The Cocktail Lovers

Our last episode in this current season sees us taking a vacay through the world of drinks. We start with Drumshanbo Gunpowder Irish Gin with Californian Orange Citrus, before getting a taste of Mexico with Nocheluna Sotol.Italy is our destination of choice as we head to Palermo and to Villa Igiea for Salvatore Calabrese's Once Upon A Time cocktail menu at Igiea Terrazza Bar. When it comes to our book choice, it could only be Around The World 80 Cocktails, from Australian bartender and writer Chad Parkhill.Then it's over to New York City for a chat with Tako Chang, one of the team behind the award-winning bar Double Chicken Please to hear about the Coop, new merch and why the world can't get enough of their culinary cocktails. For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Air Mail30ml gold rum15ml freshly-squeezed lime juice15ml honey syrup*45ml ChampagneMethod:Shake the first three ingredients over ice. Strain into an ice-filled Highball glass. Add Champagne and garnish with mint.*To make honey syrup, add 3 parts honey to 1 part water and shake to combine.Around The World In 80 CocktailsDouble Chicken PleaseDrumshanbo Gunpowder Irish Gin Igiea Terraza BarNocheluna SotolThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

June 19th, or Juneteenth as it's known, is a recognised holiday in the US, commemorating the emancipation of enslaved African Americans. With that in mind, we're focusing on some of the many talented Black voices and stories in the drinks world – past and present, home and away – that we feel people need to know more about.Such as our two chosen products: Uncle Nearest and its 1884 Small Batch Whiskey from Tennessee and One True Maverick, a triple-distilled, premium vodka from south London. And our book choice, which sees us rewinding back to the past and delving into the first first cocktail book written by a Black bartender: The Ideal Bartender, first published in 1917 and written by Tom Bullock. As for black-owned bars we've gone more contemporary, heading to Sly Augustin's award-winning Trailer Happiness in Notting Hill.Last but by no means least, our interviewee is Tamika Hall, author of Black Mixcellence, a book that celebrates the movers and shakers of Black bartending. Hear about the stories she was most inspired by, the bartenders whose recipes are featured and the importance of Juneteenth.What we’re mixing:V & TeaseRecipe kindly supplied by ms franky marshall1.5oz (44ml) Dry Vermouth*1.5oz (44ml) Bianco Vermouth*2 oz (60ml) good quality dry Tonic WaterMethod:Using a jigger, add vermouths to an ice-filled Rocks glass. Measure and add tonic water.Using the large end of a melon baller or teaspoon, add one scoop of lemon sorbet (such as Häagen-Dazs) to the glass.Stir once. Garnish with a fresh rosemary sprig. Optional: Add 1 drop of chilli oil to the top of the sorbet.*Franky's tip: Herbaceous vermouths work best for this recipe, especially for the Bianco.For details of the people, products and places featured in this week’s episode, please find links to their websites below:Colin Asare-AppiahOne True MaverickTamika Hall/Black MixcellenceThe Ideal Bartender by Tom BullockTrailer HappinessUncle NearestThe 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 the first day of June, so naturally we're thinking easy sipping – whether we're heading out to bars or keeping things simple but stylish at the requisite picnics, barbecues and festivals.With that in mind, our first product review is the super tangy pre-mixed, non-alcoholic Sakura Paloma from Everleaf, followed by one of the most successful bottled cocktails in the past few years, the award-winning Mirror Margarita by Deano Moncrieffe from Hacha bars.For the perfect summer serves, we suggest heading over to Soda + Friends in London City Island, where deftly balanced highballs are the stars of the glass. And for mixing things up at home, we've picked out 'Easy Tiki' by Chloe Frechette – it's got all the tips you need for making the fabulous al fresco drinks.Then it's over to Gleneagles in Perthshire, Scotland to hear from Michele Mariotti on what's in store for summer, how to make the perfect highballs and why a pre-batched Negroni should be in everyone's fridge.What we're mixing:Sgroppino2 scoops lemon sorbet25 vodka75ml proseccoLemon to garnishMethod:Add all ingredients to blender and whizz through for 10 seconds. Pour into a chilled Flute glass, grate lemon zest over the top and serve.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Easy Tiki by Chloe FrechetteGleneaglesMirror MargaritaSakura PalomaSoda & FriendsUnjiggered PodcastThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Yes, it's World Whisky Day on 20th May but this episode isn't completely whisk(e)y flavoured. We're sampling a new non-alc botanical spirit! A brand new gin! A fabulous new bar in Hackney! And a few more bits besides.We kick things off by mixing up a Black Manhattan. No, we hadn't heard of it either but now that we've tried the delicious rye and amaro based cocktail, we're definitely keeping it in our repertoire. It sets us up nicely for our two tastings – the first of which is Botivo, a bitter and herbaceous non-alcoholic aperitif, the second is Renais, a gin distilled in England but inspired by Burgundy.Our bar review sees us heading East to the recently opened, oh-so fabulous Equal Parts in Hackney and as for our library pick, well, that takes us to the US for 'Bourbon: The Story of Kentucky Whiskey' , Clay Risen's beautiful box set.Then it's time to talk whisky without the 'e', with our very spacial guest, Colin Dunn, Whisky Ambassador at Diageo. Listen in for some fun facts, down-to-earth tips and the most engaging anecdotes from one of our favourite self-confessed whisky geeks of all time.What we're mixing:Black Manhattan50ml rye whiskey25ml amaro1 dash Angostura aromatic biiters1 dash orange bittersMaraschino cherry to garnishMethod:Stir all ingredients over ice and strain into a chilled Coupe glass. Garnish with a Maraschino cherry.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:BotivoBourbon: The Story of Kentucky WhiskeyColin DunnEqual PartsRenaisThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxCoupe glass. Garnish with the Maraschino cherry. Hosted on Acast. See acast.com/privacy for more information.

To tie-in with the latest issue of our magazine, this episode sees us going unapologetically geeky on numbers. We start with our two products: Dewar's Double Double 21-Year-Old anda series of three gorgeous artisanal products from The London Vermouth Company.The five-star Atrium Bar at the Four Seasons hotel in Florence gets our thumbs up – not just because it fits the theme but because it's blooming gorgeous and definitely one you should have on your list if you're Florence-bound. We then explore Bloody Marys aplenty – 100 or so in fact – in Brian Bartel's The Bloody Mary, the lore and legend of a cocktail classic with recipes for brunch and beyond, which does exactly what it says on the tin.Our interview is with Giuseppe Gallo, founder of Ital Spirits, creator of Italicus and Savoia and the brains behind the Roma Bar Show. We talk to him about the show's success as it enters its third year, why Roma is the place to be if you're serious about cocktails, what it means to the Italian bar community and the addition of the Roma Bar Show Awards.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Corpse Reviver No. 230ml London Dry Gin30ml Lillet Blanc30ml Cointreau30ml freshly-squeezed lemon juice5ml sugar syrup (optional)5ml absintheOrange peel to garnishMethod:Add all ingredients to a cocktail shaker filled with ice. Shake vigorously until very cold. Strain into a chilled Martini or Coupe glass, garnish with a twist of orange peel.Atrium Bar, Four Seasons FirenzeDewar's Double Double 21-Year-OldItal SpiritsThe Bloody Mary – the lore and legend of a cocktail classic with recipes for brunch and beyond by Brian Bartel'sThe London Vermouth CompanyRoma Bar Show (29-30 May)To nominate yourself or your favourite bar in any of the categories below, visit Roma Bar Show/awardsItaly's Best BartenderItaly's Best Cocktail BarBest New Cocktail BarBest Hotel Bar in ItalyBest Food ProgrammeBest Social Media PresenceThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

There’s something different and altogether rather special about this episode’s theme. It’s all about PATRÓN Tequila and more specifically about PATRÓN Perfectionists. As the name suggests it’s a celebration of the very best in tequila, education and cocktail creation.Once again the global final took place at the home of Patrón, the stunning Hacienda PATRÓN in Jalisco, Mexico. And we were fortunate enough to be there to follow the action and join the judging.We talk with previous global winners Giulia Cuccurrullo (2020) and Harrison Kenney (2022) about their experiences in the competition and what they were looking for as judges this year; taste one of the Challenge Champion drinks with Max Macauley and catch up with Lauren Mote, (title), who explains the aims of PATRÓN Perfectionists and what the program means for the competition’s bartenders and their guests.Along the way we share our tasting of a beautiful PATRÓN Tequila cocktail and mix up a lux version of a Paloma.Tune into join us at the Patrón hacienda. Hosted on Acast. See acast.com/privacy for more information.

There’s no particular rhyme or reason for what’s on our agenda this week, save for the fact that each item has either piqued our interest or seriously rocked our boat.Product-wise we’re championing Sake Sling, a new ready-to-drink sake-based cocktail developed by the late Wayne Collins. But if you’re in the mood for something stronger, London Rye from the East London Liquor Co should definitely do the trick.Our book choice is A Sense Of Place, a veritable treasure trove of beautiful prose and stunning photography zoning in on the lesser known delights of the whisky world – and because we know you so well now, we’re letting you in on one of our favourite lesser known bars, the truly delightful 45 Jermyn Street. Speaking of true delights, we’re thrilled to have Claridges Director of Bars Denis Broci guesting on the podcast this week. Tune in to hear what’s on the menu in the three bars he presides over and why they should definitely be on your radar.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Art de Vie40ml Martell VS Cognca20ml freshly brewed filter coffee20ml sugar syrup (2:1)Grated chocolate (minimum 70%)Method:Shake the first four ingredients over ice and strain into a chilled Nick & Nora glass.45 Jermyn StreetA Sense of Place: A Journey Around Scotland's WhiskyClaridge'sEast London Liquor Co London Rye WhiskySake SlingThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We start this week’s episode with a classic cocktail recipe and end it with a modern classic - a woman who is destined to be written about in cocktail history books…But first, our products, both a little bit different… We start with Tia Maria, not the coffee version but the more recent Matcha Liqueur, then move on to Charmed Circle Strong Waters from those clever folk at the Holyrood Distillery.Our bar review sees us enjoying the New Orleans-inspired goodies at the Alligator Bar at Louie London, and we dip into the archives for our book choice this week, Tom Sandham’s The World’s Best Cocktails - 500 Couture Cocktails From The World’s Best Bars and Bartenders.Then it’s on to our chat with the ever-inspiring Monica Berg to talk all things Tayer +Elementary and why being behind the bar is her happy place.What we’re mixing:White Lady45ml London Dry Gin22ml Cointreau22ml lemon juice15ml egg white (optional)Method:Add all ingredients in a cocktail shaker and shake over ice. Pour into chilled coupe glasses.For details of the people, products and places featured in this week’s episode, please find links to their websites below:Alligator Bar at Louie LondonCharmed Circle Strong WatersTayer + ElementaryThe Thinking DrinkersThe World’s Best Bartenders - 500 Couture Cocktails From The World’s Best Bars and Bartenders (available from The Thinking Drinkers, above)Tia Maria Matcha LiqueurThe Cocktail Lovers theme music is by Travis ‘T-Bone’ Watson Hosted on Acast. See acast.com/privacy for more information.

We’ve gone unashamedly female-focused in this episode. Why? Because there are amazing women doing great things every single day in the world of hospitality (and also, yesterday was International Women’s Day).Our first product is Appleton Estate 8-Year-Old Reserve Rum created by the legend that is Master Blender Joy Spence. That’s followed by Bombay Sapphire Premier Cru Murcian Lemon Gin, conceived by Dr Anne Brock at Laverstoke Mill. Mallory O’Meara’s award-winning Girly Drinks – A World History of Women and Alcohol is our book of choice and we check out Giulia Cuccurullo’s first class drinks and five star hospitality at the Artesian Bar in London.Last but by no means least, we head over to Miami for a chat with the powerhouse that is Christine Wiseman to talk about how she’s kicking some serious ass as beverage Director at Bar Lab Hospitality.What we’re mixing:Gin, Gin Mule60ml gin2 slices root ginger15ml lime juice12-15 mint leaves7.5ml sugar syrupGinger beerLime wedge to garnishMethod:Muddle the mint and ginger in the bottom of a shaker tin. Add sugar syrup and gin, then shake vigorously. Double strain into a chilled Collins glass filled with ice. Top with ginger beer and garnish with lime wedge.Created by Audrey SaundersFor more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Appleton Estate 8 Year Old Reserve RumArtesian BarBombay Sapphire Premier Cru Murcian Lemon GinGirly Drinks – A World History of Women and AlcoholFor details of Christine Wiseman’s projects, see Bar-Lab HospitalityThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

What better time to kick off the brand new season of The Cocktail Lovers podcast than the eve of World Bartender Day? To celebrate, we're focusing on bartender-owned treats, starting with our choice of cocktail to kick off proceedings: the totally tropical, crowd-pleasing Porn Star Martini created in London by the late, very great Douglas Ankrah.Then it's on to our two product choices – a non-alcoholic aperitivo called Amarico made in Italy and Orange Botanical Liqueur 'Triple Sec' from the Aperitivo Co based in Bristol. Our bar review finds us soaking up the good times and great cocktails on the menu at Joe and Dan Schofield's eponymous hot spot in Manchester and our reading matter is Lauren Mote's A Bartender's Guide To The World – cocktails and stories from 75 places.Lastly, we're joined by Giacomo Giannotti and Margarita Sader from Paradiso in Barcelona, currently number one in The World's 50 Best Bars list. World Bartender Day is on 24th March 2023 #worldbartenderdayWhat we're mixing:Porn Star Martini2 Martini glasses, preferably frozen, and tall shot glasses for Champagne on the side80ml vanilla vodka15ml Passoa (passionfruit liqueur)Flesh and seeds of 4 passionfruit5 teaspoons vanilla sugar100ml Champagne1 passionfruit, halvedHard ice cubesMethod:Shake all the ingredients except the Champagne, the halved passionfruit and 1 teaspoon of vanilla sugar in a Boston shaker, then strain into Martini glasses. Separately, pour out 2 glasses of Champagne and dust the halved passionfruit with the remaining sugar. Dunk the passionfruit in the Martini glasses, with spoons: the idea is to fish out the fruit, eat it with the spoon, drink the Champagne and then enjoy the cocktail at leisure.Created by Douglas Ankrah. Recipe from 'Cocktails, shaken and stirred' by Douglas AnkrahFor more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:A Bartender's Guide To The World – cocktails and stories from 75 places by Lauren MoteAmarico AperitivoMs Bar TrendsOrange Botanical Liqueur 'Triple Sec'ParadisoSchofield's BarThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.