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Drinks by the Dram Christmas Crackers!

by Sam Smith     28. October 2014 14:13

Drinks by the Dram Christmas Crackers

Before we get started, yes, we know. We’re banging on about Christmas and it’s not even Halloween yet. Most of us at MoM Towers are only just putting the finishing touches to our costumes - this year I’m changing it up from my usual Beastie Boys ‘Sabotage’ cop and going as a horse with Jake. He’s kindly volunteered to be the back half (but he doesn't know that yet).

However, the Drinks by the Dram Christmas Crackers were recently put up for pre-order and now we can’t but feel all Christmassy and whatnot. Just look at these handsome little rascals! Don’t expect to find any tiny rulers, giant plastic paper-clips or ridiculously easy puzzles here, oh no. These Christmas Crackers are filled with award-winning spirits and liqueurs!

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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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2014 Advent Calendars and our Pre-Order Promotion!

by Jake Mountain     3. October 2014 10:48

Drinks by the Dram Whisky Advent Calendars 2014

You may have seen, but the fantastic Drinks by the Dram advent calendars for 2014 are now available for pre-order! (Estimated despatch date 5th November.*) Full of your favourite spirits rather than the usual naff chocolate fare, each one contains 24 different 3cl sample ‘drams’, one behind each window for your Christmas countdown! (Full contents can be found on the product pages for those who don’t want it to be a total surprise.)

So, what’s new for 2014? As well as exciting new lineups of specially selected contents, we’re also rather chuffed with the new boxes, illustrated by the brilliant Duncan Beedie. Let’s take a look at the 2014 Whisky Advent Calendar first (the one with the pre-order promotion attached to it…).

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Master of Cocktails: The Ford Cocktail

by Ben Ellefsen     15. September 2014 09:14

Master of Cocktails Ford

Greetings ladies and gents. It's time for this week's #MasterofCocktails - we're doing a great little twist on a Wet Martini today - it's a Ford Cocktail recipe. I first encountered this a year or two ago at Burger & Lobster, and managed to find a recipe last week on diffordsguide but couldn't for the life of me find it again.

Luckily, @arranhoops and @SngleMaltWhimsy both pointed out that it was a Ford Cocktail and will shortly be receiving something nice in the post. Right then, on to the recipe.

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Master of Cocktails - The Gimlet

by Ben Ellefsen     18. August 2014 16:23

Master of Cocktails The Gimlet

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.

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Master of Cocktails - A basic gin punch recipe

by Ben Ellefsen     4. August 2014 10:47

Master of Cocktails Gin Punch

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...

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Our International Wine & Spirit Competition 2014 Winnings

by Sam Smith     23. July 2014 10:20

International Wine & Spirit Competition 2014

The folks here at MoM Towers aren’t going to win the World Cup anytime soon. Our team, Bitter Bastards FC, are just a few players short of a full squad and therefore wouldn’t qualify, so the German team has nothing to be worried about… Yet. We’re also not going to win Wimbledon, despite a small subset of us being pretty gosh-darn good at squash (they’re basically the same sport, one just has more passive aggressive connotations and a wall). Oscars? Probably not. Grammys? Unlikely. Nobel Peace Prize? Doubtful at best. Medals for making stunning drinks? Now you’re talking!

That’s right, that little preamble is leading up to us proudly showing off the medals our products scooped up at the prestigious International Wine & Spirits Competition 2014. We’re always immensely excited and grateful when the products we make are commended by the highly knowledgeable tasters behind these awarding bodies - it really does mean the world to us.

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The Affinity Cocktail & Handmade Cocktail Company 2014 Releases

by Jake Mountain     18. June 2014 14:19

The Affinity Cocktail

Cocktails galore! Not just on the blog though – these ones below will come right to your door. Not only are we bringing you Bramble Bar’s signature Affinity Cocktail as of today, but we also recently launched the 2014 vintage releases from The Handmade Cocktail Company. The latter including new additions as well as totally re-specced versions that have been improved significantly with even finer ingredients (no mean feat). These are exciting, tasty times, my friends.

First things first – Bramble Bar in Edinburgh. It’s awesome. For a while now they’ve been creating barrel-aged and bottle-aged Affinity Cocktails, which they serve at the bar in individual bottles for you to pour out yourself. (They’re pre-chilled and don’t require dilution.) We’re rather partial to a couple whenever we visit - it’s a perfect mix of Speyside single malt whisky and top quality vermouths (technically a red quinquina and a dry vermouth).

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Master of Cocktails - Gibson

by Ben Ellefsen     9. June 2014 14:22

Master of Cocktails Gibson

So, time for #MasterofCocktails. Apologies for the kerfuffle over the last couple of weeks, we’ve been on an island in the sun. While we were on Islay, I showed you how to put together two quick cocktails on Twitter – the Handmade Cocktail Company’s Manhattan and Vieux Carré.

Have a peek at the #MasterofCocktails hashtag for methods and recipes, which can also be handily found on the actual bottles. All you'll need is some ice, glasses and the appropriate garnish.

Right then, Normal Service now resumed. This week we’re going for a Gibson. A classic Martini Variant using an onion instead of an olive or a twist.

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Master of Cocktails - The Corpse Reviver No. 2

by Ben Ellefsen     12. May 2014 10:54

Master of Cocktails Corpse Reviver No 2

Right then chaps – it's #MasterofCocktails time once again. This week we made another real classic – The Corpse Reviver No. 2.

It's yet another excellent recipe taken from The Savoy Cocktail Book – a superb compendium you all should own.

The Corpse Reviver No. 2 is also one of those drinks that manages to lives up to the awesome name it's been given. Unsurprisingly, it was originally a hair of the dog drink, with Craddock warning readers that "four of these taken in swift succession will unrevive the corpse again"! It can certainly be enjoyed at any time though. We've made a few substitutions here – most notably Pierre Ferrand Curaçao has been brought in on account of its yumminess.

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