The Cocktail Lovers

What tipples will you be serving on Valentine's Day? We say, forget the wine and Champagne, February 14th is about sharing the cocktail love.In this bonus episode, we ask five drinks industry couples to tell us what they'll be making for each other on Valentine's Day. And for the ultimate food and drinks pairing ideas we go straight to the top, seeking expert advice from chef Adam Handling. Listen and learn about everything from how to cook the perfect steak, his favourite cocktail to pair with lobster and his ultimate cocktail and food menu to serve on Valentine's Day.What we're mixing:Bottled Sharing Dry Martini450ml London Dry Gin125ml dry vermouth160ml mineral waterLemon twists, olives or cocktail onions to garnishMethod:Add all ingredients to a clean 750ml bottle and shake gently to combine. Leave in the freezer for a couple of hours or overnight. Serve in chilled cocktail glasses and garnish with either the lemon twists, olives or cocktail onions.From 'Batched & Bottled Cocktails To Make Ahead' by Max and Noel VenningFeatured drinks couples and where to find them (see recipes at thecocktaillovers.com)Giacomo Giannotti, bar owner and Margarita Sader, Paradiso, BarcelonaRoisin Stimpson and Edmund Weil, co-owners Night Jar, Oriole, Swift and Speakeasy At Home, LondonRan Van Ongevalle and Janah Van Cleven, co-owners Bar Ran, BrugesElayne Duff, owner Duff on the Rocks and Philip Duff owner Old Duff Genever, New YorkDeano Moncrieffe and Emma Murphy, co-owners Hacha Bars and Mirror Margarita, LondonFor details of Adam Handling and his restaurants and bars see adamhandling.co.ukThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In this, our last episode in the current season, we're focusing on the wonderful world of whisky. Talk about a diverse category – if you still think that it's all about old men sitting by the fire with a glass of single malt in hand, (a) shame on you and (b) prepare to be amazed.Starting with the myriad cool new products… We had a difficult time narrowing it down to just two super-cool modern whiskies to highlight in this episode but in the end we've picked out the gorgeous Red, Red Rye from The Oxford Artisan Distillery (aka TOAD), and Woven Whisky, a beautiful fresh-thinking blend conceived and created in Leith.It was a no-brainer for us to revisit Black Rock for our bar review. This brand, both in London and more recently Shanghai, have got the whisky drinking experience perfectly pitched for newbies and hardcore whisky fans alike. As has whisky expert Nicholas Morgan who offers all kinds of invaluable insights into this fascinating spirit in his fabulous and aptly named book 'Everything You Need To Know About Whisky (But Are Too Afraid To Ask').There's more top-notch advice from our wonderful guest Becky Paskin. Here she talks to us about choosing, appreciating and drinking whisky and why she thinks that making the spirit more inclusive has seen it finally come of age.What we're mixing:Whisky Mac45ml blended Scotch (we used Chivas 12)30ml Stone's Original Ginger WineCrystallised or slice of stem ginger to garnishMethod:Stir ingredients over ice, either in a mixing glass or directly in an Old-Fashioned glass/tumbler. Garnish with crystallised or stem ginger on a cocktail stick.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor 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 details below:Black Rock, LondonEverything You Need To Know About Whisky (But Are Too Afraid To Ask), by Nicholas Morgan is published by Penguin, available from all good book storesThe Oxford Artisan DistilleryWoven WhiskyFollow Becky Paskin on InstagramSeason 3 of The Cocktail Lovers podcast is coming 24th February. Be warned: it's going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews from around the world, great books and more fabulous products. Subscribe wherever you get your podcasts. Hosted on Acast. See acast.com/privacy for more information.

As far as we're concerned, the question isn't whether you've decided to go Dry or not this January, it's about your relationship with alcohol going forward. Obviously, as Cocktail Lovers, we'll be drinking cocktails, at home and in the bar, but the key word for us in 2022 is 'balance'.We start with our two product reviews which take in a non-alcoholic and an alcoholic drink, both packed with flavour and their own distinct style. The first is Sprigster, a complex and tasty n/a shrub infusion, the other is Engine, an organic sage-infused gin packing 42% abv inside in its playful motor oil-inspired can.Lyaness on the South Bank is our pick of one of the best spots in London to enjoy both imaginative and downright tasty no, low and full-on alcohol packed cocktails of every description, while we look to Katana Kitten in New York for our cocktail book porn, delving into the decidedly gorgeous, hugely inspiring 'The Japanese Art of the Cocktail' by Masahiro Urushido and Michael Anstendig.Everyone needs a bit of Claire Warner in their lives and we've made it our duty to share her wisdom with you. In this week's episode, the former Head of Spirit Creation at Belvedere Vodka and co-founder of Æcorn Aperitifs talks about finding and maintaining a realistic approach to drinking and why abstinence isn't always the answer. What we're mixing:Bobby Burns2 part blended whisky (we used Ballantine's 12)2 parts sweet vermouth (we used Martini Rosso)1 part BenedictineLemon zestMethod:Stir all ingredients over ice. Pour into a chilled Cocktail glass. Spritz with lemon zest then discardThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor 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:Æcorn DrinksEngine GinLyanessSprigster'The Japanese Art of the Cocktail' by Masahiro Urushido and Michael Anstendig is published by Houghton Mifflin Harcourt Publishing For more insights from Claire Warner, follow her on Instagram @helloclairewarnerThe Cocktail Lovers podcast is available every fortnight. Please subscribe so you never miss another episode, and while you're at it, why not leave us a review? Hosted on Acast. See acast.com/privacy for more information.

What and how will we be drinking next year? We won't pretend that we have a definitive answer to that but we do have an idea, and it revolves around one word: better. As in a better appreciation of our bars and bartenders, a better understanding of the history behind our drinks and of course, better quality spirits and ingredients.With this in mind we're focusing on a few things that we will be making a big impression with us in the coming year. All with the 'better' philosophy in mind, of course. Which is why we've zoned in on X Muse, a decidedly stylish premium vodka bursting with complexity and attitude. It's destined to put this much maligned spirit back in the top spot. Our other pick is O/Purist, a new iteration of an ancient grape marc distillate, created by 10 forward-thinking Greek bartenders.As for our reading matter, we're delving into 'The Big Book of Amaro' meticulously compiled by Matteo Zed. Why? Because like we said, we're resolving to get a better understanding of the history behind our drinks and this little beauty is packed with everything you need to know about the category.Our bar review is the newly opened, simply stunning The Maine Mayfair which you should definitely have on your radar. Then we hand over to Lauren Mote, one of the most respected women in the drinks biz, for her tips for the year ahead. What we're mixing:Bamboo40ml Fino Sherry40ml Dry Vermouth1 dash Angostura aromatic bitters1 dash Orange BittersLemon zest to garnishMethod:Stir all ingredients over ice. Pour into a chilled Cocktail glass. Garnish with lemon zest.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor 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:O/Purist TsipouroThe Big Book of Amaro is published by The Countryman Press, available from amazon.co.uk The Maine Mayfair, 6 Medici Court, 20 Hanover Square, London W1S 1JYX Muse VodkaContact/follow Lauren Mote via Instagram:@laurenmote@bittered_sling@womencelebrate@chardlaverbv@nightcapmediaThe Cocktail Lovers podcast is available every fortnight. Please subscribe so you never miss another episode, and while you're at it, why not leave us a review? Hosted on Acast. See acast.com/privacy for more information.

It's almost Christmas so we’re doing our bit to help stressed out shoppers with some last-minute gift ideas (of the cocktail loving kind, natch…) Plus, we’re throwing in suggestions for places to go to celebrate the festive season in style – not just in London but also a few of our faves around the world including Athens, Barcelona, New York and Shanghai.To assist on the drinks side of things, we’ve called in an expert: the fabulous Allen Daly, general manager of the iconic Gerry’s Wines & Spirits in Soho, London. Listen in to hear what tipples his customers are buying, which bottles he’ll be cracking open this Christmas and the spirits he feels will be making it big next year.What we’re mixing:Rum Flip 4 parts/60ml dark rum (or spirit of choice)1part/15ml sugar syrup1 whole eggNutmeg to garnishMethodAdd spirit, sugar syrup and egg to a shaker without ice and shake really hard for about a minute to thoroughly combine all ingredients. Add plenty of ice to the shaker and shake really well for another 30 seconds or so. Strain into a chilled Nick and Nora glass. Grate nutmeg on to drink to garnish.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor details of the products and places mentioned in this episode, see thecocktaillovers.com Hosted on Acast. See acast.com/privacy for more information.

The World's 50 Best Bars awards were presented at the Roundhouse in London on 7th December 2021 and naturally, we made it our business to be on the guest list. In this bonus episode we speak to the winners, the ace team from the Connaught Bar in London and catch up with a few of the teams who picked up special awards on the evening (apologies in advance for the sound quality!)Featured:Lynnette Marrero from Llama Inn, New York, winner of the Altos Bartender's Bartender AwardWalter Meyenberg, Gina Barbachano and Ismael Martinez from Hanky Panky, Mexico City, winners of the Disaronno Highest New Entry AwardHayley Traub and Riley Perrin Ellis from Attaboy, New York, winners of the Rémy Martin Legend of the List AwarMike Capoferri and Jaml Arif Thunderbolt, Los Angeles, winners of the Campari One To Watch AwardPLUS:Ago Perrone, Giorgio Bargiani, Maura Milia and Riccardo Lugano from the Connaught Bar, London, voted number one on The World's 50 Best Bars list 2021.For full details of the bars voted from 50 to 1 see here; for the bars voted from 100-51 see hereThe Cocktail Lovers theme music is by Travis 'T Bone' WatsonFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.com Hosted on Acast. See acast.com/privacy for more information.

With only a few weeks to go to Christmas, we're thinking parties: that means what to serve if you're throwing a soiree at home and where to go if you want to leave the entertainment to the professionals.We kick off by mixing a Classic Champagne Cocktail, then open up a tasty low abv Winter Sparkling Tea from Fortnum & Mason, followed by the Christmas-pudding-in-a-glass Black Cow Christmas Spirit. Next we put on our party gear and head out to QT at The Green Room. With live music from top musicians, great cocktails, food and a chance to dance (or grab the mic), it ticks all the boxes for fabulous festive fun – whether you're in a group, with your partner or on your own.If, on the other hand, you're planning a party at home, check out our library pick from top New York bartender Julie Reiner. Her book The Craft Cocktail Party is worth having in your library throughout the year but come winter it's invaluable, with chapters dedicated to Christmas and New Year's Eve drinks and plenty of handy hosting tips.Which leads us nicely to our guest this week… Cocktail lovers, allow us to introduce you to the legend that is Mr Moe Aljaff from Two Schmucks in Barcelona. What this man doesn't know about bringing the party vibes to any room isn't worth knowing. Here he shares his expertise on getting the party started (and continuing) right.What we're mixing:Champagne Cocktail30ml Cognac VSOP3 dashes Angostura aromatic bitters1 sugar cubeBrut Champagne/Cremant/Cava (Dry)Orange zestMethod:Coat sugar cube with the Angostura bitters then drop into a Champagne flute. Add the cognac to your glass then top with Champagne. Spritz with orange 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 check out their websites below:The Cocktail Lovers theme music is by Travis 'T Bone' WatsonBlack Cow Christmas SpiritFortnum & Mason Winter Sparkling TeaThe Craft Cocktail PartyQT presents The Green RoomRead about Moe Aljaff and his bars here Hosted on Acast. See acast.com/privacy for more information.

Boy, oh boy do we have a bumper episode lined up this week and it’s all about the ‘L’ word, luxury.After mixing ourselves a cocktail (a cognac based Sidecar, seeing as you’re asking), we pick out two luxe products. The first is Seventy One Gin, a super tasting, super looking, super model of a gin, the other is Grand Marnier Cuvée du Centenaire.Our book review sees us celebrating the words, wisdom and recipes from one of our favourite bars, Claridge’s, and our featured bar takes us to the best bar in the world (#official), the Connaught.Then it's over to industry legend Salvatore Calabrese to hear how he made cocktails for The Queen, created magical moments for Stevie Wonder and shook up the world's most expensive cocktail. But that's not all. With over 50 years the industry under his belt, the man they call 'The Maestro' imparts some invaluable advice to aspiring bartenders, shares top tips for creating luxurious drinks experiences at home and tells us all how to make his Breakfast Martini like a pro.It's a longer episode than usual but well worth the listen. Please let us know what you think.What we're mixing:Sidecar50ml (2 parts) cognac25ml (1 part) Cointreau25ml (1 part) fresh lemon juiceFine sugar for rimming glassOrange twistMethod:Shake cognac, Cointreau and lemon juice over ice. Strain into a chilled coupe glass, the rim of which has been dipped into fine sugar. Garnish with a twist of orange.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 check out their websites below:The Cocktail Lovers theme music is by Travis 'T Bone' WatsonConnaught BarClaridge's – The Cocktail BookDonovan Bar at Brown's Grand Marnier Cuvée du CentenaireSalvatore CalabreseSeventy One Gin Hosted on Acast. See acast.com/privacy for more information.

We love this time of year. Not only do we get to layer up in our favourite winter clobber (huzzah), it gives us the chance to highlight some of our favourite warming spirits. Like The Busker, a delightful new range of Irish whiskies and Ron Santiago De Cuba Ron Extra Añejo 11 Years Old, a deliciously smooth, agreeably sweet rum all the way from sunny Cuba.Our bar review takes us to the Highlands, courtesy of The Macallan Manor House at Rosewood London while our library pick celebrates the many wonders of one drink, the Negroni, a tiny book packed with over 30 inventive recipes from gin lovers David T. Smith and Keli Rivers.Another book very much in focus in this episode is The Art of the Bar Cart by Vanessa Dina. We were so inspired by her fabulous tips and tricks on styling home bars that we tracked her down in San Francisco to find out more.What we're mixing:Jameson Orange Hot Chocolate50ml Jameson Orange200ml hot chocolate50ml whipped double creamDark chocolate shavings and orange zest to garnishMethod:Mix 50ml Jameson Orange with 200ml hot chocolate. Layer the top with the whipped double cream. Garnish with dark chocolate shavings and grated orange 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 check out their websites below:The Cocktail Lovers theme music is by Travis 'T Bone' WatsonNegroni by David T. Smith & Keli Rivers, published by Ryland Peters and available from all good book shopsRon Santiago de Cuba Extra Añejo 11 Years OldThe Art of The Bar Cart by Vanessa Dina published by Chronicle Books and available from all good book shopsThe BuskerThe Macallan Manor House at Rosewood London Hosted on Acast. See acast.com/privacy for more information.

Another fortnight, another cocktail-tastic episode…This week, we're taking inspiration from the big screen with 'Shaken: Drinking With James Bond & Ian Fleming'. Written by Edmund Weil, who just happens to be a distant relative of Fleming's, it's the official 007 cocktail book and as it's packed with fabulous recipes by Bobby Hiddleston and Mia Johannsen from Swift, we're sure even Daniel Craig would approve.From the drinks cabinet, we've gone for products with serious credentials although neither brand takes itself too seriously. The first is a kick-ass chilli-infused spirit drink called A Horse With No Name, the other is a delicious range of canned cocktails by Whitebox Drinks.Our bar review sees us heading back to Old Street in East London for delicious Gibson cocktails at The Gibson Bar, while our at home mix along is dedicated to one of our listeners, Flora Marriott. If you have a recipe that you'd like us to feature, drop us a line and we'll do our darnedest to make it happen.What we're mixing:Aviation50ml London Dry Gin12.5ml Luxardo Maraschino Liqueur12.5ml freshly squeezed lemon juice10ml Crême de Violette LiqueurCocktail cherry to garnishMethod:Shake ingredients over ice. Pour into a chilled Cocktail glass. Add cocktail cherry to the bottom of the glass. Here's looking at you Flora!The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor 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:Horse With No NameShaken: Drinking With James Bond & Ian FlemingThe GibsonWhitebox DrinksTo find out more about Pritesh Mody and to order his bottled cocktails, see World of ZingThe Cocktail Lovers podcast is available every fortnight. Please subscribe so you never miss another episode, and while you're at it, why not leave us a review? Hosted on Acast. See acast.com/privacy for more information.