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Every advocacy programme in the drinks world has its usp, something that inextricably links it to the DNA of the brand. In our humble opinion, few, if any do it better than The House of Suntory.
Now in its fifth year, The House of Suntory DOJO programme has become synonymous with excellence in the bartending world, thanks to its focus on learning from dedicated Masters in the arts of Japanese craftsmanship.
Those who are fortunate enough to take part receive hands-on experience and skill-enhancing insights in the arts of flower arranging, sushi making, mindfulness, blending flavours and other revered disciplines, then apply them in their hospitality and bartending practices – all while immersing themselves in the core pillars of the brand and its origins.
In this special episode we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to tell us about how this year’s programme was put together; Gabriel St John Tucker, the overall winner on his learnings from taking part and Dave Broom, whiskey expert, one of the four experts who spoke at the final about how Japanese culture influences the way they work.
Tokio Night
2 parts Toki Black
1/2 part coffee liqueur
2 dashes orange bitters
Method:
Add all ingredients to a mixing glass and add ice. Stir for 20 seconds. Strain into a hilled cocktail glass or coupette.
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It's the last episode of season ninet. So to take us out we’ve got some very special and, perhaps surprising, stories to share with you.
Take our two products. The first is a very special limited edition rum in the shape of El Dorado High Ester Blend PM / DHE, while the other is, rather surprisingly, a wine and a lighter abv one at that, it's 6 Percent Sauvignon Blanc.
Another surprise is our book, as it comes not from a bartender but a renowned film director. It’s 'Cocktail Time: The Ultimate Guide to Grown-Up Fun! Great advice, embarrassing stories and 125 classic and original drinks', by Paul FeigG
For our bar we headed over to Himkok in Oslo Always a very special experience and, on this particular occasion, one which was even more special as we discovered the clever and surprising relationship between cocktails and product design in the shape of bar’s brand new menu – Designed by Sipping.
As for our guest, joining us from Canada, is Keegan McGregor, last year’s winner of the Diageo World Class Global Bartender of the Year competition, who, with this year’s final just over week away, shares his own very special story.
What we're drinking:
Maple Leaf Cocktail
60ml bourbon
15ml maple syrup
15ml freshly squeezed lemon juice
Cinnamon stick to garnish
Method:
Shake all ingredients over ice. Pour into a chilled cocktail glass and garnish with e cinnamon stick.
Cocktail Time! The Ultimate Guide to Grown Up Fun, by Paul Fei
El Dorado High Ester Blend PM/DHE
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It’s beginning to look a lot like Autumn her in London but there’s still plenty of reasons to keep our spirits lifted on the cocktail front. Starting with the bases for our drinks… We’re keeping things juniper-charged in this episode, with two very different gins: one from Atlas in Singapore, the other, a cask-aged gin from the team at Renais.
As for our book, we're clinging on to summer with this week’s pick, it's 'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer, and our bar might be in East London but there’s definitely a hint of Spain or even Portugal on the menu – it’s Cav in Bethnal Green.
And last but by no means least, we hear from Linden Price, co-founder of award-winning Caffe Dante who tells us how he’s sharing its very signature Mediterranean vibes across New York, Beverley Hills, the French Riviera and joy, oh, joy, right here in London at Claridge's.
What we're drinking:
Saketini
60ml vodka
30ml sake
15ml triple sec
Method:
Shake all ingredients over ice. Pour into a chilled cocktail glass and serve.
'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer,
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It's another mixed and fascinating bag this week, starting with The Glenlivet Caribbean Reserve, a single malt whisky with a rum finish and Sylva, an intriguing dark non-alcoholic liquid made from wood – yes, wood!
Our book choice has home tender, professional, chef, sommelier and distiller totally covered, it’s 'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen.
As for our destination, it's Town in London, the restaurant/bar that's got everyone talking, including about Stevie Parle's food and Kevin Armstrong's drinks.
And our guest Hyacinthe Lescoet, is one of the driving forces behind The Cambridge Public House in Paris. Here he talks to us about the Cambridge Global Series an innovative programme that brings nine bars from around the world for guest shifts and seminars to inspire everyone in attendance.
What we're drinking:
Whisky Sour
60ml bourbon whiskey
30ml freshly squeezed lemon juice
15ml 1:1 sugar syrup
3 dashes Australian Aromatic Bitters
1 egg white
Lemon slice/cherry to garnish
Method:
Dry shake ingredients to emulsify. Add ice and shake again. Pour into a chilled cocktail glass and garnish with lemon wheel and cherry pierced onto a cocktail stick.
'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen
The Glenlivet Caribbean Reserve
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We've said it before and we'll say it again, vodka is having its moment and to prove it, we’re sampling two bottles of the good stuff in this episode. We begin with the brand new offering from Jo Malone CBE – yes, THAT Jo Malone, who now lends her winning ways with fragrance to the spirit world with a trilogy of top notch vodkas bought to life through her super power, synesthesia.
Then there’s Dirty Brew, the latest expression from Belvedere, combining organic rye vodka livened with deep and delicious robusto coffee bean for your drinking pleasure.
Bookwise, we’re dipping in to the appropriately titled Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling, while the name of this week’s bar might need a bit more explaining, it’s All My Gods, a new take on the classic dive bar, which opened in London last week.
And on to the tonic part: we’re joined by drinks powerhouses Iain McPherson and Millie Tang talking all things Schweppes Pioneers, the new advocacy programme they’re proudly spearheading along with Vasilis Kyritsis and Simone Caporale for Schweppes.
What we're drinking
Campari & IPA or IPA & Campari (the ingredients say it all!)
45ml Campari
180ml IPA
Twist of lemon to garnish
Method:
Pour ingredients into an ice-filled Collins glass. Gently combine, spritz with lemon peel and add to glass.
In celebration of International IPA Day (7th July)
Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling
For more information on the Schweppes Pioneers advocacy programme, see @schweppes_gb
For our review of 'The Cocktail Parlour – How Women Brought The Cocktail Home' by Nicola Nice, listen here
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And just like that, we're over half way through season nine and rather coincidentally, that brings us half way through (or thereabouts) of summer. Not that we're letting the season TOTALLY dictate our choices in this episode, although (spoiler alert) our bar review and interview sees us soaking up the rays in France…
But first, our two featured products – which couldn't be more different. On one hand, we have the joyous Seven Tails Spiced Brandy, and on the other, we taste the No 52 Martini created by Sotiris Konomi at The Spy Bar in honour of a very special friend, the late and very great journalist and author, Forest Collins of 52 Martinis.
Our book is highly recommended for those who want to gen up on all things slow, botanical and infused– it's Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn. Then we head off to the stunning Maybourne Riviera where we catch up with Julien Lecharpentier and Laure Ferrand to talk about the liquid delights on their new menu, Identité.
What we're mixing:
Italicus Spritz
1 part Italicus Rosalio di Bergamotto
3 parts Prosecco
3 green olives (garnish)
Method: Add Italicus Rosalio di Bergamotto and Prosecco to an ice-filled highball glass. Gently combine ingredients with a mixing spoon and garnish with 3 olives pierced on to a cocktail stick
Le300 at The Maybourne Riviera
Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn
Forest Collins' reviews about the people and places in Paris can be appreciated at 52martinis.com
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For everything you want to know about choosing, using and infusing teas there's only one woman to call, that's Henrietta Lovell aka the Rare Tea Lady. She talks to us about her passion for teaand shares her incredible knowledge on how teas can enhance all manner of drinking experiences – in the home, restaurant and bar.
But before we hear from her, there's the business of our product reviews to attend to… We start with Witchmark Black Lime Single Origin English Gin produced in Wiltshire and follow with Sacred Triple Sec, proudly distilled in Ian Hart's north London home.
Our book sees us getting into full disco mode as we enter the spirit of Natasha David's 'Drink Lightly – A lighter take on serious cocktails, with 100+ recipes for low and no-alcohol drinks', then it's time to get serious in our bar pack of the week, which is the classic Vesper Bar at The Dorchester in London.
Then it's over to Mexico City where we talk tea with Henrietta Lovell.
What we're mixing:
Strawberry Mojito
3 straberries
10 mint leaves
60ml white rum
15ml lime juice
10ml simple syrup 1:1
Soda water to top
Mint sprig (garnish)
Method: Muddle all ingredients except soda water in a tall chilled glass. Fill with crushed ice, top with a little soda water. Pull though to combine all ingredients. Serve with a metal straw next to a sprig of mint.
Henrietta Lovell's Tea Martinis Masterclass is at El Minutito, Mexico City from 6pm on 16th July. See elminutito.com for details
The Green Rhino Bakery is at Tonalà 121, Roma Norte, Mexico City @greenrhino_mx
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Sometimes we theme our episodes, sometimes we offer a mixed bag of tastes and goodies. This episode is all about the latter…
We start with the first of our products, the unique and delicate spirit distilled from the flower of the coconut palm, Ceylon Arrack. Our second pick takes the ABVs up a few notches, it's Redbreast Single Pot Irish Whiskey, but the Cask Strength version coming in at 57.5% ABV.
There are an abundance of drinking suggestions in our book choice, How To Drink by Victoria Moore, as well as in this week's bar, none other than the exceptional establishment which sits at No 1 on The World’s 50 Best Bars list. It is, of course, Handshake in Mexico City.
Our guest is equally fabulous, it's the co-founder of Paradiso in Barcelona, the driving force behind Women and Hospitality, owner of hospitality design company MS Bar Trends, and now co-founder of flower-inspired bar Gardenias in Lisbon, the one, the only Ms Margarita Sader.
What we're mixing:
Sparkling Rita
30ml reposado tequila
15ml Cointreau
150ml grapefruit soda/sparkling grapefruit
Method: Fill tumbler with ice, pour tequila and Cointreau. Top with the soda, Stir and serve. Garnish with candied organ and lemons
From 3 ingredient cocktails – 60 drinks made in minutes by Kate Calder
How To Drink by Victoria Moore
Redbreast Single Pot Irish Whiskey – Cask Strength
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If you know anything about us, you’ll know we love us a Martini. So with National Martini Day coming up on Thursday 19th June, followed by World Martini Day on Saturday 21st June, it would be rude of us not to give a little nod to our signature drink.
With that in mind, we’ve picked out two very different bases for our Martinis, we go high proof with Beluga Gold Line Vodka and low – not in quality, but volume – with Second Sip, a new, recently released 20% abv gin created very much with sessional Martinis in mind by industry stalwarts Leo Robitschek and Nick Strangeway.
Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge, is our book choice and it does exactly what it says on the tin. That’s if you’re staying in… if you’re going out, we can’t recommend the seven-strong Martini List at Twenty8 NoMad in London highly enough.
In the hotseat, we have Tibor Krascsenics, group beverage director at LPM Dubai. He gives us the lowdown on the brand new, extremely stylish cocktail menu, conceived and perfectly presented as a glossy fashion magazine as well as sharing his tip for the perfect Martini.
What we're mixing:
Turf Club
45ml gin (Plymouth or London Dry)
45ml dry vermouth
7.5ml maraschino liqueur
2 dashes absinthe
2 dashes orange bitters
Your choice of lemon twist /olive/maraschino cherry to garnish
Method: Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with your choice of lemon twist/olive/maraschino.
Method:
Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.
Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge
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We're counting down the days until Simone Caporale and Lorenzo Antinori open their destined-to-be-hot, new destination bar in Hong Kong but before we here from them on the what, why and how of their first collaboration, there's our usual housekeeping to attend to.
Starting with our product reviews… Gary gets the ball rolling with the latest expression from Johnnie Walker, Johnnie Walker Black Ruby, and Sandrae cracks open a bottle of Gin Mare Capri. Our book choice is definitely one for the bartenders out there, it's the Spirited Awards nominated Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto.
Next we head over to Scarfes Bar in London where the works of British artist and caricaturist Gerald Scarfe are reimagined in the latest menu: Long Drawn Out Sips. Then it's time to hear from two of our favourite Italians, Simone Caporale and Lorenzo Antinori about their new joint project, Montana, which combines 1970s Miami with Cuban hospitality.
What we're mixing:
Mint Julep
60ml Maker's Mark Kentucky Bourbon Whisky
20ml sugar syrup (1:1)
A handful of mint leaves
Method:
Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.
Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto
Gin Mare Capri Mediterranean Gin
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We're back with season 9 and over the next few weeks we’ll be talking to some of the fabulous people we’ve met up with during our recent travels but this episode begins, as always with our chosen products: the first of which is Be-Gin a gin celebrating all things flowers and the second, a new range from Cointreau which zones in on citrus.
Our book is spiritual wisdom, seasonality and locality personified, it’s Hyper Drinks, the debut book from Angelos Bafas aka Mr Ungarnished, and we head to Shoreditch for Waltz, the new bar from Gento Torigata.
For our first interview of the season we’re talking to Rodrigo Urraca, Marcos Di Battista and Eric Van Beek, the dream team behind Handshake Speakeasy in Mexico City, recently taking the top slot on North America’s 50 Best Bars List for the second consecutive year and currently number one in the world. We hear from them about the highs and lows of being number one and why they won't have their awards on the back bar.
Grand Mimosa
90ml sparkling wine
45ml orange juice
15ml Grand Marnier
Orange zest or slice to garnish
Method: Add 45ml of sparkling wine to a chilled wine glass, the add the fresh orange juice and Grand Marnier. Gently 'pull through', then top with the remains 45ml of sparkling wine. Garnish with the orange garnish or zest.
Hyper Drinks by Angelos Bafas
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In the first of our city specials, we're in New York where we spent three nights in seven incredible bars – eight if you count the two at Sip & Guzzle. As well as trying the drinks we caught up with the movers and shakers behind them to find out more about their respective venues and what they think makes the bar scene in New York tick.
We also booked in to Great Jones, the first working distillery in Manhattan for 100 years and chatted to Hanna Lee and Michael Anstendig from Hanna Lee Communications to get their perspective on what's making the city pop right now and about hear more about their recently launched project, New York Bartender Week.
What we're mixing:
The Big Apple (serves 1)
45ml Great James bourbon
45ml cloudy apple juice
10ml freshly squeezed lime juice
10ml sugar syrup (2:1)
I egg white
Cinnamon stick/cinnamon powder to garnish
Recipe from Difford's Guide; adapted from 60 Second Cocktails by Neil Ridley & Joel Harrison
Method:
Add all ingredients to a cocktail shaker and dry shake to emulsify the egg white. Add ice and shake hard. TStrain into chilled coupe. Garnish with grated cinnamon or cinnamon powder.
Bars visited in this episode
Bars mentioned in this episode
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International Women’s Day is March 8, so we're celebrating the incredible contribution of women across the drinks industry.
Our products are Nc'nean founded by Annabel Thomas and Casa Dragones Tequila Blanco founded by Bertha González Nieves. Our book is The Cocktail Parlour - How Women Brought The Cocktail Home by Nicola Nice and we highlight a few bars founded and run by women around the world. Our guest is Marissa Johnston, Executive Director of OurWhisky Foundation who tells us about the work they're doing to empower women in whisky
What we're mixing:
Earl Grey MarTEAni
(For 2 cocktails)
Infuse one Earl Grey tea bag in 120ml London Dry Gin
50ml lemon juice
40ml simple syruo
1 egg white
Method:
Add all ingredients into a cocktail shaker. Shake without ice. Add ice and shake again. Strain into a chilled Martini glass. Garnish with a lemon twist.
In this episode:
The Cocktail Parlor by Nicola Nice
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In this episode we're taking our tastebuds on a journey that goes from London via Latin America, Kentucky to England and various stops in between.
We start with Never Say Die, a whiskey distilled in Kentucky, then shipped to England for its final maturation. We then head to Sweden for a taste of Bex Almqvist's fresh take in a traditional Nordic spirit, Rejmyre Akvavit.
This week’s read is a must for anyone who wants to know anything about the history of American drinks, it’s the incredible Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich.
That’s north America’s drinks history sorted, in west London the team at Viajante87 celebrate the flavours, tastes and traditions of Latin America in their new menu Cocktail + Culture.
Then we’re in New York where we catch up with this week’s guest, the much travelled vision in pink and violet that is ms. franky marshall. We chat to her about her love of craft bartending, the joys of Cognac and her unwavering positivity.
What we're mixing:
Jameson Cold Brew Tonic
50ml Jameson Cold Brew
125ml tonic water
Orange wedge to garnish
Method:
Fill a Highball glass with ice. Pour in Jameson Cold Brew, top with tonic water. Garnish with orange wedge.
In this episode:
Almqvist Destilleri Rejmyre Akvavit
Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich
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It wasn't planned, but Martinis pop up a few times in this episode. Not in our product reviews, which feature Planteray Cut and Dry Coconut Rum and Tito's Handmade Vodka (although, come to think of it, the latter would make a fab base if vodka-based Martinis are your thing).
As the title suggests, they're front of centre of our featured book 'The Martini – The Ultimate Guide to a Cocktail Icon' by Alice Lascelles; then they pop up in fine style in our bar review at one of the oldest restaurants in London – Rules, as well as in this week's Cocktail Hack with Simon Ford.
With more than 20 years experience in the drinks industry under her belt, it's fair to say that this week's guest Charlotte Voisey knows her way around a Martini. But rather than that, we're talking to her about her brand new, exciting role as Executive Director of the Tales of the Cocktail Foundation. Tune in to find out more.
What we're mixing:
Split-base Sazerac
10ml absinthe rinse
30ml cognac
30ml rye whiskey
10ml sugar syrup
4 dashes Peychaud’s Bitters
1 dash Angostura Aromatic Bitters
10ml Absinthe rinse
Method:
Chill an old Fashioned glass, then swirl with absinthe to coat. Then add remaining ingredients to mixing glas and stir over ice. Strain into glass them=n garnish with a lemon twist.
In this episode:
Planetary Cut & Dry Coconut Rum
The Martini – The Ultimate Guide to a Cocktail Icon by Alice Lascelles
The Winter Garden Cocktail Bar at Rules
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Appearance, aroma, flavour – the enjoyment of great drinks works on many levels – driven by aesthetics or emotions. Behind them, though, is often a great deal of deep and demanding thinking. This episode celebrates this thinking.
We have two products which take on the difficult task of creating delicious non-alcoholic drinks: the complex Crossip Blazing Pineapple and, the delicious ready-to- drink Jasmine and Lily Highball created in partnership with the bright minds at Tayer + Everleaf.
Then there's our book choice… This week we're taking a deep dive into the many and varied thought processes that go into becoming a great bartender, via the tome that is The Cocktail Balance 2.0, by Stanislav Harcinik. Our bar choice takes us to The Rivoli Bar at The Ritz where they unveil their first new concept cocktail menu in the history of the bar, it's the playful yet thought-provoking 'Biodynamic Forces Through The Alchemy of Planets and Plants' Then we catch up with Ben MacFarland and Tom Sandham to chat to them about bringing the stories behind drinks to life in their award-winning comedy shows, where they go by the aptly named The Thinking Drinkers.
What we're mixing:
Adonis
45ml fino sherry
45ml sweet vermouth
4 dashes orange bitters
Orange zest (discarded)
Method:
Combine all ingredients in a mixing jar, add ice, and stir until well chilled. Strain into a cocktail or wine glass. Aromatise with a spritz of orange oils from orange zest, then discard.
In this episode:
Crossip Drinks Blazing Pineapple
Tayer + Everleaf Jasmine + Lily Highball
The Cocktail Balance 2.0 by Stanislav Harcinik
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In this episode we look back at some of our favourite moments of 2024 and look forward to 2025. Top of our list is a visit to Mexico for the two venues from this week's guests: Maura and Alex Lawrence Milia.
What we're mixing:
Imperial Cocktail
45ml London Dry Gin
45ml dry vermouth
2.5ml Maraschino Liqueur
2 dashes Angostura aromatic bitters
Method:
Stir ingredients over ice. Strain into a chilled Cocktail glass.
In this episode:
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We're less than a week away from Christmas Day and we don't know about you but we're definitely in the festive mood. While this episode won’t see us going into full eggnog and sleigh-bell sound effects mode, we're certainly offering a nod in the Christmas direction.
Our book choice is one that we always rely on for the season – it’s How To Drink At Christmas from Victoria Moore.
As for our product choices, we’d be incredibly happy to unwrap either of these bottles: Bellamie Cherry Liqueur Aperitif, and Aultmore Speyside Single Malt Scotch Whisky Cask Finish Collection.
Our bar choice is a modern classic at any time of the year but particularly comes into it own for a cosy winter drink or two, it’s Satan’s Whiskers in East London.
Finally, our guest shares her profound knowledge of all things agave, gives some excellent gifting suggestions and tells us the tequila she’d like to find in her stocking this year – it's the wonderful Gaby Moncada.
What we're mixing:
Wild Turkey Festive Cheer
40ml Wild Turkey 101
10ml ginger liqueur
5ml maple syrup
4 dashes Angostura Bitters
Method:
Combine all ingredients in a mixing jar, add ice, and stir until well chilled. Strain into a rocks glass filled with ice. Garnish with cinnamon and if you’re feeling fancy, a holly leaf.
In this episode:
Autlmore Speyside Single Malt Scotch Whisky Cask Finish Collection
Bellamie Cherry Liqueur Aperitif
How To Drink At Christmas by Victoria Moore
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De Kuyper is an icon in the drinks world. It’s been producing spirits for over 300 years, and the liqueurs, for which is rightly famous, for more than a century.
So in this special episode we’re thrilled to be joined by De Kuyper Master Distiller Myriam Hendrickx, and De Kuyper Global Brand Ambassador Max de Smit to find out more, including what makes De Kuyper so special, insights into some of the delicious expressions in the portfolio and, of course, how these liqueurs can inspire bartenders in their cocktail creations.
What we're mixing:
Sidecar
Ingredients
1 part De Kuyper Curacao
2 parts cognac
1 part lemon
1 bar spoon sugar
Method:
Shake all ingredients with ice and strain into a coupe glass.
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Twenty years ago today Jason Kosmas, Dushan Zaríc, Igor Hadzismajlovic, Henry LaFargue and Bill Gilroy opened Employees Only NYC and we're thrilled that Jason and Dushan are joining us to talk all things EO today. But before we get to hear their thoughts on everything from the art of free pouring to how they build and retain their teams, we check out some new products and a recently opened bar.
In the new drinks corner we have a collection of three clever and extremely delicious ready-to-drink cocktails inspired by perfume accords from Tayer Studios + Cream Projects. The heady scents of Sri Lanka are captured in five exquisite cocktail seasonings called Three Families, named after Ryan Chetiyawardana, Rockland Distilleries and Dilmah Tea, the three Sri Lankan businesses behind the brand.
Maison Assouline in London has published a new book in honour of the 10th year of its bijou bar, Swans. With words by Millie Milliken and 20 recipes by Gabor Onufer, it's one for the bar's many fans.
RSA House is another London institute with art at its core and its latest addition Muse at RSA House is the perfect spot for cocktails with traceability and sustainability at their core.
Then it's over to New York where we catch up with Jason and Dushan ahead of their celebrations.
What we're mixing:
French Connection
50ml cognac VS or VSOP
25ml amaretto liqueur
Method:
Stir both ingredients over ice in a rocks glass and serve.
In this episode:
Tayer Studios + Cream Projects
Three Families Cocktail Seasonings
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