktails still work best with Kina Lillet, and a little-known product called Cocchi Americano may just prove to be the perfect replacement for it.
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…
Big fancy launch parties are all very well and good but ultimately what matters to me about Beefeater’s new gin, 24, is the liquor inside the bottle. With the party over and the product now available in the shops does it live up the hype, or is it simply an exercise of style over substance?
Another Old Tom gin surfaces, this time from the man behind the excellent Jensen’s Bermondsey gin. Based on a recipe from the 1840s this Old Tom uses absolutely no sugar, instead relying on increased botanicals to add sweetness and flavour as the first Old Toms probably did over 200 years ago.
Comparison tastings are all very well, but spirits like gin are at their best when mixed in a well made cocktail. Following on from the Old Tom gin comparison I look at how the four gins work in two classic cocktails that originally called for Old Tom – the Tom Collins and the Martinez.
For me the holy grail of rare spirits, Old Tom gin finally became available earlier this year with the arrival of Hayman’s Old Tom. However, they aren’t the only ones reviving this style of gin, popular in the eighteenth and nineteenth century. In a bid to work out exactly what Old Tom gin is all about, I compare four currently available bottlings.
For Mixology Monday this month we’re keeping things local with a look at the Gin and Tonic, an English classic invented in colonial India to help keep Malaria at bay in a tasty fashion. Made with Jensen gin and Fever Tree tonic water, nothing in the drink comes from more than twenty miles away. Well, except the lime…
When try to find spirits to use in their drinks, most people will settle for a brand they like even if it isn’t exactly what they are looking for. Martin Miller isn’t like most people though, and when he found none of the gins he had tried made the grade, he decided to make his own. Is there method to his madness?
Though you may expect a liqueur with the word créme in it to contain cream, it infact means that the liqueur has a single dominant flavour, usually a fruit. Créme de pêche is one of the more unusual fruit liqueurs, but along with its cousin créme de pêche de vigne it can make some wonderful cocktails.
It’s fair to say cocktails can be something of an acquired taste, but thankfully I’ve never had much trouble enjoying classic drinks. Campari, however, has always proved troublesome. In the fourth instalment of my continuing quest to find a cocktail using Campari that I enjoy, a look at The Boulevardier and the classic Negroni.