The Cocktail Lovers

It's getting chilly here in Cocktail Towers so we're gravitating towards the rum corner of our cocktail cabinet. Our first review sees us warming up with Rum Union, a new product from the Holyrood Distillery in Scotland (!), before we succumb to the tropical heat found in La Hechicera Rum, hailing from sunny Colombia.We've always liked the look and feel of velvet as a fabric but the new bar at the Corinthia Hotel in London, takes our love of Velvet to another level. Check in for live music, lush interiors and a stunning cocktail list from Salvatore 'The Maestro' Calabrese and his talented team. Then there's our book review, the clever Pour Me Another by J.M. Hirsch – we urge you to dive in to discover your new favourite drink.Lastly, we catch up with Leo Robitschek, Vice President of Food & Drinks at Sydell Group. Tune in to hear how he rose from medical student to Bar Director at Michelin-starred Eleven Madison Park and Managing Partner of Food & Beverage at NoMad Hotel, as well as getting his top tips on making drinks for the Holiday season.What we're mixing:Perfect Manhattan50ml rye whiskey or bourbon25ml sweet vermouth2 dashes Angostura aromatic bittersMaraschino cherry to garnishMethod:Add ingredients to a mixing glass filled with ice. Stir until chilled. Strain into a chilled cocktail glass and garnish with a maraschino cherry pierced on to a cocktail stick.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Common Decency at NoMad London*La HechiceraPour Me Another – 250 ways to find your favourite drink by J.M. HirschRum UnionVelvet*Holiday Spectacular pop-up at Common Decency runs for six weeks from 16th November.NoMAD Eggnog Recipe (serves 20)6 eggs, separated8 oz sugar16 oz cream32 oz milk2 oz Frangelico4 oz Chivas 12 yr6 oz Michters bourbon6 oz Martell Cognac6 oz Havana Club Selecion de Maestros rum1 whole nutmegMethod Place the egg whites in a 5-quart bowl and the egg yolks in a separate 5-quart bowl. Add 6 ounces of the sugar to the bowl with egg yolks, then whisk until the yolks turn pale yellow and thicken. Whisk in the cream, followed by the milk, Frangelico, whisky, bourbon,Cognac, and rum. Grate the nutmeg over the top and whisk until combined.Add 2 ounces of sugar to the egg whites and whisk until stiff peaks form. Slowly whisk in the egg yolk–spirits mixture. Reserve in an airtight container, refrigerated, for up to 2 months. When ready to serve, pour a serving into a single rocks glass and garnish with freshly grated nutmeg.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

What do we do when there's a nip in the air? We warm up with some gorgeous drinks.First out of the drinks cabinet is Stauning Smoke Whisky – our pick for Bonfire Night, or any autumn/winter night for that matter. We follow that with an indulgent but dairy-free treat, Black Lines Oatnog.Sterling in Manchester ticks all of the boxes that we look for in a bar that we want to hunker down in all winter: sexy lighting, plush leather seats, great service, good vibes, and onehelluva drinks and food list.Our book choice is just the ticket for staving off the cold, it's The Cocktail Edit – Everything you need to know about how to make all the drinks that matter by Alice Lascelles.Then ahead of the Athens Bar Show next week we talk to Thanos Prunarus, owner of Baba au Rum and In Love Again to talk about the bar scene and warming hospitality in one of our favourite capitals in the world.What we're mixing:Benny & Hot50ml Bénédictine D.O.M. liqueur50ml hot waterSqueeze of lemon juiceMethod:Stir ingredients together in a heat proof glass and serve.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Athens Bar Show 8 & 9 November 2022Athens Rum & Whiskey Festival 9 & 10 December 2022Baba au RumBlack Lines OatnogIn Love AgainStauning Smoke WhiskySterlingThe Cocktail Edit – Everything you need to know about how to make all the drinks that matter by Alice LascellesThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

As born and bred Londoners, we're always chuffed when we have any opportunity to shine a light on all that's great about our beloved capital.We start with our two products: East London Liquor Company Kew Gin made in, you guessed it, East London, then take our tastebuds West to Chiswick to sample Sipsmith Cacao & Orange Gin.Our book is 'The Cocktail Cabinet – The art, science and pleasure of mixing the perfect drink' by London-based flavour expert Zoe Burgess and as London Cocktail Week is in full swing, we highlight a few of the many events taking place in every corner of the capital.Our guest this week is one of the OGs of the Cool Britannia bar scene, Nick Strangeway, who reflects on the London bar scene, past and present.What we're mixing:Shaky Pete's Ginger BrewCreated by Pete JearyIngredients50ml homemade ginger syrup*50ml freshly-squeezed lemon juice35ml London Dry Gin (we used Beefeater)100ml London Pride aleMethod:In a blender, blitz the ginger syrup, lemon juice, gin and half a cup of cubed ice for 10 seconds so ro. Strain through a coarse sieve into a frozen beer mug, so you still have a few ice chips in with the drink. Top with the London Pride and drink straight from the glass, as you would a beer.*Ginger syrup150g fresh root ginger, peeled and sliced350g caster sugar250ml waterOver a low heat, bring all the ingredients to the boil. Cool, strain, bottle, refrigerate.Recipe from Hawksmoor at HomeFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:East London Liquor CompanyHepple GinSipsmith Orange & Cacao GinThe Cocktail Cabinet – the art, science and pleasure of mixing the perfect drink by Zoe BurgessFor the full London Cocktail Week programme and to sign up for your £15 wristband to entitle you to £7 cocktails, masterclasses and events across London, visit londoncocktailweek.comThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Want to know which bar has been voted the best in the world? Of course you so but you'll have to wait until the end of this episode…Before that we have our two product reviews: Abasolo El Whisky de Mexico which takes us to the cornfields of sunny Mexico, followed by The Fords Gin Co Sloe gin which blends sloes from the UK and France.We're in Venice for this week's chosen venue – the Art's Bar at the stunning St. Regis hotel. Our book choice is 60-Second Cocktail – Amazing drinks to make at home in a minute' by Joel Harrison and Neil Ridley.This week's guest is Mark Sansom, Director of Content at The World's 50 Best Bars, 50 Best Restaurants and 50 Best Discovery. Here we speak to him about the nuts and bolts of The World's 50 Best Bars awards ceremony which he hosted in Barcelona earlier this week and share details of who made that much-coveted top spot, and other highlights from the list.What we're mixing:X Muse Fresh-piration by Denis Broci, Bras Manager, Claridges Hotel50ml X Muse Vodka10ml Italicus75ml soda waterFresh mint sprig and pink grapefruit wedge to garnishMethod:Pour the first two ingredients over ice in Rocks glass. Top up with soda water and stir gently to combine. 'Clap' mint sprig in your hands to release the oils and aromas before placing on the inside of the glass with the pink grapefruit wedge.60-Second Cocktails – Amazing drinks to make at home in a minuteAbasolo El Whisky de MexicoArts Bar, St Regis HotelMark SansomThe Fords Gin Co Sloe GinFor the full World's 50 Best Bars 2022 list, see hereThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Boy, do we have some good stuff for you. In this episode we bring you two delicious products: an Eau de Vie from Capreolus Distillery in the Cotswolds and Old Duff Genever, from an Irishman based in New York.Our library pick is a must-read for hosts at every level – André Darlington's fabulous 'Bar Menu – 100+ drinking food recipes for cocktail hours at home', a brand new book which does exactly what it says on the tin.From New Orleans, it's all about the delights of the stunning Chandelier Bar at the Four Seasons hotel, and for a hotel closer to home, we speak to this week's guest, Anna Sebastian. Tune in to hear what she's done to breathe new life into the historic American Bar and its sassy younger sister, the Beaufort Bar and hear her thoughts on what you can do to bring some five-star hospitality into your own home.What we're mixing:White Negroni30ml gin30ml Lillet Blanc30ml SuzeLemon zest to garnishMethod:Fill a Rocks glass with ice and stir ingredients over ice. Garnish with a lemon twist.For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:Anna SebastianBar Menu – 100+ drinking food recipes for cocktail hours at homeCapreolus DistilleryChandelier Bar at the Four Seasons hotelOld Duff GeneverThe American and Beaufort Bars at The SavoyThe 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 back and while we've been away, we're thrilled to say that The Cocktail Lovers podcast picked up Best Broadcast, Podcast or Online Video Series at the Tales of the Cocktail Spirited Awards in New Orleans – whoop-la!So what are we coming back with? Only the good stuff… Our drinks reviews take in Beesou, a honey-based aperitif from Britain and Ki No Bi, a big-hitting gin from Japan. Our library pick also puts Japan in the spotlight with Julia Momose’s award-winning book The Way of The Cocktail.Closer to home, we head over to Little Mercies in London’s Crouch End for good vibes, top-notch drinks and an array of simply delicious bar bites. Then it's over to Paris where we catch up with Alex Francis from Little Red Door to talk about what’s in season, the importance of local and why their fabulous menu embraces farm to glass drinking.What we're mixing:Millionaires Martini40ml gin40ml dry vermouth20ml Champagne or sparkling wineMethod:Stir the first two ingredients over ice in a mixing glass. Pour into chilled Coupe glasses and top with Champagne or sparkling wine.For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:Beesou Bitter Honey AperitifKi No Bi GinLittle MerciesLittle Red DoorThe Way of The Cocktail – Japanese Traditions, Techniques & RecipesThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In the last episode in this current season, it's all about the summery feels…Our product reviews takes our tastebuds to sunny Mexico as we sample Nixta De Elote, an intriguing corn liqueur, and Vida De Muertos, a new expression from Del Maguey Mezcal. Bar-wise, we keep things a little closer to home as we head up to the terrace at The Nest at The Treehouse Hotel to soak up the sublime views and taste the delicious seasonal cocktails. Then on to our book choice, which is all about the man who brought rays of light to the London bar scene: Mr Dick Bradsell, in the hot-off-the-press 'Dick Tales – Thank Yous and Sluggings' edited by Anistatia Miller and Jared Brown.Lastly, we couldn't reference summer drinks without talking tiki, and we couldn't talk tiki without catching up with Sly Augustin, owner of Trailer Happiness. Tune in to find out how he brings the sunshine vibes to his basement bar in London's Notting Hill.What we're mixing:White Port & Tonic50ml Graham's Blend No5 White PortTonicLemon wheel and mint sprig to garnishMethod:Pour the Graham's Blend No5 into a Highball or wine glass with plenty of ice. Top up with tonic and garnish with fresh mint and a lemon slice.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Del Maguey Vida De MuertosDick Tales – Thank Yous and SluggingsNixta De EloteThe NestTrailer HappinessThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

With World Martini Day on 18th June and World Music Day on 21st June, we have Martinis, we have music and a whole lot more…We start with our two product reviews: Gin D'Azur from sunny Provence and Birch Botanical Spirit from bonny Scotland, before heading over to London's longest serving bar, the American Bar at the Savoy to check out its brand new menu.Then it's music, first in our featured book, Booze and Vinyl – A spirited guide to great music and mixed drink by André and Tenaya Darlington, followed by our interview with Jon Nickoll, resident pianist at the American Bar. Listen in to hear to hear about his journey in music, duets with Amy Winehouse and Paul McCartney and special performances live from his piano.What we're mixing…Dry Martini (of course)Ingredients:3 parts gin (we used Beefeater London Dry)1 part dry vermouth (we used Martini Bianco)Lemon twistMethod:Stir ingredients over ice in a chilled mixing glass. Pour into a chilled Martini glass and garnish with a lemon zest.For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:American Bar at the SavoyBirch Botanical SpiritsBooze and Vinyl – A spirited guide to great music and mixed drinkGin D'AzurJon NickollThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Bunting at the ready people, this week's episode is a right royal celebration of Her Majesty The Queen.We taste two drinks created specially for the Platinum Jubilee. For £20, we have Foxdenton Jubilee Summer Pudding Gin Liqueur; add a few more noughts and you can buy the second product that we're tasting, the exceedingly regal Royal Salute Platinum Jubilee Edition, a snip at $20,000.Having created cocktails for Her Majesty The Queen during his tenure at the American Bar at the Savoy, we thought it was only fitting to highlight the drinks of Joe Gilmore in his book Joe Gilmore And His Cocktails, and lastly, we head over to The Goring, a firm Royal favourite since it opened in 1910 to talk to its General Manager Michael Voigt, Bar Manager Tiago Mira and sample its Platinum Jubilee cocktails.What we're mixing:Dubonnet Cocktail1 part gin2 parts DubonnetLemon twistMethod:Stir ingredients over ice in a mixing glass. Pour into a chilled Nick & Nora garnish and garnish with a lemon zest.For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:Foxdenton Jubilee Summer Pudding Gin LiqueurJoe Gilmore And His CocktailsRoyal Salute Platinum Jubilee EditionThe Goring HotelThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

May 21st is World Whisky Day, so taking as our inspiration, we're keeping things suitably dark and tasty.We kick things off with our two product reviews: the first, The Wiseman Bourbon – new to the UK; the other, one of our favourites, Takamaka Rum, bringing its St. André Series all the way from the Seychelles.Shochu Lounge in Fitzrovia keeps the dark and sexy vibe going strong and as for (mostly) dark, contemplative – read 'classic' drinks to make at home, we're picking out 'Old Man Drinks' by Robert Schnakenberg.Where does the whisky come in? That's down to this week's guest, Thomas Aske. co-founder of our favourite whisky bar Black Rock. Tune in to hear how he went from bar back to bar owner and, drum roll please, winning over the hard nuts in Dragons Den to amplify his monthly subscription service, Whisky Me.What we're mixing:Whisky Highball (serves one)50ml blended whisky (we used Johnnie Walker Black Label)100-150 ml soda waterLemon peel to garnishMethod:Fill a chilled Highball glass with ice. Add whisky (preferably from the freezer) and top up will chilled soda water. No need to stir. Garnish with lemon peel twist.For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:Black Rock BarOld Man DrinksShochu LoungeTakamaka RumThe Wiseman BourbonWhisky MeThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.