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Master of Cocktails - The Long-Standing Beef

by Ben Ellefsen     24. November 2014 10:09

Master of Cocktails Long Standing Beef

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.

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Master of Cocktails - Cask-Aged Martinez

by Ben Ellefsen     17. November 2014 10:36

Master of Cocktails Cask Aged Martinez

Right then - time for this week's #MasterofCocktails, where we will be making a Cask-Aged Martinez. Now this week's drink is going to take probably 2 minutes to prepare, as we've done all the prep. already. Clever us. If you've not done your homework yet or need a bit of a refresher on what you'll been needing in your cask (available here), have a look at the Prep. Blog Post I made early last week for the recipe.

Once you're up to speed, we can begin. Go on. I can wait... Ready? Lovely.

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Master of Cocktails Prep. - Cask-Aged Martinez

by Ben Ellefsen     11. November 2014 12:49

Master of Cocktails Christmas Panacea

Right then folks, you've had a day to assemble the bottles we'll be needing for the prep for the upcoming #MasterofCocktails - This is really the 'Christmas Panacea' you've been dreaming of.

If you're anything like me, there'll be a seemingly endless procession of loved-ones throughout the Christmas period and 'another Baileys' only works so far. So - we're going to make ourselves a cask of Martinez. Because, well, you know... Stir, strain and serve rocks.

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Master of Cocktails - Maid in Cuba

by Ben Ellefsen     10. November 2014 10:50

Master of Cocktails Made in Cuba

Right then Ladies and Gents - time for this week's #MasterofCocktails. We're going to be making a drink I first tried a year or so ago at the Savoy, and is a drink created by the one and only @tomwalker86 for a Bacardi bartending competition, so it of course prominently features the classic rum at its core - yes, we're making a 'Maid In Cuba' recipe this week.

We were supposed to make it last week, so thanks for waiting patiently. Definitely well worth the wait, though. It's a good 'un.

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Master of Cocktails - The Silver Lining

by Ben Ellefsen     27. October 2014 11:07

Master of Cocktails The Silver Lining

For this week's #MasterofCocktails, we have a Silver Lining recipe. It's a twist on a whiskey sour using Licor 43 Cuarenta y Tres, which is one of those sort of inexplicable flavours, like Vimto or Dr. Pepper. But with the added bonus of making you better at telling stories, and really good at playing pool. It's sort of chocolatey, and also sort of vanilla-y.

This drink is courtesy of Jim Meehan's PDT Cocktail Book. You should really all have this, it's a superbly curated compendium:

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Master of Cocktails - Gin & It

by Ben Ellefsen     20. October 2014 14:53

Master of Cocktails Gin & It

Hello again, time for another #MasterofCocktails, innit? Now this one's not a particularly common drink, but it's a recipe that's definitely worth having in your repertoire. We're going to make a 'Gin and It'. The 'It' being a contraction of 'Italian Vermouth', which makes up 50% of the drink.

I've chosen to use St. George Dry Rye Gin as the gin for this drink - it's made from a much more flavourful spirit which, whilst it's not necessarily more authentic for the drink, it does lend it a punchy white-dog-esque flavour.

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Master of Cocktails - Pisco Sour

by Ben Ellefsen     13. October 2014 09:31

Master of Cocktails pisco sour

Well hello friends. I almost didn't see you there. Is it time for a drink? Seems a lot like it, doesn't it? Today we're making a sour recipe with an oft-maligned ingredient, Pisco. If you're not familiar with pisco (or worse, if you've only tried the really cheap stuff), it's worth getting to know.

It's in the brandy/grappa family, made in Peru (and Chile, which has caused quite a rivalry between the two nations - many thanks to @robbo_123 for this knowledge). We'll be using a perfect example of truly ace pisco - Payet Acholado.

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The Monkey Comp Winners Have Popped-Up In London!

by Jake Mountain     8. October 2014 14:21

The Monkey Shoulder Ultimate Bartender Challenge

The Monkey Shoulder Ultimate Bartender Challenge has been quite a journey - over 50 teams signed up back in March and April, but as Connor MacLeod has taught us (with alarming regularity on this here blog):
"There can be only one."

Having followed the competition on twitter and attended the grand bar-off last month, I can thoroughly recommend hunting down the competition's worthy winners at their London Cocktail Week pop-up in 7 Dials this week (as I did yesterday). To explain a little more about this cocktail competition that was totally unlike anything we've ever reported on before though, let me hand you over to Monkey Shoulder's new brand ambassador...

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Master of Cocktails - Hot Buttered Rum

by Ben Ellefsen     6. October 2014 10:05

Master of Cocktails Hot Buttered Rum

This week's #MasterofCocktails marks the turn of the seasons. It's clearly autumn now, and with fireworks displays, Halloween etc. coming, clearly we need a hot buttered rum recipe.

Like many 'oft-neglected' classics, this drink has a simple problem, with a simple solution. The problem is immiscibility, by which I mean that butter and rum simply don't like each other and don't want to play together. One's Lipophlic, or Hydrophobic, or some other shit that I can never remember. Basically we need an emulsifier. That's where the lecithin comes in...

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Master of Cocktails - The Champagne Cocktail

by Ben Ellefsen     29. September 2014 10:45

Master of Cocktails Champagne Cocktail

An incredibly simple drink this week, which is so often fucked right up by one stupid 'ritual'. Sugar Cubes. I saw a cocktail this week from some place in London which they're claiming is the world's most expensive (at £8888) and from the looks of it, even at nearly £10k, you get a load of idiotic sugar-sludge in the bottom of your glass.

Using a sugar cube instead of sugar syrup not only makes a nonsense of the 'as served' concentration of sugar as more and more will dissolve as the drink is consumed, but even worse, it provides hundreds upon hundreds of nucleation points (the sugar granules), which are pretty much guaranteed to knock all the fizz out of champagne. Not exactly ideal for a Champagne Cocktail recipe, eh? So, for that reason we're going to be using sugar syrup like a non-mental person.

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