The Cocktail Lovers

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

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

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

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

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

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.