Right then Ladies and Gentlemen - it's time for another #MasterofCocktails. Excited? Oh yes.
This week we're making a Chartreuse-heavy 'Bijou Cocktail' recipe, though we're making it with slightly less Green Chartreuse as to not overwhelm the drink.
'Bijou' of course, is French for 'Jewel', and the cocktail's name comes from the colours of precious jewels (emerald, diamond and ruby) being similar to the colour of the ingredients (Chartreuse, Gin and Vermouth).
Well greetings one and all. Ready for another installment of #MasterofCocktails? Good then.
This week's is a very, very straightforward drink, but one that seems to have fallen somewhat out of favour recently. We're making a Pink Gin recipe. Probably one of the very first Gin cocktails?
The original recipe here calls for simply gin and bitters, served at room temperature, in a tumbler. Not that, obviously.
Well greetings one and all. Time for another round of #MasterofCocktails methinks. Oh yes.
This week we're making a super-delicious Japanese-y sort of tea-based gin sour sort of affair. Trust me - it's yummers. It's called The Jinger Ninja, a name which should make sense as we go through the recipe.
We're using a pretty decent grade of Matcha for this drink. That's important, as although we do want *some* bitterness, we don't want it overpowering. I prefer the sweet, grassy tones given by something like this...
Right then, cocktail fans. For this week's #MasterofCocktails, we're going to be making a Salted Caramel Old-Fashioned recipe. Yum yum.
If you're planning on making along with this week's #MasterofCocktails, you're going to need to do a bit of prep a day or so in advance. This includes making the Salted Caramel, dissolving the sugar and salt (as well as fat-washing the whisky), filtering it and adding the bitters.
This will leave you with very little left to do when the time comes to actually serve your Salted Caramel Old-Fashioned, which is quite handy indeed.
Hi there folks. If you tuned into the @MasterOfMalt Twitter feed on Sunday night for another edition of #MasterofCocktails, you may have noticed it was a bit late. Sorry about that. Been doing a spot of flooring. My whole house smells like young Bourbon. I quite like it.
Right then. Onto today's cocktail. This'n's called 'Flower Arranging with Mr Gumby'. Reasons for the name will become apparent very soon.
Greetings cocktail-lovers. Who's up for a swift whisky cocktail then? The second #MasterofCocktails whisky cocktail in a row, no less. Is it you?
If it is indeed you, that's perfect, as that's what we're doing for this week's #MasterofCocktails
This week we're making a drink I've named 'The Naked Barista'. The reasons will hopefully become clear as we go through the recipe.
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.
'sup cocktail fans. Ready for something a bit special for #MasterofCocktails this week? Of course you are. Just so we're clear though, we're not making a Negroni. That's even clarified in the cocktail's name - I am not a Negroni.
We're going to be making our drink with fully certified Batshit Mental, Negroni-aged Bathtub Gin. This is the superb Bathtub Gin, aged for 4 months in a 50 litre cask that previously held a batch of Negroni.
Well hello there cocktail fans. Hope you all had a wonderful Burns Night (apostrophe?)! In celebration, for #MasterofCocktails on Sunday we made a De La Louisiane recipe, which is a... erm... a cocktail with American Whiskey.
Should've thought that one through a bit better really, eh?
Nevertheless - this really is a good 'un. It's sort of a halfway house between a Manhattan and a Vieux Carre.
Well hello there cocktail chums. Time for a drink? If you check your watch, you'll see that it is indeed #MasterofCocktails-o'clock - what perfect timing!
This week we're making a little something I robbed from the St Germain website. It's a 'Go Lightly' recipe, and it is *delicious*. We'll of course be using St Germain's excellent elderflower liqueur, and I've also gone ahead and amended the recipe a bit to make it more of a long drink.