The Cocktail Lovers

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.

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.What we're mixing:Grand Mimosa90ml sparkling wine45ml orange juice15ml Grand MarnierOrange zest or slice to garnishMethod: 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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Be!GinCointreau Citrus SeriesHandshake SpeakeasyHyper Drinks by Angelos BafasWaltz barWith special thanks to our sponsors of this episode The Can Makers The 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 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.For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're mixing:The Big Apple (serves 1)45ml Great James bourbon45ml cloudy apple juice10ml freshly squeezed lime juice10ml sugar syrup (2:1)I egg whiteCinnamon stick/cinnamon powder to garnishRecipe from Difford's Guide; adapted from 60 Second Cocktails by Neil Ridley & Joel HarrisonMethod: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 episodeBar SnackClemente BarDouble Chicken PleaseGreat Jones DistilleryMartiny'sschmuck.Sip & GuzzleSuper BuenoBars mentioned in this episodeAmor Y AmargoAttaboyBar ContraBemelmans BarDear StrangersEventi HotelMister ParadisePDTPortrait BarShinji'sThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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 whiskyWhat we're mixing:Earl Grey MarTEAni(For 2 cocktails)Infuse one Earl Grey tea bag in 120ml London Dry Gin50ml lemon juice40ml simple syruo1 egg whiteMethod: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:Artesian BarBar SwiftBlack PearlBrujasCasa Dragones TequilaClover ClubCopperBayDoñaDouble Chicken PleaseCafe ArixiEgo DeathHappy AccidentsMilady'sMostly HarmlessNc'Nean Botanical SpiritOurWhisky Foundationschmuck.SelvaTayer + ElementaryThe Flying DutchmenThe PontiacTokyo ConfidentialThe Cocktail Parlor by Nicola NiceVesper Bar Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Jameson Cold Brew Tonic50ml Jameson Cold Brew125ml tonic waterOrange wedge to garnishMethod: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 AkvavitImbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrichms. franky marshallNever Say Die Rye Whiskey Viajante87With thanks to our partners at Cider Mill PressThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Split-base Sazerac10ml absinthe rinse30ml cognac30ml rye whiskey10ml sugar syrup4 dashes Peychaud's Bitters1 dash Angostura Aromatic Bitters10ml Absinthe rinseMethod: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 RumRules RestaurantThe Martini – The Ultimate Guide to a Cocktail Icon by Alice LascellesThe Winter Garden Cocktail Bar at RulesTito's Handmade VodkaThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For the products featured in this episode, see websites below:What we're mixing:Adonis45ml fino sherry45ml sweet vermouth4 dashes orange bittersOrange 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:Campari Bar at The AlchemistCrossip Drinks Blazing PineapplePress Club DCTayer + Everleaf Jasmine + Lily HighballThe Cocktail Balance 2.0 by Stanislav HarcinikThe Rivoli Bar at The RitzThe Thinking DrinkersWaldorf Astoria New YorkWith thanks to our partners at Can Makers, Cider Mill Press, DeKuyperThe 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 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.For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're mixing:Imperial Cocktail45ml London Dry Gin45ml dry vermouth2.5ml Maraschino Liqueur2 dashes Angostura aromatic bittersMethod:Stir ingredients over ice. Strain into a chilled Cocktail glass.In this episode:American Bar at The SavoyArchive & MythBaba Au RumCafé ArixiDevil's CutEmployees OnlyGleneaglesHandshakeHimkokKiki LoungeLPMMirror BarMuse at RSA HouseOcho DistilleryOutlinePassing FanciesSalle de PersonalSchmuckSip & GuzzleThe ClumsiesThe Emory Rooftop BarThe Glenturret DistilleryThe Spy BarVilla IgeiaWith thanks to our partners at Cider Mill Press, DeKuyper and Everleaf Drinks Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Wild Turkey Festive Cheer40ml Wild Turkey 10110ml ginger liqueur5ml maple syrup4 dashes Angostura BittersMethod: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 AperitifHow To Drink At Christmas by Victoria MooreSatan's WhiskersWith thanks to our partners at Cider Mill Press and DeKuyperThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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. For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're mixing:SidecarIngredients1 part De Kuyper Curacao2 parts cognac1 part lemon1 bar spoon sugarMethod:Shake all ingredients with ice and strain into a coupe glass.To find out more about De Kuyper Liqueurs, visit De Kuyper and follow Max de Smit @xamsmith and Myriam Hendrickx @myriam_hendrickx_rutteThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:French Connection50ml cognac VS or VSOP25ml amaretto liqueurMethod:Stir both ingredients over ice in a rocks glass and serve.In this episode:Employees Only NYCMuse at RSA HouseSwans Bar BookTayer Studios + Cream ProjectsThree Families Cocktail SeasoningsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We love Christmas as much as the next person but at this time of year comes the dreaded question of what to gift family and friends. That's where this special podcast episode comes in. We've teamed up with our friends at Cider Mill Press to delve through their extensive catalogue of cocktail books and suggest Christmas gifts that are as useful as they are beautiful. Whether cocktail aficionado or cocktail newbie, someone looking to take their home cocktails to the next level, a Martini fan, a friend on a whisky journey, or simply someone you know who's looking to make Christmas and New Year celebrations a little more interesting than simply opening a bottle of something sparkling, we have suggestions for these and more in our pick from the incredible range of books available from Cider Mill Press.Along with giving reasons for our selection we also mix up a couple of cocktails (Pink Gin and Boulevardier) taken from the recipes in two of our book choices.We hope you enjoy listening and get some Christmas gift inspiration. And while you're about it why not choose something for yourself?Our selection from the Cider Mill Press range: Sip and Sensibility: An Inspired Literary Cocktail Collection, by Tim RaybornThe Martini Field Guide: Martini Culture for the Cocktail Renaissance, by Shane CarleyThe Encyclopedia of Cocktails: Over 1,000 Cocktails for Every Occasion, by The Coastal KitchenThe Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions, by Kurt MaitlandThe Home Mixologist: Shake Up Your Cocktail Game with 150 Recipes, edited by Shane CarleyHow to Drink Whiskey: From Grains to Glasses, Everything You Need to Know, by Carlo DeVitoBubbly: A Collection of Champagne and Sparkling Cocktails, by Colleen JeffersCocktails: The New Classics, by Cider Mill Press To find out more about the Cider Mill Press range visit cidermillpress.com Hosted on Acast. See acast.com/privacy for more information.

Boy oh boy, have we got a packed episode for you and the key words are: Luxury, Limited-edition, Sensualism and Secret Hideaway…The luxury comes in the form of our first product, Komos Anejo Cristalino tequila while the limited-edition is Le Clos Series, Batch #5 from our friends at Takamaka rum in the Seychelles.Sensualism is courtesy of our book choice, The Maison Premier Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete and Flaneur. And as for that hideaway, it's the underground gem of a bar that is Archive & Myth.One other word to add to the mix is legend, as in our interview with one of the most respected and influential people in the drinks world, Simon Ford, founder of Fords gin.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Tomatini2 Datterini/cherry tomatoes60ml Ketel One Vodka2 teaspoons of white balsamic vinegar1 teaspoons of sugar syrupPinch of salt & PepperMethod:Muddle tomatoes in a cocktail shaker. Add all ingredients, shake with ice and then double strain into a chilled Coupe glass. Garnish with a cherry tomato and a crack of black pepper.In this episode:Archive & MythFords GinKomos Anejo Cristalino tequilaTakamaka Le Clos Series, Batch #5Thames DistillersThe Maison Premier Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and FlaneurThe 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 been a while but we're back and we're super excited to be focusing on one of our favourite cocktail cities, New Orleans.Both of our products are deeply rooted in New Orleans and the official cocktail of the city, the Sazerac. First up, we have Sazerac Straight Rye Whiskey, followed by Sazerac De Forge Cognac, produced in small batches and made in the same way it was 200 years ago.In our first episode of the season, we're spoiling you with two books: one is New Orleans Cocktails – An Elegant Collection of Over 100 Recipes Inspired By The Big Easy by Sarah Baird, focusing on the drinks and City Eats New Orleans – 50+ Recipes From The Best Of The Big Easy by Beth D'Addono all about the fabulous food.And we've gone for four bars, all of them renowned for a specific cocktail: Napoleon House (Pimm's Cup), Carousel Bar (Vieux Carré), Sazerac Bar (the Sazerac) and Arnaud's (French 75).Lastly, we check in with Chris Hannah, regarded as the face of hospitality in New Orleans. We hear about his 14 years at the French 75 Bar at Arnaud's, his move to set up the award-winning bar Jewel of the South and his love of jazz plus plenty more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Carousel BarCity Eats: New Orleans – 50 Recipes From The Best Of The Big Easy by Beth D'AddonoFrench 75 Bar at Arnaud'sJewel of the SouthNapoleon HouseNew Orleans Cocktails – An Elegant Collection of Over 100 Recipes Inspired By The Big Easy by Sarah BairdSazerac Bar at the Roosevelt Sazerac De Forge CognacSazerac Straight Rye WhiskeyOn our radar:American Bar at Gleneages at Lyaness – 4th-17th NovemberNew York Bartender Week – 18th-24th NovemberThe World's 50 Best BarsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Since its launch in 2020, The House of Suntory has become renowned by bartenders, owners and managers for its exclusive DOJO programme. More than just another advocacy initiative, The House of Suntory DOJO has been curated with one aim: personal progression. Which it does to great effect by imparting the knowledge, wisdom and expertise behind the art of Japanese bartending through the core principles of Wa, Monozukuri and Omotenashi.Those lucky enough to take part in the sought-after sessions have received hands-on experience and skill-enhancing insights from dedicated Masters in the arts of flower arranging, sushi making, blending flavours and other revered disciplines – all of which are meticulously devised to instil new ways of thinking when it comes to hospitality and bartending practices.In this special episode, we're joined by The House of Suntory UK Ambassador Raffaele Di Monaco to talk us through the intricacies of the programme and Ryan Mackie, from Lyaness in London who secured himself a once-in-a-lifetime trip to Japan for taking part.What we're mixing:Hibiki Champagne highball30ml 24hrs Frozen Hibiki Japanese Harmony90ml very cold soda water Lemon zestMethod:Build into a chilled Flute. Zest a lemon peel and discard Notes: The key to the Hibiki Champagne Highball is to have every ingredient as cold as possible, to preserve carbonation and to serve at the right temperature.To find out more about The House of Suntory DOJO programme, visit suntorydojo.com and follow Raffaele Di Monaco @raff_suntorytimes Hosted on Acast. See acast.com/privacy for more information.

We're just back from Tales of the Cocktail in New Orleans where we're absolutely thrilled to have been awarded 'Best Cocktail & Spirits Publication' at the Spirited Awards. Whoop!!While it was very hot there, it's been pretty damned steamy back home in the UK too. So, like most, we're looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…Starting with our featured products. We've got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they're perfect accompaniments whether you're chilling in the park, on the beach, in fact, anywhere where the sun is shining.As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London's Knightsbridge.And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It's The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Clover Club 60ml London Dry gin15ml raspberry syrup*15ml freshly-squeezed lemon juice1 egg white3 fresh raspberries to garnishMethod:Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.*Raspberry syrup:2/3 cup water2/3 cup caster sugar1 cup raspberriesMethod:Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.Hoot The RedeemerMOTH DrinksNauticusPanda & SonsThe Berkeley Rooftop Pool & BarThe Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper EnglishWhitebox CocktailsThe 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 always been about the amazing creativity that runs throughout this industry – that goes for the people and products and of course, the drinks. We're ticking all of those boxes in this episode, starting with our products, both of which show off their creativity by breaking convention in where they are made: the first is Outelier rum from the Isle of Man the other is Sogood sake made in California.Our book is practical creativity – it's Freezer Door Cocktails, 75 cocktails that are ready when you are by JM Hirsch. As for our bar, it may be housed in London's oldest hotel but Donovan Bar at Brown's Hotel is as renowned for it's creative menus as it is for its vintage drinks.Creativity should be Gn Chan's middle name: as a former street magician and technical designer – he's now co-owner of award-winning New York bar Double Chicken Please. We talk to him about the bar, his approach to making drinks and his upcoming photography exhibition/portrait studio at Tales of the Cocktail in New Orleans.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Golden Glove60ml white rum15m freshly-squeezed lime juice5ml triple sec1 barspoon sugarHalf lime wheel to garnishMethod:Shake over ice and pour into a Rocks glass filled with crushed ice. Garnish with the half lime wheel.Donovan BarDouble Chicken PleaseFreezer Door Cocktails – 75 cocktails that are ready when you are by JM HirschOutlier Hoolie Manx White RumSogood sakeTales of the Cocktail runs from 21-26 July 2024 in New Orleans. For more details, visit talesofthecocktail.comDouble Chicken Please Portrait Studio & Gallery (by appointment)The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In keeping with the theme of the summer issue of The Cocktail Lovers magazine, we're dedicating this episode to some of the many amazing people of colour in the world of drinks.Our first product is a rum, but this one is different. It's Matugga Rum – rooted in Jamaica, with East African flavours but blended in, wait for it – Scotland! We then crack open another bottle with an equally surprising story: it's the world's first clear lassi gin from the husband and wife team behind the Crazy Gin Co.The history of Black mixology and its influence on drinking culture comes under the spotlight in Toni Tipton-Martin's fascinating book, Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks, and we're treated to ace cocktails via the wonderful cymatic-themed menu at Deano Moncrieffe's agave-centric Hacha Bar in Dalston.Lastly, we head to Goa where we chat to Anand Virmani and Aparijita Ninan about drinking in India, their gin brand Hapusa and their recently launched cocktail competition, The Forager's Championships.Subscribe to the latest issue of The Cocktail Lovers magazine here For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Arrival Thyme60ml Don Julio Reposado Tequila15ml agave syrup15ml fresh lime juice15ml Campari3 thyme sprigs (garnish)Method:Shake all ingredients over ice. Double-strain into a Rocks glass filled with ice. Garnish with fresh thyme sprigs.Recipe by Tiffanie Barriere, adapted from Black Mixcellence – A comprehensive guide to Black mixcellence by Tamika Hall with Colin Asare-AppiahCrazy Gin CoHacha BarHapusa GinJuke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks by Toni Tipton-MartinMatugga RumThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We have a glorious mish-mash of tastes and experiences in this episode and we've loved every one of them. Starting with our two featured products, the omnipresent Mr Black Cold Brew Coffee Liqueur and the small batch Baba au Rum Special Edition Guyana Single Cask Rum.Our book choice sees us going back in time, to 1948 in fact. This is when David A. Embury first published The Fine Art of Mixing Drinks, and it's been one of the most revered books on cocktails and bar culture ever since.The Gaucho group of restaurants haven't been going for quite that long but long enough to have built a reputation for being one of the top spots for quality Argentinian steaks and wines across its 22 UK sites. But cocktails? Not so much. Until now that is. We popped in to try the brand new drinks list and were pretty darned impressed. As you'll hear from our review.And then another place which was never on our radar – the Isle of Man, where we catch up with Drew Fleming to talk about his bar Kiki Lounge and his plans to put IoM on the global cocktail map.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:The Martini (Medium)40ml London Dry gin20ml dry vermouth20ml sweet vermouthMethod:Stir ingredients over ice and pour into a chilled Martini glass.Adapted from The Savoy Cocktail BookBaba au Rum Special Edition Guyana Single Cask RumGaucho RestaurantsKiki LoungeMr Black Cold Brew Coffee LiqueurThe Fine Art of Mixing Drinks by David A. EmburyDrew Fleming and Jamie from Kiki Lounge will be at Seed Library, Shoreditch on 17th July. Book your seats at seedlibraryshoreditch.com The 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 World Gin Day on 8th June, so what better reason to crack open not one, but two bottles of tasty gins? Our first is Citadelle Rouge from France, the other is Garden Swift, a deliciously crafted gin lovingly made in the Cotswolds.Jim Meehan is no slouch when it comes to writing ace cocktail books and in his latest The Bartender's Pantry – A Beverage Handbook for the Universal Bar, he's partnered up with Bart Sasso and Emma Jantzen to bring another cracker to add to your cocktail library. This one comes highly recommended by us.As does our bar pick, Kioku, a new bar in the Raffles hotel which specialises in all things sake. Then we go to the wonderful Artesian at the Langham where we catch up with Giulia Cuccurullo to talk about forgoing a career in architecture and choosing instead to build a future for herself in front of and behind the bar. Which she has done. Big style. Tune in to find out more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:The Pearl90ml premium sake (we used Toku)30ml vodka3 slices of freshly peeled gingerI piece of candied ginger to garnish (optional)Method:Add all ingredients to a shaker filled with ice. Shake vigorously to bruise ginger. Pour into a chilled Cocktail glass. Garnish with candied ginger (optional).Featured in this episode:Artesian Bar at The LanghamCitadelle Rouge GinGarden Swift GinHumble ChickenKioku Bar at Raffles The Bartender's Pantry – A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso with Emma JantzenThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Before we get started, please accept our apologies: there are some shocking pronunciations coming up. But what we lack in Mexican fluency, we certainly make up for in passion for the spirits the country produces.In this episode we open two bottles of tequila, Avíon Silver and Patrón Extra Añejo; get all scholarly delving into The Essential Tequila & Mezcal Companion – How to select, collect & Savor Agave Spirits by Tess Rose Lampert and taste an amazing array of mezcals and agave-based cocktails at the fabulous Mexican-inspired bar The Mezcalaria at Kol.As for our guest, we're thrilled to be joined by the incredible Jesse Estes, global brand ambassador at Ocho tequila. Here he shares his passion for all things agave, respect for his late father Tomas and the upcoming launch of The Tequila Ambassador V.O., containing personal stories from Tomas's journals, interviews he conducted with industry experts and everything you wanted to know about all things agave. One for agave fans and newbies alike.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Tommy's Margarita60ml tequila (we used Olmeca Altos)30ml freshly-squeezed lime juice15ml agave nectarLime wedge to garnishSalt rim (optional)Method:Rim the edge of a Rocks glass with salt if using.Combine ingredients in a shaker filled with ice. Shake vigorously. Strain into your Rocks glass filled with ice. Garnish with a lime wedge.Try it at Tommy's Mexican Restaurant, San Francisco Featured in this episode:Avíon Silver TequilaOcho TequilaPatrón Extra AñejoThe Essential Tequila & Mezcal Companion – How to select, collect & savor agave spirits by Tess Rose LampertThe Mezcalaria at KOL The Tequila Ambassador V.O The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Foodies have Michelin stars, and now, thanks to Hannah Sharman-Cox, Siobhan Payne and Dan Dove, the drinks world has an equivalent with the long-awaited launch of The Pinnacle Guide. But before we catch up with the terrific trio we have some business to tend to, in the form of our usual reviews.On the agenda, our pick of products… The first is Ramsbury Raspberry and Wildflower Honey Gin, a delicious, summery spirit highlighting ingredients sourced from the Ramsbury Estate. The second has very much been created with travellers in mind, it's the dinky bottle of Air Mary, a flavoursome spice mix devised to pimp up your in-flight Bloody Mary.Our book choice is 'Mixed In Minutes' by Dan Whiteside which features 50 'quick and easy cocktails to make at home' – what's not to like about that? But if you do fancy heading out for some five-star bar action, we highly recommend The Spy Bar at Raffles London. Here, in the 006 and 007 rooms frequented by Ian Fleming, you can drink in the very rooms where Winston Churchill conducted his briefings and taste the array of delicious concoctions that he, Fleming and MI5 and MI6 agents have inspired.Then we check in with the three fabulous founders of The Pinnacle Guide to hear how and why they set up the world's first recognition system for bars and learn about the very specific boxes that venues have to tick in order to be awarded the much coveted pins.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Corpse Reviver #130ml Calvados30ml cognac20ml sweet vermouthMethod:Stir ingredients over ice. Pour into chilled cocktail glasses and enjoy (responsibly!)Featured in this episode:Air Mary Bloody Mary Spice Mix'Mixed In Minutes – 50 quick and easy recipes to make at home' by Dan WhitesideRamsbury Raspberry and Wild Honey GinThe Pinnacle GuideThe Spy BarThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Every day's a school day here at cocktail towers – and, as ever, we've enjoyed our lessons on the people, places and products featured in this episode.We've learned about The Heart Cut, the single cask, small batch spirits company founded by Georgie Bell and her partner Fabio; been tutored on armagnac courtesy of Marquis de Montesquieu armagnac and genned up on sharpening our tastebuds by studying Mandy Naglich's book How To Taste – a guide to discovering flavour and savouring life.Our bar pick is Wacky Wombat where we get a geography lesson on the flavours of Australia by way of the fun but tasty menu devised by founder Nico de Soto and inspired by his travels.Lastly, we speak to Aurélie Panhelleux who gives a masterclass on creating inclusive cocktail menus, cocktails in Paris and the art of hospitality as she talks us through the three fabulous iterations of her maritime focused CopperBay bars : one in Paris, another in Marseille and the brand new spot in the chic home-from- home just of Champs Elysee – Hotel Lancaster.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Oaxaca Old Fashioned45ml reposado tequila15ml mezcal1 bar spoon agave nectar2 dashes Angostura aromatic bittersOrange peel to garnishMethod:Add the liquid ingredients into an Old Fashioned glass filled with ice. Stir until chilled. Squeeze a piece of orange peel over the glass to express the oils and serve.Featured in this episode:CopperBayCopperBay at Hotel LancasterHow To Taste – a guide to discovering flavour and savouring life Hotel LancasterMarquis de Montesquieu armagnacThe Heart CutWacky WombatThe 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 on an international journey in this episode. First, we head to warming climes for the new, limited-edition Equiano Ominira – a special blend of rums from the Caribbean and Africa. Then from one of Japan's coldest regions, we're tasting the delicious Toku Saké.As for our book, we're opening up 101 Cocktails to try before you die from Belgium born, Madrid based, Francois MontiBack in London's Soho we drop into the brand new incarnation of Three Sheets, from Max and Noel Venning and finally, we return to Japan, this time to Tokyo, as we catch up with our guest – the fabulous Holly Graham who tells us about her new bar, Tokyo Confidential.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Dirty Martini60ml vodka10ml dry vermouth10ml olive brine1 or 3 pitted olives to garnishMethod:Stir liquid ingredients over ice. Strain into a chilled cocktail glass. Garnish with 1-3 pitted olives pierced on to a cocktail stick.'101 cocktails to try before you die' by François MontiEquiano Ominira RumThree Sheets BarTokyo ConfidentialToku SakeThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Our inaugural episode of the season is pretty damned special, it's the first one where you can watch as well as llisten in to our featured interviewee. And it's a good one, where award-winning film director Paul Feig tells us about making movies, how and why he created a gin and how to make the perfect Martini.But before the chat, we review two products from Scotland: the brand new, super-stylish The Aberturret gin and the Bruichladdich, the new face of single malt whiskies. Our book choice deserves a drum roll all its own, it's The Connaught Bar – recipes and iconic creations by the fabulous Agostino Perrone, with Giorgio Bargiani and Maura Milia.Then from the drinks behind one of our favourite five-star hotel bars in London, we head to Birmingham for the fab cocktails and kitchen party vibes at Passing Fancies. All in all, it's good to be back!For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Gimlet60ml London Dry Gin15ml freshly squeezed lime juice15ml sugar syrup (1:1)Method:Shake over ice and strain into a chilled Nick & Nora glass. Garnish with a lime wheel.Artingsall's Brilliant London Dry GinBruichladdich – The Classic LaddieThe Aberturret GinThe Connaught Bar – recipes and iconic creations by Agostino Perrone with Giorgio Bargiani and Maura MiliaPassing Fancies BarCocktail Time! The ultimate guide to grown up fun by Paul FeigMatt Arnold Bigging Up Birmingham BarsWith thanks to Hue & Cry Agency for the venueRiedel for glassware The 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 last episode of season six and have we got a great interview for you! We head over to New York to catch up with one of our absolute favourite bartenders/owners/humans, the one, the only Steve Schneider, talking about his latest venture, Sip & Guzzle.But before we hear from Steve, we're doing the usual: opening up bottles, dipping into a book and heading off to a cocktail bar to sample its goodies. The products in question are Linie Aquavit, a caraway-based spirit which dates back to 1805, then we put Ben Branson's Seasn Cocktail Bitters to the test, seeing what characteristics the two very distinct bottles bring to non-alcoholic and spirit forward drinks.Our book choice this week is Aperitif by Kate Hawkins and our bar review sees us falling for Dram, the recently opened, tardis-like spot in London's Soho.As mentioned, our interview is with the absolute G that is Steve Schneider. He tells us why he's happy to be back behind the bar and why we should all be heading to New York to experience both Sip & Guzzle, the two unique experiences on offer in the brand new site he co-owns with fellow industry stalwart, Shingo Gokan.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:The Godfather50ml whisky (Scotch or blended)25ml amarettoOrange peel, garnishMethod:Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.Aperitif by Kate HawkinsDramLinie AquavitSeasn Cocktail BittersSip & GuzzleThe 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 our first episode of 2024, so we're giving a respectful nod to those going dry as well as those who are resolving to continue drinking alcohol – only better. Our two product reviews are a case in point: First we go all regal and head over to Highclerc Castle where they make a gin based around 10 botanicals found in the castle's Victorian orangery and monk's garden, then we pop the cork and bust out a fabulous alternative to Champagne and sparkling wine – REAL Peony Blush fermented tea.John DeBary's 'Drink What You Want' is our book choice for anyone looking for inspiring drinks suggestions of the no/low or alcoholic varieties, ditto our bar pick which is the marvellous Nipperkin, a bijoux venue celebrating the best of British in the heart of Mayfair.Then it's on to our guest,Tatiana Mercer, former BarChick and one of the very bright minds behind Three Spirit Drinks. Tune in to hear about how their products are changing the way people think about non-alcoholic drinks, thanks to their clever ways with flavoursome, functional ingredients.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Bouvardier30ml rye whiskey or bourbon25ml sweet vermouth25ml CampariMethod:Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.Drink What You Want by John DeBaryHighclerc Castle GinREAL Peony Blush Fermented TeaNipperkinThree Spirit DrinksThe 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 taking a trip down memory lane in this episode, looking back at some of our favourite bottles and bars that we've been fortunate enough to experience in the past year.But first, we add two new products to our list: Belle De Brillet, a delicious pear and cognac liqueur and Stonewashed Cosmo, one of a limited-edition, ready-to-pour range from Mr Lyan x Whitebox cocktails.What we're tasting:Tayer Studios x Maya NjieAmber + Sandalwood(Tayer Aquavit, Ardbeg 10yo, Americano Cocchi, Muyu Vetiver Gris, Sandalwood, Perique Tobacco + Cedarwood)Available from tayer-elementary.comFor more from The Cocktail Lovers, visit thecocktaillovers.comProducts included in this episode:Ardray Blended Scotch WhiskyBotivoCapreolus DistilleryThe Lost Explorer MezcalThe London Vermouth CoPod Pea VodkaRenais Gin Savoia AmericanoSeventy One GinBars included in this episode:Barro NegroBoadasThe Cambridge Public HouseDouble Chicken PleaseFloreria Atlantico BarcelonaFocoHandshakeHimkokIgiea Terraza BarKwantSastreria MartinezViajante87What we're looking forward to:AjabuThe SchmucksSip & GuzzleTokyo ConfidentialTwice ShyPortobello Star Hosted on Acast. See acast.com/privacy for more information.

Sponsored episodeIn this special episode we're joined by Victoria Symington, Brand Marketing Manager, Graham's and Alina Bazen, Graham's Blend Series Global Cocktail Competition 2023 winner. Victoria talks about working in the family business, the nuances of the two Graham's Blends Series ports and why the Graham's Blend Series Global Cocktail Competition was conceived, while, Alina shares her experience of the competition, exploring Porto and the Douro Valley and finding out about the versatility of port.Entries for this year's competition are now open. For more details and how to enter, visit: https://bit.ly/BlendComp24Each national winner will be invited to compete in the Global Final, taking place in Porto between 5-8th May 2024. The overall winner will receive a €1,000 cash prize, along with six months' supply of Graham's Blend Nº5 White Port and Blend Nº12 Ruby Port for their bar.Entries close on 23/02/2024. Alina's winning cocktail:Port de Caféwith Graham's Blend Nº12, mezcal, cold brew coffee, saline solution, agave syrup and a touch of Fernet Branca. Hosted on Acast. See acast.com/privacy for more information.

Innovative and inspirational are the words that spring to mind when we think about the contents of this week's episode. Here's why…Our products are Savoia Orancio, a delicious, new aperitivo and the first to be made with an orange wine base. While beautifully reimagining what a premium pink gin can be is Shivering Mountain.The book we're championing is Welcome Home from the bright minds at Death & Co, New York – highly recommended for bartenders and home-tenders alike and we head over to the heart of Soho to drop into the recently- opened Atelier Coupette, a creative hub with an alternative take on exploring cocktails.As for our guest he's the embodiment of innovation, and an inspiration to drinks professionals all around the world – it's the amazing Alex Kratena. In this episode, the co-founder of award-winning bar Tayer + Elementary talks to us about his time at Artesian bar, why he loves collaborations and his latest project, Tayer Studios.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Falling Leaves60ml Alsace Riesling30ml pear brandy15ml orange curacao10ml honey syrup (1:1)5 dashes Peychaud's BittersStar anise, to garnishMethod:Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.Recipe courtesy of Audrey Saunders.Atelier CoupetteSavoia OrancioShivering Mountain Premium Pink GinTayer + ElementaryTayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.Items also available to buy via Tayer + Elementary ShopWelcome Home by Death & CoThe 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 packed a lot into this week's episode, so sorry not sorry that it's a little longer than most…We start with a tasting of Aber Falls Single Malt Whisky from Wales and continue with Brugal 1888 Double Aged Rum from the Dominican Republic, while our pick of the week on the book front is 'Signature Cocktails' by Amanda Schuster.Instead of one bar review, we have seven from a recent visit to Venice. There's a mix of historic and modern, all recommended for the next time you visit The Floating City.From northeastern Italy, we head to the middle of the UK where we catch up with World Class GB winner Matt Arnold. We hear from him about why he's on a mission to put Birmingham on the global map and to recap on his experience at the recent World Class Global Finals in São Paulo.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Scorpion45ml Gold rum22.5ml cognac or pisco60ml freshly squeezed orange juice30ml freshly squeezed lemon juice15ml orgeat syrupMethod:Blend all ingredients with crushed ice and serve in a Collins glass. Garnish with a slice of orange and mint sprig.Recipe: diffordsguide.comAber Falls Single Malt WhiskyBrugal 1888 Double Aged RumPassing FanciesSignature Cocktails by Amanda SchusterItalian Bars:AmanArts BarExperimental Cocktail ClubBar Longhi at The Gritti PalaceHarry's Bar VeniceOsteria I RusteghiThe Library Bar at Nolinski VeneziaVenice Cocktail WeekThe 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 focusing on flavour in this episode, starting with apples which get a look in with our two featured products: Showerings, a 100% apple-tastic Dry Vintage Cider hailing from Somerset and Le Morton Calvados Domfrontais, comprising 70% pears, 30% apples, hailing from Normandy.Olly Smith takes us on a journey of flavours in his World Cocktail Atlas, and we check in to Sweeties at the Standard in London to check out Zoe Burgess's favoursome cocktail list.Lastly, Juliette Larrouy takes time out from sharing the cocktail love in Singapore, Bangkok and Seoul to talk to us about how she uses the kitchen for inspiration in her drinks and why New York is where her impressive career in cocktails started, and continues to make a massive impact in her latest venture – Schmuck, the new bar she's opening with Moe Aljaff in 2024.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Mezcal Negroni25ml mezcal25ml Campari25ml sweet vermouthMethod:Stir all ingredients over ice in a mixing glass. Strain into a rocks glass filled with ice.Juliette LarrouyLe Morton Calvados Domfrontais CalvadosSchmuckShowerings Dry Vintage CiderWorld Cocktail Atlas by Olly SmithThe 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 born and bred Londoners so we make no apology for saying that London Cocktail Week is one of our favourite times of the year. To set the mood, we're opening two products raised in the capital: Jensen's Old Tom Gin and The London Essence Co, a range of premium mixers.Our bar review sees us going back to one of the original good-times spots– a bar that started life as the Covent Garden Cocktail Club back in 2008, before changing its name to the London Cocktail Club when it expanded to two further venues in central London. Now, with 10 bars in the capital under its belt and having taken the crowd-pleasing formula further afield to Birmingham, Bristol, Cardiff, Reading and Exeter, it's no longer just a London thing – hence its new name: The Cocktail Club. But London is front and centre of our book choice which zones in on what is considered to be the true spirit of the capital, it's London Gin – The Gin Craze by Thea Bennett.All of which primes us for our interview with Hannah Sharman-Cox and Siobhan Payne, the brilliant minds behind London Cocktail Week. Tune in to hear what's in store in this year's packed programme, and their plans for the Michelin-star guide for cocktail bars, The Pinnacle Guide, launching in November 2023. #amazingFor more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:London Calling45ml London Dry Gin15ml Fino sherry15ml sugar syrup (2:1)15ml freshly squeezed lemon juice2 dashes orange bittersMethod:Shake all ingredients over ice. Pour into chilled Nick & Nora glasses. Garnish with grapefruit twist (optional)Recipe created by Chris Jepson, Milk & Honey, LondonMethod: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).Jensen's Old Tom GinLondon Cocktail WeekLondon Gin – The Gin CrazeThe Cocktail ClubThe London Essence CoThe Pinnacle GuideThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Today is the day that Himkok in Oslo unleash their most ambitious project yet – a catwalk collection inspired by the 13 cocktails on their new menu. But before we hear from head of research and development at Himkok, Paul Voza about that, we have this week's bottles, bar and book recommendationsOur drinks reviews take in two products of the agave variety: the first is Patrón El Alto Tequila; the second, The Lost Explorer Salmiana Mezcal. On the bars front, we sample the cocktails and soak up the luxe but fabulously laid back vibes at recently opened Dover Yard, while our book choice is the excellent Modern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in Drinks by Robert Simonson.Then it's over to Oslo where we hear from Paul Voza about the cocktail creativity at Himkok and the remarkable catwalk show taking place today. The clothes designed by Eline Dragesund are one-offs but the drinks will be available for the entire year. Make it your mission to try them.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Whisky Highball50ml Whisky100ml sodaMethod:Chill your whisky, soda and Highball glasses. Fill glassware with ice. Add your whisky, top with soda. Finish with a squeeze of lemon peel.Dover YardHimkokModern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in DrinksPatrón El Alto TequilaThe Lost Explorer Salmiana MezcalThe Whisky Show (29 Sep-1 Oct) Old Billingsgate Market, London.For information and tickets, 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.

We've been saving opening our new stash of bottles for this season, so expect plenty of exciting tastings coming your way in the next few months. Starting with our two featured products in this week's episode: Hayman's Exotic Citrus Gin from London and the very recently released Vapoura Spiced Rum, made in the heart of England.Over to Paris for the day and to The Cambridge Public House, a trés chic bar inspired by a British pub. The two-and-a-bit Eurostar journey gave us plenty of time to pore over our book choice this week, a must for anyone who wants to make better cocktails, the aptly made How To Make Better Cocktails by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon.Then our big, and we mean 'big' interview this week is with the man, the myth, the modern bartending legend that is Erik Lorincz. Spoiler alert: he's got a LOT to say, including insights to his incredible work ethic, details of his fabulous new bar, Kwant Mark II and how he got to be on the set of Skyfall.(Apologies for the sound quality towards the end of the interview)For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Rum Punch45ml Wray & Nephew Overproof Rum30ml sugar syrup (2:1)15ml freshly-squeezed lime juice60ml chilled water2 dashes Angostura aromatic bittersMethod: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).Hayman's Exotic Citrus GinHow To Make Better CocktailsKwant MayfairThe Cambridge Public House, ParisVapoura Spiced RumThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

The first episode of season six sees us focusing on all things new (or newish).Our pick of the new crop of products takes in Pod Pea Vodka from Manchester, and Ardray, a new whisky, blending the artistry of Japan with the traditions of Scotland.It's over to the historic American Bar to check out the first menu by its newest head bartender, Chelsie Bailey, and our book choice is relatively new – it's Doctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper English. We also highlight another book in this episode with our very special guest, Ryan Chetiyawardana who tells us about the soon-to-be released At Home With Mr Lyan & Friends, a new version of one of our favourite cocktail books: Good Thinks To Drink with Mr Lyan & Friends – our pick for cocktail lovers everywhere.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:New York Sour60ml rye whiskey or bourbon30ml freshly-squeezed lemon juice15ml simple syrup (1 part sugar, 1 part water)1 dash Angostura aromatic bitters1 egg white (optional)15ml red wine Method:Dry shake (without ice) all ingredients, except red wine, really hard. Add ice and shake again. Strain into a Rocks over fresh ice. Carefully pour the red wine over the back of bar spoon to create float on the drink. American Bar at The SavoyAt Home With Mr Lyan & Friends published later this month. See mrlyan.com for more detailsArdray Blended Scotch WhiskyDoctors & Distillers The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktail by Camper EnglishPod Pea VodkaFor more of Ryan and his bars, see Mr Lyan For more from Camper English, see AlcademicsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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.

Are you doing 'Dry' this January? If so, we've got your back. In our last episode in this season we're putting the growing non-alcoholic category very much in focus and trust us, we were very impressed.We start by tasting two new products, High Point Ruby Aperitif made in Cornwall and Savyll, a range of ready-to-drink cocktails from London.Lyaness is our bar of choice. Why? Because we love the way they put as much creativity, care and attention into their 'boozeless' concoctions as they do their boozy counterparts. And book-wise, it's all about Kingsley Amis's cocktail essays, 'Everyday Drinking'.Last but by no means, we head to Club Soda Tasting Room & Shop to talk to Laura Willoughby MBE who's on a mission to make the world a better place for people who are drinking less or not at all.What we're drinking:LLB (Lemon, Lime & Bitters)150ml lemonade/soda or lemon & lime soda15ml freshly-squeezed lime juice4-5 dashes Angostura aromatic bittersLime to garnish (optional)Method:Pour lemonade and lime into an ice-filled Collins glass. Add 4-5 dashes of bitters and garnish with lime (optional). Serve with metal straw and stir bitters into the drink.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:Club Soda Club Soda ShopEveryday Drinking by Kingsley AmisHigh Point Ruby AperitifLyanessSayvll Beverage CoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Our penultimate episode sees us looking back on some of our favourite people, places and products from the past 12 months including:PlacesAmaroCommon DecencyHimkokLineSeed LibraryVelvetProductsBeefeater Crown JewelCapreolus DistilleryFords Sloe GinNixta Corn LiqueurWoven WhiskyPeopleSimone Caporale & Marc AlvarezDrew FlemingGiacomo GianottiDan & Joe SchofieldWhat we're mixing:Chicago15ml cognac15ml triple sec orange liqueur2 dashes Angostura Aromatic Bitters1 brown sugar cube100ml Champagne or sparkling wine to topOrange peel garnishMethod:Drop the sugar cube into a champagne coupe or flute and a couple of dashes of the Angostura Aromatic Bitters on to it. Add the cognac and and triple sec. Carefully top up with the Champagne or sparkling wine. Squeeze the orange peel over the drink to express the oils and discard.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Hands up if you've still got the Christmas shopping to do? Yup, us too… Don't worry, there's still time to get your Santa on (Royal Mail permitting) and to help you, we've picked out a list of gifts for the cocktail lovers in your life – from £10 and under to blow the budget.see thecocktaillovers.com for gift ideas and website detailsWhat we're mixing:Julie's Sherry Cobbler ( 1 large or 2 small serves)90ml Lustau East India Solera Sherry30ml dark rum15ml double cream15ml simple syrup or cinnamon syrup)1 small eggGrated nutmeg to garnishMethod:Combine the sherry, rum, cream, syrup and egg in a shaker and shake without ice (30-45 seconds) to emulsify the egg. Add ice to the shaker and shake again, until chilled. Strain into a wine glass over fresh ice and garnish with grated nutmeg.Taken from The Craft Cocktail Party – Delicious Drinks for Every Occasion by Julie ReinerThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Martini anyone? Whether you're a gin or vodka fan, we've got a winning base for you. In the vodka corner we have Elit, smooth-as-you-like thanks to its signature freeze-filteration process, and representing gin we have the re-released Beefeater Crown Jewel, weighing in at a hefty 50% ABV.Martinis feature in our book choice, 'Cocktails, A Still Life', written by Christine Sismondo and James Waller and starring stunning oil paintings by Todd M. Casey, while artfully made drinks are on the menu at Line in Athens, the latest offering from Vasilis Kyritsis, Nikos Bakoulis and Dimitri Dafopoulos.In the hotseat we have Dawn Davies, Buying Director at Speciality Drinks and The Whisky Exchange. Who better to ask how to buy, what to try and what we'll be drinking in 2023.What we're mixing:The Franklin30ml dry vermouth75ml London Dry Gin1 dash Orange Bitters2 green olivesMethod:Add the vermouth to a mixing glass filled with ice and stir. Discard the vermouth, then add the gin to the ice with Orange Bitters and stir. Strain into a chilled Martini or Nick & Nora glass, add the two olives and serve.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Beefeater Crown JewelCocktails, A Still LifeElit VodkaLine AthensSpeciality DrinksThe Whisky ExchangeThe Cognac Show – 10-11 March 2023The Rum Show – 14-15 July 2023The Whisky Show – 29 Sept-1 October 2023The Champagne Show – November 2023 dates tbcThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.