Podcasts about hepple gin

New World Order Martini 7 cl HEPPLE Gin 2 cl Cap Corse Grand Reserve Blanc Stirr Lemon Zeste Olive Newsletter: www.trinkabenteuer.de Empfehlungen eines Trinkers – Trinkabenteuer von und mit Joerg Meyer • jrgmyr Alle Episoden und ganze WICHTIG: der NEWSLETTER fuer die Einladungen zu kleinen…

The Bright Young Things were a group of rich, indulgent aristocrats who between the two wars entertained themselves by dressing up, posing and performing.  All this gaiety was caught on camera by the incomparable and controversial Cecil Beaton. One thing is for sure, if they were alive now, all their fun would be had at Claridge’s with cocktails conceived by our guest today! Denis Broci makes you feel like a Bright Young Thing when you step into Claridge’s Bar or The Fumoir Bar - two of the glamourous spots in the world. Today we are celebrating the release of the cocktail book, Cecil Beaton: Mixing with the Bright Young Things, which Denis, as Manager of both bars at Claridge’s, curated with a list of sixty-four drinks from the 1920’s and 1930’s, the ‘Golden Age’ of cocktails. But first I had to hear all about Denis and how he found himself at one of the most iconic hotels of all time. In this episode, I discovered: What happened his first week of work that scared him to death What it was like working at Michelin Star restaurant How he came to curate the new book, Cecil Beaton: Mixing with the Bright Young Things His favorite bar in London and outside of London His Top Tips for the Home Bartender Needless to say we began with a Bee’s Knees and ended with our cocktail of the week, the Fumoir Negroni!   This particular version is Claridge’s signature cocktail in the Fumoir Bar and was created to celebrate the 100-year anniversary of the Negroni cocktail in 2019.  INGREDIENTS 25ml ( 5⁄6 oz) Hepple Gin  25ml ( 5⁄6 oz) Campari  18ml ( 3⁄5 oz) Martini Rosso  7ml ( 1⁄5 oz) Punt e Mes Carpano  3.5g ( 1⁄8 oz) Camomile  3.5g ( 1⁄8 oz) Coffee beans  METHOD Infuse the gin with camomile for thirty minutes, and the vermouths and bitter with the coffee separately for the same amount of time Fine strain the infusions into a mixing glass and stir with ice, ensuring that the flavours are well balanced Fine strain into an old fashioned glass with an ice block Garnish with orange twist.    -- You can find this recipe and all the cocktails of the week at  ALushLifeManual.com, where you’ll also find all the ingredients in our shop.  Full Episode Details: https://alushlifemanual.com/how-to-be-a-bright-young-thing ----- Join the conversation on your IOS or Android at flick.group/lushlife where we can talk cocktails until the sun rises! Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!    Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

  There are very few names in the international bar world that have been as influential over the years as Nick Strangeway. Whether it was resurrecting lost recipes, foraging for ingredients or innovating cocktails via molecular mixology, he has consistently managed to be at the forefront of the industry. Which is why we were so happy to sit down with him & hear him share his story & inspiration.    Learn More:   Nick Strangeway https://www.diffordsguide.com/people/3228/bartender/nick-strangeway   Hepple Gin https://www.hepple-gin.com   ==============================   Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you.   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge   FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Today Dave and Nastassia are joined by Nick Strangeway of Hepple Gin. Nick is here for Bar Convent Brooklyn , so say hello if you swing through! Together they tackle lots of aspects of modern distilling, including: vacuum distillation, supercritical gas extraction, and the use of Juniper in Gin. Also, Dave explains the Anti-Tong contingent of chefs for a caller, fields an emergency wedding question about prepping sliced ham for service, and gives a short PSA about broken glass during service. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

Nick Strangeway kenne ich seit gut 15 Jahren. Früher hinter den Bars in London, dann als Berater für Spirituosen Brands und Lifestyle Firmen rund um den Globus. Er ist Wahnsinnig. Im Besten aller Sinne. Und das ist gut so. Er ist der letzte meiner HEPPLE FIVE Interview Runde. Während wir sprachen tranken wir Martinis an einer Steinbar in den Hügeln von Hepple, direkt neben den Wacholderbüschen.

Ich stehe in der Küche von Walter Landsitz in Hepple. Valentine kocht ein Menu für 20 Bartender und Freunde von Hepple. Planters Lunch. Heute gehts auf die Hügel von Hepple. Denn guter Wacholder brauch knapp 16 Jahre bis er brauchbar für die Ernte ist. Und Hepple Gin verwendet unter anderem grünen Wacholder. Frisch. Direkt vom Buch in die Vakuum Destille. Und Valentine Warner ist der Mann, der die Hepple Five zusammengebracht hat. Und er ist ein echter Foodie. Passionierter Koch. Ja sogar Fernsehkoch. Und er liebt gute Aromen. Und guten Gin.

Ich setzt mich mit Chris Garden, Brenner von HEPPLE GIN, zusammen und lasse mir erklären warum drei Methoden für perfekten Wachholder "notwendig sind". Zumindest um klassischen Wacholder Geschmack neu und elegant zu denken. Die One Shot Destillation in der klassischen Kupfer Anlage, dazu ein Konzentrat aus dem Vakuum ( Roto Vap) und ein Öl aus Super Druck - Critical Extraction. #Nerd

Anfang April 2019 hat Tender-Spirits die Hepple Destilleie in Hepple besucht. Wir lieben diesen Gin. Weil er so unglaublioch gut Wachholder hervorbringt. Aber auch wegen der fünf Personen hinter diesem Gin. Vier von Ihnen konnte ich izum Interview gewinnen. Heute spreche ich mit dem "Landlord" von Hepple, oder besser dem Mutterboden. Und trinke um 11.00 Uhr früh einen Martini.

The family of our guest today views the world by what is edible and what is not edible. It’s not a shock that Valentine Warner would end up as one of the most well known chefs in the UK. Working hand in hand with Mother nature, Valentine’s first foray into the spirit would produced award winning Hepple Gin. Our Cocktail of the Week is the Hepple Martini. Ingredients 10 Parts Hepple Gin 1 Part Dry Vermouth Method Pour ingredients into a mixing glass filled with ice.Stir slowly 30 times. Strain into a chilled glass and garnish with a small twist of lemon peel. You’ll find this recipe and all the cocktails of the week on ALushLifeManual.com, where you’ll also find all the ingredients in our shop. Until next time… bottom’s up!