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Coming Out
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.
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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
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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Chocolat
As something of a chocoholic I’ve always been disappointed in the quality of both the spirits and the cocktails available. However Austrian distiller promises to change this with a brand new spirit that provides all the flavour of chocolate with none of the sickliness – Mozart Dry
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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Hot Gin Punch
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…
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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…
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
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
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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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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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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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…
