Podcast appearances and mentions of london dry gin

Alcohol out of New Zealand's showing strong results around the world. Bluff Distillery's London Dry Gin had a very good day out at the Gin Guide Awards in London, winning five awards, including Best Contemporary gin over 42 percent. They also took out Best Australasian gin and best branding. Bluff Distillery co-founder David Nash talks to Mike Hosking about the success. LISTEN ABOVE.See omnystudio.com/listener for privacy information.

What's a Scotch distillery doing making gin? For that matter, what's a Scotch distillery doing making an unbelievably peated single malt in packaging so dark you can barely read it? Douglas Taylor of Bruichladdich and The Botanist sits down with the band to discuss the iconoclastic whisky distillery, their philosophy behind pushing the envelope with locally sourced barley, how they wound up making a London Dry Gin, and how that story involves punching a hole in a building with a wrecking ball.Plus, it was Grand Army's birthday! Damon recaps the party (many Hard Starts were involved) and talks about what it means to have lasted ten years in one of the hardest industries on EarthFollow Bruichladdich at @bruichladdichFollow the The Botanist at @thebotanistgin_usThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy_PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.com Don't forget to click SUBSCRIBE and RATE the show if you can. 

The boys discuss the reality checks delivered to Bryce Eldridge, Landon Roupp ... and Giants fans. Was this the plan for Bryce Eldridge all along? 12 PA and one start? Is Landon Roupp still the front runner for the 5th spot? Was he ever? Then they pivot to the good news: the lineup is starting to rake! Adames! Chapman! Lee! Is this team better than everyone thinks?Our new cocktail podcast The Perfect Sip is on hiatus but new episodes are in production! You can catch up on past episodes here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a My Other Brother Ben while Ben is drinking Spring Cocktail #3. Recipes below.My Other Brother Ben2 oz London Dry Gin¾ oz Earl Grey Syrup¾ oz Fresh Lime Juice¼ oz Luxardo Maraschino Liqueur (adds a subtle cherry-almond note)2 dashes Lavender BittersShake all ingredients with ice until well chilled. Double strain into a coupe glass. Garnish with a lemon or lime twist, expressing the oils over the drink.Spring Cocktail #31 3/4 oz Mezcal1/2 oz Dry Vermouth1/2 oz Elderflower Liqueur1 bar spoon Green ChartreuseCombine all of the in a mixing glass with ice. Stir to desired dilution. Strain into a martini glass. Choke it down. I mean, enjoy.

In this Navy Strength conversation with Bobby Freeman (@nononsensegin), creator of the hit YouTube Channel, No Nonsense Gin Drinking, some of the topics we discuss include: Bobby's journey through gin, beginning with the gin & tonic that launched his obsession and all of the stylistic preferences and affinities he's developed along the way A discussion of recent gin trends in the UK, including the “Pink Gin Bubble” that occurred during COVID and the current obsession with citrus-heavy gins. We also cover the popular cocktail trends that are dominant right now in the London bar world, including Pisco & whiskey sours, porn star martinis, and brambles. And of course, this wouldn't be a true gin nerd conversation if we didn't take the opportunity to sample some of our personal favorite gins featuring outlandish botanicals, like oyster shells, elephant dung, ants, and prickly pear cactus. Along the way, we discuss why Bobby gets a little nervous when ordering a Mojito, which South American country has suspiciously good deals on distilled spirits, the gin with a flavor profile that can only be described as “pure fart,” And much, much more.  

The Southside is a cocktail with a split personality — part speakeasy classic, part country club staple, and depending on who you ask, a drink with roots in gangsters or golf courses. It's a simple mix of gin, citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. Here to unpack it all is Ryan Garrison, head bartender at Brooklyn's Bitter Monk, a lead bartender at New York's Sugar Monk, and the distillery manager for Atheras Spirits. Listen on (or read below) to discover Ryan's Southside recipe — and don't forget to like, review, and subscribe!Ryan Garrison's Southside Recipe Ingredients - ½ ounce simple syrup- ½ ounce freshly squeezed lemon juice- 2 ounces London Dry Gin, such as Ford's- 5-6 mint leaves- Garnish: attractive mint sprig or simple mint leafDirections 1. Slap chilled Nick & Nora glass with mint leaves then add to a cocktail shaker with the rest of the ingredients and ice.2. Lightly shake until chilled then double strain into one side of the shaker.3. Add a splash of soda water and pour into chilled, prepared Nick & Nora.4. Garnish with mint sprig or single mint leaf.

Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn's Sama Street, and head bartender and partner at New York's Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe!David Muhs' Major Tom Recipe Ingredients - 1 ounce London Dry Gin- 1 ounce Mizu Lemongrass Shochu- 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia)- 1 barspoon ginger syrup (2:1)- ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained)- ½ ounce CoCo Lopez- 1 ounce fresh lime juice- 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle)- Garnish: lime leaf and atomized lime leaf tinctureDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice.3. Garnish with a lime leaf and atomized lime leaf tincture.

When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There's the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider, partner, bar manager, and head bartender at New York's Sip & Guzzle. Listen on (or read below) to discover Steve's Singapore Sling recipe — and don't forget to like, review, and subscribe!Steve Schneider's Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel) Ingredients - 30 milliliters London Dry Gin- 10 milliliters Bénédictine (D.O.M)- 10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco)- 10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao)- 10 milliliters Crawley's Raffles Grenadine- 2 dashes Scrappy's Plantation Raffles Bitters- 60 milliliters fresh pineapple juice- 15 milliliters fresh lime juice- Garnish: Luxardo cherry and a slice of pineappleDirections 1. Add all ingredients to a cocktail shaker with a little ice.2. Shake until well chilled and strain into a Singapore Sling glass.3. Top with fresh ice and garnish with Luxardo cherry and pineapple slice.

Die Kälte läuft uns in die hochgeschlossenen, dicken Felljacken. Das bedeutet aber noch lange nicht, dass wir nicht über gekühlten Drinks sprechen möchten! Wenn euch im Winter die Lust auf Sours und Spritz‘ vergeht und ihr wärmende und intensive Drinks bevorzugt, dann haben wir Empfehlungen für euch. Und verkostet wird auch noch! Also viel Spaß mit der Folge und wie immer: bleibt durstig! [Werbung] Unser Barequipment wird von @lacari_de gesponsert. Wenn ihr auf der Suche nach guten Shakern oder anderem Zubehör seid, hier ist unser Link: https://www.lacari.de/DLR Oder benutzt einfach den Rabattcode DLR für 10% Rabatt. Einen Riesendank an Lacari! [Werbung Ende] #barkeeper#podcast #podcastdeutsch #drinkstagram #drinks #dieletzterunde #barkeeperpodcast #cocktailpodcast #bleibtdurstig #fyp #cocktails #freiburg #barfreiburg #lacari #spirituosen #fragdenbarkeeper #wintercocktails  00:00:00 Intro 00:08:09 Drink der Woche - HANAMI DRY 00:21:29 Frag deinen Barkeeper - Wintercocktails 00:46:13 Verkosten oder es kostet 01:38:43 Outro ——————————- HANAMI DRY 6cl London Dry Gin (oder alkfrei Gin) 1,5cl Martini floreale (oder ein roter Wermut) 1,5cl Zuckersirup 3-6cl Cherry Blossom Tonic 1 Handvoll Küchenkräuter (Thymian, Minze, Rosmarin Alle Zutaten bis auf das Tonic in einen Shaker geben und kurz muddeln. Für ca. 15 Sekunden auf Eis shaken und mit frischem Eis in ein Highballglas gießen. Mit dem Tonic aufgießen und mit einem Zweig Minze garnieren. ——————————- ——————————- Winterdrinks: AMARETTO SOUR  4,5cl Amaretto 2cl Bourbon (Cask-Strength) 3cl Zitronensaft 1,5cl Eiweiß 1cl Campari 0,5cl Zuckersirup(optional) MONKEY GLAND 5cl Gin 3cl Orangensaft 1cl Grenadine 1 dash Absinth PORTO FLIP 4cl Portwein (Ruby) 2cl Brandy 1cl Zuckersirup (optional) 1cl Sahne 1/2 Eigelb Muskatnuss als Garnish WOOL SWEATER 5,5cl Blended Scotch 0,5cl Islay Whisky 4,5cl Apfelsaft 1,5cl Jägermeister (oder einen Amaro) 1,5cl Oloroso Sherry 1BL Demarara Zuckersirup (optional) ——————————- Introsamples von Pixabay: Intro und Outro: Let it Go von ItsWatR Drink der Woche: Intrigue Fun von Musictown Frag deinen Barkeeper: Epic Hollywood Trailer von Daddy's Music Verkosten oder es kostet: Big Band Show von Music_For_Videos Alle Soundeffekte sind ebenfalls von Pixabay.

Episode 368: Hawkridge London Dry Gin - Aphrodisiac Blend by Maverick Productions

If drinks were awarded combat medals, the Suffering Bastard would be leading the charge like a drunken hero in a bar fight. In today's episode, Uncle Brad is our cocktail sergeant, teaching us how to mix this valiant, tiki-style concoction while regaling us with its dramatic backstory. Meanwhile, Jules, channeling her inner Halloween spirit, unveils the Shrunken Skull. Seriously, with names like these, how could they NOT be on your Halloween cocktail menu? I mean, if you serve these at your party, you're basically guaranteeing a ghostly good time! And don't wander off just yet! We've got tips on how to achieve that frothy head on your Espresso Martini. Wait... why are we talking about Espresso Martinis in a tiki drink episode? Your guess is as good as mine! But hey, Jules makes the rules around here, and as @sarah.brown876 rightly points out, it's a perfectly valid question—though I suspect she might be just as confused as we are. So grab your shakers and let's dive into this delightful chaos!    TIP: How to get that frothy head on your Espresso Martini. Just let it go, we can talk about this even though we are not making espresso martini's. Thanks @sarah.brown876    Suffering Bastard  Glass: Double Rocks Glass  Garnish: Mint sprig  Directions & Ingredients  In shaker add  1 oz. Bourbon  1 oz. London Dry Gin  0.5 oz. Fresh lime juice  2 dash Angostura bitters  4 oz. Ginger beer (or ginger ale if ginger beer is too spicy for you) to top  Shake all ingredients EXCEPT ginger beer for 20 seconds.  Strain into double rocks glassw and top with ginger beer.   Garnish with mint sprig    Shrunken Skull  Glass: Fun tiki mug, or double rocks glass  Garnish: Mint sprig  Directions & Ingredients  In mixing glass add:  1.0 oz Demerara rum (Hamilton works well)  1.0 oz aged Puerto Rican rum (Don Q Anejo works well)  1.0 oz Fresh lime juice  0.5 oz Aperol  0.5 oz Grenadine (you can make this yourself, super easy)  Shake all ingredients in cocktail shaker and strain over crush ice  Garnish with mint sprig    Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Edler Tropfen!

Episode 360: Hanbury London Dry Gin by The Tonic Screwdriver

The guys make and old and storied Gin drink named after a naval doctor, Rear-Admiral Sir Thomas Desmond GimletteGIMLET RECIPE2oz/60ml LONDON DRY GIN.75oz/22ml LIME JUICE .75oz/22ml SIMPLE SYRUP Combine ingredients in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wheel.Recipe via Vinepair Hosted on Acast. See acast.com/privacy for more information.

Turns out, this drink doesn't suck! Uncle Brad had strong feelings in the past, but now is a big fan, and you will be too. Jules brings a late summer inspired Gimlet. Stick around for the history on the Gimlet – shocker, the British Navy had something to do with it. Shout out to @hellqueencocktails for the inspiration to mention the cheese slicer trick to peel your citrus, perfect every time! See her clip here.     Gimlet recipe  Glass: Coupe  Garnish: Lime peel  Directions & Ingredients  Shaker tin add:  2.5 oz Plymouth Gin  0.5 oz Fresh lime juice  0.5 oz Simple syrup  Lime wheel (this is called a “royal shake”)  Ice   Shake for 20 – 30 seconds  Double strain into your chilled coupe glass  Express lime peel over the drink so the oils fall onto the surface of the cocktail. Rub the rim of the glass with the peel and run the peel up and down the stem of the glass.   Add garnish – cut a small slit into the side of your peel and rest it on the glass    Late Summer Gimlet  Glass: Coupe  Garnish: Lime peel  Directions & Ingredients  Shaker tin add:  2 oz London Dry Gin  3/4 oz Fresh lime juice  0.5 oz Peach simple syrup  2-3 basil sprigs  ¼ oz Amaro Nonino  Lime wheel, and/or basil on top!  Ice   Shake for 20 – 30 seconds  Double strain into your chilled coupe glass  Add garnish – cut a small slit into the side of your peel and rest it on the glass and/or place a basil leaf on top!    TIP: @thebarintern wants to know the best way to mix a cocktail and not bruise the gin.     The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don't forget to leave a rating, review, and subscribe! Gareth "G" Franklin's Luxardo Bianco Negroni Recipe Ingredients - 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer - 1 ounce Luxardo Bitter Bianco - 1 ounce bianco vermouth, or Cocchi Americano Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled rocks glass over a large cube. 4. Season hands with orange and grapefruit twist.

In this episode of the Cocktail Academy Podcast, Damian Cole takes a deep dive into one of the most beloved cocktail recipes in the world: the Bramble cocktail. Created in 1989 by the legendary Dick Bradsell, the Bramble has become a staple in bars and restaurants globally. Damian explores the history of this modern classic cocktail, shares the original recipe, and discusses his own variations that make this drink even more versatile and delicious. Whether you're a professional bartender or a home mixologist, this episode is packed with insights into making the perfect Bramble and experimenting with its ingredients.Key Topics Discussed:Origin of the Bramble Cocktail:The story behind the creation of the Bramble by Dick Bradsell in London's Soho at Fred's Bar.The inspiration for the Bramble's name, rooted in Bradsell's childhood memories of picking blackberries on the Isle of Wight.Original Bramble Cocktail Recipe:A detailed breakdown of the classic Bramble recipe, including London Dry Gin, freshly squeezed lemon juice, rich simple syrup, and creme de mure (blackberry liqueur).Step-by-step instructions on how to create the original Bramble, complete with tips on garnishing and presentation.Modern Variations of the Bramble:Damian's personal twist on the Bramble, including the use of lime juice instead of lemon juice for a slightly more aggressive flavor.The benefits of using cube dice instead of crushed ice in professional bar settings and how it affects the drink's balance and texture.Incorporating fresh blackberries into the shaker for a deeper color and more robust flavor.Creative Alternatives and Riffs:Suggestions for substituting gin with other spirits like tequila or rum to create unique Bramble variations.Exploring different liqueurs such as creme de cassis or even apricot liqueur to put a new spin on the classic.Expert Tips for Bartenders and Cocktail Enthusiasts:The importance of selecting the right gin and liqueur brands for the Bramble.Advice on using fresh versus dehydrated garnishes and the impact of these choices on the final drink.Quotable Moments:"The Bramble is essentially a gin sour with a quintessentially British twist—simple, delicious, and timeless." – Damian Cole"Whether you're sticking to tradition or adding your own flair, the Bramble's versatility makes it a favorite for bartenders and cocktail lovers alike." – Damian ColeHost Contact Information:Instagram: @WeLoveCocktailsTikTok: @WeLoveCocktailsxIf you enjoyed this episode, be sure to subscribe to the Cocktail Academy Podcast on your favorite platform. Don't forget to leave a review and share this episode with your friends who love cocktails and mixology. Follow us on Instagram and TikTok for more cocktail recipes and inspiration! Hosted on Acast. See acast.com/privacy for more information.

可以搜索公号【璐璐的英文小酒馆】或者添加【luluxjg2】咨询课程or加入社群，查看文稿和其他精彩内容哦~Hi, everyone. And welcome back to Britain Under the Microscope. 欢迎回来《闲话英伦》. Hi 安澜, what are we going to talk about today? Hi, 璐璐.What's going on? So hot! I can't take this heat anymore. I think the heat in Wuhan is getting to 安澜. But tell you what, how about I get you a cold drink and we talk about British summer drinks? That sounds like a very good idea. Ok, 所以今天我们就来聊聊这些英国人常喝的summer drinks, 就是听起来就很夏天的这种. 我们说饮料其实 they're all alcoholic. Well, yeah. This is not an episode for kids. This is an episode for the parents or the big kids. Yep. First of all, if you ask me about the quintessential British drinks, I would say G&T.Gin and Tonic.Gin and Tonic金汤力. Whichever bar or even just cafe converted into a bar place you go to, you definitely, definitely, definitely will see this classic drink. In London, they just call it G&T, right? Exactly. Because it's a classic cocktail, because it's so easy to make.You say it's a cocktail, it's just a mixed drink, really, it doesn't take any skill. It doesn't use any skill. All you have to do is get some gin, tonic water and lime or lemon. That's it. But because I know, although we're called 酒馆, I'm pretty sure some of our fans, some of our listeners, they are not drinkers, they don't really drink alcohol. So, let's explain what this is. Gin is translated into金酒,琴酒,或者什么杜松子酒,更早的翻译 that gin is a very, very British thing, isn't it? Not really. Gin was actually created in Holland. I did not know that. I thought gin, because you see London Dry Gin or like the original Gin, you think gin must be a London thing. No, it was first invented in 17th century in the Netherlands, but it became very popular in the 18th century and it was so cheap that what it's known as the Gin Craze made many British people completely alcoholic.Yeah, blame the drink.Because you could buy pints of Gin. And people, particularly poorer people, poorer women would actually drink lots and lots of gin. Even nowadays the basic Gin really is not very expensive. I mean, you can check it online like for example, London Dry Gin, they are very basic brand. It's relatively affordable.And that's after taxes. So you can imagine how cheap it was to create and how much gin you could get. Now for those of you who are non drinkers, you probably read the word Gin in some of the British literature. I wouldn't say where, just English literature. Then I would not recommend you to drink it but at least smell it. It has a very distinctive smell. I actually really love the gin smell. Yeah, I really like Gin&Tonic, but it always had a bit of a reputation. So we talked about Bathtub Gin. ("Bathtub gin" 是一种在禁酒令时期（1920-1933年）在美国出现的高度酒精饮料，其名称来源于家庭酿酒者将大容量的酒精容器存放在浴缸中，以便添加水和其他成分来稀释和调味 。这种自行制作的酒精饮料通常使用廉价的谷物酒精，通过添加杜松子等植物来赋予其味道，但质量参差不齐，有时可能存在安全隐患 。而 "toilet wine" 或 "prison hooch" 通常是指在监狱中非法制作的酒精饮料，由于缺乏适当的设备和原料，囚犯们会使用任何可用的甜味水果、面包或糖，以及酵母或面包来发酵制作酒精。这种饮料可能隐藏在厕所的水箱中进行发酵，因此得名 "toilet wine" 。然而，这种自制酒精饮料可能存在健康风险，包括肉毒杆菌中毒 。)

Ein Gin der in keiner Sammlung fehlen sollte.

Silent Pool Gin è una versione esclusiva di London Dry Gin che dopo l'acquisizione del marchio da parte di William Grant & Sons nell'autunno del 2023, sta ora iniziando. grazie a Velier. la sua distribuzione capillare sul territorio italiano, portando con sé una qualità ultra-premium e una storia affascinante.

Episode 347: Hanbury - London Dry Gin by The Tonic Screwdriver

Il Negroni è un cocktail classico tra i più bevuti al mondo composto da tre ingredienti in parti uguali: London Dry Gin, Vermouth Rosso e Campari. Anche se si può pensare che sia facile realizzarlo, non è scontato però che si ottenga un risultato impeccabile. Per questo abbiamo pensato di stilare i dieci suggerimenti per preparare un Negroni perfetto, dalla scelta degli ingredienti alle tecniche di miscelazione, fino alla presentazione.

Episode 342: British Polo Gin - Classic London Dry Gin by The Tonic Screwdriver

Miles Macquarrie, beverage director and partner at Decatur, Georgia's Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles' approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he's here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!Kimball House's Transatlantic Recipe Ingredients 1 ⅓ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**⅓ oz Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)Directions Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.**Strawberry Cocchi Americano Ingredients 400 grams strawberries (thinly sliced) 1 bottle Cocchi Americano (750-milliliter) Directions Cook for 2 hours sous vide at 140ºF (60ºC) Stir until chilled.Strain into a fresh container and bottle.

Il sorriso di Brad Pitt. Il sole della Costa Azzurra. Il profumo degli agrumi e delle erbe aromatiche. La magia di un incontro speciale. C'è tutto questo, e tanto altro ancora, in una bottiglia di THE GARDENER. London Dry Gin certificato 100% organico e totalmente Made in France, THE GARDENER nasce infatti nel 2023 dall'incontro tra la star di Hollywood e la famiglia Perrin, punto di riferimento per la produzione di grandi vini nella Valle del Rodano. Un'amicizia consolidata negli anni, che ha avuto origine da una passione comune: quello per la “French Riviera” e la sua inconfondibile art de vivre.

Creato in oltre due anni di studi da parte dei migliori mastri distillatori e barmen del mondo, No. 3 London Dry Gin è sinonimo di eccellenza, avendo vinto il riconoscimento di World's Best Gin quattro volte all'International Spirits Challenge. Un'aspirazione alla perfezione che si può riscontrare anche nell'elegante look della bottiglia, dal colore verde smeraldo e dalla forma esagonale: una vera e propria bottiglia ad arte, che evidenzia il gusto sofisticato e la ricerca del bello del brand. 

If there was ever a time where you need a drink in the morning to get back to even, this is the week.The Corpse Reviver was meant to do just that, although we think of it more as an evening cocktail. It's a confusing cocktail, and most are using the wrong ingredient to make it. We set the story straight and give you a twist to try too.  Corpse Reviver In your shaker add: ¾ oz London Dry Gin ¾ oz Cointreau ¾ oz Cocchi Americano (NOT Lillet Blanc) ¾ oz Lemon Juice A few drops of absinthe A splash of 2:1 simple syrup Ice Shake HARD Double strain into chilled coupe glass Garnish with a lemon twist Reviving Jack Frost (Corpse Reviver No. Blue) In shaker add:  3/4 oz London dry gin 3/4 oz blue curaçao 3/4 oz Lillet blanc 3/4 oz lemon juice, freshly squeezed Ice Shake HARD Rinse a nick and nora or coupe with absinthe and set in the freezer to chill. Double strain into a chilled nick and nora gass Extra points to lightly dust the glass with granulated sugar OR to rim a part of the glass with syrup & coconut shavings Tip: how to frost a glass with sugar The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don't forget to like, review and subscribe! Ektoras Binikos' Hanky Panky Recipe (Classic) Ingredients - 1 ½ ounces London Dry Gin - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass. 3. Garnish with an orange twist. Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff) Ingredients - 1 ½ ounces unaged genever - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca - 2 or 3 drops housemade orange bitters Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Patrick O'Flynn, political commentator and former MEP, joins Chris Snowdon and Tom Slater for the latest episode of Last Orders. They discuss Rishi Sunak's plan for smoking prohibition, the war on motorists, and why centrist Tories ruin everything. This episode is sponsored by Beckett's Gin. Last Orders fans can get 20 per cent off all Beckett's Gin products, including its London Dry Gin, Spirited Gin, Sloe Gin, Barrel-Aged Sloe Gin and the Gin Miniatures Variety Gift Set. To get your discount, click here. We're doing our first live show! On Saturday 28 October, Chris, Tom and some very special guests will be recording a live edition of this podcast at the Battle of Ideas festival in Westminster. Find out more about the festival and get your tickets here: https://www.battleofideas.org.uk/  Enter the code SPIKED at checkout to get 20 per cent off your ticket.  Send your postbag questions to lastorders@spiked-online.com and we'll try to answer them in the next episode. Support spiked: https://www.spiked-online.com/support/  Sign up to spiked's newsletters: https://www.spiked-online.com/newsletters/ Check out spiked's shop: https://www.spiked-online.com/shop/ 

Ella Whelan, Tom Slater and Fraser Myers discuss the fallout from Laurence Fox's sexist comments, the racism of multiculturalism, and the fall of Ibram X Kendi. Sponsored by Beckett's Gin: spiked podcast listeners can get 20 per cent off all Beckett's Gin products, including its London Dry Gin, Spirited Gin, Sloe Gin, Barrel-Aged Sloe Gin and the Gin Miniatures Variety Gift Set: https://beckettsgin.co.uk/spiked  We're hiring a new corporate fundraising and business development manager. Find out more about the role and how you can apply here: https://www.spiked-online.com/jobs/  Get your tickets to see the spiked podcast live at the Battle of Ideas festival in London on 28 October. You can get 20 per cent off with the promo code SPIKED: https://www.eventbrite.co.uk/e/battle-of-ideas-festival-2023-tickets-647078107037?discount=SPIKED  Support spiked: https://www.spiked-online.com/support/  Sign up to spiked's newsletters: https://www.spiked-online.com/newsletters/  Check out spiked's shop: https://www.spiked-online.com/shop/

This week the guys talk about Sipsmith gin. Joined by some special guests (including Jon's mom) they discuss the brand's background and sample through 3 very different expressions of this London Dry Gin brand. They breakdown each and give some very honest feedback on which one has the most to offer.

Get more LVwithLOVE Thank you to our Partners! WXPN Wind Creek Event Center Michael Bernadyn of RE/MAX Real Estate  Molly's Irish Grille & Sports Pub VIDEO VERSION: https://youtu.be/Fwe2EJVB2rY   We talk with Juniper & Grain's Jay Nee about the return of The Ginvintational to SteelStacks on June 4. A new kind of spirit-tasting event, The Ginvitational is a celebration of cocktail culture featuring gin, bourbon, vodka, and much more. You will be introduced to spirits from a long list of local, national and international distillers, including the Ginvitational Premium Access Lounge sponsor Edrington, who will be featuring their No. 3 London Dry Gin. GUESTS Jay Nee: Juniper & Grain and The Ginvintational Links Ginvintational: https://www.steelstacks.org/event/13753/the-ginvitational/

Jonathan joins and John Mleziva live in front of a live audience in the State Line Distillery tasting room in Madison, WI. The State Line story begins 3,700 miles northeast of Madison, in Edinburgh, Scotland. John was studying to open his own brewery!  Soon enough, the intricate science and subtle art of distillation captured John's imagination, leading him away from beer and toward the production of spirits.Fast forward - State Line is Madison's first grain-to-glass distillery,  where their spirits are made with heritage grains sourced from Wisconsin's Driftless Region.They make: American Gin, London Dry Gin, Barreled Gin, Coffee Liqueur, Rum, Vodka, Aperitivo, Aquavit (which is arguably worse than Malort!), Whiskey COMING SOON "arriving when it's matured" - and many of these are award winning!---------------This episode is brought to you by Destination Madison's Madison on Tap.Madison on Tap is your FREE roadmap to more than 30 breweries, cideries and distilleries in the greater Madison, Wisconsin region. And there are discounts and prizes along the way! Madison on Tap is mobile exclusive but requires no app download.Sign up at VisitMadison.com and all you need to do is check-in at each location you visit on the trail, get your discounts and receive extra perks. Just 3 check-ins gets you a Madison on Tap sticker; 6 check-ins gets you a Madison on Tap hat and 12 check-ins gets you entered to win an overnight Madison Craft experience!Cheers and happy trails!---------------Follow Pour Another Round:Facebook: /PourAnothrRoundInstagram: @PourAnothrRoundTwitter: @PourAnothrRound

Sometimes it's adversity that can most effectively generate the determination and drive to really succeed. Such is the case with award-winning Henley Distillery.Jacob and Alan Wilson are a formidable father-son duo who have Co-Founded and grown their brand over the last 18 months, a torrid time for most businesses to say the least.So how have they upheld the resilience to push through and create a gin with world acclaim? We hear from the Co-Founders themselves on this week's episode of It Runs In The Family.This episode covers:Jacob overcoming M.E in his youth, and the unlikely lessons he took from those strugglesThe business' rapid race to recognition with several award wins in their first 18 monthsHow Alan's fatherhood makes him the proudest and most effective salesmanHenley Distillery's biggest challenges in the wider marketThe need to keep their family feel throughout their growing team

We had the honor of sitting down with Anand Virmani, CEO of NAO Spirits and master distiller for Hapusa Gin, the world's first Dry Himalayan Gin. NAO also produces Greater Than, the distillery's first spirit and a traditional London Dry Gin. Anand shares his path through the beverage alcohol world and running a coffee, wine, and cocktail bar of his own. He also explains how he learned about distillation, who his mentor is, and how he approaches educating bar teams on both Greater Than and Hapusa. These are two incredible spirits that embody a real sense of culture: Greater Than is India's first craft gin, and NAO introduced the world the first-ever Himalayan Dry Gin with Hapusa, a gin designed to be "garnished with time." To learn more, please check out the NAO Spirits website, and be sure to hit Instagram to follow Greater Than Gin and Hapusa Gin. Connect with the Bar Hacks podcast on Instagram and Twitter, and with host David @david.ex.machina. Cheers!

After a week off, the hardest working beefcakes in the drinks business slide back into the Pod saddle, digging their heels into some hard-nosed aural journalism and whipping up some searing investigative insight - namely the return of bananas to the UK in 1945 and. of course, National Pig Day (only America).Like beer? Like bananas? Well you'll flipping love Mongozo Banana Beer - available here or via Amazon hereAnd how about A Pigs In Blanket Old Fashioned?Pigs in Blanket Old FashionedIngredients12 pigs in blanket70cl of Pork fat-washed whisky 5ml Maple syrup2 dashes of Angostura BittersTo make the fat-wash whisky ·       Grill the pigs in blanket over a baking tray and collect 30ml of the fat. ·       Strain it into a container filled with 70cl of blended Scotch whisky. Leave it to steep in the whisky for 6-8 hours or overnight at room temperature before placing the bottle in the freezer.·       Once the fat has congealed in the bottle, strain the bourbon into a new bottle.Method:·       Take 40 ml pigs-in-blanket fat-infused whisky and stir in a mixing glass with the maple syrup and ice.·       Add bitters and stir. ·       Strain into a child ‘Old Fashioned' glass filled with ice. Garnish with an orange slice.. Or a pig-in-blanketWhile you're waiting for the pig fat to steep in the whisky, here's a video about pigs that play video games.Drinks Deals Of The WeekMirabeau La Folie Sparkling Rose - down £3 to £11 at SainsburysJohnnie Walker Black Label - Sainsbury, £22, save £10, Martini Rosso, only £2.50 off, but down to £8 at Waitrose,Jameson Orange, £15, save £9.50, great in an alternative to the Irish Espresso Martini Waitrose For gin fans, Hayman's London Dry Gin, fiver off, £21 WaitroseKeep your eye out for the new Luxardo Espresso Liqueur_____________________________Buy yourself or someone else annual membership (and a signed copy of our award-winning Thinking Drinkers Almanac Book) for just £120 here.  3 x 60ml pouches containing 3 x world class spirits delivered direct through your door every month. Exclusive access to the TD online magazine A signed copy of Thinking Drinkers Almanac (named Drinks Book of the Year 2021 by The Sunday Times) Monthly Online Tastings with The Thinking Drinkers & Guests Check out dates and tickets for our "Thinking Drinkers Pub Quiz" show, featuring lots of laughs and FIVE free drinks for evewry audience member, here:  Harpenden Northallerton Alnwick Oldham Brighton Bedford Reading  Didcot Stroud Leicester Corby

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. The Isle of Wight Distillery is on a mission to make top notch spirits in a sustainable, community-focused way. David talks to co-founder Xavier Baker about IWSC gold medal winning Mermaid gin and vodka and the ethos behind it. Drinks featured: Isle of Wight Distillery, Mermaid Pink Gin (gold) Opihr Aromatic Bitters Gin (gold) Seppeltsfield Road Distillers, Musician's Cut Gin (gold) Vánagandr Destilerías London Dry Gin (gold, plus trophy in the G&T category) Trading Tides Gin - Third Eye Distillery, Goa (gold in the G&T category) Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's Bold Alpha Weekly Spirits Celebration we change things up and sample No. 3 London Dry Gin.

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

Episode 109 features Gordon's London Dry Gin. Bottled in 750ml at 40% ABV, or 80 proof and it retails for $12. Enjoy this episode with the late Queen's favorite cocktail, the Dubonnet. Gordon's official website: https://www.gordonsgin.com/ (https://www.gordonsgin.com/) Brief Historical Timeline: 1769 - Alexander Gordon found his distillery in London 1786 - The distillery moves to Clerkenwell in London 1823 - Alexander's son Charles takes over after a 7 year apprenticeship 1877 or 1889 - The Gordon family sells to John Currie & Co. 1898 - Gordon's merges with Tanqueray 1904 - Gordon's begins being bottled in green glass Circa 1905 - Gordon's creates an export label and applies it to clear glass 1924 - Gordon's introduces a line of pre-mixed cocktails 1934 - Gordon's opens a distillery in New Jersey, USA 1962 - Gordon's becomes the bet selling gin in the world 1998 - Production of the UK and Europe moves to Fife, Scotland 2021 - Annual case sales reached 7.4 million 9-liter equivalent cases Key Cocktails: Enjoy Gordon's in the classic Dubonnet Cocktail. 1 part Gordon's Gin 2 parts Dubonnet (French aperitif wine) Lemon Twist Garnish Shake liquid ingredients with ice, strain into a chilled cocktail glass and garnish with a lemon twist. References: https://en.wikipedia.org/wiki/Gordon%27s_Gin (Wikipedia Article on Gordon's) https://www.diageobaracademy.com/en_zz/know-your-liquid/know-your-liquid-artilces/history-gordons-gin/ (Diageo Bar Academy Article) https://www.diageobaracademy.com/en_zz/know-your-liquid/know-your-liquid-artilces/250-years-of-gordons (Diageo Bar Academy History of Gordon's) https://www.thespiritsbusiness.com/2015/02/gordons-gin-a-brand-history/ (The Spirits Business Gordon's Brand History) https://en.wikipedia.org/wiki/Gin_Craze (Wikipedia Article on the Gin Craze) https://en.wikipedia.org/wiki/Beer_Street_and_Gin_Lane (Wikipedia Article on Gin Lane) https://www.theginguide.com/gordons-gin-review-and-tasting-notes.htm (The Gin Guide Listing) -includes list of botanicals https://www.hellomagazine.com/cuisine/20220613142764/the-queen-favourite-gin-brand-gordons/ (Hello Magazine Article on The Queen's Favorite Gin Brand) - it was Gordon's https://www.craftginclub.co.uk/ginnedmagazine/2016/4/21/cocktail-of-the-week-the-queens-favourite-gin-dubonnet (The Queen's Favorite Dubonnet Cocktail) https://www.thespiritsbusiness.com/2016/08/gordons-gin-unveils-new-bottle-design/ (The Spirits Business Article on New Bottle Designs for Gordon's) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

SAMEDI 17 SEPTEMBRE 2022 Quentin Sicard - Distillerie des Scories  Après des études d'œnologie puis des expériences dans de nombreuses régions viticoles, Quentin navigue dans l'univers des spiritueux et des vins depuis des années. C'est notamment ses années d'expérience à Cognac qui lui ont permis de perfectionner les techniques d'élaboration des eaux-de-vie. Ce natif de Clermont Ferrand est parti d'un constat simple : le métier de distillateur a peu à peu disparu du Puy-de-Dôme. Et face au développement de la distillerie artisanale en France, c'est en 2021 qu'il décide de créer la Distillerie des Scories à Brassac-les-Mines. Le nom n'a pas été trouvé au hasard puisque les scories sont les fragments de lave qui se solidifient dans l'air lors d'une éruption volcanique. Le but de Quentin est de proposer aux consommateurs des spiritueux haut de gamme qui allient authenticité et modernité. Pour cela, il produit le maximum lui-même à partir de matières premières agricoles.  Une jolie gamme d'un London Dry Gin et d'une vodka citron est déjà proposée et une côté Pur Malt sortira d'ici quelques mois.   Thomas Cabrol - Villa Pinewood  Ses études en sciences agronomiques ne le prédestinaient pas vers la gastronomie et le vin. Pourtant, ce passionné d'œnologie décide d'ouvrir en 2013 avec son épouse Anne le « 5 Wine Bar » à Toulouse. Leur établissement est un véritable succès, il a d'ailleurs été élu meilleur bar à vin du monde 3 années consécutives. Le couple décidé ensuite d'aller encore plus loin. Le bar à vin est vendu, Thomas et Anne quittent Toulouse pour être au plus près de la nature et retrouvent leurs racines dans le Tarn. C'est là-bas qu'ils ouvrent en 2020 la Villa Pinewood, une maison d'hôtes de charme et y proposent une expérience oeno-gastronomique inédite. Chaque dîner est une véritable randonnée au cœur de la Montagne Noire de près de 4h. En cuisine, Thomas propose des menus uniques qui suivent les saisons. Il fait ainsi découvrir à ses convives les produits et les goûts qui jalonnent leur belle région. Pour accompagner ces plats, 1 000 références de vins sont proposées par Anne qui en parle toujours avec passion.   

Harrison Snow from New York's Lullaby joins us today to explore the evocatively named, historic hangover remedy, the Corpse Reviver No. 2 . We discuss the perfect proportions for this classically equal parts concoction and learn the different takeaways from sampling this cocktail with over 100 different gins. Listen on to discover Snow's Corpse Reviver No. 2 recipe — and don't forget to like, review, and subscribe! Harrison Snow's Corpse Reviver No. 2 Recipe - ¾ ounce fresh lemon juice - ⅜ ounce Tempus Fugit Kina L'Aero d'Or - ⅜ ounce Cocchi Americano - ⅜ ounce Cointreau - ¾ ounce London Dry Gin, such as Tanqueray - 3 drops saline solution (4 parts water / 1 part salt) - 2 dashes Absinthe, such as Vieux Pontarlier Directions 1. Add all ingredients to a cocktail shaker with ice and shake until cold. 2. Strain into chilled Nick & Nora glass. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

SPEECHWRITING, SUBMARINES & TOP SECRET CLEARANCE. Today's guest has not only led an utterly fascinating life, but he's also my younger brother, Justin Mikolay. As a speechwriter, Justin spent years joined at the hip with several of the most powerful men on the planet, including four-star General David Petraeus, Secretary of Defense and four-star General James Mattis (twice), and Secretary of Defense Leon Panetta. Prior to his adventures globetrotting with the Generals, Justin spent several years aboard a fast attack nuclear submarine, the USS San Juan. Over drinks any sailor would love, Justin shares what it's like to both witness and help write history, including why the week leading up to the raid that killed Osama Bin Laden was extra weird, what it's like to fly for 18 straight hours on a plane that is refueled in mid-air three times, and how to operate a pressurized, mobile, underwater nuclear reactor that DRIVES INTO HARMS WAY. You'll also learn the difference between a “Secret Tent” and a “Top Secret Tent”, how great speechwriting is like painting, and whether you can smoke on a submarine (spoiler alert: you can totally fire up a cig on a submarine). Drinks in this Episode:Navy Fizz cocktail >> 1/2 ripe nectarine, sliced; 3/4 oz simple syrup; 1 two-inch Rosemary sprig, plus additional for garnish; 1 1/2 ounces London Dry Gin; 3/4 ounce Campari; 3/4 ounce fresh lemon juice; club soda. In a cocktail shaker, muddle nectarine, simple syrup, and rosemary sprig. Add gin, Campari, and lemon juice, fill shaker with ice, and shake until well chilled (about 15 seconds.) Fill highball glass with ice. Fine-strain cocktail into serving glass. Top with soda, garnish with additional rosemary sprig and toast to fair winds and following seas. Annapolis Orange Crush cocktail >> 1 cup fresh orange juice; 4 oz orange-flavored vodka; 2 oz. triple sec; Lemon-lime soda; Orange slices, for garnish. Add cubed or crushed ice to 2 pint glasses. Divide the vodka, triple sec, and orange juice evenly between the glasses. Top each drink with a splash of lemon-lime soda. Tuck an orange slice into each glass for garnish and you are now ready to hunt for the Red October. Pegu Club cocktail >> 2 oz gin; 3/4 oz orange Curaçao; 1/2 oz lime juice, freshly squeezed; 1 dash Angostura bitters; 1 dash orange bitters. Add the gin, orange Curaçao, lime juice, Angostura bitters and orange bitters into a shaker with ice and shake until well-chilled. Double-strain into a chilled cocktail glass and salute the star spangled banner. If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Follow our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3DrinkspodcastTwitter: https://twitter.com/3Q3Dpod

Today's is an intriguing tale involving a daisy, a 1920s American socialite (reputedly), two Harrys, and one Hardy (for good measure). The cocktail is the White Lady, and leading us on our exploration is VinePair's very own Emily Arseneau. Listen on or read below to discover Arseneau's White Lady recipe — and don't forget to subscribe! Emily Arseneau's White Lady Recipe Ingredients - ½ bar spoon simple syrup - 1 ounce fresh lemon juice - 1 ounce Cointreau - 2 ounces London Dry Gin, such as Beefeater or Tanqueray Garnish: lemon disc (optional) Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with and optional lemon disc or express and discard. See acast.com/privacy for privacy and opt-out information.

Did you know that London Dry gin has protected status? Join Fever Tree's Craig Harper and the Gin Institute's Jake Burger as they reveal what makes London Dry gin so unique and what you should expect from its taste.You must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo.CONNECT WITH US ON: Facebook: https://www.facebook.com/DiageoBarAcademy Instagram: https://www.instagram.com/diageobarac/ See acast.com/privacy for privacy and opt-out information.

This week, Klauss and Seyrr discuss the storyline from the first installation of the Pandaemonium raid series; Asphedelos. The pair also goes over the information from Live Letter 68, and go through a recipe for an interesting drink created in honor of the 4th anniversary of Dissidia Final Fantasy Opera Omnia. Enjoy! Show Notes: The Phoenix Down - in honor of DFFOO's 4th anniversary: https://www.facebook.com/watch?v=736046237801220 - 1 oz Lemon Juice - .5 oz Cinnamon Simple Syrup - 1 oz London Dry Gin - 1 oz Cointreau or Orange Liqueur - 1 Egg white - Shake until frothy, then serve in a wide glass like a coupe, and feel revived! The drink is a cinnamon-y riff on a drink called the Corpse Reviver #2 Live Letter 68 summaries - From Nova Crystallis: https://novacrystallis.com/2022/02/final-fantasy-xiv-live-letter-68-summary-first-graphical-update-and-patch-roadmap-detailed/ - From Gamer Escape: https://gamerescape.com/2022/02/19/letter-from-the-producer-live-part-lxviii-shows-the-next-ten-years-of-final-fantasy-xiv/ Pandaemonium: Aphodelos summary from Final Fantasy Fandom: https://finalfantasy.fandom.com/wiki/Pand%C3%A6monium_(Final_Fantasy_XIV

What better way to kick off season three than raising our glasses in honour of World Bartender Day? And who better to share the occasion with than the legendary Peter Dorelli? As former head bartender at the American Bar at the Savoy, winner of mucho accolades including countless Lifetime Achievement and Outstanding Contribution Awards and a driving force in the drinks industry for coming up to 60 years, he has plenty to talk about. Tune in to hear why he served chipolatas to surprised guests at the American Bar, the importance of body language and why he's full of admiration for bartenders today.But not before we pour some drinks. From the cabinet this week we sample Baldoria Dry Umami Vermouth and Silver Circle Aquavit, two fresh takes on traditional spirits, both devised to tease out the creative juices in bartenders and hometenders alike. Ditto our library pick, Meehan's Bartender Manual, a must-read tome from one of our previous guests, Jim Meehan (link).And as it's World Bartender Day, we're shining a light on Amaro, a small but perfectly formed, new bartender-owned bar by Elon Soddu. Trust us, like everything we've picked out in this episode, it's an absolute gem.What we're mixing:Gibson (serves one)50ml London Dry Gin (we used Tanqueray No. TEN)15ml dry vermouth (we used Dolin Vermouth de Chambéry Dry)Silverskin onion/s to garnishMethod:Combine gin and vermouth in an ice-filled mixing glass. Pour into a chilled cocktail glass and garnish with one or three silver skin onions threaded onto a cocktail stick.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:Amaro BarBaldoria VermouthGibson Bar LondonGibson Bar SingaporeMeehan's Bartender Manual and Jim Meehan on The Cocktail Lovers podcastSilver Circle AquavitPeter Dorelli's special cocktail for The Cocktail Lovers:Romantic Interlude35ml Havana Club (3 Anos)20ml Madeira Malmsey20ml Aperol20ml fresh Clementine juice1 tsp Bonne Maman fig conserveMethod:Shake all ingredients over ice in a cocktail shaker. Pour into cocktail glass and garnish with a twist of Clementine peel.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

On this Halloween edition of Drunk on Movies, we're drinking old trusty London Dry Gin and talking about the 1981 horror/comedy classic, An American Werewolf in London, directed by John Landis. We are joined by Detective Wolfman himself, who makes his first appearance as official co-host. Hope you like it, and have a freaky Halloween.

This week we are heading to the dark and dangerous slums of old London Town to meet the Bethnal Green Gang. Inspired by the infamous Burke & Hare, these resurrection men weren't too fussy about where their merchandise came from or who they sold it too. Would it be weird to have snacks while viewing corpses? What do you expect to find in your hamper? and most importantly, have you ever come across an old friend down a well?The secret ingredient is...London Dry Gin!Download, subscribe and come and talk to us on Instagram & Facebook @thepoisonerscabinet and on Twitter @thepoisonerscab, and join us on Patreon for more tales every week! Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Alex sets out to make the most orange-y and citrus-y Tom Collins that he can. It starts with Dampfwerk Distilling's London Dry Gin, supplied by Convivio. Then we take a minute to reflect on the mountain sized sculpture of Mt. Rushmore and how the artist designed its eyes so that it would feel lively. Find us on the internet! Instagram, website email: alexsavage.audio@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Wherein our intrepid gumshoe monitors the action from a secret room hidden behind a one-way mirror in the bar, and the investigation takes an unexpected supernatural turn. But not before Chauncy shakes up a pair of old school Gimlets ( half London Dry Gin, half Rose's lime juice) to toast Phillip Marlowe with Nolan, the strangely familiar Director. Support this podcast