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.
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.
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 fan. I nearly didn't see you there. Fancy a drink? Then you're in luck, as you're just in time for another #MasterofCocktails.
This week we're going to make a 'Widow's Kiss' recipe from the excellent PDT Cocktail Book by Jim Meehan. If you haven't got this tome in your library, I heartily suggest you amend that oversight. Look, I even gave you the Amazon link and everything. Get to it. Chop chop.
Right then ladies and gents. Trust everyone's recovered sufficiently after NYE? Time for this week's #MasterofCocktails. This week we're making a super-delicious Whiskey-Sour Variant recipe, which I have simply dubbed the Spiced Pear Whiskey Sour. We'll be using the St. George Spiced Pear Liqueur for this one. It really is god's own stuff, made using Pear Brandy, Pear Juice, and spices. Top, top marks St George Spirits.
I'm pairing (pearing? Sorry. Sorry) it with Woodford Reserve Kentucky Bourbon for its perfume. I think this works well with the spice.
Right then folks. Time for another #MasterofCocktails! This week's involves setting things on fire, which is always fun.
We're going to be making a Christmassy twist on a Sazerac recipe using Balvenie 15yo Single Barrel and PX Sherry. If anyone feels like complaining about the fact that we're using a good single malt in a cocktail, can I suggest you jog on and complain to the Daily Mail - they'll probably have a story to print about it being responsible for immigration. Or something.
Right then chaps - time for this week's #MasterofCocktails. We're making a sort of Old Fashioned/Manhattan hybrid using Maple Syrup as the sweetening agent. Oh, and candied bacon as a garnish, as if this cocktail recipe wasn't sounding awesome enough already.
However, before you even think about touching any of the liquids, you're going to need to candy your bacon. No, that's not a euphemism.