Modernizing history in this bar must have been a challenge and a spectre of the grand Victorian era still looms around the high ceilings. But most striking of all is the pagoda bar structure that shelters the bottles of booze. The marble reredos is one you can confidently lean on, and should they ever consider a Coyote Ugly Saloon-style theme night, you could probably dance on it as well.
The drinks selection is rather special, and bottles of the very best spirits, wines, champagnes and, in particular, rums, line up along the shelves. There are numerous outstanding mixes on the menu, where modern and classic cocktails are expertly explained. They arrive with the occasional intricate origami garnish, and tongue-in-cheek themes are played out with the dishes that accompany them.
All the drinks are expertly made, and the mixture of humour with genuine attentiveness from the bartenders will keep you entertained. This room apparently has a selection of ghosts, including a doctor who killed himself on honeymoon and a German prince who threw himself out of the window.
It makes for a lively after-dinner experience and should serve 10 people. Like many of the more obscure ingredients in his drinks you can buy online. This is a very simple serve and a splendid touch after food. Transfer to a punch bowl and serve in cups over large ice cubes. Garnish with a sprinkling of freshly grated nutmeg. Strain off the solids and store the infused gin in a bottle. But the Beaufort Bar provided a stunning surprise. The decor blends bold blacks with gleaming golds and a fine backdrop to the easy listening piano tunes and luxury liquids behind the bar.
They use their own chocolate sauce, but you can also buy it ready-made. Watch out for the surprise as the popping candy makes its presence known. Shake all the ingredients and fine strain into a glass. Garnish with an even sprinkling first of crushed Honey Flakes and then of popping candy. Serve with chocolate truffles on the side. Among the talented team is Chris Moore, who manages mixing magic with ease and with these three drinks provides a few digestif delights, the perfect antidote to an over-indulgent feed.
Add the water to the sugar gradually, stirring all the time, then add the cocoa powder and salt, whisking continuously to break up the caramel. Once the ingredients are thoroughly combined, add the chocolate and espresso beans. Boil for 10 minutes and ensure the cocoa powder is completely dissolved. Remove from the heat, strain off the espresso beans and store in a refrigerator for up to 3 days.
Soak the sugar cube with vanilla syrup. Add the liqueurs to a mixing glass with ice and stir. Add the champagne and strain into a champagne flute. Remove the jelly in the coupe from the refrigerator, sprinkle apple and vanilla powder over the top and serve on the side. Add the sugar and half the champagne to a pan over a low heat and stir until the sugar has dissolved.
Squeeze the excess water from the gelatine and add the gelatine to the pan. Stir until it is combined. Strain the liquid into a bowl. Allow to cool and stir in the rest of the champagne. Pour into coupe glasses and place in the refrigerator to set. White rum swaggers effortlessly among the sweeter ingredients in this drink to offer a fine balance. Shake all the ingredients hard and fine strain into a chilled coupe. Garnish with a raspberry and a cherry on a cocktail stick. This recipe comes from Hints for the table: or, The economy of good living by J Timbs, published in Pour half a pint of gin on the outer peel of a lemon, then a little lemon-juice, a glass of maraschino, about a pint and a quarter of water, and two bottles of iced soda-water; and the result will be three pints of the punch in question.
This was created in at the Schuylkill Fishing Company of Pennsylvania.
Stir all the ingredients in a punch bowl with a few large pieces of ice. Serve over ice and garnish with a lemon slice. To make a single serving, add ingredients to a shaker, shake with ice and strain over fresh ice. To make a bowl, simply multiply the ingredients, add everything to a bowl, give it a good stir and let it sit on a big block of ice for 20 minutes. Game on! Not all of us have armies of friends to ruin our evenings of course, and sometimes a single serve cocktail is all we require.
At Franklin we make all kinds of drinks from all different time periods at the bar and we make them killer every time. Punch is cool because it can be so communal. See above for preparation. Simmer for 5 minutes. Leave to cool for 1 hour. Strain into a bottle and store in the refrigerator for up to 1 week. Historically, punch was not always a massive serve, in fact the word referred to a style of mixed drink rather than the size of one. Tea, arrack, sugar, lemons and water were the most popular, arrack being the distillate popularly used throughout Southeast Asia and the Middle East.
In his comprehensive account Punch: The Delights and Dangers of the Flowing Bowl the wise David Wondrich points to the English as the initial promoters of the drink and credits an English East India Company letter of with the first mention of it. Punches took some time to catch on with British landlubbers back home, but eventually they succeeded in seeping into every corner of imbibing society. The Soulshakers comprise Giles Looker, Michael Butt and Kevin Armstrong, a trio of outstanding bartenders who, having worked in some of the best bars in the UK, set up their own bar consultancy.
In short, they know how to liven up a room with a sharing punch. Here are some of their best. It is named after a character from a Martin Amis novel, London Fields. It has a full-bodied alcohol content and flavour, but is still wonderfully refreshing. This recipe also works well with citrus and some fruit-flavoured vodkas. Muddle the fruit in a shaker. Add the remaining ingredients, except the champagne, and shake. Strain into a bowl over ice. Top with the champagne. Serve garnished with slices of cucumber, lemon and strawberry, and edible flowers. Place all in the ingredients in a jug, except the ginger ale.
Stir and chill in the refrigerator for 20 minutes. Add ice, top with the ginger ale, stir and garnish the jug with mint sprigs. Serve in glasses garnished with fruit and cucumber slices, mint sprigs and edible flowers. Try it with bourbon if that is your poison; if the drink is too strong feel free to adjust the balance of apple juice and cider. Taste and make a big show of balancing the flavours, then add all the remaining ingredients anyway! Serves lots! Heat the first seven ingredients to a simmer in a large pan or old kettle.
Add the remaining ingredients, taste and balance if necessary. Bring back to a simmer and decant into a thermos or other insulated vessel hollowedout pumpkins are excellent. Serve garnished with orange zest twists and apple slices. Take all the fruit and crush it in a large bowl. Add the remaining ingredients, except the wine, cover and refrigerate for as long as possible. This allows the colour and tannins to make their way from the skins bringing a beautiful colour and more complex flavour.
Just before serving, add a large piece of ice to the bowl and stir. Fill glasses two thirds full and top with the chilled wine and garnish with seasonal fruit. When the cocktail first made itself known to the world it comprised spirit, sugar, bitters and water. That was it. Yet this simple, minimalist drinks blend exhibited all the integration skills of a billionaire bachelor at the Playboy mansion, running rampant through both polite and less polite society, collecting a host of ingredients along the way.
Here are many of the styles that have endured but sometimes get lumped together into the common cocktail vernacular. Julep From Persian potion around the year to titillating tipple for the Virginia gentleman of the late 18th century, the Julep was considered a medicine for many centuries. The Arabic julab that inspired the drink included the juice of the poppy, or opium, but the version that took off in France and then America was the Mint Julep, a spirit and mint mix usually enjoyed in the morning.
These days the Mint Julep is best known with bourbon and you can find the recipe in Classic American whiskey cocktails on page Sling This was a mix of spirit, sugar, water and ice, originally with a little nutmeg on top. The Singapore Sling is the most famous of all the Sling drinks but has now evolved beyond recognition. Generally the Sling is a long, cold and refreshing drink. Daisy Yet another bed buddy of the philandering fizz, this has the same long drink genetic structure and uses all the core spirits, along with an extra something.
Crusta Building on the basic cocktail structure, this sugarcoated sweetie emerged in the s. Citrus and a sugar rim are added to the basic cocktail, with the Brandy Crusta being the most famous version see page for the recipe. It combines spirit, lemon juice, sugar and carbonated water. The Ramos Gin Fizz is the most famous of the style, once Henry Ramos added cream, vanilla essence and orange flower water and shook particularly hard for a good long while see the recipe on page These days it is even more akin to mulled wine.
Toddy The Jerry Thomas version of was a versatile hot or cold offering containing spirits, water and sugar. Hot Toddy. Pretty fancy, eh? Well, it shocked the eyebrows off drinkers back then, as did the presence of ice in the drink. The Sherry Cobbler is one of the most enduring versions and this is the original recipe. Spanish root word sangre, meaning blood prompted by the red wine , Sangarees date from the 18th century and were single serves, a simple mix of alcohol, water and nutmeg. Over time the style has become synonymous with wine and pitchers. This is a traditional serve, but for other sharing drinks see Punches page Pour the spirit into a glass and add the cloves, cinnamon stick and a lemon slice.
Fill with hot water and stir in the sugar and honey. Garnish with a sprinkling of freshly grated nutmeg and a lemon slice. Shake all the ingredients hard with ice and strain into a glass over crushed ice. Garnish with seasonal berries and several lemon slices. Shake all the ingredients with ice, strain into a glass over fresh ice and garnish with a sprinkling of freshly grated nutmeg.
Sour Put simply, this is a short, sour drink, sweetened up. An early form of punch, the egg white was added at the turn of the 20th century. So choose the spirit you prefer. The Pisco and Whiskey Sour are two of the most famous of this drinks style. Clyde Common Whiskey Sour. Flip Emerging as a trend in early 19th-century England, when it was based on wine or rum, the Flip as we know it today includes a spirit, egg yolk and sugar, topped off with a sprinkling of nutmeg. Choose the spirit you prefer. This is the very basic recipe but you could add 3 tsp of cream if you want to lengthen it a little.
Shake all the ingredients well with cracked ice, strain into a glass and garnish with a lemon zest twist. No revival of 80s music and fashion would be complete without flinging the movie Cocktail into the mix. And he was young then, perfectly formed, and dreamy. All very, very wicked. For bartenders this was the moment of realization that mixing drinks was actually a great job, and while Tom Cruise shook and spilled throughout, the film made cocktails cool.
The Orgasm seemed a particular favourite with Tom and his boundary pushing 80s audience. All were cocktails lauded for being as sweet as they were snazzy. Many of these mixed drinks have been denigrated over the years as bartenders have embraced the rich cocktail heritage of the period from the s to the s. Whether you see them as nouvelle car crashes of cocktails or distinctly avant-garde attractions, we might rue the day we forsook these frolicking fancies.
Leeds is one. Manchester is the other. This cocktail has earned its place in the book largely due to the last bartender poet moment in Cocktail, the movie. This drink is linked to the introduction of the blender in and its development by American musician Fred Waring. Mal Evans, owner of the fantastic Mojo bars around the UK, is just one rum aficionado prepared to celebrate this party classic.
Shake all the ingredients with ice and strain into a glass over fresh ice. Garnish with an orange zest strip and maraschino cherry on a cocktail stick. Whoever created this cocktail clearly needed a drink. Yee named it after the Elvis film. Blend all the ingredients with a glassful of ice, pour into a cocktail glass and garnish with a sliced strawberry and sprig of mint.
Shake all the ingredients, except the cola, with ice. Strain into a glass over fresh ice and top with the cola. Garnish with a lemon slice and serve. Alternatively, blend all the ingredients in a blender with a glassful of ice until the ice is crushed and pour into a glass.
Garnish with a chunk of pineapple and a maraschino cherry on a cocktail stick. Shake all the ingredients with ice and strain over crushed ice in a glass. Garnish with a gummy star sweet and gummy bears on a cocktail stick. However, once that sackass invented the wheel, it was clear we were going to need a driver. Non-alcoholic drinks feature in the earliest cocktail books, proof that the requirement for a spiritless option had seeped into cocktail culture right from the start, and with modernday demands to eat more fruit and veg, the smoothie has become a ubiquitous vitamin C provider.
Simply make your Bloody Mary sans vodka. Shake or stir the first three ingredients and strain into a glass filled with crushed ice. Top up with sparkling water then more crushed ice and garnish with mint and orange and lemon zest strips. This is a nice long drink for lovers of a lime soda. Baker suggests adding a couple of ripe raspberries frozen in ice to show the non-drinkers you care. Pour the lime juice and raspberry syrup into a glass over ice, top with soda water and float the grenadine. Garnish with a pineapple chunk, a sprig of mint and a couple of raspberries.
Among those who have embraced the new dawn are the proprietors of Purl and the Worship Street Whistling Shop in London. Tristan Stephenson, one of the four owners, has been named Bartender of the Year in the UK, and business partner Thomas Aske has worked in the drinks industry for many years, training in the skills of bartending.
From cream whippers and soda siphons to molecular airs and scented smokes, these guys embrace all manner of chemical jiggery-pokery when filling glassware. Some of it sounds a bit baffling but the truth is there are techniques you can have a stab at in the home. The guys at Purl really stretch the boundaries of believability with imbibing, but this simple technique will perk up any dinner party.
Add all the ingredients to a soda siphon, charge with CO2 and chill in the refrigerator before serving in a glass. Cream whipper A device that will help you create a foam but also give a spirit an aged barrel i. Do it with herbs and spices as well. The chips expand and take on the liquid, then contract and release it, infusing the spirit with flavour. Try a tea air. Mix 1g of the lecithin for every ml of liquid. Give it a good stir, then insert the pump with the stone. The liquid will froth up and you can take this with a spoon and put it on top of a Martini.
The process concentrates the natural sugars so that dehydrated pineapples and apples taste super sweet. People have been leaving things to dry to preserve them for centuries, but a dried fruit garnish will last for a while and impress. Ice Clear ice is a great piece of theatre, particularly in a stirred drink like an Old Fashioned. For crystal clear ice, use mineral water and boil it before you freeze it. Modern mixing techniques are not all about molecular wizardry.
Dushan Zaric and his colleagues at Employees Only in New York have spent years conjuring up quality cocktails and have mastered a mix of historic practices and techniques with contemporary ideals in their drinks. On the following pages Dushan and the EO team offer modern twists on classic themes with a collection of bespoke ingredients, taking the modern flavours at our disposal today and applying them to concepts of the past. On a Saturday night it offers one of the best pieces of cocktail theatre in town. The five co-owners are all industry veterans of the Manhattan scene, building a church to honour and preach the styles and techniques of the new cocktail brotherhood, and together they whip up classic concoctions with modern twists that deserve a bit of worship.
But the bar is certainly for village people, particularly the bartenders, who sport handlebar moustaches. The controlled kinetics of the mixing team as they stir and shake are more akin to the Bolshoi than a bar. The deep red woods, marble floor and pressed-tin ceiling all smack of Art Deco speakeasy style, and the occasional spark of a steelfaced fireplace barks authenticity in your face. But in general the sepia aesthetic leaves you expecting Michael Corleone to walk in and shoot a diner in the forehead.
In terms of the dining experience, the food certainly ticks the eating boxes and is a lifesaver during the week, with an elevated sky-lit restaurant area for stargazers or sun-worshippers. They do have a late-night menu, served from midnight to 3. Indeed it could masquerade as a shop window, but since window-shopping is for losers I suggest you do what you can to get in and buy something. Strain into a glass and garnish with a lemon wheel. EO grenadine The grenadine of today is a far cry from what it used to be so Dushan crafted his own recipe.
Lower the heat and reduce the mixture to a syrup that coats the back of a spoon. Cool, add the brandy, pour into a labelled squeeze bottle and store in the refrigerator for up to 1 week. A tribute to the golden age of cocktails when bartenders made many of their own ingredients. As the name implies, this cocktail uses our EO home-made wild strawberry cordial to create a cocktail in the classic style. Shake all the ingredients except the champagne hard with ice. Pour the champagne into a glass and strain the cocktail over it. Garnish with half a strawberry.
The idea was to create a high octane strawberry flavour to blend in a French 75 cocktail. Much of the flavour comes from the wild strawberries we have imported frozen from France. The wild strawberry cordial can be used to substitute raspberry syrup in such classic cocktails as the Clover Club or Floradora cocktails. Set aside to cool, then remove and discard the lemon zest and vanilla pod.
Pour into a labelled squeeze bottle and store in the refrigerator for up to 1 week. Stir all the ingredients in a mixing glass with ice for 40 revolutions. Strain into a glass and garnish with an orange zest twist. Shake all the ingredients vigorously with ice. Strain into a glass and garnish with rose buds. When trying to create our own vermouths from scratch, we noted that sweet vermouths tended to be more spice driven whereas dry vermouth relies on herbs.
We decided to accentuate some of these flavours while adding a few of our own for the sweet vermouth infusion. Chai is a very recognized flavour profile consisting of cardamom, clove, cinnamon, black tea and ginger. The resulting flavour is so sexy that you will feel like you have been kissed by a beautiful belly dancer. This intoxicating concoction is the defining ingredient in our Mata Hari cocktail.
Bring to the boil and boil gently for 2 minutes. Set aside to cool completely, then add the remaining vermouth and strain the mixture through a cheesecloth. Bottle and store at room temperature. By accenting it with dry lavender, we created a fast and manageable infusion that opened the door to many possibilities. Try making a Lavender Fizz or even an Aviation cocktail with this wonderful infusion.
Immediately remove from the heat, set aside to cool, then add the remaining gin. Strain the mixture through a cheesecloth, bottle and store at room temperature, away from sunlight. We chose to use a hot infusion method, to create a small concentrate that could be blended with the rest of the bottle of vermouth without cooking out all the alcohol. Also, this controlled method of infusing reduces the amount of contact that the alcohol has with the herbs, which can lead to a bitter finish if left overnight.
Immediately remove from the heat, set aside to cool, then add the remaining vermouth. Strain through a cheesecloth, bottle and store at room temperature.
Blackberries can be rather hit or miss but are at their best in late summer; the ginger season runs from spring to late summer. Shake all the ingredients with ice and strain into a glass over crushed ice. Garnish with a lime wheel attached to a piece of crystallized ginger and a blackberry on a cocktail stick.
Ginger beer Bring 2. Strain the mixture through a finemeshed sieve, pressing the ginger with the back of a spoon to force out as much liquid as possible. Slice a thin wheel from the centre of one of the kumquats and reserve. Muddle the chopped kumquats, then add the remaining ingredients and shake with ice. Strain into a glass filled with crushed or cracked ice. Garnish with the reserved kumquat wheel and a lemon halfwheel on a cocktail stick. It was a simple mix but one that summed up the feel in the fall air and used fresh ingredients, showcasing the full clout of a seasonal drink.
He always offers props to those who work with him, and below are some of his own recipes alongside others from some of his peers. The peak season for this citrus fruit runs from November to March. Be sure to choose bright orange rather than green, unripe kumquats. Strega, the bittersweet herbal liqueur, brings the pair down to earth, where the rare overproof rum can strut its stuff. The cyclical availability of local ingredients disciplines you to change your drink list with the seasons and gives your guests something to look forward to the next year.
The trick for new faces on the New York block is to try and take this historic concept to the next level, and PDT has achieved this. Press the button and request a seat at PDT and, if they have space, a secret door will open to allow entry. Jim Meehan works with his team to present an eclectic menu and makes a point of using seasonal ingredients and changing his lists to fit the best. Beyond this, he and his team are pushing boundaries with their new ideas and drinks concepts, their triplefiltered bacon-infused bourbon with maple syrup being up there among the headline makers.
Getting back to the hotdogs, Crif Dogs has become something of a cult establishment.
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Sporting an embarrassment of sausage diversity, its meat action is explicit and its menu smacks of a Sound of Music track, with more choices than you can shake a fork at. The experience here reflects the Big Apple itself, and the fact that you can drink it all in with a hotdog by your side makes the PDT experience essential. At their best in the summer, the watermelon season runs from May to September. Shake the ingredients with ice and strain into a glass filled with cracked ice. Garnish with watermelon balls threaded onto a long cocktail stick. Created by the Venezuelan mixologist Edixon Caridad, this recipe uses pumpkin, an obvious and colourful choice for a warming autumn cocktail.
This autumnal ingredient is an alternative to pumpkin. Consider it their baby; better yet, their bambino. Muddle the orange wheel and lemon wedge with the cranberry syrup in a mixing glass. Add the remaining ingredients and shake with ice. Strain into a glass filled with cracked ice and garnish with a mint sprig and three macerated cranberries from the syrup. Remove from the heat and allow to cool.
Shake the rum, cognac and pumpkin batter, then fine strain into a preheated heatproof glass or mug. Top with warm half and half, and garnish with ground cinnamon. Elizabeth Allspice Dram until pale yellow in colour. Store in the refigerator for up to 1 week. Shake all the ingredients, first without ice, then with ice, and fine strain into a glass.
Garnish with a sprinkling of turmeric. Bring a pan of water to the boil. Add the squash, bring back to the boil, reduce the heat to medium and cook for about 5 minutes, or until the squash is tender.counttorlaturla.ga/890-putas-en.php
Meaning of "rhum" in the French dictionary
The speakeasy concept, while a little too ubiquitous for my liking in some parts of the world, belongs in New York. The hush-hush drinks haunt is part of the fabric of a city stunned into sobriety. This cocktail was created by Jim and the talented Michael Madrusan. We used them to make a classic Cobbler, fortified with English gin and a historic style of off-dry sherry. Pour all the ingredients into a punch bowl and stand on a large block of ice.
Garnish with fresh mint leaves and fresh pomegranate seeds. Stir in 1 tsp Pu-erh tea leaves and simmer for 15 minutes. Cool, strain, bottle and store in the refrigerator for up to 1 week. George started to think about bartending while on a hotel management course in his native Czech Republic.
During his subsequent travels he honed his bartending skills, picking up the Australian Bartender of the Year award along the way. The humidity gets under your skin and the locals expect just one day of snow. It usually arrives quite suddenly but disappears even more quickly. Shake all the ingredients well with ice and strain into a glass or tea cup over fresh ice.
Garnish with a wide orange zest strip. Thyme is indigenous to the Med and elderflower to North America and Europe, but even in China I use their fresh, cooling influences on the drink, mixing them with native plum wines. Shake all the ingredients well with ice and double strain into a glass.
Garnish with candy floss. Place all the ingredients in a glass half filled with crushed ice and swizzle or stir promptly until the outside of the glass frosts. Top up with more ice and garnish with fresh mint and thyme sprigs. Stir in 15 elderflower heads. Simmer for 15 minutes. Cocktails in China are improving and there is a lot of beauty to embrace here.
Seasonal ingredients are important, no matter where we live. Why should we care? Why do you wear a coat in winter and sandals during summer? It was autumn and the mountains were ready for snow. The streets were full of markets and locals were sharing food with friends and family. Pu-erh tea is popular in China, it is harvested in the spring, summer and autumn, while Sichuan peppers are picked in late summer. It dates way back to 11th-century Italy, when brainy herbalists used juniper berries in alcoholic potions to treat ailments as serious as the Black Death or as trivial as tummy trouble, juniper being widely regarded as a powerful remedy.
It also proved pretty popular with taste buds. In the s the juniper craze found its way to the European lowlands where the inhabitants wanted to flavour their local spirit, brandewijn. Whoever invented it, when the Dutch United East Indies Company sailed around the globe, word of genever spread. It grew in popularity in Britain and shortly after the Dutch monarch William of Orange came to the throne in , he passed legislation to open up the market, enabling more people to make spirits.
Britain has always exhibited rare levels of enthusiasm for drinking, and in no time the spirit was being distilled with reckless abandon. It has been estimated that by every man, woman and child was drinking around a pint of gin a week. In the government stepped in and introduced restrictions on distillers. Thus a drink that was once the preserve of the poor gradually became more finely crafted and aristocratic.
The profile of the flavour changed during this period, and the sweeter Dutch styles became drier as the spirit improved and distillers added other botanicals, giving birth to the national gin we know today, London Dry. Meanwhile, the birth of tonic water, patented in , made gin and tonic fashionable. This tipple started. From here we move away from neat gin and on to the mixed drink, or cocktail.
Around the turn of the s British drinkers had started to mix gin into punches, while naval officers were adding lime to give rise to cocktails like the Gimlet. However, it was the Americans who made gin the mixing marvel. By the s the spirit had caught on in America, although the style of gin they used is questionable. The great cocktail historian David Wondrich points out in his book Imbibe! Whatever the Americans were using initially, Jerry Thomas, the first superstar bartender, records a selection of gin cocktails in his seminal tome of , Bartenders Guide or How to Mix Drinks.
Mixologist Grant Collins
The list of cocktails, which includes the Gin Toddy, Sling and Fix, confirms that while bourbon was on the rise at this time, gin was always close at hand. With the law against spirit production, the likes of bourbon and aged spirits became more difficult to come by, and anyone making illicit booze looked towards gin. The poor quality inspired new mixes to mask the bad taste. All of which means gin has inspired all manner of creative cocktails, from the Martinez and the Tom Collins to the White Lady and the Corpse Reviver. In the s vodka emerged as the white spirit we tend to refer to spirits as white and dark of choice for consumers and gin was pushed to the back of the drinks cabinet, but as bartenders began to research classic drinks they rediscovered many of the recipes that had made gin so vital to the evolution of the cocktail.
Over the last twenty years gin has become popular again and is firmly back in the hearts and minds of bartenders, who work with a range of gins with all manner of exotic botanicals. Many rightly consider it the most important spirit in cocktail history. Left New gins like No. Right Top quality London Dry gin trickles its way through a copper pot still. Gin is a spirit with centuries of heritage that has enjoyed a multitude of incarnations. Today most of us enjoy the London Dry style that has become a symbolic British drink, but anyone with a sweet tooth can still pick up a bottle of Old Tom and the malty Dutch-style genevers can be found online.
What connects the styles and defines gin as a spirit is the balance between the alcohol and the flavours given to it by botanical ingredients. To get a little technical for a moment, various distillation techniques are used in the production of gin. Distilled gin has, as the name would suggest, been re-distilled with botanicals to flavour it, while for compound gins distillers simply add flavours to the spirit.
To be described as London Dry a gin has to be distilled and have no artificial additives. Another important aspect of the production process is how the botanicals are treated. In some cases the distiller will macerate them in a neutral grain spirit before distilling the mix to get more of the aroma.
Others distil as soon as the botanicals are added to the spirit. There are a host of stills employed that can also change the flavour and aroma profile. Essentially then, a lot can impact on the gin you have in your bottle, and gin distillers are masters of their craft. For many purists juniper should be the champion botanical. Indeed the EU states that gin should predominantly taste of juniper.
Tanqueray is another name that exudes heritage and if you select the Special Dry, with a punchy ABV of TEN, a modern incarnation that is crafted with hand-picked whole fruit botanicals and distilled four times. Many will also be familiar with Bombay Sapphire, a gin that revived the spirit in the s when it was much maligned and associated, unfairly, with blue rinses and blue moods.
This is a gin that works for those not so keen on heavy juniper. Finish: long, all on bitter herbs and spices quite some aniseed in the aftertaste. Comments: a strange beast! Tastes older than it is. You have to like herbs! SGP - 83 points. Colour: amber.
Nose: bizarrely, this one is a little sweeter than the Barbados while rhum agricole is usually grassier. We have quite some raisins, molasses! Herbs, grass, honey, cane juice, dried bananas. Finish: medium long, clean, half grassy, half sweet. Comments: typical Antilles rum of very good quality.
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SGP - 82 points. Notes of dried pineapples in the background. Medium sweetness. Maybe a little more polished oak and more oranges. Finish: a little longer than the HA, with a little more oak and spices. Black olives in the aftertaste. Comments: classic Martinique — or so it seems according to my weak and short experience with rum. Please buy Maurice John Vaughn's music. August 16, Also a little melon and peaches as well as some flowers maybe peonies.
With water: interestingly, gets much more resinous and flinty. Damp clay.
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Then more herbal and grassy. Very nice. Mouth neat : sweet, a tad youngish but not too much strawberry liqueur, pear drops , developing on fruit eaux-de-vie and various jams. Also quite some pepper in the background, the cask must have been quite active. Finish: long, clean, on the spicier side. Gets more herbal with water. Classy young Longmorn anyways. Nose: interesting and globally quite complex already, more on honey and various sweet and spicy notes.
Also more beeswax, a faint flintiness, a little mint and various garden fruits. Ripe apples, ripe white peaches, gooseberries. With water: more leather grease, wax, a little metal polish… Cider apples and chlorophyll. Another dimension. Mouth neat : rather punchy, with an excellent fruitiness coated with spices and a little wax. Fruit salad. Oily mouth feel. With water: perfect spiced up fruits and a little more ginger. Finish: long, clean, citrusy and peppery, with some unexpected rosewater in the aftertaste. SGP - 88 points.
Nose: a fully mature Longmorn this time, obviously more complex, with more spicy herbs, herbal liqueurs, mint, a little vanilla, touches of sour apples and peaches… Quite some nutmeg and cinnamon as well. With water: gets more oriental. Green curry, cardamom, even a little incense, with also some vanilla in the background. Mouth neat : excellent attack, full, quite complex, extremely satisfying. Perfect balance between the fruits, the resinous notes and the sweet spices. Goes on with a continuous duet between the fruits peaches and other garden fruits and the spices and pine resin.
Really perfect. With water: purrfekt. Waxy, flinty, citrusy, spicy… And a perfect mouth feel. Finish: long, with the spices cleaning up your palate. Gingery aftertaste. Comments: top notch spirit from a top notch cask, topnotchally selected wot? Could also have been a northern Highlander. Please buy Dave Restivo's music. August 15, Nose: starts a little feinty but with quite a presence. The fruitiness comes out later, with some grapefruit and lemon but it remains a tad feinty and kind of metallic. Finish: rather short, lemony and resinous.
Lime and mint right, mojito , marzipan… The aftertaste is very nice though, on bitter oranges and pepper. Nose: not as fruity as expected at first nosing, rather on something phenolic and unusually smoky. Whiffs of hay, bonfire, then smoked tea… Very leafy and leathery, actually. Also some parsley. Now, lovers of ultra-grassy and limey whiskies will probably love this. Mouth neat : extremely unusual. Punchy and very citrusy, with litres of lemonade and even gin gin-fizz , tonic water, artichoke liqueur I think Cynar is one and other very grassy items.
Chlorophyll chewing gums, green tea, bitters, lemon zests… Again, this is very unusual and much less on tangerines and passion fruits than other Lochsides that I could try. Also a lot of wood extracts, resin and such. With water: ah yes, here they come! Finish: long, citrusy and quite bitter, with some green tannins.
By the way, the Whisky Agency once had a that I liked much better. SGP — 85 points. PS: this one is really a bugger! Really a love it or love it less malt! Nose: blow, trumpets! This one smells just like a large basket full of fresh fruits such as bilberries and blackberries, kumquats, mangos and green bananas plus just tiny whiffs of coal smoke. This is extremely peculiar and truly beautiful but warning, the palate may be as flat as a dab after all these years… Mouth: fan-tas-tic! Fabulously lemony and citrusy, astoundingly complex, exceptionally waxy and stunningly… well, stunning.
Enough said — please call that brigade. Comments: state of the art Lochside, like most s and s. Wondering what the good Mr Hobbs did at the time. New washbacks made out of… concrete, like at Ben Nevis? SGP - 93 points. Please buy Gong's music! Whisky Tasting. Hazelburn - Highland Park. Imperial - Inchgower Inverleven - Isle of Jura. Kinclaith - Knockando. North Port Brechin. Oban - Old Fettercairn Old Pulteney.
Pittyvaich - Port Charlotte Port Ellen. Rosebank - Royal Brackla Royal Lochnagar. Daily Music entries. Nick's Concert Reviews. Pete McPeat and Jack Washback. Hi, you're in the Archives, August - Part 2. Please not that the picture is of last year's version but it should be very similar. Nose: really punchy, starting quite smoky with hints of barbecued spare ribs with honey sauce and a noticeable kirschiness. Very nice but a tad rawish so far. With water: gets grassier, as expected, closer to the malt, with some smoked apples or something like that and maybe hints of banana skin and heather honey.
Also damp clay, slight mouldiness, very pleasant. The Old Man Of Hoy 12 yo Maybe hints of bubblegum as well instead of the kirschy notes. Quite some paraffin as well. Nice and interesting nose. More sherry again but less so than in the nose. Herbal teas, pepper, cinnamon. With water: once again, water made it different. Less peat and more sherry, maybe a tad bitterish. Rocket aragula salad. Finish: long, with some honey and oranges emerging. Comments: this big baby almost stood up to the new OB.
SGP — 87 points. Whisky and Music go Together! Now, action whisky is a new concept that could be most appealing. True innovation could be made there Radioactive whisky to protest against nuclear weapons, black whisky against starvation in Africa or ultra-premiumised bottlings to protest against ultra-liberalism gone mad Wait, that's already been done, hasn't it! No new tastings yet but here's some breaking news: After so many attempts by so many whisky distillers at speeding up maturation, Jameson finally seem to have found a way of creating ready-made whisky bottles right in the casks, including labels and presentation boxes.
Below, earlier attempts using regular methods. Right, right Not convinced? Try this: put an easily recognizable fruit juice such as mango or pineapple into an opaque glass. Whiskyfun Home Current entries Whisky Tasting. Our tastings: all Laphroaig that we tried so far The complete distillery profile on Malt Madness. Our tastings: all Highland Park that we tried so far The complete distillery profile on Malt Madness. I was asked to make hand lettering that was fun and played off of the neon party scene.
This took several attempts and lots of sketching. Establishing a brands illustration style is a really fun challenge that takes a lot of thought. Happy to get the chance to work with Coin to make a cohesive and appealing brand Illustration style. At Atomicdust we were given the task of creating a whole new brand identity.
My idea was that better life would be wiping away the mess and creating a path of happiness with fun and illustrative icons that reveal a Better Life. Product can be found in Target stores and are now featured on The Dieline! I recently had an awsome opportunity with shakeshack to design and Illustrate a mural for there Staten Island location.
Great to step away from the computer sometimes and get the chance to paint.
Alain Dugrand - Wikipedia
I do murals now! So hire me for your mural needs. Learned so much from this one and excited for the theater district installation to be printed! More to come. For this project, I wanted to create something that's playful and eye-catching, but also captures the neighborhoods of St. Louis and the impact Shake Shack will have on the city. The design builds on the excitement and energy surrounding this new store for such an iconic brand.
Louis is the perfect place for expansion, welcoming Shake Shack with open arms, as it embraces the new restaurant in the illustration. In collaboration with Biklops, I was callanged create visuals and concepts for. After researching and brainstorming, I landed on the idea to make food the center of everything, including the logo itself.