The Cocktail Lovers

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

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

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

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

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.

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