Greetings all. Time for a cocktail?
This week we're going to be making a very Japanese-y cocktail, heavily inspired by the amazing work of Zoran Peric, a Brand Ambassador for Suntory Whiskies, whose work we've got a lot of time for here at #MasterofCocktails. We'll be making a 'If The Umeshu Fits...' recipe, a name that will make sense when you see the ingredients.
This week's drink (a day later than usual due to the bank holiday) is a twist on a Palmetto recipe, using the amazing Rumbullion! XO along with a couple of superb vermouths, and Bitter Bastards Black Truffle Bitters. The Black truffle notes add a superb, almost ethereal balance to the drink that makes it probably my favourite creation of the last few months.
It's a simple drink to make, which I'm sure will be welcome after last week's (and next week's) more prep-heavy drinks.
The folks here at MoM Towers aren’t going to win the World Cup anytime soon. Our team, Bitter Bastards FC, are just a few players short of a full squad and therefore wouldn’t qualify, so the German team has nothing to be worried about… Yet. We’re also not going to win Wimbledon, despite a small subset of us being pretty gosh-darn good at squash (they’re basically the same sport, one just has more passive aggressive connotations and a wall). Oscars? Probably not. Grammys? Unlikely. Nobel Peace Prize? Doubtful at best. Medals for making stunning drinks? Now you’re talking!
That’s right, that little preamble is leading up to us proudly showing off the medals our products scooped up at the prestigious International Wine & Spirits Competition 2014. We’re always immensely excited and grateful when the products we make are commended by the highly knowledgeable tasters behind these awarding bodies - it really does mean the world to us.
So – cocktail bitters then. The salt, pepper, Worcestershire Sauce and Encona of the Cocktail world. Cocktail seasoning if you will.
This new, and tremendously exciting launch sees the phasing-out of the Master of Malt bitters range in favour of this new, improved and super-exciting range of cocktail ingredients. Why the change though?
Sit down children, and I shall tell you a story all about standardisation, Rapid-Maceration, the effects of Gravity on particle-suspension, oil-solubility and swearing: