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Master of Cocktails - Mai Tai

by Ben Ellefsen     10. March 2014 12:15

Master of Cocktails Mai Tai

This week's #MasterofCocktails is an absolute doosie. We're making a Mai Tai. Probably one of the most abused and under-appreciated drinks in the world.

Now, if you've ever ordered one of these in a bar, you'll either have had a delicious variant on a Daiquiri, or a juice-laden mess that bears as much resemblance to a proper cocktail as a bottle of Hooch and an apple schnapps chaser.

Can you guess which version we're going to be making?

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Master of Cocktails - The Penicillin

by Ben Ellefsen     24. February 2014 11:27

Master of Cocktails The Penicillin

Another week's been and gone, which means it must be time for another #MasterofCocktails! This week we're making a Penicillin cocktail, created at Milk and Honey NYC by Sam Ross. Nice work Sam.

This is a Whisky sour, but is unusual, being made with a good slug of Peated Malt. Not a traditional hit in cocktails.

In this context, the peat works well with the traditional ginger, honey and lemon mix to provide further mental cues that the drink's doing you good. Delicious!

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Master of Cocktails - The Aviation

by Ben Ellefsen     17. February 2014 11:13

Master of Cocktails The Aviation

Right then chaps – we’re going to be making something that’s very much en-vogue at the moment for this week’s #MasterofCocktails: an Aviation.

Essentially, this cocktail is just a gin-sour with a dab of Violet Liqueur in it, but the sum of the parts is so much more than this. Also, as it's probably one of the least sweet sours you'll come across, it can still legitimately be called an aperitif.

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Master of Cocktails - Espresso Martini

by Ben Ellefsen     10. February 2014 13:18

Master of Cocktails Espresso Martini

For this week's #MasterofCocktails we're having a go at a modern classic. An Espresso Martini. Now before we begin, we're going to start by getting a few silly preconceptions out of the way...

The biggest one is probably the ingredients. If anyone says that you need a coffee liqueur to make an espresso martini, chances are they're trying to sell you some coffee liqueur. Or have been paid by a Coffee Liqueur Brand.

The thing about coffee liqueur is that it's made of coffee, and alcohol. We're using incredibly fresh coffee for this, which means you're going to get more than enough coffee punch, and won't have to sacrifice any flavour (as larger, more complex flavour molecules tend to degrade over time). We're also using dry ice today. As detailed last week, you can get this by ordering from online stores that ship frozen.

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New product day – Christmas Mulled Cup from Professor Cornelius Ampleforth

by Ben Ellefsen     8. November 2013 16:43

Professor Cornelius Ampleforth Christmas Mulled Cup

"Hip hip hooray – new product day!

All the world was heard to say,

Because they knew with certainty,

Mulled wine was ‘fixed’, eternally..."

Ah mulled wine. The most Christmassy of drinks. Head and shoulders even above Eggnog. There’s really nothing like it to warm the cockles, instil a sense of bonhomie, and usher in the festive season properly.

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The World’s Oldest Whisky Liqueur

by Master of Malt     3. May 2011 17:02

Oldest Whisky Liqueur

We hope you’ve had a wonderful Easter! It’s been a very eventful past couple of weeks for everyone, and we’ve certainly had more than our fair share of barbeques, cocktails and general revelry (there was some kind of wedding on at the weekend, apparently).

In other news, we have some new products to announce (for real this time, this isn’t another April Fool), and we’re sure they’ll be the topic of much enjoyment, discussion, and possibly even a little controversy.

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A liqueur for the Single Malt Connoisseur

by Master of Malt     17. February 2011 16:48

Master of Malt 10 Year Old Speyside Whisky Liqueur

Are you a single malt drinker of discerning tastes? Do you have the cocked eyebrow and furrowed brow of a whisky aficionado of esteem and worldliness?

Well, we regularly cock our eyebrows and furrow our brows (as evidenced by the photo of the devilishly charming Sir Roger Moore below).

We also find that most whisky liqueurs are too sweet for our liking. And are often made with cheap grain whisky, instead of top quality single malt. Eurrghh! This will not do!

So we decided to do something wholly unthought-of – we created a whisky liqueur for the single malt connoisseur.

This was much, much easier said than done though, in fact this liqueur has been literally months in the making. More...

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Cocktail Making with a World Class Liqueur

by Michael Orson     5. August 2010 13:54
A green cocktail

A unique discovery was made some time ago in the world of booze; it was found that by mixing alcohol, sugar, and various flavourings of innumerable origin, a delicious concoction would be yours for the partaking. Safe in this knowledge, Edmond Briottet was founded in 1836 and the firm garnered a happy reputation thanks to its great success with Cassis and a variety of liqueurs. In fact, Briottet boasts a tremendous catalogue of liqueurs made with an extraordinary selection of fruits, nuts and even seeds!

 

We were naturally keen to stock as many as we could, so the other day a shipment arrived at the MoM underground lair. We watched it trundling along the mineshaft from the super-secret helipad and there, before us, was a veritable rainbow of créme de this, and liqueur de le bloomin’ that. More...

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