Right then ladies and gentlemen. Time for week's #MasterofCocktails, featuring a Brandy Crusta recipe - a real life classic. This is a smashing drink, first brought to my attention by the superb @AdamsBitters.
Before we get started, here are 2 tips on the Brandy Crusta:
1) Drink more of them.
2) Don't order one in a bar where it's not on the menu.
Got it? Good. The key to this drink is the garnish, which we will be preparing a couple of hours in advance before actually putting the drink together.
Right then campers. Time for this week's #MasterofCocktails. This week it's a Gimlet recipe, one of those that's super-simple if you do a bit of prep. We're going to be venturing into slightly more prep-heavy territory soon, so this one's a decent bit of practice. As ever, we'll be publishing all the directions in advance (in the case of prep) here and on the Master of Malt twitter, along with the cocktail recipes so you can either make it along with us, or come back to the drink at a later date.
As such, we'll be making our Gimlet using homemade Lime Cordial. You could make this drink with shop-bought, but honestly? It's just not worth wasting good gin on. The lime cordial only takes minutes to make, and lasts for weeks in the fridge.
Well hello there Flip fans – it's time for another #MasterofCocktails. This week, we have a Coffee Cocktail recipe for you.
Confusingly enough, there's absolutely no coffee (liqueur format or otherwise) anywhere near this drink. Nevertheless, I'd take it after a meal over a cup of joe anyday. So, straight to it.
Starting with an ingredients picture that doesn't have all the ingredients... Since last week I've discovered that including sugar syrup and Angostura bitters makes for a yummier recipe. So grab those too.
Hopefully you were all paying attention during the last #MasterofCocktails, as we made the most important part of this week's drink(s) a week in advance – the Oleo-Saccharum (a fancy term for sugared peel).
There's nowt better than being able to have your guests serve themselves amazing punch, and sorting the Oleo-Saccharum ahead of time will save you a load of effort. You also won't have to 'work' the sugar into the peel, and will also ultimately yield better results.
In case you did miss it, let's have a look at how you should make your own Oleo-Saccharum a week in advance in preparation for making your Gin Punch...
Right then ladies and gentlemen - for this week's #MasterofCocktails we made a Japanese Cocktail. It's one of those oft-forgotten classics that really does work very well indeed if made with decent ingredients.
Before we get onto that though, we need to do some prep for next week's drink. Or rather 'drinks'. See, with all this amazing weather we've been having, I'm going to show you how to make an amazing bowl of Punch.