The Cocktail Lovers

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. For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're drinking:Tokio Night2 parts Toki Black1/2 part coffee liqueur2 dashes orange bittersMethod: Add all ingredients to a mixing glass and add ice. Stir for 20 seconds. Strain into a hilled cocktail glass or coupette.See here for more details on Toki BlackFor more on The House of Suntory DOJO, follow @raff_suntorytimes Hosted on Acast. See acast.com/privacy for more information.

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 FeigGFor 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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Maple Leaf Cocktail60ml bourbon15ml maple syrup15ml freshly squeezed lemon juiceCinnamon stick to garnishMethod:Shake all ingredients over ice. Pour into a chilled cocktail glass and garnish with e cinnamon stick.6 Percent WineCocktail Time! The Ultimate Guide to Grown Up Fun, by Paul FeiEl Dorado High Ester Blend PM/DHE Highwayman Restaurant & BarHimkokStudio SløydWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

It’s beginning to look a lot like Autumn here 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 Pride, 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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Saketini60ml vodka30ml sake15ml triple secMethod:Shake all ingredients over ice. Pour into a chilled cocktail glass and serve.abcd at The Maybourne RivieraAtlas London Dry GinCavDante Beverly HillsDante x Claridge'sDante NYCRenais Cask-Aged Gin'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer,With thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Whisky Sour60ml bourbon whiskey30ml freshly squeezed lemon juice15ml 1:1 sugar syrup3 dashes Australian Aromatic Bitters1 egg whiteLemon slice/cherry to garnishMethod: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.Sylva'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 JanzenThe Cambridge Public HouseThe Glenlivet Caribbean ReserveTownWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinkingCampari & IPA or IPA & Campari (the ingredients say it all!)45ml Campari180ml IPATwist of lemon to garnishMethod: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)All My GodsBelvedere Dirty BrewDistilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. HoeflingJo VodkaFor more information on the Schweppes Pioneers advocacy programme, see @schweppes_gbFor our review of 'The Cocktail Parlour – How Women Brought The Cocktail Home' by Nicola Nice, listen hereWith thanks to our partners:The Can MakersSchweppes PioneersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Italicus Spritz1 part Italicus Rosalio di Bergamotto3 parts Prosecco3 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 stickLe300 at The Maybourne RivieraSeven Tails Spiced BrandyThe Spy Bar at OWOWild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon FlynnForest Collins' reviews about the people and places in Paris can be appreciated at 52martinis.com With thanks to our partners:Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Henrietta Lovell, the Rare Tea Lady and founder of the Rare Tea Company, shares her passion for loose-leaf teas and their role in enhancing cocktails and home beverages. She provides insights on innovative tea infusion techniques, emphasizing ethical sourcing and quality. The conversation delves into the rising trend of using tea in cocktails, offering listeners tips on how to blend flavors for unique drinking experiences. Henrietta also addresses the environmental advantages of loose-leaf teas over traditional bags.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Sparkling Rita30ml reposado tequila15ml Cointreau150ml grapefruit soda/sparkling grapefruitMethod: Fill tumbler with ice, pour tequila and Cointreau. Top with the soda, Stir and serve. Garnish with candied organ and lemonsFrom 3 ingredient cocktails – 60 drinks made in minutes by Kate CalderCeylon ArrackGardenias LisbonHandshake SpeakeasyHow To Drink by Victoria MooreMSBartrendsParadisoRedbreast Single Pot Irish Whiskey – Cask StrengthWith thanks to our partner:Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Turf Club45ml gin (Plymouth or London Dry)45ml dry vermouth7.5ml maraschino liqueur2 dashes absinthe2 dashes orange bittersYour choice of lemon twist /olive/maraschino cherry to garnishMethod: 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.28 NoMadBeluga Gold Line VodkaLPM DubaiLPM RestaurantsMake Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-HoggeSecond SipWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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 hear 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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Mint Julep60ml Maker's Mark Kentucky Bourbon Whisky20ml sugar syrup (1:1)A handful of mint leavesMethod: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 GirottoGin Mare Capri Mediterranean GinJohnnie Walker Black RubyMontanaScarfes BarWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.