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Featured Post It’s Pimm’s O’Clock!

June 8th, 2008

The English summer means the return of one of my favourite long drinks, the Pimm’s Cup. A firm favourite here, it may just be the perfect drink for a hot afternoon. Pimm’s isn’t the only fruit cup around though, so how does it compare with the competition, and just what fruit and mixers should go in to the perfect Pimm’s cup?

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Buffalo Trace “Antique” Ryes

April 7th, 2009

Buffalo Trace “Antique” Ryes

Continuing the Why oh rye? whiskey comparison, a look at the Sazerac 18 year old rye and two different editions of the Thomas H. Handy Sazerac rye, all from the Buffalo Trace Distillery.

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Vintage Ryes

April 3rd, 2009

Vintage Ryes

Continuing the Why oh rye? whiskey comparison, a look at the 21 and 23 year old ryes bottled by KBD under the “Vintage” label.

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Rittenhouse and Black Maple Hill

March 30th, 2009

Rittenhouse and Black Maple Hill

Starting the Why oh rye? rye comparison are two heavily aged, limited edition whiskeys – the 21 year old Rittenhouse and the 23 year old Black Maple Hill.

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Why oh rye?

March 29th, 2009

Why oh rye?

Having first tried rye, Bourbon’s older, tougher brother, just two years ago I quickly fell in love with it. Since then I have slowly amassed a collection of premium rye whiskeys and over the next week nine will be put head-to-head to see which are worth the dollar.

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Citadelle Réserve

March 15th, 2009

Citadelle Réserve

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.

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Cocchi Americano

February 23rd, 2009

Cocchi Americano

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.

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Artesian Bar

February 18th, 2009

Artesian Bar

London is famous for its grand hotels, and names like Claridge’s and The Ritz are synonymous with five-star luxury. Continuing a series investigating the bars of these historic venues, I visit Artisian Bar, the rum-centric bar attached to the Langham Hotel.

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The Purple Bar

February 1st, 2009

The Purple Bar

London is famous for its grand hotels, and names like Claridge’s and The Ritz are synonymous with five-star luxury. Continuing a series investigating the bars of these historic venues I visit The Purple Bar at The Sanderson. An opulent mix of rich purple fabrics, chic cut-glass mirrored tiles and raw stone, do the drinks live up to the decor?

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Sloely does it

January 12th, 2009

Sloely does 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?

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The Donovan Bar

December 27th, 2008

The Donovan Bar

London is famous for its grand hotels, and names like Claridge’s and The Ritz are synonymous with five-star luxury. Continuing a series investigating the bars of these historic venues I visit the bar at Brown’s Hotel, an homage to British photographer Terence Donovan.

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The May Fair Bar

December 21st, 2008

The May Fair Bar

London is famous for its grand hotels, and names like Claridge’s and The Ritz are synonymous with five-star luxury. Continuing a series investigating the bars of these historic venues, I visit the sleek and modern May Fair Hotel to try drinks at the similarly contemporary May Fair Bar.

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Bob’s Bitters

December 17th, 2008

Bob’s Bitters

A look at Bob’s Bitters, a range of bitters as used at The Dorchester Bar and The Connaught Bar. Taking a single flavour approach, rather than the complex mixture of spices and botanicals found in more traditional bitters, Bob’s Bitters offer a different perspective on how bitters should be made and used.

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Photography by Jay Hepburn
Artwork by Craig Mrusek

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