The Cocktail Lovers

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

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

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

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

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

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

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

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

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