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London is famous for its grand hotels, and names like Claridge’s and The Ritz are synonymous with five-star luxury. Almost as famous are the bars these hotels house, honey pots to the rich and famous and many, like the Savoy, with a historic link to the cocktail. In the first of a new series, I explore the hotel bars of London and see if their reputations are deserved.
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…
An exclusive first review of The Bitter Truth Creole bitters, a brand new bitters from the German company that attempt to replicate what a creole cuisine influenced bitters from the nineteenth century might have tasted like.
Spend any time with a craft bartender or cocktailian and before long the subject of ice will come up. One of the holy grails in ice is the ice-ball, traditionally prepared in Japan by hand. An ice-ball machine is a great alternative for those who value having ten fingers.
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.
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.
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
Tommy’s Margarita, found on bar menus across the world as, is a twist on the classic Margarita recipe that replaces the triple sec with agave syrup. Agave Sec aims to fuse the benefits of both triple sec and agave syrup to produce the perfect Margarita, but does it succeed?
It seems like you can’t blink these days without another bitters producer popping up somewhere in the world. The latest bitters line I’ve become aware of are Scrappy’s, produced by bartender Miles Thomas of Seattle. But how do they stack up to existing bitters from the likes of The Bitter Truth, Bob’s Bitters and Bittermens?
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?
The cocktail world is in better shape today than it has been in decades, and the local book shop certainly reflects this with a rash of new releases this year to satiate the demand for mixological information. Here is a roundup of some of my favourites from the year so far.
This year The Bitter Truth moved beyond the world of cocktail bitters, releasing several new products to the world including three new liqueurs – pimento dram, apricot brandy and crème de violette. But what are they like, and how do they shape up to the competition and in cocktails?
Continuing the Why oh rye? whiskey comparison, a look at two heavily aged, barrel-proof ryes – LeNell’s Red Hook Rye and The Bitter Truth 24 year old.