The Cocktail Lovers

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

Since its launch in 2020, The House of Suntory has become renowned by bartenders, owners and managers for its exclusive DOJO programme. More than just another advocacy initiative, The House of Suntory DOJO has been curated with one aim: personal progression. Which it does to great effect by imparting the knowledge, wisdom and expertise behind the art of Japanese bartending through the core principles of Wa, Monozukuri and Omotenashi.Those lucky enough to take part in the sought-after sessions have received hands-on experience and skill-enhancing insights from dedicated Masters in the arts of flower arranging, sushi making, blending flavours and other revered disciplines – all of which are meticulously devised to instil new ways of thinking when it comes to hospitality and bartending practices.In this special episode, we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to talk us through the intricacies of the programme and Ryan Mackie, from Lyaness in London who secured himself a once-in-a-lifetime trip to Japan for taking part.What we're mixing:Hibiki Champagne highball30ml 24hrs Frozen Hibiki Japanese Harmony90ml very cold soda water Lemon zestMethod:Build into a chilled Flute. Zest a lemon peel and discard Notes: The key to the Hibiki Champagne Highball is to have every ingredient as cold as possible, to preserve carbonation and to serve at the right temperature.To find out more about The House of Suntory DOJO programme, visit suntorydojo.com and follow Raffaele Di Monaco @raff_suntorytimes

We’re just back from Tales of the Cocktail in New Orleans where we're absolutely thrilled to have been awarded 'Best Cocktail & Spirits Publication' at the Spirited Awards. Whoop!!While it was very hot there, it’s been pretty damned steamy back home in the UK too. So, like most, we're looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…Starting with our featured products. We’ve got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they’re perfect accompaniments whether you're chilling in the park, on the beach, in fact, anywhere where the sun is shining.As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London’s Knightsbridge.And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It’s The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Clover Club 60ml London Dry gin15ml raspberry syrup*15ml freshly-squeezed lemon juice1 egg white3 fresh raspberries to garnishMethod:Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.*Raspberry syrup:2/3 cup water2/3 cup caster sugar1 cup raspberriesMethod:Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.Hoot The RedeemerMOTH DrinksNauticusPanda & SonsThe Berkeley Rooftop Pool & BarThe Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper EnglishWhitebox CocktailsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox

We've always been about the amazing creativity that runs throughout this industry – that goes for the people and products and of course, the drinks. We’re ticking all of those boxes in this episode, starting with our products, both of which show off their creativity by breaking convention in where they are made: the first is Outelier rum from the Isle of Man the other is Sogood sake made in California.Our book is practical creativity – it’s Freezer Door Cocktails, 75 cocktails that are ready when you are by JM Hirsch. As for our bar, it may be housed in London’s oldest hotel but Donovan Bar at Brown’s Hotel is as renowned for it’s creative menus as it is for its vintage drinks.Creativity should be Gn Chan’s middle name: as a former street magician and technical designer – he’s now co-owner of award-winning New York bar Double Chicken Please. We talk to him about the bar, his approach to making drinks and his upcoming photography exhibition/portrait studio at Tales of the Cocktail in New Orleans.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Golden Glove60ml white rum15m freshly-squeezed lime juice5ml triple sec1 barspoon sugarHalf lime wheel to garnishMethod:Shake over ice and pour into a Rocks glass filled with crushed ice. Garnish with the half lime wheel.Donovan BarDouble Chicken PleaseFreezer Door Cocktails – 75 cocktails that are ready when you are by JM HirschOutlier Hoolie Manx White RumSogood sakeTales of the Cocktail runs from 21-26 July 2024 in New Orleans. For more details, visit talesofthecocktail.comDouble Chicken Please Portrait Studio & Gallery (by appointment)The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox

In keeping with the theme of the summer issue of The Cocktail Lovers magazine, we're dedicating this episode to some of the many amazing people of colour in the world of drinks.Our first product is a rum, but this one is different. It's Matugga Rum – rooted in Jamaica, with East African flavours but blended in, wait for it – Scotland! We then crack open another bottle with an equally surprising story: it's the world's first clear lassi gin from the husband and wife team behind the Crazy Gin Co.The history of Black mixology and its influence on drinking culture comes under the spotlight in Toni Tipton-Martin's fascinating book, Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks, and we're treated to ace cocktails via the wonderful cymatic-themed menu at Deano Moncrieffe's agave-centric Hacha Bar in Dalston.Lastly, we head to Goa where we chat to Anand Virmani and Aparijita Ninan about drinking in India, their gin brand Hapusa and their recently launched cocktail competition, The Forager's Championships.Subscribe to the latest issue of The Cocktail Lovers magazine here For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Arrival Thyme60ml Don Julio Reposado Tequila15ml agave syrup15ml fresh lime juice15ml Campari3 thyme sprigs (garnish)Method:Shake all ingredients over ice. Double-strain into a Rocks glass filled with ice. Garnish with fresh thyme sprigs.Recipe by Tiffanie Barriere, adapted from Black Mixcellence – A comprehensive guide to Black mixcellence by Tamika Hall with Colin Asare-AppiahCrazy Gin CoHacha BarHapusa GinJuke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks by Toni Tipton-MartinMatugga RumThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox

We have a glorious mish-mash of tastes and experiences in this episode and we've loved every one of them. Starting with our two featured products, the omnipresent Mr Black Cold Brew Coffee Liqueur and the small batch Baba au Rum Special Edition Guyana Single Cask Rum.Our book choice sees us going back in time, to 1948 in fact. This is when David A. Embury first published The Fine Art of Mixing Drinks, and it's been one of the most revered books on cocktails and bar culture ever since.The Gaucho group of restaurants haven't been going for quite that long but long enough to have built a reputation for being one of the top spots for quality Argentinian steaks and wines across its 22 UK sites. But cocktails? Not so much. Until now that is. We popped in to try the brand new drinks list and were pretty darned impressed. As you'll hear from our review.And then another place which was never on our radar – the Isle of Man, where we catch up with Drew Fleming to talk about his bar Kiki Lounge and his plans to put IoM on the global cocktail map.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:The Martini (Medium)40ml London Dry gin20ml dry vermouth20ml sweet vermouthMethod:Stir ingredients over ice and pour into a chilled Martini glass.Adapted from The Savoy Cocktail BookBaba au Rum Special Edition Guyana Single Cask RumGaucho RestaurantsKiki LoungeMr Black Cold Brew Coffee LiqueurThe Fine Art of Mixing Drinks by David A. EmburyDrew Fleming and Jamie from Kiki Lounge will be at Seed Library, Shoreditch on 17th July. Book your seats at seedlibraryshoreditch.com The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox

It's World Gin Day on 8th June, so what better reason to crack open not one, but two bottles of tasty gins? Our first is Citadelle Rouge from France, the other is Garden Swift, a deliciously crafted gin lovingly made in the Cotswolds.Jim Meehan is no slouch when it comes to writing ace cocktail books and in his latest The Bartender's Pantry – A Beverage Handbook for the Universal Bar, he's partnered up with Bart Sasso and Emma Jantzen to bring another cracker to add to your cocktail library. This one comes highly recommended by us.As does our bar pick, Kioku, a new bar in the Raffles hotel which specialises in all things sake. Then we go to the wonderful Artesian at the Langham where we catch up with Giulia Cuccurullo to talk about forgoing a career in architecture and choosing instead to build a future for herself in front of and behind the bar. Which she has done. Big style. 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:The Pearl90ml premium sake (we used Toku)30ml vodka3 slices of freshly peeled gingerI piece of candied ginger to garnish (optional)Method:Add all ingredients to a shaker filled with ice. Shake vigorously to bruise ginger. Pour into a chilled Cocktail glass. Garnish with candied ginger (optional).Featured in this episode:Artesian Bar at The LanghamCitadelle Rouge GinGarden Swift GinHumble ChickenKioku Bar at Raffles The Bartender's Pantry – A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso with Emma JantzenThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox

Before we get started, please accept our apologies: there are some shocking pronunciations coming up. But what we lack in Mexican fluency, we certainly make up for in passion for the spirits the country produces.In this episode we open two bottles of tequila, Avíon Silver and Patrón Extra Añejo; get all scholarly delving into The Essential Tequila & Mezcal Companion – How to select, collect & Savor Agave Spirits by Tess Rose Lampert and taste an amazing array of mezcals and agave-based cocktails at the fabulous Mexican-inspired bar The Mezcalaria at Kol.As for our guest, we’re thrilled to be joined by the incredible Jesse Estes, global brand ambassador at Ocho tequila. Here he shares his passion for all things agave, respect for his late father Tomas and the upcoming launch of The Tequila Ambassador V.O., containing personal stories from Tomas’s journals, interviews he conducted with industry experts and everything you wanted to know about all things agave. One for agave fans and newbies alike.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Tommy's Margarita60ml tequila (we used Olmeca Altos)30ml freshly-squeezed lime juice15ml agave nectarLime wedge to garnishSalt rim (optional)Method:Rim the edge of a Rocks glass with salt if using.Combine ingredients in a shaker filled with ice. Shake vigorously. Strain into your Rocks glass filled with ice. Garnish with a lime wedge.Try it at Tommy's Mexican Restaurant, San Francisco Featured in this episode:Avíon Silver TequilaOcho TequilaPatrón Extra AñejoThe Essential Tequila & Mezcal Companion – How to select, collect & savor agave spirits by Tess Rose LampertThe Mezcalaria at KOL The Tequila Ambassador V.O The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox