As the first guests on the very first episode of the podcast it made perfect sense to catch up with them over a Martini or two. Only this time, rather than recording remotely, we've joined them at The Connaught Bar. And rather than interviewing them, they've flipped the script and asked us the questions. Oh, and we get a turn behind that famous trolley and get to make them a Martini!

With very special thanks to:

Agostino Perrone, Director of Mixology at The Connaught

Giorgio Bargiani, Assistant Director of Mixology at The Connaught

The Connaught Bar team

Produced by Laura Grassulini

For more from The Cocktail Lovers, visit thecocktaillovers.com

Tune in to episode one featuring Agostino Perrone, Giorgio Bargiani and Maura Millia, here

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Like Harp of Darkness, a black Irish whiskey and Atheres Spirits, a boutique range of botanical amaro and liqueurs distilled in Industrial City, New York.

Botanicals are also front and centre of Danny Childs inspiring book 'Slow Drinks', while top-notch music (live and vinyl) and no-nonsense classic cocktails are at the core of the deliciously low key, high value Bird’s in New York.

And we’re thrilled to welcome Denny Kallivoka and Dimitris Alpanezos, the bright minds behind Vision, a pioneering, much needed platform they’ve created to make hospitality spaces more inclusive for people who are blind or partially sighted.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

The Truly British Hanky Panky

40ml Cygnet 22 Dry Welsh Gin

40ml Asterley Bros Sweet Vermouth

7ml Asterley Bros Britannica London Fernet

Orange coin to garnish

Method:

Chill Martini glasses. Stir ingredients over ice. Pour into the chilled Martini glass and garnish with an orange coin.

Atheras Spirits

Birds NYC

Harp of Darkness Black Irish Whiskey

Slow Drinks – A field guide to foraging and fermenting seasonal sodas, botanical cocktails, homemade wines and more, by Danny Childs

Vision by Metron Ariston

Listen to the original episode featuring the Hanky Panky recipe here

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

We've done whisky specials before but here we are, back with another. Why? There are always plenty of mighty fine whiskies to shout about. Besides, why the hell not?

We start with two whiskies born and raised in the US. One is the result of two actor friends who bonded over their love of the spirit so much they decided to create their own, aptly called Brother’s Bond Straight Bourbon Whiskey. The other is also the result of two bright minds coming together: this time it's Sirdavis created by Dr Bill Lumsden and Queen B herself, the one and only Beyoncé Knowles-Carter.

Our book is a glorious road trip journal across Japan in which renowned whisky expert Dave Broom shares his very personal observations of the spirit and place in 'The Japanese Way of Whisky'.. And while we're on the subject of travel, there's certainly a whisky-based cocktail or two on the menu at Shakerato, the new bar in Amsterdam from the team behind Mexico City’s award-winning Handshake bar.

And then there's our guest, the fabulous Georgie Bell-Leoni, who has been evangelising about her favourite spirit, whisky, for over 15 years. She tells us about sourcing whiskies for her company, The Heart Cut, talks about how to fully appreciate them and guides us through a tasting of one of the bottlings on offer from her award-winning company The Heart Cut.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Matcha Highball

By Jason Patz, from Food & Wine Magazine

60ml Japanese whisky (we used Hibiki)

15ml honey water

15ml freshly squeezed lemon juice

1/4 tsp Matcha powder

Chilled Club Soda to top

Lemon wheel to garnish

Method:

Chill Collins glasses. Shake first four ingredients over ice. Pour into the chilled Collins glass, top with Club Soda and garnish with a lemon wheel.

Brother's Bond Straight Bourbon Whiskey

Shakerato, Amsterdam

SirDavis American Whisky

The Heart Cut

The Japanese Way of Whisky – by Dave Broom

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Our featured products take us on journeys of a different kind – taste. We have two very special gins, one shaped entirely by the Golden Ratio and produced just once a year, the ultra premium Aureus Vita, the other is Seatrus Gin, which promises flavours of the Mediterranean sea. 

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Between The Sheets

25ml cognac

25ml light rum

25ml triple sec

10ml freshly squeezed lemon juice

Orange peel to garnish

Method:

Chill Martini glasses in freezer. Shake all ingredients over ice. Pour into the chilled cocktail glass and garnish with an orange twist.

Aureus Vita Fibonacci Gin

Paradiso 10 Year Anniversary Book

Paradiso Barcelona

Seatrus Gin

Tres Monos Bar

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Our first product is Jin Jin – an enzymatic cordial. Chivas Regal Crystalgold. Equally intriguing, in a very different way is Chivas Regal Crystalgold, the first clear spirit from Chivas Regal… With a nod to Dry January our book tells you everything you could want to know about lighter drinking. It’s Low Alcohol Cocktails – New Frontiers in Mixology by Diego Ferrari. And to warm up on a cold winter’s evening we headed to The Winter Chalet at Rosewood London.

Finally, our guest is Katie Rouse, co-owner of Couch in Birmingham, who joins us to talk about the bar’s Couch Surf programme.

What we're mixing:

Horse's Neck With A Kick

40ml cognac

120ml ginger ale

5 dashes of Angostura bitters

long strip of lemon peel

Method:

Chill glasses and fill with ice. Add the cognac then top with ginger ale, add Angostura bitters. Stir gently to combine. Garnish with a long strip of lemon wound in and over the top of the glass.

Links to bars mentioned in this episode:

Couch Stirchley

Chivas Regal Crystalgold

Low Alcohol Cocktails – New Frontiers in Mixology – by Diego Ferrari

Jin Jin

The Chalet at Rosewood London

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

First up, Camparino in Galleria, not only a symbol of the aperitivo but also the history of art and culture in Milan; then we headed to 1930, once a speakeasy, now open to discerning drinkers with an appetite for creative culinary cocktails; on the hotel bar front, we were thrilled to experience the magic of the Maestro Salvatore Calabrese at his latest collaboration with the Rocco Forte group at The Carlton hotel and lastly, we headed to Moebius Milano to find out why, not only was it the highest climber in this year’s 50 Best Bars list at No. 7, but also the proud owner of a coveted Pin from The Pinnacle Guide as well as Michelin Star.

But as well as visiting the bars, we talk to the people behind them, so this is a longer episode than usual but with inspiring chat from Salvatore Calabrese, Benjamin Cavagna, Lorenzo Querci & Tommaso Cecca, we hope you won't mind.

What we're mixing:

Negroni Sbagliato

30ml Campari

30ml sweet vermouth

60ml dry prosecco

Method:

Chill glasses and fill with ice. Add the Campari and sweet vermouth then top with prosecco. Stir gently to combine. Garnish with an orange slice nestled in the side of the glass..

Links to bars mentioned in this episode:

1930

Camparino

The Carlton Bar at The Carlton Hotel

Moebius Milano

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

It’s the first episode of the New Year so before we jump fully into 2026 we want to take a moment to look back and celebrate 2025.

During the year we were once again fortunate enough, both here in the UK and further afield, to have enjoyed an array of incredible cocktail experiences, visited some wonderful bars and best of all, meet some of the fantastic people in the drinks world. So here, in no particular order, are some of our most memorable moments from the last year.

What we're mixing:

Chin Chin

created by Tony Conigliaro at Isola, Knightsbridge, 2002 (from Difford's Guide)

Half a barspoon of honey

15ml apple juice

30ml blended Scotch whisky

Champagne to top

Method:

Chill your flute glasses. Stir the honey and whisky in the base of your shaker to dissolve honey. Add apple juice then shake ingredients over ice. Fine strain into your chilled flute. Top with chilled sparkling wine or Champagne.

Links to interviews/reviews mentioned in this episode

Dante x Maybourne with Linden Pride – interview

Hawksmoor Martini Bar – review

Lorenzo Antinori – interview

New York Special – interviews/reviews

The SG Shochu – review

Town – review

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

We’ve trawled through the stores, physically and virtually, sifting through the duds so you don’t have to. Our mission? To select our pick of gifts that will ensure you score more brownie points than the fat bearded bloke in red ever could. You're welcome!

What we're mixing

Classic Champagne Cocktail

Brown sugar cube

7-8 dashes aromatic bitters

25ml chilled cognac

Champagne to top

Garnish with fresh orange peel

Method:

Chill glassware and ingredients. Soak sugar cube with aromatic bitters then add to the bottom of your Champagne flute. Top with Champagne and garnish with orange peel.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

Aperol Spritzwear Gloves, £30

Aureus Vita Fibonacci Dry Gin, £169

Claridges Mixology Edition Gift Set, £225

Classic Whisky Pairing Chocolates, £42.95

Cocktail Panama Notebook, £70

Dram5 Gift Box, £95

Fords Gin Negroni Sessions Bundle, $24.99

Hawksmoor Martini Bar Experience, £100

I Am Bartender Jewellery, from £35

Martini Lovers Jewellery Dish, £32.99

MOTH Festive Snacking Selection Box, £59

Rimowa x Robbe & Berking Cocktail Case, £4.310

Scarfes Bar x Hibiki Limited-Edition Cocktail Box, £140

Seventy One Gin Night Readings, £188

SirDavis Gift Bag, £79

Tayer + Elementary Xmas Essentials 2.0 Christmas Cocktail Gift Set, £35

The Connaught Bar – A Year of Cocktails, £5,000

The Connaught Bar Gin Hamper, £395

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Starting with spirits that continue to hit all the right notes with us. Of which we're highlighting three: an expression from Chivas Regal – the whisky founded over 100 years ago; followed by Tanqueray No. TEN gin, which has been around close on 25 years and Fords Gin, which may feel like a relative newcomer but has been making its mark since 2012.

Our book is Harry’s ABC of Mixing Cocktails, from the legendary bartender, Harry MacElhone, first published back in 1919. And for our bar, we visited The Martini Bar at Hawksmoor, St. Pancras. Yes, it’s only been open a few weeks, but it is the latest offering from the Hawksmoor group which started life in Spitalfields back in 2006, and has been growing brilliantly ever since.

This week's guests know a thing or two about longevity when it comes to bars. Roisin Stimpson and Edmund Weil founded the multi award-winning Nightjar, currently celebrating its 15th year, and, Swift about to mark 10 years in Soho. We chat with the husband-and-wife team about how they met, how they created their dream bar and how you need as much luck as intuition when starting a business.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Martini

60ml Tanqueray No. TEN or Fords Gin

20ml Dolin vermouth

1 dash Australian Bitters Orange Bitters

Lemon twist to garnish

Method:

Chill Martini glasses in freezer. Stir all ingredients over ice. Pour into the chilled cocktail glass and garnish with a lemon twist.

Chivas Regal 18

Fords Gin

Harry's ABC of mixing cocktails by Harry McElhone

Hawksmoor Martini Bar

Nightjar

Tanqueray No. TEN Gin

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Award-winning writer Noah Rothbaum shares all the intel on the subject in The Whisky Bible – A complete guide to the world’s greatest spirit and there are whiskies aplenty in our bar pick which is the recently opened Eagle Bar perched atop the glam Chancery Rosewood in London.

For the first conversation of the season, we’re thrilled to welcome Lorenzo Antinori, talking openly and honestly about settling in a different country, embracing simplicity, his latest opening in Shanghai and Bar Leone Hong Kong being crowned Best Bar in the World.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Perfect Manhattan

60ml bourbon

15ml sweet vermouth

15ml dry vermouth

Cherry/lemon or orange twist to garnish

Method:

Stir all ingredients over ice. Pour into a chilled cocktail glass and garnish with a cocktail cherryk.

Bar Leone Hong Kong

Bar Leone Shanghai

Eagle Bar at Chancery Rosewood

Rosemaund Single Malt English Whisky

The Stanhope Kentucky Straight Bourbon

The Whisky Bible – A complete guide to the world’s greatest spirit by Noah Rothbaum

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Now in its fifth year, The House of Suntory DOJO programme has become synonymous with excellence in the bartending world, thanks to its focus on learning from dedicated Masters in the arts of Japanese craftsmanship. 

Those who are fortunate enough to take part receive hands-on experience and skill-enhancing insights in the arts of flower arranging, sushi making, mindfulness, blending flavours and other revered disciplines, then apply them in their hospitality and bartending practices – all while immersing themselves in the core pillars of the brand and its origins.

In this special episode we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to tell us about how this year’s programme was put together; Gabriel St John Tucker, the overall winner on his learnings from taking part and Dave Broom, whiskey expert, one of the four experts who spoke at the final about how Japanese culture influences the way they work. 

For more from The Cocktail Lovers, visit thecocktaillovers.com

What we're drinking:

Tokio Night

2 parts Toki Black

1/2 part coffee liqueur

2 dashes orange bitters

Method:

Add all ingredients to a mixing glass and add ice. Stir for 20 seconds. Strain into a hilled cocktail glass or coupette.

See here for more details on Toki Black

For more on The House of Suntory DOJO, follow @raff_suntorytimes

Hosted on Acast. See acast.com/privacy for more information.

Take our two products. The first is a very special limited edition rum in the shape of El Dorado High Ester Blend PM / DHE, while the other is, rather surprisingly, a wine and a lighter abv one at that, it's 6 Percent Sauvignon Blanc.

Another surprise is our book, as it comes not from a bartender but a renowned film director. It’s 'Cocktail Time: The Ultimate Guide to Grown-Up Fun! Great advice, embarrassing stories and 125 classic and original drinks', by Paul FeigG

For our bar we headed over to Himkok in Oslo Always a very special experience and, on this particular occasion, one which was even more special as we discovered the clever and surprising relationship between cocktails and product design in the shape of bar’s brand new menu – Designed by Sipping.

As for our guest, joining us from Canada, is Keegan McGregor, last year’s winner of the Diageo World Class Global Bartender of the Year competition, who, with this year’s final just over week away, shares his own very special story.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Maple Leaf Cocktail

60ml bourbon

15ml maple syrup

15ml freshly squeezed lemon juice

Cinnamon stick to garnish

Method:

Shake all ingredients over ice. Pour into a chilled cocktail glass and garnish with e cinnamon stick.

6 Percent Wine

Cocktail Time! The Ultimate Guide to Grown Up Fun, by Paul Fei

El Dorado High Ester Blend PM/DHE

Highwayman Restaurant & Bar

Himkok

Studio Sløyd

With thanks to our partners:

Australian Bitters Company

The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

As for our book, we're clinging on to summer with this week’s pick, it's 'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer, and our bar might be in East London but there’s definitely a hint of Spain or even Portugal on the menu – it’s Cav in Bethnal Green.

And last but by no means least, we hear from Linden Pride, co-founder of award-winning Caffe Dante who tells us how he’s sharing its very signature Mediterranean vibes across New York, Beverley Hills, the French Riviera and joy, oh, joy, right here in London at Claridge's.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Saketini

60ml vodka

30ml sake

15ml triple sec

Method:

Shake all ingredients over ice. Pour into a chilled cocktail glass and serve.

abcd at The Maybourne Riviera

Atlas London Dry Gin

Cav

Dante Beverly Hills

Dante x Claridge's

Dante NYC

Renais Cask-Aged Gin

'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer,

With thanks to our partners:

Australian Bitters Company

The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Our book choice has home tender, professional, chef, sommelier and distiller totally covered, it’s 'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen.

As for our destination, it's Town in London, the restaurant/bar that's got everyone talking, including about Stevie Parle's food and Kevin Armstrong's drinks.

And our guest Hyacinthe Lescoet, is one of the driving forces behind The Cambridge Public House in Paris. Here he talks to us about the Cambridge Global Series an innovative programme that brings nine bars from around the world for guest shifts and seminars to inspire everyone in attendance.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Whisky Sour

60ml bourbon whiskey

30ml freshly squeezed lemon juice

15ml 1:1 sugar syrup

3 dashes Australian Aromatic Bitters

1 egg white

Lemon slice/cherry to garnish

Method:

Dry shake ingredients to emulsify. Add ice and shake again. Pour into a chilled cocktail glass and garnish with lemon wheel and cherry pierced onto a cocktail stick.

Sylva

'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen

The Cambridge Public House

The Glenlivet Caribbean Reserve

Town

With thanks to our partners:

Australian Bitters Company

The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Then there’s Dirty Brew, the latest expression from Belvedere, combining organic rye vodka livened with deep and delicious robusto coffee bean for your drinking pleasure.

Bookwise, we’re dipping in to the appropriately titled Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling, while the name of this week’s bar might need a bit more explaining, it’s All My Gods, a new take on the classic dive bar, which opened in London last week.

And on to the tonic part: we’re joined by drinks powerhouses Iain McPherson and Millie Tang talking all things Schweppes Pioneers, the new advocacy programme they’re proudly spearheading along with Vasilis Kyritsis and Simone Caporale for Schweppes.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking

Campari & IPA or IPA & Campari (the ingredients say it all!)

45ml Campari

180ml IPA

Twist of lemon to garnish

Method:

Pour ingredients into an ice-filled Collins glass. Gently combine, spritz with lemon peel and add to glass.

In celebration of International IPA Day (7th July)

All My Gods

Belvedere Dirty Brew

Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling

Jo Vodka

For more information on the Schweppes Pioneers advocacy programme, see @schweppes_gb

For our review of 'The Cocktail Parlour – How Women Brought The Cocktail Home' by Nicola Nice, listen here

With thanks to our partners:

The Can Makers

Schweppes Pioneers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

But first, our two featured products – which couldn't be more different. On one hand, we have the joyous Seven Tails Spiced Brandy, and on the other, we taste the No 52 Martini created by Sotiris Konomi at The Spy Bar in honour of a very special friend, the late and very great journalist and author, Forest Collins of 52 Martinis.

Our book is highly recommended for those who want to gen up on all things slow, botanical and infused– it's Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn. Then we head off to the stunning Maybourne Riviera where we catch up with Julien Lecharpentier and Laure Ferrand to talk about the liquid delights on their new menu, Identité.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Italicus Spritz

1 part Italicus Rosalio di Bergamotto

3 parts Prosecco

3 green olives (garnish)

Method: Add Italicus Rosalio di Bergamotto and Prosecco to an ice-filled highball glass. Gently combine ingredients with a mixing spoon and garnish with 3 olives pierced on to a cocktail stick

Le300 at The Maybourne Riviera

Seven Tails Spiced Brandy

The Spy Bar at OWO

Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn

Forest Collins' reviews about the people and places in Paris can be appreciated at 52martinis.com

With thanks to our partners:

Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

But before we hear from her, there's the business of our product reviews to attend to… We start with Witchmark Black Lime Single Origin English Gin produced in Wiltshire and follow with Sacred Triple Sec, proudly distilled in Ian Hart's north London home.

Our book sees us getting into full disco mode as we enter the spirit of Natasha David's 'Drink Lightly – A lighter take on serious cocktails, with 100+ recipes for low and no-alcohol drinks', then it's time to get serious in our bar pack of the week, which is the classic Vesper Bar at The Dorchester in London.

Then it's over to Mexico City where we talk tea with Henrietta Lovell.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Strawberry Mojito

3 straberries

10 mint leaves

60ml white rum

15ml lime juice

10ml simple syrup 1:1

Soda water to top

Mint sprig (garnish)

Method: Muddle all ingredients except soda water in a tall chilled glass. Fill with crushed ice, top with a little soda water. Pull though to combine all ingredients. Serve with a metal straw next to a sprig of mint.

Drink Lightly – A lighter take on serious cocktails, with 100+ recipes for low and no-alcohol drinks by Natasha David

Sacred Triple Sec

Rare Tea Company

Witchmark Gin

Vesper Bar at The Dorchester

Henrietta Lovell's Tea Martinis Masterclass is at El Minutito, Mexico City from 6pm on 16th July. See elminutito.com for details

The Green Rhino Bakery is at Tonalà 121, Roma Norte, Mexico City @greenrhino_mx

With thanks to our partners:

Australian Bitters Company

The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

We start with the first of our products, the unique and delicate spirit distilled from the flower of the coconut palm, Ceylon Arrack. Our second pick takes the ABVs up a few notches, it's Redbreast Single Pot Irish Whiskey, but the Cask Strength version coming in at 57.5% ABV.

There are an abundance of drinking suggestions in our book choice, How To Drink by Victoria Moore, as well as in this week's bar, none other than the exceptional establishment which sits at No 1 on The World’s 50 Best Bars list. It is, of course, Handshake in Mexico City.

Our guest is equally fabulous, it's the co-founder of Paradiso in Barcelona, the driving force behind Women and Hospitality, owner of hospitality design company MS Bar Trends, and now co-founder of flower-inspired bar Gardenias in Lisbon, the one, the only Ms Margarita Sader.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Sparkling Rita

30ml reposado tequila

15ml Cointreau

150ml grapefruit soda/sparkling grapefruit

Method: Fill tumbler with ice, pour tequila and Cointreau. Top with the soda, Stir and serve. Garnish with candied organ and lemons

From 3 ingredient cocktails – 60 drinks made in minutes by Kate Calder

Ceylon Arrack

Gardenias Lisbon

Handshake Speakeasy

How To Drink by Victoria Moore

MSBartrends

Paradiso

Redbreast Single Pot Irish Whiskey – Cask Strength

With thanks to our partner:

Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

With that in mind, we’ve picked out two very different bases for our Martinis, we go high proof with Beluga Gold Line Vodka and low – not in quality, but volume – with Second Sip, a new, recently released 20% abv gin created very much with sessional Martinis in mind by industry stalwarts Leo Robitschek and Nick Strangeway.

Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge, is our book choice and it does exactly what it says on the tin. That’s if you’re staying in… if you’re going out, we can’t recommend the seven-strong Martini List at Twenty8 NoMad in London highly enough.  

In the hotseat, we have Tibor Krascsenics, group beverage director at LPM Dubai. He gives us the lowdown on the brand new, extremely stylish cocktail menu, conceived and perfectly presented as a glossy fashion magazine as well as sharing his tip for the perfect Martini.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Turf Club

45ml gin (Plymouth or London Dry)

45ml dry vermouth

7.5ml maraschino liqueur

2 dashes absinthe

2 dashes orange bitters

Your choice of lemon twist /olive/maraschino cherry to garnish

Method: Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with your choice of lemon twist/olive/maraschino.

Method:

Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.

28 NoMad

Beluga Gold Line Vodka

LPM Dubai

LPM Restaurants

Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge

Second Sip

With thanks to our partners:

Australian Bitters Company

The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Starting with our product reviews… Gary gets the ball rolling with the latest expression from Johnnie Walker, Johnnie Walker Black Ruby, and Sandrae cracks open a bottle of Gin Mare Capri. Our book choice is definitely one for the bartenders out there, it's the Spirited Awards nominated Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto.

Next we head over to Scarfes Bar in London where the works of British artist and caricaturist Gerald Scarfe are reimagined in the latest menu: Long Drawn Out Sips. Then it's time to hear from two of our favourite Italians, Simone Caporale and Lorenzo Antinori about their new joint project, Montana, which combines 1970s Miami with Cuban hospitality.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Mint Julep

60ml Maker's Mark Kentucky Bourbon Whisky

20ml sugar syrup (1:1)

A handful of mint leaves

Method:

Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.

Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto

Gin Mare Capri Mediterranean Gin

Johnnie Walker Black Ruby

Montana

Scarfes Bar

With thanks to our partners:

Australian Bitters Company

The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Our book is spiritual wisdom, seasonality and locality personified, it’s Hyper Drinks, the debut book from Angelos Bafas aka Mr Ungarnished, and we head to Shoreditch for Waltz, the new bar from Gento Torigata.

For our first interview of the season we’re talking to Rodrigo Urraca, Marcos Di Battista and Eric Van Beek, the dream team behind Handshake Speakeasy in Mexico City, recently taking the top slot on North America’s 50 Best Bars List for the second consecutive year and currently number one in the world. We hear from them about the highs and lows of being number one and why they won't have their awards on the back bar.

What we're mixing:

Grand Mimosa

90ml sparkling wine

45ml orange juice

15ml Grand Marnier

Orange zest or slice to garnish

Method: Add 45ml of sparkling wine to a chilled wine glass, the add the fresh orange juice and Grand Marnier. Gently 'pull through', then top with the remains 45ml of sparkling wine. Garnish with the orange garnish or zest.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

Be!Gin

Cointreau Citrus Series

Handshake Speakeasy

Hyper Drinks by Angelos Bafas

Waltz bar

With special thanks to our sponsors of this episode The Can Makers

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

We also booked in to Great Jones, the first working distillery in Manhattan for 100 years and chatted to Hanna Lee and Michael Anstendig from Hanna Lee Communications to get their perspective on what's making the city pop right now and about hear more about their recently launched project, New York Bartender Week.

For more from The Cocktail Lovers, visit thecocktaillovers.com

What we're mixing:

The Big Apple (serves 1)

45ml Great James bourbon

45ml cloudy apple juice

10ml freshly squeezed lime juice

10ml sugar syrup (2:1)

I egg white

Cinnamon stick/cinnamon powder to garnish

Recipe from Difford's Guide; adapted from 60 Second Cocktails by Neil Ridley & Joel Harrison

Method:

Add all ingredients to a cocktail shaker and dry shake to emulsify the egg white. Add ice and shake hard. TStrain into chilled coupe. Garnish with grated cinnamon or cinnamon powder.

Bars visited in this episode

Bar Snack

Clemente Bar

Double Chicken Please

Great Jones Distillery

Martiny's

schmuck.

Sip & Guzzle

Super Bueno

Bars mentioned in this episode

Amor Y Amargo

Attaboy

Bar Contra

Bemelmans Bar

Dear Strangers

Eventi Hotel

Mister Paradise

PDT

Portrait Bar

Shinji's

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

Our products are Nc'nean founded by Annabel Thomas and Casa Dragones Tequila Blanco founded by Bertha González Nieves. Our book is The Cocktail Parlour - How Women Brought The Cocktail Home by Nicola Nice and we highlight a few bars founded and run by women around the world. Our guest is Marissa Johnston, Executive Director of OurWhisky Foundation who tells us about the work they're doing to empower women in whisky

What we're mixing:

Earl Grey MarTEAni

(For 2 cocktails)

Infuse one Earl Grey tea bag in 120ml London Dry Gin

50ml lemon juice

40ml simple syruo

1 egg white

Method:

Add all ingredients into a cocktail shaker. Shake without ice. Add ice and shake again. Strain into a chilled Martini glass. Garnish with a lemon twist.

In this episode:

Artesian Bar

Bar Swift

Black Pearl

Brujas

Casa Dragones Tequila

Clover Club

CopperBay

Doña

Double Chicken Please

Cafe Arixi

Ego Death

Happy Accidents

Milady's

Mostly Harmless

Nc'Nean Botanical Spirit

OurWhisky Foundation

schmuck.

Selva

Tayer + Elementary

The Flying Dutchmen

The Pontiac

Tokyo Confidential

The Cocktail Parlor by Nicola Nice

Vesper Bar

Hosted on Acast. See acast.com/privacy for more information.

We start with Never Say Die, a whiskey distilled in Kentucky, then shipped to England for its final maturation. We then head to Sweden for a taste of Bex Almqvist's fresh take in a traditional Nordic spirit, Rejmyre Akvavit.

This week’s read is a must for anyone who wants to know anything about the history of American drinks, it’s the incredible Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich.

That’s north America’s drinks history sorted, in west London the team at Viajante87 celebrate the flavours, tastes and traditions of Latin America in their new menu Cocktail + Culture. 

Then we’re in New York where we catch up with this week’s guest, the much travelled vision in pink and violet that is ms. franky marshall. We chat to her about her love of craft bartending, the joys of Cognac and her unwavering positivity.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Jameson Cold Brew Tonic

50ml Jameson Cold Brew

125ml tonic water

Orange wedge to garnish

Method:

Fill a Highball glass with ice. Pour in Jameson Cold Brew, top with tonic water. Garnish with orange wedge.

In this episode:

Almqvist Destilleri Rejmyre Akvavit

Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich

ms. franky marshall

Never Say Die Rye Whiskey

Viajante87

With thanks to our partners at Cider Mill Press

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Split-base Sazerac

10ml absinthe rinse

30ml cognac

30ml rye whiskey

10ml sugar syrup

4 dashes Peychaud’s Bitters

1 dash Angostura Aromatic Bitters

10ml Absinthe rinse

Method:

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 Rum

Rules Restaurant

The Martini – The Ultimate Guide to a Cocktail Icon by Alice Lascelles

The Winter Garden Cocktail Bar at Rules

Tito's Handmade Vodka

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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:

Adonis

45ml fino sherry

45ml sweet vermouth

4 dashes orange bitters

Orange 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 Alchemist

Crossip Drinks Blazing Pineapple

Press Club DC

Tayer + Everleaf Jasmine + Lily Highball

The Cocktail Balance 2.0 by Stanislav Harcinik

The Rivoli Bar at The Ritz

The Thinking Drinkers

Waldorf Astoria New York

With thanks to our partners at Can Makers, Cider Mill Press, DeKuyper

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

For more from The Cocktail Lovers, visit thecocktaillovers.com

What we're mixing:

Imperial Cocktail

45ml London Dry Gin

45ml dry vermouth

2.5ml Maraschino Liqueur

2 dashes Angostura aromatic bitters

Method:

Stir ingredients over ice. Strain into a chilled Cocktail glass.

In this episode:

American Bar at The Savoy

Archive & Myth

Baba Au Rum

Café Arixi

Devil's Cut

Employees Only

Gleneagles

Handshake

Himkok

Kiki Lounge

LPM

Mirror Bar

Muse at RSA House

Ocho Distillery

Outline

Passing Fancies

Salle de Personal

Schmuck

Sip & Guzzle

The Clumsies

The Emory Rooftop Bar

The Glenturret Distillery

The Spy Bar

Villa Igeia

With thanks to our partners at Cider Mill Press, DeKuyper and Everleaf Drinks

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Wild Turkey Festive Cheer

40ml Wild Turkey 101

10ml ginger liqueur

5ml maple syrup

4 dashes Angostura Bitters

Method:

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 Aperitif

How To Drink At Christmas by Victoria Moore

Satan's Whiskers

With thanks to our partners at Cider Mill Press and DeKuyper

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

What we're mixing:

Sidecar

Ingredients

1 part De Kuyper Curacao

2 parts cognac

1 part lemon

1 bar spoon sugar

Method:

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_rutte

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

French Connection

50ml cognac VS or VSOP

25ml amaretto liqueur

Method:

Stir both ingredients over ice in a rocks glass and serve.

In this episode:

Employees Only NYC

Muse at RSA House

Swans Bar Book

Tayer Studios + Cream Projects

Three Families Cocktail Seasonings

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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 Rayborn

The Martini Field Guide: Martini Culture for the Cocktail Renaissance, by Shane Carley

The Encyclopedia of Cocktails: Over 1,000 Cocktails for Every Occasion, by The Coastal Kitchen

The Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions, by Kurt Maitland

The Home Mixologist: Shake Up Your Cocktail Game with 150 Recipes, edited by Shane Carley

How to Drink Whiskey: From Grains to Glasses, Everything You Need to Know, by Carlo DeVito

Bubbly: A Collection of Champagne and Sparkling Cocktails, by Colleen Jeffers

Cocktails: The New Classics, by Cider Mill Press

To find out more about the Cider Mill Press range visit cidermillpress.com

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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.com

For the products featured in this episode, see websites below:

What we're mixing:

Tomatini

2 Datterini/cherry tomatoes

60ml Ketel One Vodka

2 teaspoons of white balsamic vinegar

1 teaspoons of sugar syrup

Pinch of salt & Pepper

Method:

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 & Myth

Fords Gin

Komos Anejo Cristalino tequila

Takamaka Le Clos Series, Batch #5

Thames Distillers

The Maison Premier Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

Carousel Bar

City Eats: New Orleans – 50 Recipes From The Best Of The Big Easy by Beth D'Addono

French 75 Bar at Arnaud's

Jewel of the South

Napoleon House

New Orleans Cocktails – An Elegant Collection of Over 100 Recipes Inspired By The Big Easy by Sarah Baird

Sazerac Bar at the Roosevelt

Sazerac De Forge Cognac

Sazerac Straight Rye Whiskey

On our radar:

American Bar at Gleneages at Lyaness – 4th-17th November

New York Bartender Week – 18th-24th November

The World's 50 Best Bars

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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 highball

30ml 24hrs Frozen Hibiki Japanese Harmony

90ml very cold soda water 

Lemon zest

Method:

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

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Clover Club

60ml London Dry gin

15ml raspberry syrup*

15ml freshly-squeezed lemon juice

1 egg white

3 fresh raspberries to garnish

Method:

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 water

2/3 cup caster sugar

1 cup raspberries

Method:

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 Redeemer

MOTH Drinks

Nauticus

Panda & Sons

The Berkeley Rooftop Pool & Bar

The Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper English

Whitebox Cocktails

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Golden Glove

60ml white rum

15m freshly-squeezed lime juice

5ml triple sec

1 barspoon sugar

Half lime wheel to garnish

Method:

Shake over ice and pour into a Rocks glass filled with crushed ice. Garnish with the half lime wheel.

Donovan Bar

Double Chicken Please

Freezer Door Cocktails – 75 cocktails that are ready when you are by JM Hirsch

Outlier Hoolie Manx White Rum

Sogood sake

Tales of the Cocktail runs from 21-26 July 2024 in New Orleans. For more details, visit talesofthecocktail.com

Double Chicken Please Portrait Studio & Gallery (by appointment)

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Arrival Thyme

60ml Don Julio Reposado Tequila

15ml agave syrup

15ml fresh lime juice

15ml Campari

3 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-Appiah

Crazy Gin Co

Hacha Bar

Hapusa Gin

Juke Joints, Jazz Clubs & Juice – Cocktails from two centuries of African American cookbooks by Toni Tipton-Martin

Matugga Rum

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

The Martini (Medium)

40ml London Dry gin

20ml dry vermouth

20ml sweet vermouth

Method:

Stir ingredients over ice and pour into a chilled Martini glass.

Adapted from The Savoy Cocktail Book

Baba au Rum Special Edition Guyana Single Cask Rum

Gaucho Restaurants

Kiki Lounge

Mr Black Cold Brew Coffee Liqueur

The Fine Art of Mixing Drinks by David A. Embury

Drew 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' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

The Pearl

90ml premium sake (we used Toku)

30ml vodka

3 slices of freshly peeled ginger

I 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 Langham

Citadelle Rouge Gin

Garden Swift Gin

Humble Chicken

Kioku Bar at Raffles

The Bartender's Pantry – A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso with Emma Jantzen

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're drinking:

Tommy's Margarita

60ml tequila (we used Olmeca Altos)

30ml freshly-squeezed lime juice

15ml agave nectar

Lime wedge to garnish

Salt 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 Tequila

Ocho Tequila

Patrón Extra Añejo

The Essential Tequila & Mezcal Companion – How to select, collect & savor agave spirits by Tess Rose Lampert

The Mezcalaria at KOL

The Tequila Ambassador V.O

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

On the agenda, our pick of products… The first is Ramsbury Raspberry and Wildflower Honey Gin, a delicious, summery spirit highlighting ingredients sourced from the Ramsbury Estate. The second has very much been created with travellers in mind, it's the dinky bottle of Air Mary, a flavoursome spice mix devised to pimp up your in-flight Bloody Mary.

Our book choice is 'Mixed In Minutes' by Dan Whiteside which features 50 'quick and easy cocktails to make at home' – what's not to like about that? But if you do fancy heading out for some five-star bar action, we highly recommend The Spy Bar at Raffles London. Here, in the 006 and 007 rooms frequented by Ian Fleming, you can drink in the very rooms where Winston Churchill conducted his briefings and taste the array of delicious concoctions that he, Fleming and MI5 and MI6 agents have inspired.

Then we check in with the three fabulous founders of The Pinnacle Guide to hear how and why they set up the world's first recognition system for bars and learn about the very specific boxes that venues have to tick in order to be awarded the much coveted pins.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're drinking:

Corpse Reviver #1

30ml Calvados

30ml cognac

20ml sweet vermouth

Method:

Stir ingredients over ice. Pour into chilled cocktail glasses and enjoy (responsibly!)

Featured in this episode:

Air Mary Bloody Mary Spice Mix

'Mixed In Minutes – 50 quick and easy recipes to make at home' by Dan Whiteside

Ramsbury Raspberry and Wild Honey Gin

The Pinnacle Guide

The Spy Bar

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

We’ve learned about The Heart Cut, the single cask, small batch spirits company founded by Georgie Bell and her partner Fabio; been tutored on armagnac courtesy of Marquis de Montesquieu armagnac and genned up on sharpening our tastebuds by studying Mandy Naglich’s book How To Taste – a guide to discovering flavour and savouring life.

Our bar pick is Wacky Wombat where we get a geography lesson on the flavours of Australia by way of the fun but tasty menu devised by founder Nico de Soto and inspired by his travels.

Lastly, we speak to Aurélie Panhelleux who gives a masterclass on creating inclusive cocktail menus, cocktails in Paris and the art of hospitality as she talks us through the three fabulous iterations of her maritime focused CopperBay bars : one in Paris, another in Marseille and the brand new spot in the chic home-from- home just of Champs Elysee – Hotel Lancaster.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Oaxaca Old Fashioned

45ml reposado tequila

15ml mezcal

1 bar spoon agave nectar

2 dashes Angostura aromatic bitters

Orange peel to garnish

Method:

Add the liquid ingredients into an Old Fashioned glass filled with ice. Stir until chilled. Squeeze a piece of orange peel over the glass to express the oils and serve.

Featured in this episode:

CopperBay

CopperBay at Hotel Lancaster

How To Taste – a guide to discovering flavour and savouring life Hotel Lancaster

Marquis de Montesquieu armagnac

The Heart Cut

Wacky Wombat

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

As for our book, we’re opening up 101 Cocktails to try before you die from Belgium born, Madrid based, Francois Monti

Back in London’s Soho we drop into the brand new incarnation of Three Sheets, from Max and Noel Venning and finally, we return to Japan, this time to Tokyo, as we catch up with our guest – the fabulous Holly Graham who tells us about her new bar, Tokyo Confidential.

For more from The Cocktail Lovers, visit thecocktaillovers.com

For the products featured in this episode, see websites below:

What we're mixing:

Dirty Martini

60ml vodka

10ml dry vermouth

10ml olive brine

1 or 3 pitted olives to garnish

Method:

Stir liquid ingredients over ice. Strain into a chilled cocktail glass. Garnish with 1-3 pitted olives pierced on to a cocktail stick.

'101 cocktails to try before you die' by François Monti

Equiano Ominira Rum

Three Sheets Bar

Tokyo Confidential

Toku Sake

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Gimlet

60ml London Dry Gin

15ml freshly squeezed lime juice

15ml 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 Gin

Bruichladdich – The Classic Laddie

The Aberturret Gin

The Connaught Bar – recipes and iconic creations by Agostino Perrone with Giorgio Bargiani and Maura Milia

Passing Fancies Bar

Cocktail Time! The ultimate guide to grown up fun by Paul Feig

Matt Arnold Bigging Up Birmingham Bars

With thanks to Hue & Cry Agency for the venue

Riedel for glassware

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

The Godfather

50ml whisky (Scotch or blended)

25ml amaretto

Orange peel, garnish

Method:

Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.

Aperitif by Kate Hawkins

Dram

Linie Aquavit

Seasn Cocktail Bitters

Sip & Guzzle

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Bouvardier

30ml rye whiskey or bourbon

25ml sweet vermouth

25ml Campari

Method:

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 DeBary

Highclerc Castle Gin

REAL Peony Blush Fermented Tea

Nipperkin

Three Spirit Drinks

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

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 Njie

Amber + Sandalwood

(Tayer Aquavit, Ardbeg 10yo, Americano Cocchi, Muyu Vetiver Gris, Sandalwood, Perique Tobacco + Cedarwood)

Available from tayer-elementary.com

For more from The Cocktail Lovers, visit thecocktaillovers.com

Products included in this episode:

Ardray Blended Scotch Whisky

Botivo

Capreolus Distillery

The Lost Explorer Mezcal

The London Vermouth Co

Pod Pea Vodka

Renais Gin

Savoia Americano

Seventy One Gin

Bars included in this episode:

Barro Negro

Boadas

The Cambridge Public House

Double Chicken Please

Floreria Atlantico Barcelona

Foco

Handshake

Himkok

Igiea Terraza Bar

Kwant

Sastreria Martinez

Viajante87

What we're looking forward to:

Ajabu

The Schmucks

Sip & Guzzle

Tokyo Confidential

Twice Shy

Portobello Star

Hosted on Acast. See acast.com/privacy for more information.

In 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/BlendComp24

Each 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 Café

with Graham’s Blend Nº12, mezcal, cold brew coffee, saline solution, agave syrup and a touch of Fernet Branca.

Hosted on Acast. See acast.com/privacy for more information.

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.com

For the products featured in this episode, see websites below:

What we're mixing:

Falling Leaves

60ml Alsace Riesling

30ml pear brandy

15ml orange curacao

10ml honey syrup (1:1)

5 dashes Peychaud's Bitters

Star anise, to garnish

Method:

Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.

Recipe courtesy of Audrey Saunders.

Atelier Coupette

Savoia Orancio

Shivering Mountain Premium Pink Gin

Tayer + Elementary

Tayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.

Items also available to buy via Tayer + Elementary Shop

Welcome Home by Death & Co

The Cocktail Lovers theme music is by Travis 'T-Bone' Watson

Edited by Christian Fox

Hosted on Acast. See acast.com/privacy for more information.

We start with a tasting of Aber Falls Single Malt Whisky from Wales and continue with Brugal 1888 Double Aged Rum from the Dominican Republic, while our pick of the week on the book front is 'Signature Cocktails' by Amanda Schuster.

Instead of one bar review, we have seven from a recent visit to Venice. There's a mix of historic and modern, all recommended for the next time you visit The Floating City.