Hello and welcome back to the return of “A World of Spirits” ! And I guess, the return of drink society! I have been AFC (away from computer) for almost a month due to birthday shenanigans, holidays and various changes in my job world. However I will be posting twice this week to hopefully slightly make up for it. Today, as I went to Amsterdam last month, I will be covering Bols Genever.
Read more after the break.
Possibly my most requested recipe of all time, this whiskey and honeycomb ice-cream provides a pretty strong rival to the ever classic rum and raisin combination.
This delicious caramel coloured ice cream is super easy to make and tastes incredible.
The ubiquitous pisco sour is the national cocktail of both Peru and Chile, using the namesake national spirit of both countries, Pisco.
An anonymous writer said it best in 1872.
“It is perfectly colourless, quite fragrant, very seductive, terribly strong, and has a flavour somewhat resembling that of scotch whiskey, but much more delicate, with a marked fruity taste.”
Read more about the history and method after the break.
Read more about the pisco sour here.
The question I get asked probably most frequently in my day to day life is “What’s your favourite cocktail.” Shows how alright my life is eh? My answer is nearly always the same “Asking a boozehound to pick his favourite cocktail is like asking a painter to pick his favourite colour.” Much eye rolling ensues I’m sure.
However if I am pressured more I may come out with the following phrase “If, god forbid, I were ever on a desert island and had to pick only one cocktail, oh please never let that happen, it would probably be the Manhattan”
One of the most complex classic cocktails yet contains so few ingredients and so easy to make. The manhattan is balanced, strong and deliciously tasty, i will be covering it after the jump.
Read about the history of the manhattan here.
Yeah yeah I know, another project, you didn’t even finish rum pt.2 yet! I just wanted to try a little something different to go with my regular food and drink sections.
Today I am going to be posting a review of one my favourite books. I’m planning on doing this roughly in order of books than have provided me with the most use over the last couple of years or so, or ones that I think show the most interest for the craft. Although I have called the series bar books I will be including food as well.
Today I will be covering the first book ever published on cocktails by the worlds first ever celebrity bartender, Jerry Thomas.
Read all about “How to mix drinks or The Bon Vivants Companion” after the break.
I was originally planning on writing a post about classic cocktails today, but that was before I got a delivery of these gorgeous bottles:
More info and pictures after the jump.
Hello and welcome to another distillery visit edition! The aim is to eventually visit every distillery in the world and write about it. But as for the moment I am poor, it will have to be distilleries rather close to home. Being English that means one thing. Gin. Which I am perfectly happy to comply with as gin is tasty. In fact I think where most people have the equivalent to 9 nails worth of iron in their blood, I have 12 martinis worth.
And what better gin to write about than the relatively new offering, Sipsmith. Before I start I must note that this was the last set of photos taken on my old camera before I upgraded so please try and forgive the low resolution, regular high quality pictures will resume as of next post.
To read the post click the picture or follow the link below